Search Results (37)

This study investigated the effect of an apple pectin coating enriched with gamma-decalactone (GDL) on the physicochemical and microbiological quality of strawberries over 9 days of refrigerated storage. Strawberries were coated with pectin solutions containing a plasticizer and emulsifier, with or without GDL, and compared to uncoated controls. The coatings were evaluated for their effects on fruit mass loss, pH, extract content (°Brix), firmness, color parameters (L*, a*, b*, C*, h*, ΔE), and microbial spoilage. The pectin coating limited changes in extract, pH, and color and slowed firmness loss. Notably, GDL-enriched coatings significantly reduced spoilage (14.29% after 9 days vs. 57.14% in the control) despite accelerating pulp softening. Extract content increased the most in the GDL group (from 9.92 to 12.00 °Brix), while mass loss reached up to 22.8%. Principal Component Analysis (PCA) confirmed coating type as a major factor differentiating sample quality over time. These findings demonstrate the potential of bioactive pectin-based coatings to enhance fruit preservation and support the development of active packaging strategies. Further studies should optimize coating composition and control the release kinetics of functional compounds. Full article

The current study explores the changes in beef quality following partial freezing and during superchilled storage, alongside chilled storage comparisons. Kinetic models were developed to predict changes in colour difference (∆E), thiobarbituric acid−reactive substances (TBARS), total volatile basic nitrogen (TVB−N), drip loss and firmness. Beef samples were partially frozen in an air blast freezer at −30 °C for 9 min prior to storage at −5 °C, −4 °C, −2.8 °C, −1.8 °C. Chilled beef samples were directly stored at 2 °C and 6 °C without partial freezing. All samples were stored for 21 days. The lightness (L*), redness (a*), yellowness (b*) and colour difference (∆E) were significantly lower in superchilled storage samples compared to chilled storage samples. The pH of beef samples increased gradually over time (p < 0.05). TBARS, TVB−N and drip loss increased while firmness decreased with the increase in storage time in both storage conditions (p < 0.05). Overall, beef quality was affected by both storage duration and temperature. Firmness followed the first order kinetic model; drip loss, TVB−N, TBARS and colour difference (∆E) fitted the zero−order kinetic model. Temperature dependence was adequately modelled using Arrhenius−type equation with the activation energy values of 110.111, 52.870, 68.553, 119.480, 47.301 kJ/mol for drip loss, firmness, TBARS, TVB−N and colour difference (∆E), respectively. The models demonstrated strong predictive performance, with RMSE and MAPE values within ±10%. The developed kinetic models successfully predicted quality changes within the −5 °C to 6 °C temperature range. Full article

Milk coagulants play a crucial role in defining curd characteristics. The objective of this study was to compare the coagulation dynamics of two commonly used coagulants in cheesemaking: cardoon flower extract (Cynara cardunculus L.) and commercial chymosin, using sheep milk from four different origins in the Baixo Alentejo region of Portugal, as the substrate. Milk composition was determined using the MilkoScan 133B, while the milk-clotting time (MCT) was measured following ISO 23058/IDF 199:2006 guidelines with slight modifications and coagulation kinetics, and technological properties were evaluated using the Optigraph apparatus. The results demonstrate that the type of coagulant impacts the coagulation properties of sheep milk. Pearson’s correlation analysis indicated that milk samples with higher protein content exhibited longer coagulation times but resulted in firmer curds. On the other hand, the use of cardoon flower extract introduced greater variability compared to chymosin, with a delayed onset of coagulation, reduced curd firmness, and increased variability in enzymatic kinetics. These results suggest that cardoon extract, while traditional, introduces greater heterogeneity in curd formation compared to the more consistent action of chymosin. Full article

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-a_w, 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 (T_eff, −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. Full article

