The Efficacies of 1-Methylcyclopropene and Chitosan Nanoparticles in Preserving the Postharvest Quality of Damask Rose and Their Underlying Biochemical and Physiological Mechanisms

Simple Summary

Damask rose is one of the most important aromatic plants that is being used in the perfume, cosmetic and pharmaceutical industries. However, the short blooming period leads to a reduced oil quantity and quality; therefore, preserving the flower shelf life is a crucial step in maintaining the economic viability of this crop. This research aimed to study the effect of 400 mg m⁻³ of 1-methylcyclopropene (1-MCP) and either the pre- or postharvest application of 1% chitosan nanoparticles (CSNPs) on maintaining the quality of damask rose flowers during storage at 4 or 20 °C. The results showed that both treatments were shown to help preserve the quality and extend the shelf life of damask rose. CSNPs were more effective than 1-MCP. Collectively, 1-MCP or CSNPs as eco-friendly applications are recommended as novel and promising approaches for the commercial industry for retaining the quality of damask rose during storage.

Abstract

Preserving the flower shelf life of damask rose is a crucial matter in promoting its economic viability. Chitosan nanoparticles (CSNPs) and 1-methylcyclopropene (1-MCP) may potentially decrease the postharvest loss of several horticultural commodities, but no findings on damask rose have been published. Therefore, the aim of this research was to study the effect of 1-MCP (400 mg m⁻³) and either the pre- or postharvest application of CSNPs (1%) on maintaining the quality of damask rose flowers during storage at 4 or 20 °C. The shelf life of damask rose has been significantly extended, along with a reduction in weight loss due to 1-MCP, CSNPs and pre-CSNP treatments. 1-MCP or CSNP applications have resulted in a higher relative water content, volatile oil, total anthocyanins, total carotenoids, total phenolics and antioxidant activity. Ethylene evolution, H₂O₂ generation and malondialdehyde content were significantly decreased due to 1-MCP or CSNPs treatment, and hence, the cell membrane functions have been maintained. The 1-MCP or CSNP-treated flowers have shown higher activities of catalase and ascorbate peroxidase and lower activities of polyphenol oxidase and lipoxygenase in comparison to untreated flowers. Our results showed that the postharvest application of 1-MCP or CSNPs is a very promising method to maintain the postharvest quality of damask rose during storage.

Acceleration of lipid oxidation in raw stored almond kernels in response to postharvest moisture exposure

BACKGROUND

Almonds are an important crop in California, and increased yields necessitate that dried in-hull almonds are stored in the field for longer periods, increasing the potential for postharvest moisture exposure (e.g., rain, fog). Processors are increasingly drying these 'wet' almonds to a moisture content of <6% using low heat before the hulling and shelling process in order to reduce mechanical damage to the nutmeat. To date, there is no information on the impact that moisture exposure and drying prior to hulling and shelling has on lipid oxidation and storage shelf life of raw almonds.

RESULTS

Raw almonds exposed to ≤8% moisture and subsequently dried (MEx) and almonds not exposed to moisture exposure (≤4% moisture; control) were stored under accelerated shelf life conditions and evaluated monthly over 12 months for free fatty acid (FFA) value, peroxide value (PV), and headspace volatiles. At 12 months of accelerated storage, MEx almonds have 1.4 times higher FFA and 3.5 times higher PV than the control, indicating significant oxidative damage. MEx almonds also demonstrated higher levels of headspace volatile compounds related to lipid oxidation (i.e., hexanal, octanal, hexanoic acid) throughout storage.

CONCLUSION

Drying almonds exposed to postharvest moisture prior to storage results in a higher degree of lipid oxidation during storage and a significant reduction in shelf life. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Potassium Polyacrylate-Based Gel Polymer Electrolyte for Practical Zn-Ni Batteries

Because of their high theoretical value of volumetric energy density, excellent rate performance, and high level of safety, zinc-nickel batteries (ZNBs) show potential applications for uninterrupted power supply (UPS) systems. However, despite all the advantages of ZNBs, the commercial application of ZNBs has been prevented by their short lifetime caused by the shape change, the corrosion, and the dendrite formation of the Zn anode. In this work, we proposed a flexible and durable potassium polyacrylate (PAAK)-KOH gel polymer electrolyte (GPE) prepared in a very simple way to solve the above problems of the Zn anode. The obtained highly porous gel electrolyte showed higher water retention, satisfying ionic conductivity (0.918 S cm-1), and a broad electrochemical stable voltage window. By providing a stable and homogeneous electrode/electrolyte interface for the Zn anode, the gel electrolyte can inhibit the uneven deposition and dendrite formation. As a result, the gel electrolyte greatly prolonged the cycling life to 776 h. In addition, because of the considerably batter corrosion resistance of the Zn anode in the PAAK-KOH GPE, the ZNB with gel electrolyte also exhibited a superior shelf life of more than 431 h and a superior cycling performance under float charge for more than 400 h at 60 °C. This work demonstrates that the gel electrolyte with a simple preparation method is suitable for large-scale practical production and can be successfully used in Zn-Ni batteries as an electrolyte exhibiting excellent performance.

Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.

Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions.

Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh

BACKGROUND

Herbs and spices are natural ingredients that have been widely used not just as food flavouring but also for their health attributes. The antioxidant, antimicrobial and anticancer components present in them enhance the health and medical status of human beings. The present study aims to produce Labneh fortified with cardamom and bay leaf powder to enhance the quality and shelf life.

METHODS

Cardamom or bay leaf powder were added separately at the ratios of 0.25, 0.50, 0.75 and 1% (w/w) to Labneh and the treatments were compared with a control without cardamom or bay leaf powder during storage (at 5 &plusmn;1&deg;C for 40 days).

