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Apple is a perishable fruit due to its higher moisture content, which leads to spoilage and also reduces its shelf life. To improve the storage stability of apples, drying is the most effective and oldest method as it leads to the reduction of water activity. In the present study, dried apple slices were developed from "Golden Delicious" apples. The suggested methodology involves the use of dried apple slices with skin and a thickness of 4.5 mm, pretreated with 1% salt solution for 15 min. The drying process takes place at a temperature of 50°C for 3 h, followed by a temperature of 90°C for 2 h. The water activity of salt‐ and KMS‐pretreated dried apple slices was 0.422 ± 0.00 and 0.438 ± 0.01, respectively, whereas a higher value 0.473 ± 0.01 of water activity was observed in untreated dried apple slices, demonstrating better stability. Also, compared to the control sample, the pretreated slices showed 13% lesser shrinkage due to drying, thereby retaining its shape. The total phenolic content was the lowest in the control sample (101.52 ± 0.37 mg GAE/100 g), while a significant increase was observed in KMS‐pretreated (115.44 ± 4.08 mg/100 g) and salt‐pretreated (131.55 ± 0.58 mg/100 g) dried apple slices. Moreover, antioxidant activity also was higher in salt‐pretreated dried apple slices. Texture profile analysis revealed that the developed apple slices had better crispiness than nonpretreated ones. Thus, pretreatment before drying is of great significance to improve the appearance and quality of products. [ABSTRACT FROM AUTHOR]

BACKROUND RESULTS CONCLUSION The present investigation aimed to enhance the postharvest shelf‐life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post‐impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low‐density polyethylene pouches and shrink‐wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post‐impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy.Results showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf‐life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf‐life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf‐life of broccoli.The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf‐life of the product. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Objective: This study was performed to evaluate the quality characteristics of reducednitrite boiled pork sausages (BPSs) with paprika oleoresin solution (POS) to compensate for the reduced sodium nitrite (NaNO2). Methods: POS was prepared by diluting paprika oleoresin with sunflower seed oil at a ratio of 1:20. BPSs were subjected to four different treatments: reference (REF), BPS added with 150 ppm NaNO2; control (CTL), BPS added with 37.5 ppm NaNO2; treatment 1 (TRT1), BPS added with 37.5 ppm NaNO2 and 0.1% POS; treatment 2 (TRT2), BPS added with 75 ppm NaNO2 and 0.1% POS). Results: The pH values of CTL were lower than those of other treatments. The a* values of TRT1 were higher than those of CTL, and those of REF were lower than those of TRT1 and TRT2. The b* values of TRT1 and TRT2 were higher than those of REF and CTL. The total plate counts of CTL were the highest among all treatments, and Enterobacteriaceae counts of CTL and TRT1 on the 14th day were higher than those of REF and TRT2. Conclusion: The combination of 75 ppm NaNO2 and 0.1% POS to BPS during storage had an antimicrobial effect similar to that of adding 150 ppm NaNO2. Thus, POS can be used to reduce the use of NaNO2 in meat products. [ABSTRACT FROM AUTHOR]

Featured Application: Storage conditions for solid sidestreams for improved shelf-life and safety of upcycled products such as food, feed, and value-added products. Brewer's spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential. Three samples each of BSG and SCG were obtained from generators and recycling facilities in Singapore, and their chemical, elemental, and microbial composition was characterized. The spoilage mechanisms were investigated during storage under anaerobic and aerobic conditions. Bacterial loads of sidestreams were low from craft brewery and café sources (<1 and 3.53 ± 0.03 log10 CFU/g) and high from recycling facilities (>6 log10 CFU/g). The microbiome of BSG from recycling facilities was dominated by Bacilli, and B. coagulans was identified as the most prevalent species. SCG from recycling facilities was dominated by lactic acid bacteria, with L. panis being the most prevalent species. Storage up to 14 days under anaerobic conditions led to further bacterial proliferation mainly by Bacilli, lactic acid bacteria, and acetic acid bacteria, while aerobic storage led to extensive fungal contamination, including potential aflatoxin-producing Aspergillus flavus. The results shed light on the spoilage mechanisms, while highlighting the short shelf-life and food safety risks of BSG and SCG to inform valorization strategies. [ABSTRACT FROM AUTHOR]

This study aimed to develop an active biodegradable bio-based (polylactic acid/PLA) equilibrium modified atmosphere packaging (EMAP) containing a carvacrol-emitting sachet (created by poly-hydroxybutyrate) (PLA-PHB-CARV) to extend the shelf-life of cherry tomatoes at 15 °C and 25 °C. Cherry tomatoes in macro-perforated polypropylene (PP) films (mimicking the commercial packaging) or in PLA-based micro-perforated film without the carvacrol sachet (PLA) were also tested. Weight loss, decay, headspace gases, pH, titratable acidity (TA), total suspended solids (TSS), ripening index, color, texture, total viable counts (TVC), and sensory analysis were performed. Decay was 40% in PLA-PHB-CARV, and 97% in PP after 20 days at 25 °C. PLA-PHB-CARV showed lower weight loss (p < 0.05) and stable firmness compared to PP and PLA at both temperatures. TSS and TA were not affected by the packaging at 15 °C, while at 25 °C, the TSS accumulation was inhibited in PLA-PHB-CARV compared to in PLA and PP (p < 0.05), indicating a notable delay in the ripening process. PLA-PHB-CARV retained their red color during storage compared to PP and PLA. Carvacrol addition inhibited TVC compared to PP and PLA by ca. 2.0 log CFU/g during storage at 25 °C, while at 15 °C, the packaging did not reveal a significant effect. Overall, the results indicated that the developed active EMAP may be adequately used as an advanced and alternative packaging for tomatoes or potentially other fruits with a similar respiration rate versus their conventional packaging, showing several advantages, e.g., a reduction in petrochemical-based plastics use, shelf-life extension of the packaged food, and consequently, the perspective of limiting food waste during distribution and retail or domestic storage. [ABSTRACT FROM AUTHOR]

In this study, isothermal decomposition kinetic of a triple-base propellant (TBP) has been investigated by vacuum stability test (VST). The volumes of the evolved gas have been recorded step by step to monitor gas evolution in VST at 80°C, 90°C, 100°C, 110°C, 120°C, and 150°C. This semi-continuous data-recording mode makes it possible to use the Berthelot equation for shelf-life prediction of TBP. Activation energy has been calculated in both model-free and model-fitting methods, and F0/R1 is determined as the best model for thermal decomposition of TBP at VST. High-performance liquid chromatography has been used to determine stabilizer (methyl centralite) content of the TBP at various extents of reactions (α). The critical amount of stabilizer was specified at 2% α. Arrhenius average temperatures have been calculated at various climate categories and used as actual storage temperatures. Molecular weight (Mw) reductions of nitrocellulose were determined by gel permeation chromatography during aging. According to the results, the shelf-life of TBP has been estimated using the Berthelot equation at 2% α in various climate categories. Shelf-life of studied TBP differs from 14 to about 36 (years) in extremely hot dry (A1) to intermediate (A3) climate categories. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

