Calcium Propionate Research Articles

Anti‐mold properties of fermented apple juice in bread

AbstractBackground and ObjectivesBread may be spoiled by mold, which results in major economic losses. The aim of this study was to optimize the anti‐mold properties of apple juice fermented with Propionibacterium freudenreichii to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.FindingsAfter fermentation for 7 days at 35°C, apple juice (half‐diluted to about 4% fermentable sugars; with 1% yeast extract; pH adjusted to 6.0) contained 1.0% propionic acid and little amounts of acetic acid (about 0.35%).ConclusionsIn bread, the anti‐mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).Significance and NoveltyFermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.

Calcium propionate is an alkalizing agent in exercising Standardbreds

The objective of this study was to determine if calcium propionate is an alkalizing agent in exercising Standardbreds and if it alters plasma glucose and serum insulin concentrations. This study used a randomized crossover design to test the hypotheses that calcium propionate alters total CO2 (tCO2), Ca++, pH, strong ion difference (SID), glucose, and insulin in Standardbreds completing a simulated race test (SRT) on a high-speed equine treadmill. Blood was collected from eight horses (mean age ± SD = 16 ± 2.7 years; range = 13 - 21 years) at 10 and 5 min prior to treatment or control administration, just prior to the subsequent SRT, directly after the SRT, and at 60- and 90-min post SRT. Plasma pH and plasma concentrations of tCO2, glucose, Ca++, and Na+, K+, Cl-, Lac- (for SID calculation) were measured in duplicate by blood gas analyzer and serum insulin by radioimmunoassay. Data were analyzed by two-way repeated-measures ANOVA. For plasma pH, Na+, K+, Cl-, Lac-, SID, insulin and glucose, no effects of treatment or treatment by sampling-timepoint interaction were found (p>0.05). Plasma tCO2, Ca++, pH, Na+, SID, and glucose concentrations were significantly lower, and Lac- was significantly higher, directly after the SRT compared to all other timepoints (p<0.05). Plasma tCO2, HCO3- and Ca++ were significantly higher in treated than in control horses at multiple sampling timepoints after treatment/control administration (p<0.05). Serum insulin concentration, measured only pre and 30 min post treatment/control administration, was unaffected by treatment. Calcium propionate is an alkalizing agent in horses.

Food additive preservatives and antioxidants and risk of type 2 diabetes - NutriNet-Santé cohort

Abstract Background Experimental studies suggested potential detrimental effects of some food additive preservatives and antioxidants (PA) on metabolic health, but epidemiological data is lacking. This study aimed to investigate for the first time the associations between exposures to a wide range of PA and type 2 diabetes (T2D) risk in a large population-based cohort. Methods Participants (n = 108,723, 79.2% women, mean age=42.5y, SD = 14.6) from the French NutriNet-Santé prospective cohort (2009-2023) completed repeated 24h-dietary records including specific brands of industrial products. PA exposure was assessed using composition databases and laboratory assays. We characterised associations between time-dependent exposures to PA and risk of T2D using multivariable Cox models adjusted for known confounders. Results 1131 T2D cases were identified during follow-up. Exposures to the following PA were associated with a higher risk of T2D: potassium sorbate E202 (HR per a 25 mg/d increment=1.12, 1.08-1.17, p &amp;lt; 0.001), sodium nitrite E250 (HR 0.25 mg/d = 1.06, 1.00-1.12, p = 0.04), calcium propionate E282 (HR 25 mg/d =1.07, 1.02-1.12, p = 0.008), lecithins E322 (HR 100 mg/d =1.02, 1.01-1.04, p = 0.008), citric acid E330 (HR 500 mg/d=1.08, 1.04-1.12, p &amp;lt; 0.001), and phosphoric acid E338 (HR 50 mg/d=1.11, 1.05-1.18, p &amp;lt; 0.001). Conclusions This large prospective cohort revealed positive associations between T2D risk and exposures to several PA widely used in industrial foods. Key messages • This large prospective cohort revealed positive associations between T2D risk and exposures to several PA widely used in industrial foods. • If these results are confirmed, regulations governing PA’s use by the food industry could be re-evaluated for better short- and long-term consumer protection.

The effect of the composition of hepatoprotective action on biochemical and morphostructural changes in the body of laying hens under thermal stress

To reduce the negative effects of hyperthermia on the body of farm animals and poultry, various drugs and feed additives are currently used. Which do not have sufficiently adaptogenic and antitoxic properties. We studied the effect of a hepatoprotective composition consisting of dried live yeast, amorphous silicon dioxide, propylene glycol, calcium propionate, ascorbic acid, manganese, copper and zinc chelates, methionine and choline chloride on the variability of biochemical and morphological parameters of the body of laying hens under temperature stress. It was simulated by increasing the air temperature in a building where laying hens were kept from 18.0 ± 1.0 °C to 28.0 ± 1.0 °C for 48 hours. Due to hyperthermia, changes in biochemical and morphofunctional parameters were observed in the tissues and organs of birds. The obtained values of the biochemical parameters of blood serum in the birds of the control group indicated the intensity of the adaptive capabilities of their body. A complex of morphological changes confirmed a violation of protein metabolism and the regenerative-compensatory process. Pathological changes in the structure of the duodenum, characteristic of catarrhal-necrotic duodenitis, were identified. The stress reaction was also reflected in the condition of the heart muscle, in which an inflammatory process developed against the background of granular dystrophy of cardiomyocytes. The results of biochemical studies of blood serum in birds of the experimental group indicated an increase in the anti-stress response to a temperature stimulus under the influence of the studied composition (tendency to increase glucose and calcium, increase alkaline phosphatase activity by 47.4 %). The introduction of a hepatoprotective composition into the diet of laying hens during periods of temperature stress did not lead to disruption of the structure of tissues and organs, preserving cellular metabolic mechanisms. The

Eco-Friendly Innovation: Crafting Bio-Environmental Rice Husk Board for Sustainable Living

Background: The growing focus on environmental sustainability and safety has heightened the demand for eco-friendly household materials. This study explores the development of a bio-based board using rice husk (RH), assessing its properties and potential for diverse applications. Methods: The board was formulated using 30 g RH powder, 2 ml glycerol, 4 g agar, 3 g calcium propionate, and 100 ml water. The study involved visual and textural evaluation, physical property testing, and microbial growth assessment. Practical utility was examined through the fabrication of various objects including boxes and candle bases, and material adaptability was tested by varying RH concentrations and additives. Results: The RH boards, with equal proportions of RH and RH powder, exhibited light weight and good physical characteristics. Microbial growth was limited to 39% under conditions of 37 °C and 95% humidity. The boards were moldable, with a smooth, easily colorable surface post-sanding, demonstrating shape stability and flame retardancy under prolonged heat exposure. Furthermore, the material demonstrates good compatibility; varying RH ratios, colorants, and preservatives yield different appearance effects and characteristics. Conclusions: This study successfully developed a sustainable, safe, and versatile RH board, showcasing significant commercial potential and suitability as an innovative eco-friendly material.

Impact of calcium propionate on cellular behavior in A549 and DMS114 lung cancer cell lines

Abstract Objectives To investigate the cellular and apoptotic effects of food additive calcium propionate by in vitro methods. Methods Cell viability by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay, intracellular Glutathione (GSH) by luminometric method, mitochondrial membrane potential (MMP) by fluorometry, apoptosis by dual Acridine Orange/Ethidium Bromide (AO/EB) fluorescent staining were studied in lung cells. Results It has been observed that calcium propionate reduced GSH and MMP levels significantly while increased cytotoxicity, apoptosis, and reactive oxygen species (ROS) levels in both A549 and DMS114 cancer cells in a dose-dependent manner. Conclusions Cytotoxic effects of calcium propionate were more pronounced in cancer cells compared to healthy cells, suggesting its potential suitability as a chemo-preventive agent.

Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi

SummaryPrevention of fungal contamination and the occurrence of mycotoxins in food and feeds requires the development of new antifungal approaches. The antifungal proteins (AFPs) produced by some fungi provide great potential for the control of contaminating fungi. In the present study, the antifungal activity of the protein PeAfpA from Penicillium expansum was compared with fungicides used in post‐harvest control (imazalil and thiabendazole) and food preservatives (calcium propionate, sodium, sodium benzoate, potassium sorbate, and natamycin), against 23 fungal species belonging to the genera Penicillium, Fusarium, Byssochlamys, Aspergillus and Alternaria. In general, PeAfpA had the lowest minimum inhibitory concentration (MIC) followed by natamycin, the fungicides, and the chemical preservatives. PeAfpA was able to completely inhibit the growth of all tested fungi at concentrations ranging from 0.5 to 8 μg mL−1. In addition, we assessed the effects of PeAfpA in combination with imazalil, thiabendazole, natamycin, or potassium sorbate against four representative fungal species. Our results provide evidence for partial synergistic and additive effects between the protein PeAfpA and the other compounds tested. This study concludes that PeAfpA, alone or in combination with fungicides or food preservatives, has a great potential to prevent fungal contamination and reduce the required dosage of fungicides or chemical preservatives used in food conservation.

Cellular toxicity of calcium propionate in human lymphocyte.

Calcium propionate is the chemical substance added to food in order to prolong the shelf-life of factory made foods by inhibiting the development of bacteria, fungi and other microorganisms. The objective of this study was to investigate the ability of calcium propionate to induce cytotoxic and genotoxic effects in lymphocytes. Oxidative stress induction by calcium propionate was also studied. Four concentrations of calcium propionate (0.5, 1.0, 1.5 and 2.0 mg/ml) were applied in lymphocytes for 24 and 48 h treatment. It studied cytotoxic and genotoxic effects by MTT assay, chromosome culture technique, and micronucleus assay. Oxidative stress induction was studied by superoxide dismutase (SOD) activity assay. The results showed that lymphocyte viability was decreased significantly by calcium propionate at 1.5 and 2.0 mg/ml (p < 0.05). Calcium propionate induced chromosome aberration at 1.0, 1.5 and 2.0 mg/ml and sister chromatid exchange at 1.5 and 2.0 mg/ml (p < 0.05). It induced micronucleus formation at 0.5, 1.0, 1.5 and 2.0 mg/ml (p < 0.05). The calcium propionate concentrations of 0.5 - 1.0 mg/ml and 1.5 - 2.0 mg/ml could reduce SOD activity inhibition (p < 0.05). Calcium propionate induced oxidative stress in lymphocytes. It can be concluded that calcium propionate induces genotoxic risk and oxidative stress in lymphocytes. Based on this study and the positive results, consumers should be made aware that calcium propionate should be considered a genotoxic compound. The awareness of food preservative usage and the educational program must take place frequently for good human health in the community.

An evaluation of the effectiveness of four chemical additives on the fermentation characteristics, in vitro digestibility and aerobic stability of total mixed ration silage based on soy sauce residue.

The study aimed to compare the impact of four chemical additives on fermentation characteristics, aerobic stability and in vitro digestibility of total mixed ration (TMR) silage based on soy sauce residue. The TMR (35% soy sauce residue + 45% Napier grass + 20% concentrate) was placed into silos (10 L). The experiment followed the completely random design, treated with different chemical additives: (1) distilled water (control); (2) 0.1% potassium sorbate (SP); (3) 0.1% sodium benzoate (SS); (4) 0.5% calcium propionate (SC); (5) 0.5% sodium diacetate (SD). Total of 100 silos (5 treatments × 4 aerobic exposure days × 5 replicates) were ensiled for 60 days. After exposure to the air, the samples were analyzed for the dynamic change of fermentation parameters at 4, 9 and 15 days, and the data was analyzed as repeated measures. The content of butyric acid and ammonia nitrogen was maintained at a low level. The highest (p < 0.05) lactic acid (LA) content and the lowest (p < 0.05) pH value were measured in SP. At the first 4 days of aerobic exposure, TMR silages treated with four chemical additives were more stable relative to the control, as indicated by the low pH value and yeast counts. Furthermore, the highest (p < 0.05) LA content and the lowest (p < 0.05) pH value indicated that SP performed superior aerobic stability compared with other chemical additives. The SP shows higher (p < 0.05) 72 h cumulative gas production (GP72) and in vitro neutral detergent fiber digestibility (IVNDFD) relative to the control. In conclusion, the SP performed superior in improving fermentation characteristics, aerobic stability and in vitro digestibility of TMR silages based on soy sauce residue.

