Extended Shelf Life Research Articles

Design of retort pouch packaging and shelf life estimation for commercial sterilized mutton tongseng by MSMEs

Abstract Processed livestock products have a crucial role in the community as the secondary source of animal protein, followed by fishing goods. Goat meat is frequently cooked in many ways such as satay, soup, stew, tongseng, and other dishes. Nevertheless, the availability of pre-packaged goat meat products is limited due to the fact that they are mostly prepared on a made-to-order basis. HnR Food is a Micro, Small, and Medium Enterprise (MSME) that specializes in the production of commercially sterilized Ready to Eat (RTE) food products. Manufacturing RTE (Ready-to-Eat) products pose significant difficulties, particularly for MSMEs as it necessitates meticulous sterilization and packaging procedures to guarantee high quality and extended shelf life. The ASLT Arrhenius model was employed to conduct shelf life testing. The retort pouch bag packaging was compatible with the specified sterilization procedure and provided a cost-effective substitute for cans. The shelf life of mutton tongseng in the retort pouch bag was found to be 93 days or roughly 3 months at a temperature of 25°C. However, if stored at a temperature of 4°C, the shelf life could be extended to 170 days or approximately 6 months.

IoT-Enhanced Smart Cold Storage Facility for Horticultural Products

The study proposes a cold storage horticulture monitoring system designed to ensure optimal storage conditions for the horticulture products, thereby preserving quality and extending shelf life. The system integrates rechargeable batteries, a voltage regulator, and MOSFET technology to regulate the data collection and processing through the Arduino and NodeMCU. Environmental parameters like temperature, humidity, and gas levels are monitored using various sensors, while a DC fan regulates airflow for temperature uniformity. The GSM module enables real time monitoring. This system offers a solution for enhancing the quality and shelf life of horticultural products.

Innovative edible film for fresh fruit packaging: Formulation and characterization

Edible packaging films are gaining attention as an innovative and sustainable solution for food preservation, providing a protective barrier against physical damage, microbial contamination, and environmental factors. This study aimed to develop an advanced edible packaging film by incorporating galactooligosaccharides (GOS) to strengthen intermolecular interactions and improve film integrity. The composite film, consisting of chitosan (CS), zein, and GOS, was carefully optimized and thoroughly characterized for its physicochemical properties. The impact of GOS incorporation on the film's mechanical strength, barrier properties, and performance in food preservation was systematically investigated. The resulting CS-Zein-GOS film, fabricated with a 1 % (w/v) concentration using the solvent casting technique, exhibited enhanced light-blocking capabilities, improved hydrophobicity, and significantly improved barrier properties against water vapor and oxygen permeability compared to the CS counterpart. Moreover, the composite film displayed thermal stability up to 303.91 °C and superior flexibility, as indicated by elongation at break and tensile strength values. Application tests showed that the CS-Zein-GOS coating effectively extended the shelf life of strawberries and cherries at room temperature by up to three days. Analytical techniques revealed the interaction between the components and confirmed the potential of this novel water-soluble, edible film in food packaging applications, particularly for fresh produce, to extend shelf life and reduce plastic waste. These findings highlight the promising prospects of edible packaging films in addressing sustainability challenges in the food industry.

Enhancing mango quality control: A novel approach to spongy tissue inspection through image clustering and machine learning models via X‐ray imaging

