Abstract
The problem being investigated is how various types of enzymes or acids impact the substance being carried. This is because they employ distinct ways to break down molecules that limit the product’s action. The effect of each enzyme or acid will be examined in depth, as will their processes. The majority of the changes to the product occur during shipping and while it is in cold storage. This means the proper enzyme or acid must be used at the right time to maximize its transport activity. The main findings are that the variations in antioxidant activity, composition, and phenolic content of oranges during cold storage varies. The effects of vital oils unrestricted from active wrapping on lemon quality and antioxidant organization during cold storage, salicylic enzyme and its offshoots on fruit and vegetable storage, both postharvest and preharvest. Overall, the study highlights the challenges of maintaining the aesthetic quality and nutritional quality of blood oranges between harvesting and consumption. Additionally, the study also identifies possible ways of maximizing the nutritional quality of blood oranges after harvesting and ensuring that these oranges have minimal negative impact on human health during consumption.
Blood Oranges
Blood oranges are native to the Mediterranean region and Asia. Understanding how they are harvested, transported, and stored is critical to retain their quality. According to research conducted by (Zhao 2022), the level of anthocyanin grew till harvest but dropped over time during storage at 4 degrees Celsius. Several enzymes and acids can alter the content of the product being transported, and the impact on blood oranges during cold storage will be thoroughly examined. The use of industrially produced enzymes is a promising strategy for improving the transportation of blood oranges and other citrus fruits. By adding these enzymes to the fruit before transport, it may be possible to reduce nutrient loss and improve overall quality (Lopez-Gomez et al., 2023). However, more research is needed to determine the optimal enzyme formulations and application methods for different types of fruits and transport conditions (Bornscheuer et al., 2019). Additionally, it will be important to assess the potential environmental and health impacts of these enzyme treatments, to ensure that they are consistent with the principles of sustainable development Lopez-Gomez et al., 2019).
Consuming fruits and vegetables is advised by numerous organizations to reduce the risk of diseases since they include vital nutrients including vitamins, fiber, and micronutrients that are beneficial to health (Singla et al., 2020). The primary factors used to assess the quality characteristics of fresh vegetables and fruits are aesthetic, freshness, and coloration (Singla et al., 2020). The article also discusses how advances in processing techniques, low-cost shelf-life improvement techniques, and income growth have drawn consumers to less processed products, such as fresh-cut veggies (Singla et al., 2020). According to the study, current research in sanitation, edible coatings, novel disinfection techniques, modified atmosphere packaging (MAP), and obstacle technologies can boost customer acceptance and guarantee the safety of fresh-cut produce around the world (Singla et al., 2020).
Fruits and vegetables are preserved using a variety of techniques. For instance, there is the use of glucose oxidants in fruit and vegetable preservation (Selamoglu, 2020). During canning, fruits and vegetables are cooked to a high temperature and enclosed in impermeable cans as one of the traditional ways of food preservation (Singla et al., 2020). This procedure eliminates microbes and enzymes that could lead to spoiling, and the container’s tight closure prevents any additional contamination (Singla et al., 2020). Another technique for preserving fruits and vegetables is drying, which removes moisture to stop the growth of bacteria (Singla et al., 2020). Other methods for dehydration include freeze-drying, oven-drying, and sun-drying (Singla et al., 2020). Another common preservation technique that keeps fruits and vegetables’ nutritional value is freezing. To keep their quality, fruits and vegetables are blanched or given an anti-darkening treatment before to freezing. Another technique that has gained favor recently is fermentation, particularly for canning vegetables (Singla et al., 2020). Fruits and vegetables’ sugars and starches are fermented by microbes into lactic acid, which preserves the foodstuff and has health advantages. High-pressure processing (HPP), which exposes vegetables and fruits to high pressure to kill bacteria without compromising their nutritional value, is another preservation technique that is gaining favor (Singla et al., 2020). Only a few of these techniques, nevertheless, can be utilized to preserve blood oranges.
The preservation of blood oranges requires techniques that maintain their quality and prevent nutrient loss. It is evident that some preservation techniques are not applicable to blood oranges. For instance, canning is a traditional method of preserving fruits and vegetables that involves high-temperature cooking and sealing in impermeable cans to prevent contamination (Singla et al., 2020). However, this method is not suitable for blood oranges because high-temperature cooking can cause nutrient loss and alter the fruit’s taste and color. Similarly, sun-drying is not recommended for blood oranges because it can lead to excessive moisture loss and cause a decrease in quality.
