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Gustavo A Gonzalezaguilar - One of the best experts on this subject based on the ideXlab platform.
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influence of alginate based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh cut kent Mangoes
Lwt - Food Science and Technology, 2013Co-Authors: Rosario Maribel Roblessanchez, Maria Alejandra Rojasgrau, Isabel Odriozolaserrano, Gustavo A Gonzalezaguilar, Olga MartinbellosoAbstract:The effect of alginate-based edible coating as carrier of antibrowning agents (ascorbic and citric acid) on color, bioactive compounds content and antioxidant activity of fresh-cut Mangoes ‘Kent’ stored at 4 � C were evaluated. The application of alginate edible coating in conjunction with antibrowning agents (ascorbic and citric acid) to mango cubes maintained higher color values (L* and � Hue) and increased vitamin C content compared to mango cubes treated only with alginate coating or control. Total phenols content, measured throughout the FolineCiocalteu method, was increased 2-fold in cubes coated with alginate plus antibrowning agent. This behavior was attributed to vitamin C addition and not to a real increase in phenolic compounds. However, Mangoes coated with alginate plus antioxidant presented higher concentration of r-hydroxybenzoic and ellagic acid than those samples coated just only with alginate or control. Mango cubes with antibrowning agents had the highest antioxidant activity due the ascorbic acid addition. The combination of alginate and antibrowning agent preserved the color of fresh-cut Mangoes and increased the antioxidant potential of cubes.
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influence of alginate based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh cut kent Mangoes
Lwt - Food Science and Technology, 2013Co-Authors: Rosario Maribel Roblessanchez, Maria Alejandra Rojasgrau, Isabel Odriozolaserrano, Gustavo A Gonzalezaguilar, Olga MartinbellosoAbstract:Abstract The effect of alginate-based edible coating as carrier of antibrowning agents (ascorbic and citric acid) on color, bioactive compounds content and antioxidant activity of fresh-cut Mangoes ‘Kent’ stored at 4 °C were evaluated. The application of alginate edible coating in conjunction with antibrowning agents (ascorbic and citric acid) to mango cubes maintained higher color values (L* and °Hue) and increased vitamin C content compared to mango cubes treated only with alginate coating or control. Total phenols content, measured throughout the Folin–Ciocalteu method, was increased 2-fold in cubes coated with alginate plus antibrowning agent. This behavior was attributed to vitamin C addition and not to a real increase in phenolic compounds. However, Mangoes coated with alginate plus antioxidant presented higher concentration of ρ-hydroxybenzoic and ellagic acid than those samples coated just only with alginate or control. Mango cubes with antibrowning agents had the highest antioxidant activity due the ascorbic acid addition. The combination of alginate and antibrowning agent preserved the color of fresh-cut Mangoes and increased the antioxidant potential of cubes.
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novel postharvest treatment reduces ascorbic acid losses in mango mangifera indica l var kent
American Journal of Agricultural and Biological Sciences, 2010Co-Authors: Maria A Islasosuna, Norma A Stephenscamacho, Carmen A Contrerasvergara, Marisela Riveradominguez, Ernesto Sanchezsanchez, Monica A Villegasochoa, Gustavo A GonzalezaguilarAbstract:Problem statement: Mango is a tropical fruit that ripens very quickly; for this reason, there has been a continuous effort to develop postharvest technologies to extend its shelf life and quality. Among them, 1-Methylcyclopropene (1-MCP) is widely used because it inhibits the action of ethylene receptors. Approach: Changes in physicochemical parameters, bioactive compounds and cell wall degrading activities were evaluated during storage and ripening of fresh whole Mangoes treated with 1-MCP (750 nL L-1). Mature-green Mangoes, cultivar Kent, untreated or treated with 1-MCP were evaluated for external quality, phytochemicals, Polygalacturonase (PG) and Pectin Methylesterase (PME) enzymatic activities during storage at 20°C for 2 weeks. Results: Concentration of ascorbic acid decreased during fruit ripening but 1-MCP-treated Mangoes had reduced losses. Polygalacturonase and pectin methylesterase activities were reduced in the treated fruits as compared to untreated Mangoes. Small changes in I²-carotene were observed between treated and untreated fruits. Conclusion: 1-MCP affected the ripening process in “Kent” mango, reducing losses of ascorbic acid, this treatment is justified since it helps to maintain mango’s nutritional value during its shelf life.
