Bibliografias temáticas / Shelf life of foods

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Literatura científica selecionada sobre o tema "Shelf life of foods"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 20 de fevereiro de 2023

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Artigos de revistas sobre o assunto "Shelf life of foods"

Vasavada, Purnendu C. "Shelf life evaluation of foods". Trends in Food Science & Technology 7, n.º 2 (fevereiro de 1996): 69–70. http://dx.doi.org/10.1016/0924-2244(96)81349-5.

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Kroger, Manfred. "Shelf-life evaluation of foods". LWT - Food Science and Technology 28, n.º 4 (janeiro de 1995): 453. http://dx.doi.org/10.1016/0023-6438(95)90040-3.

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Skovgaard, Niels. "Shelf-life evaluation of foods". International Journal of Food Microbiology 65, n.º 1-2 (abril de 2001): 141–42. http://dx.doi.org/10.1016/s0168-1605(00)00494-3.

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Stiles, M. E. "Refrigerated Foods with Extended Shelf Life". Canadian Institute of Food Science and Technology Journal 21, n.º 4 (outubro de 1988): 372. http://dx.doi.org/10.1016/s0315-5463(88)70970-0.

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LIVINGSTON, G. E. "EXTENDED SHELF-LIFE CHILLED PREPARED FOODS". Foodservice Research International 3, n.º 4 (dezembro de 1985): 221–30. http://dx.doi.org/10.1111/j.1745-4506.1985.tb00069.x.

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Caggiano, Giuseppina, Giusy Diella, Paolo Trerotoli, Marco Lopuzzo, Francesco Triggiano, Massimo Ricci, Vincenzo Marcotrigiano, Maria Teresa Montagna e Osvalda De Giglio. "A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto". International Journal of Environmental Research and Public Health 17, n.º 14 (12 de julho de 2020): 5005. http://dx.doi.org/10.3390/ijerph17145005.

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In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life. In the bacterial investigation, all samples were shown to be acceptable, although differences were observed concerning shelf life times. On the other hand, the fungal investigation showed frequent positive results, with concentrations higher than threshold values. Detected microbial diffusion was the lowest when products were far from the expiry date and had just been opened, while high microbial proliferation was observed when analyzing the same package after 48 h, higher than for a product close to the end of its shelf life. This study highlights the discreet microbiological quality of processed and RTE foods, underlining the importance of hygienic–sanitary surveillance of these foods to their shelf life. Consequently, it is necessary to: (1) implement a food control plan for all food categories to carry out risk analysis associated with their consumption; and (2) better adapt the regulations relating to microbiological analysis, and understand the biological significance of each microbial parameter throughout the shelf life of foods.

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Clodoveo, Maria Lisa, Marilena Muraglia, Vincenzo Fino, Francesca Curci, Giuseppe Fracchiolla e Filomena Faustina Rina Corbo. "Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods". Foods 10, n.º 9 (3 de setembro de 2021): 2086. http://dx.doi.org/10.3390/foods10092086.

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The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.

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Udayakumar, Srusti, Dissanayake M. D. Rasika, Hasitha Priyashantha, Janak K. Vidanarachchi e Chaminda Senaka Ranadheera. "Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages". Applied Sciences 12, n.º 22 (18 de novembro de 2022): 11737. http://dx.doi.org/10.3390/app122211737.

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Maintaining the overall quality and shelf life of plant-based food and beverages is particularly important yet challenging to the food industry. Demand for natural preservation techniques has increased with the rising concerns over food safety and consumer awareness, e.g., health consciousness and food trends such as veganism and the demand for clean, labelled foods. Thus, a technique such as biopreservation has the potential to enhance food safety while fostering the quality, originality and naturalness of food. The application of probiotic microorganisms to foods and beverages provides various health benefits in addition to improved shelf life, stability and microbial safety of the food. The provision of probiotics is known to deliver various health benefits for the host’s gut health. Therefore, this review aims to investigate the importance of biopreservation and the role of probiotics in the food industry. An attempt was made to explore the various possibilities of shelf-life enhancement through the use of probiotic microorganisms as biopreservatives. Noticeable improvements in the shelf life of plant-based foods and beverages were observed due to the antimicrobial effects exerted by probiotics and potential probiotic strains which make them useful alternatives to artificially synthesized chemical preservatives.

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Kearsley, M. W. "The shelf life of foods and beverages". Food Chemistry 26, n.º 4 (janeiro de 1987): 316–17. http://dx.doi.org/10.1016/0308-8146(87)90074-4.

