Shelf Life Study Research Articles

Phytonutrient-rich guava date fruit confection: formulation, quality analysis and shelf-life studies

Phytonutrient-rich guava date fruit confection: formulation, quality analysis and shelf-life studies

Comparative shelf-life study in dehydrated plums: use of potassium sorbate and its effect on microbial spoilage.

Comparative shelf-life study in dehydrated plums: use of potassium sorbate and its effect on microbial spoilage.

Impact of Shelf life on the Quality of Cocoa Butter Extracted by Screw Press

Aims: To evaluate the changes in the quality of cocoa butter during storage extracted using the developed screw press-type cocoa butter extractor. Study Design: Statistical analysis was done using t-test. Place and Duration of Study: The study was conducted at Processing and Food Engineering lab, Kelappaji College of Agricultural Engineering and Food Technology, Tavanur under ICAR-AICRP on Post-Harvest Engineering and Technology Scheme for 3 months. Methodology: Shelf life study of the cocoa butter extracted at optimized condition (100ºC barrel temperature, 50 rpm screw speed, 2 kg/hr feed rate) was done in polyethylene pouch of 80 micron thickness and stored under ambient temperature (25±5°C) for a period of 3 months. Various quality parameters viz., free fatty acid, iodine number, peroxide number, moisture content and water activity of stored butter were determined at regular intervals of 30 days for 3 months. Results: Statistical analysis (t-test) showed that, there was no significant changes in the quality of cocoa butter during storage. The quality parameters of cocoa butter viz.,free fatty acid (1.28%), iodine number (34.74), peroxide value (1.685), moisture content (0.15%) and water activity (0.645) were within the allowable limits recommended by CODEX standards even after 3 months of storage. Conclusion: During the course of storage, all quality parameters viz., free fatty acid, peroxide value, iodine number, moisture content and water activity were found to be increased. However, all the quality parameters of cocoa butter stored under ambient temperature were within the acceptable limit prescribed by CODEX standards till 90 days with constant quality attributes.

<i>In vitro</i> studies on the development of microbial consortia for the management of major diseases in coconut and citrus

Microbial consortia for disease suppression involve combining multiple beneficial microorganisms to enhance their effectiveness in plant disease management. In present study, development of microbial consortia for the management of major diseases in coconut and citrus was carried out using bacteria Pseudomonas fluorescens, Pseudomonas putida (striata), Bacillus subtilis and fungi – Trichoderma reesei, T. harzianum, T. asperellum against major pathogens viz. Ganoderma lucidum, Thielaviopsis paradoxa, Phytopthora palmivora, Lasiodiplodia theobromae isolated from the coconut rhizosphere, and Fusarium solani isolated from the citrus rhizosphere. The promising fungal and bacterial antagonists were identified and studied for compatibility. Non-volatile compounds of consortia inhibited the test pathogens with an increase in concentration from 10 % to 75% with fungal consortia and bacterial consortia and also with mixed consortia which is composed of bacterial consortia + fungal consortia. Superior growth suppression was recorded with mixed consortia even at 10% concentration (59.44% to 65.83%) against the test pathogens in the ascending order of L. theobromae (59.44%) T. paradoxa (63.89%), G. lucidum (65.83%), P. palmivora (63.61%) and F. solani (62.78%). A similar trend was observed in 75% concentration where inhibition observed in the order of Thielaviopsis paradoxa (90.28%), G. lucidum (89.44%), F. solani (82.50%), L. theobromae (81.94%) and P. palmivora (81.39%). Volatile effect by bacterial consortia recorded the superior inhibition on test pathogens in the order of Ganoderma (85.28%), F. solani (75.28%), T. paradoxa (71.94%), P. palmivora (71.67%) and L. theobrome (67.50%) compared to the individual bioagents. Similarly, the fungal consortia showed the superior inhibitory effect on test pathogens in the order of G. lucidum (83.25%), P. palmivora (82.50%), L. theobromae (83.06%), F. solani (80.56%) and T. paradoxa (73.61%). Since there was no zone of inhibition between the strains, the interactions between Pseudomonas and Bacillus strains of Trichoderma spp. were compatible with one another. Neem cake recorded superior CFU population from 9.43 X 106 CFU at seven days by T. asperellum. Shelf life study on mixed consortia with bacterial + fungal bioagents in talc formulation indicated that all the bacterial and fungal CFU count recorded in 106 dilution for 90 days.

