UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries

Li, Meilin; Li, Xiaoan; Han, Cong; Ji, Nana; Jin, Peng; Zheng, Yonghua

doi:10.1016/j.postharvbio.2019.110945

Cited by 67 publications

(53 citation statements)

References 45 publications

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“…2e). Thus, UV slices showed anthocyanin content 11-41% higher than C slices during storage, which agrees with previous findings (Erkan et al 2008;Li et al 2019;Severo et al 2015) related to enzymatic activity increases. Although PAL and anthocyanidin synthase transcript accumulation was found as late response to UV-C exposure by Severo et al (2015), Li et al (2019) reported an activated phenylpropanoid pathway throughout storage.…”

Section: Bioactive Compound Contents and Antioxidant Capacitysupporting

confidence: 92%

“…After 12 days of storage, UV slices showed AA level similar to the initial one and 10% higher than those of the other samples studied that showed a gradual AA reduction during storage. Thus, UV-C treatment applied alone inhibited the decrease of AA content, which was consistent with the findings of Li et al (2019) and Severo et al (2015). Although the differences were not significant, Ortiz Araque et al 2018found AA values in UV-C treated strawberries 9-20% higher than those in untreated ones during storage.…”

Section: Bioactive Compound Contents and Antioxidant Capacitysupporting

confidence: 73%

“…Although cutting may activate the phenylpropanoid metabolism with the consequent increase in phenolic compound synthesis (Van de Velde et al 2018), both total phenol and flavonoid contents in UV slices were 14-23% higher than those in C slices for 8 days of storage. The increment in total phenol and flavonoid contents may be due to increases in the key enzymes of the phenylpropanoid metabolism, such as phenylalanine ammonia-lyase (PAL), induced by UV-C as reported by Pombo et al (2011) and Severo et al (2015) in whole strawberries, and Li et al (2019) in strawberry wedges. In addition, it may be because UV-C increased the levels of reactive oxygen species, and then activated phenylpropanoid pathway (Li et al 2019).…”

Section: Bioactive Compound Contents and Antioxidant Capacitymentioning

confidence: 92%

“…The increment in total phenol and flavonoid contents may be due to increases in the key enzymes of the phenylpropanoid metabolism, such as phenylalanine ammonia-lyase (PAL), induced by UV-C as reported by Pombo et al (2011) and Severo et al (2015) in whole strawberries, and Li et al (2019) in strawberry wedges. In addition, it may be because UV-C increased the levels of reactive oxygen species, and then activated phenylpropanoid pathway (Li et al 2019). On the other hand, decrease of about 25-30% in total phenols and flavonoids of (C + J) F and (UV + J) F fresh-cut strawberries was found.…”

Section: Bioactive Compound Contents and Antioxidant Capacitymentioning

confidence: 92%

“…For instance, Birmpa et al (2013) evaluated the impact of UV-C treatment on the color and the pathogen inactivation, but these authors only analyzed the immediate effect. On the other hand, Li et al (2019) studied the effect of UV-C on quality, reactive oxygen species production, phenolic contents, and antioxidant capacity in freshcut strawberries for 7 days at 4°C. Although they investigated the taste, flavor, and firmness by using instrumental analysis, a sensory analysis was not carried out.…”

Section: Introductionmentioning

confidence: 99%

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UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

Avalos-Llano

Molina

Sgroppo

2020

Food Bioprocess Technol

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The effects of UV-C treatment (5.8 kJ m −2) alone and combined with the addition of orange juice on the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries for 12 days at 0°C were studied. During storage, the contents of ascorbic acid (AA), total phenols, flavonoids, and anthocyanins were enhanced in strawberry slices only treated with UV-C (UV slices), whereas ellagic acid slightly decreased in correlation with the antioxidant capacity. After 12 days of storage, AA level in UV slices was 10% higher than those in the other samples studied. In addition, UV slices showed higher contents of phenols (about 14%), flavonoids (about 23%), and anthocyanins (11-41%) than untreated slices during storage. However, fresh-cut strawberries UV-C treated and immersed in juice showed slight but significant AA decrease due to its oxidation to dehydroascorbic acid. Also, phenolic compounds decreased that was associated with their diffusion to the juice and correlated with the antioxidant capacity. Although both UV-C treatments alone and combined with juice immersion reduced microbial load, UV-C applied alone allowed obtaining the highest microbial reductions. After 8 days of storage, the most significant reductions were found, 1.4 log units for mesophilic bacteria and 1.3 log units for molds and yeasts. In addition, UV-C applied alone allowed maintaining firmness and obtaining a product with the best sensory quality throughout storage. Hence, the irradiation at 5.8 kJ m −2 applied alone was the most effective preserving treatment and may be useful to obtain a value-added product.

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Section: Bioactive Compound Contents and Antioxidant Capacitysupporting

confidence: 92%

Section: Bioactive Compound Contents and Antioxidant Capacitysupporting

confidence: 73%

Section: Bioactive Compound Contents and Antioxidant Capacitymentioning

confidence: 92%

Section: Bioactive Compound Contents and Antioxidant Capacitymentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

Avalos-Llano

Molina

Sgroppo

2020

Food Bioprocess Technol

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Pretreatment with high oxygen controlled atmosphere enhanced fresh‐cut white mushroom (Agaricus bisporus) quality via activating wounding stress defenses

et al. 2021

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BACKGROUND: High oxygen treatment has been proven to be effective in fresh-cut white mushroom preservation, however, the preservation effect and possible mechanisms in high oxygen controlled atmosphere pretreatment (HOCAP) on wounding stress are incompletely understood.RESULTS: In this study, based on the time chosen of HOCAP research, whole white mushrooms treated with 3 h HOCAP (80% O 2 + 20% CO 2 ) and the wounding resistant responses of their slices were mainly investigated through phenylpropane pathway, reactive oxygen species (ROS) scavenging system, and ascorbate-glutathione (AsA-GSH) cycle. Results showed that 3 h HOCAP can induce the production of hydrogen peroxide (H 2 O 2 ) and superoxide anion (O 2 −• ) in the early stage, as well as the NADPH oxidase activity. Enzymes and endogenous antioxidants involved in ROS scavenging were enhanced by HOCAP during the whole storage. Besides, HOCAP maintained high level of phenylalanine ammonia-lyase (PAL) activity, enhanced the content of total phenolic and lignin, accelerated the AsA-GSH cycle. CONCLUSION:The results demonstrated that HOCAP induced defense responses by increasing the ROS in the early stage which stimulated the activities of ROS scavenging enzymes, along with the capability of increasing for wounding stress defense and resistance. This study provides a theoretical pretreatment technology for fresh-cut white mushroom preservation.

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Light radiation promoted stilbene accumulation in peanut sprouts: a response of the reestablishment of oxidant-antioxidant homeostasis

et al. 2021

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UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries

Cited by 67 publications

References 45 publications

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

Pretreatment with high oxygen controlled atmosphere enhanced fresh‐cut white mushroom (Agaricus bisporus) quality via activating wounding stress defenses

Light radiation promoted stilbene accumulation in peanut sprouts: a response of the reestablishment of oxidant-antioxidant homeostasis

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