Shelf Life Research Articles

Multi-Responsive Polymer Nanoparticles: A Versatile Platform for Double-Security Anticounterfeiting and Smart Food Packaging.

Potential applications of colloidal polymer nanoparticles in the preparation of smart inks are investigated by physical incorporation of the oxazolidine molecules. Precise adjusting the polymer chain flexibility and polarity is achieved by controlling the ratio of methyl methacrylate and butyl acrylate monomers in the polymerization reaction. In addition, nanofibrous indicators of acid-base vapors are prepared from the latex nanoparticles. This can be beneficial for creating materials that sense and respond to environmental changes, such as humidity or moisture and acidity. Thermochromic inks are prepared by microencapsulating crystal violet lactone dye (CVL) in polymer matrices to prevent their release into the aqueous media. Combining two distinct systems with varying triggers, such as light and temperature, provides an effective strategy for double-encryption anticounterfeiting and crack and scratch detection and indication applications. Preparing labels impregnated with double-responsive inks, a novel approach is developed for food spoilage detection and preservation indication. Labels are manufactured using polymer nanoparticles, which contain photoluminescent oxazolidine molecules, as well as a trinary mixture of CVL within core-shell latex particles as the thermochromic dye. The combination of these two responsive elements transforms traditional packaging into a dynamic and interactive sentinel for the food it holds.

Edible coatings for enhancing the shelf-life of foods: meaningful or myth

In the current landscape, effective food management poses significant challenges, particularly in ensuring access to healthy, nutritious diets. Proper handling of food materials during post-harvest stages such as harvesting, packaging, transportation, and distribution are crucial for maintaining food quality, with packaging playing a pivotal role in extending the shelf life of perishable goods. However, the widespread use of conventional plastic packaging has detrimental effects on the environment. As a sustainable alternative, edible coatings have emerged as a promising solution for preserving food over extended periods. While these coatings are primarily used to prolong the shelf life of food products, this review delves deeper into the potential of edible coatings from various perspectives. Edible coatings not only offer multiple benefits such as environmental sustainability and improved food preservation but also present certain limitations. This article provides a comprehensive discussion of different types of edible coatings, their respective advantages and disadvantages, and their application to specific food products. Moreover, the current status and recent research developments surrounding edible coatings are explored, emphasizing their role as a sustainable, eco-friendly alternative to conventional packaging methods that helps reduce environmental pollution and promote a healthier planet.

High Pressure Processing: Pros and Cons

The food industry now uses high pressure processing to increase the shelf life of foods and maintain their nutritional value. This non-thermal preservation technique can successfully inactivate rotting and spoilage-causing bacteria and enzymes without the need for high temperatures during the preservation process. Food is exposed to high pressure, usually in the range of 100 to 600 MPa. High-performance processing keeps food at or slightly above room temperature to prevent heat-sensitive flavors and nutrients from being thermally destroyed during food preparation. This contributes to the preservation of the natural sensory and nutritional properties of the product. Because this process is able to eliminate bacteria and organisms responsible for spoilage, it is a very efficient way to increase the time available to eat foods. Unlike traditional heat-based methods, HPP inactivates harmful microorganisms and enzymes through the application of extreme pressure (100–600 MPa) at low temperatures, thereby reducing thermal degradation. HPP also helps retain bioactive compounds, making it an ideal choice for consumers looking for minimally processed, high-quality foods. This article explores the principles, applications, and benefits of HPP, as well as the challenges and future prospects of its integration into food processing systems.

