RESUMO
Probiotics serve a very important role in human health. However, probiotics have poor stability during processing, storage, and gastrointestinal digestion. The gellan gum (GG) is less susceptible to enzymatic degradation and resistant to thermal and acidic environments. This study investigated the effect of casein (CS)-GG emulsions to encapsulate Lactiplantibacillus plantarum CICC 6002 (L. plantarum CICC 6002) on its storage stability, thermal stability, and gastrointestinal digestion. L. plantarum CICC 6002 was suspended in palm oil and emulsions were prepared using CS or CS-GG complexes. We found the CS-GG emulsions improved the viability of L. plantarum CICC 6002 after storage, pasteurization, and digestion compared to the CS emulsions. In addition, we investigated the influence of the gellan gum concentration on emulsion stability, and the optimal stability was observed in the emulsion prepared by CS-0.8% GG complex. This study provided a new strategy for the protection of probiotics based on CS-GG delivery system.
Assuntos
Caseínas , Emulsões , Lactobacillus plantarum , Polissacarídeos Bacterianos , Probióticos , Emulsões/química , Probióticos/química , Polissacarídeos Bacterianos/química , Caseínas/química , Humanos , Lactobacillus plantarum/química , Lactobacillus plantarum/metabolismo , Pasteurização , Trato Gastrointestinal/microbiologia , Trato Gastrointestinal/metabolismo , Viabilidade Microbiana/efeitos dos fármacos , Composição de Medicamentos , Digestão , Armazenamento de AlimentosRESUMO
The effects of preharvest methyl jasmonate (MeJA) spray application on the physicochemical quality, metabolism of phenolics, and cell wall components in raspberries were investigated during a 10-day cold storage period. MeJA spray reduced firmness loss, decay incidence, and weight loss, while maintained higher levels of soluble solids content, ascorbic acid, anthocyanins and flavonoids in raspberries. Furthermore, MeJA application resulted in increased total pectin and protopectin levels, as well as lowered water-soluble pectin, and activities of pectin methyl esterase, polygalacturonase and cellulase enzymes. Additionally, MeJA treatment upregulated the phenylpropanoid pathway, leading to higher endogenous phenolics and activities of phenylalanine-ammonia lyase and shikimate dehydrogenase. In conclusion, preharvest MeJA spray application could be adopted to enhance the storage potential of cold-stored raspberries for 10 days by maintaining higher firmness, assuring better physicochemical quality, and increasing phenolic metabolism, while reducing cell wall hydrolysis.
Assuntos
Acetatos , Antioxidantes , Parede Celular , Ciclopentanos , Armazenamento de Alimentos , Frutas , Oxilipinas , Fenóis , Rubus , Oxilipinas/farmacologia , Oxilipinas/metabolismo , Parede Celular/metabolismo , Parede Celular/efeitos dos fármacos , Parede Celular/química , Ciclopentanos/farmacologia , Ciclopentanos/metabolismo , Fenóis/metabolismo , Antioxidantes/metabolismo , Acetatos/farmacologia , Acetatos/metabolismo , Frutas/metabolismo , Frutas/química , Frutas/efeitos dos fármacos , Rubus/metabolismo , Rubus/química , Conservação de Alimentos/métodos , Temperatura Baixa , Proteínas de Plantas/metabolismoRESUMO
The impact of premade beef patty (BBP) with red onion skin powder (OSP) at 0, 1, 2, and 3% levels on color, lipid, and protein oxidative stability, and infection degree of microorganisms during cold storage was investigated. The objective was to determine the effect of color by L*, a*, b*, and the content of MetMb. The inhibitory effect of OSP on the oxidation of lipid and protein was studied based on TBARS and the carbonyl content of protein in samples at different storage times. TVB-N content was used to characterize the degree of infection of microorganisms and their effect on meat quality. The results showed that the addition of OSP reduced the pH, L *, a*, and b * values of BBP, and improved the hardness, springiness, gumminess, and cohesiveness of BBP, but had no significant effect on the chewiness of BBP (p > 0.05). After 12 days of storage, the carbonyl group and TBARS content in the BBP supplemented with 3%OSP was significantly lower than that in the control group (p < 0.05). Furthermore, the addition of OSP significantly inhibited the TVB-N increase during beef patty storage. These results indicated that OSP has a good research prospect as a natural antioxidant or preservative.
