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Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas

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Food Physics

food Physics 2025年 2卷

作者： Oliveira, Patrícia Souza de Coelho, Caroline Corrêa de Souza Campos, Rodrigo da Silveira Freitas-Silva, Otniel Freire Júnior, Murillo Graduate Program in Food Science and Technology Federal Rural University of Rio de Janeiro UFRRJ BR 465 Km 7 RJ Seropédica 23890-000 Brazil Food and Nutrition Graduate Program Federal University of State of Rio de Janeiro UNIRIO Av. Pasteur 296 Rio de Janeiro 22290-240 Brazil Embrapa Agroindústria de Alimentos Av. das Américas 29501 RJ Rio de Janeiro 23020-470 Brazil

Brazilian papaya production and exports have increased in recent years, and as a phytosanitary requirement, emerging technologies have been introduced into the agricultural chain. Electron beam (E-beam) irradiation has phytosanitary potential for the treatment of fruits, as it is safe and effective in controlling agricultural pests, extending the shelf life of the fruits, and preserving their quality. E-beam irradiation doses of 1, 3, and 5 kGy were applied on 'Golden' papaya fruit, with non-irradiated fruits (0 kGy) used as a control were applied on 'Golden' papaya fruit inoculated with fungi Colletotrichum gloeosporioides and Phoma caricae-papayae to verify if this technology could reduce postharvest diseases from the papaya rot complex. Also, this study evaluated the effects of the same E-beam doses on the postharvest quality of papayas, by analyzing physicochemical characteristics such as titratable acidity (TA), total soluble solids (TSS), Total Phenolic Content (TPC), firmness, and weight loss, as well as enzymatic activity of pectin methylesterase (PME) and polygalacturonase (PG) in the fruit. E-beam irradiation did not affect these variables. A difference was observed among the tested doses on the TA, TSS, TPC, and weight loss with the temperature increase during storage. In the other analysis, PME and PG activity and firmness were not influenced by the irradiation doses. Fruit at the 1 kGy, in general, had similar results as the control ones, this dose also was effective in reducing the growth of C. gloeosporioides and P. caricae-papayae and maintaining the quality of fruit since the doses of 3 and 5 kGy caused injuries to them. © 2025 The Authors

关键词： Enzymes Fruit physiology Fungi Postharvest pathology Radiation

The effect of pre-treatment on chemical characteristics of pumpkin seeds (Cucurbita moschata Durch)

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AIP Conference Proceedings 2023年第1期2596卷

作者： Akbar Suhaji Meta Mahendradatta Zainal Graduate School of Food Science and Technology Master Program Hasanuddin University Makassar Indonesia Food Science and Technology Study Program Hasanuddin University Makassar Indonesia

Pumpkin seeds (Cucurbita moschata Durch) are high in nutrients and health-promoting components. Pumpkin seeds also have anti-nutritional compounds that can reduce the availability of minerals and proteins. Since an antinutrient, phytic acid has negative qualities, as it may bind to several vital minerals, rendering them inaccessible. This study aims to determine the effect of pre-treatment on phytic acid and the proximate composition of pumpkin seeds. Pre-treatments of pumpkin seeds (Cucurbita moschata Durch) were done by soaking at 45 ℃, fermentation with LAB (L. Plantarum), and germination. Proximate analysis and phytic acid content analysis were performed and obtained the best treatment for each nutrient content. The highest carbohydrate content (13.88%) was obtained from the soaking pre-treatment at 45 ℃. The highest fat (34.72%) and ash ((3.11%) content were obtained from fermentation pre-treatment. The highest protein content (39.85%) and the highest water content (3.71%) were obtained from the germination pre-treatment. The highest fiber content (8.04%) was obtained from untreated pumpkin seeds. The lowest phytic acid (0.062%) was obtained from germination pre-treatment, while phytic acid content obtained from fermentation and soaking pre-treatments was 0.072% and 0.065%, respectively. In conclusion, pre-treatments on pumpkin seeds in this study have decreased phytic acid content and changed their proximate composition.

