Shelf Life Research Articles

A dual-functional fluorescent probe for biosystem imaging and food safety monitoring of HSO3- with high selectivity and sensitivity.

In thefood field, HSO3- is commonly used as a beverage additive, antioxidant, enzyme inhibitor, and preservative to extend shelf life and freshness. However, excessive intake of exogenous HSO3- can lead to abnormal HSO3- concentration levels in the body, causing cardiovascular and respiratory diseases. This highlights the urgent need to develop a rapid and sensitive probe for the quantitative detection of HSO3- in foods and biosystems. In this study, we design and synthesize a novel HSO3- fluorescent probe named DCPD. Bioimaging experiments show that DCPD has good mitochondrial targeting and can be used to imaging the redox process of HSO3-/H2O2 in cells and tissue. In addition, DCPD has been used in detecting HSO3- in foods with satisfactory recoveries (98.62-105.06%), further demonstrating its compatibility and utility. Thus, the DCPD probeoffers substantial promise for application in food analysis and the assessment of HSO3- concentrations in biological systems.

Quantitative detection of β-glucans in Cordyceps species using a validated Congo red assay

β-Glucan is extensively utilized in the food industry for its functional benefits, including blood glucose and lipid regulation, enhanced food texture, and a prolonged shelf life. In the pharmaceutical field, it serves as a potent immune modulator, anti-tumor agent, and vaccine adjuvant, highlighting its significant biological potential. Despite its wide-ranging applications, standardized methods for detecting β-glucan in Cordyceps species have been lacking. To address this deficiency, the current study developed a Congo Red Ultraviolet Spectrophotometry assay for β-glucan quantification. The optimal conditions for extraction were identified as dimethyl sulfoxide (DMSO) being the solvent, a pH of 7.0, a temperature of 65 °C, and a reaction time of 60 min. Validation tests confirmed the method’s precision, reproducibility, and stability, demonstrating its reliability for β-glucan analysis. The assay was applied to three Cordyceps species, i.e., Cordyceps militaris, C. cicadae, and C. fumosorosea. Results revealed a marginally higher β-glucan content in C. fumosorosea compared to the other species. This efficient and cost-effective method offers a valuable tool for β-glucan analysis, with potential applications in quality control and product development for medicinal and edible fungi. Future research should extend to additional Cordyceps species and compare results with alternative analytical techniques to further enhance standardization and broaden the applicability of this method.

Preharvest melatonin application on enhancing quality and extending shelf life in papaya

Preharvest melatonin application on enhancing quality and extending shelf life in papaya

Protein Aggregation during Storage of Roe Deer Meat: a Proteomic Study.

Understanding the biochemical changes associated with protein aggregation in meat during storage is critical to improving food safety, quality assurance, and consumer satisfaction in the global meat market. The study evaluated oxygen-induced protein aggregation in the meat of European roe deer (Capreolus capreolus) stored for up to 21 days under refrigeration. Three packaging methods were compared: modified atmosphere packaging with two different gas compositions (MAP(1): 80% O2/20% CO2 and MAP(2): 40% CO2/60% N2) and vacuum packaging (VAC). Additionally, meat dry aging (DA) was included in the study for comparison. Structural proteins most susceptible to aggregation included titin isoform X1 and myosin 1 isoform X1, and among sarcoplasmic proteins, sarcoplasmic/endoplasmic reticulum calcium ATPase 1 isoform X1. In addition, specific proteins involved in aggregate formation under high oxygen conditions were identified, mainly nebulin, isocitrate dehydrogenase, glyceraldehyde phosphate dehydrogenase, and creatine kinase. The extent of their aggregation varied with the type of muscle analyzed, with the most pronounced changes observed in MAP(1) after 21 days. Oxidation plays a crucial role in determining meat quality and shelf life; based on our findings, VAC is recommended for roe deer meat storage.

Sensitive and Stable Detection of Pesticide Residues Using Flexible 3D Nanocellulose-Based SERS Substrates.

