The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh "Angelino" plums.

Effectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of "Angelino" fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in "Angelino" plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.

Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry.

This research focuses on the effectiveness of electrolyzed water (50 and 100 ppm for 3 min), ultrasonication (80 W for 3 min), and their combinations on fresh strawberries, which are then packaged using microperforated film to enhance their storage stability. The gas composition in the headspace, pH, soluble solids, color (L*, a*, b*, and ΔE* values), anthocyanins, total phenolics, and texture profile was evaluated for the 35 days of storage at +4 °C. The lowest weight loss was measured at about 100 ppm electrolyzed water (EW; 0.47%), and the highest one was in the control group (0.57%) after storage. At the end of the storage, O2 in the headspace decreased from 20.90% to 10.50-8.10% and CO2 was accumulated from 0.03% to 16.4-14.34%. The results showed that soluble solids decreased (9.95 to 8.48-7.85 °Bx) and pH values increased (3.34 to 3.79-3.91) during storage. At the end of the storage, the total phenolics in the control group decreased by the most during storage (from 1209.09 ppm to 808.00 ppm), whereas the 50 ppm EW group had the highest (931.66 ppm). Further, the significantly highest anthocyanin amount was found to be 143.86 ppm in the 100 ppm EW group at the end of 28 days of storage. The EW can significantly delay the degradation of anthocyanin over the storage period. The sonication at 100 ppm EW damages strawberry tissues, reducing their hardness. The lowest decay rate was found in fruits treated with 100 ppm EW (41.67%), followed by 50 ppm EW (58.33%), compared to the control (75.00%). This study reveals that applications of the 50 ppm EW and also 50 pm EW combined with ultrasonication have great potential in the extending storage stability of the fresh strawberries.

Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential.

In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemistry and occurrence, including the biosynthesis of anthocyanins emphasizing the anthocyanin formation pathway, anthocyanin chemistry, and factors influencing the anthocyanins' stability, are covered in detail. By evaluating the recent in vitro and human experimental studies on the absorption and bioavailability of anthocyanins present in typical food and beverages, this review elucidates the significant variations in biokinetic parameters based on the model, anthocyanin source, and dose, allowing us to make basic assumptions about their bioavailability. Additionally, special attention is paid to other topics, such as the therapeutic effects of anthocyanins. Reviewing the recent in vitro, in vivo, and epidemiological studies on the therapeutic potential of anthocyanins against various diseases permits a demonstration of the promising efficacy of different anthocyanin sources at various levels, including the neuroprotective, cardioprotective, antidiabetic, antiobesity, and anticancer effects. Additionally, the studies on using plant-based anthocyanins as coloring food mediums are extensively investigated in this paper, revealing the successful use of anthocyanins in coloring various products, such as dietary and bakery products, mixes, juices, candies, beverages, ice cream, and jams. Lastly, the successful application of anthocyanins as prebiotic ingredients, the innovation potential of anthocyanins in industry, and sustainable sources of anthocyanins, including a quantitative research literature and database analysis, is performed.

Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice.

The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R(2) > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P > 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.