Increasing Storage Time Research Articles

Evaluation of plasma-activated water: Efficacy, stability, physicochemical properties, and mechanism of inactivation against Escherichia coli

In this study, plasma-activated water (PAW) was prepared by discharge below the surface of sterile distilled water. In addition to physicochemical properties, the bactericidal effect and mechanism of action of PAW were studied using Escherichia coli as the target microorganism. The plasma treatment would cause an increase in the redox potential (ORP), electrical conductivity (EC), NO3− and NO2− content, and a decrease in the pH of the water. At the same time, the sterilization effect of PAW on E. coli was progressively stronger with both discharge and immersion time, up to a maximum of 4.25 log CFU/mL. In addition, the EC, NO3− and NO2− content, as well as the bactericidal efficacy of PAW decreased with increasing storage time. The properties and bactericidal effects did not change significantly after PAW thawing (p > 0.05). Finally, proteomics techniques were used to identify and classify the differential proteins before and after PAW treatment. PAW treatment induced a stress response in E. coli. Differential expression proteins of biological processes including the metabolism of phosphorus-containing compounds and the cellular response to stimuli, as well as various binding-related and membrane structure-related, were induced.

Ultra-high-field MRI of postmortem human fetal wrist joints: initial experience

BackgroundThis study aimed to assess the feasibility of postmortem ultra-high-field magnetic resonance imaging (UHF-MRI) to study fetal musculoskeletal anatomy and explore the contribution of variation in iodine and formaldehyde (paraformaldehyde, PFA) treatment of tissue.MethodsSeven upper extremities from human fetuses with gestational ages of 19 to 24 weeks were included in this experimental study, approved by the Medical Research Ethics Committee. The specimens were treated with various storage (0.2–4% PFA) and staining (Lugol’s solution) protocols and the wrist joint was subsequently imaged with 7.0 T UHF-MRI. Soft-tissue contrast was quantified by determining regions of interest within a chondrified carpal bone (CCB) from the proximal row, the triangular fibrocartilage (TFC), and the pronator quadratus muscle (PQM) and calculating the contrast ratios (CRs) between mean signal intensities of CCB to TFC and CCB to PQM.ResultsUHF-MRI showed excellent soft-tissue contrast in different musculoskeletal tissues. Increasing storage time in 4% PFA, CRs decreased, resulting in a shift from relatively hyperintense to hypointense identification of the CCB. Storage in 0.2% PFA barely influenced the CRs over time. Lugol’s solution caused an increase in CRs and might have even contributed to the inversion of the CRs.ConclusionsUHF-MRI is a feasible technique to image musculoskeletal structures in fetal upper extremities and most successful after short storage in 4% PFA or prolonged storage in 0.2% PFA. The use of Lugol’s solution is not detrimental on soft-tissue MRI contrast and therefore enables effectively combining UHF-MRI with contrast-enhanced micro-computed tomography using a single preparation of the specimen.Relevance statementUHF-MRI can be performed after CE-micro-CT to take advantage of both techniques.Key points• UHF-MRI is feasible to study human fetal cartilaginous and ligamentous anatomy.• Storage in low PFA concentrations (i.e., 0.2%) improves soft-tissue contrast in UHF-MRI.• Limited preservation time in high concentrations of PFA improves soft-tissue contrast in UHF-MRI.• Prior staining with Lugol’s solution does not reduce soft-tissue contrast in UHF-MRI.Graphical

Internal Quality Prediction Method of Damaged Korla Fragrant Pears during Storage

To increase the commercial value of damaged fragrant pears and improve marketing competitiveness, this study explored the degree of damage degree and effects of storage time on the internal quality of fragrant pears during storage and predicted the internal quality of fragrant pears using an adaptive neural fuzzy inference system (ANFIS). The internal quality prediction models of damaged fragrant pears during storage with eight membership functions were constructed, and the optimal model was chosen, allowing for accurate internal quality prediction of damaged fragrant pears. The research results demonstrated that the hardness and soluble solid content (SSC) of fragrant pears decrease as the storage time increases. Given the same storage time, the hardness and SSC of fragrant pears are negatively correlated to the degree of damage. The ANFIS modelling technique is feasible for predicting the internal quality of fragrant pears during storage. The best prediction performances for the hardness and SSC of fragrant pears, respectively, are displayed by the ANFIS using the input membership function of trimf (RMSE = 0.1362, R2 = 0.9752; RMSE = 0.0315, R2 = 0.9892). The findings of this study can be used to predict the storage quality of fruits.

