1
|
Dermesonlouoglou E, Pittas L, Taoukis P, Giannakourou M. Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling. Foods 2024; 13:2689. [PMID: 39272455 PMCID: PMC11394192 DOI: 10.3390/foods13172689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2024] [Revised: 08/22/2024] [Accepted: 08/23/2024] [Indexed: 09/15/2024] Open
Abstract
The objective was to review, using an integrated approach, all parameters related to osmotic dehydration, freezing, and frozen storage when assessing the advantages of the osmodehydrofreezing-ODF process. Peeled cherry tomatoes were treated at (T) 25, 35, and 45 °C (t) up to 180 min in glycerol-based OD-solution (50, 60, 70% w/w). OD was studied and optimized by applying the Response Surface Methodology, combined with selected desirability criteria to define the optimum process parameters. Water loss-WL, solid gain-SG, water activity reduction-aw, texture and color changes were monitored during the process. Untreated and OD-treated at optimal OD conditions (C = 61.5%, T = 36 °C; t = 72 min) samples were frozen and stored at isothermal (T, -5, -8, -14, -23 °C) and non-isothermal temperature conditions (Teff, -7.3 °C). OD samples presented acceptable color, increased firmness, low drip loss and high vitamin C/lycopene retention during frozen storage. OD increased the shelf life of frozen cherry tomato (up to 3.5 times based on sensory quality loss). The kinetic models obtained for vitamin and lycopene degradation and sensory quality loss were validated at non-isothermal conditions.
Collapse
Affiliation(s)
- Efimia Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
| | - Lefteris Pittas
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
| | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
| | - Maria Giannakourou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
| |
Collapse
|
2
|
Iqbal SZ, Haider A, Rehman FU, Cui G, Waseem M, Iqbal M, Mousavi Khaneghah A. Application of carboxymethylcellulose in combination with essential oils nano-emulsions edible coating for the preservation of kiwifruit. Int J Biol Macromol 2024; 261:129947. [PMID: 38316326 DOI: 10.1016/j.ijbiomac.2024.129947] [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: 12/05/2023] [Revised: 01/24/2024] [Accepted: 02/01/2024] [Indexed: 02/07/2024]
Abstract
The present research investigates the effectiveness of nano-emulsified coatings (C-1, C-2, and C-3) in preserving the kiwifruit at a temperature of 10 ± 2 °C with 90-95 % relative humidity (RH) for 30 days. The nano-emulsions were prepared from varied carboxymethyl cellulose (CMC) concentrations with different combinations of essential oils such as thyme, clove, and cardamom. Dynamic light scattering investigation with Zeta Sizer revealed that C-1, C-2, and C-3 nano-emulsions have nano sizes of 81.3 ± 2.3, 115.3 ± 4.2, and 63.2 ± 3.2 nm, respectively. The scanning electron microscopy images showed that the nanoemulsion of C-1 had homogenous spherical globules, C-2 had voids, and C-3 showed a non-porous structure with uniform dispersion. The X-ray diffraction analysis indicated that C-1, C-2, and C-3 nano-emulsion exhibited distinct crystallinity and peaks. The nano-emulsion C-1 had reduced crystallinity, while C-2 had lower intensity peaks, and C-3 had increased crystallinity. The results documented that compared to control kiwifruit samples, the samples coated with C-3 nano-emulsion have decreased weight loss, decay incidence, soluble solids, maturity index activity, ethylene production, total bacterial count, and increased titratable acid, and firmness attributes. The results of current research are promising and would be applicable in utilization in industrial applications.
Collapse
Affiliation(s)
- Shahzad Zafar Iqbal
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan.
| | - Ali Haider
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan
| | - Fazal Ur Rehman
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan
| | - Guihua Cui
- Department of Pharmacy, Jilin Medical University, Jilin 132013, China
| | - Muhammad Waseem
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan
| | - Munawar Iqbal
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan
| | - Amin Mousavi Khaneghah
- Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, 36 Rakowiecka F St., 02-532 Warsaw, Poland
| |
Collapse
|
3
|
Shen X, Su Y, Hua Z, Zhu H, Ünlü G, Ross C, Mendoza M, Hanrahan I, Tang J, Zhu MJ. Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions. Food Microbiol 2023; 110:104166. [DOI: 10.1016/j.fm.2022.104166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/10/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
|
4
|
Wang D, Wang Y, Lv Z, Pan Z, Wei Y, Shu C, Zeng Q, Chen Y, Zhang W. Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures. Foods 2022; 12:foods12010006. [PMID: 36613222 PMCID: PMC9818793 DOI: 10.3390/foods12010006] [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: 11/13/2022] [Revised: 12/11/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
Monitoring of the quality change of cherry tomatoes during storage is very important for the quality control of cherry tomatoes. In this study, the soluble solids content (SSC), reducing sugars (RSs), titratable acids (TAs), ascorbic acid (AA) and lycopene of cherry tomatoes during storage at 0, 4, 10 or 25 °C were measured, and the kinetic models were established. The results showed that the zero-order reaction combined with the Arrhenius kinetic model could be used for the prediction of changes in SS, RS and AA content. The first-order reaction combined with the Arrhenius kinetic model could be used for the prediction of changes in the TA and lycopene content. The volatile compounds of cherry tomatoes were simultaneously determined by the gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). A total of 104 volatile compounds were identified by GC-MS. Orthogonal partial least squares discriminant analysis (OPLS-DA) showed that there were 13 different metabolites among cherry tomatoes with different freshness. The accuracies of Fisher's models based on E-nose for discriminating freshness of cherry tomatoes stored at 0, 4, 10 and 25 °C were 96%, 100%, 92% and 90%, respectively. This study provides a theoretical basis for the quality control of cherry tomatoes during storage.
