Food Deterioration Research Articles

Increasing Community Capacity of Rice Moles as an Effort to Reduce Methane Gas (Ch4) Pollution

Natural harm is progressively disturbing the local area. This can cause sporadic seasons, streak floods in the stormy season, and constant high temperatures during the dry season. This has suggestions for individuals' lives, like diminishing food creation. Diminished food creation affects hunger. Ecological harm can be brought about by one incredibly inconsequential thing and is frequently finished by moms. That is tossing out the remainder of the food like rice. The way tossing out extra rice is quite destructive to the climate. In particular, food deterioration can affect the rise of methane gas (Ch4) contamination which is hurtful to the environment. Hence, the Agribusiness Masters, Faculty of Agriculture, Wijaya Kusuma University, Surabaya, welcomes people, particularly the PKK ladies of Customs Housing Asri Sidoarjo, to comprehend the significance of safeguarding the prevailing climate. Local area administration changed over lifeless extra rice food into neighborhood microorganisms (MOL). Since MOL can be utilized for harmless to the ecosystem, natural composts.

Microbe-fabricated nanoparticles as potent biomaterials for efficient food preservation

In recent years, cutting-edge nanotechnology research has revolutionized several facets of the food business, including food processing, packaging, transportation, preservation, and functioning. Nanotechnology has beginning to loom large in the food business as the industry's demand for biogenic nanomaterial grows. The intracellular and extracellular synthesis of metal, metal oxide, and other essential NPs has recently been explored in a variety of microorganisms, including bacteria, actinomycetes, fungi, yeasts, microalgae, and viruses. These microbes produce a variety extracellular material, exopolysaccharides, enzymes, and secondary metabolites which play key roles in synthesizing as well as stabilizing the nanoparticle (NPs). Furthermore, genetic engineering techniques can help them to improve their capacity to generate NPs more efficiently. As a result, using microorganisms to manufacture NPs is unique and has a promising future. Microbial-mediated synthesis of NPs has lately been popular as a more environmentally friendly alternative to physical and chemical methods of nanomaterial synthesis, which require higher prices, more energy consumption, and more complex reaction conditions, as well as a potentially dangerous environmental impact. It is critical to consider regulatory measures implemented at all stages of the process, from production through refining, packaging, preservation, and storage, when producing bionanomaterials derived from culturable microbes for efficient food preservation. The current review discusses the synthesis, mechanism of action, and possible food preservation uses of microbial mediated NPs, which can assist to minimize food deterioration from the inside out while also ensuring that food is safe and free of contaminants. Despite the numerous benefits, there are looming debates concerning their usage in food items, particularly regarding its aggregation in human bodies and other risks to the environment. Other applications and impacts of these microbe-fabricated NPs in the context of future food preservation prospects connected with regulatory problems and potential hazards are highlighted.

Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato

Edible coatings prevent physicochemical and biological food deterioration. Using bioactive compounds like essential oils can enrich films. In this study, edible films from chitosan (C), casein (Z) and oregano (OEO) were developed, and their physicochemical, barrier, antimicrobial, antioxidant, and structural properties (FTIR, SEM) were investigated. The C1Z3 ratio had good mechanical and inhibitory properties, and OEO improves flexibility, barrier, hydrophobic, antimicrobial, and antioxidant properties. The physicochemical and microbiological properties of cherry tomatoes were affected by C1Z3 and C1Z3O1.5 coatings. Coated fruits were stored at 4 °C for 32 days. The best results for weight loss, shrinkage, and titratable acidity were found to be 17.88%, 31.12%, and 0.15% in C1Z3O1.5 coated cherry tomatoes, respectively.The TMAB of C1Z3O1.5 coated fruits was less than detectable and the fungal growth was inhibited for 28 days. Accordingly, by adding OEO to chitosan/casein coatings, the spoilage process of cherry tomatoes was delayed for long-term storage.

