Days Of Storage Period Research Articles

Effects of Various Packaging Materials on Physico-Chemical Characteristics of Vacuum Fried Carrot Chips during Storage

Aims: The objective of this study was to determine the effects of type of packaging materials and time of storage on the physicochemical characteristics of vacuum fried carrot chips. Place and Duration of Study: The research work was carried out at the Dept. of Processing and Food Engineering (P&FE), Kelappaji College of Agricultural Engineering and Technology, Tavanur, Kerala during the year of 2019-20. Methodology: The vacuum fried carrot chips were packed into three different packaging materials namely low-density polyethylene stand pouch (LDPE), laminated aluminum flexible pouch and polypropylene. All three packaging materials were tested with and without N2 gas filling. The storage studies were conducted for the vacuum fried carrot chips which was fried under optimized processing conditions: Frying Temperature-100⁰C; Frying Pressure-13 kPa; and Frying Time- 20 min. The experimental study was conducted for 4 months period and data was recorded for every 30 days interval. The packed samples were stored at the ambient temperature (25±5ºC) and relative humidity (70±10%) for storage studies. The quality attributes such as moisture content, water activity, oil content, hardness and colour values of the chips were determined during the storage studies. Results: Based on the research study, the results shown that the oil content remained constant throughout 120 days of storage period in all packaging materials. The water activity, moisture content, hardness and colour values got increased with increase in storage time. The moisture content, water activity and hardness values were less in laminated aluminium pouches with N2 gas filling compared to polypropylene and LDPE.

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes

The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at different electric fields (12, 16, 20, or 24 V/cm−1) on probiotic chocolate dairy desserts’ physicochemical, microbiological, sensory properties and volatile profiles. Both treatments were analyzed for parameters such as pH, syneresis, cream stability index, rheology, bioactive compounds (total phenolics and antioxidant capacity), and probiotic viability (Lactobacillus acidophilus LA-05) over a 28-day storage period. Ohmic heating at higher electric fields (20 and 24 V/cm−1) showed comparable results to pasteurization for most parameters, with non-significant differences or even higher values for some. Sensory analysis revealed that pasteurized samples were more associated with “creamy” and “firm” textures. In contrast, OH-treated samples were linked to lumps and fluidity, particularly in OH24 and OH16, respectively. Volatile compounds such as propanal and ethyl propanoate were detected across treatments, with ethyl acetate unique to OH24. The results suggest that OH, especially at higher electric fields, is a promising technology for processing probiotic dairy desserts, offering similar or enhanced qualities compared to conventional pasteurization. These findings provide insights into the potential for OH to be routinely applied in functional dairy product production.

Double-walled encapsulation of curcumin in starch and cellulose, its characterization and application as a sensing material to monitor food quality

The curcumin was encapsulated within a double-layered complex shell of nano-sized cellulose as the primary layer and the native starch (MDC) or the nano-sized starch (NDC) as the secondary layer to improve its stability, decreasing its release rate, while masking bitterness. The double-walled curcumin capsules were studied for encapsulation efficiency, colour behaviour at different pH and characterization using FTIR, DSC & FESEM. The encapsulation efficiency for NDC and MDC was 97.11 % & 90.46 %. The FTIR showed a shift of peaks to higher wavelength particularly at 1043 cm −1 and most of the curcumin peaks disappeared or had low intensity as enclosed within the layers of the capsules. Further, fish fillets were coated in starch paste containing 20 % double-walled curcumin capsules and the visible colour change was observed during a 7-day storage period at refrigerated conditions that could confirm the spoilage of fish to consumers without opening the package.

