application of alternative food-preservation - Bentham Science
application of alternative food-preservation - Bentham Science application of alternative food-preservation - Bentham Science
198 Application of Alternative Food-Preservation Technologies Corbo and Bevilacqua Carbon Monoxide Carbon monoxide is a colourless, tasteless and odourless gas, highly reactive and very inflammable. It has a low solubility in water but it is relatively soluble in some organic solvents. CO has been studied in the MAP of meat and has been licensed for use in the USA to prevent browning in packed lettuce. Commercial application has been limited because of its toxicity and the formation of potentially explosive mixtures with air. Noble Gases The noble gases are a family of elements characterized by their lack of reactivity and include helium (He), argon (Ar), xenon (Xe) and neon (Ne). These gases are being used in a number of food applications, e.g. potato-based snack products. LIMITATIONS OF MAP IN FRESH-CUT FRUIT AND VEGETABLES Fresh produce is more susceptible to diseases because of increase in the respiration rate after harvesting; so, the shelf life under ambient conditions is very limited. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques, like low temperature, canning, dehydration, freeze-drying, controlled atmosphere, and hypobaric and modified atmosphere. Dehydration also controls the activity of microorganisms by the removal of water under controlled conditions of temperature, pressure and relative humidity. The controlled atmosphere packaging (CAP) is used for bulk storages. In this approach the composition of gases is maintained in the package, so it requires continuous monitoring of gases. Freeze-drying is a very important technique in which product volume remains the same as sublimation leads to direct removal of ice. But it is 2–5 times more expensive and slower as compared to other methods. Modified atmosphere packaging technology is largely used for minimally processed fruits and vegetables including fresh, ‘‘ready-to-use’’ vegetables [15]. Fresh-cut fruit and vegetable products for both retail and food service applications have increasingly appeared in the market place recently. In the coming years, it is commonly perceived that the fresh-cut products industry will have unprecedented growth. Fresh-cut vegetables for cooking are the largest segment of the fresh-cut produce industry; salads are another major category, as consumers perceive them as being healthy. Fresh-cut fruit is growing very fast; however, processors of fresh-cut fruit products will face numerous challenges not commonly encountered during fresh-cut vegetable processing. The difficulties encountered with fresh-cut fruit, require a new and higher level of technical and operational sophistication. Fresh-cut processing increases respiration rates and causes major tissue disruption as enzymes and substrates, normally sequestered within the vacuole, become mixed with other cytoplasmic and nucleic substrates and enzymes. Processing also increases wound-induced C2H4, water activity and surface area per unit volume, which, may accelerate water loss and enhance microbial growth, since sugars become readily available, too [16, 17, 18]. These physiological changes may be accompanied by flavour loss, cut surface discoloration, colour loss, decay, increased rate of vitamin loss, rapid softening, shrinkage and a shorter storage life. Increased water activity and mixing of intracellular and intercellular enzymes and substrates may also contribute to flavour and texture changes/loss during and after processing. Therefore, proper temperature management during product preparation, refrigeration throughout distribution and marketing is essential for maintenance of quality. The effect of modified atmospheres on the quality of many fresh-cut products (mushroom, apple, tomato, pineapple, butterhead lettuce, potato, kiwifruit, salad savoy, honeydew, mango, carrot) has been extensively studied and recently reviewed by Sandhya [15]. However little is reported about the safety of fresh-cut products. Raw and minimally processed fruits and vegetables are sold to the consumer in a ready-to-use or ready-to-eat form, without preservatives or antimicrobial substances and any heat