Effect Of Preservation Research Articles

Effect of microbubbles on immersion freezing of grape tomato

Microbubbles (MBs) were incorporated into calcium chloride solution as a novel freezing medium for immersion freezing of grape tomato. The effects of MB size (39, 43, 48 μm mean diameter), entrapped gas (air, N2, CO2) and freezing temperature (−10, −15, −20 °C) on the freezing behavior and quality attributes of tomato were investigated. MBs increased the nucleation temperature from −7.4 to −3.5 °C and reduced the onset time of nucleation from 5.8 to 2.9 min at freezing temperature of −20 °C, which facilitated the formation of small ice crystals within tomato. MB-assisted freezing reduced the drip loss by 13.7–17.0% and improved the firmness of tomato, particularly when MB size and freezing temperature decreased. Freezing tomato with air-MBs did not compromise its nutritional quality, using N2- and CO2-MBs even increased its lycopene content, by 31% and 23%, respectively. The results proved the preservation effect of MBs on fruit during immersion freezing. This study can benefit the fruit and vegetable industry by providing an efficient freezing technology for producing frozen products with high sensory and nutritional quality.

Waste Tetra Pak® beverage containers as reinforcement in polymer concrete

Due to their effectiveness in food preservation, Tetra Pak®is widely used around the world. Unfortunately, only a small part of these is recycled, making it a highly polluting material. The objective of this work lies on using waste Tetra Pak® beverage containers as reinforcement in polymeric concrete manufactured with 20% polyester resin and 80% marble. Three sizes of Tetra Pak® particles were used, small (1x0.5 mm); medium (3x3 mm) and large (5x5 mm), which replaced 1% of marble´s concentration. Concretes were evaluated in both compression and flexural tests. Results show improvements in the elastic modulus, in the flexural resistance and in the strain at yield point, 39%, 5% and 5%, respectively. This work shows a novel and successful alternative for reusing Tetra Pak® packages aiming to reduce its environmental impact.

Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation.

Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0%+0%, 0.3%+0.3%, 0.6%+0.6%, 0.9%+0.9%, and 1.2%+1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7lgCFU/g on day 6 (7.07±0.50lgCFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60±0.50lgCFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.

Waste Tetra Pak® beverage containers as reinforcement in polymer concrete

Due to their effectiveness in food preservation, Tetra Pak®is widely used around the world. Unfortunately, only a small part of these is recycled, making it a highly polluting material. The objective of this work lies on using waste Tetra Pak® beverage containers as reinforcement in polymeric concrete manufactured with 20% polyester resin and 80% marble. Three sizes of Tetra Pak® particles were used, small (1x0.5 mm); medium (3x3 mm) and large (5x5 mm), which replaced 1% of marble´s concentration. Concretes were evaluated in both compression and flexural tests. Results show improvements in the elastic modulus, in the flexural resistance and in the strain at yield point, 39%, 5% and 5%, respectively. This work shows a novel and successful alternative for reusing Tetra Pak® packages aiming to reduce its environmental impact.

Effect of Different Chemical Preservatives on Postharvest Longevity of Gerbera (Gerbera jamesonii cv. Rosalin) Cut Flowers under Controlled Laboratory Conditions

Effect of Different Chemical Preservatives on Postharvest Longevity of Gerbera (Gerbera jamesonii cv. Rosalin) Cut Flowers under Controlled Laboratory Conditions

Determination of Post-Fermentation Waste from Fermented Vegetables as Potential Substitutes for Preservatives in o/w Emulsion.

Post-fermentation wastes are rich sources of various biologically active compounds with antimicrobial activity, whose potential is not being fully exploited. One of the possible applications of post-fermentation waste may be its use as a natural preservative that effectively combats pathogens found in formulations. The study aims included the following: (1) compare the antimicrobial and antioxidant activity of fermented vegetable extracts (FVEs), (2) examine the inhibition of cosmetic-borne pathogens by FVEs, and (3) estimate the preservative effectiveness of FVEs in o/w emulsions. It was found that fermented white cabbage, cucumber, celery, and the mixture of fermented white cabbage, cucumber, and celery (1:1:1) showed antibacterial and antifungal activity against all the tested reference microbial strains. The addition of fermented cucumber, celery, and the mixture of fermented white cabbage, cucumber, and celery (1:1:1) to the o/w emulsion fulfilled criterion A of the preservative effectiveness test for S. aureus, E. coli, and A. brasiliensis, but did not fulfill the criterion for P. aeruginosa and C. albicans. The tested FVEs have comparable activity to inhibit pathogens in o/w emulsion as sodium benzoate. The results of our study prove that FVEs can be valuable raw materials supporting the preservative system, which, in turn, can significantly reduce the concentration of preservatives used in o/w emulsion.

