Longer Shelf Life Research Articles

Total Mikroba dan Masa Simpan Tahu dengan Perendaman Ekstrak Kunyit

Background: Tofu is a food which has high protein content but it is quickly damaged, so natural ingredients are needed to extend the shelf life and minimize microbial growth. Objective: The study aims to analyze the total microbial and tofu storage period by immersing turmeric extract. The research methods were in the form of survey in tofu factory, purchasing tofu, making turmeric extract, tofu storage, microbial total test with Total Plate Count and the tofu storage period were observed starting from the third, fourth and fifth days every 24 hours. The parameters observed were total microbes and shelf life of tofu. The study used a simple randomized design (RAS) with 4 treatments, 2 experimental units and 2 repetitions. The data obtained were analyzed descriptively and presented in tabular form and carried out documentation. Results: The results showed that tofu with the highest concentration of turmeric extract which was 15%, had a total microbial of at least 7.2 x 1010 CFU / gram and the longest shelf life was three days of storage. Conclusion: The conclusions are the higher concentration of turmeric extract is given; the raising level of total microbes will be lowest and make the shelf life of tofu longer.

Introduction and Applications of Ultra High Pressure in Food Technology

In recent years, ultra high pressure (UHP) technology has gained high prominence in the food processing industry, which can meet the growing requirement of consumers of high-quality food. This article reviews the history of the ultra high pressure (UHP) process and introduces the principles connected with UHP processing and the methods we used in UHP processing. Also, this paper talks about applications like extracting bioactive peptides and inactivating bacteria through recent examples. Finally, this study combines specific research results to demonstrate the advantages of UHP, it is an advanced processing technique responding to market requirements, and is quite promising for the area of storing perishable food products. UHP treatment can also be widely applied in products rapid freezing to get high-quality food with longer shelf life in order to meet consumers requirements. In the future, some more advanced concepts and cutting-edge technologies, such as computer modeling can be applied to the field of UHP processing.

Characterization of Fatty Acids and Nutritional Health Indicators of Ghee (Butteroil) Manufactured from Bovine Colostrum and Sweet Cream

Large-scale bovine colostrum production yields a significant byproduct called colostrum cream (CC). Colostrum cream is the byproduct of the industry where the colostrum is separated, and the colostrum milk is processed and converted into a colostrum formula and immunoglobulin colostrum powder. However, the disposal of CC poses sustainability challenges. CC composition differs significantly from milk fat and can be a valuable source of fatty acids (FAs) in the human diet. Ghee or butter oil manufactured from cream or butter is a product with almost 99.8% fat, with longer shelf life and a unique flavor. The study was planned to see the effect of FA profile and nutritional health indicators derived from FA profiles, such as the atherogenicity index (AI) and thrombogenicity index (TI) of CC, colostrum butter oil (CBO) samples, butter oil (BO), and sweet cream (SC), as they can significantly influence cardiovascular health. Three SC samples from a dairy plant and six CC samples were collected from a private company. BO and CBO samples were made in atmospheric conditions and analyzed for chemical composition and FA profiles in triplicates. SC and BO samples have higher levels of saturated and trans FAs. CC and CBO are richer in beneficial FAs. CBO offers a healthier profile with higher PUFA/SFAs and a lower AI and TI, which can be an essential source of FAs in the human diet and support sustainability.

Starch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies.

Starch-based foods are the most common foods in the daily diets. However, starch-based foods are prone to starch retrogradation, resulting in texture hardening, taste deterioration and nutrient loss. This paper reviewed the mechanisms and the influencing factors of starch retrogradation in starch-based foods, and the strategies to mitigate it. The core mechanisms and influencing factors of starch retrogradation are analyzed in depth, and various methods to alleviate it are summarized. Starch retrogradation is mainly caused by recrystallization of amylose and amylopectin, accompanied by moisture migration and rearrangement of starch molecules. The amylose to amylopectin ratio, moisture content, protein and lipids are intrinsic factors. At the same time, processing methods and storage temperatures are extrinsic conditions that significantly affect the rate and extent of starch retrogradation. Effective measures to alleviate starch retrogradation include the addition of food ingredients and exogenous substances, the optimization of processing methods and storage conditions, as well as the application of edible coatings. This review aims to summarize the latest progress in delaying aging of starch-based foods, enhance the understanding of starch retrogradation mechanisms, and promote the development of starch-based foods with longer shelf lives, thereby providing scientific basis and technical support for the food industry.

