Article
Food Science & Technology
Nan-nan An, Shi-yu Zhao, Dong Li, Yong Wang, Li-jun Wang
Summary: In this study, the hot-air flow rolling dry-blanching (HMRDB) technology was used to process A. sessiliflorus, effectively inactivating enzymes and reducing drying time. The resulting dried product showed improved quality and yield.
Article
Food Science & Technology
Konstantina Tsikrika, Boon-Seang Chu, David H. Bremner, Adilia Lemos
Summary: This study evaluated the effects of ultrasound at different frequencies and power levels on enzyme activity and antioxidant content in strawberry puree. The results showed that ultrasound treatment reduced enzyme activity and increased anthocyanin content and antioxidant capacity. Ultrasound treatment improved the quality of strawberry puree while maintaining the content of bioactive compounds, compared to traditional pasteurization.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Horticulture
Vibha Mishra, Yulia Kaplan, Idit Ginzberg
Summary: The susceptibility of pomegranate fruit to chilling injury of the peel (CIp) during cold storage was found to be associated with downregulation of PHENYLALANINE AMMONIA-LYASE (PAL) and upregulation of POLYPHENOL OXIDASE (PPO). Pre-storage washing with CaCl2 and citric acid was effective in reducing CIp incidence by increasing antioxidation-related gene expression.
SCIENTIA HORTICULTURAE
(2022)
Review
Acoustics
Muhammad Umair, Sidra Jabeen, Zekai Ke, Saqib Jabbar, Faiqa Javed, Muhammad Abid, Kashif-ur Rehman Khan, Yu Ji, Sameh A. Korma, Mohamed T. El-Saadony, Liqing Zhao, Ilaria Cacciotti, Clara Mariana Goncalves Lima, Carlos Adam Conte-Junior
Summary: Fruit juices are frequently consumed due to their nutritious benefits, appealing flavor, and vibrant color. The stability of enzymes in fruit juices is a concern for their shelf life. In the past two decades, there has been a transformation in the fruit juice processing industry from thermal treatments to nonthermal treatments (NTTs) to meet the requirements for microbiological and enzymatic stability. NTTs have the potential to produce microbiologically safe and enzymatically stable fruit juices with minimal loss of bioactive components. The inactivation of enzymes in NTTs mainly occurs through protein structure modification and active site conformation.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Rongrong Wang, Jie Liu, Jvhua Zhang, Gaoyang Li, Shenghua Ding
Summary: The study investigated the thermal effects on the inactivation kinetics of polyphenol oxidase (PPO) and peroxidase (POD) in lily bulb as well as the functional properties of its flours. Blanching treatment at high temperatures was found to reduce browning and increase the swelling power and water solubility index of lily bulb flours. The blanching process also resulted in increased viscosity and changes in the rheological properties of the flours.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Environmental Sciences
Muhammad Akram, Baoyu Gao, Jingwen Pan, Rizwan Khan, Muhammad Ali Inam, Xing Xu, Kangying Guo, Qinyan Yue
Summary: A bimetallic nanoparticle-laded biosorbent with nickel and lanthanum was synthesized from pomegranate fibers by a solvothermal method. The material exhibited efficient phosphate removal capability and remained stable during multiple cycles of adsorption-desorption.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Food Science & Technology
Oscar Y. Barron-Garcia, Bibiana Nava-Alvarez, Marcela Gaytan-Martinez, Eva Gonzalez-Jasso, Eduardo Morales-Sanchez
Summary: This study investigated the effects of ohmic heating blanching (OHB) at different temperatures (67-90°C) on the inactivation of polyphenol oxidase (PPO), color, and texture in Agaricus bisporus mushrooms. Results showed that OHB was able to inactivate PPO more quickly and with less impact on the color and texture of the mushrooms compared to conventional blanching. The OHB process also had a lower energy activation value.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Applied
Dayi Ji, Qiang Wang, Tingting Lu, Haile Ma, Xiumin Chen
Summary: The study investigated the effects of ultrasonic conditions on the phytochemical profiles, antioxidant activity, and enzymatic activities in coffee leaves. Different ultrasonic parameters led to changes in phenolic content and antioxidant activity in coffee leaves. Temporal patterns were observed in the activities of polyphenol oxidase and peroxidase after ultrasonication, impacting the levels of phenolic compounds.
Article
Agriculture, Multidisciplinary
Jisun H. J. Lee, Deepak M. Kasote, Guddadarangavvanahally K. Jayaprakasha, Carlos A. Avila, Kevin M. Crosby, Bhimanagouda S. Patil
Summary: This study optimized PPO and POD extraction methods, identified optimal conditions for maximum enzyme activity, and investigated the effects of different production systems on PPO and POD activity in tomato fruits. The results suggest that certain volatile compounds have inhibitory effects on PPO, highlighting the potential for improving the shelf-life of fresh tomato fruit and its products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Tandokazi Pamela Magangana, Nokwanda P. Makunga, Chris la Grange, Maria A. Stander, Olaniyi Amos Fawole, Umezuruike Linus Opara
Summary: Pomegranate peel is rich in phytochemicals and can be effectively used for the development of value-added products through blanching pre-treatment, which enhances the yield, polyphenol content, antioxidant properties, and antibacterial activity of the extracts. This study supports the commercial utilization of pomegranate peel as a valuable source for various industries.
