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Cui X, Ding Y, Sun C, Li X, Yuan S, Guo F, Zeng X, Fan X, Sun S. Improving the storage quality and suppressing off-flavor generation of winter jujube by precise micro-perforated MAP. FRONTIERS IN PLANT SCIENCE 2024; 15:1372638. [PMID: 38689845 PMCID: PMC11058657 DOI: 10.3389/fpls.2024.1372638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Accepted: 03/20/2024] [Indexed: 05/02/2024]
Abstract
Introduction Traditional modified atmosphere packaging (MAP) cannot meet the preservation requirements of winter jujube, and the high respiration rate characteristics of winter jujube will produce an atmosphere component with high CO2 concentration in traditional MAP. Micro-perforated MAP is suitable for the preservation of winter jujube due to its high permeability, which can effectively remove excess CO2 and supply O2. In this study, a microporous film preservation system that can be quickly applied to winter jujube was developed, namely PMP-MAP (precise micro-perforated modified atmosphere packaging). An experiment was designed to store winter jujube in PMP-MAP at 20°C and 2°C, respectively. The quality, aroma and antioxidant capacity, etc. of winter jujube at the storage time were determined. Methods In this study, the optimal micropore area required for microporous film packaging at different temperatures is first determined. To ensure the best perforation effect, the effects of various factors on perforation efficiency were studied. The gas composition within the package was predicted using the gas prediction equation to ensure that the gas composition of the perforated package achieved the desired target. Finally, storage experiments were designed to determine the quality index of winter jujube, including firmness, total soluble solids, titratable acid, reddening, and decay incidence. In addition, sensory evaluation, aroma and antioxidant capacity were also determined. Finally, the preservation effect of PMP-MAP for winter jujube was evaluated by combining the above indicators. Results and discussion At the end of storage, PMP-MAP reduced the respiration rate of winter jujube, which contributed to the preservation of high total soluble solids and titratable acid levels, and delayed the reddening and decay rate of winter jujube. In addition, PMP-MAP maintained the antioxidant capacity and flavor of winter jujube while inhibiting the occurrence of alcoholic fermentation and off-flavors. This can be attributed to the effective gas exchange facilitated by PMP-MAP, thereby preventing anaerobic stress and quality degradation. Therefore, the PMP-MAP approach is an efficient method for the storage of winter jujube.
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Affiliation(s)
- Xinzhi Cui
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, China
| | - Yibing Ding
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai, Shandong, China
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai, Shandong, China
| | - Shuzhi Yuan
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Fengjun Guo
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, Shandong, China
| | - Xiangquan Zeng
- Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN, United States
| | - Xinguang Fan
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, China
| | - Shuyang Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, China
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Low M, Feng Y. Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials. Foods 2024; 13:778. [PMID: 38472891 DOI: 10.3390/foods13050778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/23/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Recurrent foodborne outbreaks associated with low-moisture foods prompted this study to evaluate apple-handling practices presented in apple-drying recipes available to United States consumers, and to explore the food safety implications of the recipes. Because little research is available on the safety of home fruit-drying, we conducted a systematic search of English-language apple-drying recipes from YouTube videos, blog articles, cookbooks, and university extension sources. Our evaluation found that most recipes excluded handwashing instructions, and potential cross-contamination practices were evident in 12% of the videos. Bruised or damaged apples were selected for drying in 16% of the videos, two blogs, and five cookbook recipes. Although more than half the blogs and videos demonstrated pre-treatment procedures, they did so predominantly to minimize browning with almost no mention of antimicrobial benefits. Drying temperature information was missing in 41% of the videos and 35% of the cookbooks that we evaluated. Even when temperatures were mentioned, most were insufficient for pathogen reduction according to the recommendations of previous studies. These videos, blogs, and cookbooks commonly advocated subjective indicators instead of unit measurements when slicing apples and checking for doneness. Our findings reveal the need for drastic improvements in food safety information dissemination to home apple-dryers and recipe developers.