A REVIEW ON THE TOXICOLOGICAL EFFECTS OF FOOD PRESERVATIVES USING ALLIUM CEPA L. AS TEST PLANT

Food preservatives are predominant in preserving foods to steer clear of food deterioration, spoilage and poisoning. The effects of food preservatives have minor and major concerns in terms of health. Many researchers have reported that some of these preservatives can even cause death. With that, this review article focuses on summarizing the main toxicological findings of five certain preservatives of food to Allium Cepa L. as the test plant. The review article is the outturn of different literature reviews of all relevant papers from peer review and high impact journal s. In an effort to pique the reader’s interest in the selected food preservatives that were being tested in Allium cepa. Cytologic tests result in a Cytological abnormality that the mitotic index of the tested Allium cepa treatment group decreases as it was compared to the controlled groups. As indicated, there are Cytological abnormalities in which the deoxyribonucleic acid synthesis inhibited its activity that resulted in inhibition of plant growth and a drastic reduction of its protein content. Furthermore, food preservatives play a crucial role in preserving food shelf life and its physical appearance through time. Some studies have found that preservatives have high effects in genetics which are considered lethal and dangerous to any living species. As time progresses, further studies and research may be able to obtain a drastic change and a compelling result in the preservation of foods that affect every organism.

Smart System for Food Quality Detection and Transportation Using IoT

Abstract: Food inventory network process involves crops assortment, handling of food, transporting and conveyance to the entire dealer on the lookout. Reaped food sources disintegrate from the second they are collected due to assaults from chemicals, oxidation, and microorganisms. These incorporate microscopic organisms, form, yeast, dampness, temperature, and substance response. The deterioration of new food has expanded over the long haul because of the multistage slow food inventory network process. The ID, detectability, and constant following of products in supply chains have forever been a test. The approach of the Internet of Things and distributed computing has brought another way to deal with the food store network process for better participation among store network accomplices. The inventory network the executives (SCM) benefit extraordinarily through mechanization dependent on key advancements of IoT. Keywords: IoT, Food Supply, Tracking, Food Safety, Distributed Computing

UV Blocking and Oxygen Barrier Coatings Based on Polyvinyl Alcohol and Zinc Oxide Nanoparticles for Packaging Applications

Photodegradation and oxidation are major causes of the deterioration of food, resulting in darkening, off-flavors, and nutrient deficiency. To reduce this problem, novel functional polymeric materials are being developed to retain food’s light sensitivity. Nanofillers are also used in a polymeric film to produce effective UV blockings and oxygen barrier coatings so that the degradation of the food can be delayed, thereby increasing the shelf life. For this purpose, polyvinyl alcohol coatings were prepared by the incorporation of ZnO nanoparticles. Polyvinyl alcohol is a naturally excellent barrier against oxygen, and the addition of ZnO particles at the nanoscale size has demonstrated effective UV blocking capabilities. In this work, the hydrothermal technique is used to produce ZnO nanoparticles, and these produced particles are then incorporated into the polyvinyl alcohol to produce thin films. These films are characterized in terms of the compositional, macroscopic, microscopic, and optical properties via X-ray diffraction (XRD), FTIR, scanning electron microscopy (SEM), and thermogravimetric analysis (TGA), as well as UV–VIS spectroscopy. ZnO nanoparticles at different concentrations were incorporated into the PVA solution, and the films were processed via the blade coating method. With the addition of ZnO, the oxygen transmission rate (OTR) of pure PVA was not altered and remained stable, and the lowest OTR was recorded as 0.65 cm3/m2·day·bar. Furthermore, the addition of ZnO increased the water contact angle (WCA) of PVA, and the highest WCA was recorded to be around more than 70°. Due to this, water permeability decreased. Additionally, PVA/ZnO films were highly flexible and bendable and maintained the OTR even after going through bending cycles of 20K. Furthermore, the addition of ZnO showed a significant UV blocking effect and blocked the rays below a wavelength of 380 nm. Finally, the optimized films were used for packaging applications, and it was observed that the packaged apple remained fresh and unoxidized for a longer period as compared with the piece of apple without packaging. Thus, based on these results, the PVA/ZnO films are ideally suited for packaging purposes and can effectively enhance the shelf life of food.

