Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes

Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices

“…To date, only four studies have shown the effects of this bacteriocin on the preservation of fruit products. Barbosa et al (2013) studied the incorporation of nisin in acetate films to package minimally processed mangoes. Walker and Phillips (2006) and Pathanibul et al (2009) demonstrated the ability of nisin to control Listeria innocua and A. acidoterrestris, respectively, in apple juice.…”

“…Microorganisms such as L. monocytogenes have been reported to be capable of surviving in raw fruit and vegetable juices (Barbosa et al, 2013;Burnett and Beuchat, 2001;Mutaku et al, 2005), and A. acidoterrestris is increasingly being reported as a cause of spoilage of fruit juices (Oteiza et al, 2014;Zhang et al, 2013). B. cereus and S. aureus have also been isolated from fruit products (Carvalho et al, 2007;Vantarakis et al, 2011).…”

Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)

“…Owing to their broad antimicrobial spectrum against several food borne pathogens, they are receiving much attention as food bio-preservatives (Galvez et al, 2007). For instance, antimicrobial activity of nisin reduces contamination and shows no interference with organoleptic characteristics (Barbosa et al, 2013). Ample literature is available on packaging of minimally processed papaya or coating of whole papaya, but limited literature is available on edible coatings of papaya pieces with bacteriocin-incorporated alginate.…”

Evaluation of volatile profiles obtained for minimally-processed pineapple fruit samples during storage by headspace-solid phase microextraction gas chromatography-mass spectrometry

“…The increasing demand for fresh, healthy, nutritious and ready-to-eat foods has stimulated the expansion of the minimally-processed fruits and vegetables (Barbosa et al, 2013). These innovative ready-to-eat (RTE) food products with fresh-fruit characteristics have gained prominence all over the world, since they are suitable for modern urban lifestyles, where the time available for food preparation is limited (Koidis et al, 2012).…”