Extending the shelf life of fresh-cut eggplant with a soy protein–cysteine based edible coating and modified atmosphere packaging

Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage

“…However, fresh-cut fruits and vegetables deteriorate quickly and have limited shelf-life (Ghidelli, Mateos, Rojas-Argude, & P erez-Gago, 2014). Major problems associated with fresh-cut fruits and vegetables during storage including tissue softening, discoloration, off-flavors, and off-odors are occurred because of microbial growth in the product (Gram et al, 2002;L opez-G alvez, Peiser, Nie, & Cantwell, 1997).…”

Soy Protein- and Starch-Based Green Composites/Nanocomposites: Preparation, Properties, and Applications

“…Among protein-and polysaccharide-based green materials, those made from soy protein (Maruthi et al 2014;Ghidelli et al 2014;Behera et al 2012) and starch (Katerinopoulou et al 2014;Flores-Hernández et al 2014) have been extensively studied for and their physiochemical properties been analyzed. The literature review clearly shows that development of biodegradable biopolymer-based materials based on these materials can not only solve the "white pollution" problem but also ease the overdependence on petroleum resources.…”

“…Significant food quality losses can occur due to transfer of moisture, gases, aroma, flavor, or color to and from the surrounding environment. For example, moisture losses in fruits and vegetables upon long-term storage may result in subsequent weight loss and shrinkage (Ghidelli et al 2014). Crispy potato chips become soggy when exposed to a humid environment (Rossi Marquez et al 2013); in multiphase foods, quality may degrade when moisture moves from one component of the food to another, such as from the moist filling of a pie to its dry crust.…”

“…This can be a better option for situations when controlling or modifying the atmospheric conditions during storage are not feasible, or is limited by cost or equipment requirements. Additionally, biopolymer films can supplement the natural barriers of food products such as fruits and vegetables and fish products (Ghidelli et al 2014). The film can function as a replacement barrier in cases where washing and handling have partially removed or altered the natural coating.…”

Eco-friendly Polymer Nanocomposites

“…Among protein-and polysaccharide-based green materials, those made from soy protein (Maruthi et al 2014;Ghidelli et al 2014;Behera et al 2012) and starch (Katerinopoulou et al 2014;Flores-Hernández et al 2014) have been extensively studied for and their physiochemical properties been analyzed. Among protein-and polysaccharide-based green materials, those made from soy protein (Maruthi et al 2014;Ghidelli et al 2014;Behera et al 2012) and starch (Katerinopoulou et al 2014;Flores-Hernández et al 2014) have been extensively studied for and their physiochemical properties been analyzed.…”