Enhance Shelf Life Research Articles

Fabrication, physico-chemical characterization, and bioactivity evaluation of chitosan-linalool composite nano-matrix as innovative controlled release delivery system for food preservation

The aim of the present study was to encapsulate linalool into chitosan nanocomposite (Nm-linalool) for developing novel controlled release delivery system in order to protect stored rice against fungal infestation, aflatoxin B1 (AFB1) contamination, and lipid peroxidation. The chitosan-linalool nanocomposite showed spherical shapes, smooth surface with monomodal distribution as revealed by SEM and AFM investigation. FTIR and XRD represented peak shifting and changes in degree of crystallinity after incorporation of linalool into chitosan nanocomposite. Nanoencapsulation of linalool showed higher zeta potential and lowered polydispersity index. TGA analysis reflected the stability of Nm-linalool with reduced weight loss at varying temperatures. Biphasic pattern, with initial rapid release followed by sustained release illustrated controlled delivery of linalool from chitosan nanocomposite, a prerequisite for shelf-life enhancement of stored food products. Chitosan nanocomposite incorporating linalool displayed prominent antifungal and antiaflatoxigenic activity during in vitro as well as in situ investigation in rice with improved antioxidant potentiality. Further, Nm-linalool displayed considerable reduction of lipid peroxidation in rice without exerting any adverse impact on organoleptic attributes. In conclusion, the investigation strengthens the application of chitosan-linalool nanocomposite as an innovative controlled nano-delivery system for its practical application as novel environmentally friendly eco-smart preservative in food and agricultural industries.

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

AbstractFicus carica Linn leaves having significant pharmacological properties such as antioxidant, antifungal, antidiabetic, antibacterial, anti‐inflammatory, and anti‐pyretic are available just in season. The effective utilization of nutritional values of leaves with enhanced shelf life has gained attention. Drying is usually the preferred technique to eliminate microbial attacks and increase shelf life of seasonal food products. Therefore, in the present study, the effect of microwave drying conditions on effective moisture diffusivity, activation energy, specific energy consumption (SEC), and energy efficiency were investigated at various microwave output power levels and sample amounts. The seven mathematical models were applied to describe the microwave drying kinetics of leaves and Page model was found as the best model. The maximum effective moisture diffusivity and drying rate constant values were determined as 9.84 × 10−11 m2/s and 1.15 1/min, respectively, at microwave output power level of 900 W and sample amount of 20 g. The activation energy values were estimated using the modified Arrhenius equation associated with effective moisture diffusivity (Ea = 11.41 W/g) and drying rate constant (Ea = 8.28 W/g). Additionally, the minimum SEC and maximum energy efficiency values (%) were found as 5.60 MJ/kg water and 40.31, respectively, at microwave output power level of 360 W and sample amount of 100 g. The results obtained from the present study seemed potentially useful to explore the applicability of microwave drying on Ficus carica Linn leaves to expand the availability of leaves having numerous nutritional ingredients throughout the whole year and take the advantage of their benefits in various industries.Practical ApplicationsEven if the benefits of Ficus carica L. leaves have been well presented in various studies in the literature, no study was found particularly which investigated the microwave drying kinetics of these leaves. Apart from the mathematical modeling of the drying characteristic and energy aspects of the leaf samples, the present study also targets to expand the usage area of these leaves with high shelf life and enable people to reach the leaves easily throughout the whole year. Hence, this study has potential for the commercial usage of these leaves for their effective utilization in various industries; such as beverage, bakery, cosmetic, and so on. In that way, the valuable nutritional ingredients of these leaves have been turned in favor of human consumption.

Phytochemicals Analysis and Minerals Present in the dried used as spices: Health Risk Implication in Northern of Iraq

In this study, total concentrations of eleven chemical elements (Ba, Ca, Cu, Fe, K, Na, Mn, Ni, Zn, P and Mg) in common spices of Kalar city- Iraq were determined using inductively coupled plasma-optical emission spectrometry. This study indicates that spices are a good source of a combination of Ca, K, Na, P and Mg. The spices, Curcuma longa, Nigella Sativa and Elettaria cardamomum were found to be very good sources of essential trace elements like Fe, Zn and Mn. The concentrations of the all elements were within the WHO and FAO permissible levels. Therefore, health risks associated with these elements indicate that people would experience no potential risks due to consumption of the spices. Preliminary screening of phytochemicals has found plenty of secondary metabolites which are present in dry plant samples. EDI values of all the metals were found to be below the maximum tolerable daily intake (MTDI).The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bio ingredient. Keywords: Spices, phytochemicals, food preservative, Minerals, Ash digestion, inductively coupled plasma – optical emission spectrometry, ICP-OES.

Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda

Twenty-one hot pepper genotypes comprising of local (15) and exotic (6) types (C. annuum, C. frutescens and C. chinense) were characterized for selected fruit traits after propagation in a glasshouse at the Makerere University Agricultural Research Institute Kabanyolo in Central Uganda using a completely randomized design with three replicates. Ripe fruits were harvested and analyzed; traits evaluated were all significantly different at P<0.05 with variations in quality attributes. The genotype OHA-B305-10 had the highest ascorbic acid content (128.86 mg/100 g) and is recommended for improvement of both local and exotic genotypes targeting the fresh market. Genotypes CAP0408-12 and UG2 WE0511-22, with highest total soluble solids (16.17 ºBrix) and dry matter content (28.59%), respectively should be used in improvements for industrial use or processing to products such as chilli powder or flakes. BRS-M205-04 with highest titratable acidity (1.04%) can be used in enhancing shelf life of genotypes with low titratable acids as well as for the fresh market. In spite of the intraspecific relationships among genotypes, significant differences were observed in their quantitative traits. These genotypes will, therefore, be useful in improving the quality of hot pepper fruit in Uganda.

Postharvest shelf life enhancement of peach fruit treated with glucose oxidase immobilized on ZnO nanoparticles

For the shelf life extension of fruits, we envisioned a novel antimicrobial approach that is based on the production of a thin layer of hydrogen peroxide at the surface of food by utilizing the bioactivity of glucose oxidase (GOx). The enzyme, purified from Aspergillus Niger, was immobilized on zinc oxide nanoparticles and then suspended in a buffer to prepare a spraying solution of GOx/ZnONPs. Post-immobilization analyses indicated that immobilized enzyme showed higher activity as compared to the free enzyme. The GOx/ZnONPs spray was applied for postharvest treatment of peach. The control and treatment groups were stored at ambient conditions for fifteen days and standard quality parameters were analyzed. In contrast to the control group, the GOx/ZnONPs spray treatment was remarkably effective in maintaining the physiological appearance of fruits even more than 12 days and showed a significant reduction in the decrease of weight, firmness, TSS, and DPPH free radical scavenging activity of fruits. Thus GOx/ZnONPs is an excellent platform to extend the postharvest shelf life of peach.

Genetic diversity assessment and gene expression analysis of prolonged shelf-life genes in Mangalore melon (Cucumis melo ssp. agrestis var. acidulus)

Mangalore melon (Cucumis melo ssp. agrestis var. acidulus) is a non-dessert melon, extensively grown in the coastal districts of South India, but hardly known to the rest of the World. Immature or mature fruits of Mangalore melon are used in preparation of delicious dishes such as vegetable stew, chutneys and curries. They are appreciated for nutritional values, long shelf life and biotic stress resistance. Seventy-nine accessions of Mangalore melon were collected from five states of South India and their genetic diversity was assessed using inter simple sequence repeat (ISSR) markers. Putative candidate genes of extended shelf life in Mangalore melon were studied by quantitative reverse transcription polymerase chain reaction in comparison with cantaloupe (Cucumis melo L.). Shelf life varied from 65 to 300 days at room temperature. Six ISSR primers amplified 142 fragments ranging from 80 to 2380 bp with an average of 23.66 bands per marker on a high-resolution capillary electrophoresis system. Neighbor joining phylogenetic tree construction from the ISSR allele similarity based genetic distance revealed two major clusters with 46 and 33 accessions in each cluster. Expression of fruit ripening related genes of ethylene biosynthesis (1-aminocyclopropane-1-carboxylate synthase, 1-aminocyclopropane-1-carboxylate oxidase) and cell wall metabolism (polygalacturonase, xyloglucan endotransglucosylase/hydrolase and expansin) in Mangalore melons was significantly lower than the cantaloupe melon at 180 days after harvest. Mangalore melon is a promising genetic resource for enhancing the shelf life of melons. The putative candidate genes identified here are useful in enhancing shelf life of cantaloupe.

Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products

Non-bovine milk plays a pivotal role in providing food security and economic upliftment of people. Moreover, non-bovine milk of minor mammalian species viz. camel, goat, sheep, etc. are mostly correlated with specific nutritional and medicinal virtues. Pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety. However, certain limitations linked with intensive heat treatments like nutritional losses, color modifications, and flavor changes have led to an exploration of emerging technologies to produce wholesome milk products with better retention of nutrients and biological components. The most notable emerging technologies studied for non-bovine milk and milk products are thermal (ohmic and microwave heating) and non-thermal (high pressure processing, UV, ultrasound, and pulse electric field) technologies. This review presents the application of emerging technologies on microbial inactivation, shelf-life enhancement, and their effects on the nutritional attributes of non-bovine milks. These technologies have shown huge potential in preserving nutritional components while imparting safety and offers opportunities to develop products with distinct texture and flavor profiles.

Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement

This study was conducted to decipher the mechanism of emulsion-based food stabilization by fish-derived collagen hydrolysate. Collagen type I was isolated from seven fish processing by-products with yields ranging from 9.15 to 92.38%. The isolated samples had a mass of 110–120kDa and eluted at 30.44% NaCl in ion-exchange chromatography. The collagen samples were enzymatically digested to obtain collagen hydrolysate (CH) with mass <6kDa. The seven CH samples were subsequently screened for surface activity. CH obtained from Pacu skin and Tilapia bones exhibited more than 80% solubility over a wide pH range, zeta potential greater than +50mV, moisture retention up to 92–96%, emulsification activity of 53–70 m2g−1, and emulsion stability of 62–85min, and successfully increased the emulsion stability of a drug by 14 times. Both CH samples were able to retain the emulsion properties of butter and chocolate sauce for 25 weeks and did not show any cytotoxic effect on leukocytes and Vero cells. Structural studies revealed that the CH peptides existed in polyproline-II conformation that assembled to form a vast quasifibrillar network. Sequence analysis through tandem mass spectroscopy revealed that the peptides could be classified into multiple groups depending on the distribution of hydrophilic/lipophilic residues (H/L). The surface activity of the CH was found to be dependent on (1) small size and a wide array of H/L ratio, (2) abundance of hydroxyproline, and (3) assembly of the peptides in the emulsion interface to form a mimic-helix–based quasifibrillar network which ensured optimal orientation and subsequent interaction with multiple phases.

Food packaging's materials: A food safety perspective.

Food packaging serves purposes of food product safety and easy handling and transport by preventing chemical contamination and enhancing shelf life, which provides convenience for consumers. Various types of materials, including plastics, glass, metals, and papers and their composites, have been used for food packaging. However, owing to consumers’ increased health awareness, the significance of transferring harmful materials from packaging materials into foods is of greater concern. This review highlights the interactions of food with packaging materials and elaborates the mechanism, types, and contributing factors of migration of chemical substances from the packaging to foods. Also, various types of chemical migrants from different packaging materials with their possible impacts on food safety and human health are discussed. We conclude with a future outlook based on legislative considerations and ongoing technical contributions to optimization of food–package interactions.

EVALUATION OF COATINGS FOR SHELF LIFE ENHANCEMENT AND QUALITY RETENTION IN BER (ZIZYPHUS MAURITIANA LAMK.)

Ber, a climacteric fruit crop, is liable to spoilage during storage. This study aims to evaluate the effect of coatings on shelf life and quality retention in ber under ambient storage conditions. Coated and uncoated ber fruits were stored at ambient storage temperatures (±25ºC) for 10 days and accessed every 2 days for analysis. Ber fruits reported minimum weight loss (2.68g), PLW (14.35%) and TSS (9.52%) with the application of petroleum jelly coating. Minimum total sugars (8.98%), minimum reducing sugar content (3.96%), maximum non-reducing sugars (5.69%) and maximum antioxidant activity (63.83%) was recorded in fruits with petroleum jelly coating. This study highlights the importance of coating of fruits for enhanced shelf life and quality retention under ambient storage conditions.

Anti-biofilm Potential of Elletaria cardamomum Essential Oil Against Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748.

