Early Stage Of Storage Research Articles

Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties

The market for dairy powders, including high added-value products (e.g., infant formulas, protein isolates) has increased continuously over the past decade. However, the processing and storage of whey protein isolate (WPI) powders can result in changes in their structural and functional properties. It is therefore of great importance to understand the mechanisms and to identify the structural markers involved in the aging of WPI powders to control their end use properties. This study was performed to determine the effects of different storage conditions on protein lactosylations, protein denaturation in WPI, and in parallel on their foaming and interfacial properties. Six storage conditions involving different temperatures (θ) and water activities (aw) were studied for periods of up to 12mo. The results showed that for θ≤20°C, foaming properties of powders did not significantly differ from nonaged whey protein isolates (reference), regardless of the aw. On the other hand, powders presented significant levels of denaturation/aggregation and protein modification involving first protein lactosylation and then degradation of Maillard reaction products, resulting in a higher browning index compared with the reference, starting from the early stage of storage at 60°C. These changes resulted in a higher foam density and a slightly better foam stability (whisking) at 6mo. At 40°C, powders showed transitional evolution. The findings of this study will make it possible to define maximum storage durations and to recommend optimal storage conditions in accordance with WPI powder end-use properties.

Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils.

Volatile compounds from vegetable oils under lighting emitting diode (LED) illumination were analyzed during 12 weeks of storage using different containers. Pattern changes in volatile compounds were analyzed using an electronic nose based on MS. Vegetable oils were more influenced by container type than by illumination. The greatest change in volatile compounds was observed with use of polyethylene (PE) bottles. Amber bottles provided a light blocking effect during early stages of storage that decreased in strength after 12 weeks. Volatile components of vegetable oils were most influenced under fluorescent and blue LED illumination. In contrast, least changes in volatile contents was observed under red and green LED illumination. Appropriate LED colors and container types can provide good quality vegetable oil under a distribution chain system.

Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture

Effect of molecule migration on the hardening of high-protein intermediate-moisture foods (HPIMF) in the early stage of storage was investigated through low-field NMR, texture analysis, confocal laser scanning microscopy, scanning electron microscopy, and protein solubility analysis. Model systems were made of water, glycerol and sorbitol, together with sodium caseinate (NaCN), soy protein isolate (SPI) or whey protein isolate (WPI), and stored at 25°C to monitor molecular migration and the changes of texture, microstructure, and protein solubility. Both yield strain and yield stress of NaCN and SPI systems increased rapidly right after preparation, together with decreases in small molecules mobility and changes of microstructure, while WPI system showed more uniform structure without significant change of small molecules mobility. In addition, changes in protein solubility were observed in the SPI systems, but not in NaCN and WPI systems. These results suggested that the migration of small molecules (water, glycerol, and sorbitol) into protein particles during the early stage of storage could reduce the mobility of small molecules and might cause changes in microstructure, which could further cause hardening of HPIMF. In addition, the variation in protein sources was also a major factor contributing to the difference in texture properties.

Coupled population balance and heat transfer model for the description of ice recrystallization during long-term storage of ice cream

A coupled population and energy balance model describing separately growth and dissolution of the ice crystals was developed to simulate recrystallization by Ostwald ripening during long-term storage of ice cream. The model reproduced accurately (R2 > 0.90) measurements of the ice crystal average diameter for two ice creams (ICA and ICB) stored at temperatures between −5 and −18 °C for 104 days. Simulations indicated that ice crystal dissolution controls recrystallization during the early stages of storage, after which both growth and dissolution occur at decreasing rates. Carrageenan, ICB primary stabilizer, seemed to better preserve small ice crystals than locust bean gum, ICA primary stabilizer, by reducing ice crystal growth and dissolution rates. A sensitivity analysis indicated that the activation energy for ice crystal dissolution is the most significant model parameter and that the impact of heat transfer parameters is negligible because of the rapid change of the ice cream temperature.

