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Karami-Eshkaftaki Z, Saei-Dehkordi S, Albadi J, Moradi M, Saei-Dehkordi SS. Coated composite paper with nano-chitosan/cinnamon essential oil-nanoemulsion containing grafted CNC@ZnO nanohybrid; synthesis, characterization and inhibitory activity on Escherichia coli biofilm developed on grey zucchini. Int J Biol Macromol 2024; 258:128981. [PMID: 38158064 DOI: 10.1016/j.ijbiomac.2023.128981] [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: 10/02/2023] [Revised: 12/03/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
This investigation aims to highlight the applicability of a potent eco-friendly developed composite film to combat the Escherichia coli biofilm formed in a model food system. ZnO nanoparticles (NPs) synthesized using green methods were anchored on the surface of cellulose nanocrystals (CNCs). Subsequently, nano-chitosan (NCh) solutions were used to disperse the synthesized nanoparticles and cinnamon essential oil (CEO). These solutions, containing various concentrations of CNC@ZnO NPs and CEO, were sequentially coated onto cellulosic papers to inhibit Escherichia coli biofilms on grey zucchini slices. Six films were developed, and Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, biodegradation, and mechanical properties were assessed. The film containing 5 % nano-emulsified CEO + 3 % dispersed CNC@ZnO nano-hybrid in an NCh solution was selected for further testing since it exhibited the largest zone of inhibition (34.32 mm) against E. coli and the highest anti-biofilm activity on biofilms developed on glass surfaces. The efficacy of the film against biofilms on zucchini surfaces was temperature-dependent. During 60 h, the selected film resulted in log reductions of approximately 4.5 logs, 2.85 logs, and 1.57 logs at 10 °C, 25 °C, and 37 °C, respectively. Applying the selected film onto zucchini surfaces containing biofilm structures leads to the disappearance of the distinctive three-dimensional biofilm framework. This innovative anti-biofilm film offers considerable potential in combatting biofilm issues on food surfaces. The film also preserved the sensory quality of zucchini evaluated for up to 60 days.
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Affiliation(s)
- Zahra Karami-Eshkaftaki
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Siavash Saei-Dehkordi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
| | - Jalal Albadi
- Department of Chemistry, Faculty of Science, Shahrekord University, Shahrekord 34141, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - S Saeid Saei-Dehkordi
- PhD graduate, Department of Chemistry, Faculty of Science, Yazd University, Yazd, Iran
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2
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Wang L, Zhang J, Yun X, Hu J, Lu H, Dong T. Effect of poly(L-lactic acid)/poly(ethylene glycol)-poly(L-lactic acid) block copolymer blend film on preservation of Chinese winter jujube (Ziziphus Jujuba Mill. cv. Dongzao). Int J Biol Macromol 2023; 253:126216. [PMID: 37572816 DOI: 10.1016/j.ijbiomac.2023.126216] [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: 04/06/2023] [Revised: 07/05/2023] [Accepted: 08/05/2023] [Indexed: 08/14/2023]
Abstract
The effect of poly(L-lactic acid)/poly(ethylene glycol)-poly(L-lactic acid) block film on preservation of Chinese winter jujube (Ziziphus Jujuba Mill.cv.Dongzao) was investigated. Eight arm poly(ethylene glycol)-poly(L-lactic acid) block copolymer (8-PEG/PLLA) and net structure 8-PEG/PLLA (NET-PEL) were successfully synthetized by ring-opening polymerization, and different percentages (5, 10, and 20 %) of them were blended with PLLA to prepared blends films. Mechanical properties, modulated different scanning calorimetry (MDSC), gas and water vapor permeability results showed that 8-PEG/PLLA and NET-PEL block copolymer greatly increased the toughness of blend films, could be decrease PLLA segment glass transition temperature (Tg)from 59.5 °C to 41.6-46.7 °C and cold crystallization temperature(Tcc)from 89.4 °C to 73.5-77.7 °C, and increased the oxygen (O2), carbon dioxide (CO2), and water vapor transmission rate. The an appropriate gas concentration [O2 (2.56-3.51 %), CO2 (5.05-5.56 %)] was created inside the PLLA/NET-PEL20% (NEPEL20)group, which could restrain increase of total soluble solids (TSS), malonaldehyde content. The firmness, color luminosity (L*), total phenols, and ascorbic acid were maintained at higher level,and kept its commercial value after 40 days of storage. The present data indicated that treating post-harvest winter jujubes with NEPEL20 MAP packaging was an effective method for preservation of postharvest winter jujube.
