Storage Period Research Articles

The effects of controlled freezing-point storage on the postharvest quality of satsuma mandarin

Present study introduced a controlled freezing-point storage (CFPS) technique for the postharvest storage of satsuma mandarin (Citrus unshiu Marc. cv. Miyagawa Wase), with the environment temperature of −2°C during the whole storage period. The postharvest loss and quality changes of satsuma mandarin were investigated. According to the results, CFPS completely prevented fruit decay in the 90 days storage and the following shelf period without causing fruit chilling injury. In comparison, the decay rate of fruit stored at 10°C increased with the elongation of storage time, and reach to 6.67% after 90 days storage, then further increased to 33.33% after transferring to the shelf. CFPS significantly reduced the incidences of calyx browning, completely prevented fruit puffing, alleviated the decreases of citric acid, fructose and glucose in the long-term storage and the following shelf life of satsuma mandarin, compared with the 10°C storage. But CFPS alleviated the postharvest rind color development of satsuma mandarin, leading to paler rind color compared to the 10°C storage group. Both 10°C storage and CFPS group showed significant decrease of total aroma volatiles contents in the pulp after more than two months’ storage. But most of the volatiles, including all of the monoterpenes and aliphatic alcohols, as well as part of the monoterpenes derivatives and aliphatic aldehydes, rebound after being transferred to the 20°C shelf, with the extent much higher in 10°C storage group than that in CFPS group. In the shelf-life, the total volatile content of the 10°C storage group was about 2 fold that of the newly-harvested fruit, but the volatiles of the CFPS group were more similar to the newly-harvested fruit in content and composition. Correspondingly, the consumer's sensory evaluation results showed that the fruit of CFPS group was slightly sourer and with better typical mandarin flavor than those stored at 10°C. Comprehensively, CFPS was applicable in reducing the postharvest loss and alleviating quality deterioration in the long-term storage of satsuma mandarin.

The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage.

Pestil, also known as fruit leather, has emerged as a promising non-dairy carrier for probiotics, utilizing apricots and incorporating probiotics into its formulation. This study aimed to develop a healthy snack bar by incorporating three distinct strains of probiotic bacteria, both in free and encapsulated forms, into the recipe of apricot leather. The physicochemical, bioactive, microbiological, and textural attributes of the resulting apricot pestils were evaluated over a 120-day storage period. Fluctuations in pH (4.74-4.97) were observed during storage, whereas water activity (0.31-0.45) and moisture content (8.05%-13.40%) exhibited a decreasing trend over time. Incorporating free or encapsulated bacteria resulted in a darker surface, attributed to the intermolecular interactions between probiotics and the pestil matrix. The initial total phenolic content was highest and declined significantly during storage (52.13-291.73mg gallic acid equivalent/100g) (p<0.05). Viability was found to be higher in the encapsulated forms of bacteria at the conclusion of the storage period. Overall, apricot pestil emerged as a promising matrix for viable probiotics, facilitating their delivery and hosting in both free and encapsulated forms during storage.

Analysis of aerobiological studies with orthopoxviruses by U.S. Department of Defense