Storage Time Affects the Viability, Longevity, and Germination of Eriochloa villosa (Thunb.) Kunth Seeds

The effects of storage time on Eriochloa villosa (Thunb.) Kunth seed longevity and germination were investigated. A number of physiological and biochemical indexes, such as germination indexes, seed viability, storage materials, superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and α-amylase (AMS) activity, were determined to investigate the mechanisms behind E. villosa seed longevity. The longevity of E. villosa seeds under indoor dry storage conditions was more than eight years. The vitality of E. villosa seeds decreased dramatically with increasing storage time. The malondialdehyde (MDA) concentration of the seeds increased dramatically with an increase in the storage period. The SOD, POD, CAT, and AMS activities significantly decreased over time, while the soluble sugar content first increased and then decreased. Storage duration significantly affected the soluble protein content of E. villosa seeds. The germination index of the seeds correlated with their physiological and biochemical indices and showed a significant positive correlation with the soluble sugar content, SOD, POD, and AMS activity, and a significant negative correlation with the MDA concentration. This study is of great importance for understanding the characteristics of the field seed bank of E. villosa and for implementing integrated weed control measures to contribute to sustainable agricultural development.

Chilling injury in human kidney tubule cells after subzero storage is not mitigated by antifreeze protein addition

By preventing freezing, antifreeze proteins (AFPs) can permit cells and organs to be stored at subzero temperatures. As metabolic rates decrease with decreasing temperature, subzero static cold storage (SZ-SCS) could provide more time for tissue matching and potentially lead to fewer discarded organs. Human kidneys are generally stored for under 24 h and the tubule epithelium is known to be particularly sensitive to static cold storage (SCS). Here, telomerase-immortalized proximal-tubule epithelial cells from humans, which closely resemble their progenitors, were used as a proxy to assess the potential benefit of SZ-SCS for kidneys. The effects of hyperactive AFPs from a beetle and Cryostasis Storage Solution were compared to University of Wisconsin Solution at standard SCS temperatures (4 °C) and at −6 °C for up to six days. Although the AFPs helped guard against freezing, lower storage temperatures under these conditions were not beneficial. Compared to cells at 4 °C, those stored at −6 °C showed decreased viability as well as increased lactate dehydrogenase release and apoptosis. This suggests that this kidney cell type might be prone to chilling injury and that the addition of AFPs to enable SZ-SCS may not be effective for increasing storage times.

Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry.

To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography-ion mobility spectrometry (GC-IMS). A total of 38 volatile organic compounds (VOCs) were determined from the goat meat samples, including alcohols, ketones, aldehydes, esters, hydrocarbons, ethers, and amine compounds. 1-Hexanol, 3-Hydroxy-2-butanone, and Ethyl Acetate were the main volatile substances in fresh goat meat, and they rapidly decreased with increasing storage time and can be used as biomarkers for identifying fresh meat. When combined with the contents of total volatile basic-nitrogen (TVB-N) and the total numbers of bacterial colonies observed in physical and chemical experiments, the characteristic volatile components of fresh, sub-fresh, and spoiled meat were determined by principal component analysis (PCA). This method will help with the detection of fraudulent production dates in goat meat sales.

Effect of apple peel extracts on storage quality of quince juice

Enzymatic browning is one of the reactions influencing the quality of some fruit juices such as quince juice. Nowadays, there is an increased demand for application of antibrowning agents. This research was aimed at the effects of using each ethanolic and aqueous apple peel extracts (EAPE, AAPE) in two concentrations (0.3 and 3%) as inhibitor agents for polyphenol oxidase activity (PPO) of quince juice and their effects on the browning index (BI), total soluble solids (TSS), pH, total titratable acidity (TA), and total phenolic content (TPC) during storage at 4°C for 15 d. The effectiveness of 3% (w/v) alcoholic apple peel extract efficiently inactivated the activities of PPO compared with another three extracts during whole refrigerated storage time. The lowest inhibition percentage value of BI was found in 0.3% AAPE supplemented quince juices. EAPE and AAPE with concentrations of 3% had significantly larger pH values than that of EAPE and AAPE with concentration 0.3% and untreated quince juices at a final day of cold storage. TA values of juice samples untreated and treated with apple extracts did not show significant changes that ranged between 74-75 mg/100 ml at the beginning of storage and decreased with increased storage time, ranging between 0.68-0.72 mg/100 ml at the end of storage. The addition of apple peel extracts during the storage of quince juice had a positive effect on TSS values of the samples. Significantly larger TPC values (P<0.05) were obtained with 3% EAPE incorporated juice samples in comparison with other treatments.

