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Melatonin is a pleiotropic molecule which plays a pivotal role in extending shelf life and maintaining the postharvest quality of fruit. Pineapple fruits harvested at different stages of maturity had marked variations in physico-biochemical qualities and shelf life during storage. The present study aimed to determine the potential effectiveness of different concentrations of postharvest melatonin applications on pineapple cv. Kew fruit in ambient storage. Different concentrations of melatonin (MT) solution viz. T1: MT at 0.25mM, T2: MT at 0.5 mM, T3: MT at 1 mM, T4: MT at 2 mM, T5: MT at 4 mM and T6: MT at 8 mM were used for the study and compared with T7: untreated fruits (control). At 20 days after storage, fruits dipped in 8 mM melatonin resulted in lowest physiological weight loss (11.84%), fruit decay (13.33%), decrease in fruit length (3.29%) and diameter (3.42%), juice content (58.27%), titratable acidity (0.91%), flesh translucency (2.0) and crown condition (2.6) these resulted in the decrease with the increase in concentration of melatonin. Maximum shelf life (23.33 days), fruit firmness (39.24 Ncm2), TSS (10.3°Brix), total sugar (10.10%), reducing sugar (8.85%), TSS: Acid ratio (11.30), ascorbic acid (19.3 mg 100g-1), total Carbohydrate (10.08%), total phenol (35.64mg 100g-1) and antioxidant activity (48.14%) increased depending on increment in melatonin concentration as compared to control. Results of the study showed that Melatonin @ 8mM has a marked influence in extending the shelf life while maintaining the physico-chemical quality of stored pineapple and thus can be a good option in using the technique for commercial shelf life extension in ambient conditions. [ABSTRACT FROM AUTHOR]

Trans fats are the worst fat that human bein6 eonsumed in a diet. It has been produeed durin6 the hydro6enation proeess of edible oil/fats. Basieally it has an adverse effeet on human health by raisin6 bad eholesterol (LDL) and deereasin6 the %level of 6ood eholesterol (HDL). This ultimately inereases the ehanee of heart stroke due to hi6h build-up of bad eholesterol in blood arteries. Now days, the 6rowin6 interest related to the eonsumption of foods produets eomprisin6 trans fatty aeids (TFAs) has been inereased due to their risky effeets on health. The permissible eonsumption limit of trans fat in foods should be less than 1%. Therefore, it is neeessary to foeuses on the proeess that 6enerate TFAs in different food produets. Hydro6enation is main source for TFAs produetion, the part of industrial hydro6enation is mainly affeeted to raise the level of trans fat (10-50%) eomparative to thermal proeess (1-3%). [ABSTRACT FROM AUTHOR]

This study investigates the effect of PLA (Polylactic acid)-whey protein isolated (WPI) in combination with ZnO nanoparticles (ZnONPs) on the quality of common carp (Cyprinus carpio) fillets stored at 4 ± 1 °C in terms of the bacterial (total mesophilic count (TMC) and psychrotrophic count (PTC)), physicochemical characteristics (total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid (TBA), peroxide value (POV), and biogenic amines), and sensory scores. The fillets were randomly divided into four lots and subjected to the following treatments by wrapping: control, polylactic acid (PLA), PLA-WPI, and PLA-WPI/ZnONPs. PLA-WPI demonstrate a synergistic effect in retarding bacterial growth when used in combination with ZnONPs compared to others (P < 0.05). Results indicated that the lowest TVB-N (36.40 mg N/100 g), pH (7.28), TBA (1.24 mg malonaldehyde/kg sample), POV (0.19 meq/kg of fish lipid) were obtained in fillets wrapped with PLA-WPI containing ZnONPs at the end of storage. During storage, the histamine (HIS), putrescine (PUT), and cadaverine (CAD) levels decreased in the control and treated samples. The fillets treated with PLA-WPI containing ZnONPs had the best sensory characteristics. An extension of the shelf-life of fillets wrapped with PLA-WPI/ZnONPs (up to 12 days) was attributed to the antioxidant and antimicrobial characteristics of WPI and ZnONPs. These results confirmed that incorporating ZnO into PLA-WPI films could improve the efficiency of film packaging system in protecting of fish fillets from spoiling. [ABSTRACT FROM AUTHOR]

Understanding the essential role of ethylene release in the long-distance transportation of climacteric fruits, like mangoes, is crucial. This study aimed to investigate the relationship between ethylene release and the postharvest ripening of mangoes. The research employed innovative ripening sachets to control the ripening process, specifically focusing on extending shelflife and enhancing quality. Dashehari mangoes exposed to ripening sachets releasing 100 ppm of ethylene exhibited improved quality attributes. The 6th day post-treatment recorded the highest total soluble solids (TSS) at 17.37 °B and the lowest acidity at 0.23%. Ascorbic acid content and firmness were measured at 22.50 mg 100 gm-1 and 2.63 kg cm-2, respectively. Polygalacturonase activity in mango pulp (11.80,08.56 U mL-1 min-1) and peel (34.00, 20.30 U mL-1 min-1) peaked on the 4th and 6th day, respectively. The peel colour L* value increased from 2nd to 6th day after treatment, whereas the a* and b* values increased from 2nd to 4th day and the a* and b* values gradually decreased on 6th day in all the treatments except T4. The study suggests that ripening sachets have the potential to effectively regulate mango ripening and preserve fruit quality for an extended period. [ABSTRACT FROM AUTHOR]

