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Bodaghi H. Characterization and application of the nanocompiste packaging films containing clay and TiO 2 on preservation of tomato fruit under cold storage. BMC PLANT BIOLOGY 2024; 24:521. [PMID: 38853259 PMCID: PMC11163788 DOI: 10.1186/s12870-024-05215-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 05/29/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND Tomato (Lycopersicon esculentum), a valuable economic crop worldwide, often goes to waste due to improper packaging and handling. In the present study, three types of low-density polyethylene nanocomposite films containing 3% clay (Closite 20A), 3% TiO2 nanoparticles, and their combination were synthesized using melt blending method, and evaluated on the quality parameters of tomato fruit during 42 days of storage at 4 °C. RESULTS Transmission electron microscopy confirmed the degree of dispersion and exfoliation of the nanoparticles. The TiO2/clay-nanocomposite films exhibited notable enhancements in Young's modulus and tensile strength compared to conventional films. The addition of clay and TiO2 nanoparticles resulted in reduced permeability to CO2, O2, and water vapor. Fruits packed with clay/TiO2 nanocomposite films showed decreased ethylene production, mitigated weight loss, and maintained pH, titratable acidity, total soluble solids, and firmness. Furthermore, clay/TiO2 nanocomposite films enhanced membrane stability, decreased membrane lipid peroxidation, and enhanced catalase and ascorbate peroxidase enzyme activity in fruits. CONCLUSIONS The relatively good exfoliation of clay nanoparticles and the proper dispersion of TiO2 nanoparticles, which were confirmed by TEM, led to an increase in mechanical and physical properties in the Clay/TiO2 nanocomposite. This film displayed more potential in maintaining the quality properties of tomato fruit during cold storage. Therefore, this film can be considered a practical solution for minimizing pathogen risks and contamination, and enhancing the overall quality of tomato fruit.
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Affiliation(s)
- Hojatollah Bodaghi
- Department of Horticulture Science and Plant Protection, College of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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Bodaghi H, Hagh ZG. Application of clay-TiO2 nanocomposite packaging films on pears (Prunus communis L. cv. Williams) under cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00157-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Pesce GR, Mauromicale G. Cynara cardunculus L.: Historical and Economic Importance, Botanical Descriptions, Genetic Resources and Traditional Uses. COMPENDIUM OF PLANT GENOMES 2019. [DOI: 10.1007/978-3-030-20012-1_1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Fernandes L, Saraiva JA, Pereira JA, Casal S, Ramalhosa E. Post-harvest technologies applied to edible flowers: A review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1473422] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
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Effect of different anti-browning agents on quality of minimally processed early potatoes packaged on a compostable film. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ebrahimi H, Abedi B, Bodaghi H, Davarynejad G, Haratizadeh H, Conte A. Investigation of developed clay‐nanocomposite packaging film on quality of peach fruit (
Prunus persica
Cv. Alberta) during cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13466] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hossein Ebrahimi
- Department of Horticultural Science, College of AgricultureFerdowsi University of MashhadMashhad Iran
| | - Bahram Abedi
- Department of Horticultural Science, College of AgricultureFerdowsi University of MashhadMashhad Iran
| | - Hojatollah Bodaghi
- Department of Horticulture Science and Plant ProtectionCollege of Agriculture, Shahrood University of TechnologyShahrood Iran
| | - Gholamhossein Davarynejad
- Department of Horticultural Science, College of AgricultureFerdowsi University of MashhadMashhad Iran
| | | | - Amalia Conte
- Department of Agricultural Sciences, Food and EnvironmentUniversity of Foggia, via Napoli 25Foggia 71122 Italy
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Ghidelli C, Pérez-Gago MB. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:662-679. [DOI: 10.1080/10408398.2016.1211087] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Christian Ghidelli
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
- R & D Department, Advanced Technologies Inspiralia, Madrid, Spain
| | - María B. Pérez-Gago
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
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Licciardello F, Pandino G, Barbagallo RN, Lombardo S, Restuccia C, Muratore G, Mazzaglia A, Strano MG, Mauromicale G. Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wani SM, Amin S, Javaid I, Masoodi FA, Mir SA, Ganai SA, Yildiz F. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-1-4939-7018-6_13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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García-Martínez N, Andreo-Martínez P, Almela L, Guardiola L, Gabaldón JA. Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere. J Food Prot 2017; 80:740-749. [PMID: 28358262 DOI: 10.4315/0362-028x.jfp-16-289] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Accepted: 11/08/2016] [Indexed: 11/11/2022]
Abstract
In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.
