Storage Time Research Articles

Cross-Docking Layout Optimization in FlexSim Software Based on Cold Chain 4PL Company

The paper highlights the potential of cross-docking to reduce storage time and costs. The study addresses evolving market demands that push logistics providers to adopt new technologies for operational efficiency, emphasizing the often-overlooked importance of optimizing cross-docking layouts. The research, conducted in two phases, first analyzed the current warehouse layout (Variant I) to identify inefficiencies and then designed a new layout (Variant II) that was simulated using FlexSim 2022 software. The results showed significant improvements with the new layout, including a 35% increase in deliveries and a 3.23% reduction in forklift travel distances, leading to lower operational costs. Even minor adjustments in the warehouse design proved to enhance logistics efficiency, particularly during peak demand periods like holidays. The study demonstrates how FlexSim software can be applied in cold chain logistics to optimize warehouse operations, underscoring the benefits of cross-docking for cost-effective logistics management.

Amino Acid Profile of Goat Milk Kefir with Lacticasei bacillus casei AP and Oat Milk during Storage

Background: Accurate and up-to-date information about amino acid profile is crucial in the production and promotion of dairy products and fermented milk because both components contribute to the nutritional and market value of the dairy products. Methods: This study aims to evaluate the amino acid profile of goat milk kefir supplemented with Lacticaseibacillus casei AP, oat milk or both during 14-day storage using the gas chromatography method. Result: The results demonstrated that Lacticaseibacillus casei AP and oat milk incorporated into kefir production significantly affected amino acids (aspartac acid, glutamic acid, tyrosine, valin, phenylalanine, ileusin and leucine).The dominant amino acids in the treatments were phenylalanine (46.66 ppm), glutamic acid (40.40 ppm) and lysine (23.91 ppm). The storage time only significantly reduced the amount of valine. Conclusively, incorporating Lacticaseibacillus casei AP, oat milk or both into goat milk kefir did not negatively affect the amino acid profile during storage time.

Rapid determination of postmortal changes in the protein profile of common carp (Cyprinus carpio) fillet powered by MALDI-TOF—the effect of storage temperature and time

Rapid determination of postmortal changes in the protein profile of common carp (Cyprinus carpio) fillet powered by MALDI-TOF—the effect of storage temperature and time

Cold storage promotes germination and colonization of arbuscular mycorrhizal fungal hyphae as propagules

The inoculants of arbuscular mycorrhizal fungi (AMF) propagated by the in vitro culture system is important in scientific research; however, the long-term storage reduces the spore germination rate. The propagules of AMF consist of three components, including spores, hyphae and colonized root fragments. It is well known that cold storage can improve the germination rate of AMF spores, with limited investigations on the germination of other propagules. In this study, AMF inoculants were stored at 25°C or at 4°C (cold storage) to investigate the effect of cold storage on the propagule viability of the AMF Rhizophagus irregularis DAOM197198. The germination rate of propagules (spores, hyphae, root fragments) and their colonization ability were determined at 3 and 6 months after storage. The results showed that the spore germination rate remained unchanged after storage for 0 and 1 month at 25°C, but decreased rapidly after storage for 3 months. Furthermore, we investigated the hyphal germination rate for the first time. The germination rates of spores, hyphae and root fragments were significantly higher under cold storage compared to those at 25°C. Additionally, we classified the germ tubes of hypha into two types: long-type (L-type) and short type (S-type). The germination rate and the proportion of L-type germ tubes of hyphae significantly increased with cold storage time, which was conducive to colonization. The results of mycorrhizal colonization confirmed that cold storage significantly increased the colonization of hypha compared with 25°C treatment. Cold storage may break the dormancy of AMF propagules and activate related enzymes to promote the germination and colonization of propagules, which needs further investigation.

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Pea protein is a promising ingredient for plant-based cheese production but has poor consumer acceptance due to intrinsic beany flavors. Fermentation could potentially decrease these off-flavors while also producing desirable cheese-like aromas. Pea protein emulsion gels were fermented using four different bacterial blends for 16 weeks with and without the crosslinking enzyme transglutaminase. The volatile organic compound (VOC) profiles were assessed by GC–MS and the peptide profile was measured by LC-MS/MS during storage. VOC production was mainly affected by the composition of the bacterial blends, followed by storage time. Crosslinking of the protein gel structure had minimal impact on VOC production. The peptide-level profiling revealed that crosslinking can reduce peptide size and the production of bitterness-like peptides in some blends. This study provides insights into the effect of bacterial blends, storage time, and enzymatic crosslinking on the production of volatile components and peptides related to aroma and peptide profiles for pea protein.

