Safe Preservation Research Articles

Research progress of ultrasound technology and its combined application in fruit and vegetable storage

AbstractUsing efficient and safe preservation technologies to extend the shelf life of fruits and vegetables is always an important research topic. Among numerous preservation technologies, ultrasound is one of the most available and pollution-free methods that improve the storage quality of fruits and vegetables. The paper summarises the application of ultrasound and its combined treatment in fruit and vegetable storage in recent years, including the cleaning effect, passivation of enzymes, sterilisation, and the impact on quality indicators. In addition, the limitations of ultrasound technology in fruit and vegetable preservation are also detailed. Only under the appropriate conditions can ultrasound treatment extend the shelf life of fruits and vegetables. However, ultrasound combined with other technologies usually can get better preservation effects, providing a broader application prospect for ultrasound technology.

Evaluation of Physicochemical and Biological Properties of Chitosan Hydrolysate Produced by Microwave-Assisted Cellulase Hydrolysis

AbstractThis work estimated the biochemical nature of the enzymatic chitosan hydrolysate (CH) as oligomeric chitooligosaccharide products resulting from microwave-aided cellulase hydrolysis of chitosan from shrimp and crab as well as their biological effects and potential preservative application. The microwave irradiation was conducted at 125 W for 15 min simultaneously during the cellulase degradation of shrimp and crab chitosan, previously prepared by a 30-min microwave-aided deacetylation (86.7% and 82.7% degree of deacetylation), producing shrimp chitosan hydrolysate (SCH) and crab chitosan hydrolysate (CCH), respectively. The products SCH and CCH were tested for their solubility in distilled water, viscosity, molecular weight (Mw), FTIR, mass spectra, antioxidant, and antibacterial activities. The obtained SCH and CCH were incorporated into two food systems (yogurt and orange juice) at proportions of 0.08–0.12 g/100 mL as potential preservatives. The average Mw of SCH and CCH was 14.79 and 13.18 kDa, respectively, coupled in each case with 1–6° of polymerization (DP), strong antibacterial and antioxidant activities, and the capacity to dissolve in water in all proportions, becoming more soluble as weight decreased. The chemical, microbiological, and sensory changes in orange juice and yogurt were investigated at 0, 15, and 30 days of cold storage after being enriched with these ingredients. Over the 30-day storage period, the orange juice and yogurt showed enhanced physicochemical, microbiological, and sensory characteristics based on the content of chitosan hydrolysate. The study provided potentially a new and safe preservation technology for food systems.

Modified Lateral Surgical Approach to the Pterygopalatine Fossa for Safe Preservation of the Peripheral Branch of the Marginal Mandibular Nerve

In cases where oral cancer spreads toward the maxillary tubercle, surgery may extend to the pterygopalatine fossa. There are 2 main extraoral approaches: anterior and lateral. Previously, we introduced a modified lateral approach with a mouth corner incision from the lower lip, that preserves the mental and marginal mandibular nerves. Now, we present a further modification that allows safer preservation of the peripheral branches of the marginal mandibular nerve around the mouth. The procedure has 2 key points. The first is to follow the course of the marginal mandibular nerve from the submandibular incision. The second is to begin the mouth corner incision from the upper lip. Deploying the cheek flap ensured the marginal mandibular nerve was contained within a preserved platysma band. The postoperative contours and unremarkable scar on the face were acceptable to the patient. Paralysis of the facial and mental nerves was almost nonexistent. In conclusion, this newly modified lateral approach is useful in fully exposing the pterygopalatine fossa while preserving the mental nerve and not only the main trunks of the marginal mandibular nerves but also the peripheral branches around the mouth.

Preservative Properties of Antimicrobial Peptides of Germinated Seeds of Pisum sativum (Garden Pea) On Roselle Flowers (Hibiscus sabdarifa L.) Drink

