Cold Storage Period Research Articles

Potential of wild oregano essential oil in control of Monilinia rot on stored sweet cherry fruits

Sweet cherry fruits are perishable goods, and the fruit quality can additionally be affected by fungal diseases, primarily by Monilinia species. A promising method for fungal disease control in storage is the use of essential oils. Three different methods of wild oregano essential oil application were tested: incorporation (5% dilution), exposing to the vapor phase (0.08 and 0.16 µl/cm3), and fruit immersion in 5% dilution. Incorporation of essential oil showed the strongest inhibitory effect on Monilinia laxa in both tested cultivars (Regina and Karina). The vapor phase had the same effect on inhibition of Monilinia laxa at both concentrations on cold-stored fruits of cv. Regina after incubation at room temperature, while on cv. Karina, higher concentration showed a stronger inhibitory effect. The immersion in EO dilution caused phytotoxic changes on the fruit skin. Necrosis development rates significantly increased after the cold storage period terminated.

Diazinon reduction in apple juice using probiotic bacteria during fermentation and storage under refrigeration.

The main objective of this work was to study the effects of probiotic strains, probiotic primary inoculated population, concentrations of spiked diazinon, physiology of probiotic bacteria, fermentation times, and cold storage period in six consecutive stages on diazinon reduction in apple juice. Chemical properties (pH, total acidity, and sugar content), probiotic viability, and diazinon reduction percent were monitored during fermentation and cold storage. Dispersive solid phase extraction (dSPE) followed by gas chromatography-mass spectrometry was used to extract and measure diazinon concentration. Results showed that Lactobacillus acidophilus revealed the highest ability to reduce diazinon in apple juice after fermentation. Inoculation of L. acidophilus at 9 log CFU/mL showed significantly higher diazinon reducing ability than 7 log CFU/mL. L. acidophilus reduced diazinon in apple juice samples containing 1000 μg/L of spiked diazinon significantly higher than those containing 5000 μg/L. Heat-killed (dead) L. acidophilus bacteria reduced less diazinon content at the end of fermentation than viable bacteria. Furthermore, 72 h of fermentation was more effective in diazinon reduction. Spiked diazinon is completely disappeared at the end of cold storage (28 days) in treatments containing L. acidophilus, while the viability of probiotic bacteria required for causing health-promoting properties was maintained in apple juice.

Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties.

The improvement of milk dairy products’ quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acidophilus, Bifidobacteria, and Streptococcus thermophilus, during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C. Furthermore, levels of lactic and acetic acids were significantly increased from 120.45 ± 0.65 and 457.80 ± 0.70 µg/mL in the control without heat-treated yeast to 145.67 ± 0.77 and 488.32 ± 0.33 µg/mL with 5% supplementation of Sacch. cerevisiae respectively. Moreover, the addition of heat-treated yeasts to ABT fermented milk enhanced the antioxidant capacity by increasing the efficiency of free radical scavenging as well as the proteolytic activity. Taken together, these results suggest promising application of non-viable industrial yeasts as nutrients in the fermentation process of ABT milk to enhance the growth and viability of ABT starter cultures before and after a 20-day cold storage period by improving the fermented milk level of organic acids, antioxidant capacity, and proteolytic activities.

Application of Interactive and Intelligent Packaging for Fresh Fish Shelf-Life Monitoring.

Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. It has evolved from extensive applications in food safety, bacterial response, and medical packaging. Interactive packaging has a scientific basis for additional information about food products because these codes give all required data. This work deals with a combination of frontline food sciences, smart and interactive packaging that are applicable for future production of nutrition packages through smart detection of food spooling. Additionally, it verifies the best degree of food safety and population demands as the third generation of packaging technology. High qualified duplex laminated package with a nano-encapsulated pH monitoring label for fresh fish was printed. The interactive Quick Response code icon was combined in a designed package with important information about cooking, smart packaging, and fish quality. Therefore, particle size, zeta potential, and surface area are measured for a nanoencapsulated indicator which exhibits 74.4 nm, 23.6 mV, and 88.9 m2/g, respectively: overall migration, water vapor, and oxygen permeability. The properties of printing for 11 color spots are evaluated by x-rite before and after the cold storage period without any detectable changes in the rate of color change (ΔE). The bacterial count of the tested sample is examined by counting the microbial colonies in the agar plate media. There is good agreement between microbial count and smart indicator color change as an effective direct detection tool for sustainable food quality and safety.