Dissolution behavior and kinetic investigation of in solution in the reaction of colemanite ore with propionic acid

Colemanite ore, which is one of the most significant commercially substantial boron minerals, is used to produce various boron compounds in the industry with its rich B_2 O_3 content. Calcium propionate, used in the food industry, is formed as a by-product in its production. In the production of boric acid from colemanite, the use of different solvent reagents is at the forefront to prevent the formation of Mg^(2+), Ca^(2+) and SO_4^(2-) impurities and borogypsum by-products. For this reason, in our study, the dissolution kinetics of colemanite ore in propionic acid solution in an aqueous medium were carried out in a batch reactor system. As dissolution parameters; reaction temperature, solid/liquid ratio, propionic acid (CH_3 CH_2 COOH) concentration, stirring speed and particle size were selected as. According to the experimental results, the amount of Mg^(2+) passed to the solution; was observed that the solution increased with the increase in reaction temperature with the decrease in solid-liquid ratio, grain size, and acid concentration. In addition, it was determined that the mixing speed was not effective. Obtained experimental data were analyzed according to homogeneous and heterogeneous reaction models using the Statistica 10.0 package program. It was determined that the dissolution kinetic of Mg^(2+) passing to solution conformed to the "Avrami model" and activation energy (E) was calculated as 8.18 kJ⁄mol.

Effects of Supplemental Calcium Propionate and Concentrate Level: Growth Performance, Body Fat Reserves, and Health of High-Risk Beef Calves.

The aim of this study was to examine the impact of daily calcium propionate (CaPr) supplementation (0 or 20 g/calf) on growth performance, dietary energetics, body fat reserves, serum metabolites, and hematological responses in high-risk beef calves fed diets with varying (50, 60, or 70%) concentrate (CON) levels. In addition, a cost/income analysis of CaPr supplementation was carried out. Forty-eight crossbred bull calves (152.8 ± 1.56 kg body weight and 5.5 months of age) were involved in a fully randomized experimental design employing a 2 × 3 factorial arrangement of treatments. Calves were allocated (n = 8 per treatment) to individual pens (3.14 × 5.25 m) and were subjected to one of the following treatments during 42 d: No CaPr supplementation in diets containing 50, 60, or 70% CON (NoCaPr + 50, NoCaPr + 60, NoCaPr + 70, respectively) or daily CaPr supplementation dosed at 20 g/calf in diets containing 50, 60, or 70% CON (20CaPr + 50, 20CaPr + 60, 20CaPr + 70, respectively). Non-supplemented calves exhibited decreased dry matter intake (DMI) with increasing CON levels in their diets, while CaPr-supplemented calves displayed the opposite effect (interaction, p = 0.04). In calves fed a lower-CON diet (50%), those supplemented with CaPr showed greater average daily gain (ADG, 20.2%, p = 0.05) and lower DMI (2.2%, p = 0.03), resulting in improved ADG/DMI ratio, dietary energy, and energy retention (24.6, 14.4, and 18%, p < 0.05). These effects diminished when calves received diets with 60 or 70% CON but led to a 14.2% increase in rump fat thickness (p = 0.04). Only in non-supplemented CaPr calves, increasing the level of CON from 50 to 70% in the diet increased ADG (21.2%), decreased DMI (2.2%), and improved the ADG/DMI ratio (22.7%), with no impact on dietary net energy utilization. Non-supplemented calves exhibited an increase in lymphocytes as CON levels rose in their diets, whereas CaPr-supplemented calves showed the opposite effect (interaction, p = 0.05). Supplementation of CaPr decreased total protein (TP, p = 0.03) and albumin (ALB, p < 0.01) serum concentrations, with lower concentrations observed in 20CaPr + 50. CaPr supplementation reduced (p = 0.01) total cholesterol (TCHO) levels. An interaction between CaPr and CON level (p = 0.02) was observed since TCHO levels remained consistently low at higher CON levels. Glucose was decreased with increasing levels of CON (p = 0.02) but not (p = 0.85) for CaPr-supplemented calves. NoCaPr + 50 and NoCaPr + 70 increased (p = 0.05) ALB concentration. Gamma glutamyltransferase levels increased (p = 0.05) with increasing CON levels irrespective of CaPr supplementation. Comparing the profit within the same CON level in the diet, CaPr treatments yielded higher income, with the largest difference in profit observed when CaPr was supplemented at 50% CON level (USD 29 more/calf). In conclusion, CaPr supplementation proves to be an effective strategy for enhancing growth performance and dietary energy among high-risk beef calves, resulting in greater economic returns. The groups that received CaPr demonstrated superior profitability, particularly in calves fed diets with lower CON levels. Under the conditions in which this experiment was carried out, the optimal response occurred when the low-CON diet (50%) was supplemented with CaPr.

