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The effect of four meat thawing techniques including chill temperature, room temperature, tap water and microwave on quality characteristics, lipid oxidation, proteins degradation, microbial spoilage and the microstructure of beef longissimus lumborum muscle were compared. A fresh portion of longissimus lumborum muscle was obtained from eight beef carcasses after 24 h postmortem. The findings indicated that all of the thawed samples, particularly the microwave beef samples, had a markedly worse quality than those of fresh meat. Among the thawing methods, changes in the beef quality of the chill temperature samples were significantly less. The increases in malondialdehyde value and decreases in free thiol content indicated that proteins and lipids in the beef samples subjected to room temperature, tap water, and microwave thawing methods were oxidized while thawed beef at a chill temperature did not significantly affect the lipid-protein oxidation compared to fresh beef. The greater myosin degradation was observed in room temperature, tap water and microwave thawing treatments, while actin degradation was not affected. Higher growth of total bacterial counts was presented by samples subjected to tap water and at room temperature thawing compared to microwave and chill temperature thawing. The sensory traits of the chiller thawing method were better than those of other methods. Images from scanning electron microscopy demonstrated that the myofibril configurations in the thawing samples were more loose than in the fresh beef samples, which had a compact and organized structure. This was demonstrated by the thawing samples' evidently higher myofibril gap value.

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Meat quality has gained ample attention owing to increased consumer awareness and competition among poultry processors to deliver premium quality products. Nevertheless, chicken breast meat is susceptible to microbial spoilage resulting in economic and product losses. Conventional approaches such as organoleptic, aerobic plate count (APC), and molecular methods have been employed for assessing the microbiological quality of meat products but suffer various shortcomings. This study was a proof-of-concept evaluation of emerging structured illumination reflectance imaging (SIRI) as a non-destructive, objective means to evaluate microbial spoilage in chicken breast meat. The experimental chicken breast samples were kept on a retail tray for 1–13 days at 3-day intervals and subjected to image acquisition by broadband SIRI at varied spatial frequencies of sinusoidally-modulated structured illumination (0.05–0.40 cycles mm−1). The chicken samples were categorized into fresh and spoiled classes using the APC threshold of 5 log10 CFU g−1. Acquired pattern images were demodulated into amplitude component (AC) and direct component (DC) images (corresponding to uniform illumination). Three pre-trained deep learning models, including VGG16, EfficientNetB6, and ResNeXt101, were employed to extract the features from the demodulated images, followed by principal component analysis (PCA) to reduce feature redundancy. The selected PCs were used to build classification models using linear discriminant analysis (LDA) and support vector machine (SVM) separately to distinguish between fresh and spoiled samples. AC images consistently outperformed DC images in the resultant classification performance. When the LDA classifier was used, AC images yielded maximum accuracy improvements of 3.6%–6%, depending on feature type and spatial frequency; with the SVM classifier, AC images achieved maximum improvements of 4.4% to 6.4%. The SVM model with the features extracted by ResNeXt101 from AC images at 0.25 cycles mm−1 achieved the best overall classification accuracy of 76% in differentiating fresh and spoiled samples. This study shows that the SIRI technique is effective for enhanced assessment of microbial spoilage in broiler breast meat, but more dedicated efforts are needed to improve both hardware and software for practical application. [ABSTRACT FROM AUTHOR]

Monitoring food quality throughout the supply chain in a rapid and cost-effective way allows on-time decision−making, reducing food waste, and increasing sustainability. A portable multispectral imaging sensor was used for the rapid prediction of microbiological quality of fish fillets. Seabream fillets, packaged either in aerobic or vacuum conditions, were collected from both aquaculture and retail stores, while images were also acquired both from the skin and the flesh side of the fish fillets. In parallel to image acquisition, the microbial quality was also estimated for each fish fillet. The data were used for the training of predictive artificial neural network (ANN) models for the estimation of total aerobic counts (TACs). Models were built separately for fish parts (i.e., skin, flesh) and packaging conditions and were validated using two approaches (i.e., validation with data partitioning and external validation using samples from retail stores). The performance of the ANN models for the validation set with data partitioning was similar for the data collected from the flesh (RMSE = 0.402–0.547) and the skin side (RMSE = 0.500–0.533) of the fish fillets. Similar performance also was obtained from validation of the models of the different packaging conditions (i.e., aerobic, vacuum). The prediction capability of the models combining both air and vacuum packaged samples (RMSE = 0.531) was slightly lower compared to the models trained and validated per packaging condition, individually (RMSE = 0.510, 0.516 in air and vacuum, respectively). The models tested with unknown samples (i.e., fish fillets from retail stores-external validation) showed poorer performance (RMSE = 1.061–1.414) compared to the models validated with data partitioning (RMSE = 0.402–0.547). Multispectral imaging sensor appeared to be efficient for the rapid assessment of the microbiological quality of fish fillets for all the different cases evaluated. Hence, these outcomes could be beneficial not only for the industry and food operators but also for the authorities and consumers.

Introduction Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4°C). Astaxanthin extracted from aquatics has antimicrobial activity and color similar to tomato and can probably be effective in preventing spoilage of tomato paste. In addition, astaxanthin has other properties in the field of preventing and controlling diseases and maintaining human health, which justifies its use in food formulations as an enrichment. Since heat, enzyme, acid, etc. treatments are practiced during the production of tomato paste, these factors may change the structure and thus the function of astaxanthin. For this reason, astaxanthin nanoencapsulation is necessary for its use in tomato paste formulation. Materials and Methods In this research, first, astaxanthin was extracted from Haematococcus pluvialis microalgae using the acid-acetone combined method. Then, this pigment was nanoencapsulated using maltodextrin-sodium caseinate coating and the resulting nanocapsules were used together with the pure form of astaxanthin in the formulation of tomato paste. The research treatments were control, tomato pastes containing 3 and 6% astaxanthin (A and B, respectively) and also 3, 6 and 9% nanocapsules carrying the pigment (C, D and E, respectively). These treatments were kept at refrigerator for 28 days and were evaluated (on days 0, 7, 14, 21 and 28) in terms of the total number of fungi, Howard's number (HMC), pH, fungal flora, total bacteria count, amount of lactic acid bacteria and sensory properties. This research was conducted in a completely randomized design. Data were analyzed by One-way Anova and the difference between the means was evaluated by Duncan's test at 95% confidence level. Results and Discussion The results showed that the fungi proliferation, total count and lactic acid bacteria were slower than the control during the storage period in the treatments containing astaxanthin and its carrying nanocapsules, and the minimum number of the mentioned microorganisms and Howard's number were related to treatments D and E (p>0.05). Treatments C, B and A were ranked next in this respect (p0.05) treatments (p0.05) was higher than the three mentioned treatments and lower than the control (p0.05). On the 28th day, the mentioned sensory indices only in the two treatments D and E were not significantly different from the 0 day, but they changed negatively in the other treatments (p

