Shelf Life Research Articles

Stability of Willingness to Pay: Does Time and Treatment Allocation in a Randomized Controlled Trial Influence Willingness to Pay?

Willingness-to-pay (WTP) estimates are useful to policy makers only if they are generalizable beyond the moment when they are collected. To understand the "shelf life" of preference estimates, preference stability needs be tested over substantial periods of time. We tested the stability of WTP for preventative dental care (scale and polish) using a payment-card contingent valuation question administered to 909 randomized controlled trial participants at 4 time points: baseline (prerandomization) and at annual intervals for 3 years. Trial participants were regular attenders at National Health Service dental practices. Participants were randomly offered different frequencies (intensities) of scale polish (no scale and polish, 1 scale and polish per year, 2 scale and polishes per year). We also examined whether treatment allocation to these different treatment intensities influenced the stability of WTP. Interval regression methods were used to test for changes in WTP over time while controlling for changes in 2 determinants of WTP. Individual-level changes were also examined as well as the WTP function over time. We found that at the aggregate level, mean WTP values were stable over time. The results were similar by trial arm. Individuals allocated to the arm with the highest scale and polish intensity (2 per year) had a slight increase in WTP toward the latter part of the trial. There was considerable variation at the individual level. The WTP function was stable over time. The payment-card contingent valuation method can produce stable WTP values in health over time. Future research should explore the generalizability of these results in other populations, for less familiar health care services, and using alternative elicitation methods. Stated preferences are commonly used to value health care.Willingness-to-pay (WTP) estimates are useful only if they have a "shelf life."Little is known about the stability of WTP for health care.We test the stability of WTP for dental care over 3 y.Our results show that the contingent valuation method can produce stable WTP values.

Bio-based composite active film/coating from deccan hemp seed protein, taro starch and leaf extract: Characterizations and application in grapes

This study aimed to create a novel, cost-effective, and environmentally friendly food packaging film or coating using agricultural waste materials such as deccan hemp seeds and leaves. The process involved blending deccan hemp seed protein and leaf extract at an optimal ratio through a casting technique. Additionally, starch isolated from taro root was added into the protein-based film to enhance its structural, barrier, and mechanical properties. The introduction of bioactive compounds, like deccan hemp leaf extract, led increase in antioxidant activity and enriching the film with beneficial phenolic compounds.The combination of leaf extract and starch with the protein film resulted in a homogeneous, dense, and smooth film matrix, as evidenced by scanning microscopy images. FTIR spectroscopy confirmed interlinkage among the various constituents in the film. Rheological analysis of the film-forming solution showed its shear-thinning behavior, with the storage modulus exceeding the loss modulus in the angular frequency range of 0.1 rad/s to 100 rad/s, indicating the film's elastic nature. Furthermore, the physical and optical attributes of the films were enhanced through the addition of starch and leaf extract.In a practical application, the film-forming solution was applied to grapes, leading to improved quality and extended shelf life for grapes stored under ambient conditions for ten days. Overall, this study's findings suggest that the use of deccan hemp seed protein-based packaging film holds promise as an emerging solution for enhancing the shelf life of vegetables and fruits, offering a sustainable and effective alternative for food packaging.

Role of Chitosan in Post Harvest Disease Management

Post harvest losses due to microbial spoilage remain a significant challenge in agriculture, affecting both food security and economic sustainability. Chitosan, a biopolymer derived from chitin, showed potential in recent years as a means of reducing post harvest diseases in fruits and vegetables. This review investigates into the complex role that chitosan plays in managing post harvest diseases. It emphasises the antimicrobial qualities, capacity to trigger defence mechanisms in plants, development of physical barriers, regulation of enzymatic activity, compatibility with biological control agents, and ecological sustainability of chitosan. Chitosan based treatments offer an environmentally sustainable approach to prolonging the period of the shelf life of produce by effectively preventing the growth of microbes, enhancing the plant's natural resistance to pathogens, and maintaining post harvest quality. Understanding the mechanisms underlying the efficacy of chitosan in disease management is essential for optimizing its application and integrating it into integrated disease management strategies in agricultural practices.

