Shelf Life Of Products Research Articles

DNA-Based Chemical Unclonable Functions for Cryptographic Anticounterfeit Tagging of Pharmaceuticals.

Counterfeit products are a problem known across many industries. Chemical products such as pharmaceuticals belong to the most targeted markets, with harmful consequences for consumer health and safety. However, many of the currently used anticounterfeit measures are associated with the packaging, with the readout method and level of security varying between different solutions. Identifiers that can be directly and safely mixed into the product to securely authenticate a batch would be desirable. For this purpose, we propose the use of chemical unclonable functions based on pools of short random DNA oligos, which allow the integration of a cryptographic authentication system into chemical products. We demonstrate and characterize a simplified workflow for readout, showing that results are robust and clearly differentiate between the correct tag and a counterfeit. As a proof of concept, we demonstrate the labeling of an acetaminophen formulation with a chemical unclonable function. The acetaminophen was successfully authenticated from a subsample of the product at a DNA admixing concentration of below 50 ng/g. Stability tests revealed that the readout is stable at room temperature for several years, exceeding the shelf life of most drug products. Our work thus shows that chemical unclonable functions are a valid alternative to state-of-the-art anticounterfeit methods, enabling a secure authentication scheme that is physically linked to the product and safe for consumption. The method is widely applicable beyond pharmaceuticals, allowing for more secure product tracing across industries.

Physico-mechanical Properties of Nano Bio-films For Application in Food Packaging

Petroleum-based packaging has long dominated the packaging industry, raising environmental concerns. As a result, the packaging industry has started using nano bio-plastics. Incorporating nanoparticles, nano bio-plastic packaging helps in prolonging product shelf life. Additionally, packaging manufactured of nano bio-plastic is made of biodegradable polymers. Nano bio-films made from polylactic acid (PLA) and nanoclay were produced using a solvent casting process. 1.0%, 3.0% and 5.0% (wt.) of nanoclay were added to the PLA solution. The mechanical, chemical, morphological and transparency properties of nano bio-films were investigated. To improve their suitability for food packaging applications, tensile test, Fourier-transform Infrared Spectroscopy (FTIR), scanning electron microscopy (SEM) and UV-barrier test were performed. With tensile strength (TS) of 30.36 MPa and elongation at break (EAB) of 7.05%, respectively, nano bio-films with 3.0 wt. % nanoclay demonstrated higher mechanical properties than pure PLA film with about 35% of increment. In aspects of FTIR analysis, no significant differences were found with both nano bio-films and pure PLA film. The SEM morphology shows that adding nanoclay at 3.0 wt. % improves the adhesion between the PLA matrix and the nanoclay. The addition of nanoclay had a minimal impact on the PLA film's transparency, and it was interesting to see that nanoclay concentration of 1.0 wt. % and 3.0 wt. % had roughly the same light transmission values of 84.86% and 83.95%, respectively. According to the findings of this study, the PLA nano bio-film with 3.0 wt% nanoclay exhibits the optimum physico-mechanical properties.

Inovasi Resep Lumpia Goreng Isi Jantung Pisang untuk Meningkatkan Daya Saing dalam Industri Kuliner

Semarang spring rolls are generally filled with bamboo shoots, which some people may not prefer. In this study, banana flower was chosen as an alternative filling, considering its potential for processing, particularly in sambal. The aim of this research is to evaluate the level of preference among panelists for fried spring rolls filled with banana flower based on five attributes: appearance, color, texture, aroma, and taste, as well as to determine a standard recipe, business analysis, and product shelf life. The method used is research and development with a hedonic test involving 20 panelists, including 5 expert panelists and 15 trained panelists. The results indicate a very positive level of preference: appearance (80%), color (95%), texture (95%), aroma (85%), and taste (90%). The standard recipe consists of 250 grams of banana heart, 15 grams of dried shrimp, 1 egg, and other ingredients, yielding 16 pieces per batch. The business analysis shows a cost price of IDR 6,190 per pack (containing 5 pieces), with a break-even point of 165 packs per day and a profit target of IDR 5,000,000 with sales of 753 packs per month. The shelf life of the spring rolls at chiller temperature (4ºC–6ºC) is proven to last up to 5 days before frying. This study recommends further development in the processing techniques of banana heart to improve its digestibility.

Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea.

Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry.

Current state and prospects of dihydroquercetin application in food industry

This review is a detailed analysis of the results of the experimental studies carried out by scientists from different countries and devoted to the practical application of dihydroquercetin in food products. The main attention is paid to the antioxidant and functional properties of the bioflavonoid in the composition of milk and dairy products. Currently, dihydroquercetin is considered the most powerful natural antioxidant, which use prolongs the shelf-life of products and has a beneficial effect on the human body. Although much time has passed since dihydroquercetin discovery by Russian scientists, today a significant part of research of the bioflavonoid is focused on the pharmaceutical sphere, while its use in the food industry is at the initial stage of the development. In the article, studies carried out by Russian, Chinese, Japanese, European, American and other foreign authors are systemized, which allowed describing quite thoroughly trends in the use of dihydroquercetin in the global industry. Having focused on the influence of the antioxidant on the characteristics of dairy products, scientists found that it increases the stability of acidity and pH, inhibits the development of the pathogenic microflora, favorably affects taste and aroma. Prospect directions for its use have been revealed, and directions for further research of the use of this antioxidant in the dairy industry have been identified. It is concluded that the addition of dihydroquercetin into a recipe will allow obtaining new functional (parapharmaceutical) food products with the antioxidant stability to prevent socially significant diseases and improve the health of the population.

Ultra-high-pressure homogenization in chicory root juice production

The demand for freshly squeezed natural fruit juices has increased in recent years, however their shelf life is quite short. Thermal processes applied to extend the shelf life of such products and increase their storage stability cause significant losses in color and other sensory properties, depending on the temperature applied. Therefore, the preference for high-pressure homogenization as an alternative to thermal processes is on the rise. We aimed to determine effects of ultra-high-pressure homogenization and production stages on some quality properties of chicory root juice. Ultra-high-pressure homogenization was applied at the pressure levels of 0 (Control), 50, 100, 150, and 200 MPA. The samples also included juice after homogenization with an ULTRA-TURRAX disperser and after a water bath. Ultra-high-pressure homogenization affected such quality characteristics of chicory root juice as total soluble solids (p < 0.01), pH (p < 0.01), L* (p < 0.01), a* (p < 0.01), b* (p < 0.01), a*/b* (p < 0.01), chroma (p < 0.01), hue angle (p < 0.01), and total color difference ΔE (p < 0.01). Higher levels of ultra-high-pressure homogenization pressure increased pH (p < 0.05), a* values (p < 0.05), and the a/b* ratio (p < 0.05) but reduced L* (p < 0.05), b* (p < 0.05), chroma (p < 0.05), and hue angle (p < 0.05) values of the juice samples. Thus, the use of ultra-high-pressure homogenization (100 and 200 MPa) contributed to improving the total soluble solids and redness values of chicory root juice. Our study showed that the ultra-high-pressure homogenization process improved the quality of chicory root juice.

Assessment of the Antioxidative Properties of Extracts from the Fruits of Pyrus pyraster (L.) Burgsd and Pyrus ×myloslavensis Czarna & Antkowiak Grown under Natural Environmental Conditions