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Affiliation(s)
- Megan Low
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Yaohua Feng
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
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Shinde R, Vinokur Y, Fallik E, Rodov V. Effects of Genotype and Modified Atmosphere Packaging on the Quality of Fresh-Cut Melons. Foods 2024; 13:256. [PMID: 38254557 PMCID: PMC10815012 DOI: 10.3390/foods13020256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Marketing melons (Cucumis melo) as convenient fresh-cut products is popular nowadays. However, damage inflicted by fresh-cut processing results in fast quality degradation and food safety risks. The life of fresh-cut produce can be extended by a modified atmosphere (MA), either generated in a package by tissue respiration (a passive MA) or injected by gas flushing (an active MA). This work investigated the effect of passive and active MA formed in packages of different perforation levels on the quality of fresh-cut melons of two genetic groups: C. melo var. cantalupensis, characterized by climacteric fruit behavior, and non-climacteric C. melo inodorus. The best product preservation was achieved in passive MA packages: non-perforated for inodorus melons and micro-perforated for cantalupensis ones. The optimal packages allowed for the preservation of both genotypes for 14 days at 6-8 °C. The major factors limiting the shelf life of fresh-cut melons were microbial spoilage, translucency disorder and hypoxic fermentation associated with cantalupensis melons with enhanced ethyl acetate accumulation. Inodorus melons were found to be preferable for fresh-cut processing since they were less prone to fermented off-flavor development.
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Affiliation(s)
- Ranjeet Shinde
- Department of Postharvest Science, Agricultural Research Organization (ARO), The Volcani Institute, Rishon LeZion 7505101, Israel; (R.S.); (Y.V.); (E.F.)
- The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
| | - Yakov Vinokur
- Department of Postharvest Science, Agricultural Research Organization (ARO), The Volcani Institute, Rishon LeZion 7505101, Israel; (R.S.); (Y.V.); (E.F.)
| | - Elazar Fallik
- Department of Postharvest Science, Agricultural Research Organization (ARO), The Volcani Institute, Rishon LeZion 7505101, Israel; (R.S.); (Y.V.); (E.F.)
| | - Victor Rodov
- Department of Postharvest Science, Agricultural Research Organization (ARO), The Volcani Institute, Rishon LeZion 7505101, Israel; (R.S.); (Y.V.); (E.F.)
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Dayarathna NN, Gama-Arachchige NS, Damunupola JW, Xiao Z, Gamage A, Merah O, Madhujith T. Effect of Storage Temperature on Storage Life and Sensory Attributes of Packaged Mustard Microgreens. Life (Basel) 2023; 13:life13020393. [PMID: 36836750 PMCID: PMC9966302 DOI: 10.3390/life13020393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 02/04/2023] Open
Abstract
Short shelf life limits the commercial value of mustard microgreens. The present study was conducted to evaluate the effects of different storage temperatures on postharvest quality and sensory attributes of mustard microgreens to identify the optimum storage temperature. Mustard microgreens were stored at 5, 10, 15, 20, and 25 °C in 150 µm polyethylene bags. Samples were drawn at 0, 1, 2, 4, 7, 10, and 14 days and tested for changes in total chlorophyll content, tissue electrolyte leakage, weight loss, antioxidant activity, and sensory attributes. Storage temperature significantly (p < 0.05) affected the product quality, shelf life, and sensory quality. When stored at 5 °C, mustard microgreens showed no significant changes in antioxidant activity or tissue electrolyte leakage and minimal change in other parameters and maintained good overall sensory quality for 14 days. Samples stored at 10 and 15 °C retained good overall sensory quality for 4 and 2 days, respectively. When stored at 20 and 25 °C, microgreens deteriorated beyond consumption within one day. A storage temperature of 5 °C in 150 µm polythene bags can preserve high postharvest quality and sensory attributes for 14 days.
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Affiliation(s)
- Nayani N. Dayarathna
- Department of Botany, Faculty of Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Nalin S. Gama-Arachchige
- Department of Botany, Faculty of Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Postgraduate Institute of Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Correspondence: (N.S.G.-A.); (O.M.); Tel.: +94-776669844 (N.S.G.-A.); +33-(0)5-34323523 (O.M.)
| | - Jilushi W. Damunupola
- Department of Botany, Faculty of Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Postgraduate Institute of Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Zhenlei Xiao
- Department of Culinary Science and Product Development, College of Food Innovation & Technology, Johnson & Wales University, Providence, RI 02905, USA
| | - Ashoka Gamage
- Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Othmane Merah
- Laboratoire de Chimie Agro-Industrielle (LCA), Université de Toulouse, INRAe, INPT, 31030 Toulouse, France
- Département Génie Biologique, Université Paul Sabatier, IUT A, 32000 Auch, France
- Correspondence: (N.S.G.-A.); (O.M.); Tel.: +94-776669844 (N.S.G.-A.); +33-(0)5-34323523 (O.M.)
