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[Display omitted] • Tyrophagus putrescentiae (mould mite) is ubiquitous; its DNA contaminates sequences of other organisms in public databases. • Symbiotic bacteria are diverse, and aid the mite's success as a trophic generalist. • Tyrophagus putrescentiae is host to a Gram-negative bacterium, Wolbachia (supergroup Q) • Wolbachia supergroup Q is a basal, mite-specific lineage. • No horizontal gene transfer events from bacteria or fungi were found. Tyrophagus putrescentiae (mould mite) is a global, microscopic trophic generalist that commonly occurs in various human-created habitats, causing allergies and damaging stored food. Its ubiquity and extraordinary ability to penetrate research samples or cultures through air currents or by active walking through tights spaces (such as treads of screw caps) may lead to sample contamination and introduction of its DNA to research materials in the laboratory. This prompts a thorough investigation into potential sequence contamination in public genomic databases. The trophic success of T. putrescentiae is primarily attributed to the symbiotic bacteria housed in specialized internal mite structures, facilitating adaptation to varied nutritional niches. However, recent work suggests that horizontal transfer of bacterial/fungal genes related to nutritional functionality may also contribute to the mite's trophic versatility. This aspect requires independent confirmation. Additionally, T. putrescentiae harbors an uncharacterized and genetically divergent bacterium, Wolbachia , displaying blocking and microbiome-modifying effects. The phylogenomic position and supergroup assignment of this bacterium are unknown. Here, we sequenced and assembled the T. putrescentiae genome, analyzed its microbiome, and performed detailed phylogenomic analyses of the mite-specific Wolbachia. We show that T. putrescentiae DNA is a substantial source of contamination of research samples. Its DNA may inadvertently be co-extracted with the DNA of the target organism, eventually leading to sequence contamination in public databases. We identified a diversity of bacterial species associated with T. putrescentiae , including those capable of rapidly developing antibiotic resistance, such as Escherichia coli. Despite the presence of diverse bacterial communities in T. putrescentiae , we did not detect any recent horizontal gene transfers in this mite species and/or in astigmatid (domestic) mites in general. Our phylogenomic analysis of Wolbachia recovered a basal, mite-specific lineage (supergroup Q) represented by two Wolbachia spp. from the mould mite and a gall-inducing plant mite. Fluorescence in situ hybridization confirmed the presence of Wolbachia inside the mould mite. The discovery of an early derivative Wolbachia lineage (supergroup Q) in two phylogenetically unrelated and ecologically dissimilar mites suggests that this endosymbiotic bacterial lineage formed a long-term association with mites. This finding provides a unique insight into the early evolution and host associations of Wolbachia. Further discoveries of Wolbachia diversity in acariform mites are anticipated. [ABSTRACT FROM AUTHOR]

Freezing as an effective approach for food storage is commonly used in food industry. Notably, Escherichia coli O157:H7 can survive in a sublethally injured state after freezing and recover under suitable conditions, which is a great threat. This research was to investigate changes and mechanism in adhesion of sublethally injured E. coli O157:H7 during freezing and recovery. Adhesion on stainless steel or lettuce surface showed an increase after 16 h-freezing with sublethal ratio of more than 99%. Adhesion recovered to untreated level in recovery on lettuce while didn't recover on stainless steel. Motility decreased as freezing time increasing, reached minimum after 12 h-freezing and didn't repair to untreated level after recovery. Extracellular polymeric substances production and carbohydrate to protein ratio both reached minimum after 4 h-freezing and then increased in freezing-induced sublethally injured state. No significant change of LPS structural feature or gene expression was observed during injury and recovery. Besides, the expressions of flagella, pili and EPS related genes were all down-regulated during freezing while were up-regulated in recovery. The results revealed adhesion behavior of freezing-induced sublethally injured E. coli O157:H7, which provided theoretical basis to bacterial prevention. [ABSTRACT FROM AUTHOR]

BACKGROUND: Worldwide, pest rodents can cause extensive damage to agriculture, forestry, food storage, and infrastructure and pose a risk to public health and livestock due to the spread of zoonotic pathogens. In Europe, the most common pest rodent species is the common vole (Microtus arvalis). Management during periodic outbreaks largely relies on rodenticidal bait with zinc phosphide. Efficient baiting with rodenticides or possibly anti‐fertility products in the future require baiting methods that allow a sufficient proportion of the population to consume an effective dose of bait. We used a bait with the quantitative marker ethyl‐iophenoxic acid (Et‐IPA) to evaluate baiting strategies in enclosure experiments. This wheat‐based bait with Et‐IPA was placed in bait boxes or directly into the tunnel system entrances in different seasons and common vole abundances. Voles were live‐trapped, individually marked and blood samples were collected to relate Et‐IPA blood residues to bait uptake. RESULTS: The percentage of animals consuming bait was not heavily affected by the baiting strategy but voles had higher Et‐IPA blood residues if tunnel baiting was used in autumn and if bait boxes were used in winter. Non‐reproductive as well as lighter animals tended to have higher Et‐IPA blood residues than reproductive individuals, whereas sex had no effect. Population density had a negative effect on the probability of residues present as well as on Et‐IPA blood concentration. CONCLUSION: The results of this study might help to improve baiting techniques to manage overabundant rodent pest species regardless of the compounds to be delivered. © 2024 Julius Kühn‐Institut. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Lactic acid fermentation (LAF) has recently been considered a promising strategy to store food waste (FW) prior to dark fermentation (DF), as it can stabilize organic matter with no negative impact on biohydrogen potential (BHP). However, concentrations can affect LAF and its subsequent impact on BHP is not known. This novel study evaluates the impact of storing FW by LAF at 1%, 5%, 10%, 15% and 20% total solids (TS), at 35 °C and 23 °C, subsequently converted to biohydrogen through DF. Storing FW in LAF at 5%, 10%, 15% and 20% TS has no impact on its BHP (88 ± 23 mL/gVS). Storing at 1% TS increases variability of metabolic pathways, with replicates undergoing butyric fermentation instead of LAF, resulting in 33 mL/gVS and 13 mL/gVS of BHP, compared to the total average of all conditions at 84 ± 25 mL/gVS. Microbial analysis shows Lactobacillus sp. and Weissella sp. as the main genera selected during storage. The concentrations affect the relative abundance of various remaining genera, such as Burkholderia-Paraburkholderia sp. at 20% TS and Lactococcus sp. at 1% TS. Except at low TS, LAF is a robust storage strategy of FW prior to DF, preserving its BHP without the need for conventional refrigeration. [Display omitted] • Lactic acid fermentation (LAF) was investigated as storage for food waste (FW). • FW stored in LAF was converted to biohydrogen through dark fermentation (DF). • FW stored in LAF produced an average of 84 ± 25 mL/gVS of hydrogen in subsequent DF. • Storage at 5%, 10%, 15% and 20% TS preserved biohydrogen potential (BHP) of FW. • Storage at 1% TS increased variability of metabolic pathways, resulting in BHP loss. [ABSTRACT FROM AUTHOR]

