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Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products. Food Microbiol 2022; 108:104095. [DOI: 10.1016/j.fm.2022.104095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 07/09/2022] [Accepted: 07/13/2022] [Indexed: 11/24/2022]
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2
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Vieira TM, Alves VD, Moldão Martins M. Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry ( Rubus idaeus L. cv. 'Kweli'). Foods 2022; 11:1805. [PMID: 35742002 PMCID: PMC9222906 DOI: 10.3390/foods11121805] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/14/2022] [Accepted: 06/17/2022] [Indexed: 12/07/2022] Open
Abstract
The main objective of this study was to extend the shelf life of fresh red raspberry (Rubus idaeus. L. cv. 'Kweli') by using active film-pads inside commercial compostable packages. The pads were produced with chitosan (Ch) with the incorporation of green tea (GTE) and rosemary (RSME) ethanolic extracts as natural antifungal agents. Pads were placed on the bottom of commercial fruit trays underneath the fruits, and the trays were heat-sealed with a polyacid lactic (PLA) film. Preservation studies were carried out over 14 days of storage at refrigeration temperature (4 °C). Raspberry samples were periodically analyzed throughout storage, in terms of quality attributes (fungal decay, weight loss, firmness, surface color, pH, total soluble solids), total phenolic content and antioxidant activity. Gas composition inside the packages was also analyzed over time. From the packaging systems tested, the ones with active film-pads Ch + GTE and Ch + RSME were highly effective in reducing fungal growth and decay of raspberry during storage, showing only around 13% and 5% of spoiled fruits after 14 days, respectively, in contrast with the packages without pads (around 80% of spoiled fruits detected). In addition, fruits preserved using packages with Ch + RSME active film-pads showed lower mass loss (5.6%), decreased firmness (3.7%) and reduced antioxidant activity (around 9% and 15% for DPPH and FRAP methods, respectively). This sustainable packaging presents a potential strategy for the preservation of raspberries and other highly perishable small fruits.
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Affiliation(s)
| | - Vítor D. Alves
- LEAF—Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (T.M.V.); (M.M.M.)
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3
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Effect of edible coating with Morus alba root extract and carboxymethyl cellulose for enhancing the quality and preventing the browning of banana (Musa acuminata Cavendish) during storage. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100809] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Le TD, Viet Nguyen T, Muoi NV, Toan HT, Lan NM, Pham TN. Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2021.799431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Mango (Mangifera indica L.) is a widely consumed fruit in tropical/subtropical regions around the world due to its excellent flavor and taste, and valuable source of nutrients and phytochemical compounds. As a climacteric fruit, mango is easily perishable after harvesting due to the ripening process, environmental conditions, and improper postharvest handling, leading to significant quality losses as well as economic loss throughout a supply chain. Postharvest losses are attributed to harvesting at an improper maturity stage, poor postharvest pretreatment, improper packing and packaging, inappropriate storage temperature and distribution conditions. These caused mechanical damage, sap burn, spongy tissue, weight loss, fruit softening, decay, chilling injury, and postharvest diseases. Currently, each step in the supply chain has been applied many postharvest technologies to reduce the quality losses of mango fruits as well as improving their marketability with the highest retention of quality. This review documented available possible causes for the quality losses and observed the physicochemical changes of mango fruit when applying postharvest technologies at each critical step in the mango supply chain from harvesting, pre-treatment, packaging, storage, to distribution. The summarized information is expected to provide comprehensive quality changes of mango fruits and point out the proper technology at each step of the supply chain.
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5
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Kim H, Lee J, Sadeghi K, Seo J. Controlled self-release of ClO2 as an encapsulated antimicrobial agent for smart packaging. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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Saravanakumar K, Sathiyaseelan A, Mariadoss AVA, Chelliah R, Shin S, Park S, Oh DH, Wang MH. Slightly acidic electrolyzed water combination with antioxidants and fumaric acid treatment to maintain the quality of fresh-cut bell peppers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111565] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Yu Y, Xu Y, Wen J, Yu Y. Prunus mume polyphenols maintains the quality and nutrient values of winter jujube ( Zizyphus jujuba Mill.) fruits during storage. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1931459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yangyang Yu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
- College of Food, South China Agricultural University, Guangzhou, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Jing Wen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yuanshan Yu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
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8
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Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9976052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.
