Active packaging solution to prolong the shelf life of rocket salad

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dc.contributor.authorDanza, Alessandra
dc.contributor.authorConte, Amalia
dc.contributor.authorCedola, Annamaria
dc.contributor.authorChisacova, Inna
dc.contributor.authorDel Nobile, Matteo Alessandro
dc.date.accessioned2019-10-27T22:58:59Z
dc.date.available2019-10-27T22:58:59Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractThe best packaging conditions for rocket salad were assessed by subsequent experimental trials. In the first step, a preliminary screening of different packaging materials was performed and two micro-perforated oriented polypropylene films with different micro-hole diameters (90 and 110 mu m) were selected as best packaging solutions. In the subsequent experimental step, modified headspace conditions were applied without any improvement on product quality. In the last step, the effects of an ethylene adsorbent were analysed. Rocket salad packaged in both films with the ethylene adsorbent recorded a shelf life of about 16 days, compared to the control samples that remained acceptable for 13 days. During storage, the microbial quality (mesophilic and psychrotrophic bacteria, pseudomonadaceae, lactic acid bacteria, yeasts, total coliforms and enterobacteriacae), the pH, the colour changes and the main sensory parameters were also monitored.en_US
dc.description.sponsorshipEuropean program 'Comprehensive approach to enhance quality and safety of ready to eat fresh products (QUAF-ETY)'en_US
dc.description.sponsorshipThis work was financially supported by the European program 'Comprehensive approach to enhance quality and safety of ready to eat fresh products (QUAFETY)'.en_US
dc.identifier.doi10.1111/ijfs.12946
dc.identifier.endpage2693en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issn0950-5423en_US
dc.identifier.issn1365-2621en_US
dc.identifier.issue12en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2688en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.12946
dc.identifier.urihttps://hdl.handle.net/11454/51694
dc.identifier.volume50en_US
dc.identifier.wosWOS:000367666800022en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFresh-cut rocketen_US
dc.subjectminimally processed fooden_US
dc.subjectpackaging designen_US
dc.subjectshelf lifeen_US
dc.titleActive packaging solution to prolong the shelf life of rocket saladen_US
dc.typeArticleen_US

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