Refrigeration Storage Research Articles

Sensory characteristics of dry cured ham Dalmatinski pršut

This study examines the longevity and sensory stability of Dalmatinski pršut, a Protected Geographical Indication dry-cured ham (Commission Implementing Regulation (EU) No 2016/189), under protracted refrigerated vacuum storage. The objective was to elucidate a more empirical basis for shelf-life determination, countering the prevalent practice of arbitrary expiration dating. Over a span of 210 days, at a controlled temperature of 4±2°C, we monitored the ham’s physicochemical properties (water activity water and salt content) and conducted comprehensive sensory evaluation. Findings show the excellent preservation of the ham’s sensory profile, with minimal deviations in flavour intensity and no significant alterations in textural parameters (hardness, solubility) or salinity levels. However, a key finding is the decade-long trend of reduced water content among producers, now ranging between 30–46%, which is below the specified range of 40–55%. Despite this discrepancy, the reduction in water content did not adversely affect the ham’s sensory attributes, indicating a robust resilience to changes in water content within the observed range. Our results challenge the current specifications for dry cured ham Dalmatinski pršut, suggesting a need for revision to reflect the empirical evidence of water content’s insignificant effect on sensory quality. This study highlights the importance of revisiting and potentially adjusting the regulatory standards for water content in dry cured ham Dalmatinski pršut, lowering the established lower limit to 30% and ensuring they are aligned with practical production realities and scientific findings, thereby enhancing the product’s shelf-life determination and maintaining its high-quality standards.

Influence of sintering temperature on electrocaloric and energy storage properties of sol-gel derived lead-free BaHf0.20Ti0.80O3 ferroelectric ceramics for sustainable energy solutions

Ferroelectric materials have emerged as intriguing contenders for a variety of applications in the ongoing effort to look for sustainable energy solutions, including energy storage and solid-state cooling systems. In this work, a systematic investigation has been conducted on the microstructural, dielectric, electrocaloric, and energy storage characteristics of sol-gel elaborated BaHf0.20Ti0.80O3 (BHT) ferroelectric ceramics. The structural investigation by Raman and X-ray diffraction indicated that when the sintering temperature increases, the tetragonality of BHT ceramics reduces, and the evolution of the cubic phase increases. The evolution of the microstructure in BHT ceramics is found to be significantly reliant on the sintering temperature. With increasing temperature of sintering, the bulk density of BHT ceramics increases. The improved dielectric and ferroelectric properties were attained in BHT ceramics at higher sintering temperatures. The BHT ceramic sintered at 1350 °C exhibited a maximum electrocaloric temperature change of ΔT ∼0.6 °C with a corresponding efficiency ΔT/ΔE of 0.3 K mm/kV near ambient temperature under a low electric field of 20 kV/cm. The BHT ceramic sintered at 1450 °C exhibited excellent room temperature recoverable energy density of JRec ∼67.84 10−3J/cm3 and high energy storage efficiency of η ∼75.13 % under a low electric field of 20 kV/cm. The highest JRec ∼73.22 10−3J/cm3 with corresponding η of 64.60 % were obtained in BHT ceramic sintered at temperature 1350 °C. These findings broaden the possibility of exploring BHT-based systems as efficient lead-free ferroelectrics for both solid-state refrigeration and energy storage applications.

Betacyanin, Antioxidant Activity and Shelf-life Evaluation of Thermally, Microwave, and Chemically Processed Lime-flavored Dragon Fruit Ready to Serve Beverage