The Effect Of Bacillus subtilis Formulation On The Intensity Of Attack Of Bipolaris maydis In Maize (Zea mays L.)

The use of antagonistic microorganisms in controlling plant pathogens is considered an important component in integrated pest control management. The effectiveness of Bacillus subtilis in controlling plant disease-causing pathogens has been widely proven. To simplify application and increase storage time, these bacteria can be formulated in liquid and powder form. This study aims to test the effectiveness of several B. subtilis isolates formulated in powder form to control maize leaf blight. The study was conducted at the Maros Cereal Research Institute. The study was arranged in a completely randomized design consisting of 8 treatments of B. subtilis isolates namely BS-TLB1, BS-BJ6, BS-TM3, BS-TM4, BS -BNt4, BS-BNt5, BS-BNt6, BS-BNt8 and three controls (K1 with the use of synthetic pesticides, K2 with Bipolaris maydis suspension (no formulation) and K3 with no treatment). Parameters observed include the intensity of leaf blight disease which was observed when the plants were 4 MST, 5 MST and 6 MST. The results showed that spraying maize leaves with the B. subtilis formulation had a positive effect on the attack intensity of B. maydis, treatment with BS-BNt4 had the lowest attack intensity, namely 68.00%.

Functional exploration of taro starch (Colocasia esculenta) supplemented yogurt.

Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (p < .1). The results of the study showed that maximum moisture and protein content was taken by using 0.5% taro starch and stored for 0 days while maximum fat % was attained in 1.5% taro starch treatment and storage time was 0 days. The maximum water-holding capacity was increased by adding 1.5% taro starch under 14 days' storage time. Water-holding capacity started decreasing with the increasing taro concentration. The acidity of yogurt started increasing with the increasing taro starch and the maximum acidity was taken at 2.5% taro starch concentration. The viscosity of the yogurt was maximum at 2% taro starch. As far as it concerned, sensory evolution, aroma, and taste started changing with the increasing taro starch concentration and increasing storage time. The study's goals were to optimize the taro concentration for stabilizing the yogurt synthesis and to probe the impact of taro starch on the physiochemical attributes of yogurt.

Analysis of changes in gel properties during retrogradation of four kinds of sorghum starch

SummaryIn this study, four kinds of sorghum starch gels containing different amylose were taken as the research objects and stored for 28 days. The parameter changes of gel properties during the retrogradation of different varieties of sorghum starches were observed using X‐ray diffraction, Low‐field nuclear magnetic resonance, textural, rheological and anti‐enzymatic hydrolysis capacity studies to construct kinetic models for the retrogradation. The results showed that the degree of retrogradation, crystallinity and anti‐enzymatic hydrolysis capacity of sorghum starch increased with the prolongation of storage time, and the crystal forms of H5 (Hongnuo No. 5 sorghum) and L13 (Longza No.13 sorghum) starch changed from type A to B. Among the four kinds of starch, L13 starch had the highest degree of retrogradation, and H5 starch had the strongest recrystallisation ability. The hardness of L13 retrograded starch gel grew fastest with increasing storage time, while the viscoelasticity of H1 (Hongnuo No.1 sorghum) retrograded starch showed a stable trend. Low‐field nuclear magnetic resonance was used to detect that the L1 (Longmiliang No.1 sorghum) retrograded starch gel had more free water. The crystallisation rate was positively correlated with hardness, resistant starch content and crystallinity and negatively correlated with springiness, gumminess and resilience.

Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study.