The study investigates the efficacy of plasma-activated water (PAW) in preserving green chillies (jalapeño and pusa jwala) and compared it with various household fruits and vegetables cleaners' solutions. PAW was prepared using a pencil plasma jet with air as the plasma forming gas. The results of visual analysis revealed that PAW-treated chillies maintain their fresh appearance even after 21 days, exhibiting significantly lower spoilage compared to control (ultrapure milli-Q water) and fruits and vegetables cleaners' solutions. PAW demonstrated antimicrobial properties, effectively reducing microbial growth and spoilage on chillies over the storage period. Physical attributes, such as weight loss and firmness, are evaluated. It has been observed that PAW-treated chillies exhibit lower weight loss and higher firmness, indicating better membrane integrity and moisture retention. Microbial resistance was notably higher in PAW-treated chillies compared to control and when cleaning solutions were used. CIELAB color analysis revealed that PAW-treated chillies retain greenness, and color, freshness, outperforming control and cleaners. Sensory evaluation, including visual inspection, smell, taste, and touch, consistently favored PAW-treated chillies, emphasizing their superiority in terms of enhancement in shelf-life. Biochemical analysis revealed that PAW-treated chillies either maintain or show enhancement in nutritional attributes such as soluble sugar, protein, and ascorbic acid concentrations. Phenol concentration (antioxidant activity) remained stable across treatments. Overall, the study underscores the positive impact of PAW treatment on preserving the membrane integrity, antimicrobial resistance, sensory quality, and nutritional attributes of green chillies, making PAW an alternative for extending their shelf life. [ABSTRACT FROM AUTHOR]

Conventional ultrasound (US) has been used to incorporate active components into packaging material, but in-pack sonication and its effect on food quality and shelf-life need further exploration. This study aims to examine how US treatment conditions and packaging materials affect aged chicken breast's shelf-life, microbiological, sensory, and physicochemical characteristics, including peroxide value (PV), free fatty acids (FFA), cooking loss (CL), and muscle fiber index (MFI). Samples were sonicated either without packaging (WP) or packed inside low-density polyethylene (LDPE). The results were then compared with untreated and conventionally treated samples. Response surface methodology (RSM) optimized the specific energy consumption (SEC), acoustic power, and product characteristics based on sonication power (4.4, 35.5, and 66.0 W) and time (10, 20, and 30 min). The quality attributes of optimally processed samples were then assessed during 60 days of -18 °C frozen storage. The optimal sonication conditions were identified as 15.46 min of 66 W, corresponding to 5.16 kJ/kg SEC and 17.03 W acoustic power. In-pack sonication was superior to conventional sonication in terms of product quality attributes. Optimized in-pack sonication reduced PV, FFA, and total bacteria count by 15.0, 17.6, and 37.4% but increased CL, MFI, and shelf-life by 4.1, 107.8, and 64.2%, respectively. The proposed in-pack ultrasonics approach could contribute to achieving sustainable development goals (SDGs) and sustainable food production, considering the low energy consumption and food waste reduction through delaying food spoilage. [ABSTRACT FROM AUTHOR]

The microenvironmental factors of kiwifruit are constantly changing over long-distance transportation, but there are no reliable methods for monitoring and predicting quality changes. An artificial neural network (ANN) kiwifruit integrated quality dynamic prediction model based on microenvironmental parameters (i.e., temperature, relative humidity, carbon dioxide, oxygen, and ethylene levels) was developed using the correlation between microenvironmental parameters and changes in quality indicators during storage. The results showed that storage at 4 °C effectively delayed weight loss, increase in cell membrane permeability and soluble solids, as well as decrease in firmness, titratable acid content, ascorbic acid content and color (C* and L* values), delayed the onset of respiratory peaks, lowered ethylene release, and preserved kiwifruit freshness compared to 10 °C and 20 °C. The optimized back-propagation (BP) neural network model had a hidden layer neuron count of 10, and the coefficient of determination (R2) between the predicted and measured values was 0.998, with an average error within ± 5%, which was highly accurate in predicting the overall quality changes of kiwifruit during storage and transportation. [ABSTRACT FROM AUTHOR]

Summary Fresh‐cut apples are susceptible to enzymatic browning and spoilage. The objective of this study was to evaluate the effect of different coatings on fresh‐cut apples and develop a predictive model for their shelf life. The apples were treated with antioxidant peptide from Candida utilis (CUH), carboxymethyl chitosan (CMCS), and composite coatings, and their physicochemical properties were subsequently evaluated. Key factors identified through correlation analysis of shelf life were used as input parameters for a partial least squares regression (PLSR) model to predict the shelf life of fresh‐cut apples treated with different coatings. The results indicate that CUH, CMCS, and CUH‐CMCS coatings effectively delay the deterioration of fresh‐cut apples. Notably, the CUH‐CMCS composite coating demonstrated superior performance, showing only a slight 3.50% increase in the browning index (BI) during storage. Minimal changes were observed in weight loss and firmness, while overall total acidity (TA) and pH exhibited slight decreases. Moreover, the levels of ascorbic acid (Vc), polyphenol oxidase (PPO), and peroxidase (POD) were significantly lower compared to the control group, and the total bacterial count increased by no more than 0.7 log CFU g−1. The PLSR model accurately predicted the shelf life of fresh‐cut apples treated with different coatings, with Rc2$$ {R}_{\mathrm{c}}^2 $$ and Rp2$$ {R}_{\mathrm{p}}^2 $$ values both exceeding 0.90. The research results indicate that the coating and model developed in this study offer a novel approach for preserving and managing fresh‐cut apples. [ABSTRACT FROM AUTHOR]

Truffles of the Tuber genus (Pezizales, Ascomycetes) are among the most valuable and expensive foods, but their shelf life is limited to 7–10 days when stored at 4 °C. Alternative preservation methods have been proposed to extend their shelf life, though they may alter certain quality parameters. Recently, a hypogeal display case equipped with an ultrasonic humidity system (HDC) was developed, extending the shelf life to 2–3 weeks, depending on the truffle species. This study assesses the efficacy of HDC in preserving Tuber melanosporum and Tuber borchii ascomata over 16 days, using quantitative magnetic resonance imaging (QMRI) to monitor water content and other parameters. Sixteen T. melanosporum and six T. borchii ascomata were stored at 4 °C in an HDC or a static fridge (SF) as controls. QMRI confirmed that T. borchii has a shorter shelf life than T. melanosporum under all conditions. HDC reduced the rate of shrinkage, water, and mass loss in both species. Additionally, the Apparent Diffusion Coefficient (ADC), longitudinal relaxation time (T1), and transverse relaxation time (T2), which reflect molecular changes, decreased more slowly in HDC than SF. QMRI proves useful for studying water-rich samples and assessing truffle preservation technologies. Further optimization of this method for industrial use is needed. [ABSTRACT FROM AUTHOR]

Summary: Melatonin (MT), a natural signalling compound derived from tryptophan, has gained significant attention for delaying postharvest ripening and senescence in various fruits and vegetables. In the present study, the effect of MT treatment was evaluated on the postharvest shelf‐life of bell pepper. Fruits were dipped in various MT concentrations (70, 120, 170, 220 μmol L−1) for 20 min and stored at 10 ± 1 °C for 20 days. The bell pepper treated with 120 μmol L−1 MT significantly suppressed respiration, weight loss and delayed chlorophyll degradation. Additionally, MT (120 μmol L−1) treatment reduced loss of firmness, titratable acidity and retained total phenol, flavonoid and ascorbic acid content. It hindered malondialdehyde accumulation by enhanced DPPH radical scavenging and antioxidant enzyme activity like superoxide dismutase, catalase and peroxidase, over the control. Conclusively, 120 μmol L−1 MT prolongs the postharvest shelf‐life of bell pepper by 20 days with superior sensory quality, surpassing the control by 10 days. Therefore, MT treatment is a commercially useful technology for maintaining quality and prolonging the postharvest shelf‐life of bell pepper. [ABSTRACT FROM AUTHOR]