An evaluation of volatiles and phenolic compounds in conjunction with the antioxidant capacity of endemic endangered species of Erodium hendrikii Alpinar

This study considers the chemical composition of an endemic endangered Erodium species (E. hendrikii), which grows naturally in the Turkish flora. The non-polar compounds and fatty acids from air-dried above-ground parts of the plant were analyzed using GC–MS, while phenolic acids and flavonoids were evaluated using UHPLC-MS/MS. Palmitic acid (5.23 mg/g dw) followed by linoleic acid (3.81 mg/g dw) were the major fatty acids, and n-hexadecanal (60.75%, dw) followed by n-tetradecanal (12.99%, dw) were the main non-polar compounds identified in the plant. The major phenolic acids (nmol/g dw) in the plant were protocatechuic acid (90.07) in free, ferulic acid (430.90) in ester, gallic acid (2450.51) in glycoside, and ester-bound (527.05) forms. The crude extract was represented by the highest caffeic acid (3189.56) content. In addition, hesperidin (259.56 nmol/g dw) was determined as the major flavonoid in the crude extract. This crude extract was further fractioned via solid-phase extraction and its three further partial fractions were obtained using water, ethyl acetate, and methanol. The methanol fraction yielded the highest antioxidant capacity among the fractions. A strong correlation and linear regression were determined between the phenolic contents and antioxidant capacity values of the crude extract and the three further partial fractions of the plant. These findings represent the first data concerning the phytochemical composition of E. hendrikii Alpinar and may be useful in the future development of antioxidant and antimicrobial agents for food preservatives against problems of food deterioration.

Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions.

Foodborne pathogens are one of the major causes of food deterioration and a public health concern worldwide. Antimicrobial peptides (AMPs) encrypted in protein sequences from plants, such as chia (Salvia hispanica), might have a crucial role in the inhibition of bacteria. In this study, the antibacterial activity and stability of chia peptide fractions (CPFs) were evaluated for potential applications in food preservation. Three CPFs (F < 1, F 1-3, and F 3-5kDa) were obtained by enzymatic hydrolysis of a protein-rich fraction and subsequent ultrafiltration. Gram-positive bacteria were susceptible to F < 1. This fraction's more significant inhibition effect was reported against Listeria monocytogenes (635.4 ± 3.6µg/mL). F < 1 remained active after incubation at 4-80°C and a pH range of 5-8 butwas inactive after exposure to pepsin and trypsin. In this sense, F < 1 could be suitable for meat and dairy products at a maximum reference level of 12-25mg/kg. Multicriteria analysis suggested that KLKKNL could be the peptide displaying the antimicrobial activity in F < 1. These results demonstrate the potential of this sequence as a preservative for controlling the proliferation of Gram-positive bacteria in food products.

Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry.

Food contamination with microorganisms is responsible for food spoilage, deterioration and change of organoleptic properties of foods. Besides, the growth of pathogenic microorganisms can provoke serious health problems if food is consumed. Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially in applying antimicrobials into delivery systems, such as sachets. Chile is a relevant hotspot for biodiversity conservation and a source of unique bio-resources with antimicrobial potential. In this review, fifteen native plants with antimicrobial properties are described. Their antimicrobial effects include an effect against human pathogens. Considering the emergence of antimicrobial resistance, searching for new antimicrobials to design new strategies for food pathogen control is necessary. Chilean flora is a promising source of antimicrobials to be used in active packaging. However, further studies are required to advance from laboratory tests of their antimicrobial effects to their possible effects and uses in active films.

Colorimetric indicators of açaí anthocyanin extract in the biodegradable polymer matrix to indicate fresh shrimp

Colorimetric indicator or freshness indicators hold great potential to reduce food waste. Films off açaí anthocyanins extract (AE) with different concentrations molars of two plasticizers glycerol (GLY) or triethyl citrate (TEC), for application fresh shrimp, real time were evaluated. The AE undergoes a visible pink/violet to green/yellowish color change in response to different pH's, which is an indicator of microbial spoilage in shrimp. The CI were exposed to ammonia, and analyzed through infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), ultraviolet spectroscopy, and visual colorimetric. The immobilization of the plasticizers into the CA polymer matrices were confirmed through FT-IR spectra and SEM micrographs. In vitro chromatic transition of the indicators exposed to ammonia vapors, were visually more perceptible when they were produced with 7.2 mols of GLY or 1.8, 3.6, and 7.2 mols of TEC. For the real-time analysis of the application of colorimetric indicators in gray shrimp samples, the indicators that had plasticizers showed perfect color change at the exact time of food deterioration. The colorimetric indicators developed in this study using different molar concentrations of plasticizers are simple, effective and a great eco-friendly alternative to chemical sensors already developed so far.