No spatial patterns for early nectar storage in honey bee colonies

Honey bees, Apis, forage for nectar and pollen, which are subsequently stored in cells of their nests. Despite the importance of honey storage for colony survival, very little is known about decision making by honey bee workers that could optimise the transformation of nectar into honey. Here we test, using diagnostic radioentomology, whether workers use rules based on sugar concentration to optimise the spatial distribution of storage cells during nectar ripening. The data show that after the first 3 days of storing activity, various sugar concentrations were mixed in individual cells. A spatial clustering of cells with content of similar concentration was only occasionally observed. The results, therefore, suggest that at early stages of storage, spatial proximity of cells with similar sugar concentrations does not result in improved efficiency and, therefore, does not seem adaptive. The costs involved in locating particular cells probably outweighs the benefits of clustering. Alternatively, but not mutually exclusive, physiological constraints (e.g. variation in the perception of sugar concentration) might limit such optimisation behaviour. Storing behaviour can serve as a model to better understand food provisioning and complex organisation of insect societies.

Formation, optical property and stability of orange oil nanoemulsions stabilized by Quallija saponins

Nanoemulsions have the potential to deliver insoluble materials and yet provide a transparent appearance in clear beverage applications. The influence of oil phase composition, phase viscosity and homogenization conditions on the formation, stability and optical properties of orange oil-based nanoemulsions was investigated. The nanoemulsions were formed using Quillaja saponins (QS) and homogenization accomplished using Microfluidization®. The results indicated oil phase composition and viscosity ratio between phases are key parameters determining the mean droplet diameter (MDD) of the prepared nanoemulsions. Orange oil nanoemulsions stabilized by QS showed MDD as small as 67 nm corresponding to turbidity of 71 NTU at dispersed phase concentration of 0.5 mg/g. Lipid phase refractive index showed no effect on turbidity of orange oil nanoemulsions at MDD<150 nm, while MDD was linearly related to the turbidity with MDD ranging from 60 nm to 120 nm. Ostwald ripening was identified as main destabilization mechanism of orange oil nanoemulsions stabilized by QS at the early stage of storage. The rate of Ostwald ripening was reduced with increasing amounts of medium chain triglycerides (MCT) in the dispersed phase. An insoluble material, e.g., ester gum or MCT, was required to form stable orange oil-based nanoemulsions.

DIAGNOSING BITTER PIT IN APPLE DURING STORAGE BY CHLOROPHYLL FLUORESCENCE AS A NON-DESTRUCTIVE TOOL

Bitter pit is an important physiological disorder of apple that can develop on the tree but is most prevalent during storage. Delaying fruit maturation after harvest through controlled atmosphere storage and application of 1-MCP SmartFreshTM) can delay the onset of symptoms; however, significant losses may occur in long-term stored apples. It is hard to detect internal bitter pit using external examination alone. Current predictive methods are based on destructive internal quality assessments and mineral analysis. A non-destructive method to detect and predict the propensity of fruit to develop bitter pit at harvest and during the early stages of storage would improve store management practices. High risk ‘Bramley’ orchards were identified from over 100 orchards surveyed across the south east of UK in 2010/11. A subsample of susceptible orchards with fruit that consistently developed bitter pit in storage as well as orchards where fruit remained free from problems were selected. Trials were conducted over two consecutive seasons (2012/13 and 2013/14) to evaluate changes of chlorophyll fluorescence in SmartFreshTM treated and untreated ‘Bramley’ apples during storage. The relationship between chlorophyll fluorescence profiles and bitter pit incidence were similar in the presence or absence of SmartFreshTM. In the early stages of storage, the chlorophyll fluorescence profiles were able to distinguish between SmartFreshTM treated and untreated samples and correlated well with fruit maturity, rate of ethylene production and onset of bitter pit; however, they were less discriminatory in determining the severity of bitter pit in long-term storage. The most discriminant chlorophyll fluorescence characteristics correlated to bitter pit were identified. Models have been developed to predict the likely incidence and development of bitter pit during storage, although they are not capable of estimating severity of the disorder.