Collapse
Affiliation(s)
- Dan Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Yujiao Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Zhenzhen Lv
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
- Deyang Food and Drug Safety Inspection Center, Deyang Administration for Market Regulation, Deyang 618000, China
| | - Zhiming Pan
- Deyang Food and Drug Safety Inspection Center, Deyang Administration for Market Regulation, Deyang 618000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Chang Shu
- Deyang Food and Drug Safety Inspection Center, Deyang Administration for Market Regulation, Deyang 618000, China
| | - Qingxiao Zeng
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Yinnan Chen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Wen Zhang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, China
- Correspondence: ; Tel.: +86-816-6089521
| |
Collapse
|
5
|
Saeed M, Azam M, Ahmad T, Akhtar S, Hussain M, Nasir S, Ain QU. Utilization of pomegranate peel extract as antifungal coating agent against
Fusarium oxysporum
on tomatoes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17157] [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)
- Muhammad Saeed
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Muhammad Azam
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Tanveer Ahmad
- Department of Horticulture, MNS‐University of Agriculture Multan Punjab Pakistan
| | - Saeed Akhtar
- Institute of Food Science & Nutrition Bahauddin Zakariya University Multan Punjab Pakistan
| | - Majid Hussain
- Institute of Food Science & Nutrition Bahauddin Zakariya University Multan Punjab Pakistan
| | - Saba Nasir
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Qurat Ul Ain
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| |
Collapse
|
6
|
Jin TZ, Fan X, Mukhopadhyay S. Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes. Int J Food Microbiol 2022; 378:109827. [PMID: 35816957 DOI: 10.1016/j.ijfoodmicro.2022.109827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/28/2022] [Accepted: 07/01/2022] [Indexed: 11/26/2022]
Abstract
This study investigated the antimicrobial efficacy of two coatings against populations of nalidixic acid-resistant Salmonella, Listeria monocytogenes and native microorganisms on whole grape tomatoes. Tomatoes were surface-coated in two chitosan-acid coating solutions. Solution 1 (Chitosan) consisted of 1 % chitosan and 2 % acetic, lactic and levulinic acids. Solution 2 (Chitosan+AIT) consisted of Solution 1 plus 2 % allyl isothiocyanate (AIT). After the treatments, tomatoes were placed in PET containers and stored at 10 °C for 21 days. Chitosan and Chitosan+AIT treatments reduced Salmonella populations from 3.65 to 1.28 and <0.70 log CFU/tomato on day 1, respectively. Both treatments reduced Salmonella populations to undetectable levels (<0.70 log CFU/tomato) from Day 2 through Day 21. Similarly, Chitosan+AIT treatments caused a greater reduction in Listeria populations than Chitosan treatment on day 1, but there were no significant differences between the two treatments after day 2. Chitosan and Chitosan+AIT reduced native bacteria populations to an undetectable level after 2 days and reduced the population of native yeasts & molds to an undetectable level after 1 day. The presence of mold was only observed on control sample after 21 days. Quality analyses showed that samples which were subject to coating treatment maintained their texture and color for 21 days at 10 °C with less water loss compared to the controls. This study suggests that chitosan-acid coating is applicable for extending the shelf-life and enhancing the safety of grape tomatoes.
Collapse
Affiliation(s)
- Tony Z Jin
- Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, United States.
| | - Xuetong Fan
- Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, United States
| | - Sudarsan Mukhopadhyay
- Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, United States
| |
Collapse
|
7
|
Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials. Polymers (Basel) 2022; 14:polym14061146. [PMID: 35335477 PMCID: PMC8950623 DOI: 10.3390/polym14061146] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
Collapse
Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Sohail Shahzad
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan;
| | - Ajaz Hussain
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60000, Pakistan;
| | - Rehan Ali Pradhan
- Biopolymer Innovation Head, Yash Pakka Limited, Ayodhya 224135, UP, India;
| | - Muhammad Arshad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
- Correspondence:
| |
Collapse
|
8
|
Jamróz E, Tkaczewska J, Juszczak L, Zimowska M, Kawecka A, Krzyściak P, Skóra M. The influence of lingonberry extract on the properties of novel, double-layered biopolymer films based on furcellaran, CMC and a gelatin hydrolysate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107334] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
9
|
Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
10
|
Nanda S, Patra BR, Patel R, Bakos J, Dalai AK. Innovations in applications and prospects of bioplastics and biopolymers: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2022; 20:379-395. [PMID: 34867134 PMCID: PMC8629338 DOI: 10.1007/s10311-021-01334-4] [Citation(s) in RCA: 65] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Accepted: 09/23/2021] [Indexed: 05/22/2023]
Abstract
Non-biodegradable plastics are continually amassing landfills and oceans worldwide while creating severe environmental issues and hazards to animal and human health. Plastic pollution has resulted in the death of millions of seabirds and aquatic animals. The worldwide production of plastics in 2020 has increased by 36% since 2010. This has generated significant interest in bioplastics to supplement global plastic demands. Bioplastics have several advantages over conventional plastics in terms of biodegradability, low carbon footprint, energy efficiency, versatility, unique mechanical and thermal characteristics, and societal acceptance. Bioplastics have huge potential to replace petroleum-based plastics in a wide range of industries from automobiles to biomedical applications. Here we review bioplastic polymers such as polyhydroxyalkanoate, polylactic acid, poly-3-hydroxybutyrate, polyamide 11, and polyhydroxyurethanes; and cellulose-based, starch-based, protein-based and lipid-based biopolymers. We discuss economic benefits, market scenarios, chemistry and applications of bioplastic polymers.
