Days Of Storage Research Articles

Antioxidant packaging films based upon starch-montmorillonite with forsythia flower extract: characterization and application

Plastic pollution is one of the most acute environmental problems in the world, so active packaging materials made from biodegradable natural polymers have received widespread attention in recent years. In this paper, forsythia flower extract, serving as an active ingredient, was integrated into the starch-sodium alginate-montmorillonite composite film. The physicochemical properties and functional packaging applications of the composite films were investigated. The results demonstrate the formation of a tightly-knit network structure through molecular interactions among forsythia flowers, starch, sodium alginate, and montmorillonite. Notably, the addition of forsythia flower extracts conferred better UV resistance (from 200 nm to 400 nm) and outstanding antioxidant properties to the composite films. After 18 days of storage, in comparison with the control group, the decay rate of fresh cherry tomatoes packaged with the composite film containing forsythia flower extract showed a significant reduction of 40%, the hardness increased by 25%, and the content of vitamin C was enhanced by 33%. Hence, the forsythia flower extract composite film offers a novel perspective for the design and development of bio-based packaging films for preserving fresh fruits. The results serve as a foundation for the subsequent advancement and application of forsythia flower in the field of packaging.

The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread.

The influence of β-glucans on the properties of gluten-free dough and bread is still not fully explained, with the literature suggesting both positive and negative effects. The aim of this study was to investigate the effect of the molar mass of oat β-glucans on the properties of gluten-free bread. Gluten-free breads were baked under standardized conditions from a model gluten-free mix without and with a 1% or 2% share of oat β-glucans of a low molar mass of 24,540 g/mol, a medium molar mass of 85,940 g/mol and a high molar mass of 1,714,770 g/mol. The share of β-glucans affected the increase in water addition to the baking mix and dough yield proportionally to the molar mass and amount of β-glucans. The β-glucans of the highest molar mass, particularly at a 2% share, were most effective in increasing bread volume, reducing hardness and increasing the moisture content of the bread crumb on the day of baking, as well as reducing the increase in hardness and maintaining a high moisture content of the bread crumb after 1 day of storage, compared to bread without added β-glucans.

Enhancement of microbial safety and shelf life of salmon fillets by Lactiplantibacillus plantarum 299 V fermented in pomelo (Citrus maxima) peel extract

This study demonstrated the selective support of pomelo (Citrus maxima) peel extract (PPE) on Lactiplantibacillus plantarum 299 V growth, of which the resultant enhanced microbial safety and shelf life of salmon fillets. Incorporating PPE fermented with L. plantarum 299 V for 48 h (FPPE-48h) into alginate coating inhibited both the spiked Listeria monocytogenes and the spoilage - causing bacteria (psychotrophic bacteria, Enterobacteriaceae, Pseudomonas spp.) on salmon fillets during the 4-day chilled storage, resulting in 1–1.5 log CFU/g lower bacterial counts (P < 0.05). FPPE-48h effectively suppressed biogenic amine-producing bacteria, and remarkably retarded the accumulation of putrescine, cadaverine, histamine, and tyramine (P < 0.05). Last, the key antimicrobial substances generated during the late stage of PPE fermentation were profiled using non-target ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) analysis. This study exemplifies a successful approach of fermenting probiotic utilizing food by-products/food waste to enhance the safety and shelf life of ready-to-eat foods.

Microorganisms’ Growth Inhibition in Poultry Meat Using Bacillus spp.