Lack of appetite is a common problem in elderly people which could lead to the risk of malnutrition. Soup-based product formulation and supplementation for the elderly is an interesting and convenient way to maintain nutritional status. Hence, this study aims to develop ready-to-eat (RTE) soup and instant soup powder using common agricultural commodities. The results indicated that among all formulations, the F7 formula comprised brown rice (15 g), pumpkin (32.5 g), sweetcorn (12.5 g), red tilapia (17.5 g), rice bran oil (1.0 g), and water (21.5 g) with energy ratio (C:P:F) of 58:23:20 receiving the highest sensory scores. The selected formulation (F7) was also transformed into instant powder and both RTE soup and instant powder were evaluated for nutritional composition and storage stabilities at 5 °C and 25 °C, respectively. The nutritional composition analyses indicate that 100 g of RTE soup consists of 13.8 g carbohydrates, 4.9 g proteins, 1.8 g fats, and 1.5 g dietary fibers; the soup is also a rich source of antioxidants and β-carotene. Storage studies suggested that the content of β-carotene and antioxidant activity of both (ready-to-eat and instant powder) types of soup decreased with increasing storage time, while a slight increase in yeast and mold count (<50 cfu/g) was noted. Most importantly, no pathogenic bacteria were detected in ready-to-eat and instant soup during the storage study of 6 weeks at 5 °C and 6 months at 25 °C, respectively. In terms of the high nutritional composition and functional value of the product, 4 weeks of storage at 5 °C and 4 months of storage at room temperature were suggested for ready-to-eat and instant powder soup product, respectively.

Processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage

Delayed bitterness in kinnow juice affects its market value as well acceptability rate by consumers. For the purpose to enhance the shelf life of kinnow juice, RTS (ready to serve) beverage was prepared. Further, processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage was studied. Processing methods used during the study was β-cyclodextrin (2%); lye treatment (LT 1.5%); hot water treatment (HWT); Florisil® (3%), and their suitable combination. Processing significantly modulate the bitterness causing compounds. Combined treatment was observed as best due to presence of less concentration of bitter compounds and higher sensorial score. RTS prepared using different treatments were stored in glass bottles for 90 days and studied in terms of their titratable acidity, pH, TSS and antioxidant properties. Samples were stored in refrigerator at 4 °C and withdrawal after every 15 days with the aim to evaluate the storage time effect on quality and sensorial attributes. Increasing storage time deteriorate the quality attribute such as bioactive compounds, antioxidant properties, sensorial scores and other parameters (titratable acidity, pH and TSS) respectively.

Physico-chemical properties and digestibility of ammoniated Bambara groundnut (Vigna subterranea) shell for ruminants

This experiment was conducted to evaluate the physical properties, chemical quality, and digestibility of the ammoniated Bambara groundnut (Vigna subterranea) shell as ruminant feed. Bambara groundnut shell (BGS) were collected, ground with a grinder machine, afterward added 0, 3 and 5 (% DM) urea levels into 500 g of sample. Samples were mixed until homogeneous, then put into plastic bottles, after that stored for 7 and 14 days. Opened, dried in the oven at 650C for 48 hours and ground. A completely randomized design (CRD) was used with 5 treatments of BGS ammoniation (T0= control, T1= BGS + 3% urea and 7 days storage, T2= BGS +5% urea and 7 days storage, T3= BGS + 3% urea and 14 days storage, and T4= BGS + 5% urea and 14 days storage time), 4 replications each. The result of this study showed that the increase of urea level and days storage time, can decrease crude fiber, neutral detergent fiber, acid detergent fiber, and hemicellulose contents of all samples (P&lt;0.05) and increase the value of bulk density, tapped density, in vitro dry matter digestibility and in vitro organic matter digestibility in comparison to untreated samples (P&lt;0.05). It was concluded that the T4 was the best treatment. The BGS ammoniated with 5% urea for a period 14 days of storage causes the lowest value of crude fiber, neutral detergent fiber, acid detergent fiber, and hemicellulose, and also causes the highest value of bulk density, tapped density, crude protein, in vitro dry matter digestibility and in vitro organic matter.

Kualitas Visual Radiograf Periapikal Konvensional Setelah Penyimpanan di Ruang Arsip Rekam Medis RSGM Universitas Jember

Radiologic supportive examinations are still the primary choice in helping dentists establish a diagnosis and treatment plan. Radiography is the basis of diagnostic imaging in dentistry because the main focus in this field is the hard tissue of the teeth and the bone supporting the teeth. Dental radiographic examination is an examination that supports the establishment of diagnosis, making prognosis, treatment planning, and to evaluate the results of treatment that has been carried out on patients in the field of dentistry. To determine the decline in the visual quality of conventional periapical radiographs of dentistry through the indicator of the onset of brown spots after storage for 21 months in the Medical Record Archive Room of RSGM University of Jember. This study was conducted on 75 conventional periapical radiographs as samples stored in the Medical Record Archive Room of RSGM University of Jember with a temperature of 22°C-28°C using Air Conditioner for 24 hours, illuminated with 40 W lamp, and room humidity conditions of 40%-50%. The research data were analyzed using descriptive analysis. This study shows that the storage duration of conventional periapical radiographs affects the quality of the radiographs. There is a decrease in the visual quality of conventional periapical radiographs through the indicator of brown spots after 21 months of storage in the Medical Records Archive Room of RSGM University of Jember and there is a decrease in the visual quality of radiographs according to the increase in radiograph storage time.