ABSTRACT The effectiveness of probiotics in delivering health benefits may be associated with their capacity to maintain a minimum concentration of 106 CFU/g during food storage and to successfully colonize the gastrointestinal tract (GI). Lacticaseibacillus rhamnosus (LR) is a probiotic that does not exhibit adequate stability under harsh conditions. To enhance the survival capacity of LR during gastrointestinal storage, alginate (ALG) was used as a primary encapsulating layer through extrusion microencapsulation. Subsequently, camelina seed mucilage (CSM) and camelina seed protein (CSP) were applied as secondary layers at varying concentrations (0%–4%). Among the tested formulations, ALG‐CSM‐CSP (1.5%, 4%, 4% w/w) exhibited significantly higher encapsulation efficiency (94.15%) and provided appropriate LR encapsulation in SEM image. Three saffron milk desserts (SMD) containing free LR (FLR), microencapsulated LR (MLR), and a control (C) were prepared, followed by physicochemical and microbiological assessments of the samples. The result showed that at the end of storage, SMD had the lowest pH (6.21), the highest acidity (30°D), and maintained the permissible limit of probiotic bacteria (6.7 log cfu/mL) among the samples. In GI, the MLR and FLR survival rates were 43% and 45.4%, respectively on the 14th day of storage, respectively. The MLR hardness (313.70 g), adhesiveness (2.01 mJ), chewiness (9.36) and gumminess (58.8) had the greatest values among the samples. Moreover, SEM images showed a relatively denser structure for MLR. In conclusion, this study highlights the potential of CSM and CSP to protect probiotics, offering valuable insights for developing new functional foods with improved survival during storage and GI. [ABSTRACT FROM AUTHOR]

In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties. [ABSTRACT FROM AUTHOR]

The efficacy of probiotics in providing health benefits may be related to their ability to survive at a sufficient concentration of 106 CFU/g during storage in food and colonization in the gastrointestinal tract. Microencapsulation is a viable method to improve the survivability of probiotics under harsh environmental conditions. In this research, microencapsulated Lactobacillus rhamnosus (MLR) was produced by a two‐layer extrusion technique with sodium alginate and wild sage (Salvia macrosiphon) mucilage (SMM) in varying concentrations ranging from 0.2% to 0.8% as the first and second wall materials, respectively. The microencapsulation efficiency and second layer diameter of beads increased significantly with the increase in SMM concentrations. Microencapsulated Lactobacillus rhamnosus (LR) maintained its minimal concentration (6 log CFU/g) during 9 min at 72°C. The MLR‐date yogurt (DY) sample had the lowest pH, highest acidity, and highest survival rate among the others at the end of storage. In simulated gastrointestinal conditions (SGC), the survival rates of free LR (FLR) and MLR were 45% and 47% on the 14th day of storage, respectively. In sensory properties, MLR had the highest score in odor and texture parameters but not in others. The MLR viscosity (666.3 mPa·s−1) and SEM images show a relatively denser structure for MLR. In conclusion, this study emphasized the potential of using double‐layered beads to protect probiotics, providing valuable inspiration for developing new functional foods with higher survival ability in harsh conditions. [ABSTRACT FROM AUTHOR]

This study evaluated whether Latter-day Saints have more favorable perceptions and practices of food and water emergency preparedness than other households. Individuals across 46 states in the USA completed an online survey in 2014 (n = 572). Results indicated that Latter-day Saints, compared to Non-Latter-day Saints, were more likely to have a disaster supplies kit, to have long-term food storage, to have preserved food by canning/bottling, and to perceive neighborhood/community connectedness. Latter-day Saints had significantly lower odds of having less than one month of food storage available compared to Non-Latter-day Saints. Our findings suggest Latter-day Saints may be better prepared to handle a disaster than Non-Latter-day Saints. [ABSTRACT FROM AUTHOR]

We investigate how duration of storage affects food waste behavior. We propose and demonstrate a negative impact of duration of storage: even when two packaged food products are otherwise identical (i.e., same manufacturing/expiration dates, not expired, and unopened), the product that has been stored for a longer duration under current ownership is more likely to be wasted and is likely to be wasted in greater quantities. This occurs because duration of storage lowers consumers' perceptions of food freshness, even when normative justification is not possible. The duration of storage has an independent effect over and above those due to manufacturing and expiration dates, and the effect persists in both single and joint evaluations. We draw from research in several areas, including ownership, mental accounting, food science, and waste management to develop our theory. We report findings from six pre‐registered studies, provide process evidence, and identify interventions to lower food waste. [ABSTRACT FROM AUTHOR]

This study investigates the hygiene status, behavioral practices, and handling of cutting boards for meat and vegetable processing in selected open markets in Benin City. Utilizing a structured questionnaire and laboratory analysis for Escherichia coli and Aeromonas, the research found prevalent Escherichia coli in all samples, with varying concentrations of Aeromonas, more pronounced in vegetable processing areas. Analysis of the questionnaire revealed that 30% of traders leave cutting boards uncovered, 88% clean them before use (52% with water and detergent), and 12% dust boards before use. Furthermore, 80% of meat sellers store leftover meat in refrigerators, while 68% of vegetable sellers store leftovers in the open market. The findings underscore the importance of proper hygienic practices in handling cutting boards to mitigate food contamination risks, urging awareness among traders regarding effective cleaning and storage procedures. [ABSTRACT FROM AUTHOR]

Chlorogenic acids (CQAs), a large family of naturally occurring esters of quinic acid with one, two or even three cinnamic acids moieties and/or moieties of cinnamic acids derivatives, supplied to human organisms mainly with coffee, tea, fruit and vegetables, have been among the most frequently studied polyphenols. Of these, caffeic acid esters predominate, and 5-O-caffeoylquinic acid (5-CQA) is their main and most widespread representative. Recently performed studies have shown that after removing water from the aqueous solution of 5-CQA, its dry residue contains two hydrates of this compound, each consisting of two 5-CQA molecules and two molecules of H2O (2 × 5-CQA*2xH2O). The results presented in the paper not only define the characteristic features of 5-CQA but, more importantly, offer solid evidence that 5-CQA hydrates begin to form already in the aqueous solution of 5-CQA immediately after the dissolution of this compound and that the analogous process can occur in food products containing 5-CQA during their storage. Moreover, the performed experiments indicate the validity of the hypothesis that 5-CQA hydrates are formed by active collisions of 5-CQA molecules with monomeric/dimeric water molecules existing in trace amount in strongly associated aqueous systems. The presence of 5-CQA hydrates in liquid food products may have a significant impact on the assessment of some of their physicochemical properties as well as their biochemical activity. [ABSTRACT FROM AUTHOR]