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Dawson, Paul, Wesam Al-Jeddawi e Nanne Remington. "Effect of Freezing on the Shelf Life of Salmon". International Journal of Food Science 2018 (12 de agosto de 2018): 1–12. http://dx.doi.org/10.1155/2018/1686121.

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Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.

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Teses / dissertações sobre o assunto "Shelf life of foods"

Gibson, Michael W. "Physico-chemical and shelf-life between baked and extruded pet foods". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.

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Master of Science
Grain Science and Industry
Sajid Alavi
The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were formulated for dry expanded dog food using 0%, 7% and 15% fresh meat inclusion. Major variations between diets were inclusion rates of mechanically deboned chicken, cereal grains, and poultry fat. Each diet was processed with a single screw extruder using various thermal and/or mechanical energy inputs (obtained by varying pre-conditioner stem injection and/or extruder screw speeds). Diets were also processed by baking using a 30 foot experimental oven at 425°F, although the fresh meat inclusion was at 0%, 10% and 20% levels. Proximate analysis of products was conducted. Products were also characterized for physico-chemical properties such as bulk density, piece density, expansion ratio, degree of gelatinization and textural attributes. As fresh meat inclusion increased (0–15%), expansion ratio (4.1–3.5) decreased irrespective of extrusion treatment. Expansion was not evident in the baked kibbles, and bulk and piece densities were up to 56% higher for baked versus extruded kibbles. Textural analysis of extruded kibbles revealed serrated force-deformation response, typical of cellular products, with peak hardness of 2.9–1.5 kgf. On the other hand, baked products had a ‘smooth’ force-deformation response with higher peak hardness than extruded products (up to 3 kgf). Microbial counts for baked products were higher than extruded products, and rancidity profiles as obtained from gas chromatography also had marked differences. The extrusion process was characterized by detailed mass and energy balance analyses, and compared with baking that lacks mechanical energy input. Results from this study provide a useful bench-mark for dry expanded pet food product quality and commonly used processing technologies.

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Tyrer, Helen Linsey. "The effect of storage temperature on the measured predicted shelf life of chilled prepared foods". Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266441.

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Larsen, Ross Allen Andrew. "Food Shelf Life: Estimation and Experimental Design". Diss., CLICK HERE for online access, 2006. http://contentdm.lib.byu.edu/ETD/image/etd1315.pdf.

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Weber, Rebecca J. "Shelf life extension of corn tortillas". Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1115.

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Young, Helen M. "Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending". Thesis, Bournemouth University, 1986. http://eprints.bournemouth.ac.uk/424/.

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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks and chicken a la king were either individually cling wrapped, vacuum packed or packed under modified atmosphere (70% CO , 30N 0) and stored for up to 21 days in a chilled foot vending machine. The growth of naturally occurring micro-organisms was delayed in vacuum packed samples, compared with cling wrapped samples. However, direct inoculation studies indicated that this effect was dependent on the nature of the initial microflora. The public health risk of serving cooked food from vending machines was assessed by means of a survey of the operating temperatures of chilled food vending machines and a review of the growth characteristics of the major food poisoning micro-organisms. Th8 surveyed machines were able to maintain temperatures below 5 C, although this temperature was not universally found. The sensory quality of the chicken samples was examined by two trained taste panels and also a consumer panel. Stepwise discriminant analysis of the trained panel scores indicated that packaging and length of storage had a distinctive and unique effect on the sensory quality of both products. The mean consumer scores were used to construct significant (p<0.05) regression models, which showed that on average consumers preferred the fresh unpackaged sample and least preferred the cling wrapped samples. However, when the consumer scores of individuals were examined by means of Prefmap analysis, subgroups were found to exist within the population that held polar viewpoints in opinion. The results show that MAP and vacuum packaging may be used in place of cling wrapping to extend the shelf-life of certain vended menu items, but of more immediate importance to the vending industry is the implementation of proper temperature control to ensure a hazard free syste

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Feliciano, Lizanel. "Shelf-life Extension of Seafood Using Sanitized Ice". The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1252965039.

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Mohammadbeygy, Tina. "Shelf life extension of preformed pizza using ultraviolet light". Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123317.

