Food Science and Technology
Sabri Sudirman; Bernica Toyba; Herpandi Herpandi; Indah Widiastuti; Puspa Ayu Pitayati; Miftahul Janna; Rahmadiana Utami
Abstract
Purpose: Oxidative stress is a condition caused by an imbalance between free radicals and the body's antioxidant defense system. Antioxidants are substances that reduce or inhibit the formation of free radicals. This study aimed to evaluate the effects of different extraction temperatures on the polyphenol ...
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Purpose: Oxidative stress is a condition caused by an imbalance between free radicals and the body's antioxidant defense system. Antioxidants are substances that reduce or inhibit the formation of free radicals. This study aimed to evaluate the effects of different extraction temperatures on the polyphenol content of nipa palm (Nypa fruticans) fruit husk and to determine its antioxidant activity. Research method: The nipa palm fruit husk was extracted using different temperatures (30°C, 45°C, and 60°C) and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl method. The data were presented as mean ± standard deviation and analyzed by one-way analysis of variance (one-way ANOVA) followed by Duncan multiple comparison tests. Findings: The results showed that an extraction temperature of 60°C produced the highest total phenolic (44.50 mg Gallic acid equivalent per g of sample), flavonoid (8.75 mg Quercetin equivalent per g of sample), and tannin (50.30 mg Tannic acid equivalent per g of sample). Fourier transform infrared analysis detected hydroxyl groups, indicating the presence of polyphenol compounds in the nipa palm fruit husk extract. Furthermore, the extraction temperature of 60°C exhibited the highest radical scavenging activity (52.79%) compared to other temperatures (30°C and 45°C). These findings suggest that nipa palm fruit husk extract can serve as a natural antioxidant and has potential applications as a pharmaceutical agent. Research limitations: There were no limitations identified. Originality/Value: This study is the first to report the effect of temperature on the extraction of polyphenol content from nipa fruit husks. It also highlights the potential of nipa fruit husk extract as a natural source of antioxidant agents.
Food Science and Technology
Thanh Viet Nguyen; Le Hoang Phuc; Ngoc Quy Nguyen; Minh Tien Nguyen; Van Chi Khang
Abstract
Purpose: This study evaluated how ripening stages and anatomical parts affect the nutritional composition, physicochemical attributes, and antioxidant potential of Ri6 Durian (Durio zibethinus Murr.). The goal was to determine the optimal harvest stage and explore full fruit utilization to reduce postharvest ...
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Purpose: This study evaluated how ripening stages and anatomical parts affect the nutritional composition, physicochemical attributes, and antioxidant potential of Ri6 Durian (Durio zibethinus Murr.). The goal was to determine the optimal harvest stage and explore full fruit utilization to reduce postharvest losses. Research method: Peel, flesh, and seed samples were collected at 15 weeks (mature fruit, MF) and 17 weeks (ripe fruit, RF) after flowering. Ethanol extracts were analyzed for proximate composition, pH, titratable acidity, total soluble solids, total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity using DPPH and ABTS assays. Findings: Ripening increased moisture (36.7-80.8%) and sugars (16.7-55.5 mg/g DW), while reducing acidity. The peel consistently exhibited the highest bioactive levels, with TPC reaching 2.91 mg GAE/g and TFC 0.21 mg QE/g at MF. Antioxidant activity was stronger in the peel, with DPPH values up to 0.67 mg AAE/g DW, exceeding ABTS activity (0.50 mg AAE/g DW). Research limitations: The study was limited to one Durian cultivar (Ri6) and two ripening stages, which may restrict generalizability to other cultivars or maturity levels. Originality/Value: This research highlights the underutilized value of Durian peel and seed for functional food or nutraceutical development, and provides practical guidance for ripening-based harvest decisions to support sustainable postharvest strategies. The findings contribute innovative insights into full-fruit utilization and promote value addition for tropical fruits, offering practical applications for both industry and farmers.
