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Zulewska J, Lobacz A, Bialobrzewski I, Grochowina A, Kaminska A. Influence of Different Packaging Materials on the Composition of the Headspace of Rennet Cheeses under Different Modified Atmosphere Conditions. Foods 2024; 13:2500. [PMID: 39200427 PMCID: PMC11353577 DOI: 10.3390/foods13162500] [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: 05/30/2024] [Revised: 07/09/2024] [Accepted: 07/13/2024] [Indexed: 09/02/2024] Open
Abstract
The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO2 and O2) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP-biaxially oriented polypropylene; PET-polyester; PE-polyethylene; PP-polypropylene; EVOH-ethylene-vinyl alcohol copolymer; PET-polyethylene terephthalate; and PA-polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO2 content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O2 content in the headspace of cheeses packaged in tested foils (1-5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions.
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Affiliation(s)
- Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
| | - Adriana Lobacz
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
| | - Ireneusz Bialobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
| | - Adam Grochowina
- Hochland Polska Sp. z o. o., 07-100 Węgrów, Poland; (A.G.); (A.K.)
| | - Anna Kaminska
- Hochland Polska Sp. z o. o., 07-100 Węgrów, Poland; (A.G.); (A.K.)
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2
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Zulewska J, Lobacz A, Białobrzewski I, Grochowina A, Kamińska A. Influence of sustainable packaging material and packaging conditions on physicochemical, microbiological, and sensorial properties of cheeses. J Dairy Sci 2023; 106:8504-8522. [PMID: 37641356 DOI: 10.3168/jds.2022-22772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 05/11/2023] [Indexed: 08/31/2023]
Abstract
The aim of this study was to evaluate the influence of different packaging materials [standard foil: BOPP (biaxially oriented polypropylene)/PET (polyester)/PE (polyethylene) for upper layer, and APET (polyethylene terephthalate)/PE for bottom layer; foil 1: PP (polypropylene)/PET/PE/EVOH (ethylene-vinyl alcohol copolymer)/PE upper layer, and PP/PE/EVOH/PE bottom layer; foil 2: PP/PET/PE/EVOH/PE upper layer, and PA (polyamide)/EVOH/PE bottom layer; foil 3: PP/PET/PE upper layer, and PA/EVOH/PE bottom layer; foil 4: PP/PET/PE upper layer, and PA/PE bottom layer; foil 5: PP upper layer, and PP/PP bottom layer] on the quality of 3 different ripening rennet cheeses packed under different modified atmosphere (MAP) conditions as reflected in particular physicochemical, microbiological, and sensorial changes. The changes were monitored during a period of 90 d of storage at 2°C or 8°C. For Gouda cheese, CO2 content of the headspace of the packages was in the range 35% to 45%, whereas for Maasdamer and Sielski Klasyczny cheeses it was 55% to 65%. Three-way ANOVA showed that the foil type influenced the moisture content of Gouda cheese stored for 90 d at 2°C and for Sielski Klasyczny cheese at 8°C, whereas the moisture content was not dependent on MAP conditions during storage. Moreover, the foil type had a significant effect on free fatty acid changes for Gouda and Sielski Klasyczny cheeses stored at 2°C for 90 d. Sensory attributes changed significantly over storage time at 2°C for all studied cheeses as affected by foil type, whereas there was no effect of MAP conditions. In general, the cheeses packed in standard foil and foil 4 were characterized by the highest values of mean sensory attributes. Time was the most significant factor influencing most changes in physicochemical and sensory attributes of cheeses stored at 2°C and 8°C. The storage temperature did not affect the moisture of the samples during storage. In general, we found an increase in the pH value during storage regardless of storage temperature. It was possible to decrease the thickness of the packaging material from initial 103 and 250 µm (standard foil; lid and bottom, respectively) to 98 and 100 µm (foil 4) without affecting sensory attributes of the product.