A significant portion of the food packaging industry is made up of plastic due to its low cost and wide availability. Because these polymeric materials are not biodegradable, their production and disposal result in pollution and other issues for society. Developing an alternative for this polymeric material has been the focus of a recent study. Starch, chitosan, pectin, and many other naturally occurring polymers are edible. These natural polymers are good at producing films, making them an ideal replacement for plastic packaging. Biodegradable edible polymers are used to create edible films. Food products are improved by edible films, which protect them against degradation due to physical, chemical, and biological factors. The shelf life and quality of the food product are both improved by these edible coatings. Edible films exhibit a good barrier to oxygen and reduce the loss of moisture in the food product. [ABSTRACT FROM AUTHOR]

• Physico-chemical quality of grapes is influenced by cultivar, maturity, and storage. • Fruit harvested at late maturity stage have better physical quality attributes. • Bioactive compounds and antioxidant enzymes decrease with increasing maturity stage. • During ambient storage, catalase and superoxide dismutase followed a symmetrical bell curve. • Total phenolic contents and peroxidase decrease linearly during storage. • NARC Black grapes have higher bioactive compounds and antioxidative enzymes. Maturity is a key factor that determines fruit quality and shelflife. Determination of the correct harvest stage is always challenging in non-climacteric fruits, and more complex with grapes because of varietal and climatic variations. Thus, the current study was conducted to determine the effect of different maturity levels on berry composition and postharvest quality of table grapes. Three grape cultivars ('Sultanina-C', 'Flame Seedless' and 'NARC Black') were harvested at early (M 1) mid (M 2) and late (M 3) maturity stages, based on berry color development. Harvested fruits were kept at ambient conditions (25°C with 60-65% Relative Humidity) for physico-chemical and antioxidant evaluation until onset of decay. Results indicated that, regardless of storage duration, the fruit harvested at the second (M 2) or third (M 3) maturity stages exhibited significantly lower weight loss and berry shattering with better skin color (L*, a*, b*). Titratable acidity (TA) was significantly lower while total soluble solids (TSS), pH and TSS:TA ratio were significantly higher at M 3. No significant difference in ethylene production was recorded in maturity stages but a significant linear increase was observed during ambient storage whereas, respiration rate was found to be higher in fruit harvest at early stage of maturity (M 1) that increased gradually during ambient storage and start decreasing at the end of shelf life. Total phenolic content (TPC), antioxidant scavenging activity (ASA), and activities of antioxidative enzymes like superoxide dismutase (SOD), catalase (CAT), peroxidase (POX), and polyphenol oxidase (PPO) significantly decreased with increasing maturity level. During ambient storage for 4 days, ASA and activity of SOD, CAT and PPO increased initially and then decreased, while TPC and POX activity decreased linearly. 'NARC Black' grapes had higher TPC, ASA, anthocyanins, SOD and POX than the other cultivars. Conclusively, grapes harvested at M 3 exhibited better fruit physico-chemical quality attributes with least antioxidative characters which was higher at M 1 irrespective to white or colored table grapes at ambient storage. [ABSTRACT FROM AUTHOR]

As global ageing deepens and galanthamine is the preferred clinical drug for the treatment of mild to moderate Alzheimer’s disease, it will be valuable to examine the behaviour and mechanism of galanthamine’s thermal decomposition for its quality control, formulation process, evaluation of thermal stability, and expiry date in production. In order to study the pyrolysis of galanthamine hydrobromide with nitrogen as the carrier gas, a thermogravimetric-differential thermogravimetric technique (TG-DTG) was applied at a temperature rise rate of 10 K min−1 and a volume flow rate of 35 mL min−1. The apparent activation energy Ea and the prefactor A (Ea = 224.45 kJ mol−1 and lnA = 47.40) of the thermal decomposition reaction of galanthamine hydrobromide were calculated according to the multiple heating rate method (Kissinger and Ozawa) and the single heating rate method (Coats-Redfern and Achar), and the most probable mechanism function was derived, and then the storage period was inferred from Ea and E. A three-dimensional diffusion mechanism was suggested to control the thermal decomposition of galanthamine hydrobromide in accordance with the Jander equation, random nucleation and subsequent growth control, corresponding to the Mample one-way rule and the Avrami-Erofeev equation. As a result, the thermal decomposition temperature of galanthamine hydrobromide gradually increased with the rate of temperature rise. From Gaussian simulations and thermogravimetric data, galanthamine hydrobromide decomposed at the first stage (518.25–560.75 K) to release H2O, at the second stage (563.25–650.75 K) to generate CO, CO2, NH3 and other gases, and finally at the third stage (653.25–843.25 K) to release CO2. After 843.25 K, the residual molecular skeleton is cleaved to release CO2 and H2O. According to the Ea and A presenting in the first stage of thermal decomposition, it is assumed that the storage life of galanthamine hydrobromide at room temperature 298.15 K is 4–5 years.

