Storage Conditions Research Articles

GPX5-Enriched Exosomes Improve Sperm Quality and Fertilization Ability

Semen preservation quality affects the artificial insemination success rate, and seminal exosomes are rich in various proteins that are transferable to sperm and conducive to sperm-function preservation during storage. However, the specific effects of these proteins remain unclear. In this study, the specific effects of these proteins on semen preservation quality and fertilization capacity were investigated through a proteomic analysis of seminal exosomes from boars with high conception rates (HCRs) and low conception rates (LCRs). The results revealed significant differences in the expression of 161 proteins between the two groups, with the GPX5 level being significantly higher in the HCR group (p < 0.05). The role of GPX5 was further investigated by constructing engineered exosomes enriched with GPX5 (Exo-GPX5), which could successfully transfer GPX5 to sperm. Compared to the control group, Exo-GPX5 could significantly improve sperm motility on storage days 4 and 5 and enhance the acrosome integrity on day 5 (p < 0.05). Additionally, Exo-GPX5 increased the total antioxidant capacity (T-AOC) of sperm, reduced the malondialdehyde (MDA) level, and decreased the expression of antioxidant proteins SOD1 and CAT (p < 0.05). In simulated fertilization experiments, Exo-GPX5-treated sperm exhibited higher capacitation ability and a significant increase in the acrosome reaction rate (p < 0.05). Overall, Exo-GPX5 can improve boar semen quality under 17 °C storage conditions and enhance sperm fertilization capacity.

The effect of seed packaging materials, storage period and conditions on the physiological sorghum seedlings

Seed quality is fundamental to agricultural productivity and sustainability. Sorghum, as a versatile crop with a wide range of applications, requires high-quality seeds for optimal production. Understanding the seed storage condition, storage period and packaging materials on seed physiological quality is a basis of field crop establishment. This study aimed to evaluate the impact of packaging materials, storage conditions, and storage periods on the physiological quality of sorghum seedlings. One hundred grams of sorghum seed from 5.4 kg of cleaned sorghum seeds were packed in polyethylene bags, polypropylene bags, and aluminium foil. The seeds in packaging materials were stored at 3 different temperatures for 2, 4, and 6 months and the sample of ten grams was taken every 2 months of storage time for germination test. The data on normal seedlings, abnormal seedlings lengths, and seedling dry weight were recorded. The results showed that polyethylene bags at 10°C and 2 months of storage preserved seedling physiological quality more than aluminium foil and polypropylene bags. This may be attributed to the impervious properties of polyethylene hence preventing oxidative reactions and seed deterioration. To guarantee the successful field establishment and strong plant stand of sorghum crops, findings advise seed producers and farmers regarding appropriate seed storage procedures.

Use of non-thermal treatment methods to ensure the quality and safety of fish and other hydrobionts. Overview of the subject field

Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in organoleptic characteristics. The purpose of the paper is to review the results of scientific research on non-thermal methods of processing fish and other aquatic organisms to inhibit bacteria, ensure microbiological safety and maintain quality. The groups of primary spoilage bacteria vary among fish, crustaceans and molluscs depending on storage conditions and duration. Non-thermal processing methods such as ultra-high pressure, irradiation, pulsed electric field and low-temperature plasma have shown significant results in inhibiting microbial growth and increasing the shelf life of aquatic products. However, uncertain processing parameters and characteristics of the technology itself can lead to adverse effects such as lipid oxidation and protein degradation during sterilization. Non-thermal processing can be used in combination with antioxidant composite coatings (membranes) to delay the oxidation of lipids and proteins and improve the physical, chemical and sensory properties of fish products. It is possible to combine several methods of non-thermal treatment, which will make it possible to compensate for the shortcomings of one technology by the action of another method of non-thermal exposure. Further scientific research should be aimed at establishing optimal processing modes, the possibility of combining non-thermal methods with other technologies, such as modified atmosphere packaging in order to determine the mechanisms of spoilage and improve the quality of storage of products of aquatic origin, as well as further industrial implementation of modern processing methods. BELROSAKAVA

Stability of SARS-CoV-2 antibody in serum under various usage and storage conditions.

