Effect Of Preservation Research Articles

Heterotopically differentiated PDLSCs-laden 3D bioprinting scaffolds for concurrent oral hard and soft tissue regeneration

Following dental extraction, the alveolar bone and gingival tissues could undergo varying degrees of resorption, affecting subsequent implant integration and aesthetic outcomes. Adequate volume of both hard and soft tissues is essential for optimal results. Three-dimensional (3D) bioprinting technology offers the advantages of biomimicry, personalization, and precise spatial distribution, which are pivotal for enhancing the success and esthetics of dental restorations. In this study, we fabricated a construct with a natural transition and varying material concentrations by 3D bioprinting, comprising an upper layer of Collagen/Alginate/periodontal ligament stem cells (PDLSCs) and a lower layer of Collagen/nano-hydroxyapatite (nHA)/Alginate/PDLSCs. Characterization of the physicochemical properties revealed that the incorporation of nHA significantly enhanced the mechanical properties of both the bioink and the construct. Flow cytometry analysis confirmed the stemness of PDLSCs. Scanning electron microscopy (SEM) revealed that the construct possesses satisfactory pore density and a natural transition at the stratification point. The construct displayed good cell viability and proliferation, with the cellular movement observed at the stratification interface after bioprinting. Differentiation staining and quantitative reverse transcription-polymerase chain reaction (RT-qPCR) results demonstrated that PDLSCs within the 3D construct are capable of both osteogenic and fibroblastic differentiations. Ectopic transplantation in mice confirmed the biocompatibility of the construct. A rat tooth extraction model validated the construct's effectiveness in the integrated regeneration of both hard and soft tissues in alveolar ridge preservation (ARP). In conclusion, this personalized, concentration-varied 3D construct exhibits excellent biocompatibility and tissue preservation effects, holding significant potential for clinical application.  

Development of antioxidant arabinoxylan-tea polyphenol composite films for enhanced preservation of fresh grapes

In this study, arabinoxylan (AX) was used as a substrate, and tea polyphenol (TP) as a functional additive to create degradable, non-polluting, and antioxidant packaging materials. The effects of different TP concentrations on light transmittance and antioxidant activity of the AX-TP composite films were analyzed. The colors of the films gradually deepened with increasing TP content. The maximum scavenging rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals using the AX-TP composite film solution of 59.13 ± 2.19 % was achieved at the TP concentration of 2.0 %. AX-TP composite films with different TP concentrations were applied to the surfaces of grapes, and the sensory quality, shriveling and decay rates, titratable acid, and weight loss rate of grapes during storage were evaluated using data from different experimental groups. The AX-TP composite films coated on grapes reduced the transpiration of water in the fruit and delayed grape spoilage, demonstrating an excellent preservation effect. These results show that AX-TP composite films increase the shelf life of fresh grapes.

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.

Chitosan coatings containing thyme essential oil enhance the quality of snakehead (Channa striata) during chilled storage verified by metabolomics approaches.

In the present study, we investigated the preservative effects of chitosan (CS) coatings, with and without thyme essential oil (TEO), combined with vacuum impregnation (VI) on maintaining the quality of snakehead fillets during chilled storage. The results showed that the VI treatment significantly inhibited drip loss, discoloration, microbial proliferation, and the accumulation of biogenic amines (BAs) in the sneakhead fillets. Compared to the control, the fillets treated with VI of 1% (w/w) CS and 1.5% (w/w) TEO (i.e., CSTEO) showed significant reductions in both psychrophiles and mesophiles, with a 2.66 log CFU/g decrease in total viable count (TVC) on day 3 and a 1.89 log CFU/g decline in TVC on day 9, respectively. In addition, the content of histamine and putrescine in the CSTEO groups was maintained at ∼1.14 and 3.23mg/kg during the 12-day chilled storage, respectively. A total of 100 chemical compounds were tentatively identified using untargeted metabolomics approaches. The multivariate analysis further revealed that the combination of VI and CSTEO maintained fish quality mainly through preventing lipid oxidation and protein degradation. Overall, the VI-CSTEO treatment effectively maintained the fish quality during storage at 4°C, with minimum microbial proliferation and accumulation of BAs. PRACTICAL APPLICATION: The preservative effect of chitosan coatings containing thyme essential oil combined with vacuum impregnation on snakehead quality during the 12-day chilled storage was verified, and the underlying mechanisms were deciphered through integrated metabolomics approaches. Our study could provide a promising strategy for the preservation of aquatic products.

