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Cuggino SG, Posada-Izquierdo G, Bascón Villegas I, Theumer MG, Pérez-Rodríguez F. Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce. Food Res Int 2023; 167:112451. [PMID: 37087200 DOI: 10.1016/j.foodres.2022.112451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/27/2023]
Abstract
Fresh-cut produces are often consumed uncooked, thus proper sanitation is essential for preventing cross contamination. The reduction and subsequent growth of Salmonella enterica sv Thompson were studied in pre-cut iceberg lettuce washed with simulated wash water (SWW), sodium hypochlorite (SH, free chlorine 25 mg/L), and peroxyacetic acid (PAA, 80 mg/L) and stored for 9 days under modified atmosphere at 9, 13, and 18 °C. Differences in reduction between SH and PAA were non-existent. Overall, visual quality, dehydration, leaf edge and superficial browning and aroma during storage at 9 °C were similar among treatments, but negative effects increased with temperature. These results demonstrated that PAA can be used as an effective alternative to chlorine for the disinfection of Salmonella spp. in fresh-cut lettuce. The growth of Salmonella enterica sv Thompson was successfully described with the Baranyi and Roberts growth model in the studied storage temperature range, and after treatment with SWW, chlorine, and PAA. Subsequently, predictive secondary models were used to describe the relationship between growth rates and temperature based on the models' family described by Bělehrádek. Interestingly, the exposure to disinfectants biased growth kinetics of Salmonella during storage. Below 12 °C, growth rates in lettuce treated with disinfectant (0.010-0.011 log CFU/h at 9 °C) were lower than those in lettuce washed with water (0.016 log CFU/h at 9 °C); whereas at higher temperatures, the effect was the opposite. Thus, in this case, the growth rate values registered at 18 °C for lettuce treated with disinfectant were 0.048-0.054 log CFU/h compared to a value of 0.038 log CFU/h for lettuce treated with only water. The data and models developed in this study will be crucial to describing the wash-related dynamics of Salmonella in a risk assessment framework applied to fresh-cut produce, providing more complete and accurate risk estimates.
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Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina
| | - Guiomar Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain.
| | - Isabel Bascón Villegas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina; Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Centro de investigaciones en bioquímica clínica e inmunología (CIBICI), Córdoba, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
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A Review on Sarcocornia Species: Ethnopharmacology, Nutritional Properties, Phytochemistry, Biological Activities and Propagation. Foods 2021; 10:foods10112778. [PMID: 34829059 PMCID: PMC8625059 DOI: 10.3390/foods10112778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/03/2021] [Accepted: 11/07/2021] [Indexed: 01/11/2023] Open
Abstract
Sarcocornia A. J. Scott is a halophytic edible succulent plant belonging to the Amaranthaceae family. To date, the genus includes 28 species distributed worldwide in saline environments, usually salt marshes. Sarcocornia (Scott) is similar to Salicornia (L.), which has a recognized commercial value in morphological and taxonomical traits. Species of both genera are commonly named samphire or glassworts in Europe, and their fleshy shoots are commercialized under their traditional names. Due to their nutritional, organoleptic and medicinal properties, Sarcocornia species have a high economic potential in various biotechnology sectors. Being highly tolerant to salt, they can be cultivated in saline conditions, and dissimilar to Salicornia, they are perennial, i.e., they can be harvested year-round. Therefore, Sarcocornia species are considered promising gourmet vegetables to be explored in the context of climate change, soil and water salinization and eco-sustainability. We hereby put together and reviewed the most relevant information on Sarcocornia taxonomy, morphology, nutritional and pharmacological properties, uses in ethnomedicine, potential applications in biotechnology, and propagation strategies.