Quality control and shelf-life study of Ayush CCT formulation

BACKGROUND: One of the most widely popular brews globally is green tea/black tea, prepared by steeping the leaves of Camellia sinensis (L.) Kuntze plant. The examination of shelf-life proves to be a crucial tool in Ayurvedic formulations, particularly for ensuring the prolonged durability of the finished products. METHODS: The formulation underwent shelf-life studies maintaining conditions at 30°C ± 2°C and 65% RH ± 5% RH. The shelf-life dynamics were scrutinized through withdrawals at 0 day and at 3-month intervals to maintain the efficacy over a period of 24 months. In the current research, notable alterations were not detected in diverse physical, chemical, and safety parameters studied for shelf-life assessment. These parameters include pH, loss on drying at 105°C, ash values, extractive values, microbial contamination, high-performance thin-layer chromatography (HPTLC) profile, thermal analysis, and aflatoxins, all evaluated at different intervals throughout the entire study period. RESULTS: The current research study comprises of HPTLC fingerprint profiling of C. sinensis leaf and formulation, employing the solvent system of toluene: ethyl acetate: formic acid (6.5:3.4:0.1) with caffeine as the reference standard and safety parameters along with total phenolic content (6.9379 %w/w) and total flavonoid content (3.31 %w/w). The quantitative estimation values of caffeine in Ayush CCT and in C. sinensis leaf were 0.83% and 2.44%, respectively. CONCLUSION: It can be inferred that the Ayush CCT formulation demonstrates a shelf-life of more than 2 years. The study encompassed the assessment of shelf-life, as well as the qualitative and quantitative estimation of caffeine as a bioactive constituent in Ayush CCT formulation and C. sinensis extract.

Extension of shelf life of tomato (Solanum lycopersicum L.) by using a coating of polyhydroxybutyrate-carboxymethyl cellulose-pectin-thymol conjugate.

This study targets explicitly finding an alternative to petroleum-based plastic films that burden the environment, which is a high priority. Hence, polymeric films were prepared with carboxymethyl cellulose (CMC) (4%), pectin (2%), and polyhydroxybutyrate (PHB) (0.5%) with different concentrations of thymol (0.3%, 0.9%, 1.8%, 3%, and 5%) and glycerol as a plasticizer by solution casting technique. The prepared films were tested for mechanical, optical, antimicrobial, and antioxidant properties. Film F5 (CMC+P+PHB+0.9%thymol) showed an excellent tensile strength of 15MPa, Young's modulus of 395MPa, antioxidant activity (AA) (92%), rapid soil biodegradation (21 days), and strong antimicrobial activity against bacterial and fungal cultures such as Klebsiella pneumoniae, Staphylococcus aureus, Escherichia coli, Aspergillus niger, and Aspergillus flavus. The thymol content increase in films F6 (1.8%), F7 (3%), and F8 (5%) displayed a decrease in mechanical properties due to thymol's hydrophobicity. For shelf life studies on tomatoes, F2, a film without thymol (poor antimicrobial and antioxidant activities), F5 (film with superior mechanical, optical, antimicrobial, and antioxidant properties), and F7 (film with low mechanical properties) were selected. Film F5 coatings on tomato fruit enhanced the shelf life of up to 15 days by preventing weight loss, preserving firmness, and delaying changes in biochemical constituents like lycopene, phenols, and AA. Based on the mechanical, optical, antimicrobial, antioxidant, and shelf life results, the film F5 is suitable for active food packaging and preservation. PRACTICAL APPLICATION: The developed active biodegradable composite can be utilized as a coating to extend the shelf life of fruits and vegetables. These coatings are easy to produce and apply, offering a sustainable solution to reduce food waste. On an industrial scale, they can be applied to food products, ensuring longer freshness without any technical challenges.

