Factors responsible for spoilage, drawbacks of conventional packaging, and advanced packaging systems for tomatoes

Khalid, Samran; Hassan, Syed Ali; Javaid, Hamza; Zahid, Muqaddas; Naeem, Muhammad; Bhat, Zuhaib F.; Abdi, Gholamreza; Aadil, Rana Muhammad

doi:10.1016/j.jafr.2023.100962

Cited by 8 publications

(1 citation statement)

References 76 publications

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“…EOs contain antioxidants (polyphenolic compounds) that neutralize these free radicals. Antioxidants in EOs achieve this by donating electrons or hydrogen atoms, thereby preventing oxidative stress and mitigating potential damage to cells [71] , [72] , [73] . Priyadarshi et al [4] showed that independent of the concentration applied, the EOs extracted from the leaves of A. citriodora effectively scavenged free radicals.…”

Section: Essential Oils (Eos)mentioning

confidence: 99%

Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review

Khalid,

Chaudhary,

Amin

et al. 2024

Ultrasonics Sonochemistry

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Section: Essential Oils (Eos)mentioning

confidence: 99%

Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review

Khalid,

Chaudhary,

Amin

et al. 2024

Ultrasonics Sonochemistry

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Unravelling the Influence of Perforation Sizes on Physicochemical, Sensory and Microbial Attributes of Modified Atmosphere Packaged Refrigerated Chicken Patties

Ayesha,

Khalid,

Chaudhary

et al. 2024

Packag Technol Sci

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The changes in lifestyle patterns and the adoption of a busy life have led to the widespread acceptance of ready‐to‐cook (RTC) products, particularly meat products. Chicken patties, being a preprocessed RTC product, are consumed worldwide. This study investigates the impact of perforated modified atmosphere packaging (MAP) on the physicochemical, sensory and microbial attributes of chicken patties stored at 4 °C for 14 days. The focus is on assessing the consequences of package damage occurring at any stage of the supply chain. Perforations measuring 0.2 mm and 0.4 mm were introduced into polypropylene packaging boxes, wherein chicken patties were subsequently packaged under five distinct gas concentrations of CO2 (ranging from 0% to 50%) and O2 (ranging from 0% to 50%), alongside a constant level of 50% N2. A control group containing normal air along with perforations was included for comparison with other groups containing modified atmospheres. The results indicated that the package (PPCON9) with the highest concentration of CO2 (50%) and the lowest O2 (0%) with 0.2 mm perforations was the most effective in preserving the quality attributes of chicken patties during storage by reducing moisture loss (3%), protein denaturation (0.38%), lipid oxidation (0.54%), cooking loss (0.72%), shrinkage (0.18%), water holding capacity (5.67%), sensory losses and microbial spoilage. The highest losses occurred in the package with 0.4 mm perforations containing normal air (PPA2). The study highlights that even if a package containing a modified atmosphere is damaged, it still efficiently preserves the chicken patties compared to a damaged package containing normal air. However, leakage significantly impacts the efficiency of MAP, necessitating effective solutions to prevent losses that occur from this issue.

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A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Mafe,

Edo,

Makia

et al. 2024

Food Chemistry Advances

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Factors responsible for spoilage, drawbacks of conventional packaging, and advanced packaging systems for tomatoes

Cited by 8 publications

References 76 publications

Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review

Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review

Unravelling the Influence of Perforation Sizes on Physicochemical, Sensory and Microbial Attributes of Modified Atmosphere Packaged Refrigerated Chicken Patties

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

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