Search results for "shelf life."
showing 10 items of 153 documents
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…
Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactiva…
2018
Abstract The antioxidant and antimicrobial effects of guarana seed extracts (GSE) added to pork patties were evaluated for 18 days storage at 2 ± 1 °C. Five treatments were prepared: i) without natural antioxidant [control (negative control)], ii) with BHT at 200 mg/kg (positive control), and iii) with three different concentrations: 250 mg/kg (guarana seed low dose-GSL), 500 mg/kg (guarana seed medium dose-GSM) and 1000 mg/kg (guarana seed high dose-GSH) of guarana extracts, respectively. The pH, instrumental colour (CIE L*, a*, b*), total viable counts (TVC), Pseudomonas spp. counts and lactic acid bacteria (LAB) counts, 2-thiobarbituric acid reactive substances (TBARS) and carbonyl co…
Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce
2019
Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn&ndash
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…
Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits
2020
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they…
Non-isothermal thermogravimetry as an accelerated tool for the shelf-life prediction of paracetamol formulations
2021
Abstract In this work, non-isothermal thermogravimetric studies have been carried out on several paracetamol formulations with the aim to predict their shelf-lives under variable storage conditions. Specifically, paracetamol tablets of different brands have been investigated allowing to estimate their pharmaceutical quality by considering the specific drug stability. The proposed protocol is based on the kinetic study of thermogravimetric data by the combination of isoconversional procedures (Friedman and Kissinger-Akahira-Sunose (KAS) methods) and “Master plot” analysis. Accordingly, the kinetics of the paracetamol degradation is totally explored in terms of activation energy, pre-exponent…
A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder.
2019
Whey powders are used as food ingredients in many applications, from bakery goods, soups and sauces to baby food. The objective of the study was to evaluate the antifungal property of a wheybased medium (WM) fermented by lactic acid bacteria. The antifungal activity of the WM was evaluated using antifungal tests on solid and liquid media. MIC and MFC ranged from 15.6 to 250 mg/ mL and 62.5 to 250 mg/mL, respectively. Using fermented WM for dough preparation produced a reduction of Penicillium expansum growth of 0.5–0.6 log CFU/g and an improvement in shelf life of 1–2 days in relation to control bread.
Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.
2019
Abstract The effects of nisin (200 and 400 ppm), e-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) on the physicochemical, microbiological characteristics, fatty acid composition and sensory attributes of the nitrite-free frankfurter-type sausages were assessed during 45 days of storage. The results revealed no significant differences on moisture, fat, protein, ash, salt and water activity (aw) among treatments. 1% Chitosan + Mixed Extract sausages displayed the lowest thiobarbituric acid reactive substances (TBARS) and total volatile nitrogen (TVN) values compared to Control after 45 days of refr…
The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts
2019
Abstract In this study, it was shown that the amount of available water was found to influence the high pressure processing (HPP) effect on both myrosinase activity and total glucosinolate concentration in Brussels sprouts seedlings. Brussels sprouts seedlings with different water content (wc = 4.8–89.4%) and water activity (aw = 0.17–0.97) were pressurized at selected pressures between 200 and 800 MPa (5 °C and 3 min), thereby affecting pressure-induced enzyme denaturation, molecular diffusion, and cell permeability differently. The myrosinase activity and intact glucosinolate content in the dry seedlings (wc Industrial relevance High pressure processing (HPP) is increasingly applied in t…
Moisture loss, gain and migration in foods and its impact on food quality
2010
Abstract: Moisture loss, gain and transfer, whether originating from exchanges with the atmosphere or with another component of the food, always cause deterioration in the overall quality of the food through softening, toughening, breakdown, and swelling or shrinkage caused by phase transitions or dissolution (Petersen et al., 1999). In most cases, water migrations lead to a deterioration of the overall quality (organoleptic or hygienic) of the food. With a view to better understanding physical deterioration of food and to provide a tool to better control food quality (and give a longer shelf life) this chapter reviews the water relationships in foods with a particular focus on glass-transi…