On the other hand, freezing and fermentation are preservation techniques that can be used for blood oranges. Freezing blood oranges can help maintain their quality and prevent nutrient loss. However, before freezing, blanching or anti-darkening treatments may be necessary to preserve the fruit’s quality (Singla et al., 2020). Fermentation can also be used to preserve blood oranges, particularly in the form of fruit vinegar. Fermentation with lactic acid bacteria can help maintain the fruit’s nutritional value and improve its flavor. However, more research is necessary to determine the optimal fermentation conditions and the impact on blood orange quality.
Therefore, preservation techniques for blood oranges must be carefully selected to maintain their quality, prevent nutrient loss, and preserve their unique flavor and color. While some preservation techniques, such as canning and sun-drying, are not suitable for blood oranges, freezing and fermentation can be used to preserve their quality and nutritional value. Nonetheless, more research is necessary to optimize these preservation techniques for blood oranges and ensure their safety and quality for consumers.
By using biofuels made from renewable resources, the carbon footprint created by transporting blood oranges can be reduced. Switchgrass-based ethanol has the potential to produce a large reduction in greenhouse gas emissions when compared to petroleum-based fuels, according to Smullen et al. (2019). Hence, using switchgrass-based biofuels can be a good approach to lessen the carbon footprint associated with shipping blood oranges (Smullen et al., 2019). The study also looked at how the pretreatment method used to turn lignocellulosic waste into ethanol affected the ecosystem. Methanol was determined to be the least harmful pretreatment chemical in this analysis, with the lowest GWP value (Smullen et al., 2019). Hence, using methanol during pretreatment processing and using biofuels made from switchgrass can help lower the carbon footprint of shipping blood oranges (Smullen et al., 2019).
Phenolic content
An increasing amount of research has concentrated on the impact of cold packing settings on phenolic content, anthocyanin buildup, and fruit quality. During the course of 12 weeks, Zhao et al. (2022) examined the effect of storage techniques on the phenolic content of blood oranges. The purpose of the study is to look into how phenolic chemicals in “Tarocco” blood oranges change during their 12-week cold storage as well as on-tree storage (Zhao et al., 2022). It assesses the blood oranges’ phenolic content, constituents, and antioxidant activity during both storage methods as well as changes in the phenylpropanoid pathway’s gene expression and enzyme activities that are connected to the buildup of phenolics throughout storage (Zhao et al., 2022).
The findings demonstrate that the primary phenolic components in blood oranges are flavanones, and both storage strategies encourage the buildup of phenolic acids to increase overall phenol concentration (Zhao et al., 2022). When stored on the tree rather than in cold storage, blood oranges showed increased phenolic content and antioxidant capacity (Zhao et al., 2022). The activation of the phenylpropanoid pathway is closely related to the buildup of phenolics in blood oranges during preservation (Zhao et al., 2022).
The purpose of the study was to analyze the phenolic content, constituents, and antioxidant activity of blood oranges under both storage methods, including on-tree storage for 12 weeks and 12-week cold storage of “Tarocco” blood oranges (Zhao et a., 2022). It also sought to identify the adjustments in the phenylpropanoid pathway’s gene expression and enzyme activity that are connected to the buildup of phenolics throughout storage (Zhao et a., 2022). The study investigated the variations in phenolic content, constitution, and antioxidant capacity following 12-week cold storage versus on-tree storage using ‘Tarocco’ blood oranges as the plant matter (Zhao et a., 2022). To study the mechanism of change of phenolic components during storage, the phenylpropanoid pathway enzyme activity and the expression of associated genes were observed (Zhao et a., 2022). The study used DPPH, ABTS, and FRAP tests to measure the antioxidant activity and HPLC to quantify the phenolic composition and total amount of phenolic compounds (Zhao et a., 2022).
The study discovered that the primary phenolic components in blood oranges are flavanones, and both storage techniques encourage the buildup of polyphenolic compounds to increase overall phenol concentration (Zhao et a., 2022). When stored on the tree rather than in cold storage, blood oranges displayed greater phenolic content and antioxidant capacity (Zhao et a., 2022). The phenylpropanoid pathway’s gene expression and enzyme activities revealed that the buildup of phenolics in blood oranges during storage is closely related to the pathway’s activity (Zhao et a., 2022). From the standpoint of phenolic chemicals, the study implies that on-tree holding is a feasible strategy for prolonging the production period of blood oranges (Zhao et a., 2022). From a nutritional standpoint, the findings offer a theoretical foundation for the actual manufacturing and preservation of blood oranges (Zhao et a., 2022).
Cold storage causes anthocyanin buildup in blood oranges, which was found to be highly related to storage temperature. Changes in phytochemical concentration were strongly connected with changes in orange blood quality and the antioxidant system. The progressive increase in the solid-acid share revealed that the present storing procedure caused in increased taste and a developed maturity catalog for blood oranges.