The general aim of the project SUS&LOW is to increase the sustainability of fresh produce by testing and implementing lowinput agricultural practices (LIP) with positive impact on product quality with the support of nondestructive (ND) tools for realtime quality assessment and for product discrimination. Additionally, new marketing strategies are generated to better support the added value of the products and to satisfy the final consumers' preferences. The SUS&LOW project consists of three work packages (WP) and the adopted methodology used two model crops: rocket salad and tomato. The WP1, focused on the reduction of agricultural inputs, showed that sensorbased fertigation management might improve sustainability of soilless cultivation. Results coming from WP2, aimed to the evaluation of ND techniques, outlined the high potentiality of hyperspectral imaging (HSI) and Fourier transformednear infrared (FTNIR) techniques for the authentication of sustainable growing methods. Moreover, project activities' proved computer vision system (CVS) as an effective tool for evaluating the product quality also through the bag. The WP3, dealing with marketing strategies, indicated a positive approach of consumers compared to LIP products certified through a visual storytelling platform. [ABSTRACT FROM AUTHOR]

Alginate is a natural polysaccharide commonly obtained from brown algae and is usually used in the food industry as an additive, specifically as a thickening, gelling, and emulsifying agent. Due to its polyanionic nature, it can crosslink in the presence of divalent or trivalent cations. This crosslinking process involves the formation of chemical bonds between the carboxylic groups of parallel chains, resulting in a solid structure. In this way, compounds of interest can be enclosed in a capsule or a bead. Thanks to this ability, possible applications of alginate capsules are countless: it is possible to range from the pharmaceutical to the nutritional fields, from the agri-food industry to the textile or cosmetic sectors. These capsules can protect the encapsulated ingredients, promote their delivery or controlled release, or be imagined as small-scale reactors. The present review describes the main techniques used to produce alginate capsules, and several examples of possible application fields are shown., (© 2024 Wiley‐VCH GmbH.)

The white shrimp (Penaeus merguensis)is abundant in Indonesia which could be made the jerky product to increase its shelflife. This study was aimed to determine the quality and shelflife of vacuum and non- vacuum packed white shrimp jerky stored at room temperature. And, the packed of white shrimp jerky was stored at room temperature for 0, 3, 6 and 9 days. The data obtained were analyzed using paired sample t-test. The condition of packaging had affected the quality and storage times for this jerky. The average water content value was 23,01% (dry basis,db) for all the treatments. For 9 days, the TVB-N (total volatile based- nitrogen) and TPC (total plate count) were 22,41% mgN/100g and 3,27 log CFU/g (vacuum packed), then 26,52 mgN/100g and 6.12 log CFU/g (non-vacuum packed), respectively. During storage, total yeast and fungi, as well as aw (activity water), have increased. The vacuum- packaged white shrimp jerky was the best option for storing this product, and it has a shelflife of up to 9.

Drying is the earliest technique of food preservation which inhibits enzymatic activity and microbial growth in food with extended shelflife without altering the quality. Among all the drying techniques, freeze drying has emerged as one of the most crucial procedures for the preservation of food. Freeze-drying, often referred to as lyophilization is a method to remove water from a substance in the form of ice through a vacuum system called sublimation. The principles of freeze-drying are covered in this review, along with the principle & application in food preservation and current research works related to freeze-drying procedures. It is feasible to draw certain inferences about the benefits and drawbacks of freeze-drying foods and to get a sense of how things could be developed in the future by assessing the sufficient data represent in the manuscript. [ABSTRACT FROM AUTHOR]

This study was conducted under ambient conditions at the research farm of the Agriculture Faculty at Kabul University, Afghanistan. The objectives were to identify suitable harvesting maturity stages for tomato crop that will result in adequate shelflife of tomato fruits for local and distant markets. The results indicated that fruits of the turning color stage treated with 6 % CaCU solution had the best quality and highest shelflife (17.5 days) compared to other treatments. Based on the significant main effect, the 15.38 and 14.17 days' highest shelflife was recorded for tomatoes of Hi (turning color stage) and Di (dipped in 6 % CaCF solution), respectively. The TSS (°Brix) and PLW (%) were increased till the end of storage life, but the tomato fruits' firmness (g cm"2) decreased. Hence, the lowest values were noted as 4.79 and 4.74 (°brix) TSS and 3.31 and 2.93 (%) PLW, but the highest firmness of 932.50 and 854.17 (g cm"2) were recorded for fruits of Hi (turning color stage) and Di (dipped in 6 % CaCL solution), respectively. The turning color, pink color and light red color stage fruits of the Pearson variety are recommended to be harvested and considered for distant market, local market and immediate use, respectively. And the 6 % CaCL solution could increase shelflife and maintain tomato's quality. [ABSTRACT FROM AUTHOR]