Discontinuation of vaccination after the completion of Smallpox global eradication program led to a sharp decrease in the level of collective immunity not only to smallpox but also to other orthopoxvirus infections. Over the past 10–15 years, the world has seen an increase in the frequency of diseases caused by smallpox viruses of cows, buffaloes, camels. The outbreak of mpox (a disease caused by the monkey pox virus) occurred in 2022–2023. Analysis of the literature data on the organization of the orthopoxvirus genome suggest that smallpox could have occurred in the past as a result of evolutionary changes in the zoonotic progenitor virus. In this regard, there is a threat of a new particularly dangerous anthropozoonosis, the pathogen of which can occur both naturally and artificially. The aim of the review is to analyze open science published data on aerobiological research with OPVs conducted by the U.S. Department of Defense from 1994-2013, which was a period of restricted research and storage of smallpox virus samples. The authors did not find any publications of the results of aerobiological research with orthopoxviruses conducted by the US Department of Defense after 2013 in open scientific sources. The review presents a data analysis in Russian and English-speaking scientist publication as well as those posted on the Internet. The presented results of aerobiological studies with orthopoxviruses indicate the interest of the US military department in carrying out experimental work of dual use, including monitoring of the properties of orthopoxviruses and a possible change in their pathogenicity for humans, selection of optimal laboratory models for studying the properties of orthopoxviruses, and the possibility of modeling the properties of the smallpox virus when using other orthopoxviruses (cowpox virus, rabbit pox virus, monkey pox virus), modeling of the main characteristics of the disease caused by the smallpox virus in humans and evaluation of the effectiveness of existing and newly developed vaccines against smallpox, comparative study of effectiveness of antiviral drugs for regular or post-exposure prophylaxis of naturally occurring smallpox and monkey smallpox.

Optimization of micelle-encapsulated extremely small sized iron oxide nanoparticles as a T1 contrast imaging agent: biodistribution and safety profile

BackgroundIron oxide nanoparticles (IONPs) have been cleared by the Food and Drug Administration (FDA) for various clinical applications, such as tumor-targeted imaging, hyperthermia therapy, drug delivery, and live-cell tracking. However, the application of IONPs as T1 contrast agents has been restricted due to their high r2 values and r2/r1 ratios, which limit their effectiveness in T1 contrast enhancement. Notably, IONPs with diameters smaller than 5 nm, referred to as extremely small-sized IONPs (ESIONs), have demonstrated potential in overcoming these limitations. To advance the clinical application of ESIONs as T1 contrast agents, we have refined a scale-up process for micelle encapsulation aimed at improving the hydrophilization of ESIONs, and have carried out comprehensive in vivo biodistribution and preclinical toxicity assessments.ResultsThe optimization of the scale-up micelle-encapsulation process, specifically employing Tween60 at a concentration of 10% v/v, resulted in ESIONs that were uniformly hydrophilized, with an average size of 9.35 nm and a high purification yield. Stability tests showed that these ESIONs maintained consistent size over extended storage periods and dispersed effectively in blood and serum-mimicking environments. Relaxivity measurements indicated an r1 value of 3.43 mM− 1s− 1 and a favorable r2/r1 ratio of 5.36, suggesting their potential as T1 contrast agents. Biodistribution studies revealed that the ESIONs had extended circulation times in the bloodstream and were primarily cleared via the hepatobiliary route, with negligible renal excretion. We monitored blood clearance and organ distribution using positron emission tomography and magnetic resonance imaging (MRI). Additionally, MRI signal variations in a dose-dependent manner highlighted different behaviors at varying ESIONs concentrations, implying that optimal dosages might be specific to the intended imaging application. Preclinical safety evaluations indicated that ESIONs were tolerable in rats at doses up to 25 mg/kg.ConclusionsThis study effectively optimized a scale-up process for the micelle encapsulation of ESIONs, leading to the production of hydrophilic ESIONs at gram-scale levels. These optimized ESIONs showcased properties conducive to T1 contrast imaging, such as elevated r1 relaxivity and a reduced r2/r1 ratio. Biodistribution study underscored their prolonged bloodstream presence and efficient clearance through the liver and bile, without significant renal involvement. The preclinical toxicity tests affirmed the safety of the ESIONs, supporting their potential use as T1 contrast agent with versatile clinical application.

Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats.

The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42-8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.

