ArticleAntioxidants (Basel, Switzerland)2021
An Ascorbate Bluetooth© Analyzer for Quality Control of Fresh-Cut Parsley Supply Chain.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 7 citations in OpenAlex.
- Article
- Anti- and Pro-Oxidant Activity of Polyphenols Extracts of Syrah and Chardonnay Grapevine Pomaces on Melanoma Cancer Cells.Antioxidants (Basel, Switzerland) · 2022Article
- Advances in Natural Antioxidants for Food Improvement.Antioxidants (Basel, Switzerland) · 2022Article
- Ambient Parameter Monitoring in Fresh Fruit and Vegetable Supply Chains Using Internet of Things-Enabled Sensor and Communication Technology.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
10 authors at 3 institutions in 1 country.
Funding
Abstract
This work provides companies in the fresh-cut produce sector with an Ascorbate Bluetooth© Analyzer (ABA), a screen-printed sensor-based device for ascorbic acid (AA) detection, for quality control all along the supply chain. The amperometric detection of AA on fresh and fresh-cut parsley, under correct and incorrect storage temperature, allowed us to investigate the kinetics of AA decay in response to oxidative stress. The role of ascorbate oxidase (AOx) and ascorbate peroxidase (APx) was studied. ABA was used in situ by unskilled personnel. Treatments influenced AA decay kinetics, which were linear in fresh parsley, and non-linear in fresh-cut. Two hours at 28 °C immediately after chopping, the resilience of the fresh-cut parsley was reduced, even though the cold chain was restored. Two hours at -2 °C caused a rapid loss of AA until its complete decay after 72 h. Significant differences between treatments were observed in both the expression and activity of AOx and APx. ABA registered sudden changes of parsley AA following unpredicted variations of temperature during processing or transport. It was useful to remedy the effects of unexpected flaws in the cold chain, which can be proposed for quality preservation of different fresh-cut produce.
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Registered trials
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