Analyses were conducted on extracts from the fruits of P. pyraster and P. ×myloslavensis. Extraction with 80% methanol was performed at room temperature. The total phenolic content was determined by spectrophotometry using the Folin–Ciocalteu reagent, with gallic acid as the reference standard. Phenolic compounds and organic acids were identified on a liquid chromatograph. The antioxidative activity of the extracts was tested in relation to linoleic acid incubation of the emulsions for 19 h based on the neutralization of the DPPH radical (2,2-diphenyl-1-picrylhydrazyl) and the ABTS cation radical (2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]) as well as by the ferric reducing antioxidant power (FRAP) assay. The analyses showed that the extract from P. pyraster fruits is characterized by a higher content of phenolic compounds and a higher antioxidative potential compared with that from P. ×myloslavensis. In extracts of both pear species, seven phenolic compounds and four organic acids were identified. The total fiber content in pears of P. pyraster and P. ×myloslavensis was determined at 36.45 g and 24.74 g/100 g d.m. of the pear fruits, of which most comprised the insoluble fraction (32.49 g and 20.86/100 g, respectively). The results of the conducted research are highly significant, as they confirm that pears contain many valuable nutrients and biologically active compounds, including antioxidants and dietary fiber. Adding pear extracts to food products may offer a way to boost their health benefits while also broadening the variety of items that have appealing sensory characteristics. Moreover, research has shown that fruit extracts can help to prolong the shelf life of food products by safeguarding them against lipid oxidation and the decline in their nutritional value.

Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms.

The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air drying, freeze drying, and microwave drying are employed to prolong the shelf life of a food product. These methods can also affect the food product's nutritional value and the final product's microbial profile. Each technique affects the retention of essential nutrients like vitamins, minerals, and bioactive compounds differently. Additionally, these techniques vary in their effectiveness at reducing microbial load, impacting the dried mushrooms' safety and shelf life. This review addresses the gap in understanding how different dehydration methods influence dried mushrooms' nutritional quality and microbial safety, which is crucial for optimizing their processing and consumption. It targets researchers, food processors, and consumers seeking to improve the quality and safety of dried mushrooms. This review comprehensively examines the impact of major dehydration techniques, including sun drying, hot air drying, microwave drying, and freeze drying, on the nutritional and microbial profiles of dried mushrooms. Each method is evaluated for its effectiveness in preserving essential nutrients and reducing microbial load. Current research indicates that freeze drying is particularly effective in preserving nutritional quality, while hot air and microwave drying significantly reduce microbial load. However, more well-designed studies are needed to fully understand the implications of these methods for safety and nutritional benefits. These findings are valuable for optimizing dehydration methods for high-quality dried mushrooms that are suited for culinary and medicinal use.

In vitro antimicrobial and antioxidant activities of essential oil extracts from underutilized Zanthoxylum ovalifolium tutcher fruits: Prospective applications in the food industry

Zanthoxylum ovalifolium fruits and its oils are being used in traditional foods as flavoring agent. So, the present investigation was taken to evaluate the potential of essential oils extracted from fruits activity against food borne spoilage microbes. Phytochemical screening revealed the presence of flavonoids and phytosterols. GC-MS results showed the presence of a total of 20 compounds, including Oleoyl chloride in the oil extracted from young fruit and Bis(2-ethylhexyl) phthalate in both oils. The LC-MS results revealed a total of 48 compounds, highlighting variations in composition between ZEY and ZEM, likely due to the fruit's maturity stage. DPPH free radical scavenging potential of young fruit essential oils extract showed highest percentage of scavenging activity and IC50 values. The antimicrobial activities of the essential oils were evaluated against bacterial and fungal strains by well diffusion method. S. aureus showed highest zone of inhibition and all fungal strains showed excellent inhibition compared to standard. These essential oils have appreciated capability of suppressing growth of wide variety of food borne microbes in turn scavenging the free radicals released by them. Derived from natural sources, this essential oil offers a promising alternative for extending the shelf life of food products.

