Packaging Treatments Research Articles

Liposomes loaded with betel leaf (Piper betle L.) extract: Antibacterial activity and preservative effect in combination with hurdle technologies on tilapia slices

Betel (Piper betle L.) leaf ethanolic extract (BLEE) has shown to possess antibacterial activities. However, the use of BLEE is still limited due to the instability and remaining chlorophylls even after dechlorophyllization. Encapsulation using liposomes might enhance its stability and reduce the color of BLEE, but antibacterial properties of liposomes have not been elucidated. Hence, this study was conducted to determine the antibacterial activity of liposome loaded with BLEE (L/BLEE). Microbial challenge tests using the selected bacteria (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Shigella sonnei) were also conducted to evaluate the preservative properties of L/BLEE at different concentrations combined with modified atmosphere packaging (MAP) and non-thermal plasma (NTP) treatment on tilapia slices stored at 4 °C. Antibacterial activity of BLEE was enhanced (p < 0.05) after loading into liposomes, as witnessed by lower (p < 0.05) MIC and MBC than those of the unencapsulated BLEE. L/BLEE also showed larger inhibition zones, lower triphenyl-2H tetrazolium chloride (TTC) dehydrogenase activity, and higher release rates of K+ and Mg2+ ions (p < 0.05) of bacteria. Additionally, scanning electron microscopic (SEM) images showed deformations and perforation on cell walls of bacteria after treatment with L/BLEE. L/BLEE at 400 ppm combined with MAP (CO2: Ar: O2 = 60: 30: 10) and NTP (80 KV-RMS for 5 min) exhibited the highest inhibition effect (p < 0.05) toward all the challenged bacteria over 15 days of storage at 4 °C. The use of L/BLEE at 400 ppm combined with MAP and NTP treatments could preserve tilapia slices for up to 12 days.

Evaluation of a standardized posttraumatic stress disorder treatment framework in routine mental health care: Effectiveness and predictors of treatment outcome in a consecutive sample

The primary aim of the present study was to evaluate the effectiveness of standardized care package (CP) treatment for posttraumatic stress disorder (PTSD) in a Danish sample of adult psychiatric outpatients (N=948). Secondary aims were to identify baseline predictors of treatment outcomes and investigate between-group differences in outcomes with regard to sex and treatment modality (i.e., group vs. individual therapy). The naturalistic, nonrandomized study followed a pre-post design. Patient data from five psychiatric outpatient clinics were collected between March 2011 and November 2017. Data were drawn from self-report questionnaires (i.e., SCL-90-R, WHO-5, BHS) and therapist-reported measures (i.e., GAF-S, GAF-F) administered at baseline and posttreatment. Between-group effects for sex and therapy modality (group vs. individual) were analyzed using analyses of variance, and possible predictors of outcomes were selected through LASSO regression and analyzed via hierarchical regression. Pre-post effects were small to moderate, ds=0.39-0.69. No differences emerged regarding treatment modality, but women had significantly better outcomes than men. Aside from sex, only baseline symptom severity predicted outcomes. The effectiveness of the CP treatment was generally limited, indicating the need to implement improved therapeutic practices, such as the use of evidence-based treatments, and to provide better training to mental health clinicians. The findings underscore the need for further comparisons of group and individual treatment modalities using evidence-based therapies as well as the need to investigate factors that may affect treatment outcome.

Postharvest quality responses of pomegranate fruit (cv. Shishe-kab) to ethanol, sodium bicarbonate dips and modified atmosphere packaging

