Shelf Life Research Articles

Influence of Chitosan/Lycopene on Myoglobin and Meat Quality of Beef During Storage

Myoglobin (Mb) is easily oxidized, which causes the discoloration of meat. In addition, various microorganisms are responsible for meat spoilage. Chitosan and lycopene can be used to protect the color and extend the shelf life of meat. In this study, a series of coatings with different ratios (1:0, 3:1, 1:1, 1:3, 0:1) of chitosan to lycopene were prepared. Beef was treated with different coatings. The changes in color, relative content of different Mb forms, thiobarbituric acid-reactive substances (TBARS), sulfhydryl content, carbonyl content, microbial count, cooking loss, and sensory evaluation during storage were investigated. The results showed that after 8 days, compared to the control, the relative content of oxymyoglobin (OxyMb), the lightness (L*) value, the redness (a*) value, and the composite index (CI) value of beef treated with chitosan/lycopene of 1:3 (w:w, the concentration of lycopene was 0.75% (w:v)) increased by 6.34%, 34.73%, 67.25%, and 116.27%, respectively. Meanwhile, the relative content of metmyoglobin (MetMb) and the yellowness (b*) value decreased by 11.67% and 23.21%, respectively. Additionally, beef treated with chitosan/lycopene of 1:3 also performed well in protein oxidation, fat oxidation, microbial count, and cooking loss. Generally, the beef treated with chitosan/lycopene of 1:3 showed the best comprehensive quality. The coating was suitable for application in beef. These results are promising for food preservation.

Cellulose-Based Transparent Edible Antibacterial Oxygen-Barrier Coating for Long-Term Fruit Preservation.

Long-term preservation of fresh fruit and vegetables without a cold chain is a great challenge to food security because fruits and vegetables are highly vulnerable to poor storage conditions. Fruit spoilage is a complex biochemical process that involves many factors, including microbial reproduction, oxidation, metabolism, and H2O evaporation. Only the synergy of the multiple spoilage inhibition methods can achieve long-term freshness preservation. Herein, a multifunctional cellulose-based preservation coating with antibacterial, oxygen/water vapor barrier, and antioxidant properties is proposed, which is based on cellulose microgel (CMG) and prepared using multi-component composites with montmorillonite (MMT), cationic cellulose derivative (Cell-P+), and L-ascorbic acid (Vc). It has good wetting properties on fruits with different surfaces. This method can successfully preserve the long-term freshness of various fruits. This highly transparent, edible, and washable multifunctional cellulose-based fruit preservation coating can improve the quality of agricultural products, extend the shelf life of food, and reduce the cost of cold-chain transportation.

Identification and characterization of the Bacillus subtilis spore germination protein GerY.

Pathogens in the orders Bacillales and Clostridiales resist sterilization by differentiating into stress-resistant spores. Spores are metabolically inactive and can remain dormant for decades, yet upon exposure to nutrients, they rapidly resume growth, causing food spoilage, food-borne illness, or life-threatening disease. The exit from dormancy, called germination, is a key target in combating these important pathogens. Here, we report a high-throughput genetic screen using transposon sequencing to identify novel germination factors that ensure the efficient exit from dormancy. We identify several new factors and characterize one in greater detail. This factor, renamed GerY, is part of the proteinaceous coat that encapsulates the dormant spore. Our data suggest that GerY enables efficient transit of nutrients through the coat to trigger germination.

Prospects and challenges of nanomaterials in sustainable food preservation and packaging: a review.

Nanomaterials play a pivotal role in food preservation and its safety, offering ingenious solutions for sustainable food packaging. Nanomaterials enable the creation of packaging materials having unique functional properties. It not only extends the shelf life of the foods by releasing preservatives but also enhances food safety by preventing microbial contamination or food spoilage. In this review, we aim to provide an overview of the various applications of nanotechnology in food packaging, highlighting its key advantages. We also delve into the safety considerations and regulatory issues involved in developing nanotechnology-based food packaging materials. Additionally, advancements in the field of nanotechnology-based packaging have the potential to create safer, more sustainable, and high-quality packaging with greater functionality that delivers essential benefits to manufacturers and consumers.

