Prolonged Shelf Life Research Articles

Review of Post-Harvest Rice Cooling for Storage in the USA

The aim of this review paper is to document the role of post-harvest rice cooling in ensuring the safe storage of rice, given the ongoing increase in rice production. The United States exports substantial quantities of rice, with milled and rough rice being the primary exports. The industry has experienced growth, propelled by rising demand, a diverse population, and international trade. Effective storage of harvested rice is essential for year-round utilization, and the USA utilizes both on-farm and off-farm in-bin storage methods equipped with features like moisture control, pest management, and temperature regulation. The adoption of rice cooling technology for storage emerges as a solution to accelerate drying, prolong shelf life, and improve overall quality. Despite challenges such as upfront costs and energy requirements, cooling technology offers benefits for both short-term and long-term storage. Integrating cooling models into mathematical simulations becomes crucial for optimizing storage conditions. Research opportunities in post-harvest rice cooling focus on energy-efficient technologies, smart sensors, modern storage structures, microbial control methods, and economic evaluations. Future trends encompass automation, intelligent monitoring, climate-controlled storage, sustainability measures, and technological integration to enhance the efficiency and security of rice storage facilities in the USA.

Pre and Probiotics to Postbiotics: A Changing Paradigm

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

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

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

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

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

Development of kefir product with Bifidobacterium animalis subsp. lactis (BB-12) activated by Sanguisorba officinalis L. extract

This study addresses the challenge of enhancing the activation of Bifidobacterium animalis subsp. lactis (BB-12) to improve the quality and functionality of kefir-based products. The objective was to develop a kefir product enriched with Bifidobacterium animalis subsp. lactis, activated using an extract of Sanguisorba officinalis L., a natural antioxidant, to reduce activation time and boost probiotic efficacy. Two kefir samples were prepared: a control and an experimental product enriched with Bifidobacterium animalis subsp. lactis activated by Sanguisorba officinalis L. at 10⁻⁵ g/cm³ concentration. The experimental sample exhibited a significant increase in Bifidobacterium animalis subsp. lactis count, reaching 9.52 lg(CFU/cm3), within 30 minutes at 37±1 °C, outperforming the control. This rapid activation led to improved physicochemical properties, including enhanced flavor, consistency, and a slower increase in titratable acidity over 14 days, indicating prolonged shelf life. The amino acid profile was enriched, with higher levels of essential amino acids such as valine, leucine, methionine, as well as increased water-soluble vitamins including riboflavin, ascorbic acid, and pantothenic acid. The slower decline in Bifidobacterium animalis subsp. lactis population during storage further highlighted the probiotic stability of the enriched kefir. These findings demonstrate that activating Bifidobacterium animalis subsp. lactis with Sanguisorba officinalis L. extract enhances the nutritional and functional qualities of kefir. This product holds potential for commercial application in the functional food industry, offering consumers a probiotic-rich, nutritionally superior fermented dairy option

A brief review on Antibacterial activity of Citrullus Colocynthis

Due to contamination or the rapid microbial growth that happens naturally in fish, seafood is very poorly preserved. Fish storage facilities commonly employ artificial preservatives to guarantee quality and safety while prolonging shelf life. Natural preservatives originating from plants, animals, and microbes have been shown to have the ability to take the place of synthetic antimicrobials. The bitter fruit Citrullus colocynthis has been used as a natural preservative. It belongs to the family Cucurbitaceae. The wild melon species also known as colocynth produces cantaloupe-sized fruits with a bitter flavor and seeds that are high in protein and oil. It is a prolonged perennial that thrives in xerophilic environments on sandy shores. When young, fruits are plump and speckled with dark green; when ripe, they typically become yellow. Since ancient times, the fruit of colocynthis has been used medicinally. The current study intends to investigate antibacterial properties of C. colocynthis on gram-negative bacteria E.coli & gram positive bacteria S.aureus. Natural antimicrobials derived from plants, animals, and microbes have the potential to replace chemical antimicrobials. Utilizing UV spectrometery, the chemical characterization of extracts was accomplished. Nile tilapia fish species was used for this experiment to determine antibacterial potential of C. colocynthis.