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
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Wilczyńska A, Kukułowicz A, Lewandowska A. Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage. POL J FOOD NUTR SCI 2023. [DOI: 10.31883/pjfns/159037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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6
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Ramos AV, Sousa-Gallagher MJ, Oliveira JC. Dimensionless correlations for estimating the permeability of perforated packaging films to oxygen. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Research on Damage Properties of Apples Based on Static Compression Combined with the Finite Element Method. Foods 2022; 11:foods11131851. [PMID: 35804669 PMCID: PMC9265796 DOI: 10.3390/foods11131851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 06/19/2022] [Accepted: 06/21/2022] [Indexed: 12/04/2022] Open
Abstract
Apples are easily damaged during transportation due to extrusion and collision, resulting in structural damage and deterioration. To better understand apples’ mechanical–structural damage behavior, a texture analyzer platform combined with in situ observation was established. The effects of extrusion distance, speed, working temperature, and typical kinds of apple were considered for damage mechanisms. Apple damage was analyzed via the finite element method (FEM). The results indicated that the apple extrusion behavior can be divided into elastic interaction and plastic damage. Compression displacement effects were obviously significant in terms of structural damage, and apple samples were in an elastic stage with displacement of less than 2.3 mm, and no structural damage. The peak force energy-displacement mathematical model was established, showing an “s” shape and upward parabolic shape. The critical compression energy was around 100N·mm during elastic interaction. The damaged area was positively correlated with the compression energy. The FEM simulation results were consistent with the damage distribution of apples. The effects of speed on the three apple types were different. Red Fuji apples with a bruised area were not sensitive to pressure speed. The effect on the crack forming of Ralls apples was significant. Golden Delicious apples with a bruised area and crack formation showed an intermediate effect. The peak force–temperature fitting curve showed a downward parabolic shape and an R2 determination factor of 0.99982. Apple squeeze damage mechanisms provide theoretical guidance for apple damage control.
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Ghisoni F, Fiorati A, Florit F, Braceschi GP, Maria Lopez C, Rebecchi A, De Nardo L. Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers. Foods 2022; 11:foods11091267. [PMID: 35563988 PMCID: PMC9105291 DOI: 10.3390/foods11091267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/29/2022] Open
Abstract
This study evaluated the application of cold shock combined with perforation-mediated passive modified atmosphere packaging technology (CS-PMAP) for cucumber preservation through physicochemical, sensory, and nutritional qualities. The effectiveness of CS-PMAP in maintaining the quality of fresh cucumbers was studied; cucumbers were pretreated with cold shock and then packed into perforated polyethylene bags (bag size of 20 × 30 cm; film thickness of 0.07 mm; and two holes in each bag with a diameter of 6 mm), while the cucumbers without cold shock were considered as the control. Storage of the samples was performed at (13 ± 2) °C for 20 days to determine the quality changes in terms of gas composition, weight loss, skin color, texture, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA), and volatile organic compounds (VOCs). The CS-PMAP showed a significant improvement in maintaining firmness, TSS, ascorbic acid, and flavor profile of cucumbers; the control samples without cold shock showed higher weight loss and MDA levels. Results of this study confirmed that CS-PMAP has potential use in the storage of cucumbers.