Accelerated shelf-life study of selected home-based food products by utilizing microbial indicator

Accelerated shelf-life study of selected home-based food products by utilizing microbial indicator

Effect of the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheese

Packaging with recyclable plastic films could be an interesting alternative solution to extend shelf-life of portioned cheese. Two multi-layer materials of different types of one polymer (MonoMAP1 and MonoMAP2) with different barrier properties (O2: 13 and 20 cm3(STP)/(m2 × 24 h), 0 % RH; CO2: 65 and 92 cm3(STP)/(m2 × 24 h), 0 % RH) and coupled with modified atmosphere (MAP) were considered. Their performances in affecting cheese stability were compared to those of conventional multi-layer solutions under-vacuum (MultiVAC) and MAP (MultiMAP). Microbiological and physicochemical quality indicators were considered for a shelf-life study. In MonoMAP2, the initial loss of carbon dioxide and concomitant permeation of oxygen into the pack caused an earlier proliferation of molds with values of 4.7 log cfu g−1, leading to its inapplicability. In the other packaged samples, the development of rancid volatile compounds resulted the more sensitive quality indicator to be used for shelf-life assessment, with a critical threshold perceived by panelists around 520 mg/kg. Cheese packaged in MonoMAP1 showed a shelf-life associated to rancidity development of about one third lower than that of MultiVAC and MultiMAP ones.

Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess its Potential Use in the Development of Pasta

Jackfruit (Artocarpus heterophyllus L.) is a popular seasonally grown crop in Sri Lanka. The by-products generated from jackfruit season are mostly used as animal feed or landfilled without being used. Therefore, this research aimed to characterize the nutritional and functional properties of jackfruit by-product flour (jackfruit core and rags; 3:1 w/w) while exploring its potential use to develop pasta. The physico-functional properties, proximate composition, and antioxidant properties of jackfruit by-product flour compared with commercial wheat flour were analyzed. Composite flour was prepared by substituting wheat flour with different amounts of jackfruit by-product flour (25%, 35%, and 40% w/w). Thirty semi-trained panelists were used to conduct a sensory evaluation to select the best pasta made from a composite flour mixture. Proximate composition, physical properties, and shelf-life of the selected best product were analyzed using standard methods; in comparison to wheat flour, jackfruit by-product flour displayed a higher water absorption capacity (8.77±0.06%) and swelling capacity (46.00±5.66 mL), indicating that it can be used for making bakery products with enhanced properties. The jackfruit by-product flour contained a significantly (p<0.05) high amount of crude fiber (13.00±1.13%) compared to the wheat flour (2.24±0.23%). Further, the total phenolic and flavonoid content of jackfruit by-product flour were 40.9±0.02 mg GAE (Gallic acid equivalent)/100 g and 65.7±0.02 mg QE (Quercetin equivalent)/100 g, respectively, and it showed 8.46 ± 0.01 mg TE (Trolox equivalent)/100 g DPPH radical scavenging activity. The pasta made from 25% (w/w) jackfruit by-product flour showed the highest mean rank values for all the tested sensory attributes. The shelf-life study showed that the developed product could be stored in low-density polyethylene laminated packages for 6 weeks under ambient temperature. In conclusion, jackfruit by-product flour can be used as a partial replacement for wheat flour when preparing pasta.

Shelf-Life Extension and Quality Changes of Fresh-Cut Apple via Sago and Soy-Oil-Based Edible Coatings

In-demand fresh-cut fruits are highly perishable and require shelf stability. Starch, such as sago, is a naturally available polysaccharide with good gas barrier properties. The study aimed to develop an edible coating and examine the effect of its application on the quality parameters of fresh-cut apples. The coating solution was prepared with sago and soy oil in concentrations of 3, 4, and 5% and 0, 0.25, and 0.50%, respectively. Lecithin (0.50%) was used as an emulsifier and glycerol (1.5%) as a plasticizer. Coated fresh-cut apples were evaluated for physicochemical properties (TSS, pH, non-enzymatic browning index, moisture content, weight loss, headspace gas, and color attributes) during a 12-day shelf-life study at 4 °C. Sensory analysis was also performed to assess consumer acceptability, and microbial analysis to investigate its inhibiting effect against yeast and mold. Compared to the control, developed coatings reduced browning, respiration rate, moisture, weight loss, and microbial load in fresh-cut apples. The study indicates that the blend of 5% sago and 0.5% soy oil produced the best coatings which were most effective for retaining the original quality attributes and in extending the shelf life of apple slices for 12 days in storage at 4 °C.

Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract

The dairy sector is constantly innovating in response to the critical issues connected to sustainability and healthiness and to the increasing consumer demand for products with nutritional benefits. This study aimed to develop an innovative fermented dessert made from donkey milk (FDMD) added with oat flour (OF) and wheat germ oil (WGO). Different concentrations of OF and WGO (8, 10, and 12, and 3, 5, and 7 % w/w) were tested to optimize texture and, for this purpose, D-optimal mixture design was used. The best structural formulation obtained (11.5% w/w of OF and 3.5% w/w of WGO) was fortified with two further ingredients including dark chocolate 3% w/w, and pomegranate extract rich in ellagic acid (0.5 w/w, FDMD-A, and 1% w/w, FDMD-B) for improving flavor and nutritional properties. The quality and safety characteristics of the product during 30 days of storage were evaluated. The application of the Design of Experiment (DoE) proved successful in achieving the desired structural characteristics using 11.5% w/w OF and 3.5% w/w WGO. The addition of pomegranate extract did not negatively influence the textural and rheological characteristics of the samples, instead acting positively on the stability of the product during storage. Moreover, it had an impact on total polyphenol content and antioxidant activity, showing better results at 1% level of fortification (FDMD-B). The shelf-life study demonstrated that both formulations were microbiologically safe and stable and were appreciated by the panel involved in the sensory analysis. Finally, poor proteolysis took place during the 30-day storage period, indicating that the two samples did not significantly change over the 30 days of storage.

Comparative assessment of plate count and PMA-qPCR methods for modeling the growth of lactic acid bacteria in smoked Turkey ham

This study compared the quantitative polymerase chain reaction (qPCR) method combined with propidium monoazide (PMA) and the plate count (PC) method, both combined with predictive modeling, to describe the behavior of lactic acid bacteria (LAB) in vacuum-packaged sliced smoked turkey ham (STH). The PMA-qPCR method does not allow the DNA amplification of died cells but allow the amplification of viable cells, including the non-culturable. The standard curves relating quantification cycle (Cq) and log10 CFU/g demonstrated good linearity (R2 > 0.95), evidencing its accuracy and reproducibility. These curves were used to quantify Leuconostoc mesenteroides and Weissella viridescens in artificially inoculated STH samples stored at different isothermal temperatures (8, 10, 12, 16 and 20 °C). Firstly, the PMA-qPCR and PC methods were compared, and the analysis demonstrated a good correlation (R2 = 0.99) and agreement between the results. However, the PC method underestimated the quantification of W. viridescens cells by 0.76 log10 CFU/g at 8 °C, suggesting bacterial stress at this temperature, which was not observed for L. mesenteroides. In terms of growth, the maximum specific growth rate increased with rising temperature for both LAB. Predictive modeling indicated that the growth of L. mesenteroides and W. viridescens at 8 °C suggests a shelf life of approximately 4.25 days for STH based on PC data, and 4.13 days based on PMA-qPCR data. In conclusion, the PMA-qPCR method presented an advantage in terms of accuracy, especially under bacterial stress conditions, and proved to be a promising alternative for the quantification of LAB in refrigerated ready-to-eat meat products. The predictive models used were suitable for describing microbial growth, reinforcing the importance of the PMA-qPCR method in shelf life and food safety studies.