Medicinal Plants
Thi Kim Ngan Tran; Hoang Thien Vu Nguyen; Thi Thu Ha Nguyen; Thi Cam Thai
Abstract
Purpose: Study on the effects of extraction methods on the biological activities of Centella asiatica, including antibacterial and antioxidant properties. Research Method: The main components of C.asiatica include triterpenoid saponins, polyphenols, flavonoids, and other health-beneficial compounds found ...
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Purpose: Study on the effects of extraction methods on the biological activities of Centella asiatica, including antibacterial and antioxidant properties. Research Method: The main components of C.asiatica include triterpenoid saponins, polyphenols, flavonoids, and other health-beneficial compounds found through phytochemical screening. Ethanol extraction is performed using three extraction methods: immersion extraction, ultrasonic extraction, and reflux. Centella asiatica extract was tested for polyphenol content, total flavonoids, total triterpenoid saponins, and the ability to scavenge the free radicals DPPH and ABTS. Findings: The reflux extraction method was more effective than the other extraction methods in extracting chemical components, yielding relatively higher polyphenol, total flavonoid, and total triterpenoid saponins contents. All three types of extracts have the ability to fight oxidation, protecting cells from harmful free radicals. The IC50 value of pennywort extract in DPPH and ABTS free radical scavenging tests ranged from 455.52 and 270.05 µg/mL (soaked) < 333.63 and 206.56 µg/mL (ultrasound) < 239.75 and 199.75 µg/mL (reflux). The minimum inhibitory concentration (MIC) for the two bacterial strains Staphylococcus aureus and Escherichia coli was less than 2.188 mg/mL in all three methods. Research limitations: No limitations were encountered. Originality/Value: The development of extraction processes and evaluation of high quality extracts from gotu kola requires a combination of traditional methods and modern technology such as the use of advanced chemical and biological analytical techniques. This may create opportunities for the development of new technologies in the field of herbal extraction.
Postharvest Biology and Technology
Soheila Aghaei Dargiri; Somayeh Rastegar; Mahbobeh Mohammadi
Abstract
Purpose: The limited shelf life of Mexican lime fruits when stored under ambient conditions is a significant challenge. The progressive color alteration and loss of freshness can lead to reduced marketability and increased its waste. Research Method: The objective of this research was to preserve ...
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Purpose: The limited shelf life of Mexican lime fruits when stored under ambient conditions is a significant challenge. The progressive color alteration and loss of freshness can lead to reduced marketability and increased its waste. Research Method: The objective of this research was to preserve the storage quality of Mexican lime fruit by employing chitosan 1.5%, chitosan 1.5% + spirulina algae (Sp) (1%), and Moringa oleifera (Mo) leaf extracts (1%) at 20 ± 2 °C and 50-60% relative humidity for 24 days. Findings: The findings indicated that the samples coated with chitosan + Sp experienced a significantly lower weight loss compared to the control (19.8%) fruit after 24 days of storage, with a weight loss of 16.4%. A significant difference was observed between the control and treated fruit in terms of a* color parameter, with the highest value found in the control group (2.5) and the lowest value found in the chitosan-treated group (-6.7). The treated fruit exhibited significantly higher levels of phenol and flavonoid content compared to the control group. After the 24 days of storage, the chitosan 1.5% + Sp treatment displayed the highest antioxidant activity (88.66%), followed closely by the chitosan + Mo treatment (88.76%), while the control group exhibited the lowest antioxidant activity (78.75%). The treatments exhibited a significant decrease in polyphenol oxidase (PPO) enzyme activity compared to the control group, accompanied by an increase in the activity of peroxidase (POD) and catalase (CAT) enzymes. Research limitations: There was no limitation. Originality/value: Generally, the utilization of chitosan edible coatings, specifically chitosan combined with spirulina algae, has shown promising results in preserving the quality and extending the shelf life of Mexican lime fruit stored at 20 ± 2 °C.
Postharvest Biology and Technology
Orang Khademi; Somayeh Khoveyteri Zadeh; Mohsen Roodpeyma
Abstract
Purpose: One of the most important subtropical fruits in Iran is Japanese persimmon. Persimmon is a climacteric fruit and continues to ripening after the harvest. One of the main quality components in persimmon fruit is its appearance due to the presence of different carotenoid pigments. Persimmon has ...
