21st Day Of Storage Research Articles

Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products

The loss of probiotics viability in yogurts and fermented milk is a significant challenge in producing yogurt and fermented milk. Thus, pre-exposure of probiotics to stress conditions can be a viable alternative to increase the probiotic viability. Moreover, the use of fruit pulp and agro-industrial residues in these products has demonstrated promising results in promoting growth and improving the viability of probiotics. Thus, this study aimed to evaluate the effects of pre-exposure to acid, oxidative and osmotic stress on the growth and viability of Lactobacillus acidophilus in yogurts and naturally fermented milk containing buriti (Mauritia flexuosa Mart.) pulp or orange byproduct. L. acidophilus was individually pre-exposed to acid, oxidative, and osmotic stress and used in the production of yogurts and fermented milk to determine both the acidification profile and growth of the cultures. Furthermore, during cold storage, the post-acidification profiles and viability of microbial cultures added to the yogurts and fermented milk were monitored. Results showed that pre-exposure to stress conditions influenced the growth parameters as the growth rate (μ) and lag phase (λ) of L. acidophilus and the starter cultures of S. thermophilus and L. delbrueckii subsp. bulgaricus. Moreover, an increase in the viability of L. acidophilus - pre-exposed to acid stress - was observed on the 21st day of storage of natural yogurts containing orange byproduct compared with non-stressful conditions. This study reports new data on the growth of probiotic cultures pre-exposed to stress conditions in products added of pulps and agro-industrial residues, which have not yet been shown in the literature.

Production and application of edible coatings using different starch bases in the postharvest preservation of cajá-manga

Fruit production has increased in recent years due to its nutritional properties, associated with a beneficial effect on human health. In addition to this increase, there has been growing concern about the loss of these foods since fresh produce has the highest loss rate among food products. The postharvest stage is the key to preserving fresh fruit, as is the use of techniques to maintain quality, one of which is the application of edible coatings. In this respect, this study aimed to evaluate the action of edible coatings produced with different types of starch on the postharvest preservation of fresh cajá-manga fruit during storage. The effects of edible coatings with wolf apple starch, corn starch, and potato starch on mass loss, pulp firmness, total chlorophyll, total carotenoids, and ascorbic acid were studied during storage, using a completely randomized design in a 4x8 factorial scheme, with four repetitions, four coatings: control (uncoated fruit), wolf apple starch, corn starch, and potato starch, and eight days of analysis (0, 3, 6, 9, 12, 15, 18, and 21 days). The results showed that the potato starch coating positively affected the physicochemical characteristics of cajá-manga, providing higher quality fruit than the others due to greater maintenance of mass loss and total chlorophyll values. Concerning the days of storage, the cajá-manga fruit remained of commercial quality until the 21st day of storage due to the higher levels of ascorbic acid and chlorophyll in the fruit.

Softness indicator made from tapioca and ammonium molybdate for avocado

Abstract A softness indicator made from tapioca and ammonium molybdate was used to detect the ripeness of fruit. The indicator in the form of a tablet was attached inside the package of avocado and it was analyzed for its changing color. The results show that there was a suitability between indicator color changes and avocado quality degradation. The tablet indicator showed different colors before and after avocado has been ripped. The color of the indicator from the 1st day until the 2nd day of storage was bright yellow with the °Hue value ranging from 99 – 100. The tablet color then turned into dark blue on the 5th day of storage with °Hue value of of 114 – 178 when the avocado was rotten. The color change was not evenly distributed over the entire surface of the tablet due to being less moisture absorbed by the tablet indicator. In the meantime, fruit quality degradation during the storage was indicated by the increased percentage of weight loss of 20.1% after six days of storage. The firmness decreased and it was confirmed by a texture value of 12.55+1.48 mm/3s on the 1st day of storage became 15.9 + 0.07 mm/3s on the last day of storage. The total soluble solid was recorded to increase from 11°Brix to 14°Brix.

Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum packaging

Boiled meat products, including sausages, are perishable items, making them potentially hazardous and requiring the use of preservatives. Promising preservatives for sausages include starter cultures of lactic acid microorganisms, which act as antagonists to pathogenic and opportunistic bacteria. Therefore, this study aimed to determine the types of microbiota causing spoilage of sausages during storage in vacuum packaging and the effectiveness of their treatment with a starter culture of Lactobacillus curvatus or a mixture of starter cultures of Lactobacillus curvatus + Lactococcus lactis subsp. lactis. On the first day of storage, the dominant microorganisms in the sausages were Klebsiella variicola and Bacillus amyloliquefaciens plantarum. By the 21st day of storage, signs of sausage spoilage were observed, including the appearance of cloudy juice and the separation of the vacuum packaging. The main microorganisms causing sausage spoilage were Moellerella wisconsensis, Proteus mirabilis, and Bacillus cereus. In the control sausages on the 18th day, the number of mesophilic aerobic and facultative anaerobic microorganisms approached the allowable limit, and they were not suitable for further storage. Treatment of sausages with a starter culture or a mixture of Lactobacillus curvatus + Lactococcus lactis subsp. lactis led to an increase in the number of mesophilic aerobic and facultative anaerobic as well as lactic acid microorganisms practically throughout the entire storage period. However, signs of spoilage in both treatment groups appeared on the 36th day. Both treatments with starter cultures extended the shelf life of sausages in chilled conditions by 12 days. The use of a mixture of starter cultures for treating sausages during storage in vacuum packaging was not advisable. The obtained results can be used to extend the shelf life of boiled meat products, taking into account the species composition of spoilage microbiota.

THE INFLUENCE OF POTASSIUM CHLORIDE AND MAGNESIUM CHLORIDE ON THE COLOR AND SENSORY PROPERTIES OF COOKED CHEESE

The aim of this paper is focused on reducing sodium chloride content by partial replacement with potassium chloride and magnesium chloride in cooked cheese samples. For the production of cheese, standardized cow's milk from a domestic market producer was used, and the cheese was produced by heating the milk to a temperature of 95°C and coagulation with acetic acid. The one salted only with NaCl was designated as the standard sample, and the other samples were salted with combinations of salts in which NaCl reduction was performed: sample A1 had a ratio of 15% KCl:85% NaCl, sample A2 30% KCl:70% NaCl, sample B1 15% MgCl2:85% NaCl and sample B2 30% MgCl2:70% NaCl. The cheese samples were stored at + 4°C and color parameters and sensory properties were analyzed on the 1st, 3rdand 5thdays of storage. Based on the performed analyses, it was concluded that it is completely acceptable to replace sodium chloride with potassium chloride in the ratio of 15% KCl:85% NaCl. It is acceptable to replace sodium chloride with potassium chloride inthe ratio of 30% KCl:70% NaCl, with the note that on the 5thday of storage there is a gradual deterioration of the sensory properties compared to the samples analyzed on the 1stday of storage. Replacement of sodium chloride with magnesium chloride in the ratios 15% MgCl2:85% NaCl and 30% MgCl2:70% NaCl is not acceptable.As such, it is not recommended in the production of cooked cheeses due to the appearance of a metallic and bitter taste that is present in cheese samples from the 1st to the 5th day of storage. KEYWORDS:cooked cheese, sodium chloride, potassium chloride, magnesium chloride

Probing the Potential of Water Chestnut Powder (Trapa bispinosa) in Improving the Shelf Life of Buttermilk

