Effect Of Storage Temperature Research Articles

Effects of Storage Temperature and Spices Incorporation on the Stability and Antibacterial Properties of Fontitrygon margarita (Günther, 1870) Liver Oil

Fontitrygon margarita liver oil, rich in unsaturated fatty acids, is susceptible to oxidation during storage, which can diminish its antibacterial qualities. This study examines the effects of storage temperature and the addition of spices on the stability and antibacterial properties of F. margarita liver oil. Oils with added spices were stored in opaque bottles at room temperature (28 ± 2°C) and in a refrigerator (4°C) and were periodically analyzed over a six-month period. Standard methods were used to determine oil quality indices; the Fourier transform infrared (FTIR) profile was assessed by spectroscopy; and antibacterial activities were measured using the broth microdilution method. The quality indices, FTIR profile, and antibacterial activities of the oil were evaluated and compared based on the incorporation of spices. The quality indices of oil extracted without a stabilizer and stored at room temperature significantly increased over time. The antibacterial activity of these oils gradually decreased during storage, with the minimal inhibitory concentrations (MICs) on bacterial strains of Escherichia coli (EC 137), Enterobacter cloacae (ENT 119 and ENT 51), and Yersinia enterocolitica (YERB 1) increasing from 16 to 128 mg/ml. Regardless of oil quality indices, oils stored in a refrigerator had lower values and better antibacterial activities than those stored at room temperature ((16 ≤ MIC ≤ 64 mg/ml on the strains of EC 137, YERB 1, ENT 51, and Klebsiella pneumoniae (KL 11)). The inclusion of spices significantly reduced the oxidative reaction in the oils and maintained the antibacterial activities of the tested oils. Given its antibacterial properties, F. margarita liver oil holds significant potential for the nutraceutical industry and could be used as a dietary supplement. This research underscores the importance of proper storage conditions and the use of natural stabilizers in maintaining the quality of such valuable natural resources.

Physiological Age of Potato Seed Tubers of Contrasting Cultivars Hardly Affects Crop Performance in a Temperate Climate

AbstractThe physiological age of potato seed tubers influences the subsequent field performance of the crop, conditioning its growth and development. This study investigates the effects of the physiological age of seed tubers on the field performance of four contrasting, currently widely grown cultivars (Agria, Festien, Innovator, Lady Claire) across three sites in the Netherlands over 3 years (Cycles 1—3). Seed tubers were produced annually at a single site under uniform conditions, with variations in physiological age induced by applying different storage temperatures (4, 7, 10, and/or 17 °C). Our previous study revealed varying effects of storage temperature on sprouting behaviour among cultivars, suggesting different rates of ageing. After completing the storage season, in the current study these seed tubers were planted in the field and subsequent crop performance was thoroughly phenotyped. Cultivar-specific effects of storage temperature were evident during early growth stages and when seed tubers were stored at 17 °C in Cycle 3. However, within the storage temperature range of 4 to 10 °C, the influence of storage temperatures was small or inconsistent. Overall, effects on canopy cover, stem and tuber number, yield and quality, and tuber yield explanatory variables were limited. The outcomes suggest that while very high storage temperatures should be avoided in regions with long crop cycles, stringent cold storage regimes are unnecessary to achieve optimal growth vigour in potato seed tubers of the studied cultivars in a temperate climate.

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.

Effect of Storage Temperature and Containers on Date Palm (Phoenix dactylifera L.) Pollen Viability and Post-storage Pollination

Effect of Storage Temperature and Containers on Date Palm (Phoenix dactylifera L.) Pollen Viability and Post-storage Pollination

Stress-mediated polysorbate 20 degradation and its potential impact on therapeutic proteins.

Polysorbates are the most commonly used surfactants in formulations to stabilize therapeutic proteins against interfacial stresses. Polysorbates can undergo oxidative or enzyme-mediated hydrolytic degradation to produce free fatty acids (FFAs) and subvisible particles in formulations. To determine which product related variables contribute to PS20 degradation, we investigated the effects of storage temperature, formulation, pH, presence of hydrolytic enzymes, and specific fatty acid composition on different grades of PS20 in relation to their PS20 degradation profile and consequently the quality of protein drug products. Bevacizumab and T-DM1 were reformulated in the freshly prepared therapeutic protein formulations containing either compendial PS20 or non-compendial PS20 with high % lauric acid and spiked with exogenous esterase or lipase. The release of FFAs and formation of particles were monitored at 4°C and 37°C. Protein quality was assessed for secondary structures, purity, and biological activity. Hydrolytic release of FFAs and formation of subvisible particles were found to be dependent on grades of PS20, types of enzymes used, incubation temperature, and pH. Esterase- or lipase-mediated degradation of PS20 and formation of subvisible particles in drug formulation showed no significant impact on the biological activity and stability of therapeutic proteins against degradation or aggregation. Our study suggests that degradation of PS20 and formation of FFA particles depend on the fatty acid composition of PS20, types of hydrolytic enzymes, pH, and temperature. The presence of FFA subvisible particles showed no significant impact on the purity and biological activity of the therapeutic proteins under the tested conditions.

Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice

Formation of delayed bitterness is an intractable problem in the processing of citrus juice. This study analyzed the distribution of main bitter-causing substances in sweet orange and the effect of heat treatment, storage temperature, clarification, and homogenization on the limonin content in sweet orange juice. The segment membrane accounted for 34–42% of limonin in the fruit and 21–45% of limonoate A-ring lactone (LARL). Heat treatment accelerated the formation of limonin in juice. Pectinase treatment appeared to facilitate the formation of limonin by reducing the pH of juice. In addition, refrigeration at 4 °C was found to restrain the formation of limonin in juice by inhibiting the activity of limonin D-ring lactone hydrolase (LDLH). In conclusion, segment membrane may have a great contribution to the delayed bitterness of sweet orange juice due to its abundant LARL. These results may provide some guidance for citrus processing and bitterness removal.

Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage

During the cold chain storage process, changes in metabolites and microorganisms are highly likely to lead to changes in meat quality. To elucidate the changes in the composition of metabolites and microbiota during cold chain storage of mutton, this study utilized untargeted metabolome and 5R 16S rRNA sequencing analyses to investigate the changes in the longissimus dorsi under different cold chain temperatures (4 °C and −20 °C). With the extension of cold chain storage time, the meat color darkened and the content of C18:2n-6, C20:3n-6, and C23:0 were significantly increased in mutton. In this study, nine metabolites, including 1,2-Dioleoyl-sn-glycero-3-phosphoethanolamine, alanylphenylala-nine, indole-3-acrylic acid and the others, were significantly altered during cold chain storage. The abundance of the dominant microorganisms, including Brachymonas, Aeromonas, Corynebacterium and Steroidobacter, was significantly altered. Furthermore, a high correlation was observed between the different metabolites and microorganisms. These findings provide an in-depth understanding of the effects of different cold chain storage temperatures and times on the quality of mutton.

The effect of cold plasma treatment on quality attributes and shelf life of apples

The effectiveness of atmospheric air dielectric barrier discharge (DBD) cold plasma was compared with existing decontamination methods for improving the quality and shelf life of apples. The samples were stored in two different storage conditions (ambient, 27 ± 3 °C; and cold, 10 ± 1 °C) to check the effect of storage temperature on their shelf life. The microbial load on the apples was reduced after all the treatments, and samples stored at 10 ℃ showed a higher reduction in microbial load with increased shelf life. The polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) enzyme activities showed a significant reduction after cold plasma treatment; however, peroxidase (POD) activity showed a lower reduction than PPO and PAL enzymes. Color changes evaluated using L*, a*, and b* values showed higher retention for the red color in the treated samples compared to control samples, and the firmness of all treated samples was maintained throughout the storage period. The total phenolic content (TPC) increased after cold plasma treatment and carotenoid content was retained in the treated samples. In addition, the present study demonstrated that the novel cold plasma decontamination method was more effective in reducing the pesticides (Malathion, Fenthion, and Chlorpyrifos) from the apple surfaces than the conventional methods. Cold plasma can be a better alternative for decontaminating apples; however, other hurdles may be required to increase their shelf life further.

Human mesenchymal stromal cells-laden crosslinked hyaluronic acid-alginate bioink for 3D bioprinting applications in tissue engineering.

