Browning Index Values Research Articles

The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation

In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality.

The Effect of Exogenous Selenium Supplementation on the Nutritional Value and Shelf Life of Lettuce

Lettuce (Lactuca sativa) is rich in vitamins, minerals, and bioactive components, serving as an important source of selenium (Se) intake for humans. This study investigated the effects of Se treatment on lettuce using different concentrations of sodium selenite (Na2SeO3), focusing on biomass, physiological indicators, nutritional composition, and physiological changes during storage. Through correlation analysis of the transcriptome and Se species, the absorption and conversion mechanisms of Se in lettuce were revealed. The results showed that Se treatment initially increased the chlorophyll content in lettuce, followed by a decrease. Soluble sugar, soluble protein, total phenols, and anthocyanins increased at low Se concentrations but decreased at high concentrations. Flavonoid content decreased only at 1 mg/L Se, while other treatments were higher than the control group. GSH content and superoxide dismutase, catalase, and peroxidase activities initially increased and then decreased, while malondialdehyde (MDA) content first decreased and then increased. Five Se species, including Se (IV), Se (VI), selenocysteine (SeCys2), selenomethionine (SeMet), and methylselenocysteine (MeSeCys), were detected in lettuce leaves after Se treatment, with SeMet being the most abundant. During storage, Se-treated lettuce exhibited lower weight loss, a*, b*, browning index, and color difference (ΔE) values compared to the control group. CAT and POD activities and GSH content also followed a trend of initial increase followed by a decrease. Transcriptome data analysis revealed that genes such as MYB1, RPK1, PTR44, NTRC, WRKY7, and CSLD3 were associated with the stress response of Se-treated lettuce.

Modification techno-functional properties of spirulina protein concentrates (Arthrospira Platensis) as O/W emulsifier by conjugation and electrostatic complexations

Spirulina (Arthrospira platensis) is an intriguing but underutilized protein source in the food industry. This study aims to investigate the effect of electrostatic complexation and conjugation on the techno-functional properties of the protein spirulina and its benefits as an emulsifier in oil-in-water (O/W) emulsion in order to broaden its application as food ingridients. The Spirulina protein concentrate (SPC) interacted with carrageenan via electrostatic and conjugation (Maillard reactions). The properties of the complexes and conjugates were then evaluated. The results showed that the turbidity, browning index, and thermal stability of the solution were influenced by the protein: polysaccharides ratios and pH conditions. The best conjugates (MR) were obtained at a ratio of 2:1 with a pH of 7.0 based on confirmation of the degree of glycation, browning index value, emulsion activity index (EAI) value, and emulsion stability index (ESI). The best electrostatic complexes (EI) were obtained at a ratio of 2:1 with a pH of 2. SPC-carrageenan conjugates and complexes exhibited different functional properties based on conformation structure by FTIR and thermal properties by DSC. Conjugation and Electrostatic Interaction increased the denaturation temperature of SPC, which were reflected in the emulsions stabilized by maillard reaction (MR), electrostatic interaction (EI), and simple mixed (SM) SPC-carrageenan. The emulsion stabilized by MR had smaller droplet sizes, was more evenly distributed, and had better stability towards heating than those stabilized by Native SPC, SM, and EI. This study provides valuable basic information for the development of spirulina protein as a green emulsifier and other type of novel food.

Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins.

This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF), Spirulina powder (SP), and buffalo yogurt (BY) levels as the factors in the Box-Behnken experimental design. The color values, total soluble polyphenol content (TPC), radical scavenging activity (RSA), specific volume, moisture content, and baking loss results were evaluated as the response variables in the design. The buckwheat flour in the control sample was substituted with CF and SP. Cow yogurt was used in the control muffin instead of milk and was substituted with BY at different levels in other samples. Among the response variables, TPC and RSA values were selected for the optimization studies. Decreasing the CF and SP levels in the formulations resulted in observing higher TPC and RSA values. Three optimal formulations were obtained by response surface methodology. Both cow and buffalo yogurt did not change the properties of the muffins adversely compared to milk. Increasing the SP content made the muffins firmer and caused a decrease in the L*, a*, b*, and browning index values of the muffins. However, sensory scores of SP-containing muffins were also satisfactory.

Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage

The impact of hydrogen (H2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H2-producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H2 or N2. At the end of storage, the lowest browning index values were for H2 and H2-P-Mg samples. H2- PMg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H2, N2, H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.

