Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork.

In this research, the Aronia melanocarpa pomace polyphenols (AMPPs) were extracted and purified. The purified AMPPs contained the most abundant chlorogenic acid (CGA) at 36.91 mg/100 mg, followed by chrysin at 8.61 mg/100 mg. At a concentration of 60 µg/mL, the purified AMPPs exhibited stronger scavenging activity against: DPPH radical, hydroxyl radical, ABTS∙+, and also showed greater Fe3+ reducing activity than the VC control group. To solve the problem of easy spoilage of chilled meat during storage, gelatin edible coatings containing Aronia melanocarpa pomace polyphenols, referred to as G/AMPPs, were investigated for their effect on the chilled storage of pork. At a 1:1 volume ratio of 1 % polyphenol solution to 3 % gelatin solution, the G/AMPPs coating effectively curbed pH, TVB-N, TVC, drip loss, and b* value increases in chilled pork, while delaying declines in hardness, adhesion, a* value and L* value; The TVB-N content and TVC values demonstrated that the G/AMPPs coating significantly extended the shelf life of chilled pork by up to 15 days. The results showed that G/AMPPs had good preservative, antibacterial and antioxidant effects on chilled pork and thus development of G/AMPPs based coating shows appeared to offer promise for meat preservation.

An Evaluation of Amoxicillin/Clavulanate Stability in Aqueous Systems, Including Its Suitability for Outpatient Parenteral Antimicrobial Therapy (OPAT).

Purpose: Amoxicillin/clavulanate antibiotic combination is suitable for treating a range of infections, including some suited for Outpatient Parenteral Antimicrobial Therapy (OPAT). The aim of the study was to evaluate shelf-life values of amoxicillin at clinical concentrations in the presence of clavulanate for use in OPAT. Methods: A stability-indicating HPLC assay was developed and validated. Kinetic studies were performed at 1 mg/mL and 15 mg/mL amoxicillin at 40-60 °C. Studies in elastomeric infusers included the pH lowered from 8.73 to 6.52 for 1 mg/mL; 8.85 to 7.69 for 7.5 mg/mL and 8.68 to 8.40 for 15 mg/mL amoxicillin plus clavulanate and stored at 2.9 °C. Results: Amoxicillin and clavulanate eluted at 5.2 and 3.0 minutes, respectively, with linear concentration relationships. Forced degradation retained base-line separation of each component in the presence of degradation products. Amoxicillin 1 mg/mL had a shelf-life of 4.85 hours at pH 6.53 and 40 °C which on extrapolation to 25 °C was 22.8 h. Clavulanate was 1.38 h at 40 °C and 4.0 h at 25 °C. Amoxicillin 15 mg/mL at pH 8.34 gave a shelf-life of 0.11 h at 40 °C and clavulanate 0.41 h. In elastomeric infusers, amoxicillin 1 mg/mL, with lowering pH from 8.73 to 6.52, improved the shelf-life at 2.9 °C from 72 to >263.8 h and similarly for clavulanate. At 7.5 mg/mL amoxicillin, lowering pH from 8.85 to 7.69 improved the shelf-life from 4.2 to 51.8 h and clavulanate from 4.2 to 48.0 h. At 15 mg/mL amoxicillin, the shelf-life values at pH 8.68 or 8.40 were 3.8 h and 1.6 h and similarly for clavulanate. Conclusion: Amoxicillin and clavulanate showed adequate stability at 2.9 °C for OPAT storage at 1 mg/mL and possibly 7.5 mg/mL, but not 15 mg/mL. Low shelf-life values at 25 °C also limit administration times.

A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation.

The shelf-life and quality of food products depend heavily on antioxidants, which protect lipids from free radical degradation. α-Tocopherol and myricetin, two potent antioxidants, synergistically enhance the prevention of oxidative rancidity in bulk oil systems. Understanding their degradation kinetics is essential for deepening our knowledge of their mechanisms and developing strategies to predict shelf-life before expiration. This paper introduces a generalized mathematical model to describe the degradation kinetics of α-tocopherol in the presence of myricetin. Using direct differential methods guided by a machine learning approach based on neural differential equations, we uncover two distinct phases of α-tocopherol degradation when coexisting with myricetin at varying concentration ratios. These findings inform the development of a mixed Weibull model that accurately captures the degradation process. Our study enhances the understanding of antioxidant interactions and provides a reliable method for predicting food system stability, offering valuable insights for optimizing natural antioxidants in food preservation.