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Mariadoss AVA, Sathiyaseelan A, Saravanakumar K, Hu X, Wang M. Edible treatments of
Capsicum
extracts inactivate the microbial contaminations to improve the quality of fresh‐cut bell pepper (
Capsicum annuum
L. var. grossum (L.) Sendt). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Arokia Vijaya Anand Mariadoss
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
| | - Anbazhagan Sathiyaseelan
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
| | - Kandasamy Saravanakumar
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
| | - Xiaowen Hu
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
| | - Myeong‐Hyeon Wang
- Department of Bio‐Health Convergence, College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea
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10
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Riaz A, Aadil RM, Amoussa AMO, Bashari M, Abid M, Hashim MM. Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry (
Fragaria ananassa
cv Hongyan) fruit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15018] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Asad Riaz
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Mohanad Bashari
- Department of Food Science and Human Nutrition, College of Applied and Health Sciences A’Sharqiah University Ibra Sultanate of Oman
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences Arid Agriculture University Rawalpindi Pakistan
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11
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Effect of High CO2 Treatment and MA Packaging on Sensory Quality and Physiological-Biochemical Characteristics of Green Asparagus (Asparagus officinalis L.) during Postharvest Storage. HORTICULTURAE 2020. [DOI: 10.3390/horticulturae6040084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Green asparagus is vulnerable to thrips that carry microorganisms and cause deterioration in quality. The effects of 60% CO2 treatment, which is used to kill thrips, combined with perforated (P) or modified atmosphere (MA) packages during cold storage, on the sensory quality and physiological–biochemical characteristics of asparagus were investigated. MA packaging yielded an asparagus shelf-life five days longer than P packaging. The 60% CO2 treatment for 48 h at 4 °C packaged with MA film (CO2-48 h-4 °C-MA) showed a lower number of aerobic bacteria, yeast, and mold. Yellowing of asparagus was retarded, as shown by higher hue angle and chlorophyll content and lower chlorophyllase activity. Also, CO2-48 h-4 °C-MA treatment inhibited the reduction of soluble solids content in asparagus. Likewise, all high CO2 treatments showed lower electrolyte leakage (EL), with CO2-48 h-4 °C-MA demonstrating the minimum EL. The effectiveness of high CO2 on maintaining sensory qualities was observed, with a score higher than 3.0. In conclusion, CO2-48 h-4 °C-MA treatment during cold storage was effective for maintaining post-harvest sensory qualities and physiological–biological traits of asparagus, and provided strong inhibition of microflora growth during the storage period.
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12
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Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry. Polymers (Basel) 2020; 12:polym12092096. [PMID: 32942637 PMCID: PMC7570076 DOI: 10.3390/polym12092096] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 09/06/2020] [Accepted: 09/08/2020] [Indexed: 12/19/2022] Open
Abstract
An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.