Analysis of quality parameters and preservative concentrations in Sahacharadi Kwatha: A comparative study of three commercial brands

BackgroundSahacharadi Kwatha is traditionally employed in Ayurvedic therapy for "vata" related conditions such as back pain, herniated disc, palsy, sciatica, and paralysis. Classical Ayurvedic texts recommend the use of freshly prepared Kwatha for optimal patient benefits. However, in response to the commercialization of Ayurveda and the demand for convenient over-the-counter (OTC) formulations, various commercial preservatives have been incorporated by Ayurvedic manufacturers to facilitate OTC preparation and prolong shelf life. ObjectivesThis study aims to comprehensively analyse and compare the quality parameters and preservative content in three prominent brands of Sahacharadi Kwatha available in the Indian market. Materials and methodsOrganoleptic and physicochemical properties, phytochemical content, and microbial load of the samples were analyzed following standardized procedures. Sodium benzoate levels in the samples were determined using both titrimetric and High-Performance Liquid Chromatography (HPLC) methods. High-Performance Thin-Layer Chromatography (HPTLC) profiles were compared to discern differences among the samples. ResultsThe study revealed significant variations in organoleptic and physicochemical properties, HPTLC profiles, and microbial load among the tested samples. Sodium benzoate levels in all samples exceeded the FDA and API-approved limit. Additionally, substantial variations were noted in the phytochemical content of the samples. ConclusionThis investigation underscores noteworthy disparities in quality parameters and preservative content within the tested market variants of Sahacharadi Kwatha. The findings emphasize the existence of unregulated standards in the preparation of Ayurvedic medicines available in the market, highlighting the imperative for standardization and validation of Ayurvedic formulations. Such measures are essential for enhancing consumer acceptability and fostering the overall development and growth of the Ayurveda industry.

Exogenous Melatonin as Pre- and Postharvest Application on Quality Attributes, Antioxidant Capacity, and Extension of Shelf Life of Papaya

Papaya is widely grown in tropical and subtropical climates due to its high yield potential and high returns. The vital hormone melatonin, regulating various biological processes in plants, is eco-friendly and less harmful to humans than other chemicals. This study aims to enhance the quality and antioxidant enzyme activities and lessen postharvest senescence in papaya cv. CO 8 fruits during both ambient (32 ± 2 °C and 55 ± 5% RH) and cold storage (10 ± 2 °C and 90–95% RH) as exogenous melatonin (EMT) is applied in varying concentrations. An optimum melatonin dose of 1.5 mM was applied as a pre-harvest spray 15 days before harvest and a postharvest dip proved effective in prolonging shelf life (under ambient it prolonged to day 9 and under cold storage up to 28 days) and delaying ripening and softening. Exogenous melatonin application enhanced antioxidant activity, reduced weight loss, maintained firmness, delayed ripening enzymes, and lowered ethylene and CO2 levels. For instance, control fruits had weight losses between 7.42% and 10.09%, while fruits treated with 1.5 mM melatonin showed 5.74% and 9.06% weight loss under ambient and cold storage, respectively. In conclusion, applying EMT (1.5 mM) could be an economically viable and environmentally benign way to lessen senescence after harvest and preserve the qualities of the papaya fruit during ambient and cold storage.

Antibacterial Effects of Thermosonication Technology on Salmonella typhimurium Strains Identified from Swine Food Chain: An In Vitro Study.

Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 Salmonella typhimurium strains belonging to the academic biobank (isolated from swine slaughterhouses). All strains were exposed to focused ultrasounds, generated by the Waveco® system (Milan, Italy), with the following settings: 40 KHz coupled with 80 W at different 5 min intervals starting from 5 to 15 ones, and focusing on two different temperatures: 40 °C and 50 °C. After each treatment, all strains were directly plated onto count agars immediately (t0) and after 24 h (t24) of storage at refrigerated temperature. The results showed bacterial reductions by prolonging the sonication treatments until 15 min (i.e., 50 °C for 15 min reduced of 2.16 log CFU/gr the initial loads). In the present in vitro study, the most considerable decrease was observed after 24 h. It meant that Salmonella strains were lethally damaged at the wall level, confirming the ultrasound bactericidal effect on loads. The present in vitro scientific investigation demonstrates the practical bactericidal effects of thermosonication, highlighting promising applications at the industry level for food microbial stabilization and shelf-life prolongation.

Preparation and characterization of carvacrol/soybean protein isolate composite film with efficient antimicrobial and antioxidant activities and its application in grape preservation

There is an urgent need for a simple and effective method to enhance the freshness of fruits during transportation. In this study, we developed a composite antibacterial film (CAR film) using carvacrol and soy protein isolate (SPI). The mechanical properties, hydrophobicity, antibacterial activity, and antioxidant capacity of the film were characterized. The results demonstrated that, compared to the soy protein isolate film, the film with 2.5 % carvacrol content exhibited superior mechanical properties (tear strength decreased by approximately 37 %, elongation at break increased by about 108 %), hydrophobicity (water vapor permeability decreased by 38 %), antibacterial activity (inhibition zone diameters against E. coli and S. aureus were 14.21 mm and 11.83 mm, respectively), antioxidant capacity (increased by 5 to 6 times), and biocompatibility (cell survival rate exceeded 90 %). Grape preservation experiments further confirmed that the CAR film effectively prolongs shelf life. Therefore, CAR film is a promising packaging material for fruit preservation.

Preparation of superhydrophobic coatings with excellent durability by synergistic reinforcement of cationic starch and tannic acid

The intrinsic hydrophilicity of sustainable and environmentally friendly biobased materials like starch and its derivatives limits their potential as hydrophobic functional materials. This study presents an eco-friendly and non-toxic method to create coatings with exceptionally high hydrophobicity. Octadecyltrimethoxysilane (ODS) reacts with nano silica (SiO2) through a silane coupling reaction to form superhydrophobic SiO2. The Si-OH groups generated from ODS hydrolysis can undergo a condensation reaction with tannic acid (TA), which is rich in phenolic hydroxyl groups. This enables the hydrophobic silane to bind indirectly with cationic starch (CS), resulting in a stable superhydrophobic CS-based coating. The coating demonstrates significant hydrophobicity (contact angle >170°), excellent UV light transmittance (<4.05 %), self-cleaning properties, prolonged shelf life (over eight months), antibacterial activity, and encapsulation capability. It also shows a separation efficiency exceeding 99 % after 25 oil-water separation cycles and is easily recoverable. The study elucidates the mechanism behind the preparation process and the factors enhancing hydrophobic properties. The research findings suggest that the novel, cost-effective CS/TA/ODS/SiO2 coating offers a scalable solution for superhydrophobic applications and broadens the horizon for green starch use in hydrophobic materials.

Effect of γ-irradiation and antimicrobial agent on properties of poly(L-lactide) active films

Data on irradiation of poly(L-lactide) (PLLA) based active packaging is still limited. Therefore, effect of γ-irradiation on neat PLLA and active packaging with oligohexamethylene guanidine hydrochloride (OHMG·HCl) has been studied. Combined use of irradiation and active packaging technology is promising approach to maintain food safety and prolong shelf life. It has been found that regardless of the OHMG·HCl content PLLA undergoes chain scission during irradiation and this process becomes less pronounced at doses higher than 50 kGy. Slight racemization of PLLA during exposure has been observed using polarimetry and 13C NMR spectroscopy. Mechanical properties of films have been examined. Biocide addition led to a 30% decrease in films elongation at break. Irradiation either caused elongation decrease. Dose of 50 kGy and higher made PLLA active films brittle. Multiple melting behavior of irradiated PLLA has been analyzed by differential scanning calorimetry. Fraction of crystals with higher melting temperature rose with dose. Possible reason for this phenomenon is formation of α′ form with less ordered chain packaging that recrystallizes during heating. The biocide addition has not affected this process. Furthermore, in vitro antimicrobial test has shown efficacy of films with 2 wt.% of OHMG·HCl against gram-negative, gram-positive bacteria and fungi.

