The Experts below are selected from a list of 24 Experts worldwide ranked by ideXlab platform
Michael G. Kontominas - One of the best experts on this subject based on the ideXlab platform.
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Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12°C using Active and Modified Atmosphere Packaging
Packaging Technology and Science, 2010Co-Authors: S.f. Mexis, E. Chouliara, Michael G. KontominasAbstract:The effect of active [oxygen absorber (OA) combined with an Ethanol Emitter (EE)] and modified atmosphere (100% Nitrogen) packaging in combination with a high barrier experimental polyethylene terephthalate-silicon oxides//low density polyethelene film on shelf-life extension of grated Graviera cheese stored at 4 and 12°C was investigated. Microbiological (total viable counts, Pseudomonads, lactic acid bacteria, Enterobacteriaceae and Yeasts/Moulds), physico-chemical (pH, thiobarbituric acid and colour) and sensory (odour and taste) changes occurring in the product were monitored as a function of treatment and storage time (10 weeks). Sensory shelf-life was approximately 1, 1.5, 4.5, 6, 9 and at least 10 weeks for control samples (12 and 4°C), for N2 packaged samples (12 and 4°C) and samples packaged with the OA + EE (12 and 4°C), respectively. At the point of sensory rejection, yeasts and moulds increased from 2.00 to 3.60 and 5.55 log CFU/g for control samples stored at 4 and 12°C, respectively. Similarly, for samples stored under nitrogen, yeasts and moulds reached 2.00 and 2.32 log CFU/g at 4 and 12°C, respectively. Yeasts and moulds in samples with the OA + EE remained below 2 log CFU/g throughout the entire storage period, irrespective of storage temperature. pH varied between 5.72 and 6.49 depending on specific treatment. Malondialdehyde absorbance ranged between 0.05 for fresh samples and 0.79 mg/kg at the time of sensory rejection of samples. Light parameters L and b decreased while parameter a increased during storage, reflecting a gradual discolouration of all samples and especially those stored at 12°C.
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Shelf life extension of sliced wheat bread using either an Ethanol Emitter or an Ethanol Emitter combined with an oxygen absorber as alternatives to chemical preservatives
Journal of Cereal Science, 2010Co-Authors: E. Latou, S.f. Mexis, Anastasia Badeka, Michael G. KontominasAbstract:Abstract In the present study, the effect of active packaging [Ethanol Emitter (EE) or Ethanol Emitter combined with an oxygen absorber (EE + OA)] on shelf life extension of sliced wheat bread stored at 20 °C was investigated. Bread containing commercial preservatives (WP) and no preservatives (WOP) were taken as controls. Microbiological, physicochemical and sensory changes occurring in the product as a function of treatment and storage time were monitored for 30 days. Counts for yeasts and molds were 5.1, 3.8, 2.0 and 2.0 log cfu/g and for Bacillus cereus 4.7, 2.5, 2.3 and 2.0 log cfu/g for WOP, WP, EE and EE + OA treatments respectively after 30 days of storage. Initial pH 6.3 and 6.4, for WP and WOP samples remained fairly constant irrespective of specific treatment. Aroma quality deterioration during storage was due to the loss of volatile compounds and the formation of “off-flavors” through lipid oxidation. Neither the EE nor the EE + OA had an adverse effect on initial odor, taste and texture of bread. Based on sensory (texture) and microbiological data, shelf life was ca. 4 days for samples WOP; 6 days for samples WP; 24 days for samples containing the EE and at least 30 days for samples containing the EE + OA.
Sirirat Kokpol - One of the best experts on this subject based on the ideXlab platform.
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Shelf life extension of sponge cake by active packaging as an alternative to direct addition of chemical preservatives
Lwt - Food Science and Technology, 2016Co-Authors: Theeranun Janjarasskul, Kanitha Tananuwong, Varapha Kongpensook, Sumate Tantratian, Sirirat KokpolAbstract:Abstract To extend the shelf life of sponge cake by an O 2 scavenger (OS) and an Ethanol Emitter (EE) as alternatives to chemical preservatives, sponge cake samples were packaged with an active packaging system and a high barrier pouch, polyvinylidene chloride (PVDC)-coated nylon or nylon. Effects studied included the initial rate of O 2 reduction, total O 2 -scavenging capacity to maintain critically low O 2 concentration through storage, and effects of Ethanol on microbial growth and evolution of headspace CO 2 and O 2 . Active packaging system effectively extended mold-free shelf life of preservative-free cake from ∼1 day (control) to more than 42 days. By significantly retarding microbial growth and activities, active packaging shifts the critical shelf life determination reaction to physicochemical deteriorations. OS retarded lipid oxidation and enhanced color stability of the cake. EE delayed staling. PVDC-coated nylon enhanced the efficiency of active packaging better than nylon. The combination of OS and EE synergistically delayed microbial spoilage as well as physical and chemical deteriorations. Application of active packaging systems is an effective alternative preservation technology for prolonging the shelf life of highly perishable sponge cake without the direct addition of chemical preservatives into the bakery formula.