Impact of storage conditions on the shelf life of aflatoxin biocontrol products containing atoxigenic isolates of Aspergillus flavus as active ingredient applied in various countries in Africa

Aflatoxin contamination significantly threatens food safety and security, particularly in tropical and sub-tropical regions where staple crops such as maize, groundnut, and sorghum become frequently affected. This contamination is primarily caused by the fungus Aspergillus flavus. The contamination causes adverse health effects, reduced income, and trade restrictions. In response to this challenge, various technologies have been developed to mitigate the impacts of aflatoxin. Among these, biocontrol products containing atoxigenic isolates of A. flavus as the active ingredient can effectively reduce aflatoxin levels both at pre- and post-harvest. A notable example of such products is Aflasafe, which contains four atoxigenic isolates native to specific target regions. These products have undergone rigorous testing, have received regulatory approval, and are commercially available in multiple African countries. However, their manufacturing processes have evolved, and comprehensive shelf life studies for current formulations are lacking. Evaluations of the spore production ability of atoxigenic A. flavus isolates in Aflasafe products over 4 years, under various storage conditions, revealed a significant linear decrease in sporulation with storage months (P < 0.001; R2 = 0.203), with no significant differences observed between treatments. However, this marginal decline (P = 0.398) is unlikely to be sufficient to prevent the effectiveness in limiting aflatoxin. In addition, storing the products for 2 weeks at 54 °C did not affect (P > 0.05) the ability of the coated fungi to produce spores compared to when the products were stored at 24 °C. The findings contribute valuable insights for manufacturers and users of atoxigenic-based aflatoxin biocontrol products, informing best practices for product storage and utilization to ensure prolonged effectivenes in aflatoxin mitigation efforts.

Integrating Ayurvedic philosophy with modern technologies for drug research and development: A critical need of mechanistic insights for wider acceptability

Ayurveda is a holistic science emphasizing healing and maintaining harmony and balance in the body. Medicines from natural resources and in pre-defined dosage forms are integral parts of successful Ayurvedic treatment in various diseases including complex ailments, such as cancer. Ayurvedic medicines are cocktails of several active phyto-compounds and/or natural resources and no isolated/purified molecules are used in the treatment. However, various unique methods employed using natural media, such as water, lipids, buttermilk, and lemon juice, just to name a few, lead to the elimination of unwanted constituents/impurities and enhance the bioavailability and efficacy of the drug. Such plausible alterations, selection, and/or retention of signature phytocompounds in the raw materials, during the process, and in the final drug need to be studied for precise product identification and analysis. Critical standardization of the manufacturing procedures is, therefore, mandatory for quality fidelity, assurance, and optimum efficacy. Moreover, the simultaneous multi-level and/or multi-targeted actions of Ayurvedic medicines against various dysfunctions due to their complex nature makes it extremely challenging to understand the mechanistic aspects during pre-clinical and clinical studies.The present article focuses on probable challenges and ideal roadmaps for standardization and characterization of such herbal as well as metallic-mineral Ayurvedic medicines being used for various simple and complex diseases like cancer and their treatments. It is emphasized that Ayurvedic manufacturing procedures should be followed meticulously and the finished product be characterized thoroughly using advanced pharmaceutical and analytical techniques. It is also accentuated that detailed monographs or dossiers including shelf-life studies need to be officially published for knowledge dissemination and worldwide acceptance. Finally, safety and efficacy studies as per modern pharmacology ought to be conducted in suitable animal models for the judicious use of these medicines. Mainstream or adjuvant treatment of dreadful diseases such as cancer with Ayurvedic medicines will only be fruitful through rational experimentation and ethical reporting.

Antimicrobial and antioxidative electrospun cellulose acetate-essential oils nanofibrous membranes for active food packaging to extend the shelf life of perishable fruits

