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Lee GY, Lim KJ, Lee YH, Shin HS. Development of a Freshness Indicator for Assessing the Quality of Packaged Pork Products during Refrigerated Storage. Foods 2024; 13:2097. [PMID: 38998604 PMCID: PMC11241483 DOI: 10.3390/foods13132097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/29/2024] [Accepted: 06/30/2024] [Indexed: 07/14/2024] Open
Abstract
A pH-sensitive dye-based freshness indicator has been developed to monitor the quality status of pork neck through distinct color transitions, addressing a crucial need for improved food safety and real-time monitoring within the food industry. This system aims to boost consumer confidence and improve shelf-life estimates by offering transparent and immediate quality indicators. Aerobically packaged pork neck samples underwent accelerated testing at 25 °C for 36 h, followed by refrigeration experiments at typical distribution temperatures of 4 and 8 °C over 10 days. Measured pork neck quality parameters included total bacterial count (TBC), total volatile basic nitrogen (TVB-N), and pH levels. Visual observation and colorimetric analysis were used to assess the chromatic variations of the freshness indicator, which showed a significant shift from orange to green in response to the presence of TVB-N in the headspace of the pork packaging. The chromatic parameters of the freshness indicator exhibited a significant correlation with the pork quality values throughout the storage periods. The results highlight the ability of the freshness indicator to effectively convey quality information about pork through noticeable colorimetric changes.
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Affiliation(s)
- Ga-Young Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Kyung-Jik Lim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Yoon-Hee Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
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2
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Colaruotolo LA, Singh SS, Dobson S, Lim LT, Joye IJ, Rogers MA, Corradini MG. Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil. Curr Res Food Sci 2024; 9:100801. [PMID: 39050407 PMCID: PMC11267021 DOI: 10.1016/j.crfs.2024.100801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/14/2024] [Accepted: 06/27/2024] [Indexed: 07/27/2024] Open
Abstract
Electrospun nonwovens of biopolymers are gaining popularity in filtration, coatings, encapsulation, and packaging materials. However, their applications are hindered by limited stability, particularly when loaded with lipids. This research aimed to apply a multiscale approach to gain insights into deteriorative processes, e.g., oxidation, limiting the shelf life of these complex materials, using corn oil-loaded electrospun zein nonwovens as a model system. Oil-doped zein electrospun nonwovens were stored in the dark at 23 °C and 33% relative humidity for 28 days and tested at selected intervals to monitor their morphology and mechanical properties. Lipid oxidation was assessed using the thiobarbituric acid reactive species (TBARS) assay. The photophysical properties of intrinsic, i.e., tyrosine (Tyr), and extrinsic, i.e., boron-dipyrromethene undecanoic acid 581/591 (BODIPY C11), lumiphores were also monitored to evaluate changes in local molecular rigidity, and oxidation, respectively. The protein secondary structure was determined with Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis of the oil-loaded electrospun nonwovens revealed that the diameter of the ribbon-like fiber significantly decreased during storage from 701 ± 23 nm to 620 ± 44 nm. Breakage of the electrospun fibers was observed and correlated with increased brittleness and molecular rigidity of the nonwoven material, reflected by an increase in Tyr emission intensity and phosphorescence lifetime. Changes in tensile strength, brittleness and matrix rigidity also correlated with a zein secondary structure transition from unordered to ordered β-sheets. Raman and luminescence micrographs showed oil migration during storage, thereby increasing lipid oxidation. The correlation between local rigidity and lipid distribution/oxidation suggests that reorganizing protein structures increased material brittleness and displaced encapsulated oils within the electrospun fiber. Understanding deteriorative mechanisms aids in developing innovative strategies to improve the stability of these novel food-grade materials.
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Affiliation(s)
| | | | - Stacie Dobson
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Iris J. Joye
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Michael A. Rogers
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Maria G. Corradini
- Department of Food Science, University of Guelph, Guelph, ON, Canada
- Arrell Food Institute, University of Guelph, Guelph, ON, Canada
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3
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Corradini MG, Homez-Jara AK, Chen C. Virtualization and digital twins of the food supply chain for enhanced food safety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:71-91. [PMID: 39103218 DOI: 10.1016/bs.afnr.2024.06.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
Meeting food safety requirements without jeopardizing quality attributes or sustainability involves adopting a holistic perspective of food products, their manufacturing processes and their storage and distribution practices. The virtualization of the food supply chain offers opportunities to evaluate, simulate, and predict challenges and mishaps potentially contributing to present and future food safety risks. Food systems virtualization poses several requirements: (1) a comprehensive framework composed of instrumental, digital, and computational methods to evaluate internal and external factors that impact food safety; (2) nondestructive and real-time sensing methods, such as spectroscopic-based techniques, to facilitate mapping and tracking food safety and quality indicators; (3) a dynamic platform supported by the Internet of Things (IoT) interconnectivity to integrate information, perform online data analysis and exchange information on product history, outbreaks, exposure to risky situations, etc.; and (4) comprehensive and complementary mathematical modeling techniques (including but not limited to chemical reactions and microbial inactivation and growth kinetics) based on extensive data sets to make realistic simulations and predictions possible. Despite current limitations in data integration and technical skills for virtualization to reach its full potential, its increasing adoption as an interactive and dynamic tool for food systems evaluation can improve resource utilization and rational design of products, processes and logistics for enhanced food safety. Virtualization offers affordable and reliable options to assist stakeholders in decision-making and personnel training. This chapter focuses on definitions and requirements for developing and applying virtual food systems, including digital twins, and their role and future trends in enhancing food safety.
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Affiliation(s)
- Maria G Corradini
- Department of Food Science & Arrell Food Institute, University of Guelph, Guelph, ON, Canada.
| | | | - Chang Chen
- Department of Food Science, Cornell AgriTech, Cornell University, Geneva, NY, United States
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4
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Bukhari F, Hussain S, Ahmed RR, Mubasher KA, Naseem MR, Rizwanullah M, Nasir F, Ahmed F. Consumers' purchase decision in the context of western imported food products: Empirical evidence from Pakistan. Heliyon 2023; 9:e20358. [PMID: 37771538 PMCID: PMC10522991 DOI: 10.1016/j.heliyon.2023.e20358] [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: 06/03/2023] [Revised: 09/14/2023] [Accepted: 09/20/2023] [Indexed: 09/30/2023] Open
Abstract
It is essential to identify consumer purchase behavior to establish and implement effective marketing strategies by Western food chains in Pakistan. By identifying motives, firms can offer extra-value products to their current and potential clients. Thus, this study seeks to understand what drives Pakistani consumers to buy imported Western food. This quantitative study uses A standardized structured questionnaire to collect data from 375 Karachi residents. The researchers use a convenient sampling strategy and analyze the data using PLS-SEM modeling through Smart-PLS 4.0. The findings of this research demonstrate that subjective norms, religiosity, product attributes, brand trust, customer satisfaction, and lifestyle significantly and positively influence consumer purchase intention. The findings also show that consumer purchase intention, lifestyle, and subjective norms significantly and positively correlate with purchase behavior. Finally, the study concludes that purchase intention significantly and positively mediates between exogenous and endogenous variables (purchase behavior). This research has significant theoretical and managerial implications. Local and international marketing professionals who wish to investigate the expanding consumer market in Pakistan can find the study's findings extremely useful. In addition, the outcomes of this research enrich the existing body of consumer behavior literature, which is helpful for future researchers.
