1
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Obadi M, Li Y, Xu B. Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies. J Food Sci 2023; 88:3626-3648. [PMID: 37548645 DOI: 10.1111/1750-3841.16719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/20/2023] [Accepted: 07/11/2023] [Indexed: 08/08/2023]
Abstract
Fresh wet noodles (FWNs) are popular among people and have attracted increasing attention because of their characteristics of freshness, chewiness, good taste, and better maintenance of noodle flavor. However, due to the high moisture content and abundance of nutrients in FWN, they are prone to spoilage, which shortens their shelf life and reduces their quality, greatly restricting their large-scale production. Therefore, seeking effective preservation methods to prolong the shelf life is a major breakthrough for the industrialization of FWN. The present review provides a comprehensive overview of the main factors that contribute to the spoilage and degradation of FWN. These factors encompass microorganisms, moisture content, nutritional composition, enzymes, and storage temperature. Moreover, the recent developments in novel shelf-life extension technology applied to FWN, such as chemical preservatives, natural preservatives, physical treatment technologies, and composite preservation technology, are presented and discussed. From the literature reviewed, the application of technologies, such as adding preservatives, modified atmosphere packaging, microwave, cold plasma, ozone, and other technologies, has a certain effect on improving the shelf life of FWN, but the single preservation technology still has some deficiencies. In order to further improve the preservation efficiency, using two or more preservation methods is an important direction for future research on the preservation technology of FWN.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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2
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Recycling of fig peels to enhance the quality of handmade pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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3
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Marzano M, Calasso M, Caponio GR, Celano G, Fosso B, De Palma D, Vacca M, Notario E, Pesole G, De Leo F, De Angelis M. Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures. Front Microbiol 2022; 13:1003437. [PMID: 36406432 PMCID: PMC9666361 DOI: 10.3389/fmicb.2022.1003437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 10/05/2022] [Indexed: 01/25/2023] Open
Abstract
Microbial stability of fresh pasta depends on heat treatment, storage temperature, proper preservatives, and atmosphere packaging. This study aimed at improving the microbial quality, safety, and shelf life of fresh pasta using modified atmosphere composition and packaging with or without the addition of bioprotective cultures (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp., and Bacillus coagulans) into semolina. Three fresh pasta variants were made using (i) the traditional protocol (control), MAP (20:80 CO2:N2), and barrier packaging, (ii) the experimental MAP (40:60 CO2:N2) and barrier packaging, and (iii) the experimental MAP, barrier packaging, and bioprotective cultures. Their effects on physicochemical properties (i.e., content on macro elements, water activity, headspace O2, CO2 concentrations, and mycotoxins), microbiological patterns, protein, and volatile organic compounds (VOC) were investigated at the beginning and the end of the actual or extended shelf-life through traditional and multi-omics approaches. We showed that the gas composition and properties of the packaging material tested in the experimental MAP system, with or without bioprotective cultures, positively affect features of fresh pasta avoiding changes in their main chemical properties, allowing for a storage longer than 120 days under refrigerated conditions. These results support that, although bioprotective cultures were not all able to grow in tested conditions, they can control the spoilage and the associated food-borne microbiota in fresh pasta during storage by their antimicrobials and/or fermentation products synergically. The VOC profiling, based on gas-chromatography mass-spectrometry (GC-MS), highlighted significant differences affected by the different manufacturing and packaging of samples. Therefore, the use of the proposed MAP system and the addition of bioprotective cultures can be considered an industrial helpful strategy to reduce the quality loss during refrigerated storage and to increase the shelf life of fresh pasta for additional 30 days by allowing the economic and environmental benefits spurring innovation in existing production models.
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Affiliation(s)
- Marinella Marzano
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy
| | - Maria Calasso
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Giusy Rita Caponio
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Giuseppe Celano
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Bruno Fosso
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | | | - Mirco Vacca
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy,Mirco Vacca,
| | - Elisabetta Notario
- Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Graziano Pesole
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Francesca De Leo
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,*Correspondence: Francesca De Leo,
| | - Maria De Angelis
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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4
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Mold-free shelf-life extension of fresh rice noodles by synergistic effects of chitosan and common food preservatives. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108597] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Milde LB, Rivero DA, Chigal PS, Zubreski E, Chade M, Brumovsky LA. Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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Haghighi H, Licciardello F, Fava P, Siesler HW, Pulvirenti A. Recent advances on chitosan-based films for sustainable food packaging applications. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100551] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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7
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Zhang Y, Yin L, Rasheed HA, Xia X, Tekliye M, Li Z, Li J, Dong M. Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109802] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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8
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Schettino R, Pontonio E, Gobbetti M, Rizzello CG. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Microorganisms 2020; 8:E1322. [PMID: 32872647 PMCID: PMC7564801 DOI: 10.3390/microorganisms8091322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 12/22/2022] Open
Abstract
Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.
