Shelf Life Research Articles

Optimization and production of dairy-cereal grain-based probiotic beverage powder and its probiotic survivability under simulated gastric and pancreatic conditions

AbstractThe present study uses maize flour and skimmed milk powder to develop a probiotic dairy-cereal-based food powder by spray drying and using response surface methodology for optimization. The processing parameters and ingredients, including inlet spray drying temperature (140–170 ℃), maize flour (80–120 g), and skim milk powder (60–80 g), were optimized against probiotic survivability count, moisture, sensory score, bulk density, and wettability as responses using response surface methodology. The optimum experimental conditions obtained to manufacture acceptable-quality powder were an inlet temperature of 151 ℃, an amount of maize flour of 102.74 g, and skim milk powder at 69.88 g. The probiotic survivability (8.35 log CFU/g) was observed at more than the recommended level (6.0 log CFU/g) due to the probiotic strain's microencapsulation by skim milk and maize flour components. The optimized powder had good nutritional and functional values and was observed to have acceptable water activity, surface structure, and color values. The shelf life of the product on the basis of probiotic survival (minimum 6.0 log CFU/g) was found to be 49 days at 4 ℃. Gastric and pancreatic survival was also observed at more than 50% in refrigerated conditions for up to 56 days of storage.

Characterization of slightly acidic electrolyzed water on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce

Abstract This study investigated the effects of processing parameters, specifically the low rate and the combination of diluted HCl and salt (NaCl) at different concentrations, on the properties of the slightly acidic electrolyzed water (SAEW) that was produced. The properties of the SAEW that were analyzed included pH, oxidation-reduction potential (ORP), available chlorine concentrations (ACC), and generated hypochlorous acid (HClO) concentration. NaCl alone resulted in the lowest pH (<4) and the highest ORP values (>1000 mV). Increasing HCl concentrations significantly raised pH levels to greater than 5 and lowered ORP values of SAEW, with the highest pH (5.7) observed with 1.5% HCl and 5% NaCl. The highest HClO concentration of 19.65±1.03 mg/L was obtained with 1.5% HCl:5% NaCl. Interestingly, the concentration of NaCl showed no significant effects on the production of HClO. Furthermore, different concentrations of combined NaCl and HCl significantly influenced the inactivation efficiency on total aerobic bacteria count and changes in phenolic compound content. Increasing HCl concentrations from 0.5% to 2.0% led to an increase in the reduction of aerobic bacteria counts from 2.51 to 4.22 log CFU/g with 5% NaCl and from 2.49 to 3.52 log CFU/g with 10% NaCl. Flow rates significantly contributed to the change in HClO formation and altered the properties of the produced SAEW. Results indicated that SAEW treatment significantly reduced total aerobic bacteria counts. The lower flow rates (0.3 L/min) produced the highest log reductions. Additionally, SAEW treatment led to a reduction in phenolic content, even though considerable amount was retained at lower HClO concentrations. These findings offer valuable information on optimizing SAEW treatment protocols for enhancing microbial safety and extending the shelf life of fresh produce, while considering the impact on the content of phenolic compounds.

Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage

Abstract Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.

Evaluation of the Microbial Quality of Hermetia illucens Larvae for Animal Feed and Human Consumption: Study of Different Type of Rearing Substrates

In the context of climate change and depletion of natural resources, meeting the growing demand for animal feed and human food through sufficient, nutritious, safe, and affordable sources of protein is becoming a priority. The use of Hermetia illucens, the black soldier fly (BSF), has emerged as a strategy to enhance the circularity of the agri-food chain, but its microbiological safety remains a concern. The aim of the present study was to systematically review available data on the microbiological quality of BSF and to investigate the impact of using four different rearing substrates including classic options allowed by the EU regulation (cereals, fruits, vegetables) and options not allowed by EU regulations regarding vegetable agri-food (co-products, food at shelf life, and meat). A total of 13 studies were collected and synthesized, including 910 sample results, while 102 new sample results were collected from the present experiments in three farms. Both datasets combined revealed a high level of contamination of larvae, potentially transmitted through the substrate. The main pathogenic bacteria identified were Bacillus cereus, Clostridium perfringens, Cronobacter spp., Escherichia coli, Salmonella spp., and Staphylococcus aureus coagulase-positive, while Campylobacter spp. and Listeria monocytogenes were not detected. Any of these four substrates were excluded for their use in insect rearing; however, safety concerns were confirmed and must be managed by the operators of the sector using microbial inactivation treatment after the harvest of the larvae in order to propose safe products for the market. The results obtained will guide the definition of the control criteria and optimize the following manufacturing steps.