Indonesia is one of the major countries which contributes the world's guava production. Guava var. Getas Merah is commonly found in Indonesia. Guava has a short shelflife as it rapidly goes under postharvest ripening. This leads to a faster deterioration of physicochemical and sensorial properties of guava. A generally used method to extends shelflife is by edible coating. In this study, a combination of alginate and Cyclea barbata leaves powder (CBLP) was investigated as a potential edible coating. The analysis of firmness, total soluble solids, total reducing sugar, total titratable acidity and organoleptic tests were conducted to evaluate the quality of guava fruits stored for 20 d at 14°C. A split plot design study was used and four different treatments with different CBLP concentrations were applied. The samples treated with 2% alginate and 0.8% CBLP showed the lowest total dissolved solids, total reducing sugar, and total titratable acidity. Moreover, the samples were reported with the highest score on color, taste, and texture parameters. The firmness test showed that samples treated with 2% alginate and 0.2% CBLP had the lowest firmness loss and highest score for aroma. In summary longer quality retention of guava fruits was found after the addition of CBLP in alginatebased edible coating. [ABSTRACT FROM AUTHOR]

Pomegranate fruit is very popular due to its high commercial importance and health benefits. This experiment aimed to evaluate the sensory quality, color, and biochemical properties (TSS, TA, TSS/TA, anthocyanin content and total antioxidant capacity) of pomegranate fruit under postharvest treatments, included ethanol (EtOH), sodium bicarbonate (SBC), and different packaging. Experimental treatments included: 10% (v/v) EtOH, 1% (w/v) SBC, and the type of packaging (passiveMAP and vacuum). Fruit were then stored at 5±1°C and 90% relative humidity for ten weeks. The peel and aril color evaluations indicate that EtOH treatment and vacuum packaging (VP) improved the quality of pomegranate color by increasing a* and decreasing L*. These treatments made the skin color and aril color lighter and redder in pomegranate. In addition, the treatments reduced decay and maintained total soluble solids (TSS), and titratable acidity (TA). Interestingly, EtOH treatment improved fruit nutritional quality as it increased total antioxidant capacity and anthocyanin content by 20% and 50%, respectively, compared to the control. The sensory analysis indicated that treated fruit with EtOH and VP scored higher in taste, color, texture, and appearance, and showed the best acceptability from the panelists' viewpoint. In conclusion, EtOH and VP significantly improved pomegranate fruit quality during cold storage since preserved sensorial quality and bioactive compounds and reduced decay. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office 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.)

Mango (Mangifera indica L) production in Kenya directly supports approximately 200,000 farmers and many other beneficiaries. Despite this, its production suffers from post-harvest losses due to the fruits' short shelflife in ambient conditions. Calcium maintains cell integrity, strengthens the cell wall, membrane structure, and thus increases shelflife. A completely randomized block design with a split plot arrangement was used to compare the effect of spraying and immersion of 'Van Dyke' mango fruits at maturity orl5 days later in calcium chloride at different concentrations (0.5%, 1%, 1.5%, or 0%) and times on the fruit ripening rate and organoleptic acceptance. The peel firmness (N), total soluble solids (0Brix), flesh color (Ho), beta carotene (mg/100ml), and carbon dioxide evolution (ml/kg/hr) of fruits were determined at time 0 and every two days for up to eight days in ambient conditions. Additionally, organoleptic characteristics, flesh firmness, calcium concentration (g/mg), and their correlations were determined. Fruits immersed in calcium chloride at maturity had higher retained peel firmness (10.6 N, 10.3 N), deeper flesh color (37.45, 36.78), lowertotal soluble solids (14, 13.8), a lower carbon dioxide evolution (30.7 ml/kg/hr), higher beta carotene and higher flesh calcium concentration than fruits exposed to other treatments. Fruits sprayed at maturity outperformed those sprayed 15 days later in the studied parameters. Flesh calcium content correlated positively with flesh firmness (r= 0.913, r= 0.852), flesh color (r= 0.828, r= 0.841), fruit aroma (r=0.8199, r=0.841), and negatively with skin shriveling (r=-0.778, r=-0.806) and fruit flavor (r=-0.811, r=-0.829). Flesh firmness correlated negatively with skin shriveling (r=-0.868, r=-0.788) and fruit flavor (r=-0.8869, r=-0.821), but positively with peel color (r=0.9115, r=0.856) and aroma (r=0.907, r=0.848). Skin shriveling was found to have a negative relationship with peel color (r=-0.944, r=-0.93) and aroma (r=-0.944, r=-0.938), but a positive relationship with fruit flavor (r=0.933, r=0.947). Peel color correlated positively with aroma (r=0.979, r=0.977) and negatively with fruit flavor (r=-0.962, r=-0.950), respectively. Despite the effectiveness of post-harvest calcium chloride immersion in extending fruit shelflife, optimal use is advised to avoid deteriorated pulp flavor and increased shriveling. More research is needed to determine how calcium chloride can be made available to the fruit while it is still attached to the tree. [ABSTRACT FROM AUTHOR]

One of the problems products produced of imported frozen fillets tilapia fish such as nuggets, bitterness of the products in during storage in freezing conditions. Since in this study, the quality of imported frozen fillets with fillets of tilapia that cultured in Iran, during two months was evaluated and the trend of corruption in the fillets was compared. According to the results of evaluation (proximate composition, thiobarbituric acid (TBARS), free fatty acids (FFA), Hypoxantin (HX), formaldehyde (FA), dimethyl amine (DMA), peptides soluble in trichloroacetic acid (TCA), protein solubility, electrophoresis and fatty acid profile) the DMA and TCA levels of imported fillets were 0.6 miligram DMA-N Per 100 g sample and 0.35 milimol tyrosine per g sample respectively, that were higher as compared to DMA and TCA cultured fillet zero time (0.2 miligram DMA-N Per 100 g sample and 0.18 milimol tyrosine per g sample respectively) and their protein contents was lower than cultured fillets (15.65 % in imported fillet and 18.60 % in cultured fillet). As a result, high levels of peptides and their production during subsequent processes in imported frozen fillets can be a source of bitterness for the products produced from them.

