Fresh Food Research Articles

The enhancement mechanism of adding stachyose to Lactiplantibacillus plantarum SS-128 in the probiotic/prebiotic combination biopreservation in salmon

Lactiplantibacillus plantarum SS-128 (SS-128) is a biocontrol bacterium used to preserve food freshness. However, its performance with aquatic products is limited due to unstable adhesion. This study investigated how stachyose affects SS-128's growth, acid production, and biofilm formation, and explored the preservation mechanism of the probiotic/prebiotic combination as a biocontrol agent. Stachyose shortened the lag phase of SS-128 growth and gave it a competitive advantage over other microorganisms. It greatly enhanced SS-128's acid production, lowering the environmental pH and inhibiting spoilage bacteria growth. Additionally, stachyose increased SS-128's biofilm production by 74% and increased its adhesion to the surface of aquatic products. Using this probiotic/prebiotic combination, the shelf life of salmon was extended from 4 to 8 days. On the 8th day of storage, the TVB-N (Total Volatile Basic Nitrogen) values of the LAB/Stachyose group remained within the acceptable range at 0.28 g N/kg. This demonstrates that stachyose significantly contributes to SS-128's biopreservation effect. Thus, this probiotic/prebiotic combination had great potential for application in other aquatic products and the broader food industry.

The Role of Modified Atmosphere Packaging in Reducing Postharvest Losses a

Modified Atmosphere Storage (MAS) and Packaging (MAP) are advanced preservation technologies widely utilized in the post-harvest handling of fruits, vegetables, and poultry products to extend shelf life, maintain quality, and reduce spoilage. These methods involve altering the atmospheric composition within storage or packaging environments, typically by reducing oxygen levels and increasing carbon dioxide concentrations. The three main gases utilized in food processing are carbon dioxide (CO2), nitrogen (N2), and oxygen (O2). The majority of fresh fruits, vegetables, and food items are made using various combinations of two or three of these gases, depending on what the demands of the particular product are. Generally, a 30–60% CO2 split is utilized for non-respiring items, where microbial growth is the primary spoiling characteristic. The remaining amount can either be pure N2 (for foods sensitive to O2) or a combination of N2 and O2. In order to minimize the respiration rate, around 5% CO2 and O2 are often employed for respiring products gas level, with N2 making up the remaining amount. This creates conditions that slow down metabolic activities, microbial growth, and oxidative reactions. For fruits and vegetables, MAS and MAP help in delaying ripening, reducing respiration rates, and maintaining texture and nutritional value. In the case of poultry products, these technologies are crucial in minimizing microbial contamination, preventing spoilage, and maintaining sensory attributes such as colour, flavour, and tenderness.

The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging.

Edible films containing anthocyanin and betacyanin as indicators of freshness are promising systems for food smart packaging. This research aimed to develop a smart color film for food packaging using gelatin/hydroxypropylmethyl cellulose (HPMC) and red beet betalain. In this study, edible films with different ratios of gelatin to HPMC were prepared successfully, and the ratio of 3:1 was determined as optimal samples based on water vapor permeability (WVP) and mechanical properties. Betalain with different concentrations was then added to the optimal film, and the physical and mechanical properties of the resulting films were evaluated. Also, TVB-N test to assess their ability to detect beef meat and shrimp spoilage was studied. The addition of betalain improved the solubility, WVP, mechanical properties, and 2,2-diphenyl-l-picrylhydrazyl free radical scavenging activity of the film. As a final point, the incorporation of betalain into the gelatin/HPMC films can be used to indicate the freshness of food.

Strategies for digital transformation of cold chain logistics of fresh agricultural products based on Internet of things

The rapid development of cities and urbanization in China has forced the growth of new channels for buying agricultural products. The purpose of this research is to examine how Internet of Things (IoT’s) technologies can digitize a traditional fresh food supply chain. Comparative and descriptive analysis methods are used to highlight the major pain points in the traditional supply chains and assess how digital transformation could help. We delve into every part of digital transformation, which includes establishing an information platform based on IoT and developing smart storage options. Our findings revealed that through end-to-end digital integration, supply chain efficiency is improved with shorter lead times and leaner inventories that yield reduced costs as well as fewer losses while ensuring product quality and traceability. In sum, such an approach would enhance sustainability within the fresh food value chain. As such, our article highlights key aspects of transitioning towards a digital environment in this sector for those planning similar ventures.

