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Saikaew K, Siripornadulsil W, Siripornadulsil S. Improvements in the color, phytochemical, and antioxidant properties of frozen ripe mango pieces using calcium chloride dipping and chitosan coating. J Food Sci 2023; 88:3239-3254. [PMID: 37458283 DOI: 10.1111/1750-3841.16699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 06/20/2023] [Accepted: 06/25/2023] [Indexed: 08/05/2023]
Abstract
This study aimed to investigate the influences of a dipping/coating composed of calcium chloride (CaCl2 ) or chitosan on the quality of ripe mango pieces during frozen storage for 6 months. The fruits were dipped in solutions with concentrations of 0.5% and 1% for different times (15 or 30 min for CaCl2 and 1 or 15 min for chitosan). We found that treatment with 1% CaCl2 for 30 min significantly retarded the color changes with the highest L* (p < 0.05) and the lowest of b* and ∆E (p ≥ 0.05). Interestingly, treatment with 0.5% CaCl2 for 30 min significantly preserved the contents of total phenolics and total flavonoids and the antioxidant activities at values higher than the control levels, as determined by DPPH and ABTS assays (p < 0.05). Moreover, treatment with 0.5%-1% chitosan for 1 min effectively delayed the loss of moisture and weight. The results indicate that dipping in CaCl2 is an alternative simple food processing technique for improving the quality of ripe mango pieces during frozen storage that effectively delays the color changes and preserves the antioxidant content and activity. HIGHLIGHTS: The coating of frozen ripe mango pieces with CaCl2 and chitosan was first investigated. CaCl2 effectively retarded the color change during storage and after thawing. Chitosan effectively delayed the loss of moisture and weight of mango pulp. Coating with 0.5% CaCl2 for 30 min maintained the phytochemicals and antioxidant activities. Coating treatment can preserve mango qualities and could be commercialized with cost savings. PRACTICAL APPLICATION: The present article proposes a strategy that effectively delays the physicochemical changes and preserves the nutritional properties of mango fruit and could be commercialized with cost savings. A frozen mango can either be consumed (ready-to-eat frozen mango) or used as a food raw material.
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Affiliation(s)
- Kawinchaya Saikaew
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Wilailak Siripornadulsil
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
- Research Center for Environmental and Hazardous Substance Management, Khon Kaen University, Khon Kaen, Thailand
| | - Surasak Siripornadulsil
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
- Research Center for Environmental and Hazardous Substance Management, Khon Kaen University, Khon Kaen, Thailand
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2
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Teng X, Zhang M, Mujumdar AS. Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review. Food Res Int 2023; 163:112252. [PMID: 36596164 DOI: 10.1016/j.foodres.2022.112252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/18/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022]
Abstract
The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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3
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Glicerina V, Siroli L, Betoret E, Canali G, Dalla Rosa M, Lanciotti R, Romani S. Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4454-4461. [PMID: 35092615 DOI: 10.1002/jsfa.11799] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 01/25/2022] [Accepted: 01/29/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Fresh-cut products are ready-to-use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf-life of fresh-cut products. One of the most promising, convenient and safe technologies to preserve the quality and to prolong the shelf-life of fresh fruits and vegetables is the application of edible coatings. RESULTS The aim of this study was to investigate the effects of different coatings (alginate-based, cocoa-based and a combination of them) on physicochemical, microbiological and sensory characteristics of fresh-cut oranges during storage. Preliminary rheological analyses were performed on coatings in order to characterize them. The three different coated orange samples were packaged in polyethylene terephthalate trays under atmospheric conditions and stored for 9 days at 6 °C. During storage, all samples were analysed for water activity, moisture, colour, texture, microbiological analyses and sensory quality. Orange samples coated with sodium alginate maintained the highest quality characteristics in terms of texture and microbiological properties, but not from a sensory point of view. Samples coated only with cocoa presented very high sensory attributes, but the lowest microbiological and textural quality. Samples covered in both alginate and cocoa demonstrated the best quality parameters throughout the whole storage period, including high sensory characteristics and the lowest microbiological cell loads (yeast and mesophilic aerobic bacteria under the threshold limit of 6.0 log cfu g-1 ). CONCLUSION The bilayer coating represented the best solution in order to develop new ready to-eat-fresh oranges with both high textural and sensory attributes and prolonged shelf-life. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Virginia Glicerina
