Shelf Life Characteristics Research Articles

NITROGEN PRIMING SOURCES AFFECT THE SEED GERMINATION, GROWTH AND FRUIT ATTRIBUTES OF BITTER GOURD

The production of bitter gourd is often hampered by low seed germination rates due to its hard seed coat, which leads to sluggish seed germination, poor stand establishment, and yield losses. Nutrient seed priming has emerged as a promising technique to overcome these challenges by enhancing seed vigor and germination performance, hence explored in bitter gourd. The study pursued a thorough assessment of the effects of seed priming with nitrogen sources (Urea and KNO3) on germination, growth, fruit characteristics, and shelf life of bitter gourd cultivars (Fighter and Palee). The treatments included unprimed seeds (Control), seed priming with tap water, seed priming with urea solution (1% and 2%), and seed priming with KNO3 solution (1% and 2%). The results revealed that priming with KNO3 at 2% concentration emerged as the superior treatment across multiple growth parameters, yielding the highest germination rate (85.40%), longest vine length (179.34 cm), and most abundant leaf count vine-1 (298.89). This priming also led to a significant reduction in days to flowering and enhanced the fruiting phase, resulting in earlier fruit development (59.53 days), increased fruit length (22.80 cm), and the highest single fruit weight (104.87 g). The priming with KNO3 at 2% also showed promising results for fruit shelf-life characteristics and improved shelf life (6.07 days) and minimal weight loss (4.61%). Between the two varieties, 'Palee' consistently outperformed 'Fighter,' showcasing superior performance for all the attributes observed in the study. These findings highlight the significant role of priming in enhancing the germination, fruit characteristics and shelf life of bitter gourd.

Using a New Pt(II) Source to Make Pt(II) Lantern-Shaped Cages, Including Low-Symmetry, Heteroleptic, and Multicavity Examples.

Current synthetic methods towards Pt(II) lantern-shaped cages involve the use of dry solvent, inert atmosphere, lengthy reaction times, and highly variable yields if isolated. Starting materials such as [Pt(CH3CN)4](BF4)2 suffer from a poor shelf-life, reducing the synthetic accessibility of various Pt(II) architectures. A new Pt(II) source (with varied counterions), [Pt(3-ClPy)4](X)2 (3-ClPy=3-chloropyridine, X=BF4 -, OTf-, NO3 -), is developed and characterised, showing greatly enhanced shelf-life characteristics under ambient atmospheric conditions. Using this starting material, the assembly of Pt(II) lantern-shaped cages was completed in as little as 1.5 hours with wet solvent and ambient atmosphere. The first examples of low-symmetry, heteroleptic and multicavity Pt(II) lantern-shaped cages are reported using this approach. Attempts towards an M6L8 octahedron using a tritopic ligand instead generate an interesting M2L4 cage with unbound pyridyl arms. Ligands and cages are characterised by NMR spectroscopy, IR spectroscopy, mass spectrometry, and X-ray crystallography in some cases.

Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-association Interactions Influencing Colour Expression and Stability in Young Red Wines

AbstractAnthocyanins are phenolic compounds that provide colour to young red wines following extraction from grape skins, and their reaction kinetics are not well understood as they exist within a complex pH-dependent multistate system. For commercial wineries to best control anthocyanin colour expression that is a major determinant for red wine quality, there is a critical need for behaviours of all pH-dependent monomeric and self-associated anthocyanins to be considered together. In response, the current study employed mathematical and experimental techniques to reveal kinetic and steady-state behaviours of all species of a model anthocyanin, malvidin-3-O-β-D-glucopyranoside (M3G), within three Shiraz red wines throughout fermentation. Investigator-developed models represented the following: (i) acid–base reactions that form red, purple, and blue anthocyanin monomers; (ii) hydration reactions that result in monomeric colour loss; and (iii.) physical self-association interactions that temporally stabilise anthocyanin colour. Simulations were validated experimentally using high-performance liquid chromatography with diode array detector (HPLC–DAD) and colourimetric analysis of wine samples. Moreover, a unique predictive modelling framework was developed that takes in measured values for anthocyanin concentration, pH, and temperature at the onset of fermentation, and output data describing corresponding wine colour expression and stability characteristics that would arise after fermentation has progressed. Results of the current study elucidate complex reaction kinetics occurring between anthocyanin species under dynamic red wine conditions and provide meaningful predictions for future wine colour and shelf-life characteristics. Outputs may be used to inform key winemaking decisions influencing red wine quality and to optimise the use of winery resources throughout the fermentation process.