Fresh-cut radishes are susceptible to quality loss and microbial contamination during storage, resulting in a short shelf life. This study investigated the effects of photodynamic technology (PDT) on fresh-cut radishes stored at 4 °C for 10 d and developed appropriate models to predict the shelf life. Results showed that curcumin-mediated PDT maintained sensory acceptability, color, and firmness, decreased weight loss, and increased ascorbic acid and total phenolics of samples by inactivating polyphenol oxidase and peroxidase, resulting in improved antioxidant capacity and quality. The total bacteria count in samples was significantly (p < 0.05) reduced by 2.01 log CFU g⁻¹ after PDT and their shelf life was extended by 6 d compared to the control. To accurately predict the shelf life, the kinetic models based on microbial growth were established, while weight loss, b* value, firmness, and ascorbic acid were selected as representative attributes for developing quality-based prediction models through correlation analysis. Modeling results showed prediction models based on ascorbic acid best fitted PDT-treated samples, while the modified Gompertz model based on bacteria growth was the best for control and samples treated by sodium hypochlorite. This study suggests that PDT is promising in extending the shelf life of fresh-cut radishes, and using critical indexes to establish the prediction model can provide a more reliable shelf-life estimation. Full article

This study aimed to conduct a kinetic analysis of the lateral and vertical jumps of elite male basketball players through a 12-week axial stability training program to improve sports performance. Thirty elite Taiwanese male basketball players were openly recruited and divided into experimental groups and control groups. The experimental group conducted the test twice a week, a 12-week (24-session) axial stability training program intervention in total, and the control group only received general basketball training. A double-track force plate was used to measure lateral and vertical jumps in order to understand their dynamic parameters. Finally, a difference analysis between the post-test of lateral and vertical jumps was conducted. The results show that the axial stability training program affected the activation of the abdominal and lower limb extensor muscles and had a stabilizing effect on the muscles of the experimental group. When the participants conducted a lateral jump, they were able to stand firm within 1 s and take off instantly. The θ value of the T-PRF ranged from 60.7° to 68.6°. The post-test of the participants’ vertical jump showed that the kurtosis of the RFD was steeper, the time required for the RFD was shorter, the GRF and the duration of passage increased, and the experimental group was better than the control group in all post-tests. By comparing the two types of jumps, it was found that they had the vertical force in common. The main differences were in the reaction force of the leg strength, the jump distance and height, and the take-off angle. Full article

Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants. Full article

The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. The cultivar ‘Pitenza’ was harvested at six different maturity stages, and half of the samples were subjected to gaseous 1-methylcyclopropene (1-MCP) treatment. Reference color parameters were recorded with a vision system colorimeter instrument, and the fruit pigment concentration was assessed with the DA-index^®. Additionally, acoustic firmness (Stiffness) was measured. All acquired reference parameters were used to grade fruit in the supply chain. The applied 1-MCP treatments were used to control the ripening of climacteric horticultural produce. Both the DA-index^® and stiffness values, presented as chlorophyll concentration and acoustic firmness, showed significant differences among maturity stages and treated and control samples and in their kinetics during storage. The machine vision parameter PQS-X was significantly affected by 1-MCP treatment (F = 10.18, p < 0.01), while PQS-Y was primarily affected by storage time (F = 18.18, p < 0.01) and maturity stage (F = 11.15, p < 0.01). A significant correlation was achieved for acoustic firmness with normalized color (r > 0.78) and PQS-Y (r > 0.80), as well as for the DA-index^® (r > 0.9). The observed color changes agreed with the reference measurements. The significant statistical effect on the PQS coordinates suggests that hue spectra fingerprinting with this data compression technique is suitable for quality assessment based on color. Full article

In this study, sequential electrospinning was employed to produce a multilayer film consisting of zein nanofibers (Z) and Zataria multiflora essential oil (ZMEO) with different layers. The layers include: Z (without ZMEO), Z1 (one layer of Z + ZMEO), Z3 (three layers of Z + ZMEO), and Z5 (five layers of Z + ZMEO). Then, the effect of this antimicrobial packaging was investigated in relation to increasing the shelf life of strawberries at 4 °C for 12 days. The scanning electron microscopy (SEM) images of the fibers demonstrated a uniform and smooth structure without any beads. The use of Fourier transform infrared (FTIR) and Differential scanning calorimetry (DSC) showed that ZMEO was physically encapsulated into multilayer Z, resulting in an enhancement in thermal stability. The multilayer film showed a sustained release pattern of the encapsulated ZMEO for Z3, lasting for 90 h, and Z5, lasting for 180 h. This was in contrast to the rapid release within 50 h observed with Z film. The release kinetics for Z5 showed a good correlation with both the Higuchi and Korsmeyer–Peppas models, while for Z1 and Z3 films, Fickian diffusion was identified as the underlying mechanism. The findings of this study indicated that the multilayer film released ZMEO through a combination of diffusion and polymeric erosion. During a 12-day period of cold storage, strawberries that were treated with Z5 showed significant preservation of their anthocyanin (32.99%), antioxidant activity (25.04%), weight loss (24.46%), titratable acidity (11.47%), firmness (29.67%), and color (10.17%) compared to the control sample. The findings indicated that the sequential electrospinning technique used to create the multilayer nanofibrous film could be used in various fields, such as bioactive encapsulation, controlled release, antimicrobial packaging, and food preservation. Full article