The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice

Avocado juice usage is a global challenge due to microbial and lipid oxidation, leading to the use of synthetic preservatives to prolong shelf life and maintain quality. Concerns about the negative health impacts of chemical additives are leading consumers to shift towards natural preservatives like cinnamon powder in avocado juice production. The study investigates the impact of cinnamon extract concentration ratio and storage time on avocado juice's quality, shelf life, physiochemical, antimicrobial, and sensory properties. Avocado juice was produced at different ratios of cinnamon extract (C0 = 0, C1 = 1, C2 = 2, and C3 = 3 %) and stored for 0, 4, 8, and 12 h. The study found that increasing cinnamon extract concentration enhances sensory properties of avocado juice and decreases physiochemical properties except pH value. However, as the storage time increased, the physicochemical, microbial and sensory properties of avocado decreased. The study found high microbial load and less preferred sensory attributes of avocado juice with low cinnamon extract percentage and long storage time. Cinnamon extract, with its antimicrobial and antioxidant properties, has potential as a natural preservative for avocado juice, potentially extending shelf life and preserving juice quality. Governments, food policy makers, and cafeteria owners should use cinnamon extract to prolong avocado juice shelf life.

Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of cabernet sauvignon wine

To investigate the effects of origin and storage time on wine quality, HPLC and HS-SPME-GC–MS were employed to analyze the chemical compositions and VOCs of Cabernet Sauvignon wines from four sub-regions in Xinjiang and with five storage times. Results showed that most of the organic acids were reduced and the anti-oxidant activity decreased during storage. Wines from different regions exhibited differences in the contents of gallic acid, (+)-catechin and (−)-epicatechin. A total of 68 VOCs were identified, with esters and alcohols being the most dominant VOCs. In total, nine VOCs with OAV > 1 were detected in all samples, impacting wine flavor. Cabernet Sauvignon wines were differentiated using PCA and OPLS-DA. 15 and 17 chemical markers were screened based on VIP > 1 for wine of different sub-regions and bottle storage times, respectively. This research provides a data reference for quality characterization of wines obtained from different sub-regions and bottle storage times in Xinjiang.

Impact of storage period on hatching egg quality, extra-embryonic structures, embryo morphometry, hatchability, and Rosa 1 chick quality

Storage duration affects the biological value of hatching eggs. The study evaluated the composition and characteristics of hatching eggs from Rosa 1 hens, the morphometric traits of embryos and chicks, and hatching results based on storage time. A total of 1200 hatching eggs were divided into three groups: NS (control, non-stored), S4 (stored up to day 4), and S7 (stored up to day 7). Storage conditions were 17°C and approx. 60% relative humidity. Each group’s egg quality was measured for 30 eggs. Weight loss during storage was monitored. Lysozyme activity and viscosity were analyzed from fresh eggs and incubated eggs on days 7 and 14, using thin and thick albumen or amniotic fluid. Embryo morphometry was measured on days 7, 10, 14, and 18, and post-hatching results and the quality of one-day-old chicks were assessed. Eggs stored for 7 days (S7) had higher (P<0.05) weight loss compared to the NS group. The proportions of eggshell and yolk increased (P<0.05) after storage, and the yolk index decreased. Vitelline membrane strength was lower (P<0.001) in the S4 and S7 groups than in the NS group. The lowest (P<0.05) pH levels of thin, thick albumen and yolk were observed in the NS group. Lysozyme activity increased (P<0.001) in the thin albumen of eggs in the NS and S4 groups and the thick albumen from the NS group than in others. On day 7 of incubation, group S7 showed higher (P<0.05) lysozyme activity in thick albumen, with no activity in amniotic fluid. By day 14, lysozyme activity increased (P<0.001) in group S7’s thick albumen and S4 and S7 groups’ amniotic fluid. Viscosity was highest (P<0.05) in fresh eggs’ thin and thick albumen from group S7, but on day 7, thick albumen viscosity was lowest. On day 14, amniotic fluid viscosity was higher (P=0.009) in group S4 than in NS. Seven-day-old embryos in group S7 had lower (P=0.004) weight than others. Eye diameter in S7 embryos was also smaller on days 7 and 18. On day 10, NS group embryos had shorter body diagonal lengths. Storage up to 7 days adversely affected hatching efficiency. Storage affected the navel area of one-day-old chicks, with the highest neck length in male chicks from group S4 and the lowest in females from group S4. It is concluded that egg storage at 17°C and 60% relative humidity could be limited to 4 days to maintain hatchability and qualitative features.