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quality index consumer acceptability bioactive compounds and antioxidant activity of fresh cut ataulfo Mangoes mangifera indica l as affected by low temperature storage
Journal of Food Science, 2009Co-Authors: Rosario Maribel Roblessanchez, Olga Martinbelloso, Maria A Islasosuna, Humberto Astiazarangarcia, Francisco Vazquezortiz, Shela Gorinstein, Gustavo A GonzalezaguilarAbstract:To measure bioactive compound losses due to minimal processing, mature green fresh-cut Mangoes (Mangifera indica L.) cv. "Ataulfo" were subjected to an antioxidant treatment and stored at 5 degrees C during 15 d. Quality index, total phenols, flavonoids, beta-carotene, ascorbic acid, vitamin E, and antioxidant activity were measured during the storage period of fruits. Antioxidant capacity was estimated using ORAC(FL), TEAC, and DPPH assays. The dipping treatments with ascorbic acid (AA) + citric acid (CA) + CaCl2 affected positively quality delaying deterioration of fresh-cut mango as compared with whole fruit. However, dipping treatment affected the consumer preferences of fresh-cut Mangoes. The highest vitamin C, beta-carotene, and vitamin E losses were observed after 10 d, being similar in whole and fresh-cut Mangoes. The antioxidant activity was not significantly affected by storage time. We conclude that fresh-cut Mangoes retained their bioactive compound content during storage and their antioxidant and nutritional properties make them a good source of these compounds.
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improving antioxidant capacity of fresh cut Mangoes treated with uv c
Journal of Food Science, 2007Co-Authors: Gustavo A Gonzalezaguilar, Monica A Villegasochoa, Miguel Angel Martineztellez, Alfonso A Gardea, Fernando J AyalazavalaAbstract:The effect of UV-C irradiation time on total phenol, flavonoids, beta-carotene, ascorbic acid contents, and antioxidant capacity (ORAC, DPPH(*)) of fresh-cut "Tommy Atkins" mango stored for 15 d at 5 degrees C was investigated. Fresh-cut mango was irradiated for 0, 1, 3, 5, and 10 min prior to storage at 5 degrees C. UV-C irradiation for 10 min induced a hypersensitive defense response resulting in the phenols and flavonoids accumulation which was positively correlated with ORAC and DPPH(*) values. However, beta-carotene and ascorbic acid content of fresh-cut mangos decreased with irradiation time during storage. Antioxidant capacity (ORAC, DPPH(*)) was increased in fresh-cut Mangoes treated with UV-C irradiation. In conclusion, UV-C irradiation appears to be a good technique to improve the total antioxidant capacity of fresh-cut mango.
D T Krizek - One of the best experts on this subject based on the ideXlab platform.
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use of uv c irradiation to prevent decay and maintain postharvest quality of ripe tommy atkins Mangoes
International Journal of Food Science and Technology, 2001Co-Authors: Gustavo A Gonzalezaguilar, Chien Y Wang, J G Buta, D T KrizekAbstract:Summary Ripe Mangoes ‘Tommy Atkins’ were exposed to UV-C irradiation for 10 and 20 min, prior to storage for 14 days at 5 or 20 ∞C and a shelf-life period of 7 days at 20 ∞C. UV-C-treated fruit maintained better visual appearance than unirradiated controls. UV-C irradiation for 10 min was the most eAective regime in suppressing decay symptoms and maintaining firmness during storage at 5 or 20 ∞C. Such fruit (treated with UV-C for 10 min) showed greater levels of putrescine and spermidine after cold storage than controls and those treated with UV-C for 20 min. Higher levels of sugars and lower levels of organic acids were observed in Mangoes treated with UV-C for 20 min. However, the most eAective UV-C treatment (10 min) for reducing decay maintained sugar and organic acid levels similar to the controls. No UV-damage was observed on treated fruits after storage. These results indicate that UV-C irradiation could be used as an eAective and rapid method to preserve the postharvest life of ripe Mangoes without adversely aAecting certain quality attributes.
Bartolomeu G De S Medeiros - One of the best experts on this subject based on the ideXlab platform.
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development and characterization of a nanomultilayer coating of pectin and chitosan evaluation of its gas barrier properties and application on tommy atkins Mangoes
Journal of Food Engineering, 2012Co-Authors: Bartolomeu G De S Medeiros, Ana Cristina Pinheiro, Maria G Carneirodacunha, A A VicenteAbstract:Abstract A nanomultilayer coating made of food-grade, bio-based materials (consisting of five nanolayers of pectin and chitosan) was produced. This coating was firstly characterized in terms of the water vapor, oxygen and carbon dioxide permeabilities; these parameters exhibited values of 0.019 ± 0.005 × 10−11, 0.069 ± 0.066 × 10−14 and 44.8 ± 32 × 10−14 g m/(Pa s m2), respectively, and are of the same order of magnitude of those found in other nanomultilayer systems. The nanomultilayer system was applied on whole ‘Tommy Atkins’ Mangoes and the layers’ adsorption was confirmed by changes in the contact angle of the coated fruits’ skin. After 45 d of storage, uncoated Mangoes presented a higher mass loss, higher total soluble solids and lower titratable acidity in comparison with coated Mangoes. Uncoated Mangoes had also a damaged and wrinkled appearance, showing evidence of microbial spoilage, and the flesh exhibited a slightly brownish color, in comparison with the coated Mangoes. These results suggest a positive effect of the coating on gas flow reduction and on the consequent extension of the shelf-life of Mangoes.
A A Vicente - One of the best experts on this subject based on the ideXlab platform.
