1
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Influence of modified atmosphere packaging on post-harvest physiology, overall quality, and bioactive compounds during cold storage and shelf-life of 'Tondo Nero' figs (Ficus carica L.). Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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2
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Wang H, Iqbal A, Murtaza A, Xu X, Pan S, Hu W. A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2119997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Haopeng Wang
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Aamir Iqbal
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Ayesha Murtaza
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Xiaoyun Xu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Siyi Pan
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Wanfeng Hu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
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3
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Kang C, Jiang A, Yang H, Zheng G, Wang Y, Cao J, Sun C. Integrated Physiochemical, Hormonal, and Transcriptomic Analysis Revealed the Underlying Mechanisms for Granulation in Huyou ( Citrus changshanensis) Fruit. FRONTIERS IN PLANT SCIENCE 2022; 13:923443. [PMID: 35909750 PMCID: PMC9330425 DOI: 10.3389/fpls.2022.923443] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 06/10/2022] [Indexed: 06/15/2023]
Abstract
Juice sac granulation is a common internal physiological disorder of citrus fruit. In the present study, we compared the physiochemical characteristics and transcriptome profiles of juice sacs in different granulation levels from Huyou fruit (Citrus changshanensis). The accumulation of cell wall components, including the water-soluble pectin, protopectin, cellulose, and lignin, were significantly correlated with the granulation process, resulting in the firmness increase of the juice sac. The in situ labeling of the cell wall components indicated the early accumulation of cellulose and high-methylesterified pectin in the outer layer cells, as well as the late accumulation of lignin in the inner layer cells of the juice sac. Several phytohormones, including auxins, abscisic acids, cytokinins, jasmonic acid, salicylic acid, and/or their metabolites, were positively correlated to the granulation level, indicating an active and complex phytohormones metabolism in the granulation process. Combining the trend analysis by the Mfuzz method and the module-trait correlation analysis by the Weighted Gene Co-expression Network Analysis method, a total of 2940 differentially expressed genes (DEGs) were found to be positively correlated with the granulation level. Gene Ontology (GO) enrichment indicated that the selected DEGs were mainly involved in the cell wall organization and biogenesis, cell wall macromolecule metabolic process, carbohydrate metabolic process, and polysaccharide metabolic process. Among these selected genes, those encoding β-1,4-xylosyltransferase IRX9, cellulose synthase, xyloglucan: xyloglucosyl transferase, xyloglucan galactosyltransferase MUR3, α-1,4-galacturonosyltransferase, expansin, polygalacturonase, pectinesterase, β-glucosidase, β-galactosidase, endo-1,3(4)-β-glucanase, endoglucanase and pectate lyase that required for the biosynthesis or structural modification of cell wall were identified. In addition, NAC, MYB, bHLH, and MADS were the top abundant transcription factors (TFs) families positively correlated with the granulation level, while the LOB was the top abundant TFs family negatively correlated with the granulation level.
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Affiliation(s)
- Chen Kang
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Horticultural Products Cold Chain Logistics Technology and Equipment National-Local Joint Engineering Laboratory, Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Zhejiang University, Hangzhou, China
| | - Anze Jiang
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Horticultural Products Cold Chain Logistics Technology and Equipment National-Local Joint Engineering Laboratory, Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Zhejiang University, Hangzhou, China
| | - Han Yang
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Horticultural Products Cold Chain Logistics Technology and Equipment National-Local Joint Engineering Laboratory, Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Zhejiang University, Hangzhou, China
| | - Guixia Zheng
- Quzhou Kecheng District Chai Family Citrus Professional Cooperative, Quzhou, China
| | - Yue Wang
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Horticultural Products Cold Chain Logistics Technology and Equipment National-Local Joint Engineering Laboratory, Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Zhejiang University, Hangzhou, China
| | - Jinping Cao
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Horticultural Products Cold Chain Logistics Technology and Equipment National-Local Joint Engineering Laboratory, Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Zhejiang University, Hangzhou, China
| | - Chongde Sun
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Horticultural Products Cold Chain Logistics Technology and Equipment National-Local Joint Engineering Laboratory, Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Zhejiang University, Hangzhou, China
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4
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Korbecka-Glinka G, Piekarska K, Wiśniewska-Wrona M. The Use of Carbohydrate Biopolymers in Plant Protection against Pathogenic Fungi. Polymers (Basel) 2022; 14:2854. [PMID: 35890629 PMCID: PMC9322042 DOI: 10.3390/polym14142854] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/30/2022] [Accepted: 07/07/2022] [Indexed: 02/01/2023] Open
Abstract
Fungal pathogens cause significant yield losses of many important crops worldwide. They are commonly controlled with fungicides which may have negative impact on human health and the environment. A more sustainable plant protection can be based on carbohydrate biopolymers because they are biodegradable and may act as antifungal compounds, effective elicitors or carriers of active ingredients. We reviewed recent applications of three common polysaccharides (chitosan, alginate and cellulose) to crop protection against pathogenic fungi. We distinguished treatments dedicated for seed sowing material, field applications and coating of harvested fruits and vegetables. All reviewed biopolymers were used in the three types of treatments, therefore they proved to be versatile resources for development of plant protection products. Antifungal activity of the obtained polymer formulations and coatings is often enhanced by addition of biocontrol microorganisms, preservatives, plant extracts and essential oils. Carbohydrate polymers can also be used for controlled-release of pesticides. Rapid development of nanotechnology resulted in creating new promising methods of crop protection using nanoparticles, nano-/micro-carriers and electrospun nanofibers. To summarize this review we outline advantages and disadvantages of using carbohydrate biopolymers in plant protection.
