1,720,974 research outputs found
In vitro and in vivo application of active compounds with antiyeast activity to improve the shelf life of ready-to-eat table grape
No full textThe anti-yeast effects of several compounds at
different concentrations were screened in vitro against
main table grape spoilage yeasts. The compounds showing
the most significant anti-yeast activity were applied by
dipping to table grape, to evaluate the sensory perception.
In a subsequent final step, dipping treatments with potassium
sorbate, eugenol, citrus extract and ethanol, were
applied to ready-to-eat seedless table grape, packaged in air
or under modified atmosphere packaging (MAP). The
in vitro test highlights good effects of cinnamon bark oil
and citrus extract, even at the lowest concentrations used in
this work. From a sensory point of view, the preliminary
panel test selected potassium sorbate, citrus extract, eugenol
and ethanol as most suitable substances. The in vivo
application of active compounds showed that dipping in
eugenol solution and ethanol (20 and 50 %) in combination
with MAP increased shelf life of fruit if compared to the
control sample (24.08, 28.47, 35.79 and 14.26 days,
respectively)
Application of preservation strategies to improve the shelf life of spreadable cheese
No full textStrategies designed to protract the shelf life of spreadable cheese obtained by acid coagulations are presented. First, the effectiveness of different headspace CO2and N2mixtures on the microbial and sensorial characteristics of the investigated produce was addressed; afterward, the modified atmosphere showing the best performances was combined with different antimicrobial compounds (lysozyme and Na2-EDTA; MicroGARD®400; potassium sorbate). Headspace gas concentration, pH, sensory quality, dairy spoilage microorganisms and lactic microflora were monitored. The work results suggest that CO2at every tested concentration negatively influence the taste of spreadable cheese, while the best performances were recorded for samples packaged under 100% nitrogen that was able to control yeasts and moulds development. The most effective solution to increase the shelf life of spreadable cheese was obtained by the combination of lysozyme and Na2-EDTA with the selected MAP, 100% nitrogen, allowing to reach a shelf life of about 26 days confronted to the control samples (6 days)
Use of lysozyme, nisin and EDTA combined treatments for maintaining quality of packed ostrich patties.
No full textEffects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese
No full textEffects of different packaging systems on water soluble oligopeptide fractions in fiordilatte cheese during its refrigerated storage are described. The degradation of the main protein fractions and the characterization of peptides arising from caseins were monitored by nanoliquid chromatography and electrospray ionization ion trap mass spectrometry (MS) coupled with a bioinformatics approach based on the scoring distribution and a post-database search validation. Microbiological and sensory properties of fiordilatte samples packaged under different conditions were also evaluated in order to find possible correlations between quality decay of cheese and peptide profile. The various packaging solutions differently responded to the degradation processes, thus allowing to identify the three systems that better preserved cheese quality: the two active coated samples packaged under MAP with and without brine and the sample in brine acidified at pH 5. As far as the peptide profile is concerned, a dynamic evolution of hydrophilic peptides was observed belonging almost exclusively to β-casein that could be regarded as the primary substrate of proteolysis in fiordilatte cheese. Characteristic trends with maximum and minimum values at different times were observed, throughout the refrigerated storage, leading to continuous changes in the peptide composition. A reduction in levels of β-casein peptides was observed in all the samples compared to the control, for which no specific packaging treatments were adopted
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