Displaying publications 1 - 20 of 42 in total

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  1. Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage
    Sulaiman A, Farid M, Silva FV
    Food Sci Technol Int, 2017 Jun;23(4):293-309.
    PMID: 28595485 DOI: 10.1177/1082013216685485
    Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%-18%). The specific energies required for the above-mentioned thermal, high-pressure processing, and power ultrasound processes were 240, 291, and 1233 kJ/kg, respectively. Then, the processed strawberry was stored at 3 ℃ and room temperature for 30 days. The constant pH (3.38±0.03) and soluble solids content (9.03 ± 0.25°Brix) during storage indicated a microbiological stability. Polyphenoloxidase did not reactivate during storage. The high-pressure processing and ultrasound treatments retained the antioxidant activity (70%-74%) better than the thermal process (60%), and high-pressure processing was the best treatment after 30 days of ambient storage to preserve antioxidant activity. Puree treated with ultrasound presented more color retention after processing and after ambient storage than the other preservation methods. For the three treatments, the changes of antioxidant activity and total color difference during storage were described by the fractional conversion model with rate constants k ranging between 0.03-0.09 and 0.06-0.22 day - 1, respectively. In resume, high-pressure processing and thermal processes required much less energy than ultrasound for the same polyphenoloxidase inactivation in strawberry. While high-pressure processing retained better the antioxidant activity of the strawberry puree during storage, the ultrasound treatment was better in terms of color retention.
    Matched MeSH terms: Food Storage/methods*; Food Storage/standards
  2. Effects of limited moisture content and storing temperature on retrogradation of rice starch
    Ding L, Zhang B, Tan CP, Fu X, Huang Q
    Int J Biol Macromol, 2019 Sep 15;137:1068-1075.
    PMID: 31260761 DOI: 10.1016/j.ijbiomac.2019.06.226
    The objective of this study is to investigate the effects of limited moisture content and storing temperature on the retrogradation of rice starch. Starch was gelatinized in various moisture contents (30-42%) and rice paste was stored at different temperatures (4 °C, 15 °C, 30 °C, -18/30 °C and 4/30 °C). X-ray diffraction (XRD) analysis revealed that after retrogradation, the crystalline type of rice starch changed from A-type to B + V type. The B-type crystallinity of retrograded rice starch under 30 °C was the highest among the five temperature conditions, and an increase in B-type crystallinity with increasing moisture content was observed. Differential scanning calorimetry (DSC) results revealed that rice starch retrogradation consists of recrystallization of amylopectin and amylose, and is mainly attributed to amylopectin. The higher moisture content was favorable for amylopectin recrystallization, whereas the moisture content had little effect on the amylose recrystallization. The optimal temperature for amylopectin and amylose recrystallization was 4 °C and 15 °C, respectively. The amylopectin recrystallization enthalpy of rice starch stored at 4/30 °C was mediated between 4 °C and 30 °C but always higher than that at -18/30 °C. On the whole, after being heated at 42% moisture content and stored at 4 °C, rice starch showed the maximum total retrogradation enthalpy (8.44 J/g).
    Matched MeSH terms: Food Storage*
  3. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables
    Ali A, Yeoh WK, Forney C, Siddiqui MW
    Crit Rev Food Sci Nutr, 2018;58(15):2632-2649.
    PMID: 29072844 DOI: 10.1080/10408398.2017.1339180
    Minimally processed fresh produce is one of the fastest growing segments of the food industry due to consumer demand for fresh, healthy, and convenient foods. However, mechanical operations of cutting and peeling induce the liberation of cellular contents at the site of wounding that can promote the growth of pathogenic and spoilage microorganisms. In addition, rates of tissue senescence can be enhanced resulting in reduced storage life of fresh-cut fruits and vegetables. Chlorine has been widely adopted in the disinfection and washing procedures of fresh-cut produce due to its low cost and efficacy against a broad spectrum of microorganisms. Continuous replenishment of chlorine in high organic wash water can promote the formation of carcinogenic compounds such as trihalomethanes, which threaten human and environmental health. Alternative green and innovative chemical and physical postharvest treatments such as ozone, electrolyzed water, hydrogen peroxide, ultraviolet radiation, high pressure processing, and ultrasound can achieve similar reduction of microorganisms as chlorine without the production of harmful compounds or compromising the quality of fresh-cut produce.