1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets. 2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed. 3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage. 4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05). 5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05). 6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life. [ABSTRACT FROM AUTHOR]

Dragon fruit (Hylocereus spp.), renowned for its aesthetic appeal and rich antioxidant content, has gained global popularity due to its numerous health benefits. In Australia, despite growing commercial interest in cultivating dragon fruit, there is uncertainty for local growers stemming from competition with imported varieties. Notably, there is a lack of comparative research on the shelf-life, antioxidant activity, and phytochemical contents of Australian-grown versus imported dragon fruit, which is crucial for enhancing market competitiveness and consumer perception. This study compares the shelf-life, antioxidant activity, and phytochemical content of Australian-grown and imported dragon fruits under ambient conditions, addressing the competitive challenges faced by local growers. Freshly harvested white-flesh (Hylocereus undatus) and red-flesh (H. polyrhizus) dragon fruit were sourced from Queensland and the Northern Territory and imported fruit were sourced from an importer in Queensland. All fruit were assessed for key quality parameters including peel color, firmness, weight loss, total soluble solids (TSS), pH, titratable acidity (TA), total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC), total betalain content (TBC), and total anthocyanin content (TAC). The results indicate that Australian-grown white dragon fruits exhibited average one day longer shelf-life with less color degradation, better firmness retention, and less decline in weight loss, TSS, and acidity compared to imported fruits. Australian-grown red dragon fruits showed similar shelf-life compared to fruits from overseas. Antioxidant activities and phytochemicals were consistently higher in Australian-grown fruits throughout their shelf-life. These findings indicate that Australian-grown dragon fruits offer better physical quality and retain more nutritional value, which could enhance their marketability. [ABSTRACT FROM AUTHOR]

The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake (Merluccius merluccius) quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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.)

Pulsed light (PL) pasteurization is being explored as a substitute for the conventional thermal pasteurization of juices in recent times due to better retention of nutrients and overall quality. However, the long‐term stability of the PL‐pasteurized juice must be investigated to promote its application by the industry. The effect of PL treatment (effective fluence of 1.15 J·cm−2) and thermal treatment (90°C for 60 s) on microbial quality, enzyme activity, bioactive compounds, sensory acceptance, and color profile of table grape juice during storage at 4 and 25°C was investigated in this study. The PL pasteurization enhanced the microbial shelf‐life of the juice (<6 log10cfu·mL−1) from 5 to 35 days at 4°C. The PL and thermally‐pasteurized juice demonstrated a shelf‐life of only 10 days when stored at 25°C. The total soluble solids and titratable acidity did not alter significantly throughout the storage period. The peroxidase, polyphenol oxidase, and pectin methylesterase activities were below 10% for the PL and thermally‐treated beverage when stored at 4°C. The sensory acceptability of the PL‐pasteurized juice after 35 days of refrigerated storage (6.9 ± 0.3) was close to the untreated juice (7.2 ± 0.3) and greater than thermally‐treated juice (6.2 ± 0.2). After the 35th day of storage at 4°C, PL‐treated grape juice retained 55%, 12%, and 15.3% more phenolics, flavonoids, and antioxidant capacity, respectively, than the thermally‐pasteurized juice. Hence, PL pasteurization can effectively prolong the shelf‐life of table grape juice while achieving microbial and enzymatic stability, along with high sensory and nutritional appeal. Practical Application: Exploring non‐thermal methods like pulsed light (PL) pasteurization as a substitute for conventional thermal methods is gaining recognition for its ability to retain nutrients and improve overall juice quality. However, the industry's adoption depends on understanding the shelf‐stability of PL‐pasteurized juice. This study specifically investigates the practical applications of PL treatment in comparison with conventional thermal treatment in enhancing microbial safety and enzymatic stability in table grape juice. The findings contribute insights into optimizing the shelf life of table grape juice and preserving its quality, supported by microbial, enzymatic, and sensory evaluations. [ABSTRACT FROM AUTHOR]

This article highlights the applicability of matrixing designs in stability studies for parenteral medications. The traditional approach involves extensive testing over the product's shelf-life. However, matrixing designs offer an alternative approach where only a fraction of samples is tested at each time point. The study conducted in this article focused on three parenteral medications and examined stability data under long-term condition. Degradation products were identified as critical parameter, and kinetics of degradation varied among the selected products. A systematic methodology was adopted to evaluate the data using different matrixing designs. The regression models obtained were assessed using statistical parameters S and R2. Also, each of the 28 matrixing designs were compared to the full design with statistical parameter RMSE and the shelf-life. The results confirmed that each of the evaluated matrixing designs can be applied, whether degradation product shows a linear or non-linear increase, and demonstrated that a reduction of two time points per batch is the most appropriate. In conclusion, this research contributes to the understanding of utilizing reduced matrixing designs in stability studies for parenteral medications and can be an effective strategy to reduce costs and time of stability testing while maintaining the necessary level of precision and reliability. [ABSTRACT FROM AUTHOR]

The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners: honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive compounds retention (>75%) and no significant changes in several physicochemical properties after 6 months storage. Fresh snacks were hard and crunchy, and the perception of consumers within liking categories was: HI: 43%, and IS: 72%. After storage HI snack showed higher acceptance by consumers (75% within liking categories) while IS snack showed a decrease in their acceptance (63% within disliking categories). The penalty analysis showed that the sensory shelf-life of both snacks would be limited by the changes produced in texture and color during storage. HI snack could reach six storage months, while IS would be stored up to 3 months. The use of diverse sweeteners allowed obtaining two different products which could be incorporated into a healthy diet. [ABSTRACT FROM AUTHOR]

Copyright of Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi is the property of Afyon Kocatepe University, Faculty of Veterinary Medicine 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.)

One of the fundamental parameters of drugs and pharmaceutical products is, in addition to their physiological effects, also their shelf-life. Even pharmaceuticals are subject to the effects of time, which gradually degrades and deteriorates them. This results in a reduction or even a serious change in the effects, or the development of toxicity. Therefore, the determination of the shelf-life of any drug or pharmaceutical product is of paramount importance. Unused drugs or pharmaceutical products after the expiry date have to be disposed of in a costly manner, which means financial losses and also imposes an unnecessary burden on the environment. There has recently been considerable discussion about the possible extension of the shelf-life of pharmaceuticals. The results of analyses of the historical remains of pharmaceuticals play an important role in this discussion. Therefore, an overview of recent results in this field is given here. In the first part, the review focuses on historical medicinal preparations (from antiquity to the early 19th century), which represent interesting, valuable, and often unique material for the study of the stability of medicinal substances over a long period (despite the uncertainty we have about their initial composition). The second part of the review gives an overview of articles on the stability of modern medicinal products, mostly already industrially produced. [ABSTRACT FROM AUTHOR]

Pearl millet, considered as nutri-cereal, has better nutritional composition and quality, as compared to other cereals. Though, it is less popular due to low shelf-life of the flour. Here, we characterize the rancid behavior of three diverse genotypes of pearl millet—WGI-100 (White), Purple, and fortified Dhanshakti (complete grains and decorticated) using different quality determinants linked with shelf-life. Starch, amylose, resistant and non-resistant starch content was observed maximum in Dhanshakti, whereas amylopectin was observed maximum in cv. purple. The activities of carbohydrate degrading enzyme (α-/β-Amylases) were observed maximum on 6th days after milling (DAM) in cv. Dhanshakti. Phytic acid and micronutrients (Fe and Zn) were observed more stabilized in flour during storage. We observed gradual decrease in the storage proteins and total lipid with increase in DAM due to oxidation. Evaluation of physicochemical treatments [salt (1%), lime (1%, grains soaked for overnight), hydrothermal-infrared (HT-IR, grains steamed for 5 min followed by quick drying using IR bulbs with wavelength of 0.7–2.0 µm), kilning (live steam, quick heating), near infra-red (NIR, short wave for 5 min) and air tight aluminum pouches (50 µm thickness)] showed HT-IR to be most effective treatment in arresting the lipid hydrolysis by denaturating/aggregating the rancidity causing enzymes (lipase and lipoxygenase). We observed Dhanshakti to be better in flour quality and nutrient density, as compared to other cvs. HT-IR was observed to be most cost-effective and promising technology in enhancing the shelf-life of pearl millet flour. [ABSTRACT FROM AUTHOR]

