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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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Yang E, Fan L, Jiang Y, Doucette C, Fillmore S, Han Q. Effect of natural antimicrobial agent (MicroGARD) combined with edible coating (NatureSeal) treatment on fresh-cut butternut squash. J Food Sci 2021; 86:2035-2044. [PMID: 33876846 DOI: 10.1111/1750-3841.15678] [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: 07/26/2020] [Revised: 02/06/2021] [Accepted: 02/09/2021] [Indexed: 11/28/2022]
Abstract
To improve fresh-cut produce quality and shelf life, 0.5% or 1.0% MicroGARD® 730 (MG) as a natural alternative to synthetic chemical preservatives, 2.5% NatureSeal® (NS) product (vitamin/mineral-based blends), 0.5% MG combined with 2.5% NS, and 1% MG combined with 2.5% NS were used to treat fresh-cut butternut squash (Cucurbita moschata). The 240 g samples were put into food grade bags and stored at 4 or 7 °C. Microbial population, including aerobic plate counts (APCs), yeast and molds, total coliforms, and quality parameters, including head space O2 /CO2 concentration in package, pH, soluble solids, color, and conductivity, were evaluated after 0, 3, 6, 9, 12, and 20 days of storage. Results showed that after 6 days of storage at 7 °C, APC of check and control samples reached to 2.6 × 108 and 1.5 × 107 CFU/g, respectively; while they were kept at 104 CFU/g (3 to 4 log reduction) in the squash samples treated with 0.5% or 1% MG combined with NS at 7 °C. Similar results were found on squash samples stored at 4 °C for 9 days. The cut squash treated with MG combined with NS had APC ≤ 107 CFU/g at 4 °C for about 20 days compared to 9 days in controls or 0.5% MG-treated samples, and 12 days in 1% MG-treated or NS-treated samples, respectively. Considering overall quality and extended shelf life, MG combined with NS was recommended to apply to cut squashes stored at 4 °C. PRACTICAL APPLICATION: This research provided useful information and practical treatment application for developing fresh-cut produce with good quality and extended shelf life up to 20 days at 4 °C.
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Affiliation(s)
- En Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Lihua Fan
- Kentville Research and Development Centre, Agriculture and Agri-Food Canada, Kentville, Nova Scotia, Canada
| | - Yueming Jiang
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Craig Doucette
- Kentville Research and Development Centre, Agriculture and Agri-Food Canada, Kentville, Nova Scotia, Canada
| | - Sherry Fillmore
- Kentville Research and Development Centre, Agriculture and Agri-Food Canada, Kentville, Nova Scotia, Canada
| | - Qinqin Han
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
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Silva FA, Finkler L, Finkler CLL. Effect of edible coatings based on alginate/pectin on quality preservation of minimally processed 'Espada' mangoes. Journal of Food Science and Technology 2018; 55:5055-5063. [PMID: 30483001 DOI: 10.1007/s13197-018-3444-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2018] [Accepted: 09/24/2018] [Indexed: 11/29/2022]
Abstract
The aims of the study were to develop and apply alginate and pectin-based edible coatings on minimally processed mango (Mangifera indica L.) variety 'Espada'. A full experimental design was performed using alginate, pectin and glycerol concentrations as independent variables and total soluble solids as response variable. Minimally processed mango was immersed in each film forming solution, calcium chloride and glycerol solutions pretreated with 1% (w/v) solution of ascorbic acid, dried at 25 ± 2 °C for 24 h and then refrigerated at 8 ± 1 °C for 14 d. Based on the results of the experimental design, the following formulations were evaluated: 2% (w/v) alginate/3% (w/v) pectin (with and without glycerol) and 3% (w/v) alginate/0.5% (w/v) pectin (with and without glycerol). Fruits coated with biopolymers had lower total soluble solids content and titratable acidity compared to the control group. The formulation containing 2% (w/v) alginate, 3% (w/v) pectin and 5.5% (w/v) glycerol showed the best performance for long-term refrigerated storage of minimally processed mango for a period of 16 d.
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Affiliation(s)
- Francyelle Amorim Silva
- Academic Centre of Vitória, Federal University of Pernambuco, Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão, PE 55608-680 Brazil
| | - Leandro Finkler
- Academic Centre of Vitória, Federal University of Pernambuco, Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão, PE 55608-680 Brazil
| | - Christine Lamenha Luna Finkler
- Academic Centre of Vitória, Federal University of Pernambuco, Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão, PE 55608-680 Brazil
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Alvarez MV, Ponce AG, Goyeneche R, Moreira MR. Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13127] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- María V. Alvarez
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - Alejandra G. Ponce
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - Rosario Goyeneche
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - María R. Moreira
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
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