    Matched MeSH terms: Food Storage/methods*
  4. Fulltext The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review
    Iversen LJL, Rovina K, Vonnie JM, Matanjun P, Erna KH, 'Aqilah NMN, et al.
    Molecules, 2022 Aug 31;27(17).
    PMID: 36080371 DOI: 10.3390/molecules27175604
    Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today's world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products' shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
    Matched MeSH terms: Food Storage
  5. Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures
    Zare D, Muhammad K, Bejo MH, Ghazali HM
    Food Chem, 2013 Aug 15;139(1-4):320-5.
    PMID: 23561112 DOI: 10.1016/j.foodchem.2012.12.040
    Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3±1, 10±1 for up to 15 days and 23±2°C for up to 2 days were monitored. Fresh muscles contained 14.83 mg/kg trans-UCA, 2.23 mg/kg cis-UCA and 1.86 mg/kg cadaverine. Histamine and putrescine were not detected. After 15 days at 0 and 3°C, trans-UCA content increased to 52.83 and 189.51 mg/kg, respectively, and decreased to <2 mg/kg at the other two temperatures. Storage at 10°C also resulted in an increase in trans-UCA after 3 days, only to decrease after 6 days. The concentration of cis-UCA increased nearly 13-fold after 15 days at 0 and 3°C, decreased at 10°C and remained unchanged at 23°C. Histamine, putrescine and cadaverine levels increased significantly (P value<0.05) at all temperatures especially at 23°C.
    Matched MeSH terms: Food Storage/methods*
  6. Fulltext Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions
    Ping BTY, Idris CAC, Maurad ZA
    J Oleo Sci, 2020 Oct 07;69(10):1209-1218.
    PMID: 32908090 DOI: 10.5650/jos.ess20045
    Refined red palm olein (RPOo) is the first cooking oil that is a pro-Vitamin A source due to its high carotenoid concentration. The quality specifications from the manufacturers are usually applied to freshly produced oil. However, there is currently no information regarding the oxidative stability and phytonutrient content (Vitamin E and Carotene) for RPOo after prolonged storage time. The objective then is to study the effect of two local storage conditions and storage period(s) on the oxidative stability of RPOo. In this study, peroxide value (PV), p-anisidine value (AnV), induction period (IP), free fatty acid (FFA), and Vitamin E content were determined periodically for twelve months under local storage conditions (supermarket and kitchen). Carotene content, however, was determined only at initial and at the 12th month of storage time periods. It was found that there was an overall progressive but slow increase in PV and p-AnV. For PV, the storage effects were inconsistent. However, the effects were significant (p < 0.01) on the AnV throughout storage. At the end of the 12-months, for both storage conditions, the PV < 10 meq O2 g-1, the AnV < 10, the FFA < 0.2 % (palmitic acid), with a 30% drop in the total Vitamin E, and carotenoids content showed no significant drop (p < 0.01). The PV and AnV were also within Codex Alimentarius' recommended limits. Finally, the oxidative parameters showed that RPOo remains stable after year storage under the two simulated local storage conditions (the aforementioned supermarket and kitchen).
    Matched MeSH terms: Food Storage*
  7. Effect of preservative and preservation methods on physical, chemical and microbiological properties of nipa palm (Nypa fructicans) sap
    Athirah DN, Asaruddin MR, Bhawani SA, Simbas AF, Jack KS
    BMC Res Notes, 2025 Mar 31;18(1):136.
    PMID: 40165289 DOI: 10.1186/s13104-024-07039-5
    OBJECTIVES: This study aimed to evaluate the effectiveness of the E' food grade preservative - potassium sorbate (E202) and sodium metabisulfite (E223) in an aqueous form, and impact of the timing of preservative addition on the shelf-life, sugar and reducing sugars levels, organic acids content and microbial growth of nipa palm sap.

