Review
Food Science & Technology
Michael G. Kontominas, Anastasia Badeka, Ioanna S. Kosma, Cosmas Nathanailides
Summary: Seafood products are highly perishable and require immediate processing and/or packaging for safety and quality retention; consumers prefer fresh, minimally processed seafood products; packaging technologies include modified atmosphere packaging, vacuum packaging, active food packaging, etc.
Article
Food Science & Technology
Zhijun Yang, Jun Yan, Jing Xie
Summary: The study assessed the impact of different packaging methods on grouper fillets. Modified atmosphere packaging (MAP) effectively inhibited microbial growth and maintained the water-holding capacity (WHC) of the fillets. MAP1 was the most effective in inhibiting oxidation and preserving the protein structure of the fillets. The presence of oxygen in the packaging system significantly influenced bacterial succession.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Sunniva Hoel, Jorgen Lerfall, Anita Nordeng Jakobsen
Summary: This study assessed the growth and spoilage potential of Aeromonas bacteria in Atlantic cod fillets under different modified atmospheres. The results showed that atmospheres containing CO2/O2 or CO2/N2 significantly inhibited bacterial growth, while vacuum packaging promoted growth. Inoculation with bacteria did not significantly affect spoilage metabolite production.
Article
Biotechnology & Applied Microbiology
Olivier Couvert, Loona Koullen, Anne Lochardet, Veronique Huchet, Jonathan Thevenot, Yvan Le Marc
Summary: The growth of six bacterial species was studied under different gas compositions. Decreasing oxygen concentration had no effect on bacterial growth rates, which were only affected by low oxygen levels. Carbon dioxide concentration had a linear inhibitory effect on bacterial growth rates, except for one strain that remained insensitive to it. This study provides new tools for designing suitable packaging for MAP storage in the food industry.
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
Maria Katsouli, Ioanna Semenoglou, Mado Kotsiri, Eleni Gogou, Theofania Tsironi, Petros Taoukis
Summary: This study investigated the effect of active modified atmosphere packaging on the quality and shelf-life of gilthead seabream fillets during chill storage. The results showed that the samples with CO2 emitters had slower microbial growth and longer lag phases, leading to extended shelf-life. The use of CO2 emitters also improved the chemical freshness and volatile compounds. The selection of appropriate enzymatic Time Temperature Integrators (TTIs) for shelf-life monitoring was also discussed.
Review
Food Science & Technology
Renata A. Amaral, Carlos A. Pinto, Vasco Lima, Jessica Tavares, Ana P. Martins, Liliana G. Fidalgo, Ana M. Silva, Maria M. Gil, Paula Teixeira, Joana Barbosa, Francisco J. Barba, Jorge A. Saraiva
Summary: Fresh fish is highly perishable and has a short shelf-life, but chemical-based preservation methods like vacuum packaging, modified atmosphere packaging, and active packaging can slow down its deterioration. These methods can be applied alone or in combination, often involving organic acids and natural extracts combined with icing systems. Overall, these chemical-based strategies positively impact the quality and shelf-life of fresh fish.
Article
Microbiology
Evelyne Duthoo, Geertrui Rasschaert, Frederic Leroy, Stefan Weckx, Marc Heyndrickx, Koen De Reu
Summary: Through microbial analysis of cooked charcuterie products, it was found that lactic acid bacteria are the most abundant microbial group. The composition and changes of microbiota differed in different product types, and combining different analysis methods can provide a more comprehensive understanding of the evolution of microorganisms in perishable foods.
Article
Biotechnology & Applied Microbiology
Sigurlaug Skirnisdottir, Stephen Knobloch, Helene L. Lauzon, Adalheidur Olafsdottir, Pall Steinthorsson, Pauline Bergsten, Viggo Uor Marteinsson
Summary: Onboard chitosan treatment did not have a clear impact on the sensory characteristics, freshness period, or shelf life of loin products, but significantly reduced total viable counts and specific spoilage organisms compared to the untreated group. Additionally, chitosan treatment resulted in lower bacterial diversity in the treated groups, regardless of packaging method, indicating a potential role in inhibiting spoilage organisms.
Article
Biotechnology & Applied Microbiology
S. I. Ekonomou, F. F. Parlapani, M. Kyritsi, C. Hadjichristodoulou, I. S. Boziaris
Summary: This study monitored the storage of vacuum-packed hot smoked rainbow trout fillets from two different smokehouses in Greece at different temperatures and observed changes in microbiology. The shelf-life of the products differed between the two smokehouses. The study also identified and classified microbial communities grown at different pH levels.
