Skip to main content
NCBI home page
Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2014 Apr 20;52(5):3079–3085. doi: 10.1007/s13197-014-1371-1

Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

José Armando Ulloa 1,2,4,✉, Noemí T González Tapia 2, Petra Rosas Ulloa 1,2, José Carmen Ramírez Ramírez 3, Blanca E Ulloa Rangel 2
PMCID: PMC4397312  PMID: 25892812

Abstract

The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6 °C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6 °C for 15 days, without significantly (P < 0.05) affecting the CIE L*, a*, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces.

Keywords: Noni juice, Antimicrobial activity, Fresh-cut fruit, Haden mango, Color, Morinda citrifolia

Introduction

In recent times, the consumption of fruits and vegetables has gradually increased year by year. People are now more aware of the importance of a healthy diet and consumers require quality and convenience in the products they buy. Thus, minimally processed fruits and vegetables can be considered an alternative to fast food and other ready-to-eat products. Apart from satisfying the demand for healthy and convenient food, they may permit better use of raw materials, and offer the possibility of increasing the product value (González-Aguilar et al. 2005; Luo 2007; Sabır et al. 2011).

Preparation of fresh-cut fruits and vegetables generally consists of washing, cutting, treatment with sanitizing agents, packaging of products and storage under refrigerated conditions (McKellar et al. 2004). Cutting or slicing operations induce a reduction in shelf life by modifying the metabolic processes of vegetal tissue and increasing its susceptibility to spoilage (Raybaudi-Massilia et al. 2009) and browning reactions as a result of the compartmentalization loss of phenolic compounds (mainly in the vacuole) and polyphenol oxidase (in the cytoplasm) (Sapers and Miller 1998; Soliva-Fortuny and Martín-Belloso 2003; Rico et al. 2006; Del Nobile et al. 2009).

In the case of fresh-cut mangoes, browning, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss (Siddiq et al. 2013; Sellamuthu et al. 2013).

Chemical synthetic additives can reduce the decay rate, but consumers are concerned about chemical residues in the product that could affect their health and cause environmental pollution (Wang 2006; Ayala-Zavala et al. 2008a). Therefore, alternative methods for controlling fresh-cut fruit decay are required.

One of the major emerging technologies for reducing quality loss and increasing the safety of fresh-cut fruits and vegetables is the application of natural additives (Ponce et al. 2004; Ayala-Zavala et al. 2008b). Plants and plant products represent a source of natural antioxidants and antimicrobials to improve the shelf life and safety of foods including fresh-cut fruit (Cuppett et al. 1997; Donovan et al. 1998; Chouliara et al. 2007; Solomakos et al. 2008; Espina et al. 2011; Dahech et al. 2013; Senthilkumar and Venkatesalu 2013).

Morinda citrifolia (noni) has been used in folk remedies by Polynesians for over 2,000 years, and is reported to have a broad range of therapeutic effects, including antibacterial, antiviral, antifungal, antitumour, antihelmintic, analgesic, hypotensive, anti-inflammatory, and immune-enhancing effects (Wang et al. 2002; Pawlus and Kinghorn 2007). About 200 phytochemicals have been identified from the noni plant, including anthraquinones, flavonoids, polysaccharides, glycosides, iridoids, lignans, organic acids, triterpenoids, and organic acids (Wang and Su 2001; Chan-Blanco et al. 2006; Pawlus and Kinghorn 2007; Deng et al. 2010). A total of 51 volatile compounds have also been found in the ripe noni fruit including organic acids (Farine et al. 1996; Sang et al. 2001).

It has been reported that noni extracts inhibit the growth of certain bacteria, such as Staphylococcus aureus, Pseudomonas aeruginosa, Proteus morganii, Bacillus subtilis, Escherichia coli, Helicobacter pylori, Streptococcus pyogenes, Salmonella spp. and Shigella spp. (Dittmar 1993; Locher et al. 1995; Leach et al. 1988). This antimicrobial effect may be due to the presence of phenolic compounds such as acubin, l-asperuloside, alizarin, scopoletin and other anthraquinones (Atkinson 1956). It has also been found that ethanol and hexane extracts of noni have an antitubercular effect since they inhibit the growth of Mycobacterium tuberculosis by 89–95 % (Saludes et al. 2002). The antimicrobial properties of noni extracts have been used for the treatment of some skin infections, colds, fevers and other bacterial-related health problems (Atkinson 1956), but not for applications in the preservation of foods.

On the other hand, modern scientific research has shown that noni fruits possess antioxidant effects that prevent and cure several diseases (Deng et al. 2010; Kumoro et al. 2011; Fabra et al. 2011). According to Tapp et al. (2012), the natural antioxidant properties of noni have the potential to prevent lipid oxidation and improve color, while other studies suggest that extracts of noni might be useful as a natural and multifunctional dietary food additive or supplement because of its high antioxidant activity (Zin et al. 2007; Krishnaiah et al. 2012).

