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Sun M, Wang M, Lu H, Yu Q, Yuan S, Guo Y, Yao W, Yu H. Coupling dynamics of respiration, gas exchange, and Pseudomonas fluorescens growth on fresh-cut cucumber (Cucumis sativus L.) in passive modified atmosphere packing. Food Res Int 2023; 173:113306. [PMID: 37803617 DOI: 10.1016/j.foodres.2023.113306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
This study established microbial growth models for fresh-cut cucumber packaged with different O2 transmission rate (OTR) films. Biaxially oriented polyamide/low-density polyethylene (BOPA/LDPE) film (Ⅰ: OTR5, Ⅳ: OTR48) and polyethylene (PE) film (Ⅱ: OTR2058, Ⅲ: OTR3875) were used to construct a passive modified atmosphere packaging (MAP). Mathematic models have been established to account for dynamic variations in the O2/CO2 concentration and their impacts on Pseudomonas fluorescens growth. The coupling models included: 1) respiration models of cucumber and P. fluorescens based on Michaëlis-Menten equation, 2) coupling gas exchange models based on Fick's law that contained models of P. fluorescens growth and respiration, 3) coupling microbial growth models contained respiration and gas exchange models. Coupling model with Baranyi function successfully fitted variations of O2/CO2 concentration and P. fluorescens growth in the two packaging. In addition, quality properties of packed fresh-cut cucumber were determined. The film Ⅳ (OTR48) as a high barrier film showed the highest inhibition of P. fluorescens growth, adequately retained its colour, firmness and total soluble solid (TSS) concentration in contrast to the PE films packaging. The constructed coupling models can be utilized for assessing the shelf life and microbial growth of fresh-cut vegetables with spoilage dominated by pseudomonads.
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Affiliation(s)
- Mengge Sun
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Mengru Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Haodong Lu
- Key Laboratory of Food Safety Rapid Detection Technology and Product Evaluation Center for Jiangsu Province Market Regulation No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China; Suzhou Institute of Product Quality Supervision and Inspection, No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China
| | - Qiang Yu
- Key Laboratory of Food Safety Rapid Detection Technology and Product Evaluation Center for Jiangsu Province Market Regulation No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China; Suzhou Institute of Product Quality Supervision and Inspection, No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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Guillard V, Couvert O, Stahl V, Hanin A, Denis C, Huchet V, Chaix E, Loriot C, Vincelot T, Thuault D. Validation of a predictive model coupling gas transfer and microbial growth in fresh food packed under modified atmosphere. Food Microbiol 2016; 58:43-55. [PMID: 27217358 DOI: 10.1016/j.fm.2016.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 03/14/2016] [Accepted: 03/23/2016] [Indexed: 10/22/2022]
Abstract
Predicting microbial safety of fresh products in modified atmosphere packaging implies to take into account the dynamic of O2, CO2 and N2 exchanges in the system and its effect on microbial growth. In this paper a mechanistic model coupling gas transfer and predictive microbiology was validated using dedicated challenge-tests performed on poultry meat, fresh salmon and processed cheese, inoculated with either Listeria monocytogenes or Pseudomonas fluorescens and packed in commercially used packaging materials (tray + lid films). The model succeeded in predicting the relative variation of O2, CO2 and N2 partial pressure in headspace and the growth of the studied microorganisms without any parameter identification. This work highlighted that the respiration of the targeted microorganism itself and/or that of the naturally present microflora could not be neglected in most of the cases, and could, in the particular case of aerobic microbes contribute to limit the growth by removing all residual O2 in the package. This work also confirmed the low sensitivity of L. monocytogenes toward CO2 while that of P. fluorescens permitted to efficiently prevent its growth by choosing the right combination of packaging gas permeability value and initial % of CO2 initially flushed in the pack.
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Affiliation(s)
- V Guillard
- UMR IATE University of Montpellier, 2 place Pierre Viala, F-34060, Montpellier Cedex, France.
| | - O Couvert
- LUBEM, 2 Rue de l'Université, F-29334, Quimper, France
| | - V Stahl
- Aérial, 250 rue Laurent Fries, F67412, Illkirch, France
| | - A Hanin
- ACTALIA, Bd du 13 juin 1944 - BP2, 14310, Villers-bocage, France
| | - C Denis
- ACTALIA, Bd du 13 juin 1944 - BP2, 14310, Villers-bocage, France
| | - V Huchet
- ADRIA Développement, Z.A. Creac'h Gwen, F29196, Quimper Cedex, France
| | - E Chaix
- UMR IATE University of Montpellier, 2 place Pierre Viala, F-34060, Montpellier Cedex, France
| | - C Loriot
- LNE, 1, rue Gaston Boissier, 75724, Paris Cedex 15, France
| | - T Vincelot
- LNE, 1, rue Gaston Boissier, 75724, Paris Cedex 15, France
| | - D Thuault
- ADRIA Développement, Z.A. Creac'h Gwen, F29196, Quimper Cedex, France
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Chaix E, Couvert O, Guillaume C, Gontard N, Guillard V. Predictive Microbiology Coupled with Gas (O2/CO2) Transfer in Food/Packaging Systems: How to Develop an Efficient Decision Support Tool for Food Packaging Dimensioning. Compr Rev Food Sci Food Saf 2014; 14:1-21. [DOI: 10.1111/1541-4337.12117] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 08/29/2014] [Indexed: 01/15/2023]
Affiliation(s)
- Estelle Chaix
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2; CIRAD, INRA, Montpellier Supagro, CC 023 Place Eugène Bataillon, 34095 Montpellier Cedex 5 France
| | | | - Carole Guillaume
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2; CIRAD, INRA, Montpellier Supagro, CC 023 Place Eugène Bataillon, 34095 Montpellier Cedex 5 France
| | - Nathalie Gontard
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2; CIRAD, INRA, Montpellier Supagro, CC 023 Place Eugène Bataillon, 34095 Montpellier Cedex 5 France
| | - Valerie Guillard
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2; CIRAD, INRA, Montpellier Supagro, CC 023 Place Eugène Bataillon, 34095 Montpellier Cedex 5 France
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Chaix E, Guillaume C, Guillard V. Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge. Compr Rev Food Sci Food Saf 2014; 13:261-286. [DOI: 10.1111/1541-4337.12058] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Accepted: 12/20/2013] [Indexed: 01/09/2023]
Affiliation(s)
- Estelle Chaix
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2, CIRAD, INRA, Montpellier Supagro; CC 023 Place Eugène Bataillon 34095 Montpellier Cedex 5 France
| | - Carole Guillaume
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2, CIRAD, INRA, Montpellier Supagro; CC 023 Place Eugène Bataillon 34095 Montpellier Cedex 5 France
| | - Valérie Guillard
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2, CIRAD, INRA, Montpellier Supagro; CC 023 Place Eugène Bataillon 34095 Montpellier Cedex 5 France
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