A comparison of routine [68Ga]Ga-PSMA-11 preparation using Locametz and Illuccix kits

BackgroundApproval of Locametz and Illuccix kits for the manufacture of [68Ga]Ga-PSMA-11 (gallium Ga68 gozetotide), a PET imaging agent for prostate cancer, as well as the corresponding therapeutic ([177Lu]Lu-PSMA-617 Pluvicto), has led to a rapid increase in demand for [68Ga]Ga-PSMA-11 PET imaging. Radiopharmaceutical manufacturers, using 68Ge/68Ga generators, may decide to adopt Locametz and/or Illuccix kits, which requires a comparison to select the most suitable kit for day-to-day use. The objective of this article is to compare both kits and provide guidance for selecting one for routine use, as well as evaluate labeling consistency of both kits during routine production. Additionally, we report our experience during 1.5 years of daily [68Ga]Ga-PSMA-11 production at our facility using both kits.ResultsLocametz (n = 181) and Illuccix (n = 256) kits were prepared using non-silicone coated and silicone-coated needles with 68Ga activities ranging from 0.53 to 3.16 GBq, with a failure rate of 1 in 128 runs for both kits. With Locametz, a 3.7 GBq generator and 10-min incubation at room temperature gave doses that passed quality control (QC) testing. Use of non-silicone coated needles in the process led to solution discoloration, and QC failure. Additionally, lack of vial inversion led to inconsistent labeling, which improved with subsequent vial agitation. For Illuccix, addition of the acetate buffer to the precursor vial prior to adding the [68Ga]GaCl3 simplifies the workflow. The maximum tolerated activity was 1.85 GBq. Lack of vial inversion led to failures, which were rectified by agitating the vial to properly incorporate the acetate solution with the generator eluate.ConclusionsBoth kits benefited from using a syringe pump to elute the 68Ge/68Ga generator, vial agitation, and longer length/smaller bore silicone coated needles. Both kits have similar workflows, comparable QC outcomes, and result in equivalent clinical images. Thus, the decision between kits will ultimately be determined by production preferences. Since radiopharmacies have an established “kit-based” workflow, Locametz kits with higher allowed activities and longer shelf-life may offer benefits. Conversely, more traditional PET manufacturing facilities might benefit from using Illuccix kits due to compatibility with cyclotron-produced [68Ga]GaCl3 allowing for kit batching. Ultimately, the commercial availability of 2 approved kits for production of [68Ga]Ga-PSMA-11 PET has facilitated ready access to this important new imaging agent.

Production Process Optimisation: Implementation of Modern Ecoheat Technology Innovation to Improve Efficiency and Quality of Exported Sea Cucumber Products at Ukm Mitra Bintang Laut in Palu City

The implementation of Modern EcoHeat Technology Innovation is designed to overcome the challenges of the non-standardised sea cucumber drying process. This programme is conducted in several stages, namely: Installation of EcoHeat drying technology in the production facilities of partner SMEs, training on the use of technology for employees and students, development of quality SOPs, and improvement of logistics management for more efficient distribution. This activity also includes regular evaluation of production processes and results to ensure improved product quality according to international standards. In addition, a social media campaign was implemented to support product marketing and increase consumer awareness about the benefits and quality of dried sea cucumbers from Bintang Laut SMEs. The results of the programme showed significant improvements in the efficiency of the production process, which enabled Bintang Laut SME Partners to increase production capacity and reduce operational costs. Improved product quality of dried sea cucumbers with more consistency and longer shelf life was also achieved, resulting in a positive response from the market. The programme also successfully enhanced employee skills through technology training and quality SOPs. The programme successfully optimised the production process with the support of modern technology and better implementation of quality SOPs. The programme was able to improve the competitiveness of dried sea cucumber products in the export market and provide opportunities for SMEs to maintain quality and expand markets

