Effect of dipping pre-treatments and drying methods on Aronia melanocarpa quality.

This study examined the impact of different dipping pre-treatments (PO: potassium carbonate-olive oil emulsion, HW: hot water) and drying methods (sun, oven, hot air, and freeze) on aronia berry quality. Freeze-drying showed the highest process yield (29.07%-29.43%), while sun-drying had the lowest (24.60%-25.74%). PO pre-treatment showed superior moisture and water activity reductions across all drying methods. Notably, it enhanced carotenoid levels (PO: 399.5, HW: 371.4 mg BCE/kg), antioxidant activity (PO: 9602.8, HW: 9403.3 mg TE/kg), total phenolics (PO: 38176.5, HW: 34804.0 mg GAE/kg) and flavonoids (PO: 6537.1, HW: 6141.5 mg CE/kg) during freeze-drying. Additionally, PO-treated samples exhibited superior rehydration properties, with a ratio of 293.32% and a 1.01 g/g capacity. On the other hand, HW pre-treatment increased ascorbic acid levels (PO: 377.0, HW: 391.7 mg/kg). The highest quality dried aronia berries are generally observed in PO-treated samples, especially in freeze drying, followed by hot-air, oven, and sun drying processes.

Effects of washing with boric acid solutions on residual boric acid content, microbiological load, and quality of fresh-cut spinach.

Insufficient disinfection of fresh-cut spinach poses significant health risks, along with potential issues like odor, color changes, and softening during short-term storage. To address these challenges, boric acid solutions were explored as an alternative to chlorine washes, which are known to produce toxic compounds. Among various concentrations, 1 % boric acid exhibited the most effective microbial inactivation, leading to substantial reductions in total mesophilic aerobic bacteria, total yeast and mold, and Enterobacteriaceae counts, with reductions of 1.64, 1.38, and 1.77 logs, respectively. Additionally, washing spinach leaves with this solution for 1 min maintained quality parameters, with enhanced antioxidant activity (55.26 mg kg-1 Trolox equivalent), increased total phenolic content (1214.06 mg kg-1 gallic acid equivalent), retention of chlorophyll a (839.16 mg kg-1), chlorophyll b (539.61 mg kg-1) and ascorbic acid content (264.72 mg kg-1). Mechanical properties such as puncture strength (1.81 N) and puncture distance (52.78 mm) also showed favorable outcomes, alongside optimal moisture content at 89.81 %. Notably, residual boric acid content was lowest in spinach leaves (1252.49 mg kg-1) and highest in the wash water (53.88 mg kg-1) after treatment. Scanning electron microscopy images demonstrated maintained tissue integrity, while Hunter Lab readings indicated minimal color changes post-washing. Additionally, sensory evaluations and various physicochemical analyses further supported the efficacy of boric acid washing. Consequently, washing spinach leaves with a 1 % boric acid solution for 1 min yielded favorable results across multiple quality parameters. These findings suggest the potential of boric acid as a safe and effective alternative disinfectant in the fresh-cut produce industry, highlighting its practical implications for food safety and quality. Future research should focus on exploring long-term effects and optimizing washing protocols for broader applications.

Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics.

This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract-infused edible chitosan coating on fresh-cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non-coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan-poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from -8.13 to 18.64, a* from -1.85 to 22.35, and b* from 8.26 to 27.89 in non-coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non-coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan-based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh-cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.

Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties.

This study examines the effectiveness of seven drying methods applied to bergamot peels, encompassing hot air, microwave, infrared-assisted microwave, freeze, infrared, sun, and oven drying. All samples exhibited moisture content and water activity levels within the acceptable range for dry foods. All methods effectively transformed the peels into powdered form, yielding comparable results. Each method offers distinct advantages and disadvantages, and the choice of method should be based on the desired properties of the final product. The highest ascorbic acid content was found in freeze-dried and hot air-dried samples (>400 mg/100 g), whereas sun-dried samples had the lowest (89.58 mg/100 g). Infrared-dried samples exhibited the highest levels of total phenolics and flavonoids (193.40 and 530.14 mg/100 g, respectively), attributed to reactions induced by elevated temperatures. The total carotenoids were higher in freeze-dried samples (54.12 mg/100 g) compared to other drying methods (<27 mg/100 g). Microwave-dried samples had the highest 5-hydroxymethylfurfural content (73.06 mg/100 g), and freeze-dried samples had the highest naringin content (1568.70 mg/100 g). Although infrared drying had good particle density, porosity, and fluidity, freeze-drying was the most effective, retaining the highest levels of bioactive compounds. Among the methods studied, freeze-drying is recommended due to its superior ability to preserve bioactive compounds. Infrared and infrared-assisted drying methods were suitable for recovering phenolics from bergamot waste, offering lower energy consumption and practical preservation of physicochemical properties. This study emphasizes the importance of selecting the appropriate drying method to ensure high-quality dried food and producing value-added products from bergamot waste, contributing to sustainable agriculture and waste reduction. PRACTICAL APPLICATION: This study demonstrates that infrared and freeze-drying are the most effective methods for producing high-quality bergamot peel samples with enhanced antioxidant properties. These findings hold promising implications for the food industry, offering a viable approach to preserve bergamot peels and their valuable attributes.