Surface Metabolite Amino Acids and Collagen Profiling in Refrigerated Tilapia Fish (Oreochromis niloticus): Implications for Identification and Quality Assessment

Nile tilapia (Oreochromis niloticus) by-products, including the scales, skin, and mucus, are rich sources of protein with a balanced amino acid profile and high collagen content. Cold storage at 4 ℃ is commonly used to maintain the freshness of tilapia fish in retail settings. This study aims to investigate the changes in surface metabolites and collagen content in tilapia fish during cold storage at 4 ℃. Fresh tilapia fish was stored at 4 ℃ for 7 days to monitor physicochemical and metabolite changes. Fish collagen content was extracted using acetic acid and pepsin, pH values were measured using a calibrated pH meter, protein content was determined via the Bradford method, and creatine and phenylalanine levels were assessed using High-Performance Liquid Chromatography (HPLC). Analysis was conducted on days 0, 3, and 7 of cold storage. Significant reductions (p<0.05) in collagen content from fish scales were observed on the 3rd day of storage, declining from 72.60 ± 12.40% to 30.17 ± 17.62%. pH levels of fish scales and mucus showed a slight alkaline shift, while the skin turned acidic due to bacterial and enzymatic activities. Protein content in the scales, skin, and mucus showed a substantial loss exceeding 50% after 7 days of cold storage. Changes in creatine and phenylalanine concentrations in the mucus further indicated a decline in tilapia fish freshness due to biochemical reactions post-mortem, compromising overall quality. In conclusion, the duration of cold storage significantly affects the composition of tilapia fish scales, skin, and mucus, with a 7-day storage period identified as a suitable freshness indicator in compliance with FDA guidelines permitting fresh fish to be stored at 4 °C for up to two days.

Sausage Preservation Using Films Composed of Chitosan and a Pickering Emulsion of Essential Oils Stabilized with Waste-Jujube-Kernel-Derived Cellulose Nanocrystals.

The purpose of this study was to prepare Pickering emulsions stabilized by waste jujube kernel cellulose nanocrystals (CNC) using composite essential oils (EOs) (i.e., cinnamon essential oil [CIN] combined with clove essential oil [CL]). The Pickering emulsions were blended with chitosan (CS) to generate a composite film (CS/CNC/EOs Pickering emulsions). We evaluated the mechanical properties, barrier properties, and microstructures of CS/CNC/EOs bio-based packaging films containing different concentrations of EOs. In addition, the fresh-keeping effects of the composite membranes on beef sausages were evaluated over a 12-day storage period. Notably, the EOs exhibited good compatibility with CS. With the increase in the EOs concentration, the droplet size increased, the composite films became thicker, the elongation at break decreased, the tensile strength increased, and the water vapor permeability decreased. When the composite films were used for preserving beef sausages, the antioxidant and antibacterial activity of the membranes improved as the concentration of EOs increased, effectively prolonging the shelf life of the sausages. Composite membranes with an EOs concentration of 2% exerted the best fresh-keeping effects. Overall, owing to their antioxidant and antimicrobial properties, the bio-based composite films prepared using CS/CNC/EOs Pickering emulsions demonstrated immense potential for application in the packaging of meat products.

Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey

This study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives.

Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses.

In the last decade, significant efforts have been made to predict sensory characteristics using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e-tongue), and discuss their relationship to the eating quality evaluated by human panels. This study was conducted (1) to characterize the aroma and taste profiles of strawberries over a 5-day storage period (4 °C) using both electronic senses and human panels and (2) to correlate the electronic sense data with human panel data. A total of 10 sensory attributes of strawberries, including 7 aroma and 3 taste attributes, were analyzed by a descriptive sensory panel (n = 16) over the five days. Although the human panel did not find significant differences in the intensities of the strawberry attributes over the five days, the intensity ratings showed an increasing or decreasing trend over the storage period. However, the e-nose and the e-tongue discriminated each of the storage days of the strawberry samples. Furthermore, the partial least square regression coefficients of determination (R2) indicated that the e-nose and the e-tongue were highly predictive in their evaluation of the intensities of all the descriptive sensory attributes. Lastly, the concentrations of furaneol, one of the key volatiles imparting a distinct ripe strawberry aroma, were determined using an e-nose to correlate with the intensities of aroma attributes evaluated by the panel. A significant positive Pearson's correlation coefficient was found with the intensities of overripe aroma. The findings indicate the potential of electronic senses to determine sensory characteristics and their excellent capability to predict the eating quality of strawberries.