Forecasting the Consequences of the Cost of Mineral Fertilisers on the Development of the Corn Market in Ukraine Using AGMEMOD Models

In the past decade, from 2012 to 2021, Ukraine has doubled its maize production. The increase in gross corn yields is associated with the use of modern cultivation technologies by farmers, which increase the resistance of plants to adverse environmental factors and adjust the mineral nutrition of plants with regard to weather conditions. One of the most important components of such technologies is the use of mineral fertilisers, the optimal amount of application of which depends not only on the level of grain yield, but also on the efficiency of production and grain quality. However, the rapid increase in world natural gas prices during 2021 has created new challenges and threats for the further development of the grain market in Ukraine. After all, world prices for mineral fertilisers have increased by 110% since 2021, according to the World Bank. Under these conditions, a radical increase in the cost of mineral fertilisers threatens to ensure the competitiveness of Ukrainian corn in the domestic and foreign markets, which would eventually lead to higher food prices and deterioration in the level of food security in the country. This may negatively affect the gross yields and export potential of the grain industry. The purpose of the study is to assess the current state of supply and demand in the corn market in Ukraine and predict the consequences of the impact of changes in the cost of mineral fertilisers on the main parameters of its development according to probable scenarios, using the AGMEMOD econometric partial equilibrium model for the period up to 2025, which creates prerequisites for improving the efficiency of making and implementing management decisions and contributes to achieving the goals of national agrarian policy. The following methods were applied: monographic, abstract and logical, comparative analysis and expert assessments, tabular, statistical and economic, factor analysis, economic and mathematical modelling. The result of the study is an assessment of the current state and identification of the main factors influencing supply and demand in the corn market. Using multiple linear regression, the influence of the main factors on the yield of corn for grain in agricultural enterprises of Ukraine for 2001-2020 is determined. The dynamics of the balance of supply and demand in the corn grain market in Ukraine is analysed. The consequences of changes in the cost of mineral fertilisers on the main parameters of the corn market development in Ukraine are predicted according to probable scenarios using the AGMEMOD econometric partial equilibrium model for the period up to 2025. Based on the calculations made, it is proved that the high yield of corn and the favourable current price environment for grain will ensure a sufficient level of profitability of this grain crop. Methods for improving the mechanism of reducing the cost or compensation of expenses for the purchase of mineral fertilisers for commodity producers are proposed. Methodological and practical aspects of forecasting the consequences of changes in the cost of mineral fertilisers on the main parameters of corn market development in Ukraine using the AGMEMOD econometric partial equilibrium model for the period up to 2025 have been further developed. The proposed methodological approaches and findings can be used by state and industry management bodies in the development of priority areas for improving the effectiveness of the grain industry in Ukraine.

Antifungal and physicochemical properties of Ocimum essential oil loaded in poly(lactic acid) nanofibers.

Poly(lactic acid) (PLA) nanofibres containing different proportions of the essential oils from Ocimum basilicum L. and Ocimum gratissimum L. were prepared by solution blow spinning method. The essential oils were extracted by hydrodistillation and characterized by gas chromatography. MEV, contact angle, DSC and FTIR were used to characterize the nanofibres. The effect of bioative nanofibres on the growth of the fungus and on the production of ochratoxin A were evaluated using the fumigation test. Linalool, 1·8-cineole and camphor were the principal components of the essential oil from O. basilicum, and eugenol was the principal constituent in the oil from O. gratissimum. An increase in the average diameter of the nanofibres was observed with the addition of the essential oils. The essential oils acted as a plasticizer, resulting in a reduction in the crystallinity of the PLA. The encapsulation of essential oils in PLA nanofibres was verified by FTIR. An effective antifungal and antimicotoxygenic activity against Aspergillus ochraceus and Aspergillus westerdjikiae was observed for the bioative nanofibres. These results confirm the potential of PLA nanofibres containing the essential oils for the control of toxigenic fungi that cause the deterioration of food and are harmful to human health.

An Application of Analytic Hierarchy Process and Entropy Weight Method in Food Cold Chain Risk Evaluation Model.