The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified atmosphere packaging (MAP) as well as to find correct interpretation criteria for simulating temperature fluctuations during storage tests. The study concerned 54 packages of “Octopus carpaccio” that were grouped in three batches and stored at 3 different temperature profiles: the first (16 packages - Group 4°C) was stored at 4±0.5°C; the second (16 packages - Group 8°C) was stored at 8±0.5°C; the third (16 packages - Group F) was stored under a fluctuating temperature regime between 2°C and 14°C. Spoilage microflora, pH and AW has been monitored, at regular intervals, along the storage period (44 days). A predictive model was constructed according to the accredited scientific literature and validated against the observed growth curves of the above three groups. Afterwards, the predictive model has been used setting the temperature at the mean value of fluctuations (6.72°C), at the kinetic mean value of fluctuations (7.80°C) and at the 75th percentile value of fluctuations (11.14°C). The best fitting to the observed data was obtained with the kinetic mean temperature value and this result shows that this parameter can be proposed to reproduce the temperature fluctuation along the distribution and the domestic storage when a storage test has to be carried out.

The edible flowers are sold as pot plants or fresh cut produce and are attracting interest recently thanks not only to their organoleptic characteristics but also to their content in bioactive molecules. However, there is little information about the variations that these characteristics undergo during postharvest. In this study, the productivity and longevity of Begonia x semperflorenscultorum Hort. and Viola cornuta L. pot plants were evaluated in an interior environment simulating the house conditions. Besides, the effect of cold storage (4°C) was evaluated on the aesthetic quality and the bioactive compounds content (total polyphenols, total anthocyanins, antioxidant activity through FRAP assay) of B. semperflorens and V. cornuta fresh cut flowers, using two different packaging, modelling a plastic box or a flowpack. The results suggest that V. cornuta could be a better choice for retailers because of its longer shelf life and better maintenance of its content in bioactive compounds, especially in the flowpack packaging. Conversely, B. semperflorens could be more suitable as pot plant, showing more adaptability and flower production in a domestic environment. [ABSTRACT FROM AUTHOR]

The aim of this work was to analyse total bacteria, coliform, and fungi loads in Bamenda locally produced yogurt from the day of production to the expiry date. Nine yogurt samples were collected each in three batches, and from three different local producers. Three samples per batch were analysed the first day, three within the mid shelflife, and three the last day. Initial total living bacteria load varied from 5.44 ± 0.10 log(cfu/mL) to 6.50 ± 0.10 log(cfu/mL). For each producer, this load fluctuated with time. coliforms load was between 2.47 ± 0.11 log(cfu/mL) to 3.93 ± 0.10 log (cfu/mL). This load was more than the regulatory value. However, in some batches, some samples had coliforms load within the regulatory value. This load reduced during storage to fall less than 102 cfu/ml and even 0 in two batches. The initial fungal load was high (5.53 ± 0.10 to 6.37 ± 0.10 log(cfu/mL)) and remained high throughout the shelflife. The contamination was not systemic: Some yogurts locally produced in Bamenda should be recommended for consumption. However, it is not good for children. There is a need to continue training local producers for an improved microbial quality of locally made yogurt. [ABSTRACT FROM AUTHOR]

The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified atmosphere packaging (MAP) as well as to find correct interpretation criteria for simulating temperature fluctuations during storage tests. The study concerned 54 packages of "Octopus carpaccio" that were grouped in three batches and stored at 3 different temperature profiles: the first (16 packages - Group 4°C) was stored at 4±0.5°C; the second (16 packages - Group 8°C) was stored at 8±0.5°C; the third (16 packages - Group F) was stored under a fluctuating temperature regime between 2°C and 14°C. Spoilage microflora, pH and AW has been monitored, at regular intervals, along the storage period (44 days). A predictive model was constructed according to the accredited scientific literature and validated against the observed growth curves of the above three groups. Afterwards, the predictive model has been used setting the temperature at the mean value of fluctuations (6.72°C), at the kinetic mean value of fluctuations (7.80°C) and at the 75th percentile value of fluctuations (11.14°C). The best fitting to the observed data was obtained with the kinetic mean temperature value and this result shows that this parameter can be proposed to reproduce the temperature fluctuation along the distribution and the domestic storage when a storage test has to be carried out. [ABSTRACT FROM AUTHOR]

