451
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Junqueira-Gonçalves MP, Salinas GE, Bruna JE, Niranjan K. An assessment of lactobiopolymer-montmorillonite composites for dip coating applications on fresh strawberries. J Sci Food Agric 2017; 97:1846-1853. [PMID: 27491506 DOI: 10.1002/jsfa.7985] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2015] [Revised: 06/16/2016] [Accepted: 08/01/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The use of biopolymer coatings appears as a good alternative to preserve highly perishable fruits, as well as the environment. Proteins generally produce films with good mechanical properties, although their highly hydrophilic nature limits the use in many applications. Nanoparticles, such as nanoclays, can play a critical role in improving barrier properties. The present study evaluated the effect of the addition of montmorillonite (MMT)-nanoparticles to a lacto-biopolymer coating, focusing on: (i) the morphological, thermal and barrier properties of the material and (ii) the shelf life of coated fresh strawberries. RESULTS The addition of MMT improved the water vapor barrier property. Morphological and thermal analysis indicated a good interaction between the milk protein and the nanoclay, which was intercalated within the milk protein base (MPB) matrix, offering a more tortuous path to diffusing migrants. The MMT-MPB coating helped to significantly (P ≤ 0.05) reduce the weight loss, as well as oxygen uptake and the release of carbon dioxide, and improved the fruit firmness and reduced mould and yeast load compared to the uncoated fruits. The addition of MMT gave statistical difference (P ≤ 0.05) in terms of weight loss, subjective global appearance and purchase intention of coated fresh strawberries. CONCLUSION The addition of nanofillers, such as MMT, into protein-based coating could improve its water vapour barrier and could affect, positively, some parameters of the shelf life of coated strawberries. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - Gonzalo E Salinas
- Department of Food Science and Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile
| | - Julio E Bruna
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile
| | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
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452
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Nayak PK, Rayaguru K, Radha Krishnan K. Quality comparison of elephant apple juices after high-pressure processing and thermal treatment. J Sci Food Agric 2017; 97:1404-1411. [PMID: 27378435 DOI: 10.1002/jsfa.7878] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 05/23/2016] [Accepted: 06/23/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND In the present work, the effect of high pressure processing (HPP) on the quality parameters (pH, °Brix, total acidity, viscosity, colour, antioxidant activity, total phenols, total flavonoids, microbial flora, and sensory analysis) of elephant apple (Dillenia indica) juice was investigated. The juice samples were analysed periodically (0, 1, 2, 5, 10, 20, 30, 40, 50 and 60 days) during 60 days of storage period and results were compared with thermally processed as well as with untreated (fresh juice) samples. RESULTS Slight variations had been observed in the quality parameters like pH, °Brix and total acidity. Other parameters like colour values, antioxidant activity, total phenols and total flavonoids were varied significantly (P < 0.05) in between the treated (HPP and thermal) and untreated juice samples. The microbial counts of the HPP treated samples were lower than the other samples. Sensory results also showed similar results to those of the other analyses that the treated samples were better for consumption rather than the untreated samples. The shelf-life of the HPP processed elephant apple juice was established as 60 days at 4 °C. CONCLUSION This study showed that application of HPP effectively maintained quality attributes and extended shelf life of the elephant apple juice. It may be suggested that application of HPP could be considered for commercial application during storage and marketing. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Prakash Kumar Nayak
- Department of FET, Central Institute of Technology, Kokrajhar, Assam, 783370, India
- Centre of Food Sc. and Tech., Sambalpur University, Burla, 768017, India
| | - Kalpana Rayaguru
- Department of AgFE, CAET, OUAT, Bhubaneswar, Odisha, 751001, India
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453
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Abstract
Overly high intake of saturated fat is an international problem contributing to global health issues. Low-moisture snacks account for a nutritionally significant proportion of the saturated fat in the diet, making these foods a key target for improving consumers' health. However, it is not currently feasible to maintain the same oxidative shelf life when replacing saturated fats with unsaturated fats, which are generally perceived to be more heart-healthy. This article summarizes current theories and available research on lipid oxidation in low-moisture foods in order to lay the groundwork for new lipid oxidation rate-reduction strategies. Research deficits needing attention and new methods for assessing lipid oxidation in low-moisture foods are also discussed.
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Affiliation(s)
- Leann Barden
- a Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts , USA
| | - Eric A Decker
- a Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts , USA
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454
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Abstract
Paneer resembling soft cheese is a well-known heat- and acid-coagulated milk product. It is very popular in the Indian subcontinent and has appeared in the western and Middle East markets. The shelf life of paneer is quite low and it loses freshness after two to three days when stored under refrigeration. Various preservation techniques, including chemical additives, packaging, thermal processing, and low-temperature storage, have been proposed by researchers for enhancing its shelf life. The use of antimicrobial additives is not preferred because of perceived toxicity risks. Modified atmosphere packaging has been recommended as one of the best techniques for maximizing the shelf life of paneer.
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Affiliation(s)
- Sumit Goyal
- a National Dairy Research Institute , Karnal , Haryana , India
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455
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Salvo A, Rotondo A, La Torre GL, Cicero N, Dugo G. Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by 1H-NMR over a one-year storage period. Nat Prod Res 2016; 31:822-828. [PMID: 27871189 DOI: 10.1080/14786419.2016.1247084] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
This study is aimed to monitor by 1H NMR spectroscopy the effect of a 12-month storage period on the 1,2-diglycerides over 1,3-diglycerides ratio for five mono-cultivar 'extra virgin olive oils' (EVOO) (Arbequina, Arbosana, Cerasuola, Nocellara and FS17) and one blend of two different cultivars (Nocellara + Biancolilla) preserved in the dark and at room temperature. These quantifications, at 500 MHz, are readily extracted through a specific and original integration difference method. Albeit it was known that the isomerisation rate is affected by the free acidity, we here demonstrate that it also depends on the presence of specific macromolecules (lipases), indeed, different EVOO cultivars with similar free acidity, show different isomerisation rate. Our results are consistent with similar diglyceride monitoring performed on Greek and Spanish EVOOs by 31P NMR.
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Affiliation(s)
- Andrea Salvo
- a Department BIOMORF , University of Messina , Messina , Italy
| | | | | | - Nicola Cicero
- a Department BIOMORF , University of Messina , Messina , Italy
| | - Giacomo Dugo
- a Department BIOMORF , University of Messina , Messina , Italy
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456
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Troendle JA, Tauer LW, Gröhn YT. Optimally achieving milk bulk tank somatic cell count thresholds. J Dairy Sci 2016; 100:731-738. [PMID: 27865499 DOI: 10.3168/jds.2016-11578] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Accepted: 10/05/2016] [Indexed: 01/21/2023]
Abstract
High somatic cell count in milk leads to reduced shelf life in fluid milk and lower processed yields in manufactured dairy products. As a result, farmers are often penalized for high bulk tank somatic cell count or paid a premium for low bulk tank somatic cell count. Many countries also require all milk from a farm to be lower than a specified regulated somatic cell count. Thus, farms often cull cows that have high somatic cell count to meet somatic cell count thresholds. Rather than naïvely cull the highest somatic cell count cows, a mathematical programming model was developed that determines the cows to be culled from the herd by maximizing the net present value of the herd, subject to meeting any specified bulk tank somatic cell count level. The model was applied to test-day cows on 2 New York State dairy farms. Results showed that the net present value of the herd was increased by using the model to meet the somatic cell count restriction compared with naïvely culling the highest somatic cell count cows. Implementation of the model would be straightforward in dairy management decision software.
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Affiliation(s)
- Jason A Troendle
- Charles H. Dyson School of Applied Economics and Management, Cornell College of Business, Cornell University, Ithaca, NY 14853
| | - Loren W Tauer
- Charles H. Dyson School of Applied Economics and Management, Cornell College of Business, Cornell University, Ithaca, NY 14853.