Monitoring Fruit Growth and Development in Apricot (Prunus armeniaca L.) through Gene Expression Analysis.

The main objective of this study was to monitor apricot development and ripening through gene expression analysis of key candidate genes using the RT-qPCR technique. Eight apricot cultivars were selected to analyze phenological and genetic patterns from pre-ripening stages through to postharvest. In addition, 19 selected genes were analyzed in the contrasting cultivars 'Cebas Red' and 'Rojo Pasión' in different stages (two preharvest stages S1 and S2, one harvest stage S3, and two postharvest stages S4 and S5). This pool of genes included genes related to fruit growth and ripening, genes associated with fruit color, and genes linked to the fruit's nutraceutical aspects. Among the studied genes, Polygalacturonase (PG), Pectin methylesterase (PME), Aminocyclopropane-1-carboxylate synthase (ACS), and Myo-inositol-1-phosphate synthase (INO1) were directly related to fruit maturation and quality. Significant differential expression was observed between the cultivars, which correlated with variations in firmness, shelf life, and sensory characteristics of the apricots. 'Rojo Pasión' displayed high levels of PG, associated with rapid maturation and shorter postharvest shelf life, whereas 'Cebas Red' exhibited lower levels of this gene, resulting in greater firmness and extended shelf life. Genes CCD4, CRTZ, and ZDS, related to carotenoids, showed varied expression patterns during growth and postharvest stages, with higher levels in 'Rojo Pasión'. On the other hand, Sucrose synthase (SUSY) and Lipoxygenase (LOX2) were prominent during the postharvest and growth stages, respectively. Additionally, GDP-L-galactose phosphorylase (VTC2_5) was linked to better postharvest performance. This research provides valuable insights for future breeding initiatives aimed at enhancing the quality and sustainability of apricot cultivation.

Effect of oyster mushroom on nutritional composition, shelf life and organoleptic characteristics of enriched cookies

The objective of the study was to formulate functional cookies enriched with oyster mushroom and to monitor the impact of enrichments on organoleptic attributes, nutritional composition, and shelf-life studies. Three different level i.e., 3 %, 5 % and 7 % of incorporation of oyster mushroom were formulated and organoleptic evaluation was carried out while comparing with control (C- without oyster mushroom). Among them, 3 % (C1) showed the highest score of overall acceptability (8.3 ± 0.69) and it was analyzed for nutritional composition along with the control cookie (C). Enriched cookies possessed higher nutritional profile in comparison to control cookies in terms of protein, fiber, vitamin D, folic acid as well as minerals such as iron, calcium, zinc, and magnesium. Antioxidant activities were found to be 33.23 % and 1.78 umol in terms of DPPH and FRAP assays, higher than control cookies.The total number of bacterial colonies in aluminium ziploc bag were lower than the rest of packaging materials after one month of storage.Hence, it can be concluded that formulated mushroom cookies showed compositional, functional and high nutritional properties and can be stored for a month with minimum growth of microbial activity.

CO2 and Modified Atmosphere Packing Application for Removing Astringency of Persimmon Fruits and Its Incorporation into Quality and Shelf Life Characteristics

CO2 and Modified Atmosphere Packing Application for Removing Astringency of Persimmon Fruits and Its Incorporation into Quality and Shelf Life Characteristics

Assessment of Microbial Activity, Shelf Life, and Sensory Characteristics of Buttermilk Enhanced with Indian Prickly Ash (Zanthoxylum rhetsa) Extract

