Search Results (58)

Synthetic plastics remain widely used in food packaging despite environmental concerns. This laboratory-scale study evaluated biodegradable chitosan-alginate films enriched with oregano or turmeric two-phase equilibrium condensates as active packaging films for highbush blueberries (Vaccinium corymbosum L.). Film hydration properties were assessed, and blueberries were stored at 4 °C or 22 °C for 7 or 14 days. Dry matter, proximate composition, total phenolic content (TPC), antioxidant activity, vitamin C, and total viable bacterial count (TVC) were measured. Simulated gastrointestinal film digestates were evaluated in Nthy-ori 3-1 thyroid epithelial and CCD 841 CoN colonic epithelial cells. Oregano-enriched films (OS3) showed greater water uptake and swelling than control and turmeric-enriched films. Blueberry responses depended on formulation and storage conditions. After 14 days at 4 °C, OS2- and OS3-packaged blueberries showed higher vitamin C contents than plastic controls, corresponding to approximately 20% lower vitamin C loss. TVC was primarily influenced by temperature, with no significant main effect of packaging type. Digestates did not significantly alter evaluated DNA-damage markers under short-term exposure conditions. Concentration-dependent cell-cycle changes occurred in Nthy-ori 3-1 cells after OS2 and OS3 exposure, whereas no significant changes were observed in CCD-841CoN cells. Full article

In this study glycerol-plasticized sodium caseinate/polyvinyl alcohol NaC/PVA composite films were prepared by solution casting, and the effects of incorporating caffeic acid powder at different concentrations 0% 2.5% 5% and 15% w/w on structural mechanical barrier and postharvest performance were investigated. Caffeic acid (CA) (3,4-dihydroxycinnamic acid) is a naturally occurring phenolic compound commonly found in plant tissues and food sources such as apples, blueberries, and coffee. FTIR analysis revealed that shifts and broadening in OH bands indicated hydrogen bonding interactions between caffeic acid and the polymer matrix influencing structural organization. The pure NaC/PVA film exhibited high WVTR due to glycerol while maintaining low OTR. Adding 2.5% caffeic acid reduced WVTR but increased OTR through structural disruption. At 5% a continuous hydrogen-bonded network formed, restricting chain mobility and reducing free volume, thus lowering WVTR and OTR while preserving mechanical integrity. SEM micrographs revealed that high CA concentrations, particularly at 15%, led to aggregation-induced partial phase separation and consequent performance loss. Packaging treatments mainly affected physical and color attributes rather than primary metabolites. The NaC/PVA/5CA reduced weight loss and delayed sugar accumulation compared with NaC/PVA. Sugars peaked earlier in NaC/PVA but increased continuously in NaC/PVA/5CA, reaching maximum at the final storage stage. These findings indicate concentration-dependent mechanisms and highlight the potential of caffeic acid-based active packaging to regulate metabolism and extend postharvest quality. Overall results support its application in sustainable packaging systems for improved shelf life management. Full article

For thousands of years glass packaging for wine has traditionally been associated with quality and remains used today as an inert and recyclable container. However, alternative containers such as aluminum cans and polyethylene terephthalate (PET) bottles have been gaining traction over the last several years because of their lower cost, increased recyclability, and increasing consumer acceptance. Advancements in can-liner technology further support aluminum cans as a realistic option for wineries; however, data on how different packaging types influence the quality of packaged wine remains sparse. This study evaluated the physiochemical properties of carbonated blueberry wine stored in glass bottles, aluminum cans, and polyethylene terephthalate (PET) bottles under accelerated conditions (35 °C). Across the three packaging types, the wine quality parameters of total acidity, sugar, and pH did not differ significantly. There were, however, measurable statistical differences that emerged in color, anthocyanin content, and volatile organic compound (VOC) profiles. Pearson’s correlation analysis revealed a strong linear relationship between the degradation of color (intensity and hue) and anthocyanin concentration over time for all packaging types, with the loss being dependent upon packaging type. These findings indicate that while certain quality attributes vary with container, the overall chemical changes in blueberry wine are comparable across glass, aluminum, and PET bottles. Consequently, aluminum can packaging stands as a viable, cost-effective alternative packaging for blueberry wine producers. Full article

