scholarly journals Food Product Shelf Stability Overview of Sourdough-risen Flatbread

2021 ◽  
pp. 1-5
Author(s):  
Melaku Tafese Awulachew ◽  
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Total Pressure ◽  
Food Product ◽  
Food Preservation ◽  
Packaging Materials ◽  
Quality Loss ◽  
Extrinsic Factors ◽  
Shelf Stability ◽  
Intrinsic And Extrinsic Factors

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.

Research progress of packaging indicating materials for real-time monitoring of food quality

2019 ◽  
Vol 9 (5) ◽  
pp. 377-396 ◽  
Author(s):  
Danfei Liu ◽  
Ling Yang ◽  
Mi Shang ◽  
Yunfei Zhong
Keyword(s):  
Supply Chain ◽  
Shelf Life ◽  
Real Time ◽  
Food Quality ◽  
Food Packaging ◽  
Cold Chain ◽  
Research Progress ◽  
Packaging Materials ◽  
Toxic Substances ◽  
Fresh Food

The rapid development of cold-chain transportation necessitates consumers to present high requirements on safety and freshness of fresh food in recent years. The quality and taste of fresh food can be monitored and controlled through the intelligent packaging technologies and new food packaging materials such as time-temperature indicators (TTIs), Radio Frequency Identification (RFID), biological composites and polymer nanocomposites. Based on different packaging materials, indicators and sensors are employed in food packaging for real-time detection of information about freshness, temperature, microbiological, and shelf life of products in the supply chain. Wide varieties of packaging materials are suitable for providing intelligent and smart properties for food packaging, such as oxygen scavenging capability, antimicrobial activity, and recording the thermal history. Due to the special properties of prepared materials, TTIs are used to point out the remaining shelf life of perishable products throughout the supply chain. Compared with others, they have the advantages of low cost, small size and convenient indication. Additionally, the TTIs can effectively solve food quality and safety problems caused by temperature fluctuation in supply chain. Since the irreversible color change of TTIs, the food safety situation would be shown intuitively. Currently, the TTIs were widely used in application of food packaging by providing safety information. However, the application is also accompanied with some deficiencies such as the accuracy of monitoring, migration of toxic substances, stability and expensive cost etc. This review will deeply discuss the preparation of various types of TTIs based on different package indicating materials with a particular emphasis on how to improve their accuracy and stability, control the migration of toxic substances and to develop new TTIs.

Predicting and Preventing Mold Spoilage of Food Products

2013 ◽  
Vol 76 (3) ◽  
pp. 538-551 ◽  
Author(s):  
STÉPHANE DAGNAS ◽  
JEANNE-MARIE MEMBRÉ
Keyword(s):  
Shelf Life ◽  
Fungal Spores ◽  
Food Product ◽  
Food Products ◽  
Management Decision ◽  
Mold Growth ◽  
Single Spore ◽  
Extrinsic Factors ◽  
Modified Atmospheres ◽  
Hygiene Practices

This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management decision tool.

scholarly journals Utilization of Agro-Industrial Wastes as Edible Coating and Films for Food Packaging Materials

2021 ◽  
Author(s):  
Urmila Choudhary ◽  
Basant Kumar Bhinchhar ◽  
Vinod Kumar Paswan ◽  
Sheela Kharkwal ◽  
Satya Prakash Yadav ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Edible Films ◽  
Food Preservation ◽  
Solid Wastes ◽  
Industrial Wastes ◽  
Packaging Materials ◽  
Edible Coatings ◽  
Biodegradable Packaging ◽  
Synthetic Materials

Mostly, food packaging employs synthetic materials obtained from nonrenewable sources. These packaging materials are based on petrochemicals and cause substantial environmental problems by producing massive amounts of non-biodegradable solid wastes. Edible coatings and films are considered as the potential solution to these problems of non-biodegradable packaging solid wastes for maintaining food-environment interactions, retaining food quality, and extending shelf life. In addition, edible coatings and films offer prevention from microbial spoilage of packed foods by controlling moisture and gas barrier characteristics. Increasing environmental concerns and consumer demands for high-quality eco-friendly packaging have fueled the advancement of innovative packaging technologies, for instance, the development of biodegradable films from renewable agricultural and food processing industry wastes. Therefore, the current chapter presents the application of edible coatings and films as an alternative to conventional packaging, emphasizing the fundamental characterization that these biodegradable packaging should hold for specific applications such as food preservation and shelf life enhancement. The primary employed components (e.g., biopolymers, bioactive, and additives components), manufacturing processes (for edible films or coatings), and their application to specific foods have all been given special consideration in this chapter. Besides, a future vision for the use of edible films and coatings as quality indicators for perishable foods is presented.

