SHAH, SYED MUDABBAR HUSSAIN (2025) Development of Decision Support System (DSS) to Predict and Extend the Shelf Life of Food. [Tesi di dottorato]
![[thumbnail of Shah37thCycleThesis_.pdf]](https://www.fedoa.unina.it/style/images/fileicons/other.png "Shah37thCycleThesis_.pdf") |
Documento PDF
Shah37thCycleThesis_.pdf Visibile a [TBR] Amministratori dell'archivio Download (4MB) | Richiedi una copia |
| Tipologia del documento: | Tesi di dottorato |
|---|---|
| Lingua: | English |
| Titolo: | Development of Decision Support System (DSS) to Predict and Extend the Shelf Life of Food |
| Autori: | Autore Email SHAH, SYED MUDABBAR HUSSAIN Mudabbar.naqvi@yahoo.com |
| Data: | 10 Febbraio 2025 |
| Numero di pagine: | 193 |
| Istituzione: | Università degli Studi di Napoli Federico II |
| Dipartimento: | Agraria |
| Dottorato: | Food Science |
| Ciclo di dottorato: | 37 |
| Coordinatore del Corso di dottorato: | nome email Barone, Amalia ambarone@unina.it |
| Tutor: | nome email Cavella, Silvana [non definito] Torrieri, Elena [non definito] |
| Data: | 10 Febbraio 2025 |
| Numero di pagine: | 193 |
| Parole chiave: | Minimally Processed Fruits and Vegetables (MPFVs), Shelf Life Prediction, Decision Support System (DSS), Plasma-Activated Water (PAW), Edible Coatings, Active Packaging, Non-Thermal Preservation, Food Preservation Technologies. |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari |
| Informazioni aggiuntive: | Dear Professor, I am Syed Mudabbar Hussain Shah from the Department of Agriculture, University of Naples Federico II. I was unable to find the option for the 37th Cycle in the list, so I have uploaded my thesis under the 36th Cycle. Thank you. |
| Depositato il: | 20 Ott 2025 11:36 |
| Ultima modifica: | 12 Ago 2026 05:38 |
| URI: | https://www.fedoa.unina.it/id/eprint/16705 |
Abstract
Minimally processed fruits and vegetables (MPFVs) are gaining popularity due to their nutritional value and convenience. However, their short shelf life and rapid deterioration pose significant challenges to their commercialization. This thesis focuses on developing a Decision Support System (DSS) to predict and extend the shelf life of MPFVs by integrating plasma-activated water (PAW), edible coatings, and active packaging. PAW is a promising non-thermal technology that can reduce microbial load and enzymatic browning in MPFVs. It generates reactive oxygen and nitrogen species that inactivate spoilage microorganisms and enzymes responsible for degradation. Edible coatings act as a protective barrier, modulating gas exchange and delaying respiration while preventing moisture loss. Active packaging, incorporating antioxidant compounds, helps scavenge reactive oxygen species and mitigate oxidative damage. This thesis explores the combined effects of PAW, active packaging, and/or edible coatings on the physicochemical, microbiological, and nutritional stability of MPFVs. The research objectives include assessing the impact of these preservation technologies on MPFV quality, investigating their influence on alteration kinetics, and identifying mathematical models to describe deterioration processes. The development of a DSS integrates experimental data and kinetic modeling to predict MPFV shelf life accurately and recommend optimal preservation strategies. The findings demonstrate that integrating PAW, edible coatings, and active packaging effectively extends the shelf life of MPFVs by mitigating microbial spoilage, enzymatic browning, and oxidative degradation. The DSS developed in this thesis provides a valuable tool for food industry stakeholders to optimize MPFV preservation, reduce post-harvest losses, and ensure food safety and quality.
Downloads
Downloads per month over past year
Actions (login required)
 |
Modifica documento |