    RESULTS: The pH, sugar and reducing sugars levels, organic acids content, total bacterial count (TBC) and sensory characteristics of the sample were determined. The results showed that the treated samples were able to slow down the pH and sucrose content from dropping during storage. Sample A had lactic acid at 0.93 ± 0.01 g/L and acetic acid at 0.05 ± 0.0.1 g/L, while Sample B had 0.97 ± 0.02 g/L and 0.07 ± 0.01 g/L, respectively, both lower than the control (1.10 ± 0.01 g/L and 0.09 ± 0.02 g/L). Sample A with TBC of 1.03 (± 0.08) x 105 CFU/mL was able to inhibit microbial growth better than Sample B, 1.14 (± 0.13) x 105 CFU/mL. Preservative application prior to tapping was shown to be more successful in preserving the quality and shelf-life of nipa palm sap. This approach is likely preventing early microbial activity and fermentation without the need of proper packaging, preserving the freshness and quality of the sap more effectively than adding the preservative after collection.

    Matched MeSH terms: Food Storage/methods
  8. Fulltext Ozone application in fresh fruits and vegetables
    Khawarizmi Mohd Aziz, Ding, Phebe
    The Pertanika Journal of Scholarly Research Reviews, 2018;4(2):29-35.
    MyJurnal
    The demand of fruits and vegetables across the world had increased throughout the years which urge the need to have better and proper way to increase produce safety, quality and postharvest life. Traditionally pesticides or other chemicals had been used to encounter microbes related to postharvest diseases. Over time, consumers are concern towards health effect of consuming those produce treated with chemicals. Ozone is one of the approach that provide both of the needs to deal with pathogenic microbes and also give no harmful residue throughout the process. Several reports had proven that ozone can almost kill or inhibit all pathogenic microbes on treated commodity which promote higher quality and postharvest life during storage. This review focus and summarise the use of ozone in the form of aqueous and gaseous towards fresh produces, its benefits and also the precaution during ozone application.
    Matched MeSH terms: Food Storage
  9. Fulltext Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance
    Madhusankha GDMP, Siow LF, Dos Santos Silva Amaral M, Lee SY, Marriott PJ, Thoo YY
    Food Chem, 2025 Apr 15;471:142767.
    PMID: 39799684 DOI: 10.1016/j.foodchem.2025.142767
    The study highlights the impact of different carbohydrate-based wall materials on the encapsulation and release of flavors and physicochemical characteristics of spray-dried oleoresin blends. The inlet temperature and the wall material type significantly affected the spray drying yield, and Hi-Cap 100, at 150 °C, produced the highest yield. All the wall materials had high water solubility, and Hi-Cap 100 reported the best wettability. Gum Arabic denoted the highest encapsulation efficiency (77.3 ± 0.6%) and the best encapsulation capacity of pungent compounds, phytochemicals, and colors, being approximately two-fold higher than Hi-Cap 100. The blend of gum Arabic and Hi-Cap 100 produced the most efficient volatile release (31 compounds). Thermal treatments accelerated the release of pungent and aroma compounds, while 2% salt concentration delivered the maximum flavor release. Encapsulation retained more than 85% of compounds during 3 months of storage, and thus, the findings suggest industrial applications of encapsulated oleoresin powders would be favorable.
    Matched MeSH terms: Food Storage
  10. Fulltext Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact
    Alias N, Saipol HF, Ghani AC
    J Food Sci Technol, 2014 Dec;51(12):3647-57.
    PMID: 25477631 DOI: 10.1007/s13197-012-0913-7
    A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick's and Fourier's parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative.
    Matched MeSH terms: Food Storage
  11. Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea)
    Liu M, Mo Y, Dong Z, Yang H, Lin B, Li Y, et al.
    Food Res Int, 2025 Feb;201:115642.
    PMID: 39849782 DOI: 10.1016/j.foodres.2024.115642
    Specific spoilage organisms (SSOs) are the key factors affecting the deterioration of large yellow croaker. This study investigated the antibacterial activity and mechanism of Zinc oxide nanoparticles (ZnO-NPs) against Shewanella putrefaciens. The effects of different concentrations of ZnO-NPs (0.5, 1, 2 mg/mL) combined with seawater slurry ice preservation on storage quality and microbial community of large yellow croaker were further investigated. The results showed that ZnO-NPs had a strong antibacterial effect on Shewanella putrefaciens, which destroyed the integrity of the cell membrane, resulting in nucleic acid leakage and increased electrical conductivity. In addition, ZnO-NPs could effectively inhibit the proliferation of microorganisms, slow down the rate of lipid oxidation, delay the rise of pH value and total volatile basic nitrogen, and maintain the color of fish. Among them, 2 mg/mL ZnO-NPs treatment showed the best preservation effect on large yellow croaker. High-throughput sequencing results showed that Pseudoalteromonas and Shewanella became the dominant spoilage bacteria with the extension of storage time. ZnO-NPs significantly reduced the relative abundance of dominant spoilage bacteria and changed the microbial composition of fish. Inhibition of the growth of SSOs was important for delaying spoilage and prolonging the shelf-life of large yellow croaker. Therefore, ZnO-NPs combined with seawater slurry ice preservation could be used as a new storage method, which provides a new idea for food quality and safety control.
