Impact Of Storage Temperature Research Articles

Impact of storage temperature on physical stability and protein-lipid Co-oxidation in whey protein functional emulsions

The aim of this study was to investigate the effect of different storage temperatures (4 °C, 25 °C and 45 °C, denoted as T-4, T-25 and T-45, respectively) on the physical stability and protein-lipid co-oxidation of whey protein functional emulsions during the storage period at storage times of 1, 2, 3 and 6 months. At the 6th month of storage, samples stored at 45 °C were less physically stable than samples stored at 4 °C, as evidenced by an increase in particle size (5.50%), a decrease in zeta potential (7.93%), and a decrease in adsorbed protein concentration (36.8%). The most severe protein-lipid co-oxidation was induced in whey protein functional emulsions under 45 °C temperature conditions with increasing storage time. Protein oxidation products (carbonyls, N′-formyl-L-kynurenine, and sulfhydryl groups) and lipid oxidation products (lipid hydroperoxides, thiobarbituric acid reactive substances) were at their highest levels, and significant molecular changes were observed in the molecules of adsorbed protein or unadsorbed proteins. As the storage temperature rises it exposes the active sites such as internal sulfhydryl and hydrophobic groups in the protein, promoting cross-linking and aggregation. Cluster and correlation analyses showed that protein-lipid co-oxidation of emulsions inevitably occurs during storage, but low-temperature storage can delay this process. This study is of guiding significance for the quality maintenance of functional nutritional emulsions and the selection of storage conditions. In addition, this study may provide clearer solutions to the problems of whey protein denaturation and formation of lipid oxides caused by protein-lipid co-oxidation in the food industry, as well as to the problem of increasing the shelf life of products by choosing the appropriate storage, packaging, and transportation temperatures.

Impact of storage temperature and ultraviolet irradiation on rotavirus survival on food matrices

This study investigated the survival of human rotavirus (HRV) on fresh beef, chicken, and lettuce stored at various temperatures, as well as the effect of UV-C exposure on HRV viability on these food surfaces. At 20 °C, the survival rate of three HRV strains (WA, 89-12C2, and DS-1) on beef, chicken, and lettuce decreased within 3 days, with the most significant reduction observed on beef. When stored at 4 °C, a significant reduction in HRV viability was observed by day 7, with the greatest decrease observed on beef, followed by chicken and lettuce. Conversely, storage at −20 °C for up to 28 days did not significantly reduce HRV viability on any of the food surfaces. Exposure to UV-C irradiation at a dosage of 100 mJ/cm2 reduced the viral titers on beef and chicken surfaces by approximately 1 log10 PFU/mL, while those on the surfaces of lettuce were more than 4 log10 PFU/mL. These findings indicate that HRV strains exhibit strong viability on beef, chicken, and lettuce surfaces, enduring extended periods at low temperatures, but display varying susceptibility to UV-C irradiation. Due to the persistence of HRV on contaminated food, implementing effective measures to prevent food contamination is crucial. The findings of this study contribute to the development of a robust sanitation strategy utilizing UV-C to mitigate foodborne HRV transmission.

Impact of storage temperature on the development of different cell death pathways and cardiac functions

Impact of storage temperature on the development of different cell death pathways and cardiac functions

The effect of storage temperature on antioxidant capacity and storability of paprika

Storage temperature profoundly influences the storability of paprika (Capsicum annuum L.). However, the impact of storage temperature on storability and its association with the antioxidant activity of paprika are poorly understood. In this study, we evaluated the storage attributes, activity, and gene expression levels of antioxidant enzymes in paprika stored at 4, 10, and 20° for 14 d and then at 20° for an additional 5 d (14+5 d; retail conditions). Storage at 10°C effectively mitigated pitting, stalk browning, shriveling, and decay while significantly enhancing the marketability of paprika. The fruits stored at 4°C were prone to pitting, whereas those stored at 20°C were sensitive to stalk browning and decay. Moreover, paprika stored at 10°C exhibited higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic content than those stored at 4 and 20°C, indicating improved antioxidant activity. Additionally, storage at 10°C upregulated the expression levels of the antioxidant genes, catalase and peroxidase, suggesting the mechanism underlying the quality enhancement of paprika. Our findings suggest that paprika storage at 10°C alleviates chilling injuries, preserves the quality and marketability, and enhances the antioxidant potential of paprika. These findings provide insights into how temperature influences the quality and minimizes post-harvest losses during the storage and distribution of paprika.

