Search Results (368)

This research analyzes the innovative development of carnauba wax coatings enriched with essential oils (EOs: lemon, orange, grapefruit, clove, oregano, and cinnamon) or fruit by-products (FBPs: avocado, tomato, carrot, orange, lemon, and grapefruit) to improve postharvest preservation of organic oranges and lemons. Six EOs and six FBPs were evaluated for total phenolic content (TPC) and in vitro antifungal activity against Penicillium digitatum. Based on results, grapefruit, oregano, and clove EOs were selected for lemons, while avocado, orange, and grapefruit FBPs were selected for oranges. An in vivo test at 20 °C for 15 days with carnauba wax coatings assessed antifungal performance. Clove EO and avocado FBP showed strong in vitro inhibition and consistent hyphal suppression (~100 and ~82%, respectively). In vivo, coatings with grapefruit EO and avocado FBP significantly reduced fungal decay and sporulation (~75%) in lemons and oranges, respectively. Coated fruits also retained weight losses by ~25% compared to uncoated ones. These findings suggest that phenolic-rich natural extracts, especially from agro-industrial residues like avocado peels, offer a promising and sustainable strategy for postharvest citrus disease control. Further studies should test coating effectiveness in large-scale trials under refrigeration combined with other preservation strategies. Full article

Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Cultivated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices. Full article

This review article focuses on the long-term durability challenges associated with bamboo fiber-reinforced polymer composites when subjected to various environmental aging conditions such as water immersion, hygrothermal fluctuations, ultraviolet (UV) radiation, soil burial, and refrigerated storage. The primary issue addressed is the degradation of mechanical and structural performance of bamboo fiber-reinforced polymer composites due to moisture absorption, fiber swelling, and fiber–matrix interface deterioration. To mitigate these aging effects, the study evaluates and compares multiple strategies, including chemical and physical fiber surface treatments, filler additions, and fiber hybridization, which aim to enhance moisture resistance and mechanical stability. These composites are relevant in automotive interiors, construction panels, building insulation, and consumer goods due to their eco-friendly nature and potential to replace conventional synthetic composites. This review is necessary to consolidate current knowledge, identify effective enhancement approaches, and guide the development of environmentally resilient bamboo fiber-reinforced polymer composites for real-world applications. Full article

This work investigates the effect of nanoclay addition—specifically natural montmorillonite (MMT) and organo-modified montmorillonite (O-MMT)—on the elastocaloric performance of natural rubber (NR), a promising material for solid-state cooling due to its non-toxicity, low cost, and ability to exhibit large adiabatic temperature changes under moderate stress (~a few MPa). Despite these advantages, the cooling efficiency of NR remains lower than that of conventional vapor-compression systems. Therefore, improving the cooling capacity of NR is essential for the development of solid-state cooling technologies competitive with existing ones. To address this, two series of NR-based nanocomposites, containing 1, 3, and 5 phr nanofiller, were prepared by melt compounding and hot pressing and characterized in terms of morphology, thermal, mechanical, and elastocaloric properties. The results highlighted that the better dispersion of the organoclays within the rubber matrix promoted not only a better mechanical behavior (in terms of stiffness and strength), but also a significantly enhanced cooling performance compared to MMT nanofilled systems. Moreover, NR/O-MMT samples demonstrated up to a ~45% increase in heat extracted per refrigeration cycle compared to the unfilled NR, with a coefficient of performance (COP) up to 3, approaching the COP of conventional vapor-compression systems, typically ranging between 3 and 6. The heat extracted per refrigeration cycle of NR/O-MMT systems resulted in approx. 16 J/cm³, higher with respect to the values reported in the literature for NR-based systems (ranging between 5 and 12 J/cm³). These findings emphasize the potential of organoclays in enhancing the refrigeration potential of NR for novel state cooling applications. Full article

The singular biodiversity of the Brazilian Caatinga inspires innovative solutions in food science. In this study, we evaluated the prebiotic potential of honeys produced by Apis mellifera in the Pajeú hinterland, Pernambuco, Brazil (Caatinga Biome), with different floral origins: Mastic (Aroeira), Mesquite (Algaroba), and mixed flowers. These were used to formulate synbiotic and alcoholic beverages fermented by Saccharomyces boulardii CNCM I-745. Static and dynamic simulations of the human gastrointestinal tract (GIT) were used, as well as physicochemical, rheological, and microbiological analyses. The results revealed that honey positively influences the viability and resilience of probiotic yeast, especially honey with a predominance of Algaroba, which promoted the highest survival rate (>89%) even after 28 days of refrigeration and in dynamic in vitro simulation of the GIT (more realistic to human physio-anatomical conditions). The phenolic composition of the honeys showed a correlation with this tolerance. The use of complementary methodologies, such as flow cytometry, validated the findings and highlighted the functional value of these natural matrices, revealing an even greater longevity potential compared to conventional microbiological methodology. The data reinforces the potential of the Caatinga as a source of bioactive and sustainable compounds, proposing honey as a promising non-dairy synbiotic vehicle. This work contributes to the appreciation of the biome and the development of functional food products with a positive social, economic, and ecological impact. Full article