Physicochemical Stability of Nab-Paclitaxel (Pazenir) Infusion Dispersions in Original Glass Vials and EVA Infusion Bags

Background/Objectives: The study objective was to determine the physicochemical stability of nab-paclitaxel (Pazenir) ready-to-use (RTU) dispersion for infusion in original glass vials and ready-to-administer (RTA) infusion dispersion in EVA infusion bags. Methods: Triplicate test dispersions were prepared and stored light protected for a maximum of 28 days either in the original glass vials (RTU) at 2–8 °C or in EVA infusion bags (RTA) at 2–8 °C and at 25 °C. Directly after reconstitution and on days 1, 3, 5, 7, 14, 21, and 28 samples were withdrawn and paclitaxel concentrations assayed by a stability-indicating HPLC method. In parallel, pH and osmolality were measured. In a second series, test dispersions were stored over a 14-day period and inspected daily for visible particles and colour changes. Samples were taken daily for particle size analysis. Integrity and particle size distribution of the nanoparticles were determined by dynamic light scattering (DLS) and albumin monomers, dimers, oligomers, or polymers by size-exclusion-chromatography (SEC). Results: Non-redispersible particles were observed in test dispersions on day 5 (RTA 25 °C), day 7 (RTA 2–8 °C), and day 11 (RTU 2–8 °C). DLS analysis revealed out-of-specification results for the polydispersity index from day 7 (RTA 25 °C) and day 12 (RTU, RTA refrigerated). Paclitaxel concentrations remained >95% of the initial concentrations for 7 days (RTU 2–8 °C, RTA 25 °C) and for 14 days (RTA 2–8 °C). All test dispersions met the specifications regarding the oligomeric status of albumin, pH, and osmolality over the investigation periods. Conclusions: Stability of nab-paclitaxel dispersions is limited by the release of water-insoluble paclitaxel from the nanoparticles and subsequent crystallisation and by formation of insoluble albumin aggregates. Based on our overall results, shelf life of refrigerated RTU and RTA nab-paclitaxel dispersions is limited to 7 days. Shelf life of RTA nab-paclitaxel dispersions stored at room temperature is limited to 4 days. Careful visual inspection of nab-paclitaxel dispersions after reconstitution and prior to administration is highly recommended to detect non-redispersible particles.

Food waste in Polish households as an economic problem

The aim of our research was to investigate the scale and causes of food waste in households and its economic consequences, as well as the respondents’ attempts to curb food waste. Empirical research was performed in 2023 in the form of a diagnostic survey employing a standardised questionnaire on a total of 802 subjects. It was found that most frequently wasted food included ready meals, bread, vegetables and fruit. Exceeding the expiration date, food spoilage, and preparing excessive amounts of food were the most common reasons for wasting food. To limit food waste, the respondents used measures such as freezing food to eat later, drawing up a shopping list, using food to prepare other meals, checking the expiration date and purchasing less food. It was also found that during the constant rise in food prices in 2022, the respondents used these measures more often than before. A large-scale information campaign is required to raise awareness of the necessity of preventing food waste.

Effect of Different Chemical Pretreatments and Packaging Systems on Quality Characteristics of Fresh-Cut Pomegranate Arils (Punica granatum, L.)

Aims: Pomegranate (Punica granatum) is considered as challenging to consume due to its hard structure, hence used for fresh-cut production. Extending the shelf life of fresh-cut pomegranate arils would improve their marketability, transport efficiency, and reduce post-harvest losses. Study Design: Completely Randomized Design by using GRAPES (General R based Analysis Platform Empowered by Statistics). Place and Duration of Study: College of Agriculture, Kerala Agricultural University, February 2022-July 2024. Methodology: Pomegranate arils were extracted and treated with different pre-treatment solutions viz., 0.5% ascorbic acid, 0.5% citric acid, 1% calcium chloride and 1% calcium ascorbate for 4 minutes. The best pre-treatment solution was selected and arils were packaged in different packaging systems viz., shrink wrapping in 15µ polyolefin film, vacuum packaging in laminated pouches, MAP with N2 flushing in laminated pouches, aluminium tray wrapped with cling film and stored under two different storage conditions, after treating with 1% calcium ascorbate. Results: 1% calcium ascorbate was selected as the best pre-treatment solution and pre-treated arils kept in MAP with N2 flushing in laminated pouches stored under low temperature condition was found to be the best packaging and storage system. 1% calcium ascorbate treated arils in MAP with N2 flushing in laminated pouches stored under low temperature condition (10±5oC) had a shelf life of 6 days with superior physiological (PLW, percent leakage), chemical (acidity, vitamin C, phenol) and sensory characters (color, flavour, texture, appearance, taste and overall acceptability) as compared to control (2.00 days). Maximum vitamin C content of 23.02 mg 100g-1 and least phenol content of 214.16 mg 100g-1 were recorded on 6th day of storage. Conclusion: Pomegranate arils pre-treated with 1% calcium ascorbate for 4 minutes, kept in MAP with N2 flushing in laminated pouches stored under low temperature condition (10±5oC) can be considered as a protocol for shelf life extension of pomegranate arils.

