Vacuum Packaging Research Articles

Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality

This research aimed to evaluate the effects of the addition of active essential oil components (linalool and/or eugenol) to a pickle-based marinade on controlling spoilage and extending the shelf life of fresh beef stored under vacuum packaging at 4 °C. Linalool and eugenol were used either separately at a concentration of 0.2 % (w/w) or together (1:1 ratio) to preserve marinated beef under vacuum packaging for 15 days. Samples were assessed for pH, color, texture, oxidative degradation, and microbiological parameters. All marinades exhibited significantly lower TBARS values than the control sample. The addition of linalool or eugenol to the marinate showed a significant antibacterial effect on total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Pseudomonas spp., and total coliform, and the reductions in microbial counts are as follows: TAMB: 1.563 log CFU/g and 1.46 log CFU/g; Pseudomonas spp.: 1.303 log CFU/g and 1.08 log CFU/g; LAB: 0.323 log CFU/g and 0.357 log CFU/g. Marinated beef with linalool and/or eugenol was found to be effective against the growth of yeast and mold. The use of eugenol presented the most effective inhibition activity against yeast and mold by reducing the number of yeast and molds to an uncountable level on the 12th and 15th days of storage. Physicochemical analysis also showed that the addition of active essential oils to marinade did not cause any undesirable effects on the color and texture properties of beef samples. Therefore, the findings revealed that eugenol and linalool could be suitable alternatives for beef marination.

Effect of Salt (Nacl) and Vacuum Packaging on Some of the Quality Attributes of Snakehead Fish

Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition of salt on the sensory properties, total plate count, water activity and pH of fresh snakehead fish. The fish was salted (NaCl) at various concentrations, including 0, 5, 10 and 15%, and kept for 14 days at refrigeration temperature (± 3°C). Sensory evaluation, total plate count (TPC) and water activity (aw) measurements, and pH analysis were performed at day 0, 7 and 14. All groups with salt addition exhibited a significantly slower decrease in the mean scores (9-point hedonic scale) of color, aroma, appearance and texture (p < 0.05), with the decrease for all sensory properties detected at day 7 of storage. In microbial tests, a significant increase in TPC was observed in the groups with 0% and 5% salt addition (p < 0.05). The group with 15% salt addition showed the lowest water activity. Also, the group without salt addition had the highest pH value. This study demonstrated that addition of salt to snakehead fish might gives beneficial effects on the shelf life of a vacuum packaged product. However, the optimum shelf life using vacuum packaging and salt addition needs further study.

Aluminum Nitride MEMS Resonant Pressure Gauges Without Vacuum Packaging

Aluminum Nitride MEMS Resonant Pressure Gauges Without Vacuum Packaging

Contribution of Hurdles Technology to Preserve the Qualities of Broccoli and Extend Their Shelf-Life

Due to its high concentration of bioactive components, broccoli heads have a lot of potential as a functional food. Broccoli is perceived as a tasty, wholesome and healthful food product. This product nevertheless has a limited shelf life and quality retention issues, especially in tropical temperature zones. The hurdles techniques are starting to become more acceptable in the sector of food preservation since they affect moderate levels. This study evaluates the impact of hurdles techniques and various storage conditions (ambient at 25 °C, cold at 4 °C, and frozen at -18 °C) on broccolis cut characteristics. For the hurdles experiment, broccoli cuts were soaked in four solutions (the 1st: boiling water, the 2nd: metabisulphite solution (150 ppm), the 3rd: sodium chloride (4%), citric acid (1%), sodium benzoate (200 ppm) and the 4th: 1% chitosan) followed by packaging using two approaches (aerobic and vacuum). Sensory attributes, browning index, ascorbic acid, total phenolic, total flavonoids and antioxidant activity % (by DPPH, ABTS and FRAP) of hurdled and un-hurdled broccoli cuts during storage were investigated. Results demonstrated that using hurdle technology (different soaking solutions, packaging methods and storage conditions) had significant impact on the quality properties of the broccoli cuts. Additionally, vacuum packaging demonstrated the highest protection against decreasing the values of ascorbic acid, total phenolic, total flavonoid, and antioxidant components.

Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum packaging

Boiled meat products, including sausages, are perishable items, making them potentially hazardous and requiring the use of preservatives. Promising preservatives for sausages include starter cultures of lactic acid microorganisms, which act as antagonists to pathogenic and opportunistic bacteria. Therefore, this study aimed to determine the types of microbiota causing spoilage of sausages during storage in vacuum packaging and the effectiveness of their treatment with a starter culture of Lactobacillus curvatus or a mixture of starter cultures of Lactobacillus curvatus + Lactococcus lactis subsp. lactis. On the first day of storage, the dominant microorganisms in the sausages were Klebsiella variicola and Bacillus amyloliquefaciens plantarum. By the 21st day of storage, signs of sausage spoilage were observed, including the appearance of cloudy juice and the separation of the vacuum packaging. The main microorganisms causing sausage spoilage were Moellerella wisconsensis, Proteus mirabilis, and Bacillus cereus. In the control sausages on the 18th day, the number of mesophilic aerobic and facultative anaerobic microorganisms approached the allowable limit, and they were not suitable for further storage. Treatment of sausages with a starter culture or a mixture of Lactobacillus curvatus + Lactococcus lactis subsp. lactis led to an increase in the number of mesophilic aerobic and facultative anaerobic as well as lactic acid microorganisms practically throughout the entire storage period. However, signs of spoilage in both treatment groups appeared on the 36th day. Both treatments with starter cultures extended the shelf life of sausages in chilled conditions by 12 days. The use of a mixture of starter cultures for treating sausages during storage in vacuum packaging was not advisable. The obtained results can be used to extend the shelf life of boiled meat products, taking into account the species composition of spoilage microbiota.

The effects of Juniperi fructus essential oil and vacuum packing on the shelf life of rainbow trout fillets during storage at 2±1°C.

We hypothesized that the combined effect of vacuum packaging and Juniperi fructus essential oil addition would increase shelf life. Six different treatments were tested. The effects of the different concentrations of J. fructus essential oil (0%, 0.3% and 0.6%) and packing method (non-vacuum and vacuum) on the fish (Oncorhynchus mykiss) fillets of stored 4±1 °C were investigated in terms of its microbiological (mesophilic aerobic bacteria and yeast-mold), chemical (pH, total volatile alkaline nitrogen (TVB-N), thiobarbituric acid (TBA value)) and sensory quality. The results showed that J. fructus essential oil had a positive significant effect on quality parameters (p<0.05). In conclusion, based primarily on sensory, TVB-N and mesophilic bacteria data the shelf-life of fresh rainbow trout was 4 days (non-vacuum packaged), 13 days (vacuum packaged), 19 and 28 days treated with J. fructus oil (0.3 and 0.6%, v/w) under vacuum packaged, respectively. J. fructus essential oil application and vacuum packaging; extended the shelf life of fish fillets by an average of 15 days. The combined use of J. fructus essential oil and packaging techniques could form the basis for new studies.

The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags.

This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors studied include SGS/non-SGS, pressure at 400MPa/600 MPa (5 min, 8–9 °C) and vacuum packaging with conventional/bio-based material. Stored over 48 d at 4 °C, the investigated parameters were drip loss, water and protein content, free amino acid (FAA) composition, colour, texture, pH and microbiological shelf life. Results revealed minimal differences in quality between packaging materials. The SGS-treated samples gave higher drip loss, lower water but higher protein and FAA content, and a softer texture. Nevertheless, adding CO2 prior to HPP significantly extended the product's microbiological shelf life compared to only HPP. Therefore, using a more environmentally friendly bio-based packaging material is feasible while undergoing mild treatments like the combination of SGS and HPP at a lower treatment pressure for shelf-life extension.

Investigation of the control of Sitophilus granarius in stored grain using vacuum packaging and the creation of an anaerobic atmospheric environment

The efficacy of vacuum and oxygen absorption-based treatments for controlling Sitophilus granarius L. damage in wheat grains was compared under laboratory conditions. The efficacy of the treatments was evaluated at different temperature ranges (−5, 26, 42 °C) and exposure times (0.5, 1, 3, 6, 24, 48, 72 h). Treatment-survived adult progeny were measured on day 45. Our studies demonstrated that the efficacy of the controlled atmosphere methods (CAs) we tested varied significantly as a function of time. While the mortality curve induced by the different temperature-controlled low-pressure vacuum packaging treatments is logarithmic, the mortality trend induced by the absorber's low oxygen levels follows an exponential slope. The hypoxia induced by low oxygen levels has a much longer duration of action. We have shown that vacuum packaging at lower and higher pessimum temperature ranges other than the thermal optimum of the insect induced significant mortality of S. granarius. The method was particularly effective when vacuum-packed items were kept at a higher pessimum temperature range. Our results confirm that vacuum packaging based on atmospheric modification, especially at elevated temperatures, can be a sustainable solution for pest control of small volume, valuable seed samples.

