Shelf Life Parameters Research Articles

Effect of Novel Plant Growth Regulators and Fruit Bagging on Yield and Shelf Life of Guava (Psidium guajava L.)

The present investigation was carried out to identify the effect of novel Plant Growth Regulators and fruit bagging techniques on the yield and shelf life of guava cv Gwalior-27. Yield and shelf life parameters such as yield tree-1, yield hectare-1, yield hectare-1, physiological loss in weight, and rotting were analyzed. Brassinosteroids (BRs) have emerged as pleiotropic phytohormone owing to their wide function in crop growth and metabolism. Homo brassinolide (HBR) being an analogue of BRs is known to improve the growth, yield and quality parameters in many crop plants. Salicylic acid is accepted as safe and natural chemical compound for pre and post-harvest application on fruits to delay ripening, softening and reduction in lipid peroxidation and chilling injury in fruits. The experiment was laid in Factorial Randomized Block Design with 20 treatment combinations. It was observed that treatment combination P3B3 (Brassinosteroid (1.5 ppm) + White polyethylene bag) produced the maximum yield, while the maximum shelf life of guava fruits was attained in treatment combination P5B3 (Salicylic acid 600ppm + White polyethylene bag).

Rethinking and redesigning storage, packaging and distribution practices for food supply chain

PurposeThe study aims to add to the existing literature on food supply chains by specifically taking into the redesigning of the alignment of storage, packaging and distribution practices in the modern complex supply chain. The redesign of the food supply chain’s storage, distribution and packaging is a transformative endeavor ultimately aimed at enhancing efficiency, sustainability and reliability.Design/methodology/approachIn order to identify, classify and prioritize the main challenges, this study conducted an extensive analysis of the literature and experts’ opinions in the areas of academia, information technology and the food supply chain (FSC) using combined compromise solution method (CoCoSo) and complex proportional assessment (COPRAS).FindingsThe top three classes of key indicators revealed in this study are dynamic route optimization and on-demand delivery pods (RD4), implementation of active packaging with nanotechnology (RP3) and collaborative last-mile (RD2). The findings reveal that dynamic route optimization and on-demand delivery pods (RD4) and collaborative last-mile (RD2) are maintaining a balance between collaborative delivery networks through route optimization which is a very discussable theme in recent literature.Originality/valueThe research provides fresh insights into how perishable food shelf life parameters and the use of distribution networks within the short supply chain can be taken into consideration when redesigning the storage, packaging and distribution system for food supply chains.

Pengaruh Aplikasi Edible Coating Gel Lidah Buaya dan Kitosan terhadap Mutu Buah Stroberi pada Penyimpanan Suhu Ruang dan Suhu Rendah

Strawberries are nonclimateric fruits harvested in the final stages of ripening, so they are highly damaged due to cellular fragility, high respiration rate, and susceptibility to fungal growth. This study aims to test the effectiveness of edible coating of aloe vera gel and chitosan to maintain the quality and shelf life of strawberries. The study was carried out by experimental method with split plot by group random design. Storage temperature treatment as the main plot consists of two treatment levels, namely 25±2o C and 4±1o C, while the concentration of edible coating combination as a plot consists of five treatment levels, namely control without edible coating, aloe vera gel 40%, chitosan 2%, aloe vera gel 40% + chitosan 2%, and aloe vera gel 20% + chitosan 1%. Quality attributes including weight loss, fruit hardness, total dissolved solids, decay index, and shelf life are observed until total deterioration occurs. The results showed that at a storage temperature of 25±2° C, chitosan 2% treatment was more able to maintain the quality attributes of strawberries compared to other treatments. Meanwhile, at a storage temperature of 4±1°C, edible coating treatment of 40% aloe vera gel and 40% aloe vera gel + 2% chitosan which more effectively maintains the quality attributes of strawberries. However, for shelf life parameters, only the temperature factor of the storage room affects the length of shelf life of strawberries. The longest shelf life is achieved at low temperature storage (4±1°C) with edible coating treatment of 40% aloe vera gel + 2% chitosan (13.33 days). However, according to the LSD test at a real level of 5%, this value was not significantly different from other edible coating treatments stored at low temperatures, including the lowest shelf life that occurred in controls without edible coatings (10.67 days).

