Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

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Effect of modified atmosphere packaging (MAP) and NatureSeal® treatment on the physico-chemical, microbiological, and sensory quality of fresh-cut d’Anjou pears

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2019.100454 ◽

2020 ◽

Vol 23 ◽

pp. 100454

Author(s):

Raafia Siddiq ◽

Rafael Auras ◽

Muhammad Siddiq ◽

Kirk D. Dolan ◽

Bruce Harte

Keyword(s):

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Physico Chemical ◽

Fresh Cut

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Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

Coatings ◽

10.3390/coatings5040931 ◽

2015 ◽

Vol 5 (4) ◽

pp. 931-961 ◽

Cited By ~ 11

Author(s):

Maria Corbo ◽

Daniela Campaniello ◽

Barbara Speranza ◽

Antonio Bevilacqua ◽

Milena Sinigaglia

Keyword(s):

Fruits And Vegetables ◽

Storage Temperature ◽

Modified Atmosphere Packaging ◽

Special Focus ◽

Modified Atmosphere ◽

Modified Atmospheres ◽

Physico Chemical ◽

High O2 ◽

Fresh Cut

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.

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Gas Composition and Temperature Affect Quality of Fresh-cut Fennel

HortScience ◽

10.21273/hortsci.40.3.737 ◽

2005 ◽

Vol 40 (3) ◽

pp. 737-739 ◽

Cited By ~ 5

Author(s):

V.H. Escalona ◽

F. Artés-Hernández ◽

F. Artés

Keyword(s):

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Gas Composition ◽

Polypropylene Film ◽

Foeniculum Vulgare ◽

Fresh Cut ◽

Sensory Changes ◽

Cut Surface

Freshly harvested bulbs of fennel (Foeniculum vulgare var. dulce) `Clio' were sliced at 5 °C, dipped in 100 mg·L–1 NaOCl solution, and packaged in passive modified atmosphere packaging (MAP) by using trays covered and thermal sealed with unperforated or perforated polypropylene film. According to common commercial needs a shelf life of 14 d at 0 and 5 °C was applied. The respiration rate of fresh-cut fennel was 1.3- to 1.7-fold higher at 5 °C than at 0 °C, and was 1.4- to 1.8-fold higher than that reported for whole bulbs. MAP did not prevent the declines in SSC and TA that occurred during storage, while pH did not change. Water loss was lower than 0.1% in all treatments, and no decay or physiological disorders developed during storage. The gas compositions of 16 to 18 kPa O2 plus 2 to 4 kPa CO2 generated within the perforated packages at 0 and 5 °C or 1.5 to 2 kPa O2 plus 18 to 20 kPa CO2 in unperforated packages at 5 °C did not inhibit browning on the cut surface or other sensory changes of the slices. However, atmospheres in unperforated packages of 4 to 6 kPa O2 plus 10 to 14 kPa CO2 at 0 °C maintained the sensory quality like at harvest.

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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

2021 ◽

Author(s):

Md. Azizul Haque ◽

Md. Asaduzzaman ◽

Md. Sultan Mahomud ◽

Md. Rizvi Alam ◽

Alin Khaliduzzaman ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Condition ◽

Modified Atmosphere ◽

High Carbon ◽

Modified Atmospheric Packaging ◽

Iceberg Lettuce ◽

Microbial Development ◽

Fresh Cut ◽

Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽

10.3390/foods9080988 ◽

2020 ◽

Vol 9 (8) ◽

pp. 988

Author(s):

Bernardo Pace ◽

Imperatrice Capotorto ◽

Michela Palumbo ◽

Sergio Pelosi ◽

Maria Cefola

Keyword(s):

Citric Acid ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Packaging Material ◽

Combined Effect ◽

Modified Atmosphere ◽

Iceberg Lettuce ◽

Fresh Cut ◽

Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

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Packaging Venison for Extended Chilled Storage: Comparison of Vacuum and Modified Atmosphere Packaging Containing 100% Carbon Dioxide

Journal of Food Protection ◽

10.4315/0362-028x-52.12.886 ◽

1989 ◽

Vol 52 (12) ◽

pp. 886-893 ◽

Cited By ~ 19

Author(s):

DENNIS L. SEMAN ◽

KENNETH R. DREW ◽

ROGER P. LITTLEJOHN

Keyword(s):

