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- Preservation of fresh-cut Rocha Pear using Codium tomentosum extractPublication . Augusto, Ana; Miranda, Andreia; Crespo, Daniel; Campos, Maria J.; Raimundo, Délio; Pedrosa, Rui; Mitchell, Geoffrey; Niranjan, Keshavan; Silva, Susana F.J.Rocha is a Portuguese pear cultivar with high economic importance in the Portuguese Western Region. Degradative processes following its manipulation can quickly lead to product rejection, especially when sold as a freshcut product. The efficacy of a marine-based edible coating to inhibit superficial browning development in freshcut Rocha pear slices was investigated over a storage period of 15 days. The aqueous extract of Codium tomentosum, an edible green seaweed, was incorporated in an edible coating (0.5 g 100 mL -1) for fresh-cut Rocha pear. This novel treatment effect on the quality parameters of the pears was compared with a commercial coating currently used by industry and a control (dipping in deionised water). After 15 days storage at 4 ◦C, samples treated with the seaweed extract exhibited fewer colour changes and lower rates of superficial browning than control and commercial samples. Seaweed extract treatment was also observed to inhibit yeast and mould development, which may further contribute to shelf-life extension.
- Preservation of fresh-cut Rocha Pear using Codium tomentosum extractPublication . Augusto, Ana; Miranda, Andreia; Crespo, Daniel; Campos, Maria J.; Raimundo, Délio; Pedrosa, Rui; Mitchell, Geoffrey; Niranjan, Keshavan; Silva, Susana F.J.Rocha is a Portuguese pear cultivar with high economic importance in the Portuguese Western Region. Degradative processes following its manipulation can quickly lead to product rejection, especially when sold as a freshcut product. The efficacy of a marine-based edible coating to inhibit superficial browning development in freshcut Rocha pear slices was investigated over a storage period of 15 days. The aqueous extract of Codium tomentosum, an edible green seaweed, was incorporated in an edible coating (0.5 g 100 mL -1) for fresh-cut Rocha pear. This novel treatment effect on the quality parameters of the pears was compared with a commercial coating currently used by industry and a control (dipping in deionised water). After 15 days storage at 4 ◦C, samples treated with the seaweed extract exhibited fewer colour changes and lower rates of superficial browning than control and commercial samples. Seaweed extract treatment was also observed to inhibit yeast and mould development, which may further contribute to shelf-life extension.
- A pilot plant scale testing of the application of seaweed-based natural coating and modified atmosphere packaging for shelf-life extension of fresh-cut applePublication . Augusto, Ana; Miranda, Andreia; Costa, Leonor; Pinheiro, Joaquina; Campos, Maria J.; Raimundo, Délio; Pedrosa, Rui; Mitchell, Geoffrey; Niranjan, Keshavan; Silva, Susana F. J.Codium tomentosum hydroethanolic extract was obtained using a pilot solid–liquid extractor to validate the anti-browning functionality of the extract under industrial conditions. Fresh-cut apple slices were coated by immersion in: (1) a seaweed extract solution (0.5% w/v) and (2) a commercial coating, and the two sets of samples were compared with a control (immersion in water). Packaged samples were stored, under ambient and modified atmosphere conditions at 4°C. After 30 days of storage, the samples that were coated with the seaweed extract and packaged under modified atmosphere, demonstrated lower peroxidase activity and polyphenol oxidation when compared with the samples treated with the commercial additive. These results confirm, at pilot scale and under industrial production conditions, the efficacy of the seaweed extract as a bio-based substitute for the synthetic coatings, which are currently used to prevent browning in fresh-cut apples. Novelty impact statement Fresh-cut fruits are subjected to processing operations leading to a decrease in nutritional and organoleptic properties. It is therefore necessary to adopt strategies to delay the degradative processes. In this study, the efficacy of a pilot-scale production and industrial application of a coating formulated with Codium tomentosum seaweed extract has been established for the first time. This seaweed extract possesses the potential to prevent browning development in fresh-cut apples under industrial operating conditions.
- Seaweed fermentation within the fields of food and natural productsPublication . Reboleira, João; Silva, Susana; Chatzifragkou, Afroditi; Niranjan, Keshavan; Lemos, Marco F.L.Background: Seaweeds are promising substrates for biotransformation via fermentation, something that has been primarily utilized by the field of biofuels but focused less attention from other fields of research. Considering that the fermentation of abundant land resources has become an important means by which new added-value compounds can be obtained, exploring the same process for seaweeds can contribute to an effective and sustainable exploitation of marine resources. Scope and approach: In this review, recent advances demonstrating the potential behind the fermentation of seaweeds are evaluated. A breakdown of the most relevant seaweed compounds and their effect on potential bioprocesses is presented, along with pre-processing techniques that have become popular in biofuel fermentations. The applications of seaweed fermentation products in the fields of natural product research, functional foods and nutraceuticals, as well as the limitations and opportunities of seaweed fermentation are also highlighted. Key findings and conclusions: Research revealing that seaweed fermentation can be used to create novel food and nutraceutical products that demonstrate high bioactivity and sensory quality was presented. The studies included demonstrate the use of this process in algal tissues and extracts as an enhancer of antioxidant, antimicrobial, antiinflammatory and antidiabetic activities, among others. Many of the difficulties related to fermenting seaweed have been addressed by research within the field of biofuels, providing insight on the conditions and pretreatments necessary to improve seaweed fermentability. Food applications for seaweed fermentation products are still underdeveloped, but the nutritional, sensory and bioactive profiles collected so far highly encourage further developments.
- A pilot plant scale testing of the application of seaweed-based natural coating and modified atmosphere packaging for shelf-life extension of fresh-cut applePublication . Augusto, Ana; Miranda, Andreia; Costa, Leonor; Pinheiro, Joaquina; Campos, Maria J.; Raimundo, Délio; Pedrosa, Rui; Mitchell, Geoffrey; Niranjan, Keshavan; Silva, Susana F.J.Codium tomentosum hydroethanolic extract was obtained using a pilot solid–liquid extractor to validate the anti-browning functionality of the extract under industrial conditions. Fresh-cut apple slices were coated by immersion in: (1) a seaweed extract solution (0.5% w/v) and (2) a commercial coating, and the two sets of samples were compared with a control (immersion in water). Packaged samples were stored, under ambient and modified atmosphere conditions at 4°C. After 30 days of storage, the samples that were coated with the seaweed extract and packaged under modified atmosphere, demonstrated lower peroxidase activity and polyphenol oxidation when compared with the samples treated with the commercial additive. These results confirm, at pilot scale and under industrial production conditions, the efficacy of the seaweed extract as a bio-based substitute for the synthetic coatings, which are currently used to prevent browning in fresh-cut apples.