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Affiliation(s)
- Grażyna Korbecka-Glinka
- Department of Plant Breeding and Biotechnology, Institute of Soil Science and Plant Cultivation-State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland
| | - Klaudia Piekarska
- Biomedical Engineering Center, Łukasiewicz Research Network-Łódź Institute of Technology, Skłodowskiej-Curie 19/27, 90-570 Łódź, Poland; (K.P.); (M.W.-W.)
| | - Maria Wiśniewska-Wrona
- Biomedical Engineering Center, Łukasiewicz Research Network-Łódź Institute of Technology, Skłodowskiej-Curie 19/27, 90-570 Łódź, Poland; (K.P.); (M.W.-W.)
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5
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Keshari D, Tripathi AD, Agarwal A, Rai S, Srivastava SK, Kumar P. Effect of α-dl tocopherol acetate (antioxidant) enriched edible coating on the physicochemical, functional properties and shelf life of minimally processed carrots (Daucus carota subsp. sativus). FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100116] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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6
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Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots. Foods 2022; 11:foods11091314. [PMID: 35564037 PMCID: PMC9104777 DOI: 10.3390/foods11091314] [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: 04/08/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was studied. Color, hardness, microbial growth, respiratory activity, and antioxidant properties of fresh-cut carrots were studied during 14 days of storage at 4 °C. The application of a pectin-based coating containing a lemon byproduct extract preserved carrots’ physiological parameters, reduced their physiological activity and, thus, delayed senescence. This aspect was also confirmed by the reduced O2 consumption of the coated carrots due to the slowing down of the product’s metabolic reactions. Moreover, coated carrots were characterized by limited changes in colour (ΔE < 3) and white-blush development on both cortical tissue and vascular cylinder, and the presence of calcium chloride in the coating formulation helped to maintain carrots’ hardness throughout storage. In addition, treatment with pectin-based coating and lemon byproduct extract improved microbiological stability of fresh-cut carrots, showing the lowest value of total bacterial count immediately after treatment (2.58 log CFU g−1). This kind of treatment also resulted in a significant preservation of valuable compounds (17.22 mg GAE 100 g−1) and antioxidant activity level (289.49 µM Trolox 100 g−1), reducing the wounding stress induced by processing operations for at least ten days.
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7
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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Cloete L, Picot-Allain C, Ramasawmy B, Neetoo H, Ramful-Baboolall D, Emmambux MN. Drivers and Barriers for Commercial Uptake of Edible Coatings for Fresh Fruits and Vegetables Industry- A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Liza Cloete
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Carene Picot-Allain
- Agricultural Production and Systems Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Brinda Ramasawmy
- Agricultural Production and Systems Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Hudaa Neetoo
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Deena Ramful-Baboolall
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
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9
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Hashim AF, Al-Amrousi EF, Abd-Elsalam KA. Nanolipid-based edible films to improve food shelf life. BIO-BASED NANOEMULSIONS FOR AGRI-FOOD APPLICATIONS 2022:399-412. [DOI: 10.1016/b978-0-323-89846-1.00009-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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10
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Abdelshafy AM, Luo Z, Belwal T, Ban Z, Li L. A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1967381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Asem Mahmoud Abdelshafy
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University – Assiut Branch, Assiut, Egypt
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Department of Ningbo Research Institute, Zhejiang University, Ningbo, China
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11
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Atamanalp M, Ucar A, Kocaman EM, Alak G. Evaluation of brown trout (Salmo trutta fario) fillets’ shelf life: Fed with a humic supplemented diet. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Wang J, Zhang Y, Yu Y, Wu Z, Wang H. Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce. ULTRASONICS SONOCHEMISTRY 2021; 76:105622. [PMID: 34126525 PMCID: PMC8202344 DOI: 10.1016/j.ultsonch.2021.105622] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/09/2021] [Accepted: 06/04/2021] [Indexed: 05/24/2023]
Abstract
Reduction of sanitizer dosage and development of non-immersion disinfection methods have become major focuses of research. Here, we examined the disinfection efficacy of combining gaseous ozone (4 and 8 ppm) with aerosolized oxidizing sanitizer [sodium hypochlorite (SH, 100 and 200 ppm)] and aerosolized organic acid [acetic acid (AA, 1% and 2%) and lactic acid (LA, 1% and 2%)]. Notably, 1% AA and 4 ppm gaseous ozone were ineffective for disinfecting Salmonella Typhimurium, and treatment with 1% AA + 8 ppm ozone caused browning of lettuce leaves and stimulated increases in aerobic mesophilic count (AMC), aerobic psychrotrophic count (APC), S. Typhimurium, and Escherichia coli O157:H7. Treatment with 2% LA + 8 ppm ozone resulted in the lowest S. Typhimurium, E. coli O157:H7, Listeria monocytogenes, AMC, APC, and molds and yeasts during storage (0-7 days at 4 °C). Quality analysis indicates that LA + 8 ppm ozone and SH + 8 ppm ozone did not negatively affect L*, a*, b*, polyphenolic content, weight loss, and sensory properties; however, the levels of two individual phenolic compounds (3,4-dihydroxybenzoic acid and vanillin), responsible for phenylpropanoid synthesis, were significantly increased after treatment with 2% LA + 8 ppm ozone. These findings provided insights into the use of LA combined with gaseous ozone for application in disinfecting fresh produce.