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Affiliation(s)
- Faheem Bukhari
- Iqra University, Defense View Shaheed-e-Millet Road (Ext), Karachi, 75500, Pakistan
| | - Saima Hussain
- Department of Business Administration, Karachi School of Business and Leadership, Karachi, 74800, Pakistan
| | - Rizwan Raheem Ahmed
- Faculty of Management Sciences, Indus University, Gulshan-17, Karachi, 75300, Pakistan
| | - Khurram Ali Mubasher
- Iqra University, Defense View Shaheed-e-Millet Road (Ext), Karachi, 75500, Pakistan
| | - Meer Rujaib Naseem
- Iqra University, Defense View Shaheed-e-Millet Road (Ext), Karachi, 75500, Pakistan
| | - Muhammad Rizwanullah
- Iqra University, Defense View Shaheed-e-Millet Road (Ext), Karachi, 75500, Pakistan
| | - Fouzia Nasir
- Department of Business Administration, KASB Institute of Technology, Karachi, 74400, Pakistan
| | - Faiz Ahmed
- Department of Public Administration, University of Karachi, 75270, Pakistan
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Bianchi A, Taglieri I, Macaluso M, Sanmartin C, Zinnai A, Venturi F. Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine. Foods 2023; 12:2719. [PMID: 37509811 PMCID: PMC10379816 DOI: 10.3390/foods12142719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO2 and Free SO2 and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Syakri S, Indah, Tahir KA, Dewi A, Hasma, Usman Y, Muin R, Sakka L. Microorganism Test on Biscuits Combined With Red Algae Extract ( Eucheuma denticulatum) and Tempeh ( Glycine max). Pak J Biol Sci 2023; 26:442-452. [PMID: 37937338 DOI: 10.3923/pjbs.2023.442.452] [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] [Indexed: 11/09/2023]
Abstract
<b>Background and Objective:</b> Biscuits are snacks that are widely circulated in the market but do not meet Indonesian National standards so they are harmful to consumer health. This study aims to determine the total plate count (TPC) value of bacteria and mold/yeast and determine the presence or absence of bacterial contamination of <i>Staphylococcus aureus </i>and <i>Escherichia coli</i> in biscuit products. <b>Materials and Methods:</b> This study is descriptive in nature using three different sample types. Total plate count (TPC) value testing was carried out using the pour plate method. Meanwhile, to determine the presence or absence of <i>Staphylococcus aureus</i> bacteria using MSA (mannitol salt agar) media with the spread plate technique. The <i>Escherichia coli</i> test uses EMBA (eosin methylene blue agar) media with a streak plate technique. <b>Results:</b> Three samples of biscuit formula obtained ALT of bacteria in sample A) 2.2×10<sup>7</sup> colonies/g, sample B) 1.9×10<sup>7</sup> colonies/g and sample C) 4.1×10<sup>7</sup> colonies/g. Mold/khamir obtained in sample A) 7.7×10<sup>5</sup> colonies/g, sample B) 5.1×10<sup>6</sup> colonies/g and sample C) 1.1×10<sup>6</sup> colonies/g. In the <i>Staphylococcus aureus</i> bacteria test, the results were not overgrown with <i>Staphylococcus aureus</i> bacteria and in the <i>Escherichia coli</i> bacteria test, the results were easily purplish red in color. <b>Conclusion:</b> It can be concluded that only formula C samples meet the requirements of the SNI quality standards. In the pathogenic microbial test, there was no growth of <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> microbes in the three biscuit formula samples.
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Gascón J, Larrea-Killinger C, Solà C. Food Waste and Power Relations in the Agri-Food Chain. The Fruit Sector in Lleida (Catalonia, Spain). JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS 2023; 36:13. [PMID: 37274123 PMCID: PMC10214312 DOI: 10.1007/s10806-023-09908-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Accepted: 05/15/2023] [Indexed: 06/06/2023]
Abstract
Studies of food waste claim that its main causes are technological and logistical deficiencies in the first stages of the agri-food chain. The present article discusses this statement using a specific case as a starting point: the production of fruit in Lleida (Catalonia, Spain). Since the 1980s, fruit production in this region has undergone a process of innovation and development. However, the agents who participate in the sector claim that the wasted volume of edible foodstuffs is greater than in previous times. This article argues that studies of food waste do not consider the power relations existing within the agri-food chain. When these relations are asymmetrical, technological innovation and logistics optimisation do not improve the efficiency of the system; rather, they help the hegemonic players to monopolise the commercial margin and transfer some of their running costs to the weaker agents. The ethnographic data for the study were obtained between 2017 and 2019 using qualitative research techniques.
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Affiliation(s)
- Jordi Gascón
- Department of Social Anthropology & Observatori de l’Alimentació ODELA, University of Barcelona, Barcelona, Spain
| | - Cristina Larrea-Killinger
- Department of Social Anthropology & Observatori de l’Alimentació ODELA, University of Barcelona, Barcelona, Spain
| | - Carlota Solà
- School of Anthropology and Museum Ethnography, University of Oxford, Oxford, Great Britain
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8
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Saarniit K, Lang H, Kuldjärv R, Laaksonen O, Rosenvald S. The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology. Foods 2023; 12:foods12091777. [PMID: 37174315 PMCID: PMC10178123 DOI: 10.3390/foods12091777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana and blueberry (FGBB), mango-carrot-sea buckthorn puree (MCB), and fruit and yogurt puree with biscuit (FYB); (2) study the effect of aluminum-layered vs. aluminum-free packaging on the changes in TPC; and (3) assess the suitability of accelerated shelf-life testing (ASLT) methodology to evaluate the stability of polyphenols. The samples were stored at 23 °C for 182, 274, 365, and 427 days. The corresponding time points during ASLT at 40 °C were 28, 42, 56, and 66 days, calculated using Q10 = 3. The TPC was determined with Folin-Ciocalteu method. The results revealed that the biggest decrease in TPC took place with high-pH FGBB, which contained fewer ingredients with bioactive compounds. Minor changes were seen in FYB and MCB, which had lower pH values, and contained a larger amount of ingredients that include polyphenols. In addition, the choice of packaging material did not affect the TPC decrease in each puree. Finally, it was concluded that the ASLT methodology is suitable for studying the TPC changes in such purees, but the corresponding Q10 factors may vary and should be determined based on the chemical profile and ingredient list of the product.
