Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets.

1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets.2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed.3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage.4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05).5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05).6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life.

A longitudinal study on the bacterial quality of baby spinach cultivated in Arizona and California.

In the U.S., baby spinach is mostly produced in Arizona (AZ) and California (CA). Characterizing the impact of growing region on the bacterial quality of baby spinach can inform quality management practices in industry. Between December 2021 and December 2022, baby spinach was sampled after harvest and packaging for microbiological testing, including shelf-life testing of packaged samples that were stored at 4°C. Samples were tested to (i) determine bacterial concentration, and (ii) obtain and identify bacterial isolates. Packaged samples from the Salinas, CA, area (n = 13), compared to those from the Yuma, AZ, area (n = 9), had a significantly higher bacterial concentration, on average, by 0.78 log10 CFU/g (P < 0.01, based on aerobic, mesophilic plate count data) or 0.67 log10 CFU/g (P < 0.01, based on psychrotolerant plate count data); the bacterial concentrations of harvest samples from the Yuma and Salinas areas were not significantly different. Our data also support that an increase in preharvest temperature is significantly associated with an increase in the bacterial concentration on harvested and packaged spinach. A Fisher's exact test and linear discriminant analysis (effect size), respectively, demonstrated that (i) the genera of 2,186 bacterial isolates were associated (P < 0.01) with growing region and (ii) Pseudomonas spp. and Exiguobacterium spp. were enriched in spinach from the Yuma and Salinas areas, respectively. Our findings provide preliminary evidence that growing region and preharvest temperature may impact the bacterial quality of spinach and thus could inform more targeted strategies to manage produce quality. IMPORTANCE: In the U.S., most spinach is produced in Arizona (AZ) and California (CA) seasonally; typically, spinach is cultivated in the Yuma, AZ, area during the winter and in the Salinas, CA, area during the summer. As the bacterial quality of baby spinach can influence consumer acceptance of the product, it is important to assess whether the bacterial quality of baby spinach can vary between spinach-growing regions. The findings of this study provide insights that could be used to support region-specific quality management strategies for baby spinach. Our results also highlight the value of further evaluating the impact of growing region and preharvest temperature on the bacterial quality of different produce commodities.

Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits.

Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such as bread, with dietary fibre ingredients is one approach to closing the fibre gap in our diet. However, incorporating purified and chemically modified fibre ingredients into food is challenging. This study unveils interactions between soluble-fermentable (arabinoxylan), insoluble-fermentable (resistant starch type IV) and insoluble-unfermentable (cellulose) fibre ingredients and their impact on bread quality using Response Surface Methodology. This resulted in an optimised mixture of these fibre ingredients that can coexist within a bread matrix while maintaining quality characteristics comparable to white wheat bread. The partial replacement of flour with fibre ingredients led to an interference with the gluten network causing a reduction in gluten strength by 12.4% and prolonged gluten network development time by 24.4% compared to the control (no fibre addition). However, the CO2 retention coefficient during dough fermentation was not affected by fibre ingredient inclusion. The fibre content of the white bread was increased by 128%, with only a marginal negative impact on bread quality. Additionally, the fibre-fortified bread showed a lower release of reducing sugars during in vitro starch digestion. This study illustrates the synergy of different types of fibre ingredients in a bread system to advance in closing the fibre gap.

A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond.

Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was evaluated by using microbial and sensory analyses. This was carried out by analyzing bacterial populations of chicken breast fillets (M. pectoralis major) at three different time points (use-by date, 2 days past use-by date, 4 days past use-by date) and two different storage temperatures (4 °C, 8 °C). A discrimination triangle test was performed to check for sensory differences between chicken breast fillets cooked at the three selected time points for both storage temperatures. A consumer preference test was also performed for chicken breast fillets that had been stored at the highest recommended temperature (4 °C) and after being cooked at the three time points. Changes in populations of total aerobic count (TAC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were recorded over time. Despite large differences in bacterial counts at the selected time points, with TAC populations of approximately 6.5 and 8.0 log CFU/g at use-by date and four days after use-by date, respectively, storage for two or four extra days had no significant effect on the sensory parameters of cooked chicken compared with chicken consumed at its use-by date. Since the TAC populations were close to or above levels that are associated with spoilage, more work is needed to explore if shelf life can be extended.

Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system.

In this study, the impact of formulated emulsion was studied on strawberries which were coated using dip and electrostatic spray coating methods. The coated strawberries were kept at room temperature for a period of 12 days. A significant level of chargeability of w/o emulsion was achieved in terms of charge-to-mass ratio of 2.81 mC/kg at an applied high voltage of 2.0 kV, applied air pressure of 0.3 MPa, and liquid flow rate of 33.6 ml/min. The distance of 170 mm from the nozzle tip to Faraday cage was maintained during the measurements. As compared to uncoated and dip coated strawberries, the water-in-oil based electrostatically charged sprays considerably (p < 0.05) reduced the weight loss, decay rate, pH, titrable acidity, TSS, and antioxidant activity. In both the cases, i.e. strawberries coated with dip and electrostatic spray coating methods, the same weight loss was observed, however, there was a considerably less weight loss as compared to uncoated samples. The textures of the uncoated (9.02 N) and dip coated (12.58 N) samples were significantly different from the electrostatic spray coated (15.85 N) samples. Since, the coating formulation had no impact on the sensory attributes, the samples were considered as acceptable at the end of the storage. Furthermore, compared to uncoated, water-in-oil based electrostatically charged spray coating was more effective at delaying the decay by 12 days.

Differential Efficacy of Storage Temperature and Postharvest Treatment on Shelf Life and Quality of Avocado Fruit (Persea americana Mill.).

Avocado fruit is a rich source of phytonutrients such as vitamins, minerals, carotenoids, carbohydrates, polyphenols and unsaturated fatty acids. However, due to its climacteric nature, fruits are highly susceptible to storage temperature, resulting in poor shelf life and reduced quality. In the present study avocado fruits (Accession CHES-HA-I/I) were stored at different low temperatures (5, 9 and 12 °C with 90-95% relative humidity, RH) to identify optimum low temperature for cold storage. In a further experiment, avocado fruits were treated with 1-methylcyclopropene (1-MCP, 500 ppb) and chitosan (0.5%) to extend the shelf life with better fruit quality. The results showed that storage temperatures had significant effect on physiological, biochemical and antioxidant activities of fruits. Lower physiological loss in weight (PLW), reduced respiration and ethylene production, and higher carbohydrates, protein and fat content were recorded in fruits stored at 9 °C as compared to 12 °C. Similarly, maximum antioxidant properties in terms of free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at 9 °C. It was also noticed that chilling injury was developed in fruits stored under 5 °C. In addition, exogenous application of 1-MCP significantly reduced respiration and ethylene production rate at 9 °C and extended the shelf life up to 42 days with better fruit quality and more antioxidant activities. However, chitosan treated and control fruits had shelf life up to 28 and 21 days respectively, with minimum nutritional content. From this study it is concluded that a storage temperature of 9 °C and 1-MCP treatment significantly enhanced the shelf life of avocado fruits with better fruit quality as compared to other storage temperatures (5 and 12 °C) and postharvest treatment (chitosan).

Bacterial exopolysaccharide amendment improves the shelf life and functional efficacy of bioinoculant under salinity stress.