We investigated the effect of two preanalytical variables, temperature change and freezing-thawing of serum samples, on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) IgG levels. Serum samples were collected from patients who had coronavirus disease 2019 (COVID-19) prior to vaccination. Six serum samples were included, two each with high positivity (HP), low positivity (LP), and a level of close-to-detection limit (CDL) for SARS-CoV-2 IgG. Each of these six samples was divided into three tubes and placed in refrigerators at 4-8 °C, -20 °C, and -70 °C; removed from the storage temperature once per day for 20 consecutive days; and assayed for SARS-CoV-2 IgG level. The coefficient of variation of all the remaining serum samples were within 95% except for CDL-1 serum at -70 °C, HP-2 serum at 4-8 °C, HP-2 serum at -20 °C, and HP-2 serum at -70 °C. The levels increased significantly when the temperature in the samples with CDL was reduced. The values in samples with LP at -20 °C and -70 °C were significantly higher than those at 4-8°C. In the case of samples with HP, the values of samples at -20 °C were higher than those in samples at 4-8 °C. There was no positive-negative change during any of the freeze-thaw cycles. Antibody value in the samples at 4-8 °C remained stable throughout the 20 freeze-thaw cycles. The antibody value of the samples at -20 °C and -70 °C tended to elevate.

Optimal Preservation of PFFs in Glycerol Enhances Suitability for Modeling Parkinson's Disease.

Injecting α-synuclein pre-formed fibrils (αSyn PFFs) into various tissues and organs involves converting monomeric αSyn into a fibrillar form, inducing extensive αSyn pathology that effectively models Parkinson's disease (PD). However, the distinct physicochemical properties of αSyn amyloid fibrils can potentially reduce their seeding activity, especially during storage. In this study, it is demonstrated that αSyn PFFs exhibit significant sensitivity to low temperatures, with notable denaturation occurring between -20 and 4°C, and gradual disassembly persisted even under storage conditions at -80°C. To mitigate this issue, a commonly used protein stabilizer, glycerol is introduced, which significantly reverses the cold-induced disassembly of PFFs. Remarkably, storing PFFs with 20% glycerol at -80°C for a month preserved their morphology and seeding activity as freshly prepared PFFs. Glycerol-stabilized αSyn PFFs resulted in compromised neuronal survival, with the extent of these impairments correlating with the formation of αSyn pathology both in vivo and in vitro, indistinguishable from freshly prepared PFFs. Storing sonicated PFFs with 20% glycerol at -80°C provides an optimal storage method, as sonication is necessary for activating their seeding potential. This approach reduces the frequency of sonication, simplifies handling, and ultimately lowers the overall workload, enhancing the practicality of using PFFs.

Issues of classification and examination of lemons in the course of forensic commodity expertise

Identification and examination of export-import goods, in particular lemons, plays a significant role in facilitating the detection of customs violations and crimes, as well as in ensuring preventive measures to eliminate them. The article analyses the peculiarities of examination of citrus fruits, in particular lemons, with a view to their classification under classifier of goods Commodity Nomenclature of Foreign Economic Activity. The methodological approaches to the classification of citrus fruits within the framework of commodity expertise are considered. The main diagnostic tasks to be solved by a forensic expert in the course of lemon examination are identified: determination of product quality, chemical analysis, phytopathological analysis, toxicological analysis, organoleptic analysis, microbiological analysis, identification of origin, assessment of storage and transportation conditions. Modern analytical methods allow to conduct a comprehensive study of lemons at various levels – molecular, chemical and morphological – to obtain objective data on their quality, safety and other important characteristics. This data can be useful in legal proceedings to determine the origin, compliance with quality standards and dispute resolution. The article summarises information on the typical defects of lemons, namely: mechanical damage, diseases and lesions, growth and development defects, skin defects, parasites and pests, physiological defects, chemical defects (these defects are of natural origin). Defects inherent in low-quality products with signs of deterioration include mechanical damage, rot and mould, discolouration, wrinkling, shape defects, pests, disease damage, additional chemical treatment, loss of aroma and taste, improper storage and transportation, black spots, and skin tears. The mechanism for conducting a forensic examination of lemons is described in detail.