| | - Yrjo T Gröhn
- Section of Epidemiology, Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, NY 14853
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457
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Thang K, Au K, Rakovski C, Prakash A. Effect of phytosanitary irradiation and methyl bromide fumigation on the physical, sensory, and microbiological quality of blueberries and sweet cherries. J Sci Food Agric 2016; 96:4382-4389. [PMID: 26805024 DOI: 10.1002/jsfa.7648] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The objective of this study was to determine whether irradiation could serve as a suitable phytosanitary treatment alternative to methyl bromide (MB) fumigation for blueberries and sweet cherry and also to determine the effect of phytosanitary irradiation treatment on survival of Salmonella spp. and Listeria monocytogenes on these fruit. 'Bluecrop' blueberries (Vaccinium corymbosum) and 'Sweetheart' cherries (Prunus avium) were irradiated at 0.4 kGy or fumigated with methyl bromide and evaluated for quality attributes during storage. RESULTS Irradiation caused an immediate decrease in firmness of both fruit without further significant change during storage. Fumigated fruit, in contrast, softened by 11-14% during storage. Irradiation did not adversely affect blueberry and cherry shelf-life. MB fumigation did not impact blueberry and cherry quality attributes initially; however, fumigated fruit exhibited greater damage and mold growth than the control and irradiated samples during storage. Irradiation at 400 Gy resulted in a ∼1 log CFU g(-1) reduction in Salmonella spp. and Listeria monocytogenes counts, indicating that this treatment cannot significantly enhance safety. CONCLUSION This study indicates that irradiation at a target dose of 0.4 kGy for phytosanitary treatment does not negatively impact blueberry and cherry quality and can serve as an alternative to methyl bromide fumigation. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Karen Thang
- Food Science Program, Chapman University, One University Drive, Orange, CA 92866, USA
| | - Kimberlee Au
- Food Science Program, Chapman University, One University Drive, Orange, CA 92866, USA
| | - Cyril Rakovski
- Faculty of Mathematics, Chapman University, One University Drive, Orange, CA 92866, USA
| | - Anuradha Prakash
- Food Science Program, Chapman University, One University Drive, Orange, CA 92866, USA
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458
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Moreira LFPP, Ferrari AC, Moraes TB, Reis RA, Colnago LA, Pereira FMV. Prediction of beef color using time-domain nuclear magnetic resonance (TD-NMR) relaxometry data and multivariate analyses. Magn Reson Chem 2016; 54:800-804. [PMID: 27198972 DOI: 10.1002/mrc.4456] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 04/17/2016] [Accepted: 05/05/2016] [Indexed: 06/05/2023]
Abstract
Time-domain nuclear magnetic resonance and chemometrics were used to predict color parameters, such as lightness (L*), redness (a*), and yellowness (b*) of beef (Longissimus dorsi muscle) samples. Analyzing the relaxation decays with multivariate models performed with partial least-squares regression, color quality parameters were predicted. The partial least-squares models showed low errors independent of the sample size, indicating the potentiality of the method. Minced procedure and weighing were not necessary to improve the predictive performance of the models. The reduction of transverse relaxation time (T2 ) measured by Carr-Purcell-Meiboom-Gill pulse sequence in darker beef in comparison with lighter ones can be explained by the lower relaxivity Fe2+ present in deoxymyoglobin and oxymyoglobin (red beef) to the higher relaxivity of Fe3+ present in metmyoglobin (brown beef). These results point that time-domain nuclear magnetic resonance spectroscopy can become a useful tool for quality assessment of beef cattle on bulk of the sample and through-packages, because this technique is also widely applied to measure sensorial parameters, such as flavor, juiciness and tenderness, and physicochemical parameters, cooking loss, fat and moisture content, and instrumental tenderness using Warner Bratzler shear force. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Luiz Felipe Pompeu Prado Moreira
- Departamento de Química Analítica, Instituto de Química, Universidade Estadual Paulista "Júlio de Mesquita Filho" (Unesp), Rua Professor Francisco Degni, 55, Araraquara, SP, 14800-060, Brazil
| | - Adriana Cristina Ferrari
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Unesp, Via de Acesso Prof. Paulo Donato Castellan, s/n, Jaboticabal, SP, 14884-900, Brazil
| | - Tiago Bueno Moraes
- Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São -carlense 400, São Carlos, SP, 13566-590, Brazil
| | - Ricardo Andrade Reis
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Unesp, Via de Acesso Prof. Paulo Donato Castellan, s/n, Jaboticabal, SP, 14884-900, Brazil
| | - Luiz Alberto Colnago
- Embrapa Instrumentação, Rua Quinze de Novembro 1452, São Carlos, SP, 13561-206, Brazil
| | - Fabíola Manhas Verbi Pereira
- Departamento de Química Analítica, Instituto de Química, Universidade Estadual Paulista "Júlio de Mesquita Filho" (Unesp), Rua Professor Francisco Degni, 55, Araraquara, SP, 14800-060, Brazil
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459
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Abstract
In this article, we report on the development of indicator-impregnated agarose sensor films for colorimetric estimation of the pH of different standard buffer solutions and urine samples. In contrast to the conventional paper-based dipstick method, the presented method employs dried agarose that was infused with a chemical indicator, which when exposed to the test sample results in an appropriate chromogenic outcome. The color change was then quantified by the smart camera system. The divulged instrument has been calibrated with standard buffers and also tested with clinical urine samples. The systematic study was conducted to characterize the performance of the presented technique, such as interplate variations, time variations, volume variations, and shelf life study of agarose sensor films for the commercial viability of such a technique. The employed method is competent enough to bring a change in the paradigm of dipstick method from being qualitative estimation to quantitative, manual detection to automated, and a subjective approach of diagnosis to an objective one. The technique presented here has potential application in the field of point-of-care diagnostics with high fidelity, multiplexing, and robust quantitative estimation.
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Affiliation(s)
- Abhishek Pathak
- 1 Department of Instrumentation and Applied Physics, Indian Institute of Science, Bangalore, Karnataka, India
| | - Jayant Borana
- 1 Department of Instrumentation and Applied Physics, Indian Institute of Science, Bangalore, Karnataka, India
| | - Jayesh Vasudeva Adhikari
- 1 Department of Instrumentation and Applied Physics, Indian Institute of Science, Bangalore, Karnataka, India
| | - Sai Siva Gorthi
- 1 Department of Instrumentation and Applied Physics, Indian Institute of Science, Bangalore, Karnataka, India
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460
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Meenatchisundaram S, Chandrasekar CM, Udayasoorian LP, Kavindapadi Rajasekaran R, Kesavan RK, Srinivasan B, Muthusamy S. Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures. J Sci Food Agric 2016; 96:4268-4275. [PMID: 26800104 DOI: 10.1002/jsfa.7638] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 12/10/2015] [Accepted: 01/15/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). RESULTS Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. CONCLUSION The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | | | | | - Sukumar Muthusamy
- Centre for Food Technology, Anna University, Chennai, Tamilnadu, India
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461
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Dohlen S, Braun C, Brodkorb F, Fischer B, Ilg Y, Kalbfleisch K, Lorenz R, Robers O, Kreyenschmidt M, Kreyenschmidt J. Potential of the polymer poly-[2-(tert-butylamino) methylstyrene] as antimicrobial packaging material for meat products. J Appl Microbiol 2016; 121:1059-70. [PMID: 27427869 DOI: 10.1111/jam.13236] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 06/30/2016] [Accepted: 07/12/2016] [Indexed: 12/29/2022]
Abstract
AIMS The objective of the study was to investigate the antimicrobial potential of a new SAM(®) polymer poly(TBAMS) as packaging material for meat products. METHODS AND RESULTS The influence of temperature, time and product factors on the antimicrobial activity of poly(TBAMS) against different bacteria was determined using a modified test method based on the Japanese Industrial Standard 2801:2000. Results showed a significant reduction in bacterial counts on poly(TBAMS) compared with the reference material of several meat-specific micro-organisms after 24 h at 7°C. Bacterial counts of Staphylococcus aureus, Listeria monocytogenes, Lactobacillus spp., Brochothrix thermosphacta and Escherichia coli were reduced by >4·0 log10 units. Pseudomonas fluorescens was less sensitive to poly(TBAMS) within 24 h between 2 and 7°C. Prolonging the storage time to 48 h, however, resulted in an increased reduction rate. Furthermore, antimicrobial activity was also observed if meat components in the form of meat extract, meat juice or bovine serum albumin protein were present. Antimicrobial activity was also achieved if inoculated with mixed cultures. CONCLUSIONS Poly(TBAMS) showed antimicrobial properties under conditions typical for meat supply chains. SIGNIFICANCE AND IMPACT OF THE STUDY Poly(TBAMS) bears a high potential to increase safety and shelf life of meat products.
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Affiliation(s)
- S Dohlen
- University of Bonn, Bonn, Germany.
| | - C Braun
- University of Bonn, Bonn, Germany
| | - F Brodkorb
- University of Applied Science Münster, Steinfurt, Germany
| | - B Fischer
- University of Applied Science Münster, Steinfurt, Germany
| | - Y Ilg
- University of Bonn, Bonn, Germany
| | - K Kalbfleisch
- University of Applied Science Münster, Steinfurt, Germany
| | - R Lorenz
- University of Applied Science Münster, Steinfurt, Germany
| | - O Robers
- University of Applied Science Münster, Steinfurt, Germany
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462
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Sunil Kumar KN, Pushpendra P, Holla BS, Ravishankar B, Yashovarma B. High performance thin layer chromatography qualitative densitometry as a sensitive method to assess shelf life of polyherbal formulations: A study on Hutabhugadi Churna. Ayu 2016; 36:303-10. [PMID: 27313418 PMCID: PMC4895758 DOI: 10.4103/0974-8520.182745] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Introduction: Measuring chemical stability of polyherbal formulations is very challenging due to diversity in phytochemical composition. As there are no comprehensive guidelines for stability testing of herbal products, there is a need for a sensitive tool to detect how the quality of herbal products varies with time under the influence of environmental conditions. Aims: To validate the employability of high-performance thin layer chromatography (HPTLC) for real-time stability of Hutabhugadi Churna (HC). Materials and Methods: The chromatograms were developed using toluene/ethyl acetate/formic acid (10:5:1) and ethyl acetate/formic acid (10:1) as a mobile phase for chloroform and ethanolic extract, respectively. The plates were scanned under 254, 366, 540 (pre-derivatization) and 540 nm (post-derivatization). Samples were analyzed immediately after preparation and after 3rd and 6th months of storage. Alteration of fingerprint profiles from the initial pattern, in terms of number of peaks, was employed as diagnostic tools. Percentage variation in composition at given period was calculated. Results: HC is found to be stable at room temperature up to 1.3 months using the method of calculation of 10% degradation period employing slope and intercept values for the initial, 3rd and 6th months’ deviation in number of bands. The data obtained were subjected to regression analysis in context to number of bands obtained. The curve was found to be linear with R2 value of 0.89–0.96 supported by their tolerance range of 0.04–0.11. Conclusion: The proposed model is a new logic with prospects to become working method for stability assessment of polyherbal formulations under controlled conditions.
