Foods,
Год журнала:
2025,
Номер
14(7), С. 1191 - 1191
Опубликована: Март 28, 2025
Leaf-vegetable
sweet
potatoes
incurred
significant
losses
during
storage,
which
resulted
in
a
shortened
shelf
life
and
reduced
commercial
value.
This
study
investigated
the
effects
of
tea
polyphenols
(TPs)
fumigation
microporous
packaging
(MP)
10
days
at
°C
90–95%
RH.
The
results
indicated
that
preservation
followed
order
TP
+
MP
>
CK,
with
treatment
effectively
controlling
degradation
rate
chlorophyll
delaying
leaf
yellowing.
In
addition,
increased
activity
antioxidant
enzymes,
especially
catalase
(CAT)
ascorbate
peroxidase
(APX),
also
enhanced
non-enzymatic
systems
(flavonoids,
total
phenolics,
ascorbic
acid).
Pearson’s
correlation
analysis
showed
positive
between
decline
postharvest
quality
leaf-vegetable
increase
reactive
oxygen
species
(ROS)
levels.
provided
robust
theoretical
technical
foundation
for
development
effective
strategies
potatoes.
Journal of Food Science,
Год журнала:
2025,
Номер
90(4)
Опубликована: Апрель 1, 2025
ABSTRACT
The
aim
of
this
study
was
to
extract
watermelon
rind
(WR)
pectin
(WRP)
and
polyphenols
(WRE)
evaluate
the
effect
pectin/sodium
alginate
composite
films
(WRPSA)
with
or
without
WRE
on
strawberry
preservation.
WRP
extracted
using
citric
acid,
whereas
obtained
through
ethyl
acetate
extraction.
characterized
for
composition
structural
properties,
multi‐angle
laser
light
scattering
(MALLS),
Fourier
Transform
Infrared
Spectroscopy
(FTIR),
differential
scanning
calorimetry
(DSC),
x‐ray
diffraction
(XRD),
ζ‐potential
analysis,
rheological
measurements.
pectin/SA
film
containing
(WRPESA)
were
prepared.
Both
analyzed
physical
properties
structurally
characterized.
Strawberries
wrapped
either
WRPSA,
WRPESA,
no
treatment
(exposed)
stored
under
lightproof
conditions
at
4°C
12
days.
results
showed
that
a
low‐ester
(degree
methylation
[DM]
=
38.7%)
molecular
weight
683
kDa.
had
typical
polysaccharide
characteristic
peaks
good
thermal
stability
could
be
used
as
film‐forming
substrate.
WRPESA
better
mechanical
strength
antioxidant
capacity
than
indicating
synergistic
effects
improvement
films.
Additionally,
effectively
reduced
softening,
color
deterioration,
loss,
in
addition
delay
dynamic
changes
sugar
content
pH
accumulation
malondialdehyde
(MDA).
also
helped
maintain
total
phenolic
strawberries.
These
findings
suggest
byproducts
valorized
sustainable
food
packaging,
reducing
both
agricultural
waste
reliance
synthetic
materials.
Practical
Application
:
This
article
confirmed
feasibility
sequential
extraction
process
polyphenols,
which
can
later
applied
industrial
production
lines
increase
utilization
rate
rind.
practical
application
value
research
lies
development
biodegradable
packaging
By
extracting
from
rind,
resulting
extend
shelf
life
strawberries
reduce
waste.
Furthermore,
promotes
waste,
enhances
nutritional
food,
provides
new
opportunities
local
economic
development.
it
offers
scientific
basis
advancing
technology
preservation
innovations,
is
significant
environmental
protection
healthy
consumption.
Applied Sciences,
Год журнала:
2024,
Номер
14(18), С. 8393 - 8393
Опубликована: Сен. 18, 2024
Not-from-concentrate
(NFC)
juice
effectively
retains
the
original
characteristics
of
fruit.
Despite
various
health
benefits
Goji
berries,
reports
on
processing
technology
and
quality
changes
NFC
goji
are
lacking.
We
optimised
juice.
Employing
fuzzy
mathematics
evaluation
combined
with
response
surface
methodology
based
single-factor
experiments,
physicochemical,
nutritional,
microbiological
indicators
were
determined.
Gas
chromatography-ion
mobility
spectroscopy
was
used
to
analyse
in
volatile
compounds
before
after
processing.
The
optimal
parameters
were:
times
for
homogenisation,
ultrasonication,
sterilisation
2
min,
3
85
s,
respectively,
temperature
102
°C.
resulting
product
had
a
sensory
score
85.5
rich,
pleasant
taste.
ratio
total
soluble
solids
titratable
acidity
turbidity
12.8
1420
NTU,
respectively.
Post-processing,
contents
β-carotene,
polysaccharides,
betaine
increased
by
57.3%,
26.7%,
31.5%,
Microbiological
met
Chinese
national
limits
food
pollutants
microorganisms.
relative
content
substances
decreased
19.86%
This
study
provides
theoretical
reference
intensive
development
high-value
berries.