The exploration regarding the utilization of cacti family fruits into the directly consumable drink is limited. So, study was conducted to explore utilization of local fruit lime for preparation of lime-flavored dragon fruit ready to serve beverage, and processed with thermal, microwave, and chemical treatments to increase the shelf-life of beverage. Standardizing lime juice in dragon fruit ready to serve (RTS) beverages, optimizing thermal, microwave, and chemical treatments, and studying shelf life were the goals of this study. Dragon fruit RTS beverage was made with 12% fruit juice, 12°Brix total soluble solids (TSS), and 0.1% citric acid after a preliminary sensory study. Dragon fruit RTS with 3% lime juice tasted best. The standardized RTS beverage was thermal (70, 80, and 90°C for 5, 10, and 15 min), microwave (900 W power density for 30, 60, 90, 120, and 150 sec), and chemical (500, 1000, and 1500 ppm ascorbic acid incorporation) treated to optimize betacyanin content, antioxidant activity, and sensory evaluation. RTS beverage thermally treated at 70°C for 5 min, a 30-second microwave treatment at 900 W, and RTS beverage with 500 ppm ascorbic acid were found best on betacyanin, antioxidant activity, and sensory basis. The shelf life of optimized RTS beverage was tested at room temperature and refrigerated. During storage at the both temperatures, there were significant variations in pH, TSS, betacyanin content, and sensory qualities. The best retention of betacyanin content was reported on the 6th day of ambient storage for lime-flavored dragon fruit RTS beverage with 500 ppm (10.04 mg/L) with overall acceptability of 5.57. For refrigerator storage, lime-flavored dragon fruit RTS beverage with 500 ppm ascorbic acid retained 24.26 mg/L betacyanin and 5.68 overall acceptability on the 60th day. Additionally, the lime-flavored dragon fruit RTS beverage with 500 ppm ascorbic acid retained betacyanin better than other treatments during ambient and refrigerated storage.

Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage

This study isolated and identified autochthonous lactic acid bacteria (LAB) from mandacaru fruit and evaluated their potential probiotic and technological aptitudes in vitro, as well as the protective effects of freeze-dried mandacaru fruit on the most promising LAB isolate during lyophilization and refrigeration storage. Initially, 212 colonies were isolated from mandacaru fruit, and 34 were preliminarily identified as LAB. Thirteen isolates identified by 16S-rRNA sequencing as Pediococcus pentosaceus were negative for DNase, gelatinase, hemolytic, and biogenic amine production. The selected isolates showed proteolytic activity, diacetyl and exopolysaccharide production, and good tolerance to different NaCl concentrations while having low cellular hydrophobicity and antagonistic activity against pathogens. The survival of isolates sharply decreased after 3 h of exposure to pH 2 and had a good tolerance to 1 % bile salt. A principal component analysis selected P. pentosaceus 57 as the most promising isolate based on the examined technological and probiotic-related physiological properties. This isolate was lyophilized with mandacaru fruit and stored under refrigeration for 90 days. P. pentosaceus 57 lyophilized with mandacaru fruit had high viable cell counts (9.69 ± 0.03 log CFU/mL) and >50 % of physiologically active cells at 90 days of refrigeration storage. The results indicate that mandacaru fruit is a source of P. pentosaceus with aptitudes to be explored as potential probiotic and technological characteristics of interest for the food industry, besides being a good candidate for use in lyophilization processes and refrigeration storage of LAB due to its cryoprotective effects.

Long-term cold storage of platelets for transfusion based on zwitterionic magnetic microgels

Hypothermic preservation of platelets at 22 °C with an agitation process realizes their rapid transfusion to treat hemorrhage and thrombocytopenia in the clinic. However, platelets suffer from activation, aggregation, and bacterial contamination during storage, resulting in a limited shelf life of 5 days. Cold storage in a refrigerator can effectively prevent bacterial growth, but this condition is challenging to preserve platelets, owing to cold-induced reactive oxygen species (ROS) overproduction or platelet desialylation. Here, we design a zwitterionic magnetic microgel assembly to preserve platelets for a long time without agitation at 4 °C. The microgel assembly can scavenge cold-induced ROS and provide a super-hydrophilic 3D environment to isolate platelets, preventing platelet activation, aggregation, and desialylation. Moreover, the antifouling property of microgel assembly at 4 °C can ensure the anti-bacterial environment for platelets. As a result, the cold storage time of platelets significantly extended to 7 days. This work serves as a springboard for the development of platelet-based clinical applications.