The Effect of Cold Plasma Treatment on the Storage Stability of Mushrooms (Agaricus bisporus)

Postharvest Agaricus bisporus is susceptible to browning, water loss, and microbial infection. In order to extend its shelf life, cold plasma technology was used to treat and evaluate A. bisporus. Firstly, according to the results of a single factor test and response surface analysis, the optimal conditions for cold plasma treatment were determined as a voltage of 95 kV, a frequency of 130 Hz, and a processing time of 10 min. Secondly, storage experiments were carried out using the optimized cold plasma treatment. The results showed that the cold plasma treatment in the packaging significantly reduced the total viable count in A. bisporus by approximately 16.5%, maintained a browning degree at 26.9% lower than that of the control group, and a hardness at 25.6% higher than that of the control group. In addition, the cold plasma treatment also helped to preserve the vitamin C and total protein content of A. bisporus. In conclusion, cold plasma treatment showed great potential in enhancing the postharvest quality of fresh A. bisporus.

Enhanced preservation of cut rose flowers through bacterial nanocellulose produced from legume wastewater and fortified with Auricularia auricula polysaccharide

Cut flowers of Rosa hybrida 'Lychee' are susceptible to rapid decay, resulting in a brief shelf life, a inherent feature to their floral physiology. This study evaluated the effects of bacterial nanocellulose (BNC), which was produced from the legume processing wastewater and loaded with Auricularia auricula polysaccharide and 8-hydroxyquinoline, in extending the shelf life of these cut rose flowers. Water-retaining cotton and floral foam blocks were employed as control materials. The bacterial strain Komagataeibacter rhaeticus CP050139.1 yielded BNC from legume waste at a rate comparable to that from a glucose-based medium: 0.107±0.004 g L−1 d−1 versus 0.157±0.004 g L−1 d−1, respectively. Characterization via FE-SEM, FT-IR, TGA, and XRD confirmed that the BNC from both sources exhibited similar microscopic morphology, chemical composition, thermal stability, and crystallinity. The use of BNC, particularly when enriched with Auricularia auricula polysaccharide (AAP), extended the shelf life of cut roses by 50 % and significantly minimized fresh weight loss in comparison to the control materials. BNC's superior water-holding capacity — 42.7 times greater than that of water-retaining cotton — proved advantages for maintaining hydration and preventing wilting during transportation. This study underscored the potential of BNC hydrogel, sourced from legume processing wastewater, as an innovative, effective, and environmentally sustainable solution for preserving cut rose flowers, promoting the recycling of agricultural by products and enhancing the preservation of horticultural products.