OBTAINING AN ACTIVE INGREDIENT FOR COTTON SEED TREATMENT BASED ON METHYLENDIUREA AND PARAAMINOBENZOIC ACID AND STUDYING ITS PHYSICOCHEMICAL CHARACTERISTICS

Seed treatment is the main method of protecting plants from infectious diseases. The article presents data on the production of a double compound based on methylene diurea and paraaminobenzoic acid and the study of its physicochemical characteristics. The chemical interaction in the three-component water-salt system methylenediurea (MDU) – para-aminobenzoic acid (PABA) – water was studied using the isothermal method of physicochemical analysis. The crystallization region of the new binary compound, the active substance, was established at a molar ratio MDU: PABA = 1:2. The formation of the double compound is confirmed by X-ray phase and IR spectroscopic methods of analysis. From the obtained X-ray phase analysis data, it follows that the reference lines of the double compound and their intensity differ from the X-ray patterns of the initial components. The IR spectra of MDM and PABA are characterized by intense absorption in the region of 3500-3390 cm-1 , 2000-500 cm-1 and 3500-3345 cm-1 , 1800-500 cm-1 , respectively. In the IR spectra of the new double compound MDM•2PABA, the absorption intensity in the region of 1800-500 cm-1 increases. A decrease in the absorption region of the stretching vibration of CO groups from 1626, 1626.3 cm-1 to 1612 cm-1 is observed in the case of the double compound MDM•2PABA. The results of the studies indicate the formation of a new compound. It is shown that the double compound has low hygroscopicity under summer, autumn, spring and winter storage conditions, high swelling and moisture capacity, and low solubility.

Water-soluble vitamins stability by robust liquid chromatography-mass spectrometry.

The measurement of water-soluble vitamins is essential to diagnose and monitor various vitamin deficiencies. Establishing stability limits for these vitamins is crucial to ensure accurate laboratory testing. This study aimed to assess the stability of commonly measured water-soluble vitamins under different storage conditions to improve the accuracy of water-soluble vitamin measurement. The stabilities of thiamine, riboflavin, nicotinamide, pantothenic acid, pyridoxic acid and pyridoxal, biotin, 5-methyltetrahydrofolic acid (5-MTHF), and ascorbic acid were measured using liquid chromatography-tandem mass spectrometry. We investigated three pre-analytical factors: the effect of different temperatures and time durations on serum stability, variation between serum and plasma samples, and the impact of transferring samples to an ice bath before serum separation. We evaluated stability based on differences from the baseline. Thiamine, pyridoxal, and ascorbic acid in serum exhibited instability at room temperature and 2-8℃. Riboflavin and 5-MTHF in serum were only stable for up to 48 and 72 h at 2-8℃. However, when stored at -20℃, all water-soluble vitamins remained stable for up to 72 h, whereas at -80℃, stability was maintained for up to 7 days. All vitamins in whole blood, except nicotinamide, were stable for up to 2-4 h when stored in an ice bath. Water-soluble vitamins, such as thiamine, riboflavin, pyridoxal, and ascorbic acid, are unstable at room temperature and 2-8℃. All vitamins were stable for up to 7 days and stored at -80℃. The ice bath improved the stability of whole blood samples before centrifugation. Thus, laboratories should ensure appropriate storage conditions to maintain pre-analytical quality for vitamin measurements.

