Shelf Life Research Articles

Assessment of Packaging Materials for Bulk Packaging of Mustard

A study was conducted to develop effective bulk packaging solutions for mustard, focusing on testing various packaging materials with liners and analysing shelf life for export purposes. To maintain the quality of spices, it is crucial to have oxygen and gas barrier properties to preserve aroma. To address this, a novel liner combination has been introduced to evaluate its effectiveness in extending the shelf life of mustard. Mustard was packed in nine types of packaging materials selected based on sustainability aspects and subjected to accelerated climatic conditions (38±1°C and 90±2% RH) for six months. Physico-chemical parameters were measured in triplicate. Throughout the exposure period, moisture content and water activity in the mustard increased exponentially. Significant changes in colour, aroma, and microbial growth were observed in samples packaged in PP woven bags without liners and multiwall paper bags. However, no damage to the packaging materials was noted during transport testing. The maximum shelf life was recorded for mustard packed in PP woven bags with liners and multiwall paper bags with aluminium foil. Hence, the results indicated that exploring advanced liner combinations can significantly enhance the shelf life and maintain the quality of mustard.

The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study

The issue of the microbiological spoilage of bakery products with an extended shelf life declared by the producer was the reason for searching for an effective solution. The aim of the investigation was to find the sources of infection, identify microorganisms causing product spoilage, and propose ways to eliminate the problem without the use of chemical preservatives in the product. It was found that the dominant contaminating microorganisms are yeasts of the genus Hyphopichia sp., Saccharomyces sp., and Candida spp., as well as molds—Aspergillus spp. and Penicillium spp. The microbiological quality of the production environment was assessed, and as a remedial action, a disinfection process was carried out. The influence of gas composition in MAP (modified atmosphere packaging) and the use of ethanol during packaging on the incidence of yeast or mold occurrence was checked. The effectiveness of using sourdough was also tested. The best results were achieved by using sourdough obtained with selected starter cultures and using a gas mixture for packaging in the proportion of 70% carbon dioxide and 30% nitrogen, without the addition of ethanol. These conditions ensured the expected shelf life of bakery products while maintaining their quality.

Effects of Red Vinasse on Physicochemical Qualities of Blue Round Scad (Decapterus maruadsi) During Storage, and Shelf Life Prediction

A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in fat content, thiobarbituric acid reactive substances (TBARS), composition of polyunsaturated fatty acids (PUFAs), pH value, texture, and sensory quality were studied at different storage temperatures (4 °C, 25 °C, and 37 °C). By analyzing the correlation between changes in sensory qualities and physical and chemical indexes, a first-order kinetic model and the Arrhenius equation were used to build a shelf-life prediction model for blue round scad during storage. The results showed that processing with red vinasse can significantly reduce the malondialdehyde (MDA) production and the decrease in PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (p < 0.05) during storage. Based on partial least squares regression (PLSR), the storage temperature and time have a significant impact on the PUFA composition in blue round scad, which changed less when the samples were stored at 4 °C and 25 °C, and they had better nutritional composition of fatty acids at lower temperatures. Among the PUFAs, DHA (C22:6n-3) and EPA (C20:5n-3) had higher relative contents and significantly decreased during storage (p < 0.05). Additionally, the processing with red vinasse can slow down the increase in total volatile basic nitrogen (TVB-N) value and pH of blue round scad, maintain the appropriate hardness, elasticity, cohesion and chewability, and improve the overall sensory quality of the fish. In addition, according to the results of model prediction based on TBARS value, the storage shelf life of blue round scad with red vinasse added was 55 d, 2.7 d and 28 h at 4 °C, 25 °C and 37 °C, respectively. The accuracy of the forecast model was high, and the relative errors of the measured values and predicted values were less than 10%. Thus, it not only provided a theoretical basis for the processing and application of red vinasse to Chinese traditional food, but also provided innovative ideas for the safe storage and high-value utilization of blue round scad.