Overview of Dry Sealed Vacuum Pump

Overview of Dry Sealed Vacuum Pump

TBA magnetically functionalized materials combined with biomass-derived fluorescent probe for Listeria monocytogenes detection in a sandwich-like strategy

Ultrasensitive and simultaneous quantitative detection of Listeria monocytogenes (L. monocytogenes) that can survive in vacuum packaging and frozen food is critical to public health. Herein, teamed boronate affinity (TBA) magnetically functionalized materials combined with biomass fluorescent probe for L. monocytogenes detection in a sandwich-like strategy was established. Firstly, we prepared new TBA magnetically functionalized materials by reducing the pKa value of phenylboronic acid through the TBA strategy in the form of self-assembled intermolecular B-N coordination bonding. To our knowledge, this is the first study where TBA magnetically functionalized materials were utilized for the identification and capture of bacteria, with a high capture efficiency of over 90.8% in spiked lettuce samples for L. monocytogenes (within 35 min), showing superior capture ability. Then, Anti-L. monocytogenes monoclonal antibody was labeled in biomass-derived fluorescent probe with the help of biotin-streptavidin system to achieve specific and sensitive detection of L. monocytogenes. The sandwich-like strategy shows high sensitivity of designed fluorescence sensing platform for L. monocytogenes with a wide linear range (2.2 × 101–2.2 × 106 CFU/mL), a low limit of detection (2.2 × 101 CFU/mL), and a satisfactory recovery rate (85.19%–106.69%) spiked lettuce sample. Notably, the method was low-cost, general and had strong application prospects in the field of food safety.

Shelf life extended: Focus on microbiota identification, nutrition value, color difference and lipid oxidation of puffed bean products

Puffed bean products(PBP)contain a large amount of protein, and are susceptible to microbial contamination or harmful substances during storage and processing. In this study, the migration rule of microbial quantity and basic index during storage of the same batch and taste PBP was analyzed, and the spoilage bacteria in different periods of PBP were identified and analyzed by high-throughput DNA sequencing (HTS) The results showed that the peroxide value, acid value and mold count of PBP did not exceed the Chinese national standard, and the peak heights of the functional group characteristic peaks in different periods did not change significantly, further indicating that the degree of oxidation of fats and oils in the PBP was relatively light. During storage, the total colony count of PBP increased rapidly in the first two weeks, and controlling the microbial count of the products is the key to extend the shelf life of PBP. Bacterial colonisation affected the alkaline nitrogen and free amino acid content, resulting in a small increase in content. There was no significant change in the content of water activity this may be related to the choice of vacuum packaging for PBP. The brightness value in the colour difference value increased and the redness value decreased this may be related to the high temperature during the high temperature refining process of the chilli seasoning, the high temperature destroys the pigment in the chilli. The dominant bacterial genera of puffed soya products within shelf life were Pantoea, Streptococcus, Kocuria and the dominant fungal genera were Altemaria, Aspergillus. The dominant bacterial genera of expired samples were Bacillus, Rhodococcus. The main dominant fungal genus was Aspergillus. Results of the study will help to better control the growth of microorganisms in the future, as well as to improve the shelf-life and taste of the products.

The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets

Food safety issues associated with the increased use of synthetic and chemicals preservatives agents are receiving increasing attention. The utilisation of natural resources may provide a potential and advisable alternative to chemical preservatives in the seafood industry. This research study focused on the impacts of pure bioactive compounds (carvacrol, thymol, eugenol, and α-terpineol) on the sensory and microbiological (total viable count, TVC) and chemical qualities (total volatile basic nitrogen (TVB-N) value, thiobarbituric acid (TBA), free fatty acid (FFA), and peroxide value (PV)) of vacuumed packaged anchovy (Engraulis encrasicolus) fillets during the refrigerated storage period. This study also evaluated the potential effect of bioactive compounds on biogenic amines (BAs) and ammonia (AMN) production in fish samples. Sensory investigations revealed that the control had an 8-day shelf life, that of the carvacrol and α-terpineol treatment was 15 days, and that of the thymol and eugenol treatment was 19 days. The application of bioactive compound on fish had a positive impact on the preservation of its oxidative stability through the reduction of TBA, FFA, and PV values as well as enhancement of the microbiological quality in comparision to the control. The use of pure bioactive compounds resulted in the reduction of the accumulation of BAs and AMN in anchovy fillets during 22 days of storage. The results exhibited that the pure bioactive compounds mainly eugenol and thymol, can increase the shelf life of anchovy. Therefore, they can be used by seafood industries as preservative agents due to their good antimicrobial and antioxidant activities.