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Mold is a common post-processing contaminant in pizza. Since contamination could occur in post-baking process, other safety barriers in addition to packaging are needed to ensure the continued safety of preformed pizza. The present research investigated the use of pulsed UV-light for the purpose of decontaminating Penicillium roqueforti on the surfaces of agar media, bread and preformed pizza. In the first step in the present study, the spatial distribution of pulsed UV-light was investigated. The Petri plates inoculated with Penicillium roqueforti were treated for10 min in the first three effective levels in the treatment chamber (5, 10 and 15 cm). 30, 75 and 90 percent of the surface area of the tray was exposed to pulsed light at 5, 10 and 15 cm from pulsed light lamp, respectively. Apple juice inoculated with E. coli was treated with pulsed UV-light at the same distances (5, 10 and 15 cm) from the light source, 3 voltage inputs (400, 750 and 1,000 V) and 3 treatment times (1, 5 and 10 min). The log reduction in E. coli population treated by pulsed UV-light varied from 1.4 to 2.05 log CFU ml-1. In the second phase of the study, the consistency of mold growth on the surface of flat bread was investigated using two different methods of inoculation; random spot and spread. Two different inoculum populations (102 and 103 CFU ml-1) were also used to assess the effect of inoculum concentration on the distribution and consistency of mold growth. Samples inoculated with 102 CFU ml-1 yielded more homogenously distributed colonies. In the third phase of the study, sensory and microbiological analyses were used to evaluate the effectiveness of pulsed light treatment for shelf life extension of pizza and bread. Up to 40 days shelf-life extension was achieved for 8, 32, and 40 percent of samples with minimal, intermediate and maximal pulsed light treatment, respectively. In the fourth phase of the study, the effectiveness of pulsed light was evaluated for the decontamination of Penicillium roqueforti on the surface of solid agar. Process parameters evaluated were treatment time (1, 3, 5, 7 and 10 min) and voltage input (500, 750 and 1,000 V). The population of Penicillium roqueforti was reduced after 10 min of exposure to pulsed light by 3.74, 5.36 and 6.14 log CFU ml-1, respectively for 500, 750 and 1,000 V. The inactivation data were used to construct models to estimate the inactivation. The results presented in this study indicate that inactivation kinetics was best described by the Weibull model with the smallest root mean squared error (RMSE) (R2 ≥ 0.92). Finally in the last phase of study, culture-dependent and independent methods were applied to study the ecology of preformed pizza. The average population of mesophilic aerobic bacteria (MAB), mesophilic anaerobic bacteria (MANB), lactic acid bacteria (LAB), molds and yeasts (M+Y) were 6.6±0.5, less than 2.4, 2.8±0.6 and 5.4±0.4 log CFU g-1, respectively. Molecular methods incorporating conventional PCR targeting the 18S rRNA gene of fungi, TA cloning of PCR-amplified fragments and sequencing were carried out to detect spoilage fungi in naturally spoiled pre-formed pizza. The cloning approach enabled the putative identification of Saccharomyces cerevisiae, Saccharomyces sp. WW-W23, Penicillium expansum, Penicillium freii, Penicillium sp. HSL, Penicillium sp. ljg1, Rhodotorula mucilaginosa, Monascus fuliginosus, Hordeum jubatum, Galactomyces geotrichum strains as well as uncultured fungus and uncultured eukaryote clones. Overall, pulsed UV-light was found to have a potential use for the decontamination of spoilage microorganisms on the surfaces of solid agar and bakery products. However, further investigation using higher treatment voltages is necessary in order to achieve a higher target decontamination of P. roqueforti.
La pizza pré-cuisinée est couramment contaminée par la moisissure. Puisque la contamination pourrait se produire durant les procédés d'après cuisson, d'autres mesures, en plus de l'emballage, sont nécessaires pour assurer la sécurité permanente des pizzas pré-cuisinée. Cette recherche a examiné l'utilisation de la lumière UV pulsée pour décontaminer Penicillium roqueforti sur la surface de l'agar solide, du pain et de pizzas préformées.Dans la première étape de la présente étude, les paramètres critiques du procédé ont été optimisés pour améliorer l'efficacité des traitements à la lumière pulsée. Les boîtes de Petri inoculées avec Penicillium roqueforti ont été traitées 10 min dans une chambre de traitement pour les trois premiers niveaux d'efficacité (5, 10 et 15 cm). Les résultats démontrent que 30, 75 et 90 pour cent de la surface du plateau a été exposée à la lumière pulsée à 5, 10 et 15 cm respectivement de la source lumineuse. La réduction en log de la population de E. coli traitée par la lumière UV pulsée varie de 1.4 à 2.05 log UFC ml-1.Dans la deuxième phase de l'étude, la cohérence de la croissance des moisissures (Penicillium roqueforti) sur la surface du pain plat a été étudiée en utilisant deux méthodes différentes d'inoculation : par inoculation ponctuelle aléatoire et par étalement. Deux populations d'inoculum différentes (102 et 103 UFC ml-1) ont également été utilisées pour évaluer l'effet de la densité de l'inoculum sur la distribution et la cohérence de la croissance de moisissures. Les échantillons inoculés avec 102 UFC ml-1 ont donné une distribution des colonies plus homogène. À la troisième phase de cette étude, l'analyse sensorielle et microbiologique, ont été utilisées pour évaluer l'efficacité du traitement à la lumière pulsée pour prolonger la durée de vie de la pizza et du pain. Jusqu'à 40 jours de prolongement de la durée de conservation a été obtenue pour 8, 32 et 40 pour cent des échantillons après un traitement à la lumière pulsée minimal, intermédiaire et maximal, respectivement. Dans la quatrième phase de l'étude, l'efficacité d'une lumière UV pulsée à large spectre a été évaluée pour la décontamination de Penicillium roqueforti sur la surface de l'agar solide. La population de Penicillium roqueforti a été réduite après 10 minutes d'exposition à la lumière pulsée par 3.74, 5.36 et 6.14 log UFC ml-1 respectivement pour 500, 750 et 1000 V. Les résultats présentés dans cette étude indiquent que d'inactivation a été mieux décrite par le modèle de Weibull avec la plus petite erreur de moyenne quadratique (RMSE) (R2 ≥ 0.92). Finalement, dans la dernière phase de l'étude, des méthodes dépendantes ou indépendantes des conditions de culture ont été appliquées pour étudier l'écologie des pizzas pré-cuisinées. La moyenne de la population des bactéries mésophiles aérobies (BMA), des bactéries mésophiles anaérobies (BMNA), des bactéries lactiques (BL), des moisissures et des levures (M+L) étaient respectivement de 6.6 ± 0.5, inférieur à 2.4, 2.8 ± 0.6 et 5.4 ± 0.4 log UFC g-1. Les méthodes moléculaires incorporant la PCR conventionnelle ciblant le gène de l'ARNr 18S des champignons, le clonage TA de fragments amplifiés par PCR et le séquençage ont été réalisées pour détecter les champignons altérant les pizzas pré-cuisinées naturellement contaminées. L'approche du clonage a permis l'identification présumée de souches de Saccharomyces cerevisiae, Saccharomyces sp. WW- W23, Penicillium expansum, Penicillium freii, Penicillium sp. HSL, Penicillium sp. ljg1, Rhodotorula mucilaginosa, Monascus fuliginosus, Hordeum jubatum , Geotrichum galactomyces ainsi que des champignons et eucaryotes non cultivés.Dans l'ensemble, la lumière UV pulsée a démontré avoir un potentiel d'utilisation pour la décontamination des microorganismes altérant les surfaces d'agar solide et les produits de boulangerie.