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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
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9
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Kõrge K, Bajić M, Likozar B, Novak U. Active chitosan–chestnut extract films used for packaging and storage of fresh pasta. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14569] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Kristi Kõrge
- Department of Catalysis and Chemical Reaction Engineering National Institute of Chemistry Hajdrihova 19 1000 Ljubljana Slovenia
- Department of Chemistry and Biotechnology Tallinn University of Technology Akadeemia tee 15 12618 Tallinn Estonia
| | - Marijan Bajić
- Department of Catalysis and Chemical Reaction Engineering National Institute of Chemistry Hajdrihova 19 1000 Ljubljana Slovenia
| | - Blaž Likozar
- Department of Catalysis and Chemical Reaction Engineering National Institute of Chemistry Hajdrihova 19 1000 Ljubljana Slovenia
| | - Uroš Novak
- Department of Catalysis and Chemical Reaction Engineering National Institute of Chemistry Hajdrihova 19 1000 Ljubljana Slovenia
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10
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Ma M, Sun QJ, Li M, Zhu KX. Deterioration mechanisms of high-moisture wheat-based food - A review from physicochemical, structural, and molecular perspectives. Food Chem 2020; 318:126495. [PMID: 32146308 DOI: 10.1016/j.foodchem.2020.126495] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/18/2020] [Accepted: 02/24/2020] [Indexed: 01/13/2023]
Abstract
Wheat-based products are staple foods for over a third of the world's population. However, most wheat-based staple foods are provided with a high water content to maintain naturally chewable mouthfeel, which leads to a short shelf life and limits their distribution and marketing. Understanding the fundamental mechanisms and dynamics that drive the quality deterioration is therefore essential for obtaining alternative technologies for optimal quality and extended shelf life. Here, we provide the basis for the physicochemical, structural, and molecular changes occurring in various wheat products during storage, intending to elucidate the underlying deterioration causes. Generally, more desirable qualities are obtained for fresh wheat products, both in appearance and mouthfeel. During storage, changes in the physicochemical properties, structure, main constituents, and water status contribute to the quality deterioration. Based on these changes, deterioration mechanisms are summarized to provide both theoretical and practical references for the quality regulation of high-moisture wheat-based food.
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Affiliation(s)
- Meng Ma
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Qing-Jie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
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11
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Zhang Y, Liu C, Hong J, Li L, Zheng X, Bian K, Guan E. Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14531] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yanyan Zhang
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Chong Liu
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Jing Hong
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Limin Li
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Xueling Zheng
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Ke Bian
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
| | - Erqi Guan
- College of Grain and Food Henan University of Technology Zhengzhou 450001 China
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12
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Tuersuntuoheti T, Wang Z, Zheng Y, Wang S, Wang Z, Wu Y, Liang S, Li X, Zhang M. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr 2019; 7:2958-2967. [PMID: 31572589 PMCID: PMC6766552 DOI: 10.1002/fsn3.1151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 11/11/2022] Open
Abstract
In this work, the effect of microwave (MW), ε-poly-L-lysine (ε-PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε-PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε-PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.
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Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shuai Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
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13
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Ma M, Han CW, Li M, Song XQ, Sun QJ, Zhu KX. Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles. Food Chem 2019; 287:11-19. [DOI: 10.1016/j.foodchem.2019.02.084] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 02/15/2019] [Accepted: 02/17/2019] [Indexed: 11/13/2022]
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14
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Tsiraki MI, El-Obeid T, Yehia HM, Karam L, Savvaidis IN. Effects of Chitosan and Natamycin on Vacuum-Packaged Phyllo: A Pastry Product. J Food Prot 2018; 81:1982-1987. [PMID: 30457390 DOI: 10.4315/0362-028x.jfp-18-236] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory changes. Five lots were prepared with or without vacuum packaging, chitosan, and natamycin: A, air packaged (control); V, vacuum packaged; VC, vacuum packaged with chitosan; VN, vacuum packaged with natamycin; and VCN, vacuum packaged with both chitosan and natamycin. Based on the sensory acceptability data, a shelf life of 6 (A), 12 (V), 14 (VN), 16 (VC), and 17 (VCN) days was obtained at 4°C. VCN treatment resulted in a shelf life extension of 11 days compared with the shelf life of the control. Microbiological data revealed that the combination of chitosan and natamycin resulted in significant reductions of microbial species (mesophilic total viable counts, yeasts and molds, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and enterococci) of 1 to 3 log CFU/g on the final day (day 18) of storage. Results suggest that the combination of chitosan and natamycin, which is an effective antifungal agent, can delay the spoilage of phyllo pastry while maintaining acceptable sensorial characteristics and the original freshness and appearance of the product.
