کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583854 | 1492022 | 2019 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage
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کلمات کلیدی
Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Ascorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Hydrochloric acid (PubChem CID: 313) - اسید هیدروکلریک (PubChem CID: 313)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Biosynthesis - بیوسنتزTrolox (PubChem CID: 40634) - ترولوکس (PubChem CID: 40634)Cavitation - حفره زایی یا کاویتاسیونMembrane - غشاءPhytochemicals - فیتوکمیکال هاLipophilic - لیپوفیلیکHydrophilic - ماده آبدوست، هیدروفیلیک، ماده آب گراMethanol (PubChem CID: 887) - متانول (PubChem CID: 887)Dosage - مصرفPermeability - نفوذپذیریSodium carbonate (PubChem CID: 10340) - کربنات سدیم (PubChem CID: 10340)Chloroform (PubChem CID: 6212) - کلروفرم (PubChem CID: 6212)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage](/preview/png/7583854.png)
چکیده انگلیسی
The effects of a novel technology utilizing a simultaneous combination of Ultraviolet-C radiation and ultrasound energy postharvest treatment on tomato bioactive compounds during 28â¯days' storage period was investigated by varying Ultraviolet-C radiation intensities of 639.37 or 897.16â¯ÂµW/cm2 at a constant ultrasound intensity of 13.87â¯W/L from a 40â¯kHz-1â¯kW transducer. A minimal treatment time of 240â¯s at Ultraviolet-C dosage of 2.15â¯kJ/m2 was observed to provoke a considerable increase in bioactive compounds content, proportionated to treatment time. Although treatment led to temperature increase in the system reaching 39.33â¯Â°C due to heat generation by ultrasonic cavitation, the extractability and biosynthesis of phytochemicals were enhanced resulting in 90%, 30%, 60%, 20%, and 36% increases in lycopene, total phenols, vitamin C, hydrophilic and lipophilic antioxidant activities respectively. Results present the potential use of the combined non-thermal technologies as post-harvest treatment to improve bioactive compounds and antioxidant activity during storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 113-122
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 113-122
نویسندگان
Okon Johnson Esua, Nyuk Ling Chin, Yus Aniza Yusof, Rashidah Sukor,