Article
Food Science & Technology
Mahdi Rashvand, Attilio Matera, Giuseppe Altieri, Francesco Genovese, Tobi Fadiji, Umezuruike Linus Opara, Mohammad Amin Mohamadifar, Aberham Hailu Feyissa, Giovanni Carlo Di Renzo
Summary: MAP technology is a well-proven method to extend the shelf life of fresh produce by avoiding anaerobiosis activities. The design of a successful MAP system depends on various factors, and mathematical modeling has been used to achieve optimal conditions. Research should focus on optimizing the effective factors for specific parameters and developing comprehensive mathematical models for optimal MAP design.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Wen-Chien Lu, Yu-Tsung Cheng, Chien-Jung Lai, Been-Huang Chiang, Ping-Hsiu Huang, Po-Hsien Li
Summary: This study established and validated equations to analyze the relationship between MAP formulation, asparagus respiration, packaging film permeability, and gas transfer rates. The active MAP formulation combined with low-density polyethylene films effectively preserved the quality of green asparagus, outperforming passive MAP and control groups. These findings suggest that active MAP treatment can reduce economic loss and provide insights into extending the shelf life of fruits and vegetables.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Food Science & Technology
R. Cozzolino, B. De Giulio, M. P. Pellicano, B. Pace, I Capotorto, A. Martignetti, M. D'Agresti, C. Laurino, M. Cefola
Summary: The study found that storing fresh-cut orange and purple Polignano carrots in passive modified atmosphere (pMAP) can extend their shelf life, preserve their antioxidant activity and unique aromatic notes. Predictive models of selected volatiles were built using Principal Component Analysis and Partial least squares regression.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jaime Gonzalez-Buesa, Maria L. Salvador
Summary: The objective of this work is to study how the interactions between the respiring products and the surrounding atmosphere in a package affect gas exchange through microperforation. A 3D model was proposed to predict gas concentration profiles around the microperforations, which was verified with a novel gas exchange measurement system. The model accurately predicted experimental data obtained for different convective flows.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Agronomy
Giorgia Liguori, Giuseppe Sortino, Gregorio Gullo, Paolo Inglese
Summary: The study demonstrated that high CO2 modified atmosphere packaging and chitosan treatment significantly affected the preservation of quality in minimally processed table grapes, delaying decay. The combination of high CO2 modified atmosphere packaging with chitosan treatment was found to be the most effective in preserving the quality, sensory parameters, and delaying decay.
Article
Agronomy
Barbara Gouble, Maja Musse, Steven Duret, Patrice Reling, Evelyne Derens-Bertheau, Francois Mariette, Clement Sorin, Erwann Hamon, Valerie Stahl, Christophe Nguyen-The
Summary: The impact of temperature and storage time on the quality of escarole salad heads for fresh-cut processing was investigated. Storage of salad heads caused deterioration of all quality attributes except for total aerobic bacteria. The global visual aspect was the most sensitive to changes in storage conditions.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Akhbariye Leila, Zamindar Nafiseh, Nasiri Samira, Paidari Saeed, Goli Mohammad, Abbasi Hajar
Summary: Modified atmosphere packaging and food processing technologies can effectively extend the shelf life of fresh products. Specific treatments, such as the combination of sodium hypochlorite and ascorbic acid, and treatments containing calcium lactate and heat shock, were found to maintain the quality and freshness of lettuce.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Agronomy
Pramod Mahajan, Dong Sun Lee
Summary: Modified Atmosphere Packaging (MAP) is a dynamic system that modifies the atmosphere inside the package by the natural interplay between respiration of the product and permeability of the packaging film. Scientists have made tremendous efforts in developing equilibrium MAP solutions for fresh produce, and its commercial adoption has expanded to fresh-cut produce. This review critically summarizes the scientific progress in the last two decades in implementing MAP and understanding moisture condensation dynamics in the horticultural supply chain.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Noelia Castillejo, Lorena Martinez-Zamora, Perla A. Gomez, Giuseppina Pennisi, Andrea Crepaldi, Juan A. Fernandez, Francesco Orsini, Francisco Artes-Hernandez
Summary: Far-red LED lighting can increase the length of broccoli sprouts and improve total antioxidant and scavenging activities, while blue LED lighting may reduce total antioxidant capacity and morphological development. In general, LED lighting is beneficial for improving the quality of minimally processed broccoli sprouts during storage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Engineering, Chemical
Federico Florit, Andrea Fiorati, Filippo Ghisoni, Gabriele Pozzoli, Renato Rota, Luigi De Nardo
Summary: The food metabolic processes affect the gas composition of packaged products by adjusting gas fluxes through the packaging. A generalized model was introduced to predict gas evolution in micro-perforated equilibrium MAP, successfully applied to experimental data on soft cheese. The model's versatility and applicability to various systems was confirmed through successful application to literature data.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
N. K. Huynh, M. D. Wilson, R. A. Stanley
Summary: By using modified atmosphere/modified humidity (MA/MH) packaging bags and vapour-releasing sanitisation technologies, the storability of raspberries in commercial settings can be improved. The research found that raspberries in MA/MH microperforated bags had less than 2% mouldy fruit after 20 days. Additionally, all packed raspberries had less than 2% weight loss after 20 days.
