Perishable Food Products Research Articles

Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.).

Fruits form an important part of a healthy human diet as they contain many ingredients with proven pro-health effects such as vitamins, phenolic compounds, organic acids, fiber, and minerals. The purpose of this work was to evaluate the effect of pullulan coating on the quality and shelf life of highbush blueberry during storage. General appearance, weight loss, dry matter, soluble solid content, reducing sugars, content of L-ascorbic acid, phenolic compounds (total phenolics, phenolics acids and anthocyanins) were determined in uncoated and coated blueberries fruits. The microbiological efficiency of pullulan coating was also evaluated. All parameters were monitored during storage at 4 °C and 16 °C by 28 and 14 days, respectively. The study showed that pullulan coating protects perishable food products especially susceptible to mechanical injury including fruits such as blueberries. Pullulan acts as a barrier that minimizes respiration rate, delaying deterioration and controlling microbial growth.

Perishable and non-perishable food products roles in environment- A review

Perishable and non-perishable food products roles in environment- A review

Reutilización del desperdicio de frutas para el aprovechamiento en nuevas fibras

El presente trabajo de investigación busca enfrentar la problemática actual en referencia al desperdicio en crecimiento de alimentos perecibles ocasionados por deficiencias en la distribución debido a los diversos percances en las rutas de transporte desde las provincias hasta la capital, que es el principal mercado para los agricultores y comerciantes dentro del país. Con el análisis de determinadas frutas seleccionadas en un alto estado de maduración se demostrará características y utilidades de la reutilización de estas en referencia al reemplazo del cuero, generando un producto sostenible y económico.

Comparison of the Temperature Conditions in the Transport of Perishable Foodstuff

AbstractIn this article, the temperatures in transport of different types of perishable foodstuffs will be compared. The comparison will be made based on the evaluation of measurement data from the remote probe and compared with the temperature measured by a thermograph installed in the vehicle. The results will be compared with a tolerance listed in the individual regulations, laws and Agreement ATP (Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage), which are further described in the first part of the article.

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

Flexible time–temperature indicator: a versatile platform for laminated paper-based analytical devices

Time–temperature indicators are devices employed for monitoring thermal history of perishable food products from storage to consumption. As the food industry has opted for intelligent packaging, which also involves thin foldable wrappings, a requirement arises for a flexible device capable of attaching and sensing on a curved product surface. In this study, we have fabricated a distance-based flexible time–temperature indicator (FTTI) by employing electronic cutting machine and through press lamination of thermoplastic films; we have incorporated the FTTI with a unique starting actuation switch made of thin (150 μm) cover glass. Flow profile in 0.45 μm nitrocellulose membrane is measured for oleic, octanoic, and decanoic acids representing test temperatures of 5, 15 and 30 °C, respectively. Results demonstrate the sensor to be robust and flexible with precise responsiveness to oscillating temperature conditions. Further improvement in time-scale is achieved by employing a series of fan-shaped cut channels. This two-dimensional flow increases the device time by 170% in comparison with straight channel and improves scale readability by achieving a linear distance-time relation in the porous membrane. The advantages of low cost, simple design, freedom from equipment, robustness, and flexibility render the FTTI a versatile platform for distance-based diagnostics, food quality control, and environmental monitoring devices.

Model of Combined Transport of Perishable Foodstuffs and Safety Inspection Based on Data Mining

There is still no effective means to analyze in depth and utilize domestic mass data about agricultural product quality safety tests in china now. The neural network algorithm, the classification regression tree algorithm, the Bayesian network algorithm were selected according to the principle of selecting combination model and were used to build models respectively and then combined, innovatively establishing a combination model which has relatively high precision, strong robustness and better explanatory to predict the results of perishable food transportation meta-morphism monitoring. The relative optimal prediction model of the perishable food transportation metamorphism monitoring system could be got. The relative perfect prediction model can guide the actual sampling work about food quality and safety by prognosticating the occurrence of unqualified food to select the typical and effective samples for test, thus improving the efficiency and effectiveness of sampling work effectively, so as to avoid deteriorated perishable food’s approaching the market to ensure the quality and safety of perishable food transportation. A solid protective wall was built in the protection of general perishable food consumers’ health.

