Extended Shelf Life Research Articles

Performance of Biodegradable Active Packaging in the Preservation of Fresh-Cut Fruits: A Systematic Review

Fresh-cutting fruits is a common practice in markets and households, but their short shelf life is a challenge. Active packaging is a prominent strategy for extending food shelf life. A systematic review was conducted following the PRISMA guidelines to explore the performance and materials used in biodegradable active packaging for fresh-cut fruits. Sixteen studies were included from a search performed in July 2024 on Scopus and Web of Science databases. Only research articles in English on biodegradable active films tested on cut fruits were selected. Polysaccharides were the most employed polymer in film matrices (87.5%). Antioxidant and anti-browning activities were the active film properties that were most developed (62.5%), while plant extracts and essential oils were the most employed active agents (56.3%), and fresh-cut apples were the most commonly tested fruit (56.3%). Appropriate antioxidant, antibacterial, and barrier properties for fresh-cut fruit packaging were determined. Furthermore, there is a wide range of experimental designs to evaluate shelf-life improvements. In each case, shelf life was successfully extended. The findings show that different storage conditions, fruits, and material configurations can lead to different shelf-life extension performances. Thus, biodegradable active packaging for fresh-cut fruits has a strong potential for growth in innovative, sustainable, and functional ways.

Dietary antioxidants: An overview

The substances which inhibit oxidation are called as antioxidants. They are also known as free radical scavengers. The decrease in concentration of antioxidant is termed as oxidative stress. The presence of antioxidants decreases the risk of inflammation, liver disease, cardiovascular, cataract, nephrotoxicity and neurodegenerative diseases. They are categorized as exogenous and endogenous. Endogenous antioxidants include enzymatic and non-enzymatic. Enzymatic antioxidants are glutathione peroxidase, superoxide dismutase and catalase whereas non-enzymatic are uric acid, metanonin lipoic acid, glutathione and bilirubin. Exogenous are carotenoids, Vitamin E, A, C and flavonoids. Apart from natural antioxidants, synthetic antioxidants such as octyl gallate, butylated hydroxyanisole, propyl gallate, hydroxytoluene and tertbutylhydroquinone are used to enhance flavor, color extending shelf life of the product. This paper discusses on the various role of antioxidants.

Modelling Ethylene Production in Packaged Tomatoes and Simulating Ethylene Scavenger Addition for Shelf-Life Extension

Modelling Ethylene Production in Packaged Tomatoes and Simulating Ethylene Scavenger Addition for Shelf-Life Extension

Effect of juniper fruit (<i>Juniperus communis</i> L.) on bread quality characteristics

The study investigated the effect of chopped juniper fruit in bread formulations on organoleptic, physicochemical and nutritional value. The results showed that juniper fruit added for 3% significantly improved bread's taste, aroma, texture and appearance. According to the results of the tasting evaluation, bread with 3% juniper fruit had high organoleptic parameters and exceptional taste qualities. The protein, fat and fibre content in bread with juniper fruit addition increased significantly compared to the control sample, increasing by 4.0-11.8%, 18.5-14.8% and 322.2-222.2%, respectively. There was also a 2-fold increase in the antioxidant activity of bread with the addition of 3% juniper fruit (15.5 mg/100 g), which has a positive effect on extending the shelf life of bread and preserving its freshness. The loss of bread freshness during storage was slow in the sample with the addition of juniper fruit, which was 20% lower than in the control sample. Physico-chemical analyses showed that juniper fruit increased the nutritional value and enriched the nutrient content. The study's results confirmed that the bread's safety parameters also met the requirements, making it safe for consumption. Thus, chopped juniper fruit in bread production is an effective way to improve the nutritional and organoleptic properties of the product, extending shelf life.

Revolutionizing agriculture: Innovative bioinoculant formulation technologies for sustainability

Microbes are essential for sustainable agriculture, helping to reduce dependency on harmful chemical fertilizers and pesticides. Researchers are actively seeking solutions as researchers become increasingly aware of the adverse effects of urbanization and population growth. Studies on plant disease management highlight the benefits of biocontrol agents and biofertilizers for enhancing plant growth and development alongside their delivery mechanisms. While laboratory formulations show potential, their effectiveness often diminishes in field applications due to a lack of understanding of delivery systems. A comprehensive examination of the entire bioformulation process-from isolating beneficial microorganisms to production-is necessary. Various bioformulations exist, each with distinct advantages and limitations. Innovative formulation strategies are being explored to extend shelf life and improve delivery efficiency, enhancing field productivity and reducing environmental impact. The interplay between bioformulation technology and precision agriculture further emphasizes opportunities for optimizing resource use and minimizing costs. A key challenge remains in developing advanced bioformulation technologies that yield environmentally safe, user-friendly products with optimal field performance, ultimately replacing harmful chemicals. This review critically evaluates the latest developments in formulation types, field efficacy and the factors hindering widespread adoption.