Therefore, this study focused on determining the effects of soaking in naturally fermented noni juice on the microbiological characteristics and color behavior of minimally processed mango during storage at 6 °C.

Materials and methods

Noni fruit and juice preparation

Noni fruit was obtained from a plantation of noni trees located at El Llano, municipality of San Blas, Nayarit, México. The collected noni fruit was transported to the laboratory of the Centro de Tecnología de Alimentos of the Universidad Autónoma de Nayarit, based in Tepic, Nayarit, México. Then, the noni fruit was sorted and washed with tap water. The washed noni fruit was placed in sealed plastic jars (10 L) to obtain noni juice via the traditional method by natural fermentation at an ambient temperature of 25 °C for 60 days (Nelson and Elevitch 2006). Noni juice that dripped from the fruits was collected and centrifuged at 3,050×g in a Solbat model 2,774 centrifuge (Solbat Aparatos Científicos, Puebla, México) for 15 min. The supernatant was decanted and bottled in dark jars as fresh noni juice, which were kept a room temperature (25 °C) in darkness to be used 10 days later in this study

Mango and cube preparation

Haden mangoes were obtained from a farmer who lives in the Navarrete municipality of San Blas, Nayarit, México, and transported to the Centro de Tecnología de Alimentos of the Universidad Autónoma de Nayarit. Mature green mangoes were picked in anticipation of the processing date and were allowed to ripen for 4 days at room temperature (25 °C) and natural light. The mangoes were washed with tap water and peeled with a knife; the flesh was removed from the seed, and was then cut into 2-cm3 cubes.

Soaking mango cubes in noni juice

Immersion treatments of 2.5 and 5.0 min were carried out to evaluate the effect of soaking in noni juice at room temperature (25 °C) on the microbiological characteristics of minimally processed mango. The mango cubes (about 250 g) from each treatment were drained and placed in polypropylene boxes. In addition, mango cube control treatments were prepared by immersion in sterile water for the same durations as the treatments in noni juice. After the experimental treatments, all mango cubes were stored in a refrigerator at 6 °C in darkness for 15 days.

Microbial counts

Serial solutions were made and poured onto duplicate Standard Method Agar (Bioxon, Cuatitlán Izcalli, México) plates, which were incubated at 37 °C for 48 h for enumeration of total bacteria, and onto duplicate Potato Dextrose Agar plates (Bioxon, Cuatitlán Izcalli, México) with 100 mg/L chloramphenicol (Sigma-Aldrich, St. Louis, MO, USA), which were incubated at 26 °C for 5–7 days for evaluation of yeast and molds. Total microbial counts were determined every 3 days and expressed as log colony forming units (log cfu/g).

Physicochemical analysis

Titratable acidity, pH, total soluble solids (°Brix) and total and reducing sugars were determined according to the official methods of the Association of Official Analytical Chemists (AOAC 1984). Measurements of pH were done with a Denver Instrument model 250 pH meter (Denver Instrument Company, Denver, CO, USA) and °Brix on an Auto Abbe model 10500 refractometer (Reichert-Jung, Leica Inc., Buffalo, NY, USA). Water activity measurements were performed using an Aqua Lab CX2 water activity meter (Decagon Devices Inc, Pullman, WA, USA). Color characteristics were measured using a ColorQuest colorimeter (HunterLab; Hunter Associates Laboratories Inc., Reston, VA, USA) with the specular component included, Illuminant C, and 10° observer angle parameters set for transmittance on noni juice and reflectance on mango samples. L* (lightness), a* (redness and greenness), and b* (yellowness and blueness) were measured based on CIE tri-stimulus color space. The colorimeter was always calibrated using a white tile before analysis. Chroma (C*) was calculated as: C* = [(a*)2 + (b*)2]1/2 for the intensity or color saturation. Hue angle (h°) was calculated as tan−1b*/a* and expressed in degrees as the attribute according to which colors have been traditionally defined as reddish, greenish, etc.

Statistical analyses

Each microbiological value was the mean of the counts carried out on three samples of each experiment repeated three times from different groups after the same storage period. Differences among the microbial counts were analyzed by one-way analysis of variance (ANOVA) using the statistical package Statgraphics Plus Version 4 (Manugistics Inc., Rockville, MD, USA). The mean values were compared using LSD multiple range tests. Prior to ANOVA, all cfu/g data were transformed to log10 cfu/g. Differences among treatments were based on a significance level of P < 0.05.