Pomegranate fruit is very popular due to its high commercial importance and health benefits. This experiment aimed to evaluate the sensory quality, color, and biochemical properties (TSS, TA, TSS/TA, anthocyanin content and total antioxidant capacity) of pomegranate fruit under post-harvest treatments, included ethanol (EtOH), sodium bicarbonate (SBC), and different packaging. Experimental treatments included: 10% (v/v) EtOH, 1% (w/v) SBC, and the type of packaging (passive-MAP and vacuum). Fruit were then stored at 5±1°C and 90% relative humidity for ten weeks. The peel and aril color evaluations indicate that EtOH treatment and vacuum packaging (VP) improved the quality of pomegranate color by increasing a* and decreasing L*. These treatments made the skin color and aril color lighter and redder in pomegranate. In addition, the treatments reduced decay and maintained total soluble solids (TSS), and titratable acidity (TA). Interestingly, EtOH treatment improved fruit nutritional quality as it increased total antioxidant capacity and anthocyanin content by 20% and 50%, respectively, compared to the control. The sensory analysis indicated that treated fruit with EtOH and VP scored higher in taste, color, texture, and appearance, and showed the best acceptability from the panelists’ viewpoint. In conclusion, EtOH and VP significantly improved pomegranate fruit quality during cold storage since preserved sensorial quality and bioactive compounds and reduced decay.

51 Influence of Thermoforming Films on Surface Color in Vacuum Packaged Ground Beef

Abstract With meat industry efforts focused on improving environmental influencers, adopting alternative packaging films may allow the meat industry to address the sustainability demands of the consumer. The current study evaluated instrumental surface color changes on fresh ground beef using vacuum packaging films identified as recycle ready (RRF), standard barrier (STB) and enhanced barrier (ENB). Coarse ground beef (80:20) was purchased from a commercial processing facility, ground once through a 3.18 mm plate and portioned into 454 g bricks. Ground beef bricks were allocated randomly to one of three packaging treatments (n = 25 packages/treatment), placed into a form and fill pouch, vacuum sealed, and displayed in a three-tiered retail display cabinet (3 °C ± 1.5 °C) for a 21-day simulated retail display period. Ground beef packages were rotated daily for the duration of the 21-d study among all shelves of the display cabinet. On each day of the display period, packages were scanned three times with a hand-held colorimeter (HunterLab) to capture instrumental color readings for lightness (L*), redness (a*), yellowness (b*), Hue angle, Chroma, and spectral wavelength values (400 to 700nm) to calculate relative values of Red:Brown (630:580nm), deoxymyoglobin (DEO), oxymyoglobin (OXY), and metmyoglobin (MET). Calculations of relative myoglobin forms were completed using the log of the reflectance values at 473, 525, 572, and 700nm respectively. Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (Chroma) than all other packaging treatments during the simulated display period (P &amp;lt; 0.05). By day 12 of the simulated retail display, ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (P &amp;lt; 0.05). These results suggest that vacuum packaging of ground beef remains a plausible option for extending surface color during fresh shelf-life conditions.

50 Implications of a Thermoforming Vacuum Packaging or Overwrap Packaging Method on a Simulated Retail Display of Longissimus Lumborum Steaks

Abstract Fresh surface color of beef remains a focus for consumers at the time of purchasing in the retail sector. The objective of this study was to evaluate instrumental surface color, expert color evaluation, and lipid oxidation (TBARS) on beef longissimus lumborum steaks packaged using recycle-ready film (RRF) or polyvinyl chloride overwrap (PVC). Paired strip loins (IMPS # 180), fabricated from beef carcasses (n = 7) 10 d postmortem, cut into 2.54 cm-thick steaks, and assigned to one of two packaging treatments RRF (OTR = 0.8 cc/m2/24 h) or PVC (OTR = 14,000 cc/m2/24 h). Steaks were stored under simulated retail conditions (3 °C ± 1.5 °C) in a LED (2297 lux) lighted, three-tiered retail cabinet, rotated daily among shelves for 35 days. From d 0 to 35 objective surface color was captured every 5 days to record changes in lightness (L*), redness (a*), yellowness (b*), Chroma, Hue Angle, and calculated values of spectral wavelengths (Red to Brown, Oxymyoglobin, Deoxymyoglobin, &amp; Metmyoglobin) using a HunterLab colorimeter. Steaks packaged in RRF became lighter (L*) as display period increased (P &amp;lt; 0.05), whereas steaks packaged in PVC became darker (P &amp;lt; 0.05). Redness (a*) values were greatest (P &amp;lt; 0.05) for PVC steaks until day 5, whereas RRF steaks had greater (P &amp;lt; 0.05) surface redness from day 10 to 35 of the display period. Calculated spectral values red to brown were greater (P &amp;lt; 0.05) for steaks in RRF than PVC. Expert color evaluators rated RRF steaks having less browning and less discoloration (P &amp;lt; 0.05) from day 5 to 35 of display. Lipid oxidation was greater (P &amp;lt; 0.05) for PVC steaks from day 10 through day 35 of the display. These results suggest that the use of RRF vacuum packaging for beef steaks is plausible and can maintain surface color characteristics during extended display periods.

Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of Russian sturgeon (Acipenser gueldenstaedti)

The effects of 10% sorbitol solution (w/v), vacuum packaging and sous-vide cooking (SVC) treatment on the microbial community composition and quality of Russian sturgeon fillets stored at 4 °C were researched over 12 days in this study. The combination of sorbitol solution and SVC had a beneficial effect on maintaining the quality of Russian sturgeon fillets during refrigerated storage. The fillets were on the verge of spoilage on the 12th day of storage, and compared with the control group, there was a 6-day lag period. In addition, the sorbitol solution and SVC can effectively reduce the growth of Pseudomonas , the main microbial group in the final storage period. The results showed that 10% sorbitol solution (w/v) and SVC treatment can extend the shelf life of Russian sturgeon fillets at 4 °C mainly due to their inhibitory effects on the main spoilage bacteria. • Sous-vide cooking effectively slow down microorganisms growth of Russian sturgeon. • 10% sorbitol solution (w/v) prolong the shelf life of sturgeon fillets. • SVC and sorbitol effectively inhibit the increase of the abundance of Pseudomonas. • Sorbitol had no bad effect on the elasticity and hardness of sturgeon fillets. • The sturgeon fillets treated with SVC and sorbitol have good biosafety.

Application of Edible Coating of Durian Seed Starch Chitosan Composites With Kesum Leaves Extracts on Microbiological Quality And TVB-N of Beef Sausage

The edible coating is one alternative that has the potential to extend the shelf life of sausages. This study aimed to determine the effect of the type of packaging and the storage times of beef sausages at frozen storage. The study using the factorial completely randomized design (CRD) with two factors. The first factor is the type of packaging (K1: edible coating durian seeds starch-chitosan; K2: edible coating durian seeds starch-chitosan with kesum leave extract; K3: plastic LDPE). The second factor is storage time (L0: 0 months; L1: 1 month; L2: 2 months; L3: 3 months; L4: 4 months) with four replication. The research variable observed was the sausage quality like TPC (Total Plate Count) and TVB-N (Total Volatile Bases). The result showed that the treatment of type packaging, storage time, and the interaction had a very significant effect on TPC with the lowest value K3L0 (2.31 x 104 CFU/g) and the highest value K1L4 (11.79 x 104 CFU/g). And, it had a significant effect on TVB-N with the lowest K1L0 (9.19 mg/N/100 g) and the highest value K1L4 (50.93 mg/N/100 g). Edible coating of durian-chitosan seed starch with kesum leaf extract can extend the shelf life of beef sausage for four months at freezing temperature based on the TPC value of 9.65.104 cfu/g and TVB-N value 23.96 mg N/100 g.

Efficacy of a multiple-indication antiviral herbal drug (Saliravira®) for COVID-19 outpatients: A pre-clinical and randomized clinical trial study

BackgroundThe scientific researches on COVID-19 pandemic topics are headed to an explosion of scientific literature. Despite these global efforts, the efficient treatment of patients is an in-progress challenge. Based on a meta-study of published shreds of evidence about compounds and their botanic sources in the last six decades, a novel multiple-indication herbal compound (Saliravira®) has been developed. Based on the antiviral, anti-inflammatory, and immune-enhancing properties of its ingredients, we hypothesized that Saliravira® has the potential to act as an antiviral agent, accelerate treatment, and reduce undesirable effects of COVID-19. MethodsIn this randomized, controlled, open-label clinical trial, COVID-19 outpatients were included by RT-PCR test or diagnosis of physicians according to the symptoms. Participants were randomly divided into intervention and control groups to receive Saliravira® package plus routine treatments of COVID-19 or routine treatments of COVID-19 alone, respectively. Saliravira® package includes tablets, nasal-sinuses spray, oral-pharynx spray, and inhaler drops. The treatment was for 10 days and followed up till 23 days after admission. ResultsOn the 8th day, the “mean reduction rates” of viral load of the patients in the intervention group was 50% lower compared to the control group with a p-value < 0.05. The improvement of 10 out of 14 COVID-19 symptoms in the intervention group was significantly accelerated. The mean treatment duration of patients in the intervention group was 4.9 days less than the control group. In addition, no patients in the intervention group were hospitalized compared to 28% of the control group needed to be hospitalized.

