Food Packaging
Zohreh Mashak; Manizheh Rezaloo
Abstract
One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this ...
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One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this study, the combined effect of different concentrations of Cuminum cyminum essential oil (CEO; 0, 0.3, 0.6, and 0.9%) and gelatin-nanochitosan film on chicken meat packaging was investigated during 12 days of refrigerated storage. The results showed that the addition of CEO to the gelatin–nanochitosan significantly influenced the thickness, tensile strength, and elongation at break (p < 0.05). The results indicate that the use of gelatin-nanochitosan films containing 0.6% and 0.9% CEO had a significant inhibitory effect on total bacterial count, coliforms, psychrophilic, and lactic acid bacteria. Based on the results of the application of gelatin-nanochitosan film with 0.6% and 0.9% CEO to chicken fillets, the quality of chicken fillets could be maintained during storage without any adverse sensory effects.
Food Safety
Mkumbukwa H Nyomolelo; Rashid Suleiman; V.C.K Silayo; Mariam Mtunguja
Abstract
In Tanzania, tomatoes (Solanum lycopersicum) are widely cultivated and consumed, yet substantial postharvest losses occur due to their high perishability. Drying is a promising method to extend shelf life and add value to tomato products. This study evaluated the physicochemical, nutritional, microbiological, ...
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In Tanzania, tomatoes (Solanum lycopersicum) are widely cultivated and consumed, yet substantial postharvest losses occur due to their high perishability. Drying is a promising method to extend shelf life and add value to tomato products. This study evaluated the physicochemical, nutritional, microbiological, and sensory qualities of tomato soup powders produced using solar tunnel and electric dryers, stored in paper and plastic packaging at room temperature for five months. Two soup formulations were prepared using blends of dried tomato, garlic, onion, ginger, turmeric, cinnamon, monosodium glutamate, and cornstarch, differing in ingredient ratios. The pH, titratable acidity, total soluble solids, lycopene, β-carotene, vitamin C, and yeast and mold counts were measured to assess the effects of drying techniques, packaging materials, and storage duration. Results showed that drying method and packaging significantly influenced nutrient retention and microbial stability (p < 0.05). Soups dried with an electric dryer and packed in polyethylene retained higher nutrients, with lycopene decreasing from 17.35 to 13.12 mg/100 g, β-carotene from 5.20 to 3.85 mg/100 g, and vitamin C from 42.30 to 28.10 mg/100 g over five months. Microbial counts in polyethylene-packed samples remained below 10³ CFU/g after four months but exceeded limits in paper-packed samples. Sensory evaluation indicated both products were acceptable, with a slight preference for electric-dried soups. Overall, combining electric drying with polyethylene packaging effectively preserved the nutritional quality, microbial safety, and sensory acceptability of tomato soup powders for up to four months, offering a practical approach to reducing tomato postharvest losses.
