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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.

Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this study was to evaluate the physicochemical characteristics of analog rice made from these mixed flours and to determine its shelf life. To produce the analog rice, a mixture of 2700 g purple sweet potato flour, 2700 g corn flour, 600 g sago flour, and 120 g glycerol monostearate was used with a twin-screw extruder. The resulting analog rice was analyzed for its chemical composition, total phenolic and anthocyanin content, antioxidant capacity, and shelf life using the critical moisture content method. The analog rice was found to be high in carbohydrates as the main component (81.1%) and contained a total phenolic content of 75.0 mg/100g, anthocyanin content of 19.28 mg/100g, and antioxidant activity of 54.66%. The natural purple color of the rice analog was attributed to the presence of anthocyanin (L= 36.7, a=6.54; b=3.05). When stored in polypropylene packaging at a temperature of 30°C and relative humidity (RH) of 75%, the shelf life of the analog rice was found to be 6.0 months. Different storage conditions and packaging types resulted in varying shelf-lives.

Tomatoes are climacteric fruits that experience a surge in respiration rate and ethylene production. This condition affects the fruits’ physiological deterioration, shortens their shelf-life, and degrades the quality of tomatoes. The study aimed to enhance the shelf-life of commercial tomatoes with different genetic backgrounds by utilizing the Sletr1-2 mutant, which has a lower sensitivity to ethylene. A randomized block design (RBD) was applied to achieve this goal, where 12 different plant genotypes were considered as treatments, and each treatment was replicated four times. The results showed that fruit shelf-life was extended by crossing commercial tomatoes with Sletr1-2 mutant tomatoes. Genetic variability for all shelf-life characteristics were narrow. In contrast, there were broad phenotypic variability for fruit hardness and weight loss characteristics.

Purpose: The effectiveness of the evaporative clay pot coolers was studied to preserve the postharvest quality of leafy vegetables, including kankun (Ipomoea aquatica), gotukola (Centella asiatica), lettuce (Lactuca sativa) and thampala (Amaranthus spp.). Research method: The bundles of leafy vegetables weighed about 200 g and were stored for seven days under room temperature storage, refrigerated storage, and clay pot cooler storage. Findings: The average temperatures were 27.7 °C, 7.1 °C, and 25.6 °C, and relative humidity values were 76.1%, 58.2%, and 93.6% in room temperature storage, refrigerated storage, and clay pot cooler, respectively. The average cooling efficiency of clay pot coolers was 66.7%. The physiological weight losses of leafy vegetables were significantly reduced during clay pot cooler storage. The chlorophyll content, soluble solids content, color changes, and visual quality of leafy vegetables were significantly maintained in clay pot cooler storage compared to room temperature storage. Research limitations: The main limitation of this study was the seepage of water into the inner pot of the clay pot cooler which enhanced the decay of leafy vegetables. This was successfully controlled by avoiding overwatering the sand that was used as the lining material of the clay pot cooler. Originality/Value: The clay pot cooler is one of the alternative low-cost storage methods to preserve the quality of leafy vegetables during storage.

Abstract Lettuce is a highly perishable horticultural crop with a relatively short shelf-life that limits its commercial value and contributes to food waste. Postharvest senescence varies with influences of both environmental and genetic factors. From a larger pool of romaine lettuce genotypes, we identified three genotypes with variable shelf lives and evaluated their leaf morphology characteristics and transcriptomic profiles at preharvest to predict postharvest quality. Breeding line 60184 had the shortest shelf-life (SSL), cultivar ‘Manatee’ had an intermediate shelf-life (ISL), and ‘Okeechobee’ had the longest shelf-life (LSL). We observed significantly larger leaf lamina thickness and higher stomatal index in the SSL genotypes relative to the LSL cultivar. To identify molecular indicators of shelf-life, we used a transcriptional approach between two of the contrasting genotypes, breeding line 60184 and cultivar ‘Okeechobee’ at preharvest. We identified 552 upregulated and 315 downregulated differentially expressed genes between the genotypes, from which 27% of them had an Arabidopsis thaliana ortholog previously characterized as senescence associated genes (SAGs). Notably, we identified several SAGs including several related to jasmonate ZIM-domain jasmonic acid signaling, chlorophyll a–b binding, and cell wall modification including pectate lyases and expansins. This study presented an innovative approach for identifying preharvest molecular factors linked to postharvest traits for prolonged shelf.

Abstract This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling‐to‐filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R2 = .9868). The CSR was selected as the key indicator to predict the shelf‐life of RBFM soymilk. The average residual variation in RBFM soymilk shelf‐life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf‐life of RBFM soymilk stored at temperatures ranging from 25–45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products.

