Preservation Technology Research Articles

Effect of Near-Freezing Storage Combined with High-Voltage Electric Fields on the Freshness of Large Yellow Croaker.

Seafood is highly perishable after being caught, making effective preservation technology essential. A few studies have explored the mechanisms of near-freezing storage combined with high-voltage electric fields for seafood preservation. This study uses near-freezing storage at -1 °C in conjunction with three high-voltage electric fields (5 kV/m, 8 kV/m, and 16 kV/m) to store large yellow croakers for 21 days and assesses their quality through sensory evaluation, pH values, malondialdehyde, total volatile basic nitrogen, and total viable counts. The results indicate that high-voltage electric fields effectively inhibit endogenous enzyme activity and microbial growth while reducing lipid oxidation in large yellow croakers. The preservation effect is optimal at an electric field strength of 16 kV/m, extending their shelf life by 9 days. These findings offer valuable theoretical and data-driven insights for applying near-freezing storage and electric field preservation technology in cross-regional fish transportation.

Effectiveness of Essential Oil Component Cocrystals Against Food Spoilage Bacteria

AbstractImproving food preservation technologies is a key aspect in the struggle to reduce global food waste, and natural antimicrobial substances, such as essential oil (EO) components represent very promising food preserving agent. However, their intrinsic chemico‐physical properties, such as the low melting point, low water solubility and high volatility, pose some practical difficulties in exploiting them for practical applications. Cocrystallization is used to stabilize liquid or volatile EO components providing them whit a crystalline environment, thus improving their potential application as antibacterial agents. Five EO active ingredients (THY = thymol, CAR = carvacrol, EUG = eugenol, CAD = trans‐cinnamaldehyde, and VAN = o‐vanillin) and two coformers (INA = Isonicotinamide, and HBA = 4‐hydroxybenzoic acid) have been combined and the corresponding cocrystals have been studied for their potential inhibiting effect against four food spoilage bacteria (Bacillus thuringiensis, Enterobacter cloacae, Pseudomonas fluorescens, and Serratia marcescens). The structures of the five cocrystals have been used to derive structure‐activity relationships in terms of release energy of the active ingredients form the crystalline environment, and a correlation has been derived with the Intermolecular Interaction Energies of the EO molecules.

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

SummaryPulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists.

Out-of-pocket fertility preservation expenses: data from a Japanese nationwide multicenter survey

BackgroundThe expenses related to fertility preservation or subsequent assisted reproductive treatments are significant for adolescents and young adult patients in Japan’s current healthcare system. With fertility preservation becoming more widespread in developed countries, it is expected that these costs will be covered by insurance or subsidies. It is critical for patients, healthcare providers, and the government to know the costs that patients will be responsible for. In Japan, the costs of fertility preservation and subsequent assisted reproductive technology are not covered by insurance, but patients can apply for subsidies from the local and central governments if certain conditions are met. Presently, the above-mentioned costs, as well as the amount paid by the patient, vary by facility. Therefore, it is essential to ensure patients’ continued access to necessary medical care despite the associated costs.MethodsIn this study, questionnaires were mailed to 186 certified fertility preservation facilities in Japan to assess patients who had undergone fertility preservation or assisted reproduction. The questionnaires were sent between October 27, 2023 and March 31, 2024, with 140 of the 186 facilities responding (response rate: 75.3%).ResultsOur findings show that approximately one-third of the costs was borne by the patients.ConclusionGiven these circumstances, sustainable pricing and insurance coverage are necessary for both patients and facilities.

Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study

A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-fold after TT and OH treatment, respectively, due to rupturing of cells under heat stress and release of intracellular AA. Dehydroascorbic acid (DHA) content did not change considerably after TT and PF treatment but significantly decreased after HP and OH treatment. TT treatment offered the highest total vitamin C retention. The B vitamins remained largely unchanged after processing, with the highest loss of 34 % for riboflavin in OH-treated samples. All the technologies resulted in similar color retention after processing. The study concludes with a standardized comparison of mainstream preservation technologies using pilot-scale equipment. Such an approach significantly increases the applicability of the results presented in the study.

Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies.