Buttermilk, a valuable by-product of butter production, faces challenges in commercialization due to its limited shelf life and susceptibility to fungal growth. This study aimed to explore the use of water chestnut powder (WCP) as a means to extend the shelf life of buttermilk. The investigation involved evaluating the physicochemical properties, antioxidant activity, antifungal properties, and stabilizing effects of WCP in buttermilk. Buttermilk samples were prepared with varying concentrations of WCP (0%, 0.5%, 1%, 1.5%, and 2%) and stored at 4 °C for one month. The analysis of physicochemical properties showed that the concentration of WCP had a significant impact on the protein percentage, ash content, pH, and acidity of the Water Chestnut Buttermilk (WCBM). Assessment of antioxidant activity using the phosphomolybdenum method showed that, on the 21st day of storage, WCBM3 and WCBM4 exhibited total antioxidant capacities of 0.57±0.12 and 0.60±0.32, respectively, compared to the control with a capacity of 0.48±0.07. The antifungal activity of water chestnut powder buttermilk was evaluated using a qualitative method, which demonstrated inhibition of fungal growth. In the control and WCBM1 and WCBM2 treatments, the observed inhibition ranged from 1-4 mm. However, as the concentration of water chestnut powder increased in WCBM3 and WCBM4, the level of inhibition also increased. Textural analysis further indicated the stabilizing effect of WCP on buttermilk. Overall, the incorporation of WCP in buttermilk yielded promising results in terms of enhancing its physicochemical properties, antioxidant activity, antifungal potential, and textural stability. This study highlights the potential of water chestnut as an ingredient to improve the shelf life and quality of buttermilk, creating opportunities for its commercial utilization in the dairy industry.

Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors

This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors.

Melatonin improves the storage quality of rabbiteye blueberry (Vaccinium ashei) by affecting cuticular wax profile

Cuticular wax is the first line of structural defense for plants against external stresses. This study investigated the effects of melatonin (MT) on chemical composition and accumulation profile of wax, as well as fruit quality of rabbiteye blueberry during storage. The results indicated a significant reduction in the overall wax content during storage. Nevertheless, MT effectively delayed the decline, with a higher amount of 9.8% and 15.17% in the treated ‘Baldwin’ and ‘Garden Blue’ compared to their respective controls at 21st day of storage. The wax composition significantly varied depending on storage time, MT treatment, and cultivars. Additionally, MT markedly improved the fruit quality of rabbiteye blueberries. Correlation analysis revealed water loss and decay rates were negatively correlated with triterpenoids and fatty acids. Taken together, this study highlights the positive effects of post-harvest MT application on shelf life and fruit quality of blueberry by modifying the wax profile during storage.

Physicochemical Index Analyses of the Egg White in Blue-Shelled Eggs and Commercial Brown-Shelled Eggs during Storage.

To compare the physical and chemical changes in egg whites during storage, assisting in the evaluation of differences in egg freshness between various chicken breeds, we chose 240 blue-shelled eggs (Blue group) and 240 commercial brown-shelled eggs (Brown group) that 28-week-old hens had laid. In this study, all eggs were stored at 25 °C. The egg weight, egg components' weight and proportion, Haugh Unit value and the contents of S-ovalbumin, ovomucin and lysozyme in the thick albumen (KA) and thin albumen (NA) were measured at eight time points every 3 days until the 21st day of storage. The eggshell, yolk and KA proportions in the Brown group were significantly lower, whereas the NA proportion was significantly higher than that in the Blue group (p < 0.001). The Haugh Unit value and S-ovalbumin in the Brown group were significantly higher, whereas KA ovomucin and NA lysozyme were significantly lower than those in the Blue group (p < 0.001). There existed significant negative correlations between the KA and NA, irrespective of weight or proportion. The Haugh Unit value was significantly positively correlated with lysozyme and ovomucin, but significantly negatively correlated with S-ovalbumin. During storage, the KA weight (proportion), Haugh Unit value, lysozyme and ovomucin decreased, whereas the NA weight (proportion) and S-ovalbumin increased. At each time point, the NA lysozyme in the Brown group was lower than that in the Blue group (p < 0.05). After storage for 6 days, the KA ovomucin in the Brown group began to be lower than that in the Blue group (p < 0.05). The study showed that the weight (proportion) differences in egg components between blue-shelled eggs and commercial brown-shelled eggs are mainly due to the NA. The Haugh Unit value and albumin protein indexes of blue-shelled eggs were better than those of brown-shelled eggs, and showed mild changes during storage, indicating the better storage performance of blue-shelled eggs.

Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B9 ), biotin (B7 ), and vitamin D3.