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Chen C, Chen W, Dai F, Yang F, Xie J. Development of Packaging Films With Gas Selective Permeability Based On Poly(butylene Adipate-co-terephthalate)/Poly(butylene Succinate) and Its Application in the Storage of White Mushroom (Agaricus Bisporus). FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02794-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Berry TM, Defraeye T, Shrivastava C, Ambaw A, Coetzee C, Opara UL. Designing Ventilated Packaging for the Fresh Produce Cold Chain. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.04.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Liu X, Desilles N, Jiang B, Chappey C, Lebrun L. High barrier semi-crystalline polyesters involving nature occurring pyridine structure towards sustainable food packaging. POLYMER 2022. [DOI: 10.1016/j.polymer.2022.124790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Florit F, Fiorati A, Ghisoni F, Pozzoli G, Rota R, De Nardo L. Development of a generalised equilibrium modified atmosphere model and its application to the Taleggio cheese. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Retention of freshness and isothiocyanates in fresh-cut radish ( Raphanus sativus var. Longipinnatus) through glucose dip treatment. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:409-415. [PMID: 35068585 PMCID: PMC8758834 DOI: 10.1007/s13197-021-05276-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2021] [Accepted: 09/13/2021] [Indexed: 01/03/2023]
Abstract
Experiments were carried out with the objective of enhancing shelf life and maintain quality of fresh-cut radish slices during storage at 8 °C. Dip treatment of radish slices in 20 g/L glucose solution for five minutes retained the quality attributes viz., surface colour, sensory properties and antioxidant capacity of the slices till six days of storage. Isothiocyanates were also retained better due to glucose dip. Biplot generated through principal component analysis of head space volatiles from fresh and stored radish slices showed that fresh and glucose treated slices grouped together with 4-methyl thio-3-butenyl isothiocyanate. Accumulation of sulphurous volatiles such as methyl disulphide, dimethyl trisulphide, 2-pentanethiol was observed in control (undipped) radish slices, indicating their probable role as spoilage indicator volatiles. Thus, glucose pre-treatment can be considered as a practical method for quality retention of fresh-cut radish. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05276-1.
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Shelf life of fresh in-hull pistachio in perforated polyethylene packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01120-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Bilck AP, Yamashita F, Marzano-Barreda LA. Characterization and application of starch/polyester packaging produced by blown extrusion. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100088] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110506] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Poor and inconsistent quality is a major barrier to increasing produce consumption, and the lack of shelf-life after purchase is the quality issue at retail displays of produce. This research aimed to investigate and identify cooling techniques, namely vacuum cooling and package icing used in supply chains, and any resulting extension of broccoli shelf-life, maintenance of physicochemical quality, and delay in microbial growth at retail stores. Broccoli (Brassica oleracea var. italica cv. Montop) sustainably grown in the highlands of northern Thailand, Chiang Mai Province, under the Royal Project Foundation was experimented on vacuum cooling and package icing were selected to precool broccoli to 4 ± 1 °C. The effects of vacuum cooling using a final pressure of 0.6 kPa for 30 min and package icing using liner Styrofoam boxes (the best ratio of broccoli to crushed ice was 1:1 w/w) on physicochemical qualities, microbial growth, and shelf-life in simulated refrigerated retail displays were examined. The results illustrated that the shelf-life and quality of broccoli could be extended using both vacuum cooling and package icing. Both precooling techniques inhibited the yellowing of florets, provided high sensory scores, delayed microbial growth, and could be able to extend the shelf-life of broccoli. However, package icing offered greater potential for maintaining quality, especially retaining bioactive compounds, and extending shelf-life, thereby increasing the produce market window from 5 to 12 days at 8 ± 1 °C with 85% RH. Therefore, package icing was recommended in the supply chain for fresh broccoli cv. Montop grown in northern Thailand.
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Direito R, Rocha J, Sepodes B, Eduardo-Figueira M. From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization. Nutrients 2021; 13:3283. [PMID: 34579162 PMCID: PMC8465508 DOI: 10.3390/nu13093283] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/12/2021] [Accepted: 09/17/2021] [Indexed: 01/13/2023] Open
Abstract
Persimmon (Diospyros kaki L.) fruit's phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.
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Affiliation(s)
- Rosa Direito
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal; (J.R.); (B.S.); (M.E.-F.)
| | - João Rocha
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal; (J.R.); (B.S.); (M.E.-F.)
- Department of Pharmacy, Pharmacology and Health Technologies, Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal
| | - Bruno Sepodes
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal; (J.R.); (B.S.); (M.E.-F.)
- Department of Pharmacy, Pharmacology and Health Technologies, Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal
| | - Maria Eduardo-Figueira
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal; (J.R.); (B.S.); (M.E.-F.)
