High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽

10.3390/foods9080988 ◽

2020 ◽

Vol 9 (8) ◽

pp. 988

Author(s):

Bernardo Pace ◽

Imperatrice Capotorto ◽

Michela Palumbo ◽

Sergio Pelosi ◽

Maria Cefola

Keyword(s):

Citric Acid ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Packaging Material ◽

Combined Effect ◽

Modified Atmosphere ◽

Iceberg Lettuce ◽

Fresh Cut ◽

Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

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Effects of Gamma Irradiation, Modified Atmosphere Packaging, and Delay of Irradiation on Quality of Fresh-cut Iceberg Lettuce

HortScience ◽

10.21273/hortsci.46.2.273 ◽

2011 ◽

Vol 46 (2) ◽

pp. 273-277 ◽

Cited By ~ 9

Author(s):

Xuetong Fan ◽

Kimberly J.B. Sokorai

Keyword(s):

Gamma Irradiation ◽

Modified Atmosphere Packaging ◽

Visual Quality ◽

Modified Atmosphere ◽

Cut Edge ◽

Quality Deterioration ◽

Iceberg Lettuce ◽

Fresh Cut ◽

Tissue Browning

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) and delay of irradiation application on the quality of cut Iceberg lettuce. Overall visual quality and tissue browning of cut lettuce were evaluated using a scale of 9 to 1, whereas texture was analyzed instrumentally during 14 days of storage at 4 °C. Results showed that irradiation (0.5 and 1.0 kGy) of cut lettuce induced tissue browning when stored in air; however, when cut lettuce was stored in MAP, irradiated lettuce had better appearance than the non-irradiated ones as a result of lower O2 levels in the packages of irradiated samples compared with the levels in control packages. In general, irradiation at doses of 0.5 and 1.0 kGy did not affect firmness of the lettuce. After 14 days of MAP storage, overall visual quality of non-irradiated samples had a score of ≈4, a score below the limit of sales appeal, whereas the two irradiated samples had scores of 6.5 to 7.9, indicating the irradiated samples had a fair to good quality. Delaying irradiation by 1 day after preparation of cut lettuce did not significantly (P > 0.05) affect cut edge browning, surface browning, or overall visual quality compared with lettuce irradiated immediately after preparation. Our results suggest that MAP is essential to minimize quality deterioration caused by irradiation.

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Warm Water Treatment in Combination with Modified Atmosphere Packaging Reduces Undesirable Effects of Irradiation on the Quality of Fresh-Cut Iceberg Lettuce

Journal of Agricultural and Food Chemistry ◽

10.1021/jf020600c ◽

2003 ◽

Vol 51 (5) ◽

pp. 1231-1236 ◽

Cited By ~ 94

Author(s):

Xuetong Fan ◽

Peter M. A. Toivonen ◽

Kathleen T. Rajkowski ◽

Kimberly J. B. Sokorai

Keyword(s):

Water Treatment ◽

Modified Atmosphere Packaging ◽

Warm Water ◽

Modified Atmosphere ◽

Iceberg Lettuce ◽

Fresh Cut ◽

Effects Of Irradiation On

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Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Food Science and Technology International ◽

10.1177/1082013219864197 ◽

2019 ◽

Vol 26 (1) ◽

pp. 44-52

Author(s):

Marcin A Kurek ◽

Agnieszka Krzemińska

Keyword(s):

Water Content ◽

Wheat Flour ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Storage Condition ◽

Bread Quality ◽

Modified Atmosphere ◽

Polyphenol Content ◽

Amaranth Flour

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

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

Food Science and Technology International ◽

10.1177/1082013211415147 ◽

2012 ◽

Vol 18 (3) ◽

pp. 197-205 ◽

Cited By ~ 7

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.

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