1
|
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.
Collapse
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.)
| |
Collapse
|
2
|
Nájera AI, Murua M, Martínez O, Albisu M, Barron LJR. A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions. Foods 2024; 13:1423. [PMID: 38731794 PMCID: PMC11083857 DOI: 10.3390/foods13091423] [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: 03/27/2024] [Revised: 04/25/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep's cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14-21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.
Collapse
Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
| | | | - Olaia Martínez
- Texture Analysis Laboratory, G3S Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
| | - Luis Javier R. Barron
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
| |
Collapse
|
3
|
Dold J, Eichin M, Langowski HC. Integration of fluorophore-based sensor spots into food packaging systems for the non-destructive real-time determination of oxygen. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
|
4
|
Optimization of Modified Atmosphere Packaging for Sheep's Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties. Foods 2023; 12:foods12040849. [PMID: 36832924 PMCID: PMC9956239 DOI: 10.3390/foods12040849] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/31/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origin Idiazabal cheese wedges. Six different packaging treatments (air, vacuum, and CO2/N2 gas mixtures in the ratio of 20/80, 50/50, 80/20, and 100/0% v/v, respectively) were studied. Changes in gas headspace composition, cheese gross composition, weight loss, pH, acidity, colour, and textural and sensory properties were investigated during 56 days of refrigerated storage at 5 ± 1 °C. MAP was the most effective preserving technique compared to air- and vacuum-packaging treatments. The cheese characteristics with the greatest discriminating weight in the preservation techniques were paste appearance, holes, flavour, a* (redness) and b* (yellowness) colour parameters, and slope to hardness. Air-packaged cheeses, on 35 day, presented a mouldy flavour. Vacuum packaging affected paste appearance (greasy, plastic marks, and non-homogeneous colour) and holes (occluded and unnatural appearance) starting after 14 packaging days. MAP mixtures with CO2 concentration between 50/50 and 80/20% CO2/N2 (v/v) are recommended to ensure sensory quality and stability in the distribution of these raw sheep-milk cheese wedges.
Collapse
|
5
|
Dold J, Langowski HC. Optical measurement systems in the food packaging sector and research for the non-destructive evaluation of product quality. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
6
|
Dold J, Kehr C, Hollmann C, Langowski HC. Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage. Foods 2022; 11:592. [PMID: 35206067 PMCID: PMC8871491 DOI: 10.3390/foods11040592] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/15/2022] [Accepted: 02/17/2022] [Indexed: 02/01/2023] Open
Abstract
As poultry is known to be a perishable food, the use-by date is set in such a way that food safety is guaranteed even with a higher initial bacterial count. This means, however, that some products are wasted, even if they are still safe to eat. Therefore, non-destructive measurement devices might be a good opportunity for individual shelf-life prediction, e.g., in retail. The aim of this study was therefore to use non-destructive measurement devices based on fluorescence quenching (oxygen detection) and mid-infrared laser spectroscopy (carbon dioxide detection) for the monitoring of high-oxygen-packed poultry in different storage conditions. During 15 days of storage, the gas composition of the headspace was assessed (non-destructively and destructively), while total plate count was monitored and a comprehensive sensory evaluation was performed by a trained panel. We were able to demonstrate that in most cases, non-destructive devices have comparable precision to destructive devices. For both storage conditions, the sensory attribute slime was correlated with reaching the critical microbiological value of 107 CFU/g; the attribute buttery was also useful for the prediction of regularly stored poultry. The change in the gas atmosphere as a sign of premature spoilage, however, was only possible for samples stored in irregular conditions.