Postharvest Management Techniques for Improved Shelf Life of Horticultural Crops: A Review

Postharvest management in horticulture is important for maintaining the quality, safety, and shelf life of produce, significantly impacting global food security and economic stability. This review explores critical advancements in postharvest practices, focusing on quality control, safety standards, and emerging technologies. Postharvest quality assessment involves the evaluation of physical, chemical, and sensory attributes, supported by microbiological testing to ensure food safety. Global standards like HACCP, GlobalG.A.P., and ISO 22000 provide frameworks for ensuring compliance and market access. Technological innovations, including near-infrared spectroscopy, hyperspectral imaging, and smart sensors, enable precise, real-time monitoring of produce quality, enhancing operational efficiency. Emerging technologies are revolutionizing the field; nanotechnology offers advanced packaging solutions that improve shelf life and food safety, while drones and AI enhance postharvest monitoring and logistics through real-time data collection and predictive analytics. Blockchain technology introduces unprecedented levels of traceability and transparency, ensuring accountability and rapid response to food safety issues. The integration of these technologies not only improves the efficiency and sustainability of postharvest systems but also aligns with consumer demands for high-quality, safe, and sustainably sourced produce. This holistic approach reduces post- harvest losses, enhances market competitiveness, and contributes to global efforts in ensuring food security. The synergy of traditional quality control methods with cutting-edge technologies paves the way for a resilient and adaptive post- harvest management system that meets the evolving challenges of the agricultural sector.

Review: Advances in Self-Preservation Techniques in Cosmetics Using Hurdle Technology

Preservatives are essential in cosmetic products to prevent microbial growth, extending product shelf life and ensuring user safety by minimizing infection risks. While traditional chemical preservatives have long been effective in protecting against microbial contamination, growing consumer concerns over their safety and potential health impacts are prompting a shift toward preservative-free or self-preserving cosmetic formulations. This shift has increased interest in developing products that maintain antimicrobial effectiveness without synthetic preservatives, with hurdle technology emerging as a promising approach.Originally applied in the food industry in the 1970s, hurdle technology involves combining multiple preservation strategies to inhibit microbial growth without relying on traditional preservatives. In cosmetic applications, hurdle technology can reduce or eliminate the need for synthetic preservatives by implementing several protective measures. These “hurdles” may include high manufacturing standards, protective packaging, emulsions that limit microbial growth, controlled water activity, and pH adjustments to create an environment less conducive to microbial survival.This review explores the adaptation of hurdle technology principles in cosmetics, focusing on techniques for creating self-preserving formulations. It highlights the role of multifunctional ingredients with natural antimicrobial properties, such as plant-derived essential oils, which can serve as alternatives to chemical preservatives. These ingredients not only inhibit microbial growth but also provide additional benefits, aligning with consumers' growing preference for natural, safe, and effective skincare options.

Effect of silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake.

This study investigated silver nanoparticle (SNP)/titanium dioxide polyethylene films as chemical preservative substitutes to increase the shelf life of oil cake. The research examined three types of packaging films: standard low-density polyethylene (LDPE), LDPE with 3% SNP, and LDPE with 5% SNP, and assessed their impact on oil cake shelf life. Analysis of packaging films included scanning and transmission electron microscopy (SEM and TEM), and Fourier-transform infrared spectroscopy. The study evaluated the effects of SNP on chemical and microbial stability on oil cakes in different storage days (1st, 15th, 30th, and 37th days) at 25 °C. Parameters such as moisture content, water vapor permeability, water activity, peroxide, fat acidity, texture, and microorganisms were studied. The results demonstrated that SNP-containing films can extend the shelf life of oil cake up to 37 days, marked by a significant decrease in microbial growth, particularly mold, compared to conventional packaging films. Notably, films with 5% SNP concentrations exhibited the highest efficacy in preserving the quality of the oil cake. Higher concentrations of SNP led to an increased reduction in microbial load and enhanced mold control while maintaining favorable quality assessment indices throughout the storage period from day 1 to day 30. Remarkably, oil cake packaged with a 5% SNP polymer film displayed the most promising outcomes, extending shelf life up to 30 days at 25 °C.

