Effect of power ultrasound on quality of fresh-cut lettuce (cv. Vera) packaged in passive modified atmosphere

Irazoqui, M.; Romero, Mariano; Paulsen, Erika; Barrios, Sofía; Pérez, Nicolás; Faccio, Ricardo; Lema, Patricia

doi:10.1016/j.fbp.2019.07.004

Cited by 23 publications

(11 citation statements)

References 52 publications

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“…Irazoqui et al . (2019) who applied US treatment (130 W, 42 kHz) in fresh‐cut lettuce showed that increasing US application time resulted in higher microbial reductions; the same was found in this work, the US 500 treatment for 15 min showed a higher reduction in total bacteria than 10 min, and these more than the 5 min treatment. US can bring the cavitation phenomenon, which generate mechanical and chemical energies to inactivate microorganisms (Brilhante São José & Dantas Vanetti, 2012).…”

Section: Resultssupporting

confidence: 85%

Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage

Procaccini

Sun

2021

Int J of Food Sci Tech

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Summary The objective of this work was to find the optimal conditions that extend the shelf life of fresh‐cut potatoes using innovative food processing technologies. Potato cultivar, Longshu No. 10, was treated with high hydrostatic pressure (HHP) with 200 MPa (HHP 200) for 2, 6 and 10 min, and HHP with 400 MPa (HHP 400) for 1, 2 and 6 min; electrolysed water with pH 5.2 (EW 5.2) for 2, 5 and 10 min of soaking; and ultrasonic (US) with 200 W (US 200) for 5 and 10 min, and US with 500 W (US 500) for 5, 10 and 15 min. Microbiological quality, colour and textural changes and polyphenol oxidase (PPO) activity were determined during 12 days of storage at 4 °C. Processing technologies showed an effect on reducing the microbial load of fresh‐cut potatoes with respect to control. EW (5 min) and US (500 W for 15 min) were the best treatments in terms of colour, and these treatments did not modify the texture of the fresh‐cut potato, which make them promising for extending the shelf life of fresh‐cut potatoes. Also, the US treatment showed the lowest PPO activity.

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Section: Resultssupporting

confidence: 85%

Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage

Procaccini

Sun

2021

Int J of Food Sci Tech

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Section: Aerobic Plate Count and Sso Countmentioning

confidence: 99%

“…CO2 is able to reduce inner microbial pH and withdraw phospholipid and hydrophilic complexes, thereby leading to microbial inactivation [35]. Irazoqui et al [36] found that MAP technology applied to fresh-cut lettuce reduced microbial proliferation. Pseudomonas fluorescens [37] is a dominant spoilage bacterium and a primary driver of leaf rot and poor quality in vegetables.…”

Section: Changes In Chlorophyll Contentmentioning

confidence: 99%

Modified Atmospheric Packaging of Fresh-Cut Amaranth (Amaranthus tricolor L.) for Extending Shelf Life

2021

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Fresh-cut vegetables are prone to microbiological contamination and oxygenation during handling and storage. In this study, fresh-cut amaranth was subjected to various gas ratios (5–15% O2, 5–15% CO2, 80% N2) for 12 days. Chlorophyll content, ascorbic acid content, antioxidant enzyme activity, microbial population, and physiological and biochemical indicators were measured to evaluate the impact of atmospheric packaging. Suitable atmospheric packaging could slow the respiration of amaranth, delay the decline in physiological and biochemical characteristics, maintain the antioxidant enzyme activity, promote the sensorics, and prolong the shelf life by 2 days. According to the analysis of the results, modified atmospheric packaging (10% O2, 10% CO2, 80% N2) retarded the decline in fresh-cut amaranth quality, provided effective antioxidative browning, and inhibited Pseudomonas fluorescens development.

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“…Firstly, we set a reference scenario that aimed to represent the current trends in FC vegetable packaging. Polypropylene (PP) laminates were the materials conceived for this scenario, as their use is widely described in the literature [29][30][31]. Secondly, an active package in which PP films are coated with ZnO nanoparticles was considered.…”

Section: Goal and Scope Definitionmentioning

confidence: 99%

Sustainability Analysis of Active Packaging for the Fresh Cut Vegetable Industry by Means of Attributional & Consequential Life Cycle Assessment

et al. 2020

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In order to enlarge the shelf life and avoid the waste of fresh-cut (FC) products, novel packaging techniques with antimicrobial properties have been proposed. In this work, we analyzed the potential environmental benefits of using films reinforced with bactericidal ZnO nanoparticles (NP) for FC produce packaging, when compared to the traditional polypropylene (PP) films. A biodegradable, polylactic acid (PLA) package and a non-biodegradable, polypropylene package, both coated with ZnO NP, were considered as novel technologies. The eco-profile of the considered alternatives was assessed via two life cycle assessments (LCAs). Firstly, an attributional LCA was performed in order to compare the materials in terms of their production and end of life (EOL) processes, allowing us to extend the conclusions to different food products. Secondly, a consequential LCA was performed taking into account the whole life cycle of the fresh vegetable, with special attention to the environmental implications of the produce losses among the chain. The uncertainties of the models were assessed via Monte Carlo approach. In both cases, the scenarios concerning the PLA and PP active packages with ZnO NP showed a better profile than the traditional techniques, specifically when considering the full supply chain of the FC vegetables in the consequential LCA. As agricultural production is the main contributor to the environmental impact of the cycle, the avoidance of wastes by extending the shelf life through the novel packages leads to the impact reduction of FC products.

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Effect of power ultrasound on quality of fresh-cut lettuce (cv. Vera) packaged in passive modified atmosphere

Cited by 23 publications

References 52 publications

Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage

Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage

Modified Atmospheric Packaging of Fresh-Cut Amaranth (Amaranthus tricolor L.) for Extending Shelf Life

Sustainability Analysis of Active Packaging for the Fresh Cut Vegetable Industry by Means of Attributional & Consequential Life Cycle Assessment

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