The cutting operation significantly affects the shelf-life of fresh-cut produce due to the mechanical damage impacting molecular, physiological, and sensory responses, depending on tissue type and tool characteristics. The degree of sharpness (DoS), defined as the force required to cut a reference body, is crucial for this process. A methodology was developed to objectively evaluate cutting damage on fresh-cut 'Golden Delicious' apples using three knives at four DoS levels (30, 100, 140, and 190 N) to cut 96 apples into 288 slices. The study assessed color, visual acceptance score, electrolytic leakage, and nutritional quality over 14 days at 5 °C. A two-way ANOVA showed no significant correlation between DoS and nutritional quality. However, a* values and browning index significantly increased with DoS, with values rising from 39.4 and 2.7 at 30 N to 41.4 and 3.1, respectively, at 190 N. The best visual acceptance score (4.0) and shelf-life (14 days) were at 30 N, while the worst score (2.9) and shelf-life (5 days) were at 190 N. Positive correlations were found between DoS and both browning index and a* value, with coefficients r of 0.97 and 0.93, respectively, highlighting the importance of using sharp tools for optimal post-cutting quality. [ABSTRACT FROM AUTHOR]

This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha as a starter culture and to evaluate the physicochemical properties, microbial viability and recovering ability of sourdough powder when packaged in different types of packaging for 120 days. Optimal maturation time (103.47 h) and maximum leavening rate (1.27 mL/h) of sourdough were achieved at an incubation temperature of 34 °C and interval refreshment time at 7 h. The optimized culture was spray-dried using 3% Arabic gum (w/v) as a carrier agent yielding 35.86% powder with acceptable viability of 8.71 log CFU/g lactic acid bacteria and 9.03 CFU/g yeast. The sourdough powder was packed in four packaging (LDPE, vacuumed LDPE, aluminum foil laminated pouch and vacuumed aluminum foil laminated pouch) and exhibited comparable physicochemical properties during 120 days of storage. The viability of both lactic acid bacteria and yeast count in sourdough powder when packed in vacuumed aluminum foil laminated pouch showed higher stability for 90 days (6.18 log CFU/g and 6.82 log CFU/g) but reduced to below detection limit after 120 days (5.54 and 5.94 log CFU/g). This suggested that Kombucha sourdough powder packed in vacuumed aluminum laminated pouch could be stored for up to 90 days. [ABSTRACT FROM AUTHOR]

SUMMARY: In eggs, the albumen and yolk undergo physicochemical changes during storage, which will decrease egg quality. Several factors can contribute to the loss of egg quality (such as temperature, humidity, duration of storage, thin eggshell, age of the flock). Coatings are a tool that can help maintain egg quality during long storage periods. The standard composition of egg coatings includes polysaccharides, lipids, proteins and polyols that can be used as plasticising substances and incorporated to induce flexibility in films. Glycerol is the most commonly used plasticiser in egg coatings due to its abundance and relatively low cost. However, other substances have demonstrated better results when added to coatings to extend the shelf life of eggs. Few studies have investigated the relationship between polyol plasticisers and the different bases for preparing coatings. Furthermore, little discussion exists about which levels should be incorporated into the egg-coating solution. The real impact of using polyols in egg coatings still has some gaps. This review gives an overview of the current use of polyols and trends in developing new egg coatings. [ABSTRACT FROM AUTHOR]

The freshness of raw fish has become one of the industry's and consumers' main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, along with the assessment of proximate composition, pH, total volatile bases (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, fatty acids, texture, and microbiological parameters. The results show that the QIM obtained over the storage period exhibited a linear increase, ranging from 2 to 21 demerit points, with a high correlation (R2 = 0.9868) among the data. The microbiological results indicated an increase in the counts of psychrotrophic and mesophilic bacteria throughout the storage period. TVB-N values ranged from 11 to 28 mg/100 g, and TBARS values ranged from 0.235 to 0.298 mg MDA/kg when stored in ice. The presence of putrescine, cadaverine, spermidine, and toxic volatile compounds was a potential indicator of fish freshness. Based on the correlation between the methods considered indicators of freshness and quality, it can be concluded that the king weakfish maintains its commercial stability for up to 11 days when stored in ice. [ABSTRACT FROM AUTHOR]

The objective was to review, using an integrated approach, all parameters related to osmotic dehydration, freezing, and frozen storage when assessing the advantages of the osmodehydrofreezing-ODF process. Peeled cherry tomatoes were treated at (T) 25, 35, and 45 °C (t) up to 180 min in glycerol-based OD-solution (50, 60, 70% w/w). OD was studied and optimized by applying the Response Surface Methodology, combined with selected desirability criteria to define the optimum process parameters. Water loss-WL, solid gain-SG, water activity reduction-aw, texture and color changes were monitored during the process. Untreated and OD-treated at optimal OD conditions (C = 61.5%, T = 36 °C; t = 72 min) samples were frozen and stored at isothermal (T, −5, −8, −14, −23 °C) and non-isothermal temperature conditions (Teff, −7.3 °C). OD samples presented acceptable color, increased firmness, low drip loss and high vitamin C/lycopene retention during frozen storage. OD increased the shelf life of frozen cherry tomato (up to 3.5 times based on sensory quality loss). The kinetic models obtained for vitamin and lycopene degradation and sensory quality loss were validated at non-isothermal conditions. [ABSTRACT FROM AUTHOR]

This study investigated the synergistic impact of montmorillonite (MMT) and starch nanocrystals (SNCs) on gluten-loaded chitosan films, influencing the shelf stability of fresh paneer. The combination of chitosan in gluten and SNCs/MMT yielded films with uniform rheology, showcasing superior water resistance, mechanical strength, surface morphology, and antioxidant properties. Notably, compared to unpackaged paneer, those wrapped in these nanocomposite films exhibited an extended shelf life. Films produced from MMT/chitosan (GML2) retained higher moisture (68.37 to 53.12%) and titratable acidity (0.17 to 2.12%) compared to other samples. Consequently, textural properties, including hardness, springiness, chewiness, and gumminess, correlated with moisture loss, affirming the wholesomeness of paneer packaged in GML2, followed by SNCs/chitosan (GSL2). The longer shelf-life of paneer was co-related with minimal increase in free fatty acids and tyrosine content of GML2 and GSL2, lead reduced lipolysis and proteolysis. The microbiological analysis demonstrated the resilience of paneer in GML2 and GSL2, with total yeast/mold count (4.00 logCFU/g and 5.00 logCFU/g) and total plate count (6.00 logCFU/g and 6.00 logCFU/g) maintained up to the 12th day. Overall, physico-chemical attributes confirmed the superior physical and nutritional quality of paneer packaged in GML2 and GSL2 compared to the control, effectively preserving its freshness for 12 days. Highlights: Gluten-based films reinforced with MMT/chitosan and SNCs/chitosan were developed. Novel Gluten-based Bionanocomposites enhance the shelf stability of Paneer. MMT/chitosan and SNCs/chitosan demonstrated textural stability in Paneer. Bionanocomposites preserved paneer in fresh condition for up to 12 days. [ABSTRACT FROM AUTHOR]

