Effect Of Preservation Research Articles

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.

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 < 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 < 0.001), and phosphoric acid E338 (HR 50 mg/d=1.11, 1.05-1.18, p < 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.

The quality of snaplage from an early ripening corn hybrid with biological inoculant and chemical preservatives

The article presents the results of experiments on studying the preservative effect of various additives in the production of snaplage from early-ripening corn hybrids in the conditions of the Central region of the Russian Federation. After opening the containers with feed, its quality indicators were assessed by the content and ratio of organic acids, the degree of acidification, the content of ammonia nitrogen, the preservation of sugars and essential nutrients. In physiological experiments on Romanov wethers, the digestibility of nutrients was determined. It was found that in all variants, the acidity of the feed was optimal (pH 4.2 and below), which excluded the development of undesirable microbiota. At the same time, in the snaplage with chemical preservatives, acidification occurred due to formic and propionic acids introduced with the preparations and (partially) due to the fermentation of sugars. The results of the physiological experiment showed that the digestibility of dry matter of snaplage from the early-ripening hybrid corn Emelin was high (over 70.2%) in all variants, which also affected the energy value (over 11 MJ NE). Thus, for high-moisture snaplage from early-ripening corn hybrids in the Central region of Russia, it is possible to use both chemical preservatives based on organic acids and biological inoculants intended for the preservation of wet flattened grain, containing active strains of lactic acid bacteria.

Preservative effect of tea polyphenols and hydrogen peroxide on quality of chilled meat

The aim of this study was to research the effect of different preservatives on quality and shelf life of fresh chilled meat stored at 4 °C for 12 days. This study used tea polyphenols (0.2%) and hydrogen peroxide (1.27 g/L) to treat chilled pork and measured its pH, TVB-N, TBARS, the total viable bacteria count (TVC) and sensory score. The results showed that the treatments with tea polyphenols and hydrogen peroxide significantly (p < 0.05) inhibited the growth of TVC on fresh chilled pork. The TVC of sample treated with tea polyphenols and hydrogen peroxide increased from initial value 3.2 to 6.0 log CFU/g after 10 and 12 days, respectively. It was also found in pH, TVB-N, TBARS and sensory measurement that the tea polyphenols and hydrogen peroxide treatment could extend the storage period of chilled meat as well as hydrogen peroxide was slightly better than tea polyphenols. It could be suggested that both tea polyphenols and hydrogen peroxide treatment has great potential to extend the shelf life of fresh chilled pork.

Effect of preservation on changes in the volume of corneal endothelial cells in an environment with a high concentration of potassium

The experimental study of preservation length on the effect of high potassium concentration in the medium on the volume of human corneal endothelial cells was done. The results of the study of individual samples of fragments of donor material and the values calculated using joined data after hypothermic preservation for 4 and 10 days are presented. The increase of the time when cornea samples are kept in preservation medium (Eusol-C) at 4℃ led to a decrease in the average value (M ± SEM) of cell swelling indicator (N) in a potassium medium from 1.055 ±0.001; n = 982 to 1.014±0.001; n = 338; after 4 and 10 days, respectively. Student’s-t test for independent samples showed a high degree of significance for the difference between these values (p = 2E-76). Identification of the proportion of cells capable to swell in a medium with a high content of potassium ions (N 1), reflecting the electrogenic activity in these cells, showed a decrease of this indicator in the studied groups with increasing duration of preservation (94.3% and 56.8% after 4 and 10 days, respectively). Based on the results of the study, it is suggested that the values of endothelial cells swelling in a potassium environment can serve as indicators of the cells’ ability to restore electrogenic transport. It is concluded that the study of cell swelling in a medium with a high content of potassium ions can provide information for predicting the functionality of the graft.

Antibacterial activity and preservative effect for pork tenderloin of chitosan -glucosamine Maillard reaction products prepared by gamma irradiation

Antibacterial activity and preservative effect for pork tenderloin of chitosan -glucosamine Maillard reaction products prepared by gamma irradiation

Preservative Effect of Alga Flour Extract on Frozen Horse Mackerel (Trachurus trachurus) Lipids.

