Shelf Life Research Articles

Bacillus Cereus Control Using Lactoferrin and/or Propolis Incorporated Carboxymethyl Cellulose Edible Coating in Chilled Beef Fillets

Background: Bacillus cereus (B. cereus) is a major food poisoning bacterium that resists high cooking temperatures. The aim of this study was to prepare Carboxymethyl Cellulose (CMC) edible coats incorporated with lactoferrin, propolis and mixtures of them and evaluate their effects on B. cereu) experimentally inoculated in beef fillets stored in the refrigerator till spoilage. Methods: Prepare Carboxymethyl Cellulose (CMC) edible coats incorporated with lactoferrin, propolis and mixtures of them and evaluate their effects on bacillus cereus that experimentally inoculated in beef fillets stored refrigerated till spoilage. Results: The results revealed a significant and gradual increase in B. cereus count from ~8 log CFU/g. In first day the count reached a population of 9.69±0.12 and 9.27±0.02 log CFU/gm. at 9th day of storage in un-coated group (BF/BC) and blank coated group (CMC/BF/BC), respectively. While coated groups showed a significant decrease in B. cereus count from ~8 log CFU/gm. in first day of inoculation to 5.80±0.1, 5.41±0.06, 5.11±0.02 in CMC/BF/BC/LF, CMC/BF/BC/PR and CMC/BF/BC/LF/PR groups, respectively. The groups with coated beef showed a significant decrease (P<0.05) in B. cereus count from approximately 8 log CFU/g. On the first day of inoculation to 5.80, 5.41, and 5.11 in the Lactoferrin fortified CMC edible coating beef fillet, propolis fortified CMC edible coating beef fillet, and Lactoferrin/propolis fortified CMC edible coating beef fillet groups, respectively, on the 21st day of refrigerated storage. A synergistic antimicrobial effect between Lactoferrin and propolis was shown against B. cereus. Conclusion: It was revealed that CMC fortified with LF/PR plus its anti-B. cereus effect increased the shelf life and enhanced sensory profile of beef fillets during the 21 days of storage.

Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake

Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake

Pre and Probiotics to Postbiotics: A Changing Paradigm

The relationship between microbiota and human health has long been stated by Hippocrates said, “Death sits in the bowls” in 400 B.C. With recent scientific advance ments, there is a growing understanding of the significance of microbiota in health and disease. The two-way communication between the host and the microbiota involves the production of various metabolites that play crucial roles in host energy metabolism, influence nervous system function and the gut- brain axis, immune maturation and homeostasis, maintenance of mucosal integrity, treatment of metabolic disorders, anti-obesity, cholesterol lowering, antioxidant, anticancer, antiproliferative and anti-inflammatory properties. Postbiotics are inanimate microorganisms or their compounds, including short-chain fatty acids, exopolysaccharides, vitamins, teichoic acids, bacteriocins, enzymes and peptides that provide health benefits to the host. Postbiotics can be stored under normal environmental conditions, have a prolonged shelf life, easy to transport, and handle and overcome the limitations of probiotic use. As a result, postbiotics have immense potential as a safe and effective means of promoting health and well-being.

Effect of Black Soldier Fly Larvae Frass as Organic Fertilizer on Postharvest Quality and Shelf Life of Open-field-grown Tomato (Solanum lycopersicon L.)

Open-field-grown tomatoes in Saudi Arabia are stressed by poor soil fertility because of the low organic matter content, low nutrient availability, and high pH. Thus, high chemical fertilizer inputs are crucial for commercial production; however, they cause economic loss as well as negatively affect environmental sustainability. The use of efficient organic fertilizers would be useful for developing more cost-effective, environmentally friendly, and sustainable agriculture. The current study evaluated the impact of Black soldier fly (Hermetia illucens L.) frass (BSFF) fertilizer applications as organic fertilizer on postharvest fruit quality and shelf life of open-field-grown F1 hybrid ‘Sinag Tala’ tomatoes compared with those grown under control treatment (received recommended doses of chemical fertilizers for tomato production under open field conditions). The experiment was conducted using a randomized complete block design with four replicates. The results showed that the application of BSFF fertilizer, especially at the higher rate (5 ton/ha; BSFF3), improved the overall quality of tomato fruit. The BSFF fertilizer treatments reduced weight loss, maintained higher firmness, antioxidants [vitamin C, total phenol content (TPC) and total flavinoid (TFC)], total soluble solids (TSS), and titratable acidity (TA) contents, and lowered the TSS/TA ratio of fruits during shelf life compared with those of the control. The decay incidence was only detected after 9 days of shelf life and was significantly lower in all the BSFF fertilizer treatments (range, 8.40%-12.05%) than in the control (15.9%). In addition, BSFF fertilizer treatments reduced both disease incidence and severity of gray mold following pathogen inoculation during shelf life compared with those of the control. These results might be attributable to the higher antioxidants content (vitamin C, TPC, and TFC) and higher polyphenol oxidase activity in BSFF-fertilized tomatoes. In conclusion, BSFF fertilizer could be used as a potential eco-friendly alternative to chemical fertilizers to improve tomato fruit quality during shelf life.