Foodborne harmful bacteria not only cause waste of fresh food, but also pose a major threat to human health. Among many new sterilization and preservation technologies, photodynamic inactivation (PDI) has the advantages of low-cost, broad-spectrum, energy-saving, nontoxic, and high efficiency. In particular, PDI based on edible photosensitizers (PSs) has a broader application prospect due to edible, accessible, and renewable features, it also can maximize the retention of the nutritional characteristics and sensory quality of the food. Therefore, it is meaningful and necessary to review edible PSs and edible PSs-mediated PDI, which can help to arouse interest and concern and promote the further development of edible PSs-mediated PDI in the future field of nonthermally sterilized food preservation. Herein, the classification and modification of edible PSs, PS-mediated in vivo and PS-mediated in vitro mechanism of PDI, strengthening strategy to improve PDI efficiency by the structure change synergistic and multitechnical means, as well as the application in fresh food preservation were reviewed systematically. Finally, the deficiency and possible future perspectives of edible PSs-mediated PDI were articulated. This review aimed to provide new perspective for the future food preservation and microbial control.

Improving mango shelf-life using PVA composite films prepared with Zn-doped carbon quantum dots derived from crayfish shells

Food packaging plays a vital role in preserving various agricultural and food commodities for postharvest management. This study aimed to investigate postharvest preservation technologies for mangoes using composite films made from polyvinyl alcohol (PVA) and Zn-doped carbon quantum dots (Zn-CQDs). The results showed a marked increase in the antibacterial potential of the composite films after Zn doping. Furthermore, the addition of Zn-CQDs significantly improved the mechanical properties, thermal stability and ultraviolet absorption of the Zn-CQDs/PVA composite films. In addition, the mango preservation experiment demonstrated that the 5% Zn-CQDs/PVA composite film was effective in delaying the decline in mango hardness (the composite film group was 63.2% higher than the control), VC content (the composite film group was 27.5% higher than the control), titratable acid content (the composite film group was 149% higher than the control), and the incline of disease index (the composite film group was 23.1% lower than the control), total soluble solids (the composite film group was 27.3% lower than the control), and weight loss rate (the composite film group was 25.7% lower than the control). These findings suggest that the Zn-CQDs/PVA composite films hold great potential as a new type of active packaging in the food industry.

Optimization and Detection of Freshness Biomarkers of Atlantic Salmon Subjected to Different Vacuum Packaging Conditions during Storage at 0 °C by Metabolomics and Molecular Docking.

The freshness of Atlantic salmon is influenced mainly by tissue metabolism, which in turn is affected by storage time and conditions. The alterations in taste profiles and nutritional values of salmon when packaged using vacuum methods have not been fully understood, and the factors contributing to these changes require further research. In this work, the extraction method for flavor nutrients from salmon was optimized via the Plackett-Burman (PB) test. A sensitive and rapid targeted metabolomics method for the simultaneous determination of 34 nutrients was successfully established via ultra-performance liquid chromatography-triple quadrupole/linear ion trap composite mass spectrometry (UHPLC-QTRAP/MS), and various nutritional compositions during storage at 0 °C under different vacuum conditions (0 kPa or -90 kPa) for 4 and 8 days were analyzed. Results showed that storage time had a significant effect on salmon metabolism. The total amino acids decreased by 62.95% and 65.89% at 0 kPa and -90 kPa, respectively. Notably, a marked reduction in histidine after 8 days at -90 kPa may have diminished bitterness, while decreased levels of umami-tasting amino acids like glutamine and aspartic acid affected the overall flavor profile. Overall, the packaging conditions at 0 °C and 0 kPa were more suitable for the preservation of most nutrients in salmon. Pathway enrichment analysis revealed that the reduction in substances was mainly related to the alanine, aspartate, and glutamate metabolism pathways. Alanine, inosine, and histidine, whose levels changed significantly, can bind to the typical umami taste receptor TIR1/TIR3 and can be biomarkers to monitor and determine the freshness or spoilage of salmon after 4-8 days of storage. This study revealed the changes in small-molecule nutrients in salmon during storage under different packaging conditions, which provides a reference for the packaging preservation technology of fresh salmon and new ideas for the evaluation of salmon quality and determination of freshness.

Privacy preserving technology in ophthalmology.