An experimental comparison of thermal energy storage in directly and indirectly radiated adsorbent beds integrated with solar thermal collectors

AbstractAdsorbents heated using solar energy can be used to achieve thermal energy storage and sorption refrigeration with low environmental impacts. This research compares two different methods of heating adsorbents with solar energy to store thermal energy: (1) by exposing the adsorbents to incident light transmitted through a solar collector window, and (2) by heating a highly absorbing solar collector cover, and then transferring the heat from this solar absorber to adsorbents located beneath it. To carry out this comparison experiments are conducted for three cases of adsorbent beds using zeolite 13X and water as the adsorbent‐adsorbate pair. In the first case, the top of the adsorbent bed is a polycarbonate sheet, and the zeolites are heated directly by solar‐simulated light transmitted through this sheet. In the second case, a blackened aluminum sheet is placed beneath the polycarbonate sheet to generate heat by absorbing incident light. For the third case, the blackened aluminum absorber is placed directly on top of the zeolite beads and the absorber is isolated from the walls of the reactor to avoid heat losses. The outcomes reveal an energy storage density (ESD) of 43.6 kWh/m3 (63.4 Wh/kg) when light is directly incident onto the zeolite 13X and an ESD of 33.3 kWh/m3 (48.4 Wh/kg) when light is incident onto a blackened absorber plate that transfers heat to Zeolite beads residing beneath it. However, ESD values were improved to 48.9 kWh/m3 (71.0 Wh/kg) when the blackened absorber plate was thermally insulated from the walls of the adsorbent bed. These results demonstrate the importance of an optimal absorber arrangement in enhancing the adsorption process for the purpose of elevating energy storage densities.

Thermodynamic and techno-economic evaluation of a CAES based cogeneration system integrated with high-temperature thermal energy storage and ammonia absorption refrigeration

The development of compressed air energy storage (CAES) technology can ensure the safe and stable operation of the power system, promote the consumption of renewable energy and reduce carbon emissions. In order to improve the comprehensive performance of the CAES system and meet the diversified demand of energy, a cooling, heating and power cogeneration system based on compressed air energy storage with high temperature thermal energy storage and ammonia absorption refrigeration are developed in this study. The compression heat of the energy storage process and the exhaust waste heat of the energy release process are fully utilized in this system. Thermodynamic analysis, techno-economic evaluation and parametric analysis are conducted. The thermodynamic analysis results show that the proposed system achieve an ENE of 81.51 %, an EXE of 53.51% and an ESD of 7.08 kWh/m3 under the design condition. The economic analysis results indicate that the NPV, IRR and LCOE for a system life of 25 years are 489497 $, 32.1 % and 0.0953 $/kWh, with a DPP of 3.91 years. Sensitivity analysis results conclude that the outlet temperature of HTTES, and the maximum and minimum operating pressures are the key parameters affecting the system performance.

Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics.

Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage after package opening. The comprehensive approach employed Attenuated Total Reflection-Fourier-Transform Infrared (ATR-FTIR) spectroscopy, colorimetry, and image analysis, alongside physicochemical and microbiological analyses, to shed light on these alterations. The findings reveal a reduction in textural uniformity and color vibrancy (fading reds and yellows) across all samples during storage, with lamb pastourma exhibiting the most pronounced effects. Notably, image analysis emerged as a powerful tool, enabling the accurate classification of samples based on storage duration. Additionally, significant variations were observed in moisture content, hue angle, firmness, and TBARS levels, highlighting their influence on pastourma quality. The study documented a gradual decrease in lactic acid bacteria and aerobic plate count populations over time. ATR-FTIR spectra's interpretation revealed the presence of lipids, proteins, carbohydrates, and water. Protein secondary structures, demonstrably influenced by the meat type used, exhibited significant changes during storage, potentially impacting the functional and textural properties of pastourma. Overall, the findings contribute to a deeper understanding of pastourma spoilage during storage, paving the way for the development of improved preservation and storage strategies.

Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage.