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Ester Betoret
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA) Calle catedratico Agustìn Escardino, Paterna, Spain
| | - Giada Canali
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Marco Dalla Rosa
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Rosalba Lanciotti
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Santina Romani
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
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4
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Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables. Lebensm Wiss Technol 2022; 165:113714. [PMID: 35783661 PMCID: PMC9239846 DOI: 10.1016/j.lwt.2022.113714] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/17/2022] [Accepted: 06/24/2022] [Indexed: 12/22/2022]
Abstract
Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, minerals, fiber, and bioactive compounds. However, these fresh products grew close to manure and irrigation water and are harvested with equipment or by hand, representing a high risk of microbial, physical, and chemical contamination. The handling of fruits and vegetables exposed them to various wet surfaces of equipment and utensils, an ideal environment for biofilm formation and a potential risk for microbial contamination and foodborne illnesses. In this sense, this review presents an overview of the main problems associated with microbial contamination and the several chemicals, physical, and biological disinfection methods concerning their ability to avoid food contamination. This work has discussed using chemical products such as chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds. Moreover, newer techniques including ozone, electrolyzed water, ultraviolet light, ultrasound, high hydrostatic pressure, cold plasma technology, and microbial surfactants have also been illustrated here. Finally, future trends in disinfection with a sustainable approach such as combined methods were also described. Therefore, the fruit and vegetable industries can be informed about their main microbial risks to establish optimal and efficient procedures to ensure food safety.
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Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:202-211. [PMID: 35068564 PMCID: PMC8758826 DOI: 10.1007/s13197-021-05001-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2021] [Accepted: 01/26/2021] [Indexed: 02/07/2023]
Abstract
The effect of high-intensity ultrasound (HIU), antibrowning agents (C6H806 & CaCl2), and hot water bath (65 °C) treatments on the prevention of enzymatic browning and 2 weeks shelf-life study of fresh-cut mango fruit slices were evaluated. Results showed that HIU treated mangoes have the lowest PPO activity ranging from 76.17 U/mL to 134.12 U/mL, while improved sensorial properties including decay and off-odor, and enhanced bioactive compounds (ascorbic acid, antioxidant capacity and total phenolics) during storage (4 °C). It is stated that HIU treatment as a promising alternative to replace chemical and/or physical methods to prolong the shelf-life and pursue the quality properties in mango fruit during cold storage.
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Reuterin-producing Limosilactobacillus reuteri: Optimization of in situ reuterin production in alginate-based filmogenic solutions. Curr Res Food Sci 2021; 4:926-931. [PMID: 34927088 PMCID: PMC8646958 DOI: 10.1016/j.crfs.2021.11.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 11/16/2021] [Accepted: 11/23/2021] [Indexed: 11/25/2022] Open
Abstract
Limosilactobacillus reuteri produces reuterin via glycerol anaerobic fermentation. This compound has antimicrobial properties and is used for food preservation purposes. Filmogenic solutions constituted of polysaccharides and glycerol are also employed, however, reuterin synthesis in filmogenic solutions has not yet been reported. Thus, the aim of this study was to optimize the in situ reuterin production by L. reuteri in alginate- and glycerol based-filmogenic solution, evaluating the survival of reuterin-producing bacteria during fermentation. The study consisted of a completely randomized design employing two L. reuteri strains (DSM 20016 and DSM 17938). The filmogenic solutions were obtained using sodium alginate (20 g/L) and two independent variables were studied: glycerol (0–300 mmol/L) and initial biomass of L. reuteri (≅6, 7, and 8 log CFU/mL). The samples were analyzed every 24 h for 72 h of anaerobic fermentation (37 °C). Both L.reuteri strains confirmed the potential for reuterin production and were susceptible to the metabolite produced. The highest reuterin production was achieved using L. reuteri DSM 20016. The initial microbial biomass of 8 log CFU/mL and 100 mmol/L of glycerol increased the reuterin production. However, higher conversion yields from glycerol to reuterin were obtained using 50 mmol/L of substrate. L. reuteri strains DSM 20016 and DSM 17938 produce reuterin. In situ reuterin production was detected in filmogenic solution. Reuterin production varied with initial microbial biomass and glycerol concentration.