The transition of blueberry fruits from the ripening stage to the post-harvest senescence stage is rapid. However, the internal physiological, biochemical, and molecular mechanisms underlying this process have not been elucidated. This study analyzed changes during blueberry fruit development and post-harvest storage senescence to examine processes associated with quality loss. Post-harvest senescence was associated with a marked metabolic transition, which coincided with a transient ethylene peak at maturity and the accumulation of sugars and anthocyanins. This ripening phase was followed by increased oxidative stress, reflected in higher membrane damage, elevated malondialdehyde (MDA) levels, and shifts in conductivity and antioxidant activities, including reduced superoxide dismutase (SOD) levels and increased catalase (CAT), peroxidase (POD), and polyphenol oxidase (PPO) activities. The oxidative conditions were associated with higher rotting rates and coincided with fruit softening and increased polygalacturonase (PG) and β-galactosidase (β-Gal) activities. Correlation analysis identified a “ripening stress-activation cluster” (ethylene, sugars, anthocyanin, CAT/POD/PPO, MDA, PG/β-Gal, and RR) and a “textural integrity cluster” (hardness, chewiness, titratable acidity (TA), and ascorbic acid); these clusters represent correlation-based groupings of variables rather than experimentally validated functional modules. Transcriptomic profiling further showed extensive gene expression changes during storage. Functional enrichment analysis supported a shift from developmental metabolism toward senescence-associated pathways, including starch and sucrose metabolism, phenylpropanoid biosynthesis, flavonoid biosynthesis, mitogen activated protein kinase (MAPK) signaling, and cell wall modification. Overall, the results support a model in which ethylene signaling, oxidative stress, and cell wall disassembly are associated with the transition from ripening to senescence, offering insights for improving blueberry post-harvest quality and extending shelf life. Full article

The use of non-biodegradable plastic food packaging materials has become a major environmental concern. These plastics release chemicals and microplastics during degradation, harming wildlife and entering the food chain, posing risks to both environmental and human health. This study aimed to evaluate electrospun poly(vinylpyrrolidone) (PVP) mats incorporating natural antibacterial Thymus vulgaris L. extract (TE) and natural crosslinker citric acid (CA) as alternative food packaging materials. Packaging mats with TE and/or CA combinations in PVP were evaluated for their structural, chemical, optical, and shelf-life-enhancing effects on blueberries. The results show that dissolving PVP in TE extract and adding CA in PVP ethanol-water or TE-based solutions significantly affected the viscosity and conductivity of the electrospinning solutions, thereby influencing the morphology of electrospun mats. FTIR analysis confirmed the incorporation of TE into the polymer and indicated CA induced hydrogen bonding, interactions that may reduce the polymer chain mobility and increase the brittleness of the electrospun mat. In tests with blueberries, it was estimated that the commonly used traditional food film minimized blueberry weight loss, whereas the porous electrospun PVP and PVP/TE mats allowed greater moisture release and preserved better visual quality by reducing wrinkling and dehydration. Overall, electrospun PVP-based mats functionalized with TE show promise as sustainable food packaging materials that balance moisture management with product appearance. Full article

The instability of pigments and non-quantitative indication limit the application of intelligent labels in food freshness monitoring. Natural anthocyanins face challenges including photodegradation and difficulty in quantifying shrimp freshness. To solve these problems, this study prepared a colorimetric intelligent label with UV-shielding and real-time monitoring functions. Carbon-coated nano-TiO₂ (C-TiO₂) was synthesized by the hydrothermal method and combined with blueberry anthocyanins (BAs) in an agarose (AG)/gellan gum (GG)/glycerol matrix. The label properties were characterized and a remaining shelf-life prediction model was established based on the correlation between label color difference (ΔE) and shrimp total volatile basic nitrogen (TVB-N). The results demonstrated that C-TiO₂ could enhance compatibility and color stability, and maintain mechanical properties. After 24 h of ultraviolet irradiation, the BA degradation rate was 98.4% in the GAB group and 62.8% in the GABT-0.05 group, representing a reduction of 35.6% compared to the former. This indicates that the addition of C-TiO₂ significantly enhanced photostability. The predictive model demonstrated an error below 10% at both 10 °C and 20 °C conditions, indicating its potential for shelf-life prediction applications. This dual-functional label provides a reliable method for visual and quantitative evaluation of shrimp freshness. Full article