Vacuum Packaging Can Extend Fresh Color Characteristics of Beef Steaks during Simulated Display Conditions.

Packaging technology is evolving, and the objectives of this study were to evaluate instrumental surface color, expert color evaluation, and lipid oxidation (TBARS) on beef longissimus lumborum steaks packaged in vacuum-ready packaging (VRF) or polyvinyl chloride (PVC) overwrap packaging. Paired strip loins (Institutional Meat Purchasing Specifications # 180) were cut into 2.54-cm-thick steaks and assigned randomly to one of two packaging treatments, VRF or PVC. Steaks packaged in VRF were lighter in color (p < 0.05) as the display period increased, whereas steaks packaged in PVC became darker (p < 0.05). Redness (a*) values were greater (p < 0.05) for PVC steaks until day 5, whereas VRF steaks had a greater (p < 0.05) surface redness from day 10 to 35 of the display period. Calculated spectral values of red to brown were greater (p < 0.05) for steaks in VRF than PVC. In addition, expert color evaluators confirmed VRF steaks were less brown and less discolored (p < 0.05) from day 5 to 35 of the display. Nonetheless, lipid oxidation was greater (p < 0.05) for PVC steaks from day 10 through day 35 of the display. Results from this study suggest that the use of vacuum packaging for beef steaks is plausible for maintaining surface color characteristics during extended display periods.

Spatiotemporal distribution, partitioning behavior and flux of per- and polyfluoroalkyl substances in surface water and sediment from Poyang Lake, China

Thirty-five legacy and emerging per- and polyfluoroalkyl substances (PFAS) were analyzed in surface water and sediments collected from Poyang Lake, the largest freshwater lake in China. The ƩPFAS concentrations ranged from 23 to 1000 ng/L in water dissolved phase, 1.3–9.8 ng/L in suspended particulate matters, and 0.26–2.9 ng/g dry weight in sediments. Short-chain and emerging PFAS were predominant in surface water and sediments, rather than legacy perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS). Hexafluoropropylene oxide dimer/trimer acid (HFPO-DA/TA), 6:2 and 8:2 chlorinated polyfluorinated ether sulfonic acids (6:2 and 8:2 Cl-PFESAs), 6:2 fluorotelomer sulfonate (6:2 FTS), and sodium p-perfluorous nonenoxybenzene sulfonate (OBS) were detected in all samples, indicating that these emerging PFAS have been widely produced and used in this region. The high concentrations of HFPO-DA/TA, 6:2 FTS, 6:2, 8:2 Cl-PFESAs, and OBS in sediments and their higher water–sediment distribution coefficients than those of predecessors (PFOA or PFOS) suggest that lake sediments could be an important long-term sink for these emerging alternatives. The positive matrix factorization model demonstrated that food packaging and textile treatments (50%) and fluoropolymer manufacturing (26% for alternative sources and 8.2% for legacy sources) were the two major sources of PFAS in Poyang Lake. The influx and outflux of total PFAS in Poyang Lake were 9.0 and 12.8 ton/year, respectively, and the OBS flux was estimated for the first time. The results provide insights into the environmental behavior and fate of emerging PFAS in freshwater ecosystems.

