Product Deterioration Research Articles

Integrated Assortment, Shelf Space, and Inventory Decisions in Retail considering Product Deterioration with Elasticity and Positioning Effects

Integrated Assortment, Shelf Space, and Inventory Decisions in Retail considering Product Deterioration with Elasticity and Positioning Effects

Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics

The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and cannot accomplish the detection of product deterioration caused by low enzyme activity. In this study, an attempt was made to analyze the relationship between enzymatically cleaved peptides and product quality using peptidomics techniques. The impact of psychrophilic bacteria proteases on the quality of UHT milk was investigated based on peptidomics by exogenously adding proteases. The results indicated that the protease activity and protein hydrolysis increased significantly in UHT milk over the storage period. Through peptidomic analysis, 2479 peptides were identified, in which 32 proteins linked to the identified peptides. 17 potential marker peptides, including αS1-casein143–156, β-lactoglobulin99–108, and β-casein39–66, were screened. The correlation of all identified peptides with protease activity and protein hydrolysis was explored by the weighted gene co-expression network analysis (WGCNA) method. The peptidomics technology helps to study the release or degradation of peptides in UHT milk during storage, which can be applied to monitor the shelf life of UHT milk and predict spoilage.

Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage.

The deterioration of meat products is significantly influenced by the oxidation of lipids. The addition of antioxidants is one of the accepted methods to retard lipid oxidation. The goal of this research was to encapsulate tomato powder with chia seed mucilage by lyophilization. Tomato powder and chia seed mucilage were used as the wall material at three ratios 1:1 (T1:C1), 2:1 (T2:C1), and 1:2 (T1:C2). The particle size, encapsulation efficiency, rheology, and solubility index of the beads were assessed. Three sausage samples, including the control, 3% w/w tomato powder (TPsample), and 6% w/w bead (EnTPsample), were produced. The color, texture, peroxide, thiobarbituric acid, and sensory parameters of the sausage were analyzed during storage. The results showed that T2:C1 had a maximum encapsulation efficiency (44.71%) with particle size (172.31 nm). T1:C1 had a highly significant value in the solubility index (90.09% w/w), but for the viscosity parameter, T1:C2 had a maximum value among the samples. FTIR and X-ray diffraction analyses demonstrated successful encapsulation in all samples. The water holding capacity (6.92% w/w), hardness (2992.5 g), and gumminess (2772.3 g) were the highest, but cooking loose (10.98% w/w) the lowest in the EnTPsamples. Higher color and odor scores were recorded for the EnTPs. In addition, the encapsulated tomato powder had a significantly (p < 0.05) lower peroxide value (7.34 mEq/kg) and thiobarbituric acid (2.09 mg MDA/kg) in the sausages than in the other samples. In conclusion, the incorporation of EnTPsample as a polyphenol component in cocktail sausages is more advantageous than TP alone.

Impact of Harvest Method on Development of European Sea Bass Skin Microbiome during Chilled Storage

European sea bass (Dicentrarchus labrax) is one of the most significant species farmed in the Mediterranean, yet a very perishable product. Its quality deteriorates rapidly as a result of three mechanisms: microbial activity, chemical oxidation, and enzymatic degradation. Microbial spoilage is the mechanism that contributes most to the quality deterioration of fresh and non-processed fish. To this end, our study aims to identify for the first time the combined effect of aquatic environment and harvest method on the composition and trajectory at storage at 0 °C of the European sea bass skin microbiome. Sampling was performed in two commercial fish farms in Western (WG) and Central Greece (CG) where fish were harvested using different methods: direct immersion in ice water or a mixture of slurry ice; application of electro-stunning prior to immersion in ice water. Samples were collected on harvest day and one week post-harvest. To profile the bacterial communities in the fish skin, 16S ribosomal RNA gene sequencing was used. The results and the following analyses indicated that the aquatic environment shaped the original composition of the skin microbiome, with 815 ASVs identified in the WG farm as opposed to 362 ASVs in the CG farm. Moreover, Pseudomonas and Pseudoalteromonas dominated the skin microbiome in the WG farm, unlike the CG farm where Shewanella and Psychrobacter were the dominant genera. All these genera contain species such as Shewanella putrefaciens, Pseudomonas aeruginosa, Pseudoalteromonas spp., and Psychrobacter sp., all of which have been implicated in the deterioration and spoilage of the final product. The different harvest methods drove variations in the microbiome already shaped by the aquatic environment, with electro-stunning favoring more diversity in the skin microbiome. The aquatic environment in combination with the harvest method appeared to determine the skin microbiome trajectory at storage at 0 °C. Although Shewanella had dominated the skin microbiome in all samples one week post-harvest, the diversity and the relative abundance of genera were strongly influenced by the aquatic environment and the harvest method. This study sheds light on the hierarchy of the factors shaping the fish skin microbiome and their importance for controlling post-harvest quality of fresh fish.

Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality.

Milk is an ideal environment for the growth of microorganisms, especially psychrotrophic bacteria, which can survive under cold conditions and produce heat-resistant enzymes. Psychrotrophic bacteria create the great problem of spoiling milk quality and safety. Several ways that milk might get contaminated by psychrotrophic bacteria include animal health, cowshed hygiene, water quality, feeding strategy, as well as milk collection, processing, etc. Maintaining the quality of raw milk is critically essential in dairy processing, and the dairy sector is still affected by the premature milk deterioration of market-processed products. This review focused on the recent detection and control strategies of psychrotrophic bacteria and emphasizes the significance of advanced sensing methods for early detection. It highlights the ongoing challenges in the dairy industry caused by these microorganisms and discusses future perspectives in enhancing milk quality through innovative rapid detection methods and stringent processing controls. This review advocates for a shift towards more sophisticated on-farm detection technologies and improved control practices to prevent spoilage and economic losses in the dairy sector.

Complementary deteriorating products within a flexible production system: a sustainable approach

The nature of complementary products is the dependency of one product on the other for utility. Further, the complementary products with deteriorated nature create a challenging environment for a suitable strategy. How does an industry deal with complementary deteriorated products at the retailer’s house? The present study deals with two complementary deteriorating products in a two-echelon supply chain management. The deterioration of complementary products increases with time, and the deterioration rate is taken as the function of time. Complementary deteriorating products are manufactured by two manufacturers and sold to a common retailer. Manufacturers use a flexible production system to produce products and a single-setup-multiple-delivery policy to deliver those products. Under the flexible production system, emissions from setup, holding products, disposal, and transportation of products are considered. A carbon tax policy is used to reduce emissions. This study aims to optimize the total profit of the supply chain by finding a suitable sales strategy. The total profit is maximized by acquiring the optimal values of the retail price, cycle time of the retailer, production rate, and number of shipments. The numerical result shows that the profit becomes maximum when complementary products are less dependent on each other. The result indicates that adapting the flexible production system increases the total profit by 1.86% and decreases total emissions by 5.36% than a traditional production system.

Research on the quality deterioration of ultrahigh temperature milk products during shelf life: core microorganisms and related characteristics

Commercial sterility does not guarantee the sustained stability of ultrahigh temperature (UHT) milk over 6 months shelf life. We explore the microbiota presented in normal (SZ) and quality deteriorated UHT milk (QY and WY) products from the same brand. Based on high-throughput sequencing research results, 11 phyla and 54 genera were identified as dominant microbiota. Pseudomonas, Streptococcus, and Acinetobacter as core functional microbiota significantly influenced the UHT milk quality properties. Moreover, principal component analysis (PCA) and multivariate analyses were used to examine the quality characteristics, including 11 physicochemical parameters, 10 fatty acids, and 2 enzyme activities, in normal and quality deteriorated UHT milk. We found that the abundance of Pseudomonas increased in quality deteriorated milk (WY) and showed a significant positive correlation with heat-resistant protease content. Acinetobacter in quality deteriorated milk (QY) also considerably contributed to the content of heat-resistant lipase, which resulted in spoilage deterioration of UHT milk.

Novel Aspects and Directions in Pest Control and Management - Proteins with Insecticidal Properties

Abstract: In addition to the economic losses because of insect pests, a significant part of insect pests can instantly lead to the deterioration and mildew of agricultural products, which all have great hidden hazards to human health. In view of insect pests, the principle means of control and prevention in China is spraying chemical agents. Nevertheless, spraying a large number of chemical factors to control insect pests for a long time will not only have a consequential impact on the ecological environment, but also make insect pests boost resistance, and because a large number of chemical residues on the surface of crops will also have an unfavourable impact on the human body. The detection and application of insecticidal proteins are of great significance for the progress of modern insecticidal science. This article studies the research progress of insecticidal proteins and considering their target pests, lists their common insecticidal utilization scenarios, and anticipates the development direction of insecticidal proteins in the future.

