Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7583854 | Food Chemistry | 2019 | 10 Pages |
Abstract
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.
Keywords
Acetic acid (PubChem CID: 176)Ascorbic acid (PubChem CID: 54670067)Hydrochloric acid (PubChem CID: 313)Gallic acid (PubChem CID: 370)BiosynthesisTrolox (PubChem CID: 40634)CavitationMembranePhytochemicalsLipophilicHydrophilicMethanol (PubChem CID: 887)DosagePermeabilitySodium carbonate (PubChem CID: 10340)Chloroform (PubChem CID: 6212)
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Okon Johnson Esua, Nyuk Ling Chin, Yus Aniza Yusof, Rashidah Sukor,