The Role of Service Quality Attributes and Perceived Value in US Consumers’ Impulsive Buying Intentions for Fresh Food E-Commerce

The Role of Service Quality Attributes and Perceived Value in US Consumers’ Impulsive Buying Intentions for Fresh Food E-Commerce

Indicator-enhanced starch-based intelligent film for nondestructive monitoring of beef freshness: Different structural phenolic acids copigment anthocyanin

Intelligent, non-destructive visual monitoring of food freshness is an emerging trend in intelligent food packaging in which highly sensitive, intelligent films are required to achieve monitoring accuracy. Hence, a highly sensitive, pH-responsive, intelligent indicator film for the real-time monitoring of beef freshness was prepared using phenolic acid-copigmented blueberry anthocyanin. UV-scanning spectroscopy confirmed that the phenolic acids exhibited colour-enhancing effects. The specific effect was different due to the different structures. The highest M value (97.98) demonstrated that ferulic acid with methoxylated has the strongest copigmentation effect. Degradation kinetics for the copigmentation of phenolic acids with anthocyanins proved that FA had the slowest degradation rate and the longest half-life (2.89 d/21.13 d) under both light and heating conditions. This proved that FA also had the best stabilizing effect on anthocyanin. FTIR demonstrated that the two bind by hydrogen bonding and π–π stacking interactions. The thermodynamic parameters revealed that different binding energies might be responsible for the differences in colour enhancement. The highest K (5.3672) and negative ΔG (−4.1631 kJ mol−1) provide theoretical support for the optimal copigmentation that can be produced by FA. The results of pH acid-base reversible responsiveness and stability tests show that FA enhanced the colour stability and indication response sensitivity of the intelligent film through copigmentation, and improved the visual identification. The film copigmented by FA was applied to beef monitoring results, which accurately identified sub-fresh portions, indistinguishable to the naked eye, where the beef was at a threshold of spoilage. Intelligent program application further standardises individual visual behaviours and improves film accuracy. This proved that ferulic acid improved the practical application value of the intelligent indicator film loaded with anthocyanin through copigmentation.

Cold Chain Logistics and Joint Distribution: A Review of Fresh Logistics Modes

With the continuous development of the global logistics industry, cold chain transportation and joint distribution, as critical strategies in supply chain management, are gradually becoming key means to ensure the safe transportation of perishable goods, pharmaceuticals, and other temperature-sensitive commodities. The present study is dedicated to an in-depth exploration of cold chain logistics and joint distribution, with a particular focus on a review of fresh food logistics modes, aiming to comprehensively understand their operational modes, advantages, challenges, and future development trends. The present study elucidates the basic concepts of fresh food logistics and underscores its significance in supply chain management. Through comparative analysis of different operational modes, it reveals their advantages in enhancing efficiency, reducing costs, and mitigating environmental impacts. The present study focuses on the operational mode of joint distribution, discussing its application in cold chain logistics and its differences from traditional logistics modes. Through case studies and empirical analysis, it evaluates the impact of joint distribution on logistics efficiency and costs, as well as its potential to enhance transportation efficiency and reduce carbon emissions. Lastly, the present study provides an outlook on the future development trends of cold chain logistics and joint distribution, discussing the influences of technological innovation, policy support, and industry collaboration and offering recommendations and prospects to drive the sustained development of the industry. Through a comprehensive summary of fresh food logistics, cold chain logistics operational modes, and joint distribution operational modes, this paper aims to provide in-depth theoretical support and practical guidance for related research and practices.

Real time detection and identification of fish quality using low-power multimodal artificial olfaction system

Single gas quantification and mixed gas identification have been the major challenges in the field of gas detection. To address the shortcomings of chemo-resistive gas sensors, sensor arrays have been the subject of recent research. In this work, the research focused on both optimization of gas-sensing materials and further analysis of pattern recognition algorithms. Four bimetallic oxide-based gas sensors capable of operating at room temperature were first developed by introducing different modulating techniques on the sensing layer, including constructing surface oxygen defects, polymerizing conducting polymers, modifying Nano-metal, and compositing flexible substrates. The signals derived from the gas sensor array were then processed to eliminate noise and reduce dimension with the feature engineering. The gases of were qualitatively identified by support vector machine (SVM) model with an accuracy of 98.86 %. Meanwhile, a combined model of convolutional neural network and long short-term memory network (CNN-LSTM) was established to remove the interference samples and quantitatively estimate the concentration of the target gases. The combined model based on deep learning, which avoids the overfitting with local optimal solutions, effectively boosts the performance of concentration recognition with the lowest root mean square error (RMSE) of 2.3. Finally, a low-power artificial olfactory system was established by merging the multi-sensor data and applied for real-time and accurate judgment of the food freshness.

