The Experts below are selected from a list of 10554 Experts worldwide ranked by ideXlab platform

Immaculada Viñas - One of the best experts on this subject based on the ideXlab platform.

  • Application of Modified Atmosphere Packaging as a safety approach to fresh-cut fruits and vegetables – A review
    Trends in Food Science and Technology, 2015
    Co-Authors: M. Oliveira, Maribel Abadias, Josep Usall, Rosario Torres, Neus Teixidó, Immaculada Viñas
    Abstract:

    This review provides an overview of the effect of Modified Atmosphere Packaging (MAP) on the survival and growth of foodborne pathogens on fresh-cut fruits and vegetables. Substantial technological advances have been made in this area, mainly in improving the quality and shelf-life of minimally processed products. Nevertheless, attention must be paid on the survival and growth of pathogenic microorganisms that may be present in fruits and vegetables. Modified Atmosphere Packaging (MAP) in combination with refrigeration temperatures could be used as a mild preservation technique for safety of minimally processed fruits and vegetables. However, the effect of MAP on microorganisms can vary, depending mainly on the storage conditions and the type of packaged product.

  • application of Modified Atmosphere Packaging as a safety approach to fresh cut fruits and vegetables a review
    Trends in Food Science and Technology, 2015
    Co-Authors: M. Oliveira, Maribel Abadias, Josep Usall, Rosario Torres, Neus Teixidó, Immaculada Viñas
    Abstract:

    This review provides an overview of the effect of Modified Atmosphere Packaging (MAP) on the survival and growth of foodborne pathogens on fresh-cut fruits and vegetables. Substantial technological advances have been made in this area, mainly in improving the quality and shelf-life of minimally processed products. Nevertheless, attention must be paid on the survival and growth of pathogenic microorganisms that may be present in fruits and vegetables. Modified Atmosphere Packaging (MAP) in combination with refrigeration temperatures could be used as a mild preservation technique for safety of minimally processed fruits and vegetables. However, the effect of MAP on microorganisms can vary, depending mainly on the storage conditions and the type of packaged product.

Georgejohn E Nychas - One of the best experts on this subject based on the ideXlab platform.

  • preservation of fresh meat with active and Modified Atmosphere Packaging conditions
    International Journal of Food Microbiology, 2002
    Co-Authors: Panagiotis N Skandamis, Georgejohn E Nychas
    Abstract:

    The sensory, microbiological and physicochemical attributes of fresh meat stored at 5 and 15 degrees C were affected by the combined effect of volatile compounds of oregano essential oil and Modified Atmosphere Packaging conditions (40% CO2/30% N2/30% O2, 100% CO2, 80% CO2/20% air, vacuum pack and air). It was found that the extension of shelf life of meat samples depended on the Packaging conditions and augmented in the order: air < vacuum pack < 40% CO2/30% N2/30% O2 < 80% CO2/ 20% air < 100% CO2. Longer shelf life was observed in samples supplemented with the volatile compounds of oregano essential oil and stored under the same Packaging conditions mentioned above. The extension of shelf life may be due to the synergistic effect of volatile compounds of oregano essential oil and the Modified Atmosphere Packaging used on the microbiological and physicochemical characteristics of meat. Indeed, both these hurdles can prolong and delay microbial growth or suppress the final counts of the spoilage microorganisms in comparison with the 'control' samples. The effect of essential oil volatile compounds was even more pronounced on the physicochemical changes of meat samples caused by microbial association. Oregano essential oil delayed glucose and lactate consumption, both indicators of meat spoilage aerobically as well as under 40% CO2/30% N2/30% O2, and 100% CO2. Finally, changes in other metabolites such as formic acid were also observed.

  • preservation of fresh meat with active and Modified Atmosphere Packaging conditions
    International Journal of Food Microbiology, 2002
    Co-Authors: Panagiotis N Skandamis, Georgejohn E Nychas
    Abstract:

    The sensory, microbiological and physicochemical attributes of fresh meat stored at 5 and 15 jC were affected by the combined effect of volatile compounds of oregano essential oil and Modified Atmosphere Packaging conditions (40% CO2/30% N2/30% O2, 100% CO2, 80% CO2/20% air, vacuum pack and air). It was found that the extension of shelf life of meat samples depended on the Packaging conditions and augmented in the order: airshelf life was observed in samples supplemented with the volatile compounds of oregano essential oil and stored under the same Packaging conditions mentioned above. The extension of shelf life may be due to the synergistic effect of volatile compounds of oregano essential oil and the Modified Atmosphere Packaging used on the microbiological and physicochemical characteristics of meat. Indeed, both these hurdles can prolong and delay microbial growth or suppress the final counts of the spoilage microorganisms in comparison with the ‘control’ samples. The effect of essential oil volatile compounds was even more pronounced on the physicochemical changes of meat samples caused by microbial association. Oregano essential oil delayed glucose and lactate consumption, both indicators of meat spoilage aerobically as well as under 40% CO2/30% N2/30% O2, and 100% CO2. Finally, changes in other metabolites such as formic acid were also observed. D 2002 Elsevier Science B.V. All rights reserved.