Exogenous melatonin prolongs raspberry postharvest life quality by increasing some antioxidant and enzyme activity and phytochemical contents

There is a growing trend towards enhancing the post-harvest shelf life and maintaining the nutritional quality of horticultural products using eco-friendly methods. Raspberries are valued for their diverse array of phenolic compounds, which are key contributors to their health-promoting properties. However, raspberries are prone to a relatively short post-harvest lifespan. The present study aimed to investigate the effect of exogenous melatonin (MEL; 0, 0.001, 0.01, and 0.1 mM) on decay control and shelf-life extension. The results demonstrated that MEL treatment significantly reduced the fruit decay rate (P ≤ 0.01). Based on the findings, MEL treatment significantly increased titratable acidity (TA), total phenolics content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC). Furthermore, the MEL-treated samples showed increased levels of rutin and quercetin content, as well as antioxidant activity as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reduction activity potential (FRAP). Additionally, the samples exhibited higher levels of phenylalanine ammonia-lyase (PAL) and catalase (CAT) enzymes compared to the control samples. Moreover, the levels of pH, total soluble solids (TSS), and IC50 were decreased in the MEL-treated samples (P ≤ 0.01). The highest amount of TA (0.619 g/100 ml juice), rutin (16.722 µg/ml juice) and quercetin (1.467 µg/ml juice), and PAL activity (225.696 nm/g FW/min) was observed at 0.001 mM treatment, while, the highest amount of TAC (227.235 mg Cy-g/100 ml juice) at a concentration of 0.01 mM and CAT (0.696 u/g FW) and TAL activities (9.553 nm/100 g FW) at a concentration of 0.1 mM were obtained. Considering the lack of significant differences in the effects of melatonin concentrations and the low dose of 0.001 mM, this concentration is recommended for further research. The hierarchical cluster analysis (HCA) and principal component analysis (PCA) divided the treatments into three groups based on their characteristics. Based on the Pearson correlation between TPC, TFC, TAC, and TAA, a positive correlation was observed with antioxidant (DPPH and FRAP) and enzyme (PAL and CAT) activities. The results of this study have identified melatonin as an eco-friendly compound that enhances the shelf life of raspberry fruits by improving phenolic compounds, as well as antioxidant and enzyme activities.

Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread

The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.

Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan–Apple Essence Microencapsulation Coating on Browning and Flavor

Fresh-cut apple preservation is a critical concern in the food industry due to the rapid deterioration of texture, color, and flavor. While our previous study introduced apple essence microencapsulation (AEM) to enhance flavor during storage, its impact on overall storage quality was minimal. Thus, this study explores the application of two preservation techniques, namely, slightly acidic electrolyzed water (SAEW) and chitosan–apple essence microencapsulation (CH–AEM) coating, to enhance the quality of fresh-cut apples. Our findings reveal that SAEW treatment significantly reduces the browning index (from 65.38 to 57.36) and respiratory rate (from 5.10% to 4.30% of CO2), and maintains a desirable aroma profile compared to uncoated treatment during 10 days of storage. Additionally, the CH–AEM coating acts as a protective barrier, further preserving the sensory characteristics of fresh-cut apples. Notably, the SAEW–CH–AEM group exhibits superior performance in firmness (8.14 N), respiratory rate (3.37% of CO2), ion leakage (34.86%), and juice yield (47.52%) after 10 days. Our research highlights the synergistic effect of combining these preservation strategies, providing a promising approach for extending the shelf life of fresh-cut apples while maintaining their visual appeal and aromatic quality. These results offer valuable insights for the fresh-cut produce industry, contributing to improved apple product preservation and consumer satisfaction.

Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations

Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past years. Specifically, it has been highlighted that minced pork meat is easily perishable and may increase the growth of Listeria monocytogenes, which could be harmful to the general public's health. This study aimed to investigate the potential application of olive oil mill wastewater polyphenolic and red beet extracts as natural antimicrobial agents for L. monocytogenes growth control in burgers. The minced pork meat was mixed with the extracts and experimentally inoculated with L. monocytogenes, then molded into vacuum-packaged and cold-stored (4±1°C) burgers kept under alternating exposure to fluorescent light. The L. monocytogenes enumeration was performed on burgers at 0, 2, 5, and 10 days of shelf life. In uninoculated burgers, physicochemical (pH, water activity, color) and sensory determination (descriptive sensory analysis) were also conducted. At the end of storage, the samples treated with olive-derived extract showed the lowest value of L. monocytogenes (approximately 1.3 Log CFU/g). The physicochemical and sensory traits of burgers have benefited from the addition of both olive-derived and red beet extracts. Results suggest that olive mill wastewater polyphenolic extracts could be added to minced pork meat products to act as a natural antimicrobial agent.

Fabrication and characterization of transdermal delivery of ribociclib nanoemulgel in breast cancer treatment.

The objective of this study is to create a nanoemulgel formulation of Ribociclib (RIBO), a highly selective inhibitor of CDK4/6 through the utilization of spontaneous emulsification method. An experimental investigation was conducted to construct pseudo-ternary phase diagram for the most favourable formulation utilizing rice bran oil, which is known for its diverse anticancer properties. The formulation consisted of varying combination of the surfactant and as the co-surfactant (Tween 80 and Transcutol, respectively) referred to as Smix and the trials were optimized to get the desired outcome. The nanoemulsion (NE) formulations that were developed exhibited a droplet size of 179.39 nm, accompanied with a PDI of 0.211. According to the data released by Opt-RIBO-NE, it can be inferred that the Higuchi model had the most favourable fit among many kinetics models considered. The results indicate that the use of nanogel preparations for the topical delivery of RIBO in breast cancer therapy, specifically RIBO-NE-G, is viable. This is supported by the extended release of the RIBO, and the appropriate level of drug permeation observed in Opt-RIBO-NE-G. Due to RIBO and Rice Bran oil, RIBO-NE-G had greater antioxidant activity, indicating its effectiveness as antioxidants. The stability of the RIBO-NE-G was observed over a period of three months, indicating a favourable shelf life. Therefore, this study proposes the utilization of an optimized formulation of RIBO-NE-G may enhance the efficacy of anticancer treatment and mitigate the occurrence of systemic side effects in breast cancer patients, as compared to the use of suspension preparation of RIBO.

Short-term anaerobic treatment with microperforated packaging enhanced postharvest quality of Stropharia rugosoannulata mushrooms

This study explored the impact of short-term anaerobic treatment combined with microperforated packaging (SAT-MP) on the postharvest quality and physiology of Stropharia rugosonulata mushrooms at 3 ℃. Results indicated that both SAT-MP treatments (T1, T2) and microperforated packaging alone (T3) establish a favorable environment with low O2 (8%−12%) and high CO2 (around 10%). All treatment groups showed significant improvements in firmness, color, and internal structure. Specifically, T1, T2, and T3 exhibited 38%, 41%, and 24% greater stipe firmness and 119%, 173%, and 48% lower browning index, respectively, compared to the control. These treatments also maintained high levels of antioxidant enzyme activity, including Superoxide Dismutase (SOD), Catalase (CAT), Peroxidase (POD), and Ascorbate Peroxidase (APX), as well as non-enzymatic antioxidants such as total phenols, flavonoids, and ascorbic acid. The combined treatment demonstrated the most significant effect, activating the mushroom's antioxidant system, reducing malondialdehyde (MDA) content, conductivity, and ethanol/acetaldehyde accumulation, thus mitigating lipid peroxidation. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) results confirmed better preservation of tissue and cell structure with the 12 h anaerobic treatment. Correlation analysis showed a negative correlation between firmness and oxidative damage indicators, as well as with the browning index and antioxidant-related indicators. Overall, short-term anaerobic treatment with microperforated packaging enhanced antioxidant capacity, maintains reactive oxygen species (ROS) metabolism balance, and cell membrane integrity, effectively delaying firmness decline and browning, highlighting its critical role in extending shelf life.

