1,721,013 research outputs found
Sviluppo e caratterizzazione di un imballaggio attivo a base di PLA, chitosano e oli essenziali
No full textBiopolymer coatings as alternative to modified atmosphere packaging for shelf life extension of minimally processed apples
No full textThe effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally processed apples was studied as function of gas composition (5%, 10%, 21% of O2 with N2 as balance at 5 °C) and temperature (5 °C, 10 °C at 5% of O2 with N2 as balance). In the second phase, the shelf life of the packed product was studied during storage at 5 °C. The gas composition (O2%-CO2%) in the package headspace, relative humidity, pH, hardness, color and antioxidant capacity of the product were monitored after 0, 1, 4, 7, 11, and 14 days. The coating effectively reduced respiration rate of the product when oxygen was over 10%. In the presence of the coating, the reduction of oxygen did not affect the respiration rate. At 5% of O2, the respiration rate decreased by 50% by changing the temperature from 10 °C to 5 °C. Shelf life study showed that the chitosan-caseinate coating was able to preserve the mechanical properties and the antioxidant capacity of the product during storage by increasing the shelf life by 7 days to 11 days at 5 °C
Use of chitosan and chitosan-caseinate coating to prolong shelf life of minimally processed apples
No full textThe effect of biopolymer coatings (1% chitosan, 2% chitosan, caseinate/chitosan blend at ratio 2/1) in combination with anti-browning agent (1% citric acid, 1% l-ascorbic acid agents, 1% CaCl2) on the shelf life of minimally processed apples was studied. The experimental works were divided in two phases: in the first phase, the coating composition has been selected on the bases of microstructural analysis of the coatings on the fruit surface (SEM), respiration rate, water resistance, and color. In the second phase of the study, the shelf life of packed minimally processed apples coated with the selected coating was studied during storage at 5 degrees C. The uncoated sample dipped in anti-browning solution was used as control. The following quality attributes were monitored after 1, 3, 7, 11 and 14 days: pH, hardness, relative humidity (RH %) and color. All coatings effectively reduced respiration rate of minimally processed apples but only caseinate/chitosan one was not significantly different from the control sample in terms of color attributes (p<0.05). Shelf life study showed that the chitosan-caseinate coating was able to extend the product shelf life from 7 days to 11 days at 5 degrees C
Effect of caseinate based edible coating on quality indices of whole pears during storage time
No full textPear is an important fruit due to its high antioxidant properties and unique phytoconstituents made numerous medicinal properties. Edible coating is a good technology to prolong the shelf life of fruits, preserving chemical-physical properties. In addition, edible coating can be used as carrier of bioactive compounds. The aims of this work were to study the effects of coating developed with sodium caseinate, guar gum, beeswax and antioxidant compound (propyl gallate) on quality of pears. Thus, (i) respiration rate has been studied at 4, 10 and 20°C, (ii) the quality of pear has been studied during storage at 20°C at 95% RH for 9 days. Pears were washed, dried and coated by dipping method. Samples without coating were used as control. Results showed that coating reduced by 50% O2 consumption and CO2 production rate at all temperature tested. Furthermore, active coating was able to preserve firmness, antioxidant capacity and total polyphenol content of about 30%. In conclusion, edible coating can preserve physical properties and quality indices of pears. © 2023 International Society for Horticultural Science. All rights reserved
Storage Stability: Shelf Life Testing
No full textShelf life can be defined as the finite length of time after which the product stored under specific packaged and environmental condition becomes unacceptable. A description of the main steps to study food shelf life and to define it based on simulation tests is reported. The first part of the article describes the main processes responsible for deterioration of food and the main critical quality parameters related to product or environmental. Then, the main quality indexes and how to determine the critical value of the quality index to establish the end of the shelf life are described. In the last part of the article, how to implement a shelf life study is described
MICROBIAL SPOILAGE IN REFRIGERATED BEEF DURING STORAGE IN DIFFERENT PROTECTIVE ATMOSPHERES
No full textPolyamide modified with green tea extract for fresh minced meat active packaging applications