The use of chemical treatments to prevent waste after harvesting fruits has harmful effects which are considered as an important factor in reducing their shelf life. Since the ancient time,Plants have been one of the first available resources for treatment. Recently, extensive research has been done on medicinal herbs such as aloe vera. This plant is able to play an important role in preserving the freshnees and quality of fruits and also controlling fungi. It can also be used as a barrier to the entry and exit of materials, transfer of components and additives, and prevention of the growth of microorganisms on the surface of fruits as well as their mechanical protection. Aloe vera coating was used in different concentrations of gel (100,75, 50, 25%) during 24 days of storage at 12ºc.Microbial stability, physicochemical properties (weight loss,tissue stiffness, pH, Soluble solids) and color sensory properties of the banana coated with aloe vera gel were evaluated and compared to the control after 24 days of storage. The results showed the coating of aloe vera had an effect on all the sensory attributes and singnificantly delayed the growth of microorganisms and effectively reduced weight loss compared to the contro and this coating caused beter preservation of stiffness and freshness of bananas coated with aloe vera gel.It readuced soluble solids and had a significant effect on the pH of the treatments and had no significant effect on the sensory properties of color in different treatments compared to the control.It can be concluded that edible coatings act as a barrier against moisture migration, And some,coating such as aloe vera antimicrobial and antifugal properties.Therefore,t he coating of aloe vera gel on banana fruit in cold storage increases its shelf life and preserves its freshness. [ABSTRACT FROM AUTHOR]

In present study, the effect of different levels of oregano essential oil (0, 250 and 500 ppm) and gellan gum (0, 0.25, 0.5 and 0.75%) on the physicochemical, microbial and sensory properties of doogh during 60 days of storage in refrigerator conditions. The results showed that gellan gum and oregano essential oil had no significant effect (p<0.05) on the chemical properties of doogh including acidity, pH, fat and dry matter. Adding gellan gum to doogh increased the viscosity and stability of Doogh. Oregano essential oil significantly increased (p<0.05) DPPH radical inhibition and reduced oxidation. The minimum inhibitory concentration and the minimum bactericidal concentration of oregano essential oil on Escherichia coli are 1.6 and 3.12 mg/ml, respectively, and for Staphylococcus aureus, 0.4 and 0.80 mg/ml, respectively. was reported. In terms of sensory characteristics, the use of oregano essential oil and gellan gum did not have a significant effect (p<0.05) on the color of doogh, but the essential oil improved the flavor of doogh, gellan gum improved the mouth feeling. The doogh containing 0.5% gellan gum and 250 ppm of oregano essential oil had more acceptability and stability in terms of sensory properties and was free of contamination, which was recognized as the best treatment. [ABSTRACT FROM AUTHOR]

The assessment of microbial spoilage in fresh fish is a major concern for the fish industry. This study aimed to evaluate the efficiency and reliability of an electronic nose (E-nose) to detect microbial spoilage of fresh sardines (Sardinella longiceps) by comparing its measurements with Total Bacterial Count (TBC), Hydrogen Sulfide (H2S) producing bacterial count and Trimethylamine Oxide (TMAO) reducing bacterial count after variable storage conditions. The samples were stored at 0 °C (0, 2, 4, 6, and 8 days) and 25 °C (0, 3, 6, and 9 h), while day 0 was used as a control. The E-nose measurements were analyzed by Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and Artificial Neural Network (ANN). Microbial counts increased significantly and simultaneously with the changes in E-nose measurements during storage. The LDA and ANN showed a good classification of E-nose data for different storage times at two storage temperatures (0 °C and 25 °C) compared to PCA. It is expected as PCA is based on linear relationships between the factors, while ANN is based on non-linear relationships. Correlation coefficients between E-nose and TBC, TMAO-reducing bacterial and H2S-producing bacterial counts at 0 °C were 0.919, 0.960 and 0.915, respectively, whereas at 25 °C, the correlation coefficients were 0.859, 0.945 and 0.849, respectively. These positive correlations qualify the E-nose as an efficient and reliable device for detecting microbial spoilage of fish during storage. [ABSTRACT FROM AUTHOR]

The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and Pseudomonas counts (P

In this study, watermelon seeds (Citrullus lanatus) protein hydrolyzed (WSPH) was produced using microbial enzymes Alcalase and Protamex. Then, the effect of different concentrations of WSPH (0, 1, 2, and 3%) on the quality of the silver carp (Hypophthalmichthys molitrix) burger during refrigerated storage (4 ± 1 °C) was investigated. According to the results, WSPH by alcalase had significantly higher degree of hydrolysis and antioxidant activity (p < 0.05) and it was used for burger tests. The results showed that, the addition of WSPH was able to reduce the microbial, chemical spoilage and sensory score during 16 days compared to the control, and with increasing the concentration of WSPH, better results were observed (p < 0.05). According to the chemical, microbial and sensory indicators, WSPH at 3% could increase the shelf life of fish burgers up to 8 days compared to the control, and this treatment was within the permissible quality limit until the end of the refrigerated storage. [ABSTRACT FROM AUTHOR]

The effect of pulsed light (PL) (exposed at 2988 J·cm− 2) and thermal pasteurization (TP) (95 °C|3 min) conditions on the shelf-life of pomegranate juice was studied while packed in ethylene vinyl alcohol (EVOH) and multi-layered polyethylene terephthalate (ML-PET) pouches at refrigerated storage (4 °C). Thermally pasteurized juice retained 27% less phenolic compounds, 31% less antioxidants, 49% less vitamin C, and 13% less anthocyanin content than PL-treated juice. Thermally and PL-treated juice had sensory scores of 7.12 ± 0.04 and 7.94 ± 0.20 out of 9. Based on the microbiological limit of 6 log10 CFU mL− 1, the shelf life of the thermally pasteurized samples was 50 days, whereas PL-pasteurized juice was microbially safe up to 41 days at 4 °C. During storage, the thermal and pulsed light treatments did not change the pH, titratable acidity, and total soluble solids. Even after 41 days of refrigerated storage, the PL-treated juice was comparable to fresh juice and was able to retain 85% antioxidant and 87% phenolic compounds, 77% vitamin C, and 65% anthocyanin content. The kinetic parameters confirmed that the bioactive components in PL-treated juice samples were higher than in thermally pasteurized juice samples, and principal component analysis could segregate the PL-treated and thermally pasteurized samples. The juice packed in ML-PET showed almost similar shelf-life to the EVOH pouch, but the loss of bioactive compounds was slightly higher in EVOH in comparison to ML-PET-packed samples. Hence, PL can be used as an alternative pasteurization technique for extending the shelf life of pomegranate juice. [ABSTRACT FROM AUTHOR]

Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p <.05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage. [ABSTRACT FROM AUTHOR]

This study explored the impact of date palm seeds ethanolic extract (DSEE) on the microbiological, physicochemical, and sensory qualities of chicken breast meat kept refrigerated at 4 °C. DSEE was applied at 0.156% (DSEE1), 0.312% (DSEE2), and 0.624% (DSEE4). Microbiological parameters, chemical stability, and sensory features of DSEE were monitored for 14 days at refrigerated conditions (4 °C). DSEE considerably (p < 0.05) decreased lipid/protein oxidation processes. Interestingly, at 14 days, DSEE at 0.624% delayed microbial growth. Moreover, the addition of 0.312% (DSEE2) and 0.624% (DSEE4) and storage time substantially affected the sensory (appearance, odor, color, and overall acceptability) parameters of chicken breast meat. By expertly employing chemometric techniques such as principal component analysis (PCA) and heat maps, the acquired evidence brought useful information to regroup all samples and to associate microbiological and oxidation characteristics to organoleptic attributes using correlation models. PCA and heat maps provided effective information to differentiate all samples and relate lipid and protein oxidative processes and microbiological properties to sensory parameters. The obtained findings contribute to a better knowledge of the impact of chemical and microbial alterations on sensory quality in fortified meat products. This study displayed the potential functional and economic benefits of using DSEE as an encouraging component in chicken meat preservation. [ABSTRACT FROM AUTHOR]

In this study, intelligent and active film was produced based on oxidized bacterial nano cellulose (BNC) with TEMPO method containing pine tree fruit protein hydrolyzed (PFPH), and then its effect on the quality of pacific white shrimp (Litopenaeus vannamei) was investigated during a period of 16 days at refrigerator (4 ± 1 °C). For this purpose, the PFPH was hydrolyzed using alcalase enzyme and then its different concentrations (0, 0.5, 1 and 1.5%) were added to the BNC film. The shrimps were covered with the mentioned films, and their chemical (PV, TVB-N, TBA, melanisis), microbial (TVC, PTC, Pseudomonas spp., Enterobacteriaceae and H2S-producing bacteria) and sensory characteristics were measured. According to the results, PFPH has high amounts of protein (90.21%) and amino acid included arginine (21.88%), glutamic acid (17.33%) and leucine (6.75%). The results related of shrimp showed that the effectiveness of BNC + 1.5% PFPH in preventing spoilage, inhibiting oxidation and improving physical characteristics was superior to other treatments. This optimal film significantly reduced the oxidation of fats by reflection in PV (3.71 milliequivalents/g) and TBA (1.43 mg mDA/ kg) and was able to improve the melanisis (3.33) of the treated samples with significant changes (P < 0.05). Also, the reduction of the population of microorganisms and compounds caused by microbial spoilage in the evaluated samples depended on the concentration of PFPH and with the increase in concentration, the antimicrobial properties of the films increased significantly (P < 0.05). Based on chemical, microbial and sensory acceptable amount, BNC + 1.5% PFPH were suitable for human consumption until the end of the storage period. Therefore, it seems that the BNC film containing the PFPH can be used in intelligent packaging of food products and increase the shelf life of meat products due to its antioxidant and antimicrobial properties. [ABSTRACT FROM AUTHOR]

The aim of this research was to evaluate the effect of polyethylene (PE) films coated with menthol and carvacrol on the physicochemical, microbiological, and sensory properties of low-moisture Mozzarella cheese. At first, PE films were coated with MC-HPMC solution containing different concentrations of menthol and carvacrol (0, 1, 1.5 and 2%), Mozzarella cheeses were then packed with these active films, and physicochemical, antimicrobial, and sensory properties of cheese treatments for 30 days storage in refrigerator were studied. The results showed that over time, the pH and moisture amount of all treatments significantly were decreased, whereas, the acidity and hardness amounts of cheeses were increased, but their exchange rate in control significantly was higher than other samples (p<0.05). Packaging of cheeses with active PE films leads to decrease the growth rate of mesophyll bacteria and molds and yeasts in cheeses. At the end of storage period, the lowest number of molds and yeasts and microbial load were for samples packed in films containing 2% menthol and carvacrol. From the point of E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th days), while control sample was incredible at 17th of storage. Packaging of Mozzarella cheese in PE films containing different levels of menthol and carvacrol also leads to improved sensory acceptance of cheeses during refrigerated storage. Finally, the results demonstrated that coated PE films with solutions containing menthol and carvacrol active components had a positive effect on the extension of the Mozzarella cheese shelf life, especially, at 2% concentration. [ABSTRACT FROM AUTHOR]

The aim of the present study was to investigate the effect of nano cellulose (NC) along with barley grain protein hydrolyzed (BGPH) on quality and shelf life of silver carp (Hipophthalmichthys molitrix) fish nuggets during the storage period. For this purpose, BGPH was produced using microbial protease enzymes alcalase and flavourzyme, and the degree of hydrolysis and its antioxidant activity were measured. Then, fish nuggets containing 2% NC and BGPH (at 0.5 and 1%) were produced and moisture and oil absorption values at the beginning of the period and their chemical and microbial parameters during 16 days of their storage in the refrigerator were investigated. The results showed that the BGPH by alcalase had significantly higher protein content, degree of hydrolysis and antioxidant activity (p < 0.05) and it was used for nugget tests. The results of the fish nugget tests showed that the addition of different concentrations of BGPH with NC significantly increased moisture content and decreased oil absorption (p < 0.05). NC had little antimicrobial and antioxidant effects, but the addition of BGPH increased the mentioned properties, so that the treatment of NC + BGPH at 1% was able to increase bacterial spoilage (total viable count and psychrotrophic bacteria), peroxide value, thiobarbituric acid, total volatile bases nitrogen and sensory indicators up to on the 16th day, it was acceptable to maintain the offer (p < 0.05). Therefore, it seems that NC and BGPH at 1% can increase the storage time and better preserve the sensory, chemical and microbiological qualities of fish nugget. [ABSTRACT FROM AUTHOR]