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Affiliation(s)
- Kärt Saarniit
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Hanna Lang
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
| | - Rain Kuldjärv
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
| | - Oskar Laaksonen
- Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland
| | - Sirli Rosenvald
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
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9
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Murugesan RC, Choudhury MTA, Rozhin A. 2D excitation-emission fluorescence mapping analysis of plant food pigments. Food Chem 2023; 418:135875. [PMID: 36965388 DOI: 10.1016/j.foodchem.2023.135875] [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: 06/29/2022] [Revised: 02/07/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023]
Abstract
Homogeneous dispersion of plant food pigments is indispensable to study their characteristic fluorescence features for non-destructive rapid monitoring of food systems. However, it is highly challenging to obtain such optical grade homogenized stable dispersion of various plant pigments in aqueous media for tracing their precise fluorescence signatures. Herein, we demonstrate a unique strategy to disperse various pigments, such as chlorophylls, carotenoids and phenolic compounds by the high-speed shear-force mixing of fresh green and red bell peppers (Capsicum annuum) in an aqueous medium with followed centrifugation and filtration. An advanced FLuorescence Excitation-emission (FLE) mapping and optical absorption analysis from the optical grade aqueous bell peppers dispersion allow simultaneous probing of chlorophylls, phenolic compounds and carotenoids by their characteristic electronic transitions. The demonstrated sampling protocols and spectroscopic analysis will be highly beneficial to obtain advanced spectroscopic databases from different food materials for rapid food analysis and quality control.
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Affiliation(s)
- Raghavan Chinnambedu Murugesan
- Nanoscience Research Group and The Wolfson Centre for Photonics for Food and Agri-Tech, Aston Institute of Photonic Technologies, College of Engineering and Physical Sciences, Aston University, Birmingham B4 7ET, United Kingdom
| | - Mohammed Thofike Ahmed Choudhury
- Nanoscience Research Group and The Wolfson Centre for Photonics for Food and Agri-Tech, Aston Institute of Photonic Technologies, College of Engineering and Physical Sciences, Aston University, Birmingham B4 7ET, United Kingdom
| | - Alex Rozhin
- Nanoscience Research Group and The Wolfson Centre for Photonics for Food and Agri-Tech, Aston Institute of Photonic Technologies, College of Engineering and Physical Sciences, Aston University, Birmingham B4 7ET, United Kingdom.
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10
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Yang Z, Tong F, Peng Z, Wang L, Zhu L, Jiang W, Xiong G, Zheng M, Zhou Y, Liu Y. Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Development of a gallic acid based time temperature indicator with adjustable activation energy. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Knorr D, Augustin MA. From Food to Gods to Food to Waste. Crit Rev Food Sci Nutr 2022; 64:5379-5397. [PMID: 36503306 DOI: 10.1080/10408398.2022.2153795] [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] [Indexed: 12/14/2022]
Abstract
The present global food waste problem threatens food systems sustainability and our planet. The generation of food waste stems from the interacting factors of the need for food production, food access and availability, motivations and ignorance around food purchase and consumption, and market constraints. Food waste has increased over time. This is related to the change in how humans value food through the generations and altered human food consumption and food discard behaviors. There is also a lack of understanding of the impacts of current food production, processing and consumption patterns on food waste creation. This review examines the cultural, religious, social and economic factors influencing attitudes to food and their effects on food waste generation. The lessons from history about how humans strove toward zero waste are covered. We review the important drivers of food waste: waste for profit, food diversion to feed, waste for convenience, labeling, food service waste and household food waste. We discuss strategies for food waste reduction: recovery of food and food ingredients, waste conversion to energy and food, reducing waste from production/processing and reducing consumer food waste, and emphasize the need for all stakeholders to work together to reduce food waste.
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Affiliation(s)
- Dietrich Knorr
- Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
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13
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Capillary penetration for the development of a method for the assessment of shelf-life of foods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01685-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
AbstractTemperature sensitive foods require monitoring of their time–temperature history in order to assure their safety and high quality. The same holds for other perishable products such as medical and pharmaceutical. The best means to have information on the time–temperature history of a product is by having measurement of these variables along the whole product shelf-life. As an answer to this need several time–temperature indicators have been developed and commercialized for monitoring the quality of food products. In this work a full history time–temperature indicator (TTI) has been designed and developed based on capillary penetration of safe and low surface tension liquids in micro porous polyethylene porous media. For the development of the indicator the appropriate porous media and penetration liquids were selected and capillary penetration of the selected liquids took place at two different temperatures. Based on the results of the capillary penetration experiments the TTI was developed and a prototype was evaluated in a food product in order to assess its capability to be used in food packaging. The results showed that the TTI is simple in use and could provide a quantitative and easy-to-read response. Moreover, the response of the TTI could be calibrated by changing several design parameters, in order to match the quality deterioration kinetics of the specific food product to be monitored.
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14
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Alwazeer D, Özkan N. Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3951-3964. [PMID: 36193347 PMCID: PMC9525494 DOI: 10.1007/s13197-022-05427-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2022] [Accepted: 03/07/2022] [Indexed: 10/17/2022]
Abstract
Strawberries are known for their high perishability and short shelf life. The effects of incorporating hydrogen gas into sealed packaging on the quality and shelf life of strawberries were evaluated. Fruits were packaged under reducing atmosphere [RAP1 (5% CO 2 , 4% H 2 , 91% N 2 ) and RAP2 (10% CO 2 , 4% H 2 , 86% N 2 )], modified atmosphere [MAP1 (5% CO 2 , 95% N 2 ) and MAP2 (10% CO 2 , 90% N 2 )], and control, followed by 12 weeks storage at 4 °C. At the end of storage, RAPs exhibited higher total soluble solids (TSS), firmness, L* and a*, phenolic and anthocyanin contents, and antioxidant activity followed by MAPs when compared with control. RAP2 was more potent in protecting the freshness indices than RAP1, and MAP2 outperformed MAP1, with the best protection characteristic attributed to RAP2. RAP technique extended the shelf life by 3-5 times the control, and 1.5-3.0 times the MAP. RAP should be recommended as a green and healthy preservation technique for the long storage of fresh fruits. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05427-y.