Impact of Cold Storage on Bioactive Compounds and Their Stability of 36 Organically Grown Beetroot Genotypes.

In order to exploit the functional properties of fresh beetroot all year round, maintaining the health-benefiting compounds is the key factor. Thirty-six beetroot genotypes were evaluated regarding their content of total dry matter, total phenolic compounds, betalain, nitrate, and total soluble sugars directly after harvest and after cold storage periods of one and four months. Samples were collected from two field experiments, which were conducted under organic conditions in Southwestern Germany in 2017 and 2018. The outcome of this study revealed a significant influence of genotype (p < 0.05) on all measured compounds. Furthermore, significant impacts were shown for storage period on total dry matter content, nitrate, and total phenolic compounds. The medians of nitrate content based on the genotypes studied within the experiment ranged between 4179 ± 1267–20,489 ± 2988 mg kg−1 DW (dry weight), and that for the total phenolic compounds varied between 201.45 ± 13.13 mg GAE 100 g−1 DW and 612.39 ± 40.58 mg GAE 100 g−1 DW (milligrams of gallic acid equivalents per 100 g of dry weight). According to the significant influence of the interactions of storage period and genotype on total soluble sugars and betalain, the decrease or increase in the content of the assessed compounds during the cold storage noted to be genotype-specific. Therefore, to benefit beetroots with retained quality for an extended time after harvest, selection of the suitable genotype based on the intended final use is recommended.

Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage

Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.

Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

The physicochemical properties, color characteristics, and biogenic amine (BA) concentrations of Konya Green cheese during ripening process with mold were investigated. Four productions were made in different periods, and the samples were analyzed at the end of the cold storage period (0) and on days 1, 3, 7, 15, 21, 24, and 30 of mold ripening. It was found that dry matter, acidity, and salt values tend to increase, whereas pH and aw values tend to decrease during the mold ripening period in all production groups. Total BA content increased significantly from 70.91 to 136.95 mg/kg during the ripening period (p < .01). Principal components explained 92.5% of the total variation among the four production group cheese. Based on the Hierarchical clustering analysis, three clusters were obtained: 1st (0, 3, 15), 2nd (1, 24, 30), and 3rd (7, 21). Tyramine, cadaverine, putrescine, and histamine were observed in 2nd cluster as per the PCA. Novelty impact statement The biogenic amine formation and dominancy of the principal biogenic amins through ripening period of Konya Green cheese were determined using RP-HPLC. The predominant biogenic amines determined at the end of the ripening time were tyramine, cadaverine, and putrescine which represent around 81% of the total BA present. To the best of our knowledge, this is the first study for determinig the biogenic amin production of Konya Green cheese.

Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation.

This study aimed to prolong the raw buffalo milk handling and cold storage period by controlling the microbes, enhancing sensory properties and their functionality after supplementing bioactive peptides. The additions included hen and duck egg white protein isolates (HPI and DPI), pepper seed protein (PSP), and pepsin-kidney bean protein hydrolysate (PKH). Five milk treatments were prepared and evaluated as non-supplemented milk (M- Control), hen egg white protein isolate-supplemented milk (M-HPI), duck egg white protein isolate-supplemented milk (M-DPI), pepper seeds protein-supplemented milk (M-PSP), and kidney bean hydrolysate-supplemented milk (M-PKH). Pyrogallol, protocatechuic, catechin, benzoic and caffeine were the main phenolic compounds, Apignin-6-arabinose, naringin, hesperidin, naringenin, kaempferol 3-2-p-comaroyl were the dominant flavonoids in milk samples based on HPLC profile. During 30days of cold storage, the antioxidant potential of peptides-supplemented milk samples was significantly decreased (p≤0.05) as decrement of phenolic compounds and flavonoids; the pH was nearly stable, the titratable acidity and total soluble solids (TTS) were (p≤0.05) raised. PSP and PKH were inhibited (p≤0.05) the decay of sugars in M-PSP, and M-PKH by reducing 45% of bacterial load as compared to other milk samples. PSP was significantly (p≤0.05) scavenged 87% of DPPḢ compared to other peptides. Besides, PSP followed by PKH reduced considerably (p≤0.05) the growth of tested bacteria, molds, and yeasts. The PSP has significantly increased the whiteness of M-PSP as compared to other milk samples. M-PSP had the highest score in color, taste, and flavor, followed by M-PKH.