Optimization of process parameters of manna bar, a kind of nougat, production

Manna bar, a kind of nougat, is a typical Iraqi-Iranian confectionary that is made by manna, glucose syrup, table sugar, egg white, cardamom and nuts (pistachio, walnuts, or almond). Manna bar is a similar confectionary with French nougat, Italian torrone, and Spanish turrón, but produced from different raw materials and different process. The aim of this research was to determine influence of cooking temperature, cooking time and mixing time on the quality of manna bars during the production. The analyses made in this study were moisture content, pH value, color and textural properties. It was found that increasing cooking temperature from 100°C to 120°C, cooking time from 5 min. to 15 min., and mixing time from 10 min to 30 min. decreased moisture content from 15.58 to 8.50 %, but increased (p<0.05) hardness from 131.56 to 856.16 g. Browning index and pH value decreased (p<0.05) by increasing mixing time. Response surface analysis was carried out to optimize the production of manna bar. It’s results showed that cooking at 120°C for 10.10 min and mixing of 21.26 min was the best condition as desirability = 0.682. This study showed that high temperature at 120°C and long cooking for 15 min., and mixing for 30 min. improved the physical and chemical properties of manna bars.

Optimization of formulation millets flours for waffle ice cream cone using simplex lattice design: Characterization and shelf life study

The study aimed to optimize a formulation for a millet-based multigrain waffle ice cream cone using Response Surface Methodology (RSM). The multigrain waffle cone was formulated using finger millet (ragi), Buckwheat, Amaranth, and Pearl millet (Bajra) flours, 20 formulations were generated by design. Physical parameters like ice cream holding time, appearance, color, aroma, crispiness, taste, and hardness were set as responses. From the optimization study, the recommended combination of ingredients was 20 % ragi, 20 % buckwheat, 40 % amaranth, and 20 % bajra flour. The optimized formulation had an ice cream holding time of 2118s. The average sensory score for color, aroma, crispiness, taste, and hardness was found to be 7.29, 6.86, 7.81, 6.90, and 7.86 respectively with a desirability of 0.85. The optimized product had a shelf life of 50 days. Microbial load showed an increasing trend. Total phenolic content ranged from 695.58 μg GAE/g on Day 0 to 371.61 μg GAE/g on Day 50. Total flavonoid content ranged from 2.42 mg Quercetin Equivalent / g of sample at day 0 to 1.30 Quercetin Equivalent / g of sample at day 50. Radical scavenging activity was 93.25 % at day 0 and later it decreased to 58.50 % at day 50. Browning index value decreased during a storage period of 50 days.

Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods

This study investigates the impact of various pre-drying treatments and drying methods on the physicochemical, phytochemical, and sensorial quality of dried bananas. To achieve this goal, four pretreatment solutions were used before drying to enhance the quality characteristics of banana slices: citric acid 1% and ascorbic acid 1%, sucrose 10%, sodium bisulphate 0.5%, and lemon juice 5% and acetic acid 0.5%. Two drying methods were applied, sun drying (SD) and tunnel drying (TD). The dried slices were evaluated for moisture, total acidity, water activity (aw), browning index, rehydration ratio (RR), reducing sugar, ascorbic acid, total phenol, and DPPH %, as well as sensory attributes (color, odor, taste, texture, and overall acceptability). The results showed that the retention of acid content, ascorbic acid, total phenolics, and DPPH in slice samples dried in TD was higher than that in SD. The browning index values in the TD samples were lower than those in the SD samples. Moreover, the TD samples showed a higher RR than the SD samples. It is noted that the pretreatment solutions used have an important role in improving the final quality characteristics of dried banana slices. The results of the sensory evaluation revealed a significant difference in the degrees of color and texture for the slices pretreated with sodium bisulphate. Meanwhile, the rates of taste and odor were significantly higher for the sucrose-pretreated slices. TD can improve the drying kinetics, shorten the drying time, and maintain the quality of the dried slices.

Post-harvest melatonin application reduced browning in minimally processed lettuce (Lactuca sativa L.) during low temperature storage

The investigation was carried out to assess the effect of post-harvest dipping of minimally processed fresh cut lettuce with various concentrations (10, 100 and 1000 μmolL-1) of melatonin on shelf-life and sensory quality of lettuce stored at 6±2ºC for 8 days. Melatonin treatment was found effective in maintaining freshness and sensory quality of lettuce during storage. Browning was reduced by 45% and visual quality index increased by 44.10% compared to control in 100 μmol L-1 melatonin treated samples on the 6th day of storage. Maximum total chlorophyll, total phenol and total antioxidants and least activity of browning related enzyme i.e., peroxidase (POD) was observed in 100 μmol L-1 melatonin treated samples during storage. No significant variation was observed between 10 μmol L-1 melatonin treated and control samples. Browning index value had significant negative correlation with total chlorophyll, total phenol and total antioxidants whereas POD activity had significant positive correlation. It can be inferred from the present investigation that post-harvest treatment of 100 μmol L-1 melatonin extended shelf-life of minimally processed lettuce for 6 days by preserving phenols, chlorophyll, antioxidants and inhibiting POD activity.