Assuntos
Cor , Armazenamento de Alimentos , Cebolas , Oxirredução , Cebolas/química , Animais , Bovinos , Armazenamento de Alimentos/métodos , Pós , Lipídeos/química , Carne Vermelha/análise , Substâncias Reativas com Ácido Tiobarbitúrico/metabolismo , Substâncias Reativas com Ácido Tiobarbitúrico/análise , Temperatura Baixa , Conservação de Alimentos/métodosRESUMO
Postharvest blueberry fruit is prone to softening. Protein phosphorylation is an important post-translational modification that was involved in fruit softening. However, little is known about protein phosphorylation in postharvest blueberry fruit softening. The firmness, the apparent morphology, and cell structures of blueberry fruit were changed. As the decay rate of postharvest blueberry fruit increased, the soluble solid and titrable acid contents decreased significantly. Phosphoproteomic sequencing results showed that there were 4100 phosphorylated peptides, 5635 phosphorylated sites, and 1437 phosphorylated proteins and showed significant differences on 0 and 8 d. The GO database and KEGG pathway results indicated that these phosphorylated proteins were mainly involved in "biological process", "molecular function", "plant hormone signal transduction", and "metabolic pathways". Besides, a number of phosphorylated proteins were found in cell wall metabolism, plant hormone signaling, primary metabolism, energy metabolism, membrane and transport, ubiquitination-based proteins, and other metabolisms.
Assuntos
Mirtilos Azuis (Planta) , Frutas , Fosfoproteínas , Proteínas de Plantas , Proteômica , Frutas/metabolismo , Frutas/química , Frutas/genética , Mirtilos Azuis (Planta)/metabolismo , Mirtilos Azuis (Planta)/química , Mirtilos Azuis (Planta)/genética , Proteínas de Plantas/metabolismo , Proteínas de Plantas/genética , Fosforilação , Fosfoproteínas/metabolismo , Fosfoproteínas/genética , Armazenamento de AlimentosRESUMO
Lemon fruit (Citrus limon (L.) Burm.) is highly appreciated by consumers due to its antioxidant properties and health benefits. However, its shelf life can be limited by various factors, reducing the economy, and thereafter, new strategies to maintain the quality of lemons are necessary. Melatonin is a derivative of tryptamine, which is ubiquitously found in plants and has a wide range of functions regulating numerous physiological processes in plants. During two consecutive harvests, we evaluated the effect of preharvest treatments with melatonin on crop yield and on quality and functional properties of fruit of lemon cv. Verna at harvest and weekly after storage up to 28 days at 2 and 10 °C plus 2 days at 20 °C. Melatonin was applied as foliar spray treatments at dosages of 0.1, 0.3, and 0.5 mM and at three different stages of fruit development. The results showed that melatonin treatment had a positive impact on crop yield as well as in fruit quality parameters, such as firmness, content of bioactive compounds, and antioxidant activity, especially for a 0.5 mM dose. Taking all these effects into account, the application of melatonin along the growth cycle of fruit development could be considered a non-contaminant and eco-friendly tool for improving crop yield and quality of 'Verna' lemons at harvest and during postharvest storage.