Effect of Lime Solution Soaking on Physicochemical Characteristics of Catfish Bone Powder (Arius thalassinus)

Fish bone powder is one of the fisheries by product processing that has a high nutritional content, especially calcium and phosphorus content. In the processing of fish bone powder, the fishy odor is still detected due to organic compound such as protein and lipid which produce volatile compounds yielded unpleasant odor. The use of lime can eliminate fishy odors, improve color, shape, taste, texture, and extend shelf life. This study aimed to determine the difference of lime solution concentration on the physicochemical characteristics of catfish bone powder and to determine the best lime concentration used on the volatile compound content of catfish bone powder. The method carried out in this study was a laboratory experimental method and used a Complete Random Design (CRD) with 4 treatments (0%, 15%, 20%, 25%) and carried out in triplicate. Data analysis from physical and chemical tests were analyzed using ANOVA, while hedonic tests were performed using the Kruskal-Wallis test followed by the Mann-Whitney test. The results showed that soaking lime solution had a significant effect (P<5%) on moisture content, protein content, fat content, ash content, calcium content and color. Catfish bone powder with the best treatment of soaking in lime solution of 20% contained a calcium of 25.17%.The results of the hedonic test showed that the best treatment (20%) had a confidence interval of 3.95 < μ < 4.19 from 5 scale. The volatile compound of 4-[4-(dimethylamine) Benzaldehyde associated with fishy odor was detected in fish bone powder without lime solution, but it could not be detected in sample soaked in 20% lime solution showing the capability of lime solution to reduce fishy odor in fishbone powder.

Antimicrobial activities of ethanolic Kiam (Cotyleobium lanceotatum) wood extract and its application to extend shelf life of refrigerated Pacific white shrimp

Antimicrobial activities of ethanolic Kiam (Cotyleobium lanceotatum) wood extract and its application to extend shelf life of refrigerated Pacific white shrimp

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

IntroductionSaskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitamins, metal elements, and fiber. To increase consumer interest in and accessibility to Saskatoon berries, some producers have begun to develop processes for refining Saskatoon berries into a powder with an extended shelf life that can be incorporated into a variety of value-added food products. To assess the desirability of this approach, this study sought to determine how the sensory attributes, consumer acceptability, and volatile and non-volatile composition of a plain, Greek-style frozen yogurt (PY) changed when fortified with 16% Saskatoon berry powder (SBP). Greek-style frozen yogurt was chosen as the food to be fortified for this study due to its low fat and relatively high calcium and protein content as well as its popularity among consumers.ResultsDescriptive analysis of the two yogurt formulations by 11 participants determined that SBY was higher in berry aroma, berry flavor, and sweetness, and lower in cream aroma, dairy aroma, and sourness compared to PY. SBY was lower in iciness and degree of smoothness and higher in viscosity and mouth coating compared to PY. Untrained participants (n = 112), found no significant differences in color, flavor, and overall acceptability between SBY and PY. However, SBY was significantly less acceptable than PY for texture and aroma. Iciness was the most influential variable related to texture acceptability. For aroma acceptability, berry flavor (negatively related) and berry aroma (positively related) were the most influential attributes. The exposure of Saskatoon berry powder (SBP), PY, and SBY to e-nose sensors showed consistencies in replicate analysis (n = 25 measurements/sample), and cross validation of the PCA showed that the model could sort samples into the correct class with 98.7% accuracy. Key volatile organic compounds (VOCs) responsible for berry and fruity aroma in SBP were also found to be retained in the SBY. Several key phenolic compounds with therapeutic effects such as baicalein, chlorogenate, gallic acid, p-coumaric acid, and syringic acid were also identified in both SBP and SBY samples, potentially indicating that the SBY may retain some of the health benefits associated with the consumption of raw Saskatoon berries.