RESULTS

The total solids, fat, ash, carbohydrate and fiber contents were insignificantly higher in Labneh containing cardamom or bay leaf powder than control. The titratable acidity of Labneh gradually increased, whereas the pH values decreased by increasing the concentration of cardamom or bay leaf powder during the storage period. No significant differences were found in any textural parameters between Labneh containing condiments and control, except for that containing 1% cardamom or bay leaf powder, which exhibited higher hardness during the storage period. Minerals, antioxidants activity (RSA%), total phenolic (TPC) and total flavonoids content (TFC) increased with the increase of the added percentage of cardamom or bay leaf powder compared to control. Due to the stimulatory effect of cardamom and bay leaves on Lactic acid bacteria (LAB), the viability of the total bacterial count (TBC) gradually increased as the level of those condiments increased. The control became moldy after 10 days of cold storage while Labneh containing condiments remained unspoiled with yeasts and moulds for up to 30 days of cold storage. Sensory evaluation indicated that 1% addition of cardamom and 0.75% of bay leaf powder to Labneh improved quality and extends the shelf life of Labneh up to 30 days at 5 &plusmn;1&deg;C.

CONCLUSIONS

Labneh supplemented with cardamom or bay leaf powder can be considered as a novel product with acceptable quality and extended shelf life.

Knock-Out of CmNAC-NOR Affects Melon Climacteric Fruit Ripening

Fruit ripening is an important process that affects fruit quality. A QTL in melon, ETHQV6.3, involved in climacteric ripening regulation, has been found to be encoded by CmNAC-NOR, a homologue of the tomato NOR gene. To further investigate CmNAC-NOR function, we obtained two CRISPR/Cas9-mediated mutants (nor-3 and nor-1) in the climacteric Védrantais background. nor-3, containing a 3-bp deletion altering the NAC domain A, resulted in ~8 days delay in ripening without affecting fruit quality. In contrast, the 1-bp deletion in nor-1 resulted in a fully disrupted NAC domain, which completely blocked climacteric ripening. The nor-1 fruits did not produce ethylene, no abscission layer was formed and there was no external color change. Additionally, volatile components were dramatically altered, seeds were not well developed and flesh firmness was also altered. There was a delay in fruit ripening with the nor-1 allele in heterozygosis of ~20 days. Our results provide new information regarding the function of CmNAC-NOR in melon fruit ripening, suggesting that it is a potential target for modulating shelf life in commercial climacteric melon varieties.

Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk

Milk is an important nutritional food source characterized by a perishable nature and conventionally thermally treated to guarantee its safety. In recent years, an increasing focus on competing non-thermal food processing technologies has been driven mainly by consumers' expectations for minimally processed products. Due to the heat sensitivity of milk, much research interest has been addressed to mild non-thermal pasteurization processing to keep safety, 'fresh-like' taste and to maintain the organoleptic qualities of raw milk. This review provides an overview of the current literature on non-thermal treatments as standalone alternative technologies to high-temperature short-time (HTST) pasteurization of drinking milk. Results of lab-scale experimentations suggest the feasibility of most emerging non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, cold plasma, cavitation and light-based technologies, as alternative to thermal treatment of drinking milk with premium in shelf life duration. Nevertheless, a series of regulatory, technological and economical hurdles hinder the industrial scaling-up for most of these substitutes. To date, only high hydrostatic pressure treatments are applied as alone alternative to HTSH pasteurization for processing of "cold pasteurized" drinking milk. Milk submitted to HTST treatment combined to ultraviolet light is currently accepted in EU countries as novel food.

Light-emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light-emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence principles of LED, the advantages of LED compared with traditional lighting equipment, and its possible preservation mechanism, and then critically summarizes the beneficial effects of LED irradiation on the ripening and aging process of various fruits and vegetables (climacteric and non-climacteric). The activity changes of many enzymes closely related to crop development and quality maintenance, and the variation of flavor components caused by LED irradiation are discussed. LED illumination with a specific spectrum also has the important effect of maintaining the original color and flavor of meat, seafood, and dairy products. For microorganisms attached to the surface of animal-derived food, both 400-460 nm LED irradiation based on photodynamic inactivation principle and UV-LED irradiation based on ultraviolet sterilization principle have high bactericidal efficacy. Although there is still a lack of useful standards for matching optimal LED irradiation dose with wavelength, perhaps in the near future, the improved LED irradiation system will be applied extensively in the food industry.

Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends

Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, a_w, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.

Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges

Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is the use of natural or controlled bacteria or antimicrobials to enhance the quality and safety of food. It has the ability to harmonize and rationalize the required safety requirements with conventional preservation methods and food production safety and quality demands. Even though synthetic preservatives could fix such issues, there is indeed a significant social need for "clean label" foods. As a result, consumers are now seeking foods that are healthier, less processed, and safer. The implementation of antifungal compounds has gotten a lot of attention in recent decades. As a result, the identification and characterization of such antifungal agents has made promising advances. The present state of information on antifungal molecules, their modes of activity, connections with specific target fungi varieties, and uses in food production systems are summarized in this review.

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation

Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35 °C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6-13.6 mg L^-1 day^-1), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11-15 mg L^-1). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O₂ faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.

Nanostructured Lipid Carriers Can Enhance Oral Absorption of Khellin, a Natural Pleiotropic Molecule

A novel formulation based on nanostructured lipid carriers (NLCs) was developed to increase solubility and intestinal absorption of khellin. K-NLCs were prepared with stearic acid, hempseed oil, Brij S20, and Labrafil M 1944 CS, using the emulsification-ultrasonication method. Developed nanoparticles were chemically and physically characterized by liquid chromatography, light scattering techniques, and electron microscopy. The size, about 200 nm, was optimal for oral delivery, and the polydispersity index (around 0.26), indicated high sample homogeneity. Additionally, K-NLCs showed a spherical morphology without aggregation by microscopic analysis. The encapsulation efficiency of khellin was about 55%. In vitro release studies were carried out in media with different pH to mimic physiological conditions. K-NLCs were found to be physically stable in the simulated gastric and intestinal fluids, and they preserved about 70% of khellin after 6 h incubation. K-NLCs were also successfully lyophilized testing different lyoprotectants, and obtained freeze-dried K-NLCs demonstrated good shelf life over a month. Lastly, permeability studies on Caco-2 cells were performed to predict khellin passive diffusion across the intestinal epithelium, demonstrating that nanoparticles increased khellin permeability by more than two orders of magnitude. Accordingly, developed NLCs loaded with khellin represent a versatile formulation with good biopharmaceutical properties for oral administration, possibly enhancing khellin's bioavailability and therapeutic effects.