Collapse
Affiliation(s)
- Sonil Nanda
- Titan Clean Energy Projects Corporation, Craik, SK Canada
| | - Biswa R. Patra
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK Canada
| | - Ravi Patel
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK Canada
| | - Jamie Bakos
- Titan Clean Energy Projects Corporation, Craik, SK Canada
| | - Ajay K. Dalai
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK Canada
| |
Collapse
|
11
|
Azizi-Lalabadi M, Rahimzadeh-Sani Z, Feng J, Hosseini H, Jafari SM. The impact of essential oils on the qualitative properties, release profile, and stimuli-responsiveness of active food packaging nanocomposites. Crit Rev Food Sci Nutr 2021; 63:1822-1845. [PMID: 34486886 DOI: 10.1080/10408398.2021.1971154] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Food industries attempt to introduce a new food packaging by blending essential oils (EOs) into the polymeric matrix as an active packaging, which has great ability to preserve the quality of food and increase its shelf life by releasing active compounds within storage. The main point in designing the active packaging is controlled-release of active substances for their enhanced activity. Biopolymers are functional substances, which suggest structural integrity to sense external stimuli like temperature, pH, or ionic strength. The controlled release of EOs from active packaging and their stimuli-responsive properties can be very important for practical applications of these novel biocomposites. EOs can affect the uniformity of the polymeric matrix and physical and structural characteristics of the composites, such as moisture content, solubility in water, water vapor transmission rate, elongation at break, and tensile strength. To measure the ingredients of EOs and their migration from food packaging, chromatographic methods can be used. A head-space-solid phase micro-extraction coupled to gas chromatography (HS-SPME-GC-MS) technique is as a good process for evaluating the release of Eos. Therefore, the aims of this review were to evaluate the qualitative characteristics, release profile, and stimuli-responsiveness of active and smart food packaging nanocomposites loaded with essential oils and developing such multi-faceted packaging for advanced applications.
Collapse
Affiliation(s)
- Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zeinab Rahimzadeh-Sani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Jianguo Feng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Hamed Hosseini
- Department of Mechanical Engineering, Faculty of Engineering, Golestan University, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| |
Collapse
|
12
|
Sheng L, Zhu MJ. Practical in-storage interventions to control foodborne pathogens on fresh produce. Compr Rev Food Sci Food Saf 2021; 20:4584-4611. [PMID: 34190395 DOI: 10.1111/1541-4337.12786] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 01/23/2023]
Abstract
Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.
Collapse
Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| |
Collapse
|
13
|
Jung J, Schaffner DW. Quantification of Survival and Transfer of Salmonella on Fresh Cucumbers during Waxing. J Food Prot 2021; 84:456-462. [PMID: 33125056 DOI: 10.4315/jfp-20-375] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Accepted: 10/27/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cucumbers found in retail markets are often waxed to improve visual appeal and retard moisture loss. This waxing may affect bacterial survival, and the waxing process may facilitate cross-contamination between cucumbers. This study assessed the survival of Salmonella on waxed and unwaxed cucumbers and the potential for Salmonella cross-contamination during the waxing process. Fresh waxed or unwaxed cucumbers were spot inoculated with a cocktail of Salmonella enterica strains. Three different wax coatings (mineral oil, vegetable oil, or petroleum wax) were manually applied to unwaxed cucumbers using polyethylene brushes. Salmonella transfer from inoculated cucumbers to the brush or to uninoculated cucumbers was quantified. Higher Salmonella concentrations were observed on waxed cucumbers during the first 3 days of storage, but the final concentration on unwaxed cucumbers was higher than on waxed cucumbers at the end of storage, regardless of storage temperature. The wax formulation did affect the survival of Salmonella inoculated directly into waxes, with a significant decline in Salmonella populations observed in vegetable-based wax coating but with populations unchanged over 7 days at 7 or 21°C in mineral oil-based and petroleum-based waxes. Salmonella cells could transfer from inoculated unwaxed cucumbers to brushes used for waxing and then to uninoculated cucumbers during waxing. A significantly higher log percentage of transfer to brushes was observed when cucumbers were waxed with vegetable oil (0.71 log percent, P = 0.00441) than with mineral oil (0.06 log percent) or petroleum (0.05 log percent). Transfer to uninoculated cucumbers via brushes was also quantified (0.18 to 0.35 log percent transfer). Salmonella remaining on contaminated cucumbers after waxing could be detected for up to 7 days, and Salmonella survived better on cucumbers treated with a petroleum-based wax. These findings should be useful in managing the risk of Salmonella contamination in cucumbers during postharvest handling. HIGHLIGHTS
Collapse
Affiliation(s)
- Jiin Jung
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA.,(ORCID: https://orcid.org/0000-0001-9200-0400 [D.W.S.])