The present investigation was carried out at the Dairy Science Laboratory of the Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to Assessment of Microbial Activity, Shelf Life, and Sensory Characteristics of Buttermilk enhanced with Indian Prickly Ash (Zanthoxylum rhetsa) extract. This study aimed to evaluate the microbial activity, shelf life, and sensory attributes of Indian Prickly Ash extract fortified buttermilk during storage under refrigerated conditions. Microbial analysis was conducted on fresh and stored samples over 15 days, focusing on standard plate count, coliform count, yeast, and mold count. Results indicated that the initial standard plate count of fresh buttermilk increased marginally during storage. Shelf-life assessment revealed that the buttermilk remained suitable for consumption for up to 15 days under refrigerated conditions. Sensory evaluation was performed concurrently with microbial analysis. Overall acceptability scores were highest for buttermilk fortified with 6% Indian Prickly Ash extract, followed by treatments with lower extract concentrations. Statistical analysis showed significant differences among treatments, with 6% extract incorporation yielding the most favorable sensory outcomes. In conclusion, Indian Prickly Ash extract fortified buttermilk, particularly at 6% concentration, exhibited enhanced microbial stability and sensory appeal, suggesting its potential as a functional food product. Keywords: Milk, Buttermilk, Indian Prickly Ash.

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

Variability of fruit shelf-life of commercial tomatoes and their hybrids crossing with insensitivity ethylene mutant tomato Sletr1-2

Tomatoes are climacteric fruits that experience a surge in respiration rate and ethylene production. This condition affects the fruits’ physiological deterioration, shortens their shelf-life, and degrades the quality of tomatoes. The study aimed to enhance the shelf-life of commercial tomatoes with different genetic backgrounds by utilizing the Sletr1-2 mutant, which has a lower sensitivity to ethylene. A randomized block design (RBD) was applied to achieve this goal, where 12 different plant genotypes were considered as treatments, and each treatment was replicated four times. The results showed that fruit shelf-life was extended by crossing commercial tomatoes with Sletr1-2 mutant tomatoes. Genetic variability for all shelf-life characteristics were narrow. In contrast, there were broad phenotypic variability for fruit hardness and weight loss characteristics.

Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics

In recent years, food fortification has been seen as one of the important approaches to address nutrients deficiency and also considered as a source of a sustainable form of intervention to reach a wider population. Therefore, the aim of our study was to develop Buffalo meat sausage by incorporating dehydrated ash gourd peel powder (DAGPP). Four sausage formulations were prepared with three levels of DAGPP inclusion (4%, 8%, and 12%) along with a control sample. DAGPP-incorporated sausages were compared with the control sample in terms of scanning electron micrograph (SEM), crude fiber content, antioxidant activity, total phenolic content, and sensory and textural attributes. The storage studies (at 0 °C) were carried out for analysis of physicochemical properties (moisture content, protein content, ash content, pH and TBA value), color parameters (a*, b* and L* values) and microbiological characteristics. Our results showed that crude fiber content and mineral content increased from 0.74% to 6.33% and 1.94% to 2.74%, respectively, on the first day of the study. TBA value decreased from 0.207 to 0.133 (mg of malonaldhyde/ kg sample) on the 14th day of the study. Microbiological analysis revealed that the total plate count, yeast and mold count reduced from 2.87 to 2.12 log cfu/g and 1.93 to 1.38 log cfu/g, respectively, although no coliform was detected. The highest sensory score was achieved for the sample containing 12% DAGPP ie; 7–9. Based upon our findings, we found that the fortified meat sausages had better microstructure and sensory score, increased nutritional value, crude fiber, shelf life as well as high antioxidant activity. Therefore, DAGPP fortified meat sausage can be considered as one of the important sources for proteins and minerals for the under-nutrition population. However, profiling of the fortified food would be warranted to investigate micronutrients along with other functional characteristics.

Extension of ultrafiltered cheese shelf life using edible coatings containing supercritical rosemary, thyme and coriander extracts as antimicrobial agents

