Shelf Life Research Articles

Effect of Sucrose, Salicylic Acid (SA), Sulfosalicylic Acid (SSA), Silver Nano and Ajwain E.O on Vase Life of Single Tuberose (Polianthes tuberosa L.)

Tuberose is a highly valued flower known for its vibrant colors, elegance, and captivating fragrance. It is prominent in floral arrangements, both as a cut flower and in the perfume industry. Despite its visual appeal, tuberose flowers have a relatively short shelf life. To address this, researchers have explored various chemical treatments to enhance the longevity and quality of cut tuberose. An experiment was conducted at the Department of Floriculture and Landscaping, College of Horticulture & Forestry, Kumarganj, Ayodhya, during the 2023-24 period. The study, which followed a completely randomized design with sixteen treatments and three replications, aimed to determine the effects of different chemical solutions on the vase life of tuberose (Polianthes tuberosa L.). The results demonstrated significant differences among the treatments in various parameters, including changes in fresh weight, percentage change in spike length, longevity of the five basal florets (in days), vase solution uptake (in ml), vase life (in days), time taken for the first five florets to open, individual floret longevity, period of prime beauty, time taken for full spike opening, time for the first floret to fade, and time for the entire spike to fade. Among the treatments, the solution containing salicylic acid and sucrose proved to be the most effective in extending vase life. The combination of 2.5% sucrose, 50 ppm salicylic acid, and 150 ppm silver nanoparticles (T12) achieved the highest longevity for the five basal florets, lasting 4.75 days. Additionally, the treatment with 2.5% sucrose and 150 ppm silver nanoparticles (T8) resulted in 100% of florets opening. The longest vase life of 9.83 days was observed with the combination of 2.5% sucrose, 50 ppm salicylic acid, and 150 ppm silver nanoparticles (T12). This study underscores the effectiveness of specific chemical treatments in significantly improving the vase life and overall quality of cut tuberose flowers.

Machine learning-based optimal temperature management model for safety and quality control of perishable food supply chain

The management of a food supply chain is difficult and complex because of the product's short shelf-life, time-sensitivity, and perishable nature which must be carefully considered to minimize food waste. Temperature-controlled perishable food supply chain provides the highly crucial facilities necessary to maintain the quality and safety of the product. The storage temperature is the most vital factor in maintaining both the quality and shelf-life of a perishable food. Adequate storage temperature control ensures that perishable foods are transported to the end-users in good quality and safe to consume. This paper presents perishable food storage temperature control through mathematical optimal control model where the storage temperature is regarded as the control variable and the deterioration of the perishable food’s quality follows the first-order reaction. The optimal storage temperature for a single perishable food is determined by applying the Pontryagin's maximum principle to solve the optimal control model problem. For multi-temperature commodities supply chain, an unsupervised machine learning (ML) method, called k-means clustering technique is used to determine the temperature clusters for a range of perishables. Based on descriptive analysis, it is observed that the k-means clustering technique is effective in identifying the best suitable storage temperature clusters for quality control of multi-commodity supply chain.

Investigating the Synergistic Effects of Carvacrol and Citral-Edible Polysaccharide-Based Nanoemulgels on Shelf Life Extension of Chalkidiki Green Table Olives