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Gray, Morgan. "Evaluation of oxidized rendered protein meals in pet foods". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20379.

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Master of Science
Grain Science and Industry
Greg Aldrich
Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of extruded pet foods. In Experiment 1, samples of five chicken byproduct meals (CBPM) from each of three locations and five beef meat and bone meals (BMBM) from each of two locations were analyzed for PV, anisidine value (AV), and thiobarbituric acid reactive substances (TBARS). The PV varied by method and location (P < 0.05). The alternative oxidation analytical methods, AV and TBARS, were not strongly correlated to PV (R² > 0.01). In Experiment 2, one metric ton of each unpreserved CBPM and unpreserved BMBM were collected and left unpreserved (U) or preserved with either ethoxyquin (E) or mixed tocopherols (T). These were held at ambient conditions (25°C, 51% RH) and monitored for PV and AV until values plateaued (41 and 63 days for CBPM and BMBM, respectively). Each “aged” meal was then incorporated into a model extruded cat food diet (~30% protein). Samples of kibble for each treatment were collected and stored at an elevated temperature and humidity (40°C, 70% RH) for 18 weeks and an ambient temperature and humidity (~22°C, 45% RH) for 12 months. The initial reduction (P < 0.05) in PV of the U (highly oxidized) BMBM and CBPM after processing suggests oxidation levels were diluted by food production. The oxidized meal led to a shorter shelf life (P < 0.05) in the finished food by PV analysis; but, sensory analysis by quick assessment did not completely corroborate these findings. These results suggest that PV doesn’t fully describe rendered protein meal stability or have a direct impact on shelf life for consumers; but may have a negative impact on pets due to oxidized lipid consumption.

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Lambert, Anne. "Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork". Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70219.