This study systematically investigates the impact of Cu²⁺ doping on the structural, magnetic, and magnetocaloric properties of Cu_xCo_1−xCr₂O₄ nanoparticles synthesized via a solution combustion method. Cu incorporation up to x = 20% induces a progressive structural transformation from a cubic spinel to a trigonal corundum phase, as confirmed by X-ray diffraction and Raman spectroscopy. The doping process also leads to increased particle size, improved crystallinity, and reduced agglomeration. Magnetic measurements reveal a transition from hard to soft ferrimagnetic behavior with increasing Cu content, accompanied by a notable rise in the Curie temperature from 97.7 K (x = 0) to 140.2 K (x = 20%). The magnetocaloric effect (MCE) is significantly enhanced at higher doping levels, with the 20% Cu-doped sample exhibiting a maximum magnetic entropy change (−ΔS_M) of 2.015 J/kg-K and a relative cooling power (RCP) of 58.87 J/kg under a 60 kOe field. Arrott plot analysis confirms that the magnetic phase transitions remain second-order in nature across all compositions. These results demonstrate that Cu doping is an effective strategy for tuning the magnetostructural response of CoCr₂O₄ nanoparticles, making them promising candidates for low-temperature magnetic refrigeration applications. Full article

Banana (Musa paradisiaca) is a climacteric fruit with high postharvest perishability, limiting its export potential. This study evaluated the effectiveness of a natural protein–polysaccharide edible coating—comprising whey, agar, cassava starch, and glycerol—on maintaining the physicochemical quality of green bananas during 28 days of refrigerated storage (13 °C, 95% RH). Seven formulations were tested, including an uncoated control. Physicochemical parameters such as weight loss, firmness, fruit dimensions, peel color, titratable acidity, pH, and soluble solids (°Brix) were systematically monitored. Significant differences were observed among treatments (ANOVA, p < 0.001). The most effective coating (T5), composed of 16.7% whey, 16.7% agar, 33.3% cassava starch, and 33.3% glycerol (based on 30 g/L solids), reduced weight loss by 58.8%, improved firmness retention by 48.4%, and limited sugar accumulation by 17.0% compared to the control. It also stabilized pH and acidity, preserved peel thickness and color parameters (L*, a*, b*), and delayed ripening. These findings confirm the coating’s capacity to form a cohesive semipermeable barrier that modulates moisture loss and respiration, making it a functional and sustainable alternative for extending banana shelf life in tropical supply chains. Full article

The objective of this work was to produce and characterize active gelatin–acerola packaging films based on gelatin incorporated with different concentrations of acerola pulp and applied to evaluate the stability of meat products in packaging. The active films were produced by casting using gelatin (5%), sorbitol (0,1%), and acerola pulp (60, 70, 80, and 90%). The characterization of the acerola pulp was carried out. Visual aspects, thickness, pH, water vapor permeability, and total phenolic compounds were characterized in the films. The commercial acerola pulp presented the characteristics within the identity and quality standards. A good film formation capacity was obtained in all formulations, presenting the color parameters tending to red coloration, characteristic of the acerola pulp. The total phenolic compounds content ranged from 2.88 ± 70.24 to 3.94 ± 96.05 mg GAE/100 g, with 90 g of acerola pulp per 100 g of filmogenic solution. This film formulation was selected to apply in a vacuum pack of beef and chicken samples, analyzing the weight loss, color parameters, pH, water holding capacity, shear strength after 9 days of refrigeration storage, and soil biodegradability. Additionally, beef and chicken (in nature) were stored under the same conditions without using the wrapping film. The beef and chicken samples showed greater water retention capacity and color maintenance over the storage period compared to the control (without film addition). This way, active gelatin–acerola films can be considered a sustainable packaging alternative to preserve meat products. Full article