Surface-enhanced Raman spectroscopy (SERS) has gained attention as a sensitive technique for the detection of pesticide residues. However, constructing homogeneous, stable, and large-volume "hot spots" is a challenge. In this study, D-T-CNFs@Ag SERS substrates were fabricated by decorating a flexible dialdehyde TEMPO-oxidized cellulose nanofibril (D-T-CNF) film with silver nanoparticles (AgNPs). Carboxylate groups and aldehyde groups on cellulose nanofibrils were used as the growth sites for AgNPs and the main reducing agents for forming three-dimensional "hot spots", respectively. D-T-CNFs provided protection and immobilization for the AgNPs, allowing SERS substrates to withstand intense ultrasonic treatment, and had a shelf life of over 60 days. In addition, thiram and thiabendazole could be detected at a concentration as low as 10-9 M. The D-T-CNFs@Ag SERS substrate could be used to test thiram on the surface of apples, with a limit of detection (LOD) of 0.047 ng/cm2, realizing the integration of collection and detection.

Influence of homogenization and pasteurization on the physical characteristics, antioxidant properties, and microbial content of VD20 rice milk

The preservation and stability of rice milk products are critical for their commercialization. This study focuses on the effects of homogenization and pasteurization on the stability and microbial safety of rice milk produced from VD20 broken rice, a variety cultivated in Go Cong, Tien Giang, Vietnam. Experiments were conducted by homogenizing the rice milk at four rotational speeds (6000, 8000, 10,000, and 12,000 rpm) for varying durations (5, 10, 15, and 20 min) and pasteurizing temperatures ranging from 80 °C to 95 °C. Homogenization was performed using an IKA T50 ULTRA-TURRAX® homogenizer, and microbial counts were determined using standard plate count methods. The optimal processing conditions were identified as homogenization at 10,000 rpm for 15 min and pasteurization at 90 °C for 15 min, which ensured microbial safety (< 10⁵ CFU/mL) while preserving antioxidant activity (DPPH: 42.35 mgAAE/mL, ABTS: 39.01 mgAAE/mL) and polyphenol content (TPC: 78.55 mgGAE/mL). These findings contribute to optimizing the production and extending the shelf life of rice milk products, thereby enhancing the value of broken rice by-products and supporting the diversification of rice-derived functional beverages.

Impact of roasting temperature on the shelf life and antioxidant properties of cold-pressed sacha inchi oil during storage: a practical approach in Thailand

Impact of roasting temperature on the shelf life and antioxidant properties of cold-pressed sacha inchi oil during storage: a practical approach in Thailand

Comparative Analysis of Oil Extraction from Clove and Ginger using Maceration and Soxhlet Methods: Physicochemical Properties and Quality Assessment

This study examined oil extraction from clove and ginger using two methods: Maceration method and Soxhlet extraction method. The materials (clove and ginger) were purchased locally from a credible vendor at Erekesan Market, Akure, Ondo State. The oils’ physicochemical properties analyzed included pH, color, specific gravity, impurity content, and moisture content. Additionally, the Free Fatty Acid (FFA) value, acid value, Thiobarbituric acid (TBA) value, saponification value, and FFA profile were assessed. The pH (4.52 - 6.08) and specific gravity (0.85 - 0.97) were well within the accepted range. The oils' hues deviated from those documented in prior studies, likely due to the elevated temperature exposure during extraction. The impurity content varied from acceptable (7.07%) to unacceptable (21.59%) for edible oils. The moisture contents (1.37 - 8.88%) indicate low susceptibility to microbial growth. The commercial ginger oil (control) exhibited the lowest FFA (5.51 g/100ml) and acid value (10.96 g/100ml), indicating better stability and resistance to rancidity while the clove oil (Soxhlet method) had the highest FFA (10.10 g/100ml) and acid value (20.10 g/100ml), therefore it has the least desirable quality. The oils’ TBA values (0.0024 - 0.0025 mgMDA/g) indicate enhanced stability and extended shelf life while their saponification value (80.15 - 196.08 mg/g), indicate varying but ideal FFA molecular weights. The oil samples showed diverse FFA profile: the higher ΣSFA composition (73.58%) of the commercial ginger oil (control) implies an undesirable quality as it has a higher risk of heart disease when consumed in large quantity while the ginger and clove samples extracted using maceration exhibited desirable ΣMUFA (22.99%) and ΣPUFA (22.78%) compositions. These affirm the influence of the extraction methods on the quality indices of the oils. Based on the analyses conducted, it is concluded that the maceration extraction method is superior in producing higher-quality oils.