The aim of this study was to investigate the preservative properties of alga Gelidium sp. flour when included in the glazing medium employed for the frozen storage (-18 °C) of horse mackerel (Trachurus trachurus). Different concentrations (low, medium, and high) of an aqueous extract were tested and compared to a control water-glazing condition. Quality changes (lipid oxidation and hydrolysis, fatty acid (FA) profile, and trimethylamine (TMA) formation) were determined after 3- and 6-month storage periods. A general quality loss (lipid oxidation with hydrolysis development and TMA formation) with the frozen storage period was detected in all samples. The presence of an alga flour (AF) extract in the glazing medium led to a lower (p < 0.05) TBARS and fluorescent compound formation and to higher (p < 0.05) polyene values in frozen fish. Furthermore, a preserving effect on free fatty acids was detected in AF-treated fish. On the contrary, the AF-glazing treatment did not affect (p > 0.05) the TMA formation and the total n3/total n6 FA ratio. In general, preservative effects were found to be higher in frozen fish corresponding to the medium concentration tested. Current results show the potential of Gelidium sp. flour as a natural source of preservative hydrophilic compounds for the quality enhancement of frozen horse mackerel.

Surface Molding Hydrogel Film Initiated by ZIF-8 with Ethylene Adsorption Performance for Preserving Perishable Fruits.

The quality deterioration of postharvest fruits is greatly influenced by ethylene, leading to food wastage worldwide. Therefore, it is urgent to develop an efficient packaging strategy to reduce ethylene concentration and prolong the shelf life of perishable fruits. In this work, a surface-molding hydrogel film was created using ZIF-8 in combination with carboxymethyl starch (CMS) and carboxymethyl chitosan (CMCS). Specifically, ZIF-8 is first anchored on CMS and then rapidly cross-linked in situ with CMCS, forming ZIF-8@CC on the fruit surface (within 10 s). The perfect tight-fitting effects of ZIF-8@CC were observed on various fruit surfaces with different roughness (Ra: ranges from 102 to 308 nm). ZIF-8@CC could absorb 57.3% endogenous ethylene from bananas, and the interaction mechanism between ethylene and ZIF-8 was studied by molecular dynamics simulations, providing insights into the ethylene adsorption capacity of ZIF-8@CC. Moreover, ZIF-8@CC presented excellent antibacterial properties and achieved satisfactory ultralong preservation effects on both nonclimatic and climatic fruits (12 days for strawberries and 14 days for bananas) at room temperature. Importantly, ZIF-8@CC is easily removed, washed, and degradable. These findings offer an efficient and potential food packing material with multifunctional properties for preserving perishable fruits.

Interactive impacts of organic-inorganic modifiers on surface characteristics of Cu+-doped activated carbon for stable CO-adsorptive separation from CO2

Conventional Cu+-doped activated carbon (C) materials are problematic in carbon monoxide (CO)-selective adsorption from carbon dioxide (CO2) due to their CO2-friendly surface basicity and microporosity. In this study, boehmite (AlOOH) film modified-carbon composite (AlC) was hydrothermally synthesized to dope with 30 wt% Cu+ ions by the impregnation-calcination method. The functional hydroxyl groups of Boehmite behaved as metallic anchoring sites for better Cu+ ion dispersion, enhancing the CO adsorption uptake to 38.84 cm3/g at 25 °C and ∼ 100 kPa in isotherm analysis. Additionally, the improved Lewis acidity of AlC surface interface together with pore widening impact reduced the CO2 uptake to 14 cm3/g, around half that of Cu+-doped activated carbon, by undergoing Lewis acid-acid repelling interaction between boehmite film and CO2. However, to address rapid oxidation of Cu+ ions in the hygroscopic AlC structure, iron (II) chloride (FeCl2) surface modification on the Cu+-doped AlC composite created a Fe3+-Cu+ bimetallic interface with high Cu+ immobilization, enriching the CO adsorption stability to 92 % even after 30 day-air exposure. Noticeably, pre-complexation of FeCl2 with thiourea (NH2CSNH2) before its dispersion over the doped Cu+ ions led to distinct Cu+ stabilization mechanisms without bimetallic redox interaction. This involves developing auto-redoxable iron (II) sulfides as barrier coatings for Cu+ species against oxidation and raising the Cu2+ reducibility via cyanide-ligands of thiourea. These combined preservation effects for Cu+ ions ensured CO adsorption stability of 91 %, underlining higher CO adsorption uptake (39.38 cm3/g) and CO/CO2 selectivity (67.49 at 0.2 kPa and 3.09 at ∼ 100 kPa) than modification effects of boehmite and FeCl2.