Impact of Storage Temperature on Physical Stability and Protein-Lipid Co-oxidation in Whey Protein functional Emulsions.

The aim of this study was to investigate the effect of different storage temperatures (4°C, 25°C and 45°C, denoted as T-4, T-25 and T-45, respectively) on the physical stability and protein-lipid co-oxidation of whey protein functional emulsions during the storage period at storage times of 1, 2, 3 and 6 months. At the 6th month of storage, samples stored at 45°C were less physically stable than samples stored at 4°C, as evidenced by an increase in particle size (5.50%), a decrease in zeta potential (7.93%), and a decrease in adsorbed protein concentration (36.8%). The most severe protein-lipid co-oxidation was induced in whey protein functional emulsions under 45°C temperature conditions with increasing storage time. Protein oxidation products (carbonyls, N′-formyl-L-kynurenine, and sulfhydryl groups) and lipid oxidation products (lipid hydroperoxides, thiobarbituric acid reactive substances) were at their highest levels, and significant molecular changes were observed in the molecules of adsorbed protein or unadsorbed proteins. As the storage temperature rises it exposes the active sites such as internal sulfhydryl and hydrophobic groups in the protein, promoting cross-linking and aggregation. Cluster and correlation analyses showed that protein-lipid co-oxidation of emulsions inevitably occurs during storage, but low-temperature storage can delay this process. This study is of guiding significance for the quality maintenance of functional nutritional emulsions and the selection of storage conditions. In addition, this study may provide clearer solutions to the problems of whey protein denaturation and formation of lipid oxides caused by protein-lipid co-oxidation in the food industry, as well as to the problem of increasing the shelf life of products by choosing the appropriate storage, packaging, and transportation temperatures.

Effect of Storage Temperature on Fruit Hardness and Anthocyanin Biosynthesis in Red Peeled Banana (Musa acuminata Hongmeiren)

Bananas (Musa spp.) are a popular tropical fruit grown worldwide and are typically harvested when 70% to 80% plump. Postharvest storage is crucial for maintaining fruit quality, with temperature playing a key role due to banana sensitivity to low temperatures. Red peeled bananas, such as the cultivar Hongmeiren, stand out for their unique red peel and pink pulp when ripe. These bananas offer nutritional benefits and are rich in anthocyanins compared with yellow bananas. This study focused on the hardness change, anthocyanin content, and the expression of related genes in red peeled bananas at different temperatures. Results showed that pulp hardness reached an edible state after 4 days at 19 and 25 °C, with stability thereafter. Storage time at 10 °C was longer and anthocyanin content remained stable across temperatures. Gene expression analysis indicated that genes including MaPAL, MaCHS, MaCHI, MaDFR, and MaANS related to anthocyanin synthesis were highly expressed at 10 °C, potentially preserving anthocyanin content and fruit appearance. Although higher anthocyanin content was observed at 19 and 25 °C, black spots appeared on the fruit peel after 8 days, affecting its quality. After 30 days of storage at 10 °C, a significant number of black spots appeared on the peel of the fruit, leading to a gradual loss of its nutritional value. This study indicates that red peeled bananas can be stored for longer periods while maintaining their appearance quality at 10 °C, as opposed to 19 and 25 °C. Hence, it is recommended to store red peeled bananas at low temperatures, especially following ethylene treatment or during periods of high temperatures.