| |
Collapse
|
14
|
Song Y, Annous BA, Fan X. Cold plasma-activated hydrogen peroxide aerosol on populations of Salmonella Typhimurium and Listeria innocua and quality changes of apple, tomato and cantaloupe during storage - A pilot scale study. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107358] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
15
|
He Q, Guo M, Jin TZ, Arabi SA, Liu D. Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes. Int J Food Microbiol 2020; 337:108936. [PMID: 33161345 DOI: 10.1016/j.ijfoodmicro.2020.108936] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 09/19/2020] [Accepted: 10/10/2020] [Indexed: 02/07/2023]
Abstract
Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contaminated cherry tomatoes. Thyme (Thymus daenensis) essential oil nanoemulsion (TEON, 8.28 nm in diameter with a narrow size distribution) was formulated via ultrasonic nanoemulsification, showing remarkably improved antimicrobial activity against Escherichia coli (E. coli) O157:H7, compared to the coarse emulsion. The antimicrobial effect of ultrasound (US), thyme essential oil nanoemulsion (TEON) and the combination of both treatments was assessed against E. coli O157:H7. The remarkable synergistic effects of the combined treatments were achieved, which decontaminated the E. coli populations by 4.49-6.72 log CFU/g on the surface of cherry tomatoes, and led to a reduction of 4.48-6.94 log CFU/sample of the total inactivation. TEON combined with US were effective in reducing the presence of bacteria in wastewater, which averted the potential detrimental effect of cross-contamination resulted from washing wastewater in fresh produce industry. Moreover, the treatments did not noticeably alter the surface color and firmness of cherry tomatoes. Therefore, ultrasound combined with TEON is a promising and feasible alternative for the reduction of microbiological contaminants, as well as retaining the quality characteristics of cherry tomatoes.
Collapse
Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| |
Collapse
|
16
|
Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review. Polymers (Basel) 2020; 12:polym12102403. [PMID: 33086533 PMCID: PMC7603116 DOI: 10.3390/polym12102403] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/19/2020] [Accepted: 09/24/2020] [Indexed: 01/09/2023] Open
Abstract
Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.
Collapse
|
17
|
Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/9040535] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.
Collapse
|
18
|
Liu X, Zhang X, Zhang X, Li F, Tian Y, Du M, Zhao H, Shao L. Antibacterial activity of
Osmunda japonica
(Thunb) polysaccharides and its effect on tomato quality maintenance during storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14541] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Xiaochen Liu
- College of Food Science Northeast Agricultural University Changjiang Road 600 Xiangfang District Harbin Heilongjiang Province 150030 China
| | - Xiuling Zhang
- College of Food Science Northeast Agricultural University Changjiang Road 600 Xiangfang District Harbin Heilongjiang Province 150030 China
| | - Xueting Zhang
- College of Food Science Northeast Agricultural University Changjiang Road 600 Xiangfang District Harbin Heilongjiang Province 150030 China
| | - Fengfeng Li
- College of Food Science Northeast Agricultural University Changjiang Road 600 Xiangfang District Harbin Heilongjiang Province 150030 China
| | - Yaqin Tian
- College of Food Science Northeast Agricultural University Changjiang Road 600 Xiangfang District Harbin Heilongjiang Province 150030 China
| | - Meiling Du
- College of Food Science Northeast Agricultural University Changjiang Road 600 Xiangfang District Harbin Heilongjiang Province 150030 China
| | - Hengtian Zhao
- Northeast Institute of Geography and Agroecology Chinese Academy of Sciences 138# Haping Road Nangang District Harbin Heilongjiang Province 150080 China
| | - Lingling Shao
- Northeast Institute of Geography and Agroecology Chinese Academy of Sciences 138# Haping Road Nangang District Harbin Heilongjiang Province 150080 China
| |
Collapse
|
19
|
Mustapha AT, Zhou C, Wahia H, Sarpong F, Nasiru MM, Adegbemiga YB, Ma H. Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
- School of Biological and Food Engineering Chuzhou University Chuzhou PR China
| | - Hafida Wahia
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| | - Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| | | | | | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| |
Collapse
|
20
|
Callahan MT, Micallef SA. Waxing and cultivar affect Salmonella enterica persistence on cucumber (Cucumis sativus L.) fruit. Int J Food Microbiol 2019; 310:108359. [DOI: 10.1016/j.ijfoodmicro.2019.108359] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 09/08/2019] [Accepted: 09/09/2019] [Indexed: 11/24/2022]
|
21
|
Fan X, Sokorai KJB, Gurtler JB. Advanced oxidation process for the inactivation of Salmonella typhimurium on tomatoes by combination of gaseous ozone and aerosolized hydrogen peroxide. Int J Food Microbiol 2019; 312:108387. [PMID: 31669763 DOI: 10.1016/j.ijfoodmicro.2019.108387] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 09/20/2019] [Accepted: 10/11/2019] [Indexed: 11/25/2022]
Abstract
Fresh produce-associated outbreaks of foodborne illnesses continue to occur every year in the U.S., suggesting limitations of current practices and the need for effective intervention technologies. Advanced oxidation process involves production of hydrogen radicals, which are the strongest oxidant. The objective of the present study was to evaluate the effectiveness of advanced oxidation process by combining gaseous ozone and aerosolized hydrogen peroxide. Grape tomatoes were inoculated with a 2-strain cocktail of Salmonella typhimurium on both stem scar and smooth surface. Gaseous ozone (800 and 1600 ppm) and aerosolized hydrogen peroxide (2.5, 5 and 10%) were separately or simultaneously introduced into a treatment chamber where the inoculated tomatoes were placed. During the 30 min treatments, hydrogen peroxide was aerosolized using an atomizer operated in two modes: continuously or 15 s on/50 s off. After the treatments, surviving Salmonella on the smooth surface and stem scar were enumerated. Results showed that ozone alone reduced Salmonella populations by <0.6 log CFU/fruit on both the smooth surface and the stem scar area, and aerosolized hydrogen peroxide alone reduced the populations by up to 2.1 log CFU/fruit on the smooth surface and 0.8 log CFU/fruit on stem scar area. However, the combination treatments reduced the populations by up to 5.2 log CFU/fruit on smooth surface and 4.2 log CFU/fruit on the stem scar. Overall, our results demonstrate that gaseous ozone and aerosolized hydrogen peroxide have synergistic effects on the reduction of Salmonella populations on tomatoes.