Assuntos
Antioxidantes , Citrus , Armazenamento de Alimentos , Frutas , Melatonina , Melatonina/farmacologia , Citrus/crescimento & desenvolvimento , Citrus/efeitos dos fármacos , Antioxidantes/farmacologia , Frutas/efeitos dos fármacos , Frutas/crescimento & desenvolvimento , Frutas/química , Armazenamento de Alimentos/métodosRESUMO
BACKGROUND: The Mexican lime (Citrus aurantifolia cv.), widely consumed in Iran and globally, is known for its high perishability. Edible coatings have emerged as a popular method to extend the shelf life of fruits, with xanthan gum-based coatings being particularly favored for their environmental benefits. This study aims to evaluate the effectiveness of an edible coating formulated from xanthan gum, enriched with Spirulina platensis (Sp) and pomegranate seed oil (PSO), in improving the quality and reducing the weight loss of Mexican lime fruit under conditions of 20 ± 2 °C and 50-60% relative humidity. RESULTS: Based on the results, the application of coatings was generally effective in reducing fruit weight loss, with the least weight loss observed in the xanthan gum 0.2%+ Spirulina platensis extract (1%) treatment. Additionally, the levels of total phenols and flavonoids in the treated fruits exceeded those in the control group, with xanthan gum 0.2%+ Spirulina platensis extract (1%) and xanthan gum 0.2% exhibiting the highest concentrations of these compounds. The antioxidant capacity of the fruits was also enhanced by the coatings, surpassing that of the control group, with xanthan gum 0.2%+ Spirulina platensis extract (1%) achieving the highest levels. The treatments significantly suppressed the activity of the polyphenol oxidase (PPO) enzyme, with xanthan gum 0.2% demonstrating the most potent inhibitory effect. Furthermore, the treatments resulted in increased activities of catalase (CAT) and peroxidase (POD) enzymes compared to the control. Except for xanthan gum 0.2%+ pomegranate seed oil (0.05%), all treatments maintained the fruit's greenness (a*) more effectively than the control. CONCLUSIONS: Peel browning is a major factor contributing to the decline in quality and shelf life of lime fruit. The application of 0.1% and 0.2% xanthan gum coatings, as well as a combination of 0.2% xanthan gum and Spirulina platensis extract, significantly inhibited PPO activity and enhanced the activity of CAT and POD and phenolic compound in Mexican lime fruits stored at of 20 ± 2 °C for 24 days. Consequently, these treatments comprehensively preserved lime fruit quality by significantly reducing browning, maintaining green color, and preserving internal quality parameters such as TA, thereby enhancing both visual appeal and overall fruit quality.
Assuntos
Óleos de Plantas , Polissacarídeos Bacterianos , Punica granatum , Sementes , Spirulina , Spirulina/química , Óleos de Plantas/farmacologia , Punica granatum/química , Sementes/química , Frutas/química , Citrus aurantiifolia , Conservação de Alimentos/métodos , Armazenamento de Alimentos , AntioxidantesRESUMO
This study used an odor sensing system with a 16-channel electrochemical sensor array to measure beef odors, aiming to distinguish odors under different storage days and processing temperatures for quality monitoring. Six storage days ranged from purchase (D0) to eight days (D8), with three temperature conditions: no heat (RT), boiling (100 °C), and frying (180 °C). Gas chromatography-mass spectrometry (GC-MS) analysis showed that odorants in the beef varied under different conditions. Compounds like acetoin and 1-hexanol changed significantly with the storage days, while pyrazines and furans were more detectable at higher temperatures. The odor sensing system data were visualized using principal component analysis (PCA) and uniform manifold approximation and projection (UMAP). PCA and unsupervised UMAP clustered beef odors by storage days but struggled with the processing temperatures. Supervised UMAP accurately clustered different temperatures and dates. Machine learning analysis using six classifiers, including support vector machine, achieved 57% accuracy for PCA-reduced data, while unsupervised UMAP reached 49.1% accuracy. Supervised UMAP significantly enhanced the classification accuracy, achieving over 99.5% with the dimensionality reduced to three or above. Results suggest that the odor sensing system can sufficiently enhance non-destructive beef quality and safety monitoring. This research advances electronic nose applications and explores data downscaling techniques, providing valuable insights for future studies.
Assuntos
Cromatografia Gasosa-Espectrometria de Massas , Odorantes , Análise de Componente Principal , Temperatura , Odorantes/análise , Bovinos , Animais , Cromatografia Gasosa-Espectrometria de Massas/métodos , Armazenamento de Alimentos/métodos , Nariz Eletrônico , Carne Vermelha/análise , Máquina de Vetores de SuporteRESUMO
Konjac glucomannan (KGM), a water-soluble hydrocolloid, holds considerable potential in the food industry, especially for improving the quality and nutritional properties of frozen products. This study explored the alleviative effect of KGM on the quality characteristics, water status, multi-scale structure, and flavor compounds of steamed bread throughout frozen storage. KGM significantly improved the quality of steamed bread by slowing down the decrease in water content and the increase in water migration while maintaining softness and taste during frozen storage. Notably, KGM also delayed amylopectin retrogradation and starch recrystallization, thus preserving the texture and structure of the steamed bread. At week 3, the microstructure of the steamed bread with 1.0 % KGM remained intact, with the lowest free sulfhydryl content. Additionally, heat map analysis revealed that KGM contributed to flavor retention in steamed bread frozen for 3 weeks. These results indicate that KGM holds promise as an effective cryoprotectant for improving the quality of frozen steamed bread.