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38-196.95 mg/L, p < 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27-2.31 mg/L, 0.75-47.41 mg/L, 0.93-1.80 mg/L, 0.98-12.87 mg/L, 1.01-27.08 mg/L, and 1.00-1.75 mg/L, respectively, p < 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38-5.95 mg/L, p < 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p < 0.05, r > 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu's quality more ideal.

Solid storage supplemented with serine of rooster semen enhances higher sperm quality and fertility potential during storage at 5°C for up to 120 h

Information on prolonging the storage duration of cold semen with acceptable fertility in roosters is limited. This study aimed to determine the efficiency of solid storage with the addition of various concentrations of serine to the Thai native rooster (Pradu Hang Dum) semen extender on semen quality and fertility potential during storage at 5°C for up to 120 h. Pooled semen was diluted with a base extender and a gelatin extender containing 0, 2, 4, and 6 mM serine, then stored at 5°C for 120 h. In Experiment 1, the semen quality and malondialdehyde (MDA) concentrations were assessed at 0, 24, 72, and 120 h after storage. In Experiment 2, fertility potential in terms of fertility and hatchability rates was determined using the most effective solid-storage semen from Experiment 1. Sperm quality decreased with increasing storage time (P < 0.05). The lowest semen quality was observed in the control group since T24 of storage compared with the other groups (P < 0.05). Progressive motility, viability, and mitochondrial function were higher (P < 0.05) in the extender supplemented with gelatin and serine groups than those in the gelatin alone group at T72 and T120. In the extender supplemented with gelatin and serine groups, the highest semen quality was observed in the gelatin with 4 mM serine groups. The differences among extenders supplemented with serine were insignificant (P > 0.05), and the lowest MDA was observed in the gelatin with 4 mM serine groups. The fertility and hatchability rates in gelatin with 4 mM serine at T24 were comparable to those in fresh semen (83.87 and 86.12% vs. 86.66 and 88.3%; P > 0.05). Those of T72 were significantly better than those of the control at the same hour of storage (64.08 and 71.61% vs. 52.38 and 64.48%), while those of T120 were not different among groups. In summary, a semen extender as a solid medium supplemented with 4 mM serine successfully preserved the rooster semen for a long duration up to 72 h of storage time.

Changes in fatty acids during storage of artisanal-processed freshwater sardines (Rastrineobola argentea).

For ages, indigenous small fish species have been important in food and nutritional security of poor communities in low income countries. Freshwater fish, in particular fatty fish species are attracting a great attention because they are good sources of health promoting long chain omega-3 fatty acids. Docosahexaenoic acid (DHA, C22:6n-3), Docosapentaenoic acid (DPA, C22:5n-3) and eicosapentaenoic acid (EPA, C20:5n-3) are the main omega-3 PUFAs known to confer health benefits in humans if consumed in required amounts. While nutritionally valued, omega-3 PUFAs in fish are susceptible to oxidative damage during processing, transportation and subsequent storage. Lake Victoria sardines (Rastrineobola argentea), are rich source of chemically unstable omega-3 fatty acids DHA, DPA and EPA. Traditionally, sardines are preserved by sun drying, deep frying and smoking. Sardine products are transported, stored and marketed at ambient temperatures. Generally, uncontrolled and higher temperatures are known to increase vulnerability of polyunsaturated fatty acids to oxidation which in turn results into loss of nutritional and sensory qualities. This study investigated changes of fat acids in sun dried, deep fried and smoked sardines during storage. Lipolysis and the progressive hydroperoxides formation were monitored by free fatty acids (FFAs) and peroxide value (PV) respectively. None volatile secondary products of lipid oxidation were measured by thiobabituric acid reactive substances (TBARS). Fatty acids were analyzed by gas chromatography with a flameionization detector (GC-FID). Deep fried sardines maintained the lowest and apparently stable PV, TBARS and FFAs. Proportions of saturated fatty acids and polyunsaturated fatty acids decreased with time while that of monounsaturated fatty acids increased. Omega-3 fatty acids EPA, DPA and DHA decreased with increase in storage time. In 21 days of storage, DHA was oxidized beyond detectable levels in all sardine products. Gradual increase in FFAs in sun dried sardines was suggestive of lipid hydrolysis induced by enzymes.