Meat processing enterprises are currently seeking ways to improve the efficiency of their operations. This study aimed to assess the presence of harmful microorganisms in poultry meat treated with a probiotic complex of Bacillus spp. bacteria during storage. Of the 2,516 meat samples collected from broiler chickens across six poultry processing enterprises in the Dnipropetrovsk region over three years, 1,845 samples tested positive for pathogens. Listeria spp. were isolated in 52.7% of meat samples, S. aureus in 28.7%, P. aeruginosa – in 6.9%, E. coli in 4.2%, and Salmonella spp. in 7.5%. The next stage of the study was the infection of 10 samples of poultry meat with pathogens of test cultures (Escherichia coli UNCSM - 007, Pseudomonas aeruginosa UNCSM - 012, Staphylococcus aureus UNCSM - 017, Listeria ivanovii UNCSM - 042, Salmonella Enteritidis UNCSM - 081), followed by aerosol treatment with a probiotic complex of Bacillus spp. (1.5×108 in ml (0.5 Mac Farland) administered at a dose of 1 ml per sample with daily registration of colony growth. Following pathogen contamination and a single aerosol treatment with the probiotic complex of Bacillus spp., the growth of E. coli and S. aureus was already suppressed on the second day of meat storage. The probiotic complex of Bacillus spp. was able to displace Salmonella Enteritidis on the third day and P. aeruginosa on day 4, but the growth of L. ivanovii could be observed only on day 5. The probiotic complex of Bacillus spp. formed visible biofilms from the five strains of microorganisms and remained viable for five days, forming a dense biofilm with a high accumulation rate of 4.73 D620. A distinctly noticeable ability to form microbial biofilms within three days was observed in planktonic forms of L. ivanovii up to 2.88 D620, followed by P. aeruginosa at 2.28 D620. Low biofilm density was observed for Salmonella Enteritidis (1.77 D620) and S. aureus (1.76 D620). The probiotic complex of bacteria of the genus Bacillus spp. shows potential for use in meat processing plants to prevent the growth of harmful microbial biofilms on meat products stored under refrigeration.

Flexural strength, fracture toughness, translucency, stain resistance, and water sorption of 3D-printed, milled, and conventional denture base materials.

To compare mechanical, optical, and physical properties of denture base materials fabricated with various 3D printing systems to reference milled and conventionally heat-processed denture base materials. Specimens of denture base materials were either 3D-printed (DLP in-office printer, CLIP laboratory printer, or material jetting laboratory printer), milled, or heat processed. 3-point bend flexural strength testing was performed after 50 hours of water storage following 1hour of drying (dry testing) or in 37°C water (wet testing). Fracture toughness was performed with a notched beam specimen after 7 days of water storage and tested dry. The translucency parameter was measured with 2mm thick specimens. Stain resistance was measured as color change following 14 days of storage in 37°C coffee. Water sorption was measured following 7 days of storage in 37°C distilled water. For dry testing, all but one of the 3D-printed materials attained higher or equivalent flexural strength as the reference materials. For wet testing, all 3D-printed materials attained higher or equivalent strength as the reference materials and dry-tested materials. For 3D-printed materials, wet testing increased displacement before fracture whereas it decreased displacement for the reference materials. Only two of the 3D-printed materials had similar fracture toughness as the reference materials. One of the 3D-printed materials was more translucent and one was more opaque than the reference materials. Only one of the 3D-printed materials absorbed more water than the reference materials. 3D-printed denture base materials have mostly equivalent mechanical, optical, and physical properties to conventional and milled denture base materials.

Green synthesized CeO2 nanoparticles-based chitosan/PVA composite films: Enhanced antimicrobial activities and mechanical properties for edible berry tomato preservation.

The current study is intended to enhance unique bioactive and eco-friendly composite films following a simple solvent-casting approach by incorporating cerium oxide nanoparticles (CeO2 NPs) with a chitosan (CS)/polyvinyl alcohol (PVA) matrix. Antimicrobial activity, preservation impact, mechanisms for the edible berry tomatoes and physicochemical properties of the produced films were tested. FTIR, SEM-EDX, XRD, UV–vis spectroscopy and contact angle were used to characterize the films. Incorporated (3.0 wt%) CeO2 NPs practically developed composite film's thermal stability, structural, mechanical, bioactive, antioxidant, barrier and wettability properties. The tomatoes' look, weight loss and stiffness were better preserved after 25 days of storage at room temperature (25 ± 5 °C) when 3.0 wt% CeO2 NPs films were used instead of the original CS/PVA film. CS and CeO2 NPs have unique physiochemical and antibacterial properties. Food packaging extensively investigates the modified films as antimicrobials and preservatives to increase the shelf life of packaged foods, owing to their ability to inhibit gram-positive bacteria (Bacillus cereus and Staphylococcus aureus), gram-negative bacteria (Klebsiella pneumoniae and Pseudomonas aeruginosa), and filamentous fungi (Bipolaris sorokiniana, Fusarium op., and Alternaria sp.). Our findings indicated that the CeO2/CS/PVA composite films could be used as effective wrapping materials for food preservation.

