Days Of Storage Research Articles

Stabilization of blackberry extract by interaction with bovine sodium caseinate in the presence of tara gum.

The antioxidant capacity of anthocyanins (AC) rapidly degrades during storage, highlighting the need for their stabilization. The conformational properties and high proline content of sodium caseinate (NaCAS), combined with the formation of NaCAS microgels in the presence of tara gum (TG) and acid gelation, suggest its potential as an effective stabilizing or encapsulating agent of AC. Spectrofluorimetric results suggest the formation of a complex between NaCAS and AC. Fourier transform infrared spectroscopy demonstrated that the presence of TG and blackberry extract (BEX) modifies the NaCAS spectra in the analyzed range. These results validated the presence of hydrogen bonding and hydrophobic interactions between NaCAS and AC. The impact of the AC-NaCAS complex on the stability of the antioxidant capacity was assessed. After 43 days of storage, the lyophilized complex with an optimal BEX concentration retained 70% of its iron-reducing power. Additionally, the results indicate that, at the tested concentrations of BEX, the radical scavenging capacity of NaCAS is minimally affected. The present study demonstrates that the bioactive properties of the aqueous extract of blackberry are effectively stabilized through the formation of complexes with NaCAS in the presence of TG. Both AC and TG interact with NaCAS, but in different ways. The antioxidant capacity of these mixtures, demonstrated through both reducing power and free radical capture, is preserved to a high degree after storage. © 2025 Society of Chemical Industry.

Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes

The aim of this research was to study the effect of osmotic dehydration (OD) and/or pulsed electric field (PEF) on the quality of MAP-packed potatoes, both as raw materials and after deep frying. Fresh-cut potato strips (from Naxos island) were osmotically dehydrated using a solution of 20% glycerol, 5% sodium chloride, and 1% ascorbic acid (wt) at a 5:1 liquid-to-food ratio at 35 °C for 120 min. OD-treated and untreated samples were packaged at MAP (0.2% O2 + 12% CO2) and stored at 4, 8, and 12 °C. Color (Browning Index, BI), texture (hardness, Fmax), sensory characteristics (including total sensory quality), and microbial stability (total aerobic and anaerobic counts, Pseudomonas, Entrobacteriaceae, and yeasts/molds) were monitored during storage. After package opening, samples were deep-fried at 180 °C for up to 8 min, and the oil content of fried samples was quantified. Sensory evaluation of raw and fried samples was conducted. Untreated fresh-cut potatoes were characterized by detrimental color degradation starting from the third day of storage at 4 °C and presented microbial growth (total viable counts: 6 log (CFU)/g) on the sixth day, whereas pre-treated potato samples retained their color and microbiological stability after 15 and 18 days of cold storage, respectively. OD pre-treatment reduced the oil uptake during frying (up to 30%).

ЭФФЕКТИВНОСТЬ ИСПОЛЬЗОВАНИЯ ПРЕПАРАТА SAVE FRESH В ТЕХНОЛОГИИ КРАТКОВРЕМЕННОГО ХРАНЕНИЯ ИМБИРЯ

In the structure of vegetable products imported to the Russian Federation, a fairly large share is occupied by the supply of ginger. According to the data of 2021 in the federal network X5 Riteil Group, the volume of its supply and sale amounted to 991.976 thousand tons. A significant problem in organizing the supply of this type of product is significant losses from a complex of fungal and bacterial diseases, infection with which can occur at the stages of its cultivation, storage in places of production and transportation. Treatment of rhizomes with Save Fresh, the active substance of which is sodium sorbate (E-201), was considered as a method aimed at reducing the loss of ginger from diseases. The drug, produced in aerosol form, is sprayed inside the vehicle and forms a protective layer on the surface of the rhizomes. Untreated samples served as controls. For phytopathological studies, before laying the experiment, rhizomes were selected that were visually healthy and with visible signs of damage by myromycetes. According to the results of identification, in untreated rhizomes with visible lesions, a pathocomplex was identified, which included bacterial rot and micromycetes – Acremonium, Pennicilium, Fusarium, Helminthosporium. In outwardly healthy rhizomes, according to the layout, approximately the same complex of pathogens was observed, and according to the results of flushing, bacteriosis and Alternaria in a weak form were observed. After treatment with the drug, there was no change in the composition of pathogens identified in the layout, but there were no micromycetes in the swabs and only bacterial rot was noted. After 16 days of storage at a temperature of 13°C, healthy rhizomes were identified with bacterial rot and Fusarium. Under the influence of treatment with Save Fresh, there was a slight increase in the value of the natural weight loss during storage, as well as a more intensive decrease in the dry matter content during storage. At the same time, there was a tendency to increase the content of sugars and carotenoids in the rhizomes. Based on the experience, it can be concluded that the studied drug has an inhibitory effect on epiphytic pathogenic microflora, identified by the analysis of swabs.