Assuntos
Pão , Armazenamento de Alimentos , Congelamento , Mananas , Paladar , Água , Mananas/química , Pão/análise , Armazenamento de Alimentos/métodos , Água/química , Vapor , Humanos , Qualidade dos AlimentosRESUMO
Astaxanthin (AST), the natural pigment in Litopenaeus vannamei, is susceptible to oxidation and isomerization, leading to the fading of the orange-red color in ready-to-eat (RTE) shrimps. This study specifically investigated the changes mechanism in AST content, including geometric and stereoisomers, as well as oxidation degradation, throughout the storage process of RTE shrimps. The results showed that the total amount of AST decreased by 46.76 % after 45 days of storage at 40 °C. The levels of geometric isomers (all-E, 9-Z, 13-Z) and stereoisomers (3S,3'S, 3S,3'R, 3R,3'R) gradually decreased over time. Notably, 9-Z and 3S,3'S isomers, known for their strong antioxidant activity, were reduced by 83.57 % and 61.64 % respectively. Additionally, AST underwent oxidative degradation, forming short-chain compounds (astaxanthinal or astaxanthinone), with the main products being Apo-14'-astaxanthinal and Apo-7-astaxanthinone DHA ester. These findings provide a theoretical foundation for further research on the degradation mechanism of AST, and offer valuable insights into the color protection of RTE shrimps.
Assuntos
Armazenamento de Alimentos , Oxirredução , Penaeidae , Xantofilas , Xantofilas/química , Animais , Penaeidae/química , Isomerismo , Antioxidantes/química , Frutos do Mar/análise , EstereoisomerismoRESUMO
The change in milk fat during storage greatly influences its flavor. This study investigates the effect of fatty acid composition on milk flavor by analyzing volatile compounds in pasteurized whole milk (PWM) and pasteurized skim milk (PSM) during storage at 4 °C. 33 types of volatile compounds were detected and the content of ketones was highest, followed by esters and aldehydes. Based on variable importance in projection and relative odor activity value, 2-hexenal dimer, acetic acid ethyl ester dimer, acetic acid ethyl ester, and butanal were identified as the key differential volatile compounds. These compounds were found in higher concentrations in PWM than in PSM, indicating a close relationship with the changes in the fatty acid composition of milk fat. Among 11 fatty acids detected in PWM, the content of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) decreased by 0.69 % and 49.1 %, respectively, while the content of monounsaturated fatty acids increased by 46.8 % during 15 days storage, which suggests that the oxidation of SFA and PUFA contributed more to the volatile compound formation. Correlation analysis between fatty acid composition and volatile compounds found that fatty acid C18:2 and C16:0 were strongly associated for 2-hexenal, acetic acid ethyl ester, and butanal. These fatty acids were mainly derived from neutral lipids or phospholipids. These findings provide a new perspective for the formation pathway of milk flavor.
Assuntos
Ácidos Graxos , Armazenamento de Alimentos , Leite , Odorantes , Pasteurização , Compostos Orgânicos Voláteis , Animais , Leite/química , Compostos Orgânicos Voláteis/análise , Armazenamento de Alimentos/métodos , Ácidos Graxos/análise , Odorantes/análise , Temperatura Baixa , PaladarRESUMO
The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions. The key odorants were identified through a combination of chemometrics analysis, comparative aromatic extract dilution analysis (cAEDA), detection frequency analysis (DFA), and odor-specific magnitude estimation (OSME). Subsequently, eight odorants, including linalool (892.451 µg/L), (E)-ß-damascenone (5.105 µg/L), phenylacetaldehyde (27.720 µg/L), nonanal (2201.439 µg/L), α-terpineol (7.166 µg/L), geraniol (0.499 µg/L), theaspirane (0.044 µg/L), and 2-hydroxy-5-methylacetophenone (2.973 µg/L), were identified as the key substances contributing to the retort-like odor in sample B. Aroma recombination and omission test further demonstrated that elevated concentrations of nonanal, geraniol, phenylacetaldehyde, and theaspirane might be the primary reasons for the retort odor observed in samples.
