Introducing nano/microencapsulated bioactive ingredients for extending the shelf-life of food products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

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Shelf Life of Food Products: From Open Labeling to Real-Time Measurements

Annual Review of Food Science and Technology ◽

10.1146/annurev-food-030117-012433 ◽

2018 ◽

Vol 9 (1) ◽

pp. 251-269 ◽

Cited By ~ 15

Author(s):

Maria G. Corradini

Keyword(s):

Shelf Life ◽

Real Time ◽

Food Products

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Methodology for the accelerated determination of the shelf life of wheat and rye grain

10.33920/igt-01-2110-08 ◽

2021 ◽

pp. 768-774

Author(s):

K.B. Gurieva ◽

S.L. Beletskiy ◽

N.A. Khaba

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Food Products ◽

Acid Number

An overview of methods for determining the shelf life of food products is given. An accelerated method, which includes storing grain at a temperature of 20–40 °C, regularly determining the acid number of fats, while using samples from at least three batches of grain of the same crop, has been developed. Based on the obtained results, the estimated shelf life at any storage temperature is determined by calculation using the “Reserve-forecast” program, taking into account that the maximum permissible value of the acid number of fats is: 25 mg KOH/g of fat — for wheat, 23 mg KOH/g fat — for rye. The proposed methodology makes it possible to shorten the duration and reduce the complexity of determining the grain shelf life.

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STABILIZATION OF FOOD PRODUCTS BY MEANS OF BIO-SUPPLEMENTS FROM MICROSCOPIC MUSHROOMS

BIOTECHNOLOGY: STATE OF THE ART AND PERSPECTIVES ◽

10.37747/2312-640x-2020-18-432-433 ◽

2020 ◽

pp. 432-433

Author(s):

O. Krasulya ◽

Zh. Novikova ◽

I. Grigoryevskaya ◽

S. Sergeeva ◽

A. Cygankova

Keyword(s):

Shelf Life ◽

Food Products ◽

Organoleptic Properties ◽

Product Increase

The use of the preparation from the biomass of micromycete Mortierella nigrescens makes it possible to stabilize the consistency of the finished product, increase its shelf life, and improve organoleptic properties

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Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17051632 ◽

2020 ◽

Vol 17 (5) ◽

pp. 1632 ◽

Cited By ~ 6

Author(s):

Dorota Zielińska ◽

Beata Bilska ◽

Katarzyna Marciniak-Łukasiak ◽

Anna Łepecka ◽

Monika Trząskowska ◽

...

Keyword(s):

Shelf Life ◽

Laboratory Tests ◽

Sensory Quality ◽

Quality Evaluation ◽

Significant Proportion ◽

Food Products ◽

Public Benefit ◽

Physico Chemical ◽

Food Wastage

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

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Analysis of radiation effects on chicken eggs and meat irradiated by nanosecond electron beams

E3S Web of Conferences ◽

10.1051/e3sconf/202017603016 ◽

2020 ◽

Vol 176 ◽

pp. 03016

Author(s):

Ruslan Vazirov ◽

Sergey Sokovnint ◽

Alisa Romanova ◽

Ksenia Moiseeva

Keyword(s):

Electron Beam ◽

Shelf Life ◽

Radiation Effects ◽

Chemical Properties ◽

Food Products ◽

Modern Method ◽

Radiation Processing ◽

Radiation Technology ◽

Physico Chemical ◽

Chicken Eggs

Chicken and eggs are considered the most common product in the world. Microorganisms on the surface and inside these food products reduce the shelf life and may be the causative agents of the disease among consumers. To solve this problem various methods of thermal and chemical treatment are used, which have several disadvantages. Radiation processing is a modern method of suppressing contamination of bacteria and increasing the shelf life of food products. Unfortunately, this technology has a negative effect on the physico-chemical and organoleptic properties of the product. Therefore, for food and hatching eggs the dose level is limited about 3 kGy. However to solve this problem it is possible to use a low-energy electron beam. This approach allows irradiating with a disinfecting dose only the surface and a shallow depth of products. Experiments on the irradiation of chicken meat and eggs were carried out at the accelerators URT-0.5 and URT-1. Studying the effect of irradiation with a nanosecond electron beam (NEB) on edible chicken eggs showed no significant changes in the eggs structure and physico-chemical properties. This is primarily due to the low depth of electron penetration. Therefore, most of the product is not irradiated by electrons. Thus, irradiation using the URT accelerators will reduce the main problem of the food radiation technology.

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