Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Plant Materials
2.3. Sample Preparation and Experimental Design
- -
- polypropylene (PP) heat-sealed trays sealed with a polyamide/polyethylene (PA/PE) film. Inside MAP1, there was the following mixture of gases: 2% O2, 5% CO2, 93% N2.
- -
- polypropylene (PP) heat-sealed trays sealed with a polyamide/polyethylene (PA/PE) film. The following gas mixture was inserted in this group 3% O2, 7% CO2, 90% N2 (MAP2).
- -
- vacuum packed in food-grade multi-layer polythene (PE) bags measuring 350 × 180 × 150 mm (OLPACK 510, Interprise Breussel S.A., Belgium).
2.4. Physical Quality Parameter Analysis
2.5. Evolution of Color Parameters during Storage
2.6. Firmness Analysis
2.7. Headspace Composition
2.8. Microbiological Analysis
2.9. Evaluation of Organic Acids during Storage
2.10. Extraction Procedure
2.11. Total Phenol, Flavonoid, and Carotenoid Contents and UHPLC Analysis of Fresh Sprout
Bamboo Sprouts Bioactive Compounds Evolution during Storage
2.12. Bamboo Sprouts Antioxidant Activity
2.13. Statistical Analysis
3. Results and Discussion
3.1. Evolution of Fresh Bamboo Sprouts Quality Parameters during Storage
3.2. Effect of Storage on Packaged Bamboo Sprouts CIELab Parameters
3.3. Microbiological Determination
3.4. Analysis of Selected Organic Acids
3.5. Evolution of Bioactive Compounds (TPC, TFC, and TCC) in Bamboo Sprouts during Storage
3.6. Degradation Kinetics of TPC, TFC, and TCC during Storage
3.7. UHPLC Analysis of Fresh Bamboo Sprouts
3.8. Investigation on the Evolution of Bamboo Sprouts Antioxidant Activity during Storage
3.9. Principal Component Analysis (PCA)
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Storage Time (Days) | MAP1 | MAP2 | VACUUM | |
---|---|---|---|---|
Apical section | Sign. | |||
0 | 8.68 ± 0.87 aA | 8.68 ± 0.87 aA | 8.68 ± 0.87 aA | ns |
7 | 9.79 ± 1.44 bA | 9.62 ± 1.67 bA | 8.89 ± 0.67 bB | ** |
14 | 10.16 ± 2.43 cA | 10.16 ± 1.33 cA | 9.22 ± 0.89 cB | ** |
21 | 10.82 ± 0.88 dA | 10.8 ± 1.08 bA | 9.60 ± 0.78 dB | ** |
28 | 16.72 ± 1.22 eA | 16.79 ± 1.78 eA | 16.72 ± 1.43 eA | ** |
Sign. | ** | ** | ** | |
Basal section | Sign. | |||
0 | 8.53 ± 0.56 aA | 8.53 ± 0.56 aA | 8.53 ± 0.56 eA | ns |
7 | 10.71 ± 1.67 bA | 10.71 ± 2.02 bA | 8.71 ± 1.78 bB | ** |
14 | 11.99 ± 0.99 bA | 11.99 ± 1.41 bA | 8.98 ± 1.45 cB | ** |
21 | 12.19 ± 2.31 cA | 12.09 ± 1.78 cA | 10.14 ± 1.69 dB | ** |
28 | 29.03 ± 1.56 dA | 29.03 ± 2.67 dA | 16.43 ± 0.435 dB | ** |
Sign. | ** | ** | ** |
Storage Time (Days) | MAP1 | MAP2 | VACUUM | Sign. |
---|---|---|---|---|
Apical section | ||||
0 | 59.22 ± 3.89 aA | 59.22 ± 2.78 aA | 20.62 ± 2.08 bB | ** |
7 | 52.29 ± 4.76 cA | 51.39 ± 4.02 cB | 20.63 ± 2.03 abC | ** |
14 | 51.02 ± 3.66 dA | 51.01 ± 3.61 dA | 20.62 ± 2.89 bB | ** |
21 | 47.31 ± 3.67 eA | 47.12 ± 4.09 eB | 20.63 ± 2.99 bC | ** |
28 | 53.82 ± 5.01 bA | 52.84 ± 4.67 bB | 20.65 ± 3.09 aC | ** |
Sign. | ** | ** | * | |
Basal section | Sign. | |||
0 | 59.72 ± 4.87 aA | 59.72 ± 4.74 aA | 20.65 ± 2.78 aB | ** |
7 | 42.12 ± 3.81 eA | 41.12 ± 4.04 eB | 20.66 ± 1.98 aC | ** |
14 | 54.82 ± 2.89 bA | 53.82 ± 4.06 bB | 20.64 ± 2.84 aC | ** |
21 | 50.12 ± 2.88 cA | 49.12 ± 4.88 cB | 20.67 ± 2.77 aC | ** |
28 | 48.22 ± 3.66 dA | 46.22 ± 4.07 dB | 20.65 ± 3.89 aC | ** |
Sign. | ** | ** | ns |
Storage Time (Days) | MAP1 | MAP2 | VACUUM | |
---|---|---|---|---|
Apical section | Sign. | |||
0 | 19.43 ± 1.21 aA | 19.43 ± 1.12 aA | 1.59 ± 0.02 aB | ** |
7 | 2.45 ± 0.03 dA | 2.36 ± 0.06 cB | 1.17 ± 0.01 cC | ** |
14 | 2.32 ± 0.02 eA | 2.25 ± 0.04 cB | 1.38 ± 0.01 bC | ** |
21 | 2.76 ± 0.06 cA | 2.72 ± 0.03 bA | 1.17 ± 0.01 cB | ** |
28 | 7.75 ± 0.11 bA | 2.70 ± 0.03 bB | 1.59 ± 0.01 aC | ** |
Sign. | ** | ** | ** | |
Basal section | Sign. | |||
0 | 19.98 ± 2.12 aA | 19.98 ± 1.97 aA | 1.17 ± 0.02 bB | ** |
7 | 2.1 ± 0.03 eA | 2.10 ± 0.03 eA | 1.17 ± 0.01 bB | ** |
14 | 3.81 ± 0.07 bA | 3.67 ± 0.05 bB | 1.59 ± 0.04 aC | ** |
21 | 3.05 ± 0.05 cA | 3.05 ± 0.04 cA | 1.18 ± 0.02 bB | ** |
28 | 2.61 ± 0.07 dA | 2.58 ± 0.04 dA | 1.58 ± 0.02 aB | ** |
Sign. | ** | ** | ** |
Storage Time (Days) | MAP1 | MAP2 | VACUUM | Sign. |
---|---|---|---|---|
Basal section | ||||
0 | 43.52 ± 4.98 aA | 43.52 ± 4.76 aA | 11.76 ± 1.78 aB | ** |
7 | 11.76 ± 1.67 dA | 11.77 ± 1.54 dA | 11.77 ± 1.45 aA | ns |
14 | 29.41 ± 2.78 bA | 29.18 ± 3.03 bB | 11.76 ± 3.44 aC | ** |
21 | 17.65 ± 1.04 cA | 17.65 ± 2.33 cA | 11.77 ± 2.62 aB | ** |
28 | 17.64 ± 1.38 cA | 11.77 ± 1.44 dB | 11.76 ± 0.37 aB | ** |
Sign. | ** | ** | ns | |
Apical section | Sign. | |||
0 | 42.36 ± 3.44 aA | 42.36 ± 3.83 aA | 11.76 ± 1.43 aB | ** |
7 | 11.77 ± 1.23 cA | 11.78 ± 1.32 cA | 5.88 ± 0.57 aB | ** |
14 | 11.76 ± 0.93 cA | 11.79 ± 0.89 cA | 11.76 ± 0.49 aA | ns |
21 | 11.65 ± 0.54 bA | 11.65 ± 0.67 bA | 11.76 ± 0.64 aB | ** |
28 | 11.77 ± 0.87 cA | 11.77 ± 0.97 cA | 11.76 ± 0.85 aA | ns |
Sign. | ** | ** | ns |