Impact of storage temperature on quality changes in mashed potatoes

Impact of storage temperature on quality changes in mashed potatoes

Impact of Storage Temperature on Microbial Diversity and Probiotic Effect of Liquid Brewers’ Yeast

Impact of Storage Temperature on Microbial Diversity and Probiotic Effect of Liquid Brewers’ Yeast

Physical and physiological characteristics, as well as miRNA concentrations, are affected by the storage time of tomatoes.

This study aims to investigate the potential of miRNA measurements in indicating tomato quality during transportation and storage. The impact of storage temperature, duration, and mechanical loading on tomato senescence, carotenoid content, total soluble solids, fruit firmness, and relevant miRNA concentrations were examined. Significant two-way or three-way interactions were observed between storage conditions and physical/physiological characteristics (excluding carotenoids). Remarkably, significant three-way interactions were found between storage conditions and miRNA concentrations. Strong correlations were observed between the physiological characteristics of the tomatoes and their miRNA concentrations. These findings suggest that measuring miRNAs could serve as a convenient and portable method for evaluating postharvest fruit quality, reducing reliance on labor-intensive laboratory techniques.

Impact of storage temperature and filtration method on dissolved trace metal concentrations in coastal water samples.

Trace elements play a major role in biogeochemical cycles and oceanographic processes. To determine trace element concentrations, the dissolved and particulate phase are usually separated by filtration. However, the frequently used membrane filtration as well as sample storage can bias the dissolved elemental concentrations by adsorption or desorption/contamination. We present a comparison of two filtration methods for coastal and estuarine water samples (pressure filtration with Nuclepore™ polycarbonate filters, vacuum filtration with DigiFILTER™s) applied to aliquots of a large-volume coastal water sample that were stored at -18°C or 4°C for up to nine weeks. The filtrates were analyzed by seaFAST-ICP-MS for dissolved Cd, Ce, Co, Cu, Dy, Er, Eu, Fe, Ho, La, Mn, Mo, Nd, Pb, Pr, Sm, Tb, U, V, W, Y, and Zn. The filtration blanks of DigiFILTER™s (0.0006 ±0.0010 ng L-1 for Ho to 110 ± 180 ng L-1 for Zn) were sufficiently low for quantification of all analyzed elements with good repeatability, enabling a fast and reliable filtration of large sample sets of coastal water. However, the findings also highlight the need to measure procedural blanks including the filtration instead of only the instrument blanks to validate results. Measured concentrations of both filtration methods did not differ significantly for Cd, Cu, Mo, U, V, W, Zn but for other investigated elements, the ratio between both methods was up to 1.8 for Ce and 4.1 for Fe. Within nine weeks of storage, the elemental concentrations decreased significantly, resulting in losses of 20% Mn in frozen samples and 63% Pb, 64% Co and 93% Mn in cooled samples. PRACTITIONER POINTS: Two fast and cheap filtration methods for coastal water samples were compared. Dissolved concentrations of 22 elements were measured by seaFAST-ICP-MS. The filtration method is important in addition to filter pore size. Filtration blanks need to be reported to maintain comparability between methods. Cool and frozen storage of water samples biases the dissolved metal concentration.

The Impact of Storage Temperature and Time on Ergot Alkaloid Concentrations.

Ergot sclerotia produce toxic secondary metabolites, ergot alkaloids, that infect cereal crops and grasses. Ergot alkaloids have two isomeric configurations: the C-8-R-isomer (R-epimer), and the C-8-S-isomer (S-epimer). Ergot contaminated matrices, such as cereal grains or grasses, may be stored for extended periods at various temperatures before being analyzed, utilized, or consumed. This study assessed the concentration of six common ergot alkaloids in both configurations found in naturally contaminated wheat over time (one, two, and four months) at different temperatures (room temperature, +4 °C, and -20 °C) using ultra-high-performance liquid chromatography-tandem mass spectrometry. The data indicate that the total ergot concentration within a natural contaminated sample varies over time at room temperature, +4 °C, and -20 °C. The total ergot concentration increased until month two, and decreased at month four, independent of temperature (p < 0.05). The total R-epimer concentration appeared to be less stable over time than the total S-epimer concentration. The changes in the total R and total S-epimer concentrations may have been caused by changes in the ergocristine and ergocristinine concentrations, respectively. Time and temperature should be considered when storing potentially contaminated matrices in a laboratory or practical agriculture situations. Quantification of ergot contaminated matrices should occur prior to their use to ensure the most reliable estimates of the concentration of ergot.