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Affiliation(s)
- Limei Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China; Inner Mongolia Academy of Agricultural &Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031, China
| | - Jin Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China
| | - Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China
| | - Jian Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China
| | - Hao Lu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China
| | - Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China.
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3
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Wunderlich P, Pauli D, Neumaier M, Wisser S, Danneel HJ, Lohweg V, Dörksen H. Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. Foods 2023; 12:foods12061347. [PMID: 36981272 PMCID: PMC10048631 DOI: 10.3390/foods12061347] [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: 03/01/2023] [Revised: 03/15/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
The waste of food presents a challenge for achieving a sustainable world. In Germany alone, over 10 million tonnes of food are discarded annually, with a worldwide total exceeding 1.3 billion tonnes. A significant contributor to this issue are consumers throwing away still edible food due to the expiration of its best-before date. Best-before dates currently include large safety margins, but more precise and cost effective prediction techniques are required. To address this challenge, research was conducted on low-cost sensors and machine learning techniques were developed to predict the spoilage of fresh pizza. The findings indicate that combining a gas sensor, such as volatile organic compounds or carbon dioxide, with a random forest or extreme gradient boosting regressor can accurately predict the day of spoilage. This provides a more accurate and cost-efficient alternative to current best-before date determination methods, reducing food waste, saving resources, and improving food safety by reducing the risk of consumers consuming spoiled food.
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Affiliation(s)
- Paul Wunderlich
- inIT-Institute Industrial IT, OWL University of Applied Sciences and Arts, 32657 Lemgo, Germany
| | - Daniel Pauli
- Institute for Life Science Technologies (ILT.NRW), OWL University of Applied Sciences and Arts, 32657 Lemgo, Germany
| | - Michael Neumaier
- Institute for Life Science Technologies (ILT.NRW), OWL University of Applied Sciences and Arts, 32657 Lemgo, Germany
| | - Stephanie Wisser
- inIT-Institute Industrial IT, OWL University of Applied Sciences and Arts, 32657 Lemgo, Germany
| | - Hans-Jürgen Danneel
- Institute for Life Science Technologies (ILT.NRW), OWL University of Applied Sciences and Arts, 32657 Lemgo, Germany
| | - Volker Lohweg
- inIT-Institute Industrial IT, OWL University of Applied Sciences and Arts, 32657 Lemgo, Germany
| | - Helene Dörksen
- inIT-Institute Industrial IT, OWL University of Applied Sciences and Arts, 32657 Lemgo, Germany
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4
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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5
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Ganjloo A, Bimakr M, Nazari P. Process optimization for low‐fat deep‐fried zucchini slices preparation: Effect of
aloe vera
gel coating concentration, frying temperature and frying time. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17158] [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]
Affiliation(s)
- Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Mandana Bimakr
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Parisa Nazari
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
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6
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Bleoanca I, Lanciu A, Patrașcu L, Ceoromila A, Borda D. Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini. MEMBRANES 2022; 12:membranes12030326. [PMID: 35323801 PMCID: PMC8951633 DOI: 10.3390/membranes12030326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/05/2022] [Accepted: 03/11/2022] [Indexed: 02/01/2023]
Abstract
Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storability, preserves quality, and decreases the overall postharvest losses. This study evaluated the efficacy of two nanoemulsions formulae containing thyme essential oil and whey proteins as coatings for zucchini, with the purpose of extending their shelf-life. The nanoemulsions were rheologically evaluated and the formula with guar and arabic gum mix stabilizer (S) showed a better capacity to restructure after strain compared to the formulae with Tween 20 (T). The S coating material had a better capacity to integrate nanoparticles compared to T. However, when applied on zucchini, T coating was more effective in reducing weight loss showing 16% weight loss compared to 21% in S, after 42 days. At the end of storage at 10 °C, the T-coated zucchini had better firmness (p < 0.05) compared with S and both coatings were superior to control (p < 0.05). POD (peroxidase) activity was high in peel at the end of storage when also CAT (catalase) showed a sudden increase. On the 42nd day of storage, the highest enzymes activity (CAT, POD, and APX (ascorbate peroxidase)) was present in the S-coated zucchini peel. The most abundant volatile in T coating was α-pinene and 4-carene in S. Sensory analysis showed that T coating delayed the appearance of senescence while S exhibited surface cracks.