Collapse
Affiliation(s)
- Jasmin Dold
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, D-85354 Freising, Germany; (C.K.); (C.H.)
| | - Caroline Kehr
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, D-85354 Freising, Germany; (C.K.); (C.H.)
| | - Clarissa Hollmann
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, D-85354 Freising, Germany; (C.K.); (C.H.)
| | - Horst-Christian Langowski
- TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 22, D-85354 Freising, Germany;
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Straße 35, D-85354 Freising, Germany
| |
Collapse
|
7
|
Nájera AI, Nieto S, Barron LJR, Albisu M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189789. [PMID: 34574712 PMCID: PMC8469587 DOI: 10.3390/ijerph18189789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 11/18/2022]
Abstract
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
Collapse
Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
| | - Sonia Nieto
- Efficient and Sustainable Processes Department, Bizkaia Technology Park, AZTI, P.O. Box 609, 48160 Derio, Spain;
| | - Luis Javier R. Barron
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
| |
Collapse
|
8
|
Mirza Alizadeh A, Masoomian M, Shakooie M, Zabihzadeh Khajavi M, Farhoodi M. Trends and applications of intelligent packaging in dairy products: a review. Crit Rev Food Sci Nutr 2020; 62:383-397. [DOI: 10.1080/10408398.2020.1817847] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Adel Mirza Alizadeh
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Masoomian
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mahsa Shakooie
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Maryam Zabihzadeh Khajavi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| |
Collapse
|
9
|
Affiliation(s)
- Teresa L. Mako
- Department of Chemistry, University of Rhode Island, 140 Flagg Road, Kingston, Rhode Island 02881, United States
| | - Joan M. Racicot
- Department of Chemistry, University of Rhode Island, 140 Flagg Road, Kingston, Rhode Island 02881, United States
| | - Mindy Levine
- Department of Chemistry, University of Rhode Island, 140 Flagg Road, Kingston, Rhode Island 02881, United States
| |
Collapse
|
10
|
Stability and Safety Assessment of Phosphorescent Oxygen Sensors for Use in Food Packaging Applications. CHEMOSENSORS 2018. [DOI: 10.3390/chemosensors6030038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Five types of new solid-state oxygen sensors, four based on microporous polypropylene fabric materials and one on polyphenylene sulphide films impregnated with phosphorescent platinum(II)-benzoporphyrin dye, were tested for their stability and safety in food packaging applications. All these sensors exhibit useful optical signals (phosphorescence lifetime readout) and working characteristics and are simpler and cheaper to produce and integrate into standard packaging materials than existing commercial sensors. When exposed to a panel of standard food simulants and upon direct contact with raw beef and chicken meat and cheddar cheese samples packaged under modified atmosphere, the sensors based on ungrafted polypropylene fabric, impregnated with PtBP dye by the swelling method, outperformed the other sensors. The sensors are also stable upon storage under normal atmospheric conditions for at least 12 months, without any significant changes in calibration.
Collapse
|
11
|
Kelly CA, Cruz-Romero M, Kerry JP, Papkovsky DP. Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems. SENSORS 2018; 18:s18051395. [PMID: 29724024 PMCID: PMC5981195 DOI: 10.3390/s18051395] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 04/25/2018] [Accepted: 04/29/2018] [Indexed: 11/30/2022]
Abstract
The commercially-available optical oxygen-sensing system Optech-O2 Platinum was applied to nondestructively assess the in situ performance of bulk, vacuum-packaged raw beef in three ~300 kg containers. Twenty sensors were attached to the inner surface of the standard bin-contained laminate bag (10 on the front and back sides), such that after filling with meat and sealing under vacuum, the sensors were accessible for optical interrogation with the external reader device. After filling and sealing each bag, the sensors were measured repetitively and nondestructively over a 15-day storage period at 1 °C, thus tracking residual oxygen distribution in the bag and changes during storage. The sensors revealed a number of unidentified meat quality and processing issues, and helped to improve the packaging process by pouring flakes of dry ice into the bag. Sensor utility in mapping the distribution of residual O2 in sealed bulk containers and optimising and improving the packaging process, including handling and storage of bulk vacuum-packaged meat bins, was evident.
Collapse
Affiliation(s)
- Caroline A Kelly
- School of Biochemistry and Cell Biology, University College Cork, Cavanagh Pharmacy Building, College Road, Cork T12 K8AF, Ireland.
| | - Malco Cruz-Romero
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Food Science Building, College Road, Cork T12 K8AF, Ireland.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Food Science Building, College Road, Cork T12 K8AF, Ireland.
| | - Dmitri P Papkovsky
- School of Biochemistry and Cell Biology, University College Cork, Cavanagh Pharmacy Building, College Road, Cork T12 K8AF, Ireland.
| |
Collapse
|