Improve Shelf Life Research Articles

Postharvest Management Techniques for Improved Shelf Life of Horticultural Crops: A Review

Postharvest management in horticulture is important for maintaining the quality, safety, and shelf life of produce, significantly impacting global food security and economic stability. This review explores critical advancements in postharvest practices, focusing on quality control, safety standards, and emerging technologies. Postharvest quality assessment involves the evaluation of physical, chemical, and sensory attributes, supported by microbiological testing to ensure food safety. Global standards like HACCP, GlobalG.A.P., and ISO 22000 provide frameworks for ensuring compliance and market access. Technological innovations, including near-infrared spectroscopy, hyperspectral imaging, and smart sensors, enable precise, real-time monitoring of produce quality, enhancing operational efficiency. Emerging technologies are revolutionizing the field; nanotechnology offers advanced packaging solutions that improve shelf life and food safety, while drones and AI enhance postharvest monitoring and logistics through real-time data collection and predictive analytics. Blockchain technology introduces unprecedented levels of traceability and transparency, ensuring accountability and rapid response to food safety issues. The integration of these technologies not only improves the efficiency and sustainability of postharvest systems but also aligns with consumer demands for high-quality, safe, and sustainably sourced produce. This holistic approach reduces post- harvest losses, enhances market competitiveness, and contributes to global efforts in ensuring food security. The synergy of traditional quality control methods with cutting-edge technologies paves the way for a resilient and adaptive post- harvest management system that meets the evolving challenges of the agricultural sector.

Beet Root Peel Extract as a Natural Cost‐Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold‐Stored Trout Fillet

ABSTRACTIn this study, chitosan (C)‐polyvinyl alcohol (P) edible film containing bio‐fabricated nanosilver particles (nAg) (as antimicrobial agent) and beetroot peel extract (BRPE) (as antioxidant agent and pH indicator) was used as spoilage indicator in cold‐stored rainbow trout fillets. DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activity (43.02%), reducing power (2.87), and total phenolic content (360.50 mg GAE/g) of ethanolic BRPE were higher than aqueous extract. Silver nanoparticles were biosynthesized using silver nitrate reduction by chitosan, confirmed by UV–Visible spectroscopy, optical and scanning electron microscope images, and X‐ray diffraction analysis. The highest tensile strength (4.20 MPa) and elongation at break (118%) belonged to the CP‐BRPE film, and the lowest water vapor permeability (2.45 10−5 g/s/m/P) was related to the CP‐nAg film. Also, the lowest total viable count (6.17 log CFU/g), psychrotrophic bacteria (6.27 log CFU/g), Enterobacteriaceae (4.9 log CFU/g), pH (5.66), total volatile basic‐nitrogen (TVB‐N) (22.1 mg/100 g of fish), and thiobarbituric acid reactive substances (TBARS) (0.705 mg MDA/kg of fish) values of the packaged trout fillets were significantly (p ≤ 0.05) observed in CP‐BRPE‐gnAg treatment among the other treatments at the end of the storage period, and CP‐gnAg, CP‐BRPE, and CP treatments were in the next ranks, respectively. Colorimetric analysis of the used films showed that the films containing BRPE depicted color spectra of red to yellow at the same time as the spoilage symptoms initiated in the packaged fillets. It is concluded that BRPE not only increased the preservative effects of chitosan‐polyvinyl alcohol film containing green silver nanoparticles but also can be considered as a natural cost‐effective spoilage indicator of the rainbow trout fillets during cold storage time.

