Packaging Conditions Research Articles

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis.

The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies.

Microstructure evolution, IMC growth, and microhardness of Cu, Ni, Ag-microalloyed Sn-5Sb/Cu solder joints under isothermal aging.

In this work, various Cu, Ni, Ag-microalloyed Sn–5Sb/Cu joints, ordinary Sn–5Sb/Cu joints, and low-melting-point Sn–3Ag–0.5Cu (SAC305)/Cu (used for comparison) were prepared, focusing on the influence of Cu, Ni, and Ag on the microstructure evolution, interfacial IMC growth, and microhardness of Sn–5Sb/Cu joint under long-time isothermal aging process. Results showed that the microstructure of microalloyed joints consisted of β-Sn matrix, SbSn, and (Cu, Ni)6Sn5 and Ag3Sn compounds. (Cu, Ni)6Sn5 compounds generated a coarsening effect in the aging microalloyed joints, yet its coarsening speed is significantly lower than the ordinary Sn–5Sb/Cu. Meanwhile, the total IMC layer thickness increased with the rising aging time. A single fine dendritic (Cu, Ni)6Sn5 IMC at the interface of microalloyed joint was observed and evolved into a larger scallop or layer-like duplex IMCs ((Cu, Ni)6Sn5 + Cu3Sn) after the aging. Considering the combined effect of Cu, Ni, and Ag, the microalloyed joints exhibited the improved microstructure relative to ordinary counterparts and low-melting-point SAC305 materials, significantly inhibiting the interfacial IMC growth, especially Cu3Sn. The Cu3Sn IMC thickness and diffusion coefficient in the Sn–5Sb–0.5Cu–0.1Ni–0.5Ag/Cu joint were 0.71–2.81 μm and 0.96 × 10–6 μm·s−2, respectively. Besides, the precipitation strengthening mechanism triggered by the microalloyed elements was extremely obvious and the soldering and aging joints revealed superior microhardness values of 20–35 HV. This could effectively improve the application range of Sn–5Sb-based materials in higher-temperature package conditions such as third-generation semiconductors.

Microencapsulation of Lactobacillus plantarum LN66 and its survival potential under different packaging conditions

Microcapsules of Lactobacillus plantarum LN66 were prepared to improve the cell viability in simulated gastrointestinal and different packaging conditions. Microcapsules containing Lactobacillus plantarum LN66 were produced by complex coacervation followed by freeze drying and characterised by water activity, moisture content, size, encapsulation efficiency, SEM, FTIR, XRD, as well as the resistance of probiotics to the simulated gastrointestinal tract and storage under different packaging conditions. The microcapsules presented the particle size of 196.57 ± 1.46 μm and the encapsulation efficiency of 75.26 ± 1.95% (w/w). After simulated gastrointestinal conditions, viability of encapsulated cells was 71.33 ± 0.99% (w/w) and 70.39 ± 0.86% (w/w), separately, while that of free cells was only 45.45 ± 0.5% (w/w) and 8.59 ± 0.67% (w/w). Compared with aluminium foil, the viable cells in glass bottles at 4 °C and 25 °C was increased 1.1-fold and 1.4-fold, respectively. Complex coacervation could be considered an appropriate alternative to increase the viability of probiotics.

Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact

Packaging decreases food losses during transportation and the loss-related environmental load. However, excessive packaging can increase the environmental load for package production. We assessed environmental impacts throughout the peach life cycle and predicted the relationship between food loss reduction via packaging and environmental impact with certain models. Life cycle assessment was employed to evaluate the environmental loads from peach cultivation and package production to waste management. The relationships for certain impact categories indicate that the minimization of food losses did not necessarily lead to a minimization of environmental loads. This highlights the importance of assessing both food loss reduction and environmental influence in producing environmentally optimized packaging. A reusable plastic box and single-use cardboard box were compared on an environmental basis. The environmental loads throughout the life cycle were nearly similar between these two packaging conditions because the environmental load of reusable box production was lower but the associated food loss ratio was higher.