Modified Atmosphere Packaging (MAP) increases the postharvest life of fresh fruits by suppressing metabolic activities with modified in-package atmosphere. This study was aimed to explore the potential benefits of MAP technology combined with low temperature storage in mango cv. 'Samar Bahisht Chaunsa' to extend its shelf life. Physiologically mature mangoes after harvest were de-sapped (0.5% lime solution), dipped in hot water (52±2°C for 5 min) fungicidal (0.5 mL Prochloraz L-1) solution, packed in 5kg cardboard boxes (T1; Biofresh®, T2; Xtend®, T3; Unbagged) and stored at 13°C±1, RH: 85-90% for 7, 14, 21, 28 and 35 days. Following cold storage, fruit were subjected to two different ripening temperatures (32 and 24°C) with a 24 h 100 ppm ethylene treatment. Data related to physical, physiological, biochemical, organoleptic and marketable attributes was collected. Among MAP bags, the desirable atmosphere comprising high CO2 and low O2 concentration was observed in Biofresh® bags. Tolerance of mangoes under elevated CO2 atmospheres and chilling injury (CI) decreased when storage period exceeded more than 14 days with onset of discolouration issues. Overall, bagged fruit had minimum weight loss, CI intensity, shriveling and remained firmer in comparison to control. Maximum peel colour development was observed in fruit stored up to 14 days in Biofresh® bags when ripened at high temperature (32±1°C). Whereas, fruit kept in Xtend® bags and those without MAP only developed acceptable peel colour up to 7 days of cold storage. Fruit kept in Xtend® bags exhibited minimum ethylene levels (ppm) and endured the least loss in weight and firmness but remained mostly green. Bagged fruit had a higher vitamin C content and lower TA in comparison to unbagged fruits. In conclusion, 'Samar Bahisht Chaunsa' stored at 13°C in Biofresh® bag showed better visual appearance, palatability and nutritive values as compared to Xtend® bag and those without MAP. [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.)

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes 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.)

Hypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 µg/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storage.

In the last two decades due to globalization of supply chain, enormous changes occurred in chains. Leaders in this field, always facing new risks and disorders that should prepare themselves to deal with them. In the recent years, sanctions as one of the most serious risks have damaged the supply chains. However, in the research related to global supply chains, modeling of disruption has been neglected. The purpose of this study was the modeling of drug supply chain at the tactical level in terms of sanction impairing. Physical and financial flow and their disruption in the term of sanction have been modeled simultaneously. To complete the financial flow, financial statements have also been modeled. One of the newest approaches named Robust Possibilistic Programming has been used for the modeling of the uncertainty of the problem. The model has been implemented on a drug organization called Atra and the results have been analyzed and validated by the optimization software Gams. The results show a robust and resistant system in the case of sanction disruption that without violating the constraints of the problem shows the appropriate measures to deal with the problem.

Quality attributes of long-term stored fruit juice are susceptible to change. Therefore, it is of paramount importance to assess the rate of change in the quality parameters of processed fruit juices during storage. The objective of this study was to assess the effect of storage on brix, pH, chromatic parameters, phenolic, antioxidant activities as well as microbial shelflife of lactic-acid-fermented mulberry juice subjected to combine pulsed light and ultrasonic treatment. The non-thermal treated fermented mulberry juice was kept in a plastic bottle and store at 5 and 25 °C. The changes in the quality parameters were assessed for a period of 210 days. The results revealed that, obrix, phenolic concentrations, antioxidant activities and chromatic parameters decreased during the storage period. The variations in these parameters were relatively less pronounced at 5 °C but were considerable at 25 °C. The juices were considered microbiologically unacceptable after 120 and 180 days storage at 25 and 5 °C respectively based of the European Union legislation (EC) No 2073/2005. Therefore, the best temperature for long-term storage of pulsed light-ultrasonic treated lactic-acid-fermented juice was 5 °C with microbial shelflife of 180 days. [ABSTRACT FROM AUTHOR]

Copyright of Arquivo Brasileiro de Medicina Veterinaria e Zootecnia is the property of Universidade Federal de Minas Gerais, Escola de Veterinaria 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 quality and safety of fresh and cut fruits deteriorate during storage due to various chemical, physical, and microbial changes, which limits their shelf life and increases food waste. The shelf life can be improved by coating them with edible films made up of various biological molecules such as starch, carrageenan, soy proteins, corn zein, whey proteins, and waxes etc. Macromolecules are natural biopolymers that can be used as preservatives and have been reported to improve their nutritional properties, in addition to their biodegradable nature. This article reviews the various types of edible coatings from macromolecules that have been developed to preserve fresh and fresh-cut apples, thereby increasing their quality and shelf life. Approaches for fabricating edible coatings, their mechanisms of action as well as methods for fortifying them with natural active ingredients, such as antimicrobial or antioxidant plant extracts and oil are discussed. Moreover, the potential of incorporating probiotics and prebiotics in edible coatings is also described as a means of improving their health profile. The edible coatings have an appreciable influence on the functional properties of apples besides sensory and nutritional attributes and are one of the key challenges for further development of commercially viable edible coatings. [ABSTRACT FROM AUTHOR]

Copyright of Acta Scientiarum: Technology is the property of Universidade Estadual de Maringa 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.)