Research on the Digital Preservation of Architectural Heritage Based on Virtual Reality Technology

As a representative of the scientific and technological achievements of the new era, the overall development of virtual reality (VR) technology is becoming increasingly refined, which provides new development ideas and technical support in the field of ancient building restoration and architectural heritage preservation. In this context, digital conservation and the practice of architectural heritage have become important focuses of application in the industry. This paper starts from the core concept of VR technology, analyzes the value of the application of VR technology in the protection of ancient architecture, puts forward relevant suggestions and technical application methods, and takes Red Pagoda in Fuliang County as an example. In this sense, virtual reality technology is used to restore and protect the buildings, forming a digital heritage of ancient architecture. This study first utilizes a three-dimensional laser scanning instrument to collect point cloud data, and then the plane graph is drawn by measurement. Then, an Architectural Heritage Building Information Model is created, and comprehensive information on historical buildings is integrated. Finally, VR technology is used to show the effect of digital display and preservation. This study transforms architectural cultural heritage into a shareable and renewable digital form through restoration and reproduction, interpreting and utilizing it from a new perspective and providing new ideas and methods for architectural heritage conservation.

Digital Preservation of Intangible Cultural Heritage and Exploration of Network Communication Issues

Intangible cultural heritage nurtures the heritage of Chinese excellent traditional culture and is the root of Chinese national culture. This paper combines relevant literature to design a questionnaire on the effect of digital preservation and network communication of intangible cultural heritage to explore the effect of network communication of intangible cultural heritage. Before the questionnaire was distributed, the reliability and validity of the questionnaire was tested using Cronbach’s coefficient, KMO and Bartlett’s Sphericity Test to determine the reasonableness of the questionnaire. Further, the questionnaire data were collected to quantitatively analyze the cognitive, attitudinal and behavioral dimensions of the audience in the communication process of ICH. The audience recognizes the communication content of ICH on the online platform, and the communication content positively influences the audience’s cognition of ICH. The average score of audience’s attitude towards ICH communication was 3.55, and it was also found that 50.44\% of the audience would share and forward the content for secondary communication of ICH, and only 57 audiences did not participate in the interaction of ICH online communication. This paper provides decision-making support for governmental decision-making departments to strengthen the inheritance and protection of intangible cultural heritage, and the proposed optimization strategies can also provide a path for thinking about the creative revitalization and development of intangible cultural heritage.

The efficacy and safety of neoadjuvant chemoradiotherapy combined with immunotherapy for locally advanced rectal cancer patients: a systematic review

BackgroundSeveral studies have explored the effectiveness of PD-1/PD-L1 inhibitors combined with neoadjuvant chemoradiotherapy (nCRT) in the treatment of locally advanced rectal cancer(LARC), particularly in microsatellite stable(MSS) or mismatch repair proficient(pMMR) LARC patients. We undertook a single-arm systematic review to comprehensively evaluate the advantages and potential risks associated with the use of PD-1/PD-L1 inhibitors in conjunction with nCRT for patients diagnosed with locally advanced rectal cancer.MethodsThe PubMed, Embase, Cochrane Library, ClinicalTrials.gov, ASCO and ESMO were searched for related studies. The main outcomes were pathologic complete response (pCR), major pathological response (MPR), anal preservation, and adverse effects (AEs).ResultsFourteen articles including 533 locally advanced rectal cancer (LARC) patients were analyzed. The pooled pCR, MPR, and anal preservation rates were 36%, 66% and 86%. Grade ≥3 adverse events occurred in 20%. Subgroup analysis showed that; dMMR/MSI-H had a pooled pCR (100%) and MPR (100%), pMMR/MSS had a pooled pCR (38%) and MPR (60%); the short-course radiotherapy and long-course radiotherapy had pooled pCR rates of 51% and 30%, respectively. The rates of pCR for the concurrent and sequential immuno-chemoradiotherapy subgroups at 30% and 40%, mirroring pCR rates for the PD-L1 and PD-1 inhibitor subgroups were 32% and 40%, respectively.ConclusionIn cases of locally advanced rectal cancer, PD-1/PD-L1 inhibitors combined with neoadjuvant chemoradiotherapy have shown promising response rates and acceptable toxicity profiles. PD-1/PD-L1 inhibitors combined with neoadjuvant chemoradiotherapy hence has a positive outcome even in MSS LARC patients.Systematic Review Registrationhttps://www.crd.york.ac.uk/prospero/#myprospero, identifier CRD42023465380.

