Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time

Mokhtarian, Mohsen; Koushki, Fatemeh; Jannat, Behrooz

doi:10.22101/jrifst.2022.347851.1376

Document Type : Original Paper

Authors

¹ Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Rudhen, Iran

² Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Rudehen, Iran

³ Halal Research Center of IRI, Ministry of Health and Medical Education, Tehran, Iran

https://doi.org/10.22101/jrifst.2022.347851.1376

Abstract

Vitamin C (L-ascorbic acid) is a basic nutrients and very effective antioxidant that acts as a natural preservative in fruits (such as Cucumis sativus). Aiming to maintain bioactive compounds (especially inhibition the dehydroascorbic acid formation) and preventing the spoilage development, the effect of edible coating types (I: control, II: Shiraz gum & III: Shiraz gum containing 1000 ppm Mentha piperita L. essential oil) and storage times (1, 8 and 16 days) on the auto-oxidation kinetics of vitamin C and its inhibitory role on inhibition of bacterial/fungal growth of Cucumis sativus at +4 °C, was evaluated. The results indicated that the variation rate of Cucumis sativus vitamin C degradation during storage period follows the zero-order kinetic reaction (the highest ratio). The lowest growth rate of mesophilic bacteria (6.95), mold (3.21) and yeast (6.04) of Cucumis sativus in (log₁₀ CFU/g) observed after 16 days of storage in sample (III) that corresponding to the lowest rate of vitamin C degradation. The half-time values (t_1/2) of vitamin C degradation rate showed that, the best shelf-life of Cucumis sativus (in the studied conditions) was ~10 days, aiming to maintain the most nutritional properties. Generally, the findings of present research can be useful for monitoring the shelf life of Cucumis sativus kept in cold stowage.

Keywords

Main Subjects

Food Industry Engineering - Modeling

References

Alegre, I., Viñas, I., Usall, J., Anguera, M., & Abadias, M. (2011). Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiology, 28, 59-66. https://doi.org/10.1016/j.fm.2010.08.006

Barros, A. D. S., Morais, S. M. D., Ferreira, P. A. T., Vieira, I. G. P., Craveiro, A. A., Fontenelle, R. O. D. S., Menezes, J. E. S. A. D., Silva, F. W. F. D., & Sousa, H. A. D. (2015). Chemical composition and functional properties of essential oils from Mentha species. Industrial Crops and Products, 76, 557-564. https://doi.org/10.1016/j.indcrop.2015.07.004

Chauhan, R. S., Kaula, M. K., Shahia, A. K., Kumara, A., Rama, G., & Tawa, A. (2009). Chemical composition of essential oils in Mentha spicata L. accession [IIIM(J)26] from North-West Himalayian region, India. Industrial Crops and Products, 29(2-3), 654-656. https://doi.org/10.1016/j.indcrop.2008.12.003

Dehghani, P., Hosseini, S. M. H., Golmakani, M. T., Majdinasab, M., & Esteghlal, S. (2017). Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions. Food Hydrocolloids, 77, 677-688. https://doi.org/10.1016/j.foodhyd.2017.11.009

Fahlen, A., Walander, M., & Wennersten, R. (1997). Effect of light-temperature regime on growth and essential oil yield of selected aromatic plants. Journal of the Science of Food and Agriculture, 73(1), 111-119. https://doi.org/10.1002/(SICI)1097-0010(199701)73:1<111::AID-JSFA686>3.0.CO;2-2

FAO. (2018). FaoStat Database. Available from http://faostat.fao.org.

Gracindo, L. A. M. B., Grisi, M. C. M., Silva, D. B., Alves, R. B. N., Bizzo, H. R., & Vieira, R. F. (2006). Chemical characterization of mint (Mentha spp.) germplasm at Federal District, Brazil. Revista Brasileira de Plantas Medicinais, 8, 5-9.

Jiang, T., Feng, L., & Wang, Y. (2013). Effect of alginate/nano-Ag coating on microbial and physicochemical characteristics of shiitake mushroom (Lentinus edodes) during cold storage. Food Chemistry, 141, 954-960. https://doi.org/10.1016/j.foodchem.2013.03.093

Joukar, F., Hosseini, S. M. H., Moosavi-Nasab, M., Mesbahi, G. R., & Behzadnia, A. (2017). Effect of Farsi gum-based antimicrobial adhesive coatings on the refrigeration shelf life of rainbow trout fillets. LWT-Food Science and Technology, 80, 1-9. https://doi.org/10.1016/j.lwt.2017.01.074

Lee, S. K., & Kader, A. A. (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology, 20, 207-220. https://doi.org/10.1016/S0925-5214(00)00133-2

Lin, Q., Lu, Y., Zhang, J., Liu, W., Guan, W., & Wang, Z. (2017). Effects of high CO₂ in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage. Postharvest Biological Technology, 123, 112-118. https://doi.org/10.1016/j.postharvbio.2016.09.006

Marotti, M., Piccaglia, R., Giovanelli, E., Deans, S. G., & Eaglesham, E. (1994). Effects of planting time and mineral fertilization on peppermint (Mentha piperita L.) essential oil composition and its biological activity. Flavour and Fragrance Journal, 9(3), 125-129. https://doi.org/10.1002/ffj.2730090307

Masamba, K. G., Mkandawire, M., Chiputula, J., & Nyirenda, K. S. (2013). Evaluation of sensory quality attributes and extent of vitamin C degradation in dried pineapple, mango and banana fruit pieces pretreated with sodium metabisulphite and lemon juice. International Research Journal of Agricultural Science and Soil Science, 3(3), 75-80.