Antibacterial mechanism of atmospheric cold plasma against Pseudomonas fluorescens and Pseudomonas putida and its preservation application on in-packaged red shrimp paste

This study aimed to investigate the antibacterial mechanism of atmospheric cold plasma (ACP) against Pseudomonas fluorescens and Pseudomonas putida and its preservation effect on red shrimp paste. A reactive species (RS) assay showed that O3, H2O2, and total nitric oxide were generated after ACP treatment, which possessed great potential for antibacterial and food preservation. In vitro antibacterial results showed that excess RS inhibited bacterial activity through cell membrane damage. Molecular docking predictions and enzyme activity assays indicated that ACP-induced RS might deactivate dehydrogenases (such as malic dehydrogenase) by oxidatively modifying the active sites. Fluorescence quantification experiments validated the damage of RS to dsDNA. Further preservation tests on shrimp paste demonstrated that ACP treatment significantly delayed the increase in total viable count, Pseudomonas count, and total volatile basic‑nitrogen during refrigeration. This study deepened the understanding of the antibacterial mechanism of ACP and highlighted its potential application as a new preservation method.

Revolutionizing Food Quality and Safety: Recent Advances in Clean-Label Technology

The rising incidence of foodborne illnesses and scandals, coupled with heightened consumer awareness of the negative impacts of artificial ingredients, has driven a significant shift toward clean label products—foods defined by simple, recognizable ingredients and minimal processing. This review provides a comprehensive analysis of clean label technology, exploring its historical evolution, key definitions, applications, and current market trends. It also examines consumer behavior toward clean label products and the marketing strategies employed by brands to foster transparency. Drawing on 61 peer-reviewed references published between 2020 and 2024, this narrative review integrates findings from academic research and industry reports to offer a holistic perspective on clean label practices. Key challenges hindering the implementation of clean label technologies, such as the effectiveness of natural preservatives, the impact of ingredient removal on sensory qualities, and the financial implications of transitioning to clean label practices, are discussed. The findings underscore the necessity for the food industry to address these challenges to ensure the sustained growth of the clean label movement, aligning with consumer preferences for healthier and more transparent food options.

Scalable Film Based on Thermochromic and Radiative Cooling Effects for Anti-Counterfeiting and Low Temperature Preservation

Scalable Film Based on Thermochromic and Radiative Cooling Effects for Anti-Counterfeiting and Low Temperature Preservation

Mussel-inspired highly adhesive carrageenan-based coatings with self-activating enhanced activity for meat preservation