Bioactive Blend of Extracts of Molle Leaf and Rica-Rica Flowers To Enhance the Shelf Life of Reduced-Calorie Artisanal Cayote Jam.

Extracts from medicinal and aromatic plants and their mixtures have significant potential for use in the food industry due to their antimicrobial and nutraceutical properties. Acantholippia hastulata (Griseb.) (rica-rica) and Schinus areira L. (molle), are medicinal and aromatic plants that grow naturally in the Andean regions of South America. Here, extract blends of molle leaf and rica-rica flowers were screened regarding their antiradical action against DPPH• radical. A selected bioactive blend containing extracts from both species was further evaluated for its in vitro antimicrobial and antioxidant activities, as well as its α-glucosidase inhibitory potential. The blend demonstrated synergistic inhibitory effects against Candida sp., Rhodotorula sp., and α-glucosidase, as well as the ●NO radical, but showed antagonistic effects against the O2●- radical. The main phenolic compounds identified in the synergistic blend include quercetin derivatives (42.6%), isoferulic acid (16.5%) and 3-O-caffeoylquinic acid (9.0%). The bioactive blend was then tested as a preservative in reduced-calorie cayote jam. At a concentration of 800mg/kg, it effectively inhibited the growth of Candida sp. and Rhodotorula sp., demonstrating efficacy comparable to potassium sorbate. Additionally, the blend successfully preserved the jam during storage, preventing microbial damage.

In a nutshell: pistachio genome and kernel development.

Pistachio is a sustainable nut crop with exceptional climate resilience and nutritional value. However, the molecular processes underlying pistachio nut development and nutritional traits are largely unknown, compounded by limited genomic and molecular resources. To advance pistachios as a future food source and a model system for hard-shelled fruits, we generated a chromosome-scale reference genome of the most widely grown pistachio cultivar (Pistacia vera 'Kerman') and a spatiotemporal study of nut development. We integrated tissue-level physiological data from thousands of nuts over three growing seasons with transcriptomic data encompassing 14 developmental time points of the hull, shell, and kernel to assemble gene modules associated with physiological changes. Our study defined four distinct stages of pistachio nut growth and maturation. We then focused on the kernel to identify transcriptional and metabolic changes in molecular pathways governing nutritional quality, such as the accumulation of unsaturated fatty acids, which are vital for shelf life and dietary value. These findings revealed key candidate conserved regulatory genes, such as PvAP2-WRI1 and PvNFYB-LEC1, likely involved in oil accumulation in kernels. This work yields new knowledge and resources that will inform other woody crops and facilitate further improvement of pistachio as a globally significant, sustainable, and nutritious crop.

A Systematic Study of Measurement and Detection of Moisture Level in Grains

One important factor influencing grain quality, shelf life, and market value is moisture content. For grain to be stored and processed efficiently, moisture levels must be measured and detected accurately. This study reviews a number of methods for determining moisture content, including more contemporary approaches like capacitance, microwave, and near-infrared spectroscopy as well as more conventional ones like oven drying. The concepts, benefits, and drawbacks of each approach are discussed, with a focus on accuracy, efficiency, and affordability. The efficiency of non-destructive techniques, which enable quick evaluation without causing harm to the grains, is demonstrated by the experimental results. The results highlight how crucial accurate moisture detection devices are to post-harvest management and agricultural practices, which in turn improves food security and lowers waste in grain supply chains. Since grains are staples in the diets of billions of people worldwide, they are an essential part of global food security. However, the quality and durability of grain products are greatly influenced by their moisture content. While too little moisture can negatively impact grain processing and end-use, too much moisture can cause mould growth, spoiling, and nutritional loss. For this reason, farmers, grain handlers, and processors must detect moisture accurately and promptly.

Alleviation of Chilling Injury in Postharvest Sweet Basil (Ocimum basilicum L.) with Silicon and Abscisic Acid Applications

Sweet basil (Ocimum basilicum L.) is highly susceptible to chilling injury (CI), resulting in the development of CI symptoms during cold storage that reduce postharvest quality and shelf life. This study evaluated whether silicon (Si) and abscisic acid (ABA) applications can mitigate these symptoms. In Trial 1, basil plants had a Si solution (189 mg/L Si from potassium silicate) or deionised water (control) applied during cultivation via rootzone irrigation or foliar spray. Some plants were also foliar sprayed with ABA (1000 mg/L) before harvest. In Trial 2, wollastonite was added to the growing media (0, 1, 2, 3, 4, 5 mL/L) as the Si source. Applying the Si solution using either method reduced leaf necrosis, fresh weight loss, and electrolyte leakage, extending shelf life to at least 14 days. There were also no negative impacts on plant performance during cultivation (chlorophyll content, shoot height, and canopy width). The ABA solution, alone or in combination with Si solution, reduced symptoms but less effectively, extending shelf life up to 8 days. Wollastonite had no positive effects. These findings suggest that Si solution applications are a promising strategy to alleviate CI during postharvest cold storage of basil at 3.5 °C.

Preparation of Eugenol–Thymol–Cuminal Composite Essential Oil Microcapsules with AITC &amp; β-Cyclodextrin Inclusion Complex and Its Effect on Quality of Chilled Pork

The preservation of chilled fresh pork is an issue that has widely drawn significant attention. A novel microcapsule was developed in this study, specifically a composite plant essential oil microcapsule (CEO mps) prepared using gum arabic (GA) and an inclusion compound of allyl isothiocyanate (AITC) with β-cyclodextrin (β-CD), in which AITC is encapsulated within the cavity of β-CD molecules. In this formulation, AITC functions as an antibacterial agent, while the essential oils provide antioxidant properties that further enhance bacterial inhibition. The encapsulation ratio of AITC to β-CD was optimized at 1:1, with nuclear magnetic resonance (NMR) hydrogen spectroscopy confirming that AITC was incorporated into β-CD through its wider cavity. The morphology and structure of CEO mps were characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and laser particle size analysis, and these were compared to those of AITC mps—microcapsules prepared with GA and β-CD as wall materials and AITC as the core material. The results indicated that CEO mps exhibited superior appearance and physical stability in comparison to AITC mps. The release rate of CEO mps was evaluated using gas chromatography–mass spectrometry (GC/MS), revealing sustained release characteristics. On day 12, cumulative releases for AITC, cumin aldehyde, eugenol, and thymol were 46.13%, 50.85%, 40.12%, and 44.34%, respectively. Finally, the efficacy of CEO mps in preserving chilled pork was assessed by measuring pH levels, total volatile base nitrogen (TVB-N), color parameters (L*, a*, b*), thiobarbituric acid-reactive substances (TBARSs), water loss, and total microbial counts. The results demonstrated that CEO mps significantly inhibited microbial growth in chilled pork, reduced TBARS and TVB-N values, and helped preserve meat color integrity, thereby effectively extending shelf life by approximately six days. Overall, the experimental findings confirmed that the developed CEO mps possess both antibacterial and antioxidant properties, thereby improving both the shelf life and organoleptic quality of chilled pork.

Influence of Sunlight Exposure and Traditional Dehydration on Chemical and Nutritional Properties of Oxalis tuberosa (oca) Tubers.

Oca (Oxalis tuberosa), a potato like crops, is cultivated extensively in the high altitude regions of the Andes. Traditionally, consumers have used sunlight to enhance the sweetness of oca and have used methods to produce a dehydrated product known as 'khaya' for its preservation. This research seeks to assess the chemical and nutritional changes that four oca cultivars undergo after exposure to sunlight and traditional dehydration techniques. The results of the study indicate that exposure of freshly harvested oca to sunlight contributes to antioxidant capacity, increased concentration of polyphenols, carotenoids and polyunsaturated fatty acids, and an overall improvement in nutritional properties characterized by a reduction in oxalate content and a significant increase in sugar concentration. On the other hand, dehydration byproducts are associated with a decrease in antioxidant capacity and polyphenols, a reduction in oxalate content and is accompanied by an increase in amylopectin. The changes in sugar content depend on the specific dehydration treatment used. Taken together, these results suggest that exposure of oca to sunlight not only improves its chemical and nutritional profile, but also contributes to an overall improvement in quality. On the other hand, dehydration of oca serves as a preservation technique, extending its shelf life while maintaining certain nutritional properties. This research provides valuable insights into optimizing the post-harvest handling of oca to improve quality and prolong shelf life.

