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Applied Sciences
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Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects
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Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 May 2023) | Viewed by 8594

Special Issue Editors

Dr. Marta Chmiel

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: meat packaging; food quality; meat quality defects
Special Issues, Collections and Topics in MDPI journals
Dr. Lech Adamczak

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: meat quality; meat composition; meat products quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is a great pleasure to introduce to you a new Special Issue of Applied Sciences, which intends to highlight the latest advances and prospects in food storage, spoilage and shelf life.

Only a small percentage of food is consumed immediately after being produced. Most often, it requires confectioning, packing, and therefore storage in appropriate conditions, ensuring the longest possible shelf life. Food spoilage as a result of chemical and microbiological changes is the main topic of many current studies. These processes cause significant economic losses in the food industry, trade and retail. The results of the latest research and achievements in the field of limiting the negative changes occurring in food during its storage should therefore be widely disseminated.

Manuscripts submitted to SI may cover, but are not limited to, the following topics: changes in the quality parameters of food packed with different methods during storage (including vacuum and modified atmosphere packaging systems as well as active, intelligent and antimicrobial packaging systems), influence of edible packaging (films and coatings) on shelf life of food, influence of storage conditions on on spoilage and shelf life of food, shelf life simulation including commercial conditions, shelf life of food and possibilities of its extension, and chemical and microbiological factors affecting shelf life of food. Original research and review articles are welcome.

Prof. Dr. Marta Chmiel
Prof. Dr. Lech Adamczak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food quality
  • packagings
  • storage conditions
  • food waste
  • antioxidants
  • food chain
  • antimicrobial effect
  • shelf life

Published Papers (5 papers)