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13
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Padrón-Mederos M, Rodríguez-Galdón B, Díaz-Romero C, Lobo-Rodrigo MG, Rodríguez-Rodríguez EM. Quality evaluation of minimally fresh-cut processed pineapples. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109607] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Fang X, Duan Q, Wang Z, Li F, Du J, Ke W, Liu D, Beier RC, Guo X, Zhang Y. Products of Lactobacillus delbrueckii subsp. bulgaricus Strain F17 and Leuconostoc lactis Strain H52 Are Biopreservatives for Improving Postharvest Quality of 'Red Globe' Grapes. Microorganisms 2020; 8:E656. [PMID: 32365911 PMCID: PMC7285285 DOI: 10.3390/microorganisms8050656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/25/2020] [Accepted: 04/29/2020] [Indexed: 12/20/2022] Open
Abstract
'Red Globe' table grapes are large, edible, seeded fruit with firm flesh that tastes good, but can have poor postharvest shelf-life. This study was conducted to explore the effects of products of Lactobacillus delbrueckii subsp. bulgaricus strain F17 and Leuconostoc lactis strain H52 on 'Red Globe' table grapes for the enhancement of shelf-life and improvement of grape quality characteristics during postharvest storage. Strains F17 and H52 were isolated from traditional fermented yak milk obtained in the Qinghai-Tibetan Plateau. Samples from untreated and treated grapes were analyzed for physicochemical, biochemical, and microbiological properties (weight loss, decay rate, pH, total soluble solids content, titratable acidity, total phenols, sensory evaluation, and microbial growth) for 20 days. The results demonstrated that supernatants from both strains significantly reduced weight loss, decay rate, aerobic mesophilic bacteria, and coliform bacteria counts; delayed maturity and senescence of table grapes; and reduced titratable acidity and total phenols. However, the supernatant of strain F17 was more effective and resulted in better sensory evaluations and had a significant inhibitory effect on yeast and molds by day 5. Meanwhile, the supernatant from strain H52 had a significant inhibitory effect on fungi over the whole storage period. In addition, the results of the Pearson correlation analysis suggested that weight loss, decay rate, total soluble solids content, and microorganisms were highly correlated with the sensory evaluation data and quality of postharvest grapes when treated with the products of strain F17. On the basis of these data and sensory organoleptic qualities, the supernatant containing products from strain F17 had the best potential as a biopreservative to improve the postharvest quality of 'Red Globe' table grapes.
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Affiliation(s)
- Xiang Fang
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| | - Qinchun Duan
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China; (Q.D.); (J.D.); (W.K.); (X.G.)
| | - Zhuo Wang
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| | - Fuyun Li
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| | - Jianxiong Du
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China; (Q.D.); (J.D.); (W.K.); (X.G.)
| | - Wencan Ke
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China; (Q.D.); (J.D.); (W.K.); (X.G.)
| | - Diru Liu
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
| | - Ross C. Beier
- United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, TX 77845-4988, USA;
| | - Xusheng Guo
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China; (Q.D.); (J.D.); (W.K.); (X.G.)
| | - Ying Zhang
- College of Public Health, Lanzhou University, Lanzhou 730000, China; (X.F.); (Z.W.); (F.L.); (D.L.)
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15
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Effect of Mesoporous Silica Nanoparticles on The Physicochemical Properties of Pectin Packaging Material for Strawberry Wrapping. NANOMATERIALS 2019; 10:nano10010052. [PMID: 31878286 DOI: 10.3390/nano10010052] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/09/2019] [Accepted: 12/21/2019] [Indexed: 11/16/2022]
Abstract
Citrus peel pectin was used to prepare films (cast with or without glycerol) containing mesoporous silica nanoparticles. Nanoparticles reduced significantly the particle size, and had no effect on the Zeta potential of pectin solutions. Mechanical characterization demonstrates that pectin+nanoparticles containing films slightly increased tensile strength and significantly decreased the Young's modulus in comparison to films made only of pectin. However, elongation at the break increased in the pectin+nanoparticles films cast in the presence of glycerol, while both Young's modulus and tensile strength were reduced. Moreover, nanoparticles were able to reduce the barrier properties of pectin films prepared with or without glycerol, whereas positively affected the thermal stability of pectin films and the seal strength. The 0.6% pectin films reinforced or not with 3% nanoparticles in the presence of 30% glycerol were used to wrap strawberries in order to extend the fruit's shelf-life, over a period of eighty days, by improving their physicochemical properties.