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Affiliation(s)
- Iulia Bleoanca
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania; (I.B.); (A.L.)
| | - Andreea Lanciu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania; (I.B.); (A.L.)
| | - Livia Patrașcu
- Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania; (L.P.); (A.C.)
| | - Alina Ceoromila
- Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania; (L.P.); (A.C.)
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania; (I.B.); (A.L.)
- Correspondence: ; Tel.: +40-336-130-177
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7
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Di Matteo G, Di Matteo P, Sambucci M, Tirillò J, Giusti AM, Vinci G, Gobbi L, Prencipe SA, Salvo A, Ingallina C, Spano M, Sobolev AP, Proietti N, Di Tullio V, Russo P, Mannina L, Valente M. Commercial Bio-Packaging to Preserve the Quality and Extend the Shelf-Life of Vegetables: The Case-Study of Pumpkin Samples Studied by a Multimethodological Approach. Foods 2021; 10:foods10102440. [PMID: 34681489 PMCID: PMC8535681 DOI: 10.3390/foods10102440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/07/2021] [Accepted: 10/09/2021] [Indexed: 12/26/2022] Open
Abstract
A multidisciplinary protocol is proposed to monitor the preservation of fresh pumpkin samples (FP) using three commercial polymeric films: A made of biodegradable cellophane from regenerated cellulose pulp; B from corn starch, cassava and eucalyptus, C made of polylactic acid from corn starch, and a polyethylene film used as reference (REF). Chemical, mechanical and microbiological analyses were applied on packaging and fresh and packaged samples at different times. After an 11-day period, NMR spectroscopy results showed a sucrose increase and a malic acid decrease in all the biofilms with respect to FP; fructose, glucose, galactose levels remained quite constant in biofilms B and C; the most abundant amino acids remained quite constant in biofilm A and decreased significantly in biofilm B. From microbiological analyses total microbial count was below the threshold value up to 7 days for samples in all the films, and 11 days for biofilm C. The lactic acid bacteria, and yeasts and molds counts were below the acceptability limit during the 11 days for all packages. In the case of biofilm C, the most promising packaging for microbiological point of view, aroma analysis was also carried out. In this paper, you can find all the analysis performed and all the values found.
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Affiliation(s)
- Giacomo Di Matteo
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Paola Di Matteo
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Matteo Sambucci
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Jacopo Tirillò
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Anna Maria Giusti
- Dipartimento di Medicina Sperimentale, Sapienza Università di Roma, Viale Regina Elena 324, 00161 Roma, Italy;
| | - Giuliana Vinci
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Laura Gobbi
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Sabrina Antonia Prencipe
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Andrea Salvo
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Cinzia Ingallina
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Mattia Spano
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Anatoly P. Sobolev
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Noemi Proietti
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Valeria Di Tullio
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Paola Russo
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
- Correspondence: (P.R.); (L.M.); Tel.: +39-06-44585565 (P.R.); +39-06-499137352 (L.M.)
| | - Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
- Correspondence: (P.R.); (L.M.); Tel.: +39-06-44585565 (P.R.); +39-06-499137352 (L.M.)