Mohammadi, A., Hashemi, M., & Hosseini, S. M. (2015a). Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage. Postharvest Biology and Technology, 110, 203-213. https://doi.org/10.1016/j.postharvbio.2015.08.019

Mohammadi, A., Hashemi, M., & Hosseini, S. M. (2015b). Postharvest treatment of nanochitosan-based coating loaded with zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber. Innovative Food Science and Emerging Technologies, 33, 580-588. https://doi.org/10.1016/j.ifset.2015.10.015

Mokhtarian, M., Kalbasi-Ashtari, A., & Xiao, H. W. (2020). Effects of solar drying operation equipped with a finned and double-pass heat collector on energy utilization, essential oil extraction and bio-active compounds of peppermint (Mentha Piperita L.). Drying Technology, 40( 5). https://doi.org/10.1080/07373937.2020.1836650

Murray, K., Wu, F., Aktar, R., Namvar, A., & Warriner, K. (2015). Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control listeria monocytogenes on sliced mushrooms (Agaricus bisporus). Food Protection, 78(6), 1147-1153. https://doi.org/10.4315/0362-028X.JFP-14-389

Nasiri, M., Barzegar, M., Sahari, M. A., & Niakousari, M. (2017). Tragacanth gum containing Zataria multiflora Boiss. Essential oil as a natural preservative for storage of button mushrooms (Agaricus bisporus). Food Hydrocolloids, 72, 202-209. https://doi.org/10.1016/j.foodhyd.2017.05.045

Nkwocha, A. C., Ekeke, I. C., Kamalu, C. I. O., Oghome, P. I., Osoka, E. C., & Nkuzinna, O. C. (2018). Kinetic modelling of vitamin c degradation in selected fruits under market storage conditions. International Journal of Environment, Agriculture and Biotechnology, 3(5), 1618-1627. https://doi.org/10.22161/ijeab/3.5.7.

Noshirvani, N., Fasihi, H., & Rahmati-Yavandi, J. (2015). Shelf-life extention of cucumber by active coating based on CMC containing ginger and savory essences. 3rd National Conference on Medical Plant and sustainable agriculture, [in Persian]. https://civilica.com/doc/416537/

Qin, Y., Liu, D., Wu, Y., Yuan, M., Li, L., & Yang, J. (2015). Effect of PLA/PCL/cinnamaldehyde antimicrobial packaging on physicochemical and microbial quality of button mushroom (Agaricus bisporus). Postharvest Biological Technology, 99, 73-79. https://doi.org/10.1016/j.postharvbio.2014.07.018

Rahimi, S., & Abasi, S. (2014). Characterization of some physicochemical and gelling properties of Persian gum. Innovative Food Technolgies, 1(4), 13-27 [in Persian]. https://doi.org/10.22104/jift.2014.47

Rocha, R. P., Melo, E. C., & Radünz, L. L. (2011). Influence of drying process on the quality of medicinal plants: A review. Journal of Medicinal Plants Research, 5(33), 7076-7084. https://doi.org/10.5897/JMPRx11.001

Singh, R., Shushni, M. A. M., & Belkheir, A. (2015). Antibacterial and antioxidant activities of Mentha piperita L. Arabian Journal of Chemistry, 8(3), 322-328. https://doi.org/10.1016/j.arabjc.2011.01.019

Sogvar, O. B., Koushesh-Saba, M., Emamifar, A., & Hallaj, R. (2016). Influence of nano-ZnO on microbial growth, bioactive content and postharvest quality of strawberries during storage. Innovative Food Science & Emerging Technologies, 35, 168-176. https://doi.org/10.1016/j.ifset.2016.05.005

Tavakolipour, H., Mokhtarian, M., & Kalbasi-Ashtari, A. (2017). Lipid oxidation kinetics of pistachio powder during different storage conditions. Journal of Food Process Engineering, 40(3), e12423. https://doi.org/10.1111/jfpe.12423

Wang, Q., Chu, L., & Kou, L. (2017). UV-C Treatment maintains quality and delays senescence of oyster mushroom (Pleurotus ostreatus). Scientia Horticulturae, 225, 380-385. https://doi.org/10.1016/j.scienta.2017.07.019

Name *

Email Address *

Affiliation *

Comments *

Security Code *

Research and Innovation in Food Science and Technology

Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time

References

References

Send comment about this article

Articles in Press, Accepted Manuscript
Available Online from 29 January 2023

Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time

References

References

Send comment about this article

Articles in Press, Accepted Manuscript Available Online from 29 January 2023

Articles in Press, Accepted Manuscript
Available Online from 29 January 2023