During the last decades, the consumption of bamboo sprouts (Phyllostacys edulis) has increased because they are considered a “superfood”. However, this product is characterized by a short shelf life due to the deterioration in quality parameters. The aim of this study was to investigate the application of two modified atmosphere packaging (MAP) systems (MAP1: 2% O₂, 5% CO₂, 93% N₂ and MAP2: 3% O₂, 7% CO₂, 90% N₂) to fresh-shelled ready-to-eat bamboo sprouts and compare these packaging systems with vacuum packaging during storage for 28 days at 4 °C using heat-sealable polyamide and polyethylene (PA/PE) trays. Several chemical-physical parameters (moisture content, water activity, pH, headspace composition, and firmness) were monitored, as well as CIELab colorimetric parameters and microbial growth. The quantification of selected organic acids was performed via UHPLC. Mathematical kinetic models were applied to study the evolution of total phenol (TPC), flavonoid (TFC), and carotenoid content (TCC) during storage. The evolution of antioxidant potential investigated by ABTS, DPPH, and β-carotene bleaching tests was also assessed. Results showed that at the end of the storage period, significant variations in the colorimetric parameters are detectable between the sprouts apical portion and the basal one, regardless of both applied MAPs. A linear reduction in both DPPH and ABTS radical scavenging activity was evidenced during storage, regardless of the type of packaging applied. In DPPH test samples packaged in MAP after 28 days of storage, they retain good antioxidant activity, whereas in vacuum, this activity is reduced by 50% compared to the initial value (IC₅₀ values from 24.77 to 32.74 μg/mL and from 24.77 to 71.12 μg/mL for MAP2 and vacuum, respectively). Full article

Background: Intrauterine growth restriction (IUGR) is associated with hemorrhagic and thrombotic complications during the perinatal period. Thrombocytopenia, platelet dysfunction, and prolonged standard coagulation tests are observed in this population. The aim of this study is to examine the hemostatic profile of IUGR neonates with the use of a non-activated assay (NATEM) in cord blood samples. Methods: During an 18 month period, a NATEM ROTEM assay was performed on cord blood samples of 101 IUGR neonates. A total of 189 appropriate for gestational age (AGA) neonates were used as a control group. The NATEM variables recorded include the following: clotting time (CT); clot formation time (CFT); clot amplitude at 5, 10, and 20 min (A5, A10, A20); α-angle (a°); maximum clot firmness (MCF); lysis index at 30 and 60 min (LI30, LI60); and maximum clot elasticity (MCE). Results: IUGR neonates demonstrate a hypocoagulable state, with lower A5, A10, A2, MCF, and MCE values when compared to AGA. Using multiple linear regression, we determined IUGR as an independent factor influencing all NATEM parameters (except CT and LI30) exhibiting a hypocoagulable and hypofibrinolytic profile. Platelet count was positively correlated with A5, A10, A20, MCF, alpha angle, and MCE, and negatively correlated with CFT. Conclusion: IUGR neonates appear with lower clot strength and elasticity and prolonged clot kinetics, as illustrated by ROTEM variables. Full article