| | - Marco Valente
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
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8
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Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101302] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Conceptual Study and Manufacturing of a Configurable and Weld-Free Lattice Base for Automatic Food Machines. MATERIALS 2021; 14:ma14071692. [PMID: 33808236 PMCID: PMC8037862 DOI: 10.3390/ma14071692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/22/2021] [Accepted: 03/24/2021] [Indexed: 11/16/2022]
Abstract
The study is aimed at developing a modular lattice base for automatic food machines, starting with a solution already patented by some of the authors. In this case, welded carpentry modules were interlocked with a system of profiles and metal inserts, also in welded carpentry, and the union was stabilized by structural adhesive bonding. Since welding involves long processing times and thermal distortions to be restored later, the driver of this study is to limit the use of welding as much as possible while increasing the modularity of the construction. For this purpose, various solution concepts have been generated where a common feature is the presence of rods of the same geometry and section to be joined together in configurable structural nodes. The concepts are qualitatively evaluated in light of the requirements, and the selected concept is digitally and physically prototyped. The prototype has been in service from over 5 years without showing any problems whatsoever.
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Fan K, Zhang M, Guo C, Dan W, Devahastin S. Laser-Induced Microporous Modified Atmosphere Packaging and Chitosan Carbon-Dot Coating as a Novel Combined Preservation Method for Fresh-Cut Cucumber. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02617-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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11
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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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12
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Tucci P, Centorotola G, Salini R, Iannetti L, Sperandii AF, D'Alterio N, Migliorati G, Pomilio F. Challenge test studies on Listeria monocytogenes in ready-to-eat iceberg lettuce. Food Sci Nutr 2019; 7:3845-3852. [PMID: 31890162 PMCID: PMC6924298 DOI: 10.1002/fsn3.1167] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/12/2019] [Accepted: 07/24/2019] [Indexed: 11/08/2022] Open
Abstract
Shelf-life studies in ready-to-eat (RTE) modified atmosphere packaged (MAP) precut iceberg lettuce (minimally processed) were carried out in order to evaluate the natural microflora of the product and survival or multiplication of Listeria monocytogenes (L. monocytogenes), taking into consideration the impact of the production steps resulting in a reduction of the shelf life of the fresh-cut produce, due to the accelerated enzymatic activity, moisture loss, and microbial proliferation. The research first aimed to evaluate the characteristics of the natural microflora of the product, and then, L. monocytogenes dynamics were studied via challenge tests. L. monocytogenes concentration was studied at 8 and 12°C storage temperature for 10 days, 6 days longer than their shelf life. The number of L. monocytogenes in samples stored both at 8°C and 12°C increased gradually, more evidently in samples stored at 12°C. L. monocytogenes dynamics were studied to define maximum growth rate (μmax) at 8°C (0.0104 log10CFU/g/h) and 12°C (0.0183 log10CFU/g/h). Data obtained from the study were used to develop and validate a specific predictive model able to predict the behavior of L. monocytogenes in RTE MAP iceberg lettuce. According to the model, an increase in storage temperature of 6°C (e.g., from 8 to 14°C) would lead to an increase in L. monocytogenes concentration of more than 6 log10CFU/g at the 10th day of the challenge test (12th days of shelf life). Storage at 4°C allowed to increase L. monocytogenes enumeration from 3.30 log10CFU/g at D0 to 3.60 log10CFU/g at D10. The model could be applied to microorganisms other than L. monocytogenes, modifying the coefficients of the polynomial equation on which it is based.