Control of Browning, Enzyme Activity, and Quality in Stored Fresh-cut Fruit Salads through Chitosan Coating Enriched with Bergamot Juice Powder.

In this study, fresh-cut fruit salads composed of apples, pears, kiwis, and pineapples were stored at +4 °C for 18 days under distinct conditions: non-coated (NC), chitosan-coated (CH), and bergamot juice powder extract-enriched chitosan-coated (CHBE). Storage endpoint decay percentages were as follows: NC group: 100%, CH group: 26.67-53.3%, CHBE group: 13.33-26.67%. CHBE had the highest moisture content (87.05-89.64%), soluble solids (12.40-13.26%), and chroma values (2.35-6.60). CHBE and NC groups had 2.10% and 6.61% weight loss, respectively. The NC group had the highest polyphenol oxidase activity (19.48 U mL-1) and browning index (0.70 A420/g); CH group: 0.85 U mL-1, 0.35 A420/g; CHBE group: 0.57 U mL-1, 0.27 A420/g. CHBE showed a titratable acidity of 1.33% and pH 3.73 post-storage, impeding microbial proliferation with the lowest counts (2.30-3.24 log CFU g-1). The microbial suitability of the NC group diminished after day 6, with an overall preference score of 1.00. Conversely, the CH and CHBE groups scored 3.15 and 4.56, highlighting the coatings' effectiveness. Bergamot juice powder extract further enhanced this, mitigating browning and enhancing quality. Results reveal tailored coatings' potential to extend shelf life, improve quality, and enhance fruit salads' acceptability. This study underscores the importance of edible coatings in addressing preservation challenges, emphasizing their role in enhancing food quality and consumer acceptability. Incorporating edible coatings is pivotal in mitigating deterioration issues and ensuring the overall success of fresh-cut fruit products in the market.

Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets.

Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.

Bergamot juice powder with high bioactive properties: Spray-drying for the preservation of antioxidant activity and ultrasound-assisted extraction for enhanced phenolic compound extraction.

The spray-drying process yielded functional bergamot juice powder with high antioxidant activity, phenolic content, and vitamin C content. Optimal drying conditions were determined as 10% maltodextrin concentration, 146.02°C inlet temperature, and 39.99% pump rate, preserving powder's bioactive properties. Under these drying conditions, bergamot juice powder exhibited an antioxidant activity of 62.2% DPPH scavenging activity, a total phenolic content of 3862.1 ppm, and a vitamin C content of 1385.9 ppm. The bergamot juice powder, with a water activity of 0.2, bulk density of 0.4 g/mL, tapped density of 0.5 g/mL, porosity of 89.6%, hygroscopicity of 8.6%, and cohesiveness of 37.2%, is highly suitable for further processing. High-pressure liquid chromatography analysis revealed the presence of major phenolic compounds in both fresh bergamot juice and spray-dried powder, although their concentrations were lower in the powder form. The major phenolics identified in the fruit juice were naringin (197.5 ppm), eriocitrin (105.9 ppm), neoeriocitrin (53.4 ppm), neohesperidin (68.8 ppm), and naringenin (119.8 ppm). However, in the powder form, the bitterness-associated compounds, naringin and neohesperidin, exhibited a significant reduction of 85.0% and 90.3%, respectively. Compared to dimethyl sulfoxide (48.4%), ethanol (37.9%), and distilled water (17.3%), ultrasound-assisted extraction with acetone solvent demonstrated the highest efficiency (61.7%) in obtaining phenolic compounds from bergamot juice powder. In conclusion, spray-drying is an effective method for obtaining functional bergamot juice powder, and ultrasound-assisted extraction can further enhance phenolic compound extraction efficiency. These findings have potential applications in the food, cosmetics, and pharmaceutical industries, with opportunities for further research in functional foods or nutraceuticals. PRACTICAL APPLICATION: Spray-drying yields functional bergamot juice powder with high bioactive properties. Optimal drying conditions can be applied in industrial settings. Ultrasound-assisted extraction enhances phenolic compound extraction efficiency. Potential applications in food, cosmetics, and pharmaceutical industries.