Evaluation of phthalate migration potential in vacuum-packed

In recent years, the presence and migration of PAEs in packaging materials and consumer products has become a serious concern. Based on this concern, the aim of our study is to determine the possible migration potential and speed of PAEs in benthic fish stored in vacuum packaging, as well as to monitor the storage time and type as well as polyethylene (PE) polymer detection.As a result of the analysis performed by µ-Raman spectroscopy, 1 microplastic (MP) of 6 µm in size was determined on the 30th day of storage in whiting fish muscle and the polymer type was found to be Polyethylene (PE) (low density polyethylene: LDPE). Depending on the storage time of the packaging used in the vacuum packaging process, it has been determined that its chemical composition is affected by temperature and different types of polymers are formed. 10 types of PAEs were identified in the packaging material and stored flesh fish: DIBP, DBP, DPENP, DHEXP, BBP, DEHP, DCHP, DNOP, DINP and DDP. While the most dominant PAEs in the packaging material were determined as DEHP, the most dominant PAEs in fish meat were recorded as BBP and the lowest as DMP. The findings provide a motivating model for monitoring the presence and migration of PAEs in foods, while filling an important gap in maintaining a safe food chain.

A silicon resonant pressure sensor based on thermal stresses matched structures

This paper introduced a silicon resonant pressure sensor based on thermal stress-matched structures to extend the operating temperature range. The sensor designed this time consists of an SOI wafer with a pressure-sensitive diaphragm for pressure sensing and two integrated resonators, a silicon wafer for vacuum packaging, and a glass wafer for additional stress isolation. The multilayer structures were bonded together to form a thermal stress-matched part to address the problem of temperature inflection points of conventional resonant pressure sensors within broad temperature zones. Finite element analyses optimized the sensor’s pressure- and temperature-sensitive characteristics. Micromachining based on eutectic and anodic bonding to fabricate sensor chips. Characterization results indicated the developed pressure sensor can work stably in a wide temperature range of -55∼125°C and has excellent fitting accuracy exceeding ±0.01% FS., which showed a better performance than previously reported counterparts.

Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum-packed seasoned steaks during chilled storage.

Vacuum packaging has the ability to reduce oxidative deterioration and microbial-induced spoilage of meat. However, in an oxygen-free environment, it can lead to the development of an unappealing purplish-red color and a decrease in the water-holding capacity of meat, thereby impacting the overall meat quality. Portulaca oleracea L. (POL) is a homology of medicine and food known for its exceptional antioxidant and antimicrobial properties. The aim of our present study was to investigate the antioxidant and antimicrobial ability of n-butanol phase extract of POL and the effect of POL extract incorporation on the quality (water-holding capacity, shear force, color, and texture) and physicochemical (pH, total volatile base nitrogen, and total viable counts) attributes of vacuum-packed seasoned steaks at 4 °C over a 15-day period. Results showed that the POL extract had excellent antioxidant and antimicrobial capacity. Furthermore, the addition of POL extract significantly inhibited protein oxidation and microbial growth of steaks (P < 0.05), and improved the water-holding capacity, color properties, and tenderness (P < 0.05). Moreover, there were no significant differences (P > 0.05) in the color, water-holding capacity, or tenderness between the 0.5and 1 g kg-1 POL extract treatment groups compared to the sodium nitrite control group. These results indicate that POL extract had the potential to replace sodium nitrite due to its ability to hinder protein oxidation and microbial growth of vacuum-packed seasoned steaks, while enhancing the color, water-holding capacity, and tenderness of seasoned steaks. © 2024 Society of Chemical Industry.

Changes in inoculated Salmonella enterica subsp. enterica Serovar Enteritidis and other microbiological qualities of vacuum-packed carrot slices after treatment with aqueous extract of Lobularia maritima

After harvesting, pathogens can infect fresh vegetables in different ways. Pathogenic bacteria associated with fresh vegetables can cause widespread epidemics associated with foodborne illness. The aim of this study was to assess the microbiological quality of carrot slices after treatment with aqueous extracts of Lobularia maritima (AELm) at different concentrations AELm1 (10 mg/mL), AELm2 (5 mg/mL), AELm3 (2.5 mg/mL) and AELm4 (1.25 mg/mL), and Salmonella enterica subsp. enterica serovar Enteritidis, along with vacuum packaging and storage of carrots for 7 days at 4 °C. On days 1. and 7., total viable counts (TVC), and coliforms bacteria (CB), and Salmonella count were all analysed. Microorganisms that were obtained from carrots were identified using MALDI-TOF MS Biotyper Mass Spectrometry. The total viable, coliform bacteria and Salmonella counts were varied by the group of treatment. Higher counts were found in the control group on both days. The most isolated species of bacteria were Salmonella enterica and Pantoea agglomerans on the 1. day and Klebsiella oxytoca on the 7. day. The current study adds useful information for a better understanding of how Salmonella enterica reacts to the effect of AELm and its potential use as a sustainable washing method to eliminate bacteria from freshly cut carrots.

