Search Results (283)

Edible coatings derived from fish by-products offer promising, sustainable approaches for seafood preservation. This study evaluated catfish skin gelatin as a carrier for antimicrobial agents to enhance microbiological stability, oxidative stability, and shelf life of fresh catfish fillets during refrigerated storage. Shelf life was defined as the storage period required for microbial and quality parameters to reach spoilage-associated limits. Treatments included control (C), lactic acid (LA), potassium sorbate (PS), gelatin (G), gelatin + LA (G+LA), and gelatin + PS (G+PS). Microbial quality (Aerobic Plate Count, psychrophiles, Pseudomonas spp., yeasts), physicochemical properties (pH, moisture, color), and lipid oxidation (TBARS) were assessed. Based on APC and psychrophiles, gelatin combined with antimicrobials was associated with extended shelf life relative to the control, with G+PS (15 days) and G+LA (12 days) compared to 9 days for untreated fillets, while LA and PS alone showed limited effects. All treatments maintained pH < 7.0, and color changes were minimal except for increased b* in LA treatments. TBARS increased during storage, particularly with LA, but remained below 5 mg MDA/kg. Overall, gelatin-based systems, particularly with PS or LA, offer a cost-effective, sustainable approach to potentially improve refrigerated fish quality while valorizing fish by-products. Further work is needed to optimize formulations and validate results under commercial conditions. Full article

Edible and medicinal mushrooms, including cultivated and wild species, are increasingly recognized as valuable functional foods and nutraceutical resources due to their high nutritional value, abundance of bioactive compounds, and documented health-promoting properties. However, their high perishability results in substantial postharvest quality losses and limits commercial shelf life. This review provides a comprehensive overview of recent advances in mushroom preservation technologies, with particular emphasis on emerging non-thermal approaches such as cold plasma treatment, active packaging systems, and electrostatic field technologies. Conventional and advanced drying methods, edible coatings, biopreservation, fermentation and irradiation are also critically evaluated. Cold plasma treatment effectively reduces microbial contamination and enzymatic browning while maintaining firmness and nutritional quality, whereas active packaging systems based on chitosan films, nanocomposites, and modified atmospheres help reduce moisture loss, delay senescence, and preserve physicochemical properties during storage. Electrostatic field treatment combined with modified atmosphere packaging has shown additional potential for extending refrigerated shelf life. Among drying technologies, freeze-drying generally provides the highest retention of colour, texture and bioactive compounds, although its industrial application remains constrained by high energy consumption and operational costs. Overall, current evidence suggests that integrated preservation approaches offer the greatest potential for improving shelf-life extension and quality retention. Nevertheless, further research is required to address challenges related to industrial scalability, process standardization, economic feasibility and long-term quality assessment. Full article

Vapor compression refrigeration systems account for a substantial share of global electricity consumption in residential and commercial applications, with environmental impacts arising from both energy use and refrigerant leakage. Refrigerant charge optimization offers an economical means of improving system performance without hardware modifications. Oil-free linear compressors mitigate lubricant-induced degradation of heat transfer, yet the combined influence of charge amount on the coefficient of performance (COP) and total equivalent warming impact (TEWI) has not been thoroughly quantified. An experimental investigation was conducted on a vapor compression refrigeration system equipped with an oil-free linear compressor using R134a. The experiments covered refrigerant charges of 220–330 g, piston strokes of 9–12 mm, and pressure ratios of 2.0–3.5. Component-level refrigerant distribution and system performance characteristics were analyzed systematically. The condenser holds 74.7% of the total refrigerant charge at the optimal charge of 280 g. Rising charge reduces superheat and increases subcooling, both of which serve as practical indicators of the charge level. The mass flow rate, cooling capacity, and COP all exhibit characteristic non-monotonic trends. The maximum COP of 4.67 and the maximum cooling capacity of 472.7 W are both achieved at 280 g, which is identified as the optimal operating condition. The oil-free design eliminates lubricant interference and yields a clearly condenser-dominated refrigerant distribution. The TEWI increases by only 3.6% when the charge is raised to 330 g, and this slight environmental drawback is offset by the gain in energy efficiency. A distinct COP reduction is observed at a charge of 220 g. The charge of 280 g achieves the best balance between energy efficiency and lifecycle CO₂ emissions. This work provides quantitative guidance for charge selection in oil-free linear compressor refrigeration systems. Full article