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development and characterization of a nanomultilayer coating of pectin and chitosan evaluation of its gas barrier properties and application on tommy atkins Mangoes
Journal of Food Engineering, 2012Co-Authors: Bartolomeu G De S Medeiros, Ana Cristina Pinheiro, Maria G Carneirodacunha, A A VicenteAbstract:Abstract A nanomultilayer coating made of food-grade, bio-based materials (consisting of five nanolayers of pectin and chitosan) was produced. This coating was firstly characterized in terms of the water vapor, oxygen and carbon dioxide permeabilities; these parameters exhibited values of 0.019 ± 0.005 × 10−11, 0.069 ± 0.066 × 10−14 and 44.8 ± 32 × 10−14 g m/(Pa s m2), respectively, and are of the same order of magnitude of those found in other nanomultilayer systems. The nanomultilayer system was applied on whole ‘Tommy Atkins’ Mangoes and the layers’ adsorption was confirmed by changes in the contact angle of the coated fruits’ skin. After 45 d of storage, uncoated Mangoes presented a higher mass loss, higher total soluble solids and lower titratable acidity in comparison with coated Mangoes. Uncoated Mangoes had also a damaged and wrinkled appearance, showing evidence of microbial spoilage, and the flesh exhibited a slightly brownish color, in comparison with the coated Mangoes. These results suggest a positive effect of the coating on gas flow reduction and on the consequent extension of the shelf-life of Mangoes.
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polysaccharide from anacardium occidentale l tree gum policaju as a coating for tommy atkins Mangoes
Chemical Papers, 2010Co-Authors: Marthyna P. Souza, A A Vicente, Miguel A Cerqueira, Bartolomeu W S Souza, Jose A Teixeira, Ana Lucia Figueiredo Porto, Maria G CarneirodacunhaAbstract:Policaju-based coatings were applied on “Tommy Atkins” Mangoes and the effects of four different treatments on mango shelf-life were evaluated under storage condition at 4°C and 82 % of relative humidity over 28 days. The surface tension of Mangoes was found to be 29.04 mN m−1; the dispersive and polar components were 27.57 mN m−1 and 1.47 mN m−1, respectively, and the critical surface tension was 22.7 mN m−1. A significantly lower mass loss was observed in all Mangoes treated with Policaju-based coatings. For all applied treatments, no significant variation in the total soluble solids and pH was detected over the experimental storage time. The results show that Policaju-based coatings have a positive effect on the shelf-life extension of Mangoes at low storage temperatures (4°C).
J G Buta - One of the best experts on this subject based on the ideXlab platform.
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use of uv c irradiation to prevent decay and maintain postharvest quality of ripe tommy atkins Mangoes
International Journal of Food Science and Technology, 2001Co-Authors: Gustavo A Gonzalezaguilar, Chien Y Wang, J G Buta, D T KrizekAbstract:Summary Ripe Mangoes ‘Tommy Atkins’ were exposed to UV-C irradiation for 10 and 20 min, prior to storage for 14 days at 5 or 20 ∞C and a shelf-life period of 7 days at 20 ∞C. UV-C-treated fruit maintained better visual appearance than unirradiated controls. UV-C irradiation for 10 min was the most eAective regime in suppressing decay symptoms and maintaining firmness during storage at 5 or 20 ∞C. Such fruit (treated with UV-C for 10 min) showed greater levels of putrescine and spermidine after cold storage than controls and those treated with UV-C for 20 min. Higher levels of sugars and lower levels of organic acids were observed in Mangoes treated with UV-C for 20 min. However, the most eAective UV-C treatment (10 min) for reducing decay maintained sugar and organic acid levels similar to the controls. No UV-damage was observed on treated fruits after storage. These results indicate that UV-C irradiation could be used as an eAective and rapid method to preserve the postharvest life of ripe Mangoes without adversely aAecting certain quality attributes.
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maintaining quality of fresh cut Mangoes using antibrowning agents and modified atmosphere packaging
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Gustavo A Gonzalezaguilar, Chien Y Wang, J G ButaAbstract:Treatments to inhibit browning and decay and prolong shelf life of fresh-cut Mangoes were investigated. Combinations of antibrowning agents and modified atmosphere packaging (MAP) resulted in a reduction of browning and deterioration of fresh-cut Mangoes stored at 10 °C. Combinations of several browning inhibitors were more effective than those applied individually. Among these treatments, solutions containing 4-hexylresorcinol (0.001 M) (HR) plus potassium sorbate (0.05 M) (KS) and HR plus KS plus d-isoascorbic acid (0.5 M) (ER) reduced changes in color (L*, a*, and b*) and microbial growth and did not affect sensory characteristics of fresh-cut Mangoes. In general, these treatments did not affect significantly the changes in organic acids and sugar content of slices during the 14 days of storage at 10 °C. High humidity created in the in-package atmosphere alleviated tissue dryness and was an important factor in the ability of the antibrowning solutions to prevent browning and decay. It appears that the ...