Machine Learning-Based Software for Predicting Pseudomonas spp. Growth Dynamics in Culture Media

In predictive microbiology, both primary and secondary models are widely used to estimate microbial growth, often applied through two-step or one-step modelling approaches. This study focused on developing a tool to predict the growth of Pseudomonas spp., a prominent bacterial genus in food spoilage, by applying machine learning regression models, including Support Vector Regression (SVR), Random Forest Regression (RFR) and Gaussian Process Regression (GPR). The key environmental factors—temperature, water activity, and pH—served as predictor variables to model the growth of Pseudomonas spp. in culture media. To assess model performance, these machine learning approaches were compared with traditional models, namely the Gompertz, Logistic, Baranyi, and Huang models, using statistical indicators such as the adjusted coefficient of determination (R2adj) and root mean square error (RMSE). Machine learning models provided superior accuracy over traditional approaches, with R2adj values from 0.834 to 0.959 and RMSE values between 0.005 and 0.010, showcasing their ability to handle complex growth patterns more effectively. GPR emerged as the most accurate model for both training and testing datasets. In external validation, additional statistical indices (bias factor, Bf: 0.998 to 1.047; accuracy factor, Af: 1.100 to 1.167) further supported GPR as a reliable alternative for microbial growth prediction. This machine learning-driven approach bypasses the need for the secondary modelling step required in traditional methods, highlighting its potential as a robust tool in predictive microbiology.

Highly Monodisperse Stable Gold Nanorod Powder for Optical Sensor.

Gold nanorods (GNRs) as plasmonic metal nanoparticles are valuable for optical applications due to their tunable plasmonic properties. However, conventional colloidal GNRs face significant optical instability during storage, which limits their practical use. In this work, we developed a highly dispersible GNR powder using an octadecyl trimethylammonium bromide (C18TAB)-assisted freeze-drying method, preserving the optical and chemical sensing properties of GNRs for over 4 months. Compared with C16TAB, C18TAB significantly enhances the GNRs dispersibility even at lower concentrations. Our study demonstrates that C18TAB forms a sponge-like crystal structure that prevents aggregation during the freeze-drying process. The resulting GNR powder retains its plasmonic features and water dispersibility, achieving near-identical optical properties to those of fresh GNR solutions. This stability enabled creation of a liquid-free colorimetric test kit with a long shelf life. This work marks a significant step forward in the use of GNRs as standard analytical reagents, opening new avenues for real-world applications.

The Role of Sanitation, Hygiene, and Safety Education in Enhancing Economic Efficiency in the Food Service Industry

The study aims to explore the crucial role of courses on Sanitation, Hygiene, and Safety in enhancing the standards of the food and beverage industry in Soppeng Regency. The methodology involves conducting surveys among food business operators and analyzing emic data to evaluate their knowledge of hygiene, sanitation, and safety practices. Findings reveal that many operators have limited awareness of food spoilage caused by microorganisms, and they receive insufficient training on maintaining workplace safety standards. This knowledge gap potentially undermines product quality and poses significant health risks to consumers. Additionally, the study identifies a lack of standardized guidelines for sanitation and safety that are consistently adhered to across the industry. The conclusion highlights the importance of continuous education and comprehensive training programs aimed at improving operators' knowledge of hygiene and sanitation, thereby addressing these shortcomings. Strengthening this understanding is crucial for supporting sustainable tourism, enhancing consumer confidence, and elevating overall service standards within the food and beverage sector in Soppeng Regency, fostering a safer and more appealing industry environment.

