Preparation and characterization of highly stable melleolides @ chitosan nanoemulsion and its effect on Salmo salar preservation

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117337 - 117337

Published: Jan. 1, 2025

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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Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage packaging

Food Packaging and Shelf Life, Journal Year: 2025, Volume and Issue: 47, P. 101444 - 101444

Published: Jan. 1, 2025

Language: Английский

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Antimicrobial Activity and Preservation Efficiency of TEMPO-Oxidized Chitin/5-Aminolevulinic Acid Films Mediated by Photodynamic Inactivation Against Salmon Fillets

Published: Jan. 1, 2025

Language: Английский

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Enzyme-responsive bacteriostatic fibers loaded with thymol for chilled mutton preservation

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116521 - 116521

Published: April 1, 2025

Language: Английский

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