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Every day the consumer must choose a food product rather than others based on its quality; for fishery products the main quality parameter is freshness. Implementation of the Quality Index Method (QIM) in the fish industry provides information on fish quality; therefore, it is important for effective quality and process management in the production of high-quality fish products. The present study aims to validate the shelflife study of fresh red mullet (Mullus barbatus) stored in ice previously presented by Özyurt in 2009 through Torry scheme in cooked filet and microbiological evaluation. Next, this revised scheme was applied to determine the shelf-life. It included seven descriptors and varies from 0 to 15 points. The use of a modified QIM scheme showed a good correlation between the quality index and days of storage time, with a R2 value of 0.9698. In fact, all the subjects examined reached the end of their commercial life, or the day of sensory rejection, in 9-10 days with a Quality Index of 13.83. [ABSTRACT FROM AUTHOR]

Green papaya salad or Som Tum is the most popular spicy mixed salads in Thailand due to its unique rich flavor. Green papaya salad dressing (GPSD) is made from various ingredients such as fresh chili pepper, fresh garlic, rind tamarind, fish sauce and lime oil, including the limitation in controlling the taste and flavor of salad dressing and its poor shelf-life. In this study, a convenient ready-to-eat GPSD was developed. Hurdle technology was applied to extend shelf-life of the GPSD based on monitoring of microbial contamination and food pathogens throughout the process. Hurdle technology able to decrease total plate count (TPC) from 5.6 ± 0.2 to 1 ± 0.3 log CFU/g and yeast and mold (Y&M) from 4.2 ± 0.3 to <1 log CFU/g. After 12 weeks of storage at 5 ± 2 °C, slightly increase of TPC was detected as 1.5 ± 0.2 log CFU/g and no changes were found for Y&M and other pathogens. At week 12, GPSD stored at 32 ± 2 °C was found to have higher TPC and Y&M (3.7 ± 0.3 and 2.4 ± 0.3 log CFU/g, respectively). Therefore, a combination of hurdles that combines low a w , low pH, heat treatment, low temperature after hot filling, and chilled storage could extend the shelf-life of GPSD with satisfy sensorial test result and be suitable for minimally processed salad dressing. • Hurdle effect in preparations was significantly reduced TPC and Y&M of GPSD. • Hurdle effects were successfully extended shelf-life of GPSD up to 12 weeks. • Hurdle technology applied with GPSD did not alter the taste of final product. • Hurdles offer industry applicable procedure to minimally processed salad dressing. [ABSTRACT FROM AUTHOR]

Currently, the modified atmosphere storage (MAS) technique is one of the most economical and widely adopted practices used to enhance the shelf life of fresh produce including mango. The MAS system is designed in two ways; one is called passive MAS and other is active MAS. Nowadays the bulk handling and storage of fresh produce at on‐farm level is one of the challenging tasks and therefore, using the basic principle of modified atmosphere packaging (MAP) the study was aimed to develop an active MAS system. In this study, to design an active MAS system for 100 kg of mango, an innovative active mathematical model was developed using enzyme kinetics‐based respiration rate model coupled with Arrhenius equation under active condition (50, 100, and 150 cc of O2 absorber). The designed active system was used for on‐farm handling and storage of mango at 27°C. The basic aim of the model was to determine the exact quantity of oxygen absorber required to bring early dynamic equilibrium condition inside the MAS system with optimum level of gas concentration (5–8% O2 and 5–8% CO2) for mango. The model was solved by Adam's numerical method using Taylor's formulae and iterated in MATLAB software. The mean relative percentage deviation moduli (E) between the experimental and predicted values of O2 and CO2 concentration was found to be 8.97 and 8.42%, respectively, indicating the accuracy of the developed active model. Practical applications: On‐farm handling of fresh horticultural crops is the leading problem for orchard growers and causes excess postharvest losses. The current work presents some interesting results on the determination of the exact concentration of oxygen absorber required to design an accurate as well as a perfect active modified atmosphere storage system for 100 kg of mango using the concept of mathematical modeling. The principle aim of this approach was to increase the adaptability of the modified atmosphere packaging concept for preservation and shelf life extension of fresh produce during bulk handling and transportation. The designed system is easy to handle mango during its on‐farm storage and might become a boon for orchard growers. [ABSTRACT FROM AUTHOR]

Modified atmosphere storage (MAS) structure of 100 kg capacity has been developed for prolonging the shelf life of fresh guava. The influence of MAS on guava was investigated at 10 and 25 °C of storage temperature with unpacked guava as control. During storage study, the quality parameters of MAS stored guava, namely physiological weight loss (PWL), firmness, color (L*, a*, b*) and total soluble solids (TSS) were found to be 5.49%, 143.78 N, 76.20, 5.58, 50.81 and 12.3 ˚brix respectively, after 9 days of storage at 25 °C and were very close to that of fresh guava. The quality analysis revealed that at 10 and 25 °C, guava can be stored up to 20 and 9 days respectively under MAS as compared to control sample having 7 and 4 days at 10 and 25 °C, respectively. Therefore, the developed MAS system can be widely used for handling, transportation and retailing of guava. Practical application: The developed modified atmosphere storage (MAS) system has increased the shelf life of Guava up to 20 and 9 days at 10 °C and 25 °C, respectively. This extended period will be very much effective for providing the buffer period to the fresh Guava and facilitate extra time to the farmers for its marketing. The uniquely developed MAS system is helpful for the farmers for on-farm storage of fresh Guava at a large scale and will provide smooth handling and transportation for retailing and marketing. [ABSTRACT FROM AUTHOR]

Retail packages are widely used to preserve pepper fruit quality. However, due to the negative impact of conventional plastics on the environment there is an urgent need to replace these packaging materials with recyclable or compostable alternatives. Hereby, we evaluated the effects of compostable modified atmosphere packages with different perforation rates on keeping the quality of red bell pepper fruit during extended shelf life and simulated supply chain conditions. The results indicated that micro‐perforated (µP) compostable packages creating an atmosphere of 15%–18% O2 and 2%–5% CO2, as well as macro‐perforated (MP) compostable packages creating an atmosphere of 20%–21% O2 and 0.1%–0.5% CO2, effectively retained red bell pepper quality by reducing fruit weight loss, shriveling and softening, and by retaining flavor acceptance and visual appearance. On the other hand, nonperforated compostable packages resulted in the creation of anaerobic conditions (O2 < 1% and CO2 > 9%), and harmed produce quality as manifested by enhanced softening, decay, peel damage, and off‐flavors. Overall, µP and MP compostable packages extended pepper fruit shelf life from 1 week to 3 weeks under continuous shelf life conditions, and from 2 weeks to 4 weeks under simulated supply chain and refrigerated storage conditions. [ABSTRACT FROM AUTHOR]