Analisis Keinginan dan Kepuasan Konsumen Terhadap Produk Inovasi Mochi Crackers dengan Menggunakan Pendekatan CSI dan IPA

This study aims to analyze consumer desires and satisfaction with Mochi Crackers innovation products using the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA) approaches. Indonesia's food and beverage sector, especially snacks, continues to grow by creating innovative products such as Mochi Crackers, which adapts the traditional mochi snack into a modern product with a longer shelf life and crunchy texture. A survey was conducted involving 50 respondents from various backgrounds, using a Likert scale to measure the level of satisfaction and importance of product attributes. The results showed that the majority of consumers were attracted to this product because of its practicality, taste, and affordable price. Through the CSI analysis, a satisfaction index was obtained which shows the overall level of consumer satisfaction. Meanwhile, IPA analysis identifies product attributes that need to be improved to improve product quality and competitiveness in the market. This study provides recommendations to Mochi Crackers manufacturers to focus on improving the quality of packaging and promotion to strengthen the product's position in the market.

How different successive elaboration methods affect Hermetia illucens meals? Macronutrients, in vitro protein digestibility, oxidative status and hygienic-sanitary quality

Abstract Insects are an emerging protein alternative in aquaculture. To obtain an easy-to-handle feed with an improved nutritional quality, longer shelf life and better hygienic-sanitary properties, the insects must go through a multi-step process including sacrifice, drying and defatting. This work aims to evaluate the effect of the interaction of different successive methods of processing of Hermetia illucens larvae proximate composition, digestibility, and microbial loading. The examined methods were slaughtering (blanching or freezing), drying (oven drying or freeze drying) and defatting (mechanical press or supercritical CO2 extraction). Our results showed that the combination of freeze-drying and mechanical press defatting resulted in the highest residual fat content (), that could negatively affect the relative protein content of the meals. Despite this, with respect to in vitro amino acid digestibility, the least favorable results were obtained from the samples dried by lyophilization and defatted by supercritical CO2 extraction (), independently of the slaughter method. Regarding the oxidative status, the slaughter by freezing conserved a higher level of antioxidant defenses versus the blanching method (), although only the freeze drying method ensured a lower level of lipid oxidation in this type of sacrificing method. The applied processes resulted in a decrease in the presence of pathogenic bacteria compared to the raw insect in all examined groups. The mesophilic aerobic microorganism content was heavily affected by the temperature applied (), while the enterobacteria were also affected by the lyophilization, in addition to temperature. Salmonella spp was eliminated from all meals, except for the combination of freezing (sacrifice), freeze drying (drying) and supercritical CO2 extraction (defatting). Sulfite-reducing clostridia were not present in any of the prepared insect meals.

Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies

AbstractThe demand for gluten-free food products is expected to grow in the coming years. Quinoa's versatility allows it to replace traditional grains and adds high nutritional value to grain blends and processed food items. The present study was designed to prepare and evaluate gluten-free cookies by substituting rice with quinoa and keeping pearl and foxtail millet constant. A significant increase in protein (8.0–13.2 g/100 g), crude fibre (2.9–6.2%), ash (0.5–1.7%), and hardness (928.9–1736.9 g) was observed with increasing quinoa supplementation. A positive correlation of crude fibre with protein, hardness, and fracturability was observed at P ≤ 5%. Organoleptic evaluation indicated that cookies with 30% quinoa were overall accepted by the consumer. Also, these cookies had lower acid and peroxide values, thus, had longer shelf-lives. This is the first report for the use of quinoa with the mixture of rice and millet, which could be a decent alternative ingredient for gluten-free cookies formulations.

