Evaluation of the antioxidant/antimicrobial performance of Posidonia oceanica in comparison with three commercial natural extracts and as a treatment on fresh-cut peaches (Prunus persica Batsch)

Postharvest Biology and Technology

Volumn 124, Issue , 2017, Pages 54-61

  Piva, Giulio ^a   Fracassetti, Daniela ^b   Tirelli, Antonio ^b   Mascheroni, Erika ^b   Musatti, Alida ^b   Inglese, Paolo ^a   Piergiovanni, Luciano ^b   Rollini, Manuela ^b  

^a UNIVERSITY OF PALERMO   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Antimicrobials; Antioxidants; Dipping; Green tea; Posidonia oceanica; Ready to eat fruit

Indexed keywords

EID: 84991746772     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2016.10.001     Document Type: Article

References (37)

1. Agostini, S., Desjobert, J.M., Pergent, G., Distribution of phenolic compounds in the seagrass Posidonia oceanica. Phytochemistry 48 (1998), 611–617.
2. Alegre, I., Abadias, M., Anguera, M., Usall, J., Viñas, I., Fate of E. coli O157:H7: Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions. Food Microbiol. 27 (2010), 862–868.
3. Alkan, D., Yemenicioglu, A., Potential application of natural phenolic antimicrobials and edible film technology against bacterial plant pathogens. Food Hydrocolloids 55 (2016), 1–10.
4. Amani, P., Gadde, L.E., Shelf life extension and food waste reduction. Proc. Food Syst. Dyn., 2015, 7–14.
5. Balasundram, N., Sundram, K., Samman, S., Phenolic compounds in plants and agri-industrial by-products antioxidant activity, occurrence and potential uses. Food Chem. 99 (2006), 191–203.
6. Bellassoued, K., Hamza, A., Van Pelt, J., Elfeki, A., Evaluation of cytotoxic compounds in different organs of the sea bream Sarpa salpa as related to phytoplankton consumption: an in vitro study in human liver cell lines HepG2 and WRL68. In Vitro Cell. Dev. Biol. Anim. 48 (2012), 528–534.
7. Berfad, M.A., Alnour, T.M.S., Phytochemical analysis and antibacterial activity of the 5 different extracts from the seagrasses Posidonia oceanica. J. Med. Plants Stud. 2 (2014), 15–18.
8. Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. 28 (1995), 25–30.
9. Caceres, D., Diaz, M., Shinya, P., Infante, R., Assessment of peach internal flesh browning through colorimetric measures. Postharvest Biol. Technol. 111 (2016), 48–52.
10. Cuny, P., Serve, L., Jupin, H., Boudouresque, C.F., Water soluble phenolic compounds of the marine phanerogam Posidonia oceanica in a Mediterranean area colonized by the introduced chlorophyte Caulerpa taxifolia. Aquat. Bot. 52 (1995), 237–242.
11. Dantigny, P., Guilmart, A., Radoi, F., Bensoussan, M., Zwietering, M., Modelling the effect of ethanol on growth rate of food spoilage moulds. Int. J. Food Microbiol. 98 (2005), 261–269.
12. Denoya, G.I., Polenta, G.A., Apostolo, N.M., Budde, C.O., Sancho, A.M., Vaudagna, S.R., Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces. Innov. Food Sci. Emerg. Technol. 33 (2016), 84–93.
13. Foden, J., Brazier, D.P., Angiosperms (seagrass) within the EU water framework directive: a UK perspective. Mar. Pollut. Bull. 55 (2007), 181–195.
14. Fuentes-Perez, M., Nogales-Delgado, S., Ayuso, M.C., Bohoyo-Gil, D., Different peach cultivars and their suitability for minimal processing. Czech J. Food Sci., 32(413), 2014, 421.
15. Gokce, G., Haznedaroglu, M.Z., Evaluation of antidiabetic, antioxidant and vasoprotective effects of Posidonia oceanica extract. J. Ethnopharm. 115 (2008), 122–130.
16. Guillén, F., Díaz-Mula, H.M., Zapata, P.J., Valero, D., Serrano, M., Castillo, S., Martínez-Romero, D., Aloe arborescens and Aloe vera gels as coatings in delaying postharvest ripening in peach and plum fruit. Postharvest Biol. Technol. 83 (2013), 54–57.
17. Gyawali, R., Ibrahim, S.A., Natural products as antimicrobial agents. Food Control. 46 (2014), 412–429.