- Department of Pharmaceutical Sciences and Medicines, Faculdade de Farmácia, Universidade de Lisboa, 1649-004 Lisbon, Portugal
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Development of Breathable Pebax ®/PEG Films for Optimization of the Shelf-Life of Fresh Agri-Food Products. MEMBRANES 2021; 11:membranes11090692. [PMID: 34564509 PMCID: PMC8470709 DOI: 10.3390/membranes11090692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/23/2021] [Accepted: 09/02/2021] [Indexed: 11/16/2022]
Abstract
In this work, thin transparent breathable films were prepared for food packaging applications. The films were obtained by the solvent casting method from both the binary blends Pebax® MH1657 copolymer/ hydroxyl-terminated polyethylene glycol (PEGOH) and Pebax® MH1657/polyethylene glycol dimethyl ether (PEGDME) as well as the ternary blend Pebax® MH1657/PEGOH/PEGDME with a 50/50 and 37.5/62.5 PEGOH/PEGDME weight ratio for additive amounts comprised between 0 and 50 wt.%. The microstructure of these materials was investigated by differential scanning calorimetry (DSC) and wide-angle X-ray scattering (WAXS) analyses. Regardless of the PEG’s nature, for a PEG amount inferior to 30 wt.%, the Pebax® and PEG phases were totally miscible. For higher amounts, a phase separation was obtained. In the presence of PEG, a decrease in crystallinity was obtained. The effects of the nature and amount of PEG on the thermo-mechanical, hydration, and gas (CO2, O2) transport properties were investigated. A study of the film’s stability in terms of composition over time was also performed. From this work, a wide range of films could be proposed with a stable composition over time and adjustable mechanical and gas transport properties for the prolongation of the shelf-life of highly breathable fresh products.
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Production of packaged ready – to – eat whole strawberries (cv. San Andreas): Packaging conditions for shelf-life extension. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100696] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Yuan S, Zuo J, Li X, Fan X, Li X, Wang Q, Zheng S. Micro-perforated packaging delays leaf yellowing and maintains flavor of postharvest pak choi (Brassica rapa subsp. chinensis) following low-temperature storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100681] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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The Influence of Internal Packaging (Liners) on Moisture Dynamics and Physical and Physiological Quality of Pomegranate Fruit during Cold Storage. Foods 2021; 10:foods10061388. [PMID: 34208467 PMCID: PMC8235431 DOI: 10.3390/foods10061388] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/05/2021] [Accepted: 06/10/2021] [Indexed: 11/18/2022] Open
Abstract
Weight loss and decay are common physiological disorders during postharvest handling and storage of pomegranates. The study focused on relating the ability of plastic liners as internal packaging to modify both gaseous and moisture atmosphere around the fruit to moisture dynamics and physical and physiological quality of pomegranate fruit (cv. Wonderful) during storage. Fruit were packed with no-liner, non-perforated ‘Decco’, non-perforated ‘Zoe’, micro-perforated Xtend®, 2 mm macro-perforated high density polyethylene (HDPE), and 4 mm macro-perforated HDPE plastic liners. After 84 days of storage at 5 °C and 90–95% relative humidity (RH), fruit packed with no-liner lost 15.6 ± 0.3% of initial weight. Non-perforated (Decco and Zoe) liners minimised losses to 0.79 and 0.82% compared to Xtend® micro-perforated (4.17%) and 2 mm HDPE (2.44%) and 4 mm macro-perforated HDPE (4.17%) liners, respectively. Clearly, micro- and macro-perforation of liners minimised moisture condensation, fruit decay, and shrivel severity. Micro-perforated Xtend® and macro-perforated 4 mm HDPE were the best treatments in minimising postharvest losses that are often associated with inadequate environment control inside packaging compared to the use of non-perforated liners.