[Objective] The influence of different storage temperatures on the quality and total number of microbial colonies of Premna microphylla Turez jelly was studied, and the shelf-life prediction model based on quality indexes and the total number of colonies were established. [Methods] P. microphylla Turez jelly were stored at temperatures of 1, 4, 10, 15, 20 and 25 ℃, and the hardness, adhesiveness, springiness, chewiness, water holding capacity and total number of colonies were regularly measured. The influence of different temperatures on the quality indexes and the total number of colonies were discussed, and the fitting equations of each monitoring index were determined. According to the quality indexes and total number of colonies of P. microphylla Turez jelly, P. microphylla Turez jelly's shelf-life prediction model was established by combining the Arrhenius model and Belehradck model. [Results] The results show that the different storage temperature has no significant change in springiness, while the storage temperature has a significant effect on the hardness, adhesiveness, chewiness, water-holding capacity, and total number of colonies. The zero-level response equation was the best fit for the change in water holding capacity of P. microphylla Turez jelly, with an average fit of 0.978. On the influence of hardness, viscosity, and chewability, the first-order reaction had the best fitting, and the average fitting degree was 0.967, 0.904, and 0.977, respectively. The Logistics equation had the best fitting effect on the total number of colonies of P. microphylla Turez jelly, and the average fitting was 0.992. Five shelf-life prediction models were validated under the storage temperature of 3 ℃. The relative errors between the measured and predicted values were 7.50%, 8.13%, 4.38%, 5.00%, and 3.75%, respectively, with good prediction results. [Conclusion] The models can effectively predict the shelf life of P. microphylla Turez jelly under storage conditions from 1 ℃ to 25 ℃.

Kamrin Kamalpersad, Giuseppe Luna, Bruce Sunderland, Petra Czarniak Discipline of Pharmacy, Curtin Medical School, Faculty of Health Sciences, Curtin University, Bentley, Western Australia, AustraliaCorrespondence: Petra Czarniak, Discipline of Pharmacy, Curtin Medical School, Faculty of Health Sciences, Curtin University, Kent Street, Bentley, Western Australia, 6102, Australia, Tel +61 89266 7419, Email P.Czarniak@curtin.edu.auPurpose: Amoxicillin/clavulanate antibiotic combination is suitable for treating a range of infections, including some suited for Outpatient Parenteral Antimicrobial Therapy (OPAT). The aim of the study was to evaluate shelf-life values of amoxicillin at clinical concentrations in the presence of clavulanate for use in OPAT.Methods: A stability-indicating HPLC assay was developed and validated. Kinetic studies were performed at 1 mg/mL and 15 mg/mL amoxicillin at 40– 60 °C. Studies in elastomeric infusers included the pH lowered from 8.73 to 6.52 for 1 mg/mL; 8.85 to 7.69 for 7.5 mg/mL and 8.68 to 8.40 for 15 mg/mL amoxicillin plus clavulanate and stored at 2.9 °C.Results: Amoxicillin and clavulanate eluted at 5.2 and 3.0 minutes, respectively, with linear concentration relationships. Forced degradation retained base-line separation of each component in the presence of degradation products. Amoxicillin 1 mg/mL had a shelf-life of 4.85 hours at pH 6.53 and 40 °C which on extrapolation to 25 °C was 22.8 h. Clavulanate was 1.38 h at 40 °C and 4.0 h at 25 °C. Amoxicillin 15 mg/mL at pH 8.34 gave a shelf-life of 0.11 h at 40 °C and clavulanate 0.41 h. In elastomeric infusers, amoxicillin 1 mg/mL, with lowering pH from 8.73 to 6.52, improved the shelf-life at 2.9 °C from 72 to > 263.8 h and similarly for clavulanate. At 7.5 mg/mL amoxicillin, lowering pH from 8.85 to 7.69 improved the shelf-life from 4.2 to 51.8 h and clavulanate from 4.2 to 48.0 h. At 15 mg/mL amoxicillin, the shelf-life values at pH 8.68 or 8.40 were 3.8 h and 1.6 h and similarly for clavulanate.Conclusion: Amoxicillin and clavulanate showed adequate stability at 2.9 °C for OPAT storage at 1 mg/mL and possibly 7.5 mg/mL, but not 15 mg/mL. Low shelf-life values at 25 °C also limit administration times.Keywords: amoxicillin, clavulanate, stability, shelf-life, OPAT, infusers

The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties of edible sunflower oil (SO), with a focus on understanding the critical importance of edible oil stability for predicting quality deterioration during storage. Bearing this in mind, our research was designed to compare the efficacy of three concentrations of dried SS (at 0.2%, 0.3%, and 0.6%) against tocobiol (a synthetic antioxidant) as a positive control (at 0.3% concentration). This comparison was conducted under three distinct storage conditions namely accelerated ageing (60 °C), exposure to light at ambient temperature, and darkness, to evaluate their impact on preventing severe oxidation and extending oil shelf-life. Oxidation state evolution was evaluated through peroxide value (PV), free fatty acid (FFA), anisidine value (p-AV), K270 value (conjugated trienes), total oxidation index (TOTOX), iodine value (IV), and fatty acid composition (FA). Our results revealed notable differences in stability tracking parameters. Specifically, these parameters were higher in samples stored under accelerated conditions, followed by the samples stored in ambient light, while those stored in darkness showed the highest stability among the three storage conditions. Supplementation of sunflower oil with SS and tocobiol significantly enhanced its oxidation stability. Notably, SS exhibited exceptional effectiveness in stabilizing sunflower oil regardless of SS dose, with the highest efficacy observed at 0.6%. This was evidenced by the slower rate of oxidation parameters under various storage conditions, highlighting a superior antioxidant activity compared to both the non-enriched oil and tocobiol-enriched oil. Furthermore, saffron stigmas, used as a natural supplement, contributed to the preservation of polyunsaturated fatty acids, indicating its potential as a robust source of natural antioxidants in sunflower oil. These attributes position SS as a promising alternative to synthetic antioxidants, offering opportunities to enhance the nutritional quality and extend edible oil shelf-life.

This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw milk in isochoric chambers in thermodynamic equilibrium at -5 °C/77 MPa and -10 °C/96 MPa. Several parameters were analyzed, including microbiology count, physicochemical properties, indigenous enzyme activity, protein content, volatile organic compounds profile, and lipid degradation. Both raw and pasteurized milk experienced increases in the microbial level past the acceptable threshold (≥5.5 log CFU/mL) after 2 weeks and 5 weeks, respectively, leading to the deterioration of other parameters during storage. In comparison, microbiology count decreased significantly during storage for both IF treatment conditions but was more pronounced for the higher pressure (96 MPa) treatment, leading to undetectable levels of microorganism after 5 weeks. IF treatment maintained stable pH, titratable acidity, viscosity, lipid oxidation, volatile profiles, total protein content, and lactoperoxidase activity throughout the storage period. Color was preserved during IF treatment at -5 °C/77 MPa; however, color was impacted during IF treatment at -10 °C/96 MPa. Protein structures were also modified during pressurized storage in both IF treatments. Overall, the study demonstrated that isochoric freezing could significantly increase the shelf-life of milk by reducing microbiology activity, whilst maintaining its nutritional content. These results underscore the potential role of isochoric freezing as a valuable tool in eliminating pathogens while maintaining quality characteristics similar to raw milk over long storage periods.

