Total Color Research Articles

Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology

RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar responses viz., oil content, moisture content, texture and sensory attributes (OA). The optimum conditions were 160 ⁰C frying temperature, 5⁰C batter temperature and 4 minute frying time. Upon optimization, the ghewar yielded the following results: 45.33% oil content, 4.65% moisture, 15.2 N texture (hardness), 54.89 L value, 15.16 a value, 24.97 b value, 58.73 hue value, 29.21 chroma value, 48.07 total color difference, and 0.24 water activity. Storage study of optimized ghewar was also carried out and found shelf stable for 30 days in metallised foil pouches. Hardness values were found to progressively drop from 15.2-9.40 N during the storage period, whereas moisture content, FFA, and peroxide value were found to gradually increase from 3.70-5.12%, 0.33-0.54 %, and 4.8-7.6 meq/kg, respectively.

Influence of Soaking Temperature and Concentration of Sugar Solution in the Process of Osmotic Dehydration of Curcuma (Curcuma xanthorrhiza Roxb.)

Curcuma (Curcuma xanthorrhiza Roxb.) is a type of medicinal plant native to Indonesia that has a moisture content of around 80-90% when harvested. Osmotic dehydration is a technique for reducing water content that can be used to overcome this problem by immersing the material in a high concentration solution. The purpose of this study was to analyze the effect of temperature and concentration of sugar solution on final water content, weight reduction, solid gain, water loss, and analyze the temperature and concentration optimal for the observed variables in curcuma dehydration process. The method used in this study was to use a completely randomized design (CRD) which was arranged in a factorial manner with 2 factors namely sugar content 50°Brix, 60°Brix, 70°Brix and immersion temperature 30°C, 40°C, 50°C with 3 repetitions. The results of the curcuma osmotic dehydration process which produces the most optimal treatment combination is at an immersion temperature of 50°C and a solution concentration of 70°Brix. This treatment combination resulted in a water content of 63.44% wb, a weight reduction of 34.73%, a solid gain of 11.81%, a water loss of 46.54%, and a total color difference of 69.64. Keywords: Curcuma, Osmotic dehydration, Sugar concentration, Temperature.

An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change

A novel smart film MP/BNC/ACN for real-time monitoring of fish freshness was developed using myofibrillar protein (MP) and bacterial nanocellulose (BNC) as film raw materials and anthocyanin (Lycium ruthenicum, ACN) as an indicator. Firstly, the film containing 1 % ACN (MP/BNC/ACN1) was found to have a moderate thickness (0.44 ± 0.01 mm) and superior mechanical properties (tensile strength (TS) = 8.53 ± 0.11 MPa; elongation at break (EB) = 24.85 ± 1.38 %) by determining the physical structure. The covalent, electrostatic, and hydrogen bonding interactions between anthocyanin and the film matrix were identified and confirmed by FT-IR spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscope (SEM) analysis. A comprehensive evaluation concluded that MP/BNC/ACN1 exhibited excellent trimethylamine (TMA) sensitivity (total color difference (ΔE), ΔETMA0-1000 = 4.47–31.05; limit of detection (LOD), LOD = 1.03) and UV stability (ΔE96h = 4.16 ± 0.13). The performance of the films in assessing fish freshness was evaluated, principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that MP/BNC/ACN1 (ΔE2-10d = 16.84–32.05) could clearly distinguish between fresh (0–2 d), sub-fresh (4–6 d), and spoiled (8–10 d) stages of fish, which corresponded to the film colors of red, light red, and gray-black. In conclusion, this study addresses the limitation that intelligent films cannot visually discern real-time freshness during fish storage and provides a promising approach for real-time fish freshness monitoring.

QTL discovery for agronomic and quality traits in diploid potato clones using PotatoMASH amplicon sequencing.