Carlos Adam Conte - One of the best experts on this subject based on the ideXlab platform.

  • influence of vacuum and Modified Atmosphere Packaging in combination with uv c radiation on the shelf life of rainbow trout oncorhynchus mykiss fillets
    Food Control, 2016
    Co-Authors: Una Leal Rodrigues, Thiago Silveira Alvares, Guilherme Sicca Lopes Sampaio, Claudius Couto Cabral, Jasmim Valeria Arcanjo Araujo, Robson Maia Franco, Sergio Borges Mano, Carlos Adam Conte
    Abstract:

    Abstract The effects of UV-C radiation, Modified Atmosphere Packaging (MAP) and their combination on rainbow trout ( Oncorhynchus mykiss ) fillets quality were examined during a period of 22 days. The samples were submitted to five Packaging conditions: (AP) aerobic Packaging; (VP) vacuum Packaging; (VP + UV-C) vacuum Packaging + UV-C radiation; (MAP) Modified Atmosphere Packaging (80% CO 2 /20% N 2 ) and (MAP + UV-C) Modified Atmosphere Packaging + UV-C radiation (80% CO 2 /20% N 2; 106.32 mJ/cm 2 ) and storaged at 4 °C. The samples were analyzed daily for microbiological (mesophilic, psychrotrophic and Enterobacteriaceae counts) and chemical (pH, TMA-N, TBV-N, lipid oxidation, ammonia and biogenic amines) parameters. Overall, UV-C radiation promoted lag phase formation in mesophilic and psychrotrophic groups. Mesophilic and psychrotrophic groups presented significant lower (P

M. Oliveira - One of the best experts on this subject based on the ideXlab platform.

  • Application of Modified Atmosphere Packaging as a safety approach to fresh-cut fruits and vegetables – A review
    Trends in Food Science and Technology, 2015
    Co-Authors: M. Oliveira, Maribel Abadias, Josep Usall, Rosario Torres, Neus Teixidó, Immaculada Viñas
    Abstract:

    This review provides an overview of the effect of Modified Atmosphere Packaging (MAP) on the survival and growth of foodborne pathogens on fresh-cut fruits and vegetables. Substantial technological advances have been made in this area, mainly in improving the quality and shelf-life of minimally processed products. Nevertheless, attention must be paid on the survival and growth of pathogenic microorganisms that may be present in fruits and vegetables. Modified Atmosphere Packaging (MAP) in combination with refrigeration temperatures could be used as a mild preservation technique for safety of minimally processed fruits and vegetables. However, the effect of MAP on microorganisms can vary, depending mainly on the storage conditions and the type of packaged product.

  • application of Modified Atmosphere Packaging as a safety approach to fresh cut fruits and vegetables a review
    Trends in Food Science and Technology, 2015
    Co-Authors: M. Oliveira, Maribel Abadias, Josep Usall, Rosario Torres, Neus Teixidó, Immaculada Viñas
    Abstract:

    This review provides an overview of the effect of Modified Atmosphere Packaging (MAP) on the survival and growth of foodborne pathogens on fresh-cut fruits and vegetables. Substantial technological advances have been made in this area, mainly in improving the quality and shelf-life of minimally processed products. Nevertheless, attention must be paid on the survival and growth of pathogenic microorganisms that may be present in fruits and vegetables. Modified Atmosphere Packaging (MAP) in combination with refrigeration temperatures could be used as a mild preservation technique for safety of minimally processed fruits and vegetables. However, the effect of MAP on microorganisms can vary, depending mainly on the storage conditions and the type of packaged product.

Corli R Witthuhn - One of the best experts on this subject based on the ideXlab platform.

  • Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review
    Food and Bioprocess Technology, 2012
    Co-Authors: Oluwafemi James Caleb, Umezuruike Linus Opara, Corli R Witthuhn
    Abstract:

    Ongoing global drive for a healthier diet has led to a rise in demand for convenient and fresh food produce, with high nutritional value and free of additives. Minimally fresh processed fruits and vegetables, satisfies the consumers’ perception of a high nutritional quality and convenience produce. Minimally processed fruit and vegetables are susceptible to increased deterioration in quality and microbial infestation due to increase in endogenous enzymatic processes and respiration rate. Modified Atmosphere Packaging (MAP) technology offers the possibility to retard produce respiration rate and extend the shelf life of fresh produce. However, it is important to correlate the permeability properties of the packing films with the respiration rate of the produce, in order to avoid anaerobic conditions which could lead into fermentation of produce and accumulation of ethanol. Hence, mathematical prediction modelling is now widely applied in the design and development of effective MAP technology in both whole and minimally processed fresh produce. With increasing global interest in postharvest handling and nutrition value of pomegranate, MAP of minimally processed pomegranate arils offers additional innovative tool for optimal use and value addition, including the utilization of lower-grade fruit with superficial peel defects such as; cracks, splits, and sunburnt. This review paper highlights the current status and applications of Modified Atmosphere Packaging in whole fruit and minimally processed pomegranate arils and identifies future prospects.