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Affiliation(s)
- Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yangyang Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Yougui Yu
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
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13
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Effect of γ-irradiation and the use of combined treatments with edible bioactive coating on carrot preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100635] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Jokar A, Barzegar H, Maftoon Azad N, Shahamirian M. Effects of cinnamon essential oil and Persian gum on preservation of pomegranate arils. Food Sci Nutr 2021; 9:2585-2596. [PMID: 34026074 PMCID: PMC8116839 DOI: 10.1002/fsn3.2213] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/10/2021] [Accepted: 02/19/2021] [Indexed: 01/05/2023] Open
Abstract
Given the high perishability of pomegranate arils, edible antimicrobial coating will enhance their shelf life and maintain their marketability. An antimicrobial coating was prepared using 1% (w/v) soluble part of Persian gum (PG) and different concentrations (0.25%, 0.50%, and 0.75% (v/v)) of cinnamon essential oil (CEO) to extend the shelf life of pomegranate arils. Microbiological, chemical, physical, and sensorial characteristics of coated and uncoated samples were evaluated at 7-day intervals. Total anthocyanin (TAN), titrable acidity (TA), and ascorbic acid showed a decreasing trend, during the whole period of the storage. TAN, TA, and ascorbic acid decreased from 119.8 to 44.5 mg/L, 1.6% to 1.37%, and 682 to 140 mg/L, respectively. Firmness increased during the storage time, while total soluble solids (TSS, around 17.4 °Brix) and total phenolic compounds (TP, around 14.21 mg/100 ml) showed no significant changes with CEO concentrations. Coatings containing 0.5% and 0.75% CEO significantly prevented fungal growth on the samples at least for 3 weeks and 3 months, respectively. Optimization proved that 1-week cold storage and 0.43% CEO could dramatically meet 80% of the research targets including maximum nutritional quality and freshness, as well preventing microbial spoilage. It was concluded that coating the pomegranate arils by PG and selecting an appropriate concentration of the CEO could considerably increase shelf life, marketability, and nutritional quality of pomegranate arils at a suitable and acceptable level.
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Affiliation(s)
- Akbar Jokar
- Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education CenterAgricultural Research, Education and Extension Organization (AREEO)ShirazIran
| | - Hasan Barzegar
- Agricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Neda Maftoon Azad
- Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education CenterAgricultural Research, Education and Extension Organization (AREEO)ShirazIran
| | - Maryam Shahamirian
- Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education CenterAgricultural Research, Education and Extension Organization (AREEO)ShirazIran
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Sarron E, Gadonna-Widehem P, Aussenac T. Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review. Foods 2021; 10:605. [PMID: 33809297 PMCID: PMC8000956 DOI: 10.3390/foods10030605] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 01/23/2023] Open
Abstract
Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics' retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.
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Affiliation(s)
| | | | - Thierry Aussenac
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France; (E.S.); (P.G.-W.)
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16
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Haque MA, Asaduzzaman M, Mahomud MS, Alam MR, Khaliduzzaman A, Pattadar SN, Ahmmed R. High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce. Food Sci Biotechnol 2021; 30:413-421. [PMID: 33868752 PMCID: PMC8017026 DOI: 10.1007/s10068-021-00881-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 12/22/2020] [Accepted: 01/12/2021] [Indexed: 11/30/2022] Open
Abstract
Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.
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Affiliation(s)
- Md Azizul Haque
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy.,Department of Food Technology and Nutritional Science (FTNS), Mawlana Bhashani Science and Technology University (MBSTU), Tangail, 1902 Bangladesh
| | - Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md Rizvi Alam
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Alin Khaliduzzaman
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwake-cho, Sakyo-ku, Kyoto, 606-8502 Japan.,Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet, 3100 Bangladesh
| | - Shib Nath Pattadar
- School of Environment and Natural Resources, The Ohio State University, Columbus, OH 43210 USA
| | - Raju Ahmmed
- Department of Chemical and Food Engineering, Dhaka University of Engineering and Technology, Gazipur, 1707 Bangladesh
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Nešić A, Cabrera-Barjas G, Dimitrijević-Branković S, Davidović S, Radovanović N, Delattre C. Prospect of Polysaccharide-Based Materials as Advanced Food Packaging. Molecules 2019; 25:E135. [PMID: 31905753 PMCID: PMC6983128 DOI: 10.3390/molecules25010135] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/22/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.