Study’s Excerpt This research presents the use of antimicrobial peptides derived from Pisum sativum (pea) seeds as natural preservatives for extending the shelf life of local African beverages. It demonstrated that peptides, particularly from germinated peas on day four, exhibits strong antimicrobial activity against bacteria. Plant-derived peptides could replace synthetic preservatives in the food and beverage industry. Full Abstract The demand for natural and effective food preservatives has increased due to the growing concern over the safety and quality of processed beverages. Antimicrobial peptides have gained significant attention as natural alternatives to synthetic preservatives, offering potential benefits such as broad-spectrum activity and lower toxicity. Germinating seeds of Pisum sativum were harvested on days 2, 4, 6 and 8 and peptides were extracted and purified using Ammonium Sulphate Precipitation at 70% saturation, Dialysis, Gel filtration and the peaks were obtained. The molecular weight of peptides was determined using SDS-PAGE while Six (6) Bacteria and Four (4) Fungal species were isolated and characterized using standard procedures. The highest protein concentration was obtained with germinated peas day four (P4) with a value of 1.7866mg/mL, while the highest zone diameter of inhibition was recorded with peptide of germinated pea seeds day six fraction three (P6:3) with a value of 17.000±0.577mm against B. cereus. The least MIC value, expressed in protein concentration (mg/mL), was obtained as 0.0253mg/mL with 100% concentration of the peptide of germinated peas on day four (P4). All four (4) fungal species recorded no activity/zone diameter of inhibition. Sanitizing activity of the peptides on the ‘Zobo’ drink adjusted to pH 2.3, at 0hr, 24hr, 48hr and 72hrs was carried out, and all the purified peptides extended the shelf life of the drink except for peptide of germinated peas on day two. Sensory evaluation equally indicated that the drink was preserved with 10% (P4:4) at pH 2.3, being the most preferred treatment by the judges with a percentage likeness of 72.22% after 72hrs of storage. Findings from this study highlight the potential of these peptides in developing innovative and safe preservation techniques for extending the shelf life of local African beverages. This study further offers promising insights into the application of Pisum sativum peptides in preserving traditional drinks like 'Zobo.'

Appraisal of cutting-edge techniques for prolonging fresh berries shelf life: innovations in essential oil nanoemulsion-based edible coatings

The high susceptibility of berries to fungal contamination during the postharvest phase and increasing demand from consumers for a safe preservative have prompted the need for a potential substitute. In this context, beyond their conventional use as flavouring agents, essential oils have been investigated for their preservative actions in berries to supplant traditional synthetic preservatives. However, high volatility, poor environmental stability, intense organoleptic properties, and low aqueous solubility limit their use as natural preservatives. To circumvent this problem, nanoemulsion has evolved as a feasible strategy. Incorporating essential oil nanoemulsion into a biopolymer matrix of an edible coating ameliorates the postharvest deterioration of berries. Nanoemulsions improve the functional properties of essential oil-incorporated edible coatings by creating an effective barrier that improves antimicrobial properties, decreases water loss, reduces the rate of respiration and loss of firmness, and subsequently enhances the shelf life of berries. This paper summarizes how the physiological characteristics of fresh berries are affected by essential oil-based nanoemulsions integrated into edible coatings and recommends using these nanoemulsions to preserve berries.

Mitigating aflatoxin contamination in food product using Limosilactobacillus fermentum LAB212

Various mould fungi responsible for spoilage of ground nut seeds also produce mycotoxins. A strain of Aspergillus flavus VBAH14 isolated from spoiled ground nut seeds was found to produce aflatoxin B1. Thin layer chromatography, high performance liquid chromatography and electronspray ionization-mass spectrometric studies confirm the aflatoxin production. On the other hand, Limosilactobacillus fermentum LAB212, isolated from home made curd was applied against this toxigenic fungus to control its toxin production. Co-culture and dialysis bag assay showed a significant reduction. CFS and cell pellet treatment reduce a significant amount of toxin in culture broth. Moreover LAB212 CFS reduces fungal growth up 99.364%. It was also observed that 80% of aflatoxin was removed by LAB212 cells. Several experiments confirmed that the LAB strain was potent enough to inhibit, reduce, and remove aflatoxin from contaminated solution and ground nuts. Hence suitable formulation of this bacterium and its commercial application can provide us a safe preservation.

Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

SummaryThis study aimed to investigate the efficiency of mangosteen peel extract (MPE) in preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC), total flavonoid content (TFC) and antioxidant and antimicrobial activities. Subsequently, beef burgers were prepared with different MPE amounts (0–1%) and stored for 1 day, 3 days and 5 days. The synthetic antioxidant 2,6‐di‐tert‐butyl‐4‐methyl phenol (BHT) and synthetic antimicrobial sodium benzoate (SB) were used for comparison. The changes of burgers in physicochemical parameters (moisture, cooking loss, storage loss and pH), lipid and protein oxidation (peroxide value, PV; thiobarbituric acid reactive substances, TBARS and carbonyl content), microbiological (total viable count, TVC) and sensory characteristics were assessed. The results revealed that MPE contained a high TPC of 128.93 mg gallic acid equivalent g−1 dry extract and TFC of 62.98 mg rutin equivalent g−1 dry extract. These bioactive compounds rendered MPE with its antioxidant activity approximately equivalent to ascorbic acid and antimicrobial activities against Escherichia coli and Staphylococcus aureus comparable with SB. MPE‐combined burger samples had higher moisture and cooking loss (P < 0.05) but almost equal storage loss and pH value compared with the control samples (P > 0.05). However, the incorporation of MPE into beef burgers did not affect the sensory attributes and preferences of consumers (P > 0.05). The burger with 1% MPE had lower values of PV, TBARS and carbonyl content than all other samples (P < 0.05), including the one added with BHT, indicating the strong potential of MPE as natural antioxidant alternative to prevent the oxidation of lipids and proteins. Through the TVC test, 1% MPE was demonstrated to result in the safe preservation of burgers up to 5 days of storage, equivalent to SB (P > 0.05). Therefore, MPE could become a natural synergistic alternative to both synthetic antioxidant and antimicrobial in the preservation of meat and meat products.

Quality Changes and Fungal Microbiota Dynamics in Stored Jujube Fruits: Insights from High-Throughput Sequencing for Food Preservation.

Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epidermis of jujube during the storage period using high-throughput sequencing, as well as to monitor the changes in quality indexes throughout this period. Through internal transcribed spacer (ITS) sequencing, we identified two phyla (Basidiomycota and Ascomycota) and six genera (Cryptococcus, Bulleromyces, Sporidiobolus, Alternaria, Pseudozyma, and Sporobolomyces), which potentially contribute to the spoilage and deterioration of jujube, referred to as "core fungal taxa". A high correlation was further found between preservation indices (including decay rate, firmness, and total soluble solids) and the growth of multiple core fungi over time. These findings will provide insights and a theoretical basis for further research on preservation techniques related to biological control during date fruit storage.

Barriers to the safe preservation of the traditional herbal practice in Ghana

AbstractThe preservation of the culturally important traditional herbal medicine practice in Ghana is threatened by the growth of allopathic medicine. It is argued that two main factors comprise this threat: significant safety concerns over many traditional herbal preparations, and a conflict in therapeutic frameworks which provides a substrate for the production of misinformation regarding allopathic medicine. Poorly enforced regulation of the commercial herbal market and a total lack of regulation of the traditional herbal market have led to prevalent contamination of herbal preparations with pathogenic bacteria and an unacceptable risk of pharmacological toxicity due to inconsistent production methods and understanding of the active components in these preparations. Simultaneously, misinformation spread by traditional herbal practitioners about allopathic medicine has caused significant morbidity and mortality in Ghana. Evidence from the literature and experience from clinical practice in a hospital in the Eastern region of Ghana are used to explore these factors and provide recommendations. First, thorough regulation of the herbal practice is needed to allay safety concerns. Second, the overall healthcare landscape will have to change to resolve the current tensions between practices. One solution would be the formation of a cooperative healthcare system which incorporates both the allopathic and herbal practices with well‐defined, nonoverlapping scopes of practice. However, such a novel landscape may be unrealistic, with the potential for traditional herbal practices being relegated to secondary role, mainly providing pharmacologically inert preparations while continuing to benefit patients through spiritual, cultural and pastoral interventions.

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage.

In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 °C. Pasteurization (78 °C/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts/moulds and aerobic mesophiles in honey (being <1 log CFU/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 °C/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization.

Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi

Yellowfin tuna (Thunnus albacares) is the world's second-largest commodity with good nutrition. After processing, some wastes / residues / by-products can be used to produce surimi which still retains the tuna meat properties. The manufacturing of surimi requires safe preservatives, such as the natural preservative, atung (Parinarium glaberimum Hassk), which contains antibacterial substances. Therefore, the present work aimed to determine the effectiveness of 4% (w/v) atung solution on the quantity and quality of yellowfin tuna surimi produced from tuna by-products. The fish meat was treated with a washing agent of ice water and 4% atung solution with several washing frequencies. The parameters assessed were the yield and quality of surimi by analysing the protein content, myofibrillar protein content (salt soluble), water-holding capacity, Salmonella spp., and E. coli. In addition, the parameters included teeth-cutting, ashi strength, and folding. The 4% (w/v) atung solution effectively produced tuna fish surimi with 68.50% yield, 20.62% protein, 8.87% myofibrillar protein, and free from Salmonella spp. and E. coli. The water-holding capacity of the surimi was recorded at 68.9% and increased to 73.3% after three washes. The use of 4% (b/v) atung solution effectively produced surimi with a teeth-cutting value of 7.80 - 7.92, and an ashi strength of 7.97 - 8.08, whereas the folding test was B to A (3.80) after four washes.

A Single Preservation Solution for Static Cold Storage and Hypothermic Oxygenated Perfusion of Marginal Liver Grafts: A Preclinical Study.

Hypothermic oxygenated perfusion (HOPE) improves outcomes of marginal liver grafts. However, to date, no preservation solution exists for both static cold storage (SCS) and HOPE. After 30 min of asystolic warm ischemia, porcine livers underwent 6 h of SCS followed by 2 h of HOPE. Liver grafts were either preserved with a single preservation solution (IGL2) designed for SCS and HOPE (IGL2-Machine Perfusion Solution [MPS] group, n = 6) or with the gold-standard University of Wisconsin designed for for SCS and Belzer MPS designed for HOPE (MPS group, n = 5). All liver grafts underwent warm reperfusion with whole autologous blood for 2 h, and surrogate markers of hepatic ischemia-reperfusion injury (IRI) were assessed in the hepatocyte, cholangiocyte, vascular, and immunological compartments. After 2 h of warm reperfusion, livers in the IGL2-MPS group showed no significant differences in transaminase release (aspartate aminotransferase: 65.58 versus 104.9 UI/L/100 g liver; P = 0.178), lactate clearance, and histological IRI compared with livers in the MPS group. There were no significant differences in biliary acid composition, bile production, and histological biliary IRI. Mitochondrial and endothelial damage was also not significantly different and resulted in similar hepatic inflammasome activation. This preclinical study shows that a novel IGL2 allows for the safe preservation of marginal liver grafts with SCS and HOPE. Hepatic IRI was comparable with the current gold standard of combining 2 different preservation solutions (University of Wisconsin + Belzer MPS). These data pave the way for a phase I first-in-human study and it is a first step toward tailored preservation solutions for machine perfusion of liver grafts.

Solvent-free enzymatic synthesis and evaluation of vanillyl propionate as an effective and biocompatible preservative.

Preservatives are chemicals added to protect products against microbial spoilage, and thus are indispensable for pharmaceuticals, cosmetics, and foods. Due to growing concerns about human health and environments in conventional chemical preservatives, many companies have been seeking safe and effective alternatives that can be produced through environment-friendly processes. In this work, in order to develop effective and safe preservatives from plants, we attempt solvent-free lipase-catalyzed transesterification of vanillyl alcohol with ethyl propionate for the first time. The reaction product, vanillyl propionate was efficiently obtained in a high yield. Unlike vanillyl alcohol and ethyl propionate, vanillyl propionate showed antimicrobial activity. The minimal inhibitory concentration test showed that it exhibited high and broad antimicrobial activity against all the tested microorganisms (Gram-negative and Gram-positive bacteria, yeasts, and molds), which was overall comparable to that of propyl paraben, which is one of the most effective preservatives. It was also found to have even higher antioxidant capacity and biocompatibility with human cells than propyl paraben. Vanillyl propionate, which is a plant-based preservative produced through a green bioprocess, is expected to be successfully applied to various industries thanks to its high antimicrobial and antioxidant effect, and high biocompatibility.

New Candidate Preservative in Ophthalmic Solution Instead of Benzalkonium Chloride: 1,3-Didecyl-2-methyl Imidazolium Chloride.

