Evaluation of perforation-mediated modified atmosphere packaging for the commercialization of bulk purple passion fruit under refrigeration.

Modified atmosphere packaging (MAP) is widely used to preserve fresh fruits. In the case of exporting products in bulk formats (2-5 kg), perforated MAP can help extend shelf life if appropriately configured to reach suitable gas levels. This study evaluated the configuration of a perforated MAP system for purple passion (Passiflora edulis Sims) fruits based on modeling and simulation of changes in gas levels within the package headspace and experimental data on the respiration and transpiration of the fruits.

Evaluation and modeling of acrylonitrile migration from polypropylene for food packaging.

This study validated an analytical technique using headspace gas chromatography with flame ionization detection to quantify acrylonitrile monomer with a quantification limit of 0.10 ± 0.04 µg kg .

Physicochemical characterization of cape gooseberry (Physalis peruviana L.) fruits ecotype Colombia during preharvest development and growth.

Cape gooseberry fruits are increasingly recognized due to their excellent organoleptic and functional characteristics as a food. As the cultivation of this fruit expands, it is necessary to determine the quality characteristics and evolution of the new growing zones. This study sought to characterize the growth and development of cape gooseberry fruits, Ecotype Colombia, in the Ventaquemada region (Department of Boyacá in Colombia).

Determination of changes in physicochemical and sensory characteristics of purple passion fruit with the application of different packaging systems, including an ethylene scavenger additive.

To achieve a suitable packaging configuration, it is important first to determine the physicochemical characteristics related to the packaged product. In this study, the physicochemical characterization of fresh purple passion fruits of three different ripening stages was carried out to determine key variables for the packaging, such as O consumption and CO -ethylene production rates. Subsequently, intermediate-ripe fruits were packaged for 21 days at 6 °C under three packaging conditions: Xtend perforated bags, low-density polyethylene (LDPE) bags, and LDPE bags with a novel ethylene scavenger active additive (ESAA).

Evaluation and modeling of changes in color, firmness, and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium-modified atmosphere packaging.

In this study cut, pineapple slices of 1 cm thick were packaged and stored at different temperatures and equilibrium modified atmosphere packages (EMAPs) to determine changes of color and firmness over time to represent physicochemical shelf life. From the experimental data, a variance analysis was performed to determine the effect of temperature and O level on the evolution of color (CIELAB coordinates) and firmness. It was observed that the evolution in L , a , and b coordinates is independent on O concentration in the EMAP system.

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry ( Benth).

Blackberry fruits are fresh products with wide market possibilities but of very limited shelf life (3-6 days). To develop preservation alternatives, the effect and interaction of a modified atmosphere packaging and an edible coating based on guar gum were determined on the shelf life and quality properties of blackberry cv. Castilla stored at 5 ℃.

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage.

Fresh poultry products such as chicken breast are very convenient for consumption due to their availability and nutritional and sensory characteristics but they have a short shelf life (3-5 days) due to their high water activity and propensity to microbial contamination and spoilage. In this work, the characteristics of edible coatings (EC) prepared from various formulations of guar gum (GG) and isolated soy protein were evaluated. From this evaluation, and due to the guar gum EC being the most suitable, antimicrobial coatings were prepared with different proportions of GG, nisin, and oregano oil to determine its effect on shelf life and change in physicochemical and microbiological properties of chicken breast fillets under refrigerated conditions.

Evaluation and modeling of changes in shelf life, firmness and color of 'Hass' avocado depending on storage temperature.

In this study, 'Hass' avocado samples were stored at different temperatures to determine changes in firmness, color and other physicochemical support properties throughout the storage time and to represent shelf life depending on temperature from the evolution of these quality properties. From the experimental data, a set of models were adjusted to represent the change of each property as a function of time and temperature by using a first-order kinetics to represent the evolution of lightness (L*) and the chromatic coordinate b*, and a logistic equation to represent firmness and a*. The effect of temperature was represented by using Arrhenius equations.