    Matched MeSH terms: Food Storage
  12. Determination of trans- and cis-urocanic acid in relation to histamine, putrescine, and cadaverine contents in tuna (Auxis Thazard) at different storage temperatures
    Zare D, Muhammad K, Bejo MH, Ghazali HM
    J Food Sci, 2015 Feb;80(2):T479-83.
    PMID: 25586500 DOI: 10.1111/1750-3841.12752
    Scombroid fish poisoning is usually associated with consumption of fish containing high levels of histamine. However, reports indicate that some cases have responded to antihistamine therapy while ingested histamine levels in these cases were low. Potentiation of histamine toxicity by some biogenic amines, and release of endogenous histamine by other compounds such as cis-urocanic acid (UCA) are some hypotheses that have been put forth to explain this anomaly. Very little is known about the effects of storage conditions on the production of both UCA isomers and biogenic amines in tuna. Thus, the production of trans- and cis-UCA, histamine, putrescine, and cadaverine in tuna during 15 d of storage at 0, 3, and 10 °C and 2 d storage at ambient temperature were monitored. The initial trans- and cis-UCA contents in fresh tuna were 2.90 and 1.47 mg/kg, respectively, whereas the levels of putrescine and cadaverine were less than 2 mg/kg, and histamine was not detected. The highest levels of trans- and cis-UCA were obtained during 15 d storage at 3 °C (23.74 and 21.79 mg/kg, respectively) while the highest concentrations of histamine (2796 mg/kg), putrescine (220.32 mg/kg) and cadaverine (1045.20 mg/kg) were obtained during storage at room temperature, 10 and 10 °C, respectively. Histamine content increased considerably during storage at 10 °C whereas trans- and cis-UCA contents changed slightly. The initial trans-UCA content decreased during storage at ambient temperature. Thus, unlike histamine, concentrations of trans- and cis-UCA did not result in elevated levels during storage of tuna.
    Matched MeSH terms: Food Storage/methods*
  13. Effects of season and storage period on accumulation of individual carotenoids in pumpkin flesh (Cucurbita moschata)
    Jaswir I, Shahidan N, Othman R, Has-Yun Hashim YZ, Octavianti F, bin Salleh MN
    J Oleo Sci, 2014;63(8):761-7.
    PMID: 25007748
    Carotenoids are antioxidants with pharmaceutical potential. The major carotenoids important to humans are α-carotene, β-carotene, lycopene, lutein, zeaxanthin, and β-cryptoxanthin. Some of the biological functions and actions of these individual carotenoids are quite similar to each other, whereas others are specific. Besides genotype and location, other environmental effects such as temperature, light, mineral uptake, and pH have been found affect carotenoid development in plant tissues and organs. Therefore, this research investigated the effects of the season and storage periods during postharvest handling on the accumulation of carotenoid in pumpkin. This study shows that long-term storage of pumpkins resulted in the accumulation of lutein and β-carotene with a slight decrease in zeaxanthin. The amounts of β-carotene ranged from 174.583±2.105 mg/100g to 692.871±22.019 mg/100g, lutein from 19.841±9.693 mg/100g to 59.481±1.645 mg/100g, and zeaxanthin from not detected to 2.709±0.118 mg/100g. The pumpkins were collected three times in a year; they differed in that zeaxanthin was present only in the first season, while the amounts of β-carotene and lutein were the highest in the second and third seasons, respectively. By identifying the key factors among the postharvest handling conditions that control specific carotenoid accumulations, a greater understanding of how to enhance the nutritional values of pumpkin and other crops will be gained. Postharvest storage conditions can markedly enhance and influence the levels of zeaxanthin, lutein, and β-carotene in pumpkin. This study describes how the magnitudes of these effects depend on the storage period and season.