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Affiliation(s)
- K N Sunil Kumar
- Department of Pharmacognosy, SDM Centre for Research in Ayurveda and Allied Sciences, Udupi, Karnataka, India
| | | | - B S Holla
- Department of Chemistry, SDM College, Udupi, Karnataka, India
| | - B Ravishankar
- Department of Pharmacology, SDM Centre for Research in Ayurveda and Allied Sciences, Udupi, Karnataka, India
| | - B Yashovarma
- Department of Botany, SDM College, Udupi, Karnataka, India
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463
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Green L, Cardigan R, Beattie C, Bolton-Maggs P, Stanworth SJ, Thachil J, Kallis Y, Zahra S. Addendum to the British Committee for Standards in Haematology (BCSH): Guidelines for the use of fresh-frozen plasma, cryoprecipitate and cryosupernatant, 2004 (Br. J Haematol 2004,126,11-28). Br J Haematol 2016; 178:646-647. [PMID: 27306832 DOI: 10.1111/bjh.14163] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Laura Green
- NHS Blood and Transplant, London, UK.,Barts Health NHS Trust, London, London, UK.,Blizard Institute Queen Mary University of London, London, UK
| | | | - Craig Beattie
- Dept of Anaesthesia, Critical Care and Pain Medicine, Royal Infirmary of Edinburgh, Edinburgh, UK
| | | | - Simon J Stanworth
- Oxford University Hospitals NHS Trust/NHS Blood and Transplant, Oxford, UK.,University of Oxford, London, UK
| | - Jecko Thachil
- Haematology Department, Manchester Royal Infirmary, Manchester, UK
| | - Yiannis Kallis
- Blizard Institute Queen Mary University of London, London, UK.,Department of Hepatology, Barts Health NHS Trust, London, UK
| | - Sharon Zahra
- Scottish National Blood Transfusion Service, Edinburgh, UK
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464
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Zhang Y, Han I, Bridges WC, Dawson PL. Peach skin powder inhibits oxidation in cooked turkey meat. Poult Sci 2016; 95:2435-40. [PMID: 27252372 DOI: 10.3382/ps/pew139] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Accepted: 03/11/2016] [Indexed: 01/08/2023] Open
Abstract
The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O'Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested.
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Affiliation(s)
- Y Zhang
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
| | - I Han
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
| | - W C Bridges
- Department of Mathematical Sciences, Clemson University, Clemson, SC 29634
| | - P L Dawson
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
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465
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Weyker RE, Glass KA, Milkowski AL, Seman DL, Sindelar JJ. Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial. J Food Sci 2016; 81:M672-83. [PMID: 26878335 DOI: 10.1111/1750-3841.13232] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Accepted: 12/24/2015] [Indexed: 11/29/2022]
Abstract
Interest in natural/organic meat products has resulted in the need to validate the effectiveness of clean label antimicrobials to increase safety and shelf life of these products. A Response Surface Methodology (RSM) was used to investigate the effects of varying levels of moisture, pH, and a commercial "clean-label" antimicrobial (cultured sugar-vinegar blend; CSVB) on the growth rate of Listeria monocytogenes and Leuconostoc mesenteroides in uncured turkey stored at 4 °C for 16 wk. Twenty treatment combinations of moisture (60% to 80%), pH (5.8 to 6.4), and CSVB (2.5% to 5.0%) were evaluated during phase I to develop growth curves for both microbe types, whereas the interactive effects of pH (5.8 to 6.4) and CSVB (0.0 to 4.75) were tested in 16 treatment combinations during Phase II at a single moisture level using L. monocytogenes only. CSVB inhibited L. monocytogenes growth in 14 of the 20 treatments tested in Phase I and in 12 of the 16 treatments in Phase II through 16 and 8 wk, respectively. In contrast, CSVB had little effect on L. mesenteroides, with growth inhibited in only 4 of 20 treatments in Phase I and was therefore not tested further in Phase II. Significant interactions of the RSM design coefficients yielded a predictive model for L. mesenteroides growth rate, but due to lack of growth, no growth rate model was developed for L. monocytogenes. CSVB was found to be an effective antilisteral antimicrobial, while having little effect on a spoilage microorganism.
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Affiliation(s)
- Robert E Weyker
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
| | - Kathleen A Glass
- Food Research Inst, Univ. of Wisconsin-Madison, 1550 Linden Dr., Madison, Wis., 53706, U.S.A
| | - Andrew L Milkowski
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
| | - Dennis L Seman
- Kraft Heinz Company/Oscar Mayer, 910 Mayer Avenue, Madison, Wis, 53704, U.S.A
| | - Jeffrey J Sindelar
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
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466
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Koushki M, Koohy-Kamaly P, Azizkhani M, Hadinia N. Microbiological quality of pasteurized milk on expiration date in Tehran, Iran. J Dairy Sci 2016; 99:1796-1801. [PMID: 26774719 DOI: 10.3168/jds.2015-10400] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Accepted: 11/20/2015] [Indexed: 11/19/2022]
Abstract
The aim of this study was to determine the microbiological quality of pasteurized milk on expiration date in Tehran. Two hundred fifty-four samples collected using a simple randomized sampling method from March 2014 to January 2015 were tested for total microbial count, coliform count, and Escherichia coli contamination according to Iran's National Standards methods. Total microbial count, coliform count, and E. coli contamination exceeded the standard limits in 61.1% [>7.5 × 10(4) (4.88 log) cfu/mL], 24.4% [>10 (1 log) cfu/mL], and 8.7% of the samples, respectively. The mean total microbial count [7.1 × 10(7) (7.85 log) cfu/mL] was above the standard limit. Only 36.6% of the studied samples were in accordance with Iran's National Standard limits. Based on our results, it is necessary to improve the microbial quality of pasteurized milk in Iran.
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Affiliation(s)
- Mohammadreza Koushki
- Research Department of Food Technology, Shahid Beheshti University of Medical Sciences, PO Box 19395-4741, Tehran, Iran
| | - Paliz Koohy-Kamaly
- Research Department of Food Technology, Shahid Beheshti University of Medical Sciences, PO Box 19395-4741, Tehran, Iran.
| | - Mohammad Azizkhani
- Students Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, PO Box 19395-4741, Tehran, Iran
| | - Noushin Hadinia
- Students Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, PO Box 19395-4741, Tehran, Iran
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467
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Abstract
Introduction: Sufoofe Sailan (SS) is a polyherbal powder preparation used in Unani medicine to treat gynecological diseases. It is observed that SS degrade early as it is in the form of powder; however, the stability study of SS was not carried out till date. Aim: To evaluate the accelerated stability of SS. Materials and Methods: Finished formulation of SS was packed in three airtight transparent polyethylene terephthalate containers. One pack was analyzed just after manufacturing and remaining two packs were kept in stability chamber at 40°C ± 2°C/75% ± 5% RH, of which one pack was analyzed after the completion of three and another after 6 months. Organoleptic, physico-chemical, microbiological parameters along with high-performance thin layer chromatography (HPTLC) fingerprinting were carried out. Results: Organoleptic characters showed no significant change in accelerated stability condition. All physico-chemical parameters showed changes <5%, HPTLC fingerprinting showed minimum changes and microbial studies were in confirmation to the World Health Organization guidelines. Conclusion: SS confirmed to the International Conference on Harmonization Guideline for accelerated testing of the pharmaceutical product on said parameters and as per the Grimm's statement the shelf life of SS may last 20 months.
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Affiliation(s)
- Seema Rani
- Department of Ilmul Saidla, National Institute of Unani Medicine, Bengaluru, Karnataka, India
| | - Khaleequr Rahman
- Department of Ilmul Saidla, National Institute of Unani Medicine, Bengaluru, Karnataka, India
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468
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Gómez I, Beriain MJ, Mendizabal JA, Realini C, Purroy A. Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation. Food Sci Nutr 2016; 4:67-79. [PMID: 26788312 PMCID: PMC4708635 DOI: 10.1002/fsn3.251] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 05/04/2015] [Accepted: 05/12/2015] [Indexed: 12/02/2022] Open
Abstract
The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2 ± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P < 0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P < 0.05) until day 3 and decreased the oxidation at day 6 (P < 0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P < 0.001) and did not affect the instrumental color or the sensory parameters.