Modern bioeconomy and sustainability demands lead food technology in the development of novel biobased edible food preservatives. Herein, the development and characterization of novel polysaccharide (xanthan gum and kappa-carrageenan)-based nanoemulgels (NGs) enhanced with essential oil derivatives; pure citral (CT); pure carvacrol (CV); and various CT:CV ratios (25:75, 50:50, and 75:25) are presented. The obtained NGs are applied as active edible coatings for extending the shelf life of Protected Designation of Origin (PDO) green table olives of Chalkidiki. The zeta potential demonstrated the high stability of the treatments, while light scattering measurement and scanning electron microscopy images confirmed the <100 nm droplet size. EC50 indicated high antioxidant activity for all the tested samples. The fractional inhibitory concentration (FIC) confirmed the synergistic effect of NG with a CT:CV ratio at 50:50 against Staphylococcus aureus and at CT:CV ratios 25:75 and 75:25 against E. coli O157:H7. NG coatings with CT:CV ratios at 50:50 and at 25:75 effectively controlled the weight loss at 0.5%, maintained stable pH levels, and preserved the visual quality of green olives on day 21. The synergistic effect between CT and CV was confirmed as they reduced the spoilage microorganisms of yeasts and molds by 2-log [CFU/g] compared to the control and almost 1 log [CFU/g] difference from pure CT and CV-based NGs without affecting the growth of beneficial lactic acid bacteria crucial for fermentation. NGs with CT:CV ratios at 50:50 and at 25:75 demonstrated superior effectiveness in preventing discoloration and maintaining the main sensory attributes. Overall, shelf life extension was achieved in 21 compared to only 7 of the uncoated ones. Finally, this study demonstrates the potential of polysaccharide-based NGs in mixtures of CT and CV for the shelf life extension of fermented food products.

Comparative Study of the Nutritive and Elemental Composition of Smoked and Raw Clarias gariepinus from Three Selected Fish Farms in Ado Ekiti, Ekiti State, Nigeria

Clarias gariepinus is of economic importance in aquaculture due to its rapid growth, omnivorous diet, and potential as food source. It has been widely cultured and dispensed both in raw and smoked forms in various regions to meet the demand for fish protein This study assessed and compared the nutritional quality and elemental composition of smoked and raw samples of Clarias gariepinus. A total of twelve fish samples were analysed, six raw samples and six smoked samples with two fishes sampled from each farm tagged A, B and C. The Proximate and elemental analysis were done using standard procedures. The result of the study showed that moisture content measured in the raw Clarias gariepinus which ranged between (73.074 ± 1.59) % and (71.52 ± 1.83) %. was higher than that of the smoked fish ranging from (26.69±0.03) % to (32.21± 0.02) %. The protein content of smoked fish ranged (43.2±0.02) % to (46.78±0.01) while that of raw fish was between (20.52 ± 1.12) % and (22.15 ± 0.43) %. Similarly, the crude fat, ash, carbohydrate, and fibre content were higher in the smoked fish than raw catfish samples. The elemental composition of both smoked and raw catfish were within the permissible limit of World Health Organization. Arsenic was not detected in the muscle of the raw fish, while cadmium, chromium, lead and magnesium were present in values within WHO permissible limit and similar results was observed for the smoked fish samples. The result of this study presents the possibility of smoked catfish being more nutritious than the raw samples aside from the fact that it has more shelf life than raw fish. Also, both smoked and raw samples of the fish are safe as the values of heavy metal observed were all within the permissible limit of WHO.

Microencapsulated Pomegranate Juice Reduces Metabolic Syndrome (MetS) Criteria in Wistar Rats with MetS Induced with 30% Sucrose

Pomegranate juice possesses therapeutic properties against metabolic syndrome. Microencapsulation of pomegranate juice (MPJ) may extend its shelf life; however, further research is necessary to ascertain its comparative efficacy with fresh juice. This work evaluated the effect of MPJ in an animal model with induced metabolic syndrome (MetS). MetS was induced in Male Wistar rats by administering 30% sucrose orally for 22 weeks. Once MetS was verified in the animals, seven groups were formed as follows: control (Ctrl); MetS; MetS + Placebo; Ctrl + MPJ; MetS + MPJ1 600; MetS + MPJ2 1800; and MetS + MPJ3 2900 mg/kg. Systolic and diastolic blood pressure, glucose, triglycerides, and total HDL-c levels in the MetS + MPJ groups improved significantly (p < 0.05) vs. the MetS group at the end of the study. Microencapsulation maintained the anti-metabolic-syndrome properties of pomegranate juice and could be used to control metabolic syndrome.