In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and flexible multi-layer films for extending shelf life of dried kashk at 20 °C were evaluated. Ordinary conditions as control packaging were compared with four type of modified atmosphere packaging: ((70% N2 + 30% CO2), (48% CO2 +48% N2 +4% O2), (30% N2 + 70% CO2)), and vacuum conditions, in this project. These samples, (Dried Kashk) were packaged in different flexible multi-layer films under modified atmosphere packaging, 3-layer {PET(12)/ AL(12) (100)},4-layer {PET(12)/AL(7) /PET(12)/LLD (100) } and 3- layer {PET(12)/AL(7)/LLD(100)}. Experiments were performed on samples as follows (total aerobics count, total anaerobic count, pH ،organoleptically evaluations, and analyzed by SPSS. The shelf life, dried kashk were reported in 4-layer, under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 60, 55, 45 days in (30% CO2 + 70% N2 ) and in ordinary conditions were 40, 30 days, in 3 layer (AL:12), under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 50, 45, 35 days and in (30% CO2 + 70% N2 ) and in ordinary conditions were about 30,25 days, with 3 layer (AL:7), under conditions (70% CO2 + 30% N2) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 40, 35, 30 days, in (30% CO2 + 70% N2 ) conditions 25 days and in ordinary condition were 20 days. Therefore, the useing of gas composition (30% nitrogen and 70% carbon dioxide) and packaging with 4-layers were used to maintain the long-term and antimicrobial properties of dried kashk and have a good effect on the amount of pH was better. [ABSTRACT FROM AUTHOR]

In this study cut, pineapple slices of 1 cm thick were packaged and stored at different temperatures and equilibrium modified atmosphere packages (EMAPs) to determine changes of color and firmness over time to represent physicochemical shelf life. From the experimental data, a variance analysis was performed to determine the effect of temperature and O2 level on the evolution of color (CIELAB coordinates) and firmness. It was observed that the evolution in L*, a*, and b* coordinates is independent on O2 concentration in the EMAP system. After that, suitable models were adjusted to represent the change of the quality properties as a function of temperature by using first‐order models to represent color and a power model for firmness. Likewise, a modified normal distribution function was adjusted to represent the coefficient of firmness loss depending on the O2 level besides the temperature effect. The firmness model was used to obtain a suitable equation to predict shelf life of the pineapple slices for different EMAP systems. Finally, a validation experiment was performed at 8 °C obtaining a high capacity of prediction (R2adj > 0.90) compared with the experimental data. The adjusted model can be used to configure a satisfactory EMAP system for the best preservation of minimally processed pineapple from the predicted evolution of color, firmness, and shelf life depending on temperature and O2 concentration. Practical Application: In this work, we built a mathematical model to simulate the shelf life of pineapple cut into slices based on changes in color and firmness and as a function of temperature and oxygen level. These properties are truly relevant because they are very clear evidence of the fruit deterioration, and for that reason, we chose them for the model. The model we developed can be applied in retail and supermarket systems to determine precisely how long the product on the shelf can last before being disposed of, reducing material losses. [ABSTRACT FROM AUTHOR]

The combined effects of acidic electrolyzed water (AEW) depuration and high pressure processing (HP–P) on reduction of growth of spoilage bacteria and pathogens in blood clams (Tegillarca granosa) during cold storage were investigated. After HP-P treatment of depurated blood clams at 300 MPa for 3 min (HD-300), total viable count (TVC), psychrophilic bacteria count (PBC), presumptive Gram-negative, Vibrio parahaemolyticus , lactic acid bacteria, and Pseudomonas spp. in blood clams were completely inactivated at day 0. TVC of HD-300 was lower than the limit (6 log 10 CFU/g) up to day 9, while untreated sample could be kept less than 3 days. HD-300 clam sample also showed the higher expansion rate and shucking ratio. In addition, lower reductions in heme iron content, a * value (redness), moisture content and texture properties were observed in HD-300. This coincided with lower total volatile basic nitrogen content, fatty acid oxidation than other samples (p < 0.05). Based on histological study, intestine, mid gut gland, gonad, and gill were moderately disrupted in HD-300. Overall, AEW depurated blood clam in combination with HP-P (300 MPa, 3 min) effectively reduced TVB-N formation, maintained the heme iron content, and prolonged the shelf-life of blood clam for 9 days at 4 °C. • Blood clam depurated with acidic electrolyzed water was treated with high pressure. • Depurated blood clam with HP-P was easily shucked and had high expanding rate. • HP-P at 300 MPa for 3 min was the optimal condition for treating depurated clam. • Intestine, mid gut gland, gonad and gill of treated clam were moderately disrupted. • Heme iron and moisture content, redness, fatty acids, and texture were maintained. • Microorganisms were inactivated and shelf-life of treated clam was 12 days at 4 °C. [ABSTRACT FROM AUTHOR]

This study was carried out to evaulate the effects of different modified atmosphere packagings (MAPs) on quality characteristics of kiwifruit (Actinidia deliciosa cv. 'Hayward') during cold storage and shelf life. In the study, 4 different MAP were selected as Xtend, Aypek, Fresh and FreshPlus. Kiwifruit were stored at 0±0.5°C 90±5% RH during 180 days, and at 21°C, 70% RH for shelf life (5 days). MAP treatment significantly delayed weight loss of kiwifruit during cold storage. In all treatments firstly respiration rate increased, but it abruptly decreased after 60 days of cold storage and shelf life. With MAP treatment, L* value of skin color increased, whereas L* values of flesh decreased. Xtend and FreshPlus treatments retarded losses of fruit firmness. MAP treated-fruit has got higher the values of titratable acidity and vitamin C than control fruit. Results of study revealed that MAP treatments maintained fruit quality during cold storage and shelf life. But Aypek and Fresh MAP was more effective than other MAP treatments. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Evaluation of modified atmosphere packaging on quality retention of jackfruit bulb. • Combined effect of honey dip and packaging atmosphere were investigated. • Honey dipped jackfruit bulb with low O 2 and high CO 2 packaging outperformed others. • Vacuum packaging fails to preserve both treated and non-treated jackfruit bulb. • Honey acts as a barrier for microbial activity and prevents physicochemical changes. Abstract This research work evaluates the synergistic effect of honey dip with vacuum(V-HB) and modified atmosphere packaging(MAP) of Ma-HB-(4%O 2 /20%CO 2 /76%N 2) and Mb-HB-(8%O 2 /10%CO 2 /82%N 2) on jackfruit bulbs shelf life at 4 °C for 16 days with air packaged(C-HB) samples as control and compared with untreated samples. Ma-HB samples resulted in reduced microbial growth of 5.21 and 1.61 log cfu/g for Total plate count(TPC) and yeast count, maximum retention of pH, weight-loss percentage(WLP), Total Soluble Sugar (TSS), texture with 4.63, 0.39%, 32.6°brix and 41.2 N, also lightness, hue and chroma of 53.2, 28.1° and 89.2 along with sensory score of 7.2 on day 16, followed by Mb-HB. The effect of only honey dipped or MAP packaged samples falls behind the combined effect of both in quality retention. Further vacuum packaged samples resulted more deterioration without honey treatment when compared with treated samples. [ABSTRACT FROM AUTHOR]

