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At least 163 records · Page 9Linked to original sources
PubMed2006

Natural polysaccharide-based gels for dairy food preservation.

The innovative packaging systems described in the present work, based on natural gels, have been shown to increase the shelf life of the Mozzarella cheese, without adding any chemical substance and without thermal procedures. Physical, physicochemical, microbiological, analytical, and mechanical analyses were used to monitor the quality of the cheese as a function of storage type and storage time. In particular, microbiological analysis confirmed that the characteristics of the Mozzarella cheese stored at 4 degrees C in gel are maintained for more than 15 d, whereas samples stored in the mother solution lost important characteristics after 5 d. A penetration test (texture) confirmed that the Mozzarella cheese preserved in the gel maintained mechanical properties similar to those of the fresh product, even after storage for 30 d at 4 degrees C.

Animals↗
PubMed2002

Alternative food-preservation technologies: efficacy and mechanisms.

High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies.

Animals↗
PubMed2003

Nonthermal preservation of foods using combined processing techniques.

In the last 2 decades, consumer demand for fresher, higher quality, and safer food has promoted research on nonthermal methods of food preservation for the inactivation of microorganisms and enzymes as an alternative to thermal processes. However, the high resistance of certain enzymes and microorganisms to nonthermal processes, especially bacterial spores, limit their application. To expand the use of nonthermal processes in the food industry, combinations of these technologies with traditional or emerging food preservation techniques are being studied. The use of nonthermal processes in combination with other preservation technologies presents a number of potential benefits to food preservation. The purpose of this article is to review some successful combinations of different nonthermal technologies, such as high hydrostatic pressure, ultrasound, pulsed electric fields, and irradiation, with traditional or emerging food preservation technologies.

Anti-Bacterial Agents↗
PubMed1976

Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores.

Potassium sorbate, sodium benzoate, sulfur dioxide, and diethylpyrocarbonate (DEPC) were tested for their effectiveness in preventing the outgrowth of Byssochlamys nivea Westling ascospores. Sulfur dioxide was the most inhibitory of the test antimycotics, complete inhibition of colony formation occuring in acidified (pH 3.5) potato dextrose agar containing 50 ppm of the preservative. Complete inhibition of B. nivea ascospore outgrowth in grape juice stored for 60 days was noted in the presence of 300 ppm sulfur dioxide, 400 ppm potassium sorbate, and 600 ppm DEPC. Growth was observed in grape juice containing 1000 ppm sodium benzoate. The presence of up to 100 ppm potassium sorbate in grape juice during heat activation appears to have a stimulatory effect on breaking dormancy, while the other test preservatives at this concentration decrease the heat resistance of B. nivea ascospores. The time elapsed between heat shock and exposure to DEPC or sodium benzoate is critical with respect to the sensitivity of ascospores to these preservatives.

Ascomycota↗