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16
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Jiang Y, Yu L, Hu Y, Zhu Z, Zhuang C, Zhao Y, Zhong Y. Electrostatic spraying of chitosan coating with different deacetylation degree for strawberry preservation. Int J Biol Macromol 2019; 139:1232-1238. [DOI: 10.1016/j.ijbiomac.2019.08.113] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 12/24/2022]
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17
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Anaya-Esparza LM, González-Aguilar GA, Domínguez-Ávila JA, Olmos-Cornejo JE, Pérez-Larios A, Montalvo-González E. Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2136-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Shao P, Zhang H, Niu B, Jiang L. Antibacterial activities of R-(+)-Limonene emulsion stabilized by Ulva fasciata polysaccharide for fruit preservation. Int J Biol Macromol 2018; 111:1273-1280. [DOI: 10.1016/j.ijbiomac.2018.01.126] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 01/11/2018] [Accepted: 01/17/2018] [Indexed: 11/24/2022]
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19
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Hyun J, Lee S. Effect of modified atmosphere packaging on preserving various types of fresh produce. J Food Saf 2017. [DOI: 10.1111/jfs.12376] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jeong‐Eun Hyun
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐do Republic of Korea
| | - Sun‐Young Lee
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐do Republic of Korea
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20
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Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging. COATINGS 2017. [DOI: 10.3390/coatings7080109] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Designing an atmosphere controlling hollow fiber membrane system for mango preservation. KOREAN J CHEM ENG 2017. [DOI: 10.1007/s11814-017-0103-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Ngarmsak M, Delaquis P, Toivonen P, Ngarmsak T, Ooraikul B, Mazza G. Microbiology of Fresh-cut Mangoes Prepared from Fruit Sanitised in Hot Chlorinated Water. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206063735] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Whole mangoes ( Mangifera indica, cv. Chok Anun) were washed in water with or without chlorine (100 mg total chlorine/L) at 11.7 ºC and 50 ºC before slicing and packaging. Microbiological analysis of the whole fruit showed that the stem scar contained larger populations of microorganisms than the skin. Washing reduced populations at both sites and the effect was enhanced by the addition of chlorine and heating of the wash water. None of the treatments prevented transfer of contaminants to the flesh during slicing, and evidence of spoilage in the form of discrete fungal colonies was observed in samples stored for 1 week at 5 ºC. Several species of bacteria, yeast and mould were recovered from packaged slices, but yeast and moulds accounted for the bulk of the spoilage of microflora. Barriers to the growth of these microorganisms may be necessary to reduce the risk of microbial spoilage of mango slices manufactured under commercial conditions.
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Affiliation(s)
| | - P. Delaquis
- Agriculture and Agri-Food Canada, Pacific Agri-Food Research Center, 4200 Highway 97, Summerland, BC, Canada V0H 1Z0
| | - P. Toivonen
- Agriculture and Agri-Food Canada, Pacific Agri-Food Research Center, 4200 Highway 97, Summerland, BC, Canada V0H 1Z0
| | | | | | - G. Mazza
- Agriculture and Agri-Food Canada, Pacific Agri-Food Research Center, 4200 Highway 97, Summerland, BC, Canada V0H 1Z0
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23
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Santos AR, da Silva AF, Amaral VCS, Ribeiro AB, de Abreu Filho BA, Mikcha JMG. Application of edible coating with starch and carvacrol in minimally processed pumpkin. Journal of Food Science and Technology 2016; 53:1975-83. [PMID: 27413224 DOI: 10.1007/s13197-016-2171-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2015] [Accepted: 01/06/2016] [Indexed: 12/31/2022]
Abstract
The present study evaluated the effect of an edible coating of cassava starch and carvacrol in minimally processed pumpkin (MPP). The minimal inhibitory concentration (MIC) of carvacrol against Escherichia coli, Salmonella enterica serotype Typhimurium, Aeromonas hydrophila, and Staphylococcus aureus was determined. The edible coating that contained carvacrol at the MIC and 2 × MIC was applied to MPP, and effects were evaluated with regard to the survival of experimentally inoculated bacteria and autochthonous microflora in MPP. Total titratable acidity, pH, weight loss, and soluble solids over 7 days of storage under refrigeration was also analyzed. MIC of carvacrol was 312 μg/ml. Carvacrol at the MIC reduced the counts of E. coli and S. Typhimurium by approximately 5 log CFU/g. A. hydrophila was reduced by approximately 8 log CFU/g, and S. aureus was reduced by approximately 2 log CFU/g on the seventh day of storage. Carvacrol at the 2 × MIC completely inhibited all isolates on the first day of Storage. coliforms at 35 °C and 45 °C were not detected (< 3 MPN/g) with either treatment on all days of shelf life. The treatment groups exhibited a reduction of approximately 2 log CFU/g in psychrotrophic counts compared with controls on the last day of storage. Yeast and mold were not detected with either treatment over the same period. The addition of carvacrol did not affect total titratable acidity, pH, or soluble solids and improved weight loss. The edible coating of cassava starch with carvacrol may be an interesting approach to improve the safety and microbiological quality of MPP.