The effects of different atmospheric conditions on the quality and the shelf life of pasteurized oyster meat in chilled storage were investigated. The alternatives tested for pasteurized oyster meat were normal air (Control), 75% CO2/25% N2 (MAP-1), 75% CO2/25% O2 (MAP-2), 75% CO2/5% O2/20% N2 (MAP-3), and vacuum packing (VP). The various observations of microbiological (total viable count (TVC), Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria), physical (color coordinates L*, a*, and b*, and cutting strength), chemical (moisture, pH, total volatile basic nitrogen (TVB-N), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS)) and sensory properties were performed every 3 days over a total of 27 days. During storage across all the treatments, L*, a*, cutting strength, pH, moisture content, and sensory scores decreased; whereas, b*, TVB-N, PV, TBARS, and microorganisms increased. However, among the various alternatives, MAP-1 had the best retention of oyster quality during storage. Based on sensory and microbiological qualities, the shelf lives in chilled storage were 9 days for control, 15 days for VP, 21 days for MAP-2 and MAP-3, and 24 days for MAP-1-treated cases. [ABSTRACT FROM AUTHOR]

In order to investigate the changes of gas inside the packaging as well as qualitative and mechanical properties of coated strawberry under modified atmosphere conditions, during the storage period, a study was conducted. First, the C 0 S 0 , C 1 S 0.75 and C 2 S 0.75 nanocomposite films were prepared using a molten mixture method (S and C represent nanosilica and nanoclay, respectively). Then, the strawberry was packed under modified atmosphere conditions (10% oxygen, 15% carbon dioxide and 75% nitrogen). Treatments included of two different temperature (4 °C and 25 °C), three levels the packaging (C 0 S 0 , C 1 S 0.75 and C 2 S 0.75 ) and two levels the coating (chitosan-coated and uncoated). The measurement parameters including chemical properties (pH, soluble solids content), physical properties (weight loss) and mechanical properties (firmness, elasticity modulus), as well as changes in the proportions of gases inside the package were evaluated and analyzed based on the Completely Randomized Multivariate Factorial (CRF) design. The results of variance analysis of weight loss, pH, soluble solids content, firmness, modulus of elasticity and changes in oxygen and carbon dioxide indicated that the main and interaction effects were significant at ( p < 0.05). According to the SEM images, distribution of nanoparticles is almost uniform and there is no accumulation in various areas of the fracture surface. During the storage period, the variations of the dependent parameters at 4℃ were less than ones at 25℃. Moreover, at two temperatures of 4 °C and 25 °C, the trend of variations of oxygen gas in the coated samples was different from the non-coated sample, so that it was slowing down until the second day and then increased. Finally, the results indicated that the coated sample packed with the C 1 S 0.75 nanocomposite film had the most optimal mode in terms of the changes in physical, chemical and mechanical properties during the storage period. [ABSTRACT FROM AUTHOR]

The use of protective microbial strains in combination with modified atmosphere packaging (MAP) and refrigerated storage on the shelf life of tuna burgers was investigated. Preliminary, the protective ability of three lactic acid bacteria (LAB) cultures (Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus plantarum) have been assessed on ready-to-cook tuna burgers. Among them, L. paracasei showed the best preserving performance and significantly controlled both aerobic mesophilic bacteria and Pseudomonas spp. growth. Subsequently, the efficacy of the selected LAB culture under MAP conditions (5% O2 and 95% CO2) was assessed evaluating microbial and sensory quality, as well as volatile aldehyde content. Results indicated that the shelf life of burgers containing L. paracasei and packaged under MAP was 4 days longer than the control (shelf life about 6 days) and that the applied procedure represents an effective approach for the mild preservation of fish products. [ABSTRACT FROM AUTHOR]

Fresh fruit and vegetable’s short shelf life is one of the main obstacle to their consumption leading to considerable food losses and wastes during the post-harvest steps. Modified atmosphere packaging (MAP) is able to significantly increase their shelf life. The objective of this work is to quantify the gain of shelf life obtained under MAP. This was applied for strawberries as model food. Deterioration was assessed to define products’ shelf life. A model of food deterioration, including effects of carbon dioxide and temperature, was developed and validated in both isothermal and non-isothermal conditions. A Maximal Acceptable Deterioration (D acc ) of 13% was assessed from dedicated analysis of consumer willingness to purchase and deterioration curves measured. An upgraded modelling tool was then developed by coupling models of the literature, for respiration and permeation, and the proposed deterioration model. The upgraded modelling tool was validated at 5, 10 and 20 °C on strawberries and in dynamic temperatures to mimic the post-harvest storage conditions. RMSE values were lower than 2.5% for O 2 and CO 2 and deterioration curves, in both isothermal and non-isothermal conditions. A shelf life gain of 0.33 d was obtained with MAP for the proposed temperature profile. Numerical exploration for different time/temperatures storage conditions, enable us to predict a gain of shelf life greater than 1 d, allowing to expect significant benefits in terms of shelf life gain for this product in MAP. [ABSTRACT FROM AUTHOR]

In this context, combination of modified atmosphere packaging (MAP) and edible chitosan coating in the microbial, biochemical, texture attributes of a highly commercially important fish silver pomfret (Pampus argenteus) steak stored at refrigerated temperature (0-4°C) was investigated. The aim was to find out the best atmospheric packaging and bio-preservative concentration for enhanced shelf life and keeping quality at refrigerated temperature. Silver pomfret steaks was packed in different atmosphere, air pack and modified atmosphere (70% CO2: 30% O2; 40% CO2, 30% N2, 30% O2; 60% CO2, 40% O2; 60% CO2, 40%N2) and stored at refrigerated temperature and monitored over 32 days at interval of 4 days. [ABSTRACT FROM AUTHOR]

The effect of modified atmosphere packaging (MAP 1 - 80% O2 + 20% CO2 and MAP 2 - 90% CO2 + 10% N2) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher (P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO2 + 10% N2 as well as samples kept on flaked ice remained unchanged until the end of the experiment. [ABSTRACT FROM AUTHOR]

Cold storage is used to delay the senescence of peaches, but it can also lead to internal browning and aroma loss. Modified atmosphere packaging (MAP) has been reported to inhibit the internal browning and prolong the storage time. Four MAP treatments in the present study were set as follows: I: O2 1% to 3%, CO2 3% to 5%, and N2 92% to 96%; II:O2 3% to 5%, CO2 3% to 5%, and N2 90% to 94%; III:O2 6% to 8%, CO2 3% to 5%, and N2 87% to 91%; and control (CK): O2 21%, CO2 0.03%, and N2 79%. The concentration of sugars, acids, aroma compounds, superoxide radical (O2 -),hydrogen peroxide (H2O2), and malondialdehyde (MDA), as well as the activities of enzymes, such as superoxide dismutase (SOD), peroxidase (POD), lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase, and alcohol O-acyltransferase (AAT) activities, were investigated. The results revealed that MAP, especially for treatment II, could inhibit the loss of flavors such as sugars, acids, and aroma compounds; maintain higher SOD and POD activities; and inhibit the accumulation of O2-, H2O2, and MDA during shelf life after storage at low temperature for 30 days. It could also inhibit the LOX and HPL activities at low temperature, but maintain higher LOX and HPL activities during shelf life. These findings indicated that treatment II could prolong the storage time to 30 days and shelf life for 3 days; maintain the higher content of sugars, acids, and aroma compounds; protect the cell membrane from oxidative injury; and inhibit internal browning during cold storage and shelf life. [ABSTRACT FROM AUTHOR]

