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

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

Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples

2016 ◽  
Vol 54 ◽  
pp. 11-19 ◽  
Author(s):  
Lorenzo Siroli ◽  
Francesca Patrignani ◽  
Diana I. Serrazanetti ◽  
Lucia Vannini ◽  
Elisa Salvetti ◽  
...  
Keyword(s):  
Shelf Life ◽  
Lactococcus Lactis ◽  
Minimally Processed ◽  
Natural Antimicrobials ◽  
Lactis Strain

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

2015 ◽  
Vol 47 ◽  
pp. 74-84 ◽  
Author(s):  
Lorenzo Siroli ◽  
Francesca Patrignani ◽  
Diana I. Serrazanetti ◽  
Giulia Tabanelli ◽  
Chiara Montanari ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Minimally Processed ◽  
Natural Antimicrobials

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

Shelf-life of minimally processed table grapes packed in snack-size containers

2018 ◽  
pp. 417-424
Author(s):  
E. Nicolosi ◽  
F. Ferlito ◽  
M. Amenta ◽  
P. Rapisarda
Keyword(s):  
Shelf Life ◽  
Minimally Processed ◽  
Table Grapes

scholarly journals Shelf life and quality of minimally processed pumpkins

2019 ◽  
Vol 3 (2) ◽  
pp. 336-342
Author(s):  
Keila Sousa Lima ◽  
Maria J. Pigó da Costa ◽  
Maria Lúcia da S. Lima ◽  
Alex G. Sanches ◽  
Carlos A. M. Cordeiro
Keyword(s):  
Shelf Life ◽  
Minimally Processed

scholarly journals Design and Analysis of a Modified-atmosphere Package for Minimally Processed Romaine Lettuce

1996 ◽  
Vol 121 (4) ◽  
pp. 722-729 ◽  
Author(s):  
Kevin I. Segall ◽  
Martin G. Scanlon
Keyword(s):  
Shelf Life ◽  
Consumption Rate ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Packaging Film ◽  
Romaine Lettuce ◽  
Minimally Processed ◽  
Headspace Gas ◽  
Consumption Rates ◽  
Critical Choice

The first goal of this study was to determine the packaging film O2 permeability required to maintain a steady-state O2 concentration of 3% in modified-atmosphere packaging (MAP) of minimally processed romaine lettuce (Lactuca sativa L.). The second goal of the study was to determine the extent to which MAP could preserve lettuce quality and consequently extend product shelf life. Oxygen consumption rates of commercially prepared lettuce samples were determined in a closed system for each of three atmospheres (3% O2 combined with either 6%, 10%, or 14% CO2). Enzymatic, quadratic, and linear mathematical models were compared to determine which best described the respiratory data. The linear model was the most suitable and was used to predict the O2 consumption rate of the minimally processed romaine lettuce under the desired package headspace gas concentrations. The predicted O2 consumption rate was used to calculate the necessary O2 permeability for the packaging film. Packages (21.6 × 25.4 cm) were constructed from a polypropylene-polyethylene-laminate film with the appropriate O2 permeability. Packaged samples were stored under three modified atmospheres (MAs) (3% O2 combined with either 6%, 10%, or 14% CO2) for 20 days, and headspace gas concentrations, lettuce appearance, and color were evaluated every other day. Growth of pectinolytic and lactic acid bacteria was also studied. The O2 consumption rate of the lettuce decreased with increasing CO2 levels. The O2 levels in the MA packages equilibrated at 7% to 11%. Compared to a control atmosphere of air, MAP delayed the development of tissue discoloration. Preliminary results indicated no effect of MAP on microbial growth. Of the three CO2 levels, 10% was slightly more effective than 6% and 14%. Critical choice of packaging permeabilities combined with MAP maintained the quality of minimally processed romaine lettuce and thereby increased shelf life by about 50%.

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