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Affiliation(s)
- Nuria García-Martínez
- Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain
| | - Pedro Andreo-Martínez
- Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain
| | - Luis Almela
- Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain
| | - Lucía Guardiola
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain
| | - José A Gabaldón
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain
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Pandino G, Barbagallo R, Lombardo S, Restuccia C, Muratore G, Licciardello F, Mazzaglia A, Ricceri J, Pesce G, Mauromicale G. Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.056] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Lombardo S, Restuccia C, Muratore G, Barbagallo RN, Licciardello F, Pandino G, Scifò GO, Mazzaglia A, Ragonese F, Mauromicale G. Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:650-658. [PMID: 27144811 DOI: 10.1002/jsfa.7784] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 04/26/2016] [Accepted: 04/26/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Although nitrogen (N) fertilisation is essential for promoting crop yield, it may also affect the produce quality. Here, the influence of three N fertiliser rates (0 kg ha-1 as a control, 200 kg ha-1 and 400 kg ha-1 referred to as N0 , N200 and N400, respectively) on the overall quality of minimally processed globe artichoke heads was investigated during refrigerated storage for 12 days. RESULTS Throughout the storage time, N fertilised samples had higher inulin contents than those unfertilised. In addition, the respiratory quotient of N200 and N400 samples was 2-fold and 2.5-fold lower than N0 ones, whose values were close to the normal range for vegetables. All the samples reported good microbiological standards, although N200 and N400 achieved lower mesophilic and psychotropic counts than N0 throughout the storage time. After 8 and 12 days of refrigerated storage, the N200 samples showed the highest scores of positive sensory descriptors. CONCLUSION A fertiliser level of 200 kg N ha-1 is suitable for obtaining minimally processed globe artichoke heads with good nutritional, sensory and microbiological quality, characterised by low endogenous oxidase activities. Proper packaging systems and procedures are, however, crucial for extending the product shelf-life and, thus, promoting its exportation on a wider scale. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Sara Lombardo
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Cristina Restuccia
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Giuseppe Muratore
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Riccardo N Barbagallo
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Fabio Licciardello
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Gaetano Pandino
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Giovanna O Scifò
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Agata Mazzaglia
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Francesca Ragonese
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
| | - Giovanni Mauromicale
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123, Catania, Italy
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Kizilirmak Esmer O, Yalcin Melikoglu A. Does the Oxygen Permeability affect the Equilibrium Gas Concentrations in Passive Modified Atmosphere Packaged Pomegranate Arils? J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12248] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Sergio L, Gatto M, Spremulli L, Pieralice M, Linsalata V, Di Venere D. Packaging and storage conditions to extend the shelf life of semi-dried artichoke hearts. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.064] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Role of protease and oxidase activities involved in some technological aspects of the globe artichoke processing and storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.039] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Muratore G, Restuccia C, Licciardello F, Lombardo S, Pandino G, Mauromicale G. Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Lombardo S, Restuccia C, Pandino G, Licciardello F, Muratore G, Mauromicale G. Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.12.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Di Salvo R, Fadda C, Sanguinetti AM, Naes T, Del Caro A. Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12422] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Riccardo Di Salvo
- Dipartimento per la Ricerca nelle Produzioni Animali; Agris; Loc. Bonassai S.S. 291 Sassari-Fertilia Km 18.600 Italy
| | - Costantino Fadda
- Dipartimento di Agraria; University of Sassari; Viale Italia 39 07100 Sassari Italy
| | | | - Tormod Naes
- Department of Food Science; University of Copenhagen; 1958 Frederiksberg Copenhagen Denmark
- Nofima Food; Oslovegen 1 Ås 1430 Norway
