Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging

The first goal of this study was to determine the packaging film O2 permeability required to maintain a steady-state O2 concentration of 3% in modified-atmosphere packaging (MAP) of minimally processed romaine lettuce (Lactuca sativa L.). The second goal of the study was to determine the extent to which MAP could preserve lettuce quality and consequently extend product shelf life. Oxygen consumption rates of commercially prepared lettuce samples were determined in a closed system for each of three atmospheres (3% O2 combined with either 6%, 10%, or 14% CO2). Enzymatic, quadratic, and linear mathematical models were compared to determine which best described the respiratory data. The linear model was the most suitable and was used to predict the O2 consumption rate of the minimally processed romaine lettuce under the desired package headspace gas concentrations. The predicted O2 consumption rate was used to calculate the necessary O2 permeability for the packaging film. Packages (21.6 × 25.4 cm) were constructed from a polypropylene-polyethylene-laminate film with the appropriate O2 permeability. Packaged samples were stored under three modified atmospheres (MAs) (3% O2 combined with either 6%, 10%, or 14% CO2) for 20 days, and headspace gas concentrations, lettuce appearance, and color were evaluated every other day. Growth of pectinolytic and lactic acid bacteria was also studied. The O2 consumption rate of the lettuce decreased with increasing CO2 levels. The O2 levels in the MA packages equilibrated at 7% to 11%. Compared to a control atmosphere of air, MAP delayed the development of tissue discoloration. Preliminary results indicated no effect of MAP on microbial growth. Of the three CO2 levels, 10% was slightly more effective than 6% and 14%. Critical choice of packaging permeabilities combined with MAP maintained the quality of minimally processed romaine lettuce and thereby increased shelf life by about 50%.

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Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples

Coatings ◽

10.3390/coatings9090569 ◽

2019 ◽

Vol 9 (9) ◽

pp. 569 ◽

Cited By ~ 2

Author(s):

Stefania Volpe ◽

Silvana Cavella ◽

Elena Torrieri

Keyword(s):

Antioxidant Capacity ◽

Shelf Life ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Second Phase ◽

Modified Atmosphere ◽

Gas Composition ◽

Minimally Processed ◽

Life Study

The effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally processed apples was studied as function of gas composition (5%, 10%, 21% of O2 with N2 as balance at 5 °C) and temperature (5 °C, 10 °C at 5% of O2 with N2 as balance). In the second phase, the shelf life of the packed product was studied during storage at 5 °C. The gas composition (O2%-CO2%) in the package headspace, relative humidity, pH, hardness, color and antioxidant capacity of the product were monitored after 0, 1, 4, 7, 11, and 14 days. The coating effectively reduced respiration rate of the product when oxygen was over 10%. In the presence of the coating, the reduction of oxygen did not affect the respiration rate. At 5% of O2, the respiration rate decreased by 50% by changing the temperature from 10 °C to 5 °C. Shelf life study showed that the chitosan—caseinate coating was able to preserve the mechanical properties and the antioxidant capacity of the product during storage by increasing the shelf life by 7 days to 11 days at 5 °C.

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Polyphenol Oxidase Activity from Three Sicilian Artichoke [Cynara cardunculus L. Var.scolymusL. (Fiori)] Cultivars: Studies and Technological Application on Minimally Processed Production

Journal of Agricultural and Food Chemistry ◽

10.1021/jf903399b ◽

2010 ◽

Vol 58 (3) ◽

pp. 1714-1718 ◽

Cited By ~ 14

Author(s):

Aldo Todaro ◽

Orazio Peluso ◽

Anna Eghle Catalano ◽

Giovanni Mauromicale ◽

Giovanni Spagna

Keyword(s):

Polyphenol Oxidase ◽

Oxidase Activity ◽

Technological Application ◽

Cynara Cardunculus ◽

Minimally Processed ◽

Polyphenol Oxidase Activity

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Dynamics of gas levels inside packages containing minimally processed Pera orange

Food Science and Technology ◽

10.1590/s0101-20612012005000100 ◽

2012 ◽

Vol 32 (4) ◽

pp. 742-746

Author(s):

Maria Cecília de Arruda Palharini ◽

Angelo Pedro Jacomino ◽

Ana Luíza Pinheiro ◽

Marcos José Trevisan ◽

Claire Isabel Grígoli de Luca Sarantópoulos

Keyword(s):

Hydrothermal Treatment ◽

Gas Mixture ◽

Modified Atmosphere ◽

Gas Composition ◽

Polypropylene Film ◽

Minimally Processed ◽

Modification System ◽

Plastic Packages ◽

Headspace Gas

The purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes). The peeled oranges were then packed in five different plastic packages under passive and active modified atmosphere (5% O2 + 10% CO2 + 85% N2). The fruits were stored at 6 °C and 12 °C. The package headspace gas composition was evaluated for twelve days at 6 °C and nine days at 12 °C. The polypropylene film (32 µm) promoted modified atmosphere similar to that initially injected (5% O2 + 10% CO2 + 85% N2) at 6 °C and 12 °C. With regard to the atmosphere modification system, the injection of a gas mixture anticipated achieving an equilibrium atmosphere inside the packages at 12 °C. At 6 °C, the gas composition inside the packages was kept close to that of the injection, but the equilibrium was not verified.