Collapse
Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Kimberly J B Sokorai
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Joshua B Gurtler
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| |
Collapse
|
22
|
Ju J, Chen X, Xie Y, Yu H, Guo Y, Cheng Y, Qian H, Yao W. Application of essential oil as a sustained release preparation in food packaging. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.005] [Citation(s) in RCA: 132] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
23
|
Kumar N, Neeraj. Polysaccharide-based component and their relevance in edible film/coating: a review. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-10-2018-0294] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.
Design/methodology/approach
In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.
Findings
From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.
Originality/value
Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.
Collapse
|
24
|
Niu B, Shao P, Chen H, Sun P. Structural and physiochemical characterization of novel hydrophobic packaging films based on pullulan derivatives for fruits preservation. Carbohydr Polym 2019; 208:276-284. [DOI: 10.1016/j.carbpol.2018.12.070] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 12/03/2018] [Accepted: 12/21/2018] [Indexed: 01/24/2023]
|
25
|
Nondestructive Detection of Postharvest Quality of Cherry Tomatoes Using a Portable NIR Spectrometer and Chemometric Algorithms. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-018-01429-9] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
26
|
Fan X, Gurtler JB, Sokorai KJB. Tomato type and post-treatment water rinse affect efficacy of acid washes against Salmonella enterica inoculated on stem scars of tomatoes and product quality. Int J Food Microbiol 2018; 280:57-65. [PMID: 29783044 DOI: 10.1016/j.ijfoodmicro.2018.05.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 05/09/2018] [Accepted: 05/11/2018] [Indexed: 11/30/2022]
Abstract
A study was conducted to evaluate the effects of post-treatment rinsing with water on the inactivation efficacy of acid treatments against Salmonella inoculated onto stem scar areas of two types of tomatoes. In addition, impact on fruit quality was investigated during 21 days post-treatment storage at 10 °C. A four-strain cocktail of Salmonella enterica (S. Montevideo, S. Newport, S. Saintpaul, and S. Typhimurium) was inoculated onto stem scar areas of grape and large round tomatoes. The inoculated fruits were then treated for 2 min with the following solutions: water, 2% lactic acid +2% acetic acid +2% levulinic acid, 1.7% lactic acid +1.7% acetic acid +1.7% levulinic acid, and 3% lactic acid +3% acetic acid. After treatments, half of the fruits were rinsed with water while another half were not rinsed. Non-inoculated grape tomatoes for quality analysis were treated with the same solutions with and without subsequent water rinse. Results demonstrated that the acid combinations reduced populations of Salmonella enterica on the stem scar area of grape tomatoes by 1.52-1.90 log CFU/fruit, compared with the non-treated control while water wash and rinse removed the bacterium by only 0.23-0.30 log CFU/fruit. On the stem scar of large round tomatoes, the same acid treatments achieved 3.54 log CFU/fruit reduction of the pathogen. The varying response to the acid washes between grape and large round tomatoes seems to be related to the differences in surface characteristics of stem scar areas observed with SEM. Rinsing with water after acid combination treatments did not significantly affect the efficacy of the treatments in either grape or large round tomatoes. Acidic off-odor was detected on fruits treated with acid combination without water rinse 1 day after treatment while water rinse eliminated the off-odor. The acid treatments with and without water rinse did not consistently affect appearance, color, firmness, or lycopene or ascorbic acid contents of tomatoes during 21-days storage at 10 °C. Considering the similarity in antimicrobial efficacy between the fruits with and without water rinse following acid treatments, and the elimination of acidic odor by water rinse, fruits should be rinsed with water after acid treatments. Overall, our results demonstrated that the acids were more effective in inactivating Salmonella on large round tomatoes than on grape tomatoes, and water rinses following acid treatments eliminated the acidic odor without affecting the efficacy of the acids against Salmonella.
