Search Results (69)

The presented study aimed to fully characterise berry powders derived from raspberry, blackberry and strawberry (RB, BB, SB) as well as raspberry and blackberry seed powders (RBS, BBS) in terms of proximate composition, the individual profile of minerals, sugars, organic and fatty acids, and phenolic and volatile compounds. Additionally, testing of powders’ colour and antioxidant activity, as well as spectroscopic analysis, were also performed. Higher total and individual sugars, organic and phenolic acids, flavonols and anthocyanins content distinguished berry powders from the seed powders. Individually, RB contained significant amounts of citric and chlorogenic acids, BB was superior in cyanidin-3-O-glucoside and quercetin-3-O-rutinoside content, while SB was characterised by high sucrose, fructose, omega-3, and mineral (Ca, Mg, Fe) content. Berry seed powders exhibited remarkable TDF content, beneficial PUFA/SFA ratio, lighter colour, higher individual flavan-3-ols quantity, TPC and DPPH activity compared to berry powders. Mentioned discrepancies between berry and berry seed powders on a compositional level were also visible on ATR-FTIR spectra across all detected regions reflecting bonds attributed to cellulose, lipids, phenols and sugars. Pleasant, predominantly green, fruity and floral aromas were associated with berry powders, whilst additional herbal notes were characteristic of berry seed powders, all derived from the alcohols, aldehydes, esters and ketones as paramount volatile compounds. All examined powders can bear a nutritional claim of “high in” fibre (20.47–65.33%) and Mg (114.52–128.70 mg/100 g), enabling the design of food products packed with nutrients and bioactives while simultaneously reducing fresh fruit and fruit-processing waste. Full article

Strawberry cultivation generates substantial amounts of agricultural by-products, including spent substrates and plant residues, particularly in hydroponic production systems. However, information on the occurrence and management of these by-products remains limited. This study investigated the generation, disposal practices, and chemical characteristics of by-products from hydroponic strawberry cultivation in two major strawberry-producing regions of Republic of Korea, Nonsan and Jinju. Based on national statistics and field surveys, annual by-product generation was estimated at 605,400 m³ of spent substrates and approximately 25,729 t fresh weight and 6003 t dry weight of plant residues. Disposal practices varied regionally: in Jinju, over 80% of by-products were recycled as compost or feed, whereas in Nonsan, recycling rates were lower and a considerable portion remained untreated or were improperly disposed of. Analyses of 463 pesticides and seven heavy metals (Zn, Cu, Ni, Pb, As, Cd, and Hg) confirmed concentrations below the permissible limits, supporting their chemical suitability for potential recycling use. Inorganic analyses revealed high levels of N, Ca, P, and K, suggesting their potential as alternative nutrient sources and as raw materials for recycled fertilizer or soil amendment. Because strawberry by-products are generated continuously throughout the cultivation cycle, their management requires decentralized and long-term strategies. These results provide the first comprehensive assessment of the generation scale, disposal practices, and chemical characteristics of strawberry by-products in Republic of Korea, suggesting their potential as alternative nutrient resources or raw materials for recycled fertilizer or soil amendment under appropriate pretreatment and management. Full article

Consumers believe that expired products are unsafe, and, in most cases, misinterpreting the information on food labels often leads to large amounts of food waste. Yogurt is among the most widely eaten dairy products that can still be consumed after its expiration date, even though most consumers throw it away the very day it expires. The aim of this study was to determine whether commercial yogurts currently available on the market remain safe for consumption after their expiration date, with a view to reducing the amount of food waste generated in households. Therefore, the quality, stability, and edible safety of 10 commercial yogurts (two plain with 2% and 4% fat and the others with fruit, such as apricots, strawberries, bananas, blueberries, berries and strawberries, blackberries and raspberries, and cherries) stored at 4 °C before and at the expiration date were investigated. Physicochemical, textural, microbiological, and sensory analyses were performed to evaluate changes in functionality, safety, and acceptability of these yogurts. The results showed that, prior to their expiration date, certain yogurt samples (with apricots, strawberries, and blueberries, as well as plain yogurt with 4% fat) tested positive for total coliform bacteria, with values ranging from 20 to 50 CFU/g, suggesting substandard hygiene practices and insufficient sanitary conditions during and following the production process. No Escherichia coli, Listeria, Salmonella, Enterobacter spp., or Enterococcus spp. were detected in any of the yogurt samples that were within their expiration date. Blueberry, berry, and strawberry yogurts change their physical and chemical properties less than other types of yogurts analyzed after expiration. Yogurts containing berries and strawberries, blackberries, and raspberries remain safe at the expiration date, as they do not show the presence of harmful microorganisms such as coliform bacteria, Escherichia coli, Enterobacter spp., Enterococcus spp., Listeria, or Salmonella. Yogurt with berries and strawberries appears to be the most suitable from a microbiological point of view at expiration, as it has a low total mesophilic bacteria count and lactic acid bacteria exceeding 1 × 10⁶ CFU/g. At the time of expiration, this fruit yogurt type (with berries and strawberries) had a total solids content of 21.29%, 5.22% protein, 2.11% fat, 13.19% carbohydrates, 4.07 pH, 26.79% syneresis, 73.21% water retention capacity, 64.78% total phenolic content, and 10.55% DPPH (inhibition percentage). Nevertheless, at the time of expiration, from a sensory perspective (only appearance and consistency, odor, and color, without taste), the yogurt samples that were most appreciated contained blackberries and raspberries. The obtained results indicate that only certain types of fruit yogurts stored unopened at 4 °C may remain safe and edible after the expiration date, but further studies are needed to help the dairy industry and policymakers promote the reduction in food waste in households. Full article