The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice

Avocado juice usage is a global challenge due to microbial and lipid oxidation, leading to the use of synthetic preservatives to prolong shelf life and maintain quality. Concerns about the negative health impacts of chemical additives are leading consumers to shift towards natural preservatives like cinnamon powder in avocado juice production. The study investigates the impact of cinnamon extract concentration ratio and storage time on avocado juice's quality, shelf life, physiochemical, antimicrobial, and sensory properties. Avocado juice was produced at different ratios of cinnamon extract (C0 = 0, C1 = 1, C2 = 2, and C3 = 3 %) and stored for 0, 4, 8, and 12 h. The study found that increasing cinnamon extract concentration enhances sensory properties of avocado juice and decreases physiochemical properties except pH value. However, as the storage time increased, the physicochemical, microbial and sensory properties of avocado decreased. The study found high microbial load and less preferred sensory attributes of avocado juice with low cinnamon extract percentage and long storage time. Cinnamon extract, with its antimicrobial and antioxidant properties, has potential as a natural preservative for avocado juice, potentially extending shelf life and preserving juice quality. Governments, food policy makers, and cafeteria owners should use cinnamon extract to prolong avocado juice shelf life.

Comparative shelf-life study in dehydrated plums: use of potassium sorbate and its effect on microbial spoilage.

Comparative shelf-life study in dehydrated plums: use of potassium sorbate and its effect on microbial spoilage.

Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure

The aim of this work was to study the effect of High Hydrostatic Pressures (HHP) on microbial degradation pattern and colour stability of pork meat batters used to produce fresh sausages. Besides treatments at 300 or 600 MPa for 5 min, pH (5.8 vs 5.4) and nitrite addition (100 vs. 0 mg/kg) were considered as variables. A not treated control was also monitored. The different samples were stored at 4°C and periodically analysed for their microbiota and colour. At the end of shelf life (TMC > 6.5 log CFU/g) a metagenomic analysis was also carried out to better clarify the effect of the treatments on microbial spoilage patterns. The results showed that the treatment at 300 MPa slightly affected initial cell load, but slowdown growth kinetics, especially at low pH, while 600 MPa strongly reduced microbial spoilage. The application of HHP was able to prolong shelf life of meat batters, from about two weeks (control) to 40 and 80 days in the case of treatments at 300 and 600 MPa, respectively. Metagenomic analysis revealed different degradation patterns in relation to tested variables: untreated samples showed the prevalence of Brochothrix spp., while the application of HHP determined the presence also of Carnobacterium, Bacillus, and Staphylococcus, depending on the treatment and the meat batter pH. Concerning colour, differences were mainly observed in redness (a*) and were due to the presence of nitrite. These findings suggest that HHP can be a feasible strategy to stabilize fresh sausages, although further studies are needed to assess their safety.

Pre- and post-harvest aflatoxin contamination and management strategies of Aspergillus spoilage in East African Community maize: review of etiology and climatic susceptibility.

Globally, maize (Zea mays L.) is deemed an important cereal that serves as a staple food and feed for humans and animals, respectively. Across the East African Community, maize is the staple food responsible for providing over one-third of calories in diets. Ideally, stored maize functions as man-made grain ecosystems, with nutritive quality changes influenced predominantly by chemical, biological, and physical factors. Food spoilage and fungal contamination are convergent reasons that contribute to the exacerbation of mycotoxins prevalence, particularly when storage conditions have deteriorated. In Kenya, aflatoxins are known to be endemic with the 2004 acute aflatoxicosis outbreak being described as one of the most ravaging epidemics in the history of human mycotoxin poisoning. In Tanzania, the worst aflatoxin outbreak occurred in 2016 with case fatalities reaching 50%. Similar cases of aflatoxicoses have also been reported in Uganda, scenarios that depict the severity of mycotoxin contamination across this region. Rwanda, Burundi, and South Sudan seemingly have minimal occurrences and fatalities of aflatoxicoses and aflatoxin contamination. Low diet diversity tends to aggravate human exposure to aflatoxins since maize, as a dietetic staple, is highly aflatoxin-prone. In light of this, it becomes imperative to formulate and develop workable control frameworks that can be embraced in minimizing aflatoxin contamination throughout the food chain. This review evaluates the scope and magnitude of aflatoxin contamination in post-harvest maize and climate susceptibility within an East African Community context. The paper also treats the potential green control strategies against Aspergillus spoilage including biocontrol-prophylactic handling for better and durable maize production.

