Search Results (1,780)

To study the effect of cold plasma (CP) on the refrigerator shelf life of coconut water, microorganism growth and diversity and physicochemical properties were investigated. Results indicated that CP treatment did not cause significant color changes in coconut water, with turbidity remaining lower than the control even after 6 days of storage. Enzymatic activity analysis revealed reduced polyphenol oxidase (PPO) and peroxidase (POD) levels in treated samples. Specifically, the 12 s CP treatment resulted in the lowest antioxidant capacity values: 15.77 Fe²⁺/g for ferric reducing antioxidant power (FRAP), 37.15% for DPPH radical scavenging, and 39.51% for ABTS⁺ radical scavenging. Microbial enumeration showed that extended CP treatment effectively inhibited the growth of total viable counts, psychrophilic bacteria, lactic acid bacteria, and yeast. High-throughput sequencing identified Leuconostoc, Carnobacterium, and Lactobacillus as the dominant bacterial genera. During storage, Carnobacterium was the primary genus in the early stage, while Leuconostoc emerged as the dominant genus by the end of the storage period. In summary, CP as an effective non-thermal technology was able to maintain quality and antioxidant capacity, inhibit microbial growth, and delay the spoilage in coconut water to help extend the refrigerated shelf life of the product. Full article

Postharvest storage of kiwifruit requires the implementation of precise environmental conditions to maintain fruit quality and reduce decay. In this research, conducted over two years, we examined whether the storage conditions, characterized by low temperature (1 ± 1 °C) and ultra-high relative humidity (higher than 99%, close to saturation), generated by the Xedavap^® machine from Xeda International, were effective in maintaining the fruit quality and reducing postharvest rots compared to standard storage conditions, characterized by involved low temperature (1 ± 1 °C) and high relative humidity (98%). Kiwifruits preserved under the experimental conditions exhibited a significantly lower rot incidence after 60 days of storage, with the treated fruits showing 4.48% rot compared to 23.03% under the standard conditions in the first year, using inoculated fruits, and 6.30% versus 9.20% in the second year using naturally infected fruits, respectively. After shelf life (second year only), rot incidence remained significantly lower in the treated fruits (12.80%) compared to the control (42.30%). Additionally, quality analyses showed better parameters when using the Xedavap^® system over standard methods. The ripening process was effectively slowed down, as indicated by changes in the total soluble solids, firmness, and titratable acidity compared to the control. These results highlight the potential of ultra-high relative humidity conditions to reduce postharvest rot, extend the shelf life, and enhance the marketability of kiwifruit, presenting a promising and innovative solution for the horticultural industry. Full article

As consumer preferences tend toward safer, chemical residue-free, and nutritionally rich fruits, preharvest bagging has gained attention as a sustainable method for improving fruit quality and protecting produce from environmental and biological stressors and pesticide residues. This study assessed the impact of preharvest bagging using paper bags with inner aluminum coating on the physicochemical traits, storability, and browning susceptibility after cutting or bruising of ‘Afrata Volou’ quince (Cydonia oblonga Mill.) fruit grown in central Greece. Fruits were either bagged or left unbagged approximately 60 days before harvest, and evaluations were conducted at harvest and after three months of cold storage, plus two days of shelf-life. Fruit bagging reduced the quince’s flesh temperature on the tree crown. Bagging had minor effects on fruit and nutritional quality, except for more yellow skin and higher titratable acidity (TA). Also, at harvest, bagging did not significantly affect fruit flesh browning after cutting or bruising. After three months of storage, unbagged and bagged quince fruit developed more yellow skin color, without significant alterations in most quality characteristics and nutritional value, but increased total tannin content (TTC). After three months of storage, the quince flesh color determined immediately after cutting or bruising was brighter and more yellowish compared to that at harvest, due to continuation of fruit ripening, but it darkened faster with time after cutting or skin removal. Therefore, fruit bagging appears to be a sustainable practice for improving the aesthetic and some chemical quality characteristics of quince, particularly after storage, without negative impacts on other characteristics such as texture and phenolic content. Full article