Foodborne pathogens, microbial recurrent infections, and antibiotic resistance have driven researchers to explore natural compounds as safe alternative antimicrobials. In this study, the chemical profile, antimicrobial, and mutagenic activities of the Elletaria cardamomum essential oil were investigated. GC-MS analysis identified the major bioactive components as α-terpinyl acetate, 1,8-cineole, linalool acetate, and sabinene, at concentrations of 34.95, 25.30, 8.13, and 5.48% respectively, of the essential oil’s content. Regarding antimicrobial activity, the minimum inhibitory concentration of green cardamom essential oil was 1% against Escherichia coli O157:H7 and Pseudomonas aeruginosa ATCC 14213. Green cardamom essential oil, when used at concentrations of 0.015, 0.031, 0.062, and 0.125% (v/v) prevented biofilm formation of Escherichia coli O157:H7 by 64.29, 65.98, 70.41, and 85.59%, respectively. Furthermore, these concentrations inhibited 6.13, 45.50, 49.45, and 100%, respectively, of the Salmonella Typhimurium JSG 1748 biofilm. A mutagenicity assay confirmed that green cardamom essential oil has no demonstrable mutagenic activity against the tested strains. The study’s findings suggest that green cardamom derived bioactive compounds are safe organic antimicrobials, effective in controlling biofilm formation by Gram-negative pathogens. Moreover, such compounds could possibly be used in the food industry (e.g., bakery, dairy, meat, and other food products) as a safe alternative to chemical preservatives (antimicrobials) to enhance shelf life by improving the antimicrobial status while at the same time imparting a pleasant and appealing aroma for consumers.

The effects of nanosilver and nanoclay nanocomposites on shrimp (Penaeus semisulcatus) samples inoculated to food pathogens

Today, antibacterial packaging plays a major role in enhancing shelf life of food products. Application of nanoclay and nanosilver as antimicrobial agents has been glorified recently in the food industry due to their ability to enhance mechanical properties of food packaging. As vibrio parahaemolyticus, Staphylococcus aureus and Escherichia Coli are among of the most usual bacteria affecting fisheries, the aim of this study was to evaluate effects of nanoclay and nanosilver packaging on the growth of pathogens within 6 days of shrimp shelf life at 4 °C. Silver and clay nanoparticles (NPs) were analyzed using AFM, SEM, FESEM, EDX, FTIR, DLS and TEM as well. The size of clay and silver nanoparticles were 15 nm and 35 nm respectively. 21 packaging samples containing 1 to 7 percent of NPs were produced using melt mixing method. Shrimps samples were inoculated with pathogens using a 0.5 McFarland standard and hot sealed using nanopackaging treatments. Result showed that nanopackaging could decrease colony counts more than one logarithmic cycle which was a significant reduction (P < 0.05). Also, a synergistic effect was observed for packaging containing both nanoclay and nanosilver particles. Results of the current study shows that application of silver and clay NPs in nanocomposites could be a promising method to reduce microbial load and increasing shelf life of perishable food products.

Mesoscopic TiO2/Nb2O5 Electron Transfer Layer for Efficient and Stable Perovskite Solar Cells

AbstractThere has been tremendous advancement in the field of perovskite photovoltaics by means of interfacial engineering, compositional engineering and optimization of charge collection efficiency. The large bandgap oxides deposited using atomic layer deposition (ALD) technique have proven to be successfully passivating the interfacial defects owing to the advantages offered by this technique. Here, the effect of surface modification of mesoporous TiO2 (ms‐TiO2) layer with a transition metal oxide named niobium pentoxide (Nb2O5) deposited by ALD technique on the performance and stability of perovskite solar cells (PSCs) is investigated. The results reveal that functionalization with ultrathin Nb2O5 layer improve the optoelectronic properties and morphology of the deposited perovskite films. Moreover, the charge transfer is improved and hence the interfacial recombination is reduced. This results in improved power conversion efficiency (PCE) from 19.11% to 21.04% and open‐circuit voltage (VOC) from 1.118 to 1.147 V for the modified champion device. Additionally, the device shows negligible hysteresis with enhanced shelf life thermal and UV stabilities.