Application of yellow mustard gum in preparation of egg‐free mayonnaise

SummaryYellow mustard gum (YMG) is a natural hydrocolloid extracted from the viscous fraction of the seed coat, a by‐product of mustard seeds, and possesses superior emulsifying capacity in emulsions. However, there is no application of YMG for commercial products. The demand for vegan mayonnaise (VM) has increased in recent years and the challenge is to maintain the original consistency and taste while replacing eggs from conventional mayonnaise. To obtain high‐quality VM and to investigate the potential of YMG as a food additive, YMG was applied to VM at 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) in this study. The physical properties (index of stability, rheological properties and particle size characterisation), storage stability (visual stability, microstructure observation and cold tolerance) and texture of YMG‐formulated VM were measured and compared with commercial products to assess the quality and market prospects. The results showed that the VM obtained higher stability, more non‐Newtonian flow behaviour, and a smaller droplet size with higher YMG content. After 90 days of storage, no separation occurred in the YMG‐added VM. YMG improves the shelf‐life of VM, and mayonnaise formulated with YMG has comparative or better texture properties compared with commercial counterparts. Overall, YMG‐added VM could be more appealing to consumers favouring plant‐based foods and have the potential to substitute for traditional products. YMG is beneficial to vegan product development with clean‐label requirements.

Formulation Attributes Impact Immune Profile of an Oral and Thermostable COVID-19 Subunit Vaccine.

While approved vaccines for COVID-19 provide protection against severe disease and death, they have limited efficacy in the prevention of infection and virus transmission. Mucosal immunity is preferred over systemic immunity to provide protection at the point of entry against pathogens such as SARS-CoV-2. VaxForm has developed an oral vaccine delivery platform that elicits mucosal and systemic immune responses by targeting immune cells in the gut through C-type lectin receptors. The technology consists of microencapsulating the vaccine with an enteric polymer, which also results in enhanced thermostability. This article describes the formulation development and in vivo testing of a novel protein-based oral COVID-19 vaccine using this technology. Results demonstrate successful induction of immune response in mice and showed that the particle size of the vaccines following administration can impact the ratio of mucosal to systemic response. Immunogenicity and thermostability of liquid suspension and dry powder versions of the vaccine were compared in mice. The liquid suspension vaccine showed excellent heat resistance by maintaining immunogenicity after 14 days of storage at 60 °C. While further investigation is needed to determine correlates of protection and duration of response for mucosal immunity, this study demonstrates the vaccine's potential as a COVID-19 booster to enhance mucosal protection in humans and improve global access by lowering the cost of production, removing cold-chain requirements, and allowing self-administration.

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.

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 mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007: Impact on technological, nutritional, bioactive, and microbiological properties

This study aimed to assess the impact of adding strawberry and acerola jam, along with Limosilactobacillus mucosae CNPC007, on the technological, nutritional, bioactive, and microbiological properties of Greek-style goat yogurt. Six yogurt formulations were developed: without and with the addition of L. mucosae CNPC007 (CY and PY, respectively), and with 10 % and 15 % jam (CY10, CY15, PY10, and PY15, respectively). The inclusion of jam enriched the yogurt with phenolic compounds and significantly enhanced antioxidant activity, as measured by FRAP and ABTS assays. The highest values were observed after 28 days of storage in the PY15 formulation (0.177 ± 0.01 and 3.43 ± 0.01 µmol TEAC/g, respectively), compared to CY (0.013 ± 0.01 and 0.19 ± 0.01 µmol TEAC/g, respectively) and PY (0.010 ± 0.01 and 0.23 ± 0.01 µmol TEAC/g, respectively). This increase was likely driven by the presence of anthocyanins and flavonoids in the jam, as indicated by heatmap correlation analysis. DPI and EPI were also influenced by the addition of jam and L. mucosae CNPC007, with EPI increasing in the PY10 and PY15 formulations, reaching approximately 40 % after 28 days. The incorporation of jam resulted in a decrease in the L* (<90) and an increase in the b* (>14) color parameters. Additionally, jam-enriched formulations exhibited higher syneresis and lower water retention capacity (WRC) throughout storage compared to control formulations, with average syneresis exceeding 26 % and WRC falling below 75 % after 28 days. In general, all yogurt formulations showed a reduction in lactose, an increase in glucose and galactose, and the production of lactic acid during storage. The lower lactose content observed after 28 days of storage in the PY (0.84 ± 0.01 g/100 g), PY10 (0.82 ± 0.01 g/100 g), and PY15 (0.98 ± 0.01 g/100 g) formulations indicates active sugar metabolism by L. mucosae CNPC007. All formulations met microbiological safety standards, confirming their suitability for consumption. Formulations containing L. mucosae CNPC007 showed viable cell counts exceeding the minimum recommended to produce health benefits (>7 log CFU/g) throughout the 28-day refrigerated storage and after in vitro digestion. These findings underscore the potential of combining tropical fruit jams with probiotics to develop a multifunctional, value-added yogurt product that delivers substantial health benefits to consumers.

Activated carbon derived from Mahachanok mango seeds as a potential material to delay the ripening of mangoes

The mango processing industry in Thailand generates significant waste, with over 60 % consisting of mango seed. Mahachanok mango seeds, a by-product of mango processing, can be processed into highly porous activated carbon with potential application in agricultural and food preservation. This study investigated the potential of activated carbon derived from Mahachanok mango seeds on delaying the ripening of Nam Dok Mai mangoes. The activated carbon was prepared through a two steps process: biochar preparation followed by activation using KMnO4. The morphology of activated carbon was characterized by Fourier transform infrared (FT-IR) spectroscopy, Brunauer-Emmett-Teller (BET) surface area, and Scanning electron microscopy (SEM). The optimal carbonization temperature was determined, and the activated carbon was applied to mango storage. The mango ripening was assessed by measuring weight loss, total color difference (ΔE), firmness, total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio as a ripening level indicator. The optimal carbonization temperature was found to be 500 °C, yielding 25.47 % activated carbon with iodine number of 361.77 mg I2/g AC. The activated surface carbon contained hydroxyl and manganyl groups, with a BET-surface area of 0.649 m2/g. Mangoes stored with 10 g of synthesized activated carbon exhibited the best delay in ripening, extending the ripening process by five days compared to the control. On the 8th day of storage, mangoes became early ripe with firmness and TSS/TA values for 10 g of synthesized activated carbon were 0.467 N/mm and 22.35, respectively (p < 0.05). The TSS/TA ratio indicated that this treatment effectively maintained mango quality for up to 14 days of storage. Activated carbon derived from Mahachanok mango seed shows promising results in delaying mango ripening, especially when used at 10 g dosage. This approach utilized food processing waste to create a valuable product for post-harvest handling, potentially improving the freshness of exported fruit.

Efficacy of Pogostemon cablin essential oil loaded chitosan nanoemulsion as novel coating agent for inhibition of potato sprouting and maintenance of storage quality

Application of synthetic compounds to inhibit potato sprouting is a major challenge in the storage conditions. The replacement of synthetic compounds by essential oils for inhibition of potato sprouting is of current research hotspot. This is the first time investigation on encapsulation of Pogostemon cablin essential oil into chitosan nanoemulsion (Ne-PCEO) and its application as coating agent for anti-sprouting activity of potato tubers. The Ne-PCEO was characterized through SEM, DLS, FTIR, and XRD assay along with controlled delivery of PCEO. The Ne-PCEO coating inhibited in-vivo potato sprouting and regulated gibberellins (GA3) and aminocyclopropane-1-carboxylate (ACC) content along with impediment of respiration rate over 90 days of storage at 25 ± 2 °C (RH ∼ 70 %). The Ne-PCEO coating also prevented the weight loss, starch degradation, and increased the reducing sugar content of tubers without affecting the sensory qualities (p < 0.05), which strongly recommends its potential application as novel anti-sprouting coating agent for maintenance of potato storage quality.

Realizing the Rapid Release of Drag Reducers via pH-Induced Oil Phase Transition of Inverse Emulsion.

As a key component of slickwater fracturing fluids, emulsion drag reducers play a vital role. The dissolving capacity of traditional emulsion drag reducers is improved by adding hydrophilic surfactants, which leads to poor stability of the emulsion drag reducer. In order to eliminate the contradiction between stability and release of the emulsion drag reducer, here, pH-responsive polymer emulsion was fabricated using the switching solvent (HA) and white oil as the continuous phase. Monomer emulsions exhibit obvious pH-responsive behavior. This is because the deprotonation of HA by pH stimulation leads to a change in the oil-water ratio of the emulsion, thereby facilitating the demulsification of emulsion. The remarkable stability of the monomer emulsion benefits the preparation of inverse emulsion polymers (P(AM-AA-AMPS)). The obtained P(AM-AA-AMPS) polymer emulsion features remarkable stability even after 15 days of storage. Importantly, the P(AM-AA-AMPS) polymer was released from the emulsion efficiently by pH stimulation instead of introducing an extra hydrophilic surfactant, which confirmed the improvement of polymer release by pH stimulation. The viscosity of the P(AM-AA-AMPS) polymer aqueous solution reaches a maximum value of 96 mPa s within 80 s at a pH value of 9.2. The release efficiency of P(AA-AM-AMPS) polymer emulsion is increased by 33% in comparison with that of traditional polymer emulsion (2 min). The P(AM-AA-AMPS) emulsion demonstrated remarkable drag-reduction performance by achieving a drag-reduction rate of 73% at a concentration of 0.05 wt %. P(AM-AA-AMPS) polymer emulsion with pH responsiveness eliminates the contradiction between the stability and release of emulsion drag reducers. Research based on pH-responsive P(AM-AA-AMPS) polymer emulsion provides other ideas for the development of quickly dissolving and long-term storage drag reducers, which is helpful for the development of low-permeability oil and gas resources.

Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions

A freeze-dried lactic acid culture was prepared with an autochthonous strain of Lacticaseibacillus paracasei TRA061676 (Lp-TRA061676), cultivated in skimmed goat milk and its technological suitability in the production of Minas Frescal Goat Cheese (MFGC) was investigated. The viability of the freeze-dried culture was greater than 8.92 Log CFU g−1 during 360 days of storage at −22 °C. Lp-TRA061676 incorporated into MFGC showed remarkable survival, with populations of 9.65 Log CFU g−1 and a survival rate under in vitro gastrointestinal tract conditions of 96.90% for 28 days at 4 °C. Lp-TRA061676 did not modify the proximate composition of MFGC, but it affected the physicochemical characteristics and instrumental color, and improved the product's texture. These results demonstrate the suitability of Lp-TRA061676 for producing MFGC and the potential of this cheese to be used as an effective matrix to protect the strain from gastrointestinal conditions.