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Comparison of growth characteristics, functional qualities, and texture of hydroponically grown and soil-grown lettuce. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111931] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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López–Gómez A, Ros–Chumillas M, Buendía-Moreno L, Martínez–Hernández GB. Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables. Front Nutr 2020; 7:559978. [PMID: 33344489 PMCID: PMC7744629 DOI: 10.3389/fnut.2020.559978] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Accepted: 10/30/2020] [Indexed: 11/13/2022] Open
Abstract
The quality loss of fruit and vegetables should be minimized to reduce food waste during retail. In that sense, sustainable and effective post-harvest techniques/technologies are needed, showing active packaging including encapsulated essential oils a high potential. In that sense, we studied the effect of different sized active packages (including β-cyclodextrin-EOs inclusion complex) on the quality of grapes, nectarines, and lettuces (as models of berry fruit, stone fruit, and leafy vegetables) during storage at 2°C (90-95% relative humidity). The active industrial tray showed the best effect on grapes and lettuce quality, as it reduced rachis dehydration and product weight loss (reduced by ≈50% in grapes after 30 days), reduced berry shatter (reduced by ≈40% in grapes after 30 days), highly maintained the physicochemical quality (soluble solid content, titratable acidity and firmness), and also reduced microbial growth (0.5-1.4 lower log units than non-active industrial tray). For nectarines, the package with the biggest active surface (large tray, 200 × 300 × 90) also showed the best-quality retention compared to smaller packages, showing nectarines within active large tray better microbial quality (0.6-1 lower log units than non-active large tray) and firmness. As expected, flow packaging of nectarines (using active trays) better controlled the product weight loss. In conclusion, active cardboard packages with greater active surface better preserved quality of grapes, nectarines and lettuce, which sensory quality was accepted after more than 30, 25, and 14 days at 2°C, respectively, contrary to non-active samples (~1 week less).
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Affiliation(s)
- Antonio López–Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María Ros–Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Laura Buendía-Moreno
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez–Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
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Combined Effect of Dipping in Oxalic or in Citric Acid and Low O 2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage. Foods 2020; 9:foods9080988. [PMID: 32722076 PMCID: PMC7466232 DOI: 10.3390/foods9080988] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/20/2020] [Accepted: 07/21/2020] [Indexed: 11/17/2022] Open
Abstract
Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.
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Determination of acceptability and shelf life of fresh-cut pear by digital image analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9907-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Abstract
Despite its apparently intuitive nature, the acceptability limit is probably the most difficult parameter to be defined when developing a shelf life test. Although it dramatically affects the final shelf life value, it is surprising that discussion on its nature has been largely neglected in the literature and only rare indications about the possible methodologies for its determination are available in the literature. This is due to the fact that the definition of this parameter is a consumer- and market-oriented issue, requiring a rational evaluation of the potential negative consequences of food unacceptability in the actual market scenario. This paper critically analyzes the features of the acceptability limit and the role of the decision maker. The methodologies supporting the choice of the acceptability limit as well as acceptability limit values proposed in the literature to calculate shelf life of different foods are reviewed.
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Affiliation(s)
- Lara Manzocco
- a Dipartimento di Scienze degli Alimenti , Università degli Studi di Udine , Udine , Italy
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Mishra A, Buchanan RL, Schaffner DW, Pradhan AK. Cost, quality, and safety: A nonlinear programming approach to optimize the temperature during supply chain of leafy greens. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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de Medeiros Barbosa I, da Costa Medeiros JA, de Oliveira KÁR, Gomes-Neto NJ, Tavares JF, Magnani M, de Souza EL. Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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11
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Alvarez MV, Ponce AG, Moreira MR. Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash. J Food Saf 2015. [DOI: 10.1111/jfs.12206] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María V. Alvarez
