Search Results (1,755)

Bio-based coatings enriched with essential oils (EOs) represent a promising alternative to synthetic preservatives to extend strawberries’ shelf-life. This study evaluated the effects of chitosan (CHT) formulations containing three selected EOs (Illicium verum, Citrus sinensis, and Citrus limon) on the volatile profile, sensory quality, and antifungal activity of strawberry fruits. Volatile emissions were characterized by Headspace Solid Phase Micro-Extraction/Gas Chromatography-Mass Spectrometry, while sensory properties were assessed using Quantitative Descriptive Analysis. Antifungal activity was evaluated both in vitro and in vivo against Botrytis cinerea. Chitosan alone slightly modified the volatile profile, while EO-enriched coatings induced marked and concentration-dependent changes, reflecting the chemical composition of the incorporated EOs. Among the tested formulations, CHT combined with 1% C. sinensis EO provided the best balance between preservation of the characteristic strawberry aroma and overall sensory acceptance. In vitro assays showed that EO volatiles, particularly from C. sinensis and I. verum, significantly inhibited fungal growth, while diffusible compounds were less effective. In vivo, EO-containing coatings reduced disease incidence and severity by approximately 50%. These findings highlight the potential of CHT–EO coatings as sustainable options for postharvest preservation, although optimization of EO type and concentration is crucial to balance sensory quality and antimicrobial efficacy. Full article

Mashed potatoes (MP) are widely consumed starch-based foods. However, their shelf life is limited by starch retrogradation during low-temperature storage, which causes texture hardening, water exudation, and sensory deterioration. Although natural polysaccharides can modulate starch properties, the specific anti-retrogradation effect of soluble arabinoxylan (AX) in complex MP matrices remains unknown. In this study, the effects of AX on the physicochemical and sensory qualities of MP during 7 d of storage at 4 °C were comprehensively investigated. Results demonstrated that AX significantly reduced the rheological moduli (i.e., G′ and G″ values) and hardness of stored MP. Additionally, LF-NMR, XRD, FTIR and SEM analyses, together with water holding capacity (WHC) measurement, revealed that AX improved water retention and restricted water mobility of the system, delayed starch recrystallization, inhibited the formation of short-range ordered structures, and physically disrupted the starch microstructure, thereby attenuating the overall starch retrogradation process. Moreover, the addition of AX helped maintain the sensory appeal of the products. These findings suggest that AX modulates the structural evolution of the starch matrix during storage. This distinguishes the present work from conventional hydrocolloid studies by demonstrating that AX can simultaneously inhibit starch retrogradation, stabilize color, and maintain soft texture. This work highlights the potential of AX as a clean-label multifunctional modifier to extend the shelf life of starchy convenience foods. Full article

Hydrodynamic cavitation (HC) is an emerging non-thermal technology that is capable of improving the quality and shelf life of fruit juices while retaining heat-sensitive bioactive compounds. This study optimized a mixed-fruit juice (MFJ) blend—60% mandarin, 25% pineapple, and 15% watermelon using a D-optimal mixture design. The MFJ was subjected to HC at varying pressures (4–6 bar) and times (40–60 min) and compared to thermal treatment (90 °C for 30 s). The optimized predicted HC treatment (5 bar/52 min) effectively maintained pH, titratable acidity, and TSS. Notably, HC at 6 bar for 60 min reduced the sedimentation index by 2% and lowered viscosity to 3.56 cP. Compared to thermal processing, the optimized HC-treated sample demonstrated superior nutrient retention, preserving 82.29% of vitamin C, 93.50% of total phenolics, 87.43% of flavonoids, and 61.67% of antioxidant activity. Microbial safety was also improved, achieving a 1.35 log CFU/mL reduction in total plate count and 47.96% peroxidase inactivation. While sensory evaluation showed slightly lower acceptability for HC-treated juice (6.36) versus the control (7.14), it significantly outperformed thermal treatment (3.83). Furthermore, the cavitated sample demonstrated superior bioactive retention after 14 days of storage at 4 °C, with total phenolic content retained at 31.55 ± 0.9 mg GAE/100 mL. The findings suggest that hydrodynamic cavitation can be considered a promising non-thermal processing technology for improving physicochemical stability, preserving bioactive compounds, and extending the shelf life of functional fruit beverages. This underscores HC’s potential as a viable, high-quality alternative to traditional pasteurization in the beverage industry. Full article

