Effect Of Preservation Research Articles

Beet Root Peel Extract as a Natural Cost‐Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold‐Stored Trout Fillet

ABSTRACTIn this study, chitosan (C)‐polyvinyl alcohol (P) edible film containing bio‐fabricated nanosilver particles (nAg) (as antimicrobial agent) and beetroot peel extract (BRPE) (as antioxidant agent and pH indicator) was used as spoilage indicator in cold‐stored rainbow trout fillets. DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activity (43.02%), reducing power (2.87), and total phenolic content (360.50 mg GAE/g) of ethanolic BRPE were higher than aqueous extract. Silver nanoparticles were biosynthesized using silver nitrate reduction by chitosan, confirmed by UV–Visible spectroscopy, optical and scanning electron microscope images, and X‐ray diffraction analysis. The highest tensile strength (4.20 MPa) and elongation at break (118%) belonged to the CP‐BRPE film, and the lowest water vapor permeability (2.45 10−5 g/s/m/P) was related to the CP‐nAg film. Also, the lowest total viable count (6.17 log CFU/g), psychrotrophic bacteria (6.27 log CFU/g), Enterobacteriaceae (4.9 log CFU/g), pH (5.66), total volatile basic‐nitrogen (TVB‐N) (22.1 mg/100 g of fish), and thiobarbituric acid reactive substances (TBARS) (0.705 mg MDA/kg of fish) values of the packaged trout fillets were significantly (p ≤ 0.05) observed in CP‐BRPE‐gnAg treatment among the other treatments at the end of the storage period, and CP‐gnAg, CP‐BRPE, and CP treatments were in the next ranks, respectively. Colorimetric analysis of the used films showed that the films containing BRPE depicted color spectra of red to yellow at the same time as the spoilage symptoms initiated in the packaged fillets. It is concluded that BRPE not only increased the preservative effects of chitosan‐polyvinyl alcohol film containing green silver nanoparticles but also can be considered as a natural cost‐effective spoilage indicator of the rainbow trout fillets during cold storage time.

Vagus Nerve Preservation for Early Distal Gastric Cancer With Monitoring and Indocyanine Green Labeling: A Randomized Clinical Trial.

Radical gastric cancer surgery can cause functional and physiological disorders due to the resection of perigastric vagus nerves. Few studies have used intraoperative neurophysiological monitoring and indocyanine green (ICG) labeling to preserve the perigastric vagus nerve and to evaluate the corresponding effects. To assess the feasibility and effects of vagus nerve preservation using neurophysiologic monitoring and ICG labeling during laparoscopic distal gastrectomy in patients with early distal gastric cancer. This open-label, prospective randomized clinical trial initially enrolled 285 patients with clinical stage cT1N0M0 distal gastric cancer from May 2022 to May 2023. This trial was conducted at Qilu Hospital of Shandong University in Jinan, China, and enrolled patients aged 18 to 80 years with histologically proven gastric adenocarcinoma scheduled for distal gastrectomy. The final follow-up examination was performed May 1, 2024. Eligible participants were randomly assigned 1:1 to vagus nerve preservation distal gastrectomy (VPG) or vagus nerve resection distal gastrectomy (VRG). The primary outcome was the incidence of postsurgical gastroparesis. Secondary outcomes included postoperative gallstone formation, quality of life, morbidity, mortality, overall survival, and disease-free survival up to 12 months postoperatively. All analyses were based on both intention-to-treat and per-protocol analyses. Of 264 patients included in the intention-to-treat analysis, the median (IQR) patient age was 58.0 (52.0-67.0) years, and 67 patients (25.4%) were female. Both the VPG and VRG groups included 132 patients. Postoperative gastroparesis occurred in 1 patient (0.8%) in the VPG group and in 10 patients (7.6%) in the VRG group. Gallstones developed in 0 patients in the VPG group and in 9 patients (6.8%) in the VRG group. As assessed by mean (SD) score on the 30-item European Organization for Research and Treatment of Cancer Quality of Life Questionnaire, the VRG group experienced more nausea and vomiting at 6 months postsurgery (19.38 [7.62]) than the VPG group (17.15 [9.21]) (P = .03) and had significantly higher rates of persistent appetite loss, reflux symptoms, and eating difficulties at both 6 months and 12 months than the VPG group. Differences in postoperative complications and metastasis were not significant. Neurophysiologic monitoring and ICG labeling during distal laparoscopic gastrectomy for vagus nerve preservation in patients with early distal gastric cancer are safe and feasible. Preserving the perigastric vagus nerve may retain the function of the remnant stomach and improve quality of life. Chictr.org.cn Identifier: ChiCTR2200059489.