Blueberries (Vaccinium corymbosum L.) are widely appreciated for their flavor, bioactive compounds, and health promoting properties, yet cultivar-dependent differences in metabolic composition and postharvest stability remain incompletely understood. This study evaluated five commercial blueberry cultivars (‘Aurora’, ‘Chandler’, ‘Elliot’, ‘Legacy’, and ‘Liberty’) at harvest and after 15 days of cold storage (postharvest stage) (4 °C), assessing fruit color, size, firmness, primary metabolites, volatile organic compounds (VOCs), anthocyanins, phenolics, and antioxidant capacity. Cultivar-specific differences were observed in fruit morphology, sugar/acid balance, and biochemical composition: ‘Liberty’ and ‘Elliot’ accumulated higher monosaccharides and disaccharides, whereas ‘Aurora’ and ‘Chandler’ showed higher organic acids and amino acids. Volatile profiling at harvest revealed that ‘Liberty’ exhibited the richest aromatic profile, with elevated aldehydes, ketones, acids, phenols, alcohols, and esters. Postharvest storage caused minor changes in primary metabolites but altered anthocyanin content in a cultivar-dependent manner. Principal component analysis indicated that volatile compounds were the primary factors differentiating cultivars, while primary metabolites largely influenced sweetness–acidity balance. Overall, the results demonstrate that blueberry fruit quality is strongly cultivar-dependent, with cultivar-specific metabolic and volatile signatures shaping sensory and nutritional attributes, and provide valuable information for breeding, postharvest management, and cultivar selection to optimize flavor, bioactive content, and shelf-life. Full article

Blueberries are highly valued for their nutritional content, primarily due to their high anthocyanin content, which is the principal bioactive compound contributing to their health-enhancing properties. Extensive research has established that blueberry anthocyanins exhibit significant antioxidant activity and confer various health benefits, including anti-cardiovascular, anti-diabetic, anti-inflammatory, and anticancer effects, as well as enhancements in cognitive function and visual acuity. Nonetheless, the chemical instability of anthocyanins, influenced by environmental factors such as temperature, light, oxygen, pH, and enzymatic activity, presents a substantial challenge for their effective application, leading to reduced stability, limited bioavailability, and decreased efficacy in functional foods and nutraceuticals. Using a defined search strategy focused on recent advances, this review synthesizes the chemical structures, biological activities, and health benefits of blueberry anthocyanins and critically examines strategies to improve their stability and bioavailability, including nanoparticulate systems, microencapsulation, based on delivery systems like protein, polysaccharides, liposomes, multiple emulsions, and composite delivery systems. Additionally, this review underscores the current research status and translational prospects for the industrial application of blueberry anthocyanins while also considering key scalability issues, including carrier regulation, sensory effects, and shelf-life stability. Developing practical approaches to enhance anthocyanin stability and bioavailability is crucial for maximizing their therapeutic potential and advancing the use of blueberries as functional foods. Full article

The demand for sustainable food packaging is increasing. This study developed a novel ternary composite film based on gellan gum (GG), chitosan (CS), and melatonin (MT) for preserving fresh blueberries. For the first time, MT was incorporated as a functional agent into a GG/CS matrix. Films with varying compositions were prepared and characterized. The GG-dominant film with the highest MT content (G2C-M50, 2:1:0.5 w/w) exhibited optimal properties, including high tensile strength, enhanced flexibility, and a superior moisture barrier. In a 7-day storage trial, this film dramatically extended blueberry shelf-life, reducing the spoilage rate to 2.2% while maintaining 80.5% of the initial anthocyanin content. This success is attributed to the synergy between the robust GG/CS physical network and the multifunctional (antioxidant, antimicrobial) activities of MT. This work presents a highly effective strategy for active food packaging. Full article

