Search results for "shelf life"
showing 10 items of 158 documents
Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement
2019
Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this study, the employment of oriental mustard flour (OMF) as an ingredient in a packaged sauce was evaluated for the generation in situ of the antimicrobial compound allyl isothiocyanate (AITC) in order to preserve pita bread contaminated with Penicillium verrucosum VTT D-01847, an OTA producer, in an active packaging system. Four different concentrations (8, 16, 33 and 50 mg/g) were tested. Mycelium formation, mycotoxin production, AITC absorbed by the food matrix, and volatilization kinetics were studied for each concentration. The results obtained were …
Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions
2019
Abstract The present study evaluated the efficacy of allyl isothiocyanate (AITC) in avoiding the growth of Penicillium verrucosum and consequent ochratoxin A (OTA) production in barley during storage for 90 d. Environmental humidity was controlled using saturated salt solutions and moisture content (MC) of the grain was analyzed. Moreover, the residual concentration of AITC on stored barley was also examined. Samples with 20.6% of MC presented the highest absorption of AITC with levels ranging from 75 to 4 mg/kg at day 1 and 90, respectively. The population of P. verrucosum was significantly reduced after 24 h of AITC exposure. After 90 d, the non-treated control group reached a fungal popu…
Effect of Harvest Date on Mango (Mangifera Indica L. Cultivar Osteen) Fruit’s Qualitative Development, Shelf Life and Consumer Acceptance
2021
The qualitative characteristics of mango fruits change throughout their development process and are also influenced by their duration. Harvesting at different times after the fruit set affects external and internal quality and the post-harvest behavior and management possibilities of the fruits. The objective of this study was to assess the evolution of the most important physicochemical and organoleptic parameters of cv. Osteen fruits concern the length of their stay on the plant and also to their post-harvest management. For this reason, fruits were harvested progressively in ten pickings. The study showed that mango fruits that are kept on the tree reach the best quality traits, correspo…
Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bi…
2020
The effect of solutes (sucrose, honey and glycerol) on mass transfer kinetics, physico-chemical and biological quality, and shelf life of red carrot slices (RCSs) obtained by hot-air drying at 60 degrees C/6-8 h was studied. RCSs were osmosed for 24 h in sucrose (S), sucrose + honey (SH), honey (H) and sucrose + glycerol (SGL) before drying. Honey and glycerol enhanced the water loss (WL) and solute gain (SG), giving higher values for Peleg's model constants (k(1), WL = 6.9 and 6.5, for H and SGL, respectively; k(1), SG = 92.8 and 73.5, for H and SGL, respectively). Decreased viscosity of osmotic solutions corresponded with the solute effect on WL and SG, reaching equilibrium after 16 h. Di…
Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients
2018
In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated. Breads with different concentrations of YMF (2, 4, 6 and 8 g/kg) were prepared and contaminated with Aspergillus flavus ISPA 8111 and Penicillium nordicum CECT 2320. For 10 days the formation of mycelium was observed, and after that the fungal growth and the mycot…
Active packaging with antifungal activities.
2016
International audience; There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, natural products, chemical fungicides, nanopartides coated to different films, and chitosan in vitro on the growth of moulds, but also in vivo on the mould free shelf-life of bread, cheese, and fresh fruits and vegetables. A short section is also dedicated to yeasts. All the ap…
Reducing waste and ecological impacts through a sustainable and efficient management of perishable food based on the Monte Carlo simulation
2019
Abstract In today’s competitive global market it is mandatory to improve warehousing operations integrating economic, environmental and social aspects. The recent advancement in monitoring technologies can greatly improve the performance of the food supply chain reducing product loss. In particular, in the perishable food supply chain, initially inventory operations are critical because they manage the material flows in very variable conditions. The deterioration level of the products as well as the market demand are the main factors that can influence warehouse strategy. This research aims to consider the application of sustainability principles in the context of warehouse storage, evaluat…
Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads
2019
An integrated microbiological and physico-chemical approach was applied to evaluate the decay of mono-varietal ready-to-eat escarole (Cichorium endivia var. latifolium) and red chicory (Cichorium intybus L. var. foliosum Hegi) during refrigeration. Total mesophilic microorganisms, including pseudomonads, and total psychrotrophic microorganisms were detected at high numbers in all samples just after packaging and at the expiry date. The dominant microbial populations analyzed by classical culture-dependent methods belonged to Pseudomonas and yeasts. Illumina sequencing identified Janthinobacterium lividum and Pseudomonas veronii as main species. Regarding the physico-chemical quality between…
Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains
2019
The objective of this study was to evaluate a water‐soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. The extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus CECT 4005 were effective against strains of Fusarium spp., Penicillium spp., and Aspergillus spp., with minimum inhibitory concentration ranging from 1.6 to 200 mg/ml and minimum fungicidal concentration from 1.6 to 400 mg/ml. LC‐ESI‐MS‐TOF was used to analyze the antimicrobial compounds. Several antimicrobial phenolic acids were found. Fermented sourdoughs used for the production of loaf bread produced a reduction of fungal growth in relation on the …
Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce
2020
Borage (Borago officinalis L.) is a hairy pubescent herb known throughout the world for its folk medicinal uses, as well as for many culinary uses. There is still little information on the cultivation needs of this species, especially for its use as vegetable crop and as fresh-cut produce. Hence, the aim of the research was to study the effects of agronomic practices on yield and quality of borage and on the storability as minimally-processed product. Two experiments were carried out in two consecutive years in order to evaluate the effect of plant density and plastic mulching on yield and quality of two borage accessions at harvest and during storage as minimally-processed produce for 14 d…