Addition of Sugar and CMC to the Characteristics of Arumanis Mango Jam (Mangifera indica L.)

Mango is a popular fruit nowadays, because it contains components that are good for health. Off grade mangoes that have a low selling price on the market still have the potential to be processed into a product, one of which is jam. The purpose of this research was to determine the characteristics of off grade mango fruit jam produced by adding sugar and CMC, and the appropriate level of addition of sugar and CMC to produce jam with the best characteristics. The experiment was performed using completely randomized design with two-factor, Factor I was sugar concentration 30% (S1), 45% (S2) and 60% (S3), Factor II was concentration of CMC addition in 0.25% (C1), 0.50% (C2), and 0.75% (C3). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. The results showed that the higher of sugar addition increased the Total soluble solids, vitamin C content and browning index value but reduced the water content, while the higher CMC tended to reduce the water content and browning index value of arumanis mango jam. The addition of 60% sugar and 0.50% CMC produced the best Off grade mangoes fruit jam with a Total soluble solids value of 67.567 OBrix, a vitamin C content of 128.960 (mg/g), a water content of 30.720% and was organoleptically favored by the panelists.

Ultrasonic-assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin.

Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface-active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface-active properties of FG, but the influence of ultrasonic-associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100-200 W, 0.5-1 h) with κ-carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG-κC mixture and bovine gelatin, UAG-modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.

Study on high moisture extruded pea protein isolate based on acid-induced process: Physicochemical properties, conformational changes and fibrous structure mechanism

The present study aims to gain a better understanding of the physicochemical properties and quality attribute changes, and fibrous structure formation mechanisms of pea protein analogs with different glucan-δ-lactone (GDL) additions under high moisture extrusion. The results showed that the pH value of the extrudates gradually approached the isoelectric point and the zeta potential increased with the increase in GDL, which reduced the water holding capacity, nitrogen solubility index and browning index values, while increasing the hardness, chewiness and fibrous degree of the extrudates. The comparison revealed the maximum zeta potential value and total SH, and minimum free SH of the raw material, suggesting the unfolding and cross-linking of proteins under the triple action of the extruder. The relative content of β-sheet as the predominant component of protein extrudate decreased, while α-helix increased, and λmax was bathochromiclly shifted through FTIR and fluorescence spectroscopy. However, negative trends were observed when the GDL concentration reached 1%, due to the excessive concentration of the GDL accelerating the aggregation and sedimentation of proteins, and intensified the phase separation degree in the cooling die during the extrusion process, thus promoting the change in the velocity gradient. In addition, the thermal stability of the extrudate first increased and then decreased as the GDL concentration increased, and showed a three-step thermal degradation stage. The pores and highly irregular fibrous filaments transformed into a highly compact and coarse matrix with an excessive GDL concentration, as observed by SEM. These findings validate the potential of GDL to improve the textural attributes and structure formation of meat analogs, and provide a reference for the development of acid-induced proteins under high moisture extrusion.

Comparison of drying kinetics, energy efficiency and color of dried eggplant slices with two different configurations of a heat pump dryer

ABSTRACT In this study, Kemer eggplants (Solanum melongena L.) were examined in terms of system performance and energy efficiency after drying at constant air temperature and different operating systems developed on a heat pump dryer. The air velocity and the drying time have a negative correlation was observed. In addition, the Midilli & Kucuk model was the most appropriate model to explain the experimental data of dried eggplant samples obtained from this study. Effective moisture diffusivity was calculated between 6.08 × 10−10 and 7.30 × 10−10 m2/s depending on air velocity values. The reduction of the eggplant slices from 12.158 (g water/g dry matter (dm)) moisture value to 0.645 (g water/g dm) moisture value took 236 min at 1 m/s air velocity with the application of Serial Condenser and Parallel Evaporator Drying System (SCPEDS). The Serial Condenser Drying System (SCDS) was found to yield both the highest average condenser capacity with 2.256 kW and the highest system performance coefficient with 3.181. The brightness values (L) of dried eggplant samples increased compared to the fresh eggplant samples. The closest brightness value to the fresh samples was determined as 84.7 in the drying experiments with the air velocity of 0.5 m/s and the SCPEDS system. The other color parameters (b, C and h°) decreased during drying. The highest total color change value (8.05) was obtained with SCPEDS system at 1.0 m/s. The highest browning index value (63.48) was reached in the drying experiments performed with the SCDS system at 0.75 m/s.