Study on The Impact of Gelatin Coating Containing Lactobacillus acidophilus and Lactobacillus reuteri on Chicken Fillets Shelf Life

The purpose of this study is to assess how chicken fillet shelf life and sensory evaluation are affected by 1% Gelatin coating containing Lactobacillus acidophilus PTCC 1643 and Lactobacillus reuteri ATCC 1655. Probiotic-containing cultures were introduced straight to the coating solution in this investigation. Measures were taken of the chemical (pH, TVB-N, peroxide value), microbiological (Total viable count (TVC), psychrotrophic count (PTC), Enterobacteriaceae, and Pseudomonas spp.), and sensory properties. During the storage of the chicken fillet, which was kept at 4° C for intervals of 0, 3, 6, 9, and 12 days, the antimicrobial properties of the coating in the groups treated with gelatin, Lactobacillus acidophilus, and Lactobacillus reuteri were significantly (p<0.05) higher than those in the control groups, despite the fact that the results showed the highest chemical properties and sensory score across all parameters. However, gelatin + Lactobacillus reuteri and gelatin + Lactobacillus acidophilus did not differ significantly (p<0.05). Additionally, samples treated with gelatin and probiotics showed no changes in color or texture, but their odor and taste scores decreased. We draw the conclusion that gelatin is an appropriate matrix for probiotic incorporation and long-term fillet storage.

Beet Root Peel Extract as a Natural Cost‐Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold‐Stored Trout Fillet

ABSTRACTIn this study, chitosan (C)‐polyvinyl alcohol (P) edible film containing bio‐fabricated nanosilver particles (nAg) (as antimicrobial agent) and beetroot peel extract (BRPE) (as antioxidant agent and pH indicator) was used as spoilage indicator in cold‐stored rainbow trout fillets. DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activity (43.02%), reducing power (2.87), and total phenolic content (360.50 mg GAE/g) of ethanolic BRPE were higher than aqueous extract. Silver nanoparticles were biosynthesized using silver nitrate reduction by chitosan, confirmed by UV–Visible spectroscopy, optical and scanning electron microscope images, and X‐ray diffraction analysis. The highest tensile strength (4.20 MPa) and elongation at break (118%) belonged to the CP‐BRPE film, and the lowest water vapor permeability (2.45 10−5 g/s/m/P) was related to the CP‐nAg film. Also, the lowest total viable count (6.17 log CFU/g), psychrotrophic bacteria (6.27 log CFU/g), Enterobacteriaceae (4.9 log CFU/g), pH (5.66), total volatile basic‐nitrogen (TVB‐N) (22.1 mg/100 g of fish), and thiobarbituric acid reactive substances (TBARS) (0.705 mg MDA/kg of fish) values of the packaged trout fillets were significantly (p ≤ 0.05) observed in CP‐BRPE‐gnAg treatment among the other treatments at the end of the storage period, and CP‐gnAg, CP‐BRPE, and CP treatments were in the next ranks, respectively. Colorimetric analysis of the used films showed that the films containing BRPE depicted color spectra of red to yellow at the same time as the spoilage symptoms initiated in the packaged fillets. It is concluded that BRPE not only increased the preservative effects of chitosan‐polyvinyl alcohol film containing green silver nanoparticles but also can be considered as a natural cost‐effective spoilage indicator of the rainbow trout fillets during cold storage time.

An Updated Assessment of Safety Strategies for Platelet Blood Concentrates (PCs): A Short Review Article

Background: Platelet concentrates (PCs) are one of the most used blood components in blood banks due to their essential role in treating thrombocytopenia, and while viral transmission has been largely addressed, bacterial contamination of platelet concentrates (PCs) are still regarded as a crucial safety concern. Objective: This short review aimed to consolidate current knowledge on the strategies followed in blood banks to maximize the quality and shelf life of platelet concentrates (PCs). Different methods of each strategy were considered, focusing on outcomes related to approved and effective outcomes. Methods: The current study is based on PubMed, Wiley, and Web of Science databases to assess donor selection, bacterial screening, and pathogen reduction technologies utilized for PCs quality. All articles were collected until April 2024. Studies utilizing approved interventions and relevant hospital outcomes were inclusive. However, repetitive data and unapproved methods were among the exclusive criteria. Collected published manuscripts were reviewed. Results: The studies reviewed and referenced in this article consensus that pathogen reduction technologies (PRTs) utilizing Ultraviolet rays (UV) was found to be effective in eliminating various bacterial contamination. Furthermore, the need for donor and bacterial screening is still essential and could not be overlooked. Pathogen reduction technologies (PRTs) remain important and valid despite studies suggesting the reduced platelet concentrates (PCs) quality and the need for frequent transmission of PCs. Some studies even foresee pathogen reduction technologies (PRTs) as replacing the cultural bacterial detection methods. Conclusion:We conclude that preventing bacterial contamination in platelet concentrates (PCs) requires a multifaceted approach. However, future research should focus on optimizing these strategies while minimizing their potential adverse effects on platelet function and safet

