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1. Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread

Author:
Clemente, Isabel; Aznar, Margarita; Nerín, Cristina
Source:
International journal of food microbiology 2019 v.298 pp. 44-50
ISSN:
0168-1605
Subject:
shelf life,   etc   ; antifungal properties; breads; cinnamon; essential oils; flavor; vapors;     Show all 7 Subjects
Abstract:
... This work was performed to evaluate the antifungal effect of cinnamon and mustard essential oil (EO) alone and in combination against a range of mould strains. A wide range of resistance levels was observed among different mould species, being R. stolonifer the most resistant one. Mustard EO showed the biggest antifungal effect, and for this reason it was selected to study its effect in vapour pha ...
DOI:
10.1016/j.ijfoodmicro.2019.03.012

2. Mesoporous aluminosilicate improves mildew resistance of bamboo scrimber with CuBP anti-mildew agents

Author:
Wu, Zhenzeng; Huang, Daobang; Wei, Wei; Wang, Wei; Wang, Xiaodong(Alice); Wei, Qihua; Niu, Min; Lin, Ming; Rao, Jiuping; Xie, Yongqun
Source:
Journal of cleaner production 2019 v.209 pp. 273-282
ISSN:
0959-6526
Subject:
shelf life,   etc   ; bamboos; mildews; porous media; stain fungi;     Show all 5 Subjects
Abstract:
... The mesoporous aluminosilicate synergy with CuBP anti-mildew agent was studied with the objective of improving the mildew resistance of bamboo scrimber. The SiAl inorganic film with enormous pore volume, was added to cover on the bamboo fiber's surface by a simple and sustainable dip-coating process. The results showed that the process decreased the leachability of the anti-mildew agents, which wo ...
DOI:
10.1016/j.jclepro.2018.10.168

3. Leakage analysis of flexible packaging: Establishment of a correlation between mass extraction leakage test and microbial ingress

Author:
Moghimi, Nastaran; Sagi, Hemi; Park, Su-il
Source:
Food packaging and shelf life 2018 v.16 pp. 225-231
ISSN:
2214-2894
Subject:
shelf life,   etc   ; food packaging; pouches;     Show all 3 Subjects
Abstract:
... Package integrity over the shelf life of a product is critical in order to demonstrate the ability to maintain product sterility. The development of a rational physical test method to evaluate the microbial barrier properties of sterile packages has necessitated its correlation to microbiological exclusion. In this study, the ability of a mass extraction leak detector to assess the integrity of mu ...
DOI:
10.1016/j.fpsl.2018.02.004

4. Comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry featuring tandem ionization: Challenges and opportunities for accurate fingerprinting studies

Author:
Cordero, Chiara; Guglielmetti, Alessandro; Bicchi, Carlo; Liberto, Erica; Baroux, Lucie; Merle, Philippe; Tao, Qingping; Reichenbach, Stephen E.
Source:
Journal of chromatography 2019 v.1597 pp. 132-141
ISSN:
0021-9673
Subject:
shelf life,   etc   ; comprehensive two-dimensional gas chromatography; ionization; ions; mass spectrometry; metabolome; signal-to-noise ratio;     Show all 7 Subjects
Abstract:
... The capture of volatile patterns from food is a fingerprinting that opens access to a high level of information related to functional variables (origin, processing, shelf-life etc.) and their impact on sample composition and quality. When the focus is on food volatilome, comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC×GC-TOF MS) is undoubtedly th ...
DOI:
10.1016/j.chroma.2019.03.025

5. Endorsing and extending the repertory of nutraceutical and antioxidant sources in mangoes during postharvest shelf life

Author:
Monribot-Villanueva, Juan L.; Elizalde-Contreras, José M.; Aluja, Martín; Segura-Cabrera, Aldo; Birke, Andrea; Guerrero-Analco, José A.; Ruiz-May, Eliel
Source:
Food chemistry 2019 v.285 pp. 119-129
ISSN:
0308-8146
Subject:
shelf life,   etc   ; antioxidants; byproducts; cultivars; fruits; functional foods; mangoes; metabolomics; phenolic compounds; proteomics;     Show all 10 Subjects
Abstract:
... Mango byproducts, such as peels, contain high levels of antioxidants and fiber and represent important sources of nutraceuticals and pharmacological products. Fruit are collected at the mature green stage then stored and ripened, undergoing several structural and molecular changes over the course of this process. However, very little is known regarding the content and nature of antioxidant compoun ...
DOI:
10.1016/j.foodchem.2019.01.136

6. Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters

Author:
Lorentzen, Grete; Lian, Federico; Røhme, Amalie Agersborg; Johannessen, Eirin; Grastveit, Karen Vanglo; Grip, Adrian Eyser; Siikavuopio, Sten I.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 283-288
ISSN:
0023-6438
Subject:
shelf life,   etc   ; Chionoecetes opilio; Pseudomonas; cooking; freeze-thaw cycles; melanosis; microbial growth; refrigeration; temperature; weight loss;     Show all 10 Subjects
Abstract:
... Different mild cooking treatments of snow crab clusters in combination with immediate refrigeration (IR) or freezing-thawing before refrigeration (FBR) have been performed. The clusters were cooked in either fresh or salted (5 g NaCl/100 ml) water at two temperature/time conditions (87 °C/430 s and 96 °C/148 s) both targeting a core temperature of 81 °C in the largest cluster leg. The freezing-tha ...
DOI:
10.1016/j.lwt.2019.03.083

7. Factors impacting sorbitol polymorphism and polymorphic transitions during aging

Author:
DeJong, Amy E.; Hartel, Richard W.
Source:
Journal of food engineering 2019 v.253 pp. 72-78
ISSN:
0260-8774
Subject:
shelf life,   etc   ; crystal structure; crystallization; drugs; maltitol; mannitol; manufacturing; sorbitol; sweets; syrups; temperature; water content;     Show all 12 Subjects
Abstract:
... During the manufacture of sugar-free confectionery and pharmaceutical products, sorbitol can dissolve and recrystallize into a variety of different polymorphic structures, which can have an impact on stability and physical properties. In order to maintain desired attributes, factors that impact sorbitol polymorphic structure during shelf life must be understood and controlled. To study crystalliza ...
DOI:
10.1016/j.jfoodeng.2019.02.020

8. Number of consumers and days of display necessary for the assessment of meat colour acceptability

Author:
Passetti, Rodrigo Augusto Cortêz; Resconi, Virginia Celia; Çakmakçı, Cihan; del Mar Campo, María; Kirinus, Jackeline Karsten; Passetti, Ludmila Couto Gomes; Guerrero, Ana; do Prado, Ivanor Nunes; Sañudo, Carlos
Source:
Food research international 2019 v.121 pp. 387-393
ISSN:
0963-9969
Subject:
shelf life,   etc   ; color; cutting; food storage; meat; models; photographs; standard deviation; steaks;     Show all 9 Subjects
Abstract:
... Visual assessment is regarded as the gold standard to evaluate meat colour shelf-life, but it is costly and time consuming. To address this issue, this paper aims to evaluate the number of consumers and days of display that are necessaries in order to assess the colour shelf-life of meat, presented with different methods, all using images. Photographs of thirty-six lamb steaks were taken just afte ...
DOI:
10.1016/j.foodres.2019.03.036

9. Conversion of aluminium oxide coated films for food packaging applications—From a single layer material to a complete pouch

Author:
Struller, Carolin; Kelly, Peter; Copeland, Nicholas
Source:
Food packaging and shelf life 2019 v.20 pp. 100309
ISSN:
2214-2894
Subject:
shelf life,   etc   ; aluminum oxide; ceramics; food packaging; health services; industry; markets; packaging materials; polyethylene terephthalates;     Show all 9 Subjects
Abstract:
... Transparent barrier films based on vacuum deposited aluminium oxide (AlOₓ) layers are continuing to create large interest in the market with regards to their use as food and healthcare packaging materials. Nevertheless, their post-metalliser conversion to the final packaging material still presents challenges to current AlOₓ producers and the wider converting industry. In this work, AlOₓ coated po ...
DOI:
10.1016/j.fpsl.2019.100309

10. Effect of Delay in Deskinning and Lipid Oxidation on Pink Discoloration of Squid During Ice Storage

Author:
Muhasinath, M. A.; Mehta, N. K.; Prasadnaik, R.; Chouksey, M. K.; Nayak, B. B.
Source:
Proceedings of the National Academy of Sciences, India, Section B: biological sciences 2019 v.89 no.2 pp. 449-454
ISSN:
0369-8211
Subject:
shelf life,   etc   ; Loligo; cold storage; color; discoloration; ice; lipid peroxidation; squid; thiobarbituric acid-reactive substances;     Show all 9 Subjects
Abstract:
... The effect of duration before deskinning and the effect of lipid oxidation on yellow and pink discoloration of squid (Loligo duvauceli) held in ice was studied. The yellowness (b*) increased significantly (p ≤ 0.05) if deskinning was delayed even by 2 days. Yellow discoloration of squid mantle was found to increase with increase in duration before deskinning at a much faster rate compared to lipid ...
DOI:
10.1007/s40011-017-0952-y

11. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Author:
Coll-Brasas, E.; Arnau, J.; Gou, P.; Lorenzo, J.M.; García-Pérez, J.V.; Fulladosa, E.
Source:
Meat science 2019 v.152 pp. 127-133
ISSN:
0309-1740
Subject:
shelf life,   etc   ; color; ham; hardness; high pressure treatment; microorganisms; temperature; texture;     Show all 8 Subjects
Abstract:
... High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 °C, 20 °C and 35 °C in samples with diffe ...
DOI:
10.1016/j.meatsci.2019.02.014

12. Fabrication of zein-based electrospun nanofiber decorated with gold nanoparticles as a SERS platform

Author:
Turasan, Hazal; Cakmak, Mukerrem; Kokini, Jozef
Source:
Journal of materials science 2019 v.54 no.12 pp. 8872-8891
ISSN:
0022-2461
Subject:
shelf life,   etc   ; biodegradability; biosensors; corn; crosslinking; glutaraldehyde; gold; nanofibers; nanogold; rhodamines; surface area; surface roughness; zein;     Show all 13 Subjects
Abstract:
... In this study, a new technique was developed to create an eco-friendly and biodegradable SERS sensor platform using electrospun corn zein fibers. First, electrospinning was used in conjunction with glutaraldehyde, a crosslinker for proteins, to create crosslinked zein nanofibers. The surface of the nanofibers was then decorated with 20-nm-diameter gold nanoparticles, and the biosensor platform was ...
DOI:
10.1007/s10853-019-03504-w

13. Poly(acid lactic) films with carotenoids extracts: Release study and effect on sunflower oil preservation

Author:
Stoll, Liana; Rech, Rosane; Flôres, Simone Hickmann; Nachtigall, Sonia Marli Bohrz; de Oliveira Rios, Alessandro
Source:
Food chemistry 2019 v.281 pp. 213-221
ISSN:
0308-8146
Subject:
shelf life,   etc   ; active food packaging; antioxidants; beta-carotene; chemical structure; foods; lycopene; models; oxygen; sunflower oil;     Show all 10 Subjects
Abstract:
... Oxidative deterioration is one of the most important factors limiting shelf-life of fatty food products, where the use of active packaging produced with natural antioxidants is a strategy to minimize these reactions. Poly(acid lactic) (PLA) films were produced with carotenoids extracts rich in beta-carotene, lycopene, and bixin. The kinetics of carotenoids’ release to a fat simulant was evaluated ...
DOI:
10.1016/j.foodchem.2018.12.100

14. Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei

Author:
Genevois, C.; Pieniazek, F.; Messina, V.; Flores, S.; de Escalada Pla, M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 23-29
ISSN:
0023-6438
Subject:
shelf life,   etc   ; Lactobacillus casei; alcohols; biotransformation; byproducts; in vitro digestion; microstructure; oils; probiotics; pumpkins;     Show all 10 Subjects
Abstract:
... The aim of the work was to bio-convert pumpkin by-products in novel supplements supporting probiotics. The physicochemical and functional characterizations as well as the shelf life of the new product were analysed. Lower alcohol insoluble residue (AIR), 47 g/100 g, and higher protein, 12.2 g/100 g, were observed in the pumpkin powder supporting L. casei as the result of the probiotic growth. Wate ...
DOI:
10.1016/j.lwt.2019.01.057

15. Furosine and 5-hydroxymethylfurfural as chemical markers of tea processing and storage

Author:
Pérez-Burillo, S.; Jiménez-Zamora, A.; Párraga, J.; Rufián-Henares, J.A.; Pastoriza, S.
Source:
Food control 2019 v.99 pp. 73-78
ISSN:
0956-7135
Subject:
shelf life,   etc   ; Maillard reaction; beverages; black tea; drying; humidity; hydroxymethylfurfural; lysine;     Show all 8 Subjects
Abstract:
... One of the most consumed beverages around the world is tea, but little is known about how tea quality can be monitored during storage and processing. Thus, the objective of this research was to study the usefulness of furosine and 5-hydroxymethylfurfural (HMF) content -two Maillard reaction markers-as quantitative parameters that control tea processing and storage. Two different experiments were c ...
DOI:
10.1016/j.foodcont.2018.12.029

16. Gaseous ozone: A potent pest management strategy to control Callosobruchus maculatus (Coleoptera: Bruchidae) infesting green gram

