Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 99, P. 106565 - 106565

Published: Aug. 23, 2023

The target of this study was to examine the influence ultrasound pretreatment and edible coatings (xanthan, guar, wild sage seed gums) on total phenols content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), rehydration rate sweet cherries (SC). For coating SC, a 0.2% gum solution seed) prepared SC were dipped into aqueous solution. Also, process (40 kHz 150 W) performed in an ultrasonic bath for 3 minutes. gums increased properties, drying time decreased Deff values. highest value DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (61.04 ± 2.09%) observed coated by guar gum. mean times uncoated, xanthan gum-coated, gum-coated 130, 160, 175, 140 minutes, respectively. In study, as determined second Fick law varied from 1.39×10-9 m2/s 2.46×10-9 m2/s. Midilli model gave best results describing single-layer SC. ratio 141.81, 167.26, 176.21, 156.87 %, Considering activity, ratio, will be more promising before other processes.

Language: Английский

---

Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(12), P. 7870 - 7876

Published: Sept. 21, 2023

The target of this work was to investigate the influence microwave pretreatments (at five levels 0, 30, 60, 90, and 120 s) on total phenolics content, antioxidant potential, mass transfer rate, effective moisture diffusivity (

Language: Английский

---

Xanthan gum-based edible coating effectively preserve postharvest quality of ‘Gola’ guava fruits by regulating physiological and biochemical processes

BMC Plant Biology, Journal Year: 2024, Volume and Issue: 24(1)

Published: May 23, 2024

Abstract Background Guava is a fruit prone to rapid spoilage following harvest, attributed continuous and swift physicochemical transformations, leading substantial postharvest losses. This study explored the efficacy of xanthan gum (XG) coatings applied at various concentrations (0.25, 0.5, 0.75%) on guava fruits (Gola cultivar) over 15-day storage period. Results The results indicated that XG coatings, particularly 0.75%, substantially mitigated moisture loss decay, presenting an optimal concentration. coated exhibited modified total soluble solids, increased titratable acidity, enhanced sugar-acid ratio, collectively enhancing overall quality. Furthermore, demonstrated remarkable ability preserve bioactive compounds, such as phenolics, flavonoids, antioxidants, while minimizing levels oxidative stress markers, electrolyte leakage, malondialdehyde, H 2 O . also influenced cell wall components, maintaining hemicellulose, cellulose, protopectin reducing water-soluble pectin. Quantitative analysis ROS-scavenging enzymes, including superoxide dismutase, peroxidase, catalase, ascorbate revealed significant increases in their activities XG-coated compared those control fruits. Specifically, day 15, 0.75% coating highest SOD CAT reduction APX activity. Moreover, fruit-softening pectin methylesterase, polygalacturonase, cellulase. Conclusions concludes play crucial role preserving quality by regulating physiological biochemical processes. These findings offer valuable insights into potential application natural extend shelf life maintain during storage.

Language: Английский

---

The effect of combined thermal and sonication treatment on shelf life extension and quality retention of banana

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100729 - 100729

Published: Jan. 1, 2025

Language: Английский

---

Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 99, P. 106591 - 106591

Published: Sept. 6, 2023

This study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, brewing time on total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, sensory attributes quince tea infusion (QTI). The AA TPC in QTI dried IR dryer were higher than convective dryer. prepared by dryers increased when ultrasound treatment increased. In terms viscosity Brix, there was no differences between QTIs average density samples 1.79 ± 0.28 mPa.s 3.18 0.07°Brix, respectively. has a reddish-brown hue (higher a* value), but with yellow b* value). scores those convection-dried samples. general, use an for grated quince, 8 min, 30 min is promising condition production AA, appropriate sensorial acceptance.