Designing an integrated distribution system for catering services for high-speed railways: A three-echelon location routing model with tight time windows and time deadlines

An emerging task in catering services for high-speed railways (CSHR) is to design a distribution system for the delivery of high-quality perishable food products to trains in need. This paper proposes a novel model for integrating location decision making with daily rail catering operations, which are affected by various aspects of rail planning, to meet time-sensitive passenger demands. A three-echelon location routing problem with time windows and time budget constraints (3E-LRPTWTBC) is thus proposed toward formulating this integrated distribution system design problem. This model attempts to determine the capacities/locations of distribution centers and to optimize the number of meals delivered to stations. The model also attempts to generate a schedule for refrigerated cars traveling from distribution centers to rail stations for train loading whereby meals can be catered to trains within tight time windows and sold before a specified time deadline. By relaxing the time-window constraints, a relaxation model that can be solved using an off-the-shelf mixed integer programming (MIP) solver is obtained to provide a lower bound on the 3E-LRPTWTBC. A hybrid cross entropy algorithm (HCEA) is proposed to solve the 3E-LRPTWTBC. A small-scale case study is implemented, which reveals a 9.3% gap between the solution obtained using the HCEA and that obtained using the relaxation model (RM). A comparative analysis of the HCEA and an exhaustive enumeration algorithm indicates that the HCEA shows good performance in terms of computation time. Finally, a case study considering 156 trains on the Beijing-Shanghai high-speed corridor and a large-scale case study considering 1130 trains on the Chinese railway network are addressed in a comprehensive study to demonstrate the applicability of the proposed models and algorithm.

Physiochemical properties and food application of antimicrobial PLA film

Antimicrobial polylactic acid (PLA) films releasing allyl isothiocyanate (AIT) vapor were developed. The physicochemical properties and water vapor and gas permeability characteristics of the films were investigated, and the antimicrobial properties in vapor phase in food application were evaluated. The results reveal that the resultant antimicrobial (AM) PLA films had less strength, less stiffness and more flexibility, a lower O2 and CO2 transmission rate, and a higher UV absorption rate than the pure PLA films. Avrami’s equation showed the best fit with experimental release data (R2 > 0.91) and indicated the release kinetics of AIT from the AM PLA film could be a combined mechanism of diffusion and first-order model. AM film treatment (4 × 8 cm film in 1 L box) significantly (p < 0.05) inhibited total aerobic bacterial growth in fresh pak choi stored at 4 and 10 °C for 15 days. The AM film treated pak choi had less color change and chlorophyll loss than the control samples during storage. The AM PLA film has the potential to be utilized for extending the shelf-life of various perishable food products.

Modeling the fuzzy cold storage problem and its solution by a discrete firefly algorithm

Maintaining an appropriate environmental condition plays a vital role in preventing food poisoning and food spoilage. Thus, how to allocate a large number of perishable food products with different intrinsic characteristics to a cold store with different cabins is quite important for decision maker s. In this paper, we define a mathematical model of the fuzzy cold storage problem (FCSP), which can be regarded as a complex variant of the knapsack problem. Profits of perishable food products are fuzzified and represented by triangular fuzzy numbers (TFNs). To solve the fuzzy system, we use the k-preference integration as the defuzzification method. Given that the FCSP is highly combinatorial, we design a new discrete optimization algorithm which combines the firefly algorithm (FA) and the greedy algorithm to get near-optimal solutions. In this algorithm, we use the Hamming distance to denote the distance between two fireflies and propose a four-phase repair operator to correct and optimize the solutions. Furthermore, processes of initialization and movement of the brightest firefly are also improved to strengthen the algorithm. Finally, computational simulations with randomly generated data are analyzed and reported to evaluate the performance of the proposed algorithm.

Novel, smart and RFID assisted critical temperature indicator for supply chain monitoring

In order to reduce food waste and meet the needs of the demanding modern consumer regarding the quality of food items, it is crucial to monitor the supply chain and storage conditions of perishable food products. Considering this scenario, temperature plays an important role on food safety and quality during storage and supply. In this work, a critical temperature indicator (CTI) based on a solvent melting point is developed. Furthermore, the present CTI working principle is improved by the use of microfluidics technology. As final result, a novel and functional CTI-smart sensor which combines irreversible visual color changes and radio frequency identification (RFID) technologies is achieved. Such CTI integrated to a RFID tag provides a unique advantage to monitor the supply chain in real time by the simple use of a RFID reader in strategic points.

Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration

Hyperbaric storage at room temperature (without temperature control) of raw bovine meat was studied and compared to refrigeration. Samples were first stored for 12h at 50, 100 and 150MPa, and in a second set of experiments, for a longer period of 10days at 50MPa. For the 12h storage, refrigeration and 50MPa had a similar microbial growth inhibition effect and, at 100 and 150MPa an additional microbial inactivation effect was found. For the longer experiment (10days at 50MPa) results pointed for a shelf-life increase of raw beef compared to samples stored under refrigeration. For both tests (12h and 10days) samples preserved under pressure showed no detrimental effect on physicochemical parameters comparatively to the initial and refrigerated samples.These results indicate that hyperbaric storage at room temperature not only allows high energy savings, but additionally has potential to extend the shelf-life of a perishable food product compared to refrigeration.

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity.

Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). Our study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in dietary salt intake. However, salt has been used for a very long time as a hurdle technology, and salt reduction in meat products raises the question of spoilage and waste of food. The study was conceived to assess the role of sodium chloride reduction in meat products, both at the level of spoilage development and at the level of bacterial diversity, using 16S rRNA amplicon sequencing and raw pork sausage as a meat model.

Demand forecasting based on natural computing approaches applied to the foodstuff retail segment

The purpose of this paper is to compare the accuracy of demand forecasting between two classical linear forecasting models (Autoregressive and Integrated Moving Average -ARIMA and Holt-Winter) and two nonlinear forecasting models based on natural computing approaches (Wavelets Neural Networks - WNN and Takagi-Sugeno Fuzzy System - TS), all applied to the aggregated retail sales of three groups of perishable food products from 2005 to 2013. Moreover, this paper evaluates the impact of demand forecasting accuracy on the demand satisfaction rate and on the overall economic performance of retail business operations. The most accurate model, WNN, had a demand satisfaction rate of 98.27% for Group A, 98.83% for Group B and 98.80% for Group C. WNN estimated a loss of revenue of R$1329.14 million/year with a minimum loss of 166 tons/year, which means that the results of WNN are 37.67% more efficient than the TS, 57.49% higher than the ARIMA and 76.79% higher than HW. This paper presents three main contributions: (i) it examines a question not evaluated in the literature on demand forecasting based on natural computing approaches in the foodstuff retail segment that generates better practical results, (ii) it proposes that a single forecasting model could be applied to different product groups and serves the organization as a whole with a good relationship between the cost and the benefit of the process and (iii) like previous studies, it proves that demand forecasting plays an important role and can generate a competitive advantage for the organization to be incorporated into its strategy.

Comparison of cellulose nanocrystals obtained by sulfuric acid hydrolysis and ammonium persulfate, to be used as coating on flexible food-packaging materials

Cellulose nanocrystals (CNCs), extracted from trees, plants, or similar cellulose-containing materials, can be used in combination with other materials to improve their performance or introduce new applications. The main purpose of this study was to compare and understand the potentialities, as coatings for Poly(ethylene terephthalate) films, of CNCs obtained starting from the same cotton linters by two different processes: sulfuric acid hydrolysis and a less common treatment with ammonium persulfate (APS), able to provide also a cellulose oxidation. The results showed that CNCs produced through the APS treatment showed higher charge densities, due to the carboxylic groups formed during the process, higher crystallinity, higher clarity of the solution and, as a consequence, higher transparency of the coating. These characteristics provide a higher oxygen barrier with respect to the CNCs produced by the H2SO4 treatment, together with the availability of active sites for potential surface modification or chemical grafting. Both CNC coatings showed oxygen permeability coefficients that were lower than synthetic resins commonly used in flexible packaging. Furthermore, they did not significantly affect the optical properties of the substrate, while revealing good friction coefficients. Due though to the moisture sensitivity of the coating and its non-sealable nature, similar to EVOH or PVOH oxygen barrier synthetic resins, CNCs developed using APS will need to be laminated with another plastic layer such as a polyolefin. They could then be used to enhance the final properties of packaging solutions as an alternative to conventional food-packaging materials for perishable food products, while reducing their environmental impact with a thin layer of a bio-based polymer.

The Multi-objective Optimization for Perishable Food Distribution Route Considering Temporal-spatial Distance

For perishable food products, customer satisfaction mainly reflects on the freshness. Due to the highly value lost in the distribution process, the complexity of perishable food vehicle routing problem increases. So it is important to design an effective distribution route that can minimize the total costs and maximize the freshness state of the delivered products. We propose a multi-objective vehicle routing problem with time windows dealing with Perishability (MO-VRPTW-P). A two-phase heuristic algorithm based on Pareto variable neighborhood search- genetic algorithm considering temporal-spatial distance (STVNS-GA) is applied to solve the problem. Several numerical examples are presented. The results illustrate that the algorithm is effective and efficient.

Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice

Time-temperature-indicator, or integrator (TTI), can be used for visual display of food product safety information for consumers. A prototype isopropyl palmitate (IPP) diffusion-based TTI system was characterized and evaluated for monitoring microbial quality of non-pasteurized angelica (NPA) juice based on temperature abuse. Diffusion of IPP in the TTI system was measured at various iso-thermal and dynamic temperatures and a mathematical model based on relationships between diffusion and time-temperature was established. Predicted results from the established model were in good agreement with experimental results. Total aerobe counts in NPA juice reached a critical level of 6 log CFU/mL from an initial load of 3.7 log CFU/mL after 36.6 h and 12.5 h of storage at 15 °C and 25 °C, respectively. IPP diffusion distances were 9.7 mm and 7.2 mm at 15 °C and 25 °C, respectively. IPP diffusion of 7.0 mm in the TTI system was considered to be a threshold point for bacterial quality of NPA juice. However, the proposed TTI was only verified for indicating temperature abuse above 13.5 °C. The TTI system characterized in this study showed potential for monitoring the microbial quality of perishable food products during distribution and storage.

From the text to the practice. Insulation materials, building techniques and constructive practices in Udine and Verona refrigeration plants

The techniques regarding the preservation of perishable foodstuffs have been improving greatly since the early twentieth century, as shown in the textbooks of those times; however, the earliest buildings devoted to refrigeration and to the production of ice date back to the nineteenth century. The Centrale Frigorifera Specializzata in Verona and Stazione Frigorifera of Udine slaughterhouse can be taken as two meaningful study cases with a view to analysing the strict links between construction-related issues and the materials employed in order to achieve the insulating performances recommended by the textbooks. The Verona and Udine refrigeration plants possessed the features of ice producing and storing facilities that have turned them into pilot projects, thus underlining the transition – as far as insulating materials are concerned – between traditional techniques and the new solutions proposed by industry.

A vehicle routing problem of both refrigerated- and general-type vehicles for perishable food products delivery

This study examines a vehicle routing problem that encompasses both refrigerated- and general-type of vehicles for multi-commodity perishable food products delivery. It is assumed that both the location and the volume of the ordered food products for each customer are known. Furthermore, the capacity, maximum delivery time, and available number of both refrigerated- and general-type of vehicles are predetermined. By reflecting these characteristics, we develop a nonlinear mathematical model and a heuristic algorithm to generate efficient vehicle routings with the objective of maximizing the total level of the customer satisfaction which is dependent on the freshness of delivered food products. In addition, numerical examples and sensitivity analysis are provided to show the validity of the model. The aim of this study is to confirm the performance and the availability of refrigerated-type vehicle for perishable food products delivery compared with general-type one.

Purification, characterization and mode of action of plantaricin K25 produced by Lactobacillus plantarum

The aim of this study was to elucidate the mode of action of a novel bacteriocin with low molecular weight that was isolated, purified and characterised from Lactobacillus plantarum K25 and found propagating in kimchi samples. This antimicrobial peptide, named plantaricin K25 was recovered from the producer cells by using adsorption-desorption method and purified by high-performance liquid chromatography. It exhibited a broad spectrum of inhibitory activity against both Gram-positive and Gram-negative bacteria. Plantaricin K25 retained bioactivity when exposed to high temperature (121 °C) and remained stable at pH values ranging from 2 to 8. This peptide was partially inactivated by proteinase and pronase and fully degraded by peptidase and trypsin. It remained active after being treated with lipase, amylase, catalase and certain detergents. Based on Tris-Tricine SDS-PAGE of purified bacteriocin, the molecular weight was estimated at 2 kDa. MALDI-TOF mass spectrophotometry showed that the precise molecular weight of the peptide was 1772 Da. Plantaricin K25 showed to be a pore-forming bacteriocin capable of permeabilising the cytoplasmic membrane of targeted bacterial cells. When viewed under SEM and TEM, cell membranes of Bacillus cereus appeared to collapse and disrupt after exposure to the bacteriocin. Plantaricin K25 inhibited the growth of B. cereus cultivated in mul-kimchi with reduction of viable cell counts compared to the control sample. Genome sequencing using Illumina MiSeq showed absence of virulence genes in strain K25 indicating its basic biosafety property. These results suggest that plantaricin K25 can be a suitable alternative to other preservatives used to improve the shelf life of many perishable food products.