Influence of storage time of fermented soghurt on the changes in fat and protein biomolecules through Confocal Laser Scanning Microscopy (CLSM) under refrigeration condition

The aim of the study is to assess the significance of storage duration on fermented Soghurt (soy curd), focusing on changes in fat and protein biomolecules analyzing with CLSM, viscosity measurements, and particle size distributions under refrigerated conditions. Soghurt prepared with 1% yogurt culture (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was analyzed for storage stability under refrigerated conditions for up to 15 days measuring the pH, acidity, microbial counts, viscosity, particle size distribution and scanning electron microscopy for structural analysis. Even though lactic counts were not affected significantly during the storage periods, yeast & mold counts and coliform counts were absent up to 15 days during the storage. However, the product could be stored upto 7 days under refrigeration condition (6–8 °C). During the storage period, it was observed that the viscosity of soghurt increased with increase in storage time. Particle size distribution was estimated during the entire storage periods for soghurt and it was observed that smaller particle was mostly found in the range of 3.0–50.0 µm while bigger particles were in the range of 57.0–910.0 µm. Further, larger aggregates with big particle sizes were observed during prolonged storage period. The CLSM study showed the appearance of proteins and fats being dispersed slowly during the storage due to the proteolytic and lipolytic activities of yoghurt cultures after 5 days of storage under refrigeration condition.

Development of konjac glucomannan-based active-intelligent emulsion films loaded with different curcumin-metal chelates: Stability, antioxidant, fresh-keeping and freshness detection properties

The aim of this study was to develop konjac glucomannan (KGM)-based active-intelligent emulsion films loaded with different curcumin-metal chelates, where six types of films were prepared and their corresponding properties were investigated. The FTIR and XRD results showed that curcumin chelated with metal ions successfully. Moreover, curcumin-Ca chelate had the best thermal stability and antioxidant activity with the DPPH and ABTS radical-scavenging activity values of 38.28 % and 22.79 %, respectively. Furthermore, the results of microstructure and contact angle showed that chelation with metal ions improved the interfacial interactions between curcumin-metal chelates and film matrix. Interestingly, KGM-based active-intelligent emulsion films loaded with curcumin-Ca chelate (Type IV film) displayed the best thermal stability with the highest temperature of maximum weight loss at 380 °C, the best mechanical property, the highest total phenol content (17.31 mg gallic acid/g film), as well as the best antioxidant activity with DPPH and ABTS radical-scavenging activity values of 69.24 % and 58.66 %, respectively, and the best antibacterial activity. Consequently, Type IV film was used for the fresh-keeping and freshness detection of pork. The results showed that the pork packaged with Type IV film displayed excellent fresh-keeping properties, including reducing the increase rate of volatile basic nitrogen (TVB-N) and pH values and the decrease rate of hardness and elasticity of pork during storage time. Meanwhile, the color of Type IV film gradually changed from yellow to red. Therefore, this study suggested that KGM-based active-intelligent emulsion films have great potential application in the fresh-keeping and freshness detection of fresh meat.

Platelet ultrastructural changes stored at room temperature versus cold storage observed by electron microscopy and structured illumination microscopy

Our study seeks to provide a theoretical foundation for the clinical use of Cold-stored platelets (CSPs) by interpreting ultrastructural images and quantitatively analyzing structural changes. CSPs, room temperature-stored platelets (RTPs), and delayed cold stored platelets(Delayed-CSPs) were continuously observed using scanning electron microscopy and transmission electron microscopy at 8 time points. Super-resolution fluorescence microscopy was employed to observe changes in platelet microtubules and mitochondrial structure and function, while platelet counts, metabolism, and relevant functional indicators were measured concurrently. Quantitative statistical analysis of platelet size, morphology, canalicular systems, and five organelles was performed under electron microscopy. CSPs stored for 1 day, platelet shape changed from circular or elliptical to spherical, with size decreasing from 2.8 × 2.2µm to 2.0 × 2.0µm. CSPs occurred wrinkling and reorganization of platelet microtubule proteins, with organelles aggregating towards the central region. CSPs stored for 14 days and Delayed-CSPs for 10 days exhibited numerous structurally intact and active cells. The structure-intact active cells in both group were 92% . RTPs stored for 5 and 7 days showed minimal changes in size, a normal microtubule skeleton, and were primarily in a resting state. However, RTPs stored for 10 and 14 days displayed swelling, irregular disintegration of the microtubule skeleton, and the presence of membranous structures and vacuolated cells,the structure-intact active cells was only 45% and 7%, respectively. Our findings confirmed that the maximum storage time of platelets was 5-7 days for RTPs, within 10 days for Delayed-CSPs, and 14 days for CSPs.