Effect of modified atmosphere package on physico-chemical properties of pomegranate (Punica granatum L.) fruits

Pomegranate is an important table and processed fruit owing to its nutritional quality. Extending the fruit life of the plant is very much limited owing to its metabolic activities viz., respiration, transpiration and microbial infection. An experiment was conducted to investigate the effect of different packaging materials on physico-chemical properties of pomegranate fruits during storage. Fruits were harvested with stalk and washed with sodium hypochlorite, air dried and graded. Fruits were stored under modified atmospheric packaging conditions using different packaging materials viz., polyethylene bag, polypropylene bag, Xtend® bag and silver nano bag Hima Fresh®. Fruits without package served as controls. Fruits were stored at low temperature 7±2 °C and 90±5 % RH. MAP treated fruits had higher quality parameters across all packaging treatments. PLW and respiration rate increased while, moisture content, colour, texture and acidity decreased with prolonged storage, but the rate of decrease was highest in unpacked fruits. MAP maintained the quality of pomegranate fruits upto 100 days compared to unpackaged fruits (40 days). Shelf life of stored fruit at ambient condition was 4 to 5 days. Fruit decay was 12 % in polyethylene whereas it was 6 % in Xtend® bag at the end of 100 day of storage.

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Optimized packaging conditions to improve the shelf life of chicken fillets is important to prevent food spoilage and food waste. Anaerobic packaging with CO2 or by vacuum packaging is commonly used to increase the shelf life of skinless chicken fillets, but the literature is inconsistent about the spoilage bacteriota. The aim of this work was to determine which bacterial genera that spoil raw chicken fillets packaged under two common packaging conditions and how the packaging gas itself affects the production of off odors for these genera.The spoilage potential of Pseudomonas, Carnobacterium, Hafnia, Serratia, Brochothrix and Shewanella isolated from spoiled chicken fillets was evaluated. Fresh chicken fillets were inoculated with mono- and multi genera strain cocktails (4 log CFU/cm2) and packaged with 100% N2 or 60% CO2/40% N2, stored at 4 °C, and bacterial numbers, bacteriota, gas in headspace and sensory profiles assessed. Additionally, the effect of CO2 on the production of off-odors from fillets inoculated with similar levels of Shewanella spp. or Brochothrix spp. was determined by both sensory profiling and measuring volatile organic components.All bacterial cocktails grew relatively well in chicken meat packed with 100% N2, while 60% CO2/40% N2 resulted in growth inhibition of all isolates compared to 100% N2. All genera except Serratia and Pseudomonas gave rise to off-odors after 11 days of storage in 100% N2. During storage in 60% CO2/40% N2, only fillets with Carnobacterium spp. and Brochothrix spp. showed significantly higher intensities of off-odors compared to the reference fillets. Shewanella spp. and Brochothrix spp. also exhibited significantly higher intensities of negative odor attributes during storage in 100% N2 compared to 60% CO2/40% N2, at a similar total bacterial count. Thus, CO2 improves shelf life not only by reduction of the growth of CO2 tolerant and sensitive bacteria, but also through inhibition of the production of off-odors.

Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR

Vacuum packaging and storage conditions at chilled temperatures are commonly used in order to prolong the shelf life of meat. Under these conditions and time-temperature abuse, cold-tolerant (facultatively) anaerobic spoilage microorganisms can continue growing. This study investigated growth of six relevant spoilage microorganisms in vacuum-packed beef (n = 12, 72 subsamples, stored at 10 °C for 28 days) using culture and qPCR methods. Correspondingly, six qPCRs were newly developed/modified (for total bacteria, lactic acid bacteria (LAB), Enterobacterales, total fungi, Kazachstania psychrophila, and cold-tolerant Clostridium spp.). Besides microbial quantification, four spoilage appearances of meat (gas production, spoilage odor, % drip loss, and meat color) were observed. Results obtained from culture and qPCR show that total bacteria, LAB, and Enterobacterales reached their stationary phase at day 7 when spoilage parameters such as gas production were statistically increased and a deviation of odor was detected. Fastidious cold-tolerant Clostridium spp. and K. psychrophila could be detected from day 7. Based on microbiological and sensory analysis results, the maximum shelf life of vacuum-packed beef stored at 10 °C is 7 days. The developed qPCR has the potential to be used as an alternative method to culturing for determination of microbial growth.