Postharvest short-time partial dehydration extends shelf-life and improves the quality of Actinidia arguta during low temperature storage

Actinidia arguta is a type of kiwi fruit with a smooth glabrous shape, which provides high nutritional value, a sweet and sour taste, and excellent healthcare function. However, it is a typical climacteric fruit and decomposes quickly when stored. For delaying senescence, the effect of postharvest short-time partial dehydration (STPD) on the storage quality of A. arguta was investigated under dehydration rates of 2%, 4%, and 6% coupled with storage at (2.0 ± 0.5) °C, respectively. Results showed that appropriate dehydration treatment coupled with low temperature storage inhibited the pectinase activity and the decomposition of propectin, thus maintaining fruit firmness, reducing fruit decay rate, regulating the generation of abscisic acid (ABA) delaying ethylene production, and decreasing the peak level of respiration rate. It also inhibited the reduction of total soluble solid, titratable acid, and vitamin C, maintains catalase and peroxidase activity. Based on the present study, the 4% dehydration treatment was the most effective, which extended the storage period up to 60 days and reduced the decay rate to 33%. In conclusion, it was revealed that STPD could be an effective method for retarding the losses that occurred in the fruit quality of A. arguta during cold storage.

Transcriptomic and Physiological Analysis Reveals the Possible Mechanism of Inhibiting Strawberry Aroma Changes by Ultrasound after Harvest.

The volatile compounds in strawberries play a significant role in the formation of strawberry aroma. However, these compounds undergo continual changes during storage, resulting in a decline in quality. In this study, a total of 67 volatile organic compounds (VOCs) were identified in strawberries through quantitative analysis. At the end of the storage period, the VOC content in the ultrasonic group was 119.02 µg/kg higher than that in the control group. The results demonstrated that the ultrasonic treatment increased the contents of terpenes and esters at the end of storage. Among these, linalool increased from 67.09 to 91.41 µg/kg, while ethyl cinnamate increased from 92.22 to 106.79 µg/kg. Additionally, the expression of the key metabolic genes closely related to these substances was significantly up-regulated. The expression of the FaNES gene, related to terpene metabolism, was up-regulated by 2.8 times in the second day, while the expression of the FaAAT gene, related to ester metabolism, was up-regulated by 1.5 times. In summary, this study provides a theoretical basis for exploring the mechanism of ultrasonic effect on strawberry flavor and quality after harvest.

Impact of silver nanoparticles active packaging on the behavior of Listeria monocytogenes and other microbial groups during ripening and storage of Canastra cheeses

This study aimed to assess the behavior of endogenous microbiota (total mesophilic and psychrotrophic bacteria) during the ripening period and of L. monocytogenes and lactic acid bacteria (LAB) during storage at 5, 10, and 20 °C of artisanal Canastra cheeses packed in a silver nanoparticles packaging system using a predictive modeling approach. The tested packaging system did not influence the initial values of pH (around 5.0) or aw (around 0.95) over the storage. Based on the mathematical parameters obtained by the Weibull predictive model, the active packaging system tested did not inactivate L. monocytogenes during the storage period of artisanal Canastra cheeses. Nonetheless, the findings indicate that the polyethylene packaging system containing silver nanoparticles (3000 ppm active based on silicon dioxide and silver) did not affect endogenous bacteria of Canastra cheese during ripening and storage, which opens the opportunity for the use of this material without compromising the role of these bacteria during cheese ripening, contributing to characteristics of the product's identity.

Flavoromics Analysis of Passion Fruit-Roasted Chicken.

Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, and their evolution patterns and precursors were determined. The results showed that the characteristic flavor component with the highest contribution rate was ethyl butyrate (50.44%). In particular, some unique flavor compounds were identified compared with other roasted chicken products available. The main volatile flavor components in all stages of processing were alcohols, esters, and hydrocarbons, 15 to 30 min of roasting is an important stage for establishing the aroma system, and at the end, hydrocarbons were the main volatile compounds. During the 30-day storage period, the characteristic flavor components included ethyl butyrate, ethyl maltol, β-caryophyllene, and guaiacene. In conclusion, passion fruit-roasted chicken contained many characteristic flavor components, which were mainly formed within 15 to 30 min of roasting and were basically stable during the 30-day storage period. In a word, this work prepared a novel roasted chicken and revealed its mechanism of flavor formation at different baking stages and storage periods, which provided references for industrial production.