Results and discussion

Table 1 shows the physicochemical and microbiological characteristics of the noni juice obtained by natural fermentation according to the traditional method. The values for °Brix, titratable acidity, reducing sugars and pH of the noni juice from this study were lower than those reported by Satwadhar et al. (2011). With respect to the first attribute of color, lightness (L*), which is associated with the luminous intensity and describes the light-reflecting or -transmitting capacity of an object, the noni juice showed a low value typical of the juices from this fruit, while the values of a* and b*, which are associated with red and yellow colors, respectively, were positive (Zulueta et al. 2007). Microbial counts of mesophilic aerobic bacteria, molds and yeasts were not detected in the noni juice.

Table 1.

Some physicochemical and microbial characteristics of noni juice (Morinda citrifolia)

Characteristic aValue
Total soluble solids (°Brix) 5.6 ± 0.1
Titratable acidity (g/L) 3.04 ± 0.1
Reducing sugars (g/L) 4.38 ± 0.1
Total sugars (g/L) 5.53 ± 0.1
pH 3.16 ± 0.05
Color
  L* (lightness) 18.39 ± 0.09
  a* (redness-greenness) 2.15 ± 0.02
  b* (yellowness-blueness) 8.88 ± 0.17
  C* (chroma) 8.55 ± 0.32
  h° (hue angle) 14.64 ± 0.67
Water activity 0.991 ± 0.001
Mesophilic aerobic bacteria (log cfu/mL) < 1.0
Molds (log cfu/mL) < 1.0
Yeasts (log cfu/mL) < 1.0
Open in a new tab

aValues are given as mean ± standard deviation of one sample by triplicate

Microbiological characteristics

Table 2 shows the effect of soaking in noni juice on the microbiological characteristics of mango cubes stored at 6 °C over 15 days. According to the results, the microbial counts of mesophilic aerobic bacteria, molds and yeasts on mango cubes showed a significant (P < 0.05) reduction after soaking in noni juice, in contrast with the control groups, which showed an increase, especially for mesophilic aerobic bacteria and yeasts. However, aerobic mesophilic bacterial count decreased at 3rd day in case of control mango cubes and thereafter increased again, which is characteristic of the lag phase because cells undergo intracellular changes in an effort to adjust to a new environment (Yates and Smotzer 2007), as in this case to the storage temperature of 6 °C. On the other hand, the mango cubes soaked in noni juice for 5.0 min showed significantly (P < 0.05) lower microbial counts during storage at 6 °C than mango cubes soaked in noni juice for 2.5 min.

Table 2.

Effect of soaking in noni juice on microbial behavior (log cfu/g) of mango cubes stored at 6 °C

Microbial group Soaking time (min) Storage time (days)a
0 3 6 9 12 15
Aerobic mesophilic bacteria 0 (control) 3.83 ± 0.02aA 2.48 ± 0.05bA 3.11 ± 0.00cA 3.93 ± 0.02dA 3.97 ± 0.01eA 4.47 ± 0.06fA
2.5 2.93 ± 0.04aB 2.60 ± 0.08bB 1.02 ± 0.03cB 1.02 ± 0.03cB 1.02 ± 0.03cB 1.02 ± 0.03cB
5.0 1.81 ± 0.05aC 1.76 ± 0.03bC 1.02 ± 0.03cB 0.98 ± 0.03dC 0.93 ± 0.04dC 0.87 ± 0.04eC
Molds 0 (control) 1.31 ± 0.01aA 1.69 ± 0.12bA 1.02 ± 0.03cA 1.02 ± 0.03cA 1.02 ± 0.03cA 1.02 ± 0.03cA
2.5 1.02 ± 0.01aB 0.98 ± 0.02bB 0.93 ± 0.02cB 0.81 ± 0.02 dB 0.75 ± 0.03eB 0.65 ± 0.04fB
5.0 0.98 ± 0.03aC 0.93 ± 0.04bC 0.87 ± 0.04cC 0.81 ± 0.05 dB 0.65 ± 0.06eC 0.54 ± 0.07fC
Yeasts 0 (control) 2.40 ± 0.27aA 2.88 ± 0.06bA 4.08 ± 0.01cA 4.08 ± 0.05cA 4.56 ± 0.04dA 4.63 ± 0.05dA
2.5 1.02 ± 0.03aB 0.98 ± 0.03bB 0.93 ± 0.04cB 0.93 ± 0.04cB 0.87 ± 0.04 dB 0.81 ± 0.05 dB
5.0 0.98 ± 0.03aC 0.93 ± 0.04bC 0.87 ± 0.04cC 0.81 ± 0.05dC 0.74 ± 0.06eC 0.65 ± 0.07fC
Open in a new tab

aValues are averages of log cfu/g ± standard deviation of three samples measured in each experiment repeated three times. Mean values within the same line followed by the same lowercase letter are not significantly different (P < 0.05) based on a LSD multiple rank test. Mean values within the same column for each microbial group followed by the same uppercase letter are not significantly different (P < 0.05) based on LSD’s multiple rank test

