ORIGINAL ARTICLE
Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes
| 1 | Laboratory of Biocatalysis, Kemerovo State University, Russia |
| 2 | Institute of Living Systems, Immanuel Kant Baltic Federal University, Russia |
| 3 | Research Institute of Biotechnology, Kemerovo State University, Russia |
| 4 | Department of General Mathematics and Informatics, Kemerovo State University, Russia |
CORRESPONDING AUTHOR
Svetlana Ivanova
Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya 6, 650003, Kemerovo, Russia
Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya 6, 650003, Kemerovo, Russia
Submission date: 2019-02-18
Final revision date: 2019-06-21
Acceptance date: 2019-07-09
Online publication date: 2019-07-22
Publication date: 2019-08-22
Pol. J. Food Nutr. Sci. 2019;69(3):289–296
KEYWORDS
TOPICS
Natural foodBiotechnology/MicrobiologyEffects on food qualityPackagingShelf-life/storageFruitsVegetables
ABSTRACT
During the cultivation and harvesting of fruit and vegetables, a large number of microorganisms accumulate on their surface. Their active and excessive reproduction leads to spoilage of products. The purpose of the study was to assess the effect of combining various packaging technologies with different biopreservatives on the stability of physicochemical and microbiological characteristics of fresh vegetables and fruit during storage. Samples of fruit and vegetable products (apples, tomatoes) were subjected to the following procedures: packaging without treatment, treatment with a mixture of bacteriocin-like substances and packaging with or without modified atmosphere. Packaged samples were stored in a refrigerator at a temperature of 4°C for 25 days. The bacteriocin-like substances in combination with modified atmosphere reduced the contamination of samples by pathogenic microorganisms at least 4 times while maintaining the quality characteristics of the fruit during the storage period. A biopreservative in combination with modified atmosphere can be used to control microbial spoilage and to keep fruit and vegetables fresh after harvest.
FUNDING
The work was carried out with partial financial support of the international financial initiative Eurotransbio [12467r/23886], Russian Foundation for Basic Research [18-016-00063], and Council of the President of the Russian Federation on grants [SP-1374.2018.4].
REFERENCES (45)
1.
Allende, A., Artés, F. (2003). Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce. LWT - Food Science and Technology, 36(8), 779-786.
2.
Alvarez, M.V., Moreira, M. del R., Roura, S.I., Ayala-Zavala, J.F., González-Aguilar, G.A. (2015). Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: Types of antimicrobials. In M. Taylor, (ed.), Handbook of Natural Antimicrobials for Food Safety and Quality. Elsevier Inc., Woodhead Publishing, Cambridge, UK, pp. 287-313.
3.
Argyri, A.A., Nisiotou, A.A., Pramateftaki, P., Doulgeraki, A.I., Panagou, E.Z., Tassou, C.C. (2015). Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging. LWT - Food Science and Technology, 62(1), 783-790.
4.
Ayala-Silva, T., Schnell, R.J., Meerow, A.W., Winterstein, M., Cervantes, C., Brown, J.S. (2005). Determination of color and fruit traits of half-sib families of mango (Mangifera indica L.). Proceedings of the Florida State Horticultural Society, 118, 253-257.
5.
Bessemans, N., Verboven, P., Verlinden, B., Nicolaï, B. (2016). A novel type of dynamic controlled atmosphere storage based on the respiratory quotient (RQ-DCA). Postharvest Biology and Technology, 115, 91–102.
6.
Briassoulis, D., Mistriotis, A., Giannoulis, A., Giannopoulos, D. (2013). Optimized PLA-based EMAP systems for horticultural produce designed to regulate the targeted in package atmosphere. Industrial Crops and Products, 48, 68–80.
7.
Burke, D.G., Cotter, P.D., Ross, R.P., Hill, C. (2013). Microbial production of bacteriocins for use in foods. In B. McNeil, D. Archer, I. Giavasis, L. Harvey, (eds.), Microbial Production of Food Ingredients, Enzymes and Nutraceuticals, Elsevier Inc., Woodhead Publishing, Cambridge, UK, pp. 353-384.
8.
Buzby, J.C., Hyman, J. (2012). Total and per capita value of food loss in the United States. Food Policy, 37(5), 561-570.
9.
Cavicchioli, V.Q., Camargo, A.C., Todorov, S.D., Nero, L.A. (2017). Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Journal of Dairy Science, 100(4), 2526-2535.
10.