New approach for deacidification and consolidation of bone artifacts

Acidic conditions affect the archaeological bone in the burial and in uncontrolled display and storage environment or due to improper restoration processes. Accordingly, bones become weak and fragile. This study aims to evaluate nano calcium propionate and nano styrene butyl acrylate (used for the first time in the treatment of bones) at different concentrations for deacidification and consolidation of fragile bones. New bone samples were prepared. Artificial accelerated aging (acid and heat) was applied to prepare aged untreated samples. Deacidification and consolidation processes using the materials mentioned above were applied. The analytical techniques used were transmission electron microscope (TEM) and thermal gravimetric analysis (TGA) were used for morphological and thermal stability investigation for the prepared nano styrene butyl acrylate copolymer and its calcium propionate nonocomposites, a digital microscope and scanning electron microscope (SEM) for investigation of the surface morphology, pH value measurement, change of color measurement, attenuated total reflection—Fourier transform infrared spectroscopy (ATR/FTIR), contact angle (wettability), and X-ray diffraction analysis for measurement of bone crystallinity. The results proved that acid-heat aging affected bone properties such as changes in surface morphology and color, decrease in pH value, and contact angle. Bone samples became more crystalline, and the chemical composition of bone was also affected. The treatment of aged untreated bone samples with the materials used in this study improved their properties, such as increasing the pH value and contact angle. The surface morphology, color change, and crystallinity of bone improved and became more stable.

Effect of calcium propionate dip and spray applications on botrytis blight of ornamental plants

The use of conventional fungicides to control botrytis blight of ornamentals caused by Botrytis cinerea has its limitations due to increasing resistance to site-specific fungicides. Calcium propionate (CaP) has suppressive action against this disease and resistance in B. cinerea to CaP has not been reported. This study evaluated the efficacy of postharvest dip applications of 0.1% CaP (pH 6.0) to control botrytis blight in four cut rose (Rosa ×hybrida) cultivars and analyzed gene expression of CaP-treated rose petals. CaP reduced botrytis blight symptoms in rose ‘Alive’ but not in ‘Freedom’, ‘Momentum’, and ‘Orange Crush’, and no change in gene expression in ‘Orange Crush’ was detected following CaP treatment. Aerial spray applications at 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% CaP made twice a week for 5 weeks caused minimal phytotoxicity damage to calendula (Calendula officinalis), carnation (Dianthus sp), dahlia (Dahlia sp), pansy (Viola ×wittrockiana), and snapdragon (Antirrhinum majus) leaves; however, CaP spray applications generated residues at all CaP concentrations in all species except for dahlia where no residue was observed. The results suggest that CaP will suppress botrytis blight in some but not all rose cultivars and establish a reference for phytotoxicity symptoms and visible CaP residues on ornamental plants.

Enhancing bread quality and extending shelf life using dried sourdough

This study investigated the physicochemical properties, microbiological analysis, antifungal activity, and mycotoxin analysis of bread. Eight breads were prepared, including control Bread (CB), control Bread with calcium propionate (CPB), commercial sourdough breads (CCB), control bread made with oven-dried sourdough (SB), and bread baked with oven-dried sourdough fermented by Pediococcus pentosaceus TI6 (SB-TI6). These breads were contaminated with Aspergillus flavus and Penicillium verrucosum, and their shelf life was monitored over 7 days. The results indicated that incorporating sourdough powder into bread significantly extends the shelf life and reduces fungal contamination. This reduction resulted in lower levels of mycotoxins, with the use of dry sourdough fermented by P. pentosaceus TI6 leading to the lowest levels of aflatoxins. In the case of SB-TI6, minor levels of aflatoxin B1 (AFB1), B2 (AFB2), and G1(AFG1) were detected, with only 0.003 mg of AFG2/Kg of the product. Conversely, CB loaves exhibited the highest mycotoxin contamination levels, reaching values of 330 mg of AFB1/Kg. The findings suggested that incorporating dry sourdough in breadmaking served as a viable alternative to synthetic preservatives, effectively reducing mycotoxin levels and enhancing bread safety and shelf life.