Effects of preservatives on the activities of salivary enzymes

ObjectivesTo investigate the effects of common preservatives used in oral health care products on the enzymatic activities of lysozyme, peroxidase, and α-amylase in-solution and on-hydroxyapatite surface phases. DesignThe preservatives used in this study were sodium benzoate, methylparaben, propylparaben, and benzalkonium chloride. Hen egg-white lysozyme, bovine lactoperoxidase, and α-amylase from Bacillus sp. served as sources of purified enzymes. Human unstimulated whole saliva was used as a source of salivary enzymes. Hydroxyapatite beads were used as the surface phase. The preservatives were incubated with purified enzymes or saliva samples in-solution or on-hydroxyapatite surface phases, respectively. Enzymatic activities of lysozyme, peroxidase, and α-amylase were measured by hydrolysis of fluorescein-labelled Micrococcus lysodeikticus, oxidation of fluorogenic 2′,7′-dichlorofluorescin, and hydrolysis of fluorogenic starch, respectively. ResultsThe effects of the preservatives on the enzymatic activities of lysozyme and peroxidase were more distinct in the saliva samples than purified substances, and in the in-solution phase than on-hydroxyapatite surface phase, and the opposite was true for α-amylase. The most significant result was apparent decrease in peroxidase activities caused by the parabens in the in-solution phase (P<0.05). Sodium benzoate and parabens inhibited lysozyme activity in the in-solution phase, but differently for the purified and salivary lysozymes. Parabens and benzalkonium chloride inhibited the enzymatic activity of α-amylase from Bacillus sp., not saliva samples, only on-hydroxyapatite surface (P<0.05). ConclusionsEach preservative affected the enzymatic activities of lysozyme, peroxidase, and α-amylase differently. Based on the effects on salivary enzymes, sodium benzoate or benzalkonium chloride was recommended as preservatives rather than parabens.

Effect of pituitary stalk preservation during craniopharyngioma removal on pituitary function, extent of resection, and recurrence: systematic review and meta-analysis.

Optimal management of the pituitary stalk during craniopharyngioma resection remains a controversial subject. This meta-analysis aimed to evaluate the effect of pituitary stalk preservation on postoperative diabetes insipidus (DI), anterior pituitary function (PF), extent of resection, and recurrence. Medline was searched via Ovid for relevant articles from inception to September 2, 2022. Studies reporting the rates of DI or anterior PF postoperatively or at last follow-up, extent of resection, or tumor recurrence at last follow-up were eligible for inclusion. The risk ratio (RR) for each outcome was calculated. Random-effects meta-analyses were performed with additional stratification by age. To assess for risk of bias across studies, funnel plots and the Egger's test were utilized. In total, 3488 abstracts and 150 full-text articles were reviewed, resulting in 33 studies with a total of 2366 patients for inclusion. In the comparative meta-analysis, pituitary stalk preservation significantly decreased the risk of DI postoperatively (17 studies, RR 0.67, 95% CI 0.55-0.81, I2 = 75%), DI at last follow-up (6 studies, RR 0.54, 95% CI 0.41-0.72, I2 = 20%), and abnormal anterior PF postoperatively (15 studies, RR 0.78, 95% CI 0.69-0.89, I2 = 49%) but not abnormal anterior PF at last follow-up (4 studies, RR 0.38, 95% CI 0.09-1.63, I2 = 64%). There were no significant differences in the rates of incomplete resection (12 studies, RR 1.59, 95% CI 0.77-3.28, I2 = 68%) or tumor recurrence (9 studies, RR 1.18, 95% CI 0.92-1.51, I2 = 0%) between the preservation and sacrifice groups. However, subgroup analysis of pediatric patients revealed a higher risk of incomplete resection (RR 3.29, 95% CI 1.17-9.26, I2 = 70%) in the stalk preservation group. Pituitary stalk preservation was demonstrated to confer protective benefit on PF, although the benefit persisted on long-term follow-up for posterior PF only. Stalk preservation in pediatric patients should be given careful consideration, as it is associated with higher rates of incomplete resection. These results should be interpreted with caution due to inclusion of small studies and inadequate reporting of outcomes in the literature.

Ultrasonic assisted electrospinning preparation the polylactic acid loading with perillaldehyde biopolymer film with excellent solvent resistance, water-oxygen barrierstability and preservation effect

Ultrasonic assisted electrospinning preparation the polylactic acid loading with perillaldehyde biopolymer film with excellent solvent resistance, water-oxygen barrierstability and preservation effect

Recent advances in the preservation effects of spice essential oils on fruits and vegetables

Spice essential oils (SEOs) are currently a prominent area of investigation in food preservation due to their natural, effective, and environmentally friendly properties. This review discussed the latest research progress concerning the application of SEO in fruits and vegetables preservation. The article commenced with an overview of the sources of SEOs and their main components, explored their bioactivities, antimicrobial mechanisms, and the microencapsulation and nanotechnology utilizing spice essential oils. Further research explored the applications of SEOs in culinary, pharmaceuticals, cosmetics, agriculture, and food industries, with a focus on evaluating their effectiveness in extending the shelf-life of fruits and vegetables. Additionally, it discusses limitations such as intense aroma and toxicity concerns, while also outlining prospects for future research and applications in the food sector. Overall, SEOs offer promising avenues for effectively prolonging the storage period of post-harvested fruits and vegetables while maintaining their quality attributes.