Choi, D.S., Park, S.H., Choi, S.R., Kim, J.S., Chun, H.H. (2015). The combined effects of ultraviolet-C irradiation and modified atmosphere packaging for inactivating Salmonella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage. Food Packaging and Shelf Life, 3, 19-30.
11.
Colgecen, I., Aday, M.S. (2015). The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality. Postharvest Biology and Technology, 109, 10-19.
12.
De Laurentiis, V., Corrado, S., Sala, S. (2018). Quantifying household waste of fresh fruit and vegetables in the EU. Waste Management, 77, 238-251.
13.
Dyshlyuk, L., Babich, O., Prosekov, A., Ivanova, S., Pavsky, V., Yang, Y. (2017). In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour. Bioactive Carbohydrates and Dietary Fibre, 12, 20-24.
14.
Erkan, M., Gübbük, P.H., Karasahln, I. (2004). Effectts of controlled atmosphere storage on scald development and postharvest physiology of Granny Smith apples. Turkish Journal of Agriculture and Forestry, 28(1), 43-48.
15.
Fagundes, C., Moraes, K., Pérez-Gago, M.B., Palou, L., Maraschin, M., Monteiro, A.R. (2015). Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes. Postharvest Biology and Technology, 109, 73-81.
16.
FAO (2011). Global food losses and food waste - Extent, causes and prevention. Rome, Italy.
17.
García, B.S.A., Nunes, N.J., Silva, C.S. (1998). Effect of different pre-freezing treatments on the quality of frozen strawberries variety Chandler. Ciencia e Tecnologia de Alimentos, 18, 82–86.
18.
Gross, J. (1991). Pigments in Vegetables-Chlorophylls and Carotenoids. Van Nostrand Reinhold, New York, USA.
19.
Ho, V.T.T., Lo, R., Bansal, N., Turner, M. (2018). Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control, 85, 472-483.
20.
HunterLab, (2008). Hunter L, a, b colour scale. Applications Note, 8(9), 1-4.
21.
Hussein, Z., Caleb, O.J., Opara, U.L. (2015). Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce - A review. Food Packaging and Shelf Life, 6, 7-20.
22.
Jaeger, l.R., Machín, L., Aschemann-Witzel, J., Antúnez, L., Harker, F.R., Ares, G. (2018). Buy, eat or discard? A case study with apples to explore fruit quality perception and food waste. Food Quality and Preference, 69, 10-20.
23.
Javanmardi, J., Kubota, C. (2006). Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biology and Technology, 41, 151-155.
24.
Jouki, M., Khazaei, N. (2014). Effect of low-dose gamma radiation and active equilibrium modified atmosphere packaging on shelf life extension of fresh strawberry fruits. Food Packaging and Shelf Life, 1(1), 49-55.
25.
Kader, A.A., Saltveit, M. (2003). Atmosphere modification. In J.A. Bartz, J.K. Brecht, (eds.), Postharvest Physiology and Pathology of Vegetables, Marcel Dekker Inc, New York, USA, pp. 229-246.
26.
Khorshidi, J., Tabatabaei, F.M., Ahmadi, F.M. (2010). Storage temperature effects on the postharvest quality of apple (Malus domestica Borkh. cv. “Red Delicious”). New York Science Journal, 3(3), 67-70.
27.
Leite, J.A., Tulini, F.L., dos Reis-Teixeira, F.B., Rabinovitch, L., Chaves, J.Q., Rosa, N.G., Cabral, H., De Martinis, E.C.P. (2016). Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: Preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp. LWT - Food Science and Technology, 72, 261-266.
28.
Leroi, F., Cornet, J., Chevalier, F., Cardinal, M., Coeuretc, G., Chaillouc, S., Joffraud, J.-J. (2015). Selection of bioprotective cultures for preventing cold-smoked salmon spoilage. International Journal of Food Microbiology, 213, 79-87.
29.
Ma, L., Zhang, M., Bhandari, B., Gao, Z. (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science & Technology, 64, 23-38.
30.
Mditshwa, A., Fawole, O.A., Vries, F., van der Merwe, K., Crouch, E., Opara, U.L. (2017). Minimum exposure period for dynamic controlled atmospheres to control superficial scald in ‘Granny Smith’ apples for long distance supply chains. Postharvest Biology and Technology, 127, 27–34.
31.
