LAPSE:2023.5737
Published Article
LAPSE:2023.5737
Effect of Oxidative Stress on Physicochemical Quality of Taiwanese Seagrape (Caulerpa lentillifera) with the Application of Alternating Current Electric Field (ACEF) during Post-Harvest Storage
February 23, 2023
Abstract
This study aims to determine the physicochemical quality of seagrape (Caulerpa lentillifera) as a freshness label for products cultivated in different seasons. The applied post-harvest storage experiments compared between, within and without seawater that led to oxidative stress conditions. Water content, malondialdehyde (MDA) compound, total phenolic content (TPC), and chlorophyll content were observed at 0, 3, 6, and 9 days of storage. The storage without seawater showed sharper quality reductions by reaching 20−40% of water loss, 70−90% of MDA production, 15−25% of TPC reduction, and 40−60% of total chlorophyll degradation. The storage within seawater showed lower quality reductions due to the specific growth rates still reaching 5−10%. This study found that the greater the physicochemical quality, the slower the decomposition rates of the stored seagrape during storage. Therefore, the seagrapes’ obvious discoloration occurred earlier in winter, followed by summer and spring. Kinetics of chlorophyll degradation on seagrape in different seasons meet different order-reactions during storage. Furthermore, alternating current electric field (ACEF) treatment with 125 kV/m of intensity for 60 min can lower the spring seagrapes’ physicochemical quality by reaching 10−30% of inhibition, resulting in the shelf-life extension for up to 12 days of post-harvest storage.
This study aims to determine the physicochemical quality of seagrape (Caulerpa lentillifera) as a freshness label for products cultivated in different seasons. The applied post-harvest storage experiments compared between, within and without seawater that led to oxidative stress conditions. Water content, malondialdehyde (MDA) compound, total phenolic content (TPC), and chlorophyll content were observed at 0, 3, 6, and 9 days of storage. The storage without seawater showed sharper quality reductions by reaching 20−40% of water loss, 70−90% of MDA production, 15−25% of TPC reduction, and 40−60% of total chlorophyll degradation. The storage within seawater showed lower quality reductions due to the specific growth rates still reaching 5−10%. This study found that the greater the physicochemical quality, the slower the decomposition rates of the stored seagrape during storage. Therefore, the seagrapes’ obvious discoloration occurred earlier in winter, followed by summer and spring. Kinetics of chlorophyll degradation on seagrape in different seasons meet different order-reactions during storage. Furthermore, alternating current electric field (ACEF) treatment with 125 kV/m of intensity for 60 min can lower the spring seagrapes’ physicochemical quality by reaching 10−30% of inhibition, resulting in the shelf-life extension for up to 12 days of post-harvest storage.
Record ID
Keywords
ACEF treatment, chlorophyll degradation, physicochemical quality, postharvest storage, seagrape Caulerpa lentillifera
Subject
Suggested Citation
Sulaimana AS, Chang CK, Hou CY, Yudhistira B, Punthi F, Lung CT, Cheng KC, Santoso SP, Hsieh CW. Effect of Oxidative Stress on Physicochemical Quality of Taiwanese Seagrape (Caulerpa lentillifera) with the Application of Alternating Current Electric Field (ACEF) during Post-Harvest Storage. (2023). LAPSE:2023.5737
Author Affiliations
Sulaimana AS: Department of International Master Program of Agriculture, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan [ORCID]
Chang CK: College of Biotechnology and Bioresources, Da-Yeh University, 168 University, Xuefu Road, Dacun Township, Changhua City 51591, Taiwan
Hou CY: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haizhuan Road, Nanzi District., Kaohsiung City 81157, Taiwan [ORCID]
Yudhistira B: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan; Department of Food Science and Technology, Sebelas Maret University, 36 Ir. Sutami Road, Surakarta City 57126, Ind
Punthi F: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan
Lung CT: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan
Cheng KC: Graduate Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan; Institute of Biotechnology, National Taiwan University, 1, Sec 4, Roosevelt Road, Taipei 10617, Taiwan; Department of Medical R
Santoso SP: Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Keelung Rd. 43, Daan District, Taipei 10607,
Hsieh CW: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, 91 Xueshi Road, North District, Taichung City 4 [ORCID]
Chang CK: College of Biotechnology and Bioresources, Da-Yeh University, 168 University, Xuefu Road, Dacun Township, Changhua City 51591, Taiwan
Hou CY: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haizhuan Road, Nanzi District., Kaohsiung City 81157, Taiwan [ORCID]
Yudhistira B: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan; Department of Food Science and Technology, Sebelas Maret University, 36 Ir. Sutami Road, Surakarta City 57126, Ind
Punthi F: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan
Lung CT: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan
Cheng KC: Graduate Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan; Institute of Biotechnology, National Taiwan University, 1, Sec 4, Roosevelt Road, Taipei 10617, Taiwan; Department of Medical R
Santoso SP: Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Keelung Rd. 43, Daan District, Taipei 10607,
Hsieh CW: Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, 91 Xueshi Road, North District, Taichung City 4 [ORCID]
Journal Name
Processes
Volume
9
Issue
6
First Page
1011
Year
2021
Publication Date
2021-06-07
ISSN
2227-9717
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Original Submission
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PII: pr9061011, Publication Type: Journal Article
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LAPSE:2023.5737
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https://doi.org/10.3390/pr9061011
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Feb 23, 2023
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