Khajur (Phoenix dactylifera L.): Medicinal importance in perspective of Unani medicine and pharmacological studies

The date palm (Phoenix dactylifera L.) is recognized as one of humanity's earliest cultivated plants, having served as a food source for over 6000 years. It holds a prominent status as the most favoured fruit in the Middle East and North Africa. Date fruit has a long history of consumption and traditional medicinal use. Whether eaten fresh or dried, dates offer a rich source of energy due to their exceptional nutritional content and extended shelf life. They provide an economical means of obtaining essential nutrients including carbohydrates, proteins, vitamins, minerals and dietary fibers. Furthermore, date fruit exhibits a diverse range of pharmacological effects including antimicrobial, anti-inflammatory, anti-diabetic, anticancer, antihyperlipidemic and many more. It is also beneficial in disorders of paralysis, sexual debility, fever etc. Date palm fruits offer a natural and safe alternative or complement to synthetic drugs in managing numerous health conditions. Keywords: Dates, Phoenix dactylifera, Arecaceae/Palmae, Khajur, Unani Medicine.

Stability of closed and needle-punctured vials of Porvac® subunit vaccine against classical swine fever subjected to thermal stress.

Classical Swine Fever (CSF) is still one of the most economically important viral diseases of pigs. In endemic countries, the disease is controlled mostly through vaccination; hence, the availability of safe and effective vaccines is of utmost importance. Vaccines intended for application in developing countries must also be thermally stable, since the infrastructure needed to maintain a cold chain in those countries is usually lacking. Porvac® is a second-generation subunit marker vaccine against CSF that has demonstrates to be safe and protective. Previous studies have also shown that the vaccine is stable for 1 week at 37 oC and have a shelf life of at least 36 months at 2-8 oC. The aim of this work was to further explore the accelerated stability of Porvac® by assessing the physicochemical properties of the emulsion, and the safety and immunogenicity of the vaccine subjected to more drastic conditions of thermal stress: (1) 25 oC for 12 months; (2) 30oC and 37 oC for one month and (3) 15 days at 37°C after the cap of the vials had been needle-punctured. The vaccine subjected to all these conditions did not show significant changes in the physicochemical properties of the emulsion; did not produce local or systemic adverse reactions in pigs, and the chromatographic profile of the recovered antigen was preserved. All vaccinated swine developed neutralizing antibody titers ≥ 1:1000 at 28 days post vaccination. Porvac® is stable in all the experimental conditions tested, even after cap puncture, and retains the capacity to induce high titers of neutralizing antibodies, well above the threshold of protection. These results reinforce the robustness of the vaccine, and support its use as a very attractive alternative to modified live vaccines in developing countries endemic for CSF.

Supernatant of plant-associated bacteria potency against biofilms formed by foodborne pathogen and food spoilage bacteria.