Experimental assessment of ozonated ice: Preparation, stability, and preservation effects on shrimp (Metapenaeus ensis)

Ozonated ice not only retains the inherent performance and function of ozone, but also serves as a cold source for food preservation. However, its preparation is challenging due to the low solubility and instability of ozone in water. So here, the major preparation techniques and the storage stability of ozonated water and ice were studied. Besides, the impact of ozonated ice treatment on the quality of shrimp (Metapenaeus ensis) was explored. To achieve these ends, a set of ozonated ice preparation devices was established, and the optimal conditions for producing ozonated water and ice were confirmed as follows: using 0 °C deionized water as the water source, achieving an outlet flow rate of 80 L/h, cyclically mixing gas-liquid twice, adding 1.0 g/kg of polyoxypropylene oxyethylene glycol ether (POGE), and freezing at −80 °C. Regarding ozone stability, an increase in initial ozone concentration and storage temperature, along with a decrease in water purity, resulted in a shorter half-life of ozone in water. Additionally, a lower storage temperature was conducive to prolonging the half-life of ozonated ice, while the addition of POGE had little effect. In practical application, under the optimal conditions for producing ozonated water and ice without POGE, shrimp stored in ozonated ice demonstrated superior sensory scores, whiteness values, and shear force compared to those stored in normal ice. Concurrently, they displayed reduced levels of TVC, TVB-N, and pH. Furthermore, the application of ozonated ice treatment mitigated blackening and improved odor quality. Consequently, this research offers a scientific foundation for the industrial application of ozonated water and ice and serves as a reference for preventing the deterioration and quality loss of shrimp and other seafood products.

Development of an electrochemical sensor based on platinum nanoparticles/iron-based metal–organic framework composite for efficient determination of butylated hydroxyanisole

Butylated hydroxyanisole (BHA), a synthetic antioxidant, is widely used in the food industry to prevent the oxidative deterioration of food products. Developing rapid, simple and sensitive methods for BHA determination is of great importance to ensure the safety and quality of food. In this study, we developed an amperometric sensor based on iron-based metal–organic framework and platinum nanoparticle modified glassy carbon electrode (PtNP/Fe-MOF/GCE) for efficient determination of BHA. The Fe-MOF was synthesized by the solvothermal method and characterized using various techniques such as powder X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry. The synthesized Fe-MOF was modified onto GCE, and platinum nanoparticles were electrodeposited onto the Fe-MOF/GCE. Scanning electron microscopy and energy dispersive X-ray spectroscopy were utilized to enlighten the surface morphologies of the electrodes during the modification steps. Electrochemical characterization of the modified electrodes was performed by cyclic voltammetry and electrochemical impedance spectroscopy. Under the optimum conditions, the PtNP/Fe-MOF/GCE showed excellent electrocatalytic activity towards BHA oxidation due to its large surface area, porosity, and metal sites. The PtNP/Fe-MOF/GCE sensor exhibited a wide linear range from 6.0 × 10-8 to 5.4 × 10-5 M and a low detection limit of 9.4 × 10-9 M. The analytical applicability of the PtNP/Fe-MOF/GCE was tested by the analysis of BHA in potato chips samples.

LIPID OXIDATION AND MICROBIAL LOAD OF SUYA (TSIRE) AS AFFECTED BY MORINGA OLEIFERA LEAF POWDER

Lipid oxidation is the primary process responsible for quality deterioration of meat and meat products during storage This study was carried out to evaluate lipid oxidation and microbial load of Suya (tsire) as affected by Moringa oleifera leaf powder (MOLP). Semi membranous muscle from a mature bull excised from the thigh cut was used. It was sliced into thin sheets of 0.15-0.30mm thickness. Fresh green Moringa leaves were harvested, washed with distilled water and oven dried at 50°C for 48 hours to maintain its greenish colour and nutritive value. The leaves were ground and sieved with 0.2mm fine mesh to obtain the Moringa leaf powder. The study comprised of five treatments with ten replicates in a completely randomized design. Treatment one was the control (no MOLP) while treatments two, three, four and five were formulated with suya ingredient at 2.5, 5.0, 7.5, and 10% inclusion levels of MOLP respectively. Product was analyzed for lipid oxidation and microbial load at days 0, 3, and 6 kept under refrigeration. The results showed that there were significant differences (P&lt; 0.05) in lipid oxidation among treatments. On day 0, treatment one had the highest value of 0.13mgMalonaldehyde/kg while the least value of 0.09mgMalonaldehyde/kg was recorded in treatment five. The same trend of significance (P&lt;0.05) was observed on day 3 and day 6. On day 0, microbial load was lower in treatment five while treatment one had the highest microbial count, this trend of significance (P&lt;0.05) also was observed product on day 3 and day 6. The result of this study shows that the use of MOLP up to 10% reduced the rate of lipid oxidation and microbial load of suya (Tsire).