Introduction: The Lebranche mullet (Mugil liza) is a commercially important fish species in southeastern and southern Brazil, which serves as the primary spawning ground for the Southern stock that supports the Brazilian industrial seine fleet. However, this stock’s distribution extends into Argentine waters (northern Patagonian shelf), and the connectivity between mullets caught in Brazil and their breeding areas across South America remains poorly understood. The authors hypothesized that adult mullets landed by the Brazilian fleet consist of two distinct groups: A local group originating in Brazilian waters (BR1) and a migratory group (BR2) that uses nursery areas in Argentina (AR). BR2 presumably returns to its original nursery grounds after spawning, to recover reproductive tissues, following a different migratory pattern than BR1. Objectives: To test this, the study analyzed the micro-chemical life history of 134 otoliths from mullets aged 0+ to 11 years using LA-ICP-MS. Methodology: Two elemental ratios (Ba/Ca and Sr/Ca) were measured from the otolith core to the edge and modelled using a generalized additive model for scale and shape (GAMLSS). Life history transitions were evaluated by pairwise comparisons of fitted values among ages. Results: GAMLSS showed that Ba/Ca ratios differed significantly among groups (AR ≠ BR1 ≠ BR2). In contrast, Sr/Ca ratios were similar between AR and BR2 during the first four years of life, significantly differing from those of BR1. Using empirically established thresholds for estuarine vs. marine habitats, the study determined that BR2 individuals leave nursery areas between ages 5 and 6, migrate back around age 8, and live there one last time after age 10 (the species’ maximum age). BR1 leaves nurseries after age 4 and returns between ages 5 and 6, exhibiting a shorter reproductive cycle. Importantly, the analysis of reproductive tissue mass showed that the weight after age 7 approximately matched the weight at age 3. After recovery, reproductive tissues doubled in weight before the second migration to spawn at sea. Conclusions: These findings provide crucial insights into M. liza’s life cycle, highlighting the need for shared stock management not only with neighboring nations (Argentina and Brazil) but also on a regional scale. Full article

The main causes of lemon fruit senescence and deterioration are fungal diseases and postharvest quality loss. Edible coatings have been proposed to delay quality loss in fresh produce by reducing moisture loss and helping preserve external appearance. Natural functional coatings are increasingly being investigated as potential alternatives to synthetic waxes and preservatives due to environmental and consumer safety concerns. The effect of a natural edible coating based on Opuntia ficus-indica mucilage on extending the shelf-life of lemons during cold storage was investigated. Lemon fruits were treated with the mucilage-based edible coating and subsequently stored under controlled cold conditions. Coated and uncoated lemon fruits were evaluated for their physicochemical properties, including weight loss, total soluble solids, pH, titratable acidity, color, and microbiological analysis, as well as total polyphenol content and antioxidant activity, over a 60-day storage period at 5 ± 0.5 °C and 95% relative humidity. The results showed that the mucilage-based coating improved lemon fruit storage performance, effectively preserving key physicochemical and microbiological parameters over 60 days of cold storage (p ≤ 0.05). In particular, the treatment maintained fruit firmness, reduced weight loss (up to 45%), increased juice content (up to 1.8-fold), and delayed microbial decay compared to control samples. Coated fruits also exhibited higher total polyphenolic content and antioxidant activity than control samples at the end of storage. In addition, using mucilage extracted from cactus pear cladode waste provides a sustainable way to add value to the product, with promising industrial applications as an alternative to synthetic fruit coatings. Full article