processing before consumption. Therefore, a variety of pathogenic bacteria, such as Listeria monocytogenes, Salmonella sp., Shigella sp., Aeromonas hydrophila, Yersinia enterocolitica and Staphylococcus aureus, as well as some Escherichia coli strains may be present on fresh fruits and in the related minimally processed refrigerated products [19, 20, 21]. In fact, the number of documented outbreaks of human infections associated to the consumption of raw and minimally processed fruits and vegetables has considerably increased during the past decades [22]. Moreover, the inefficacy of the sanitizers used, probably due to the inability of active substances to reach microbial cell targets, makes difficult the decontamination of raw fruits and vegetables [19]. The presence of cut surfaces, with a consequent release of nutrients, the absence of treatments able to ensure the microbial stability,
Application of Alternative Food-Preservation Technologies to Enhance Food Safety & Stability, 2010, 205-207 205 A Appropriate Level of Protection (ALOP) 10-11 B Bacillus cereus 29 Baranyi and Roberts 165-166 Biphasic model 170 C Campylobacter jejuni 27 Cardinal model 174 Central Composite Design 183-184 Centroid 185 Challenge tests 162-163 Chitosan derivatives 95-97 Chitosan: antimicrobial activity 97-101 Chitosan: food application 101-110 Chitosan: preparation and use 92-95 Clostridium botulinum 29 Clostridium perfringens 28 D Design of Experiments 180-182 E Escherichia coli 28 Essential oils: chemistry 39-40 Essential oils: in vivo application 44-50 Essential oils: mode of action 40-44 Essential oils: production 38-39 Essential oils: toxicology 51-52 Exposure assessment 9 F Factorial design 182-183 Food Safety Objectives (FSO) 11-12 Food structure 24-25 G Gamma model 173 Geeraerd models 168-169 Gompertz equation 164-165 Goodness of fitting 179-180 Green consumerism 1-3 Growth models 167 Growth/no growth models 180 H Hazard characterization 9 Hazard identification 9 Health protection 4 High Hydrostatic Pressure (HHP) 114-128 HHP: equipments 121-122 HHP: food application 122-124 HHP: mode of action 115-121 HHP: principles 114-115 INDEX Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia (Eds) All rights reserved - © 2010 Bentham Science Publishers Ltd.
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Application <strong>of</strong> Alternative Food-Preservation Technologies to Enhance Food Safety & Stability, 2010, 205-207 205<br />
A<br />
Appropriate Level <strong>of</strong> Protection (ALOP) 10-11<br />
B<br />
Bacillus cereus 29<br />
Baranyi and Roberts 165-166<br />
Biphasic model 170<br />
C<br />
Campylobacter jejuni 27<br />
Cardinal model 174<br />
Central Composite Design 183-184<br />
Centroid 185<br />
Challenge tests 162-163<br />
Chitosan derivatives 95-97<br />
Chitosan: antimicrobial activity 97-101<br />
Chitosan: <strong>food</strong> <strong>application</strong> 101-110<br />
Chitosan: preparation and use 92-95<br />
Clostridium botulinum 29<br />
Clostridium perfringens 28<br />
D<br />
Design <strong>of</strong> Experiments 180-182<br />
E<br />
Escherichia coli 28<br />
Essential oils: chemistry 39-40<br />
Essential oils: in vivo <strong>application</strong> 44-50<br />
Essential oils: mode <strong>of</strong> action 40-44<br />
Essential oils: production 38-39<br />
Essential oils: toxicology 51-52<br />
Exposure assessment 9<br />
F<br />
Factorial design 182-183<br />
Food Safety Objectives (FSO) 11-12<br />
Food structure 24-25<br />
G<br />
Gamma model 173<br />
Geeraerd models 168-169<br />
Gompertz equation 164-165<br />
Goodness <strong>of</strong> fitting 179-180<br />
Green consumerism 1-3<br />
Growth models 167<br />
Growth/no growth models 180<br />
H<br />
Hazard characterization 9<br />
Hazard identification 9<br />
Health protection 4<br />
High Hydrostatic Pressure (HHP) 114-128<br />
HHP: equipments 121-122<br />
HHP: <strong>food</strong> <strong>application</strong> 122-124<br />
HHP: mode <strong>of</strong> action 115-121<br />
HHP: principles 114-115<br />
INDEX<br />
Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia (Eds)<br />
All rights reserved - © 2010 <strong>Bentham</strong> <strong>Science</strong> Publishers Ltd.
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