The Impact of Drying Techniques on Stabilizing Microencapsulated Astaxanthin From Shrimp Shells: A Comparative Study of Spray Drying Versus Freeze Drying

ABSTRACTThe research aimed to study how different drying methods (spray and freeze drying) affect the release kinetics of microencapsulated astaxanthin in various environmental conditions. Shrimp shell extract containing astaxanthin was encapsulated using different wall components (maltodextrin with different dextrose equivalents and modified starch) via a simplex lattice mixture design. The encapsulated extract was then subjected to storage at different temperatures (25°C ± 2°C and 2°C ± 4°C) and humidity conditions (52% ± 2% and 75% ± 2%), as well as exposure to UV light (four 15 W lamps, 254 nm, for 10 h). The release kinetics of astaxanthin were analyzed using various models (page, Newton Korsmeyer–Peppas model, Modified Henderson and Pabis, Diffusion approach, and Two‐term exponential). The evaluation results of correlation coefficient (R2), root mean square deviation (RMSE), and mean absolute percentage error (MAPE) values of different models showed that the astaxanthin degradation followed a two‐term exponential kinetics in both types of microcapsules. Astaxanthin degradation increased with higher temperatures, humidity, and UV light exposure. However, microcapsules with equal wall compound ratios exhibited better preservation of astaxanthin. The study also emphasized the significance of optimizing storage conditions and wall materials for microencapsulated astaxanthin, as well as the utility of the two‐term exponential model in enhancing stability and shelf life.

Performance investigation of newly developed novel hemispherical solar dryer for sustainable food preservation: Comparative analysis with traditional methods

To preserve the world’s food resources, drying agricultural products is crucial for prolonging their shelf life. A novel concept of 1.5 m hemispherical solar dryer surmounts the limitations of conventional dryers like long drying time, solar tracking, large space requirement etc. Trials were performed on Thomson grapes to convert into raisins. For the purpose of fair accuracy in comparison, experiments were conducted on hemispherical solar dryer (active and passive mode), traditional cabinet solar dryer as well as open sun drying (OSD) by maintaining the uniform test conditions. An average moisture removal rate of 0.1935096 kg/h was obtained in hemispherical dryer. The hemispherical solar dryer significantly reduced drying time for converging grapes into raisins to 13 days, compared to 18 days in a cabinet solar dryer and 19 days with OSD. The hemispherical dryer, through a gap, creates a greenhouse effect, reaching a 70.1 °C maximum temperature and an average of 60.7 °C at 796 W/m2 average solar energy. The hemispherical dryer attained a drying efficiency of 5.67 %. Six mathematical models were employed for hemispherical and cabinet dryers. Amongst these Two term and Wang & Singh models were found suitable for the experimental data and provided precise prediction of moisture ratio.

Low-cost digital colorimetric sensor for rapid on-site determination of ascorbic acid in vegetable- and fruit-based purees and juices

Ascorbic acid is essential for human health due to its potent antioxidant properties; however, excessive intake can lead to adverse effects. This has created a high demand for simple and cost-effective analytical techniques to determine this analyte outside of laboratory settings for food quality control. In this study, a portable colorimetric sensor was developed for the quantitative on-site determination of ascorbic acid. The technique is based on the reduction of phosphorus heteropoly acid by ascorbic acid, resulting in the formation of a blue-colored product. The heteropoly acid was immobilized on a polymer template in the sensor's indicator zone with menthol used as an environmentally friendly extractant to enhance the device’s stability and extend its shelf life. The colorimetric sensor demonstrated reliable detection with a low limit of detection of 5mgkg-1, calculated based on a blank test using 3σ. Under optimized conditions, the linear detection range was 15-150mgkg-1. The disposable sensors were applied to determine ascorbic acid in fruit and vegetable juices and purees for baby food, with recovery rates between 88 and 110%. This easy-to-produce and ready-to-use technique presents significant potential for mass on-site screening of ascorbic acid in food samples.

Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee

Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee

Effect of blanching and microwave-hot air drying of Asparagus racemosus Willd. tuberous roots on shelf life

Effect of blanching and microwave-hot air drying of Asparagus racemosus Willd. tuberous roots on shelf life

Modeling noisy learning in a dynamic oligopoly experiment

Estimating demand before production poses a significant challenge for many industries, including vaccine manufacturing, newspapers, and perishable foods. Both industry professionals and experimental subjects in laboratory settings often struggle to determine optimal production. This paper sheds light on the cognitive processes that explain individuals' inability to act optimally, using data from Nagel and Vriend (1999a,b). In their experiment, participants, acting as firms, set production levels without prior knowledge of the demand generated by own and competitors' advertising efforts. We first reexamine their two-step learning model, which involves directional learning for production levels and a hill-climbing algorithm for advertising, utilizing exogenous adjustment size distributions. We improve upon this model, inspired by the macroeconomic learning literature, with agents using constant gain learning for production decisions and hill climbing for advertising decisions with endogenous adjustments. We demonstrate that our model provides a better fit to the data than the original model by Nagel and Vriend (1999a) and yields superior out-of-sample forecasts, both for one-period-ahead predictions and simulated paths.

Insights into the antifungal activity and mechanisms of cinnamon components against Aspergillus flavus and Penicillium citrinum

Fungal spoilage of food and the excessive use of chemical disinfectants serves potential adverse effects on human health and the environment. Consequently, there is a growing interest in exploring natural alternatives, particularly plant-derived antimicrobial preservatives. Cinnamon extracts are known for their antifungal activity, but most research has focused on essential oils, rarely on other bioactive components. This study assessed the antifungal activity and underlying mechanisms of four components—trans-cinnamaldehyde, cis-2-methoxycinnamic acid, coumarin, and o-methoxycinnamaldehyde—extracted from Cinnamomum cassia Presl (cinnamon) against Aspergillus flavus and Penicillium citrinum. These cinnamon components can inhibit the two fungi strains at the minimum inhibitory concentration ranged from 0.30 to 8.55 mmol/L. These components can disrupt fungal cell membranes by enhancing relative electrical conductivity and cytoplasmic content leakage, reducing ergosterol content, and increasing malondialdehyde level. Additionally, they can affect fungal cell wall integrity, leading to the leakage of alkaline phosphatase and alterations in the contents of β-1,3-glucan and chitin. Moreover, the cinnamon components influenced the activities of malate dehydrogenase, succinate dehydrogenase, as well as adenosine triphosphate levels. The observed suppression of fungal contamination in A. flavus and P. citrinum suggests that these cinnamon components as potential natural antifungal agents.

Multi-functional reinforced food packaging using delivery carriers: A comprehensive review of preparation, properties, and applications.

With the rapid development of globalization, food packaging takes on more responsibility, while guaranteeing product quality and safety. In this context, the health risks associated with chemically synthesized additives and inorganic nanoparticles have opened a new chapter in the reinforcement of food packaging with natural active ingredients. Various delivery carriers have been developed to overcome the limitations of poor stability, uneven dispersion, and low bioavailability of natural active ingredients. The combination of encapsulation technologies can increase the biocompatibility of the active ingredient with the packaging material. Moreover, the protective and slow-release effects of the carrier matrix on the active ingredients are desirable for the reinforcement of food packaging. This review presents the latest advances in the application of delivery systems in food packaging, including the types of delivery systems used in food packaging, reinforced properties of food packaging, and potential applications in the food industry. Previous scientific studies found that active ingredient-loaded delivery carriers increased the effectiveness of food packaging in preventing food spoilage. Furthermore, the integration of active packaging with smart food packaging exhibits the synergistic effects of freshness monitoring and quality preservation. This review also discusses the challenges and trends in reinforcing food packaging with delivery carriers under a synergistic strategy that will provide new ideas and insights for the development and application of innovative food packaging.