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Affiliation(s)
- Aleksandra Nešić
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia;
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | | | - Sladjana Davidović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Neda Radovanović
- Inovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Cédric Delattre
- CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France;
- Institute Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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18
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Ben-Fadhel Y, Maherani B, Aragones M, Lacroix M. Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots. Foods 2019; 8:E535. [PMID: 31683824 PMCID: PMC6915581 DOI: 10.3390/foods8110535] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/25/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022] Open
Abstract
The antimicrobial activity of natural antimicrobials (fruit extracts, essential oils and derivates), was assessed against six bacteria species (E. coli O157:H7, L. monocytogenes, S. Typhimurium, B. subtilis, E. faecium and S. aureus), two molds (A. flavus and P. chrysogenum) and a yeast (C. albicans) using disk diffusion method. Then, the antimicrobial compounds having high inhibitory capacity were evaluated for the determination of their minimum inhibitory, bactericidal and fungicidal concentration (MIC, MBC and MFC respectively). Total phenols and flavonoids content, radical scavenging activity and ferric reducing antioxidant power of selected compounds were also evaluated. Based on in vitro assays, five antimicrobial compounds were selected for their lowest effective concentration. Results showed that, most of these antimicrobial compounds had a high concentration of total phenols and flavonoids and a good anti-oxidant and anti-radical activity. In situ study showed that natural antimicrobials mix, applied on the carrot surface, reduced significantly the count of the initial mesophilic total flora (TMF), molds and yeasts and allowed an extension of the shelf-life of carrots by two days as compared to the control. However, the chemical treatment (mix of peroxyacetic acid and hydrogen peroxide) showed antifungal activity and a slight reduction of TMF.
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Affiliation(s)
- Yosra Ben-Fadhel
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Melinda Aragones
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
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19
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Jia X, Du M, Pan Y, Li X, Song J, Leng J, Chen L, Leng C. Effect of 100 kPa O
2
pretreatments time on physiology and quality of vacuum packed and coated fresh‐cut apples. J Food Saf 2019. [DOI: 10.1111/jfs.12722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiaoyu Jia
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and BiotechnologyTianjin University of Science and Technology Tianjin China
| | - Meijun Du
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and BiotechnologyTianjin University of Science and Technology Tianjin China
| | - Yanfang Pan
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and BiotechnologyTianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and BiotechnologyTianjin University of Science and Technology Tianjin China
| | - Jianxin Song
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and BiotechnologyTianjin University of Science and Technology Tianjin China
| | - Juncai Leng
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and BiotechnologyTianjin University of Science and Technology Tianjin China
| | - Lan Chen
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and BiotechnologyTianjin University of Science and Technology Tianjin China
| | - Chuanzhu Leng
- State Development & Investment Company (SDIC) Zhonglu Fruit Juice Co., Ltd Beijing China
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20
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Guo Y, Jiang J, Pan Y, Yang X, Li H, Li H, Xu M, Li X. Effect of high O
2
treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14216] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Yanli Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Jianan Jiang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Yanfang Pan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Xiaoyu Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Haideng Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Hui Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Mengjun Xu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China
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21
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Inactivation of Escherichia coli O157:H7 by High Hydrostatic Pressure Combined with Gas Packaging. Microorganisms 2019; 7:microorganisms7060154. [PMID: 31141917 PMCID: PMC6617376 DOI: 10.3390/microorganisms7060154] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 05/15/2019] [Accepted: 05/16/2019] [Indexed: 11/16/2022] Open
Abstract
The inactivation of Escherichia coli O157:H7 (E. coli) in physiological saline and lotus roots by high hydrostatic pressure (HHP) in combination with CO2 or N2 was studied. Changes in the morphology, cellular structure, and membrane permeability of the cells in physiological saline after treatments were investigated using scanning electron microscopy, transmission electron microscopy, and flow cytometry, respectively. It was shown that after HHP treatments at 150–550 MPa, CO2-packed E. coli cells had higher inactivation than the N2-packed and vacuum-packed cells, and no significant difference was observed in the latter two groups. Further, both the morphology and intracellular structure of CO2-packed E.coli cells were strongly destroyed by high hydrostatic pressure. However, serious damage to the intracellular structures occurred in only the N2-packed E. coli cells. During HHP treatments, the presence of CO2 caused more disruptions in the membrane of E. coli cells than in the N2-packed and vacuum-packed cells. These results indicate that the combined treatment of HHP and CO2 had a strong synergistic bactericidal effect, whereas N2 did not have synergistic effects with HHP. Although these two combined treatments had different effects on the inactivation of E. coli cells, the inactivation mechanisms might be similar. During both treatments, E. coli cells were inactivated by cell damage induced to the cellular structure through the membrane components and the extracellular morphology, unlike the independent HHP treatment.