Currently, supercritical extraction allows for the “green” isolation of plant antimicrobial components and their subsequent use in the food industry. The study aims to extend the shelf life of ultrafiltered cheese by using edible coatings containing supercritical fluid extracts (SFEs) of Rosmarinus officinalis L., Thymus vulgaris and Coriandrum sativum L. The SFEs chemical profiling was studied using GC-MS. Ten emulsion coating formulations were prepared using whey protein concentrate and the SFEs. The antimicrobial activity of coatings was assessed using well diffusion assay. Their effect on shelf life, physicochemical and sensory characteristics of the ultrafiltered cheese samples was investigated. GC/MS analysis of Rosmarinus officinalis L., Thymus vulgaris and Coriandrum sativum L. showed that 1,8-Cineol, m-Cymene, and Linalool are the major compounds with 35.4, 41.6, and 61.3 % respectively. The particle size of all formulations ranged from 157.3 to 453.7 nm and had a broad size distribution with a low Polydispersity Index values ranging from 0.35 to 0.49. The obtained Zeta potential values from −27.8 to −36.0 mV indicate the stability of the SFE-emulsion formulations. The antimicrobial trials showed that formulations, that mainly contained Thymus vulgaris, demonstrated more inhibition effect against all tested strains than other formulas with inhibition zone diameter ranged between 10.7 and 16.3 mm and followed by formulations, that mainly contained Rosmarinus officinalis L., with inhibition zones diameter between 6.7 and 11.7 mm depending on microbial type. Combining rosemary and coriander extracts synergistically enhanced their antimicrobial effect and extended the shelf life of cheese beyond 40 days.

Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage.

Ginseng is a medicinal plant that has anti-inflammatory, antidiabetic, anticancer, antiobesity, cardioprotective, antioxidant and antimicrobial properties. However, previous reports lack information on the effects of ginseng extract on the shelf life and quality characteristics of muscle foods. Thus, it is essential to determine the effects of ginseng extract on the meat model system to gain valuable insights to improve the shelf life and quality of muscle foods. After determining the in vitro antioxidant activity of ginseng extract, the antioxidant effect of ginseng extract on cooked ground beef was investigated. In vitro antioxidant activity was determined using Fe(III) reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyses, while lipid oxidation, chemical, microbiological and textural changes were determined during 30 days of storage. Cooking loss, proximate composition and textural features were measured after thermal processing. The pH, CIE colour parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mould counts were determined during refrigerated storage. The mean values for FRAP expressed as Fe(II) equivalents ((4.7±0.2) mmol/g), DPPH (IC50=(12.11±0.09) mg/mL) and TPC expressed as gallic acid equivalents ((146.0±2.4) mg/g) showed a potential antioxidant capacity of ginseng extract. The addition of ginseng extract increased the cooking loss (p<0.05), but it did not affect the proximate composition of ground beef. It also caused a decrease in pH (p<0.05). Ground beef samples containing 1 % or more ginseng extract had lower TBARS values than control (p<0.05). In addition, LPO values of ground beef with ginseng extract were lower than the control after 30 days of storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mould were not found in any of the groups, except in the control, which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. The results show that ginseng extract has an important activity in controlling lipid oxidation and can be used in the meat industry to extend shelf life and microbial stability.

Microbiological Contamination of Fermented Cassava Products Sold in Local Markets, Yaounde (Cameroon)

Locally processed cassava is a desirable staple food in Cameroon; however, microbiological hazards during processing, handling and/or consumption have been significantly ignored. This study investigated the microbiological quality of five fermented cassava products locally called Kum-kum, Garri, Water-fufu, Bobolo and Mintoumba, which are widely consumed and sold in local markets across Yaounde. A total of 200 samples (n=40 per food product) were analysed using microbial culture techniques. In addition, three parameters, moisture content, water activity, and pH were measured as indicators of each product shelf-life. The results showed that all food types were slightly acidic, ranging between 4.1 (Water-fufu) and 6.3 (Garri). Moisture and water activity were highest in Water-fufu (58.52% and 0.94) and lowest in Kum-kum (3.35% and 0.51) respectively. The presence of E. coli and coliforms (5.61log10 CFU/g to 8.67log10 CFU/g) indicated potential faecal contamination and improper product storage. Specifically, the mean total viable bacteria, yeast and mould count indicated unsatisfactory levels for human consumption and ranged from 5.33log10 CFU/g (Mintoumba) to 7.22log10 CFU/g (Water-fufu), and 4.23log10 CFU/g (Garri) to 6.59log10 CFU/g (Kum-kum) respectively. In terms of foodborne pathogens, all cassava products contained at least one pathogen of public health significance. Water-fufu significantly contained Bacillus cereus (33%), Vibrio cholerae (28%), Salmonella spp. (23%) and Campylobacter spp. (13%), and Staphylococci and Listeria monocytogenes were most prevalent in Kum-kum at 21% and 13% respectively. The results showed the short shelf-life characteristics of fermented cassava products consumed in Cameroon, and importantly, indicated a significant route of human exposure to enteric pathogens.