Isolation, characterization, culturing, and formulation of a new Beauveria bassiana fungus against Diaphorina citri

The Asian citrus psyllid, Diaphorina citri, is a worldwide destructive citrus pest. It aids in the transmission of a group of phloem-limited bacteria (Candidatus Liberibacter spp.) that leads to Huanglongbing (HLB) disease. In this study, a new Chinese native fungal strain (F-HY006) was isolated from the cadavers of D. citri collected from Ganzhou, Jiangxi in China (114°94′ E, 25°87′ N). The isolate was virulent towards adult female D. citri with corrected mortality of 76% and LT50 of 4.09 d after application of a suspension containing 107 conidia/ml (400 µl/citrus seedling). Morphologic and phylogenetic analyses identified this isolate as Beauveria bassiana. Based on its virulence against D. citri and growth characteristics (2.89 ± 0.28 × 105 conidia/cm2) on the PDA plate, biphasic (liquid–solid) cultivation for conidia production of B. bassiana F-HY006 was optimized using several nutritional and environmental factors. Soybean meal + cottonseed powder (1:1) and continuous fluorescent light resulted in the highest conidial production (5.7 × 109/g dry substrate). Moreover, the oil-based conidial formulation was optimized using sesame oil as an effective carrier, which resulted in a significant enhancement of the conidial shelf life, tolerance to thermal stress, and virulence against D. citri compared to unformulated conidia. Therefore, we have prepared a potential mycopesticide for the biological control of D. citri based on the optimized biphasic culture growth and formulation of an isolated virulent fungus, B. bassiana F-HY006.

Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat

This study aimed at introducing a durable and customer-friendly product as a result of immersion of chicken thigh meat in apple peel extract (APE) and corn zein (Z) edible coating enriched with ginger essential oil (GEO) in the refrigerated condition. Antioxidant activities of ethanol (70%) and water extracts of apple peel were examined using reducing power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity assays in maceration, ultrasound, and combined ultrasound and maceration extraction methods. Ultrasound-assisted ethanol 70% APE was found as the strongest antioxidant extract. The chicken thigh meat pieces were divided into six groups as follows: control (C), APE, Z, APE-Z, Z-GEO, and APE-Z-GEO. Then, all of the groups were stored at 4 ± 1 °C for 12 days and analyzed on days 0, 3, 6, 9 and 12. All treatments significantly (p ≤ 0.05) reduced the population of mesophilic, Pseudomonas spp., Enterobacteriaceae, pcycrotrophic, lactic acid bacteria, and fungi compared to the control group. Also, the amount of PV (peroxide value), TBA(thiobarbituric acid), and pH of all treatments were significantly (p ≤ 0.05) lower than the uncoated samples during storage time. Combined treatment of APE-Z-GEO was the most efficient group among the others, which enhanced the chicken meat shelf life for 12 days. According to the sensory evaluation, addition of APE to the chicken thigh meat improved texture and taste features compared to the other treatments. The samples containing Z received the highest scores in the color feature. APE-Z-GEO and APE treatments significantly (p ≤ 0.05) created the best aroma in the samples among the other treatments. Therefore, APE immersing along with Z coating containing GEO can be suggested as a natural formulation in the shelf life enhancement of chicken thigh meat under the refrigerated condition.

Shelf life enhancement of low calorie and fiber-enriched Sandesh by modified atmosphere packaging

Sandesh is the most popular Chhana -based sweet delicacy of the eastern part of India, especially West Bengal, India. Sandesh is a heat-acid coagulated product that is rich in high quality animal protein, fat, minerals, and vitamins. The present research was conducted to study the effect of three different combinations of gases i.e. 98 % CO 2 , 98 % N 2 and 50 % N 2 : 50 % CO 2 on the shelf life of low calorie and fiber-enriched Sandesh samples. The samples packed under air were kept as control. The samples were stored in a BOD incubator at 25 and 37 0 C and analyzed for microbial, textural and sensorial changes at an interval of 07 days up to 28 days. The samples packed with air showed significantly higher textural and sensorial changes and microbial spoilage as compared to the other three combinations. The results showed that samples packed with 50 % N 2 : 50 % CO 2 combination had better shelf stability as compared to the samples packed under air, 98 % N 2 and 98% CO 2 .

Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

The effect of high pressure processing (HPP) at 300, 400, and 500 MPa combined with Lactobacillus acidophilus was assessed on uncooked ground beef patties (BP) during refrigerated storage of 10 days. BP were evaluated in terms of microbial growth, color, pH, and lipid oxidation during the storage. Untreated BP had a significantly higher total aerobic count (6.74 log CFU/g) than BP treated with HPP 500 MPa + L. acidophilus (3.35 log CFU/g) on Day 10 of storage. Yeasts and mold counts of only 0.80 log CFU/g were detected in BP treated with HPP 500 MPa + L. acidophilus on Day 10 of storage. BP treated with combined process showed significant color retention, a delayed decrease in pH value, and inhibition of lipid oxidation during storage. The HPP 500 MPa + L. acidophilus showed the highest scores for all sensory parameters. This combined process can be used as an effective treatment for maintaining the microbial stability and quality of BP during storage. Novelty impact statement High pressure processing at 500 MPa was applied as a postprocessing treatment in conjunction with lactic acid bacteria for improving the microbiological safety and enhancement of shelf-life of fresh ground beef patties during refrigerated storage for intended usage at home and fast-food restaurants.