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Abstract
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.
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8
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Ren M, Yu X, Mujumdar AS, Yagoub AEGA, Chen L, Zhou C. Visualizing the knowledge domain of pulsed light technology in the food field: A scientometrics review. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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9
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Aaliya B, Valiyapeediyekkal Sunooj K, Navaf M, Parambil Akhila P, Sudheesh C, Ahmad Mir S, Sabu S, Sasidharan A, Theingi Hlaing M, George J. Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques. Food Res Int 2021; 147:110514. [PMID: 34399492 DOI: 10.1016/j.foodres.2021.110514] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 05/14/2021] [Accepted: 06/09/2021] [Indexed: 01/01/2023]
Abstract
Researchers are continuously discovering varied technologies for microbial control to ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage causing microorganisms, including bacteria, fungi, yeasts, virus, and protozoa, determines the extent of microbial contamination in a food product. Certain pathogenic microbes can cause food poisoning and foodborne diseases, and adversely affect consumers' health. To erade such food safety-related problems, various traditional and novel food processing methods have been adopted for decades. However, some decontamination techniques bring undesirable changes in food products by affecting their organoleptic and nutritional properties. Combining various thermal and non-thermal food processing methods is an effective way to impart a synergistic effect against food spoilage microorganisms and can be used as an alternative way to combat certain limitations of food processing technologies. The combination of different techniques as hurdles put the microorganisms in a hostile environment and disturbs the homeostasis of microorganisms in food temporarily or permanently. Optimization and globalization of these hurdle combinations is an emerging field in the food processing sector. This review gives an overview of recent inventions in hurdle technology for bacterial decontamination, combining different thermal and non-thermal processing techniques in various food products.
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Affiliation(s)
- Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir 190001, India
| | - Sarasan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kochi 682016, India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi 682506, India
| | | | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
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10
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Leneveu‐Jenvrin C, Apicella A, Bradley K, Meile J, Chillet M, Scarfato P, Incarnato L, Remize F. Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango (
Mangifera indica
cv. José). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15600] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Charlène Leneveu‐Jenvrin
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
| | - Annalisa Apicella
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Kelly Bradley
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
| | - Jean‐Christophe Meile
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- CIRAD, UMR QualiSud Saint Pierre France
| | - Marc Chillet
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- CIRAD, UMR QualiSud Saint Pierre France
| | - Paola Scarfato
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Loredana Incarnato
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Fabienne Remize
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
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11
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Franco-Vega A, Reyes-Jurado F, González-Albarrán D, Ramírez-Corona N, Palou E, López-Malo A. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09280-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Velderrain‐Rodríguez GR, Salmerón‐Ruiz ML, González‐Aguilar GA, Martín‐Belloso O, Soliva‐Fortuny R. Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15289] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Mayra L. Salmerón‐Ruiz
- Coordination of Food Technology of Plant Origin Research Center for Food & Development (CIAD) Hermosillo Mexico
| | - Gustavo A. González‐Aguilar
- Coordination of Food Technology of Plant Origin Research Center for Food & Development (CIAD) Hermosillo Mexico
| | - Olga Martín‐Belloso
- Department of Food Technology University of Lleida–Agrotecnio Center Lleida Spain
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13
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Low YK, Mohd Esah E, Cheng LH. The impact of glucono delta‐lactone (GDL) on rice flour pasting properties and GDL’s dipping effects on the quality of rice noodles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14944] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yan Kitt Low
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Effarizah Mohd Esah
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Lai Hoong Cheng
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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14
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Tavassoli-Kafrani E, Gamage MV, Dumée LF, Kong L, Zhao S. Edible films and coatings for shelf life extension of mango: a review. Crit Rev Food Sci Nutr 2020; 62:2432-2459. [PMID: 33280405 DOI: 10.1080/10408398.2020.1853038] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Edible films and coatings are eco-friendly promising materials for preserving the quality and extending the shelf life of fresh and minimally-processed fruits. They can form protective layers around fruits, regulate their respiration rates, and protect them from loss of water, tissue softening, browning, and microbial contamination. Edible films and coatings have many advantages over other post-harvest treatments. They can add commercial value to fruits by enhancing their appearance, and act as carriers of functional ingredients, such as antioxidants, antimicrobial agents and nutraceuticals. Mango, a highly perishable tropical fruit, has a short post-harvest life, which limits transport to distant markets. Application of edible films and coatings on mango fruits is an effective method to preserve their quality and safety. This paper provides an overview of desirable properties for films and coatings, and recent development in different edible coatings for both fresh and minimally-processed mango. The most popular edible coating materials, such as chitosan, waxes, starch, gums, and cellulose used for mango are reviewed. The commercialization of coating formulations and equipment used for application of coatings are discussed. The environmental impacts, safety aspects, and the challenges encountered are outlined. The opportunities to use other coating materials, such as aloe-vera gel, microbial polysaccharides, and photosynthetic microorganisms are also examined.