The effects of some treatments on the microbiological behavior of fresh-cut mangoes have been reported. Chiumarelli et al. (2010) studied the effect of citric acid dipping and cassava starch coating, with and without glycerol, on quality preservation of fresh-cut mangoes during storage at 5 °C for 15 days, finding that such treatments resulted in yeast and mold counts around 4–5 log cfu/g. Moreover, a controlled atmosphere of 2 % O2 and 10 % CO2 maintained the initial total bacterial and yeast/mold counts of Tommy Atkins and Kent mango cubes stored at 5 °C for 8 days; however, when the mango cubes were treated with the same controlled atmosphere conditions but stored at 10 °C, the initial total bacterial and yeast/mold counts increased by about 1 log cfu/g (Rattanapanone et al. 2001). In contrast with the results described above, the noni juice soaking treatments for 2.5 and 5.0 min applied to mango cubes in this study demonstrated antimicrobial activity during storage at 6 °C for 15 days through a reduction in microbial counts of about 3.6 log cfu/g for total mesophilic aerobic bacteria, 4 log cfu/g for yeasts and 0.5 log cfu/g for moulds, may be due to the presence of natural antioxidants such as phenolic compounds, mainly of acubin, L-asperuloside, alizarin, scopoletin and other anthraquinones (Chan-Blanco et al. 2006; Yang et al. 2010).

Color behavior

Color parameters are also important quality indexes for fresh-cut fruits. Table 3 shows the color changes (L*, a*, b*, h°, and C*) of mango cubes soaked in noni juice for 2.5 and 5.0 min and stored at 6 °C over 15 days. Until the 12th day of storage, the L* values of mango cubes soaked in noni juice for 2.5 and 5.0 min did not show significant (P < 0.05) differences in comparison with the initial L* values; however, a variable behavior was observed in the L* values for both treatments during a storage period of 3–9 days. On the 15th day of storage, reductions of 19.2 % and 10.9 % on the L* values were observed for mango cubes soaked in noni juice for 2.5 and 5.0 min, respectively.

Table 3.

Effect of soaking in noni juice on color behavior of mango cubes stored at 6 °C

Color parameter Time soaking (min) Storage time (days)a
0 3 6 9 12 15
L* 0 (control) 63.62 ± 7.96aA 61.68 ± 2.94aA 61.70 ± 4.28aA 59.45 ± 3.79aA 61.43 ± 5.39aA 59.94 ± 7.55aA
2.5 59.21 ± 3.85abA 53.97 ± 6.66bcB 60.04 ± 4.87abA 59.49 ± 5.71abA 62.44 ± 6.59aA 47.86 ± 6.35cB
5.0 62.43 ± 4.82abA 57.11 ± 4.27bcAB 53.19 ± 2.39cB 56.22 ± 5.05cA 63.37 ± 7.37aA 55.64 ± 4.99cAB
a* 0 (control) −0.61 ± 2.98aA 1.03 ± 1.78abA 0.10 ± 1.63abA −0.21 ± 2.09abA 1.80 ± 1.43bA 1.06 ± 1.76abA
2.5 1.01 ± 2.22aA 1.24 ± 1.03aA 0.41 ± 1.33aA 0.06 ± 1.69aA 0.07 ± 2.13aA −0.76 ± 2.75aA
5.0 1.73 ± 2.36aA 0.64 ± 1.03abA 2.31 ± 1.44bB 0.22 ± 1.53abA 0.58 ± 3.75abA −1.06 ± 3.22abA
b* 0 (control) 72.63 ± 8.66a A 71.55 ± 5.90abA 70.98 ± 3.98abA 67.24 ± 6.28abA 67.93 ± 5.97abA 64.01 ± 7.76bA
2.5 67.79 ± 5.00aA 59.88 ± 9.97aB 67.00 ± 6.23aA 67.13 ± 6.61aA 67.56 ± 4.41aA 50.94 ± 8.19bB
5.0 65.96 ± 5.10abA 64.21 ± 5.55abcAB 58.78 ± 2.02cB 62.41 ± 5.12bcA 69.36 ± 6.54aA 59.13 ± 6.14cAB
Chroma 0 (control) 72.68 ± 8.68aA 71.58 ± 5.88abA 70.99 ± 3.99abA 67.27 ± 5.94abA 67.97 ± 5.94abA 64.04 ± 7.77bA
2.5 67.83 ± 4.95aA 59.90 ± 9.07aB 67.01 ± 6.24aA 67.14 ± 6.62aA 67.59 ± 4.42aA 51.01 ± 8.13bB
5.0 69.68 ± 4.43aA 64.22 ± 5.54abAB 58.84 ± 2.03bB 62.42 ± 5.12bA 69.45 ± 6.48abA 59.22 ± 6.06bAB
Hue angle 0 (control) 90.35 ± 2.28aA 89.10 ± 1.47abA 89.91 ± 1.28abA 90.19 ± 1.82abA 88.41 ± 1.28bA 89.07 ± 1.49abA
2.5 89.06 ± 2.04aA 89.62 ± 1.62aA 89.63 ± 1.08aA 90.00 ± 1.36aA 90.00 ± 1.76aA 91.15 ± 3.39aA
5.0 88.49 ± 2.06abA 89.42 ± 0.93abA 87.75 ± 1.37aB 89.77 ± 1.34abA 89.35 ± 3.24abA 91.13 ± 3.36bA
Open in a new tab

