This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) (CO₂/N₂ = 3:7) on the physicochemical properties and sensory attributes in chicken breast meat during storage at 2ºC±0.5ºC for 5, 10 and 15 days. Results showed that storage time influenced the physicochemical properties, except sensory attributes, shear force and shear energy of chicken meat. The extended storage time was causing an increase in the pH value, drip loss and in values of color parameters (L, a* b*) in chicken meat. Moreover, the packaging method affected values of drip loss, cooking loss and shear force. Fresh meat (0 days of storage) was characterized by the highest overall quality assessed with the semi-consumer scaling method. Storage time and packaging method were found to exert significant effects on the physicochemical parameters determined instrumentally and on sensory attributes of meat evaluated with the semi-consumer scaling method.

Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort is undertaken to optimize the extraction of these compounds. Green extraction is popular and relatively inexpensive. However, the same extraction method does not always work for all types of matrixes due to the biological diversity of the tissue. Therefore, the purpose of this study was to identify the optimal green extraction method of açai berries (ultrasound or microwaves) able to isolate extracts containing the highest possible number of phenolic compounds with the highest antioxidant activity. The results show that the highest content of total phenolic compounds in the extracts was obtained after the application of a temperature of 45 °C, using ultrasound for 25 min and 45 min, microwaves for 3.16 min and a water bath for 25 min. Ultrasound turned out to be the most effective method of flavonoid extraction. In turn, the highest anthocyanin content was obtained for microwave extraction. Additionally, the application of microwaves for 4.33 min (45 °C) guaranteed the highest ferric-reducing antioxidant activity (FRAP) among the extracts. The results show that the use of microwaves shortens the açai extraction time and ensures both a high content of total phenolic compounds and strong antioxidant activity in the extract.

The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuum-drier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.