    Matched MeSH terms: Food Storage*
  14. Fulltext Gamma irradiation increases the antioxidant properties of Tualang honey stored under different conditions
    Khalil MI, Sulaiman SA, Alam N, Moniruzzaman M, Bai'e S, Man CN, et al.
    Molecules, 2012 Jan 11;17(1):674-87.
    PMID: 22237682 DOI: 10.3390/molecules17010674
    This study was conducted to evaluate the effects of evaporation, gamma irradiation and temperature on the total polyphenols, flavonoids and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities of Tualang honey samples (n = 14) following storage over three, six or twelve months. The mean polyphenol concentrations of the six gamma irradiated honey samples at three, six and twelve months, respectively, were 96.13%, 98.01% and 102.03% higher than the corresponding values of the eight non-gamma irradiated samples. Similarly, the mean values for flavonoids at three, six and twelve months were 111.52%, 114.81% and 110.04% higher, respectively, for the gamma irradiated samples. The mean values for DPPH radical-scavenging activities at three, six and twelve months were also 67.09%, 65.26% and 44.65% higher, respectively, for the gamma irradiated samples. These data indicate that all gamma irradiated honey samples had higher antioxidant potential following gamma irradiation, while evaporation and temperature had minor effects on antioxidant potential.
    Matched MeSH terms: Food Storage*
  15. Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere
    Zainudin MAM, Poojary MM, Jongberg S, Lund MN
    Food Chem, 2019 Nov 30;299:125132.
    PMID: 31299519 DOI: 10.1016/j.foodchem.2019.125132
    Protein oxidation of beef patties stored in high oxygen modified atmosphere packaging for 9 days was investigated. Meat was either stored in the dark, under light, or in the dark with addition of FeCl2/H2O2/myoglobin (forced oxidation). SDS-PAGE analysis showed high degree of protein polymerization for meat exposed to light, compared to the other samples. Light exposure induced reducible (disulfide) and non-reducible cross-links, while mainly disulfides were formed in meat stored in the dark. Light exposure was responsible for 58% loss of free thiols (Cys residues). No significant loss of other amino acid residues was observed and none of the most common oxidation products of tryptophan, tyrosine, and phenylalanine were detected. Intrinsic fluorescence measurements of tryptophan showed 27% loss in samples exposed to light, which was ascribed to loss of protein solubility via protein polymerization rather than tryptophan oxidation. Protein carbonyls were mainly detected in forced oxidized samples at Day 0.
    Matched MeSH terms: Food Storage/methods*
  16. Fulltext Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein
    Loganathan R, Tarmizi AHA, Vethakkan SR, Teng KT
    J Oleo Sci, 2020 Oct 07;69(10):1163-1179.
    PMID: 32908089 DOI: 10.5650/jos.ess20036
    Sixty-four bottles of red palm olein and palm olein (constituted as control) samples were stored at permutations of common home setting variables which are: temperature (room temperature (24°C) or 8°C), light (kept in dark or exposure under light) and oxygen (opened or sealed caps). The effects of temperature, oxygen and light on the stability of red palm olein and palm olein were studied over 4 months of storage at simulated domestic conditions. The degree of auto- and photo-oxidations was evaluated by monitoring the following quality parameters: acidity, peroxide and p-anisidine values, fatty acids composition, carotenes and vitamin E. It is noted from the study that opened bottles of red palm olein was found to be stable for 4 months in comparison to its counterpart (palm olein) evidenced from their primary oxidative constituents (peroxides) and hydrolytic behavior (free fatty acids). Opened bottles are better off when stored at 8°C and protected from light for a longer shelf-life. Sealed bottles of palm olein showed better storage stability in the dark at 8°C; whereas sealed bottles of red palm olein was found to be stable at both temperatures studied without the influence of light. After 4 months of varying storage conditions, the fatty acid composition, vitamin E and carotenes of both oils remained unchanged. The phytonutrients in red palm olein rendered better storage stability when compared to palm olein.
    Matched MeSH terms: Food Storage*
  17. Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol
    Zainudin MAM, Jongberg S, Lund MN
    Food Chem, 2021 Jan 01;334:127611.