Antimicrobial and antioxidant study of combined essential oils of Anethum Sowa Kurz. and Trachyspermum ammi (L.) along with quality determination, comparative histo-anatomical features, GC‒MS and HPTLC chemometrics

Spices played crucial and variable roles in traditions, culture, history, religious ceremonials and festivals along with fetching food flavor and microbial protection globally due to presence of structurally unique and multi-natured chemotypes. Their existence in dishes portrayed key roles in improving shelf life by regulating spoilage of cuisine with different synergistic mechanism. Histo-anatomically (A) sowa exhibited distinguished cellular attributes which created remarkable differences with T. ammi. HPTLC chemometrics of both fruits revealed several peaks for active metabolomics with unique isocratic combination of menstruum. GC-MS study of hydro-distillate exhibited presence of monoterpenic cyclic and aromatic hydrocarbons, alcoholic and ketonic groups along with phenolic derivative that covers majorly 90% of total metabolites. Combined essential oils (EOs 1 + 2) of both fruits showed excellent antimicrobial activity against various clinical pathogenic strains such as K. pneumoniae at 10 µL/mL, S. aureus at 2.5 µL/mL, E. coli and E. faecalis at 1.25 µL/mL, and MRSA and Bcereus at 0.625 µL/mL and (C) albicans at 0.312 µL/mL as the MIC. The antioxidant study of (EOs 1 + 2) with maximum inhibition percentage to DPPH assay was 84.02 ± 1.05 at 100 µg/mL, and minimal inhibition was 72.31 ± 0.63 at 5 µg/mL with IC50 value 4.69 ± 0.22 µg/mL, while ABTS assay extreme was 79.15 ± 2.14 µg/mL and minimal was 67 ± 1.34 with the IC50 value of 18.37 ± 0.15 µg/mL, in superoxide assay uppermost inhibition was 81.03 ± 0.27 µg/mL and lowest was at 65.16 ± 3.15 with the IC50 value 16.46 ± 0.54, and H2O2 radical scavenging activity, predominant value was 78.01 ± 0.47 and least was 64.1 ± 2.01 with IC50 15.58 ± 0.34. These comparative key diagnostic features and synergistic effect of multicomponent natural antimicrobials will provide profound intellect of ancient utility and further scientists to explore their multiple mechanistic modality and application in food and beverages industry.

Nanoemulsion edible coating for shelf-life improvement and quality control in perishable products

Nanoemulsion edible coating for shelf-life improvement and quality control in perishable products

Cobalt associated with potassium phosphite improves the post-harvest quality of mango cv. Palmer

Mango is a highly perishable climacteric fruit with a short post-harvest period. Therefore, to extend shelf life, the mangoes were treated pre-harvest with a potassium phosphite solution (1.4 g/mL KH2PO4) and a control solution (0 g/mL KH₂PO) associated with different doses of cobalt (0; 48; 64; 80; 112 ml.plant-1) at a density of 1.30 g/mL. The work measured physical, chemical, and biochemical variables. Cobalt and potassium phosphite favored maintaining color and firmness and reduced the respiratory rate. The treatments significantly affected the chemical variables, reduced the soluble solids content, conserved ascorbic acid, and preserved the pH. Foliar application of cobalt and potassium phosphite at pre-harvest is an efficient technique for improving shelf life and maintaining mango quality during storage at room temperature.

Basil essential oil-incorporated bacterial nanocellulose foam: Fabrication, characterization, and application in extending ground beef shelf life

Bacterial nanocellulose (BNC) is a sustainable antimicrobial material for food packaging. To enhance its antimicrobial properties, basil (Ocimum basilicum L.) essential oil (BEO) was incorporated into the BNC porous foam. A spray method was used with low BEO concentrations (1 and 2 μL/cm2) based on foam surface to optimize BEO usage while maintaining its antimicrobial effectiveness. BNC was synthesized using Komagataeibacter xylinus. The minimum inhibitory concentrations were 128 and 64 μg/mL for Pseudomonas aeruginosa and Listeria monocytogenes, respectively, demonstrating greater sensitivity of Gram-positive bacteria compared to Gram-negative bacteria. The use of BEO in spray form increased the antimicrobial and antioxidant activities (as measured by DPPH and ABTS methods) of foams. The absorption bands related to BEO in Fourier transform infrared spectroscopy analysis of the BNC-BEO foam confirmed the incorporation of BEO into the BNC foam. Impregnation with BEO at 1 and 2 μL/cm2 significantly increased the water contact angle to 31.62° and 33.19°, respectively, thereby enhancing the hydrophobicity of the foam, but reduced the mechanical strength of the BNC-BEO foams. Foams were used in active packaging of ground beef to improve shelf life by controlling microbial and oxidative processes. The BNC-BEO foam showed a slower microbial growth rate, with bacterial populations about 1–2 log₁₀ CFU/g lower than control. Meat samples packaged with BNC-BEO foams scored higher in terms of taste and odor. A significantly lower amount of BEO was used in the foam form of BNC, which is favorable for improving sensory parameters. Therefore, BNC-BEO can be applied to the active packaging of meat.

