Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre‐treatments DOI

Sajeel Ahamad,

Vidya Sagar, Ram Asrey

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(8), P. 5794 - 5805

Published: July 1, 2024

Summary The global demand for dehydrated onion is on the rise, driven by increasing consumer preference ready‐to‐eat convenience foods. This study focused enhancing quality and functional properties of slices (cv. Pusa Shobha) through different pre‐treatment drying conditions. Fresh were subjected to using NaCl (3%, 5% 7%) KMS (0.3%, 0.5% 0.7%) solutions 10 min, followed tray at 50 °C, 60 °C 70 temperatures varying durations 14, 12 h, respectively. Based physicochemical properties, pretreated with + h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g −1 DW), flavonoids (28.94 QE ascorbic acid (12.45 quercetin (172.88 μg DW) antioxidant activity (24.59 μmol TE DW). Additionally, it maintained superior sensory acceptability pungency (7.15 dehydration ratio (9.25%), rehydration (5.20%), lower non‐enzymatic browning (0.36) moisture content (5.75%). Hence, optimised treatment ‘Pusa Shobha’ KMS, yields compounds, acceptability, enhanced properties. findings his research offer valuable technology food industry, providing a practical efficient method produce high‐quality slices.

Language: Английский

Global insights and advances in edible coatings or films toward quality maintenance and reduced postharvest losses of fruit and vegetables: An updated review DOI Creative Commons
Maratab Ali, Akhtar Ali, Sajid Ali

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(1)

Published: Jan. 1, 2025

Abstract Transitioning to safe, nonthermal, and edible strategies for maintaining fruit vegetable (F&V) quality, reducing postharvest losses (up 55% annually), ensuring food security requires extensive research innovation in technologies. This review aims provide an updated understanding of coatings or films (ECF), focusing on their role F&V losses, based data from the last 40 years retrieved Web Science database. The global ECF network is represented by publication trends, majorly researched F&V, key areas, influential emerging authors, ranking. preserving quality has been assessed examining critical parameters, including weight loss, total soluble solids, titratable acidity, ripening, softening, sensory organoleptic characteristics, browning, chilling injury, microbial safety. Furthermore, recent advancements formulations, nanoscale ingredients application methodologies, have critically discussed. Sources, categorization, strategies, mode action, functional properties, sustainable development goals (SDGs), challenges, safety, legislations, future perspectives also findings indicate that China (20.34%) USA (9.94%) are leading countries research. Studies demonstrated ECF's potential parameters through advanced compositions methodologies. Notably, supports multiple SDG targets, SDGs 2, 3, 8, 9, 12, 13, 15. Future should explore 3D‐printed coatings, nonflavor‐altering components, crosslinking agents enhance reduce losses.

Language: Английский

Citations

3
Guar gum and essential oil-based composite coatings preserve antioxidant enzymes activity and postharvest quality of kinnow Mandarin DOI
K. L. Bajaj,

Anil Kumar,

P.P.S. Gill

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104906 - 104906

Published: Aug. 8, 2024

Language: Английский

Citations

7
Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf‐life of bell pepper (Capsicum annuum L.) during cold storage DOI

Sajeel Ahamad,

Ram Asrey,

Awani Kumar Singh

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(10), P. 7918 - 7931

Published: April 17, 2024

Summary Melatonin (MT), a natural signalling compound derived from tryptophan, has gained significant attention for delaying postharvest ripening and senescence in various fruits vegetables. In the present study, effect of MT treatment was evaluated on shelf‐life bell pepper. Fruits were dipped concentrations (70, 120, 170, 220 μmol L −1 ) 20 min stored at 10 ± 1 °C days. The pepper treated with 120 significantly suppressed respiration, weight loss delayed chlorophyll degradation. Additionally, (120 reduced firmness, titratable acidity retained total phenol, flavonoid ascorbic acid content. It hindered malondialdehyde accumulation by enhanced DPPH radical scavenging antioxidant enzyme activity like superoxide dismutase, catalase peroxidase, over control. Conclusively, prolongs days superior sensory quality, surpassing control Therefore, is commercially useful technology maintaining quality prolonging

Language: Английский

Citations

6
Preserving functional properties and inhibiting postharvest peel browning in guava during cold storage via 24-epibrassinolide application DOI

M Menaka,

Ram Asrey,

Dinesh Singh

et al.

Postharvest Biology and Technology, Journal Year: 2024, Volume and Issue: 216, P. 113033 - 113033

Published: June 18, 2024

Language: Английский

Citations

6
Maintaining postharvest quality and enhancing shelf-life of bell pepper (Capsicum annuum L.) using brassinosteroids: A novel approach DOI

Sajeel Ahamad,

Ram Asrey,

B. R. Vinod

et al.

South African Journal of Botany, Journal Year: 2024, Volume and Issue: 169, P. 402 - 412

Published: May 2, 2024

Language: Английский

Citations

4
Enhancing the antioxidant system and preserving nutritional quality of Indian Ber (Ziziphus mauritiana L.) fruit following melatonin application DOI

Tandel Prakrutiben Balubhai,

Ram Asrey,

M Menaka

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116251 - 116251

Published: March 1, 2025

Language: Английский

Citations

0
Ozonation: Post-harvest processing of different fruits and vegetables enhancing and preserving the quality DOI
Riya Barthwal, A. S. Negi, Deepika Kathuria

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141489 - 141489

Published: Sept. 30, 2024

Language: Английский

Citations

3
Polysaccharides and proteins based edible coatings for food protection: classification, properties, & public demands (2020–2024) DOI
Mir Waqas Alam,

P. Saravanan,

Noorah Saleh Al‐Sowayan

et al.

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 18, 2025

Language: Английский

Citations

0
Preparation of amphiphilic chitosan incorporated with ursolic acid active coating films and its delay of postharvest papaya fruit ripening DOI

Fengyan Liang,

Jinwen Geng,

Ziming Yang

et al.

Food Packaging and Shelf Life, Journal Year: 2025, Volume and Issue: 49, P. 101514 - 101514

Published: May 8, 2025

Language: Английский

Citations

0
Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre‐treatments DOI

Sajeel Ahamad,

Vidya Sagar, Ram Asrey

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(8), P. 5794 - 5805

Published: July 1, 2024

Summary The global demand for dehydrated onion is on the rise, driven by increasing consumer preference ready‐to‐eat convenience foods. This study focused enhancing quality and functional properties of slices (cv. Pusa Shobha) through different pre‐treatment drying conditions. Fresh were subjected to using NaCl (3%, 5% 7%) KMS (0.3%, 0.5% 0.7%) solutions 10 min, followed tray at 50 °C, 60 °C 70 temperatures varying durations 14, 12 h, respectively. Based physicochemical properties, pretreated with + h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g −1 DW), flavonoids (28.94 QE ascorbic acid (12.45 quercetin (172.88 μg DW) antioxidant activity (24.59 μmol TE DW). Additionally, it maintained superior sensory acceptability pungency (7.15 dehydration ratio (9.25%), rehydration (5.20%), lower non‐enzymatic browning (0.36) moisture content (5.75%). Hence, optimised treatment ‘Pusa Shobha’ KMS, yields compounds, acceptability, enhanced properties. findings his research offer valuable technology food industry, providing a practical efficient method produce high‐quality slices.

Language: Английский

Citations

1