Assuntos
Monoterpenos Acíclicos , Odorantes , Chá , Odorantes/análise , Chá/química , Monoterpenos Acíclicos/análise , Armazenamento de Alimentos/métodos , Compostos Orgânicos Voláteis/análise , Cromatografia Gasosa-Espectrometria de Massas , Acetaldeído/análise , Acetaldeído/análogos & derivados , Monoterpenos Cicloexânicos/análise , Terpenos/análise , Cicloexenos/análise , Temperatura Alta , NorisoprenoidesRESUMO
In order to explore the application prospects of static magnetic field (SMF) combined with supercooling in meat preservation, this study proposed a novel method of supercooling assisted by a stationary magnetic field (SMF + supercooling) for the preservation of chilled pork, evaluating its cooling rate and quality changes (e.g., water holding capacity, color, pH, and TVB-N), as well as the evolution trend of the microbiota. The results showed that SMF + supercooling significantly (P < 0.05) improved the cooling rate of pork. Compared to chilling and supercooling, SMF + supercooling significantly delayed the increase of TVB-N and TVC on the 12th day of storage (P < 0.05). SMF + supercooling treatment achieves the maintenance of pork water-holding capacity by inhibiting water migration, reducing drip loss, cooking loss, and centrifugal loss of pork. The 16S rDNA bacteria flora analysis demonstrated that SMF + supercooling treatment reduced the relative abundance of spoilage bacteria such as Acinetobacter, Streptococcus, and Pseudomonas, delaying the deterioration of pork quality caused by microbial growth. The SMF + supercooling treatment can be considered a novel refrigeration preservation method that delays the deterioration of pork quality and extends its shelf life.
Assuntos
Temperatura Baixa , Armazenamento de Alimentos , Campos Magnéticos , Animais , Suínos , Armazenamento de Alimentos/métodos , Conservação de Alimentos/métodos , Microbiologia de Alimentos , Microbiota , Carne de Porco/microbiologia , Carne de Porco/análise , Bactérias/crescimento & desenvolvimento , Bactérias/classificação , Qualidade dos Alimentos , Refrigeração , Concentração de Íons de Hidrogênio , ÁguaRESUMO
Storage is an important process involved in the postharvest treatment of grain-oilseed and is necessary for maintaining high quality and ensuring the long-term supply of these commodities in the food industry. Proper storage practices help prevent spoilage, maintain nutritional value, and preserve marketable quality. It is of great interest for storage to investigate flow, heat and mass transfer processes, and quality change for optimizing the operation parameters and ensuring the quality of grain-oilseed. This review discusses the mathematical models developed and applied to describe the physical field, biological field, and quality change during the storage of grain-oilseed. The advantages, drawbacks, and industrial relevance of the existing mathematical models were also critically evaluated, and an organic system was constructed by correlating them. Finally, the future research trends of the mathematical models toward the development of multifield coupling models based on biological fields to control quality were presented to provide a reference for further directions on the application of numerical simulations in this area. Meanwhile, artificial intelligence (AI) can greatly enhance our understanding of the coupling relationships within grain-oilseed storage. AI's strengths in both qualitative and quantitative analysis, as well as its effectiveness, make it an invaluable tool for this purpose.
Assuntos
Grão Comestível , Armazenamento de Alimentos , Modelos Teóricos , Armazenamento de Alimentos/métodos , Grão Comestível/química , Sementes/química , Inteligência Artificial , Óleos de Plantas/químicaRESUMO
The article aims to identify stage of the food supply chain (FSC) has the greatest food loss and waste (FLW), the factors that influence and economic, social and environmental impacts in Latin America countries. We carried out a scoping review of observational studies, case reports and interventional studies in January 2023. Searches were performed in scientific databases and hand-searching of reference lists. Data on the included studies were summarized with narrative synthesis. In total 16 articles met the inclusion criteria. The greatest FLW occur in the early and middle stages of the FSC, mainly during storage. The main causes were connected to financial, managerial and operational limitations related in harvesting techniques, storage and cooling facilities, infrastructure and marketing systems. Food waste (FW) is also a result of lack of appropriate storage facilities and efficient transport systems, market fluctuations and systems. Only one study presented results on the environmental impact of FW. There is a higher occurrence of food loss, characterized by decrease in the quantity and quality of food in the first three stages of FSC.