Understanding lipid oxidation in dried meat and cured dried meat: Insights from peroxide index analysis

The lipid oxidation process is one of the main food spoilage reactions, resulting in the appearance of unpleasant flavors and odors, known as rancidity. This study aimed to evaluate the lipid oxidation activity through the peroxide index, together with some chemical and biochemical constituents, of meat products with a high sodium content that underwent salting process and were sold to consumers. Samples of dried meat/charqui (CA: n = 22 and CB: n = 22) and jerked beef (JBA: n = 27 and JBB: n = 27) were analyzed. The peroxide index, rancidity test, formaldehyde test, sodium chloride, sodium, nitrite, proximate composition, and calories were analyzed. The main results demonstrated a high peroxide index and nitrite concentrations in jerked beef samples (JBA and JBB). The high concentrations of moisture and nitrite probably increased lipid oxidation in jerked beef samples, and lipid oxidation activity was inhibited by high concentrations of sodium chloride in dried meat samples.

The latest research progress on polysaccharides-based biosensors for food packaging: A review

In recent years, polysaccharide-based biosensors have emerged as promising technologies for intelligent food packaging, offering innovative solutions to enhance food quality and safety. This review highlights advancements in designing, developing, and applying these biosensors, particularly those utilizing polysaccharides such as chitosan, cellulose and alginate. Engineered with nanomaterials like ZnO, silver, and carbon nano-tubes demonstrated high sensitivity in real-time monitoring of food spoilage indicators, including pH changes, volatile nitrogen compounds and microbial activity. We discuss the electrochemical properties of these biosensors, highlighting how the integration of electrochemical methods significantly improves their detection capabilities within packaging environments, leading to sensor sensitivity enhancement, greater accuracy, and spoilage detection, ultimately extending the shelf life of perishable food products. Additionally, the review addresses the practical challenges of industrial implementation and explores future research directions for optimizing sensor functionality and scalability. The findings underscore the potential of polysaccharide-based intelligent packaging as a sustainable and effective alternative to conventional methods, paving the way for broader commercial adoption.

Preparation of polyvinyl alcohol/carboxymethyl cellulose sodium/chitosan paper-based antimicrobial indicator cards using mixed anthocyanin with stability-colorimetric sensitivity: Monitoring freshness of carp

In this study, an anthocyanin solution with both high stability and sensitivity was successfully prepared through a blending method, and the optimal ratio was determined. Ultraviolet-visible spectroscopy analysis demonstrated that an increase in the proportion of black bean peel anthocyanins resulted in a deeper color and a more pronounced color change effect. Moreover, the stability of the blended anthocyanins was markedly enhanced with an increase in the proportion of purple cabbage anthocyanins, resulting in a slower decomposition rate under light, temperature, oxidation, and varying pH conditions. The blended anthocyanins, employed as a pH indicator, were utilized to prepare an antibacterial indicator card. It was observed that the mechanical properties of the coated paper remained unaltered by the ratio of the mixed pigments. The mixed pigments enhanced the stability of the antibacterial indicator card with respect to environmental fluctuations while facilitating more rapid and sensitive color transitions in the presence of ammonia and under disparate pH conditions. The application of indicator cards with five different anthocyanin ratios to fish resulted in a shelf life extension of 1–2 days compared to the control group and enabled real-time monitoring of fish freshness. A comprehensive evaluation demonstrated that the optimal indicator performance was attained when the mass ratio of black bean peel anthocyanins to purple cabbage anthocyanins was 1:1.

Development and evaluation of a precision heat treatment device for delaying postharvest softening of muskmelon

To extend the limited commercial storage of muskmelons due to insufficient shelf life, a heat treatment device with precise temperature control was designed and applied to three muskmelon varieties: "Xizhou Mi 25" (XZM), "Jinmi 3" (JM), and "Jiashi" (JS). The effectiveness of this device and the effect of heat treatment on the softening of muskmelons during storage were evaluated. The results indicated no significant difference between the temperatures set by the control system and the actual measured temperatures (p > 0.05), demonstrating the high accuracy of the temperature control system. After optimization of the heat treatment device, no thermal damage was observed in the heat-treated group of muskmelons. The energy consumption of the heat treatment device was only half that of the insulated tank. By the 18th day of storage, the protopectin (PP) content in the heat-treated group was significantly lower than in the control group. Correlation analysis showed that hardness was positively correlated with PP content and negatively correlated with water-soluble pectin (WSP). Additionally, cell wall metabolism-related enzyme activities were negatively correlated with PP content. These results indicated that the heat treatment effectively delayed muskmelon softening during postharvest storage. This study provides technical support for the industrial application of heat treatment devices in muskmelon preservation.