Effect of prolonged storage at 2°C-6°C for 120 h on the coagulation factors of thawed cryoprecipitate: Can we extend its shelf life post thaw beyond 4 h?

BACKGROUND

Cryoprecipitate helps in replenishing important coagulation factors like fibrinogen, Factor VIII and von Willebrand factor without running the risk of volume overload. It is very useful in the treatment of trauma patients with active bleeding and works best when administered early. Extending the shelf life of thawed cryoprecipitate beyond 4 hours enables us to manage inventory better, reduces the burden of demand vs supply as well as minimizes wastage. It can also help in logistically supporting the transfusion services in making cryoprecipitate readily available in mass casualty scenarios (war, natural calamity) in remote locations by reducing the time required for thawing cryoprecipitate and the need for costly storage equipment. AIM: The aim of this study was to compare the levels of Factor VIII, Fibrinogen and von Willebrand factor on thawed cryoprecipitate after prolonged storage for 5 days at a temperature of 2-6°C.

METHODOLOGY

The above mentioned coagulation factors were analyzed in cryoprecipitate at the time of product thaw and again after 120 hours of 2 to 6°C storage using fully automated coagulation analyser (STA Compact Max). All parameters were expressed as Mean ± Standard deviation and were analyzed using paired t-test with level of significance, P < 0.05.

RESULTS

There was a significant decrease in the level of Factor VIII, whereas the levels of fibrinogen and von Willebrand Factor remained stable during the storage period. All the cryoprecipitate units retained factor activities above therapeutic range even after 5 days of storage at 2-6°C.

CONCLUSION

Although the levels of clotting factors are reduced during storage, they are still maintained above the therapeutic range. In scenarios where maintaining frozen cryoprecipitate inventory is a logistical challenge and emergency massive demands of cryoprecipitate are foreseen, the use of pre-thawed cryoprecipitate can be considered as a viable option.

Effect of Locust Bean Gum-Sodium Alginate Coatings Combined with High CO2 Modified Atmosphere Packaging on the Quality of Turbot (Scophthalmus maximus) during Refrigerated Storage

This research was conducted to investigate the effect of active coatings composed of locust bean gum (LBG) and sodium alginate (SA) containing daphnetin emulsions (DEs) combined with modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of turbot during 4 °C refrigerated storage for 32 days. The results revealed that LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N₂/5% O₂) maintained the total viable count (TVC) of H₂S-producing bacteria in 4–6 lg CFU/g, which is lower than the limit (7 lg CFU/g). In addition, LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N2/5% O₂) inhibited the production of odor compounds, including thiobarbituric acid (TBA), trimethylamine-nitrogen (TMA-N), K value, and total volatile basic nitrogen (TVB-N). The low-field NMR analysis (LF-NMR) and magnetic resonance imaging (MRI) indicated that LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N₂/5% O₂) treatments could delay the release of water located in muscle fiber macromolecules or convert it into free water based on muscle fiber destruction, thus maintaining the water content and migration. The results of the sensory evaluation showed that turbot treated with LBG-SA-DE coatings together with MAP could maintain its freshness during refrigerated storage.

High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice

Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.

Advances in Functional Biopolymer-Based Nanocomposites for Active Food Packaging Applications

Polymeric nanocomposites have received significant attention in both scientific and industrial research in recent years. The demand for new methods of food preservation to ensure high-quality, healthy foods with an extended shelf life has increased. Packaging, a crucial feature of the food industry, plays a vital role in satisfying this demand. Polymeric nanocomposites exhibit remarkably improved packaging properties, including barrier properties, oxygen impermeability, solvent resistance, moisture permeability, thermal stability, and antimicrobial characteristics. Bio-based polymers have drawn considerable interest to mitigate the influence and application of petroleum-derived polymeric materials and related environmental concerns. The integration of nanotechnology in food packaging systems has shown promise for enhancing the quality and shelf life of food. This article provides a general overview of bio-based polymeric nanocomposites comprising polymer matrices and inorganic nanoparticles, and describes their classification, fabrication, properties, and applications for active food packaging systems with future perspectives.

Foliar Application of Nano, Chelated, and Conventional Iron Forms Enhanced Growth, Nutritional Status, Fruiting Aspects, and Fruit Quality of Washington Navel Orange Trees (Citrus sinensis L. Osbeck)

Iron (Fe) is required for most metabolic processes, including DNA synthesis, respiration, photosynthesis, and chlorophyll biosynthesis; however, Fe deficiency is common in arid regions, necessitating additional research to determine the most efficient form of absorbance. Nano-fertilizers have characteristics that are not found in their traditional equivalents. This research was implemented on Washington navel orange trees (Citrus sinensis L. Osbeck) to investigate the effect of three iron forms-nano (Fe-NPs), sulfate (FeSO₄), and chelated (Fe-chelated)-as a foliar spray on the growth, fruiting aspects, and nutritional status of these trees compared to control. The highest values of the tested parameters were reported when the highest Fe-NPs level and the highest Fe-chelated (EDTA) rate were used. Results obtained here showed that the spraying of the Washington navel orange trees grown under similar environmental conditions and horticulture practices adopted in the current experiment with Fe-NPs (nanoform) and/or Fe-chelated (EDTA) at 0.1% is a beneficial application for enhancing vegetative growth, flower set, tree nutritional status, and fruit production and quality. Application of Fe-NPs and Fe-chelated (EDTA, 0.1%) increased yield by 32.0% and 25% and total soluble solids (TSS) by 18.5% and 17.0%, respectively, compared with control. Spraying Washington navel orange trees with nano and chelated iron could be considered a significant way to improve vegetative growth, fruit production, quality, and nutritional status while also being environmentally preferred in the arid regions.

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.

Development of bifunctional vaginal suppositories by joint use terconazole and probiotic for treatment and prophylaxis of vulvovaginal candidiasis

OBJECTIVE

The objective of this article is the creation and investigation of bifunctional suppositories that are endowed with antifungal and probiotic properties intended for the treatment of vulvovaginal candidiasis (VVC) and colonization of the vaginal cavity by powerful lactobacilli.