Effect of left colonic artery preservation on perfusion at the anastomosis in rectal cancer surgery evaluated with intraoperative ultrasound.

Intraoperative ultrasound was used to assess the flow velocity in the marginal vessel arch adjacent to the anastomosis, critical for evaluating the anastomotic blood supply. This technique also enabled us to investigate the potential effects of preserving the left colonic artery on the perfusion of the anastomosis. This prospective study included 40 rectal cancer patients who underwent laparoscopic anterior resection between January 2021 and January 2023. The length of the inferior mesenteric artery (IMA) was measured from its origin to the first branch, and the diameters of the mesenteric vessel IMA, left colonic artery (LCA), and marginal mesenteric artery (MMA) were recorded. Blood flow velocity and Doppler ultrasound waveforms of the MMA near the anastomosis were collected. Measurements were taken both before and after clamping the IMA using atraumatic forceps. The tardus parvus pattern of the MMA ultrasound waveforms was recorded to evaluate the hypoperfusion status of the anastomosis. The mean velocities of MMA were 47.9cm/s before clamping and 34.9cm/s after atraumatic clamping, indicating significant differences (p < 0.05). Thirteen patients (32.5%) exhibited a Tardus parvus pattern after IMA atraumatic clamping. Multivariate analysis revealed older age and LCA diameter as independent clinical predictors of the hypoperfusion status after IMA clamping. Preservation of the LCA may improve perfusion near the anastomosis during rectal cancer surgery. Older age and LCA diameter can be considered useful predictors of the mesenteric hypoperfusion status after IMA ligation. Intraoperative ultrasound can evaluate the perfusion of the MMA near the anastomosis. Chinese Clinical Trial Registry-Registration number: ChiCTR2000041475.

EXTH-38. EVALUATION OF STORAGE CONDITIONS ON SERUM-DERIVED EXTRACELLULAR VESICLES IN BRAIN TUMOR SAMPLES

Abstract Tumor-derived Extracellular Vesicles (EVs) are emerging as potential liquid biopsy tool in the field of cancer diagnosis and therapeutic targets. The functionality of EVs depends on its diverse cargo, which is known to alter host-receipient cells. Nevertheless, extracting EVs while preserving its integrity and functionality of its contents is challenging, specifically in Low-middle Income countries (LMIC) countries. Our study focussed on extraction of serum derived EVs analysis from brain-tumor samples encompassing Oligodendrogliomas, Astrocytomas and Glioblastomas. The stability of EVs were examined in serum stored for 2 years at -80°C to understand the effect of preservation and storage in different conditions, that were left exposed to room temperature for variable periods of time before freezing. To explore the optimal suitable conditions, EVs were isolated from serum samples using IZON column size-exclusion based-method, and evaluated for structural integrity and stability through nanoparticle tracking analysis (NTA) and transmission electron microscopy (TEM) technology. Interestingly, the majority of isolated vesicles exhibited round, intact structure with bilayer membrane of size varying between 30 - 250nm. Moreover, protein content of EVs positive markers (CD63, CD81 and CD9) was also detected with minimal contaminations evidenced by weak bands for negative marker (ApoB), as determined by Western blot analysis. Further, column-based EV-derived RNA demonstrated optimal yield and purity was confirmed by RNA integrity number (RIN) using Qubit. While cryopreservation had minimum detrimental effects on mRNA sample quality, leaving it exposed to room temperature before freezing had a significant effect on EV isolation, as samples were often haemolyzed. This will provide insights in optimizing pre-analytical and analytical procedures for more effective outcomes in the clinical setting