Microbial inactivation is essential for extending the shelf life of raw milk. Radio frequency (RF) thermal pasteurization has emerged as a promising technology for small-scale dairy processing. This study aimed to determine optimal RF temperature–time conditions, evaluate their effects on milk quality across milk from different species of cows, and assess economic feasibility. Raw milk from Holstein Friesian, Jersey, and Brown Swiss cows was treated using a dielectric heating system (40.68 MHz) at 72–92 °C for 20–100 s. The results were compared with conventional low-temperature long-time (LTLT) pasteurization of untreated milk. The optimal condition was 92 °C for 50 s, reducing the aerobic plate count from 5.80 to 0.69 log CFU/mL (a 5.11 log reduction), with no detection of Staphylococcus aureus, Bacillus cereus, and Escherichia coli. RF treatment did not significantly affect milk composition (p > 0.05), and color changes remained within acceptable limits. Milk stored at 4 °C maintained quality and safety for up to 28 days. Economic analysis indicated a net present value of USD 134,721.78, a benefit–cost ratio of 3.25, and a payback period of 6.8 months, confirming economic feasibility. These findings demonstrate that RF pasteurization can improve processing efficiency and support sustainable dairy production. Full article

Sour cherry is a highly perishable non-climacteric fruit characterized by rapid postharvest quality deterioration. In this study, a novel biodegradable edible coating system based on chitosan microparticles (CsMPs), green-synthesized selenium microparticles (SeMPs), and thyme essential oil was developed to enhance the postharvest quality and extend the shelf life of sour cherry fruits. The results demonstrated that all coating treatments significantly reduced postharvest quality losses compared to the control. The CsMPs + Oil treatment was most effective in minimizing weight loss (9.44% vs. 13.54% in control at 21 °C) and preserving color parameters, attributed to its barrier properties preventing moisture loss. The incorporation of selenium microparticles markedly enhanced antimicrobial activity, with CsMPs + SeMPs reducing decay rates to 19.5%, compared to 50% in the control, at 21 °C. Additionally, CsMPs + SeMPs effectively suppressed the respiration rate and maintained fruit firmness, indicating delayed metabolic activity. Biochemical analyses revealed that the coatings moderated the increase in total soluble solids, total phenolic content, and total anthocyanin accumulation, while CsMPs + SeMPs was superior in slowing the decline in antioxidant activity. Among treatments, CsMPs + SeMPs and CsMPs + SeMPs + Oil emerged as the most effective formulations. This study highlights the potential of multifunctional edible colloidal coatings as sustainable and eco-friendly alternatives to conventional packaging for extending the shelf life of highly perishable fruits. 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

Large volumes of waste by-products are generated by the continuing growth of the fish production industry. To address this issue, this study valorized the protein hydrolysate extracted from fish waste for use as an active compound in a packaging system. An edible film was developed based on a chitosan/gelatin (CG) matrix, incorporated with fish protein hydrolysate (FPH) extracted from snakeskin gourami processing waste, at concentrations of 0%, 2%, 4%, 6%, and 8%. Introducing FPH into the film’s matrix enhanced the UV protection properties but decreased transparency. The incorporation of 4% FPH significantly increased the film tensile strength and antioxidant capacity by 47.67% and 65.04%, respectively, compared to the control, while concentrations of FPH exceeding 4% had a detrimental effect on film mechanical and antioxidant capacities. 4P-CG was identified as the optimal formulation and applied as an edible coating for sun-dried snakeskin gourami at 4 °C for 14 days. The 4P-CG coating preserved the quality of sun-dried fish by reducing weight loss and inhibiting microbial growth, which extended the shelf life by four days compared to the control (non-coated) and other CG-coated fish. These findings suggest that 4P-CG is a promising, sustainable active packaging solution for enhancing the stability and safety of fatty aquatic related products while contributing to the circular economy through waste reduction. Full article

