Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes

Shen, Xu; Zhang, Min; Devahastin, Sakamon; Guo, Zhimei

doi:10.1016/j.postharvbio.2018.11.023

Cited by 74 publications

(35 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This technology is a more natural, low-cost alternative, convenient to use and environmentally friendly [ 10 ]. The efficacy of the controlled atmospheres in foods has been elucidated in several studies [ 10 , 11 , 12 , 13 ]. However, few studies are carried out in legumes, especially in cooked chickpea.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

et al. 2021

View full text Add to dashboard Cite

The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N2 and CO2 atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2′-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and −20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

et al. 2021

View full text Add to dashboard Cite

show abstract

“…From harvesting to processing, several changes occurred in the fresh‐cut fruit and its production of fresh‐cut products, having two major issue, that is, quality maintenance during storage and microbial safety (Putnik, Bursać Kovačević, Herceg, & Levaj, ; Putnik & Bursac Kovacevc, ; Putnik et al, ), as well as enzymatic browning that causes significant losses in different food products (Aadil, Zeng, Ali, et al, ; Manzoor et al, ; Putnik, Roohinejad, et al, ). Approximately, 50% of the fruits are neglected due to the quality defects and the browning is primarily catalyzed by the polyphenol oxidase (PPO) enzyme (Shen, Zhang, Devahastin, & Guo, ). The appearance plays a significant role to influence the consumer's perception and acceptance of a food product (Lund & Snowdon, ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Yıldız

İzli

Aadil

2019

J Food Process Preserv

View full text Add to dashboard Cite

The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p < .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p < .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.

show abstract

“…Various strategies have been reported to slow down the browning thus extending the shelf life of fresh‐cut potatoes. These approaches include applying chemical compounds or plant extracts to potato surfaces (Oms‐Oliu et al, ; Tsouvaltzis & Brecht, ), gas regulating treatment (Kang & Saltveit, ; Ma, Wang, Hong, & Cantwell, ), curing treatment (Wang et al, ), ultrasound treatment (Amaral, Benedetti, Pujola, Achaerandio, & Bachelli, ), and the combined multiple treatments (Shen, Zhang, Sakamon, & Guo, ). However, these methods have limitations including potential health concern, high cost, or lack of practical value.…”

Section: Introductionmentioning

confidence: 99%

“…, and the combined multiple treatments (Shen, Zhang, Sakamon, & Guo, 2019). However, these methods have limitations including potential health concern, high cost, or lack of practical value.…”

mentioning

confidence: 99%

Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

Gong

Wang

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Water immersion treatment of potato slices with various time periods (0–30 min) was studied to find out the effect on the browning of fresh‐cut potato slices during long‐term storage (1–12 days) at 5°C. The results show that water immersion for 15 min significantly inhibit browning compared to other time periods of immersion treatment. Further studies show that the levels of superoxide dismutase (SOD), ascorbate peroxidase (APX), glutamic acid, and proline were increased by the 15‐min water immersion treatment, while hydrogen peroxide (H2O2) and superoxide anion (O2ˉ) were lowered; and all these compounds alleviated the oxidation pressure of potato slices. Chlorogenic acid, tyrosine, and tyrosinase activities were lower than those of the controls, which helped decrease the enzymatic browning levels of treated slices. Nevertheless, the browning inhibition has no observable correlation with either total phenols or the peroxidase (POD) activity. Practical applications The research provides a simple anti‐browning method for fresh‐cut potatoes during long‐term storage thus maintaining quality and extending shelf life; and it reports new experimental results detailing the physiological reactions induced by the short‐time water immersion of fresh‐cut potatoes. The physiological studies may promote the understanding of the browning mechanism of fresh‐cut potatoes and provide clues to further efforts in seeking novel strategies for browning inhibition of fresh‐cut potatoes.

show abstract

Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes

Cited by 74 publications

References 37 publications

Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

Contact Info

Product

Resources

About