Amelioration of the Nutritional Qualities of Plantain (Musa Paradisiaca L.) Using an Organic Fertilizer

The increase in world population has caused banana and plantain farmers to use excessive amounts of fertilizers to improve agricultural production. However, this excessive use of fertilizers has negative effects on the nutritional quality and shelf life of the fruit. This study aims to improve the nutritional quality of plantain using an organic fertilizer. Eleven treatments were applied to plantain plants in an experimental design consisting of randomized blocks with 3 replications. Three plantain fingers from the second hand of each bunch were peeled, dried, processed into flour and analyzed for biochemical parameters following fertilizer application. The results showed that treatment T4-1 (15 t/ha of Tithonia diversifolia) significantly improved the protein contents in plantain pulp (5.50%). Similarly, treatment T3-1 (10 t/ha of Tithonia diversifolia) improved the concentrations of potassium (8675 mg/kg), magnesium (900 mg/kg), iron (264.97 mg/kg) and sodium (587.99 mg/kg). Principal component analysis revealed that T3-1 (10 t/ha of Tithonia diversifolia) promotes a better transfer of mineral elements into plantain pulp. This study showed that Tithonia diversifolia-based fertilization significantly improves the nutritional quality of plantain.

Agarose Micro/Nanostructured Surfaces: A Step Toward an Innovative Solution for Platelet Storage Bags

AbstractIn addressing the critical limitations associated with platelet storage, the study investigates an innovative solution aimed at preventing the unwanted activation of platelets within storage bags. This activation is a key factor that currently restricts the shelf life of platelet products to only 72 h, leading to extreme waste production and high costs. Here, highly effective surfaces are identified for minimizing surface‐induced platelet activation. Using thermal nanoimprint lithography (T‐NIL), a new method is demonstrated for patterning reproducible agarose micro/nanostructures (a natural hydrogel with anti‐platelet adhesive properties) including dots, chains, pills, and squares. The agarose (3%) structured surfaces displayed outstanding flexibility and hydrophilic behavior that prevented platelet adhesion as confirmed by confocal microscopy. Importantly, pill‐shaped structures effectively maintained their ability to prevent platelet adhesion, even after a long cell‐contacting duration. Atomic force microscopy indicated that the effectiveness of dampening platelet adherence is determined by the shape, size, height, and aspect ratio of the structures. A model is provided to explain how the different shapes affect wettability and thereby hinder platelet adherence. The developed anti‐adhesive agarose structured surfaces show promise to revolutionize platelet storage, provide vital insights into biomaterials research, and demonstrate the potential of tailored agarose surfaces in biomedical applications.

Antimicrobial and biodegradable hydrogel based on nanocellulose/alginate incorporated with silver nanoparticles as active packaging for poultry products

In this research, active packaging which was made of all-natural component hydrogels from nanocellulose composited with silver nanoparticles at various concentrations (AgH) was studied. The concentration of silver nanoparticles ranged from 0.0078 to 0.0624 phr. AgH was characterized in terms of basic properties, functional properties, and packaging applications. Biocompatibility testing with the Caco-2 cell line showed that higher concentrations of silver (higher than 0.0312 phr) provided a lower cell viability rate (lower than 70% cell viability). Here, 0.0156 phr of silver nanoparticle concentration was the maximum loading that is safe for the target cell (82% cell viability) and was thus selected for use as active packaging. The antimicrobial activity showed that AgH at all concentrations inhibited both Gram bacteria up to 99.99%. Total volatile basic nitrogen compound testing showed that chicken meat preserved by AgH had the lowest values, indicating that AgH can prolong the shelf life in freshness level 1 (15% TVB-N) for 6.2 days compared to 3.9 and 4.1 days of blank and neat cellulose hydrogel. In addition, all AgH were gradually degraded over time and eventually disappeared within 15–30 days in organic soil.

Enhanced Photosensitizer Wettability via Anchoring Competition of Violet Phosphorus Quantum Dots for Breakthroughs in Photodynamic Film Sterilization

AbstractWettability is important for photodynamic film sterilization since higher wettability enhances the capture of bacteria in contact with photosensitizers. Herein, a small number of violet phosphorus quantum dots (VPQDs) are anchored into hypericin bacterial cellulose films (VP/Hy‐BC films) to improve wettability, reducing the water contact angle from 56.8° to 33.0°. This modification facilitated more effective interactions between the bacteria and photosensitizers, rapidly inactivating 7 log10 CFU/mL of Staphylococcus aureus within 60 min. First‐principles calculations and molecular dynamics simulations reveal that VPQDs, with their low spatial site resistance, reduced the intermolecular Hy self‐aggregation force. This increased the solvent‐accessible surface area of VP/Hy by ≈25.7%, thereby decreasing hydrophobic photosensitizer aggregation. Consequently, more active sites are exposed, remarkably improving the photoelectron transfer efficiency. VP/Hy‐BC demonstrated exceptional efficacy in inhibiting bacterial proliferation; for instance, it extended beef shelf life by up to 10 days. The findings of this study will aid the development of health‐conscious, eco‐friendly, and efficient antimicrobial packaging films.

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).

Unveiling the Spectacular Performance of Diverse Chrysanthemum Varieties in Flowering, Quality and Yield

A comprehensive research initiative conducted in Jhalawar 2019-20 focused on evaluating the genetic diversity and performance of various chrysanthemum varieties. The aim of this study was to evaluate the genetic variability and assess the varietal performance of chrysanthemum (Dendranthema grandiflora Tzvelev) under the specific agro-climatic conditions of Jhalawar. The study sought to identify high-performing varieties and quantify key genetic traits relevant to yield and quality characteristics, with the goal of supporting selection efforts for enhanced chrysanthemum production in the region. This investigation was conducted at the Floriculture and Landscaping block of the College of Horticulture and Forestry, Jhalawar, Rajasthan. The experimental work was carried out during the winter season of the year 2019-20, capitalizing on the local climate to evaluate varietal responses under Jhalawar conditions. The experiment employed a Randomized Block Design (RBD) with multiple replications to ensure robust data. Different chrysanthemum varieties were planted in designated plots, and observations on traits such as flower yield, flower quality, and growth parameters were recorded periodically. Statistical analysis, including ANOVA, was performed to detect significant differences among the varieties. This analysis helped in identifying high-performing varieties suited for Jhalawar conditions and provided insights into genetic variability for potential selection and breeding programs. Ten different genotypes were carefully chosen for the study, including Marigold, Poornima Pink, Dall White, Calcutta Shantini, Karnool, Poornima Red, Dall Yellow, Poornima White, Poornima Yellow and Dundi for in-depth analysis.A randomised block design with three replications was used in the experiment. Cultivar 'Calcutta Shantini' exhibited the maximum days taken to first flower bud emergence of plant (51.50 days) and the maximum number of flowers per plant (269.90). Conversely, cv. 'Dall Yellow' showed the shortest duration to fifty percent flowering (67.64 days). Notably, cv. 'Dundi' displayed the maximum flower diameter (7.47 cm), while cv. 'Poornima Pink' had the longest flower stalk (13.09 cm). Remarkably, cv. 'Marigold' demonstrated the highest flower fresh weight (63.67 gm), dry weight (14.41 gm), and shelf life (4.67 day).

Review of Post-Harvest Rice Cooling for Storage in the USA

The aim of this review paper is to document the role of post-harvest rice cooling in ensuring the safe storage of rice, given the ongoing increase in rice production. The United States exports substantial quantities of rice, with milled and rough rice being the primary exports. The industry has experienced growth, propelled by rising demand, a diverse population, and international trade. Effective storage of harvested rice is essential for year-round utilization, and the USA utilizes both on-farm and off-farm in-bin storage methods equipped with features like moisture control, pest management, and temperature regulation. The adoption of rice cooling technology for storage emerges as a solution to accelerate drying, prolong shelf life, and improve overall quality. Despite challenges such as upfront costs and energy requirements, cooling technology offers benefits for both short-term and long-term storage. Integrating cooling models into mathematical simulations becomes crucial for optimizing storage conditions. Research opportunities in post-harvest rice cooling focus on energy-efficient technologies, smart sensors, modern storage structures, microbial control methods, and economic evaluations. Future trends encompass automation, intelligent monitoring, climate-controlled storage, sustainability measures, and technological integration to enhance the efficiency and security of rice storage facilities in the USA.

Antimicrobial and antioxidant study of combined essential oils of Anethum Sowa Kurz. and Trachyspermum ammi (L.) along with quality determination, comparative histo-anatomical features, GC‒MS and HPTLC chemometrics

Spices played crucial and variable roles in traditions, culture, history, religious ceremonials and festivals along with fetching food flavor and microbial protection globally due to presence of structurally unique and multi-natured chemotypes. Their existence in dishes portrayed key roles in improving shelf life by regulating spoilage of cuisine with different synergistic mechanism. Histo-anatomically (A) sowa exhibited distinguished cellular attributes which created remarkable differences with T. ammi. HPTLC chemometrics of both fruits revealed several peaks for active metabolomics with unique isocratic combination of menstruum. GC-MS study of hydro-distillate exhibited presence of monoterpenic cyclic and aromatic hydrocarbons, alcoholic and ketonic groups along with phenolic derivative that covers majorly 90% of total metabolites. Combined essential oils (EOs 1 + 2) of both fruits showed excellent antimicrobial activity against various clinical pathogenic strains such as K. pneumoniae at 10 µL/mL, S. aureus at 2.5 µL/mL, E. coli and E. faecalis at 1.25 µL/mL, and MRSA and Bcereus at 0.625 µL/mL and (C) albicans at 0.312 µL/mL as the MIC. The antioxidant study of (EOs 1 + 2) with maximum inhibition percentage to DPPH assay was 84.02 ± 1.05 at 100 µg/mL, and minimal inhibition was 72.31 ± 0.63 at 5 µg/mL with IC50 value 4.69 ± 0.22 µg/mL, while ABTS assay extreme was 79.15 ± 2.14 µg/mL and minimal was 67 ± 1.34 with the IC50 value of 18.37 ± 0.15 µg/mL, in superoxide assay uppermost inhibition was 81.03 ± 0.27 µg/mL and lowest was at 65.16 ± 3.15 with the IC50 value 16.46 ± 0.54, and H2O2 radical scavenging activity, predominant value was 78.01 ± 0.47 and least was 64.1 ± 2.01 with IC50 15.58 ± 0.34. These comparative key diagnostic features and synergistic effect of multicomponent natural antimicrobials will provide profound intellect of ancient utility and further scientists to explore their multiple mechanistic modality and application in food and beverages industry.

Storage quality of amylose-lycopene complexes and the establishment of a shelf life prediction model.

To study the changes in the storage quality of amylose-lycopene complexes (ALCs), the color, antioxidant activity, lycopene content, and configuration changes of ALCs during different storage periods were analyzed. A shelf life prediction model was established to reveal the stability changes of the complexes. The results showed that the cis-isomer percentage of lycopene in ALCs increased significantly from 11.82% to 13.76%. The lycopene isomers were in the order of 5-Z>All-E>9-Z>13-Z. Correlation analysis indicated that the content of lycopene was a key factor affecting the quality of ALCs. ALCs followed zero-order and first-order degradation kinetics at 5°C-25°C and 35°C-45°C, respectively. The degradation degree of lycopene was negatively correlated with temperature, with half-lives and one-tenth decay periods of 32.37 days and 6.48 days (5°C) significantly higher than 10.78 days and 1.63 days (45°C). The activation energy required for the reaction of ALCs was as high as 106.29kJ/mol, indicating greater stability. On this basis, an ALCs shelf life prediction model was established, with a relative error of 0.06%-5.03% between the predicted and actual values. The results indicated that ALCs had good color, antioxidant activity, lycopene content, and configuration stability, and that higher temperatures had a greater impact on lycopene. The study provides theoretical reference for the quality safety of ALCs.

Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods

In this review, the potential role of grape pomace (GP) as a tool for improving feed has been critically summarized, considering the findings of the literature of the last five years (2020–2024). The main applications of GP to the nutrition of different animals and the impact on derived foods (meat, milk and dairy products, eggs, fish) are discussed along with the major advantages and limits. Emphasis was placed on the phenols and fatty acids of GP, which are considered phytochemicals with health-promoting effects. Phenolic compounds increase the antioxidant potential of animal-based foods even if their content and profile are strongly related to grape cultivar and geographical origin. Unsaturated fatty acids, including linoleic and oleic acids, contributed to extending the shelf life of new products. Few approaches exploited chemometrics tools. Generally, GP showed a promising role in feed fortification, even if, in most cases, GP was key only if used in a correct percentage within a balanced diet and for an adequate administration time. From a multidisciplinary perspective, future research endeavors should prioritize a larger sampling, a deep phenol fraction characterization, and an appropriate chemometric approach.

Enhancing Strawberry Freshness: Multifunction Sustainable Films Utilizing Two Types of Modified Carbon Nanotubes for Photothermal Food Packaging.

Currently, antimicrobial films with stable and efficient antibacterial activities are receiving considerable attention in the food packaging industry. Herein, a chemically/physically linked konjac glucomannan-sodium alginate (KGM-SA)@carbon nanotubes (CNTs)/Fe3+ composite film with outstanding resistance to ultraviolet radiation, oxidation, and bacteria, as well as excellent photothermal effects and mechanical properties, was successfully prepared using a solvent flow method. Tannic acid-modified carboxyl-functionalized CNTs (TCCNTs), l-cysteine-modified carboxyl-functionalized CNTs (LCCNTs), and Fe3+ were incorporated into the prepared film. The film structure of KGM-SA@CNTs/Fe3+ was characterized using various methods, confirming the formation of a dual-cross-linked network through metal-coordination bonds and hydrogen bonding. This unique structure endowed the film with excellent water vapor permeability (3.58 g mm/m2 day kPa), water resistance (water contact angle = 93.66°), and thermal stability. Further, the film exhibited outstanding photothermal conversion efficiency and stability under near-infrared irradiation (300 mW/cm2) as well as excellent bactericidal properties against Staphylococcus aureus and Escherichia coli, achieving a bacterial inhibition rate of >99%. In a strawberry preservation experiment, the KGM-SA@CNTs/Fe3+ composite film exhibited remarkable preservation effects, extending the shelf life of strawberries by 4-6 d. Thus, this photothermal antibacterial film offers a new approach for the application of CNTs in food packaging.

Technological line for the production of sunflower cake

BACKGROUND: The results of the study conducted to increase the shelf life of sunflower cake by justifying the optimal operating parameters of the ozonizer in the line of the sunflower cake production are presented. Studies of the processing of sunflower cake with an ozone-air mixture at optimal operating parameters, such as its concentration, the duration of its processing and the intensity of the high-frequency field, have been conducted. AIM: Increasing of the long-term storage of protein feed by improving the basic design parameters of the device for its production. METHODS: Resulting from the conducted theoretical research, the technological line for the protein feed production was developed according to the patent for the invention of the Russian Federation No. 2706188. To determine the optimal operating parameters of the device in the sunflower cake production line, which affect its shelf life, the design of experiment theory was used. RESULTS: A regression equation in coded values, characterizing the effect of the concentration of the ozone-air mixture, the duration of the sunflower cake treatment and the intensity of the high-frequency field on the sunflower cake shelf life, is obtained. The analysis of the obtained mathematical model of the processing process is performed. CONCLUSION: Experimental studies of the developed line for the production of sunflower cake with quality control of its treatment with an ozone-air mixture have shown that the sunflower cake shelf life depends on the ozone-air mixture concentration and the duration of treatment of the sunflower cake, as well as on the intensity of the high-frequency field. At the same time, with a decrease in the ozone-air mixture concentration, the duration of treatment of the sunflower cake and the intensity of the high-frequency field during the treatment increase. In the area of low concentration, increased duration up to 120 s and intensity up to 15250 V/m, the shelf life of the cake increases. It is reasonable to process sunflower cake with the ozone-air mixture to increase its shelf life from 3 to 5.45 months according to the GOST 80-96 using the developed line (patent RF 2706188) at a concentration of 23.03 mg/m3, processing time of 134 s and a high-frequency field strength of 17374 V/m.