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Affiliation(s)
- Adriele R Santos
- Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil
| | - Alex F da Silva
- Center for Health Sciences, Graduate Program in Health Sciences, State University of Maringá, Maringá, PR Brazil
| | - Viviane C S Amaral
- Center for Health Sciences, Graduate Program in Health Sciences, State University of Maringá, Maringá, PR Brazil
| | - Alessandra B Ribeiro
- Departament of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Benicio A de Abreu Filho
- Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil ; Department of Basic Health Sciences, State University of Maringá, Maringá, PR Brazil
| | - Jane M G Mikcha
- Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil ; Department of Clinical Analyses and Biomedicine, State University of Maringá, Colombo Avenue, Maringá, PR 5790 Brazil
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Duran M, Aday MS, Zorba NND, Temizkan R, Büyükcan MB, Caner C. Potential of antimicrobial active packaging ‘containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating’ to extend shelf life of fresh strawberry. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.01.007] [Citation(s) in RCA: 102] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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25
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Lee SY, Lee SJ, Choi DS, Hur SJ. Current topics in active and intelligent food packaging for preservation of fresh foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2799-2810. [PMID: 25892577 DOI: 10.1002/jsfa.7218] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Revised: 03/03/2015] [Accepted: 04/14/2015] [Indexed: 06/04/2023]
Abstract
The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods.
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Affiliation(s)
- Seung Yuan Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| | - Seung Jae Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| | - Dong Soo Choi
- Division of Postharvest Engineering, National Academy of Agricultural Science, Rural Development Administration, 300, Nongsaengmyeong-ro, Wansan-gu, Jeonju-si, Jeollabuk-do 560-500, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
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26
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Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.030] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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27
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Ayón-Reyna LE, Tamayo-Limón R, Cárdenas-Torres F, López-López ME, López-Angulo G, López-Moreno HS, López-Cervántes J, López-Valenzuela JA, Vega-García MO. Effectiveness of Hydrothermal-Calcium Chloride Treatment and Chitosan on Quality Retention and Microbial Growth during Storage of Fresh-Cut Papaya. J Food Sci 2015; 80:C594-601. [DOI: 10.1111/1750-3841.12783] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Accepted: 12/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Lidia E. Ayón-Reyna
- Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México
| | - Ransés Tamayo-Limón
- Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México
| | - Feliznando Cárdenas-Torres
- Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México
| | - Martha E. López-López
- Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México
| | - Gabriela López-Angulo
- Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México
| | - Héctor S. López-Moreno
- Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México
| | - Jaime López-Cervántes
- Inst. Tecnológico de Sonora; 5 de febrero 818 sur, Centro Ciudad Obregón Sonora México
| | - José A. López-Valenzuela
- Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México
| | - Misael O. Vega-García
- Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México
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Benítez S, Soro L, Achaerandio I, Sepulcre F, Pujolá M. Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh-Cut Pineapple. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12063] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sheila Benítez
- Departament d'Enginyeria Agroalimentària i Biotecnologia; Escola Superior d'Agricultura de Barcelona; Universitat Politècnica de Catalunya BarcelonaTech; Barcelona Spain
| | - Luis Soro
- Departament d'Enginyeria Agroalimentària i Biotecnologia; Escola Superior d'Agricultura de Barcelona; Universitat Politècnica de Catalunya BarcelonaTech; Barcelona Spain
| | - Isabel Achaerandio
- Departament d'Enginyeria Agroalimentària i Biotecnologia; Escola Superior d'Agricultura de Barcelona; Universitat Politècnica de Catalunya BarcelonaTech; Barcelona Spain
| | - Francesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia; Escola Superior d'Agricultura de Barcelona; Universitat Politècnica de Catalunya BarcelonaTech; Barcelona Spain
| | - Montserrat Pujolá
- Departament d'Enginyeria Agroalimentària i Biotecnologia; Escola Superior d'Agricultura de Barcelona; Universitat Politècnica de Catalunya BarcelonaTech; Barcelona Spain