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Affiliation(s)
- Maria I Tsiraki
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Tahra El-Obeid
- 2 Department of Human Nutrition, College of Health Sciences, Qatar University, P.O. Box 2713, Doha, Qatar (ORCID: http://orcid.org/0000-0002-0208-6819 [I.N.S.])
| | - Hany M Yehia
- 3 Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Helwan, Egypt.,4 Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Layal Karam
- 5 Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, P.O. Box 72, Zouk Mikael, Lebanon
| | - Ioannis N Savvaidis
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
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15
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Henao-Díaz YA, Giménez-Lirola L, Poonsuk K, Cheng TY, Wang C, Ji J, Baum DH, Main RG, Zimmerman JJ. Effect of chemical clarification of oral fluids on the detection of porcine reproductive and respiratory syndrome virus IgG. J Vet Diagn Invest 2018; 30:671-677. [PMID: 30027835 DOI: 10.1177/1040638718789220] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Routine collection and testing of oral fluid (OF) samples facilitates porcine reproductive and respiratory syndrome virus (PRRSV) surveillance in commercial swine herds in a cost-effective, welfare-friendly fashion. However, OFs often contain environmental contaminants that may affect liquid handling and test performance. Traditional processing methods (e.g., filtration or centrifugation) are not compatible with high-throughput testing because of the burden of additional processing costs and time. OF "clarification" using chemical flocculants is an alternative approach not widely explored. Therefore, we evaluated the effect of chitosan-based clarification treatment on a commercial PRRSV OF ELISA. Serum and individual OFs were collected from vaccinated pigs ( n = 17) at -7 to 42 d post-vaccination and subdivided into 4 aliquots. Each aliquot was clarified (treatment A, B, C), with the 4th aliquot serving as untreated control. All samples were tested by PRRSV OF ELISA immediately after treatment and then were held at 4°C to be re-tested at 2, 4, 6, and 14 d post-treatment. Quantitative and qualitative treatment effects were evaluated. A Kruskal-Wallis test found no significant difference in ELISA S/P responses among treatments by days post-treatment. No difference was detected in the proportion of positive PRRSV antibody samples among treatments (Cochran Q, p > 0.05). Treatment of swine OFs using chitosan-based formulations did not affect the performance of a commercial PRRSV OF ELISA. Chitosan (or other flocculants) could improve OF characteristics and could be adapted for use in the field or in high-throughput laboratories.
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Affiliation(s)
- Yuly A Henao-Díaz
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
| | - Luis Giménez-Lirola
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
| | - Korakrit Poonsuk
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
| | - Ting-Yu Cheng
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
| | - Chong Wang
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
| | - Ju Ji
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
| | - David H Baum
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
| | - Rodger G Main
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
| | - Jeffrey J Zimmerman
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine (Henao-Díaz, Giménez-Lirola, Poonsuk, Cheng, Wang, Baum, Main, Zimmerman), Iowa State University, Ames, IA.,Department of Statistics, College of Liberal Arts and Sciences (Wang, Ji), Iowa State University, Ames, IA
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16
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Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging. Food Chem 2017; 237:553-560. [DOI: 10.1016/j.foodchem.2017.05.156] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/29/2017] [Accepted: 05/29/2017] [Indexed: 01/20/2023]
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17
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Angiolillo L, Conte A, Del Nobile MA. Biotechnological Approach To Preserve Fresh Pasta Quality. J Food Prot 2017; 80:2006-2013. [PMID: 29131681 DOI: 10.4315/0362-028x.jfp-16-382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.
