Shelf Life Research Articles

Environmental comparison of food-packaging systems: the significance of shelf-life extension

Consumer-level food waste has considerable environmental consequences and is related to packaging and its impact on product shelf life. This study uses the life cycle assessment methodology to compare food packaging systems with similar or varying shelf life. When comparing packaging with different shelf life, estimating food waste from retail to consumer related to shelf life becomes crucial. Currently, no validated models exist for this purpose, and this paper contributes, for the first time, to a critical comparison of existing models. Key findings from a case study on chicken meat packaging reveal that extending the shelf life from 6 to 15 days in a PET tray, employing a modified atmosphere (with the highest packaging-to-food ratio), led to an average reduction in food waste from 47% to 15% of the total chicken meat produced at the slaughterhouse, consequently reducing Climate Change by approximately 78%. The range of food waste estimate was 24-66% using 5 different models. Despite this variation, a sensitivity analysis demonstrates that the comparison results remain consistent, emphasising the significance of food waste in the environmental impact. This underscores the crucial need for a validated method to assess food waste based on shelf life in food packaging ecodesign.

Effect of pomegranate peel on physicochemical and antioxidant properties of tortilla chips prepared from germinated corn and mung bean flour

There is increasing demand of innovative functional foods in the market to cure widely prevalent deficiencies observed globally. In line with this issue, the study was aiming to replace existing snacking habits with the healthier ones by using corn and mung bean seeds to produce their respective germinated flours for production of tortilla chips with varied concentrations (5 %, 10 %, 15 %) of pomegranate peel powder (PPP) for enhancing the shelf life of the chips without use of synthetic preservatives. All these variations were then fried at three temperatures 170, 180, 190ºC for different times 75 s, 60 s, 45 s, respectively and were then evaluated for their proximate composition, antioxidant properties, sensory properties and shelf life for a period of 40 days. Ash content analysis showed increased content up to 7.6 % for T"1 (with 15 % PPP/170 °C). Total antioxidant activity and phenolic content increased with increased peel concentration and decreased with increased frying temperature. After control, the maximum overall acceptability among samples having peel powder was of T2 (with 5 % PPP and fried at 180 °C) with score 7.68. However, the peroxide value and free fatty acid value were found minimum for T"3 (with 15 % PPP and fried at 190 °C) indicating an extended shelf life.

Effect of Salt (Nacl) and Vacuum Packaging on Some of the Quality Attributes of Snakehead Fish

Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition of salt on the sensory properties, total plate count, water activity and pH of fresh snakehead fish. The fish was salted (NaCl) at various concentrations, including 0, 5, 10 and 15%, and kept for 14 days at refrigeration temperature (± 3°C). Sensory evaluation, total plate count (TPC) and water activity (aw) measurements, and pH analysis were performed at day 0, 7 and 14. All groups with salt addition exhibited a significantly slower decrease in the mean scores (9-point hedonic scale) of color, aroma, appearance and texture (p < 0.05), with the decrease for all sensory properties detected at day 7 of storage. In microbial tests, a significant increase in TPC was observed in the groups with 0% and 5% salt addition (p < 0.05). The group with 15% salt addition showed the lowest water activity. Also, the group without salt addition had the highest pH value. This study demonstrated that addition of salt to snakehead fish might gives beneficial effects on the shelf life of a vacuum packaged product. However, the optimum shelf life using vacuum packaging and salt addition needs further study.

Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads

The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread shapes, including control production (CTR), and two experimental productions with PAS addition [5–10 % (w/w), 5-PAS and 10-PAS, respectively]. Sourdough inoculum determined the acidification of all doughs and the levels of lactic acid bacteria increased. Spore-forming aerobic bacteria, members of the Enterobacteriaceae family, and total coliforms were not detected until the end of the fermentation process. PAS addition determined a lower weight loss, an increase of firmness, a diminution of specific volume, and a different sensory profile of the breads. Mafalda was the most appreciated bread shape and was subjected to photothermal aging. 10-PAS sample, after nine-day stress, still showed a significant total phenolic compound TPC content (111.0 mg GAE/g extract). The radical scavenging potential increased with PAS with a final IC50 of 103.3 μg/mL in 10-PAS breads. Experimental breads exhibited a notable enhancement in protection against lipid peroxidation. Mold-free shelf life assessment showed a 10-day shelf life for CTR breads, while a 12-day shelf life in presence of PAS. Collectively, the data suggest that PAS holds significant promise as a functional additive for industrial production of bread.

Cryo-storage of porcine hides at the industrial scale for tissue engineering and regenerative medicine application

BACKGROUND: The industrial scale cryo-storage of raw tissue materials requires a robust, low-cost and easy-to-operate method that can facilitate the down-stream process. OBJECTIVE: The study was aimed to develop the multifunctional protective solutions (MPS) for transportation at ambient conditions and also subsequent cryo-storage below −20°C of raw porcine hides for tissue engineering and regenerative medicine. MATERIALS AND METHODS: Protective solutions with antimicrobial activity and proteinase-inhibiting activity were developed and tested for its efficacy in preserving the extracellular matrix of porcine dermis from microbial spoilage, proteolytic degradation, freeze damage and excessive dehydration during shipping and cryo-storage. The MPSs contained phosphate-buffered saline with ethylene diamine tetra acetic acid (EDTA) added as chelator and proteinase inhibitor, as well as glycerol or maltodextrin (M180) as cryoprotectants. RESULTS: MPSs prepared with EDTA and glycerol or M180 had significant antimicrobial activity and proteinase-inhibiting activity during the period of shipping and handling. Glycerol and M180 prevented eutectic salt precipitation and excessive freeze dehydration upon cryo-storage of porcine hides. Without glycerol or M180, hides could be freeze-dehydrated to the low hydration at ˜0.4 g/g dw, and formed irreversible plications after freezing. A critical hydration (0.8˜0.9 g/g dw) was observed for the extracellular matrix of porcine dermis, and dehydration to a lower level could impose enormous stress and potential damage. The soaking of porcine hides in MPSs decreased water content as glycerol and M180 entered into dermis. Upon equilibration, the glycerol content in the tissue was about 94% of the incubating glycerol solution, but the M180 content in the tissue was only about 50% of the incubating M180 solution, indicating that M180 did not get into the entire aqueous domain within dermis. MPSs reduced ice formation and increased the unfrozen water content of porcine raw hides upon cryo-storage. CONCLUSION: MPSs prepared with EDTA and glycerol or M180 have antimicrobial activity and proteinase-inhibiting activity, which can be used for transportation and cryo-storage of raw hides at the industrial scale. Glycerol at 7.5% w/v and M180 at 20% w/v were sufficient to prevent freeze damage and excessive freeze dehydration.

Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation

To reduce food-borne bacterial infection caused by food spoilage, developing highly efficient food packing film is still an urgent need for food preservation. Herein, microwave-assisted antibacterial nanocomposite films CaO2@PVP/EA/CMC-Na (CP/EC) were synthesized using waste eggshell as precursor, egg albumen (EA) and sodium carboxymethylcellulose (CMCNa) as matrix by casting method. The size of CaO2@PVP (CP) nanoparticles with monodisperse spherical structures was 100–240 nm. When microwave and CP nanoparticles (0.05 mg/mL) were treated for 5 min, the mortality of E. coli and S. aureus could reach >97 %. Under microwave irradiation (6 min), the bactericidal rate of 2.5 % CP/EC film against E. coli and S. aureus reached 98.6 % and 97.2 %, respectively. After adding CP nanoparticles, the highest tensile strength (TS) and elongation at break (EB) of CP/EC film reached 19.59 MPa and 583.43 %, respectively. At 18 °C, the proliferation of bacterial colonies on meat can be significantly inhibited by 2.5 % CP/EC film. Detailed characterization showed that the excellent meat preservation activity was due to the synergistic effect of dynamic effect generated by ROS and thermal effect of microwave. This study provides a promising approach for the packaging application of polysaccharide- and protein-based biomass nanocomposite antibacterial edible films.

