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A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Agricultural Product Quality and Safety".

Deadline for manuscript submissions: 5 August 2024 | Viewed by 8219

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Dr. Jianle Chen

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Guest Editor

Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
Interests: fruit and vegetables; clean processing; phytochemicals; polysaccharides

Dr. Huan Cheng

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Guest Editor

Department of Food Science and Nutrition, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
Interests: modem molecular sensing technology; flavor material analysis
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Special Issue Information

Dear Colleagues,

Fruit and vegetables are widely considered to be healthy food, and their consumption in large quantities every day is encouraged by experts. As a result of the accelerated pace of life today, processed products and nutritional supplements from fruit and vegetable are becoming more and more popular. Processing, however, is plagued by two main problems: food quality decrease and processing waste pollution with no value-added utilization. Food quality decrease is generally related to processing factors, food raw material properties, storage conditions, etc. Fruit and vegetable processing pollution is due to the various food waste, such as peel, residue, seed, leaf, processing water, etc., which can be developed as nutritional or useful byproducts to meet zero-waste and green process goals. Many studies have focused on these areas, producing useful information, but many aspects remain unsolved due to the vast variety of fruits and vegetables and the different processes for each.

This Special Issue focuses on the quality promotion of fruit and vegetables after processing and the utilization of byproducts to create a clean process. The issue welcomes a broad range of studies related to fruit and vegetable characterization, processing, storage, quality, waste analysis, byproduct utilization, etc. Original research articles and reviews are accepted.

Dr. Jianle Chen
Dr. Huan Cheng
Guest Editors

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agriculture is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

fruit and vegetables
process
storage
quality
waste
byproduct
function

Published Papers (5 papers)

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Research

18 pages, 2457 KiB

Open AccessArticle

The Flavor Characterization of ‘Huyou’ (Citrus changshanensis) Essential Oils Extracted by Conventional and Novel Methods

by Huan Cheng, Feifei Liu, Yanru Zhang, Zhiyue Ye, Jin Chen, Shiguo Chen and Xingqian Ye

Agriculture 2024, 14(1), 131; https://doi.org/10.3390/agriculture14010131 - 16 Jan 2024

Viewed by 881

Abstract

The aroma of citrus is among the most appealing natural flavors. ‘Huyou’ (HY) is a hybrid citrus with a unique flavor compared to grapefruit (GF), but few studies have analyzed its characteristic flavor comprehensively. In this study, we extract six essential oils (EOs) from HY and GF peels by cold pressing (CP) and microwave-assisted hydrodistillation (MADH) and spinning cone column (SCC). Further, the flavor of six EOs was investigated by using flavoromics analysis, including e-nose, GC-MS and GC-O combined with chemometric approaches. The results showed that CP EOs exhibited a stronger citrus characteristic flavor, while MADH and SCC EOs contained more diverse volatiles. A total of 23 key odorants were identified in the GC-O-MS analysis, 12 of which were specific to HY. The flavor wheel and partial least squares regression (PLSR) revealed that floral, sweet and fruity odors were positively correlated with linalool, α-terpineol and geraniol, while fatty, green and woody odors with germacrene D, germacrene B and nootkatone. Additionally, based on orthogonal partial least squares discriminant analysis (OPLS-DA), six aroma-active compounds were screened as aroma markers to distinguish HY from GF; i.e., γ-terpinene, D-limonene, germacrene D, nootkatone, germacrene B and terpinolene. The extraction methods and citrus varieties both impact the flavor characterization of citrus EOs, and our study provides guidance on the extraction and application for citrus EOs. Full article

(This article belongs to the Special Issue Advances in High Quality or Value-Added Processing of Fruit and Vegetable)

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13 pages, 7387 KiB

Open AccessArticle

Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce

by Jia Li, Kan Jiang, Huaxia Yang, Xiong Zhang, Haizhi Huang, Xingqian Ye and Zijian Zhi

Agriculture 2023, 13(11), 2100; https://doi.org/10.3390/agriculture13112100 - 06 Nov 2023

Viewed by 839

Abstract

Biogenic amines are a group of metabolites generated in the process of soy sauce brewing, which can result in severe negative impacts on human health at high concentrations. In this study, we innovatively proposed natural extracts (0.1 wt%), of proanthocyanidins, from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves to alternate commercial additives (0.1 wt%), i.e., sodium benzoate and potassium sorbate, for lowering the harmful biogenic amine formation during the fermentation of soy sauce. HPLC results showed that natural extracts from Chinese bayberry leaves could effectively decrease the content of cadaverine, putrescine, histamine, tyramine, phenylethylamine, and agmatine (p < 0.05). In contrast to the inhibitory influence exhibited by commercial sodium benzoate and potassium sorbate, extracts from bayberry leaves can maintain spermidine, spermine, and tryptamine at certain concentrations. Furthermore, both sodium benzoate and potassium sorbate significantly reduced the production of ammonium salt and characteristic components (p < 0.05), like soluble saltless solids, total nitrogen, and amino acid nitrogen, during the 40-day fermentation of soy sauce, whereas proanthocyanidins extracted from Chinese bayberry leaves slightly inhibited the content of ammonium salt. Thus, we can conclude that, while inhibiting the biogenic amine and ammonium salt production, extracts from Chinese bayberry leaves facilitate or maintain the production of characteristic indicators compared to commercial sodium benzoate and potassium sorbate. Taken together, natural extracts from Chinese bayberry leaves can be considered a natural additive to significantly improve the quality of traditional brewing soy sauce. Full article

(This article belongs to the Special Issue Advances in High Quality or Value-Added Processing of Fruit and Vegetable)