Effect of short-term storage on cannabinoid content of dried floral hemp (Cannabis sativa L) inflorescence

Floral hemp, a plant rich in cannabinoids, has gained attention for its potential therapeutic properties. It is crucial to have proper storage conditions that will maintain the cannabinoid content. To the best of our knowledge, very little has been done on the storage conditions of dried floral hemp. Hence, this study investigated the effect of storage conditions like moisture content, temperature, storage time, light exposure, and packaging materials, on cannabinoid stability in dried floral hemp. The cultivar ‘Quick Spectrum’ at two moisture levels (8.5 and 4.5 %) was stored over a 6-month storage period. Results indicated that a higher amount of cannabinoids samples was retained at 8.5 ± 1 % moisture compared to samples at 4.5 ± 0.5 %, even though total CBD, total ∆9-THC, and total CBDV content remained statistically the same throughout the storage period, and was not affected by temperature, lighting, and packaging material. In contrast, certain individual cannabinoids, such as CBDVA, CBD, ∆9-THCA, and ∆9-THC were significantly affected by temperature and lighting. Notably, higher storage temperatures (22 °C) and light exposure (F15T8/F5 fluorescent light) increased the degradation and decarboxylation rate of cannabinoids. These findings showed the importance of optimized storage conditions for floral hemp, especially long-term storage. This will help provide standardized storage protocols to aid producers, testing laboratories, distributors, and consumers in making informed decisions about storage practices and advancing quality control in the hemp industry.

First report of postharvest pear bitter rot caused by Colletotrichum acutatum in Italy.

The fungal genus Colletotrichum includes numerous important plant pathogenic species, some of which causes fruit bitter rot as well as leaf lesions (leaf black spot) on major crops, leading to yield losses (Fu et al. 2019; Talhinhas & Baroncelli, 2023). C. acutatum was reported associated with black spot on fallen, immature fruit of pear (Pyrus pyrifolia) in New Zealand (Damm et al. 2012); however, to our knowledge, this species has not been reported in Italy or nowhere else. In 2022, a significant increase of anthracnose symptoms was observed on pears in Emilia-Romagna region, Italy. Symptoms, such as round brown lesions of 1 to 4 cm, appeared on more than 50% of refrigerated stored fruit. These symptoms were undetectable at the end of September 2022 and appeared after a five-month period of storage (February 2023) at 4°C (e-Xtra 1A and B). Fungal isolates were obtained from symptomatic pears after surfaces sterilization with 96% ethanol by culturing necrotic tissue pieces on Potato Dextrose Agar at 25°C in the dark (e-Xtra 1C and D). Cultures were shades of coral color, from opalescent to sunkist coral, with slight aerial mycelium becoming grey and darker with age. When observed from the reverse side, the color was pink and, with age, became coral orange to dark amaranth. Conidia observed with a light microscope appeared hyaline and fusiform, 8 to 16 × 2.5 to 4 μm, with two pointed ends or one rounded end. (e-Xtra 1E) One reference isolate, named L51, was used for molecular characterization. Total genomic DNA was extracted, and the ITS region of rDNA amplified using the universal primers ITS1 and ITS4, then sequenced. The resulting sequences were 100% identical to those of C. acutatum (NR_144794.1: strain CBS 112996 ITS region; from TYPE material). Based on Damm et al. (2012), partial ACT, GAPDH, CHS and TUB2 gene sequences were also amplified and sequenced (GenBank Accession numbers: ITS: OR882016, ACT: OR882013, GAPDH: OR882011, CHS: OR882012, TUB2: OR882010), to characterize the isolates. Additionally, the multilocus phylogenetic analysis carried out with the obtained and reference sequences (Damm et al. 2012) revealed the species of analyzed isolates and confirmed the BLAST results, identifying the strain as C. acutatum (e-Xtra 1F). Koch's postulates were performed on 10 'Kaiser' pears. Surfaces sterilized fruits with 96% ethanol were subjected to wound inoculation with a conidial suspension (106 conidia ml-1) while 10 fruit were used as negative control and inoculated with sterile water. Following an incubation period of 8-14 days at 15-20°C, symptoms around the inoculation site resembled those initially observed, while the negative control showed no symptoms. Fungal colonies re-isolated from the lesions exhibited the same morphological characteristics as the original isolates. To our knowledge, this is the first report of pear bitter rot caused by C. acutatum in Italy and in Europe (Talhinhas & Baroncelli, 2023). Yet, bitter rot had not been recognized as a notable issue in pear cultivation. Nevertheless, given that pears rank as the 8th most cultivated fruit globally and economically very significant for the Emilia Romagna region in Italy the emergence of pear bitter rot caused by Colletotrichum species has the potential to evolve into a significant worldwide problem, warranting further investigation.