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata (UNMDP); Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Argentina
| | - Alejandra G. Ponce
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata (UNMDP); Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Argentina
| | - María R. Moreira
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata (UNMDP); Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Argentina
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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. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 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] [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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He HJ, Wu D, Sun DW. Nondestructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products. Crit Rev Food Sci Nutr 2014; 55:864-86. [DOI: 10.1080/10408398.2012.746638] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Non-destructive evaluation of quality and ammonia content in whole and fresh-cut lettuce by computer vision system. Food Res Int 2014; 64:647-655. [DOI: 10.1016/j.foodres.2014.07.037] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2014] [Revised: 07/17/2014] [Accepted: 07/24/2014] [Indexed: 11/21/2022]
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Taghadomi-Saberi S, Omid M, Emam-Djomeh Z, Ahmadi H. Evaluating the potential of artificial neural network and neuro-fuzzy techniques for estimating antioxidant activity and anthocyanin content of sweet cherry during ripening by using image processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:95-101. [PMID: 23633396 DOI: 10.1002/jsfa.6202] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2012] [Revised: 04/14/2013] [Accepted: 04/30/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND This paper presents a versatile way for estimating antioxidant activity and anthocyanin content at different ripening stages of sweet cherry by combining image processing and two artificial intelligence (AI) techniques. In comparison with common time-consuming laboratory methods for determining these important attributes, this new way is economical and much faster. The accuracy of artificial neural network (ANN) and adaptive neuro-fuzzy inference system (ANFIS) models was studied to estimate the outputs. Sensitivity analysis and principal component analysis were used with ANN and ANFIS respectively to specify the most effective attributes on outputs. RESULTS Among the designed ANNs, two hidden layer networks with 11-14-9-1 and 11-6-20-1 architectures had the highest correlation coefficients and lowest error values for modeling antioxidant activity (R = 0.93) and anthocyanin content (R = 0.98) respectively. ANFIS models with triangular and two-term Gaussian membership functions gave the best results for antioxidant activity (R = 0.87) and anthocyanin content (R = 0.90) respectively. CONCLUSION Comparison of the models showed that ANN outperformed ANFIS for this case. By considering the advantages of the applied system and the accuracy obtained in somewhat similar studies, it can be concluded that both techniques presented here have good potential to be used as estimators of proposed attributes.
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Affiliation(s)
- Saeedeh Taghadomi-Saberi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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Madigan T, Kiermeier A, Carragher J, de Barros Lopes M, Cozzolino D. The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: A feasibility study. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Shahabi M, Rafiee S, Mohtasebi SS, Hosseinpour S. Image analysis and green tea color change kinetics during thin-layer drying. FOOD SCI TECHNOL INT 2013; 20:465-76. [PMID: 23751546 DOI: 10.1177/1082013213492524] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This study was conducted to investigate the effect of air temperature and air flow velocity on kinetics of color parameter changes during hot-air drying of green tea, to obtain the best model for hot-air drying of green tea, to apply a computer vision system and to study the color changes during drying. In the proposed computer vision system system, at first RGB values of the images were converted into XYZ values and then to Commission International d'Eclairage L*a*b* color coordinates. The obtained color parameters of L*, a* and b* were calibrated with Hunter-Lab colorimeter. These values were also used for calculation of the color difference, chroma, hue angle and browning index. The values of L* and b* decreased, while the values of a* and color difference (ΔE*ab ) increased during hot-air drying. Drying data were fitted to three kinetic models. Zero, first-order and fractional conversion models were utilized to describe the color changes of green tea. The suitability of fitness was determined using the coefficient of determination (R (2)) and root-mean-square error. Results showed that the fraction conversion model had more acceptable fitness than the other two models in most of color parameters.