Being known as highly perishable produce, strawberries became a recurrent fruit in the scientific research, with the aim of improving the shelf-life. As indicated by the literature, the most tested method for extending the shelf-life relies on the use of modified atmosphere packaging and combinations thereof. The positive results of modified atmosphere packaging have been translated into industrial applications and further used in supermarkets. This study however compiles and presents a series of other techniques that are worth the attention in prolonging the post-harvest life of strawberries. The point is to highlight their potential and shortcomings and to rise the interest in these perfectible alternative methods. [ABSTRACT FROM AUTHOR]

The present study investigated the combined effects of aqueous ozone treatment and modified atmosphere packaging (MAP) on prolonging the shelf-life of semi-dried buckwheat noodles [SBWN; moisture content (22.5 ± 0.5%)] at 25 °C. Firstly, the different concentrations of ozonated water were used to make SBWN. Subsequently, SBWN prepared with ozonated water were packaged under six different conditions and stored for 11 days. Changes in microbial, chemical-physical, textural properties and sensorial qualities of SWBN were monitored during storage. Microbiological results indicated that adopting 2.21 mg/L of ozonated water resulted in a 1.8 log 10 CFU/g reduction of the initial microbial loads in SBWN. In addition, MAP suppressed the microbial growth with a concomitant reduction in the rates of acidification and quality deteriorations of SBWN. Finally, the shelf-life of sample packed under N 2 :CO 2 = 30:70 was extended to 9 days, meanwhile textural and sensorial characteristics were maintained during the whole storage period. [ABSTRACT FROM AUTHOR]

The study was carried out to determine the effects of pre-harvest Parka and post-harvest MAP treatments on weight loss, decay ratio, color characteristics, firmness, soluble solids content (SSC) and titratable acidity-like quality parameters and vitamin C, total phenolics, total antioxidant capacity (according to FRAP and TEAC) and total monomeric anthocyanin-like bioactive compounds of ‘0900 Ziraat’ sweet cherry cultivar throughout cold storage and shelf life. MAP treatments significantly retarded weight loss throughout cold storage. Decay ratios throughout cold storage and shelf life were also lower in Parka, MAP and Parka + MAP treatments. In general, higher L*, chroma and hue angle values were measured in MAP and Parka + MAP treatments. As compared to control treatment, higher flesh firmness values were observed in Parka and Parka + MAP treatments at the end of storage and in Parka, MAP and Parka + MAP treatments in the last shelf life analysis (21st day). In cold storage and shelf life analyses lower SSC values were obtained from Parka and Parka + MAP treatments. Vitamin C contents were better maintained with MAP and Parka + MAP treatments. Total phenolics were higher in Parka + MAP treatments in all analyses of cold storage, but higher in control treatment in all shelf life analyses. In 21st day storage and shelf life analyses, antioxidant capacity (according to FRAP) of all treatments was lower than the control treatment. In all analyses, generally higher total monomeric anthocyanin contents were obtained from control fruits. It was concluded that combining pre-harvest Parka treatments with post-harvest MAP treatments could be used as an efficient tool in maintaining flesh firmness of sweet cherry fruits significantly influencing consumer preferences. [ABSTRACT FROM AUTHOR]

In this study, tuna burgers were subjected to a bio-preservation treatment combined with modified atmosphere packaging ( MAP) in order to prolong the shelf life. After L. reuteri production of reuterin, the antimicrobial compound was microencapsulated and then added to tuna burger formulation. Reuterin content was analysed before and after the spray drying treatment, thus assessing its final concentration. Then, the effects of spray-dried reuterin on tuna burgers quality were investigated with success on samples packaged under both ordinary and MAP conditions. The efficacy of bio-control was evident in all the samples. For burgers stored in air, a shelf life of about 7.63 days was recorded for the active samples with respect to the 5.78 days of the reuterin-free samples. Under MAP, a similar reuterin effectiveness was recorded but a general shelf life improvement was reached, accounting for about 13 days in the active samples and 12 days in the reuterin-free samples. [ABSTRACT FROM AUTHOR]

The comparison between the high-oxygen atmosphere (MA) and vacuum showed essential differences between these two atmosphere types. Based on the total viable count data, the shelf life of meat packed under MA was established as 11 days, whereas for samples stored in vacuum it was 14 days. Lactobacillus spp. grew quicker under vacuum, whereas the total viable count, Pseudomonas spp. and Enterobacteriaceae, grew better under the oxygen atmosphere. High oxygen levels used in MA promoted lipid oxidation in goose meat, causing changes of odour intensity. Based on these results, it can be concluded that packing in vacuum increased the shelf life of goose meat, not only due to microbial growth but also to sensory quality. The present paper clearly shows that vacuum packaging is better suited for goose meat. [ABSTRACT FROM AUTHOR]

Effect of integrating optimized combination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL) was appraised through analysis of their sensory attributes, biochemical characteristics, microbial population and flavour profile during storage. Minimally pretreated cilantro leaves pretreated with 50 ppm kinetin and packed in 25 μ polypropylene bags showed a shelf life of 21 days. Optimized combination helped in efficiently maintaining sensory parameters, flavour profile, and retention of antioxidants in MPCL until 21 days. Studies conducted on the effect of optimized combination on microbial population and flavour profile revealed that among different microorganisms, pectinolysers had a significant effect on spoilage of MPCL and their population of ⩽3.59 log cfu/g was found to be acceptable. Principal component analysis of headspace volatiles revealed that (E)-2-undecenal, (E)-2-hexadecenal, (E)-2-tetradecenal & (E)-2-tetradecen-1-ol in stored samples clustered with fresh samples and therefore, could be considered as freshness indicators for MPCL. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the effect of MAP and film thickness on Agaricus bisporus quality. Three initial gas compositions: high oxygen packaging (100% of O2); medium oxygen packaging (50% O2, 50% N2); low oxygen packaging (5% O2, 5% CO2, 90% N2) and two types of polyethylene films of 54 and 39 µm thickness were used. The samples were stored at 4 ± 1C for 14 days. The films and MAP had a significant effect on color and weight loss of the mushrooms. In the case of texture, the gas composition alone exerts a significant effect. The optimal conditions for prolonging the shelf life of mushrooms were found for packaging with medium oxygen level and film of higher permeability. In optimal conditions, mushrooms were characterized by lightness of 93 and 85, and a browning index of 11 and 23 in 0 and 14 days of storage, respectively. Practical Application White button mushrooms are highly perishable. The average storage time of fresh mushrooms does not exceed 4 days. There is a pressing need for effective methods to extend the shelf life of these mushrooms. According to the presented results, it is possible to maintain the product visually acceptable up to 14 days for mushrooms packed with the usage of a 39 µm thick film type and modified atmosphere with a medium level of oxygen (50%). [ABSTRACT FROM AUTHOR]