Citral-thymol based synergistic shellac coatings enhanced shelf life of Kinnow fruit stored under low temperature conditions

Microbial spoilage incurs the main cause of reduced shelf life of Kinnow during storage and transportation. This study aimed to evaluate the postharvest application of plant-derived citral and thymol-based shellac wax coatings on ‘Kinnow’ mandarin under controlled conditions (5–7 °C, 90–95 % relative humidity (RH)) over a 75-day storage period. The fruit were coated with shellac wax (SH) supplemented with citral (1.0 %, CSH), thymol (1.0 %, TSH) and citral-thymol combined formulation (1.0 %, CTSH (1:1)). Rheology studies revealed that the Herschel–Bulkley model was the best fit for all coating solutions, ensuring desirable spreadability and adhesion. The CTSH-coating outperformed all other treatments by reducing mean spoilage to 0.46% as compared to commercial shellac (6.71%) over a period of 75 days under cold store conditions. The treated fruit could control the physiological weight loss to 5.73 % as compared to commercial SH coatings (7.62 %) for 60 days. The study concluded that CTSH-coated Kinnow fruit can be stored up to 60 days under cold store conditions at 5–7 °C and 90–95 % RH with acceptable fruit quality (sensory score 7.83). The activities of cell wall degrading enzymes such as Pectin methylesterase (PME) and cellulase were also found to be retarded, contributing to prolonged shelf life. Therefore, these coatings may offer a green substitute to the synthetic analogues, with no health side effects for extending the postharvest shelf life of Kinnow up to 60 days under cold store conditions.

Optimization of Methodologies to Study Freeze/Thaw Processes in Drug Substance Bottles.

Biological drug substance (DS) is often frozen to enhance storage stability, prolong shelf life, and increase flexibility during manufacturing. However, the freezing and thawing (F/T) of bulk DS at the manufacturing scale can impact product quality as a result of various critical conditions, including cryo-concentration during freezing, which are influenced, among other things, by product-independent process parameters (e.g., container type, fill level, F/T equipment, and protocols). In this article, we report the optimization of two major methodologies to study product-independent process parameters in DS bottles at the manufacturing scale, namely the recording of temperature profiles and liquid sampling after thawing to quantify the concentration gradients in the solution. We report experimentally justified measuring positions for temperature recordings, especially for the selection of the last point to freeze position, and highlight the implementation of camera-assisted inspection to determine the last point to thaw and the actual thawing time. In particular, we provide, for the first time, a detailed description of the technical implementation of these two measuring set-ups. Based on the reported case studies, we recommend choosing relevant measuring positions as a result of initial equipment characterization, resulting in a resource-conscious study set-up.

Antibacterial Activity and Mechanism of Lauric Acid Against Staphylococcus aureus and Its Application in Infectious Cooked Chicken.

Staphylococcus aureus contamination and prevention has always been a major concern for food industry. This work investigated the antibacterial activity and mechanisms of lauric acid (LA) against S. aureus. Results revealed 156 μg/mL was the minimum inhibitory concentration (MIC) for LA and it retarded growth rate of S. aureus. The inhibitory effect was enhanced with LA concentration. After being treated with 2 MIC LA for 24 h, the number of S. aureus decreased by 3.56 log colony-forming unit (CFU)/mL. Scanning electron microscopy profiling revealed that LA resulted in altered morphology of S. aureus cells. In addition, propidium iodide staining of flow cytometry suggested that LA treatment disrupted the cell membrane integrity. Changes in 8-anilino-1-naphthalenesulfonic acid fluorescence indicated a depolarization change in cell membrane fluidity. For practical applications, LA also displayed an antimicrobial potential in cooked chicken food model system, with 1.25-5 g/L of LA prolonging shelf life by 2 days at 4°C. Moreover, it had no adverse effect on pH values, color in cooked chicken meat, and even reduced lipid oxidation. To sum up, LA has great antimicrobial properties and is a candidate preservative for cooked meat food.