Functional properties and safety traits of L. rhamnosus and L. reuteri postbiotic extracts

Postbiotics are the non-viable bacterial products or the low molecular weight metabolites produced by probiotics that have received considerable attention owing to their health promoting effects. The present study aimed to investigate the safety and antibacterial properties of postbiotic components of Lacticaseibacillus rhamnosus (Lra) and Limosilactobacillus reuteri (Lre) for their potential applications in food products. The freeze dried postbiotic metabolites (FD-P) from Lra and Lre were extensively analyzed for their physico-chemical properties and antibacterial actions against common food borne pathogens. Higher levels of total flavonoids (1971.79 ± 20 mg Qu/ g), total short-chain fatty acid (23 µg/g), sugar contents, CAT, and SOD anti-oxidative enzymes were detected in the Lra postbiotic, while GSH-px levels and riboflavin were higher in Lre postbiotics (P < 0.01). No significant differences were recorded in the total phenolic (2501 and 2518 mg GAE/ L) and crude protein contents (305. 58 and 296.23 µg/g) of the postbiotics (p ≥ 0.05), respectively. Both FD-P samples showed enhanced activities against Gram-Positive pathogens compared to Gram-Negative pathogens (p < 0.05), while combining the two postbiotics further potentiated the antibacterial actions. Both FD-P samples were non-hemolytic to human erythrocyte cells, and exhibited low cytotoxicity in MRC 5 and IPEC-J2 cell lines at the highest used concentrations (150 mg/ml). In summary, the postbiotics derived from Lra and Lre are safe bioactive ingredients with enhanced antibacterial and antioxidant capabilities, having potential applications as a natural preservatives in food system, potentially enhancing safety and extending the shelf life of food products.

Single-cell polymer coating improves the desiccation tolerance of Metarhizium brunneum blastospores

Equipping cells with artificial shells or coats has been explored throughout the last decade, with goals such as immunomasking, in vivo tracing, and imparting tolerance to various biotic and abiotic stressors. One stressor, however, drying, has curiously been overlooked. In an industrial setting, the drying of cells is relevant when a satisfactory product shelf life must be achieved at a low cost. The drying of entomopathogenic organisms for biocontrol is a prime example of this. Here, the thin-walled blastospores of the entomopathogenic fungus Metarhizium brunneum are a great model organism for testing whether thin-cell surface polyelectrolyte layers may increase desiccation tolerance. In this study, we coated single M. brunneum blastospores with alternating layers of chitosan and alginate and assessed their effects on blastospore viability after drying. The desiccation tolerance improved with increasing layer numbers from 6.9% to a maximum of 27.5%. In addition, as the polymer chain length decreased, the desiccation tolerance further increased to 33.1%. Furthermore, we provided visual proof of the coating surrounding the blastospores via the use of fluorescent polymers and scanning electron microscopy. Finally, an investigation of differences in water absorption into coated and uncoated cells revealed that water absorbed faster into coated cells when alginate was on the surface of the structure but slower when the outermost layer was composed of chitosan. We conclude that, via polyelectrolyte multilayering on thin-walled blastospores, desiccation tolerance can be significantly increased, but a deeper understanding is necessary to extract the full potential from this technique.Graphical

Antibacterial, antioxidant and barrier properties of clay-doped electrospun fibers

Nowadays, packaging technologies have been extensively developed, including active and intelligent packages able to promote quality, safety, and the product shelf life. At this purpose, the aim of the study was focused on the design and development of polyvinyl alcohol-based nanofibers doped with two natural clays, montmorillonite or clinoptilolite, and loaded with chlorogenic acid, as nanofibrous membranes to control microbial contamination and oxidative state upon direct contact. The results showed that the 1 % w/w clay doping was the optimal concentration to obtain continuous and uniform nanofibers. In addition, chlorogenic acid loading (5 % w/w) into the nanofibers did not change the systems morphology, resulting in a chlorogenic acid sustained release, achieving 100 % within 24 h for all the systems with enhanced antioxidant and antimicrobial activities. Depending on their structure, the presence of the clays mineral was able to affect the aqueous vapor permeability. These results suggested the promising applications of the clay doped polyvinyl alcohol-based nanofibrous membranes as smart advanced material able to control microbial contamination and oxidative degradation to be used in biomedical field or as active packaging.