Also, cold storage had a greater impact on maturity than on-tree storage. This suggests that cold storage degrades citrus fruit quality and makes it more vulnerable to illnesses and pests. Salicylic acid can elicit protection against cold damage at low doses. The process is thought to entail the development of temporary pools that shield buds from freezing, followed by increasing growth rates by sustaining lower temperatures for longer periods than usual (Zengin, 2020). An experiment on citrus plants showed that salicylic acid might be utilized as an efficient antifreeze agent by reducing freezing damage. The correlation study revealed that the antioxidant action of orangish berries was meticulously connected to storage time.
Essential oils
Additionally, Essential Oils can also be used to enhance the quality of citrus fruits during packaging and transportation. In a study published in 2023, Lopez-Gomez et al. sought to understand how lemons’ antioxidant systems responded to the essential oils (EOs) that were released from active packaging throughout frozen storage and commerce. The study also sought to ascertain whether EOs had an impact on the quality of lemons (Lopez-Gomez et al., 2023). Lemons were packaged in cardboard containers either without essential oils (control) or with them (active). Under refrigerated conditions (8 °C up to 35 d), with commercialization durations (22 °C for 5 d) following every 7 d of cold storage, the antioxidant mechanisms of the flavedo tissue of lemons were examined (Lopez-Gomez et al., 2023). During cold storage and after commercialization periods, the lemon freshness and nutrient content of the lemon flesh were measured (Lopez-Gomez et al., 2023).
The study’s results revealed that antioxidant enzyme activities in flavedo tissue were boosted by EOs released from active packaging, with highest levels occurring during commercialization times (Lopez-Gomez et al., 2023). The ascorbic/dehydroascorbic acid levels, total phenolic content, and overall antioxidant properties of the flavedo tissue similarly showed these antioxidant responses (Lopez-Gomez et al., 2023). At the conclusion of cold storage, the active packaging tightly regulated growth of microorganisms with lower psychrophilic loads than control samples and decreased decay incidence (Lopez-Gomez et al., 2023). Lemons’ physicochemical properties, color, and firmness were unaffected by the active packing (Lopez-Gomez et al., 2023). After commercialization periods, the nutrient content of the lemon mush improved, especially inducing EOs from the active packaging with greater total phenolic content incremental increases than control samples, whereas no vitamin c content differences were seen between the active and control samples (Lopez-Gomez et al., 2023).
According to the study’s findings, EOs produced via active packaging can boost lemons’ antioxidant activity while preserving the fruit’s quality (Lopez-Gomez et al., 2023). This finding is significant because it raises the possibility that EOs could serve as a natural replacement for artificial antioxidants (Lopez-Gomez et al., 2023). The study emphasizes the value of active packaging in reducing the incidence of degradation and microbiological growth during refrigerated conditions and commercialization. Also, the study’s results may help improve the quality of lemons while they are being transported (Lopez-Gomez et al., 2023).
The study urges more investigation to identify how EOs produced from active packaging affect the antioxidant system of different fruit and vegetable species (Lopez-Gomez et al., 2023). Moreover, studies might be conducted to see whether combining EOs with other preservation methods is helpful (Lopez-Gomez et al., 2023). The results of this study have applications for the citrus fruit business since they shed light on the possibility of adopting active packaging with EOs to improve the quality and antioxidant activity of lemons while they are being transported (Lopez-Gomez et al., 2023).
Salicylic Acid
Additionally, Salicylic Acid may also be used to improve the quality of blood oranges during storage and transportation. Salicylic acid and its derivatives have been used to enhance the nutritional value of fruits and vegetables both before and after harvest, according to Chen et al. (2023). The potential advantages of salicylic acid (SA) and its derivatives, acetylsalicylate (ASA) and methyl salicylate (MeSA), in preserving the post-harvest quality of fruits are discussed in this study paper (Chen et al., 2023). These substances have been shown to prolong fruit’s shelf life by delaying the ripening process and softening, reducing degradation, and preserving fruit flavor (Chen et al., 2023). Moreover, it has been established that SA and its derivatives are plant natural hormones that are commonly considered as safe (GRAS) for use on fruit (Chen et al., 2023). The purpose of this study is to examine the variations between preharvest and postharvest administration techniques of exogenous SA and its derivatives, evaluate their effect on fruit storage quality, and delineate the physiological post harvest process’s mechanism (Chen et al., 2023).
The purpose of the study is to determine whether SA and its derivatives are beneficial at enhancing the post-harvest fruit quality (Chen et al., 2023). The goals are to contrast the discrepancies between preharvest and postharvest treatment techniques for exogenous SA and its derivatives, examine the impact on fruit storage quality, and define the physiological process that occurs after harvest (Chen et al., 2023). In this research, the impacts of SA and its derivatives on fruit quality during post-harvest keeping are reviewed in light of other investigations (Chen et al., 2023). The investigations under consideration employed various treatment techniques, such as coating, dipping, disinfecting, and spraying with a range of concentrations and treatment intervals (Chen et al., 2023).