Fabrication and characterization of electrospun core-shell nanofibers of bilayer zein/pullulan emulsions crosslinked by genipin

In this study, the electrospun core-shell nanofibers of zein/pullulan stabilized bilayer emulsions before and after genipin crosslinking were fabricated. The experimental results indicated that the addition of pullulan increased the apparent viscosity and elastic modulus of the bilayer emulsions, which was further increased after the chemical crosslinking of genipin. The nanofiber diameter increased from 102.9 nm to 169.9 nm with the increasing ratio of pullulan, but increased significantly to a range of 405.6–708.0 nm after genipin crosslinking. The electrospun nanofiber films of crosslinked emulsions had higher thermal stability and stronger water stability. The FTIR result proved the existence of hydrogen bond interaction between the zein, pullulan, and genipin molecules. In addition, before and after crosslinking, the encapsulation efficiency of electrospun fiber films for camellia oil was >77.68 %, and the maximum encapsulation efficiency could reach 87.94 %, and there was no significant change during the 7-day storage period, showing good stability. These research results can provide a theoretical basis for the encapsulation of hydrophobic active substances in zein-based emulsion electrospun core-shell nanofibers.

Investigating antimicrobial and antioxidant activity of liquid smoke and physical-chemical stability of bacon subjected to liquid smoke and conventional smoking.

Liquid smoke, an alternative to traditional wood burning smoking, enhances product value by imparting desirable characteristics such as aroma, flavor, and color. Furthermore, it contains components with inherent antimicrobial and antioxidant properties. This study compares the effects of liquid smoke and conventional smoking methods in bacon processing. Over a 90-day storage period at 22°C, physical-chemical stability, sensory attributes, and microbiological characteristics of the bacon were evaluated. The antimicrobial and antioxidant properties of liquid smoke were assessed. Liquid smoke exhibited antioxidant activity, with an inhibitory concentration (IC50) value of 0.19mg/mL, indicating the concentration of the extract needed to inhibit 50% of DPPH (2,2'-diphenyl-1-picrylhydrazyl) radicals. Moreover, it demonstrated antimicrobial effects against Escherichia coli, Salmonella choleraesius, Staphylococcus aureus, and Listeria monocytogenes, with a minimum bactericidal concentration ranging from 7.5% to 10%. Throughout the storage, bacon treated with liquid smoke showed no signs of rancid odor, supported by thiobarbituric acid reactive substances values below 0.85mgMDA/kg (where MDA is malondialdehyde). The utilization of liquid smoke yielded visually attractive bacon with enhanced color attributes, including a distinct yellow and red hue, as well as increased luminosity and brightness, surpassing the effects of traditional smoke. Remarkably, liquid smoke application significantly reduced processing time from 30h to approximately 5h, leading to substantial cost savings in the processing phase.

Assessment of functional quality changes in water chestnut enriched flaxseed nutritional laddu during storage

The present investigation was conducted to assess functional qualities of water chestnut enriched flaxseed nutritional laddu. The quality evaluation of the nutritional laddu was done up to 20 days of storage. These laddu contained appreciable amounts of crude protein (24.22%), crude fat (28.25%), crude fibre (9.95%) and total ash (4.86%). All of these decreased during storage periods in all the treatments. The maximum L* value (53.133) was found in T6 (20% Flaxseed + 30% Water chestnut + 45% Jaggery + 3% Ginger + 2% Dry fruit) at 20 days and minimum (38.170) in T0 (50% Flaxseed + 45% Jaggery + 3% Ginger + 2% Dry fruit) at 0 day of storage period. The highest total ash was found in T6 (5.530) at 0 day and lowest in T0 (3.100) at 20 days. It was concluded that up to 30 % water chestnut can be incorporated in flaxseed laddu to obtain best overall acceptability. Bangladesh J. Bot. 53(3): 561-566, 2024 (September)

Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage

Excessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disease. Excessive sodium intake also impairs the immune system in the gastrointestinal tract. Potassium chloride (KCl) is the most commonly used mineral salt due to its similarity to sodium chloride (NaCl), and its consumption has been shown to lower blood pressure when consumed in adequate amounts. The aim of this study was to partially replace NaCl with KCl at levels of 25%, 50% and 75% in the brine used to make white brined cheese. Parameters such as acidity, total dissolved solids, salinity, conductivity, colour, texture and sensory properties were evaluated during a 28-day refrigerated storage period. KCl can replace NaCl by 50%, and no significant differences in physicochemical and sensory parameters were observed during cheese storage compared to the control sample. In addition, the study investigates the use of Artificial Neural Network (ANN) models to predict certain brine and cheese properties. The study successfully developed four different ANN models to accurately predict various properties such as brine pH, cheese colour and hardness over a 28-day storage period.

Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation

Developing eco-friendly edible packaging films with multi-functional properties is highly required. This study involved synthesizing carbon dots (CDs) from dragon fruit, then incorporating them into a composite film based on polyvinyl alcohol (PVA)/corn starch (CS) to create a functional package to extend the shelf life of fresh shiitake mushrooms. Functional composite films with varying levels of CDs were formulated. The films' characteristics of morphology, mechanical properties, antioxidant properties, etc. were then determined, as well as their preservation effect on the fresh shiitake mushrooms. The results showed that the PVA/CS/CDs composite film showed excellent mechanical property, Ultraviolet (UV) barrier capability, antioxidant and antimicrobial properties. Specifically, addition of 8 mg/mL CDs in the composite films reduced weight loss of shiitake mushrooms by 30.74 %, decreased the decline in soluble solids content by 10.48 %, and halved the reduction in total sugar content after a 7-day storage period compared to films without added CDs. Furthermore, the films effectively lowered the respiratory intensity and browning of the mushrooms. This research demonstrates that CDs can serve as an effective component for the development of eco-friendly edible packaging films, as well as for their application in food preservation.

Potential of Liquid Smoke from Corn Cobs as an Antioxidant Source in Mackerel Preservation

This study aims to determine the antioxidant potential contained in liquid smoke using the DPPH method, as well as the effects of the concentration and soaking duration of liquid smoke from corn cobs on phenol content, moisture content, and organoleptic testing. The study first tested the antioxidant activity of liquid smoke from corn cobs by measuring the 50% Inhibition Concentration (IC50) value. Subsequently, liquid smoke was used at various concentrations (0%, 5%, 7%, and 10%) with a 60-minute soaking time, and a 7-day storage period was followed by testing for phenol content, moisture content, and organoleptic properties. Data analysis was performed using SPSS.26 with ANOVA testing. The results showed an IC50 value of 11.642 ppm in the antioxidant test of liquid smoke, indicating its effectiveness in neutralizing free radicals. The addition of liquid smoke to mackerel with different concentration variations affected phenol content, moisture content, and organoleptic properties. The optimal concentration of liquid smoke for use as a fish preservative is 10%

Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.

Intelligent locust bean gum-k-carrageenan nanofibrous mats with Rosa canina petal anthocyanins and chitosan nanoparticles: Preparation, characterization, and application for monitoring of beef meat freshness

The objectives of the present experiment were to add Rosa canina petal extract (RCE, 3.5%) and chitosan nanoparticles (CNP, 1.5%) into the locust bean gum-kappa-carrageenan (LBG-KC) nanofiber mats and to examine their utilization for the freshness tracking of beef meat during the 6-day storage period. The surface morphology analysis of nanofibers using the scanning electron microscope showed that all developed nanofibers were cylindrical, uniformly disordered network structures with smooth surfaces. The tensile strength, elongation at break, water vapor permeability, water solubility, and moisture content of RCE/CNP-loaded nanofiber mats were recorded to be 10.00–31.77 MPa, 16.55%–22.98%, 5.04–9.18 × 10‾5 g mm/m2 h Pa, 3.80%–10.08%, and 2.10%–4.89%, respectively. The LBG-KC + RCE 3.5% and LBG-KC + RCE 3.5% + CNP 1.5% nanofibers were red, dark blue, green, and brown at pH values 1–6, 7–8, 9, and 10–12, respectively. After 4 days of beef meat storage at refrigerated conditions, the total viable count, pH, and total volatile basic nitrogen were 7.24 log CFU/g, 7.11, and 28.89 mg N/100 g, respectively. Moreover, on the 0th day, the pH-sensitive indicators presented a white color and after 4 days of meat storage, the indicator color changed to dark blue, which could indicate beef meat spoilage.

