Extend Product Shelf Life Research Articles

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

This study aims at evaluating the impact of pumpkin powder (12%) and Basil seed gum (BSG) (0.00%, 0.50%, 1.00%, and 1.50%) on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (hot air, 65°C) and samples were powdered and used in sangak bread formulation. Pumpkin bread dough formulated with basil gum showed pseudoplastic and thixotropic behavior. The bread dough viscosity increased from 10.95 to 21.53 with increasing BSG percent from 0.00% to 1.50% (p < .05). With increasing BSG percent, the density of baked breads was reduced from 880.10 to 692.45 kg/m3. The control sample had an average bread volume of 65.38 cm3, increasing to 70.74, 75.41 and 83.95 cm3 for 0.5%, 1.0% and 1.5%, respectively (p < .05). The surface color of samples was affected by the addition of BSG. The L* index raised from 61.84 to 74.12 with rising BSG levels from 0.0% to 1.5%, while b* index and a* index values reduced from 48.25 to 39.57 and 9.73 to 5.27 with rising BSG concentration from 0.0% to 1.5%, respectively, (p < .05). The pumpkin bread with 1.50% BSG demonstrated a color, with L*, a*, and b* indexes equal to 74.12, 5.27, and 39.57, respectively. The weight, moisture content (MC), and volume values of breads increased from 52.83 to 58.12 g, 30.04% to 37.29%, and 65.38 to 83.95 cm3, respectively. BSG improved the porosity of the breads and results in reduced baking loss and softer bread product. The sangak bread with 1.5% BSG had the best score of color, porosity, and appearance, and the bread with 1% BSG hd the highest satisfactory in terms of flavor, textural properties, and total acceptance (p < .05). Practical applications In the breads, hydrocolloids (gums) have been utilized to develop dough quality, baked breads properties, textural and sensorial parameters, and extension of product shelf life. This study evaluated the effect of pumpkin powder and Basil seed gum on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. The bread with 1.5% gum had the best score of color, porosity and appearance, and the bread with 1% gum had the highest satisfactory in terms of flavor, textural properties, and total acceptance.

Peningkatan Daya Saing Keripik Melalui Perajang Slice Kentang dan Desain Kemasan di Sumberejo, Ngablak, Magelang

&lt;p&gt;Penanganan pasca panen kentang di kawasan agropolitan Merbabu Desa Sumberejo Kabupaten Magelang diperlukan guna mengoptimalkan kuantitas maupun kualitas, sehingga menguntungkan produsen maupun konsumen. Produksi kentang yang berlimpah memiliki potensi untuk diolah menjadi keripik kentang dan menjadi &lt;em&gt;icon&lt;/em&gt; oleh-oleh wisatawan di lereng Merbabu. Introduksi Teknologi Tepat Guna ini sebagai upaya peningkatan daya saing produk olahan kentang di daerah lereng Merbabu dengan berbagai kegiatan seperti fasilitasi peralatan produksi keripik kentang, introduksi mesin kentang &lt;em&gt;stick&lt;/em&gt; dan &lt;em&gt;slice&lt;/em&gt;, pelatihan pengolahan kentang untuk UKM, perbaikan desain kemasan, pengurusan legalitas usaha berupa P-IRT, dan fasilitasi timbangan. Hasil kegiatan ini mampu meningkatkan kapasitas produksi keripik kentang 17-20% per bulan. kualitas keripik kentang lebih seragam dan memperpanjang umur produk. Diversifikasi produk dihasilkan dengan usaha olahan kentang menjadi “Donat Kentang Merbabu” dan “Cake Kentang Merbabu”. Secara keseluruhan peningkatan omset penjualan produk olahan kentang, meningkatnya daya saing produk dapat meningkatkan pendapatan kelompok petani kentang Agro Lestari Merbabu.&lt;/p&gt;

Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk

Essential oils are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. However, not much has been done on their use in soymilk. The aim of the study is to determine the compounds of five essential oils by GC-MS and their effect on fungal growth inhibition and sensory acceptability of soymilk. The components of the essential oils of five spices, namely citronella, basil, cinnamon, eucalyptus and mint were analysed by gas chromatography-mass spectrometry (GC-MS). The minimum inhibitory concentration (MIC) of the essential oils was tested on the fungus Aspergillus flavus 3.4408 on PDA (agar dilution method). Sensory evaluation of soymilk flavored with the essential oils of citronella, basil and mint at different concentrations was done by ten member panelists using a 9-point hedonic scale. The main compound for basil was eugenol 83.26%. Cinnamon contained cinnamaldehyde (97.3%). The main compounds in citronella (Cymbopogon nardus) were limonene (38.51%), citronellal (30.29%). Eucalyptus (Eucalyptus globulus) essential oil mainly contained eucalyptol/cineole (76.70%), and Mint (Mentha arvensis): Menthol 42.72%, Menthone 25.72%. The MICs of citronella, basil, cinnamon, eucalyptus and mint were 5-10 &amp;micro;l/ml, 0.5-1 &amp;micro;l/ml, &amp;le;0.1 &amp;micro;l/ml, &amp;gt;&amp;gt;10 &amp;micro;l/ml and 10-20 &amp;micro;l/ml, respectively. Thus, cinnamon was the most effective in inhibiting fungal growth, while eucalyptus was the least effective. These essential oils improved the soymilk flavor. Mint was the most preferred flavor, followed by citronella and basil. Thus, essential oils especially mint and citronella can be used for improving acceptability of soymilk at low concentration.

Model-based design of smart active packaging systems with antimicrobial activity

Abstract Smart active packaging is an innovative packaging system that combines the benefits of measuring, estimating or predicting different aspects of food quality or safety with the release of an active substance that extends product shelf life. Nevertheless, in its typical configuration, the active packaging and the smart packaging are not connected, and the information provided is not exploited to design the release of the active substance. In this work, we demonstrate how smart active packaging systems using predictive mathematical models allow the automatic optimisation of food packaging design and the prediction of the expected shelf life along the food chain. On the one hand, the system calculates the best design of the active packaging and the concentration of the active substance in the different layers that maximise food quality and safety. On the other hand, the model allows to calculate and update shelf life values along the food chain under unexpected changes in the storage conditions. Shelf life estimations and prediction will help distributors and sellers to adjust the product market prices. For example, prices can be lowered to avoid food losses when the product is close to its use-by date. Hake (Merluccius merluccius) represents an example of a highly relevant and perishable food that can be conserved using natural antimicrobials. Therefore, the case study selected to illustrate the proposed methodology consists of the smart active packaging of hake using carvacrol as the active substance (antimicrobial). Besides, different polymers are considered as possible active packaging materials. The Matlab ™ codes required to perform the simulations of the models described in this work as well as the optimisations for packaging design are available at https://doi.org/10.5281/zenodo.3244153 .

Physico-chemical and antimicrobial properties of caseinchitosan edible films as food quality and food safety

Edible films can be useful in extending product shelf life and the surrounding environment to enhance the quality of food products protecting from physical, chemical, biological deterioration. Casein and chitosan are natural materials for producing edible films. These films are also able to incorporate as barriers to water vapor, oxygen and carbon dioxide and as carrier substances to inhibit pathogenic and spoilage microorganisms. Observations were conducted to the formulations of the casein and chitosan solution ratio 1:1; 1:2; 1:3 and 1:4 (ml:ml) in order to determine one that yields the best solution. The objectives of this study was to characterize physicochemical (water vapor permeability, water activity, and film solubility) and antimicrobial properties of casein-chitosan (Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli, and Salmonella sp.). The effect of the casein-chitosan on edible films was monitored. The best solution on casein:chitosan ratio = 1:4 (ml:ml). The greatest water vapor permeability with 0.1140 g.mm/m2.h.kPa, film solubility with 32.809% and water activity with 0.709. Antimicrobial activity of edible films casein-chitosan against Staphylococcus aureus, E.coli, Salmonella sp. and Lactobacillus bulgaricus was ratio solution dependent.

