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Fruit aroma of Japanese apricot is distinct, and the specific volatile compounds are not clearly known during fruit development and during post‐harvest stage. This study therefore aimed to explore the volatile compounds present during these stages. The volatile compounds were analysed by headspace solid‐phase microextraction and gas chromatography–mass spectrometry. OAV, PCA and electronic nose techniques were used to determine the characteristic aroma components. Enzyme‐linked immunoassay (ELISA) was also applied to determine the activity of enzymes. The results showed that in the cultivars 'Xiyeqing' a total of 52 components that included 20 terpenes, 15 aldehydes, 9 esters, 3 ketones and 5 other substances were detected during fruit development and post‐harvest stage. While in the cultivar 'Xiaoyezhugan' a total of 49 components that included 25 terpenes, 7 aldehydes, 11 esters, 1 alcohol, 3 ketones and 2 other substances were also detected during fruit development and post‐harvest stage. We concluded that the characteristic volatile compounds of mature Japanese apricot fruit were (+)‐limonene, linalool, damascenone, β‐damascenone and nonanal, finding the basis for the fruity, floral and sweet aroma of the Japanese apricot fruit. Further analysis indicated that low temperature inhibited the synthesis of esters and terpenes, and dark conditions were more favourable to the synthesis of volatile compounds than light conditions. Short‐term storage of Japanese apricot fruit at room temperature and dark conditions was conducive for the maintenance of volatile compounds, and low‐temperature storage was the most destructive to the fruit volatile compounds. These findings form a theoretical foundation for exploring the specific volatile compound of Japanese apricot and helped to determine the optimal storage condition of post‐harvest stage for Japanese apricot fruit. [ABSTRACT FROM AUTHOR]

A growing increase in the global demand for innovative smoked fishery products has recently emerged. Thus, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of common carp and little tuna fish luncheon as innovative fish products with extended shelf- life. The hot smoking for 5- 6 hours at 40- 90°C (2 hours at 40-5 0°C, 2 hours at 60- 80°C, and 2 hours at 90°C) with citrus sawdusts was applied to process smoked fish luncheon. The smoked carp and little tuna fish luncheon obtained higher sensory attributes and suppressed bacterial growth, pH, total volatile basic nitrogen, trimethylamine and thiobarbituric acid at an optimum smoking time of 25min using citrus sawdust. On the other hand, moisture, protein, lipid and overall acceptability scores were siginificantly decreased (P≤ 0.05) during chilled and ambient temperature, while ash, carbohydrates, pH, TVB-N, TMA-N, TBA, TMBC, TPBC, TPC and YMC were siginificantly increased (P≤ 0.05) as affected by chilled and ambient temperature, without surpassing the maximum permissible limits. Based on the sensory analysis, the shelf-life of both types of smoked fish luncheon was determined to be 18 days. Moreover, the wheat flour treatment was identified as the best, followed by soybean flour and starch. The overall findings indicated that the hot smoking technology with fish luncheoun could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer. [ABSTRACT FROM AUTHOR]

Four varieties of finger millets seeds were collected from Pulse Research Station, Berhampur, Odisha University of Agriculture and Technology on 08 March, 2021. The varieties are Arjuna, Kalua, Bhairabi and Subhra. The visual and microscopic examination of infected seed samples were carried out to study the abnormal, discolored seeds and the fungal bodies present with them. Isolation of fungi associated with finger millet seeds were carried out by taking from randomly 400 seeds from the composite seed sample by standard moist blotter method. Twenty seeds per petri plates, after surface sterilization by 1% sodium hypochlorite solution for one minute. The fungal growths of different fungi obtained on seeds were transferred on PDA petri plates. Each fungal species Four varieties of finger millets seeds were collected from Pulse Research Station, Berhampur, Odisha University of Agriculture and Technology on 08 March, 2021. The varieties are Arjuna, Kalua, Bhairabi and Subhra. The visual and microscopic examination of infected seed samples were carried out to study the abnormal, discolored seeds and the fungal bodies present with them. Isolation of fungi associated with finger millet seeds were carried out by taking from randomly 400 seeds from the composite seed sample by standard moist blotter method. Twenty seeds per petri plates, after surface sterilization by 1% sodium hypochlorite solution for one minute. The fungal growths of different fungi obtained on seeds were transferred on PDA petri plates. Each fungal species [ABSTRACT FROM AUTHOR]

Potato tubers are typically stored at a low temperature of 2-5 ℃ to minimize losses from diseases, insect pests, and sprouting after harvest. However, during the storage period of potato tubers, reducing sugars such as glucose and fructose accumulate too much, resulting in "cold-induced sweetening" (CIS). Excessive levels of reducing sugars and free amino acids react chemically during high-temperature frying to produce brown, bitter substances, which have a significant impact on the processing quality of potatoes. Therefore, the application of effective measures to control cold-induced sweetening in potatoes is the key to the efficient operation of the potato processing industry chain. The previous research progress is outlined, detailing the causes of cold-induced sweetening in relation to starch-sugar metabolism response at low temperatures and alterations in the micro- structure of potato tubers. It also examines the impacts of potato varieties, storage conditions, phytohormones, and other factors on cold-induced sweetening. Furthermore, it provides insights and future directions for mitigating cold- induced sweetening in potatoes through molecular breeding and the utilization of phytohormones from external sources [ABSTRACT FROM AUTHOR]

Abstract Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyramine can cause high blood pressure and migraines in people taking monoamine oxidase (MAO) inhibitors. Therefore, people taking MAO inhibitors should avoid foods high in tyramine. Cheese provides ideal conditions for the production of tyramine. Some cheeses contain high amounts of tyramine and lead to unwanted effects in people taking MAO inhibitors. These unwanted effects are called the cheese effect or tyramine interaction. Considering the importance of the subject, a systematic study was designed with the aim of determining the amount of tyramine in cheeses and the effect of effective factors on the amount of tyramine production. The search was done in three databases, including Scopus, PubMed, and Science Direct. The study was conducted in two phases. In the first stage, the amount of tyramine reported in cheeses, the analytical method, measurement, and characteristics of cheese were discussed. In the second phase, the influencing factors in its formation were investigated. Based on the extracted data, tyramine levels ranged from 3.23 to 1398 mg/kg. The most analytical method for measuring tyramine in the studies was the HPLC method. According to a detailed review of the literature, the influencing factors included bacterial species, animal species, the effect of storage conditions (time and temperature), pH, moisture, salt, and the number of somatic cells. Basically, by identifying the factors affecting the amount of tyramine in cheeses, it is possible to control the production of tyramine. Graphical Abstract

Thua nao, a traditional fermented soybean product in Thailand, is widely consumed as a plant-based food or a condiment due to its distinct flavor, taste, and nutritional benefits. In this research, thua nao samples were produced from black soybeans. After fermentation, various drying methods, including sun drying (SUN), hot air drying (HOT), microwave vacuum drying (MIC), and vacuum drying (VAC) were employed to produce dried thua nao. The dried samples were stored under ambient conditions for 8 months. Results revealed lipid oxidation and the Maillard reaction occurred during storage, leading to a decline in bioactive compounds and antioxidant activities. Volatile aroma compounds were analyzed using solid-phase microextraction coupled with gas chromatography-mass spectrometry, while principal component analysis (PCA) evaluated aroma profile changes during storage. PCA indicated that HOT, MIC, and VAC -treated samples remained stable for up to 4 months, while SUN-treated samples changed after 2 months. It was found that SUN treatment prominently promoted the formation of oxidized volatile compounds associated with fatty-waxy and green attributes. The HOT treatment contributed more to aroma volatile compounds associated with nutty-roasted, floral, woody-smoky, and sweet attributes. While, both MIC and VAC treatments showed a noticeable loss of aroma volatile compounds, they retained higher level of bioactive compounds compared to the other treatments. This information aids in selecting suitable drying techniques for thua nao products and enhances understanding of chemical transformations induced by drying.