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Purpose: One of the most important subtropical fruits in Iran is Japanese persimmon. Persimmon is a climacteric fruit and continues to ripening after the harvest. One of the main quality components in persimmon fruit is its appearance due to the presence of different carotenoid pigments. Persimmon has also high antioxidant capacity. The use of LED lights is one of the most important commercial techniques to increase the quality and postharvest life of the fruits. In the present study, the effect of LED lights on the coloring and antioxidant capacity of persimmon fruit was studied. Research method: The Karaj genotype of persimmon was harvested at commercial stage and exposed to white and red LED lights (at intensity of 40-60 candle/W) up to 21 days at 10°C and 80% RH, as the control fruit was stored at dark conditions. Findings: The results showed that the samples of red LED light had higher color index and lower hue° and L * values as compared to control or white LED light samples. Therefore, the red light induced the coloring in persimmon fruit, but the white light did not show such an effect. Also, both white and red LED lights have resulted in better preservation and increased antioxidant capacity in persimmon fruit as compared to control. Research limitations: No limitations were encountered. Originality/Value: based on the results of this experiment, LED lights are effective treatments in maintaining and increasing the quality of Japanese persimmon at the postharvest stage, and have potential to further investigation and commercialization.
Food Science and Technology
Laleh Mosharraf; Maryam Tatari; Saeed Malek
Abstract
Purpose: The white mulberry tree (Morusalba) having a low water requirement, is native to Iran. Mulberry leaf extract is a rich chlorophyll source, and natural source of antioxidants and coloring pigments. White mulberry leaf extract was studied in terms of color production ability and antioxidant properties. ...
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Purpose: The white mulberry tree (Morusalba) having a low water requirement, is native to Iran. Mulberry leaf extract is a rich chlorophyll source, and natural source of antioxidants and coloring pigments. White mulberry leaf extract was studied in terms of color production ability and antioxidant properties. Research method: The extracts of mulberry leaves were extracted by pure solvents of methanol, acetone, ethanol and 96% and 80% ethanol. Color extraction was investigated at beginning, middle and end of the production season. Antioxidant capacity, phenolic compounds, ferric reducing power and color stability were evaluated. Findings: 80% ethanol had a higher extraction rate and was cost-effective. In April and May, more total chlorophyll and carotenoid were extracted than in June. To determine the optimized antioxidant capacity, 100% ethanol solvent, sample to solvent ratio of 1 to 10, and microwave power of 500-watt were used. The leaves phenolic compounds extracted were highest in April (24.01 μg/ml) and lowest in June (19.13 μg/ml). The ferric reducing power was higher in the first samples of the season. Color stability decreased with pH from 6 to 3 and temperature increasing from laboratory temperature to 90°C and receiving light. Research limitations: The extracted color was not investigated in food products. Originality/Value: Chlorophyll, carotenoids, phenolic compounds and ferric reducing power were higher in the leaves at the beginning of the season. Color extraction from leaves harvested in April with 80% ethanol solvent had a higher value while maintaining pH and storage at room temperature in the dark.
Fresh-Cut Produce
Farid Moradinezhad
Abstract
Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: ...
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Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: Effect of different post-cutting chemical treatments including calcium chloride (CaCl2), ascorbic acid (AA), salicylic acid (SA), oxalic acid (OA) and citric acid (CA) on the quality maintenance and extending the shelf life of fresh-cut were evaluated. Treated slices were placed into the Polypropylene (PP) containers with lids (Passive MAP) and stored at 4±1 °C for two weeks. Findings: The results showed that the highest firmness (7.01 N) was recorded in CaCl2 treated fresh-cut mangoes at the end of storage. The TSS significantly was lower in all treated fresh-cuts compared to the control. Besides, treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control. Interestingly, mango slices that were treated with CaCl2 had a higher texture (4.33) value compared to the control and other treatments. The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage. The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments. The hue values were best maintained in OA and CA treatments. Moreover, the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage. Limitations: No limitations were found to report. Originality/Value: In conclusion, CaCl2, AA and SA were better treatments for fresh-cut mangoes because higher acceptability and sensorial quality and also longer shelf life.
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