This study aimed to evaluate the effect of applying oxidized cassava starch-based edible coatings with addition of lemongrass essential oil emulsion on ‘Palmer’ mangoes stored under refrigeration. A ...completely randomized design was used, arranged in a 5 × 3 factorial scheme, with five types of coatings and three evaluation times. The evaluated postharvest quality parameters consisted of weight loss, pulp and peel firmness, biochemical transformations related to pigments, and pulp and peel coloration of mango. The application of edible coatings with a 0.9 % EO concentration resulted in delayed fruit ripening, evidenced mainly by a 7.25 % reduction in weight loss, a 29.23 % increase in soluble solids content, and a 24.15 % decrease in total chlorophyll, when compared to uncoated fruits, which showed 19.8 %, 48.66 %, and 82.00 %, respectively, over the storage period. This effect was also evident in the angle Hue (°h) measurement, with uncoated fruits showing a decrease of 32.2 %. The antimicrobial effect and absence of anthracnose symptoms were observed in the fruits in which the coating with 0.9 % EO was applied. Therefore, biodegradable coating with the addition of 0.9 % emulsion EO, can be used as postharvest treatments for maintenance quality of ‘Palmer’ mangoes during refrigerated storage.
The use of modified atmosphere packaging (MAP) technology at superchilled temperature in refrigerators may be of great significance in improving meat freshness during storage. This study was to ...assess the potential benefits of various MAP gas ratios (10% O2/90% N2, 30% O2/70% N2, 20% O2/75% N2/5% CO2 and air) on meat quality during −3 °C storage, which can be applied in a refrigerator. Results showed that the important turning point in the quality change during −3 °C storage is between the 8th and 14th days, and the quality and freshness of pork with no MAP in Group D was the worst of all the groups, which indicated that MAP with a slightly altered gas ratio could better maintain pork quality at the superchilled temperature. Compared with other groups, Group B with 30% O2/70% N2, had the best benefits for sensory evaluation, color and bacterial inhibition, but relatively serious protein oxidation. Thus Group A with 10% O2/90% N2, had the best inhibition effect of protein oxidation, which had benefits in terms of the water-holding capacity and texture of pork and resulted in a high sensory score. This study could provide theoretical guidances for the use of MAP technology at superchilled temperature during meat storage in refrigerators.
•MAP with 30% O2/70% N2 maintains the bright red of pork during −3 °C storage.•No MAP packaging had the worst quality of pork during −3 °C storage.•MAP with 10% O2/90% N2 maintains pork quality during −3 °C storage.
The effects of passive and active modified atmosphere packaging conditions (MAP) on quality of packaged table grape were investigated. To this aim, three films made up of oriented polypropylene and ...characterized by a different thickness (20, 40 and 80
μm, respectively) were used to package the grape in air (passive MAP) and under three different initial headspace gas compositions (active MAP). As controls, grape samples were also stored without packaging. During a prolonged storage period at refrigerated temperature (5
°C) the headspace gas concentrations, the mass loss, the microbiological stability and the sensory acceptability were monitored. Results obtained highlight that all selected packaging films significantly prevent product decay, thus promoting a substantial shelf life prolongation, if compared to the unpackaged product. In particular, the best results were recorded with the thickest polymeric matrix sealed in air, that assured a shelf life more than 70
days. The active MAPs were not found significant for a shelf life prolongation, due to the fast equilibrium of gas reached in the bags and due to a more pronounced product dehydration.