Background: The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of 'Kolovi' EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period. Results: Storing EVOO at 4 °C positively affected free acidity, peroxide value, K268, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration. Conclusions: The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K232 value and fruity sensory attributes, the shelf‐life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Discoveries of new species often depend on one or a few specimens, leading to delays as researchers wait for additional context, sometimes for decades. There is currently little professional incentive for a single expert to publish a stand-alone species description. Additionally, while many journals accept taxonomic descriptions, even specialist journals expect insights beyond the descriptive work itself. The combination of these factors exacerbates the issue that only a small fraction of marine species are known and new discoveries are described at a slow pace, while they face increasing threats from accelerating global change. To tackle this challenge, this first compilation of Ocean Species Discoveries (OSD) presents a new collaborative framework to accelerate the description and naming of marine invertebrate taxa that can be extended across all phyla. Through a mode of publication that can be speedy, taxonomy-focused and generate higher citation rates, OSD aims to create an attractive home for single species descriptions. This Senckenberg Ocean Species Alliance (SOSA) approach emphasises thorough, but compact species descriptions and diagnoses, with supporting illustrations and with molecular data when available. Even basic species descriptions carry key data for distributions and ecological interactions (e.g., host-parasite relationships) besides universally valid species names; these are essential for downstream uses, such as conservation assessments and communicating biodiversity to the broader public.This paper presents thirteen marine invertebrate taxa, comprising one new genus, eleven new species and one re-description and reinstatement, covering wide taxonomic, geographic, bathymetric and ecological ranges. The taxa addressed herein span three phyla (Mollusca, Arthropoda, Echinodermata), five classes, eight orders and twelve families. Apart from the new genus, an updated generic diagnosis is provided for four other genera. The newly-described species of the phylum Mollusca are Placiphorella methanophila Vončina, sp. nov. (Polyplacophora, Mopaliidae), Lepetodrilus marianae Chen, Watanabe & Tsuda, sp. nov. (Gastropoda, Lepetodrilidae), Shinkailepas gigas Chen, Watanabe & Tsuda, sp. nov. (Gastropoda, Phenacolepadidae) and Lyonsiella illaesa Machado & Sigwart, sp. nov. (Bivalvia, Lyonsiellidae). The new taxa of the phylum Arthropoda are all members of the subphylum Crustacea: Lepechinella naces Lörz & Engel, sp. nov. (Amphipoda, Lepechinellidae), Cuniculomaera grata Tandberg & Jażdżewska, gen. et sp. nov. (Amphipoda, Maeridae), Pseudionella pumulaensis Williams & Landschoff, sp. nov. (Isopoda, Bopyridae), Mastigoniscus minimus Wenz, Knauber & Riehl, sp. nov. (Isopoda, Haploniscidae), Macrostylis papandreas Jonannsen, Riehl & Brandt, sp. nov. (Isopoda, Macrostylidae), Austroniscus indobathyasellus Kaiser, Kniesz & Kihara, sp. nov. (Isopoda, Nannoniscidae) and Apseudopsis daria Esquete & Tato, sp. nov. (Tanaidacea, Apseudidae). In the phylum Echinodermata, the reinstated species is Psychropotes buglossa E. Perrier, 1886 (Holothuroidea, Psychropotidae).The study areas span the North and Central Atlantic Ocean, the Indian Ocean and the North, East and West Pacific Ocean and depths from 5.2 m to 7081 m. Specimens of eleven free-living and one parasite species were collected from habitats ranging from an estuary to deep-sea trenches. The species were illustrated with photographs, line drawings, micro-computed tomography, confocal laser scanning microscopy and scanning electron microscopy images. Molecular data are included for nine species and four species include a molecular diagnosis in addition to their morphological diagnosis.The five new geographic and bathymetric distribution records comprise Lepechinella naces Lörz & Engel, sp. nov., Cuniculomaera grata Tandberg & Jażdżewska, sp. nov., Pseudionella pumulaensis Williams & Landschoff, sp. nov., Austroniscus indobathyasellus Kaiser, Kniesz & Kihara, sp. nov. and Psychropotes buglossa E. Perrier, 1886, with the novelty spanning from the species to the family level. The new parasite record is Pseudionella pumulaensis Williams & Landschoff, sp. nov., found in association with the hermit crab Pagurus fraserorum Landschoff & Komai, 2018.

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This study aimed to investigate the effects of feeding dried bergamot pulp to rabbits on animal performance and meat quality. Thirty rabbits were assigned to two groups (balanced for body weight, 804.4 ± 2.35 g) and fed individually for 60 days a basal diet (control) or the basal diet in which part of the cereals was replaced with 10% of dried bergamot pulp (DBP). There were no effects of DBP on growth performance, carcass yield, or the crude protein and ether extract composition of meat. The concentrations of α-linolenic acid (C18:3 n-3) and eicosapentaenoic acid (C20:5 n-3) increased in the longissimus thoracis et lumborum muscle (p < 0.01 and p = 0.021, respectively) after integrating dried bergamot pulp into the diet, leading to higher levels of total of ω-3 fatty acids (p < 0.01) compared to the control treatment. The inclusion of dried bergamot pulp improved the oxidative stability in meat (p < 0.001), where TBARS values were lower after 4 and 7 days of refrigerated storage (p < 0.001) in the DBP group than in the control group. Finally, feeding dried bergamot pulp to rabbits improves meat quality without negatively influencing growth performance. [ABSTRACT FROM AUTHOR]

Alternative means of control are becoming increasingly relevant to the improvement of safety and the reduction of postharvest losses and waste of fruit and vegetables, especially in view of the application of the EU Greed Deal. A previous study from our research group that focused on the electrolysis process of water and was conducted using NaCl and NaHCO3 as electrolytes proved to efficiently reduce pathogen inoculum in packinghouse washing water. In the present study, we examined the effect of the electrolyzed salt solutions (eNaCl and eNaHCO3) produced in the same experimental conditions previously reported to be used as postharvest treatments during handling and commercialization, and/or at the consumer's site. We tested the electrolyzed solutions, obtained in the presence or absence of the salts, against five relevant fungal pathogens in terms of conidia viability, and on various hosts in terms of rot incidence/severity. Chemical parameters of electrolyzed and non-electrolyzed solutions were also assessed. Although a different susceptibility to treatments was observed among pathogens, electrolyzed sodium chloride (eNaCl) was the most efficient treatment for preventing spore germination, as well as for minimizing fruit rot. However, a consistent control of fungal viability and consequent rot was also achieved using electrolyzed tap water (eW). The eNaHCO3, although less efficient on fungal viability, provided a significant effect against fruit rot. The investigated electrolyzed solutions seem promising for reducing the waste of fresh fruit and vegetables. [ABSTRACT FROM AUTHOR]

Objective: This paper investigates the critical role of material thickness in freeze-dried pellets for enhancing the storage stability of encapsulated bacteria. Freeze dried material of varying thicknesses obtained from different annealing durations is quantified using Scanning Electron Microscopy (SEM) and X-ray microtomography (μCT), the material thickness is then correlated to the storage stability of the encapsulated cells. Methods: A formulation comprising of sucrose, maltodextrin, and probiotic cells is quenched in liquid nitrogen to form pellets. The pellets undergo different durations of annealing before undergoing freeze-drying. The material thickness is quantified using SEM and μCT. Storage stability in both oxygen-rich and oxygen-poor environments is evaluated by measuring CFU counts and correlated with the pellet structure. Results: The varying annealing protocols produce a range of material thicknesses, with more extensive annealing resulting in thicker materials. Storage stability exhibits a positive correlation with material thickness, indicating improved stability with thicker materials. Non-annealed pellets exhibit structural irregularities and inconsistent storage stability, highlighting the impracticality of avoiding annealing in the freeze-drying process. Conclusions: Extensive annealing not only enhances the storage stability of probiotic products but also provides greater control over the freeze-drying process, ensuring homogeneous and reproducible products. This study underscores the importance of material thickness in freeze-dried pellets for optimizing storage stability for probiotic formulations, and emphasize the necessity of annealing as a critical step in freeze-drying quenched pellets to achieve desired structural and stability outcomes. [ABSTRACT FROM AUTHOR]

