Oxygen treatment to extend shelf-life Researchers at the Volcani Centre, Israel, report that a week-long pre-treatment of organic produce with low levels of oxygen can extend shelf-life dramatically. The new technique could replace current methods, allowing processors to maintain the quality of the organic produce over a longer period. Moreover, it could also help reduce losses, eventually decreasing the high cost of organic fruits and vegetables supply. According to Ms. Edna Pesis who headed the team, 90 per cent of Granny Smith apples sealed in a low-oxygen atmosphere for seven days at 20ºC prior to cold storage were saved from the scald problem in addition to other physiological diseases after eight months of cold storage. All of the untreated apples were lost after eight months under the same conditions. Scalding refers to a type of chilling injury associated with prolonged cold storage. The technique can be tweaked for use with avocados, tomatoes and other organic produce. Source: www.foodqualitynews.com Biopolymers extend probiotics’ shelf-life EnCoate, a biopolymer company jointly owned by the New Zealand-based firms AgResearch and Balance Agri-Nutrients, is developing a line of biopolymer ingredients that will allow probiotics to be used in more foods than is presently possible. The new family of biopolymers is expected to stabilize probiotic microbes so that they can survive for long periods without refrigeration. EnCoate reports to have developed a technology that can stabilize the microbes so that they can be used to enhance foods such as breakfast cereals, infant milk powders and dog biscuits. The edible biopolymers can be added to food containing probiotic ingredients. Source: www.ap-foodtechnology.com Food preservation systems Paper-Pak Industries, the United States, offers a food preservation system that includes a multiphase bacterial inhibition food pad. The food pad incorporates absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad could include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, reaction promoters and/or mechanisms to protect the preservation system may also be appended. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety. Source: www.freepatentsonline.com Foodstuff preservation Lipton, the United States, is offering a natural microbicidal and/or microbiostatic composition wherein the sole antibiotic, microbicidal agent is natamycin (pimaricin), which inhibits or destroys yeast and mould in selected foodstuffs, including sauces, dressings, marinades, dairy products, spreads and margarines. The novel composition is expected to have particularly good antimicrobial properties. Additionally, it is expected to be able to prolong food shelf-life by preventing food spoilage for a long period of time. Natamycin is used in the 10-500 ppm range to effect stability. The preservation technology can be used to effect microbiological stability and/or safety in beverages such as vegetable and fruit juices, herbal tea beverages, soft drinks or any other beverage distributed at ambient (or chilled) temperatures and requiring chemical preservations, a thermal process, strict chill chain control or other technology to prevent yeast and/or mould spoilage as well as the other systems mentioned. Source: www.freepatentsonline.com Technology for milk preservation Researchers at the Pakistan Agricultural Research Council have developed a package of technology for preserving the quality of raw milk to benefit milk producers and other stakeholders. Lactoperoxidase (LP) system is a naturally occurring chemical complex in milk that keeps bacterial multiplication down – though hardly for 2-3 hours after milking. However, this activity/effect can be enhanced to 8-12 hours by activation of this system. The PARC technology uses specific chemicals (thiocyanate and hydrogen peroxide), added extraneously in very minute quantities (0.0015-0.0030 per cent) within 2 hours of milking in a specific manner. By doing so, the LP system is activated and thus effectively preserves milk for about 8-12 hours (depending upon initial milk quality and keeping conditions) even under hot and humid conditions. This technology has also been recommended by WHO/FAO for underdeveloped countries/areas without cold chain facility. Source: www.onibasu.com Extending the shelf-life of mango beverage Of late, there has been a merging of dairy products and fruit beverage markets with the introduction of “juiceuticals,” which include hybrid products like fruit-based cultured milk beverages. Nutritive attributes of whey and a fruit are combined in these products to develop a delicious beverage. This provides a healthful blend of fruit, calcium and whey proteins. In India, the Karnal-based National Dairy Research Institute (NDRI) under the Indian Council of Agricultural Research has recently developed ingredients for the formulation of mango lassi, a fermented milk-based product. The NDRI researchers have also successfully extended the shelf-life of the mango lassi using bio-preservatives. In India, lassi produced from curd is consumed widely as a fermented milk beverage. However, problems like short shelf-life, post acidification, and whey syneresis hinder the market saleability of lassi. Inclusion of mango pulp in lassi not only helps in value addition but also aids in reducing the post-harvest losses of mango. The optimum formulation conditions of milk fat, sugar and mango pulp per kilogram of curd have been identified. A good-quality, highly stable mango lassi with less than 1 per cent whey separation was produced using a blend of bio-stabilizers in combination with a small amount of pectin. Contact: Indian Council of Agricultural Research, Krishi Anusandhan Bhawan II, Pusa Campus, New Delhi 110 012, India. Tel: +91 (11) 2584 3415/2284, ext. 1408; Fax: +91 (11) 2584 2660 E-mail: nali@icar.org.in Source: www.icar.org.in