Author:
Pandiselvam, Ravi; Thirupathi, Venkatachalam; Mohan, Striramasarma; Vennila, Palanisamy; Uma, Doraiswamy; Shahir, Sultan; Anandakumar, Sugumar
Source:
Journal of applied entomology 2019 v.143 no.4 pp. 451-459
ISSN:
0931-2048
Subject:
shelf life,   etc   ; Callosobruchus maculatus; adults; exposure duration; fumigants; industry; insect control; mortality; mung beans; ozone; pupae;     Show all 11 Subjects
Abstract:
... Extending the storage life of legumes by protecting it from the Callosobruchus maculatus infestation is a major concern for the producers, processors and exporters. Legume processing industry requires “greener” alternatives to the conventional fumigants. Gaseous ozone has a great potential as an insect management strategy that is suited for this niche. Nevertheless, the efficacy of ozone against C ...
DOI:
10.1111/jen.12618

17. Influence of culture conditions on the technological properties of Carnobacterium maltaromaticum CNCM I‐3298 starters

Author:
Girardeau, A.; Puentes, C.; Keravec, S.; Peteuil, P.; Trelea, I.C.; Fonseca, F.
Source:
Journal of applied microbiology 2019 v.126 no.5 pp. 1468-1479
ISSN:
1364-5072
Subject:
shelf life,   etc   ; Carnobacterium piscicola; acidification; fermentation; harvest date; pH; temperature; viability;     Show all 8 Subjects
Abstract:
... AIM: The aim of this study is to investigate the effect of a broad spectrum of culture conditions on the acidification activity and viability of Carnobacterium maltaromaticum CNCM I‐3298, the main technological properties that determine the shelf‐life of biological time‐temperature integrator (TTI) labels. METHODS AND RESULTS: Cells were cultivated at different temperatures (20–37°C) and pH (6–9·5 ...
DOI:
10.1111/jam.14223

18. Evaluation of the 1-MCP microbubbles treatment for shelf-life extension for melons

Author:
Nguyen, Lien Phuong Le; Zsom, Tamás; Dam, Mai Sao; Baranyai, László; Hitka, Géza
Source:
Postharvest biology and technology 2019 v.150 pp. 89-94
ISSN:
0925-5214
Subject:
shelf life,   etc   ; 1-methylcyclopropene; Cucumis melo; carbon dioxide production; ethylene; fruits; melons; microbubbles; ripening; storage temperature;     Show all 10 Subjects
Abstract:
... The objective of this study was to evaluate the efficacy of 1-methylcyclopropene microbubbles (1-MCP MB) treatment in prolonging the postharvest life of melon (Cucumis melo. var. reticulates L. Naud). Harvested melons were immersed in 1-MCP MB for 10, 20 and 30 min at 16 °C with concentration of 650 nL L−1. A reference group was exposed to 650 nL L−1 gaseous 1-MCP at 10 °C for 24 h. Untreated cont ...
DOI:
10.1016/j.postharvbio.2018.12.017

19. Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Author:
Hassoun, Abdo; Sahar, Amna; Lakhal, Lyes; Aït-Kaddour, Abderrahmane
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 279-292
ISSN:
0023-6438
Subject:
shelf life,   etc   ; fish; fluorescence; fluorescence emission spectroscopy; meat; monitoring; nondestructive methods; perishable foods; rapid methods;     Show all 9 Subjects
Abstract:
... Fish and meat are highly perishable food products, requiring both proper technologies for quality preservation and rapid methods for analysis. From a technological point of view, several preservation methods have been applied to extend shelf life of fish and meat products while from an analytical perspective, fluorescence spectroscopy has been extensively used to investigate its potential as a rap ...
DOI:
10.1016/j.lwt.2019.01.021

20. Microbiological safety of UHT milk treated at 120 °C for 2 s, as estimated from the distribution of high-heat-resistant Bacillus cereus in dairy environments

Author:
Ohkubo, Yoshiaki; Uchida, Kenji; Motoshima, Hidemasa; Katano, Naoya
Source:
International dairy journal 2019 v.91 pp. 36-40
ISSN:
0958-6946
Subject:
shelf life,   etc   ; Bacillus cereus; UHT milk; microbiological quality; milk; pasteurized milk; Japan;     Show all 7 Subjects
Abstract:
... Unlike common ultra-high-temperature (UHT) milk, so-called “UHT milk” in Japan is typically pasteurised at 120–130 °C for 2 s and distributed at 10 °C or less, and there is a potential risk of Bacillus cereus. To estimate the microbiological safety of UHT milk, we surveyed the distribution of high-heat-resistant B. cereus strains (defined as showing <∼3 log reduction after treatment at 120 °C for ...
DOI:
10.1016/j.idairyj.2018.12.011