Short Shelf Life Research Articles

Preserving Fresh Eggs via Egg‐Derived Bionanocomposite Coating

AbstractEgg waste is a major contributor to global food waste, accounting for 15% of discarded food in the United States. Typically, eggs have a shorter shelf life at room temperature and are preserved in refrigeration from production to consumption. However, maintaining constant refrigeration is energy‐intensive and expensive. Here, a bionanocomposite coating has been developed that incorporates each element of eggs – egg white, yolk, and eggshell – to increase the shelf life of fresh eggs without requiring further refrigeration. The quality of eggs has been successfully preserved for up to three weeks at room temperature. The coated eggs maintain the highest grade (AA) and exhibit improved Haugh Unit (HU), Yolk Index (YI), and pH compared to uncoated eggs. The coating reduces weight loss by ≈37% with an increase in HU (≈12.5%) and YI (≈13.9%). Morphological analysis reveals strong adhesion of the coating to the eggshell surface, showcasing promising barrier properties. The coating demonstrates an optimal combination of oxygen permeability (≈12.2 cm3 µm m−2 d−1 kPa−1) and water vapor transmission (≈31.5 g mm m−2 per day) with excellent antimicrobial properties. Overall, this approach of repurposing eggs into a high‐performance coating shows a promising viable alternative to refrigeration and a solution to combat egg waste.

Ultrasoft platelet-like particles stop bleeding in rodent and porcine models of trauma.

Uncontrolled bleeding after trauma represents a substantial clinical problem. The current standard of care to treat bleeding after trauma is transfusion of blood products including platelets; however, donated platelets have a short shelf life, are in limited supply, and carry immunogenicity and contamination risks. Consequently, there is a critical need to develop hemostatic platelet alternatives. To this end, we developed synthetic platelet-like particles (PLPs), formulated by functionalizing highly deformable microgel particles composed of ultralow cross-linked poly (N-isopropylacrylamide) with fibrin-binding ligands. The fibrin-binding ligand was designed to target to wound sites, and the cross-linking of fibrin polymers was designed to enhance clot formation. The ultralow cross-linking of the microgels allows the particles to undergo large shape changes that mimic platelet shape change after activation; when coupled to fibrin-binding ligands, this shape change facilitates clot retraction, which in turn can enhance clot stability and contribute to healing. Given these features, we hypothesized that synthetic PLPs could enhance clotting in trauma models and promote healing after clotting. We first assessed PLP activity in vitro and found that PLPs selectively bound fibrin and enhanced clot formation. In murine and porcine models of traumatic injury, PLPs reduced bleeding and facilitated healing of injured tissue in both prophylactic and immediate treatment settings. We determined through biodistribution experiments that PLPs were renally cleared, possibly enabled by ultrasoft particle properties. The performance of synthetic PLPs in the preclinical studies shown here supports future translational investigation of these hemostatic therapeutics in a trauma setting.

Potenzial der Mini-Kiwi (Actinidia arguta) für die Herstellung von Fruchtaufstrich. Ein erster Einblick

Hardy kiwifruits represent an unexplored agricultural resource for South Tyrol which could be of particular interest to the region by contributing to agricultural biodiversity and the valorisation of minor crops in the area. The main limitation of this crop is its short shelf-life as a fresh raw material, which is related to its intrinsic perishability. Processing hardy kiwis into canned products could be a valid strategy for encouraging the production and spread of this crop throughout the territory, enabling food products derived from it to be available all year round. This study evaluated the suitability of hardy kiwifruits for processing into spreads. Results indicate that no pectin needs to be added to ensure that the fruit spread has a pleasant texture, and browning over time occurred slowly, despite the preserve not being stabilised with antioxidant agents, suggesting that the shelf-life of such a preserve might be quite long. Finally, from a preliminary sensory evaluation, consumers rated the preserve positively with regard to its texture, sweetness and flavour, and it obtained a positive overall evaluation from an organoleptic point of view, indicating that this crop has potential for use in the production of fruit spreads.