Role of Enzymes in Food Processing

Enzymes are very important in the food industry because they naturally speed up and improve various processes. They are used in many areas, including baking, dairy, brewing, and the processing of fruits and vegetables. Enzymes help make food products better in quality, longer-lasting, more stable, and tastier. In baking, enzymes like amylases, proteases, and lipases are essential. Amylases turn starches into sugars, which feed the yeast and help the dough rise more effectively. Proteases change gluten, making the dough easier to work with. Lipases improve the texture and softness of the bread, helping it stay fresh for a longer time. In dairy processing, enzymes such as rennet and lactase are crucial. Rennet is a mix of enzymes used in cheese-making to coagulate milk, which leads to the creation of curds and whey. Lactase breaks down lactose into glucose and galactose, making dairy products suitable for people who are lactose intolerant. These enzymatic actions not only improve the nutritional value of dairy products but also enhance their digestibility and flavouring, in the brewing industry, enzymes like amylases, proteases, and glucanases are used to convert starches into fermented sugars, break down proteins for better clarity, and lower viscosity. These enzymes help with efficient fermentation, resulting in higher alcohol yields and better beer quality. Additionally, β-glucanase helps break down β-glucans, which can cause problems during filtration, thus improving the overall brewing process. When it comes to processing fruits and vegetables, enzymes such as pectinases, cellulases, and hemicelluloses play important roles. Pectinases break down pectin, a key component of plant cell walls, leading to clearer juices and more efficient juice extraction. Cellulases and hemicelluloses further assist by breaking down cell walls, which helps release valuable nutrients and improves the texture of the processed products. Enzymes are essential in the food processing industry, providing numerous benefits such as better product quality, longer shelf life, increased nutritional value, and greater efficiency in production. Their ability to work under mild conditions, along with their specificity and biodegradability, makes them ideal for sustainable food production. Continuous research and the development of new enzymes and their applications will keep transforming the industry, leading to healthier, safer, and more sustainable food products.

An Oral Microbiome Perspective: Postbiotics as a Prospective Therapeutic Agents in Dental Medicine (A Short Communication)

Recently, there has been an increase in interest in the use of microorganisms that are used as a preventive effort to prevent dental and oral health problems, known as probiotics, prebiotics, synbiotics, and postbiotics. As more and more clinical trials of the use of microorganisms show positive results for certain conditions, Postbiotics have several advantages, including safety, longer shelf life, absence of risk and patentability, which makes them more attractive than probiotics. This review covers a wide range of aspects, starting with an introduction, terminology, role of post biotik, and a brief mechanism of action. The discovery section concludes by highlighting the challenges and future directions to improve postbiotic discovery. The review concludes by highlighting the ongoing applications of postbiotics in expanded clinical trials, providing a comprehensive overview of the current landscape in postbiotic development

REVIEW ON TRIVIKRAMA RASA: A HERBOMINERAL FORMULATION FOR ASHMARI

Trivikrama Rasa, a herbomineral formulation used in Ashmari, is the subject of this comprehensive review. The term 'herbomineral' refers to a combination that contains both herbs and minerals as main ingredients. These formulations have a longer shelf life than herbal formulations and when taken internally are more readily absorbed because of the extensive trituration done during preparation. The manufacturing process includes Shodhana (Purification), Mardana (Trituration), Marana (Incineration), and more. This article presents Trivikrama Rasa and its likely modes of action using modern and Ayurvedic modalities. The review is meticulously compiled from classical references, provides a reliable source of information. The available data is presented systemically, offering a general introduction of ingredients, preparation method of formulation, dose and its probable mode of action. Trivikrama Rasa has been reported in all classical texts as an effective means of managing Ashmari quickly.

Influence of Training and Tomato Hybrids on Growth, and Quality of Tomato under Shade Net House

This study examines the influence of different training systems and tomato hybrids on the growth, yield, and quality of tomatoes (Solanum Lycopersicon L.) under shade net house conditions. It was conducted at the Hi-Tech Horticulture Unit, Centre of Excellence for Vegetables, Karnal, during the 2016-17 growing season. The experiment followed a Factorial arrangement of treatments in Randomized Complete Block Design (FRBD) with two training systems (one-stem and two-stem) and four hybrids (STH-39, STH-901, STH-801, and STH-701). Growth results indicated that the one-stem system significantly enhanced plant height (270.08 cm), leaf area (77.06 cm²), and stem girth (1.75 cm), while the two-stem system increased the number of leaves (82.80 per plant). Hybrid STH-801 exhibited superior vegetative performance, with the highest plant height (309.03 cm), maximum number of branches (8.17), and largest leaf area (79.22 cm²). In terms of quality parameters, the training systems had no significant effect on traits such as total soluble solids (TSS), pH, pericarp thickness, or shelf life. However, hybrid STH-801 recorded the highest TSS (5.47 °Brix) and longest shelf life (23 days). STH-39 produced the thickest pericarp (1.10 cm) and largest fruit volume (157 cc), contributing to better fruit quality. These findings highlight the importance of hybrid selection and training systems in improving both the growth and quality of tomatoes under protected cultivation.