Three-dimensional (3D) bioprinting is considered one of the most advanced tools to build up materials for tissue engineering. The aim of this work was the design, development and characterization of a bioink composed of human mesenchymal stromal cells (hMSC) for extrusion through nozzles to create these 3D structures that might potentially be apply to replace the function of damaged natural tissue. In this study, we focused on the advantages and the wide potential of biocompatible biomaterials, such as hyaluronic acid and alginate for the inclusion of hMSC. The bioink was characterized for its physical (pH, osmolality, degradation, swelling, porosity, surface electrical properties, conductivity, and surface structure), mechanical (rheology and printability) and biological (viability and proliferation) properties. The developed bioink showed high porosity and high swelling capacity, while the degradation rate was dependent on the temperature. The bioink also showed negative electrical surface and appropriate rheological properties required for bioprinting. Moreover, stress-stability studies did not show any sign of physical instability. The developed bioink provided an excellent environment for the promotion of the viability and growth of hMSC cells. Our work reports the first-time study of the effect of storage temperature on the cell viability of bioinks, besides showing that our bioink promoted a high cell viability after being extruded by the bioprinter. These results support the suggestion that the developed hMSC-composed bioink fulfills all the requirements for tissue engineering and can be proposed as a biological tool with potential applications in regenerative medicine and tissue engineering.

Stability of porphyrins and porphyrin precursors in urine and plasma samples: implications for sample handling and storage.

The porphyrias are rare disorders of haem biosynthesis. Diagnosis requires demonstrating increased porphyrins or porphyrin precursors in blood, urine and faeces. Patients may only be investigated once, and therefore, understanding the preanalytical factors affecting the reliability of results is crucial. Guidance for sample handling exists, but published evidence regarding the stability of porphyrins and their precursors is limited. The aim of this study was to evaluate the effect of light exposure and different storage temperatures on analyte stability for measurement of urinary aminolaevulinic acid and porphobilinogen, total urine porphyrin and plasma porphyrin. Our results confirm that all samples should be protected from light. Results from samples exposed to light for greater than 4 hours should be interpreted with caution and repeat samples requested. If transported to a specialist laboratory, samples should be stored at 4°C before transport. Transit time at ambient temperatures should be less than 24 hours.

Effect of storage temperature on the change of microbiological indicators of fresh soft cheese

In Ukraine, there is a tendency to increase the production of soft, fresh cheeses due to their technological features. The advantages of producing this product include efficient use of raw materials; the ability to sell the product without ripening or with a short ripening period (no more than 14 days); and high quality indicators. In general, cheese is considered a complete food product that covers part of a person's daily needs for nutrients and biologically active substances. Due to martial law in the country, loyalty in the sale of products plays a unique role, but the temperature regime of storage affects the safety of cheese. Therefore, the study aimed to determine the sanitary quality of soft, fresh cheese and to justify the parameters of product storage at a temperature of 6 °C. The research was conducted at the Regional State Laboratory of the State Service of Ukraine for Food Safety and Consumer Protection in Poltava Oblast and at the Department of Livestock Products Processing Technology laboratory of Poltava State Agrarian University. The research objects were samples of soft, fresh cheese without fillers produced at the Milk Local Product Expert Center of the Faculty of Animal Production and Food Technology. The indicators stipulated by the regulatory document for soft cheeses 4395:2005 “Soft cheeses. General technical conditions”. It was established that the investigated cheese (sample No. 6) met the requirements of the current standard in terms of organoleptic (appearance, taste and smell, consistency, dough color, pattern, shape), physicochemical (mass fraction of fat, table salt, water) and physicochemical parameters. Specific physicochemical characteristics (mass fraction of moisture, table salt, and fat in dry matter) of the cheese, according to the tests, were within the limits specified by SSTC. The studied samples of fresh soft cheese regarding microbiological parameters (pathogenic microorganisms, particularly Salmonella, Listeria monocytogenes, and Staphylococcus aureus) complied with regulatory documents when they were stored at +6 °C for two days. At the same time, it has been proven that storage of fresh soft cheese without fillers at a temperature of +20 ± 0.5 °C leads to the growth and presence of coliform bacteria in the E. coli group. As early as 48 hours later, the products did not meet the regulated norms of the current national standards.

Effects of temperature, cultivar, and storage duration of rice on physiological parameters and head rice yield

Reducing rice post-harvest losses is a global demand. This study evaluated the effects of rice storage time (initial, 30, 60, 90, 120, and 150 d), temperature (15, 20, 25, and 30 °C), and cultivar (IRGA 424, IRGA 424RI, and IRGA 431CL) on physiological properties and head rice yield. Moisture, germination, vigor, electrical conductivity, thousand-grain weight, head rice yield, and colorimetric profile were analyzed. IRGA 424 was more susceptible to the parameters evaluated, through the increase in electrical conductivity and reduction in vigor, while IRGA 431CL showed greater reductions in whole grain yield as a function of increasing storage time and temperature. In general, the temperature of 15 °C is the most suitable for maintaining the quality parameters evaluated in this study. Storage at 15 °C allowed for the maintenance of the physiological quality of the seeds, the best head rice yield, and the least change in the color profile when compared to those at higher temperatures (25 and 30 °C).

