Enzyme activity and partial characterization of proteases obtained from Bromelia karatas fruit and compared with Bromelia pinguin proteases

Food Science and Biotechnology - The enzymatic activity and partial characterization of proteases from Bromelia karatas fruits were evaluated and compared with Bromelia pinguin proteases. The...     

Optimization of ultrasonic-assisted extraction of phenolic compounds from <Emphasis Type="Italic">Justicia spicigera</Emphasis> leaves

A Box–Behnken design (Extraction-time, pulse-cycle, sonication-amplitude) was employed to extract phenolic compounds from Justicia spicigera leaves by ultrasonic-assisted extraction. The muicle leaves extracts were analyzed measuring total phenolic compounds and antioxidant capacity. According to response surface methodology the optimal conditions of ultrasonic-assisted extraction to obtain the highest soluble phenolic content were 2 min (extraction time) for 0.7 s (pulse cycle) at 55% of sonication amplitude. Under these optimal conditions, the total phenolic content was higher when was used ultrasonic-assisted extraction (54.02 mg/g) than stirring (46.46 mg/g) and thermal decoction (47.76 mg/g); however, the antioxidant capacity from J. spicigera extracts did not increase by ultrasonic-assisted extraction. The extracts or aqueous infusions from J. spicigera leaves are used for therapeutic proposes, therefore the ultrasonic-assisted extraction is a useful technology to improve the extraction of phytochemicals from J. spicigera leaves.     

Application of vacuum and exogenous ethylene on Ataulfo mango ripening

The limited industrial processing and export to European countries of fresh Mexican ‘Ataulfo’ mangoes is attributed in part to the lack of homogeneous ripening among fruit from the same lot. A viable technology to alleviate the situation is the application of exogenous ethylene. In this work, vacuum (34 kPa) was applied for 20 min to ‘Ataulfo’ mangoes that were later exposed to exogenous ethylene (500, 1000 and 1500 μL L⁻¹) for 30 min and ripening was monitored. Application of vacuum did not produce apparent visual damage to the fruit; when 1500 μL L⁻¹ ethylene were applied for 30 min after the vacuum, induced production of internal ethylene with a concomitant increase in respiration rate. Firmness and acidity loss proceeded faster after the fruits were exposed to vacuum and 1500 μL L⁻¹ ethylene; similarly, total soluble solids increased and pulp and peel color development was 100% in the whole lot. An overall reduction of three days from the normal ripening time was observed attributed to the treatments. It is proposed that short exposures to vacuum and ethylene could improve the uniformity in mango ripening.     

Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

Food Science and Biotechnology - The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The...     

Postharvest application effect of agave fructans on anthracnose disease,defense-related enzyme activities,and quality attributes in avocado fruit

Food Science and Biotechnology - The postharvest application of high degree of polymerization agave fructans (HDPAF) was tested, evaluating anthracnose disease, defense-related enzyme activities,...     

Effects of Minimal Processing Technologies on Jackfruit (<Emphasis Type="Italic">Artocarpus heterophyllus</Emphasis> Lam.) Quality Parameters

Jackfruit (Artocarpus heterophyllus Lam.) is a tropical fruit with high nutritional value and reported health benefits, but its commercialization is hindered by its mass (>?10 kg) and difficulty to peel. Jackfruit bulbs (JFBs) are often sold fresh, washed only with water and packaged in polypropylene containers, which minimizes their shelf life and makes it necessary to consume them shortly after purchase. Minimally processed products (MPPs) are ready-to-eat fresh-cut products, and the technologies used to produce them to allow better utilizing fruits, extending their shelf life and freshness as much as possible. This review describes reported advantages and limitations that minimal processing methods exert on JFBs. These methods include low temperatures, anti-browning agents, anti-respiratory substances, texturizing agents, controlled atmospheres, edible coatings, osmotic agents, preservatives, and UV treatments among others. Their effects on physiological and physicochemical parameters, as well as effects on shelf life and sensory attributes are also discussed. Evidence shows that minimal processing techniques are a viable option that can be used on JFBs, which preserve quality and sensory attributes by reducing metabolic reactions like respiration rate (RR) and ethylene production. Shelf life can be extended up to 50 days without changes in sensory attributes, and higher retention of bioactive compounds in comparison with untreated JFBs, but results vary with each specific treatment. Minimal processing technologies are a rapid, efficient, and reliable alternative that retain quality and extend the shelf life of fresh JFBs. With further improvements in preservation and standardization, the commercialization of jackfruit could be brought to bear.