scholarly journals Plant extract and essential oils added as antimicrobials to cheeses: a review

2017 ◽  
Vol 47 (8) ◽  
Author(s):  
Fabiola dos Santos Gouvea ◽  
Amauri Rosenthal ◽  
Elisa Helena da Rocha Ferreira
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Plant Extracts ◽  
Extrinsic Factors ◽  
Antimicrobial Efficiency ◽  
Health Consumers ◽  
The Impact ◽  
Spoilage Microorganisms ◽  
Lactic Bacteria ◽  
Intrinsic And Extrinsic Factors

ABSTRACT: Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for natural alternatives to ensure safety of the products. Essential oils and plant extracts emerge as an alternative for aiding cheese preservation. Some substances have demonstrated good effects against most pathogens and cheese spoilage microorganisms. However, intrinsic and extrinsic factors may influence the actions of these compounds when incorporated into cheese, besides affecting the product characteristics. This review aims at discussing the antimicrobial efficiency of plant extracts and essential oils as well as the impact of their incorporation on lactic bacteria and the sensory characteristics of products.

scholarly journals Modulation of the multistate folding of designed TPR proteins through intrinsic and extrinsic factors

2012 ◽  
Vol 21 (3) ◽  
pp. 327-338 ◽  
Author(s):  
J. J. Phillips ◽  
Y. Javadi ◽  
C. Millership ◽  
E. R. G. Main
Keyword(s):  
Extrinsic Factors ◽  
Intrinsic And Extrinsic Factors

Intrinsic and extrinsic factors that may influence DNA preservation in skeletal remains: A review

2021 ◽  
Vol 325 ◽  
pp. 110859
Author(s):  
Caterina Raffone ◽  
Miriam Baeta ◽  
Nicole Lambacher ◽  
Eva Granizo-Rodríguez ◽  
Francisco Etxeberria ◽  
...  
Keyword(s):  
Skeletal Remains ◽  
Extrinsic Factors ◽  
Dna Preservation ◽  
Intrinsic And Extrinsic Factors

scholarly journals Conceptualizing Mobility Inequality: Mobility and Accessibility for the Marginalized

2021 ◽  
pp. 088541222110128
Author(s):  
Isti Hidayati ◽  
Wendy Tan ◽  
Claudia Yamu
Keyword(s):  
Conceptual Understanding ◽  
Thought Experiments ◽  
Future Research ◽  
Planning Practice ◽  
Extrinsic Factors ◽  
Research Directions ◽  
Future Research Directions ◽  
Intrinsic And Extrinsic Factors

The burgeoning landscape of literature on mobility inequalities has led to discrepancies between a conceptual understanding of mobility inequalities and its implementation in planning practice. Reviewing 270 publications across five decades, this article identifies intrinsic and extrinsic factors and approaches for understanding and analyzing mobility inequality. Using two thought experiments to critically locate variations in factors and approaches, dilemmas and challenges in addressing mobility inequality for the marginalized are exposed. The article concludes with future research directions for investigating mobility inequality.

scholarly journals Effect of Intrinsic and Extrinsic Factors on Global and Regional Cortical Thickness

PLoS ONE ◽  
2014 ◽  
Vol 9 (5) ◽  
pp. e96429 ◽  
Author(s):  
Koushik A. Govindarajan ◽  
Leorah Freeman ◽  
Chunyan Cai ◽  
Mohammad H. Rahbar ◽  
Ponnada A. Narayana
Keyword(s):  
Cortical Thickness ◽  
Extrinsic Factors ◽  
Intrinsic And Extrinsic Factors
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