Characteristics of organic matter released from drinking water treatment sludge under different storage conditions: Evaluation based on activated carbon adsorbability

Recycling water from drinking water treatment sludge (DWTS) as raw water raises several problems in the drinking water supply. In this study, the impact of storage temperatures and oxygen conditions for DWTS on the characteristics of dissolved organic matter (DOM) released from sludge was evaluated in terms of adsorbability by activated carbon. Results showed that the adsorbability of the released DOM varied greatly with storage temperatures and oxygen conditions. The modified Freundlich isotherm model revealed that the average adsorption strength (KF) estimated based on dissolved organic carbon (DOC) and ultraviolet absorbance at 260 nm (UV260) varied in the ranges of 4.01–12.1 (mg g−1)1-1/n and 23.1–52.6 (L m−1 g−1)1-1/n, respectively. DOM released under the condition without aeration possessed higher adsorbability compared to DOM released under the condition with aeration (1.41–3.01 times for DOC-based; 1.14–2.28 times for UV260-based). Moreover, the KF values of fluorescence excitation-emission matrix (EEM)-based fulvic acid-like and humic acid-like substances were higher than those of tyrosine-like and tryptophan-like substances, indicating humic-like substances released from DWTS were more adsorbable than protein-like ones. The methods or adsorption conditions that can enhance the removal of protein-like substances are essential for dealing with water quality problems associated with recycling water from drinking water treatment sludge.

The impact of storage temperature and packaging material on the quality of ultrasound treated sweet lime juice

The aim of this study is to examine the shelf life of ultrasound (US) treated sweet lime juice at 4, 15, 25, 30, and 35 °C and in two different packaging materials (coextruded ethylene vinyl alcohol copolymer [EVOH] and multi-layered polyethylene terephthalate [ML-PET] films). The US-treated sweet lime juice (0.7 W/cm3) was analyzed for the microbial count, enzyme activity, bioactive compounds degradation, and sensory attribute for a shelf-life of 37 days. Different packaging materials and storage temperatures had a significant effect (p < 0.05) on the microbial, enzyme inactivation, and biochemical attributes but had no significant influence (p > 0.05) on pH, acidity, and soluble solids in the samples. On a zeroth day, the US-treated sample showed an increase in bioactive compounds and vitamin C due to the increased cavitation effect. US-treated juice (0.7 W/cm3) retained 88.8% vitamin C and 100% antioxidants after 37 days of storage at 4 °C. Untreated and US-treated juice (0.7 W/cm3 at 0 day) got sensory scores of 8.1 and 7.5 out of 9 respectively. The juice stored in ML-PET had a better shelf life and nutrient retention than in the EVOH pouch. Interestingly, the sensory and vitamin C profile was above the allowable limit even after 37 days of storage. However, the microbiological count (>6 log cfu/mL) limited shelf life up to 37, 17, 11, 5, and 3 days, at 4, 15, 25, 30, and 35 °C for the juice packed in ML-PET pouch.

Impact of storage temperature and time before analysis on electrolytes (Na+, K+, Ca2+), lactate, glucose, blood gases (pH, pO2, pCO2), tHb, O2Hb, COHb and MetHb results.

The objective of our study is to evaluate the effect of storage temperature and time to analysis on arterial blood gas parameters in order to extend the CLSI recommendations. Stability of 12 parameters (pH, pCO₂, pO₂, Na+, K+, Ca2+, glucose, lactate, hemoglobin, oxyhemoglobin, carboxyhemoglobin, methemoglobin) measured by GEM PREMIER™ 5000 blood gas analyzer was studied at room temperature and at +4 °C (52 patients). The storage times were 30, 45, 60, 90 and 120 min. Stability was evaluated on the difference from baseline, the difference from the analyte-specific measurement uncertainty applied to the baseline value, and the impact of the variation on the clinical interpretation. At room temperature, all parameters except the lactate remained stable for at least 60 min. A statistically significant difference was observed for pH at T45 and T60 and for pCO2 at T60 without modification of clinical interpretation. For lactate, clinical interpretation was modified from T45 and values were outside the range of acceptability defined by the measurement uncertainty. All parameters except pO2 remained stable for at least 120 min at +4 °C. A one-hour transport at room temperature is compatible with the performance of all the analyses studied except lactate. If the delay exceeds 30 min, the sample should be placed at +4 °C for lactate measurement. If the samples are stored in ice, it is important to note that the pO2 cannot be interpreted.

The Impact of Storage Temperature on the Development of Microbial Communities on the Surface of Blueberry Fruit.