Evaluation of Physical Attributes and Efficacy of Lip Balm Formulated with Okra Fruit Extract (Abelmoschus esculentus (L.) Moench)

The okra fruit (Abelmoschus esculentus (L.) Moench) is renowned for its significant antioxidant properties, attributed to its rich content of bioactive compounds. Despite its high antioxidant activity, which has been extensively documented, its potential as a component in cosmetic formulations particularly lip balm preparation remains underutilized. This study seeks to address this gap by incorporating okra fruit extract into lip balm formulations and evaluating the resultant physical and functional attributes. Lip balm formulations were developed with three varying concentrations of okra fruit extract: F1 (1%), F2 (3%), and F3 (5%). A series of comprehensive evaluations were conducted to assess the physical stability and performance of the lip balms, including organoleptic properties, homogeneity, pH, melting point, spreadability, and overall stability. Stability was monitored over a 28-day period at room temperature to simulate typical storage conditions. The antioxidant efficacy of the okra extract was quantified using the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, which yielded an IC50 value of 10.06 ppm, reflecting its potent free radical scavenging capacity. The lip balm formulations exhibited a distinct okra aroma, smooth texture, and uniform color variations ranging from light brown (F1), brown (F2), to dark brown (F3). pH values ranged from 5.40 to 5.81, and melting points were between 49.6°C and 52.9°C, all within the acceptable range as per SNI 16-4769-1998 standards. ANOVA statistical analysis revealed no significant changes (p > 0.05) in melting point and spreadability over time. However, significant differences (p < 0.05) were noted in pH values, with further analysis indicating that formulations F2 and F3 differed significantly from F1 (p < 0.05). These results demonstrate that okra fruit extract not only enhances the antioxidant properties of lip balm but also maintains its stability and functionality, supporting its potential as a valuable ingredient in cosmetic formulations.

Effect of Grain Coating by Natural Materials on the Aroma Quality of KDML105 Rice

This study evaluated the effectiveness of different coating formulas in preserving the aroma quality of Khao Dawk Mali 105 (KDML 105) rice grains, particularly focusing on the key aroma compound, 2-acetyl-1-pyrroline (2AP). Initially, thirteen coating formulas were tested, and gum arabic was found to be the most effective in maintaining rice appearance and preventing mold growth during storage. In a subsequent experiment, rice coated with carnauba wax, gum arabic, and a 1:1 mixture of both was analyzed for 2AP content over 10 weeks using SHS-GC, under storage conditions of ambient temperature (25 °C) and 4 °C in polyethylene and laminated bags. The 10% gum arabic coating was the most effective at retaining 2AP after 10 weeks. Additionally, the study included a comparison with a 5% rice gel coating and a mixture of 5% gum arabic and 5% rice gel. The results indicated rice stored at 4 °C in laminated bags exhibited a 2-3% reduction in 2AP content after 6 weeks, while at ambient temperature, a reduction of 44-64% was observed. After 10 weeks, the 2AP contents in the 10% gum arabic coated rice were the highest at an average of 38-40% compared to those of the control group. Furthermore, the rancid compounds, including hexanal, heptanal, octanal, nonanal, and 2-pentylfuran, increased significantly in all coated rice samples at ambient temperature, with the highest hexanal content found in rice coated with a mixture of 5% gum arabic and 5% rice gel, showing approximately 22-55% increase compared with those of the uncoated rice. Overall, gum arabic coating was the most effective in preserving 2AP for at least 10 weeks, and storage at 4 °C provided the best conditions for aroma retention and rancid prevention.

Surface sterilization and moist storage conditions for recalcitrant seeds of three Asian tree species

Ex situ storage of recalcitrant seeds is challenging, due to seed-desiccation sensitivity. Various moist storage techniques have been used to store seeds, but moist conditions also promote fungal infection. This study determined suitable sterilizing agents for surface cleaning and suitable moist storage conditions for three tree species: Heynea trijuga Roxb. ex Sims, Neocinnamomum caudatum (Nees) Merr., and Phoebe lanceolata (Nees) Nees. We used a factorial design with three factors: sterilizing agents, storage temperature and storage media. There were four surface-sterilization treatments: no sterilization (control), 70% ethanol, 3% NaOCl, and 25% metalaxyl. Seeds were stored with two storage media (moist sand and moist filter paper) and at two storage temperatures (room temperature and 4 °C). Percentage fungal infection and seed germination were recorded. For H. trijuga and P. lanceolata, 3% NaOCl (five-minute soaking) was the best sterilizing agent, whilst N. caudatum had no optimal sterilizing agent. We recommend storing seeds with moist storage media at 4 °C. The best storage media for H. trijuga was moist filter paper, while for P. lanceolata either moist sand or filter paper was suitable. However, N. caudatum seeds should be sown immediately after collection. Our findings emphasize the importance of testing individual species to determine optimal techniques for surface sterilization and storage.

Impact of citrus pectin on the foaming behavior, structures, and barrier properties of the starch foam blocks

The starch foam displays weak barrier properties under humid storage, which limits its applications in the food industry. In this study, citrus pectin was loaded to strengthen the starch foam. Results showed that the pectin (4 wt% ∼ 8 wt%) effectively modified the cell structures of the starch foam block. This was attributed to the increased viscosity of the starch melt during foaming and the enhanced cell stability during cooling, which was promoted by the formation of entanglements, hydrogen bonds, and ester bonds between pectin and starch, as confirmed by FTIR and DSC. Moreover, the pectin-starch foam displayed improved mechanical properties under wet storage conditions, mainly due to the limited moisture adsorption and water migration. The foam containing 4 wt% of pectin exhibited the highest compression-recovery ratio (76.7 %) and a reduced adsorbed moisture content (19.22 %) under 95 % RH. Overall, citrus pectin could improve the starch foaming process and the foam blocks barrier properties.

Factors Affecting the Quality of Ethiopian Coffee (Coffea Arabica L.)

Ethiopia is fortunate in this regard, as it is home to many different types of. Arabica coffee (Coffea arabica L.) is the main coffee variety in global coffee production, accounting for more than 60% of total production. Arabica coffee accounts for 30% of Ethiopia's foreign exchange earnings. Arabica coffee is a popular coffee variety in coffee producing and consuming countries due to its unique aroma and taste and lack of caffeine. Ethiopia's most important export is coffee, which is also its most important crop. Ethiopia is well known for producing very high-quality coffee, renowned for its excellent aroma and taste, and is also the birthplace of Arabica coffee. The coffee industry attaches great importance to coffee quality. Cup quality is a complex trait that depends on many factors, including species or variety (genetic factors), environmental conditions (ecological factors), agronomic practices (cultivation factors), processing systems (post-harvest factors), storage conditions, and industrial factors. process, beverage preparation and consumer preferences. However, the quality of coffee produced by Ethiopian farmers sometimes deteriorates. Additionally, local genotype, climate and soil characteristics, agricultural practices, harvesting strategy and timing, post-harvest handling procedures, grading, packaging, storage and transportation conditions all affect coffee quality, either improving or decreasing coffee quality.

Quality of Reused Frying Oils from Various Fried Food Vendors in Ho Municipality

Background: Frying makes food tasty; therefore, most people prefer the intake of fried foods to unfried foods. Oil for frying is mostly used again due to cost, and this can pose health hazards to the consumer. The aim of this study was to evaluate the quality of reused frying oils. Methods: Twenty samples of reused oils collected from fried food vendors in May 2021. Using an experimental study, the samples were analysed and Peroxide, Free Fatty Acid (FFA), Saponification, Iodine Values as well as rancidity and beta carotene were determined. Data from laboratory assays were analysed with Microsoft excel 2013 and SPSS v.26.0. Results: Moisture content was observed to decrease as median from 1.19% (0.20-4.04%) for oils reused after a day to 0.60% for oils reused after 2 days with a significant effect (p-value=0.049), indicating that the quality of reused frying oil was affected by repeated use. The moisture content was also observed to be higher in oils in which plant products were fried compared to those in which animal products were fried. The Peroxide Value was recorded as 16.80 (5.80-55.80) and 21.90 (11.50-32.30) mEq/kg for oils with 10-20 and 21-40 min frying times, respectively; whilst their moisture content decreased from 0.97 (0.19-2.55) to 0.68% (0.60-0.77%) for 10-20 and 21-40 min, respectively. The authors also observed that factors such as the duration of reuse and storage after frying, conditions of storage, type of food fried in the oil, and the period of frying per food batch impacted the quality attributes of the reused oils. The FFA composition for instance increased with the duration of use of the oils. Furthermore, oils stored in plastic bottles recorded higher FFA values compared to those stored in frying pans. Conclusion: The findings show the need for fried food vendors to reduce the duration of storage of reused frying oil, and avoid storage conditions that expose oils to excess light. Also, the development of quality standards for highly patronised oils needs to be established to ascertain the impact of low-temperature long-time and high-temperature short-time treatments of the oils among non-existent jurisdictions.