TBC | MAP1 | MAP2 | VACUUM | Sign. |
---|---|---|---|---|
0 | 4.77 ± 0.20 aC | 4.77 ± 0.20 aD | 4.47 ± 0.20 bD | ** |
7 | 4.30 ± 0.29 aD | 3.90 ± 0.29 bE | 3.86 ± 0.29 bE | ** |
14 | 6.80 ± 0.09 aB | 6.40 ± 0.05 bC | 6.10 ± 0.05 cC | ** |
21 | 6.96 ± 0.08 aB | 6.86 ± 0.04 bB | 6.26 ± 0.04 cB | ** |
28 | 9.60 ± 0.56 aA | 9.00 ± 0.46 bA | 8.65 ± 0.46 cA | ** |
Sign. | ** | ** | ** | |
TYMC | MAP1 | MAP2 | VACUUM | |
0 | nd | nd | nd | ns |
7 | 1.81 ± 0.28 aD | 1.71 ± 0.28 bD | 1.70 ± 0.28 bD | ** |
14 | 3.00 ± 0.02 aC | 2.20 ± 0.02 bC | 2.18 ± 0.02 bC | ** |
21 | 3.86 ± 0.41 aB | 3.16 ± 0.41 bB | 3.10 ± 0.41 bB | ** |
28 | 4.90 ± 0.06 aA | 3.90 ± 0.06 bA | 3.80 ± 0.06 bA | ** |
Sign. | ** | ** | ** |
Ossalic Acid | Tartaric Acid | Malic Acid | Citric Acid | Succinic Acid | Fumaric Acid | |
---|---|---|---|---|---|---|
MAP1 | ||||||
0 | 323.84 ± 0.20 a | 145.14 ± 0.35 b | 79.6 ± 0.31 a | 307.09 ± 0.26 a | 133.76 ± 1.00 a | 0.6 ± 0.00 e |
7 | 273.04 ± 0.27 b | 224.96 ± 0.31 a | nd | 76.33 ± 0.46 c | nd | 1.26 ± 0.00 c |
14 | 115.82 ± 0.22 d | nd | nd | 36.04 ± 1.22 c | nd | 0.65 ± 0.00 d |
21 | 242.99 ± 0.09 e | 14.94 ± 0.21 d | nd | 93.6 ± 0.27 b | nd | 1.66 ± 0.00 b |
28 | 246.04 ± 0.11 c | 53.93 ± 0.10 c | nd | 72.01 ± 0.27 c | nd | 1.92 ± 0.00 a |
Sign. | ** | ** | ** | ** | ** | ** |
MAP2 | ||||||
0 | 323.84 ± 0.20 a | 145.14 ± 0.35 b | 79.6 ± 0.31 a | 307.09 ± 0.26 a | 133.76 ± 1.00 a | 0.6 ± 0.00 e |
7 | 268.04 ± 0.27 b | 212.96 ± 0.31 a | nd | 75.33 ± 0.46 c | nd | 1.23 ± 0.00 c |
14 | 120.82 ± 0.22 d | nd | nd | 32.04 ± 1.22 c | nd | 0.63 ± 0.00 d |
21 | 222.89 ± 0.09 e | 12.34 ± 0.21 d | nd | 85.36 ± 0.27 b | nd | 1.61 ± 0.00 b |
28 | 236.44 ± 0.11 c | 49.83 ± 0.10 c | nd | 70.11 ± 0.27 c | nd | 1.90 ± 0.00 a |
Sign. | ** | ** | ** | ** | ** | ** |
VACUUM | ||||||
0 | 321.52 ± 0.20 a | 144.14 ± 0.35 b | 79.6 ± 0.31 a | 306.19 ± 0.26 a | 133.76 ± 1.00 a | 0.6 ± 0.00 e |
7 | 266.04 ± 0.27 b | 209.96 ± 0.31 a | nd | 75.03 ± 0.46 c | nd | 1.02 ± 0.00 c |
14 | 118.12 ± 0.22 d | nd | nd | 31.84 ± 1.22 c | nd | 0.61 ± 0.00 d |
21 | 202.88 ± 0.09 e | 12.04 ± 0.21 d | nd | 84.96 ± 0.27 b | nd | 1.58 ± 0.00 b |
28 | 234.41 ± 0.11 c | 48.83 ± 0.10 c | nd | 68.21 ± 0.27 c | nd | 1.86 ± 0.00 b |
Sign. | ** | ** | ** | ** | ** | ** |
Total Phenol Content (TPC) | ||||
---|---|---|---|---|
Storage Time (Days) | MAP 1 | MAP 2 | VACUUM | Sign |
0 | 85.42 ± 4.1 aA | 85.42 ± 4.1 aA | 85.42 ± 4.1 aA | ns |