The goal of this study was to evaluate the effects of modified atmosphere in packing sous vide of pirarucu in tucupi and shrimp sauce under refrigeration. Three treatments were carried out vacuum at 98%, 60%CO 2 /40%N 2 , and 70%CO 2 /30%N 2 . The composition of CO 2 and N 2 was monitored along with evaluation of pH, a w , water retention capacity, acidity, texture, N-TVB and TBARS, color, mesophilic and psychotropic anaerobes, presence of Salmonella spp, sulphite-reducing Clostridia, counts of coagulase-positive Staphylococci, coliforms at 45 °C and sensorial analysis. All results were compared through ANOVA, Tukey's test, Principal Component Analysis and Multiple Factor Analysis. We observed a trend towards the reduction of CO 2 in packages while O 2 has increased by the end of storage. The microbiological results were within the established limits by law during the entire period. The shelf life of sous vide stored could be defined by N-TVB, TBARS, b* and C*, general acceptance, texture and flavor in 49 days of storage. Industrial relevance The development of sous vide with freshwater fish is an alternative for a value-added product to be supplied to market niches. Employing the sous vide technique on fish yields a product with better color, taste, texture, and nutrient retention than the traditional cooking processes, which makes it an attractive alternative for its consumption. This study aimed to prepare sous vide using captive pirarucu, tucupi and shrimp and to analyze the microbiological, physicochemical and sensory quality parameters during refrigerated in atmosphere modified packaging storage. The results of this study establish the product's shelf life (49 days) and contribute to defining processing and storage conditions for fish sous vide . [ABSTRACT FROM AUTHOR]

The goal of this study was to determine if the combined use of modified atmosphere packaging (MAP) and substitution of 4% and 8% whey cheese with ovine whey powder (OWP) would extend the shelf life of whey cheesecake, compared with samples packaged in air and without OWP. To this end, whey cheesecakes were packaged under a N 2 /CO 2 ratio of 70/30 and with air and stored for 60 days at 20 °C. Changes in microbial growth, in-package gas composition, chemical-physical parameters, texture, and sensory attributes were evaluated. The use of OWP and MAP extended the shelf life to 21 and 45 days, respectively, compared with the control samples that spoiled after 11 days. The combined use of MAP and OWP at the highest concentration further increased the mould-free shelf life of the cakes to 60 days. All of the samples underwent a significant increase in hardness during storage, but sensory acceptability was not impaired. Panellists did not find differences in sensory properties between control and OWP samples and gave an acceptability score over the threshold during the entire storage period. [ABSTRACT FROM AUTHOR]

The effect of packaging method (air packaging; and modified atmospheres packaging including, MAP1: 5% O2+85% N2+10 % CO2 and MAP2: 70% O2+20% N2+10% CO2), storage temperature (4 and 8°C), and storage time (0 to 30 days) were studied on chemical, physical and sensory characteristics as well as extending the shelf life of pomegranate arils. Mold was detected in arils stored under air packaging after 9 days. The samples packaged with low oxygen atmosphere show no mold attack during 30 days storage. Arils kept in MAP1 and stored at 4°C maintained their texture and appearance better than those packaged under air and MAP2 packaging. The samples stored in MAP1 were firmer than those stored in air and MAP2 at the end of storage time. [ABSTRACT FROM AUTHOR]

Modified atmosphere packaging (MAP) is widely used in food industry to extend the microbiological shelf-life of meat. Typically, poultry meat has been packaged in a CO 2 /N 2 atmosphere (with residual low O 2 ). Recently, some producers use high O 2 MAP for poultry meat to empirically reach comparable shelf lifes. In this work, we compared spoilage microbiota of skinless chicken breast in high (80% O 2 , 20% CO 2 ) and low O 2 MAP (65% N 2 and 35% CO 2 ). Two batches of meat were incubated in each atmosphere for 14 days at 4 °C and 10 °C. Atmospheric composition of each pack and colony forming units (25 °C, 48 h, BHI agar) of poultry samples were determined at seven timepoints. Identification of spoilage organisms was carried out by MALDI-TOF MS. Brochothrix thermosphacta , Carnobacterium sp. and Pseudomonas sp. were the main organisms found after eight days at 4 °C and 10 °C in high O 2 MAP. In low O 2 MAP, the main spoilage microbiota was represented by species Hafnia alvei at 10 °C, and genera Carnobacterium sp., Serratia sp., and Yersinia sp. at 4 °C. High O 2 MAP is suggested as preferential gas because were less detrimental and pathogens like Yersinia were not observed. [ABSTRACT FROM AUTHOR]

As a Portuguese dessert, fios de ovos (literally meaning ‘egg wires’, known in Thai as foi thong (literally meaning ‘golden strands’), is classified as an auspicious Thai dessert and frequently catered in auspicious occasion such as marriage ceremony and ordain ceremony. Due to its great taste, aroma, and appearance, it is popular among Portuguese, Brazilian, Spanish, Indian, Japanese, Malaysian and Cambodian as well as Thai people. Fios de ovos is also recognized as a premium dessert. The objective of the present study was to determine the effect of active packaging (AP) and modified atmosphere packaging (MAP) on the quality of fios de ovos during storage. It was packaged in active oxygen scavenging and modified atmosphere packaging (60% CO 2 /40% N 2 ) in comparison with conventional air packaging, stored at ambient conditions. During storage, water activity, moisture content, pH, headspace gas composition, total aerobic mesophilic bacteria count, yeasts and molds count and sensory analysis in overall preference score were monitored. Those packaged in air exhibited visible mold growth after 3 days, while those in active and modified atmosphere packaging remained mold-free even after 20 days. With the overall preference criteria and trace amounts of oxygen, the observed shelf life of fios de ovos was found to be 15 days, 6 days and less than 4 days in AP, MAP and air packaging, respectively. Thus, the use of an oxygen scavenger sachet for packed fios de ovos could ensure a 2 week mold-free irrespective of initial contamination and satisfactory according to sensory evaluation and concern of the anaerobic microorganisms. The prolongation in shelf life may allow transportation of this product to a wider area, in turn, increasing market size, and improve consumer confidence, as well as minimize unsatisfied product return. In addition, shelf life extension could be longer than 2 weeks if minimization of initial microbial load has been achieved by good manufacturing practice (GMP). [ABSTRACT FROM AUTHOR]