The Effect of Light Intensity during Cultivation and Postharvest Storage on Mustard and Kale Microgreen Quality.

Microgreens are vegetable greens that are harvested early while they are still immature and have just developed cotyledons. One of the disadvantages and a challenge in production is that they exhibit a short shelf life and may be damaged easily. In seeking to prolong the shelf life, some pre- and postharvest interventions have been investigated. Here, kale and mustard microgreens were grown in a controlled-environment walk-in chamber at +21/17 °C, with ~65% relative air humidity, while maintaining the spectral composition of deep red 61%, blue 20%, white 15%, and far red 4% (150, 200, and 250 µmol m-2 s-1 photosynthetic photon flux density (PPFD)). Both microgreens seemed to exhibit specific and species-dependent responses. Higher PPFD during growth and storage in light conditions resulted in increased contents of TPC in both microgreens on D5. Additionally, 150 and 250 PPFD irradiation affected the α-tocopherol content by increasing it during postharvest storage in kale. On D0 150 for kale and 200 PPFD for mustard microgreens, β-carotene content increased. D5 for kale showed insignificant differences, while mustard responded with the highest β-carotene content, under 150 PPFD. Our findings suggest that both microgreens show beneficial outcomes when stored in light compared to dark and that mild photostress is a promising tool for nutritional value improvement and shelf-life prolongation.

Use of Fruit Waste as Natural Dyes in pH-Sensitive Colorimetric Sensors for Tilapia Fillets Quality Decline

Graphical Abstract Highlight Research 1. The use of dragon fruit peel, mangosteen peel and onion peel waste as natural dyes in colorimetric sensors was analyzed in this study. 2. Natural dyes are added to bioplastics with kappa carrageenan polymer, a mixture of corn starch and kappa carrageenan, and corn starch to determine the characteristics of the best bioplastic to be used as a colorimetry sensor. 3. The quality of the fish fillet compared to the color changes in colorimetry sensor was analysed in this study. 4. Mixture of kappa carrageenan and corn starch as bioplastic with casting method was analyzed in this study. Abstract Tilapia fillet aimed to prolonging shelf life, may still experience quality deterioration posing food safety risks. Colorimetric pH indicators offer a simple and affordable solution to the food industry to evaluating fish spoilage. Natural dyes reduce potential health risks associated with synthetic dyes. Anthocyanin sources haven’t been explored like dragon fruit rind, mangosteen rind, and red onion skin serve as real time quality and safety assessment tools for consumers. This study explores the potential of anthocyanin extracted from dragon fruit rind, mangosteen rind, and red onion skin as colorimetric sensors for evaluating the quality and safety of tilapia fillets. The anthocyanin-based sensors developed using kappa carrageenan and corn starch polymers to achieve sustainability fisheries program and were characterized according to the Japanese Industrial Standard for bioplastics. The results show that anthocyanin from dragon fruit skin exhibited the best color change in response to pH changes in the tilapia fillet, indicating its potential as a reliable indicator of spoilage. This research highlights the feasibility of using natural dyes as colorimetric sensors, reducing the risk of health hazards associated with synthetic dyes. This study also shows that different polymers give different characteristic of bioplastic. Carrageenan bioplastic shows best thickness values of 0,118 mm; Carrageenan and corn starch bioplastics shows best tensile strength values of 20,62 MPa; Carrageenan bioplastic shows best elongation values of 254%; and All polymers shows the same biodegradation rate values of 14,29%. Further studies are needed to explore other natural dyes and optimize the polymers for optimal bioplastic characteristics.