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Affiliation(s)
- Inmaculada Gómez
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | - María J. Beriain
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | - Jose A. Mendizabal
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | | | - Antonio Purroy
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
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469
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Di Carli M, De Rossi P, Paganin P, Del Fiore A, Lecce F, Capodicasa C, Bianco L, Perrotta G, Mengoni A, Bacci G, Daroda L, Dalmastri C, Donini M, Bevivino A. Bacterial community and proteome analysis of fresh-cut lettuce as affected by packaging. FEMS Microbiol Lett 2016; 363:fnv209. [PMID: 26511951 DOI: 10.1093/femsle/fnv209] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/26/2015] [Indexed: 01/11/2023] Open
Abstract
With the growing demand of fresh-cut vegetables, a variety of packaging films are produced specifically to improve safety and quality of the fresh vegetables over the storage period. The aim of our work was to evaluate the influence of different packaging films on the quality of fresh-cut lettuce analyzing changes in bacterial community composition and modifications at the proteome level, by means of culture-dependent/culture-independent methods and differential gel electrophoresis combined with mass spectrometry analysis. Total viable counts indicated the presence of a highly variable and complex microbial flora, around a mean value of 6.26 log10 CFU g(-1). Analysis of terminal-restriction fragment length polymorphism data indicated that bacterial communities changed with packaging films and time, showing differences in community composition and diversity indices between the commercially available package (F) and the new packages (A and C), in the first days after packaging. Also proteomic analysis revealed significant changes, involving proteins related to energy metabolism, photosynthesis, plant defense and oxidative stress processes, between F and A/C packages. In conclusion, microbiological and proteomic analysis have proved to be powerful tools to provide new insights into both the composition of leaf-associated bacterial communities and protein content of fresh-cut lettuce during the shelf-life storage process.
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Affiliation(s)
- Mariasole Di Carli
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Patrizia De Rossi
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Patrizia Paganin
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Antonella Del Fiore
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Francesca Lecce
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Cristina Capodicasa
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Linda Bianco
- Energy Technologies Department, Bioenergy, Biorefinery and Green Chemistry Division, ENEA Trisaia Research Center, 75026 Rotondella (MT), Italy
| | - Gaetano Perrotta
- Energy Technologies Department, Bioenergy, Biorefinery and Green Chemistry Division, ENEA Trisaia Research Center, 75026 Rotondella (MT), Italy
| | - Alessio Mengoni
- Biology Department, University of Florence, I-50019 Sesto F.no, Florence, Italy
| | - Giovanni Bacci
- Biology Department, University of Florence, I-50019 Sesto F.no, Florence, Italy
| | - Lorenza Daroda
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Claudia Dalmastri
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Marcello Donini
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Annamaria Bevivino
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
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470
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Opara UL, Caleb OJ, Uchechukwu-Agua AD. Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36). J Food Sci 2015; 81:C324-31. [PMID: 26720296 DOI: 10.1111/1750-3841.13199] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Accepted: 11/25/2015] [Indexed: 11/30/2022]
Abstract
The influence of packaging materials (plastic bucket, low density polyethylene [LDPE] bags and paper bags) on quality attributes of the flour of 2 cassava cultivars (TME 419 and UMUCASS 36) stored at 23 ± 2 °C and 60% relative humidity (RH) were investigated for 12 wk. Cassava flour from each package type was evaluated for proximate composition, physicochemical properties and microbial growth at 4-wk intervals. Total color difference (∆E) of both cassava flour cultivars increased with storage duration. Flour packed in plastic bucket had the lowest change in color (3.2 ± 0.42) for cv. "TME 419ˮ and (4.1 ± 0.87) for cv. "UMUCASS 36ˮ at the end of week 12. Total carotenoid decreased across all treatment, and after the 12 wk storage, the highest total carotenoid retention (1.7 ± 0.02 and 2.0 ± 0.05 μg/mL) was observed in flour packed in plastic bucket. However, cassava flour in paper bag had the lowest microbial count of 3.4 ± 0.03 and 3.4 ± 0.08 log cfu/g for total aerobic mesophilic bacteria and fungi, respectively.
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Affiliation(s)
- Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Dept. of Food Science, Faculty of AgriSciences, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa.,Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Dept. of Horticultural Science, Faculty of AgriSciences, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa
| | - Oluwafemi J Caleb
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Dept. of Food Science, Faculty of AgriSciences, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa.,Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Dept. of Horticultural Science, Faculty of AgriSciences, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa.,Dept. of Horticultural Engineering, Leibniz Inst. for Agricultural Engineering (ATB), Max-Eyth-Allee 100, D-14469, Potsdam, Germany
| | - Amarachi D Uchechukwu-Agua
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Dept. of Food Science, Faculty of AgriSciences, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa.,Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Dept. of Horticultural Science, Faculty of AgriSciences, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa
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471
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Abstract
BACKGROUND Silymarin, a flavonolignan from "milk thistle" (Silybum marianum) plant is used almost exclusively for hepatoprotection. Because of its low bioavailability, it was incorporated into a nanoemulsion formulation. The aim of the present study was to check the stability of silymarin nanoemulsion at different temperatures for 3 months. MATERIALS AND METHODS The oil-in-water based nanoemulsion formulation was prepared by titration method. Silymarin nanoemulsion was characterized by droplet size, viscosity, and refractive index. Droplet size, viscosity, and refractive index were determined every month. The shelf-life of silymarin nanoemulsion was determined by accelerated stability testing. RESULTS It was found that there was no significant change in the droplet size, viscosity, and refractive index at refrigerator and room temperature during the period of 3 months. The half-life of the optimized nanoemulsion formulation was found to be 4.74 years at room temperature. CONCLUSION These results indicated that stability of silymarin can be enhanced in nanoemulsion formulation using Tween 80 as a surfactant.
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Affiliation(s)
- Rabea Parveen
- Department of Pharmaceutics, Bioactive Natural Product Laboratory, Faculty of Pharmacy, Jamia Hamdard, New Delhi, India
| | - Sanjula Baboota
- Department of Pharmaceutics, Bioactive Natural Product Laboratory, Faculty of Pharmacy, Jamia Hamdard, New Delhi, India
| | - Javed Ali
- Department of Pharmaceutics, Bioactive Natural Product Laboratory, Faculty of Pharmacy, Jamia Hamdard, New Delhi, India
| | - Alka Ahuja
- Department of Pharmaceutics, Bioactive Natural Product Laboratory, Faculty of Pharmacy, Jamia Hamdard, New Delhi, India
| | - Sayeed Ahmad
- Department of Pharmacognosy and Phytochemistry, Bioactive Natural Product Laboratory, Faculty of Pharmacy, Jamia Hamdard, New Delhi, India
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472
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Caner C, Yuceer M. Maintaining functional properties of shell eggs by ultrasound treatment. J Sci Food Agric 2015; 95:2880-2891. [PMID: 25427526 DOI: 10.1002/jsfa.7029] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 10/31/2014] [Accepted: 11/23/2014] [Indexed: 06/04/2023]
Abstract
BACKROUND Ultrasonic treatment is an emerging technique that could be an alternative to existing thermal processing techniques in foods. Ultrasonic treatments may also be used to extend the shelf life of egg during storage period in ambient temperature. The effectiveness of ultrasound treatment with different power levels (200 W, 300 W, 450 W) and treatment times (2 min and 5 min) was evaluated for enhancing the functional properties of eggs during storage at 24 ° C for 6 weeks. RESULTS Ultrasound treatment power and treatment time had significant effects on Haugh unit, yolk index, albumen pH, dry matter, relative whipping capacity, and albumen viscosity resulting in extended shelf life. Attributes such as yolk index, Haugh unit, pH, whipping capacity, dry matter for 300 W and 450 W treatments were better than control and 200 W treatments. Longer treatment time and power showed a significant influence on functional properties. CONCLUSION Power levels of 300 W and 450 W of ultrasound treatments had improved internal quality of fresh eggs during storage, but negative effect on shell strength. The study showed that ultrasound treatment could be an alternative and effective technique for maintaining the internal qualities of fresh eggs during long-term storage while Fourier transform near infrared spectroscopy could be used as a new tool for the assessment of freshness.
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Affiliation(s)
- Cengiz Caner
- Department of Food Engineering, Canakkale Onsekiz Mart University, 017020, Canakkale, Turkey
| | - Muhammed Yuceer
- Department of Food Engineering, Canakkale Onsekiz Mart University, 017020, Canakkale, Turkey
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473
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Abstract
Background: Savīryatā-avadhi (shelf life) of different Ayurvedic dosage forms is described in Śārṅgadharasaṃhitā. Though the concepts have a strong background, we seek to re-evaluate the age old concepts by following current norms. An attempt has been made in the present study to evaluate shelf-life of Kaṃsaharītakī avaleha and its granules. Materials and Methods: Raw materials were procured from Pharmacy, Gujarat Ayurved University, Jamnagar and utilized after proper authentication in pharmacognosy lab. The avaleha and its granules were prepared in the departmental laboratory following classical guidelines and subjected to accelerated stability studies. Results: Both the products were found to be free from microbial contamination. Heavy metals were within the prescribed limit. Changes in physico-chemical profiles at different intervals are insignificant. On extrapolation of the observations, the shelf life of avaleha was found to be18 months and 27 months to the granules. Conclusion: Stability of granules was found to be comparatively higher than the avaleha. This observation may be exclusive to Kaṃsaharītakī avaleha. Studies on other avalehas and their granules need to be carried out to confirm this preliminary observation.