FOOD PACKAGING AND SHELF LIFE
(2023)
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
Agriculture, Multidisciplinary
Wenshuo Zhang, Xiaojie Liu, Shibo Qiu, Lin Chen, Xinghai Liu
Summary: In this study, a modified atmosphere packaging (MAP) material was prepared by blending modified nano-TiO2 with low-density polyethylene (LDPE), which could effectively preserve the freshness of strawberries and similar non-climacteric fruits, extending their shelf life.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Dairy & Animal Science
Kandeepan Gurunathan, Aaliya Tahseen, Shashikumar Manyam
Summary: The study investigates the effects of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelflife of chicken meat. MAP significantly increases certain attributes such as carbon dioxide content, shear force, standard plate count, color, and odor, while decreasing TBARS value, oxygen and nitrogen content. AP and MAP have no significant impact on other attributes.
Article
Food Science & Technology
Qianqian Jiang, Wenting Zhao, Shuang Zhao, Pan Wang, Yubin Wang, Yuanyuan Zhao, Xiaoyan Zhao, Dan Wang
Summary: The quality and flavor of fresh-cut potatoes during storage are greatly affected by packaging methods. The modified-atmosphere packaging with 30% CO2/70% N2 was found to be more effective in preserving the sensory attributes and inhibiting the development of off-flavors.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Materials Science, Multidisciplinary
Marika Valentino, Stefania Volpe, Fabio Angelo Di Giuseppe, Silvana Cavella, Elena Torrieri
Article
Agriculture, Multidisciplinary
Giorgia Pagliano, Wanda Gugliucci, Elena Torrieri, Alessandro Piccolo, Silvana Cangemi, Fabio Angelo Di Giuseppe, Alessandro Robertiello, Vincenza Faraco, Olimpia Pepe, Valeria Ventorino
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2020)
Review
Materials Science, Multidisciplinary
Muhammad Rehan Khan, Stefania Volpe, Marika Valentino, Nicoletta Antonella Miele, Silvana Cavella, Elena Torrieri
Summary: The urgent need to increase food supplies in anticipation of a growing global population has led to the development of active edible coatings and films as a promising technology for extending the shelf life of food products. Among these technologies, protein-based coatings, particularly those derived from casein, have shown potential in reducing respiration rates and enhancing gas barrier properties. Further research is needed to explore the interactions between bioactive compounds and biopolymer materials to optimize the physicochemical properties of food packaging.