Microbial contamination is one of the main reasons for the quality deterioration of postharvest blueberries during storage. In this study, we investigated the surface microbiota of blueberry fruits stored at different temperatures via high-throughput sequencing of the 16S and ITS rRNA genes. The results indicated that the α-diversity of the microbial communities in samples stored at 4 °C was much higher than that in samples stored at 25 °C. The composition of the bacterial and fungal communities on the surface of the blueberry fruits varied at different storage temperatures. Ascomycota, Basidiomycota, Anthophyta, Chlorophyta, Proteobacteria, and Cyanobacteria were the most abundant phyla in the bacterial community. Furthermore, five preservation quality indices were measured, and the influence on the α-diversity of the bacterial community was found to be significantly weaker than that of the fungal community. Based on the prediction of the bacterial flora function, the change in blueberry quality during storage was closely related to its surface microbial effect. This study provides a theoretical basis for an understanding of the microbiota on the surface of blueberry fruits to cause fruit spoilage, and the development of a targeted inhibition technology to preserve blueberry fruits under different storage and transportation environments.

The Effect of Cryoprotectants and Storage Conditions on the Transfection Efficiency, Stability, and Safety of Lipid-Based Nanoparticles for mRNA and DNA Delivery.

Lipid-based nanoparticles have recently shown great promise, establishing themselves as the gold standard in delivering novel RNA therapeutics. However, research on the effects of storage on their efficacy, safety, and stability is still lacking. Herein, the impact of storage temperature on two types of lipid-based nanocarriers, lipid nanoparticles (LNPs) and receptor-targeted nanoparticles (RTNs), loaded with either DNA or messenger RNA (mRNA), is explored and the effects of different cryoprotectants on the stability and efficacy of the formulations are investigated. The medium-term stability of the nanoparticles was evaluated by monitoring their physicochemical characteristics, entrapment and transfection efficiency, every two weeks over one month. It is demonstrated, that the use of cryoprotectants protects nanoparticles against loss of function and degradation in all storage conditions. Moreover, it is shown that the addition of sucrose enables all nanoparticles to remain stable and maintain their efficacy for up to a month when stored at -80°C, regardless of cargo or type of nanoparticle. DNA-loaded nanoparticles also remain stable in a wider variety of storage conditions than mRNA-loaded ones. Importantly, these novel LNPs show increased GFP expression that can signify their future use in gene therapies, beyond the established role of LNPs in RNA therapeutics.

Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage.

The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated the effect of vacuum packaging (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) composite films and the impact of storage temperature (4, 25, and 38 °C) on the shelf life of fresh corn. The sensory quality and color changes of the corn were evaluated, indicating a significant improvement in the glossiness (GL), sourness (SO), and color changes compared to corn packaged using OR films. The results showed that the HB films preserved corn freshness under refrigerated and normal temperature storage conditions, delaying color changes and SO development. A shelf-life model was established based on the Arrhenius equation. The predicted values of the corn at different temperatures were compared with the experimental data, indicating that the model could accurately predict the shelf life. The shelf life observed via sensory evaluation was more than 50% shorter than the results obtained by instrumental measurements. Therefore, sensory evaluation could be applied to determine shelf life and avoid food waste.

Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds.

The impact of storage temperature and time on quality of two walnut cultivars (Juglans regia Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited significant changes. After the storage period, γ-, δ-, and α-tocopherols in Howard oil significantly reduced by 42, 56, and 100% at 5 °C, while 23 °C showed 48, 42, and 100% losses, respectively. For Chandler oil, storage at 5 °C reduced γ-, δ-, and α-tocopherols by 19, 24, and 100%, while 23 °C caused 42, 45, and 100% losses, respectively. Storage of Howard kernels, up to month four, significantly reduced total phenolics by 9 and 18%, at 23 and 5 °C, respectively, whereas Chandler also reduced by 9 and 27%, at 23 and 5 °C, respectively. Additionally, 14 phenolic compounds were profiled in kernels, where flavonoids were dominant than phenolic acids. At the end of month four, the dominant phenolic compound was gallic acid at 23 °C (981.68 and 703 mg/kg for Chandler and Howard, respectively). Additionally, positive correlations were observed between rancid sensory perceptions and oxidative volatiles. Storage conditions are crucial for maintaining the sensory and nutritional attributes of walnuts during postharvest management.