aValues are averages of color parameter ± standard deviation of three samples measured in each experiment repeated three times. Mean values within the same line followed by the same lowercase letter are not significantly different (P < 0.05) based on an LSD multiple rank test. Mean values within the same column followed by the same uppercase letter for each color parameter are not significantly different (P < 0.05) based on an LSD multiple rank test

A 15.9 % reduction in the L* value was observed for Ataulfo mango cubes stored at 5 °C for 15 days after dipping treatment in an aqueous solution of 1 % ascorbic acid + citric acid + calcium chloride for 3 min, which was subsequently drained (Robles-Sánchez et al. 2009). Another study with Kent fresh-cut mango slices showed reductions of 9.2 %, 12.3 %, 18.5 % and 20.0 % in the L* initial value after 13 days of storage (5 °C) by (i) soaking in an anti-browning mix (calcium ascorbate, citric acid, and N-acetyl-L-cysteine), soaking in anti-browning mix plus coating in (ii) carboxymethylcellulose, maltodextrin or (iii) carrageenan, and (iv) chitosan coating, respectively (Plotto et al. 2010). The reductions in L* values for mango cubes during storage after soaking in noni juice in this study are in the same range as the reductions for the different treatments applied to fresh-cut mango described above.

L* and b* values are indicators of lightness and yellow color in fruits, respectively. In particular, the L* value has been used for fresh-cut mango as a good indicator of surface browning in response to peeling or slicing, which facilitates the contact of oxygen and substrates with browning enzymes (Soliva-Fortuny and Martín-Belloso 2003). For fresh-cut mangoes, a lower L* value can be an indicator of flesh browning, while increases in the a* and b* values indicate flesh becoming more red/orange and yellow, respectively (González-Aguilar et al. 2000). In this experiment, the a* values of the control and the mango cubes soaked in noni juice (2.5 and 5.0 min) were not significantly (P < 0.05) different for most of the storage periods, and no significant (P < 0.05) differences were found in any storage period, except for the 6th day. For the b* values, the control and the mango cubes soaked in noni juice for 2.5 min showed the same behavior up to the 12th day of storage without significant (P < 0.05) differences with respect to the initial values. On the other hand, the control and the mango cubes soaked in noni juice for 5.0 min did not show significant (P < 0.05) differences in any storage period during the experiment, except for the 6th day (Table 3). In contrast, the dipping treatment with ascorbic acid, citric acid and calcium chloride of Ataulfo fresh-cut mango provoked a change in the b* value of 20 units during storage for 15 days at 5 °C (Robles-Sánchez et al. 2009).

According to Pomeranz and Meloan (1994), C* is a measure of saturation, the purity or intensity of color. Thus, changes in C* values are related to the ripening process and processing effects. In the present study, the control and the mango cubes soaked in noni juice for 2.5 min did not show significant (P < 0.05) differences for C* between storage periods except for those stored for 12 days (Table 3). Fresh-cut Tommy Atkins mango treated with a combination of citric acid dipping and coating with cassava starch and glycerol, stored at 5 °C for 9 days, showed a reduction range of 10–20 units of C* (Chiumarelli et al. 2010).

Plotto et al. (2006) used h° as an indicator of flesh color shift from light yellow to orange/red as values decrease in stored cut mangoes. In this study, the h° of the control and the mango cubes soaked in noni juice (2.5 and 5.0 min) did not show (P < 0.05) significant differences at the end of the experiment (Table 3).

Conclusions

According to the results obtained in this study, soaking in noni juice had a beneficial effect on the microbiological and color properties of mango cubes during storage. The 5.0 min noni juice soaking treatment applied to mango cubes stored for 15 days at 6 °C gave the best results in terms of antimicrobial effect and maintenance of color.

Acknowledgments

The authors would like to acknowledge the financial support by the Fondo Mixto Conacyt-Gobierno del Estado de Nayarit (Agreement Nayarit-2003-C01-9468) and the Patronato Administrador del Impuesto Especial del 10 % para la Universidad Autónoma de Nayarit.