Article
Agriculture, Multidisciplinary
Wesam Al-Jeddawi, Julie K. Northcutt, Paul Dawson
Summary: A study was conducted to investigate the changes in polyphenol oxidase (PPO) activity, surface color, and hydroxymethylfurfural (HMF) content in fresh and pre-frozen peach slices stored at different temperatures. The results showed that browning and PPO activity were more pronounced in peaches stored at -7°C compared to those stored at -9°C and -12°C. The peach slices treated with blanching, followed by ascorbic acid and citric acid dip, exhibited less discoloration and lower PPO activity. Non-enzymatic browning was more significant in blanched peaches during storage. Pretreating blanched peaches with ascorbic acid and citric acid reduced browning during frozen storage at -9°C or -12°C.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Nejib Hasnaoui
Summary: This study describes a simple, rapid, and environmentally-friendly method for extracting bioactive compounds from pomegranate peel. The quality of the extract was evaluated in terms of its antiproliferative activity and its impact on the sensory attributes of food products.
Article
Chemistry, Applied
Shengwei Sun, Siqi Huang, Yaning Shi, Yuting Shao, Jiarong Qiu, Rita-Cindy Aye-Ayire Sedjoah, Zhenzhen Yan, Liping Ding, Dandan Zou, Zhihong Xin
Summary: Non-extractable polyphenols (NEPPs) in pomegranate peel were released using acid hydrolysis and ethyl acetate extraction, leading to the identification of ten NEPPs. Six compounds were isolated and their structures determined, with compounds 3 and 5 showing significant antimicrobial activity. This study sheds new light on the composition of bound chemicals in pomegranate peel and serves as a foundation for further processing and utilization.
Article
Biochemistry & Molecular Biology
Tandokazi Pamela Magangana, Nokwanda P. Makunga, Olaniyi Amos Fawole, Maria A. Stander, Umezuruike Linus Opara
Summary: The study shows that hot water blanching can effectively reduce PPO activity, increase antioxidant activity, and exhibit antibacterial activity against certain bacterial strains in pomegranate peel extracts. Blanched peel extracts from the 'Herskawitz' cultivar demonstrate great potential for commercial applications in various industries.
Article
Food Science & Technology
Arjun Ghimire, Niraj Paudel, Ranjana Poudel
Summary: The study showed that pomegranate peel extract from the Ganesh variety significantly improved the preservation of ground buffalo meat under refrigeration at 4 degrees C, effectively controlling Peroxide value, TBARS value, and total plate count, thereby extending the shelf life of the meat.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Tatenda Gift Kawhena, Umezuruike Linus Opara, Olaniyi Amos Fawole
Summary: This study investigated the effects of gum Arabic and starch-based coating, as well as different polyliners, on the quality of 'Wonderful' pomegranate fruit during cold storage. The results suggest that the combination of GA(MS) coating with Xtend polyliners can effectively maintain the fruit quality, reduce weight loss, and decrease respiration rate.
Article
Engineering, Chemical
Olaniyi Amos Fawole, Tafadzwa Kaseke, Umezuruike Linus Opara
Summary: This study compared the composition and bioactivity of oil extracted from pomegranate seeds using different drying methods from sun-burned fruit and healthy fruit. The results showed that oven dried seeds from sun-burned fruit had the highest oil yield and antioxidant activity, while the oil extracted from seeds of healthy fruit exhibited stronger antimicrobial activity. The fatty acid composition was not affected by fruit quality and seed drying method. Therefore, seeds from sun-burned fruit can be used as a good raw material for cosmetic formulation.
Article
Engineering, Chemical
Tafadzwa Kaseke, Olaniyi Amos Fawole, Umezuruike Linus Opara
Summary: This review provides a detailed presentation of the chemical properties, health benefits, and applications of cold-pressed macadamia nut oil (CPMO). CPMO is preferred by consumers due to its exceptional quality attributes and safety. The oil, rich in monounsaturated fatty acids and bioactive phytochemicals, demonstrates good oxidative stability. Its fatty acid composition allows for diverse application in various industries. CPMO offers health benefits related to the prevention of cardiovascular diseases, diabetes, and other chronic conditions.
Article
Food Science & Technology
Sbulelo Mwelase, Umezuruike L. Opara, Olaniyi A. Fawole
Summary: This study evaluated the potential of a chitosan-based melatonin composite coating to maintain the quality and delay senescence of minimally processed pomegranate aril-sacs during refrigerated storage. The results showed that the coating treatments significantly delayed weight loss and respiration rate, retained desirable properties such as color, ascorbic acid content, anthocyanin content, and antioxidant capacity, and suppressed surface browning development. The recommended treatment concentration for optimal results was 0.8-1 mM melatonin. The findings of this study have important implications for preserving the quality and extending the storage life of minimally processed pomegranate aril-sacs.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Trust M. Pfukwa, Wihan Pheiffer, Olaniyi A. Fawole, Marena Manley, Cletos Mapiye
Summary: Crude phenolic extracts of indigenous sub-Saharan fruit byproducts have potent antioxidant activity. This study quantitatively evaluated the phenolic composition and in vitro antioxidant activity of these extracts, as well as their cellular antioxidant and viability efficacy.