ИССЛЕДОВАНИЕ ВЛИЯНИЯ БЕЛКОВОГО ПРОФИЛЯ НА КРИСТАЛЛООБРАЗОВАНИЕ В МОДЕЛЬНЫХ МОЛОЧНЫХ СИСТЕМАХ С ПРОМЕЖУТОЧНОЙ ВЛАЖНОСТЬЮ

The purpose of research is to study the influence of the protein profile of model dairy systems with intermediate moisture content on the process of crystal formation of milk sugar (lactose). Research objectives: selection of formulation components for compiling a protein profile and study of its influence on the process of formation and growth of lactose crystals in model systems during storage. The objects of research were model systems with targeted adjustment of pH values in each of them, imitating skimmed condensed milk with sugar, in which the complete or partial replacement of the protein phase with whey proteins was carried out through the use of dry whey protein concentrate, dry hydrolyzed whey protein (obtained in native or denaturing conditions), dry cheese whey. Studies of microstructural changes in consistency were carried out using the method for determining the size of lactose crystals according to GOST 29245-91. It has been established that a change in the protein profile towards an increase in the content of native and transformed whey proteins in model systems led to a slowdown in the process of lactose crystal formation. At the same time, hydrolyzed whey proteins had a higher degree of crystal growth restriction. The complete replacement of the protein phase with dry whey protein concentrate and dry cheese whey contributed to the intensive growth of crystals at their initial minimum average size (relative to other samples). However, after 14 days of storage, the average crystal size in this model system was comparable to the rest of the samples (including the control), except for the sample using hydrolyzed whey proteins. Regularities of the influence of the active acidity of the medium on the size of the crystals were also revealed. A decrease in pH from 6.2 to 5.6 leads to the formation of lactose crystals of a smaller average size by 1.9–3.3 times.

Cold vs. Room Temperature: A Comparative Analysis of Platelet Functionality in Cold Storage

Background: The platelet functionality of cold-stored platelets remains a subject of debate. Our aim was to investigate the effect of temperature on the hemostatic properties of stored platelets. Methods: Ten split pooled platelets stored at cold and at room temperature were evaluated in vitro on storage days 1, 5, 10, and 15 for metabolic, physiological, and vesiculation parameters, as well as their hemostatic profile using rotational thromboelastometry (ROTEM®). Results: The integrity profile was better preserved in the cold-stored platelets, as lower lactate dehydrogenase levels were documented (e.g., day 10: 261 ± 46 vs. 572 ± 220 U/L, 4 vs. 22 °C, p = 0.004). A time-dependent decrease in hemostatic capacity was evident regardless of the temperature, but the cold-stored units were linked to shorter clot initiation times and increased elasticity, strength, and firmness parameters, especially during extended storage (e.g., maximum clot firmness, INTEM day 15: 81 ± 2 vs. 19 ± 4 mm, 4 vs. 22 °C, p = 0.0008). Additionally, the aggregation of cold-stored platelets was superior after the addition of any agonist tested. Regarding vesiculation parameters, the extracellular vesicles of the units at 4 °C were characterized by a larger size from day 10 onwards, when they also presented higher procoagulant activity (e.g., phospholipid-dependent clotting time of day 15: 21.4 ± 2.3 vs. 25.0 ± 3.0 s, 4 vs. 22 °C, p = 0.016). Conclusion: Our results indicate that cold-stored platelets perform better than those stored at room temperature, demonstrating superior clot formation and stability. This suggests that cold storage may more effectively preserve platelet function, potentially offering advantages for transfusion therapy and the extension of shelf-life. However, the clinical relevance of these findings requires further investigation.

Flower-like Biomimetic Enzyme for Rapid and Sensitive Detection of Zearalenone in Vegetable Oil Deodorizer Distillate.