Effect of peanut-skin fortification on oil separation and consumer acceptance of sesame butter

Background: Sesame butter offers a rich source of health benefits, but its commercial viability is hampered by oil separation during storage. Aims: This study aimed to develop a sesame butter formulation with improved oil retention capacity using peanut skins (PS) as a natural thickening agent, while also evaluating consumer acceptance of the resulting product. Material and Methods: Sesame butter was prepared from roasted sesame seeds. The formulation was then reformulated with the incorporation of PS at varying concentrations (0.0%, 0.5%, 1.0%, 2.0%, 5.0% and 10.0%). Oil separation in these formulations was monitored throughout a storage period of 63 days, with measurements recorded at regular intervals (1, 3, 5, 7, 14, 21, 28, 35, 42, 49, 56 and 63 days). To assess consumer acceptability, 50 untrained panelists evaluated the sensory attributes (flavor, texture, and overall acceptance) of the sesame butter formulations using a 9-point hedonic scale. Results: Consumer acceptance of the sesame butter was primarily influenced by the formulation's sensory characteristics, particularly flavor and color. Texture did not significantly impact overall acceptance (p = 0.975). Notably, the degree of oil separation significantly decreased (p = 0.00) with increasing PS concentration. A marked reduction in oil separation occurred after 14 days of storage. Formulations containing 10.0% and 5.0% PS exhibited the most effective oil retention, while the 1.0% PS formulation received the highest consumer ratings for flavor, texture, and overall acceptability. Conclusion: This study demonstrates the potential of peanut skins as a viable food additive to enhance oil retention capacity and consumer acceptance of sesame butter. Notably, the optimal PS concentration for improved functionality and consumer preference appears to be at a lower level (1.0%). This finding suggests the potential for effective oil separation control without compromising consumer perception of the product.

History of apple breeding and breeding achievements at FSBSO ARHCBAN

New apple varieties should possess a set of adaptive traits that provide yield, stable fruiting, and highly marketable fruits with a long period of postharvest storage, thus ensuring the profitability of their use in industrial plantings. According to the State Register, the central region of the Russian Federation is one of the leading regions in terms of the number of apple varieties approved for use. Long-term research of scientists and specialists from FSBSO ARHCBAN has greatly contributed to the development and improvement of the assortment both in the region and beyond. The key directions for apple breeding at the institution include improving winter hardiness, resistance to scab, and the columnar shape of the crown. The review article presents the history of shaping the directions for breeding work and modern achievements of FSBSO ARHCBAN in apple breeding, as well as an analysis of the long-term focused scientific activity of breeders. The most significant breeding results were achieved by Prof. V. Kichina, who, together with his students and followers, was the first in Russia to create several columnar apple varieties that offer high winter hardiness, resistance to scab, and marketable qualities of fruits (‘Dialog’, ‘Lukomor’, ‘Malyukha’, ‘Ostankino’, ‘President’, and ‘Chervonets’), as well as fundamentally new high-yielding varieties with a conventional crown shape that possess high adaptability and resistance to pathogens (‘Arkadik’, ‘Legendа’, ‘Marat Busurin’, and ‘Mayak Zagorye’). The article presents the main characteristics of breeding achievements of the last decades: tree crown shape; ripening time of fruits and their qualitative and quantitative indicators (tasting evaluation, average weight, shape, etc.); yield; resistance to abiotic and biotic factors. Data are presented on the use of apple varieties bred by FSBSO ARHCBAN both in agricultural production (on the basis of license agreements) and in scientific and technological cooperation with Russian National Research Universities (inclusion in breeding programs). The apple breeding activities conducted at FSBSO ARHCBAN are described, and the main directions for breeding work are outlined.