Temperature Excursion Management: A Tier-Based Approach for Commercial Oral Solid Dosage Forms.

Temperature excursions during product storage, transportation, and handling can deteriorate product quality. Following a temperature excursion event, the impact of the event on the product quality should be evaluated to determine if the product can be used or if it needs to be discarded. Pharmaceutical companies are required to have defined procedures for managing temperature excursions and performing impact assessment after an excursion occurs. In an increasingly complex supply chain, it is vital to develop processes that can expedite the review of these events. A tier-based approach is presented for analyzing the impact of temperature excursion on commercial small molecule drug products intended to be stored at room temperature. Utilization of each of the three tiers is based on whether the excursion temperature and/or excursion duration are within a predetermined, product-specific, allowable range. The stress study temperature defines the allowable temperature range, while the allowable duration is determined using a mathematical approach outlined in this article. Tier 1, specific to the product, allows products to be dispositioned for use without further assessment when temperature excursion events fall within both the product-specific allowable excursion temperature and duration ranges. Tier 2 applies when the excursion temperature is within the allowable range, but the duration exceeds it. Lot-specific release data is used for impact assessment in this tier. Finally, Tier 3 utilizes Arrhenius extrapolation to predict the final degradation and perform the impact assessment when the excursion temperature surpasses the allowable temperature range.

Fruit-specific effects of tryptophan and melatonin as active components to extend the functionality of red fruits during post-harvest processing.

Preserving quality attributes in the distribution chain is a challenging task, particularly in fruits with a brief shelf life. The application of melatonin in cherries, raspberries, strawberries and blueberries stored at room temperature was evaluated, as well as the effects of its precursor (tryptophan) to determine their specificity and interchangeable feasibility for post-harvest applications. The results demonstrated that melatonin is effective in all tested fruits, reducing deterioration rate and its severity, preserving fruit firmness and reducing darkening and weight loss. Furthermore, tryptophan applications incremented melatonin contents in strawberries and blueberries and delayed decay in both fruits. Melatonin reduced postharvest losses in all studied fruits related to its antisenescent properties, while the beneficial impact of tryptophan in extending shelf life was fruit-specific and appeared to be partly mediated by melatonin. Melatonin and tryptophan must be considered as active components of new formulations for extending the shelf life of red fruits during post-harvest processing.

CRISPR-Cas9: Unraveling Genetic Secrets to Enhance Floral and Fruit Traits in Tomato.

Tomato, a globally consumed vegetable, possesses vast genetic diversity, making it suitable for genetic manipulation using various genetic improvement techniques. Tomatoes are grown extensively for their market value and health benefits, primarily contributed by enhanced yield and nutritional value respectively, influenced by floral and fruit traits. Floral morphology is maintained by genes involved in meristem size control, regulation of inflorescence transition, and pollen development. SP (SELF-PRUNING) and SP5G (SELF-PRUNING 5G) determine growth habit and flowering time. RIN (RIPENING INHIBITOR) and PG (POLYGALACTURONASE) are responsible for the shelf life of fruits. In addition to this, nutrition-enriched tomatoes have been developed in recent times. In this review, we comprehensively discuss the major genes influencing floral morphology, flowering time, fruit size, fruit shape, shelf life, and nutritional value, ultimately resulting in enhanced yield. Additionally, we address the advances in CRISPR/Cas9 applied for the genetic improvement of tomatoes along with prospects of areas in which research development in terms of tomato genetic improvement has to be advanced.

A comparative study of the developability of full-length antibodies, fragments, and bispecific formats reveals higher stability risks for engineered constructs.