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Affiliation(s)
| | - Shahin Rafiee
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Saeid Mohtasebi
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Soleiman Hosseinpour
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Taghadomi-Saberi S, Omid M, Emam-Djomeh Z, Ahmadi H. Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network-assisted image processing technique. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12021] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Saeedeh Taghadomi-Saberi
- Department of Agricultural Machinery Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj; Iran
| | - Mahmoud Omid
- Department of Agricultural Machinery Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj; Iran
| | - Zahra Emam-Djomeh
- Department of Food Sciences and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj; Iran
| | - Hojjat Ahmadi
- Department of Agricultural Machinery Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj; Iran
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Giménez A, Ares F, Ares G. Sensory shelf-life estimation: A review of current methodological approaches. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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20
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Manzocco L, Rumignani A, Lagazio C. Use of Images in Shelf Life Assessment of Fruit Salad. J Food Sci 2012; 77:S258-62. [DOI: 10.1111/j.1750-3841.2012.02704.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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de Sousa JP, de Azerêdo GA, de Araújo Torres R, da Silva Vasconcelos MA, da Conceição ML, de Souza EL. Synergies of carvacrol and 1,8-cineole to inhibit bacteria associated with minimally processed vegetables. Int J Food Microbiol 2012; 154:145-51. [DOI: 10.1016/j.ijfoodmicro.2011.12.026] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2011] [Revised: 12/09/2011] [Accepted: 12/17/2011] [Indexed: 11/28/2022]
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23
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Foca G, Masino F, Antonelli A, Ulrici A. Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques. Anal Chim Acta 2011; 706:238-45. [DOI: 10.1016/j.aca.2011.08.046] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2011] [Revised: 07/15/2011] [Accepted: 08/30/2011] [Indexed: 11/15/2022]
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Manzocco L, Foschia M, Tomasi N, Maifreni M, Dalla Costa L, Marino M, Cortella G, Cesco S. Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1373-80. [PMID: 21337577 DOI: 10.1002/jsfa.4313] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2010] [Revised: 12/10/2010] [Accepted: 12/20/2010] [Indexed: 05/20/2023]
Abstract
BACKGROUND Nowadays, there is an increasing interest in the hydroponic floating system to cultivate leafy vegetables for ready-to-eat salads. It is reasonable that different growing systems could affect the quality and shelf life of these salads. RESULTS The quality and shelf life of ready-to-eat lamb's lettuce grown in protected environment in soil plot or in soil-less system over hydroponic solution with or without the addition of 30 µmol L⁻¹ silicon were evaluated. Minimum effects were observed on colour, firmness and microbial counts. Hydroponic cultivation largely affected plant tissue hydration, leading to weight loss and structural modifications during refrigerated storage. The shelf life of lamb's lettuce was limited by the development of visually detectable unpleasant sensory properties. Shelf life, calculated by survival analysis of consumer acceptability data, resulted about 7 days for soil-cultivated salad and 2 days for the hydroponically grown ones. The addition of silicon to the hydroponic solution resulted in an interesting strategy to increase plant tissue yield and reduce nitrate accumulation. CONCLUSIONS Although hydroponic cultivation may have critical consequences on product quality and shelf life, these disadvantages could be largely counterbalance by increased yield and a reduction of nitrate accumulation when cultivation is performed on nutritive solutions with supplemental addition of silicon.
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Affiliation(s)
- Lara Manzocco
- Dipartimento di Scienze degli Alimenti, University of Udine, Via Sondrio 2, I-33100 Udine, Italy.
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Ponce A, Roura SI, Moreira MDR. Essential oils as biopreservatives: different methods for the technological application in lettuce leaves. J Food Sci 2011; 76:M34-40. [PMID: 21535691 DOI: 10.1111/j.1750-3841.2010.01880.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Investigations were carried out to assess the efficiency of 3 essential oils, clove, tea tree, and rosemary, as natural preservatives during the postharvest of lettuce leaves. The effect of different concentration (1 and 0.5 MIC) of plant essential oils applied in 3 forms (spray, immersion, and capsules) was studied on lettuce leaves. The evolution of different microbial populations was evaluated during refrigerated storage. The application forms of the biopreservatives were shown to be an important factor in determining the effectiveness of the essential oils. Clove and tea tree essential oils at 1 MIC and applied embedded in lactose capsules presented a significant inhibition on mesophilic, psicrotrophic, and coliforms populations, while rosemary in none of the 3 technological applications forms exerted inhibitory effect on all microbial populations evaluated. Essential oils (at 0.5 MIC) applied by spray, immersion, and embedded in lactose capsules exerted lower inhibitory effects, with respect to 1 MIC, on the different microbial populations present on lettuce leaves. At the end of the storage (7 d), lettuce samples treated with tea tree, clove, and rosemary (at 1 and 0.5 MIC) by spray were the only organoleptically acceptable. It is concluded that clove and tea tree essential oils can control different microbial population present in lettuce. Practical Application: The exploration of naturally occurring antimicrobials in food preservation receives increasing attention due to consumer awareness of natural food products. Biopreservatives are useful in extending the shelf life of foods, reducing or eliminating pathogenic bacteria and increasing overall quality of food products. The effectiveness of essential oil application in foods is the result of factor associations such as applications forms, concentration applied, the way of action, storage temperatures. The application methods (spray, immersion, and embedded in lactose capsules) and the concentration of essential oils have been shown to be important factors in determining the effectiveness of these biopreservatives. The oil concentrations required to produce a certain level of inhibition in actual foods could be questionable due to the organoleptic impact. However, these novel natural preservatives in combination with other factors in obstacle technologies are an alternative to control the pathogen growth minimizing undesirable changes in organoleptic characteristics.