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25
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Smart packaging with temperature-dependent gas permeability maintains the quality of cherry tomatoes. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100997] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Winotapun C, Aontee A, Inyai J, Pinsuwan B, Daud W. Laser perforation of polyethylene terephthalate/polyethylene laminated film for fresh produce packaging application. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100677] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ballesteros S, Salamanca MC, Sierra CA, Palomeque LA, Castellanos DA. Determination of changes in physicochemical and sensory characteristics of purple passion fruit with the application of different packaging systems, including an ethylene scavenger additive. J Food Sci 2021; 86:1372-1383. [PMID: 33761136 DOI: 10.1111/1750-3841.15673] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 01/22/2021] [Accepted: 02/08/2021] [Indexed: 12/14/2022]
Abstract
To achieve a suitable packaging configuration, it is important first to determine the physicochemical characteristics related to the packaged product. In this study, the physicochemical characterization of fresh purple passion fruits of three different ripening stages was carried out to determine key variables for the packaging, such as O2 consumption and CO2 -ethylene production rates. Subsequently, intermediate-ripe fruits were packaged for 21 days at 6 °C under three packaging conditions: Xtend® perforated bags, low-density polyethylene (LDPE) bags, and LDPE bags with a novel ethylene scavenger active additive (ESAA). It was observed that an equilibrium modified atmosphere was formed in the packages. For the Xtend® bags, the highest values of O2 (yo2 = 0.184 to 0.192) and lowest of CO2 (yco2 = 0.033 to 0.041) were reached, whereas for the LDPE bags with ESAA these values were moderate. In the case of ethylene, the LDPE bags showed the highest levels in the headspace (26 to 31 ppm), whereas the lowest levels were obtained in the LDPE bags with additive (2 to 4 ppm). These levels resulted in a delay in the ripening of the fruits during storage, which was verified through a sensory acceptability test that was carried out on the juice extracted from the fruits. In this sensory test, panelists identified similar characteristics between the fruits packaged with ESAA and the Xtend® bags, regarding the control fruits. The LDPE bags with the ethylene scavenger performed satisfactorily and can considerably delay the ripening, which may result in longer shelf life and conservation of fresh purple passion fruits. PRACTICAL APPLICATION: This work presents a novel packaging proposal that reduces oxygen and ethylene levels in contact with purple passion fruits. Our proposed active packaging can be used to increase the fruit shelf life by improving its conservation conditions throughout the chain of storage, transport, and distribution in the market. With this, it will be possible to reduce the fruit's losses due to senescence and to reduce the substrate consumption by using a more effective packaging system.
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Affiliation(s)
- Shannon Ballesteros
- Departamento de Química, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Mayerly C Salamanca
- Departamento de Química, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Cesar A Sierra
- Departamento de Química, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Liliam A Palomeque
- Departamento de Química, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Diego A Castellanos
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá, Colombia
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Oztürk M, Yakar E, Temizkan R, Aday MS. Effectiveness of different packaging films and trays on mushrooms (
Agaricus bisporus
) subjected to simulated transportation conditions at different vibration frequencies. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Mehmet Oztürk
- Provincial Directorate of Youth and Sports Republic of Turkey Ministry of Youth and Sports Canakkale Turkey
| | - Emin Yakar
- Department of Material Science and Engineering Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
| | - Riza Temizkan
- Food Engineering Department Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
| | - Mehmet Seckin Aday
- Food Engineering Department Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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Salemi B, Sedaghat N, Varidi MJ, Mousavi SM, Tabatabaei Yazdi F. The combined impact of calcium lactate with cysteine pretreatment and perforation-mediated modified atmosphere packaging on quality preservation of fresh-cut 'Romaine' lettuce. J Food Sci 2021; 86:715-723. [PMID: 33547662 DOI: 10.1111/1750-3841.15619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/24/2020] [Accepted: 01/06/2021] [Indexed: 11/30/2022]
Abstract
The effect of perforation-mediated modified atmosphere packaging (PM-MAP) in combination with calcium lactate (1.5% CaL) and cysteine (0.1, 0.5% Cys) immersion pretreatments on the quality preservation of fresh-cut 'Romaine' lettuce was assessed for 12 days, at 5 and 10 °C. The shredded lettuce was packed in low-density polyethylene films (LDPE, 62 µm thickness), including different perforation numbers of 0 (N-MAP), 20 (20-PM-MAP, Diameter = 64 µm), and 40 (40-PM-MAP, Diameter = 64µm) per in square meter. Indices of quality maintenance were investigated. The total microbial counts were below the specified limits for ready-to-eat vegetables (< 6 log CFU/g) considering both pretreated 20-PM-MAP and N-MAP samples on day 12. After 8 days, a significant difference (P < 0.05) was observed in the browning index (BI), the total color difference (ΔE), and the chlorophyll content between N-MAP and 20-PM-MAP samples with better results in 20-PM-MA packages. At 10 °C, the BI in pretreated 20-PM-MAP samples was 32.44% to 58.35% less than N-MAP samples, on the last day of storage. The 20-PM-MAP samples pretreated with 1.5% CaL/0.5% Cys had the highest (P < 0.05) crispness coefficient and water content values. It seems that packaging the pretreated lettuce in 20-PM-MA packages is more effective for maintaining the visual properties (green fresh appearance) of this product, from the 8th to the 12th day of storage. PRACTICAL APPLICATION: The medium to high respiration rate of fresh-cut lettuce causes O2 level drops below its tolerance limit (<1% to 3%) inside the modified atmosphere packaging (MAP). It results in severe browning, off-odors, off-flavor, and growth of anaerobiosis. Perforated-mediated modified atmosphere packaging (PM-MAP) technology can be introduced as an alternative to a nonperforated MAP system (conventional MAP) for fresh-cut lettuce. The application of the PM-MAP system in combination with calcium lactate and cysteine immersion pretreatment (CaL/Cys) may lead to better maintenance of the physicochemical properties of this product.