AIM: Bacterial exopolysaccharide (EPS) possesses numerous properties beneficial for the growth of microbes and plants under hostile conditions. The study aimed to develop a bioformulation with bacterial EPS to enhance the bioinoculant's shelf-life and functional efficacy under salinity stress. METHODS AND RESULTS: High EPS-producing and salt-tolerant bacterial strain (SD2) exhibiting auxin-production, phosphate-solubilization, and biofilm-forming ability was selected. EPS-based bioformulation of SD2 improved the growth of three legumes under salt stress, from which pigeonpea was selected for further experiments. SD2 improved the growth and lowered the accumulation of stress markers in plants under salt stress. Bioformulations with varying EPS concentrations (1% and 2%) were stored for 6 months at 4°C, 30°C, and 37°C to assess their shelf-life and functional efficacy. The shelf life and efficacy of EPS-based bioformulation was sustained at higher temperature, enhancing pigeonpea growth under stress after six months of storage in both control and natural conditions. However, the efficacy of non-EPS-based bioformulation declined following four months of storage. The bioformulation modulated bacterial abundance in the plant's rhizosphere under stress conditions. CONCLUSIONS AND IMPACT STATEMENT: The study brings forth a new strategy for developing next-generation bioformulations with higher shelf-life and efficacy for salinity stress management in pigeonpea under saline conditions.

As assessment of shelf life increasing competence of pectin (Zucchini) based edible coating on tomatoes.

The most recent advancement in food packaging research involves improving the shelf life of perishable foods by utilising bio-based resources that are edible, eco-friendly, and biodegradable. The current study investigated the effect of edible pectin coating on mature green tomatoes to improve shelf life and storage properties. Zucchini pectin was used to make edible coating. The antimicrobial and antioxidant properties of extracted pectin were investigated. The findings indicated that the extracted pectin had antimicrobial (Staphylococcus aureus, Escherichia coli, and Aspergillus niger) and antioxidant (34.32% at 1 mg/mL) properties.Tomatoes were immersed in pectin solutions of varying concentrations, 1, 3, and 5% (w/v). Physiological evaluations of weight loss, total sugar content, titratable acidity pH, and ascorbic acid were performed on tomatoes during their maturing stages of mature green, light red, pure red, and breaking. Coating the tomatoes with pectin (5%) resulted in minimal weight loss while increasing the retention of total sugar, ascorbic acid, and titratable acidity. The shelf life of the pectin-coated tomatoes was extended to 11 days, while the uncoated control tomatoes lasted 9 days. Thus, a 5% edible pectin solution was found to be effective in coating tomatoes. The current study suggests that using 5% pectin as an edible coating on tomatoes can delay/slow the ripening/maturing process while also extending the shelf-life of tomatoes without affecting their physiochemical properties, which is scalable on a large scale for commercial purposes.

Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies.

The study aimed to extract and encapsulate betalain pigment from prickly pear (Opuntia ficus-indica) using ultrasound-assisted extraction and eco-friendly glycerol. Subsequent analysis encompassed assessing its thermal stability, shelf-life, bio-accessibility, and biological properties. The process optimization employed Response Surface Methodology (RSM), focusing on glycerol concentration (20-50 %), sample to solvent ratio (1:10-1:20), temperature (30-60 °C), and time (10-30 min). Optimal conditions were determined as 23.15 % glycerol, 1:10 sample to solvent ratio, 10.43 min treatment time, and 31.15 °C temperature. Under these conditions, betalain content reached 858.28 mg/L with a 93.76 % encapsulation efficiency. Thermal stability tests (80-180 °C; 30 & 60 min) showed degradation of betalain with higher temperatures and longer durations, affecting the visual aspect (ΔE) of the pigment. Encapsulated betalain exhibited favorable shelf stability, with optimal storage life of 404.27 days at 4 °C in amber conditions, compared to 271.99 days at 4 °C without amber, 141.92 days at 25 °C without amber, and 134.22 days at 25 °C with amber. Bio-accessibility of encapsulated betalain was significantly higher (2.05 ± 0.03 %) than conventionally extracted pigment (1.03 ± 0.09 %). The encapsulated pigment displayed strong anti-inflammatory properties in dosages of 2-20 µL, with no cytotoxic effects. Additionally, incorporation into gummies was successful and visually approved by sensory panellists. Glycerol proved to be a green encapsulating agent for betalain, offering high shelf life and bio-accessibility, making it suitable for food industry applications. The encapsulated pigment demonstrated robust thermal stability and shelf life, making it suitable for food industry applications. This study highlights glycerol's potential as a sustainable alternative for natural pigment extraction.

Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach.

This study investigated the potential of incorporating cardoon (Cynara cardunculus L.) blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a zero-waste approach. The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) and thermal (90 °C for 30 s, TP) treatments and stored at 4 °C for 50 days. Cardoon-fortified smoothies exhibited higher viscosity, darker color, increased phenolic compound levels, and greater anti-inflammatory and antioxidant activities. Furthermore, the cardoon blade ingredients contributed to a more stable dietary fiber content throughout the smoothies' shelf-life. HPP-processed smoothies did not contain sucrose, suggesting enzymatic activity that resulted in sucrose hydrolysis. All beverage formulations had low or no microbial growth within European limits. In conclusion, the fortification of smoothies with cardoon blades enhanced bioactive properties and quality attributes during their shelf-life, highlighting the potential of this plant material as a potential functional food ingredient in a circular economy context.

The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes.

Challenge tests are commonly employed to evaluate the growth behavior of L. monocytogenes in food matrices; they are known for being expensive and time-consuming. An alternative could be the use of predictive models to forecast microbial behavior under different conditions. In this study, the growth behavior of L. monocytogenes in different fresh produce was evaluated using a predictive model based on the Gamma concept considering pH, water activity (aw), and temperature as input factors. An extensive literature search resulted in a total of 105 research articles selected to collect growth/no growth behavior data of L. monocytogenes. Up to 808 L. monocytogenes behavior values and physicochemical characteristics were extracted for different fruits and vegetables. The predictive performance of the model as a tool for identifying the produce commodities supporting the growth of L. monocytogenes was proved by comparing with the experimental data collected from the literature. The model provided satisfactory predictions on the behavior of L. monocytogenes in vegetables (>80% agreement with experimental observations). For leafy greens, a 90% agreement was achieved. In contrast, the performance of the Gamma model was less satisfactory for fruits, as it tends to overestimate the potential of acid commodities to inhibit the growth of L. monocytogenes.

Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready-to-eat fresh-cut 'Fuji' apple (Malus domestica Borkh.) strains.

In this study, we optimized the composition of the browning inhibitor for apples and established a prediction model for the browning inhibitor concentration in mass-processed fresh-cut apples based on electrical conductivity measurements. The "Fuji" apples that were harvested in Chungju, Korea, were used for this study. Vitamin C mixture (VCM) and trehalose (Tre) were used as browning inhibitors at a 4% ratio. The browning reaction under Δ3 of BI (browning index) for 5 days was defined as the target shelf-life of the apple flesh. The ΔBI of VCM and Tre was lower than that of VCM by 4%. It is revealed that the electrical conductivity of the browning inhibitor was highly correlated with its concentration and the number of soaked apples. Finally, the regression of the conductivity was fitted as Y = -0.0024 (number of soaked apples) + 0.5111 (R2 = 0.9931). In the validation test, the conductivity must be maintained at 0.4373 S/m or higher to maintain the target anti-browning level of Δ3 or less, which corresponded to ∼80% of the initial qualitative level after manufacture. The conductivity measurement of the browning inhibitor is suitable for monitoring and predicting its concentration in the mass processing of fresh-cut apple production due to the convenience of this method. PRACTICAL APPLICATION: The conductivity measurement of browning inhibitors can be applied not only to the mass processing of apple production but also to the anti-browning treatment of other fruits and vegetables, due to the convenience of this method. From these research results, it is expected to derive a formula that can predict the concentration of browning inhibitors through simple experiments for other fruits or vegetables.

In-package cold atmospheric plasma processing for shelf-life extension of gilthead seabream (Sparus aurata) fillets.