Benzalkonium chloride (BAC) is a useful preservative for ophthalmic solutions but has some disadvantageous effects on corneal epithelium, especially keratinocytes. Therefore, patients requiring the chronic administration of ophthalmic solutions may suffer from damage due to BAC, and ophthalmic solutions with a new preservative instead of BAC are desired. To resolve the above situation, we focused on 1,3-didecyl-2-methyl imidazolium chloride (DiMI). As a preservative for ophthalmic solutions, we evaluated the physical and chemical properties (absorption to a sterile filter, solubility, heat stress stability, and light/UV stress stability), and also the anti-microbial activity. The results indicated that DiMI was soluble enough to prepare ophthalmic solutions, and was stable under severe heat and light/UV conditions. In addition, the anti-microbial effect of DiMI as a preservative was considered to be stronger than BAC. Moreover, our in vitro toxicity tests suggested that DiMI is safer to humans than BAC. Considering the test results, DiMI may be an excellent candidate for a new preservative to replace BAC. If we can overcome manufacturing process issues (soluble time and flushing volume) and the insufficiency of toxicological information, DiMI may be widely adopted as a safe preservative, and immediately contribute to the increased well-being of all patients.

Improvement of ε-Poly-l-lysine Production by Co-Culture Fermentation Strategy

ε-poly-l-lysine (ε-PL) has been routinely used as a natural and safe preservative for many years in the food industry. However, most existing production methods struggle to achieve low cost and high production simultaneously. In this work, we present a co-culture fermentation strategy to enhance ε-PL production. Specifically, we screened a strain from five different strains that could be co-cultured with Streptomyces albulus to raise the production of ε-PL. Subsequently, a single factor experiment and response surface design were used to optimize the conditions of co-culture fermentation to further improve the production of ε-PL. Moreover, the optimal fermentation process was successfully verified in a 2-L fermentor with fed batch fermentation. The production of ε-PL reached 27.07 ± 0.47 g/L by 144 h. Compared with single strain (S. albulus) fermentation, the production of ε-PL was increased by 31.47%. At the same time, the amount of bacteria increased by 19.62%, which means that the ε-PL synthesis ability of bacteria had been improved. All the obtained results showed great potential for co-culture fermentation in large-scale ε-PL production and provide a new fermentation strategy for ε-PL biosynthesis.

Environmentally safe preservation and stabilization of natural rubber latex in an acidic environment

AbstractNatural rubber is an indispensable raw material that supplies about half of the world's rubber consumption. The latex that is extracted from the trees is composed of polyisoprene rubber, proteins, sugars, amino acids, lipids, and minerals. When the liquid latex emanates from the trees, it comes into contact with bacteria that cause it to decompose and coagulate. To hinder the decomposition and destabilization process, ammonia and other environmental and health hazard chemicals are added to the latex. The addition of these chemicals affects the health of plantation and rubber industry workers and results in residues that are contaminated with these chemicals, which require that processing facility effluents undergo costly treatment processes. Here, we present two novel liquid latex preservation and stabilization methods in an acid medium free of ammonia or other dangerous chemicals. The first method uses dodecyl benzene sulfonic acid to both stabilise and preserve the liquid latex, and the second uses ethoxylated tridecyl alcohol to stabilise and hydrofluoric acid to preserve the colloidal suspension. Both formulations result in rubber with superior mechanical properties, that is safe for the rubber plantation and industry workers, and with residues that no longer adversely affect the environment.

The collection of oat genetic resources held by VIr as a source of information on the history of cultivation and taxonomy of the genus, and breeding trends (a review)

Oat is one of the leading cereals cultivated in the world and in Russia; it has an important fodder and nutritional value. To preserve the entire crop agrobiodiversity worldwide, there is a network of genebanks that hold more than 200,000 oat accessions. International and national genebanks are located in all the world’s countries, but one of the largest oat collections is located in Russia.The global collection of the genus Avena L. (Oats) at the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR) is one of the largest worldwide and consists of over 13,000 accessions. The collection preserves and maintains live accessions of all cultivated oat species: A. sativa L., A. byzantina K. Koch, A. strigosa Schreb. and A. abyssinica Hochst., landraces, breeding lines, spring and winter forms, covered and naked genotypes, and all geographic diversity of 22 wild Avena spp. from 50 countries. This review provides historical background of the collection of cultivated and wild oat species, and who were the main donors of these holdings. The taxonomic system of the genus is briefly presented, which is used as a tool for efficient work and guaranteed safe preservation of accessions. Most of the cultivars developed in Russia have in their pedigree accessions obtained from the global collection of VIR. The passport database contains detailed information about all accessions of the collection, which makes it possible to improve the work with the oat collection, including safe preservation of accessions and their effective evaluation and use as source material for breeding in the leading breeding centers of Russia.Thus, the global oat collection at VIR has factual and potential value for the sustainable development of environmentally friendly agriculture, efficient processing of agricultural products, and production of safe and high-quality food products, including functional foods.