We genotyped a population of 618 diploid potato clones derived from six independent potato-breeding programmes from NW-Europe. The diploids were phenotyped for 23 traits, using standardized protocols and common check varieties, enabling us to derive whole population estimators for most traits. We subsequently performed a genome-wide association study (GWAS) to identify quantitative trait loci (QTL) for all traits with SNPs and short-read haplotypes derived from read-backed phasing. In this study, we used a marker platform called PotatoMASH (Potato Multi-Allele Scanning Haplotags); a pooled multiplex amplicon sequencing based approach. Through this method, neighboring SNPs within an amplicon can be combined to generate multiallelic short-read haplotypes (haplotags) that capture recombination history between the constituent SNPs and reflect the allelic diversity of a given locus in a different way than single bi-allelic SNPs. We found a total of 37 unique QTL across both marker types. A core of 10 QTL was detected with SNPs as well as with haplotags. Haplotags allowed to detect an additional 14 QTL not found based on the SNP set. Conversely, the bi-allelic SNP set also found 13 QTL not detectable using the haplotag set. We conclude that both marker types should routinely be used in parallel to maximize the QTL detection power. We report 19 novel QTL for nine traits: Skin Smoothness, Sprout Dormancy, Total Tuber Number, Tuber Length, Yield, Chipping Color, After-cooking Blackening, Cooking Type, and Eye depth.

Study on Quality Changes of Kelp Gel Edible Granules during Storage.

The kelp gel edible granules developed utilizing the gel properties of alginate are prone to quality deterioration if improperly stored during the storage process. This study comprehensively investigated the quality changes of kelp gel edible granules stored at 4 °C and 25 °C by evaluating indicators such as total bacterial count, coliform bacteria, pH, relaxation time, color difference, appearance, texture characteristics, gel strength, and sensory scoring. The results showed that during the storage at 4 °C, the total bacterial count remained within the national standard range, the hardness and chewiness increased, the gel strength first increased and then decreased, the partial exudation of the bound water in the product occurred, and the sensory score slightly decreased, with an overall minor change in quality. During the storage at 25 °C, significant quality changes were observed, with the total bacterial count exceeding the national standard on the 20th day; additionally, the hardness, chewiness, and gel strength all initially increased and then decreased, both the bound water and the restrained water in the product exuded, the moisture stability decreased, and the sensory score significantly decreased between 16 to 20 days. The spoilage of the product was characterized by a significant water loss, reduction in volume, color change from bright green to dark yellow-brown, and a distinct smell of decaying algae. No coliform bacteria was detected in all products during the storage period. In summary, the shelf life endpoint of the product stored at 25 °C is 16 days, and the shelf life of the product stored at 4 °C is greater than 20 days. Storage at 4 °C can better maintain product quality, extend the shelf life, and effectively maintain the overall color of the product.

Quality Characterization of Honeys from Iraqi Kurdistan and Comparison with Central European Honeys.

The main objective of this work was to determine the significant physicochemical and bioactive parameters of honeys originating from Iraqi Kurdistan. For this purpose, honey samples (n = 16) were taken directly from Kurdish beekeepers from different places of Dohuk and Erbil Governorate in 2018 and 2022. The following parameters were analyzed: moisture content, electrical conductivity, diastase activity, hydroxymethylfurfural content, pH, free acidity, content of saccharides, total phenolic content, total flavonoid content, color, color intensity and DPPH, FRAP. Another objective of this work was to compare the properties of Kurdistan honeys with the requirements of European Union law and with the honeys of Central Europe. A total of 48 honey samples were included in the comparison. It was detected that the honeys produced in Iraqi Kurdistan met the strict quality criteria set by European law, which is important information for local beekeepers and experts in relation to honey production and an opportunity to set local limits of honey quality. Despite the different climatic and topographical conditions, the available flora, and the different species of bees, the properties of Iraqi Kurdistan honeys were similar to the properties of honeys from the Czech and Slovak Republics.

Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring.

Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV-vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10-9 to 7.80 × 10-9 g m-1 s-1 Pa-1). The QC-G-BAC films, containing 5-15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5-15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, -0.930, -0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator.

Microencapsulation of tomato oleoresin using tomato waste fibre and its application for orange juice fortification

