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Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage


Citation

Esua, Okon Johnson and Chin, Nyuk Ling and Yusof, Yus Aniza and Sukor, Rashidah (2019) Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage. Food Chemistry, 270. pp. 113-122. ISSN 0308-8146

Abstract

The effects of a novel technology utilizing a simultaneous combination of Ultraviolet-C radiation and ultrasound energy postharvest treatment on tomato bioactive compounds during 28 days’ storage period was investigated by varying Ultraviolet-C radiation intensities of 639.37 or 897.16 µW/cm2 at a constant ultrasound intensity of 13.87 W/L from a 40 kHz–1 kW transducer. A minimal treatment time of 240 s at Ultraviolet-C dosage of 2.15 kJ/m2 was observed to provoke a considerable increase in bioactive compounds content, proportionated to treatment time. Although treatment led to temperature increase in the system reaching 39.33 °C due to heat generation by ultrasonic cavitation, the extractability and biosynthesis of phytochemicals were enhanced resulting in 90%, 30%, 60%, 20%, and 36% increases in lycopene, total phenols, vitamin C, hydrophilic and lipophilic antioxidant activities respectively. Results present the potential use of the combined non-thermal technologies as post-harvest treatment to improve bioactive compounds and antioxidant activity during storage.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2018.07.031
Publisher: Elsevier
Keywords: Phytochemicals; Biosynthesis; Cavitation; Dosage; Permeability; Membrane; Hydrophilic; Lipophilic
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 15 Aug 2021 00:25
Last Modified: 15 Aug 2021 00:25
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2018.07.031
URI: http://psasir.upm.edu.my/id/eprint/79623
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