Engineered antibody formats, such as antibody fragments and bispecifics, have the potential to offer improved therapeutic efficacy compared to traditional full-length monoclonal antibodies (mAbs). However, the translation of these non-natural molecules into successful therapeutics can be hampered by developability challenges. Here, we systematically analyzed 64 different antibody constructs targeting Tumor Necrosis Factor (TNF) which cover 8 distinct molecular format families, encompassing full-length antibodies, various types of single chain variable fragments, and bispecifics. We measured 15 biophysical properties related to activity, manufacturing, and stability, scoring variants with a flag-based risk approach and a recent in silico developability profiler. Our comparative assessment revealed that overall developability is higher for the natural full-length antibody format. Bispecific antibodies, antibodies with scFv fragments at the C-terminus of the light chain, and single-chain Fv antibody fragments (scFvs) have intermediate developability properties, while more complicated formats, such as scFv- scFv, bispecific mAbs with one Fab exchanged with a scFv, and diabody formats are collectively more challenging. In particular, our study highlights the propensity for fragmentation and aggregation, both in bulk and at interfaces, for many current engineered formats.

A comparative study on sequential green hybrid techniques (ultrasonication, microwave and high shear homogenization) for the extraction of date seed bioactive compounds and its application as an additive for shelf-life extension of Oreochromis niloticus.

This study focuses on the extraction of bioactive compounds from date seeds using five polyol-based deep eutectic solvents (P-DESs) in combination with hybrid green extraction techniques, specifically microwave-assisted extraction (MAE), homogenization-assisted extraction (HAE), and ultrasound-assisted extraction (UAE). The optimization of these extraction techniques was achieved using P-DESs showing the highest efficiency for extracting date seed bioactive compounds using response surface methodology (RSM) and central composite design (CCD) approach. The optimized conditions from three green techniques were further applied in the form of hybrid green extraction techniques, involving six binary and three ternary methods, to assess the percentage increase in the extraction efficiency of date seed bioactive polyphenolics. Among the five P-DESs tested, choline chloride: ethylene glycol (ChCl:Eg) exhibited the highest extraction efficiency for recovering date seed phenolic compounds. Using ChCl:Eg as the P-DES, the highest extraction efficacy was found with MAE, followed by > HAE and > UAE. In addition, all hybrid extraction techniques showed higher extraction efficiencies than the single extraction methods. Notably, the binary hybrid techniques combining UAE and MAE (UMAE), HAE and MAE (HMAE) resulted in significantly higher recovery of bioactive compounds, with 52 % and 49 % increases in total phenolic content, respectively, compared to single extraction techniques. The lowest MIC and MBC of P-DES (ChCl:Eg) and date seed P-DES based extract recorded against all the tested bacterial strains was 40 % and 20 % respectively. Furthermore, the date seed extract from MAE was used to extend the shelf life of Oreochromis niloticus stored at 4 °C for 10 days. The results indicated that the date seed polyphenolic extract effectively inhibited microbial growth in Oreochromis niloticus during refrigerated storage, with the total bacterial count (TBC) of all the treated samples within the recommended acceptability limit of < 6 log CFU/g compared to the untreated samples, which showed a total bacterial count (TBC) > 6 log CFU/g. This study demonstrated that sequential hybrid techniques enhance and intensify the recovery of bioactive compounds more effectively than any single green technique.

Bridging agro-science and human nutrition: zinc nanoparticles and biochar as catalysts for enhanced crop productivity and biofortification.

