Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures

2008 ◽  
Vol 88 (15) ◽  
pp. 2606-2614 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Antioxidant Properties ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Different Temperatures ◽  
Fresh Cut

scholarly journals Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 138 ◽  
Author(s):  
Graziana Difonzo ◽  
Giacomo Squeo ◽  
Maria Calasso ◽  
Antonella Pasqualone ◽  
Francesco Caponio
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Butylated Hydroxytoluene ◽  
Life Extension ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Shelf Life Extension ◽  
Physico Chemical ◽  
Microbial Groups

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.

Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 341-350 ◽  
Author(s):  
Mauricio E. Martiñon ◽  
Rosana G. Moreira ◽  
M. Elena Castell-Perez ◽  
Carmen Gomes
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Edible Coating ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

Food Control ◽  
2008 ◽  
Vol 19 (2) ◽  
pp. 191-199 ◽  
Author(s):  
G. Oms-Oliu ◽  
R.M. Raybaudi-Massilia Martínez ◽  
R. Soliva-Fortuny ◽  
O. Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Low Oxygen ◽  
Modified Atmospheres ◽  
Shelf Life Extension ◽  
Fresh Cut

Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe ( Cucumis melo L. reticulatus cv. Glamour)

2017 ◽  
Vol 129 ◽  
pp. 64-78 ◽  
Author(s):  
Pei Chen Koh ◽  
Mohd Adzahan Noranizan ◽  
Zainal Abedin Nur Hanani ◽  
Roselina Karim ◽  
Siti Zaharah Rosli
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Life Extension ◽  
Edible Coatings ◽  
Pulsed Light ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances

2007 ◽  
Vol 45 (2) ◽  
pp. 265-275 ◽  
Author(s):  
Rosa M. Raybaudi-Massilia ◽  
Jonathan Mosqueda-Melgar ◽  
Angel Sobrino-López ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Natural Substances ◽  
Fresh Cut

The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes

2017 ◽  
Vol 52 (4) ◽  
pp. 916-926 ◽  
Author(s):  
Efimia K. Dermesonlouoglou ◽  
Varvara Andreou ◽  
Zacharias Alexandrakis ◽  
George J. Katsaros ◽  
Maria C. Giannakourou ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fresh Cut
Sign in / Sign up

Export Citation Format

Share Document