Manufacturing edible bio-films (EBF) from chicken feather keratin and study their effect on antioxidant status of cold storage broiler yields

This study aimed to investigate using 2.5 and 5 g of purified feather keratin protein (PFKP) in edible bio-films (EBF) as package material to broiler yields with different cold storage condition periods (0, 7 and 14 days) at 4° C on the meat antioxidant status of these yields. 3×3 factorial treatments; un package, 2.5 and 5 g PFKP, as a first main factor, by 3 cold storage condition periods (0, 7 and 14 days) as a second main factor, with their interactions on meat antioxidant status (TBA test, Peroxide values, (PV) and free fatty acids concentration, (FFA) of broiler yields (breast, thigh and drumsticks). The results of this experiment revealed that increasing cold storage period to 14 days will significantly increase MDA concentration (TBA test), FFA concentrations and PV in all yields, whereas, packaging these yields with EBFs by two of PFKP will significantly decrease MDA, FFA concentrations and PV in all yields. The interactions between packaging and storage had the same effect, since, un package yields and stored for 14 days had the significant increase in MDA, FFA and PV values in comparison with packaging yields and stored for 14 days, in spite of, packaging yields store and without store in cold had no significant differences, and this revealed the ability of using packaging to extend shelf life of broiler yields without an effect on oxidant status of broiler yield meats store for 7 days.

Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase

The quality parameters of the optimized symbiotic ultrafiltrated white cheese (OC; containing demineralized whey powder and inulin) treated with microbial transglutaminase enzyme (MTE) was compared with two commercial probiotic (PC) and non-probiotic (NC) cheeses. The counts of probiotic (Lactobacillus acidophilus LA5) and total lactic acid bacteria, and pH were significantly decreased during the 60-day cold storage period. Fat and protein contents, stress levels at the rupture point, and Young's modulus were meaningfully increased until the 30th day of storage, and thereafter were decreased. The amount of free amino acids in OC, PC, and NC cheeses were 1,440.25, 829.02, and 616.43 μmol/L, respectively. The total amount of free fatty acids in OC, PC, and NC cheeses were 100.06, 96.79, and 90.77 mg/100 g, respectively. Results showed that OC cheese had a more compact and less porous protein structure and maintained its superior texture score until the end of the storage period. Practical applications This research article deals with improving the texture of a synbiotic ultrafiltrated Iranian white cheese using whey powder and inulin (as prebiotics) and enzymatic treatment by microbial transglutaminase. In this investigation, an optimized synbiotic cheese was produced and compared with two commercial (non-probiotic and probiotic) cheeses based on physicochemical, rheological, microstructural, and microbial characteristics of the product. We found that the optimized cheese had superior texture as compare to control cheeses. The count of probiotic bacteria in both probiotic and synbiotic cheeses throughout the storage period was more than standard (>107). Therefore, our findings may likely to be of great interest to the vision of scientists, dairy technologists, and cheese-making industries.

The effect of essential oils on quality and safety parameters of meat during its storage