Modern methods of raw meat processing to reduce microbial contamination

There are various methods to preserve the quality and extend the expiration date of food products. Raw meat from different animal species is a highly perishable product. The relevance of this research is driven by the need to summarise contemporary knowledge on approaches and techniques aimed at extending the storage duration of safe and high-quality meat, alongside their scientific justification. This article focused on finding means to reduce bacterial contamination, as microorganisms are the primary cause of meat spoilage. This study aimed to identify the most promising and optimal methods for extending the freshness of raw meat. To conduct the analysis, information from scientific primary sources, and electronic resources was used, and the results of experimental data on the application of scientifically based safe approaches were studied. A review of the main methods and measures aimed at extending the storage period of raw meat was carried out. The advantages and disadvantages of various methods of raw meat processing that have a bactericidal or bacteriostatic effect on various, including pathogenic, microorganisms that not only cause meat spoilage but can also be a danger to the potential consumer were established. Various traditional, novel, and innovative methods are currently employed in meat processing. Given the advancements in science and technology, a comprehensive approach to raw meat processing is emerging as the most promising. After analysing the research findings of numerous scientists, it has been concluded that biological technologies utilising lactic acid bacteria, combined with traditional physical methods such as refrigeration, offer the most optimal solution. This approach preserves the freshness of meat while minimising the impact on organoleptic properties, provided that temperature regimes and processing technologies involving cultures of lactic acid microorganisms are adhered to. The practical significance of this study lies in identifying the most promising directions for further research and improving existing safe antimicrobial treatments, particularly through the use of various strains of lactic acid starters. Their practical application will enable the preservation of meat freshness and extend its storage life

Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum.

The Illawarra plum (IP) is native to Australia and has been used as a bush food for centuries. With rich phytochemicals and natural pigments, IP has the potential to be an added ingredient to improve the physicochemical properties of food, including yoghurt. This study prepared dried IP powders through vacuum drying (VD) and freeze drying (FD), produced extracts from these dried powders, and fortified them into Greek-style set yoghurt. The changes in colour, pH, titratable acidity (TA), syneresis, total soluble solids (TS), and phytochemicals were measured throughout a chilled storage period of 28 days. The results showed that FD and FD extract could provide a stable, distinct pink colour to yoghurt. IP powders and their extracts improved TS content and, thus, the consistency of yoghurt. Compared to the control, VD, FD, and FD extract of IP did not significantly affect the level of acidity or syneresis after 28 days of chilled storage. Yoghurt fortified with FD and FD extract had the greatest level of phenolics, anthocyanins, and radical scavenging antioxidant activities. This study revealed that IP powders and their extracts can positively improve the physicochemical properties of Greek-style set yoghurt. FD powder is recommended over its extract to fortify this yoghurt, as it can be cost-effectively prepared by freeze drying and then grinding the fresh fruit into powder. Future studies are needed to evaluate other variables in yoghurt preparation, including the concentration of IP and strains of yoghurt culture. Further, the consumer perception of sensory quality and acceptability of yoghurt fortified with FD IP powder should be investigated.