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Affiliation(s)
- Duried Alwazeer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76000 Igdır, Turkey
- Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdır, Turkey
- Innovative Food Technologies Development, Application, and Research Center, Igdir University, 76000 Igdır, Turkey
| | - Nur Özkan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76000 Igdır, Turkey
- Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdır, Turkey
- Innovative Food Technologies Development, Application, and Research Center, Igdir University, 76000 Igdır, Turkey
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15
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García MR, Ferez-Rubio JA, Vilas C. Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review. Foods 2022; 11:foods11152312. [PMID: 35954077 PMCID: PMC9368035 DOI: 10.3390/foods11152312] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The rate at which this degradation occurs is affected by several stress variables such as temperature, water activity, or pH, among others. The food industry is aware that fish freshness is a key feature influencing consumers’ willingness to pay for the product. Therefore, tools that allow rapid and reliable assessment and prediction of the attributes related to freshness are gaining relevance. The main objective of this work is to provide a comprehensive review of the mathematical models used to describe and predict the changes in the key quality indicators in fresh fish and shellfish during storage. The work also briefly describes such indicators, discusses the most relevant stress factors affecting the quality of fresh fish, and presents a bibliometric analysis of the results obtained from a systematic literature search on the subject.
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Affiliation(s)
- Míriam R. García
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
| | - Jose Antonio Ferez-Rubio
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, 30100 Murcia, Spain
| | - Carlos Vilas
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Correspondence:
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16
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Ma P, Xu W, Teng Z, Luo Y, Gong C, Wang Q. An Integrated Food Freshness Sensor Array System Augmented by a Metal-Organic Framework Mixed-Matrix Membrane and Deep Learning. ACS Sens 2022; 7:1847-1854. [PMID: 35834210 DOI: 10.1021/acssensors.2c00255] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The static labels presently prevalent on the food market are confronted with challenges due to the assumption that a food product only undergoes a limited range of predefined conditions, which cause elevated safety risks or waste of perishable food products. Hence, integrated systems for measuring food freshness in real time have been developed for improving the reliability, safety, and sustainability of the food supply. However, these systems are limited by poor sensitivity and accuracy. Here, a metal-organic framework mixed-matrix membrane and deep learning technology were combined to tackle these challenges. UiO-66-OH and polyvinyl alcohol were impregnated with six chromogenic indicators to prepare sensor array composites. The sensors underwent color changes after being exposed to ammonia at different pH values. The limit of detection of 80 ppm for trimethylamine was obtained, which was practically acceptable in the food industry. Four state-of-the-art deep convolutional neural networks were applied to recognize the color change, endowing it with high-accuracy freshness estimation. The simulation test for chicken freshness estimation achieved accuracy up to 98.95% by the WISeR-50 algorithm. Moreover, 3D printing was applied to create a mold for possible scale-up production, and a portable food freshness detector platform was conceptually built. This approach has the potential to advance integrated and real-time food freshness estimation.
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Affiliation(s)
- Peihua Ma
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland 20742, United States
| | - Wenhao Xu
- Department of Chemistry and Biochemistry, College of Computer, Mathematical and Natural Science, University of Maryland, College Park, Maryland 20742, United States
| | - Zi Teng
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland 20742, United States.,U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Food Quality Laboratory, Beltsville, Maryland 20705, United States
| | - Yaguang Luo
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Food Quality Laboratory, Beltsville, Maryland 20705, United States
| | - Cheng Gong
- Department of Electrical and Computer Engineering and Quantum Technology Center, University of Maryland, College Park, Maryland 20742, United States
| | - Qin Wang
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland 20742, United States
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17
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Shrivastava C, Berry T, Cronje P, Schudel S, Defraeye T. Digital twins enable the quantification of the trade-offs in maintaining citrus quality and marketability in the refrigerated supply chain. NATURE FOOD 2022; 3:413-427. [PMID: 37118034 DOI: 10.1038/s43016-022-00497-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Accepted: 03/17/2022] [Indexed: 04/30/2023]
Abstract
Supply chains of fresh fruit must maintain a very narrow window of hygrothermal conditions after harvest. Any excursions outside this range can markedly lower the consumer acceptability of the fruit. However, the loss in fruit quality and marketability largely remains invisible to stakeholders throughout the supply chain. Here we developed a physics-based digital twin of citrus fruit to pinpoint when, why and to what extent fruit quality and marketability are reduced. Sensor data on 47 commercial shipments are thereby translated into actionable metrics for supply chain stakeholders by mapping the variability using principal component analysis. We unveiled a large spread (between 3% and 60%) in the shipments for different metrics of quality and marketability. Half of the shipments currently lie outside the ideal trade-off range between maintaining quality, killing fruit fly larvae and avoiding chilling injury. The digital twin technology opens the possibility to obtain the real-time coupling with sensor data to monitor food quality and marketability.
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Affiliation(s)
- Chandrima Shrivastava
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland
- University of Bern, ARTORG Center for Biomedical Engineering Research, Bern, Switzerland
| | - Tarl Berry
- Citrus Research International, Department of Horticultural Science, University of Stellenbosch, Stellenbosch, South Africa
| | - Paul Cronje
- Citrus Research International, Department of Horticultural Science, University of Stellenbosch, Stellenbosch, South Africa
| | - Seraina Schudel
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland
| | - Thijs Defraeye
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland.
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18
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Novel cadaverine non-invasive biosensor technology on the prediction of shelf life of modified atmosphere packed pork cutlets. Meat Sci 2022; 192:108876. [DOI: 10.1016/j.meatsci.2022.108876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 04/21/2022] [Accepted: 05/30/2022] [Indexed: 11/17/2022]
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19
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Qian J, Yu Q, Jiang L, Yang H, Wu W. Food cold chain management improvement: A conjoint analysis on COVID-19 and food cold chain systems. Food Control 2022; 137:108940. [PMID: 35261485 PMCID: PMC8890692 DOI: 10.1016/j.foodcont.2022.108940] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/04/2022]
Abstract
Cold chains are effective in maintaining food quality and reducing food losses, especially for long-distance international food commerce. Several recent reports have demonstrated that frozen foods are serving as carriers of SARS-CoV-2 and transmitting the virus from one place to another without any human-to-human contact. This finding highlights significant difficulties facing efforts to control the spread of COVID-19 and reveal a transmission mechanism that may have substantially worsened the global pandemic. Traditional food cold chain management practices do not include specific procedures related to SARS-CoV-2-related environmental control and information warnings; therefore, such procedures are urgently needed to allow food to be safely transported without transmitting SARS-CoV-2. In this study, a conjoint analysis of COVID-19 and food cold chain systems was performed, and the results of this analysis were used to develop an improved food cold chain management system utilizing internet of things (IoT) and blockchain technology. First, 45 COVID-19-related food cold chain incidents in China, primarily involving frozen meat and frozen aquatic products, were summarized. Critical food cold chain control points related to COVID-19 were analyzed, including temperature and cold chain requirements. A conceptual system structure to improve food cold chain management, including information sensing, chain linking and credible tracing, was proposed. Finally, a prototype system, which consisted of cold chain environment monitoring equipment, a cold chain blockchain platform, and a food chain management system, was developed. The system includes: 1) a defining characteristic of the newly developed food cold chain system presented here is the use of IoT technology to enhance real-time environmental information sensing capacity; 2) a hybrid data storage mechanism consisting of off-chain and on-chain systems was applied to enhance data security, and smart contracts were used to establish warning levels for food cold chain incidents; and 3) a hypothetical food cold chain failure scenario demonstration in which information collection, intelligent decision making, and cold chain tracing were integrated and automatically generated for decision-making. By integrating existing technologies and approaches, our study provides a novel solution to improve traditional food cold chain management and thus meet the challenges associated with the COVID-19 pandemic. Although our system has been shown to be effective, subsequent studies are still required to develop precise risk evaluation models for SARs-CoV-2 in food cold chains and more precisely control the entire process. By ensuring food safety and reliable traceability, our system could also contribute to the formulation of appropriate mechanisms for international cooperation and minimize the effect of the COVID-19 pandemic on international food commerce.