SummaryFood waste by‐products contain many bioactive compounds, such as proteins, carbohydrates, polyphenols and carotenoids. The purposes of this study was to extract oleoresin from tomato waste, apply tomato pomace powder (TPP) as a new shell material for encapsulation of oleoresin and to fortify orange juice using the developed microcapsules. Microencapsulation was carried out based on different TPP (2% and 3%) and oleoresin (20% and 30%) concentrations by spray drying at two temperatures (130 and 140 °C). Different features of microcapsules such as the encapsulation load, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities and the Hausner ratio were analysed. Based on properties of microcapsules, samples containing 3% TPP and 30% oleoresin dried at 130 °C were selected as the best treatment and their characteristics such as morphology, chemical structure and thermal behaviour were investigated. Scanning electron microscopy indicated that spherical micron‐size particles were formed and their crack‐free fine surface showed their potential for encapsulation of anti‐oxidants to reduce oxygen diffusion. Microencapsulated oleoresin was then added to the orange juice and the samples' pH, acidity, total soluble solids and colour were evaluated and compared with pure orange juice. Free radical scavenging method was used to investigate the anti‐oxidant properties of orange juice during storage. The results indicated that at the end of the 30 days of storage the fortified orange juice had anti‐oxidant activity equal to pure fresh orange juice on day one. Sensory evaluation results showed no significant differences between appearance, colour, thickness and overall acceptance of fresh and the fortified juices (P < 0.05). The results of this study showed the potential application of food and agricultural waste in production of value‐added ingredients to be used as natural additives in food industries.

Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions

The potential of a cactus mucilage (CM)-based edible coating enriched with ascorbic acid (AA) for preserving microwave-roasted pecan nuts’ quality during accelerated storage was investigated. CM (3 %) was mixed with different concentrations of AA, which were 0.03, 0.015, and 0.09 %, to formulate edible coating solutions that were applied to microwave-roasted (700 W, 2.27 min) pecan nuts before accelerated storage for 25 days at 60 °C. Samples were taken at a 5-day interval to be analysed for colour properties (L = lightness, BI = browning index, and TCD = total colour difference), hardness, total yeast and mold, total flavonoids content (TFC), total phenolic content (TPC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging activity, peroxidase (POD), and polyphenol oxidase (PPO) enzyme activities. Coating microwave-roasted pecan nuts with 3 % CM enriched with AA at low concentrations such as 0.015 % proved effective in preserving the colour, hardness, TPC, TFC, FRAP, and reducing the activities of POD and PPO enzymes. This study has demonstrated that CM enriched with AA edible coatings has the capacity to protect the quality and prolong the shelf-life of microwave-roasted pecan nuts.

The Effect of High Intensity Ultrasound on the Quality and Shelf Life of Tilapia (Oreochromis niloticus) Muscle

It has been documented that the shelf life of fishery products is extremely reduced due to microbial development and its endogenous biochemistry. For this reason, food technologists around the world are researching how to reduce the main processes that lead to spoilage. Recently, high-intensity ultrasound (HIU) has had different applications in the food industry because the cavitation effect can inhibit or reduce microbial development as well as cause conformational changes in muscle enzymes. Therefore, in this study, HIU was applied for 30, 60, and 90 min to the tilapia (Oreochromis niloticus) fillet, and subsequently, it was stored on ice for 20 days. During this period, samples were taken every 5 days (day 0, 5, 10, 15, and 20), and moisture content, pH, total volatile base (TVB-N), non-protein nitrogen (NPN), texture, electrophoresis, color, and microbiological analyses (mesophiles and psychrophiles) were determined. No significant changes (p ≥ 0.05) were observed in the moisture content, pH, and the L* parameter, while a significant decrease (p < 0.05) in TVB-N (from 29.67 to 15.09), NPN (from 0.39 to 0.27%), and texture (from 4.88 to 2.69 N) were found. On the other hand, an increase (p < 0.05) in a* (from 2.02 to 4.27) and b* (from 10.66 to 12.45) parameters, as well as total mesophile count (from 2.48 to 6.52 log CFU/g) were detected due to the application of ultrasound. The results suggest that the application of this treatment represents a viable alternative to increase the shelf life and quality of tilapia fillets stored on ice.

Influence of biodegradable polymer films on conformation of polydiacetylene–silver nanocomposites as colorimetric time–temperature indicators

Time–temperature indicators (TTIs) are used to monitor the quality of packaged products by providing a visual indication of product deterioration due to time and temperature during transportation, storage, and distribution. This study aimed to investigate the effect of biodegradable polymer films on the limits of the color change mechanism in polydiacetylene. TTIs were prepared using biodegradable polymer films based on carboxymethyl cellulose, polyvinyl alcohol (PVOH), chitosan, and carboxymethyl chitosan (CMCh) with thermochromic properties provided by silver nanoparticles–polydiacetylene (10 % w/w AgNP–PDA). Vesicle and core–shell structures of AgNP–PDA appeared in the chitosan- and PVOH-based films owing to the effects of functional groups in the base polymer. Total color difference measurements indicated that the AgNP–PDA-containing films exhibited color changes in response to storage at 35 ℃ for a total of 14 days. Specifically, the AgNP–PDA in the chitosan- and PVOH-based films produced noticeable color changes from blue to reddish-purple or reddish-brown, respectively, which was influenced by the core–shell structure of AgNP–PDA embedded in the base polymer. The developed films are very promising for applications as TTI devices for tracking fresh products, supported by the compatibility of activation energy (Ea) from 29 to 79 kJ/mol.

Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months.

The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429-339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores.

Impact of curdlan on quality and sensory attributes of canned dodol made from glutinous rice flour

The effects of curdlan concentrations (0, 3, 5, and 7%) on the physical, textural, and sensorial properties of canned dodol (Candol) were investigated. The incorporation of curdlan in canned dodol significantly influenced several attributes of the product, including pH, total soluble solids (TSS), water activity (aw), moisture content, colour, texture, and microstructure. Curdlan decreased pH level and increased TSS level, while decreasing the moisture content and aw in certain samples. It also impacted the texture of dodol, with one sample (Candol-5) showing a texture similar to commercially available dodol. Additionally, microstructural differences were observed, with Candol-5 exhibiting the smallest pores and a more compact gel structure. Sensory panellists preferred the texture of Candol-5 over Candol-0, and its sensory rating was more similar to that of the commercial dodol, with no significant differences observed. In summary, curdlan could be a beneficial ingredient for improving the quality and acceptability of canned dodol, offering valuable insights for the development of innovative dodol products in the future.

Effects of thermal treatment on air-dried density, color change, average surface roughness, and sound absorption capacity of Scots pine

This study was conducted to investigate some characteristics of thermally treated Scots pine (Pinus sylvestris L.) wood specimens such as air-dried density, color change, average surface roughness, and sound absorption capacity. Heat treatment of Scots pine wood was performed at atmospheric pressure at 140, 160, 180, and 200 °C for 2 h. As a result, the air-dried density values of the thermally treated wood decreased as the temperature of the thermal treatment increased. With the increase of thermal treatment temperature, an increase in total color change values was detected on the surfaces of the samples and the color of the samples became darker. The average surface roughness (Ra) value of samples improved due to thermal treatment conditions and the highest value was determined in thermally treated samples at 200 °C as 3.59 μm. At 140 °C the value of maximum sound absorption coefficient was observed to be 0.48 at 2500 Hz and the highest sound transmission loss value, which was 36.7 dB, was measured at 6300 Hz and at 200 °C.

Artificial intelligence‐based modeling of novel non‐thermal milk pasteurization to achieve desirable color and predict quality parameters during storage

AbstractThis study proposed using color components as artificial intelligence (AI) input to predict milk moisture and fat contents. In this sense, an adaptive neuro‐fuzzy inference system (ANFIS) was applied to milk processed by moderate electrical field‐based non‐thermal (NP) and conventional pasteurization (CP). The differences between predicted and experimental data were not significant (p > 0.05) for lightness (L*), redness‐greenness (a*), yellowness‐blueness (b*), total color differences (∆E), hue angle (h), chroma (C), whiteness (WI), yellowness (YI), and browning index (BI). ANFIS well‐predicted milk fat and moisture content using quadratic and two‐factor interaction models with mean errors of .00858–.01260 and correlation coefficient of .8051–.8205. Stability tests showed L* and WI reduced while a*, b*, ΔE, h, C, YI, and BI increased during the storage. NP milk had 77.21% higher half‐life than CP, as predicted by ANFIS modeling. Findings indicated milk quality characteristics could be estimated based on physical parameters (e.g., color components), contributing to sustainable food production.Practical applicationsThe findings offer practical applications of artificial intelligence (AI) as an innovative monitoring and prediction technique to enhance food quality and sustainability. The proposed methodology makes the real‐time prediction of milk quality feasible by leveraging AI and physical parameters. An adaptive neuro‐fuzzy inference system (ANFIS) accurately predicts moisture and fat contents according to color values, facilitating quality assessment. Stability tests during cold storage provide insights into milk quality changes over time, aiding in determining key parameters in predictive modeling. The proposed approach was found to be applicable to both conventional and non‐thermal pasteurized milk. This study also provides a step‐by‐step protocol, facilitating the implementation of emerging technologies in the food industry.