Recent advances in quality preservation of postharvest golden needle mushroom (Flammulina velutiper).

The golden needle mushroom (Flammulina velutiper) is one of the most productive mushrooms in the world. However, F. velutiper experiences continuous quality degradation in terms of changes in color and textural characteristics, loss of moisture, nutrition and flavor, and increased microbial populations due to its high respiratory activity during the postharvest phase. Postharvest preservation techniques, including physical, chemical and biological methods, play a vital role in maintaining postharvest quality and extending the shelf life of mushrooms. Therefore, in this study, the decay process of F. velutiper and the factors affecting its quality were comprehensively reviewed. Additionally, the preservation methods (e.g., low-temperature storage, packaging, plasma treatment, antimicrobial cleaning and 1-methylcyclopropene treatment) for F. velutiper used for the last 5 years were compared to provide an outlook on future research directions. Overall, this review aims to provide a reference for developing novel, green and safe preservation techniques for F. velutiper. © 2023 Society of Chemical Industry.

Donor heart ischemic time can be extended beyond 9 hours using hypothermic machine perfusion in sheep

The global shortage of donor hearts available for transplantation is a major problem for the treatment of end-stage heart failure. The ischemic time for donor hearts using traditional preservation by standard static cold storage (SCS) is limited to approximately 4 hours, beyond which the risk for primary graft dysfunction (PGD) significantly increases. Hypothermic machine perfusion (HMP) of donor hearts has been proposed to safely extend ischemic time without increasing the risk of PGD. Using our sheep model of 24 hours brain death (BD) followed by orthotopic heart transplantation (HTx), we examined post-transplant outcomes in recipients following donor heart preservation by HMP for 8 hours, compared to donor heart preservation for 2 hours by either SCS or HMP. Following HTx, all HMP recipients (both 2 hours and 8 hours groups) survived to the end of the study (6 hours after transplantation and successful weaning from cardiopulmonary bypass), required less vasoactive support for hemodynamic stability, and exhibited superior metabolic, fluid status and inflammatory profiles compared to SCS recipients. Contractile function and cardiac damage (troponin I release and histological assessment) was comparable between groups. Overall, compared to current clinical SCS, recipient outcomes following transplantation are not adversely impacted by extending HMP to 8 hours. These results have important implications for clinical transplantation where longer ischemic times may be required (e.g., complex surgical cases, transport across long distances). Additionally, HMP may allow safe preservation of "marginal" donor hearts that are more susceptible to myocardial injury and facilitate increased utilization of these hearts for transplantation.

The Composition of the Chemicals, Antioxidants, and Anti-Microbial Agents on the Essential Oil of the Piper Species and Its Potential as A Natural Preservative: A Review

The production of safe food with a little to no artificial preservatives is the main and most important challenge for the food manufacturing industry. Increasing demand of using the safe preservatives has pushed the food industry to use the herbal or natural preservatives. The essential oil of the piper species consists of complex compounds like the monoterpene that has a power in the activity of the antioxidant and antibacterial. The object of research is the essential oil of piper species like the Piper nigrum, Piper betle, Piper retrofractum, Piper caninum, and Piper cubeba. The review methodology used in this research is the PRISMA flowchart (2020). PRISMA aims to identify the quality of papers and transparency of the number of articles. The objective of this research is to summarize the research related to the chemical content of the piper essential oil, the antioxidant and anti-microbe as the potential natural preservatives. The anti-microbe activity on the piper species shows the MIC score ranging from 1.5 to 12.8 mg/mL towards the standard of bacterial preservatives in preventing pathogens in foods. The essential oil of piper species has the higher antioxidant compared to the synthetic ones, like the BHA and BHT that have the score of IC₅₀ &lt;50 mg/mL. The essential oil of piper species has the GRAS certification and “safe” as an additive in foods. Keywords: DPPH, Monoterpene, MIC, Sesquiterpene.