Article
Food Science & Technology
Xingmei Liao, Yage Xing, Xiangfeng Fan, Ye Qiu, Qinglian Xu, Xiaocui Liu
Summary: This study investigated the effect of different treatments (edible coating, modified atmosphere packaging, and a combination of both) on the quality of fresh-cut pineapples during storage at 4 degrees C. The results showed that the combination treatment (edible coating + modified atmosphere packaging) was the most effective in maintaining quality and extending shelf life. This treatment inhibited water loss, respiratory rate and enzyme activity, and improved appearance, acid content, and antioxidant capacity of the pineapples.
Article
Horticulture
Warissara Wanakamol, Pratsanee Kongwong, Chaipichit Chuamuangphan, Damorn Bundhurat, Danai Boonyakiat, Pichaya Poonlarp
Summary: This study investigated the use of commercial vacuum precooling in combination with modified atmosphere packaging (MAP) as an alternative to chemical preservatives in order to extend the shelf life of fresh-cut leafy vegetables. The hurdle technology showed synergistic effects in slowing down browning, maintaining quality, delaying microbial growth, and extending the retail shelf life of salad products.
Article
Microbiology
Marinella Marzano, Maria Calasso, Giusy Rita Caponio, Giuseppe Celano, Bruno Fosso, Domenico De Palma, Mirco Vacca, Elisabetta Notario, Graziano Pesole, Francesca De Leo, Maria De Angelis
Summary: The microbial stability of fresh pasta can be improved by using modified atmosphere composition and packaging, as well as adding bioprotective cultures. The results show that the gas composition and properties of the packaging material tested in the experimental MAP system positively affect the features of fresh pasta, allowing for a storage longer than 120 days under refrigerated conditions. Additionally, the addition of bioprotective cultures can control the spoilage and food-borne microbiota in fresh pasta during storage, enhancing its shelf life.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Ting Du, Xiang Li, ShaoChi Wang, Zehui Su, Hao Sun, Jianlong Wang, Wentao Zhang
Summary: This study found that quercetin exhibits excellent photoactivated antibacterial properties, and by combining it with pectin to create an edible coating, the shelf life of fresh-cut apples was successfully extended while maintaining good commercial quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Joana Madureira, Bruno Melgar, Vitor D. Alves, Margarida Moldao-Martins, Fernanda M. A. Margaca, Celestino Santos-Buelga, Lillian Barros, Sandra Cabo Verde
Summary: The efficiency of natural olive pomace extracts in enhancing the quality of fresh-cut apples and the effects of different packaging films were evaluated in this study. The results showed that the extracts effectively reduced microbial growth and maintained the phenolic content and antioxidant activity of the fruit. The combination of the extracts with the biodegradable PLA film packaging exhibited even better results. This research contributes to the development of natural food additives and sustainable practices in the olive oil industry.
Article
Food Science & Technology
Yu Chun Huang, Yu Hsuan Yang, Kandi Sridhar, Pi-Jen Tsai
Summary: The study extended the shelf-life of fresh-cut vegetables and corn by using modified atmosphere packaging and high-voltage electrostatic field, maintaining good quality and functional properties. The synergies of MAP and HVEF prolonged the shelf-life of the products, providing a better preservation strategy for industrial applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Alessandro Zambon, Victor Gonzalez-Alonso, Giovanna Lomolino, Riccardo Zulli, Andreja Rajkovic, Sara Spilimbergo
Summary: This study presents a new preservation method using hydrostatic pressure, low temperature, and CO2 modified atmosphere packaging to inactivate microorganisms and extend the shelf life of fresh-cut products. Experiments on coriander leaves, fresh-cut carrots, and coconut demonstrated successful inactivation of microorganisms, with mesophiles reduced below the detection limit in carrots and complete inactivation of E. coli on coconut. The treated products maintained similar texture to fresh ones, with a slight alteration in color. Microbiological stability was achieved for up to 14 days. Overall, the findings show promise for the development of a mild and innovative food preservation technique.