A-132 Next generation ammonia reagent with improved reagent composition and assay performance

Abstract Background Ammonia is produced by catabolism of protein and other compounds which contain nitrogen. Elevated ammonia levels are toxic for the central nervous system. High plasma ammonia is a prognostic factor for hepatic and kidney disease or inherited metabolic disorders in urea cycle metabolism. The reliable and accurate quantification of ammonia is influenced by assay, reagent, and sample management. Current commercially available GLDH enzyme-based ammonia assay reagents experience high bias between matched Lithium Heparin and K2-EDTA samples, poor accuracy, imprecision at the low end, large HIL (hemolysis, icterus and lipemia) interferences and shorter shelf life. To improve upon the listed deficiencies, we developed an improved GLDH based ammonia assay in a two-part format with improved reagent composition. Methods Ammonia reagent in 2-part format R1 and R2 were assessed for accuracy, precision, interference by HIL reportable range, sensitivity (LoB, LoD, LoQ), shelf life, matched matrix comparison (Lithium Heparin vs K2-EDTA) and method comparison. All testing were performed using Li Heparin plasma samples in Beckman DxC700AU analyzer. Accuracy was tested using Verichem ammonia standards which are ACS ammonia standard material. Twenty-day precision studies were performed using three levels of ammonia concentrations using Bio-Rad Liquichek Ammonia controls and plasma samples. Interference was tested in two ammonia concentrations (40-50 µmol/L) and (200-250 µmol/L) using commercially available spiking material for clinical chemistry assays such as conjugated and unconjugated bilirubin, Intralipid and in-house prepared hemolysate. Infinity Ammonia Reagent on Beckman Coulter AU Chemistry Analyzers was used for method comparison studies Results Next generation ammonia showed good accuracy with Verichem ammonia standards and acceptable within-run and total precision. Studies showed significant improvement in sensitivity and longer shelf life (>18 months). Next generation ammonia is less affected by interferences from icterus (100 mg/dL), lipemia (1000 mg/dL intralipid) and hemolysis (100 mg/dL). Comparison studies show no significant bias between match Lithium Heparin and K2-EDTA matched samples. Conclusions Next Generation Ammonia reagent showed very good overall performance required for reliable and accurate quantification of ammonia in human plasma sample.

Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives

Bacterial biopolymers are changing the concepts in the food industry as customer demands the addition of no artificial additives and want products “Clean labelled.” Exopolysaccharides (EPS) produced by some bacterial strains are the best replacements for these artificial additives. The monomeric composition, quality, quantity, structure, molecular weight, and charge on these bioparticles decide the qualities, that is, rheology, texture, shelf life, and physiochemical properties of the product. Exopolysaccharides are the best biothickeners and are being widely used in the food industry. They are widely used as coatings and edible films in food substances, especially fruits and vegetables. These consist of substances that are Generally Recognized as Safe. These coatings and edible films promise improved shelf life and better nutritional properties and act as a protective barrier for food items. Bacterial EPS are widely used in edible films, yogurt-like and plant-based beverages, the meat industry, and fermented low-fat meat, sourdoughs, and low-fat cheese. It interacts with other components and improves the texture, stabilization, viscosity, and mouthfeel of end products. The structural and functional properties of these substances still need to be explored. The main objective of this review is to focus on the importance of EPS produced by various strains, its structure and uses as edible coatings and films, functionality, and applications in various food products. Overall, the future of bacterial EPS in the food industry appears promising, with avenues for innovation and application across multiple facets of food production, including texture modification, nutritional enhancement, and sustainability.