Postharvest disease, latent infection, and preharvest control of ‘Shine-Muscat’ grapes

The cultivation of ‘Shine-Muscat’ grape variety is rapidly expanding in East Asia due to its exceptional qualities favored by consumers. However, studies on the disease pathogens affecting this variety and how to control them remain limited. This study focuses on investigating postharvest diseases that impact ‘Shine-Muscat’ grapes and explores potential prevention methods, with regional emphasis on Shanghai metropolitan area, a key market for edible grapes in China. Common market diseases such as Alternaria spot, grey mold, and Aspergillus rot are frequently found in ‘Shine-Muscat’ grapes, accounting for 29.2%, 20.4%, and 16.7% of diagnostic cases, respectively. The study revealed that Alternaria spp., Cladosporium spp., and Botrytis cinerea could attach to or invade grape fruits during the flowering, young fruit, and veraison stages of ‘Shine-Muscat’. In contrast to conventional open field cultivation methods, the rain-shelter and root restriction cultivation can aid in reducing fruit disease incidence during production, and thus alleviate the postharvest disease risks. Moreover, the application of calcium propionate during fruit development stages could efficiently manage both in-field and post-harvest diseases, and extend storage life of harvested fruit.

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of microorganism on media plate similar to the PS and CP. The effect of utilization of PPP on quality characteristics of muffins were compared with the muffins with chemical preservatives (0.1% PS and 0.5% CP). The viscosity and specific gravity of batter significantly increased from 7.98 to 11.87 Pa s and 1.089–1.398 respectively on addition of 8% PPP. The optical microscopic structure of PPP added batter revealed the decrease in the number of air cells from 24 to 12 with radius range of 6.42–72.72 μm and area range of 511.03–15,383.17 µm2. The functional properties of flour with PPP had higher water absorption capacity, foaming stability, emulsification activity and emulsion stability than others. The addition of PPP significantly increase the weight (32.83 g), and decrease the height (31.3 mm), volume (61.43 cm3), specific volume (1.67 cm3/g) and baking loss (10.19%). The 418.36% increase in fibre content, 14.46% and 18.46% decrease in carbohydrates and energy value was observed in muffin with 8% PPP as compared to control respectively. The total phenols was increased from 0.92 to 12.5 mg GAE/100 g, total tannin from 0.2 to 8.27 mg GAE/100 g, In-vitro antioxidant activity by DPPH from 6.97 to 29.34% and In-vitro antioxidant activity by FRAP from 0.497 to 2.934 mg AAE/100 g in muffins added with 8% PPP. The muffin with PPP was softer than control and muffin with 0.1% PS. The addition of PPP resulted to improve in muffin texture but taste slightly bitter. During the storage of muffins at room temperature (27–30 °C), the moisture content of muffin with PPP was reduced from 17.04 to 13.23% which was higher than the rest of the treatments. Similarly, the hardness of sample with PPP was higher than the sample with 0.5% CP, but lowers than control and sample with 0.1% PS throughout the storage period. The results suggest that pomegranate peel powder can be successfully used as a natural preservative in place of chemical preservatives in muffins, to extend the shelf life. This study provides the opportunity to use PPP as functional ingredient and natural preservative in different bakery products.

Productivity and carcass characteristics of sheep supplemented with calcium propionate

Objective. Evaluate the effect of the inclusion of calcium propionate (PCa) on productive variables and carcass characteristics in finishing lambs. Materials and methods. 24 male lambs of the Dorper * Pelibuey cross of 5 months of age were used, with an average body weight (μ ± SD) of 27 ± 2.7. Were assigned to one of three treatments [control (CON) and two PCa levels: 10 and 20 g/kg DM] in a completely randomized design (3 treatments, 8 repetitions per treatment, considering each lamb as an experimental unit). Response variables were reduced to 1 mean value for each lamb, and data were analyzed in SAS version 9.4 using Proc Mixed. Results. Daily weight gain (DWG), conversion (FCE) and feed efficiency (FEU) were higher by 13, 20 and 24%, respectively, due to the inclusion of 20 g PCa / kg DM (p≤0. 05). Chilled carcass weight (CCW), hot carcass dressing (HCD) and cold carcass dressing (RCF) were higher when increasing the inclusion level of PCa (p≤0. 05). Conclusions. Supplementation with PCa in doses of up to 20g / kg in finishing diets can improve production parameters and carcass performance without affecting dry matter intake (DMI).