Applications of chitosan in the agri-food sector: A review

Chitosan is a natural and renewable polysaccharide that can form biopolymers. It is derived from the deacetylation of chitin mainly from crustaceans' shells, but also from fungi and insects. Thanks to unique characteristics such as antimicrobial effects, antioxidant properties or film forming capacities, it has triggered an important amount of research in the last decade about possible applications in industrial fields. The main application field of chitosan is the food industry where it can be used for preservation purposes and shelf-life improvement for fresh food products such as fruits or meat. For beverages, it is used for clarification and fining as well as elimination of spoilage flora in beverages like fruit juices or wine. And in agriculture, it can be used as a plant protection product through different mechanisms like the elicitation of plant defences. The mechanisms of action of chitosan on microorganisms are multiple and complex but revolve mostly around the disturbance of microorganisms’ membranes and cell walls resulting in the leakage of cell material. The use of chitosan is still minor but is promising in finding environmentally friendly alternatives to synthetic chemicals and plastics. Therefore, its characterization is primordial for the future of sustainable production and preservation processes.

PH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness

Sustainable and intelligent packaging systems, utilizing biomass-derived matrix and bioactive indicators represent promising approaches for real-time detection and monitoring of freshness of food, as well as prolonging the shelf-life and improving the quality and safety of food products. Herein, we reported pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets which could act as smart indicators for monitoring the freshness of shrimps. Caffeic acid, as a bio-based modifier, was covalently grafted onto the surfaces of the nanoplatelets loaded with curcumin. The collagen nanocomposite films were fabricated by the incorporation of functionalized nanoplatelets through all-aqueous casting-evaporation approach. The triple-helical structure of collagen molecules was stabilized by the functionalized nanoplatelets mainly through hydrogen bonding and electrostatic interactions with uniform distribution into the film matrix. Moreover, the resultant nanocomposite films not only demonstrated favorable hydrophobicity and water vapor barrier properties, but also exhibited effective antioxidant activity and anticipated color responsiveness to pH changes and NH3 presence. The consistent changes in color of the nanocomposite film with the shrimps following days of storage supported its feasibility and potential for monitoring the freshness of shrimps. Therefore, we envision that the developed collagen-based nanocomposite films showcase great potential in the application of sustainable and intelligent packaging system for dynamic visualization of seafood freshness.

Tracking Metabolite Variations during the Degradation of Vegetables in Rice Bran Bed with Intact-State Nuclear Magnetic Resonance Spectroscopy.

Fermentation-a process of compound degradation by microorganisms-is a traditional food processing method utilized worldwide for the long-term preservation of fresh foods. In recent years, fermented foods have gained attention as health foods. Fermentation increases the nutritional value of ingredients, producing complex flavors and aromas. To identify unknown components in fermented foods, it is necessary to analyze compounds and conditions nondestructively and comprehensively. We performed intact-state nuclear magnetic resonance (NMR) spectroscopy using intermolecular single quantum coherence (iSQC) to detect the degradation of vegetables directly and nondestructively. We used two types of vegetables and a rice bran bed (nukazuke), which is used for traditional vegetable fermentation in Japan. Major metabolites such as saccharides, organic acids, and amino acids were identified in iSQC-sliced spectra. Comparing NMR signal intensities during degradation revealed the transition of metabolites characteristic of lactic acid fermentation. A pathway-based network analysis showed pathways involved in amino acid metabolism and lactic acid fermentation. Our analytical approach with intact-state NMR spectroscopy using iSQC demonstrated that it may be effective in other experimental systems, allowing for the evaluation of phenomena that have been conventionally overlooked in their true state.