7 | 66.34 ± 5.3 bA | 66.30 ± 5.5 bA | 67.11 ± 5.8 bA | ** |
14 | 66.87 ± 4.4 bA | 66.80 ± 4.8 bA | 66.94 ± 4.7 bA | ** |
21 | 52.08 ± 5.2 cA | 52.00 ± 5.5 cA | 54.53 ± 5.0 CA | ** |
28 | 43.30 ± 5.0 dA | 40.21 ± 5.6 dB | 45.24 ± 5.3 dC | ** |
Sign. | ** | ** | ** | |
Total flavonoid content (TFC) | ||||
Storage time (days) | MAP 1 | MAP 2 | VACUUM | Sign. |
0 | 46.97 ± 4.6 aA | 46.97 ± 4.6 aA | 46.97 ± 4.6 aA | ns |
7 | 36.74 ± 4.3 bA | 38.88 ± 4.4 bB | 31.32 ± 3.4 bC | ** |
14 | 36.30 ± 3.3 bA | 35.14 ± 3.7 cB | 26.75 ± 4.2 cC | ** |
21 | 28.60 ± 4.1 cA | 27.50 ± 4.0 dB | 25.87 ± 4.0 dC | ** |
28 | 20.31 ± 5.5 dA | 18.88 ± 3.9 eA | 23.07 ± 4.1 eB | * |
Sign. | ** | ** | ** | |
Total carotenoid content (TCC) | ||||
Storage time (days) | MAP 1 | MAP 2 | VACUUM | Sign. |
0 | 29.80 ± 4.2 aA | 29.80 ± 4.2 aA | 29.80 ± 4.2 aB | ns |
7 | 25.65 ± 4.1 bA | 23.46 ± 4.0 bB | 24.52 ± 3.8 cC | ** |
14 | 23.38 ± 3.8 bA | 21.22 ± 3.7 cB | 22.92 ± 3.4 cC | ** |
21 | 23.20 ± 3.7 bA | 21.38 ± 3.6 cA | 23.44 ± 3.2 dB | ** |
28 | 18.20 ± 1.5 dA | 16.60 ± 3.2 dA | 18.86 ± 2.7 bB | ** |
Sign. | ** | ** | ** |
Bioactives | Packaging Systems | Reaction Order | K-Value | Equation | R2 | Half-Life (t1/2) (Days) |
---|---|---|---|---|---|---|
TPC | ||||||
MAP1 | 0 | 1.4071 | y = −1.4071x + 82.502 R2 = 0.9366 | 0.9447 | 0.4927 | |
MAP2 | 0 | 1.4960 | y = −1.496x + 83.09 R2 = 0.9415 | 0.9415 | 0.4634 | |
VACUUM | 0 | 1.3270 | y = −1.327x + 82.436 R2 = 0.9403 | 0.9403 | 0.5223 | |
TFC | ||||||
MAP1 | 0 | 0.8780 | y = −0.878x + 46.076 R2 = 0.9506 | 0.9506 | 0.7894 | |
MAP2 | 0 | 0.9651 | y = −0.9651x + 46.986 R2 = 0.9862 | 0.9862 | 0.7182 | |
VACUUM | 0 | 0.7607 | y = −0.7607x + 41.446 R2 = 0.7829 | 0.7829 | 0.9112 | |
TCC | ||||||
MAP1 | 0 | 2.5650 | Y = −2.565x + 31.741 R2 = 0.9264 | 0.9264 | 0.2702 | |
MAP2 | 0 | 2.8480 | y = −2.848x + 31.036 R2 = 0.88825 | 0.8825 | 0.2433 | |
VACUUM | 0 | 2.2960 | y = −2.296x + 3.4515 R2 = 0.8535 | 0.8535 | 0.3019 |
DPPH Test (IC50, µg/mL) | ||||
---|---|---|---|---|
Storage Time (Days) | MAP 1 | MAP 2 | VACUUM | Sign. |
0 | 24.77 ± 3.14 aA | 24.77 ± 3.14 aA | 24.77 ± 3.14 aA | ns |
7 | 39.92 ± 0.48 eC | 39.02 ± 2.03 cB | 44.41 ± 2.03 bA | ** |
14 | 37.44 ± 0.27 dC | 38.00 ± 1.56 cB | 47.10 ± 1.56 cA | ** |
21 | 33.26 ± 1.04 cC | 34.98 ± 3.37 bB | 69.63 ± 3.37 dA | ** |
28 | 31.97 ± 0.27 bC | 32.74 ± 3.67 bB | 71.12 ± 3.67 eA | ** |
Sign. | ** | ** | ** | |
ABTS test (IC50, µg/mL) | ||||
Storage time (days) | MAP 1 | MAP 2 | VACUUM | Sign. |