Effects of roasting on alkylpyrazin compounds and properties of cocoa powder.

The volatile flavor compounds are the most important indicators of the quality of cocoa beans, among which pyrazines are considered as the main and key groups affecting the cocoa flavor. In cocoa processing, roasting is an important stage in the technical treatment of cocoa and has a significant impact on chemical properties of cocoa and its flavor. The present study aimed to assess the impact of roasting (temperature and time) on alkyl pyrazines, as key flavor compounds, via gas chromatography-mass spectrometry. Additionally, other properties, including color, polyphenols, chemical properties, and sensory attributes of cocoa powder were investigated. The results indicated that with the change in roasting time and temperature, these properties changed significantly. The cocoa powder roasted at 140°C for 40min had the highest browning index value (OD460/OD525), tetramethylpyrazine to trimethylpyrazine (TMP/TrMP) ratio, and sensory evaluation score and the lowest polyphenol content compared to the other samples.

Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

The browning on the cut surface is a big problem reducing the quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) is a natural compound in several aromatic plants. This study investigated the effects of CA treatments in different concentrations (0.2, 0.5, and 1 mL/L) on the browning of FCT under cold storage at 5°C. The results indicated that low-dose (0.2 mL/L) CA treatment showed best anti-browning effects, reflecting at the maintained L* values but the reduced a*, b* and browning index values by CA treatment during cold storage. A repeated experiment using 0.2 mL/L CA confirmed fine anti-browning effects again. Furthermore, CA (0.2 mL/L) treatment markedly reduced the contents of total phenolic compounds and soluble quinones, restrained the activities of phenylalanine ammonia lyase, peroxidase and polyphenol oxidase, down-regulated the gene expression of 18 browning-related enzymes in FCT. These results together strongly demonstrate the validity of CA on FCT browning prevention. Given that CA is a natural compound existing in plants, low concentration of CA possesses strong anti-browning effects on FCT and also inhibitory effects on pathogens, implying that its application has potentiality to preserve high quality of fresh-cut produce for processing and storage. Moreover, CA treatment significantly decreased malondialdehyde contents and lipoxygenase activity. Correlation analysis indicated that the lipid peroxidation of cell membrane was mostly correlated with FCT browning. The results suggest that membrane lipid peroxidation was a possible reason for FCT browning and CA treatment reduced browning, in part, through alleviating the lipid peroxidation of cell membrane. Overall, our results demonstrate that CA is a novel browning mitigator for FCT under cold storage condition.

Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh‐cut apples

SummaryAloe vera and pineapple fruit extract have been applied as natural antibrowning agent for fresh‐cut products. The effect of different thermal treatment processes (high‐temperature–short‐time pasteurisation at 80 ± 1 °C for 15 s and sterilisation at 121 ± 1 °C for 20 min) of mixed A. vera and pineapple core extract solution at a ratio of 1:1 (v/v) (AP) on enzymatic browning control of fresh‐cut ‘Gala’ apples was investigated. Both thermal processes increased the antioxidant activities of AP solution compared to unheated AP solution. Coating of both thermal processed AP solutions alleviated the increased browning incidence of the fresh‐cut apples during storage. Compared to sterilised AP coating, the pasteurised AP coating maintained visual appearance, whiteness index (WI) and L* values as well as inhibited browning incidence due to the prevention of increased a*, b*, ΔE* and browning index (BI) values of fresh‐cut apples during storage. The fresh‐cut apples coated with pasteurised AP had lower total phenolic compounds and polyphenol oxidase activity compared to the samples coated with sterilised AP. These suggested that the suitable thermal process was helpful to enhance antibrowning ability of AP coating agents to control enzymatic browning reaction of fresh‐cut fruits.

Effect of UV‐C treatments on quality and browning‐related enzyme activity of fresh‐cut eggplant ( Solanum melongena L.) during cold storage

The effect of UV-C (1, 2, 5, and 10 kJ/m2) on sensory attributes, browning index (BI), ascorbic acid (AA), total phenolic compounds, and browning-related enzymes (i.e., polyphenol oxidase, PPO; phenylalanine ammonia lyase, PAL) of fresh-cut eggplants throughout 10 days at 4°C was studied. Untreated samples were used as control. Treatments with 5 and 10 kJ/m2 presented higher values of PPO activity and BI, with a loss of 50% and 30% of AA and phenols compared with the control, and sensory quality fewer than 4 days. In contrast, 1 and 2 kJ/m2 did not affect PAL activity and 1 kJ/m2 showed sensory acceptance for at least 6 days, with significantly low BI values and PPO activity, and higher phenol and AA content, compared with the other treatments. Therefore, 1 kJ/m2 could be an effective technology to maintain quality and delay the browning of fresh-cut eggplants. Novelty impact statement Enzymatic browning is the main factor limiting the shelf life of fresh-cut eggplants. Therefore, to reduce this problem, the effect of UV-C radiation on the quality of this vegetable was studied. The dose of 1 kJ/m2 had a beneficial impact on the reduction of enzymatic browning since it induced the least increase in PPO activity, the highest retention of AA and total phenols, and not affected PAL activity.

Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips

This research aimed to evaluate the effects of packaging method (AP; atmospheric packaging, VP; vacuum packaging and MAP; modified atmosphere packaging) and storage temperature (4 °C and 25 °C) on the quality characteristics of emulsion-type sausage chips during 120 days of storage. Initial moisture, pH, water activity (aw) and L* values of sausage slices decreased and their protein, fat, ash, thiobarbituric acid reactive substances (TBARS), a*, b*, chroma (C*ab), hue angle (hab) and browning index (BI) values increased when sausage slices were converted into chips (P < 0.05). aw and TBARS values of chips generally increased, and pH, hardness and fracturability values decreased during storage (P < 0.05). Chips samples with MAP displayed better sensorial and microbiological quality and oxidative stability than those with AP or VP during storage (P < 0.05). Lower TBARS values were determined for chips samples with AP stored at 4 °C compared to 25 °C (P < 0.05). According to these results, MAP was the most effective method for maintaining the overall quality of emulsion-type sausage chips.

Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage.

Taro (Colocasia esculenta) is a major root crop or vegetable in the world, and the corm is a good source of many nutrients including starch, vitamins, and minerals. Taro corms are processed into various forms before consumption, which makes them perishable, reduces the shelf life, and increases postharvest losses. The surface browning of fresh-cut taros is one of the major factors that limits storage life and affects consumer acceptance. In this study, the effects of ferulic acid (FA) as an effective agent in the prevention of quality deterioration were investigated. Fresh-cut taros were immersed in distilled water and different concentrations of FA (1, 2, 5, 10, and 20 mM) solutions for 30 min, air-dried at 25°C for 30 min, and then stored at 5°C for 12 days to investigate the effects of FA on browning. Among the FA concentrations tested, 10 mM resulted in significantly higher L* values, lower a* and b*, and browning index values. FA treatment (10 mM) also induced de novo biosynthesis of two volatile compounds, including non-anal and octanoic acid ethyl ester in fresh-cut taros following extended cold storage. The results suggest that FA treatment maintains the quality of fresh-cut taros under cold conditions. FA treatment enhanced PAL activity and gene expression but reduced total phenolic content and the expression of six C4H, 4CL, and CHS genes, suggesting that FA treatment reduced phenolic biosynthesis. FA treatment reduced PPO activity and gene expression and decreased soluble quinone content, suggesting that FA treatment suppressed the phenolic oxidation. FA treatment enhanced the activity and gene expression of CAT and POD, reduced those of LOX, and decreased MDA and H2O2 levels, suggesting that FA treatment activated the antioxidant defense system and thereby reduced oxidative damage. These findings demonstrated that FA treatment could serve as an effective approach to retard the browning of fresh-cut taros and provided a basis for the feasible application of FA in the preservation of fresh-cut foods.

High‐intensity ultrasound treatment to produce and preserve the quality of fresh‐cut kiwifruit

In this study, high intensity ultrasound (HIU), antibrowning chemicals (calcium chloride and ascorbic acid), water bath were used to avoid the browning of kiwifruit pieces, and the shelf-life of fresh-cut was measured (two weeks). The treated fresh-cut kiwi samples were evaluated in terms of color, enzyme activities, bioactive compounds, microbial and sensory studies. The study shown that HIU treatment restricted (p<0.05) the microbial growth (bacteria, yeats & mold) in fresh-cut kiwi samples at 4 °C. Moreover, kiwi samples exposed to HIU exhibited significant (p<0.05) enhancements in bioactive metabolites as well as improvements in the physical features with the comparison of all other applications. Similarly, the lowest browning index (BI) values were observed for kiwifruit samples by HIU at the end of storage (180.04). Furthermore, the lowest scores for decay (0.5/3.0 and 0.9/3.0 in days 7 and 14, respectively) and off-odor (1/7 and 2/7 in days 7 and 14, respectively) were determined for the fresh-cut kiwifruit subjected to HIU. It has been proposed that HIU application is a possible choice to take the place of chemical and physical approaches to extend the product life and maintain quality characteristics in fresh-cut kiwifruit at cold storage conditions.