Collapse
Affiliation(s)
- Xuetong Fan
- USDA, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, United States.
| | - Joshua B Gurtler
- USDA, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, United States
| | - Kimberly J B Sokorai
- USDA, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, United States
| |
Collapse
|
27
|
Effect of Cryptococcus laurentii on inducing disease resistance in cherry tomato fruit with focus on the expression of defense-related genes. Food Chem 2018; 254:208-216. [DOI: 10.1016/j.foodchem.2018.01.100] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 01/07/2018] [Accepted: 01/12/2018] [Indexed: 11/19/2022]
|
28
|
Han JW, Ruiz-Garcia L, Qian JP, Yang XT. Food Packaging: A Comprehensive Review and Future Trends. Compr Rev Food Sci Food Saf 2018; 17:860-877. [DOI: 10.1111/1541-4337.12343] [Citation(s) in RCA: 285] [Impact Index Per Article: 47.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 01/31/2018] [Accepted: 02/01/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Jia-Wei Han
- National Engineering Research Center for Information Technology in Agriculture; Room 1017, Building A, Beijing Nongke Masion, 11# Shuguang Huayuan Middle Road, Haidian District Beijing 100097 China
- National Engineering Laboratory for Agri-product Quality Traceability; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
- Faculty of Information Technology; Beijing Univ. of Technology; Beijing 100124 China
| | - Luis Ruiz-Garcia
- Dept. de Ingeniería Agroforestal. E.T.S.I. Agronómica, Alimentaria y Biosistemas, Univ. Politécnica de Madrid; 28040 Spain
| | - Jian-Ping Qian
- National Engineering Research Center for Information Technology in Agriculture; Room 1017, Building A, Beijing Nongke Masion, 11# Shuguang Huayuan Middle Road, Haidian District Beijing 100097 China
- National Engineering Laboratory for Agri-product Quality Traceability; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
| | - Xin-Ting Yang
- National Engineering Research Center for Information Technology in Agriculture; Room 1017, Building A, Beijing Nongke Masion, 11# Shuguang Huayuan Middle Road, Haidian District Beijing 100097 China
- National Engineering Laboratory for Agri-product Quality Traceability; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
| |
Collapse
|
29
|
Gao H, Wu W, Chen H, Qin Y, Fang X, Jin TZ. Microbial inactivation and quality improvement of tomatoes treated by package film with allyl isothiocyanate vapour. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13787] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haiyan Gao
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Weijie Wu
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Hangjun Chen
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Yanhong Qin
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Xiangjun Fang
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Tony Z. Jin
- U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| |
Collapse
|
30
|
Leal-Cervantes MG, Arvizu-Medrano SM, Martínez-Peniche R, Martínez-Gonzáles NE, Hernández-Iturriaga M. Microbiological Quality and Incidence of Salmonella on Cherry Tomatoes at Retail in Querétaro, México. J Food Prot 2018; 81:614-618. [PMID: 29537308 DOI: 10.4315/0362-028x.jfp-17-377] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Multiple outbreaks related to Salmonella in tomatoes require an evaluation of the risk associated with cherry tomatoes due to the increase in its production, consumption, and marketing in Mexico's central region. The purpose of this study was to determine the microbial quality of cherry tomatoes obtained from two retail sale points (supermarkets and local markets). Cherry tomato samples (333) were collected from four supermarkets and from four local markets, and the contents of aerobic plate count, molds and yeasts, total coliforms, and Escherichia coli were quantified; the presence of Salmonella was simultaneously determined. The median values of the microbial populations were obtained, and the data were analyzed per the sampling site by using the Wilcoxon and Kruskal-Wallis tests. The median of aerobic plate count content in tomatoes obtained from supermarkets ranged between 2.2 and 4.4 log CFU/g, and in markets from 2.9 to 4.8 log CFU/g. For molds and yeasts, the tomatoes from supermarkets (2.0 to 4.1 log CFU/g) and markets (1.5 to 4.5 log CFU/g) showed similar contents. Regardless of the sampling site, the values of total coliforms were very low, ranging from 1.0 to 1.8 log CFU/g. E. coli was detected in 5.4 and 20.1% of samples from supermarkets and markets, respectively; in both sites, the content was low (0.3 to 5.8 most probable number per g). The incidence of Salmonella was 14.1% in supermarkets and 7.8% in local markets. The results obtained from this investigation highlight the elevated risk for consumer health associated with the ingestion of cherry tomatoes.
Collapse
Affiliation(s)
- Marla G Leal-Cervantes
- 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario s/n, Col. Las Campanas, Querétaro, Querétaro, México 76010; and
| | - Sofía M Arvizu-Medrano
- 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario s/n, Col. Las Campanas, Querétaro, Querétaro, México 76010; and
| | - Ramón Martínez-Peniche
- 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario s/n, Col. Las Campanas, Querétaro, Querétaro, México 76010; and
| | - Nanci E Martínez-Gonzáles
- 2 Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamento de Farmacobiología, Marcelino García Barragán 1451, Guadalajara, Jalisco, México 44430
| | - Montserrat Hernández-Iturriaga
- 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario s/n, Col. Las Campanas, Querétaro, Querétaro, México 76010; and
| |
Collapse
|
31
|
Dong F, Wang X. Guar gum and ginseng extract coatings maintain the quality of sweet cherry. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
32
|
Fabrication and characterization of tea polyphenols loaded pullulan-CMC electrospun nanofiber for fruit preservation. Int J Biol Macromol 2018; 107:1908-1914. [DOI: 10.1016/j.ijbiomac.2017.10.054] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Revised: 09/23/2017] [Accepted: 10/10/2017] [Indexed: 12/12/2022]
|
33
|
Yun J, Wu C, Li X, Fan X. Improving the Microbial Food Safety of Fresh Fruits and Vegetables with Aqueous and Vaporous Essential Oils. NATURAL AND BIO-BASED ANTIMICROBIALS FOR FOOD APPLICATIONS 2018. [DOI: 10.1021/bk-2018-1287.ch005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Juan Yun
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China
| | - Changqing Wu
- Department of Animal and Food Science, University of Delaware, Newark, Delaware 19716, United States
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China