The present study aims to investigate the effect of pullulan-nano clay (Pul-NC) incorporated with the watercress essential oil (WE) and nano essential oil (WNE) on the shelf life of pacific white shrimp (Litopenaeus vannamei) during a period of 16 days at refrigerator temperature (4 ± 1 °C). First, WE were extracted using steam distillation and then microencapsulated by lipozyme. Additionally, five treatments were used to investigate the effect of the coatings on the shelf life of shrimp, including 1: control, 2: Pul, 3: Pul-NC, 4: Pul-NC + WE and 5: Pul-NC + WNE, as well as PV, TVB-N, TBA, melanosis, TVC and PTC and Pseudomonas spp, were measured on days 0, 4, 8, 12 and 16. According to the results, nanoliposome particle size and SNE microencapsulation efficiency were 92.31 nm and 81.29%, respectively. Based on the results, the use of nano-coating led to the reduction of oxidative spoilage (PV, TBA) in shrimp samples during the storage period, and the nano-coating containing WNE had more significant effect (P < 0.05) (PV = 3.89 milliequivalents/g, TBA = 1.86 mg mDA/kg), also this treatment slowed down the increasing trend of TVB-N (25 mg/100 g) at the end of the storage period. The highest microbial load was observed in the control on all storage days (P < 0.05) and by adding WNE and WE to the Pul-NC coating, the microbial load decreased significantly (P < 0.05), and the lowest microbial load was related to Pul-NC + WNE and according to the chemical, microbial and sensory standards of this treatment, they were suitable for human consumption at the end of the storage period. Generally, the use of WNE as a natural preservative along with NC in the structure of active edible coatings based on Pul causes the delay of chemical and microbial spoilage and increases the shelf life of pacific white shrimp. [ABSTRACT FROM AUTHOR]

With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic bacteria on raw meat may respond in different ways to elevated CO2 concentrations. The growth of some aerobic Gram-negative bacteria such as Pseudomonas spp. is significantly inhibited but some LAB bacteria may be allowed to grow faster and dominate the product. The antimicrobial efficacy of enriched CO2 packaging is attributed to the rate of CO2 solubility in the product which is itself affected by the level of headspace CO2, product pH, temperature and the ratio of headspace gas to product (G:P). This review, first, explores the varied range of beef and sheep meat spoilage and pathogenic bacteria and the intrinsic and extrinsic parameters that may influence the pattern of microbial growth and meat spoilage rate during storage. Then, the antimicrobial mechanism of elevated CO2 packaging will be discussed and the different approaches of achieving enriched CO2 packaging i.e. the traditional technique of flushing a desired gas mixture and/or using the new commercially developed CO2 emitters will then be compared in terms of their strengths, limitations and technical mode of action. [ABSTRACT FROM AUTHOR]

In Morocco, many dates varieties are produced and marketed, including local and imported dates, mainly Deglet Nour variety. The present study aimed to evaluate microbiological contamination on ten varieties of dates from four different production areas in Morocco, from the date market of Marrakech, and from the imported Deglet Nour variety, and to show effects of harvesting and post-harvest practices on the microbiological quality of dates. Physicochemical data presented that the pH of studied varieties varies between 5 and 6 and water activity from 0.28 to 0.62. Microbiological analysis displayed that samples from Tata region presented the highest microbial spoilage with Total Viable Counts (TVC) ranging from 4.2 log CFU.g−1 to 2.6 log CFU.g−1 and yeast/moulds reaching 2.99 log CFU.g−1. Deglet Nour dates imported from Algeria, and Tunisia were less contaminated (TVC

In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of LmFV alone and in combination with Lin on minced beef stored at 4 °C for 14 days was evaluated using microbiological and physiochemical tests. LmFV at 4.6% alone significantly reduced microbial spoilage in ground meat (p < 0.05). The combination of LmFV (4.6%) and Lin (0.46%) was more effective than LmFV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of L. maritima more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative. [ABSTRACT FROM AUTHOR]

Introduction: The presence of meat-borne pathogens entering the home remains a concern for consumers, despite advances made in improving antimicrobial interventions and systems within the processing line. Naturally antibacterial food ingredients including citrus juice and essential oils have been proven to inhibit the proliferation of microbial growth with varying success. Aims: This study aims to investigate the antimicrobial and sensory effects of mixtures of essential oils, fruit juices and herbs at established Minimum Inhibitory Concentrations (MICs) for their biopreservative effect on general microbiota of chicken and against chicken challenged with selected pathogenic/surrogate microorganisms. Materials and methods: Three marinade compositions were designed for use on chicken meat; lemon juice, thyme oil and black pepper (M1), lime juice, lemongrass oil and chilli paste (M2), and olive oil, oregano oil, basil oil and garlic paste (M3). These marinades were assessed for antibacterial effects against Salmonella enterica, Campylobacter jejuni and Listeria innocua on marinaded chicken drumsticks stored in aerobic conditions at 4 °C. Consumer tasting sessions were also conducted with a small focus group using selected final marinades. Results: M1 and M2 were effective at significantly reducing initial pathogen carriage from 6 Log CFU/g to 2 Log CFU/g on refrigerated chicken meat as well as increasing the shelf-life of the product during cold-storage from 2 days to 7 days. However, consumer studies indicate that the flavours these marinades impart to treated products can be strong. Conclusion: These findings indicate that these designed marinades have shown excellent potential to improve food safety as well as shelf-life for the consumer, particularly in settings where food safety is often compromised such as barbecuing or in care settings. However, further recipe optimisation is required to make these marinades acceptable to consumers.

The assessment of microbial spoilage in fresh fish is a major concern for the fish industry. This study aimed to evaluate the efficiency and reliability of an electronic nose (E-nose) to detect microbial spoilage of fresh sardines (Sardinella longiceps) by comparing its measurements with Total Bacterial Count (TBC), Hydrogen Sulfide (H2S) producing bacterial count and Trimethylamine Oxide (TMAO) reducing bacterial count after variable storage conditions. The samples were stored at 0 °C (0, 2, 4, 6, and 8 days) and 25 °C (0, 3, 6, and 9 h), while day 0 was used as a control. The E-nose measurements were analyzed by Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and Artificial Neural Network (ANN). Microbial counts increased significantly and simultaneously with the changes in E-nose measurements during storage. The LDA and ANN showed a good classification of E-nose data for different storage times at two storage temperatures (0 °C and 25 °C) compared to PCA. It is expected as PCA is based on linear relationships between the factors, while ANN is based on non-linear relationships. Correlation coefficients between E-nose and TBC, TMAO-reducing bacterial and H2S-producing bacterial counts at 0 °C were 0.919, 0.960 and 0.915, respectively, whereas at 25 °C, the correlation coefficients were 0.859, 0.945 and 0.849, respectively. These positive correlations qualify the E-nose as an efficient and reliable device for detecting microbial spoilage of fish during storage.