Assessment of lyophilized microencapsulated multi strain probiotic for improved shelf life and stability

A Multi species Probiotics (MSP) of calf gut origin was encapsulated either with chitosan (ECMSP) or without chitosan (EMSP). Further, the probiotic was encapsulated and lyophilized (ELMSP) using three types of cryoprotectant solutions sucrose (ELMSP(S)), skim milk (ELMSP(SM)) and sucrose + skim milk combination (ELMSP (SSM)). The encapsulation yield was good and ranged from 75 % to 80 % for MSP products. These MSP products were stored at refrigeration temperature (4 °C), deep freeze and room temperature for 12 weeks. The shelf life (mean CFU) of encapsulated microcapsules was significantly better (P < 0.001) at the refrigeration temperature (9.44 Log10 CFU/g) than deep freeze (7.42 Log10 CFU/g) and room temperature (6.67 Log10 CFU/g). At the end of the 12 weeks storage period, EMSP maintained 25.1 %, 49.6 % and 32.6 % viable counts at room temperature, refrigeration and deep freeze condition respectively. For the lyophilized-encapsulated MSP, the mean probiotic counts of ELMSP(S) and ELMSP (SSM) were significantly (P < 0.001) higher (9.62 Log10 CFU/g) than those of ELMSP(SM) ((9.36 Log10 CFU/g) at room temperature. At refrigeration temperature, the mean probiotic counts for ELMSP (SSM. (10.1 Log10 CFU/g)) were significantly higher (P < 0.001) than ELMSP(S, (9.97 Log10 CFU/g) and ELMSP(SM, (9.86 Log10 CFU/g). Further, a 12 weeks storage study for ELMSP (SSM) showed that the microcapsules stored at refrigeration temperature (4°C) showed only 6.4 % drop in viability which was significantly lower (P < 0.001) than that of room temperature showing 15.3 % drop and deep freeze storage with 17.1 % drop in viability. It was appreciable that even at room temperature; there was only one log drop in the viability of MSP showing that it can be comfortably stored at room temperature for longer periods at field level.

The importance of application of medicinal plants and natural products in poultry health management

Application of herbs and natural medicines have shown to have no negative side effects, with high effectiveness to improve productivity. Usage of medicinal plants can increase gut function, improve hepatic function, inhibition of prooxidant enzymes, enhance antioxidant content, improve shelf life, enhance sensorial value, better nutritive value, improve both health and consumers preference, enhance calcium and other minerals, increase vitamin B and folate, and enhance immunity. The most important medicinal plants with antiparasitic activities are green tea, guar bean, pine bark, grape seed, barberry root bark, Rangoon creeper, olive tree, and wormwood. Some other important medicinal plants in poultry industry are black pepper, nettle, shrubby sophora, Aleppo oak, garlic, red cedar, ginger, mint, tobacco, turmeric, aloe vera, etc. The application of herbal medicines can be considered as an important alternative to treating parasitic infections. In organic broiler production with application of medicinal plants, decreasing hormones, growth promoters and antibiotics should be considered as well as paying more attention to selection of appropriate organic feed management with considering higher production. This article aims to survey on the importance of application of natural products and medicinal plants in poultry industry by considering secondary metabolites such as triterpenoids, coumarins, alkaloids, tannins, and flavonoids due to their anti-inflammatory, antiparasitic, antimicrobial, antioxidant, and astringent properties.

