Physical stress (i.e., bruising) during harvesting, handling, and transportation triggers enzymatic discoloration of mushrooms, a common and detrimental phenomenon largely mediated by polyphenol oxidase (PPO) enzymes. Hyperspectral imaging (HSI) is a nondestructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to assess the...

This research evaluated the effect of guided inquiry approach-based laboratory activity within scope lifelong learning, in which daily life context is used, on developing pre-service science teachers' learning processes. The study groups consisted six teachers who were seniors education department at a university west Turkey. holistic single-case design was used as method this study. One topics...

Abstract Weight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera gel (AV) sodium alginate cross-linked with calcium lactate (AC), addition 10 mg/mL ferulic acid (FA) as a functional ingredient, were developed in order to prolong quality safety apple discs. ...

Abstract Enzymatic browning causes quality losses in the soybean sprout industry. Herein, effects of harpin, a proteinaceous bacterial elicitor isolated from Erwinia amylovora , regulating enzymatic and antioxidant nutrient accumulation stored were investigated. Enhanced growth (evaluated by length fresh weight) occurred after spraying three times (0, 2, 4 days sowing) with 30 mg L −1 harpin du...

“Cajuina” is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve “cajuina” from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfurfural (5-HMF) concentrations the ther...

The main aim of this work was to investigate the effects of temperature and nitrogen concentration on the antioxidant potential of extracts from Spirulina (Arthospira) platensis biomass. S. platensis biomass obtained at 35oC and with 1.875 g.L or 2.5 g.L of sodium nitrate in the culture medium presented higher concentrations of phenolic compounds. The antioxidant potential of methanol extracts ...

Oxidation of bioactive components is detrimental to some technological properties because they cause browning (enzymatic and non-enzymatic); a phenomenon commonly observed in the drying fruit products their by-products. To reduce this effect, three temperature levels (40, 55, 70 °C) were compared yellow dragon (Hylocereus megalanthus) peel. A tray dryer with an airflow rate 0.5 m/s was used. Dr...

This work aim to produce high-concentration ozonated water using a dielectric barrier discharge for inhibiting the enzymatic browning of Mang-Koot-Cut. The ozonizer was composed radio frequency (RF) powered mesh electrode and grounded that sandwiched Pyrex glass tube as material. air flowing through generated ozone gas. optimal flow rate 2 L/min. A venturi injector caused an effective mixing be...