Effect of pre-storage heat treatment on enzymological changes in peach

Bakshi, Parshant; Masoodi, F. A.

doi:10.1007/s13197-010-0078-1

Cited by 12 publications

(4 citation statements)

References 16 publications

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“…However, enzymatic browning, which is mainly caused by a ployphenol oxidase (PPO), leads to a deleterious change in sensory properties of watermelon products (Jayaraman et al 1982;Walker and Ferrar 1998). Traditionally, thermal treatments were used to inactivate PPO (Yemenicioğlu et al 1997;Matsui et al 2007;Soysal 2008;Fortea et al 2009;Bakshi and Masoodi 2010). However, the thermal treatment leads to destruction of heat-sensitive nutrients and quality of food inevitably, such as: texture, color, and flavor (Flora 1976;Hayakawa et al 1977;Paulus and Saguy 1980;Chawla and Ranote 2009).…”

mentioning

confidence: 99%

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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The inactivation of polyphenol oxidase from watermelon juice with high pressure carbon dioxide (HPCD) treatment was investigated. The maximum reduction of polyphenol oxidase (PPO) activity inactivated by HPCD treatment was 95.8% at 30 MPa and 50°C for 30 min, which was far higher than 50.9% of control treatment at 50°C for 30 min. The inactivation of PPO was adequately described by a two-fraction model, which indicated that a labile and stable fraction might present in PPO from watermelon juice. The kinetic rate constants k L and k S of labile and stable fractions were 1.976 and 0.041 min −1 by HPCD treatment of 30 MPa and 50°C. And the labile fraction was easier to be inactivated by kinetic analysis. HPCD treatment with the combined effects of pressure, temperature, pH reduction, and time was stronger to inactivate PPO from watermelon juice than control treatment at the same temperature.

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confidence: 99%

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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“…Because of high respiration, peach fruit has a fast ripening process, so it cannot be stored for a long period at ambient temperature. It has a shorter storage life of 3-5 days at room temperature [6]. There are approximately 40% postharvest losses in peach fruit [7].…”

Section: Postharvest Complicationsmentioning

confidence: 99%

Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit

Aaqil,

Peng,

Kamal

et al. 2024

Foods

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Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.

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“…Results suggested that cooking treatment of the leaves resulted in significant (p<0.05) reduction of phenolic content (Figure 4.11). Numerous studies have been focused on the effect of cooking methods on dietary phytochemicals (Bellili et al, 2019;Ramírez-Jiménez et al, 2019;Zhao et al, 2019) as it affects the stability of compounds due to chemical and enzymatic decomposition, losses by volatilization or thermal decomposition (Adams, 1991;Bakshi & Masoodi, 2010;Cortés et al, 2006;Gonçalves et al, 2010). These factors also could be the main reason in the reduction of phenolic content in the leaves studies.…”

Section: Orac and Tpcmentioning

confidence: 99%

“…Present study discussed on the effect of fruit ripening and processing (raw versus boiled) of the unripe fruit and leaves of papaya. Heat is known to improve availability of some nutrients, inactivate enzyme activities that speed up nutrient damage, destroy undesirable microorganisms and food contaminants as well as favourably change the physical attributes of food (Adams, 1991;Bakshi & Masoodi, 2010;Cortés, Esteve, Rodrigo, Torregrosa, & Frígola, 2006;Gonçalves, Pinheiro, Abreu, Brandão, & Silva, 2010). Nevertheless, loss of nutrients is also one of the undesirable changes in food processing and should be tested.…”

Section: Introductionmentioning

confidence: 99%

Exploring the nutritional potential of Carica papaya Linn cultivars

Ikram¹,

Hainida²

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Carica papaya, commonly known as papaya or paw paw, is widely cultivated for its sweet, ripe edible fruits. However, papaya is also known for its health uses in some non-western cultures where green fruits and leaves are also eaten cooked as well as raw. This research project has looked at phytochemicals (carotenoids (provitamin A active compounds), polyphenols, ascorbic acid, and vitamin E) and antioxidant capacity (ORAC assay and total phenolic content) of fruit pulp, fruit peel and leaves from commercially available Australian papaya cultivars. Analysis was undertaken at different stages of fruit ripeness and leaf growth to understand the impact on nutritional quality and potential health properties. In addition, the release/bioaccessibility of the main phytochemicals was assessed as an initial measure to predict their potential bioavailability using an in vitro digestion procedure. Among cultivars, red fleshed papaya fruits exhibited the highest phytochemical values. Mid mature and/or fully ripen fruits gave the highest antioxidant capacities as well as ascorbic acid and carotenoid content. Ascorbic acid content ranged from 37.0-58.5 mg/100 g FW with large variations between cultivars and an increase as the fruits ripen. Major carotenoids found in red-fleshed papaya were β-carotene, β-cryptoxanthin, and lycopene with lycopene representing 42-58% of the total carotenoids. However, lycopene was undetectable in the yellow-fleshed cultivar. Leaves were found to exhibit the highest ORAC and total phenolic content (young and mature; ORAC: 93-185 µM trolox equivalents/g FW; total phenolic content: 148-210 mg gallic acid equivalents/100g FW) compared to the peels and pulps. Overall, the highest antioxidant capacity, ascorbic acid and polyphenols could be found in papaya leaves followed by peels and pulp. Vitamin E was below the limit of quantification in all samples. Cooking of the leaves and unripe fruit resulted in a significant reduction of ascorbic acid and antioxidant capacity.In addition, in vitro digestion clearly demonstrated that the major papaya phytochemicals are bioaccessible from the pulp as well as the leaf matrix. Heat treatment (boiling) may enhance the bioaccessibility of TPC papaya fruits and leaves. The findings of this study showed that the phytochemical composition and antioxidant capacity varied across different papaya cultivars, maturity stages and plant parts affecting the nutritional value of this important tropical fruit.xi 3.2.3Color analyses .

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Effect of pre-storage heat treatment on enzymological changes in peach

Cited by 12 publications

References 16 publications

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit

Exploring the nutritional potential of Carica papaya Linn cultivars

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