The effects of 1-MCP treatment on fruit quality of medlar fruit (Mespilus germanica L. cv. Istanbul) during long term storage in the palliflex storage system

In this study, the effects of 1-methylcyclopropene (1-MCP) treatments on ripening properties, postharvest characters, antioxidant activity, organic acids and sugar contents in medlar (Mespilus germanica L. cv. Istanbul) fruit were investigated. Medlar fruit were harvested at commercial harvest maturity and treated with 0.2, 0.4 and 0.6μLL−1 of 1-MCP for 24h at 0±0.5°C in a hermetically sealed 100L containers, and stored under the palliflex storage system (21% O2+0.03% CO2) at 0±0.5°C temperature with 90±5% RH for 60 days. Most of the physiological and biochemical changes during storage and ripening were affected by 1-MCP in a dose-dependent manner. The two higher concentrations 1-MCP treatments extended the storage life, decreased weight loss and delayed the rate of softening, loss of taste, browning incidence in skin color (C* and ho values). 1-MCP treatments also retarded the decline of titratable acidity. During the early stage of storage, total phenolics, total flavonoids, total condensed tannins, ascorbic acid, antioxidant activity and organic acids gradually decreased in all treatments. The reduced changes in the total phenolics, total flavonoids, total condensed tannins, ascorbic acid, antioxidant activity, as well as individual organic acid (malic and oxalic acids) contents showed the effectiveness of 0.4 and 0.6μLL−1 1-MCP in retarding fruit ripening. These results demonstrate that 0.4 and 0.6μLL−1 1-MCP treatments were effective in extending postharvest life and maintaining the quality of medlar fruit.

Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars

Various kiwi fruit cultivars, bred in Korea, were kept in cold storage for 8–24 weeks for possible increase of their quality. Firmness significantly decreased at initial time in all cultivars. The rate of softening was the slowest in “Hayward”, followed by “Hort 16A”, “Haenam”, “Daheung”, “Bidan”, “Hwamei”, and “SKK 12”. Sensory value increased with decreasing of firmness. Soluble solids content increased with storage time while acidity gradually decreased. Reducing sugar content significantly increased at early stage of storage with decreasing of starch content. There was no difference of these indices among cultivars. Respiration rate increased with time and then decreased during cold storage. Peaks time was different between cultivars, therefore we represented trend of respiration changes in all cultivars. All kiwi fruit cultivars showed climacteric patterns in respiration. The rate of softening was closely related to the degree and peak time of ethylene production. The highest shelf life was in “Hayward” and “Hort 16 A” (24 weeks) and the lowest in “SKK-12” (8 weeks). All investigated cultivars bred in Korea showed much lower shelf life than “Hayward” and “Hort 16 A”. Radical scavenging assays and chemometrical processing were used for the determination of bioactive kiwi fruits’ compounds. Polyphenols in water extracts were the highest in “SKK-12” and the lowest in “Hayward” [16.34 ± 1.11 and 5.30 ± 0.45 mg gallic acid equivalents (GAE)/g dry weight (DW)]. The values of β-carotene activities (27.61 ± 2.44% and 8.33 ± 0.74%) and Ferric-reducing/antioxidant power [(FRAP, Trolox equivalent (TE)/g DW) 24.55 ± 2.01 and 7.12 ± 0.41] were the highest in “SKK-12”. The lowest results were estimated in “Hayward”. All kiwi fruit cultivars showed a high level of correlation between the contents of phenolic compounds (polyphenols, tannins, and flavonoids) and their antioxidant values. We presented for the first time the results of shelf life of new cultivars bred in Korea and their comparison with the widely studied ones, such as “Hayward” and “Hort 16A”. Cold storage extended shelf life in kiwi fruit without any chilling injury or color change. According to the antioxidant properties of different cultivars, the highest was in “SKK-12” with the lowest shelf life and the lowest was in “Hayward” with the highest shelf life.

Co-Treatment of EFF and 1-MCP for Enhancing the Shelf-Life and Aroma Volatile Compounds of Oriental Sweet Melons (Cucumis melo var. makuwa Makino)