Restaurants combine long opening hours, catering demand, kitchen ventilation, DHW, and mixed-fuel cooking loads, making their decarbonisation different from generic commercial retrofit. For small- and medium-sized enterprise (SME) hospitality premises, this makes the transition to net-zero operation a distinct sustainability challenge because a large, process-driven share of demand lies outside conventional building-fabric and building-services retrofit. This single-case study develops a whole-building utility-calibrated OpenStudio/EnergyPlus model for Beit El Zaytoun, a 655.82 m² restaurant in Park Royal, London. Monthly electricity and gas data for June 2024–May 2025 were used to calibrate the baseline at whole-building level. Standalone and cumulative scenarios tested insulation, low-emissivity double glazing, LED lighting and controls, ASHP service scenarios, and an 11 kWp PV array. Baseline demand was 413,895 kWh/yr, equivalent to 631.1 kWh/m²·yr and 75,020 kgCO₂e/yr. The lowest-net-energy analytical package reduced net imported energy to 314,734 kWh/yr and operational carbon to 56,700 kgCO₂e/yr, a retained 24.0% reduction on the source reporting basis; this package is treated as an analytical bound rather than as a final design recommendation because it excludes cooling. The model-derived residual process load, kitchen and catering gas plus kitchen, and back-of-house electricity remained 233,920 kWh/yr across building-focused scenarios. The Residual-Load Index (RLI) rose from 0.57 to 0.74; with ±15% process-load allocation uncertainty, the optimised RLI range was 0.63–0.85, so the post-retrofit balance remained process-load dominated. The case demonstrates a practical decarbonisation ceiling likely to recur in similar high-process-load hospitality premises: fabric, lighting, heat electrification, and PV are necessary but insufficient without catering-equipment, cooking-fuel, kitchen-ventilation, refrigeration-control, sub-metering, and demand-response strategies. The paper contributes whole-building utility-calibrated quantitative evidence and a transferable RLI metric for sub-sector-specific sustainable retrofit policy, and the net-zero transition of SME food-service premises. Full article

Fresh edible mushrooms deteriorate rapidly during distribution, leading to quality loss, retail rejection, and avoidable waste of product, packaging, and refrigeration resources. Here, we developed a probability-based sensory shelf-life framework for commercially packaged Flammulina filiformis under controlled storage. Three hundred retail packages were stored at 4, 15 and 25 °C. Four sensory defects were scored and integrated into a composite overall quality index (OQ), and the endpoint attainment probability, p (OQ ≥ 3), was modeled by temperature-specific logistic regression. Whiteness, weight loss, polyphenol oxidase (PPO) activity, malondialdehyde (MDA) content, and soluble protein content were measured as supporting quality indices. Sensory rejection increased progressively and was accelerated at higher temperatures. Off-odor emerged earlier than the other defects and governed overall acceptability. Logistic models closely tracked endpoint progression and estimated shelf lives of 31.9 h (25 °C), 104.7 h (15 °C), and 261.4 h (4 °C), with relative errors within 3% compared with observed values. This sensory-centered framework provides an interpretable basis for shelf-life prediction and quality management of packaged enoki mushrooms. Full article

Sustainable starch-based bioplastics have emerged as promising alternatives to conventional plastics for fresh produce packaging, yet their efficacy in preserving highly perishable fruits remains underexplored. Strawberries cv. San Andreas, prone to rapid postharvest deterioration, require packaging that balances moisture retention and gas exchange to maintain quality. This study developed lucuma seed starch-based bioplastics incorporated with free (EO) or microencapsulated (EOM) lemon verbena essential oil and evaluated their performance during 16 days of refrigerated storage (4 °C) compared to non-active bioplastic (Control) and commercial low-density polyethylene (LDPE). Microencapsulation enhanced the stability and controlled release of bioactive compounds. The EOM treatment reduced weight loss to 12.81% (vs. 18.25% in Control and 6.29% in LDPE), while preserving firmness at 3.87 N (vs. 2.19 N in LDPE). Strawberries packaged in both EO and EOM exhibited complete suppression of visible decay (0% incidence) throughout storage, in stark contrast to LDPE (57.34% incidence). The EOM system also maintained higher levels of total phenolics (205.51 mg GAE/100 g FW), antioxidant capacity (289.05 µmol TE/100 g FW), and anthocyanins compared to LDPE and Control treatments. These findings demonstrate that lucuma seed starch bioplastics containing microencapsulated lemon verbena essential oil represent a sustainable and functional packaging strategy to extend shelf life and preserve the quality of highly perishable strawberries during refrigerated storage. Full article

