Periodical UV-B radiation hormesis in biosynthesis of kale sprouts nutraceuticals

The objective of the present study was to evaluate the periodical UV-B radiation hormesis during kale seeds germination in their main content of secondary metabolite compounds (phenols; glucosinolates; total antioxidant capacity –TAC–) and their changes during a refrigerated shelf-life. The total UV-B doses received were 0, 5, 10, and 15 kJ m−2 (CTRL, UVB5, UVB10, and UVB15) in where the 25% was applied on the 3rd, 5th, 7th, and 10th sprouting day. UV radiation did not affect the morphological development of the sprouts. UVB10 and UVB15 treatments increased their phenolic content (>30%). Likewise, TAC was increased by UV-B lighting ~10% (DPPH) and ~20% (FRAP). The hydroxycinnamic acid content in UVB15-treated sprouts increased by 52%, while UVB5 reported an increase of 34% in the kaempferol-3,7-di-O-glucoside concentration, compared to CTRL. After 10 d at 4 °C of shelf-life, content of gallic acid hexoside I and gallic acid increased by 55 and 78% compared to UV-untreated kale sprouts, respectively. Glucoraphanin was the main glucosinolate found in kale sprouts and seeds, followed by 4-hydroxy-glucobrassicin, whose biosynthesis was enhanced by UVB10 (~24 and ~27%) and UVB15 (~36 and ~30%), respectively, compared to CTRL. In conclusion, periodical low UV-B illumination represents a useful tool to stimulate phytochemicals biosynthesis in kale sprouts as an important source of bioactive compounds with potential health benefits.Noelia Castillejo was funded by a predoctoral grant (FPU16/04763) from the Spanish Ministry of Education. Lorena Martínez-Zamora's contract (21322/PDGI/19) is part of the Regional Programme for research talent and its employability of the Seneca Foundation, co-financed by the European Social Fund (ESF) through the Youth Employment Initiative (YEI). The technical assistance of Francisca Andreo is highly appreciated

Postharvest UV-B and photoperiod with blue + red LEDs as strategies to stimulate carotenogenesis in bell peppers

Background: Our objective was to evaluate carotenoid accumulation in bell peppers during shelf life under different light conditions. Methods: Fruit stored for 6 d at 7 °C received a 9 kJ m−2 UV-B treatment, while non-UV-treated were used as control (CTRL). Subsequently, all peppers were disposed for a retail sale period of 4 d at 20 °C with a photoperiod of 14 h under fluorescent light (FL) + 10 h under darkness (D), FL, or blue + red LEDs (BR LED). Results: Total antioxidant capacity (TAC) was increased by the UV-B treatment and the photoperiods supplemented with FL and BR LED, which was directly related to the carotenoid content. In fact, CTRL peppers (225 mg β-carotene kg−1) under FL+BR LED showed an increase of ~33% of 13-cis-β-carotene, ~24% of all-trans-β-carotene, and ~27.5% of 9-cis-β-carotene compared to FL + D and FL + FL. Capsaicinoids showed an increase by ~22%, ~38%, and ~27% in the content of capsanthin, capsanthin laurate, and capsanthin esters, respectively, after the UV-B treatment, which was even enhanced after the LED-supplemented photoperiod by ~18% compared to FL+D. Conclusions: Illumination with BR LEDs + UV-B during the retail sale period nights is recommended to increase the bioactive content of bell peppers via carotenoid accumulation to 270 mg β-carotene kg−1

Effect of postharvest visible spectrum LED lighting on quality and bioactive compounds of tomatoes during shelf life

The objective was to evaluate the effect of visible spectrum LED lighting during shelf-life on physicochemical quality and the main bioactive compounds of Kumato® cherry tomatoes. Tomatoes were stored 13 days at 5 °C under white (W), blue (B), blue + red (B + R), green + red (G + R), and green + far-red (G + FR) LED lights. Darkness (D) was used as control. Tomatoes under illumination showed higher weight losses and firmness decreases (30–35%). No chilling injury was observed. B + R lighting increased the carotenoid content by ∼27%, while G + R and G + FR reported an increase ∼30% in phenolics. B and B + R showed the highest increase in the phytochemical biosynthesis (lycopene and naringenin, as main carotenoid and flavonoid found) compared to D and W. Conclusively, illumination with B + R or B during shelf-life is recommended to enhance the main bioactive compounds. G + R and G + FR, also reported to be good elicitors of the phenolics and carotenoids biosynthesis.During the development of this research, Noelia Castillejo contract was funded by a predoctoral grant (FPU16/04763) from the Spanish Ministry of Education (until March 2022). Lorena Martínez-Zamora contract was co-financed by the European Social Fund (ESF) and the Youth European Initiative (YEI) under the Spanish Seneca Foundation (21322/PDGI/19) until December 2021. Currently, Lorena Martínez-Zamora contract is financed by the Programme for the Re-qualification of the Spanish University System during the three-year period 2021–2023, Margarita Salas modality for the University of Murcia. Authors thanks to G's España Holdings SL for the kindly supply of the Kumato® cherry tomatoes. The technical assistance during experiments of Cristina Martínez Moreno is also appreciated

