Publicação
Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage
| Resumo: | Chestnuts are a perishable product that loses weight and spoils quickly. Therefore, it is essential to find methods to reduce economic losses. This study aimed to evaluate the effect of four different packaging materials - polyethene packaging" POLY", polyethene packaging with holes "PH", Modified Atmosphere Packaging "MAP", Vacuum bags "VAC-bags" and unpackaged chestnuts "control" - on the shelf-life of chestnuts stored at room temperature during 0, 2, 4 and 6 weeks. Several parameters such as colour, texture, moisture content, water activity, titratable acidity, total soluble solids, starch, amylose, aerobic mesophiles, and moulds and yeasts were determined. The results showed that the colour, texture, moisture content, water activity, titratable acidity and total soluble solids were little affected by the type of bags used. The starch ranged from 35.2 to 50.4% dry matter (d.m.) without a specific trend, and amylose expressed on the starch basis (25.7 to 45.0%) suggested no remarkable starch functionality changes. On the contrary, significant differences were observed between bags in weight loss, reducing sugars and microbial counts. The VAC-, MAP-, and POLY-bags showed percentages of weight loss lower than 2%, while the control and PH-bags had values equal to 13.2 and 9.2%, respectively. The highest values of reducing sugars were observed in POLY- and PH-bags, followed by the control, suggesting partial hydrolysis of the starch. Furthermore, VAC- and MAP-bags' application caused a considerable decrease in aerobic mesophiles, moulds and yeasts growth compared to the control during two and four weeks of storag |
|---|---|
| Autores principais: | Askri, Firas |
| Outros Autores: | Pereira, Ermelinda; Correia, Paula; Lema, Filipe; Martins, Fátima; Oueslati, Souheib; Droga, Rui; Ramalhosa, Elsa |
| Assunto: | Chestnuts Vaccum bags Polyethene bags Modified Atmosphere Packaging Storage Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851274438443008 |
|---|---|
| author | Askri, Firas |
| author2 | Pereira, Ermelinda Correia, Paula Lema, Filipe Martins, Fátima Oueslati, Souheib Droga, Rui Ramalhosa, Elsa |
| author2_role | author author author author author author author |
| author_facet | Askri, Firas Pereira, Ermelinda Correia, Paula Lema, Filipe Martins, Fátima Oueslati, Souheib Droga, Rui Ramalhosa, Elsa |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Askri, Firas\"},{\"Person.name\":\"Pereira, Ermelinda\",\"Person.identifier.orcid\":\"0000-0002-9431-5059\"},{\"Person.name\":\"Correia, Paula\"},{\"Person.name\":\"Lema, Filipe\",\"Person.identifier.orcid\":\"0000-0002-3439-068X\"},{\"Person.name\":\"Martins, Fátima\"},{\"Person.name\":\"Oueslati, Souheib\"},{\"Person.name\":\"Droga, Rui\"},{\"Person.name\":\"Ramalhosa, Elsa\",\"Person.identifier.orcid\":\"0000-0003-2503-9705\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Askri, Firas Pereira, Ermelinda Correia, Paula Lema, Filipe Martins, Fátima Oueslati, Souheib Droga, Rui Ramalhosa, Elsa |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-02-22T14:58:58Z |
| datacite.date.embargoed.fl_str_mv | 2023-02-22T14:58:58Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Chestnuts Vaccum bags Polyethene bags Modified Atmosphere Packaging Storage Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| datacite.titles.title.fl_str_mv | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Askri, Firas Pereira, Ermelinda Correia, Paula Lema, Filipe Martins, Fátima Oueslati, Souheib Droga, Rui Ramalhosa, Elsa |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-02-22T14:58:58Z |
| dc.date.embargoed.fl_str_mv | 2023-02-22T14:58:58Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/27094 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Iseki-Food Association |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Chestnuts Vaccum bags Polyethene bags Modified Atmosphere Packaging Storage Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| dc.title.fl_str_mv | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Chestnuts are a perishable product that loses weight and spoils quickly. Therefore, it is essential to find methods to reduce economic losses. This study aimed to evaluate the effect of four different packaging materials - polyethene packaging" POLY", polyethene packaging with holes "PH", Modified Atmosphere Packaging "MAP", Vacuum bags "VAC-bags" and unpackaged chestnuts "control" - on the shelf-life of chestnuts stored at room temperature during 0, 2, 4 and 6 weeks. Several parameters such as colour, texture, moisture content, water activity, titratable acidity, total soluble solids, starch, amylose, aerobic mesophiles, and moulds and yeasts were determined. The results showed that the colour, texture, moisture content, water activity, titratable acidity and total soluble solids were little affected by the type of bags used. The starch ranged from 35.2 to 50.4% dry matter (d.m.) without a specific trend, and amylose expressed on the starch basis (25.7 to 45.0%) suggested no remarkable starch functionality changes. On the contrary, significant differences were observed between bags in weight loss, reducing sugars and microbial counts. The VAC-, MAP-, and POLY-bags showed percentages of weight loss lower than 2%, while the control and PH-bags had values equal to 13.2 and 9.2%, respectively. The highest values of reducing sugars were observed in POLY- and PH-bags, followed by the control, suggesting partial hydrolysis of the starch. Furthermore, VAC- and MAP-bags' application caused a considerable decrease in aerobic mesophiles, moulds and yeasts growth compared to the control during two and four weeks of storag |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/acf8964e-14de-44c7-b246-66e93e9ef451/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID |
| id | ipb_91ff01ac9dc79f32940941158ff8eacc |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/27094 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/27094 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Askri, Firas Pereira, Ermelinda Pereira, Ermelinda https://www.ciencia-id.pt/3916-218E-1629 3916-218E-1629 http://orcid.org/0000-0002-9431-5059 0000-0002-9431-5059 Correia, Paula Lema, Filipe Lema, Filipe https://www.ciencia-id.pt/EA17-B3F7-C5FD EA17-B3F7-C5FD http://orcid.org/0000-0002-3439-068X 0000-0002-3439-068X Martins, Fátima Oueslati, Souheib Droga, Rui Ramalhosa, Elsa Ramalhosa, Elsa https://www.ciencia-id.pt/1A1D-FC05-A05D 1A1D-FC05-A05D http://orcid.org/0000-0003-2503-9705 0000-0003-2503-9705 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Iseki-Food Association |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engIseki-Food Associationpt_PTChestnuts are a perishable product that loses weight and spoils quickly. Therefore, it is essential to find methods to reduce economic losses. This study aimed to evaluate the effect of four different packaging materials - polyethene packaging" POLY", polyethene packaging with holes "PH", Modified Atmosphere Packaging "MAP", Vacuum bags "VAC-bags" and unpackaged chestnuts "control" - on the shelf-life of chestnuts stored at room temperature during 0, 2, 4 and 6 weeks. Several parameters such as colour, texture, moisture content, water activity, titratable acidity, total soluble solids, starch, amylose, aerobic mesophiles, and moulds and yeasts were determined. The results showed that the colour, texture, moisture content, water activity, titratable acidity and total soluble solids were little affected by the type of bags used. The starch ranged from 35.2 to 50.4% dry matter (d.m.) without a specific trend, and amylose expressed on the starch basis (25.7 to 45.0%) suggested no remarkable starch functionality changes. On the contrary, significant differences were observed between bags in weight loss, reducing sugars and microbial counts. The VAC-, MAP-, and POLY-bags showed percentages of weight loss lower than 2%, while the control and PH-bags had values equal to 13.2 and 9.2%, respectively. The highest values of reducing sugars were observed in POLY- and PH-bags, followed by the control, suggesting partial hydrolysis of the starch. Furthermore, VAC- and MAP-bags' application caused a considerable decrease in aerobic mesophiles, moulds and yeasts growth compared to the control during two and four weeks of storagapplication/pdfpt_PTEffect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storageAskri, FirasPersonalPereira, ErmelindaDSpacehttp://dspace.org/items/9d6b3744-286d-42bc-b363-533450bdb07cDSpacehttp://dspace.org/items/9d6b3744-286d-42bc-b363-533450bdb07cPereiraErmelindaCiência IDhttps://www.ciencia-id.pt3916-218E-1629ORCIDhttp://orcid.org0000-0002-9431-5059Scopus Author IDhttps://www.scopus.com35222107200Correia, PaulaPersonalLema, FilipeDSpacehttp://dspace.org/items/c2823342-7db5-4197-ae92-09302b8ee4efDSpacehttp://dspace.org/items/c2823342-7db5-4197-ae92-09302b8ee4efLemaFilipeCiência IDhttps://www.ciencia-id.ptEA17-B3F7-C5FDORCIDhttp://orcid.org0000-0002-3439-068XMartins, FátimaOueslati, SouheibDroga, RuiPersonalRamalhosa, ElsaDSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3DSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3RamalhosaElsaCiência IDhttps://www.ciencia-id.pt1A1D-FC05-A05DORCIDhttp://orcid.org0000-0003-2503-9705Scopus Author IDhttps://www.scopus.com6602978189HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-989-9023-52-9DOIIsPartOf10.34623/9hhy-1y832023-02-22T14:58:58Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/27094http://purl.org/coar/access_right/c_abf2open accessChestnutsVaccum bagsPolyethene bagsModified AtmospherePackagingStorageResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology2858539 bytesFundação para a Ciência e a TecnologiaMountain Research Centre6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2021http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/acf8964e-14de-44c7-b246-66e93e9ef451/download6th InternationallSEKI-Food Conference: Sustainable Development Goals in Food Systems: Challenges and Opportunities for the Future: Book of abstracts6868Online |
| spellingShingle | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage Askri, Firas Chestnuts Vaccum bags Polyethene bags Modified Atmosphere Packaging Storage Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| subject.fl_str_mv | Chestnuts Vaccum bags Polyethene bags Modified Atmosphere Packaging Storage Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| title | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage |
| title_full | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage |
| title_fullStr | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage |
| title_full_unstemmed | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage |
| title_short | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage |
| title_sort | Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage |
| topic | Chestnuts Vaccum bags Polyethene bags Modified Atmosphere Packaging Storage Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| topic_facet | Chestnuts Vaccum bags Polyethene bags Modified Atmosphere Packaging Storage Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| url | http://hdl.handle.net/10198/27094 |
| visible | 1 |