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6 pages, 214 KiB

Open AccessEditorial

Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II

by Sidonia Martínez and Javier Carballo

Foods 2024, 13(1), 156; https://doi.org/10.3390/foods13010156 - 02 Jan 2024

Cited by 1 | Viewed by 825

Abstract

Food processing has several different purposes [...] Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

Research

Jump to: Editorial, Review

16 pages, 1483 KiB

Open AccessArticle

Postharvest Quality Improvement of Tomato (Solanum lycopersicum L.) Fruit Using a Nanomultilayer Coating Containing Aloe vera

by María L. Flores-López, Jorge M. Vieira, Cristina M. R. Rocha, José M. Lagarón, Miguel A. Cerqueira, Diana Jasso de Rodríguez and António A. Vicente

Foods 2024, 13(1), 83; https://doi.org/10.3390/foods13010083 - 26 Dec 2023

Viewed by 1625

Abstract

The effectiveness of an alginate/chitosan nanomultilayer coating without (NM) and with Aloe vera liquid fraction (NM+Av) was evaluated on the postharvest quality of tomato fruit at 20 °C and 85% relative humidity (RH) to simulate direct consumption. Both nanomultilayer coatings had comparable effects [...] Read more.

The effectiveness of an alginate/chitosan nanomultilayer coating without (NM) and with Aloe vera liquid fraction (NM+Av) was evaluated on the postharvest quality of tomato fruit at 20 °C and 85% relative humidity (RH) to simulate direct consumption. Both nanomultilayer coatings had comparable effects on firmness and pH values. However, the NM+Av coating significantly reduced weight loss (4.5 ± 0.2%) and molds and yeasts (3.5–4.0 log CFU g⁻¹) compared to uncoated fruit (16.2 ± 1.2% and 8.0 ± 0.0 log CFU g⁻¹, respectively). It notably lowered O₂ consumption by 70% and a 52% decrease in CO₂ production, inhibiting ethylene synthesis. Visual evaluation confirmed NM+Av’s efficacy in preserving the postharvest quality of tomato. The preservation of color, indicated by the Minolta color (a*/b*) values, demonstrated NM+Av’s ability to keep the light red stage compared to uncoated fruit. The favorable effects of NM+Av coating on enhancing postharvest quality indicates it as a potential alternative for large-scale tomato fruit preservation. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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31 pages, 2840 KiB

Open AccessArticle

Lavandula pedunculata Polyphenol-Rich Extracts Obtained by Conventional, MAE and UAE Methods: Exploring the Bioactive Potential and Safety for Use a Medicine Plant as Food and Nutraceutical Ingredient

by Ana A. Vilas-Boas, Ricardo Goméz-García, Manuela Machado, Catarina Nunes, Sónia Ribeiro, João Nunes, Ana L. S. Oliveira and Manuela Pintado

Foods 2023, 12(24), 4462; https://doi.org/10.3390/foods12244462 - 13 Dec 2023

Viewed by 1036

Abstract

Nowadays, plant-based bioactive compounds (BCs) are a key focus of research, supporting sustainable food production and favored by consumers for their perceived safety and health advantages over synthetic options. Lavandula pedunculata (LP) is a Portuguese, native species relevant to the bioeconomy that can be [...] Read more.

Nowadays, plant-based bioactive compounds (BCs) are a key focus of research, supporting sustainable food production and favored by consumers for their perceived safety and health advantages over synthetic options. Lavandula pedunculata (LP) is a Portuguese, native species relevant to the bioeconomy that can be useful as a source of natural BCs, mainly phenolic compounds. This study compared LP polyphenol-rich extracts from conventional maceration extraction (CE), microwave and ultrasound-assisted extraction (MAE and UAE). As a result, rosmarinic acid (58.68–48.27 mg/g DE) and salvianolic acid B (43.19–40.09 mg/g DE) were the most representative phenolic compounds in the LP extracts. The three methods exhibited high antioxidant activity, highlighting the ORAC (1306.0 to 1765.5 mg Trolox equivalents (TE)/g DE) results. In addition, the extracts obtained with MAE and CE showed outstanding growth inhibition for B. cereus, S. aureus, E. coli, S. enterica and P. aeruginosa (>50%, at 10 mg/mL). The MAE extract showed the lowest IC₅₀ (0.98 mg DE/mL) for angiotensin-converting enzyme inhibition and the best results for α-glucosidase and tyrosinase inhibition (at 5 mg/mL, the inhibition was 87 and 73%, respectively). The LP polyphenol-rich extracts were also safe on caco-2 intestinal cells, and no mutagenicity was detected. The UAE had lower efficiency in obtaining LP polyphenol-rich extracts. MAE equaled CE’s efficiency, saving time and energy. LP shows potential as a sustainable raw material, allowing diverse extraction methods to safely develop health-promoting food and nutraceutical ingredients. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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15 pages, 1591 KiB

Open AccessArticle

Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process

by Kannapot Kaewsorn, Pisut Maichoon, Pimpen Pornchaloempong, Warawut Krusong, Panmanas Sirisomboon, Munehiro Tanaka and Takayuki Kojima

Foods 2023, 12(16), 3090; https://doi.org/10.3390/foods12163090 - 17 Aug 2023

Cited by 3 | Viewed by 5780

Abstract

The textural qualities of cooked rice may be understood as a dominant property and indicator of eating quality. In this study, we evaluated the precision and sensitivity of a back extrusion (BE) test for the texture of cooked germinated brown rice (GBR) in [...] Read more.

