Storage Time and Temperature on the Sensory Properties Broccoli

Shelf-life improvement of raw milk using ethanolic extracts of selected medicinal plants (Moringa stenopetale, Artemesia anua and MenthaSpicata)

The current study was designed to examine the Shelf life extension ability and antioxidant activity of the ethanolic extracts processed from Moringa stenopetale, Artemesia anua and Mentha Spicata. The raw milk and preservative plants was collected from Chencha woreda, Arba Minch. Purposive sampling techniques were used for collection of milk and plant samples. The crude extracts were isolated from three plant species using Soxhlet extraction method and characterized for the presence of bio-active compounds qualitatively and quantitatively. He accelerated shelf-life testing method was used to estimate the shelf-life of milk samples. Deterioration was tracked using measurements of the peroxide values and sensory characteristics. The DPPH free radical scavenging assay was used to determine the antioxidant capacity of various extracts, and the absorbance was measured at 517 nm. Mentha Spicata had the highest TPC value of 2.842 ± 0.109 mg GAE/g, while Moringa stenopetale had the lowest at 0.285± 0.0098 mg GAE/g. Similarly, Moringa stenopetale had the greatest TTC value of 69.86 ± 1.25 mg QE/g, while Mentha Spicata had the lowest at 46.2 ± 0.7 mg QE/g. The extracts of Moringa stenopetale, Artemesia anua, and Mentha Spicata showed good antioxidant activities, with IC₅₀ values of 39.490 ± 0.029, 61.189± 0.058, and 68.062± 0.014 g/mL, respectively. The shelf-life of the milk sample improved with Moringa stenopetale was 6.99 days at 27 °C. Generally, Moringa stenopetale had the longest shelf life of all the plant extracts tested for milk samples.

Effect of biodegradable active packaging with zeolites on fresh broccoli florets

Most of the food packaging is mainly petroleum-based, and new forms of food packaging have emerged, such as active, intelligent, and biodegradable packaging to extend the shelf life of fresh vegetables. The aim was to develop a biodegradable active packaging and senescence indicator label for fresh broccoli florets (Brassica oleracea L. var. italica), to increase shelf life and to monitor the decay of the vegetable. The biodegradable active packagings (BAP) were produced by blown extrusion containing zeolite as ethylene scavenger, and their mechanical properties, water vapor permeability, and water sorption isotherms were determined. Fresh broccoli florets were packed in perforated and non-perforated BAP and stored at 12 °C, and their weight loss, vitamin C content, color, and texture were evaluated during the storage. BAPs were efficient in reducing the metabolism of fresh broccoli florets stored at 12 °C, preserving the color, and vitamin C content for 7 days. The senescence indicator labels were able to detect CO₂ in packages without perforations.