This review paper addresses the design and testing of ultra-low temperature (ULT) freezers, highlighting their critical functions in various industries, particularly foods, medicine, and research. ULT freezers operating at temperatures of −86 °C and lower have come a long way with improvements in freezing technology, for instance, from traditional vapor compression systems to new multi-stage refrigeration technologies. This progress has added operational reliability and energy efficiency, essential for preserving delicate samples and facilitating groundbreaking research. The article deeply explores the contribution of refrigerants to ULT freezer efficiency and sustainability. With the use of chlorofluorocarbons (CFCs), previously reliant on them, being prohibited due to environmental concerns, the sector opted for environmentally friendly substitutes like hydrofluorocarbons (HFCs), natural refrigerants, and hydrofluoroolefins (HFOs). Regulatory compliance is ensured by rigid validation protocols to guarantee ULT freezers are safe and meet quality requirements without compromising the integrity of the stored material. In addition to their wide-ranging advantages, ULT freezers also have disadvantages, such as energy efficiency, incorporating automation, the integration of IoT and AI for proactive maintenance, and the development of environmentally sustainable refrigerants. Adequate management strategies, including regular employee training and advanced monitoring systems, are vital to counteract threats from temperature variations and reduce long-term diminished performance. Finally, subsequent innovations in ULT freezer technology will not only aid in research and medical initiatives but also support sustainable practices, ensuring their core role as beacons of innovation in preserving the quality of precious biological materials and increasing public health gains. Full article

Based on the medium-pressure natural gas ethane recovery and helium extraction process, this paper proposes three different refrigerant Schemes. Thermodynamic analysis and adaptability evaluation of the three Schemes were conducted using Aspen HYSYS V12 software. The ethylene–propane cascade refrigeration Scheme demonstrated superior energy efficiency in terms of comprehensive energy consumption, heat exchange performance in the cryogenic cold box, and exergy analysis. Adaptability analysis indicated that this Scheme exhibits strong tolerance to variations in feed gas temperature as well as N₂ and CO₂ content. The ethylene–propane cascade refrigeration process demonstrates significant energy-saving advantages and exhibits robust operational performance. Full article

Background: The Port of Santa Marta, located on Colombia’s northern Caribbean coast, plays a vital role in the country’s maritime trade, particularly in the export of agricultural and perishable goods. This raises the question: how competitive is Santa Marta’s container terminal compared to national and regional ports, and what strategic factors shape its performance within the Colombia and Latin American maritime logistics system? Methods: This study evaluates the port’s competitiveness by applying Porter’s Extended Diamond Model. A mixed-methods ap-proach was employed, combining structured surveys and interviews with port stakeholders and operational data analysis. A competitiveness matrix was developed and examined using standardized residuals and L1 regression to identify critical performance gaps and strengths. Results: The analysis reveals several competitive advantages, including the port’s strategic location, natural deep-water access, and advanced infrastructure for refrigerated cargo. It also benefits from skilled labour and proximity to global shipping routes, such as the Panama Canal. Nonetheless, challenges remain in storage capacity, limited road connectivity, and insufficient public investment in hinterland infrastructure. Conclusions: While the Port of Santa Marta shows strong maritime capabilities and spe-cialized services, addressing its land-side and institutional constraints is essential for positioning it as a resilient, competitive logistics hub in the Latin American and Caribbean region. Full article

Public concerns about the health risks of synthetic antioxidants have prompted the meat industry to look for natural alternatives rich in phenols with strong antioxidant properties. This study investigates the use of blackcurrant (BCP), lingonberry (LP), and sour cherry (SCP) powders as natural substitutes for synthetic nitrites in reformulating two clean-label salami types, smoked and cooked and smoked and scalded, with a focus on their effects on oxidative stability during processing and refrigerated storage (4 °C). Nitrite-free formulations were prepared with each fruit powder at three inclusion levels to provide total phenolic contents of 90, 200, and 300 mg gallic acid equivalents (GAE)/kg of processed meat. A nitrite-containing control (90 mg/kg) and an additive-free control were included for comparison. The phytochemical profiles of powders were characterized by total phenolic, flavonoid, monomeric anthocyanin contents, and L-ascorbic acid levels. Antioxidant activity was assessed via 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) assays. Salami samples were analyzed for proximate composition, and lipid oxidation was monitored at 0, 15, and 30 days of storage using peroxide value, inhibition of oxidation, p-anisidine value, TOTOX, and thiobarbituric acid value. Fruit powders demonstrated dose- and type-dependent inhibition of primary and secondary lipid oxidation, enhancing oxidative stability during processing and storage. After 30 days of storage, oxidation markers in fruit-enriched salami remained below recommended thresholds, confirming effective control of lipid oxidation. The inhibitory potential followed the order BCP > LP > SCP, consistent with antioxidant profiles as reflected by DPPH and FRAP values. BCP at 300 mg GAE/kg showed a stronger lipid oxidation inhibition than sodium nitrite. Promising improvements in lipid oxidation resistance were also observed with LP at 300 mg GAE/kg and BCP at 200 mg GAE/kg. These findings highlight the potential of fruit-derived antioxidants to support the development of more sustainable, value-added meat products without compromising quality. Full article