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Affiliation(s)
- Nidhi Khemuka
- Department of RS and BK, IPGT and RA, Gujarat Ayurved University, Jamnagar, Gujarat, India
| | - R Galib
- Department of RS and BK, IPGT and RA, Gujarat Ayurved University, Jamnagar, Gujarat, India
| | - B J Patgiri
- Department of RS and BK, IPGT and RA, Gujarat Ayurved University, Jamnagar, Gujarat, India
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474
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Andrus AD, Campbell B, Boor KJ, Wiedmann M, Martin NH. Short communication: Postpasteurization hold temperatures of 4 or 6°C, but not raw milk holding of 24 or 72 hours, affect bacterial outgrowth in pasteurized fluid milk. J Dairy Sci 2015; 98:7640-3. [PMID: 26342986 DOI: 10.3168/jds.2015-9531] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2015] [Accepted: 07/18/2015] [Indexed: 11/19/2022]
Abstract
As fluid milk processors continue to reduce microbial spoilage in fluid milk through improved control of postpasteurization contamination and psychrotolerant sporeformer outgrowth, it is necessary to identify strategies to further improve the quality and extend the shelf life of fluid milk products that are high-temperature, short-time pasteurized. Solutions that optimize product quality, and are economically feasible, are of particular interest to the dairy industry. To this end, this study examined the effects of raw milk holding time and temperature of pasteurized milk storage over shelf life on bacterial growth. In 3 independent replicates, raw milk was stored for 24 and 72 h before pasteurization at 76°C for 25s and then incubated at 3 different storage conditions: (1) 4°C for 21d; (2) 4°C for the first 48 h, then 6°C for the duration of the 21-d shelf life; or (3) 6°C for 21d. Total bacteria counts were assessed initially and on d 7, 14, and 21. No substantial difference in bacterial growth over shelf life was observed between samples processed from raw milk held for 24 versus 72 h. A significantly lower bacterial load was seen at d 21 after pasteurization in samples held at 4°C, versus 4°C for the first 48 h followed by 6°C for the duration of the 21-d shelf life and samples held at 6°C for 21d. This work demonstrates the importance of maintaining control of the fluid milk cold chain throughout postpasteurization, transportation, and retail storage on fluid milk microbial quality.
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Affiliation(s)
- Alexis D Andrus
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Brynne Campbell
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Kathryn J Boor
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Martin Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Nicole H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853.
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475
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Pareek S, Valero D, Serrano M. Postharvest biology and technology of pomegranate. J Sci Food Agric 2015; 95:2360-79. [PMID: 25565362 DOI: 10.1002/jsfa.7069] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Accepted: 12/27/2014] [Indexed: 05/20/2023]
Abstract
Pomegranate is a subtropical and tropical fruit of great importance from a health point of view. Despite increasing consumer awareness of the health benefits of pomegranate, consumption of the fruit is still limited owing to poor postharvest handling, storage recommendations, short shelf life and quality deterioration during transportation, storage and marketing. The occurrence of physiological disorders such as husk scald, splitting and chilling injury is another challenge reducing marketability and consumer acceptance. Recently, notable work on postharvest biology and technology has been done. Pomegranate is highly sensitive to low-oxygen (<5 kPa) atmospheres, chilling injury and decay. One of the major problems associated with pomegranate fruit is excessive weight loss, which may result in hardening of the husk and browning of the rind and arils. To reduce chilling injury incidence and to extend storability and marketing of pomegranates, good results were obtained with polyamine, heat, salicylic acid, methyl jasmonate or methyl salicylate treatments prior to cold storage. This article reviews the maturity indices, changes during maturation and ripening, postharvest physiology and technology of pomegranate fruit as well as the various postharvest treatments for maintaining fruit quality.
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Affiliation(s)
- Sunil Pareek
- Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture & Technology, Udaipur, Rajasthan, 313 001, India
| | - Daniel Valero
- Department of Food Technology, University Miguel Hernández, Orihuela, Alicante, Spain
| | - María Serrano
- Department of Applied Biology, University Miguel Hernández, Orihuela, Alicante, Spain
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476
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Dharmasena M, Barron F, Fraser A, Jiang X. Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B. Foods 2015; 4:328-337. [PMID: 28231208 PMCID: PMC5224533 DOI: 10.3390/foods4030328] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 07/07/2015] [Accepted: 08/04/2015] [Indexed: 11/23/2022] Open
Abstract
Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly.
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Affiliation(s)
- Muthu Dharmasena
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
| | - Felix Barron
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
| | - Angela Fraser
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
| | - Xiuping Jiang
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
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477
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Lee CW, Choi HM, Kim SY, Lee JR, Kim HJ, Jo C, Jung S. Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties. Korean J Food Sci Anim Resour 2015; 35:389-97. [PMID: 26761853 PMCID: PMC4662362 DOI: 10.5851/kosfa.2015.35.3.389] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Revised: 04/29/2015] [Accepted: 05/11/2015] [Indexed: 02/01/2023] Open
Abstract
This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509 mg/mL for scavenging of DPPH and ABTS(+) radicals, respectively. Treatment with 0.6% WEP inhibited the growth of Escherichia coli O157:H7 (p<0.05). Based on the result of the antioxidative potential and antimicrobial potential of WEP, beef patties were prepared with three treatment groups: (1) beef patties without added antioxidant (control); (2) beef patties with 0.02% ʟ-ascorbic acid (BAA); and (3) beef patties with 0.6% WEP (BWEP). The pH and cooking loss of BWEP were lower and higher than those in the control, respectively (p<0.05). When cooked beef patties were stored for 21 d at 4℃, the total number of aerobic bacteria in BWEP was lower than those in the control on all days except day 14 (p<0.05). The TBARS values in BWEP were lower than those of controls on days 7, 14, and 21 (p<0.05). Compared to control and BAA, BWEP had lower L* and b* values and higher a* values throughout the storage period (p<0.05). Except on day 0, acceptability was higher in BWEP than in control and BAA (p<0.05). According to results, WEP can be used as a natural ingredient that improves the shelf life and sensorial qualities of meat products.
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Affiliation(s)
| | | | | | | | - Hyun Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Samooel Jung
- Corresponding author: Samooel Jung, Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea. Tel: +82-42-821-5774, Fax: +82-42-825-9754, E-mail:
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478
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Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour. J Sci Food Agric 2015; 95:1670-1677. [PMID: 25131513 DOI: 10.1002/jsfa.6870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Revised: 08/07/2014] [Accepted: 08/07/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl2 addition (0-1 g L(-1) ) on green Spanish-style table olive (cv. Manzanilla) packaging has been studied. RESULTS The presence of ZnCl2 affected the physico-chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl2 concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl2 , the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl2 were not differentiated from the traditional product. CONCLUSION Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish-style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics.
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Affiliation(s)
- Joaquín Bautista-Gallego
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Avda\Padre García Tejero, n° 4, 41012, Seville, Spain
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479
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Ferragut V, Valencia-Flores DC, Pérez-González M, Gallardo J, Hernández-Herrero M. Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage. Foods 2015; 4:159-72. [PMID: 28231196 DOI: 10.3390/foods4020159] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 05/07/2015] [Accepted: 05/09/2015] [Indexed: 11/25/2022] Open
Abstract
The effects of ultra-high-pressure homogenization (UHPH) at 200 MPa, in combination with different inlet temperatures (55 or 75 °C) during storage at 4 °C were studied and compared with pasteurized (90 °C, 90 s) almond beverage. Microbiological analysis of the physical (particle sedimentation and color) and volatile profile of the most relevant compound in almond beverages was performed at days 1, 7, 14, and 21 of cold storage. UHPH treatment 200 at 75 °C led to higher microbiological reduction after treatment and higher stability during cold storage in almond beverages than pasteurization or UHPH 200 at 55 °C. Physical characteristics of UHPH-treated samples exhibited a high stability during storage with a stable color. Volatile compounds extracted by solid-phase microextraction were identified by gas chromatography coupled with mass spectrometry. The effect of UHPH treatment significantly (p < 0.05) affected the volatile profile compared with pasteurized beverages, although UHPH conditions applied produced similar effects in almond beverages. Benzaldehyde was the most abundant compound detected in all treatments. Hexanal was more abundant in UHPH-treated samples, indicating a higher lipid oxidation compared to pasteurized almond beverages.