According to the study, SA and its derivatives play a significant part in controlling the biological metabolism of fruits to retain quality by postponing fruit ripening and softening, reducing decay, and preserving flavor profile (Chen et al., 2023). SA and its derivatives have been discovered to prevent oxidative damage by virtue of their antioxidant action. The concentration of reactive oxygen compounds during fruit ripening can induce oxidative injury to membrane lipids, which can result in cell death and the degradation of fruit tissue (Chen et al., 2023). According to the article, SA and its derivatives have a great deal of potential for minimizing post-harvest crop losses in horticulture and can take the place of synthetic chemical preservatives to lessen their negative effects (Chen et al., 2023).
Fruit storage quality has been reported to be improved by SA and its derivatives by preventing premature ripening and softening, lowering decay, preserving fruit flavor, and minimizing oxidative damage (Chen et al., 2023). On fruit, natural plant hormones are typically considered to be secure (GRAS) and can take the place of manmade chemical preservatives to lessen their detrimental effects (Chen et al., 2023). The researcher’s conclusions can be used to use SA and its derivatives to postpone ripening process and softening, reduce decay, preserve flavor profile, and reduce oxidative damage to improve the post-harvest nutritional value and quality of blood oranges during preservation and transit (Chen et al., 2023). To identify the most efficient application technique for commercial use, several treatment procedures, such as immersing, spraying, decontaminating, and sprinkling, can be used with varied doses and treatment times (Chen et al., 2023). The detrimental impact on the fruit can be avoided by using natural plant hormones as preservatives rather than chemical or synthetic ones (Chen et al., 2023).
Use of Pesticides during Farming
However, the use of pesticides during the farming of blood oranges can have a negative impact on human health when the blood oranges are consumed. The application of chlorpyrifos pesticides during the production of fruits and vegetables was examined by Foong et al. (2020). The use of agricultural pesticides to combat the problems of insect pests, weeds, and diseases is covered in the article (Foong et al., 2020). Unfortunately, the majority of pesticides are dispersed into the environment, posing possible risks to the health and safety of people and animals. Just a small portion of pesticides are applied to the intended pests (Foong et al., 2020). The topic of the essay is chlorpyrifos (CPS), an organophosphate pesticide primarily utilized in agriculture to eradicate pests including worms and insects (Foong et al., 2020). Crops like walnuts, maize, cotton, apricots, and fruit trees like bananas, oranges, and apples are subject to CPS (Foong et al., 2020). The half-life of CPS fluctuates based on its surroundings and varies from 10 to 120 days. According to the article, CPS is poisonous even though, based on its acute toxicity, it only poses a minor risk to people. When CPS exposure exceeds the threshold level, it is linked to neurological consequences, autoimmune diseases, and long-lasting developmental abnormalities (Foong et al., 2020).
The research contends that laborious pre-treatment stages and intricate bio-interfaces make standard approaches for detecting CPS challenging for real-time analysis (Foong et al., 2020). According to the report, the sale of CPS in the US was outlawed by the US Environmental Protection Agency (EPA) and CPS use was outlawed in the country in 2001. Yet, CPS usage is still common in emerging nations like China and India (Foong et al., 2020). The findings of the study can guide the use of CPS during farming of blood oranges, since it discusses possible ways to ensure safe human consumption of fruits and vegetables grown using the pesticide.The paper suggests strategies to keep the usage of CPS at safe levels, including the pre-harvest interval (PHI) and maximum residue limit (MRL) (Foong et al., 2020). As a result, the essay emphasizes the difficulties associated with using pesticides in agriculture, specifically the possible risks to the safety and health of people and animals (Foong et al., 2020). It examines CPS, an agricultural pesticide mostly made of organophosphorus, and highlights both its acute toxicity and potential health risks (Foong et al., 2020). The article makes suggestions for potential applications that are applicable to guarantee the security of human utilization of blood oranges grown using CPS insecticide (Foong et al., 2020).
On the other hand, when growing and harvesting blood oranges, producers can use periplocoside X to fend against some of the insect pests (Li & Zeng, 2013). When growing and harvesting blood oranges, growers can use periplocoside X as an efficient insecticide to get rid of pests like red imported fire ants (Li & Zeng, 2013). Insect midgut epithelial cells are the target of the substance, which causes significant cytotoxicity and, eventually, cell death by cytolysis (Li & Zeng, 2013). It may be useful against other insects that rely on this enzyme for digesting given that it can block amylase activity in the midgut (Li & Zeng, 2013).