Freezing time, freezing in time: reconfiguring freezing practices for reducing meat waste and energy consumption

Considering that many fresh food items require domestic cold storage, understanding the role of appliances such as freezers is critical to reducing greenhouse gas emissions relating to domestic food waste and energy use. Using a social practices approach, this article reports on a study of cold storage and food waste practices, particularly freezing relating to meat, in 20 Australian households. Householders were interviewed twice, over winter and summer, 2022–2023. We studied intersecting practices of eating, shopping, cooking and cold storage, and their connection to larger social phenomena such as cold supply chains to gain insights into how and why meat was wasted. Although we set out to study household practices, we found that retailer practices of pricing specials and bulk buying must also be considered. Retailer practices combined with ambiguity in consumer understandings of date labels, shelf life and freezing times mean that domestic cold storage has become a normalised extension of the cold supply chain of food, especially for meat. We argue that understandings such as convenience and thriftiness, in conjunction with retailer expectations of domestic cold storage, may lead to the ratcheting up of household freezer use for food storage. We illustrate through our findings that this may potentially increase energy consumption and accelerate food waste, which becomes particularly problematic for carbon-intensive foods such as red meat. In innovatively reimagining domestic cold storage as an extension of industrial and retailer cold supply chains, we explore what kind of capabilities may be required for an equitable and low waste cold supply chain that reduces reliance on household freezers.

Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions

Brewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential. Three samples each of BSG and SCG were obtained from generators and recycling facilities in Singapore, and their chemical, elemental, and microbial composition was characterized. The spoilage mechanisms were investigated during storage under anaerobic and aerobic conditions. Bacterial loads of sidestreams were low from craft brewery and café sources (<1 and 3.53 ± 0.03 log10 CFU/g) and high from recycling facilities (>6 log10 CFU/g). The microbiome of BSG from recycling facilities was dominated by Bacilli, and B. coagulans was identified as the most prevalent species. SCG from recycling facilities was dominated by lactic acid bacteria, with L. panis being the most prevalent species. Storage up to 14 days under anaerobic conditions led to further bacterial proliferation mainly by Bacilli, lactic acid bacteria, and acetic acid bacteria, while aerobic storage led to extensive fungal contamination, including potential aflatoxin-producing Aspergillus flavus. The results shed light on the spoilage mechanisms, while highlighting the short shelf-life and food safety risks of BSG and SCG to inform valorization strategies.

Inhibition of Food Spoilage Fungi, Botrytis cinerea and Rhizopus sp., by Nanoparticles Loaded with Baccharis dracunculifolia Essential Oil and Nerolidol

This study investigates the antifungal potential of encapsulated essential oil (EO) from Baccharis dracunculifolia and nerolidol (NE) within Pluronic® F-127 nanoparticles (NPs). The EO, containing nerolidol, β-caryophyllene, and α-pinene as major bioactive compounds, exhibited superior antifungal activity compared to NE. The NP-EO formulations demonstrated high efficacy against Botrytis cinerea, with inhibition rates ranging from 29.73% to 87.60% and moderate efficacy against Rhizopus sp., with inhibition rates from 11.81% to 32.73%. In comparison, NP-NE showed lower antifungal activity. Both formulations effectively inhibited spore germination, with NP-EO showing greater inhibition compared to NP-NE. The encapsulation efficiency was significantly higher for NP-EO (80.1%) as compared to NP-NE (51.1%), attributed to the complex composition of EO facilitating better encapsulation and retention. Stability studies indicated that both NP formulations were stable at 25 °C for at least 15 days and exhibited changes in particle size and the formation of smaller particle populations at other temperatures (4 °C and 37 °C). Hemolytic activity was low across all NPs, suggesting their safety for food applications. The findings underscore the efficacy and applicability of EO-encapsulated NPs in extending food shelf life and maintaining product quality. The controlled and prolonged release of active compounds, coupled with their antifungal activity and safety, suggests that these NPs represent a promising and innovative approach for food preservation and active packaging development.

Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch.

