scholarly journals Bio-Packaging Material Impact on Blueberries Quality Attributes under Transport and Marketing Conditions

Polymers ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 481
Author(s):  
María Julieta Bof ◽  
Franco Emanuel Laurent ◽  
Facundo Massolo ◽  
Delia Elisa Locaso ◽  
Florencia Versino ◽  
...  
Keyword(s):  
Weight Loss ◽  
Corn Starch ◽  
Barrier Properties ◽  
Quality Attributes ◽  
Quality Parameters ◽  
Processing Waste ◽  
Surface Color ◽  
Biodegradable Film ◽  
Grapefruit Seed Extract ◽  
Fungal Deterioration

Blueberries are highly appreciated for their high antioxidant content but are also particularly susceptible to fungal deterioration. In this work, corn starch and chitosan, byproducts of the fishing industry, as well as active compounds obtained from citrus processing waste were used to obtain active biodegradable film packaging. Blueberries were packed in corn starch–chitosan (CS:CH) films and in active films containing lemon essential oil (LEO) or grapefruit seed extract (GSE). The effects of film packaging on the quality parameters of berries and the fungal incidence of disease during storage were studied and compared to benchmark materials. A conservation assay simulating transport and commercialization conditions was conducted. Blueberries packed in CS:CH films showed antioxidant capacity values closer to those packed in commercial PET containers (Clamshells), preserving 84.8% of the initial antioxidants content. Fruit packed in LEO films exhibited the greatest weight loss and rot incidence, and poor surface color. CS:CH and GSE films controlled the fruit respiration rate and weight loss, therefore they are materials with adequate barrier properties for blueberries conservation. Bags formulated with GSE showed adequate barrier properties to maintain fruit quality attributes without the incidence of rottenness, being an interesting option for blueberries exportation.

scholarly journals Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 564
Author(s):  
Abdollatif Sheikhi ◽  
Seyed Hossein Mirdehghan ◽  
Hamid Reza Karimi ◽  
Louise Ferguson
Keyword(s):  
Weight Loss ◽  
Modified Atmosphere Packaging ◽  
Ambient Air ◽  
Quality Attributes ◽  
Quality Parameters ◽  
The Other ◽  
Postharvest Quality ◽  
Carotenoid Content ◽  
Modified Atmosphere ◽  
Anthocyanin Content

The effects of passive- and active-modified atmosphere packaging (passive- and active-MAP) were investigated on the physio-chemical and quality attributes of fresh in-hull pistachios stored at 4 ± 1 °C and 90 ± 5% R.H. Fresh pistachios were packaged under each of the following gas combinations: active-MAP1 (AMA1) (5% O2 + 5% CO2), AMA2 (5% O2 + 25% CO2), AMA3 (5% O2 + 45% CO2), AMA4 (2.5% O2 + 5% CO2), AMA5 (2.5% O2 + 25% CO2), and AMA6 (2.5% O2 + 45% CO2), all balanced with N2, as well as passive-MAP (PMA) with ambient air (21% O2 + 0.03% CO2 + 78% N2). Changes in quality parameters were evaluated after 0, 15, 30 and 45 days of storage. Results demonstrated that AMA6 and PMA had significantly lower (7.96 Log CFU g−1) and higher (9.81 Log CFU g−1) aerobic mesophilic bacteria counts than the other treatments. However, the AMA6 treatment decreased, kernel chlorophyll and carotenoid content, hull antioxidant capacity, and anthocyanin content. The PMA treatment produced a significant weight loss, 0.18%, relative to the other treatments. The active-MAP treatments were more effective than the passive-MAP in decreasing weight loss, microbial counts, kernel total chlorophyll (Kernel TCL), and kernel carotenoid content (Kernel CAC). The postharvest quality of fresh in-hull pistachios was maintained best by the AMA3 (5% O2 + 45% CO2 + 50% N2) treatment.

scholarly journals Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1782
Author(s):  
Juan Manuel Tirado-Gallegos ◽  
Paul Baruk Zamudio-Flores ◽  
Miguel Espino-Díaz ◽  
René Salgado-Delgado ◽  
Gilber Vela-Gutiérrez ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Good Alternative ◽  
Quality Attributes ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Molecular Weights ◽  
Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

scholarly journals Modern Biodegradable Plastics—Processing and Properties Part II