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Affiliation(s)
- Patrizia Tucci
- National Reference Laboratory for Listeria monocytogenesIstituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise “G. Caporale”TeramoItaly
| | - Gabriella Centorotola
- National Reference Laboratory for Listeria monocytogenesIstituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise “G. Caporale”TeramoItaly
| | - Romolo Salini
- National Reference Laboratory for Listeria monocytogenesIstituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise “G. Caporale”TeramoItaly
| | - Luigi Iannetti
- National Reference Laboratory for Listeria monocytogenesIstituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise “G. Caporale”TeramoItaly
| | - Anna Franca Sperandii
- National Reference Laboratory for Listeria monocytogenesIstituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise “G. Caporale”TeramoItaly
| | - Nicola D'Alterio
- National Reference Laboratory for Listeria monocytogenesIstituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise “G. Caporale”TeramoItaly
| | - Giacomo Migliorati
- National Reference Laboratory for Listeria monocytogenesIstituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise “G. Caporale”TeramoItaly
| | - Francesco Pomilio
- National Reference Laboratory for Listeria monocytogenesIstituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise “G. Caporale”TeramoItaly
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Fan W, Ren H, Wang Y, Peng C, Lian X, Cao Y. Orthogonal array design for optimization of phenyllactic acid-sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2835-2845. [PMID: 30447081 DOI: 10.1002/jsfa.9495] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 11/11/2018] [Accepted: 11/12/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND In order to develop active packaging of lily products, we for the first time investigated the effects of phenyllactic acid (PLA) incorporated into a sodium alginate (SA)-based coating on the quality of minimally processed lily bulbs stored at 4 °C for 15 days. RESULTS L9 (34 ) orthogonal array design showed that the optimal concentrations of PLA, SA and glycerinum were 0.03, 0.03 and 0.05 mol L-1 , respectively, to prepare a blend coating. It was noticed that a PLA-SA blend coating treatment could inhibit browning and maintain the firmness and ascorbic acid of minimally processed lily bulbs. Compared with the control, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) activities of PLA-SA blend coating treated minimally processed lily bulbs reduced by about 31%, 21% and 29% on the 15th day, respectively. Total phenolic and quinone contents decreased, respectively, by 16% and 55% at the same time. Moreover, PLA-SA blend coating treatment eliminated the accumulation of malonaldehyde (MDA) while inhibiting microbial growth of minimally processed lily bulbs. CONCLUSIONS These results showed PLA-SA blend coating could effectively maintain quality of minimally processed lily bulbs stored at 4 °C, and it might be a prospective technology. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Wenguang Fan
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Haiwei Ren
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Yonggang Wang
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Cheng Peng
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Xiaofeng Lian
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
| | - Yingying Cao
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, P. R. China
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14
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Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9180-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Danza A, Conte A, Mastromatteo M, Del Nobile MA. Preservation Techniques to Extent the Shelf Life of Fresh-Cut Melon. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alessandra Danza
- Department of Agriculture Sciences, Food and Environment; University of Foggia; via Napoli, 25 71122 Foggia Italy
| | - Amalia Conte
- Department of Agriculture Sciences, Food and Environment; University of Foggia; via Napoli, 25 71122 Foggia Italy
| | - Marcella Mastromatteo
- Department of Agriculture Sciences, Food and Environment; University of Foggia; via Napoli, 25 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture Sciences, Food and Environment; University of Foggia; via Napoli, 25 71122 Foggia Italy
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16
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Kaur M, Kalia A, Thakur A. Effect of biodegradable chitosan-rice-starch nanocomposite films on post-harvest quality of stored peach fruit. STARCH-STARKE 2017. [DOI: 10.1002/star.201600208] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Manpreet Kaur
- Department of Microbiology; College of Basic Sciences and Humanities; Ludhiana Punjab India
| | - Anu Kalia
- Department of Soil Science; College of Agriculture; Punjab Agricultural University; Ludhiana Punjab India
| | - Anirudh Thakur
- Department of Fruit Science; College of Agriculture; Punjab Agricultural University; Ludhiana Punjab India
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17
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Santos AR, da Silva AF, Amaral VCS, Ribeiro AB, de Abreu Filho BA, Mikcha JMG. Application of edible coating with starch and carvacrol in minimally processed pumpkin. Journal of Food Science and Technology 2016; 53:1975-83. [PMID: 27413224 DOI: 10.1007/s13197-016-2171-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2015] [Accepted: 01/06/2016] [Indexed: 12/31/2022]
Abstract
The present study evaluated the effect of an edible coating of cassava starch and carvacrol in minimally processed pumpkin (MPP). The minimal inhibitory concentration (MIC) of carvacrol against Escherichia coli, Salmonella enterica serotype Typhimurium, Aeromonas hydrophila, and Staphylococcus aureus was determined. The edible coating that contained carvacrol at the MIC and 2 × MIC was applied to MPP, and effects were evaluated with regard to the survival of experimentally inoculated bacteria and autochthonous microflora in MPP. Total titratable acidity, pH, weight loss, and soluble solids over 7 days of storage under refrigeration was also analyzed. MIC of carvacrol was 312 μg/ml. Carvacrol at the MIC reduced the counts of E. coli and S. Typhimurium by approximately 5 log CFU/g. A. hydrophila was reduced by approximately 8 log CFU/g, and S. aureus was reduced by approximately 2 log CFU/g on the seventh day of storage. Carvacrol at the 2 × MIC completely inhibited all isolates on the first day of Storage. coliforms at 35 °C and 45 °C were not detected (< 3 MPN/g) with either treatment on all days of shelf life. The treatment groups exhibited a reduction of approximately 2 log CFU/g in psychrotrophic counts compared with controls on the last day of storage. Yeast and mold were not detected with either treatment over the same period. The addition of carvacrol did not affect total titratable acidity, pH, or soluble solids and improved weight loss. The edible coating of cassava starch with carvacrol may be an interesting approach to improve the safety and microbiological quality of MPP.