MATERIALS AND METHODS

Freeze-dried Lactobacillus delbrueckii MH10 was used as a probiotic, which is an active producer of H₂O₂ isolated from a healthy woman's vagina. Hydrophilic PEG 4000/400, amphiphilic Suppocire AP, and lipophilic Novata ABPH bases were used for the preparation of vaginal suppositories and each included 80 mg terconazole and 25 mg (∼10⁹ CFU) lactobacilli. The release kinetic of active agents from suppositories was studied using the British Pharmacopeia's basket dissolution method, and the physicochemical properties were studied using known methods. Bioadhesion of suppositories was evaluated by flow rate from polyacrylamide substrate inclined at 60°. Antagonism of lactobacillus against fungi was studied using the disk diffusion method and joint cultivation in simulated vaginal fluid.

RESULTS

The release rate of active ingredients from the suppositories was PEG 4000/400 > Suppocire AP > Novata ABPH in decreasing order. Suppositories made of Suppocire AP possessed higher adhesion ability to artificial mucosa and longer shelf life. It was revealed that during joint cultivation L. delbrueckii MH10 kills more than 90% of C. albicans population.

CONCLUSIONS

Due to its physicochemical, biopharmaceutical, and bioadhesive properties, the base Suppocire AP is preferable for manufacturing vaginal bifunctional suppositories. Lactobacilli kill C. albicans by coaggregating and direct releasing hydrogen peroxide onto target cells.

Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating

Edible coating can improve fruits shelf life and, consequently, reduce their waste. Chitosan, which presents a potential for chemical modifications and capacity to form films, can be an alternative for coating due to its biocompatibility, biodegradability, and antimicrobial properties. Chitosan film can be obtained through casting method presenting suitable mechanical properties, such as resistance to traction and elongation, ability to adhere to surfaces and selective permeability to gases, such as O₂ and CO₂. However, it is highly permeable to water vapor, which can limit its potential coating use. The properties of chitosan films can be improved through the formation of composites by inserting nanoclays as montmorillonite in the polymeric matrix. The objective of this study was to develop and characterize chitosan/montmorillonite nanocomposites for fruit coating aiming for future applications in the field of smart packaging. Nanocomposites were characterized by its microstructure, thermal, mechanical, and physicochemical properties. X-ray diffraction analysis indicated changes in crystallinity with the insertion of montmorillonite. Nanocomposites became more transparent and significantly reduced its water permeability rate with 0.5% w/w montmorillonite addition. Elastic rigidity and tensile strength of the films were improved. Chitosan/montmorillonite nanocomposites demonstrated the potential to improve the storage time of Williams pears.

Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h^-1 m^-2 kPa^-1) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.

Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei)

In this paper, remodeling the shrimp processing chain and the effects of the transformation on the biochemical and sensory qualities of fresh Pacific white shrimp (Penaeus vannamei) under refrigeration storage were investigated. In the proposed model, a dielectric barrier discharge atmospheric cold plasma pretreatment step using a 60 kV source for 60, 90, 120, and 150 s was introduced after the first and second wash followed by refrigeration storage at 4 ± 1 °C for 12 days. Chemical, biochemical, and sensory attributes of the shrimp were monitored and compared with those of shrimp processed through the traditional method without atmospheric cold plasma pretreatment (control). Incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment step had more desirable quality outcomes characterized by low malondialdehyde concentration, low volatile nitrogen products content, and comparable proximate composition. Texture, pH, and color were remarkably retained at 120 and 150 s of atmospheric cold plasma pretreatment and protein degradation was negligible up to 90 s than at 120 and 150 s of pretreatment. We conclude that remodeling the shrimp processing chain through incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment with key considerations on operation parameters can maximize the beneficial biochemical and sensory quality outcomes while minimizing the negative impacts associated with traditional shrimp processing.

The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice

Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured Saccharomyces cerevisiae cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured S. cerevisiae cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of S. cerevisiae in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of S. cerevisiae and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.

Commercial Bio-Packaging to Preserve the Quality and Extend the Shelf-Life of Vegetables: The Case-Study of Pumpkin Samples Studied by a Multimethodological Approach

A multidisciplinary protocol is proposed to monitor the preservation of fresh pumpkin samples (FP) using three commercial polymeric films: A made of biodegradable cellophane from regenerated cellulose pulp; B from corn starch, cassava and eucalyptus, C made of polylactic acid from corn starch, and a polyethylene film used as reference (REF). Chemical, mechanical and microbiological analyses were applied on packaging and fresh and packaged samples at different times. After an 11-day period, NMR spectroscopy results showed a sucrose increase and a malic acid decrease in all the biofilms with respect to FP; fructose, glucose, galactose levels remained quite constant in biofilms B and C; the most abundant amino acids remained quite constant in biofilm A and decreased significantly in biofilm B. From microbiological analyses total microbial count was below the threshold value up to 7 days for samples in all the films, and 11 days for biofilm C. The lactic acid bacteria, and yeasts and molds counts were below the acceptability limit during the 11 days for all packages. In the case of biofilm C, the most promising packaging for microbiological point of view, aroma analysis was also carried out. In this paper, you can find all the analysis performed and all the values found.

Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours

The enrichment of semolina pasta with nutritionally rich ingredients has been targeted as a health strategy in recent years. In this work, the storage stability of seaweed-enriched pasta was assessed at different combinations of temperature and relative humidity. After six months of storage, pasta samples did not present variations in their sensory properties. The enrichment of durum wheat pasta with 1% of macroalgae Fucus vesiculosus and Ulva rigida flours, or flours of its extracts, was found to be adequate without influencing or modifying the sensory characteristics of pasta samples during the storage period. Water activity was shown to be the main criteria influencing the quality parameters of pasta during shelf life. A higher water activity during storage will lead to higher cooking losses and a lower firmness of cooked pasta, which will damage pasta quality over time.

Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage

Fungal growth in table grapes (Vitis vinifera cv. beauty seedless) is triggered by Botrytis cinerea, Penicillium sp., Aspergillus sp., and Rhizopus stolonifera during post-harvest storage. Due to the safety aspects, this research aimed to develop antifungal packaging embedded with essential oils (EOs) to alleviate the fungal decay of table grapes (TG). The various levels of EOs (0.5–5%, v/v) from clove, cinnamon, thyme, peppermint, lemon, bergamot, ginger, spearmint, and lemongrass were tested against Aspergillus sp. The results attained in radial growth, disk diffusion method, minimal inhibitory concentration, and minimal fungicidal concentration revealed that 1% clove essential oil (CEO) showed higher efficacy against Aspergillus sp. compared to the untreated control and other treatments. CEO at the 1% level exhibited a pleasant odor intensity in TG than the other EOs. The active polyvinyl alcohol (7% PVA) film with 1% CEO resulted in lower weight loss, disease severity, and TG berry drop than the control and other treated samples. Additionally, the acceptance score in the TG sample wrapped with a PVA film containing 1% CEO was augmented. Therefore, the PVA film with 1% CEO retarded the fungal growth and prolonged the shelf life of TG during storage of 21 days at 13 °C and 75% relative humidity (RH).

Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C)

Nowadays, the tendency toward the application of natural preservatives to extent the shelf life of food products has grown. The purpose of the present research was to evaluate the effect of the basil seed mucilage (BSM)-based edible coating containing different concentrations of Mentha pulegium essential oil (MPEO) on the shelf life of the veal stored at refrigerator temperature. Firstly, the chemical composition and functional groups of MPEO were detected through gas chromatography-mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FTIR). Then, the BSM-based edible coatings containing 0%, 0.5%, 1%, 1.5%, and 2% MPEO were prepared, and the veal samples were coated with them. The physicochemical, microbial, and sensory properties of the samples were investigated during the 9-day storage period at 4°C. Twenty-five compounds were detected in MPEO with limonene being the major one (28.44%). The results revealed that the lightness, hardness, and moisture content of the samples decreased during storage. The coating containing the essential oil could properly restrain the rise in pH, peroxide value (PV), and thiobarbituric acid value (TBA). Based on microbial analyses, the shelf life of the coated sample without the essential oil and those containing 0.5%, 1%, 1.5%, and 2% of the essential oil were, respectively, extended up to 3, 6, 9, 9, and 9 days relative to the control. Moreover, the coating containing the essential oil produced no unfavorable effect on the sensory properties of the meat samples. In conclusion, the BSM-based edible coating containing different concentrations of MPEO can be applied as a natural preservative to enhance the resistance of meat products against microbial spoilage and fat oxidation.

Exogenous Melatonin Reduces Lignification and Retains Quality of Green Asparagus (Asparagus officinalis L.)

Asparagus (Asparagus officinalis L.) is highly perishable because of its high respiration rate, which continues after harvesting and leads to weight loss, increased hardness, color change, and limited shelf life. Melatonin is an indoleamine that plays an important role in abiotic stress. This study was designed to investigate the effects of melatonin on the quality attributes of green asparagus during cold storage. Green asparagus was soaked in a melatonin solution (50, 100, and 200 μM) for 30 min and then stored at 4 °C under 90% relative humidity for 25 days. The results indicated that melatonin treatment delayed the post-harvest senescence of asparagus and maintained high chlorophyll and vitamin C levels. Melatonin treatment hindered phenylalanine ammonia-lyase and peroxidase activities and reduced lignin content, thereby delaying the increase in firmness. Moreover, melatonin treatment enhanced catalase and superoxide dismutase activities, leading to reduced hydrogen peroxide content. These results indicate that melatonin treatment can be used to maintain the post-harvest quality and prolong the shelf life of green asparagus.

Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan-Phenylalanine Nanocomposites (CS-Phe NCs)

The production and sustainability of grape berries with high quality and health-promoting properties is a major goal. In this regard, nano-engineered materials are being used for improving the quality and marketability of berries. In this study, we investigated the potential role of chitosan–phenylalanine nanocomposites (CS–Phe NCs) in improving the quality of Flame Seedless (Vitis vinifera L.) grape berries, such as titratable acidity (TA), pH, total soluble solids (TSS), ascorbic acid, total phenolics, total flavonoids, anthocyanin, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity, and phenylalanine ammonia-lyase (PAL) activity. In this context, grape berries collected in two growing seasons (2018–2019) were screened. Regarding the experimental design, the treatments included chitosan at a 0.5% concentration (CS 0.5%), phenylalanine at 5 mM and 10 mM concentrations (Phe 5 mM and Phe 10 mM), and chitosan–phenylalanine nanocomposites (CS–Phe NCs) at 5 mM and 10 mM concentrations. The lowest TA was recorded in grape berries treated with CS–Phe NCs with a 10 mM concentration. However, treatments enhanced with TSS, which reached the highest value with 10 mM of CS–Phe NCs, were reflected as the highest ratio of TSS/TA with 10 mM of CS–Phe NC treatment. Nanocomposites (NCs) also increased pH values in both study years compared to the control. Similarly, the ascorbic acid and total phenolic content increased in response to NP treatment, reaching the highest value with 5 mM and 10 mM of CS–Phe NCs in 2018 and 2019, respectively. The highest flavonoid content was observed with 5 mM of CS–Phe NCs in both study years. In addition, the anthocyanin content increased with 5 and 10 mM of CS–Phe NCs. PAL activity was found to be the highest with 5 mM of CS–Phe NCs in both study years. In addition, in accordance with the increase in PAL activity, increased total phenolics and anthocyanin, and higher DPPH radical scavenging activity of the grapes were recorded with the treatments compared to the control. As deduced from the findings, the coating substantially influenced the metabolic pathway, and the subsequent alterations induced by the treatments were notably appreciated due to there being no adverse impacts perceived.

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

During the last few years, consumers' demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.

Improving policies and practices for the extemporaneous compounding of oral liquid dosage forms in Saudi Arabian hospitals

BACKGROUND

Pharmacists rely heavily on available reference material to guide the extemporaneous compounding of medicines. Extemporaneous compounding for individual patients has traditionally not been closely regulated, but is necessary in every setting.

OBJECTIVE

To assess the adequacy of the evidence and recommend changes for the master formulae (MFs) used in the extemporaneous compounding manual at five Ministry of National Guard Health Affairs (MNGHA) tertiary care institutions in Saudi Arabia.