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The effects of irradiation dose (0, 0.5 and 1.0 kGy), various gas atmospheres and storage temperature (5, 15 and 25$ sp circ$C) on the physical, chemical, microbiological, and organoleptic changes in fresh pork were studied using factorial design experiments. The effects on toxin production by Clostridium botulinum were also investigated using challenge studies. Shelf life could be extended to 21 d when product was packaged in 0% O$ sb2$, irradiated at 1.0 kGy and stored at 5$ sp circ$C compared to 4 d for control samples. While the presence of O$ sb2$ in the package headspace enhanced the antimicrobial effects of low-dose irradiation, it adversely affected the organoleptic qualities of pork. Botulinum toxin was detected after only 2 d in all inoculated treatments stored at 25$ sp circ$C. At 15$ sp circ$C, toxin was produced faster when pork was initially packaged with O$ sb2$ or low levels of CO$ sb2$ (15-30%) as compared to 100% N$ sb2$. Higher levels of CO$ sb2$ (45-75%) delayed toxin production. In most treatments, spoilage preceded toxigenesis. Models were developed relating the above factors to the time until toxin production and to the probability of toxigenesis. Temperature, initial O$ sb2$ and irradiation were all significant factors.

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Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts". Thesis, Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temperatures. At two months of storage rancidity was detected at which the headspace concentration of hexanal was 0.39 ppm and a peroxide value of 0.37 meq/kg. Headspace gas chromatography was done to find a quick and effective method for measuring oxidative rancidity. The presence of natural antioxidants was verified to explain the shelf life of macadamia nuts. In textural study, correlations were found between subjective and objective measurements. The product became unacceptable organoleptically above water activity 0.415 when stored at 20 degrees C. This level was established as the critical water activity. There is a need to establish a water activity at which the consumer is likely to reject the product.

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Livros sobre o assunto "Shelf life of foods"

D, Man C. M., e Jones A. A, eds. Shelf life evaluation of foods. Gaithersburg, Md: Aspen Publishers, 1999.

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D, Man C. M., e Jones A. A, eds. Shelf-life evaluation of foods. 2^a ed. Gaithersburg, MD: Aspen Publishers, 2000.

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Man, C. M. D., e A. A. Jones, eds. Shelf Life Evaluation of Foods. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5.

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Man, C. M. D. Shelf Life Evaluation of Foods. Boston, MA: Springer US, 1994.

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Kroll, Dorothy. Shelf life technology for processed foods. Norwalk, CT: Business Communications Co., 1995.

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Cadwallader, Keith R., e Hugo Weenen, eds. Freshness and Shelf Life of Foods. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2003-0836.

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Taormina, Peter J., e Margaret D. Hardin, eds. Food Safety and Quality-Based Shelf Life of Perishable Foods. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4.

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Man, Dominic. Shelf life. Oxford: Blackwell Science, 2002.

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Man, Dominic. Shelf life. Oxford: Blackwell Science, 2002.

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1922-, Charalambous George, ed. Shelf life studies of foods and beverages: Chemical, biological, physical, and nutritional aspects. Amsterdam: Elsevier, 1993.

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Capítulos de livros sobre o assunto "Shelf life of foods"

Symons, H. "Frozen foods". In Shelf Life Evaluation of Foods, 296–316. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_15.

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Makroo, H. A., Preetisagar Talukdar, Baby Z. Hmar e Pranjal Pratim Das. "Frozen Foods". In Shelf Life and Food Safety, 155–64. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-9.

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Majid, Darakshan, Sajad Ahmad Sofi, Abida Jabeen, Farhana Mehraj Allai, H. A. Makroo e Shahnaz Parveen Wani. "Dried Foods". In Shelf Life and Food Safety, 141–54. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-8.

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Nishad, Jyoti, Smruthi Jayarajan e K. Rama Krishna. "Chemical Treatment of Foods". In Shelf Life and Food Safety, 197–226. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-12.

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Tongbram, Thoithoi, Jinku Bora e H. A. Makroo. "Fresh and Refrigerated Foods". In Shelf Life and Food Safety, 113–40. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-7.

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Kaur, Gurkirat, Swati Kapoor e Neeraj Gandhi. "Foods with Edible Coatings". In Shelf Life and Food Safety, 321–50. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-17.

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Manzoor, Arshied, Bisma Jan, Insha Zahoor, Nadira Anjum, Aarifa Nabi, Farhana Mehraj Allai, Qurat Ul Eain Hyder Rizvi, Rayees Ahmad Shiekh, Mohd Aaqib Sheikh e Saghir Ahmad. "Thermal Treatment of Foods". In Shelf Life and Food Safety, 165–80. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-10.