Compared to other melon types, oriental sweet melon (Cucumis melo var. makuwa Makino) is quite a different species with a shorter shelf-life due to its typical climacteric behavior and thin pericarp. The purpose of this experiment is to explore the effects of co-treatment of enhanced freshness formulation (EFF) and 1-methylcyclopropene (1-MCP) on physiological changes and the content of aroma volatile compounds introduced by them of two oriental sweet melon cultivars (Yumeiren and Tianbao) during storage. The melons were stored in incubators with temperature of 15°C and a relative humidity of 85% for 24 d during which fruit quality and related physiological index were measured. Compared to the control, both treatments delayed fruit weight loss rate and kept the fruit firmness, water content and soluble solids content. Ascorbate peroxidase (APX) and phenylalanine ammonia lyase (PAL) activities showed fluctuations in treated melons, while lipoxygenase (LOX) activity (P<0.01) and malondialdehyde (MDA) content (P<0.05) decreased compared to control. During the early stage of storage, alcohols and aldehydes were the main volatile compounds, and esters gradually increased during storage. Of all the esters, acetic esters were the main components, followed by oxalic acid esters and other esters. The total content of aroma volatile compounds, esters, alcohols and aldehydes of co-treated melons were all higher than those of 1-MCP treated and control melons. In addition, the aroma volatile peak of co-treated melons occurred later than that of 1-MCP treated and control melons. In summary, co-treatment of EFF and 1-MCP was more beneficial than 1-MCP treatment to delay ripening and senescence, maintain fruit quality, enhance shelf-life and improve levels of aroma volatile compounds.

매실의 첨가가 돼지 막창의 저장특성에 미치는 영향

본 연구에서는 매실의 첨가에 따른 돼지막창의 품질특성 변화를 확인하였다. 가열하지 않은 막창(생막창)과 <TEX>$100^{\circ}C$</TEX>에서 10분 동안 가열한 막창(가열막창)의 pH는 매실의 첨가에 따라 낮아졌다. L값과 a값은 생막창과 가열막창 모두 저장기간에 따른 변화는 미미한 것으로 확인되었다. 생막창의 b값은 저장 초기에는 매실의 첨가에 따른 상승이 확연하였으나, 저장기간이 지속됨에 따라 그 차이가 점점 줄어들었다. 가열막창의 b값은 매실의 첨가에 따른 b값이 약간 낮아졌으며, 저장기간에 따라 약간 감소하는 경향을 나타내었다. <TEX>${\delta}T$</TEX> 값은 생막창과 가열막창 모두 L값과 거의 유사한 패턴을 보였다. 생막창과 가열막창 모두에서 TBA가는 매실의 첨가농도에 비례하여 유의적으로 낮아졌으며, 매실 5% 첨가구와 10% 첨가구는 거의 TBA가에서 차이가 없었다는 것으로 확인되었다. VBN가는 매실을 첨가할 경우 생막창과 가열막창 모두에서 VBN의 증가속도는 대조구에 비해서 낮은 것으로 확인되었다. 저장 6일째부터 매실의 첨가농도에 비례하여 VBN가가 낮아졌으며, 매실을 5% 첨가할 경우 저장을 4일 이상 지연시킬 수 있는 것으로 확인되었다. This study was conducted to investigate the quality change of pork rectum by addition of maesil. pH of the pork rectum was decreased by the addition of maesil in a dose dependent manner. The changes in the L and a color values of both raw pork rectum and cooked pork rectum by storage were negligable. The b color value of raw pork rectum was certainly increased in the early stage of storage. The b value of cooked pork rectum, which was slightly dropped by addition of maesil, was decreased as storage progressed. In both raw and cooked pork rectum, thiobarbituric acid value (TBA) was significantly decreased in a dose dependent manner up to 5% addition of maesil. The volatile basic nitrogen (VBN) content in the ground pork rectum was conspicuously decreased by the addition of maesil. Consequently, the storage time of both raw and cooked pork rectum was extended more than 4 days by the 5% addition of maesil.

Dynamic changes in conjugated trienols during storage may be employed to predict superficial scald in ‘Granny Smith’ apples

In order to predict scald disorders in ‘Granny Smith’ apples, fruit were harvested from three different orchards and stored in controlled storage regimes of 2.5 kPa O2/2.5 kPa CO2 (CA) and 0.7 kPa O2/0.5 kPa CO2 (Ultra low oxygen; ULO) or in air after treatment with 1-MCP. Relationships between different oxidative markers (hydrogen peroxide, antioxidant potential, malondialdehyde), compounds related to α-farnesene metabolism (α-farnesene, conjugated trienols (CTols) including CTol258 and CTol281) and scald incidence were established. Our results showed that neither changes in fruit antioxidant potential, malondialdehyde nor the generation of hydrogen peroxide during storage were associated to scald and hence were not able to predict scald incidence. The ratio between conjugated trienols (CTol258/CTol281) failed to predict scald susceptibility on a short- or mid-term basis. In contrast, a novel and accurate model based on CTols accumulation dynamics (dCTols/dt) during early stages of storage (<50 days) is proposed. After validation of the model, a threshold value of δCTols/δt ≥ 5.5 is defined to predict scald occurrence in ‘Granny Smith’ apples.