In Morocco, many dates varieties are produced and marketed, including local and imported dates, mainly Deglet Nour variety. The present study aimed to evaluate microbiological contamination on ten varieties of dates from four different production areas in Morocco, from the date market of Marrakech, and from the imported Deglet Nour variety, and to show effects of harvesting and post-harvest practices on the microbiological quality of dates. Physicochemical data presented that the pH of studied varieties varies between 5 and 6 and water activity from 0.28 to 0.62. Microbiological analysis displayed that samples from Tata region presented the highest microbial spoilage with Total Viable Counts (TVC) ranging from 4.2 log CFU.g−1 to 2.6 log CFU.g−1 and yeast/moulds reaching 2.99 log CFU.g−1. Deglet Nour dates imported from Algeria, and Tunisia were less contaminated (TVC < 1.0 log CFU.g−1, yeasts/moulds < 1.0 log CFU.g−1). Coliforms, Bacillus sp. and Staphylococcus were not found in any sample. Results revealed that some varieties produced and marketed in Morocco are affected by microbial spoilage, which can be assigned to uncontrolled dates processes of harvesting and post-harvesting practices. [ABSTRACT FROM AUTHOR]

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Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation. [ABSTRACT FROM AUTHOR]

Sulfur dioxide (SO 2) has a long history of use as a preservative in wine production to prevent oxidation and microbial spoilage. However, sulfite sensitivities exist in some consumers that range from mild breathing irregularities to more severe allergic symptoms that can include anaphylactic reactions. These adverse effects have inspired the wine industry to develop alternative approaches to either lower or replace the use of sulfites. This study focused on assessing the efficacy of employing continuous Pulsed Light (PL) in conjunction with reducing SO 2 applications to inactivate spoilage microorganisms and ensure optimal red wine preservation. Applying PL at an intensity of 4 J/cm2 to wine in combination with a 25 mg/L SO 2 treatment generated a 12% and 22% reduction, respectively, in both the number of viable yeast and LAB cells, respectively, while having no substantial effects on color, changes in acidity, total phenolic, and anthocyanin contents after four months of aging. We conclude that PL processing of wine can help reduce the amount of SO 2 needed to inactivate wine spoilage microorganisms and prevent loss of wine quality due to chemical oxidation. This combination of markedly reducing SO 2 concentration use along with introducing non-thermal PL processing can be done effectively and simply to ensure a safer and stable final wine product for sulfite-sensitive consumers. [Display omitted] [ABSTRACT FROM AUTHOR]

The effect of temperature conditions on the evolution of microbial communities and volatile organic compounds (VOCs) in fresh-cut chili peppers during storage was investigated. Results showed that Proteobacteria and Actinobacteriota were the dominant phyla in fresh-cut chili peppers. During storage, bacterial communities changed more dramatically than fungi. Different temperature conditions significantly affected the shift of bacteria at the genus level. At the beginning of storage, Rhodococcus , Pantoea , and Pseudomonas dominated the bacteria. However, on day 8, Pantoea and Enterobacter became the predominant genera at 5 °C and high temperatures (10, 15 °C, dynamic temperature), respectively. No significant variability in bacterial species was observed between different batches. Additionally, 140 VOCs were determined in fresh-cut chili peppers. Twenty-two VOCs were screened and could be recommended as potential spoilage markers. Based on Spearman's correlation analysis results, Enterobacter and Enterococcus were the most positive microorganisms correlated with spoilage markers. [Display omitted] • Bacterial communities changed more dramatically than fungi during the storage. • Different temperature conditions significantly affected the shift of bacteria. • Pantoea and Enterobacter dominated at 5 °C and high temperatures, respectively. • Twenty-two volatile spoilage markers were identified. • Enterobacter and Enterococcus were positively correlated with spoilage markers. [ABSTRACT FROM AUTHOR]

Abstract Background Loquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality of minimal processed fruit. Results Loquat fruits harvested at commercial ripening stage performed very good palatability and flesh color persistency. Late ripening fruits genotypes shown a low rate of pulp oxidation and quality decay, while early ripening fruits were not suitable for fresh-cut. Genotype had a great influence on weight loss, β-carotene content, fruit respiration, ascorbic acid and total phenols content during the shelf life. Conclusions This work shows how the amount of the composition of sugars and organic acids as an intrinsic characteristic of genotype influences the quality of loquat fruits minimal processed. The higher values of glucose, sorbitol and ascorbic acid accumulated in the cv ‘Nespolone Trabia’ contributed to a reduction in chilling injury and oxidative stress after cutting. Graphical Abstract

Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage, transportation, and marketing. A thorough understanding of microorganisms related to MS and their controlling approaches is a necessary prerequisite for delaying the occurrence of MS and developing new methods and strategies for meat product preservation. This mini-review summarizes the diversity of spoilage microorganisms in livestock, poultry, and fish meat, and the approaches to inhibit MS. This would facilitate the targeted development of technologies against MS, to extend meat's shelf life, and effectively diminish food waste and economic losses.

A commonly observed chicken meat issue is its lipid oxidation that leads to deterioration of its organoleptic and nutritional properties and its further-processed products. Basil (Ocimum basilicum L.) is one of the traditional culinary herbs exhibiting food preservation properties. The current study investigated the essential oil composition, antioxidant activity and in vitro cytotoxic capacity of the essential oil of basil indigenous to Pakistan. GC–MS analysis of the essential oil revealed the presence of 59 compounds that constituted 98.6% of the essential oil. O. basilicum essential oil (OB-EO) exhibited excellent antioxidant activity, i.e., IC50 5.92 ± 0.15 µg/mL as assayed by the DPPH assay, 23.4 ± 0.02 µmoL Fe/g by FRAP, and 14.6 ± 0.59% inhibition by H2O2. The brine shrimp lethality assay identified an average mortality of ~18% with OB-EO at 10–1000 µg/mL, while that of the same concentration range of the standard drug (etoposide) was 72%. OB-EO was found to be non-toxic to HeLa and PC-3 cell lines. TBARS contents were significantly decreased with increase of OB-EO in chicken nuggets. The lowest TBARS contents were recorded in nuggets supplemented with 0.3% OB-EO, whereas the highest overall acceptability score was marked to the treatments carrying 0.2% OB-EO. The results suggest OB-EO as a promising carrier of bioactive compounds with a broad range of food preservation properties, and which has a sensory acceptability threshold level for chicken nuggets falling between 0.2-0.3% supplementation. Future research must investigate the antibacterial impact of OB-EO on meat products preserved with natural rather than synthetic preservatives. [ABSTRACT FROM AUTHOR]