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22
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Piscopo A, Zappia A, Princi MP, De Bruno A, Araniti F, Antonio L, Abenavoli MR, Poiana M. Quality of shredded carrots minimally processed by different dipping solutions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2584-2593. [PMID: 31168140 PMCID: PMC6525718 DOI: 10.1007/s13197-019-03741-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2019] [Accepted: 03/19/2019] [Indexed: 10/27/2022]
Abstract
The whiteness of shredded carrots is generally caused by enzymatic reactions after removal of natural protection during the minimal processing. Moreover, the use of chlorinated solution in sanitizing step of processing, promotes the formation of halogenated by-products, with correlated environmental and health risks in processing areas. This study investigated the effect of different acidic solutions on the quality of shredded carrots during the storage at two refrigerated temperatures (4 °C and 7 °C), as alternative agents to chlorine in food industry. Carrots dipped in 1.5% citric acid solution did not present colour variation at both storage temperatures. Moreover they showed the lowest microbial charge after processing and during storage at 4 °C. Carrots dipped in 0.5% citric acid + 0.05% ascorbic acid + 0.05% calcium chloride evidenced lower PAL and POD activities during the storage respect to the other tested samples. Therefore, the dipping of shredded carrots in acidic solutions, as alternative sanitizers to chlorine, contributed to preserve their quality, also controlling the whiteness index of carrots' surface. In particular, the dipping in 1.5% citric acid extended the shelf life of shredded carrots up to 14 days of storage at 4 °C.
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Affiliation(s)
- Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Angela Zappia
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Maria Polsia Princi
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Fabrizio Araniti
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Lupini Antonio
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Maria Rosa Abenavoli
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
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23
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Olawuyi IF, Park JJ, Lee JJ, Lee WY. Combined effect of chitosan coating and modified atmosphere packaging on fresh-cut cucumber. Food Sci Nutr 2019; 7:1043-1052. [PMID: 30918647 PMCID: PMC6418467 DOI: 10.1002/fsn3.937] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 12/04/2018] [Accepted: 12/26/2018] [Indexed: 11/10/2022] Open
Abstract
Fresh-cut cucumber was coated with different concentrations of edible chitosan solutions and packaged in air-, nitrogen-, and argon-based MA to preserve quality and extend shelf life. The effectiveness of individual and combined treatments on some quality parameters was examined at intervals during 12 days storage at a temperature of 5°C. The concentration of chitosan solutions significantly affected the performance of fresh-cut cucumber in MA packages. Improved quality retention and reduced carbon dioxide production were observed in chitosan-coated fresh-cut samples. Argon-based MA packaged samples exhibited better potential than air and nitrogen-based MA packaging in retarding tissue respiration, physiological changes, chlorophyll degradation, and extending shelf life of fresh-cut cucumber. Combined chitosan coating with MA packaging maintained quality, microbial safety, and extended the shelf life of fresh-cut cucumber.
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Affiliation(s)
| | - Jong Jin Park
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Jae Jun Lee
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Won Young Lee
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
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24
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Chandra D, Lee J, Hong YP, Park M, Choi AJ, Kim JG. Short‐term application of CO
2
gas: Effects on physicochemical, microbial, and sensory qualities of “Charlotte” strawberry during storage. J Food Saf 2018. [DOI: 10.1111/jfs.12597] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dulal Chandra
- Postharvest Technology DivisionNational Institute of Horticultural and Herbal Science, Rural Development Administration Wanju‐gun Jeollabuk‐do South Korea
- Department of Horticulture, Faculty of AgricultureBangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh
| | - Jung‐Soo Lee
- Postharvest Technology DivisionNational Institute of Horticultural and Herbal Science, Rural Development Administration Wanju‐gun Jeollabuk‐do South Korea
| | - Yoon Pyo Hong
- Postharvest Technology DivisionNational Institute of Horticultural and Herbal Science, Rural Development Administration Wanju‐gun Jeollabuk‐do South Korea
| | - Me‐Hea Park
- Postharvest Technology DivisionNational Institute of Horticultural and Herbal Science, Rural Development Administration Wanju‐gun Jeollabuk‐do South Korea
| | - Ae Jin Choi
- Functional Food and Nutrition DivisionNational Institute of Agricultural Sciences, Rural Development Administration Wanju‐gun Jeollabuk‐do South Korea
| | - Ji Gang Kim
- Postharvest Technology DivisionNational Institute of Horticultural and Herbal Science, Rural Development Administration Wanju‐gun Jeollabuk‐do South Korea
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25
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Senturk Parreidt T, Müller K, Schmid M. Alginate-Based Edible Films and Coatings for Food Packaging Applications. Foods 2018; 7:E170. [PMID: 30336642 PMCID: PMC6211027 DOI: 10.3390/foods7100170] [Citation(s) in RCA: 206] [Impact Index Per Article: 34.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 09/20/2018] [Accepted: 10/14/2018] [Indexed: 01/08/2023] Open
Abstract
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
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Affiliation(s)
- Tugce Senturk Parreidt
- Chair of Food Packaging Technology, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Kajetan Müller
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
- Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany.
| | - Markus Schmid
- Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany.
