Article
Food Science & Technology
Jianwu Dai, Dur E. Sameen, Yuanbo Zeng, Suqing Li, Wen Qin, Yaowen Liu
Summary: This review summarizes the applications of tea polyphenols in food packaging and their role in maintaining the appearance and quality of packaged food. It also discusses the technologies and challenges in developing active food packaging using tea polyphenols.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Acoustics
Wenjin Zhang, Yaowei Liu, Zhibin Li, Shu Xu, Jie Zhang, Kasper Hettinga, Peng Zhou
Summary: The study showed that microfiltration combined with ultrasonication can effectively remove bacteria in milk, extend shelf life, and retain more bioactive proteins. Compared with traditional HTST pasteurization, this method is more effective in preserving bioactive proteins.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Food Science & Technology
Nishant Kumar, Davor Daniloski, Pratibha, Neeraj, Nathan M. D'Cunha, Nenad Naumovski, Anka Trajkovska Petkoska
Summary: Pomegranate peel extract, as an active additive, can enhance the structural and bioactive properties of edible packaging materials, prolong the shelf life of food, control the release and transport of nutraceuticals, and delay the effects of natural pigments, lipid oxidation, and microbial contamination on food.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Paulo E. S. Munekata, Mirian Pateiro, Ruben Dominguez, Gema Nieto, Manoj Kumar, Kuldeep Dhama, Jose M. Lorenzo
Summary: The use of additives in the food industry for preservation is common, but natural alternatives are gaining attention for providing processed foods with a clean label. Fruits contain bioactive compounds that have antioxidant and antimicrobial properties, making them valuable for preserving different foods. Extracts and essential oils from various fruits show promising results in inhibiting microbial growth and preserving food quality.
Article
Food Science & Technology
Ramandeep Kaur, Kamaljit Kaur
Summary: This study investigated the effects of storage on purees made from three different varieties of sweet peppers, analyzing their chemical, bioactive, and microbiological qualities. Results showed that red puree retained the highest amount of bioactive compounds, while green puree had a higher NEB index. Overall, the study suggests that the shelf life of sweet peppers can be extended through the use of purees with maximum retention of bioactive compounds.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Adrian Honrado, Sara Rubio, Jose Antonio Beltran, Juan Calanche
Summary: This study evaluated the shelf life of mechanically deboned and dried meat (MDDM) of sea bass and found that the addition of an antioxidant can significantly prolong its shelf life and preserve its nutritional properties.
Article
Food Science & Technology
Livia de Lacerda de Oliveira, Beatriz Alejandra Ortega Sanchez, Isadora Costa Celestino, Sonia Maria Costa Celestino, Ernandes Rodrigues de Alencar, Ana Maria Costa
Summary: The shelf life of pasteurized Passiflora setacea pulp was estimated through accelerated tests. The pulp was pasteurized and stored at different temperatures for 12 days, during which microbiological, nutritional, functional, and sensory evaluations were conducted. Results showed that the pasteurized pulp had a longer shelf life under low temperature conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Wenjin Zhang, Yaowei Liu, Zhibin Li, Shu Xu, Kasper Hettinga, Peng Zhou
Summary: This study found that combining MF with UVC can effectively reduce bacterial load, extend the shelf life of skim milk, and retain the bioactivity of milk serum proteins, while HTST pasteurization is less effective. Increasing UVC dosage can further reduce bacterial load without damaging milk serum proteins.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Multidisciplinary
Anamaria Irimia, Carmen-Mihaela Popescu
Summary: Food safety and quality is a major concern, and conventional plastic-based food packaging is difficult to dispose of. Therefore, there is a need to develop new eco-friendly food packaging materials. In this study, new materials with antioxidant and antibacterial properties were developed using cellulose, enzymatic activation, and bioactive agents. The modified paper showed improved antioxidant and antibacterial properties.