Emergence of cheese packaging by edible coatings for enhancing its shelf-life

AbstractCheese is one of the most popular and extensively consumed dairy products. It comes in a variety of flavors, textures, shapes and is prone to infection and decomposition. Edible coatings as cheese packaging serve various key functions in the preservation and enhancement of cheese quality, including increasing shelf life, retaining texture, boosting sensory qualities, and lowering plastic waste and environmental impact. In recent decades, the development of edible coatings has witnessed tremendous growth, and it is projected to have a significant impact on the quality of cheese products in the next few years. Novel edible materials and processing methods are of great interest due to their intriguing potential as revolutionary cheese packaging systems. This review summarizes recent trends in adding edible coating to increase the quality and the shelf-life of cheese, plus the functional of edible coating and their application on cheese to reduce the plastic waste and environmental impact.

Comparison of Fruit Texture and Storage Quality of Four Apple Varieties

Fruit texture and storage properties of various apple varieties exhibit significant variation. The rate of fruit softening post-harvest plays a crucial role in determining fruit quality and shelf life. This research utilized four apple varieties as test subjects to investigate the internal factors influencing fruit texture changes among different varieties. By monitoring changes in relevant physiological indicators during the post-harvest texture softening process, the study examined fruit quality, cell wall material content, hydrolase activity, and gene transcription levels during storage of ‘Orin’, ‘RX’, ‘RXH’, and ‘Envy’ apples. Initial fruit softening was primarily linked to heightened post-harvest fruit respiration intensity, ethylene production, and rapid amylase activity. Subsequent softening was associated with increased activity of water-soluble pectin (WSP), cellulose (CEL), and other hydrolases. With the extension of the storage period, the fruit cells of the four varieties became more loosely arranged, resulting in larger intercellular gaps. Variations in WSP and cellulose content, CEL activity, and relative expression of Mdβ-gal were observed among the different apple varieties, potentially accounting for the disparities in fruit texture.

Advancements in Predictive Microbiology: Integrating New Technologies for Efficient Food Safety Models

Predictive microbiology is a rapidly evolving field that has gained significant interest over the years due to its diverse application in food safety. Predictive models are widely used in food microbiology to estimate the growth of microorganisms in food products. These models represent the dynamic interactions between intrinsic and extrinsic food factors as mathematical equations and then apply these data to predict shelf life, spoilage, and microbial risk assessment. Due to their ability to predict the microbial risk, these tools are also integrated into hazard analysis critical control point (HACCP) protocols. However, like most new technologies, several limitations have been linked to their use. Predictive models have been found incapable of modeling the intricate microbial interactions in food colonized by different bacteria populations under dynamic environmental conditions. To address this issue, researchers are integrating several new technologies into predictive models to improve efficiency and accuracy. Increasingly, newer technologies such as whole genome sequencing (WGS), metagenomics, artificial intelligence, and machine learning are being rapidly adopted into newer-generation models. This has facilitated the development of devices based on robotics, the Internet of Things, and time-temperature indicators that are being incorporated into food processing both domestically and industrially globally. This study reviewed current research on predictive models, limitations, challenges, and newer technologies being integrated into developing more efficient models. Machine learning algorithms commonly employed in predictive modeling are discussed with emphasis on their application in research and industry and their advantages over traditional models.