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Affiliation(s)
- Elham Tavassoli-Kafrani
- Geelong, Institute for Frontier Materials, Deakin University, Melbourne, Victoria, Australia
| | | | - Ludovic F Dumée
- Geelong, Institute for Frontier Materials, Deakin University, Melbourne, Victoria, Australia
| | - Lingxue Kong
- Geelong, Institute for Frontier Materials, Deakin University, Melbourne, Victoria, Australia
| | - Shuaifei Zhao
- Geelong, Institute for Frontier Materials, Deakin University, Melbourne, Victoria, Australia
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15
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Kaya Z, Unluturk S, Martin-Belloso O, Soliva-Fortuny R. Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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17
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Ortiz-Solà J, Abadias M, Colás-Medà P, Sánchez G, Bobo G, Viñas I. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry. Int J Food Microbiol 2020; 334:108810. [PMID: 32805511 DOI: 10.1016/j.ijfoodmicro.2020.108810] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/23/2022]
Abstract
Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash water. The risk posed with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. We evaluated the applicability of different chemical sanitizers (peracetic acid (PA), hydrogen peroxide (H2O2), citric acid (CA), lactic acid (LA) and acetic acid (AA)) for the inactivation of S. enterica, L. monocytogenes and murine norovirus (MNV-1) on strawberries. A control treatment with chlorine (NaClO) (100 ppm) was included. For each sanitizer, different doses (40, 80 and 120 ppm for PA and 1, 2.5 and 5% for H2O2, LA, AA and CA) and time (2 and 5 min) were studied in order to optimize the decontamination washing step. The best concentrations were 80 ppm for PA, 5% for H2O2 and 2.5% for organic acids (LA, AA and CA) after 2 min treatment. Results indicate that the sanitizers selected may be a feasible alternative to chlorine (100 ppm) for removing selected pathogenic microorganisms (P > 0.05), with reductions about ≥2 log for bacterial strains and ≥ 1.7 log for MNV-1. As the washing water may also increase the microbial counts by cross-contamination, we observed that no pathogenic bacteria were found in wash water after 5% H2O2 and 80 ppm PA after 2 min treatment. On the other hand, we also reported reductions about total aerobic mesophyll (TAM) (0.0-1.4 log CFU/g) and molds and yeasts (M&Y) (0.3-1.8 log CFU/g) with all alternative sanitizers tested. Strawberries treated did not shown significant differences about physio-chemical parameters compared to the untreated samples (initial). For this study, the optimal sanitizer selected was PA, due to the low concentration and cost needed and its microbiocidal effect in wash water and fruit. Notwithstanding the results obtained, the effect of PA in combination with other non-thermal technologies such as water-assisted ultraviolet (UV-C) light should be studied in future research to improve the disinfection of strawberries.
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Affiliation(s)
- J Ortiz-Solà
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - G Sánchez
- Departamento de Tecnologías de Conservación y Seguridad Alimentaria, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - G Bobo
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - I Viñas
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain.