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14 pages, 2702 KiB

Open AccessArticle

Carboxymethyl Cellulose from Banana Rachis: A Potential Edible Coating to Extend the Shelf Life of Strawberry Fruit

by Ahmed H. Abdullah, Mostafa A. A. Awad-Allah, Naglaa A. A. Abd-Elkarim, Zienab F. R. Ahmed and Eman M. A. Taha

Agriculture 2023, 13(5), 1058; https://doi.org/10.3390/agriculture13051058 - 15 May 2023

Cited by 3 | Viewed by 2261

Abstract

Cellulose derivatives, as edible coating for fruits and vegetables, have been broadly applied due to their availability, stability, solubility, safety, and low price. Therefore, this study was conducted to (1) extract cellulose from the banana plant rachis, (2) convert it into carboxymethyl (CMC), and (3) use the produced CMC as an edible coating to retard senescence and prolong the storage life of strawberry fruit. Preparation of CMC was accomplished by an etherification process, utilizing sodium hydroxide and monochloroacetic acid (MCA), with ethanol as a supporting medium. Characterization of CMC was done by analyzing the spectra of FTIR, degree of substitution (DS), ash content, CMC yield, water and oil holding capacity, in addition to physical characteristics. A storage study with CMC as an edible coating was conducted to investigate its impact on the shelf life of stored strawberry fruits. High purity food-grade CMC was successfully produced. CMC showed a yield of 156.25% with a DS of 0.78, a water holding capacity of 11.24 g/g, and an oil holding capacity of 1.60 g/g. The resulted CMC was well suited for edible coating preparation and was used effectively to prolong the shelf life of stored strawberry fruits at 22 °C to 6 days and to 16 days for that stored at 4 °C. Weight loss, total soluble solids (TSS), decay percentage, pH, anthocyanin content, ascorbic acid content, firmness, and sensory characteristics of CMC coated strawberry fruit stored at 4 °C were better than those stored at 22 °C. Thus, CMC edible coating prepared from banana rachis could be recommended as a potential postharvest treatment to delay postharvest senescence and maintain the quality of ambient and cold stored fruits. Full article

(This article belongs to the Special Issue Advances in High Quality or Value-Added Processing of Fruit and Vegetable)

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12 pages, 965 KiB

Open AccessArticle

Efficiency of Magnetically Treated Water on Decontamination of Chlorpyrifos^® Residual: A Practically Water Insoluble Organophosphate in Brassica chinensis Linn.

by Chadapust J. Sudsiri, Natawat Jumpa and Raymond J. Ritchie

Agriculture 2023, 13(3), 714; https://doi.org/10.3390/agriculture13030714 - 19 Mar 2023

Viewed by 1741

Abstract

Chlorpyrifos^® (Thaion Agro Chemical CO., Ltd. Yannawa, Bangkok 10120, Thailand) (an almost water insoluble organophosphate insecticide) has been extensively used, resulting in the presence as a surface contaminant in foodstuffs, surface streams and soils. It is thus critically essential to develop methods to degrade or remove and eliminate this pollutant from environments. Chlorpyrifos^® has very limited solubility and so it is primarily a contaminant of the surfaces of foodstuffs. We present the effect of magnetically treated water (MTW) to remove Chlorpyrifos^® contaminating in Brassica chinensis Linn., a commonly eaten vegetable in Thailand and globally. Samples were washed with magnetically treated water (MTW) prior to detection of Chlorpyrifos^® with GC-MS (Gas Chromatograph-Mass Spectroscopy). Chlorpyrifos^® was removed by a factor of 413 times (−99.7%) by MTW compared to the un-washed sample, whereas the removal factor for tap water washing was only 9.6 (−89%). The MTW washed material easily passed safety criteria (Maximum Residue Load—MRL), but the tap water washed vegetables did not do so reliably. Although Chlorpyrifos^® may be banned in many countries, the binding properties of replacement organophosphates are likely to be similar, and so our results should generalize to pesticides in the organophosphate chemical class that are not readily water soluble. Full article

(This article belongs to the Special Issue Advances in High Quality or Value-Added Processing of Fruit and Vegetable)

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11 pages, 3349 KiB

Open AccessArticle

Evaluating Physicochemical and Sensory Properties of Functional Yogurt Supplemented with Glycyrrhiza Polysaccharide as Potential Replacement for Gelatin

by Dongqi Guo, Xiuxiu Yin, Huan Cheng, Xingqian Ye and Jianle Chen

Agriculture 2022, 12(9), 1289; https://doi.org/10.3390/agriculture12091289 - 23 Aug 2022

Cited by 1 | Viewed by 1799

Abstract

Glycyrrhiza is a well-known plant resource used for the production of extractum-glycyrrhizae; however, large amounts of Glycyrrhiza residues containing polysaccharides are produced, and these have not been well utilized until now. The aim of this study was to evaluate the Glycyrrhiza polysaccharides obtained from Glycyrrhiza residues as a potential gelatin replacer in yogurt. The incorporation of Glycyrrhiza polysaccharide (GP) at different concentrations accelerated the growth of lactic acid bacteria. Similar to the effect of adding gelatin (GE), GP could suitably improve the water-holding capacity (WHC) and texture of the yogurt. Moreover, the yogurt prepared with GP showed a higher viscosity and shorter transverse relaxation time of mobile water (T₂₃) value than the control group (CG). Moreover, the microstructure analysis indicated that the casein network of yogurt with GP was more compact and cohesive than those of others. Yogurt prepared with 0.1% GPs exhibited the best sensory acceptance. The results indicated that small amounts of GPs can effectively replace gelatin as a thickener in yogurt with good quality. Full article

(This article belongs to the Special Issue Advances in High Quality or Value-Added Processing of Fruit and Vegetable)

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