Innovative Application of Fermentation Technology in Post-Processing of Bananas: Improving Quality and Prolonging Shelf Life

This study focuses on the application of fermentation technology to improve banana quality and prolong shelf life. First, the current status of the post-processing of bananas, including post-harvest processes, means of freshness preservation, and shelf life, is summarized. Then, the principles and advantages of fermentation technology and the conditions under which it affects banana quality were described in detail. Emphasis is placed on the application of fermentation technology in banana treatment, including the effect of fermentation pretreatment on quality, changes in nutrient composition during fermentation, enhancement of antioxidant activity, and improvement of quality and flavor. In addition, the role of fermentation technology in prolonging freshness, such as its effects on microbial communities, disease suppression, ethylene production, and respiration, is discussed. The article also assesses the effectiveness of fermentation technology in enhancing the quality of bananas, including color, nutrient improvement, and food safety assurance.

A dual-channel fluorescent probe targeting lysosomes for differential detection of Cys/Hcy and GSH: Applications in food, pharmaceutical analysis and bioimaging

Thiols function as antioxidants in food, prolonging shelf life and enhancing flavor. Moreover, thiols are vital biomolecules involved in enzyme activity, cellular signal transduction, and protein folding among critical biological processes. In this paper, the fluorescent probe PYL-NBD was designed and synthesized, which utilized the fluorescent molecule pyrazoline, the lysosome-targeted morpholine moiety, and the sensing moiety NBD. Probe PYL-NBD was tailored for the recognition of biothiols through single-wavelength excitation, yielding distinct fluorescence emission signals: blue for Cys, Hcy, and GSH; green for Cys, Hcy. Probe PYL-NBD exhibited rapid reaction kinetics (<10 min), distinct fluorescence response signals, and low detection limits (15.7 nM for Cys, 14.4 nM for Hcy, and 12.6 nM for GSH). Probe PYL-NBD enabled quantitative determination of Cys content in food samples and L-cysteine capsules. Furthermore, probe PYL-NBD had been successfully applied for confocal imaging with dual-channel detection of biothiols in various biological specimens, including HeLa cells, zebrafish, tumor sections, and Arabidopsis thaliana.

Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage.

Plant extracts gained attention in the meat industry for their role in preventing microbial growth and oxidative deterioration. Antioxidant efficiency of various ratios (0.125, 0.25, 0.5, and 1%) of ethanolic or methanolic pomegranate peel (PP), beet leaf (BL), and broccoli flower (BF) extracts on cooked ground beef was investigated during refrigerated storage. Thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), p-anisidine, cooking loss (CL), pH, and color analysis were performed. Results revealed that CL increased (p < .05) with 0.5 and 1% PE or 1% BF extracts, whereas no CL change was observed in other extract applications. Although using 0.5% and 1% of ethanolic or methanolic PP extracts caused lower pH than control (p < .05), no pH difference was found among other treatments. L* values were not affected by extract applications, whereas a* decreased and increased with PP and BL extract addition, respectively (p < .05). Meantime, a* values decreased and b* values increased by elevation in extract ratio (p < .05). In terms of solvent impact, methanolic PP and ethanolic BL extracts caused higher b* (p < .05), whereas no difference in b* was obtained between ethanolic or methanolic BL extracts. TBARS, LPO, and p-anisidine analysis revealed that the highest lipid oxidation was obtained in control (p < .05). PP extract treatments exhibited the lowest lipid oxidation (p < .05). Lipid oxidation gradually increased in control and all extract-incorporated samples during storage (p < .05). In extract-incorporated samples, lipid oxidation decreased with increasing the extract ratio (p < .05). Lipid oxidation was inhibited more by all incorporation ratios for each tested extract compared to control (p < .05). Moreover, using 0.125% PP, 0.5% BL, or 1% BF extracts was more effective in lipid oxidation inhibition than BHT (p < .05). It may be concluded that PP, BL, and BF extracts may be utilized by the meat processors to achieve prolonged shelf life and improved quality features.