ORIGINAL ARTICLE
Combination of ultrasound and ultraviolet-C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage
Okon Johnson Esua,
Nyuk Ling Chin,
Yus Aniza Yusof,
Rashidah Sukor,
Okon Johnson Esua
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Search for more papers by this authorCorresponding Author
Nyuk Ling Chin
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Correspondence
Nyuk Ling Chin, Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia.
Email: [email protected]
Search for more papers by this authorYus Aniza Yusof
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Search for more papers by this authorRashidah Sukor
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Search for more papers by this authorOkon Johnson Esua,
Nyuk Ling Chin,
Yus Aniza Yusof,
Rashidah Sukor,
Okon Johnson Esua
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Search for more papers by this authorCorresponding Author
Nyuk Ling Chin
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Correspondence
Nyuk Ling Chin, Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia.
Email: [email protected]
Search for more papers by this authorYus Aniza Yusof
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Search for more papers by this authorRashidah Sukor
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Search for more papers by this authorAbstract
A kinetic study was conducted to account for the changes occurring in color, firmness, weight loss, and total phenolic content of tomatoes subjected to combined ultrasound technology (40 kHz, 13.78 W/L) and ultraviolet-C radiation (639.37 µw/cm2) treatment for 28 min. Combined treatment delayed ripening, increased firmness, weight loss, and induced total phenolic content retention of tomatoes compared to untreated samples. The change in color parameters of hue angle and chroma was described using the fractional conversion and zero-order models, respectively. Fractional conversion kinetic model was also found suitable for firmness degradation, while the zero-order and first-order models were appropriate for change in weight loss and total phenolic content retention prediction, respectively. Activation energy for measured parameters ranged from 121.29 to 199.70 kJ/mol at a temperature range of 33.76–37.12ºC, and showed highest sensitivity to treatment temperature in reduced ranking for firmness degradation, weight loss, total phenolic content retention, hue angle, and chroma.
Practical applications
The research provides a new method for postharvest handling of fruits and vegetables. The method utilizes ultrasound technology and ultraviolet-C radiation in combination and finds potential application in industries for shelf life extension during the storage, processing, and supply chain management of fruits and vegetables. However, the method may result in undesirable changes like weight loss, physical softening, or bioactive content degradation. Optimized parameters of the method are essential for loss minimizations and cost-effective practical applications. A thorough understanding of the influence of temperature of the system, treatment time, ultrasound acoustic energy density, and ultraviolet-C dosage on the quality properties of tomatoes and their change kinetics through fundamental approach modeling as presented in this research, is a step toward optimization of the technology.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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