Starch-based food is easy to retrograde during cold storage after gelatinization, which leads to quality fission and a relatively short shelf life. Some lipids can effectively enhance the storage stability of starch gels by the formation of starch-lipid complexes. The present study aimed to investigate the effects of glyceryl monopalmitate (GMP) on gelatinization, rheological and retrogradation properties of Japonica rice starch (JS) at different conditions and to analyze the correlation between the physical-chemical properties and structural characteristics of the JS-GMP complex. The addition of GMP to JS could retard the process of starch gelatinization through forming JS-GMP complexes. The resulting JS-GMP pastes were typical pseudoplastic fluids with shear thinning, and their solid-like properties were prominent (tan δ < 1). In addition, the retrogradation of JS-GMP complex was more inhibited during storage at -18 than at 4 °C. The added amount of GMP was negatively and highly associated with the minimum viscosity, consistency coefficient, hardness and elasticity, whereas it was positively and highly correlated with the breakdown value, fluid characteristic index and relative crystallinity. The relative crystallinity of JS was affected by GMP in an approximate dose-dependent manner. The addition of GMP can influence the gelatinization properties, rheological properties and retrogradation characteristics of JS, and the formation of JS-GMP complex could improve the quality and storage stability of starch gel, which provides ideas for the quality control of starch-based food. © 2024 Society of Chemical Industry.

Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties

In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the need for ready-to-eat foods. Consequently, this has promoted interest in creating a nutritious, high-quality snack combining oats and mango. This study employed a response surface analysis of extreme vertex mixtures, incorporating constraints and three components: oats, mango peel, and dehydrated mango pulp. This resulted in ten different mixtures, each with unique combinations and proportions of the three components. It evaluated the microbiological quality, proximal composition, total phenolic content, tannins, Aw, color, texture, and chemical properties during storage at room temperature. The optimal blend, which demonstrated the best quality characteristics, consisted of 44.38% oats, 5.36% mango peel, and 29.24% mango pulp. This formulation yielded a protein content of 7.1 g, dietary fiber of 20.3 g per 100 g, total phenols of 3.4 mg gallic acid per g, and no pathogenic microorganisms. According to the obtained data, Aw &gt; 0.3, the estimated shelf life could be 12 months at room temperature. Developing a stable oat-mango snack with excellent nutritional, nutraceutical, chemical quality, and microbiological properties is technologically feasible.

Establishment of numerical model for precooling broccoli with ice water integrated with salicylic acid and its effect on broccoli apparent quality

Postharvest precooling is crucial for delaying yellowing of broccoli efficiently removing field heat. In this experiment, a numerical model for ice water precooling broccoli was established, and based on this, the main precooling parameters were optimized. Furthermore, the appropriate concentration of salicylic acid (SA) in the process of ice water integrated with SA precooling was determined. Through numerical simulation and experimental validation, the ice water precooling treatment with a 30 % ice volume fraction and a 1:1 mass ratio of ice water to broccoli was identified as optimal for achieving the best precooling uniformity and meeting the specified temperature requirements. Application of 2 mmol L-1 SA integrated with ice water precooling treatment effectively delayed yellowing, and maintained the apparent quality of broccoli, manifested as a higher h° value (chromaticity value) and chlorophyll content, a lower yellowing index. The shelf life of the treated broccoli was extended by 3 d

Soaking Water Of Pineapple Peel (Ananas comocus L. Merr) Solution On Reducing Formaldehyde Levels In Salted Fish

ABSTRACT Formaldehyde in salted fish processing is used to extend the shelf life of salted fish, potentially causing harmful effects on health. Before processing, such as soaking using pineapple peels can be done to reduce formaldehyde levels so that it is not harmful to health. The purpose of the study was to determine the decrease in formaldehyde levels in salted fish before and after soaking using a pineapple peel solution. This research is a pre-experimental study with a group Pretest and Posttest Design. The object of research is salted fish soaked in pineapple peel solution concentrations of 20%, 40%, 60%, and 80% with 4 replications. Soaking time is done for 60 minutes. The method of checking formaldehyde levels using the spectrophotometer method. The data that has been obtained is then analyzed using a paired t-test. The results of the examination of formaldehyde levels of salted fish before soaking amounted to 13.30 mg/kg. In contrast, after soaking the pineapple peel solution concentration of 20%, 40%, 60%, and 80% respectively amounted to 6.58 mg/kg, 4.16 mg/kg, 0.15 mg/kg, and 0.11 mg/kg, and tap water of 8.14 mg/kg. The Paired t-test obtained the P &lt; α (0.05), meaning there is a significant difference in decline. The highest formaldehyde content reduction of 99.14% occurred in the treatment of soaking in pineapple peel solution with a concentration of 80% with a soaking time of 60 minutes. There is a significant difference between formaldehyde levels in salted fish before and after soaking using a pineapple peel solution. The use of pineapple peel solution can be an alternative effort in reducing formaldehyde levels in salted fish before processing for consumption and using other fruit peels with different concentration variations and different soaking times in salted fish.