(E)-2-Hexenal-loaded ethyl cellulose/agarose aerogel: Preparation, characterization and application in fresh rice noodles preservation.

(E)-2-Hexenal-loaded ethyl cellulose/agarose aerogel: Preparation, characterization and application in fresh rice noodles preservation.

Physico-chemical and Engineering Properties of Cow and Buffalo Milk Based Khoa Powder: A Comparative Study

Aim: The study was focused on the evaluation of different Physico-chemical and engineering properties of cow and buffalo milk-based solar-assisted tray drying khoa powders. Background: Drying of milk and milk products was considered the best way to preserve the milk solids. Drying is the process wherein moisture is removed from the food material as a result of concurrent heat and mass transfer. Khoa powder is a desiccated product that potentially offers an economically attractive long-life product that can supplement the traditional, perishable khoa. Under the sub-tropical conditions prevailing in India the shelf life of khoa can be extended only to a limited period. Methodology: The present work was conducted at the Department of Dairy Engineering, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India from February 2022 to January 2024. The fresh buffalo milk (BM) and cow milk (CM) were collected from local dairy farms. The cow and buffalo milk khoa were prepared following the traditional khoa making process. The khoa powder from khoa was made with the help of hot air circulation in a solar-assisted tray dryer. The temperature inside the tray was 65°C to ensure that the khoa was dried at the appropriate rate. Obtained buffalo and cow milk khoa powders were analyzed for chemical composition (moisture, fat, protein, ash and carbohydrate), physical and engineering properties (bulk density, tapped density, porosity, Carr’s index, Hausner ratio, angle of repose, water activity) and colour parameters (L*, a*, b*, chroma, yellowness index, whiteness index and browning index). Results: The average bulk density, tapped density, porosity, carr’s index, Hausner ratio, angle of repose, water activity, L*, a*, b* and browning index of buffalo and cow milk-based khoa powder were 589 kg/m3, 709 kg/m3, 0.47, 16.91 %, 1.204, 42.7°, 0.28, 68.72, 1.37, 22.47, 40.11 and 551 kg/m3, 643 kg/m3, 0.56, 14.32 %, 1.167, 43.2°, 0.32, 80.92, -0.68, 24.19, 33.96, respectively. Conclusion: Khoa powder is used in various Indian sweets and desserts, to provide a rich, creamy texture and enhance the flavor of these. Therefore, there is further scope for improvement in the flavour and texture of the khoa-based product by incorporating khoa powder in the commercial mix.

Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids

Tomato by-products are widely generated during processing, which deserve revalorization due to being rich in bioactive compounds that can be incorporated into novel formulas. This study explores the use of tomato by-products as a source of pigments and antioxidant compounds to develop a seasoned cucumber beverage enriched with encapsulated carotenoids. Extracts from industrial tomato pomace were obtained using ultrasound-assisted extraction (USAE) and accelerated solvent extraction (ASE), and then encapsulated by spray-drying with inulin (I), maltodextrin (M), or a maltodextrin–inulin blend (MI). The powders were added to a cucumber beverage treated with high hydrostatic pressure (HHP) and stored for 28 days at 4 °C. Physicochemical properties, microbial load, carotenoid content (U-HPLC), free phenolic content (FPC), and total antioxidant capacity (TAC) were monitored. Beverage samples with maltodextrin (ASE-M, USAE-M) and the maltodextrin–inulin blend (ASE-MI, USAE-MI) showed superior color stability and pH maintenance. USAE-MI achieved the highest TAC at the end of storage and ensured microbial safety by reducing mesophilic bacteria, molds, and yeast. During storage, FPC declined (to ~3.5–5 mg 100 mL−1), TAC increased (to ~16–20 mg 100 mL−1), and carotenoid was kept stable (~9–13 mg L−1). These results highlight the potential of combining HHP with tomato by-product encapsulates to improve the shelf life, quality, pigment stability, and antioxidant properties of vegetable-based beverages.

Will Iron Forge the Future of Metal-Air Batteries in Grid Scale Energy Storage?