Assuntos
Abastecimento de Alimentos , América Latina , Humanos , Meio Ambiente , Armazenamento de Alimentos , Alimentos , Perda e Desperdício de AlimentosRESUMO
Effectively controlling ice recrystallization (IR) during the frozen storage of food remains highly challenging. Inspired by the structural characteristics of antifreeze proteins in nature, silk fibroin (SF) derived from silk fibers has been developed. Through dual validation using the "splat" assay and "sucrose sandwich" assay, the IR inhibition activity of SF at various concentrations was confirmed, revealing that its regular alternating hydrophilic/hydrophobic domains endow SF with the potential to inhibit the axial growth of single ice crystal and significantly reduce the average maximum crystal size by approximately 67%. Additionally, the quality stability of frozen muscle foods treated with SF was comprehensively evaluated. In stark contrast to traditional commercial antifreeze agents (4% sucrose and 4% sorbitol), prepared steaks with the addition of 2% SF maintained rich juiciness and excellent color acceptability over a three-month frozen storage period. Thus, SF holds promise as a potential protective agent for frozen muscle foods, enhancing their quality during storage.
Assuntos
Cristalização , Fibroínas , Conservação de Alimentos , Armazenamento de Alimentos , Congelamento , Gelo , Fibroínas/química , Animais , Conservação de Alimentos/métodos , Bombyx/química , Carne/análise , Suínos , HumanosRESUMO
BACKGROUND: While water availability is important for quality at harvest, it also continues to influence the quality of pomegranates during storage. Reducing the amount of irrigation, in addition to water saving has different effects on bioactive compounds of pomegranate during storage time. This study was conducted to determine the influence of irrigation level on fruit quality changes during storage period of two commercial Iranian pomegranate cultivars ('Shishecap' and 'Malas-Yazdi'). Sustained deficit irrigation (SDI) was applied to plants that received 75% (moderate stress) or 50% (severe stress) of their normal water requirement. A control group received 100% of their water requirement. RESULTS: At harvest time and during storage period, fruit weight loss and some biochemical traits such as fruit total soluble solids (TSS), titratable acidity (TA), pH, total phenolic compounds (TPC), total anthocyanins content (TAC), antioxidant activity and vitamin C were measured in pomegranate fruits. Also, the quantity of the produced product was also measured at the time of harvesting. Results indicated that control fruits exhibited more weight loss than those produced under water deficit during the storage period in both years. According to results, fruit TSS, TAC, and antioxidant activity significantly increased during storage period but fruit TA and vitamin C significantly decreased throughout storage period. Also, reduction in irrigation level resulted in a decline in the yield. CONCLUSIONS: This study revealed a crucial link between irrigation level and the quality of pomegranate fruits, despite a reduction in the yield. This included affecting weight loss and the content of bioactive compounds, both at harvest and during storage.
Assuntos
Irrigação Agrícola , Armazenamento de Alimentos , Frutas , Valor Nutritivo , Punica granatum , Punica granatum/fisiologia , Frutas/crescimento & desenvolvimento , Frutas/química , Irrigação Agrícola/métodos , Armazenamento de Alimentos/métodos , Antioxidantes/metabolismo , Ácido Ascórbico/análise , Ácido Ascórbico/metabolismo , Irã (Geográfico) , Fenóis/metabolismo , Fenóis/análise , Antocianinas/análise , Antocianinas/metabolismo , ÁguaRESUMO
Hyperspectral microscope imaging (HMI) technique was employed to assess the changes in physicochemical parameters and microstructure of 'Golden Delicious' apples flesh during storage. Four regions of interest (ROIs), including whole-cell ROI, intercellular space ROI, cytoplasm ROI, and cell wall ROI were investigated to assess their relationships with physicochemical parameters. Different ROIs presented similar vibrational profiles, but with slight differences in spectral intensity, especially in the range of 800-1000 nm. Spectral angle mapper (SAM) was applied to the HMI of apple tissues at different storage stages to clearly show the structural changes of parenchyma cells, while principal component analysis (PCA) could highlight the distribution of sugars, water and pigments in apple flesh at the cellular scale. Simultaneously with the degradation of acid-soluble pectin (ASP), middle lamella dissolution and increased intercellular space were observed using SEM and TEM. Single feature variables were used to construct linear models based on pearson correlation analysis, with R2 of 0.96 for moisture at 982 nm, 0.85 for water-soluble pectin (WSP) at 420 nm, 0.82 for L* at 946 nm, 0.77 for soluble solids content (SSC) at 484 nm, and 0.66 for firmness at 490 nm. This work demonstrated the great potential of HMI technology as a fast, accurate and efficient solution for assessing the quality of 'Golden Delicious' apples.