Understanding the deterioration of hydration products in alkali-activated slag/Portland cement exposure to sulfate attack

The deterioration of different phases under sulfate attack is a critical durability problem for cementitious materials. Alkali-activated slag (AAS) is a kind of low carbon footprint cementitious material, whose hydration products are quite different from that of Portland cement (PC). The specific variations in the behavior of different hydration products under sulfate attack in PC and AAS have not been comprehensively explored. In this paper, a combination of BSE and EDS techniques was applied to investigate the change of various hydration products in PC and AAS before and after exposure to sulfate solutions. The results indicate that the unhydrated slag in AAS is more stable than the unhydrated C2S and C3S in PC paste after exposure to deionized water and sulfate solutions, and obvious substitution of Ca by Mg can be found for C2S and C3S after exposure to MgSO4 solution. In PC sample, the Ca/Si reduction of outer product after deterioration in different solutions is less significant than that of inner product, mainly due to the existing of Ca rich phases intermixed in Op. While in AAS, the change of Ca/Si in dark rims in different solutions is consistent with that of C-A-S-H presented in the matrix. After exposure to sulfate solutions, no significant sulfate rich area can be observed for AAS, which should mainly be attributed to the relatively slower formation of gypsum in AAS due to the absence of highly soluble calcium-rich phases like portlandite in PC.

Multifunctional pectin-based films containing schiff base triggered by pH microenvironment for freshness monitoring and preservation of fresh-cut papayas

Smart packaging materials display prospect to delay the deterioration of fresh agricultural products. In this study, pectin-based composite films were prepared with synthesized Schiff base compounds (GS) by γ-aminobutyric acid (GABA) and syringaldehyde (SA). The scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR) and x-ray diffraction (XRD) showed the cross-linking structures and good compatibility between GS and pectin in the composite films. The films incorporating GS had excellent texture density, water resistance, shielding ability of UV light and partial visible light, as well the ABTS and DPPH radical scavenging activity achieved 90.19% and 85.37%, respectively. The films displayed inhibition of E. coli, S. aureus, and B. cinerea, and were sensitive to color changes with different pH conditions. The GSP films monitored the freshness of fresh-cut papayas with color changes and effectively delayed the ripening of papaya. Therefore, the intelligent and active films triggered by pH microenvironment showed potential application in fruit preservation as packaging materials.

Influence of biodegradable polymer films on conformation of polydiacetylene–silver nanocomposites as colorimetric time–temperature indicators

Time–temperature indicators (TTIs) are used to monitor the quality of packaged products by providing a visual indication of product deterioration due to time and temperature during transportation, storage, and distribution. This study aimed to investigate the effect of biodegradable polymer films on the limits of the color change mechanism in polydiacetylene. TTIs were prepared using biodegradable polymer films based on carboxymethyl cellulose, polyvinyl alcohol (PVOH), chitosan, and carboxymethyl chitosan (CMCh) with thermochromic properties provided by silver nanoparticles–polydiacetylene (10 % w/w AgNP–PDA). Vesicle and core–shell structures of AgNP–PDA appeared in the chitosan- and PVOH-based films owing to the effects of functional groups in the base polymer. Total color difference measurements indicated that the AgNP–PDA-containing films exhibited color changes in response to storage at 35 ℃ for a total of 14 days. Specifically, the AgNP–PDA in the chitosan- and PVOH-based films produced noticeable color changes from blue to reddish-purple or reddish-brown, respectively, which was influenced by the core–shell structure of AgNP–PDA embedded in the base polymer. The developed films are very promising for applications as TTI devices for tracking fresh products, supported by the compatibility of activation energy (Ea) from 29 to 79 kJ/mol.

Novel technologies for producing tridimensional cellulosic materials for packaging: A review

Petroleum-based packaging have been developed during the last century to transport and protect many products, regardless of the field of applications (food, electronics, cosmetics, leisure, etc.). Such protection has been very useful for the development of our society by favoring economic growth, limiting food waste and product deterioration, and consequently avoiding strong environmental impacts. An environmental concern has now been taken into consideration by numerous countries, with several legislations being promulgated to avoid or limit plastic waste. In this context, cellulose emerges as an alternative material for packaging applications since it is bio-based, biodegradable, and in most cases recyclable in an existing stream.However, most of the existing cellulose packaging is based on roll-to-roll 2D products or plied boxes and is not suitable to substitute plastics in 3D-shaped packaging. Recently, the interest in molded cellulose has increased exponentially thanks to new adaptations of raw materials and processes. Alternatively, research groups and companies try to adapt the injection molding to the production of cellulose-based packaging solutions.This review details for the first time the various processes and recent works in this direction. After proposing the basics of cellulose, this work focuses on the different types of molded cellulose and the novel strategies to produce 3D cellulose-based materials.

