Future Postharvest and Food最新文献

Protein Quality Assessment of the Deoiled Guamuchil (Pithecellobium dulce [Roxb.]) Seed Flour

Future Postharvest and Food Pub Date : 2025-02-28 DOI: 10.1002/fpf2.70001

Nitzia Thalía Flores-Jiménez, José Armando Ulloa, Judith Esmeralda Urías-Silvas

{"title":"Protein Quality Assessment of the Deoiled Guamuchil (Pithecellobium dulce [Roxb.]) Seed Flour","authors":"Nitzia Thalía Flores-Jiménez, José Armando Ulloa, Judith Esmeralda Urías-Silvas","doi":"10.1002/fpf2.70001","DOIUrl":"https://doi.org/10.1002/fpf2.70001","url":null,"abstract":"In this research, the amino acid composition, as well as the calculated protein efficiency ratio (C-PERa), calculated biological value (C-BVa), essential amino acid index (EsAAIn), nutritional index (NuIn), in vitro digestibility protein (InViDP), and digestibility corrected amino acid score (PDiCAASc) of a deoiled guamuchil seed flour (DoGSF) were determined as indicators of its protein quality. A total of 20 amino acids (AAs) were identified, where arginine, glutamic acid, proline, aspartic acid, and leucine were the dominants. The first, second, and third limiting AAs were methionine, cysteine, and tryptophan, respectively. Seven of the 11 essential amino acids (EsAAs) had a content higher than the FAO/WHO standard. Hydrophilic (HiAAs), positively charged (PoCAAs), and branched-chain (BrCAAs) AAs showed a good proportion in the DoGSF, with values of 59.15%, 27.43%, and 14.91%, respectively. The values of C-PERa, C-BVa, EsAAIn, NuIn, InViDP, and PDiCAASc were 0.56%–1.71%, 13.84%–29.78%, 46.98%, 15.59%, 72.3%, and 45.19%, respectively. These results demonstrated that DoGSF could be used as a complementary protein source or as a functional ingredient for the development of new foods.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"94-104"},"PeriodicalIF":0.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of Caffeine Content in Tea and Coffee Brands Within the Palestinian Market Using HPLC Method

Future Postharvest and Food Pub Date : 2025-02-19 DOI: 10.1002/fpf2.70000

Waad Hisham, Haneen Nur, Hanadi Sinokort, Duha Haslamon, Alaa Khraiwesh, Abdel Qawasmeh

{"title":"Assessment of Caffeine Content in Tea and Coffee Brands Within the Palestinian Market Using HPLC Method","authors":"Waad Hisham, Haneen Nur, Hanadi Sinokort, Duha Haslamon, Alaa Khraiwesh, Abdel Qawasmeh","doi":"10.1002/fpf2.70000","DOIUrl":"https://doi.org/10.1002/fpf2.70000","url":null,"abstract":"Tea and Arabic coffee drinks are part of the daily routine for the Palestinian population due to deep cultural roots and their caffeine contents. The quality of the tea and coffee may be affected by the controlled-long quarantine procedure followed during importation. Caffeine quantity in tea and coffee samples imported into Palestine has never been assessed. A documented HPLC method was used to determine caffeine contents in Palestinian commercially available imported brands of tea and coffee. The average caffeine content (%w/w) of tea and coffee samples was in the ranges of 0.94%–1.5% and 0.45%–0.74%, respectively. The limit of quantitation (LOQ) and the limit of detection (LOD) were found to be 1.3 and 0.5 ppm, respectively. The relative standard deviation (RSD) for repeatability was less than 5%, which is acceptable, whereas the recovery was more than 97%. The quantity of caffeine in commercially tea and coffee samples test were within the range documented in literature. This suggests that the tea and coffee quality in terms of their caffeine content has not been affected by the procedural/political issues surrounding occupied Palestinian territories. Whether other factors such as phenolic compounds and their attributed antioxidant capacity are affected is a subject of future studies.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"87-93"},"PeriodicalIF":0.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70000","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preserving the Quality of Fresh-Cut Guava (Psidium guajava L.) With an Aloe Vera-Based Multilayered Polysaccharide Edible Coating