Conjugates of glycosylated antarctic krill proteins and curcumin: Maintaining the storage quality of salmon fillets coupling with photodynamic inactivation

Antarctic krill proteins (AKP) were successfully glycosylated by inulin driven by ultrasound (300 W, 20 min) and pH shift (11.0) to prepare the conjugates of glycosylated AKP and curcumin. The preservation effects of the conjugates-mediated photodynamic inactivation (PDI) on the storage quality of salmon fillets were investigated. Results showed that the glycosylated AKP (AKP-pH11-U20) exhibited a significantly increased solubility, and a relatively small and loose morphology characterized by SEM, an unfolded and disorganized structure by FTIR and intrinsic fluorescence analysis, and a decreased surface hydrophobicity by bromophenol blue staining, and all these changes contributed to its reduced surface tension. On this basis, the glycosylated AKP efficiently loaded curcumin (323.4 μg/mg) to form the conjugates, and the conjugates-mediated PDI greatly inhibited 99.8% bacterial cells and the migration of water, retarded the change of color and pH, suppressed the lipid oxidation and degradation during 4 °C storage for 7 days, compared to the conventional curcumin-mediated PDI. This study expands the application of new marine protein resources in preserving the quality of aquatic products.

Effects of cold plasma and ultra-high-pressure sterilization on the quality, flavor, and safety of semi-dried golden pompano

This investigation aimed to assess the impact of cold plasma (CP) and ultra-high-pressure (UHP) treatment on the quality, flavor, and safety of semi-dried golden pompanos during the storage period. The results showed the highest severity of lipid oxidation in the CP group, whereas alternation in protein structure and protein oxidation were the most apparent in the UHP group. Compared with CP, UHP better inhibited the accumulation of total volatile basic nitrogen and biogenic amines. The shelf life of samples was prolonged by 10–12 and 12–17 days upon treatment with CP and UHP, respectively. Furthermore, the freshness preservation effect of UHP was superior. Compared with CP, UHP better mitigated the loss of free amino acids and showed the best inhibitory effect on the production of bad odor-producing compounds, such as 3-methyl-butanal, 2,3-butanediol, acetic acid, and trimethylamine.

Preservation effects of chitosan/polyvinyl alcohol/clove essential oil antifungal film on yellow peaches: Physicochemical properties and fruit quality assessment

Using antifungal food packaging films presents a significant opportunity to prolong the shelf-life of food products. In this work, a chitosan-polyvinyl alcohol antibacterial film, enriched with clove essential oil (CS/PVA/CEO), was developed for preservation effects on yellow peaches, and its physical properties and structure were investigated. The good compatibility and thermal stability of CS/PVA/CEO film were demonstrated via scanning electron microscopy, Fourier-transform infrared spectroscopy, and thermogravimetric analysis. Mechanical properties are exhibited at a 0.75% CEO concentration: the tensile strength is (25.09 ± 0.32) MPa, elongation at break is (291.23 ± 2.53)%, water vapor permeability is (0.479 ± 0.005) g·mm·m−2·h−1·kPa−1, water resistance is (18.57 ± 0.35)%, and water resistance is (9.70 ± 0.26)%. During the 11 days of storage at temperatures ranging from 23 °C to 26 °C and 26 days of storage at 4 °C–5 °C, the CS/PVA/CEO film exhibited effective preservation of yellow peach fruits. CS/PVA/CEO group extended 3–4 d at room temperature and 5–10 d at 4 °C of yellow peaches preservation compared with the CS/PVA and control groups. This effectiveness was evaluated based on various parameters, including fruit appearance, decay rate, respiratory intensity, malondialdehyde concentration, firmness, total soluble solids, and titratable acidity. Therefore, adding CEO into the antifungal film demonstrated excellent potential in enhancing the preservation of yellow peaches.

Integrated high-throughput drug screening microfluidic system for comprehensive ocular toxicity assessment

Traditional experimental methodologies suffer from a few limitations in the toxicological evaluation of the preservatives added to eye drops. In this study, we overcame these limitations by using a microfluidic device. We developed a microfluidic system featuring a gradient concentration generator for preservative dosage control with microvalves and micropumps, automatically regulated by a programmable Arduino board. This system facilitated the simultaneous toxicological evaluation of human corneal epithelial cells against eight different concentrations of preservatives, allowing for quadruplicate experiments in a single run. In our study, the IC50 values for healthy eyes and those affected with dry eyes syndrome showed an approximately twofold difference. This variation is likely attributable to the duration for which the preservative remained in contact with corneal cells before being washed off by the medium, suggesting the significance of exposure time in the cytotoxic effect of preservatives. Our microfluidic system, automated by Arduino, simulated healthy and dry eye environments to study benzalkonium chloride toxicity and revealed significant differences in cell viability, with IC50 values of 0.0033% for healthy eyes and 0.0017% for dry eyes. In summary, we implemented the pinch-to-zoom feature of an electronic tablet in our microfluidic system, offering innovative alternatives for eye research.

Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage

Kimchi cabbage is a Korean traditional fermented vegetable that is rich in nutrients and probiotics. Temperature changes caused microbial growth adversely affect the quality of kimchi. Therefore, controlling the preservation temperature is important to prevent over-fermentation of kimchi. Supercooling has emerged as an alternative storage method; however, maintaining the supercooled state of food is challenging. In this study, a stepwise cooling algorithm for supercooling preservation was developed and applied. All samples were maintained in a supercooled state, and no ice nucleation was detected. Assessments of CO2 content, pH, and titratable acidity revealed that supercooled samples exhibited more delayed fermentation than refrigerated samples. However, moisture content and hardness of the unfrozen (refrigerated and supercooled) samples were not significantly different. Microbial analysis and community composition indicated that the supercooling treatment delayed kimchi fermentation by approximately three months. Conclusively, supercooling is effective for maintaining the freshness of kimchi cabbage during long-term storage. This study contributes to the optimization of kimchi preservation strategies, offering potential benefits for both consumers and producers in terms of product quality, shelf life, and food safety.

Antibacterial activity of angelica essential oil, its mechanism against Pseudomonas fluorescens, and its application in the preservation of chilled fresh beef

The mechanism by which Angelica essential oil (AEO) can act as an antimicrobial agent at cellular and metabolic levels to inhibit Pseudomonas fluorescens (P. fluorescens), and its effectiveness in beef preservation, were investigated and evaluated in this study. Our results showed that the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of AEO to P. fluorescens were 12.5 μL/mL and 25 μL/mL, respectively, at which AEO could effectively inhibit P. fluorescens reproduction and retard its growth (p < 0.05). Severe morphological damage to the AEO-treated cells of the microorganism, including cell walls and membranes, were observed via scanning electron microscopy (SEM). AEO treatment was also seen to lead to an increase in alkaline phosphatase (AKPase) activity and conductivity, and a significant leakage of intracellular macromolecular components (such as nucleic acids and proteins), providing further evidence of damage to the integrity of cell wall and cell membrane. Metabolomics analysis revealed that the differential metabolites in the AEO hindered nucleic acid synthesis and expression in the P. fluorescens, leading to tricarboxylic acid (TCA) cycle blockage and amino acid restriction, energy metabolism disorders and membrane damage, mainly through nucleotide metabolism, amino acid metabolism, carbohydrate metabolism and membrane transport. Moreover, application testing demonstrated the efficacy of AEO in slowing the increase of beef pH and total volatile basic nitrogen (TVB-N), extending the shelf life of chilled beef by 5.39 d, and effectively maintaining the organoleptic quality of beef. These results lay a foundation for the development of AEO as a natural bacteriostatic agent.

Evaluation of Antimicrobial and Preservative Effects of Cinnamaldehyde and Clove Oil in Catfish (Ictalurus punctatus) Fillets Stored at 4 °C.

This study aimed to evaluate cinnamaldehyde (CN) and clove oil (CO) effectiveness in inhibiting growth and killing spoilage and total aerobic bacteria when overlaid with catfish fillet stored at 4 °C. A 1.00 mL concentration of CO inhibited growth by 2.90, 1.96, and 1.96 cm, respectively, for S. baltica, A. hydrophilia, and total bacteria. Similarly, treatment with 1.00 mL of CN resulted in ZIB of 2.17, 2.10, and 1.10 cm, respectively, for S. baltica, A. hydrophilia, and total bacteria from catfish exudates. Total bacteria from catfish exudates treated with 0.50 mL CN for 40 min, resulted in a 6.84 log decrease, and treatment with 1.00 mL resulted in a 5.66 log decrease at 40 min. Total bacteria exudates treated with 0.50 mL CO resulted in a 9.69 log reduction at 40 min. Total bacteria treated with 1.00 mL CO resulted in a 7.69 log decrease at 7 days, while untreated pads overlaid with catfish resulted in ≥9.00 CFU/mL. However, treated absorbent pads with catfish at 7 days, using 0.50 mL and 1.00 mL CN, had a bacterial recovery of 5.53 and 1.88 log CFU/mL, respectively. Furthermore, CO at 0.50 mL and 1.00 mL reduced the bacteria count to 5.21 and 1.53 log CFU/mL, respectively, at day 7.