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Extraction of Cocoa Butter (Theobroma Cacao) Using Supercritical Carbon Dioxide as Solvente: Thermodynamic Modeling and Kinetic Parameters

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SSRN 2023年

作者： de Aguiar, Ivonete Quaresma da Silva Santos, Patrícia Oliveira Lima, Giulia Victória Silva Menezes, Eduardo Gama Ortiz Carvalho Júnior, Raul Nunes de Department of Food Technology Center for Natural Sciences and Technology University of the State of Pará Travessa Enéas Pinheiro 2626 Belém66.095-100 Brazil Extraction Laboratory Graduate Program in Food Science and Technology Federal University of Pará Belém66075-110 Brazil Center for the Valorization of Bioactive Compounds in the Amazon Guamá Science and Technology Park Avenida Perimetral da Ciência km 01 Belém66.095-780 Brazil Federal Institute of Education Science and Technology of Rondônia IFRO Rondônia Porto Velho Brazil

Extraction with supercritical carbon dioxide is highly efficient to solubilize and obtain non-polar extracts with high added value and, therefore, has been widely used to extract vegetable oils and fats of interest to the food industry. However, despite its proven efficiency, studies on the application and mathematical modeling of supercritical fluid technology to obtain cocoa butter are still scarce. This present work aimed to extract cocoa butter from cocoa shells using supercritical carbon dioxide through experimental tests in the isotherms of 40 and 80°C combined with the pressures of 200, 300, and 400 bar, and mathematical modeling made to estimate the characteristic times, thermodynamic solubility and extraction rates. The best extraction yield (14.64±0.70% on a dry basis) was obtained at 80°C, and 300 bar, with the highest extraction rate in the first minutes of extraction © 2023, The Authors. All rights reserved.

关键词： Supercritical fluids

Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an in Vitro Digestion Model

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SSRN 2023年

作者： Abreu, Thaianaly Leite Estévez, Mario de Carvalho, Leila Moreira de Medeiros, Lorena Lucena da Silva Pereira, Valquíria Cardoso Salu, Bruno Ramos Vilela Oliva, Maria Luiza Madruga, Marta Suely Alencar Bezerra, Taliana Kênia Post-Graduate Program in Food Science and Technology Department of Food Engineering Technology Centre Federal University of Paraiba PB João Pessoa58051-900 Brazil Research Institute of Meat and Meat Products IPROCAR TECAL Research Group Universidad de Extremadura Cáceres10003 Spain Department of Biochemistry Federal University of São Paulo SP São Paulo Brazil

The large amounts of by-products generated in the coffee industry are a problem for a sustainable agro-industry. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. To achieve this objective, three extracts were prepared, namely extractable polyphenols (EP), hydrolyzable non-extractable polyphenols (HNEP) and non-extractable polyphenols (NEP). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affects the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The condensed phenols and polyphenols found in the extracts and digests not only showed antioxidant properties against ABTS, FRAP and DPPH radicals, but also had remarkable bioavailability and anticoagulant potential. These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023, The Authors. All rights reserved.

关键词： Antioxidants

Amazonian fruits: A systematic review of the literature and critical analysis of its trends

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food Bioscience 2024年 62卷

作者： Cruz, Josias Martins dos Anjos Corrêa, Renilto Frota Sanches, Edgar Aparecido Campelo, Pedro Henrique Bezerra, Jaqueline de Araújo Center for Studies in Science and Technology in the Amazon (NECTAM) Amazonas Manaus Brazil Graduate Program in Chemistry Federal University of Amazonas (UFAM) Amazonas Manaus Brazil Laboratory of Nanostructured Polymers Federal University of Amazonas (UFAM) Amazonas Manaus Brazil Department of Food Technology Federal University of Viçosa (UFV) Minas Gerais Viçosa Brazil

