Shelf Life Evaluation Research Articles

Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients

The present study aimed at the processing of the milling by-products of chickpea, rice, and wheat through fermentation and various domestic cooking methods to develop novel value-added products. Formulated Instant Mix (IM) for Idli (IM-I) and Bran Paneer (BP) variants were analyzed based upon the microbial counts and sensory attributes. Accepted variants (BP1, IM1) by panelists were further subjected for nutrient analysis and shelf-life evaluation. The analysis showed rich proximate composition, minerals viz., Calcium (80–150 mg/100 g), iron (3–15 mg/100 g), phosphorus (131–209 mg/100 g), and antioxidant activity. Lower total soluble sugar concentration (3–4 g/100 g) and antinutrient activities viz., Trypsin inhibitor activity (1–1.5 TIU/mg) and phytic acid level (127–171 mg/100 g) were observed which can be beneficial for consumers. The overall acceptability of these legume husks enriched cereal bran-based formulations was found to be satisfactory. Hence, the valorization process of by-products through fermentation developed in this study would expand the possibilities of milling by-product utilization in food industries.

Shelf-Life Evaluation of Ingredient Combinations and Technologies for Use in Pet Food Formulations.

Simple SummaryCreation of new meat-based pet food and pet treats continues to grow at a steady annual rate within the pet food industry. Poultry co-products are often overlooked due to their poor quality and low customer acceptance. However, poultry co-products pose great potential and added value to the pet food industry. Two of the most common poultry co-products (wooden breast and carcass frames) often directed towards pet food were used in a fresh pet food formulation. Due to variations in meat quality because of the wooden breast and carcass frames, a hydrocolloid was utilized to improve fresh pet food characteristics. A hydrocolloid is a type of protein that when added to meat products aids with binding and stabilization of the pet food. For the current study, the combination of sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) was used. Due to the perceived poor quality of wooden breast and carcass frames, it is plausible that the addition of hydrocolloids can combat the undesirable characteristics. Results from the current study suggest that the impact of ALGIN in poultry co-product pet food combinations does not severely alter shelf-life characteristics of a fresh pet food. However, the inclusion of varying amounts of wooden breast and ground carcass frame can impart a greater impact on shelf-life characteristics in fresh pet food by altering surface color and lipid oxidation.Poultry co-product chicken frames (CF) and wooden breast (WB) along with ingredient technology use may bring enhanced value to the pet food industry. Therefore, the current study focused on evaluating CF and WB combinations along with sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) inclusion within a fresh pet food formulation under simulated shelf-life conditions. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were ground and allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Ground treatments were placed into a form and fill vacuum package and stored using a reach-in refrigerated case for 21 days. Packages were evaluated for instrumental surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the display. Packages of pet food were lighter, less red, and more yellow (p < 0.05) with increasing percentages of CF regardless of ALGIN inclusion, whereas pH was greater (p < 0.05) and lipid oxidation was less (p < 0.05) with increasing percentage of WB. Water activity increased (p < 0.05) when WB and ALGIN inclusion increased. The current results suggest that the use of ALGIN in a poultry co-product pet food formulation can improve shelf-life characteristics such as surface color and lipid oxidation in fresh pet food.

Production, Purification and Characterization of Bacteriocin Produced by Novel L. PentosusMW857478 for Enhancement of Food Safety and Shelf-Life of Paneer

This research paper is based upon the production, purification and characterization of bacteriocin by L.pentosusMW857478 followed by its enhancement of food safety and shelf life of paneer. In recent year LAB (Lactic acid bacteria) produced bacteriocinattract a great attention of researcher due to their many potential applications. This paper focused on isolation, identification, evaluation of broad spectrum inhibitory activity, production and purification, characterization and evaluation of food safety and shelf life of paneer. Bcateriocin produced byL. pentosusshowedantagonistic activity against food spoiling pathogens in broad range ofBacteriocin production parameter was optimized with pH 5.5 incubated at 35°C forL. pentosus. Bacteriocin was purified by ammonium sulphate precipitation and purified bacteriocin with single band on SDS-PAGE for molecular weight. The purified bacteriocin stableat 2-10 pH and 30-75°C temperatures, suggesting L. pentosusa potent candidates for safety and extending shelf life of paneer for 15 days.

Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese

In the present study, Himalayan cheese, kradi was coated with beeswax loaded with pine needle extract (PNE) to increase its shelf life and nutraceutical potential. PNE was extracted via ultrasonication and incorporated into beeswax at concentrations, 2:1, 1:1, and 2:3 (grams of beeswax to mL of PNE). The dispersion of PNE in the coatings was carried out using an ultrasonic probe at a frequency of 20 kHz for 15 min and at power rating of 500 W. The coatings were characterised using scanning electron microscopy, light microscopy, dynamic light scattering (DLS), fourier transmission infrared spectroscopy. DLS revealed a hydrodynamic diameter and zeta potential of 12.11 ± 0.41 µm and −19.32 ± 0.61 mV for coating loaded with highest concentration of PNE. The bioactivities of the coating including antioxidant, antidiabetic and antibacterial assays revealed significantly higher values with the increase in PNE concentration. Shelf life and sensory evaluation study including microbiological and sensory analysis revealed inhibition of mould growth and good score of texture and appearance with the increase in concentration of PNE. The study provides a future perspective for application of beeswax loaded PNE coatings in cheese industry.

Evaluation of shelf life of isotonic beverage enriched with cajuína

The segment of isotonic beverages has been expanding its market, introducing new flavors and meeting the growing demand for new products. Cajuína, a drink for which Piaui holds a geographical indication certificate, was used in the development of a new sports drink. This work aimed to evaluate the shelf life of isotonic cajuína beverages conditioned at room temperature and under refrigeration, by analyzing the physicochemical, sensorial, and microbiological parameters. The analyzed samples had stable pH ​​(< 3.0), titratable total acidity (0.18 g/100 mL), and °Brix (6.1 °Brix), and presented an acceptable soluble solids total/total titratable acidity (SST/ATT) ratio during storage. There was a vitamin C reduction of 83.3% and 75.27% from the initial amount in the beverage samples stored at room temperature and under refrigeration, respectively. Sensory analysis using the 9-point hedonic scale indicated good acceptance of the sports drink, and good buying intention. The sports drink also demonstrated high microbiological quality, with the absence of total coliforms, E. coli, molds, yeasts and Salmonella sp. The data from the stability study indicated that the isotonic cajuína drink retains its quality and safety, and can thus be consumed, for up to 150 days of storage.

Shelf-life evaluation of Kasisadya Ghritam prepared by two different methods

BACKGROUND: Kasisadya ghritam (KG) is a herbomineral formulation comprising 32 natural ingredients mentioned in Sharangadhara samhita. Different methods of preparation have been mentioned regarding the same especially in respect to the heating pattern, that is, Agnipaki and Suryatapi. As this medicine has shown promising results in various ailments since the ages, the use of this medicine has become very prevalent in recent clinical practices. The globalization and commercialization of Ayurveda sought for the stability of this medicine is unfortunately not evaluated to date. Therefore, a plan had been made to evaluate the shelf life of this formulation by following parameters prevalent in the respective scenario. The aim of this study was to evaluate the shelf life of both the samples of Kasisadya ghritam Suryatapi (KGS) and Kasisadya ghritam Agnipaki (KGA) through basic analytical parameters and chromatographic fingerprinting. MATERIALS AND METHODS: Stability period of both the samples was determined by the accelerated stability study as per International Council of Harmonization (ICH) Guidelines Q1A (R2). The test drugs were stored at 40°C ± 2°C temperature and 75 ± 5% relative humidity and withdrawn at the intervals of 0, 1st, 3rd, and 6th months of storage. Physicochemical parameters of KGS and KGA were analyzed at the intervals of 0, 1, 3, and 6 months, whereas chromatographic fingerprinting was done initially and after 6 months of the study. Based upon the observations, intercept, slope, 10% degradation of the sample, and the shelf life of both the samples were calculated. RESULTS: Basic analytical parameters showed both the samples deteriorate by time. By calculating the analytical data, 10% degradation of KGS was found in specific gravity (0.83), viscosity (194.4), acid value (6.58), peroxide value (1.97), and total fatty matter (78.83). The data of KGA revealed 10% degradation in parameters, that is, specific gravity (0.8295), viscosity (496.8), acid value (0.864), peroxide value (1.341), and total fatty matter (82.81). Rf values obtained from high-performance thin-layer chromatography (HPTLC) of both samples initially and after 6 months showed minimum deterioration of the product. Microbial count and heavy metals were below the permissible limits in both the samples. Accelerated stability study reveals the shelf life of KGS as 3.8 years, whereas that of KGA as 4.4 years. CONCLUSION: Rule 161 B of Drugs and Cosmetics Rule, 1945 mentioned the shelf life of medicated Ghrita as 2 years. This time period is general, and different formulations may have different shelf lives based upon several factors. The samples tested in the current study, that is, KGS and KGA, are found to have a shelf life of 3.8 and 4.4 years, respectively, which are more than the time specified in the guidelines. The findings suggest that the sample prepared by subjecting to heat has more shelf life than the sample prepared by subjecting to sunlight.

Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp

The purpose of this study was to analyze the use of avocado pulp in place of egg yolk in the preparation of a mayonnaise-like paste. Eight formulations of mayonnaise were obtained with avocado pulp ranging from 51.2 to 70% and sunflower oil ranging from 30 to 48.68%, with all other constituents remaining constant. Sensory evaluation revealed that the mayonnaise made from 55% avocado pulp and 45% sunflower oil was the best when compared to marketed products in terms of sensory evaluation, proximate analysis, microbiological analysis, acid value, and peroxide value. The optimized product was superior in terms of color and overall acceptability than the control sample (P &lt; 0.05). The chemical analysis, i.e., the moisture, fat, protein, ash and carbohydrate contents were found to be 40.54%, 51.1%, 1.22%, 1.71% and 6.23%, respectively, for the optimized product and 26.41%, 66.22%, 0.34%, 1.11% and 6.33%, respectively, for the control sample. Total plate count and yeast and mold count (cfu/g) were found to be 170.3 and 89.33, respectively, for the optimized product and 160.67 and 84, respectively, for the control product. There was an increase in both acid value and peroxide value at all temperatures during storage but a lower increase was found in the sample stored at 25°C. Using the accelerated shelf life technique, the shelf life of optimized mayonnaise like paste based on acid value was found to be 61 days, 41 days and 13 days at 25°C, 40°C and 50°C, respectively. Similarly, the shelf life based on peroxide value was found to be 35 days, 20 days and 12 days at 25°C, 40°C and 50 °C, respectively. Avocado incorporated mayonnaise with acceptable sensory quality and good spreadability can be prepared. Determinations of acid and peroxide values were carried out at regular intervals, ranging from 5 days to 30 days during the storage of mayonnaise. No chemical analysis was done for longer than 30 days, and also no microbiological analysis was performed for the entire storage period; these analyses would be necessary in further research to confirm the shelf life of mayonnaise.

Evaluation of postharvest quality and shelf life of rose apple (Syzygium jambos) during storage

Evaluation of postharvest quality and shelf life of rose apple (Syzygium jambos) during storage

Effects of Nitrogen, Azoxystrobin and a Biostimulant Based on Brown Algae and Yeast on Wild Rocket Features at Harvest and During Storage

Recently, the use of biostimulant substances of different origins has been affirmed. They act differently on the physiological processes of the plant, helping to improve its productive response and resistance to biotic and abiotic stress. Therefore, the response of the wild rocket to two substances known to have biostimulating activity (Azoxystrobin, and a fluid extract of brown algae and yeast), was evaluated. Two experimental trials (Exp 1 and Exp 2) were carried out in the greenhouse. The collected product, in addition to being evaluated from a qualitative point of view, was used for evaluation of shelf life. Exp 1 involved the comparison of two N levels with two Azoxystrobin levels (treated–Azo+, and untreated control). Exp 2 involved the comparison of two N levels, and two biostimulating substances based on Azoxystrobin (Azo+) and on fluid extracts of yeast and brown algae (YBA+), in addition to untreated control. A split-plot experimental design with three replications was used. Azo+ increased marketable yield of wild rocket by 16.8% and enhanced some qualitative features at harvest as the increase in chlorophyll (+17.8%) and carotenoids (+13.5%), and decrease in nitrates (−10.6%), regardless of the nitrogen level. Furthermore, Azo+ increased the shelf life (+2.5 days) of wild rocket stored at 3.5 °C. In particular, Azo+ slowed the loss of chlorophyll (yellowing) and the worsening of odor and visual appearance. As Azoxystrobin is a fungicide effective for the control of some diseases of wild rocket, its use should be promoted as it would offer not only the benefit of disease control but also improved production and shelf life. YBA+ caused an increase in the chlorophyll content (+12.5%) at harvest of wild rocket, but reduced its antioxidant activity (−40%). YBA+ did not cause substantial variations in shelf life with the exception of a slowdown in the degradation of carotenoids. Further research is desirable to evaluate other variables such as the dose and time of application.

Production, Purification and Characterization of Bacteriocin Produced by Novel L. Pentosus MW857478 for Enhancement of Food Safety and Shelf-Life of Paneer

This research paper is based upon the production, purification and characterization of bacteriocin byL.pentosusMW857478 followed by its enhancement of food safety and shelf life of paneer. In recentyear LAB (Lactic acid bacteria) produced bacteriocin attract a great attention of researcher due totheir many potential applications. This paper focused on isolation, identification, evaluation of broadspectrum inhibitory activity, production and purification, characterization and evaluation of food safetyand shelf life of paneer. Bcateriocin produced by L. pentosus showed antagonistic activity against foodspoiling pathogens in broad range of Bacteriocin production parameter was optimized with pH 5.5incubated at 35°C for L. pentosus. Bacteriocin was purified by ammonium sulphate precipitation andpurified bacteriocin with single band on SDS-PAGE for molecular weight. The purified bacteriocinstable at 2-10 pH and 30-75°C temperatures, suggesting L. pentosus a potent candidates for safety andextending shelf life of paneer for 15 days.