METHOD

A descriptive cross-sectional study of all extemporaneous oral liquid dosage forms (n=75) was conducted. Investigators sought to establish if the current list of compounded oral liquid dosage forms were registered commercially, backed by a stability study or followed the Saudi Arabia Food and Drug Administration guidance on assigning beyond-use dates. A literature review of stability studies, tertiary references and package inserts was used to verify the MFs. Findings of each MF were tabulated and compared with available stability studies.

RESULTS

It was found that 28 (37.3%) oral liquid dosage forms were registered by a regulatory authority, 8 (10.7%) MFs could not be traced to a stability study, while 3 (4%) MFs used beyond-use dates. The taskforce approved 15 (20%) MFs without changes, while 42 (56%) MFs had to be revised.

CONCLUSION

This review found that, although resources on the compounding of oral liquid dosage forms exist, pharmacies need to carefully assess their quality and relevance and update local policies and practices. The majority (80%) of the current MFs used in MNGHA institutions were rejected due to inappropriate compounding practices and inaccuracies.

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences (p > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (p < 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (p > 0.05) among packaging film or lean trimming blends. Visual color did not differ (p > 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater (p < 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder

Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potential flour stabilization processes. Raw and extruded wholegrain and decorticated grain pearl millet flours were stored at ambient (25°C) and elevated (40°C) temperatures for 6 months. A trained descriptive sensory panel developed a lexicon of 44 attributes to profile the aroma, flavor, and texture of porridges prepared from the flours. Grain decortication alone did not show an effect on the aroma and flavor profile of porridge. Extrusion cooking of both wholegrain and decorticated flours increased cereal-like aromas (branny, canned sweetcorn, sweet, and wheaty) and flavor (starchy), as well as stiffness and cohesiveness of the porridges. The porridges from the extruded pearl millet flours stored for up to 6 months at ambient and elevated temperatures did not show any indications of rancidity. In contrast, rancidity-associated aromas (chemical, painty, and soapy) and flavor (chemical) increased in porridges from the raw flours stored for 4 weeks and longer. These results indicate that grain decortication did not sufficiently reduce fat content to prevent oxidation, while extrusion cooking stabilized the pearl millet flours. In addition, intensified "cereal-like" aromas and flavors were probably due to Maillard reactions occurring during extrusion cooking. Resulting aroma compounds could have been immobilized in the extruded matrix and not released during flour storage. The application of extrusion cooking with a simple friction-heated single-screw extruder is a viable process for both precooking and extending the shelf life of pearl millet flours. PRACTICAL APPLICATION: This study demonstrates the potential of extrusion cooking to precook wholegrain pearl millet while preventing fat rancidity in wholegrain pearl millet flour, thereby improving the sensory quality and stability of pearl millet food products. The extensive sensory characterization of pearl millet porridge-type foods can serve as a guidance tool for development, improvement, and quality control of pearl millet foods. Furthermore, it establishes the efficacy of simple friction-heated, single-screw extruders for commercial manufacture of ready-to-eat wholegrain pearl millet food products by small and medium scale entrepreneurs.

Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage

Chicken meat is highly susceptible to microbial and chemical spoilage due to its high moisture and protein content. The use of edible coatings contains herbal extracts with antioxidant and antibacterial properties that help to extend the shelf life of meat products. In this study, the effect of chitosan coating (2%) and Nepeta pogonosperma extract (NPe) (0.2% and 0.6%) and their combination on chemical properties (pH, peroxide value (PV), thiobarbituric acid index (TBARS), total volatile basic nitrogen (TVB-N)) and microbial (aerobic mesophilic and psychrotrophic microorganisms, lactic acid bacteria, Enterobacteriaceae and Pseudomonas sp.) of chicken fillets were studied over a 12-day refrigerated storage period compared to the control sample. The results of NPe DPPH radical scavenging activity (DRSA) showed that IC50 and total phenolic contents values were 94.65 μg/ml and 113.53 mg GAE/g extract, respectively. Statistical results showed that the rate of increase in pH, PV, TBARS, and TVB-N of all coated treatments were lower than control. Microbial analysis results showed a decrease in the growth of different bacteria in chitosan-treated combined with NPe compared to the control sample during chilled storage. Chicken fillets coated with chitosan and 0.6% NPe displayed a longer shelf life compared to other samples.

Active Packaging Based on Coupled Nylon/PE Pouches Filled with Active Nano-Hybrid: Effect on the Shelf Life of Fresh Milk

The study reports on the preparation and characterization of an active packaging based on pouches composed of a coupled system nylon/polyethylene (PE). The PE layer was filled with and active nano-hybrid of layered double hydroxide (LDH) on which it was anchored salicylate, as antimicrobial molecule. The release of the salicylate anchored to the LDH was compared to the release of the molecule free dispersed into the PE and resulted much slower. It was evaluated the efficiency of the active packaging to inhibit Pseudomonas aeruginosa, Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Campylobacter. Global migration tests on the PE active layer, using ethanol (50% v/v) as food simulant, demonstrated the possibility of such active nanocomposite to be used for food contact being the migration limits in compliance with those imposed from the EU regulation. Fresh milk was packed into the active pouches and pouches with unfilled PE layer, as control. The pH reduction as function of the time, due to the production of lactic acid, resulted much slower in the active packaging. Total bacterial count (TBC) was evaluated on the milk, either packed into the active packaging or the control, up to 50 days of storage at 4 °C. Shelf life of the milk was evaluated using the Gompertz model. It was demonstrated an increasing of the shelf life of milk packaged in active pouches from 6 days up to 10 days.

Application of Nano-coating and Chitosan Combination Films on Cantaloupe Preservation

BACKGROUND AND OBJECTIVE

Fresh-cut cantaloupe faces several quality challenges as an increase of decay rate, browning, respiration and other changes which can reduce the shelf life. Nano-coating combination films as chitosan-nano-silicon dioxide and chitosan-nano-titanium dioxide can extend the shelf life of cantaloupe pieces.

MATERIALS AND METHODS

Cantaloupes were classified into four sets, Control (C), Chitosan (CTSN), Chitosan-Nano-Silicon Dioxides (CTSN/NSD) and Chitosan-Nano-titanium Dioxide (CTSN/NTD).