Eggs are among the most nutritious foods, but they are perishable. Immediately after they are laid, ageing processes begin in shell eggs, altering their chemical, physical and functional properties. This study aimed to determine the effect of storage temperature on the shelf life of hen eggs according to changes in some important physical properties (weight, pH, Haugh Unit, Albumen Index, and Yolk Index). The studied temperatures were selected as possible refrigerator and room temperatures (10, 20 and 30°C). It was revealed that temperature significantly influenced egg quality, with the most significant effects observed in the Haugh unit and pH due to weight changes. The highest quality loss occurred at 30°C. The activation energies for each quality parameter were determined using the Arrhenius equation. The pH of the fresh egg was 7.6 ± 0.1 and increased to over 8.5 – 9.0 during storage, depending on the temperature. Haugh unit, albumen index, and yolk index decreased, and the area of both yolk and albumen increased during storage. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Recently, more consumers are interested in purchasing probiotic food and beverage products that may improve their immune health. The market for functional foods and beverages that include Bifidobacterium is expanding because of their potential uses in both food and therapeutic applications. However, maintaining Bifidobacterium's viability during food processing and storage remains a challenge. Microencapsulation technique has been explored to improve the viability of Bifidobacterium. Despite the technical, microbiological, and economic challenges, the market potential for immune-supporting functional foods and beverages is significant. Additionally, there is a shift toward postbiotics as a solution for product innovation, a promising postbiotic product that can be incorporated into various food and beverage formats is also introduced in this review. As consumers become more health-conscious, future developments in the functional food and beverage market discussed in this review could serve as a reference for researchers and industrialist. [ABSTRACT FROM AUTHOR]

Correctly identifying and classifying food is decisive in food safety. The food sector is constantly evolving, and one of the technologies that stands out is augmented reality (AR). During practical studies at Companhia de Entreposto e Armazéns Gerais de São Paulo (CEAGESP), responsible for the largest food storage in South America, difficulties were identified in classifying aromatic herbs due to the large number of species. The project aimed to create an innovative AR application called ARomaticLens to solve the challenges associated with identifying and classifying aromatic herbs using the design science research (DSR) methodology. The research was divided into five stages according to the DSR methodology, from surveying the problem situation at CEAGESP to validating the application through practical tests and an experience questionnaire carried out by CEAGESP specialists. The result of the study presented 100% accuracy in identifying the 18 types of aromatic herbs studied when associated with the application's local database without the use of an Internet connection, in addition to a score of 8 on a scale of 0 to 10 in terms of the usability of the interface as rated by users. The advantage of the applied method is that the app can be used offline. [ABSTRACT FROM AUTHOR]

Every year, several hundred million birds cross the Mediterranean on their migration from Eurasia to their wintering quarters in Africa. As many migrants travel at night or at high altitudes, direct observations of bird migration are difficult and thus our information about migrating species, numbers and timing is incomplete. An indirect way to assess autumn migration is the analysis of prey remains of Eleonora's Falcons (Falco eleonorae). These falcons breed in large colonies on islands in the Mediterranean and on the Canary Islands. Many migrants have to pass these islands on their flight to their African wintering quarters. Eleonora's Falcons appear to be adapted to the autumn bird migration and raise their young between August and October, when migrating birds are abundant. When nestlings have to be fed, falcons exclusively hunt small birds of 10 to 150 g body mass, whereas they prey mostly on aerial invertebrates (Coleoptera, Hymenoptera, Diptera, Orthoptera, Hemiptera, Odonata, Lepidoptera) from November to July. We studied Eleonora's Falcons from 1965 to 2001 on a rocky islet, north of Crete, which harboured a colony of about 200 breeding pairs. In 1969, 1971, 1977, and 1988 we systematically monitored and collected the pluckings and cached food items in 22 to 36 nest sites each year. Pluckings were systematically analysed later in Germany using a reference collection of bird feathers for identification. In total, we determined more than 111 prey species (mostly Passerines) comprising more than 13,450 individuals. The top 12 prey species were: Willow Warbler (27.8% of all prey items), Red-backed Shrike (10.7%), Spotted Flycatcher (9.9%), Whinchat (8.8%), Common Whitethroat (5.1%), Wood Warbler (3.8), Tree Pipit (2.9%), Icterine Warbler (2.5%), Greater Short-toed Lark (2.5%), Northern Wheatear (1.8%), Common Nightingale (1.6%), and European Pied Flycatcher (1.5%). Eleonora's Falcons are selective hunters to some degree; thus, the phenology and abundance data derived from the plucking analyses are biased towards slow-flying species or smaller birds (only up to a body mass of 150 g). When the young falcons develop and grow, food demand increases concomitantly. Comparing the total weight of prey over time indicates a correlation with food demand and in consequence with the number of prey items brought to the nest sites by the falcons. [ABSTRACT FROM AUTHOR]

• Bulk cold stores are key in the perishable produce cold handling chain. • The 16 cities had cold storage capacity of 4.5 m3 per 1000 inhabitants. • Temperature varied significantly from set points in all the cold stores. • Majority (90.3% by volume) of the cold stores were privately owned. Investment in the food cold chain has been reportedly identified as a solution to extensive postharvest losses worldwide. However, cold chain investment in the Ugandan food value chain is largely unknown. This study located, characterised, and determined the efficacy of bulk cold storage facilities used in handling perishable agricultural food produce in the 16 city districts of Uganda. Only 9/16 city districts had bulk cold storage facilities, translating to a cold storage capacity of 4.5 m3 per 1,000 inhabitants. The private sector owned the highest proportion by volume (90.3%) of these facilities with the highest volume used for handling multiple perishable products (11,590 m3). Generally, temperature varied significantly from the respective set points in the facilities. Variations were observed for between 1/3 to 3/4 of the logged period above maximum allowable storage temperatures for the different products, showing efficacy lapses. These results indicate investment and management gaps and opportunities in this indelible sector in food value chain by both government and private sector players. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Computer Science & Technology (JOCSTEC) is the property of PT. Padang Tekno Corp and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Traditional tertiary oil recovery methods are fraught with challenges such as significant reagent adsorption, voluminous injection requirements, limited sweep efficiency, and inadequate intelligent targeting. These issues lead to suboptimal displacement of residual oil, resulting in the inability to mobilize substantial crude oil resources and thus yielding low recovery rates. Microcapsules—spherical particles with micron or nanometer scale diameters—have been extensively utilized across various sectors, including food storage, targeted drug encapsulation, and fragrance containment, owing to their distinct advantages in controlled release, isolation, and targeted delivery. These applications have successfully achieved industrialization and commercialization. In recent years, numerous researchers have explored the application of microcapsule preparation processes to diverse facets of oil extraction, with the aim of further enhancing oil recovery (EOR). This article elucidates the mechanism of action of microcapsules, their preparation methods (encompassing in situ polymerization, interfacial polymerization, spray drying, solvent evaporation, phase separation, and supercritical CO2‐assisted techniques), characterization and evaluation methodologies, among other aspects. It encapsulates the current status and principal challenges associated with the application of microcapsule preparation processes in oilfield development and probes the potential and pivotal research directions for their oilfield applications. [ABSTRACT FROM AUTHOR]