Assessing the Optimal Antibacterial Action of Lavandula stoechas L., Thymus zygis L., and Eucalyptus camaldulensis Dehnh Essential Oils

The use of combined essential oils (EOs) is a new technique that can improve their preservative effects while minimizing their sensory impact in foods. The aim of this study was to determine the chemical profile of three essential oils (EOs) extracted from Lavandula stoechas L. (Ls), Thymus zygis L. (Tz), and Eucalyptus camaldulensis Dehnh (Ec) and to evaluate their synergistic antibacterial activity for optimal inhibition against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus using an augmented Simplex centroid mixing scheme. The essential oils were extracted by hydrodistillation and analyzed via gas chromatography–mass spectrometry. Anti-bacterial potency was evaluated by disk diffusion. Chemical analysis revealed the main compounds in Lavandula stoechas (Ls) essential oil: camphor (36.15%), followed by fenchone (16.57%) and Z-8-hydroxy linalool (8.28%). The Thymus zygis (Tz) essential oil is dominated by δ-terpineol (27.64%), δ-3-carene (15.7%), and thymol (14.17%). In contrast, the Eucalyptus camaldulensis (Ec) essential oil contains mainly 1,8-cineole (43.61%), γ-terpinene (11.71%), and α-terpineol (10.58%). The optimal mixture is the binary association of 40% E. camaldulensis EO and 60% T. zygis EO, which provides an effective inhibition diameter (ID) of 13.37 mm to inhibit S. aureus. Furthermore, the formulation of 27% and 73% EOs of E. camaldulensis and T. zygis, respectively, corresponds to the mixture required to achieve the optimum inhibition diameter (ID = 11.55 mm) against E. coli. In addition, the mixture of 29% EO of E. camaldulensis and 71% EO of T. zygis is the optimum mixture to inhibit B. subtilis, with an inhibition diameter of 12.31 mm. These findings highlight the potency of antibacterial formulations of these essential oils and suggest that they might be used as substitutes for conventional drugs to prevent the development of bacteria responsible for serious infections and food spoilage.

Study on Viability of Fungal Bioagents in Vacuum Packing Compared with Conventional Packing in different Storage Conditions

The shelf life and viability of the bioagents are influenced by several factors, including the type of nutrients in the formulation, moisture content and the ability of propagules to withstand adverse climatic conditions. There are numerous commercial formulations of Trichoderma species primarily used to combat soil-borne diseases. The present study was conducted to understand the optimal storage conditions suitable for these bioagents. By this study, where the viability in vacuum packing and conventional packing were compared, it was observed that the vacuum packing did not offer any advantages over conventional packing methods. Additionally, storing the bioagents in a refrigerator at 4 °C was more effective compared to other storage conditions, such as room temperature (27 ± 2 °C), incubator (24 ± 2 °C) and deep freezer (-20 °C).

Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (Juglans regia L.) Kernels During Long Storage Periods

Walnuts are highly valued for their rich nutritional content, but their quality degrades during storage due to oxidation and other quality reducing processes. This study investigated the use of bioactive compounds extracted from walnut pomace, a by-product of walnut oil production, to develop an edible coating that extends the shelf life of ‘Milotai 10’ walnut kernels. Walnut kernels were stored for eight months in four different packaging materials (PE, PP, MPP, PLA) and three treatments were used (air or without treatment, nitrogen gas, and walnut pomace extract coating). The effects of these combinations on walnut quality parameters, including polyphenol content, vitamin E, fatty acids, peroxide value, and color, were analyzed. The results show that the combination of metallized polypropylene packaging under nitrogen treatment or with atmospheric air and walnut pomace extract (MPP-A-E+) best preserves walnut quality, making it a promising option for extending shelf-life.