E. Latou - One of the best experts on this subject based on the ideXlab platform.
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Shelf life extension of sliced wheat bread using either an Ethanol Emitter or an Ethanol Emitter combined with an oxygen absorber as alternatives to chemical preservatives
Journal of Cereal Science, 2010Co-Authors: E. Latou, S.f. Mexis, Anastasia Badeka, Michael G. KontominasAbstract:Abstract In the present study, the effect of active packaging [Ethanol Emitter (EE) or Ethanol Emitter combined with an oxygen absorber (EE + OA)] on shelf life extension of sliced wheat bread stored at 20 °C was investigated. Bread containing commercial preservatives (WP) and no preservatives (WOP) were taken as controls. Microbiological, physicochemical and sensory changes occurring in the product as a function of treatment and storage time were monitored for 30 days. Counts for yeasts and molds were 5.1, 3.8, 2.0 and 2.0 log cfu/g and for Bacillus cereus 4.7, 2.5, 2.3 and 2.0 log cfu/g for WOP, WP, EE and EE + OA treatments respectively after 30 days of storage. Initial pH 6.3 and 6.4, for WP and WOP samples remained fairly constant irrespective of specific treatment. Aroma quality deterioration during storage was due to the loss of volatile compounds and the formation of “off-flavors” through lipid oxidation. Neither the EE nor the EE + OA had an adverse effect on initial odor, taste and texture of bread. Based on sensory (texture) and microbiological data, shelf life was ca. 4 days for samples WOP; 6 days for samples WP; 24 days for samples containing the EE and at least 30 days for samples containing the EE + OA.
Theeranun Janjarasskul - One of the best experts on this subject based on the ideXlab platform.
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Shelf life extension of sponge cake by active packaging as an alternative to direct addition of chemical preservatives
Lwt - Food Science and Technology, 2016Co-Authors: Theeranun Janjarasskul, Kanitha Tananuwong, Varapha Kongpensook, Sumate Tantratian, Sirirat KokpolAbstract:Abstract To extend the shelf life of sponge cake by an O 2 scavenger (OS) and an Ethanol Emitter (EE) as alternatives to chemical preservatives, sponge cake samples were packaged with an active packaging system and a high barrier pouch, polyvinylidene chloride (PVDC)-coated nylon or nylon. Effects studied included the initial rate of O 2 reduction, total O 2 -scavenging capacity to maintain critically low O 2 concentration through storage, and effects of Ethanol on microbial growth and evolution of headspace CO 2 and O 2 . Active packaging system effectively extended mold-free shelf life of preservative-free cake from ∼1 day (control) to more than 42 days. By significantly retarding microbial growth and activities, active packaging shifts the critical shelf life determination reaction to physicochemical deteriorations. OS retarded lipid oxidation and enhanced color stability of the cake. EE delayed staling. PVDC-coated nylon enhanced the efficiency of active packaging better than nylon. The combination of OS and EE synergistically delayed microbial spoilage as well as physical and chemical deteriorations. Application of active packaging systems is an effective alternative preservation technology for prolonging the shelf life of highly perishable sponge cake without the direct addition of chemical preservatives into the bakery formula.
Anastasia Badeka - One of the best experts on this subject based on the ideXlab platform.
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Shelf life extension of sliced wheat bread using either an Ethanol Emitter or an Ethanol Emitter combined with an oxygen absorber as alternatives to chemical preservatives
Journal of Cereal Science, 2010Co-Authors: E. Latou, S.f. Mexis, Anastasia Badeka, Michael G. KontominasAbstract:Abstract In the present study, the effect of active packaging [Ethanol Emitter (EE) or Ethanol Emitter combined with an oxygen absorber (EE + OA)] on shelf life extension of sliced wheat bread stored at 20 °C was investigated. Bread containing commercial preservatives (WP) and no preservatives (WOP) were taken as controls. Microbiological, physicochemical and sensory changes occurring in the product as a function of treatment and storage time were monitored for 30 days. Counts for yeasts and molds were 5.1, 3.8, 2.0 and 2.0 log cfu/g and for Bacillus cereus 4.7, 2.5, 2.3 and 2.0 log cfu/g for WOP, WP, EE and EE + OA treatments respectively after 30 days of storage. Initial pH 6.3 and 6.4, for WP and WOP samples remained fairly constant irrespective of specific treatment. Aroma quality deterioration during storage was due to the loss of volatile compounds and the formation of “off-flavors” through lipid oxidation. Neither the EE nor the EE + OA had an adverse effect on initial odor, taste and texture of bread. Based on sensory (texture) and microbiological data, shelf life was ca. 4 days for samples WOP; 6 days for samples WP; 24 days for samples containing the EE and at least 30 days for samples containing the EE + OA.