Future Postharvest and Food Pub Date : 2025-02-02 DOI: 10.1002/fpf2.12049

Kamlesh S. Patel, Sonu Sharma, Prakash R. Patel, T. V. Ramana Rao, Madaraboina Venkateswara Rao

{"title":"Preserving the Quality of Fresh-Cut Guava (Psidium guajava L.) With an Aloe Vera-Based Multilayered Polysaccharide Edible Coating","authors":"Kamlesh S. Patel, Sonu Sharma, Prakash R. Patel, T. V. Ramana Rao, Madaraboina Venkateswara Rao","doi":"10.1002/fpf2.12049","DOIUrl":"https://doi.org/10.1002/fpf2.12049","url":null,"abstract":"Guava (Psidium guajava L.) is a nutritionally valuable fruit, but its shelf life significantly decreases once cut. Edible coatings can mitigate this issue. This study evaluated various coatings, including xanthan gum (0.25%), HPMC (0.1%), and cinnamic acid (0.1%), both individually and in combination, as well as Aloe vera gel combined with these ingredients. The quality of fresh-cut guava slices was assessed under the storage temperature of 10°C. Coated samples showed significantly better retention of physicochemical attributes than untreated controls. Aloe vera gel, particularly when combined with HPMC (0.1%), was most effective in preserving total phenolic content, Vitamin C, DPPH activity, and sensory qualities, primarily due to its ability to limit oxygen availability and prevent oxidative degradation. The combination of Aloe vera gel, cinnamic acid, and xanthan gum also performed well across all parameters. HPMC's flexibility, odorlessness, and resistance to oils and fats enhance its effectiveness as an oxygen and aroma barrier. In conclusion, the combined use of Aloe vera gel, cinnamic acid, and xanthan gum effectively preserved the quality and extended the shelf life of fresh-cut guava.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"75-86"},"PeriodicalIF":0.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12049","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Studies on Utilization of Millets and Erythritol for Development of Low Calorie Multi Millet Muffin

Future Postharvest and Food Pub Date : 2025-01-30 DOI: 10.1002/fpf2.12050

Anjali N. Sabale, Iranna S. Udachan

{"title":"Studies on Utilization of Millets and Erythritol for Development of Low Calorie Multi Millet Muffin","authors":"Anjali N. Sabale, Iranna S. Udachan","doi":"10.1002/fpf2.12050","DOIUrl":"https://doi.org/10.1002/fpf2.12050","url":null,"abstract":"The increasing consumer preference for healthier snack options is driving innovation in low calorie food products. The aim of this study was to develop low-calorie multi-millet muffins by incorporating nutritious millets and substituting sugar with erythritol, thereby providing a healthier alternative. A set of trials were conducted using response surface methodology to optimize millet flours and study their effect on product responses. The levels of finger millet flour, foxtail millet flour, barnyard millet flour and refined wheat flour were kept between 20–60 g, 20–40 g, 20–50 g, and 20–60 g respectively. According to the outcome, the optimum formula was one with 20 g finger millet flour, 20 g foxtail millet flour, 40 g barnyard millet flour and 60 g refined wheat flour. To optimize erythritol, six formulations were prepared including a control muffin with 100% sugar and others with sugar to erythritol ratios of (80:20, 60:40, 40:60, 20:80, 0:100) respectively. Muffins were analyzed for their physical, textural and chemical properties. Sensory evaluation of muffins was done by a semi-trained panel using the nine-point hedonic scale. Sensory analysis revealed that muffin formulation with 80% erythritol was highly accepted by panelists for its color, flavor, taste, texture, and overall acceptability.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"63-74"},"PeriodicalIF":0.0,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparing Ultraviolet and Photocatalytic Disinfection Techniques and Their Synergistic Effects on Pesticide Presence and Quality Parameters in Grapes

Future Postharvest and Food Pub Date : 2025-01-15 DOI: 10.1002/fpf2.12048

Susmitha Sindhu, Kavitha Lakshmipathy, Lithiyal R, Sushmithashri R, Aswin K Manoj, Sunil C K, Chidanand D V