Patient privacy protection is a critical focus in medical practice. Advances over the past decade in big data have led to the digitization of medical records, making medical data increasingly accessible through frequent data sharing and online communication. Periocular features, iris, and fundus images all contain biometric characteristics of patients, making privacy protection in ophthalmology particularly important. Consequently, privacy-preserving technologies have emerged, and are reviewed in this study. Recent findings indicate that general medical privacy-preserving technologies, such as federated learning and blockchain, have been gradually applied in ophthalmology. However, the exploration of privacy protection techniques of specific ophthalmic examinations, like digital mask, is still limited. Moreover, we have observed advancements in addressing ophthalmic ethical issues related to privacy protection in the era of big data, such as algorithm fairness and explainability. Future privacy protection for ophthalmic patients still faces challenges and requires improved strategies. Progress in privacy protection technology for ophthalmology will continue to promote a better healthcare environment and patient experience, as well as more effective data sharing and scientific research.

Sub-zero non-freezing of vascularized composite allografts in a rodent partial hindlimb model

Ischemia is a major limiting factor in Vascularized Composite Allotransplantation (VCA) as irreversible muscular injury can occur after as early as 4–6 h of static cold storage (SCS). Organ preservation technologies have led to the development of storage protocols extending rat liver ex vivo preservation up to 4 days. Development of such a protocol for VCAs has the added challenge of inherent ice nucleating factors of the graft, therefore, this study focused on developing a robust protocol for VCA supercooling. Rodent partial hindlimbs underwent subnormothermic machine perfusion (SNMP) with several loading solutions, followed by a storage solution with cryoprotective agents (CPA) developed for VCAs. Storage occurred in suspended animation for 24h and VCAs were recovered using SNMP with modified Steen. This study shows a robust VCA supercooling preservation protocol in a rodent model. Further optimization is expected to allow for its application in a transplantation model, which would be a breakthrough in the field of VCA preservation.

Optimization of structural reinforcement assessment for architectural heritage digital twins based on LiDAR and multi-source remote sensing

This study investigates the geometric modelling of architectural heritage digital twins constructed based on multi-source point cloud data and its effectiveness in structural reinforcement assessment. Particular emphasis has been placed on the use of static stiffness rules to identify areas of structural weakness in the geometric models of digital twins and the need for their reinforcement, in order to prevent potential structural problems and to ensure the long-term preservation of the built heritage. Taking Yingxian wooden pagoda as a study case, based on the collection of multi-source point cloud data, the digital twin geometric model is constructed through fine modelling, decoupling of digital models, and geometric transformation. This enhances the true reflection of the column-architrave structure morphology, providing a more accurate model for structural stress analysis. Based on verifying the accuracy of the digital twin geometric model, the instability conditions are identified through static stiffness rules and the deformation values at multiple points are analyzed, enabling precise identification of weak areas in the column-architrave structure. Two types of reinforcement measures are designed and simulated for the structural weak areas identified through the geometric modelling, and the optimal reinforcement scheme is obtained after detailed analysis, according to which specific adjustments and optimization strategies are proposed to enhance the overall stability and durability of the structure. The results showed that the maximum deformation value of 4.65 mm existed in column M2W23, which required reinforcement. Aluminum reinforcement reduced the deformation to 3.5 mm (24.7% reduction), while CFRP fabric reinforcement was more effective, reducing the deformation to 2.8 mm (39.7% reduction), showing high stability. The research results demonstrate the potential application of digital twin technology in architectural heritage preservation and restoration, providing methodological and empirical guidance for heritage preservation research.

Long-term hypothermic storage of oocytes of the European common frog Rana temporaria at various pressure regimes in gas mixtures based on oxygen, carbon monoxide, and nitrous oxide

In recent years, the challenge of preserving amphibian biodiversity has increasingly been addressed through technologies for the short-term storage of unfertilized spawn at low positive temperatures. Previously the possibility of using a 6.5 atm gaseous mixture of carbon monoxide and oxygen for prolonged hypothermic preservation of unfertilized oocytes for more than 4 days was shown. This study aimed to investigate the viability of oocytes R. temporaria preserved under conditions of hypothermia at 2.5, 3 and 6.5 excess atm pressure in the various gas mixture compositions (CO, N2O, O2) and pure oxygen. The use of pressure up to 3 excess atmospheres was significantly beneficial compared to 6.5 atm at the 7 days storage period. The results indicate that oxygen pressure is a critical factor in maintaining oocyte viability. Admixing CO or N2O to oxygen reduced variability in the results but did not significantly affect the measured indicators (fertilization, hatching) in the experimental groups. The composition CO + O2 (0.5/3.5 ratio, 3 excess atm) reliably extended the shelf life of viable oocytes, indistinguishable from native controls by fertilization and hatching rates, to 4 days. After 7 days, oocytes exhibited fertilization and hatching rates that were 79 % and 48 % compared to native control. Reducing the pressure of the preserving gas mixture to 3 atm, as utilized in this study, simplifies the practical implementation of gas preservation technology for maintaining endangered amphibian species during breeding in laboratory conditions.