The Amazon is rich in fruits that are primarily used by the local population for food purposes. In addition to their nutritional benefits, they are also important for the economic development of the region. In recent years, these fruits have attracted considerable attention from researchers due to their chemical composition, properties, and potential applications. The aim of this study was to analyze the research trends surrounding Amazonian fruits. The documents used in this review include 75 research articles (identified through the Ordinatio index) retrieved from Scopus, and 21 patents retrieved from Google Patents and Espacenet, focusing on the use of Amazonian fruits in food technology. Amazonian fruits have been explored for their content of phenolic compounds (especially anthocyanins), carotenoids, vitamins (mainly ascorbic acid), oils, and fibers, all of which are associated with various bioactivities. In addition to the pulp, the waste generated from these fruits also contains chemical constituents with high potential, although they are usually discarded. Therefore, there is a need for discussion among different industrial and governmental sectors to implement production chains, generate income, and provide appropriate disposal for the by-products generated during the processing of Amazonian fruits, thus contributing to sustainable economic development in the Amazon. However, in general, it is observed that although many interesting results have been published, much of the academic knowledge produced has yet to be converted into income generation, mainly through the patenting of products and processes. This may be linked to a lack of investment and/or interest/awareness from the researchers themselves. © 2024

关键词： Amazon Bioactive compounds Native fruits Sustainability

Different Particle Sizes of Momordica Charantia Leaf Powder Modify the Rheological and Textural Properties of Corn Starch-Based 3d food Printing Ink

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SSRN 2023年

作者： Fan, Meiqi Choi, Young-Jin Wedamulla, Nishala Erandi Oh, Mirae Bae, Sung Mun Yang, Daeun Kang, Hyo Tang, Yujiao Moon, Sang-Ho Kim, Eun-Kyung Division of Food Bioscience College of Biomedical and Health Sciences Konkuk University Chungju27478 Korea Republic of Department of Food Science and Nutrition College of Health Science Dong-A University Busan49315 Korea Republic of Department of Health Sciences The Graduate School of Dong-A University Busan49315 Korea Republic of Department of Food Science and Technology Faculty of Animal Science and Export Agriculture Uva Wellassa University Badulla90000 Sri Lanka Grassland and Forages Division National Institute of Animal Science Rural Development Administration Cheonan31000 Korea Republic of Gyeongnam Agricultural Research and Extension Services Jinju52733 Korea Republic of BK-21 Four Graduate Program Department of Chemical Engineering Dong-A University Busan49315 Korea Republic of School of Bio-Science and Food Engineering Changchun University of Science and Technology Changchun130600 China Center for Food and Bio Innovation Dong-A University Busan49315 Korea Republic of Nutritional Education Major Graduate School of Education Dong-A University Busan49315 Korea Republic of Nutrinomics Lab. Co. Ltd. Busan49315 Korea Republic of

The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological properties of corn starch gel were evaluated with different concentrations (5, 10, and 15% (w/w)) of corn starch. The viscoelastic properties of food inks were determined considering their behavior during extrusion and self-recovery after printing. Scanning electron microscope was used to characterize the microstructure. Based on the results, a high starch content (15%) with 5% MCLP was more favorable for 3D food printing. In addition, 3D printing performance, textural and rheological properties of formulated ink was mainly governed by the particle size of MCLP. The food ink with a 5% mass fraction of 200 μm MCLP had the highest printing precision and the best masticatory properties. © 2023, The Authors. All rights reserved.

关键词： Particle size

Coffee Authentication Via Targeted Metabolomics and Machine Learning: Unveiling Origins and Their Discriminating Biochemicals

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SSRN 2023年

作者： Aurum, Fawzan Sigma Zaman, Muhammad Zukhrufuz Purwanto, Edi Praseptiangga, Danar Nakano, Kohei Doctoral Program of Agricultural Science Faculty of Agriculture Universitas Sebelas Maret Jl. Ir. Sutami 36 A Kentingan Central Java Surakarta57126 Indonesia The United Graduate School of Agricultural Science Gifu University 1-1 Yanagido Gifu501-1193 Japan Research Center for Food Technology and Processing National Research and Innovation Agency Jl. Jogja – Wonosari Km 31.5 Yogyakarta55861 Indonesia Department of Food Science and Technology Faculty of Agriculture Universitas Sebelas Maret Jl. Ir. Sutami 36 A Kentingan Central Java Surakarta57126 Indonesia