To elucidate the weight and the influence of the origin area on the analytical and compositional variables of olive oil, an investigation was carried out. Five Italian geographical zones were chosen. They were in the neighbour of the: (i) Faculty of Agriculture of University of Perugia (UNI-PG); (ii) the Olive Growing Institute-National Research Council of Perugia (NRC-PG); (iii) the Experimental Olive Growing Institute of Spoleto (EOI-SPOL); (iv) the Agricultural Technical Institute of Pescia (ATI-PES); and (v) the Faculty of Agriculture of University of Florence (UNI-FL). From these areas, Frantoio, Leccino and Moraiolo olive variety samples were taken, which were processed by a mini oil-mill. The research results showed that the quality, typicality and shelf-life parameters and the flavour of the oils were largely influenced by the origin zone, i.e., by the climatic and pedologic factors of the production environment. The influence exerted on some oil constituent groups, as phenols, tocopherols, aromatic volatile compounds, and fatty acids, should be emphasized as these components are closely related to the quality and typicality of product. Some oil genuineness parameters were affected as well by the environmental variables.

Shelf-life of yogurt ice cream from soy milk was determined stored at -22 degree C in 1 L polyethylene pots. Sensory quality and microbiological quality were assessed. The durability was estimated by means of analytic methods of regression. The results were adjusted to the distribution of Weibull. No influence of the microbiological quality was observed in the rejection of the samples. The shelf-life was established by organoleptic rejection criteria, showed an useful life of 77 days. [ABSTRACT FROM AUTHOR]

Lake Malawi Tilapia (chambo) fish species is widely consumed and forms the most important commercial fishery in Lake Malawi. However, as a highly perishable commodity, knowledge regarding how long fresh fish would remain in acceptable and safe condition in storage is indispensable for consumers and processors. Presently, no such information exists for the Lake Malawi Tilapia in Malawi. A study was therefore conducted to estimate shelflife of whole fresh Lake Malawi Tilapia stored in ice (0°C) for 21 days. Sensory, microbiological and pH analyses were conducted to describe changes in quality and freshness of the fish with storage time in ice. Shelflife of the fish was estimated between 16 and 18 days. A strong linear correlation (R²=0.95) was observed between sensory demerit scores and storage time in ice. Total bacteria viable counts and pH at the time of sensory rejection of the fish were 1.6×107 cfu/g/cm² and 5.84 respectively. Pseudomonas and Micrococcus bacteria were found in relatively high numbers throughout the storage period. The study demonstrated that like other tropical fish, Lake Malawi Tilapia has a relatively longer shelflife. The long storage life in ice of Lake Malawi Tilapia is advantageous to most small scale fresh fish sellers and processors especially from rural areas in Malawi who solely depend on ice as a sole and affordable way of preserving fresh fish. [ABSTRACT FROM AUTHOR]

Microbiological quality of raw milk from eight healthy donkeys reared in Campania Region was investigated. A total of 152 samples were analyzed in order to evaluate the milk safety status trough monitoring mesophilic total bacterial count (TBC) at 32°C and 20°C, psychrophilic TBC at 5°C, Enterobacteriaceae, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and somatic cell count (SCC). The ranges for mesophilic bacteria at 32°C, 20°C and psychrophilic bacteria at 5°C were, respectively, 2.80-4.00 Log CFU/mL, 2.84-3.92 Log CFU/mL and 1.27-2.12 Log CFU/ml. Enterobacteriaceae showed a load ranging between 0.68-1.93 Log CFU/mL. No pathogenic bacteria were isolated. Estimated SCC values were always under 50.000 cells/mL. Additionally quantitative changes of bacterial population in raw bulk milk during eight storing days at 8°C and 3°C, were evaluated. Firstly, fresh bulk milk was contaminated by bacteria with a mean TBC at 32°C and 20°C of 2.71 Log CFU/mL and 2.64 Log CFU/mL, respectively, whereas TBC at 5°C and Enterobac teriaceae were not detected. After eight days of storage at 8°C, TBC at 32°C, 20°C and Enterobacteriaceae increased by three Log and TBC at 5°C by five Log. On the other side, after eight days of storage at 3°C no gradual Log increase was detected. Our results showed that donkey milk could be a good healthy ingredient for feeding where good hygienic procedures are applied and storage is kept at temperature lower than 3°C. [ABSTRACT FROM AUTHOR]

Ground beef meat shelf life with different chemical preservatives was evaluated. Each variant was mixed with the next preservatives: 450 mg/kg of SO2 added as sodium metabisulphite, 1 g/kg of sodium sorbate, 2% of sodium lactate more 0,3% of sodium acetate. In ground beef extended with soy texturized, 45 g/kg of the preservative employed by meat industry was added, too a variant without preservative as control was prepared and another only with common salt. All variant were stuffed in waterproof gut of 80 mm plane wide, they were stored until temperatures between of 0 to 5 °C and 8 to 10 °C. Sensorial evaluations were carried out through an acceptance-reject proof with 10 trained judges. All variants showed similar phisic-chemical composition but different sensorial characteristics. Control shelf-life was between 4 to 11 days in accordance to the temperature. Ground beef meat whitout preservative 7 days while the other combinations were 5 to 20 days. The conserved using sodium metabisulphite conservadas con metabisulfito had a shelf life between 12, 33, 44 and 70 days according to the temperature and the mixture added. All preservatives employed in this study increase the shelf life of ground beef, independient of conservation temperature. The preservative that more than inhibited the microorganisms was sodium metabisulphite. [ABSTRACT FROM AUTHOR]