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480
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Jasour MS, Ehsani A, Mehryar L, Naghibi SS. Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. J Sci Food Agric 2015; 95:1373-8. [PMID: 25060563 DOI: 10.1002/jsfa.6838] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 07/17/2014] [Accepted: 07/18/2014] [Indexed: 05/09/2023]
Abstract
BACKGROUND As a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (4 ± 1 °C), for a period of 16 days. RESULTS The results indicated that samples of the CH+LPOS group had significantly lower numbers of Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria than did the CH and control group during the entire storage period. Total volatile basic nitrogen (TVB-N) levels for the CH+LPOS samples (22.07 mg 100 g(-1)) did not exceed the limit of consumption (30-35 mg N 100 g(-1)), while the CH (31.03 mg 100 g(-1) ) and control groups (37.78 mg 100 g(-1) ) reached this level at days 12 and 16, respectively. Thiobarbituric acid values of the CH and CH+LPOS samples, ranged between 0.49 and 0.51 on day 0 and 4.59-4.66 mg kg(-1) on day 16, were significantly lower (P < 0.05) than the corresponding values of the control samples (0.47 on day 0 to 4.78 mg kg(-1) on day 16 of storage) during the chilled storage period. CONCLUSION The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage.
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481
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Alvarez MV, Ponce AG, Mazzucotelli CA, Moreira MR. The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup. J Sci Food Agric 2015; 95:962-971. [PMID: 24899115 DOI: 10.1002/jsfa.6770] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2014] [Revised: 03/20/2014] [Accepted: 06/01/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage temperature on the microbiological and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) were studied with the objective of preserving its quality and safety. RESULTS Refrigeration temperature was confirmed as the main factor to limit the growth of spoilage and pathogenic microorganisms. Biopreservatives applied on mixed vegetables were effective only when combined with optimal refrigeration temperature (5 °C). Bioactive compounds showed slight effectiveness in controlling the microbiota present in mixed vegetables, although coliforms were greatly reduced by gallic acid and propolis treatments, achieving 0.5-2 log unit reductions during storage. Also, these agents showed antimicrobial activity against endogenous Escherichia coli and inoculated E. coli O157:H7, exerting a bacteriostatic effect and reducing population counts by 0.9-1.2 log CFU g(-1) at 10 days of refrigerated storage. The combination of propolis treatment with refrigerated storage conditions effectively preserved the sensory quality and prolonged the sensory shelf life of fresh-cut mixed vegetables by 3 days. CONCLUSION The use of natural agents such as propolis extract to preserve the quality and safety of mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful to health.
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Affiliation(s)
- María V Alvarez
- Grupo de Investigación en Ingeniería en Alimentos, Universidad Nacional de Mar del Plata, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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482
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Koutsimanis G, Harte J, Almenar E. Freshness maintenance of cherries ready for consumption using convenient, microperforated, bio-based packaging. J Sci Food Agric 2015; 95:972-82. [PMID: 24899244 DOI: 10.1002/jsfa.6771] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 06/01/2014] [Accepted: 06/02/2014] [Indexed: 05/26/2023]
Abstract
BACKGROUND Current consumer demand for high-quality ready-to-eat fresh fruit in convenient bio-based packaging was met utilizing sanitized stem-free sweet cherries and a polylactic acid (PLA) cup with a PLA peelable microperforated lid. The newly developed packaging system was compared with the petroleum-based macroperforated bag currently used for retail. RESULTS After 27 days of storage at 1 °C, the PLA package maintained the cherry firmness, compared with a 50% reduction of the controls. No fungal decay was detected in the cherries stored in PLA, while the controls were non-marketable after 21 days. The PLA package allowed minimal weight loss (0.8%), compared with a weight loss of approximately 16% in the controls. Differences in the cherry aroma, color, acidity, soluble solids content, pH and quality index were also caused by the packaging type. A consumer sensory evaluation showed that cherries stored in PLA packages were more acceptable than those of the controls for appearance, texture, flavor and overall acceptability. CONCLUSION The new package matched both the consumer demand for high-quality fresh fruit ready for consumption in convenient bio-based packaging and the extended fruit marketability and consumer satisfaction desired by industry.
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Affiliation(s)
- Georgios Koutsimanis
- School of Packaging, Michigan State University, East Lansing, MI 48824-1223, USA
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483
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Mastromatteo M, Lucera A, Esposto D, Conte A, Faccia M, Zambrini AV, Del Nobile MA. Packaging optimisation to prolong the shelf life of fiordilatte cheese. J DAIRY RES 2015; 82:143-51. [PMID: 25627562 DOI: 10.1017/S0022029914000740] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.
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484
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Aprea E, Romano A, Betta E, Biasioli F, Cappellin L, Fanti M, Gasperi F. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis. J Mass Spectrom 2015; 50:56-64. [PMID: 25601675 DOI: 10.1002/jms.3469] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 08/10/2014] [Accepted: 08/15/2014] [Indexed: 06/04/2023]
Abstract
Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volatile compounds during commercial shelf life of dried porcini. Solid phase microextraction (SPME) coupled to gas chromatography - mass spectrometry (GC-MS) allowed the identification of 66 volatile compounds, 36 of which reported for the first time, monitored during the commercial shelf life of dried porcini. Proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS) , a direct injection mass spectrometric technique, was shown to be a fast and sensitive instrument for the general monitoring of volatile compound evolution during storage of dried porcini. Furthermore, PTR-ToF-MS grants access to compounds whose determination would otherwise require lengthy pre-concentration and/or derivatization steps such as ammonia and small volatile amines. The two techniques, both used for the first time to study dried porcini, provided detailed description of time evolution of volatile compounds during shelf life. Alcohols, aldehydes, ketones and monoterpenes diminish during the storage while carboxylic acids, pyrazines, lactones and amines increase. The storage temperature modifies the rate of the observed changes influencing the final quality of the dried porcini. We showed the advantages of both techniques, suggesting a strategy to be adopted to follow time evolution of volatile compounds in food products during shelf life, based on the identification of compounds by GC-MS and the rapid time monitoring by PTR-ToF-MS measurements in order to maximize the advantages of both techniques.
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Affiliation(s)
- Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010, S. Michele a/A, Italy
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485
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Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread. J Sci Food Agric 2015; 95:59-65. [PMID: 25060963 DOI: 10.1002/jsfa.6843] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Revised: 07/20/2014] [Accepted: 07/21/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread is evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity). RESULTS Bread prepared with a 20:80 ratio of chestnut:soft wheat flours maintained its moisture content in both crust and crumb. Crumb hardness, after baking, was found to be significantly higher than that of the soft wheat bread; it did not change during storage, whereas it significantly increased in the control bread until the end of the shelf life. The supplemented bread presented a heterogeneous crumb structure, with a significant decrease in the largest pores during shelf life, relative to the shrinkage of crumb grain. The control exhibited a significant redistribution of crumb holes, with a decrease in the smallest grain classes and an increase in the intermediate ones, most likely caused by cell wall thickening. The colour of the crumb remained unaltered in both breads. The crust of the control presented a significant decrease of a* (redness) and that of the supplemented bread exhibited a decrease of b* (yellowness). The antioxidant capacity was detected after day 1 of storage in the chestnut flour bread only. CONCLUSION Chestnut flour supplementation could represent a feasible way of producing bread with improved characteristics, not only just after baking but also during shelf life.
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Affiliation(s)
- Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, 43124, Parma, Italy
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486
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Rossaint S, Klausmann S, Kreyenschmidt J. Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets. Poult Sci 2014; 94:96-103. [PMID: 25543050 DOI: 10.3382/ps/peu001] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A comparison was made of the effect of atmospheres containing high oxygen (70% O2 and 30% CO2) or high nitrogen (70% N2 and 30% CO2) on the spoilage process during storage (at 4°C) of poultry fillets. Four samples of each gas atmosphere were analyzed at 7 sample points during storage. For this analysis, the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, and Lactobacilli spp.) and total viable count (TVC) were analyzed and modeled by using the Gompertz function. Sensory analyses of the poultry samples were carried out by trained sensory panelists to analyze color, odor, texture, drip loss, and general appearance. The composition of the spoilage flora differed between the oxygen-free atmosphere and the high-oxygen atmosphere. Anaerobic conditions favored the growth of Lactobacilli spp., whereas aerobic gas composition favored the growth of B. thermosphacta. However, no significant difference (P<0.05) in TVC and sensory parameters were observed for poultry samples stored under a high-oxygen atmosphere in comparison to a high-nitrogen atmosphere. These results indicate that high-oxygen packaging has no additional beneficial effect on the quality maintenance and shelf life of fresh poultry fillets.