The integration of zinc nanoparticles (Zn NPs) with biochar offers a transformative approach to sustainable agriculture by enhancing plant productivity and human nutrition. This combination improves soil health, optimizes nutrient uptake, and increases resilience to environmental stressors, leading to superior crop performance. Our literature review shows that combining Zn NPs with biochar significantly boosts the crop nutrient composition, including proteins, vitamins, sugars, and secondary metabolites. This enhancement improves the plant tolerance to environmental challenges, crop quality, and shelf life. This technique addresses the global issue of Zn deficiency by biofortifying food crops with increased Zn levels, such as mung beans, lettuce, tomatoes, wheat, maize, rice, citrus, apples, and microgreens. Additionally, Zn NPs and biochar improve soil properties by enhancing water retention, cation exchange capacity (CEC), and microbial activity, making soils more fertile and productive. The porous structure of biochar facilitates the slow and sustained release of Zn, ensuring its bioavailability over extended periods and reducing the need for frequent fertilizer applications. This synergy promotes sustainable agricultural practices and reduces the environmental footprint of the traditional farming methods. However, potential ecological risks such as biomagnification, nanoparticle accumulation, and toxicity require careful consideration. Comprehensive risk assessments and management strategies are essential to ensure that agricultural benefits do not compromise the environmental or human health. Future research should focus on sustainable practices for deploying Zn NPs in agriculture, balancing food security and ecological integrity and positioning this approach as a viable solution for nutrient-efficient and sustainable agriculture.

"Reference sample comparison method": A new voltammetric electronic tongue method and its application in assessing the shelf life of fresh milk.

Shelf life is a critical comprehensive indicator of food quality. Voltammetric electronic tongue (V-Et), is well-suited for assessing food shelf life, due to its capable of capturing food overall fingerprints. This study designed a "reference sample comparison method" for V-Et to assess the shelf life of fresh milk. Quality differences between milk samples of different shelf lives and reference samples were quantified by differential degree (Dd) values. A new "one-to-one" model of milk shelf life was established based on Dd values, and significantly improved predictive accuracy by 11.14 %-17.17 % and 14.86 %-44.47 % in overall quality shelf life assessment compared to "many-to-one" models based on SVM and DFA. Even in the more sophisticated evaluation of microbial safety and sensory quality shelf life, it attained relative errors of 13.57 % and 7.68 %, respectively. All these findings showed the significant potential of the "reference sample comparison method" in assessing food shelf life with V-Et.

Fitness implications of low-temperature storage for Eocanthecona furcellata (Hemiptera: Pentatomidae).

Exploring the impact of low-temperature storage on the fitness of natural enemy insects is crucial for practical field applications because this parameter directly influences their potential for population growth and effective pest control. Eocanthecona furcellata (Wolff) (Hemiptera: Pentatomidae) is widely used in biological pest control. This study aimed to identify optimal storage stages, temperatures, and durations for E. furcellata to produce high-quality individuals for practical use. The quality of E. furcellata after storage was evaluated by assessing parameters such as predatory capacity and fecundity, along with age-stage, two-sex life table. The findings revealed that the adult stage was the optimal storage form for E. furcellata, and the most favorable temperature for storage was 12 °C. Adult females had the highest predatory ability after 15 days of storage at 12 °C. Although survival rates declined with prolonged storage, they remained above 50% after 30 days, and longevity, fecundity, and predatory capacity of surviving individuals remained comparable to those of individuals in the control group (rearing at a constant temperature of 26 °C without low-temperature storage). The effects of low-temperature storage extended to the F1 generation of E. furcellata, which exhibited maximum mean longevity, fecundity, net reproductive rate, and mean generation time as well as fastest population growth after 30 days of storage at 12 °C. These results can be used to achieve optimal low-temperature storage conditions for E. furcellata production, particularly for extending its shelf life.

Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization.

Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has been limited research in this area. Herein, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile metabolites at different stages during FTJ fermentation. 131 volatile organic compounds (VOCs) were identified, with alcohols, acids, and esters as the main compounds. The content of superoxide dismutase (SOD) and lycopene (LYC) had a positive correlation with methyl salicylate, ethyl acetate, and linalyl acetate. Subsequently, the storage stability of FTJ was evaluated at temperatures of 4 °C, 25 °C, and 37 °C over a period of 45 d, revealing that the quality of FTJ decreased with increasing storage temperature. The shelf life of FTJ under different storage conditions was determined using SOD activity and LYC content as quality indicators. The final shelf life was 47 d at 37 °C, 69 d at 25 °C, and 123 d at 4 °C.

