scholarly journals Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread

2015 ◽  
Vol 53 (2) ◽  
pp. 1259-1268 ◽  
Author(s):  
Mouna Kriaa ◽  
Rabeb Ouhibi ◽  
Héla Graba ◽  
Souhail Besbes ◽  
Mohamed Jardak ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Synergistic Effect ◽  
Shelf Life ◽  
Glucose Oxidase ◽  
Alpha Amylase ◽  
Aspergillus Tubingensis ◽  
Baking Quality ◽  
Dough Properties ◽  
Quality And Shelf Life

scholarly journals Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres

HortScience ◽  
2012 ◽  
Vol 47 (12) ◽  
pp. 1758-1763 ◽  
Author(s):  
Yukari Murakami ◽  
Yoshihiko Ozaki ◽  
Hidemi Izumi
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sugar Content ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Fresh Cut ◽  
Quality And Shelf Life

The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 °C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 °C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 °C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O2 decreased to ≈10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 °C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 °C.

scholarly journals Effect of Packaging and Coating Technique on Postharvest Quality and Shelf Life of Raphanus sativus L. and Hibiscus sabdariffa L. Microgreens

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 653 ◽  
Author(s):  
Manjula D. Ghoora ◽  
Nagarajan Srividya
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Dip Coating ◽  
Postharvest Quality ◽  
Overall Acceptability ◽  
Aloe Vera Gel ◽  
First Time ◽  
Quality And Shelf Life

Microgreens are highly respiring produce characterized by a relatively short shelf-life. In this study, the efficacy of two types of macro-perforated packaging, PET clamshell (PET–CS) and LDPE self-seal bag (LDPE–SSB), was assessed on the postharvest quality and shelf life of radish (RaS) and roselle (HbS) microgreens stored at 5 °C. Pre-harvest spray treatment (AGSC) was compared with postharvest dip coating (AGDC) using Aloe vera gel (AG) for the first time in microgreens for postharvest quality improvement. PET–CS had a lower physiological loss in weight (PLW), respiration rate (RR), electrolyte leakage (EL), microbial counts (MCs), and higher overall acceptability (OA) than LDPE–SSB. AG-coated microgreens had significantly (p ≤ 0.05) lesser deteriorative postharvest changes and higher ascorbic acid content than uncoated control. AGSC maintained better OA and postharvest quality than AGDC, especially at the end of the study period in terms of reducing EL, retaining greenness (−a*), and chroma value in HbS microgreens. In RaS microgreens, AGSC helped to maintain lower PLW, MC, and higher ascorbic acid levels. AGSC could be suggested as an eco-friendly ergonomic pre-harvest treatment along with PET–CS for enhancement of postharvest quality and shelf life in RaS and HbS microgreens, with a tremendous potential to be extended to other microgreens.

scholarly journals Studies on the Freezing of Red Spanish and Smooth Cayenne Pineapples

1969 ◽  
Vol 61 (3) ◽  
pp. 354-360
Author(s):  
F. Sánchez Nieva ◽  
I. Hernández
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Plastic Bags ◽  
Off Flavors ◽  
Quality And Shelf Life

Slices of Red Spanish and Smooth Cayenne pineapples vacuum packed in plastic bags without sirup developed strong off flavors during storage at -10° F (-23.3° C) even though the bromelin and the peroxidases were inactivated by blanching. Red Spanish slices frozen in sirup with 100 to 300 mg of ascorbic acid/lb of pack retained their original quality without developing appreciable off flavors when stored at -10° F for about 280 days. When the slices were packed in sirup, blanching to inactivate the peroxidases and the bromelin improved slightly both quality and shelf life of the frozen product. The quality of the frozen slices, however, was low and sometimes inferior to the canned product.

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

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