The effects of pathogen reduction technology on apheresis platelet concentrates stored in PAS.

The impact of pathogen reduction technology (PRT) such as Mirasol, and the effect of platelet additive solutions (PAS) on the activity and hemostatic profile of transfused apheresis platelets remain largely unknown. The aim of this study was to assess the in vitro hemostatic and metabolic profile of Mirasol treated platelets in PAS during a 7-day storage period. Ten split bags containing apheresis platelets stored in PAS were split into two groups; control platelets (No.=10 units) and PRT-treated platelets (No.=10 units). In vitro evaluation of the platelet components was performed on the 1st, 3rd, 5th, and 7th days of the storage period. Several metabolic parameters including pH, glucose, and lactate levels were evaluated, while assessment of their hemostatic capacity was performed using light transmission aggregometry (LTA) and viscoelastic studies such as rotational thromboelastometry (ROTEM) and thromboelastography (TEG). Last, Annexin V levels were measured though flow cytometry for evaluation of platelet activation. Clot strength, as reflected by the maximum clot firmness (MCF) and the maximum amplitude (MA) parameters of the viscoelastic studies was significantly decreased in the PRT-treated platelets compared to the control platelets (p<0.05). Clot strength based on MCF and MA values was also found to be decreasing over storage time in PRT-treated platelets (p<0.001), while this was not evident in control platelets. Moreover, the comparison between pH, glucose, and lactate levels were indicative of increased metabolic activity in PRT-treated platelets compared to control platelets (p<0.001). Last, Annexin-V was significantly higher in PRT-treated platelets compared to control platelets on the 7th day of the storage period (p<0.001). The results of this study indicate that increased PSL induced by PRT treatment leads to a decreased in vitro platelet hemostatic efficacy and increased metabolic activity. However, the clinical impact of these alterations needs further investigation.

Production of set-type probiotic and prebiotic yogurt-like products using Enterococcus faecium and Enterococcus faecalis strains in combination with pumpkin waste

This study investigated the effect of pumpkin powder (2 %, 4 %, and 6 %) and Enterococcus faecium and Enterococcus faecalis probiotics on the physicochemical, microbiological, and sensory properties of yogurt samples during 28 days of storage at 4 °C. The prebiotic effect of pumpkin powder (Cucurbita pepo) and the probiotic effect of Enterococcus faecium and E. faecalis were determined. Adding pumpkin powder to yogurt did not significantly alter the pH, acidity, fat, protein, and ash content (p > 0.05). Water holding was not changed during the storage time in the samples of probiotic yogurts, but as the pumpkin powder content increased, the water holding capacity also increased (p < 0.05). This situation did lead to a reduction in syneresis (p < 0.05). The lowest gumminess value at the end of storage was found in the D2 sample (p < 0.05), and the highest adhesiveness value was found in the D4 sample (p < 0.05). Furthermore, throughout the 28-day storage period, E. faecium and E. faecalis maintained a live cell count of ≥6 log CFU g-1 in the probiotic product. As a result of the statistical evaluation, there was a decrease in E. faecium in the D4, S2, and S4 samples, and then it increased again (p > 0.05) during the storage time. As a result of the statistical evaluation, it was determined that the smell, consistency in the spoon, consistency in the mouth, flavor, and acidity changes during the storage were not substantial (p > 0.05). In conclusion, it was found that pumpkin, a byproduct of the pumpkin seed industry, has the potential to act as a prebiotic and improve the properties of dairy products. Additionally, the study suggests that E. faecium and E. faecalis strains could be suitable for probiotic yogurts.

Varietal Response to Organic and Inorganic Fertilizers on Bulb Yield, Storability, and Production Economics of Onion (Allium cepa L.)