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Rashed, Mahmoud Said, Mabrouk Sobhy e Shivani Pathania. "Active Packaging of Foods". In Shelf Life and Food Safety, 253–84. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-14.

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Choudhury, Nitamani, Farheena Iftikhar e H. A. Makroo. "Non-Thermal Processing of Foods". In Shelf Life and Food Safety, 181–96. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-11.

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Singh, R. P. "Scientific principles of shelf life evaluation". In Shelf Life Evaluation of Foods, 3–26. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_1.

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Trabalhos de conferências sobre o assunto "Shelf life of foods"

Perchonok, Michele H., Beverly Swango, Irene Stevens e Michelle Clynch. "Shelf Life Determination of Thermally Processed Foods". In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2003. http://dx.doi.org/10.4271/2003-01-2621.

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Skudra, Liga, Karlis Loba e Daiga Kunkulberga. "Shelf life assessment of meat pies". In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.046.

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binti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof e Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review". In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.

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Fresh fruit has recently gained popularity in the market for healthy, organic, functional, and convenient foods. Production and consumption of fresh fruit increases from time to time. Consumer demand for fresh fruits that are rich in nutrition and health benefits have presented a challenge to the food industry to obtain appropriate technology to meet the need. However, there are some limitations regarding the storage of the fresh fruits. Fresh fruits cannot stand for a long term due to the rapid of ripening process in the fruit’s tissues. The ripening process commonly related to the respiration and transpiration process in the fruits tissue. Besides, the fresh-cut fruits also easily getting spoilage with a growth of microbial in the fruits. There are some innovations regarding packaging food film from synthetic materials which are quite wide applied in the food industry. This material is not an environmentally friendly due to the synthetic’s materials are not made by natural resources. Study towards the application of natural resources in the formation edible film packaging have been done. It is due to the global demand to replace the synthetic plastic film packaging with biodegradable film packaging that are environmentally friendly and users friendly. This review aims at providing a broad overview of recent scientific research related to preservation of fruits in the food industry and its health effects in consumers. It involved recent analysis of edible film incorporate with different type of essential oils from natural sources such as plants for preservations of fruits.

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Chang, Zhe, Jenneke Heising e Matthijs Dekker. "Antioxidant and antimicrobial active packaging systems". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.

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The shelf life of foods is mostly limited by microbial growth and oxidation reactions. Reducing both these mechanisms by active packaging is an attractive concept to enhance the shelf life. Antimicrobial packages recently developed combine natural antimicrobial compounds like carvacrol and isothiocyanates with biobased polylactic acid (PLA) films. Antioxidant packaging can be used to further improve product quality and extend the shelf life of food by free radical scavenging. As an example, a radical scavenger and singlet oxygen quencher, b-carotene, was incorporated into PLA to develop an antioxidant film. The usage of sunflower oil based oleogel as lipid food model was chosen to focus on the lipid oxidation process. We studied the antioxidant activity and color/thermal properties of the antioxidant loaded PLA film. Preliminary results show that the thermal stability of films was not affected by b-carotene addition. b-carotene significantly improved the antioxidant properties of the films in both DPPH and ABTS radical-scavenging activity tests. We evaluated the oxidation stability of sunflower oil based oleogels as a model food product prepared with different proportions of stearic acid (SA) and hydroxypropyl methylcellulose (HPMC). The difference between direct and indirect contact between the product and the film was determined. Preliminary results show that b-carotene-loaded PLA film was able to inhibit lipid oxidation, reducing the formation of lipid hydroperoxides and TBARS of the resulting oleogels. Further research will be on combining the antioxidant and antimicrobial activity of packaging films to further enhance the shelf life of products vulnerable to oxidation and microbial spoilage.

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U., Alan, Endy S., Wagiman e Jumeri W. "Quality Deterioration and Shelf Life Determination of Purwaceng Coffee based on Packaging Variation using Accelerated Shelf Life Testing (ASLT)". In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010546800003108.

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Farkas, Daniel F., e Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs". In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.

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Nurrochman, Andrieanto, Arviansyah Hermawan, Karunia Budisatrio e Ekavianty Prajatelistia. "Effect of cinnamon oil on banana peel film as antibacterial agents to extent shelf-life of foods". In 1ST INTERNATIONAL SEMINAR ON ADVANCES IN METALLURGY AND MATERIALS (i-SENAMM 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0016283.

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Maldonado-Alvarado, Pedro, e María Trujillo. "Gluten-Free Couscous Made from Quinoa Sprouts: Study of Shelf Life". In la ValSe-Food 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017009.