The Impact of Lean Inventory Management on Small Pharmaceutical Companies

"Inventory lean management" is a key strategy for cost savings and quick market response in fast-moving consumer goods industries such as food, retail, and beauty. Recently, the pharmaceutical industry, with its stringent requirements on product shelf life, supply efficiency, and storage methods, has also begun to focus more on effective inventory management. For SMEs, poor inventory management can lead to lost sales and customers, as shoppers will turn to other pharmacies when they cannot find the desired products.

Enhancing food safety: Employing ultraviolet-C light emitting diodes for water, leaf, and surface disinfection

This study aimed to explore the use of ultraviolet-C light emitting diodes that emit light at 255 nm and 265 nm, to disinfect bacteria present at occurrence levels and spiked in water matrices, salads and stainless-steel surfaces. The UV-C LEDs effectively inactivated bacteria associated with food outbreaks (Salmonella enterica, Listeria monocytogenes and Escherichia coli) as well as a cocktail of bacteria isolated from packaged salads. Combining the wavelengths did not enhance disinfection. Even low UV fluences of 4 mJ/cm2 achieved a significant 6-log reduction of bacteria spiked in water at high initial concentrations of approximately 108 CFU/mL. Exposure of salad (lettuce and arugula) leaves (110 mJ/cm2) and contaminated stainless-steel surfaces (11 mJ/cm2) to three small LEDs that emitted light at 265 nm reduced the pathogenic bacteria by 3 and 2-logs, respectively. The results obtained show that this disinfection technology could be promising for the food industry to guarantee effective inactivation of bacteria associated with foodborne diseases present in water, food and surfaces. Industrial relevanceThis study demonstrated the potential of ultraviolet-C light emitting diodes, emitting at 255 nm and 265 nm, to provide an effective and sustainable disinfection solution for the food industry, ensuring the inactivation of bacteria associated with foodborne diseases on water, food, and surfaces, thereby enhancing food safety. Additionally, this technology holds potential for extending product shelf-life, further benefiting the food industry. The results highlighted the effectiveness of UV-C LEDs even at low fluences, making them a practical choice for modern disinfection needs.

Use of non-thermal treatment methods to ensure the quality and safety of fish and other hydrobionts. Overview of the subject field

Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in organoleptic characteristics. The purpose of the paper is to review the results of scientific research on non-thermal methods of processing fish and other aquatic organisms to inhibit bacteria, ensure microbiological safety and maintain quality. The groups of primary spoilage bacteria vary among fish, crustaceans and molluscs depending on storage conditions and duration. Non-thermal processing methods such as ultra-high pressure, irradiation, pulsed electric field and low-temperature plasma have shown significant results in inhibiting microbial growth and increasing the shelf life of aquatic products. However, uncertain processing parameters and characteristics of the technology itself can lead to adverse effects such as lipid oxidation and protein degradation during sterilization. Non-thermal processing can be used in combination with antioxidant composite coatings (membranes) to delay the oxidation of lipids and proteins and improve the physical, chemical and sensory properties of fish products. It is possible to combine several methods of non-thermal treatment, which will make it possible to compensate for the shortcomings of one technology by the action of another method of non-thermal exposure. Further scientific research should be aimed at establishing optimal processing modes, the possibility of combining non-thermal methods with other technologies, such as modified atmosphere packaging in order to determine the mechanisms of spoilage and improve the quality of storage of products of aquatic origin, as well as further industrial implementation of modern processing methods. BELROSAKAVA

Potential Benefits of Tannins on Ruminant Health, Production and Environmental Sustainability