One of the most popular foods consumed worldwide is meat. According to its high protein and moisture content, it is highly susceptible to spoiling itself. Preservatives are therefore necessary to maintain its quality and lengthen its shelf life. The objective of this assessment is to draw attention to a certain technique for extending the shelf life of meat products. This study examined the shelf-life of secondary collagen -containing raw materials treated with varied concentrations of DMSO in terms of pH degree and total ion concentration (TIC). For this purpose, six meat samples were treated with different concentrated DMSO solutions under room temperature and aerobic conditions for 7 days. The outcomes of the experiment proved that meat treated with DMSO had a lower pH, C degrees, and a longer shelf life when compared to the control. [ABSTRACT FROM AUTHOR]

This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (w/w)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% w/w) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters. The total phenolic and carotenoid contents (TPC and TCC, respectively) and α-tocopherol were also evaluated, as well as the sensory attributes. The radical scavenging potential was estimated by using two different in vitro tests, namely, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). A significant increase in the free acidity parameter was found in all the flavored oils, and particularly in the MAVOO-M (1.27% oleic acid); at the same time, this oil was the sample with the lowest peroxide value (i.e., 9.68 meqO2/kg) after 360 days of storage. At the end of the storage, an increase in L* values was found in both the MAVOO-M and -I vs. the C (43.88 and 43.02, respectively, vs. 42.62). The TCC was strongly influenced by the addition of mace, especially when the infusion process was used. In fact, after one year of storage, the TCC in the MAVOO-I resulted in ~34.7% more than the MAVOO-M. A promising DPPH radical scavenging activity was observed independently by the applied aromatization process, with IC50 values of 19.77 and 17.80 μg/mL for the MAVOO-M and MAVOO-I, respectively. However, this activity decreased during storage, and a similar trend was observed using the ABTS test. In conclusion the infusion as enrichment methodology led to more promising results in terms of functionality compared with the co-mixing one. [ABSTRACT FROM AUTHOR]

Reducing fruit and vegetable waste and maintaining quality has become challenging for everyone. Nanotechnology is a new and intriguing technology that is currently being implemented in fruit and vegetable preservation. Silver nanomaterials provide superior antibacterial qualities, biodegradability, and biocompatibility, which expands their potential applications in fruit and vegetable preservation. Silver nanomaterials include silver nanocomposites and Ag-MOF, of which silver nanocomposites are mainly composed of silver nanoparticles. Notably, not all kinds of silver nanoparticles utilized in the preservation of fruits and vegetables are thoroughly described. Therefore, the synthesis, mechanism of action, and advancements in research on silver nanocomposites for fruit and vegetable preservation were discussed in this study. [ABSTRACT FROM AUTHOR]

In this study, we optimized the composition of the browning inhibitor for apples and established a prediction model for the browning inhibitor concentration in mass‐processed fresh‐cut apples based on electrical conductivity measurements. The "Fuji" apples that were harvested in Chungju, Korea, were used for this study. Vitamin C mixture (VCM) and trehalose (Tre) were used as browning inhibitors at a 4% ratio. The browning reaction under Δ3 of BI (browning index) for 5 days was defined as the target shelf‐life of the apple flesh. The ΔBI of VCM and Tre was lower than that of VCM by 4%. It is revealed that the electrical conductivity of the browning inhibitor was highly correlated with its concentration and the number of soaked apples. Finally, the regression of the conductivity was fitted as Y = −0.0024 (number of soaked apples) + 0.5111 (R2 = 0.9931). In the validation test, the conductivity must be maintained at 0.4373 S/m or higher to maintain the target anti‐browning level of Δ3 or less, which corresponded to ∼80% of the initial qualitative level after manufacture. The conductivity measurement of the browning inhibitor is suitable for monitoring and predicting its concentration in the mass processing of fresh‐cut apple production due to the convenience of this method. Practical Application: The conductivity measurement of browning inhibitors can be applied not only to the mass processing of apple production but also to the anti‐browning treatment of other fruits and vegetables, due to the convenience of this method. From these research results, it is expected to derive a formula that can predict the concentration of browning inhibitors through simple experiments for other fruits or vegetables. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate the decontamination efficacy of clove oil on broiler Pectoralis major fillets natural spoilage-flora and Salmonella contamination compared to chlorine and a commercial triple-mixture of peroxyacetic acid (PAA). Furthermore, the intervention’s impact on breast fillet shelf-life and physicochemical quality was investigated. Thirty-six fillets (fillets n = 3 × storage-period n = 6 × replication n = 2) were dipped in one of four treatments: sterile water (control), chlorine (50 ppm), clove (1.5%) or PAA (225 ppm). For Salmonella-inoculated experiment, 18 fillets were dipped per treatment (fillet n = 3 × storage-period n = 6). Overall, the PAA retarded most spoilage microflora and Salmonella growth, particularly aerobic plate count, below the unacceptable spoilage level of 6 log CfU/g for 9 chilling-days. However, specific meat quality metrics, particularly oxidative stability, were negatively impacted by PAA. Clove exhibited a lower and/or similar, but delayed, antibacterial effect on spoilage-flora and Salmonella levels than PAA, along with an impressive antioxidant protective effect on fillets attributes, particularly lightness and appearance. Chlorine at the current recommended dose did not extend shelf-life beyond six days or reduce Salmonella growth, although it generated lower yellowness, higher redness, and tenderness scores than other treatments. Treatments did not prolong the fillets shelf-life beyond 6 cooling-days due to oxidizing properties of PAA, diminished chlorine concentration, and shorter contact time of clove. Cloves could therefore be sprayed in another step before final packaging to extend contact-time and boost antioxidant and antibacterial barriers. Lower doses and shorter exposure durations seem desirable and could contribute to minimize the PAA negative oxidative effect on meat quality parameters. Article Highlights Natural and chemical antimicrobial dippings can lower broiler initial bacteria load but do not boost meat shelf life. The PAA strong antimicrobial benefits are hindered by negative oxidative impacts on the quality of broiler fillets. Pre-packaging clove application potentially maximizes preservative benefits on fillets and reducing dipping obstacles. [ABSTRACT FROM AUTHOR]

In‐transit quality loss and wastage of perishables, during cold chain export, is a critical issue faced globally. Owing to increasing population, reducing food wastages by enhancing the efficacy of supply chain is imperative to meet the increasing demand. This paper presents a virtual cold chain‐based approach to model quality loss of horticultural produce prior to actual logistics operations. It is a combination of different models for predicting the temperature heterogeneity among the perishables, its related quality decay and remaining shelf‐life. An innovative simulation‐based approach is also presented which predicts the temperature of perishables inside a domain based upon its storage conditions, at a reduced computational expense. The proposed approach is demonstrated for Indian mango cold chain export. The simulation results are validated with an experimental setup, using mangoes and a standard refrigerated (reefer) container. Different metrices shows a RMSE and MAPE of 0.8 K and 10.02%, respectively. The calculated remaining quality is also found to be in accordance with experimental findings. The results report uneven air circulation and hence, heterogeneity in temperature distribution of about 3–4 K after 15 days of sea transport. This induces variations in remaining quality and shelf‐life among the mangoes placed at different locations. The maximum variation in quality is found to be 19% at 25th day of export at a location near the door of the reefer. The export transit time should be less than or equal to 26 days, to avoid spoilage, as it is the minimum shelf life of mangoes inside the container under given conditions. Practical applications: This study is concerned with managing the loss in quality and wastage of perishables, during cold chain export. Predicting the storage temperature, prior to actual logistics operations, can aid the decision makers in appropriate planning of export mode so as to minimize the loss and wastage during real export process. A virtual or simulation‐based approach is proposed to analyze the cooling behavior of individual mangoes and hence predict the evolution of its various quality attributes, passing through different stages of the cold chain. To illustrate this approach, a case study of Indian mango export is presented. [ABSTRACT FROM AUTHOR]

Milk is a valuable raw material with incomparable nutritional and technological properties. The dairy market is a fast-growing economical area with more and more innovations emerging recently. The review identifies contemporary trends in the dairy industry, focusing on specific types of A1 and A2 milk and their applications. The A2-type milk is a promising innovation with the potential to alleviate the problem of milk consumption associated with the BCM-7 peptide which is important for many consumers. An increase in its production could also positively impact on biodiversity. A1 and A2 milk have different properties which should be analyzed in future studies. An important topic is newly developed processing methods that allow obtaining safe dairy products without a significant impact on their nutritional value and functional and sensory properties. Thermal, non-thermal, and combined processing technologies are continuously developed. However, there is currently insufficient information on the impact of processing technology on A2 milk. This will likely change in the near future. The combination of the latest technological advances will soon make it possible to provide new, increased quality of dairy products to consumers. [ABSTRACT FROM AUTHOR]

Background: Discoveries of new species often depend on one or a few specimens, leading to delays as researchers wait for additional context, sometimes for decades. There is currently little professional incentive for a single expert to publish a stand-alone species description. Additionally, while many journals accept taxonomic descriptions, even specialist journals expect insights beyond the descriptive work itself. The combination of these factors exacerbates the issue that only a small fraction of marine species are known and new discoveries are described at a slow pace, while they face increasing threats from accelerating global change. To tackle this challenge, this first compilation of Ocean Species Discoveries (OSD) presents a new collaborative framework to accelerate the description and naming of marine invertebrate taxa that can be extended across all phyla. Through a mode of publication that can be speedy, taxonomy-focused and generate higher citation rates, OSD aims to create an attractive home for single species descriptions. This Senckenberg Ocean Species Alliance (SOSA) approach emphasises thorough, but compact species descriptions and diagnoses, with supporting illustrations and with molecular data when available. Even basic species descriptions carry key data for distributions and ecological interactions (e.g., host-parasite relationships) besides universally valid species names; these are essential for downstream uses, such as conservation assessments and communicating biodiversity to the broader public. New information: This paper presents thirteen marine invertebrate taxa, comprising one new genus, eleven new species and one re-description and reinstatement, covering wide taxonomic, geographic, bathymetric and ecological ranges. The taxa addressed herein span three phyla (Mollusca, Arthropoda, Echinodermata), five classes, eight orders and twelve families. Apart from the new genus, an updated generic diagnosis is provided for four other genera. The newly-described species of the phylum Mollusca are Placiphorella methanophila Vončina, sp. nov. (Polyplacophora, Mopaliidae), Lepetodrilus marianae Chen, Watanabe & Tsuda, sp. nov. (Gastropoda, Lepetodrilidae), Shinkailepas gigas Chen, Watanabe & Tsuda, sp. nov. (Gastropoda, Phenacolepadidae) and Lyonsiella illaesa Machado & Sigwart, sp. nov. (Bivalvia, Lyonsiellidae). The new taxa of the phylum Arthropoda are all members of the subphylum Crustacea: Lepechinella naces Lörz & Engel, sp. nov. (Amphipoda, Lepechinellidae), Cuniculomaera grata Tandberg & Jażdżewska, gen. et sp. nov. (Amphipoda, Maeridae), Pseudionella pumulaensis Williams & Landschoff, sp. nov. (Isopoda, Bopyridae), Mastigoniscus minimus Wenz, Knauber & Riehl, sp. nov. (Isopoda, Haploniscidae), Macrostylis papandreas Jonannsen, Riehl & Brandt, sp. nov. (Isopoda, Macrostylidae), Austroniscus indobathyasellus Kaiser, Kniesz & Kihara, sp. nov. (Isopoda, Nannoniscidae) and Apseudopsis daria Esquete & Tato, sp. nov. (Tanaidacea, Apseudidae). In the phylum Echinodermata, the reinstated species is Psychropotes buglossa E. Perrier, 1886 (Holothuroidea, Psychropotidae). The study areas span the North and Central Atlantic Ocean, the Indian Ocean and the North, East and West Pacific Ocean and depths from 5.2 m to 7081 m. Specimens of eleven free-living and one parasite species were collected from habitats ranging from an estuary to deep-sea trenches. The species were illustrated with photographs, line drawings, micro-computed tomography, confocal laser scanning microscopy and scanning electron microscopy images. Molecular data are included for nine species and four species include a molecular diagnosis in addition to their morphological diagnosis. The five new geographic and bathymetric distribution records comprise Lepechinella naces Lörz & Engel, sp. nov., Cuniculomaera grata Tandberg & Jażdżewska, sp. nov., Pseudionella pumulaensis Williams & Landschoff, sp. nov., Austroniscus indobathyasellus Kaiser, Kniesz & Kihara, sp. nov. and Psychropotes buglossa E. Perrier, 1886, with the novelty spanning from the species to the family level. The new parasite record is Pseudionella pumulaensis Williams & Landschoff, sp. nov., found in association with the hermit crab Pagurus fraserorum Landschoff & Komai, 2018. [ABSTRACT FROM AUTHOR]

The safety limitations of chemical preservatives led to an increasing trend among industries and customers toward preservative-free foods; hence, the necessity has arisen for developing innovative, safe antimicrobial elements to prolong the shelf life. Beneficial microorganisms that are described as probiotics and also their metabolites are increasingly being considered as bioprotective agents. These microorganisms could be beneficial for extending food shelf-life and boosting human health. During distribution and storage (25 °C or 4 °C), they could contribute to suppressing unwanted microbes and then improving food safety and quality. Also, by tolerating the harsh conditions of gastrointestinal tract (low pH (~3), presence of bile salts, digestive enzymes, competition with other microbes, etc.), probiotics could exert several biological effects at the host. Besides inclusion in foods and supplements, probiotics and their functional metabolites could be delivered via edible packaging (EP). Recent studies have demonstrated the strong potential of pre/pro/post-biotic EP in food biopreservation. These packaging systems may show different potency of food biopreservation. Among others, postbiotics, as metabolic by-products of probiotics, have gained tremendous attention among researchers due to their unique properties like presenting a variety of antimicrobial activities, convenience in use in different industrial stages and commercialization, extended shelf life, and stability in a wide range of pH and temperature. In addition to antimicrobial activities, various bio-EP could differently influence physical or sensorial attributes of food commodities, impacting their acceptance by consumers. Hence, this study is aimed at presenting a comprehensive review of the application of bio-EP, not only by providing a protective barrier against physical damage but also by creating a controlled atmosphere to improve the health and shelf life of food. [ABSTRACT FROM AUTHOR]