Spider web-reinforced chitosan/starch biopolymer for active biodegradable food packaging

In this study, starch (ST), chitosan (CH), spider silk (SW), and their hybrid composite bioplastics were fabricated and examined for physicochemical and mechanical properties. The essential oils (EOs) of Rosmarinus officinalis were encapsulated to enhance their biological application. The prepared composite films were characterized using various spectroscopic techniques such as XRD, SEM, GCMS–, UV–VIS, TGA, and FTIR spectroscopy. The antimicrobial activity of the prepared film was tested against S. aureus bacterial and C. albican fungal strains which showed a greater zone of inhibition for the composite film encapsulated with EOs. The biodegradability of the synthesized film was evaluated for 60 days in soil under laboratory conditions. The composite film containing spider web and essential oil significantly improved mechanical properties. The physicochemical results, such as moisture, solubility, swelling, transmittance, opacity, and water vapor permeability, of the prepared bioplastic were comparable with those of the control plastic. The EO-based film had greater antioxidant activity against DPPH, hydrogen peroxide, and phosphomolybdenum assays, with an inhibition range of 60–70 %. The addition of spider web and essential oil to the chitosan/ starch film significantly increased the shelf life of injera and tomatoes for 7 and 10 days, respectively for the EO-based film. The biodegradability of the synthesized film has shown a great reduction in the weight and growth of microorganisms. In general, the CH/ST/SW and CH/ST/SW/EOs composite films have greater mechanical, biological, physicochemical, and potential improvement of food shelf life applied as either coating or packaging material.

Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries

Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries

Development and characterization of bilayer chitosan/alginate cling film reinforced with essential oil based nanocomposite for red meat preservation

With a goal to finding suitable alternatives to plastic packaging in the food industry, we developed a multifunctional bio-based active packaging film to enhance the shelf life of red meat. A chitosan/alginate (Chi + Alg) bilayer film was developed through layer-by-layer (LBL) assembly and an active material i.e. lemongrass nanoemulsion with silver nanoparticles-based nanocomposite (NC1) was loaded into the alginate layer to improve the quality of the bio-based film (Chi + Alg + NC1). The Chi + Alg + NC1 film was characterized in terms of its microstructure, mechanical strength, thermal stability, and antimicrobial activity. Scanning electron microscopy (SEM) revealed a film (22.5 ± 1.44 μm thickness) with a smooth and even surface and a cross-sectional structure. The incorporation of NC1 improves the quality of the film by enhancing its mechanical strength and thermal stability. FT-IR spectra showed the successful interaction between chitosan and alginate in the LBL assembly and the incorporation of NC1 in the alginate layer. The red meat preservation test demonstrated that the shelf life improved when the meat was covered with the fabricated bio-based film. The color of the meat was retained for up to 7 days compared to that of the control (Chi alone and Chi + Alg). Additionally, a reduction in the microbial count in the Chi + Alg + NC1 film was observed, corroborating the shelf-life improvement. In addition to its inherent antimicrobial properties, NC1 induced hydrophilic properties to the film, which further aids in its antimicrobial activity against E. coli. These findings suggest that Chi + Alg + NC1 film could be a potent alternative to plastic packaging and can be used as a cling film to prolong the shelf life of red meat.

Postharvest Application of Different Coatings to Improve the Quality and Storage Stability of Papaya Fruit (Carica papaya L.) Cv. Red Lady

The Present investigation was carried out on title “Study on different post-harvest treatment for improving shelf life and quality of Papaya fruit (Carica papaya L.) cv. Red lady”. The Experiment was conducted in a Completely Randomized Design with 10 treatments viz. T0-Control, T1- Ethrel 500 ppm, T2- Ethrel 700 ppm, T3- Aloevera gel 1.0%, T4- Aloevera gel 1.5%, T5- Corn Starch 1.0%, T6- Corn Starch 1.5%, T7- Cassava Starch 1.0%, T8- Cassava Starch 1.5%, T9- (Corn Starch 1.5% + Cassava Starch 1.5%) and their three replications, during the year 2023. Aloevera gel 1.5% treated fruits showed the better results followed by the Aloevera gel 1.0%. This coating reduced the transpiration rate and slowed down the ethylene production and formed a layer on the surface of papaya fruits which helped in protection from microorganisms, fungus resulting in the increase in shelf life of fruits and storage quality. The Papaya fruits treated with Corn Starch 1.5% was also found to be significantly good treatments over the Control in respect of storage quality and shelf life of Papaya fruits during the storage. Based on the results obtained, it can be concluded that Aloevera gel 1.5% was found to be most appropriate treatment in papaya cv. Red Lady. Therefore, it can be used in Papaya cv. Red Lady for physiochemical traits ie., Physiological loss in weight, Decay percent, Fruit Firmness, Sensory Evaluation, Visual Appearance, TSS.

Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol

Alginate-chitosan (Alg-CH) coated multiple water-in-oil-in-water (W/O/W) nanoemulsion loaded with sesamol and retinol was hypothesized to enhance the oxidative stability of margarine. Total phenol content (TPC), antioxidant activity, acid value (AV), peroxide value (PV), para-anisidine value (pAV), induction period (IP), and residual values of sesamol and retinol by HPLC were determined for 90 days. Margarine with tert-butylhydroquinone (TBHQ) (T3) had the higher TPC and antioxidant activity (8.05 mg gallic acid equivalent (GAE)/g), 53.1 %) than T1 (nanoemulsion, 7.39 mg GAE/g, 38.95 %), T2 (free-sesamol and -retinol, 6.98 mg GAE/g, 31.07 %), and T4 (no antioxidant, 6.46 mg GAE/g, and 14.45 %) while T1 had higher antioxidant activity and TPC than T2 and T4 after 90 days. On day 90, the highest residual values of sesamol (200.10 mg/100 g) and retinol (118.09 μg/100 g) obtained for T1. Overall, T1 contributed to the prolonged oxidative stability of margarine, potentially offering an alternative to synthetic antioxidants.

Varietal Response to Organic and Inorganic Fertilizers on Bulb Yield, Storability, and Production Economics of Onion (Allium cepa L.)

The field experiment was conducted in the Rabi season of 2021-22 in the research farm of the Regional Research Center, Raiya (Jhajjar) of Maharana Pratap Horticultural University, Karnal, Haryana to examine the impact of organic manures and inorganic fertilizers on the growth, bulb yield and self-life of two indigenous onion varieties was examined. The treatment combinations comprised seven treatments along with one control that was arranged in a randomized block design (factorial) with four replications and two varieties namely Hisar Onion-2 and Hisar Onion-4. The results of the study showed that bulb yield-related parameters such as average fresh weight of bulbs (82.39 g), yield per plot (26.74 kg), and yield per hectare (29.71 t) were recorded maximum in the treatment T6. However, the better storage life of bulbs was estimated in treatment control which was at par with treatment T3 i.e., physiological loss in weight (20.23%), sprouting (3.14%), and rotting (11.43%) were observed minimum after 120 days of storage period. Hisar onion-4 was found superior in all the bulb yield and shelf-life parameters in comparison to Hisar Onion-2. Treatment consisting of 50% recommended dose of NPK + 50% RDN supplied through Vermi-compost recorded maximum net return (Rs.1, 97,942) and benefit-cost ratio (2.25). Therefore, it can be inferred that the combined use of organic manures and inorganic fertilizers contributes to the improved shelf life of onion bulbs and enhances the long-term production potential of the soil.

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.

Arka Kalpana - A Review of Traditional and Modern Methods

Arka Kalpana is nowadays a known Kalpana among the Ayurvedic procedures. It was introduced in Ayurvedic Pharmacy in the later part of the Samhita period, which is very specific in its mode of preparation and therapeutic effect. It is a more palatable form of Ayurvedic dosage forms in comparison to Swarasa (Juice), Kalka (paste), Kwath (decoction) etc. Arka Prakash is the first Ayurvedic classical text in which various kinds of distillation Procedures and heating methods are mentioned for preparing Arka from different types of Dravya for different diseases. In this context, Arka Kalpana is given specific importance and it opines that it has more potency in comparison to the other Kalpana. Today's population is becoming more and more in demand for Arka Kalpana, which is the first choice because of its potency, lower dose, improved shelf life, ease of absorption, quick action, and patient compliance.