Moreover, Periploca sepium Bunge’s roots are where periplocoside X is obtained, making it a natural insecticide that is eco-friendly and sustainable for the growing of blood oranges (Li & Zeng, 2013). Its use might lessen the demand for hazardous chemical pesticides for the environment and people (Li & Zeng, 2013). However, more research is required to evaluate its efficacy in other environmental settings and against additional pests that can harm blood oranges. Periplocoside X may be used by farmers in place of synthetic insecticides to enhance the quality of blood oranges and advance sustainable farming methods (Li & Zeng, 2013). Additionally, there could be research into more bovel ways of producing propionic acid from glycerol since propionic acid is used as a raw material in the manufacture of pesticides (Lima et al., 2022).
Additionally, there is a need to ensure that blood oranges are not contaminated during transportation by other food products infected with Aflatoxin. unlikely for aflatoxin to grow on blood oranges, as they have a thick skin that protects the fruit from fungal contamination. Additionally, blood oranges are typically harvested when they are fully ripe and not stored for long periods, which reduces the risk of fungal growth and aflatoxin contamination. It is worth noting that while it is unlikely for aflatoxin to grow on blood oranges, it is possible for the fungi that produce aflatoxin to contaminate other foods that are stored or transported alongside blood oranges, such as nuts or grains. Therefore, it is important to ensure proper storage and handling of all food products to minimize the risk of aflatoxin contamination.
Maize is one of the most frequently contaminated food supplies by AFB1 (Rushing & Selim, 2019). Fungal growth can occur on food at any point in the pre- or post-harvest stage, making it difficult to control contamination (Rushing & Selim, 2019). Furthermore, countries that have high temperatures and humidity such as Sub-Saharan Africa and Southeast Asia often experience greater contamination (Rushing & Selim, 2019). Developed countries have access to federal regulatory bodies which set food safety standards and inspect domestic as well as imported/exported food products (Rushing & Selim, 2019). These countries also have access to controlled storage conditions, which greatly reduces contamination post-harvest. Chemical control methods are the fastest methods that still retain high detoxification efficacy (Rushing & Selim, 2019).
Detoxification methods include physical, chemical, and biological methods. Physical methods include milling, washing, and screening (Rushing & Selim, 2019). Chemical methods include ammoniation, bleaching, and ozonation. Biological methods include the use of microorganisms and enzymes (Rushing & Selim, 2019). Although these methods have been shown to reduce AFB1 levels, none of them completely eliminate AFB1, and each method has its drawbacks (Rushing & Selim, 2019). Chemical control methods are the fastest methods that still retain high detoxification efficacy (Rushing & Selim, 2019). Some of the disadvantages of chemical methods include potential negative health effects and the loss of food quality. A combination of detoxification methods is most effective in reducing AFB1 levels. Aflatoxin control methods should be prioritized to ensure the safety of the world’s food supply (Rushing & Selim, 2019).
Preservation of Blood Oranges
There are various methods that can be used for the preservation of freshly-cut blood oranges. Giannakourou et al. (2021) conducted a study on how to keep recently-cut fruits and vegetables fresh. In order to prolong the shelf life of minimally processed and pre-packaged fruit and vegetable products, the article explores using barriers in food preservation (Giannakourou et al, 2021). Using a variety of preservation approaches, hurdle technology entails creating an unfavorable environment that inhibits microbial development and degradation (Giannakourou et al, 2021). By employing these obstacles, producers want to increase product quality and satisfy consumer demand for wholesome, reasonably priced foods (Giannakourou et al, 2021). The paper offers a thorough analysis of how obstacles in the preparation and storage of vegetables and fruits that have been freshly cut affect their ability to last (Giannakourou et al, 2021).
The purpose of this study is to look into the preserving effects of barriers used in the packaging and processing of fruit and vegetable slices (Giannakourou et al, 2021). It examines contemporary implementations of barriers intended to raise the caliber of products and lengthen their finite shelf lives (Giannakourou et al, 2021). The preservation effects of obstacles in the preparation and storage of fruits and vegetables were researched by the authors using a systematic review method (Giannakourou et al, 2021). According to the established selection criteria, the researchers searched relevant databases for articles released between 2010 and 2020 that were included (Giannakourou et al, 2021).
According to the review, hurdle technology holds great promise for maintaining the quality and lengthening the life span of minimally processed and pre-packaged fruit and vegetable items (Giannakourou et al, 2021). The article offers proof of the usefulness of various barriers, including high-pressure processing, heat treatment, modified environment packaging, and natural antibacterial agents, in maintaining the quality of fruits and vegetables (Giannakourou et al, 2021). The usage of these obstacles can postpone the start of decomposition and increase the fresh-cut fruit and vegetable’s shelf life (Giannakourou et al, 2021).