In order to achieve high quality production of vitamin E and plant sterols, it is necessary to conduct rapid and accurate detection of fungal toxins in their production raw material (vegetable oil deodorizer distillate, VODD). In this study, the flower-like biomimetic enzyme of silver-doped ZnO was synthesized through wet chemical method and in-situ reduction method. Based on above work, a flower-like biomimetic enzyme modified glass carbon electrode was fabricated, and its excellent detection capability against fungal toxins zearalenone was confirmed through electrochemical analysis. The detection limit was 8 ng mL-1, with a linear range of 40 ng mL-1-25 μg mL-1. Simultaneously, the biomimetic enzyme sensor takes only 10 minutes from preparation to completion of detection, and the RSD between the 7 repeated test results was only 0.612 %. After seven days of storage, the current response value remains 91.5 % of the initial value. In practical applications, the recovery rate of zearalenone in VODD using this sensor ranged from 98.1% to 102.08 %, yielding satisfactory results. Therefore, the novel flower-like biomimetic enzyme represents an ideal choice for developing zearalenone sensors and holds promising prospects for wide application in fungal toxins analysis.

Sodium caseinate‑sodium alginate binary complex stabilized W1/O/W2 emulsion gels loaded with proanthocyanidins from Aronia melanocarpa (Michx.) Elliott: Formation, structure, stability, in vitro gastrointestinal digestion.

This study developed a W1/O/W2 emulsion gel encapsulating proanthocyanidins from Aronia melanocarpa (Michx.) Elliott (APC) using polyglycerol ricinoleate (PGPR) as the lipophilic emulsifier and sodium caseinate (NaCN)-alginate (Alg) as the hydrophilic emulsifier. The optimal preparation process was established based on particle size, zeta potential, phase separation, centrifugal stability, and microscopic morphology: 4.5 % PGPR concentration, a W1:O phase mass ratio of 3:7, 0.6 % NaCN concentration, and a W1/O:W2 mass ratio of 3:7. The influence of varying Alg concentrations on the microstructure, gel properties, stability, and in vitro digestibility of the emulsion gels was then investigated. Results indicated that NaCN-Alg emulsion gels with 0.8 % Alg exhibited uniform structure distribution, excellent elasticity, and deformation resistance, with an APC encapsulation efficiency of (98.09 ± 0.11)%. The addition of Alg enhanced the thermal and storage stability of the emulsion gel. After 28 days of storage, the gel with 0.8 % Alg demonstrated superior water retention and pH stability. During in vitro digestion, Alg slowed the hydrolysis of NaCN and oil droplets, improving the bioaccessibility and bioavailability of APC. These findings provide a foundation for applying NaCN-Alg emulsion gels in low-fat food products.

Assessment the Storage Stability of Ready-to-Drink Beverage Prepared from Noni and Kokum Extract

The noni extract was blended with kokum extract in varying proportions to enhance the color, flavor, and sensory qualities of a ready-to-drink blended beverage, while also masking the pungent smell of noni. Beverages containing 12.5 and 15% pulp, 15 ° Brix TSS, and 0.30% acidity were prepared with cumin and black pepper oleoresins added at 20 µl and 13 µl, respectively. These were filled into pre-sterilized 200 ml glass bottles, heat-processed, and stored for up to three months under ambient conditions (18-35°C). Chemical analyses and sensory evaluations of the RTD beverages were conducted at 15-day intervals over 90 days of storage. Minimal changes were observed in quality parameters such as TSS, titratable acidity, and ascorbic acid content during storage. However, the colour index, as determined by Hunter’s L*, a*, and b* values, and total phenol content decreased over the 90 days. The organoleptic quality score was highest for the noni-kokum blended beverage T5 (60% NE: 40% KE) at 7.84 after 90 days of storage. The results indicate that increasing the concentration of kokum extract enhances the acceptability of the beverages.