This study aimed to evaluate the technological, functional and nutritional effects of exopolysaccharide-producing lactic acid bacteria (LAB) strains, isolated from artisanal Tulum cheese as type II sourdough starters. The objective of this study was to improve bread quality, delay staling, and enhance bioactive properties, such as antioxidant capacity and estimated glycaemic index (eGI). Six LAB strains (Loigolactobacillus coryniformis, Lactiplantibacillus plantarum, Levilactobacillus brevis, Lacticaseibacillus paracasei, Lactobacillus helveticus, and Lacticaseibacillus rhamnosus) were individually used for sourdough fermentation. Bread samples were analyzed for pH, titratable acidity (TA), LAB counts, specific volume, colour, total phenolic content (TPC), antioxidant activity (DPPH and ABTS), starch digestibility, eGI, staling kinetics (Avrami model) and amylopectin retrogradation (DSC). Strain-dependent improvements in bread functionality were observed. L. brevis and L. coryniformis strains increased sourdough acidity to a greater extent, and resulting in lower pH values. Accordingly, bread produced with sourdough fermented by these strains exhibited higher specific volume than the control. Although higher ABTS radical scavenging activity and TPC were detected in sourdough bread compared to the control bread, no significant differences were observed among the breads in terms of total antioxidant activity measured by DPPH. L. rhamnosus significantly improved antioxidant activity and reduced the eGI. L. coryniformis, L. plantarum and L. brevis were the most effective at retarding staling, reducing the increase in hardness and limiting amylopectin retrogradation. This study is the first to demonstrate the functional potential of LAB strains from artisanal Tulum cheese as sourdough starters. These findings reveal the potential for developing clean-label bakery products with an extended shelf life and improved health-related functionality. Full article

Food loss and waste—FLW—represent a critical global challenge, primarily across postharvest handling, storage, and distribution. Shelf life limitations—arising from microbial activity and proliferation, physicochemical degradation, and environmental interactions—are major contributors to these losses. Intrinsic factors such as pH, water activity, nutrient composition, and biological structure interact with extrinsic conditions including temperature, humidity, gaseous atmosphere, and light exposure, ultimately leading to quality deterioration and consumer rejection. A comprehensive insight into these mechanisms is essential to improve preservation strategies and reduce FLW. This review critically examines the determinants of food shelf life and highlights the strategic role of innovative packaging technologies in mitigating degradation pathways. Particular emphasis is placed on active packaging systems, including commonly studied technologies such as oxygen and ethylene scavengers, carbon dioxide emitters and absorbers, moisture regulators, antimicrobial- and antioxidant-releasing materials, and flavor and odor control systems. Their mechanisms of action, material design, performance factors, and practical limitations are discussed. Innovative packaging technologies actively modulate spoilage, extend shelf life, and preserve both sensory and nutritional quality, moving beyond conventional passive barriers. When combined with optimized supply chains and sustainable materials, these systems can strengthen food system stability and advance global sustainability goals. Full article

Fresh fish fillets are highly perishable even under refrigerated conditions due to psychrotrophic microbial growth, enzymatic activity, and lipid oxidation. This study evaluated the individual and combined effects of chitosan edible coating and vacuum packaging on the quality and shelf life of Pangasianodon hypophthalmus fillets stored at 4 ± 1 °C for 15 days. Four treatments were applied: uncoated aerobic (U-A), uncoated vacuum (U-V), chitosan-coated aerobic (Ch-A), and chitosan-coated vacuum (Ch-V). Quality changes were assessed through chemical, physical, microbiological, and sensory analyses. Total volatile base nitrogen (TVB-N) increased rapidly in U-A (3.5–22.4 mg N/100 g), whereas lower values were observed in Ch-V (13.3 mg N/100 g). Peroxide value (PV) increased to 1.43 meq O₂/kg fat in U-A but remained lowest in Ch-V (0.77 meq O₂/kg fat). Total plate count (TPC) exceeded the acceptability limit in U-A by day 15, while Ch-V remained within safe limits (6.03 log CFU/g). Coated treatments maintained more stable pH, and chitosan coating reduced moisture loss under aerobic storage. Sensory quality declined rapidly in U-A but was best preserved in Ch-V. The combined application of chitosan coating and vacuum packaging exhibited a clear synergistic effect, extending the refrigerated shelf life of fillets to at least 15 days compared with 9–12 days in uncoated samples. This approach represents an effective and eco-friendly strategy for maintaining the quality and safety of fresh fish products. Full article