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves.

Plasma activated water (PAW) has rapidly emerged as a promising alternative to traditional sanitizers applied in the fresh produce industry. In the present study, PAW chemistry and storage stability were assessed as a function of plasma operating conditions. Increasing plasma exposure time (5, 12.5, 20 min) and power (16, 26, 36 W) led to a significant drop in pH (2.4) and higher nitrates and nitrites levels (320 and 7.2 mg/L, respectively) in the PAW. Non-detectable hydrogen peroxide concentration, irrespective of the treatment conditions, was attributed to its instability in acidic environments and the remote PAW generation mode. pH, nitrates and nitrites levels in the PAW remained unaffected after two weeks at 4 °C. The potential of PAW for microbial inactivation and quality retention was demonstrated on baby spinach leaves. Rinsing steps influenced colour development during chilled storage to a greater extent than PAW treatment itself. About 1 log reduction in total bacterial counts (5 log CFU/g) was achieved through PAW rinsing, with no variability after eight days at 4 °C (typical shelf-life at retailers). Moreover, microbial levels on PAW-treated samples after storage were significantly lower than those on control samples, thus contributing to extended product shelf-life and reduced food waste generation.

Strategies for Rot Control of Soybean Sprouts.

Soybean sprouts are nutrient-rich, contain plentiful proteins, vitamin C, and minerals and are packed in small numbers after production. As soybean sprouts were mass produced in a factory, the occurrence of rotting in soybean sprouts has become a serious problem. To overcome these problems, many efforts have been made to provide healthy soybean sprouts in Korea. This paper reviewed the physicochemical techniques used for supplying water with antibacterial properties and the natural antimicrobial materials developed for soybean sprout cultivation. On the basis of this review, 11 of the antimicrobial agents and/or techniques currently used originated from mineral, non-metal ions, and metal ions, 4 from antagonistic microorganisms, 7 from agents originating from animals, 31 from medicinal and herbal plants, and 11 from physicochemical agents and/or techniques. In addition, these agents and/or techniques showed potential not only for the inhibition of spoilage and rot of soybean sprouts but also for the extension of product shelf life, the enhancement of taste and aroma, the enhancement of nutrition and functional components, growth promotion, and/or the reduction of production costs. Continuous scientific innovations and improved processing technology will aid in further advancements and improvements in this area. Therefore, this study offers useful insights suggesting direction for future research and provides information on the different anti-rotting agents and/or techniques for soybean sprouts developed to date, also as discussed in various patents.

Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials

The aim of the present study was to investigate the effect of natural antimicrobials: nisin, cinnamon essential oil (CEO), ethylenediaminetetraacetate (EDTA) and their combinations, on the shelf-life of emulsion-type cooked cured sausage stored under vacuum packaging, at 10 °C for a period of 42 days. The treatments of emulsion-type sausage were as the following: nisin 10 mg/kg (N), cinnamon essential oil 500 mg/kg (C), EDTA 300 mg/kg (E), nisin 10 mg/kg + cinnamon essential oil 500 mg/kg (N + C), EDTA 300 mg/kg + cinnamon essential oil 500 mg/kg (E + C), nisin 10 mg/kg + EDTA 300 mg/kg + cinnamon essential oil 500 mg/kg (N + E + C) and finally control (non-treated) sample. All samples were examined at days 1, 14, 28, 35 and 42 of storage for total count, LAB count, pH, sensory characteristics and objective color. The results showed that nisin and CEO treatments, increased sausages shelf life for 14 and 7 days respectively, whereas N + C and N + E + C treatments were not effective to extend shelf-life more than 7 and 14 days respectively, compared to the control samples. Although the EDTA alone was ineffective in inhibiting growth of LAB and total bacteria, shelf-life of the sausages treated with E + C and N + E were extended from 14 (control samples) to 35 days. This study indicated that combinations of natural antimicrobials were significantly effective on extension of product shelf-life.

