Search Results (3,623)

Over the last ten years, researchers’ efforts have aimed to replace the classic linear economy model with the circular economy model, favoring green chemical and industrial processes. From this point of view, biologically active molecules, coming from plants, flowers and biomass, are gaining considerable value. In this study, firstly we focus on the development of a green protocol to obtain the purification of anthocyanins from the flower of Callistemon citrinus, based on simulation and on response surface optimization methodology. After that, we utilize them to manufacture and add new properties to bioplastics belonging to class 3, based on modified polyvinyl alcohol (PVA) with increasing amounts from 0.10 to 1.00%. The new polymers are analyzed to monitor morphological changes, optical properties, mechanical properties and antioxidant and antimicrobial activities. Fourier transform infrared spectroscopy (FTIR) spectra of the new materials show the characteristic bands of the PVA alone and a modification of the band at around 1138 cm⁻¹ and 1083 cm⁻¹, showing an influence of the anthocyanins’ addition on the sequence with crystalline and amorphous structures of the starting materials, as also shown by the results of the mechanical tests. These last showed an increase in thickening (from 29.92 μm to approx. 37 μm) and hydrophobicity with the concomitant increase in the added anthocyanins (change in wettability with water from 14° to 31°), decreasing the poor water/moisture resistance of PVA that decreases its strength and limits its application in food packaging, which makes the new materials ideal candidates for biodegradable packaging to extend the shelf-life of food. The functionalization also determines an increase in the opacity, from 2.46 to 3.42 T%/mm, the acquisition of antioxidant activity against 2,2-diphenyl-1-picrylhdrazyl and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radicals and, in the ferric reducing power assay, the antimicrobial (bactericidal) activity against different Staphylococcus aureus strains at the maximum tested concentration (1.00% of anthocyanins). On the whole, functionalization with anthocyanins results in the acquisition of new properties, making it suitable for food packaging purposes, as highlighted by a food fresh-keeping test. Full article

During the desalting of salted cod, significant textural, histological, and biochemical changes occur. Understanding these changes is crucial for enhancing the preservation and extending the shelf life of desalted cod. This study aimed to investigate the physicochemical quality parameters and enzymatic activities during the desalting process of cod (16 h at 4 and 20 °C) and to extend the shelf life of desalted cod through high-pressure processing (HPP) at 400 and 550 MPa for 5 min. During desalting, a correlation was noted between the pH and trimethylamine content in samples desalted at 20 °C, with both parameters increasing in the initial 4 h and stabilizing thereafter. The soluble protein in cod muscle decreased over desalting time, as it dissolved into the desalting water. Enzymatic activity showed a decline in cathepsins (B and D) and acid phosphatase throughout desalting, whereas lipase activity increased, particularly at 20 °C. HPP effectively extended the shelf life of desalted cod by controlling endogenous microbial growth, enabling an extension to 14–21 days compared to the 7 days observed in untreated control samples. This study highlights quality changes during desalting, with lesser effects at lower temperatures. Subsequent HPP improved the microbiological quality of desalted cod during refrigerated storage. Full article

The scientific community has explored new packaging materials owing to environmental challenges and pollution from plastic waste. Bacterial cellulose (BC), produced by bacteria like Gluconacetobacter xylinus, shows high potential for food preservation owing to its exceptional mechanical strength, high crystallinity, and effective barrier properties against gases and moisture, making it a promising alternative to conventional plastics. This review highlights recent advances in BC production, particularly agro-industrial residues, which reduce costs and enhance environmental sustainability. Incorporating antimicrobial agents into BC matrices has also led to active packaging solutions that extend food shelf-life and improve safety. A bibliometric analysis reveals a significant increase in research on BC over the last decade, reflecting growing global interest. Key research themes include the development of BC-based composites and the exploration of their antimicrobial properties. Critical areas for future research include improving BC production’s scalability and economic viability and the integration of BC with other biopolymers. These developments emphasize BC’s potential as a sustainable packaging material and its role in the circular economy through waste valorization. Full article