Treatment of Tomato (Solanum Lycopersicum L.) Fruits with Powders and Ashes from Tridax Procumbens and Chromolaena Odorata for Shelf-Life Extension

Ripe and wholesome tomato fruits of Padma 108 F1 and Platinum 701 F1 were stored in powders and ashes of Tridax procumbens and Chromolaena odorata by complete submergence and surface coating treatments in a completely randomised set-up. Fruits were kept in corrugated cardboard boxes at 26.5 0C and RH 83 %. Disease incidence was assessed every 5 days in storage. The days taken for 50 % of the tomato fruits to retain marketable qualities were determined. All tomato fruits treated with the plant materials showed significantly lower disease incidences (p ≤ 0.05) than the untreated fruits. Submerging Padma fruits in ash of C. odorata produced a shelf-life of 106 days while for Platinum fruits, submerging in powder of T. procumbens produced the longest shelf-life of 155 days. Untreated fruits of Padma and Platinum had shelf lives of 31 days and 53 days respectively. Padma fruits completely submerged in the powders of T. procumbens, C. odorata and surface coated with the powder of C. odorata retained 50 % marketability at Day 61, and 50 % of Platinum tomatoes submerged in the powder of C. odorata remained marketable at Day 116. The preservative effects of the powders and ashes of the two botanicals in tomato fruits could probably be accounted for by a combination of moisture-absorbent properties, restraining airflow, high pH and the presence of phytochemicals.

Characteristics of whey protein concentrate/egg white protein composite film modified by transglutaminase and its application on cherry tomatoes.

In order to obtain food packaging film with better performance, whey protein concentrate (WPC) and egg white protein (EWP) were used as film-forming substrates, and its film properties weremodified by transglutaminase (TG). Then the effect of TG on the mechanical, physical, barrier, and microstructural properties of the WPC/EWP composite biodegradable film was investigated, and its preliminary application potential was explored. Compared toWPC and EWP films, WPC/EWP composite film had higher transmittance, tensile strength (TS), and thermal stability. Fluorescence results showed that the film experienced fluorescence quenching after TG treatment. Fourier transform infrared and x-ray diffraction results showed that WPC and EWP had good compatibility in the biodegradable film, the hydrogen bond interaction of film was increased due to TG, resulting in an increase in TS. Meanwhile, the water vapor permeability and contact angle of WPC/EWP film treated with TG at 5U/g protein increased by 28% and 76.1%, respectively. Besides, the WPC/EWP biodegradable film modified by TG (TG-W/E) was applied as a coating film on cherry tomatoes, effectively reducing the weight loss rate during storage from 14.2% to 10.8%. Furthermore, indexes, such as solid content, spoilage rate, hardness, pH, and lycopene, showed that the film had a good preservation effect on cherry tomatoes. To conclude, the appropriate addition of TG has a positive effect on the film properties of the WPC/EWP biodegradable film, which is beneficial to the development and utilization of protein-based film. WPC/EWP biodegradable film modified by TG has a great application prospect in extending the shelf life of fruit and vegetable.

Enhancing Strawberry Freshness: Multifunction Sustainable Films Utilizing Two Types of Modified Carbon Nanotubes for Photothermal Food Packaging.

Currently, antimicrobial films with stable and efficient antibacterial activities are receiving considerable attention in the food packaging industry. Herein, a chemically/physically linked konjac glucomannan-sodium alginate (KGM-SA)@carbon nanotubes (CNTs)/Fe3+ composite film with outstanding resistance to ultraviolet radiation, oxidation, and bacteria, as well as excellent photothermal effects and mechanical properties, was successfully prepared using a solvent flow method. Tannic acid-modified carboxyl-functionalized CNTs (TCCNTs), l-cysteine-modified carboxyl-functionalized CNTs (LCCNTs), and Fe3+ were incorporated into the prepared film. The film structure of KGM-SA@CNTs/Fe3+ was characterized using various methods, confirming the formation of a dual-cross-linked network through metal-coordination bonds and hydrogen bonding. This unique structure endowed the film with excellent water vapor permeability (3.58 g mm/m2 day kPa), water resistance (water contact angle = 93.66°), and thermal stability. Further, the film exhibited outstanding photothermal conversion efficiency and stability under near-infrared irradiation (300 mW/cm2) as well as excellent bactericidal properties against Staphylococcus aureus and Escherichia coli, achieving a bacterial inhibition rate of >99%. In a strawberry preservation experiment, the KGM-SA@CNTs/Fe3+ composite film exhibited remarkable preservation effects, extending the shelf life of strawberries by 4-6 d. Thus, this photothermal antibacterial film offers a new approach for the application of CNTs in food packaging.