Coconut Oil and Bees Wax Edible Coating for Postharvest Quality Maintenance of Bari Malta-1 at Ambient Storage

An experiment was conducted to assess the influence of coconut oil and beeswax edible coating on the postharvest storage quality of Malta (Citrus sinensis) at ambient conditions (27±4°C and 65±5% RH). Sorted fruits were washed with drinking water; after removing surface water, fruits were coated with coconut oil and beeswax mixture (90:10 or 80:20 or 70:30) or only coconut oil. After coating, fruits were kept in crates and stored at 27±4°C and 65±5% RH. Weight loss, firmness, external colour (hue angle and lightness), TSS, pH, ascorbic acid, total sugar and reducing sugar were analyzed periodically during storage. After 18 days of storage, uncoated Malta had lost 45.6% of its firmness, while only coconut oil coated Malta had lost 32.7%, and combinations of coconut oil and beeswax Malta had lost just about 20%. The maximum weight loss of 16% was recorded in the uncoated Malta, whereas only 6% was lost in the Malta coated with a mixture of coconut oil beeswax (7:3) on the last day of storage. During the eighteenth day of storage, uncoated Malta retained 44.00 mg/100g of ascorbic acid, indicating a significant loss during storage. The levels of ascorbic acid in coated Malta that had either been coated with coconut oil alone or with coconut oil and beeswax on the final day (18) of storage ranged from 54 to 58 mg/100g. The findings showed that using coconut oil alone or in combination with a beeswax coating effectively maintained the ascorbic acid content, prevented weight loss, and maintained Malta's firmness throughout storage. SAARC J. Agric., 22(2): 275-287 (2024)

Chitosan-Based Zinc Oxide and Silver Nanoparticles Coating on Postharvest Quality of Papaya

The study aimed to investigate the effects of chitosan-based zinc oxide and silver nanoparticles coating on physicochemical properties of papaya and to optimize nanoparticles concentrations for extending its postharvest shelf life. The experiment was conducted in February, 2022 at the Institute of Agriculture and Animal Science (IAAS), Tribhuvan University, Kathmandu, Nepal, using a Completely Randomized Design (CRD) with nine treatments and three replications. The treatments consisted of different concentrations (50 ppm, 100 ppm, 150 ppm, and 200 ppm) of either Zinc oxide and silver nanoparticles, along with a control. Zinc oxide and silver nanoparticles were synthesized from banana peel extract and the average crystalline sizes were found to be 22.30nm and 4.46nm, respectively. Fruits were dipped in 1.5% (w/v) chitosan with 50–200 ppm of zinc oxide and silver nanoparticles and then stored at ambient temperature (14±1.6°C) and ~75% RH. The nanoparticles coatings slowed changes in total soluble solids (TSS) and total titratable acidity (TTA), delaying ripening. Treated fruits showed reduced physiological loss in weight and maintained firmness better than control, with firmness decreasing to 4.79 kg in untreated fruits compared to 7.35 kg in coated fruits on 18th day of storage. Coated fruits retained more ascorbic acid, and the storage life increased by 8 and 9 days with 150 and 200 ppm treatments, respectively. However, consumer preference declined for concentrations above 150 ppm. Thus, 100–150 ppm chitosan-based zinc oxide/silver nanoparticles are found to be effective for extending shelf-life and maintaining physiochemical characteristics of papaya. However, its residual and health-related dimensions need to be extensively studied before its commercial application. SAARC J. Agric., 22(2): 181-196 (2024)

Photothermal/photodynamic synergistic antibacterial Nanocellulose film modified with antioxidant MXene-PANI Nanosheets.

TEMPO-CNF film modified by two-dimension transition metal MXene has certain antibacterial properties. However, the problem of long-lasting stability greatly restricts the feasibility of long-term use of the composite film. Here, we introduced polyaniline (PANI) as a modifying molecule, which was electrostatically adsorbed on the surface of the MXene nanosheets to prevent its self-stacking and delay its oxidation. The modified MXene could still maintain >85 % stability after 30 days of room temperature storage. The MXene-PANI nanocellulose (MXP/CNF) film was further prepared by combining electrostatic attraction and hydrogen bonding interactions. Thanks to the synergistic effects of the photothermal conversion and photodynamic of MXene and PANI themselves, as well as the high light-trapping properties of the heterostructures, the photothermal and photodynamic efficiencies of the MXP/CNF film were greatly improved. Under the irradiation of 808 nm near-infrared light at 1.5 W/cm2, the MXP/CNF film reached a temperature of 132.9 °C within 20 s. Meanwhile, reactive oxygen species are generated to degrade 55 % of crystalline violet by modified MXene composite film under light irradiation. Compared to 15 % bacterial survival on cellulose film not modified with PANI, S. aureus and E. coli were completely killed on MXP/CNF film under light conditions. The prepared thin film materials exhibit low cytotoxicity, highlighting their potential applications in biomedicine and desalination.