Article
Chemistry, Applied
Yeyen Laorenza, Nathdanai Harnkarnsujarit
Summary: Blown-film extrusion produced biodegradable PBAT/PLA blend films compounded with carvacrol, citral, and alpha-terpineol essential oils for food packaging. Interaction between PBAT/PLA and EOs affected microstructures and barrier properties, leading to improved seafood preservation qualities..setViewport(IPadLandscape)
Article
Biochemistry & Molecular Biology
Guanhua Xuan, Miaorong Guo, Hong Lin, Jianxin Sui, Jingxue Wang
Summary: The freshness of raw fish is crucial for assessing its quality. This study used HS-SPME and GC-MS to identify potential spoilage indexes of salmon during non-frozen storage. Over 300 volatile compounds were detected in salmon, with 27 and 31 compounds showing concentration variations at 4°C and 25°C, respectively. Certain compounds, such as 1,3-di-tert-butylbenzene, acetic acid, and 3-methyl-1-butanol, significantly increased during the later storage period and correlated with the salmon's qualities. This study provides valuable information on volatile chemical spoilage indexes that can be used to evaluate the freshness of salmon.
Article
Food Science & Technology
Jorgen Lerfall, Elena Shumilina, Anita Nordeng Jakobsen
Summary: This study highlights the significance of different packaging gas compositions on the freshness, microbiological spoilage, and physiochemical parameters of saithe fillets. The gas composition significantly affects the spoilage rate, bacterial distribution, but has minimal impact on sensory parameters such as firmness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Polina Rusanova, Gioacchino Bono, Manuela Dara, Francesca Falco, Vita Gancitano, Sabrina Lo Brutto, Charles Odilichukwu R. Okpala, Nilesh Prakash Nirmal, Federico Quattrocchi, Giacomo Sardo, Abdo Hassoun
Summary: The composition of free amino acids in seafood products is important for their flavor and quality. In this study, the FAA profiles of deep-water rose shrimps packaged using different methods were analyzed. The results showed that sodium sulfite treatment and vacuum packaging can effectively reduce the FAA content, providing an alternative method to chemical additives for extending the shelf-life of seafood products.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Matthew T. Bingman, Josephine L. Hinkley, Colin P. P. Bradley II, Callie A. Cole
Summary: This study monitored the volatile organic compounds (VOCs) in cider production and revealed the influence of lees resting and dry hopping on cider aroma. The findings suggest that different hop varieties and processing steps significantly alter the identity and concentration of aroma-important VOCs in dry-hopped cider.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Athanasios Mallouchos, Aikaterini Angelidou, Faidra Syropoulou, George Minos, Ioannis S. Boziaris
Summary: This study investigated the changes in bacterial communities and volatile organic compounds (VOCs) during ice storage of farmed red seabream. The results showed that Psychrobacter and Pseudomonas were the most abundant bacteria in the fish tissue, and the VOC profiles differed between two batches of fish. Fifteen compounds were identified as potential spoilage markers or freshness markers for red seabream. This information can be used to develop intelligent approaches for rapid evaluation of spoilage in red seabream during ice storage.
Article
Food Science & Technology
Dimitrios A. Anagnostopoulos, Faidra Syropoulou, Foteini F. Parlapani, Athanasios Tsiartsafis, Athanasios Exadactylos, George-John E. Nychas, Ioannis S. Boziaris
Summary: The microbiota profile of gilthead seabream fillets stored under different conditions was studied using 16S rRNA metabarcoding sequencing. The results showed that storage conditions and temperature had a significant impact on the shelf-life of the fillets. Pseudomonas was the dominant genus at the end of the fillets' shelf-life, but other genera like Shewanella and Carnobacterium were also present in the middle stages of MAP-stored fillets.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Biomedical
Sotirios Ekonomou, Shwe Soe, Alexandros Ch Stratakos
Summary: Antimicrobial 3D printed surfaces loaded with copper and silver nanoparticles were developed and evaluated for their antimicrobial effect against Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus. The mechanical characteristics, water absorption capacity, and surface wettability of the printed surfaces were also assessed. The results showed that the copper and silver-loaded surfaces exhibited a higher inhibitory effect against S. aureus and L. monocytogenes biofilms, and had a slightly stiffer response than plain PLA. These surfaces showed potential for preventing bacterial colonization in biomedical and food production settings.
JOURNAL OF THE MECHANICAL BEHAVIOR OF BIOMEDICAL MATERIALS
(2023)
Article
Green & Sustainable Science & Technology
Iris Plioni, Athanasia Panitsa, Athanasios Mallouchos, Antonia Terpou, Ioanna Tsogka, Vasiliki Adamopoulou, Argyro Bekatorou
Summary: The study utilized the industrial finishing side-stream (FSS) of premium-quality Corinthian currants to produce syrups with or without pigment- and tartrate-reduction treatments. The composition, acidity, phenolic content, antioxidant capacity, volatilome, sensory properties, and microbial stability of the syrups were compared. The results showed that the FSS could be used to produce high-quality and preservable syrups with added value.
