Shelf-life extension

The confectionery industry utilizes the emulsification, antistick, and viscosity properties of lecithin and benefits from the concurrent effects of shelf-life extension, texture improvement, and decreased production costs (83). A product such as caramel will not blend correctly in the absence of lecithin. Uniform dispersion of fat, aided by lecithin, will decrease stickiness and provide tenderness for ease of cutting. The natural antioxidant properties of lecithin slow the decay of any product in which it is incorporated. Viscosity is very important in the chocolate industry where shape is often a requirement for consumer acceptability. High concentrations of butter, such as cocoa butter, impart high viscosity, which in turn makes... 

Rico, D., Martin-Diana, A.B., Barry-Ryan, C., Frias, J.M., Henehan, G.T.M., and Barat, J.M. 2008. Use of neutral electrolysed water (EW) for quality maintenance and shelf life extension of minimally processed lettuce. Innovative Food Science Emerging Technologies 9 37-48. 

Boskou, G. and Debevere, J. 2000. Shelf life extension of cod fillets with an accurate buffer spray prior to packaging under modified atmosphere. Food Additives... 

Ashie, I.N.A., Smith, J.O., and Simpson, B.K. 1996. Spoilage and shelf life extension of fresh fish/shellfish. Critical Reviews in Food Science and Nutrition 36 87-122. 

Shelf Life Extension. Applying radiation doses of 0.02-0.15 kGy will inhibit the sprouting of potatoes, onions and garlic for 6 months or longer, while doses of 0.12-0.75 kGy will delay the ripening of tropical fruits such as papayas, mangoes and some varieties of bananas. Some delay in senescence was found in... 

Pao, S. and Petracek, P.D. 1997. Shelf life extension of peeled oranges by citric acid treatment. Food Microbiology 14 485 91. 

Sellahewa, J. 2002. Shelf life extension of orange juice using high pressure processing. Fruit Processing 344—350. 

B.G. 1999. Shelf-life extension of raw skim milk by combining heat and pulsed electric fields. In Barbosa-Canovas, G.V. and Lombardo, S. (Eds.), The 6th Conference of Food Engineering CoFE rlenis 99), AIChE, Dallas, TX, pp. 349-355. 

Min, S., Evrendilek, G.A., and Zhang, H.Q. 2007. Pulsed electric fields Processing system, microbial and enzyme inhibition, and shelf life extension of foods. IEEE Transactions on Plasma Science 35 59-71. 

Ananth, V., J. S. Dickson, D. G. Olson, and E. A. Murano. 1998. Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure. Journal of Food Protection 61 1649-1656. 

Skog, L.J., and C.L. Chu. 2001. Ozone technology for shelf life extension on fruits and vegetables. Acta Hort. 553 431 32. 

Martinon, M.E., Moreira, R.G., and Castell-Perez, M.E., and Gomes, C. 2014. Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at4°C. LWT—Food Sci. Technol. 56 341-350. 

Deegan, L. H., Cotter, P. D., Hill, C., Ross, P. (2006). Bacteriocins biological tools for biopreservation and shelf-life extension. International Dairy Journal, 16,1058-1071. 

Luno, M., Beltran, J. A. and Roncales, P. Shelf-life extension and colour stabihzation of beef packaged in a low Oj atmosphere containing CO loin steaks and ground beef. Meat Sci. 48, 75-84 (1998). 

Meats are also liable to quality loss. Oxidation of fat is a problem, especially in pork and poultry. Oxidation of pigments is a problem in red meats. Thus control of oxygen levels is a key to shelf-life extension. 

Recent work by McGlasson (1991) has demonstrated the water condensation problems associated with achieving shelf-life extension. Salt sachets were found helpful in controlling relative humidity. Tomatoes were stored in packs made from low density polyethylene, which has a permeability ratio for carbon dioxide to oxygen of around 6 at 12 C. This causes an equilibrium atmosphere of 3% oxygen and 5% carbon dioxide and a potential for shelf-life extension. Other reports have revealed success with several varieties of tomatoes (Anderson and Poapst, 1983 Hobson, 1981 Geeson et al., 1985). 

Buckenham, N.R. (1990) Oxygen-absorbing closures for bottled beer shelf-life extension. Proc. Pack Alimentaire 90. Innovative Expositions, Princeton, New Jersey. Session B-2. 

Smith, J.P., Ooraikul, B., Koersen, W.J., Van de Voort, F.R., Jackson, E.D. and Lawrence, R. A. (1986b) Shelf-life extension of a bakery product using ethanol vapor. Food Microbiol. 4, 329-337. 

E. Almenar, H. Samsudin, R. Auras, B. Harte, M. Rubino, Postharvest shelf life extension of blueberries using a biodegradable package. Food Chem. 2008, 110, 120-127. 

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