Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Poor and inconsistent quality is a major barrier to increasing produce consumption, and the lack of shelf-life after purchase is the quality issue at retail displays of produce. This research aimed to investigate and identify cooling techniques, namely vacuum cooling and package icing used in supply chains, and any resulting extension of broccoli shelf-life, maintenance of physicochemical quality, and delay in microbial growth at retail stores. Broccoli (Brassica oleracea var. italica cv. Montop) sustainably grown in the highlands of northern Thailand, Chiang Mai Province, under the Royal Project Foundation was experimented on vacuum cooling and package icing were selected to precool broccoli to 4 ± 1 °C. The effects of vacuum cooling using a final pressure of 0.6 kPa for 30 min and package icing using liner Styrofoam boxes (the best ratio of broccoli to crushed ice was 1:1 w/w) on physicochemical qualities, microbial growth, and shelf-life in simulated refrigerated retail displays were examined. The results illustrated that the shelf-life and quality of broccoli could be extended using both vacuum cooling and package icing. Both precooling techniques inhibited the yellowing of florets, provided high sensory scores, delayed microbial growth, and could be able to extend the shelf-life of broccoli. However, package icing offered greater potential for maintaining quality, especially retaining bioactive compounds, and extending shelf-life, thereby increasing the produce market window from 5 to 12 days at 8 ± 1 °C with 85% RH. Therefore, package icing was recommended in the supply chain for fresh broccoli cv. Montop grown in northern Thailand.

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Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽

10.3390/foods10040844 ◽

2021 ◽

Vol 10 (4) ◽

pp. 844

Author(s):

Jun-Jie Xing ◽

Dong-Hui Jiang ◽

Zhen Yang ◽

Xiao-Na Guo ◽

Ke-Xue Zhu

Keyword(s):

Shelf Life ◽

Microbial Growth ◽

Treatment Time ◽

Positive Influence ◽

Quality Characteristics ◽

Plate Count ◽

Cooking Properties ◽

Total Plate Count ◽

Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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EUPHORBIA CADUCIFOLIA HAINES, EUPHORBIA NIVULIA BUCH. HAM AND EUPHORBIA TIRUCALLI LINN. LATEX SHELF-LIFE ASSESSMENT OF EUPHORBIA ANTIQUORUM LINN.

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2020v12i2.35406 ◽

2020 ◽

pp. 119-123

Author(s):

SUDIPTA ROY ◽

RABINARAYAN ACHARYA ◽

ANAGHA RANADE ◽

M. S. CHOLERA

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Microbial Growth ◽

Life Assessment ◽

Fungal Culture ◽

Standard Protocol ◽

Euphorbia Tirucalli ◽

Physical Attributes ◽

Ph Range

Objective: In the present study, an attempt was made to assess the shelf life of the Snuhi latex which is frequently used in fresh condition for the preparation of Ksharasutra, a medicated thread, used in Ayurveda. Methods: The latex of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli were collected individually and stored in air tight glass vials during the month of May, 2018. Physical attributes like Colour, odour, appearances, pH and microbial load of all four samples were assessed as per standard protocol. Assessment was made every day, 9 AM, for 7 d in room temperature and for 10 d in refrigerated samples. Results: Result shows that, pH range (start-end day) was 4.25-5.18, 4.79-5.12, 4.48-4.76 and 4.40-5.42 in case of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli at room temperature. It was found that, Aspergillus niger was found in Euphorbia antiquorum, Euphorbia caducifolia whereas Candida albicans was found in Euphorbia tirucalli latex in fungal culture on the 7th day after collection, when the samples were stored at room temperature. All the samples were free from microbial growth up to 10thday when stored at 4-5 °C in a refrigerator. Conclusion: Temperature, and moisture affects the quality of fresh snuhi latex. The latex remains free from microbial growth up to six days in room temperature and up to 10 d under at refrigerated temperature (4-5 °C).

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The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

Foods ◽

10.3390/foods9020240 ◽

2020 ◽

Vol 9 (2) ◽

pp. 240 ◽

Cited By ~ 3

Author(s):

Custódia Gago ◽

Rui Antão ◽

Cristino Dores ◽

Adriana Guerreiro ◽

Maria Graça Miguel ◽

...

