Extending Storage Period and Shelf Life and Maintaining Quality of Dill Using Microperforated Polypropylene Packages

El-Seifi, S.; El-Bassiouny, Rawia E. I.; Nasef, Ibrahim N.; Hamada, Tasnime H.

doi:10.21608/zjar.2019.33390

Cited by 2 publications

(2 citation statements)

References 23 publications

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“…peroxidases, proteinases, polyphenol oxidases, and chlorophyllases which cause unfavorable changes in color, taste, and texture of herbs. The common technologies to preserve herbs are low‐temperature storage (Gao et al., 2019), modified atmosphere packaging and storage (El‐Seifi et al., 2019), and drying (Chua et al., 2019) can help in extending the life for a short duration of up to 3–4 weeks. Dehydration can help in extending life of perishables up to a year, but dehydration methods usually involve the use of heated air and are hence accompanied by a loss in quality in the form of color, flavor, and nutrients (Kaur et al., 2006).…”

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Preserving bioactive quality and color of novel frozen lemongrass puree tablets

Kaur

2021

Food Processing Preservation

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Fresh lemongrass samples pretreated using potassium metabisulfite solution (0.25% (w/v), hot water blanched for 2 min were frozen using static air (FSA) and continuous air (FCA) to prepare lemongrass puree tablets. The frozen product was packaged in polyethylene terephthalate (PET) jars and double‐layer zip pouches and stored at −2 and −18°C temperature for 6 months. The frozen product was analyzed for bioactive compounds and color characteristics after freezing and during storage at an interval of 2 months. Pretreatments exhibited a significant effect on all quality parameters except total flavonoid content and chroma (p < .05). All quality parameters except the ascorbic acid were significantly influenced by freezing method. Quality of frozen puree was influenced during storage with a significant impact of packaging material and storage period, regardless of storage temperature. Lemongrass puree samples frozen in static air, packaged in PET jars, and stored at −18°C showed highly acceptable quality after 6 months. Practical applications Fresh lemongrass has a limited shelf life after harvest. It is prone to browning, flavor loss, and weight loss due to high respiration rates. Freezing is a highly beneficial method of extending the shelf life of fresh produce without altering its fresh‐like quality. The present study demonstrates the effect of pre‐treatment, freezing, and storage on bioactive components and color characteristics of lemongrass puree with an aim to use it as an ingredient in ready‐to‐use form. These frozen tablets can be used directly while food preparation. This research would provide the progressive farmers and entrepreneurs with an innovative technology for food preservation that can be adapted to both on‐farm as well as industrial level. The present study can be utilized by food process engineers for defining the process for industrial production not only of this product also many new products. The investigations from this study show potential of lemongrass to be used as a natural food additive in food formulations, for enhanced flavor and health benefits.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

Kaur

2021

Food Processing Preservation

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The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

Esmer

Koçak

Şahiner

et al. 2021

Potr. S. J. F. Sci.

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Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

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Extending Storage Period and Shelf Life and Maintaining Quality of Dill Using Microperforated Polypropylene Packages

Cited by 2 publications

References 23 publications

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

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