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Suhag R, Kumar N, Petkoska AT, Upadhyay A. Film formation and deposition methods of edible coating on food products: A review. Food Res Int 2020; 136:109582. [PMID: 32846613 DOI: 10.1016/j.foodres.2020.109582] [Citation(s) in RCA: 159] [Impact Index Per Article: 39.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/13/2022]
Abstract
The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste. Edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying microbial spoilage and providing moisture and gas barrier properties. Developments in edible packaging and technology have shown promising results in enhancing the shelf life of food products. In 2016, the edible packaging market was valued at $697 million and by 2023 is expected to hit $1097 million growing at a compound annual growth rate (CGAR) of 6.81% from 2017 to 2023 at global level. In global edible packaging markets specific industries including MonoSol LLC, Tate & Lyle Plc, WikiCell Designs Inc., JRF Technology LLC, Safetraces, Inc., BluWrap, Skipping Rocks Lab, Tipa Corp., Watson Inc., and Devro plc have played a key role. Edible packaging can be applied in two forms: (i) edible coating applied directly on the food product or (ii) preformed film wrapped around the food product. The aim of this study is to review different methods of film formation and edible coating depositions. Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product. Casting and dipping methods for film formation and coating deposition, respectively, are easy to use and are preferred methods on a lab scale; whereas extrusion and spraying are preferred methods for film formation and coating deposition, respectively, on a commercial scale. This work can help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application. Further study and evaluation of practical applications of methods of edible packaging should be carried out within the main purpose of keeping food safe with acceptable quality for extended period of time.
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Affiliation(s)
- Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
| | - Nishant Kumar
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India.
| | - Anka Trajkovska Petkoska
- St. Kliment Ohridski University - Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov, 4000 Veles, The Former Yugolav Republic of Macedonia, Macedonia
| | - Ashutosh Upadhyay
- National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, Haryana 131028, India
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de Moraes J, Hilton S, Moraru C. The effect of Pulsed Light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107134] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Mohamed SA, El-Sakhawy M, El-Sakhawy MAM. Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review. Carbohydr Polym 2020; 238:116178. [DOI: 10.1016/j.carbpol.2020.116178] [Citation(s) in RCA: 246] [Impact Index Per Article: 61.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 03/11/2020] [Accepted: 03/13/2020] [Indexed: 01/21/2023]
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21
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Maringgal B, Hashim N, Mohamed Amin Tawakkal IS, Muda Mohamed MT. Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.024] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants. Journal of Food Science and Technology 2019; 56:3998-4008. [PMID: 31477971 DOI: 10.1007/s13197-019-03868-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2019] [Accepted: 06/03/2019] [Indexed: 11/27/2022]
Abstract
Synthetic antioxidants can reduce postharvest losses, but consumers are concerned about chemical residues in the product. There is a growing interest in using natural compounds for the preservation of foods. In this study, the efficiency of juices or extracts obtained from three fruit species with high antioxidant activity as browning inhibitors was measured and then compared with that obtained from pomegranate by-product (PBP). The aim was to offer the most significant contributions concerning fresh-cut fruit preservation, using 'Shahmive' pear as the fruit model. Slices of pear were dipped in pomegranate juice (PJ) or extract (PE), kiwifruit juice (KJ) or extract (KE), grape juice (GJ) or extract (GE), PBP and chitosan before being stored at 4 °C. The total phenolic content of solutions ranged from 11 to 127.5 mg gallic acid/100 mL. Extracts of pomegranate peel and grape had the uppermost and the lowermost antioxidant activity (%DPPH), respectively. In comparison with other treatments including the control one, the minimum peroxidase (POD) activity, the maximum ascorbic acid content and the retention of firmness were seen in the fruit which was treated with kiwifruit extract. PJ + GJ treatment decreased POD and polyphenol oxidase activity and improved L* and a* values in the slices. The use of fruit juice or extracts had no adverse effect on the sensory quality of slices, with the exception of samples subjected to PJ or GJ + KJ treatments. Improving antioxidant capacity of fresh cut pear treated with KE and PJ + GJ would have a big advantage of preventing enzymatic browning.