References

  1. AOAC . Official methods of analysis. 13. Washington: Association of Official Analytical Chemists; 1984. [PubMed] [Google Scholar]
  2. Atkinson N. Antibacterial substances from flowering plants. 3. Antibacterial activity of dried Australian plants by rapid direct plate test. Aust J Exp Biol Med Sci. 1956;34(1):17–26. doi: 10.1038/icb.1956.2. [DOI] [PubMed] [Google Scholar]
  3. Ayala-Zavala JF, del-Toro-Sánchez L, Álvarez-Parrilla E, González-Aguilar GA. High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems? J Food Sci. 2008;73(4):R41–R47. doi: 10.1111/j.1750-3841.2008.00705.x. [DOI] [PubMed] [Google Scholar]
  4. Ayala-Zavala JF, Oms-Oliu G, Odriozola-Serrano I, González-Aguilar GA, Álvarez-Parrilla E, Martin-Belloso O. Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur Food Res Technol. 2008;226(5):1047–1055. doi: 10.1007/s00217-007-0630-z. [DOI] [Google Scholar]
  5. Chan-Blanco Y, Vaillant F, Perez AM, Reynes M, Brillouet JM, Brat P. The noni fruit (Morinda citrifolia L.): A review of agricultural research, nutritional and therapeutic properties. J Food Compos Anal. 2006;19(6–7):645–654. doi: 10.1016/j.jfca.2005.10.001. [DOI] [Google Scholar]
  6. Chiumarelli M, Pereira LM, Ferrari CC, Sarantópoulos CIGL, Hubinger MD. Cassava starch coating and citric acid to preserve quality parameters of fresh-cut “Tommy Atkins” mango. J Food Sci. 2010;75(5):E297–E304. doi: 10.1111/j.1750-3841.2010.01636.x. [DOI] [PubMed] [Google Scholar]
  7. Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol. 2007;24(6):607–617. doi: 10.1016/j.fm.2006.12.005. [DOI] [PubMed] [Google Scholar]
  8. Cuppett S, Schneff M, Hall C., III . Natural antioxidants: are they a reality? In: Shahidi F, editor. Natural antioxidants: Chemistry, health effects, and application. Urbana: AOCS Press; 1997. pp. 12–24. [Google Scholar]
  9. Dahech I, Farah W, Trigui M, Hssouna AB, Belghith H, Belghith KS, Abdallah FB. Antioxidant and antimicrobial activities of Lycium shawii fruits extract. Int J Biol Macromol. 2013;60:328–333. doi: 10.1016/j.ijbiomac.2013.05.020. [DOI] [PubMed] [Google Scholar]
  10. Del Nobile MA, Conte A, Scrocco C, Brescia I. New strategies for minimally processed cactus pear packaging. Innov Food Sci Emerg Tech. 2009;10(3):356–362. doi: 10.1016/j.ifset.2008.12.006. [DOI] [Google Scholar]
  11. Deng S, West BJ, Jensen J. A quantitative comparison of phytochemical components in global noni fruits and their commercial products. Food Chem. 2010;122(1):267–270. doi: 10.1016/j.foodchem.2010.01.031. [DOI] [Google Scholar]
  12. Dittmar A. Morinda citrifolia L.-Use in indigenous Samoan medicine. J Herbs Spices Med Plants. 1993;1(3):77–92. doi: 10.1300/J044v01n03_08. [DOI] [Google Scholar]
  13. Donovan JL, Meyer AS, Waterhouse AL. Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica) J Agric Food Chem. 1998;46(4):1247–1252. doi: 10.1021/jf970831x. [DOI] [Google Scholar]
  14. Espina L, Somolinos M, Lorán S, Conchello P, García D, Pagán R. Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes. Food Control. 2011;22(6):896–902. doi: 10.1016/j.foodcont.2010.11.021. [DOI] [Google Scholar]
  15. Fabra MJ, Márquez E, Castro D, Chiralt A. Effect of maltodextrins in the water-content–water activity–glass transition relationships of noni (Morinda citrifolia L.) pulp powder. J Food Eng. 2011;103(1):47–51. doi: 10.1016/j.jfoodeng.2010.09.018. [DOI] [Google Scholar]
  16. Farine JP, Legal L, Moreteau B, Le Quere JL. Volatile components of ripe fruits of Morinda citrifolia and their effects on Drosophila. Phytochemistry. 1996;41(2):433–438. doi: 10.1016/0031-9422(95)00455-6. [DOI] [Google Scholar]
  17. González-Aguilar GA, Wang CY, Buta JG. Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging. J Agric Food Chem. 2000;48(9):4204–4208. doi: 10.1021/jf991384j. [DOI] [PubMed] [Google Scholar]