Predictive modeling of allowable storage time of finger millet grains using artificial neural network and support vector regression approaches

The study aimed to establish safe storage guidelines for long-term preservation of finger millet grains and to develop a model for predicting the allowable storage time. The experiment was conducted at various temperature (15, 25, 35 and 45 °C) and moisture contents (8, 11, 14, 17 and 20% wb). Changes in response variables such as germination, free fatty acid and mold growth were systematically monitored. Finger millet with a moisture content above 14% should be dried to safe moisture levels within 3–5 weeks at 30 °C or within 5–10 weeks at 15 °C to preserve grain quality. To maintain high quality and seed viability of finger millet, moisture content and storage temperature should be below 12% and 20 °C, respectively for up to 34 weeks. The study also assessed the use of artificial neural network and support vector regression models in predicting the safe storage period for finger millet grains.

Study of Addition Gelatin and Egg White on The Physicochemical and Organoleptic Characteristics of Sawo Kecik Marshmallows and Telang Flower and Determining The Storage Period Using The ESS Method ( Extended Storage Studies )

Study of Addition Gelatin and Egg White on The Physicochemical and Organoleptic Characteristics of Sawo Kecik Marshmallows and Telang Flower and Determining The Storage Period Using The ESS Method ( Extended Storage Studies )

Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach.

This study investigates the efficacy of rosemary extract (RE) in stabilizing structured lipids (SL) developed using perilla seed oil (PSO) and palmolein (PO) under accelerated storage conditions. The oil samples, comprising PSO, Blend, and SL formulations with and without RE (1500 ppm) and BHT (200 ppm), were studied for their storage stability during a 30 day storage period at 65 °C, with the analysis carried out at 6 day intervals. Oxidative properties were comprehensively assessed, including both physical attributes (color, viscosity, and refractive index) and chemical parameters (peroxide value, free fatty acid (FFA), p-anisidine value, TOTOX value, conjugated dienes, and trienes). The results demonstrated that RE-enriched oil samples exhibited significantly higher oxidative stability (p < 0.05) compared to the control group. SL added with 1500 ppm of RE exhibited notable enhancements in quality parameters, showcasing reductions in FFA, TOTOX value, conjugated diene, and triene value by 44.01%, 35.42, 39.03, and 47.36, respectively, when compared to SL without any antioxidant. The RE at 1500 ppm concentration showed a similar effect as the synthetic antioxidant BHT at 200 ppm. Also, the RE demonstrated potent inhibition of the oxidation of polyunsaturated fatty acids, thereby contributing to the improved oxidative stability of the SLs. Furthermore, SL with RE also exhibited reduced degradation of the tocopherol content and total phenolic content during the storage period. Principal component analysis demonstrated that SL and blend followed similar oxidative characteristics as they fell within the same quadrant. These findings underscore RE as a potent source of antioxidants capable of scavenging free radicals and enhancing the oxidative stability of omega-3 fatty acid-rich SLs.

Development of Blend Beverages from Guava (Psidium guajava L.), Strawberry (Fragaria ananassa Duch.) and Ginger (Zingiber officinale Roscoe)

The present investigation was carried out at Post Graduate Laboratory, Department of Post Harvest Management, College of Horticulture &amp; Forestry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya-224229, U.P. India during 2023. The results show that, palatable RTS blend beverages can be developed from 10% blend comprising 50% guava pulp + 25% strawberry pulp + 25% ginger juice adjusted to 13% Total soluble solids, 0.30% acidity and incorporated with 120 ppm Benzoic Acid. During the storage period TSS, acidity, reducing sugars and total sugars increased whereas, ascorbic acid (vitamin-C), non-reducing sugar and organoleptic quality decreased with the advancement of storage period. The developed RTS can be stored for 3 months with acceptable quality at room temperature.

Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

PurposeThe utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.Design/methodology/approachOilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.FindingsThe L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.Research limitations/implicationsOilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.Practical implicationsPlant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.Social implicationsThanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.Originality/valueAs result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.