Tannins are naturally occurring polyphenolic compounds increasingly recognized for their potential benefits to ruminants. Tannins can be extracted from plants' roots, bark, leaves, and seed husks. Management of plant communities to produce a diverse array of secondary compounds, particularly tannins, is a promising strategy for holistically enhancing agroecosystems on rangelands and benefiting free grazing ruminant animals. Deterioration of rangelands constrains plant diversity, reducing tanniferous forage plants and limiting tannin availability to free-grazing ruminants. Ruminants supplemented with tannin extracts in confined feeding operations have gained several reported benefits. Commercial industries are also expanding to extract and process tannin extracts. The beneficial effects of tannins depend on many factors, including plant species, plant part, tannin type (condensed tannins (CTs) or hydrolyzable tannins (HTs), and dose. Tannin binds with proteins, enhances the diversity and abundance of amino acids in the small intestine, and improves overall protein absorption and utilization. Compiled with other mechanisms, tannins can improve the quality, quantity, shelf life, and consumer preference of meat and milk products. Tannins also possess antimicrobial, anti-parasitic, antioxidant, immunomodulatory, and anti-inflammatory properties. CTs also impact rumen microbial populations, decreasing methane production, improving ruminal microbiota diversity, and lowering ammonia nitrogen production. Therefore, the use of tannin from tannin extracts and tanniferous forage plants presents a promising avenue for enhancing confined and free-grazing ruminant animals' health, productivity, and environmental sustainability.

Applying Neural Networks to Predict Ventilator Demand: A Study of Pakistan's Healthcare Sector

The distribution companies that deal with ventilators in Pakistan face challenges related to inventory control because of inadequate product shelf life, shortages, excess inventory, and unnecessary stock. This study, which focuses on Pakistani ventilator distribution companies, aims to offer a novel approach to sales estimation, avoid unnecessary stock expenditures, and stop clientele loss brought on by ventilator shortages. The results of this study will help determine key elements and standards that Pakistani distributors of ventilators might employ to boost sales. Most ventilator distribution businesses in Pakistan are independent wholesalers that purchase stock from their stores and distribute it to customers. To maximize ventilator distribution firms' sales for various products, this study examined distribution and sales data from 2019 to 2024 for many locations and dates. To create an accurate sales forecasting model for a ventilator distribution company, this research also aims to apply artificial neural networks (ANN) for effective sales prediction. An Artificial Neural Network (ANN) model was trained using a dataset from ventilator distribution businesses and the proposed model produced an accuracy of 90%, which is good for early prediction.

Tolerance Intervals Under a Class of Unbalanced Linear Mixed Models

The study of tolerance intervals for linear mixed models under unbalanced data has been mainly focused on one-way random-effects models. In this article, we present a method to compute both one- and two-sided ( β , γ ) -tolerance intervals that is applicable to a more general class of unbalanced linear mixed models. The proposed method is based on the concept of generalized pivotal quantities and thus relies on the derivation of pivotal quantities that are shown to be independent within this particular class of models. The method employs Monte Carlo sampling methods to obtain realizations of the quantities needed to compute the tolerance intervals of interest. Extensive simulation studies confirm that coverage probabilities of the computed tolerance intervals are consistently close to their nominal levels. Furthermore, to showcase the application of our method in real-world scenarios, we provide illustrative examples of case studies that examine models falling within the specified class. Lastly, motivated by the prospective application of our method in drug development, we implement the proposed procedures to estimate shelf life of a drug product through tolerance intervals and unbalanced stability data.

EVALUATION OF THE EFFICIENCY OF PROCESSING BEEF, FISH AND FISH SEMI-FINISHED PRODUCTS USING THE ILU-10 ELECTRON ACCELERATOR, DEPENDING ON THE DOSIMETRIC PARAMETERS IN RELATION TO CLOSTRIDIUM SPP

This article presents the results of a study the effectiveness of radiation treatment using the ILU-10 electron accelerator in order to extend the shelf life of food products by controlling bacterial contamination (sulfite-reducing clostridium – Clostridium spp.). The ILU-10 device is designed for sterilization and disinfection of products without the use of chemicals. Clostridia spp. are an important indicator of microbiological control in the food industry. They are the cause of food spoilage, and some types of clostridium can cause massive disease of the human digestive system. The aim of the study was to evaluate the effectiveness of this device in reducing of Clostridium spp. with different radiation doses in the range from 3 to 9 kGr. It was found that a dose of 3 kGr is sufficient to reduce bacterial contamination of beef, fish (pike), and fish cutlets. In general, the maximum antibacterial effect was achieved at three doses.

Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice.

Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product's shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety.