Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain

Tsironi, Theofania; Dermesonlouoglou, Efimia; Giannoglou, Marianna; Gogou, Eleni; Katsaros, George; Taoukis, Petros

doi:10.1016/j.ijfoodmicro.2016.09.032

Cited by 83 publications

(51 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, ASA levels in this species were close to those found in leafy vegetables considered a good source of vitamin C, like spinach (Spinacia oleracea) [29][30][31]. The content of ASA in leaves is related also to the season of cultivation and, in this sense, Phillips et al [30] reported that in spinach the ASA content averaged 0.44, 0.30, 0.18, and 0.18 mg g -1 FW when grown in winter, spring, summer, and fall, respectively. In contrast, different results were found by Bergquist et al [29] who showed that spinach leaves had a lower ASA content in winter than in summer (0.14 against 0.46 mg g -1 FW).…”

Section: Resultssupporting

confidence: 58%

“…In leaves obtained from C2, ASA content decreased during cold storage, declining by 60% at the end of storage as compared to values at harvest ( Figure 3). However, ASA levels in this species were close to those found in leafy vegetables considered a good source of vitamin C, like spinach (Spinacia oleracea) [29][30][31]. The content of ASA in leaves is related also to the season of cultivation and, in this sense, Phillips et al [30] reported that in spinach the ASA content averaged 0.44, 0.30, 0.18, and 0.18 mg g −1 FW when grown in winter, spring, summer, and fall, respectively.…”

Section: Resultssupporting

confidence: 58%

See 1 more Smart Citation

Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

et al. 2020

View full text Add to dashboard Cite

Sorrel (Rumex acetosa L.) is a perennial wild herb appreciated as a folk medicine and for use in folk-traditional cuisines, and its nutraceutical properties are increasingly known and studied. Nowadays, there is a lack of knowledge about the possibility of using this species as fresh-cut produce, and no reports have investigated the physiological/biochemical changes of sorrel leaves upon storage. To test the aforementioned, sorrel seedlings were cultivated in a floating system and two consecutive harvests took place: The first cut at 15 days (C1) and second cut at 30 days (C2) after sowing. Fresh-cut sorrel leaves from C1 and C2 were stored in plastic boxes at 4 • C for 15 days and chlorophylls, carotenoids, total phenols, flavonoids, ascorbic acid, and antioxidant capacity were evaluated during the storage period. During storage, sorrel leaves from the same cut did not show significant changes in total phenolic content and antioxidant capacity, which represents a positive outcome for the maintenance of the nutraceutical value of this species. For this reason, sorrel may be a very promising species as a "new" fresh-cut leafy vegetable. However, some differences were observed between the two cuts, especially in the total flavonoid and the total ascorbic acid contents. While promising, further research will be necessary to standardize the yield and the nutraceutical content of this species in different cuts, which will be necessary to introduce and promote sorrel to consumers.

show abstract

Section: Resultssupporting

confidence: 58%

Section: Resultssupporting

confidence: 58%

Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Listeria spp. were detected at both collection times in both salads confirming the need for surveillance of Listeria monocytogenes in fresh-cut vegetables (D'Aoust, 2007;Potter, Murray, Lawson, & Graham, 2012;Tsironi et al, 2017).…”

Section: Discussionmentioning

confidence: 63%

“…Yeasts did not exceed 5.3 log CFU/g, after 9 d. At the same sampling day members of Enterobacteriaceae family were 2 log cycles lower than pseudomonads. In general, the microbial groups mostly associated with the spoilage of RTE vegetables are pseudomonads and yeasts (Lavelli, Pagliarini, Ambrosoli, & Zanoni, 2009;Liao et al, 1997;Tsironi et al, 2017). Listeria spp.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

Gaglio

Miceli

Sardina

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

An integrated microbiological and physico‐chemical approach was applied to evaluate the decay of mono‐varietal ready‐to‐eat escarole (Cichorium endivia var. latifolium) and red chicory (Cichorium intybus L. var. foliosum Hegi) during refrigeration. Total mesophilic microorganisms, including pseudomonads, and total psychrotrophic microorganisms were detected at high numbers in all samples just after packaging and at the expiry date. The dominant microbial populations analyzed by classical culture‐dependent methods belonged to Pseudomonas and yeasts. Illumina sequencing identified Janthinobacterium lividum and Pseudomonas veronii as main species. Regarding the physico‐chemical quality between the beginning and at the end of the expiry date, the main differences were found for weight loss, higher for escarole, and titratable acidity and lightness, higher for red chicory. This work showed how the microbiological and physico‐chemical shelf life parameters changed during storage for escarole and red chicory, even though the cold chain was strictly applied and kept under control. Practical applications The evaluation of the microbiological, chemical, and physical qualities of mono‐varietal escarole and red chicy during refrigeration indicated how the viable levels of bacteria and yeasts, microbial composition, weight loss, titratable acidity, ascbic acid content, lightness, yellowness, and redness as well as visual quality changed over time. These findings are useful to understand the change of quality parameters of some of the most common vegetable ingredients of mixed salads.

show abstract

Challenge test studies on Listeria monocytogenes in ready‐to‐eat iceberg lettuce

Tucci

Centorotola

Salini

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

Shelf‐life studies in ready‐to‐eat (RTE) modified atmosphere packaged (MAP) precut iceberg lettuce (minimally processed) were carried out in order to evaluate the natural microflora of the product and survival or multiplication of Listeria monocytogenes (L. monocytogenes), taking into consideration the impact of the production steps resulting in a reduction of the shelf life of the fresh‐cut produce, due to the accelerated enzymatic activity, moisture loss, and microbial proliferation. The research first aimed to evaluate the characteristics of the natural microflora of the product, and then, L. monocytogenes dynamics were studied via challenge tests. L. monocytogenes concentration was studied at 8 and 12°C storage temperature for 10 days, 6 days longer than their shelf life. The number of L. monocytogenes in samples stored both at 8°C and 12°C increased gradually, more evidently in samples stored at 12°C. L. monocytogenes dynamics were studied to define maximum growth rate (μmax) at 8°C (0.0104 log10CFU/g/h) and 12°C (0.0183 log10CFU/g/h). Data obtained from the study were used to develop and validate a specific predictive model able to predict the behavior of L. monocytogenes in RTE MAP iceberg lettuce. According to the model, an increase in storage temperature of 6°C (e.g., from 8 to 14°C) would lead to an increase in L. monocytogenes concentration of more than 6 log10CFU/g at the 10th day of the challenge test (12th days of shelf life). Storage at 4°C allowed to increase L. monocytogenes enumeration from 3.30 log10CFU/g at D0 to 3.60 log10CFU/g at D10. The model could be applied to microorganisms other than L. monocytogenes, modifying the coefficients of the polynomial equation on which it is based.

show abstract

Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain

Cited by 83 publications

References 28 publications

Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

Challenge test studies on Listeria monocytogenes in ready‐to‐eat iceberg lettuce

Contact Info

Product

Resources

About