| | - Xuetong Fan
- Eastern Regional Research Center, ARS, USDA, Wyndmoor, Pennsylvania 19038, United States
| |
Collapse
|
34
|
Won JS, Lee SJ, Park HH, Song KB, Min SC. Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation. J Food Sci 2017; 83:138-146. [PMID: 29227543 DOI: 10.1111/1750-3841.14002] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Accepted: 11/08/2017] [Indexed: 11/29/2022]
Abstract
Grapefruit seed extract (GSE)-containing chitosan-based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high-shear mixing (10000 rpm, 2 min). Coatings with chitosan colloids containing GSE at 0.0%, 0.5%, 0.7%, and 1.0% (w/w) inactivated Salmonella on cherry tomatoes by 1.0 ± 0.3, 1.2 ± 0.3, 1.6 ± 0.1, and 2.0 ± 0.3 log CFU/cherry tomato, respectively. Coatings both with and without GSE (1.0%) effectively inhibited the growth of Salmonella and total mesophilic aerobes, reduced CO2 generation, and retarded titratable acidity decrease during storage at 10 and 25 °C. The advantage of incorporating GSE in the formulation was demonstrated by delayed microorganism growth and reduced weight loss at 25 °C. The chitosan-GSE coating did not affect lycopene concentration, color, and sensory properties (P > 0.05). Chitosan-GSE coating shows potential for improving the microbiological safety and storability of cherry tomatoes, with stronger efficacy at 25 °C than that of chitosan coating without GSE. PRACTICAL APPLICATION A novel chitosan coating containing grape fruit seed extract (GSE) improved the microbiological safety against Salmonella and storability of cherry tomatoes without altering their flavor, demonstrating its strong potential as an effective postharvest technology. Chitosan coating containing GSE might be preferable over chitosan coating without GSE for application to tomatoes that are stored at room temperature in that it more effectively inhibits microbial growth and weight loss than the coating without GSE at 25 °C.
Collapse
Affiliation(s)
- Jin Sung Won
- Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea
| | - Seung Jo Lee
- Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea
| | - Hyeon Hwa Park
- Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea
| | - Kyung Bin Song
- Dept. of Food Science and Technology, Chungnam National Univ., Daejeon 34134, Republic of Korea
| | - Sea C Min
- Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea
| |
Collapse
|
35
|
Antimicrobial activity of gelatin films based on duck feet containing cinnamon leaf oil and their applications in packaging of cherry tomatoes. Food Sci Biotechnol 2017; 26:1429-1435. [PMID: 30263679 DOI: 10.1007/s10068-017-0175-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/29/2017] [Accepted: 06/12/2017] [Indexed: 10/19/2022] Open
Abstract
Duck feet gelatin (DFG) films were prepared and applied to the packaging of cherry tomatoes. Cinnamon leaf oil (CLO) was incorporated into the DFG films at concentrations of 0.5, 1.0, and 1.5% to provide antimicrobial activity. The DFG films with 1.0% CLO incorporation exhibited the most desirable tensile strength (41.6 MPa) and elongation at break (18.5%). Regarding the antimicrobial activity, the DFG films containing CLO significantly inhibited the growth of foodborne pathogens. In addition, the DFG film with 1.0% CLO was employed in the coating and wrapping of cherry tomatoes inoculated with Salmonella typhimurium. The DFG film with 1.0% CLO incorporation reduced the population of the bacteria to below the detection limit. Moreover, the DFG film with CLO delayed the color change on cherry tomatoes. Overall, the DFG film with CLO enhanced the shelf life of cherry tomatoes and can be used as an antimicrobial packaging.
Collapse
|
36
|
State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. COATINGS 2017. [DOI: 10.3390/coatings7040056] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
37
|
Jiang Y, Fan X, Li X, Gurtler JB, Mukhopadhyay S, Jin T. Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
38
|
Ribeiro-Santos R, Andrade M, Melo NRD, Sanches-Silva A. Use of essential oils in active food packaging: Recent advances and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.021] [Citation(s) in RCA: 185] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
39
|
Sibomana MS, Ziena LW, Schmidt S, Workneh TS. Influence of Transportation Conditions and Postharvest Disinfection Treatments on Microbiological Quality of Fresh Market Tomatoes (cv. Nemo-Netta) in a South African Supply Chain. J Food Prot 2017; 80:345-354. [PMID: 28221979 DOI: 10.4315/0362-028x.jfp-16-229] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Postharvest microbial spoilage due to suboptimal transportation and packaging conditions is a key concern for the South African tomato industry. This study investigated the influence of washing with tap water or aqueous disinfectant solutions (chlorinated and anolyte water) on the microbiological quality of tomatoes during storage after transportation in nonrefrigerated trucks along two supply routes when packaged in crates and boxes. Route 1 was 1,093 km from field to storage site, while route 2 was 1,057 km. During transport, the temperature in the trucks fluctuated between 16 and 28°C and the relative humidity between 25 and 94% for route 1, while for route 2, the temperature was between 16 and 30°C and the relative humidity between 28 and 71%. Tomatoes at the pink maturity stage were sampled, treated, and stored for 28 days (11°C). The tomato firmness before treatment was 24.8 N (box samples) and 17.4 N (crate samples) for route 1, whereas it was 22.1 N (box samples) and 20.2 N (crate samples) for route 2. Temperature fluctuation during transportation led to water condensation on tomato surfaces. Tomatoes treated with anolyte water showed the lowest microbial surface burden during storage, with mean aerobic plate counts (APC) of 2.9 log CFU/cm2, coliform counts (CC) of 1.1 log CFU/cm2, and fungal counts (FC) of 2.3 log CFU/cm2. Overall, of the total APC recorded during storage, anolyte-treated samples contributed 9% while chlorinated water-treated samples contributed 30%. Of the total CC, anolyte samples presented 3% while chlorinated water samples made up 12%, and of the total recorded FC, anolyte samples contributed 7% while chlorinated water samples made up 22%. Scanning electron microscopy imaging showed surface cracks, which enable microbial colonization in crate-transported tomatoes. A combination of anolyte treatment and box packaging during transport resulted in the best microbiological quality during storage. The findings of this investigation provide motivation for the adoption of anolyte water as a postharvest disinfection treatment in the tomato industry.