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Affiliation(s)
- Jianping Qian
- Key Laboratory of Agricultural Remote Sensing (AGRIRS), Ministry of Agriculture and Rural Affairs/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, 100081, Beijing, China
| | - Qiangyi Yu
- Key Laboratory of Agricultural Remote Sensing (AGRIRS), Ministry of Agriculture and Rural Affairs/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, 100081, Beijing, China
| | - Li Jiang
- Chinese Academy of Inspection and Quarantine, 100123, Beijing, China
| | - Han Yang
- Key Laboratory of Agricultural Remote Sensing (AGRIRS), Ministry of Agriculture and Rural Affairs/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, 100081, Beijing, China
| | - Wenbin Wu
- Key Laboratory of Agricultural Remote Sensing (AGRIRS), Ministry of Agriculture and Rural Affairs/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, 100081, Beijing, China
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20
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Gong Z, Su LYF, Zhang JS, Chen T, Wang YC. Understanding the association between date labels and consumer-level food waste. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104373] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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21
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Karić N, Maia AS, Teodorović A, Atanasova N, Langergraber G, Crini G, Ribeiro AR, Đolić M. Bio-waste valorisation: Agricultural wastes as biosorbents for removal of (in)organic pollutants in wastewater treatment. CHEMICAL ENGINEERING JOURNAL ADVANCES 2022. [DOI: 10.1016/j.ceja.2021.100239] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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22
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Andrewes P. Predicting the shelf-life of microbially-stabilised dairy products: What are the roles of stability studies, storage trials, ‘accelerated’ trials, and dairy science? Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105239] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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Tan FJ, Rungruengpet W, Simsiri U, Kaewkot C, Sun YM, Chumngoen W. Influences of Egg Washing and Storage Temperature on Quality and Shelf Life of Duck Eggs During Storage. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2021-1554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- FJ Tan
- National Chung Hsing University, Taiwan
| | | | - U Simsiri
- National Chung Hsing University, Taiwan
| | - C Kaewkot
- National Chung Hsing University, Taiwan
| | - YM Sun
- National Animal Industry Foundation, Taiwan
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24
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CONTRERAS-LÓPEZ E, JAIMEZ-ORDAZ J, UGARTE-BAUTISTA I, RAMÍREZ-GODÍNEZ J, GONZÁLEZ-OLIVARES LG, GARCÍA-CURIEL L, PÉREZ-FLORES JG. Use of image analysis to determine the shelf-life of an apple compote with wine. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.04122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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25
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Michelakou E, Giaouris E, Doultsos D, Nasopoulou C, Skandamis P. Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product "Syglino of Monemvasia" stored under vacuum at different temperatures. Heliyon 2021; 7:e08296. [PMID: 34778585 PMCID: PMC8577161 DOI: 10.1016/j.heliyon.2021.e08296] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/19/2021] [Accepted: 10/27/2021] [Indexed: 12/27/2022] Open
Abstract
Nowadays, consumers are increasingly concerned about nutrition and health issues. "Syglino of Monemvasia" is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stability and shelf life was then assessed in comparison to the already available commercial product. For this, the total viable counts (TVCs) and some critical specific spoilage associations were enumerated at each product type during vacuum incubation at four different temperatures (0, 5, 10, and 15 °C). The alterations in pH, aw, color, and some other crucial sensory attributes of each product were also periodically monitored. The new low-salt product was found to remain microbiologically stable under refrigerated vacuum storage for approximately two weeks, being finally spoiled by Brochothrix thermosphacta grown above 107 CFU/g, ultimately resulting in the deterioration of taste, odor, and overall appearance of the product, and thus leading to its subsequent organoleptic rejection. Despite its limited shelf life, the 50% NaCl-reduced "Syglino" could be released in the local market provided that the cooling chain is maintained throughout its distribution (≤5 °C) and at the same time consumers are willing to accept its milder taste. Although salt replacers could have been used to improve its flavor and at the same time increase its shelf life, the product here developed without the use of such alternatives will hopefully contribute to the taste training of its consumers for less salt in their diet, keeping in parallel its clean label with no added preservatives and other food additives.
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Affiliation(s)
- Eleni Michelakou
- Laboratory of Chemistry, Biochemistry and Food Technology, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropoliti Ioakeim 2, 81400 Myrina, Lemnos, Greece.,Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Ierou Lochou 10 & Makrygianni, 81400 Myrina, Lemnos, Greece
| | - Dimitrios Doultsos
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Constantina Nasopoulou
- Laboratory of Chemistry, Biochemistry and Food Technology, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropoliti Ioakeim 2, 81400 Myrina, Lemnos, Greece
| | - Panagiotis Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
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A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains. Foods 2021; 10:foods10112740. [PMID: 34829020 PMCID: PMC8621546 DOI: 10.3390/foods10112740] [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: 09/30/2021] [Revised: 10/29/2021] [Accepted: 11/03/2021] [Indexed: 11/27/2022] Open
Abstract
The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefore, 647 samples of ma-packed pork loin were investigated in isothermal and non-isothermal storage trials. For the identification of the most suitable spoilage predictors, typical meat quality parameters (pH-value, color, texture, and sensory characteristics) as well as microbial contamination (total viable count, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae) were analyzed at specific investigation points. Dynamic modeling was conducted using a combination of the modified Gompertz model (microbial data) or a linear approach (sensory data) and the Arrhenius model. Based on these models, a four-point scale grading system for the DSLC was developed to predict the product status and shelf-life as a function of temperature data in the supply chain. The applicability of the DSLC was validated in a pilot study under real chain conditions and showed an accurate real-time prediction of the product status.