Efficacy of preservation steps using super-oxidized water on vitamin C stability and prolonging the shelf-life of bok choy (Brassica rapa var chinesis)

ABSTRACT Leafy vegetables contain nutritious levels of vitamin C. Good postharvest management and food safety are the focus of reducing food loss. This study aims to evaluate the effectiveness of superoxide water in stabilizing the Vitamin C level and simultaneously prolonging the storage period for bok choy (Brassica rapa var. chinensis). The bok choy samples were immersed in superoxidised water [100 ppm Active chlorine concentration, neutral pH] and sodium bicarbonate solution for three different soaking periods: 5, 10, and 15 minutes and stored at 4°C. Weight loss, vitamin C, and chlorophyll content were evaluated during the 12 days of storage. The shelf life of bok choy treated with superoxidised water was extended from 3 days at room temperature to 8 days at 4°C. The results indicated that superoxidised water with a 5-minute treatment time could maintain a better quality of bok choy, which provides a cost-effective and sustainable alternative for chemical washing agents in the food industry compared to market-available sodium bicarbonate.

Natural approach of using nisin and its nanoform as food bio-preservatives against methicillin resistant Staphylococcus aureus and E.coli O157:H7 in yoghurt

BackgroundNatural antimicrobial agents such as nisin were used to control the growth of foodborne pathogens in dairy products. The current study aimed to examine the inhibitory effect of pure nisin and nisin nanoparticles (nisin NPs) against methicillin resistant Staphylococcus aureus (MRSA) and E.coli O157:H7 during the manufacturing and storage of yoghurt. Nisin NPs were prepared using new, natural, and safe nano-precipitation method by acetic acid. The prepared NPs were characterized using zeta-sizer and transmission electron microscopy (TEM). In addition, the cytotoxicity of nisin NPs on vero cells was assessed using the 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The minimum inhibitory concentrations (MICs) of nisin and its nanoparticles were determined using agar well-diffusion method. Further, fresh buffalo’s milk was inoculated with MRSA or E.coli O157:H7 (1 × 106 CFU/ml) with the addition of either nisin or nisin NPs, and then the inoculated milk was used for yoghurt making. The organoleptic properties, pH and bacterial load of the obtained yoghurt were evaluated during storage in comparison to control group.ResultsThe obtained results showed a strong antibacterial activity of nisin NPs (0.125 mg/mL) against MRSA and E.coli O157:H7 in comparison with control and pure nisin groups. Notably, complete eradication of MRSA and E.coli O157:H7 was observed in yoghurt formulated with nisin NPs after 24 h and 5th day of storage, respectively. The shelf life of yoghurt inoculated with nisin nanoparticles was extended than those manufactured without addition of such nanoparticles.ConclusionsOverall, the present study indicated that the addition of nisin NPs during processing of yoghurt could be a useful tool for food preservation against MRSA and E.coli O157:H7 in dairy industry.

Characterization and Application of CuO Nanoparticles in Gelatin-Glycerol Coatings for Enhanced Shelf Life of Strawberries

Characterization and Application of CuO Nanoparticles in Gelatin-Glycerol Coatings for Enhanced Shelf Life of Strawberries

PEG-crosslinked O-carboxymethyl chitosan films with degradability and antibacterial activity for food packaging

