Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh‐cut potatoes

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
İnci Cerit ◽  
Annalise Pfaff ◽  
Nuran Ercal ◽  
Omca Demirkol
Keyword(s):  
Antioxidant Activity ◽  
Thiol Compounds ◽  
Postharvest Application ◽  
Fresh Cut ◽  
Surface Browning

Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit

2017 ◽  
Vol 124 ◽  
pp. 1-7 ◽  
Author(s):  
Xiaoan Li ◽  
Qinghong Long ◽  
Fan Gao ◽  
Cong Han ◽  
Peng Jin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fresh Cut

Author response for "Influence of cut type on quality, antioxidant substances and antioxidant activity of fresh‐cut broccoli"

2020 ◽  
Author(s):  
Yuge Guan ◽  
Wenzhong Hu ◽  
Aili Jiang ◽  
Yongping Xu ◽  
Jiaoxue Yu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Author Response ◽  
Fresh Cut

scholarly journals Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

LWT ◽  
2013 ◽  
Vol 50 (1) ◽  
pp. 240-246 ◽  
Author(s):  
Rosario Maribel Robles-Sánchez ◽  
María Alejandra Rojas-Graü ◽  
Isabel Odriozola-Serrano ◽  
Gustavo González-Aguilar ◽  
Olga Martin-Belloso
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Edible Coating ◽  
Fresh Cut

Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots

2016 ◽  
Vol 67 (2) ◽  
pp. 141-152 ◽  
Author(s):  
Isabela Costa Guimarães ◽  
Kelen Cristina dos Reis ◽  
Evandro Galvão Tavares Menezes ◽  
Paulo Rogério Siriano Borges ◽  
Ariel Costa Rodrigues ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Organic Acids ◽  
Total Phenolics ◽  
Combined Effect ◽  
Fresh Cut

scholarly journals Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese

Coatings ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 583
Author(s):  
Qiannan Wang ◽  
Hongliang Yu ◽  
Bo Tian ◽  
Bin Jiang ◽  
Jing Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Moisture Content ◽  
Whey Protein ◽  
Radical Scavenging ◽  
Cheddar Cheese ◽  
Edible Films ◽  
Edible Coating ◽  
Weight Losses ◽  
Fresh Cut

The composition and properties of edible coatings (ECs) will significantly influence their effects of food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity and antioxidant activity, combined with carvacrol (CA) as an antimicrobial agent and glycerol (Gly) as a plasticizer, was used to prepare edible coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. The prepared WPNFs and ECs emulsions have been investigated with transmission electron microscopy. Furthermore, the antioxidant activity of ECs emulsions, antimicrobial activity of edible films, and the physical properties of edible films, such as micromorphology, thickness, transparency, and moisture content, have also been evaluated. The weight losses and physical characteristics of both coated and uncoated fresh-cut Cheddar cheese samples have been assessed during storage. The DPPH free radical scavenging rate of WPNFs-CA/Gly emulsion was up to 67.89% and the reducing power was 0.821, which was higher than that of WPI-CA/Gly emulsions. The antimicrobial activity of WPNFs-CA/Gly films was nearly 2.0-fold higher than that of WPNFs/Gly films for the presence of CA. The WPNFs-CA/Gly films had smooth and continuous surfaces, and the transparency reached 49.7% and the moisture content was 26.0%, which was better than that of WPI-CA/Gly films. Furthermore, Cheddar cheese with WPNFs-CA/Gly coatings has shown lower weight losses (15.23%) and better textural properties than those uncoated samples. This in-depth study has provided a valuable and noteworthy approach about the novel edible coating material.

scholarly journals Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine

2019 ◽  
pp. 1053-1060
Author(s):  
Luciana da Silva Borges ◽  
Giuseppina Pace Pereira Lima ◽  
Francisco Artés ◽  
Manoel Euzébio de Souza ◽  
Luís de Souza Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Activities ◽  
Minimally Processed ◽  
Clear Trend ◽  
High O2 ◽  
Antioxidant Concentration ◽  
Fresh Cut ◽  
Uv C

Nectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids, phenolic compounds and carotenoids were done by HPLC. Nectarine fruits ‘R48’ cv. were hand harvested, with 80% of their reddish coloration. The following treatments were applied: Control; 1% citric acid + 1% calcium chloride as anti-browning (AB) agent; 4 KJ m-2 UV-C radiation; 8 KJ m-2 UV-C; 12 KJ m-2 UV-C ; AB +  95 kPa O2 (High O2); AB + 4 KJ m-2 UV-C + High O2; AB + 8 kJ m-2 UV-C + High O2 and AB + 12 KJ m-2 UV-C + High O2. We determined antioxidant activity to DPPH; antioxidant activity to FRAP; total phenols and HPLC-DAD analyses. In general the DPPH showed higher efficiency of antioxidant concentration in comparison with FRAP in minimally processed nectarines. There was clear trend in phenolic content in fresh-cut nectarine the treatment AB + 8 kJ m-2UV-C + High O2. The 22 minimally processed nectarine phenolic compounds were studied and quantified by HPLC, being detected: Hydroxycinnamates, flavonols, and anthocyanins. These results allow to conclude that the most abundant compounds found in this study of fresh-cut nectarine were chlorogenic acid, caffeic acid and ellagic acid with HPLC chromatograms were recorded at 280 nm, quercentin 3-galactoside, quercetin 3- Xyloside at 340nm and Cyanidin 3- glucoside at 510nm.

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