This study investigated the storage characteristics of probiotic fermented kiwifruit juice under 4 ℃ refrigeration. The research focused on the changes in the viable lactic acid bacteria count physicochemical properties, sensory quality, nutritional quality and functional properties of the juice during 14 days storage period. Additionally, preliminary shelf-life prediction was made based on the changes in ascorbic acid during the storage. The results showed that the fermented kiwifruit juice maintained good probiotic activity throughout the entire storage process with a consistently higher viable bacterial count of over 8.7 lg CFU/mL. Meanwhile, the fermented juice maintained stable physicochemical properties and color and odor characteristics during storage. Compared to unfermented juice, probiotic fermentation contributed to retaining and maintaining ascorbic acid, total phenols and antioxidant activity of juice during storage. In particular, the unfermented juice experienced a 67.98% loss in ascorbic acid after storage, while fermented juice only lost 23.94%. Moreover, based on the zero-order kinetic model, the study effectively predicted the changes in ascorbic acid in kiwifruit juice during storage. The prediction results indicated that fermented juice could be stored at 4 ℃ for 50 d, while unfermented juice could only be stored for 15 d, based on whether ascorbic acid could be effectively supplemented. This showed that fermented kiwifruit juice could maintain high nutritional quality for an extended period during cold storage, further providing the possibility for the commercialization of fermented kiwifruit juice.

Knowing the true levels of nutrients and dietary bioactives in fruit juices at the point of consumption is key to properly understand their potential health benefits. The objective was to characterise the vitamin C and flavanone content in commercial orange juices consumed in Europe, compared with fresh-squeezed juices. Commercial juices were a rich source of vitamin C (>30% of the Nutrient Reference Value). Vitamin C in fresh-squeezed juices, at the end of their shelf-life, remained 33% higher than the levels found in the commercial juices. Flavanones had similar values from both commercial and fresh juices, except for fresh samples stored for 48 h, where fresh juices had higher values (22.36 mg/100 mL). Thus, orange juices preserve their bioactive compounds during storage, with very little influence of the brand, country, industrial process or storage conditions. Main bioactive compounds in commercial juices are present at nutritionally significant levels to the freshly-squeezed ones. [ABSTRACT FROM AUTHOR]

Summary: The European anchovy (Engraulis encrasicolus) being a species very rich in long‐chain fatty acids, it is subject to rapid spoilage with consequent sensory losses. Therefore, this study aimed to verify the effect of a low‐voltage electrostatic field (DENBA+) on the quality of fresh anchovies in a refrigerated environment. During 9 days of storage, anchovy samples were analysed from a chemical (TVB‐N and TBARS), physical (texture analysis), microbiological (microbial count) and sensory (QIM) point of view and compared to control samples (without the electrostatic field). DENBA+ technology was able to reduce of 20% the QI score increment rate with respect to the control sample justified by a better quality of the samples after 7 days of storage. In addition, loads of spoiling microbes were significantly lower in DENBA+ after 9 days of storage. This non‐thermal technology has shown positive effects for long periods of storage. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to apply multivariate data analytical methods to evaluate the effect of both storage conditions (cold and room temperature) and production systems (cage and free range) on the physical properties of chicken eggs produced under tropical conditions. The results of this study indicated that most of the physical quality parameters (Haugh units, egg weight, albumin height, yolk colour, shell breaking and shell thickness) measured in the egg samples stored at room temperature (RT) were lower compared with egg samples stored in cold room (CT) conditions. The weight loss rate (WLR) was higher in the egg samples from RT compared with CT conditions. Both egg samples from either CT storage conditions or FR production system had the best quality parameters (high Haugh units, heavy egg weights and low WLR). The highest classification rate using linear discriminant analysis was obtained for the prediction of systems of production where egg samples from cage (C) and FR were 83% and 80% correctly classified. However, the classification of weeks of storage provides with intermediate classification results based on the physical parameters measured where 75% and 72% of the samples were correctly classified as stored in CT or RT storage conditions, respectively. The utilisation of multivariate data analysis allowed for the analysis of all the variables at the time without the need to isolate effects such as birds age, housing systems or by the solely interpretation of a single parameter. [ABSTRACT FROM AUTHOR]

Summary: In the present study, epigallocatechin‐3‐gallate (EGCG)‐loaded Spirulina platensis (SP) microcarriers (SP@EGCG) were constructed and used to extend the shelf‐life of minced lamb meat as an antioxidant with good sustained release properties. Results showed that the encapsulation efficiency and encapsulation yield of SP@EGCG microcarriers were 91.19 ± 1.18% and 133.19 ± 1.34 μg mg−1, respectively. Results of fluorescence microscopy, Fourier transform infrared spectroscopy, X‐ray diffraction, scanning electron microscopy and differential scanning calorimetry confirmed that the EGCG was successfully loaded in SP through hydrogen bonding interactions, and existing in an amorphous state. SP@EGCG displayed excellent antioxidant activity and stability. The SP@EGCG presented cumulative release in four food models (water, 3% acetic acid, 10% ethanol and 50% ethanol), and the cumulative release of SP@EGCG in 50% ethanol was the highest. These results indicated that SP can be used as a novel carrier of EGCG, and the prepared SP@EGCG microcarriers had potential applications in extending the shelf‐life of lamb meat. [ABSTRACT FROM AUTHOR]