  18. González-Aguilar GA, Ruiz-Cruz S, Soto-Valdez H, Vázquez-Ortiz F, Pacheco-Aguilar R, Wang CY. Biochemical changes of fresh-cut pineapples slices treated with antibrowning agents. Int J Food Sci Technol. 2005;40(4):377–383. doi: 10.1111/j.1365-2621.2004.00940.x. [DOI] [Google Scholar]
  19. Krishnaiah K, Sarbatly R, Nithyanandam R. Microencapsulation of Morinda citrifolia L. extract by spray-drying. Chem Eng Res Des. 2012;90(5):622–632. doi: 10.1016/j.cherd.2011.09.003. [DOI] [Google Scholar]
  20. Kumoro AC, Retnowati DS, Budiyati CS. Influence of temperature and solid concentration on the physical properties of noni (Morinda citrifolia L.) juice. Food Bioprocess Technol. 2011;4(8):1482–1488. doi: 10.1007/s11947-009-0260-5. [DOI] [Google Scholar]
  21. Leach AJ, Leach DN, Leach GJ. Anti bacterial activity of some medicinal plants of Papua New Guinea. Sci New Guinea. 1988;14(1):1–7. [Google Scholar]
  22. Locher CP, Burch MT, Mower HF, Berestecky H, Davis H, Van Polel B, Lasure A, Vander Berghe DA, Vlieti-Nick AJ. Anti-microbial activity and anti complement activity of extracts obtained from selected Hawaiian medicinal plants. J Ethnopharmacol. 1995;49(1):23–32. doi: 10.1016/0378-8741(95)01299-0. [DOI] [PubMed] [Google Scholar]
  23. Luo Y. Challenges facing the industry and scientific community in maintaining quality and safety of fresh-cut produce. Acta Horticult. 2007;746:213–222. [Google Scholar]
  24. McKellar RC, Odumeru J, Zhou T, Harrison A, Mercer DG, Young JC, Lu X, Boulter J, Piyasena P, Karr S. Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce. Food Res Int. 2004;37(4):343–354. doi: 10.1016/j.foodres.2004.02.002. [DOI] [Google Scholar]
  25. Nelson SC, Elevitch CR. Noni: The complete guide for consumers and growers. Holualoa: Permanent Agriculture Resources; 2006. [Google Scholar]
  26. Pawlus AD, Kinghorn DA. Review of the ethnobotany, chemistry, biological activity and safety of the botanical dietary supplement Morinda citrifolia (noni) J Pharm Pharmacol. 2007;59(12):1587–1609. doi: 10.1211/jpp.59.12.0001. [DOI] [PubMed] [Google Scholar]
  27. Plotto A, Bai J, Narciso JA, Brecht JK, Baldwin EA. Ethanol vapor prior to processing extends fresh-cut mango storage by decreasing spoilage, but does not always delay ripening. Postharvest Biol Tecnol. 2006;39(2):134–145. doi: 10.1016/j.postharvbio.2005.09.009. [DOI] [Google Scholar]
  28. Plotto A, Narciso JA, Rattanapanoneb N, Baldwina EA. Surface treatments and coatings to maintain fresh-cut mango quality in storage. J Sci Food Agric. 2010;90(13):2333–2341. doi: 10.1002/jsfa.4095. [DOI] [PubMed] [Google Scholar]
  29. Pomeranz Y, Meloan CE. Food analysis: theory and practice. New York: Chapman & Hall; 1994. [Google Scholar]
  30. Ponce AG, Del Valle C, Roura SI. Shelf life of leafy vegetables treated with natural essential oils. J Food Sci. 2004;69(2):50–56. [Google Scholar]
  31. Rattanapanone N, Lee Y, Wu T, Watada AE. Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere. Hortscience. 2001;36(6):1091–1109. [Google Scholar]
  32. Raybaudi-Massilia RM, Mosqueda-Melgar J, Soliva-Fortuny R, Martin-Belloso O. Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Compr Rev Food Sci Food Saf. 2009;8(3):157–180. doi: 10.1111/j.1541-4337.2009.00076.x. [DOI] [PubMed] [Google Scholar]
  33. Rico D, Martín-Diana AB, Frías JM, Henehan GTM, Barry-Ryan C. Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce. J Sci Food Agric. 2006;86(13):2179–2188. doi: 10.1002/jsfa.2594. [DOI] [Google Scholar]
  34. Robles-Sánchez RM, Islas-Osuna MA, Astiazarán-García H, Vázquez-Ortíz FA, Martín-Belloso O, Gorinstein S, González-Aguilar GA. Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut “Ataulfo” mangoes (Mangifera indica L.) as affected by low-temperature storage. J Food Sci. 2009;74(3):S126–S134. doi: 10.1111/j.1750-3841.2009.01104.x. [DOI] [PubMed] [Google Scholar]
