Article
Food Science & Technology
Huiling Yan, Wenfei Li, Hongxu Chen, Qingxia Liao, Mengying Xia, Dingtao Wu, Changying Liu, Jianxiong Chen, Liang Zou, Lianxin Peng, Gang Zhao, Jianglin Zhao
Summary: This study investigated the effects of storage temperature, packaging material, and wash treatment on the quality and shelf life of Tartary buckwheat microgreens (TBM). The results showed that the quality and shelf life of TBM decreased with higher storage temperature. LDPE bags were found to be the best packaging material for preserving the quality of TBM at 5 degrees C. The combination of ClO2 + citric acid wash treatment further inhibited quality deterioration and extended the shelf life.
Article
Food Science & Technology
Carolina Rosai Mendes, Guilherme Dilarri, Renato Nallin Montagnolli, Ederio Dino Bidoia
Summary: This study evaluated different washing methods and used electrolyzed water to inhibit microbial growth and extend the shelf life of food. The findings showed that electrolyzed water containing NaCl was more effective than electrolyzed water with Na2SO4 in reducing bacterial and fungal counts. Additionally, electrolyzed water exhibited a comparable ability to free chlorine in removing fecal coliforms from tomato surfaces. These results suggest that electrolyzed water may serve as a promising alternative to traditional packinghouse sanitizers.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Chemistry, Multidisciplinary
Dilpreet Singh Sanyukta, Dilpreet Singh Brar, Kirty Pant, Sawinder Kaur, Vikas Nanda, Gulzar Ahmad Nayik, Seema Ramniwas, Prasad Rasane, Sezai Ercisli
Summary: Due to the increase in pollution and decrease in agricultural land, there is a demand for sustainable agriculture that can provide nutritious food. Microgreens, such as carrot, spinach, bathua, and Bengal gram, are an excellent option as they are loaded with nutrients and can be grown in controlled environments. This study explores the characteristics and potential uses of these four botanical varieties of microgreens, showing that bathua microgreens have high protein content and water holding capacity, while Bengal gram microgreens have high phenolic and flavonoid content. The study also analyzes the physicochemical and morphological properties of the microgreens.
Article
Food Science & Technology
Konstantinos G. Batziakas, Shehbaz Singh, Helena Stanley, Jeffrey K. Brecht, Cary L. Rivard, Eleni D. Pliakoni
Summary: This study evaluated the effect of passive modified atmosphere packaging on the postharvest quality of pink tomatoes and found that it can delay ripening, maintain quality, and extend the shelf life of the tomatoes.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Agronomy
Viktorija Vastakaite-Kairiene, Sigita Jurkoniene, Neringa Rasiukeviciute, Rasa Karkleliene, Giedre Samuoliene
Summary: This study evaluated the effects of pre-harvest LED spectrum on metabolic indices in microgreens during post-harvest storage. Different LED combinations were used to cultivate broccoli and kale microgreens, and the content of phenolics, proteins, chlorophyll, carotenoids, as well as antioxidant activity were measured at harvest and during storage. The results showed that LED treatments influenced the metabolic indices differently in the two microgreens species, with some treatments leading to higher phenolic and chlorophyll content, increased antioxidant activity, and varied protein content.
Article
Food Science & Technology
Philip Donald C. Sanchez, Norhashila Hashim, Rosnah Shamsudin, Mohd Zuhair Mohd Nor
Summary: The study found that different storage temperatures had a significant impact on the quality and shelf-life of sweet potatoes of different varieties. The textural properties had a strong relationship with the flesh colour values, and the changes in quality parameters varied according to varieties during storage. The principal component analysis supported the observation of variances in quality parameters with high accuracy.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Food Science & Technology
J. Ortiz-Sola, I Vinas, I Aguilo-Aguayo, G. Bobo, M. Abadias
Summary: In the study, water-assisted UV-C combined with chemical agents showed the highest reduction of bacteria and viruses on strawberries, while frozen storage further enhanced the inactivation of pathogens. The conventional dry UV-C treatment was found to be less effective in comparison.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Fini Sanchez-Garcia, Ignacio Hernandez, Victor M. Palacios, Ana M. Roldan
Summary: This study evaluated the freshness quality and shelf life of the green seaweed Ulva rigida (UR) over a 12-day period stored at 4 and 16 degrees C. The most useful parameters for evaluating freshness were TVB, TMA, microbiological, and sensory analyses.