The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese

Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage. Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period

Gluten-Free Corn Cookies Incorporated With Stinging Nettle Leaf Flour: Effect on Physical Properties, Storage Stability, and Health Benefits.

The consumption of gluten-free corn cookies is becoming very popular among nonceliac and celiac individuals. However, the absence of gluten and other nutrients in corn generally leads to cookies of lower quality in terms of nutritional value, texture, colour, and shelf life. To improve the quality characteristics of corn cookies, this study investigated the effect of incorporating an underutilised herb (Urtica dioica L. leaves) on its nutritional and physical properties. Stinging nettle leaf flour was incorporated at different levels (5%, 10%, 15%, and 20%) and compared with a control (100% corn cookies). The storage stability of the formulated corn cookies was also investigated at room and frozen (-18 ± 2°C) temperature. The incorporation of stinging nettle leaf flour increased (p < 0.05) the ash and protein content of corn cookies from 0.32% (control) to 2.56% (20% stinging nettle leaf flour incorporation) and 6.44% (control) to 21.52% (20% stinging nettle leaf flour incorporation), respectively. After in vitro starch digestion, the total phenolic content (TPC) and antioxidant activity (AA) also increased approximately 27 and seven times, respectively, and the estimated glycaemic index (GI) (eGI) decreased (p < 0.05) from 48.60% (control) to 33.18% (20% stinging nettle incorporated). Shelf life characteristics (water activity, peroxide value (PV), and microbial count) of formulated corn cookies were within acceptable limits for human consumption upon storage for 6 months. The findings indicated that stinging nettle leaves could serve as a potential food ingredient in gluten-free bakery products, particularly where low GI foods are desirable.

Assessment of microbial activity, shelf life, and sensory characteristics of buttermilk enhanced with Indian prickly ash (Zanthoxylum rhetsa) extract

Assessment of microbial activity, shelf life, and sensory characteristics of buttermilk enhanced with Indian prickly ash (Zanthoxylum rhetsa) extract

Efficacy of Different Concentrations of Calcium Chloride on Post-Harvest Quality of Tomato (&lt;i&gt;Solanum lycopersicum&lt;/i&gt; L.)

Postharvest loss in tomatoes is significantly high after harvest, due to several factors. The study on the effect of different concentrations of calcium chloride on shelf life and quality of tomato (Solanum lycopersicum) at the time of storage was done at the Nepal Agriculture Research Council (NARC), Tarahara, Sunsari, from February to March 2023. Tomato (Srijana variety) fruit with stem stalk was harvested at breaker stage and dipped either in distilled water as a control or in different concentrations of calcium chloride (CaCl2) (0.5, 1, 1.5, 2, 2.5, and 3%) for 15 minutes. The fruits were then air-dried and stored at ambient temperatures. The experiment was laid out in a completely randomized design (CRD) with three replications and seven treatments at the ambient room temperature of 20±2 oC and an RH of 60±2%. The shelf life and physicochemical characteristics of tomato fruit were studied at a 2-day interval during storage. The parameters recorded were physiological loss in weight (PLW), juice content (JC), total soluble solids (TSS), acidity (A), and pH in everyday intervals up to 16 days. Among the different treatments used in the laboratory, CaCl2 at 3% concentration was found to be the most effective in reducing the physiological loss in weight (12.65%), highest acidity (0.72%), lowest pH (4.27), lowest TSS (5.13 °Brix), and highest juice recovery (22.64%). It was observed that tomatoes treated with calcium chloride had an extended shelf life and quality for 16 days compared to those left untreated (control).