The textural qualities of cooked rice may be understood as a dominant property and indicator of eating quality. In this study, we evaluated the precision and sensitivity of a back extrusion (BE) test for the texture of cooked germinated brown rice (GBR) in a production process. BE testing of the textural properties of cooked GBR rice showed a high precision of measurement in hardness, toughness and stickiness tests which indicated by the repeatability and reproductivity test but the sensitivity indicated by coefficient of variation of the texture properties. The findings of our study of the effects on cooked GBR texture of different soaking and incubation durations in the production of Khao Dawk Mali 105 (KDML 105) GBR, as measured by BE testing, confirmed that our original protocol for evaluation of the precision and sensitivity of this texture measurement method. The coefficients of determination (R²) of hardness, toughness and stickiness tests and the incubation time at after 48 hours of soaking were 0.82, 0.81 and 0.64, respectively. The repeatability and reproducibility of reliable measurements, which have a low standard deviation of the greatest difference between replicates, are considered to indicate high precision. A high coefficient of variation where relatively wide variations in the absolute value of the property can be detected indicates high sensitivity when small resolutions can be detected, and vice versa. The sensitivity of the BE tests for stickiness, toughness and hardness all ranked higher, in that order, than the sensitivity of the method for adhesiveness, which ranked lowest. The coefficients of variation of these texture parameters were 31.26, 20.59, 19.41 and 18.72, respectively. However, the correlation coefficients among the texture properties obtained by BE testing were not related to the precision or sensitivity of the test. By obtaining these results, we verified that our original protocol for the determination of the precision and sensitivity of food texture measurements which was successfully used for GBR texture measurement. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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24 pages, 2098 KiB

Open AccessArticle

Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes

by M. Isabel Cambero, Gonzalo Doroteo García de Fernando, M. Dolores Romero de Ávila, Víctor Remiro, Luis Capelo and José Segura

Foods 2023, 12(12), 2339; https://doi.org/10.3390/foods12122339 - 10 Jun 2023

Cited by 1 | Viewed by 1408

Abstract

The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as [...] Read more.

The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as the main ingredient. Cocido is a two-course meal: a thin-noodle soup and a mix of chickpeas, several vegetables, and meat portions. The textural properties, sensory qualities, and rehydration kinetics of chickpeas of three Spanish varieties were investigated to select the most suitable cooking conditions to obtain freeze-dried chickpeas of easy rehydration whilst maintaining an adequate sensory quality for the preparation of the traditional dish. The sensory quality of various vegetables and meat portions, cooked under different conditions, was evaluated after freeze-drying and rehydration. It was possible to reproduce the sensory quality of the traditional dish after rehydration with water, heating to boiling in a microwave oven for 5 min, and resting for 10 min. Therefore, it is possible to commercialize complex dishes based on pulses and other cooked and freeze-dried ingredients as reconstituted meals with a wide nutrient profile. Nevertheless, additional research is required on the shelf life, together with other economic and marketing issues such as design of a proper packaging, that would allow consumption as a two-course meal. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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11 pages, 597 KiB

Open AccessArticle

Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)

by Bahareh Daei, Sodeif Azadmard-Damirchi, Afshin Javadi and Mohammadali Torbati

Foods 2023, 12(11), 2212; https://doi.org/10.3390/foods12112212 - 31 May 2023

Viewed by 904

Abstract

This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7–16% (w/v) NaCl) and a vinegar solution (5% vinegar, 1% salt, and 0.5% sugar), on some [...] Read more.