The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

Response surface methodology was used to develop sensory acceptable, low-salt, shelf-stable frankfurters. A Box–Behnken experimental design assessed the effects of three independent factors: salt replacer (Artisalt™) (0–100%), high-pressure processing (HPP) (0.1–600 MPa) and a mix of organic acids (Inbac™) (0.2–0.4%). Measured responses included: hardness, flavour, saltiness and overall sensory acceptability (OSA) of the frankfurters. The primary factor affecting (P < 0.05) all the responses was the salt replacer. The optimum parameters to maximise salt reduction and produce frankfurters with OSA similar to commercial-type products were Artisalt™ (48%), HPP (580 MPa), and Inbac™ (0.3%) which contained a total salt content of 1.3%, compared to control samples which contained 2.5% total salt. The hurdles applied (HPP and Inbac™) extended product shelf life by 27 days compared to control samples. The results found in this study indicated that the optimum combination of HPP and a mix of organic acids Inbac™ compensated for the significant salt reduction and extended the shelf life of low-salt frankfurters by 51% compared to control samples which contained significantly (P < 0.05) higher salt content and the preservative effects of salt. Overall, these results indicate the potential use of the hurdle approach for improving the shelf life and safety of low-salt processed meat products.

Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)

ABSTRACT Herbs and spices, having antimicrobial effect, can be incorporated into edible films, to extend product shelf life and the reduce the risk of microbial growth on food. The aim of this study is to develop chitosan film incorporated with Garcinia atroviridis, also known as ‘asam gelugur’, ‘asam gelugo’, or ‘asam keping’. The film with different concentrations of Garcinia atroviridis (1 to 5% v/v) with chitosan (1.5% w/v) were investigated for its physical, mechanical and antibacterial properties. With the increase of Garcinia atroviridis extract incorporated, water solubility of the films increases (from 21.17 to 53.61%). Increase of Garcinia atroviridis incorporated into chitosan film also increase the total color difference. Film with higher concentration of Garcinia atroviridis extract produced thicker film compared to the film without extract (from 0.048 to 0.143 mm). The film with 5% (v/v) Garcinia atroviridis possessed low tensile strength (3.28 MPa) and elongation at break (13.90%). Young’s modulus was decreased in value (from 0.72 to 0.24 MPa) as the higher concentration of Garcinia atroviridis extract was added. High Garcinia atroviridis extract (5% v/v) in the chitosan films demonstrated greater inhibitory activity against the bacteria strains (Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus). With the edible film of 5% (v/v) Garcinia atroviridis applied, the Indian mackerel was found to have a longer shelf life (3.5 days) as compared to the control (2.5 days).

Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet

Abstract High pressure processing (HPP) can reduce proteolysis and extend the shelf life of cheese products. This study evaluated the physicochemical, rheological, microbiological, and microstructural characteristics of HP-processed cheese made from ultrafiltered milk (UF-cheese). UF-cheeses were manufactured with recombinant chymosin (RC) or bovine rennet (BR), processed at 600 MPa/5 min/25 °C, and stored at 7 °C for up to 56 days. HPP did not affect color parameters. Both UF-cheeses (made with RC or BR) showed a significant increase in syneresis over time. Regarding texture, HPP yielded firmer cheeses. After 1 day of storage, HP-processed cheeses made with RC and BR had a reduction of 42.8 and 52.5% in proteolysis, respectively, in comparison with the controls. Moreover, HPP promoted a reduction in psychrotrophic count. HPP is a promising technology for the production of fresh UF-cheese, as it reduces proteolysis and extends product shelf life. Industrial relevance HPP is an interesting technology for the processing of fresh UF-cheese. HP process yielded firmer cheeses, caused no significant changes in color and promoted a reduction in psychrotrophic count. Additionally, the proteolysis reduction of the UF-cheese by HPP may maintain the characteristics of fresh cheeses and extend product shelf life. Therefore, the HP processing of UF-cheese can improve its market in the dairy industry to obtain fresh UF-cheese with excellent quality and an extended shelf-life.