Effect of Storage Time on Wax–Wax–Hydrolyzate Canola Oil Oleogels

AbstractIn this study, two natural waxes, beeswax (BW) and sunflower wax (SFW), are combined with their hydrolyzed variants to deliberately alter the waxes’ composition. The properties of the produced oleogels with different wax inclusion levels (4%, 8%, 12%, and 16% w/w) are investigated after defined intervals (2 days, 7 days, 3 weeks, and 3 months). To do so, the gels are monitored via penetrometry, microscopy, and calorimetry. Although the gels do not show any significant difference during storage in the micrographs, the calorimetric and firmness data reveal meaningful results. The heat of dissolution increases in every system investigated, indicating post‐crystallization processes. Due to different solubilities of wax components, the critical gelling concentration is determined and the solid wax content is retrieved to further address the structure efficiency (S.E.). It is demonstrated that although the quantity of solids over time increases, the scaffolding effectiveness decreases in most cases. Only SFW, most likely due to sintering, shows an increase in S.E. over the storage time. Identified synergistic effects in BW and hydrolyzate mixtures decrease with increasing storage time. This work aims to contribute to a better understanding of the behavior of wax‐based oleogels upon storage.Practical Applications: Although much is known about the gel properties of wax‐based oleogels at short‐term, the behavior over the storage period remains largely unresolved. However, this behavior is immensely important for a real application in fast and slow moving consumer goods. After all, products should always have the same consumer‐relevant properties when stored at variable time frames. This applies to both food and pharmaceutical products. Knowledge of the behavior of wax‐based oleogels in terms of a time‐dependent change can help to choose a targeted product design and ensure product quality and consumer satisfaction.

Diameter-based inkjet-printed paper devices for formaldehyde analysis in foods

In this work, we report a newly developed paper-based analytical device (PAD) for determining formaldehyde in foods. Formaldehyde (FA) is considered as a carcinogen and classified as a Type 2 hazardous substance but it is still illegally use as a preservative in many foods to prevent them from spoilage and increase storage time. Current technologies for quantifying FA in foods are expensive, require long analysis times and skill operators, and are difficult to use on-site with acceptable performance. Consequently, a simple, low-cost, portable, instrument-free measurement test is needed to provide affordable and rapid in-field quantification of FA in foods. The developed FA tests, referred to as the FormaSense™, measure FA by observing diameter of a circular pink ring on the paper that is directly proportional to the FA concentration without the interference of food color background problem hence, increasing the test performance. Printing technologies including wax and inkjet printers were employed to demonstrate highly reproducible and scalable fabrication of the paper-based tests. The results of FA analysis in food samples obtained from the FormaSense™ tests are agreeable with those obtained the standard titration methods with good recoveries in the range of 90–107%. • Diameter-based readout paper devices for formaldehyde (FA) analysis in foods. • FA quantification in foods without interferences from food color background. • Highly scalable production of paper devices using inkjet-printing technology.

Enhancement of Strawberry Marmalade with Crab Apple (Malus floribunda) Anthocyanins

The usability of crab apple (Malus floribunda) as a natural colorant and anthocyanin source to stabilize the color of strawberry marmalades was investigated. Crab apple juice concentrate was added to strawberry marmalades at a rate of 2% during the production phase. The pH values of the samples changed in the range of 3.36-3.46 during the 6-month storage periods at 9, 22, and 35 ºC. With the increase in storage temperature and time, the titration acidity (TA) decreased compared to the initial values. Soluble solid content (SSC) tended to decrease with increasing storage temperature and time. As the storage temperature and time increased, the L*, a*, b* and C* values of the samples decreased, while the h values increased. The increase in temperature and time in the 6-month storage period caused a significant decrease in total phenolic content (TPC), total monomeric anthocyanin (TMA) and antioxidant activity values. The losses in the amount of TMA were measured as 36.53%, 70.74% and 91.46% in the samples stored at 9, 22, and 35 ºC, respectively. According to the kinetic data, the degradation of crab apple anthocyanins occurred according to first-order reaction kinetics during storage. The rate constants of the samples stored at 9, 22, and 35 ºC were determined as 2.6×10-3 day-1, 6.5×10-3 day-1 and 12.9×10-3 day-1, respectively. The addition of crab apple juice concentrate to strawberry marmalades increased the color intensity and anthocyanin stability that decreased during production and storage, and made the product functional.