Super Fe3+ competing ability, high biocompatibility, and mild antibacterial carbon dots for food preservation

Food spoilage caused by bacteria led to about 600 million people suffering from foodborne diseases in 2020, and the diseases kill approximately 400,000 people annually. Traditional food preservatives, antibiotics, and nanomaterials have problems such as high dosage, bacterial resistance, and low biocompatibility. In this study, mild antibacterial carbon dots (TM-CDs) with Fe3+ nutritional competitiveness were prepared. TM-CDs specifically chelated Fe3+ and formed Fe-O. The maximum chelating capacity of TM-CDs for Fe3+ was 154.56 mg mL−1. TM-CDs exhibited a much stronger chelating ability for Fe3+ than traditional iron chelators and even siderophores secreted by Pseudomonas fragi. The minimum inhibitory concentration of TM-CDs against Pseudomonas fragi was 0.25 mg mL−1. The antibacterial mechanism of TM-CDs was the existence of Fe3+ competition between TM-CDs and siderophores secreted by Pseudomonas fragi, which ultimately led to the death of Pseudomonas fragi due to iron deficiency. Notably, no obvious cytotoxicity of TM CDs was observed. In addition, the experimental results of freshness showed that TM-CDs effectively prolonged the shelf-life of salmon by 3–4 d. Therefore, this study provides insight into developing a competitive approach to depriving bacteria of nutrients for antibacterial purposes, with potential applications in seafood storage and preservation.

Effect of hydrolysed carrageenan as sugar replacement on physicochemical properties of pineapple jam (Ananas comosus)

Pineapple is one of tropical fruits that is easily perishes due to high moisture content. Further processed into low-moisture food such as jam is needed to extend its shelf life. Jam has a high sugar content and if consumed in the long term could increase blood sugar levels leads to diabetic disease. Carrageenan is one of the hydrocolloids that can be used as a sugar substitute because it can bind to free water, increase shelf life, and cannot be hydrolysed into simple sugar by the gastrointestinal tract. However, carrageenan needs to be modified by the hydrolysis of acid using hydrochloric acid to break down the polysaccharide structure into simpler sugar structures. The aim of the study is to determine the physicochemical properties of hydrolysed carrageenan and the effects of the application of hydrolysed carrageenan as a sugar substitute in pineapple jam. The carrageenan that used were hydrolysed by 0.01 M and 0.02 M of HCl for 24 and 48 h. Results showed that the higher concentrations of HCl used and the length of hydrolysis significantly increased the yield, viscosity, reducing sugar, and spreadability and decreasing the color intensity. It also showed that the texture and spreadability of the jam that has been substituted with hydrolysed carrageenan will increase with increasing HCl concentration and hydrolysis time.

Novel cereal bran based low-cost liquid medium for enhanced growth, multifunctional traits and shelf life of consortium biofertilizer containing Azotobacter chroococcum, Bacillus subtilis and Pseudomonas sp.

The present study was carried out to valorise cereal (rice and wheat) bran for the development of low-cost liquid consortium bioformulation. Different concentrations of bran-based liquid media formulations were evaluated for the growth of consortium biofertilizer cultures (Azotobacter chroococcum, Bacillus subtilis and Pseudomonas sp.). Among the bran-based formulations, wheat bran-based formulation WB5, exhibited the highest viable cell of 10.68 ± 0.09 Log10 CFU/ml and 12.63 ± 0.04 Log10 CFU/ml for Azotobacter chroococcum and Bacillus subtilis whereas for Pseudomonas sp., rice bran based bioformulation RB5 recorded maximum viability (12.71 ± 0.05 Log10 CFU/ml) after 72 h of incubation. RB51RB1: 1:10 (Rice bran: distilled water)RB2: 1:10 (Rice bran: distilled water)RB3: 1:10 (Rice bran: distilled water)RB4: 1:10 (Rice bran: distilled water)RB5: 5:10 (Rice bran: distilled water)1 and WB52WB1: 1:10 (wheat bran: distilled water)WB2: 2:10 (wheat bran: distilled water)WB3: 3:10 (wheat bran: distilled water)WB4: 4:10 (wheat bran: distilled water)WB5: 5:10 (wheat bran: distilled water)2liquid formulations were further optimized for enhanced shelf life using 5, 10 and 15 mM of trehalose, 0.05 and 0.1% carboxymethyl cellulose, and 0.5 and 1.0% glycerol. Following the peak growth at 72 h of incubation, a gradual decrease in the viable population of consortium biofertilizer cultures was observed in all the liquid formulations. The WB5 and RB5 formulations with 15 mM trehalose and 0.1% CMC, not only recorded significantly highest cell count of consortium biofertilizer cultures, but also maximally supported multi-functional traits i.e., phosphate and zinc solubilization, ammonia and IAA production up to 150 days. Further evaluation of seedling emergence and growth of wheat (PBW 826) under axenic conditions recorded WB5 amended with 15 mM trehalose-based consortium bioformulation to exhibit maximum emergence and growth of wheat seedlings. This low-cost liquid formulation can be used for large-scale biofertilizer production as a cost-effective liquid biofertilizer production technology.

Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging

Enzymatic browning and microbial growth are two natural phenomena that occur when fruits and vegetables are exposed to abnormal conditions, i.e., temperatures in the range of 12–22 °C, leading to their spoilage. Controlling the temperatures during the supply chain aims to optimize the product's shelf life. Irreversible thermochromic beads were fabricated using a simple extrusion technique containing fatty acid, lecithin, and anthocyanin solution-alginate. The pigmentation durability was adjusted based on electrostatic interactions, as evidenced by the reduction in dye leaching in the case of the produced bead at pH = 6 to less than 0.007 after 45 min. Characterization shows that the chosen combination of fatty acids and the quinonoid molecule is useful for producing thermochromic beads, with a color change at 12 °C–22 °C, from blue to purple. Using the prepared thermochromic beads in the supply chain of fresh-cut salad and brussels sprouts showed a great result for monitoring their freshness after 21 ± 1 min.

Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage

Kimchi cabbage is a Korean traditional fermented vegetable that is rich in nutrients and probiotics. Temperature changes caused microbial growth adversely affect the quality of kimchi. Therefore, controlling the preservation temperature is important to prevent over-fermentation of kimchi. Supercooling has emerged as an alternative storage method; however, maintaining the supercooled state of food is challenging. In this study, a stepwise cooling algorithm for supercooling preservation was developed and applied. All samples were maintained in a supercooled state, and no ice nucleation was detected. Assessments of CO2 content, pH, and titratable acidity revealed that supercooled samples exhibited more delayed fermentation than refrigerated samples. However, moisture content and hardness of the unfrozen (refrigerated and supercooled) samples were not significantly different. Microbial analysis and community composition indicated that the supercooling treatment delayed kimchi fermentation by approximately three months. Conclusively, supercooling is effective for maintaining the freshness of kimchi cabbage during long-term storage. This study contributes to the optimization of kimchi preservation strategies, offering potential benefits for both consumers and producers in terms of product quality, shelf life, and food safety.

Autonomous, temperature-enhanced oxidase-mimic multimodal antimicrobial film for prolonged preservation of perishable products

Confronting the escalating challenges of food waste and safety, primarily attributed to microbial-induced spoilage, this investigation unveils a cutting-edge nanozyme-based antimicrobial packaging paradigm with self-activating mechanism (CMn0.20-CS film), employing low-thermal aid to optimize the preservation of fruits and vegetables. At its core, the system amalgamates a carbon nanotube-supported Mn3O4 (CMn) filler within a chitosan (CS) film matrix. The fabrication of the CMn complex involves a dual-stage process, initially focusing on the immobilization of Mn2+ ions, followed by the wet chemical nucleation of Mn3O4 crystals. A pivotal feature of this construct is the weak acidity of CS matrix, which imparts the CMn0.20-CS film with a self-activating capacity, facilitating an optimal environment for the manifestation of oxidase-like activity. The CMn0.20-CS film exhibits a synergistic antimicrobial efficacy, derived from the augmented oxidase-mimetic and photothermal characteristics of CMn, in conjunction with the intrinsic microbial capture and killing capabilities of CS. This translates into formidable bactericidal proficiency (exceeding 99.99 % for bacteria and 99.67 % for mold), swift action (within 10 min), and a requirement for minimal auxiliary heat (56.4 ℃). Based on this, the CMn0.20-CS film significantly prolongs the shelf life of kumquats, extending its shelf life by 2.3 times. The augmented mechanical strength, improved barrier qualities, and demonstrated safety profile of the film underscore its potential for practical applications. Collectively, the CMn0.20-CS film stands out as an exceptionally suitable method for the effective preservation of perishable goods, tackling fundamental concerns in food safety and wastage mitigation.

Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers (1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy (CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy (SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably after microwave treatment, thereby prolonging its shelf life. Therefore, microwave treatment could thus be an effective, practical technology to produce low-bacterial flour and thereby enhance its product quality. Short abstractMicrowave treatment decreased microorganisms (TPC and YMC) and PPO activity significantly. CLSM images revealed that microwave resulted in starch and protein aggregation. Microwave changed the gluten protein microstructures and inhibited the darkening rate of fresh wet noodles (FWN) greatly. When power was at 2 kW, hardness of FWN reached the peak. Consequently, the optimum microwave treatment can be conducted at 2 kW for 20 s.

Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality

Agrifood by-products contain nutrients and bioactive compounds that can be used in the diets of livestock – thereby value-adding to an otherwise waste product of environmental and economic significance. This study investigated the effect of dietary pomegranate pulp in the total mixed ration of Ghezel lambs, evaluating its effect on growth performance, blood parameters, carcass traits, as well as meat quality and shelf life. 3-month-old Ghezel lambs (individually housed, n = 8) were randomly assigned to be either non-supplemented (control) or supplemented with 100 g/kg DM of sun-dried pomegranate pulp for 28 days, post-adjustment. Results showed that supplementation of lamb diets with pomegranate pulp significantly increased liveweight and average daily gains, while not significantly affecting dry matter intake. Lamb serum urea and alkaline phosphatase concentrations and hot carcass weight were increased with pomegranate pulp supplementation. Compared to control lambs, the meat from lambs fed the supplemented diet had higher concentrations of intramuscular fat, mono- and polyunsaturated fatty acid, total unsaturated fatty acid, and meat phenolic compounds. Pomegranate pulp supplemented lambs also had a higher ratio of polyunsaturated to saturated fatty acids; and produced liver tissue with less fat and ash contents. Meat oxidative status (thiobarbituric acid reactive substance) and quality (water holding capacity, colour, and pH) were improved when lambs were supplemented with pomegranate pulp. These findings demonstrate that using pomegranate pulp as a feed for Ghezel lambs has advantageous effects on animal performance and meat quality, offering valorisation of an agrifood by-product.

Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch

This study examines the effects of flaxseed gum (FG) on the aggregate structure, pasting and rheological properties of waxy rice starch (WRS). Results display an increase in the ordered molecular structure (R1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε, density degree of nanoaggregates, from 3.52 to 4.23) for WRS-FG complexes. These suggested FG facilitated the development of more organized molecular and crystalline structures of WRS, accompanied by the formation of ordered nanoaggregates with higher density (i.e., nano-aggregation structure). Also, FG addition resulted in the formation of enhanced gel network structure characterized by thicker layer walls and more uniform pores. These structural transformations contributed to a rise in gelatinization temperature (To, from 56.90 °C to 62.10 °C) and enthalpy (ΔH), as well as alterations in paste viscosities (PV, from 1285.00 mPa·s to 1734.00 mPa·s), and the rigidity of network structure (e.g., decreased loss tangent). These results indicate that FG could effectively regulate the techno-functional properties of WRS by rationally controlling the starch intrinsic structures of starch. And this study may improve the pasting and gelling properties of starch, thus driving the development of high-quality starchy foods and prolonging their shelf life, especially for glutinous rice flour products.

Colorimetric indicator films based on carboxymethyl cellulose and anthocyanins as a visual indicator for shrimp freshness tracking

This study aimed to evaluate the response efficiency of colorimetric indicator films based on carboxymethyl cellulose (CMC) incorporated with different anthocyanins [Karanda alone (CMC/AK), butterfly pea alone (CMC/AB), and a mixture of anthocyanins from Karanda and butterfly pea (CMC/AK75/AB25)] for tracking shrimp freshness during storage at different temperatures and times (4 °C for 8 days and 25 °C for 30 h). The mathematical models were also applied to predict their freshness and shelf life. The CMC/AK75/AB25 indicator film was the most sensitive and clearly changed color, which could be distinguished by the naked eye. Color changes indicated the shrimp deterioration processes: dark purple (fresh), purplish gray or gray (semi-fresh), and olive green or brown (spoilage). During shrimp storage at temperatures of 4 and 25 °C, the pH reached 7.52 and 8.14, TVB-N 35.98 and 72.72 mg/100 g, and TVC 5.75 and 7.88 log CFU/g, respectively, indicating shrimp had completely deteriorated. Furthermore, there was a positive correlation between the ΔE value of the indicator film and both TVB-N and TVC. These findings suggest that the CMC/AK75/AB25 indicator film could serve as a real-time visual indicator for tracking shrimp freshness and could enhance the guarantee of shrimp safety.

Microbiological and physicochemical profile of Italian steak tartare and predicting growth potential of Listeria monocytogenes

In the present study, growth potential of Listeria monocytogenes in steak tartare samples taken at retail and belonging to 13 brands marketed in Northern Italy was investigated. The samples were submitted to microbiological and chemical-physical characterization. The data obtained were used as inputs for the application of the predictive microbiology software FSSP that allows the estimation of the growth of L. monocytogenes during the shelf-life. Lactic acid bacteria, the main component of the microflora, gave variable counts among the brands (from 3.38 to 6.24 log CFU/g). pH and aw values were always higher than 5.3 and 0.96, respectively, thus they could not be considered as single efficient hurdles to prevent the growth of L. monocytogenes according to the EC Reg. 2073/2005; the same was observed for salt content (constantly <2 %) and nitrites (not quantifiable in all the samples, even if declared in some labels). Nevertheless, the combination of all the hurdles, evaluated by predictive microbiology using critical development factors, resulted in an estimated growth <0.5 log CFU/g throughout the shelf life; this output allowed us to consider all the steak tartare analysed as unfavourable substrate for L. monocytogenes growth. The information obtained could be useful for tartare producers as well as for competent authority to evaluate the effective risk concerning these typology of products.