Design and evaluation of an edible coating, functionalized with active compounds, and pectin obtained from the cocoa shell, for technological purposes in the food industry

Despite the significant advances in food preservation, the industry faces high economic losses due to decomposition and a decrease in the product's final quality, affecting its texture, taste, smell, nutritional value, and shelf-life characteristics. Using edible films and coatings is a promising alternative to ensure food quality during processing, distribution, and storage. They consist of thin films of biodegradable natural polymers (polysaccharides, proteins, lipids), thus being an environmentally friendly technology that responds to the growing demand by consumers for natural, safe, healthy foods obtained through minimal processing. With the present research project, we sought to design and evaluate an edible coating (RC), using pectin obtained from the waste generated during the harvest and postharvest of two varieties of cocoa (criollo and trinitario), added with corn starch, glycerol, as a plasticizer, and essential oil of cinnamon nano emulsified, as a bioactive ingredient that generated an antioxidant character to the film. For the assembly of the edible coating, a factorial experimental design 2 ^ 2 in triplicate was established to evaluate the effect of the pectin-starch ratio (P / A), and percentage of pectin on the functionality and strength of the film. Finally, with the results, an optimization process was carried out to determine the best conditions for the elaboration of the coating, and under these conditions, the filmogenic solution was developed. The optimized edible film was made with cocoa pectin at a concentration of (1% w / w), and corn starch (1.22% w / w), thus forming the matrix solution added with glycerol (2% w/w) and cinnamon essential oil nano emulsified (0.02% w/w); which was subjected to physicochemical and mechanical quality tests. The results of the ANOVA of the experimental design showed that there was no significant effect of the independent variables %P and (P/A) on the color of the CR, contrary to what happened with the response variables of the antioxidant activity and resistance of the optimized CR.

Effects of ultrasound, microwave, and their combined treatments on the shelf life and quality characteristics of fresh litchi juice

This study investigated the effects of ultrasound and microwave and their combinations on preserving the quality of litchi juice during 21 days of storage. The physiochemical analysis exhibited that, the pH and Vitamin C content decreased gradually, whereas TSS, TA, and color values increased over the storage period. It was observed that the synergistic approach of sonication and microwave had positively impacted the bioactive components of fresh litchi juice. The results indicate that the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant properties of fresh litchi juice were changed significantly (p≤0.05) and reduced with increases in the treatment time. For instance, combined treatment (T6) exhibited the TPC (81.84±0.72 to 55.74±0.47 mg GAE/100 mL of juice) and TFC (3.31±0.136 to 3.12±0.126 mg QE/100 mL of juice) for 0 to 21 days of storage. On the other hand, the DPPH radical scavenging activity of litchi juices was increased notably (p≤0.05) and subsequently decreased after treatments, where the values ranged between 106.35±0.66 to 123.42±1.09 mg AAE/100 mL of juice at initial storage. The highest microbial growth inhibition was found in T6, and the values were (4.05-5.01 log10 cfu/mL) for total plate count and (3.63-4.78 log10 cfu/mL) for total yeast and mold during initial storage. Therefore, the combined treatment of sonication and microwave could be employed without chemical preservatives to treat fresh litchi juice with better retention of physicochemical attributes and bioactive phytochemicals.

Effect of montmorillonite and starch nanocrystals based biodegradable films loaded with lemongrass oil nanoemulsion on quality, enzymatic activity and shelf life of strawberry

The present study aims to determine the influence of montmorillonite (1.5% w/v MMT) and starch nanocrystals (1% w/v SNCs) based corn starch films loaded with lemongrass oil nanoemulsion (2% v/v LNE) on the shelf life and quality characteristics of strawberries (variety Tioga) stored at 4ºC for 8d. Results revealed that MMT and SNCs reinforcement enhanced tensile properties while reducing the WVTR of the films. Active nanocomposites provided superior shelf stability whereas control (unpackaged strawberry) demonstrated the highest quality deterioration in strawberries throughout storage. Amongst nanocomposites utilized, MMT/LNE based films exhibited the best preservative effects on the quality of strawberries, owing to their better barrier properties than SNCs/LNE. On the 8th day, MMT/LNE based films demonstrated highest retention of the physicochemical properties, phenolic content (69.50%), anthocyanin content (86.76%) and DPPH scavenging activity (67.60%). The activity of antioxidant enzymes (superoxide and catalase) was also preserved best with the MMT/LNE based films. Active nanocomposites reduced microbial growth with MMT/LNE films showing the least microbial progression. MMT/LNE and SNC/LNE loaded nanocomposites increased the strawberries’ shelf life up to 8 and 6 days, respectively in comparison to the control (4 days), illustrating the effectiveness of nanocomposites in maintaining postharvest quality of strawberries.