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- W2610853640 abstract "The increasing demand for high quality fruit products, fresh-cut and the likes that meetsafety standards has spurred the development of treatments such as ultraviolet-C (UVC)light and thermal treatment. In this study, fresh cut Chokanan mangoes andJosephine pineapples were subjected to UV-C treatment (for 15, 30 and 60 minutes at25 ± 1 °C) and thermal treatment (at 70 ± 1 °C for 5, 10 and 20 minutes). The proteomicchanges in the fruits following UV-C and thermal treatments as well as the effects of thetreatments on the quality characteristics (physicochemical, nutritional, microbial,sensorial and shelf-life) were evaluated and compared with untreated fruits (control).UV-C and thermal treatments resulted in significant changes in the expression ofseveral proteins that are known to play important roles in various metabolic processes.Spots that were differentially expressed following UV-C and thermal treatment wereidentified through LCMS-MS and classified according to functional groups. They were,in the order, stress and defence, energy and metabolism, cell structure and finallyripening and senescence. Several allergenic proteins were found to be reduced inexpression following UV-C and thermal treatment which could prove to be invaluablein reducing allergic reactions in patients.As for the quality attributes, no significant changes were observed in pH, total solublesolids and titratable acidity after UV-C and thermal treatment. UV-C treated fruitsshowed significant improvement in selected quality parameters, which included asignificant enhancement in polyphenols (up to 7%), DPPH scavenging activity (up to 4%) and total antioxidant capacity (up to 17%) when compared to the control. Thermaltreatment on the other hand resulted in a decrease in these quality parameters. Iniiiaddition, significant reduction in microbial load was observed in both UV-C andthermally treated fruits with UV-C achieving higher microbial inactivation. Both UV-Cand thermal treatment successfully extended shelf-life of fresh cut fruits to a maximumof 15 days.Sensory attributes (appearance, aroma, texture, and taste) were evaluated by 90panellists using a hedonic scale, and results showed that UV-C treated fruit sampleswere preferred more than thermally treated fruit samples. The sensory evaluationverified that UV-C treatment for 30 minutes was the most promising treatmentcompared to the other treatments." @default.
- W2610853640 created "2017-05-12" @default.
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- W2610853640 date "2016-01-01" @default.
- W2610853640 modified "2023-09-26" @default.
- W2610853640 title "Proteomic and quality analysis of uv-c and thermal treated cut chokanan mango (mangifera indica l.) and josephine pineapple (ananas comosus l. merr.) / Dominic Soloman A/L George" @default.
- W2610853640 hasPublicationYear "2016" @default.
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