New preservation technologies: Possibilities and limitations

Devlieghere, Frank; Vermeiren, Lieve; Debevere, Johan

doi:10.1016/j.idairyj.2003.07.002

Cited by 461 publications

(279 citation statements)

References 76 publications

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“…Therefore, high levels of viability and efficiency of starter cultures are required to create the rapid drop of brine pH during the production of hydrogen sulphide; the b-glucosidase, lipolytic and proteolytic activities (Rodríguez-Gomez et al, 2010). Furthermore, the use of starter cultures may improve the food shelf-life by inhibition of spoilage microorganisms based on nutrient competition (Fernandez-Díez et al, 1985;Garrido-Fernandez et al, 1997;Duran Quintana et al, 1999;Holzapfel, 2002;Devlieghere et al, 2004;Silvestri et al, 2009), and should improve aroma and flavor of final products not only by inhibition of the spoilage microorganisms that interfere with the process of aroma generation, but also directly through their metabolism (Aponte et al, 2010). Until now, Lactobacillus plantarum (Lu et al, 2003) and Lactobacillus pentosus (Rodríguez-Gomez et al, 2013) have been the primary LAB species commonly applied to produce fermented table olives (Hurtado et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

et al. 2017

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Section: Introductionmentioning

confidence: 99%

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

et al. 2017

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“…During the last decade, with increase in demand for nutritious, fresh-like food products with good organoleptic quality and an adequate shelf-life, processing by non-thermal techniques have been the major research focus. Some of the investigated technologies are γ-irradiation, high hydrostatic pressure (HHP), pulsed electrical fields, and UV decontamination (Devlieghere et al 2004). Exposure of foods to ionizing radiations such as γ-radiation has emerged as a potential alternate method of food preservation, obviating the use of chemical preservatives.…”

Section: Introductionmentioning

confidence: 99%

Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by γ-irradiation and its in vitro radioprotective potential

et al. 2014

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Gamma irradiation is an effective method currently being used for microbial decontamination and insect disinfestations of foods. In the present study, mango (Mangifera indica L.) juice was irradiated at doses of 0, 1.0, 3.0 and 5.0 kGy and microbial load, total polyphenols, flavonoids, ascorbic acid content, antioxidant activities, colour and sensory properties were evaluated immediately after irradiation and also during storage. Microbiological assay of the fresh and stored mango juice showed better quality after γ-irradiation. The total polyphenols and flavonoids were significantly (p<0.05) increased while the ascorbic acid content decreased with the irradiation doses applied. As a result of γ-irradiation, a significant increment in gallic, syringic and chlorogenic acids and a significant reduction in ferulic and synapic acids were noted when analyzed by HPLC. In vitro antioxidant potentials were measured using DPPH, FRAP and NO scavenging assays; the results showed significant enhancement in the activities after irradiation, that correlated well with the increase in phenolic and flavonoid content. γ-irradiation improved the colour of mango juice without any adverse changes in the sensory qualities. Significant in vitro plasmid DNA protection was observed in the presence of mango juice against radiation induced damage, even at the dose of 5 kGy. This study confirmed the potential of γ-irradiation as a method for microbial decontamination and improving the quality of the mango juice without compromising on the sensory attributes.

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“…Antimicrobials used in packaging can be synthetic as well; however, there is a great interest in using natural practices to meet consumers' demands (19). Essential oils are natural compounds, the majority of which are Generally Recognized as Safe, and they can be used in food with no harm to the health of those who consume them (4).…”

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confidence: 99%

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

De‐Melo¹,

Geraldine²,

Silveira³

et al. 2012

Braz. J. Microbiol.

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Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of the present research was to develop packaging incorporated with natural antimicrobial agents (active film). The effects of the active film on the spoilage, pathogenic microorganism counts, pH and color of the refrigerated chicken breast cuts were analyzed.Cellulose acetate-based active films incorporating two concentrations (20% and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil were manufactured and placed in contact with the chicken breast cuts for six days. An analysis of variance and mean comparison tests (Tukey's test, p<0.05) were performed on the results. The films that contained 20% essential oil and were intercalated with chicken breast samples did not demonstrate significant effects on the control of psychrotrophic or total coliform microorganisms during the storage period; however, the films incorporated with 50% essential oil demonstrated efficacy toward the control of coliforms during the storage of the samples (6 days, 2 ± 2ºC). The pH was related to the psychrotrophic microorganism count and was not influenced by the treatment. The color was not influenced by the time of storage or the treatment. The results demonstrate that active films incorporating 50% rosemary essential oil are effective at controlling certain microorganisms in chicken breast cuts.

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New preservation technologies: Possibilities and limitations

Cited by 461 publications

References 76 publications

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by γ-irradiation and its in vitro radioprotective potential

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

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