    PMID: 32712493 DOI: 10.1016/j.foodchem.2020.127611
    Plant polyphenols applied as natural antioxidant ingredients, are known to bind to cysteine residues on meat proteins. The aim of this study was to examine the effect of light exposure on the formation of cysteine-phenol adduct in meat added 4-methylcatechol (4MC), a model polyphenol, during storage through quantitative LC-MS/MS-based analysis. Cysteine-4-methylcatechol adduct (Cys-4MC) formation in meat added 1500 ppm 4-MC increased significantly (by 50%) when stored under light in oxygen at 4 °C for 7 days as compared to storage in the dark. This was reflected by a significant decrease in thiol concentrations in the same sample. Gel electrophoresis showed loss in myosin heavy chain (MHC), and a resulting increase in cross-linked MHC (CL-MHC) and larger protein polymers in samples added 4MC. Protein blots stained with nitroblue tetrazolium (NBT) showed intensive protein-polyphenol binding in the meat samples added 4MC, but no major differences between storage conditions.
    Matched MeSH terms: Food Storage/methods*
  18. Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage
    Syamila M, Gedi MA, Briars R, Ayed C, Gray DA
    Food Chem, 2019 Jun 30;284:188-197.
    PMID: 30744845 DOI: 10.1016/j.foodchem.2019.01.055
    The aim of this study was to evaluate the interaction between packaging parameters (transmission of light and oxygen) and storage temperatures (4, 20, 40 °C) on nutrient retention of Spinach (Spinacia oleracea) juice, spray-dried in the absence of an added encapsulant. β-Carotene was more susceptible to degradation compared with lutein and α-tocopherol. Under our experimental conditions, it was observed that excluding low fluorescent light intensity and air by vacuum packaging at 20 °C did not seem to improve nutrient retention loss over time (p > 0.05). The rate of β-carotene, lutein and α-tocopherol loss displayed first order reaction kinetic with low activation energy of 0.665, 2.650 and 13.893 kJ/mol for vacuum, and 1.089, 4.923 and 14.142 kJ/mol for non-vacuum, respectively. The reaction kinetics and half-life for β-carotene, lutein and α-tocopherol at 4 °C and non-vacuumed were 2.2 × 10-2, 1.2 × 10-2, and 0.8 × 10-2 day-1, and 32.08, 58.25 and 85.37 day, respectively.
    Matched MeSH terms: Food Storage/methods*
  19. Fulltext Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review
    Syafiq R, Sapuan SM, Zuhri MYM, Ilyas RA, Nazrin A, Sherwani SFK, et al.
    Polymers (Basel), 2020 Oct 19;12(10).
    PMID: 33086533 DOI: 10.3390/polym12102403
    Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film's biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.
    Matched MeSH terms: Food Storage
  20. Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage
    Mat Yusoff M, Niranjan K, Mason OA, Gordon MH
    J Sci Food Agric, 2020 Mar 15;100(4):1588-1597.
    PMID: 31773733 DOI: 10.1002/jsfa.10167
    BACKGROUND: Moringa oleifera (MO) kernel oil is categorized as a high-oleic oil that resembles olive oil. However, unlike olive trees, MO trees are largely present in most subtropical and tropical countries. In these countries, therefore, the benefits of oleic acid can be obtained at a cheaper price through the consumption of MO kernel oil. This study reports on the effect of different extraction methods on oxidative properties of MO kernel oil during storage for 140 days at 13, 25, and 37 °C.

    RESULTS: All aqueous enzymatic extraction (AEE)-based methods generally resulted in oil with better oxidative properties and higher tocopherol retention than the use of solvent. Prior to AEE, boiling pre-treatment deactivated the hydrolytic enzymes and preserved the oil's quality. In contrast, high-pressure processing (HPP) pre-treatment accelerated hydrolytic reaction and resulted in an increase in free fatty acids after 140 days at all temperatures. No significant changes were detected in the oils' iodine values and fatty acid composition. The tocopherol content decreased significantly at both 13 and 25 °C after 60 days in the oil from SE method, and after 120 days in oils from AEE-based methods.

    CONCLUSION: These findings are significant in highlighting the extraction methods resulting in crude MO kernel oil with greatest oxidative stability in the storage conditions tested. Subsequently, the suitable storage condition of the oil prior to refining can be determined. Further studies are recommended in determining the suitable refining processes and parameters for the MO kernel oil prior to application in variety food products. © 2019 Society of Chemical Industry.

    Matched MeSH terms: Food Storage
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