Resistant responses of tomato fruit treated with exogenous methyl jasmonate to Botrytis cinerea infection

In this paper, we investigated the effect of exogenous methyl jasmonate (MeJA) on gray mould rot caused by Botrytis cinerea in tomato fruit and its mechanism related to reactive oxygen species (ROS) metabolism. The results indicated that MeJA at a concentration of 10mM effectively inhibited lesion diameter of gray mould rot in tomato fruit. Resistant response of MeJA-treated tomato fruit to B. cinerea was attributed to an accumulation of H2O2, concomitant with enhanced Cu–Zn superoxide dismutase (Cu–Zn SOD) gene expression and decreased catalase (CAT) transcript level during the early stage of storage. However, MeJA treatment stimulated CAT and ascorbate peroxidase (APX) gene expression, enhanced ascorbate (ASC) and glutathione (GSH) content, being beneficial for scavenging excess ROS and alleviating oxidative damage of proteins. These results indicated that mechanisms involved in the induction of the fruit resistance to B. cinerea might be associated with elicitation of antioxidative reaction and prevention of protein carbonylation in fruit. In addition, MeJA negatively affected plasma membrane integrity of B. cinerea spores and showed direct antimicrobial activity in vitro, suggesting MeJA has direct fungitoxic property against the pathogen.

Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.

Beef chops were stored at 4°C under different conditions: in air (A), modified-atmosphere packaging (MAP), vacuum packaging (V), or bacteriocin-activated antimicrobial packaging (AV). After 0 to 45 days of storage, analyses were performed to determine loads of spoilage microorganisms, microbial metabolites (by solid-phase microextraction [SPME]-gas chromatography [GC]-mass spectrometry [MS] and proton nuclear magnetic resonance [(1)H NMR]), and microbial diversity (by PCR-denaturing gradient gel electrophoresis [DGGE] and pyrosequencing). The microbiological shelf life of meat increased with increasing selectivity of storage conditions. Culture-independent analysis by pyrosequencing of DNA extracted directly from meat showed that Brochothrix thermosphacta dominated during the early stages of storage in A and MAP, while Pseudomonas spp. took over during further storage in A. Many different bacteria, several of which are usually associated with soil rather than meat, were identified in V and AV; however, lactic acid bacteria (LAB) dominated during the late phases of storage, and Carnobacterium divergens was the most frequent microorganism in AV. Among the volatile metabolites, butanoic acid was associated with the growth of LAB under V and AV storage conditions, while acetoin was related to the other spoilage microbial groups and storage conditions. (1)H NMR analysis showed that storage in air was associated with decreases in lactate, glycogen, IMP, and ADP levels and with selective increases in levels of 3-methylindole, betaine, creatine, and other amino acids. The meat microbiota is significantly affected by storage conditions, and its changes during storage determine complex shifts in the metabolites produced, with a potential impact on meat quality.

Microbial spoilage analysis and its effect on chemical changes and shelf‐life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures

SummaryMicrobial activity and spoilage of Norway lobster (Nephrops norvegicus) from Greek temperate waters, stored in air at 20, 5 and 0 °C was assessed. Microbial spoilage population, Total Volatile‐Base Nitrogen (TVB‐N), Trimethylamine‐Nitrogen (TMA‐N), pH and organoleptic changes were determined. Shelf‐life of Norway lobster stored at 20, 5 and 0 °C was 24, 72 and 96 h respectively. The product was spoiled due to the development of TVB‐N and melanosis of the carapace, as TVB‐N was apparent from the early stages of storage and correlated very well with microbial growth and shelf‐life. Pseudomonas sp. was the predominant spoilage bacterium. Product rejection coincided with TVB‐N levels of 330–400 mg kg−1 and Pseudomonas sp. population level of about 5 × 105 cfu g−1. Pseudomonas sp. and TVB‐N are presumably the Specific Spoilage Organism and the Chemical Spoilage Index of the product.

