Search results for "SHELF LIFE"
showing 10 items of 158 documents
The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid…
2019
Introduction. Lactic acid bacteria (LAB) are the most popular microbial cultures used in the preparation of fermented foods (Bintsis, 2018). Due to their wide range of antimicrobial activity, LAB have been shown to improve safety, nutritional and sensory characteristics, control fermentation by microflora and speed maturation, as well as increase the shelf life of products (Des et al., 2018). Recently, as a new approach for the application of technological starters, great interest has been concentrated on their biodegradation and/or absorption properties of non-desirable chemical compounds, and it was reported that LAB can reduce polycyclic aromatic hydrocarbons (PAHs) and heterocyclic arom…
Untargeted metabolomics of fresh and heat treatment Tiger nut ( Cyperus esculentus L. ) milks reveals further insight into food quality and nutrition
2017
Tiger nut (Cyperus esculentus L.) is a crop traditionally grown in Valencia Region (Spain) and other temperate and tropical regions in the world, where its tubers are commonly consumed as tiger nut milk (horchata). Because of their nutritive potential and original taste, these products are beginning to spread internationally and, as consequence, analytical procedures to assess nutritional profiles, quality control issues are acquiring increasing relevance. The main objective of this study was to use an advance analytical method and chemometrics tools to determine if the ultra-high temperature (UHT) treatment necessary to extend the shelf life of tiger nut milk would affect the profile of nu…
Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf-life storage period
2003
The evolution of the Maillard reaction (MR) by measuring the available lysine and furosine (FUR) contents in adapted and follow-up powdered milk-based infant formulas over the shelf-life storage period, at 20 and 37 °C, was studied. Available lysine and FUR contents were determined by fluorimetry and high-performance liquid chromatography respectively. Statistically significant differences were found between adapted and follow-up infant formulas with respect to the available lysine and FUR contents. Available lysine contents decreased significantly throughout the storage time, and the contents at 37 °C were lower than at 20 °C. A statistically significant increase in FUR contents was observ…
Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
2019
Abstract Background New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods and extending their shelf life. Moreover, this technology can prevent or reduce some of the detrimental effects of traditional methods on nutrients and bioactive compounds of food products. Scope and approach The combination of PL with other techniques such as ultraviolet light (UV), thermosonication (TS), pulsed electric fields (PEF), manothermosonication …
Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice
2006
Abstract The degradation kinetics of ascorbic acid was determined in orange–carrot juice treated by PEF in order to establish its shelf life. Different electric field intensities (25, 30, 35, and 40 kV/cm) and different treatment times (from 30 to 340 μs) were studied. The ascorbic acid degradation rate (k) obtained was −0.009 ± 0.0008 μs−1, −0.0140 ± 0.0009 μs−1, −0.0220 ± 0.0023 μs−1 and −0.0187 ± 0.0049 μs−1 for fields of 25, 30, 35, and 40 kV/cm, respectively. The treatment selected was 25 kV/cm. The shelf life of the orange–carrot juice treated by pulses at 25 kV/cm for two times (280 μs and 330 μs) was compared with a heat-treated juice (98 °C, 21 s) kept in refrigerated storage at 2 …
Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage
2010
Abstract The degradation of ascorbic acid was determined in a ready-to-drink orange juice–milk beverage treated by high intensity pulsed electric fields (PEF). The effects of PEF treatment were compared to those of heat pasteurization (90 oC, 20 s). Four electric field strengths (15, 25, 35, 40 kV/cm) and six treatment times for each field (from 40 µs to 700 µs) were studied. Ascorbic acid degradation was adjusted to an exponential model. The obtained ascorbic acid degradation rate constants (kE) were − 0.11·10− 3 ± 0.03·10− 3 μs− 1, − 0.23·10− 3 ± 0.07·10− 3 μs− 1, − 0.42·10− 3 ± 0.09·10− 3 μs− 1 and − 0.60·10− 3 ± 0.06·10− 3 μs− 1 for field strengths of 15, 25, 35 and 40 kV/cm, respective…
Effect of 1-methylcyclopropene on cactus pear fruit at different maturity stages during storage
2019
1-Methylcyclopropene (1‑MCP) is an ethylene antagonist widely used to retain quality and prolong the postharvest storage period of various climacteric fruits. To date, there is little information about the effects of 1‑MCP on postharvest storage performance of cactus pear fruits. Recently, data revealed that exposure of 1‑MCP at 1000 ppb had several beneficial effects in preserving postharvest quality of cactus pear fruits, as indicated by inhibition of peel color change. In this paper, we investigated the effect of 1‑MCP on quality of cactus pear fruit harvested from the scozzolatura crop at early and late ripeness stages. Fruit was tested at two different ripening stages: “commercial ripe…
The influence of harvest period and fruit ripeness at harvest on minimally processed cactus pears (Opuntia ficus-indica L. Mill.) stored under passiv…
2015
Abstract The aim of this study was to investigate the effect of (a) harvest season (summer and late crop), (b) fruit ripening stage at harvest and (c) time of storage, on the quality of minimal processed cactus pear ( Opuntia ficus-indica ). Fresh cut peeled cactus pears harvested at commercial harvest stage or when ripe on tree in August (summer crop) and October (late crop), were stored for 3, 5, 7 and 12 d at 5 °C and 95% RH in polyethylene terephthalate ( PET) packages under passive atmosphere conditions. Visual quality and crunchiness score, flesh color, microbiological analysis, total soluble solids (TSS), total acidity (TA), total phenolics, ascorbic acid and β-carotene contents were…
Effect of surround WP (a Kaolin-based particle film) on Ceratitis capitata infestation, quality and postharvest behavior of cactus pear fruit cv Gial…
2021
ABSTRACT A Kaolin-particle film (Surround WP) was applied at 3% to cactus pear (Opuntia ficus-indica cv Gialla) to assess its capacity to Control medfly (Ceratitis capitata Wiedemann) infestation and to evaluate its effects on the quality and postharvest behavior of treated fruit. In the first trial, Kaolin was applied at the end of July when fruit were green and about two weeks later, at color breakage. Its efficacy was compared with a standard organophosphate insecticide (Phosmet). The experiment was conducted in two locations in 2014 and 2015. Kaolin application was very effective in preventing medfly attacks until natural fruit drop in November. Kaolin treated fruit were harvested at th…
Antimicrobial additives for poly(lactic acid) materials and their applications: current state and perspectives
2018
Poly(lactic acid)-based antimicrobial materials received considerable attention as promising systems to control microbial growth. The remarkable physicochemical properties of PLA such as renewability, biodegradability, and US Food and Drug Administration (FDA) approval for clinical use open up interesting perspectives for application in food packaging and biomedical materials. Nowadays, there is an increasing consumer demands for fresh, high-quality, and natural foods packaged with environmentally friendly materials that prolong the shelf life. The incorporation of antimicrobial agents into PLA-based polymers is likely to lead to the next generation of packaging materials. The development o…