18. Janeiro, P., Brett, A.M.O., Catechin electrochemical oxidation mechanisms. Anal. Chim. Acta 518 (2004), 109–115.
19. Jayaprakasha, G.K., Selvi, T., Sakariah, K.K., Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Res. Int. 36 (2003), 117–122.
20. John, A.P., Robert, M.H., Tracy, A., Robert, V.T., Christopher, R.B., Frederick, J.A., Patricia, M.G., Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data United States, 1998–2008. Emerg. Infect. Dis. J. 19 (2013), 407–415.
21. Kader, A.A., Mitchell, F.G., Postharvest physiology. LaRue, J.H., Johnson, R.S., (eds.) Peaches, Plums and Nectarines: Growing and Handling for Fresh Market, 1989, University of California, Division of Agriculture and Natural Resources, Oakland (USA), 158–164 Publication No. 3331.
22. Kusmita, L., Puspitaningrum, I., Limantara, L., Identification, isolation and antioxidant activity of pheophytin from Green Tea (Camellia sinensis (L.) Kuntze). Proc. Chem. 14 (2015), 232–238.
23. Lan-Sook, L., Sang-Hee, K., Young-Boong, K., Young-Chan, K., Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity. Molecules 19 (2014), 9173–9186.
24. Lung, J., Zhao, Y., Antimicrobial packaging for fresh and minimally processed fruits and vegetables. Barros-Velasquez, J., (eds.) Antimicrobial Food Packaging, 2016, Elsevier, UK, 243–256.
25. Martín-Diana, A.B., Rico, D., Barry-Ryan, C., Green tea extract as a natural antioxidant to extend the shelf life of fresh-cut lettuce. Innov. Food Sci. Emerg. Technol. 9 (2008), 593–603.
26. Mascheroni, E., Figoli, A., Musatti, A., Limbo, S., Drioli, E., Suevo, R., Talarico, S., Rollini, M., An alternative encapsulation approach for production of active chitosan—propolis beads. Int. J. Food Sci. Technol. 49 (2014), 1401–1407.
27. Mensor, L., Menezes, F., Leitao, G., Reis, A., Dos Santos, T., Coube, C., Leitao, S., Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytother. Res. 15 (2001), 127–130.
28. Oms-Oliu, G., Rojas-Graü, M.A., Alandes González, L., Varela, P., Soliva-Fortuny, R., Hernando, M.I., Pérez Munuera, I., Fiszman, S., Martín-Belloso, O., Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: a review. Postharvest Biol. Technol. 57 (2010), 139–148.
29. Pandey, K.B., Rizvi, S.I., Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell. Longev. 2 (2009), 270–278.
30. Perumalla, A.V.S., Hettiarachchy, N.S., Green tea and grape seed extracts—Potential applications in food safety and quality. Food Res. Int. 44 (2011), 827–839.
31. Piergiovanni, L., Fava, P., Ceriani, S., A simplified procedure to determine the respiration rate of minimally processed vegetables in flexible permeable packaging. Ital. J. Food Sci. 11 (1999), 99–110.
32. Pitt, J., Hocking, A.D., Fungi and Food Spoilage. third ed., 1999, Aspen Publishers Inc., Gaithersburg, 529.
33. Poudel, P.R., Tamura, H., Kataoka, I., Mochioka, R., Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan. J. Food Compos. Anal. 21 (2008), 622–625.
34. Rojas-Grau, M.A., Oms-Oliu, G., Soliva-Fortuny, R., Martin-Belloso, O., The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review. Int. J. Food Sci. Technol. 44 (2009), 875–889.
35. Scalbert, A., Monties, B., Janin, G., Tannins in wood: comparison of different estimation methods. J. Agric. Food Chem. 37 (1989), 1324–1329.
36. Siroli, L., Patrignani, F., Serrazanetti, D.I., Tabanelli, G., Montanari, C., Tappi, S., Rocculi, P., Gardini, F., Lanciotti, R., Efficacy of natural antimicrobials to prolong the shelf life of minimally processed apples packaged in modified atmosphere. Food Cont. 46 (2014), 403–411.
37. Sutherland, B.A., Rahaman, R.M.A., Appleton, I., Mechanism of action of green tea catechins with a focus on ischemia-induced neurodegeneration. J. Nutr. Biochem. 17 (2006), 291–306.