The article lists several hurdles that may be utilized to preserve fruits and vegetables, such as high-pressure processing, heat treatment, changed environment packaging, natural antibacterial agents, and aggressive microbes (Giannakourou et al, 2021). The usage of these barriers can enhance product quality, postpone the start of decay, and increase the fresh-cut fruit and vegetable’s shelf life (Giannakourou et al, 2021). The evaluation focuses on minimally processed, pre-packaged, fresh-cut fruits and vegetables. They consist of a range of fruits and vegetables, including, among others, apples, pears, kiwis, strawberries, carrots, lettuce, spinach, and cabbage (Giannakourou et al, 2021). Using hurdle technology has demonstrated potential for maintaining the quality of these fruits and vegetables, ensuring their microbiological safety, and extending their shelf life (Giannakourou et al, 2021).
The results of this study have significant ramifications for the food business, notably in the creation of new goods that satisfy consumers’ desires for wholesome, reasonably priced food (Giannakourou et al, 2021). Obstacle technology can enhance the quality of minimally processed, pre-packaged fruits and vegetables, extending their shelf life and ensuring microbiological safety (Giannakourou et al, 2021). Also, this technology can open doors for the creation of new goods with distinctive, novel aesthetic and gastronomic qualities (Giannakourou et al, 2021).
However, there should be stringent monitoring and regulations to ensure that adulterated honey is not used in the creation of honey-based blood orange semi-processed and processed products.A study by Fakhlaei et al. (2020) demonstrated the detrimental impacts of contaminated honey on consumer health. The article offers a critical analysis of the numerous honey adulteration techniques and how they affect people’s health (Fakhlaei et al., 2020). This article examines honey adulteration, meaning the deliberate addition of subpar elements or the removal of crucial components from honey ( Fakhlaei et al., 2020). The authors note that although honey is utilized as a natural sweetener, medicine, and has a number of medicinal benefits, its quality is frequently harmed by adulteration ( Fakhlaei et al., 2020). The authors examine common sugar adulterants, different types of adulteration, and detection techniques ( Fakhlaei et al., 2020). The scholars also discuss how adulteration affects people’s health, including how it can cause harm to the liver, kidneys, heart, and brain as well as higher blood sugar, obesity, and high blood pressure ( Fakhlaei et al., 2020).
The writers describe honey as a natural product that is created by bees from plant nectar or living plant parts’ secretions ( Fakhlaei et al., 2020). Due to its numerous pharmacological qualities, which include anti-inflammatory, antioxidant, and anti-cancer activity, it is used as a sweetener or medicine ( Fakhlaei et al., 2020). In order to cure a variety of medical diseases, honey is applied topically and orally ( Fakhlaei et al., 2020). The global food industry is expanding quickly, and customers are becoming more concerned about the quality of food goods ( Fakhlaei et al., 2020). Food adulteration can raise the risk of unfavorable health effects from low-quality packaged foods and snack foods ( Fakhlaei et al., 2020). Being a common food item, honey is susceptible to adulteration. According to the authors, adulterants are compounds which are introduced to pure honey to lower the quality of the honey ( Fakhlaei et al., 2020). They go over the various methods of adulterating honey, such as dilution, the addition of sweeteners or syrups, and the addition of additional ingredients like wheat or starch. Also, the writers discuss typical sugar adulterants such real sugar, corn syrup, and invert sugar as well as techniques for spotting adulteration ( Fakhlaei et al., 2020).
Inferring from the research, one can use pure honey to make inventive processed and semi-processed blood orange goods. Unadulterated honey and blood orange juice might be combined to make these items, which would result in a sweet and tangy coating for meat or vegetables. Another approach would be to combine pure honey with the zest of blood oranges to make a tasty and nutritious snack. In order to improve the flavor and nutritional content of various processed and semi-processed blood orange products, such as juices, jams, and jellies, unadulterated honey can be used as a natural sweetener. Consumers can benefit from honey’s health advantages without worrying about the harmful effects of honey adulteration on human health thanks to the use of pure honey in these goods.
Fakhlaei et al. (2020) go into more detail about the many kinds of honey. Based on its source and botanical origin, honey can be divided into four primary categories (Fakhlaei et al., 2020). Blossom and honeydew honey are categorized by the type of source plant, whereas monofloral and multifloral honey are categorized by the main plant species (Fakhlaei et al., 2020). Each variety of honey has its own flavor, color, and set of health advantages (Fakhlaei et al., 2020). The most typical sort of honey is called blossom honey, which is produced from nectar of flowers like linden, clover, citrus, cotton, thyme, and acacia (Fakhlaei et al., 2020). Honeydew honey, on the other hand, is made from the sugary substance secreted by Rhynchota insects that feed on plant sap (Fakhlaei et al., 2020). Bees collect the honeydew and transform it into honey. Pine, oak, fir, and leaf honey are examples of honeydew honey (Fakhlaei et al., 2020).