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Affiliation(s)
- Adriele R Santos
- Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil
| | - Alex F da Silva
- Center for Health Sciences, Graduate Program in Health Sciences, State University of Maringá, Maringá, PR Brazil
| | - Viviane C S Amaral
- Center for Health Sciences, Graduate Program in Health Sciences, State University of Maringá, Maringá, PR Brazil
| | - Alessandra B Ribeiro
- Departament of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Benicio A de Abreu Filho
- Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil ; Department of Basic Health Sciences, State University of Maringá, Maringá, PR Brazil
| | - Jane M G Mikcha
- Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil ; Department of Clinical Analyses and Biomedicine, State University of Maringá, Colombo Avenue, Maringá, PR 5790 Brazil
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18
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De Bruin W, Rossouw W, Korsten L. Comparison of Safe Alternative Dipping Treatments to Maintain Quality of Zucchini. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12186] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Willeke De Bruin
- Institute for Food, Nutrition and Well-Being and Department of Microbiology and Plant Pathology; University of Pretoria; Pretoria South Africa
| | - Werner Rossouw
- Institute for Food, Nutrition and Well-Being and Department of Microbiology and Plant Pathology; University of Pretoria; Pretoria South Africa
| | - Lise Korsten
- Institute for Food, Nutrition and Well-Being and Department of Microbiology and Plant Pathology; University of Pretoria; Pretoria South Africa
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19
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Hussein Z, Caleb OJ, Jacobs K, Manley M, Opara UL. Effect of perforation-mediated modified atmosphere packaging and storage duration on physicochemical properties and microbial quality of fresh minimally processed ‘Acco’ pomegranate arils. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.040] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Liu D, Li H, Zhou G, Yuan M, Qin Y. Biodegradable poly(lactic-acid)/poly(trimethylene-carbonate)/laponite composite film: development and application to the packaging of mushrooms (Agaricus bisporus
). POLYM ADVAN TECHNOL 2015. [DOI: 10.1002/pat.3587] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dong Liu
- Engineering Research Center of Biopolymer Functional Materials of Yunnan; Yunnan Minzu University; Kunming Yunnan 650500 China
| | - Hongli Li
- Engineering Research Center of Biopolymer Functional Materials of Yunnan; Yunnan Minzu University; Kunming Yunnan 650500 China
| | - Guoxian Zhou
- Engineering Research Center of Biopolymer Functional Materials of Yunnan; Yunnan Minzu University; Kunming Yunnan 650500 China
| | - Minglong Yuan
- Engineering Research Center of Biopolymer Functional Materials of Yunnan; Yunnan Minzu University; Kunming Yunnan 650500 China
| | - Yuyue Qin
- Institute of Yunnan Food Safety; Kunming University of Science and Technology; Kunming 650550 China
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Pasha I, Saeed F, Sultan MT, Khan MR, Rohi M. Recent developments in minimal processing: a tool to retain nutritional quality of food. Crit Rev Food Sci Nutr 2014; 54:340-51. [PMID: 24188306 DOI: 10.1080/10408398.2011.585254] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The modernization during the last century resulted in urbanization coupled with modifications in lifestyles and dietary habits. In the same era, industrial developments made it easier to meet the requirements for processed foods. However, consumers are now interested in minimally processed foods owing to increase in their awareness to have fruits and vegetables with superior quality, and natural integrity with fewer additives. The food products deteriorate as a consequence of physiological aging, biochemical changes, high respiration rat,e and high ethylene production. These factors contribute substantially to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. Simultaneously, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to utilize the modern approaches to minimize the processing and deterioration. The techniques discussed in this paper include chlorination, ozonation, irradiation, photosensitization, edible coating, natural preservative use, high-pressure processing, microwave heating, ohmic heating, and hurdle technology. The consequences of these techniques on shelf-life stability, microbial safety, preservation of organoleptic and nutritional quality, and residue avoidance are the limelight of the paper. Moreover, the discussion has been made on the feasibility and operability of these techniques in modern-day processing.