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORACFL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth. [ABSTRACT FROM AUTHOR]

The present study was performed to investigate the antioxidant and antimicrobial effects of hydro alcoholic nettle extract (NE) with sodium alginate (SA) and galbanum gum (GG) composite coating on the quality of rainbow trout fillet (Oncorhynchus mykiss) during 12-day refrigeration storage (4 ± 1 °C). Experiments were performed on 10 treatments (control, SA, GG separately and in combination with NE at concentrations of 0, 0.5 and 1%) in three replications. Results of the DPPH assay showed that the IC50 values for NE were 35.12 ± 0.95 μg/ mL. It also had an antimicrobial activity; MIC and MBC values for different bacteria were 12.00–25.75 μg/mL and 20.75–32.25 μg/ mL, respectively. The results about the fillet quality showed that the samples containing the coating and NE were able to decelerate the increase of chemical and microbial spoilage (p < 0.05). At the end of the storage period, the fillets treated with a composite coating (+ 1% NE) displayed the lowest amount of lipid oxidation and microbial deterioration. The sensory evaluation showed that the treatment maintained the fillet quality until the end of the storage. Overall, SA–GG composite coating incorporated with NE can delay the process of lipid oxidation and microbial spoilage, and improve the sensory properties of rainbow trout fillets kept in the refrigerator. [ABSTRACT FROM AUTHOR]

Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with Pseudomonads and Brochothrix being the dominant taxa. Acinetobacter sp., Myroides sp., and Kurthia sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. [ABSTRACT FROM AUTHOR]

Monitoring food quality throughout the supply chain in a rapid and cost-effective way allows on-time decision-making, reducing food waste, and increasing sustainability. A portable multispectral imaging sensor was used for the rapid prediction of microbiological quality of fish fillets. Seabream fillets, packaged either in aerobic or vacuum conditions, were collected from both aquaculture and retail stores, while images were also acquired both from the skin and the flesh side of the fish fillets. In parallel to image acquisition, the microbial quality was also estimated for each fish fillet. The data were used for the training of predictive artificial neural network (ANN) models for the estimation of total aerobic counts (TACs). Models were built separately for fish parts (i.e., skin, flesh) and packaging conditions and were validated using two approaches (i.e., validation with data partitioning and external validation using samples from retail stores). The performance of the ANN models for the validation set with data partitioning was similar for the data collected from the flesh (RMSE = 0.402-0.547) and the skin side (RMSE = 0.500-0.533) of the fish fillets. Similar performance also was obtained from validation of the models of the different packaging conditions (i.e., aerobic, vacuum). The prediction capability of the models combining both air and vacuum packaged samples (RMSE = 0.531) was slightly lower compared to the models trained and validated per packaging condition, individually (RMSE = 0.510, 0.516 in air and vacuum, respectively). The models tested with unknown samples (i.e., fish fillets from retail stores-external validation) showed poorer performance (RMSE = 1.061-1.414) compared to the models validated with data partitioning (RMSE = 0.402-0.547). Multispectral imaging sensor appeared to be efficient for the rapid assessment of the microbiological quality of fish fillets for all the different cases evaluated. Hence, these outcomes could be beneficial not only for the industry and food operators but also for the authorities and consumers., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. It should be noted that SCiO builds solutions using the model training and validation technologies applied for the production of the NN architectures described in the manuscript. Moreover, it shall be stated that Videometer develops and markets the Videometer technology., (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)

The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation. [ABSTRACT FROM AUTHOR]

Microbial spoilage poses a significant challenge to fresh-cut apples during storage, impacting quality and consumer health. This study explores pyridoxine's (vitamin B6; VB6) potential mode of action to mitigate microbial spoilage in fresh-cut apples through physiological, transcriptomic, and metagenomic analysis. VB6 notably reduces microbial spoilage at room temperature by suppressing bacterial genera (Pseudomonas , Curtobacterium , Frigoribacterium) and fungal genera (Alternaria , Penicillium , Aureobasidium , Pseudogymnoascus) proliferation. Spoilage-causing identified biomarkers include species related to Pseudomonas , Curtobacterium , Frigoribacterium , and Penicillium. KEGG analysis suggests correlations of induced disease resistance with tropane alkaloids biosynthesis, plant-pathogen interaction, and phenylpropanoid biosynthesis pathways in fresh-cut apples. Moreover, VB6 treatment enhanced the antioxidant system via maintaining higher total phenolic contents, total flavonoid contents, and ascorbic acid under elevated catalase, superoxide dismutase, and ascorbate peroxidase enzymes activities, induced disease resistance under higher enzymes activities including phenylalanine ammonialyase, chitinase, cinnamate 4-hydroxylase, β-1,3-glucanase, and 4-coumarate: co-enzyme A ligase enzymes activities, maintained elevated VB6 contents, and reduced H 2 O 2 accumulation. Notably, 6 elevated transcription factors involving WRKY, NAC and MYB might regulate disease resistance pathways in fresh-cut apples under VB6 treatment. This research establishes a theoretical and practical foundation for preserving post-processing quality of fresh-cut apples by restraining microbial proliferation through the proposed VB6-induced disease resistance regulatory mechanism. [Display omitted] • Pyridoxine (VB6) effect was studied on the microbial spoilage of fresh-cut apple. • VB6 suppressed microbial colonisation in fresh-cut apple at ambient storage. • VB6 elevates alkaloids, plant-pathogen interaction, and phenylpropanoid biosynthesis. • Disease resistance in VB6-treated apple was promoted by WRKY, MYB, and NAC factors. [ABSTRACT FROM AUTHOR]