Microbiota Succession of Whole and Filleted European Sea Bass (Dicentrarchus labrax) during Storage under Aerobic and MAP Conditions via 16S rRNA Gene High-Throughput Sequencing Approach.

In the present work, the profiles of bacterial communities of whole and filleted European sea bass (Dicentrarchus labrax), during several storage temperatures (0, 4, 8 and 12 °C) under aerobic and Modified Atmosphere Packaging (MAP) conditions, were examined via the 16S rRNA High-Throughput Sequencing (HTS) approach. Sensorial attributes were also assessed to determine products’ shelf-life. Results indicated that shelf-life was strongly dependent on handling, as well as on temperature and atmosphere conditions. HTS revealed the undisputed dominance of Pseudomonas from the very beginning and throughout storage period in the majority of treatments. However, a slightly different microbiota profile was recorded in MAP-stored fillets at the middle stages of storage, which mainly referred to the sporadic appearance of some bacteria (e.g., Carnobacterium, Shewanella, etc.) that followed the dominance of Pseudomonas. It is noticeable that a major difference was observed at the end of shelf-life of MAP-stored fillets at 12 °C, where the dominant microbiota was constituted by the genus Serratia, while the relative abundance of Pseudomonas and Brochothrix was more limited. Furthermore, at the same temperature under aerobic storage of both whole and filleted fish, Pseudomonas almost co-existed with Acinetobacter, while the presence of both Erwinia and Serratia in whole fish was noteworthy. Overall, the present study provides useful information regarding the storage fate and spoilage status of whole and filleted European sea bass, suggesting that different handling and storage conditions influence the shelf-life of sea bass by favoring or delaying the dominance of Specific Spoilage Organisms (SSOs), affecting in parallel to some extent the formation of their consortium that is responsible for products’ sensorial deterioration. Such findings enrich the current knowledge and should be used as a benchmark to develop specific strategies aiming to delay spoilage and thus increase the products’ added value.

Assessment of Compaction, Temperature, and Duration Factors for Packaging and Transporting of Sterile Male Aedes aegypti (Diptera: Culicidae) under Laboratory Conditions.

Simple SummaryThe sterile insect technique (SIT) is a proven method to control some insect pests and is currently being tested to control some mosquito species, including Aedes aegypti. It is challenging to maintain the quality of sterile male mosquitoes in operational SIT during the packaging and transportation processes. The experiment presented in this manuscript was undertaken to investigate compaction, temperature, and duration factors during the packaging and transportation of gamma-sterilized male Ae. aegypti. The effects of packaging and transportation factors on the quality parameters of gamma-sterilized male Ae. aegypti—mortality, flight ability, induced sterility, and longevity—were assessed. The results of this experiment demonstrate appropriate packaging and transportation conditions for maintaining the quality of gamma-sterilized male Ae. aegypti.Optimized conditions for the packaging and transportation of sterile males are crucial factors in successful SIT programs against mosquito vector-borne diseases. The factors influencing the quality of sterile males in packages during transportation need to be assessed to develop standard protocols. This study was aimed to investigate the impact of compaction, temperature, and duration factors during packaging and transportation on the quality of gamma-sterilized male Ae. aegypti. Aedes aegypti males were sterilized at a dose of 70 Gy, compacted into Falcon tubes with densities of 40, 80, and 120 males/2 mL; and then exposed to temperatures of 7, 14, 21, and 28 °C. Each temperature setup was held for a duration of 3, 6, 12, 24, and 48 h at a 60 rpm constant vibration to simulate transportation. The parameters of mortality, flight ability, induced sterility, and longevity were investigated. Results showed that increases in density, temperature, and duration significantly increased mortality and reduced flight ability and longevity, but none of the factors significantly affected induced sterility. With a mortality rate of less than 20%, an escaping rate of more than 70%, considerable longevity, and the most negligible effect on induced sterility (approximately 98%), a temperature of 7 °C and a compaction density of 80 males/2 mL were shown to be optimized conditions for short-term transportation (no more than 24 h) with the minimum adverse effects compared with other condition setups.

