Modified Atmosphere Conditions Research Articles

Influence of Different Packaging Materials on the Composition of the Headspace of Rennet Cheeses under Different Modified Atmosphere Conditions.

The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO2 and O2) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP-biaxially oriented polypropylene; PET-polyester; PE-polyethylene; PP-polypropylene; EVOH-ethylene-vinyl alcohol copolymer; PET-polyethylene terephthalate; and PA-polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO2 content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O2 content in the headspace of cheeses packaged in tested foils (1-5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions.

Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

Chicken breasts and burgers (88% breast and 12% backfat) were evaluated for physicochemical characteristics, thiobarbituric acid reactive substances (TBARS), and antioxidant capacity during storage in vacuum or atmosphere conditions for 18 days at 4 °C using the following two formulations: one without incorporating white pomace seasoning (WPS) and another with 3% WPS. The WPS was obtained from white grape skins, a byproduct resulting from the elaboration of white wine. The addition of the WSP decreased the L* values and increased the a* values, resulting in a significant turning toward brown tones in the chicken products. The addition of 3% of WSP led to higher values of ABTS and FRAP, regardless of the type of packaging. Both types of packaging significantly increased the levels of TBARS, although vacuum packaging proved more effective in protecting against lipid oxidation compared to modified atmosphere package (MAP). Additionally, the WSP improved the oxidative stability regarding the TBARS values. In conclusion, the WSP could be a viable alternative to chemical antioxidants and would lead to healthier and innovative chicken products.

Unraveling effective modified atmosphere conditions to improve the quality of refrigerated stored dark and white muscle fish

Although MAP in fish under refrigerated storage has been investigated since 1980, there is a knowledge gap about ideal concentration gases to improve the quality of dark- or medium/high-fat muscle fish (DM) and white- or lean/low-fat muscle fish (WM). As it is essential to industrial application, this study aimed to find promising MAP conditions to maximize fresh WM and DM quality throughout refrigerated storage based on bacteriological shelf life, physicochemical, and sensory parameters. Research articles were retrieved from Science Direct, PubMed, Web of Science, and Scopus without establishing a research period (n = 3840), and 148 were included in this systematic and meta-analytic review. Identifying an effective MAP treatment was impossible for WM, considering all physicochemical parameters evaluated in this study. However, promising MAP ranges for further optimization were found for WM (60–75% CO2/25–40% N2 and 40–80% CO2/10–30% N2/10–30% O2), which increased shelf life by 2–12 days, reduced lipid oxidation (LOX) by 1.50–3.00 mg malonaldehyde (MDA)/kg, maintained color (∆E difference < 1), and sensory quality. For DM, the best treatment was 60% CO2/40% N2 since it increased bacteriological and sensory shelf life by 10–11 days, reduced LOX by 2 mg MDA/kg and biogenic amines by 6.50–172.60 mg/kg, and retained color and hardness quality close to fresh fish. Nevertheless, studies should evaluate gas mixtures from 40 to 100% CO2 to 0–60% N2 (without O2) to optimize our findings further. Therefore, MAP is a fresh-keeping preservation alternative to meet the current trend for sustainable development of the fish production chain.

Effects of carbon dioxide concentration in modified atmosphere packaging on the shelf life and quality criteria of whole wheat bread during storage

AbstractThis study aimed to determine the effects of carbon dioxide concentration in modified atmosphere packaging (MAP) on the quality criteria and shelf life of whole wheat flour bread. Four different concentrations of CO2 and N2 gases (30% CO2 + 70% N2, 50% CO2 + 50% N2, 70% CO2:30% N2 and 100% CO2) were applied to the bread samples, which were packaged with PA/EVOH/LDPE (polyamide/ethylene vinyl alcohol/low‐density polyethylene). The samples were stored at room temperature (25°C ± 1°C) for 13 days. The control group was packaged using BOPP (bi‐oriented polypropylene) under atmospheric air as in traditional current use. The effects of MAP on headspace gas analysis, pH, moisture content, water activity, water‐holding capacity, blue value, hardness, total mould and yeast count and sensory evaluation were analysed on days 0, 3, 4, 5, 7, 10 and 13. The results showed that the most effective gas combination in extending the shelf life of whole wheat bread was 100% CO2, and its shelf life was 10 days, whereas it was only 3 days for the control group. Increasing concentrations of CO2 significantly affected mould and yeast growth. As the CO2 concentration increased, the bread exhibited higher water‐holding capacity and blue values, which are important indicators for bread staling. An improved preservation of sensory properties was observed in proportion to increasing CO2 concentrations. However, the CO2 gas concentration did not affect the hardness of the bread. Overall, the study suggests that MAP technology, particularly using 100% CO2, can effectively extend the shelf life of whole wheat flour bread without the need for preservatives, not only extending the microbiological shelf life but also increasing the sensory shelf life. The species that grew in air‐packaged samples were suppressed under modified atmosphere conditions and chalk mould fungi were the dominant and shelf life‐impacting species in the MAP samples. These findings could be beneficial in reducing bread wastage, which is a critical issue in today's society due to the limited shelf life of bread caused by rapid microbiological deterioration or staling.