Food products are often contaminated by pathogens and spoilage bacteria. Most of them can form biofilms, a community of cells embedded in protective extracellular matrix layers resistant to harsh conditions, including antibiotics. Therefore, alternative antibiofilm agents are required to overcome biofilm formation. This study aims to determine and quantify the antibiofilm activity of supernatants from plant-associated bacteria against biofilms of foodborne pathogen and food spoilage bacterium, namely Bacillus cereus and Bacillus subtilis. Plant-associated bacteria (PAB) have shown promising antibiofilm activities against biofilm-forming pathogens in previous studies. Thirteen PAB isolated from Ternate, Indonesia were used in this study. Supernatants of PAB were subjected to antimicrobial activity and quorum quenching detection, both using the well diffusion method. Four supernatants inhibited the growth of B. subtilis, but none affected the growth of B. cereus. Eight supernatants were able to disrupt the quorum sensing system of an indicator bacterium, wild-type Chromobacterium violaceum. Biofilm inhibition and destruction were quantified using 96-well microplates. The highest biofilm inhibition and destruction activities of PAB supernatants against each of B. cereus and B. subtilis biofilms were > 76%, and were later confirmed by light microscope and scanning electron microscope. Brine shrimp lethality assay (BSLA) was conducted and revealed that the selected PAB supernatants were non-toxic. The 16S rRNA gene of PAB were sequenced and they showed similarities to Bacillus, Priestia, and Chryseobacterium. Compounds in the supernatants were determined by GC-MS which revealed contents of fatty acids, ethyl esters, and diketopiperazines. Therefore, PAB supernatants have potential as antibiofilm agents against biofilm formed by Bacillus cereus and Bacillus subtilis.

Sublethal injury and recovery of Escherichia coli O157:H7 after dielectric barrier discharge plasma treatment.

Dielectric barrier discharge (DBD) plasma can be used to control food spoilage and food pathogens. However, DBD plasma may induce sublethal injury in microorganisms, constituting a considerable risk to food safety. This research was designed to investigate the sublethal injury and recovery of Escherichia coli O157:H7 after DBD plasma treatment. The results indicated that the sublethal injury ratios of cells rose along with the augmentation of treatment time and input power of DBD plasma under mild treatment conditions, whereas injury accumulation ultimately culminated in cell death. The highest sublethal ratio of 99.3% was obtained after DBD plasma treatment at 18W for 40s. When solutions such as phosphate buffered saline (PBS), peptone water, glucose solution, and tryptic soy broth (TSB) were used for cell recovery, TSB was proven to be the most efficacious, facilitating the completion of recovery within 2h. The repair ratio of injured cells increased as the recovery pH (3.0-7.0) and temperature (4-37 ºC) increased. Moreover, Mg2+ and Zn2+ were demonstrated to be necessary for the recovery process, while Ca2+ presented a weak effect. Understanding the sublethal injury of bacteria resulting from DBD plasma treatment and their repair conditions can provide useful insight into avoiding the occurrence of sublethal injury as well as inhibiting the occurrence of recovery during food processing and storage.

Impact of High Hydrostatic Pressure and UV-C Radiation on Total Aerobic Bacteria in Minas Frescal Cheese.

Minas Frescal cheese (MFC) is a perishable product with high water activity and neutral pH, conditions that favor the development of microorganisms. Total aerobic bacteria (TAB) can deteriorate the cheese, negatively affecting its sensory characteristics. By controlling TAB, the shelf life of the product is extended and its quality is maintained, contributing to meeting consumer expectations. This study aimed to evaluate the individual and combined effect of technological treatments of high hydrostatic pressure (HHP) and ultraviolet C radiation (UV-C) on the TAB count present in the natural microbiota of MFC, as an alternative to control the microbiological quality of this product. After production, MFC were subjected to treatments with different levels of HHP (100 to 400 MPa/10 min) and UV-C (0.097 to 0.392 J/cm2.s-1). The combinations of HHP and UV-C doses were determined by a central composite rotational design (CCRD). The model efficiently described the individual and combined effect of HHP and UV-C on TAB, demonstrating that gradually increasing HHP levels reduces TAB counts in MFC, regardless of the UV-C dose applied. This study contributes significantly to the literature by providing new insights into how these technologies can be used to improve the microbiological quality of fresh cheeses.