Article
Food Science & Technology
Juliana Gondim de Albuquerque, Hector Bernardo Escalona-Buendia, Angela Maria Tribuzy de Magalhaes Cordeiro, Marcos dos Santos Lima, Jailane de Souza Aquino, Margarida Angelica da Silva Vasconcelos
Summary: The study shows that ultrasound treatment has a positive effect on improving the bioactive compounds and quality properties of Brazilian nopal beverage. Compared with heat treatment, ultrasound treatment can indeed increase the nutritional content and antioxidant activity of the beverage, while maintaining better quality stability during shelf-life.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Vanessa Calderon-Martinez, Johannes Delgado-Ospina, Juan Sebastian Ramirez-Navas, Edwin Florez-Lopez, Magda Piedad Valdes-Restrepo, Carlos David Grande-Tovar, Clemencia Chaves-Lopez
Summary: The research shows that ultrasound treatment does not affect the pH or titratable acidity of fruit pulp, but can increase the soluble solid content and enhance antioxidant capacity. The ascorbic acid content in the pulp decreases during storage, but the decrease is smaller in the 40 kHz treatments. The smallest global color difference was found in the 40 kHz treatment at 30 minutes throughout the shelf life.
APPLIED SCIENCES-BASEL
(2021)
Article
Agronomy
Lucia Andreu-Coll, Maria Emma Garcia-Pastor, Daniel Valero, Asuncion Amoros, Maria Soledad Almansa, Pilar Legua, Francisca Hernandez
Summary: During cold storage, CO2 production decreased and ethylene production increased slightly, while during shelf life storage, CO2 production increased and ethylene production increased more sharply. Firmness increased during cold storage and remained stable during shelf life storage. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both storage conditions.
Article
Food Science & Technology
Olimpia Panza, Valentina Lacivita, Francesca Tarantino, Antonella Manzi, Amalia Conte, Matteo Alessandro Del Nobile
Summary: Adding pomegranate peels, broccoli and olive oil by-products to pasta formulation can extend the shelf life, with pomegranate peel powder having the most significant effect. The difference in shelf life compared to the control group increased with the concentration of the by-products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Horticulture
Sonia Demasi, Maria Gabriella Mellano, Nicole Melanie Falla, Matteo Caser, Valentina Scariot
Summary: This study investigated the sensory profile, shelf life, and bioactive compounds dynamics of 17 edible flowers during cold storage. Different flower species showed wide ranges of sensory and phytochemical characteristics at harvest, as well as varying shelf life and bioactive compounds dynamics. Understanding these factors can help select suitable species for the emerging edible flower market.
Article
Food Science & Technology
Varvara Andreou, Ioanna Thanou, Marianna Giannoglou, Maria C. Giannakourou, George Katsaros
Summary: This study focused on using osmotic dehydration as a pre-treatment for air-drying fig halves to accelerate drying, save energy, and improve product quality. By optimizing conditions, the study achieved improvements in water loss, solid gain ratio, and energy consumption, resulting in a product with enhanced quality and extended shelf-life.
Article
Food Science & Technology
Rabie Khattab, Marianne Su-Ling Brooks, Amyl Ghanem
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2016)
Review
Food Science & Technology
Giovana Bonat Celli, Amyl Ghanem, Marianne Su-Ling Brooks
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2017)
Review
Pharmacology & Pharmacy
Giovana Bonat Celli, Wilhelmina Kalt, Marianne Su-Ling Brooks
Article
Engineering, Chemical
Rabie Khattab, Amyl Ghanem, Marianne Su-Ling Brooks
Article
Engineering, Chemical
Giovana Bonat Celli, Rojin Dibazar, Amyl Ghanem, Marianne Su-Ling Brooks
Article
Chemistry, Applied
Giovana Bonat Celli, Rabie Khattab, Amyl Ghanem, Marianne Su-Ling Brooks
Article
Chemistry, Applied
Giovana Bonat Celli, Marianne Su-Ling Brooks, Amyl Ghanem
FOOD HYDROCOLLOIDS
(2016)
Article
Engineering, Biomedical
Alison Butko, Giovana Bonat Celli, Allan Paulson, Amyl Ghanem
JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION
(2016)
Article
Food Science & Technology
Giovana B. Celli, Amyl Ghanem, Marianne S. Brooks
FOOD SCIENCE & NUTRITION
(2017)
Review
Food Science & Technology
Giovana Bonat Celli, Marianne Su-Ling Brooks
FOOD RESEARCH INTERNATIONAL
(2017)
Article
Engineering, Chemical
Antony Bou-Francis, Amyl Ghanem
INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES
(2017)
