Effects of Various Extraction Conditions on Phenolic Contents and Their Antioxidant Activities of Litchi Fruit Pericarp

Zhong, Jing; Duan, X.W.; Qu, Hongxia; Yang, Bin; Chen, Y.L.; Ruenroengklin, Neungnapa; Jiang, Yuhang

doi:10.17660/actahortic.2008.804.46

Cited by 4 publications

(2 citation statements)

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“…However, in line with our findings, phenolic compounds were reported to be preserved 11-60% better during drying after CM application for red grape, capia pepper, plum, ginger, tomato, and potato [18][19][20]23,49]. This variation can be attributed to changes in the low pH values of the CM-treated samples, which can improve TPC extraction [57].…”

Section: Modeling Of Drying Time Total Phenolic Content Antioxidant C...supporting

confidence: 88%

Evaluation of Carbonic Maceration Effect as a Pre-Treatment on the Drying Process of Strawberry

2022

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In the last decade, organic-based food materials have taken an increasing marketing share due to consumers’ interests. Strawberry is one of the world’s most important berry crops, with growing production. This study aimed to evaluate the drying process of organic strawberries and to determine the influences of process conditions on drying characteristics. To improve drying performance, carbonic maceration (CM) was investigated as a pre-treatment. The experimental design and the optimization of the drying with pre-treatment conditions were performed using statistical modeling (response surface method (RSM), central composite design (CCD)). Using the RSM, dependent variables such as drying time, total phenolic compound, antioxidant capacity, ascorbic acid concentration, and hue value were optimized as a function of operating conditions of CM pre-treatment and following the drying process. The results indicated that drying performance varied depending on drying temperature as well as process conditions of CM. Drying time was reduced by more than 30% with CM treatment compared to control. Furthermore, ascorbic acid content, antioxidant activity, and surface color of dried samples were protected better in the case of CM-pre-treated strawberries. Results showed that the optimum drying temperature, maceration pressure, maceration temperature, and maceration time parameters were 64.8 °C, 3.54 bar, 4.2 °C, and 4 h, respectively. The high potential of CM should be considered in terms of process improvement and product quality for drying processes. Thus, this study provides key outcomes in this respect. According to the obtained results, the CM was assessed as a promising technique applied before the drying of organic strawberries.

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Section: Modeling Of Drying Time Total Phenolic Content Antioxidant C...supporting

confidence: 88%

Evaluation of Carbonic Maceration Effect as a Pre-Treatment on the Drying Process of Strawberry

2022

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“…Pericarp anthocyanins also strongly inhibit linoleic acid oxidation and deoxyribose degradation by acting as iron ions rather than directly scavenging hydroxyl radicals (Duan et al., 2007). Nuomizi has the highest total phenolic content and the strongest DPPH radical scavenging activity (Zhong et al., 2008). However, the extraction method can influence the results, and care is needed in interpretation.…”

Section: Postharvest Physiologymentioning

confidence: 99%

Litchi postharvest physiology and handling

Huang,

Paull,

Wang

2024

Crop Science

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Litchi (Litchi chinensis Sonn.) fruit, with its bright red color and sweet and juicy aril, is an important fruit crop in Asia, Africa, Australia, and South America. A major cause of the postharvest loss of litchi fruit is browning and decay. Chlorophyll breakdown and flavonoid synthesis occur simultaneously during the maturation of this nonclimacteric fruit. However, once litchi fruit is harvested, pericarp desiccation and membrane breakdown occur, which leads to browning with the rate of browning and later microcracking paralleling water loss rate. In addition, chilling injury can contribute to and increase pericarp browning and membrane leakage. Polyphenol oxidase and peroxidase are possibly key enzymes in the early stages of browning. An increase in the leakage of the pericarp membrane also occurs that correlates with browning. Many chemical treatments have been evaluated to retard pericarp browning, such as melatonin, hot water, acidified calcium sulfate (ACS), adenosine triphosphate, and tea seed oil. During long distance transportation, chemical treatments that involve sulfur are used, including SO2 fumigation, acid dip after SO2 fumigation, SO2 fumigation and sulfur sheet package, or SO2 fumigation followed by controlled atmosphere (CA), if approved by the importing country. Other treatments that avoid the use of SO2 include melatonin, ACS, and hot water brushing combined with an acid dip, CA, and modified atmosphere packaging. Anthracnose is a common disease that accelerates browning and decay. Penicillium species as a saprophyte is also common with fruit infection occurring in the field, during harvest, in the packhouse, cold rooms, and shipping containers. Sulfur sheet or CA is used to reduce fruit rot after SO2 fumigation and Sportak (prochloraz) for the control of penicillium. However, a replacement for postharvest SO2 use is still urgently needed.

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Effect of Carbonic Maceration Pre-treatment on Drying Kinetics of Chilli (Capsicum annuum L.) Flesh and Quality of Dried Product

Liu

Wang

Zhao

et al. 2014

Food Bioprocess Technol

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Effects of Various Extraction Conditions on Phenolic Contents and Their Antioxidant Activities of Litchi Fruit Pericarp

Cited by 4 publications

References 0 publications

Evaluation of Carbonic Maceration Effect as a Pre-Treatment on the Drying Process of Strawberry

Evaluation of Carbonic Maceration Effect as a Pre-Treatment on the Drying Process of Strawberry

Litchi postharvest physiology and handling

Effect of Carbonic Maceration Pre-treatment on Drying Kinetics of Chilli (Capsicum annuum L.) Flesh and Quality of Dried Product

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