BACKGROUND: There has been significant interest in pre‐cooked noodles that have a long shelf life and are convenient to cook. However, the thermal processes during preparation, and their high moisture content, can lead to significant quality deterioration during storage. Nevertheless, a comprehensive evaluation of these quality losses has not yet been conducted. RESULTS: The effects of different storage temperatures (25, 4, and −20 °C) on the retrogradation‐related physicochemical changes in pre‐cooked rice noodles were elucidated mainly from the water dynamics and structural viewpoints. Thermal analysis demonstrated that amylopectin recrystallization took place in the noodles stored at refrigerated temperature, followed by room temperature. The refrigerated storage accelerated the starch retrogradation that caused the water molecules to become entrapped within the crystalline structure by lowering the water hydration properties and weighted T2 relaxation times of the pre‐cooked noodles. These water mobility patterns were correlated with the textural changes in the noodles (greater hardness and Rmax/extensibility). Furthermore, the higher structural density and thickness derived from starch retrogradation were observed in the tomographic and microscopic images of the refrigerated noodles. The principal component analysis demonstrated that various physicochemical changes of the pre‐cooked noodles during storage showed high correlations with the degree of starch retrogradation (r > 0.83). CONCLUSION: The physicochemical features of the precooked noodles stored under refrigerated conditions were involved in the molecular dynamics of water, showing a notable water mobility reduction derived from the starch retrogradation, which contributed to their thermal, tomographical, and textural changes. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyramine can cause high blood pressure and migraines in people taking monoamine oxidase (MAO) inhibitors. Therefore, people taking MAO inhibitors should avoid foods high in tyramine. Cheese provides ideal conditions for the production of tyramine. Some cheeses contain high amounts of tyramine and lead to unwanted effects in people taking MAO inhibitors. These unwanted effects are called the cheese effect or tyramine interaction. Considering the importance of the subject, a systematic study was designed with the aim of determining the amount of tyramine in cheeses and the effect of effective factors on the amount of tyramine production. The search was done in three databases, including Scopus, PubMed, and Science Direct. The study was conducted in two phases. In the first stage, the amount of tyramine reported in cheeses, the analytical method, measurement, and characteristics of cheese were discussed. In the second phase, the influencing factors in its formation were investigated. Based on the extracted data, tyramine levels ranged from 3.23 to 1398 mg/kg. The most analytical method for measuring tyramine in the studies was the HPLC method. According to a detailed review of the literature, the influencing factors included bacterial species, animal species, the effect of storage conditions (time and temperature), pH, moisture, salt, and the number of somatic cells. Basically, by identifying the factors affecting the amount of tyramine in cheeses, it is possible to control the production of tyramine. [ABSTRACT FROM AUTHOR]

This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture, hardness, sugar, titratable acid, and colour of hawthorn berries. These changes decreased with decreasing storage temperature, and the minimal changes happened at frozen storage (-18 °C). Similarly, the decreasing rate of ascorbic acid, extractable polyphenol (EPP), and flavonoids during storage also decreased with reducing storage temperature (25 °C > 4 °C > -18 °C). Hydrolysable polyphenol (HPP) was relatively stable during the hawthorn storage, and non-extractable proanthocyanidins (NEPA) increased with decreasing temperature. Ferric reducing antioxidant power (FRAP) of EPP and HPP decreased at 25 °C, while polyphenolic oxidase (PPO) and peroxidase (POD) activities decreased. Decreasing the storage temperature can improve the stability of the nutritional properties, antioxidant capacity, and enzyme activity of hawthorn. The specific storage temperature depends on the final processing conditions and the purposes of the hawthorn berries.

The application of Pickering emulsions is a common trend in the food, cosmetic and pharmaceutical industry. Among biopolymers stabilizing Pickering emulsion, rice maltodextrins (RMD) are considered as the most potential material due to their convenience, non-toxicity and the affordable cost. This study, therefore, combined rice maltodextrins producing by the α-amylase (of Aspergillus oryzae) with sodium caseinate to formulate Pickering rice bran oil-in-water (RBO/W) emulsions. The effect of various rice maltodextrins (with dextrose equivalent of 5.4, 7.6, 11.0, 12.8, and 14.5) on the physicochemical properties and the stability of those Pickering emulsions in the storage (at 30 °C and 4 °C) was investigated using various techniques including scanning electron microscopy, polarized light microscopy, dynamic light scattering, rheology and texture analysis. The results showed that emulsions stabilized by RMD with a dextrose equivalent of 12.8 had the highest stability. These colloidal dispersions are the shear thinning fluids and their viscosities strongly depend on RMD concentrations. When lowering the storage temperature from 30 °C to 4 °C, both the gel strength and the consistency of RBO/W emulsions were significantly improved and contributed into limiting the coalescence and the phase separation during storage. [ABSTRACT FROM AUTHOR]

Acerola contains many biological compounds, including vitamin C and TPC, which are beneficial to health. The current study aimed to evaluate the behavior of physiochemical properties in acerola nectar under various pasteurization conditions (i.e., temperature of 80–85 °C and heating time of 10–15 min) and storage regimes (i.e., temperatures of 9–11 °C, 29–31 °C, and 40 °C). The results showed that under all pasteurization conditions, acerola nectar samples had a low aerobic bacteria and yeast mold count (< 1 log CFU/mL). The temperature effect was negligible on TSS, TA, and pH. Whereas vitamin C and polyphenols were sensitive to temperature, not only during thermal treatment but also during storage. As a result of the short treatment time and low temperature, nectar reached high vitamin C and polyphenol content. The degradation kinetics of these biological compounds followed the first-order model, Arrhenius model, and Ball model. The shelf-life predictive equation showed low temperatures, which maximized the amount of vitamin C and polyphenols in acerola nectar. Acerola nectar is a good vitamin C source. [ABSTRACT FROM AUTHOR]