AbstractThe globally renowned Alphonso mango is esteemed for its exceptional flavor, fragrance, texture, and extended shelf life. However, it faces a substantial challenge with spongy tissue (ST) disorder, affecting up to 30% of a single lot. This issue leads to the rejection of entire batches during export due to delayed detection, causing significant produce loss. Additionally, the current destructive assessment method is inadequate, as physically inspecting only a few mangoes within a batch does not ensure overall quality, emphasizing the need for a non‐destructive approach. To address these challenges, this study proposes a non‐destructive approach utilizing X‐ray imaging to identify ST in Alphonso mangoes, employing machine learning (ML) for binary classification. We captured and augmented 216 X‐ray images, utilizing various augmentation techniques. K‐means clustering effectively distinguished healthy and ST‐affected areas in mango fruits. For automated classification, ML models were fine‐tuned through grid search hyperparameter optimization within a 5‐fold cross‐validation framework. The CNN model achieved impressive accuracies of 99.20% and 96.82% at threshold values of .5 and .95, respectively, on the test dataset, while the SVM model attained overall accuracy rates of 95.23% and 87.35% for the same thresholds. Our study demonstrates the potential of machine learning in X‐ray imaging for detecting internal fruit issues, improving inspection for disease and damage identification, and enhancing quality control across the food industry. Practical implications include the implementation of non‐destructive inspection methods to reduce produce loss and ensure consistent quality in mango lots. Future research could focus on validating the model's efficacy with external datasets, evaluating its robustness in detecting various internal irregularities, and exploring advancements in X‐ray imaging technology for broader applications in agriculture.Practical applicationsThe suggested non‐destructive approach provides a practical solution for quality control, especially in export scenarios. The versatility of the ML‐powered X‐ray imaging technique to examine internal irregularities in various fruits beyond mangoes broadens its potential application in the fruit industry for sorting and grading purposes. This innovation contributes to heightened consumer satisfaction, providing a cost‐effective and scalable solution for widespread implementation. In summary, the findings of the study show promise for revolutionizing mango quality control, particularly for the esteemed Alphonso variety, and propelling advancements in fruit inspection methodologies across the industry.

Microencapsulation of Rosa roxburghiiTratt with characterization of the powder and nutritional potential

AbstractThe aim of this study was to investigate the freeze‐drying process of Rosa roxburghii Tratt powder and evaluate the bioactive compound and physicochemical properties of the powder produced under optimal conditions. The external properties of the three different encapsulating agents were compared. Based on this, we selected the appropriate enzyme and encapsulating agent and performed response surface process optimization. The thermodynamic analysis, particle size, ATR‐FTIR spectra, X‐ray diffraction, antioxidant properties, and inhibitory activity against pancreatic lipase of R. roxburghii Tratt powders were characterized using super‐fine grinding powder as a control. The results showed that vacuum freeze‐dried powder exhibited 78.05% ± 6.24% scavenging rate of DPPH at 0.5 mg/mL and the inhibition rate of pancreatic lipase at 10 mg/mL was 74.53% ± 0.87%, and possessed significant antioxidant and hypolipidemic activities in vitro. This study provides a reference to the application of R. roxburghii Tratt powder in food and agriculture.Practical applicationsAs Rosa roxburghii Tratt juice is not easy to preserve and components with high nutritional value are easily lost during storage or transport, drying the fresh fruit is often used to extend shelf life and develop new products. Through the comparison and application of the encapsulating agents and enzymes, we successfully screened the suitable encapsulating agent and enzyme for the microencapsulation of R. roxburghii Tratt. After process optimization, powder characterization, antioxidant, and pancreatic lipase inhibition analyses, it was demonstrated that the R. roxburghii Tratt powder has a microencapsulation effect, a certain degree of crystallinity, exhibits excellent nutritional potential, and is stable to heat. This study provides a reference to the application of R. roxburghii Tratt powder in food and agriculture.

Modulation of secondary metabolism and redox regulation by exogenously applied glutathione improves the shelf life of Capsicum annuum L. fruit

Role of redox homeostasis in fruit ripening of Capsicum annuum L. with oxidative metabolism was studied. The research aims the ability to reduce agents during postharvest storage on fruit for delayed ripening with the regulation of oxidative stress. Thus, we applied 10 mM reduced glutathione (GSH) to fruit as pretreatment followed by 1 mM hydrogen peroxide (H2O2) as ripening-inducing treatment and observed during 7 days of storage at 25 °C. A decrease in total soluble solid and firmness under H2O2, was increased while dehydration in tissue was decreased by GSH pretreatment. Glutathione regulated the turnover of organic acids to reducing sugars with higher activity of NADP malic enzyme that sustained the fruit coat photosynthesis through chlorophyll fluorescence, pigment composition, and photosystem II activity. Malondialdehyde accumulation was inversely correlated with GSH content and antioxidative enzyme activity that reduced loss of cell viability. Conclusively, regulation of oxidative stress with GSH may be effective in the extension of shelf life under postharvest storage.