This article researches the basic principles of mechanism for finding the concentrations of essential oils (EO) which are efficient for antimicrobial action, when used as a natural alternative to synthetic analogues. The effect of EO of rosemary, sage, garlic, laurel, cloves, basil and thyme on the structural components of meat, its physical and chemical, organoleptic and microbiological quality indices was studied. The effect of EO on duration of microorganisms’ growth phases is analyzed. It is shown that the reasonable concentration of the essential-oil mixture (EOM) is equal to 0.1%, since at this concentration the optimal inhibition of saprophytic microflora was provided with satisfactory organoleptic quality indices (“taste peculiar for this type of product”, “pleasant fragrance”, “spicy aroma”). The analysis of histological structural changes in muscle tissue showed that application of EOM slows down autolytic processes, which correlates with the data obtained in research of the specific electrical conductivity in water extracts from the muscle tissue. The autolysis process in the control samples was more intensive in comparison with the experimental samples stored in the EOM. Thus, by 84th hour of storage in the control sample the basophilic staining of the samples slices was observed, as well as almost complete disappearance of the striation of muscle fibers. In the muscle tissue slices the disintegration of individual fragments into myofibrils, and myofibrils into sarcomeres, was observed in form of a granular mass, sometimes enclosed in endomysium. The meat fibers were deformed and their separation was observed. The same changes with the studied samples stored in the EOM occurred only after 204 hours of storage. The above studies of changes in the specific electrical conductivity of water extract from meat during storage showed the presence of complexes of EOM components formed with proteins and lipids of muscle tissue. The obtained data are confirmed by histological studies. Thus, the use of EOM allowed elongation of the cold storage period of semi-finished natural lump products by 2.6 times, which proves the practical benefits of its use in the meat-processing industry.

Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets.

This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi, Uo; Arthrospira platensis, Ap; Haematococcus pluvialis, Hp) as additives for the preservation of rainbow trout fillets. The extracts were prepared with different water to ethanol ratios from the four algae species. The highest ferric reducing antioxidant power (FRAP) was observed in Uo extracted in 80% ethanol. Ap aqueous extract also had considerable FRAP activity, in agreement with a high total phenolic content. Radical scavenging activity (DPPH) was higher in Cc 80% ethanol extract, in agreement with a high total carotenoid content. In fact, when the algae aqueous extracts were assayed on the fish fillets, their antioxidant activity exceeded that of ascorbic acid (ASC). All algae extracts delayed microbial growth and lipid oxidation processes in trout fillets throughout the cold storage period compared to controls, and also improved textural parameters, these effects being more evident for Ap and Hp. With respect to the color parameters, the Hp extract prevented the a* values (redness) from decreasing throughout cold storage, a key point when it comes to colored species, not least salmonids. On the other hand, the Ap extract was not as effective as the rest of treatments in avoiding a* and b* decrease throughout the storage period, and thereby the color parameters were impaired. The results obtained, together with the natural origin and the viability for large-scale cultivation, make algae extracts interesting fish preservative agents for the food industry.

Quality retention of minimally processed spinach using low-dose ozonated water during storage

The use of ozone for the sanitization of fresh-cut produce has been postulated during all steps of the cold chain from harvest to consumption. However, little is known about its effects on the postharvest quality of minimally processed spinach. In the present study, the effects of different doses of ozone on the storage life and quality of minimally processed spinach were determined and compared with sodium hypochlorite. Minimally processed spinach samples were subjected to 4 treatments: immersion in sodium hypochlorite solution (100 ppm) as control, and exposure to 3 different ozonated water (0.5,1 and 2 ppm) for 10 min. Treated spinach samples were packaged in modified atmosphere packaging and stored at 0 ºC and 90 ± 5% relative humidity for 25 days. After each cold storage period, the spinach samples were kept for one day at 20 ºC and 60 ± 5% relative humidity for shelf life studies. During cold storage and shelf life, weight loss, leaf color, SPAD value, respiration rate, gas composition in package, soluble solids content (SSC), and visual quality were determined. In general, weight losses of the spinach samples were delayed by ozone treatments, especially in low doses. The best suppressing dose for respiration rate of minimally processed spinach was 0.5 ppm, among all treatments. Additionally, the 0.5 ppm ozone treatment preserved vivid green color and visual quality of the spinach leaves better than those treated with higher doses and sodium hypochlorite. Although 1 and 2 ppm ozone treatments retarded quality losses by suppressing the respiration rates of spinach, some undesirable results were obtained from these doses due to their higher oxidative properties. The 0.5 ppm, therefore, can be considered as limit dose for postharvest treatments in minimally processed spinach. These findings revealed that ozonated water with appropriate doses can be used instead of sodium hypochlorite for minimally processed spinach during storage.