​Nutritional Composition and Shelf Life Evaluation of Millet based Composite Mix

Background: Under nutrition is a condition due to insufficient intake of energy and nutrients to meet an individual’s needs to maintain good health. Cereals and millets based supplementary foods represents good source of essential nutrients. Recently, millets are tagged as nutri-cereals and its health promoting benefits are attracting consumers worldwide. The current study was aimed to develop millet based ready-to-use composite mix and to evaluate its quality in terms of usage in various traditional foods and shelf life. Methods: RTU composite mix was developed using locally available cereals, millets, pulses and oilseeds. The nutrient composition of developed mix was analyzed. The traditional region specific foods namely Dose, roti and Mudde (Ragi ball) was prepared and subjected for sensory evaluation. Further mix was stored up to three months at room temperature and evaluated for microbial load, moisture, free fatty acid and peroxide value. Result: Protein, fat, carbohydrate and energy content of the mix were 18.5g, 9.56g, 58.21g and 393.24 kcal per 100 g respectively. Roti was best accepted (7.63), followed by mudde (7.50) and dose (7.03). Free Fatty Acid (FFA) was increased from 1.08 per cent to 1.56 per cent oleic acid, whereas peroxide value (PV) was increased from 7.46 to 9.35 mEq O2/ Kg of oil during storage. Total bacterial count (TBC) was increased from 4.5 X 102 to 8.1 X 103. The developed RTU mix which has nutritional potential needs to be popularized to address under nutrition and for overall good health of the society.

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation

In this study, the incorporation of leek in wheat bread was explored. Green leek leaves were dried with two techniques to obtain leek powder after milling. The air-dried and freeze-dried powders were incorporated into wheat flour at five substitution levels (0, 0.5, 1, 1.5 and 2 g/100 g). The impact of leek powder on dough rheology, bread quality, sensory evaluation and mould-free shelf-life was investigated. Leek powder negatively impacted the mixing properties and significantly changed the viscoelastic properties of the wheat flour dough. At low levels, the dough was strengthened whereas at higher levels both dough resistance as extensibility decreased. Bread quality was also affected, resulting in lower bread volume and coarser crumb structure. The negative impact on dough and bread properties was more pronounced for freeze-dried powder. The result of the sensory study showed that wheat flour could be fortified by 1 g/100 g of leek powder without adverse effect on the consumer acceptability. Finally, the addition of leek powder did not impact the mould-free shelf-life of wheat bread.

PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

Sensorial, Nutritional and Shelf Life Evaluation of Bio-fortified Millet based Cookies Supplemented with Carrot Powder and Sesame

Background: Micronutrient deficiency forms an important global health issue, leading to poor mental and physical development in children, predisposing deficient people to various diseases and losses in potential and productivity. To curb this form of malnutrition, fortification of foods via agronomic practices and manually can prove to be useful. Methods: Bio-fortified pearl millets were used for the development of nutrient-dense cookies, that were enriched with micronutrients. Cookies were prepared in eight variations employing both varieties of pearl millets, separately. First, Control-without Carrot powder and sesame; Type 1, Type 2 and Type 3 products contained 20%, 30% and 40% carrot powder, respectively along with 20% sesame. The cookies were evaluated for their organoleptic attributes, nutritional composition and shelf life. Result: Cookies were found highly acceptable for organoleptic scores. The nutritional parameters were found to be ranging between 5.26-6.17, 7.89-12.65, 23.31-27.61, 1.37-2.81 and 1.18-1.87 per cent for moisture, crude protein, crude fat, ash and crude fiber, respectively. Similarly 64.11-345.76, 7.05-8.98 and 2.77-3.95 mg/100g for calcium, iron and zinc, respectively, whereas β-carotene was evaluated varying from 13.27 to 583.01 μg/100g for control and Type 2 cookies. The cookies contribute multiple macro and micro nutrients and also have a shelf life of two months when stored in air-tight containers with suitable ambient conditions.

Shelf-Life Evaluation of "San Marzano" Dried Tomato Slices Preserved in Extra Virgin Olive Oil.

Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. This is the first study which aimed to investigate the shelf-life parameters of this preserve during the 12 months of storage in both light and dark conditions. For this purpose, quality and CIELab color parameters were analysed in EVOO alone and as preserving liquid; total phenols and carotenoids content as well as β-carotene and lycopene content, a fatty acids profile, and antioxidant activities were examined. Results showed that samples stored in the dark are protected against degradative processes. Moreover, after 6 months of storage, the EVOO used as preserving liquid is enriched by the phytochemicals contained in dried tomato slices. This enrichment of EVOO by tomato bioactive compounds is reflected in the increase in the antioxidant activity of the oil independently by the presence of light during storage.

Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid

Fortification of food and beverages with folic acid is carried out frequently as a remedy to folic acid deficiency which causes serious health issues. This study was carried out to investigate the effect of incorporation of folic acid encapsulated alginate submicron particles in pineapple ready-to-serve (RTS) beverages. The encapsulation efficiency and loading capacity of the particles were 91.54 ± 0.45% and 1.02 ± 0.01%, respectively. The photostability and thermal stability studies of folic acid revealed that encapsulation poses a protective effect on folic acid and that dark and refrigerated conditions contribute to higher stability of folic acid. In this study, sensory evaluation of the RTS beverages was carried out through both ranking tests and acceptance tests using a five-point hedonic scale. The sensory panel showed the highest preference to pineapple RTS with incorporated encapsulated folic acid at a quantity of its recommended daily intake (400 µg/200 mL) before heat treatment. Shelf-life evaluations were carried out through measuring physicochemical properties, and pH, titratable acidity, and total soluble solids showed negligible or acceptable changes over two months. Folic acid degradation occurred due to heat treatment, but encapsulation in alginate submicron particles provided heat stability to folic acid. Thus, microencapsulated folic acid may be a successful carrier of folic acid which can be incorporated in beverages such as fortified pineapple RTS.

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display.

ObjectiveIn most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display.MethodsBellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4°C. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display.ResultsThe shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days.ConclusionThe belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

Biodegradation of crude oil by immobilized Exiguobacterium sp. AO-11 and shelf life evaluation

Exiguobacterium sp. AO-11 was immobilized on bio-cord at 109 CFU g−1 carrier for the removal of crude oil from marine environments. To prepare a ready-to-use bioremediation product, the shelf life of the immobilized cells was calculated. Approximately 90% of 0.25% (v/v) crude oil removal was achieved within 9 days when the starved state of immobilized cells was used. The oil removal activity of the immobilized cells was maintained in the presence of oil dispersant (89%) and at pH values of 7–9. Meanwhile, pH, oil concentration and salinity affected the oil removal efficacy. The immobilized cells could be reused for at least 5 cycles. The Arrhenius equation describing the relationship between the rate of reaction and temperature was validated as a useful model of the kinetics of retention of activity by an immobilized biocatalyst. It was estimated that the immobilized cells could be stored in a non-vacuum bag containing phosphate buffer (pH 7.0) at 30 °C for 39 days to retain the cells at 107 CFU g−1 carrier and more than 50% degradation activity. These results indicated the potential of using bio-cord-immobilized crude oil-degrading Exiguobacterium sp. AO-11 as a bioremediation product in a marine environment.

Evaluation of physico-chemical attributes and shelf life of organic Mizo chilli (Capsicum frutescens L.) as influenced by post harvest application of essential oils

Evaluation of physico-chemical attributes and shelf life of organic Mizo chilli (Capsicum frutescens L.) as influenced by post harvest application of essential oils

Application of antimicrobial plates in food packaging as an alternative way for food waste minimisation

ABSTRACT To minimise the food waste, this paper applied the antimicrobial plates produced from poly(butylene succinate) (PBS)/geraniol blend which was processed into two different microstructures. Experimental work was separated into three major parts. The first one was the determination of a suitable geraniol concentration by minimum inhibitory concentration and inhibitory clear zone techniques. After that a selected PBS/geraniol composition was then processed into the solid and porous antimicrobial plates of 15 mm in diameter and 2 mm in thickness. Finally, the solid and porous antimicrobial plates were inserted in bread package and evaluated the shelf-life extension performances. Experimental results indicated that a suitable geraniol composition was 8 wt%. Migration test confirmed that geraniol released from both solid and porous plates by more than 30 days. Shelf-life evaluation by counting the microorganisms indicated that applying antimicrobial plates in bread package was found to extend by around 5 and 10 days with solid and porous antimicrobial plates, respectively. In summary, both antimicrobial plates are possibly applied for bread shelf-life extension which easily inserts inside any food container. This is a practical use for retail and household stages.