Detecting dried Oudemansiella raphanipies using RGB imaging: A case study

Fresh Oudemansiella raphanipies are rich in protein and prone to deterioration during natural storage. Hot air drying is typically used to extend shelf life. However, some O. raphanipies may not dry during the actual drying process because of different placements, which can adversely affect the entire product. To detect dryness, we introduced ORD-Net, a model based on RGB images captured using a smartphone camera. Incorporating residual hybrid dilated convolution and efficient channel attention modules, ORD-Net outperforms mainstream algorithms, achieving high accuracy, precision, recall, F1-score, and a Matthews coefficient of 85.3, 82.2, 91.2, 86.5%, and 0.709, respectively. Additionally, experiments on various CPUs confirm its adaptability for industrial use, with AMD Ryzen CPUs performing optimally with an average processing time of 0.67 s for a single target. This study proposes a convenient and cost-effective identification method that can effectively determine the drying status of O. raphanipies, thus laying the foundation for the high-throughput identification of the drying conditions of postharvest O. raphanipies. The data and methods used in this study are available at https://github.com/Jmin-Zhao/ORDNet.

Identifying dominant spoilage fungal species and preservative treatments for extending shelf life of whole lotus rhizomes at 4 °C

A preservative for whole lotus rhizome preservation was developed under 4 °C storage in this study. The study included the following steps: Firstly, isolation and identification of spoilage causing fungi of lotus rhizome, and four main spoilage causing fungi were identified, including Penicillium solitum, Geotrichum silvicola, Phytopythium helicoides, and Pseudeurotium zonatum. Secondly, selection of antifungal agent with good inhibitory ability against the above four spoilage causing fungi, finally 0.5 % potassium sorbate was selected considering edible security at the same time. Thirdly, the selection of suitable color fixative according to the indexes of root skin and flesh color differences, and sensory evaluation. The final color fixative composition: EDTA-2Na (8 g/L), ascorbic acid (8 g/L), and d-isoascorbic acid sodium (6 g/L). Finally, the antifungal agent and color fixatives were mixed to make the preservative. Soaked in preservative for 20min, drained and packed into PE bags, vacuumed and stored at 4 °C, the lotus rhizomes could maintain better color, got high sensory score, soluble solids content, and total acid content, and the microbial counts were always lower than the untreated group. The preservative could extend the shelf life of whole lotus rhizome to about 50 d at 4 °C.

Environmental comparison of food-packaging systems: The significance of shelf-life extension

Consumer-level food waste has considerable environmental consequences and is related to packaging and its impact on product shelf life. This study uses the life cycle assessment methodology to compare food packaging systems with similar or varying shelf life. When comparing packaging with different shelf life, estimating food waste from retail to consumer related to shelf life becomes crucial. Currently, no validated models exist for this purpose, and this paper contributes, for the first time, to a critical comparison of existing models. Key findings from a case study on chicken meat packaging reveal that extending the shelf life from 6 to 15 days in a PET tray, employing a modified atmosphere (with the highest packaging-to-food ratio), led to an average reduction in food waste from 47% to 15% of the total chicken meat produced at the slaughterhouse, consequently reducing Climate Change by approximately 78%. The range of food waste estimate was 24–66% using 5 different models. Despite this variation, a sensitivity analysis demonstrates that the comparison results remain consistent, emphasising the significance of food waste in the environmental impact. This underscores the crucial need for a validated method to assess food waste based on shelf life in food packaging ecodesign.