Effect of aerobic and modified atmosphere packaging on quality characteristics of chicken leg meat at refrigerated storage

The demand for chicken meat is continuously increasing in the consumer market. Increasing the shelf-life of chicken meat with modern packaging technology in the supply chain is necessary. Hence research was undertaken to study the effect of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelf-life of chicken meat. The chicken leg meat (CLM) was stored under refrigerated storage (4 ± 1°C) in aerobic and modified atmosphere packaging (MAP20 = 20%O2 + 30%CO2 + 50%N2, MAP10 = 10%O2 + 40%CO2 + 50%N2, MAP0 = 0%O2 + 20%CO2 + 80%N2) conditions and evaluated for quality attributes. The results have indicated that MAP of chicken leg meat significantly increased the headspace carbon dioxide, Warner-Bratzler shear force value, standard plate count, color, and odor but decreased the TBARS value, headspace oxygen, and nitrogen when compared with AP. The pH, myoglobin forms, meat pigment, heme iron, CIELAB color space (L*, a*, b*), yeast and mold count, appearance, and sliminess were not affected significantly by AP and MAP. It is concluded that under refrigerated storage conditions, MAP extends the shelf-life of chicken leg meat up to 15 d compared to only 6 d for aerobic packaging.

Modeling Rheological Behavior of Beef based on Time-Dependent Deformation and Packaging

Modeling of food deformation behavior is vital for structural characterization. This research was undertaken to study the rheological properties of beef by developing mathematical models for different packaging and temperature conditions. The rheological properties of the beef sample, packaged in a polyethylene (LD and HD) and aluminum foil (A foil), were determined experimentally at -20oC and 5oC for 0‒ 60 days. Power law, Herschel-Bulkley and Tiu-Boger theories, formulated for a period-dependent deformation, were used to constitute the models. Results show that the deformation index varies in the range of 1&amp;lt; n&amp;lt; 3, indicating a nonNewtonian shear thickening behavior. Also, a better estimation of the deformation consistency, k was obtained using the Tiu-Boger theory for the A. Foil at 5oC and Herschel-Bulkley theory for the LD at -20oC. The models are significant with MSE &amp;lt;5% and R2 &amp;gt; 85%, suggesting their suitability for industrial scale-up prediction.

Fabrication and validation of CO2-sensitive indicator to monitor the freshness of poultry meat

Three-layer CO2-sensitive intelligent labels consisting of PET as transparent gas impermeable film, the color changing layer with pH dyes (bromothymol blue (BTB) and phenol red (PR)) immobilized with a cellulose-based binder, and a white PE film as the gas permeable inner layer. The intelligent labels were implemented in PA/PE bags for CO2 simulation at concentrations of 0–30 %, and color change (∆E and ∆RGB) was monitored at 4 °C and 25 °C for 24 h. Chicken breast was packaged with PA/PE bags integrated with the intelligent labels and the color change was monitored at 10 °C for 4 days. BTB-based indicators showed a higher color difference than PR-based indicators in simulation and poultry packaging. However, phenol red-based indicators showed a more distinct and noticeable color change. The increase in CO2 correlates well with the color change. PR and BTB-based pH sensitive dyes are successfully used to monitor poultry meat spoilage in real packaging conditions.

