Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586358 | Food Chemistry | 2018 | 37 Pages |
Abstract
Fresh-cut (FC) red pitaya fruit were treated with 5 g a.i.lâ1 apple polyphenols (APP) and then stored at 20 °C for up to 4 days to evaluate the effects on attributes. Results showed that FC pitaya fruit with APP treatment showed greater colour retention, delayed softening, reduced loss of soluble solids content, titratable acidity, betacyanin and total phenolics compared with untreated FC fruit. APP treatment also maintained antioxidant activity, as indicated by higher DPPH radical-scavenging activity and reducing power compared with untreated FC pitaya fruit. APP treatment strongly suppressed microbial growth, contributing to improvement of product safety. Because APP is a natural product, we propose that application of APP could be a convenient, safe and low-cost approach to maintain the quality and extend the shelf life of FC red pitaya fruit.
Keywords
MPNa.i.FDAHeterotrophic plate countsBetacyaninTTAAPPGRASSSCPDACFUDPPHHPC2,2-diphenyl-1-picrylhydrazylROSphotodiode arrayFood safetyFresh-cutgenerally recognized as safemost probable numberanalysis of varianceANOVAModified atmospherestandard errorFood and Drug AdministrationShelf lifeAntioxidant activitysoluble solids contentcolony-forming unitsfresh weightApple polyphenolsPitayahigh performance liquid chromatographyHPLCReactive oxygen species
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Panhui Fan, Donald J. Huber, Zihan Su, Meijiao Hu, Zhaoyin Gao, Min Li, Xuequn Shi, Zhengke Zhang,