Storage Effects on the Physicochemical Properties, Phytochemical Composition, and Sugars in Red-Fleshed Cultivars, ‘Rubycot’ Plumcot, and ‘Queen Garnet’ Plum

Domestic storage conditions can have a significant impact on the composition of phytochemicals and sugars in stone fruits. This study aimed to evaluate the effect of two domestic storage temperatures (4 and 23 °C) on the physicochemical properties, phytochemical composition, and sugars of ‘Rubycot’ (RC) plumcot, a novel stone fruit variety, and ‘Queen Garnet’ (QG) plum. Initially, RC had a lower total anthocyanin concentration (TAC) than QG, but TAC in RC increased significantly (p < 0.05) during storage, peaking at +95% after 7 days at 23 °C, while QG reached +60% after 14 days. At 4 °C, TAC increased for both varieties (RC +30%, QG +27%). RC had a higher initial total phenolic content (TPC), which also increased for both fruits. QG had a significantly higher initial total quercetin concentration (TQC), increasing by 40% (p < 0.05) at 23 °C. The initial total carotenoid concentration in QG was higher than that in RC, but after 10 days at 23 °C, RC had a higher carotenoid concentration than QG. Both varieties showed similar sugar profiles, with QG starting higher but decreasing over time at both storage temperatures. Results from this study showed that ambient storage significantly increases total anthocyanins, total quercetins, and TPC in RC and QG. However, it is important to evaluate the textural and sensory properties of stored RC and QG in terms of consumer acceptability of the stored fruits.

A novel and facile oxygen-activated time-temperature indicator with wide temperature monitoring range and good stability based on the laccase-like nanozyme

BackgroundTime-Temperature Indicator (TTI) is an indicator device for real-time monitoring of the thermal history of the product. Due to the enzymatic reactions are affected by both time and temperature, enzymatic TTIs have been extensively studied and developed in recent years. However, enzymatic TTIs contain biologically active molecules (enzymes), which require high storage and use conditions. Most of them are designed to mix the system species together and irreversible reaction is undertaken. Nanozymes are the synthetic nanomaterials with similar biocatalytic functions as natural enzymes, which have extensive applications in analytical chemistry, biosensing, and environmental protection due to their facile synthesis, low cost, high stability and durability. ResultsThis work proposed to replace the natural laccase to laccase-like nanozyme, designed a novel and facile O2-activated time-temperature indicator for the first time. Nanozyme had excellent thermal and storage stability, which could maintain fabulous catalytic activity in the wide temperature range of 10–80 °C and after a long-term storage. Based on the O2 was required to participate in the oxidation of laccase-catalyzed substrates, a squeeze-type O2-activated TTI was designed by controlling O2 in the TTI system. The TTI was activated through extruding the O2-coated airbag ruptured and producing an irreversible color reaction. Combined with a smartphone to extract the chromaticity for portable visual real-time monitoring. Five sets of TTIs were prepared based on the concentration of nanozyme, and the activation energies (Ea) ranging from 28.45 to 72.85 kJ mol−1, which were able to be fitted to products with Ea ranging from 3.45 to 97.8 kJ mol−1 and the monitoring-time of less than 7 days. SignificanceCompared to the traditional enzymatic TTI, the TTIs designed based on nanozyme has the advantages of controlled activation, wider temperature monitor range and good stability. Providing a new approach to the development of real-time monitoring of smart devices.

