Influence of Ultrasound on Fresh-Cut Mango Quality Through Evaluation of Enzymatic and Oxidative Metabolism

Santos, Jessika Gonçalves dos; Fernandes, Fabiano A. N.; Oliveira, Luciana de Siqueira; Miranda, Maria Raquel Alcântara de

doi:10.1007/s11947-015-1518-8

Cited by 37 publications

(27 citation statements)

References 39 publications

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“…Santos et al . () hypothesised that the preservation of cell membrane integrity by ultrasound treatment is not the chief reason for the maintenance of the hardness of mangoes; the main mechanism is still unclear.…”

Section: Discussionmentioning

confidence: 86%

“…Other scientists suggest that intercellular space, central vacuole positioning, and protein and polysaccharide content at the cap surface of large, edible mushrooms affect hardness (Zivanovic et al, 2000). Santos et al (2015) hypothesised that the preservation of cell membrane integrity by ultrasound treatment is not the chief reason for the maintenance of the hardness of mangoes; the main mechanism is still unclear.…”

Section: Discussionmentioning

confidence: 99%

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The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Ying

2018

Int J of Food Sci Tech

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Summary Fresh shiitake mushrooms (Lentinula edodes) are prone to texture softening and quality decline during storage. We investigated the effects of prestorage ultrasonic treatment on the textural changes of the mushrooms during storage. We monitored physiological parameters, such as respiration intensity, weight loss, cell wall composition and resistance‐related enzymes activity. The hardness of the ultrasonic‐treated (40 kHz, 80 W L−1, 20 min) mushrooms after 12 days of storage (0.461 N) was significantly higher than the untreated control group (0.286 N). The weight loss and respiration intensity of the ultrasonic‐treated group were significantly lower, whereas the cell wall contents, including glucan and chitin, were significantly higher. The ultrasonic‐treated mushrooms also had higher phenylalanine ammonia lyase, superoxide dismutase and catalase activities. Thus, ultrasound preserves the texture of mushrooms by reducing metabolic rate, maintaining cell wall compositions, activating the activity of SOD and maintaining the activity of PAL and CAT.

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Ying

2018

Int J of Food Sci Tech

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“…But in recent times, ultrasound technology has been used to enhance osmotic dehydration of fruit and vegetables because of its advantages, which includes increased mass transfer rate, high drying rate, reduction in cost of processing and minimised use of osmotic agents (Simal et al, 1998;Rastogi et al, 2002). The effects of ultrasound on other product qualities such as colour, texture, antioxidants and nutrients have recently been investigated in pepper (Gabald on- Leyva et al, 2007), blueberries (Stojanovic & Silva, 2006), guava (Kek et al, 2013), blackberry (Tiwari et al, 2009), apple (Deng & Zhao, 2008b) and mango (Santos et al, 2015). Besides the effect of ultrasound on water loss and solid gain during the osmotic dehydration of fruit and vegetables, ultrasound has been reported to create microscopic channels on the structure of tuber and vegetables (Fernandes et al, 2008;Garcia-Noguera et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

Oladejo

Zhou

et al. 2017

Int J of Food Sci Tech

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The moisture and solute diffusivities, texture and colour of sweet potato pretreated in distilled water with ultrasound (UD), osmotic dehydration without ultrasound (OD) and osmotic dehydration with ultrasound (UOD) were investigated to determine the effects of ultrasound on osmodehydrated sweet potato. The moisture and solute diffusivities of all the pretreatments ranged from 2.89 to 4.95 × 10−10 and 1.17 to 1.67 × 10−10 m2 s−1, respectively. The moisture diffusivity of samples treated in UOD was significantly (P < 0.05) higher than that of OD and UD by 30.82% and 41.62%, respectively. Compared to the fresh sample, the firmness of samples treated in OD and UOD was reduced by 83.53% and 92.47%, respectively. UD increased the brightness (L*) and reduced the redness (a*) of sweet potato, while UOD enhanced the yellowness (b*) and chroma (C*) of sweet potato. The sweet potato samples treated in UOD had the highest total colour difference (ΔE).

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“…Peroxidase (POD) also catalyzes flavonoid and phenolic substances' oxidation and polymerization to generate brown substances and tissue browning (Venkatachalam & Meenune, ). Appropriate ultrasonication treatment can reduce the activities of PPO and POD, thus inhibiting fresh‐cut fruits and vegetables browning (Santos, Fernandes, Oliveira, & De Miranda, ; Wang, Li, Lin, Chen, & Li, ). The ultrasonication can significantly suppress the activities of PPO, POD and phenolic content of hami melon juice, maintaining the color and luster (Fonteles et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…substances' oxidation and polymerization to generate brown substances and tissue browning (Venkatachalam & Meenune, 2012). Appropriate ultrasonication treatment can reduce the activities of PPO and POD, thus inhibiting fresh-cut fruits and vegetables browning (Santos, Fernandes, Oliveira, & De Miranda, 2015;Wang, Li, Lin, Chen, & Li, 2010).…”

mentioning

confidence: 99%

Studies on browning inhibition technology and mechanisms of fresh-cut potato

Bai

et al. 2017

J Food Process Preserv

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Potato is rich in nutrition and easily gets surface browning in short term after fresh‐cut processing, significantly reducing its commercial value. In this article, fresh‐cut potatoes were treated with L‐cysteine (L‐cys), citric acid (CA), ascorbic acid (AA), and ultrasonication. The response surface analysis was used to determine the best browning‐inhibiting treatment. The optimum condition to inhibit browning was the solution containing 0.06% L‐cys, 0.19% CA, and 0.09% AA plus with 130 W ultrasonication. Under this condition, the browning degree (BD) of fresh‐cut potato after 15 days storage was 3.32 ± 0.06, which was closed to the predicted value. Moreover, the BD, polyphenol oxidase, and peroxidase activities of treated potatoes were significantly lower than those of untreated potatoes. In summary, the browning process of fresh‐cut potatoes was inhibited, and the sensory quality was improved with the optimal antibrowning treatment. Practical applications The optimal browning‐inhibiting formula was determined by the response surface method. The application of antibrowning agents and ultrasonication efficiently inhibited the activities of polyphenol oxidase and peroxidase, increasing shelf life and consumers' acceptability during the process of raw potato products. The optimized antibrowning treatment is safe, economic and applicable, which can be used to slow down the browning of fresh‐cut potato theoretically and technically.

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Influence of Ultrasound on Fresh-Cut Mango Quality Through Evaluation of Enzymatic and Oxidative Metabolism

Cited by 37 publications

References 39 publications

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

Studies on browning inhibition technology and mechanisms of fresh-cut potato

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