Assessing the Optimal Antibacterial Action of Lavandula stoechas L., Thymus zygis L., and Eucalyptus camaldulensis Dehnh Essential Oils

The use of combined essential oils (EOs) is a new technique that can improve their preservative effects while minimizing their sensory impact in foods. The aim of this study was to determine the chemical profile of three essential oils (EOs) extracted from Lavandula stoechas L. (Ls), Thymus zygis L. (Tz), and Eucalyptus camaldulensis Dehnh (Ec) and to evaluate their synergistic antibacterial activity for optimal inhibition against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus using an augmented Simplex centroid mixing scheme. The essential oils were extracted by hydrodistillation and analyzed via gas chromatography–mass spectrometry. Anti-bacterial potency was evaluated by disk diffusion. Chemical analysis revealed the main compounds in Lavandula stoechas (Ls) essential oil: camphor (36.15%), followed by fenchone (16.57%) and Z-8-hydroxy linalool (8.28%). The Thymus zygis (Tz) essential oil is dominated by δ-terpineol (27.64%), δ-3-carene (15.7%), and thymol (14.17%). In contrast, the Eucalyptus camaldulensis (Ec) essential oil contains mainly 1,8-cineole (43.61%), γ-terpinene (11.71%), and α-terpineol (10.58%). The optimal mixture is the binary association of 40% E. camaldulensis EO and 60% T. zygis EO, which provides an effective inhibition diameter (ID) of 13.37 mm to inhibit S. aureus. Furthermore, the formulation of 27% and 73% EOs of E. camaldulensis and T. zygis, respectively, corresponds to the mixture required to achieve the optimum inhibition diameter (ID = 11.55 mm) against E. coli. In addition, the mixture of 29% EO of E. camaldulensis and 71% EO of T. zygis is the optimum mixture to inhibit B. subtilis, with an inhibition diameter of 12.31 mm. These findings highlight the potency of antibacterial formulations of these essential oils and suggest that they might be used as substitutes for conventional drugs to prevent the development of bacteria responsible for serious infections and food spoilage.

Calcium alginate-encapsulated propolis microcapsules: Optimization, characterization, and preservation effects on postharvest sweet cherry

The increasing consumption of fresh fruits and vegetables has led to the development of eco-friendly and active preservation materials which have slow-release effect of antioxidant/antifungal agents. The propolis microcapsules (PM), utilizing calcium alginate as the wall material, incorporating ethanolic extract of propolis (EEP) as the core material, were prepared by ionic gelation method and conducted a investigation of its characteristics After optimization by single factor experiment and theoretical response models, PM which was prepared by dropping 9.3 g L−1 100 mL sodium alginate solution containing 9.8 mL EEP into 0.22 mol L−1 calcium chloride solution showed an encapsulation efficiency of 69.29±1.12 %. Prepared microcapsules were spherical with a dense surface which protected propolis well from the environment, retained a large number of bio-active compounds and improve thermal stability of propolis. Moreover, the microcapsules exhibited good slow-release effect and good inhibitory influence on the development of Alternaria Alternata growth which the colony diameter of the control was 41.38 % higher than the treatment at day six. With 5.0 g PM placed in the small non-woven bag in the application on sweet cherries with non-direct contact method, the decay rate and weight loss of fruits were reduced by 47.5 % and 17.6 %, concurrently the PM also effectively maintain the good appearance, hardness, antioxidant capacity by slowing the reduction in the content of total phenols, flavonoids and enzymatic activities. Therefore, the PM with superior antioxidant and antifungal capacity have the great potential to design as a practical active materials for fruits preservation.

