Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

Ulloa, José Armando; Tapia, Noemí T. González; Ulloa, Petra Rosas; Ramírez‐Ramírez, José Carmen; Rangel, Blanca Estela Ulloa

doi:10.1007/s13197-014-1371-1

Cited by 11 publications

(6 citation statements)

References 46 publications

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“…In fruit farming, it was observed that the immersion of mango cubes in noni juice had an antimicrobial effect on mesophilic bacteria, molds and yeasts, demonstrating that this can be a potentially valuable technology for the decontamination of sliced fresh fruit surfaces (Ulloa et al , ).…”

Section: Antibacterial and Anti‐septic Activitiesmentioning

confidence: 99%

One Plant, Many Uses: A Review of the Pharmacological Applications of Morinda citrifolia

Torres

Magalhães

Mondêgo-Oliveira

et al. 2017

Phytotherapy Research

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Morinda citrifolia, also known as noni, is commonly used in popular medicine in Brazil. Many parts of the noni tree are utilized in such practices, including the roots, leaves and seeds. Through a search of online databases, the present article reviews 92 research studies on the biological actions of M. citrifolia. The paper will discuss the therapeutic effects of noni and its compounds in a variety of forms of presentation, focusing on studies that support its traditional use. A large and diverse number of properties were identified, which were divided into immunostimulatory, antitumor, antidiabetic, anti-obesity, antibacterial and anti-septic, antifungal, antiviral, leishmanicidal, antiinflammatory, antinociceptive and analgesic, antioxidant, neuroprotective, wound healing, antiallergic, antiangiogenic, antiemetic and anti-nausea, anti-gastric ulcer and oesophagitis, anthelmintic, antimutagenic, antipsychotic, anxiolytic, photoprotective, anti-wrinkle and periodontal tissue regeneration activities. While it was concluded that although M. citrifolia is widely and successfully used for the treatment or prevention of various diseases, it should be consumed carefully, and only after exhaustive studies into its chemical constituents and mechanisms of action, both in in vitro and in vivo models, as well as clinical trials. Copyright © 2017 John Wiley & Sons, Ltd.

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Section: Antibacterial and Anti‐septic Activitiesmentioning

confidence: 99%

One Plant, Many Uses: A Review of the Pharmacological Applications of Morinda citrifolia

Torres

Magalhães

Mondêgo-Oliveira

et al. 2017

Phytotherapy Research

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“…Trans-ferulic acid (≥99% purity) was purchased from Sigma-Aldrich (Steinheim, Germany). Noni juice extract was kindly provided by the University of Nayarit, Mexico, and was prepared as described by Ulloa et al (2015).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

Nicolau-Lapeña

Abadías²,

Bobo³

et al. 2021

J. Food Process. Preserv.

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Food quality and safety maintenance during shelf-life is a major concern for both producers and consumers. In order to extend shelf-life and facilitate access to low-cost and palatable foods, the food industry has relied on the use of fats, sugars, and chemical aids for decades. However, despite chemical additives being safe in commercial doses, consumers tend to demand other alternatives. Some of them include novel technologies, such as slightly acidified water (Hao et al., 2017), pulsed electric field (Martín-Belloso & Sobrino-López, 2011), or innovations in packaging (Tsiraki & Savvaidis, 2013). Alternatively, plants are excellent sources of active molecules, possessing antioxidant and/or antimicrobial properties (Negi, 2012). Plant-derived extracts, including essential oils or volatile compounds (Kim et al.,

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“…Fruits were carried to the laboratory of the Unidad de Tecnología de Alimentos of the Universidad Autónoma de Nayarit, in Tepic, Nayarit, Mexico. Fruits were washed with tap water; then, the fruit was placed in sealed plastic jars and left in natural fermentation into the dark for 60 days at 28 ± 3 °C [11,18]. Fermented juice was filtered and centrifuged for 15 min at 3,050 xg (Centrifuge 5804 R, Eppendorf AG, Germany).…”

Section: Noni Juice Preparationmentioning

confidence: 99%

“…In this regard, noni juice (NJ) has demonstrated an efficient activity for preserving sensory proprieties and microbiological control over fresh-cut fruits such as mango. e soaking of mango cubes in NJ had an antimicrobial effect for 15 days, reducing the count of aerobic mesophyllic, fungi, and yeast; besides, it maintained the color (CIE L * a * b * , Chroma, and Hue angle) during 12 days of storage [11].…”

Section: Introductionmentioning

confidence: 97%

Antibacterial Effect of Noni Juice In Vitro and Applied to Fresh-Cut Papaya to Control Escherichia coli O157 : H7

Meza-Gutiérrez

Ulloa

Rosas‐Ulloa

et al. 2022

Journal of Food Quality

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This study aimed to evaluate the effect of noni (Morinda citrifolia L.) juice (NJ) in vitro and applied it to fresh-cut papaya to control Escherichia coli O157 : H7. Furthermore, the NJ effect on the physicochemical characteristics of fresh-cut papaya was evaluated. We determined the minimal inhibitory concentration (MIC) in a microplate reader by the microdilution method using TSB using an initial concentration of 1 × 107 cells of E. coli/mL. Cubes of fresh-cut papaya fruit were immersed in an E. coli suspension (1 × 105 cells/mL) and after that in NJ three times (0, 2.5, and 5 min) and then stored at 4 ± 1°C for 18 days. The presence of E. coli and total coliforms, as well as pH, TSS, and titratable acidity, were evaluated every three days. The results of in vitro assays showed that NJ at 20% inhibited the microbial growth of E. coli, finding a maximum growth rate (μmax) of −0.0066 h−1. Immersion in NJ for 5 min presented a reduction of E. coli of 3.72 ± 1.43 log10 CFU/ g of fresh-cut papaya fruit treated with this bacteria on day 9 of storage regarding control. Likewise, fresh-cut papaya fruit immersed in NJ for 5 min maintained the total coliforms between 1 and -1 log10 coliforms CFU/g for 18 days. However, the immersion treatment in NJ modified some physicochemical parameters of the fresh-cut papaya fruit, such as acidity and pH ( P < 0.05). The application of NJ to fresh-cut papaya fruit showed in vitro and in vivo inhibition of E. coli and total coliforms, evidencing it as a possible bacterial control agent in the precut fruit industry for up to 18 days.

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Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

Cited by 11 publications

References 46 publications

One Plant, Many Uses: A Review of the Pharmacological Applications of Morinda citrifolia

One Plant, Many Uses: A Review of the Pharmacological Applications of Morinda citrifolia

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

Antibacterial Effect of Noni Juice In Vitro and Applied to Fresh-Cut Papaya to Control Escherichia coli O157 : H7

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