Keyword(s):

Shelf Life ◽

Sodium Alginate ◽

Microbial Growth ◽

Titratable Acidity ◽

Soluble Solids ◽

Fruit Samples ◽

Solids Content ◽

Internal Browning ◽

Lemongrass Essential Oil

The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear.

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Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread

Food Technology and Biotechnology ◽

10.17113/ftb.55.04.17.5344 ◽

2017 ◽

Vol 55 (4) ◽

Cited By ~ 7

Author(s):

Dubravka Novotni ◽

◽

Ivna Vrana Špoljarić ◽

Saša Drakula ◽

Nikolina Čukelj ◽

...

Keyword(s):

Shelf Life ◽

Life Quality ◽

Vacuum Cooling

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Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

Journal of Agricultural Studies ◽

10.5296/jas.v9i2.18341 ◽

2021 ◽

Vol 9 (2) ◽

pp. 521

Author(s):

Lucas De Oliveira Soares Rebouças ◽

Julianna Paula do Vale Figueiredo ◽

Maria Carla da Silva Campelo ◽

Jovilma Maria Soares De Medeiros ◽

Renata Bezerra Gomes Rebouças ◽

...

Keyword(s):

Shelf Life ◽

Thermal Plasma ◽

Litopenaeus Vannamei ◽

Cold Plasma ◽

Microbial Growth ◽

Quality Attributes ◽

Pacific White Shrimp ◽

White Shrimp ◽

Non Thermal Plasma

This study aimed evaluating the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). Shrimp were divided into 4 sample groups: one control and the remaining groups subjected to cold plasma at frequencies of 5, 10, and 15 kHz, respectively, during 10 minutes of application followed by evaluation of chemical, physical, microbiological, and sensorial characteristics. Cold plasma contributed significantly to the maintenance of shrimp quality during storage, delaying the melanization process, microbial growth, improving the physicochemical and sensorial qualities of the samples. Exposure of white shrimp to non-thermal plasma at 15 kHz promoted better physicochemical, microbiological, and sensorial results, and increased the shelf life of samples by 5 days, suggesting that the treatment is effective to preserve the quality of shrimp.

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PENGARUH PERENDAMAN EKSTRAK DAUN MANGROVE (Sonneratia caseolaris) TERHADAP PENILAIAN MUTU ORGANOLEPTIK IKAN KUWE (Gnathanodon speciosus) SEGAR

TRITON : Jurnal Manajemen Sumberdaya Perairan ◽

10.30598/tritonvol17issue1page25-34 ◽

2021 ◽

Vol 17 (1) ◽

pp. 25-34

Author(s):

Nur A Saimima ◽

Abdul Rahman ◽

Desri N Manuhutu

Keyword(s):