Effect of modified atmosphere packaging on quality of minimally processed fenugreek (Trigonella foenum-graecum L.) microgreens

Fenugreek (Trigonella foenum-graecum L.) microgreens is an underutilized vegetable with limited shelf life having good source of antioxidants, carotenoid as well as vitamins. The study deals with nutritional quality and optimization of a suitable passive modified atmosphere packaging (MAP) for improving the shelf life of fenugreek microgreens in its minimally processed form (MPFM) at 8oC Semipermeable plastic films viz., low density polyethylene, polypropylene, Cryovac PD 961® and stretchable PVC cling film with varying thickness were evaluated as packaging materials to obtain different MAP composition inside MPFM packages. Packaging of MPFM in 40 μm thick polypropylene film resulted in development of in-pack equilibrium MA with 10-14% oxygen and 5-8% carbon dioxide during storage. This in-pack MA maintained ‘fresh-like’ sensory properties, biochemical and nutritional quality in MPFM till 15 days of storage. Significant loss of B vitamins was recorded in all packages during low temperature storage. Packaging in 40 μm thick polypropylene film retained B vitamins significantly better than other semipermeable films. Low temperature storage in modified atmosphere conditions enhanced vitamin E content in MPFM. The outcome of the study will benefit the entrepreneurs and retailers for distant transport and storage of fenugreek microgreens in commercial open chillers maintained in supermarkets in their ready-to-cook form.

Opuntia ficus-indica L. Fruits Cold Storage Using Different Packaging Materials

The prickly pear is a non-climacteric fruit and highly perishable. Therefore, it is crucial to find methods to extend its shelf life. The objective of this study was to evaluate the storage behavior of prickly pears under modified atmosphere conditions (2 °C, 90% RH) using different packaging materials (a cardboard box commercially used by the company, a rigid PET (polyethylene terephthalate) box, and a biodegradable plastic flexible bag). The fruits were produced in the Alentejo region and belong to a regional variety usually referred to as the “orange” variety. According to this study, the “orange” variety fruits could be stored at the specified temperature for 30 days. Among the storage methods tested, the biodegradable plastic bag was the most effective in maintaining the fruit’s quality throughout the entire period. The biodegradable package exhibited a weight loss lower than 5% for 30 days of storage, while the cardboard box showed great weight loss (&gt;6%) and more fruit contamination by fungi. Fruit firmness also decreased during storage, going from 10.1 N to 4.35 N, with bigger losses happening in the PET box. Throughout the study, the fruit acidity remained stable with values of 0.03% and 0.02%.

The Effect of a New Bionanocomposite Packaging Film on Postharvest Quality of Strawberry at Modified Atmosphere Condition

The Effect of a New Bionanocomposite Packaging Film on Postharvest Quality of Strawberry at Modified Atmosphere Condition

Application of Near Infrared Spectroscopy to Monitor the Quality Change of Sour Cherry Stored under Modified Atmosphere Conditions.