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Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v4i1.36-40.535 ◽

2016 ◽

Vol 4 (1) ◽

pp. 36 ◽

Cited By ~ 1

Author(s):

Sinan Uzunlu ◽

Işıl Var

Keyword(s):

Dry Matter ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Thiobarbituric Acid ◽

Atmospheric Composition ◽

Modified Atmosphere ◽

Refrigerated Storage ◽

Gas Composition ◽

Headspace Gas ◽

And Control

Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO2 or either 80% CO2 with N2, as a make-up gas, should be implemented in the mantı process.

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Effect of multilayer nylon packages on the oxidative damage of minimally processed yam

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.09017 ◽

2019 ◽

Vol 22 ◽

Author(s):

Adriano do Nascimento Simões ◽

Daniel Gomes Coelho ◽

Kelem Silva Fonseca ◽

Aurélio Paes Barros Júnior ◽

Sergio Luiz Ferreira-Silva ◽

...

Keyword(s):

Oxidative Damage ◽

Shelf Life ◽

Polyphenol Oxidase ◽

Oxidase Activity ◽

Quality Loss ◽

Minimally Processed ◽

Polyphenol Oxidase Activity ◽

Processed Products ◽

Physiological And Biochemical

Abstract Appropriate storage packaging is an important aspect to minimize physiological deterioration and enhance the shelf-life of minimally processed products. Thus, the goal of this study was to evaluate the physiological and biochemical changes associated with the quality loss of minimally processed yam, maintained in two different packages at 5 ± 2 °C. The yam roots were selected, washed and conserved at 8 ± 2 °C for 24 hours. They were then peeled and cut into slices about 3 cm thick and minimally processed. Approximately 300 g of minimally processed yam roots were packed in polypropylene (PP, 4 μm thick) and multilayer nylon (NY, 15 μm thick) 15 cm wide x 20 cm long bags, which were stored at 5 ± 2 °C for 14 days. The minimally processed yam conserved in PP packaging presented fluorescence on the surface of the segments, characteristic symptoms of Pseudomonas spp., and showed higher peroxidase and catalase activities. The nylon packaging was more efficient in reducing oxidative damage and also inhibited polyphenol oxidase activity and decreased the accumulation of soluble proteins, resulting in decreased deterioration during storage. Thus, the quality of the minimally processed yam maintained in NY packaging was conserved for 14 days at 5 ± 2 °C.

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Effect of antioxidants and pH on browning and firmness of minimally processed eggplant

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha48111700 ◽

2020 ◽

Vol 48 (1) ◽

pp. 79-89

Author(s):

Diana P. USCANGA-SOSA ◽

María B. PÉREZ-GAGO ◽

Fernando C. GÓMEZ-MERINO ◽

José A. HERRERA-CORREDOR ◽

Aleida S. HERNÁNDEZ-CÁZARES ◽

...

Keyword(s):

Ascorbic Acid ◽

Polyphenol Oxidase ◽

Oxidase Activity ◽

Storage Period ◽

Visual Quality ◽

Minimally Processed ◽

Polyphenol Oxidase Activity ◽

Minimal Processing ◽

Visual Evaluation

Minimal processing of eggplant (Solanum melongena L.) generates loss of firmness and polyphenol oxidase catalyzes the oxidation of phenolic compounds producing enzymatic browning. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the antioxidant (pH 2.6 and 7.8, respectively), or adjusted to pH 5 with generally recognized as safe substances, mantaining the quality of minimally processed eggplant stored at 5 °C for 6 d. Water was used as a control. The color, firmness, polyphenol oxidase activity, and visual quality was evaluated in the freshly cut fruit at 3 and 6 d of storage. No effect of the treatments on firmness or polyphenol oxidase activity was observed. At 3 d of storage, a correlation was observed between polyphenol oxidase activity and the visual evaluation of the cut product. Samples treated with 2% calcium ascorbate and the rest of the treatments at pH 5 had a lower browning index than those treated with 1% ascorbic acid and the control. At the end of the storage period, the visual quality of the eggplant samples treated with 1% ascorbic acid at pH 5 was evaluated above the marketing limit, whereas those treated with 1% ascorbic acid at pH 2.6 had the lowest quality indicators. An adjustment to pH 5 helps to preserve the luminosity and visual quality of the eggplant, however firmness was not affected by calcium ascorbate or the pH of the medium.

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