Varietal Response to Organic and Inorganic Fertilizers on Bulb Yield, Storability, and Production Economics of Onion (Allium cepa L.)

The field experiment was conducted in the Rabi season of 2021-22 in the research farm of the Regional Research Center, Raiya (Jhajjar) of Maharana Pratap Horticultural University, Karnal, Haryana to examine the impact of organic manures and inorganic fertilizers on the growth, bulb yield and self-life of two indigenous onion varieties was examined. The treatment combinations comprised seven treatments along with one control that was arranged in a randomized block design (factorial) with four replications and two varieties namely Hisar Onion-2 and Hisar Onion-4. The results of the study showed that bulb yield-related parameters such as average fresh weight of bulbs (82.39 g), yield per plot (26.74 kg), and yield per hectare (29.71 t) were recorded maximum in the treatment T6. However, the better storage life of bulbs was estimated in treatment control which was at par with treatment T3 i.e., physiological loss in weight (20.23%), sprouting (3.14%), and rotting (11.43%) were observed minimum after 120 days of storage period. Hisar onion-4 was found superior in all the bulb yield and shelf-life parameters in comparison to Hisar Onion-2. Treatment consisting of 50% recommended dose of NPK + 50% RDN supplied through Vermi-compost recorded maximum net return (Rs.1, 97,942) and benefit-cost ratio (2.25). Therefore, it can be inferred that the combined use of organic manures and inorganic fertilizers contributes to the improved shelf life of onion bulbs and enhances the long-term production potential of the soil.

Effect of Foliar Application of Chemicals on Shelf Life of Ber (Ziziphus mauritiana L.) cv. Apple Ber

A field experiment was conducted out at Experimental orchard, Post-harvest Technology Laboratory of Department of Horticulture and laboratory of Department of Soil Science, CCS Haryana Agricultural University, Hisar during the year 2022-23. The experiment was laid out in a Randomized Block Design with thirteen treatments and three replications viz., T1: K2SO4 (1.0%), T2: K2SO4 (1.5%), T3: K2SO4 (2.0%), T4: K2SO4 (2.5%), T5: Ca(NO3)2 (0.5%), T6: Ca(NO3)2 (1.0%), T7: Ca(NO3)2 (1.5%), T8: Ca(NO3)2 (2.0%), T9: C2H6ClO3P@ 150 ppm , T10: C2H6ClO3P@ 300 ppm), T11: C2H6ClO3P@ 450 ppm T12: C2H6ClO3P@ 600 ppm T13: Control (water spray). The each treatments were applied two times i.e. first spray in the 3rd week of december and second spray at 10 days after first spray i.e. in the first week of january until total saturation of foliage of experimental plants. The control trees were sprayed with water. Among the shelf life parameters minimum spoilage % and minimum loss in PLW % was observed in case of calcium nitrate @ 2.0 % which further improve the shelf life of ber fruits.

Evaluation of Bio-Stimulants for Active Growth, Yield and Shelf Life of Papaya cv. Red Lady

Bio-stimulants, which are natural substances aiding plant growth and resilience, are comprised of various organic and mineral compounds, serving as eco-friendly tools for sustainable farming. The research study was conducted at the Horticulture Farm of Agriculture at Lovely Professional University in Phagwara, Punjab, during the years 2023-24. The study employed a randomized block design with seven treatments replicated three times. Bio-stimulants were sprayed at 60, 90, 120 and 150 days after planting (DAP) on papaya plants cv. Red Lady to evaluate its effect on various growth, quality and shelf-life parameters. Various growth parameters including plant height, stem girth, canopy spread, petiole length of leaves, as well as floral characteristics such as days taken for flowering, height at initial flowering, number of flowers per node, fruit set percentage and yield-related parameters were evaluated. The study found significant effects of different bio-stimulant applications on papaya growth, flower and fruit production, fruit quality and shelf-life. Treatment T4 (RDF + Diatomaceous earth) showed notable improvements in growth parameters, while treatment T5 (RDF + Panchgavya) resulted in enhanced productivity, fruit quality and shelf-life. Overall, the study suggests that the application of Diatomaceous earth alongside fertilizers promotes vegetative growth, while Panchgavya application enhances flowering, fruiting and quality attributes, offering insights for optimizing papaya cultivation practices for improved yield and quality.