Determining and applying ‘good’ postharvest and quality control practices for otherwise highly sensitive fruits, such as sour cherry, is critical, as they serve as excellent media for a wide variety of microbial contaminants. The objective of this research was to report two series of experiments on the modified atmosphere storage (MAP) of sour cherries (Prunus cerasus L. var. Kántorjánosi, Újfehértói fürtös). Firstly, the significant effect of different washing pre-treatments on various quality indices was examined (i.e., headspace gas composition, weight loss, decay rate, color, firmness, soluble solid content, total plate count) in MAP-packed fruits. Subsequently, the applicability of near infrared (NIR) spectroscopy combined with chemometrics was investigated to detect the effect of various storage conditions (packed as control or MAP, stored at 3 or 5 °C) on sour cherries of different perceived ripeness. Significant differences were found for oxygen concentration when two perforations were applied on the packages of ‘Kántorjánosi’ (p < 0.01); weight loss when ‘Kánorjánosi’ (p < 0.001) and ‘Újfehértói fürtös’ (p < 0.01) were packed in MAP; SSC when ‘Újfehértói fürtös’ samples were ozone-treated (p < 0.05); and total plate count when ‘Kántorjánosi’ samples were ozone-treated (p < 0.01). The difference spectra reflected the high variability in the samples, and the detectable effects of different packaging. Based on the investigations with the soft independent modelling of class analogies (SIMCA), different packaging and storage resulted in significant differences in most of the cases even on the first storage day, which in many cases increased by the end of storage. The soft independent modelling of class analogies proved to be suitable for classification with apparent error rates between 0 and 0.5 during prediction regardless of ripeness. The research findings suggest the further correlation of NIR spectroscopic and reference parameters to support postharvest handling and fast quality control.

CO2 laser perforated biodegradable films for modified atmosphere packaging of baby corn

Microperforated polylactic acid (PLA) and polybutylene succinate (PBS) films were fabricated using a CO2 laser under various pulse fluences from 37.0 to 369.8 J/cm2, corresponding to pulse durations of 20–200 μs. A hole was formed at perforation thresholds of 147.9 J/cm2 for PLA and 129.4 J/cm2 for PBS films. The area and diameter of the microhole and volume losses increased with rising laser fluence. Microperforated PLA and PBS films showed similar mechanical properties of tensile strength, Young's modulus and elongation at break to films without microholes but significant improvements in oxygen transmission rate (OTR) and carbon dioxide transmission rate (CO2TR) over non-perforated films. OTR and CO2TR through a single microhole with area of ∼20,000 μm2 on PLA were 234 ± 58 and 217 ± 57 cm3/d, respectively while OTR and CO2TR though a single microhole on PBS were 205 ± 12 and 144 ± 40 cm3/d, respectively showing that biodegradable film could achieve very high OTR at up to 77,500 cm3/m2.d. Baby corn (100g) was packed in microperforated bags. Equilibrium modified atmosphere conditions of 10%–17%O2 and 4%–7% CO2 were reached in performed film packages with very high OTR and CO2TR of 35,000–77,500 and 36,500–80,000 cm3/m2.d, respectively. Results suggested that baby corn maintained freshness qualities for more than 7 days at a storage temperature of 15 °C. The CO2 laser perforation process was successful in producing modified atmosphere packaging (MAP) with tailored gas transmission rates.

Evaluation of antibacterial oxygen/ozone mixture in vitro activity on bacteria isolated from cervico-vaginal mucus of cows with acute metritis

Ozone is an oxidating gas showing a strong microbicidal activity on bacteria, fungi, viruses and protozoa. The aim of this study was to test the in vitro bacteriocidal action of an Ozone/Oxygen gas mixture on bacteria isolated from the cervico-vaginal mucus of cows affected by acute metritis. A pilot study was initially carried out on reference strains (Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Mycoplasma bovigenitalium ATCC 19852) that were tested with three different treatments: a control positive baseline group (B-group) was incubated without gas treatment, a control positive oxygen group (O2-group) was treated with pure oxygen 100%, and the treated group (T-group) was exposed to a gaseous constant flow of an Ozone/Oxygen mixture, at 50, 35, 20 μg Ozone/ml and for 5, 3 and 1 min for every different Ozone concentration. In both positive control groups, the number of colony forming units (CFU) per ml was higher than 300 CFU/ml (E. coli and S. aureus) and higher than 30 CFU/ml for M. bovigenitalium, after incubation. The T-groups showed a minimal bacterial growth equal to or lower than 1 CFU/ml per plate.Based on the results of the pilot study, a second phase was performed on bacteria isolated from the cervico-vaginal mucus (Klebsiella pneumoniae, Enterobacter agglomerans, E. coli, Proteus mirabilis and M. bovigenitalium) using the lower concentration of 20 μg/ml of Ozone for the minimum exposure time of 1 min. The E. coli and S. aureus reference strains and the clinical isolates (K. pneumoniae, E. agglomerans, E. coli, P. mirabilis) were incubated at 37 °C for 48 h and the colonies were manually counted at 24 h and 48 h following inoculation. The cultures of M. bovigenitalium (both ATCC and clinical isolate) were incubated in a jar with modified atmosphere conditions with 5% CO2 at 37 °C for 4–7 days and colony counting was performed. The second phase showed a low number of CFUs (equal to or less than 7 CFU/ml) for the clinical isolates K. pneumoniae, E. agglomerans, E. coli and P. mirabilis, and, of note, for M. bovigenitalium, both ATCC and clinical isolate, the growth was completely inhibited. Ozone was demonstrated to have a bacteriocidal activity. This study encourages further research of in vivo application of low doses of gaseous Ozone for the treatment of metritis in cows by using minimal exposure times.