Assuntos
Frutas , Imageamento Hiperespectral , Malus , Pectinas , Malus/química , Frutas/química , Imageamento Hiperespectral/métodos , Pectinas/química , Pectinas/análise , Análise de Componente Principal , Microscopia/métodos , Armazenamento de Alimentos/métodos , Microscopia Eletrônica de Varredura , Parede Celular/químicaRESUMO
This study aimed to assess the bacterial microbiota involved in the spoilage of pacu (Piaractus mesopotamics), patinga (female Piaractus mesopotamics x male Piaractus brachypomus), and tambacu (female Colossoma macropomum × male Piaractus mesopotamics) during ice and frozen storage. Changes in the microbiota of three fish species (N = 22) during storage were studied through 16S rRNA amplicon-based sequencing and correlated with volatile organic compounds (VOCs) and metabolites assessed by nuclear magnetic resonance (NMR). Storage conditions (time and temperature) affected the microbiota diversity in all fish samples. Fish microbiota comprised mainly of Pseudomonas sp., Brochothrix sp., Acinetobacter sp., Bacillus sp., Lactiplantibacillus sp., Kocuria sp., and Enterococcus sp. The relative abundance of Kocuria, P. fragi, L. plantarum, Enterococcus, and Acinetobacter was positively correlated with the metabolic pathways of ether lipid metabolism while B. thermosphacta and P. fragi were correlated with metabolic pathways involved in amino acid metabolism. P. fragi was the most prevalent spoilage bacteria in both storage conditions (ice and frozen), followed by B. thermosphacta. Moreover, the relative abundance of identified Bacillus strains in fish samples stored in ice was positively correlated with the production of VOCs (1-hexanol, nonanal, octenol, and 2-ethyl-1-hexanol) associated with off-flavors. 1H NMR analysis confirmed that amino acids, acetic acid, and ATP degradation products increase over (ice) storage, and therefore considered chemical spoilage index of fish fillets.
Assuntos
Bactérias , Peixes , Armazenamento de Alimentos , Congelamento , Microbiota , RNA Ribossômico 16S , Alimentos Marinhos , Compostos Orgânicos Voláteis , Animais , Bactérias/classificação , Bactérias/genética , Bactérias/isolamento & purificação , Bactérias/metabolismo , Compostos Orgânicos Voláteis/análise , Compostos Orgânicos Voláteis/metabolismo , Peixes/microbiologia , Brasil , Alimentos Marinhos/microbiologia , Alimentos Marinhos/análise , RNA Ribossômico 16S/genética , Gelo , Microbiologia de Alimentos , Biodiversidade , FemininoRESUMO
This study was carried out to investigate the effects of melatonin applications on postharvest quality changes of organic and conventionally grown plum fruit. Melatonin was applied in 0, 50, and 100 µmol L- 1 for organic and conventional samples. The fruits were stored at + 2.0 °C and 90% relative humidity for 28 days. During the storage period, the color, weight loss, firmness, Soluble solids concentration (SSC), titratable acidity (TA), pH, total antioxidant content, and total phenolics were evaluated at 7-day intervals. While no effect of melatonin applications on weight loss of organically grown plums was observed, it was determined that weight loss decreased as the dose of melatonin increased in conventionally grown plums. The lowest weight loss during storage was determined in conventionally grown plums treated with 100 µmolL- 1 melatonin. It was observed that the firmness values decreased as the storage period increased in both cultivation methods. The firmness decreased as the dose of melatonin application increased in organically grown plums, while the firmness increased as the dose of melatonin application increased in conventional cultivation. Melatonin application did not positively affect SSC, pH, and color values. However, it was determined that the mean TA values decreased as the dose of melatonin increased in both cultivation methods. When the total phenol content of organic and conventional plums was examined, it was determined that melatonin application decreased the number of phenolic compounds. The highest phenolic content was determined in the control samples. The total amount of antioxidants was 1.71 µmol TE g- 1 on the 28th day in the highest (100 µmol L- 1) melatonin-treated conventionally grown plums.
Assuntos
Armazenamento de Alimentos , Frutas , Melatonina , Prunus domestica , Melatonina/farmacologia , Armazenamento de Alimentos/métodos , Frutas/efeitos dos fármacos , Frutas/crescimento & desenvolvimento , Frutas/química , Prunus domestica/efeitos dos fármacos , Prunus domestica/crescimento & desenvolvimento , Antioxidantes/metabolismo , Fenóis/metabolismo , Agricultura Orgânica/métodosRESUMO
Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.