Multi-functional reinforced food packaging using delivery carriers: A comprehensive review of preparation, properties, and applications.

With the rapid development of globalization, food packaging takes on more responsibility, while guaranteeing product quality and safety. In this context, the health risks associated with chemically synthesized additives and inorganic nanoparticles have opened a new chapter in the reinforcement of food packaging with natural active ingredients. Various delivery carriers have been developed to overcome the limitations of poor stability, uneven dispersion, and low bioavailability of natural active ingredients. The combination of encapsulation technologies can increase the biocompatibility of the active ingredient with the packaging material. Moreover, the protective and slow-release effects of the carrier matrix on the active ingredients are desirable for the reinforcement of food packaging. This review presents the latest advances in the application of delivery systems in food packaging, including the types of delivery systems used in food packaging, reinforced properties of food packaging, and potential applications in the food industry. Previous scientific studies found that active ingredient-loaded delivery carriers increased the effectiveness of food packaging in preventing food spoilage. Furthermore, the integration of active packaging with smart food packaging exhibits the synergistic effects of freshness monitoring and quality preservation. This review also discusses the challenges and trends in reinforcing food packaging with delivery carriers under a synergistic strategy that will provide new ideas and insights for the development and application of innovative food packaging.

High-adhesion antimicrobial composite coating incorporating quaternary chitosan and tea tree oil for enhanced preservation of fruits and vegetables

This study developed high-adhesion quaternary chitosan coatings using amphiphilic HACC-oleic acid conjugates (HACC-OA) to enhance fruit and vegetable preservation. HACC-OA demonstrated improved viscosity and adhesion, providing a stable carrier for tea tree oil (TTO). The resulting TTO@HACC-OA coatings exhibited significantly reduced contact angle (43.7°) and increased retention amount on strawberry surfaces. Furthermore, TTO@HACC-OA demonstrated a lower volatilization rate of TTO (27.8 %) compared to pure TTO (49.5 %) and an enhanced synergistic antimicrobial activity (EC50 = 1.51 mg/mL) against Botrytis cinerea Pers compared to HACC alone (EC50 = 1.58 mg/mL). Preservation experiments revealed that TTO@HACC-OA effectively maintained color and firmness, reduced decay index and weight loss, delayed decline in vitamin C content of strawberries, postponed increase in total phenolic content, and mitigated malondialdehyde accumulation. Therefore, the prepared TTO@HACC-OA composite coating with excellent adhesion ability and preservation effect holds great potential for applications in fruit and vegetable preservation.

Study on the stability, functional activity and preservation effect of oregano essential oil Pickering emulsion with different proportions of chicken bone gelatin/bacterial cellulose during storage

In this study, chicken bone gelatin (CBG) was extracted as a new substitute for traditional pig bone gelatin, and bacterial cellulose (BC) was used as the compound to prepare Oregano essential oil (OEO) Pickering emulsion. To explore a protein/polysaccharide emulsion system that can effectively prolong the functional activity of OEO during storage. The results indicated that the variation in CBG and BC content significantly influenced the physicochemical properties of the emulsions. The optimal formulation of OEO Pickering emulsion, prepared with a CBG-BC ratio of 6:2 (v/v), exhibited superior characteristics including appearance, encapsulation efficiency, and stability during preservation. After 7 d of storage at 4 °C, the rheological properties remained stable, with no significant differences observed in antioxidant and antibacterial activities. It was verified in the beef fresh-keeping experiment that the shelf life of beef samples in the 6-2-2 treatment group was 6 d longer than that in the control group and 3 d longer than that in the pure OEO group. This experiment enhanced the utilization of poultry by-products and provided a valuable reference for exploring suitable protein-polysaccharide systems embedding active substances for food preservation.

Synergistic Effects of Fructose and Food Preservatives on Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD): From Gut Microbiome Alterations to Hepatic Gene Expression.