Study on quality characteristics, shelf-life prediction and frying mass transfer of breaded tilapia nuggets.

Deep-fried breaded tilapia nuggets (DFBTNs) have good market prospects as a tilapia deep-processed product. In this study, we used pre-optimized DFBTNs to simulate the mass change from storage to consumption and investigated the changes in storage shelf-life and frying mass transfer kinetics of DFBTNs. Microbial growth trend and shelf-life prediction models at different storage temperatures were developed using a modified Gompertz equation. The R2 of the fitted equations were all greater than 0.98, and the predicted shelf-life of the products was close to the actual measurement time. The ability of the electronic nose and tongue to differentiate between odor and taste can be used as a secondary indicator to determine whether a product is spoiled or not. During the reheating process of deep-frying, the batter shell moisture decreased (18.69 %→6.89 %), and the oil content increased (2.76 %→27.35 %). The mass transfer coefficient k fitted by Fick's second law for moisture evaporation was 0.0086, and the mass transfer coefficient k fitted by the first-order kinetic equation for oil absorption was 0.1137. This study is informative for storing and consuming DFBTNs, which can provide a basis for the deep processing and high-value utilization of tilapia.

Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions.

This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions (10%, 20%, and 40% w/w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day frozen storage period. Based on the findings, the active CSG coatings showed remarkable antioxidant and antimicrobial activities. By increasing the level of RCE nanoemulsions, the functional activity of coatings significantly increased (P < 0.05). Upon the termination of the storage period, the lowest microbial load (i.e., a decrease of 0.5-2 log CFU/g in the number of different bacteria compared to the control) and oxidation stability were observed in burgers coated with a CSG solution containing 40% RCE nanoemulsions. This burger also showed the highest sensory acceptance on the last day. In conclusion, it is proposed to use the active coating produced in this study to maintain meat products' quality and safety and increase their shelf-life.

Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun.

The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions. The key odorants were identified through a combination of chemometrics analysis, comparative aromatic extract dilution analysis (cAEDA), detection frequency analysis (DFA), and odor-specific magnitude estimation (OSME). Subsequently, eight odorants, including linalool (892.451 µg/L), (E)-ß-damascenone (5.105 µg/L), phenylacetaldehyde (27.720 µg/L), nonanal (2201.439 µg/L), α-terpineol (7.166 µg/L), geraniol (0.499 µg/L), theaspirane (0.044 µg/L), and 2-hydroxy-5-methylacetophenone (2.973 µg/L), were identified as the key substances contributing to the retort-like odor in sample B. Aroma recombination and omission test further demonstrated that elevated concentrations of nonanal, geraniol, phenylacetaldehyde, and theaspirane might be the primary reasons for the retort odor observed in samples.

Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.

Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling.

The objective was to review, using an integrated approach, all parameters related to osmotic dehydration, freezing, and frozen storage when assessing the advantages of the osmodehydrofreezing-ODF process. Peeled cherry tomatoes were treated at (T) 25, 35, and 45 °C (t) up to 180 min in glycerol-based OD-solution (50, 60, 70% w/w). OD was studied and optimized by applying the Response Surface Methodology, combined with selected desirability criteria to define the optimum process parameters. Water loss-WL, solid gain-SG, water activity reduction-aw, texture and color changes were monitored during the process. Untreated and OD-treated at optimal OD conditions (C = 61.5%, T = 36 °C; t = 72 min) samples were frozen and stored at isothermal (T, -5, -8, -14, -23 °C) and non-isothermal temperature conditions (Teff, -7.3 °C). OD samples presented acceptable color, increased firmness, low drip loss and high vitamin C/lycopene retention during frozen storage. OD increased the shelf life of frozen cherry tomato (up to 3.5 times based on sensory quality loss). The kinetic models obtained for vitamin and lycopene degradation and sensory quality loss were validated at non-isothermal conditions.

Thermoforming Vacuum Packaging Influences Fresh Pork Loin Chop Characteristics.