Summary
In this study, the paper‐containing 1‐methylcyclopropene (1‐MCP) and 100% nitrogen (modified atmosphere packaging, MAP) were used to treat plums during logistics process of e‐commerce (about ...24 h). Quality changes of plums were analysed during shelf life at 25 °C and 4 °C for 6 and 12 days, respectively. Results showed that compared with control, 1‐MCP, MAP and 1‐MCP + MAP decreased respiration rate and ethylene production, maintained lower weight loss, higher green (a*) and firmness, maintained titratable acidity (TA) and ascorbic acid (ASA) content, reduced malondialdehyde (MDA) accumulation, inhibited polyphenol oxidase (PPO) activity and maintained peroxidase (POD) activity. The quality of 1‐MCP + MAP group was the best, followed by the 1‐MCP group and MAP group. Overall, the combination of 1‐MCP with MAP treatments in the logistics process of e‐commerce has potential prospects for application to maintain the shelf life quality of fruits.
Paper containing 1‐MCP + MAP treatments in the logistics process of e‐commerce delayed post‐ripening of plums and maintained their quality in subsequent storage and shelf life.
Despite their acidic pH, carbonated beverages can be contaminated by spoilage microorganisms. Thermal treatments, before and/or after carbonation, are usually applied to prevent the growth of these ...microorganisms. However, the impact of CO2 on the heat resistance of spoilage microorganisms has never been studied. A better understanding of the combined impact of CO2 and pH on the heat resistance of spoilage microorganisms commonly found in carbonated beverages might allow to optimize thermal treatment.
Five microorganisms were selected for this study: Alicyclobacillus acidoterrestris (spores), Aspergillus niger (spores), Byssochlamys fulva (spores), Saccharomyces cerevisiae (vegetative cells), and Zygosaccharomyces parabailii (vegetative cells). A method was developed to assess the impact of heat treatments in carbonated media on microbial resistance.
The heat resistances of the five studied species are coherent with the literature, when data were available. However, neither the dissolved CO2 concentration (from 0 to 7 g/L), nor the pH (from 2.8 to 4.1) have an impact on the heat resistance of the selected microorganisms, except for As. niger, for which the presence of dissolved CO2 reduced the heat resistance. This study improved our knowledge about the heat resistance of some spoilage microorganisms in presence of CO2.
•A new method was developed to assess the impact of CO2 on heat resistance.•Only thermal resistance of Aspergillus niger is affected by CO2 addition.•No impact of pH (between pH 2.8 and 4.1) on heat resistance was observed.
The effect of oregano essential oil (OEO) and resveratrol (RES) nanoemulsion loaded pectin (PEC) edible coating on fresh pork loin preservation under high oxygen modified atmosphere packaging (HOMAP) ...was investigated. OEO and RES emulsion/nanoemulsions were prepared and showed good stability at 4 °C for 15 days. The emulsion/nanoemulsions were incorporated into a pectin matrix and then applied on fresh pork loins for HOMAP storage at 4 °C. Results showed that coating with OEO and RES incorporation significantly prolonged the shelf-life of pork by minimising the pH and colour change, retarding lipid and protein oxidation, maintaining meat tenderness, and inhibiting microbial growth. In particular, the Nano-OEO-RES-PEC coating sample showed the best performance on meat preservation, which could be ascribed to its smaller particle size with enhanced preservative function and stability. The study suggested that the active nanoemulsion loaded biopolymer edible coating has great potential for fresh meat preservation.
•OEO and RES active emulsions/nanoemulsions were prepared.•Emulsion/nanoemulsions loaded pectin coatings were applied on fresh pork MAP.•OEO and RES incorporated coatings extended the fresh pork shelf-life.•Nano-OEO-RES-PEC coating showed the best performance on fresh meat preservation.•Emulsion particle size affected the functionality and stability of the coating.
•Microporous modified atmosphere packaging could improve the storage quality of winter jujube during shelf life.•Microporous modified atmosphere packaging could prevent accumulation of ...CO2.•Microporous modified atmosphere packaging with 40 holes, 50 μm in diameter could maintain winter jujube quality up to 10 days at 23 °C.