The consumer increasingly associates quality food with safe food. Consequently, major brands publicize their products by emphasizing quality, always associating them with strict control of the production system. The objective of the present work was to evaluate the hygienic-sanitary conditions of refrigerators located in the municipality of Paraipaba (CE). This was a descriptive case study with quantitative approach conducted in three refrigerators in which it was coded as F 01, F 02 and F 03. To obtain the data, a Chec Klist list was used as resolution no. 216 of 2004, to evaluate the buildings, facilities, equipment, furniture and utensils and their hygiene, manipulators, raw materials and packaging, food preparation, storage and exposure to the consumption of prepared food. The results of fridge 01 showed a total percentage of 67.56% of conformities and 32.44% of nonconformities, refrigerator 02 presented 67.56% of conformities and 32.44% of nonconformities, refrigerator 03 presented 70.27% of conformities and 29.73% of nonconformities. In this way, the awareness and training of manipulators with guidance on basic health and hygiene and good practices in food manipulation is necessary [ABSTRACT FROM AUTHOR]

Background/Objectives: Storage and warming can impact the protein concentration of breast milk (BM). This study aimed to explore the effects of routine BM handling, from storage to warming, on BM protein concentration. Methods: Forty BM samples were collected from 40 mothers with full-term infants. Fresh BM samples were analyzed within 24 h of expression as a baseline. Additional samples were stored in a refrigerator for up to 4 days and in either a freezer compartment of a refrigerator with a separate door (refrigerator freezers) or a deep freezer for up to 6 months. We compared four warming techniques: rapid thawing in water at 25 °C and 37 °C immediately after freezer removal, and slow thawing in a refrigerator for 12 h, followed by warming in water at 25 °C and 37 °C. The protein concentration was measured using the Lowry method. Results: No significant decrease in BM protein concentration was observed across all storage conditions compared to baseline. BM with a higher protein content benefited more from storage in deep freezers than in refrigerator freezers. Thawing immediately after removal from the freezer at 25 °C preserved significantly higher total protein levels compared to alternative heating techniques. Conclusions: Our findings support the recommendation for mothers to store BM in either type of freezer for up to 6 months. Our results suggest that rapid thawing at 25 °C is the most effective method for preserving protein levels compared to other thawing techniques used in our study. [ABSTRACT FROM AUTHOR]

Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry. [ABSTRACT FROM AUTHOR]

The prediction of food shelf life has become a vital tool for distributors and consumers, enabling them to determine storage and optimal edible time, thus avoiding unexpected food waste. Artificial neural network (ANN) have emerged as an effective, fast and accurate method for modeling, simulating and predicting shelf life in food. ANNs are capable of tackling nonlinear, complex and ill-defined problems between the variables without prior knowledge. ANN model exhibited excellent fit performance evidenced by low root mean squared error and high correlation coefficient. The low relative error between actual values and predicted values from the ANN model demonstrates its high accuracy. This paper describes the modeling of ANN in food quality prediction, encompassing commonly used ANN architectures, ANN simulation techniques, and criteria for evaluating ANN model performance. The review focuses on the application of ANN for modeling nonlinear food quality during storage, including dairy, meat, aquatic, fruits, and vegetables products. The future prospects of ANN development mainly focus on optimal models and learning algorithm selection, multiple model fusion, self-learning and self-correcting shelf-life prediction model development, and the potential utilization of deep learning techniques. HIGHLIGHTS: ANN-based food shelf life prediction methods are reviewed. This paper discusses application of ANN in the food storage process. BPNN is the mainstream ANN architecture used for the prediction of food quality. ANNs are useful for prediction of outputs with high accuracy. Future trends of ANN in the agri-supply chain are evaluated. [ABSTRACT FROM AUTHOR]

• Environmental responsible new materials. • Utilization of agricultural residues for refrigeration applications. • Computational simulation of avocado seed oil as a phase change material. • Performance analysis of the avocado seed oil as a phase change material. Bio-based phase change materials (BPCMs) derived from agro-industrial residues represent an ecofriendly alternative for refrigeration applications. In this work, a BPCM was obtained by steam extraction from avocado seed and studied as a suitable cold thermal energy storage system. First, differential scanning calorimetry was used to determine that the solid-liquid phase transition occurred from -27°C to 15°C. This temperature range is of interest for the conservation different food products. The study aimed to determine the best distribution of the material, which was stored in plastic packaging bags, and placed in an insulated polystyrene thermal container. Two configurations were evaluated: (i) four bags of 75 mL, (ii) two bags of 75 mL and one of 150 mL. The temperatures of the avocado seed oil, and of the air inside the container, were measured during 6 to 8 h. It was concluded that, despite working with the same amount of avocado seed oil (300 mL) in different experiments, there was a better performance when the same volume of material was distributed in each wall. Furthermore, the utilization of avocado seed oil allowed to maintain low temperatures, suitable for food preservation during two additional hours. In the same way, in a yogurt storage experimentation of 8 h, the utilization of the avocado oil enhanced the temperature preservation by 6°C on the phase change range from 4°C to 14°C. While compared to water, the temperature difference was evaluated showing a good performance of the BPCM and an important stability on the temperature heating rate. [ABSTRACT FROM AUTHOR]