0 | 0.78 ± 0.04 aA | 0.78 ± 0.04 aA | 0.78 ± 0.04 aA | ns |
7 | 0.82 ± 0.48 bA | 0.89 ± 0.05 bA | 0.80 ± 0.53 aA | * |
14 | 0.96 ± 0.27 bC | 1.09 ± 0.56 cB | 1.84 ± 0.56 bA | ** |
21 | 1.29 ± 0.44 cB | 1.34 ± 0.37 dB | 2.10 ± 3.37 A | ** |
28 | 2.27 ± 0.47 dC | 3.56 ± 0.67 deB | 4.41 ± 3.67 cdA | ** |
Sign. | ** | ** | ** | |
β-Carotene bleaching test (30 min incubation) (IC50, µg/mL) | ||||
Storage time (days) | MAP 1 | MAP 2 | VACUUM | Sign. |
0 | 7.72 ± 1.85 aA | 7.72 ± 1.85 aA | 7.72 ± 1.85 aA | ns |
7 | 6.30 ± 0.71 aC | 8.83 ± 0.97 aB | 9.34 ± 0.97 aA | ** |
14 | 6.35 ± 0.48 bC | 9.27 ± 2.03 cB | 12.32 ± 2.02 cA | ** |
21 | 9.31 ± 0.37 bC | 11.28 ± 1.56 cB | 14.35 ± 1.53 cA | ** |
28 | 11.35 ± 0.89 cC | 13.27 ± 3.27 bB | 17.36 ± 3.34 bA | ** |
Sign. | ** | ** | ** | |
β-Carotene bleaching test (60 min incubation) (IC50, µg/mL) | ||||
Storage time (days) | MAP 1 | MAP 2 | VACUUM | Sign. |
0 | 10.54 ± 1.97 aA | 10.54 ± 1.97 aA | 10.54 ± 1.97 aA | ns |
7 | 7.32 ± 0.71 aC | 9.34 ± 0.97 aB | 11.35 ± 0.97 aA | ** |
14 | 9.27 ± 0.48 bC | 11.31 ± 2.03 cB | 13.32 ± 2.02 cA | ** |
21 | 11.24 ± 0.37 bC | 14.28 ± 1.56 cB | 16.20 ± 1.53 cA | ** |
28 | 14.29 ± 1.00 cC | 16.89 ± 3.27 bB | 19.31 ± 3.34 bA | ** |
Sign. | ** | ** | ** | |
FRAP test (FRAP value, μM Fe (II)/g) | ||||
Storage time (days) | MAP 1 | MAP 2 | VACUUM | Sign. |
0 | 14.26 ± 2.75 aA | 14.26 ± 2.75 aA | 14.26 ± 2.75 aA | ns |
7 | 0.52 ± 0.48 bA | 0.30 ± 0.03 bB | 0.08 ± 0.03 cC | ** |
14 | 0.49 ± 0.27 cA | 0.26 ± 0.06 bA | 0.09 ± 0.06 cB | * |
21 | 0.47 ± 0.04 cA | 0.18 ± 0.37 cB | 0.10 ± 0.37 bC | ** |
28 | 0.44 ± 0.27 cA | 0.14 ± 0.67 cB | 0.11 ± 0.67 bB | ** |
Sign. | ** | ** | ** |
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Sicari, V.; Tundis, R.; Romeo, R.; Reitano, A.; Belsito, E.L.; Leggio, A.; Loizzo, M.R. Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study. Antioxidants 2024, 13, 185. https://doi.org/10.3390/antiox13020185
Sicari V, Tundis R, Romeo R, Reitano A, Belsito EL, Leggio A, Loizzo MR. Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study. Antioxidants. 2024; 13(2):185. https://doi.org/10.3390/antiox13020185
Chicago/Turabian StyleSicari, Vincenzo, Rosa Tundis, Rosa Romeo, Antonella Reitano, Emilia Lucia Belsito, Antonella Leggio, and Monica Rosa Loizzo. 2024. "Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study" Antioxidants 13, no. 2: 185. https://doi.org/10.3390/antiox13020185