The field experiment was conducted in the Rabi season of 2021-22 in the research farm of the Regional Research Center, Raiya (Jhajjar) of Maharana Pratap Horticultural University, Karnal, Haryana to examine the impact of organic manures and inorganic fertilizers on the growth, bulb yield and self-life of two indigenous onion varieties was examined. The treatment combinations comprised seven treatments along with one control that was arranged in a randomized block design (factorial) with four replications and two varieties namely Hisar Onion-2 and Hisar Onion-4. The results of the study showed that bulb yield-related parameters such as average fresh weight of bulbs (82.39 g), yield per plot (26.74 kg), and yield per hectare (29.71 t) were recorded maximum in the treatment T6. However, the better storage life of bulbs was estimated in treatment control which was at par with treatment T3 i.e., physiological loss in weight (20.23%), sprouting (3.14%), and rotting (11.43%) were observed minimum after 120 days of storage period. Hisar onion-4 was found superior in all the bulb yield and shelf-life parameters in comparison to Hisar Onion-2. Treatment consisting of 50% recommended dose of NPK + 50% RDN supplied through Vermi-compost recorded maximum net return (Rs.1, 97,942) and benefit-cost ratio (2.25). Therefore, it can be inferred that the combined use of organic manures and inorganic fertilizers contributes to the improved shelf life of onion bulbs and enhances the long-term production potential of the soil.

Application of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes as natural antifungal preservatives in packed fresh pasta

The aim of this research was to the effect of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes (from 0.1% to 0.5%) on the shelf-life of fresh pasta during 28 days of storage in the refrigerator (4 ± 1 °C). The liposomeadded fresh pasta samples were examined concerning some physical, chemical, sensory, and microbiological properties. According to the results, the addition of extract-loaded liposomes reduced weight increase, volume increase, and also increased cooking loss. The incorporation of Syzygium aromaticum-loaded liposomes resulted in a significantly higher increase in total phenolic content and antioxidant activity of fresh pasta. In which the increase of the total phenolic content and antioxidant activity at the end of storage (28 days) were from 259.20 to 288.13 mg GAE/kg and from 48.65% to 56.79%, respectively. However, moisture content and water uptake demonstrated a reduction following a 28-day storage period. The results of yeast and mold analyses revealed that after 28 days of storage, Syzygium aromaticum liposome-loaded fresh pasta samples had a lower yeast and mold count than other samples. In terms of sensory evaluation, the samples were generally found to be of an acceptable standard, with ratings above a certain average.

Enhancing the Storage Longevity of Apples: The Potential of Bacillus subtilis and Streptomyces endus as Preventative Bioagents against Post-Harvest Gray Mold Disease, Caused by Botrytis cinerea.

Gray mold, caused by Botrytis cinerea Pers. Fr., is one of the most vital plant diseases, causing extensive pre- and post-harvest losses in apple fruits. In the current study, we isolated and identified two potential endophytic bioagents, Bacillus subtilis and Streptomyces endus. Both bioagents exhibited a potent fungistatic effect against B. cinerea under both in vitro and in planta conditions. Moreover, two experiments were carried out; (i) the first experiment was conducted at room temperature after artificial inoculation with B. cinerea to monitor the progression of the infection and the corresponding biochemical responses of the apples. Our in vivo findings showed that the treated B. cinerea-infected apple fruits with the cell-free bacterial filtrate of B. subtilis and S. endus (dipping or wrapping) significantly reduced the rotten area of the treated apple at room temperature. Additionally, B. subtilis and S. endus enhanced the enzymatic (POX and PPO) and non-enzymatic (phenolics and flavonoids) antioxidant defense machinery in treated apples. (ii) The second experiment focused on the preventive effects of both bioagents over a 90-day storage period at 1 °C of healthy apples (no artificial inoculation). The application of both bacterial filtrates prolonged the storage period, reduced the relative weight loss, and maintained high-quality parameters including titratable acidity, firmness, and total soluble solids of apple fruits under cold storage at 1 °C. The Kaplan-Meier analysis of rotten apples over 90 days during cold storage showed that the treated apples lasted longer than the non-treated apples. Moreover, the lifespan of apple fruits dipped in the culture filtrate of B. subtilis, or a fungicide, was increased, with no significant differences, compared with the non-treated apples. The current results showed the possibility of using both bioagents as a safe and eco-friendly alternative to chemical fungicides to control gray mold disease in apples.