Impact of Red Wine Vinegar-Based Solution on Bacterial Communities of Squid and Shrimp Skewers: A Classic and Genomic Approach

AbstractSeafood is an essential component of a balanced and healthy diet, which increases its demand. However, its biological composition and high moisture content make these products extremely perishable. To prevent spoilage, and the consequent food waste and financial expenses throughout the seafood supply chain, new technologies have been successfully developed to inhibit bacterial growth, the main cause of seafood spoilage. This work aimed to test a shelf life extension technique for seafood skewers whilst maintaining an all-natural label using a financially feasible red wine vinegar treatment applied by immersion or pulverisation. Bacterial growth was monitored by classical methods and by 16S rRNA gene amplicon sequencing during the 5 days of storage. Immersion of samples in a vinegar-based solution effectively reduced Pseudomonas and Enterobacterales counts (by 2 log cfu/g), immediately after application and throughout storage. The overall structure and diversity of the bacterial community were analysed, and a strong reduction in bacterial diversity and impact on bacterial composition was observed immediately after immersion in the red wine vinegar solution. In untreated samples, Pseudomonadota (especially the Gammaproteobacteria class) was the principal phylum, whereas the microbiota of the treated samples was dominated by Bacillota (mainly the Bacilli class). Sensory analysis revealed a mild vinegar or vinaigrette flavour in treated samples; however, these characteristics were not unpleasant. Although applying a vinegar-based solution by immersion promoted a significant reduction in the growth of spoilage bacteria during the first days of storage, further tests are required to confirm the shelf life extension.

Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants

Nowadays, natural antioxidants, especially those found in fruits, are preferred over synthetic ones when used in a variety of meat products. Natural alternatives are preferred by consumers because synthetic additives in meat products have been connected to allergic reactions and other health-related problems. Fruits are abundant in phenolic compounds, providing them with particularly powerful antioxidants. Lipid oxidation is inhibited, allowing meat products to have an extended shelf life when enriched with fruit-derived components. The present study explores the potential of bioactive compounds derived from fruits, specifically phenolics, to improve the quality of meat products by virtue of their antimicrobial, antioxidant, and color-stabilizing qualities. In this review, the effects of 18 fruits on oxidative stability, antimicrobial activity, and color enhancement in meat products were investigated. The first section of this paper focuses on a presentation of the phytochemical composition and overall biological characteristics of the fruits. The thiobarbituric acid test, the peroxide value, and oxidative protein changes were used to assess oxidative stability. By scavenging free radicals or chelating metals, the phenolic compounds not only prevent lipid peroxidation but also protect myoglobin from oxidation, thereby improving the color of meat substitutes. Phenolic compounds provide antimicrobial actions by compromising bacterial cell walls, disrupting membrane integrity, or inhibiting essential enzymes necessary for microbial growth. Fruit extracts have shown effectiveness against foodborne pathogens and spoiling bacteria. Adding fruits to meat products is a promising way to improve their nutritional profile, sustainability, and quality. In order to guarantee consumer safety, future studies must concentrate on thorough toxicological analyses of fruit extracts meant to be used in food.

FLAVONOID AND TOTAL PHENOLIC CONTENTS OF GREEN WALNUT FRUITS AND LEAVES, AND THE EFFECTS OF THEIR EXTRACTS ON THE MICROBIOLOGICAL PROPERTIES OF KURUT

Kurut is a traditional dairy product, rich in protein and minerals, made by salting and drying strained yoghurt. This study investigates the effect of green walnut and green walnut leaf extracts on the microbiological properties of kurut samples. Kurut samples were prepared in seven groups using traditional methods. Seven groups of 300 g kurut samples were prepared using traditional methods. Groups GWL5, GWL10, and GWL15 were supplemented with 5 mg, 10 mg, and 15 mg of walnut leaf extract, while groups GWF5, GWF10, and GWF15 received 5 mg, 10 mg, and 15 mg of green walnut fruit extract. The seventh group was designated as the control group. Results indicated that the GWL15 group significantly inhibited the growth of Enterobacteriaceae spp. and Staphylococcus-Micrococcus bacteria. This suggests that incorporating walnut leaves into kurut production could inhibit bacterial growth, potentially extending shelf life and providing health benefits due to its bioactive components.