Sample Preparation ◽

Shelf Life ◽

Leaf Extract ◽

Room Temperature ◽

Microbial Growth ◽

Assessment Data ◽

Organoleptic Quality ◽

Sonneratia Caseolaris

Fish is a comestible that is inclined to the deterioration of quality, especially by the activity of rotting microorganisms. One of the efforts to obstruct the decline in fish quality by using natural ingredients, namely mangrove leaves. This study aims to determine the utilization of mangrove leaf extract (Sonneratia caseolaris) on the organoleptic quality of fresh golden trevally fish (Gnathanodon speciosus). The research was conducted in March 2020 at the Marine Hatchery Laboratory and Processing Workshop SUPM in Waiheru Ambon. The research used a laboratory experimental method with several stages, these were sample preparation, mangrove leaf extract preparation, immersion of golden trevally fish in mangrove leaf extract, storage, and analysis of organoleptic assessment data. Organoleptic assessments including eyes, gills, body surface slime, meat (color and appearance), smell and texture were carried out every 6 hours until the quality of the fish was rejected by the panelists. The results showed that soaking mangrove leaf extract can inhibit microbial growth in fish. The concentrations of mangrove leaf extract 2% and 4% could lengthen the shelf life of fresh golden trevally fish at room temperature for 6 hours longer than the control. In addition, the mangrove leaf extract immersion treatment can maintain the organoleptic value of fish. In conclusion, the results of the organoleptic quality assessment of fresh golden trevally fish (Gnathanodon speciosus) in soaking treatment of mangrove leaf extract (Sonneratia caseolaris) with a concentration of 2%-4% can maintain the shelf life of golden trevally fish. This is due to the role of secondary metabolic compounds contained in mangrove leaves which can inhibit microbial growth. ABSTRAK Ikan merupakan bahan pangan yang sangat mudah mengalami kemunduran mutu terutama oleh aktivitas mikroorganisme pembusuk. Salah satu upaya untuk menghambat penurunan mutu ikan dengan menggunakan bahan alami yaitu daun mangrove. Penelitian ini bertujuan untuk mengetahui pemanfaatan ekstrak daun mangrove (Sonneratia caseolaris) terhadap mutu organoleptik ikan kuwe (Gnathanodon speciosus) segar. Penelitian dilakukan pada bulan Maret 2020 di Laboratorium Hatchery Laut dan Workshop Pengolahan SUPM Waiheru Ambon. Penelitian menggunakan metode experimental laboratories dengan tahapan-tahapan yaitu persiapan sampel, preparasi ekstrak daun mangrove, perendaman ikan kuwe dalam esktrak daun mangrove, penyimpanan, serta analisa data penilaian organoleptik. Penilaian organoleptik meliputi mata, insang, lendir permukaan badan, daging (warna dan kenampakan), bau serta tekstur dilakukan setiap 6 jam sekali sampai mutu ikan ditolak oleh panelis. Hasil penelitian menunjukan bahwa perendaman ekstrak daun mangrove dapat menghambat pertumbuhan mikroba pada ikan. Konsentrasi ekstrak daun mangrove 2% dan 4% dapat memperpanjang daya simpan ikan kuwe segar pada suhu kamar 6 jam lebih lama dibandingkan kontrol. Disamping itu, perlakuan perendaman ekstrak daun mangrove dapat mempertahankan nilai organoleptik ikan. Kesimpulannya Hasil penilaian mutu organoleptik ikan kuwe (Gnathanodon speciosus) segar dalam perlakuan perendaman ekstrak daun mangrove (Sonneratia caseolaris) dengan konsentrasi 2%-4% dapat mempertahankan daya simpan ikan kuwe. Hal ini disebabkan peran senyawa metabolik sekunder yang terkandung pada daun mangrove yang dapat menghambat pertumbuhan mikroba. Kata Kunci: Sonneratia caseolaris, Gnathanodon speciosus, organoleptik, daun mangrove, ekstrak

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Microbial growth models for shelf life prediction in an Icelandic cod supply chain

Food and Environment ◽

10.2495/fenv110071 ◽

2011 ◽

Cited By ~ 1

Author(s):

R. Gospavic ◽

H. L. Lauzon ◽

V. Popov ◽

E. Martinsdottir ◽

M. N. Haque ◽

...

Keyword(s):

Supply Chain ◽

Shelf Life ◽

Life Prediction ◽

Microbial Growth ◽

Growth Models ◽

Shelf Life Prediction

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Microbiological and chemical-physical shelf-life and panel test to evaluate acceptability of liver mortadella

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.6165 ◽

2016 ◽

Vol 5 (4) ◽

Cited By ~ 1

Author(s):

Erica Tirloni ◽

Simone Stella ◽

Cristian Bernardi ◽

Vittorio Maria Moretti ◽

Carla Bersani ◽

...

Keyword(s):