Postharvest UV radiation enhanced biosynthesis of flavonoids and carotenes in bell peppers

UV abiotic stresses have beneficial effects in plants inducing the synthesis of secondary metabolites when low doses were applied. The aim of this study was to evaluate the effect of 6 kJ m−2 UV (B or C) and 6 + 6 kJ m−2 UV (B + C) on the main bioactive compounds of red bell peppers during a refrigerated shelf-life period. Changes in carotenoids, phenolics, and flavonoids were studied after 8 and 14 d at 7 °C, an after an additional retail sale period of 4 d at 18 °C. Physicochemical quality attributes were not affected by any UV treatment. Generally, UV treatments induced carotenoid accumulation, highlighting that after 14 d at 7 °C, UVB and UVC increased by 59 % the total carotenoid content, and UVB + C did it by 94 % compared to non-UV-treated peppers as control (CTRL). UVC, UVB, and UVB + C are good elicitors of the flavonoid biosynthesis with 42, 66, and 43 % increases just after treatment, respectively, compared to CTRL. This behaviour was enhanced in UVC and UVB + C treated peppers after 8 d at 7 °C (15 and 44 %, respectively) and after 14 d at 7 °C (146 and 137 %) regarding CTRL peppers, which was also shown after the retail period assayed of 4 d at 18 °C. In conclusion, a postharvest 6 kJ m-2 UV-C treatment could be a great tool for increasing the accumulation of carotenoids and flavonoids in red bell peppers.This research received no external funding. Noelia Castillejo contract was funded by a predoctoral grant (FPU16/04763) from the Spanish Ministry of Education. Lorena Martínez-Zamora contract has been co-financed by the European Social Fund and the Youth European Initiative under the Spanish Seneca Foundation (21322/PDGI/19). Authors thanks Henarejos y Tárraga, S.L. and the Asociación Eco-innovadora Agrícola de la Región de Murcia for the kindly supply of bell peppers

Innovative development of green smoothies by emerging minimal processing technologies

[SPA] El ritmo de vida y los hábitos alimentarios actuales son las causas por las que los consumidores demandan alimentos sanos, nutritivos, seguros, respetuosos con el medio ambiente y listos para su consumo. Por ello los batidos de hortalizas frescas ricos en compuestos bioactivos pueden ser atractivos para el consumidor por satisfacer dichas necesidades, como un complemento en la dieta, rápido y fácil de consumir. El mercado de los batidos de hortalizas frescas es incipiente y no hay mucha información científica, la cual es necesaria para conocer los parámetros óptimos para una correcta conservación y una vida útil comercial lo más larga posible preservando su calidad y seguridad alimentaria. Por ello es imprescindible la investigación, desarrollo e innovación que estudie nuevas técnicas que mantengan o incrementen la calidad y seguridad, así como prolongar su comercialización. [ENG] Actual world life and current eating habits are the reasons why consumers demand healthy, nutritious, safe and eco-friendly ready to eat food. Therefore, fresh vegetables smoothies, rich in bioactive compounds can be attractive to the consumer to meet those needs, as a dietary supplement, quick and easy to consume. The market for fresh vegetables smoothies is still incipient and scientific information is very scarce, which is necessary to know the optimal parameters for proper conservation and commercial life as long as possible while preserving its quality and food safety. It is therefore essential to research, develop and innovation in order to explore new eco-friendly minimal processing techniques for keeping or increasing quality and safety as well as extend their marketing period.Se agradece la financiación recibida del Ministerio de Economía y Competitividad, Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad AGL2013-48830-C2-1-R, de SAKATA SEED IBÉRICA S.L.U. y a los fondos FEDER de la UE

Combinación de radiación UV-B y -C como elicitora de la biosíntesis de flavonoides durante la vida comercial refrigerada de pimientos

El objetivo fue evaluar el efecto de la aplicación postcosecha de 6 kJ m-2 de luz UV (B, C o B+C) en pimientos rojos tipo California sobre el contenido en flavonoides durante 14 días a 7 ºC, seguidos de una venta al detalle de 4 días a 18 ºC. La calidad fisicoquímica no se vio afectada por ningún tratamiento de luz UV. Tras la comercialización, la acidez titulable disminuyó un 37,6 % mientras que el índice de madurez se incrementó en un 53,4 %, sin diferencias entre tratamientos. La UVB y UVB+C incrementaron el contenido de flavonoides un 13 y 19 % tras el tratamiento, respectivamente, en comparación con el control sin UV. La rutina se vio potenciada durante la conservación de los pimientos con UVB+C en más de un 50% respecto al control. Un tratamiento de UVB+C de 6+6 kJ m-2 ha favorecido la acumulación de flavonoides en pimientos durante su vida comercial