Strigolactone (SL) is a signal factor that plays a vital role in plants. The application of SL for the storability of horticultural products has recently received attention. In this experiment, fresh-cut apples were treated with SL at diverse concentrations and stored at 4 °C for 10 days, and the changes in quality characteristics, antioxidant system, hydrogen sulfide metabolism, and nitric oxide metabolism were determined. Compared with other treatments, the results showed that SL treatment at 0.50 µmol L⁻¹ had excellent effects on maintaining fruit surface color, weight, firmness, reduced respiration rate, soluble solids content, and electrolyte leakage. SL treatment increased antioxidant enzyme activities, reduced reactive oxygen species (ROS) accumulation, altered the nitric oxide synthase (NOS)-like pathway to promote endogenous NO production in the fruit, and facilitated the L-cysteine-catalyzed process to increase the endogenous hydrogen sulfide (H₂S) content. In addition, SL treatment affected the mRNA transcription levels of several genes related to the antioxidant system, H₂S metabolism, and NO synthesis, including MdSOD, MdCAT, MdPOD, and MdSAT. Taken together, the results indicated that 0.50 µmol L⁻¹ SL treatment improves the endogenous synthesis of NO and H₂S, enhances the antioxidative system, and maintains the quality of fresh-cut apples during their shelf life. Therefore, the present study opens up the possibility of using the exogenous application of strigolactone in the fresh-cut processing industry. Full article

High levels of unsaturated fatty acids in Brazil nuts compromise their sensory quality through lipid oxidation. To mitigate this reaction, it is crucial to package nuts under a vacuum and in aluminate packaging. An alternative method is the application of an edible coating with antioxidant properties. This study aimed to develop an edible coating composed of carboxymethylcellulose and sorbitol, physically reinforced with nanocellulose, and chemically fortified with tocopherol. The edible coating was characterized based on its physical properties, mechanical strength, biodegradability, optical light transmission properties, color parameters, and water vapor permeability. Formulations CC5 (Carboxymethyl cellulose (CMC) + sorbitol + 5% nanocellulose) and CCT5 (CMC + sorbitol + tocopherol + soy lecithin + 5% nanocellulose) showed enhanced mechanical strength. The combination of nanocellulose with tocopherol in formulations CCT3 (CMC + sorbitol + tocopherol + soy lecithin + 3% nanocellulose) and CCT5 developed superior barriers to visible and ultraviolet light, a desired characteristic for coatings intended to increase the shelf life of Brazil nuts. The nuts coated with CC5 and CCT3 showed the lowest PV values at the end of the accelerated oxidation test conducted at 60 °C. Full article

Currently, there is a growing demand for ready-to-eat, prepared, high-quality, preservative-free products. However, the shelf-life of these products is often so short that a relatively high percentage of these products cannot be sold and end up as food waste. In this study, pork loin with different marinades (paprika and herbs) was treated with different high hydrostatic pressures (0 MPa, 300 MPa, 450 MPa and 600 MPa) and a bioactive component (piperine) and then the quality of the meat was examined after 0, 4, 8, 12 and 14 days of cold storage. Changes were monitored using color, pH, texture and microbiological analyses. Both pressure, piperine enrichment, storage time and the interactions of different factors had a significant effect on the quality of the loin samples with different marinades. Due to the denaturation of myoglobin, meat slices were less red and lighter after HHP treatment. The addition of piperine reduced this lightness. The pH increased with increasing pressure and decreased with storage time. HHP treatment significantly increased meat hardness, with samples treated at 600 MPa being 19% harder than those treated at 450 MPa. Microbiological results indicated that HHP at 450 MPa and 600 MPa effectively reduced anaerobic total live plate counts, ensuring satisfactory sensory and microbiological quality throughout storage. Piperine fortification also resulted in a more favorable microbiological status during storage without any perceptible change in quality properties during storage. These findings underscore the effectiveness of HHP and piperine enrichment in enhancing the safety and quality of marinated meats. Full article

