Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain

Dermesonluoglu, Efimia; Katsaros, George; Tsevdou, Maria; Giannakourou, Maria C.; Taoukis, Petros

doi:10.1016/j.jfoodeng.2014.07.007

Cited by 61 publications

(44 citation statements)

References 25 publications

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“…The models developed from isothermal experiments were validated at dynamic conditions (fluctuating temperatures from 5 to 12C with effective temperature 7.8C) (Dermesonluoglu et al . ) (Fig. ).…”

Section: Resultsmentioning

confidence: 93%

“…Additionally, there are only few studies that monitor quality and microbiological attributes of pretreated samples during their subsequent chilled storage, in order to obtain reliable and validated shelf life models that can be used to predict samples' remaining shelf life, even at dynamic conditions (Dermesonlouoglou et al . ). Finally, only recently, interest is focused on addressing the problem of bright strawberry color loss during OD and/or HP (Holzwarth et al .…”

Section: Introductionmentioning

confidence: 97%

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Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Dermesonlouoglou

Bimpilas

Andreou

et al. 2016

Journal of Food Processing and Preservation

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The quality and preservation of strawberry can be improved by applying mild treatments such as osmotic dehydration and high pressure. The aim was to optimize treatment conditions based on mass transfer, water activity and quality data and model the effect of the process, combined with high pressure, on important quality attributes (sensory indices, anthocyanin, color, etc.) and microbial stability during subsequent refrigerated storage. Strawberry cubes were osmotically treated at preselected conditions (35C, 45 min) (OD) and by in‐pack cold‐pasteurization (600 MPa, 25C, 5 min) (Osmosed and High Pressured, OHP) and stored at isothermal (5–15C) and dynamic conditions (Teff = 7.8C). Kinetics of quality change was studied and modeled as a function of storage conditions. Shelf life was significantly prolonged for both OHP and OD (up to 10 and 4 months at 5C, respectively) compared to untreated samples (7 days at 5C). Samples with L‐cysteine added in the OD solution exhibited an exceptional red color intensity and stability during prolonged storage. Practical Applications Extension of the storage life of the delicate tissue of strawberry is a challenge and can be achieved with the application of mild, nonthermal pretreatments, such as osmotic dehydration (OD) and high hydrostatic pressure (HP). The goal is to optimize the OD operating conditions in terms of water activity and end product quality. This study also provides information on the effects of pretreatments on the main quality attributes and microbial stability during subsequent refrigerated storage. Based on the validated models established, shelf life extension for OD and OD/HP‐treated strawberry cubes can be predicted at any isothermal or dynamic conditions, and be compared to that of untreated fruit samples. It is concluded that the effective combination of OD and HP processing can be used for the production of superior, fresh‐like quality fruit‐cubes, with extended shelf life, stable under chilled conditions.

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Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 97%

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Dermesonlouoglou

Bimpilas

Andreou

et al. 2016

Journal of Food Processing and Preservation

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“…Pengolahan buah kiwi dengan gelombang mikro dan pemanasan konvensional menghilangkan setengah sampai semua kandungan klorofilnya (Benlloch-Tinoco et al 2015). Pada proses pendinginan dan pembekuan, yang secara umum dapat mempertahankan mutu pascapanen produk hortikultura, kerusakan klorofil pun masih tetap terjadi (Dermesonluoglu et al 2015).…”

Section: Ketidakstabilan Klorofilunclassified

Suji Leaf Chlorophyll: Potential and Challenges as Natural Colorant

Indrasti

Andarwulan

Purnomo

et al. 2019

JIPI

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ABSTRAK Klorofil telah lama digunakan sebagai pewarna hijau untuk pangan dan non-pangan. Salah satu tanaman sumber klorofil adalah daun suji (Dracaena angustifolia (Medik.) Roxb.). Klorofil daun suji memiliki kelebihan dan karakteristik khas dibandingkan sumber klorofil lain yang berpotensi dikembangkan sebagai pewarna alami. Namun, klorofil mudah sekali terdegradasi karena pengaruh enzim dan faktor lingkungan. Selama pengolahan dan penyimpanan terjadi perubahan struktur klorofil menjadi senyawa-senyawa turunannya yang tidak lagi berwarna hijau. Beberapa upaya telah dilakukan untuk mempertahankan kualitas warna hijau dan kuantitas klorofil yang terkandung dalam pewarna daun suji. Pembentukan metallo-klorofil dan pengembangan pewarna serbuk daun suji belum mampu menyamai kualitas dan kuantitas ekstrak cairnya. Kendala tersebut menjadi tantangan dalam mengembangkan daun suji sebagai bahan pewarna alami.

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“…A similar trend was observed in the PCA results. The k values of vitamin C loss increased in frozen spinach as the storage temperature increased from −18°C to −5°C (Dermesonluoglu, Katsaros, Tsevdou, Giannakourou, & Taoukis, ) and in frozen strawberry with the storage temperature increased from −16°C to −5°C (Dermesonlouoglou, Giannakourou, & Taoukis, ). The effect of packaging on changes in the moisture content and TPC value could be explained by the k values.…”

Section: Resultsmentioning

confidence: 99%

Carboxymethyl cellulose from renewable rice stubble incorporated with Thai rice grass extract as a bioactive packaging film for green tea

Rodsamran

Sothornvit

2018

J Food Process Preserv

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The combination of commercial carboxymethyl cellulose (CMC) and CMC from rice stubble was used to form CMC‐film. Additionally, CMC‐film incorporated with rice grass extract microencapsulated powder (CMC‐MP‐film) as bioactive packaging was investigated on the quality of green tea during storage compared with commercial high density polyethylene (HDPE) film. The CMC‐MP‐film effectively prevented dried green tea from lipid oxidation. Moreover, the total phenolic content (TPC) of green tea packed in CMC‐MP‐film was equivalent to that packed in HDPE, having the highest acceptability score from the sensory evaluation. Based on the change in the TPC of the green tea drink, the estimated shelf life of green tea leaves at 25°C in HDPE, CMC‐MP‐film and CMC‐film was 110, 110 and 91days, respectively. Thus, bioactive CMC film provides an effective alternative to synthetic film to maintain the quality and extend the shelf life of dry and oily food products. Practical applications Rice stubble is an agricultural waste but still contains the high amount of cellulose which can be produced carboxymethyl cellulose (CMC) and used in combination of commercial CMC as biopolymer film. Moreover, rice grass microencapsulated powder was incorporated with CMC‐film (CMC‐MP‐film) as bioactive packaging to maintain the qualities of green tea compared with commercial plastic (high density polyethylene, HDPE). The CMC‐MP‐film prevented effectively dried green tea from lipid oxidation. Moreover, the total phenolic content (TPC) of green tea packed in CMC‐MP‐film was equivalent to that packed in HDPE with similar shelf life. Therefore, bioactive CMC film provides an effective alternative to synthetic film to maintain the quality and extend the shelf life of dry and oily food products. Moreover, the CMC from rice stubble and rice grass extract, the agricultural waste from rice field, will add value as a potential renewable bioactive packaging material for the food industry.

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Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain

Cited by 61 publications

References 25 publications

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Suji Leaf Chlorophyll: Potential and Challenges as Natural Colorant

Carboxymethyl cellulose from renewable rice stubble incorporated with Thai rice grass extract as a bioactive packaging film for green tea

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