No full textNew antioxidant polyamide was prepared by total immersion in active extract for 48 h. Its antioxidant performance was tested using DPPH (IC50 = 270 ± 21 μg/g) and ORAC (1.52 μmol Trolox/g). In vivo study was done using fresh minced meat stored at 4 °C and analysed after 0, 6, 13, 19, 23 days. After 23 days metmyoglobin (MetMbBK = 31.3 ± 2.9% and MetMbAOX = 25.9 ± 0.8%), CIE L*a*b* (a*BK = 15.0 ± 0.4 and a*AOX = 16.6 ± 0.3) and TBARS (MDABK = 0.0060 ± 0.0003 μg/g and MDAAOX = 0.0044 ± 0.0002 μg/g) showed an improvement of meat shelf life. The results showed that this active film protected meat during 23 days. Migration study to food simulants was done by UPLC®-QqQ-MS and UPLC®-ESI-Q-TOF-MSE. A decrease of oligomers migration (for caprolactam n = 3: BK = 0.050 ± 0.004 mg/Kg; AOX = 0.019 ± 0.001 mg/Kg) was found. Industrial relevance: Nowadays, food industry is focused on improving shelf life of products by controlling its lipid oxidation using natural antioxidants. The obtained results let us design a new active packaging based on natural antioxidants for extending the shelf life of fresh minced meat at industrial scale
Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application
Full text linkActive packaging systems are considered an effective way to prolong the shelf life of fresh food products. This study compared five different biopolymer films for their ability to delay the lipid oxidation of raw chicken meat. New antioxidant poly lactic acid film was prepared by coating the film surface with chitosan or chitosan/caseinate blend enriched with rosemary essential oil at concentration of 1% and 2%. Films were characterized in terms of microstructure, water vapor permeability, mechanical properties, and antioxidant capacity. In vivo study was done using fresh minced chicken meats stored at 4 °C and analysed after 0, 4, 7, 11, 14, 21 days. Results indicated that water vapor transmission rate was reduced by the presence of the coating and assumed the lowest value (1.23 ± 0.03 × 10−4 g m-2 s-1) with coating enriched with 2% of rosemary essential oils. The films showed an antioxidant capacity of maximum 6% equivalent to the antioxidant capacity of 6,25 μg of REO/mL. Results from in vivo test showed that the active films were able to reduce meat oxidation during storage in anaerobic modified atmosphere condition: samples packed with active film showed constant malondialdehyde (MDA) and colour up to 14 days and reduction of heptanal and ethanol concentration compared to samples packed with control film (72 % and 90 % respectively). Overall, this study has demonstrated that PLA films coated with an active coating are a promising delivery method for providing antioxidant effects in packaging for fresh meat products
Prediction of secondary shelf-life of croissants: Survival analysis and cata questions methodologies
No full textThe secondary shelf life of croissants made by frozen dough was estimated by using the survival analysis methodology. Check-all-that-apply (CATA) questions were also performed in order to evaluate sensory perception of the product by consumers. Two formulations of frozen butter croissant (A, B) were stored at -18 degrees C until experimental analysis. The samples were removed from the freezer and baked for 20 minute at 180 degrees C. Samples were stored for 3, 7, 16, 20, 23 and 27 hours at 25 degrees C and 65% of relative humidity (RH). Ninety-six subjects participated in the consumer test. They were asked to eat each sample, and answer the question:" Would you normally consume/buy this croissant? Yes or No?" and provide a sensory product characterization using check-all-that-apply (CATA) questions composed of 16 terms. Results showed that the survival analysis can be used to successfully determine the secondary shelf life of croissants. Weibull distribution was used to describe the rejection function. The shelf life was estimated as the storage time that corresponded to 50% consumers rejection in 22 +/- 2 h and 11 +/- 2 h, respectively for formulation A and B. Significant differences among samples were found in terms of both negative (stale, hard, dry) and positive (soft, fresh) attributes, and, as expected, frequency of use of the positive attributes decreased with storage time, whereas the contrary occurred for the negative ones
Application of Releasing Systems in Active Packaging for Dairy Products
No full textDairy products are a wide category of food, whose quality alteration and shelf life depend on raw materials, process, packaging, and maturation (when available). Conventional packaging provides a barrier between the packed product and its surroundings, and the durability of the product depends—to a large extent—on the effectiveness of this protection. In recent years, the use of packaging systems capable of ensuring safety, quality, and adequate prevention of the growth of post-processing contaminants in food by maintaining quality and freshness has increased considerably. This chapter presents the deteriorative reactions that limit the shelf life of the main categories of dairy foods. Different types of release active packaging used to extend the shelf life of dairy products are reviewed and assessed in terms of safety, nutritional value, and the resulting quality of dairy products. Although the application of antioxidant packaging to dairy products represents a notable strategy for future innovation, that of antimicrobial solutions have been more extensively explored and research maturity has been reached. The main innovations in this sector are related to the use of natural antimicrobial compounds, such as bacteriocin-producing lactic acid bacteria or essential oils. The application of biopolymer films or coatings represents the most studied approach for developing new active films for these kinds of packaging
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