A new eco-friendly packaging system incorporating lignocellulose nanofibres from agri-food residues applied to fresh-cut lettuce

The present work explored the design and testing, at pilot scale, of a new food packaging prototype, based on biodegradable polymers and eco-materials obtained from agri-food residues using an environmentally friendly process for its application in vegetable products. For this purpose, several film formulations were developed with combinations of polylactic acid (PLA) and polybutylene adipate-co-terephthalate (Ecoflex®), incorporating different proportions of lignocellulose nanofibres (LCNF) obtained from an enzymatic pre-treatment of wheat straw waste. The production of the LCNF-reinforced packaging (i.e., bag) was carried out at pilot scale. The assessment of its physico-chemical properties showed an improvement of the optical properties, water vapour permeability and antioxidant capacity as compared to a fresh-cut lettuce commercial package. The improvement was more evident in formulations of 70:30 PLA:Ecoflex® with 0.5 and 1% LCNF. The application of the new formulated packaging in a product of fresh-cut lettuce was also tested by simulating real manufacturing, packaging and storage conditions at pilot scale. Results demonstrated levels of microbiological and sensory quality comparable to those observed in the commercial formulation. This work demonstrates that the development of packaging systems obtained from biodegradable materials and valorised with plant biomass from agri-food activity could be the basis for the creation of a more environmentally sustainable food packaging strategy.

Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots' Bioactive and Fresh-like Quality.

Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 °C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 °C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing.

The Effect of Harvest Date and Storage Conditions on the Quality of Remontant Strawberry Cultivars Grown in a Gutter System under Covers

The storage characteristics of three remontant strawberry cultivars San Andreas®, Albion® and Murano® were studied in 2018–2020. The short-term storage conditions (7 days) of strawberries used in the study significantly affected fruit quality indicators. The highest quality of stored strawberries was provided by controlled atmosphere (CA) conditions, as evidenced by the typically highest fruit firmness and the lowest natural loss of strawberry weight. The modified atmosphere packaging (MAP) conditions obtained in the Xtend® bags provided a similar good storage effect for strawberries. Strawberries stored in MAP bags had the lowest respiratory intensity, and their firmness and the percentage of rotten fruit were the same as those stored in a controlled atmosphere. In addition, MAP bags were effective in reducing the weight loss of stored strawberries. The quality of strawberries stored in a conventional air storage (AA) was slightly lower compared to the fruit stored in a controlled and modified atmosphere. This was due to their lower firmness and significantly higher respiration intensity and higher weight loss. In addition, the percentage of rotten fruit, although low, has always been the highest among AA strawberries. The quality of the strawberries also depended on the date of fruit harvest. Strawberries harvested later, compared to those collected earlier, were generally characterized by higher firmness, lower acidity and lower respiration intensity.

Dynamics of microbiota in the imported beef primal cuts during storage at different chilled temperatures.

Primal cuts of Australian beef transported by sea were stored under different chilled temperatures (0, 2, and 4 °C) for 6 weeks in different packaging conditions (aerobic or anaerobic packaging). The number of microorganisms and the transition of the microbiota were investigated using culture methods and amplicon sequencing. After 6 weeks of storage, the beef tended to show a high total viable count under aerobic packaging conditions and a high lactic acid bacteria count under anaerobic packaging conditions. The result of amplicon sequencing analysis showed that different beef samples had different predominant bacterial groups. Moreover, at high storage temperatures, Serratia sp. having high putrefactive activity showed increased abundance, while at low storage temperatures, Lactobacillus sp. showed increased abundance. Thus, differences in the packaging conditions and distribution temperatures after import affect the number of bacteria and the type of microorganisms in the Australian beef primal cuts, which may affect their quality.

