Microwaves as sustainable approach for artificial ripening of date fruit cv. Khupra to reduce fruit waste

Alvi, Tayyaba; Khan, Muhammad Kashif Iqbal; Maan, Abid Aslam; Shahid, Muhammad; Sablani, Shyam S.

doi:10.1016/j.fbio.2023.102829

Cited by 2 publications

References 30 publications

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Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Bas-Bellver,

Barrera,

Seguí

2024

Foods

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Fruit and vegetable industrialisation is a major contributor to food waste; thus, its integral transformation into functional powders has gained attention. Pretreatments can be incorporated into valorisation processes to generate structural or biochemical changes that improve powders’ characteristics. This study deepens into the impact of biological (fermentation, FERM) and thermophysical (autoclaving, AUTO; microwaves, MW; ultrasound, US; and pasteurisation, PAST) pretreatments, combined with dehydration (hot air-drying, HAD; or freeze-drying, FD) on the characteristics of powdered products obtained from broccoli stems. The impact of pretreatments on physicochemical (moisture, water activity, total soluble solids) and antioxidant properties (phenols, flavonoids, antioxidant capacity by ABTS and DPPH) on residue and powdered products was studied, together with their impact on plant tissue structure (Cryo-SEM) and the powders’ phenolic profile (HPLC). Probiotic viability was also determined on the fermented samples. The pretreatments applied, particularly the ultrasound, improved the antioxidant properties of the broccoli stems compared to the unpretreated samples, in line with microscopic observations. Dehydration did also improve the antioxidant attributes of the broccoli wastes, especially drying at 60 °C. However, pretreatments combined with dehydration did not generally lead to an improvement in the antioxidant properties of the powders. Probiotic properties were preserved in the freeze-dried products (>107 CFU/g). In conclusion, pretreatments may be applied to enhance the antioxidant attributes of broccoli wastes, but not necessarily that of dried powdered products.

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Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Bas-Bellver,

Barrera,

Seguí

2024

Foods

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Artificial Ripening Technologies for Dates

Mohammed,

K. Alqahtani,

Munir

2024

Food Science and Nutrition

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Date palm fruits have essential importance due to their high economic value, nutritional benefits, and contribution to food security in arid and semi-arid regions. The unfavorable climatic conditions, drought or water scarcity, inconsistent pollination, genetic factors, and nutrient deficiencies cause date fruits to remain unripe for a long time. Artificial ripening is hastening fruit ripening using various techniques and chemicals. Artificial ripening techniques are employed to ripen date palm fruits to reduce their spoilage and waste, enhance their quality, and extend their shelf life. Therefore, artificial ripening has an economic benefit by supplying high-quality fruit, potentially increasing farmers’ profits. However, using safe and approved techniques for artificial ripening is essential, as some processes can have negative health influences if misused. This chapter aims to discuss the concept of artificial ripening for date palm fruits and its benefits, explore various chemical and physical methods, analyze their effects on fruit quality, and examine the regulatory and safety considerations associated with artificial ripening. Additionally, the chapter examines the advantages and disadvantages of different ripening methods and their corresponding effects on the dates’ nutritional value and sensory quality. The chapter highlights the need for sustainable and safe artificial ripening practices to meet consumer demand and ensure the high quality and availability of date palm fruits.

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Microwaves as sustainable approach for artificial ripening of date fruit cv. Khupra to reduce fruit waste

Cited by 2 publications

References 30 publications

Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Artificial Ripening Technologies for Dates

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