title: A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning.
abstract: The aim of the present study was to estimate the quality deterioration of apple fillings during storage. Moreover, a potentiality of novel time-saving and non-invasive method based on fluorescence microscopy for prompt ascertainment of non-enzymatic browning initiation in fruit fillings was investigated. Apple filling samples were obtained by mixing different quantities of fruit and stabilizing agents (inulin, pectin and gellan gum), thermally processed and stored for 6-month. The preservation of antioxidant capacity (determined by DPPH method) in apple fillings was indirectly correlated with decrease in total polyphenols content that varied from 34±22 to 56±17% and concomitant accumulation of 5-hydroxymethylfurfural (HMF), ranging from 3.4±0.1 to 8±1mg/kg in comparison to initial apple puree values. The mean intensity of the fluorescence emission spectra of apple filling samples and initial apple puree was highly correlated (R(2)>0.95) with the HMF content, showing a good potentiality of fluorescence microscopy method to estimate non-enzymatic browning.
authors.affiliation: Scientific Research Institute of Horticulture and Food Technology of Moldova, Chisinau, Republic of Moldova. Electronic address: jcropotova@gmail.com.
authors.forename: Janna
authors.initials: J
authors.lastname: Cropotova
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Cesena, Italy.
authors.forename: Urszula
authors.initials: U
authors.lastname: Tylewicz
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy.
authors.forename: Emiliano
authors.initials: E
authors.lastname: Cocci
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Cesena, Italy.
authors.forename: Santina
authors.initials: S
authors.lastname: Romani
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Cesena, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Dalla Rosa
mesh_terms: D000975:Antioxidants / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000737:chemistry; D008856:Microscopy, Fluorescence / Q000379:methods*; D059808:Polyphenols / Q000032:analysis*
chemical_list: D000975:Antioxidants; D005503:Food Additives; D059808:Polyphenols; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
keywords: 5-Hydroxymethylfurfural; Browning; Fluorescence microscopy; Fruit filling