Identified Of Indicator And Material For Product Shelf Life Recorder Smart Label

Shelf life is an important factor in determining the quality and safety of food for consumption. Refrigerator becomes an alternative in extending product shelf life. Shelf life is difficult to be identified if the product stored for too long. Smart label of Time Temperature Indicators (TTI) can record the product shelf life based on its storage time. In this research, identification of indicator and material for smart label development based on liquid diffusion in material was conducted. This study used several types of materials (Buffalo paper, HVS 80 gr, photo paper, concord, drawing paper and cardboard duplex), low viscosity indicators (board-marker ink, stamp, tubs, permanent tattoo and non-permanent tattoos) and high viscosity indicators (cooking oil, lubricant A and lubricant B). The initial phase was characterizations such as grammage, density, mass density and viscosity test aimed to determine the properties of indicators and materials. Identification was implemented by measuring the diffusion length of indicator in the material at 24, 48, 72 and 96 h in temperature of 30.15°C and 50°C for cooking oil, while 30.15°C and 5°C for oil A and B. The slope of diffusion length versus time is called by rate constant (k), where as the slope of ln k versus 1/T is called by activation energy (Ea). Best indicator and the material were selected based on their high value of Ea. Result showed that the ink was not be absorbed during storage due to its high volatility and low viscosity, while cooking oil, lubricant A and lubricant B have specific diffusion length during storage. These indicators and mediums were able to detect up to 4 days of shelf life during storage. Based on activation energy, the most suitable indicator for smart label was lubricant A. The best materials for this label development sequentially from low-to-high activation energy were Buffalo paper, duplex cartons, drawing paper, concord, HVS 80 g and photo paper

Antifungal Microbial Agents for Food Biopreservation-A Review.

Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.

Modification of poly(ethylene terephthalate) (PET) using linoleic acid for oxygen barrier improvement: Impact of processing methods

ABSTRACTPoly(ethylene terephthalate) (PET) is commonly used in the packaging industry; however, there is considerable interest in reducing the rate of oxygen permeation through PET to extend product shelf life. One method being employed to improve oxygen barrier is the introduction of reactive compounds to bind the oxygen permeating through the polymer. This work investigates a naturally occurring oxygen scavenger, linoleic acid (LA), which was incorporated within blown PET bottles using two different processing schemes. The LA was incorporated within PET at 0.5% by weight using both by blending and reaction of carboxyl end of LA and hydroxyl end of PET. The effect of LA on the thermal, mechanical properties, and oxygen permeation were determined. There was a decrease in oxygen permeability for the PET/LA samples with little change in physical properties relative to base PET. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 45023.

Production and Characterization of Biodegradable Films Incorporated with Clove Essential Oil/ß-cyclodextrin Microcapsules

Biodegradable films can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. The objective of this study was production and characterization of biodegradables films incorporated with clove essential oil (CEO) microcapsules. The CEO was encapsulated in s-cyclodextrin (s-CD) by freeze drying and spray drying methods. The encapsulation efficiencies were 277.17 and 575.49 mg CEO/ g of sample, for spray drying and freeze drying methods, respectively. Alginate films incorporated with CEO/s-CD inclusion complexes were prepared by casting method, and investigated for mechanical and barrier properties. Generally, the films prepared with CEO encapsulated, compared with the control films, were less transparent, and less flexible. The CEO/s-CD inclusion complex increased water vapor permeability (WVP) of films and decreased their elasticity, contributing to greater hardness. The films were evaluated by moisture sorption isotherms and it was observed that the encapsulation decreased the hydrophilicity of cyclodextrin, and consequently, the films. The films developed could be a possible future application for shelf life extension of fresh food.

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology.