Enhancing the Biological Properties of White Chocolate: Moringa oleifera Leaf Extract as a Natural Functional Ingredient

Moringa oleifera tree is recognised for its high content of bioactive compounds. This work explored the potential of incorporating its leaves or respective extracts into white chocolate to enhance its biological and sensory properties as white chocolate lacks the beneficial compounds found in cocoa. In this study, a phenolic-rich extract was obtained from Moringa oleifera leaf powder, and its biological properties and phenolic composition were characterised. The extract displayed good antioxidant capacity, especially against ABTS radical (IC50 = 162.0 mg/L). Additionally, it exhibited strong inhibitory potential against α-amylase and β-glucosidase, achieving average inhibition rates of 79.9% and 98.0%, respectively. The main phenolic compounds identified included catechin (0.211 mgcompound/gextract), caffeic acid (0.056 mgcompound/gextract), and quercetin (0.031 mgcompound/gextract). White chocolate samples were fortified with 1% and 3% M. oleifera leaf extract, resulting in increased antioxidant properties and oxidative stability. All formulations were microbiologically safe, and the sample containing 3% extract showed the highest DPPH inhibition after 15 days of storage and a higher delay in the autoxidation of lipids over time. The fortification of white chocolate with M. oleifera leaf extract has the potential to transform it into a functional product rich in antioxidants, providing health benefits and increased value.

Development of edible films based on sweet potato (Ipomoea batatas) starch and their application in candy packaging.

Recent studies have focused on the generation of biomaterials from natural sources, highlighting the use of starch from different sources to obtain edible films and coatings. In this study, edible films were developed from sweet potato starch, and their potential use in candy packaging was evaluated. Films were prepared by the casting method, and the effects of sweet potato starch (3 %-5 % w/w), glycerol (0.8 %-1.2 % v/v), and calcium carbonate (0.05 %-0.1 % w/w) on the physical, structural, optical, and barrier properties were examined using a completely randomized design. The sweet potato starch presented granules with a spherical appearance and a swelling capacity of 1.33 g/g at 80 °C. ANOVA results showed that starch content and glycerol-calcium carbonate interaction affected the thickness and color parameters. The water vapor permeability and water solubility increased with increasing starch and glycerol concentrations. Fourier transform infrared spectroscopy (FTIR) analysis of film microstructure showed increase in the band intensity, indicating modification of the starch structure. The film with sweet potato starch, glycerol, and calcium carbonate concentrations of 3 %, 0.8 %, and 0.1 %, respectively, used for candy packaging, endowed the product with good sensory acceptance during the 21 days of storage, although the product displayed slight changes in the color.

Enhanced Stability of Lactobacillus paracasei Aspartate Ammonia-Lyase via Electrospinning for Enzyme Immobilization

This study investigates the immobilization of Lactobacillus paracasei AAL (LpAAL) protein onto polyvinyl alcohol/nylon 6/chitosan nanofiber membranes using dextran polyaldehyde as a biodegradable cross-linker. Immobilization enhanced the enzyme’s stability, shifting its optimal reaction conditions from 40 °C to 45 °C and pH from 8.0 to 8.5. While immobilization slightly reduced its catalytic efficiency, it significantly improved enzyme stability and reusability. The immobilized enzyme retained 85% of its initial activity after 7 days of storage at room temperature, compared to 55% for the free enzyme. Reusability tests demonstrated that immobilized LpAAL protein maintained approximately 50% of its activity after six consecutive reaction cycles, highlighting its robustness over repeated use. These results underscore the advantages of nanofiber-based immobilization in enhancing enzyme stability and utility for industrial applications, offering a practical approach to overcoming the limitations associated with free enzyme systems.