Pengaruh Aplikasi Edible Coating Gel Lidah Buaya dan Kitosan terhadap Mutu Buah Stroberi pada Penyimpanan Suhu Ruang dan Suhu Rendah

Strawberries are nonclimateric fruits harvested in the final stages of ripening, so they are highly damaged due to cellular fragility, high respiration rate, and susceptibility to fungal growth. This study aims to test the effectiveness of edible coating of aloe vera gel and chitosan to maintain the quality and shelf life of strawberries. The study was carried out by experimental method with split plot by group random design. Storage temperature treatment as the main plot consists of two treatment levels, namely 25±2o C and 4±1o C, while the concentration of edible coating combination as a plot consists of five treatment levels, namely control without edible coating, aloe vera gel 40%, chitosan 2%, aloe vera gel 40% + chitosan 2%, and aloe vera gel 20% + chitosan 1%. Quality attributes including weight loss, fruit hardness, total dissolved solids, decay index, and shelf life are observed until total deterioration occurs. The results showed that at a storage temperature of 25±2° C, chitosan 2% treatment was more able to maintain the quality attributes of strawberries compared to other treatments. Meanwhile, at a storage temperature of 4±1°C, edible coating treatment of 40% aloe vera gel and 40% aloe vera gel + 2% chitosan which more effectively maintains the quality attributes of strawberries. However, for shelf life parameters, only the temperature factor of the storage room affects the length of shelf life of strawberries. The longest shelf life is achieved at low temperature storage (4±1°C) with edible coating treatment of 40% aloe vera gel + 2% chitosan (13.33 days). However, according to the LSD test at a real level of 5%, this value was not significantly different from other edible coating treatments stored at low temperatures, including the lowest shelf life that occurred in controls without edible coatings (10.67 days).

The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage

C. idella burgers made from a pasture-based system provide a natural method for producing high-quality fish products, resulting in meat enriched with polyunsaturated fatty acids, particularly EPA and DHA, as well as fat-soluble vitamins and antioxidants. In this study, C. idella meat burgers were made from two types of diets: pasture-based (PS) and grain-based (GS). A total of 36 burgers were stored in plastic trays (three burgers per tray; 12 trays per group), in a refrigeration chamber at 4 °C ± 0.1 °C for 120 h to conduct a shelf-life experiment comparing the meats. Initial fatty acid profile and nutritional composition were determined at 0 h. Additionally, fat-soluble vitamins, antioxidants, TBA, and FRAP were measured at 0, 24, 48, 72, 96, and 120 h. PS burgers exhibited higher concentrations of n-3 LC-PUFAs, vitamins, antioxidants, except for gamma-tocopherol, and FRAP than GS burgers (P < 0.05), while GS burgers had higher TBA and γ-tocopherol (P < 0.05). Both burgers experienced vitamin reduction during storage, with PS burgers maintaining higher concentrations. Vitamin decline correlated with increased oxidation (TBA) in both burger types. These results suggest that pasture-fed burgers have longer shelf life than GS burgers due to reduced oxidation and enhanced stability of bioactive compounds.

Epi Nasal Spray: Longer Shelf Life and Reduced Needle Phobia

Epi Nasal Spray: Longer Shelf Life and Reduced Needle Phobia

Efficacy of high-performance epoxy resin as a binder to replace eco-unfriendly phenolic resins in Cu-free brake pads

This research explored high-performance epoxy resin (EPR) for the first time as a binder in the formulation of brake pads to overcome the limitations of phenolic resins (short shelf life, harmful emissions, etc.) and compared them to phenolic pads to determine their potential. EPRs offered higher heat resistance, lower density, post-curing free, and longer shelf life. Brake pads (15%, 20%, and 25% epoxy, and 20 vol% phenolic) were assessed for physical, mechanical, thermal, tribological, and noise - vibration (NV) properties. The findings revealed promising tribological and NV performance for epoxy pads, suggesting EPR has the potential to replace phenolic resins in the friction industry.