RESULTS

Coated cantaloupe pieces had the best browning activity of polyphenol oxidase (PPO) (0.26 U/min/g) and the lowest water activity (Aw) (0.89) by chitosan-nano-silicon dioxide films. Chitosan-nano-titanium dioxide films could maintain weight loss (0.93%) and color pigments for L* value. It worked effectively against lipid peroxidation (MDA) (0.15 nmol g-1), Peroxidase Activity (POD) (3.92 U/min/g) and microbial contaminations (6.44 log CFU g-1).

CONCLUSION

Both nano-coating films improved some chemical parameters as Titratable Acidity (TA), Soluble Solid Content (SSC) and pH. Nano-coatings films techniques were recommended for cantaloupes preservation methods.

Smart and Active Food Packaging: Insights in Novel Food Packaging

The demand for more healthy foods with longer shelf life has been growing. Food packaging as one of the main aspects of food industries plays a vital role in meeting this demand. Integration of nanotechnology with food packaging systems (FPSs) revealed promising promotion in foods’ shelf life by introducing novel FPSs. In this paper, common classification, functionalities, employed nanotechnologies, and the used biomaterials are discussed. According to our survey, FPSs are classified as active food packaging (AFP) and smart food packaging (SFP) systems. The functionality of both systems was manipulated by employing nanotechnologies, such as metal nanoparticles and nanoemulsions, and appropriate biomaterials like synthetic polymers and biomass-derived biomaterials. “Degradability and antibacterial” and “Indicating and scavenging” are the well-known functions for AFP and SFP, respectively. The main purpose is to make a multifunctional FPS to increase foods’ shelf life and produce environmentally friendly and smart packaging without any hazard to human life.

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Preparation and Characterization of Bio-Nanocomposites Film of Chitosan and Montmorillonite Incorporated with Ginger Essential Oil and Its Application in Chilled Beef Preservation

In this study, bio-nanocomposite films containing different proportions of ginger essential oil (GEO), chitosan (Ch), and montmorillonite (MMT) were prepared and characterized, and the antibacterial effect of bio-nanocomposite films on chilled beef was evaluated. Fourier transform infrared analysis showed a series of intense interactions among the components of the bio-nanocomposite films. The infiltration of GEO increased the thickness of the film, reduced the tensile strength of the film, and increased the percentage of breaking elongation and the water vapor permeability. The migration of phenols in the films began to increase exponentially and reached equilibrium at about 48 h. The bio-nanocomposite films (Ch +0.5% GEO group, and Ch + MMT + 0.5% GEO group) effectively delayed the rise of pH, hue angle, and moisture values of chilled beef with time and slowed down the lipid oxidation and the growth of surface microorganisms on chilled beef. Altogether, the prepared biological nanocomposites can be used as promising materials to replace commercial and non-degradable plastic films.

Application of Interactive and Intelligent Packaging for Fresh Fish Shelf-Life Monitoring

Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. It has evolved from extensive applications in food safety, bacterial response, and medical packaging. Interactive packaging has a scientific basis for additional information about food products because these codes give all required data. This work deals with a combination of frontline food sciences, smart and interactive packaging that are applicable for future production of nutrition packages through smart detection of food spooling. Additionally, it verifies the best degree of food safety and population demands as the third generation of packaging technology. High qualified duplex laminated package with a nano-encapsulated pH monitoring label for fresh fish was printed. The interactive Quick Response code icon was combined in a designed package with important information about cooking, smart packaging, and fish quality. Therefore, particle size, zeta potential, and surface area are measured for a nanoencapsulated indicator which exhibits 74.4 nm, 23.6 mV, and 88.9 m²/g, respectively: overall migration, water vapor, and oxygen permeability. The properties of printing for 11 color spots are evaluated by x-rite before and after the cold storage period without any detectable changes in the rate of color change (ΔE). The bacterial count of the tested sample is examined by counting the microbial colonies in the agar plate media. There is good agreement between microbial count and smart indicator color change as an effective direct detection tool for sustainable food quality and safety.

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Catfish (Sciades herzbergii) are widely captured in Brazilian Northeast but have low commercial value. The processing of catfish into an innovative product with longer shelf life can add value to the fish and improve sustainability. The objective of this study was to investigate the stability during 60 days of refrigerated storage smoked sausages produced by two different smoking processes (traditional smoking [TS] and liquid smoking [LS]). The smoking processes affected fat and ash contents, hardness, and CIE (Commission Internationale de L'Eclairage) color (L* and b* values). TS sausages had higher fat content and yellowness (b* value). LS sausages had higher ash content (15 days of storage) and lightness (L* value). The sausage's hardness was higher at 45 days of storage for TS and at 60 days for LS sausages. During refrigerated storage, there were decreases in crude protein (309.12-263.49 g/kg, 1-30 days, respectively), water holding capacity (89.77%-87.39%, 1-45 days, respectively), and redness (a* value) (10.35-6.09, 1-30 days, respectively), and increases in hardness (TS = 31.92-55.92 N, 1-45 days, respectively; LS = 32.88-61.18N, 160 days, respectively) and TBARS values (1.56-2.38 mg malonaldehyde/kg, 1-60 days, respectively). The microbial quality was kept within Brazilian legislation limits. Therefore, liquid smoked catfish sausage consists of a convenient innovative product, which is easier to process and control and provides a product with good physicochemical, microbial, and biochemical characteristics for up to 60 days of storage. PRACTICAL APPLICATION: Catfish, a low commercial value fish (by catch from shrimp operations), can be processed into a high value smoked sausage. Liquid smoking was easier to process, environment friendly, and easier to control compared to traditional smoking. It provided a nutritional, easy to prepare at home, and microbial safe product with a shelf life under refrigeration up to 60 days. It can be successfully used to warrant sustainability in the fish chain.