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Affiliation(s)
- Sonja Rossaint
- University of Bonn, Faculty of Agriculture, Institute of Animal Science, Cold-Chain Management Group, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Sonja Klausmann
- University of Bonn, Faculty of Agriculture, Institute of Animal Science, Cold-Chain Management Group, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Judith Kreyenschmidt
- University of Bonn, Faculty of Agriculture, Institute of Animal Science, Cold-Chain Management Group, Katzenburgweg 7-9, 53115 Bonn, Germany
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487
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Widsten P, Cruz CD, Fletcher GC, Pajak MA, McGhie TK. Tannins and extracts of fruit byproducts: antibacterial activity against foodborne bacteria and antioxidant capacity. J Agric Food Chem 2014; 62:11146-56. [PMID: 25339414 DOI: 10.1021/jf503819t] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The shelf life of fresh fish and meat transported over long distances could be extended by using plant-based extracts to control spoilage bacteria. The goals of the present study were to identify plant-based extracts that effectively suppress the main spoilage bacteria of chilled fish and lamb and to assess their antioxidant capacity. The phenolic compounds in wood-based tannins and extracts isolated from byproducts of the fruit processing industry were identified and/or quantified. The total phenol content, but not the flavonoid to total phenol ratio, was strongly associated with higher antibacterial activity against several fish and lamb spoilage bacteria in zone of inhibition and minimum inhibitory concentration assays as well as greater antioxidant capacity in the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical assay. The most promising compounds in both cases, and thus good candidates for antibacterial packaging or antioxidant dietary supplements, were mango seed extract and tannic acid containing mostly polygalloyl glucose type phenols.
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488
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Costa C, Conte A, Del Nobile MA. Effective preservation techniques to prolong the shelf life of ready-to-eat oysters. J Sci Food Agric 2014; 94:2661-2667. [PMID: 24604430 DOI: 10.1002/jsfa.6605] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 01/31/2014] [Accepted: 02/03/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Oysters have a high commercial value but owing to their short shelf life are generally commercialized as raw material within very restricted market borders. A step-by-step optimization approach was used in this work to design ready-to-eat oyster packaging. In particular, six different steps were carried out in order to extend their shelf life. RESULTS The concentration of sodium alginate to realize a coating that was effective in terms of easy peeling and ability in preventing product dehydration was optimized. Coated oysters were packaged under different modified atmosphere (MAP) conditions to find the best MAP. Subsequently, to further promote product preservation, sodium acetate was selected as an effective antimicrobial agent to be applied by dipping treatment prior to coating. All preservation strategies singly tested were finally combined to assess the shelf life prolongation of ready-to-eat oysters. CONCLUSION Dipping in sodium acetate (10 g L⁻¹), coating with sodium alginate (40 g L⁻¹) and packaging under MAP (0:75 O₂:CO₂) represent the best conditions to guarantee a significant shelf life extension to about 160 h compared with 57 h for unpackaged oysters.
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Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
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489
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Baptista RF, Lemos M, Teixeira CE, Vital HC, Carneiro CS, Mársico ET, Conte Júnior CA, Mano SB. Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation. Poult Sci 2014; 93:1571-7. [PMID: 24879707 DOI: 10.3382/ps.2013-03713] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature.
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Affiliation(s)
- R F Baptista
- Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340
| | - M Lemos
- Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340
| | - C E Teixeira
- Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340
| | - H C Vital
- Section Defense Nuclear Technology, Center of the Army (CTEx), Rio de Janeiro, Brazil
| | - C S Carneiro
- Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - E T Mársico
- Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340
| | - C A Conte Júnior
- Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340
| | - S B Mano
- Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340
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490
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Fadda C, Sanguinetti AM, Del Caro A, Collar C, Piga A. Bread Staling: Updating the View. Compr Rev Food Sci Food Saf 2014; 13:473-492. [PMID: 33412702 DOI: 10.1111/1541-4337.12064] [Citation(s) in RCA: 137] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Accepted: 02/15/2014] [Indexed: 12/01/2022]
Abstract
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.
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Affiliation(s)
- C Fadda
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A M Sanguinetti
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A Del Caro
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - C Collar
- Cereal Group, Food Science Dept, Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - A Piga
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
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491
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Abstract
The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.
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Affiliation(s)
- Miriam Mack
- Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
- e-mail:
| | - Patrick Dittmer
- BIBA, University of Bremen, Hochschulring 20, 28359 Bremen, Germany
| | - Marius Veigt
- BIBA, University of Bremen, Hochschulring 20, 28359 Bremen, Germany
| | - Mehmet Kus
- OTARIS Interactive Services GmbH, Fahrenheitstrasse 7, 28359 Bremen, Germany
| | - Ulfert Nehmiz
- OTARIS Interactive Services GmbH, Fahrenheitstrasse 7, 28359 Bremen, Germany
| | - Judith Kreyenschmidt
- Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
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492
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Adeola AA, Aworh OC. Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.). Food Sci Nutr 2014; 2:17-27. [PMID: 24804061 PMCID: PMC3951547 DOI: 10.1002/fsn3.78] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 10/04/2013] [Accepted: 10/09/2013] [Indexed: 11/06/2022] Open
Abstract
The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were stored for 4 months at room (29 ± 2°C) and refrigerated (4-10°C) temperatures. Samples were analyzed, at regular intervals, for chemical, sensory, and microbiological qualities. Appearance of coliforms or overall acceptability score of 5.9 was used as deterioration index. The control beverages deteriorated by 2nd and 10th days at room and refrigerated temperatures, respectively. Improved tamarind beverage produced without the inclusion of sodium benzoate was stable for 3 and 5 weeks at room and refrigerated temperatures, respectively. Sodium benzoate extended the shelf life of the improved tamarind beverage to 6 and 13 weeks, respectively, at room and refrigerated temperatures.
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Affiliation(s)
- Abiodun A Adeola
- Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture Abeokuta, Nigeria
| | - Ogugua C Aworh
- Department of Food Technology, University of Ibadan Ibadan, Nigeria
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493
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Alahakoon AU, Jayasena DD, Jung S, Kim HJ, Kim SH, Jo C. Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat. Korean J Food Sci Anim Resour 2014; 34:221-9. [PMID: 26760942 PMCID: PMC4597849 DOI: 10.5851/kosfa.2014.34.2.221] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2013] [Revised: 03/14/2014] [Accepted: 03/25/2014] [Indexed: 12/04/2022] Open
Abstract
Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at 4°C under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.
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Affiliation(s)
- Amali U Alahakoon
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
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494
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Ellä V, Annala T, Länsman S, Nurminen M, Kellomäki M. Knitted polylactide 96/4 L/D structures and scaffolds for tissue engineering: shelf life, in vitro and in vivo studies. Biomatter 2014; 1:102-13. [PMID: 23507732 PMCID: PMC3548249 DOI: 10.4161/biom.1.1.17447] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
This study covers the whole production cycle, from biodegradable polymer processing to an in vivo tissue engineered construct. Six different biodegradable polylactide 96/4 L/D single jersey knits were manufactured using either four or eight multifilament fiber batches. The properties of those were studied in vitro for 42 weeks and in 0- to 3-year shelf life studies. Three types (Ø 12, 15 and 19 mm) of cylindrical scaffolds were manufactured from the knit, and the properties of those were studied in vitro for 48 weeks. For the Ø 15 mm scaffold type, mechanical properties were also studied in a one-year in vivo experiment. The scaffolds were implanted in the rat subcutis. All the scaffolds were γ-irradiated prior to the studies. In vitro, all the knits lost 99% of their mechanical strength in 30 weeks. In the three-year follow up of shelf life properties, there was no decrease in the mechanical properties due to the storage time and only a 12% decrease in molecular weight. The in vitro and in vivo scaffolds lost their mechanical properties after 1 week. In the case of the in vivo samples, the mechanical properties were restored again, stepwise, by the presence of growing/maturing tissue between weeks 3 and 12. Faster degradation was observed with in vitro scaffolds compared to in vivo scaffolds during the one-year follow up.
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Affiliation(s)
- Ville Ellä
- Department of Biomedical Engineering, Tampere University of Technology, Tampere, Finland.
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495
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Abstract
The UK anthrax vaccine is an alum precipitate of a sterile filtrate of Bacillus anthracis Sterne culture (AVP). An increase in shelf life of AVP from 3 to 5 years prompted us to investigate the in vivo potency and the antigen content of 12 batches with a shelf life of 6.4 to 9.9 years and one bulk with a shelf life of 23.8 years. All batches, except for a 9.4-year-old batch, passed the potency test. Mass spectrometry (MS) and in-gel difference 2-dimensional gel electrophoresis (DIGE) were used to examine antigens of the pellet and supernatant of AVP. The pellet contained proteins with a MW in excess of 15 kDa. DIGE of desorbed proteins from the pellet revealed that with aging, 19 spots showed a significant change in size or intensity, a sign of protein degradation. MS identified 21 proteins including protective antigen (PA), enolase, lethal factor (LF), nucleoside diphosphate kinase, edema factor, and S-layer proteins. Fifteen proteins were detected for the first time including metabolic enzymes, iron binding proteins, and manganese dependent superoxide dismutase (MnSOD). The supernatant contained131 peptide sequences. Peptides representing septum formation inhibitor protein and repeat domain protein were most abundant. Five proteins were shared with the pellet: 2,3,4,5-tetrahydropyridine-6-dicarboxylate N-succinyltransferase, enolase, LF, MnSOD, and PA. The number of peptide sequences increased with age. Peptides from PA and LF appeared once batches exceeded their shelf life by 2 and 4 years, respectively. In conclusion, changes in antigen content resulting from decay or desorption only had a limited effect on in vivo potency of AVP. The presence of PA and LF peptides in the supernatant can inform on the age and stability of AVP.