Laser-induced graphene (LIG) has received much attention in recent years as a possible transducer material for electroanalytical sensors. Its simplicity of fabrication and good electrochemical performance are typically highlighted. However, we found that unmodified and untreated LIG electrodes had a limited shelf-life for certain electroanalytical applications, likely due to the adsorption of adventitious hydrocarbons from the storage environment. Electrode responses did not change immediately after exposure to ambient conditions but over longer periods of time, probably due to the immense specific surface area of the LIG material. LIG shelf-life is seldomly discussed prominently in the literature, yet overall trends for solutions to this challenge can be identified. Such findings from the literature regarding the long-term storage stability of LIG electrodes, pure and modified, are discussed here along with explanations for likely protective mechanisms. Specifically, applying a protective coating on LIG electrodes after manufacture is possibly the easiest method to preserve electrode functionality and should be identified as a trend for well-performing LIG electrodes in the future. Furthermore, suggested influences of the accompanying LIG microstructure/morphology on electrode characteristics are evaluated. [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]

Background: Thousands of units of whole blood (WB) and blood components are transfused daily to treat trauma patients. Improved methods for blood storage are critical to support trauma‐related care. The Hemanext ONE® system offers a unique method for hypoxic storage of WB, with successfully demonstrated storage of clinically viable RBCs. This work evaluated the system for the storage of WB, focusing on platelet health and function. Study Design and Methods: WB was collected from healthy donors and processed through the Hemanext ONE® system. Hemoglobin oxygen saturation (HbSO2) levels of WB were depleted to 10%, 20%, or 30% of total HbSO2 and then stored in PVC bags sealed in oxygen‐impermeable bags (except for normoxic control) with samples collected on days 1, 7, and 14 post‐processing. Flow cytometry assessed the activation and apoptosis of platelets. Clot dynamics were assessed based on aggregometry and thromboelastography assays, as well as thrombin generation using a calibrated‐automated thrombogram method. Results: Hypoxic storage conditions were maintained throughout the storage period. Hypoxia triggered increased lactate production, but pH changes were negligible compared to normoxic control. Storage at 10% HbSO2 had a significant impact on platelet function, resulting in increased activation and reduced clot formation and aggregation. These effects were less significant at 20% and 30% HbSO2. Discussion: This study indicates that platelets are sensitive to hypoxic storage and suffer significant metabolic and functional deterioration when stored at or below 10% HbSO2. [ABSTRACT FROM AUTHOR]

Tectona grandis has been reported for its composition of two 5a-reductase inhibitors, specifically (+)-eperua-8,13-dien-15-oic acid (1) and (+)-eperua-7,13-dien-15-oic acid (2). These compounds exhibit potential as markers, enabling the standardization of leaf extracts during pre-formulation and formulation development. This study examined the effects of solvent system, pH, temperature and light on the stability of compounds 1 and 2 in the ethanolic extract and the ethanolic extract in PG with PEG-40 as a solubilizer. The remaining amount of the compounds at all test conditions was analyzed using HPLC. Compounds 1 and 2 exhibited greater stability in acidic solutions compared to neutral or basic environments. Their degradations were susceptible to light, particularly compound 1 of the ethanolic extract in PG. Both compounds in the solution form of the extract degraded rapidly at high temperature, whereas the present of PG minimized their degradation when the light was protected. According to the Q10 method, the calculated shelf-life of the extracts was 1.48 years. The extracts should be stored or prepared as a non-aqueous form or otherwise in a slightly acidic solution with appropriate light protection measures. The pre-formulation information obtained from this study holds significant value in informing the design and development of forthcoming anti-hair loss medications. [ABSTRACT FROM AUTHOR]

Summary: In developing countries, fresh fruit juices are prepared and sold without ongoing assessment of the quality and safety of mulberry and carrot juices. Therefore, most fruit juices offered for consumption had high microbial content. This investigation was performed to indicate the efficacy of low concentrations of Cinnamomum verum essential oils (CEO) in the inactivation of E. faecalis and S. aureus in carrot juice and white mulberry juice and the impact on the sensorial characteristics of the juices. CEO antimicrobial activity can prevent the growth of Staphylococcus aureus and Enterococcus faecalis at 12 and 4 °C in juices. For the MIC and MBC concentrations, CEO exhibited higher antibacterial effects against S. aureus and E. faecalis. A higher number of pathogens were inactivated at 12 °C than at 4 °C. Cytoplasmic membrane permeability plays a vital role in the CEO bactericidal action. CEO can be recommended to extend the shelf‐life of juices by retaining the sensorial quality and inactivating pathogenic microorganisms, which provides a reference for practical production and application. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the shelf‐life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120‐day period to perform an accelerated shelf‐life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55°C. The shelf‐life of the product was evaluated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf‐stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars. [ABSTRACT FROM AUTHOR]