The storage duration of fresh meat products is a contributing factor leading to increased waste and loss at the retail counter. Losses of fresh pork can be linked to packaging methods that do not protect the attributes of color, taste, and odors consumers use in determining wholesome meat. Boneless pork loins (N = 63) were fabricated into 2.54-cm-thick chops and assigned to one of three vacuum treatments (VacA, VacB, VacC) or a fourth polyvinyl chloride overwrap (PVC) treatment to assess objective fresh color, cook loss, Warner-Bratzler shear force (WBSF), and lipid oxidation. Pork chops (n = 882) were evaluated at 5-day intervals (D 0, 5, 10, 15) in a randomized complete block design. Pork chop surface color was lighter (L*; p < 0.0001) when stored in a vacuum compared to PVC-packaged loin chops, regardless of storage duration. Redness (a*) values were greater (p < 0.0001) for loin chops stored in PVC than all other vacuum packaging treatments throughout the entire 15-day display period. Relative values for chroma on PVC-packaged loin chops were greater (p < 0.0001) throughout the simulated retail display period. An interaction of day and packaging treatment (p < 0.0343) occurred for WBSF. Lipid oxidation for pork chops packaged using PVC was significantly greater (p < 0.0001) from Day 10 through the completion of the storage period. Results indicate that vacuum packaging limits the deterioration of fresh pork loin chops, whereas traditional overwrapping expedites the color and lipid oxidation during refrigerated storage.

Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis.

The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited the highest loaf volume, suggesting optimal fermentation. Moisture analysis revealed minor alterations in the moisture retention attributes of the bread formulations. Impedance analysis suggested that C1 exhibited the highest impedance with a high degree of material homogeneity. Swelling studies suggested similar swelling properties, except C5 (containing 5% GCBp), which showed the lowest swelling percentage. Furthermore, color and microcolor analysis revealed the highest L* and WI in C1. Conversely, higher concentrations of GCBp reduced the color attributes in other GCBp-containing formulations. FTIR study demonstrated an improved intermolecular interaction in C1 and C2 (containing 2% GCBp) among all. No significant variation in the overall textural parameters was observed in GCBp-introduced formulations, except C2, which showed an improved gumminess. Moreover, the TPC (total phenolic content) and microbial analysis revealed enhanced antioxidant and antimicrobial properties in GCBp-incorporated formulations compared to Control (C0, without GCBp). The sensory evaluation showed an enhanced appearance and aroma in C1 compared to others. In short, C1 showed better physicochemical, biological, and sensory properties than the other formulations.

Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish (Pangasius hypophthalmus).

The purpose of this study was to investigate the effect of chemically and green synthesized zinc oxide nanoparticles (ZnO-NPs) on the shelf life and sensory quality of fish meat. In this study, ZnO-NPs were synthesized by employing the colloidal chemistry (CZnO-NPs) and green synthesis (GZnO-NPs) methods, and they were also characterized to assess their morphology. The synthesized ZnO-NPs, ZnO, and zinc acetate (ZnA) were used for the preservation and fortification of fish (Pangasius hypophthalmus) meat at 20 mg/kg of Zn. In a six-day storage study at 4 °C, the fish samples were evaluated for their sensory attributes (color and odor), physicochemical quality (pH and total volatile base nitrogen), oxidative changes (thiobarbituric acid-reactive substances and peroxide value), and microbial loads at 0, 3, and 6 days of storage. The fortification of raw fish with the synthesized CZnO-NPs produced better sensory attributes (color and odor) and maintained a pH non-conducive to microbial growth throughout the entire storage period compared with the control, ZnO, and ZnA-fortified samples. The GZnO-NPs largely did not provide any added advantage over CZnO-NPs but sometimes responded better than the control, ZnO, and ZnA samples. Oxidative status and total volatile base nitrogen were lower for CZnO-NPs in refrigerated fish compared with the other treatments. The ZnO-NP-fortified fish had the lowest counts of total viable bacteria, coliforms, Staphylococcus spp., and Vibrio spp. Hence, the fortification of fish with synthesized CZnO-NPs is promising as a food additive to reduce microbial spoilage and lipid peroxidation of fish in storage.