Materials ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2523
Author(s):  
Janusz W. Sikora ◽  
Łukasz Majewski ◽  
Andrzej Puszka
Keyword(s):  
Water Vapor ◽  
Rotational Speed ◽  
Corn Starch ◽  
Potato Starch ◽  
Reference Sample ◽  
Film Surface ◽  
Barrier Properties ◽  
Processing Parameters ◽  
Biodegradable Plastics ◽  
Film Blowing

Four different plastics were tested: potato starch based plastic (TPS-P)–BIOPLAST GF 106/02; corn starch based plastic (TPS-C)–BioComp BF 01HP; polylactic acid (polylactide) plastic (PLA)—BioComp BF 7210 and low density polyethylene, trade name Malen E FABS 23-D022; as a petrochemical reference sample. Using the blown film extrusion method and various screw rotational speeds, films were obtained and tested, as a result of which the following were determined: breaking stress, strain at break, static and dynamic friction coefficient of film in longitudinal and transverse direction, puncture resistance and strain at break, color, brightness and gloss of film, surface roughness, barrier properties and microstructure. The biodegradable plastics tested are characterized by comparable or even better mechanical strength than petrochemical polyethylene for the range of film blowing processing parameters used here. The effect of the screw rotational speed on the mechanical characteristics of the films obtained was also demonstrated. With the increase in the screw rotational speed, the decrease of barrier properties was also observed. No correlation between roughness and permeability of gases and water vapor was shown. It was indicated that biodegradable plastics might be competitive for conventional petrochemical materials used in film blowing niche applications where cost, recyclability, optical and water vapor barrier properties are not critical.

Antimicrobial biodegradable Film Based on Corn starch/Satureja khuzestanica essential oil/ Ag-TiO₂ Nanocomposites

2021 ◽  
Author(s):  
neda sallak ◽  
abbasali motallebi Moghanjoughi ◽  
Maryam Ataee ◽  
amirali anvar ◽  
leila golestan
Keyword(s):  
Essential Oil ◽  
Corn Starch ◽  
Biodegradable Film ◽  
Satureja Khuzestanica

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

scholarly journals Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1183
Author(s):  
Radka Langová ◽  
Miroslav Jůzl ◽  
Olga Cwiková ◽  
Ivica Kos
Keyword(s):  
Vitamin C ◽  
Negative Impact ◽  
Quality Attributes ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Dried Grapes ◽  
Colony Forming Units ◽  
Colour Parameters ◽  
Increasing Temperature

The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65, and 60 °C), drying at 70 °C, and lyophilisation. The quality attributes such as total soluble solids, water activity, content of vitamin C, the colour parameters (L*, a*, b*), and microbiological (colony forming units, moulds, yeasts) and sensory (smoothness, gloss, colour, odour, chewability, juiciness, flavour, and overall impression) analysis were determined, depending on the method of drying. Lyophilised grapes from the Jakubské variety had the highest vitamin C content. They contained 0.58 mg of vitamin C per 100 g of dried grapes. However, no significant differences between varieties in vitamin C content were found. This confirmed concerns about the negative impact on the nutritional quality of dried grapes with increasing temperature. The lowest total count of microorganisms (CFU), moulds, and yeasts were determined after using highest drying temperature (70 °C). Higher CFU values were determined in lyophilised grapes, and then followed by grapes dried at 40 °C. Lyophilised grapes and grapes dried at 40 °C achieved the best sensory rating in general. The final product was intended to have a unique appearance while maintaining the evaluated quality parameters.

scholarly journals Estimation of the Weights of Almond Nuts Based on Physical Properties through Data Mining

2018 ◽  
Vol 46 (2) ◽  
pp. 579-584 ◽  
Author(s):  
Feyza GÜRBÜZ ◽  
Bünyamin DEMİR ◽  
İkbal ESKİ ◽  
Zeynel Abidin KUŞ ◽  
Kadir Uğurtan YILMAZ ◽  
...  
Keyword(s):  
Data Mining ◽  
Fruits And Vegetables ◽  
Geometric Mean ◽  
Shape Index ◽  
Quality Attributes ◽  
Quality Parameters ◽  
Mining Operations ◽  
Market Values ◽  
Kernel Length ◽  
Mean Diameter