Molloy, E.M., Hill, C., Cotter, P.D., Ross, R.P. (2011). Bacteriocins. In J.W. Fuquay, P.F. Fox, P.L.H. McSweeney, (eds.), Encyclopedia of Dairy Sciences, 2nd edn., Elsevier Inc., Academic Press, London, UK, pp. 420-429.
32.
Nes, I.F., Brede, D.A., Holo, H. (2006). The nonlantibiotic heat-stable bacteriocins in Gram-positive bacteria. In A.J. Kastin, (ed.), Handbook of Biologically Active Peptides. Elsevier Inc., Academic Press, Boston, USA, pp. 107-114.
33.
O'Bryan, C.A., Crandall, P.G., Ricke, S.C., Ndahetuye, J.B. (2015). Lactic acid bacteria (LAB) as antimicrobials in food products: Types and mechanisms of action. In M. Taylor, (ed.), Handbook of Natural Antimicrobials for Food Safety and Quality, Elsevier Inc., Woodhead Publishing, Cambridge, UK, pp. 117-136.
34.
Oliveira, M., Abadias, M., Usall, J., Torres, R., Teixidó, N., Viñas, I. (2015). Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables. Trends in Food Science & Technology, 46(1), 13-26.
35.
Paskeviciute, E., Zudyte, B., Luksiene, Z. (2018). Towards better microbial safety of fresh produce: Chlorophyllin-based photosensitization for microbial control of foodborne pathogens on cherry tomatoes. Journal of Photochemistry and Photobiology B: Biology, 182, 130-136.
36.
Prosekov, A.Y., Ivanova, S.A. (2018). Food security: The challenge of the present. Geoforum, 91, 73-77.
37.
Putnik, P., Roohinejad, S., Greiner, R., Granato, D., Bekhit, A.E. – D.A., Kovačević, D.B. (2017). Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review. Food Control, 80, 411-419.
38.
Sanger, F., Nicklen, S., Coulson, A.R. (1977). DNA sequencing with chain-terminating inhibitors. Proceedings of the National Academy of Sciences of the United States of America, 74(12), 5463-5467.
39.
Settanni, L., Corsetti, A. (2008). Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology, 121(2), 123-138.
40.
Tumwesigye, K.S., Sousa, A.R., Oliveira, J.C., Sousa-Gallagher, M.J. (2017). Evaluation of novel bitter cassava film for equilibrium modified atmosphere packaging of cherry tomatoes. Food Packaging and Shelf Life, 13, 1-14.
41.
Visser, T., Schaap, A.A., de Vries, D.P. (1968). Acidity and sweetness in apple and pear. Euphytica, 17(2), 153-167.
42.
Wang, Y., Bai, J., Long, L.E. (2015). Quality and physiological responses of two late-season sweet cherry cultivars ‘Lapins’ and ‘Skeena’ to modified atmosphere packaging (MAP) during simulated long distance ocean shipping. Postharvest Biology and Technology, 110, 1-8.
43.
Watson R.R., Preedy V.R. (2016). Fruits, Vegetables, and Herbs. Bioactive Foods in Health Promotion. Academic Press, Elsevier Inc., Oxford, UK.
44.
Wright, K.P., Kader, A.A. (1997). Effect of controlled atmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Postharvest Biology and Technology, 10(1), 89-97.
45.
Zimina, M.I., Sukhih, S.A., Babich, O.O., Noskova, S.Yu., Abrashina, A.A., Prosekov, A.Yu. (2016). Investigating antibiotic activity of the genus Bacillus strains and properties of their bacteriocins in order to develop next-generation pharmaceuticals. Foods and Raw Materials, 4(2), 92-100.
CITATIONS (2):
1.
Encapsulation Systems for Antimicrobial Food Packaging Components: An Update
Raquel Becerril, Cristina Nerín, Filomena Silva
Molecules
Raquel Becerril, Cristina Nerín, Filomena Silva
Molecules
2.
Sea Buckthorn and Rosehip Oils with Chokeberry Extract to Prevent Hypercholesterolemia in Mice Caused by a High-Fat Diet In Vivo
Lubov Tereshchuk, Kseniya Starovoytova, Olga Babich, Lyubov Dyshlyuk, Irina Sergeeva, Valery Pavsky, Svetlana Ivanova, Alexander Prosekov
Nutrients
Lubov Tereshchuk, Kseniya Starovoytova, Olga Babich, Lyubov Dyshlyuk, Irina Sergeeva, Valery Pavsky, Svetlana Ivanova, Alexander Prosekov
Nutrients
Related articles