Background/Objectives: Plants alter metabolites of their fruits during the ripening process, leading to improved nutritional properties and taste. In addition, metabolite compositions continue to change on the shelf after harvest. However, the dynamics of these important processes are species-specific and so this study aimed to contrast the ripening dynamics of ten different fruit species simultaneously. Methods: Plant material was collected from the fruits of apple, banana, blueberry, kiwifruit, pear, plum, peach, strawberry, raspberry, and tomato at three different stages: unripe, fully ripe, and overripe fruits. Comparative metabolome analysis by GCMS was performed to identify differentially abundant metabolites across the species of this study and to examine their dynamics across ripening and post-harvest storage. These results were complemented by elemental compositions derived from a literature search. Results: In a first, this study demonstrated that both baseline metabolite abundances and their dynamics across ripening clustered species vary largely according to their phylogeny. Comparisons across ripe fruit identified differences in nutritional properties, highlighting species such as banana to be of especially high nutritional value and blueberry and peach to be prominent sources of antioxidants. Comparing the ripening dynamics of all species identified common patterns, such as the conversion of organic acids to sugars and cell wall dynamics, although species-specific responses were also acknowledged, in particular, kiwi and the Rosaceae berries, which may explain differences in post-harvest shelf-life. Conclusions: The observed inter- and intra-specific variation in nutritionally relevant metabolites and elements serves as a reference for both producers and consumers and emphasizes that consuming a variety of fruits, not only across species but also across cultivars within a species, can maximize the intake of beneficial phytonutrients, sugars, amino acids, and antioxidants. Full article

Raw and minimally processed berries are not subjected to any processing kill steps and are stored under cold conditions to extend shelf-life. This study evaluated the growth and survival of high and low populations of L. monocytogenes on blueberries and raspberries stored under refrigerated and frozen temperatures. Fresh berries (10 g) were inoculated with a five-strain cocktail of L. monocytogenes to target 5.5 or 2 log CFU/g, stored at 4 and −18 ± 2 °C, and enumerated for up to 14 days post inoculation (dpi) at 4 °C and 168 dpi at −18 °C. Significant differences were evaluated (p ≤ 0.05), and die-off was modeled, using Davies test to determine breakpoints. No significant changes (p > 0.05) in L. monocytogenes populations were observed over time on berries stored at 4 °C, regardless of inoculation level. At −18 °C, significant reductions were observed over 168 dpi, with greater declines for high-inoculated blueberries and raspberries (2.63 and 2.13 log CFU/g, respectively), compared to those that were low-inoculated (0.67 and 0.46 log CFU/g, respectively). Die-off modeling indicated linear decay for both low-inoculated berry types and biphasic patterns for both high-inoculated frozen blueberries and high-inoculated raspberries stored at 4 °C. Results suggest that while L. monocytogenes does not grow, blueberries and raspberries support survival during refrigerated and frozen storage, emphasizing the need for stringent pre- and postharvest practices to limit contamination. Full article

Packaging can help prolong the shelf life of perishable agrifoods. In the present investigation, edible coatings were tested to reduce food waste caused by filamentous fungi and increase the shelf-life of high-value products such as strawberries, tomatoes, and blueberries. Different combinations of sodium alginate and calcium chloride, and various immersion times were tested on tomato as a model. The ability to activate edible coatings with food-grade compounds/extracts, such as sodium bicarbonate or Moringa oleifera extract (MLE), was explored. The extract was also tested in vitro against some of the main postharvest pathogens, such as Botrytis cinerea, Alternaria alternata, Rhizopus stolonifer, Colletotrichum acutatum, and Penicillium expansum. The most suitable composition for the edible coating proved to be 2% sodium alginate and 2% calcium chloride. MLE proved not to reduce fungal growth, except for A. alternata and C. acutatum. Concerning active coatings, particularly those containing MLE, there was a reduction in the incidence of rots on strawberries (−45%) and tomatoes (−59%) as compared to the uncoated control. Furthermore, a reduction in the severity of rots was recorded in all tested fruits (−73% in tomato, −88% in strawberries, −47% in blueberries) as compared to the uncoated control. The active edible coatings could play a role in reducing rots, contributing to the extension of the shelf-life of the selected products. Full article