Effects of semi‐rigid plastic tray geometry on quality characteristics of a retort food simulant

AbstractThe present study aims to investigate how the geometric shapes of semi‐rigid plastic trays impact the quality characteristics of a retort processed food simulant. Initially, oval, triangular, rectangular, and round‐shaped plastic trays with a tomato‐based food simulant were subjected to retorting at rotational speeds of 6 and 11 revolutions per minute (RPM), and various food quality attributes were assessed. At 6 RPM, triangle‐shaped and round‐shaped trays exhibited a significantly greater reduction (p < 0.05) in ascorbic acid (AA) content compared to oval or rectangular‐shaped trays. Furthermore, there were no significant differences (p > 0.05) in lycopene and hydroxymethylfurfural (HMF) content change from control among the different tray shapes at 6 RPM. However, hexanal content change was found to be greater in rectangular‐shaped trays than in oval‐shaped trays, while no significant difference was observed between triangular and round‐shaped trays. Both triangular and rectangular‐shaped trays showed a substantially greater (p < 0.05) total color difference (ΔE) compared to other shapes. This data suggests the presence of a temperature gradient in the food simulant influenced by the tray's shape. At 11 RPM, oval and round‐shaped trays showed a significant reduction in AA content, while rectangular‐shaped trays exhibited higher lycopene levels compared to oval and round trays. There was an increase in HMF response from control across all tray shapes; however, differentiation between shapes was not significant (p > 0.05), while both triangle and round‐shaped trays had elevated hexanal content as compared to oval‐shaped trays (p < 0.05). Oval, round, and triangle‐shaped trays all exhibited a greater ΔE than rectangular‐shaped trays. In summary, oval and round‐shaped trays exhibited a more pronounced change in AA content at 11 RPM, indicating a faster temperature equilibration. In contrast, triangle and rectangular‐shaped trays displayed elevated total color differences at 6 RPM, which may suggest the presence of a temperature gradient leading to uneven heating due to their respective shapes.Practical applicationsThis information would be applicable to new food products designed for thermal treatment in which the packaging shape could be manipulated to not only fit infrastructure requirements (packaging equipment, processing equipment, distribution devices) but also help support heat penetration at an optimal rate. Depending on product type and makeup, this approach may hold some value to the product developer whose product will be packaged in semi‐rigid plastic containers.

Effect of pasteurization time and temperature on the physico-biochemical properties of soursop (Annona muricata L.) juice

This study aimed to determine the effect of pasteurization time and temperature on soursop juice characteristics. Soursop (Anonna muricata L.), a climacteric fruit, is a high source of natural antioxidants and contains polyphenol oxidase (PPO) enzyme, which causes browning and can reduce the phenol content in fruit which can reduce antioxidant activity. The pasteurization process was carried out to inactivate PPO in soursop juice production. Soursop juice was prepared from soursop fruit pulp pasteurized at temperatures (56, 62, 68, 74, and 80 oC) for various pasteurization times (5, 10, and 15 minutes). Time and temperature of pasteurization had a significant effect (ρ < 0.05) on physical characteristics (Total Soluble Solid/TSS, viscosity, pH, and colour), polyphenol oxidase enzyme activity, antioxidant activity, and microbial population. Pasteurization at 62 ˚C for 5 minutes can maintain antioxidant activity with the greatest total phenol of 85.45 ± 3.5 mg GAE/100 g, total flavonoid of 71.38 ± 6.9 mg QE/100 g, and antioxidant activity of 76.91 ± 0, 33%. Pasteurization at 80 ˚C for 15 minutes can reduce the total number of bacteria from 350 ± 24 CFU/mL to 54 ± 22 CFU/mL, which has a TSS value of 13.73 ˚brix, viscosity of 928.67 mPa, pH of 4.40, a total colour change of 0.556, and has the lowest PPO enzyme specific activity of 0.0005 U/mg with enzyme inactivation of 93%.

Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach.

