A5077005207- Nanocomposite Films for Food Packaging
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- biodegradable polymer synthesis and properties
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Microplastics and Plastic Pollution
- Food composition and properties
- Plant Physiology and Cultivation Studies
- Sensory Analysis and Statistical Methods
- Listeria monocytogenes in Food Safety
- Polysaccharides Composition and Applications
- Food Waste Reduction and Sustainability
- Microbial Metabolites in Food Biotechnology
- Microbial Inactivation Methods
- Fermentation and Sensory Analysis
- Food Safety and Hygiene
- Organic Food and Agriculture
- Animal Nutrition and Physiology
- Consumer Packaging Perceptions and Trends
- Color perception and design
- Consumer Attitudes and Food Labeling
University of Naples Federico II
2014-2025
Federico II University Hospital
2013-2025
ABSTRACT The microbial spoilage of beef was monitored during storage at 5°C under three different conditions modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O 2 and 40% CO (MAP2), (iii) 20% (MAP3). Pseudomonas , Enterobacteriaceae Brochothrix thermosphacta lactic acid bacteria were by viable counts PCR-denaturing gradient gel electrophoresis (DGGE) analysis 14 days storage. Moreover, headspace gas composition, weight loss, color change also determined each sampling time....
The objective of this work was to study the effect sourdough obtained with selected exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strains on quality bread and its shelf life. Two concentrations were used in order ascertain best composition. Fresh studied by means microbiological, physical, chemical mechanical analysis, whereas thermal properties investigated product results showed that dough prepared 30 g/100 g had a negative impact absence EPS-producing LAB strains, opposite...
There is an urgent need to increase the food supplies fulfil demands of future generations as population world expected grow beyond 10 billion by 2050. An essential component for ensuring global security reduce losses during post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology shelf-life extension products hindering decay kinetics minimally processed fruits vegetables (F&V), restricting mass transfer moisture, aroma, or gases carrying...
Abstract Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With rise food science technology, novel methods are being developed overcome challenges improve seafood quality, shelf life, safety. These range from high‐pressure (HPP) edible coatings, their exploration application in great importance. This review synthesizes recent advancements various emerging technologies used industry critically evaluates efficacy,...
The microbiome of surfaces along the beef processing chain represents a critical nexus where microbial ecosystems play pivotal role in meat quality and safety end products. This study offers comprehensive analysis using whole metagenomics with particular focus on antimicrobial resistance virulence-associated genes distribution. Our findings highlighted that communities change dynamically different steps chain, influenced by specific conditions each micro-environment. Brochothrix...
Poultry production chain comprises a complex network involving various stages from rearing to the final distribution of poultry products. This study explores intricate dynamics within this chain, using shotgun metagenomics, particularly focusing on taxonomic and functional composition microbiome, antibiotic resistance virulence potential. Moreover, impact different packaging storage conditions provides insights into how diverse strategies temperature can shelf-life chicken meat. Microbiome...
Natural and biodegradable polymers have gained significant attention as environmentally friendly alternatives to traditional synthetic materials, especially in food packaging. These materials offer several benefits, such reduced environmental impact, biodegradability, the use of renewable resources. In this context, agri-food waste by-products attracted huge an effective strategy valorize biomasses sources for generation polymeric materials. This review examines biopolymers from plant,...
Composite active films based on sodium caseinate/guar gum were prepared by the incorporation of gallic acid at different concentrations to investigate its effect structure, physicochemical properties, and release kinetics from film. The imparted changes in FT-IR spectra. Water vapor permeability (WVP) decreased up 21% after released GAI*60 μg.ml−1, GAII*250 μg.ml−1 GAIII*650 was 67%, 32% 30% respectively. Similarly, diffusion coefficient also affected an increase concentration was: 8.10 ×...
After isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing carbohydrate sources. Two exopolysaccharide-producing (Lactobacillus curvatus 69B2 Leuconostoc lactis 95A) selected through quantitative analysis solid sucrose yeast extract. The PCR detection homopolysaccharide (gtf lev) heteropolysaccharide (epsA, epsB, epsD epsE, epsEFG) genes showed distributions within...
A wide variety of novel non-thermal processing technologies (NTPTs) are under development to meet the increasing consumer demand for high-quality fruit and vegetable (F&V) products. Understanding consumers' needs possible barriers acceptance these is however essential assess commercial feasibility mildly processed F&Vs. Situated within this context, extending previous work on topic, in paper we present results from a large-scale choice-based conjoint analysis survey investigate choice...
Fruits and vegetables (F&V) products are recommended for the daily diet due to their low caloric content, high amount of vitamins, minerals fiber. Furthermore, these foods a source various phytochemical compounds, such as polyphenols, flavonoids sterols, exerting antioxidant activity. Despite benefits derived from eating raw F&V, quality safety may represent concern, since they can be quickly spoiled have very short shelf-life. Moreover, vehicle pathogenic microorganisms. This study aims...