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23
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Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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24
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Effect of Chitosan–Beeswax Edible Coatings on the Shelf-life of Sapodilla (Achras zapota) Fruit. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s41783-018-0047-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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25
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Sharma L, Saini CS, Sharma HK, Sandhu KS. Biocomposite edible coatings based on cross linked-sesame protein and mango puree for the shelf life stability of fresh-cut mango fruit. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12938] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Loveleen Sharma
- Amity Institute of Food Technology; Amity University; Noida Uttar Pradesh India
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology; Longowal Punjab India
| | - Harish Kumar Sharma
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology; Longowal Punjab India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology; Maharaja Ranjit Singh Punjab Technical University; Bathinda Punjab India
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26
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Tomadoni B, Moreira M, Pereda M, Ponce A. Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.029] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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27
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Silva FA, Finkler L, Finkler CLL. Effect of edible coatings based on alginate/pectin on quality preservation of minimally processed 'Espada' mangoes. Journal of Food Science and Technology 2018; 55:5055-5063. [PMID: 30483001 DOI: 10.1007/s13197-018-3444-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2018] [Accepted: 09/24/2018] [Indexed: 11/29/2022]
Abstract
The aims of the study were to develop and apply alginate and pectin-based edible coatings on minimally processed mango (Mangifera indica L.) variety 'Espada'. A full experimental design was performed using alginate, pectin and glycerol concentrations as independent variables and total soluble solids as response variable. Minimally processed mango was immersed in each film forming solution, calcium chloride and glycerol solutions pretreated with 1% (w/v) solution of ascorbic acid, dried at 25 ± 2 °C for 24 h and then refrigerated at 8 ± 1 °C for 14 d. Based on the results of the experimental design, the following formulations were evaluated: 2% (w/v) alginate/3% (w/v) pectin (with and without glycerol) and 3% (w/v) alginate/0.5% (w/v) pectin (with and without glycerol). Fruits coated with biopolymers had lower total soluble solids content and titratable acidity compared to the control group. The formulation containing 2% (w/v) alginate, 3% (w/v) pectin and 5.5% (w/v) glycerol showed the best performance for long-term refrigerated storage of minimally processed mango for a period of 16 d.
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Affiliation(s)
- Francyelle Amorim Silva
- Academic Centre of Vitória, Federal University of Pernambuco, Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão, PE 55608-680 Brazil
| | - Leandro Finkler
- Academic Centre of Vitória, Federal University of Pernambuco, Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão, PE 55608-680 Brazil
| | - Christine Lamenha Luna Finkler
- Academic Centre of Vitória, Federal University of Pernambuco, Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão, PE 55608-680 Brazil
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28
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John D, Ramaswamy HS. Pulsed light technology to enhance food safety and quality: a mini-review. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.06.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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29
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Rodrigues FJ, Cedran MF, Garcia S. Influence of Linseed Mucilage Incorporated into an Alginate-Base Edible Coating Containing Probiotic Bacteria on Shelf-Life of Fresh-Cut Yacon (Smallanthus sonchifolius). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2128-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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30
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Hu W, Jiang A, Xiu Z, Feng K. Effect of thyme oil-alginate-based coating on quality and microbial safety of fresh-cut apples. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2302-2311. [PMID: 28990669 DOI: 10.1002/jsfa.8720] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 09/27/2017] [Accepted: 09/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Food preservation is critical for keeping fresh-cut products fresh, nutritious, safe, attractive and available for consumers. To improve the safety and quality of fresh-cut fruits, 15 essential oils (EOs) were screened to test the antimicrobial activity against Listeria monocytogenes (LM), Salmonella typhimurium (ST), Staphylococcus aureus (SA) and Escherichia coli O157:H7 (EC O157:H7). The effect of alginate-based edible coating (EC) incorporating different concentrations thyme oil on fresh-cut 'Red Fuji' apples was investigated. RESULTS Results showed that thyme oil, cinnamon oil and oregano oil were more effective in inhibiting the microbes than other EOs. The result showed that the combined usage of 0.5 µL mL-1 thyme oil incorporated with alginate-based EC could significantly inhibit the microbial growth, respiration, weight loss, firmness and browning of fresh-cut 'Red Fuji' apples. CONCLUSION The edible coating and natural additives like thyme oil could be used to preserve the quality of fresh-cut fruits. It revealed that EC incorporated with 0.5 µL mL-1 thyme oil can be a safe preservative for fresh-cut apples. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Wenzhong Hu