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Research

20 pages, 2591 KiB  
Article
The Structure-Forming Potential of Selected Polysaccharides and Protein Hydrocolloids in Shaping the Properties of Composite Films Using Pumpkin Purée
by Monika Janowicz, Justyna Kadzińska, Agnieszka Ciurzyńska, Karolina Szulc, Sabina Galus, Magdalena Karwacka and Małgorzata Nowacka
Appl. Sci. 2023, 13(12), 6959; https://doi.org/10.3390/app13126959 - 8 Jun 2023
Cited by 2 | Viewed by 1080
Abstract
The work aimed to investigate the rheological properties and the gelling process of selected film-forming solutions obtained based on hydrocolloids, such as sodium alginate, highly methylated pectin, and soy protein isolate with the addition of pumpkin purée. It was found that both concentration [...] Read more.
The work aimed to investigate the rheological properties and the gelling process of selected film-forming solutions obtained based on hydrocolloids, such as sodium alginate, highly methylated pectin, and soy protein isolate with the addition of pumpkin purée. It was found that both concentration of hydrocolloid and the addition of pumpkin purée affected the rheological parameters. The non-linear nature of the flow curves was demonstrated, which allowed the curves to be described using the Ostwald de Waele model. The addition of pumpkin purée and the concentration of the structure-forming substance affected the apparent viscosity of the composite film-forming solutions. Considering the applied parameters, only the gelation temperature of composite gelatin film-forming solutions with the addition of pumpkin purée was possible to determine. Additionally, degassing of the solutions with the addition of pumpkin purée resulted in the reduction of the aeration degree and smoothening of the edible films’ surface. Full article
(This article belongs to the Special Issue Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects)
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19 pages, 3055 KiB  
Article
Shelf-life Assessment on European Cucumber Based on Accelerated Temperature–Humidity Stresses
by Manuel Ivan Rodriguez Borbon, Hansuk Sohn, Efren Delgado, Donovan O. Fuqua, Manuel Arnoldo Rodríguez Medina, Diego Tlapa and Yolanda Baez-Lopez
Appl. Sci. 2023, 13(4), 2663; https://doi.org/10.3390/app13042663 - 19 Feb 2023
Viewed by 1563
Abstract
The supply chain has been significantly impacted recently, and as a result the handling of products at the delivery and supply stage is of great importance. Currently, the agronomic industry is one of the most studied, but the reliability of harvests is not [...] Read more.
The supply chain has been significantly impacted recently, and as a result the handling of products at the delivery and supply stage is of great importance. Currently, the agronomic industry is one of the most studied, but the reliability of harvests is not usually evaluated. This study uses a novel reliability analysis with an accelerated life test to expose the European cucumber (Cucumis sativus L.) to accelerated temperature and humidity conditions. The objective is to observe the effect of both factors on the deterioration of the product. The analysis includes a degradation analysis to determine the significant factors causing degradation, followed by an accelerated life test (ALT) to determine the product’s shelf life. Finally, through the development of a reliability model, storage times for cucumbers under normal storage conditions are predicted. Full article
(This article belongs to the Special Issue Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects)
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9 pages, 479 KiB  
Article
Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study
by Monika Modzelewska-Kapituła, Andrzej Lemański, Weronika Zduńczyk and Anna Zadernowska
Appl. Sci. 2022, 12(23), 12429; https://doi.org/10.3390/app122312429 - 5 Dec 2022
Cited by 1 | Viewed by 1392
Abstract
The aim of this study was to investigate the possibility of Listeria monocytogenes growth in cooked sausages produced in the same meat processing plant without or with a direct nitrite addition (alternatively cured, AC, and nitrite cured, control). The AC and control sausages [...] Read more.
The aim of this study was to investigate the possibility of Listeria monocytogenes growth in cooked sausages produced in the same meat processing plant without or with a direct nitrite addition (alternatively cured, AC, and nitrite cured, control). The AC and control sausages were inoculated with a mix of three L. monocytogenes strains. Products (n = 24 sausages for each product type) were vacuum-packed and stored for 10 days at 6 °C. Residual nitrite and salt contents, water activity and the number of L. monocytogenes were determined in products. A higher nitrite content was found in the control (44.9 mg/kg) compared with AC (12.1 mg/kg). Significantly higher L. monocytogenes counts at the 6th and the 8th day were noted in AC sausages, however at the 10th day they did not differ significantly between the treatments (2.96 and 3.27 log10 CFU/g in the control and AC, respectively). AC sausages showed a growth potential value of 0.64, which indicates the possibility of L. monocytogenes growth on the surface of alternatively cured products. In contrast, a growth potential value of 0.21 was found in control sausages, which indicates that nitrite cured sausages did not support the pathogen growth at 6 °C. Full article
(This article belongs to the Special Issue Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects)
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12 pages, 308 KiB  
Article
The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage
by Dorota Pietrzak, Adam Zwolan, Marta Chmiel, Lech Adamczak, Aneta Cegiełka, Elżbieta Hać-Szymańczuk, Ewa Ostrowska-Ligęza, Tomasz Florowski and Jan Oszmiański
Appl. Sci. 2022, 12(19), 9612; https://doi.org/10.3390/app12199612 - 24 Sep 2022
Viewed by 1737
Abstract
Buckwheat hulls, due to their high content of phenolic compounds, could be used as a promising food ingredient, the use of which would reduce the waste generated during the production of buckwheat groats. The aim of this study was to investigate the influence [...] Read more.
Buckwheat hulls, due to their high content of phenolic compounds, could be used as a promising food ingredient, the use of which would reduce the waste generated during the production of buckwheat groats. The aim of this study was to investigate the influence of buckwheat hull extracts on the quality of chicken meatballs. Meatballs were produced according to three different treatments: without extracts (Control) and with water (WE) and ethanolic (EE) extracts of buckwheat hulls. The phenolic compositions of the extracts were analysed and their effects on the colour, lipid oxidation, microbiological and sensory qualities of the chicken meatballs were studied. The ethanolic extract of buckwheat hulls was characterised by a total polyphenolic content more than double that of the water extract. Rutin was the major phenolic compound identified in the extracts, with the ethanolic extract containing more than four times as much rutin as the water extract. Oxidative changes in lipids in the meatballs prepared with extracts of buckwheat hulls occurred more slowly than those in Control. This was indicated by lower TBARS values and the longest fat induction time. The results suggested that, although the ethanolic extract of buckwheat hulls was characterised by a higher content of polyphenolic compounds compared to the water extract, both additives showed similar antioxidant activities in chicken meatballs during 14 days of refrigerated storage. Full article
(This article belongs to the Special Issue Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects)
23 pages, 1279 KiB  
Article
Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks
by Monika Janowicz, Agnieszka Ciurzyńska, Magdalena Karwacka, Jolanta Kowalska and Sabina Galus
Appl. Sci. 2022, 12(13), 6379; https://doi.org/10.3390/app12136379 - 23 Jun 2022
Cited by 1 | Viewed by 1753
Abstract
Nowadays, the popularity of snack foods is increasing due to the fast-paced lifestyle of society. Thanks to the prevailing trends related to a healthy lifestyle and organic food, the need to create new products is increasing, but also more and more attention is [...] Read more.
Nowadays, the popularity of snack foods is increasing due to the fast-paced lifestyle of society. Thanks to the prevailing trends related to a healthy lifestyle and organic food, the need to create new products is increasing, but also more and more attention is being paid to high nutritional value. The aim of the study has been to evaluate the energy, nutritional, and health-promoting value of freeze-dried vegetable-based products with hydrocolloids as structure forming additives. The research included mathematical estimation of the energy and nutrients content, as well as selected health-promoting components, such as vitamins and micro- and macro-nutrients. The calculation was based on tabular data of the nutritional values each components of the products. In addition, the quality of the bars has been assessed by means of the daily requirement and the nutritional quality index. The bars have proven to be characterized by high energy and nutritional and health-promoting value. The Index Nutritional Quality (INQ) indicator has shown that the tested products are incorrectly adjusted in terms of the content of nutrients in relation to the energy supplied. The broccoli bar has turned out to be the best option because it has the highest content of protein, fat, and all the relevant vitamins and minerals. Obtained results verified that tested snacks were not enough to cover daily intake of specific nutrients, but introducing such products to balanced diet may have beneficial influence on human health and well-being. Full article
(This article belongs to the Special Issue Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects)
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