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Affiliation(s)
- Bahareh Salemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
| | - Naser Sedaghat
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
| | - Seyed Mahmoud Mousavi
- Chemical Engineering Department, Faculty of Engineering, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Vakil-Abad Blv., P.O. Box: 9177948978, Mashhad, Iran
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Kizilirmak Esmer Ö, Koçak E, Şahiner A, Türksever C, Akin P, Acar A, Adman ND. The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms. POTRAVINARSTVO 2021. [DOI: 10.5219/1530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.
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Matheus JRV, de Assis RM, Correia TR, da Costa Marques MR, Leite MCAM, Pelissari FM, Miyahira RF, Fai AEC. Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02595-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Combined Effect of Active Packaging of Polyethylene Filled with a Nano-Carrier of Salicylate and Modified Atmosphere to Improve the Shelf Life of Fresh Blueberries. NANOMATERIALS 2020; 10:nano10122513. [PMID: 33327664 PMCID: PMC7765150 DOI: 10.3390/nano10122513] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/06/2020] [Accepted: 12/12/2020] [Indexed: 11/18/2022]
Abstract
Blueberries are popular among consumers for their high nutritional value but are highly perishable due to the microbial decay. The use of active packaging that is able to interact with the food through releasing or absorbing substances can be a valid approach to preserve the quality and increase the fruit’s shelf-life. In this paper, an active packaging based on polyethylene (PE) filled with a nano-carrier of salicylate was prepared and characterized. Fresh blueberries were packaged in passive modified atmosphere packaging (pMA) for 13 days at 8 °C. The combination of the active filler in bulk and pMA showed a significant inhibition of mold development and a reduction of the respiration rate of fruits. Moreover, the release of salicylate on blueberries did not alter the fruits’ sensory traits and preserved the firmness and the nutritional quality. Finally, the combination of active packaging and pMA resulted a valid solution to extend blueberries’ shelf-life up to 13 days.
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Qu P, Zhang M, Fan K, Guo Z. Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review. Crit Rev Food Sci Nutr 2020; 62:51-65. [PMID: 32856460 DOI: 10.1080/10408398.2020.1811635] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
In recent years, microporous modified atmosphere packaging has been widely concerned because of its adjustable air permeability and low processing cost. With the development and increasing demand of fresh food industry, the limited permeability of film in modified atmosphere packaging can't meet the fresh-keeping requirements of fresh foods, especially vegetables and fruits. Microporous film can flexibly adjust the gas permeability according to the physiological metabolic characteristics of fresh foods, which has gradually become a fresh-keeping technology in the domain of vegetables and fruits. This paper reviewed the research progress of microporous modified atmosphere packaging and its extension on shelf life of fresh foods. The latest applied researches were described in a comprehensive manner, particularly fruits and vegetables. Besides, this article also covered theoretical support and analysis, including the perforation mode, air permeability mechanism and mathematical model of microporous film, the characteristics of fresh foods, pore parameters and traits of film materials. This paper payed attention to the application of environmentally friendly degradable film materials (biological film materials, nano materials) in fruits and vegetables preservation. Research has shown that the degradable material can enlarge the fresh-keeping effect of microporous modified atmosphere packaging, which is worthy of further research and development. Finally, the development trends and directions in the future were discussed.