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Affiliation(s)
- Gail Whiting
- Division of Bacteriology; National Institute for Biological Standards and Control; Hertfordshire, UK
| | - Jun X Wheeler
- Laboratory of Molecular Structure; National Institute for Biological Standards and Control; Hertfordshire, UK
| | - Sjoerd Rijpkema
- Division of Bacteriology; National Institute for Biological Standards and Control; Hertfordshire, UK
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496
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Kulawik P, Özoğul F, Glew RH. Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice. J Food Sci 2014; 78:S1063-8. [PMID: 23865452 DOI: 10.1111/1750-3841.12149] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Accepted: 03/24/2013] [Indexed: 11/28/2022]
Abstract
This work determines quality properties and fatty acids content of Nile tilapia (Oreochromis niloticus) stored in ice for 21 d. The quality properties consist of thiobarbituic acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and microbiological analysis (total viable count (TVC), total coliform, Salmonella and Staphylococcus aureus) and determination of biogenic amines content (histamine, cadaverine, putrescine, spermine, spermidine, 2-phenylethylamine, agmatine, tyramine, and ammonia). Moreover, the fat, moisture, and ash composition as well as fatty acids profile have also been analyzed. The TBA, TVB-N, and biogenic amines analysis showed rather low levels of spoilage even after 21 d of storage. The microbiological analysis, however, showed that tilapia was unsuitable for consumption after just 10 d. The fat, ash, moisture, and fatty acids profile analysis showed that tilapia is not a good source of n-3 fatty acids. The research indicated that the microbiological analysis was the best method to establish spoilage of tilapia stored in ice, of all analytical methods performed in this study.
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Affiliation(s)
- Piotr Kulawik
- Dept. of Animal Product Technology, Faculty of Food Technology, Univ. of Agriculture, Krakow, Poland.
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497
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Shi Y, Wang BL, Shui DJ, Cao LL, Wang C, Yang T, Wang XY, Ye HX. Effect of 1-methylcyclopropene on shelf life, visual quality and nutritional quality of netted melon. FOOD SCI TECHNOL INT 2014; 21:175-87. [PMID: 24495994 DOI: 10.1177/1082013214520786] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The effects of 1-methylcyclopropene (1-MCP) on shelf life, fruit visual quality and nutritional quality were investigated. Netted melons were treated with air (control) and 0.6 µl l(-1) 1-MCP at 25 ℃ for 24 h, and then stored at 25 ℃ or 10 ℃ for 10 days. 1-MCP significantly extended the shelf life, inhibited weight loss and delayed firmness decline of melon fruits. Ethylene production was also inhibited and respiration rate was declined. 1-MCP retarded 1-aminocyclopropane-1-carboxylic acid (ACC) increases and inhibited ACC synthase and ACC oxidase activity. Moreover, 1-MCP treatment reduced the decrease in total soluble solids and titratable acidity, as well as the decrease of the content of sugars (sucrose, fructose and glucose). These results indicated that 1-MCP treatment is a good method to extend melon shelf life and maintain fruit quality, and the combination of 1-MCP and low temperature storage resulted in more acceptable fruit quality.
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Affiliation(s)
- Y Shi
- Department of Horticulture, Zhejiang University, Hangzhou, Zhejiang, China
| | - B L Wang
- Department of Horticulture, Zhejiang University, Hangzhou, Zhejiang, China
| | - D J Shui
- School of Vegetable Research, Wenzhou Academy of Agricultural Science, Wenzhou, Zhejiang, China
| | - L L Cao
- Department of Horticulture, Zhejiang University, Hangzhou, Zhejiang, China
| | - C Wang
- Department of Horticulture, Zhejiang University, Hangzhou, Zhejiang, China
| | - T Yang
- Department of Horticulture, Zhejiang University, Hangzhou, Zhejiang, China
| | - X Y Wang
- School of Vegetable Research, Wenzhou Academy of Agricultural Science, Wenzhou, Zhejiang, China
| | - H X Ye
- Department of Horticulture, Zhejiang University, Hangzhou, Zhejiang, China
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498
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Park JM, Shin JH, Bak DJ, Kim NK, Lim KS, Yang CY, Kim JM. Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions. Korean J Food Sci Anim Resour 2014; 34:245-51. [PMID: 26760945 PMCID: PMC4597838 DOI: 10.5851/kosfa.2014.34.2.245] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Revised: 04/01/2014] [Accepted: 04/03/2014] [Indexed: 11/19/2022] Open
Abstract
The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the “Process Criteria and Ingredient Standard of Livestock Products” by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at 10℃, 15℃, 25℃ and 35℃ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.
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Affiliation(s)
- Jung-Min Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Jin-Ho Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Da-Jeong Bak
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Na-Kyeong Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Kwang-Sei Lim
- R&D Center, Maeil Dairies Co. Ltd., Pyeongtaek 451-861, Korea
| | - Cheul-Young Yang
- Department of Food Technology and Services, Eulji University, Seongnam 461-713, Korea
| | - Jin-Man Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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499
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Klatt BK, Holzschuh A, Westphal C, Clough Y, Smit I, Pawelzik E, Tscharntke T. Bee pollination improves crop quality, shelf life and commercial value. Proc Biol Sci 2013; 281:20132440. [PMID: 24307669 PMCID: PMC3866401 DOI: 10.1098/rspb.2013.2440] [Citation(s) in RCA: 240] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Pollination improves the yield of most crop species and contributes to one-third of global crop production, but comprehensive benefits including crop quality are still unknown. Hence, pollination is underestimated by international policies, which is particularly alarming in times of agricultural intensification and diminishing pollination services. In this study, exclusion experiments with strawberries showed bee pollination to improve fruit quality, quantity and market value compared with wind and self-pollination. Bee-pollinated fruits were heavier, had less malformations and reached higher commercial grades. They had increased redness and reduced sugar–acid–ratios and were firmer, thus improving the commercially important shelf life. Longer shelf life reduced fruit loss by at least 11%. This is accounting for 0.32 billion US$ of the 1.44 billion US$ provided by bee pollination to the total value of 2.90 billion US$ made with strawberry selling in the European Union 2009. The fruit quality and yield effects are driven by the pollination-mediated production of hormonal growth regulators, which occur in several pollination-dependent crops. Thus, our comprehensive findings should be transferable to a wide range of crops and demonstrate bee pollination to be a hitherto underestimated but vital and economically important determinant of fruit quality.
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Affiliation(s)
- Björn K Klatt
- Agroecology, Department of Crop Sciences, University of Göttingen, , Grisebachstrasse 6, 37077 Göttingen, Germany, Centre for Environmental and Climate Research, University of Lund, , Sölvegatan 37, 22362 Lund, Sweden, Department of Animal Ecology and Tropical Biology (Zoology III), Biocenter, Am Hubland, University of Würzburg, , 97074 Würzburg, Germany, Quality of Plant Products, Department of Crop Sciences, Carl-Sprengel-Weg 1, 37075 Göttingen, Germany
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500
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Bassolino L, Zhang Y, Schoonbeek HJ, Kiferle C, Perata P, Martin C. Accumulation of anthocyanins in tomato skin extends shelf life. New Phytol 2013; 200:650-655. [PMID: 24102530 DOI: 10.1111/nph.12524] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Accepted: 08/21/2013] [Indexed: 05/21/2023]
Abstract
Shelf life is one of the most important traits for the tomato (Solanum lycopersicum) industry. Two key factors, post-harvest over-ripening and susceptibility to post-harvest pathogen infection, determine tomato shelf life. Anthocyanins accumulate in the skin of Aft/Aft atv/atv tomatoes, the result of introgressing alleles affecting anthocyanin biosynthesis in fruit from two wild relatives of tomato, which results in extended fruit shelf life. Compared with ordinary, anthocyanin-less tomatoes, the fruits of Aft/Aft atv/atv keep longer during storage and are less susceptible to Botrytis cinerea, a major tomato pathogen, post-harvest. Using genetically modified tomatoes over-producing anthocyanins, we confirmed that skin-specific accumulation of anthocyanins in tomato is sufficient to reduce the susceptibility of fruit to Botrytis cinerea. Our data indicate that accumulation of anthocyanins in tomato fruit, achieved either by traditional breeding or genetic engineering can be an effective way to extend tomato shelf life.
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Affiliation(s)
- Laura Bassolino
- Plant Lab, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127, Pisa, Italy
| | - Yang Zhang
- John Innes Centre, Norwich Research Park, NR4 7UH, Norwich, UK
| | | | - Claudia Kiferle
- Plant Lab, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127, Pisa, Italy
| | - Pierdomenico Perata
- Plant Lab, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127, Pisa, Italy
| | - Cathie Martin
- John Innes Centre, Norwich Research Park, NR4 7UH, Norwich, UK
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