Waste Tetra Pak® beverage containers as reinforcement in polymer concrete

Due to their effectiveness in food preservation, Tetra Pak®is widely used around the world. Unfortunately, only a small part of these is recycled, making it a highly polluting material. The objective of this work lies on using waste Tetra Pak® beverage containers as reinforcement in polymeric concrete manufactured with 20% polyester resin and 80% marble. Three sizes of Tetra Pak® particles were used, small (1x0.5 mm); medium (3x3 mm) and large (5x5 mm), which replaced 1% of marble´s concentration. Concretes were evaluated in both compression and flexural tests. Results show improvements in the elastic modulus, in the flexural resistance and in the strain at yield point, 39%, 5% and 5%, respectively. This work shows a novel and successful alternative for reusing Tetra Pak® packages aiming to reduce its environmental impact.

Antioxidant and preservation effects of tea polyphenols on apple juice

Tea polyphenols (TP), a natural ingredient recognized for their potent antioxidant and antimicrobial properties, are the focus for extending the freshness and shelf life of apple juices in preservation. This study evaluated the nutritional quality, microbial growth, and sensory changes in apple juice during storage, examining the impact of TP addition on both freshly pressed and retail high-pressure processing (HPP) apple juice. For fresh apple juice, the growth of total colonies was predicted using a Modified Gompertz model. The results showed that the addition of 0.6 g/kg TP to fresh apple juice reduced the total number of colonies by 1.54 times after 11 days of storage, while the addition of 0.6 g/kg TP to retail HPP apple juice reduced the total number of colonies by 2.15 times after 20 days. In addition, apple juice treated with 0.6 g/kg of TP had good antioxidant and sensory properties compared to the control. These results indicated that the application of TP could increase the antioxidant capacity of apple juice, enhance their taste and prolong their shelf life.

Synergistic antibacterial activity of cell wall hydrolase Lys14579 combined with cinnamaldehyde against emetic Bacillus cereus and their application in foods

Synergistic antibacterial effect as a promising strategy against foodborne pathogens is compelling since the development of novel antibacterial agents is not so easy. Here we investigated the synergistic effect of cell wall hydrolase Lys14579 and cinnamaldehyde (CAL) against emetic Bacillus cereus. The MICs of Lys14579 and CAL against emetic B. cereus were 25 and 200 μg/mL, respectively. The combination of Lys14579 and CAL displayed a synergistic antimicrobial effect with a Fractional Inhibitory Concentration Index (FICI) of 0.375. Bactericidal assays revealed that this combination had better bactericidal performance than either substance alone. Furthermore, the combination of Lys14579 and CAL effectively inhibited the biofilm formation of emetic B. cereus at the concentrations of 6.25 and 50 μg/mL, respectively. Additionally, it down-regulated the cereulide synthetase gene (cesB) expression at the transcription level and reduced swarming motility by 55%. Scanning electron microscope and PI uptake assays further demonstrated that the combination accelerated the disruption of emetic B. cereus cells. Finally, the synergistic preservative effect of this combinational was observed in boiled rice and fresh lean beef. Thus, the combination of Lys14579 and CAL represents a potential synergistic strategy for controlling emetic B. cereus contamination in the food industry.

Grape pomace in diets for European sea bass: influence on oxidative status, intestinal microbiota, and fillet quality

The use of intensive systems in aquaculture causes an increase in environmental stress agents, reducing water quality and facilitating the appearance of pathologies in individuals. In this context, the selection of ingredients is a key strategy in managing the quality of aquafeed and the cultivation of aquaculture species. Considering this, wine by-products can be a potential functional ingredient due to several particular characteristics, such as their low cost, large volumes produced, and for being a natural source of bioactive compounds with antioxidant activity. The present study developed different experiments focused on evaluating the benefits of feeding juvenile European sea bass during 5 weeks with feeds incorporating 0.4% red wine grape pomace (GP). At the end of the feeding period, potential modifications in metabolism, immunological and oxidative status, and functionality of intestinal microbiota were assessed as well as the potential protective effect against oxidation in fish fillets during 6 days of cold storage (4 °C). In addition, the preservative effect of GP on the feed when stored for a period of 12 weeks at two different temperatures (4 °C and 25 °C) was evaluated. The results demonstrated that the inclusion of GP in feeds for European sea bass prevents oxidation when stored at room temperature. In addition, a general improvement in the physiological and immunological status, as well as fillet quality, was evidenced.