This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling‐to‐filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R2 =.9868). The CSR was selected as the key indicator to predict the shelf‐life of RBFM soymilk. The average residual variation in RBFM soymilk shelf‐life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf‐life of RBFM soymilk stored at temperatures ranging from 25–45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products. [ABSTRACT FROM AUTHOR]

Snack chips come in a wide variety. They are sensitive to oxidation and water vapor absorption. Therefore, it is valuable to look closer at the current packaging situation. For this study, 108 snack chip products packaged in pouches and cans were analysed. The most often used oil was sunflower oil followed by a blend of vegetable oils. Unexpectedly, only at 44 of the tested products modified atmosphere packaging (MAP) was used. This result is important since many packagings could be designed in future with less oxygen barrier. On the other side, use of MAP might potentially increase quality and shelf‐life of chips currently without MAP. The packaging material efficiencies of pouches were found to be better than that of cans. It increased with higher filling quantities. In the best case the ratio was 50 g chips per 1 g packaging material for a pouch with a filling quantity of 300 g. For bigger packages, a lower relative cost could be observed, especially for pouches. [ABSTRACT FROM AUTHOR]

Summary: The quality changes of cold‐stored (4 °C) large yellow croaker (Pseudosciaena crocea) were studied by using stable chlorine dioxide combined with dual‐frequency ultrasound assisted‐slightly acidic electrolysed water (CUSS). The results of microbial indicators demonstrated that CUSS treatment inhibited microbial growth. Moreover, CUSS treatment had lower values of pH, total volatile basic nitrogen (TVB‐N) and thiobarbituric acid (TBA), and higher immobilised water content. CUSS treatment also inhibited the degradation of inosine monophosphate, suppressed the accumulation of hypoxanthine riboside and hypoxanthine. Through the results of texture profile analysis (TPA), protein degradation, and scanning electron microscopy (SEM), CUSS treatment could effectively protect the protein structure and maintain good texture characteristics of large yellow croaker. According to microbial indexes, K‐value, and sensory analysis, compared with dual‐frequency ultrasound treatment, CUSS treatment could prolong the shelf‐life of large yellow croaker for another six days. Therefore, CUSS treatment is a potential solution to preserve large yellow croaker, improving its protein characteristics. [ABSTRACT FROM AUTHOR]

Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants. [ABSTRACT FROM AUTHOR]

The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high moisture meat analog (S-HMMA) produced by the extrusion process. High pressure treatment was applied at 200, 400 and 600 MPa for 5, 10 and 15 min. Physical properties of S-HMMA including appearance, moisture content, color and texture were analyzed during storage at 4 °C for 8 weeks. Higher pressure and longer storage time significantly reduced moisture content by creating more air cells and increasing cavitation. L* value of S-HMMA products increased at higher levels of pressurization while increasing storage time tended to decrease lightness. The unpressurized control S-HMMA product showed increasing hardness and toughness, while S-HMMA products subjected to various pressures exhibited higher hardness and toughness over time compared to the control sample at 200–400 MPa. Products treated with high pressure (600 MPa) showed the highest reductions in microbial growth but the aroma of the beans became more pronounced. [ABSTRACT FROM AUTHOR]

Squid (Loligo vulgaris) is commonly prone to spoilage, leading to a short shelf-life. High-pressure processing (HPP) can play a role in maintaining the quality and freshness of squid. Along with HPP, food preservatives from natural sources such as mint extract (ME), which are effective, safe, available, and cost-effective, are required. The present study aimed to investigate the combined effect of ME and HPP on the quality of refrigerated squid mantle cuts (SMC) over a period of 15 days. The time-kill profiles of ME and planktonic cell inactivation by HPP were assessed. ME (400 mg/L) inhibited bacterial growth, while planktonic cells treated with HPP (400 MPa) exhibited a reduction at 5 min. Physicochemical and microbial qualities of SMC treated with ME (0, 200, 400 mg/L) followed by HPP (0.1, 200, 400 MPa) for 5 min were monitored during refrigerated storage. Samples treated with ME (400 mg/L) and HPP (400 MPa) exhibited lower weight loss, cooking loss, pH changes, volatile base content, microbial counts, and higher textural properties than other samples. Based on next-generation sequencing results, Brochothrix campestris from family Listeriaceae was the predominant spoilage bacteria in treated sample after 12 days of storage. Therefore, ME and HPP combined treatments exhibited effectiveness in extending the shelf-life of refrigerated SMC. [ABSTRACT FROM AUTHOR]