The food cold chain is a special type of cold chain that refers to a system in which refrigerated and frozen food is always kept in the specified low-temperature environment in all links from production, storage, transportation, sales, distribution to consumption, so as to ensure food quality and to prevent food deterioration caused by temperature fluctuation. In recent years, the coronavirus disease 2019 (COVID-19) has brought a great impact on people’s life and the social economy and also threatened the large-scale food cold chain. Through the effective identification and evaluation of high-risk factors in the food cold chain, this article has found the major risks that have a great impact on the entire food cold chain and proposes the specific measures of risk management and control to solve the problems of food cold chain and reduce risks quickly and efficiently to ensure the stability and safety of food cold chain and avoid the serious food safety accidents. The contribution of this article is reflected in three aspects, namely, (1) applies the expert system based on professional knowledge and rich experience and constructs a classification and identification system structure of food cold chain risk indexes, which lay a foundation for further identifying and evaluating the major risks of the food cold chain; (2) designs a comprehensive index weighting method combining the AHP method and entropy weight method to quantitatively evaluate the major risks. This comprehensive method combines a hierarchical structure system, evaluation algorithm, subjective factor correction algorithm, and so on. The evaluation results are more accurate, have a high matching degree with reality, and have good theoretical and practical significance; (3) analyzes and explains the major risks of the food cold chain in the non-epidemic situations and COVID-19 situations. Proposals and measures for risk management and control are put forward, which have wide practical significance.

Colorimetric oxygen indicator films based on β‐cyclodextrin grafted chitosan/montmorillonite with redox system for intelligent food packaging

Oxygen is an important factor in food deterioration; thus, packaging, with an in‐built oxygen indicator, has been widely developed. Here, a safer, natural product‐based, colorimetric oxygen indicator film based on β‐cyclodextrin grafted chitosan/montmorillonite with methylene blue/glucose system was fabricated. Methylene blue in the activated films was reduced to leuco‐form (colourless) by glucose and reverted to blue with oxygen exposure. Glucose, as well as the reducing agent for methylene blue, crosslinked the chitosan. In addition, the grafting of β‐cyclodextrin onto chitosan and the addition of montmorillonite as well as humidity led to the faster colour changes of the films. The colour recovery of films could delay by covering them with a poly(ethylene terephthalate) (PET) film. The activated films showed good storage stability at low temperature which is suitable for the package of refrigerated food products. The films had the potential to be used as natural‐based colorimetric oxygen indicators for food packaging.

Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers.

Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf powder and crude extracts of both Moringa oleifera and olive in chicken burgers were studied for their antioxidant potential in preventing fat oxidation during storage. Antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl). The results showed the highest DPPH radical scavenging with IC50 values of 2.397 ± 0.10 mg/mL in the Moringa leaf. Total phenolic content (TPC) was crude olive extract > crude Moringa extract > olive leaf > Moringa leaf. The total flavonoid content (TFC) was significantly higher in the olive leaf and its crude extract than in the Moringa leaf and its crude extract. The pH, total volatile nitrogen, and sensory properties were affected by the addition of olive and Moringa (leaf and crude extracts) to chicken burgers refrigerated for 20 days. The addition of Moringa and olive leaf powder decreased lipid oxidation and PV after 10 days of storage. In general, Moringa and olive leaf treatments slowed the deterioration of meat, suggesting their use as preservatives to extend the shelf-life of chicken burgers.

Zn-doped carbon dots-based versatile bioanalytical probe for precise estimation of antioxidant activity index of multiple samples via fenton chemistry

The significance of antioxidant activity determination in health sciences and food technology has become a hot research area as it is directly related to oxidative stress which is affiliated with several diseases and food deterioration. Herein, we fabricated a Zn-CDs-based (Zn-doped carbon dots-based) bioanalytical probe for the estimation of antioxidant activity index (AAI) to cope with the truncated robustness, high interference effect in complex samples, photo-bleaching, and low stability of the traditional techniques. Besides, the novel AAI standardized the presentation of the results by considering the transducer, Zn-CDs, concentration as reported results vary diversely for the same sample. In principle, free radicals quenched the fluorescence of the probe via inner filter effect and dynamic quenching. The presence of antioxidants hindered the fluorescence quenching by sequestering the free radicals from the reaction. The designed nanoreagent was validated for its applications using ascorbic acid, human serum, topical cosmetic formulation, and tomato juice samples. The bioanalytical probe demonstrated precise linearity, high robustness, low interference effect, and analytical equivalence when compared to the DPPH free radical assay. Hence, it can be used for the diagnosis and follow-up of oxidative stress-related ailments, developing and characterizing cosmeceuticals, analysis of antioxidant-containing formulations, and assessing and controlling the quality of food products. It is the first report to explore the antioxidant feature of Zn-CDs and its advantage for the estimation of AAI.