  35. Sabır A, Sabır FK, Kara Z. Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage. J Food Sci Technol. 2011;48(3):312–318. doi: 10.1007/s13197-011-0237-z. [DOI] [PMC free article] [PubMed] [Google Scholar]
  36. Saludes JP, Garson MJ, Franzblau SG, Aguinaldo AM. Antitubercular constituents from the hexane fraction of Morinda citrifolia L. (Rubiaceae) Phytother Res. 2002;16(7):683–685. doi: 10.1002/ptr.1003. [DOI] [PubMed] [Google Scholar]
  37. Sang S, Cheng X, Zhu N, Stark RE, Badmaev V, Ghai G, Rosen R, Ho CT. Flavonol glycosides and novel iridoid glycoside from the leaves of Morinda citrifolia. J Agric Food Chem. 2001;49(9):4478–4481. doi: 10.1021/jf010492e. [DOI] [PubMed] [Google Scholar]
  38. Sapers GM, Miller RL. Browning inhibition in fresh-cut pears. J Food Sci. 1998;63(2):342–346. doi: 10.1111/j.1365-2621.1998.tb15738.x. [DOI] [Google Scholar]
  39. Satwadhar PN, Deshpande HW, Syed IH, Syed KA. Nutritional composition and identification of some of the bioactive components in Morinda citrifolia juice. Int J Pharm Pharm Sci. 2011;3(1):58–59. [Google Scholar]
  40. Sellamuthu PS, Denoya GI, Sivakumar D, Polenta GA, Soundy P. Comparison of the contents of bioactive compounds and quality parameters in selected mango cultivars. J Food Qual. 2013;36:394–402. doi: 10.1111/jfq.12058. [DOI] [Google Scholar]
  41. Senthilkumar A, Venkatesalu V. Chemical constituents, in vitro antioxidant and antimicrobial activities of essential oil from the fruit pulp of wood apple. Ind Crop Prod. 2013;46:66–672. doi: 10.1016/j.indcrop.2013.01.018. [DOI] [Google Scholar]
  42. Siddiq M, Sogi DS, Dolan KD. Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments. LWT Food Sci Technol. 2013;53:156–162. doi: 10.1016/j.lwt.2013.01.017. [DOI] [Google Scholar]
  43. Soliva-Fortuny RC, Martín-Belloso O. New advances in extending the shelf-life of fresh-cut fruits: a review. Trends Food Sci Technol. 2003;14(9):341–353. doi: 10.1016/S0924-2244(03)00054-2. [DOI] [Google Scholar]
  44. Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Sci. 2008;80(2):159–166. doi: 10.1016/j.meatsci.2007.11.014. [DOI] [PubMed] [Google Scholar]
  45. Tapp WN, Yancey JWS, Apple JK, Dikeman ME, Godbee RG. Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability. Meat Sci. 2012;91(2):131–136. doi: 10.1016/j.meatsci.2012.01.005. [DOI] [PubMed] [Google Scholar]
  46. Wang C. The use of essential oils as natural preservatives for berry fruits. Hortscience. 2006;41(4):1042–1043. [Google Scholar]
  47. Wang MY, Su C. Cancer preventive effect of Morinda citrifolia (noni) Ann N Y Acad Sci. 2001;952:161–168. doi: 10.1111/j.1749-6632.2001.tb02737.x. [DOI] [PubMed] [Google Scholar]
  48. Wang MY, West BJ, Jensen CJ, Nowicki D, Su C, Palu AK, Anderson G. Morinda citrifolia (noni): a literature review and recent advances in noni research. Acta Pharm Sin. 2002;23(12):1127–1141. [PubMed] [Google Scholar]
  49. Yang J, Gadi R, Paulino R, Thomson T. Total phenolics, ascorbic acid, and antioxidant capacity of noni (Morinda citrifolia L.) juice and powder as affected by illumination during storage. Food Chem. 2010;122(3):627–632. doi: 10.1016/j.foodchem.2010.03.022. [DOI] [Google Scholar]
  50. Yates GT, Smotzer On the lag phase and initial decline of microbial growth curves. J Theor Biol. 2007;244(3):511–517. doi: 10.1016/j.jtbi.2006.08.017. [DOI] [PubMed] [Google Scholar]
  51. Zin ZM, Abdul Hamid A, Osman A, Saari N, Misran A. Isolation and identification of antioxidative compound from fruit of mengkudu (Morinda citrifolia) Int J Food Prop. 2007;10(2):363–373. doi: 10.1080/10942910601052723. [DOI] [Google Scholar]
  52. Zulueta A, Esteve MJ, Frígola A. Carotenoids and color of fruit juice and milk beverage mixtures. J Food Sci. 2007;72(9):C457–C463. doi: 10.1111/j.1750-3841.2007.00550.x. [DOI] [PubMed] [Google Scholar]

Articles from Journal of Food Science and Technology are provided here courtesy of Springer

RESOURCES