Coffee is an export commodity that is prone to fraudulent practices. Therefore, this study presents a novel approach to authenticate coffee origins using targeted metabolomics with gas chromatography-mass spectrometry (GC-MS) and machine learning models. A total of 200 coffee samples from different harvest years and areas from Indonesia were extracted using the derivatisation method and then analysed for their metabolite profiles. Several supervised machine-learning models were tested to classify coffee origins and discover their potential markers. The study found various metabolite features spanning diverse chemical classes, encompassing sugar alcohols, carbohydrates, amino acids, organic acids, fatty acids, and phenols. Random forest (RF) and partial least squares discriminant analysis (PLS-DA) were among the most accurate models in predicting the origin of coffee from several classes in the validation dataset. The accuracy of both models is in the range of 91% to 100%. Furthermore, this study proposes a new strategy for determining "intersection features" as the set of features that are important and common to both RF and PLS-DA models, thereby providing a robust selection of coffee origin markers. Overall, the approach and findings of this study have far-reaching implications for coffee authentication. © 2023, The Authors. All rights reserved.

关键词： Mass spectrometry

Arrowroot, cassava, and sweet potato starches combined with pectin: New materials for electrospinning of biopolymers

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food Hydrocolloids 2025年 169卷

作者： Igor Henrique de Lima Costa Gabriela de Oliveira Karine Laste Macagnan Angelita da Silveira Moreira Elessandra da Rosa Zavareze Alvaro Renato Guerra Dias Laboratory of Biopolymers and Nanotechnology in Food (BioNano) Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas 96010-900 Pelotas RS Brazil Technological Development Center Biotechnology Federal University of Pelotas 96010-900 Pelotas RS Brazil

The main objective of the study was to investigate the interaction of starch and low-methoxylated pectin in the elaboration of electrospun fibers, verifying the hypothesis that the interaction of this polymer with starches from different botanical sources (arrowroot, cassava and sweet potato) allows the development of electrospun materials with distinct characteristics, using multivariate analysis methods to prove the hypothesis. The development of electrospun materials with pectin (0, 2, 6 and 10 %) allowed the production of nanometric and ultrafine fibers with diameters ranging from 156 to 465 nm for arrowroot starch fibers, 192–612 nm for cassava starch fibers and 136–446 nm for sweet potato starch fibers containing 0 and 10 % pectin, respectively. Infrared spectra indicated the formation of amorphous regions in the fibers, which were confirmed by X-ray diffraction. There was a loss of thermal stability and surface modifications with increasing pectin concentration. Principal Component Analysis indicated that the degree of esterification and the increase in pectin concentrations increased the average diameters of the materials. Hierarchical Cluster Analysis showed that three distinct fibers were obtained. Therefore, electrospun fibers of starch and low methyl esterified pectin were obtained with distinct characteristics dependent on the starch source.

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Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs

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food Bioscience 2025年 69卷

作者： da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil

This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additionally, the influence of different concentrations of the umbu-cajá bagasse (SBB) extract on the oxidative stability of pre-cooked goat meatballs was investigated over a 10-day refrigerated storage period by quantifying lipid oxidation products. A central composite rotational design determined the optimal ethanol concentration, sonication time, and bagasse-solvent ratio. The optimized extract was applied to meatballs at two concentrations: EX2 (meatballs with 7.0 g/100 g of added SBB extract) and EX4 (meatballs with 13.7 g/100 g of added SBB extract). A control treatment (no antioxidant) and BHT-treated meatballs (0.02 g/100 g) were included as references. Meatballs were evaluated by measuring instrumental color, peroxide value, TBARS, carbonyl compounds, and through simulated digestion. Optimal extraction conditions were 55 % ethanol, 20 min of sonication, and a 1:36.8 bagasse-to-solvent ratio (m/v). The extract showed high antioxidant activity and bioaccessibility of catechin (1243.75 %), epicatechin gallate (918.75 %), procyanidins B2 (915.38 %), gallic acid (319.76 %) and procyanidins B1 (136.36 %). SBB extract slowed lipid oxidation until day 10 and protein oxidation until day 5 but did not inhibit color change. The meatballs had low content of oxidative compounds and high antioxidant capacity in the intestinal fraction, indicating that SBB extract can partially or totally replace the synthetic preservative. © 2025

关键词： Antioxidant Goat meat In vitro gastrointestinal digestion Oxidation Phenolic compounds Umbu-cajá