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27
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Nemo R, Bacha K. Natural preservative‐based shelf‐life enhancement of borde: A traditional Ethiopian low alcoholic beverage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Reda Nemo
- Department of Biology College of Natural Sciences Jimma University Jimma Ethiopia
- Biology Department Dambi Dollo College of Teachers Education Dambi Dollo Ethiopia
| | - Ketema Bacha
- Department of Biology College of Natural Sciences Jimma University Jimma Ethiopia
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28
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Soro AB, Noore S, Hannon S, Whyte P, Bolton DJ, O’Donnell C, Tiwari BK. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100722] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in Foodomics. Foods 2021; 10:foods10081803. [PMID: 34441579 PMCID: PMC8392494 DOI: 10.3390/foods10081803] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 01/18/2023] Open
Abstract
Deep learning is a trending field in bioinformatics; so far, mostly known for image processing and speech recognition, but it also shows promising possibilities for data processing in food analysis, especially, foodomics. Thus, more and more deep learning approaches are used. This review presents an introduction into deep learning in the context of metabolomics and proteomics, focusing on the prediction of shelf-life, food authenticity, and food quality. Apart from the direct food-related applications, this review summarizes deep learning for peptide sequencing and its context to food analysis. The review’s focus further lays on MS (mass spectrometry)-based approaches. As a result of the constant development and improvement of analytical devices, as well as more complex holistic research questions, especially with the diverse and complex matrix food, there is a need for more effective methods for data processing. Deep learning might offer meeting this need and gives prospect to deal with the vast amount and complexity of data.
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30
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A Simple Sensor System for Onsite Monitoring of O 2 in Vacuum-Packed Meats during the Shelf Life. SENSORS 2021; 21:s21134256. [PMID: 34206251 PMCID: PMC8272221 DOI: 10.3390/s21134256] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/16/2021] [Accepted: 06/19/2021] [Indexed: 11/17/2022]
Abstract
Vacuum packaging (VP) is used to reduce exposure of retail meat samples to ambient oxygen (O2) and preserve their quality. A simple sensor system produced from commercial components is described, which allows for non-destructive monitoring of the O2 concentration in VP raw meat samples. Disposable O2 sensor inserts were produced by spotting small aliquots of the cocktail of the Pt–benzoporphyrin dye and polystyrene in ethyl acetate onto pieces of a PVDF membrane and allowing them to air-dry. These sensor dots were placed on top of the beef cuts and vacuum-packed. A handheld reader, FirestinGO2, was used to read nondestructively the sensor phase shift signals (dphi°) and relate them to the O2 levels in packs (kPa or %). The system was validated under industrial settings at a meat processing plant to monitor O2 in VP meat over nine weeks of shelf life storage. The dphi° readings from individual batch-calibrated sensors were converted into the O2 concentration by applying the following calibration equation: O2 (%) = 0.034 * dphi°2 − 3.413 * dphi° + 85.02. In the VP meat samples, the O2 levels were seen to range between 0.12% and 0.27%, with the sensor dphi signals ranging from 44.03° to 56.02°. The DIY sensor system demonstrated ease of use on-site, fast measurement time, high sample throughput, low cost and flexibility.
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31
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Enzymatic Time-Temperature Indicator Prototype Developed by Immobilizing Laccase on Electrospun Fibers to Predict Lactic Acid Bacterial Growth in Milk during Storage. NANOMATERIALS 2021; 11:nano11051160. [PMID: 33946708 PMCID: PMC8146246 DOI: 10.3390/nano11051160] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 11/16/2022]
Abstract
Laccase was immobilized on a chitosan/polyvinyl alcohol/tetraethylorthosilicate electrospun film (ceCPTL) and colored with guaiacol to obtain a laccase time-temperature indicator (TTI) prototype. The activation energy (Ea) of coloration of the prototype was 50.89-33.62 kJ/mol when 8-25 μg/cm2 laccase was immobilized on ceCPTL, and that of lactic acid bacteria (LAB) growth in milk was 73.32 kJ/mol. The Ea of coloration of the TTI prototype onto which 8-10 μg/cm2 laccase was immobilized was in the required range for predicting LAB growth in milk. The coloration endpoint of the TTI prototype onto which 10 μg/cm2 (0.01 U) laccase was immobilized could respond to the LAB count reaching 106 colony-forming units (CFU)/mL in milk during a static temperature response test, and the prediction error was discovered to be low. In dynamic temperature response experiments with intermittent temperature changes between 4 and 25 °C, the coloration rate of the laccase TTI prototype was consistent with LAB growth. The results of this study indicate that the laccase TTI prototype can be applied as a visual monitoring indicator to assist in evaluating milk quality in cold chains.
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32
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Intelligent Packaging for Real-Time Monitoring of Food-Quality: Current and Future Developments. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083532] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food packaging encompasses the topical role of preserving food, hence, extending the shelf-life, while ensuring the highest quality and safety along the production chain as well as during storage. Intelligent food packaging further develops the functions of traditional packages by introducing the capability of continuously monitoring food quality during the whole chain to assess and reduce the insurgence of food-borne disease and food waste. To this purpose, several sensing systems based on different food quality indicators have been proposed in recent years, but commercial applications remain a challenge. This review provides a critical summary of responsive systems employed in the real-time monitoring of food quality and preservation state. First, food quality indicators are briefly presented, and subsequently, their exploitation to fabricate intelligent packaging based on responsive materials is discussed. Finally, current challenges and future trends are reviewed to highlight the importance of concentrating efforts on developing new functional solutions.
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33
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Tkaczewska J, Kulawik P, Morawska-Tota M, Zając M, Guzik P, Tota Ł, Pająk P, Duliński R, Florkiewicz A, Migdał W. Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods 2021; 10:694. [PMID: 33805151 PMCID: PMC8064058 DOI: 10.3390/foods10040694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 12/24/2022] Open
Abstract
The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.
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Affiliation(s)
- Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Małgorzata Morawska-Tota
- Department of Sports Medicine & Human Nutrition, University School of Physical Education in Kraków, al. Jana Pawla II 78, 31-537 Kraków, Poland;
| | - Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
| | - Łukasz Tota
- Department of Physiology and Biochemistry, Faculty of Physical Education and Sport, University of Physical Education in Krakow, al. Jana Pawla II 78, 31-537 Kraków, Poland;
| | - Paulina Pająk
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland; (P.P.); (A.F.)
| | - Robert Duliński
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Adam Florkiewicz
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland; (P.P.); (A.F.)
| | - Władysław Migdał
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, al. Balicka 122, 30-149 Kraków, Poland; (P.K.); (M.Z.); (P.G.); (W.M.)
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Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin. PLANTS 2021; 10:plants10030578. [PMID: 33803775 PMCID: PMC8003340 DOI: 10.3390/plants10030578] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/07/2021] [Accepted: 03/09/2021] [Indexed: 11/20/2022]
Abstract
Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at −20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality.