The aim of this study was to investigate the effects on some physicochemical properties and starter cultures of yogurts enriched with vitamins at different concentrations during storage. For this purpose, yogurt was produced by adding the vitamins folic acid (B9 ), biotin (B7 ), and vitamin D3 in different concentrations to sheep and cow milk and stored at 4 °C. Physicochemical analyses and microbiological analyses were performed for each group of yogurt on days 0, 7, 14, and 21. There was no significant difference (P > 0.05) between the groups in pH and titration acidity (%) during storage. It was determined that in the yogurts produced from sheep milk, the groups enriched with vitamins had a higher number of L. bulgaricus than the control group on the 7th day of storage. Moreover, the groups containing vitamin D3 exhibited a higher Lactobacillus bulgaricus count on the 21st day of storage. The highest L. bulgaricus counts on the 7th day in yogurts produced from cow's milk were observed in groups containing 0.5 mL of vitamin B9 and B7 . No mold or yeast growth was observed during storage in any of the yogurt groups made from cow and sheep milk. In conclusion, it was determined that the enrichment of yogurt with vitamins B7 , B9 , and D3 did not adversely affect the quality of the yogurt; rather, it improved. We recommend that yogurt enriched with micronutrients be studied economically, and mass production should be initiated by yogurt companies as soon as possible. © 2023 Society of Chemical Industry.

Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity.

The purpose of this study was to evaluate the addition of plant-based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno-functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p<0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP- or CPP-added OYs were found to be comparable to the control with respect to post-acidification and viscosity, (ii) syneresis was more evident in PNP-added OYs than in CPP-added ones, (iii) total color change of 1% CPP-added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP-added OYs were 0.29±0.00, 0.39±0.01, and 0.45±0.00N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α-glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts' antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product. PRACTICAL APPLICATION: Plant-based (PB) yogurts have a growing consumer demand. The low-protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein-added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.

Formation of the quality and shelf life of bread through the addition of rowanberry powder

The object of the study is bread made from medium rye flour enriched with rowan powder. The study is devoted to the formation of quality and increase of the shelf life of bread. The technology of obtaining powder from Sorbus aucuparia involves freezing fruits, preliminary dehydration by osmotic dehydration, drying and grinding. It was found that rowan powder contains the highest amount of potassium (860 mg/100 g) and 6.7 % crude fiber. Rowan powder contains 1.72 mg/100 g of vitamin C, which gives it antioxidant properties. The experimental samples of bread from medium rye flour were made by the liquid sponge method. Rowan powder was added to samples D1, D2, and D3 in an amount of 5, 10, and 15 %, respectively. The control sample (C) was made according to a standard recipe. The analysis of the physicochemical parameters of bread quality showed that with an increase in the amount of rowan powder added, the acidity of the samples increased, but did not exceed the standard values. Rowan powder did not significantly affect the moisture content of the bread crumb. With the addition of 5 and 15 % powders, the moisture content was 46.7 and 46.6 %, respectively. In sample D2, which contained 10 % rowan powder, the moisture content was the lowest – 45.9 %. The effect of rowan powders on the storage ability of rye flour bread was investigated. It was found that mold appeared on the surface of sample C on the 5th day of storage. In the sample with a rowan powder content of 5 % – on the 12th day of storage, with a powder content of 10 % – on the 21st day of storage. On sample D3, mold was observed on the 16th day of storage. These results indicate that rowan powder can be used as a natural preservative that can significantly increase the shelf life of rye flour bread

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs.

This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.

Development of chicken tender pops by utilizing pomegranate peel powder.