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Affiliation(s)
- Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland.
| | - Adriana Lobacz
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland
| | | | - Anna Kamińska
- Hochland Polska Sp. z o. o., Kaźmierz 64-530, Poland
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3
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Lacivita V, Tarantino F, Molaei R, Moradi M, Conte A, Alessandro Del Nobile M. Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese. Food Res Int 2023; 172:113159. [PMID: 37689912 DOI: 10.1016/j.foodres.2023.113159] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
In this study, monodispersed and quasi-spherical C-Dots with an average size of 7.2 nm were successfully synthesized from sour whey solution by a hydrothermal method (200 °C for 9 h) for fiordilatte cheese packaging. C-Dots (2500 and 5000 mgL-1) were added to the cheese through an alginate-based coating or directly to the cheese brine. No significant changes in TM4 cell viability were observed at concentrations lower than 10,000 mgL-1. Microbiological and sensory properties of cheese coated and uncoated with C-Dots indicate a substantial preserving effect of the C-Dots. The uncoated control fiordilatte exhibited unacceptable levels of microbial proliferation within 3.5 days. Conversely, the coated cheese remained within acceptable limits, effectively doubling its shelf life compared to the control, primarily due to the coating protection rather than the addition of C-Dots. When compared to the control fiordilatte, the addition of C-Dots in the brine at 5000 mgL-1 resulted in an extension of over 10 days in cheese shelf life. Considering the significance of the sustainable approach in C-Dots synthesis and the exceptional use of C-Dots in the food industry, these findings hold great potential in terms of research and industrial applications.
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Affiliation(s)
- Valentina Lacivita
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | - Francesca Tarantino
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | | | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
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Hassan AH, Korany AM, Zeinhom MM, Mohamed DS, Abdel-Atty NS. Effect of chitosan-gelatin coating fortified with papaya leaves and thyme extract on quality and shelf life of chicken breast fillet and soft cheese during chilled storage. Int J Food Microbiol 2022; 371:109667. [DOI: 10.1016/j.ijfoodmicro.2022.109667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 03/16/2022] [Accepted: 03/30/2022] [Indexed: 10/18/2022]
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5
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Ricciardi EF, Del Nobile MA, Conte A, Fracassi F, Sardella E. Effects of plasma treatments applied to fresh ricotta cheese. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102935] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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6
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Investigation of weight loss in mozzarella cheese using NIR predicted chemical composition and multivariate analysis. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Cabral GJ, Teleken JT, Carciofi BAM, Monteiro AR. Solubility and effective diffusion coefficient of
CO
2
in fresh cheese (type
Minas Frescal
). J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriel J. Cabral
- Laboratory of Physical Properties of Foods, Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Jhony T. Teleken
- Laboratory of Physical Properties of Foods, Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Bruno A. M. Carciofi
- Laboratory of Physical Properties of Foods, Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Alcilene R. Monteiro
- Laboratory of Physical Properties of Foods, Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
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Lima RC, de Carvalho APA, Vieira CP, Moreira RV, Conte-Junior CA. Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings. Polymers (Basel) 2021; 13:2675. [PMID: 34451212 PMCID: PMC8398146 DOI: 10.3390/polym13162675] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 02/05/2023] Open
Abstract
The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials' potential as cheese preservatives.
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Affiliation(s)
- Rayssa Cruz Lima
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
| | - Carla P. Vieira
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Rodrigo Vilela Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040900, RJ, Brazil
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9
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Active Barrier Coating for Packaging Paper with Controlled Release of Sunflower Oils. Molecules 2021; 26:molecules26123561. [PMID: 34200922 PMCID: PMC8230557 DOI: 10.3390/molecules26123561] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 01/19/2023] Open
Abstract
The use of paper as a sustainable packaging material is favored, but it lacks sufficient barrier properties in terms of water repellence and oil resistance. Novel approaches consider active packaging materials or coatings with controlled release providing additional functionality for delivery of specific components to the surface. In this study, the development of a waterborne coating with organic nanoparticles and encapsulated sunflower oils is presented as a system for thermal release of the oil and on-demand tuning of the final barrier properties of the paper substrate. After synthesis of the nanoparticles, it seems that the encapsulation of various grades of sunflower oil (i.e., either poly-unsaturated or mono-unsaturated) strongly affects the encapsulation efficiency and thermal release profiles. The water contact angles are controlled by the oil release and chemical surface composition of the coating upon thermal heating. The oil resistance of the paper improves as a more continuous oil film is formed during thermal release. In particular, the chemical surface composition of the paper coatings is detailed by means of micro-Raman spectroscopy and surface imaging, which provide an analytical quantification tool to evaluate surface coverage, oil delivery, and variations in organic coating moieties.