Blue hydrogen is a key pathway for reducing greenhouse gas emissions while utilizing natural gas with carbon capture and storage (CCS). This study conducts a techno-economic and environmental analysis of a greenfield blue hydrogen plant in Saskatchewan, Canada, integrating both SMR and ATR technologies. Unlike previous studies that focus mainly on production units, this research includes all process and utility systems such as H₂ and CO₂ compression, air separation, refrigeration, co-generation, and gas dehydration. Aspen HYSYS simulations revealed ATR’s energy demand is 10% lower than that of SMR. The hydrogen production cost was USD 3.28/kg for ATR and USD 3.33/kg for SMR, while a separate study estimated a USD 2.2/kg cost for design without utilities, highlighting the impact of indirect costs. Environmental analysis showed ATR’s lower Global Warming Potential (GWP) compared to SMR, reducing its carbon footprint. The results signified the role of utility integration, site conditions, and process selection in optimizing energy efficiency, costs, and sustainability. Full article

Baobab (Adansonia digitata L.) fruit pulp (BFP) is particularly noted for its high concentrations of bioactive compounds, including polyphenols, vitamins (notably vitamin C), and dietary fiber, surpassing common fruits such as oranges in ascorbic acid content. Despite its long-standing use in local communities as a functional food ingredient, BFP drinks face significant challenges related to their sensory parameters and shelf life, particularly due to rapid microbial growth under tropical conditions. This study investigated the effects of two hydrocolloids, xanthan gum (XG) and carboxymethyl cellulose (CMC), on the viscosity, shelf-life stability, and consumer acceptance of BFP drinks. Seven samples were formulated with these hydrocolloids at different concentrations, namely, BXG1 (95% BFP:5% XG), BXG2 (90% BFP:10% XG), BXG3 (85% BFP:15% XG), BCMC1 (95% BFP:5% CMC), BCMC2 (90% BFP:10% CMC), and BCMC3 (85% BFP:15% CMC), alongside a control sample (100% BFP) and a commercially synthetic drink (CSD) for comparison. The results indicate that BFP drink sample (BXG1) stored under refrigeration (4 °C) for up to 14 days retains acceptable sensory qualities with minimal microbial growth (9 CFU/mL). However, storing at room temperature (ca. 25 ± 2 °C) led to rapid microbial proliferation (oral observation) within four days. These findings also confirm that BFP drinks can provide significant nutritional value, offering 330.64 kcal/100 g of metabolizable energy. This study suggests that, while BFP drinks offer several healthy benefits, enhancing their stability using hydrocolloids and appropriate storage conditions is essential. Future studies should focus on the incorporation of natural preservatives to enhance their stability while preserving their nutritional integrity. Full article

The global food industry primarily relies on synthetic preservatives and additives to extend shelf life and enhance product quality. The growing demand for clean-label meat products has prompted interest in natural preservatives. This study aimed to evaluate the antimicrobial effect of thyme (Thymus vulgaris), oregano (Origanum vulgare) and clove (Syzygium aromaticum) essential oils’ physicochemical and organoleptic characteristics in chicken sausages. In vitro, assays assessed antimicrobial activity at concentrations ranging from 40 µg kg⁻¹ to 600 µg kg⁻¹, while in vivo trials evaluated the effects of encapsulated and non-encapsulated essential oils during 30 days of refrigerated storage. The treatments differed in terms of essential oil, dose, combination and method of application. The results showed that the essential oils, at different doses and in combination, controlled the growth (28%) and presence of the evaluated microorganisms (C. perfringens, S. aureus, E. coli and Salmonella) in the chicken sausages. Moreover, the non-encapsulated application of essential oils demonstrated greater antimicrobial effectiveness compared to the encapsulated form. Overall, the results support the potential of these plant essential oils as safe, effective alternatives to synthetic preservatives in chicken sausage, without negatively affecting nutritional or sensory attributes. Full article