Development of Shelf Life for Labaneh Using Protective Cultures of L. paracasei and Propionibacterium freudenreichii subsp. shermanii

Labaneh (strained yogurt) is a traditional dairy product. It is usually produced without chemical preservatives as Jordanian standards for this product prevent their addition. Its shelf life is limited to two weeks. This research aims to develop the shelf life of labaneh using eco-friendly methods, via the addition of protective probiotic cultures. Protective probiotic cultures were prepared by activating DVI freeze-dried Propionibacterium freuendereichii, subsp. shermanii and Lactobacillus paracasei in sterilized skim milk. Fifty kg of fresh milk was divided into two portions, the first containing the traditional yogurt starter culture (2%) and the second processed by adding both the starter (2%) and protective probiotic cultures (1%). After fermentation, two types of yogurts were produced, and refrigerated for several hours. They were then salted, strained separately to about 25% total solids in a special cloth to produce labaneh paste. The paste was then distributed into two groups of sterilized jars (21 for each) and placed in refrigerated storage. Both types of labaneh (traditional and developed) were evaluated at different time intervals of refrigerated storage (0, 3, 7, 10, 14, 21, 30 days) for their counts of coliform bacteria, yeast and mould, and lactic acid bacteria (LAB), and for their pH, ash, acidity, moisture, protein, fat and titratable acidity. The probiotic count was also evaluated for the developed labaneh. The shelf life of the developed labaneh was determined based on the acidity, yeast and mould counts and organoleptic characteristics. No obvious and significant undesirable changes were seen at 30 days of refrigeration or went beyond the Jordanian standard for the developed labaneh, compared to the traditional one which started to spoil after 14 days. No coliform bacteria were found after 30 days of refrigerated storage in the traditional and developed labanehs. The counts of yeast and mould were generally higher in the traditional labaneh than in the developed one, while the number of LAB was lower in the traditional labaneh than in the developed one. The pH and moisture of the developed labaneh were generally lower than that of the traditional labaneh, but the titratable acidity, ash, protein and fat were higher in the developed one. Regarding the sensory properties, most of the panelists organoleptically preferred the developed one during the storage period. Therefore, it is concluded that the protective probiotic cultures were effective in extending the shelf life of labaneh.

Antioxidant and preservation effects of tea polyphenols on apple juice

Tea polyphenols (TP), a natural ingredient recognized for their potent antioxidant and antimicrobial properties, are the focus for extending the freshness and shelf life of apple juices in preservation. This study evaluated the nutritional quality, microbial growth, and sensory changes in apple juice during storage, examining the impact of TP addition on both freshly pressed and retail high-pressure processing (HPP) apple juice. For fresh apple juice, the growth of total colonies was predicted using a modified Gompertz model. The results showed that the addition of 0.6 g/kg TP to fresh apple juice reduced the total number of colonies by 1.54 times after 11 days of storage, while the addition of 0.6 g/kg TP to retail HPP apple juice reduced the total number of colonies by 2.15 times after 20 days. In addition, apple juice treated with 0.6 g/kg of TP had good antioxidant and sensory properties compared to the control. These results indicated that the application of TP could increase the antioxidant capacity of apple juice, enhance their taste and prolong their shelf life.

Identification of Acyl-Protein Thioesterase-1 as a Polysorbate-Degrading Host Cell Protein in a Monoclonal Antibody Formulation Using Activity-Based Protein Profiling

Polysorbate (PS) degradation in monoclonal antibody (mAb) formulations poses a significant challenge in the biopharmaceutical industry. PS maintains protein stability during drug product's shelf life but is vulnerable to breakdown by low-abundance residual host cell proteins (HCPs), particularly hydrolytic enzymes such as lipases and esterases. In this study, we used activity-based protein profiling (ABPP) coupled with mass spectrometry to identify acyl-protein thioesterase-1 (APT-1) as a polysorbate-degrading HCP in one case of mAb formulation with stability problems. We validated the role of APT1 by matching the polysorbate degradation fingerprint in the mAb formulation with that of a recombinant APT1 protein. Furthermore, we found an agreement between APT1 levels and PS degradation rates in the mAb formulation, and we successfully halted PS degradation using APT1-specific inhibitors ML348 and ML211. APT1 was found to co-purify with a specific mAb via hitchhiking mechanism. Our work provides a streamlined approach to identifying critical HCPs in PS degradation, supporting quality-by-design principles in pharmaceutical development.