A pilot plant scale testing of the application of seaweed‐based natural coating and modified atmosphere packaging for shelf‐life extension of fresh‐cut apple

Codium tomentosum hydroethanolic extract was obtained using a pilot solid–liquid extractor to validate the anti-browning functionality of the extract under industrial conditions. Fresh-cut apple slices were coated by immersion in: (1) a seaweed extract solution (0.5% w/v) and (2) a commercial coating, and the two sets of samples were compared with a control (immersion in water). Packaged samples were stored, under ambient and modified atmosphere conditions at 4°C. After 30 days of storage, the samples that were coated with the seaweed extract and packaged under modified atmosphere, demonstrated lower peroxidase activity and polyphenol oxidation when compared with the samples treated with the commercial additive. These results confirm, at pilot scale and under industrial production conditions, the efficacy of the seaweed extract as a bio-based substitute for the synthetic coatings, which are currently used to prevent browning in fresh-cut apples. Novelty impact statement Fresh-cut fruits are subjected to processing operations leading to a decrease in nutritional and organoleptic properties. It is therefore necessary to adopt strategies to delay the degradative processes. In this study, the efficacy of a pilot-scale production and industrial application of a coating formulated with Codium tomentosum seaweed extract has been established for the first time. This seaweed extract possesses the potential to prevent browning development in fresh-cut apples under industrial operating conditions.

Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage

ABSTRACT This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L−1 of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L−1 for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit.

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties.

There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.

Effects of salicylic acid combined with gas atmospheric control on postharvest quality and storage stability of wolfberries: Quality attributes and interaction evaluation

AbstractWolfberry (Lycium barbarum) is abundant in bioactive substances but prone to rapid deterioration after harvest, and thus wolfberry is usually dried. However, drying of wolfberry requires high energy consumption and can normally lower wolfberry bioactive contents. Cold storage, edible coating, and modified atmosphere packaging have been developed to preserve wolfberry but scarce data are available on postharvest quality and storage stability. In particular, the combined effects of salicylic acid (SA) and control atmosphere (CA) on wolfberry quality have not been investigated. In the current study, SA and gas atmospheric control were applied either separately or in combination to explore changes in physiochemical properties during storage. Results showed that color quality and weight loss (WL) were the main indicators of quality change during storage, with high color quality and low WL representing excellent quality. SA and hypoxia (controlled and modified atmosphere conditions) could synergistically suppress respiration rate and antagonistically maintain ascorbic acid (AsA) and color quality, while SA could alleviate physiological disorder. Principal component analysis and cluster analysis verified that CA and SA + CA were excellent in enhancing the stability during storage and exhibited minimal quality deterioration. Thus, combining SA and gas atmospheric control could serve as a potential postharvest hurdle technology for preserving wolfberry.Practical ApplicationsAs a valuable and prestigious traditional Chinese medicine and food material, wolfberry (Lycium barbarum) is highly susceptible to mechanical damage after harvesting and presents a short shelf‐life due to rapid softening. Wolfberry is thus usually consumed in dry form. The current study investigated the effects of salicylic acid (SA) and control atmosphere (CA) applied either separately or in combination on the changes in physiochemical properties during storage, and results showed that both CA and SA + CA storages possessed excellent abilities in preserving fresh wolfberry fruit. Therefore, the current study indicated that combining SA and gas atmospheric control could serve as a potential postharvest hurdle technology for preserving wolfberry, which should be very useful for the agriculture and food industry.

Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application

Active packaging systems are considered an effective way to prolong the shelf life of fresh food products. This study compared five different biopolymer films for their ability to delay the lipid oxidation of raw chicken meat. New antioxidant poly lactic acid film was prepared by coating the film surface with chitosan or chitosan/caseinate blend enriched with rosemary essential oil at concentration of 1% and 2%. Films were characterized in terms of microstructure, water vapor permeability, mechanical properties, and antioxidant capacity. In vivo study was done using fresh minced chicken meats stored at 4 °C and analysed after 0, 4, 7, 11, 14, 21 days. Results indicated that water vapor transmission rate was reduced by the presence of the coating and assumed the lowest value (1.23 ± 0.03 × 10−4 g m-2 s-1) with coating enriched with 2% of rosemary essential oils. The films showed an antioxidant capacity of maximum 6% equivalent to the antioxidant capacity of 6,25 μg of REO/mL. Results from in vivo test showed that the active films were able to reduce meat oxidation during storage in anaerobic modified atmosphere condition: samples packed with active film showed constant malondialdehyde (MDA) and colour up to 14 days and reduction of heptanal and ethanol concentration compared to samples packed with control film (72 % and 90 % respectively). Overall, this study has demonstrated that PLA films coated with an active coating are a promising delivery method for providing antioxidant effects in packaging for fresh meat products.

Influence of Modified Atmosphere Packaging to Prolong Shelf Life of Chicken Patties

This study was performed to determine the effect of two types of modified atmosphere packaging (MAP) materials, polyamide/polyethylene (PA/PE), polyamide/polyethylene/ paper/aluminum foil (PA/PE/P/AL) and modified atmosphere conditions on the shelf-life of chicken patties. Where, the samples of chicken patties were packaged in PA/PE under air (A1), modified atmosphere condition 100% CO2 (B1) and 50% CO2+ 50% N2 (C1); or packaged in PA/PE/P/AL under air (A2), modified atmosphere condition 100% CO2 (B2) and 50% CO2+ 50% N2 (C2). The samples were stored at 4±1oC for 30 days and evaluated for various physio-chemical, microbial and sensory changes. Rapid degradation in chemical and physical composition was occurred in preserved chicken patties under air condition either in PA/PE or PA/PE/P/AL at 4±1oC during 10 days. There were significantly decrease in microbial load in samples B1, B2, C1and C2 compared with samples A1 and A2 at 10th day of storage. Chicken patties samples in PA/PE or PA/PE/P/AL with 50% CO2+ 50% N2 had the highest values in all sensory attributes. It could be established that the MAP conditions of 50 % CO2 + 50 % N2 (C1 and C2) were the most suitable conditions for preserving the chicken patties for up to 30 days at 4±1oC compared with control samples A1 and A2 which acceptable for less than 10 days.

Laser perforation of polyethylene terephthalate/polyethylene laminated film for fresh produce packaging application

The polyethylene terephthalate/polyethylene laminated film was perforated using a carbon dioxide (CO2) laser emitted at an infrared wavelength of 10.2 μm. Pulse durations were varied from 3 to 200 μs, which corresponded to the fluence from 5.5 to 369.8 J/cm2. Laser perforation process was irradiated on either PET side or PE side. With the increase of fluence, the surface deformation was observed to create microhole formation. The perforation threshold to create a microhole on the PET side was 74.0 J/cm2 and that on the PE side was 92.5 J/cm2. The microhole area and volume loss increased with the increment of fluence. Noticeably, the laser perforation on the PET side used up to 50 % less energy than the perforation from the PE side to create the same size through-microhole. Oxygen transmission rate (OTR) and carbon dioxide transmission rate (CO2TR) of the laminated film with single microhole increased with increasing microhole area. For packaging application, mixed vegetable salad was packed in a plastic tray and heat-sealed with a microperforated top lidding film. The steady state level of gas composition of 10 %–13 % O2 and 8 %–10 % CO2 was achieved in all packages, except the one without perforation. Film with OTR and CO2TR of approximately 23,616 and 17,952 cm3/m2.d, respectively, was clearly shown to create modified atmosphere condition in the package that could keep the mixed salad fresh for 9 days at 8 °C.