Background/Objectives: Metabolic dysfunction-associated steatotic liver disease (MASLD) is a growing global health problem closely linked to dietary habits, particularly high fructose consumption. This study investigates the combined effects of fructose and common food preservatives (sodium benzoate, sodium nitrite, and potassium sorbate) on the development and progression of MASLD. Methods: We utilized a human microbiota-associated mouse model, administering 10% fructose with or without preservatives for 11 weeks. Liver histology, hepatic gene expression (microarray analysis), biochemical markers, cytokine profiles, intestinal permeability, and gut microbiome composition (16S rRNA and Internal Transcribed Spacer (ITS) sequencing) were evaluated. Results: Fructose and potassium sorbate synergistically induced liver pathology characterized by increased steatosis, inflammation and fibrosis. These histological changes were associated with elevated liver function markers and altered lipid profiles. The treatments also induced significant changes in both the bacterial and fungal communities and disrupted intestinal barrier function, leading to increased pro-inflammatory responses in the mesenteric lymph nodes. Liver gene expression analysis revealed a wide range of transcriptional changes induced by fructose and modulated by the preservative. Key genes involved in lipid metabolism, oxidative stress, and inflammatory responses were affected. Conclusions: Our findings highlight the complex interactions between dietary components, gut microbiota, and host metabolism in the development of MASLD. The study identifies potential risks associated with the combined consumption of fructose and preservatives, particularly potassium sorbate. Our data reveal new mechanisms that are involved in the development of MASLD and open up a new avenue for the prevention and treatment of MASLD through dietary interventions and the modulation of the microbiome.

Sodium nitroprusside applications modulate cell wall degrading enzymes and preserves the postharvest quality of cold-stored mangoes

ABSTRACT Mango fruit undergoes various physiochemical changes after its harvest that affect consumer acceptability. The present research work was carried out to evaluate the preservation effect of sodium nitroprusside (SNP) treatments on the postharvest quality of mango cv. Langra fruits at 12 ± 1°C for 35 days. The results revealed that SNP 1.0 mM treated fruits exhibited reduced weight loss (6.94%), decay incidence (8.05%), and activities of cell wall degrading enzymes like polygalacturonase and pectin methyl esterase in comparison to uncoated fruits on the last day of storage. Furthermore, the treatment maintained higher fruit firmness (56.77 N) along with fruit quality parameters like soluble solid content (16.24%), titratable acidity (0.20%), starch (4.99%), and, total flavonoid content (12.92 mg/100 g). Overall, SNP 1.0 mM combined with low-temperature storage was proved to be the most effective in extending the shelf life and preserving the quality characteristics of mango fruits.

Increase flavour quality of Sichuan pepper(Zanthoxylum bungeanum Maxim.)with optimized cleaning technology: Soaking and spraying

The current study presents the development of a specialized cleaning device for Sichuan pepper, which explores the effects of soaking technology, a combined soaking and spraying technology, and uncleaned on the quality of Sichuan pepper and its processed derivatives. The findings reveal that the highest impurity removal ratio achieved through this combined method was 78.385%. Furthermore, after employing the soaking and spraying technology, the concentration of numbing compounds in dried Sichuan pepper increased from 90.86 mg/g to 102.62 mg/g over a storage period of 120 days. Following the application of three distinct methods, the numbing compounds in Sichuan pepper oils ranged 4.88–4.95 mg/g. Additionally, the volatile oil content in two varieties of cleaned dried Sichuan pepper was recorded at 11.79 mL/100 g and 11.65 mL/100 g, both of which exceeded the levels found in uncleaned pepper. These results suggest that cleaning demonstrated significant efficacy in impurity removal and in mitigating the deterioration of the color of dried Sichuan pepper. Notably, the combined soaking and spraying cleaning method exhibited superior preservation effects on the content of numbing compounds and volatile aromatic components in Sichuan pepper products, thereby effectively prolonging the shelf life of dried Sichuan pepper.