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26
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Fernandes L, Casal S, Pereira JA, Pereira EL, Saraiva JA, Ramalhosa E. Effect of alginate coating on the physico-chemical and microbial quality of pansies ( Viola × wittrockiana) during storage. Food Sci Biotechnol 2018; 27:987-996. [PMID: 30263827 PMCID: PMC6085236 DOI: 10.1007/s10068-018-0326-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 01/23/2018] [Accepted: 01/25/2018] [Indexed: 11/25/2022] Open
Abstract
Edible flowers, such as pansies, are becoming more popular, but they are highly perishable. So, postharvest technologies are needed, being edible coatings a good alternative. Thus, the aim of this study was to evaluate the effect of alginate coating on physico-chemical and microbiological quality of pansies during cold storage (4 °C for 0, 7, 14, 21 days). Coated pansies maintained good appearance until 14 days of storage, 7 days more than uncoated ones. Flavonoids, hydrolysable tannins and monomeric anthocyanins, as well antioxidant activity, were higher in coated pansies when compared to uncoated ones, on all assayed storage times. Furthermore, after 14 days of storage, uncoated pansies presented microorganism counts higher than coated, namely yeasts and moulds, suggesting an effective barrier protection of the alginate coating treatment. In summary, alginate coating has potential for extending shelf-life and improving physico-chemical and microbiological quality of pansies.
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Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300-253 Bragança, Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300-253 Bragança, Portugal
| | - Ermelinda L. Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300-253 Bragança, Portugal
| | - Jorge A. Saraiva
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300-253 Bragança, Portugal
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27
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Fernandes L, Pereira JA, Baptista P, Saraiva JA, Ramalhosa E, Casal S. Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes. FOOD SCI TECHNOL INT 2018; 24:321-329. [DOI: 10.1177/1082013217753229] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effects of alginate edible coating on the quality of pansies (visual appearance, weight loss, water activity, color, and dimensions change) were studied during refrigerated storage (4 ℃). The role of pansies’ color and size, as well as packaging, was also studied. Alginate treatments resulted in a beneficial effect on the visual appearance of pansies under refrigerated storage when compared to the uncoated, delaying their degradation from 3–4 days up to 14 days, depending on the pansies’ color, probably derived from their different petal thicknesses (83 to 183 µm for yellow and red pansies). The unpackaged coated pansies had different behaviors during storage, associated with their dimensions (the larger coated pansies maintained good visual appearance during longer storage times than the smaller ones). However, the packaged pansies treated with edible coating showed to have lower weight loss and shrinkage than the unpackaged, irrespective of the color and size, with physical stability up to 14 days. In summary, the cumulative use of alginate coating with packaging under refrigerated storage may contribute to extend pansies’ shelf life.
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Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Portugal
- Faculty of Pharmacy, LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Porto University, Portugal
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, Aveiro University, Portugal
| | - José A Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Portugal
| | - Jorge A Saraiva
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, Aveiro University, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Portugal
| | - Susana Casal
- Faculty of Pharmacy, LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Porto University, Portugal
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28
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Belay ZA, Caleb OJ, Mahajan PV, Opara UL. Application of simplex lattice mixture design for optimization of active modified atmosphere for pomegranate arils (cv. Wonderful) based on microbial criteria. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.08.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Amaral R, Achaerandio I, Benedetti B, Pujolà M. The influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.062] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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30
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Silva ACD, Santos PDDF, Palazzi NC, Leimann FV, Fuchs RHB, Bracht L, Gonçalves OH. Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots. Food Funct 2017; 8:1851-1858. [PMID: 28406506 DOI: 10.1039/c7fo00452d] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food. The antimicrobial activity of curcumin, a natural phenolic compound, has been extensively investigated but hydrophobicity is an issue when applying curcumin to foodstuff. The objective of this work was to evaluate curcumin microcrystals as an antimicrobial agent in minimally processed carrots. The antimicrobial activity of curcumin microcrystals was evaluated in vitro against Gram-positive (Bacillus cereus and Staphylococcus aureus) and Gram-negative (Escherichia coli and Pseudomonas aeruginosa) microorganisms, showing a statistically significant (p < 0.05) decrease in the minimum inhibitory concentration compared to in natura, pristine curcumin. Curcumin microcrystals were effective in inhibiting psychrotrophic and mesophile microorganisms in minimally processed carrots. Sensory analyses were carried out showing no significant difference (p < 0.05) between curcumin microcrystal-treated carrots and non-treated carrots in triangular and tetrahedral discriminative tests. Sensory tests also showed that curcumin microcrystals could be added as a natural preservative in minimally processed carrots without causing noticeable differences that could be detected by the consumer. One may conclude that the analyses of the minimally processed carrots demonstrated that curcumin microcrystals are a suitable natural compound to inhibit the natural microbiota of carrots from a statistical point of view.
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Affiliation(s)
- Anderson Clayton da Silva
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná, Via Rosalina Maria dos Santos, 1233, CEP 87301-899, PO box 271, Campo Mourão, Brazil.