The effect of washing for the shelf-life parameters of spinach (Spinacia oleracea L.)

Spinach is a very popular green leafy vegetable because of its versatile usage and beneficial for the health. However, spinach may contain several pathogen bacteria: Escherichia coli, Klebsiella spp., Salmonella spp., Enterobacter spp., Citrobacter spp., Shigella spp. and Listeria monocytogenes, which can cause several serious health problems. This study investigates the effects of washing with citric acid for the shelf-life parameters of spinach in comparison to the effect of washing with water and control. Washing of spinach with 0.5% citric acid solution decreased the elasticity of the spinach leaves, as well as the chlorophyll content. On the other hand, the total plate count, as well as the yeast and mold count could be decreased with this treatment, but difference was not detectable at the forth storage day. The fecal indicator E. coli did not change, indicating washing was not effective in this case. Further optimisation of treatment and storage conditions may decrease microbial risk of fresh spinach consumption without decreasing its sensory quality.

Determining The Shelf Life of Tamban Fish Choux Pastry (Sardinella Lemuru) Using Aluminum Foil Packaging using The Aslt Method

Choux pasty is known as sus, which is defined as a cake that has a dry, hollow and light texture so that it can be filled with various variations. Tamban fish meat is less popular with the public because it has many spines, so it can be used as raw material for making choux pastry which is capable of containing quality, added product value and good nutritional content. Apart from that, it can produce products with a delicious taste. Aluminum foil type plastic packaging is one type of plastic that is widely used in making food because it is the best type of plastic which is able to prevent chemical reactions and has heat resistant properties. Aluminum foil type plastic packaging in the form of a standing pouch has excellent air and light barrier capabilities and has a locking clip. This method uses environmental conditions that can accelerate the reaction of decreasing product quality. The use of the Arrhenius model on dry products can predict the rate of chemical reactions resulting in damage or changes in product quality at various storage temperatures. My research used 3 different temperatures, namely, temperature 30, temperature 40 and temperature 50. The shelf life parameters used in my research are peroxide value, hedonic test, water content and total plate number. The data contained in the research carried out on day 0 is: Water content is the ratio between the weight of water contained in a product and the weight of dry ingredients. Water content can be used to determine the quality and shelf life of products and foam to determine humidity. The initial water content value on day 0 was 3.78.

Synergistic Formulation and Shelf Stability Evaluation of Brown Seaweed (Sargassum sp.) Infused Tisane Enhanced with Butterfly Pea Flower and Sappan Wood

Conventional seaweed beverages often concentrate solely on individual compounds, lacking the integration of complementary herbs. This study aimed to develop a functional tisane usingSargassumsp., butterfly pea flowers, and sappan wood, resulting in an antioxidant-rich tisane with favourable sensory attributes and storage stability. The research consisted of two phases: formulating the functional tisane and evaluating its quality stability.Sargassumsp. tisane contained flavonoids, saponins, phenols, and tannins. Hedonic testing revealed that the composition ofSargassumsp. significantly influenced taste and aroma preferences, with Formula F1 (ginger) achieving the highest taste score of 3.87. Formula F1 included sterols, saponins, and tannins, with an antioxidant content of 9.93 ppm. While the tisane’s pH slightly decreased during storage, importantly antioxidant activity remained consistently high until the end of storage. Microbial and other shelf-life parameters were evaluated using a combination of low-temperature storage and standard food preservatives in sterilized bottles. In conclusion, this study highlighted the potential of formulating a functional tisane usingSargassumsp., butterfly pea flowers, and sappan wood. These findings contributed to an improved comprehension of how to create appealing, stable, and bioactive-rich tisanes by utilizing a combination of marine herbs.

