Search results for " SHELF LIFE"
showing 8 items of 28 documents
Chitosan Film Functionalized with Grape Seed Oil—Preliminary Evaluation of Antimicrobial Activity
2022
Although the fishing and wine industries undoubtedly contribute significantly to the economy, they also generate large waste streams with considerable repercussions on both economic and environmental levels. Scientific literature has shown products can be extracted from these streams which have properties of interest to the cosmetics, pharmaceutical and food industries. Antimicrobial activity is undoubtedly among the most interesting of these properties, and particularly useful in the production of food packaging to increase the shelf life of food products. In this study, film for food packaging was produced for the first time using chitosan extracted from the exoskeletons of red shrimp (Ar…
Effect of Vibration on the Quality of Strawberry Fruits Caused by Simulated Transport
2016
Mechanical damage of agricultural products is one of the main problems in the harvest and postharvest chain due to the large economic loss that the shelf life reduction could generate. Measurements of change in the chemical components of highly perishable products and microbial growth under different static and dynamic loads is the first step in the development of intelligent logistic units that could help in predicting the residual shelf life in order to minimize losses along the supply chain. In our research, the effects of vibration along the supply chain of a case study were analyzed on strawberry (Fragaria x ananassa) and woodland strawberry (Fragaria vesca) in terms of microbiological…
Evaluation of quality parameters of strawberry fruits in modified atmosphere packaging during storage
2010
The objective of the present study is to evaluate the effect of modified atmosphere packaging (MAP) during storage on some quality parameters of strawberries. Strawberries (cv. Camarosa) were harvested when mature, forced air cooled and divided into two groups as fruits in MAP and control. After packaging, fruits were stored at 0°C, 90 - 95% RH for 10 days plus 1 day at 20°C and 50 - 55% RH for the evaluation of shelf life. Changes in fruit quality, mass loss, decay, color, firmness, total soluble solids (TSS), acidity, glucose, fructose, saccharose and color were investigated. The mass loss and decay were lower in MAP than observed in the control whereas firmness, TSS, acidity and color di…
Simulation analysis of cold chain performance based on time–temperature data
2011
Perishable goods are a fundamental source of revenue for the retail sector; their management, however, constitutes a severe challenge for retailers and supply chain partners. A significant cost in particular is the fraction of products perished through the supply chain, which also constitutes an ethical and environmental concern. Supply chain organisation and operative characteristics have a significant influence on this matter, as in fact ensuring suitable temperature conditions for the stock-keeping units throughout the supply chain is mandatory for perishable products. Recent developments in sensing and communication technologies allow detailed monitoring and control of cold chain; howev…
Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract
2016
In recent years, considerable interest has been shown in the functional properties of foods, and a relevant role has been played by phenolic compounds, able to scavenge free radicals. A more sustainable agriculture has to emerge to guarantee food supply over the next years. Wheat, corn, and rice are the most common cereals cultivated, but also other cereal species, such as barley can be appreciated for their peculiarities. Barley (Hordeum vulgare L.) is a C3 winter cereal that shows high resistance at drought and salt stresses. There are growing interests in barley as ingredient for the production of functional foods due to its high content of phenolic compounds and Beta-glucans. In this re…
A multi objective approach to short food supply chain management
2017
Conventional supply chains, involving several stages and various intermediaries, are affected by some well- known forms of inefficiencies and drawbacks. Besides the increase of market price consequent to multiple marginalization, such supply chains generally suffer of significant post-harvest losses and product waste. In this context, short food supply chains have been recently proposed as different systems capable of delivering higher quality products while promoting sustainability and efficiency. Across the EU, a growing number of consumers choose to buy food products on local farmers' markets, associating local products with higher quality standards (freshness, nutritional value), health…
Influence of Degradative Enzymatic Activities on the Shelf Life of Ready-to-Eat Prickly Pear Fruits
2012
Prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. This species is very sensitive to low storage temperatures (< 5°C) which cause damages. The fruits can be peeled, suitably packaged and successfully commercialized as a ready-to-eat product. The main limit to the extension of the shelf life is the production of off-flavors due to different factors, the growth of microorganisms and the action of endogenous enzymes. Lipoxygenase (LOX) and Pectinesterase (PE) are involved in fruit degradation. In particular, LOX pathway is directly responsible for lipid oxidation, and the subsequent production of off-flavours, while PE causes the softening of fruit during m…
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma
2017
Fresh vegetables are recommended for the daily diet because of their low caloric content, high amount of vitamins, minerals and fiber. Furthermore, these foods are source of various phytochemical compounds such as polyphenols, flavonoids and sterols exerting antioxidant activity. Some epidemiological and clinical studies clearly showed that a diet rich in fruits and vegetables might reduce the risk of some diseases, including some forms of cancer. Modern consumers pay a great attention to the “convenience foods”, foods characterized by ease of consumption. In particular, ready-to-eat products maintain almost all characteristics of fresh harvested products. These products are minimally proce…