Article
Food Science & Technology
Alberto Fiore, Steven Park, Stefania Volpe, Elena Torrieri, Paolo Masi
Summary: Active packaging systems, especially those coated with rosemary essential oil, have been shown to effectively delay lipid oxidation in raw chicken meat, thereby reducing meat oxidation during storage. This study demonstrates the potential of PLA films coated with active coatings as a promising method for providing antioxidant effects in packaging for fresh meat products.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Food Science & Technology
Muhammad Rehan Khan, Fabio Angelo Di Giuseppe, Elena Torrieri, Muhammad Bilal Sadiq
Summary: Minimally processed fresh fruits and vegetables, though being as fresh as intact products, face accelerated decay and loss of nutritional value during shelf-life. Active packaging technology and biopolymeric antioxidant film and coating have shown promising results in preserving safety and sensory properties. The research discusses the mechanisms of nutrient loss and the effectiveness of various materials in maintaining the quality of fresh produce.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Food Science & Technology
Fabio Angelo Di Giuseppe, Stefania Volpe, Silvana Cavella, Paolo Masi, Elena Torrieri
Summary: This study investigated the effect of rosemary essential oil (REO) on the structure and properties of sodium caseinate/chitosan film. The presence of REO increased the surface hydrophilicity of the film but did not affect its solubility and water vapor permeability. It also had a mild effect on the mechanical properties of the film.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Fabio di Giuseppe, Fanny Coffigniez, Chahinez Aouf, Valerie Guillard, Elena Torrieri
Summary: A coupled experimental and modelling approach was developed to characterize the radical inhibition and oxygen scavenger properties of gallic acid/sodium carbonate mixture included in a PHBV film. The results showed that the PHBV active packaging exhibited good radical inhibition and oxygen scavenging activities when in contact with food, indicating its potential for food protection.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Nicoletta A. Miele, Stefania Volpe, Silvana Cavella, Paolo Masi, Rossella Di Monaco, Elena Torrieri
Summary: This study aimed to determine the shelf-life of a pumpkin-orange cake using different sensory methodologies. The combination of analytical method and hedonic method provided a fast way to gather information about the acceptability and reasons for consumer acceptance or rejection of the product.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Giuseppina Sequino, Vincenzo Valentino, Elena Torrieri, Francesca De Filippis
Summary: This study evaluated the bacterial and fungal populations in F&V products and found diverse and product-specific communities, influenced by vegetable morphology and type of edible fraction of fruits. The presence of alternative and potentially pathogenic taxa highlights the need for novel strategies to control the microbial composition of F&V and extend their shelf-life.
Article
Engineering, Chemical
Nicoletta Antonella Miele, Stefania Volpe, Elena Torrieri, Silvana Cavella
Summary: This study aimed to improve the physical properties of caseinate-based coating by using a thickening agent guar gum and solid fat phase beeswax. The best formulation with an HLB of 9.2 was found to reduce the respiration and transpiration rates of strawberries by 17% and 40% respectively.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
Muhammad Rehan Khan, Stefania Volpe, Emiliano Salucci, Muhammad Bilal Sadiq, Elena Torrieri
Summary: Composite active films based on sodium caseinate/guar gum incorporating gallic acid were studied for their structural, physicochemical, and release kinetic properties. The results showed that gallic acid altered the structure and properties of the films and exhibited controlled release behavior.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Applied
Muhammad Rehan Khan, Sami Fadlallah, Antoine Gallos, Amandine L. Flourat, Elena Torrieri, Florent Allais
Summary: In this study, a stable ferulic acid derivative BDF was used as an active additive in PLA, PHB, and PHBV matrices to produce blends by extrusion. The BDF showed a higher release amount in Food Simulant A and faster DPPH reaction kinetics compared to ferulic acid. The PHA-based films containing BDF exhibited excellent antioxidant performance.
Article
Food Science & Technology
Marina Giello, Stefania Volpe, Giuseppina Sequino, Francesca De Filippis, Francesco Villani, Elena Torrieri
Summary: In this study, a bioactive film/coating was developed by incorporating Latilactobacillus curvatus 54M16 (LAB) producing bacteriocins into a sodium caseinate (SC)/guar gum (GG)/beeswax (BW) blend, and its coating capacity for preserving the safety and quality of minimally processed fennel was investigated. The bioactive film showed significant antimicrobial activity against L. innocua C6 during 28 days of storage at different temperatures. The presence of LAB did not affect the properties of the SC/GG/BW films, but decreased the film's stiffness and water vapor permeability, contributing to the reduction of L. innocua counts and microbial diversity in the coated fennel samples.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Antonietta La Storia, Fabio Angelo Di Giuseppe, Stefania Volpe, Veronica Oliviero, Francesco Villani, Elena Torrieri
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
M. Valentino, L. De Luca, R. Zullo, R. Romano, E. Torrieri
ITALIAN JOURNAL OF FOOD SCIENCE
(2019)