Considering the diverse findings regarding the impact of osmotic pretreatment on the quality of dried products, it is important to determine whether osmotic pretreatment can either maintain or reduce the quality of fruit products. Thus, the present study aimed to scrutinize research regarding the influence of osmotic pretreatment on the qualities of dried fruits through meta-analysis. The Scopus database was used to search for relevant articles. Following the Preferred Reporting Items for Systematic Reviews and Meta-analyses protocol, 26 studies that met the criteria for meta-analysis were identified. The presentation included statistics (mean, standard deviation, sample size) and moderator variables (fruit types, osmotic agents, solution concentrations, drying methods, and drying temperatures). After pooling data using a random effects model, the OpenMEE software was used to conduct meta-analysis. The results showed that osmo-dried fruits had significantly decreased total color difference, titratable acidity, total flavonoid content, and vitamins B1 and B3 (P<0.05) and significantly increased β-carotene and 2,2-diphenyl-1-picrylhydrazyl levels (P<0.05). Osmotic pretreatment did not affect total phenolic content and vitamin C. Subgroup analysis highlighted the influence of moderator variables on the quality of osmo-dried fruits, with each fruit responding differently to osmotic pretreatment. Moreover, using 10% sugar solution as an additive effectively enhanced the quality of dried fruits. In addition, osmotic dehydration can be combined with convective drying at a temperature of 60°C for optimal results in the drying process.

Application of active and environment-friendly poly (3-hydroxybutyrate)/grapeseed oil/MgO nanocomposite packaging for prolonging the shelf-life of cherry tomatoes (Solanum lycopersicum L. var.cerasiforme)

Active packaging is one of the emerging technologies for maintaining the safety and quality of fresh produce. This work assessed the effectiveness of an active and eco-friendly poly (3-hydroxybutyrate) (PHB) based film loaded with 5 wt% grapeseed oil (GS) and 0.7 wt% MgO nanoparticles (MgO NPs) prepared via sonication-assisted solution casting route for storage and handling of the cherry tomatoes. The shelf-life study of cherry tomatoes in active (PHB/5GS/0.7MgO) packaging was carried out for 23 days in ambient room conditions, and results are compared with the storage of cherry tomatoes without packaging (control), in low-density polyethylene (LDPE) packaging, and in PHB packaging. Various parameters, viz. Visual appearance, weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), ripening index, pH, color, and organoleptic factors, were evaluated every 3 days for cherry tomatoes in various storage groups. The results from the shelf-life study clearly showed that the cherry tomatoes stored in PHB/5GS/0.7MgO packaging experienced better preservation of quality than those in other storage groups, with no signs of surface wrinkling, shrinkage, microbial growth, or juice leakage till day 21 of their storage. This was further evidenced by minimal weight loss (4.45 ± 0.06% on day 21), minimal change in titratable acidity (0.74 ± 0.01% on day 0–0.67 ± 0.01% on day 21), and better retention of firmness (19.89 ± 0.12 N on day 0–15.77 ± 0.37 N on day 21), pH, color, and organoleptic attributes for the cherry tomatoes stored in this packaging group. Furthermore, it was found that the migration of MgO NPs from the nanocomposite packaging to cherry tomatoes was negligible. These findings suggest that the PHB/5GS/0.7MgO nanocomposite film is a promising choice for the storage of cherry tomatoes.

Non-destructive authentication of melon seed (Cucumeropsis mannii) powder using a pocket-sized near-infrared (NIR) spectrophotometer with multiple spectral preprocessing

Increasing demand for plant-based proteins has elicited suspicions of fraudulent practices among some producers of melon seed powder. The powder is suspected to be adulterated with carbohydrate-rich foods including maize, dried-milled cassava (gari) and soy flour to boost its quantity for increased profit. This study aimed to develop robust models using near-infrared spectroscopy (NIRS) for rapid authentication of melon seed powder. Melon seed powder samples containing 0–50 %w/w maize, gari and soy were prepared in triplicates and scanned using a handheld NIRS device. Proximate composition and color were significantly (p<0.05) affected by adulterant presence in melon seed powder. Classification models using linear discriminant analysis yielded accuracies of adulterant classification that were further confirmed by the high sensitivity, specificity and precision of the models (higher than 80 % in all cases). Low errors (RMSEC 3.28, RMSECV 3.92, RMSEP 6.87) % w/w, limits of detection and quantification and high coefficients (R2 0.96, R2CV 0.94, R2PRED 0.81) % w/w, indicative of reliable partial least squares models were obtained for the prediction of adulterants, protein, carbohydrate, total colour change, fat and lightness. Overall, Savitisky-Golay smoothing filter yield the best results in all LDA analysis. NIRS is a viable option for rapid non-invasive authentication of melon seed powder. The handheld device presents an added advantage of remote analysis. Instruments with other wavelength ranges can be explored in a similar approach study but with a higher sample size for more rigorous applications.