This study developed a kind of PEG-crosslinked O-carboxymethyl chitosan (O-CMC–PEG) with various PEG content for food packaging. The crosslinking agent of isocyanate-terminated PEG was firstly synthesized by a simple condensation reaction between PEG and excess diisocyanate, then the crosslink between O-carboxymethyl chitosan (O-CMC) and crosslinking agent occurred under mild conditions to produce O-CMC–PEG with a crosslinked structure linked by urea bonds. FT-IR and 1H NMR techniques were utilized to confirm the chemical structures of the crosslinking agent and O-CMC–PEGs. Extensive research was conducted to investigate the impact of the PEG content (or crosslinking degree) on the physicochemical characteristics of the casted O-CMC–PEG films. The results illuminated that crosslinking and components compatibility could improve their tensile features and water vapor barrier performance, while high PEG content played the inverse effects due to the microphase separation between PEG and O-CMC segments. The in vitro degradation rate and water sensitivity primarily depended on the crosslinking degree in comparison with the PEG content. Furthermore, caused by the remaining –NH2 groups of O-CMC, the films demonstrated antibacterial activity against Escherichia coli and Staphylococcus aureus. When the PEG content was 6% (medium crosslinking degree), the prepared O-CMC–PEG−6% film possessed optimal tensile features, high water resistance, appropriate degradation rate, low water vapor transmission rate and fine broad-spectrum antibacterial capacity, manifesting a great potential for application in food packaging to extend the shelf life.

Optimizing ventilated packaging design for strawberries: Assessing the impact on fruit quality from farm to retailer using physics-based modeling

Amongst fruits and vegetables, strawberries (Fragaria × ananassa) are one of the most perishable products. Consequently, it is challenging to maintain their quality until they reach the consumer. Therefore, keeping optimal hygrothermal conditions around the berries from farm to the consumer is crucial to preserving them and avoiding food loss. Using ventilated packaging design is an established way to address this technological, economic, and environmental problem. Until now, strawberry packaging is often designed using a trial-and-error approach, and a multitude of packaging designs exist. Ideally, the packaging should be designed in such a way that it provides the best preservation of the fruit all the way from farm to retailer. This is challenging since the hygrothermal conditions change significantly along the supply chain. In this study, we use physics-based modeling to evaluate new strawberry packaging designs in regard to cooling performance, risk of condensation, mass loss, and respiration-driven shelf life of the fruit and assess their performance along the whole post-harvest export supply chain from Spain to Switzerland. Twelve packaging designs for strawberries with existing and newly-designed vent hole configurations were investigated. Simulations quantified how the berries physiologically and hygrothermally evolve inside these packages along the whole post-harvest supply chain. Implementing appropriate ventilation in open-and top-sealed trays for strawberries can help to minimize losses along the post-harvest supply chain. As commonly known, strawberries cool significantly faster in better-ventilated trays than in unventilated trays, and condensation-based time of wetness could be reduced by 45% by adding additional ventilation holes in a top-sealed tray. The height of the secondary packaging, the total opening area (TOA), the size, and the placement of the vents have a substantial influence on the performance of the packaging. We recommend a TOA between 5.5% and 7% and a diameter of the vents between 5 and 12 mm. Also, they should be evenly distributed. However, there is always a trade-off in packaging design: a reduced risk of condensation comes along with a higher mass loss of the strawberries. Strawberry packaging models enabled a unique insight into the evolution of the fruits along the supply chain and visualized the spatial distribution of condensation and mass loss inside the package.

Extended commentary—U.S.‐Asian policy in the throes of McCarthyism, old and new

AbstractThe subtext of this extended commentary for the 2024 Policy Studies Yearbook in Politics & Policy is the crucial role that liberalism and civil rights must play in U.S. foreign policy if America is to be on the right side of history. Our explicit subject is the conflux of elite and populist forces that constantly work against such liberal‐democratic engagement. It is no secret that today's MAGAism (“Make America Great Again”) wears many of the same antiliberal stripes as did postwar McCarthyism, which was its direct progenitor. Thanks largely to the center‐right resistance of President Eisenhower, McCarthyism was ultimately held in check domestically. Unfortunately, that was not the case on the side of U.S. foreign policy, where tenacious strains of antiliberalism had a very long shelf life. Thus, McCarthyism ended up having its most durable impact in the developing world, where cozy relations with highly reactionary regimes were considered necessary in the face of communist inroads. At a time when liberalism was hitting its full stride on American soil, U.S. foreign policy was exporting a very different America abroad, and especially in Asia. Even domestically, the waspish virulence of McCarthyism was never eradicated. It simply hibernated, and in 2016, it came back with a vengeance in the even more truculent form of Trumpism. Once again, xenophobic populism is laying claim to U.S. foreign policy and savaging liberal internationalism. The entrenched progressivism that stood its ground against McCarthyism has long since eroded. MAGAism faces no obstacle comparable to the dynamic liberalism of the 1950s or the counterculture of the 1960s. Seen from the perspective of January 6, 2021, the old McCarthyism looks tame by comparison.Related ArticlesCraig, Stephen C., and Jason Gainous. 2024. “To Vote or Not to Vote? Fake News, Voter Fraud, and Support for Postponing the 2020 U.S. Presidential Election.” Politics & Policy 52(1): 33–50. https://doi.org/10.1111/polp.12577.Haar, Roberta N., and Lutz F. Krebs. 2021. “The Failure of Foreign Policy Entrepreneurs in the Trump Administration.” Politics & Policy 49(2): 446–78. https://doi.org/10.1111/polp.12399.Skidmore, Max J. 2023. “Abortion—Reactionary Theocracy Rises in America, While Declining Elsewhere.” Politics & Policy 51(3): 437–57. https://doi.org/10.1111/polp.12534.

Botanical extracts improve postharvest quality and extend the shelf life of papaya (Carica papaya L. cv. Shahi)

ABSTRACT Though papaya is a lucrative fruit regarding nutritional, medicinal, and commercial attributes, its susceptibility to postharvest loss may account for ≥ 40%. An experiment was carried out at Khulna University, Bangladesh from April to May 2013 to investigate the effects of botanical extracts on the postharvest physicochemical attributes, intensity, and severity of diseases and shelf life of papaya cv. Shahi. The experiment comprised botanical extracts from onion bulb, neem leaf, garlic bulb, oriental pepper leaf, datura leaf, and control as six treatments and replicated thrice following a completely randomised design (CRD). Among the physicochemical parameters, total soluble solids (TSS), weight loss, and dry matter of papaya fruit increase, and pulp to peel ratio, moisture content decrease gradually during the storage period disregarding treatments. Garlic bulb extract decreases the incidence and severity of postharvest diseases and extends the shelf life by more than 7 days compared to control. Thus, garlic bulb extract can be used for postharvest papaya storage. However, further experiments should be conducted before the final recommendation.

Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage

Microbial growth and its metabolism are the primary reasons for fish spoilage. In this study, the effects of temperature fluctuations and modified atmosphere packaging (MAP) on the quality and microbial diversity of grouper (Epinephelus lanceolatus) during cold storage were investigated. Fish fillets were packed in air packaging (AP), vacuum packaging (VP), MAP1 (40% CO2/55% N2/5% O2), and MAP2 (60% CO2/35% N2/5% O2), and stored at T1 (4 °C) and T2 (4–8 °C temperature fluctuations), respectively. Total viable counts (TVC), psychrophilic bacteria count, Pseudomonas count, and H2S-producing bacteria count all increased during cold storage. Pseudomonas, Serratia, and Carnobacterium were the dominant genera in AP, VP, and MAP2 at T1 storage, with relative abundances of 82.7%, 54.5%, and 57.3%, respectively. Temperature fluctuations accelerated the spoilage process of the grouper, and increased the relative abundance of Serratia in the samples, but had less effect on the composition of these spoilage bacterial members. The microbial community was more affected by the different gas atmospheres. MAP inhibited the growth of Pseudomonas and increased the relative abundance of Carnobacterium and Psychrobacter in the samples. Low temperature and MAP effectively suppressed the rise of pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARs), and K values and maintained the water holding capacity (WHC) and sensory quality of the samples. Grouper had the longest shelf life under MAP2-T1 treatment. The MAP2-T1 samples maintained lower levels of TVB-N (151.8 mg/kg), TMA (7.6 mg/kg), TBARs (0.90 mg MDA/kg), and K value (48.5%) and higher levels of WHC (77.6%) on the 18th day, with a lower degree of spoilage compared to other samples.

Development of spray‐dried oat milk powder with improved stability

AbstractBackground and ObjectivesOat milk is a plant‐based milk alternative and rich in various nutrients, however, the liquid product with a shorter shelf life limits its sales and consumption. This study is designed to develop an oat milk powder (OMP) using spray drying and improve the stability of reconstituted OMP by adding stabilizers.FindingsResults revealed that the optimal spray drying temperature was 160°C and the feed rate was 14 mL/min. The developed OMP showed higher bulk density compared to commercial soymilk powder. Furthermore, OMP maintained high contents of nutrients, including total phenol, β‐glucan, and various essential amino acids. The addition of stabilizers in OMP significantly decreased the turbidity and increased the pH stability, thermal stability, and freeze‐thaw stability of reconstituted OMP.ConclusionThe developed OMP product has abundant nutrients as well as stable physiochemical properties. Xanthan gum is the most effective stabilizer in improving the stability of reconstituted OMP across a wide range of pH and temperature.Significance and NoveltyThis study was the first to process oat milk into powder products and compare the effectiveness of different stabilizers in improving its stability. Our results suggest that OMP is a promising plant‐based beverage with stable physiochemical properties.

Nano Encapsulation of An Essential Oil Transpire the Therapeutic Approach.

Essential oils are natural compounds extracted from plants that are volatile and sensitive to heat. Due to their therapeutic value, essential oils are now used in many industries, including the sanitary, cosmetic, agricultural, food, and pharmaceutical industries. These are complex mixtures of a wide range of volatile molecules, including phenol-derived aliphatic and aromatic compounds and terpenoids. Essential oils have been used medicinally since ancient times for their antibacterial, antifungal, antiviral, antiparasitic, insecticidal, sedative, antiinflammatory, and anaesthetic properties. However, essential oils come with inherent limitations; thus, nanoencapsulation is advocated as a remedy as it has the potential to enhance the stability, solubility, and effectiveness of formulations based on essential oils, all while preserving the therapeutic drug blood levels. It is not always viable to use essential oils independently in treatment due to several restrictions; however, nanodelivery technologies appear capable of overcoming these challenges. The therapeutic efficacy that is achieved can be affected by several factors, including the selection of the essential oil as well as the system of nanodelivery. Today, nanoencapsulation is capable of enabling the simultaneous delivery of multiple oils, providing synergistic effects, and facilitating the development of combinational therapies. Additionally, they may have potential applications in preserving food to prolong the shelf life of quickspoiling items and their fragrances. While there is already much research on the characterisation of EOs, this review evaluates the features of the nanoparticles employed for the delivery of essential oils and their impact on the functionality of nano-delivered essential oils and their beneficial uses.

Curcumin-loaded food-grade nano-silica hybrid material exhibiting improved photodynamic effect and its application for the preservation of small yellow croaker (Larimichthys polyactis)

