Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie

2022 ◽  
Author(s):  
M. A. Casco ◽  
R. J. Jagus ◽  
M. V. Agüero ◽  
M. V. Fernandez
Keyword(s):  
Shelf Life ◽  
Fruit And Vegetable ◽  
Natural Antimicrobials ◽  
Quality Stability

scholarly journals Fruit and vegetable smoothies preservation with natural antimicrobials for the assurance of safety and quality

LWT ◽  
2021 ◽  
pp. 112663
Author(s):  
S.G. Nieva ◽  
R.J. Jagus ◽  
M.V. Agüero ◽  
M.V. Fernandez
Keyword(s):  
Fruit And Vegetable ◽  
Natural Antimicrobials

scholarly journals Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

2017 ◽  
Vol 10 (10) ◽  
pp. 1905-1906
Author(s):  
Gerardo A. González-Tejedor ◽  
Ginés Benito Martínez-Hernández ◽  
Alberto Garre ◽  
Jose A. Egea ◽  
Pablo S. Fernández ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Fresh Fruit ◽  
Quality Changes ◽  
Fruit And Vegetable ◽  
Shelf Life Prediction

scholarly journals Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 57-61
Author(s):  
Markéta Adamcová ◽  
Vincent van Andel ◽  
Jan Strohalm ◽  
Milan Houška ◽  
Rudolf Ševčík
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Storage Period ◽  
High Pressure Processing ◽  
Processing Plant ◽  
Microbial Count ◽  
Natural Antimicrobials ◽  
Natural Sources ◽  
Cooked Ham ◽  
Potassium Lactate

The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL<sup>®</sup> Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials

Food Control ◽  
2019 ◽  
Vol 104 ◽  
pp. 139-146 ◽  
Author(s):  
Azita Khorsandi ◽  
Mohammad Hadi Eskandari ◽  
Mahmoud Aminlari ◽  
Seyed Shahram Shekarforoush ◽  
Mohammad Taghi Golmakani
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Natural Antimicrobials ◽  
Shelf Life Extension

scholarly journals Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 590 ◽  
Author(s):  
Antonio López-Gómez ◽  
María Ros-Chumillas ◽  
Laura Buendía-Moreno ◽  
Laura Navarro-Segura ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Room Temperature ◽  
Soluble Solids ◽  
Weight Losses ◽  
Validation Experiment ◽  
Internal Lining ◽  
Quality Stability ◽  
Pilot Plant Scale ◽  
Scale Experiment

Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders (rot, dehydration, internal breakdown, etc.). The influence of a controlled release of essential oils (EOs) from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale (experiment 1; commercialization simulation at room temperature after a previous simulation of short transportation/storage of 5 days at 8 °C). Then, the selected package was further validated at the industrial scale (experiment 2; cold storage at 8 °C up to 21 days). Among package types, the active large box (≈10 kg fruit per box) better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth (up to two log units), reduced weight losses (by 1.6-fold), reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimized colour and controlled firmness changes after three weeks. Such trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin’s shelf life with this active cardboard box format was extended more than one week at 8 °C.

Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere

Food Control ◽  
2014 ◽  
Vol 46 ◽  
pp. 403-411 ◽  
Author(s):  
Lorenzo Siroli ◽  
Francesca Patrignani ◽  
Diana I. Serrazanetti ◽  
Giulia Tabanelli ◽  
Chiara Montanari ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere ◽  
Minimally Processed ◽  
Natural Antimicrobials

Efficacy of Commercial Natural Antimicrobials Alone and in Combinations against Pathogenic and Spoilage Microorganisms

2014 ◽  
Vol 77 (2) ◽  
pp. 269-275 ◽  
Author(s):  
CHAYAPA TECHATHUVANAN ◽  
FATIMA REYES ◽  
JAIRUS R. D. DAVID ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Microbial Control ◽  
Antagonistic Effect ◽  
Synergistic Activity ◽  
Natural Antimicrobials ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Spoilage Microorganisms