Effect of heat preservation cover on solidification quality in large round bloom

Installing heat preservation covers in the air-cooling zone during continuous casting will affect the solidification quality of large blooms. In this study, a multi-stage anti-radiation heat preservation cover model was developed for heat transfer, and stress coupling calculations based on a vertical continuous casting process of a large round 600 mm diameter bloom. The accuracy of the model was verified by comparing the calculated surface temperature of the bloom against industry-standard surface temperature measurements. Results demonstrate that after applying heat preservation covers with the strongest insulation effect, the surface temperature of the bloom at 14 m from the meniscus increases by 19.42%, and the central porosity area decreases by 23.79%. Furthermore, the maximum stress at the point 43 mm from the centre of the bloom within the ZDT-LIT range decreased by 2.032 MPa. This study elucidates the mechanism underlying the effect of heat preservation covers on the formation of shrinkage and central cracks in the blooms, thereby providing theoretical support for the rational application of heat preservation covers in the vertical continuous casting process of large round blooms.

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

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

Effect of copper azole preservative on the surface wettability and interlaminar shear performance of glulam treated with preservative

Effect of copper azole preservative on the surface wettability and interlaminar shear performance of glulam treated with preservative

A novel ε-polylysine-reinforced pullulan/curdlan-active film for an efficient preservation of fresh-cut fruit and vegetable.

In this study, a novel active film was developed by employing ε-polylysine (ε-PL) as a filler in pullulan/curdlan (P/CD) composite film (P/CD/ε-PL). The results showed that the structure of P/CD films was more uniform and denser compared to pullulan films, due to the good compatibility and intermolecular interaction between them. Among P/CD films, P/CD 6:1 film showed improved hydrophobicity, mechanical and barrier properties, and thermal stability, thereby selecting it for further use. Thereafter, the addition of ε-PL further enhanced the structural and physicochemical properties of prepared P/CD/ε-PL composite films, especially for P/CD/2.5%ε-PL composite film. It exhibited improved ultraviolet barrier (about 80% at 200-400nm), antibacterial activity (>90% against Staphylococcus aureus and Escherichia coli), and anti-fog properties (clearly visible and transparent background). Furthermore, P/CD/2.5%ε-PL composite film exerted its preservation effect on fresh-cut peppers and kiwis during storage, delaying the softening, consumption of soluble solids, and deterioration. Therefore, the developed P/CD/2.5%ε-PL composite film provided promising applications of active packing film. Practical Application: Fresh-cut fruits and vegetables are prone to deteriorate during storage, and active packaging films play a crucial role in retaining their quality. This study was conducted to prepare a composite film by blending pullulan, curdlan, and ε-PL and explore its structural, physicochemical, and functional properties, further verifying the preservation effect on fresh-cut peppers and kiwis. Compared to polyethylene film, the P/CD/2.5%ε-PL composite film delayed the softening, consumption of soluble solids, and deterioration of fresh-cut peppers and kiwis during storage. It provides a new perspective on the preservation of fresh-cut fruits and vegetables.

Endocrine-Disrupting Effects of Salicylate Preservatives on Neurosteroidogenesis: Targeting 5α-Reductase Type 1.

Salicylate preservatives are widely used in consumer products and pharmaceuticals. This study investigates their potential endocrine-disrupting effects on neurosteroidogenesis, focusing on 5α-reductase type 1 (SRD5A1). We evaluated the effects of 13 salicylates on human SRD5A1 using SF126 glioblastoma cell microsomes and rat brain microsomes, examining dihydrotestosterone production in SF126 cells. Results revealed a hierarchy of inhibitory potency against human SRD5A1, with methyl salicylate (IC50, 71.93 μM) to menthyl salicylate (2.41 μM), indicating increasing potency. Kinetic analysis indicates their mixed/noncompetitive inhibitions. In SF126 cells, all salicylates at 100 μM significantly reduced dihydrotestosterone production. Rat SRD5A1 showed reduced sensitivity, with menthyl salicylate as the most potent inhibitor (IC50, 17.12 μM). Docking analysis suggests salicylates bind to the reduced nicotinamide adenine dinucleotide phosphate site of both human and rat SRD5A1. Bivariate correlation analysis highlights the influence of LogP, molecular weight, carbon number in the alcohol moiety, and pKa on inhibitory potency. 3D-QSAR revealed the importance of hydrophobic aromatic regions in SRD5A1 binding. This study delineates the inhibitory effects of salicylates and binding mechanisms on human and rat SRD5A1, providing insights into their impact on neurosteroid production.