This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7–16% (w/v) NaCl) and a vinegar solution (5% vinegar, 1% salt, and 0.5% sugar), on some physicochemical properties of truffles (Terfezia claveryi). Weight loss, phenolic compounds, firmness, ascorbic acid and microbial loads were evaluated during 160 days of storage. It was demonstrated that a 5% vinegar treatment with 63 °C MTP was effective to reduce the weight loss, microbial spoilage and increased firmness and of truffles during storage. However, phenolic compounds and ascorbic acid content were decreased by heating. Both MTPs inhibited the microbial load, but the 63 °C, 3 min MTP was most effective and resulted in an immediate (3.05–3.2 log CFU/g) reduction in the total aerobic bacteria (TAB) and remained at an acceptable level during storage, while the 40 °C, 3 min MTP reduced (1.12–2 log CFU/g) of the TAB. The results of this study suggest that the 63 °C MTP and immersion in 5% vinegar increased the shelf life of the truffles without perceptible losses in quality attributes. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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15 pages, 2182 KiB

Open AccessEditor’s ChoiceArticle

Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues

by Paula Fuentes Choya, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, María Eugenia Tornadijo Rodríguez and José María Fresno Baro

Foods 2023, 12(4), 902; https://doi.org/10.3390/foods12040902 - 20 Feb 2023

Cited by 4 | Viewed by 2758

Abstract

Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned [...] Read more.

Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea’s aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth’s aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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15 pages, 706 KiB

Open AccessEditor’s ChoiceArticle

Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage

by Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez and Javier Raso

Foods 2023, 12(2), 278; https://doi.org/10.3390/foods12020278 - 06 Jan 2023

Cited by 9 | Viewed by 1983

Abstract

New techniques are required to replace the use of sulfur dioxide (SO₂) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow [...] Read more.

New techniques are required to replace the use of sulfur dioxide (SO₂) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow with no detrimental effect on food properties. In the present study, PEF technology was evaluated for purposes of microbial decontamination of red wines after alcoholic and malolactic fermentation, respectively. PEF combined with SO₂ was evaluated in terms of microbial stability and physicochemical parameters over a period of four months. Furthermore, the effect of PEF on the sensory properties of red wine was compared with the sterilizing filtration method. Results showed that up to 4.0 Log₁₀ cycles of S. cerevisiae and O. oeni could be eradicated by PEF and sublethal damages and a synergetic effect with SO₂ were also observed, respectively. After 4 months, wine treated by PEF after alcoholic fermentation was free of viable yeasts; and less than 100 CFU/mL of O. oeni cells were viable in PEF-treated wine added with 20 ppm of SO₂ after malolactic fermentation. No detrimental qualities were found, neither in terms of oenological parameters, nor in the sensory parameters of wines subjected to PEF after storage time. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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12 pages, 256 KiB

Open AccessArticle

Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood

by Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang and Huimin Zhou

Foods 2022, 11(18), 2743; https://doi.org/10.3390/foods11182743 - 07 Sep 2022

Cited by 4 | Viewed by 1690

Abstract

Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine (SPM), spermidine (SPD), and octopamine (OCT)) were used [...] Read more.

Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine (SPM), spermidine (SPD), and octopamine (OCT)) were used as standards. The biogenic amines of five canned seafood species (canned mud carp, canned sardine, canned mantis shrimp, canned scallop, and canned oyster) were investigated every three months for 12 months at different storage temperatures (4, 10, 25, and 30 °C). The biogenic amine contents were determined by the ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography-photodiode array detection (UADSPE-RPLC-PDA). These results showed a detection rate of 100, 60, and 40% for HIS, PHE, PUT, and TYM; CAD, SPM, and SPD; OCT in all the samples, respectively. The contents of histamine and tyramine exceeded the recommended maximum limits (50 and 100 mg kg⁻¹) in the canned mud carp and canned scallop when stored at 30 °C, indicating their potential health risks (p < 0.05). This result also indicates that low temperatures could inhibit the BAs content of canned seafood during storage. Overall, storage temperature and time can be used as the primary means to monitor and control the quality and safety of canned seafood. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

14 pages, 1556 KiB

Open AccessArticle

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

by Xuejiao Xu, Shuhui Ye, Xiaobo Zuo and Sheng Fang

Foods 2022, 11(16), 2508; https://doi.org/10.3390/foods11162508 - 19 Aug 2022

Cited by 9 | Viewed by 2832

Abstract

Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of [...] Read more.

Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch–gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze–thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze–thaw stability. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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13 pages, 2673 KiB

Open AccessArticle

Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna

by Jinfeng Wang, Hanwen Zhang, Jing Xie, Wenhui Yu and Yuyao Sun

Foods 2022, 11(15), 2315; https://doi.org/10.3390/foods11152315 - 03 Aug 2022

Cited by 6 | Viewed by 1774

Abstract

The effects of different freezing temperatures on the water-holding capacity and physicochemical properties of bluefin tuna were studied. The naked body, big belly and middle belly parts of bluefin tuna were stored at −18 °C and −55 °C for 180 days. The tuna [...] Read more.

