Extending the Shelf Life of Apples After Harvest Using Edible Coatings as Active Packaging—A Review

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(2), P. 767 - 767

Published: Jan. 14, 2025

Extending the shelf life of perishable food, such as apples, and storing them in cold conditions and/or controlled atmospheres have been great interest last decades. Apples are very valuable fruits with many health benefits, but during storage at ambient conditions, they ripen quickly lose moisture, causing lower crispness or other negative effects, resulting waste problems. There has growing attention to protective edible coatings active packaging films based on biopolymers natural bioactive substances. Edible allow for combination functional ingredients compounds, affecting maintenance postharvest quality vegetables. They also ensure preservation sensory characteristics can antimicrobial antioxidant properties. All these aspects play a significant role which help prevent waste, is line circular economy approach. The functionality closely related type, content, composition well their interaction biopolymers. Active addition different plant extracts, phenolic acids, nanoparticles, be an alternative solution apples storage, maintaining fruit’s stability, thus minimising waste. most important issues latest reports improving using incorporated various substances were evaluated. Agricultural factors that affect described. requirements should focused low-cost materials, including waste-based resources, good miscibility, compatibility components. Those combined may result extension retention regardless variety cultivation techniques.

Language: Английский

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New Application of Electrolyzed Water in Food System

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 17, 2025

Fresh seafood and agricultural products are susceptible to microbial contamination, leading resource waste safety risks. Electrolyzed water (EW), an environmentally friendly agent, can inactivate microorganisms prolong the shelf life of food. Considerable attention has been devoted its potential in guaranteeing food quality safety. This review focused on effectiveness both acidic electrolyzed (AEW) alkaline (AIEW) inactivating bacteria fungi degrading mycotoxins. Additionally, newly developed ice (AEW ice) preservation effect were evaluated. Notably, AEW could greatly inhibit growth exogenous activity endogenous enzymes, thereby preventing deterioration seafood. novel applications AIEW combined with several emerging technologies, including ultrasound photodynamic inactivation (PDI) also summarized. However, there challenges regarding future development EW industry, constructing efficient technologies enhance stability durability AEW, developing equipment for continuous production ice, improving efficiency against matrices, identifying action targets, elucidating eradication mechanisms bacterial biofilms, etc. perspective will provide new findings into knowledge, deficiency, industry.

Language: Английский

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Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.)

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(3), P. 1303 - 1303

Published: Jan. 27, 2025

This study aimed to evaluate the effect of sous vide heat treatment and different packaging methods on microbiological quality red peppers (Capsicum annuum L.) during their refrigerated storage. Peppers Roberta variety were used in study. The was carried out under vacuum conditions for all methods. ATM (unaltered gas atmosphere) MAP (modified atmosphere packaging) products repackaged aseptic into a suitable gaseous after cooling an unaltered (ATM), modified (MAP: 30% CO2, 70% N2). thermal performed three variations: 30 min/60 °C, 15 min/70 8 min/80 °C. stored at 3 ± 1 °C until bacterial count first exceeded 4 log CFU/g, but no longer than 24 days. pH, TVC, Enterobacteriaceae count, microscopic filamentous fungi determined products. A qualitative analysis microbial isolates also using MALDI-TOF mass spectrometry. Sous reduced number TVC (total viable count) (<2 2.35 CFU/g), CFU/g) compared with control (TVC 3.54–3.86 CFU/g). use combined culinary effectively extends shelf life peppers, from 6 days raw 15–24 depending method. All allowed product remain microbiologically safe below treatments, VAC treatments. Bacterial identification by MS revealed that predominant families Pseudomonadaceae, Yersiniaceae, Staphylococcaceae. Depending method treatment, it showed differences percentage proportions proportion Gram+ Gram- bacteria changed. processing combination appropriate can significantly extend obtained peppers.

Language: Английский

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Effect of electron beam irradiation treatment on preservation of freshly fava bean (Vicia faba L.) in modified atmosphere packaging

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117488 - 117488

Published: Feb. 1, 2025

Language: Английский

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Application of chitosan/Nano-TiO₂/Daisy essential oil composite film for the preservation of Actinidia arguta: Inhibition of spoilage microorganisms and induction of resistance

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 140893 - 140893

Published: Feb. 1, 2025

Language: Английский

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Bioautographic Method for Detecting Natural Preservatives Against Mycobacterium in Edible Essential Oils

Food Control, Journal Year: 2025, Volume and Issue: unknown, P. 111224 - 111224

Published: Feb. 1, 2025

Language: Английский

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Effect of Molecular Weight of Chitosan on Tea Tree Essential Oil-Loaded Nanoparticles: Formation, Characteristics, and Application in Preservation of Mini-Cucumbers

Food Biophysics, Journal Year: 2024, Volume and Issue: 20(1)

Published: Dec. 27, 2024

Language: Английский

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