The European Food Safety Authority (EFSA) has approved the use of a 1045 J/L UV-C dose as an adjunct to pasteurization to increase the shelf life and vitamin D3 content of milk. However, there are no verification methods analogous to the alkaline phosphatase test for pasteurized milk to ensure that the desired UV-C dose has been correctly applied. The aim is to develop a real-time in-line detector based on fluorescence spectroscopy. In this study, 22 different UV-C doses (ranging from 0 to 2000 J/L) were applied to milk to assess the impact of photooxidation on intrinsic photosensitive chromophores. Fluorescence spectroscopy (90°-angle) was employed as the method of analysis for monitoring the changes in the fluorescence spectra of chromophores in milk without sample pretreatment. Three important chromophore areas (CAs) were identified: CA 1 (riboflavin), CA 3 (vitamin A and dityrosine) and CA 4 (tryptophan), with statistically significant changes at around 1045 J/L and 1500 J/L. The findings of our preliminary study support our hypothesis that the fluorescence of intrinsic chromophores can be used as verification of the applied UV-C dose. Full article

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3–2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread’s shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality. Full article

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. Full article

Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In this study, the strawberry juice and wines of four typical strawberry cultivars named Akihime (ZJ), Sweet Charlie (TCL), Snow White (BX), and Tongzhougongzhu (TZ) were thoroughly characterized for their physicochemical indicators, bioactive compounds, and volatile organic components (VOCs) to determine the optimal strawberry cultivars for winemaking. The results showed that there were significant differences in the total sugar content, pH, total acid, and other physicochemical indexes in the strawberry juice of different cultivars, which further affected the physicochemical indexes of fermented strawberry wine. Moreover, the content of polyphenols, total flavonoids, vitamin C, and color varied among the four strawberry cultivars. A total of 42 VOCs were detected in the strawberry juice and wines using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), and 3-methyl-1-butanol, linalool, trans-2-pinanol, hexanoic acid, and hexanoic acid ethyl ester were the differential VOCs to identify the strawberry wine samples of different cultivars. Overall, strawberry cultivar ZJ had a relatively high VOC and bioactive compound content, indicating that it is the most suitable cultivar for strawberry wine fermentation. In addition to determining the relatively superior fermentation characteristics of cultivar ZJ, the results may provide a theoretical basis for the raw material quality control and quality improvement of strawberry wine. Full article

Lately, the inclusion of additional lactic acid bacteria (LAB) strains to cheeses is becoming more popular since they can affect cheese’s nutritional, technological, and sensory properties, as well as increase the product’s safety. This work studied the effect of Lactiplantibacillus pentosus L33 and Lactiplantibacillus plantarum L125 free cells and supernatants on feta cheese quality and Listeria monocytogenes fate. In addition, rapid and non-invasive techniques such as Fourier transform infrared (FTIR) and multispectral imaging (MSI) analysis were used to classify the cheese samples based on their sensory attributes. Slices of feta cheese were contaminated with 3 log CFU/g of L. monocytogenes, and then the cheese slices were sprayed with (i) free cells of the two strains of the lactic acid bacteria (LAB) in co-culture (F, ~5 log CFU/g), (ii) supernatant of the LAB co-culture (S) and control (C, UHT milk) or wrapped with Na-alginate edible films containing the pellet (cells, FF) or the supernatant (SF) of the LAB strains. Subsequently, samples were stored in air, in brine, or in vacuum at 4 and 10 °C. During storage, microbiological counts, pH, and water activity (a_w) were monitored while sensory assessment was conducted. Also, in every sampling point, spectral data were acquired by means of FTIR and MSI techniques. Results showed that the initial microbial population of Feta was ca. 7.6 log CFU/g and consisted of LAB (>7 log CFU/g) and yeast molds in lower levels, while no Enterobacteriaceae were detected. During aerobic, brine, and vacuum storage for both temperatures, pathogen population was slightly postponed for S and F samples and reached lower levels compared to the C ones. The yeast mold population was slightly delayed in brine and vacuum packaging. For aerobic storage at 4 °C, an elongation in the shelf life of F samples by 4 days was observed compared to C and S samples. At 10 °C, the shelf life of both F and S samples was extended by 13 days compared to C samples. FTIR and MSI analyses provided reliable estimations of feta quality using the PLS-DA method, with total accuracy (%) ranging from 65.26 to 84.31 and 60.43 to 89.12, respectively. In conclusion, the application of bioprotective LAB strains can result in the extension of feta’s shelf life and provide a mild antimicrobial action against L. monocytogenes and spoilage microbiota. Furthermore, the findings of this study validate the effectiveness of FTIR and MSI techniques, in tandem with data analytics, for the rapid assessment of the quality of feta samples. Full article