Research and design of multiple gas mixing system in modified atmosphere packaging

Despite the abundant production of fruits and vegetables in Xinjiang, there is an increasing trend in waste rates. Gas-controlled packaging techniques are employed post-harvest to enhance freshness and extend shelf life. However, the multi-gas mixing system at the core of this equipment often encounters challenges such as insufficient stability, limited precision, high costs, and inadequate intelligence. In this context, we have developed and designed a multi-gas mixing system for gas-conditioned packaging. The system integrates Internet of Things technology, uses a programmable controller as the core, proposes a ternary gas distribution model based on the ideal gas equation and Dalton’s law of partial pressures, and utilizes RS-485 bus, TCP/IP protocol, among others. This ensures communication between the equipment and data transmission with the cloud server while enabling remote control of the gas mixing and blending process via a mobile phone terminal. The system runs stably through testing, with the average relative deviations of CO2 and O2 gas concentrations being 0.86% and 0.72%, respectively. This fulfills the technical prerequisites for achieving a gas concentration precision of less than 1%, addressing challenges related to inadequate precision in gas blending, unstable performance, and limited visual representation. Moreover, it significantly reduces equipment costs and operational complexities while serving as a valuable reference for advancing multivariate gas mixing and blending technology in Xinjiang’s fruit and vegetable gas-conditioned packaging.

Chitosan-gelatin composite hydrogel antibacterial film for food packaging

Antibacterial hydrogel film can serve as food packaging materials to prevent bacteria growth and spread, thereby extending shelf life and improve food safety. In this study, an efficient antibacterial hydrogel film (CLG) was prepared with chitosan, lysine, and gelatin. The light transmission of the CLG hydrogel film was over 80 % in the visible region, facilitating the observation of chicken breast storage conditions. Additionally, the swelling ratios of the hydrogel films decreased with increasing gelatin concentration, from 145.7 g/g (CLG1) to 92.6 g/g (CLG2) and 81.5 g/g (CLG3). This reduction was attributed to the denser network structure formed by the interaction between gelatin and the CL polymer. The Scanning Electron Microscopy (SEM) showed that the water-absorbed CLG hydrogel had a unique sponge shape. Moreover, the CLG hydrogel film exhibits high antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). In a practical storage experiment, the CLG hydrogel film extended the shelf life of chicken breast by up to 4 days compared to untreated samples, while effectively reducing total volatile basic nitrogen (TVB-N) levels. This hydrogel film is expected to become a promising food packaging material.

Antimicrobial and Shelf-Life Extension Effects of Arabic Gum as A Natural Preservative for Camel Meat

Antimicrobial and Shelf-Life Extension Effects of Arabic Gum as A Natural Preservative for Camel Meat

A Comprehensive Review on Preparation of Silver Nanoparticles from a Bacteriocin for the Natural Preservation of Food Products.

Food preservation aims to maintain safe and nutritious food for extended periods by inhibiting microbial growth that causes spoilage and poses health risks. Traditional chemical preservatives like sodium sulfite, sodium nitrite, sodium benzoate, tBHQ and BHA have raised concerns due to potential carcinogenicity, genotoxicity and allergies with long-term consumption. As a natural alternative, bacteriocins have emerged for food preservation. These ribosomally synthesised antimicrobial peptides are produced by various microorganisms, including bacteria, fungi and yeast, typically during their stationary growth phase. Bacteriocins are categorised into four classes based on structure and function, with molecular weights averaging between 30 and 80kDa. They exhibit antimicrobial activity against a range of bacteria, mediating complex interactions between bacterial species and enhancing competitiveness and survival of producer strains. Both gram-positive and gram-negative bacteria produce bacteriocins. Recent advancements have identified and optimized bacteriocins for applications in food technology, extending shelf life, managing foodborne illnesses and contributing to public health preservation. Their eco-friendly nature and safety profile make bacteriocins promising for future food preservation strategies without detrimental effects on humans or animals. The current review has mainly focused on the preservation of food products using bacteriocin.

Enrichment of Vitamin A and Vitamin E in Sweet Corn Kernels Through Genomics-Assisted Introgression of Mutant Version of crtRB1 and vte4 Genes.

Recessive shrunken2 (sh2)-based sweet corn is preferred worldwide as it possesses higher sugar and extended shelf life. However, traditional sh2-based sweet corn is poor in vitamin A and vitamin E. Here, parental lines of two sh2-based sweet corn hybrids, viz. PSSC-2 and ASKH-2, were targeted for introgression of β-carotene hydroxylase 1 (crtRB1) and γ-tocopherol methyltransferase (vte4) genes through marker-assisted backcross breeding. Seeds with sh2sh2sh2 genotype in the endosperm were selected based on the shrunken phenotype in BC1F1, BC2F1 and BC2F2 generations. Gene-based markers, viz. 3'-TE-InDel and 118-InDel specific for crtRB1 and vte4, respectively, were successfully utilized for foreground selection in BC1F1, BC2F1 and BC2F2. Reconstituted hybrids showed high provitamin A (proA: 19.52 ± 0.52µg/g) with a maximum of 7.8-fold increase over original hybrids (ASKH-2 and PSSC-2: 3.33 ± 0.28µg/g). High α-tocopherol (20.75 ± 0.44µg/g) and α/γ-tocopherol ratio (0.55 ± 0.02) with an average enhancement of 2.3- and 1.7-fold, respectively, was recorded among reconstituted hybrids over original versions (α-tocopherol: 9.21 ± 0.33µg/g, α/γ-tocopherol ratio: 0.31 ± 0.01). The average yield of reconstituted hybrids (11.40 ± 0.22 t/ha) was at par with the original sweetcorn hybrids (11.60 ± 0.20 t/ha). This is the first report of stacking sh2, crtRB1 and vte4 genes to improve nutritional quality in sweet corn. These biofortified sweet corn hybrids hold immense significance to alleviate micronutrient malnutrition.

Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria

This study examined the effects of pasteurization (PAS), ultrasonic sterilization (ULS), and microwave sterilization (MWS) on the quality and storage characteristics of brine-fermented tofu (BFT) and fermented tofu (FT). Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT, while effectively maintaining its water-holding capacity (WHC) and exhibiting the least impact on its texture. In contrast, PAS and ULS increased hardness and chewiness significantly (P < 0.05), but ULS also enhanced the brightness of tofu. Throughout the storage period, the WHC, elasticity, and sensory properties of tofu generally decreased, whereas the hardness and chewiness increased. PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively, and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days, which are more easily to be absorbed by the body. The findings discovered that MWS is the most suitable method for sterilization of tofu, with superior capability in maintaining the quality, extending shelf life, and improving digestibility of tofu.

Impact of food additives (sodium carbonate and ammonium bicarbonate) on interactions between astringent compounds and an oral cell model

Many foods contain additives like sodium carbonate and ammonium bicarbonate to ensure safety, preserve quality, or extend shelf life. Recent studies suggest these additives may influence interactions between astringent compounds and oral cells. Using a tongue epithelium cell model, we investigated how these salts affect interactions between astringent compounds (phenolic and non-phenolic) and oral constituents. The salts reduced the interaction of green tea flavanol-rich extract (GTE) with salivary proteins and altered interactions with tannic acid and alum. The effects varied depending on the specific astringent compound, salt, and oral constituents, with ionic strength playing a role. The reduced adsorption of flavanols from GTE may be due to oxidation induced by these additives, raising concerns about their use. However, sodium carbonate and ammonium bicarbonate can modify astringent molecule interactions, potentially influencing the astringency of certain products.

Date seed extract encapsulated-MCM-41 incorporated sodium alginate/starch biocomposite films for food packaging application

In this study, we developed active bio-composite films using a sodium alginate/starch (1,1) matrix incorporating date seed extract encapsulated mesoporous silica (DSE@MCM-41) up to 7.5 wt%. Incorporating DSE@MCM-41 significantly improved the films' properties, enhancing antioxidant efficacy and UV-blocking capabilities. Notably, the films exhibited a 29.5 % increase in tensile strength, a 34.81 % decrease in water absorption, and a reduction in water vapor permeability to 1.76 × 10−8 g m−1.h−1.pa−1 at 5 wt% DSE@MCM-41 concentration. These enhancements, coupled with sustained DSE release, effectively extended the shelf life of black grapes by up to 16 days. These results demonstrate the potential of DSE@MCM-41-incorporated bio-composite films to improve food preservation and extend shelf life, making them suitable candidates for advanced food packaging systems.

Konjac Glucomannan‐Based Edible Films: Method, Properties, and Applications

ABSTRACTKonjac glucomannan (KGm) has emerged as a promising candidate in the realm of sustainable packaging materials due to its biodegradability, biocompatibility, and unique chemical properties. Derived from the konjac plant tuber, KGm is primarily composed of glucose and mannose units linked by β‐1,4 glycosidic bonds, which impart high molecular weight, acetylation levels, and functional characteristics such as viscosity, gel‐forming ability, and water absorption capacity. In the food industry, KGm films serve as edible coatings on fruits and vegetables, extending shelf life by creating a protective barrier against moisture and oxygen. KGm‐based films are used in controlled release formulations, wound healing dressings, and tissue engineering scaffolds. Various manufacturing techniques such as solvent casting, microfluidic spinning, and electrospinning are used to customize the mechanical properties and structure of KGm films for specific applications. Ongoing research aims to enhance water resistance and barrier properties through innovations such as composite formulations and cross‐linking methods. Looking ahead, further developments in KGm‐based edible films hold promise for addressing environmental concerns linked to traditional plastic packaging materials.