The feasibility of introducing a whole blood component for traumatic haemorrhage in the UK.

The interest in re-introducing whole blood (WB) transfusion for the management of traumatic major haemorrhage is increasing. However, due to the current leucodepletion filters used in the UK a WB component was not readily available. Instead, an alternative but similar component, leucocyte depleted red cell and plasma (LD-RCP), which provided a unique experience in assessing the feasibility of a WB component was used whilst a WB component was being manufactured. Between November 2018 and October 2020, LD-RCP replaced RBC as standard of care for all trauma patients with major haemorrhage in London. The aims of the study were to assess (a) deliverability, (b) component wastage and (c) safety. Over the study period a total of 1208 LD-RCP units were delivered, of which 96.5% were delivered 'On Time In Full' (OTIF). Of the 1208 units, 733 (60.68%) were transfused and 475 (39.3%) units were wasted. Component wastage reduced significantly throughout the study (p = 0.001). A total of 177 patients had a blood group recorded, 86 were group O and 91 were non-group O. There was no statistically significantly difference between haemoglobin (p = 0.422), or bilirubin levels (p = 0.084) between group O and non-group O patients. It was feasible for NHS Blood and Transplant to deliver LD-RCP on time in full, however component wastage was high due to short shelf life and limited use of the component. Low titre group O LD-RCP units were not associated with clinical evidence of haemolysis.

“Hurdley technologies” utilized to improve postharvest life of asparagus spears (Asparagus officinalis L.)

Asparagus (Asparagus officinalis L.) has short shelf-life due to the high metabolic activity of the apical meristems. Storage at low temperature and high relative humidity is used commercially to keep fresh asparagus spears. Techniques denominated “Hurdley technologies” (UV-C or gamma irradiation) have been tested in fruits and vegetables to extend postharvest life. These technologies were used to extend postharvest shelf life of asparagus spears by inhibition of meristematic activity. Spears were irradiated with UV-C at dosages of 2.46, and 4.93 kJ m-2 and gamma irradiation at 1 and 1.5 kGy, before storage at 2°C and 90% relative humidity (RH) for 20 days. Metabolic heat (Rq) was measured in apical meristems, as well as whole spear respiration, sugars content, water potential components and color descriptors. Metabolic heat and whole spears respiration rate did not show differences due to effect of UV-C treatments, while spears treated with gamma radiation showed a metabolic activity inhibition of 10 and 15% for 1 and 1.5 kGy, respectively, while whole spear respiration rate was not affected. Changes in color variables showed a slight reduction in gloss. Sugars content in UV-C remained unchanged, while gamma radiation induced a reduction in glucose. An increase in fresh weight loss was noticeable on those treated with gamma irradiation. No changes in water potential components were observed. It was concluded the treatments used did not reported positive benefits in extending asparagus spears shelf life.

Composite coatings containing silk protein, chitosan, and Aloe vera for prolonging postharvest shelf-life of ghost chilli (Capsicum chinense)

Ghost chilli (Capsicum chinense) is an indigenous variety of capsicum in the northeast region of India, which contains considerable amounts of vitamin C and antioxidants. The short shelf-life of the fruit causes significant postharvest losses, a major hurdle against supply chain resulting in financial losses for growers and suppliers. The primary goal of this study was to improve postharvest shelf-life of ghost chilli by applying composite coating formulations prepared from silk protein (SP), chitosan (CH), and Aloe vera gel (AVG). The coating on ghost chilli was applied by dip-coating method, and it extended the shelf-life of the coated fruits for up to 15 days during storage in ambient conditions. The result showed reduced weight loss in the coated fruit (less than 15%) compared to the uncoated control (almost 20%), maintained firmness, total soluble solids, and titratable acidity in the coated chilli (more than 15 N, 2% and 0.52%, respectively) compared to the uncoated control (6 N, 3%, and 0.42%, respectively). Moreover, the microbial counts in the SP/CH/AVG coated chillies was significantly less (1.5 log CFU/g compared to the uncoated control (almost 4 log CFU /g) after 15 days of ambient storage. The developed composite coatings can be effective alternative to synthetic wax based coatings for shelf-life enhancement of fruits and vegetables, however, future studies on toxicity of the developed coating formulation, cost analysis, etc. are needed for their future scale-up and commercialization.