Blackcurrant is a notable superfruit in Europe, and its vitamin C content surpasses the well-known blueberry superfruit. However, due to its short shelf life during storage, consumption is mainly accounted by frozen berries, extracts, and concentrates. This study applied an intensity of 1.2 W/m² UVC with different durations, including control (non-treated), UVC irradiation for 0.5 h (0.5 h treatment), UVC irradiation for 1 h (1 h treatment), and UVC pretreatment for 2 h (2 h treatment) to blackcurrant berries before storage. Fundamental physical (firmness and weight loss) and physicochemical characteristics (SSC, pH, and acids), microbial population changes, total phenolic content, antioxidant capacity, and specific phenolic compound changes were evaluated every five days over a twenty-day storage period. The results indicated that the longer the UVC pretreatment, the lower the water weight losses during storage. Meanwhile, the UVC pretreatment significantly affected the blackcurrant soluble solid content, resulting in higher soluble solid contents detected in the blackcurrants with the higher doses of UVC. For the mold population control, UVC effects were highly correlated with the pretreatment duration. However, UVC did not have a significant influence on the berry pH and acid contents, but the storage length slightly increased the pH and decreased the acids. At the same time, UVC pretreatment did not affect the berry firmness, polyphenols, ascorbic acid content, or antioxidant capacities, which were primarily influenced by the storage duration. The monophenolic compounds detected before and after storage indicated that more than one hour of UVC radiation influenced most of the phenolic contents largely before storage. The UVC pretreatment has also influenced some phenolic compounds. After storage, half an hour of UVC pretreatment increased cyanidin levels, and two hours of UVC pretreatment increased catechin and epicatechin levels. However, most of the compounds remained at similar amounts during storage in each treatment. Further research is needed to improve the UVC radiation time length or intensity or explore other technology combinations to optimize UVC pretreatments for blackcurrant storage. Full article

Liquid storage is an important tool used to prolong fresh semen shelf-life while protecting spermatozoa from damage, conserving their overall functionality, and ensuring better fertility than frozen semen from sheep. The increased production of reactive oxygen species (ROS) during sperm storage leads to a decline in sperm quality, particularly with regard to sperm nuclear DNA damage and mitochondrial membrane potential (MMP). This study evaluated the effect of storing Sarda ram semen at 15 °C for 7 h on its redox status, motility, morphology, acrosome integrity, ATP content, mitochondrial potential membrane, and in vivo fertility after artificial insemination. Two different extenders were compared: a lab-made skimmed milk (SM)-based extender and a commercial extender (OviXcell^®, IMV-Technologies, France). Lower ROS levels in the SM (p < 0.001) indicated that its oxidative status was better maintained compared to the commercial extender (CE). Antioxidant defenses (total antioxidant capacity, TEAC; superoxide dismutase, SOD; total thiols) were higher in the SM (p < 0.01) than in the CE. SM also had higher MMP (p < 0.05), acrosome integrity (p < 0.05), ATP content (p < 0.01), and in vivo fertilizing capacity (p < 0.05) compared to the CE, which indicated higher semen quality. In conclusion, the SM extender, while maintaining a better oxidative/antioxidant balance, ensured higher semen quality after 7 h of storage at 15 °C in vitro compared to the CE. Full article

Cereal-based plant beverages have gained attention as functional ingredients in bakery formulations, offering both nutritional and technological benefits. Replacing water with these beverages may improve the nutritional value of bread by increasing its fiber and unsaturated fatty acid content, while also introducing functional components that affect dough rheology and bread texture. This study examined the effects of substituting water with oat (BO), millet (BM), and spelt (BS) beverages in wheat bread formulations at 25%, 50%, 75%, and 100% levels. Thirteen bread variants were prepared: one control and four substitution levels for each of the three cereal-based beverages, using the straight dough method, with hydration adjusted according to farinograph results. Farinograph tests showed increased water absorption (up to 64.5% in BO100 vs. 56.9% in control) and improved dough stability (10.6 min in BS100). Specific bread volume increased, with BS75 reaching 3.52 cm³/g compared to 3.09 cm³/g in control. Moisture content remained stable during storage, and crumb hardness after 72 h was lowest in BO100 (9.5 N) and BS75 (11.5 N), indicating delayed staling. All bread variants received favorable sensory ratings, with average scores above 3.75 on a 5-point scale. The highest bread yield (149.8%) and lowest baking loss (10.9%) were noted for BS100. Although BO breads had slightly higher fat and energy content, their nutritional profile remained favorable due to unsaturated fatty acids. Overall, oat and spelt beverages demonstrated the greatest potential as functional water substitutes, improving dough handling, shelf-life, and sensory quality while maintaining consumer appeal. Full article