Understanding the role of awareness and trust in consumer purchase decisions for healthy food and products

The production of healthy food is determined by consumer demand, so it’s important to understand the patterns of consumer behavior when purchasing these items. This study evaluated the purchase behavior of consumers toward healthy food that lives in Mashhad-Iran. The sample size was 359 households, and the information on the sample was collected from an online questionnaire in August 2022. The results of the generalized ordered logit model showed that the increase in age, household income, healthy product awareness level, having a special diet, attention to the food freshness, the level of advertising and nutritional knowledge increased people’s desire to buy healthy food. Increasing household size led to a decrease in desire for people. It was also found that trust in the health of these foods had a positive effect on the tendency to purchase healthy food. Following the study, recommendations made to accelerate the demand for healthy food, which include using reliable food labels, increasing advertising, supporting healthy food producers, and increasing the stores of healthy products.

Ready meals that look hot increase consumers’ willingness to pay for plant-based options

This study investigates consumers’ perception of plant-based and meat-based ready meals, focusing on ratings of tastiness, freshness, healthiness, and willingness to pay (WTP). Our findings reveal that plant-based ready meals are perceived as looking less tasty, and consumers exhibit a decreased WTP when compared to meat-based alternatives, despite the plant-based options being perceived as healthier. We further explore whether the visual cueing of a hot meal on food packaging can influence consumer evaluations. Specifically, we examine the effect of adding steam − a visual indicator of heat − to images on frozen food packaging. The results demonstrate that the presence of steam enhances perceived food temperature and freshness ratings for both plant-based and meat-based ready meals. Notably, increased temperature perception leads to a higher WTP, but only for plant-based products. Mediation analysis reveals that for plant-based ready meals, the impact of heightened temperature perception on WTP is mediated by increased perceived tastiness. These findings have significant implications for nudging consumers towards healthier food choices. By leveraging visual temperature cues in packaging design, it may be possible to enhance the appeal of plant-based ready meals, thereby encouraging more sustainable and health-conscious consumer behaviour.

Are apps for urban food purchasing and consumption meeting Italian consumers' needs? A mixed‐methods analysis

AbstractThe number of mobile phone apps downloads, especially those in the food and drink category, is growing worldwide. Such growth in digitalisation has brought the food industry and retailers to try and understand consumers new shopping needs and preferences to offer the best virtual experience to purchase food online. Past research rarely explore the features of the currently available apps for purchasing and consumption of agro‐food products compared with consumers' perception, barriers and drivers of online purchasing. The present research aims to fill this gap, in three steps. First, investigating consumers' perceptions of apps currently available for food purchasing and consumption, as well as drivers and barriers towards of online food purchasing and towards online food shopping from (peri)urban initiatives using the theory of consumer values as a theoretical framework (Study 1). Second, analysing the features of existent apps used at (peri)urban level and/or supporting (peri)urban food purchasing and consumption adopting the technology acceptance model as a theoretical framework (Study 2). Third, cross‐analysing consumer needs emerging from the survey with apps features. Quantitative data elaboration included a cluster analysis to group apps based on their features, and principal component analysis to identify consumers' key barriers and drivers. Results support how the desire to eat fresh and seasonal food is the main driver for buying from (peri)urban agriculture initiatives, whereas a more rational and aware food consumption are the drivers for choosing online over in person shopping. The most common type of apps are those aimed at food delivery, and those selling and buying food and providing food information. Restaurants and cafes are the main market channels for consumers' food online purchasing. When consumer needs (Study 1) and apps features (Study 2) are compared, a mismatch of the two emerges. Sustainability food profile and information on seasonal food are consumers' favourite features, but they are present in a limited number of apps. Results provide insights for marketing strategies and future research.

Research on Pricing and Replenishment Strategy of Supermarket Fresh Food Based on Multiple Regression and Particle Swarm Optimization

Research on Pricing and Replenishment Strategy of Supermarket Fresh Food Based on Multiple Regression and Particle Swarm Optimization

Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring.

Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV-vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10-9 to 7.80 × 10-9 g m-1 s-1 Pa-1). The QC-G-BAC films, containing 5-15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5-15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, -0.930, -0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator.

