Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 384-389 ◽  
Author(s):  
B. Tomadoni ◽  
M.R. Moreira ◽  
M. Pereda ◽  
A.G. Ponce
Keyword(s):  
Sensory Evaluation ◽  
Refrigerated Storage ◽  
Natural Antimicrobials ◽  
Fresh Cut

Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage

2011 ◽  
Vol 40 (8) ◽  
pp. 1141-1149 ◽  
Author(s):  
Su-Jin Kim ◽  
Shih-Hui Sun ◽  
Gi-Chang Kim ◽  
Haeng-Ran Kim ◽  
Ki-Sun Yoon
Keyword(s):  
Quality Changes ◽  
Refrigerated Storage ◽  
Fresh Cut

EFFECT OF NATURAL ANTIMICROBIALS ON MICROBIOLOGICAL AND SENSORIAL QUALITY OF FRESH-CUT CANTALOUPE MELON

2010 ◽  
pp. 1833-1839
Author(s):  
G.C. Moreira ◽  
A.C. Silveira ◽  
E. Aguayo ◽  
R. Lopes Vieites ◽  
F. Artés
Keyword(s):  
Natural Antimicrobials ◽  
Sensorial Quality ◽  
Fresh Cut

scholarly journals Biochemical and bioactive phytonutrients changes in tissues of two cultivars of fresh-cut cassava in stick form under refrigerated storage

2014 ◽  
Vol 44 (7) ◽  
pp. 1284-1290 ◽  
Author(s):  
Mateus da Silva Junqueira ◽  
Adriano do Nascimento Simões ◽  
Tocio Sediyama ◽  
Paulo Cesar Côrrea ◽  
Rolf Puschmann
Keyword(s):  
Phenolic Compounds ◽  
Relative Humidity ◽  
Antioxidant Capacity ◽  
Phenylalanine Ammonia Lyase ◽  
Refrigerated Storage ◽  
Total Carotenoids ◽  
Fresh Cut ◽  
Antioxidant Characteristics

The aim of this study was to evaluate the effects of fresh-cut in stick form of two cassava cultivars on their biochemical and antioxidant characteristics, at two harvest times. The fresh cut cassava sticks were packaged in polypropylene, maintained at 5±1ºC, with 90±5% relative humidity for 12 days. The concentration of carotenoids, total soluble phenolic compounds and the activity of phenylalanine ammonia lyase and antioxidant capacity were significantly higher for the sticks of cultivar 'Amarela' cassava than for the sticks of cultivar 'Cacau'. The concentrations of carotenoids, total soluble phenolic compounds, and the activity of phenylalanine ammonia lyase and antioxidant capacity were all significantly greater when harvested at 14-month of age. There was a significant increase in the activity of phenylalanine ammonia lyase during the 12 days of storage at 5ºC. However, there was a decrease in total carotenoids, soluble phenolic compounds, and in the antioxidant capacity of the two cultivars.

Microbial inactivations with hydrolysed lactoferrin and other natural antimicrobials in fresh-cut fennel

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 353-358 ◽  
Author(s):  
Ginés Benito Martínez-Hernández ◽  
Maria Luisa Amodio ◽  
Maria Lucia Valeria de Chiara ◽  
Pasquale Russo ◽  
Giancarlo Colelli
Keyword(s):  
Natural Antimicrobials ◽  
Fresh Cut

scholarly journals Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Coatings ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 503 ◽  
Author(s):  
Kübra Sultan Özdemir ◽  
Vural Gökmen
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Stability ◽  
Storage Period ◽  
Edible Films ◽  
Refrigerated Storage ◽  
Water Control ◽  
Antimicrobial Substances ◽  
Fresh Cut ◽  
Acid Coating

Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers’ preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan–ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 °C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan–ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage.

New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage

2009 ◽  
Vol 10 (1) ◽  
pp. 128-133 ◽  
Author(s):  
M.A. Del Nobile ◽  
A. Conte ◽  
C. Scrocco ◽  
J. Laverse ◽  
I. Brescia ◽  
...  
Keyword(s):  
Refrigerated Storage ◽  
Fresh Cut
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