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Pandian AT, Chaturvedi S, Chakraborty S. Applications of enzymatic time–temperature indicator (TTI) devices in quality monitoring and shelf-life estimation of food products during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00730-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Taherkhani E, Moradi M, Tajik H, Molaei R, Ezati P. Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat. Int J Biol Macromol 2020; 164:2632-2640. [PMID: 32853605 DOI: 10.1016/j.ijbiomac.2020.08.177] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/28/2020] [Accepted: 08/21/2020] [Indexed: 12/17/2022]
Abstract
In this work, grape anthocyanins (GA) were embedded in bacterial nanocellulose (BNC) by ex-situ method to fabricate an easy-to-use colorimetric label. The label revealed visible color responses to the pH buffers (2-11). According to the color parameter results [L*, a*, b*, and total color difference (TCD)], the label also presented appropriate color stability during the 60-day storage. During the application in minced beef, the label was bright red on the 1st day of storage at 4 °C. In accordance with the meat quality parameters [TVB-N, total mesophilic count, and sensory attributes], the label turned into purplish-red color on the 3rd and 5th days of storage (medium freshness meat) and turned into blue on the 7th day, representing the spoilage state. All the mentioned color changes could be distinguished by naked eyes. A strong Pearson's correlation coefficient was obtained between the TCD values and meat quality parameters, confirming the capability of the pH-sensing label to correctly distinguish the fresh meat from the spoiled meat.
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Affiliation(s)
- Eshagh Taherkhani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Parya Ezati
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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Teixeira F, dos Santos BA, Nunes G, Soares JM, do Amaral LA, de Souza GHO, de Resende JTV, Menegassi B, Rafacho BPM, Schwarz K, dos Santos EF, Novello D. Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics. Molecules 2020; 25:E1670. [PMID: 32260369 PMCID: PMC7180482 DOI: 10.3390/molecules25071670] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/15/2020] [Accepted: 01/16/2020] [Indexed: 12/15/2022] Open
Abstract
Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product's physicochemical and nutritional characteristics.
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Affiliation(s)
- Flavia Teixeira
- Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil; (F.T.); (G.N.); (J.M.S.)
- Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil;
| | | | - Graziela Nunes
- Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil; (F.T.); (G.N.); (J.M.S.)
- Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil;
| | - Jaqueline Machado Soares
- Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil; (F.T.); (G.N.); (J.M.S.)
- Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil;
| | - Luane Aparecida do Amaral
- Postgraduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (L.A.d.A.); (E.F.d.S.)
| | - Gabriel Henrique Oliveira de Souza
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (G.H.O.d.S.); (B.P.M.R.)
| | | | - Bruna Menegassi
- Faculty of Health Sciences, Federal University of Grande Dourados, 79825-070 Dourados, Brazil;
| | - Bruna Paola Murino Rafacho
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (G.H.O.d.S.); (B.P.M.R.)
| | - Kélin Schwarz
- Department of Nutrition, Federal University of Triângulo Mineiro, 38025-350 Uberaba, Brazil;
| | - Elisvânia Freitas dos Santos
- Postgraduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (L.A.d.A.); (E.F.d.S.)
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (G.H.O.d.S.); (B.P.M.R.)
| | - Daiana Novello
- Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil; (F.T.); (G.N.); (J.M.S.)
- Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil;
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Giarratana F, Nalbone L, Ziino G, Giuffrida A, Panebianco F. Characterization of the temperature fluctuation effect on shelf life of an octopus semi-preserved product. Ital J Food Saf 2020; 9:8590. [PMID: 32300571 PMCID: PMC7154606 DOI: 10.4081/ijfs.2020.8590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Accepted: 01/08/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified atmosphere packaging (MAP) as well as to find correct interpretation criteria for simulating temperature fluctuations during storage tests. The study concerned 54 packages of "Octopus carpaccio" that were grouped in three batches and stored at 3 different temperature profiles: the first (16 packages - Group 4°C) was stored at 4±0.5°C; the second (16 packages - Group 8°C) was stored at 8±0.5°C; the third (16 packages - Group F) was stored under a fluctuating temperature regime between 2°C and 14°C. Spoilage microflora, pH and AW has been monitored, at regular intervals, along the storage period (44 days). A predictive model was constructed according to the accredited scientific literature and validated against the observed growth curves of the above three groups. Afterwards, the predictive model has been used setting the temperature at the mean value of fluctuations (6.72°C), at the kinetic mean value of fluctuations (7.80°C) and at the 75th percentile value of fluctuations (11.14°C). The best fitting to the observed data was obtained with the kinetic mean temperature value and this result shows that this parameter can be proposed to reproduce the temperature fluctuation along the distribution and the domestic storage when a storage test has to be carried out.
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Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions. SUSTAINABILITY 2020. [DOI: 10.3390/su12031162] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
On-pack date and storage labeling is one of the direct information carriers used by the food industry to communicate product shelf-life attributes to consumers. However, it is also one of the major factors that contribute to consumer food waste issues. This study aims to systematically understand the existing tensions within the current date and storage labeling system and explore the potential opportunities for design to intervene. First, we conducted a literature review to identify tensions that the consumer encounters in their food edibility assessment system and summarize the corresponding proposal for actions. 12 tensions and 16 proposals for action were identified and further framed according to a conceptual model developed in this study. Following this, the literature findings were refined and grounded in co-creation sessions in consumer workshops and industry practitioner interviews to develop specific labeling-related design implications. The findings indicate the importance of investigating the role that date and storage labeling play from a system level. Furthermore, we suggest that the conceptual model developed in this study can be used not only as a framework that guides researchers to identify and analyze labeling-related food waste problems that each individual consumer encounters, but also as a guideline that assists packaging design practitioners in exploring potential design opportunities to solve the problem from a system perspective.
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Li Q, Ren S, Peng Y, Lv Y, Wang W, Wang Z, Gao Z. A Colorimetric Strip for Rapid Detection and Real-Time Monitoring of Histamine in Fish Based on Self-Assembled Polydiacetylene Vesicles. Anal Chem 2019; 92:1611-1617. [DOI: 10.1021/acs.analchem.9b04927] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Qiaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China
- Tianjin Key Laboratory of Risk Assessment and Control Technology for Environment and Food Safety, Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, People’s Republic of China
| | - Shuyue Ren
- Tianjin Key Laboratory of Risk Assessment and Control Technology for Environment and Food Safety, Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, People’s Republic of China
| | - Yuan Peng
- Tianjin Key Laboratory of Risk Assessment and Control Technology for Environment and Food Safety, Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, People’s Republic of China
| | - Yan Lv
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China
| | - Weiya Wang
- Tianjin Key Laboratory of Risk Assessment and Control Technology for Environment and Food Safety, Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, People’s Republic of China
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China
| | - Zhixian Gao
- Tianjin Key Laboratory of Risk Assessment and Control Technology for Environment and Food Safety, Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, People’s Republic of China
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Albrecht A, Ibald R, Raab V, Reichstein W, Haarer D, Kreyenschmidt J. Implementation of Time Temperature Indicators to Improve Temperature Monitoring and Support Dynamic Shelf Life in Meat Supply Chains. JOURNAL OF PACKAGING TECHNOLOGY AND RESEARCH 2019; 4:23-32. [PMID: 32685915 PMCID: PMC7357777 DOI: 10.1007/s41783-019-00080-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Accepted: 11/23/2019] [Indexed: 11/04/2022]
Abstract
Based on the well-investigated OnVu™ TTI kinetics, models were developed to adjust the label to different food products and predict the discolouration process under dynamic temperature conditions. After the successful validation under laboratory conditions, the applicability of the time temperature indicator (TTI) as shelf life indicator was tested in a national poultry chain. The TTI accurately reflected the temperature fluctuations occurring under real chain conditions. Shelf life predictions based on the discolouration of the TTIs were in accordance with the microbial shelf life of the product. The models were integrated in an online software tool to check for the compliance of the cold chain and predict the remaining shelf life of the product. The implementation of TTI and the software result in a valuable tool to support the decision-making process in the cold chain. The application of flexible shelf life enables the reduction of food waste in the meat supply chain.
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Affiliation(s)
- Antonia Albrecht
- Faculty of Agriculture, Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Rolf Ibald
- Faculty of Logistics Management, European University of Applied Sciences, Kaiserstraße 6, 50321 Brühl, Germany
| | - Verena Raab
- Faculty of Agriculture, Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Werner Reichstein
- Department of Physics and BMIF, University of Bayreuth, Universitätsstr.30, 95440 Bayreuth, Germany
| | - Dietrich Haarer
- Department of Physics and BMIF, University of Bayreuth, Universitätsstr.30, 95440 Bayreuth, Germany
| | - Judith Kreyenschmidt
- Faculty of Agriculture, Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
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Spanemberg FEM, Korzenowski AL, Sellitto MA. Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13213] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Flavio E. M. Spanemberg
- Production and System Engineering Graduate ProgramUniversidade do Vale do Rio dos Sinos–UNISINOS São Leopoldo RS Brazil
- Chemical Engineering Graduate ProgramInstituto Federal Sul‐rio‐grandense–IFSUL Pelotas RS Brazil
| | - André L. Korzenowski
- Production and System Engineering Graduate ProgramUniversidade do Vale do Rio dos Sinos–UNISINOS São Leopoldo RS Brazil
| | - Miguel A. Sellitto
- Production and System Engineering Graduate ProgramUniversidade do Vale do Rio dos Sinos–UNISINOS São Leopoldo RS Brazil
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Roduit B, Luyet CA, Hartmann M, Folly P, Sarbach A, Dejeaifve A, Dobson R, Schroeter N, Vorlet O, Dabros M, Baltensperger R. Continuous Monitoring of Shelf Lives of Materials by Application of Data Loggers with Implemented Kinetic Parameters. Molecules 2019; 24:molecules24122217. [PMID: 31200557 PMCID: PMC6631491 DOI: 10.3390/molecules24122217] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 11/29/2022] Open
Abstract
The evaluation of the shelf life of, for example, food, pharmaceutical materials, polymers, and energetic materials at room or daily climate fluctuation temperatures requires kinetic analysis in temperature ranges which are as similar as possible to those at which the products will be stored or transported in. A comparison of the results of the evaluation of the shelf life of a propellant and a vaccine calculated by advanced kinetics and simplified 0th and 1st order kinetic models is presented. The obtained simulations show that the application of simplified kinetics or the commonly used mean kinetic temperature approach may result in an imprecise estimation of the shelf life. The implementation of the kinetic parameters obtained from advanced kinetic analyses into programmable data loggers allows the continuous online evaluation and display on a smartphone of the current extent of the deterioration of materials. The proposed approach is universal and can be used for any goods, any methods of shelf life determination, and any type of data loggers. Presented in this study, the continuous evaluation of the shelf life of perishable goods based on the Internet of Things (IoT) paradigm helps in the optimal storage/shipment and results in a significant decrease of waste.
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Affiliation(s)
| | | | | | - Patrick Folly
- armasuisse, Science and Technology Centre, 3602 Thun, Switzerland.
| | | | - Alain Dejeaifve
- PB Clermont EURENCO Group, Rue de Clermont, 176-4480 Engis, Belgium.
| | - Rowan Dobson
- PB Clermont EURENCO Group, Rue de Clermont, 176-4480 Engis, Belgium.
| | - Nicolas Schroeter
- School of Engineering and Architecture of Fribourg, HES-SO University of Applied Sciences and Arts Western Switzerland, Bd de Pérolles 80, 1700 Fribourg, Switzerland.
| | - Olivier Vorlet
- School of Engineering and Architecture of Fribourg, HES-SO University of Applied Sciences and Arts Western Switzerland, Bd de Pérolles 80, 1700 Fribourg, Switzerland.
| | - Michal Dabros
- School of Engineering and Architecture of Fribourg, HES-SO University of Applied Sciences and Arts Western Switzerland, Bd de Pérolles 80, 1700 Fribourg, Switzerland.
| | - Richard Baltensperger
- School of Engineering and Architecture of Fribourg, HES-SO University of Applied Sciences and Arts Western Switzerland, Bd de Pérolles 80, 1700 Fribourg, Switzerland.
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Functionalized Polymeric Materials with Bio-Derived Antimicrobial Peptides for "Active" Packaging. Int J Mol Sci 2019; 20:ijms20030601. [PMID: 30704080 PMCID: PMC6387462 DOI: 10.3390/ijms20030601] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 01/25/2019] [Accepted: 01/28/2019] [Indexed: 02/07/2023] Open
Abstract
Food packaging is not only a simple protective barrier, but a real “active” component, which is expected to preserve food quality, safety and shelf-life. Therefore, the materials used for packaging production should show peculiar features and properties. Specifically, antimicrobial packaging has recently gained great attention with respect to both social and economic impacts. In this paper, the results obtained by using a polymer material functionalized by a small synthetic peptide as “active” packaging are reported. The surface of Polyethylene Terephthalate (PET), one of the most commonly used plastic materials in food packaging, was plasma-activated and covalently bio-conjugated to a bactenecin-derivative peptide named 1018K6, previously characterized in terms of antimicrobial and antibiofilm activities. The immobilization of the peptide occurred at a high yield and no release was observed under different environmental conditions. Moreover, preliminary data clearly demonstrated that the “active” packaging was able to significantly reduce the total bacterial count together with yeast and mold spoilage in food-dairy products. Finally, the functionalized-PET polymer showed stronger efficiency in inhibiting biofilm growth, using a Listeria monocytogenes strain isolated from food products. The use of these “active” materials would greatly decrease the risk of pathogen development and increase the shelf-life in the food industry, showing a real potential against a panel of microorganisms upon exposure to fresh and stored products, high chemical stability and re-use possibility.
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