Background: Pseudorabies vaccines based on the live attenuated PRV Bartha-K61 strain remain essential for controlling pseudorabies in swine, but poor thermal stability during storage and transport limits field use. Objectives: This study aimed to develop a thermostable freeze-dried live pseudorabies vaccine through the integrated optimization of formulation and lyophilization and to preliminarily assess its humoral immunogenicity in piglets. Methods: Trehalose, mannitol, and glycine were screened as candidate lyoprotectants by single-factor experiments, followed by Box–Behnken response surface optimization using viral titer retention as the response. Critical thermal parameters were determined to establish a formulation-specific lyophilization cycle. Product quality was evaluated by post-lyophilization titer, cake appearance, residual moisture, and electron microscopy, and stability was compared with a commercial freeze-dried vaccine at 2–8 °C, 25 °C, 37 °C, and 45 °C. Conclusions: The optimized formulation, ST005, contained 9.5% trehalose, 2.0% mannitol, and 1.5% glycine. It showed a collapse-related critical temperature of approximately −34.0 °C and a dried-product glass transition temperature of 69.1 °C, produced an intact cake with residual moisture below 3.0%, and preserved viral morphology after lyophilization. Titer loss remained below 1.0 log10 TCID₅₀/mL for 24 months at 2–8 °C, 9 months at 25 °C, 21 days at 37 °C, and 9 days at 45 °C, outperforming the commercial comparator. In PRV-seronegative piglets, stored ST005 induced robust gB-specific and neutralizing antibody responses after storage under refrigerated, ambient, and accelerated conditions. Full article

The demand for functional foods, particularly probiotics, has increased substantially in recent years. The search for plant-based milk alternatives (PBMA) has also risen, influenced by factors such as lactose intolerance, allergies, veganism, and environmental sustainability. Cashew nut kernels have high nutritional value, and are a suitable alternative for preparing plant-based beverages. Therefore, this study aimed to develop a potentially probiotic cashew nut-based beverage fermented by Lacticaseibacillus casei NRRL B-442. The fermented cashew nut-based beverage was prepared, and its stability was evaluated over a 42-day refrigerated storage period (4 °C). Various parameters were monitored, including pH, viability, and concentration of lactic acid, in addition to sugars. The survival rate of microorganisms following simulated gastrointestinal digestion was also determined. Sensory analysis included word association, hedonic scale, and CATA tests. During fermentation, the microorganism consumed glucose, leading to the production of lactic acid. The fermented drink was stable throughout the refrigerated storage period, with a final viable cell count greater than 12 log CFU/mL. After in vitro digestion, probiotic survival rates were higher than 73% in all the samples analyzed. The sensory analysis showed positive consumer acceptance. No statistically significant difference in overall hedonic acceptance was observed between the CNB sweetened with sucrose and sucralose, although both differed from the commercial fermented milk control in several sensory attributes. These results suggest that the cashew nut-based matrix is a promising alternative for developing functional plant products. This study effectively produced a probiotic beverage from cashew nut kernels with functional potential, providing a new product option for interested consumers. Full article

Climate change necessitates a global transition toward green and low-carbon development, underscoring the critical importance of energy efficiency. Buildings account for a substantial portion of urban energy consumption and carbon emissions, with central air-conditioning systems representing the largest energy-consuming component. This study focuses on optimizing equipment selection—including chillers, pumps, and cooling towers—for the refrigeration plant of a commercial complex in Xiamen. Following theoretical optimization, the operational performance of the implemented system was empirically analyzed using long-term monitoring data from 2024 to 2025. The results demonstrate an energy efficiency ratio (EER) of 5.44 in 2024 and 5.28 in 2025, surpassing the Grade I efficiency threshold (5.2) stipulated by the Chinese standard T/CRAAS 1039-2023. Monthly EER values consistently remained above 5.06 throughout the cooling season. Detailed performance analysis of individual equipment further confirmed that actual operational performance of chillers, pumps, and cooling towers closely matched or even exceeded rated performance metrics, with chiller efficiency deviations controlled within 5%. This study integrates optimized equipment selection at the design stage with empirical performance analysis based on actual operation, providing a validated approach for improving the energy efficiency of refrigeration plants in commercial buildings and offering valuable references for the revision of relevant energy efficiency standards. Full article

Acorns (Quercus spp.) are an underutilized forest resource with recognized nutritional and bioactive potential, making them promising candidates for the development of sustainable plant-based functional foods. This study aimed to valorize acorns through the formulation of two novel acorn-based products, a plant-based beverage, and a pudding, and to assess their nutritional properties, sensory acceptability, and, for the beverage, refrigerated shelf-life stability. The beverage was optimized as a neutral-flavored milk alternative, using sodium alginate as a natural clean-label stabilizer to enhance emulsion stability and physicochemical properties. The final formulation exhibited low energy density and a lipid profile rich in monounsaturated fatty acids, contributing to its nutritional and functional value. Throughout 63 days of storage at 4 °C, sodium alginate effectively prevented phase separation and supported the retention of antioxidant capacity, as evidenced by stable ferric reducing antioxidant power (FRAP) and total phenolic content, although ABTS radical scavenging activity declined over time. No microbial growth was detected during storage, confirming the adequacy of the applied thermal treatment and aseptic filling procedures applied. The acorn-based pudding, developed by adapting a traditional egg-based recipe, functioned as a proof of concept illustrating the technological versatility of acorns across distinct plant-based matrices, exhibiting a nutritional profile comparable to commercial counterparts and high consumer acceptability. Overall, this work demonstrates the technological feasibility and versatility of incorporating acorns into plant-based food matrices, supporting their potential as sustainable ingredients for the development of innovative value-added foods and contributing to the valorization of forest resources. Full article

Microbial contamination of fresh fruits remains a major food safety concern due to the ability of pathogenic bacteria to persist on fruit surfaces during storage. This study evaluated the antimicrobial efficacy of ExAF-E1, a postbiotic formulation derived from Lactiplantibacillus plantarum strains UTNGt28L and UTNGt2, against multidrug-resistant Escherichia coli L1PEag1 and Staphylococcus epidermidis L4MStp5 on goldenberry (Physalis peruviana L.). Fruits were artificially contaminated, treated, and stored for 7 days at room temperature (RT) and refrigerated (4 °C), with analyses conducted in quadruplicate. At RT, ExAF-E1 significantly reduced total aerobic counts (TAC) and pathogen loads (p < 0.05), achieving early reductions of ~0.4–0.5 log CFU/g in TAC and ~1.0–1.5 log CFU/g in pathogens, with inhibition maintained through day 7. In contrast, the commercial disinfectant (CD) showed transient reductions, with microbial levels not significantly different from the control at later stages (p > 0.05). Under refrigeration, ExAF-E1 produced greater and persistent reductions, reaching ~1.0–1.2 log CFU/g in TAC and ~1.5–2.5 log CFU/g in pathogens by day 7 (p < 0.05), whereas CD exhibited strong initial reductions followed by partial regrowth. Fruit quality parameters (pH, TA, TSS, TPC, AOX, AAC) were not significantly affected by treatments (p > 0.05). Ultrastructural analyses using transmission and scanning electron microscopy revealed disruption of bacterial cell envelope integrity, including membrane damage, cytoplasmic leakage, and morphological deformation. These findings demonstrate that ExAF-E1 provides rapid and sustained antimicrobial activity under both storage conditions while preserving fruit quality, supporting its application as a postharvest strategy for improving the microbial safety of fresh produce. Full article

Fish-derived products are extensively acknowledged for their substantial role in fostering balanced diets and supporting a healthy way of life. This research is aimed at formulating, analyzing and evaluating a fish-based food product. The methodology adopted in this study adheres to contemporary food safety standards, prioritizing the utilization of minimal technological processes and natural ingredients, a focus that is gaining prominence within contemporary industrial practices. Thus, the proposal for a formulation obtained by integrating powders and extracts from plant byproducts (Citrus) represents a concrete application direction with real potential for commercialization. The product has been enriched with biocomponents derived from orange peel, namely orange extract (OE) and orange peel powder (PPO). The research focused on product development and the in situ evaluation of the effects of OE and PPO. The physicochemical composition, bioactive compound content, and antioxidant activity were evaluated, along with the microbiological status under post-opening refrigeration conditions, in order to simulate actual consumer use. In addition, the product’s color parameters and sensory attributes were analyzed. The results highlight significant potential for the development of a clean-label fish-based product, characterized by a simplified and easily implementable formulation, aligned with current production and consumption requirements. Compared to the control sample, both OE and PPO significantly influenced the analyzed parameters. Differences in physicochemical composition were observed in the experimental samples. In addition, PPO increased the antioxidant activity of the samples and the profile of bioactive compounds. Microbiological analysis, performed on day 0 and after 3 and 7 days of storage at 4 °C showed opening, confirmed the absence of Escherichia coli and Staphylococcus aureus in all samples and had an influence on the growth of fungi. The acceptability of fish-based products is often limited by odor perception, which is one of the main factors leading to consumer rejection. Sensory evaluation demonstrated that citrus-enriched samples were distinguished by the perception of particular sensory attributes. This formulation presents a practical solution to address this constraint, thereby enhancing the product’s sensory acceptability. The integration of OE and PPO yielded a more harmonized sensory profile, as evidenced by elevated hedonic scores and an intermediate placement in both principal component analysis (PCA) and external preference mapping. This research furnishes a thorough characterization of a fish-based food product, underscoring its potential as a viable option for balanced dietary regimens. Simultaneously, the findings support the product’s adherence to sustainability principles through the utilization of bioactive compounds sourced from plant byproducts, thus satisfying contemporary requirements for foods that possess an optimal nutritional profile and a diminished environmental footprint. Full article