Changes of the bacterial and fungal populations present in organic dark leafy green vegetable juices during refrigerated storage

Dark leafy green vegetable juices (DLGVJs), prepared with vegetables such as kale and chard, have shown substantial market growth in the past decade due to its profound health benefits. Unfortunately, as an innovative product, there was limited research focusing on DLGVJs. This study aimed to bridge key critical knowledge gaps associated with the microbial quality and shelf life of DLGVJs and elucidate the changes in both physicochemical and microbial properties of different organic DLGVJs during refrigerated storage. Culture-dependent and culture-independent analytical methods were applied to profile the bacterial and fungal populations in three organic DLGVJs (kale, chard, and collard greens) during refrigeration. Plate count results showed that the initial total aerobic plate counts (APC) ranged from 6.49 ± 0.03 to 6.74 ± 0.08 Log CFU/mL, and the initial total fungal counts ranged from 5.19 ± 0.06 to 6.75 ± 0.04 Log CFU/mL in fresh DLGVJs. During refrigerated storage the pH of DLGVJs decreased as the storage time increased and the redness of the juices increased as well. The culture-dependent analysis revealed bacterial counts initially increased and then declined, while fungal counts showed an initial decrease followed by an increase. By the end of the storage, the highest APC and fungal population were observed in kale juice and chard juice (7.03 ± 0.05 and 6.70 ± 0.03 Log CFU/mL) respectively. 16S rRNA sequencing results showed that the dominant bacterial genera of spoiled DLGVJs at the end of storage included Serratia, Leuconostoc, and Hafnia-obesumbacterium, and the major spoilage fungal were composed of Mrakia, Filobasidium, and Vishniacozyma. Results of this study provide insights into the microbial populations present in DLGVJs and the dominant spoilage genera during refrigerated storage, laying the foundation for the development of intervention strategies in the future.

Quality maintenance and metabolite changes of grape berry treated by high voltage alternating electric field during near-freezing temperature storage

High Voltage Alternating Electric Field (HVAEF), as an emerging postharvest preservation technology, is environmentally friendly and has garnered significant attention from scholars. This study investigated the effects of HVAEF on the postharvest quality and metabolite changes in ‘Shine Muscat’ grapes stored at near-freezing temperatures. The results demonstrated that HVAEF halved the weight loss and decay rate, inhibited browning by preserving polyphenol content, and reduced polyphenol oxidase and peroxidase activities, thereby extending the storage time by more than 20 days. Metabolomic analysis of the grape berries from the upper, middle, and bottom parts of the bunch revealed that the upper berries contained higher sugar levels and were more significantly influenced by HVAEF treatment. Additionally, HVAEF notably reduced the accumulation of amino acids, such as valine, leucine, and lysine, compared to the control. This study provides new insights into the enhancement of quality in fresh fruits and vegetables through HVAEF technology.

High acid-base tolerance and long storage time lanthanum cerium co-doped carbon quantum dots for Fe3+ detection

In this paper, lanthanum and cerium co-doped carbon quantum dots (LaCe-CQDs) was firstly synthesized by one step hydrothermal method. The obtained LaCe-CQDs shown sable fluorescence properties with pH values from 3 to 9 and after 4 weeks of storage. The average particle size of LaCe-CQDs, with excitation and emission wavelengths of 350 nm and 446 nm, is 3.27 ± 0.12 nm. Selective analysis of various metal ions revealed the sensitivity of LaCe-CQDs towards Fe3+ ions. Within the 0–60 μM, the fluorescence intensity exhibits a strong linear correlation with the concentration of Fe3+. The limit of detection (LOD) was determined to be 0.753 μM. Additionally, the accuracy of LaCe-CQDs were demonstrated in natural water samples. Therefore, LaCe-CQDs are a promising sensor for Fe3+ detection.

