Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

2020 ◽  
Vol 122 (3) ◽  
pp. 1900385 ◽  
Author(s):  
Sona Chavoshizadeh ◽  
Sajad Pirsa ◽  
Forough Mohtarami
Keyword(s):  
Shelf Life ◽  
Wheat Gluten ◽  
Sesame Oil ◽  
Oil Oxidation ◽  
Expiration Date ◽  
Packaging System ◽  
Smart Packaging

scholarly journals Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 941
Author(s):  
Panayiota Xylia ◽  
George Botsaris ◽  
Panagiotis Skandamis ◽  
Nikolaos Tzortzakis
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Carbon Dioxide Production ◽  
Microbial Load ◽  
Expiration Date ◽  
Postharvest Management ◽  
Minimally Processed Vegetables ◽  
Yeasts And Molds ◽  
Staphylococcus Spp ◽  
Spoilage Microorganisms

When minimally processed vegetables reach their expiration date, expose an increased microbial load. This includes mainly spoilage microorganisms but also foodborne pathogens, thus affecting the quality and safety of highly consumed ready-to-eat salads. A total of 144 ready-to-eat salads from the Cypriot market were analyzed in an attempt to determine the effects of the expiration date on the microbial load and plant metabolic variables of the salads. Possible correlations between them were also investigated for the first time. Furthermore, the impacts of the season (winter, summer), salad producing companies and type of salad and/or their interactions with the tested parameters were investigated. Results revealed that the microbial load (mainly spoilage microorganisms, such as Pseudomonas spp., yeasts and molds) increased towards the end of the shelf life. The microbial load was differentiated among the five salad producers and/or the salad types, highlighting the importance of a common and safe sanitation-processing chain in the preparation of ready-to-eat salads. Summer was the season in which Escherichia coli counts were found to be higher for plain lettuce, while Staphylococcus spp. was increased numbers for the lettuce+endive/radicchio, lettuce+rocket and lettuce+chives type of salads. Additionally, an increased Staphylococcus spp. was observed for plain rocket salads in winter. All samples examined were found negative for Salmonella enterica and Listeria monocytogenes. Moreover, carbon dioxide production and damage indexes (hydrogen peroxide and lipid peroxidation) increased on expiration date on both winter and summer seasons, indicating plant tissue stress at the end of shelf life. These findings indicate that the expiration date and relevant shelf life of processed vegetables are important parameters to be considered when postharvest management is applied to these products, ensuring safety and quality.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

scholarly journals IbDM PEMANFAATAN TEKNOLOGI DALAM PENGEMBANGAN PRODUK “ATUN” SEBAGAI OLAHAN KHAS NAGARI LUBUK BESAR, KABUPATEN DHARMASRAYA

2019 ◽  
Vol 3 (2) ◽  
pp. 199
Author(s):  
Cesar Welya Refdi ◽  
Novelina Novelina ◽  
Ismed Ismed ◽  
Daimon Syukri ◽  
Felga Zulfia Rasdiana ◽  
...  
Keyword(s):  
Shelf Life ◽  
Business Management ◽  
Vacuum Packaging ◽  
Traditional Food ◽  
Stored Products ◽  
Packaging System ◽  
Entrepreneurial Spirit ◽  
Traditional Market ◽  
Product Technology ◽  
And Storage

Kabupaten Dharmasraya yang terdapat hampir disepanjang jalan lintas Sumatera belum dikenal makanan khasnya. Makanan yang biasa dijadikan oleh-oleh hanya keripik tempe. Di Nagari Lubuk Besar terdapat produk olahan khas yang biasa disajikan pada acara-acara adat dan pernikahan, yaitu Atun. Sebagian ibu-ibu dari masyarakat Nagari Lubuk Besar hanya mampu menjual produk ini sesekali pada ‘hari pasa’ (jadwal pasar tradisional), karena permasalahan umur simpan produk yang singkat yaitu 1-2 hari. Hal ini juga yang menjadi kendala Atun dijadikan sebagai oleh-oleh khas Kabupaten Dharmasraya. Teknologi pengemasan vakum adalah sistem pengemasan hampa udara sehingga memperpanjang umur simpan, sehingga produk akan lebih bertahan 2-3 kali lebih lama daripada produk yang yang disimpan dengan nonvakum.Selain itu, pembuatan produk Atun Instan dapat bertahan lebih lama dan menjadi inovasi agar Atun dapat dikonsumsi oleh konsumen yang lebih jauh. Tujuan dari kegiatan IbDM ini secara umum adalah meningkatkan pengetahuan, keterampilan, kemandirian dan semangat berwirausaha bagi anggota kelompok Wanita “Lubuk Besar Bersinar” yang tergabung dalam Kelompok PKK Nagari Lubuk Besar dengan aplikasi teknologi. Dalam pengembangan produk atun ini dilakukan transfer teknologi dalam bentuk pelatihan teknologi pengemasan hampa dan penyimpanan, pembuatan atun instan, serta penyuluhan pemasaran dan manajemen bisnis Atun dalam mengembangkan produk Atun sebagai oleh-oleh khas Nagari Lubuk Kabupaten Dharmasraya. Kata Kunci: Atun, Atun Instan, Pengemasan Vakum, Makanan Tradisional ABSTRACT Dharmasraya District, located almost along the trans-Sumatra road, is not yet known for its traditional food. Food that is used as gifts is only tempeh chips. At Lubuk Besar Village, a village of Dharmasraya, there are typically snack usually served at traditional events and weddings, namely Atun. Some woman from the community of Nagari Lubuk Besar are only able to occasionally sell this product on 'Pasa Day' (traditional market schedule) because of the short shelf life of the product, which is 1-2 days. It also became Atun's obstacle as a souvenir of the Dharmasraya District. Vacuum packaging technology is a packaging system without oxygen that extends shelf life so that products will last 2-3 times longer than non-vacuum stored products. Additionally, Instant Atun products' production can last longer and become an innovation so that more distant consumers can consume Atun. This IbDM program aims to increase knowledge, skills, independence, and an entrepreneurial spirit for members of the "Lubuk Besar Bersinar" Women group and the Lubuk Besar PKK Group with the application of technology. In developing Atun product, technology transfer is carried out in the form of training on vacuum packaging and storage technology, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souvenirs from Dharmasraya District.ogy, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souv Keywords: Atun, Instan Atun, Vacuum Packaging, Traditional Food