| | - Alessandra Del Caro
- Dipartimento di Agraria; University of Sassari; Viale Italia 39 07100 Sassari Italy
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Bodaghi H, Mostofi Y, Oromiehie A, Zamani Z, Ghanbarzadeh B, Costa C, Conte A, Del Nobile MA. Evaluation of the photocatalytic antimicrobial effects of a TiO2 nanocomposite food packaging film by in vitro and in vivo tests. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.027] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Mastromatteo M, Conte A, Del Nobile MA. Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.). INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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CONTE A, LUCERA A, COSTA C, MASTROMATTEO M, DEL NOBILE M. COMBINED STRATEGIES FOR READY-TO-COOK LAMPASCIONI (MUSCARI COMOSUM L.). J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00539.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mastromatteo M, Mastromatteo M, Conte A, Del Nobile MA. Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward). Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.11.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bonasia A, Conversa G, Lazzizera C, Gambacorta G, Elia A. Morphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2689-2693. [PMID: 20853305 DOI: 10.1002/jsfa.4141] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
BACKGROUND Three new artichoke seed-propagated hybrids (Tempo, Opal and Madrigal) were compared with two standard cultivated varietal types [Catanese and Violet du Provence (VP)] in terms of head morphology, processing performance, nutritional or technological qualitative traits, in order to define their best use. RESULTS Compared to the other genotypes, Opal and Madrigal had more rounded, heavier, larger heads, higher processing yield (>400 g of heart kg(-1) raw head) and lower total phenol (TP) content (2.4 g of gallic acid equivalents kg(-1) FW). VP gave a higher processing yield than Catanese and showed the highest TP content (6.5 g kg(-1) FW). Tempo hearts were more similar to those of VP in biometrical and chemical terms (P, Na, K, Ca); they had the highest dry matter content (163 g kg(-1) FW) and the waste left after peeling had the highest TP content. CONCLUSIONS Hybrid artichokes, especially Opal and Madrigal, appear more suitable for the processing industry and also for fresh-cut production due to their highest processing yield and lowest total phenol content. Because of its high total phenol content, Tempo waste represents a possible source of natural antioxidant in the pharmaceutical field and in the food industry (as a food additive).
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Affiliation(s)
- Anna Bonasia
- Department of Agro-Environmental Science, Chemistry and Plants Protection-DiSACD-University of Foggia, Foggia, Italy.
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Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9013-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Del Nobile MA, Muratore G, Conte A, Incoronato AL, Panza O. An integrated approach to extend the shelf life of a composite pastry product (cannoli). J Food Prot 2009; 72:2553-60. [PMID: 20003738 DOI: 10.4315/0362-028x-72.12.2553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, a combined approach is proposed to extend the shelf life of a composite pastry product (cannoli). In particular, to delay moisture migration, one, two, or three layers of a zein-based coating were studied. A three-layer coating represented the most effective solution to prevent rapid pastry softening. A subsequent experimental trial was aimed to prolong the shelf life of the ricotta-based stuffing. To this aim, two different antimicrobial compounds (lysozyme and lemon extract) at three concentrations (2,000, 3,000, and 4,000 ppm) were investigated separately from a microbiological and a sensorial point of view. Lemon extract was the active compound that received a better score, thus suggesting using 2,000 ppm of citrus extract in the last step. In the final experimental trial, cannoli were coated with three layers of zein, stuffed with ricotta containing the selected active agent, and packaged in two microperforated films. The use of zein-based coating and the lemon extract in the ricotta stuffing, combined with the barrier properties of the selected packaging materials, allowed a significant prolongation of cannoli shelf life, regardless of the type of film: a shelf life of more than 3 days was recorded, compared with the control samples, which were acceptable for less than 2 days. It is reasonable to assume that the proposed integrated approach could boost the distribution of the investigated typical pastry beyond local borders.
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Affiliation(s)
- M A Del Nobile
- Department of Food Science, University of Foggia, 71100 Foggia, Italy.
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