Microbial control strategies are needed in the food industry to prevent foodborne illnesses and outbreaks and prolong product shelf life. The aim of this study was to investigate and compare the efficacy of the commercial natural antimicrobials white mustard essential oil (WMEO), citrus flavonoid and acid blend (CFAB), olive extract (OE), Nisaplin (a compound containing nisin), and lauric arginate (LAE) alone and in combinations against foodborne pathogens and spoilage microorganisms. MICs of individual and combined antimicrobials against Escherichia coli, Salmonella Enteritidis, Enterobacter aerogenes, Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus were determined at pH 6.0 and 25°C. WMEO was most effective against B. cereus and S. aureus, with MICs of 250 and 500 mg/liter, respectively. CFAB inhibited all tested microorganisms, requiring only 12 to 35 mg/liter for gram-positive bacteria. For OE, 2,000 mg/liter was needed to achieve microbial inhibition. Nisaplin at 400 to 1,200 mg/liter inhibited only gram-positive bacteria. LAE was effective at low concentrations and required only 20 to 50 mg/liter to inhibit all tested microorganisms. When WMEO was combined with other antimicrobials, the effects were usually additive except for WMEO plus Nisaplin and WMEO+OE, which had synergistic activity against L. monocytogenes and Salmonella Enteritidis, respectively. An antagonistic effect was observed for WMEO+CFAB against E. aerogenes. For WMEO+LAE+CFAB, additive antimicrobial effects were noted against all strains tested except S. aureus, where a synergistic effect occurred. These findings suggest that these commercial natural antimicrobials have potential to enhance food safety by inhibiting foodborne pathogens and extending product shelf life.

scholarly journals Ozone to Overcome Aspergillus flavus and Aflatoxin in Grains: Opportunities and Challenges of Implementation

2021 ◽  
Vol 40 (2) ◽  
pp. 149
Author(s):  
Nikmatul Hidayah ◽  
Christina Winarti ◽  
Usman Ahmad
Keyword(s):  
Shelf Life ◽  
Aspergillus Flavus ◽  
Agricultural Development ◽  
Fruit And Vegetable ◽  
Comprehensive Review ◽  
Whole Wheat ◽  
Quality And Shelf Life

<p>Ozone can be used as an alternative to control mold and aflatoxins in grains that is more eco-friendly because it does not leave residues that are harmful for humans, animals and environment. The use of ozone was quite effective in reducing mold and aflatoxin in grains such as barley, whole wheat, corn and rice. In Indonesia, ozone was limited used for sterilization of fruit and vegetable. Therefore, the comprehensive review on the potential of ozone in grains is needed, especially on the priority commodities of agricultural development in Indonesia, such as rice and corn. The objective of this review was to examine the opportunities of ozone to reduce Aspergillus flavus and aflatoxin in grains, so that it can improve its quality and shelf life. Many studies showed that the use of ozone reduced Aspergillus flavus and aflatoxin in grains by 50-90%.<br />Keywords: Grains, Aspergillus flavus, aflatoxin, ozone</p><p> </p><p><strong>Abstrak</strong></p><p><strong>OZON UNTUK MENGATASI CEMARAN ASPERGILLUS FLAVUS DAN</strong><br /><strong>AFLATOKSIN PADA BIJI-BIJIAN: PELUANG DAN TANTANGAN</strong><br /><strong>IMPLEMENTASI</strong></p><p>Ozon dapat digunakan sebagai salah satu alternatif pengendalian cendawan dan aflatoksin pada biji-bijian yang lebih ramah lingkungan karena tidak meninggalkan residu yang berbahaya bagi manusia, hewan, maupun lingkungan. Penggunaan ozon cukup efektif mengurangi kontaminasi cendawan dan aflatoksin pada bijibijian seperti barley, biji gandum, jagung, dan beras. Di Indonesia, ozon digunakan secara terbatas untuk proses pencucian beberapa jenis buah dan sayuran. Oleh karena itu diperlukan telaah lebih lanjut mengenai potensi penggunaan ozon pada biji-bijian terutama komoditas strategis yang menjadi prioritas dalam pembangunan pertanian di Indonesia seperti padi dan jagung. Tujuan dari tulisan ini adalah untuk menelaah peluang penggunaan ozon dalam mengurangi kontaminasi Aspergillus flavus dan cemaran aflatoksin pada produk biji-bijian, sehingga diharapkan dapat memperbaiki kualitas dan meningkatkan umur simpan produk. Hasil penelitian menunjukkan penggunaan ozon dapat menurunkan cemaran A. flavus dan aflatoksin pada biji-bijian sampai 50-90%.<br />Kata kunci: Biji-bijian, Aspergillus flavus, aflatoksin, ozon</p>

Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce

2015 ◽  
Vol 103 ◽  
pp. 35-44 ◽  
Author(s):  
Lorenzo Siroli ◽  
Francesca Patrignani ◽  
Diana I. Serrazanetti ◽  
Silvia Tappi ◽  
Pietro Rocculi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Minimally Processed ◽  
Natural Antimicrobials
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