Cold atmospheric plasma (CAP) is a novel non-thermal technology with significant potential for use in meat processing to prolong shelf life. The objective of the study was to evaluate the efficiency of CAP treatment on the natural microbiota and quality traits of pork stored for 8 days at 4 °C. CAP treatment was applied by employing piezoelectric direct discharge technology to treat pork samples for 0, 3, 6, and 9 min. Reductions of approximately 0.8-1.7 log CFU/g were observed in total viable counts (TVC) and Pseudomonas spp. levels for CAP treatments longer than 3 min, immediately after treatment. A storage study revealed that CAP-treated pork (>6 min) had significantly lower levels of TVC, Pseudomonas spp., and Enterobacteriaceae throughout storage. Regarding quality traits, CAP application for longer than 3 min significantly increased water retention and yellowness and decreased meat redness compared to untreated pork. However, other parameters such as pH, tenderness, and lightness exhibited no statistically significant differences between untreated and CAP-treated pork. Lipid oxidation levels were higher only for the 9-min treatment compared to untreated pork. Our results revealed that CAP is a promising technology that can extend the microbiological shelf life of pork during refrigeration storage.

Household energy resilience in extreme weather events: An investigation of energy service importance, HVAC usage behaviors, and willingness to pay

Household energy resilience, particularly maintaining essential energy services within an acceptable and affordable level, is critical during extreme weather events (e.g., winter storms, heat waves) with power shortages or outages. However, the research on the importance and acceptable compromise levels of energy services, HVAC usage behavior changes, and willingness to pay (WTP) for energy services during disasters is limited. Therefore, this study investigates the importance and compromise of household energy services, HVAC usage behaviors, and WTP, as three key dimensions of household energy resilience, in both normal days and disaster scenarios through surveys (n = 485). First, 12 common residential end-uses are grouped into high, mid, and low-priority services using hierarchical clustering, in which high-priority services (perceived as important and un-compromisable) include food cooking and storage (refrigerator and freezer) and thermal comfort (space heating and cooling), mid-priority services involve water heating and lighting, while low-priority services are mostly related to entertainment and housework (e.g., TV, laundry). Also, HVAC use patterns demonstrate that occupants become more energy conservative during disasters, e.g., reducing durations of running HVAC and adjusting temperature setpoints to save energy. In terms of energy cost, approximately 60% of respondents are willing to pay more to maintain energy services during disasters, although only 13% are prepared to pay over double the normal energy prices. The regression models further reveal that household energy resilience varies across different socio-demographic groups (e.g., age, income, family size) and is impacted by disaster experience and beliefs in clean energy and climate. These research findings provide important perspectives to understand household energy resilience and inform measures for disaster adaptation of households in extreme weather events.

Survival of Encapsulated Vs. Free Probiotics in Fruit Juices During Refrigerated Storage and In Vitro Gastrointestinal Digestion

This study investigated the viability and resilience of free and encapsulated probiotic bacteria (Lactobacillus plantarum and Lactobacillus casei) in commercial apple and tomato juices during refrigerated storage and simulated gastrointestinal digestion.

Viability of Free and Alginate-Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese.

The survivability of encapsulated and nonencapsulated probiotics consisting of Lactobacillus acidophilus and Lacticaseibacillus casei and the nutritional, physicochemical, and sensorial features of cottage cheese were investigated under refrigeration storage at 4 °C for 28 days. Microbeads of L. acidophilus and L. casei were developed using 2% sodium alginate, 1.5% sodium alginate and 0.5% carrageenan, and 1% sodium alginate and 1% carrageenan using an encapsulation technique to assess the probiotic viability in cottage cheese under different gastrointestinal conditions (SGF (simulated gastric juice), SIF (simulated intestinal fluid)), and bile salt) and storage conditions. Scanning electron microscopy (SEM) elucidated the stable structure of microbeads, Fourier transform infrared spectroscopy (FTIR) confirmed the presence probiotics in the microcapsules, and X-ray diffraction (XRD) demonstrated the amorphous state of microbeads. Furthermore, the highest encapsulation efficiency was observed for alginate 1% and carrageenan 1% microbeads (T3), i.e., 95%. Likewise, viability was recorded in T3 against SGF, SIF, and bile salt solution, i.e., 8.5, 8.8, and 8.9 log CFU/g at 80 min of exposure, compared to the control. The results of pH showed a significant (p < 0.05) decline that ultimately increased the titratable acidity. Nutritional analysis of cottage cheese revealed the highest levels of ash, protein, and total solids in T3, exhibiting mean values of 3.2, 22, and 43.2 g/100 g, respectively, after 28 days of storage. The sensory evaluation of cottage cheese demonstrated better color, flavor, and textural attributes in T3. Conclusively, synergistic addition of L. acidophilus and L. casei encapsulated with alginate-carrageenan gums was found to be more effective in improving the viability of probiotics in cottage cheese than noncapsulated cells while carrying better magnitudes of ash and protein, lower acidity, and pleasant taste.

Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage

ABSTRACT 1. This study investigated the relationships of quality indices with the severity of wooden breast (WB) myopathy in chicken breast meat under refrigerated storage. The physicochemical properties, water-holding capacity (WHC), microbial quality and fatty acid profiles of normal chicken breast meat samples (NOR samples, n = 63), moderate WB (MWB, n = 63) myopathy and severe WB (SWB, n = 63) myopathy (MWB and SWB samples, respectively) were evaluated immediately after sampling and after 4 and 8 d of refrigerated storage at 4°C. 2. Total collagen, fat, saturated and monounsaturated fatty acid contents, redness and pH of the SWB and MWB samples were higher than the NOR samples. The SWB samples that were stored for 8 d had poor WHC, total viable counts (TVC) of higher than 7.0log colony-forming units, total volatile basic nitrogen (TVB-N) content of greater than 15 mg/100 g and a thiobarbituric acid – reactive substance level of higher than 1 mg/kg malondialdehyde. 3. No significant difference was observed in the TVB-N content and TVC of the MWB and NOR samples during storage. Polyunsaturated fatty acid content was lower in the SWB and MWB samples than in the NOR samples. The SWB samples were tougher than the MWB and NOR samples after 8 d of refrigeration. 4. In conclusion, the quality of chicken breast meat with SWB myopathy degraded considerably over time; thus, such meat should not be subjected to extended refrigeration for storage.

Stable and ultralong room-temperature phosphorescent copolymers with excellent adhesion, resistance, and toughness.

Developing stable room-temperature phosphorescence (RTP) emission without being affected by moisture and mechanical force remains a great challenge for purely organic systems, due to their triplet states sensitive to the infinitesimal motion of phosphors and the oxygen quencher. We report a kind of highly robust phosphorescent systems, by doping a rigid phosphor into a copolymer (polyvinyl butyral resin) matrix with a balance of mutually exclusive features, including a rigidly hydrophilic hydrogen bond network and elastically hydrophobic constituent. Impressively, these RTP polymeric films have superior adhesive ability on various surfaces and showed reversible photoactivated RTP with lifetimes up to 5.82 seconds, which can be used as in situ modulated anticounterfeit labels. They can maintain a bright afterglow for over 25.0 seconds under various practical conditions, such as storage in refrigerators, soaking in natural water for a month, or even being subjected to strong collisions and impacts. These findings provide deep insights for developing stable ultralong RTP materials with desirable comprehensive performance.

Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (Passiflora edulis) Juice during Refrigerated Storage.

