Search results for "SHELF LIFE"
showing 10 items of 158 documents
Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
2020
Abstract: The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fer…
On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries
2019
Different film-forming dispersions (FFD) based on κ−, ι− and λ− carrageenans and green tea extract (GTE) have been developed as an innovative strategy to guarantee the food safety of blueberries and raspberries. First, the FFD were characterized (surface tension and viscosity) and the physicochemical properties (water vapour permeability-WVP-, water sorption, contact angle, mechanical properties) of the stand-alone films were evaluated. Then, the FFD were applied to refrigerated-stored raspberries and blueberries, and the antiviral activity against murine norovirus (MNV), a cultivable norovirus surrogate, and hepatitis A virus (HAV) of coated fruits was determined at refrigerated (10 °C) an…
A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)
2013
Summary A total of 217 Gilthead seabreams were subdivided in four groups, according to four different storage conditions. All fish were evaluated by both Quality Index Method (QIM) and microbiological analysis, sampling skin, gills and flesh, separately. A QIM score predictive system was set by modelling the growth of microflora of skin, gills and flesh and coupling these predictions to each related partial QIM score (QIMSkin, QIMGills, QIMFlesh). The expression of QIM score as a function of bacterial behaviour was carried out by the employment of two coefficients. The predicted mean bacterial concentrations corresponding to the QIM score at 14 days were always near to Log 8 CFU g−1 in the …
Study of Fishmeal Substitution on Growth Performance and Shelf-Life of Giltheadsea Bream (Sparusaurata)
2020
In this work the effect of partial or total replacement of fishmeal by plant protein sources and krill and squid meal on growth performance and shelf-life of gilthead sea bream was evaluated. Plant protein dietswith 50 g kg&minus
Modeling of the process of moisture loss during the storage of dried apricots
2011
[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content …
Effects of Argon-Based and Nitrogen-Based Modified Atmosphere Packaging Technology on the Quality of Pomegranate (Punica granatum L. cv. Wonderful) A…
2021
Ready-to-eat pomegranate arils are considered a “functional food” for their health benefits and have desirable sensory characteristics, which have caused an increasing interest by the consumers for this product. The preparation process of ready-to-eat fruit products can cause severe injuries and worsen their quality and shelf life significantly. Modified atmosphere packaging (MAP) has been used broadly in the last years to maintain the quality of processed fruits and showed optimal results, in spite of the possible problems caused by the depletion of O2 and corresponding accumulation of CO2 in the package. This study was conducted to evaluate the effects of different MAP treatments, based o…
Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy…
2021
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during…
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
2020
Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, th…
Fresh-cut products from cactus species
2005
Various species of Cactaceae family can serve a source of delicious and healthy fresh foodstuffs. Marketing cacti as ready-to-eat (fresh-cut) products may significantly expand their consumption, on condition that their quality, safety and longevity would answer the market demands. The present work was aimed at studying the storability of fresh-cut products prepared from several edible cactus species and looking for ways to improve their keeping quality. The experiments included fruit of cactus pear Opuntia ficus-indica (L.) Miller, cactus apple (koubo) Cereus peruvianus (L.) Miller, and dragon fruit (pitaya) Hylocereus undatus (Haw.) Britton and Rose, as well as cladodes (pads) of nopal (ve…
Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chiken
2007
Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters…