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Mastromatteo M.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Danza A.,University of Foggia | Conte A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Conte A.,University of Foggia | And 3 more authors.
International Journal of Food Microbiology | Year: 2010

In this work the influence of different packaging strategies on the shelf life of ready to use peeled shrimps was investigated. First, the effectiveness of the coating (Coat) and the active coating loaded with different concentrations of thymol (Coat-500, Coat-1000, and Coat-1500) on the quality loss of the investigated food product packaged in air was addressed; afterwards, the thymol concentration that had shown the best performance was used in combination with MAP (5% O2; 95% CO2). Microbial cell load of main spoilage microorganisms, pH and sensorial quality were monitored during the refrigerated storage. Results of the first step suggested that the sole coating did not affect the microbial growth. A slight antimicrobial effect was obtained when the coating was loaded with thymol and a concentration dependence was also observed. Moreover, the active coating was effective in minimizing the sensory quality loss of the investigated product, it was particularly true at the lowest thymol concentration. In the second step, the thymol concentration (1000ppm) that showed the strike balance between microbial and sensorial quality was chosen in combination with MAP. As expected, MAP significantly affected the growth of the mesophilic bacteria. In particular, a cell load reduction of about 2 log cycle for the samples under MAP respect to that in air was obtained. Moreover, the MAP packaging inhibited the growth of the Pseudomonas spp. and hydrogen sulphide-producing bacteria. The MAP alone was not able to improve the shelf life of the uncoated samples. In fact, no significant difference between the control samples packaged in air and MAP was observed. Whilst, the use of coating under MAP condition prolonged the shelf life of about 6days with respect to the same samples packaged in air. Moreover, when the MAP was used in combination with thymol, a further shelf life prolongation with respect to the samples packaged in air was observed. In particular, a shelf life of about 14days for the active coating under MAP compared to the same samples in air (5days) was obtained. © 2010 Elsevier B.V.


Mastromatteo M.,University of Foggia | Conte A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Conte A.,University of Foggia | Del Nobile M.A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Del Nobile M.A.,University of Foggia
Food Engineering Reviews | Year: 2010

Spoilage of food products is due to activity of microorganisms or biochemical and physical changes. Various food preservation methods have been developed over the years. Traditionally, chemicals are used to control the activity of microorganisms. An increased awareness by the environmental and health agencies and consumers of the harmful chemical residues in food and environment led to a restricted use of chemical preservatives. This trend, known as green consumerism, has resulted, since the beginning of the 1990s, in the increase in consumer demand for natural antimicrobial compounds, i.e. molecules of natural origin, not toxic for humans, environmentally safe, not expensive and easily found on sale. Modified atmosphere packaging (MAP) is one of the most successful preservation techniques suitable for agricultural and food products. With the vast basic and fundamental knowledge available on this subject, the research in this area is taking a new dimension to suit the new consumer trends and demands. The combination of natural antimicrobials to MAP conditions in a sealed packaging system very often represents a strategic solution to prolong food shelf life. The aim of this work is to give an overview on the use of natural compounds combined with modified atmosphere packaging. The effects of this safe and environmentally friendly technology on the improvement of several foods quality and safety will be presented. © Springer Science+Business Media, LLC 2010.


Mastromatteo M.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Conte A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Conte A.,University of Foggia | Del Nobile M.A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Del Nobile M.A.,University of Foggia
Innovative Food Science and Emerging Technologies | Year: 2012

