Effect of anti-browning solutions on quality of fresh-cut fennel during storage

Capotorto, Imperatrice; Amodio, María Luisa; Díaz, María Teresa Blanco; Chiara, Maria Lucia Valeria de; Colelli, G.

doi:10.1016/j.postharvbio.2017.10.014

Cited by 36 publications

(15 citation statements)

References 51 publications

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“…In turn, as reported by Capotorto et al [27], citric acid and ascorbic acid have antimicrobial properties because they reduce pH on the surface of fresh-cut products. However, no antimicrobial effect was observed in our study.…”

Section: Resultsmentioning

confidence: 72%

“…The quality of low-processedfood is linked with values of the browning index [26]. Capotorto, Amodio, Diaz, de Chiara, & Colelli [27] investigated the effect of different anti-browning solutions such as 0.5% ethanol, 1% ascorbic acid, 0.5% l-cysteine at pH 7, 1% citric acid, and 0.5% 4-hexyloresorcinol on the quality of stored fennel. They reported that dipping in 0.5% ethanol for 2 min was the most effective method for preservation of the visual quality of unprocessed fennel stored for 6 days at 5 • C. Surprisingly, fennel soaked in ascorbic acid and l-cysteine received the worst appearance score than the control sample (water).…”

Section: Resultsmentioning

confidence: 99%

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Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

et al. 2020

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The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE—33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.

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Section: Resultsmentioning

confidence: 72%

Section: Resultsmentioning

confidence: 99%

Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

et al. 2020

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“…Browning is mainly caused by the oxidation of phenolic compounds to o-quinones; this reaction is catalysed by oxidative enzymes, including PPO and POD (Garcia and Barrett, 2002). Assuming a reduction in phenolic compounds, treatments that inhibit the reactions in which oxidative enzymes are involved (i.e., PPO and POD) may accumulate higher levels of phenols (Capotorto et al, 2018). The initial total phenolic content of the longkong fruit coated with silver particlealginate containing 0.45 mg•L −1 LPE was significantly higher than that of control fruits and longkong fruit treated with silver particle-alginate containing 0.90 mg•L −1 LPE.…”

Section: Resultsmentioning

confidence: 96%

Effect of Silver Particle-longkong Peel Extract Coating on Postharvest Decay and Browning in Longkong Fruit

2020

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We aimed to assess the effect of longkong peel extract (LPE)-silver particle-alginate coating on the postharvest decay and browning of longkong fruit during storage at 13°C and 90-95% relative humidity (RH). Longkong was coated with 0, 0.45 or 0.90 mg•L −1 LPE in silver particle-alginate solution and then stored at 13°C and 90-95% RH for nine days. In the mixture consisting of the longkong peel extract and silver solution, the silver particle size was modified to yield fine particles. Electron micrography showed the presence of silver particle sizes ranging in size from approximately 71-625 nm. Fruit coated without LPE exhibited severe browning, weight loss and decay incidence during storage. Coating with 0.45 and 0.90 mg•L −1 LPE significantly inhibited the increase in fruit browning by mainly reducing peroxidase (POD) and polyphenol oxidase (PPO) activities. LPE coating effectively reduced the longkong weight loss and decay incidence. No fruit treatment showed a significant titratable acidity change or increased soluble solids at the end of storage. These results indicate that coating with LPE is a promising approach to inhibit decay and browning and to maintain the quality of longkong during low-temperature storage.

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“…Enzymatic browning can reduce the organoleptic properties (such as color, smell, texture) and have a negative effect on functional (reduction of polyphenol compound content) and nutritional properties [ 45 ]. This process is commonly linked with polyphenol oxidase activities [ 46 , 47 , 48 ].…”

Section: Resultsmentioning

confidence: 99%

Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

et al. 2021

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The quality and shelf life of sprouts can be improved by postharvest application of water herb extracts. The effect of water infusions of marjoram, oregano, basil, and thyme on the phenolic content, antioxidant potential, and the microbiological and consumer quality of stored mung bean sprouts was studied. Compared to the control, the treatments increased total phenolic content. The highest amounts were determined in sprouts soaked in the thyme extract (6.8 mg/g d.m.). The infusions also inhibited the activity of enzymes utilizing phenolics, and marjoram and oregano were found to be the most effective. The increase in the level of phenolics was reflected in enhanced antioxidant properties (ability to quench cation radical ABTS+•, reducing and chelating power). Both total phenolics and flavonoids, as well as antioxidant capacities, were highly bioaccessible in vitro. All the natural extracts effectively reduced the growth of total mesophilic bacteria, coliforms, and molds (they were more effective than ascorbic and kojic acids). The treatments did not exert a negative influence on the sensory properties or nutritional value of the sprouts, and even improved starch and protein digestibility. These results are very promising and may suggest a wider used of natural extracts as preservatives of minimally processed food.

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Effect of anti-browning solutions on quality of fresh-cut fennel during storage

Cited by 36 publications

References 51 publications

Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

Effect of Silver Particle-longkong Peel Extract Coating on Postharvest Decay and Browning in Longkong Fruit

Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

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