Utilization of non-timber forest products as alternative sources of food and income in the highland regions of the Kahuzi-Biega National Park, eastern Democratic Republic of Congo

In developing countries, studies on sustainable preservation of forests (including non-timber forest products NTFPs) have been poorly carried out for promoting alternative income generating activities (IGA) to alleviate pressure on praised resources by local communities living close by protected areas. This study aimed at (1) inventorying NTFPs exploited by local communities around the Kahuzi Biega National Park (KBNP), (2) assessing their therapeutic values and nutritional contributions, and (3) analyzing their rural and urban market values to determine their potential as alternative income sources as well as the major constraints in their exploitation. Individual interviews were conducted with 790 rural and urban households in Kabare, Walungu, Kalehe, and Bukavu City, eastern Democratic Republic of Congo (DRC) coupled with focus group discussions with key stakeholders around KBNP. Street vendors, restaurants, hotels, and market owners were also interviewed on uses, awareness of the nutritional and therapeutic values, and factors hindering NTFPs wide use in Bukavu urban environments. Physicochemical analyses were also conducted on main NTFPs to determine their nutritional values. Results showed that local populations around KBNP exploit at least 55 NTFPs, mainly for self-consumption as food, feed, and medicine. NTFPs represent the second most important income source around KBNP, accounting for 23.3 % of total households’ income after agriculture that generates 25.7 % of total households’ income. Income from NTFP trade was primarily used for food supply (29 %), investment in small businesses (19.6 %), children's education (17.7 %), and healthcare expenses (5.1 %). These NTFPs had varying nutritional values (in terms of proximate composition, essential minerals, and bioactive compounds). Solanum nigrum (24.9 %), Termitomyces robustus (18.0 %), Amaranthus viridis (17.6 %), and Piper nigrum (16.9 %) are valuable sources of proteins while Zingiber officinale (25.5 %), T. robustus (15.4 %) and P. nigrum (14.3 %) are rich in dietary fibres. Piper nigrum (37.0 and 128.3 mg/kg) and Basella alba (35.1 and 108.7 mg/kg) had the highest zinc and iron contents, respectively. Some of the most nutritious NTFPs, such as S. nigrum, Dioscorea spp., and P. nigrum had high contents in anti-nutritional elements and should be processed properly to maximize bioavailability. Besides, NTFPs created employment opportunities for collectors, vendors, supermarkets, hotels, and restaurants both in rural and urban areas. Though varying with rural communities, the main challenges in the NTFP value chain were low market values (48.6 %), short shelf life (22.5 %), and excessive taxation (19.1 %) while in urban areas, seasonality (36.9 %), scarcity (17.7 %), and prohibiting high prices (17.7 %) were the major limiting factors. This study highlights the significant role played by NTFPs in providing healthy and nutritious food and income for households surrounding the KBNP, and thus emphasizes the necessity for their promotion as alternative income sources and healthy diets to alleviate poverty and hidden hunger around the KBNP.

Integrated proteomics and metabolomics analysis reveals the molecular mechanism of PP/PBAT-modified atmosphere packaging for the preservation of Allium mongolicum Regel