Effectiveness of KMnO4 and activated carbon on the quality and storage properties of mango fruit

Cat Hoa Loc mango (Mangifera indica L.) is a well-known variety in Vietnam because of its distinct taste and aroma. However, it has a short shelf life and can suffer post-harvest losses if not handled and packaged correctly. The demand for fresh Cat Hoa Loc mangoes has been increasing worldwide, and this has led to the development of effective handling methods to extend their shelf life. To address this issue, this study was conducted to evaluate the effectiveness of KMnO4 and activated carbon in preserving the quality and shelf life of Cat Hoa Loc mangoes in Vietnam. The Cat Hoa Loc mango variety in Cao Lanh, Dong Thap province, was chosen for the study. The study used five replications of a completely randomized block design. Six different treatments with KMnO4 and activated carbon (1:1 ratio) were tested, including 0; 4; 8; 12; 16; 20 g/box. Six mangoes were stored in perforated cartons (36x26x9 cm) at room temperature (28-30°C) during the study period. The study evaluated several parameters to assess the quality and shelf life of the mangoes, including weight loss, fruit firmness, browning index, respiration, ethylene release rate, soluble sugar, and vitamin C. The results showed that the quality of the mangoes was extended when treated with 12 g of KMnO4 and activated carbon per box. This treatment resulted in the lowest physiological weight losses, respiration, and ethylene release rate. Furthermore, this treatment showed the highest fruit firmness, soluble sugar, and vitamin C content, as well as the longest shelf life at the end of the storage period.

Pemberdayaan Warga Kampung Tualang Melalui Pengolahan Tanaman Obat Keluarga Menjadi Jamu Seduh Instan

This community service activity aims to empower housewives through the utilization of Family Medicinal Plants (TOGA) by transforming them into instant herbal drinks. The training focused on processing red ginger (Zingiber officinale var. rubrum) due to its extensive health benefits, such as anti-inflammatory, antioxidant, and analgesic properties. The activity involved 30 participants who received theoretical knowledge and hands-on practice on how to process red ginger into instant herbal drink products that are easy to prepare, hygienic, and have a longer shelf life. The results showed that participants were enthusiastic and actively engaged throughout the sessions. Evaluations before and after the training indicated a significant increase in knowledge. Previously, participants only grew medicinal plants as decoration without understanding their benefits and economic potential. The advantage of instant herbal drinks is their practicality in preparation, safety, and longer shelf life. Furthermore, this activity opened economic opportunities for participants through the development of small businesses based on instant herbal drinks. In conclusion, the training successfully enhanced the knowledge and skills of housewives in utilizing TOGA, particularly red ginger, and had a positive impact on economic empowerment. It is hoped that this program will continue with further assistance and development of other TOGA-based products.

Non-Enzymatic Detection of Cardiac Troponin-I with Graphene Oxide Quenched Fluorescent Iron Nanoclusters (FeNCs).

Cardiac troponin I (cTnI) is the most resorted biomarker for the detection of cardiovascular disease (CVD). The means of rapid quantification of cTnI levels in the blood can substantially minimize the risk of acute myocardial infarction and heart failure. A sensor for the non-enzymatic evaluation of cardiac troponin-I has been developed using fluorescent iron nanoclusters via a one-pot synthesis employing (BSA) as the template and reducing agent, and hydrogen peroxide as the additive. The fluorescence of Iron Nanocluster is quenched with graphene oxide (GO) via fluorescence resonance energy transfer (FRET) between conjugate iron nanoclusters and graphene oxide. The sensor shows a low detection limit of 0.011 ng/mL. The benefits of utilizing a non-enzymatic probe for detecting cardiac troponin I is that it avoids the need for enzymes and hence is economical, stable, and less impacted by environmental conditions such as temperature and pH. Non-enzymatic probes are more useful for clinical use since they are more stable and have a longer shelf life. The developed non-enzymatic probes are also highly selective and sensitive to the target analyte, making them suitable for the direct detection of cardiac troponin I in actual biological samples.