Probiotic organisms are increasingly being incorporated into foods in order to develop products to prevent and reduce many diseases. Saccharomyces boulardii, a probiotic yeast with unique properties, such as viability over a wide pH range, antibiotic resistance, and the ability to reach a steady state, has an advantage over bacterial probiotics. The present review highlights the potential application of S. boulardii in functional fermented dairy products and the genetic engineering of this probiotic microorganism as a therapeutic agent for the treatment of various infectious diseases. It was found that probiotic yeast stimulates the growth of lactic acid bacteria in dairy products, creating favorable conditions and positively affecting the product’s sensory characteristics. Moreover, its viability of more than 10⁶ cfu/mL at the end of the yogurt shelf life confirms its probiotic effect. On the other hand, there is a growing interest in the design of probiotic strains to improve their characteristics and fill existing gaps in their spectrum of action such as the inhibition of some bacterial toxins, as well as anti-inflammatory and immunomodulatory effects. The strengthening of immune functions and effective therapies against various diseases by S. boulardii was confirmed. However, considering this yeast species’ potential, further research is necessary to accurately determine the functional properties in terms of incorporation into food matrices and from the aspect of health and well-being claims. Full article

Guava is a highly sought-after tropical fruit in the market due to its high content of vitamins, minerals, antioxidants, and other phenolic compounds. However, due to its climacteric nature, it has a short post-harvest shelf life. The aim of this study was to develop coatings based on gellan gum (GG) and inulin (IN) incorporating Lactobacillus casei, which were tested for their potential ability to extend the post-harvest shelf life of whole guava fruit. The coatings were prepared using the following formulations: 0.5 GG/1.0 IN (w/v), 0.8 GG/5.0 IN (w/v), 0.5 GG/1.0 IN(w/v), and 0.8 GG/5.0 IN (w/v). The coated and uncoated (control) fruits were stored at 25 °C for 12 days, and various quality attributes were evaluated (including respiration rate, soluble solids, titratable acidity, weight loss, total phenol content, and color). The results indicated that the application of the coatings reduced weight loss, color change, and respiration rate in the fruits. However, the 0.8 GG/5.0 IN (w/v) formulation provided the best maintenance of post-harvest quality for the fruit evaluated. The coatings with a higher inulin content showed the highest growth of L. casei, which could enhance the antimicrobial effect of the coating. Therefore, the combined application of L. casei and inulin in coatings based on gellan gum can be considered an effective treatment to extend the shelf life and preserve the quality of guava fruits. Full article

Fresh meat has a limited shelf life and is prone to spoilage. Drying serves as a common method for food preservation. Non-thermal techniques such as ultrasound treatment (US) can positively affect the drying processes and alter the final product. The study aimed to evaluate the impact of US pre-treatment on the hot air (HA) and freeze-drying (FD) of chicken breast meat and the quality of the dried products. US pre-treatment had a varied impact depending on the drying method used. The contact US method extended the HA drying time (about 50%) but improved water removal during FD (about 30%) compared to the untreated samples. Both methods resulted in low water content (<8.3%) and low water activity (<0.44). While rehydration properties (RR) and hygroscopicity (H) were not significantly affected by US pre-treatment in HA drying (about 1.35% and about 1.1, respectively), FD noticed differences due to shrinkage and porosity variations (RR: 2.4–3.2%, H: 1.19–1.25). The HA-dried samples exhibited notably greater tissue shrinkage and a darker surface color than the FD meat. Ultrasonic processing holds substantial potential in creating dried meat products with tailored characteristics. Hence, meticulous consideration of processing methods and parameters is of utmost importance. Full article