Language: Английский

---

Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 100, P. 106633 - 106633

Published: Oct. 7, 2023

Application of pretreatment methods such as ultrasound and edible coatings is used to reduce processing time and/or preserve food product quality in drying technology. The aim this research was measure the impacts gum-based (guar, sodium alginate, basil seed gums) combination with sonication before on total phenolic content (TPC), antioxidant capacity (AC), effective water diffusivity (Deff), color difference (ΔE), surface shrinkage (SS), rehydration ratio (RR) sour cherries. Ultrasonic (40 kHz, 150 W, at 25 °C, for 12 min) increased TPC, AC, Deff, RR, decreased time, ΔE, SS values Edible coating sonicated TPC untreated, uncoated-sonicated, guar gum-coated, alginate-coated, gum-coated cherries were 2965.9, 3398.1, 3480.8, 3511.0, 3898.3 µg gallic acid equivalent/g dry, respectively. highest value AC (71.2±3.7 %) observed coated by gum. experimental data curves fitted several widely models, Midilli model using constants that best represent rate significantly reduced changes dried cherries, lowest ΔE samples (p < 0.05).

Language: Английский

---

Xanthan gum coating delays ripening and softening of jujube fruit by reducing oxidative stress and suppressing cell wall polysaccharides disassembly

Postharvest Biology and Technology, Journal Year: 2023, Volume and Issue: 209, P. 112689 - 112689

Published: Dec. 1, 2023

Language: Английский

---

Optimization of guar gum-based anti-browning coating for prolonging the shelf life of cut potatoes

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 269, P. 132051 - 132051

Published: May 22, 2024

Language: Английский

---

Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink

Saudi Journal of Biological Sciences, Journal Year: 2023, Volume and Issue: 30(12), P. 103844 - 103844

Published: Nov. 7, 2023

The white sapote tree is cultivated in Egypt on a limited scale owing to its dietary fruits. For medical and functional characteristics, different levels of dried fruit (DWSF) were utilized the manufacturing probiotic goat yoghurt drinks as milk fat replacer, well cultures Lactobacillus acidophilus La-5 Bifidobacterium bifidum Bb-11. implications DWSF rheological properties (apparent viscosity, flow behavior index, plastic consistency coefficient, yield stress), gross composition, color, sensory, bioactive, microbiological studied throughout 15 days storage at 4 °C. addition enhanced bioactive compounds, water-holding capacity, sensory properties, parameters, bacterial growth. Furthermore, mold, yeast, coliform not found any samples until time was over. total number viable cells treatments kept level (>106 CFU/mL) for days. aggregate results showed that it possible generate high-quality bio-yoghurt from with delightful flavor, appearance, body & texture, color by substituting up 75% fruit. successful creation milk, enriched DWSF, only presents pleasing texture but also signifies health-conscious innovation. This research paves way further investigations into integration novel fruit-based ingredients dairy products, offering new dimensions foods field.

Language: Английский

---

Detecting Dehydration Based on Urine Color Using Fuzzy Logic Image Processing and Regulating Water Intake with an Automatic Water Pump According to Dehydration Level Using an IoT-Based

International Journal of Health and Information System, Journal Year: 2024, Volume and Issue: 1(3), P. 152 - 164

Published: Jan. 16, 2024

Dehydration is a condition where the body lacks fluids it needs to carry out its functions optimally. can cause various health problems, including decreased mental and physical performance, even death if not treated immediately. Therefore, important be able detect treat dehydration early. One way through urine color analysis. Urine that darker than normal sign of dehydration. The classification level according as follows: 1-2: Hydrated, 3-4: Mildly dehydrated, 5-6: Dehydrated, 7-8: Very dehydrated. This research aims develop an IoT-based detection system in person based on regulate water intake automatically using pump. novelty this method integrating drinking with real-time IoT Fuzzy Logic method. results are used by Jember State Polytechnic TeFa Nutrition Care Center (NCC) serving patients. methodology image processing process data determine person's After carrying research, following conclusions were obtained: Based literature study 8 levels hydration status NSW Health obtained, then from was obtained measure

Language: Английский

---