Effect of Hot Air-Drying Technique on the Quality and Stability of Blood Orange Slices in Modified Atmosphere Packaging

The choice of time/temperature combination is critical for ensuring microbiological stability and retaining the characteristic taste of dried blood orange slices. The aim of this study was to investigate the capability of hot air-drying technique to maintain the quality characteristic of dried blood orange slices stored in modified atmosphere packaging (MAP). Hot air-drying at 70 °C for 12 h preserved shrinkage without altering the longitudinal diameter, though thickness was significantly reduced, especially in samples with passive MAP. Increased hardness and masticability were noted due to water removal, with active MAP maintaining high hardness and colour integrity up to 100 days of storage (D100). Sensory analysis revealed differences in colour intensity and flavour between active and passive MAP-stored slices. Headspace solid-phase microextraction (HS-SPME) chromatography identified key chemical compounds contributing to aroma and flavour, highlighting the complex interplay between temperature, storage conditions, and volatile organic compounds production. The study demonstrates that drying combined with MAP storage enhances organoleptic qualities and nutritional value, offering a method to produce a healthy, tasty, and visually appealing snack.

Wound Healing Ointment Formulation from Essential Oil of Lemongrass (Cymbopogon citratus)

Untreated wound may lead to the infection. In some countries, plants are used to cure wound traditionally. Lemongrass (Cymbopogon citratus) has various bioactive compounds, including citronellol, limonene and geraniol that perform some pharmacological activities. In this study, the essential oil of lemongrass was designed into ointment formulation since lemongrass has been reported to have a wound healing effect in mice. The wound healing ointment made from different concentration of the essential oil of Cymbopogon citratus (F1: EOCC 5%, F2: EOCC 10% and F3: EOCC 15%) using a water-removable base and the characteristic as well as the stability (texture, color, smell, homogeneity, and pH) after been stored for 14 days was also evaluated. The result showed that all formulation (F1, F2, and F3) of wound healing formulation revealed good texture, consistency, odor, color, homogeneity and compatible to the skin until 14 days of storage. However, F3 (EOCC 15%) has a strong lemongrass smell compare to the other formulations.

Insights into the formation of pullulan nanofilm and its feasibility as probiotic-resided oral fast dissolving carrier.

Oral fast dissolving films represent a novel dosage form for probiotics. To reduce the dependence of film preparation on synthetic materials, a polysaccharide-based oral fast dissolving nanofilm for probiotics was fabricated through pullulan (PUL) electrospinning. An electrospinnability map of PUL with varying physical properties was developed, identifying a molecular weight of 200 kDa and a concentration of 20 % as suitable conditions for achieving favorable fiber morphology. Scanning electron microscopy, Fourier-transform infrared spectroscopy, and fluorescence assays confirmed that probiotics could be effectively encapsulated in the nanofilm, with 92.6 % of viable cells retained after electrospinning. Results of thermogravimetric analysis and thermal test indicated that the heat resistance of the encapsulated bacteria was significantly improved (P < 0.05). After 28 days of storage, the loss of viable bacteria was higher at 25 °C (2.9 log) than at 4 °C (0.5 log). This observation is consistent with the results of accelerated storage test, which showed that probiotic nanofilms stored at 4 °C had a longer shelf life with an inactivation rate constant of 1.74 × 10-5. Furthermore, the dissolution study revealed that the nanofilms could disintegrate in simulated saliva within 15 s, highlighting their potential as oral fast dissolving formulation.

Optimized extraction and kinetic study of cholesterol oxidase from a newly isolated Escherichia fergusonii strain from local whey samples: insights through a combined experimental study and artificial neural network modeling

BackgroundMicrobial cholesterol oxidase (ChoX) has wide clinical and industrial applications; therefore, many efforts are being made to identify promising sources. This study aimed to isolate a novel ChoX-producing bacterial strain from whey samples.ResultsThe most efficient strain was selected based on extracellular ChoX-producing ability and characterized as Escherichia fergusonii (E. fergusonii) through molecular and biochemical analysis. The maximum production of ChoX was obtained at the optimum condition of 48 h of incubation under shaking conditions (130 rpm) at 35 °C in a basal medium adjusted to pH 6.5, including 1.4 g/L cholesterol as a sole carbon. The crude product was purified by ammonium sulfate precipitation and followed by ion exchange chromatography utilizing Q-Sepharose, resulting in 5.35-fold and 13.86-fold purification, respectively, with a final specific activity of 15.8 U/mg. Additionally, molecular weight was determined by SDS-PAGE to be 49.0 kDa. The optimum conditions required for the higher cholesterol decomposition ability of purified ChoX were suggested to be 30 °C and pH 7.5 in the presence of MgSo4 with a Km value of 0.71 mM. However, other case studies of metal ions showed an unfavorable effect on enzymatic performance. The enzyme retained almost 72.0% of its initial activity after 80 days of storage at 4 °C. Furthermore, the ChoX enzyme revealed acceptable stability at a pH value of 6.5 to 8.5, maintaining its initial activity of more than 50.0%. Finally, an artificial neural network (ANN) was designed to predict the most effective factor in the fermentation process for enzyme production and the purified ChoX activity.ConclusionsConsidering the properties of the extracted enzyme from E. fergusonii, it would be regarded as a potential ChoX source for commercial applications.