This study aimed to investigate the effectiveness of dimethyl dicarbonate (DMDC) at various concentrations (0-250 ppm) in inhibiting the growth of Escherichia coli TISTR 117 and spoilage microbes in passion fruit juice (PFJ) and its impact on the physicochemical and antioxidant quality of the juice during refrigerated storage. The highest log reduction in the total viable count, yeast/molds and E. coli was attained in PFJ samples with 250 ppm of DMDC (p ≤ 0.05) added. Microbial growth inhibition by DMDC followed the first-order kinetic model with a coefficient of determination (R2) and inhibition constants (k) ranging from 0.98 to 0.99 and 0.022 to 0.042, respectively. DMDC at 0-250 ppm showed an insignificant effect on pH, °Brix, color (L*, a*, b*), ascorbic acid, total phenolic compound (TPC), total flavonoid content, and antioxidant activity (DPPH, FRAP) (p > 0.05). Control (untreated PFJ), DMDC-250 ppm, and pasteurized (15 s at 72 °C) samples were subjected to 27 days of cold storage at 4 °C. A decreasing trend in pH, total soluble solid, ascorbic acid content, DPPH and FRAP values were observed in all the samples during refrigerated storage. However, the DMDC-250 ppm sample showed a better prospect in physicochemical quality changes compared to the pasteurized and untreated control PFJ samples. ΔE values showed marked changes in the control sample than the DMDC-250 ppm and pasteurized samples at 27 days of storage. Additionally, the total viable count and yeast/mold count were augmented during storage, and an estimated shelf-life of the control, DMDC-250 ppm, and pasteurized samples was approximately 3, 24 and 18 days, respectively. In conclusion, DMDC at 250 ppm could ensure microbial safety without affecting the quality attributes of PFJ during 24 days of storage at 4 °C.

Profiling of microbial populations present in ground beef and plant-based meat analogues

Plant-based meat analogues have gained significant popularity in recent years. Different from ground beef, plant-based meat analogues are derived from a broader range of raw ingredients and undergo more complex manufacturing processes. In this study, 16S rRNA and internal transcribed spacer sequencing techniques were employed to profile and compare the microbial populations present in ground beef (GB), soy-, and pea-based meat analogues (SBM and PBM), and their changes during refrigeration (4 °C) and ambient temperature storage (22 °C). The sequencing results illustrated remarkable microbial differences among GB, PBM, and SBM. Pseudomonas, Brochothrix, and Lactobacillus were the top dominate bacterial genera, Cladosporium, Candida, and Komagataella were the top dominant fungal genera present in GB, PBM, and SBM respectively. At the end of storage, dominant microorganisms present in meat samples, in general, were determined by meat types and storage temperatures, except for SBM. For example, in PBM, refrigeration favored the proliferation of Leuconostoc, while Lactococcus emerged as the primary genus at ambient temperature. For SBM, Lactobacillus and Komagataella were dominate bacterial and fungal species regardless of the storage temperatures. These findings provide crucial information for the development of preventive measures to ensure the microbial safety and quality of plant-based meat analogues.

Strategies to Obtain and Deliver Blood Products Into Critically Injured Children: A Survey of Pediatric Trauma Society Members.

Timely transfusion is associated with improved survival and a reduction in in-hospital morbidity. The benefits of early hemorrhagic shock recognition may be limited by barriers to accessing blood products and their timely administration. We examined how pediatric trauma programs obtain blood products, the types of rapid infusion models used, and the metrics tracked to improve transfusion process efficiency in their emergency department (ED). We developed and distributed a self-report survey to members of the Pediatric Trauma Society. The survey consisted of 6 initial questions, including the respondent's role and institution, whether a blood storage refrigerator was present in their ED, the rapid infuser model used to transfuse critically injured children in their ED, if their program tracked 4 transfusion process metrics, and if a video recording system was present in the trauma bay. Based on these responses, additional questions were prompted with an option for a free-text response. We received 137 responses from 77 institutions. Most pediatric trauma programs have a blood storage refrigerator in the ED (n = 46, 59.7%) and use a Belmont rapid infuser to transfuse critically injured children (n = 45, 58.4%). The American College of Surgeons Level 1 designated trauma programs, or state-based equivalents, and "pediatric" trauma programs were more likely to have video recording systems for performance improvement review compared with lower designated trauma programs and "combined pediatric and adult" trauma programs, respectively. Strategies to improve the timely acquisition and infusion of blood products to critically injured children are underreported. This study examined the current practices that pediatric trauma programs use to transfuse critically injured children and may provide a resource for trauma programs to cite for transfusion-related quality improvement.

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage.

