Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature

Dermesonluoglu, Efimia; Fileri, Kalliopi; Orfanoudaki, A.; Tsevdou, Maria; Tsironi, Theofania; Taoukis, Petros

doi:10.1016/j.jfoodeng.2016.03.017

Cited by 7 publications

(10 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Whilst addressing the consumer demand for novel, nutritious, and affordable products, food producers must consider also the requirement for food safety assurance and shelf-life extension for the developed products. A scientific challenge for the food sector is to investigate the potential of shelf-life extension and the development of appropriate shelf-life predictive models [ 67 ]. In general, minimal processing has shown the potential to further extend the shelf life of fruits and vegetables by the combined application of different preservative hurdles, as for example low temperature, natural or synthetic antimicrobials and antioxidants, a w , pH, and high pressure with packaging methods, such as modified atmospheres and active packaging.…”

Section: Discussionmentioning

confidence: 99%

“…Dermesonlouoglou et al [ 67 ] developed shelf-life models for dandelion, that allowed for clalculations of the quality level and shelf life under alternative packaging types and storage temperatures. Microbial growth and modifications of different quality indices of dandelion packed in air-perforated films and under modified atmospheres were evaluated under different storage conditions.…”

Section: Protection Of Fruits and Vegetables By Appropriate Packaging Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Giannakourou

Tsironi

2021

Foods

View full text Add to dashboard Cite

Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Protection Of Fruits and Vegetables By Appropriate Packaging Methodsmentioning

confidence: 99%

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Giannakourou

Tsironi

2021

Foods

View full text Add to dashboard Cite

show abstract

“…(family Asteraceae) is commonly known as dandelion and is considered as a weed in several crops [ 20 ] while its leaves are rich in fibers, minerals, vitamins, and other bioactive compounds [ 21 , 22 ]. Dandelion is a nontoxic herb that is exploited due to its diuretic, anti-inflammatory, and digestive stimulant properties [ 23 ]. It is extensively used for the treatment of eye diseases, cancer, osteoarthritis, and anemia [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Efficiency of Multiple Extraction Solvents on Antioxidant, Cytotoxic, and Phytotoxic Potential of Taraxacum officinale (L.) Weber ex F.H. Wigg. from Poonch Valley, Azad Kashmir, Pakistan

Akhtar

Ali

Ashraf

et al. 2022

Evidence-Based Complementary and Alternative Medicine

View full text Add to dashboard Cite

Background. Different parts of Taraxacum officinale (L.) were used in traditional medicine in various parts of the world for the treatment of health problems, and they possess significant biological activities. The present study aimed to estimate phytochemical and biological activities of T. officinale using different extraction solvents. Methods. Methanolic, acetone, and n-hexane extracts of selected species were prepared, and ten secondary metabolites were examined using standard protocols. The antioxidant activity was performed using three in vitro methods, namely, DPPH assay, total reducing power (TRP) assay, and total antioxidant capacity (TAC). Toxicological analysis was done using the brine shrimp cytotoxic assay and radish seed phytotoxic assay. Results. The T. officinale methanolic extract showed the highest phenolic (178.27 ± 17.17 mg/GAE/g) and flavonoid (18.50 ± 1.64 mg QE/g) contents. Similarly, the methanolic extract also revealed the highest DPPH activity (32.80 ± 9.66 IC50), reducing potential (0.53 ± 0.02 mg/g), and TAC (19.42 ± 0.97 mg/g) as compared to the acetone and n-hexane extracts. The Pearson correlation analysis confirmed a strong positive correlation (r > 0.9) between total phenolic content (TPC), total flavonoid content (TFC), and all antioxidant assays. Furthermore, a heat map displayed the methanolic extract (red color) as a valuable source of phytochemicals and antioxidant agents. Moreover, the T. officinale methanolic extract also showed the highest (7.12 ppm) cytotoxic potential whereas both methanolic and acetone extracts were revealed as moderate phytotoxic agents when compared with the standard. Conclusion. The T. officinale methanolic extract exhibited comparatively notable phytochemicals that are actively involved in antioxidant activities and possess toxicological properties. This upholds the folkloric use of T. officinale as a possible source to develop natural plant-based drugs. Further investigations to isolate bioactive compounds and elements and on their safety need to be conducted.

show abstract

“…During preparation and serving of foods in the cafeterias, hygienic conditions must strictly be followed [34,35]; otherwise, chances of food-borne disease increase to consumers [36,37].…”

Section: Discussionmentioning

confidence: 99%

Microbiological survey of ready-to-eat foods and associated preparation surfaces in cafeterias of public sector universities

Giwa

Memon

Shaikh

et al. 2021

Environmental Pollutants and Bioavailability

View full text Add to dashboard Cite

A microbiological and sanitation survey of ready-to-eat (RTE) food samples, cutlery, utensils, and hands of food handlers, food preparation surfaces, serving counters, washing areas, and refrigerator handles were conducted. The samples were collected using environmental swabs, and these samples were analyzed using standard plating techniques. Samples were characterized after aerobic plate counts (APC) and isolated for mesophilic aerobic bacteria (MAB), total coliforms, Staphylococcus aureus, Escherichia coli., Salmonella spp., Shigella spp., Pseudomonas spp., Enterobacter spp., Klebsiella spp., and yeast. This study suggested that good-hygiene practices can minimize bacterial counts, thereby decreasing the reservoirs for bacterial contamination. It also improves the hygienic condition of RTE-foods in the cafeteria of Universities.

show abstract

Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature

Cited by 7 publications

References 38 publications

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Efficiency of Multiple Extraction Solvents on Antioxidant, Cytotoxic, and Phytotoxic Potential of Taraxacum officinale (L.) Weber ex F.H. Wigg. from Poonch Valley, Azad Kashmir, Pakistan

Microbiological survey of ready-to-eat foods and associated preparation surfaces in cafeterias of public sector universities

Contact Info

Product

Resources

About