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Cefola M, Pace B, Sergio L, Baruzzi F, Gatto MA, Carito A, Linsalata V, Cascarano NA, Di Venere D. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12415] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Maria Cefola
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Bernardo Pace
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Lucrezia Sergio
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Federico Baruzzi
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Maria Antonia Gatto
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Antonia Carito
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Vito Linsalata
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Nicholas A. Cascarano
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Donato Di Venere
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
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30
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Aday MS, Caner C. The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.06.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Song HY, Jo WS, Song NB, Min SC, Song KB. Quality Change of Apple Slices Coated withAloe veraGel during Storage. J Food Sci 2013; 78:C817-22. [DOI: 10.1111/1750-3841.12141] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2012] [Accepted: 03/25/2013] [Indexed: 10/26/2022]
Affiliation(s)
- Hye-Yeon Song
- Dept. of Food Science and Technology; Chungnam Natl. Univ.; Daejeon; 305-764; Republic of Korea
| | - Wan-Shin Jo
- Dept. of Food Science and Technology; Chungnam Natl. Univ.; Daejeon; 305-764; Republic of Korea
| | - Nak-Bum Song
- Dept. of Food Science and Technology; Chungnam Natl. Univ.; Daejeon; 305-764; Republic of Korea
| | - Sea C. Min
- Dept. of Food Science and Technology; Seoul Women's Univ.; Seoul; 139-774; Republic of Korea
| | - Kyung Bin Song
- Dept. of Food Science and Technology; Chungnam Natl. Univ.; Daejeon; 305-764; Republic of Korea
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Fagundes C, Carciofi BAM, Monteiro AR. Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000023] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In this study, the influence of storage temperature and passive modified packaging (PMP) on the respiration rate and physicochemical properties of fresh-cut Gala apples (Malus domestica B.) was investigated. The samples were packed in flexible multilayer bags and stored at 2 °C, 5 °C, and 7 °C for eleven days. Respiration rate as a function of CO2 and O2 concentrations was determined using gas chromatography. The inhibition parameters were estimated using a mathematical model based on Michaelis-Menten equation. The following physicochemical properties were evaluated: total soluble solids, pH, titratable acidity, and reducing sugars. At 2 °C, the maximum respiration rate was observed after 150 hours. At 5 °C and 7 °C the maximum respiration rates were observed after 100 and 50 hours of storage, respectively. The inhibition model results obtained showed a clear effect of CO2 on O2 consumption. The soluble solids decreased, although not significantly, during storage at the three temperatures studied. Reducing sugars and titratable acidity decreased during storage and the pH increased. These results indicate that the respiration rate influenced the physicochemical properties.
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33
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34
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Sogi DS, Siddiq M, Roidoung S, Dolan KD. Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indicaL., cv. Tommy Atkin) as Affected by Infrared Heat Treatment. J Food Sci 2012; 77:C1197-202. [DOI: 10.1111/j.1750-3841.2012.02933.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Wu ZS, Zhang M, Adhikari B. Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.12.032] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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36
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Santos JS, Oliveira MBPP. Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012000100001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Os alimentos frescos, minimamente processados e embalados sob atmosfera modificada atraem os consumidores que procuram produtos frescos e saudáveis, e que, ao mesmo tempo, são fáceis de transportar e preparar. A atmosfera no interior das embalagens consiste numa mistura de gases que está otimizada para cada alimento, de modo a preservar as suas qualidades durante mais tempo. A manutenção da temperatura de refrigeração durante o processamento, o armazenamento, a distribuição e a comercialização é essencial, por causa da natureza perecível dos produtos frescos minimamente processados. Este trabalho discute o estado de arte dos alimentos frescos minimamente processados (frutas, vegetais, carnes e pescados) embalados em atmosfera modificada, com uma descrição pormenorizada dos últimos desenvolvimentos nesse campo.