Pioneering high barrier packaging for pressure assisted thermal sterilization of low-acid food products

Pressure-assisted thermal sterilization (PATS) utilizes flexible packaging with low oxygen and water vapor transmission rates (OTRs, WVTRs). In this study, pouches made from metal oxide (MO)-coated (A–D) and ethylene vinyl alcohol (EVOH)-containing (E, F) multilayer films were filled with water and mashed potatoes (MP), preheated at 98 ± 0.5 °C for 10 min, and processed using a pilot-scale high-pressure processing machine (HPP) at 600 ± 5 MPa for 300 s. The initial vessel temperature and the fluid medium were 90 °C, and during processing, the temperature of the fluid medium increased to approximately 120 °C. After processing, the water-filled pouches were emptied, refilled with a novel oxygen indicator, and stored at 40 ± 0.2 °C for 80 days. The MP-filled pouches were stored at 49 ± 1 °C for 60 days. MO-coated film D contained fewer defects, had ultra-low OTRs and WVTRs, showed insignificant (p > 0.05) moisture absorption and changes in crystallinity after PATS processing, and exhibited minimal color change in both the oxygen indicator and the packaged MP during the 60 days of storage. The ultra-high barrier of film D could be attributed to the presence of multiple AlOx-coated PET layers that successfully prevented oxygen ingress, even after exposure to high temperature and pressure conditions during PATS processing. Among the EVOH-based structures, the Film F showed a 22.3 % lower OTR than Film E (p < 0.05), due to a 16.7 % greater EVOH-layer thickness, despite having a lower overall thickness than Film E. Overall, this study can assist packaging manufacturers in designing and developing high-barrier flexible packaging suitable for in-package, shelf-stable food products.

Enhanced edible films with Ferulic acid nanoemulsion: Fabrication, characterization, and preservation effects on fresh-cut Chinese water chestnuts

The cavitation produced by ultrasonication can generate strong shear forces and shock waves in the liquid medium, forming nanometer-sized droplets. In this study, ferulic acid (FA) nanoemulsions were prepared using ultrasonication for different durations. The FA nanoemulsion sonicated for 2.5 min exhibited the smallest droplet size (34.44 ± 3.38 nm) and the highest system stability. The compatibility of FA nanoemulsion with gelatin/starch edible films was further analyzed using Fourier-transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results indicated that the film containing the FA nanoemulsion sonicated for 2.5 min (G/S/FA2.5) demonstrated better film-forming ability, mechanical properties, and barrier performance. Moreover, due to its smallest droplet size and uniform distribution within the film matrix, the G/S/FA2.5 film also showed excellent antioxidant and antibacterial capabilities. Furthermore, the Rheological properties results of the film-forming solution indicate that G/S/FA2.5 possesses a better internal network structure and the most suitable viscosity value for application in food coatings. Finally, the film was applied to fresh-cut water chestnut stored at low temperatures (10 °C). The preservation experiment results showed that the FA nanoemulsion film can suppress up to 50.13% of the yellowing in fresh-cut Chinese water chestnuts by the 8 day of storage, effectively inhibiting the wrinkling on their surface. It significantly reduced the weight loss and spoilage of the water chestnut fruits, thereby extending their shelf life.

Almond protein as Pickering emulsion stabilizer: Impact of microgel fabrication method and pH on emulsion stability

We evaluated the ability of almond proteins to produce Pickering emulsions (EM) stabilized by microgels (MG) fabricated by three different methods (heat treatment–HT, crosslinking with transglutaminase–TG or calcium–CA), at two pH levels (pH 3 or 7). Compared to pH 7, acidic pH significantly denatured almond proteins (ellipticity ∼0 mdeg), decreased absolute zeta potential values (10.5 to 18.6 mV at pH 3 and − 24.6 to −32.6 mV at pH 7), and free thiol content (114.64–131.60 μmol SH/g protein at pH 3 and 129.46–148.17 μmol SH/g protein at pH 7 – except in CA-crosslinked microgels, p > 0.05). These changes led to larger microgel sizes (D3,2pH3: 26.3–39.5 μm vs. D3,2pH7: 5.9–9.0 μm) with lower polydispersity (SpanpH3: ∼ 1.94 vs. SpanpH7: 2.32, excluding CA-based samples). Consequently, the Turbiscan Stability Index (TSI) was higher in acidic conditions for all emulsions, except for the calcium-containing formulation (EM_CApH3), emphasizing the critical role of calcium binding in maintaining emulsion stability in acidic environments. Microgels prepared via the traditional heat treatment method produced emulsions with intermediate stability (TSI ranging from 3.4 % to 5.1 % at 28 days of storage). Conversely, TG-crosslinked microgels led to unstable emulsions at pH 3, likely due to the lowest zeta potential (+4.2 mV), whereas at pH 7, the greatest stability was attributed to bridging flocculation that created a stable gel-like structure. Indeed, emulsions with lower TSI (EM_CApH3 = 1.8 %, EM_CApH7 = 2.3 % and EM_TGpH7 = 1.0 %, at 28 days of storage) also exhibited higher elastic modulus (G') over frequency sweep, indicating that the strong elastic network was relevant for emulsion stability (up to 28 days). This study, for the first time, demonstrated the production of stable almond-based Pickering emulsions, with properties modulated by the pH and method used to fabricate the microgels.