Combined effects of Aloe vera gel and modified atmosphere packaging treatments on fruit quality traits and bioactive compounds of jujube (Ziziphus jujuba Mill.) fruit during cold storage and shelf life

This study assessed Aloe vera gel (AV) and modified atmosphere packaging (MAP) treatments on weight loss, respiration rate, color, firmness, soluble solids content (SSC), titratable acidity, vitamin C, phenol, flavonoids and antioxidant activity of jujube (Ziziphus jujuba Mill. cv. 'Li') fruit during cold storage and shelf life. Fruit were stored at 0 ± 0.5 °C and 90 ± 5 % relative humidity (RH) for 35 d followed by 21 ± 1.0 °C and 65 ± 5 % to simulate shelf life for 4 d. During cold storage, weight loss and respiration rate were delayed by MAP. At the end of cold storage, higher firmness and acidity were measured in fruit treated with MAP compared to control. Also, L*, hue angle, vitamin C, total phenolics, and the antioxidant activity of jujube fruit treated with both AV and MAP were higher than control. However, lower chroma and SSC in fruit treated with MAP were determined. During shelf life storage, higher firmness, L*, hue angle and acidity in fruit treated with MAP were obtained compared to control and AV treatments, whereas lower chroma and SSC were observed. On the last day of shelf life measurement (35 + 4 d), vitamin C, total phenolics, total flavonoids and antioxidant activity (DPPH and FRAP assays) of fruit treated with both AV and MAP was higher than control. In conclusion, it was revealed that AV and MAP treatments could be an effective tool for retarding the losses that occurred in the fruit quality of jujube during cold storage and shelf life. The effect of MAP treatment in maintaining fruit quality was more pronounced.

PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING

In the present research, the mixed use of thyme essential oil (EO) and Modified Atmosphere Packaging (MAP) treatments is studied to increase the quality and the shelf life of burgers prepared from surimi and chicken meat which were refrigerated at 2°C for 27 days. Obviously, there was a significant difference (p &lt; 0.001) between chemical and microbiological analyses of burger treated with thyme EO, free of EOs and packed in the air or in the MAP. So burger shelf life was extended by 18 days with the combination of MAP packaging with thyme EO. Also, Artificial Neural Network (ANN) was used to forecast the shelf life of produced burgers under thyme essential oil and MAP influence. The model obtained from ANN has a higher (R2) and less RMSE in predicting the shelf life of produced burgers under the combined use of thyme essential oil and MAP.

Preparation and Characterization of Low Density Polyethylene-Chitosan Nanoparticles Biocomposite as a Source of Biodegradable Plastics

Proper incorporation of natural polymers such as chitosan, starch, or cellulose in the matrix of non-degradable polymers has been proposed to bring about a possible lasting solution to the menace caused by non-degradable plastics in the environment. Biodegradable composite films of low-density polyethylene-chitosan nanoparticles (LDPE/CHNP) has been prepared by solvent casting method. The physiochemical, thermal, biodegradability and microbial inhibition test of the biocomposite have also been investigated to optimize the prepared composite. Physiochemical, thermal, and microbial inhibition rate has been found to increase with increase in chitosan nanoparticles (CHNP) loading in the prepared matrix. The mechanical studies showed that the tensile strength and elastic modulus increased with increasing loading of chitosan nanoparticles. The improvement in the mechanical properties have been attributed to the compatibility of the composite. The prepared LDPE/CHNP biocomposite film with 15% chitosan nanoparticles showed maximum elastic modulus of 23.10 and tensile strength of 3.52, as well as the best dispersion of particles as revealed by the morphological studies of the composite films. The result of the biodegradation study showed that the degradation efficiency and rate increased in CHNP loading with 20% CHNP loading having the maximum degradation efficiency of 50% and rate 0.12 g/d after 21days. The biocomposite film prepared has proved to be degradable, having antimicrobial properties, thereby it could act as an eco-friendly alternative to conventional non-degradable plastics and could be applied in food packaging, fuel cell and wastewater treatment.

