Shelf life extension of minimally processed vegetables using combinations of bacterial bioprotection and modified atmosphere packaging
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Kuupäev
2020
Kättesaadav alates
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Kirjastaja
Abstrakt
The objective of the work: to study the effect of combination of bacterial bioprotective
cultures and modified atmosphere packaging for prolonging the refrigerated storage period of
minimally processed vegetables. Sweet pepper, zucchini, eggplant, celery stalks were used for
preparation of minimally processed vegetables. SafePro® bio-products from Chr. Hansen
(Denmark) containing strains of Lactobacillus sakei, Pediococcus acidilactici, Lactobacillus
сurvatus, Leuconostoc carnosum were used as bioconservatives. For packaging minimally
processed vegetables, the bags made of flat multilayer PA/adhesive/PE films and composite
PET/A1/PE film material were used. The bags were filled with gas mixtures including nitrogen
and carbon dioxide. Storage of packaged minimally processed vegetables was carried out in a
refrigerator at a temperature of (4 ± 2) °C for 16 days. The viability of cultures Lactobacillus
sakei, Pediococcus acidilactici, Lactobacillus curvatus, Leuconostoc carnosum in modified
atmosphere packaging was studied. It was revealed that the gas mixture of 60% nitrogen and 40%
carbon dioxide and the culture of Lactobacillus sakei contribute to the preservation of the quality
of fresh-cutsweet pepper, eggplant and zucchini, and Leuconostoc carnosum is the more effective
for celery storing. In the process of refrigerated storage for 14 days, the solids content in the
experimental samples increased 1.3–2.1 times, the loss of organic substances was 26–50%,
depending on the type of vegetables. The developed technology for the refrigeration preservation
of minimally processed vegetables using bio-products treatment and in modified atmosphere
packaging made it possible to increase the shelf life of fresh-cut vegetables by 2 times.
Kirjeldus
Märksõnad
minimally processed vegetables, bacterial bioprotection, Lactobacillus sakei, modified atmosphere packaging, shelf life extension, refrigerated storage, vegetable microbiota, articles