Based on the plant source, honey can also be categorized in different ways. The most common flower from which bees collect nectar to make honey is designated monofloral (Fakhlaei et al., 2020). For instance, manuka honey is produced from the nectar of the manuka tree, whereas orange blossom honey is made from the nectar of orange blossoms (Fakhlaei et al., 2020). Due to its distinct flavor and therapeutic properties, monofloral honey is frequently more costly than multifloral honey. Bees that gather nectar from numerous flowers without one in particular serving as the primary source generate multifloral honey, generally termed as polyfloral honey (Fakhlaei et al., 2020). This group includes things like forest honey and meadow blooms. Depending on the plant species available in the area where bees collect nectar, multifloral honey has a different flavor and color (Fakhlaei et al., 2020). When combining various kinds of processed and semi-processed blood orange goods with honey, the usage of the honey in its natural state promises to transmit the culinary and therapeutic benefits of honey (Fakhlaei et al., 2020).
Research is required to identify potential strategies for incorporating cutting-edge hurdle technologies in honey-based blood orange semi-processed and processed goods. Using a combination of preservation methods, hurdle technology stops the growth of microbes in food products. The objective of hurdle technology is to provide food with a longer shelf life while preserving its nutritive content, sensory qualities, and general quality..
Using high-pressure processing is one technique to implement hurdle technology in blood orange goods made with honey (HPP). High hydrostatic pressure (HPP) is applied to packaged food goods, inactivating spoilage bacteria and prolonging the shelf life of the product. These kinds of experiments may result in the creation of blood orange juice that contains honey and can be bottled and kept chilled for a long time. The use of organic acids, plant extracts, and other naturally occurring antimicrobial agents, such as essential oils, is another barrier technique that can be utilized in the creation of blood orange goods that contain honey. Inhibiting the growth of germs and lowering the likelihood of deterioration are possible with the addition of these natural antibacterial agents to the product.
Moreover, adding controlled environment packaging (CAP) during the manufacturing of blood orange goods with honey as an ingredient may assist increase their shelf life. CAP involves altering the environment around the product by lowering the oxygen content, which prevents the growth of microbes and preserves the product’s quality. In order to produce blood orange goods with a longer shelf life while maintaining their nutritional value and sensory qualities, hurdle technologies can be applied. These items can be produced using various technologies such high-pressure processing, natural antibacterial compounds, and controlled environment packaging.
Use of Coffee By-Products for Preservation during Storage
The nutraceutical, culinary, and cosmetic industries can benefit from the beneficial chemicals found in coffee silverskin (CS) and wasted coffee ground (SCG) (Zengin et al., 2020). SCG is the residue derived primarily from the soluble coffee business and brewing process, whereas CS is a thin tegument which surrounds the coffee beans and is expelled upon roasting (Zengin et al., 2020). Both by-products exhibit a broad phytochemical profile with a range of biological activities, such as antioxidant and antibacterial properties (Zengin et al., 2020). Unfortunately, CS and SCG extracts lack a thorough chemical characterisation and a thorough investigation of their antioxidant properties (Zengin et al., 2020). According to the study, coffee by-products can be used in the food business for a number of different things.
Franca and Oliveira (2022) discuss the use of SCG in fruit preservation during storage . demonstrates how SCG is used to keep fruits fresh as they are stored. Fruits are highly perishable, thus different preservation techniques have been employed to increase their shelf life, including chemically, and the application of physical, and biological methods (Franca and Oliveira, 2022). SCG’s antibacterial, antioxidant, and moisture-retention qualities have led to suggestions that it be used as a natural preservation technique (Franca and Oliveira, 2022). Fruit rot-causing bacteria and fungus have been demonstrated to be inhibited in their proliferation by SCG extracts (Franca and Oliveira, 2022). Fruits can have their quality and shelf life increased by using SCG extracts in edible films and coatings (Franca and Oliveira 2022). The potential of SCG in the creation of eco – friendly packaging materials that can aid in reducing plastic waste is also covered in the study (Franca and Oliveira, 2022). SCG use in culinary applications can support environmentally responsible and sustainable food business practices (Franca and Oliveira, 2022).
Coffee by-products, such as SCG and CS, can be used in the preservation of blood oranges during storage and transportation. Blood oranges are highly perishable and prone to spoilage, resulting in a shorter shelf life. The use of SCG extracts, which exhibit antioxidant and antibacterial properties, can help to inhibit the growth of bacteria and fungus that cause fruit spoilage (Franca and Oliveira, 2022). Additionally, SCG extracts can help to retain moisture, thus keeping the fruit fresh and of high quality for an extended period. The application of SCG extracts in the preservation of blood oranges can be a sustainable and eco-friendly option, reducing the need for harmful chemical preservatives.
