X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese

Ricciardi, Emilio Francesco; Lacivita, Valentina; Conte, Amalia; Chiaravalle, Antonio Eugenio; Zambrini, Angelo Vittorio; Nobile, Matteo Alessandro Del

doi:10.1016/j.idairyj.2019.104547

Cited by 26 publications

(17 citation statements)

References 40 publications

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“…The ricotta was manipulated under aseptic conditions to prepare the experimental samples. Cheese was placed into small Petri dishes (diameter 5.5 cm, thickness 1.3 cm, surface 57 cm 2 , volume 30.87 cm 3 , surface/volume (S/V) ratio 1.84 cm −1 , net weight 24.24 g) in order to use a container with a high surface/volume ratio and increase the efficacy of the two non-thermal treatments to be applied.…”

Section: Sample Preparationmentioning

confidence: 99%

“…enumeration was performed on Pseudomonas CFC (Cetrimide, Fucidin, Cephalotin) selective agar (Oxoid), after incubating the plates for 48 h at 25 • C. Enterobacteriaceae counts were carried out using VRBGA (violet red bile glucose agar) medium (Aucmedia Lab 088), after incubating the plates for 24 h at 37 • C [22], while Sabouraud Agar (SAB) (Nogen Culture Media NCM 2012A) was used for the detection of yeasts [23]. Mesophilic bacteria were enumerated using PCA (plate count agar) medium (Scharlau), after incubating the plates were for 48 h at 30 • C. Finally, B. cereus counts were performed using B. cereus Agar Base (PEMBA, Oxoid) culture medium, adding egg yolk emulsion (SR0047, Oxoid) and polymyxin B supplement (SR0099E, Oxoid) [3]. All analyses were performed at least in duplicate for each sample.…”

Section: Shelf Life Studymentioning

confidence: 99%

“…Ricotta cheese is traditionally prepared by heating whey and acidifying the resultant hot liquid with lactic acid to coagulate whey proteins [1,2]. Ricotta cheese is an excellent growth medium for a wide range of microorganisms, mainly represented by Pseudomonas spp., yeasts, molds, and Enterobacteriaceae [3]. Pseudomonas spp.…”

Section: Introductionmentioning

confidence: 99%

“…Depending on the food industry operator, fresh ricotta cheese can be packaged in air or undergo modified atmosphere packaging (MAP) (30% CO 2 and 70% N 2 ) [10], leading to a shelf life between 7 and 21 days. On the other hand, the industrial process that involves a final thermal treatment step guarantees shelf life duration between 20 and 40 days [3].…”

Section: Introductionmentioning

confidence: 99%

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Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Ricciardi

Pedrós-Garrido

Papoutsis

et al. 2020

Foods

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Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for cheese decontamination.

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Section: Sample Preparationmentioning

confidence: 99%

Section: Shelf Life Studymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Ricciardi

Pedrós-Garrido

Papoutsis

et al. 2020

Foods

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“…For cheeses, too, the consumer preference is increasingly orienting towards the fresh types, whose production volume in EU in 2019 was about 3.5 million tons (about 34% of total cheese manufactured) [ 21 ]. Several strategies have been proposed for slowing down their decaying process, including high pressure and x-ray treatments, modified atmosphere and active packaging and use of antimicrobial compounds [ 22 , 23 , 24 , 25 ]. Stracciatella is an Italian traditional fresh cream cheese that is emerging on the international market.…”

Section: Introductionmentioning

confidence: 99%

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Natrella

Difonzo

Calasso

et al. 2020

Foods

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Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.

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X‐Rays

Ricciardi¹,

Conte²,

Nobile³

2021

Electromagnetic Technologies in Food Science

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X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese

Cited by 26 publications

References 40 publications

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

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