The antimicrobial synergy of polymer based nanofiber mats reinforced with antioxidants intercalated layered double hydroxides as a potential active packaging material

Perishable food post-harvest loss is a major global concern, and research is currently concentrated on creating active packaging materials. This research is focused in multiple antioxidants intercalated Layered Double Hydroxides (LDH) that are combined in one matrix, and their overall effect that defines as synergism, which successfully preserves perishable food by releasing antioxidants slowly. For this purpose, a hybrid LDH material of ascorbic-LDH (AA-LDH), salicylic-LDH (SA-LDH), and citric-LDH (CA-LDH) was synthesized, characterized and incorporate into electrospun nanofiber mat to be used as a potential active packaging material. Antioxidants intercalated Mg/Al LDH was synthesized and successfully characterized by PXRD, FTIR, XPS, Raman, SEM, and EDS. The shifts in the LDHs’ peaks in PXRD indicated the successful incorporation of antioxidants into LDH. FTIR, Raman, and XPS data clearly indicated the establishment of metal-oxygen bonds by observing the characteristic peaks. Morphological features and the layered structure were clearly observed by SEM images. Antioxidants were slowly released from the LDHs, and it was evaluated for time intervals up to 24 h. The hybrid LDH material exhibited the highest antioxidant activity with an IC50 value of 132.5 μg ml−1, where 234.1, 354.5, and 402.2 μg ml−1 were reported for ascorbic-LDH, salicylic-LDH, and citric-LDH respectively. The hybrid LDH material incorporated electrospun mats showed the best antibacterial activity against the tested bacteria and clearly evidenced the synergistic activity of the combination of the nanohybrids. It has showed a minimal bacterial growth compared to the other control samples (∼2.41 log CFU/ml). The shelf life of cherry tomatoes was studied at different physiochemical parameters with and without hybrid LDH material incorporated electrospun mats. The fabricated mat showed an extended shelf life of 42 days for cherry tomatoes, whereas the control sample showed a shelf life of 17 days. It is concluded that hybrid LDH material exhibited synergistic performance and the best antioxidant activity when comparing with mono LDH materials.

Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation

ABSTRACTA pH‐sensitive protein fibre membrane was prepared using alizarin (ALI), curcumin (CUR), gelatin, zein and cinnamaldehyde as raw materials, by electrospinning technology. The membrane was developed to detect food deterioration and extend shelf life. It was observed that the addition of CUR significantly enhanced the antioxidant and barrier properties of the membrane. The fibre membrane was responsive to pH with minimal colour alteration in response to humidity (from 20% to 80% relative humidity) and demonstrated excellent reusability along with a low detection limit for ammonia gas. Moreover, it was capable of monitoring low concentrations of bacteria in the headspace. To assess the efficacy of the membrane, a freshness monitoring and preservation study was carried out on pork stored at 4°C for 5 days. The fibre membrane not only prolonged the shelf life of meat but also allowed real‐time monitoring of its freshness. The results highlight the potential application of the prepared nanofibres in the simultaneous monitoring and preservation of meat freshness.

Potential application of curcumin nanoemulsions to preserve properties of refrigerated cheese