The use of bacteriophages in foods as a bioprotective strategy to control harmful pathogens has gained increasing interest over the last few years. Among the possible application methods, integrating bacteriophages into packaging materials is preferred because it can improve bacteriophage stability and increase efficacy against the target microorganisms. This study aims at assessing the effect and performance of incorporating a lytic bacteriophage cocktail, targeted against Salmonella spp., into co-polymer films made up of gelatin (GEL) and pullulan (PUL) in various proportions (GEL:PUL; 100:0, 80:20, 60:40, 40:60, 20:80, and 0:100). Results indicated that the incorporation of bacteriophages did not disrupt the material structure, and mechanical properties such as tensile strength and Youngʼs modulus of the GEL:PUL blended films were preserved. In the case of the elongation at break, it improved when bacteriophages were formulated (80%). Moreover, the presence of bacteriophages in the polymeric matrices resulted in almost total UV-light blocking capacity (> 99%). The stability of bacteriophages, incorporated into the film, and their antimicrobial effect remained in all films for 5 weeks, producing Salmonella reductions higher than 2 log cfu/mL for GEL40:PUL60 and GEL20:PUL80 films. Bacteriophage release from the films into aqueous media at 4 °C was lower than at 25 °C. Moreover, the combination of suitable proportions of GEL and PUL (e.g., 40:60, 20:80) resulted in a high and stable release capacity over time. Overall, findings in this study demonstrate that integrating bacteriophages into suitable packaging materials can result in stable and effective antimicrobial packaging systems, able to exert activity over prolonged periods during food storage. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate the effects of varying amounts of cinnamon extract (CE) on chitosan (CS) films in order to enhance their food packaging properties and antioxidant abilities. The findings revealed that all fillers, including citric acid, glycerol, and CE, were thoroughly mixed and uniformly dispersed within the CS-polymer substrate, resulting in a homogeneous composite film material through electrostatic interactions and hydrogen bonding. Multiple data analyses demonstrated that compared to the CS film alone, the CS film with 2.0% CE exhibited superior plasticity, light barrier properties, and antioxidant capabilities (a light transmittance of 74.7%, a DPPH scavenging rate of 47.33%, and a ferric reducing antioxidant power value of 0.465). Additionally, the content of total volatile base nitrogen (TVB-N) and the thiobarbituric acid value (TBARS) in the CS film containing 2.0% CE decreased by 30.86% and 59.44%, respectively, compared to the control CS film. These results suggest that the developed CS-CE composite films could effectively delay chicken meat spoilage and lipid oxidation, demonstrating significant potential for food-related applications. [ABSTRACT FROM AUTHOR]

The biosynthesis of iron oxide nanoparticles has received increasing attention in the field of food nanotechnology because of their non-toxicity, high efficiency, high antibacterial power, and decontamination features. Therefore, biosynthesis of iron oxide nanoparticles (nFe) was prepared from the leaves of some vegetables, such as cabbage (C) and turnips (T), as well as moringa leaves (M). Alcoholic extracts of these nanoparticles were also tested on Staphylococcus aureus and Escherichia coli to evaluate their antibacterial activity. The results revealed that the particle sizes of the biosynthesis nanomaterials studied ranged from 12.99 to 22.72 nm, and the particles were spherical, irregular, and surrounded by black color. It also contains many functional groups and minerals. Iron nanoparticles modified with Moringa oleifera extract at a concentration of 200 ppm had the highest phenol content compared to other biosynthesis nanoparticles studied. TnFe and MnFe at 200 ppm had a maximum zone of inhibition of 25 mm and 24 mm against Staphylococcus aureus and Escherichia coli, respectively. While the minimum inhibition zone of 8.0 mm was observed at 25 ppm for nFe against Escherichia coli. Therefore, it is recommended to use these extracts of biosynthesis iron oxide nanoparticles as antibacterial agents for stored foods. [ABSTRACT FROM AUTHOR]

Aspergillus flavus pollution has posed the serious obstacle on the storage of dried red pepper (Capsicum annum L.). Particularly, the aflatoxins produced by A. flavus are the toxins with the strong carcinogenicity. It is a high demand to solve the aflatoxins contamination in the dried red peppers. Fortunately, a low-cost and safe sterilization, UV irradiation has been approved for use in food by the FAO/WHO. However, there is little research on the effect of ultraviolet irradiation on the inhibition of A. flavus and the quality of dried red pepper. Therefore, this article aims to explore whether the UV-C ultraviolet radiation was an effective tool to control A. flavus and aflatoxin B1 (AFB1) contamination on dried red pepper. The effects of ultraviolet irradiation on the growth and aflatoxins production of A. flavus on the dried red pepper were investigated through in vitro antibacterial experiments, in vitro experiments, and determination of AFB1 production. A comparison was made on the color brightness value (L), red-green value (a), yellow-blue value (b), extractable color (ASTA), total content of natural coloring substance and capsaicin content of dried red pepper before and after ultraviolet irradiation. A systematic investigation was implemented to explore the effect of ultraviolet irradiation on the quality of dried red pepper. The intracellular substance leakage, malondialdehyde (MDA) content, superoxide dismutase (SOD) and peroxidase (GSH) activities of A. flavus were measured to further determine the inhibitory mechanism of UV irradiation on A. flavus. The results showed that the UV-C method was used to effectively control the growth and AFB1 production of A. flavus in vitro (on PDA and PDB media), indicating the full kill the non-germinating A. flavus spores. The inhibition rate of A. flavus reached 40% in the already-grown colonies. The irradiation time and distance were controlled after UV-C treatment. The radiation dose was dominated in the inhibitory effects of ultraviolet on A. flavus on the dried red pepper. UV-C method showed the similar inhibitory effects on the growth and AFB1 production of A. flavus on dried red pepper with and without A. flavus colonies. The total number of colonies decreased by two orders of magnitude (inhibition rate was greater than 95%) after 2.5 h UV treatment. In addition, there was no colony of A. flavus on the dried red pepper during the first four days of culture, indicating the very significant inhibitory effect. Once the UV irradiation time and distance were 2.5 h and 15 cm, respectively, the inhibition rate of AFB1 production on the dried red pepper was 59.74%. Moreover, the moisture content of dried red pepper decreased under UV irradiation, which was beneficial to the decreasing proliferation of microorganisms in the dried red pepper. Once the UV irradiation time was less than 2 h, UV irradiation was only reduced the red-green value in the color of dried red pepper, indicating no significant effect on the rest qualities. Further research has found that the damage mechanism of UV-C ultraviolet radiation to A. flavus was broken the integrity of the cell membrane, leading to the leakage of cell contents, damage to the intracellular antioxidant, cellular lipid peroxidation, and irreparable oxidative damage within the cell, thereby inhibiting the growth and AFB1 production of A. flavus on the dried red pepper. Therefore, the UV-C ultraviolet can be expected to serve as the potentially effective tool for the prevention of A. flavus and aflatoxins contamination in the dried red pepper. The finding can also provide the safety way to extend the storage period of dried red pepper. [ABSTRACT FROM AUTHOR]