Winter jujube is prone to senescence and corruption after harvest and is sensitive to higher concentrations of CO2. Generally, modified atmosphere packaging failed to effectively improve the CO2 concentration inside the packaging. This study investigated the effects of laser microporous-modified atmosphere packaging (MMAP) on the shelf life and antioxidant capacity of winter jujube fruits. The results showed that MMAP significantly (p < 0.05) inhibited the increase in total soluble solids (TSS) and sugar content and the decrease in titratable acidity (TA) content in winter jujubes. On the 12th day of shelf life, the TSS content of winter jujube in MMAP was lower than 26.0 ̊B. Compared with the initial storage, the increase in sugar and decrease in TA were less than 1% and 0.1%, respectively, in all cases. In terms of anti-oxidation, MMAP significantly inhibited the increase in malondialdehyde (MDA) content and membrane permeability and the decrease in vitamin C (VC), glutathione (GSH) content, and glutathione reductase (GR) activity. It also maintains a high antioxidant capacity and reduces the damage to the cell membrane caused by external factors. In summary, MMAP can maintain the quality of winter jujube during its shelf life.
Microperforated polylactic acid (PLA) and polybutylene succinate (PBS) films were fabricated using a CO2 laser under various pulse fluences from 37.0 to 369.8 J/cm2, corresponding to pulse durations ...of 20–200 μs. A hole was formed at perforation thresholds of 147.9 J/cm2 for PLA and 129.4 J/cm2 for PBS films. The area and diameter of the microhole and volume losses increased with rising laser fluence. Microperforated PLA and PBS films showed similar mechanical properties of tensile strength, Young's modulus and elongation at break to films without microholes but significant improvements in oxygen transmission rate (OTR) and carbon dioxide transmission rate (CO2TR) over non-perforated films. OTR and CO2TR through a single microhole with area of ∼20,000 μm2 on PLA were 234 ± 58 and 217 ± 57 cm3/d, respectively while OTR and CO2TR though a single microhole on PBS were 205 ± 12 and 144 ± 40 cm3/d, respectively showing that biodegradable film could achieve very high OTR at up to 77,500 cm3/m2.d. Baby corn (100g) was packed in microperforated bags. Equilibrium modified atmosphere conditions of 10%–17%O2 and 4%–7% CO2 were reached in performed film packages with very high OTR and CO2TR of 35,000–77,500 and 36,500–80,000 cm3/m2.d, respectively. Results suggested that baby corn maintained freshness qualities for more than 7 days at a storage temperature of 15 °C. The CO2 laser perforation process was successful in producing modified atmosphere packaging (MAP) with tailored gas transmission rates.
Display omitted
•Laser perforation was applied to biodegradable packaging for producing biodegradable equilibrium modified atmosphere packaging.•Microhole formation behaviors were assessed on polylactic acid (PLA) and polybutylene succinate (PBS) films were explored.•High gas transmission rate of biodegradable film can be tailored for to maintaining the freshness quality of baby corn.
Essential oils of the species Allium cepa (OEC) and Allium sativum (OES) were investigated in isolation and in combination with modified atmosphere packaging (MAP) in the proportion of 60% CO2 + 30% ...N2 + 10% O2. The objective was to evaluate the performance of ten treatments of marine shrimp Litopenaeus vannamei, stored for 15 days under refrigeration (4 ± 2 °C). Essential oils were equally effective against the visible metabolic activity of gram-positive bacteria, but OES indicated significantly higher concentrations (p < 0.05) of total phenols, with higher anti-DPPH activity and LD50 in bioassay with Artemia salina Leach. The combination of treatments improved the technological and sensorial quality of marine shrimp L. vannamei. Color changes and multiplication of pathogenic microorganisms were delayed, highlighting the MAP +2% OEC and 0.5% OES treatments, as well as the shelf life that was extended to at least 15 days under refrigerated storage.
•Allium cepa and Allium sativum essential oils were combined with modified atmosphere.•Treatments improved the quality of the marine shrimp Litopenaeus vannamei.•Color changes and multiplication of pathogenic microorganisms were delayed.•Shelf life has been extended to at least 15 days under refrigerated storage.