The current study focused on employing curcumin nanoemulsions (CRNEs) to maintain their quality and prolong shelf life. The three tested CRNE ratios (1.0, 1.5, and 2.00 mg/ml) passed the stability test at 40 °C, indicating that all samples were stable for 4 weeks. The pH values ranged from 5.74 to 5.75, the droplet size from 63.05 to 64.55 d nm, and the polydispersity index PDI from 0.457 to 0.494. The spherical shape of (CRNEs) formulations is demonstrated by a TEM micrograph. The zeta potentials of CRNEs ranged between −3.82 and −2.72 mV. The physicochemical parameters of Kareish cheese (KCh) and KCh-CRNEs revealed no significant protein, fat, moisture, and pH variations. Kareish cheese has a poor antioxidant activity of 19.23%, compared to 42.31% in KCh-CRNE3 (2 mg/g). Except for color, the sensory parameters results revealed no significant difference between kareish cheese and KCh-CRNEs. CRNE3 had greater efficacy as an antibacterial agent (MIC values 150 and 250) than natural Curcumin (MIC values 800 and 1000) against Staphylococcus aureus and Bacillus cereus, respectively. In vivo study of KCh-CRNEs against Bacillus cereus, the activity was reduced by (55.5 × 104 cfu/g) in KCh-CRNE3, after 12 days of storage at 4 °C. The antioxidant values were (38.02%) in KCh-CRNE3 at the end of storage with no significant change of protein content or pH for all KCh-CRNEs treatments. The findings suggest that curcumin nanoemulsions can enhance antimicrobial protection in Kareish cheese preservation, extending shelf life, and promoting healthier, more sustainable food products, benefiting both the food industry and public health.

Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel

This study delves into the effects of curdlan integration and thermal sterilization on the rheological properties, structure, and quality attributes of concentrated rice starch gel. Acting as a heat-set polysaccharide, curdlan established a dual-network gel structure with rice starch gel, displaying strong interactions with rice starch, as confirmed by confocal laser scanning microscopy and Fourier-transform infrared spectroscopy. The addition of curdlan expedited the gel formation of rice starch, yielding a denser gel structure. Consequently, this enhanced G′, solid-like behavior, textural properties, and cooking quality while reducing frequency-dependence. Given the cooling-induced gelation behavior of pure rice starch, thermal treatment disrupted inter-chain hydrogen bonding, compromising the structural integrity of the gel. This disruption manifested in a softer texture and diminished mechanical properties and cooking quality. Notably, this decline in mechanical properties and cooking quality of rice starch gel was markedly ameliorated with the incorporation of curdlan, particularly at a content of ≥1.0 %. Compared with pure RS, 1.0 % CD inclusion showed a reduction in cooking breakage rate by 30.69 % and an increase in hardness by 38.04 %. This work provides valuable insights for the advancement of fresh starch gel-based foods that exhibit exceptional quality and an extended shelf life.

Optimization of guar gum-based anti-browning coating for prolonging the shelf life of cut potatoes

The impact of guar gum (GG), crude algae ethanolic extract (CAEE), and turmeric essential oil (TEO) incorporated edible coating formulations on the quality of cut potatoes was investigated at room temperature (27 ± 3 °C, 70–85 % RH) storage using a rotatable central composite design. Besides, 30 % glycerol, 5 % calcium chloride, and 3 % ascorbic acid (w/w) were added to the coating solution as additives. The surface color, respiration rate, water vapor transmission rate, visible mold growth, and sensory analysis were assessed after seven days of storage. The inclusion of ascorbic acid and TEO in edible coating demonstrated a more effective delay in browning. The coated potatoes had lower OTR, CTR, and WVTR values for GG concentrations of 0.5 to 1 g/100 mL than the control. Compared to additives, higher concentrations of GG improved response parameters. The WVTR value of coated potatoes was significantly impacted by the interaction between CAEE and TEO with GG. Incorporating CAEE and TEO into the formulations of guar gum led to a reduction in the permeability of the coating to oxygen and water vapor. The seven days of extended shelf life compared to two days of control were observed with the optimized coating formulation. Furthermore, the application of the coating treatment proved effective in preventing enzymatic browning and creating a barrier against moisture and gases, contributing to prolonged freshness during extended storage periods.

Measures for Reducing Tomato Post-Harvest Losses at Farmer Level in the Lake Victoria Crescent Agro-Ecological Zone.