Effect of ascorbic acid and tri-sodium phosphate treatment at different packaging conditions on cold storage Bagrus bayad fish quality

This research paper aimed at evaluating the influence of ascorbic acid (AA) and tri-sodium phos¬phate (TSP) under different packaging condition on improving the shelf life and qualities of fillets of Bagrus bayad cold fish at 4±1°C for 12 days. The microbiological analysis performed were the total bacterial count (TBC), proteolytic bacterial count (PBC), lipolytic bacterial count (LBC), Coliform count (CC), Staphylococcus aureus (SA), Salmonella &amp; Shigella (SS) and yeast &amp; mold (YM). The obtained results indicated that all noticed analysis parameters (TBC, PBC, LBC, CC, SA, SS, YM, AA and TSP).were gradually increased during storage period in different treatments. The increases of these parameters were significantly higher (p &lt;0.05) in control sample than samples treatment with (AA) and (TSP). The obtained results also showed that there was a significant (p&lt;0.05) extension of the shelf-life through delaying the microbial growth of the samples treated with (TSP) and (AA), respec¬tively. In addition, the shelf-life and the storage period for these products were found to be less than 3 days for control sample and more than 12 days of samples treated with (TSP) under cold storage (4°C). Therefore, the (TSP) had a high effectiveness for extending the shelf-life and enhancing quality attri¬butes of raw fish fillets during cold storage.

Effect of packaging and storage conditions on quality and shelf life of soy chaap

The composition of the soy chaap was optimized and prepared by the developed machine. The developed soy chaap was studied for its storage stability using different packaging materials. The optimization for state of product (dry, wet, and wet-brined), packaging materials (glass bottle, polypropylene and polyvinylidene chloride) and storage condition that is, ambient (27 ± 2°C), refrigerated (4°C) and frozen (−18°C) was done using response surface methodology (RSM). The quality parameters of soy chaap in terms of water activity, pH, microbial load, color variation, sensory overall acceptability, and shelf life during 110 days of storage was determined. The results indicated that the optimum condition was obtained for dry soy chaap kept in glass bottle and stored at frozen temperature (−18°C) with quality parameters such as water activity, pH, microbial load, color variation, overall sensory quality, and shelf life 0.54, 6.48, 0.03 log CFU/g, 1.46, 8.02 and 107 days, respectively. Practical applications The present work deals with the optimization of storage criteria (state of product, packaging material, storage condition) on quality parameters and shelf life of soy chaap under storage. The study reveals the criteria for the selection of packaging materials as well as storage conditions for soy chaap, besides fulfilling consumer desire, satisfying industry requirements, and maintaining food safety.

Effect of storage and packaging conditions on physicochemical and bioactivity of matcha‐enriched muesli containing probiotic bacteria

In the current study, the muesli samples fortified with matcha and probiotic bacteria were produced, and the effect of storage time, temperature, and packaging condition on their physicochemical, microbial, and antioxidant properties was determined. A total of 12 treatments including the matcha-enriched muesli samples containing encapsulated Lactobacillus plantarum or Lactobacillus reuteri and/or their combination, packed in aerobic and/or anaerobic conditions and stored at 4 and/or 25°C for 90 days were considered. The results showed that the water activity of all samples increased during storage at both temperatures, while the antioxidant activity decreased. The highest viability of probiotic bacteria was obtained at 4°C and under anaerobic conditions. In addition, all samples had acceptable sensory properties. Generally, the findings of this study showed that the sample containing both bacteria packed in anaerobic condition and stored at 4°C had the best properties and can be considered a bioactive and tasty product. Novelty impact statement Matcha-enriched muesli containing encapsulated probiotic bacteria was produced. Effect of storage time, temperature, and packaging condition was determined. Product packed in anaerobic condition and stored at 4°C had the best properties. Produced muesli showed remarkable bioactive and sensory properties.

Effect of packaging and storage conditions on some quality traits of bovine meat.

Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4°C ± 2°C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the “new” packaging. The formation of abundant ropy slime was observed in one of the samples in the “new” modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in “old” packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic- sanitary characteristics of the meat.