As assessment of shelf life increasing competence of pectin (Zucchini) based edible coating on tomatoes

The most recent advancement in food packaging research involves improving the shelf life of perishable foods by utilising bio-based resources that are edible, eco-friendly, and biodegradable. The current study investigated the effect of edible pectin coating on mature green tomatoes to improve shelf life and storage properties. Zucchini pectin was used to make edible coating. The antimicrobial and antioxidant properties of extracted pectin were investigated. The findings indicated that the extracted pectin had antimicrobial (Staphylococcus aureus, Escherichia coli, and Aspergillus niger) and antioxidant (34.32% at 1 mg/mL) properties.Tomatoes were immersed in pectin solutions of varying concentrations, 1, 3, and 5% (w/v). Physiological evaluations of weight loss, total sugar content, titratable acidity pH, and ascorbic acid were performed on tomatoes during their maturing stages of mature green, light red, pure red, and breaking. Coating the tomatoes with pectin (5%) resulted in minimal weight loss while increasing the retention of total sugar, ascorbic acid, and titratable acidity. The shelf life of the pectin-coated tomatoes was extended to 11 days, while the uncoated control tomatoes lasted 9 days. Thus, a 5% edible pectin solution was found to be effective in coating tomatoes. The current study suggests that using 5% pectin as an edible coating on tomatoes can delay/slow the ripening/maturing process while also extending the shelf-life of tomatoes without affecting their physiochemical properties, which is scalable on a large scale for commercial purposes.

Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds.

Derived from industrial processing waste, peanut skins contain polyphenols that delay oxidative food spoilage. However, these compounds are susceptible to light, heat, and oxygen exposure. Microencapsulation provides a solution by offering protection from these factors. The aim of this study was to evaluate the protective effect of peanut skin extract microcapsules on the chemical, microbiological, and sensory property and shelf life of sunflower seeds during storage. Five roasted sunflower seed samples were prepared: control (S-C); added with butylhydroxytoluene (S-BHT); coated with carboxymethyl cellulose (S-CMC); coated with CMC and the addition of peanut skin crude extract (S-CMC-CE); coated with CMC and the addition of microcapsules (S-CMC-M20). Sensory acceptability was determined using hedonic testing. Chemical (peroxide value, conjugated dienes, hexanal and nonanal content, and fatty acid profile), microbiological, and descriptive analyses were carried out on samples stored for 45 days at room temperature. Shelf life was calculated using a simple linear regression. All samples were microbiologically fit for human consumption and accepted by consumer panelists, scoring above five points on the nine-point hedonic scale. S-CMC-M20 exhibited the lowest peroxide value (6.59meqO2/kg) and hexanal content (0.4µg/g) at the end of the storage. Estimated shelf life showed that S-MC-M20 (76.3 days) extended its duration nearly ninefold compared to S-C (8.3 days) and doubled that of S-CMC-CE (37.5 days). This indicates a superior efficacy of microencapsulated extract compared to its unencapsulated form, presenting a promising natural strategy for improving the shelf life of analogous food items. PRACTICAL APPLICATION: Incorporating peanut skin extract microcapsules in coating sunflower seeds presents a promising strategy to extend the shelf life of lipid-rich foods, capitalizing on the antioxidant properties of polyphenols. This innovative approach not only enhances nutritional quality but also addresses sustainability concerns by repurposing agro-industrial byproducts, such as peanut skins. By meeting consumer demand for functional foods with added health benefits, this technique offers potential opportunities for the development of novel, value-added food products while contributing to circular economy principles and waste management efforts.