The use of SCG in the preservation of blood oranges can also have positive implications for the environment. With the increasing demand for fruits and vegetables, there is a need for sustainable preservation techniques that can reduce food waste and protect the environment. By utilizing SCG extracts, which are often considered waste materials, as a natural preservation technique, the environmental impact of the fruit preservation process can be reduced. Additionally, SCG extracts can be used to make eco-friendly packaging materials, lowering the need for plastic packaging and promoting ethical and sustainable food business practices (Franca and Oliveira, 2022).
Use of Peptides Coatings for Preservation of Blood Oranges during Storage
Antioxidant peptides are particular protein fragments with antioxidant activity that can be used to preserve food safety and quality as well as human health (Tkaczewska, 2020). These peptides were created using enzymatic hydrolysis and fermentation techniques from a variety of food-derived protein sources, including plant, animal, fish, and microalgae proteins (Tkaczewska, 2020). These novel technologies could increase yield and bioactivity and decrease production costs (Tkaczewska, 2020). The industrial-scale production of antioxidant peptides can help meet the increasing demand for functional foods with increased health benefits (Tkaczewska, 2020).
Protein hydrolysates and biologically active peptides can prevent pathogenic microorganisms and lipid oxidation in packaging materials as well as fat oxidation and microorganism growth when added directly to food products (Tkacsewska, 2020). However, protein hydrolysates and peptides, however, encounter difficulties like poor chemical stability, unpleasant flavor, and transient These restrictions can be overcome with encapsulation. Mechanical properties and surface morphology of films with the addition of protein hydrolysate and peptides depend on the type of protein hydrolysates included (Tkacsewska, 2020).
Active biodegradable packaging can improve food safety by inhibiting the growth of pathogenic bacteria while reducing the environmental impact of food and packaging waste (Tkacsewska, 2020). These materials offer a promising alternative to conventional packaging, particularly as crude oil used in the production of plastics becomes less accessible and more expensive (Tkacsewska, 2020). Nonetheless, Tkaczewska (2020) suggests that there is a need for further research to identify new sources of protein hydrolysates and biologically active peptides and assess their safety.
Blood oranges have a short shelf life due to their high water content and susceptibility to enzymatic and microbial deterioration. The use of peptide films can be an effective method for preserving blood oranges by inhibiting microbial growth, reducing oxidative damage, and maintaining their quality and safety during storage and transportation. Peptide films can be produced by incorporating biologically active peptides derived from food proteins into a polymer matrix. These films can provide antimicrobial and antioxidant activity, as well as mechanical and barrier properties, making them suitable for use as packaging materials or coatings for fruits and vegetables. Peptide films can extend the shelf life of various food products, including fruits and vegetables, by reducing microbial growth and oxidative damage while maintaining their sensory and nutritional properties . Therefore, the application of peptide films can be a promising approach for preserving the quality and safety of blood oranges, providing a longer shelf life and improving their marketability.
Conclusion
In summary, Blood oranges are a popular fruit that can be affected by pests during harvesting and storage, which can reduce their quality and market value. However, the use of pesticides can have negative impacts on human health and the environment. Chlorpyrifos is a common pesticide used in agriculture to eradicate pests but is associated with health risks when consumed above safe levels. To mitigate these risks, the pre-harvest interval and maximum residue limit can be regulated. On the other hand, periplocoside X is a natural insecticide that can be used to fend off pests like red imported fire ants without posing a threat to human health or the environment. Its use can reduce the reliance on hazardous chemical pesticides, enhance the quality of blood oranges, and promote sustainable farming practices. Further research is needed to evaluate its effectiveness against other pests and in different environmental settings. Overall, the use of natural and eco-friendly methods to protect blood oranges during harvesting and storage can ensure safe consumption and promote sustainable agriculture.
Variations methods can be used for the preservation of blood oranges during storage while optimizing the nutritional content of the oranges. The use of coffee by-products such as silverskin and wasted coffee grounds and peptides coatings derived from food proteins are two methods that can be utilized to preserve blood oranges during storage and transportation. Both techniques have antimicrobial and antioxidant properties that can prevent the growth of bacteria and fungi and reduce oxidative damage. The use of SCG extracts, which can retain moisture, can also help keep the fruit fresh and of high quality for an extended period. Furthermore, these techniques promote eco-friendly and sustainable food business practices by reducing the need for harmful chemical preservatives and plastic packaging. However, there is a need for further research to identify new sources of protein hydrolysates and biologically active peptides and assess their safety.
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