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Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-010-0646-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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RING CHARACTERIZATION OF QUALITY INDICES IN BUTTERHEAD LETTUCE CULTIVATED UNDER MULCH AND BARE SOIL. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00327.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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LAREO CLAUDIA, ARES GASTÓN, FERRANDO LUCIA, LEMA PATRICIA, GÁMBARO ADRIANA, SOUBES MATILDE. INFLUENCE OF TEMPERATURE ON SHELF LIFE OF BUTTERHEAD LETTUCE LEAVES UNDER PASSIVE MODIFIED ATMOSPHERE PACKAGING. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00248.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Gutierrez J, Bourke P, Lonchamp J, Barry-Ryan C. Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.10.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ares G, Lareo C, Lema P. Sensory shelf life of butterhead lettuce leaves in active and passive modified atmosphere packages. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01736.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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SUN JIANPING, HOU CAIYUN, FENG JING, WANG XU. DETERMINATION OF THE PROTEIN CONTENT IN RICE BY THE DIGITAL CHROMATIC METHOD. J FOOD QUALITY 2008. [DOI: 10.1111/j.1745-4557.2008.00192.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Ares G, Giménez A, Gámbaro A. Sensory shelf life estimation of minimally processed lettuce considering two stages of consumers' decision-making process. Appetite 2008; 50:529-35. [PMID: 18069080 DOI: 10.1016/j.appet.2007.11.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2007] [Revised: 10/29/2007] [Accepted: 11/03/2007] [Indexed: 11/27/2022]
Abstract
The aim of the present work was to study the influence of context, particularly the stage of the decision-making process (purchase vs consumption stage), on sensory shelf life of minimally processed lettuce. Leaves of butterhead lettuce were placed in common polypropylene bags and stored at 5, 10 and 15 degrees C. Periodically, a panel of six assessors evaluated the appearance of the samples, and a panel of 40 consumers evaluated their appearance and answered "yes" or "no" to the questions: "Imagine you are in a supermarket, you want to buy a minimally processed lettuce, and you find a package of lettuce with leaves like this, would you normally buy it?" and "Imagine you have this leaf of lettuce stored in your refrigerator, would you normally consume it?". Survival analysis was used to calculate the shelf lives of minimally processed lettuce, considering both decision-making stages. Shelf lives estimated considering rejection to purchase were significantly lower than those estimated considering rejection to consume. Therefore, in order to be conservative and assure the products' quality, shelf life should be estimated considering consumers' rejection to purchase instead of rejection to consume, as traditionally has been done. On the other hand, results from logistic regressions of consumers' rejection percentage as a function of the evaluated appearance attributes suggested that consumers considered them differently while deciding whether to purchase or to consume minimally processed lettuce.
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Affiliation(s)
- Gastón Ares
- Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, C.P. 11800, Montevideo, Uruguay.
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MARTÍNEZ INÉS, ARES GASTÓN, LEMA PATRICIA. INFLUENCE OF CUT AND PACKAGING FILM ON SENSORY QUALITY OF FRESH-CUT BUTTERHEAD LETTUCE (LACTUCA SATIVA L., CV. WANG). J FOOD QUALITY 2008. [DOI: 10.1111/j.1745-4557.2007.00183.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Zheng C, Sun DW, Zheng L. Recent developments and applications of image features for food quality evaluation and inspection – a review. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2006.06.005] [Citation(s) in RCA: 107] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Image analysis of osmotically dehydrated fruits: melons dehydration in a ternary system. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0466-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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