Visible/Near‐Infrared Spectroscopy Detects Autolytic Changes during Storage of Atlantic Salmon (Salmo salar L.)

Visible (VIS)/near-infrared (NIR) spectroscopy was used to investigate spectroscopic changes occurring during storage of Atlantic salmon fillets with and without bacterial growth. A storage experiment was conducted for 11 d postmortem. Bacterial growth was inhibited by soaking a group of salmon fillets in 3 mM NaN3 prior to storage, while a control group retained its normal bacterial growth. Spectra were obtained by directly applying the spectroscopic probe onto the loin part of each fillet stored under conditions accelerating degradation. Principal component analysis (PCA) was used to monitor and compare spectroscopic development of the 2 groups and the results showed that VIS/NIR spectral changes occurred in the control as well as the treated group of samples within a single day after filleting. After 2 d of storage, stored samples were distinguishable from those fresh in both groups and it was only after the microbial spoilage became pronounced (8 to 9 log colony forming unit [CFU]/g) that the spectra of the spoiled control samples could be differentiated from spectra of the treated samples with no bacterial growth. Microbial growth is therefore not the only explanation for the spectral variations prior to microbial spoilage. Nonmicrobial, autolytic changes including possible changes in the physical properties are also contributing. Our results show that VIS/NIR spectroscopy can detect autolytic changes occurring in salmon muscle during the early stage of storage, independent of microbial growth. Important spectroscopic changes occur even when microbial growth is not apparent. This indicates that VIS/NIR spectroscopy may be used to determine the degree of freshness before microbial spoilage becomes relevant.

Regulation of the expression of lipoxygenase genes in Prunus persica fruit ripening

Three genes of the lipoxygenase (LOX) family in peach (Prunus persica var. compressa cv. Ruipan 4) were cloned, and their expression patterns during fruit ripening were analyzed using real-time quantitative PCR. All of the three peach LOX genes had been expressed during fruit ripening; however, their expression patterns were significantly different. During the normal ripening of peach fruits, the expression levels of PpLox1, PpLox2 and PpLox3 increased in varying degrees accompanying upsurge of ethylene evolution. After treated by methyl jasmonic acid (MeJA), the peak of ethylene releasing occurred in advance, and the declining rate of fruit hardness was accelerated, the expression level of the three peach LOX genes in fruits markedly enhanced at the early stage of storage, but significantly decreased at the late storage stage. So, it could be suggested that all three LOXs relate to fruit ripening; however, their functions might be different. PpLox1 expression increase along with the upsurge of ethylene evolution in both control and MeJA-treated peach fruits suggested that PpLox1 probably played a major role in the peach fruit ripening. Expression peak of PpLox2 appeared at the 1 DAH (days after harvest) in both control and MeJA-treated peach fruits, while obvious changes in ethylene evolution and fruit hardness was not observed, which suggested that the rise of PpLox2 expression can be induced by certain stimulation related to ripening, such as harvesting stress and MeJA treatment. The expression of PpLox3 kept a lower level in the natural ripening fruits, whereas raced up at the early stage of storage in the fruits treated with MeJA, which indicated that PpLox3 was expressed inductively and had minor roles during the normal ripening of peach fruits, but when encountered with external stimulation, its expression level would rapidly enhance and accelerate the ripening of peach fruit.

Circulatory Risk in the Transfusion of Red Blood Cells With Impaired Flow Properties Induced by Storage

Red blood cell (RBC) flow properties (FPs), specifically their deformability, aggregability, and adherence to endothelial cells, play major roles in blood circulation. Their impairment, as occurs under various blood banking conditions, may contribute to circulatory impairment in recipients. Recent studies and meta-analyses show that the transfusion of stored RBCs (stRBCs) may be less beneficial than that of freshly collected units, which may thus adversely affect recipients, especially their circulatory function, thereby pointing to a potential role in the alteration of FPs of stRBCs. In this review, we present an up-to-date summary of the studies on the FP of stRBCs, clearly showing that they may be impaired at an early stage of storage, which may contribute considerably to transfusion-associated circulatory impairment in recipients. The alteration of the FPs of stRBC is attenuated by prestorage leukoreduction and/or poststorage "rejuvenation." However, because these procedures, especially rejuvenation, are costly and are associated with an increased risk of bacterial contamination, there is an urgent need to establish better methods of improving the hemodynamic function of stRBCs before their transfusion. It is therefore proposed that the FPs of stRBC may be important measures of the outcome of RBC transfusions. Monitoring such functions would thereby introduce necessary criteria and new tools for the quality control of stRBC units, making an important contribution to transfusion therapy.