The effects of different freezing temperatures on the water-holding capacity and physicochemical properties of bluefin tuna were studied. The naked body, big belly and middle belly parts of bluefin tuna were stored at −18 °C and −55 °C for 180 days. The tuna was evaluated by determining the water-holding capacity, color difference, malondialdehyde (MDA), salt-soluble protein content, free amino acid (FAA), endogenous fluorescent proteins and water distribution and migration. The salt-soluble protein content was measured by the Bradford method. The color difference was measured by a CR-400 color difference meter. The water distribution and migration were analyzed by the low-field nuclear magnetic resonance (LF-NMR). The results showed little quality change during short-term frozen storage, but the frozen storage temperature of −55 °C significantly improved the quality of tuna compared with the frozen storage temperature of −18 °C. There were great differences in the salt-soluble protein content, water-holding capacity and water content the different parts of the tuna. The water-holding capacity and the protein content were the highest, and the water distribution of the naked body part was the most uniform of the three different parts. Because of the high fat content in the big belly and the middle belly, the MDA content and the odor of amino acid increased rapidly and the quality seriously decreased during the frozen storage. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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12 pages, 1249 KiB

Open AccessArticle

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

by Dasha Mihaylova, Aneta Popova, Zhivka Goranova and Pavlina Doykina

Foods 2022, 11(11), 1580; https://doi.org/10.3390/foods11111580 - 27 May 2022

Cited by 2 | Viewed by 1880

Abstract

Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of raw vegan bonbons enriched with lyophilized peach powder. [...] Read more.

Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of raw vegan bonbons enriched with lyophilized peach powder. Three types of formulations were prepared in which 10%, 20%, and 30% of lyophilized peach powder were, respectively, added. The newly developed vegan products were characterized in terms of their physical (moisture, ash, color, water activity), microbiological, and nutritional characteristics. Their antioxidant activity, flavonoid, and phenolic content were also evaluated. Considering the content of the bonbons, the reported health claims indicate that they are sources of fiber, with no added sugar, and contain naturally occurring sugars. The color measurements demonstrated similarity in the values. This study showed that there is significant potential in the production of healthy snacks for direct consumption, with beneficial properties. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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15 pages, 2052 KiB

Open AccessArticle

Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

by Lucía Gómez-Limia, Javier Carballo, Miriam Rodríguez-González and Sidonia Martínez

Foods 2022, 11(8), 1115; https://doi.org/10.3390/foods11081115 - 13 Apr 2022

Cited by 7 | Viewed by 1837

Abstract

The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive [...] Read more.

The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the canning process. The sensorial characteristics of canned eels packed in the different oils were also evaluated. Colour scores (CieLab values) were higher in canned eels packed in sunflower and spicy olive oil than in canned eels packed in olive oil. The changes in colour parameters depended on the type of oil, the stage of the process and the storage time. Colour changes in canned eels packed in olive oil were highest during the sterilization process. Spicy olive oil was the filling medium in which the colour change was greatest, probably due to the migration of some of the spice components into the oil. Organoleptic properties were directly related to the type of oil used as the filling medium. The canned eels packed in sunflower oil were those awarded the highest scores in consumer tests, although the preferences varied depending on the age and gender of the consumers. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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Review

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16 pages, 1566 KiB

Open AccessReview

Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments

by Mahshad Maghoumi, Maria Luisa Amodio, Danial Fatchurrahman, Luis Cisneros-Zevallos and Giancarlo Colelli

Foods 2022, 11(21), 3365; https://doi.org/10.3390/foods11213365 - 26 Oct 2022

Cited by 10 | Viewed by 2242

Abstract

The pomegranate (Punica granatum L.), which contains high levels of health-promoting compounds, has received much attention in recent decades. Fruit storage potential ranges from 3 to 4 months in air and from 4 to 6 months in Controlled Atmospheres (CA) with 3–5% [...] Read more.

The pomegranate (Punica granatum L.), which contains high levels of health-promoting compounds, has received much attention in recent decades. Fruit storage potential ranges from 3 to 4 months in air and from 4 to 6 months in Controlled Atmospheres (CA) with 3–5% oxygen and 10–15% carbon dioxide. Storage life is limited by decay, chilling injury, weight loss (WL), and husk scald. In particular, husk scald (HS) limits pomegranate long-term storage at favorable temperatures. HS appears as skin browning which expands from stem end towards the blossom end during handling or long-term storage (10–12 weeks) at 6–10 °C. Even though HS symptoms are limited to external appearance, it may still significantly reduce pomegranate fruit marketability. A number of postharvest treatments have been proposed to prevent husk scald, including atmospheric modifications, intermittent warming, coatings, and exposure to 1-MCP. Long-term storage may induce phenolic compounds accumulation, affect organelles membranes, and activate browning enzymes such as polyphenol oxidases (PPO) and peroxidases (POD). Due to oxidation of tannins and phenolics, scalding becomes visible. There is no complete understanding of the etiology and biochemistry of HS. This review discusses the hypothesized mechanism of HS based on recent research, its association to postharvest treatments, and their possible targets. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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