Globally, tomatoes (Solanum lycopersicum) are recognized as a significant vegetable crop with nutritional, health, and economic importance. In Uganda, small-scale tomato farmers, obtain low yields due to biotic and abiotic conditions of pests, diseases, lack of irrigation, and insufficient knowledge of sustainable farming practices. Post-harvest losses further hinder tomato production by limiting the amount of high-quality produce reaching the market. This study used a largely qualitative approach to understand the mechanisms tomato farmers in Wakiso and Luwero districts in Central Uganda use to reduce post-harvest losses at farm level. The study reveals that the Assila F1 Hybrid is the predominant variety—chosen for its firmness, extended shelf life, and resistance to pests and diseases. Farmers adopted staggered planting to manage post-harvest losses, harvesting mature green tomatoes in the morning and evening. However, a lack of technical expertise resulted in a deficiency of deliberate post-harvest treatments, and the absence of a mandatory body for produce inspection negatively impacted quality. Individual sales by farmers without standardized measurements also contributed to exploitation by middlemen. The study recommends farmers’ capacity building in appropriate post-harvest handling practices.

Extending shelf life and analyzing dosimetric and detection techniques in postharvest tomatoes (Solanum lycopersicum) via X-ray irradiation

In this study, we investigated the effects of X-ray irradiation, a nonthermal alternative, at doses of 0, 150, 400, 600, and 1000 Gy, for extending the shelf life of postharvest tomatoes (Solanum lycopersicum). X-ray irradiation significantly reduced microbial load and decay, extending the shelf life of tomatoes by ∼10 days without adversely affecting their quality and biochemical attributes. Additionally, X-ray irradiation maintained consistent levels of total soluble solids, titratable acidity, and pH across all tested doses. Further, X-ray irradiation mitigated weight loss significantly, particularly in the 600 and 1000 Gy groups, compared to that in non-irradiated controls. X-ray irradiation influenced pigment accumulation during the initial storage phase; however, this effect was not sustained throughout the storage period. Dosimetry analysis revealed the efficacy of irradiation even in the lowest layer of stacked tomato boxes, indicating that the application of X-ray irradiation in commercial settings would be practical and effective. Evaluation of detection methods for X-ray irradiation revealed thermoluminescence analysis as a more reliable method, especially at doses >400 Gy. Thus, X-ray irradiation is an effective method for extending the shelf life and maintaining the quality of tomatoes, with significant commercial implications for food safety and preservation.

Short-term anaerobic treatment with microperforated packaging enhanced postharvest quality of Stropharia rugosoannulata mushrooms

This study explored the impact of short-term anaerobic treatment combined with microperforated packaging (SAT-MP) on the postharvest quality and physiology of Stropharia rugosonulata mushrooms at 3 ℃. Results indicated that both SAT-MP treatments (T1, T2) and microperforated packaging alone (T3) establish a favorable environment with low O2 (8%−12%) and high CO2 (around 10%). All treatment groups showed significant improvements in firmness, color, and internal structure. Specifically, T1, T2, and T3 exhibited 38%, 41%, and 24% greater stipe firmness and 119%, 173%, and 48% lower browning index, respectively, compared to the control. These treatments also maintained high levels of antioxidant enzyme activity, including Superoxide Dismutase (SOD), Catalase (CAT), Peroxidase (POD), and Ascorbate Peroxidase (APX), as well as non-enzymatic antioxidants such as total phenols, flavonoids, and ascorbic acid. The combined treatment demonstrated the most significant effect, activating the mushroom's antioxidant system, reducing malondialdehyde (MDA) content, conductivity, and ethanol/acetaldehyde accumulation, thus mitigating lipid peroxidation. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) results confirmed better preservation of tissue and cell structure with the 12 h anaerobic treatment. Correlation analysis showed a negative correlation between firmness and oxidative damage indicators, as well as with the browning index and antioxidant-related indicators. Overall, short-term anaerobic treatment with microperforated packaging enhanced antioxidant capacity, maintains reactive oxygen species (ROS) metabolism balance, and cell membrane integrity, effectively delaying firmness decline and browning, highlighting its critical role in extending shelf life.

