Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions

Abstract

Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from a mixture of pumpkin and pepper, the study of the evolution of bioactive compounds, quality and sensory parameters during storage at 4 and 25 °C, the influence of the packaging materials (PVC, PE/PA, and PS), and the migration degree. Antioxidant activity, polyphenols, carotenoids, and brown pigments contents were studied at 25 °C. Overall migration of the containers and the evolution of the physicochemical parameters and sensory attributes of the sauce were analyzed. All plastic materials showed an overall migration lower than the limit of EU and Mercosur Regulations. PVC better preserved polyphenols, antioxidant activity, and carotenoids until 50, 10, and 30 days, respectively, and lower development of brown pigments was observed. Higher storage temperatures favored undesirable changes in sensory attributes before 50 days of storage. PVC can be used to achieve greater conservation of the sensory attributes of sauce, regardless of the storage temperature. It could be considered the best material to preserve the bioactive properties and sensory attributes of the sauce until 30 days.

Development and Standardization of Wood Apple (Limonia acidissima Linn) Sauce

“…Natural products with dual efficiency as antimicrobial properties and preventing lipid oxidation have incredible potential for extending the shelf life of food products. Essential oil from the fruit pulp of F. limonia can be considered as a new and potential source of natural antimicrobial agent and antioxidant [15][16][17][18].…”

Thermal processing implications on microplastics in rainbow trout fillet

“…There are some studies reporting the presence of plastic particles (nano, micro, meso, and/or macro plastic) in seafood and fish for human consumption (Alak et al., 2021; Barboza et al., 2020; Cox et al., 2019; Karami et al., 2018). Some studies had shown that fishery products contaminated with MPs are transferred to the upper levels of the food chain and consumed by humans (Braeuning, 2019; Eriksson & Burton, 2003; Giménez et al., 2022; Nalbone et al., 2021; Zarfl et al., 2011). However, the relationship between the feeding types of fish (swallowing, filter feeding, sucking, etc.)…”