{"title":"Comparing Ultraviolet and Photocatalytic Disinfection Techniques and Their Synergistic Effects on Pesticide Presence and Quality Parameters in Grapes","authors":"Susmitha Sindhu, Kavitha Lakshmipathy, Lithiyal R, Sushmithashri R, Aswin K Manoj, Sunil C K, Chidanand D V","doi":"10.1002/fpf2.12048","DOIUrl":"https://doi.org/10.1002/fpf2.12048","url":null,"abstract":"The efficacy of ultraviolet (UV) and photocatalytic disinfection techniques, individually and synergistically, in degrading pesticide residues and maintaining quality parameters in grapes were investigated. A bench-scale photocatalytic reactor equipped with UV lamps and photocatalysts (TiO₂ and ZnO) was used for the treatments. LC-MS/MS was employed to check the presence and absence of pesticide residues after UV and photocatalyst treatments. UV-C treatment alone showed an absence of chlorpyrifos and cyprodinil pesticides, whereas UV-C with TiO₂ or ZnO led to near-complete degradation of all pesticides found in grapes. Quality assessments showed a reduction in total phenolic content (TPC) from 269.4 ± 36.2 to 239.7 ± 30.2 mg GAE/100 g with UV-C alone, whereas addition of TiO₂ improved TPC to 273.2 ± 18.3 mg GAE/100 g. Total flavonoid content (TFC) decreased significantly to 17.04 mg QE/100 g with UV-C, but less so with UV-B and UV-A. Ascorbic acid content dropped from 34.91 to 15.75 mg/L with UV-C, but UV-B and UV-A retained more ascorbic acid. Microbial analysis showed a reduction in total plate count from 6.30 ± 0.04 to 3.19 ± 0.10 log CFU/g with UV-C. Overall, the combined treatments of photocatalysts assisted with UV demonstrated an environmentally friendly method for enhancing grape safety and quality, presenting a viable alternative for postharvest disinfection.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"50-62"},"PeriodicalIF":0.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12048","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing the quality of pear candies via jaggery-based osmotic dehydration: Optimization and analysis

Future Postharvest and Food Pub Date : 2025-01-09 DOI: 10.1002/fpf2.12043

Gurpreet Dhillion, Amardeep Kour, Navjot Gupta, Padma Nath Atreya

{"title":"Enhancing the quality of pear candies via jaggery-based osmotic dehydration: Optimization and analysis","authors":"Gurpreet Dhillion, Amardeep Kour, Navjot Gupta, Padma Nath Atreya","doi":"10.1002/fpf2.12043","DOIUrl":"https://doi.org/10.1002/fpf2.12043","url":null,"abstract":"Pear (Pyrus pyrifolia) is a healthy fruit; however, its availability is limited in certain seasons due to short shelf life. To overcome this limitation, a cost-effective dehydration-based preservation involving osmotic dehydration process with jaggery as a pretreatment, followed by drying in a cabinet dryer was explored. The Box–Behnken design was used to optimize the key factors: immersion time (hour), temperature (°C), and jaggery concentration (°Brix) which were employed with the aim to maximize water loss (WL) and overall acceptability (OA) while minimizing solute gain (SG) and achieving the ideal hardness in the resulting pear candy with an OA score. After optimization, immersing the pear for 3 h, maintaining the osmotic solution at 45°C, and using a jaggery concentration of 52°Brix resulted in a WL of 40%, with an SG of 9.5%. The hardness of the resulting pear candy was 3.20 N with an OA score of 7.65. Pear slices were processed using the optimized osmotic dehydration conditions, followed by conventional drying with an air convective dryer at 50°C. Further characterized, the jaggery-osmosed pear candy was compared with traditional sucrose-based pear candy. Our findings suggest that using jaggery as an osmotic agent improved the candy's mineral profile and improved consumer acceptability, making it a suitable alternative to the standard production method.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"40-49"},"PeriodicalIF":0.0,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A review on fruit and vegetable processing using traditional and novel methods