Gas Chromatography-Mass Spectroscopic, high performance liquid chromatographic and In-silico characterization of antimicrobial and antioxidant constituents of Rhus longipes(Engl)

Rhus longipes is one of those underutilized plant species with inherent values. Therefore, we conducted a phytochemical study and investigated the antioxidant and antimicrobial potentials of the plant extracts. Aqueous and ethanol extract was subjected to phytochemical analysis. Gas chromatography-mass spectroscopy was performed to identify the volatile compounds while high performance liquid chromatography was done to identify the phenolic and flavonoids in the ethanol extract. Bioactivity and molecular docking analysis was also done for the identification of the bioactive constituents. Tannins, flavonoids, phenolics, terpenoids, steroids, alkaloids, and saponins were identified both in the ethanol and in aqueous extracts of R. longipes. The extracts and ascorbic acid exhibited radical inhibition in a concentration dependent manner. The IC 50 values; 3.23, 4.13, 70.75 µg/mL (ABTS), 200.82, 103.63, 390.83 µg/mL (DPPH), 10.06, 93.46, 253.26 µg/mL (O 2 ), and 99.77, 109.23, 446.34 µg/mL (NO ) for ascorbic acid, ethanol and aqueous extract respectively showed that ethanol extract exhibited better radical inhibition than the aqueous extract. 4-hydroxybenzoic and 4-hydroxycoumarin were the most abundant phenolics in the extract. The ethanol extract of R. longipes demonstrated broad-spectrum antibacterial activity with inhibition zone of 25.5 mm against S. aureus, 27.5 mm against E. coli, and 20.5 mm against P. aeruginosa. The identified phytochemicals demonstrated inhibitory potentials against bacterial glucosamine 6-phosphate synthase, penicillin-binding protein 3, DNA gyrase and β-lactamase. It is evident that R. longipes have some antioxidant and antibacterial properties and the plant contain important phytochemicals with ability to retard food oxidation and deterioration and thus could be annexed for various industrial and medicinal purposes.

Study on Preparation and Characteristics of pH-Responsive Films Based on Carrageenan/Nanocellulose/Grape Peel Extract

In this paper, a new functional food packaging film material is successfully prepared from carrageenan (CG)-nanocellulose (NC)-grape peel extract (GPE) by immersion thermo-dry method, and the composite film material (CG-NC-GPE) is characterized and tested by different methods such as swelling analysis, scanning electron microscope (SEM), pH response detection (PHRD), and so on. The results showed that a functional group of chemical bonds appeared between GPE and NC-CG. With the addition of GPE, the mechanical ability and thermal stability of this composite film has changed. With excellent antibacterial ability, mechanical properties and pH response capability, the materials prepared in this study can be used to evaluate the deterioration of food and to provide the broad application prospects in food packaging.

Lipid oxidation and antioxidant delivery systems in muscle food.

Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross-processing with nonmuscle antioxidant-containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant-containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.

Performance analysis of a novel thermal energy storage integrated solar dryer for drying of coconuts.

The drying of food products is an essential step in the preservation of crops and agricultural by-products that serve as raw materials for numerous end applications. Solar drying with phase change materials (PCMs) is an efficient low-energy consumption process in the post-reaping stage, reducing food deterioration. A customized solar dryer setup was assembled using Cudappah (black) stones as the base of the drying chamber to facilitate the absorption of solar energy on its surface. The organic paraffin wax, with a melting point of 60 ℃, was used as PCM in the solar dryer. The novelty of the study is the application of a PCM in a solar dryer to improve the effectiveness of drying and decrease the absolute drying period and the microbial content in the dried coconut. The study compared the drying characteristics between open sun drying and solar drying without and with PCM (100 and 200g). The fabricated setup was utilised for drying coconut using a PCM-based solar drying method. The coconut was dried from an initial moisture content of 55.5% to a final moisture content of about 9%. The prototype dryer model minimized the use of the workforce, avoided improper drying, and decreased the absolute drying time. A total plate count (TPC) test was conducted to characterize the microbial content in the dried coconut. The microbial count decreased with the use of 200-g PCM as the use of PCM retained the heat for a longer time in the chamber. The drying time of coconut decreased by about 28 and 52h on using 100 and 200g of PCM, respectively, compared to open sun drying. The sensory characteristics like colour, taste, flavour, quality, and texture of the solar-dried coconut sample were superior to the sun-dried coconut sample.