Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models

2014 ◽  
pp. 496-515
Keyword(s):  
Shelf Life ◽  
Growth Kinetics ◽  
Process Engineering ◽  
Processed Foods ◽  
Minimally Processed ◽  
Kinetics Models ◽  
Integrating Process

Edible Film Coatings to Extend the Shelf-Life of Fresh-Cut Pineapple

2021 ◽  
Vol 885 ◽  
pp. 67-74
Author(s):  
Giuseppina Gullifa ◽  
Stefano Materazzi
Keyword(s):  
Shelf Life ◽  
Complete Characterization ◽  
Coating Material ◽  
Processed Foods ◽  
Minimally Processed ◽  
Film Coatings ◽  
Volatile Organic ◽  
Fresh Cut

This study proposes an innovative coating material and procedure to extend the shelf-life of fresh-cut pineapple classified as “minimally processed foods”. The novelty of this work consists of the using of biodegradable cases for the storage of fruits during the experiments under refrigerated conditions. In addition, the application of the coating process was evaluated over a period of 15 days and a complete characterization of the Volatile Organic Compounds (VOCs) was performed by gaschromatography coupled to mass spectrometry (GC-MS) to assess the effect of the coating material on the flavor, the appearance and the quality of the fruits. Results demonstrated that the application of carboxymethyl cellulose and ascorbic acid on pretreated fresh-cut pineapple is able to reduce the aging process and prolonge the shelf-life of pineapple without requiring conventional PVC cases for storage.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

Shelf-life of minimally processed table grapes packed in snack-size containers

2018 ◽  
pp. 417-424
Author(s):  
E. Nicolosi ◽  
F. Ferlito ◽  
M. Amenta ◽  
P. Rapisarda
Keyword(s):  
Shelf Life ◽  
Minimally Processed ◽  
Table Grapes

scholarly journals Shelf life and quality of minimally processed pumpkins

2019 ◽  
Vol 3 (2) ◽  
pp. 336-342
Author(s):  
Keila Sousa Lima ◽  
Maria J. Pigó da Costa ◽  
Maria Lúcia da S. Lima ◽  
Alex G. Sanches ◽  
Carlos A. M. Cordeiro
Keyword(s):  
Shelf Life ◽  
Minimally Processed
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