Olive pomace upcycling: Eco-friendly production of cellulose nanofibers by enzymatic hydrolysis and application in starch films.

Olive pomace (OP) waste, produced in large quantities, contains significant amounts of cellulose and fibers, making it a valuable resource for developing reinforcing ingredients in biodegradable packaging materials. This study aimed to produce nanofibers from OP using enzymatic hydrolysis with hemicellulases and cellulases, and to incorporate these nanofibers into starch films as a reinforcing agent. Cellulose nanofibers (CNFs) were prepared by alkaline pretreatment followed by enzymatic hydrolysis (with hemicellulases and cellulases) from olive pomace and applied as reinforcement in starch films in concentrations of 0.5%-5% (w/v). The nanofibers were analyzed according to composition, structural, and thermal properties. The nanofibers' suspension presented a cloudy and white color in aqueous suspension, the X-ray diffraction (XRD) analysis showed the increase of crystallinity, and the fibers' range was no wider than 100nm (according to Scherer equation). The composition analysis showed the decrease of carbonyl groups of hemicellulose and lignin. The starch films presented a homogenous surface. The solubility from these biodegradable films significantly reduced after the incorporation of CNF, and the nanomaterial's presence improved the degradation temperature (from 310°C to 322°C) and the mechanical resistance because the tension of rupture increased from 3.79 to 6.21MPa. PRACTICAL APPLICATION: The utilization of waste from the olive pomace for cellulose nanofiber production holds promise, given the nanofibers' ability to readily integrate into various materials, including starches used in biodegradable film production. Within these matrices, nanofibers act as structure reinforcers and significantly reduce the solubility of films. Although biodegradable films ensure the shelf life, safety, and quality of food, their properties currently do not match those of traditional petroleum-based materials at an industrial scale, indicating a need for further enhancement.

Novel visible-light-driven antibacterial film grafted with 3,3,4,4-benzophenone tetracarboxylic acid (BPTCA) for chilled meats preservation

To improve long-term stability and low-toxicity active packaging systems, three visible-light-driven antibacterial packaging films from chitosan (CS), silk fibroin (SF), polyvinyl alcohol (PVA) and 3,3,4,4-benzophenone tetracarboxylic acid (BPTCA) were fabricated in this study. First, CS/PVA, SF/PVA and CS/SF/PVA films by solution casting method, and enhance their water solubility by glutaraldehyde (GA) cross-linking to obtain CS/PVA-G, SF/PVA-G and CS/SF/PVA-G. Then, BPTCA was covalently immobilized onto CS/PVA-G, SF/PVA-G and CS/SF/PVA-G through the esterification to obtain CS/PVA-B, SF/PVA-B and CS/SF/PVA-B, respectively. The chemical structure, photophysical properties, and antibacterial capacities are characterized. The FTIR revealed that BPTCA is covalently grafted with the polymer matrix via ester bond. Furthermore, grafting of BPTCA enhanced the film's UV-blocking, decreased water contact angle, water vapor permeability, and possessed moderate mechanical properties. Meanwhile, CS/SF/PVA-B has the best reactive oxygen species generation ability and antibacterial activity (against Escherichia coli, Staphylococcus aureus, Salmonella enteritidis), and can recycle four times, overall migration value of BPTCA was within the limits of 10 mg/dm2. We apply CS/SF/PVA-B films combined with palletized packaging to different chilled-meat preservation applications, and measure physicochemical changes and microbial counts. Shelf lives of chilled mutton are extended by 3 d and chicken by 6 d, compared with controls without CS/SF/PVA-B film. A covalent immobilized visible-light-driven antibacterial packaging may improve the long-term quality of chilled meats.