Effect of Planting Density and K2O:N Ratio on the Yield, External Quality, and Traders' Perceived Shelf Life of Pineapple Fruits in Benin

Quality, shelf life, and yield of a pineapple fruit are the important attributes for the producers and customers in the pineapple value chain of Benin, whereas poor quality, short shelf life, and low yield are the main constraints. We quantified the effects of planting density and K₂O:N fertilizer ratio on the pineapple yield, external quality, and perceived shelf life in four on-farm experiments with cv. Sugarloaf in Benin; two experiments were installed in the long rainy season and two in the short rainy season. A split-plot design was used with the planting density as the main factor at three levels: 54,000, 66,600, and 74,000 plants.ha^-1. The K₂O:N ratio was a subfactor with three levels: K₂O:N = 0.35 (farmers' practice), K₂O:N = 1, and K₂O:N = 2. The results showed that both factors had no effect on the crop development variables (such as the number of functional leaves and D-leaf length) at the moment of flowering induction. The planting density had no effect on the total weight per fruit, infructescence weight, total fruit length, infructescence length, crown length, or the fruit shelf life as perceived by traders. The yield increased from 54.9-69.1 up to 90.1 t.ha^-1 with an increase in the planting density. The yield increase was not at the expense of the fruit weight. Increased K₂O:N ratio led to a higher fruit weight whereas the fruit length was not affected. The shelf life of fruits produced at a K₂O:N ratio of 1 and as perceived by traders was 6 days longer than that of fruits produced at a ratio of 0.35 (farmers' practice). Based on these results, we suggest the fresh pineapple farmers in Benin to use a combination of 66,600 plants.ha^-1 with a K-fertilization scheme based on a K₂O:N ratio of 1 to meet the expectation of both producers and customers in terms of fruit yield and fruit quality.

The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis

Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham, Brochothrix thermosphacta was highly abundant at the beginning of the shelf-life period, but was later overtaken by Leuconostoc carnosum and Lactococcus piscium. For cooked chicken products, Latilactobacillus sakei was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of Photobacterium at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods.

Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension

This study gives a new insight into the direct supplementation of Allium roseum leaves in double cream cheese. Allium roseum leaves were added to double cream cheese as a powder and a fresh paste. Based on the formulation calculation and on sensory analyses, doses of 6% paste and 0.8% powder were used to formulate the flavored cheeses. The sensory characteristics of the two double cream cheeses were assessed and compared to a plain formula. Cheese samples, stored at 5 °C, were sampled every 0, 4, 8, 12 and 15 days and analyzed for pH, fat, dry contents, yeasts and molds and total coliforms. The positive effects of Allium roseum supplementation, either as a powder or as a fresh paste, have been proven, based on sensorial, physicochemical, and microbiological qualities. The shelf life of cheese samples was also determined through an accelerated shelf life test and the Arrhenius equation. The experiments were conducted at 5, 15, and 25 °C for 15 days. The results showed a significant shelf life extension for flavored double cream cheeses (12 days) versus the plain formula (10 days). The use of Allium roseum leaves, as a natural preservative, seems to be a promising trend for the formulation of similar dairy products.

Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage

Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods. Listeria monocytogenes is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing. L.monocytogenes levels of below 100 cfu/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4°C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB-N, pH, sensory attributes, Pseudomonas aeruginosa, and inoculated L. monocytogenes (1 × 105 cfu/g) survival at 4°C for 12 days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.

Effects of red macroalgae Asparagopsis taxiformis supplementation on the shelf life of fresh whole muscle beef

This study was conducted to evaluate the effect of red macroalgae Asparagopsis taxiformis supplementation for cattle on the shelf life of fresh beef steaks (longissimus dorsi). Three treatment groups (seven steers per treatment) included: 1) Control diet, 2) Control diet + 0.25% of macroalgae inclusion (low dose, LD), and 3) Control + 0.5% of macroalgae inclusion (high dose, HD). After the animals were harvested, the strip loins from all animals were collected and aged for 14 days at the meat lab of the University of California, Davis. Then the strip loins were cut into steaks, packaged, and placed on a retail display case for 6 days. During a retail display, instrumental color (L*, a*, and b*) of lean muscle and external fat surfaces were measured every 12 h. Bacterial counts for total aerobic mesophilic bacteria (AMB), aerobic psychrotrophic bacteria (APB), and lactic acid bacteria (LAB) were assessed on days 0, 3, and 6 of retail display. The thiobarbituric acid reactive substances (TBARS) analysis was conducted to measure the lipid oxidation and the pH was also assessed on days 0, 3, and 6. No interactive effect between treatments and time on the shelf life of steaks was observed. The HD red macroalgae supplement decreased (P < 0.05) the lightness (L*) of the surface muscle of the steaks, while the lightness of the external fat was not affected (P < 0.05) by treatments throughout the retail display. The external fat yellowness of the steaks was lower (P < 0.05) in LD and HD treatment groups compared with the control group. An increase (P < 0.05) in counts of AMB, APB, and LAB was observed on the steaks from the steers in the HD treatment group while steaks in Control and LD group had similar bacterial numbers throughout the retail display. The results indicated that the shelf life of steaks from cattle in LD group remained the same as that of the Control group, but the HD of A. taxiformis caused a darker color of steaks with higher microbial counts, which may lead to a shortened shelf life due to undesirable appearance and faster microbial spoilage.

Consumer Perspectives on Processing Technologies for Organic Food

Over the last years, consumer demand for natural and healthy convenient food has increased, and with it the demand for organic convenience food. With convenience food, the processing level increases, which consumers are sceptical of. This holds especially for organic consumers who prefer natural, healthy, and sustainable food products. In the literature, consumer preferences are investigated for processed conventional food, but rarely for organic products. Therefore, this study investigates consumers' knowledge, expectations, and attitudes towards selected processing technologies for organic food. Nine focus groups with 84 organic consumers were conducted, discussing preservation technologies of organic milk and orange juice. Results showed that participants had little knowledge about processing technologies but were interested in their benefits. Organic processing technologies should include fewer processing steps, low environmental impact, while keeping the product as natural as possible. Since consumers want to know benefits but not details of processing, asking consumers for their specific preferences when developing new processing technologies remains challenging. This paper shows how consumers' benefit and risk perception including their want for naturalness, and scepticism for new technologies shape their evaluation of (organic) food processing technologies. Two consumer groups with different attitudes towards processing could be identified: 'organic traditionalists' and 'organic pragmatics'.