Six active packaging films were prepared by melt-compounding Ti/boehmite, Zn/zeolite, and tourmaline into low-density polyethylene via masterbatch (15 wt% loading). Postharvest quality of Ecuador-, Jeju-, and Mexico-origin bananas was evaluated under sealed and perforated conditions using browning index, pulp-to-peel (P/P) ratio, and Δ°Brix. Despite high filler content, films retained adequate mechanical integrity (tensile strength 27.7 MPa; elongation 244%). Under sealed storage, zeolite-blended formulations consistently showed the lowest browning: Tour+ZL recorded 3.48% (Ecuador, day 13) and 2.99% (Jeju, day 15); T/BM+ZL recorded 5.12% and 5.22%, respectively. The single-component T/BM film showed browning comparable to or exceeding the control. Tour+ZL also maintained the lowest terminal P/P ratio for Jeju bananas (28.99%) with no decrease throughout storage, indicating superior peel moisture retention. For Mexico-origin bananas, all films failed to retard browning after day 8 regardless of composition, demonstrating that packaging efficacy is strongly origin-dependent and must be matched to commodity postharvest history rather than applied universally. Perforated packaging extended the monitorable shelf life by 6–8 days but diminished inter-film differences. Tour+ZL was identified as the lead candidate for controlled validation trials, and a cross-validated framework combining browning index with P/P ratio is proposed to detect overripening. Full article

Camel milk is widely consumed in the world’s arid and semi-arid regions because of its favorable nutritional profile and associated human health benefits. The indigenous microbiota of raw camel milk is diverse and composed of different bacterial and fungal groups. This community drives spontaneous milk fermentation, resulting in a variety of traditional products, including Gariss, Shubat, Chal, Dhanaan, Lfrik, and Suusac (or Suusa), depending on geographic region and cultural practice. This fermented milk has improved sensory, nutritional, and health profiles, as well as an extended shelf life, compared to raw milk. Fermentation alters the microbial community structure, with lactic acid bacteria (LAB) consistently becoming dominant, while yeasts and molds are also detected in some products. These patterns have been identified using both culture-dependent and culture-independent approaches, including 16S rRNA gene sequencing and whole-genome shotgun metagenomics. However, the milk’s microbial composition is highly variable and is influenced by the original composition, geographical location, fermentation and hygiene practices. The detection of opportunistic pathogens such as E. coli, Salmonella and Listeria in some traditional products raises important food safety concerns. This review presents current knowledge on fermented camel milk microbiology using a cross-regional approach, identifying key gaps in microbial safety and process standardization to support wider acceptance and potential commercialization. Full article

The release kinetics of functional compounds from active packaging systems plays a crucial role in determining their efficiency, as it directly affects the availability of the incorporated agents and the extension of the product’s shelf life. Therefore, controlled release behaviour is essential for optimizing the functionality of such materials. In the present study, corona treatment was used as a surface modification technique to tailor the release behaviour of polyphenols—curcumin, quercetin, and rutin—from polylactic acid (PLA) films. Polyphenol release was performed in a model medium (3% acetic acid), and the experimental data were fitted using commonly applied kinetic models to elucidate the release mechanism. The results indicate that corona-treated films exhibit significantly accelerated release kinetics and higher cumulative release compared to untreated samples. To interpret the observed behaviour, different surface characterization techniques were applied. Scanning electron microscopy (SEM) revealed only minor changes in the morphology of the uncharged and charged samples, which are unlikely to account for the observed differences in the release behaviour. Fourier transform infrared spectroscopy (FT-IR) confirmed that corona treatment has led to formation of new peaks in PLA spectrum and change in the shape and intensity in PLA–polyphenol loaded films. Contact angle measurements demonstrated increased surface wettability after treatment. These changes are associated with enhanced polymer–medium interactions and improved mobility of the incorporated polyphenols, leading to accelerated release. These findings demonstrate that corona treatment is an effective strategy for tuning the release kinetics of PLA-based systems. The developed materials show strong potential for use in active packaging applications, where controlled release of antioxidant compounds is essential for extending product shelf life. Full article