A Green Supply Chain Model for Decaying Items with Learning and Inflation Under the Strategy of Trade Credit and Preservation Technology

A Green Supply Chain Model for Decaying Items with Learning and Inflation Under the Strategy of Trade Credit and Preservation Technology

Advances in space food processing: From farm to outer space

Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds. The need for nutritious and long-lasting food during deep space missions have however, been an impediment to this quest. Although challenging, researchers from different public and private space organizations and institutes have come together striving hard to develop food processes, product quality and safety protocols for advancing the field of space foods. Even NASA has proposed nanomaterial-based packaging to preserve space foods longer than 5 years. Therefore, a fresh outlook is required on processing and packaging technologies currently adopted for the preparation of space foods. This review provides an overview of the inception of space foods followed by its physico-chemical and microbiological quality considerations, and processing and packaging technologies. The market opportunities available for space foods has also been covered highlighting the major players in the space food processing sector. Literature review indicates that freeze-drying has been used as a space food preservation technology of choice for years, but the combination of high-pressure processing and thermal treatment is now gaining attention due to its potential in extending the shelf life of space foods upto 5 years. Besides, 3D printing has also emerged as an economically viable technology for producing more nutritious and organoleptically appealing space foods. Currently, the major constraint for space food research is simulating the environment of space for testing food processes and packaging materials which could be explored.

Design and implementation of dynamic balance in ultra-high speed IP network

Abstract Nowadays, with the rapid development of IP network service demand, network construction is also accelerating, IP network is expanding at a higher rate, and gradually moving toward ultra-high speed networks above 40G. In view of the problems of inconsistent IP packet order, random IP packet length and traffic burst brought by the application environment of high traffic, high bandwidth and high concurrency in ultra-high speed IP network, this paper introduces a kind of dynamic balance processing technology of ultra-high speed IP network based on information label. By optimizing the IP processing architecture, a two-level scheduling architecture of multi-board and multi-module is established, and VPN is established in ultra-high speed IP network by using dynamic balance processing technology and order preserving technology to realize high performance IP processing, so as to achieve ultra-high speed data transmission.

Cultural Preservation Through Immersive Technology: The Metaverse as a Pathway to the Past

Abstract This paper explores the potential of metaverse technology for the preservation of cultural heritage while acknowledging the obstacles that come with its implementation. It begins by highlighting the importance of safeguarding cultural heritage amidst the backdrop of globalization and technological advancements. The emergence of immersive technologies which include Virtual Reality, Augmented Reality and the Metaverse, is then introduced as a promising solution to address this challenge. The paper emphasises the transformative power of the metaverse in revitalising our interactions with digital content. Nevertheless, it also identifies various challenges associated with employing metaverse technology for cultural preservation. These challenges encompass technical limitations, ethical considerations regarding cultural representation and ownership, as well as concerns about privacy, data security, and digital rights management. Despite these hurdles, the research advocates for the utilization of immersive technology to protect and celebrate cultural heritage. It underscores the necessity for collaboration among stakeholders, such as technology developers, cultural institutions, communities, and policymakers, to tackle these challenges and ensure responsible and ethical preservation practices.

Research Progress on Bacteria-Reducing Pretreatment Technology of Meat.

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of deterioration in raw meat materials, thereby achieving the goal of bacteria reduction during storage and preservation. This review summarizes the commonly used technologies for reducing bacteria in meat, including slightly acidic electrolyzed water (SAEW), organic acids, ozone (O3), ultrasound, irradiation, ultraviolet (UV), cold plasma, high-pressure processing (HPP), and biological bacterial reduction agents. This review outlines the mechanisms and main features of these technologies for reducing bacteria in meat processing. Additionally, it discusses the status of these technologies in meat storage and preservation applications while analyzing associated problems and proposing solutions. The aim is to provide valuable references for research on meat preservation technology.