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31
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Hyun J, Lee S. Effect of modified atmosphere packaging on preserving various types of fresh produce. J Food Saf 2017. [DOI: 10.1111/jfs.12376] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jeong‐Eun Hyun
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐do Republic of Korea
| | - Sun‐Young Lee
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐do Republic of Korea
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32
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Kapusta-Duch J, Kusznierewicz B, Leszczyńska T, Borczak B. Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut. POL J FOOD NUTR SCI 2017. [DOI: 10.1515/pjfns-2016-0014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Designing an atmosphere controlling hollow fiber membrane system for mango preservation. KOREAN J CHEM ENG 2017. [DOI: 10.1007/s11814-017-0103-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ghidelli C, Pérez-Gago MB. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:662-679. [DOI: 10.1080/10408398.2016.1211087] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Christian Ghidelli
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
- R & D Department, Advanced Technologies Inspiralia, Madrid, Spain
| | - María B. Pérez-Gago
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
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Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.005] [Citation(s) in RCA: 222] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Haq RU, Prasad K. Antioxidant activity, phenolic, carotenoid and color changes in packaged fresh carrots stored under refrigeration temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9533-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Radziejewska-Kubzdela E. The effect of pretreatment and modified atmosphere packaging on bioactive compound content in coleslaw mix. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kizilirmak Esmer O, Yalcin Melikoglu A. Does the Oxygen Permeability affect the Equilibrium Gas Concentrations in Passive Modified Atmosphere Packaged Pomegranate Arils? J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12248] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Kapusta-Duch J, Kusznierewicz B, Leszczyńska T, Borczak B. The Effect of Package Type on Selected Parameters of Nutritional Quality of the Chilled Stored Red Sauerkraut. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13105] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Joanna Kapusta-Duch
- Department of Human Nutrition; Agricultural University of Cracow; Balicka 122 Cracow 30-149 Poland
| | - Barbara Kusznierewicz
- Department of Food Chemistry; Technology and Biotechnology, Gdańsk University of Technology; Gdańsk Poland
| | - Teresa Leszczyńska
- Department of Human Nutrition; Agricultural University of Cracow; Balicka 122 Cracow 30-149 Poland
| | - Barbara Borczak
- Department of Human Nutrition; Agricultural University of Cracow; Balicka 122 Cracow 30-149 Poland
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Storage quality of shelled green peas under modified atmosphere packaging at different storage conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1640-8. [PMID: 27570289 DOI: 10.1007/s13197-015-2066-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/20/2015] [Accepted: 10/21/2015] [Indexed: 10/22/2022]
Abstract
Storage quality of shelled green peas (Pisum sativum var. sativum L) was investigated under modified atmosphere packaging (MAP: perforated and non perforated) compared to unsealed samples, respectively, at T1 (4 ± 1 °C and 94 ± 2 % RH) and T2 (10 ± 1 °C and 90 ± 2 % RH) for each sample and during period of storage (8, 16 and 24 days). Modified atmosphere (MA) was created using low density polyethylene (LDPE) film packages having 107 μm of film thickness and package size of 0.022 m(2). Quality parameters viz., weight loss (WL), total phenolic content (TPC), instrumental colour, ascorbic acid (AA) and sensory characteristics were evaluated during storage period. Weight loss was in the range of 0.18 to 3.54 (zero perforation at T1), 0.21 to 6.48(unsealed samples at T2) and 0.31 to 9.64 % (zero perforation at T1) after 8, 16 and 24 days of storage, respectively. Total phenolic content significantly increased to 102.47-161.54 mg/100 g from an initial value of 91.53 mg/100 g for all the samples and treatments studied. The MAP non perforated sample stored at T2 recorded maximum Hunter 'L' and '-a' colour values than all other samples. A significant decrease in AA content was observed in all the samples with maximum loss (53.77 %) in unsealed sample stored at T2, whereas MAP (3 perforations) sample stored at T1 retained maximum AA (90.50 %). Sensory quality analysis revealed that MAP (3 perforations) sample stored at T1 was in acceptable quality, with good appearance and overall acceptance. The study shows that shelled green peas can be stored in MAP with 3 perforations (0.4 mm dia) in the temperature range of 4 to 10 °C and 90-94 % RH to extend shelf life with marketable quality for 24 days.
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Radziejewska-Kubzdela E, Czaczyk K. The Effect of Organic Acid Pretreatment and Modified Atmosphere on Shelf Life of Dry Coleslaw Mix. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Katarzyna Czaczyk
- Department of Biotechnology and Food Microbiology; Poznań University of Life Sciences; Poznań Poland
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Martínez-Hernández GB, Amodio ML, Colelli G. Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2063-2072. [PMID: 26112226 DOI: 10.1002/jsfa.7319] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Revised: 06/20/2015] [Accepted: 06/21/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The effect of microwave treatments (900 and 750 W for 45 and 60 s) on the microbial, physicochemical and sensory properties of fresh-cut carrot slices and the contents of several bioactive compounds was studied. Carrot samples were stored for 7 days at 5 °C. RESULTS The microwaving of fresh-cut carrots reduced the initial respiration rate (8.6 CO2 mL kg(-1) h(-1)) by 55-74% compared with untreated samples, although the rates then increased during storage. The initial pH (6.7), titratable acidity (0.036%), soluble solid content (8.2 °Brix) and shelf-life of the samples did not differ greatly from those of the untreated samples. Microwaving prevented the incipient whitening and surface dryness during storage. In general, no significant changes in phenylalanine ammonia lyase activity (5.5 µmol t-cinnamic acid kg(-1) h(-1)), total phenolics (TP, 81.3 mg chlorogenic acid equivalent kg(-1) fresh weight (FW)) or total antioxidant capacity (TAC, 74.2 µmol Trolox equivalent kg(-1) FW) were observed on the processing day or over storage. However, the mildest treatment (750 W for 45 s) caused TP and TAC enhancements of 118 and 394% respectively after 7 days of shelf-life. Microwave treatments reduced the initial microbial loads of the samples by up to 1.8 log units, although their microbial growth was greater than that of the untreated samples throughout storage. CONCLUSION Mild microwave treatments such as 750 W/45 s and 750 W/60 s are a good sustainable alternative to the use of NaOCl; however, combining them with other sanitizing techniques is needed to control microbial growth throughout the shelf-life of fresh-cut carrot slices.