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37
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Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0709-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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38
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Sreenivas KM, Chaudhari K, Lele SS. Ash gourd peel wax: Extraction, characterization, and application as an edible coat for fruits. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0054-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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39
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Jacobo-Velázquez DA, Ramos-Parra PA, Hernández-Brenes C. Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps. J Food Sci 2011; 75:S286-91. [PMID: 20722950 DOI: 10.1111/j.1750-3841.2010.01656.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
High hydrostatic pressure (HHP) pasteurized and refrigerated avocado and mango pulps contain lower microbial counts and thus are safer and acceptable for human consumption for a longer period of time, when compared to fresh unprocessed pulps. However, during their commercial shelf life, changes in their sensory characteristics take place and eventually produce the rejection of these products by consumers. Therefore, in the present study, the use of sensory evaluation was proposed for the shelf-life determinations of HHP-processed avocado and mango pulps. The study focused on evaluating the feasibility of applying survival analysis methodology to the data generated by consumers in order to determine the sensory shelf lives of both HHP-treated pulps of avocado and mango. Survival analysis proved to be an effective methodology for the estimation of the sensory shelf life of avocado and mango pulps processed with HHP, with potential application for other pressurized products. Practical Application: At present, HHP processing is one of the most effective alternatives for the commercial nonthermal pasteurization of fresh tropical fruits. HHP processing improves the microbial stability of the fruit pulps significantly; however, the products continue to deteriorate during their refrigerated storage mainly due to the action of residual detrimental enzymes. This article proposes the application of survival analysis methodology for the determination of the sensory shelf life of HHP-treated avocado and mango pulps. Results demonstrated that the procedure appears to be simple and practical for the sensory shelf-life determination of HHP-treated foods when their main mode of failure is not caused by increases in microbiological counts that can affect human health.
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Affiliation(s)
- D A Jacobo-Velázquez
- Dept. of Biotechnology and Food Engineering, School of Biotechnology and Health, Tecnológico de Monterrey-Campus Monterrey, C.P., Monterrey, N.L., México
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40
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Modified Atmosphere Packaging of Kabaaşı Apricot (Prunus armeniaca L. ‘Kabaaşı’): Effect of Atmosphere, Packaging Material Type and Coating on the Physicochemical Properties and Sensory Quality. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0482-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Pereira LM, Carmello-Guerreiro SM, Junqueira VCA, Ferrari CC, Hubinger MD. Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas. J Food Sci 2010; 75:E612-9. [DOI: 10.1111/j.1750-3841.2010.01847.x] [Citation(s) in RCA: 7] [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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42
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Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth). INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.07.006] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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43
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Karacay E, Ayhan Z. Microbial, Physical, Chemical and Sensory Qualities of Minimally Processed and Modified Atmosphere Packaged “Ready To Eat” Orange Segments. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902927110] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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44
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45
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Montanez JC, Rodríguez FA, Mahajan PV, Frías JM. Modelling the effect of gas composition on the gas exchange rate in Perforation-Mediated Modified Atmosphere Packaging. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.08.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Helena Gomes M, Beaudry RM, Almeida DP, Xavier Malcata F. Modelling respiration of packaged fresh-cut ‘Rocha’ pear as affected by oxygen concentration and temperature. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.06.043] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Robles-Sánchez R, Islas-Osuna M, Astiazarán-García H, Vázquez-Ortiz F, Martín-Belloso O, Gorinstein S, González-Aguilar G. Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera IndicaL.) as Affected by Low-Temperature Storage. J Food Sci 2009; 74:S126-34. [DOI: 10.1111/j.1750-3841.2009.01104.x] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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48
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Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.10.004] [Citation(s) in RCA: 152] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Use of modified atmosphere packaging to extend shelf-life of minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.12.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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50
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