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

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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Detection of Peanut Allergen Traces with a Real Time PCR Assay - The Challenge to Protect Food-Allergic Consumers

Journal of Food Research ◽

10.5539/jfr.v7n1p32 ◽

2017 ◽

Vol 7 (1) ◽

pp. 32 ◽

Cited By ~ 2

Author(s):

Dimitra Houhoula ◽

Stamatios Koussissis ◽

Vladimiros Lougovois ◽

John Tsaknis ◽

Dimitra Kassavita ◽

...

Keyword(s):

Real Time ◽

Real Time Pcr ◽

Rapid Detection ◽

Food Products ◽

Molecular Techniques ◽

Food Allergens ◽

Pcr Assay ◽

Peanut Allergen ◽

Pcr Method ◽

Detection And Quantification

The aim of the present study was the implementation of molecular techniques in the detection and quantification of allergic substances of peanut in various kinds of food products, e.g., breakfast cereals, chocolates and biscuits that are frequently related to allergies. In some cases, the presence of peanuts can be due to contamination during production and are not declared on the label. A total of 152 samples were collected from supermarkets and were analysed by a Real Time PCR method. The results indicated that 125 samples (83,3%) were found positive in peanut traces but the most important finding is that from the 84 samples that had no allergen declaration for peanuts, 48 (57,1%) of them were found positive. In conclusion, Real Time PCR can be a very important tool for the rapid detection and quantification of food allergens.

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Quantitative real-time PCR assays to detect DNA degradation in soy-based food products

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.3563 ◽

2009 ◽

Vol 89 (7) ◽

pp. 1137-1144 ◽

Cited By ~ 19

Author(s):

Sarah R Murray ◽

Ruth C Butler ◽

Gail M Timmerman-Vaughan

Keyword(s):

Real Time ◽

Real Time Pcr ◽

Food Products ◽

Dna Degradation ◽

Quantitative Real Time Pcr ◽

Pcr Assays

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A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains

Foods ◽

10.3390/foods10112740 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2740

Author(s):

Antonia Albrecht ◽

Maureen Mittler ◽

Martin Hebel ◽

Claudia Waldhans ◽

Ulrike Herbert ◽

...

Keyword(s):

Shelf Life ◽

Real Time ◽

Ph Value ◽

Gompertz Model ◽

Quality Parameters ◽

Viable Count ◽

Short Sales ◽

Time Dynamic ◽

Sensory Data ◽

Model Approach

The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefore, 647 samples of ma-packed pork loin were investigated in isothermal and non-isothermal storage trials. For the identification of the most suitable spoilage predictors, typical meat quality parameters (pH-value, color, texture, and sensory characteristics) as well as microbial contamination (total viable count, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae) were analyzed at specific investigation points. Dynamic modeling was conducted using a combination of the modified Gompertz model (microbial data) or a linear approach (sensory data) and the Arrhenius model. Based on these models, a four-point scale grading system for the DSLC was developed to predict the product status and shelf-life as a function of temperature data in the supply chain. The applicability of the DSLC was validated in a pilot study under real chain conditions and showed an accurate real-time prediction of the product status.

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Development of Reverse Transcription (RT)-PCR and Real-Time RT-PCR Assays for Rapid Detection and Quantification of Viable Yeasts and Molds Contaminating Yogurts and Pasteurized Food Products

Applied and Environmental Microbiology ◽

10.1128/aem.69.7.4116-4122.2003 ◽

2003 ◽

Vol 69 (7) ◽

pp. 4116-4122 ◽

Cited By ~ 106

Author(s):

Gianluca Bleve ◽

Lucia Rizzotti ◽

Franco Dellaglio ◽

Sandra Torriani

Keyword(s):

Real Time ◽

Food Products ◽

Fungal Species ◽

Universal Primers ◽

Rt Pcr ◽

Specificity And Sensitivity ◽

Actin Mrna ◽

Pcr Assays ◽

Food Commodities ◽

Yeasts And Molds

ABSTRACT Reverse transcriptase PCR (RT-PCR) and real-time RT-PCR assays have been used to detect and quantify actin mRNA from yeasts and molds. Universal primers were designed based on the available fungal actin sequences, and by RT-PCR they amplified a specific 353-bp fragment from fungal species involved in food spoilage. From experiments on heat-treated cells, actin mRNA was a good indicator of cell viability: viable cells and cells in a nonculturable state were detected, while no signal was observed from dead cells. The optimized RT-PCR assay was able to detect 10 CFU of fungi ml−1 in pure culture and 103 and 102 CFU ml−1 in artificially contaminated yogurts and pasteurized fruit-derived products, respectively. Real-time RT-PCR, performed on a range of spoiled commercial food products, validated the suitability of actin mRNA detection for the quantification of naturally contaminating fungi. The specificity and sensitivity of the procedure, combined with its speed, its reliability, and the potential automation of the technique, offer several advantages to routine analysis programs that assess the presence and viability of fungi in food commodities.

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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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A Real-Time PCR Method for the Authentication of Common Cuttlefish (Sepia officinalis) in Food Products

Foods ◽

10.3390/foods9030286 ◽

2020 ◽

Vol 9 (3) ◽

pp. 286 ◽

Cited By ~ 2

Author(s):

Amaya Velasco ◽

Graciela Ramilo-Fernández ◽

Carmen G. Sotelo

Keyword(s):

Real Time ◽

Real Time Pcr ◽

Food Products ◽

Polymerase Chain Reaction Method ◽

Cross Reactivity ◽

Sepia Officinalis ◽

Base Pairs ◽

Mitochondrial Coi ◽

Fresh Frozen ◽

Pcr Method

Cephalopods are very relevant food resources. The common cuttlefish (Sepia officinalis) is highly appreciated by consumers and there is a lack of rapid methods for its authentication in food products. We introduce a new minor groove binding (MGB) TaqMan real-time PCR (Polymerase Chain Reaction) method for the authentication of S. officinalis in food products to amplify a 122 base pairs (bp) fragment of the mitochondrial COI (Cytochrome Oxidase I) region. Reference and commercial samples of S. officinalis showed a threshold cycle (Ct) mean of 14.40, while the rest of the species examined did not amplify, or showed a significantly different Ct (p < 0.001). The calculated efficiency of the system was 101%, and the minimum DNA quantity detected was 10−4 ng. No cross-reactivity was detected with any other species, thus, the designed method differentiates S. officinalis from other species of the genus Sepia and other cephalopod species and works for fresh, frozen, grilled, cooked and canned samples of Sepia spp. The method has proved to be reliable and rapid, and it may prove to be a useful tool for the control of fraud in cuttlefish products.

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