Practical Exploration of the 'Open or Close' Concept: Evaluation of the Hygrothermal Performance of a Bioclimatic Innovation for Onion Bulb Preservation

Substantial losses occur during the storage of onion bulbs due to the inadequacy of available preservation technologies. In an endeavor to contribute to a solution, we evaluate the thermal efficacy of a bioclimatic innovation known as the "solar cell" for onion bulb preservation. This assessment involves recording temperature data from both external and internal walls, as well as indoor and outdoor air temperatures, solar irradiation, and relative humidity levels indoors. These measurements offer insights into crucial performance parameters such as thermal phase shift, thermal inertia, thermal decoupling between internal and external environments, relative humidity, damping factor, and thermal amplitude. Furthermore, we examine the impact of external factors, including external temperature and solar radiation. Across different facades, the thermal phase shift of the chamber's structure averages between 5.5 and 10.87 hours. Notably, the maximum thermal phase shift is observed to be 11.67 hours on the Eastern wall. The lowest recorded thermal damping factor is 0.081 on the Western wall, while the highest is 0.337 on the Northern wall. The study of thermal decoupling between the internal and external environments reveals a potential temperature differential of 13.7°C and 9.5°C during the day, and-6°C at night, contingent on the time of year. Consequently, the "close or open" operational mode proves to be of significant interest. Exposed to solar radiation peaking at 1041 W/m2, the temperatures of the external facades of the walls experience a substantial increase, reaching up to 52.3°C. Meanwhile, the internal environment maintains a thermal range of 24.21°C to 31.68°C under a maximum airflow of 0.18 m/s. The average relative humidity within the storage chamber fluctuates between 42.65% and 87%. Hence, the solar cell demonstrates its capacity to create optimal conditions of 25°C-30°C and 0.062 m/s for onion bulb conservation. Nevertheless, further enhancements are warranted for effective humidity control.

Global Research Network Analysis of Edible Coatings and Films for Preserving Perishable Fruit Crops: Current Status and Future Directions.

Edible coatings and films have gained substantial attention as a promising and sustainable technology for fruit preservation. This study employed a bibliometric analysis to identify core research areas, research gaps, and emerging trends, thus providing a comprehensive roadmap for future research on the use of edible coatings and films for fruit quality preservation. The study involved 428 research articles related to edible coatings and films for fruit preservation published in the Scopus database before 06 October 2023. Utilizing Vosviewer and R for network analysis, we generated network visualization maps, research performance statistics, and identified key contributors and their collaborations. The results show the evolution of this field into three distinct phases: Initial Exploration (1998-2007), Growing Interest (2008-2015), and Rapid Expansion (2016-2023). The study revealed contributions from 1713 authors, with the first article appearing in 1998. Brazil and China emerged as the most productive countries in this domain. The core research areas focus on biomaterials, functional properties, and natural substances. Identified research gaps include pilot and industrial-scale applications, the lack of a regulatory framework and safety guidelines, and the application of artificial intelligence (AI), particularly deep learning and machine learning, in this field of edible coatings and films for fruit preservation. Overall, this study offers a scientific understanding of past achievements and ongoing research needs, thus aiming to boost a broader adoption of edible coatings and films by consumers and the food industry to preserve fruit quality, thereby enhancing their societal and environmental impact.

The Role of Modified Atmosphere Packaging in Reducing Postharvest Losses a

Modified Atmosphere Storage (MAS) and Packaging (MAP) are advanced preservation technologies widely utilized in the post-harvest handling of fruits, vegetables, and poultry products to extend shelf life, maintain quality, and reduce spoilage. These methods involve altering the atmospheric composition within storage or packaging environments, typically by reducing oxygen levels and increasing carbon dioxide concentrations. The three main gases utilized in food processing are carbon dioxide (CO2), nitrogen (N2), and oxygen (O2). The majority of fresh fruits, vegetables, and food items are made using various combinations of two or three of these gases, depending on what the demands of the particular product are. Generally, a 30–60% CO2 split is utilized for non-respiring items, where microbial growth is the primary spoiling characteristic. The remaining amount can either be pure N2 (for foods sensitive to O2) or a combination of N2 and O2. In order to minimize the respiration rate, around 5% CO2 and O2 are often employed for respiring products gas level, with N2 making up the remaining amount. This creates conditions that slow down metabolic activities, microbial growth, and oxidative reactions. For fruits and vegetables, MAS and MAP help in delaying ripening, reducing respiration rates, and maintaining texture and nutritional value. In the case of poultry products, these technologies are crucial in minimizing microbial contamination, preventing spoilage, and maintaining sensory attributes such as colour, flavour, and tenderness.