Use of Lactoperoxidase Inhibitory Effects to Extend the Shelf Life of Meat and Meat Products

Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase the shelf life of raw milk by inhibiting the growth of bacteria, especially Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. The aim of this work was to verify the use of LP to extend the shelf life of meat products. In vitro experiments showed inhibitory effects on the selected bacteria (Listeria innocua (ATCC 33090), Staphylococcus saprophyticus (CP054440.1), and Pseudomonas fluorescens (ATCC 13525) due to a prolongation of the lag phase of growth curves. A lower increase in viable counts (p < 0.05) was also found by testing pork cubes’ surface treated with LP solution (5%) + L. innocua and stored for 7 days at 15 °C. LP has also been studied at concentrations of 0.25 and 0.50% in meat products (pork ham and pâté) during refrigerated storage (4 °C for 28 days). Lower viable counts were observed throughout the storage experiment, especially for 0.50% LP (p < 0.05). Meat products containing LP also showed lower levels of oxidation (MAD) (p < 0.05). According to these results, LP could extend the shelf life of a wider range of products.

Chitosan and Chitosan-Essential Oil Composites as Edible Coatings for Meat and Meat Products: A Review.

The massive and uncontrolled use of petroleum-based plastic food packaging has resulted in serious environmental problems. As a result, the food packaging industry should improve packaging materials based on biodegradable polymers, such as chitosan. Edible food coating maintains and improves the shelf life and condition of packaged foods. Researchers have widely investigated the potential applications of biodegradable natural polymers, such as chitosan, cellulose, starch, whey protein, and gelatin in the food packaging industry. Among the natural biodegradable materials available, chitosan and its derivatives have attracted great interest because they have antimicrobial, antifungal, and metal-chelating properties. They are biodegradable polysaccharides and are non-toxic; therefore, they are considered perfect materials for food coating. Adding other active materials, such as fruit extracts, phenolic compounds, and essential oils, can significantly enhance the antimicrobial and antioxidant capacity of chitosan-based packaging materials. Thus, this article investigates the recent updates in food packaging applications based on chitosan essential oil composites.

Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules

The objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and 4 °C). NC-RHs were prepared using the nanoprecipitation method. Nanocapsules had a particle size of 423 ± 4.1 nm, a polydispersity index of 0.125 ± 3.1, a zeta potential value of −20.1 ± 0.41 mV, an encapsulation efficiency of 75.84 ± 3.1%, and backscattering (ΔBS = 10%); the antioxidant capacity of DPPH was 1052 ± 4.2 µM Eq Trolox and the radical scavenging capacity was 84 ± 0.4%. The dispersions exhibited Newtonian behavior at 25 °C and 4 °C. Incorporating NC-RH into acid marination benefited the tenderness, water-holding capacity, and collagen swelling, and favored changes in myofibrillar proteins corroborated with histological tests. The conditions with the best changes in pork tenderloin were a pH of 4.0 at 4 °C with an NC-RH-administered 11.47 ± 2.2% collagen area. Incorporating rosehip nanocapsules modifies collagen fibers and can be applied in pork marinades to increase the shelf life of a functional product.

FRESHNets: Highly Accurate and Efficient Food Freshness Assessment Based on Deep Convolutional Neural Networks

Food freshness classification is a growing concern in the food industry, mainly to protect consumer health and prevent illness and poisoning from consuming spoiled food. Intending to take a significant step towards improving food safety and quality control measures in the industry, this study presents two models based on deep learning for the classification of fruit and vegetable freshness: a robust model and an efficient model. Models’ performance evaluation shows remarkable results; in terms of accuracy, the robust model and the efficient model achieved 97.6% and 94.0% respectively, while in terms of Area Under the Curve (AUC) score, both models achieved more than 99%, with the difference in inference time between each model over 844 images being 13 seconds.

A High-Avidity, Thermostable, and Low-Cost Synthetic Capture for Ultrasensitive Detection and Quantification of Viral Antigens and Aerosols.