Effects of Modified Atmosphere Packaging and Methyl Jasmonate Treatments on Fruit Quality and Bioactive Compounds of Apricot Fruit during Cold Storage

The study was carried out to investigate the effects of methyl jasmonate (MeJA) [0.5 and 1.0 mmol L-1] and modified atmosphere packaging (MAP) treatments on weight loss, respiration rate, firmness, colour, soluble solids content (SSC), titratable acidity, vitamin C, total phenolics, flavonoids and antioxidant capacity (DPPH and FRAP assay) of apricot fruit (Prunus armeniaca) during cold storage. Fruit were stored at 0±0.5˚C and 90±5% relative humidity (RH) for 20 days, and analysis and measurements were performed at 5-day intervals. At the end of cold storage, the lowest weight loss was determined in fruit stored with the MAP following MeJA1 application. The lowest respiration rates were determined in fruits stored with the MAP following MeJA1 or MeJA2 treatment. The softening of fruit stored without the MAP or MAP was significantly delayed with the MeJA. The fruit stored without the MAP or MAP following MeJA2 treatment had the highest vitamin C at the end of storage period. MAP treatments had greater total phenolic and total flavonoids and antioxidant capacity than the treatment without MAP regardless of MeJA applications. At the end of storage, the highest total phenolic and antioxidant capacity were determined in fruits stored in the MAP following MeJA2 application. It was concluded that MAP and MeJA2 treatments could be used as an efficient postharvest tool to minimize quality losses throughout the cold storage period.

Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18C

&lt;p class="abstrak2"&gt;&lt;span lang="IN"&gt;This study aimed to determine the effect of fortification of duck eggshell&lt;/span&gt;&lt;span lang="IN"&gt;nano-calcium and different types of packaging on the quality of chicken sausage. The &lt;/span&gt;&lt;span&gt;sausage was made&lt;/span&gt;&lt;span lang="IN"&gt; of duck eggshell&lt;/span&gt;&lt;span lang="IN"&gt;nano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment for fortification of &lt;/span&gt;&lt;span&gt;duck &lt;/span&gt;&lt;span lang="IN"&gt;eggshell&lt;/span&gt;&lt;span lang="IN"&gt;nano-calcium was P0 (0%) and P1 (0.3%) of the total dough. &lt;/span&gt;&lt;span&gt;V&lt;/span&gt;&lt;span lang="IN"&gt;acuum packaging treatments &lt;/span&gt;&lt;span&gt;we&lt;/span&gt;&lt;span lang="IN"&gt;re K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18&lt;/span&gt;&lt;span&gt;°&lt;/span&gt;&lt;span lang="IN"&gt;C for 0 and 14 days of observation. &lt;/span&gt;&lt;span&gt;P&lt;/span&gt;&lt;span lang="IN"&gt;arameters tested were water content, pH value, peroxide &lt;/span&gt;&lt;span&gt;value, and total plate count&lt;/span&gt;&lt;span lang="IN"&gt;. &lt;/span&gt;&lt;span&gt;D&lt;/span&gt;&lt;span lang="IN"&gt;ata &lt;/span&gt;&lt;span&gt;collected &lt;/span&gt;&lt;span lang="IN"&gt;were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P&amp;lt;0.05) then further tested with Duncan's New Multiple Range Test. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value&lt;/span&gt;&lt;span&gt; at day 14 shelf life. Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O&lt;sub&gt;2&lt;/sub&gt;/kg), and total plate count (3.50 X 10&lt;sup&gt;3&lt;/sup&gt; cfu/g).&lt;/span&gt;&lt;/p&gt;

Pyramided effects of γ‐irradiation, packaging, and low‐temperature storage on quality, sensory and microbial attributes of minimally processed onion rings

Minimally processed onion rings in different packages treated with gamma irradiation (0.5–2.5 kGy) were studied for shelf-life extension under low temperature (Temp 4–5°C, RH 60%–70%). An untreated sample at 0 kGy was considered as the control sample. The quality, sensory, and microbial attributes of minimally processed onion rings were recorded at 5 days intervals for 30 days. Both gamma irradiation and packaging treatments significantly (p < .01) effect the firmness, color, physiological loss in weight, total soluble solids (TSS), ascorbic acid, pyruvic acid, and total plate count. Losses in weight and texture were found to be higher in vacuum packaged onion rings and increased with an increase in storage duration. The TSSs content in onion rings increased with an increase in storage period with the highest increase in vacuum packages. The lowest microbial load in onion rings was maintained in polypropylene packages with perforations in all the gamma-irradiation treatments but physio-chemical quality decreased at the dose level of 2.5 kGy. Overall acceptability of onion rings irradiated at 1.5 kGy obtained the highest scores irrespective of packaging treatment. Thus, polypropylene packaging with perforations and a gamma dose of 1.5 kGy was found to be most suitable for maintaining the shelf life of minimally processed onion rings. Practical applications Minimally processed onion rings packed in perforated polypropylene packs and treated with gamma irradiation is cost-effective and safe and convenient to use as there is no application of chemical and preservatives. Besides, the shelf life of this product is maintained best for 20 days (with good overall acceptability) at refrigerated storage. These minimally processed onion rings could encourage several food industries to utilize them in various food products. This will also allow the onion processing industry to flourish.