A review of temperature-related challenges and solutions for the Abbott i-STAT and Siemens Healthineers epoc devices

The Abbott i-STAT and Siemens Healthineers epoc are commonly used in the provision of care during emergency medical services calls and other settings. Maintaining these systems within manufacturer’s temperature claims in these settings poses challenges across the world. This review summarizes solutions that have been reported in the peer-reviewed literature and proposes additional strategies to further address these challenges. A literature search was performed with Clarivate’s Web of Science from inception to August 3, 2022. Search terms included i-STAT, epoc, temperature, cold, hot, heat, freeze, frozen, prehospital, disaster, POCT, point of care, blood gas, helicopter, airplane, and ambulance. One author also reviewed manually every issue of the Journal of Paramedic Practice. The search identified 17 solutions for addressing temperature-related challenges with the i-STAT device, nine solutions for i-STAT cartridges, one solution for the epoc device, and one solution for the epoc test card. The majority of solutions were highly portable and consisted of widely available, inexpensive components. The solutions demonstrated only partial or entirely questionable effectiveness in achieving temperature control. The search also identified five reports on the impact of storage temperatures on cartridges and test cards. The reports suggested that these reagents may be able to withstand storage at temperatures outside of manufacturer’s claims with only minimal deterioration in performance. The heterogeneity of solutions and the paucity of evidence on their effectiveness suggest that additional strategies are needed to better understand and further address temperature-related challenges with these systems. A collaborative approach and shared decision making are recommended.

Validation of Vacuum Consistency of The Internal Evacuated Blood Collection Tube (BCT)

Evacuated blood collection tube (BCT) or also known as Vacutainer® is a device which accumulate negative pressure as a function of vacuum to collect blood as a specimen for pharmaceutical analysis. Nevertheless, BCT consist of three (3) components which is transparent tube, rubber stopper, and hemogard closure. Study of vacuum on BCT has become interest in many researchers about its consistency due to effect by its surrounding condition. In this research, impact of storage temperature will be studied to identify the effect of vacuum content within BCT, also to investigate the problem and seek proper (surrounding) placement for these BCT. At the same time, it should develop with a new benchmark vacuum volume (negative pressure) inside BCT aiming to obtain the standardise figure. This BCT should be placed under temperature condition between 4°C to 25°C as suggested by BD-Vacutainer® company and under certified humidity condition are ranged between 40% to 60%. It is to ensure the pharmaceutical device which is sterile and consist of shelf life does not deplete its properties drastically and sustain its life span as recommended based on technical data sheet. Thus, the amount of negative pressure in BCT presentively indicate as a shelf life.

Bacterial and fungal microbiota of total mixed ration silage stored at various temperatures.

To obtain insights into how bacterial and fungal microbiota and fermentation products composition are affected by storage temperature for TMR silage, which can be manufactured year-round. TMR silage was stored at 10°C, 25°C, ambient temperature (AT; 20-35°C) and 40°C. Lactic acid production was delayed when stored at 10°C, and acid production stagnated after 2 weeks when stored at 40°C. The patterns of acetic acid and ethanol production were inversely related, with ethanol production promoted at 10°C and 25°C and acetic acid production promoted at AT and 40°C. The bacterial diversity was reduced in TMR silage with high lactic acid and acetic acid content, and the fungal diversity was reduced in TMR silage with high ethanol content. The intensity of lactic acid production was accounted for by the high abundance of Lactobacillus, and its stagnated production at a substantially high storage temperature was related to an increased abundance of Bacillus. The enhanced production of acetic acid or ethanol can be explained by differences in the fungal microbiota. The integrated analysis of bacterial and fungal microbiota can provide in-depth insights into the impact of storage temperature on TMR silage fermentation.

The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability

Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking ‘convenient’ dehydrated beans (Phaseolus vulgaris L.) using the glass transition (Tg) concept. Quick-cooking dehydrated beans were prepared by hydrothermal treatment of fresh beans followed by air-drying and are rehydrated prior to use. The impact of storage temperatures (25, 28, 35 and 42 °C) on the rehydration indices (rate constant and extent) and quality characteristics (colour, texture and volatile profile) of the beans were studied. The results indicate a decrease in the rehydration rate constants with increasing storage temperatures and duration. The rehydration ability also significantly decreased with increased storage duration (>28 °C) suggesting a strong inverse link with hardness. Although there was no overall colour change with storage, the formation of new volatiles associated with non-enzymatic chemical reactions occurred at elevated temperatures (28–42 °C). Identification of the critical water contents based on the Tg-moisture relation and the moisture sorption isotherm revealed that dehydrated beans of 10 % moisture content stored below 28 °C are in a glassy state. Overall, the quality characteristics are significantly influenced by storage and the utilization of the glass transition concept allows for identifying suitable storage conditions.