Characterization of gelatin-oxidized riclin cryogels and their applications as reusable ice cubes in shrimp preservation

Traditional ice is usually employed to preserve food freshness and extend shelf life. However, ice cannot bear repeated freeze − thaw cycles during the transportation and retailing process, resulting in microbial cross-contamination and spoilage of foods. Herein, succinoglycan riclin was oxidated (RO) and crosslinked with gelatin (Ge), the Ge-RO cryogels were prepared via Schiff base reaction and three freeze − thaw cycles. The Ge-RO cryogels showed improved storage modulus (G′) and thermal stability compared with pure gelatin hydrogel. The polymer framework of Ge-RO gels exhibited stable properties against ice crystals destructions during nine freeze − thaw treatments. During the storage and repeated freeze − thaw treatments of shrimps, Ge-RO cryogels exhibited a remarkable preservation effect on shrimps, and their freshness was evaluated using an electronic nose technique equipped with ten sensors. The results demonstrated that the shrimp muscle preserved in ice generated off-odors and resulted in high sensor responses. The sensor responses were reduced sharply of shrimps preserved in cryogels. Moreover, 1H NMR-based metabolomics analysis revealed that shrimps in Ge-RO cryogels group reversed the metabolic perturbations compared with the traditional ice group, the metabolic pathways were related to energy metabolism, nucleotide metabolism, and amino acid metabolism, which provide new clues to the freshness of shrimps. Furthermore, RO exhibited superior antimicrobial activity against E. coli and S. aureus microorganisms. Thus, the crosslinked cryogels are potentially applicable to food preservation, offering sustainable and reusable solutions against traditional ice.

Covid-19, consumer responses, and impulse buying behavior: Anxiety levels of consumers and the role of traditional and new media

COVID-19 outbreak has psychologically affected consumers in Turkey, and it reflects to consumer behavior. The purpose of the study is to examine the relationship between impulse buying behavior and anxiety levels in the COVID-19 epidemic process and to determine the changes in consumer responses as well as the role of traditional media and social media. The secondary purpose of the study is to determine whether consumers differentiate regarding impulse buying behaviors and anxiety levels on the basis of their socio-demographic characteristics. Online questionnaires were conducted with 776 consumers throughout Turkey. The results revealed that approximately 42% of the consumers bought and stored large amounts of products. Consumers bought products mostly in the fresh food category, as well as in the personal hygiene and household cleaning categories. Consumers preferred brands and intermediaries that they thought were healthy and hygienic. Official statements and TV news were the most important source motivating people to shop beyond normal. It is determined that more than 20% of the consumers followed COVID-19 news from social media groups. It was found that the level of anxiety was higher in young, women, and singles. During the COVID-19 outbreak, there has been a positive correlation between impulse buying behavior and anxiety level.

Deep Learning Used with a Colorimetric Sensor Array to Detect Indole for Nondestructive Monitoring of Shrimp Freshness.

Intelligent colorimetric freshness indicator is a low-cost way to intuitively monitor the freshness of fresh food. A colorimetric strip sensor array was prepared by p-dimethylaminocinnamaldehyde (PDL)-doped poly(vinyl alcohol) (PVA) and chitosan (Chit) for the quantitative analysis of indole, which is an indicator of shrimp freshness. As a result of indole simulation, the array strip turned from faint yellow to pink or mulberry color with the increasing indole concentration, like a progress bar. The indicator film exhibited excellent permeability, mechanical and thermal stability, and color responsiveness to indole, which was attributed to the interactions between PDL and Chit/PVA. Furthermore, the colorimetric strip sensor array provided a good relationship between the indole concentration and the color intensity within a range of 50-350 ppb. The pathogens and spoilage bacteria of shrimp possessed the ability to produce indole, which caused the color changes of the strip sensor array. In the shrimp freshness monitoring experiment, the color-changing progress of the strip sensor array was in agreement with the simulation and could distinguish the shrimp freshness levels. The image classification system based on deep learning were developed, the accuracies of four DCNN algorithms are above 90%, with VGG16 achieving the highest accuracy at 97.89%. Consequently, a "progress bar" strip sensor array has the potential to realize nondestructive, more precise, and commercially available food freshness monitoring using simple visual inspection and intelligent equipment identification.

Dynamic evaluation of distribution channels in a fresh food supply chain from a sustainability and resilience approach

Research on agrifood supply chains has grown in recent years; however, little attention has been given to the effect of the choice of distribution channel on the sustainable and resilient performance of the network. This research proposes a system dynamics model to evaluate different distribution channels for a fresh food supply chain in a developing country. Among the main results is that the use of food hubs in a channel distribution produces long-term environmental, social and resilience benefits for the entire network, while short supply chains are the most economically viable alternative.