Lateral flow assays (LFAs) are currently the most popular point-of-care diagnostics, rapidly transforming disease diagnosis from expensive doctor checkups and laboratory-based tests to potential on-the-shelf commodities. Yet, their sensitive element, a monoclonal antibody, is expensive to formulate, and their long-term storage depends on refrigeration technology that cannot be met in resource-limited areas. In this work, LCB1 affibodies (antibody mimetic miniproteins) were conjugated to bovine serum albumin (BSA) to afford a high-avidity synthetic capture (LCB1-BSA) capable of detecting the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) spike protein and virus like particles (VLPs). Substituting the monoclonal antibody 2B04 for LCB1-BSA (stable up to 60 °C) significantly improved the thermal stability, shelf life, and affordability of plasmonic-fluor-based LFAs (p-LFAs). Furthermore, this substitution significantly improved the sensitivity of p-LFAs toward the spike protein and VLPs with precise quantitative ability over 2 and 3 orders of magnitude, respectively. LCB1-BSA sensors could detect VLPs at 100-fold lower concentrations, and this improvement, combined with their robust nature, enabled us to develop an aerosol sampling technology to detect aerosolized viral particles. Synthetic captures like LCB1-BSA can increase the ultrasensitivity, availability, sustainability, and long-term accuracy of LFAs while also decreasing their manufacturing costs.

Real-Time PCR (qtPCR) to Discover the Fate of Plant Growth-Promoting Rhizobacteria (PGPR) in Agricultural Soils

To optimize the application of plant growth-promoting rhizobacteria (PGPR) in field trials, tracking methods are needed to assess their shelf life and to determine the elements affecting their effectiveness and their interactions with plants and native soil microbiota. This work developed a real-time PCR (qtPCR) method which traces and quantifies bacteria when added as microbial consortia, including five PGPR species: Burkholderia ambifaria, Bacillus amyloliquefaciens, Azotobacter chroococcum, Pseudomonas fluorescens, and Rahnella aquatilis. Through a literature search and in silico sequence analyses, a set of primer pairs which selectively tag three bacterial species (B. ambifaria, B. amyloliquefaciens and R. aquatilis) was retrieved. The primers were used to trace these microbial species in a field trial in which the consortium was tested as a biostimulant on two wheat varieties, in combination with biochar and the mycorrhizal fungus Rhizophagus intraradices. The qtPCR assay demonstrated that the targeted bacteria had colonized and grown into the soil, reaching a maximum of growth between 15 and 20 days after inoculum. The results also showed biochar had a positive effect on PGPR growth. In conclusion, qtPCR was once more an effective method to trace the fate of supplied bacterial species in the consortium when used as a cargo system for their delivery.

Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution

Coconut snowball (Naru/ Ladoo) is a conventional Indian sweet made out of coconut endosperm and sugar/ jaggery. However, coconut snowball has a limited shelf-life (3–4 weeks) and lose their textural properties with time in refrigerated conditions, due to the presence of high amounts of saturated fatty acids. This present study is aimed to utilize tender endosperm (Talsas/ Nungu) of Palmyra palm (Borassus flabellifer) as an ingredient for coconut snowball to improve its nutritional and sensory attributes. In this study, the optimum cooking time, amount of coconut, and Talsas endosperm obtained through Box-Behnken model were 22.5 min, 52.25% and 22.5%, respectively. Fortification increased the levels of total polyphenol content, total flavonoid content, ferric reducing antioxidant activity, and 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property by 45.39%, 3.25-fold, 6.68-fold and 2.34-fold, respectively. HPLC analysis of Naru samples revealed the presence of six polyphenols (kaemferol, myricetin, gallic acid, protocatechuic acid, quercetin, rutin). Additionally, in-vitro lipid digestibility, lipid oxidation studies microbiological analysis, and sensory studies were conducted to determine the role of Talsas endosperm substitution in coconut snowball. Based on these experiments, it can be concluded that fortification of Coconut Naru with Talsas endosperm significantly enhanced its nutritional profile, antioxidant capacity, sensory characteristics, and shelf life by only up to 75 days.