Biochemical and physicochemical characteristics and volatile profiles of Erzincan Tulum cheese coagulated by herb-fortified artisanal lamb rennet

The characteristics of Erzincan Tulum cheese (ETC), an artisanal ewe-milk cheese and the first cheese with the designation of origin in Türkiye, are closely related to the geographical location of production and the human factors influencing every stage of the production process. This study aims to determine the influence of different coagulants (namely, herb-fortified artisanal lamb rennet (ALR), artisanal calf rennet (ACR), and commercial calf rennet (CCR)) on the biochemical, physicochemical characteristics, and volatile compounds of ETC, produced on the Heybeli plateau of the Erzincan province. Using artisanal rennet increased total solids, fat content, and acidity while decreasing pH and aw values. The highest PTA-SN (soluble nitrogen in 5 % phosphotungstic acid, w/v) and TCA-SN (soluble nitrogen in 12 % trichloroacetic acid w/w) values at the end of the ripening period (day 150 of storage) were observed in the ALR-Cheese (ALR-C). Furthermore, this cheese exhibited the highest rate of lipolysis (P < 0.01). Electrophoretograms revealed that αs-1 and β-casein degradation rates were the most significant in ALR-C. Following the 30th day of storage, the highest counts of lactic acid bacteria (LAB) were found in ALR-C. The most rapid reduction of coliforms, E. coli, and yeast-mold was observed in this sample throughout the storage. Eighty-nine volatile compounds were identified in the samples. Particularly noteworthy, ALR-C exhibited the highest ratios of hexanoic, octanoic, and decanoic acids after 90 days of storage. Additionally, steroid compounds were exclusively detected in this sample. The findings of this research make a substantial contribution to the existing literature concerning rennet types and the aromatic profile of ETC. These aspects are crucial for further investigations to enhance the cheese's quality and safety.

Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and different storage periods.

This study aimed to investigate the impact of slightly acidic electrolyzed water combined with lithium magnesium silicate hydrosol on the quality of fresh slices of Gastrodia elata under varying storage temperatures, including room temperature fresh slices of Gastrodia elata 25 °C and 37 °C. Fresh slices of Gastrodia elata 25 and 37 samples were stored for 13 days and extensively analyzed for color, weight loss, decay index, bacterial count, vitamin C, and polysaccharide contents during different storage periods. The findings revealed that the slightly acidic electrolyzed water + hydrosol treatment notably decreased weight loss and decay index compared to distilled water and slightly acidic electrolyzed water treatments. Moreover, fresh slices of Gastrodia elata treated with slightly acidic electrolyzed water + hydrosol exhibited untraceable bacterial counts after 3 days, with counts starting to increase after 7 days of storage. The bacterial counts rose from 3.25 to 5.36 and from 4.13 to 5.79 log CFU/g under both storage conditions. The application of slightly acidic electrolyzed water + hydrosol resulted in reduced chromaticity values of L*, a*, and b* on the Gastrodia elata surface, along with a lower percentage loss of polysaccharide contents and vitamin C compared to distilled water and slightly acidic electrolyzed water treatments. These results suggested that Gastrodia elata treated with slightly acidic electrolyzed water + hydrosol maintained its quality characteristics and nutritional attributes, exhibiting greater stability during storage.