Food preservation is critical to meeting the growing demand for fresh foods. We construct novel active packaging using active chemicals to extend the shelf life of fresh fruit and vegetables. In our study, we harnessed electrospinning technology to manufacture cellulose acetate nanofibers (CANFs) using natural, highly volatile cinnamon bark oil (CNO) and clove bud oil (CBO). The CNO and CBO loaded electrospun fibers were characterized and applied as active packaging membrane to evaluate the impact on shelf life of fresh grapes and tomatoes. Scanning electron microscopy (SEM), fourier-transform infrared spectroscopy (FT-IR), and gas chromatography–mass spectrometry (GC–MS) analysis indicated a uniform volatile component distribution, average fiber diameters, regulated release kinetics, and substantial antioxidant, and antibacterial activities. The use of 50 % w/w CNO and CBO-loaded CANFs as an active food packaging membrane for a shelf-life study of fresh grapes and tomatoes at 4 °C confirmed the microbiological safety of consumption for 40 days compared to 15 days in control samples, with a lesser reduction in physiochemical properties despite sensory evaluation revealing a shelf-life extension until 30 days.The efficacy and potential benefits of sustainable and effective packaging strategies are highlighted in this study, making it a promising alternative for preserving perishable tomatoes and grapes.

Phytochemical Marker-based Analysis, Antioxidant Potential, and Shelf-Life Study of Geographically Different Samples of Tinospora cordifolia (Stem)

Background: Tinospora cordifolia (TC), commonly referred to as Guduchi, holds a prominent position in the Indian traditional system of medicine and has been cited in Ayurvedic literature for its efficacy in the treatment of a range of ailments, including jaundice, urinary issues, diabetes, prolonged diarrhea, skin conditions, stomachaches, and dysentery. Methods: The present study analyzed the content of phytochemical markers present in the stems of TC collected from five distinct geographical locations (TC-01 to TC-05) and assessed the corresponding variations in their in-vitro antioxidant potential. Results: Lupeol content in various samples of TC varied from 217.9 to 510.9 μg/mg, while palmatine ranged from 0.002% to 0.025%. Total phenolic content (TPC) ranged from 0.77 to 6.35 mg GAE/g wt., and total flavonoid content (TFC) from 12.15 to 20.03 mg QCE/g wt., with IC50 values between 21.02 and 81.81 mg/mL. Elemental analysis of TC-01 to TC-05 showed significant essential elements and permissible levels of heavy metals. A shelf-life study of TC samples indicated stability beyond three years. Conclusion: The considerable diversity in phytochemical content and antioxidant values underscores the substantial influence of geographical variation on the therapeutic potential of TC.

Investigating the influence of pin-to-plate atmospheric cold plasma on the physiochemical, nutritional, and shelf-life study of two raisins varieties during storage

Investigating the influence of pin-to-plate atmospheric cold plasma on the physiochemical, nutritional, and shelf-life study of two raisins varieties during storage

Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations.

The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers' preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterization were investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as "creamy," "smooth," and "handmade." In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43±0.36N), adhesiveness (-0.38±0.00gs) and gumminess (2.12±0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%-43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36g/100g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP ("toasted," "fluffy," and "sweet"), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.

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.

Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties

Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life. Study Design: Active packaging films were formulated with GPO concentrations of 0.2%, 0.4%, and 0.8% (v/v) in pre-film forming starch solution. Place of Study: Department of Food Technology, Guru Nanak Institute of Technology, Kolkata. Methodology: Films were created using the casting technique. Opacity and light barrier properties were measured via light absorption between 200 and 800 nm. Moisture content, antibacterial, and antioxidant properties were assessed. The coliform count in chicken meat packed with GF was evaluated. Results: GF demonstrated lower water solubility (0.068 ± 0.09% - 0.090 ± 0.00%) compared to the control starch film and greater opacity (3.150 ± 0.03 - 8.924 ± 0.09) with light absorption between 200 and 800 nm. Antioxidant activity, measured by DPPH and ABTS+ assays, was 70.36 ± 2.48% and 83.78 ± 0.54%, respectively. After refrigeration at 4°C ± 1 hour, the chicken sample with GF had the lowest coliform count (4.88 ± 0.06 CFU/g) compared to the uncoated sample. After 7 days of refrigerated storage, the moisture content noted was (91.18 ± 0.17). Conclusion: The shelf life study revealed no significant difference (p&lt;0.05) in organoleptic qualities between coated and uncoated chicken samples. Thus, GF exhibits strong antibacterial and antioxidant properties, enhancing the nutritional quality and prolonging the shelf life of chicken meat during refrigeration.