Arugula compositional characteristics linked to vitamin content, polyphenols and other health beneficial compounds have increased consumer interest to include it in the diet. This leafy vegetable is very susceptible to yellowing and dehydration, reducing its shelf life period. This study evaluated the effects of non-conventional modified packaging atmospheres, i.e. Argon (75–80% Ar + 10–11% O 2 , balance N 2 ), Nitrogen (10–11% O 2 + 89–90% N 2 ), High Oxygen (85–90% O 2 + 10–15% N 2 ), Helium (75–80% He + 10–11% O 2 , balance N 2 ) and Nitrous Oxide (75–80% N 2 O + 10–11% O 2 , balance N 2 ), on metabolic activity, microbiological growth and sensory characteristics of fresh cut arugula ( Eruca vesicaria Mill.) leaves. The High Oxygen atmospheres reduced the respiration rate until 5 days of storage, but there were no differences among treatments at the end of the storage period. There were no differences in ethylene emission among treatments at any of the evaluation dates. Non-conventional atmospheres had 0.5–1 log unit lower microbial growth counts than air packaging after 8 days of storage. Color and sensory characteristics were not affected by the storage conditions. The non-conventional atmospheres maintained some quality characteristics of arugula leaves, suggesting it could be an alternative to conventional modified atmosphere used to maintain arugula shelf life. [ABSTRACT FROM AUTHOR]

This study refers about the shelf life extension of gluten-free (GF) fresh filled pasta packaged in modified atmosphere (MAP), with respect to air packaging. Pasteurized GF fresh filled pasta was packaged with 70/30 of N 2 /CO 2 or with air. The evolution of microorganisms, in-package gas composition, chemical–physical parameters, and sensory attributes was checked at weekly intervals up to 42 days on samples stored at 4 °C. Air packaged samples spoiled after 14 days of storage, while MAP allowed 42 days of mold-free shelf life. Moreover, the combination of MAP and low storage temperature assured the control of alterative and pathogen microorganism growth in order to respect the limits imposed by the national laws. Sensory quality was maintained by MAP as well during the whole storage period as regards specific sensory attributes (acidity, flavor, off-odor and fried pasta friability) and the overall acceptability. MAP resulted, thus, in a threefold extension of the shelf life of gluten-free fresh filled pasta. [ABSTRACT FROM AUTHOR]

Keeping the quality and prolongation the shelf-life of stored at 0 ± 0.5°C packed under vacuum or modified (80%O2/20%CO2) atmosphere beef m. semimembranosus sprayed with 0.02% solution, containing 10 g.l-1 dihydroquercetin from Siberian larch (Larix sibirica Ledeb), 5 g.l-1 rosemary (Rosmarinus officinalis) extract and 1 g.l-1 L-ascorbic acid was studied. The experiments were carried out with five samples: control - air packaged; vacuum packaged; vacuum packaged and treated with 0.02% ternary antioxidant blend; packaged under modified atmosphere (80%O2/20%CO2); and packaged under rich in oxygen modified atmosphere, after spaying with 0.02% ternary antioxidant blend. Samples were stored 28 days (to 32 d post mortem) at 0 ± 0.5°C. The pre-treatment of beef with ternary antioxidant blend preserve the sensory scores and colour properties of beef, and inhibited total microbial growth, and development of Brochothrix termosphacta and pathogens to the end of storage (28 d at 0 ± 0.5°C), was found. The pre-treatment of beef with ternary antioxidant blend was not main factors which can affect the pH and free amino nitrogen changes in fresh beef. The pre-treatment of beef with 0.02% ternary antioxidant blend may be successfully used for preserving the quality and prolonging the shelf-life of beef m. semimembranosus packed under modified (80%C2/20%CO2) atmosphere. The shelf-life can extend with 75% compared to air packed meat, and with 7 days against only vacuum- or modified atmosphere packed beef. [ABSTRACT FROM AUTHOR]

The effect of different post-mortem temperature treatments (conventional: 3 ± 1 °C for 24 h post-mortem versus slow: 12 ± 2 °C for the first 7 h and 3 ± 1 °C until 24 h post-mortem) and different modified atmospheres of packaging (20/70/10% CO 2 /O 2 /N 2 versus vacuum) was evaluated on forelegs of suckling lamb during 18 days of display at 4 °C. The results of the present study showed that slow post-mortem temperature treatment applied to suckling lamb carcasses had no adverse effect on the quality of forelegs packaged in comparison to the conventional post-mortem treatment. The packaging method had an effect (P < 0.05) and the samples packaged with the gas mixture presented higher lipid and myoglobin oxidation. However, this fact did not involve a disadvantage compared to vacuum packaging. The deterioration of the quality of packaged lamb forelegs was due to microbiological deterioration during the storage period. From day 13, the total viable counts reached values beyond the limit of microbiological acceptability which resulted in the presence of off-odour and rejection by the judges. [ABSTRACT FROM AUTHOR]

BACKGROUND Seafood preservation and its shelf life prolongation are two of the main issues in the seafood industry. As a result, and in view of market globalization, research has been triggered in this direction by applying several techniques such as modified atmosphere packaging ( MAP), vacuum packaging ( VP) and active packaging ( AP). However, seafood such as octopus, cuttlefish and others have not been thoroughly investigated up to now. The aim of this research was to determine the optimal conditions of modified atmosphere under which cuttlefish storage time and consequently shelf life time could be prolonged without endangering consumer safety. RESULTS It was found that cuttlefish shelf life reached 2, 2, 4, 8 and 8 days for control, VP, MAP 1, MAP 2 and MAP 3 (20% CO2-80% N2, 50% CO2-50% N2 and 70% CO2-30% N2 for MAP 1, 2 and 3, respectively) samples, respectively, judging by their sensorial attributes. Elevated CO2 levels had a strong microbiostatic effect, whereas storage under vacuum did not offer significant advantages. All physicochemical attributes of MAP-treated samples were better preserved compared to control. CONCLUSION Application of high CO2 atmospheres such as MAP 2 and MAP 3 proved to be an effective strategy toward preserving the characteristics and prolonging the shelf life of fresh cuttlefish and thereby improving its potential in the market. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The influence of short-term storage in air atmosphere and modified atmosphere (MA) conditions obtained by different film perforations and storage conditions on carrot root quality was studied. The carrots were stored at temperature conditions simulating the commercial distribution chain. The quality was evaluated using chemical analyses, descriptive sensory analyses and evaluation of decay at the end of storage. One kilogram of carrots were packaged at a commercial packing house in pouches with (1) 13 laser perforations, (2) 11 warm needle perforations and 3) approximately 560 warm needle perforations per 10 × 10 cm (“bread pouch”). The packages were stored at optimal (chill) storage conditions of 4 °C for 6 d followed by 6 °C for 9 d, or at an abusive temperatures (common retail storage) conditions of 4 °C for 3 d, 20 °C for 3 d and 6 °C for 9 d. The highest weight loss during storage was observed for the “bread” perforated packages stored at retail conditions (2.3%) and at chill conditions (1.4%). The weight loss was below 0.34% for all the other packages with different perforation and storage combinations. The gas concentration in the needle perforated packages was close to air both at chill and retail storage conditions. In laser perforated packages at chill conditions, the O 2 -concentration stabilised at 12–13 kPa and the CO 2 -concentration at 9–10 kPa, whereas at abused temperature the O 2 concentration decreased to 4 kPa the last day of storage at 20 °C (day 6) and CO 2 concentration approximately at 32 kPa at day 6. The low O 2 concentration and high CO 2 concentration in laser perforated packages stored at retail conditions and the high ethanol content measured in these carrots could indicate anaerobic respiration. These carrots also had significantly higher scores for ethanol odour and flavour. The carrots in laser and needle perforated packages stored at chill conditions had the highest scores for terpene odour and flavour. Percentage diseased carrots were highest in the laser perforated packages stored at retail conditions. The experiment showed that the overall carrot quality was best maintained in needle perforated packages with a gas atmosphere close to air, giving no major weight loss, no ethanol formation and the lowest incidences of storage diseases at both chill and retail conditions. [ABSTRACT FROM AUTHOR]