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10
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Atallah AA, El-Deeb AM, Mohamed EN. Shelf-life of Domiati cheese under modified atmosphere packaging. J Dairy Sci 2021; 104:8568-8581. [PMID: 34024598 DOI: 10.3168/jds.2020-19956] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 04/06/2021] [Indexed: 11/19/2022]
Abstract
The present study describes the effects of modified atmosphere packaging (MAP) on shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese. Five different MAP were studied [10% CO2/90% N2 (G1), 15% CO2/85% N2 (G2), 25% CO2/75% N2 (G3), 100% CO2 (G4), and 100% N2 (G5)]. Control samples were packaged in air (CA) and under vacuum. In both groups of cheeses, chemical analysis was significantly affected by MAP during cold storage. Ripening indexes were significantly affected by MAP during cold storage. Microbiological data showed that G4, followed by G5, were the most effective groups inhibiting the growth of total aerobic mesophilic and psychrotrophic bacteria, and yeasts and molds until the end of storage. Sensory evaluation was significantly affected by MAP and storage period, at 45 d CA cheese samples were judged as unacceptable. The best sensory properties were obtained in G5, G4, and G3 treatments, and recorded a relatively higher sensory evaluation scores. The best shelf-life extension was obtained in G5, G4, and G3 treatments.
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Affiliation(s)
- A A Atallah
- Department of Dairy Science, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt.
| | - Amany M El-Deeb
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt
| | - Entsar N Mohamed
- Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt
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11
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A Food-Grade Resin with LDH–Salicylate to Extend Mozzarella Cheese Shelf Life. Processes (Basel) 2021. [DOI: 10.3390/pr9050884] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Mozzarella cheese can be considered by far the world’s most popular Italian dairy product. Extending the shelf life of mozzarella cheese is an important issue in the dairy industry due to the high risk of contamination by several bacteria species, including spoilage pseudomonads. In this work, active packaging was prepared by coating traditional polyethylene terephthalate (PET) containers of “ovoline” mozzarella cheese with a food-grade resin mixed with a layered double hydroxide (LDH) in which salicylate anion was intercalatedby ionic exchange.. This antimicrobial molecule is listed in EC-Directive 10/2011/EC of 14 January 2011. Morphological arrangement of the molecule into the LDH layers was evaluated by X-ray diffraction (XRD) and controlled release followed by UV spectroscopy. Then, active trays were used to pack the mozzarella cheeses stored for 20 days at 4 °C and under thermal abuse (15 °C). Samples from both conditions showed coliform reduction (by ca. 2 log CFU/g) throughout the storage period. Depending on temperature, total mesophilic aerobic bacteria, Pseudomonas spp., yeasts, and mold loads were reduced in the first 3 days; at 4 °C. Slower acidification and lower proteolysis were also found in treated samples in comparison to control ones. The fitting of the Gompertz function to coliforms and spoilage pseudomonads highlighted an increase in the shelf life of mozzarella cheese of ca. 2 days at 4 °C. These results suggest that salicylate–LDH-coated PET may be applied to extend the shelf-life of mozzarella cheese and also counteract its spoilage if accidental interruptions to refrigeration occur.