Summary: Tomato is among the most commercialised fruits due to its high nutritional value and health‐promoting compounds. However, tomatoes have a short shelf life and plastic packaging materials are used to mitigate perishability. Nevertheless, the exhaustion of nonrenewable natural resources used to produce plastics and demand for eco‐friendly packaging entailed search for other alternatives. Edible coatings have emerged as an effective and environmentally friendly alternative to protect fruits from physical and chemical deterioration, and microbial spoilage. Edible coating can be produced from natural raw materials such as lipids, proteins and polysaccharides. The aim of this review was to assess the recent scientific literature regarding the application of edible coatings in maintaining quality and enhancing shelf life of tomatoes. This review has collected and analysed the most recent studies about the application of edible coatings of tomato. The available literature has indicated that different edible coatings have the potential to maintain physico‐chemical and sensory qualities and improve shelf life of tomatoes. Despite several benefits, edible coatings have poor barrier properties, and some of edible coatings impart undesirable flavour on produce. The review suggests that blending edible coatings with essential oil and active compounds using nanotechnologies could be used to overcome the limitations of edible coatings. [ABSTRACT FROM AUTHOR]

Here, Pseudomonas spp. molecularly imprinted polymer-based surface plasmon resonance (MIP-based SPR) sensor has been prepared to perform quantitative analysis of Pseudomonas spp simultaneously. The polymeric nanofilm is imprinted on the SPR sensor surface with the microcontact printing method. Nanofilm was characterized with contact angle Non-Imprinted Polymer (NIP) and MIP SPR chips were found at 68.7° and 79.5°, respectively), ellipsometer measurement (the thickness of MIP and NIP nanofilm determined 150.4 ± 1.5 nm and 72.4 ± 1.2 nm values, respectively) and SEM analysis. The different Pseudomonas spp. were prepared at a concentration range of $1 \times 10^{2}$ - $1\,\,\times10$ 4 CFU/mL and passed through the SPR system. The total detection time for all steps was reported in 150 seconds for microorganism detection, which is very short compared to the cultural method (2 days). The detection of limit value was calculated $0.5\,\,\times10$ 2 CFU/mL. Selectivity of Pseudomonas spp. nanofilm based SPR sensors % $\boldsymbol {\Delta } \text{R}$ value was determined 8.3 for MIP and 0.25 for NIP. The relative selectivity coefficients ($\text{k}^\prime $) of MIP nanofilm based SPR sensor for Staphylococcus aureus, Salmonella paratyphi and Escherichia coli were reported 25.82, 31.69 and 31.24 times, respectively. According to the data obtained in this study, the prepared Pseudomonas spp, suppressed surface plasmon resonance sensor, can be used as an alternative to the current cultural method and effective suppression quality, selectivity, and affinity. [ABSTRACT FROM AUTHOR]

LED technology has emerged as a promising non-thermal preservation method for highly perishable muscle foods like meat and fish. Muscle foods are most susceptible to spoilage due to their high moisture content and nutrient density, which create an ideal environment for microbial growth, chemical oxidation, and enzymatic activity, which negatively alter their quality. LED treatment offers an effective solution by significantly reducing microbial loads and extending shelf life without adversely affecting sensory and nutritional properties. Specific wavelengths of LED light induce microbial inactivation through mechanisms like DNA damage, lipid oxidation, and protein alteration. Studies have shown that LED treatment can preserve the fresh-like quality of muscle foods by mitigating common spoilage processes. The advantages of LED technology include its non-thermal nature, ability to integrate with other preservation methods, and controllability in terms of intensity and wavelength. This enables for tailored applications based on food type and spoilage risks. As consumer demand grows for safe, chemical-free food options, LED technology addresses this need while enhancing food safety and quality. Further research is encouraged to optimize LED applications in various muscle food preservation contexts. With its exceptional ability to produce DNA damage in bacteria, inactivate enzymes, and malfunction biological activities, LED could serve as an inexpensive processing intervention to safeguard the quality of meat and seafood products. This review underscores the potential of LED technology as a promising alternative to traditional preservation methods for decontamination of muscle food., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Background: Loquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype's effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality of minimal processed fruit. Results: Loquat fruits harvested at commercial ripening stage performed very good palatability and flesh color persistency. Late ripening fruits genotypes shown a low rate of pulp oxidation and quality decay, while early ripening fruits were not suitable for fresh-cut. Genotype had a great influence on weight loss, β-carotene content, fruit respiration, ascorbic acid and total phenols content during the shelf life. Conclusions: This work shows how the amount of the composition of sugars and organic acids as an intrinsic characteristic of genotype influences the quality of loquat fruits minimal processed. The higher values of glucose, sorbitol and ascorbic acid accumulated in the cv 'Nespolone Trabia' contributed to a reduction in chilling injury and oxidative stress after cutting. [ABSTRACT FROM AUTHOR]

Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from < 1 day to > 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry. [ABSTRACT FROM AUTHOR]

Unlike other foods of animal origin, the spoilage mechanisms of edible insects remain unknown. This research intends to establish the cause of spoilage of the long-horned grasshopper, Ruspolia differens, with high and low water activity (aw). To achieve this, fresh and spoiled raw and processed grasshoppers stored under different conditions were assessed for (i) fat oxidation, (ii) antioxidant levels, and (iii) volatile compounds which served as indicators for different spoilage mechanisms. Results indicate that the free fatty acid value (6.69% as oleic acid), peroxide value (2.66 mEq O2/kg) and p-anisidine value (1.04) of fresh R. differens are similar to those of spoiled raw (aw = 0.98) and oven-roasted (aw = 0.95) R. differens. The headspace of the latter only possesses volatile sulphur compounds (dimethyl disulphide and dimethyl trisulphide), indicating microbial spoilage. Conversely, the headspace of spoiled R. differens with low aw (< 0.60) only possess volatile aldehydes, ketones and organic acids, indicating oxidative rancidity. The latter have high acid (11.3% as oleic acid), peroxide (17.09 mEq O2/kg) and p-anisidine (11.84) values. Thus, water activity plays an important role in determining the kind of spoilage that R. differens will undergo. [ABSTRACT FROM AUTHOR]

Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract immersion treatment resulted in a significant decrease (p < 0.05) in lactic acid bacteria counts during the first storage weeks and in Brochothrix thermosphacta counts from day 21 to 35. No effect could be observed on the Enterobacteriaceae growth. A triangle test analysis (54 consumers) tasting hop-extract-immersed vs water-immersed chicken breast showed no differences in cooked chicken flavor. The use of hop extract could increase the shelf life of vacuum-packed fresh chicken without affecting palatability.