Electrosprayed hydroxypropyl methylcellulose microcapsules containing Rhus microphylla fruit extracts and their application in strawberry (Fragaria × ananassa) preservation

Encapsulation is used to incorporate a wide range of compounds, which is beneficial for protecting and improving the bioactivity of plant extracts. In this study, the objectives were to develop hydroxypropyl methylcellulose microcapsules containing two different extracts from Rhus microphylla fruit namely RmA (obtained by conventional agitation) and RmO (obtained by ohmic heating) using electrohydrodynamic processing. The microcapsules were then characterized through Scanning Electron Microscopy (SEM), ATR-Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). Additionally, the study aimed to evaluate their influence on strawberry shelf life parameters. Spherical microcapsules with a particle size ranged from 2.05 to 2.41 μm were successfully obtained, and FTIR analysis confirmed the proper incorporation of the extracts. The microcapsules containing RmA extract (MC-RmA) exhibited superior antioxidant and antifungal activities in vitro. Consequently, their efficacy in preserving the quality of strawberry fruits during storage at 4 ± 1 °C and 85% relative humidity (RH) was evaluated at concentrations of 0.25% and 0.50% (w/v). After 14 days, the MC-RmA-treated fruits showed reduced weight loss, improved firmness, and unchanged color. Furthermore, the gradual release of antifungal activity from MC-RmA suggests their potential as a novel solution to mitigate postharvest losses in strawberry fruits.

Oxidative preservative and sensory effects of Harpephyllum caffrum (wild plum) peel extracts in fresh ground beef patties

Indigenous, underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry. The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum caffrum Bernh peel (HCP, 0, 250, 450 and 650 ppm) on shelf life and sensory attributes of fresh ground beef patties stored at 4 °C during 9 days in comparison with sodium metabisulfite (SMB, 450 ppm). Antioxidant type × day interactions influenced (P ≤ 0.05) shelf life parameters, including loss of colour, myoglobin and protein oxidation. The HCP extracts improved colour and protein (i.e., reduced thiol loss) stability during storage compared to the control. The HCP treatments had lower (P ≤ 0.05) TBARS on day 9 compared to the control. Also, HCP reduced (P ≤ 0.05) tenderness and juiciness, and increased undesirable flavours in beef patties compared to control and SMB. The study indicates that HCP is a potential alternative to SMB in improving oxidative shelf life of the beef patties, with additional studies recommended to reduce adverse effects on sensory quality.

Physicochemical, volatile compounds, oxidative and sensory profiles of the Longissimus muscle of six South African sheep breeds

Context The scarcity of water and feed for sheep is a characteristic feature in the dryland areas of South Africa, and adversely affects meat production and quality. To address this challenge, breeds with high water, feed and production efficiencies must be used to produce meat of desirable quality. Aim The study aimed to compare physicochemical, volatile compounds, oxidative and sensory profiles of the Longissimus muscle from selected South African sheep breeds raised under intensive feeding conditions. Methods Physicochemical, oxidative, volatile compounds and sensory profiles of the Longissimus muscle from lambs of indigenous (Damara, n = 10; Pedi, n = 8), indigenous composite (Dorper, n = 10; Meatmaster, n = 9) and exotic composite (Dohne Merino, n = 10; South African Merino, n = 10) breeds that were penned individually and fed a lamb-finishing diet ad libitum over a 42-day test period were evaluated. Results Dohne Merino had the highest intramuscular fat content, whereas Damara and Pedi had the lowest (P ≤ 0.05). Meat lightness increased over time, with Pedi having the highest values on Day 7 of retail display at 4°C, followed by the Merinos (P ≤ 0.05). On Day 7, meat from the Merinos had the highest lipid oxidation values, whereas Damara and Pedi had the lowest (P ≤ 0.05). The lowest meat protein oxidation values on Day 7 were recorded for the Meatmaster, followed by Dohne Merino (P ≤ 0.05). Relative to the other breeds, Dohne Merino had the greatest concentrations of alcohols, aldehydes and acidic volatile compounds, and the lowest concentrations of esters (P ≤ 0.05). In addition, the Merinos had meat that was slightly more tender and juicy (P ≤ 0.05) than that of Damara and Dorper. Conclusions Even though indigenous breeds produced meat with comparable oxidative shelf-life and sensory quality attributes to composite breeds under intensive feeding conditions, they had leaner meat than the later breeds. Implications The observed variations in meat physicochemical and oxidative shelf-life parameters allow producers to select breeds that are best suited to their production systems, resources and market requirements.