- College of Life Science, Dalian Nationalities University, Dalian, China
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Aili Jiang
- College of Life Science, Dalian Nationalities University, Dalian, China
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Zhilong Xiu
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China
| | - Ke Feng
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China
- College of Life Science, Dalian Nationalities University, Dalian, China
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
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31
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Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.051] [Citation(s) in RCA: 185] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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32
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Salinas-Roca B, Soliva-Fortuny R, Welti-Chanes J, Martín-Belloso O. Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh-cut mango. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13591] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- B. Salinas-Roca
- Department of Food Technology, Agrotecnio Center; University of Lleida, Rovira Roure 191; 25198 Lleida Spain
| | - R. Soliva-Fortuny
- Department of Food Technology, Agrotecnio Center; University of Lleida, Rovira Roure 191; 25198 Lleida Spain
| | - J. Welti-Chanes
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico; 64849 Monterrey Mexico
| | - O. Martín-Belloso
- Department of Food Technology, Agrotecnio Center; University of Lleida, Rovira Roure 191; 25198 Lleida Spain
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico; 64849 Monterrey Mexico
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33
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Wei W, Wang X, Xie Z, Wang W, Xu J, Liu Y, Gao H, Zhou Y. Evaluation of Sanitizing Methods for Reducing Microbial Contamination on Fresh Strawberry, Cherry Tomato, and Red Bayberry. Front Microbiol 2017; 8:2397. [PMID: 29259594 PMCID: PMC5723338 DOI: 10.3389/fmicb.2017.02397] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Accepted: 11/20/2017] [Indexed: 11/13/2022] Open
Abstract
Strawberries, cherry tomatoes, and red bayberries, which are the most popular types of fresh produce in China, are vulnerable to microbial contamination. In this study, different sanitizing methods [treatment with 2% organic acids, 0.02% sodium hypochlorite (SH), 0.1% sodium chlorite (SC), and 0.1% acidified sodium chlorite (ASC)] were applied to fresh strawberry, cherry tomato, and red bayberry, and their abilities to reduce aerobic bacteria, Escherichia coli O157:H7, mold, yeast, and Salmonella Typhimurium were evaluated. The commercially used SH method reduced the background microbiota on strawberry, cherry tomato, and red bayberry by 0.20-2.07 log cfu/g. The ASC method reduced background microbiota (except for mold) on strawberry and cherry tomato by more than 3.0 log cfu/g. ASC was the only sanitizer that significantly reduced mold on red bayberry, and lactic acid was the only organic acid sanitizer that effectively reduced yeast on red bayberry. The ASC method had the best sterilizing effect on the three fresh fruits and also required the shortest sanitizing time and low chlorite content. The application of ASC method significantly reduced the microbiota on retail grocery samples, and the effect was similar to that achieved by sanitizing methods comparison.
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Affiliation(s)
- Wei Wei
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Xu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhongwen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Wen Wang
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Junfeng Xu
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yuanjing Liu
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Haiyan Gao
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yu Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
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34
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Bhavya ML, Umesh Hebbar H. Pulsed light processing of foods for microbial safety. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx017] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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35
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Aguiló-Aguayo I, Gangopadhyay N, Lyng J, Brunton N, Rai D. Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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36
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Fabrication of electronic nose system and exploration on its applications in mango fruit (M. indica cv. Datainong) quality rapid determination. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9579-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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37
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Kramer B, Wunderlich J, Muranyi P. Pulsed light decontamination of endive salad and mung bean sprouts in water. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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38
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Kramer B, Wunderlich J, Muranyi P. Recent findings in pulsed light disinfection. J Appl Microbiol 2017; 122:830-856. [PMID: 28032924 DOI: 10.1111/jam.13389] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 11/24/2016] [Accepted: 12/22/2016] [Indexed: 01/18/2023]
Abstract
Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh-cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.
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Affiliation(s)
- B Kramer
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Technical University of Munich, Chair of Food Packaging Technology, Freising-Weihenstephan, Germany
| | - J Wunderlich
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - P Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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