Article
Food Science & Technology
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, Vincenzo Fogliano, Flavia Gasperi, Paola Vitaglione
Summary: An increase in storage temperature resulted in significant changes in the free amino acids profile, increasing Strecker aldehydes and methyl ketones formation. Maillard reaction and lipid oxidation at 30 and 40 degrees C led to modification of the milk color, while no significant alteration was observed at 4 and 20 degrees C.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Polymer Science
Thi Minh Phuong Ngo, Thanh Hoi Nguyen, Thi Mong Quyen Dang, Thi Van Thanh Do, Alissara Reungsang, Nareekan Chaiwong, Pornchai Rachtanapun
Summary: The study revealed that the pectin/nanochitosan coating at a low temperature (17 degrees C) had the best effect on preserving and maintaining the weight of mango fruits, thus extending their shelf-life and maintaining quality effectively.
Review
Genetics & Heredity
Astha Gupta, Tripti Sharma, Surendra Pratap Singh, Archana Bhardwaj, Deepti Srivastava, Rajendra Kumar
Summary: Microgreens are nutrient-dense superfoods with multiple health benefits such as anti-microbial, anti-inflammatory, antioxidant, and anti-carcinogenic properties. They can be used as plant-based vegetarian foods for garnishing and enhancing flavor and texture. Integrated approaches involving genomics, transcriptomics, molecular breeding, and machine learning can be utilized to breed microgreens with increased nutritional content and improved traits.
FRONTIERS IN GENETICS
(2023)
Article
Food Science & Technology
Maristela Midori Ozaki, Mirian dos Santos, Wanessa Oliveira Ribeiro, Natalia Chinellato de Azambuja Ferreira, Carolina Siqueira Franco Picone, Ruben Dominguez, Jose Manuel Lorenzo, Marise Aparecida Rodrigues Pollonio
Summary: The use of radish powder and oregano essential oil in fermented cooked sausages without nitrite addition showed promising results in terms of color, texture, and antioxidant capacity, as well as reducing bacterial counts. Consumers preferred treatments with oregano essential oil, but there were no significant differences in overall acceptance. However, lipid oxidation was not effectively controlled during storage.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Horticulture
Selma Mlinaric, Antonija Piskor, Anja Melnjak, Alma Mikuska, Martina Srajer Gajdosik, Lidija Begovic
Summary: Microgreens, particularly radish microgreens, exhibit higher concentrations of active compounds compared to mature vegetables and seeds. The production and shelf life of microgreens are affected by LED light sources and the cultivar of the vegetable. Storage at a low temperature and darkness slows down metabolic reactions and helps preserve antioxidant activity.
Article
Multidisciplinary Sciences
M. Al-Farsi, I. Al-Gharibi, A. Al-Abri, A. Al-Humaimi, F. Al-Nabhani, H. Al-Hashmi, K. Al-Sarmi, S. Al-Shibli
Summary: The study found that half of the surveyed outlets in Oman did not provide suitable conditions for storing pasteurized milk, with grocery stores being the main offenders. However, samples stored at 5 degrees C and 8 degrees C for 12 days showed no changes in physicochemical and microbiological properties, meeting standard specifications. This suggests that storing pasteurized milk at 5 degrees C for 9 days after production is safe.
Article
Horticulture
Sarana Rose Sommano, Pattarapol Khamsaw, Hien Van Doan, Ratchadawan Cheewangkoon, Maria Luisa Amodio, Maria Lucia Valeria De Chiara, Leonarda Mastrandrea, Sandra Pati, Giancarlo Colelli
Summary: The study found that increased CO2 did not improve the storability of fresh cut spearmint held at low temperatures, and the 20% gas composition had a significant negative impact on the visual quality.