Lactadherin functions as a probe for phosphatidylserine exposure and as an anticoagulant in the study of stored platelets

Annexin V, the long established standard method of measuring phosphatidylserine (PS) exposure, is not the most suitable probe for the study of stored platelets because of calcium dependence and low sensitivity under 8% PS exposure. The aim of this study was to show lactadherin as a sensitive probe for PS exposure and an effective anticoagulant for stored platelets. PS exposure and the associated procoagulant activity of platelets in 20 platelet concentrate units were investigated by flow cytometry, confocal microscopy, coagulation time analysis and enzymatic assays. Annexin V and lactadherin were utilized separately in this study. Using lactadherin, we identified higher levels of PS exposure on the platelets and microparticles compared to detection using annexin V by flow cytometry. Lactadherin staining showed earlier PS exposure localized to platelets membrane in the earlier stage of storage. Subsequently, PS was distributed on the narrow rim of the plasma membrane and blebbing vesicles. Lactadherin or annexin V(32 nm) prolonged coagulation time 2·4 fold versus twofold. The production of thrombin and intrinsic/extrinsic factor Xase were inhibited approximately 85∼90% and 65∼70% by lactadherin and annexin V, respectively. Lactadherin can provide the quantification and location of PS exposure on banked platelets in the absence of agonists. Furthermore, lactadherin is a more effective anticoagulant for inhibiting the procoagulant activity of stored platelets compared with annexin V.

Potential Techniques of Interactive Packaging in Cardboard Carton and Their Effect on Overall Quality Characteristics Such as Sugars, Colour, Texture, Taste and Flavour of Chaunsa White Variety of Mango at Ambient Temperature During Storage

2 Abstract: Potential techniques of Interactive Packaging in Cardboard Carton (IPCC) had significant effect (p<0.05) effect on overall quality characteristics such as Reducing Sugar (RS), Total Inert Sugar (TIS), Sucrose (SUC), Total Sugar (TS), Sugar Acid Ratio (SAR), Skin Colour (SKC), Flesh Colour (FLC), Texture (TEX), Taste (TAS) and Flavour (FLA) of Chaunsa white variety of Mango at ambient temperature (28-33 C o and 56.7-69.7% relative humidity) during storage. It was determined that using of potential techniques of coating emulsions having fungicide, ethylene absorbent and anti-ripening agent for (IPCC) technology showed higher contents of RS ranged from (10.14-11.58%), lower TIS (20.05-24.58%, except carton having 29.58%), SUC (9.19-18.34%), TS (19.57-22.53%) and SAR (22.63-86.27) with an average mean of 10.73%, 24.12%, 13.68%, 24.75% and 46.10 respectively. Whereas, the higher scores of organoleptic characteristics such as SKC score ranged from (4.09-5.01), FLC (4.01-5.02), TEX (4.48-5.27), TAS (3.81-5.20) and FLA (4.05-4.69) with an average mean of 4.53, 4.47, 5.03, 4.48 and 4.38 score respectively was observed in IPCC system up to end of storage. On the other hand the control sample (T1) comparatively had lower RS (9.66%), higher TIS (28.51%) except carton with highest percent (29.58%), highest SUC (19.83%), TS (29.38%), SAR (103.6), SKC score (5.82), FLC (4.55), TEX (4.98), TAS (4.67) and FLA score (4.81) respectively at earlier stage of storage. The present studies show that IPCC system having with other protective chemicals had a vital role in delaying the ripening process of mango fruit and extended storage life up to 25 days with minimum quality loss as compared to Control sample due to its unattractive skin, brown pulp color and poor taste was unacceptable after 12 days of their storage and had greater compositional changes with maximum quality loss during storage.