Allium mongolicum Regel (A. mongolicum) is a healthy edible plant but highly perishable with a short shelf life of 1–2 d. Herein, integrated proteomics and metabolomics analyses of A. mongolicum at 0 and 18 d during storage were performed to explore the preservation mechanism of A. mongolicum. The results manifested that the polypropylene/poly (butylene adipate-co-terephthalate) (PP/PBAT, abbreviated as PAT) modified atmosphere packaging better maintained the freshness of A. mongolicum and effectively reduced the respiration rate and decay rate of A. mongolicum. A total of 4336 proteins were identified by proteomic analysis, of which 291 proteins were significantly differentially expressed. Metabolomics identified 782 metabolites, among which 65 metabolites were notably altered during storage. The differential proteins and metabolites were primarily involved in the pathways of amino acid biosynthesis, 2-oxocarboxylic acid metabolism, galactose metabolism, lipid oxidation and metabolism, and starch and sucrose metabolism, which are regulated by transcription and translation. PAT packaging inhibited proteolysis and up-regulated antioxidant-related proteins, glutathione was a key antioxidant protein that could scavenge free radicals from cells in the preservation of A. mongolicum. Meanwhile, PAT packaging with a suitable gas component favored the reduction of the tricarboxylic acid cycle, and showed down the consumption of sucrose in A. mongolicum, thereby inhibiting the respiration rate of the A. mongolicum. Furthermore, PAT packaging strengthened and maintained the cell wall structure by reducing hemicellulose degradation and lipid oxidation. Thus, PAT packaging could maintain postharvest quality of A. mongolicum. This study provides new insights into the application of modified atmosphere packaging in the preservation of A. mongolicum.

Optimization of Vegetable Restocking and Pricing Strategies for Innovating Supermarket Operations Utilizing a Combination of ARIMA, LSTM, and FP-Growth Algorithms

In the dynamic environment of fresh food supermarkets, managing the short shelf life and varying quality of vegetable products presents significant challenges. This study focuses on optimizing restocking and pricing strategies to maximize profits while accommodating the diverse and time-sensitive nature of vegetable sales. We analyze historical sales, pricing data, and loss rates of six vegetable categories in Supermarket A from 1 July 2020 to 30 June 2023. Using advanced data analysis techniques like K-means++ clustering, non-normal distribution assessments, Spearman correlation coefficients, and heat maps, we uncover significant correlations between vegetable categories and their sales patterns. The research further explores the implications of cost-plus pricing, revealing a notable relationship between pricing strategies and sales volumes. By employing Autoregressive Integrated Moving Average (ARIMA) and Long Short-Term Memory (LSTM) models, we forecast sales and determine optimal restocking volumes. Additionally, we use price elasticity theories and a comprehensive model to predict net profit changes, aiming to enhance profit margins by 47%. The study also addresses space constraints in supermarkets by proposing an effective assortment of salable items and individual product restocking plans, based on FP-Growth algorithm analysis and market demand. Our findings offer insightful strategies for sustainable and economic growth in the supermarket industry, demonstrating the impact of data-driven decision-making on operational efficiency and profitability.

TECHNOLOGY OF BAKERY PRODUCTS BY FUNCTIONAL DIRECTION

Whole grain breads and gluten-free bread products are commonly associated with crumbly texture, poor color, low volume, poor flavor, and short shelf life, possibly due to a weak or absent cohesive network that forms gluten. Thus, some defects in dietary bread in the functional direction are associated with ineffective gas retention and expansion during kneading, which leads to a decrease in the volume and softness of the crumb. The current challenge of the work is to overcome these limitations.The recipe for a new range of whole grain bread and gluten-free bakery products has been created. The technology for whole grain bread and gluten-free bakery products based on mixed flour has been improved. A scientific assessment of the percentage of necessary substances in the physical and chemical composition of the flour taken for research was carried out. Experimental baking of bread was carried out in laboratory conditions, as a result of which, through mathematical modeling, three types of samples of bread products were selected, the most optimal in terms of recipe. In this work, the recipes of selected samples of bakery products, technological regimes taken into account when developing a new product, organoleptic and physicochemical properties of the finished product are determined and discussed. The color of the samples is uniform, the surface color of the product is brown, the bread is soft, medium-porous, the bread is soft and elastic, without foreign odors, the taste harmoniously matches the bread product. The bread meets the requirements of current regulatory documents.

Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch.