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and - 25.94±0.06 mV, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The L* values gradually decreased within all groups, whereas the a* and b* values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

Antimicrobial Efficiency of Edible Films in Food Industry

In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads

Abstract The effects of three different packaging materials (macroperforated, microperforated and non-perforated films) in combination with an antibrowning solution (containing 1.0% ascorbic acid and 0.2% citric acid) on the qualitative traits of minimally processed globe artichoke heads (cvs. ‘Violet de Provence’ and ‘Tema 2000’) were studied during refrigerated storage for 16 days. Results highlighted that the heads treated with the antibrowning solution and packaged in the microperforated and non-perforated films maintained better qualitative attributes ( i.e. , lower microbial growth, moderate respiration rate and browning degree, higher total polyphenol content and antioxidant activity) than those not treated with the antibrowning solution and packaged in the macroperforated film. ‘Tema 2000’ displayed better performances in terms of browning degree and antioxidant activity, as well as lower bacterial count values, than ‘Violet de Provence’. However, the choice of a proper packaging film is crucial for extending the shelf life of minimally processed globe artichoke heads. Industrial relevance The fresh heads of globe artichoke are a well-known source of healthy compounds (mainly polyphenols), but the tedious culinary preparation limits their fresh consumption to the original area of cultivation ( i.e. , Mediterranean basin). Minimal processing could, therefore, ease its consumption on a wider scale, but may also result in a more perishable product. Hence, with the aim to improve the current knowledge on the qualitative maintenance of minimally processed globe artichoke heads, we examined the effects of three packaging films in combination with an antibrowning solution on physical, physiological, chemical and microbiological traits of two cultivars during refrigerated storage. Our results demonstrated the effectiveness of the micro-perforated and non-perforated films to reduce microbial growth and enhance the total polyphenol content, especially for the heads treated with the antibrowning solution. It was also shown that the cultivar choice should be considered as crucial in order to preserve the overall quality of the product. Finally, from an industrial standpoint, this study provides relevant data for extending product shelf life through a proper packaging procedure and, hence, promoting the exportation of minimally processed globe artichoke heads on a wider scale.

Effect of carrot puree edible films on quality preservation of fresh-cut carrots

Abstract The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P &lt; 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P &lt; 0.05). In addition, significant inhibition of PPO activity (P &lt; 0.05) and POD activity (P &lt; 0.05) as well as reduced accumulation of polyphenols (P &lt; 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.

Optimizing Microwave‐Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace

AbstractMicrowave‐assisted extraction (MAE) of phenolic antioxidants from the pomace of Red Delicious and Jonathan apple varieties was optimized using response surface methodology. Optimization parameters included solvent type, microwave power, solvent volume to sample ratio and extraction time. Optimum conditions were based on the total polyphenol content (TPC) of extracts. Antioxidant activities of optimized extracts were also measured by inhibition percentage (IP) of the DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) free radical. High‐performance liquid chromatography was used to identify and quantify some of the major phenolics extracted. Red Delicious pomace had the highest TPC (15.8 mg GAE/g) obtained under the optimum extraction conditions of 735 W power and 149 s extraction time with 10.3 mL of ethanol per gram dry sample. The DPPH IP of this extract was 77.1%. Phloridzin, caffeic acid, chlorogenic acid and quercetrin were some of the major polyphenols identified in the extracts. MAE was found to be an effective method of extracting antioxidant compounds from apple pomace.Practical ApplicationsExtraction of phenolics from apple pomace using microwave‐assisted extraction (MAE) has significant potential compared with traditional extraction methods, as it significantly reduces extraction time and solvent consumption while generating higher extraction yields. The optimized extraction conditions obtained in this study resulted in extracts with high concentrations of polyphenols and high DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical‐scavenging activity. Optimized extraction conditions were found to be independent of apple variety and therefore can be extended to extraction of phenolics from the pomace of other apple cultivars. This work opens the door for further research on the feasibility of an industrial‐scale continuous MAE process for the recovery of these valuable compounds from apple pomace. In addition, there is promise for these value‐added extracts to be used in a number of applications, including the extension of product shelf life (as an alternative to synthetic antioxidants), functional food ingredients and dietary supplements.