Effect of Decontamination Treatment on Vitamin C and Potassium Attributes of Fresh-Cut Bell Pepper at Post-Washing Stage

Ogawa, Yukiharu; Hashimoto, Mika; Takiguchi, Yoshiharu; Usami, Toshiyuki; Suthiluk, Phunsiri; Yoshida, Kiyomi; Yamamoto, Naokatsu; Hung, Yen‐Con

doi:10.1007/s11947-018-2096-3

Cited by 6 publications

(4 citation statements)

References 16 publications

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“…A decrease in the L-ascorbic acid ratio to 80% was observed within 5 min of soaking in deionized water. The slightly acidic electrolyzed water treatment comparatively maintained L-ascorbic acid content than the sodium hypochlorite solution treatment [ 133 ].…”

Section: Innovative Non-thermal Technologies In Fruit and Vegetabmentioning

confidence: 99%

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

2021

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Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

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Section: Innovative Non-thermal Technologies In Fruit and Vegetabmentioning

confidence: 99%

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

2021

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“…The sale of fruits and vegetables as fresh cut products has become widespread in recent years owing to the convenience it provides ( 48 ). To reduce the biological risk of fresh-cut vegetables and fruits, a chemical wash is performed during fresh-cut produce preparation that serves as a decontamination treatment ( 49 ). A sodium hypochlorite aqueous solution (containing approximately 50–200 ppm (parts per million) free chlorine), which is relatively inexpensive and protects against a wide range of microbial agents, is the typical approach for disinfection; however, disadvantages exist in terms of food safety and environmental sustainability ( 48 ).…”

Section: Preparation and Cooking Processes Of Allium ...mentioning

confidence: 99%

“…The nutritional value of fresh-cut fruit and vegetables can be affected by the treatment time, type, and concentration of the disinfection solution ( 49 ). Azarpazhooh and Sharayei ( 24 ) reported that fresh onion purees prepared with onions washed in different disinfection solutions (chlorine, citric acid, ascorbic acid, nisin, sodium hypochlorite, and calcium chloride) have higher total phenolic compounds and antioxidant activity than the unwashed control group.…”

Section: Effects Of Preparation Processes On Bioactive Moleculesmentioning

confidence: 99%

Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables

Katırcıoğlu,

Navruz-Varlı

2024

Front. Nutr.

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Allium species are among the most widely cultivated vegetables for centuries for their positive effects on human health and their variety of uses in food preparation and cooking. Preparation and cooking processes create chemical changes that can affect the concentration and bioavailability of bioactive molecules. Understanding the changes in bioactive compounds and bioactive activities in Allium vegetables resulting from preparation and cooking processes is essential for better retention of these compounds and better utilization of their health benefits. This study aimed to investigate the effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables. This review concludes that bioactive compounds in Allium vegetables are affected by each preparation and cooking process depending on variables including method, time, temperature. Owing to differences in the matrix and structure of the plant, preparation and cooking processes show different results on bioactive compounds and bioactive activities for different vegetables. Continued research is needed to help fill gaps in current knowledge, such as the optimal preparation and cooking processes for each Allium vegetable.

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“…Generally, the essential nutrients in whole and cut fruits and vegetables (F and V) are well preserved at low temperatures, but this low temperature is not always accessible and economical. Moreover, freshly cut F andV suffer more VC and antioxidant loss than the intact ones (Ogawa et al, 2018). Thus, the encapsulated VC-embedded biopolymer films may better store cut F and V at room temperature.…”

Section: Introductionmentioning

confidence: 99%

Release behavior of vitamin C nanoliposomes from starch–vitamin C active packaging films

Khuntia

Kumar

Premjit

2022

J Food Process Engineering

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Ascorbic acid (Vitamin C) is an essential nutrient that cannot be synthesized by the human body. It is highly susceptible to degradation in presence of air, light, and moisture. Hence, encapsulation techniques are employed to provide better stability under adverse conditions. The present study used the nanoliposome technique because of its biocompatibility and controlled release efficiency. Nanoliposomes containing vitamin C (VC) were prepared by the thin-layer dispersion technique followed by sonication at different phosphatidylcholine (PC) to stearic acid (SA) ratio, that is, 100:0,

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Effect of Decontamination Treatment on Vitamin C and Potassium Attributes of Fresh-Cut Bell Pepper at Post-Washing Stage

Cited by 6 publications

References 16 publications

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables

Release behavior of vitamin C nanoliposomes from starch–vitamin C active packaging films

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