Production of packaged ready – to – eat whole strawberries (cv. San Andreas): Packaging conditions for shelf-life extension

Paulsen, Erika; Barrios, Sofía; Lema, Patricia

doi:10.1016/j.fpsl.2021.100696

Cited by 13 publications

(11 citation statements)

References 34 publications

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“…To calculate the shelf‐life from sensory data, a procedure similar to that reported by Paulsen et al . (2021) was used. A 50% rejection to purchase was considered as a limit of acceptability for burger buns.…”

Section: Methodsmentioning

confidence: 99%

FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns

Cincotta

Tripodi

Merlino

et al. 2022

Int J of Food Sci Tech

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FTIR spectroscopy has been evaluated for the sensory shelf-life (SSL) definition of packaged hamburger buns. The samples were analysed from the production up to 90 days of storage. Chemical, microbiological, qualitative descriptive sensory analysis (QDA) and consumer test were carried out and the results were compared with those obtained by FTIR analyses. Survival analysis in agreement with the QDA and cut-off method defined a 'best before date' as not more than 20 days. The statistical elaboration of ATR-FTIR data gave results in agreement with those from hedonic and analytical sensory analyses. Hence, FTIR spectroscopy has been able to quickly draw a profile of the hamburger buns, detecting differences throughout the shelf-life period in agreement with time-consuming and/or expensive analyses. The study evidence that FTIR spectroscopy could be easily used in the bakery industry for SSL monitoring, reducing costs and time of analysis.

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Section: Methodsmentioning

confidence: 99%

FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns

Cincotta

Tripodi

Merlino

et al. 2022

Int J of Food Sci Tech

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“…Based on the predicted SL, the chestnut kernels were more suitable for storage at 4°C in PB2, at 25°C in PB3, and at 35°C in PB1. Similarly, a comparison of PE, PP and PET packaging materials for strawberry storage at 5°C revealed that the SL of PE packaging was 5–8 days compared with 9 days for PP and 6–9 days for PET packages, which indicated that a single PE package had the shortest SL and required strict temperature control (Paulsen et al, 2021). Wang, Yin, et al (2022) used Arrhenius equation to predict the SL of chestnut rose beverage according to the changes in vitamin C content, superoxide dismutase activity and total phenolic content; the predicted shelf lives of PEN/PET packages at 4°C, 25°C, 37°C, and 55°C were 201, 120, 96, and 65 d, respectively, which were longer than 130, 85, 70, and 50 days using PET packaging.…”

Section: Resultsmentioning

confidence: 99%

Browning inhibition and shelf life of packaged air‐dried chestnut kernels

Wang

Liu

et al. 2023

J Food Process Engineering

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Air-dried chestnut is a traditional snack in northern China, but no standardized quality control methods or commercial products are available. The browning of air-dried chestnut kernels was inhibited by the combined use of 1.5% EDTA-2Na, 1% pullulan, and 1% L-cysteine. The air-dried chestnut kernels were packed in three different bags (PB1, polyethylene (PE); PB2, polyamide resin (PA)/PE; and PB3, polyethylene terephthalate/PA/aluminum foil/PE), and stored at 4 C, 25 C, and 35 C, respectively. With increased storage time, the degree of browning, weight loss, and hardness increased, while the antioxidant activity and respiration rate decreased. The shelf life (SL) of packaged air-dried chestnut kernels in different storage conditions was predicted by the Arrhenius equation, and the longest predicted shelf-lives at 4 C, 25 C, and 35 C were 105.3 days (PB2), 19.5 days (PB3), and 10.8 days (PB1), respectively.The results provide guidance for inhibiting the browning of packaged air-dried chestnut kernels and prolonging their SL during production and consumption. Practical applicationsAir-dried chestnut has a crisp and sweet taste and low digestibility of starch, however, it has not been industrially processed until now. The optimal browning inhibitors and packaging materials of air-dried chestnut kernel were explored, and the shelf life of packaged air-dried chestnut kernel was predicted using Arrhenius equation.The results of this study will be beneficial to the commercial production of air-dried chestnut kernel.

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“…For this type of product, the O 2 concentration is at levels close to 2% while that of CO 2 is set at levels higher than 10% in the case of CA containers, while for packages with MA, O 2 levels between 5% and 10% and CO 2 levels <10% are reached (Fang & Wakisaka, 2021). Paulsen et al (2021) refer that modified atmosphere packaging (MAP) is always applied in combination with refrigeration temperatures and disinfection in the case of whole ready‐to‐eat strawberries, and that shelf‐lives of up to 10 days can be expected, or 20 days with the use of ethylene and humidity absorbers.…”

Section: Postharvest Packaging Of Berriesmentioning

confidence: 99%

Natural plant‐based compounds applied in antimicrobial active packaging and storage of berries

Cortés

Herrera

Castellanos

2022

Food Processing Preservation

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Berries have wide market possibilities in the fruit sector although they have a short shelf life, which is why it is necessary to improve the existing packaging and storage systems. Given the need to increase the shelf life of berries reducing factors causing deterioration such as fungal decay, in this review the effect and application of different plant‐based natural antimicrobial agents are described focusing on their use in active packaging for berries and fruits of similar size. The most used components are mentioned as recognizing the packaging material, application mode, and target microorganism, besides, the microbiological technique. Botrytis cinerea was the most reported mold. Molds and yeasts count, minimum inhibitory concentration (MIC), and disk diffusion method were the most used techniques. According to the reviewed literature, these natural compounds show promising results for molds inhibition, and their use in active antimicrobial packaging to increase shelf life for these fruits. Novelty impact statement Traditional packaging cannot deal with deterioration factors such as microorganisms. In the case of highly perishable products such as berries and the like, recent progress has been made in the application of active packaging systems including safe substances of natural origin, which are described in this work. This type of packaging can substantially extend the shelf life of the product bringing new possibilities for the stages of postharvest handling, distribution, and storage.

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Production of packaged ready – to – eat whole strawberries (cv. San Andreas): Packaging conditions for shelf-life extension

Cited by 13 publications

References 34 publications

FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns

FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns

Browning inhibition and shelf life of packaged air‐dried chestnut kernels

Natural plant‐based compounds applied in antimicrobial active packaging and storage of berries

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