Microbial, Physicochemical, and Sensory Analyses-Based Shelf Life Appraisal of White Fresh Cheese Packaged into PET Waste-Based Active Packaging Film

2018 ◽  
Vol 2 (2) ◽  
pp. 125-147 ◽  
Author(s):  
Amandeep Singh ◽  
Moumita Khamrai ◽  
Sarthik Samanta ◽  
Kamlesh Kumari ◽  
Patit Paban Kundu
Keyword(s):  
Shelf Life ◽  
Active Packaging ◽  
Packaging Film ◽  
Pet Waste ◽  
Fresh Cheese ◽  
Sensory Analyses

Effects of Molecular Sieve or 1-Methylcyclopropene Combined with SBS/LDPE Packaging on the Shelf-Life of Cherry Tomatoes

2013 ◽  
Vol 469 ◽  
pp. 180-184 ◽  
Author(s):  
Yan Ru Jiang ◽  
Ya Bo Fu ◽  
Dong Li Li ◽  
Wen Cai Xu
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Molecular Sieve ◽  
Active Packaging ◽  
Cherry Tomato ◽  
Packaging Film ◽  
Ethylene Concentration ◽  
Quality Properties ◽  
Experimental Parameters ◽  
Cherry Tomatoes

In order to verify the effect of molecular sieve ethylene adsorbent and 1-Methylcyclopropene (1-MCP) on the shelf life of cherry tomato, two kinds of active packaging were comparatively investigated: molecular sieve sachet and 1-MCP pad with 25% Styrene-Ethylene-Butylene-Styrene (SBS) modified LDPE packaging film. LDPE was used as control. The quality properties of samples were measured over 54 days at 25±1°C and 70±2% relative humidity. The ethylene concentration in the package atmosphere and other experimental parameters were measured periodically. The experimental results show that molecular sieve is more effective in decreasing ethylene concentration in the package than 1-MCP treatment. The best result was obtained by using SBS modified LDPE film with molecular sieve sachet which could extended the shelf life of cherry tomatoes.

Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
Akram Sadat Tabatabaee Bafroee ◽  
Ali Khanjari ◽  
Reza Teimourifard ◽  
Fatemeh Yarmahmoudi
Keyword(s):  
Shelf Life ◽  
Active Packaging ◽  
Packaging Film ◽  
Lamb Meat

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

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