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Ready-to-eat cherry tomatoes: Passive modified atmosphere packaging conditions for shelf life extension. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100407] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Wieczyńska J, Cavoski I. Antimicrobial, antioxidant and sensory features of eugenol, carvacrol and trans-anethole in active packaging for organic ready-to-eat iceberg lettuce. Food Chem 2018; 259:251-260. [PMID: 29680052 DOI: 10.1016/j.foodchem.2018.03.137] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 03/26/2018] [Accepted: 03/29/2018] [Indexed: 01/21/2023]
Abstract
In this study, bio-based emitting sachets containing eugenol (EUG), carvacrol (CAR) and trans-anethole (ANT) were inserted into cellulose (CE) and polypropylene (PP) pillow packages of organic ready-to-eat (RTE) iceberg lettuce to investigate their functional features. EUG, CAR and ANT sachets in CE; and CAR in PP packages showed antimicrobial activities against coliforms (Δlog CFU g-1 of -1.38, -0.91, -0.93 and -0.93, respectively). EUG and ANT sachets in both packages reduced discoloration (ΔE of 9.5, 1.8, 9.4 and 5.6, respectively). ANT in both, and EUG only in PP packages induced biosynthesis of caffeoyl derivatives (CaTA, DiCaTA, DiCaQA), total phenolics and antioxidant activity (FRAP). Also, ANT and EUG in both packages improved overall freshness and odor. Principal component analysis separated ANT and EUG from CAR in both packages. The Pearson correlation confirmed that overall quality improvements were more pronounced by ANT inside the packages in comparison to EUG and CAR.
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Affiliation(s)
- Justyna Wieczyńska
- CIHEAM Bari - Mediterranean Agronomic Institute of Bari, 9 Via Ceglie, Valenzano, BA 70010, Italy.
| | - Ivana Cavoski
- CIHEAM Bari - Mediterranean Agronomic Institute of Bari, 9 Via Ceglie, Valenzano, BA 70010, Italy.
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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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Azevedo VM, Dias MV, de Siqueira Elias HH, Fukushima KL, Silva EK, de Deus Souza Carneiro J, de Fátima Ferreira Soares N, Borges SV. Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples. Food Res Int 2018; 107:306-313. [DOI: 10.1016/j.foodres.2018.02.050] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 02/14/2018] [Accepted: 02/18/2018] [Indexed: 11/30/2022]
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Effect of different anti-browning agents on quality of minimally processed early potatoes packaged on a compostable film. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zhang M, Meng X, Bhandari B, Fang Z. Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods. Crit Rev Food Sci Nutr 2017; 56:2174-82. [PMID: 25751256 DOI: 10.1080/10408398.2013.819794] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.
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Affiliation(s)
- Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Xiangyong Meng
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Bhesh Bhandari
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b School of Agriculture and Food Sciences, University of Queensland , Brisbane , Australia
| | - Zhongxiang Fang
- c School of Public Health, Curtin University , Bentley , Australia
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Kim DH, Kim HB, Chung HS, Moon KD. Browning control of fresh-cut lettuce by phytoncide treatment. Food Chem 2014; 159:188-92. [PMID: 24767043 DOI: 10.1016/j.foodchem.2014.03.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 03/05/2014] [Accepted: 03/08/2014] [Indexed: 11/17/2022]
Abstract
Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10°C were investigated for 12days at 4°C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L* values and lower a* values, ΔE values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce.
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Affiliation(s)
- Do-Hee Kim
- Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea
| | - Han-Bit Kim
- Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea
| | - Hun-Sik Chung
- Department of Food Science and Technology, Pusan National University, 1268-50 Samnangjin-ro, Miryang 627-706, Republic of Korea
| | - Kwang-Deog Moon
- Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea.
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Cho JS, Moon KD. Comparison of image analysis methods to evaluate the degree of browning of fresh-cut lettuce. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0142-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.002] [Citation(s) in RCA: 321] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Borchert N, Hempel A, Walsh H, Kerry JP, Papkovsky DB. High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.044] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Lucera A, Costa C, Mastromatteo M, Conte A, Del Nobile M. Fresh-cut broccoli florets shelf-life as affected by packaging film mass transport properties. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.08.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Costa C, Lucera A, Conte A, Mastromatteo M, Speranza B, Antonacci A, Del Nobile M. Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.08.001] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Del Nobile MA, Muratore G, Conte A, Incoronato AL, Panza O. An integrated approach to extend the shelf life of a composite pastry product (cannoli). J Food Prot 2009; 72:2553-60. [PMID: 20003738 DOI: 10.4315/0362-028x-72.12.2553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, a combined approach is proposed to extend the shelf life of a composite pastry product (cannoli). In particular, to delay moisture migration, one, two, or three layers of a zein-based coating were studied. A three-layer coating represented the most effective solution to prevent rapid pastry softening. A subsequent experimental trial was aimed to prolong the shelf life of the ricotta-based stuffing. To this aim, two different antimicrobial compounds (lysozyme and lemon extract) at three concentrations (2,000, 3,000, and 4,000 ppm) were investigated separately from a microbiological and a sensorial point of view. Lemon extract was the active compound that received a better score, thus suggesting using 2,000 ppm of citrus extract in the last step. In the final experimental trial, cannoli were coated with three layers of zein, stuffed with ricotta containing the selected active agent, and packaged in two microperforated films. The use of zein-based coating and the lemon extract in the ricotta stuffing, combined with the barrier properties of the selected packaging materials, allowed a significant prolongation of cannoli shelf life, regardless of the type of film: a shelf life of more than 3 days was recorded, compared with the control samples, which were acceptable for less than 2 days. It is reasonable to assume that the proposed integrated approach could boost the distribution of the investigated typical pastry beyond local borders.
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Affiliation(s)
- M A Del Nobile
- Department of Food Science, University of Foggia, 71100 Foggia, Italy.
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Mangaraj S, Goswami TK, Mahajan PV. Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9007-3] [Citation(s) in RCA: 115] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Conte A, Scrocco C, Brescia I, Del Nobile MA. Different packaging strategies for fresh-cut ‘barattiere’ melon cultivar ( cucumis meloL .). Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01973.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Del Nobile M, Conte A, Scrocco C, Brescia I. New strategies for minimally processed cactus pear packaging. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.12.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum). J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.06.023] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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