This article reports the possibility to design functional meals with probiotics, health-improving bacteria of the gut. Such applications require a simple addition of cultures to products. However, their survival at the therapeutic level (>107colony forming units/gram) is the main technological challenge. Operators need assurance that the products they advertise as probiotic actually have sufficient populations of the live bacteria. The aim of the study was to test the viability of the freeze-dried probiotic strain Bifidobacterium animalis ssp. lactis in selected beverages, dishes, and condiments. Viable populations were enumerated using the standard plate count technique on the reinforced clostridial agar. The results showed that the high acidity of products such as vinaigrette and mayonnaise combined with long storage time was detrimental to probiotic survival. In general, items consumed shortly after the culture is added (cold beverages) and those with low acidity (sandwiches, sushi, rice pudding, butter, soy sauce, and buttermilk dressing) are suitable as probiotic carriers. [ABSTRACT FROM AUTHOR]

Abstract: All physical, chemical and biological processes produce heat and isothermal calorimetry is a general measurement technique to study all kinds of processes by the heat they produce. This paper gives several examples of studies of biological processes in the food area using isothermal calorimetry. It is for example shown how different unit operations influence respiration of vegetable tissue, how the kinetics of a fermentation process can be studied, and how spoilage processes can be followed for shelf-life determinations. [Copyright &y& Elsevier]

Fresh pineapple juice exhibits a shelflife of a few days limited by the development of yeasts and molds. An approach was implemented to assess the efficacy of treatments of juice, based on three successive steps. The first step was to validate the use of a microbial cocktail which leads to juice spoilage. In a second step, the efficacy of treatments was assessed on the growth of fungi in two conditions. The treatment chosen was the addition of Thymus leptobotrys (Tl) and Thymus maroccanus (Tm) essential oils (EO). These extracts were mainly composed of the monoterpene carvacrol, and inhibited fungal growth in culture medium. The addition of EO to pasteurized juice inoculated with a fungal cocktail limited fungal population below 4.6 log CFU/mL during 14 days. The low pH of pineapple juice probably strengthened the effect of antifungal compounds acting on proton gradient across plasma membrane. Lastly, the efficacy of the treatments was assessed in fresh pineapple juice harboring its natural microbial population. The extracts TlEO at 0.25‰ or TmEO at 0.05‰ limited fungal growth below 5 log CFU/mL during 14 days. Thyme scent was detected after EO addition but the characteristic descriptors of pineapple and sugary were maintained. • Spoilage of fresh pineapple juice by a defined fungal cocktail was demonstrated. • Pure thymol at 0.25‰ completely inhibited fungal growth. • Fungal inhibition caused by thyme essential oils (EO) was showed in vitro and in pasteurized juice. • In fresh juice, EO at 0.05‰ limited fungal population below 5 log CFU/mL during 14 days. • The approach can be applied to any alternative treatment. [ABSTRACT FROM AUTHOR]

The effectiveness of two electronic nose (e-nose) systems to assess the quality of oysters was studied on live oysters stored at 4 and 7°C for 14 days. E-nose data were correlated with a trained sensory panel evaluation by quantitative description analysis and with aerobic plate count. Oysters stored at both temperatures exhibited varying degrees of microbial spoilage, with bacterial load reaching 107 CFU/g at day 7 for 7°C storage. Cyranose 320 e-nose system was capable of generating characterized smell prints to differentiate oyster qualities of varying age (100% separation). The validation results showed that Cyranose 320 can identify the quality of oysters in terms of storage time with 93% accuracy. Comparatively, the correct classification rate for VOCcheck e-nose was only 22%. Correlation of e-nose data with microbial counts suggested Cyranose 320 was able to predict the microbial quality of oysters. Correlation of sensory panel scores with e-nose data revealed that e-nose has demonstrated potential as a quality assessment tool by mapping varying degrees of oyster quality. [ABSTRACT FROM AUTHOR]

Stability studies are mandatory for Registration Applications of a new drug substance. Shelf life and stress temperature stability studies were designed and carried out to the Cuban leptospirosis vaccine vax-SPIRAL(®), in which main physico-chemical and biological properties of the product (organoleptic characteristics, pH, thiomersal concentration, unspecific innocuity, potency and sterility) were evaluated in order to recommend storage conditions and expiration date. For this purpose, part of the samples were stored between 2-8 °C for 30 months (shelflife), and the remaining samples from each lot under study were incubated at 37 °C for 7 days; 25 °C for 30 days and 45 °C for 3 days (stress temperatures). It was concluded that vax-SPIRAL(®) vaccine can be considered a stable product in terms of the parameters evaluated in the present study, provided that it is stored at 2-8 °C. Under those conditions, a validity period of 24 months is proposed. [ABSTRACT FROM AUTHOR]