Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum)

Conte, Amalia; Scrocco, C.; Brescia, I.; Nobile, Matteo Alessandro Del

doi:10.1016/j.jfoodeng.2008.06.023

Cited by 56 publications

(43 citation statements)

References 29 publications

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“…Use of citric acid (1%) and calcium chloride (10%), both dipping and coating with active sodium alginate, with passive MAP has also been examined in a study of minimally processed lampascioni (Muscari comosum) and fresh-cut 'Madrigal' artichokes in order to prolong the microbiological and physicochemical shelf life. The combined effect of active coating with passive MAP delayed the respiratory activity and the browning process, as well as the microbial growth, thus prolonging the shelf life from 1 to 3 days for the fresh-cut artichokes and from 6 to 13 days for the lampascioni [15,26].…”

Section: Fruit and Vegetablesmentioning

confidence: 99%

Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation

2010

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Spoilage of food products is due to activity of microorganisms or biochemical and physical changes. Various food preservation methods have been developed over the years. Traditionally, chemicals are used to control the activity of microorganisms. An increased awareness by the environmental and health agencies and consumers of the harmful chemical residues in food and environment led to a restricted use of chemical preservatives. This trend, known as green consumerism, has resulted, since the beginning of the 1990s, in the increase in consumer demand for natural antimicrobial compounds, i.e. molecules of natural origin, not toxic for humans, environmentally safe, not expensive and easily found on sale. Modified atmosphere packaging (MAP) is one of the most successful preservation techniques suitable for agricultural and food products. With the vast basic and fundamental knowledge available on this subject, the research in this area is taking a new dimension to suit the new consumer trends and demands. The combination of natural antimicrobials to MAP conditions in a sealed packaging system very often represents a strategic solution to prolong food shelf life. The aim of this work is to give an overview on the use of natural compounds combined with modified atmosphere packaging. The effects of this safe and environmentally friendly technology on the improvement of several foods quality and safety will be presented.

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Section: Fruit and Vegetablesmentioning

confidence: 99%

Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation

2010

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“…In fact, it was also found in the literature that edible coatings based on whey protein concentrate, carrageenan, or polysaccharide/lipid formulation, in combination with antibrowning agents, reduced the respiration rate of sliced apples (Lee et al 2003;Wong et al 1994). Conte et al (2009) also determined that coating treatment, more than packaging, affected microbial proliferation and reduced water loss, as reported in the literature for other vegetables (Park 1999;Ragaert et al 2007). To assess product visual quality, the experimental data, recorded by a sensory analysis carried out with a trained panel of judges, were fitted with the following Gompertz equation, as reparameterized by Corbo et al (2006).…”

Section: Lampascioni (Muscari Comusum)mentioning

confidence: 62%

“…Among the renewable sources available to produce edible coatings, the polysaccharide-based materials are the most widespread because they are abundant, cheap, and easy to use (Devlieghere et al 2004;Lee et al 2003). Conte et al (2009) implemented a technique for keeping lampascioni ready to cook based on a combination of a treatment applied to the product prior to packaging and the selection of a proper polymeric film. To accomplish the aim of the work, two different treatments were tested: dipping in a solution containing citric acid (1 %) and calcium chloride (8 %) and coating with sodium alginate (5 %) in combination with citric acid (1 %) and calcium chloride (8 %).…”

Section: Lampascioni (Muscari Comusum)mentioning

confidence: 99%

Minimally Processed Food: Packaging for Quality Preservation

Nobile

Conte

2013

Food Engineering Series

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“…Minimally-processed fresh fruit represents an important component of a healthy diet and is a convenient way to increase the consumption of fresh produce (Siroli et al, 2014). In general, the operations of washing, sorting, peeling and cutting involved in the production of RTE products results in a reduction in the shelf life of the fresh-cut produce, when compared with the intact product (Conte et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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This paper describes the application of the solid-phase microextraction (SPME) technique for the determination and monitoring of the volatile profile of minimally-processed pineapple fruit stored at various temperatures (-12 °C, 4 °C and 25 °C) for different periods (1, 4 and 10 days). The SPME fiber coating composed of Car/PDMS presented the best performance. The optimal extraction conditions obtained through a Doehlert design were 60 min at 35 °C. The profiles for the volatile compounds content of the fruit at each stage of storage were determined by gas chromatography-mass spectrometry (GC-MS). The variation in the volatile profile over time was greater when the fruit samples were stored at 25 °C and at -12 °C compared to 4 °C. Thus, according to the volatile profiles associated with the storage conditions evaluated in this study, packaged pineapple retains best its fresh fruit aroma when stored at 4 °C.

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Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum)

Cited by 56 publications

References 29 publications

Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation

Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation

Minimally Processed Food: Packaging for Quality Preservation

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

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