The queen bee is the core member of a bee colony, and her loss will pose a great threat to the survival of the colony that may cause colony collapse. However, the process by which queen bee loss affects the internal social state of the bee colony remains unclear. In this paper, we used a multi-sensors system to continually monitor colonies with queen loss and regularly checked their biological status. Our results show that the queen loss initially caused a rapid decrease in brood rearing and changed the foraging strategy of the colony, leading to an increase in food storage. Also the population decline is difficult to reverse in a short time, even if the queen is naturally replaced. This study emphasises the impact of queen bee loss on the operation of the bee colony social system, and elucidates the interconnectedness of the bee colony social system. • Bee colony status was monitored using biology and multiple sensors. • Queen bee loss alters internal states as brooding, foraging, hive weight. • A new-born queen bee cannot improve the internal colony state in the short term. • A single indicator change can trigger chain reaction in the bee colony system. • Monitoring hive weight changes can effectively identify queen bee loss. [ABSTRACT FROM AUTHOR]

Garcinia pedunculata is an indigenous plant and a seasonal fruit of Assam, North-east India with therapeutic potential. The aim of the present study was to develop a value-added RTS beverage to derive optimum commercial benefit to the local growers of Assam. The study was conducted with the following objectives- to develop and standardize RTS beverage from Garcinia pedunculata, to evaluate its organoleptic acceptability, to analyze its nutritional composition and shelf-life stability. Three variations of garcinia RTS beverages were formulated in the study viz., R1, R2 and R3 along with a control (C) and in each variant, different flavours such as chilli powder, jeera powder and ajwain powder were added. Using the standard 9-point hedonic scale, the RTS beverages were evaluated for their acceptability by 30 semi-trained panelists considering their sensory attributes. Also, the nutritional profiles were assessed and shelf-life estimation was done. The results revealed that garcinia RTS (R2 formulation) had maximum sensory attributes which was selected for further analysis and storage study. The TSS and pH value was recorded as 10 and 1.68 respectively which increased during storage. R2 reported a total sugar content of 24.68 g/100 g, Fe- 3.60 mg/100 g, K- 256.56 mg/100 g and vitamin C- 24.65 mg/100 g. The total phenolic content (TPC) and total flavonoid content (TFC) in R2 was reported to be 161.20 mg GAE/100 g and 312.86 mg CE/100 g respectively. DPPH and FRAP assay recorded the values of 59.31 (%inhibition) and 4.13 µmol Fe (II/g) respectively in R2. The shelf-life studies indicated no visible microbial growth but presence of colony formation was recorded. Thus, RTS beverage prepared from Garcinia pedunculata is highly nutritious and can be commercialized as micronutrient enriched value added drink, thereby making it available throughout the season, which shall further help in sustainable economic status of the local growers. 4.68 g/100 g, Fe- 3.60 mg/100 g, K- 256.56 mg/100 g and vitamin C- 24.65 mg/100 g. The total phenolic content (TPC) and total flavonoid content (TFC) in R2 was reported to be 161.20 mg GAE/100 g and 312.86 mg CE/100 g respectively. DPPH and FRAP assay recorded the values of 59.31 (%inhibition) and 4.13 jmol Fe (II/g) respectively in R2. The shelf-life studies indicated no visible microbial growth but presence of colony formation was recorded. Thus, RTS beverage prepared from Garcinia pedunculata is highly nutritious and can be commercialized as micronutrient enriched value added drink, thereby making it available throughout the season, which shall further help in sustainable economic status of the local growers. [ABSTRACT FROM AUTHOR]

Natural bee honey can change its physicochemical and biological properties during storage. Literature data on long-term storage of honey at low temperatures (from 0 to -20 °C) indicate that this ensures the stability of some physicochemical parameters. Despite the potential benefits of these temperature regimes for practical use, it is important to consider their potential negative effects on honey quality. The aim of this study was to investigate the influence of various temperature conditions on the physicochemical and biochemical parameters of linden, buckwheat, and sunflower honeys during storage for 12 months. For the first time, a wide range of physicochemical parameters of honey samples was analyzed before and during storage for 12 months at temperatures of 18, 10, 5, 0, -5, -10 and -18 (±2) °C. The evaluation of the physicochemical parameters before storage demonstrated that the samples fully complied with the Interstate Standards. Throughout the storage period, the HMF level remained stable at -18 °C, whereas it significantly increased at higher temperatures; for example, after 12 months at 18 °C, the increase ranged from 472.5% to 488.1%, depending on the botanical origin of the honey. However, maximum permissible concentration - MPC (25 mg/kg) was not exceeded. A decrease in the activity of diastase, D-glucose-1-oxidase and catalase was observed at all temperature conditions already during the first month of storage. Minimal changes were observed at 0 and 5 °C. Hydrogen peroxide (H2O2 ) remained stable in this temperature range. Moisture content, total mass fraction of reducing sugars, and acidity did not change significantly in all samples. An antimicrobial study using test cultures found that honey stored at 5 and 0 °C had the greatest inhibitory effect. The data obtained demonstrates that the optimal temperature range for 12-month storage of honey is between 5 and 0 °C. These findings can be used as supplementary guidance when making amendments to regulatory documents governing storage requirements for this product. [ABSTRACT FROM AUTHOR]

Food preservation has received a paramount focus throughout history, prompting the use of various methods such as chemical additives, thermal treatments, and nonthermal approaches to prolong the shelf life of food. In this regard, biopreservation is emerging as a promising alternative owing to its eco-friendly nature and minimal toxicity effects. It involves harnessing natural microorganisms and their byproducts to enhance both the nutritional value and longevity of food products. This review delves into the role of probiotics and postbiotics in biopreservation, elucidating their beneficial impact on human health and their potential as 'safe' food preservatives. It covers a spectrum of pro/post-biotic organisms, including bacteria and yeast, alongside different types of biopreservatives, their mechanisms of action, and applications across diverse food categories. Furthermore, the review assesses the influence of biopreservation on food quality and sensory attributes. However, commercialization hurdles loom, particularly concerning safety and regulatory compliance, necessitating thorough scrutiny before widespread implementation. [ABSTRACT FROM AUTHOR]

Background: The hunger problem is a significant issue arising from global challenges in the 21st century. It is a consequence of inadequate food safety and poor strategic food storage. This makes innovations and improvements in these areas particularly crucial, especially for developing countries and regions affected by military conflicts and natural disasters. Obgectives: We aimed to study carbonate limestone caves as potentially safe locations for constructing strategic food storage facilities. Results: The preliminary results from Magellan Cave (Magill Cave) in the Areni region of the Republic of Armenia indicate that the cave has suitable conditions for use as a potential site for strategic food storage, particularly for cereal grains. Biological studies have proved the absence of mesophilic microbes in rock minerals and in soil samples from its inner space. Additionally, psychrophilic microbes, thermophilic algae, and representatives of Cyanobionta were found in waters that meet underground hot springs. Chemical analyses revealed no toxic compounds in the rock minerals, poisonous gases, or radon accumulation. The radiation levels were also found to be safe. Conclusions: Physical, chemical, and biological research have demonstrated the absence of risk factors for health and food safety in Magellan Cave. No spoilage microbes or human pathogenic bacteria were found. Additionally, no fungi were detected. The results suggest that this cave could be a promising location for constructing underground food storage for strategic reserves. [ABSTRACT FROM AUTHOR]