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Affiliation(s)
- Imran Pasha
- a National Institute of Food Science and Technology , University of Agriculture , Faisalabad , Pakistan
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23
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Asgari P, Moradi O, Tajeddin B. The effect of nanocomposite packaging carbon nanotube base on organoleptic and fungal growth of Mazafati brand dates. INTERNATIONAL NANO LETTERS 2014. [DOI: 10.1007/s40089-014-0098-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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In vitro and in vivo application of active compounds with anti-yeast activity to improve the shelf life of ready-to-eat table grape. World J Microbiol Biotechnol 2013; 29:1075-84. [DOI: 10.1007/s11274-013-1271-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Accepted: 01/23/2013] [Indexed: 10/27/2022]
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25
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Massolo JF, Concellón A, Chaves AR, Vicente AR. Use of 1-methylcyclopropene to complement refrigeration and ameliorate chilling injury symptoms in summer squash. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.676069] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Lucera A, Conte A, Del Nobile MA. Shelf life of ready-to-cook cauliflower mixtures as affected by packaging film mass transport properties. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03009.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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27
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Lucera A, Conte A, Del Nobile MA. Shelf life of fresh-cut green beans as affected by packaging systems. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02756.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Costa C, Conte A, Buonocore GG, Del Nobile MA. Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad. Int J Food Microbiol 2011; 148:164-7. [PMID: 21684619 DOI: 10.1016/j.ijfoodmicro.2011.05.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2011] [Revised: 04/07/2011] [Accepted: 05/22/2011] [Indexed: 10/18/2022]
Abstract
In this work, silver-montmorillonite (Ag-MMT) antimicrobial nanoparticles have been obtained by allowing silver ions from nitrate solutions to replace the Na(+) of natural montmorillonite and then to be reduced by a thermal treatment. Ag-MMT were used as active antimicrobial compounds to improve the shelf life of fresh fruit salad. In order to assess their influence on product shelf life, sensorial and microbiological quality has been monitored during the storage. The microbiological quality was determined by monitoring the principal spoilage microorganisms (mesophilic and psychrotrophic bacteria, coliforms, lactic acid bacteria, yeasts and molds). Additionally, the evolution of sensorial quality was assessed by monitoring color, odor, firmness and product overall quality. The Ag-MMT nanoparticles seemed to be effective in inhibiting microbial growth, above all at the highest tested concentration. Consequently, the sensorial quality of samples stored in the active packaging appeared to be better preserved. Thus, experimental results showed that a significant shelf life prolongation of fresh fruit salad can be obtained by a straightforward new packaging system.
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Affiliation(s)
- C Costa
- Department of Food Science, University of Foggia, Foggia, Italy
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Park JY, Choi JH, Kim BM, Park JH, Cho SK, Ghafar MW, Abd El-Aty AM, Shim JH. Determination of acetamiprid residues in zucchini grown under greenhouse conditions: application to behavioral dynamics. Biomed Chromatogr 2010; 25:136-46. [DOI: 10.1002/bmc.1529] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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