Biochemical and color stability preservation of strawberry using edible coatings based on jicama starch/calcium propionate/agarwood bouya essential oil during cold storage

The appearance and color of fruit are important quality factors because they are easy to identify and affect whether or not people will buy it. The color and appearance of the fruit draw people's attention and let them know that it is fresh. Strawberry's bright red color comes from a chemical called anthocyanin. People are drawn to products that are bright red because they look fresh. Meanwhile during storage, strawberries lose their form and color, and their biochemical qualities, such as anthocyanins, flavonoids, phenols, and antioxidants, change as well. These natural substances in strawberries are important for keeping people healthy and meeting their food needs. This study looked at how the natural composition of strawberries changed after they were treated with edible coatings. The edible coating used in this study consisted of three main components: a combination of jicama starch (JS), agarwood bouya essential oil (AE), and calcium propionate (CA). The final results were analyzed using the TOPSIS Shannon Entropy method to determine the best treatment. TOPSIS defined as a multi-criterion decision-making analytic method. From the TOPSIS results JS-AE edible coating ranked highest at 0.717, demonstrating excellent color density (7.62), polymeric color (0.170), percent polymeric color (16.98), total flavonoid content (3.99 g kg−1), and antioxidant activity (56.74% Radical scavenging activity) of strawberry during 16 days of storage at 4 °C compared to the control samples. Further development of this research needs to be done, particularly in the area of sensory analysis, to find out whether consumers would prefer these new coatings as a way to maintain the quality of fresh fruit. In particular, there should be more types of fruit and vegetable applications.

Effects of Calcium Propionate in Drosophila Melanogaster

Calcium propionate, a common food preservative, has been widely used to inhibit mold growth and prolonging the shelf life of various food products. However, its potential the impact on living organisms, especially in the context of eating, remains largely unexplored. In This study aimed to elucidate the effects of calcium propionate supplementation Drosophila melanogaster, a model organism widely used in biological research. In this study, we studied survival rates, lifespan, motility changes, and gut Microbes and the reproductive cycle of D.melanogaster.

Formulation of Culture Medium for the Enumeration of Lactic Streptococci and Lactobacilli from Fermented Milk Products

Aims: The present study is focused to formulate a single selective differential medium for the enumeration of mixed lactic flora such as lactic streptococci and lactobacilli in domestic and market fermented milk products.&#x0D; Study Design: In order to enumerate lactic streptococci and lactobacilli in a mixed flora of fermented milk, formulation of single selective medium was optimized using inhibitors and indicator instead of separate selective medium for lactic streptococci and lactobacilli.&#x0D; Place and Duration of Study: The present study was conducted in the Department of dairy Microbiology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University (KVAFSU), Hebbal, Bengaluru-24, Karnataka from February 2020 to February 2021.&#x0D; Methodology: Fermented milk samples like curd, yoghurt were collected, serially diluted and pour plated using Readymade M17 and MRS agar media and formulated selective yeast glucose agar medium. Lactic colonies obtained were enumerated, expressed as log10cfu/g and critical difference was calculated to declare significance and non-significance among the microbial parameters.&#x0D; Results: Readymade M17 and MRS agar media gave better recovery of viable cells of lactic streptococci and lactobacilli from market samples of curd, yoghurt and domestic curd samples. The study helped to convert a general purpose medium yeast glucose agar as selective differential medium with addition of calcium propionate of 0.8 per cent to avoid Bacillus spore formers and sodium benzoate of 1.2 per cent to inhibit yeast, the common contaminants in fermented milk with 0.05 per cent BCP that led to formation of purple colonies of lactic streptococci and yellow colonies of lactobacilli.&#x0D; Conclusion: The selective yeast glucose agar with 0.8 per cent and sodium benzoate of 1.2 per cent with 0.05 per cent BCP with purple colonies of lactic streptococci and yellow colonies of lactobacilli can be successfully used. This study verified the enumeration of mixed lactic flora in fermented milk products instead of M17 medium for lactic streptococci and MRS for lactobacilli, separately.