Development, Shelf Stability, and In-Vitro Evaluation of Liquid Bacterial Inoculant Acinetobacter lwoffii Strain PAU_31LN.

Acinetobacter has been recognized as a versatile plant growth promoting (PGP) rhizobacteria (PGPR) that produce multiple PGP traits. The present study was conducted to formulate an efficient and stable liquid bacterial inoculant (LBI) of Acinetobacter lwoffii strain PAU_31LN. In the current investigation, total 16 endophytic bacteria were isolated from cotton leaves and evaluated for plant growth-promoting features such as production of phytohormones, mineral solubilization, siderophore production, hydrogen cyanide (HCN) production, and 1-aminocyclopropane-1-carboxylate (ACC) deaminase activity. The leaf endophytic bacteria designated as 31LN was found promising for all the PGP traits and it was identified as A. lwoffii strain PAU_31LN by 16S rRNA gene sequencing. For the development of LBI of A. lwoffii strain PAU_31LN, 4.5 g/L yeast extract, 5 g/L NaCl, 5 g/L peptone, and 12.5 mM food-grade trehalose was optimized as appropriate medium composition using response surface methodology (RSM) and Box-Behnken design. Further, the viability of A. lwoffii strain PAU_31LN in the optimized formulation was observed as 1.1 folds higher over the control after 180 days of storage at room temperature. Moreover, nonsignificant variation was recorded in the functional traits of 180 days old LBI of A. lwoffii strain PAU_31LN and freshly prepared LBI. The in-vitro plant growth parameters such as length and seed vigor index of 7-day-old cotton seedlings were enhanced by the seed bio-priming with LBI of A. lwoffii strain PAU_31LN over the control. The results of the present study signify the importance of endophytes and statistical methods to formulate prominent LBI.

Impact of a coating of pectin and Cinnamomum Zeylanicum essential oil on the postharvest quality of strawberries packaged under different modified atmosphere conditions

Extending shelf life during storage and distribution has always represented a significant challenge in the value chain of strawberries and other perishable fruits. Thus, the combined effect of two Modified atmosphere packaging (MAP) techniques and pectin-based coating with Cinnamomum zeylanicum essential oil (CEO) was investigated on preservation of ‘Palmaritas’ variety. Strawberries were exposed to four treatments during 12 days of storage: Normal atmosphere without coating (control), normal atmosphere and a pectin-based coating with essential oil (NEC), modified atmosphere of 2.5% O2 + 15% CO2 + 82.5% N2, a pectin coating with essential oil (EC15CO2) and a modified atmosphere of 2.5% O2 + 20% CO2 + 77.5% N2, and a pectin coating with essential oil (EC20CO2). The studied parameters were weight loss, decay rate, firmness, color, total soluble solids (TSS), total phenolic content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), antioxidant capacity (AC), and phenolic and organic compounds. Results showed that a pectin-based coating with 0.17% Cinnamomum zeylanicum essential oil in a CO2-enriched atmosphere guaranteed significant preservation of several quality attributes of strawberries during storage at 6° C, especially firmness, color, TSS, TPC, TAC and TFC. Moreover, our total phenolic compounds measurement revealed an increase in gallic acid, trans-ferulic acid, kaempferol, and malvidin 3-O-glucoside, coupled with notably less degradation of caffeic acid, p-coumaric acid, and quercetin than in the control sample. Applying a CEO coating and storage in MAP effectively preserved organic acids, particularly oxalic acid and malic acid, while slowing down the degradation of vitamin C and citric acid. Thus, bioactive coating coupled with MAP presents a promising alternative for fruit storage, allowing a significant shelf-life extension while maintaining and stabilizing the principal quality attributes of strawberries.