Exogenous melatonin prolongs raspberry postharvest life quality by increasing some antioxidant and enzyme activity and phytochemical contents

There is a growing trend towards enhancing the post-harvest shelf life and maintaining the nutritional quality of horticultural products using eco-friendly methods. Raspberries are valued for their diverse array of phenolic compounds, which are key contributors to their health-promoting properties. However, raspberries are prone to a relatively short post-harvest lifespan. The present study aimed to investigate the effect of exogenous melatonin (MEL; 0, 0.001, 0.01, and 0.1 mM) on decay control and shelf-life extension. The results demonstrated that MEL treatment significantly reduced the fruit decay rate (P ≤ 0.01). Based on the findings, MEL treatment significantly increased titratable acidity (TA), total phenolics content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC). Furthermore, the MEL-treated samples showed increased levels of rutin and quercetin content, as well as antioxidant activity as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reduction activity potential (FRAP). Additionally, the samples exhibited higher levels of phenylalanine ammonia-lyase (PAL) and catalase (CAT) enzymes compared to the control samples. Moreover, the levels of pH, total soluble solids (TSS), and IC50 were decreased in the MEL-treated samples (P ≤ 0.01). The highest amount of TA (0.619 g/100 ml juice), rutin (16.722 µg/ml juice) and quercetin (1.467 µg/ml juice), and PAL activity (225.696 nm/g FW/min) was observed at 0.001 mM treatment, while, the highest amount of TAC (227.235 mg Cy-g/100 ml juice) at a concentration of 0.01 mM and CAT (0.696 u/g FW) and TAL activities (9.553 nm/100 g FW) at a concentration of 0.1 mM were obtained. Considering the lack of significant differences in the effects of melatonin concentrations and the low dose of 0.001 mM, this concentration is recommended for further research. The hierarchical cluster analysis (HCA) and principal component analysis (PCA) divided the treatments into three groups based on their characteristics. Based on the Pearson correlation between TPC, TFC, TAC, and TAA, a positive correlation was observed with antioxidant (DPPH and FRAP) and enzyme (PAL and CAT) activities. The results of this study have identified melatonin as an eco-friendly compound that enhances the shelf life of raspberry fruits by improving phenolic compounds, as well as antioxidant and enzyme activities.

Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread.

The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.

Use of Non-Chlorine Sanitizers in Improving Quality and Safety of Marketed Fresh Salad Vegetables

The safety of vegetable food is compromised by various factors, including the inefficient or excessive use of sanitizers. Instances of individuals falling ill after consuming raw vegetables have been reported, with outbreaks of diseases caused by pathogens on fresh vegetables becoming increasingly prevalent globally, attracting significant media coverage and impacting the economic viability of vegetable cultivation. Measures to enhance food safety in postharvest horticultural produce involve controlling microbial proliferation and minimizing cross-contamination. Sanitizers were utilized in the food safety arsenal for a variety of purposes, including pathogen elimination and microbe reduction, hand, tool, and vegetable contact surface cleaning, and produce shelf-life extension. Choosing an appropriate sanitizer for all vegetables is difficult due to a lack of knowledge on which sanitizers are ideal for the many types of vegetables grown on farms under different environmental circumstances. Although chlorine-based sanitizers, such as sodium or calcium hypochlorite, have been widely used for the past 50 years, recent research has revealed that chlorine reacts with an organic compound in fresh vegetables to produce trihalomethane, a carcinogen precursor, and as a result, many countries have prohibited the use of chlorine in all foods. As a result, horticulture research groups worldwide are exploring non-chlorine, ecologically friendly sanitizers for the vegetable industry. They also want to understand more about the present procedures in the vegetable business for employing alternative sanitizers, as well as the efficacy and potential dangers to the food safety of fresh salad vegetables. This review paper presents detailed information on non-chlorine sanitizers, such as their efficacy, benefits, drawbacks, regulatory requirements, and the need for additional research to lower the risk of marketed salad vegetable food safety.