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Effect of Changes in Phytochemicals and Biological Activity During Preservation...
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Effect of Changes in Phytochemicals and Biological Activity During Preservation of Fruits and Vegetables

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 31 January 2026 | Viewed by 1545

Special Issue Editor

Prof. Dr. Narendra Narain

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Guest Editor
Food Technology Department, Universidade Federal de Sergipe, Sao Cristovao, Brazil
Interests: bioactive compounds; aroma; volatiles; fruits; quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruit and vegetables are part of the daily human diet, and these contain essential nutrients such as bioactive compounds, including phenolics, vitamins, minerals, and fiber, which have health benefits. Post-harvest losses are a major concern in the fruit sector. There are physical, chemical, and biological preservation methods, including modified atmosphere, irradiation, edible coatings, etc. In addition to protecting these fruits, the technologies also help preserve the color, flavor, and, above all, the phytochemicals present in fruits. Due to the advancement of preservation technologies in recent times, the effects of such processing on phytochemicals and biological activity will be monitored in these fruits and vegetables. Recent studies have focused on new technologies, including non-thermal processing and use of compounds such as essential oils, antioxidants, and other materials to preserve the nutrients in these fruits and extend their shelf life.

Prof. Dr. Narendra Narain
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fruits
  • vegetables
  • preservation
  • nutrition
  • technologies
  • nutrients
  • post-harvest

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Published Papers (2 papers)

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Research

19 pages, 3419 KiB  
Article
Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of Diospyros kaki Subjected to Different Drying Methods
by Cecília Morais Santana Matos, Mônica Silva de Jesus, Augusto de Souza da Silva, Nayjara Carvalho Gualberto, Hannah Caroline Santos Araujo, Rafael Donizete Dutra Sandes, Raquel Anne Ribeiro dos Santos, Maria Terezinha Santos Leite Neta and Narendra Narain
Foods 2025, 14(10), 1727; https://doi.org/10.3390/foods14101727 - 13 May 2025
Viewed by 276
Abstract
The seasonality of Diospyros kaki limits its consumption, making it increasingly necessary to develop products that allow it to be available all year round. Therefore, the aim of this study was to optimize the osmotic dehydration process and to evaluate the changes in [...] Read more.
The seasonality of Diospyros kaki limits its consumption, making it increasingly necessary to develop products that allow it to be available all year round. Therefore, the aim of this study was to optimize the osmotic dehydration process and to evaluate the changes in the physico-chemical, bioactive and volatile composition of persimmon subjected to drying. A central composite rotatable design was used with the independent variables as sucrose concentration (%) and immersion time (min). The desirability function for sucrose solution concentration and immersion time was 29.5% for 60 min for hot air oven drying and 38% for 29 min for freeze drying. The dehydrated fruit treated with osmotic pretreatment showed better responses in the quantification of bioactive compounds and retention of volatile compounds. Compounds such as nonanal and 6-methyl-5-hepten-2-one were identified in all the dehydrated products and the OD had a positive influence on their retention, especially for the lyophilized samples. Thus, it is clear that osmotic pretreatment is an ally in protecting the physico-chemical and chemical characteristics of the fruit when it undergoes a drying process, especially with regard to bioactive and volatile compounds. Full article
(This article belongs to the Special Issue Effect of Changes in Phytochemicals and Biological Activity During Preservation of Fruits and Vegetables)
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19 pages, 2211 KiB  
Article
Application of Isochoric Impregnation: Effects on Microbial and Physicochemical Parameters and Shelf Life of Strawberries Stored Under Refrigeration
by Sumeyye Atci, Cristina Bilbao-Sainz, Valerie S. McGraw, Jiayuan Li, Gary Takeoka, Tara McHugh and Boris Rubinsky
Foods 2025, 14(3), 540; https://doi.org/10.3390/foods14030540 - 6 Feb 2025
Viewed by 998
Abstract
This study evaluates the effectiveness of isochoric impregnation during isochoric cold storage in extending the shelf life of strawberries. Strawberries in two different impregnation solutions—(1) sucrose solution and (2) sucrose solution containing calcium chloride (CaCl2) and ascorbic acid (AA)—were first stored [...] Read more.
This study evaluates the effectiveness of isochoric impregnation during isochoric cold storage in extending the shelf life of strawberries. Strawberries in two different impregnation solutions—(1) sucrose solution and (2) sucrose solution containing calcium chloride (CaCl2) and ascorbic acid (AA)—were first stored in an isochoric chamber at −2 °C/48 MPa for 1 week, followed by refrigeration at 4 °C for 3 weeks. For comparison, strawberries were also immersed in each solution for 1 week at 4 °C then refrigerated at 4 °C for 3 weeks. Additionally, a control group of fresh strawberries was stored at 4 °C for 4 weeks. The quality of the strawberries was assessed at 1-week intervals throughout the storage period. Isochoric cold storage effectively inhibited microbial growth and reduced the weight loss of the strawberries compared to refrigerated storage. Also, isochoric cold storage resulted in strawberries that retained their color attributes, whereas refrigeration led to a significant change in their color attributes. Isochoric impregnated strawberries in the sucrose solution containing CaCl2 and AA showed better mechanical properties and higher nutrient contents (anthocyanins and ascorbic acid) than those impregnated in the sucrose solution, impregnated in the solutions at 4 °C, and refrigerated with no impregnation (control). The results demonstrated that isochoric cold storage in a solution containing sucrose, CaCl2, and ascorbic acid effectively maintained the quality of the strawberries, as indicated by parameters such as firmness, color retention, and reduced microbial growth. This method extended the strawberries’ shelf life by up to 4 weeks. Full article
(This article belongs to the Special Issue Effect of Changes in Phytochemicals and Biological Activity During Preservation of Fruits and Vegetables)
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