Fresh-cut flowers are considered to be one of the most delicate and challenging commercial crops. It is important to take into consideration how to minimize loss during storage and transportation when preserving cut flowers. Many impinging (bad effect) forces can interact to shorten the flowers' vase life. In the flower industry, effective methods need to be developed to extend freshly cut flowers' life. Fresh-cut flowers' vase life can be shortened by a variety of interlocking causes. The flower industry must develop new techniques to extend the flowers' vase lifespan. This review provides comprehensive, up-to-date information on classical, modified atmosphere packaging (MAP), and controlled atmosphere packaging (CAP) displays. According to this review, a promising packaging technique for fresh flowers can be achieved through smart packaging. A smart package is one that incorporates new technology to increase its functionality. This combines active packaging, nanotechnology, and intelligence. This technology makes it easier to keep an eye on the environmental variables that exist around the packaged flowers to enhance their quality. This article offers a comprehensive overview of creative flower-saving packaging ideas that reduce flower losses and assist growers in handling more effectively their flower inventory. To guarantee the quality of flowers throughout the marketing chain, innovative packaging techniques and advanced packaging technologies should be adopted to understand various package performances. This will provide the consumer with cut flowers of standard quality. Furthermore, sustainable packaging is achieved with circular packaging. We can significantly reduce packaging waste's environmental impact by designing reused or recyclable packaging. [ABSTRACT FROM AUTHOR]

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Surimi-based products typically demand cold storage and a cold chain distribution system, which not only affects their physical properties and flavor but also escalates production costs. In this study, we introduced a novel high-temperature and high-pressure retort processing method to enable room temperature storage and distribution of a surimi-based product, a fish paste cake. Our optimization efforts focused on refining the processing conditions for the fish paste cake. This included incorporating transglutaminase, sugar additives, natural herbal or seaweed extracts, and optimizing retort processing conditions to enhance textural properties, minimize browning and off flavor, and extend the shelf-life of the product. Our results demonstrated that the addition of 0.3% ACTIVA TG-K, 1.0% trehalose, and 0.5% sea tangle extract during the production process significantly enhanced the gel strength, minimized browning, and improved the overall flavor of the fish paste cake prototype. Importantly, the developed prototype exhibited favorable biochemical, textual, nutritional, and sensory properties, extending the shelf-life up to 160 days without compromising physical, chemical, or sensory attributes. In addition, the developed prototype exhibited improved elasticity, compared to control groups. The innovative process not only facilitates room temperature storage and distribution of surimi-based products but also holds potential for generating additional profits. [ABSTRACT FROM AUTHOR]

In the present study, it was aimed to determine the effects of preharvest oxalic acid (OA) treatments on the biochemical content and quality of minimally processed leeks during storage. For this purpose, leeks were treated with solutions containing 0 (control), 1, 2 and 3 mM OA and 0.1% Tween-20 with a pump 6, 4 and 2 weeks before harvest. The packaged leeks were stored at 0 °C and 90 ± 5% relative humidity (RH) for 50 days. After the cold storage, the leeks were kept at 20 °C and 60 ± 5% RH for 3 days to determine the shelf-life. The effects of OA treatments on the weight loss, external appearance and bioactive compounds were remarkable. At the end of storage, the losses of ascorbic acid (AsA) content were determined as 55.53% in the control group and 22.89% in the 3 mM OA treatment. Similarly, the decrease in total phenolic (TP) content and antioxidant activity (AOA) in the control group was 37.34% and 45.70%, respectively, while these values were determined as 26.94% and 32.65% in the 3 mM OA treatment, respectively. With 3 mM OA treatment, the high dose in this study, the AsA, TP, and AOA contents of leeks were better preserved. The change in the external appearance scores at the end of cold storage was determined as 46.33% in the control group whereas it was determined between 31.44% (2 mM OA) and 42.55% (1 mM OA) in OA treatments. As a result, OA-treated and minimally processed leeks were successfully stored for 50 days at 0 °C and 90 ± 5% RH. Moreover, the efficacy of OA increased in a dose-dependent manner in the study. [ABSTRACT FROM AUTHOR]

Sapota fruits were coated with soyabean starch extracted by two different methods and using three different methods of coating (dipping, spraying, and brushing) to determine their effectiveness starch on edible coating stored under ambient (28 ± 2 °C) and refrigerated (3 ± 1 °C) conditions. The samples based on the above six combinations of starch extraction and method of coating were analyzed for physiochemical changes on fruits at 5-day interval for 25 days. The results revealed that the maximum weight reduction was observed in Ambient Control (AC) and Refrigerated Control (RC) samples as 29.89 % and 17.26 % on the 15th day of storage even though RC sample lasted for 25th day. The value for sugar-acid ratio were found as 28.33 (RDT1), 31.88 (RDT2), 33.40 (RST1), 34.22(RST2), 36.44(RBT1), 36.90 (RBT2), and 51.90(RC) on the 15th day of storage for refrigerated storage and for ambient sample it was found as 12.2, 12.82, 13.08,13.30,13.68 and 13.98, respectively, for ADT1, ADT2, AST1, AST2, ABT1 and ABT2 respectively on the 15th day. The Titratable acidity (TA), Vitamin C, firmness, decay incidence, water activity and colour characteristics exhibited higher values for the sapota fruits treated with soyabean starch as compared to the control samples. The RDT1 sample found better results and enhanced the shelf-life of sapota fruit by 2 weeks in comparison to the control samples (AC&RC) at both storage conditions. [ABSTRACT FROM AUTHOR]