Heterostructured materials show great potential to enhance the specific capacity, rate performance and cycling lifespan of lithium-ion batteries owing to their unique interfaces, robust architectures, and synergistic effects. Herein, a polypyrrole (PPy)-coated nanotube-like Mo₃S₄/CoMo₂S₄ heterostructure is prepared by the hydrothermal and subsequent in situ polymerization methods. The well-designed nanotube-like structure is beneficial to relieve the serious volume changes and facilitate the infiltration of electrolytes during the charge/discharge process. The Mo₃S₄/CoMo₂S₄ heterostructure could effectively enhance the electrical conductivity and Li⁺ transport kinetics owing to the refined energy band structure and the internal electric field at the heterostructure interface. Moreover, the conductive PPy-coated layer could inhibit the obvious volume expansion like a firm armor and further avoid the pulverization of the active material and aggregation of generated products. Benefiting from the synergistic effects of the well-designed heterostructure and PPy-coated nanotube-like architecture, the prepared Mo₃S₄/CoMo₂S₄ heterostructure delivers high reversible capacity (1251.3 mAh g⁻¹ at 300 mA g⁻¹), superior rate performance (340.3 mAh g⁻¹ at 5.0 A g⁻¹) and excellent cycling lifespan (744.1 mAh g⁻¹ after 600 cycles at a current density of 2.0 A g⁻¹). Such a design concept provides a promising strategy towards heterostructure materials to enhance their lithium storage performances and boost their practical applications. Full article

In this study, the effects of the fermentation kinetics, determination of the number of lactic acid bacteria, texture, water holding capacity, and color of fermented soy beverages with acai powder (3 and 6% w/v) were investigated. The addition of acai powder significantly influenced the fermentation kinetics based on changes in pH, accelerating fermentation in the initial period. The results showed that the acai additive did not affect the enumeration of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The presence of acai inhibited the proliferation of Streptococcus thermophilus compared to the soy beverage without acai powder added. However, the higher the acai additive, the more Streptococcus thermophilus bacteria were detected: 4.39 CFU/g for 6% acai powder sample and 3.40 CFU/g for 3% acai powder sample. The addition of acai to the soy beverage reduced its firmness, consistency, cohesiveness, and viscosity index after fermentation. A slight difference was observed in the lightness and whiteness of fermented soy beverages with 3% and 6% acai powder. Full article

The particular characteristics of cherries, such as color, firmness, and palate increase their demand, as does, among other things, their antioxidant properties that benefit human health. However, their high perishability leads to a reduced shelf life and consequently generates undesirable changes in the cherry flow chain. To ensure food quality and safety and prevent food waste, a smart device prototype is proposed. The concepts related to the formulation and design of the enzymatic-type chromatic time-temperature integrator (TTI) device used to monitor the real-time quality of cherries are described. The kinetic parameters for thermal inactivation of cultivar Santina cherries were determined based on the degradation of phenolic compounds that are substrates of the polyphenol oxidase enzyme, whose hydroxylation reaction of a monophenol to o-diphenol leads to the oxidation in o-quinone. The proposed device concept aims to help retailers and consumers decide upon selling and buying according to the remaining shelf life, thus promoting sustainability related to food processes. Full article

In order to explore the influence of soil force on rotary soil-engaging components during their operation, a kinetic parameter measurement system of rotary soil-engaging components was developed via the sensor strain measurement technique. By taking a single-sided compacting ridge device as an example, the kinetic experiment was carried out on the operation parameters of the compacting device and obtained the variation law of the force of the soil on the pinnae. ADAMS software was used to simulate the operation of the compacting device under different experimental factors (soil moisture content, forward speed of the ridge device, and the rotation speed of the compacting device), and the test data were obtained; the experiment was carried out with the forward speed of the soil tanker and the rotation speed of the compacting device as the experimental factors, and the average of the force of soil on the pinnae and the firmness value of the ridge were the experimental indicators. The results showed that under a moisture content of 27%, the forward speed of the device was 0.8 km∙h⁻¹, the maximum firmness of the ridge was 1233.21 kPa, the minimum firmness of the ridge was 953.85 kPa, and the coefficient of variation of the stability of the firmness value of the ridge was 8.04; the force of the pinnae on the soil increased with an increase in the forward speed of the soil tanker, and the variation range of the force was 2838.1–5695.2 N. It was verified that the design of this operation parameter measurement system for rotary soil-engaging components meets the practical requirements and also provides an important reference for the measurement of the relevant parameters of similar rotary soil-engaging components. Full article