Reaching the highest shelf: A review of organic production, nutritional quality, and shelf life of kale (Brassica oleracea var. acephala)

Societal Impact StatementSince its inception in the early 20th century, organic agriculture has grown increasingly popular due to its focus on a holistic, environmentally friendly approach to crop production. However, it is comparatively limited in biomass production, disease management, nutritional quality, and postharvest treatment compared to conventional agriculture. These challenges carry over into kale production, the majority of which is certified organic. This article reviews organic kale production, morphology, and shelf life, focusing on nutrition and plant breeding. It explores the shortcomings of organic output and potential areas of study to enhance shelf life in organic kale while maintaining nutritional quality. Summary Organic production has grown exponentially over the past few decades in both acreage and popularity worldwide. This review focuses specifically on kale produced in the USA. However, regulations limiting synthetic inputs leave organic produce at a disadvantage compared to conventional agriculture in terms of biomass, nutritional quality, disease management, and postharvest treatment. Organic agriculture requires significant improvements to be a viable means of production for a growing population. Kale (Brassica oleracea var. acephala) is a “nutritional powerhouse” leafy green vegetable. The high concentration of vitamins, minerals, and prebiotic carbohydrates in a low‐calorie food makes kale an important crop for combatting obesity‐related non‐communicable diseases. However, the short shelf life of organic kale and inevitable fresh food waste make developing new kale cultivars with increased shelf life essential. This review article aims to (a) review kale morphology, consumer preference, and production, and (b) review nutritional quality, its effect on shelf life, and current breeding efforts of kale. Future research could focus on developing a kale breeding pipeline following suitable kale germplasm selection adapted to organic agriculture with both superior shelf life and improved nutritional quality.

The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system

A novel “industry-scale microfluidizer system” (ISMS) was used to prepare whole corn slurry (WCS). The impact of processing pressure (0–120 MPa) on the properties of WCS was examined. ISMS preserved the soluble solid content, stabilized the native pH (~7.2), and retained the desirable yellow color of WCS. Moreover, it did not adversely impact the concentration of major nutrients, such as starch (~50 g/100g), protein (~13 g/100g), fat (~8 g/100g) and dietary fiber (~17 g/100g). ISMS also increased the polyphenol content and improved the in vitro antioxidant activity of WCS. Increasing the pressure led to an improvement in the physical stability of WCS, which was linked to the reduction in particle size, increase in viscosity, improved dispersion of the particulate matter and formed network with decreased dimensions. These results suggest that ISMS can be a new processing tool to create whole corn beverages with improved nutritional value, enhanced shelf life, and better functional performance.

Antimicrobial preservation efficacy of liquid glucose and liquid maltitol syrups with and without 0.1% sorbic acid

Abstract Objectives Amongst paediatric pharmaceutical forms, syrups offer advantages such as ease of administration and good palatability. They also exhibited microbial self-preservation properties that may be useful to enhance shelf life of liquid formulation. The objective of our works is to test the self-preservation efficacy of maltitol and glucose syrup without or with sorbic acid as described in the European pharmacopoeia. Methods The European Pharmacopoeia test of antimicrobial preservation efficacy was performed on liquid glucose syrup and liquid maltitol syrup with and without 0.1% sorbic acid. Results Unpreserved glucose and maltitol syrups did not meet the European Pharmacopoeia acceptance criteria for antimicrobial preservative efficacy due to the regrowth of Aspergillus brasiliensis on day 28 whereas glucose and maltitol syrups with 0.1% sorbic acid pass the test. Conclusions The addition of a preservative (sorbic acid) in glucose and maltitol syrups allows the validation of the antimicrobial preservative efficacy test of the European Pharmacopoeia. Further tests are needed to see if preservative efficacy is maintained despite dilutions or in the presence of active pharmaceutical ingredients.