scholarly journals Effect of Processing, Packaging and Vibration Treatment on the Sensory Quality of Fresh-cut Apple Slices

2011 ◽  
Vol 24 (5) ◽  
pp. 309-315 ◽  
Author(s):  
M. Siddiq ◽  
J. B. Harte ◽  
S. P. Singh ◽  
A. A. Khan ◽  
K. D. Dolan ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Vibration Treatment ◽  
Apple Slices ◽  
Fresh Cut

Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

2012 ◽  
Vol 18 (3) ◽  
pp. 197-205 ◽  
Author(s):  
WL Li ◽  
XH Li ◽  
X Fan ◽  
Y Tang ◽  
J Yun
Keyword(s):  
Sensory Quality ◽  
Radical Scavenging ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Dpph Assay ◽  
Surface Color ◽  
Scavenging Capacity ◽  
High O2 ◽  
Fresh Cut

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

2013 ◽  
Vol 86 ◽  
pp. 73-84 ◽  
Author(s):  
Bao-Yu Zhang ◽  
Simbarashe Samapundo ◽  
Vasileios Pothakos ◽  
Ilse de Baenst ◽  
Göknur Sürengil ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Sensory Quality ◽  
High Oxygen ◽  
Microbial Spoilage ◽  
Fresh Cut ◽  
Carbon Dioxide Levels

scholarly journals Survey on packaging status and sensory quality of fresh-cut mushrooms from retail markets

2014 ◽  
Vol 12 (4) ◽  
pp. 287-292
Author(s):  
Ji-Weon Choi ◽  
Hye-Eun Lee ◽  
Ji-Hyun Lee ◽  
Yong-Phil Kim ◽  
Ji-Gang Kim
Keyword(s):  
Sensory Quality ◽  
Retail Markets ◽  
Fresh Cut

scholarly journals Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

2021 ◽  
Vol 2 (3) ◽  
pp. 677-690
Author(s):  
Jeovan A. Araujo ◽  
Yvonne J. Cortese ◽  
Marija Mojicevic ◽  
Margaret Brennan Fournet ◽  
Yuanyuan Chen
Keyword(s):  
Antimicrobial Activity ◽  
Young’S Modulus ◽  
Calcium Chloride ◽  
Young's Modulus ◽  
Fungal Growth ◽  
Thermoplastic Starch ◽  
Packaging Material ◽  
Apple Slices ◽  
Fresh Cut

Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.

scholarly journals The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

2021 ◽  
Vol 9 (11) ◽  
pp. 2404
Author(s):  
Qian Zhao ◽  
Shihua Tang ◽  
Xiang Fang ◽  
Zhuo Wang ◽  
Yu Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Analysis ◽  
Lower Weight ◽  
Scavenging Capacity ◽  
Effective Inhibition ◽  
Apple Slices ◽  
Fresh Cut ◽  
Dpph Scavenging ◽  
Qualitative Characteristics

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

Quality of fresh-cut apple slices stored in solid and micro-perforated film packages having contrasting O2 headspace atmospheres

2010 ◽  
Vol 58 (3) ◽  
pp. 254-261 ◽  
Author(s):  
Margaret A. Cliff ◽  
Peter M.A. Toivonen ◽  
Charles F. Forney ◽  
Patty (Pei-Yi) Liu ◽  
Changwen Lu
Keyword(s):  
Apple Slices ◽  
Perforated Film ◽  
Fresh Cut

Growth and Survival of Escherichia coli O157:H7 on Fresh-Cut Apples in Modified Atmospheres at Abusive Temperatures

2002 ◽  
Vol 65 (10) ◽  
pp. 1641-1645 ◽  
Author(s):  
GURBUZ G. GUNES ◽  
JOSEPH H. HOTCHKISS
Keyword(s):  
Safety Issue ◽  
Visual Quality ◽  
Growth And Survival ◽  
High Co2 ◽  
E Coli ◽  
Modified Atmospheres ◽  
Apple Slices ◽  
Fresh Cut ◽  
Ambient Co2

The effects of reduced-O2 and elevated-CO2 modified atmospheres (MAs) and abusive temperatures on the growth and survival of E. coli O157:H7, yeast, and molds and on changes in the visual quality of fresh-cut apples were evaluated. High-CO2 and low-O2 (≥15% and <1%, respectively) atmospheres inhibited the growth of the pathogen on apple slices at 15 and 20°C. However, the population of the pathogen increased by 1 log cycle after 2 weeks of storage in air. The high-CO2 MA resulted in the inhibition of yeast and mold growth, less browning, and better visual quality than did air and ambient-CO2 atmospheres. The results of this study confirm that E. coli O157:H7 can grow on apple slices in air. These results also show that these organisms survive but are inhibited in MAs with high CO2 levels at abusive temperatures. An MA can increase the shelf life of fresh-cut apples by improving retention of visual quality and inhibiting yeast and molds. Thus, contamination of minimally processed apples with E. coli O157:H7 can be a safety issue for both air- and MA-packaged cut apples.

Sign in / Sign up

Export Citation Format

Share Document