Pomegranate peel powder (PPP) is a rich source of many bioactive components particularly polyphenols that are interlinked to various technological and functional properties. In the present study, chicken tender pops were developed with incorporation of PPP, and its effect on quality attributes and storage stability of the product were evaluated. The treatments were formulated using 0%, 3%, 6%, and 9% PPP in replacement of chicken. The physicochemical properties, texture profile, instrumental color, sensory attributes, and storage stability were assessed for 21 days at refrigeration temperature, at a regular interval of 7 days. The results indicated that the inclusion of PPP significantly (p < .05) increased the dietary fiber from 0.25% in T0 to 1.45% in T3 at Day 0 and WHC 43.60% ± 0.02 in T0 to 49.36% ± 0.02 in T3 at Day 0, whereas the moisture content significantly reduced from 60.05% ± 0.03 in T0 to 55.08% ± 0.01 in T3 at the start of the study. In addition, the values of TBARS were significantly (p < .05) reduced for treated samples 0.72 mg MDA/Kg in T3 as compared to control 1.17 mg MDA/Kg on the 21st day of storage, whereas a significant increase (p < .05) in TPC from 0.90 mg GAE/g to 3.87 mg GAE/g in T0 to T3 was observed at the start of the study. For TPA, a significant (p < .05) increase was noticed in hardness, chewiness, and gumminess, whereas cohesiveness and springiness showed a non-significant (p > .05) change in treated samples in relation to control, and the instrumental color (L* and a*) decreased significantly. However, pH, crude fiber, fat, ash, and protein content showed non-significant (p > .05) variations over time. The sensory evaluation suggested that chicken tender pops supplemented with 6% PPP (T2) presented high overall acceptability and balanced organoleptic properties. Hence, it can be concluded that PPP can be effectively utilized as a natural fiber source, antioxidant, and antimicrobial agent in novel functional foods.

Morphofunctional state of platelets in their concentrates depending on storage time

Background.Evaluation of the functional state of platelets in the composition of concentrates is necessary to improve the methods of their production, optimize storage conditions and terms, increase therapeutic efficacy, and reduce the risk of transfusion complications.&#x0D; Aim.Comprehensive study of the morphofunctional state of platelets during the storage of their concentrates.&#x0D; Material and methods.202samples of human platelet apheresis concentrates were studied for storage periods of up to 17days at a temperature of 2224C. The functional state of platelets was assessed using flow cytometry for the expression of P-selectin, active IIb3 integrin, and phosphatidylserines before and after biochemical stimulation. In addition, the mitochondrial potential of platelets, the concentration of intracellular adenosine triphosphate, contractile properties, induced aggregation, and morphological characteristics were studied according to scanning electron microscopy. Statistical analysis was performed by analysis of variance (ANOVA or KruskalWallis).&#x0D; Results.In non-activated platelets during storage, the spontaneous expression of P-selectin increased by an average of 7times, and phosphatidylserines by 3times. The induced expression of P-selectin, integrin IIb3 and phosphatidylserines was the highest on the day of receiving the concentrate and gradually decreased during storage to 1/2of the initial level. Platelet aggregation activity in response to collagen stimulation progressively decreased by an average of 100times, in response to the TRAP peptide by 1.5times. In contrast to the expression of activation markers, the ability of platelets to compress plasma clots in most samples changed slightly, within a few percent; in single samples, the contractile function dropped to zero by 47days of storage, which was combined with platelet hyperactivation and depletion. The mitochondrial potential of platelets and the content of adenosine triphosphate were relatively constant. Morphologically, discoid platelets predominated, however, starting from the 1st day of storage, spindle-shaped platelets, and from the 3rd day spherical forms and microaggregates of platelets accumulated.&#x0D; Conclusion.Platelets in the composition of concentrates initially have a high functional potential, which gradually decreases due to progressive spontaneous activation with a simultaneous decrease in reactivity and structural changes.

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

Functional nutrition is the use in everyday life of products of natural or artificial origin, which have a regulatory effect on the physiological functions, biochemical reactions of a person through the normalization of his microecological status. Cow remains a common raw material for yoghurts. In this article, the milk of small ruminants is considered as a raw material. The functionality of yogurt, shelf life, survival of bacteria in in vitro conditions are being studied. The purpose of the article is to identify the number of live microorganisms in terms of storage from - days, and in vitro conditions. Therefore, we chose the second method in order to study the viability of probiotics in the developed yogurts from sheep and goat milk, by modeling the gastrointestinal tract in vitro in comparison with the information available in the scientific literature. The studies were carried out in two stages: the stage of activation and preparation of strains, the second stage of modeling the gastrointestinal tract and checking at each stage of digestion. In this study, there were 8 samples, all samples showed a constant number of viable cells during 14 days of storage, even at 21 days there were viable bacteria. The number of viable cells was maintained at 107 and 106 CFU/mL until the 21st day of storage at 4 °C. The difference between BB counts may be related to its sensitivity to oxygen. Based on the experimental data obtained, it can be concluded that the samples showed a good initial concentration of probiotics - above 1010 CFU/g, after activation, as well as after simulating passage through the gastrointestinal tract with an average decrease of 106 and 107 CFU/g, which proves the therapeutic ability yoghurts from sheep's milk obtained according to the claimed method.