Influence of Training and Tomato Hybrids on Growth, and Quality of Tomato under Shade Net House

This study examines the influence of different training systems and tomato hybrids on the growth, yield, and quality of tomatoes (Solanum Lycopersicon L.) under shade net house conditions. It was conducted at the Hi-Tech Horticulture Unit, Centre of Excellence for Vegetables, Karnal, during the 2016-17 growing season. The experiment followed a Factorial arrangement of treatments in Randomized Complete Block Design (FRBD) with two training systems (one-stem and two-stem) and four hybrids (STH-39, STH-901, STH-801, and STH-701). Growth results indicated that the one-stem system significantly enhanced plant height (270.08 cm), leaf area (77.06 cm²), and stem girth (1.75 cm), while the two-stem system increased the number of leaves (82.80 per plant). Hybrid STH-801 exhibited superior vegetative performance, with the highest plant height (309.03 cm), maximum number of branches (8.17), and largest leaf area (79.22 cm²). In terms of quality parameters, the training systems had no significant effect on traits such as total soluble solids (TSS), pH, pericarp thickness, or shelf life. However, hybrid STH-801 recorded the highest TSS (5.47 °Brix) and longest shelf life (23 days). STH-39 produced the thickest pericarp (1.10 cm) and largest fruit volume (157 cc), contributing to better fruit quality. These findings highlight the importance of hybrid selection and training systems in improving both the growth and quality of tomatoes under protected cultivation.

Ethnic fermented foods of the world: an overview

AbstractThe origins of traditional fermented foods and the types and characteristics of fermented foods by region are reviewed. Fermented foods are classified into alcohol fermentation, acid fermentation, carbon dioxide (bread) fermentation, and amino acid/peptide fermentation, and related fermentation technologies for each region are introduced. The raw materials, microorganisms involved, and usage of ethnic fermented foods are reviewed and compared one another. The beginning of food fermentation technology is related to the invention and use of earthenware, and Northeast Asia is presumed to be one of the birth places. During the period of primitive pottery culture (8000–3000 BCE) on the Korean Peninsula and the coastal region of Korea Strait, boiling technology of food materials using pottery and salt manufacturing technology from seawater were developed, and at the same time, alcohol fermentation using grains and salt-fermentation of fish and vegetables emerged. In the West, where people were nomads, a roasting/grilling culture was continued for a long time, and technologies for fermenting fruit wine and milk products such as cheese and yogurt were developed. As a result, fermentation was mainly used for enhancing the taste of plant foods in the East, while for extending the shelf life of animal foods in the West. The production of salty and meaty flavors from soybeans and marine products by fermentation in East Asia is a technology that increases the value of low-quality proteins.

Physio-Metabolic Mechanisms Behind Postharvest Quality Deterioration in Broccoli (Brassica oleracea var. Italica) and Swiss Chard (Beta vulgaris L. var. Cicla): A Review

Leafy vegetables are among the potential foods that can combat food insecurity in developing countries. Their major drawback is a short shelf life, which limits their supply chain and is commonly associated with their high metabolic activities. Leafy vegetables have a high water content, which determines their freshness. Moisture loss through respiration and transpiration at postharvest storage is one quality attribute that leads to rapid quality deterioration. Little has been carried out in studying the mechanisms associated with the quality deterioration of leafy vegetables; however, understanding these mechanisms may aid in developing effective preservation measures. Furthermore, recent literature reviews that focus on discussing the mechanisms that lead to quality loss in leafy vegetables are scarce. The current paper aims to review the physiological and biochemical processes associated with quality deterioration in leafy vegetables. The respiration, ethylene production, moisture loss, colour, and texture are highly associated with the quality deterioration of fresh produce and, thus will be discussed critically in selected leafy vegetables, namely: broccoli and Swiss chard. The findings from this review indicate that the quality deterioration in leafy vegetables is primarily enzymatic. Understanding the mechanisms of quality deterioration involves identifying the specific enzymes responsible for each metabolic process and examining the internal and external factors that influence enzyme activities.

Rethinking and redesigning storage, packaging and distribution practices for food supply chain

PurposeThe study aims to add to the existing literature on food supply chains by specifically taking into the redesigning of the alignment of storage, packaging and distribution practices in the modern complex supply chain. The redesign of the food supply chain’s storage, distribution and packaging is a transformative endeavor ultimately aimed at enhancing efficiency, sustainability and reliability.Design/methodology/approachIn order to identify, classify and prioritize the main challenges, this study conducted an extensive analysis of the literature and experts’ opinions in the areas of academia, information technology and the food supply chain (FSC) using combined compromise solution method (CoCoSo) and complex proportional assessment (COPRAS).FindingsThe top three classes of key indicators revealed in this study are dynamic route optimization and on-demand delivery pods (RD4), implementation of active packaging with nanotechnology (RP3) and collaborative last-mile (RD2). The findings reveal that dynamic route optimization and on-demand delivery pods (RD4) and collaborative last-mile (RD2) are maintaining a balance between collaborative delivery networks through route optimization which is a very discussable theme in recent literature.Originality/valueThe research provides fresh insights into how perishable food shelf life parameters and the use of distribution networks within the short supply chain can be taken into consideration when redesigning the storage, packaging and distribution system for food supply chains.

Growth Performance and Flesh Quality of Sea Bass (Dicentrarchus labrax) Fed with Diets Containing Olive Oil in Partial Replacement of Fish Oil—With or Without Supplementation with Rosmarinus officinalis L. Essential Oil

This study aimed to investigate the effects of using olive oil (OO) in a partial replacement of fish oil (FO), with or without supplementation with rosemary essential oil (RO), on the growth performances and flesh quality traits of farmed Dicentrarchus labrax. Sea bass were fed with the experimental diets for 200 days; afterwards, they were caught and stored in ice (0–2 °C) for up to 17 days. The specific growth rate (SGR) and feed conversion rate (FCR) were calculated. Fillets were analyzed for physical features, chemical composition, fatty acid profile, and malondialdehyde (MDA) concentration on days 0, 5, 10, and 17 of storage. The fillets were assessed for sensory properties according to the QIM and Torry Scheme methods. No statistical differences between groups were found for the final average body weight, SGR, FCR and the flesh chemical composition. Supplementation with RO reduced (p < 0.05) MDA concentration, thus improving the shelf life of fish by up to 10 days. The sensory score (QIM) increased linearly (p < 0.05) with storage time; for cooked fillet, the Torry Scheme score decreased (p < 0.05) with storage time. The economic analysis of feed cost has proven the feasibility of using olive oil as local feed ingredient in the partial replacement of fish oil.

Recent advances in natural food preservatives: a sustainable solution for food safety and shelf life extension

Recent advances in natural food preservatives: a sustainable solution for food safety and shelf life extension

Formaldehyde as Preservative for Fish and Seafood: A Boon or a Bane

ABSTRACTThree billion people globally rely on fish and other seafood as a significant source of animal protein. Despite being deemed illegal due to its ability to cause cancer, mutagenesis, and tumor development, formaldehyde is still in use to extend the shelf life of different fish and shellfish, which indicates the failure of awareness among people. Formaldehyde is categorized by the International Agency for Research on Cancer (IARC) as a Group‐I human carcinogen. Therefore, we try to summarize the chemistry of formaldehyde, its illegal addition in various food materials leading to adverse health conditions followed by its evaluation at physiological and histological levels in our review with the help of data collected from various research papers, newspaper articles, and online data. We have also highlighted on various environmental factors that play a role in altering the levels of formaldehyde in various food materials. This review also gives an insight into various rules and regulations made to limit the usage of formaldehyde in fish and other seafood at both national and international levels. Our review will help to generate awareness among common people, the establishment of much stronger rules, and regulations on usage of formaldehyde, and finding an alternative for preservation of fish and other food materials.

Biodegradable nanocellulose hydrogels from agricultural waste: Impact of defibrillation on mechanical and antimicrobial properties

Food spoilage, which often leads to food waste, occurs throughout the entire food supply chain, from the upstream to downstream stages of food production. Biobased hydrogels made from cellulose nanofiber (CNF) have emerged as potential materials for extending food shelf-life. Despite this potential, the impact of defibrillation time during the production of CNF on the properties of CNF-based hydrogels (CNF-H) has not been thoroughly investigated. In this study, the defibrillation time of CNF was varied at 50–90 min to examine its effect on both the CNF itself and the resulting hydrogel properties. The findings revealed that longer mechanical defibrillation times significantly reduced the size of the CNF, leading to a denser CNF-H structure. At extended defibrillation times, the diameter of the CNF decreased from 25 to 20 nm, which strengthened the inter- and intramolecular forces between CNF fibers, resulting in a more crystallinity (from 66.64% to 77.51%) and compact hydrogel network. This denser structure reduced water absorption capacity, thereby limiting moisture penetration and decreasing biodegradability. Additionally, the antimicrobial activity of CNF-H, tested after soaking in ethanol, showed enhanced effectiveness against both gram-positive and gram-negative bacteria with increased defibrillation time, all without exhibiting cytotoxic effects.

Tailoring carboxymethyl cellulose-cased food packaging films blended with polyvinyl alcohol and nano-MMT for enhanced performance and shelf life

Tailoring carboxymethyl cellulose-cased food packaging films blended with polyvinyl alcohol and nano-MMT for enhanced performance and shelf life

Evaluation of the Sensory Quality and Shelf Life of a Bioactive Essence Rich in Monounsaturated Fatty Acids and Antioxidants, Obtained from Eco-Sustainable Iberian Ham

Food sustainability through traditional food production and the reuse of food by-products is one of the characteristics most valued by consumers. The production of Iberian ham is linked to the vaporization and sustainability of the dehesa and the conservation and maintenance of the rural environment, but there are some by-products that are not destined for direct consumption. In this context, previous studies have used trimmed fat to obtain a bioactive essence rich in antioxidants and monounsaturated fatty acids. Furthermore, it is important to keep in mind that the consumer’s decision is influenced by the nutritional/health and sensory characteristics of the product and its shelf life. The objective of the present study was to evaluate consumer acceptance and/or preference of different essences obtained from the trimmed fat of sliced Iberian ham and to determine the microbiological and physicochemical stability of the selected sustainable essence over time. The results showed that this essence is generally accepted by consumers and is microbiologically stable over time.

Real-time fluorescent detection of food spoilage with doped quantum dots-anchored hydrogel sensor

Real-time fluorescent detection of food spoilage with doped quantum dots-anchored hydrogel sensor

Impact of thermal processing on phytochemical profile and cardiovascular protection of Beta vulgaris L. in hyperlipidemic rats.

Beetroot (Beta vulgaris L.) is globally recognized for its outstanding color and flavor. It has been acknowledged for its therapeutic value since the ancient Romans. It is used to treat cardiovascular disorders. The therapeutic benefits of red beetroot are due to the substantial amounts of various bioactive metabolites, such as ascorbic acid, carotenoids, nitrates, phenolics, and betalains. However, the bioavailability and shelf life of these substances are significantly affected by the considerable variations in their processing methods among different countries. The longevity of the extracts is prolonged by employing well-established preservation techniques, such as boiling and steaming, which involve the application of heat. Our study aimed to analyze and compare the phytochemical composition of raw and heat processed beetroot using UPLC-QTOF-MS/MS. In addition, the study aimed to assess the effectiveness of processed beetroot in protecting against cardiovascular complications in a rat model of obesity induced by high-fat diet (HFD). UPLC-QTOF-MS/MS phytochemical profiling revealed the presence of 51 compounds, including organic acids, flavonoids, phenolics, betanins, and saponins. All the extracts demonstrated a significant decline in MDA, TNF- α, and IL-6 levels, suppressed the TGF-β expression, and restored the serum catalase level to normal. Among all the tested extracts, the steamed extract exhibited the slightest percentage change in body weight (10.2 ± 6.4) and effectively lowered the TNF-α level to normal levels. In contrast, the normal histological structure of heart muscle fibers was notably preserved in the cardiac sections of rats pretreated with steamed and boiled beetroot extracts. Additionally, mild caspase-3 immunoreactivity was observed in the cardiac muscles. The current study demonstrated that the steamed beetroot extract showed improved cardioprotective properties compared to the fresh and boiled extracts.

Treatment of Tomato (Solanum Lycopersicum L.) Fruits with Powders and Ashes from Tridax Procumbens and Chromolaena Odorata for Shelf-Life Extension

Ripe and wholesome tomato fruits of Padma 108 F1 and Platinum 701 F1 were stored in powders and ashes of Tridax procumbens and Chromolaena odorata by complete submergence and surface coating treatments in a completely randomised set-up. Fruits were kept in corrugated cardboard boxes at 26.5 0C and RH 83 %. Disease incidence was assessed every 5 days in storage. The days taken for 50 % of the tomato fruits to retain marketable qualities were determined. All tomato fruits treated with the plant materials showed significantly lower disease incidences (p ≤ 0.05) than the untreated fruits. Submerging Padma fruits in ash of C. odorata produced a shelf-life of 106 days while for Platinum fruits, submerging in powder of T. procumbens produced the longest shelf-life of 155 days. Untreated fruits of Padma and Platinum had shelf lives of 31 days and 53 days respectively. Padma fruits completely submerged in the powders of T. procumbens, C. odorata and surface coated with the powder of C. odorata retained 50 % marketability at Day 61, and 50 % of Platinum tomatoes submerged in the powder of C. odorata remained marketable at Day 116. The preservative effects of the powders and ashes of the two botanicals in tomato fruits could probably be accounted for by a combination of moisture-absorbent properties, restraining airflow, high pH and the presence of phytochemicals.