In this study investigated the use of modified atmosphere packaging (MAP) to extend the shelf life of two kinds of Iranian flat bread including Barbari and Sangak breads. Four treatments of atmospheres including 100% CO2, 70% CO2 -- 30% N2, 30% CO2 -- 70% N2, normal air and a coveraged samples as a control were used. The bread samples were packaged in pouches of polyamid / polyethilen (PA/PE). The shelf life was determined by appearance of molds and yeasts (M+Y) in bread samples stored at 25 ± 1°C. Sensory analysis of bread achieved with scoring method by trained panels. The textural properties of the breads were determined by Instron and DSC apparatuses. Results showed that it is possible to prolong the shelf life of breads to about 17 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated. However, significant differences (P<0.05) were obtained in the firmness of control bread compared to another treatment. In addition, firmness rate of breads packaged in normal air during storage was more than that compared to the samples stored in MAP, but there were not significant differences between samples packaged under atmospheres 100% CO2, 70% CO2 -- 30% N2 and 30% CO2 -- 70% N2. Enthalpy changes had not a regular and documentary trend in breads during storage, when extent of staling and starch retrogradation measured by differential scanning calorimetry (DSC),so this method was not suitable for evaluation of extent of staling in Barbari and sangak breads. [ABSTRACT FROM AUTHOR]

The goal of this study was to compare the effects of modified atmosphere packaging (MAP), which is commonly used for the storage of nectarine fruit, and treatment with 1-methylcyclopropene (1-MCP: 0.5 or 1 μL L −1 for 24 h at 0 °C), an ethylene inhibitor, on the quality of nectarines cv. ‘ Maria Aurelia’ . After harvest, nectarine fruits were subjected to 1-MCP or MAP treatments. Following the treatments, the fruits were then kept at 0 °C for 40 days and at 20 °C for an additional 2 days to simulate its shelf life. Fruit flesh firmness significantly decreased during storage and shelf life, for all treated fruits. Both 1-MCP doses and MAP maintained firmness better than control fruits. Chilling injury (CI) was first observed after 20 days at 0 °C + 2 days at 20 °C and then further increased during cold storage and shelf life period for all treatments. Compared with control fruits, MCP treated or MAP-stored nectarines showed significantly reduced incidence of CI and polyphenol oxidase (PPO), polygalacturonase (PG) and pectin methyl esterase (PEM) activities as well as lower hue angles (h°), total soluble solid (TSS) contents and respiration rates. These results showed that both methods maintained the post-harvest quality of nectarine fruit and provided longer storage and shelf life. [ABSTRACT FROM AUTHOR]

Equilibrium modified atmosphere packaging (EMAP) is used for prolonging the shelf life of fresh produce such as fruits and vegetables and preserving their quality characteristics such as freshness, colour and aroma. However, the resulting extensive use of plastic packaging films raises serious environmental concerns. Replacing conventional plastic films with novel biobased and biodegradable under composting conditions materials such as films made of poly-lactic acid (PLA), offers new sustainable solutions to the problem. In the present work, the gas transport properties of three layer PLA films have been studied in relation to their potential as EMA packaging materials for fresh produce. A simple one-dimensional model simulating the combined gas diffusion through micro-perforations and the permeable membrane was developed as a designing tool for PLA based EMA packaging systems. By using this model, innovative biodegradable bio-based EMAP systems were designed specifically for selected fruits and vegetables using laser microperforated, water vapour (WV) permeable PLA films. It was shown that the relatively high water vapour permeability of PLA films compared to conventional OPP films allows the development of an optimised biodegradable bio-based EMA packaging for the specific applications. [ABSTRACT FROM AUTHOR]

The leakproof sealing of paperboard trays depends on factors such as the quality of the sealed tray and the parameters of the sealing process. Leakproof sealing is critical when food products are packed, as poor sealing can result in leakage and cause a reduction in the microbiological quality and sensory shelf life of packed food products. In this paper, factors affecting the leakproof sealing of paperboard trays, such as sealing pressure and the geometry of creases in the trays, were investigated. Trays were sealed with varied sealing pressure and temperature, and the sealed trays were inspected using a coloring solution test, oxygen content measurements, and microscopic analysis. The results show that the sealing pressure is a critical parameter in the sealing process. The minimum sealing pressure that resulted in leakproof within the materials investigated was 1.8 N/mm2. The depth of crease that can be sealed in a leakproof manner was found to be up to 150 μm. [ABSTRACT FROM AUTHOR]

This work evaluated the effect of air- and modified atmosphere-packaging (MAP) on the shelf life of chilled yellow-feather chicken, which is a special breed in China. Fresh half-carcasses were stored in air and under modified atmosphere packaging (M-H: 80% CO 2 /20% N 2 and M-L: 30% CO 2 /70% N 2 ) at 4 °C for up to 12 days. Microbiological, physico-chemical and sensory attributes were measured. The results showed that total viable counts (TVC) reached the limiting value (7.0 log CFU/g) after 4, 10 and 8 days of storage under aerobic, M-H packaging and M-L packaging conditions, respectively, while the sensory values (odor and surface slime data) and the percentage of drip loss were in good agreement with the trend for TVC. During the storage, the total volatile basic nitrogen (TVB-N) content of broiler meat in MAP packaging was lower than that in air-packaging, however, the M-H group had the highest storage losses. In conclusion, high CO 2 (80%) concentration packaging prolonged the shelf-life by at least 6 days when stored at 4°C. Our results provide practical information to extend the shelf-life of chilled yellow-feather broiler meat, which will benefit the poultry industry by reducing unnecessary waste. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyse the effect of high pressure (HP) on the shelf life and other selected characteristics of two types of cooked sausages, which were packed under vacuum or modified atmosphere. The total viable count in samples treated with 600 MPa/5 min decreased during 35 days of storage (4 ± 2 °C) to a maximum of 1.3 log CFU/g. Microbial counts of 4–5 log CFU/g were detected in control samples not subjected to HP. Instrumental colour analysis did not reveal any statistically significant differences between the meat products subjected to HP and the control samples during the course of the experiment. No statistically significant differences were found during the sensory evaluation when meat samples subjected to HP and control samples were assessed. [ABSTRACT FROM AUTHOR]

The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging ( MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