Predicting the Stability of Lyophilized Human Serum Albumin Formulations Containing Sucrose and Trehalose Using Solid-State NMR Spectroscopy: Effect of Storage Temperature on 1H T1 Relaxation Times

In a lyophilized protein/disaccharide system, the ability of the disaccharide to form a homogeneous mixture with the protein and to slow the protein mobility dictates the stabilization potential of the formulation. Human serum albumin was lyophilized with sucrose or trehalose in histidine, phosphate, or citrate buffer. 1H T1 relaxation times were measured by solid-state NMR spectroscopy and were used to assess the homogeneity and mobility of the samples after zero, six, and twelve months at different temperatures. The mobility of the samples decreased after 6 and 12 months storage at elevated temperatures, consistent with structural relaxation of the amorphous disaccharide matrix. Formulations with sucrose had lower mobility and greater stability than formulations with trehalose.

Effects of cold storage temperature, host status, and larval stage on the biological characteristics of Cotesia chilonis

AbstractShelf life is an important determinant of the quality of parasitoids used as natural enemies in augmentation biological control. Cotesia chilonis (Munakata) (Hymenoptera: Braconidae), an obligate endoparasitoid of Chilo suppressalis (Walker) (Lepidoptera: Crambidae), has potential for use through augmentation biological control in China. Here, the effects of cold storage temperature, host status, and larval stage on the biological characteristics of C. chilonis were investigated to extend the agent's shelf life. Results showed that the number of healthy C. chilonis adults obtained was reduced by 3.5% and 47.7% when C. suppressalis larvae in either natural or induced diapause were used as hosts compared to nondiapausing control larvae. Both parasitism and cold storage significantly reduced the supercooling point of nondiapausing C. suppressalis larvae, whereas the opposite result was observed in those of natural diapause. In order to improve the long‐term storage of C. chilonis, nondiapausing C. suppressalis larvae were parasitized for 1, 3, 5, and 7 days to allow C. chilonis to develop into different larval stages before being transferred into cold storage for 30 days at 4 or 10°C. Compared to the control, the C. chilonis cocoon formation and emergence rates of the 1‐day‐old egg treatment group held at 10°C were reduced by 15% and 17%, respectively. The results also showed that the duration of the larval stage of C. chilonis was prolonged fourfold after storage at 4 and 10°C. Individuals held at 10°C had a significantly longer cocoon and adult stage compared to those held at 4°C. The biological parameters and life history of the F1 generation of C. chilonis returned to normal levels under laboratory conditions. In conclusion, C. suppressalis larvae were successfully used to extend the shelf life of C. chilonis for use in augmentative biocontrol programs.

Effect of air blast freezing and frozen storage on inactivation of Vibrio vulnificus in Pacific oysters (Crassostrea gigas)

Air-blast freezing followed by frozen storage at different temperatures was assessed for inactivation of Vibrio vulnificus in Pacific oysters (Crassostrea gigas). Pacific oysters were allowed to bioaccumulate a cocktail of six strains of V. vulnificus. They were then air-blast frozen at −55 °C followed by frozen storage at −8 °C, −13 °C, −18 °C, −23 °C and −28 °C. V. vulnificus reductions were enumerated at different sampling times from 0 to 360 days. Air-blast freezing and frozen storage inactivated V. vulnificus in Pacific oysters in a two-phase inactivation pattern, with rapid inactivation during the first 3 days after air-blast freezing (short-term effect) followed by slower log-linear declines during frozen storage (long-term effect). The effects of storage temperature on V. vulnificus inactivation (log10 MPN/day) were assessed using a combined model that includes effects from both short- and long-term storage. The US National Shellfish Sanitation Program requires that postharvest processes to reduce Vibrio concentrations achieve ≥3.52 log reductions. At −18 °C this was achieved after an average of 90 days, but 95% confidence was not achieved until 123 days. Lower frozen storage temperatures caused slower declines of V. vulnificus. As well as artificially bioaccumulated V. vulnificus, we modeled inactivation of naturally occurring V. parahaemolyticus and showed that the results of a previous North American study fitted with our data. Their validated treatment for this organism in half-shell oysters can therefore be applied to New Zealand whole-shell oysters. This study will help guide oyster producers/processors aiming to achieve significant inactivation of Vibrio bacteria in their product, by providing a starting point for developing suitable frozen storage time/temperature conditions for Vibrio inactivation.

Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation

ABSTRACTThis present study reports the effect of different storage temperatures on the film‐dried chicken breast (FDCB) by film‐drying technique for 15 days, including FDCB‐(−18), FDCB‐4, FDCB‐18, FDCB‐28 and FDCB‐38 (°C). Both storage time and temperature negatively affected the water‐holding capacity and moisture ratio, except for FDCB‐(−18). To ensure the quality of film‐dried chicken meats, they were rehydrated and evaluated in terms of colour values, tissue microstructure and hardness. The results showed that the rehydrated samples FDCB‐28 and FDCB‐38 promoted redness loss and increased the hardness values compared with other samples at low temperatures. Moreover, the storage temperature below 28°C was the most effective strategy for best maintaining the physicochemical, antioxidative, microbiological and sensory quality of film‐dried chicken samples, similar to those of raw meat. Interestingly, the FDCB‐(−18), FDCB‐4 and FDCB‐18 samples showed a significant (p < 0.05) inhibitory effect on microbial growth and lipid oxidation for 15 days.

Effects of storage temperature on the solubility of cross-linked micellar casein powders

Micellar casein powders (MCP) are added to food products to enhance their protein content and functional qualities. Enzymatic cross-linking (CL) with microbial transglutaminase (mTGase) is a promising method for improving the functional properties of MCP. Non-cross-linked (N-MCP) and enzymatically cross-linked (C-MCP) at different CL degrees (0, 36, 48, and 58 %), were evaluated to assess the changes in MCP powder solubility after storage at two temperatures (25 and 40 °C) for up to 180 days. The MCP were examined periodically to determine the browning index (BI), the loss of solubility, the variations in the wetting time, and the morphological surface composition evolution with aging. The solubility of both N-MCP and C-MCP decreased similarly with storage, and this phenomenon was enhanced by increasing the severity of the storage (temperature and time). Based on changes in the BI and solubility loss, N-MCP and C-MCP have similar aging kinetics. According to relaxation time analysis, the CL degree reduced the interaction between the powder particles and the solvent, which further diminishes with storage. The results suggest that CL would trigger changes in the MC powder surface, but the evolution of the functional properties is not related to the storage-induced CL formation.

Influence of storage solution, temperature, assay time and concentration on RT-qPCR nucleic acid detection for SARS-CoV-2 detection of SARS-CoV-2 by the RT-qPCR

Real-time reverse transcriptase quantitative polymerase chain reaction (RT-qPCR) is an important method for the early diagnosis of coronavirus disease 2019 (COVID-19). This study investigated the effects of storage solution, temperature and detection time on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) nucleic acid detection by RT-qPCR. Various concentrations of SARS-CoV-2 were added to inactive and non-inactive storage solution and the viral suspensions were stored at various temperatures (room temperature, 4, −20 and −80 °C). Then, at five different detection time points, the Ct values were determined by RT-qPCR. Active and inactive storage solutions and storage temperature have a great impact on the detection of N gene of SARS-CoV-2 at different concentration corridors but have little impact on the ORF gene. The storage time has a greater impact on the N gene and ORF gene at high concentrations but has no effect on the two genes at low concentrations. In conclusion, storage temperature, storage time and storage status (inactivated, non-inactivated) have no effect on the nucleic acid detection of SARS-CoV-2 at the same concentration. For different concentrations of SARS-CoV-2, the detection of N gene is mainly affected.

Effects of storage temperature and egg washing on egg quality and physicochemical properties

This study aimed to determine the effects of storage temperature and washing on egg quality and physicochemical properties. A total of 200 eggs (100 washed and 100 unwashed eggs) were obtained from 30-week-old Hy-Line Brown laying hens. The experiment’s main effects were storage temperature (refrigerator and room temperatures) and egg washing (washed and unwashed eggs). The results indicated that eggs stored at refrigerator temperature increased (p < 0.05) in albumen height and Haugh unit at 1 to 4 weeks than those stored at room temperature. Eggs stored at room temperature and unwashed eggs had less (p < 0.05) thiobarbituric acid reactive substances and volatile basic nitrogen at 4 weeks than those subjected to other conditions. These findings suggest that refrigerator temperature improves egg quality, and unwashed eggs and those stored at room temperature potentially inhibits lipid oxidation and protein deterioration in eggs.

Effect of Carbohydrates Substitution and Storage Temperatures on the Quality and Shelf-Life of Fish Luncheon

Effect of Carbohydrates Substitution and Storage Temperatures on the Quality and Shelf-Life of Fish Luncheon