The glutinous rice starch (GRS) regeneration process could lead to decreased product quality and shorter shelf life. The purpose of this study was to analyze the effect of an ethanol extract of tea (EET) on the regeneration properties of GRS. The microstructure of starch was determined via scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR) spectroscopy was used to determine the microstructure of starch-polyphenol molecular groups, an X-ray diffraction (XRD) instrument was used to determine the starch crystal structure, a differential scanning calorimeter (DSC) was used to determine the thermodynamic properties of starch, and the inhibitory effect of EET on GRS regeneration was comprehensively evaluated. The effect of EET on the in vitro digestion properties of GRS was also determined. The results showed that the addition of EET in GRS resulted in an increase in solubility and swelling power and a decrease in crystallinity and ΔHr. Compared to the control group, when retrograded for 10 days, the ΔHr of GRS with 1%, 2.5%, 5%, and 10% addition of EET decreased by 34.61%, 44.53%, 52.93%, and 66.79%, respectively. Furthermore, the addition of EET resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in GRS. It was shown that the addition of EET could significantly inhibit the retrogradation of GRS, improve the processability, and prolong the shelf life of GRS products.

Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo

Chicken satay is one of the signature dishes from Ponorogo Regency, often used as souvenirs by travelers. However, its short shelf life has limited the marketing and distribution area of the product. The activity aimed to train small enterprise partners in Ponorogo Regency to preserve their chicken satay using a simple commercial sterilization method and to measure the thermal process adequacy. The thermal process adequacy measurement was carried out at the SEAFAST Center, while the training was conducted in person at the partner's locations in Ponorogo. A questionnaire was distributed during the training to assess the participant's understanding of preserving food products using the thermal process. The sterilization process was performed by heating chicken satay in a pressure cooker for 1 hour (calculated since the maximum pressure cooker's temperature was reached), resulting in F0 values ranging from 4.2 to 5.2 minutes. The training was delivered by providing theoretical and practical experience. Data from questionnaires showed that the training improved the participants' understanding, with the average score per participant increased from 6.13 to 10.92 (32% increase).

Optimization of microencapsulation process for jasmine rice leaves extract via spray drying

Jasmine rice leaves extract contains a high number of beneficial flavonoids that have antioxidative, anticancer, and anti-inflammatory properties. The extract has a short shelf-life due to high water activity. The powder form of the extract is convenient to handle and has a longer shelf-life. This study demonstrates an optimization of the microencapsulation process for protecting flavonoids from jasmine rice leaves extract by varying coating materials (maltodextrin, gum Arabic and chitosan) and spray drying conditions that are resulting in high yield and bioactivity. Physical and bio-chemical properties of jasmine rice extract microcapsules from different drying conditions (150–190 °C) also examined and compared to lead to the selection of a suitable coating material and spray drying condition. The results revealed the high potential of using gum Arabic to coat rice leaves extract at a 1:7.5 ratio under spray drying at 190 °C for the best retaining of bioactive compounds, and antioxidant activity.

Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review

Raw ingredients directly affect the quality of processed foods. Along with improvements in processing technology, processed food production has grown significantly. The percentage of bakery products in total food consumption is very high, and soft bakery foods despite having a short shelf life, are well-liked because of their deliciousness. Special attention is paid to muffins with various combinations of nutritive ingredients and organoleptic qualities. Recent research studies have extensively covered the use of various fruits, vegetables, and grain and their by products as raw materials and value-added incorporation in the muffin to produce a nutrient-rich and highly valuable muffin. The present study provides a detailed observation of three major categories of incorporated ingredients, including fruits, vegetables, and their processing by products, as well as some other grain-based ingredients used as raw materials that add value. The study compiles a brief for their use in baked goods while reviewing the literature on ingredients. The findings of the literature analysis show an increase in the nutritional content of bioactive substances like antioxidants in the muffins. It has been revealed that using ingredients derived from fruits and vegetables is safer and more effective in terms of nutrition. Muffins may have a higher quality and better nutritional profile when certain combinations of fruit- and vegetable-based ingredients are added to the main ingredient. It will be helpful to researchers, food manufacturers, and small and medium-scale bakery unit operators about various aspects of the raw materials and properties connected with new muffin formulations and the standardization of stabilized products.  

