Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage

Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treat...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Yu, Lin [verfasserIn] Shi, Hui [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Polyphenols Mulberry leaf cultivars Fresh-cut cantaloupe Preservatives

Übergeordnetes Werk:	Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 121
Übergeordnetes Werk:	volume:121

DOI / URN:	10.1016/j.foodcont.2020.107624

Katalog-ID:	ELV005176514

Internformat


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245	1	0	\|a Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage
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520			\|a Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit.
650		4	\|a Polyphenols
650		4	\|a Mulberry leaf cultivars
650		4	\|a Fresh-cut cantaloupe
650		4	\|a Preservatives
700	1		\|a Shi, Hui \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Food control \|d Amsterdam [u.a.] : Elsevier Science, 1990 \|g 121 \|h Online-Ressource \|w (DE-627)320604772 \|w (DE-600)2020604-5 \|w (DE-576)259271756 \|x 0956-7135 \|7 nnns
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
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author_variant	l y ly h s hs
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bklnumber	58.34
publishDate	2020
allfields	10.1016/j.foodcont.2020.107624 doi (DE-627)ELV005176514 (ELSEVIER)S0956-7135(20)30540-5 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Yu, Lin verfasserin aut Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit. Polyphenols Mulberry leaf cultivars Fresh-cut cantaloupe Preservatives Shi, Hui verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 121 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
spelling	10.1016/j.foodcont.2020.107624 doi (DE-627)ELV005176514 (ELSEVIER)S0956-7135(20)30540-5 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Yu, Lin verfasserin aut Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit. Polyphenols Mulberry leaf cultivars Fresh-cut cantaloupe Preservatives Shi, Hui verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 121 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
allfields_unstemmed	10.1016/j.foodcont.2020.107624 doi (DE-627)ELV005176514 (ELSEVIER)S0956-7135(20)30540-5 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Yu, Lin verfasserin aut Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit. Polyphenols Mulberry leaf cultivars Fresh-cut cantaloupe Preservatives Shi, Hui verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 121 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
allfieldsGer	10.1016/j.foodcont.2020.107624 doi (DE-627)ELV005176514 (ELSEVIER)S0956-7135(20)30540-5 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Yu, Lin verfasserin aut Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit. Polyphenols Mulberry leaf cultivars Fresh-cut cantaloupe Preservatives Shi, Hui verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 121 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
allfieldsSound	10.1016/j.foodcont.2020.107624 doi (DE-627)ELV005176514 (ELSEVIER)S0956-7135(20)30540-5 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Yu, Lin verfasserin aut Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit. Polyphenols Mulberry leaf cultivars Fresh-cut cantaloupe Preservatives Shi, Hui verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 121 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
language	English
source	Enthalten in Food control 121 volume:121
sourceStr	Enthalten in Food control 121 volume:121
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Polyphenols Mulberry leaf cultivars Fresh-cut cantaloupe Preservatives
dewey-raw	630
isfreeaccess_bool	false
container_title	Food control
authorswithroles_txt_mv	Yu, Lin @@aut@@ Shi, Hui @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	320604772
dewey-sort	3630
id	ELV005176514
language_de	englisch
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author	Yu, Lin
spellingShingle	Yu, Lin ddc 630 bkl 58.34 misc Polyphenols misc Mulberry leaf cultivars misc Fresh-cut cantaloupe misc Preservatives Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage
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topic_title	630 640 DE-600 58.34 bkl Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage Polyphenols Mulberry leaf cultivars Fresh-cut cantaloupe Preservatives
topic	ddc 630 bkl 58.34 misc Polyphenols misc Mulberry leaf cultivars misc Fresh-cut cantaloupe misc Preservatives
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title	Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage
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title_full	Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage
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title_sort	effect of two mulberry (morus alba l.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage
title_auth	Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage
abstract	Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit.
abstractGer	Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit.
abstract_unstemmed	Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit.
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title_short	Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage
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up_date	2024-07-06T17:04:31.087Z
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Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage

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