In order to solve the problem of poor adhesion of polysaccharide coatings in meat storage and inconvenient secondary spraying, which leads to poor preservation effect, this study was inspired by the property of mussels to adhere firmly to surfaces and design a bioactive composite coating. Here, curcumin-loaded zein nanoparticles (CZ NPs) were successfully prepared and incorporated into carrageenan-based biocomposite coatings for chilled meat preservation. The prepared curcumin-zein-riboflavin-carrageenan (CZRC) coating featured smooth spherical morphology and the solubility of hydrophobic substances, the adhesion and stability of the composite coating were respectively improved to 3.8 and 6 times compared to CZ NPs. The CZRC coating also shows desirable antioxidant activity (89.78 ± 4.8 % on DPPH and 91.40 ± 2.1 % on ABTS+) and the treatment based on CZRC coating under light irradiation reduced Pseudomonas fragi (by 2.02 log CFU/mL) and Brochothrix thermosphacta (by 4.35 log CFU/mL), which prolonged the shelf life of lamb and pork to 1.8 and 2.3 times at 4 °C storage condition. This work provides a viable strategy for the development of highly adhesive coatings with self-activation enhanced activity to achieve long-lasting preservation.

Insight into Pelargonium odoratissimum Essential Oil Preservative Properties Effect on Ground Beef.

Pelargonium plants are very popular and well-known for their essential oils (EOs), which are used for medicinal purposes and in food. This study focused on the EO of Pelargonium odoratissimum. First, its composition and antioxidant and antimicrobial activity were evaluated, and finally, its efficacy as a natural preservative in ground beef was tested. The main EO constituents were citronellol (40.0%), nerol (15.3%), and citronellyl formate (12.6%). The antibacterial activity of POEO showed that Enterococcus faecalis ATCC 29212 was the most susceptible strain compared to the other eight strains tested. The antioxidant activity, as measured by the DPPH assay, showed a dose-dependent effect with an IC50 comparable to the standard used, gallic acid. Aerobic plate count, psychotropic bacteria, and Enterobacteriaceae, including Salmonella, were reduced by the addition of Pelargonium odoratissimum essential oils. The oxidative stability was significantly improved compared to the untreated sample. Additionally, the results for metmyoglobin demonstrated a notable preservative effect on sensory properties, including appearance, odor, color, and overall acceptability. The ability to discriminate between all samples and correlate protein and lipid oxidation processes, microbiological characteristics, and sensory measurements was made possible by principal component analysis and heat maps. This research shows the potential benefits of using POEO in the preservation of ground beef by effectively extending shelf life and improving product safety.

The Antimicrobial Efficacy and Quality Changes in Pineapple Juice Treated with Natural Preservatives

The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a concentration of 20% with 3 minutes dipping time. The enumeration and identification of microorganisms on the fresh pineapple fruit, shows that the total bacteria count was 1.8×105 colony forming unit per gram (CFU/g) and 4.6×103 CFU/g respectively. The identified bacteria are staphylococcus aureus and streptococcus spp and identified fungi were Aspergillus Niger, penicillin spp and Aspergillus perfrigens respectively. Moringa seed extract exhibited moderate antibacterial activity, with zones of inhibitions (ZOIs) of 16 mm against Staphylococcus aureus and 15 mm against Streptococcus spp. Garlic (GL) showed the least antibacterial activity among the natural preservative samples, with 9mm zones of inhibition against Staphylococcus aureus and 4 mm against Streptococcus spp. Clove extract displayed significant antibacterial activity, with 14 mm zones of inhibition against Staphylococcus aureus and 19 mm against Streptococcus spp. Ginger extract exhibited slight antibacterial activity, with zones of inhibition of 4 mm against both bacterial strains. Chemical composition of the treated pineapple juice result ranges from 0.77-0.865% TTA, 64.12-63.10 Vit C, 26.50-25.06 Brix Content,3.20-3.39 pH and 13.23-13.17 TSS respectively. The control (100% pineapple Juice) displayed balanced properties serving as an effective baseline3. Storage studies, ambient stored samples were analyzed at 0 day and 21 days intervals. All samples were subjected to standard analytical methods. Results showed increase in number of bacteria and fungi with increase in the number of days. The use of cloves, garlic, ginger, and moringa seeds as natural antimicrobial agents in pineapple juice is effective in controlling microbial growth, thus enhancing the safety and shelf life of the juice. These treatments also influence the chemical and sensory properties of the juice, contributing to consumer acceptability.