Effects of methyl jasmonate on quality properties and phytochemical compounds of kiwifruit (Actinidiadeliciosa cv. ‘Hayward’) during cold storage and shelf life

The research aimed to assess the effects of methyl jasmonate (0.25, 0.5, and 1.0 mM MeJA) on weight loss and phytochemical compounds of kiwifruit (Actinidia deliciosa cv. `Hayward') throughout the cold storage and shelf life. Kiwifruits were stored at 0 ± 0.5 °C and 90 ± 5% RH for 180 days, and at 20 ± 1.0 °C and 80 ± 5% RH for 5 days in shelf life conditions. During cold storage, weight loss was significantly lower (P < 0.05) in 0.25 and 1.0 mM MeJA treatments than those of control and 0.5 mM MeJA treatments. The highest flesh firmness was determined in MeJA-treated fruits. In the latest measurement period of cold storage and shelf life, the lowest respiration rate was obtained from 0.5 and 1.0 mM MeJA treatments. MeJA-treated fruits had significantly higher hue angle at the end of cold storage. Generally, in shelf life analysis, acidity of MeJA-treated fruits was significantly lower than that of control fruits. At the end of cold storage, the highest vitamin C, total flavonoids, and antioxidant activity (DPPH) were measured in 1.0 mM MeJA treatment, whereas the highest total phenolics were detected in 0.25 mM MeJA treatment. Present findings revealed that MeJA could be used as an effective postharvest tool to maintain flesh firmness and phytochemical compounds of kiwifruits.

The effect of high CO2 treatment on targeted metabolites of ‘Seolhyang’ strawberry (Fragaria × ananassa) fruits during cold storage

‘Seolhyang’ strawberries are popular in Asian markets owing to their bright-red color and desirable flavor. However, Seolhyang strawberries have a fragile outer layer and a short shelf-life. Therefore, ‘Seolhyang’ strawberries are often treated with CO2 to prolong their shelf-life. However, the effects of high CO2 treatment on the quality of Seolhyang strawberries are unclear. Herein, the effects of a short-term high CO2 treatment on the decay rate, firmness, color, targeted metabolite profile, and antioxidant activity of Seolhyang strawberries in two ripening stages (i.e., half-red and bright-red) were investigated during a 9-day cold storage period. Targeted metabolites (i.e., sugars, organic acids, and anthocyanins) were investigated using HPLC and/or UHPLC-qTOF. CO2-treated strawberries exhibited lower (although not significantly) decay rates than untreated strawberry samples. The bright-red samples contained higher levels of anthocyanins than the half-red samples, regardless of CO2 treatment, during storage. High CO2-treated half-red and bright-red strawberries exhibited firmness, color, and metabolite profiles similar to those of their controls at the final storage time. Interestingly, CO2-treated half-red strawberry samples showed higher antioxidant activity than the control. Thus, CO2 treatment may prolong the shelf-life of Seolhyang strawberries without loss of quality based on improving their targeted metabolite profiles and antioxidant activity.

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage.

This study evaluated the respiration rate of coated and uncoated (control) papayas (Carica papaya L.) with 15% of Kelulut honey (KH) nanoparticles (Nps) coating solution during cold storage at 12 ± 1 °C for 21 days. The respiration rate of the papayas significantly changed during storage, with an increase in CO2 and a decrease in O2 and C2H4, while the ascorbic acid and total phenolic content was maintained. The changes in respiration rate were rather slower for coated papayas when compared to control ones. A kinetic model was established from the experimental data to describe the changes of O2, CO2, and C2H4 production in papayas throughout the storage period. All O2, CO2, and C2H4 were experimentally retrieved from a closed system method and then represented by the Peleg model. The outcomes indicated the Peleg constant K1 and K2, which were gained from linear regression analysis and coefficients of determination (R2), seemed to fit well with the experimental data, whereby the R2 values exceeded 0.85 for both coated and control papayas. The model confirmed both the capability and predictability aspects of the respiration rate displayed by papayas coated with KH Nps throughout the cold storage period. This is supported by the differences in the stomatal aperture of coated and control papaya shown by microstructural images.

Effect of salicylic acid in post-harvest quality of ‘BRS Kampai’ peaches submitted to different cold storage periods

Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use of cold storage has extended commercialization periods, fruit quality is affected during storage. This study aimed at evaluating the influence of application of salicylic acid (SA) during cold storage, followed by commercialization simulation, regarding physical and chemical characteristics of ‘BRS Kampai’ peaches, which were harvested in the 2017 crop. The experiment was conducted in a completely randomized factorial design (4×3: SA concentrations × storage days), with four replications of ten fruits each. SA was applied at the following concentrations: 0, 2, 4 and 6 mM. Afterwards, fruits were submitted to cold storage at 1±0.5ºC and 80-85% relative humidity. Analyses were carried out on harvest day, on the 10th cold storage day, followed by a day at room temperature (20ºC) and on the 20th cold storage day, followed by a day at room temperature. Fruits were evaluated in terms of their mass loss, epidermis color, chromatic hue, pulp firmness, soluble solids (SS), pH and titratable acidity (TA). Both application of SA and cold storage contributed to decrease mass loss and TA, besides increasing the SS/TA relation. Fruits which were stored for 20 days and kept at room temperature for a day exhibited the highest values of SS and the lowest values of both brightness and pulp firmness. SA was efficient to maintain the quality of ‘BRS Kampai’ peaches submitted to cold storage for 10 and 20 days and an extra day of commercialization simulation.

Selection of New Late-Season Mandarin Cultivars Based on Sensory Changes and Consumer Acceptance after Fruit Cold Storage

Late-season mandarins are normally cold-stored to prolong the commercial season. Thus, it is necessary to investigate poststorage consumer acceptance to predict the potential success of new late-season mandarin varieties on the market. The aim of the present work was to evaluate consumer response to three new late-season cultivars preselected in the IVIA breeding programme (Omet, Matiz and Tri-703) after different cold storage periods. The three new cultivars were compared to commercial cultivars Orri, Nadorcott and Ortanique, all of which are widely available in stores. A multidisciplinary approach was used to determine the main changes during storage at 1 °C for up to one month: (1) analysis of physico-chemical parameters; (2) description of the sensory profile by semitrained assessors by the Free Choice Profile technique; (3) evaluation of consumer acceptability and purchase intention. Our results showed that the sensory changes that fruit underwent during storage depended on the variety; these changes allowed us to understand why consumer preferences varied during storage. Of the three new cultivars, two (Omet and Tri-703) showed the greatest potential for success. However, while Tri-703 can be stored for one month, Omet should not be stored longer than 15 days due to its susceptibility to manifest skin damage during storage. Of the commercial cultivars, internal Orri quality was keenly appreciated by consumers, while Ortanique was considered the most attractive variety. The multidisciplinary approach followed in this study proved to be a potent tool for selecting varieties that should be implemented in selection processes of breeding programmes.

Hypothermic machine perfusion can safely prolong cold ischemia time in deceased donor kidney transplantation. A retrospective analysis on postoperative morbidity and graft function.

In deceased donor kidney transplantation (KT), a prolonged cold ischemia time (CIT) is a negative prognostic factor for KT outcome, and the efficacy of hypothermic machine perfusion (HMP) in prolonging CIT without any additional hazard is highly debated. We conducted a retrospective study on a cohort of 154 single graft deceased donor KTs, in which a delayed HMP, after a preliminary period of static cold storage (SCS), was used to prolong CIT for logistic reasons. Primary outcomes were postoperative complications as well as 1year graft survival and function. 73 cases (47.4%) were managed with HMP and planned KT, while 81 (52.6%) with SCS and urgent KT. The median CIT in HMP group and SCS group was 29hour:57minutes [27-31hour:45minutes] and 11hour:25minutes [9-14hour:30minutes], respectively (P<.001). The period of SCS in the HMP group was significantly shorter than in the SCS group (10 vs. 11hour:25minutes, P=.02) as well as the prevalence of expanded criteria donors was significantly higher (43.8% vs. 18.5%, P<.01). After propensity score matching for these two baseline characteristics, the HMP and SCS groups showed comparable outcomes in terms of delayed graft function, vascular, and urologic complications, infections, and episodes of graft rejection. At 1 year follow-up, serum creatinine levels were comparable between the groups. Therefore, the use of HMP to prolong the CIT and convert KT into a planned procedure seemed to have an adequate safety profile, with outcomes comparable to KT managed as an urgent procedure and a CIT nearly three time shorter.

Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products.

Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules.