Modified atmosphere packaging for shelf life extension of fresh-cut apples

Cortellino, Giovanna; Gobbi, Serena; Bianchi, G.; Rizzolo, A.

doi:10.1016/j.tifs.2015.06.002

Cited by 45 publications

(31 citation statements)

References 45 publications

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“…Demand is driven by increased nutritive awareness in consumers who want fresh, convenient, and nutritive foods. Minimal processing of fresh‐cut fruits induces various adverse effects that tend to limit nutritive value, storage, and economic benefits that can be obtained from such production (Cortellino, Gobbi, Bianchi, & Rizzolo, ). Therefore, it is important to define processing conditions where fresh apple can maintain its original characteristics (Putnik & Bursać Kovačević, ; Jokic et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples

Putnik

Herceg

Pavkov

et al. 2017

J Food Process Engineering

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This study addressed the changes in polyphenolic stability and antioxidant capacity in fresh‐cut apples packaged in modified atmosphere (MAP) as a result of (i) minimal processing parameters (type of cultivar, anti‐browning treatments, and the length of storage); (ii) superficial browning; (iii) ultrasound treatment; and (iv) microbial growth during storage at 4 °C for 14 days. Studied cultivars were Cripps Pink and Golden Delicious. Anti‐browning agents were ascorbic with citric acid and sole Ca‐ascorbate that were both combined with the ultrasound. Identified phenolic compounds in all samples were chlorogenic and p‐coumaroylquinic acid, quercetin, epicatechin, and phloridzin. Cripps Pink was richer on flavonoids and had the higher antioxidant capacity than Golden Delicious. Application of any anti‐browning treatments did not influence quantities of phenolic compounds, but they showed an improved antioxidant capacity in comparison with untreated samples. Phenolic compounds were stable and antioxidant capacity decreased during storage. Microbial growth had no association with the majority of phenolic compounds (except epicatechin), where it was possible that microorganisms oxidized epicatechin to quercetin together with apple respiratory processes. Practical applications Fresh‐cut production represents large portion of the international food markets as consumers increasingly demand ready‐to‐eat products. However, these products have a very short shelf‐life with strong impacts on economic gains from such production. Modified atmosphere packaging (MAP) is a very popular industrial preservation technique for prolonging freshness of ready‐to‐eat apples and other foods. Polyphenolics naturally present in apples have various health benefits and favorable influence on nutritive value. Currently, there is a scarcity of available data that simultaneously associates changes in polyphenolic content with minimal processing; apple respiration; storage and superficial browning. This type of data has both, economic and nutritive value for the fresh‐cut production as it is associated with extension of the shelf‐life, plus it is directly related with the superficial browning in this perishable produce.

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Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples

Putnik

Herceg

Pavkov

et al. 2017

J Food Process Engineering

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“…This oxidation results in the loss of antioxidant properties and the formation of a brownish pigments. Several studies have shown that low oxygen levels can lead to higher quality of stored fruit products (Gil and others ; Cortellino and others ; Tran and others ). It is therefore important that grinding be done without exposing apples to oxygen, as this help preserve the nutritional and visual properties of apples.…”

Section: Resultsmentioning

confidence: 99%

“…Several studies have evaluated the impact that low oxygen atmospheres have on maintaining their original nutritional value, flavor, taste, and fresh appearance of apples (Gil and others ; Tran and others ; Cortellino and others ). Modified atmosphere conditions are a means of controlling internal atmosphere to reduce the oxygen concentration in a space.…”

Section: Introductionmentioning

confidence: 99%

“…Modified atmosphere conditions are a means of controlling internal atmosphere to reduce the oxygen concentration in a space. These methods are beneficial because they can help maintain the nutritional and antioxidant activity in apples and prevent them from browning, spoiling, or having their color changed (Cortellino and others ; Zhang and others ). The objectives of this study were to investigate the effects of grinding in modified atmosphere and vacuum conditions on the phenolic compounds, antioxidant activity, browning, and oxidative enzyme activity of ground apples as a function of time.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple

Kim

Lee

Kim

et al. 2017

Journal of Food Science

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This study evaluated the effects of grinding at atmospheric pressure (control), under vacuum (ß2.67 kPa), or with modified atmosphere (N 2 and CO 2 ) on the browning, antioxidant activity, phenolics, and oxidative enzyme activity of apples as a function of time. The control group was affected most, showing distinct browning and losing most of the antioxidant activity and concentrations of the main phenolic compounds. The modified atmosphere groups retained color, antioxidant activity, and phenolic compounds better than the control group. Least changes were obtained with vacuum grinding, particularly in terms of preventing enzymatic browning and oxidation of antioxidants apples. At 12 h after grinding, vacuum-ground apples retained total phenolic contents 5.32, 1.54, and 1.49 times higher than control, nitrogen gas, and carbon dioxide gas-ground samples, respectively. The oxidative enzyme activity, including that of polyphenol oxidase and peroxidase, decreased in the control and modified atmosphere group, but they were maintained in the samples ground under the vacuum.Keywords: apple, grinding, modified atmosphere, phenolic compounds, vacuumPractical Application: In this study, we found that grinding with modified atmosphere or vacuum conditions could effectively prevent browning as well as loss of phenolic compounds and antioxidant activity of ground apples. These results can help scientists and engineers build better grinding systems for retaining nutrient and quality factors of ground apples. In addition, these results may be useful to other fruit and vegetable industries that wish to retain fresh-like quality and nutritional value during grinding and storage.

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“…MAP compositions for minimally processed fruit and vegetables were recently studied [16][17][18][19][20][21][22]. In general, a high O 2 concentration is used for fresh food due to the benefits of effective inhibition of yeast growth, preservation of aromatic volatiles, and low browning.…”

Section: Short Shelf Life Foods (Fresh Fruit and Vegetables)mentioning

confidence: 99%

Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer

Schmid

2017

J Package Technol Res

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During recent years the market for convenience foods has grown rapidly. More and more consumers prefer ready-to-eat (RTE) products because of their advantageous minimal input of time and effort. The increasing awareness of health means there is a need for nutritious, high quality ready meals. Due to technological developments, the packaging industry is continuously coming up with innovative packaging. This is being driven by ecological challenges, policy, and consumer demands. However, only a few studies have hitherto been published on innovative packaging concepts for RTE food. The purpose of this review is to evaluate the status quo and recent progress in this area. It is important to understand the crucial factors for food packaging for RTE food, namely food safety and quality. Packaging concepts have focused on preventing microbial growth, so protecting consumers from food-borne diseases. Bio-based packaging materials such as polylactic acid and chitosan have limited mechanical properties. The use of nanomaterials or natural essential oils to replace synthetic additives could alleviate this. The combination with modified atmosphere packaging showed improvements and prolongation of the shelf life.

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Modified atmosphere packaging for shelf life extension of fresh-cut apples

Cited by 45 publications

References 45 publications

Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples

Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples

Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple

Packaging Concepts for Ready-to-Eat Food: Recent Progress

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