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices". In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

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Popov, V., D. P. Janevska e R. Gospavic. "An HACCP approach integrating quantitative microbial risk assessment and shelf life prediction". In FOOD AND ENVIRONMENT 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/fenv130121.

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Relatórios de organizações sobre o assunto "Shelf life of foods"

Cairo, Jessica, Iulia Gherman e Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, julho de 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.

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Friedman, Haya, Julia Vrebalov e James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, outubro de 2014. http://dx.doi.org/10.32747/2014.7594401.bard.

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Background : Banana being a monocot and having distinct peel and pulp tissues is unique among the fleshy fruits and hence can provide a more comprehensive understanding of fruit ripening. Our previous research which translated ripening discoveries from tomato, led to the identification of six banana fruit-associated MADS-box genes, and we confirmed the positive role of MaMADS1/2 in banana ripening. The overall goal was to further elucidate the banana ripening signaling pathway as mediated by MADS-boxtranscriptional regulators. Specific objectives were: 1) characterize transcriptional profiles and quality of MaMADS1/2 repressed fruit; 2) reveal the role of additional MaMADSgenes in ripening; 3) develop a model of fruit MaMADS-box mode of action; and 4) isolate new components of the banana ripening signaling pathway. Major conclusion: The functions of the banana MaMADS1-5 have been examined by complimenting the rinor the TAGL1-suppressed lines of tomato. Only MaMADS5 exhibited partial complementation of TAGL1-suppressed and rinlines, suggesting that while similar genes play corresponding roles in ripening, evolutionary divergence makes heterologous complementation studies challenging. Nevertheless, the partial complementation of tomato TAGL1-surpessed and rinlines with MaMADS5 suggests this gene is likely an important ripening regulator in banana, worthy of further study. RNA-seqtranscriptome analysis during ripening was performed on WT and MaMADS2-suppressed lines revealing additional candidate genes contributing to ripening control mechanisms. In summary, we discovered 39 MaMADS-box genes in addition to homologues of CNR, NOR and HB-1 expressed in banana fruits, and which were shown in tomato to play necessary roles in ripening. For most of these genes the expression in peel and pulp was similar. However, a number of key genes were differentially expressed between these tissues indicating that the regulatory components which are active in peel and pulp include both common and tissue-specific regulatory systems, a distinction as compared to the more uniform tomato fruit pericarp. Because plant hormones are well documented to affect fruit ripening, the expressions of genes within the auxin, gibberellin, abscisic acid, jasmonic acid, salicylic and ethylene signal transduction and synthesis pathways were targeted in our transcriptome analysis. Genes’ expression associated with these pathways generally declined during normal ripening in both peel and pulp, excluding cytokinin and ethylene, and this decline was delayed in MaMADS2-suppressed banana lines. Hence, we suggest that normal MaMADS2 activity promotes the observed downward expression within these non-ethylene pathways (especially in the pulp), thus enabling ripening progression. In contrast, the expressions of ACSand ACOof the ethylene biosynthesis pathway increase in peel and pulp during ripening and are delayed/inhibited in the transgenic bananas, explaining the reduced ethylene production of MaMADS2-suppressed lines. Inferred by the different genes’ expression in peel and pulp of the gibberellins, salicylic acid and cytokinins pathways, it is suggested that hormonal regulation in these tissues is diverse. These results provide important insights into possible avenues of ripening control in the diverse fruit tissues of banana which was not previously revealed in other ripening systems. As such, our transcriptome analysis of WT and ripening delayed banana mutants provides a starting point for further characterization of ripening. In this study we also developed novel evidence that the cytoskeleton may have a positive role in ripening as components of this pathway were down-regulated by MaMADS2 suppression. The mode of cytoskeleton involvement in fruit ripening remains unclear but presents a novel new frontier in ripening investigations. In summary, this project yielded functional understanding of the role and mode of action of MaMADS2 during ripening, pointing to both induction of ethylene and suppression of non-ethylene hormonal singling pathways. Furthermore, our data suggest important roles for cytoskeleton components and MaMADS5 in the overall banana ripening control network. Implications: The project revealed new molecular components/genes involved in banana ripening and refines our understanding of ripening responses in the peel and pulp tissues of this important species. This information is novel as compared to that derived from the more uniform carpel tissues of other highly studied ripening systems including tomato and grape. The work provides specific target genes for potential modification through genetic engineering or for exploration of useful genetic diversity in traditional breeding. The results from the project might point toward improved methods or new treatments to improve banana fruit storage and quality.

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Holthuysen, Nancy, Stefanie Kremer e Hilke Bos-Brouwers. The effect of date marking terminology of products with a long shelf life on food discarding behaviour of consumers. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/428726.