Nanoparticles-Attractive Carriers of Antimicrobial Essential Oils.

Microbial pathogens are the most prevalent cause of chronic infections and fatalities around the world. Antimicrobial agents including antibiotics have been frequently utilized in the treatment of infections due to their exceptional outcomes. However, their widespread use has resulted in the emergence of multidrug-resistant strains of bacteria, fungi, viruses, and parasites. Furthermore, due to inherent resistance to antimicrobial drugs and the host defence system, the advent of new infectious diseases, chronic infections, and the occurrence of biofilms pose a tougher challenge to the current treatment line. Essential oils (EOs) and their biologically and structurally diverse constituents provide a distinctive, inexhaustible, and novel source of antibacterial, antiviral, antifungal, and antiparasitic agents. However, due to their volatile nature, chemical susceptibility, and poor solubility, their development as antimicrobials is limited. Nanoparticles composed of biodegradable polymeric and inorganic materials have been studied extensively to overcome these limitations. Nanoparticles are being investigated as nanocarriers for antimicrobial delivery, antimicrobial coatings for food products, implantable devices, and medicinal materials in dressings and packaging materials due to their intrinsic capacity to overcome microbial resistance. Essential oil-loaded nanoparticles may offer the potential benefits of synergism in antimicrobial activity, high loading capacity, increased solubility, decreased volatility, chemical stability, and enhancement of the bioavailability and shelf life of EOs and their constituents. This review focuses on the potentiation of the antimicrobial activity of essential oils and their constituents in nanoparticulate delivery systems for a wide range of applications, such as food preservation, packaging, and alternative treatments for infectious diseases.

Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films.

With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions.

A Review on Plants and Microorganisms Mediated Synthesis of Silver Nanoparticles, Role of Plants Metabolites and Applications.

Silver nanoparticles are one of the most extensively studied nanomaterials due to their high stability and low chemical reactivity in comparison to other metals. They are commonly synthesized using toxic chemical reducing agents which reduce metal ions into uncharged nanoparticles. However, in the last few decades, several efforts were made to develop green synthesis methods to avoid the use of hazardous materials. The natural biomolecules found in plants such as proteins/enzymes, amino acids, polysaccharides, alkaloids, alcoholic compounds, and vitamins are responsible for the formation of silver nanoparticles. The green synthesis of silver nanoparticles is an eco-friendly approach, which should be further explored for the potential of different plants to synthesize nanoparticles. In the present review we describe the green synthesis of nanoparticles using plants, bacteria, and fungi and the role of plant metabolites in the synthesis process. Moreover, the present review also describes some applications of silver nanoparticles in different aspects such as antimicrobial, biomedicine, mosquito control, environment and wastewater treatment, agricultural, food safety, and food packaging.

Techno-Functional Assay and Quality Assessment of Yogurt Supplemented with Basil Seed Gum Powder

HIGHLIGHTS The term ‘yoghurt’ relates to the Turkish word ‘Jughurt’ and to yogurmark ‘to knead’ and yogum ‘dense’ or ‘thick.’ The method of manufacture for different yogurt products is nevertheless quite like yoghurt production. The difference is in the use of specific cultures, incorporation of additives, curd treatment, and method of packaging. Consumers may seek for low-fat dairy products, which may suffer from a lack of sensory quality The incorporation of basil seed gum into yogurt is one of the conceivable ways to promote health benefits.