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Affiliation(s)
- L Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| | - A Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| | - M A Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
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18
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Zhang X, Liu X, Karim R, Ismail MHS. Preparation and microwave preservation of wheat rice blending wet noodle. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13539] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaotian Zhang
- Faculty of Engineering, Department of Chemical and Environmental Engineering; Universiti Putra Malaysia; 43300 Serdang, Selangor, Malaysia
| | - Xiaoyu Liu
- Faculty of Food Science and Technology, Department of Food Technology; Universiti Putra Malaysia; 43300 Serdang, Selangor, Malaysia
| | - Roselina Karim
- Faculty of Food Science and Technology, Department of Food Technology; Universiti Putra Malaysia; 43300 Serdang, Selangor, Malaysia
| | - Mohd H. S. Ismail
- Faculty of Engineering, Department of Chemical and Environmental Engineering; Universiti Putra Malaysia; 43300 Serdang, Selangor, Malaysia
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19
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Tsiraki MI, Karam L, Abiad MG, Yehia HM, Savvaidis IN. Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” – A dough-based wheat product – Shelf life assessment. Food Microbiol 2017; 62:153-159. [DOI: 10.1016/j.fm.2016.10.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 09/24/2016] [Accepted: 10/02/2016] [Indexed: 11/30/2022]
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20
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Chitosan effects on physical properties, texture, and microstructure of flat rice noodles. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.052] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Sanguinetti AM, Del Caro A, Scanu A, Fadda C, Milella G, Catzeddu P, Piga A. Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Rachtanapun C, Tantala J, Klinmalai P, Ratanasumawong S. Effect of chitosan onBacillus cereusinhibition and quality of cooked rice during storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12908] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chitsiri Rachtanapun
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
- Center for Advanced Studied Agriculture and Food; Kasetsart University; Bangkok 10900 Thailand
| | - Juthamas Tantala
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Phatthranit Klinmalai
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Savitree Ratanasumawong
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
- Center for Advanced Studied Agriculture and Food; Kasetsart University; Bangkok 10900 Thailand
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23
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Miceli A, Francesca N, Moschetti G, Settanni L. The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta. Int J Gastron Food Sci 2015. [DOI: 10.1016/j.ijgfs.2014.12.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Pasta. ACTA ACUST UNITED AC 2013. [DOI: 10.1201/b15246-11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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25
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Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol 2012; 3:287. [PMID: 23060862 PMCID: PMC3441195 DOI: 10.3389/fmicb.2012.00287] [Citation(s) in RCA: 234] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Accepted: 07/21/2012] [Indexed: 11/15/2022] Open
Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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Affiliation(s)
| | | | | | - Matteo A. Del Nobile
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of FoggiaFoggia, Italy
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26
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Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol 2012. [PMID: 23060862 DOI: 10.3389/fmicb.2012.00287/bibtex] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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Affiliation(s)
- Annalisa Lucera
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of Foggia Foggia, Italy
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27
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Friedman M, Juneja VK. Review of antimicrobial and antioxidative activities of chitosans in food. J Food Prot 2010; 73:1737-61. [PMID: 20828484 DOI: 10.4315/0362-028x-73.9.1737] [Citation(s) in RCA: 126] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Interest in chitosan, a biodegradable, nontoxic, non-antigenic, and biocompatible biopolymer isolated from shellfish, arises from the fact that chitosans are reported to exhibit numerous health-related beneficial effects, including strong antimicrobial and antioxidative activities in foods. The extraordinary interest in the chemistry and application in agriculture, horticulture, environmental science, industry, microbiology, and medicine is attested by about 17,000 citations on this subject in the Scopus database. A special need exists to develop a better understanding of the role of chitosans in ameliorating foodborne illness. To contribute to this effort, this overview surveys and interprets our present knowledge of the chemistry and antimicrobial activities of chitosan in solution, as powders, and in edible films and coating against foodborne pathogens, spoilage bacteria, and pathogenic viruses and fungi in several food categories. These include produce, fruit juices, eggs and dairy, cereal, meat, and seafood products. Also covered are antimicrobial activities of chemically modified and nanochitosans, therapeutic properties, and possible mechanisms of the antimicrobial, antioxidative, and metal chelating effects. Further research is suggested in each of these categories. The widely scattered data on the multifaceted aspects of chitosan microbiology, summarized in the text and in 10 tables and 8 representative figures, suggest that low-molecular-weight chitosans at a pH below 6.0 presents optimal conditions for achieving desirable antimicrobial and antioxidative-preservative effects in liquid and solid foods. We are very hopeful that the described findings will be a valuable record and resource for further progress to improve microbial food safety and food quality.
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Affiliation(s)
- Mendel Friedman
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.
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28
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Costa C, Lucera A, Mastromatteo M, Conte A, Del Nobile MA. Shelf life extension of durum semolina-based fresh pasta. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02277.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Chillo S, Civica V, Iannetti M, Suriano N, Mastromatteo M, Del Nobile M. Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.07.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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