The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef

Beef discoloration during wet aging is mainly attributed to deoxymyoglobin or metmyoglobin accumulation. We applied advanced packaging methods including vacuum-skin packaging, oxygen absorbers, and their combination to maintain color stability and physicochemical attributes of Chikso beef during aging. Meat blocks from semimembranosus muscle were assigned to a 2 × 2 factorial arrangement that involved two packaging types (conventional vacuum packaging and vacuum-skin packaging) and the presence of oxygen absorbers (exclusion or inclusion) inside a package. After packaging, samples were wet-aged for 28 days. Addition of oxygen absorbers significantly increased beef color stability. Vacuum-skin packaging significantly increased metmyoglobin reducing activity and retarded lipid oxidation of beef. Moreover, their combination significantly prevented visual beef discoloration evaluated by panelists. Therefore, combination of these two packaging technologies could be effective in maintaining color stability and physicochemical attributes of Chikso beef during aging.

Treatment and aging studies of GaAs(111)B substrates for van der Waals chalcogenide film growth

GaAs(111)B are commercially available substrates widely used for the growth of van der Waals chalcogenide films. Wafer-scale, high-quality crystalline films can be deposited on GaAs(111)B substrates using molecular beam epitaxy. However, two obstacles persist in the use of GaAs(111)B: first, the surface dangling bonds make it challenging for the growth of van der Waals materials; second, the As-terminated surface is prone to aging in air. This study investigated a thermal treatment method for deoxidizing GaAs(111)B substrates while simultaneously passivating the surface dangling bonds with Se. By optimizing the treatment parameters, we obtained a flat and completely deoxidized platform for subsequent film growth, with highly reproducible operations. Furthermore, through first-principle calculations, we find that the most energetically favorable surface of GaAs(111)B after Se passivation consists of 25% As atoms and 75% Se atoms. Finally, we discovered that the common storage method using food-grade vacuum packaging cannot completely prevent substrate aging, and even after thermal treatment, aging still affects subsequent growth. Therefore, we recommend using N2-purged containers for better preservation.

Enhanced Preservation of Bioactives in Wild Garlic (Allium ursinum L.) through Advanced Primary Processing

Medicinal and aromatic plants, such as wild garlic (Allium ursinum), are valuable sources of bioactive compounds in traditional and modern medicine. However, the challenges in cultivating wild garlic and its seasonality limit its availability primarily to early spring. To maintain the quality of wild garlic, effective postharvest practices are essential, considering the delicate nature of its leaves and their susceptibility to rapid decay. This study focuses on implementing eco-friendly postharvest practices to address the seasonality and perishability of wild garlic. Optimizing storage conditions and drying processes is essential for extending its shelf life and preserving bioactive components. Two postharvest approaches were evaluated, with vacuum packaging at 4 °C demonstrating the most effective preservation of sensory attributes and bioactive composition over a 9-day period. Additionally, different drying methods, including convective and vacuum drying at various temperatures, were investigated. When the best drying temperature was selected, the results revealed that convective drying is more efficient at preserving phenolic compounds in wild garlic leaves at 60 °C. Conversely, vacuum drying shows superior preservation of alliinase activity and total thiosulfinate content at 70 °C. Furthermore, this study explores the utilization of unused wild garlic, which is typically discarded as waste during storage. By employing suitable drying methods, this material can be preserved and provide a valuable source of phenolic compounds (7.17–10.12 g GAE/100 g) and thiosulfinate (9.35–12.72 mg AC/110 g) compounds for various extraction processes. Accordingly, this research presents significant implications for the integration of wild garlic into diverse industries, particularly in the fields of food and pharmaceutical sectors. The findings offer opportunities for sustainable utilization, economic benefits, and a more environmentally friendly and economically viable approach to wild garlic production and processing.

Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook

The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugenol (EU), and stored under aerobic (AP) or vacuum (VP) packing at 4°C for 7 d. The marinade decreased microbial growth as monitored by total plate count, yeast and mould, lactic acid bacteria, and Pseudomonas spp. by about 1 log cfu/g under AP. The combination of marinade and antimicrobials under AP and VP decreased growth of spoilage-causing microorganisms by 1.5 – 4.8 and 2.3 – 4.6 log cfu/g, respectively. Change in pH in VP meat was less than 0.5 in all treated samples including the control. Marination decreased the lightness of the meat (L*) and significantly (p < 0.05) increased the redness (A*) and yellowness (B*). Overall acceptability was highest for marinated samples with 0.5% BR.