To develop a juice-type Rosa roxburghii Tratt. carbonated beverage with below 10％of Rosa rox-burghii Tratt. juice content,Rosa roxburghii Tratt.juice, xylitol,and sour agents(citric acid: sodium citrate=1∶1,mass ratio)were used as the main raw material, with the comprehensive sensory score of the product as the main indicator. Single-factor and response surface experiments were employed to explore the optimal formula of juice-type Rosa roxburghii Tratt. carbonated beverage. The results of the single-factor experiment showed that the optimal addition of Rosa roxburghii Tratt. juice, xylitol,and sour agent was 8％,8％,and 0.14％,respec-tively.Response surface test results indicated that the optimal formula for the beverage was the addition of 8％Rosa roxburghii Tratt.juice,8％xylitol,and 0.14％sour agent. Under these conditions, the juice-type Rosa roxburghii Tratt. carbonated beverage produced exhibited a uniform and transparent light yellow color, with a suit-able sour and sweet taste,a special Rosa roxburghii Tratt. aroma and taste, a uniform distribution of tissue morphology, and no precipitation or flocculation. The study on the storage stability of beverages showed that com-pared to vacuum filtration, centrifugal filtration is more conducive to inhibiting the formation of precipitates and floccules in juice-type Rosa roxburghii Tratt. carbonated beverages; Secondly, low-temperature and dark storage is beneficial for delaying browning. [ABSTRACT FROM AUTHOR]

Nectarines have remarkable nutritional value, low caloric content, and are rich in antioxidants. However, despite substantial local and global demand, their susceptibility to rapid spoilage during peak summer harvest is limited. To address this issue, the current study investigated the potential benefits of using melatonin (MLT), an antioxidant biomolecule, in combination with edible hydrocolloid coatings like carboxymethylcellulose (CMC) and gum Arabic (G.A.) on 'Snow Queen' nectarine fruits. The nectarines were treated with various combinations of coatings, including 1% and 1.5% CMC, 8% and 10% G.A., and 0.1 mM melatonin. These coated and non-coated samples were stored under standard supermarket conditions (18 ± 1 °C, 85–90% R.H.) for 16 days. The outcomes demonstrated that the most effective treatment was the combination of 1% CMC with 0.1 mM melatonin. This treatment significantly (p ≤ 0.05) reduced the rate of respiration, curbed fruit decay by approximately 95%, minimized weight loss by around 42%, and maintained approximately 39% higher levels of total phenol content and roughly 30% greater antioxidant (AOX) activity. These positive effects were accompanied by preserved firmness and overall quality attributes. Moreover, the treatment extended the shelf life to 16 days through retarding senescence and suppressing the activities of lipoxygenase (LOX) and pectin methylesterase (PME), all without compromising the functional qualities of the nectarine. [ABSTRACT FROM AUTHOR]

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (Citrus and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g., ethanol, sorbic acid, and propionic acid). The product under study is the 'Pan Bauletto bianco con olio EVO' (white bakery bread with EVO oil), an 'industrial bread' type usually treated with ethanol before being marketed, aiming to prolong its short shelf-life. The effect of the addition of different amounts of pectin (Citrus supply chain) and grape pomace (wine supply chain), in combination or not, has shown promising results from both a technological point of view and the increasing shelf-life, allowing to obtain products with high nutraceutical value and interesting properties. [ABSTRACT FROM AUTHOR]

This study aims to determine the shelf life of "hiwan tahu" based on changes in Total Plate Count (TPC), pH, water content, and αw. This research was carried out by storing the samples at three different temperatures, including 5℃, 27℃, and 40℃. The initial characteristic and quality degradation of "Hiwan Tahu" during storage were determined by TPC, pH, water content, and αw tests. Observations were carried out every 3 hours until the 12th hour for storage at 40℃, every 24 hours until the 96th hour at 27℃, and every 48 hours until the 192nd hour for storage at 5℃. Shelf life was determined using the ASLT method with the Arrhenius model. Data were analyzed by Microsoft Excel 2016 by presenting data in a scatter diagram, selecting the reaction order based on the higher R², determining the Arrhenius equation using a chart with a trendline, and calculating shelf life using Excel formulas and functions. The results showed that quality decrease of "hiwan tahu" during storage, including an increase in TPC, pH, water content, and *x value. The shelf life of "hiwan tahu" was determined based on the critical parameter of TPC with the smallest Energy Activation (Ea). The shelf life of "hiwan tahu," according to the TPC parameter, is 68.54 days if stored at -18℃, 16.27 days if stored at 5℃, and 5.05 days if stored at 27℃. The rate of change in "hiwan tahu" quality increases with high temperature and storage time. [ABSTRACT FROM AUTHOR]