In this work, different strategies aimed to prolong the shelf life of fresh carrots are presented. Dipping into a hydro-alcoholic solution, and its combination before and after coating with sodium alginate, were investigated. Untreated samples were also used as the controls. After treatments, carrots were packaged into a micro-perforated polypropylene film (thickness 30 μm) under passive MAP and stored at 4°C. The sole coated samples were also packaged under active MAP (10% O 2, 10% CO 2). Headspace gas concentrations, pH, mass loss, sensory quality and viable cell loads of main spoilage microorganisms were monitored. Results suggested that the coating treatment under both passive and active MAP enhanced product quality by preventing dehydration and microbial proliferation and delaying the respiratory activity. In fact, while mesophilic bacteria increased rapidly in the uncoated samples, for coated samples cell loads remained constant (3 Log cfu/g) until 7 days of storage and then increased up to 5.6 Log cfu/g. From the sensory point of view, coated samples were appreciated for about two weeks, whereas all the other fresh carrots were refused after only 2 days. Industrial relevance: Fresh-cut vegetables market has grown rapidly in recent years as a result of changes in consumer attitudes. There is a real need to find methods for preservation of minimally processed food products that can gain widespread acceptance by the industry. This paper suggests effective packaging solutions to delay the quality decay kinetic of fresh-cut carrots. © 2011 Elsevier Ltd.


Lucera A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Conte A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Conte A.,University of Foggia | Del Nobile M.A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Del Nobile M.A.,University of Foggia
International Journal of Food Science and Technology | Year: 2011

To reduce quality loss of fresh-cut green beans, different packaging systems were studied. In particular, samples were packaged in micro-perforated and no-perforated films and stored at 5°C; unpackaged fresh-cut green beans were also stored at the same temperature as the control. Headspace gas concentrations, mass loss, sensory quality and microbial proliferation were monitored for about 3weeks. Results confirmed that selection of proper packaging is of crucial importance to create conditions able to guarantee the maintenance of product quality. Shelf life of fresh-cut green beans packaged in the no-perforated film (polyethylene, 25μm) and in two micro-perforated films (polypropylene films with 7 and 4 micro-holes per package) was higher (19.2, 18.13 and 17.7days, respectively) than that of the control or samples packaged in the micro-perforated film with 12 micro-holes per package (16.5days). © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.


Mastromatteo M.,University of Foggia | Mastromatteo M.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Conte A.,Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione | Conte A.,University of Foggia | And 2 more authors.
Food Research International | Year: 2011

In this work different strategies aimed to prolong the shelf life of minimally processed kiwifruits are presented. First, the effectiveness of several treatments in delaying the quality loss of the investigated produce packaged under passive MAP was addressed; afterward, the treatments that have shown the best performances were used to assess the effectiveness of active MAP in prolonging the packaged produce shelf life. Different treatments such as coating with sodium alginate in combination with dipping into an hydro-alcoholic solution (Coat-dipp-EtOH), dipping into an hydro-alcoholic solution (Dipp-EtOH) and coating with sodium alginate containing grape fruit seed extract solution (Coat-GFSE) were investigated. The untreated samples were used as control. Headspace gas concentrations, pH, mass loss, sensory quality and viable cell load of main spoilage microorganisms were monitored in both the experimental steps. Results suggested that the best performances under passive MAP were recorded with the coating treatments, justifying the choice of this treatment in the second step. In fact, the coatings were more effective in delaying dehydration and slowing down respiratory activity of minimally processed kiwifruits both in passive and active MAP. The combination of active compounds with alginate-based coating delayed the microbial growth whereas the sole dipping treatment was inefficient. In particular, a viability loss of the mesophilic and psychrotrophic bacteria of about 2 log cycle for the coated samples with respect to control and dipped samples was found. However, as the microbial load was always found below the threshold value imposed by law, the sensorial acceptability limit of the packaged fresh-cut produce coincided with its shelf life. Alginate-based coating reduced respiratory activity, as well as sensory decay, increasing the sensorial acceptability limit of the samples packaged under passive MAP up to 12 days with respect to the control (8 days). For the samples packaged under active MAP, the coating treatments reduced the excessive dehydration of the produce due to the MAP conditions. In fact, when the active MAP was used alone a very short shelf life of the uncoated samples occurred (2.7. days). Whereas, the combined use of active MAP and coating treatments prolonged the produce shelf life up to 13 days. © 2010 Elsevier Ltd.

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