Effect of Canning and Freezing on the Nutritional Content of Apricots

Adkison, Erin Claire; Biasi, William B.; Bikoba, Veronique; Holstege, Dirk M.; Mitcham, Elizabeth

doi:10.1111/1750-3841.14157

Cited by 10 publications

(7 citation statements)

References 36 publications

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“…Lemmens et al (2011) found that beta-carotene bioaccessibility in carrots increased with increasing intensity of mechanical processing and increasing intensity of thermal processing [29]. Adkison et al (2018) reported that apricots exhibited large increases in beta-carotene after freezing (35%) [30]. Like our results, they reported a continued rise in beta-carotene (56%) after three months in frozen storage compared with fresh.…”

Section: Carotenoids (Lutein Lycopene Alpha-carotene Beta-carotene)supporting

confidence: 75%

Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture

2023

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Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied. Therefore, we measured the levels of vitamin C, anthocyanins, carotenoids, catechins, chlorogenic acid, and sulforaphane in a complex blend of fruits and vegetables, and when applied to a dry food product, after exposure to different processing methods. These levels were compared between pasteurized, pascalized (high-pressure processing), and untreated conditions. Furthermore, we established the effect of freezing and storage time on the stability of these compounds. The results showed that pascalization better preserved vitamin C and sulforaphane, whereas pasteurization resulted in higher concentrations of chlorogenic acid, carotenoids, and catechins. For samples which were frozen and thawed immediately after processing, pascalization was the optimal treatment for higher contents of lutein, cyanidin-3-glucoside, quercetin-3-glucoside, delphinidin-3-glucoside, peonidin-3-glucoside, and epicatechin gallate. Ultimately, the optimal processing method to preserve phytochemicals in fruit and vegetable products is as complex as the blend of compounds, and this decision-making would best be led by the prioritized nutrient aim of an antioxidant food product.

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Section: Carotenoids (Lutein Lycopene Alpha-carotene Beta-carotene)supporting

confidence: 75%

Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture

2023

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“…This can become an important factor for determining the bioavailability of nutraceutical factors from plants. Several researchers have reported an decrease in phytochemical content during processing (Aaby, Wrolstad, Ekeberg, & Skrede, 2007; Adkison, Biasi, Bikoba, Holstege, & Mitcham, 2018; Hoffmann‐Ribani, Huber, & Rodriguez‐Amaya, 2009; Igual, García‐Martínez, Camacho, & Martínez‐Navarrete, 2011; Rababah et al., 2010; Rawson et al., 2011) while others have reported an increase (Patras, Brunton, Butler, & Downey, 2009; Wani, Masoodi, Ahmad, & Mir, 2018; Zafrilla, Ferreres, & Tomás‐Barberán, 2001) or no change in phytochemicals (Jiratanan & Liu, 2004; Odriozola‐Serrano, Soliva‐Fortuny, & Martin‐Belloso, 2008). One of the important controllable factors for reducing the damage to phytochemicals in plant foods is the optimization of processing operations.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds and antiproliferative activity of apricots: Influence of canning, freezing, and drying

Wani

Masoodi

Yousuf

et al. 2020

J. Food Process. Preserv.

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In this study, the influence of various processing techniques (canning, freezing, and drying) and storage period on polyphenols and antiproliferative activity of different apricot varieties were evaluated. Evaluation of phenolic compounds by HPLC revealed that amongst various processed samples, canned apricots recorded highest ellagic acid (15.8 mg/Kg DW), gallic acid (7.9 mg/Kg DW), epicatechin(21.6 mg/Kg DW), epigallocatechin (15.3 mg/Kg DW), rutin (10.2 mg/Kg DW), contents followed by frozen and dried apricots (p < .05). The phenolic compounds decreased significantly in all varieties as the storage period advanced. Antiproliferative properties of methanolic extracts of different apricot varieties on brain cancer cells revealed that inhibition of cell proliferation was observed when 50 μl of the extract was used compared to 10 μl and 50 μl methanol control. Among the varieties, CITH-1 showed the highest cell proliferation inhibition. During processing antiproliferative activity of apricot samples increased and amongst processing methods canned apricots showed the highest activity. Practical applications Due to the rise in health-conscious consumers in recent times, the consumption of fruits rich in functional components has increased. For this reason, it is important to study the processing techniques that can help in retention as well as the stability of these health-promoting molecules over a period of time. Canning, freezing, and drying are capable processing techniques for shelf life extension of apricots. In this perspective, this study investigated the effect and efficiency of these processing techniques on polyphenols and antiproliferative activity of apricots. Results revealed that these processing techniques have potential applications for retention of polyphenols and shelf-life extension of perishable fruits like apricots and thus can be potential techniques for industrial utilization.

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“…The variation in AA with the intensity of thermal processing may be related to its thermal sensitivity, chemical degradation (oxidation of ascorbic acid to dehydroascorbic acid which leads to inactive products after hydrolysis and polymerisation), water solubility, and leaching (Dewanto et al ., 2002; Wang et al ., 2018). Similarly, the variation in both TFC and TPC among the treatments may be due to differences in the formation of non‐enzymatic browning products or release of bound phenolic compounds (by breaking the esterified and glycosylated bond) and deactivation of hydrolytic and oxidative enzymes which degrade phytonutrients (Patras et al ., 2009; Sharma et al ., 2015; Adkison et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

Non‐invasive and rapid quality assessment of thermal processed and canned tender jackfruit: NIR spectroscopy and chemometric approach

Babu¹,

Sudheer

Chandran

et al. 2022

Int J of Food Sci Tech

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Summary Thermal processing of tender jackfruit is a promising approach to enhance its shelf life and thereby retain the health benefits associated with its inherent antioxidants and phytochemicals. This research looked at the prospective and suitability of near‐infrared reflectance (NIR) spectroscopy (900–1700 nm) to assess the biochemical properties namely ascorbic acid (AA), total flavonoid content (TFC), and total phenolic content (TPC) of thermally treated (pasteurisation and sterilisation) tender jackfruit stored under different preservatives (2% brine, 0.1% KMS, and 0.3% citric acid) for a period of 5 months. The partial least square regression (PLSR) models were developed by using both raw as well as pre‐processed spectra. The pre‐processing of spectral data diminished the prediction accuracy of models. The models developed with raw spectral data reported best prediction accuracies for AA (Rcv2 = 0.628; RMSEcv = 0.416 and RPDcv = 1.763), TFC (Rcv2 = 0.915; RMSEcv = 1.909 and RPDcv = 3.719), and TPC (Rcv2 = 0.882; RMSEcv = 0.032 and RPDcv = 3.013) as compared to models developed with pre‐processed spectral data. However, the lower prediction accuracies were observed in standard normal variate (SNV) pre‐processed data for AA (Rcv2 = 0.449; RMSEcv = 0.51), TFC (Rcv2 = 0.500; RMSEcv = 4.628), and TPC (Rcv2 = 0.396; RMSEcv = 0.072). The standard error (SEP) values of AA, TPC and TFC were almost 1.5–2 times the standard error of laboratory (SEL); this implies the developed models have excellent performance. The results obtained in the present study affirmed that NIR spectroscopy in conjunction with appropriate chemometric techniques can be used for the rapid assessment of biochemical properties of thermal processed and canned tender jackfruit during transportation and storage.

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Effect of Canning and Freezing on the Nutritional Content of Apricots

Cited by 10 publications

References 36 publications

Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture

Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture

Phenolic compounds and antiproliferative activity of apricots: Influence of canning, freezing, and drying

Non‐invasive and rapid quality assessment of thermal processed and canned tender jackfruit: NIR spectroscopy and chemometric approach

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