Chilling injury (CI) frequently occurs in postharvest flat peach fruit during cold storage, leading to quality deterioration and a reduced shelf life. Therefore, investigating the key factors involved in alleviating CI and developing effective preservatives are vital scientific issues for the industry. 2,4-Epibrassinolide (EBR) is a crucial endogenous hormone involved in plant response to both biological and environmental stressors. At present, most studies focus on the mechanisms of mitigating CI using a single concentration of EBR treatment, while few studies focus on the effects varying EBR concentrations have on CI. The purpose of this research is to explore the effects of varying concentrations of EBR on the postharvest quality and cold resistance of peach fruit, thereby establishing a basis for refining a technical framework of environmentally sustainable strategies to mitigate postharvest CI. The results show that EBR treatment effectively inhibits the generation of reactive oxygen species (ROS) and malondialdehyde (MDA) by maintaining the activities of antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), thereby delaying the internal browning process of postharvest peaches. In addition, EBR treatment reduced the consumption of total phenolics by inhibiting the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL). Experimental results identify that 5 μmol L⁻¹ EBR treatment emerged as the most effective concentration for maintaining core postharvest quality attributes. It significantly delayed the decrease in firmness, reduced weight loss, effectively inhibited the production of H₂O₂ and O₂⁻·, particularly during the early storage period, strongly restrained the activity of PAL, and maintained lower rot rates and internal browning indexes. While the 15 μmol L⁻¹ EBR treatment enhanced antioxidant activity, increased total phenolic content at certain stages, and maintained higher soluble solids and acid content, its effects on key physical quality parameters, like firmness and weight loss, were less pronounced compared to the 5 μmol L⁻¹ treatment. Full article

Banana fruits are harvested and then undergo rapid ripening and senescence, sharply limiting their shelf-life and marketability. Myo-inositol (MI) is an important regulator in ethylene production and reactive oxygen species (ROS) accumulation; however, its involvement in the postharvest ripening process of banana remains to be determined. This study found that postharvest application of MI could efficiently delay the fruit ripening and extend the time in which the luster, color, and hardness were maintained in two cultivars with contrasting storage characteristics, storable ‘Brazil’ and unstorable ‘Fenza No. 1’, when stored at room temperature (23 °C ± 2 °C). Moreover, physiological, metabolic, and gene expression analyses indicated that MI application improved MI metabolism and postponed ethylene biosynthesis and cell wall loosening. The decrease in ethylene production was associated with a reduction in the expression of ACS1 and ACO1 genes. MI treatment decreased the expressions of PL1/2, PG, and EXP1/7/8, which may account for the delay in softening. In addition, the application of MI could alleviate ROS-mediated senescence and cell membrane damage by promoting the activities of SOD, POD, and anti-O₂⁻ and decreasing PPO activity. This study shed light on the function of MI in regulating the postharvest ripening and senescence of bananas and provided an efficient strategy for extending shelf-life and reduce losses. Full article

Utilizing edible films/coatings promises to extend the shelf life of fruits by controlling various physiological parameters (e.g., respiration and transpiration rates), maintaining firmness, and delaying fruit senescence. The influence of composite-based edible coatings made from sodium or calcium caseinate: carboxymethyl chitosan (75:25) on the postharvest quality of fresh blueberries was assessed over a 28-day storage period, on the basis of weight loss and changes in pH, firmness, color, titratable acidity, soluble solids content, mold and yeast count, and respiration rate. The pH of the blueberries increased over the period of storage, with significant differences observed between uncoated and coated (e.g., pH was 3.89, 3.17, and 3.62 at the end of the storage time for uncoated, Ca 75-1% SO, and Na 75-1% SO, respectively. Desirable lower pH values at the end of storage were obtained with the calcium caseinate formulations. Over the duration of storage, other quality parameters (e.g., firmness) were better retained in coated fruits compared to the uncoated (control) one. At the last storage day, the firmness of the uncoated sample was 0.67 N·mm⁻¹ while the sodium and calcium caseinate was 0.63 and 0.81 N.mm⁻¹, respectively. Moreover, the microbial growth was reduced in coated fruits, indicating the effectiveness of coatings in preserving fruit quality. The mold /yeast count was 1.4 and 2.3 log CFU/g for CaCa 75-1% SO and NaCa 75-1% SO compared with uncoated with 4.2 log CFU/g. Adding soybean oil to the caseinate–carboxymethyl chitosan composite edible coating has the potential to positively influence retention of various quality parameters of blueberries, thereby extending their shelf life and maintaining overall quality. Further research could explore the optimization of coating formulations and application methods to enhance their effectiveness in preserving fruit quality during storage. 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

Apples are the most widely consumed temperate fruit worldwide and are often stored for long-term to ensure year-round availability. However, maintaining fruit quality during storage and subsequent shelf-life remain a significant postharvest challenge. This study investigated the combined effects of the harvest stage, cold storage duration, and shelf-life on the physico-chemical properties of Granny Smith apples. Key quality attributes including texture, maturity indices, color, and starch degradation were evaluated using instrumental methods and Raman microscopy. Fruit quality was affected differently by individual factors and their interactions. Texture parameters showed varied sensitivity: the harvest stage affected several parameters, storage duration had the strongest overall impact, shelf-life influenced a moderate number of parameters, and some were affected by combined factor interactions. Maturity indices were significantly influenced by all factors individually and combined. Color parameters were consistently affected by harvest stage and storage, with shelf-life and interactions influencing fewer parameters. These findings emphasize the complex interplay of factors shaping apple quality after harvest. The study demonstrates the importance of timing harvest and tailoring postharvest handling to maintain apple quality. It also demonstrates the potential of combining traditional and advanced techniques for effective ripeness monitoring. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