The integration of emerging technologies such as robotics and artificial intelligence (AI) has the potential to transform agricultural harvesting by improving efficiency, reducing waste, lowering labor dependency, and enhancing produce quality. This paper presents the development of an intelligent robotic berry harvesting system that combines deep learning–based perception with autonomous robotic manipulation for real-time strawberry harvesting. A computer vision pipeline based on the YOLOv11 segmentation model was developed and integrated into a Smart Mobile Manipulator (SMM) equipped with autonomous navigation, a 6-degree-of-freedom (6-DoF) xArm 6 robotic arm, and ROS middleware to enable real-time operation. Using a publicly available strawberry dataset comprising 2,800 images collected under ridge-planted cultivation conditions, the proposed YOLOv11-small segmentation model achieved 84.41% mAP@0.5, outperforming YOLOv11 object detection, Faster R-CNN, and RT-DETR in segmentation quality while maintaining real-time performance at 10 FPS on an NVIDIA Jetson Orin Nano edge GPU. A PCA-based fruit orientation and geometric analysis method achieved 86.5% localization accuracy on 200 test images. Controlled indoor harvesting experiments using synthetic strawberries demonstrated an overall harvesting success rate of 72% across 50 trials. The proposed system provides a general-purpose platform for berry harvesting in controlled environments, offering a scalable and efficient solution for autonomous harvesting. Full article

Environmental transparency in food manufacturing requires efficient carbon footprint data collection, yet multi-departmental coordination often creates time-consuming, fragmented processes that impede adoption. This study applies lean office methodologies to optimize carbon footprint assessment processes in food manufacturing. Using a case study approach at a Thai food processing facility, we implemented flow process charts, value stream mapping, eight waste analysis, and ECRS methodology to evaluate the data collection process for strawberry jam production. The baseline assessment documented 142 activities across 12 departments, requiring 17,540 min. The lean interventions included establishing a centralized cross-functional team, developing standardized data collection templates, implementing a unified digital repository system, and consolidating redundant verification procedures. The improved process reduced activities from 142 to 63, decreased the required time from 17,540 to 11,190 min (36.2% reduction), and eliminated 95.8% of non-value-added activities while maintaining regulatory compliance. These efficiency gains enable more frequent environmental assessments and facilitate the broader adoption of carbon footprint measurement within resource-constrained manufacturing contexts. The study demonstrates that lean principles effectively optimize environmental assessment processes themselves, providing a replicable framework adaptable across diverse food manufacturing facilities and product lines while addressing critical adoption barriers including resource constraints and administrative complexity. Full article

Berries are a valuable source of health-promoting substances, including vitamins, microelements, and polyphenols. Optimising the extraction efficiency of these compounds during processing is crucial to minimise their loss into the waste stream. Ultrasound technology is recognised as a sustainable and promising tool for improving extraction; however, previous literature has not sufficiently addressed the optimal point of its application in fruit puree processing, and its impact on the sensory properties of the final product has only occasionally been explored. As one of the first reports, this study aimed to determine the optimal moment for ultrasound application within a puree production scheme. In the second stage of the experiment, four recipes based on strawberry and haskap berry were tested. The results demonstrated the potential for enhancing sensory quality of puree by using an ultrasound treatment. It was found that the ultrasound-treated purees showed significantly higher pectin levels and improved rheological properties, while the content of anthocyanins and L-ascorbic acid remained mainly unchanged. This indicates that the non-thermal nature of ultrasound treatment can induce positive changes from a sensory and rheological point of view without causing the degradation of health-promoting compounds, offering a viable strategy for improving berry puree quality. Full article

Packaging plays a crucial role in extending the shelf life of fresh fruits and vegetables, thereby preserving their quality characteristics throughout the supply chain. Packaging systems treated with natural compounds can replace synthetic packaging systems. This study aimed to evaluate the potential application of active cardboard packaging (ACP) in preserving fruit quality and extending its shelf life. We observed the effect of cardboard packaging containing Punica granatum peel extract (PPGE) and Rumex crispus root extract (RRCE) on the shelf life of strawberries, tomatoes, and table grapes. In vitro and in vivo tests demonstrated the ability of RRCE + PPGE (group A) and PPGE (group B), once incorporated into the packaging at a concentration of 8%, to create a system capable of inhibiting microbial growth, thus prolonging the freshness and marketability of the fruit. Conventional packaging (group C) was taken as control. Strawberry groups A and B showed disease severity (DS) values of 55.9 and 51.8%, significantly lower than the 87.7% found in group C. Similar findings were observed in table grapes and datterini tomatoes. Quality was also assessed by measuring the surface color of homogenized strawberries, grapes and tomatoes, using a spectrophotometer. In strawberries, after 4 days, the colorimetric values in groups A and B were 26.86 and 34.50, respectively, much higher than the 13.99 recorded in untreated strawberries (group C). In table grapes and datterini tomatoes, the same results as those obtained in strawberries were confirmed. This study offers a novel approach to extending the shelf life of fruits and vegetables. We believe this technology, in addition to being an excellent bioactive packaging solution capable of reducing losses and improving quality in the fruit supply chain, is also economically viable since PPGE is derived from pomegranate processing waste and RRCE is obtained from the roots of a weed. Full article

The analysis of the physical and chemical properties of blackcurrant (Ribes nigrum L.), strawberry (Fragaria ananassa Duchesne ex Weston) and raspberry (Rubus idaeus L.) seeds recovered from pomace—food processing waste—was carried out. The weight of the one thousand seeds, their dry weight, swelling properties, and color in the CIE L*a*b* space, as well as the percentage of basic chemical components, i.e., protein, carbohydrate (including total dietary fiber, insoluble fiber, and soluble dietary fiber), fat, and ash were determined. Polyphenols content and antioxidant activity was determined. In addition, the amounts of individual phenolic compounds, fatty acids, and amino acids, as well as macro and micro-nutrients, were identified and analyzed. The potential usefulness of raspberry seeds as a rheology modifier of cosmetics and food products was estimated due to the high content of mucilage and swelling index similar to linseed and a favorable color with a high value of the b* parameter (22.1) corresponding to yellow color simultaneously with high luminescence (L* = 59.4). Oils obtained from all tested seeds are potentially useful in cosmetic preparations due to the high content of n-6 acids (50.4–71.5%), and oils from strawberry and raspberry seeds as a result of containing n-3 acids, respectively; 30.5–32.3% may be beneficial for dietary supplementation. In addition, the dietary values of the tested seeds are emphasized by the high content of dietary fiber (53.1–63.1%), antioxidant properties (the highest for blackcurrant) and the presence of phenolic compounds such as procyanidin derivatives, catechins (raspberry), quercetins and kaempferols (blackcurrant), and pelargonidin (strawberry). Full article

Packaging can help prolong the shelf life of perishable agrifoods. In the present investigation, edible coatings were tested to reduce food waste caused by filamentous fungi and increase the shelf-life of high-value products such as strawberries, tomatoes, and blueberries. Different combinations of sodium alginate and calcium chloride, and various immersion times were tested on tomato as a model. The ability to activate edible coatings with food-grade compounds/extracts, such as sodium bicarbonate or Moringa oleifera extract (MLE), was explored. The extract was also tested in vitro against some of the main postharvest pathogens, such as Botrytis cinerea, Alternaria alternata, Rhizopus stolonifer, Colletotrichum acutatum, and Penicillium expansum. The most suitable composition for the edible coating proved to be 2% sodium alginate and 2% calcium chloride. MLE proved not to reduce fungal growth, except for A. alternata and C. acutatum. Concerning active coatings, particularly those containing MLE, there was a reduction in the incidence of rots on strawberries (−45%) and tomatoes (−59%) as compared to the uncoated control. Furthermore, a reduction in the severity of rots was recorded in all tested fruits (−73% in tomato, −88% in strawberries, −47% in blueberries) as compared to the uncoated control. The active edible coatings could play a role in reducing rots, contributing to the extension of the shelf-life of the selected products. Full article

It is well known that food waste, especially perishable fruits, is one of the pressing issues worldwide, and as much as 50% of harvested fruits are wasted in developing countries as a result of poor preservation methods. Other traditional options such as plastic films or chemical preservatives are harmful to the environment and to our health. In this work, the limitations are overcome through the fabrication of an innovative camellia saponin/sodium alginate (CS/SA) composite hydrogel film that not only recycles agricultural waste but also improves fruit protection. CS/SA films were prepared by ionic crosslinking with CaCl₂ with different CS content (0–10% w/v, corresponding to 0–3.1 wt% in air-dried films). Detailed SEM, FTIR, XRD and rheological studies indicated that CS addition led to a gradual microstructural densification, stronger intermolecular interactions (involving hydrogen bonding and electrostatic complexation) and superior viscoelasticity, with the best performance at 8% CS (2.5 wt% in dried film). Mechanical tests confirmed that the stable CS/SA film showed higher tensile strength (152 kPa) and compressive strength (353 kPa) than pure SA (10 kPa) with a relatively low Young’s modulus (0.82 MPa) and high elongation at break (116.33%), which could be easily peeled off from fruit surfaces—an essential benefit of this over stiff chitosan/alginate composites. Structure: The composite film exhibited lower porosity (103.2%), reduced moisture content (94.7%), a controlled swelling ratio (800%) and improved barrier property with a water vapor permeability of 1.3 $\times {10}^{-6}$ g·m⁻¹·s⁻¹·kPa⁻¹ and an oxygen permeability of 1.9 × cm³$·\mathsf{\mu }$m·m⁻²·d⁻¹·kPa⁻¹. The 8% CS film showed very strong antioxidant activity (86% DPPH scavenging). Results of application tests on bananas and strawberries indicated that the ripening process was delayed by the CS/SA coatings, the decay rate was decreased from 99.9% (uncoated control) to 55.6% after 9 days, the weight loss was reduced to 29.3%, and the fruit’s firmness and titratable acidity were maintained. This degradable, multifunctional hydrogel film has the potential to be a sustainable measure to simultaneously mitigate food waste, valorize agricultural byproducts, and protect the environment, which could offer substantial benefit for enhancing global food security as well as fruit shelf life. Full article

Microbial spoilage of nutrient-rich strawberries leads to considerable food waste and economic losses. Plant-derived phenolic compounds, including resveratrol (RES), epigallocatechin gallate (EGCG), and tea polyphenols (TP), have gained attention for their multi-target antimicrobial efficacy and potential applications in fruit preservation. This study evaluated the individual and combined effects of these three compounds on strawberries infected with Escherichia coli (E. coli) and Botrytis cinerea (B. cinerea). The minimum inhibitory concentration (MIC) values for RES (analytical grade, ≥99% purity) and EGCG (analytical grade, ≥98% purity) against E. coli were 1.56 g/L and 25 g/L, with an additive effect against E. coli growth (FICI = 0.625). 5 g/L TP (analytical grade, ≥98% purity) completely inhibited the mycelial growth of B. cinerea. The in vivo application of RES and EGCG significantly reduced spoilage and improved texture, color, weight retention, and flavor quality in strawberries infected by E. coli individually or in combination. Similarly, the combined use of TP and chitosan saved the quality of strawberries infected by B. cinerea compared to single treatments. This study provided new effective and eco-friendly strategies for the preservation of strawberries. Full article

This study aimed to create a unique WPI film formulation that would help maintain strawberry quality. Therefore, an edible coating from WPI was developed, and its physical, mechanical, and rheological characteristics were analysed. WPI is a biopolymer residue with attractive barrier characteristics, biodegradability, and neutral taste that can be used as an edible coating on fragile fruits such as strawberries. Key innovations from this research include a comprehensive evaluation of whey as the sole polymeric component in edible coatings for strawberries, assessing its standalone protective potential; improvement of film formulation based on whey proportion; and an inferred shelf-life extension of whey-coated strawberries aligned with commercial acceptability standards, bridging the gap between research and practical application. This study showed that increasing protein proportion reduced the film’s solubility from 47.6% to 22.4%, thus enhancing its water resistance by up to 2-fold. Still, the film became tensile stiffer and more elastic modulus at 50% RH than at 70% RH. The filmogenic solution’s viscosity enhanced from 2.25 at 25 °C to 4.19 Pa.sⁿ at 4 °C, indicating homogeneous coating of the fruit surface at room temperature and its adhesion at storage temperature. During cold storage, WPI coating reduced the mass loss of strawberries from a range of 5.83–16.71% in the control to a range of 2.56–13.22%, thus decreasing the mass loss by up to 2-fold compared to uncoated fruit from the control treatment, which resulted in better visual quality and a 33% extension of the shelf life of commercial strawberries. Overall, WPI films and coatings have the potential to offer a sustainable and effective protective layer for highly perishable and delicate fruits, extending shelf life and, consequently, reducing waste. Together, these properties can revolutionise the fresh produce industry to enhance global supply chain efficiency. Full article