Strawberries and blueberries are globally recognized for their dense nutritional profile, bioactive compounds, and health-promoting properties. Yet, their perishability and seasonality limit their availability, stability, and functionality in food and nutraceutical formulations. Drying technologies, particularly spray drying and freeze drying, are effective preservation strategies that convert fresh berries into stable, shelf-ready powders. However, the high sugar content, low glass transition temperature (Tg), and hygroscopic nature of berry matrices pose significant challenges in maintaining powder flowability, preventing caking, and ensuring structural integrity during processing, storage, and transportation. This review examines the physicochemical and surface properties of strawberry and blueberry powders as influenced by the drying method, environmental conditions, and carrier selection (e.g., maltodextrin, gum arabic, and whey proteins). Emphasis is placed on glass transition phenomena, moisture sorption behavior, and surface composition as determinants of physical stability and shelf life. The roles of water activity (aw), particle morphology, and interparticle interactions are analyzed in the context of formulation design and powder performance. Analytical techniques in characterizing bulk properties for the amorphous structure and sorption kinetics and probing surface properties of powders are crucial for understanding interactions with water, assessing flow, caking, sintering, and dissolution. By integrating insights from food physical chemistry and materials surface properties, this review provides a framework for the rational design of berry-based powders with improved handling, stability, and bio-functionality. The findings have direct implications for scalable production, global distribution, and the development of functional ingredients aligned with health and wellness priorities worldwide. Full article

Sodium alginate (SA) is widely used as an edible coating for fruit preservation, but its weak water barrier and antibacterial properties limit broader application. In this study, quaternary ammonium lignin–cinnamaldehyde (QKC) composite particles were incorporated into SA as multifunctional fillers to construct antibacterial coatings. Electrostatic and hydrogen-bonding interactions between cationic QKC and anionic SA yielded a uniform, stable network with improved hydrophobicity and UV-shielding capacity. At 5 wt% QKC loading (SA5), the tensile strength increased from 11.53 to 24.42 MPa (111.8% higher than SA0), while water vapor permeability decreased by 35.4%. SA coatings also exhibited strong antioxidant activity, and the ABTS radical scavenging rate increased to 70.22% at 7 wt% QKC, with SA5 offering a favorable balance between antioxidant, barrier, and mechanical properties. SA5 showed pronounced antibacterial efficacy, giving inhibition rates of 96% against Staphylococcus aureus and 65% against Escherichia coli. Coating trials on persimmons and tangerines demonstrated that SA5 reduced weight loss, delayed firmness decline, and mitigated decay during storage. In addition, calcium-crosslinked SA/QKC hydrogel beads markedly delayed visible mold growth on blueberries. These results indicate that QKC-reinforced SA coatings provide a promising strategy for enhancing the postharvest quality and shelf life of fresh fruit. Full article

Exhibiting significant potential for sustainable packaging due to their renewability and biodegradability, soy protein isolate (SPI) films are nevertheless critically hampered by inherent brittleness, poor water resistance, and a lack of bioactivity. Herein, we demonstrate a hierarchical multi-network strategy that transforms SPI into a high-performance, functional biocomposite. A robust covalent backbone was forged via Schiff base cross-linking between SPI and dialdehyde cellulose nanocrystals (DACNCs) derived from agricultural biomass, while proanthocyanidins (PAs) were strategically incorporated to create a secondary, pervasive hydrogen-bonding network. This hierarchical architecture effectively overcomes the typical trade-offs between mechanical strength and functionality seen in singly modified biopolymers, unlocking a suite of remarkable performance enhancements. The optimized film exhibited a 491% increase in tensile strength (to 15.54 MPa) and elevated thermal stability to 330 °C. Critically, the film was endowed with potent functionalities, including complete UV-blocking, high antioxidant capacity (93.2% ABTS scavenging), and strong, broad-spectrum antimicrobial activity. The film’s practical efficacy was validated in a preservation test, where the coating extended blueberry shelf life by inhibiting fungal spoilage and reducing weight loss by nearly 30% relative to uncoated controls after 15 days of storage. This work provides a powerful framework for developing advanced biocomposites with tailored properties for active food packaging and beyond. Full article