(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence of the probiotic cultures Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP on the possibility of effecting the biodegradation of HCB in dairy products fermented from mare milk was investigated, taking into account the product storage time (maximum 21 days). HCB content was determined using the GC/MS method; (3) Results: A strong negative Pearson correlation (p < 0.05) was found between HCB concentration and the refrigeration storage time of the fermented beverages. The highest HCB reduction was observed in milk fermented with both Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP (78.77%), while the lowest was noted when only Lactiplantibacillus plantarum subsp. plantarum LP was used (73.79%); (4) Conclusions: This pilot study confirmed that probiotics commonly used to give products health-promoting properties can also contribute to reducing the content of undesirable substances, and the bacterial cultures used might provide an alternative method for reducing HCB residues in fermented drinks.

Combined Effects of Clarifying Agents Improve Physicochemical, Microbial and Sensorial Qualities of Fresh Indian Gooseberry (Phyllanthus emblica L.) Juice during Refrigerated Storage.

Using clarifying agents is essential in the production of fruit juice. This study utilized gelatin and bentonite as clarifying agents to improve the quality and shelf-life of Indian gooseberry juice (IGBJ). Different treatments were prepared using varying levels of gelatin and bentonite alone or in combination (1.5-2 mg/mL and 1-2 mg/mL, respectively). The untreated IGBJ was used as a control. The results showed the combined treatment of 1.5 mg/mL gelatin and 1 mg/mL bentonite significantly (p ≤ 0.05) improved the transmittance, △E value, total acidity, vitamin C, and antioxidant activity of the IGBJ sample. During storage for 49 days at 4 °C, the quality changes in the IGBJ were minimal with the use of 1.5 mg/mL gelatin and 1 mg/mL bentonite compared to the control (p > 0.05). The treated samples showed no signs of spoilage bacteria, yeast, or mold during cold storage. The combined use of gelatin and bentonite (1.5 mg/mL gelatin and 1 mg/mL bentonite) was found to effectively preserve the sensory quality, bioactivity, and color properties of IGBJ, thereby extending its shelf-life. Thus, gelatin and bentonite can be used as preferred filtering aids for quality and shelf-life extension in the food industry, as they have synergistic effects.

Electrical Impedance Study on Whole Blood Cells and Red Blood Cells during Storage in Refrigerator

Doctors or health laboratory workers usually carry out manual blood examinations, who cell morphology parameters by eye. Electrical impedance spectroscopy has been proposed to assist doctors in examining blood damage. The effect of storage on blood cells will be evaluated using an electrical impedance measurement system on blood cells. The results of electrical impedance measurements will be correlated with the quality and quantity of blood cells, namely the mean corpuscular hemoglobin concentration (MCHC) value. Three bags of complete blood cell packages (from different donors) and 1 bag of red blood cell packages were used as blood samples. All blood samples using citrate phosphate dextrose adenine (CPDA) anticoagulant were obtained from the Indonesian Red Cross, Malang City Branch. Electrical impedance and cell-count measurements were performed on Day 0 (before being put into the refrigerator) and on Days 2, 4, 7, 10, 17, 21 and 28 after being placed in the fridge. Electrical impedance was measured using Bio-Impedance Spectroscopic Data Acquisition (BISDAQ). As the duration of storage increases, the MCHC value tends to decrease. The total impedance tends to decrease with increasing storage duration; the total impedance on Day 28 shows the lowest value. In general, the resistance value of the solution is correlated with the MCHC value of the blood cells. The escape of some material in the cell to the solution outside the cell results in a decrease in the resistance properties of the solution, according to the study’s results. The total electrical impedance decreases with increasing storage duration. Storage duration affects the quality and quantity of blood cells. The MCHC value of blood cells decreased with increasing storage duration. The value of MCHC is strongly correlated with the value of the external solution resistance of the cell. HIGHLIGHTS The total electrical impedance decreases with increasing storage duration Storage duration affects the quality and quantity of blood cells The MCHC value is strongly correlated with the value of the external solution resistance of the cell. The decrease in the MCHC value results in a reduction in the value of the external solution resistance of the cell GRAPHICAL ABSTRACT