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12
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Ricciardi FE, Plazzotta S, Conte A, Manzocco L. Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110556] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Ricciardi EF, Pedros-Garrido S, Papoutsis K, Lyng JG, Conte A, Del Nobile MA. Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light. Foods 2020; 9:E580. [PMID: 32380636 PMCID: PMC7278879 DOI: 10.3390/foods9050580] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 04/03/2020] [Accepted: 04/23/2020] [Indexed: 12/01/2022] Open
Abstract
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV-vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV-vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV-vis light for cheese decontamination.
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Affiliation(s)
- Emilio Francesco Ricciardi
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
| | - Selene Pedros-Garrido
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - Kostas Papoutsis
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - James G. Lyng
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
| | - Matteo A. Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
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14
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Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life. Foods 2019; 8:foods8120621. [PMID: 31783614 PMCID: PMC6963820 DOI: 10.3390/foods8120621] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/22/2019] [Accepted: 11/22/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.
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15
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Faccia M, Gambacorta G, Natrella G, Caponio F. Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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16
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Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S. Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2716-2725. [PMID: 30350410 DOI: 10.1002/jsfa.9439] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 08/21/2018] [Accepted: 10/16/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage. RESULTS Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable. CONCLUSION The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.
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Affiliation(s)
- Shima Jafarzadeh
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Center for Humanities and Sciences, Bio-nanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - Abd Karim Alias
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Shahrom Mahmud
- Nano Optoelectronic Research (NOR) Lab, School of Physics, University Sains Malaysia, Penang, Malaysia
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17
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Lacivita V, Conte A, Musavian HS, Krebs NH, Zambrini VA, Del Nobile MA. Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.062] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Lavermicocca P, Angiolillo L, Lonigro SL, Valerio F, Bevilacqua A, Perricone M, Del Nobile MA, Corbo MR, Conte A. Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola). Front Microbiol 2018; 9:889. [PMID: 29867802 PMCID: PMC5949355 DOI: 10.3389/fmicb.2018.00889] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 04/18/2018] [Indexed: 11/13/2022] Open
Abstract
This paper proposes bio-preservation as a tool to assure quality and safety of Spanish-style table olives cv. Bella di Cerignola. Lactobacillus plantarum 5BG was inoculated in ready to sell olives packaged in an industrial plant by using a half-volume brine (4% NaCl; 2% sucrose). The samples were stored at 4°C. The survival of the inoculated strain, the microbiological quality, the sensory scores and the survival of a strain of Listeria monocytogenes inoculated in brines were evaluated. The persistence of the Lb. plantarum bio-preserving culture was confirmed on olives (≥6.5 Log CFU/g) and in brine (≥7 Log CFU/ml). Bio-preserved olives (SET1) showed a better sensory profile than chemically acidified control olives (SET2) and the texture was the real discriminative parameter among samples. Bio-preserved olives recorded better scores during storage because of their ability to retain good hardness, crunchiness, and fibrousness without cracks. The inoculation of Lb. plantarum positively acted on the safety of olives, as the D-value of L. monocytogenes was reduced from 40 (SET2) to 5 days (SET1). In conclusion, Lb. plantarum 5BG and the physico-chemical conditions achieved in the settled procedure are suitable for the industrial packaging of Bella di Cerignola table olives, improving the process by halving brining volumes and avoiding chemical stabilizers, and significantly reducing the salt concentration. The final product is also safely preserved for almost 5 months as suggested by the reduction of the survival rate of L. monocytogenes.
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Affiliation(s)
- Paola Lavermicocca
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Luisa Angiolillo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Stella L. Lonigro
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Marianne Perricone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Matteo A. Del Nobile
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria R. Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Amalia Conte
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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Costa MJ, Maciel LC, Teixeira JA, Vicente AA, Cerqueira MA. Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Res Int 2018; 107:84-92. [DOI: 10.1016/j.foodres.2018.02.013] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 02/02/2018] [Accepted: 02/03/2018] [Indexed: 11/28/2022]
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20
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Angiolillo L, Conte A, Del Nobile MA. A new method to bio-preserve sea bass fillets. Int J Food Microbiol 2018; 271:60-66. [PMID: 29494893 DOI: 10.1016/j.ijfoodmicro.2018.01.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/15/2017] [Accepted: 01/09/2018] [Indexed: 11/18/2022]
Abstract
In this work a bio-preservation technique was applied to sea bass fillets in order to preserve their quality. The preservation consisted in the application of two kinds of active coatings on the product surface differing in the fermentation time of alginate solution by L. reuteri plus glycerol (24 and 48 h). This technological strategy was chosen because it has been demonstrated that L. reuteri produces the reuterin as an intermediate metabolite during the anaerobic fermentation of glycerol. To assess the antimicrobial effects of sodium alginate with L. reuteri and glycerol, both in vitro and in vivo tests were carried out. The active films, in particular at 48 h fermentation, showed a good antibacterial activity, confirmed also by the major reuterin concentration. To prove the effectiveness of the treatments, microbial and sensory attributes were monitored by in vivo test on fish fillets. Results highlighted that the two active sodium alginate coatings showed a good antibacterial activity. In sea bass fillets stored at 4 °C, proliferation of main spoilage microorganisms was delayed with a consequent preservation of sensory attributes. In particular, it was found that improving the fermentation time (48 h) a better microbiological and sensory quality was achieved.
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Affiliation(s)
- L Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - A Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
| | - M A Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
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Bagheripoor N, Khoshgozaran-Abras S, Sohrabvandi S, Khorshidian N, Mortazavian AM, MollaKhalili N, Jazaeri S. Application of Active Edible Coatings to Improve the Shelf-life of Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.949] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Niloofar Bagheripoor
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | | | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences
| | - Amir Mohammad Mortazavian
- Food Safety Research center, Shahid Beheshti University of Medical Sciences
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Neda MollaKhalili
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Sahar Jazaeri
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
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Angiolillo L, Conte A, Del Nobile MA. Biotechnological Approach To Preserve Fresh Pasta Quality. J Food Prot 2017; 80:2006-2013. [PMID: 29131681 DOI: 10.4315/0362-028x.jfp-16-382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.
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Affiliation(s)
- L Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| | - A Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| | - M A Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
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Angiolillo L, Conte A, Del Nobile MA. MicroencapsulatedLactobacillus reutericombined with modified atmosphere as a way to improve tuna burger shelf life. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13430] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Luisa Angiolillo
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
- Services Center of Applied Research; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| | - Matteo A. Del Nobile
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
- Services Center of Applied Research; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
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25
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Conte A, Laverse J, Costa C, Lampignano V, Previtali MA, Del Nobile MA. Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13235] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. Conte
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - J. Laverse
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - C. Costa
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - V. Lampignano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - M. A. Previtali
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - M. A. Del Nobile
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
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Costa C, Lucera A, Licciardello F, Conte A, Del Nobile Matteo A. Application of preservation strategies to improve the shelf life of spreadable cheese. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2016.11.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Haghighi-Manesh S, Azizi MH. Active packaging systems with emphasis on its applications in dairy products. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12542] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Soroush Haghighi-Manesh
- Department of Food Science and Technology; School of Agriculture, Tarbiat Modares University; Tehran Iran
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology; School of Agriculture, Tarbiat Modares University; Tehran Iran
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28
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Liu F, Li Z, Cao B, Wu J, Wang Y, Xue Y, Xu J, Xue C, Tang QJ. The effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality. Food Res Int 2016; 87:204-210. [DOI: 10.1016/j.foodres.2016.07.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 07/14/2016] [Accepted: 07/22/2016] [Indexed: 12/21/2022]
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29
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Cano Embuena AI, Cháfer Nácher M, Chiralt Boix A, Molina Pons MP, Borrás Llopis M, Beltran Martínez MC, González Martínez C. Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12306] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amalia Isabel Cano Embuena
- Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Maite Cháfer Nácher
- Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Amparo Chiralt Boix
- Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Mª Pilar Molina Pons
- Departamento de Ciencia Animal Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Milagros Borrás Llopis
- Departamento de Ciencia Animal Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Mª Carmen Beltran Martínez
- Departamento de Ciencia Animal Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Chelo González Martínez
- Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
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30
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Lacivita V, Conte A, Manzocco L, Plazzotta S, Zambrini VA, Del Nobile MA, Nicoli MC. Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Costa C, Lucera A, Lacivita V, Saccotelli MA, Conte A, Del Nobile MA. Packaging optimisation for portioned Canestrato di Moliterno cheese. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12275] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Annalisa Lucera
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Valentina Lacivita
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Maria Antonietta Saccotelli
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
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32
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Mentana A, Natale A, Palermo C, Nardiello D, Conte A, Del Nobile MA, Quinto M, Centonze D. Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization. Electrophoresis 2016; 37:1861-72. [DOI: 10.1002/elps.201500500] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 12/17/2015] [Accepted: 12/22/2015] [Indexed: 11/09/2022]
Affiliation(s)
- Annalisa Mentana
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Anna Natale
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Carmen Palermo
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Donatella Nardiello
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Amalia Conte
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Matteo Alessandro Del Nobile
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Maurizio Quinto
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
| | - Diego Centonze
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Centro Servizi di Ricerca Applicata; Università degli Studi di Foggia; Via Napoli Foggia Italy
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33
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Dalzini E, Galuppini E, Merigo D, Buizza PF, Losio MN, Bertasi B, Varisco G. Anti-Listeria Activity of Bioactive Food Packaging on Artificially Contaminated Sliced Cheese. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elena Dalzini
- National Reference Centre for Emerging Risk in Food Safety; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Elisa Galuppini
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Daniela Merigo
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Paolo-Felice Buizza
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Marina-Nadia Losio
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Barbara Bertasi
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Giorgio Varisco
- National Reference Centre for Emerging Risk in Food Safety; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
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34
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Mushtaq M, Gani A, Shetty PH, Masoodi F, Ahmad M. Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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35
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Karaman AD, Özer B, Pascall MA, Alvarez V. Recent Advances in Dairy Packaging. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1015138] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Abstract
In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.
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37
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Costa C, Conte A, Del Nobile MA. Effective preservation techniques to prolong the shelf life of ready-to-eat oysters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2661-2667. [PMID: 24604430 DOI: 10.1002/jsfa.6605] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 01/31/2014] [Accepted: 02/03/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Oysters have a high commercial value but owing to their short shelf life are generally commercialized as raw material within very restricted market borders. A step-by-step optimization approach was used in this work to design ready-to-eat oyster packaging. In particular, six different steps were carried out in order to extend their shelf life. RESULTS The concentration of sodium alginate to realize a coating that was effective in terms of easy peeling and ability in preventing product dehydration was optimized. Coated oysters were packaged under different modified atmosphere (MAP) conditions to find the best MAP. Subsequently, to further promote product preservation, sodium acetate was selected as an effective antimicrobial agent to be applied by dipping treatment prior to coating. All preservation strategies singly tested were finally combined to assess the shelf life prolongation of ready-to-eat oysters. CONCLUSION Dipping in sodium acetate (10 g L⁻¹), coating with sodium alginate (40 g L⁻¹) and packaging under MAP (0:75 O₂:CO₂) represent the best conditions to guarantee a significant shelf life extension to about 160 h compared with 57 h for unpackaged oysters.