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

This research focused on the impact of two strains of probiotic Bifidobacterium spp. i.e., B. longum (Bg), or B. animalis subsp lactis (Bc) on post-acidification, the viable cell counts (VCC), total phenolic and flavonoid contents (TPC and TFC, respectively), and antioxidant activity of fermented (F) soymilk (SM), almond milk (AM), and their combination (100%, 75%, 50%, & 25%) during 0, 7, 14, & 21 days of storage. All fermented SM, AM, and their combination showed higher (p < 0.05) post-acidification than their respective controls during the storage. All samples showed VCC ranging between 6.9 and 7.4 log cfu/mL compared to their respective controls (3-4 log cfu/mL; p < 0.05). TPC in FSM/AM (50:50)-Bg & Bc was 2 folds higher (74.3 ± 0.021 & 61.34 ± 0.037 μg GAE/mL; p < 0.05) than control (22.52 ± 0.168) on day 21. The presence of Bg improved (p < 0.05) TFC in FSM (100) after 1st day of storage. Both Bg and Bc had a positive impact on the antioxidant activity of all treated samples during storage. In conclusion, fermented soy and almond milk and their combination might serve as an effective vehicle for B. longum, or B. animalis subsp lactis with antioxidant activity.

Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets.

The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets.

Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of button mushroom during postharvest storage

This study aimed to inhibit the growth of Lacanicillium fungicola and improve the quality of button mushroom during a 21-day storage time at 4°C using the treatment of surface dielectric barrier discharge plasma. Three gases of argon (Ar), surface evaporation of hydrogen peroxide (H2O2vapor) by argon and H2O2vapor by air were used as the injecting gas within processing times of 30, 60, 120, and 180 s. The results showed that 180 s treatment with H2O2vapor+Air plasma decreased L. fungicola spores about 3-log compared with untreated samples after 21 days of storage. In addition, physicochemical and physiological properties of button mushroom were investigated during the storage period. Polyphenol oxidase and peroxidase enzymes residual activity of samples treated by 180 s of H2O2vapor+Ar plasma reduced 93.95% and 94.1% immediately after treatment, respectively. Furthermore, stiffness, color, phenolic and antioxidant compounds on the 21st day of storage improved compared with untreated samples. Novelty impact statement The mixture of hydrogen peroxide vapor with air as injecting gas plasma was able to inactivate Lacanicillium fungicola spores on the surface of button mushrooms. 180 s treatment with hydrogen peroxide vapor with argon gas plasma improved the color, firmness, phenolic and antioxidant content than control. The treatment by surface dielectric barrier plasma increased the shelf life of button mushroom by reducing the activity of lipid oxidation and PPO, POD enzymes residual activity.

Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging

Ultrafine fiber membranes of polylactic acid (PLA) 8% (w/v) loaded with pink pepper essential oil (PPEO) in 10, 20 and 30% (w/v) were produced and evaluated for antimicrobial potential against the bacteria Escherichia coli, Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus. The membranes were applied in simulated cream cheese packaging and characterized by morphological, thermal, structural, antimicrobial and wettability analysis. The addition of PPEO reduced the diameter of fibers and increased the initial degradation temperature in relation to pure PPEO. The PPEO presented myrcene as major component and had antimicrobial action for S. aureus and L. monocytogenes. The membranes applied to the cream cheese packaging showed inhibitory effect on the 21st day of storage, for L. monocytogenes. For S. aureus, the membranes inhibited the growth of the colonies on days 14 and 21, with reductions of 30 and 62%, respectively. Finally, the ultrafine membranes had hydrophobic character.