Cervus Elaphus ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Drip Loss ◽

Surface Color ◽

Chilled Storage ◽

Acceptable Quality ◽

Plate Counts ◽

Barrier Film

Thirty red deer (Cervus elaphus) stags were slaughtered at three deer slaughter premises (plants A, B, and C) to determine the effects of initial microbial flora on the quality of chilled venison loins stored using three packaging methods: vacuum packaging (VP), modified atmosphere packaging using an ultra-high barrier outer barrier film (CO2-UHB), and modified atmosphere packaging using a dual aluminized polyethylene outer barrier film (CO2-MPET), all of which were stored for 6, 12, and 18 weeks at −1 ± 3°C. Carcasses slaughtered in plant B had higher aerobic plate counts than those killed at either plants A or C. Location of slaughter had little effect on loin quality except for drip loss, pH and anaerobic and lactic acid bacteria counts. Oxygen levels increased in the modified atmosphere packages (P<0.05) during storage from 12 to 18 weeks (CO2-UHB, 1%; CO2-MPET, 0.05%). Loins packaged in CO2 -UHB exhibited less acceptable surface color than meat packaged in CO2 -MPET or VP. Aroma, flavor, texture, and acceptability scores decreased (P<0.05) when loins were stored over 12 weeks regardless of packaging method. pH values of loins packaged in modified atmosphere packs were lower (P<0.05) than those in VP. The regression relationship between percent drip loss and pH was given by % drip = 39.1–6.49 [Standard error (SE) 1.52] pH. Acceptable display color of steaks cut from the loins, regardless of treatment, decreased as loins were stored from 6 to 18 weeks. These results suggest that vacuum packaged venison loins resulted in meat of acceptable quality after 12 and 18 weeks of chilled storage, and that modified atmosphere packaging contributed no additional benefit.

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Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

Packaging Research ◽

10.1515/pacres-2017-0002 ◽

2017 ◽

Vol 2 (1) ◽

pp. 12-21 ◽

Cited By ~ 1

Author(s):

Kaytana Morgan ◽

Noureddine Benkeblia

Keyword(s):

Sensory Quality ◽

Chilling Injury ◽

Modified Atmosphere Packaging ◽

Aerobic Bacteria ◽

Modified Atmosphere ◽

Weight Losses ◽

Oriented Polypropylene ◽

Sensory Qualities ◽

Blighia Sapida

Abstract In this study, we investigated the effects of two modified atmosphere packaging films [Osmolux (Osx) and Oriented PolyPropylene (OPP)] on the microbiological and the sensory qualities of ackee fruit (Blighia sapida Köenig) arils stored during eight days under two refrigerated temperatures, 5 ±1°C and 10 ±1°C. The control samples of ackee arils were packaged in a macro-perforated highdensity polypropylene film (MP). The results showed that mesophilic aerobic bacteria (MAB), yeasts and moulds were lower under OPP, although MAB of MP was lower at 5°C. At 10°C, the pH of the ackee arils stored in Osx and OPP did not vary significantly, but the pH ofMP showed an increase from 5.32 to 5.95 and 5.83 at 5°C and 10°C, respectively. Results also showed that under OPP, weight losses were lower and averaged 0.12%and 0.19%after eight days storage at 5°C and 10°C, respectively, while the sensory quality attributes were preserved up to six days. Conclusively, OPP showed better attributes for MAP storage of ackee arils under refrigerated temperatures, although none of the two films were effective to reduce the chilling injury after the eight days storage.

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Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell Peppers

Journal of Food Protection ◽

10.4315/0362-028x-53.3.255 ◽

1990 ◽

Vol 53 (3) ◽

pp. 255-257 ◽

Cited By ~ 27

Author(s):

R. E. BRACKETT

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Surface Ph ◽

Color Changes ◽

Bell Peppers ◽

Yeasts And Molds

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

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The Effects of Quality Changes in Pomfret (Pampus argenteus) Fillets from Different Treatments during Chilled Storage

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1051.378 ◽

2014 ◽

Vol 1051 ◽

pp. 378-382

Author(s):

Wei Qing Lan ◽

Jing Xie ◽

Feng Zhu ◽

Rui Qi Zhu

Keyword(s):

Shelf Life ◽

Sensory Quality ◽

Ph Value ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Total Volatile ◽

K Value ◽

Chilled Storage ◽

Pampus Argenteus

The effects of modified atmosphere packaging (MAP: 80%CO2/20%O2) and chitosan (CS: 10.0g/L) on the shelf-life of pomfret (Pampus argenteus) fillets during chilled storage were studied. Quality assessment was based on biochemical (total viable counts (TVC), total volatile base nitrogen (TVB-N), tri-methylamine (TMA-N), K-value, pH value) and sensory analysis indices determination. The results showed that MAP and CS could keep the sensory quality of Pampus argenteus, delay its deteriorating speeds and slow down the increase of K-value effectively. Compared with the control samples, the shelf-life of pomfret samples in MAP and CS stored at 4±1°C were 10, 12d respectively.

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