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Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
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38
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Angiolillo L, Conte A, Zambrini A, Del Nobile M. Biopreservation of Fior di Latte cheese. J Dairy Sci 2014; 97:5345-55. [DOI: 10.3168/jds.2014-8022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Accepted: 04/27/2014] [Indexed: 11/19/2022]
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39
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Nardiello D, Conte A, Natale A, Lucera A, Palermo C, Centonze D, Del Nobile M. Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.053] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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40
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41
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Segat A, Biasutti M, Iacumin L, Comi G, Baruzzi F, Carboni C, Innocente N. Use of ozone in production chain of high moisture Mozzarella cheese. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.029] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Lucera A, Mastromatteo M, Conte A, Zambrini A, Faccia M, Del Nobile M. Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2013.10.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Mastromatteo M, Conte A, Faccia M, Del Nobile MA, Zambrini AV. Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese. J Dairy Sci 2014; 97:36-45. [DOI: 10.3168/jds.2013-6999] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Accepted: 09/26/2013] [Indexed: 11/19/2022]
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45
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Busconi M, Zacconi C, Scolari G. Bacterial ecology of PDO Coppa and Pancetta Piacentina at the end of ripening and after MAP storage of sliced product. Int J Food Microbiol 2013; 172:13-20. [PMID: 24361828 DOI: 10.1016/j.ijfoodmicro.2013.11.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Revised: 10/11/2013] [Accepted: 11/24/2013] [Indexed: 11/19/2022]
Abstract
The objective of this study was to evaluate the microbiota of two typical Italian PDO delicatessens Coppa and Pancetta Piacentina, produced in Piacenza area (Italy). Classical and molecular approaches were employed, in order to acquire knowledge on their bacterial ecology and its evolution after slicing and MAP storing; thus, the biodiversity of characteristic bacterial community, already present or introduced during such procedures, was studied in both full ripened and sliced samples from two producers (A and B) of the PDO district, packaged under MAP and stored at 2 and 8 °C for 30 days. The microbiota of the two kinds of Italian delicatessen demonstrated peculiar differences, particularly regarding the staphylococci and lactic acid bacteria (LAB) ratio. Moreover, some species within these two groups appeared to be linked to the kind of product: Leuconostoc, Lactobacillus versmoldensis and Staphylococcus saprophyticus were found only in Pancetta while Lactobacillus pentosus, Staphylococcus equorum, Staphylococcus xylosus, Staphylococcus sciuri and Macrococcus caseolyticus occurred only in Coppa. Also, both delicatessens from producer A were richer in LAB compared to those of producer B and the opposite applied for staphylococci. Interestingly, Tetragenococcus halophilus was detectable in all the samples and its presence in the sausage environment has been reported only for Capocollo. Storage did not substantially modify the microbiota composition, the only changes being the relative abundance of same sequences; S. xylosus was prevalent before slicing process and S. equorum at the end of MAP storage at both 2 °C and 8 °C. Concerning microbial contamination during the slicing process, our results suggest that the adopted procedures assure high hygienic quality standard of these typical products, with exception of a contamination by Psychrobacter psychrophilus in Coppa B. The possible origin of species rarely or never reported in the sausage environment and detected in this study is discussed.
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Affiliation(s)
- Matteo Busconi
- Institute of Agronomy, Genetics and Field Crops, Università Cattolica S.C., via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Carla Zacconi
- Institute of Microbiology, Università Cattolica S.C., via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluigi Scolari
- Institute of Microbiology, Università Cattolica S.C., via Emilia Parmense 84, 29122 Piacenza, Italy.
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Conte A, Longano D, Costa C, Ditaranto N, Ancona A, Cioffi N, Scrocco C, Sabbatini L, Contò F, Del Nobile M. A novel preservation technique applied to fiordilatte cheese. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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de S. Medeiros BG, Souza MP, Pinheiro AC, Bourbon AI, Cerqueira MA, Vicente AA, Carneiro-da-Cunha MG. Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1097-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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48
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In vitro and in vivo application of active compounds with anti-yeast activity to improve the shelf life of ready-to-eat table grape. World J Microbiol Biotechnol 2013; 29:1075-84. [DOI: 10.1007/s11274-013-1271-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Accepted: 01/23/2013] [Indexed: 10/27/2022]
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Costa C, Conte A, Buonocore G, Lavorgna M, Del Nobile M. Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.03.001] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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