The use of heat pumps makes it possible to reduce energy consumption in drying processes. This study addresses the problem of efficient use of a heat pump for drying, low-temperature processing, and storage of food products. The object of the study is a heat pump unit capable of operating under the drying mode or under the refrigeration processing and storage mode. Studies have been conducted to design an experimental unit, as well as to improve the energy efficiency of the cooling system. The unit includes a single-stage freon compressor, two air condensers, a water-cooled coil heat exchan gerprecondenser, an air evaporator, a thermostatic valve, axial fans, and a unit control system. It has been experimentally established that, depending on the temperature level of condensation of the refrigerant (from +20 °C to +50 °C), the increase in specific cooling capacity with the heat exchanger-precondenser turned off is from 82 kJ/kg to 135 kJ/kg, and with it turned on – from 98 kJ/kg to 143 kJ/kg. In this case, the specific work of compression of refrigerant vapors in the compressor with the heat exchanger-precondenser switched off changes from 36 kJ/kg to 18 kJ/kg. And when it is switched on – from 32 kJ/kg to 10 kJ/kg. That is, the reduction in specific energy consumption is from 4 kJ/kg to 8 kJ/kg, which indicates the advisability of including the precondenser in the installation scheme. In the installation, refrigeration treatment and storage of the product can be carried out in the temperature range from –20 °C to +20 °C and drying – from +10 °C to +40 °C. Under such modes, it is possible to obtain high-quality products with long shelf lives. The results could be used to improve the designs and optimize the operation of heat-transfer drying units and their engineering calculations. [ABSTRACT FROM AUTHOR]

Over the last two decades, great efforts and investments have been made in Ethiopia to ensure that all children have equal access to nutrition services in health facilities. While quality health systems are a prerequisite for quality nutrition services, little attention has been given to the evaluation of the supply and delivery services. The purpose of the study was to evaluate the coverage and quality of the nutrition‐specific interventions delivered through the health system. Using an end‐user monitoring (EUM) system, we monitored the delivery of nutrition‐specific interventions in 500 districts, having 2514 health facilities distributed throughout Ethiopia. Data were collected through third‐party monitors between August 2020 and 2021. Roughly 90% of health facilities were performing severe acute malnutrition management in line with the national guideline/protocol, and 2/3 of the assessed facilities were delivering iron and folic acid, vitamin A supplementation and deworming. A third of the messages on AMIYCN were retained by beneficiaries. Warehouse conditions were good in 64.3% of the facilities, but only 22% had good recording practices and about half had problems related to the quality and availability of nutrition supplies. Most beneficiaries were satisfied with the nutrition supplies and service delivered at the health facility level. This study also suggests the relevance of an EUM system to assess the quality of nutrition service delivery and its related supply management, as well as to improve the implementation of nutrition interventions as a decision‐making tool. Key messages: The main bottleneck identified in supply management was the recording system, while roughly 65% of warehouses are in good condition to store nutrition supplies at the health facility level.Roughly 90% of health facilities were performing severe acute malnutrition management in line with the national guideline, while 2/3 of the health facilities are delivering iron and folic acid, vitamin A supplementation and deworming.The knowledge and practices of the HW were above average and only a third of the messages delivered were retained by beneficiariesAlthough messages are being well delivered once counselling is implemented, many opportunities (contact points) are missed to deliver nutrition counselling. [ABSTRACT FROM AUTHOR]

To date, several synthetic preservatives have been used for management of food losses caused by insect and fungal pathogens, however, development of resistant races and adverse effects on environment have limited their applicability. Currently, essential oils and their bioactive components are well acknowledged for control of insects. Insecticidal and antifungal efficacy of essential oils are reported to result from neurotoxic mechanisms like alteration in octopamine receptors, γ-aminobutyric acid (GABA) ion channels, inhibition of acetylcholine esterase (AChE) activities in insects and dysfunctioning of mitochondria as well as plasma membrane in fungal pathogens. Nanoencapsulation of essential oils is currently under practice to prevent environmental degradation, enhance insecticidal and fungicidal efficacy with wide commercial applications and recommend them for possible industrial utilization. The present review explores i) insecticidal and fungicidal efficacy of essential oils and bioactive components, ii) their possible mode of action, iii) the employment of modern nanoencapsulation approaches for the development of nontoxic and ecofriendly green insecticides/fungicides, and most importantly iv) patenting of developed plant based nanoformulation with desired application in management of stored products biodeterioration. [ABSTRACT FROM AUTHOR]

Nanostructures are usually formed by solvent dissolution, but this paper proposes a green-chemistry method for thymol nano-encapsulation based on a chitosan–gelatin bio-copolymer matrix formation that enhances the physical stability to obtain a thymol-modified release system, with antioxidant capacity. Various ratios of chitosan–gelatin, gelatin types A and B, and crosslinkers were evaluated at a constant thymol concentration of 0.5 mg/ml. Gallic acid was chosen as the crosslinker. All batches were ultrasonicated to reduce particle size. The best conditions were obtained using a chitosan–gelatin ratio of 1:4 with type A gelatin, as those nanoparticles had higher physical stability, together with a smaller particle size (316.5 ± 2 nm) and higher thymol encapsulation efficiency (88 ± 3%). Antioxidant capacity was evaluated by DPPH, ABTS (radical inhibition 87.06 ± 4.38%, and 88.5 ± 4.42%, respectively), and a FRAP assay (1084.68 ± 54.32 µM Trolox equivalents). Release profiles were evaluated at two pH values (5.5, 7.0) and environmental temperatures (4, 25 °C). Diffusion was non-Fickian in all treatments. Gelatin type A systems exhibited a major physical stability, influencing the reduction of released thymol significantly. The research findings suggest that this submicronic dispersion can be used as a modified release system with high antioxidant activity and potentially serve as a preservative system during food storage. [ABSTRACT FROM AUTHOR]

Due to busy schedules and a lack of tracking of food that is stored, a lot of food is wasted every day in households. According to the UNEP Food Waste Index Report 2021, India's household food waste amounts to 50 kg per person per year, or over 68 million tons. In 2023, India would have produced over 68 million tons of food waste. Food waste is rising quickly every year. The following variables will affect food loss and waste (FLW) at the consumer level: improper food storage, including not using it before it goes bad. Partially used ingredients, preparing meals beyond necessity, and poor visibility of food in freezers are the main causes of food spoiling at home. According to data from the Food Safety and Standards Authority of India (FSSAI), one-third of India's food is wasted or spoils before it is eaten. This can be minimized by tracking food in smart containers, which work for both packed and unpacked food. This can be used with or without a refrigerator. [ABSTRACT FROM AUTHOR]