Two types of curcumin-loaded food-grade nano-silica (F-SiO2) hybrid materials were successfully synthesized using the rotary evaporation method (F-SiO2@Cur) and the adsorption method (Cur@F-SiO2). The microstructure and spectral analyses confirmed that the curcumin in F-SiO2@Cur was loaded within the nanopores in a non-aggregate form rather than being adsorbed onto the surface (Cur@F-SiO2). Additionally, F-SiO2@Cur exhibited remarkable water solubility (1510 ± 50.33 µg/mL) and photostability (a photodegradation ratio of only 59.22 %). Importantly, F-SiO2@Cur obtained a higher capacity for the generation of singlet oxygen (1O2) compared to control groups. Consequently, F-SiO2@Cur-mediated photodynamic inactivation (PDI) group attained the highest score in sensory evaluation and the best color protection effect in PDI experiment of small yellow croaker (Larimichthys polyactis) at 4 °C. Moreover, F-SiO2@Cur could effectively controlled total volatile basic nitrogen (TVB-N) content, pH, and total viable count (TVC), thereby prolonging the shelf life. Therefore, F-SiO2@Cur-mediated PDI is an effective fresh-keeping technology for aquatic products.

Staged Temperature- and Humidity-Controlled Combined Infrared Hot-Air Drying (TH-IRHAD) of Sea Buckthorn Reduces Drying Time, Energy Consumption, and Browning

Sea buckthorn has garnered significant attention owing to its nutritional richness; however, it has a limited shelf life. In this study, the drying process of sea buckthorn was categorized into the first-, second-, and third-drying stages. Regression models were employed to examine the effects of the drying temperature, relative humidity of the medium, and prolonged high humidity retention on various parameters during the first- and second-drying stages. Comparative analysis revealed that the optimal drying conditions for the first-drying stage of sea buckthorn were a drying temperature of 80 °C, relative humidity of 28%, and high humidity retention time of 84 min. In the second-drying phase, the optimal conditions were a drying temperature of 78 °C, a relative humidity of 17%, and a high humidity retention time of 84 min. One-way optimization revealed that the optimal drying temperature for the third-drying stage was 70 °C. The implementation of temperature- and humidity-controlled infrared hot-air drying (TH-IRHAD) techniques considerably improved the outcomes. Specifically, the drying time, energy consumption, and degree of browning decreased by 34.43%, 36.29%, and 21.43%, respectively, whereas the brightness, rehydration ratio, total flavonoid content, and total phenol content increased by 8.94%, 16.99%, 20.57%, and 28.32%, respectively. Staged TH-IRHAD substantially reduced the drying duration, increased the efficiency, and enhanced the drying quality.

Antimicrobial Role and Sensory Influence of Oregano Essential Oil on the Shelf-Life of Atlantic Cod Loins

Oregano essential oil is predominantly utilized in the application of food preservation. However, the antimicrobial activity of oregano essential oil on the Atlantic cod is still unclear. In the present study, we evaluated the antimicrobial effect of oregano essential oil on the shelf-life of Atlantic cod and sensory properties under different treatments. The study showed that the shelf life of the thawed cod loins with oregano essential oil decreased by two days compared to the untreated group. The finding of the antimicrobial activity of oregano essential oil was in agreement with previous studies, but it does not prolong the shelf life of cod loins significantly.

Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef

Extending the shelf life of exported beef could increase international demand and producer profits. The objective was to evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf life of frozen–thawed bone-in beef short rib and chuck roll steaks. Chuck rolls (IMPS 116A; N = 9) and bone-in short ribs (IMPS 123A; N = 18) were aged (7 d; 0 °C), frozen (30 d; −20 °C), and thawed (60–72 h; 0 °C). Steaks measuring 1.02 cm thick were treated and subjected to a 4 d retail display. Steaks were left untreated (control) or sprayed topically with acerola cherry powder (0.05%; A), rosemary extract (0.10%; R), or a combination (M1 = 0.05% A + 0.1% R; M2 = 0.1% A + 0.1% R; M3 = 0.05% A + 0.2% R; M4 = 0.1% A + 0.2% R). Chuck roll M2- and M4-treated steaks were redder than the control steaks on days 3 and 4 (p = 0.008), and antioxidant-treated steaks had less lipid oxidation on day 4 than the control steaks (p = 0.021). Bone marrow samples treated with R, M3, and M4 were redder than the control on days 1–3 (p = 0.014), and bone marrow treated with M3 was subjectively redder compared to the control on days 0 and 1 (p = 0.033). Topical antioxidants improve the redness and delay the oxidation of frozen–thawed beef.

Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model

The study is aimed at determining how the quality of Antarctic krill (Euphausia superba) sauce (AkS) changed over time, including changes in color, moisture content, acid value (AV), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), aerobic plate count, and sensory score. Quality variations and shelf life of AkS were estimated using kinetic model and back propagation (BP) neural network model. The results showed that sensory score, moisture content, and a∗ values of AkS declined as storage temperature increased at 4, 25, and 37°C. In addition, the L∗ values, b∗ values, AV, POV, and TBARS of AkS increased as storage duration increased, indicating that high storage temperature of the samples accelerated quality degradation. The primary reason for AkS degradation was the oxidation of proteins and lipids. The POV, TBARS, and total sensory evaluation rating exhibited a highly significant correlation, and therefore, POV and TBARS were selected as the indicators for the two models. The BP neural network outperformed the kinetic model in predicting quality changes over the whole storage period, with relative errors of less than 10%. In terms of shelf-life prediction, the BP neural network’s relative errors were 11.76% and 13.39% in POV and TBARS, respectively. POV and TBARS had experimental shelf lengths of 119 and 142 d, respectively. Compared with the kinetic model, the BP neural network model predicted the quality changes and shelf life of AkS with greater accuracy and stability. The findings offer fundamental insights and innovative concepts for the production of high-value Antarctic krill products, as well as the exploitation of Antarctic krill resources.

Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules

Partial coalescence is a key factor contributing to the instability of crystalline oil-in-water emulsions in products like dressings and sauces, reducing shelf life. The intrinsic characteristics of semi-crystalline droplets, including solid fat content, fat crystal arrangement, and polymorphism, play a pivotal role in influencing partial coalescence, challenging prevention efforts even with emulsifiers like amphiphilic proteins. High-intensity ultrasound (HIU) has emerged as an efficient and cost-effective technology for manipulating bulk fat crystallization, thereby enhancing physical properties. This study specifically investigates the impact of HIU treatment on fat crystallization on protein-stabilized crystalline emulsions, utilizing palm olein stearin (POSt) as the lipid phase and sodium caseinate (NaCas) as the surfactant under various HIU powers (100, 150, 200, 300, and 400 W). Results show that increasing HIU power maintained the interfacial potential (−20 mV) provided by NaCas in the emulsions without significant differences. Higher HIU power induced the most stable polymorphic form (β) in the emulsions. Engagingly, the emulsions at 200 W exhibited better storage stability and slower partial coalescence kinetics. Semi-crystalline globules had more uniform and integral crystal clusters that were distributed tangentially near the droplet boundary, perhaps attributed to intermediate subcooling (40.4 °C) at 200 W. The acoustic energy of HIU significantly translates into thermal effects, influencing subcooling degrees as a dominant factor affecting crystallisation in the emulsions. This study establishes ultrasonic crystallization as a novel strategy for modifying the stability of emulsions containing fat crystals.

Alternaria in berry: Effects on its quality, pathogenic mechanisms and potential control strategies

AbstractIn recent years, the production and demand of berries in the world have gradually increased, but the infection of fungal pathogens has become one of the important factors restricting the production and sales of fresh berries. It has been found that Alternaria can cause a variety of plant diseases and fruit rot worldwide. This review introduces the effect of Alternaria infection on berry quality, including physical, chemical and physiological aspects, and discusses the possible infection mechanisms. In addition, Alternaria produces toxins during infections and seriously threatens the safety of berries and consumer health. Therefore, the prevention and control measures of Alternaria are systematically summarized. This review provides the basis for further optimization of postharvest preservation technology and fruit quality, to prolong the shelf life of berries. We can realistically expect to control plant diseases with increasing efficiency, which is conducive to improving the quality and safety of postharvest berry fruits.