Article
Microbiology
Foteini F. Parlapani, Dimitrios A. Anagnostopoulos, Evangelia Karamani, Athanasios Mallouchos, Serkos A. Haroutounian, Ioannis S. Boziaris
Summary: Microbial spoilage is the main reason for quality deterioration in seafood, particularly due to psychotropic Pseudomonas strains that produce volatile organic compounds (VOC). This study investigated the growth and VOC production of seven Pseudomonas strains associated with spoiled fish on model fish substrate at different storage temperatures. The results showed strain-dependent VOC profiles and revealed potential Chemical Spoilage Indices (CSI). This research contributes to understanding the metabolic activity of specific Pseudomonas strains and provides potential CSI for rapid evaluation of fish spoilage/freshness status.
Article
Food Science & Technology
Georgios Sgouros, Athanasios Mallouchos, Dimitra Dourou, Georgios Banilas, Ioanna Chalvantzi, Yiannis Kourkoutas, Aspasia Nisiotou
Summary: Non-Saccharomyces (NS) yeasts are being used in winemaking to improve wine quality. This study evaluated the use of Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 in grape must fermentation to mitigate temperature rise effects. Different inoculation protocols were tested and sequential inoculation showed the longest persistence of TdS6. TdS6 coupled with Saccharomyces cerevisiae showed compatibility and potential for producing structured dry or sweet wines.
Article
Chemistry, Analytical
Theano Mikrou, Maria Litsa, Artemis Papantoni, Maria Kapsokefalou, Chrysavgi Gardeli, Athanasios Mallouchos
Summary: This study aimed to investigate the impact of cultivar and geographical origin on the volatile composition of Greek monovarietal extra virgin olive oils (EVOOs). The results showed that the volatile components were mainly alcohols, ketones, esters, and aldehydes. Clear separations between samples from different cultivars and geographic provenances were achieved using multivariate analysis, and the most discriminating volatiles were identified. Additionally, a combination of five chemical markers was found to be superior for the correct classification of Koroneiki EVOOs according to geographical origin.
Article
Food Science & Technology
Sotirios I. Ekonomou, Damien J. Leech, Sonny Lightfoot, David Huson, Alexandros Ch Stratakos
Summary: Incorporating natural antimicrobial agents in antimicrobial coatings has the potential to improve the quality and safety of raw chicken during storage. This study developed coatings with incorporated natural antimicrobial compounds (linalool, eugenol) and found that they reduced spoilage and increased the microbiological shelf-life of the chicken. Furthermore, the coatings also exhibited lower levels of Listeria monocytogenes compared to the control samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Evangelia Tsara, Maria G. Eirinaki, Despoina Kokioumi, Evdoxia Ampatzidou, Ioannis S. Boziaris
Summary: The aim of this study was to evaluate the effect of hurdles such as a(w) and pH, as well as storage atmosphere, on the microbiological and sensory changes of minimally processed European sea bass fillets. The results showed that the shelf-life of brined fillets stored aerobically was 6 days, while vacuum and MAP storage extended it to 12 days. The use of acetic or citric acid as marinades also increased the shelf-life, with acetic acid achieving 30 and 40 days under aerobic and reduced oxygen conditions, respectively.
Article
Biochemistry & Molecular Biology
Iris Plioni, Eleni Michalopoulou, Athanasios Mallouchos, Stavros Plessas, Gerasimos Gotis, Argyro Bekatorou
Summary: This research proposes a method to produce sweet wine from the by-product of high-quality Corinthian currants, involving complete fermentation and the use of alcohol-tolerant yeast. Sugar extraction from the by-product or the addition of syrup made from the by-product can adjust sweetness, and fermentation can be stopped by adding ethanol at the desired sugar level. The non-fortified wines have better characteristics (mainly in terms of acidity, antioxidant capacity, and phenolic content) than fortified wine, and adjusting sweetness using the by-product is the simplest and least costly method. This method can produce high-quality sweet wines with a characteristic fruity flavor, which can be commercialized as specialty currant beverages or liqueurs.
Article
Food Science & Technology
Jessica Ghodke, Sotirios I. Ekonomou, Edward Weaver, Dimitrios Lamprou, Olena Doran, Alexandros Ch. Stratakos
Summary: Liposomes enclosing eugenol were prepared using microfluidics in this study. Different lipids and microfluidic chip designs were used for the liposomal formulation. The encapsulation efficiency, stability, and eugenol release rate of the liposomes were evaluated. The results showed that the liposomal formulations can be used as delivery vehicles to enhance food safety.
Article
Biochemistry & Molecular Biology
Epameinondas Evergetis, Serkos A. Haroutounian
Summary: This study calculates the land footprint of various essential oils using an innovative algorithm, and identifies the more sustainable ones based on bioprospecting data.
FRONTIERS IN BIOSCIENCE-LANDMARK
(2022)