Fully biodegradable packaging materials are demanded to resolve the issue of plastic pollution. However, the fresh food storage performance of biodegradable materials is generally much lower than that of plastics due to their high permeability, microbial friendliness, and limited stretchability and transparency. Here a biodegradable packaging material is reported with high fresh food storage performance based on an oil‐infused bacterial cellulose (OBC) porous film. The oil infusion significantly improved cellulose's food‐keeping performance by reducing its gas permeability, increasing its stretchability and transparency, and enabling the active release of green vapor‐phase preservative molecules, while maintaining its intrinsically high degradability. Strawberries stored in a container with the OBC lid at 23 °C after 5 days exhibited a moldy rate of 0%, in contrast to the 100% moldy rate of those stored by poly(ethylene). Enhanced storage performance is also obtained on tomatoes, pork, and shrimp. The OBC film is naturally degraded after being buried in wet soil at 30 °C for 9 days, identical to the degradation rate of bacterial cellulose. The liquid seal strategy broadly applies to different celluloses, providing a general option for developing cellulose‐based biodegradable packaging materials. [ABSTRACT FROM AUTHOR]

This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food. [ABSTRACT FROM AUTHOR]

This study focused into vacuum freeze dryer technology for increasing food shelf life in a drying food technology. The determinants of energy consumption increase as the energy density of food production and storage increases. Reducing the amount of energy used for drying, freezing, chilling, refrigeration, and air conditioning is becoming more important. The objective of this study was to extend food's shelf life utilizing creative and novel technical approaches, such as vacuum freeze-drying's energy-efficient process. Despite being a part of this investigation, the vacuum freeze drier was created using environmentally benign energy sources. To minimize the carbon footprint of food preservation, it is essential to use eco-friendly energy sources in chilling storage. According to the first law of thermodynamics, the energy efficiency at 1 atm pressure and 25 [°C] temperature (neglecting potential and kinetic energies) in the dead state is calculated under thermal equilibrium conditions. In this study, the energy efficiency was shown according to 5 different scenarios. The results of energy efficiencies are as follows: η1 is from 14.3 to 21.4%, η2 is from 20.7 to 31.0%, η3 is from 27.3 to 40.9%, η4 is from 32.1 to 48.1%, and η5 is from 34.6 to 51.9%, respectively. This analysis demonstrates that the energy efficiency improved from 12 to 18 h. In this study, optimizations with scenarios were employed considering vacuum freeze-drying technology in the plant with sustainable energy sources can considerably improve food shelf life while limiting our environmental impact. [ABSTRACT FROM AUTHOR]

Human milk provides essential nutrition for infants and holds many health benefits for infants and mothers. When a mother's own milk is not available for her infant, the World Health Organization recommends feeding donor human milk (DHM) from a human milk banking facility. DHM is human milk produced, collected then donated to a human milk bank (HMB). HMBs serve many vital functions, including screening donor mothers, then collecting, processing, storing, and allocating DHM to recipients. The first HMB opened in 1909, and today there are more than 700 HMBs globally. Unfortunately, HMB facilities are not present in all locales, with notable gaps in South Asia and Africa. Additionally, there are no global standards to guide HMB operational procedures. Even though most HMBs attempt to employ quality control systems to provide safe DHM, differences in community needs, resource availability, and a range of methods and policies to execute processes result in significant variations in DHM quality and HMB operations. Robust and collaborative systems that ensure safe and equitable access to DHM are needed. In this paper, we present a global snapshot of current human milk banking practices; review an interdisciplinary framework to guide and support HMB activities as an integrated part of health and newborn care systems; discuss factors that contribute to HMB sustainability; outline barriers to scaling HMBs worldwide; and highlight knowledge, policy, and research gaps. Developing global HMB guidance and rigorous, adaptable standards would strengthen efforts to improve newborn health. Key messages: Safe donor human milk (DHM) from a human milk bank (HMB) is a WHO recommendation when the mother's own milk is not available.Over 700 HMBs exist globally, with varying operational models and a wide range of practices due to lack of global guidelines and the current practice of adaptation to local needs and health systems.Scaling up of HMBs to meet the global demand for DHM would be facilitated by the development of global standards to guide integration with breastfeeding promotion and quality controlled processing to ensure provision of safe DHM. [ABSTRACT FROM AUTHOR]

Mother's/parent milk is the optimal way to feed infants and when unavailable, supplemental donor human milk is preferred. A safe supply of donor human milk should be available for all low birthweight infants for whom it has been shown to reduce morbidity. Human milk banking has been in existence for more than a century, although largely shut down during the 1980s, primarily due to fears of human immunodeficiency virus transmission. With renewed security in milk banking, has come an exponential growth in human donor milk use. Guidelines for milk banking have been published in many countries including Australia, France, India, Italy, Spain, Switzerland, the United Kingdom and the nonprofit organization PATH. The European Milk Bank Association and the Human Milk Banking Association of North America have also published recommendations for milk banks throughout Europe and North America, respectively. Although there is variability among these guidelines, there is general consensus on quality control measures required to provide a supply of safe donor milk. These measures include effective donor screening, safe collection, transport and storage of milk, standardized pasteurization and bacteriological testing. Operational considerations are also critical, such as appropriate training for staff, equipment maintenance and cleaning, protocol and record keeping and inspection and accreditation. Clearly delineating these key quality control measures provides an excellent foundation for establishing international guidelines. Acceptable modifications must be established for low‐ and middle‐income countries that do not have sufficient resources; overly burdensome guidelines may make establishing a milk bank unnecessarily prohibitive. This review presents a summary of current best practices for human milk banking. Key messages: Human donor milk is a vital source of nutrition for preterm very low birth weight infants when there is an insufficient supply of their own mother's/parent milk.Human milk banks follow best practices within their own jurisdictions, including for screening donors and for processing and distributing human donor milk.Internationally agreed upon guidelines for the operation of a milk bank that are modifiable to a country's resources would facilitate quality control. [ABSTRACT FROM AUTHOR]

Quantifiable, spatially-resolved, large-scale evidence about traditional food storage facilities is extremely rare, and yet highly insightful for researchers across subjects such as human ecology, anthropology, agronomy, archaeology and economic history. This paper takes advantage of some unusually detailed French colonial era records of cereal storage and agro-pastoral practice in 19th century central Algeria that inventory the underground food stores of different sedentary and nomadic tribes at a moment of colonial confrontation in which these stores were central to ecological and political resilience. We consider how different aspects of these food stores relate to environmental, social and economic variables across the study area. The overall results suggest important north-south trends in agro-pastoral lifestyle and storage practice. [ABSTRACT FROM AUTHOR]