The aim of the work was to study the possibility of Nocardia vaccinii IMV B-7405, Acinetobacter calcoaceticus IMV B-7241 and Rhodococcus erythropolis IMV Ac-5017 supernatants usage with various concentrations of surfactants for post-harvest processing of vegetables. N. vaccinii IMV B-7405, A. calcoaceticus IMV B-7241 and R. erythropolis IMV Ac-5017 were grown on used sunflower oil and ethanol. For vegetables treatment, supernatants of the culture fluid with surfactant concentration of 0.01‒0.5 g/l were used. The concentration of surfactants was determined by the gravimetric method after extraction with Folch mixture. The total number of heterotrophic bacteria and fungi on the surface of vegetables was determined by the Koch method on meat-peptone agar and wort agar, respectively. It was shown that treatment of broccoli, Brussels sprouts, sweet pepper and tomatoes with N. vaccinii IMV B-7405, A. calcoaceticus IMV B-7241 and R. erythropolis IMV Ac-5017 supernatants was accompanied by 6‒17 and 8–50 times decrease of bacteria and fungi number on their surface, respectively, compared with that on the surface of vegetables washed with tap water. The possibility of double use of the same supernatant for various batches of vegetables washing was established. Non-treated and water-washed vegetables spoiled faster than those treated with surfactant-containing supernatants did. N. vaccinii IMV B-7405, R. erythropolis IMV Ac-5017 and A. calcoaceticus IMV B-7241 exometabolites used for treating vegetables to extend their shelf life have the following advantages in comparison with known microbial surfactants: they exhibit high antimicrobial activity when the surfactant concentration was sometimes lower and in the form of supernatant, which lets you exclude the expensive stage of isolation and purification of the target product from the technological process. In addition, surfactant-containing supernatants are highly effective in their repeated use.

Nowadays, consumers are increasingly concerned about nutrition and health issues. “Syglino of Monemvasia” is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stability and shelf life was then assessed in comparison to the already available commercial product. For this, the total viable counts (TVCs) and some critical specific spoilage associations were enumerated at each product type during vacuum incubation at four different temperatures (0, 5, 10, and 15 °C). The alterations in pH, aw, color, and some other crucial sensory attributes of each product were also periodically monitored. The new low-salt product was found to remain microbiologically stable under refrigerated vacuum storage for approximately two weeks, being finally spoiled by Brochothrix thermosphacta grown above 107 CFU/g, ultimately resulting in the deterioration of taste, odor, and overall appearance of the product, and thus leading to its subsequent organoleptic rejection. Despite its limited shelf life, the 50% NaCl-reduced “Syglino” could be released in the local market provided that the cooling chain is maintained throughout its distribution (≤5 °C) and at the same time consumers are willing to accept its milder taste. Although salt replacers could have been used to improve its flavor and at the same time increase its shelf life, the product here developed without the use of such alternatives will hopefully contribute to the taste training of its consumers for less salt in their diet, keeping in parallel its clean label with no added preservatives and other food additives.

In this study, the effect of the free extract, nanoliposome, and nanoniosome containing myrtle extract and sodium benzoate as a preservative on microbial, sensory, and chemical properties of mayonnaise during 90 days at 4 °C was investigated at 15 days intervals. The results of chemical tests showed that mayonnaise samples containing nanoliposome and nanoniosome significantly (p < 0.05) reduced peroxide, thiobarbituric acid compared to the control samples. There was a significant difference between the pH of the sauce samples prepared on the first day so that the highest pH (4.2) was related to the sauce sample containing sodium benzoate. The acidity values of all samples were in the standard range (0.62 to 1.4). Microbial results showed that the counts of Escherichia coli and heterofermentative lactobacilli were negative for all treatments and following the standard. During the storage time, the microbial growth of the sauce containing the natural preservative, nanoliposome, and nanoniosome, was effective in controlling mold and yeast and acid-resistant bacteria compared to the control sample (p <0.05). The results of sensory evaluation in this study showed that mayonnaise samples were significantly different in sensory properties during storage time so that the sauce containing free extract had a lower color score. Also, the lowest brightness index (L* = 74.31 ± 1.03) was related to the sauce containing the free extract. Sauce samples containing nanoniosome and nanoliposome had the highest acceptable spreadable property. The results of this study showed that using nanoniosome and nanoliposome containing the myrtle extract can reduce the use of the chemical additive sodium benzoate and this is a step in improving the health of the consumer community. [ABSTRACT FROM AUTHOR]

The current study aimed to evaluate the preservation of hummus packed in laminated pouches to extend its shelf life for a period of 35 d using a combined treatment of gamma irradiation and refrigerated storage. The effects of different irradiation doses (0, 0.1, 1.5 and 2.5 kGy) and refrigeration (4 °C) against microbial spoilage were investigated. Microbial criteria of total mesophilic aerobic counts, lactic acid bacterial counts, and yeasts and molds decreased significantly (P ≤ 0.05) in a dose dependent manner. Furthermore, dose of 2.5 kGy decreased the lactic acid bacteria counts to undetectable levels for the first 10 d of storage. Although microbial load increased during 35 d of refrigerated storage, samples treated with doses of 1.5 and 2.5 kGy showed a good microbial quality that complies with microbial limits set by national and international authorities for ready to eat foods. Furthermore, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis and coliform bacteria were not detected in the irradiated samples as well as in the controls. It was observed that a dose ≥1.5 kGy combined with refrigerated storage at 4 °C could be used to extend the shelf life of hummus samples in laminated pouches up to 35 d. [ABSTRACT FROM AUTHOR]

In this study, the effect of encapsulated and free rosemary extract (Rosmarinus officinalis L) as a natural preservative on beef meat was investigated. For this purpose, rosemary extract was extracted by different methods (solvent, ultrasound and supercritical) and the amount of phenolic compounds and antioxidant activity were measured by free radical DPPH inhibitor. The highest levels of phenolic compounds and antioxidant properties were observed in ultrasound extraction method (P <0.05), and these extract was encapsulated using soy protein isolate, then to improve the quality properties of meat, encapsulated and unencapsulated of rosemary extract (800 ppm) was added to the meat fillet, the microbial index (TVC), chemical index (PV, TBA and pH) evaluation at 7-day intervals within 21 days (during refrigerated storage). The results showed that adding extracts (in free and nano-encapsulated form) had a significant effect on the chemical and microbial parameters of meat fillet (P <0.05). Encapsulated rosemary extract was more effective to delayed lipid oxidation and microbial spoilage of meat fillet, and only this treatment had acceptable microbial and chemical indices until the 14th day of the maintenance period. Therefore, it seems that encapsulated rosemary extract could use as a natural preservative in meat and meat products. [ABSTRACT FROM AUTHOR]