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Friedman, Haya, Julia Vrebalov, James Giovannoni e Edna Pesis. Unravelling the Mode of Action of Ripening-Specific MADS-box Genes for Development of Tools to Improve Banana Fruit Shelf-life and Quality. United States Department of Agriculture, janeiro de 2010. http://dx.doi.org/10.32747/2010.7592116.bard.

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Fruit deterioration is a consequence of a genetically-determined fruit ripening and senescence programs, in which developmental factors lead to a climacteric rise of ethylene production in ethylene-sensitive fruits such as tomato and banana. Breeding of tomato with extended fruit shelf life involves the incorporation of a mutation in RIN, a MADS-box transcription factor participating in developmental control signalling of ripening. The RIN mode of action is not fully understood, and it may be predicted to interact with other MADS-box genes to execute its effects. The overall goal of this study was to demonstrate conservation of ripening control functions between banana and tomato and thus, the potential to genetically extend shelf-life in banana based on tools developed in tomato. The specific objectives were: 1. To increase the collection of potential RIN-like genes from banana; 2. To verify their action as developmental regulators; 3. To elucidate MADS-box gene mode of action in ripening control; 4. To create transgenic banana plants that express low levels of endogenous Le-RIN- like, MaMADS- gene(s). We have conducted experiments in banana as well as in tomato. In tomato we have carried out the transformation of the tomato rin mutant with the MaMADS1 and MaMADS2 banana genes. We have also developed a number of domain swap constructs to functionally examine the ripening-specific aspects of the RIN gene. Our results show the RIN-C terminal region is essential for the gene to function in the ripening signalling pathway. We have further explored the tomato genome databases and recovered an additional MADS-box gene necessary for fruit ripening. This gene has been previously termed TAGL1 but has not been functionally characterized in transgenic plants. TAGL1 is induced during ripening and we have shown via RNAi repression that it is necessary for both fleshy fruit expansion and subsequent ripening. In banana we have cloned the full length of six MaMADS box genes from banana and determined their spatial and temporal expression patterns. We have created antibodies to MaMADS2 and initiated ChI assay. We have created four types of transgenic banana plants designed to reduce the levels of two of the MaMADS box genes. Our results show that the MaMADS-box genes expression in banana is dynamically changing after harvest and most of them are induced at the onset of the climacteric peak. Most likely, different MaMADS box genes are active in the pulp and peel and they are differently affected by ethylene. Only the MaMADS2 box gene expression is not affected by ethylene indicating that this gene might act upstream to the ethylene response pathway. The complementation analysis in tomato revealed that neither MaMADS1 nor MaMADS2 complement the rin mutation suggesting that they have functionally diverged sufficiently to not be able to interact in the context of the tomato ripening regulatory machinery. The developmental signalling pathways controlling ripening in banana and tomato are not identical and/or have diverged through evolution. Nevertheless, at least the genes MaMADS1 and MaMADS2 constitute part of the developmental control of ripening in banana, since transgenic banana plants with reduced levels of these genes are delayed in ripening. The detailed effect on peel and pulp, of these transgenic plants is underway. So far, these transgenic bananas can respond to exogenous ethylene, and they seem to ripen normally. The response to ethylene suggest that in banana the developmental pathway of ripening is different than that in tomato, because rin tomatoes do not ripen in response to exogenous ethylene, although they harbor the ethylene response capability This study has a major contribution both in scientific and agricultural aspects. Scientifically, it establishes the role of MaMADS box genes in a different crop-the banana. The developmental ripening pathway in banana is similar, but yet different from that of the model plant tomato and one of the major differences is related to ethylene effect on this pathway in banana. In addition, we have shown that different components of the MaMADS-box genes are employed in peel and pulp. The transgenic banana plants created can help to further study the ripening control in banana. An important and practical outcome of this project is that we have created several banana transgenic plants with fruit of extended shelf life. These bananas clearly demonstrate the potential of MaMADS gene control for extending shelf-life, enhancing fruit quality, increasing yield in export systems and for improving food security in areas where Musaspecies are staple food crops.

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Poverenov, Elena, Tara McHugh e Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, janeiro de 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784

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Doyle, J. P. Seafood Shelf Life as a Function of Temperature. Alaska Sea Grant, University of Alaska Fairbanks, 1989. http://dx.doi.org/10.4027/sslft.1989.

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Crowder, Stephen V. Statistical Framework for Planning a Component Shelf Life Program. Office of Scientific and Technical Information (OSTI), fevereiro de 2017. http://dx.doi.org/10.2172/1346330.

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