In-package cold atmospheric plasma (CAP) processing, which refers to the generation of CAP inside a sealed package, enables a local disinfecting reaction, allowing no post-process contamination and extending the shelf-life (SL) of perishable food products, such as fresh fish. In the present study, four in-package CAP treatments, differing in frequency and processing time, were applied on fresh gilthead seabream (Sparus aurata) fillets, prepacked in low-permeability pouches. Fish SL was evaluated during isothermal storage at 2°C, whereas untreated packaged fillets were used as control samples. The SL assessment of the fish fillets was based on microbial enumeration of total aerobic mesophilic count (TMC), total aerobic psychrotrophic count (TPC), Pseudomonas spp., Enterobacteriaceae, and lactic acid bacteria (LAB), pH measurement, determination of color and texture parameters, lipid oxidation, total volatile basic nitrogen (TVB-N) measurement, and sensory evaluation. All CAP treatments were effective against microbial inhibition in fish fillets, especially regarding TMC, TPC, and Pseudomonas spp., resulting in maximum reduction of 1.49, 1.24, and 1.43 log CFU/g, respectively, compared to the control samples after 16 days of storage. However, minor effect was observed against Enterobacteriaceae and no effect against LAB. CAP processing did not affect the color and texture parameters of fish fillets, and TVB-N production was slightly reduced in CAP-treated samples; however, lipid oxidation was accelerated, especially at the more intense processing conditions, by a maximum of 75.5%. The results of the study indicated that in-package CAP processing could be effectively applied for inhibiting spoilage during refrigerated storage and extending SL of fresh fish fillets. PRACTICAL APPLICATION: In-package cold atmospheric plasma (CAP) processing was tested on gilthead seabream fillets, a highly perishable product with high commercial potential if its shelf-life can be extended through minimal processing. The food industry could benefit from in-package CAP technology as it is a cost effective nonthermal processing method while preventing post-processing contamination of the products. Although in-package CAP processing has not been extensively tested on fish, this study examined the quality and shelf-life of a highly perishable fish species, and the results could be further used as a reference for processing optimization of the CAP treatments.

Harnessing the Power of Traditional Organic Formulations for Crop Growth and Microbial Harmony.

The utilization of various agrochemicals in crop production technology leads to soil health and fertility depletion. Multiple measures have been taken to revitalize the health of polluted soil. In this context, organic agriculture has increased over the past few years to overcome the detrimental effects of extensive modern agricultural practices. Several traditional organic formulations, such as panchagavya, jeevamurtha, beejamurtha, bokashi, etc., are vital in converting polluted farmlands into organic. Various countries have their own organic formulations to improve crop growth and yield. These formulations are rich sources of many macro and micronutrients, growth-promoting phytohormones, and provide resistance against biotic and abiotic stresses. Apart from these benefits, these formulations consist of several groups of beneficial microorganisms that belong to the phyla Proteobacteria, Firmicutes, Bacteroides, and Actinobacteria, while some of the novel groups of microorganisms were also reported from the ingredients used in the preparation of these organic formulations. These microorganisms can solubilize nutrients such as phosphorous and zinc, oxidize sulfur, reduce nitrate, and are also involved in the production of indole acetic acid, ethylene reduction enzyme (1-aminocyclopropane-1-carboxylic acid deaminase), and organic acids that promote plant growth and induce resistance in the plant system. Hence, the utilization of traditional organic formulations helps in the reclamation of environmental health without compromising crop yields. This review describes the importance of organic farming, the preparation and application of different types of traditional organic formulations in different countries, and the microbial composition and mechanism of growth promotion of different traditional organic formulations.

Application of PLA-Based Films to Preserve Strawberries' Bioactive Compounds.

Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and processability. The investigation of the potential of PLA films in preserving the quality of strawberries is fully in line with the current directives on the sustainability of food packaging. The study aims to investigate the effects of PLA films on strawberries' physical and chemical properties, thereby determining whether they can be used as a post-harvest solution to control antioxidant loss, reduce mold growth, and extend the shelf-life of strawberries. Well-designed PLA films with different-sized holes obtained by laser perforation (PLA0, PLA16 and PLA23) were tested against a conventional packaging polypropylene (PP) tray for up to 20 days of storage. Weight loss and mold growth were significantly slower in strawberries packed in PLA films. At the same time, PLA-based films effectively preserved the deterioration of vitamin C content, polyphenols and antioxidant activity compared to the control. Furthermore, among all, the micro-perforated PLA film (PLA23) showed better preservation in the different parameters evaluated. These results could effectively inhibit the deterioration of fruit quality, showing promising expectations as an effective strategy to extend the shelf-life of strawberries.

Preparation of Cellulose Fiber Loaded with CuO Nanoparticles for Enhanced Shelf Life and Quality of Tomato Fruit.

The present study reports on the preparation of a cellulose fiber (CF) composite from D. lutescens, combined with copper oxide nanoparticles (DL@CF/CuO), to prolong the shelf life of tomatoes after harvest. The isolated cellulose fiber material was comprehensively characterized using XRD, FTIR, and FE-SEM analyses. The DLCF and DL@CF/CuO nanoparticles exhibited crystalline cellulose, as indicated by the XRD investigation. Both DLCF and DL@CF/CuO showed O-H and C-H FTIR spectra with identifiable vibrational peaks. The FE-SEM images depicted the dispersion of DL@CF/CuO-based fibers in a cellulose fiber matrix containing CuO nanoparticles. A 0.3% (wt/wt), a solution of DL@CF/CuO was coated onto the surface of early ripening tomato fruits. After a 25-day storage period at 25-29 °C and 85% RH, the results showed a significant extension in the shelf life of the tomato fruits, in line with changes in physiological properties and fruit quality. The extension of shelf life in tomato fruit epidermis treated with DL@CF/CuO was confirmed through FE-SEM analysis. L929 fibroblast cells were treated with the developed DL@CF/CuO nanocomposite, and no signs of toxicity were detected up to 75 µg/mL. Additionally, the DL@CF/CuO nanocomposite exhibited significant antifungal activity against Aspergillus flavus. In conclusion, this study provides novel insights for sustainable food security and waste control in the agricultural and food industries.

Characterization and shelf life of synbiotic drink powder from porang (Amorphophallus muelleri).

Amorphophallus muelleri BI was included in the Araceae family, which is a type of tuber. It is a tuber with high potential due to its abundant bioactive compounds. Amorphophallus muelleri BI flour (AF) contains a high glucomannan and carbon compounds that serve as nutrients for probiotic bacteria. Although Amorphophallus muelleri BI thrives in Indonesia, its utilization rate in the country remains relatively low and haven't been any studies conducted regarding synbiotic powder from AF. The primary objective of this research is to develop a synergistic beverage enriched with varying concentrations of Amorphophallus muelleri BI as a prebiotic and LA as probiotic (synbiotic). The process starts with culture preparation, synbiotic drink process, synbiotic and microencapsulation, includes the examination of solubility, proximate analysis, calorie content, viability, and shelf life. Results showed that the proximate and solubility had no significant effect. Synbiotic drink powder from AF can be produced using spray dry technology. The highest LA growth was observed when augmenting the AF quantity at a 0.4% concentration, which can be seen from the viability parameter with a value of 7.29 log CFU/g. Samples shelf life at -21 and 3 °C with LA viability critical parameter was determined to be 4 days.

Solidification of deep eutectic solvent containing fimasartan through wet impregnation and exploration of flow attributes by modified SeDeM-SLA expert system.