Review
Food Science & Technology
Ping Qu, Min Zhang, Kai Fan, Zhimei Guo
Summary: This paper reviews the research progress of microporous modified atmosphere packaging on the shelf life of fresh foods, particularly fruits and vegetables. It also discusses the application of environmentally friendly degradable film materials and explores the future development trends and directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Athina Ntzimani, Antonios Kalamaras, Theofania Tsironi, Petros Taoukis
Summary: Convenient cuts of poultry products are highly perishable, but their shelf life can be extended using modified atmosphere packaging (MAP) or edible and biodegradable coatings. This study aimed to model the effect of MAP and active coatings enriched with antimicrobial agents on the microbial growth and shelf life of chicken cuts. The results showed that both MAP and active coatings with citrus extract had a similar effect in extending the shelf life of chicken cuts. The study demonstrates the potential of using MAP or edible coatings to improve the shelf life and commercial value of broiler chicken cuts.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Yukexin Dai, Xiaoyan Zhao, Jinhua Zuo, Yanyan Zheng
Summary: This study investigated the effect of 100% oxygen (O-2)-modified atmosphere packaging (MAP) on the quality improvement of fresh-cut broccoli stored at 4 degrees C for 15 days. The results showed that 100% O-2 MAP treatment effectively maintained the sensory evaluation scores, green color, and texture of broccoli; reduced respiration, chlorophyll degradation, total bacterial count (TBC), malondialdehyde (MDA) levels, electrolyte leakage (EL), hydrogen peroxide (H2O2), and superoxide (O-2) contents. Additionally, 100% O-2 MAP resulted in less nutrient loss and increased antioxidant capacity. In conclusion, the use of 100% O-2 MAP is an effective approach for maintaining high-quality fresh-cut broccoli during refrigerated storage at 4 degrees C.
Article
Food Science & Technology
Jaksuma Pongsetkul, Soottawat Benjakul
Summary: Using modified atmosphere packaging (MAP) and vacuum packaging (VP) can effectively extend the shelf-life of dried fermented catfish, slowing down the rate of quality changes. Among all samples, MAP 90-10 showed the highest potential in preserving the quality of the product for up to 90 days.
Article
Materials Science, Multidisciplinary
Sarengaowa, Liying Wang, Yumeng Liu, Chunmiao Yang, Ke Feng, Wenzhong Hu
Summary: The demand for fresh-cut products, including eggplants, has increased. Combination treatments involving storage temperature, ascorbic acid concentration, and modified atmosphere packaging have been studied to inhibit browning and extend shelf life. A concentration of 2 g/L ascorbic acid combined with MAP-2 was found to effectively inhibit browning in fresh-cut eggplants over a period of four days.
Article
Engineering, Chemical
Hugo J. Escobar, Johanna Garavito, Diego A. Castellanos
Summary: An active packaging was developed for lulo fruit to extend its shelf life. The packaging combined modified atmospheres, active O2 removal, and moisture adsorption. The best ratio of iron filings and sodium polyacrylate was 1:1 (w/w), with an O2 removal capacity of 0.055 mmol g-1 d-1 at 12 degrees C. The packaging achieved steady levels of 16.8% O2 and 5% CO2 for 25 days.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Microbiology
Joana Madureira, Sara Goncalves, Celestino Santos-Buelga, Fernanda M. A. Margaca, Isabel C. F. R. Ferreira, Lillian Barros, Sandra Cabo Verde
Summary: The study aimed to evaluate the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films, a biodegradable (PLA) film and a conventional commercial one (OPP) were tested for packaging. Two antioxidants, a natural olive pomace extract and commercially used ascorbic acid, were applied. Results showed lower bacteria counts in samples with olive pomace extract and PLA films compared to those with ascorbic acid and OPP films after 5 and 12 days of storage. The use of natural extracts as additives in fruits could delay the growth of mesophilic bacteria.
Article
Agronomy
Raquel Villanova-Estors, Diana Alexandra Murcia-Velasco, Adriana Correa-Guimaraes, Gracia Lopez-Carballo, Pilar Hernandez-Munoz, Rafael Gavara, Luis Manuel Navas-Gracia
Summary: The use of active coatings in fresh food packaging is an innovative technique that improves the functional properties of films and reduces food waste. This study compares the environmental performance of active packaging (AP) and conventional packaging (CP) for fresh-cut products, and finds that AP has a positive impact on reducing food production and environmental effects.