Article
Food Science & Technology
Jean Frederic Isingizwe Nturambirwe, Eslam A. Hussein, Mattia Vaccari, Christopher Thron, Willem Jacobus Perold, Umezuruike Linus Opara
Summary: This paper presents a study on using variable selection methods to build an optimal model. Near infrared spectral data was used to classify bruise damage in three apple cultivars, and the most relevant wavelengths were determined using variable selection methods. The results also provided an open-source framework for defect recognition in fresh produce.
Article
Food Science & Technology
Trust M. Pfukwa, Obert C. Chikwanha, Jeannine Marais, Olaniyi A. Fawole, Marena Manley, Cletos Mapiye
Summary: Indigenous, underutilized fruits-byproducts, such as Harpephyllum caffrum Bernh peel extract (HCP), have the potential to be used as novel antioxidants in the food industry. This study evaluated the effects of different levels of purified ethanolic HCP extracts on the shelf life and sensory attributes of ground beef patties. The HCP extracts improved colour and protein stability, reduced TBARS levels, but also affected tenderness, juiciness, and flavours in the beef patties.
Article
Food Science & Technology
Sbulelo Mwelase, Tafadzwa Kaseke, Olaniyi Amos Fawole
Summary: In this study, the optimization of methylcellulose edible coating additives, including salicylic acid, canola oil, and tween-80, was conducted using response surface methodology to improve the quality management of pomegranate arils. The results showed that the selected additives and their interactions had significant effects on various quality parameters. The optimized conditions for the additives were determined, and the predicted responses matched well with experimental values, indicating the accuracy and suitability of the model.
CYTA-JOURNAL OF FOOD
(2023)
Article
Biochemistry & Molecular Biology
Hansika Sati, Renu Bhardwaj, Olaniyi Amos Fawole, Sunil Pareek
Summary: This study aimed to investigate the protective effect of melatonin on Silver King peaches. The results showed that treatment with 100 μM melatonin successfully preserved the fruit quality at chilling temperatures, with delayed respiration rate, lower malondialdehyde levels, and preservation of certain physicochemical parameters. Furthermore, melatonin treatment was associated with an increase in proline concentration and enhanced activity of certain enzymes involved in proline metabolism.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Article
Nutrition & Dietetics
Tshamisane Mkhari, Tafadzwa Kaseke, Olaniyi Amos Fawole
Summary: This study evaluated the potential of using maltodextrin, gum Arabic, and their blends to produce functional beetroot waste extract powder. The results showed that using maltodextrin or gum Arabic separately produced powders with better color, solubility, and encapsulation efficiency, and higher levels of bioactive compounds. Blending the two biopolymers improved certain properties but also resulted in agglomeration of the powders.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Tobi Fadiji, Tebogo Bokaba, Olaniyi Amos Fawole, Hossana Twinomurinzi
Summary: The implementation of artificial intelligence (AI) in postharvest agriculture has significantly improved thanks to extensive scientific research. This study used bibliometric tools to analyze research trends in AI application in postharvest agriculture, identifying research gaps and hotspots. The results showed a significant increase in publications on AI applications in postharvest agriculture research in the last decade. China, the USA, and India were the top three most productive countries in this field. The analysis also revealed low development degrees in certain topics such as the Internet of Things and cold chain logistics. This study contributes to reducing postharvest losses, enhancing food nutrition and quality, and mitigating food insecurity. It provides valuable scientific references for researchers and guides future research in AI applications in postharvest agriculture.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Food Science & Technology
Kwanele A. Nxumalo, Olaniyi A. Fawole
Summary: This study functionalized chitosan with Bidens pilosa extract and applied it to composite films. The results showed that chitosan films fused with B. pilosa extract exhibited excellent antifungal and antioxidant properties. Liquid chromatography-mass spectrometry analysis also identified various metabolites. Additionally, the chitosan coating was effective in maintaining the postharvest quality of raspberry fruit.
JOURNAL OF FOOD QUALITY
(2023)
Article
Materials Science, Multidisciplinary
Tshiamo B. Leta, Jerry O. Adeyemi, Olaniyi A. Fawole
Summary: The biosynthesis of zinc oxide nanoparticles using pomegranate waste as mediating agents showed promising potential as additives in food packaging materials, with good physicochemical characteristics and antimicrobial activity.
MATERIALS RESEARCH EXPRESS
(2023)
Article
Agriculture, Multidisciplinary
Noluthando Makhathini, Tafadzwa Kaseke, Olaniyi Amos Fawole
Summary: This study explored the potential of maltodextrin, gum Arabic, and waxy starch as wall materials for the production of functional pomegranate peel extract powder. The results showed that gum Arabic-encapsulated powder exhibited higher antioxidant and antimicrobial activity, while the addition of maltodextrin increased the content of secondary metabolites.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