The solidification of deep eutectic solvent (DES) through wet impregnation techniques on inert solid carriers is an interesting approach that offers better processing attributes and excellent stability. Herein, DES of Fimasartan (FS) was developed to improve its solubility and bioavailability. The selected DES-FS was solidified by wet impregnation method employing Nesulin US2 and Aerosil 200. The SeDeM-SLA (solid-liquid adsorption) system was employed to investigate flow attributes of solidified DES-FS. Further, the selected solidified DES-FS (A) was characterized by Fourier transforms infrared spectroscopy (FTIR), Powder X-ray diffraction (PXRD), Differential scanning calorimetry (DSC), Scanning electron microscopy (SEM). The DES comprising Choline Chloride (ChCl): Glycerol (Gly) (1:3) revealed maximum drug solubility (35.6 ± 2.2 mg/mL) and thus opted for solidification. Solidification through wet impregnation was employed using 1:0.5 ratios (DES-FS to carriers). The Index of Good Flow (IGF) value was calculated from the SeDeM-SLA expert system, which indicates the better flow characteristics of solidified DES-FS, particularly with Neusilin US2 [SDES-FS (A)]. The solid-state evaluation data of SDS-FS (A) suggested a transition of FS to an amorphous form, resulting in an increment in solubility and dissolution. A similar trend was reported in the in vivo pharmacokinetic study, which indicated a 2.9 folds increment in the oral bioavailability of FS. Furthermore, excellent stability, i.e., a shelf life of 28.44 months, reported by SDES-FS (A) in accelerated stability studies, suggests better formulation perspectives. In a nutshell, the present study evokes the potentiality of performing solidification through wet impregnation and successful implementation of the SeDeM-SLA expert model, which could find wide applications in pharmaceutical science.

An alginate-based edible coating containing lactic acid bacteria extends the shelf life of fresh strawberry (Fragaria × ananassa Duch.).

Edible coatings, formulated with sodium alginate and various strains of lactic acid bacteria, were evaluated for their effectiveness in extending the shelf life and mitigating microbial risks associated with strawberries. This study specifically employed strains of Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus plantarum as antimicrobial agents. Through physicochemical property analysis, the alginate-based antimicrobial coating proved most effective in reducing the strawberry weight loss rate, decay index, and ascorbic acid degradation. Over time, all treatments exhibited increased fungal growth. However, strawberries treated with alginate and lactic acid bacteria recorded lower final colony formation counts-6.82 log CFU/g for SA + LPC, 6.04 log CFU/g for SA + LGG, and 6.26 log CFU/g for SA + LP-compared to 8.73 log CFU/g in the control group. In terms of bacterial resistance under gastrointestinal conditions, L. paracasei demonstrated the highest survival rate post-simulated gastric fluid exposure, while L. plantarum showed the greatest resilience post-simulated intestinal fluid exposure. These findings underscore the efficacy of alginate-based antimicrobial coatings in not only enhancing the storage quality of strawberries but also ensuring microbial safety and potential benefits for gut health.

Exogenous melatonin delays oxidative browning in litchi during cold storage by regulating biochemical attributes and gene expression.

Oxidative damage leading to loss of nutritional quality and pericarp discoloration of harvested litchi fruits drastically limits consumer acceptance and marketability. In the present investigation, the impact of postharvest melatonin application at different concentrations, i.e., 0.1 mM, 0.25 mM, and 0.5 mM, on fruit quality and shelf life of litchi fruits under cold storage conditions was studied. The results revealed the positive effect of melatonin application at all concentrations on fruit quality and shelf life. However, treatment with 0.5 mM concentration of melatonin resulted in minimum weight loss, decay loss, pericarp discoloration, and also retained higher levels of TSS, acidity, total sugar, ascorbic acid, anthocyanin, antioxidant, and phenolics content during cold storage. Melatonin administration also restricted the enzymatic activity of the polyphenol oxidase (PPO) and peroxidase (POD) enzymes in the fruit pericarp and maintained freshness of the fruits up to 30 days in cold storage. At the molecular level, a similar reduction in the expression of browning-associated genes, LcPPO, LcPOD, and Laccase, was detected in preserved litchi fruits treated with melatonin. Anthocyanin biosynthetic genes, LcUFGT and LcDFR, on the other hand showed enhanced expression in melatonin treated fruits compared to untreated fruits. Melatonin, owing to its antioxidant properties, when applied to harvested litchi fruits retained taste, nutritional quality and red color pericarp up till 30 days in cold storage.