Pretreating Callosobruchus maculatus (F.) eggs in mung bean with modified atmosphere conditions influence its adult emergence and survival

Cowpea bruchid (Callosobruchus maculatus Fab.) is a cosmopolitan pest that causes economic losses to legumes during storage. The present study determined the post-effects of exposing the C. maculatus eggs in mung bean to modified atmosphere (MA) conditions on the emergence and development of adults at ambient conditions (28 ± 3 °C and 65 ± 5% RH). The 24 h old C. maculatus eggs on mung bean kernel were packed with 500 g of mung bean in nylon/linear low-density polyethylene (nylon/LLDPE) bags (12.5 × 30 cm; 80 μm thick) and sealed with air (control), 100% CO2, 100% N2, and vacuum for 48 h. The very low O2 conditions in the MA package had significantly caused longer onset and developmental duration of egg to adult emergence and significantly reduced the adult emergence percentage of C. maculatus, especially those in the vacuum treatment. This was due to low pressure that disrupted the structure of the eggs as indicated by the scanning electron microscopy (SEM). In addition, the MA conditions shortened the adult emergence duration, longevity, and mortality duration. The number of females was also reduced by the low O2 conditions, particularly in those treated with vacuum. Eggs pretreated with the MA conditions probably affected the biomolecules of the eggs that in turn have affected the growth and development of the insect, with the order of effectivity highest in vacuum followed by 100% N2 then 100% CO2.

Effects of active chitosan‐flaxseed mucilage‐based films on the preservation of minced trout fillets: A comparison among aerobic, vacuum, and modified atmosphere packaging

The objectives of the current study were to examine physical–mechanical, structural, and morphological characteristics of chitosan‐flaxseed mucilage films enriched with Ziziphora clinopodioides essential oil (ZEO; 0%, 0.25%, and 0.5%) and sesame oil (SO; 0% and 0.75%) and to provide useful information for the preservation of minced trout fillet's using antimicrobial films under aerobic, vacuum, and modified atmosphere conditions for 16 days. The films showed thickness, tensile strength, puncture force, puncture deformation, water vapor transmission rate, water vapor permeability, swelling index, and oxygen permeability values ranging 0.082–0.86 mm, 33.34–46.83 MPa, 25.69–53.08 N, 11.45–28.45 mm, 17.48–26.73 g/m2 h, 8.57–12.49 × 10−4 g mm/m2 h Pa, 12.45–38.43%, and 3.02–13.32 × 10−12 cm3/m2 s Pa, respectively. The following order of effect on the microbial spoilage population of treated samples was found in the applied packaging methods: modified atmosphere packaging &gt; vacuum packaging &gt; aerobic packaging. The final microbial population of treated samples was 0.35–4.91 log CFU/g lower than the controls after 16 days of refrigerated storage. At the end of the storage, the total volatile base nitrogen, peroxide value, and thiobarbituric acid reactive substances of untreated samples were 34.02–48.6 mg of N/100 g, 1.43–2.32 meq of peroxide/1000 g, and 3.33–4.24 mg of malondialdehyde/kg, respectively. The lowest corresponding values were recorded for the treated samples with ZEO 0.5% + SO 0.75% films by 14.26–17.73 mg of N/100 g, 0.48–0.86 meq of peroxide/1000 g, and 1.08–1.48 mg of malondialdehyde/kg, respectively.

Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt.

Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®) on bread-quality parameters and shelf-life. Bread samples were prepared using different levels of traditional sea salt and Saltwell®. The loaves were packaged in modified atmosphere conditions (MAPs) and monitored over 90 days of storage. No significant differences (p ≤ 0.05) were found in specific volumes and bread yield between the breads and over storage times, regardless of the type and quantity of salt used. Textural data, however, showed some significant differences (p ≤ 0.01) between the breads and storage times. 5-hydroxymethylfurfural (HMF) is considered, nowadays, as an emerging ubiquitous processing contaminant; bread with the lowest level of Saltwell® had the lowest HMF content, and during storage, a decrease content was highlighted. Sensory data showed that the loaves had a similar rating (p ≤ 0.05) and differed only in salt content before storage. This study has found that durum wheat bread can make a nutritional claim of being “low in sodium” and “very low in sodium”.