Cristina Costa

Bio: Cristina Costa is an academic researcher from University of Foggia. The author has contributed to research in topics: Shelf life & Modified atmosphere. The author has an hindex of 9, co-authored 19 publications receiving 660 citations.

Food applications of natural antimicrobial compounds

Abstract: In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables and cereal-based products where these compounds found application.

Evaluation of the photocatalytic antimicrobial effects of a TiO2 nanocomposite food packaging film by in vitro and in vivo tests

Abstract: The ability to inactivate Pseudomonas spp. and Rhodotorula mucilaginosa by a photocatalyst thin film, obtained via a combination of anatase and rutile titanium dioxide incorporation into a low density polyethylene (LDPE) polymeric matrix by a melt blending method, was addressed in this study. The number of surviving cell of the Pseudomonas spp. was decreased by 4 log CFU/ml and 1.35 log CFU/ml after 3 h of UVA illumination on TiO2 nanocomposite thin film and LDPE thin film, respectively. The number of cells of R. mucilaginosa decreased by 2 log CFU/ml and 0.64 log CFU/ml on TiO2 nanocomposite thin film and LDPE thin film, respectively. In an in vivo test carried out on fresh pears packaged in TiO2 nanocomposite film and stored under illumination by a fluorescent light lamp at 5 °C for 17 days, the number of mesophilic bacteria and yeast cells decreased significantly compared to samples stored in LDPE film. The greatest effects were recorded by combining UVA illumination and active film. It was also proven that the photocatalyst thin film prepared by extrusion could be effectively used in fruit packaging applications.

Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Abstract: In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results revealed that total phenolic content, flavonoids, and antioxidant activity of samples containing grape pomace significantly increased, followed by broccoli, artichoke, corn bran, and tomato peel by-products, compared to the control cheese. Specifically, cheeses containing white and red grape pomace recorded high phenolic content (2.74 ± 0.04 and 2.34 ± 0.15 mg GAEs/g dw, respectively) compared to the control (0.66 mg GAEs/g dw).

Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese

Abstract: Food industry produces considerable amounts of by-products that represent a severe problem from both economic and pollution points of view. The bioactive compounds still present in food by-products offer the possibility to re-use them to develop added value products. In the current work some by-products were incorporated into curd during production of Primosale cheese. Specifically, two concentrations (i.e., 50 and 100 g Kg−1) of flours from different by-products (i.e., red and white wine grape pomace; tomato peel, broccoli and artichokes by-products), as source of dietary fibres and bioactive compounds were tested. The swelling and water retention capacity of flours, in addition to physicochemical characteristics of cheese (cheese weight loss, dry substance in the whey, cheese moisture content and pH), bioactive compounds (total phenolic compounds, total flavonoids and antioxidant activity) and sensory profile were evaluated. Results highlighted that addition of by-products to Primosale cheese improved the nutritional properties and some sensory attributes such as friability and adhesiveness. Among the tested by-products, the most attractive result was obtained for Primosale cheese with artichoke by-products.

Active Packaging Applications for Food.

Abstract: The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

Food applications of natural antimicrobial compounds

Abstract: In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables and cereal-based products where these compounds found application.

Antimicrobial agents for food packaging applications

Abstract: Foods contamination leading to spoilage and growth of pathogenic microorganisms can happen when exposed to environment during slaughtering, processing, packaging and shipping. Although traditional food preservation methods such as drying, heating, freezing, fermentation and salting can extend food shelf-life, it is not consummate especially to inhibit the growth of pathogenic microorganisms that may endanger consumers' health. Antimicrobial packaging is a novel development that incorporates antimicrobial agent into polymer film to suppress the activities of targeted microorganisms. However, antimicrobial packaging is still an extremely challenging technology and there are only a few commercialized products found in the market. This review focuses on analyzing the antimicrobial agent development for the past decades till recent technology. The information about performance of antimicrobial packaging such as microbiology performance and physico-mechanical properties of the packaging film were discussed. It is expected such information would provide an overview as well as promote the development of antimicrobial packaging in the food related field and industry.