Effect of precooking time on the quality of noodles with different frozen storage time

Effect of precooking time on the quality of noodles with different frozen storage time

Enhancing accuracy and reproducibility in asphalt VOCs qualitative and quantitative analysis: Insights from laboratory studies on emission characteristics

Asphalt pavement will emit Volatile Organic Compounds (VOCs) during life cycle, posing environmental and health risks. Precise understanding of the emission characteristics of asphalt VOCs will facilitate the formulation of targeted measures for reducing emissions. Simulating the emission characteristics of VOCs from asphalt under laboratory conditions is an effective method for predicting asphalt VOCs pollution and implementing effective control measures. In this study, a quality control method for qualitative and quantitative detection of asphalt VOCs in laboratory settings was established based on sample storage time, asphalt sources, and temperature sensor positions. Furthermore, the study investigated the influence of mixing speed and sampling pump speed during asphalt VOCs generation on the emission characteristics. The results demonstrate that the quality control methods exhibit excellent reproducibility and reliability, making them valuable for future research and emission control strategies. Furthermore, the total concentration of asphalt VOCs increases with higher mixing speeds, but stabilizes when the mixing speed reaches 750–1250 r/min. As mixing speed increases, the proportion of alkane groups significantly decreases, while the proportion of aldehydes markedly increases, with the overall proportion remaining relatively stable. Decreasing sampling pump speed leads to a gradual increase in asphalt VOCs concentration. At lower pump speeds, a nonlinear increase in concentration occurs due to VOCs enrichment effects. Asphalt VOCs concentrations exhibit a proportional increase with sampling pump speeds exceeding 1000 ml/min. Finally, based on the results of the three-level analysis of "total concentration-group-substance" and taking into account the energy consumption, it is recommended that the mixing speed be set at 1000 r/min and the sampling pump speed be set at 1000 ml/min for the generation and collection of asphalt-related VOCs. This study can provide a reliable method for generating and collecting asphalt-related VOCs and offer critical insights for optimizing VOCs emission reduction strategies.

Stability of large yellow croaker (Pseudosciaena crocea) as affected by temperature abuse during frozen storage: Quality attributes, myofibril characteristics, and microstructure

Temperature abuse occurs frequently during transportation and frozen storage, which affects the quality of frozen aquatic products. Recrystallization generated by temperature abuse leads to irreversible damage to the muscle tissue and microstructure, and exacerbates undesirable oxidation reactions, thus reducing the quality of frozen aquatic products. In this study, a modeling system of temperature abuse alternating between −24 °C and −7 °C was established to evaluate the effect of temperature abuse on the stability of frozen large yellow croaker. The results revealed that temperature abuse caused water migration with the extension of storage time, as well as poorer texture, color, and freshness. Furthermore, the structure of myofibrillar protein (MP) was severely damaged, with a gradual decrease in total sulfhydryl groups and Ca2+-ATPase activity, a loosening of the secondary structure, and a disruption of the protein conformation. The confocal laser scanning microscopy (CLSM) analysis also found that temperature abuse exacerbated protein aggregation. Therefore, temperature abuse during transportation and frozen storage could affect the stability of large yellow croaker negatively, and it mainly originated from the growth of ice crystals and the effect of recrystallization. The study was supposed to provide new insights into the improvement of frozen aquatic products quality.

Effectiveness of Ozone Treatment and Packaging Techniques in Preserving Taiwanese Domestic Beef During Refrigerated Storage.

This study investigates the efficacy of ozone treatment combined with different packaging methods on the preservation of Taiwanese domestically produced beef during refrigerated storage. The preservation of fresh beef is crucial for ensuring food safety and quality; we do not know whether changing the packaging method can mitigate the negative effects of ozone on meat and even enhance its positive impact. Beef samples were treated with ozone and packaged using the vacuum or PVDC-tray methods, then stored at 4 °C for 7 days. The results show that ozone treatment effectively inhibited microbial (total plate count, Salmonella, and Escherichia coli) growth (p < 0.05). Vacuum packaging maintained lower TBARS values (p < 0.05) and metmyoglobin percentages compared to PVDC-tray packaging (p < 0.05). The L* values of all treatments increased over storage time, with significant differences observed between days 0 and 7. Ozone treatment combined with vacuum packaging demonstrated promising results in inhibiting microbial growth and preserving beef quality during refrigerated storage. These findings contribute to enhancing the safety and shelf life of Taiwanese domestically produced beef, potentially benefiting both producers and consumers.