This review provides an overview of the effect of modified atmosphere packaging (MAP) on the survival and growth of foodborne pathogens on fresh-cut fruits and vegetables. Substantial technological advances have been made in this area, mainly in improving the quality and shelf-life of minimally processed products. Nevertheless, attention must be paid on the survival and growth of pathogenic microorganisms that may be present in fruits and vegetables. Modified atmosphere packaging (MAP) in combination with refrigeration temperatures could be used as a mild preservation technique for safety of minimally processed fruits and vegetables. However, the effect of MAP on microorganisms can vary, depending mainly on the storage conditions and the type of packaged product. [ABSTRACT FROM AUTHOR]

Processed foods are the main source of sodium in the diet and bread is one of the main contributors to dietary sodium intake, especially in countries where the bread has an important role in the daily menu. The aim of this work was the evaluation of the effects of the reduction of sodium content and its replacement with a natural low Na+ salt on the quality parameters of durum wheat [Triticumturgidum (L.) subsp.turgidum (L.) convar. durum (Desf.)] bread. Breads were produced in an industrial company, packaged under MAP conditions and stored at 25°C for 90 days. The physicochemical characteristics of the bread samples and the sensory changes were evaluated to highlight the products evolution during the shelf life. The loaf volume and height, the crumb porosity, the moisture content and the pH were determined in bread samples at different time of storage. Sensory changes were also studied to understand the effect of the Na+ reduction on the major bread attributes. Loaf volume and height showed, as expected, a decrease of these parameters correlated with the reduction of salt concentration. The moisture content did not show differences during storage, while HMF showed the typical fluctuating trend independently from the salt level of the bread samples. The results of the sensory data showed that breads differed in salt attribute, as expected, and had similar trends during storage. [ABSTRACT FROM AUTHOR]

Food shelf life is mainly related to the dynamic of mass transfer in the food/packaging system. For instance, microbial safety of fresh products in Modified Atmosphere Packaging (MAP) implies to take into account the dynamic of O2 and CO2 exchanges in the system and its effect on microbial growth. Fresh fruits and vegetable decay is related to respiration rate that could be minimized using packaging material with the suitable permeation properties. We developed mathematical models of gas transfer (permeation through packaging and solubilisation/diffusion within food) coupled with models of food shelf life such as predictive microbiology or respiration. These mechanistic models, once validated, and connected to dedicated food and packaging databases, could be used as a Decision Support Tool (DST) in order to optimize the storage conditions of the product or to identify the packaging material the most suitable for the product. [ABSTRACT FROM AUTHOR]

Among ready-made sauces, pâtés play an important role on the market, including olivebased pâtés that result one of the most common vegetable pâtés. They are generally subjected to pasteurization treatment that causes chemical and nutritional degradation of the product. For similar products, such as meat-based pâtés and pesto genovese, the effect of spices and aromatic plants, and modified atmosphere packaging (Map), respectively, was investigated. In this study, the effects of a natural antimicrobial commercial extract (Ex) and packaging atmosphere (Map), were evaluated to extend the shelf life of not pasteurized olive-based pâté. The microbiological and physico-chemical parameters were assessed at 1 and 28 days of storage in refrigerated conditions (4°C). The addition of extract and the use of modified atmosphere packaging allowed to keep lower levels of both microbial population and oxidative degradation up to 28 days. [ABSTRACT FROM AUTHOR]

BACKGROUND Sea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging ( MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plates. Sensory evaluation and enumeration of total viable counts and spoilage microorganisms were also conducted to determine shelf life and bacterial growth respectively. RESULTS Different temperatures and atmospheres affected growth and synthesis of spoilage microbiota as well as shelf life. Shelf life under air at 0 and 5 °C was 14 and 5 days respectively, while under MAP it was 20 and 8 days respectively. Initial microbiota were dominated by Pseudomonas fluorescens, Psychrobacter and Macrococcus caseolyticus. Different temperatures and atmospheres affected the synthesis of spoilage microbiota. At the end of shelf life, different phylotypes of Pseudomonas closely related to Pseudomonas fragi were found to dominate in most cases, while Pseudomonas veronii dominated in fillets under MAP at 0 °C. Furthermore, in fillets under MAP at 5 °C, new dominant species such as Carnobacterium maltaromaticum, Carnobacterium divergens and Vagococcus fluvialis were revealed. CONCLUSION Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The feasibility of perforation mediated packaging was studied for extending the shelf life of paddy straw mushroom. Mushrooms were kept in packages both as untreated and treated with CaCl 2 to see the effect of CaCl 2 on mushroom in the MAP. The area of perforations were kept as 0, 3.4 × 10 −4 , 6.8 × 10 −4 and 1.02 × 10 −3 % (0, 20, 40 and 60 perforations) in a package size of 175 mm × 110 mm. In addition, mushroom samples were also kept in similar packages with large holes so as to maintain atmospheric air composition in the packages, which served as control. It was observed that perforation mediated MAP effectively increased the shelf life of paddy straw mushroom to 6 days at 12(±1) °C as compared to 1–2 days for control. The firmness of both the cap and stem was better maintained with the pre-treated as well as untreated samples in 20 and 40 perforation packs. In terms of final total phenolics and antioxidants, the CaCl 2 treated sample stored in 40 perforation packs would be preferred. In terms of final total protein content, even though the CaCl 2 treated samples in 40 perforation packs were the best, still there was no significant difference between any of the samples kept in either 20 or 40 perforation packages. In terms of total bacterial count, the treated samples in 40 perforation packs were the best with a TBC of 278.00(±24.76) × 10 5 cfu/g on the 8th day, which was acceptable. The untreated samples in general showed higher TBC than the CaCl 2 treated samples. It is recommended that the paddy straw mushroom should be treated with CaCl 2 (0.5%) and stored in 40 perforation packages in the specific package size at 12(±1) °C for extending the shelf life up to 6 days. Furthermore, this developed technology will solve some of the limitations that mushroom producers and processors find nowadays for processing and distribution to maintain stable quality throughout the storage period. [ABSTRACT FROM AUTHOR]

This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat-treatment (55 °C for 45 s) combined with packaging under 4 different modified-atmosphere gas compositions (that is, air, vacuum, 100% CO2, 50% CO2/50% N2) on the quality and microbiological characteristics of fresh-cut lotus root. The quality characteristics (that is, color, weight loss, texture, pH, polyphenoloxidase activity, and total phenolic content) of the AA + CM-dipped sample in 100% CO2 packaging were maintained significantly better than those of the other samples ( P < 0.05). The microbiological counts observed in the DW-dipped sample during storage were higher than those of the AA, CM, and AA + CM samples, and heat-treatment retarded the microbiological deterioration of fresh-cut lotus root. Therefore, the results revealed that dipping in an antibrowning treatment (AA + CM), and 100% CO2 MAP with heat treatment effectively extend the shelf life of fresh-cut lotus root to 21 d at 5 °C. [ABSTRACT FROM AUTHOR]

In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%. [ABSTRACT FROM AUTHOR]