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1. High throughput covalent immobilization process for improvement of shelf-life, operational cycles, relative activity in organic media and enzymatic kinetics of urease and its application for urea removal from water samples

Author:
Hormozi Jangi, Saeed Reza; Akhond, Morteza; Dehghani, Zahra
Source:
Process biochemistry 2020 v.90 pp. 102-112
ISSN:
1359-5113
Subject:
shelf life,   etc   ; catalytic activity; pH; urea; urease;     Show all 5 Subjects
Abstract:
... High throughput covalent urease immobilization was performed through the amide bond formation between the urease and the amino-functional MNPs. The enzyme’s performances, including shelf-life, reusability, enzymatic kinetics, and the enzyme relative activity in organic media was improved. At optimal conditions, the immobilization efficiency was calculated about 95.0% with keeping 94.7% of the urea ...
DOI:
10.1016/j.procbio.2019.11.001

2. Infusion of gingerols into candied mango enhances shelf-life by inhibiting browning and associated quality parameters during storage

Author:
Shukla, Abhishek; Das, Chandan; Goud, Vaibhav V.
Source:
Food chemistry 2020 v.316 pp. 126354
ISSN:
0308-8146
Subject:
shelf life,   etc   ; chemometrics; composite polymers; mangoes; pouches; prediction; storage conditions;     Show all 7 Subjects
Abstract:
... The study reports shelf-life enhancement of candied mango by infusion of gingerols. Gingerols infused product (GIP), with 3.67 mg gingerols/100 g and non-infused products (control) were packed in multilayer metalized (MET), and ethylene vinyl alcohol (EVOH) based pouches and stored at 25, 35 and 45 °C for 120 days. Degradation kinetics of browning and related parameters showed following order: kᵦ₋ ...
DOI:
10.1016/j.foodchem.2020.126354

3. Nanotechnology – A shelf life extension strategy for fruits and vegetables

Author:
Liu, Wenchao; Zhang, Min; Bhandari, Bhesh
Source:
Critical reviews in food science and nutrition 2020 v.60 no.10 pp. 1706-1721
ISSN:
1549-7852
Subject:
shelf life,   etc   ; cost benefit analysis; fruits; models; nanosilver; vegetables;     Show all 6 Subjects
Abstract:
... Most harvested fruits and vegetables cannot be stored in natural conditions for a satisfactory shelf life duration due to their perishable nature. There are conventional preservation methods but have the limitations of high production cost and/or unsatisfactory shelf-life and/or undesirable residue, etc. Because of a number of unique properties, nanotechnology-related shelf life extension strategi ...
DOI:
10.1080/10408398.2019.1589415

4. Effect of step-down temperature drying on energy consumption and product quality of walnuts

Author:
Chen, Chang; Venkitasamy, Chandrasekar; Zhang, Weipeng; Deng, Lizhen; Meng, Xiangyong; Pan, Zhongli
Source:
Journal of food engineering 2020 v.285 pp. 110105
ISSN:
0260-8774
Subject:
shelf life,   etc   ; air drying; energy conservation; exergy; industry; oils; seeds; temperature; walnuts;     Show all 9 Subjects
Abstract:
... The objective of this study was to investigate the effect of step-down temperature drying on the energy consumption and product quality of walnuts in a column dryer. Hot air drying experiments were conducted under constant and stepwise decrease temperature conditions (43, 55, 65 and 75 °C) at fixed air velocity (0.7 m/s). Energy and exergy analyses were performed to determine the energy utilizatio ...
DOI:
10.1016/j.jfoodeng.2020.110105

5. Accelerated shelf-life model of gluten-free rusks by using oxidation indices

Author:
Bravi, Elisabetta; Sileoni, Valeria; Perretti, Giuseppe; Marconi, Ombretta
Source:
Food chemistry 2020 v.326 pp. 126971
ISSN:
0308-8146
Subject:
shelf life,   etc   ; activation energy; antioxidants; gluten-free foods; models; oxidation; protective effect; temperature;     Show all 8 Subjects
Abstract:
... The demand for gluten-free products has been growing over the last few years as is the need to improve their quality. The objective of this research was to develop a shelf life prediction model of gluten-free rusks. To this aim, a kinetic study of the primary and secondary oxidative process was run and the kinetic parameters (rate constant, activation energy, and temperature quotient) were calcula ...
DOI:
10.1016/j.foodchem.2020.126971

6. Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk

Author:
Weston, Max; Phan, Minh Anh Thu; Arcot, Jayashree; Chandrawati, Rona
Source:
Food chemistry 2020 v.326 pp. 127017
ISSN:
0308-8146
Subject:
shelf life,   etc   ; anthocyanins; color; colorimetry; food waste; freshness; lactic acid; milk; milk quality; pH; spoilage;     Show all 11 Subjects
Abstract:
... Active use-by date (AUBD) or freshness indicators hold great potential to reduce food waste. Herein, we develop an anthocyanin AUBD indicator that is capable of discriminating between fresh, spoiling, and spoiled milk. The sensor undergoes a visible blue to purple to pink color change in response to lactic acid, which is an indicator of microbial spoilage in milk. Anthocyanin is cast into a range ...
DOI:
10.1016/j.foodchem.2020.127017

7. Quality of radio frequency pasteurized shell eggs during extended storage under normal and moderate abuse conditions

Author:
Yang, Yishan; Geveke, David J.; Niemira, Brendan A.
Source:
Food control 2020 v.116 pp. 107330
ISSN:
0956-7135
Subject:
shelf life,   etc   ; Salmonella Typhimurium; eggs; pH; pasteurization; radio waves; storage temperature; storage time; turbidity; weight loss;     Show all 10 Subjects
Abstract:
... This study investigated the microbiological and physical qualities of shell eggs pasteurized with radio frequency treatment combined with hot water (RF/HW) during 5 weeks of storage at 7.2 or 10 °C. Shell eggs inoculated with low or high levels of Salmonella Typhimurium were subjected to RF/HW pasteurization. The results showed that regardless of storage temperature, shell eggs pasteurized by RF/H ...
DOI:
10.1016/j.foodcont.2020.107330

8. Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine

Author:
Bahut, Florian; Romanet, Rémy; Sieczkowski, Nathalie; Schmitt-Kopplin, Philippe; Nikolantonaki, Maria; Gougeon, Régis D.
Source:
Food chemistry 2020 v.325 pp. 126941
ISSN:
0308-8146
Subject:
shelf life,   etc   ; antioxidant activity; benzoquinones; derivatization; glutathione; oxidation; oxidative stability; wines; yeasts;     Show all 9 Subjects
Abstract:
... Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a challenge. This study evaluated the antioxidant activities of soluble extracts from seven enological yeast derivatives (YDs) with increased glutathione (GSH) enrichment. YDs enriched in GSH appeared on average 3.3 times more efficient at quenching radical species than YDs not enriched in GSH. The lack of cor ...
DOI:
10.1016/j.foodchem.2020.126941

9. Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure

Author:
Ammar, Al-Farga; Siddeeg, Azhari; Aqlan, Faisal M.; Howladar, Saad M.; Refai, Mohammed Y.; Afifi, Mohamed; Ali, Haytham A.; Hajjar, Dina; Sulamain, Mohamed G.M.; Chamba, Moses V.M.; Kimani, B.G.; Saleh, Anwar; Baeshen, Mohammed
Source:
International journal of biological macromolecules 2020 v.156 pp. 851-857
ISSN:
0141-8130
Subject:
extended shelf life,   etc   ; breads; carboxymethylcellulose; dough; flour; freshness; microstructure; rheology; water content; water uptake; wheat; Yemen;     Show all 12 Subjects
Abstract:
... Alhydwan, has been used in bakery products for many years in South of Yemen. Alhydwan primary function in bakery products is to inhibit moisture content during storage, leading to improved shelf life. However, as a fresh strategy to bread staling, no extensive study has been conducted to evaluate its potential. The present study therefore examined the alhydwan as a comparison with Carboxymethylcel ...
DOI:
10.1016/j.ijbiomac.2020.04.023

10. Fabrication of l-menthol contained edible self-healing coating based on guest-host interaction

Author:
Yang, Yifan; Ren, Jiaoyu; Luo, Chenxi; Yuan, Renqiang; Ge, Liqin
Source:
Colloids and surfaces 2020 v.597 pp. 124743
ISSN:
0927-7757
Subject:
shelf life,   etc   ; apples; beta-cyclodextrin; coatings; fruit quality; fruits; mechanical properties; sodium alginate; vegetables; weight loss;     Show all 10 Subjects
Abstract:
... Edible self-healing coatings based on sodium alginate (SA) and l- menthol-beta-cyclodextrin-graft-chitosan were developed to improve the post-harvest quality and prolong the shelf life of fruits and vegetables. These coatings, which were developed based on a layer-by-layer self-assembly technique, were characterized. Their mechanical properties and morphological studies indicated that the addition ...
DOI:
10.1016/j.colsurfa.2020.124743

11. Deterioration mechanisms of high-moisture wheat-based food – A review from physicochemical, structural, and molecular perspectives

Author:
Ma, Meng; Sun, Qing-Jie; Li, Man; Zhu, Ke-Xue
Source:
Food chemistry 2020 v.318 pp. 126495
ISSN:
0308-8146
Subject:
extended shelf life,   etc   ; marketing; mouthfeel; physicochemical properties; staple foods; water content; wheat products;     Show all 7 Subjects
Abstract:
... Wheat-based products are staple foods for over a third of the world's population. However, most wheat-based staple foods are provided with a high water content to maintain naturally chewable mouthfeel, which leads to a short shelf life and limits their distribution and marketing. Understanding the fundamental mechanisms and dynamics that drive the quality deterioration is therefore essential for o ...
DOI:
10.1016/j.foodchem.2020.126495

12. Performance evaluation of a new three-in one diffusive sampler for monitoring NO2, SO2 and O3

Author:
Üzmez, Özlem Özden; Gaga, Eftade O.; Ercan, Özgen; Ceylan, Özcan; Döğeroğlu, Tuncay
Source:
Talanta 2020 v.214 pp. 120829
ISSN:
0039-9140
Subject:
shelf life,   etc   ; cleaning; detection limit; laboratory experimentation; monitoring; nitrogen dioxide; ozone; pollutants; samplers; sulfur dioxide;     Show all 10 Subjects
Abstract:
... A tailor-made diffusive sampler has been developed for the determination of nitrogen dioxide (NO₂), sulfur dioxide (SO₂) and ozone (O₃) concentrations with a performance evaluation of the sampler being carried out under field and laboratory conditions. The most important characteristics of the sampler design is that simultaneous sampling of the three pollutants can be performed in one sampler. All ...
DOI:
10.1016/j.talanta.2020.120829

13. Clarification and concentration of yerba mate extract by membrane technology to increase shelf life

Author:
Santos, Lára Franco dos; Vargas, Bruna Krieger; Bertol, Charise Dallazem; Biduski, Bárbara; Bertolin, Telma Elita; Santos, Luciana Ruschel dos; Brião, Vandré Barbosa
Source:
Food and bioproducts processing 2020 v.122 pp. 22-30
ISSN:
0960-3085
Subject:
shelf life,   etc   ; microfiltration; polyphenols; reverse osmosis; storage time; turbidity; ultrafiltration; yerba mate;     Show all 8 Subjects
Abstract:
... Our study is the first to describe clarification as an alternative method to increase the physical and chemical stabilities of the yerba mate extract. Here, the aqueous extract was clarified by sequential treatment with three membranes, microfiltration (0.1μm), ultrafiltration 1 (30kDa–80kDa), and ultrafiltration 2 (4kDa). The clarified extract was then tested for stability and concentrated using ...
DOI:
10.1016/j.fbp.2020.04.002

14. Functional mapping of torrefied product characteristics with index of torrefaction

Author:
Kung, Kevin S.; Thengane, Sonal K.; Ghoniem, Ahmed F.
Source:
Fuel processing technology 2020 v.202 pp. 106362
ISSN:
0378-3820
Subject:
shelf life,   etc   ; biofuels; biomass; carbon; cooking; energy density; feedstocks; industrial applications; torrefaction;     Show all 9 Subjects
Abstract:
... Torrefaction converts raw biomass into a product with higher energy density, higher fixed carbon, better grindability, HHV and longer shelf life. The extent of improvement in these and other properties can be governed by appropriately regulating the reactor operating conditions for a specified biomass. The industrial applications ranging from biofuels to chemicals have different priorities for the ...
DOI:
10.1016/j.fuproc.2020.106362

15. A prediction model of surface heat transfer coefficient in insulating packaging with phase change materials

Author:
Pan, Liao; Chen, Xi; Lu, Lixin; Wang, Jun; Qiu, Xiaolin
Source:
Food packaging and shelf life 2020 v.24 pp. 100474
ISSN:
2214-2894
Subject:
shelf life,   etc   ; engineering; food packaging; heat tolerance; heat transfer coefficient; ice; melting; temperature; thermal conductivity;     Show all 9 Subjects
Abstract:
... Surface heat transfer coefficient is one of the crucial parameters for determining the system thermal resistance of insulating packaging. However, the surface heat transfer coefficient which couples with the temperature field in insulating packaging is difficult to experimentally measure and independently calculate. In this study an iterative method based on a semi-infinite phase change model was ...
DOI:
10.1016/j.fpsl.2020.100474

16. Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds

Author:
Roman, María Celia; Fabani, Maria Paula; Luna, Lorena Celina; Feresin, Gabriela Egly; Mazza, German; Rodriguez, Rosa
Source:
Information processing in agriculture 2020 v.7 no.2 pp. 333-341
ISSN:
2214-3173
Subject:
shelf life,   etc   ; antioxidant activity; drying; equations; exports; flavonoids; markets; models; onions; phenolic compounds; rehydration; temperature;     Show all 12 Subjects
Abstract:
... The Angaco INTA onion variety is the most cultivated and its production, mostly is destined for export. Due to their high-quality standards of these markets, many onions are discarded. The drying process seems to be a promising solution that not only give added value to this product, but also extend shelf life. In this work, the influence of convective drying process, at 60 and 70 °C, on the kinet ...
DOI:
10.1016/j.inpa.2019.07.002

17. Microplastic contamination of packaged meat: Occurrence and associated risks

Author:
Kedzierski, Mikaël; Lechat, Benjamin; Sire, Olivier; Le Maguer, Gwénaël; Le Tilly, Véronique; Bruzaud, Stéphane
Source:
Food packaging and shelf life 2020 v.24 pp. 100489
ISSN:
2214-2894
Subject:
shelf life,   etc   ; X-ray photoelectron spectroscopy; dietary exposure; food packaging; meat; microplastics; polystyrenes; risk factors; trays;     Show all 9 Subjects
Abstract:
... Food trays are often made from extruded polystyrene (XPS), and quantities of millimetre-sized particles of this material are trapped between the meat they contain and the sealing film. The purpose of this study is to identify the chemical nature of these particles and quantify them. Furthermore, the quantification of synthetic or organic fibres was also carried out. The results show that XPS micro ...
DOI:
10.1016/j.fpsl.2020.100489

18. Non-destructive discrimination of avocado fruit ripeness using laser Doppler vibrometry

Author:
Landahl, Sandra; Terry, Leon A.
Source:
Biosystems engineering 2020 v.194 pp. 251-260
ISSN:
1537-5110
Subject:
shelf life,   etc   ; avocados; carbohydrate content; firmness; fruits; ready-to-eat foods; ripening; vibration; wastes; Chile; Spain;     Show all 11 Subjects
Abstract:
... Consumers increasingly desire ready-to-eat avocado fruit, yet if supplies fall short of customer expectations, complaints follow, incurring considerable cost and waste. In the avocado sector, wastage due to destructive testing and inaccurate assessment of firmness is significant. The aim of this study was to evaluate whether non-destructive laser Doppler vibrometry (LDV) was capable of assessing a ...
DOI:
10.1016/j.biosystemseng.2020.04.001

19. Qualitative and quantitative assessment of cork anomalies using near infrared spectroscopy (NIRS)

Author:
Pérez-Terrazas, David; González-Adrados, José Ramón; Sánchez-González, Mariola
Source:
Food packaging and shelf life 2020 v.24 pp. 100490
ISSN:
2214-2894
Subject:
shelf life,   etc   ; bottling; cork; food packaging; near-infrared spectroscopy; qualitative analysis; quantitative analysis; stoppers; wines;     Show all 9 Subjects
Abstract:
... The aim of this study was to develop applications of near infrared spectroscopy (NIRS) to detect certain anomalies in cork used in the manufacture of stoppers for wine bottling. 326 spectra of cork planks were used in a qualitative analysis to evaluate the feasibility of NIRS to discriminate between pure cork, yellow stain and lignified cork. Classification and validation errors varied between 0 % ...
DOI:
10.1016/j.fpsl.2020.100490

20. Shelf life extension of sugarcane juice by cross flow hollow fibre ultrafiltration

Author:
Panigrahi, Chirasmita; Mondal, Mrinmoy; Karmakar, Sankha; Mishra, Hari Niwas; De, Sirshendu
Source:
Journal of food engineering 2020 v.274 pp. 109880
ISSN:
0260-8774
Subject:
shelf life,   etc   ; Reynolds number; enzymes; juice quality; molecular weight; plate count; polyphenols; sucrose; sugarcane juice; ultrafiltration;     Show all 10 Subjects
Abstract:
... Pre-treated sugarcane juice was ultrafiltered using polysulphone based hollow fiber to enhance its shelf life. The membrane of molecular weight cut off 30 kDa was selected based on productivity, quality and microbial safety of the product. Optimum condition was found as 104 kPa transmembrane pressure and 30 l/h cross flow rate (Reynolds number 249) based on flux yield and desirable juice quality. ...
DOI:
10.1016/j.jfoodeng.2019.109880