The community is exploring sustainable alternatives for grid-scale energy storage. Besides lithium-ion batteries (LIBs), such technologies with a focus on sustainability aspects offer only a limited solution for grid-scale energy storage. Rechargeable metal-air batteries (MABs) based on affordable abundant multivalent metal anodes in aqueous medium provide promising theoretical metrics, such as volumetric capacity, but do not completely fulfill their potential when scaled from lab to commercial products. Both the metal anode and the air cathode need to be addressed: corrosion, hydrogen evolution reaction (HER) during charging, and passivation all diminish the anode's effective volumetric energy density and shelf life, while the air cathode's challenges include sluggish kinetics, low efficiency, and poor stability. Nevertheless, this Perspective highlights iron-air MABs as an appealing sustainable alternative for grid-scale energy storage, since iron is abundant and affordable, recyclable, has multielectron reversible redox activity, historically rich experience in production and processing, and is safe to handle. Given that further research will be directed to exploring the composition and design of electrolytes and electrodes, it may lead to advances in scaling and commercialization, as well as reducing the environmental impact of secondary batteries utilized for grid-scale energy storage in the next decades.

Extending the shelf life of unsalted white cheese produced for special dietary preferences: role of essential oils and coating

Unsalted white cheese is produced for individuals who have health problems and prefer it for special reasons. However, as salt is not used in its production and brining, its shelf life is limited. In this study, edible films prepared with different ratios of whey protein and essential oils were applied as coatings to unsalted white cheese. 5 different experimental groups were prepared and named as group C (control), group 1R (film containing 1% rosemary essential oil), group 3R (film containing 3% rosemary essential oil), group 1L (film containing 1% laurel essential oil), and group 3L (film containing 3% laurel essential oil). The microbiological, chemical, sensory and textural properties of the groups were analyzed after 0, 5, 10, 15, 20 and 25 days of storage at +4⁰C. On and after the 10th day of the storage period, the C, 1R, 3R, and 1L groups visually deteriorated and the analysis was stopped. However, the 3L group did not deteriorate until the end of the 25th day. In addition, it was determined that the 3L group gave the best results in terms of physical, chemical, microbiological, sensory, and textural analyses.

Evaluation of the Preservative Potentials of Lactic Acid Bacteria Isolated from Goat Milk and Finger Millet on Yoghurt

Food fermentation using microorganisms is one the oldest technique for food production and preservation. Storage life can be extended with enhanced safety using the natural microflora and their antimicrobial products such as bacteriocins. The preservative potentials of bacteriocins extracted from lactic acid bacteria isolated from fresh goat milk and finger millet were studied. The isolated organisms were identified based on their morphological, biochemical and physiological characteristics. Isolates were screened for their ability to produce bacteriocin using chloroform extraction method. Isolates with good bacteriocin yield were subsequently identified molecularly. The stability of the bacteriocins extracted was evaluated at varying temperature (30°C - 100°C) and pH (2 - 8) conditions. Also, the antimicrobial activities of the isolated LAB were tested against selected food-borne pathogens using the agar well diffusion method. Yoghurt was produced using the organism with the most potent bacteriocin extracts after which for the effect of the bacteriocin extract on the yoghurt quality was assesed. Results indicated that LAB isolates with high bacteriocin producing potential based on their antimicrobial activity were identified as Lactobacillus plantarum, Enterococcus faecium, and Lactobacillus acidophilus. The LAB isolates produced bacteriocin with a broad spectrum antibacterial activity against some food-borne pathogens namely E.coli, S. aureus, S. typhi, Klebsiella sp. and P. aeruginosa with inhibition zones ranging from 18 to 28 mm, Lactobacillus plantarum being most effective had a zone of inbition of …. against Salmonella typhimurium. The extracts were stable at temperatures of 30 - 80°C (&gt;70%) and pH range of 2.0 to 6.0 (&gt; 50%). All bacteriocin extracts maintained the proximate composition of yoghurt and extended the shelf life up to 35 days. The result of the sensory evaluation showed preference for yoghurt preserved with the extract acidocin, obtained from Lactobacillus acidophilus The findings from this study showed that finger millet and goat milk are rich sources of lactic acid bacteria with good bacteriocin producing potential. which were able to preserve the yoghurt for a period of 35 days at a temperature of 4°C.