This study investigates the potential to transform plant-based waste into a sustainable resource for animal feed through dehydration. Currently, research on the drying performance of decayed plant tissues remains scarce. To address this gap, we explored the use of a thermogravimetric analyzer (TGA) as a precisely controlled convective drying method to evaluate the drying performance of decayed strawberries (ST) and bell peppers (BP), as models for high- and low-porous structures, respectively. Drying curves, moisture diffusivity, yeast and mold load, and microstructure of decayed plant tissues were evaluated. Our results showed that decayed BP and ST tissues dried up to 22% faster than fresh tissues, with a higher effective moisture diffusivity. Significantly higher yeast and mold counts (log CFU/g) were detected in decayed tissues, resulting in softening and deterioration of the plant tissues. Significant differences were found in the effective moisture diffusivity (D_eff) of bell pepper (BP) and strawberry (ST), with ST tissues exhibiting a greater degree of decay. The microstructural changes in the cell wall caused by decay influenced drying performance and mass transport kinetics, indicating that drying decayed plant tissues is less time-consuming than drying fresh food. These findings offer critical insights for designing drying processes that enhance the value of food waste. Full article

Carboxymethyl cellulose (CMC) films, derived from sugarcane bagasse agricultural waste (SCB) incorporated with Betalains-nitrogen-doped carbon dots (Betalains-N–CQDs), derived from beet root waste (BR), offer a sustainable, smart and naked-eye sensor for strawberry packaging due to their excellent fluorescent and shape memory properties. These CMC-Betalains-N–CQDs aim to enhance strawberry preservation and safety by enabling visual detection of common food contaminants such as bacteria, fungi and Pb(II). Crucially, the CMC-Betalains-N–CQD film also exhibits excellent shape memory properties, capable of fixing various shapes under alkaline conditions and recovering its original form in acidic environments, thereby offering enhanced physical protection for delicate produce like strawberries. Optical studies reveal the Betalains-N–CQDs’ pH-responsive fluorescence, with distinct emission patterns observed across various pH levels, highlighting their potential for sensing applications. Scanning Electron Microscopy (SEM) confirms the successful incorporation of Betalains-N–CQDs into the CMC matrix, revealing larger pores in the composite film that facilitate better interaction with analytes such as bacteria. Crucially, the CMC-Betalains-N–CQD film demonstrates significant antibacterial activity against common foodborne pathogens like Escherichia coli, Staphylococcus aureus, and Candida albicans, as evidenced by inhibition zones and supported by molecular docking simulations showing strong binding interactions with bacterial proteins. Furthermore, the film functions as a fluorescent sensor, exhibiting distinct color changes upon contact with different microorganisms and Pb(II) heavy metals, enabling rapid, naked-eye detection. The film also acts as a pH sensor, displaying color shifts (brown in alkaline, yellow in acidic) due to the betalains, useful for monitoring food spoilage. This research presents a promising, sustainable, and multifunctional intelligent packaging solution for enhanced food safety and extended shelf life. Full article

Strawberries have a short shelf-life leading to food loss and waste when production unexpectedly exceeds demand. PGRs may have potential to delay production and reduce food loss and waste, but no PGRs are available for delaying strawberry production. The aim of this preliminary study was to investigate re-purposing a stomatal blocking film antitranspirant polymer as a PGR to temporarily delay production. Poly-1-p-menthene or water was applied during early fruit ripening in two glasshouse experiments, one on a June-bearer cultivar and one on an everbearer cultivar. Ripe strawberries were harvested during the next 23 days, the cumulative yield was recorded, and the production curves were fitted using polynomial regression in groups. The statistical analysis showed that cubic polynomial regression curves could be fitted separately to each treatment. Application of the blocker delayed the production of both cultivars by 1–2 days during the period of rapid berry production. The delay diminished and cumulative yield returned to the water-treated value by 13 and 18 days after application in the June-bearer and everbearer cultivars, respectively. At 23 days after application, the blocker gave 8% greater cumulative yield in the June-bearer, but not in the everbearer. It was concluded that, if a greater delay could be achieved, there may be potential to use stomatal blockers as PGRs in some cultivars of strawberry to delay production and reduce food loss and waste when unanticipated lower demand occurs. Full article