Real-time monitoring system for shelf life estimation of fruit and vegetables

The control of the main environmental factors that influence the quality of perishable products is one of the main challenges of the food industry. Temperature is the main factor affecting quality, but other factors like relative humidity and gas concentrations (mainly C2H4, O2 and CO2) also play an important role in maintaining the postharvest quality of horticultural products. For this reason, monitoring such environmental factors is a key procedure to assure quality throughout shelf life and evaluate losses. Therefore, in order to estimate the quality losses that a perishable product can suffer during storage and transportation, a real-time monitoring system has been developed. This system can be used in all post-harvest steps thanks to its Wi-Fi wireless communication architecture. Several laboratory trials were conducted, using lettuce as a model, to determine quality-rating scales during shelf life under different storage temperature conditions. As a result, a multiple non-linear regression (MNLR) model is proposed relating the temperature and the maximum shelf life. This proposed model would allow to predict the days the commodities will reduce their theoretical shelf-life when an improper temperature during storage or in-transit occurs. The system, developed as a sensor-based tool, has been tested during several land transportation trips around Europe.The authors are grateful to Fruca Marketing S.L. for providing the lettuce used in this research, and to Transportes Directos del Segura SL and Transportes Mesa SL for the logistic support. We also are grateful to Miriam Montoya Gómez for the translation services

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation

Broccoli by-product revalorization for a kale-based green pesto sauce

[SPA] El consumo de hortalizas puede incrementarse con la incorporación de nuevos productos como un pesto a base de kale, que es rico en compuestos bioactivos. Además, la revalorización de subproductos agrícolas permite aprovechar los generados diariamente. En este trabajo se presentan los resultados de dos salsas tipo ‘pesto’ de kale (una con hojas de brócoli y otra sin ellas -CTRL-) durante 21 a 5ºC. No hubo diferencias en el contenido de polifenoles/capacidad antioxidante en la Salsa+Subproducto con respecto a la salsa CTRL, salvo en el día 21 donde se observó una disminución del 30,66/55,22%. El análisis sensorial de ambas salsas obtuvo valores superiores a 3 (límite de comercialización) durante la conservación, destacando la Salsa+Subproducto. Por tanto, la revalorización del subproducto de brócoli para un pesto a base de kale no indujo diferencias en el contenido de compuestos bioactivos e incluso mejoró la calidad sensorial. [ENG] Vegetable consumption can be increased by the development of new products such as a pesto sauce including kale, because this vegetable has a high content of bioactive compounds. In addition, revalorization of broccoli by-products helps to manage the daily generated high agricultural wastes. This work presents data related to quality and bioactive contents changes of two kale-based sauces (including or not -CTRL- broccoli leaves) throughout 21 days at 5ºC. During storage no differences on total phenolics/ antioxidant capacity between sauces without or with broccoli by-product were found, except an 30.66/55.22% increase on day 21 on Sauce+Byproduct regarding CTRL. Sensory analyses of both pesto sauces showed scores higher than the limit of usability throughout the storage. Sauce+Byproduct pesto sauce was preferred by panelists. Therefore, the revalorization of broccoli by-product for a pesto sauce did not induce differences in the bioactive compounds content and even improved its sensory quality.Se agradece al Ministerio de Economía y Competitividad la concesión de un contrato predoctoral (FPU) a Noelia Castillejo y a SAKATA SEED IBÉRICA S.L.U. la financiación y aporte de material vegetal

La radiación UV-B estimula la biosíntesis de glucosinolatos en germinados de kale durante su conservación frigorífica

La demanda de alimentos ricos en compuestos saludables ha posicionado a los germinados con preferencia frente a la planta adulta. El objetivo de este trabajo fue estudiar bajas dosis de UV-B (0, 5 y 10 kJ m-2) durante un crecimiento en oscuridad de 10 días a 20 ºC y observar sus efectos durante una vida postcosecha de 10 días a 4 ºC. Tras la cosecha, la longitud media del germinado fue 5,06 ± 0,51 cm. El porcentaje de ‘scavenging’ aumentó un 10% en los germinados con UV-B frente al control. Durante la conservación, UVB10 indujo un aumento del contenido de glucosinolatos del 18 % respecto al control. La aplicación de bajas dosis de UVB durante el crecimiento de germinados de kale estimuló el contenido en compuestos bioactivos durante la vida comercial, sin afectar a su crecimiento ni a sus características morfológicas