The Application of 1-MCP in Combination with GABA Reduces Chilling Injury and Extends the Shelf Life in Tomato (Cv. Conquista)

Tomatoes have a short shelf life, and refrigeration is commonly used to extend tomato quality. However, suboptimal temperatures can lead to chilling injury (CI), reducing their marketability. In this study, the combined application of 10 mM γ-aminobutyric acid (GABA) and 0.5 µL L−1 of 1-methylcyclopropene (1-MCP) were used as strategies to reduce postharvest CI and prolong storability during tomato commercialization. Both treatments have individually demonstrated their effectiveness in lowering physiological disorders in tomatoes. When applied, the combined treatment resulted in the lowest CI and rot incidence levels compared with the control and individual treatments. Additionally, the combined application effectively delayed weight loss, fruit softening, respiration rate, ethylene production, and increased chlorophyll and flavonoid content. The synergistic application of these substances improved the postharvest quality during storage, reducing quality losses. For this reason, the combination of GABA and 1-MCP could be an effective tool to minimize tomato waste during commercialization by increasing resilience to cold storage and extending the overall fruit shelf life during refrigerated storage.

Application of Natural Antioxidants from Fruits Waste for Improving Egg Quality Characteristics

Fruit waste poses a significant global challenge, with the Food and Agriculture Organization (FAO) reporting that about 1.3 billion tons of food is wasted annually, contributing to environmental and economic challenges. The major fruit-producing countries (United States, China, India, and Brazil) are responsible for a large portion of this waste. Fruit waste contains different bioactive compounds like polyphenols, flavonoids, vitamins, and carotenoids, which are, in large part, underutilized regardless of their antioxidant properties. These compounds can play an important function in poultry nutrition, offering natural alternatives to synthetic antioxidants. Reintegrating fruit waste into poultry diets might have potent benefits on the nutritional quality and shelf life of eggs. Some studies reported that bioactive compounds from fruit waste improve the oxidative stability of eggs and the nutritional content, potentially extending shelf life during storage. Additionally, antioxidant compounds from fruit waste have been shown to improve yolk coloration and some egg quality parameters while reducing reactive oxygen species, which cause lipid oxidation. Their inclusion in poultry diets can lower feed costs, promote animal welfare, and reduce the environmental impact of fruit waste. This review highlights some key fruit wastes, such as citrus, apple, grape, rosehip, sea buckthorn, and banana, among others, which are natural reservoirs of bioactive compounds beneficial for poultry nutrition. This strategy aligns with FAO sustainability goals, addressing both food waste and animal nutrition challenges. Future studies should focus on optimizing the inclusion rates of these natural antioxidants in poultry diets to maximize their benefits.

Development and Application of Mucilage and Bioactive Compounds from Cactaceae to Formulate Novel and Sustainable Edible Films and Coatings to Preserve Fruits and Vegetables—A Review

The accelerated ripening and senescence of fruits and vegetables is characterized by various biochemical changes that hinder the maintenance of their postharvest quality. In this context, developing edible films and coatings formulated with natural and biodegradable materials emerges as a sustainable strategy for preserving the quality parameters of these products in replacement of conventional petroleum-based packaging. Recently, plant-based polymers, including mucilage from different cactus species and/or their bioactive compounds, have been investigated to develop edible films and coatings. As the available literature indicates, the Opuntia genus stands out as the most used for mucilage extraction, with the cladode being the most exploited part of the plant. Conventional extraction methods are widely employed to obtain mucilages, which are applied to fruits and vegetables after being combined with plasticizing and cross-linking agents. In general, these films and coatings have proven effective in prolonging the shelf life and maintaining the nutritional, physical, and sensory quality of fruits and vegetables. Given their preservation potential, combining cactus mucilages with bioactive compounds, probiotics, and prebiotics represents an emerging trend in developing functional films and coatings. However, some limitations have been identified, such as the underutilization of different species and parts of the plant, the lack of standardization in extraction methods, and the absence of studies on the effects of the physicochemical properties of mucilages in the formulation and characteristics of films and coatings. Therefore, overcoming these limitations is essential for developing edible films and coatings with enhanced techno-functional properties and greater commercial viability.