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes).

Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.

Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons.

Due to spoilage microflora and browning, minimally processed fresh-cut fruits have a short shelf life, and over the years, studies have shown the potential of using edible coatings to extend the shelf life and improve the safety of fresh-cut fruits. Recently, there has been a rise in research on the incorporation of probiotics in edible coatings due to the bespoke health and biopreservation benefits they impart. Therefore, in this study, lactobacillus strains (Lactiplantibacillus plantarum 75 and Bifidobacterium longum) were incorporated into a xanthan edible coating to enhance color retention, sensory properties, antioxidant retention (ascorbic acid, carotenoids, total phenols), and antioxidant activity (FRAP antioxidant power, ABTS scavenger activity) of fresh-cut cantaloupes and honeydew cucumis melo L. melons during cold storage at 5 C and 85% RH for five days. The edible coating was prepared by mixing 0.5% xanthan gum, 1% glycerol, and 2% citric acid solution with L. plantarum 75 (LAB 75) and Bifidobacterium longum bacteria separately, and the final lab count for each strain was made to be 8.0 log CFU/mL. Stable probiotic coatings with ζ-potential of between -39.7 and -51.4 mV and a PdI of 1 were developed, and the incorporation of the probiotic bacteria into the coating was justified using FTIR analysis. The probiotic coatings showed a typical pseudoplastic behavior, in which the viscosity curves fall as the shear rate increases. Thermal stability analysis showed a continuous and multi-step weight reduction in this work, illustrating how the edible coating components interact. The survival of both Lactobacillus strains was recorded on day 5. Both freshly cut melons coated with xanthan and loaded with Lactobacillus strains retained a sufficient quantity of probiotics at the end of storage, while L. plantarum 75 (7 log CFU/g for cantaloupe and 8 log CFU/g for honeydew) retained the highest viability compared to B. longum (6 log CFU/g for cantaloupe and 7 log CFU/g for honeydew). In comparison to the coated and uncoated control samples, the inclusion of L. plantarum 75 in xanthan coatings significantly retained the color properties, pigments (total chlorophyll and carotenoids), ascorbic acid, total phenols, and antioxidant activity (FRAP, DPPH, and ABTS). The overall acceptability of fresh cuts of cantaloupe and honeydew melons coated with xanthan gum loaded with L. plantarum 75 was higher than that of other treatments. Thus, xanthan gum loaded with L. plantarum 75 coating is most suitable for reducing postharvest losses in fresh cuts of honeydew melons and cantaloupe, which will help preserve antioxidant and bioactive properties. The xanthan gum loaded with L. plantarum 75 coatings exhibited the highest preservation impact; therefore, it can be recommended for the fresh-cut industry.

Examining preharvest genetic and morphological factors contributing to lettuce (Lactuca sativa L.) shelf-life

Lettuce is a highly perishable horticultural crop with a relatively short shelf-life that limits its commercial value and contributes to food waste. Postharvest senescence varies with influences of both environmental and genetic factors. From a larger pool of romaine lettuce genotypes, we identified three genotypes with variable shelf lives and evaluated their leaf morphology characteristics and transcriptomic profiles at preharvest to predict postharvest quality. Breeding line 60184 had the shortest shelf-life (SSL), cultivar ‘Manatee’ had an intermediate shelf-life (ISL), and ‘Okeechobee’ had the longest shelf-life (LSL). We observed significantly larger leaf lamina thickness and higher stomatal index in the SSL genotypes relative to the LSL cultivar. To identify molecular indicators of shelf-life, we used a transcriptional approach between two of the contrasting genotypes, breeding line 60184 and cultivar ‘Okeechobee’ at preharvest. We identified 552 upregulated and 315 downregulated differentially expressed genes between the genotypes, from which 27% of them had an Arabidopsis thaliana ortholog previously characterized as senescence associated genes (SAGs). Notably, we identified several SAGs including several related to jasmonate ZIM-domain jasmonic acid signaling, chlorophyll a–b binding, and cell wall modification including pectate lyases and expansins. This study presented an innovative approach for identifying preharvest molecular factors linked to postharvest traits for prolonged shelf.

