Postharvest γ-irradiation treatment enhance nutritional and antioxidant potential of Indian jujube (Ziziphus mauritiana Lamk) fruit

Jat, Laxman; Lakhawat, Shreedhar Singh; Singh, Virendra; Meena, Rishi Kesh; Choudhary, Jagdish; Gathala, Suman

doi:10.1016/j.scienta.2022.111127

Cited by 16 publications

(10 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Owing to the limited supply of available oxygen, particularly in the cases of HDPE, PP and biodegradable packing, the activities of polygalacturonase and pectin methylesterase enzymes, which are responsible for pectin hydrolysis, may be reduced, thus resulting in the retention of firmness during storage. 48 The findings of the current study are also in conformity with those of Gaspar et al 49 and Sahoo et al , 21 who examined the storage stability of guava in different packing systems. Rana, Siddiqui & Goyal 50 also produced similar results from wrapped guava fruits in which firmness remained significantly higher for control fruits (8.6 kg cm −2 ) and declined thereafter.…”

Section: Discussionsupporting

confidence: 92%

Storage stability assessment of guava fruit (Psidium guajava L.) cv. ‘Gola’ in response to different packaging materials

Yousaf,

Abbasi,

Ibrahim

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

Section: Discussionsupporting

confidence: 92%

Storage stability assessment of guava fruit (Psidium guajava L.) cv. ‘Gola’ in response to different packaging materials

Yousaf,

Abbasi,

Ibrahim

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

“…Gamma irradiation treatment of 1.0 kGy was found effective in the preserving the fruit peel color, nutritional properties, and bioactive compounds. 21 Sesamum alatum is a wild leafy vegetable that is a member of the Pedaliaceae family and is native to Africa. It is a nutritious species that can potentially mitigate malnutrition in African regions.…”

Section: ■ Underutilized Cropsmentioning

confidence: 99%

“…Various preservation techniques such as packaging, edible coating, cold storage, and a controlled and modified atmosphere can be used to extend the shelf life jujubes. Gamma irradiation treatment of 1.0 kGy was found effective in the preserving the fruit peel color, nutritional properties, and bioactive compounds …”

Section: Underutilized Cropsmentioning

confidence: 99%

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

Ashfaq,

Osama,

Yousuf

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Millions of people worldwide are deprived of sufficient, safe, and nutritious food required for an everyday and healthy life. The hunger crisis is worsening over time, even though many attempts have been made to minimize it. Increasing world population and competition for natural resources, climate change, natural disasters, urbanization, poverty, and illiteracy are the main causes that need to be addressed to reduce the hunger crisis. Various nonfarm technologies are being used to eradicate hunger but their long-term impact on the environment should also be considered. The real sustainability of several novel technologies being implemented to deal with hunger is an issue to tackle. This paper discusses the potential applications of storage facilities, underutilized crops, waste valorization, food preservation, nutritionally enriched novel food products, and technological advancement in food processing to achieve zero hunger. An attempt has also been made to address the sustainability of various nonfarm technology utilized to minimize the global hunger crisis.

show abstract

“…Irradiation can affect the antioxidant capacity of anthocyanins in addition to sterilization and preservation (Haley et al, 2023; Shi et al, 2020). Jat et al (2022) reported that treatment of jujube with γ ‐rays with irradiation doses of 0, 0.4, and 1 kGy revealed a significant increase in the total antioxidant capacity, which may be attributed to the disruption of polyphenol chemical bonds by irradiation resulting in the efflux of soluble phenols. High temperatures can damage the structure of anthocyanins and reduce antioxidant capacity (Bu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis

Liu,

Ma,

Zhang

et al. 2024

eFood

View full text Add to dashboard Cite

Blueberry juice is one of deep‐processed products of blueberries, anthocyanins are main bioactive substance in blueberry juice. However, anthocyanins have poor stability. Thermal, high pressure, electric field, magnetic field and cobalt source irradiation were used to treat blueberry juice, and then the treated blueberry juice composition and antioxidant capacity were determined to explore ways to better protect anthocyanins. Metabolomics was used to qualitatively and quantitatively analyze the anthocyanins in blueberry juice, a total of 54 anthocyanins were identified. Different processing methods of treatment did not significantly change the types of anthocyanins in blueberry juice. Their effects were mainly focused on the changes in content. By determining the antioxidant capacity of blueberry juice, it was found that there is more than a simple linear relationship between the total anthocyanin content of blueberry juice and its antioxidant capacity. Therefore, the structural parameters of the four main anthocyanin monomers of blueberry juice were calculated using density functional theory to predict the antioxidant capacity and the antioxidant capacity of the monomers was determined for validation. The effect of different treatments on the change of antioxidant activity of blueberry juice due to anthocyanin occupancy was explained using equivalent antioxidant. The results showed that the 1 kGy irradiation treatment had a better protective effect on the anthocyanins, whereas the change in the percentage of anthocyanins due to this treatment was the key factor for the change in their antioxidant capacity.

show abstract

Postharvest γ-irradiation treatment enhance nutritional and antioxidant potential of Indian jujube (Ziziphus mauritiana Lamk) fruit

Cited by 16 publications

References 32 publications

Storage stability assessment of guava fruit (Psidium guajava L.) cv. ‘Gola’ in response to different packaging materials

Storage stability assessment of guava fruit (Psidium guajava L.) cv. ‘Gola’ in response to different packaging materials

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis

Contact Info

Product

Resources

About