Detection and Characterization of Virulent Pseudomonas aeruginosa genes in Fresh Fish at Al-Diwaniya City Market, Iraq.

Fish meat is more susceptible to pathogen contamination than other protein-rich foodstuffs due to its high deterioration. Pseudomonas aeruginosa is considered one of the most common microbial strains responsible for the deterioration of fish and seafood products. the study's goals are to detecting virulence variables Pseudomonas aeruginosa and estimating the level of contamination in a fish sample, In this research, 120 fresh fish samples, gathered from a the local Diwaniyah city market local fish meat sample. including (60 marine fish and 60 common carp (Cyprinus carpio). The isolates were subjected to numerous biochemical, microbiological, and molecular analyses, and the results showed that about 26 samples were contaminated with Pseudomonas spp. performed on 21.6% of the total sample. Polymerase chain reaction (PCR) was used to amplify 539 bp, 511 bp, and 495 bp, for 16S DNA, Tox A, and Tox S respectively. A total of 21 Tox A genes were identified in 26 P. aeruginosa isolates, whereas the ToxS gene was detected in 17 of the same isolates. According to the results Pseudomonas aeruginosa isolated from fish samples contains multiple virulence factor genes, indicating high pathogenicity, which may affect consumer health because these variants exhibit the capability to increase the pathogenesis of the microorganisms with the severity of the infection and cause economic losses

A challenge test on Pseudomonas spp. as spoiling microorganism in fish fillets

Fish fillets are highly susceptible to spoilage, with Pseudomonas spp. bacteria being among the main culprits. To maintain products’ quality and safety, it is important to control the load of these microorganisms and understand their growth potential in fish fillets. However, setting up challenge tests might be hard due to the difficulty of differentiating intentionally inoculated bacteria from those already present on the fillets. To overcome this obstacle, a pilot study using Pseudomonas aeruginosa, a clinically significant bacterial species that is rare in food, was conducted. Vacuum-packed Northern cod, salmon, and plaice fish fillets were experimentally inoculated and subjected to trials at both refrigeration (4 °C) and thermal abuse temperatures (from +4 °C to +6 °C and then to +8 °C). The results showed that the growth potential of Pseudomonas aeruginosa in all the fish fillets was less than 0.5 Log10 CFU/g. This confirms that vacuum packaging could reduce the multiplication of Pseudomonas spp. in the fish fillets and underlines as it is crucial to have fish fillets containing initial loads of Pseudomonas between 104-105 CFU/g or lower at the beginning of the shelf life in order to control the deterioration rate of the product. This study provides a basis for developing further challenge tests for Pseudomonas spp. in the fish industry and highlights the importance of controlling initial loads of Pseudomonas to prevent product deterioration during the shelf life.

A model of an integrated supply chain with imperfect production, product deterioration, and quality inspection errors

A model of an integrated supply chain with imperfect production, product deterioration, and quality inspection errors

A two-phase production inventory model for imperfect quality items with multivariate demand, upstream and downstream credit period offers under a carbon tax, and green subsidy

Generating customer-friendly products is a big task nowadays. Green products are famous all over the world now. In quite few manufacturing processes, carbon emissions become an unavoidable fact. To reduce emissions, the government enacted enormous rules and regulations. This developed model consists of a supply chain with two phase production containing defective products and rework through the same manufacturing system, where the product deterioration is considered after production and rework (i.e. where the deterioration starts when the product is out for sale), as three cases: (1) no deterioration, (2) instantaneous deterioration and (3) non-instantaneous deterioration. Demand function is selling price, green product price, advertisement and credit period dependent for first two cases and for case 3, the market scale of the demand is exponentially increasing considering uncertainty. Supplier offers a full credit period offer to the retailer and the retailer gives a partial credit period offer to his customer. Various methods are implemented to reduce carbon emissions during various production processes, and we have implemented preservation technology to reduce emissions even with a carbon tax policy involved. With government subsidies, the greenness of the product is considered to make it more environmental friendly. Numerical examples and sensitivity analysis are carried out to verify the results of the developed model.

Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.

Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.