Cold storage is widely used for the postharvest preservation of fruits and vegetables; however, okra, as a tropical vegetable, is susceptible to chilling injury under low-temperature storage conditions, leading to quality deterioration, reduced nutritional value, and significant economic losses. Nitric oxide (NO), as an important signaling molecule, plays a crucial role in the postharvest preservation of fruits and vegetables. To investigate the effects of different concentrations of nitric oxide on the postharvest quality of okra under cold storage, fresh okra pods were treated with sodium nitroprusside (SNP), a commonly used NO donor, at concentrations of 0 (control), 0.5 (T1), 1.0 (T2), 1.5 (T3), and 2.0 mmol·L⁻¹ (T4). The results showed that low-concentration NO treatment (T1) significantly reduced weight loss, improved texture attributes including hardness, springiness, chewiness, resilience, and cohesiveness, and suppressed the increase in adhesiveness. T1 treatment also effectively inhibited excessive accumulation of cellulose and lignin, thereby maintaining tissue palatability and structural integrity. Additionally, T1 significantly delayed chlorophyll degradation, preserved higher levels of soluble sugars and proteins, and enhanced the activities of key antioxidant enzymes, including superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), contributing to improved oxidative stress resistance and membrane stability. In contrast, high-concentration NO treatments (T3 and T4) led to pronounced quality deterioration, characterized by accelerated membrane lipid peroxidation as evidenced by increased malondialdehyde (MDA) content and relative conductivity, and impaired antioxidant defense, resulting in rapid texture degradation, chlorophyll loss, nutrient depletion, and oxidative damage. These findings provide theoretical insights and practical guidance for the precise application of NO in extending shelf life and maintaining the postharvest quality of okra fruits. Full article

The present study aimed to characterize the total phenolic content and antioxidant activity of mesquite pods (Prosopis velutina) and evaluate the effect on meat qualities in a meat product, with a view to their application as a natural functional ingredient. Mesquite pods were subjected to chemical characterization, revealing the presence of polyphenol contents with antioxidant activity (reducing power and antiradical effect). In addition, pork patties were formulated with different levels of mesquite pods powder (MPP, 2% and 5%) and mesquite pods extract (MPE, 0.1% and 0.3%), and were compared with control (CN) samples. The proximate composition of mesquite pod powder revealed a high proportion of carbohydrates and a low fat content. Additionally, the presence of polyphenols with antioxidant activity, including antiradical and reducing power, was evident. No significant differences were observed in the pork patties’ proximate composition. During 9 days of storage at 2 °C, patties treated with MPP and MPE exhibited higher pH values and lower TBARS values compared to the CN, with MPE-0.3% being the most effective in retarding lipid oxidation. Color parameters (L*, a*, b*, C*, and h*) were positively influenced by MPP and MPE, and both treatments improved water-holding capacity and reduced cooking weight loss, especially at 5% MPP. Fracture texture analysis showed that 5% MPP enhances firmness. Sensory attributes did not differ significantly from the CN. These results indicate that MPP and MPE are promising natural ingredients for extending the shelf life and maintaining the quality of pork patties without compromising sensory acceptability. Full article

The quality and freshness of fruits and vegetables are critical factors in consumer acceptance and are significantly affected during transport and storage. This study aimed to evaluate the quality of greenhouse-grown tomatoes stored for 24 days by combining non-destructive image analysis, spectrophotometric assays (including total phenolic content and antioxidant and antiradical activity assessments), and attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy. Additionally, water activity, moisture content, total soluble solids, texture, and color were evaluated. Most physicochemical changes occurred between days 14 and 17, without major impact on overall fruit quality. A progressive transition in peel hue from orange to dark orange, and increased surface irregularity of their textural image were noted. Moreover, the combined use of instrumental and image analyses results via multivariate analysis allowed the clear discrimination of tomatoes according to storage days. In this sense, tomato samples were effectively classified by ATR-FTIR spectral bands, linked to carotenoids, phenolics, and polysaccharides. Machine learning (ML) models, including Random Forest and Gradient Boosting, were trained on image-derived features and accurately predicted shelf life and quality traits, achieving R² values exceeding 0.9. The findings demonstrate the effectiveness of combining imaging, spectroscopy, and ML for non-invasive tomato quality monitoring and support the development of predictive tools to improve postharvest handling and reduce food waste. Full article