Purpose: The effectiveness of the evaporative clay pot coolers was studied to preserve the postharvest quality of leafy vegetables, including kankun (Ipomoea aquatica), gotukola (Centella asiatica), lettuce (Lactuca sativa) and thampala (Amaranthus spp.). Research method: The bundles of leafy vegetables weighed about 200 g and were stored for seven days under room temperature storage, refrigerated storage, and clay pot cooler storage. Findings: The average temperatures were 27.7 °C, 7.1 °C, and 25.6 °C, and relative humidity values were 76.1%, 58.2%, and 93.6% in room temperature storage, refrigerated storage, and clay pot cooler, respectively. The average cooling efficiency of clay pot coolers was 66.7%. The physiological weight losses of leafy vegetables were significantly reduced during clay pot cooler storage. The chlorophyll content, soluble solids content, color changes, and visual quality of leafy vegetables were significantly maintained in clay pot cooler storage compared to room temperature storage. Research limitations: The main limitation of this study was the seepage of water into the inner pot of the clay pot cooler which enhanced the decay of leafy vegetables. This was successfully controlled by avoiding overwatering the sand that was used as the lining material of the clay pot cooler. Originality/Value: The clay pot cooler is one of the alternative low-cost storage methods to preserve the quality of leafy vegetables during storage. [ABSTRACT FROM AUTHOR]

Beneficial yeast extracts mainly of Debaryomyces and Saccharomyces species, have been considered as one of the natural biological fermenters of food products. These yeast metabolites, specially their mycocins can be used to prolong storage time of yoghurt. This study was undertaken to assess the effect of mycocin (Debaryomyces hansenii (DH) and/or Saccharomyces cerevisiae (SC) cell free extracts) (CFEs) on yoghurt quality. Yoghurt samples examined for coagulation time, titratable acidity, sensory and microbiological quality at appropriate intervals until the appearance of spoilage (texture changes). The pre-heated skimmed milk was mixed with starter culture and then it was divided into 10 groups, each inoculated by different inoculum and a certain concentration of (DH) and/or (SC) CFEs (100, 200 and 400 ppm) and incubated at 42°C till curd formation, then refrigerated at 4±1°C and examined every 3 day till appearance signs of spoilage. The obtained results revealed a significant elongated coagulation time with the mycocin concentration (400 ppm). During the storage period, titratable acidity steadily rose in all groups. In addition, a significant improvement in the sensory quality parameters represented by flavor, appearance and texture characters appeared with the treated groups with mycocin concentration (100 ppm) compared with the other groups. Regarding to the total fungal count, treated groups with mycocin (400 ppm) showed the most significant inhibitory effect on fungal growth. In conclusion, DH and SC mycocins at concentration of 100 ppm could significantly extend shelf-life of treated yoghurt samples with the highest flavor and texture scores in comparing to the control and the other treated groups. [ABSTRACT FROM AUTHOR]

This study investigated the storage characteristics of probiotic fermented kiwifruit juice under 4 °C refrigeration. The research focused on the changes in the viable lactic acid bacteria count physicochemical properties, sensory quality, nutritional quality and functional properties of the juice during 14 days storage period. Additionally, preliminary shelf-life prediction was made based on the changes in ascorbic acid during the storage. The results showed that the fermented kiwifruit juice maintained good probiotic activity throughout the entire storage process with a consistently higher viable bacterial count of over 8.7 lg CFU/mL. Meanwhile, the fermented juice maintained stable physicochemical properties and color and odor characteristics during storage. Compared to unfermented juice, probiotic fermentation contributed to retaining and maintaining ascorbic acid, total phenols and antioxidant activity of juice during storage. In particular, the unfermented juice experienced a 67.98% loss in ascorbic acid after storage, while fermented juice only lost 23.94%. Moreover, based on the zero-order kinetic model, the study effectively predicted the changes in ascorbic acid in kiwifruit juice during storage. The prediction results indicated that fermented juice could be stored at 4 °C for 50 d, while unfermented juice could only be stored for 15 d, based on whether ascorbic acid could be effectively supplemented. This showed that fermented kiwifruit juice could maintain high nutritional quality for an extended period during cold storage, further providing the possibility for the commercialization of fermented kiwifruit juice. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the changes in physico-chemical properties during storage of non-centrifugal sugar (NCS) made in the form of powder and solid blocks. The changes in reducing sugars (RS) and crystallinity were determined as a function of time and ambient conditions. Critical water activity (aw) values of both the forms of NCS were found such that product was stable when stored for 6 months at or below this water activity level. Sorption studies were also conducted for samples with different reducing sugar contents. The NCS samples with less RS, and that in powder form, showed less sorption and higher crystallinity, as compared to NCS with higher RS and made in the form of solid blocks. The reason for the occasional structural collapse of solid blocks was investigated, and the phenomenon was attributed to incomplete crystallization. [ABSTRACT FROM AUTHOR]

Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc. This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022. Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down. The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.

