1,721,148 research outputs found
Biotechnological approach to preserve fresh pasta quality
No full textFresh 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
Solvent mixtures sorption in amorphous PEEK
No full textThe sorption kinetics and equil. isotherms of CH2Cl2, heptane and their mixts. in glassy amorphous PEEK were investigated. Ideal or anomalous nonideal Fickian diffusion sorption mechanism or diffusion-controlled swelling were obsd., depending on temp., solvent type, and external solvent activity. Gas-chromatog. anal. of PEEK in contact with CH2Cl2/heptane mixts. indicated that the presence of CH2Cl2 enhanced heptane mobility and equil. sorbed amt
Pomegranate by-products as natural preservative to prolong the shelf life of breaded cod stick
No full textSustainable use of fruit and vegetable by-products to enhance food packaging performance
No full textFruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging material
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