Future Postharvest and Food Pub Date : 2024-12-31 DOI: 10.1002/fpf2.12046

Prashant Kumar Srivastava, Nandan Sit

{"title":"A review on fruit and vegetable processing using traditional and novel methods","authors":"Prashant Kumar Srivastava, Nandan Sit","doi":"10.1002/fpf2.12046","DOIUrl":"https://doi.org/10.1002/fpf2.12046","url":null,"abstract":"Fruits and vegetables are essential for human health, providing superior nutritional benefits while contributing to a sustainable approach that mitigates the impact of climate change. However, their high moisture content makes them highly perishable, leading to significant postharvest losses. As a result, extending their shelf life and maintaining quality are critical challenges that require effective processing techniques. Traditional methods such as blanching, pasteurization, and drying are commonly employed to inhibit microbial growth and enzyme activity. However, these techniques often involve high temperatures, which can negatively affect the quality, structure, and nutrient content of heat-sensitive produce. To overcome these limitations, innovative non-thermal technologies—including high-pressure processing (HPP), pulsed electric fields (PEF), ohmic heating, cold plasma, and ultraviolet (UV) treatments—are gaining attention. These methods preserve nutrient content more effectively and enhance sensory attributes such as color, texture, and flavor, while also reducing processing times, making them suitable for commercial applications. This review provides a comprehensive examination of both traditional and novel processing methods for fruits and vegetables, focussing on their mechanisms, advantages, and limitations. Furthermore, it explores the potential of combining conventional and emerging techniques to develop more sustainable processing solutions that cater to the growing consumer demand for high-quality, nutrient-rich foods.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"4-26"},"PeriodicalIF":0.0,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12046","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Guidelines for study the oxidative stress damage and mechanism of on Caenorhabditis elegans

Future Postharvest and Food Pub Date : 2024-12-31 DOI: 10.1002/fpf2.12042

Shengxiong Chen, Pengren Zhou, Rui Lu, Yangyang Wang, Hui Cao

引用次数: 0

Guidelines for establishing models of immunomodulatory in Caenorhabditis elegans

Future Postharvest and Food Pub Date : 2024-12-23 DOI: 10.1002/fpf2.12044

Boya Ouyang

引用次数: 0

Metabolic response of vitamin C and phenolic compounds in fresh-cut pineapple induced by pulsed electric fields

Future Postharvest and Food Pub Date : 2024-12-22 DOI: 10.1002/fpf2.12045

Alex Guimarães Sanches, Elem Maria Ferreira Feitosa, André Colson Schwob

{"title":"Metabolic response of vitamin C and phenolic compounds in fresh-cut pineapple induced by pulsed electric fields","authors":"Alex Guimarães Sanches, Elem Maria Ferreira Feitosa, André Colson Schwob","doi":"10.1002/fpf2.12045","DOIUrl":"https://doi.org/10.1002/fpf2.12045","url":null,"abstract":"The loss of nutritional quality is the main factor associated with the perishability of minimally processed foods. In this sense, the application of pulsed electric field (PEF) as an abiotic elicitor to induce stress responses in the metabolism of vitamin C and phenolic compounds in minimally processed pineapple tissues was evaluated. The samples were subjected to treatment with PEF (5 pulses – 3.5 kV m−1) and subsequently stored under refrigeration (10 ± 2°C and 90 ± 5% RH) for a period of 7 days. Pulsed electric field treatment increased total vitamin C (AsA) levels by up to 4.32% up to the third day of storage compared to the control and kept oxidized AsA levels low. This is advocated by the incitement of AsA biosynthesis initiated by the more prominent action of l-galactone-1,4-lactone dehydrogenase—GalLDH and the reusing chemicals (Monodehydroascorbate reductase—MDHA and Dehydroascorbate reductase—DHA) in the ascorbate–glutathione cycle. In the metabolism of phenolic compounds, an increase of 25.26%, 21.48%, and 25.44% was observed for polyphenols, flavonoids, and antioxidant activity in samples treated with PEF in relation to the control, respectively, until the third day of storage. These results were corroborated by the higher phenylalanine ammonia-lyase (PAL) – PAL synthesis activity and lower polyphenoloxidase—PPO degradative action, which can be seen in the absence of dark spots on the tissues during storage. Considering the consumption and nutritional potential of minimally processed pineapple, the use of PEF is an important technology to increase/preserve the antioxidant potential, ensuring food safety and the visual appearance of the final product.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"1 4","pages":"454-465"},"PeriodicalIF":0.0,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0