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Affiliation(s)
| | - Maria Luisa Amodio
- Dipto SAFE, Università degli Studi di Foggia, Via Napoli 25, I-71122, Foggia, Italy
| | - Giancarlo Colelli
- Dipto SAFE, Università degli Studi di Foggia, Via Napoli 25, I-71122, Foggia, Italy
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Banerjee A, Chatterjee S, Variyar PS, Sharma A. Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:233-244. [PMID: 26787945 PMCID: PMC4711451 DOI: 10.1007/s13197-015-2025-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2015] [Accepted: 09/04/2015] [Indexed: 10/23/2022]
Abstract
Gamma irradiation (0.5-2.5 kGy) in combination with low temperature (4-15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an irradiation dose of 2 kGy and storage at 10 °C. Gamma irradiation also inhibited browning of shredded cabbage at their cut edges resulting in enhanced visual appeal. An increase in total antioxidant activity was observed with respect to DPPH and hydroxyl radical scavenging ability while the nitric oxide radical scavenging activity and ferric reducing property remained unaffected with irradiation. Total phenolic, flavonoid and vitamin C content remained unchanged due to irradiation. No significant migration of additives from cling films into stimulant water was observed up to a radiation dose of 2 kGy thus demonstrating the feasibility of such films for above applications.
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Affiliation(s)
- Aparajita Banerjee
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India
| | | | - Prasad S. Variyar
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India
| | - Arun Sharma
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India
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Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables. COATINGS 2015. [DOI: 10.3390/coatings5040931] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.
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Lee SY, Lee SJ, Choi DS, Hur SJ. Current topics in active and intelligent food packaging for preservation of fresh foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2799-2810. [PMID: 25892577 DOI: 10.1002/jsfa.7218] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Revised: 03/03/2015] [Accepted: 04/14/2015] [Indexed: 06/04/2023]
Abstract
The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods.
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Affiliation(s)
- Seung Yuan Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| | - Seung Jae Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| | - Dong Soo Choi
- Division of Postharvest Engineering, National Academy of Agricultural Science, Rural Development Administration, 300, Nongsaengmyeong-ro, Wansan-gu, Jeonju-si, Jeollabuk-do 560-500, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
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Barbosa C, Alves MR, Rocha S, Oliveira MBPP. Modified atmosphere packaging of precooked vegetables: effect on physicochemical properties and sensory quality. Food Chem 2015; 194:391-8. [PMID: 26471571 DOI: 10.1016/j.foodchem.2015.07.147] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Revised: 07/31/2015] [Accepted: 07/31/2015] [Indexed: 11/26/2022]
Abstract
This study aims at verifying the effect of three modified atmosphere packaging (MAP) conditions, all with high CO2 and residual or low O2 contents (%O2/%CO2: 0/40; 2.5/40 and 2.5/60), on the quality preservation of several species of precooked vegetables (cabbage, carrots, green beans and bell peppers). The study was carried out for different storage periods (up to 28 days and 6 sampling periods). Physicochemical parameters (pH, acidity, moisture and ash contents, antioxidant activity, colour, and texture), microbial growth, organoleptic properties and consumer acceptability were assessed. Concerning physicochemical parameters and microbial growth only slight changes without any consistent tendency were observed. This was also confirmed by the trained panel that could not discriminate samples with different storage times. Best preservation conditions were obtained with 0%O2/40%CO2, promoting a shelf life extension of almost 12 days more comparing to commercial conditions presently used.
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Affiliation(s)
- Carla Barbosa
- IPVC-ESTG (Polytechnic Institute of Viana do Castelo - Escola Superior de Tecnologia e Gestão), Av. do Atlântico, s/n, 4900-908 Viana do Castelo, Portugal; REQUIMTE, Dep. Chemical Science, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - M Rui Alves
- IPVC-ESTG (Polytechnic Institute of Viana do Castelo - Escola Superior de Tecnologia e Gestão), Av. do Atlântico, s/n, 4900-908 Viana do Castelo, Portugal; REQUIMTE, Dep. Chemical Science, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Susana Rocha
- IPVC-ESTG (Polytechnic Institute of Viana do Castelo - Escola Superior de Tecnologia e Gestão), Av. do Atlântico, s/n, 4900-908 Viana do Castelo, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE, Dep. Chemical Science, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
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Severino R, Ferrari G, Vu KD, Donsì F, Salmieri S, Lacroix M. Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.08.029] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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