The Effects of Non-Thermal Technologies on Phytochemicals

Oms‐Oliu, Gemma; Odriozola-Serrano, Isabel; Martı́n-Belloso, Olga

doi:10.5772/27649

Cited by 8 publications

(11 citation statements)

References 79 publications

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“…In addition, exposure to UV‐C has been linked to increased activity of the enzyme phenylalanine ammonia lyase which contributes to the activation of phenolic biosynthesis pathway, which leads to enhancement of phenolic compounds (Alothman and others ). Furthermore, UV‐C irradiation may inactivate polyphenol oxidase activity which in turn prevents further loss of polyphenols (Oms‐Oliu and others ). It has been reported in tomatoes that UV‐C treatment induces the production and accumulation of phenolic compounds in epicarp and mesocarp cells as well as biochemical reinforcement of the cell wall (Narayanasamy ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

George

Razali

Santhirasegaram

et al. 2015

Journal of Food Science

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The effects of ultraviolet (UV-C) and medium heat (70 °C) treatments on the quality of fresh-cut Chokanan mango and Josephine pineapple were investigated. Quality attributes included physicochemical properties (pH, titratable acidity, and total soluble solids), ascorbic acid content (vitamin C), antioxidant activity, as well as microbial inactivation. Consumers' acceptance was also investigated through sensory evaluation of the attributes (appearance, texture, aroma and taste). Furthermore, shelf-life study of samples stored at 4 ± 1 °C was conducted for 15 d. The fresh-cut fruits were exposed to UV-C for 0, 15, 30, and 60 min while heat treatments were carried out at 70 °C for 0, 5, 10 and 20 min. Both UV-C and medium heat treatments resulted in no significant changes to the physicochemical attributes of both fruits. The ascorbic acid content of UV-C treated fruits was unaffected; however, medium heat treatment resulted in deterioration of ascorbic acids in both fruits. The antioxidants were enhanced with UV-C treatment which could prove invaluable to consumers. Heat treatments on the other hand resulted in decreased antioxidant activities. Microbial count in both fruits was significantly reduced by both treatments. The shelf life of the fresh-cut fruits were also successfully extended to a maximum of 15 d following treatments. As for consumers' acceptance, UV-C treated fruits were the most accepted as compared to their heat-treated counterparts. The results obtained through this study support the use of UV-C treatment for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds for the benefit of consumers.

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Section: Resultsmentioning

confidence: 99%

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

George

Razali

Santhirasegaram

et al. 2015

Journal of Food Science

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“…S30 + U30 sample showed the highest increase in extractability of carotenoids (15%) when compared to the control. The modification of carotenoid-binding protein may improve the extraction yield of free carotenoids (Oms-Oliu et al., 2012). These phenomena were due to the sonochemical and UV photochemical reaction as a result of ultrasonic and UV-C treatment, respectively (Demirdoven and Baysal, 2008; Oms-Oliu et al., 2012).…”

Section: Resultsmentioning

confidence: 99%

“…The modification of carotenoid-binding protein may improve the extraction yield of free carotenoids (Oms-Oliu et al., 2012). These phenomena were due to the sonochemical and UV photochemical reaction as a result of ultrasonic and UV-C treatment, respectively (Demirdoven and Baysal, 2008; Oms-Oliu et al., 2012). Therefore, the increased availability of free carotenoids possessing health promoting properties in combined treated juice samples is beneficial to consumers.…”

Section: Resultsmentioning

confidence: 99%

“…The least degradation of ascorbic acid after combined treatment was about 11% in S15 + U15 sample. The depletion of ascorbic acid occurs mainly due to oxidation induced by enzyme activities such as ascorbate oxidase and peroxidase (Oms-Oliu et al., 2012). Formation of hydroxyl radicals during UV photon generation and also by bubble implosion during sonication could be responsible for the decreased content of ascorbic acid (Bhat et al., 2011; Hart and Henglein, 1985).…”

Section: Resultsmentioning

confidence: 99%

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Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice

Santhirasegaram

Razali

Somasundram

2014

Food sci. technol. int.

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The growing demand for fresh-like food products has encouraged the development of hurdle technology of non-thermal processing. In this study, freshly squeezed Chokanan mango juice was treated by paired combinations of sonication (for 15 and 30 min at 25 ℃, 40 kHz frequency) and UV-C treatment (for 15 and 30 min at 25 ℃). Selected physicochemical properties, antioxidant activities, microbial inactivation and other quality parameters of combined treated juice were compared to conventional thermal treatment (at 90 ℃ for 60 s). After thermal and combined treatment, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (15%), polyphenols (37%), flavonoids (35%) and enhancement in antioxidant capacity was observed after combined treatment. Thermal and combined treatment exhibited significant reduction in microbial load. Results obtained support the use of sonication and UV-C in a hurdle technology to improve the quality of Chokanan mango juice along with safety standards.

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“…Where polyphenols are concerned, UV-C irradiation on strawberries and peppers were found to increase the metabolic activity of phenylalanine ammonia lyase, the enzyme that catalyzes the first step in the polypropanoid biosynthesis pathway. Furthermore UV-C has been shown to inactivate polyohenol oxidase further preventing polyphenol loss [26]. Mean values followed by different letters are significantly different ( p<0.05) (n=9).…”

Section: B Antioxidant Analysismentioning

confidence: 99%

Improvements in Quality and Antioxidant Capacity of Guava (Psidium Guajava L.) Exposed To UV-C Irradiation

2015

3rd International Conference on Chemical, Agricultural and Medical Sciences (CAMS-2015) Dec. 10-11, 2015 Singapore

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The effects of UV-C irradiation on fruit quality and antioxidant capacity of guava fruits were investigated. Mature ripe, freshly harvested guava fruits were treated with UV-C for 30 minutes and 60 minutes, then stored at ambient temperature for 12 days. Attributes of quality including firmness, total soluble solids, titratable acidity and microbial count were monitored periodically throughout storage. Application of UV-C managed to retain most of the quality attributes for a longer period compared to control. Where antioxidant capacity was concerned, both UV30 and UV60 resulted in increased measurements of ascorbic acid, total phenolic content, TAC and DPPH activity.. This study supports the UV-C as an effective and safe technique to improve quality of fruits.

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The Effects of Non-Thermal Technologies on Phytochemicals

Cited by 8 publications

References 79 publications

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice

Improvements in Quality and Antioxidant Capacity of Guava (Psidium Guajava L.) Exposed To UV-C Irradiation

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