First-order kinetic study-based comparative shelf-life assessment of Raw Vetas (Salix alba L. stem bark) and Vetas Ghana (a semisolid form of Salix alba L. stem bark aqueous extract)

BACKGROUND: Shelf-life is an important aspect of raw as well as finished drugs. Recently, shelf-life parameters have been included in the Ayurvedic Pharmacopeia of India (API). The aim of this study to evaluate the comparative long-term shelf-life study of Raw Vetas (Salix alba stem bark) and Vetas Ghana (a semisolid form of Salix alba Stem bark aqueous extract). METHODS: A stability chamber with environmental conditions 30°C ± 2°C/60% RH ± 5% was used for the long-term shelf-life study of Raw Vetas and Vetas Ghana. Physicochemical parameters like loss on drying, pH, total ash, acid insoluble ash, water extractive value, and alcohol extractive value were evaluated at a regular frequency (0th, 3rd, 6th, 9th, and 12th months). RESULTS: There are significant changes that have been observed w.r.t. physicochemical parameters analysis. Physicochemical parameters revealed that the shelf-life of Raw Vetas ranged from 31 to 66 months and the shelf-life of Vetas Ghana ranged from 38 to 62 months. CONCLUSIONS: The average shelf-life of Raw Vetas and Vetas Ghana was 41.83 and 47.50 months, respectively. This study may help to understand the shelf-life of various Ayurvedic formulations consisting of Raw Vetas and Vetas Ghana.

Phenotyping of a diverse tomato collection for postharvest shelf-life

In all fruit and vegetable crops, reduction in quality during postharvest storage leads to substantial losses of primary production with enormous economic consequences. Also in tomato, fruit shelf-life is an important quality trait. In this study a collection of tomato accessions, consisting of 92 S. lycopersicum landraces and old cultivars and several S. pimpinellifolium accessions, was phenotyped for several shelf-life parameters and biochemical characterization was performed during the postharvest shelf-life of fruit from selected accessions. This collection was selected based on available genotypic data and represents the genetic diversity present in the EU–SOL tomato core collection (Roohanitaziani, 2020). The core collection was grown in a greenhouse, and fruit were harvested at the breaker-turning stage and stored in a controlled climate chamber for 42 d at 18 ⁰C. The shelf-life attributes firmness loss, weight loss, as well as color pigments, were measured once a week and evaluated over time. All three shelf-life-related parameters varied markedly among accessions, resulting in fruit with different shelf-life. The most promising accessions of the first screen were re-grown and analyzed to validate the initial results and six accessions with contrasting shelf-life were selected for metabolite analysis. Fruit were harvested at the breaker stage and stored for 35 d at 18 ⁰C. Samples were taken at weekly intervals and analyzed for volatile compounds, primary metabolites and cell wall polysaccharide monomers. During storage long and short shelf-life accessions showed considerable differences in their content of sugars, such as galactose and polyamines, such as putrescine in their pericarp. The content of three cell wall sugars, galactose, arabinose and galacturonic acid, underwent considerable changes during postharvest storage. The short shelf-life accessions contained a higher amount of arabinose and galactose in their cell wall than other accessions which is indicative of highly branched pectin. This knowledge provides a better understanding of the difference in pectin structure between short and long shelf-life fruit during the ripening process.

Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension

This study aimed to develop and examine the potential effect of Amla essential oil-based nano-coatings at different concentrations 0.0, 2.5, 5.0, 7.5, and 10.0% (v/v) on Amla fruits stored in the room conditions (29 ± 2°C and 45%RH) for 15 days. Nanoemulsions were formulated by ultrasonication with Amla essential oil along with modified corn starch (2% w/v) and Tween 80 (5% v/v). All the shelf-life parameters were analyzed at an interval of 3 days. Results have shown that nano-coatings have a positive and significant effect on delaying browning and total yeast and mold count. Fruits having nano-coatings effectively retained their antioxidant activity along with bioactive components in comparison with the uncoated fruits. Particle size, Zeta potential, and polydispersity index of the best-performed nano-coating having 10% (v/v) of Amla essential oil were also evaluated. Thus, our findings suggest that Amla essential oil-based nano-coatings had a promising effect on enhancing the shelf life of Amla fruits. Novelty impact statement The fruits coated with nanoemulsions maintained good fruit quality with a lower decay percentage, the least degradation of ascorbic acid and chlorophyll, and high retention of antioxidant activity and bioactive compounds. The application of Amla essential oil-based nano-coatings had a promising effect on fungal decay, weight loss, firmness, browning index, and other color attributes of fruits. Amla essential oil-based nano-coatings had a promising effect on enhancing the shelf life of Amla fruits.

Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes.

In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1–9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500–1000 and 100–500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.

Comparative shelf-life study of Raw Guggulu (Commiphora wightii oleo-gum resin) and Shodhita Guggulu (cow urine processed C. wightii oleo-gum resin)

BACKGROUND: Shelf-life is an important aspect of raw as well as finished drugs. Recently, shelf-life parameters have been included in the Ayurvedic Pharmacopeia of India. The objective of this article is to evaluate and compare the long-term shelf-life study of Raw Guggulu (RG) (C. wightii oleo-gum resin) and Shodhita Guggulu (SG) (cow urine processed C. wightii oleo-gum resin). MATERIALS AND METHODS: A stability chamber with environmental conditions 30°C ± 2°C/60% ± 5% RH was used for long-term shelf-life study of RG and SG. Physico-chemical parameters such as loss on drying, pH, total ash, acid-insoluble ash, water extractive value, and alcohol extractive value were tested at regular frequency (0th, 3rd, 6th, 9th, and 12th month). RESULTS: Significant changes have been observed w.r.t. analysis of physico-chemical parameters. Physico-chemical parameters revealed that the shelf-life of RG ranged from 42 to 66 months and shelf-life of SG ranged from 39 to 62 months. CONCLUSION: The average shelf-life of RG and SG was found out to be 55.16 and 48.16 months, respectively. These studies may help to understand the shelf-life of various ayurvedic formulations of RG and SG.

Shelf-Life Evaluation of "San Marzano" Dried Tomato Slices Preserved in Extra Virgin Olive Oil.

Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. This is the first study which aimed to investigate the shelf-life parameters of this preserve during the 12 months of storage in both light and dark conditions. For this purpose, quality and CIELab color parameters were analysed in EVOO alone and as preserving liquid; total phenols and carotenoids content as well as β-carotene and lycopene content, a fatty acids profile, and antioxidant activities were examined. Results showed that samples stored in the dark are protected against degradative processes. Moreover, after 6 months of storage, the EVOO used as preserving liquid is enriched by the phytochemicals contained in dried tomato slices. This enrichment of EVOO by tomato bioactive compounds is reflected in the increase in the antioxidant activity of the oil independently by the presence of light during storage.

Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties

Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE), pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB. Retail display period had significant effect on all the shelf-life parameters. Overall, intensity of aroma, beef-like aroma and flavour in beef patties were highest in OPE. Results suggested that GSE and OPE could be commercially valorised as natural antioxidants and antibacterials in beef patties, respectively.

The use of a very small business-scale oven to enhance quality of “ready–to-eat” Beef Jerky

The aim of this study was to enhance the quality of traditional ready-to-eat beef jerky using a very small business scale (VSB) oven “Rob-Han” 12 racks. The experiment was designed in a Completely Randomized Design consisted of 6 roasting treatments using a laboratory oven (15 min.) and using a Rob Han oven at 5 various times (0, 5, 10, 15, and 20 min.). The results showed that the use of the oven (Rob-Han) significantly affected the chemical qualities of beef jerky i.e. relative humidity, water activity, water content, and protein content. However, the treatments did not significantly affect the ash content of beef jerky. All of the heating time treatments in the oven (Rob-Han) were able to reduce total microbes 2 log cycles (into less than 1,0x103 CFU/gram). Furthermore, coliform and fungi were undetected on agar media of all treatments, therefore they were safe for consumption. Based on the qualities and shelf-life parameters, the best treatment was the roasting for 20 minutes at 135 °C using the oven (Rob-Han) 12 rack, which resulted in beef jerky with a quality similar to that produced by roasting in the laboratory scale oven Memmert.