Soft operational faults can noticeably degrade the performance of heat pumps and influence key monitored variables, emphasizing the need for reliable Fault Detection, Diagnosis, and Evaluation (FDDE) strategies. The BEYOND project tackles this challenge by analyzing simultaneous soft faults using a calibrated simulation model informed by data from a dedicated test rig. Achieving reliable results depends on both accurate measurements and proper model calibration. However, sensor uncertainty and errors in sub-models and correlations calibration can compromise model reliability. This work investigates the influence of measurement accuracy and calibration quality on both experimental variables and simulation outcomes for a residential air-to-water heat pump operating in cooling mode, with particular focus on refrigerant charge estimation. Two sensor configurations—“low accuracy” and “high accuracy”—are assessed, representing commercial- and laboratory-grade instruments, respectively, along with two corresponding calibration strategies. In the low-accuracy case, uncertainties around 10% were found for cooling capacity, energy efficiency ratio, and refrigerant mass flow rate, whereas high-accuracy setups reduced these to approximately 3%. Ultimately, the comparison between experimental and model-derived uncertainties confirms that achieving reliable predictions requires a balanced investment in both high-quality instrumentation and careful model calibration. Overall, this study serves as a crucial tool during the preliminary design of an experimental setup, assisting in the selection of a sensor suite that ensures not only the reliability of secondary variables and KPIs but also a robust and accurate calibration of physics-based models using the acquired experimental data. Full article

This study evaluates the techno-economic feasibility of producing a functional baked snack formulated with sweet potato flour, cereals, and upcycled brewer’s spent grain (BSG). The analysis, developed in SuperPro Designer^®, integrates experimentally derived parameters from literature, justifying the transition from laboratory-scale data to an industrial production model. The analysis identified refrigerated storage (48 h) and tray drying as the primary bottlenecks limiting throughput. By synchronizing equipment cycles and increasing the number of units, the production capacity was adjusted from 154.32 to 1077.21 metric tons per year, capturing approximately 0.8% of the estimated annual demand for sweet potato snacks in Mexico. Economic evaluation for this scale demonstrated a capital investment of USD 24.6 million and annual operating costs of USD 8.49 million. The inclusion of a sedimentation-based water treatment, while increasing costs, enables a significant reduction in freshwater intake. The project yielded a payback period of 3.62 years and a Net Present Value (NPV) of USD 23.908 million. Sensitivity analysis revealed that profitability is strongly influenced by production volume and sweet potato costs. These findings provide a realistic framework for assessing the commercial viability of functional food formulations when scaled for industrial production. Full article

The valorization of agro-industrial byproducts has emerged as an important strategy to improve resource efficiency and promote circular food systems. This study evaluated avocado (Persea americana Mill.) seed as a functional ingredient for frankfurter-type sausages using extrusion followed by enzyme-assisted wet milling. Extrusion modified the techno-functional properties of avocado seed flour, increasing the water absorption index from 2.87 to 3.91 g/g while reducing the oil absorption index from 2.12 to 1.84 g/g. In addition, extrusion reduced the total acetogenin content by approximately 82.8% (11.99 to 2.07 mg/g), indicating a substantial reduction of these endogenous compounds. When incorporated at a concentration of 1% (w/w) to replace commercial soy fiber, avocado seed ingredients produced frankfurter-type sausages with low cooking losses (1.67–3.77%), stable water activity (0.979–0.990), and an acceptable instrumental hardness (1.01–1.41 N) over 35 days of refrigerated storage. Consumer sensory evaluation (n = 106) showed comparable or higher flavor and overall acceptability scores for sausages containing avocado seed flour relative to the control formulation. These findings demonstrate that extruded avocado seed flour can function as a viable upcycled ingredient for emulsified meat products, supporting circular bioeconomy approaches for the development of value-added foods of animal origin. Full article