Comparative efficiency of Geotrichum candidum microcapsules prepared with alginate and in combination with other polymers: In vitro evaluation

Microencapsulation is utilized to protect probiotics, such as Geotrichum candidum, ensuring their survival, stability, and targeted release. The encapsulation efficiency depends on factors such as the type and concentration of the polymers and the encapsulation method. In this study, G. candidum was encapsulated using alginate (Alg) combined with starch (AlgS) or xanthan (Alg-X) and coated with chitosan aand chitosan nanoparticles (AlgC, Alg-S-C, Alg-X-C, Alg-CN, Alg-S-CN, and Alg-X-CN) using a simple extrusion technique. The structural characteristics and surface morphology of the microcapsules were analyzed using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). Encapsulation efficiency (EE) and pH and temperature tolerances were assessed using in vitro assays. SEM results showed that the Alg-CN microcapsules were notably spherical and smooth, in contrast to the irregular and rough textures of the uncoated forms. Notably, Alg-CN exhibited the highest EE (99.3 %), followed by Alg-C (96.6 %) and Alg-X-CN (96.03 %). Moreover, chitosan-coated microcapsules, particularly Alg-CN, demonstrated superior viability at various pH levels and after exposure to 60 °C, along with extended shelf life at room temperature and 4 °C. These findings suggest that a 2 % alginate and 0.4 % chitosan combination is optimal for preserving G. candidum's viability in various applications.

Floral fortification: Post-harvest strategies for enhancing flower longevity

Due to their perishable nature, the floriculture industry faces significant challenges in preserving the freshness and quality of cut flowers post-harvest. Traditional preservation methods are often inadequate for maintaining flowers' aesthetic and biological value during storage and transport. This review explores the innovative application of nanotechnology in extending the shelf life of cut flowers. Nanoparticles, such as silver and zinc oxide, exhibit unique properties that effectively delay senescence and reduce microbial growth. By examining recent advances and case studies, this review highlights how nanomaterials can enhance water uptake, improve resistance to ethylene, and maintain turgidity in various floral species. Integrating these nanotechnologies promises to revolutionize post-harvest handling, offering significant improvements in flower quality and economic returns for the floriculture sector.

Effect of Litsea cubeba and Cinnamon Essential Oil Nanoemulsion Coatings on the Preservation of Plant-Based Meat Analogs

Plant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting their shelf life and sensory appeal. This study explored enhancing PBMAs’ shelf life using nanoemulsions of Litsea cubeba and cinnamon essential oils, emulsified with chitosan and Tween 80. The composite nanoemulsion, produced through high-pressure homogenization, exhibited a droplet size of 4.99 ± 0.03 nm, a polydispersity index (PDI) of 0.221 ± 0.008, and a zeta potential of 95.13 ± 2.67 mV, indicating remarkable stability (p &lt; 0.05). Applied to PBMAs stored at 4 °C, it significantly improved color and pH balance and reduced thiobarbituric acid reactive substances and cooking loss. Most notably, it inhibited the growth of Escherichia coli and Staphylococcus aureus, curbing spoilage and protein oxidation, thereby extending the products’ shelf life and preserving sensory quality. As shown above, the encapsulation of LCEO/CEO in nanoemulsions effectively inhibits spoilage and deterioration in PBMAs, improving flavor and quality more than direct addition. Future studies should explore using various essential oils and emulsifiers, as well as alternative encapsulation techniques like microcapsules and nanoparticles, to further prevent PBMA deterioration.