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Affiliation(s)
- Ping Qu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhimei Guo
- R & D Center, Wuxi Haihe Equipment Co, Wuxi, China
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34
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Silva-Vera W, Avendaño-Muñoz N, Nuñez H, Ramírez C, Almonacid S, Simpson R. CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109870] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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35
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Liu X, Desilles N, Lebrun L. Polyesters from renewable 1,4:3,6-dianhydrohexitols for food packaging: Synthesis, thermal, mechanical and barrier properties. Eur Polym J 2020. [DOI: 10.1016/j.eurpolymj.2020.109846] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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36
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Effect of modified atmosphere packaging (MAP) and NatureSeal® treatment on the physico-chemical, microbiological, and sensory quality of fresh-cut d’Anjou pears. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100454] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Effect of perforation-mediated modified atmosphere packaging on the quality and bioactive compounds of soft kale (Brassica oleracea L. convar. acephala (DC) Alef. var. sabellica L.) during storage. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100427] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Ready-to-eat cherry tomatoes: Passive modified atmosphere packaging conditions for shelf life extension. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100407] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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39
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Influence of initial gas modification on physicochemical quality attributes and molecular changes in fresh and fresh-cut fruit during modified atmosphere packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100359] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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40
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Babich O, Dyshlyuk L, Sukhikh S, Prosekov A, Ivanova S, Pavsky V, Chaplygina T, Kriger O. Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/110564] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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41
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Abstract
Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.
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42
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Jalali A, Rux G, Linke M, Geyer M, Pant A, Saengerlaub S, Mahajan P. Application of humidity absorbing trays to fresh produce packaging: Mathematical modeling and experimental validation. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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43
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44
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Belay ZA, Caleb OJ, Mahajan PV, Opara UL. Design of Active Modified Atmosphere and Humidity Packaging (MAHP) for ‘Wonderful’ Pomegranate Arils. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2119-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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45
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Bahram-Parvar M, Lim LT. Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life. Compr Rev Food Sci Food Saf 2018; 17:290-308. [PMID: 33350082 DOI: 10.1111/1541-4337.12331] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 12/06/2017] [Accepted: 12/06/2017] [Indexed: 01/16/2023]
Abstract
The ready-to-eat produce market has grown rapidly because of the health benefits and convenience associated with these products. Onion is widely used as an ingredient in an extensive range of recipes from breakfast to dinner and in nearly every ethnic cuisine. However, cutting/chopping of onion is a nuisance to many consumers due to the lachrymatory properties of the volatiles generated that bring tears to eyes and leave a distinct odor on hands. As a result, there is now an increasing demand for fresh-cut, value-added, and ready-to-eat onion in households, as well as large-scale uses in retail, food service, and various food industries, mainly due to the end-use convenience. Despite these benefits, fresh-cut onion products present considerable challenges due to tissue damage, resulting in chemical and physiological reactions that limit product shelf-life. Intensive discoloration, microbial growth, softening, and off-odor are the typical deteriorations that need to be controlled through the application of suitable preservation methods. This article reviews the literature related to the fresh-cut onion, focusing on its constituents, nutritional and health benefits, production methods, quality changes throughout storage, and technologies available to increase product shelf-life.
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Affiliation(s)
| | - Loong-Tak Lim
- Dept. of Food Science, Univ. of Guelph, Guelph, ON N1G2W1, Canada
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46
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Mir SA, Shah MA, Mir MM. Microgreens: Production, shelf life, and bioactive components. Crit Rev Food Sci Nutr 2018; 57:2730-2736. [PMID: 26857557 DOI: 10.1080/10408398.2016.1144557] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Microgreens are emerging specialty food products which are gaining popularity and increased attention nowadays. They are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures, and flavors. Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach, etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals, and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. This review aimed to evaluate the postharvest quality, potential bioactive compounds, and shelf life of microgreens for proper management of this specialty produce.
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Affiliation(s)
- Shabir Ahmad Mir
- a Department of Food Technology , Islamic University of Science and Technology , Awantipora , Jammu and Kashmir , India.,b Department of Food Science and Technology , Pondicherry University , Puducherry , India
| | - Manzoor Ahmad Shah
- b Department of Food Science and Technology , Pondicherry University , Puducherry , India
| | - Mohammad Maqbool Mir
- c Division of Fruit Science , Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir , Srinagar , Jammu and Kashmir , India
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 348] [Impact Index Per Article: 49.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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48
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Increasing Cold Tolerance of Cactus Pear Fruit by High-Temperature Conditioning and Film Wrapping. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1917-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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49
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Rux G, Caleb OJ, Geyer M, Mahajan PV. Impact of water rinsing and perforation-mediated MAP on the quality and off-odour development for rucola. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2016.11.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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50
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Modelling approaches for designing and evaluating the performance of modified atmosphere packaging (MAP) systems for fresh produce: A review. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.08.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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