Shelf Life ◽

Storage Time ◽

Microbial Growth ◽

Panel Test ◽

Physical Chemical ◽

Lipid Stability ◽

Low Salt ◽

Microbiological Parameters ◽

Coagulase Positive Staphylococci

This study aimed to evaluate the shelf life of sliced cooked liver mortadella packaged in MAP (70-85% N2, 15-30% CO2) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proximate composition, aw nitrites and NaCl content were determined at T0. Weekly, samples were submitted to microbiological (TVC, LAB, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., Coagulase Positive Staphylococci, Sulphite reducing Clostridia, yeasts and moulds, Listeria monocytogenes and Salmonella spp.) and physical-chemical analyses (pH, colorimetric parameters, TVBN, TBARs), in parallel with consumer acceptability tests. The product characteristics (low salt and nitrites concentration, high aw and pH close to 6.5) were not efficient hurdles for microbial growth. No pathogens were detected in the samples; the initial TVC (5.4 Log CFU/g) increased rapidly, reaching values around 8 Log CFU/g at T14 for both the series, and was almost totally composed by LAB, leading to the acidification of the product (pH at T49 = 5.05 at 4°C and 5.24 at 8°C). The other microbiological parameters were below 2 Log CFU/g. The product showed a good protein and lipid stability (TVBN <33 N/100g and TBARs <8 nmol/g at T49). The sensorial quality of liver mortadella was more affected by the storage time than by the temperature. An evident colour modification was detected after T35, when the product was also frequently rejected by the panellists, mainly due to odour. Thus, the shelf life of sliced cooked liver mortadella should be shortened below 30 days.

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Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.233-235.1985 ◽

2011 ◽

Vol 233-235 ◽

pp. 1985-1988 ◽

Cited By ~ 1

Author(s):

Wei Li Li ◽

Xi Hong Li ◽

Ya Jun Sun ◽

Yao Tang ◽

Yu Qian Jiang ◽

...

Keyword(s):

Shelf Life ◽

Microbial Growth ◽

Phenolic Content ◽

Life Quality ◽

Total Phenolic ◽

Modified Atmospheres ◽

Fresh Cut ◽

Over Time ◽

Quality And Shelf Life

Impacts of packaging conditions on shelf-life quality of fresh-cut ‘Lushanxiang’ kiwifruit were investigated during 12 d of storage at 4 °C. Fruit slices were wrapped in 64 μm polypropylene (PP) ﬁlm flushing with high CO2 (40% or 10%) atmosphere or passive modiﬁed atmospheres (air). Measurements of firmness, total phenolic content, chlorophyll and microbial growth were evaluated over time. Active packaging with the initial 10% CO2 plus 5% O2 was the most effective in maintaining flesh firmness, total phenolic and chlorophyll content, which was still 11N, 0.75 mg/mL and 0.09 mg/g respectively. Both 40% and 10% CO2 active modified packaging signiﬁcantly inhibited the microbial grows. Further researches are needed to evaluate the sensory aspects, as well as to characterize the ﬂesh translucency phenomenon of fresh-cut kiwifruits.

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Effects of Perforation Mediated-modified Atmospheric Packaging (MAP) on Shelf Life and Quality of Calcium Chloride Treated Bell Pepper (Capsicum annum)

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-200 ◽

2020 ◽

Author(s):

Pragya Adhikari ◽

Nisha Paneru ◽

Kanti Thapa ◽

Aashish Dhakal

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Calcium Chloride ◽

Room Temperature ◽

Microbial Growth ◽

Bell Pepper ◽

Capsicum Annum ◽

Modified Atmospheric Packaging ◽

Ambient Room Temperature

Background: Capsicums having high respiration, transpiration, and ethylene production rates along with high susceptibility to microbial growth deteriorate rapidly during storage leading to higher loss. The current study was conducted to assess the effects of Perforation mediated- modified atmospheric packaging (MAP) on shelf life and quality of calcium chloride treated bell pepper (Capsicum annum). Methods: For this purposed green mature fruits capsicum annum variety Indra were pretreated with calcium chloride, weighed 1kg and packed in Low-density polyethylene with no perforation (T1), LDPE with 4 perforations(T2), LDPE with 8 perforations(T3), LDPE with 12 perforations(T4), LDPE with 16 perforation(T5) and open tray (T6) and stored at ambient room temperature of laboratory. Three replications were maintained for each treatment with CRD Design and different parameters were evaluated during the study period. Result: Capsicum stored in perforated LDPE packet exhibited less weight loss, higher shelf life and higher vitamin C content compared to capsicum kept in an open tray. With less perforations weight loss was less. Moreover, LDPE with 16 perforations can be considered the best treatment because with higher numbers of pores it exhibited comparatively higher shelf life, optimum quality of fruits and also check the spoilage of the fruits as compared to all treatments.

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