Quality attributes are the major parameters designating market values of the agricultural goods and commodities. Several practices are applied to improve quality parameters of the fruits and vegetables. Such quality attributes should also be estimated through various approaches before to design of equipment and tools used in handling and processing of these goods and to design storage facilities. Data mining is a novel approach used to estimate various attributes or quality parameters of the fruits from previously measured attributes. Different algorithms embedded into data mining operations may yield quite accurate and reliable equations for estimation of quality attributes. Almond is a significant cash crop for growers. Since almond is quite tolerant to droughts and salinity, it is preferred in various parts of the country by producers. Weight is the primary quality parameter designating market value of the almonds. This study was conducted to estimate nut weights of seven different almond varieties and to develop an equation for the estimation of nut weights. Data mining approach was used to estimate nut weights from physical fruit quality attributes (kernel length, width, thickness, arithmetic mean diameter, geometric mean diameter, sphericity, surface area, volume, shape index and aspect ratio). Present findings revealed quite significant, accurate and practicable rules to estimate the nut weights of different almond varieties. It was concluded that data mining could be used as a reliable tool to estimate the nut weights of different almond varieties from the physical attributes of the fruits.

scholarly journals Effects of Tensile Stress and Soil Burial on Mechanical and Chemical Degradation Potential of Agricultural Plastic Films

2020 ◽  
Vol 12 (19) ◽  
pp. 7985 ◽  
Author(s):  
Yanan Han ◽  
Min Wei ◽  
Xiaoyan Shi ◽  
Dong Wang ◽  
Xulong Zhang ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Weight Loss ◽  
Tensile Stress ◽  
Film Surface ◽  
Sustainable Land Use ◽  
Chemical Degradation ◽  
Plastic Film ◽  
Biodegradable Film ◽  
Plastic Films ◽  
Soil Burial

Plastic film mulching is widely practiced in arid and semiarid farming systems, but the accumulation of plastic residues in soils can negatively affect soil properties. Therefore, efficient means of plastic film degradation are urgently needed to mitigate its unfriendly environmental impacts for sustainable land use. Here, we characterized the effects of tensile stress (TS) and soil burial (SB) on potential degradation properties of three film types: Polyethylene film (PEF), oxo-biodegradable film (OBDF), and biodegradable film (BDF). Weight loss, mechanical properties, hydrophilicity, functional groups, and crystallinity were recorded after TS and SB treatments. The results indicated that: (1) Weight loss of plastic films was associated with SB, although the extent of weight loss depended on film type and was highest in BDF, (2) application of TS before SB weakened the mechanical properties of the films and increased their hydrophilicity, creating favorable conditions for the settlement of microorganisms on the film surface, (3) PEF treated with TS and SB had higher functional group indices and lower crystallinity. Our results highlighted that the combination of TS and SB has the potential to accelerate plastic film degradation.

scholarly journals Architectural Diversity of the Cuticle and Epidermis of Native and Hybrid Tomato Fruit Genotypes and the Relation to Polygalacturonase Expression

2018 ◽  
Vol 46 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Cristián VELA-HINOJOSA ◽  
Claudia BARBOSA-MARTÍNEZ ◽  
Héctor B. ESCALONA-BUENDÍA ◽  
José Alberto MENDOZA-ESPINOZA ◽  
Ricardo LOBATO-ORTÍZ ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tomato Fruit ◽  
Quality Parameters ◽  
Structure And Function ◽  
Epidermal Cells ◽  
Protective Film ◽  
Transcript Levels ◽  
Solanum Lycopersicum L ◽  
And Function ◽  
Different Origins

The tomato (Solanum lycopersicum L.) fruit has been widely studied because of its high consumption, nutritional value, and well-characterized genome. It also represents a good model for studying the structure and function of the cuticle, a protective film that is deposited on the surface of outer epidermal cell walls, and affects the integrity and firmness of the fruit, and, therefore, its commercialization. To evaluate the differences in their structure and function, we characterized the morphology of the cuticle and the epidermis and their relationship to firmness, brightness, weight loss, and transcript levels of polygalacturonase (PGA) in four hybrid genotypes and four native genotypes of different origins, shapes, and colors. Our results show a different architecture of the epidermis and cell wall among the genotypes. Native genotypes showed irregular-shaped epidermal cells and a thicker epidermis. Anticlinal pegs were also present to only one-third of the depth of the epidermal cells. The hybrid fruit surface was smoother compared to native genotypes, and it was associated with a higher level of brightness and a less weight loss. A negative correlation between firmness and PGA transcript levels was found. The chartreuse yellow genotype was the firmest, and it had the lowest levels of PGA expression. Meanwhile, the black genotype displayed the lowest weight loss and stem scar diameter. Our results suggest that several morphological features of the cuticle and epidermis have been modified through selection of the tomato fruit, altering quality parameters, such as weight loss and firmness.

Sign in / Sign up

Export Citation Format

Share Document