Optimal ordering and disposal decisions for products with a fixed shelf life

2020 ◽  
Vol 54 (5) ◽  
pp. 1453-1465
Author(s):  
Iris-Pandora Krommyda ◽  
Vasileios Tatsis ◽  
Konstantina Skouri
Keyword(s):  
Shelf Life ◽  
Time Instant ◽  
Human Consumption ◽  
Selling Price ◽  
The European Union ◽  
Expiration Date ◽  
Non Profit ◽  
Closed Form Solutions ◽  
Common Strategy ◽  
Tax Deductions

In this paper, motivated by the current increasing interest and action on food waste reduction, inventory decisions of a retailer who deals with a product that has a fixed shelf life are studied. Being a common strategy of many retail stores, we assume that at a specific time instant, close to the expiration date, a price markdown is offered in order to increase demand. However, at the same time, due to customers’ attention to the freshness of the product, the demand becomes a decreasing function with respect to the time remaining before the expiration date. In accordance with the European Union food donation guidelines, we assume that if at the end of the reorder interval unsold items remain that have not exceeded their expiration date, they can be donated to non-profit organizations for human consumption. The donated products can generate direct revenue from tax deductions and indirect revenue by increasing the company’s reputation and gain of goodwill from the customers. If the unsold items have expired, they can be sold at a salvage price to the livestock market. The aim of our model is to determine the reorder interval, the time instant to markdown the product’s initial selling price and the quantity that will be donated or sold to the livestock market so that the profit of the system is maximized. Closed form solutions are obtained, which depend on specific parametric conditions, providing managerial insights.

A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets

2020 ◽  
Vol 100 (12) ◽  
pp. 4601-4611 ◽  
Author(s):  
Laura Navarro‐Segura ◽  
María Ros‐Chumillas ◽  
Ginés Benito Martínez‐Hernández ◽  
Antonio López‐Gómez
Keyword(s):  
Shelf Life ◽  
Farmed Fish ◽  
Packaging System ◽  
Fish Fillets ◽  
Advanced Packaging

Formulation of mycoherbicidal strains ofFusarium oxysporum

Weed Science ◽  
1998 ◽  
Vol 46 (4) ◽  
pp. 501-507 ◽  
Author(s):  
K. P. Hebbar ◽  
R. D. Lumsden ◽  
J. A. Lewis ◽  
S. M. Poch ◽  
B. A. Bailey
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Room Temperature ◽  
Wheat Gluten ◽  
Biological Control Agents ◽  
Corn Flour ◽  
Rhizosphere Colonization ◽  
Chlamydospore Formation ◽  
Strain Formulation ◽  
Two Parameters

Biomass abundant in chlamydospores obtained by liquid fermentation of mycoherbicidal strains ofFusarium oxysporumwas incorporated into alginate prills with various food substrates and granular formulations such as corn flour : starch, wheat flour : kaolin, rice : wheat flour, and rice : wheat gluten formulations. These fungal strains cause vascular wilts in coca (Erythroxylum cocavar.coca) and in poppy (Papavar somniferum). Fungal strain, formulation method, and interaction of these two parameters significantly affected the shelf life of the formulations at room temperature as well as the ability to form secondary propagules on 1% water agar. In bioassays, there were no significant differences amongF. oxysporumstrain EN4-S formulations in their ability to colonize root tissue or the rhizosphere ofE. cocaseedlings. The study indicates that most of the formulations meet at least three of the four criteria important for biological control agents to be effective: low losses in viability during the formulation process, satisfactory shelf life at room temperature, abundant secondary chlamydospore formation, and rhizosphere colonization.

Shelf life assessment of industrial durum wheat bread as a function of packaging system

2017 ◽  
Vol 224 ◽  
pp. 181-190 ◽  
Author(s):  
Fabio Licciardello ◽  
Virgilio Giannone ◽  
Matteo Alessandro Del Nobile ◽  
Giuseppe Muratore ◽  
Carmine Summo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Durum Wheat ◽  
Life Assessment ◽  
Wheat Bread ◽  
Packaging System
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