Collaboration for the sustainable food supply chain: A bibliometric analysis

AbstractThere is increasing attention on the topic of collaboration for sustainable food supply chains (SFSCs), with increasingly contributing journals and publications every year. The urgency of this topic is even more highlighted due to the COVID‐19 pandemic and the more recent energy and food crisis. Hence, the field needs to have a good portrait of the ongoing research in this area and to better understand future research directions to enable optimized future strategic plans and problem‐solving capability of effective collaboration for SFSCs. This paper reviews, analyses, and synthesizes the current state of research into collaboration for SFSCs. We examine a sample of 528 articles identified from the Scopus and Web of Science databases using bibliometric analysis methodology. We identify four research clusters: collaboration and sustainable supply chain management, emerging markets and resilience, digital technologies, and perishable food products. This paper clarifies interrelated themes and identifies a range of topic areas that still demand further investigation.

Developing a Real Time Non Invasive Approach to Distinguish Natural and Artificial Ripened Fruits

In this project we focuse on detecting artificial and natural ripened fruit using the sensor introduces a novel Internet of Things-based method. An ESP32 microcontroller serves as the system's central hub and is responsible for gathering and interpreting data from a wide range of sensors. These sensors include a DHT sensor that measures the temperature and humidity inside the fruit container, a moisture sensor that determines the moisture content of the fruits and vegetables, a weight/load sensor that tracks the weight of the produce, and a MQ2 gas sensor that carefully measures the concentration of ethylene gas released by fruits [7]. This strategy reduces food waste and preserves agricultural products by providing a more effective and sustainable substitute for conventional techniques. A key component of guaranteeing the freshness, quality, and market value of fruits and vegetables is their timely ripening.The ability of the system to continuously evaluate the complex interactions between temperature, humidity, moisture, etc. This project presents the development of an IoT-based system for preventing the premature ripening of fruits and vegetables. The system utilizes sensors to monitor ethylene gas concentration, temperature, humidity, moisture content, and weight, enabling timely intervention to regulate ripening conditions. By detecting changes in these parameters, the system can activate a DC fan to improve air circulation and disperse ethylene gas, and a DC pump to spray ethylene absorbent onto the fruits. This helps to control the ripening process and prolong the shelf life of fruits and vegetables.

The Role of Freeze-Drying as a Multifunctional Process in Improving the Properties of Hydrogels for Medical Use

Background/Objectives: Freeze-drying is a dehydration method that extends the shelf life and stability of drugs, vaccines, and biologics. Recently, its role has expanded beyond preservation to improve novel pharmaceuticals and their carriers, such as hydrogels, which are widely studied for both drug delivery and wound healing. The main aim of this study was to explore the multifunctional role of freeze-drying in improving the physicochemical properties of sodium alginate/poly(vinyl alcohol)-based hydrogels for medical applications. Methods: The base matrix and hydrogels containing a nanocarrier-drug system, were prepared by chemical cross-linking and then freeze-dried for 24 h at −53 °C under 0.2 mBa. Key analyses included determination of gel fraction, swelling ratio, FT-IR, SEM, TG/DTG, in vitro drug release and kinetics, and cytotoxicity assessment. Results: Freeze-drying caused an increase in the gel fraction of the hydrogel with the dual drug delivery system from 55 ± 1.6% to 72 ± 0.5%. Swelling ability was pH-dependent and remained in the same range (175–282%). Thermogravimetric analysis showed that freeze-dried hydrogels exhibited higher thermal stability than their non-freeze-dried equivalents. The temperature at 10% weight loss increased from 194.0 °C to 198.9 °C for the freeze-dried drug-loaded matrix, and from 188.4 °C to 203.1 °C for the freeze-dried drug-free matrix. The average pore size of the freeze-dried hydrogels was in the range of 1.07 µm ± 0.54 to 1.74 µm ± 0.92. In vitro drug release revealed that active substances were released in a controlled and prolonged way, according to the Korsmeyer–Peppas model. The cumulative amount of salicylic acid released at pH = 9.0 after 96 h was 63%, while that of fluocinolone acetonide reached 73%. Both hydrogels were non-toxic to human fibroblast cells, maintaining over 90% cell viability after 48 h of incubation. Conclusions: The results show a high potential for commercialisation of the obtained hydrogels as medical dressings.