Effect of Storage Conditions on the Quality Indicators of White Sparkling Wines Made with Various Sugar-Containing Raw Materials

Effect of Storage Conditions on the Quality Indicators of White Sparkling Wines Made with Various Sugar-Containing Raw Materials

Investigation of Salmonella enteritidis Growth under Varying Temperature Conditions in Liquid Whole Egg: Proposals for Smart Management Technology for Safe Refrigerated Storage

This study investigates the growth characteristics of Salmonella enteritidis (S. enteritidis) in liquid whole egg under both isothermal and non-isothermal storage conditions to understand the risks associated with inadequate temperature management in the egg industry. Using controlled laboratory simulations, liquid whole egg samples inoculated with S. enteritidis were stored under various isothermal (5, 15, 25, 35, and 45 °C) and non-isothermal conditions (5–10, 15–20, 25–30, 35–40, and 45–50 °C). The growth behavior of the S. enteritidis was analyzed using a two-step predictive modeling approach. First, growth kinetic parameters were estimated using a primary model, and then the effects of temperature on the estimated specific growth rate and lag time were described using a secondary model. Independent growth data under both isothermal and non-isothermal conditions were used to evaluate the models. The results showed that S. enteritidis exhibits different growth characteristics depending on temperature conditions, emphasizing the need for strict temperature control to prevent foodborne illnesses. To address this, a predictive growth model tailored for non-isothermal conditions was developed and validated using experimental data, demonstrating its reliability in predicting S. enteritidis behavior under dynamic temperature scenarios. Additionally, temperature management technologies were proposed and tested to improve food safety during refrigerated storage. This study provides a scientific basis for improving food safety protocols in the egg industry, thereby protecting public health and maintaining consumer confidence amid temperature fluctuations.

Zein and soy polysaccharide encapsulation enhances probiotic viability and modulates gut microbiota

Protein-polysaccharide systems show promise for probiotic encapsulation and delivery in food applications. This study investigated the formation of nanoparticles from zein and soluble soybean polysaccharide (SSPS) through antisolvent precipitation and their efficacy in encapsulating Bacillus subtilis. At pH 6.0, zein and SSPS formed composite aggregates (ZPS) that effectively encapsulated B. subtilis, as confirmed by scanning electron microscopy (SEM). Fourier-transform infrared spectroscopy (FTIR) analysis revealed the presence of hydrogen bonding and electrostatic interactions within the ZPS. The encapsulated probiotics exhibited significantly enhanced viability compared to free probiotics: 3.13-fold in simulated gastrointestinal digestion, 3.20-fold during pasteurization, and 1.50-fold in storage conditions. In vivo experiments in rats showed that oral administration of encapsulated probiotics increased the abundance of beneficial gut bacteria. These findings underscore the potential of zein-SSPS nanoparticles for probiotic protection and delivery, presenting a promising strategy for enhancing probiotic efficacy in food and nutraceutical applications.

Electronic nose combines an effective deep learning method to identify the rice quality under different storage conditions and storage periods

Temperature is a key factor affecting the rice quality during storage, and an effective method to detect the rice quality during storage period is crucial. Gas information is an intuitive reflection of changes in rice quality. In this work, a deep learning algorithm, combined with an electronic nose (e-nose), provides a rapid detection method for rice quality. First, using a PEN3 e-nose system, gas information from rice stored under two different temperatures and periods is collected. Second, a Multi-branch Self-attention Module (MSAM) is proposed to focus on important gas features, enhancing the e-nose's classification performance. Third, MSAM-Net is established to identify the rice gas information under various storage conditions and periods. Ablation analysis and comparisons with state-of-the-art gas classification methods show that MSAM-Net delivers superior performance. At a temperature of 25 ℃ and a relative humidity of 35RH %, MSAM-Net achieves an accuracy of 96.25% and an F1-score of 96.84%. At a temperature of 40 ℃ and a relative humidity of 35 RH%, MSAM-Net achieves an accuracy of 97.42% and an F1-score of 97.64%. In summary, the combination of artificial intelligence and gas sensing provides an effective technical approach for rice quality detection.