Article
Food Science & Technology
Pasquale Tripodi, Teodoro Cardi, Giulia Bianchi, Carmela Anna Migliori, Massimo Schiavi, Giuseppe Leonardo Rotino, Roberto Lo Scalzo
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2018)
Article
Agronomy
Giulia Bianchi, Anna Rizzolo, Maurizio Grassi, Lia Provenzi, Roberto Lo Scalzo
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Giulia Bianchi, Roberto Lo Scalzo
JOURNAL OF FOOD BIOCHEMISTRY
(2018)
Article
Biochemistry & Molecular Biology
Giulia Bianchi, Beatrice Falcinelli, Giacomo Tosti, Laura Bocci, Paolo Benincasa
JOURNAL OF FOOD BIOCHEMISTRY
(2019)
Article
Biochemistry & Molecular Biology
Giovanna Speranza, Roberto Lo Scalzo, Carlo F. Morelli, Marco Rabuffetti, Giulia Bianchi
JOURNAL OF FOOD BIOCHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Giulia Bianchi, Lia Provenzi, Anna Rizzolo
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Chemistry, Applied
Dario Paolo, Giulia Bianchi, Carlo Francesco Morelli, Giovanna Speranza, Gabriele Campanelli, Ulla Kidmose, Roberto Lo Scalzo
Article
Agriculture, Dairy & Animal Science
Alessio Saviane, Luca Tassoni, Daniele Naviglio, Daniela Lupi, Sara Savoldelli, Giulia Bianchi, Giovanna Cortellino, Paolo Bondioli, Liliana Folegatti, Morena Casartelli, Viviana Teresa Orlandi, Gianluca Tettamanti, Silvia Cappellozza
Summary: The study focused on the insect rearing and oil production of black soldier fly larvae and domestic silkworm, being fed on plant-based diets. It determined the best oil extraction technique for maximizing yield and demonstrated the antimicrobial activity of the oil against certain bacterial species. The research aimed to develop processing methods to maintain the quality and antimicrobial properties of H. illucens and B. mori oils, showing potential as effective antimicrobials in combating bacteria.
Article
Food Science & Technology
Giulia Bianchi, Roberto Lo Scalzo, Marta Fibiani, Dario Paolo, Marta Vignati, Gabriele Campanelli, Ulla Kidmose
Summary: A comprehensive quality evaluation of dried sweet bell pepper samples revealed the main role of drying technique and sampling year in determining quality. Malic acid, linalool, and 2-methoxy-3-isobutylpyrazine were identified as important quality markers that should be carefully monitored for correct quality evaluation.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Katya Carbone, Giulia Bianchi, Maurizio Petrozziello, Federica Bonello, Valentina Macchioni, Barbara Parisse, Flora De Natale, Roberta Alilla, Maria Carla Cravero
Summary: This study aimed to characterize hop samples of Cascade variety grown in Latium and Tuscany, Italy, and their derived beers using a multi analytical approach. Significant differences were observed in bitter acid, oil, and polyphenol content of hops according to their origin, as well as in molecular fingerprinting highlighted by Fourier-Transform Infrared Spectroscopy. The differences found in the hops were clearly reflected in the distinct sensory profiles of the beers.
Article
Horticulture
Marina Buccheri, Valentina Picchi, Maurizio Grassi, Davide Gandin, Giulia Bianchi, Roberto Lo Scalzo
Summary: The study shows that controlled atmosphere storage and initial low oxygen stress can effectively reduce postharvest disorders in apples. Monitoring stress-related compounds in apple peel reveals the potential protective role of antioxidant compounds against these disorders.
SCIENTIA HORTICULTURAE
(2021)
Article
Microbiology
Maria Ludovica Sacca, Giulia Bianchi, Roberto Lo Scalzo
Summary: Beehives are inhabited by bacteria that can produce bioactive metabolites such as 2-heptanone, which has protective properties against honey bee pathogens and can potentially be used for pest management. This study identified several bacterial species associated with honey bees capable of producing 2-heptanone and found putative protein homologs involved in its biosynthesis in different bacterial strains. The production of 2-heptanone by specific bacteria suggests a role in microbial relationships within hives and warrants further investigation into its biosynthetic potential in apiaries.
Article
Biochemistry & Molecular Biology
Laura Marinoni, Marina Buccheri, Giulia Bianchi, Tiziana M. P. Cattaneo
Summary: This study evaluated the maintenance of freshness in ready-to-eat rocket salad packed under modified atmospheres using methods such as E-nose, electrolyte leakage test, NIR spectroscopy, and Aquaphotomics. The results showed that a gas mixture of 30% O-2 and 70% N-2 was the most effective in maintaining product freshness. NIR spectroscopy successfully grouped the samples based on storage time, while Aquaphotomics was able to detect changes in water structure during storage.
Article
Agronomy
Hajer Ben Ammar, Valentina Picchi, Donata Arena, Simone Treccarichi, Giulia Bianchi, Roberto Lo Scalzo, Sonia Marghali, Ferdinando Branca
Summary: This study compared 20 Brassica oleracea accessions under different water treatments to select potential drought-tolerant genotypes for organic cultivation. The results showed significant differences in genotype, irrigation regime, and their interaction. Antioxidant compounds were highlighted as important stress biomarkers. Genotypes CR, CC, and BH were determined to be the most drought tolerant, while CI5, BU, and CV1 were the most susceptible.
Proceedings Paper
Horticulture
G. Bianchi, P. Lucchi, M. L. Maltoni, A. F. Fagherazzi, G. Baruzzi
VIII INTERNATIONAL STRAWBERRY SYMPOSIUM
(2017)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)