Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms
This research investigates potential mechanisms of novel magnetic field (MF) treatments in inhibiting cell-wall-degrading enzymes, aiming to reduce weight loss and preserve the post-harvest quality of tomatoes (<i>Solanum lycopersicum</i> L.) as a climacteric fruit. The optimization of t...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/166 |
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| author | Chao-Kai Chang Prakoso Adi Rizka Mulyani Chun-Fu Lin Ratna Sari Listyaningrum Shella Permatasari Santoso Mohsen Gavahian Chang-Wei Hsieh |
| author_facet | Chao-Kai Chang Prakoso Adi Rizka Mulyani Chun-Fu Lin Ratna Sari Listyaningrum Shella Permatasari Santoso Mohsen Gavahian Chang-Wei Hsieh |
| author_sort | Chao-Kai Chang |
| collection | DOAJ |
| description | This research investigates potential mechanisms of novel magnetic field (MF) treatments in inhibiting cell-wall-degrading enzymes, aiming to reduce weight loss and preserve the post-harvest quality of tomatoes (<i>Solanum lycopersicum</i> L.) as a climacteric fruit. The optimization of the processing parameters, including MF intensity (1, 2, 3 mT), frequency (0, 50, 100 Hz), and duration (10, 20, 30 min), was accomplished by applying an orthogonal array design. In particular, the investigation delved into the underlying mechanisms by which MF impedes the activity of tissue-degrading enzymes, such as pectin esterase (PE), polygalacturonase (PG), and cellulase (Cx), during the storage period. The results showed that MF treatment delayed the increase in soluble solids by 1.5 times and reduced titratable acidity by 1.2 times. The optimal treatment conditions—2 mT, 50 Hz, and 10 min—achieved the most significant inhibition of weight loss (4.22%) and maintained tissue integrity for up to 21 days. Optimized MF significantly suppressed enzyme activity, with PE activity reduced by 1.5 times, PG by 2.8 times, and Cx by 2.5 times. Also, cross-sectional images and external appearance demonstrated that MF-treated tomatoes retained their internal tissue structure throughout the extended storage period. These findings suggest that MF treatments can effectively suppress the key enzymes responsible for tissue degradation, ultimately delaying weight loss and softening, preserving post-harvest quality, and contributing to sustainable food production and zero waste. |
| format | Article |
| id | doaj-art-9418a6edef2f432e9b952c6cb8584156 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-9418a6edef2f432e9b952c6cb85841562025-01-24T13:32:43ZengMDPI AGFoods2304-81582025-01-0114216610.3390/foods14020166Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition MechanismsChao-Kai Chang0Prakoso Adi1Rizka Mulyani2Chun-Fu Lin3Ratna Sari Listyaningrum4Shella Permatasari Santoso5Mohsen Gavahian6Chang-Wei Hsieh7Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402202, TaiwanInternational Doctoral Program in Agriculture, National Chung Hsing University, Taichung City 402202, TaiwanInternational Doctoral Program in Agriculture, National Chung Hsing University, Taichung City 402202, TaiwanDepartment of Medicinal Botanicals and Health Applications, Da-Yeh University, Chang-Hua 515006, TaiwanInternational Doctoral Program in Agriculture, National Chung Hsing University, Taichung City 402202, TaiwanDepartment of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, IndonesiaDepartment of Food Science, National Pingtung University of Science and Technology, Pingtung 912301, TaiwanDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402202, TaiwanThis research investigates potential mechanisms of novel magnetic field (MF) treatments in inhibiting cell-wall-degrading enzymes, aiming to reduce weight loss and preserve the post-harvest quality of tomatoes (<i>Solanum lycopersicum</i> L.) as a climacteric fruit. The optimization of the processing parameters, including MF intensity (1, 2, 3 mT), frequency (0, 50, 100 Hz), and duration (10, 20, 30 min), was accomplished by applying an orthogonal array design. In particular, the investigation delved into the underlying mechanisms by which MF impedes the activity of tissue-degrading enzymes, such as pectin esterase (PE), polygalacturonase (PG), and cellulase (Cx), during the storage period. The results showed that MF treatment delayed the increase in soluble solids by 1.5 times and reduced titratable acidity by 1.2 times. The optimal treatment conditions—2 mT, 50 Hz, and 10 min—achieved the most significant inhibition of weight loss (4.22%) and maintained tissue integrity for up to 21 days. Optimized MF significantly suppressed enzyme activity, with PE activity reduced by 1.5 times, PG by 2.8 times, and Cx by 2.5 times. Also, cross-sectional images and external appearance demonstrated that MF-treated tomatoes retained their internal tissue structure throughout the extended storage period. These findings suggest that MF treatments can effectively suppress the key enzymes responsible for tissue degradation, ultimately delaying weight loss and softening, preserving post-harvest quality, and contributing to sustainable food production and zero waste.https://www.mdpi.com/2304-8158/14/2/166emerging technologiesmagnetic fieldorthogonal experimentsustainable preservationprocess optimizationtissue degrading enzyme |
| spellingShingle | Chao-Kai Chang Prakoso Adi Rizka Mulyani Chun-Fu Lin Ratna Sari Listyaningrum Shella Permatasari Santoso Mohsen Gavahian Chang-Wei Hsieh Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms Foods emerging technologies magnetic field orthogonal experiment sustainable preservation process optimization tissue degrading enzyme |
| title | Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms |
| title_full | Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms |
| title_fullStr | Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms |
| title_full_unstemmed | Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms |
| title_short | Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms |
| title_sort | optimizing non thermal magnetic field to minimize weight loss and tissue degradation identifying possible enzyme inhibition mechanisms |
| topic | emerging technologies magnetic field orthogonal experiment sustainable preservation process optimization tissue degrading enzyme |
| url | https://www.mdpi.com/2304-8158/14/2/166 |
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