Evaluation of modified atmosphere packaging system developed through breathable technology to extend postharvest life of fresh muscadine berries

AbstractMuscadine grapes (Vitis rotundifolia Michx.) are delicate in nature with short shelf life. Postharvest technologies like modified atmosphere packaging (MAP) with reduced oxygen (O2) and elevated carbon dioxide (CO2) could increase the postharvest storage life with better quality. In the current experiment, physical and biochemical quality attributes of black and bronze cultivars of muscadine grapes ('Supreme' and 'Granny Val', respectively) were evaluated in active MAP. Fruit were packed in plastic trays, sealed with impermeable film, and CO2 was introduced into the package. The MAP was created by a rigid microperforated plastic patch coated with a proprietary semipermeable resin, which was applied over a hole in the tray; packages with the same size hole without a patch were the control. Fruit were stored at 4°C for 42 days (6 weeks). MAP resulted in significantly lower decay incidence and better retention of fruit firmness for up to 28 days of storage in both cultivars as well as reducing color changes in 'Supreme' fruit. Although MAP did not affect the biochemical quality of muscadine grapes, total antioxidants increased initially and then decreased during storage, irrespective of packaging treatments. A significant linear increase in total phenolic content was also found during storage, regardless of treatments applied. Overall, the results of the current study demonstrate that MAP can be an affective technology to increase storage duration of muscadines with better retention of physical quality, without affecting the biochemical attributes.

Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A Review.

Aquatic products are gaining popularity due to their delicacy and high nutrient value. However, they are perishable, with a short shelf-life. Frozen storage is associated with adverse effects, leading to protein oxidation and degradation, thereby altering the protein's structural integrity and subsequently influencing the palatability of protein-based food products. To address these challenges, novel antifreeze peptides have gained significant attention. Antifreeze peptides are a class of small molecular weight proteins or protein hydrolysates that offer protection to organisms in frozen or sub-frozen environments. They offer distinct advantages over conventional commercial antifreeze agents and natural antifreeze proteins. This review provides an overview of the current state of research on antifreeze agents, elucidates their characteristics and mechanisms, and examines their applications in aquatic products. Furthermore, the article offers insights into the prospective development and application prospects of antifreeze peptides.

FACILITATING THE APPLICATION OF STARCH PASTE IN THE CONSERVATION OF PAPER ARTWORKS

Starch paste is an adhesive that is used in the field of book and paper conservation. This adhesive has a very short shelf life, and for this reason, it must be prepared in small quantities. Also, preparing starch paste for use in protection is a time-consuming process. This research was done with the aim of facilitating the use of starch paste in the conservation of paper works, long-term storage of starch pastes without fungicidal additives and increasing its durability in the long term without changing the quality of the adhesive. The application of fresh starch pastes and activated starch film increased the pH of the samples coated by these adhesives compared to the control samples without adhesive. The samples covered by the activated starch film after moist-heat aging and light aging had the highest pH compared to other samples. The samples coated with fresh starch paste showed the lowest amount of color changes (∆E*) after moist-heat aging and light aging, respectively. Application of fresh starch paste and activated starch film increased the tensile strength of the samples. After aging, the tensile strength of the samples decreased compared to the previous stage, but the tensile strength of the samples covered by these adhesives increased compared to the control samples without adhesives. The adhesion of the samples decreased after aging. The samples coated with fresh starch paste had the highest adhesion after light aging. Also, after moist-heat aging, the samples covered by the activated starch film had the highest amount of adhesion.