Objective Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef. Methods Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4°C. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage. Results Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p

In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and psychrotrophic bacteria, as well as mold and yeast), and sensory (odor, taste, texture, color, slime, exudates, swelling, and overall acceptability) characteristics of vacuum-packed beef ham during 30 days of storage at two different temperatures (5 and 12°C). Lactic acid bacteria and total mesophilic and psychrotrophic counts were reduced to zero by post-packaging pasteurization at 65 and 75°C. Higher post-packaging pasteurization temperatures resulted in a significant increase in drip loss in the treated samples at 65 and 75°C, as well as a small rise in pH in all the samples. Furthermore, higher post-packaging pasteurization temperatures decreased lightness, yellowness, and h° values while increasing redness and ∆E. During post-packaging pasteurization, Chroma remained constant. The textural profile analysis revealed that post-packaging pasteurization and storage had a significant impact on the texture of beef ham. The sensory analysis showed no changes after post-packaging pasteurization in the samples, and the sensory parameters remained stable during their storage at 65 and 75°C. Finally, our investigation showed that 65°C is an optimal post-packaging pasteurization temperature for increasing the shelf-life of beef ham under refrigeration.

Fried sago crackers are dry local foods easily damaged by moisture during storage. To increase economic value and open commercialization opportunities, a study aimed to estimate the shelf life of white and red fried sago crackers using an acceleration method based on the water sorption isotherm curve. Estimating the shelf life was carried out by storing crackers in several modified jars containing different saturated salt solutions. Calculating the moisture permeability constant of polyethylene and polypropylene packaging was also carried out to support the necessary data. The results showed that sago crackers packaged in polypropylene had a longer shelf life than polyethylene plastic. The white sago crackers with polypropylene plastic had a shelf life of 19.89-69.83 days at 70-90% RH, while polyethylene was 12.02-42.21 days at 70-90% RH with 0.0434 g H2O.g solid-1 critical water content. The red sago crackers with polypropylene plastic had a shelf life of 18.26-69.93 days at 70-90% RH, while polyethylene was 11.04-42.27 days at 70-90% RH with a critical water content of 0.0455 g H2O.g solid-1. The chosen model for the water sorption isotherm curve was Hasley and GAB, with equation log (ln (1/aw)=-1.82-1.31 log Me for white sago fried crackers and Me=(0.5157aw)/(1-0.9632aw)(1+15.578aw) for red sago fried crackers, respectively. Fried sago crackers in polypropylene plastic packaging have the potential to be developed as local food products with a longer shelf life.

Abstract Chitosan coating and salicylic acid are two widely used preserving methods for fruits and vegetables in postharvest storage, but very limited research can be found on the application of chitosan‐enriched salicylic acid (CS–SA) coating for fresh‐cut radishes. In this study, three variables (chitosan, salicylic acid, and immersion time) and two responses (whiteness and total bacterial count) were employed to optimize CS–SA process for fresh‐cut radishes using response surface methodology. The results showed that the optimal coating process for fresh‐cut radishes was 1.0% chitosan and 1.0 mM salicylic acid for 1.8 min. The effects of the optimal CS–SA process on the major storage quality and shelf‐life of fresh‐cut radishes were also investigated. Results indicated that CS–SA effectively delayed the decrease of whiteness, firmness, ascorbic acid, and total phenolic content in fresh‐cut radishes during storage. Meanwhile, CS–SA significantly inhibited the microbial growth and extended the shelf‐life of fresh‐cut radishes up to 12 days, much longer than those of non‐ or NaClO‐treated ones with 6 and 8 days, respectively. This study suggests that CS–SA is an efficient alternative for the preservation of fresh‐cut radish products, and the underlying regulation mechanism of CS–SA on delaying browning and microbial growth is worth further exploration.

ABSTRACTThe effects of xanthan gum and pectin at two concentrations each (0.2% and 0.5%) on storage quality (texture, moisture, water activity (aw), fat content, peroxide value, and colour attributes) of deep-fried dough (magwinya) were analysed across 3 days. The moisture content of the magwinya samples ranged from 38.67% to 44.67% and decreased significantly during storage. The crumb, crust hardness, and chewiness increased (P