Collapse
Affiliation(s)
- M S Sibomana
- Bioresources Engineering, School of Engineering, University of KwaZulu-Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209, South Africa
| | - L W Ziena
- Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209, South Africa
| | - S Schmidt
- Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209, South Africa
| | - T S Workneh
- Bioresources Engineering, School of Engineering, University of KwaZulu-Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209, South Africa
| |
Collapse
|
40
|
Kapetanakou AE, Skandamis PN. Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
41
|
Xing Y, Xu Q, Yang SX, Chen C, Tang Y, Sun S, Zhang L, Che Z, Li X. Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data. SENSORS 2016; 16:s16071111. [PMID: 27438841 PMCID: PMC4970155 DOI: 10.3390/s16071111] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 07/13/2016] [Accepted: 07/14/2016] [Indexed: 11/16/2022]
Abstract
The chitosan-based coating with antimicrobial agent has been developed recently to control the decay of fruits. However, its fresh keeping and antimicrobial mechanism is still not very clear. The preservation mechanism of chitosan coating with cinnamon oil for fruits storage is investigated in this paper. Results in the atomic force microscopy sensor images show that many micropores exist in the chitosan coating film. The roughness of coating film is affected by the concentration of chitosan. The antifungal activity of cinnamon oil should be mainly due to its main consistent trans-cinnamaldehyde, which is proportional to the trans-cinnamaldehyde concentration and improves with increasing the attachment time of oil. The exosmosis ratios of Penicillium citrinum and Aspergillus flavus could be enhanced by increasing the concentration of cinnamon oil. Morphological observation indicates that, compared to the normal cell, the wizened mycelium of A. flavus is observed around the inhibition zone, and the growth of spores is also inhibited. Moreover, the analysis of gas sensors indicate that the chitosan-oil coating could decrease the level of O₂ and increase the level of CO₂ in the package of cherry fruits, which also control the fruit decay. These results indicate that its preservation mechanism might be partly due to the micropores structure of coating film as a barrier for gas and a carrier for oil, and partly due to the activity of cinnamon oil on the cell disruption.
Collapse
Affiliation(s)
- Yage Xing
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Qinglian Xu
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Simon X Yang
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Cunkun Chen
- Key Laboratory of Physiological and Storage of Agricultural Products after Harvest in the Ministry of Agriculture, National Engineering Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China.
| | - Yong Tang
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Shumin Sun
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Liang Zhang
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Zhenming Che
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Xihong Li
- Food Engineering and Biotechnology College, Tianjin University of Science & Technology, Tianjin 300457, China.
| |
Collapse
|
42
|
Wu S, Lu M, Wang S. Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes. Food Chem 2016; 199:296-300. [PMID: 26775974 DOI: 10.1016/j.foodchem.2015.12.029] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 10/23/2015] [Accepted: 12/08/2015] [Indexed: 11/25/2022]
Abstract
Laminaria japonica-derived oligosaccharides (LJOs) exhibit antibacterial and antioxidant activities, and pullulan is a food thickener that can form impermeable films. The ability of pullulan coatings with various LJO concentrations (1% pullulan+0.1%, 0.2% or 0.3% LJOs) to preserve cherry tomatoes during storage at room temperature was investigated. The LJO-incorporated pullulan coatings were found to effectively reduce respiratory intensity, vitamin C loss, weight loss and softening, as well as to increase the amount of titratable acid and the overall likeness of fruit compared with the control. These effects were observed to be dose-dependent. Therefore, using LJO-incorporated pullulan coatings can extend the shelf life of cherry tomatoes.
Collapse
Affiliation(s)
- Shengjun Wu
- Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu 222005, China; School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China
| | - Mingsheng Lu
- Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu 222005, China; School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China
| | - Shujun Wang
- Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu 222005, China; School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China.
| |
Collapse
|
43
|
Maisanaba S, Llana-Ruiz-Cabello M, Gutiérrez-Praena D, Pichardo S, Puerto M, Prieto AI, Jos A, Cameán AM. New advances in active packaging incorporated with essential oils or their main components for food preservation. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175010] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
44
|
Cellulose sulfate based film with slow-release antimicrobial properties prepared by incorporation of mustard essential oil and β-cyclodextrin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.009] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
45
|
H. Kasper S, Hart R, Bergkvist M, A. Musah R, C. Cady N. Zein nanocapsules as a tool for surface passivation, drug delivery and biofilm prevention. AIMS Microbiol 2016. [DOI: 10.3934/microbiol.2016.4.422] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
|