Objective: The present study aimed to assess the bond strength and durability of six bonding agents concerning their application to metal or ceramic brackets and zirconia.Materials and Methods: Six resin cement bonding agents (XT, XTS, RSBU, RGBU, SBPM, and GMP) were chosen for this investigation. Specimens were either stored in distilled water at 37°C for 24 h or subjected to 5,000 thermocycles before conducting a Shear Bond Strength (SBS) test. Statistical analysis of the SBS data was performed using three-way ANOVA and Games-Howell tests (α = 0.05). The Adhesive Remnant Index was examined, and the debonding surface details on brackets and zirconia were observed.Results: For metal brackets, all groups demonstrated clinically acceptable bond strength, irrespective of storage conditions, except for the XT group. Regarding ceramic brackets, all groups displayed acceptable bond strength after 24 h of water storage. However, following thermocycling, a significant decrease in SBS was noted across all groups (p < 0.05), with SBPM exhibiting a higher bond strength. Three-way ANOVA analysis indicated that SBS values were notably influenced by each factor, and an interaction among the three independent variables was observed (p = 0.000).Conclusion: The reliable bond strength between ceramic brackets and zirconia was significantly lower after thermocycling compared to that of metal brackets and zirconia. SBPM exhibited consistent and robust bond strength between ceramic/metal brackets and zirconia across various storage conditions. Furthermore, the HEMA-free adhesive demonstrated a potentially more consistent bonding performance compared to the HEMA-containing adhesive employed in this study.

Abstract Background There is an increasing interest in investigating the human gut virome for its influence on the gut bacterial community and its putative influence on the trajectory towards health or disease. Most gut virome studies are based on sequencing of stored fecal samples. However, relatively little is known about how conventional storage buffers and storage conditions affect the infectivity of bacteriophages and influence the downstream metavirome sequencing. Results We demonstrate that the infectivity and genome recovery rate of different spiked bacteriophages (T4, c2 and Phi X174) are variable and highly dependent on storage buffers. Regardless of the storage temperature and timespan, all tested phages immediately lost 100% (DNA/RNA Shield) or more than 90% (StayRNA and RNAlater) of their infectivity. Generally, in SM buffer at 4 °C phage infectivity was preserved for up to 30 days and phage DNA integrity was maintained for up to 100 days. While in CANVAX, the most effective buffer, all spiked phage genomes were preserved for at least 100 days. Prolonged storage time (500 days) at – 80 °C impacted viral diversity differently in the different buffers. Samples stored in CANVAX or DNA/RNA Shield buffer had the least shifts in metavirome composition, after prolonged storage, but they yielded more contigs classified as “uncharacterised”. Moreover, in contrast to the SM buffer, these storage buffers yielded a higher fraction of bacterial DNA in metavirome-sequencing libraries. We demonstrated that the latter was due to inactivation of the DNases employed to remove extra-cellular DNA during virome extraction. The latter could be partly avoided by employing additional washing steps prior to virome extraction. Conclusion Fecal sample storage buffers and storage conditions (time and temperature) strongly influence bacteriophage infectivity and viral composition as determined by plaque assay and metavirome sequencing. The choice of buffer had a larger effect than storage temperature and storage time on the quality of the viral sequences and analyses. Based on these results, we recommend storage of fecal virome samples at in SM buffer at 4 °C for the isolation of viruses and at – 80 °C for metagenomic applications if practically feasible (i.e., access to cold storage). For fecal samples stored in other buffers, samples should be cleared of these buffers before viral extraction and sequencing. Video Abstract

旨在为辣木籽抗菌肽的储存、加工提供参考，以实验室前期筛选的具有较好抑制金黄色葡萄球菌生长的辣木籽肽F2和F3为原料，测定其在不同储存、加工条件下的相对抑菌率，分析抑菌稳定性。结果表明：低温储存有利于辣木籽抗菌肽F2和F3抑菌活性的保留，且储存温度为-20 ℃时，其抑菌活性受储存时间影响较小；F2、F3随pH增大相对抑菌率先升高后降低，F2、F3适宜的pH分别为6和8；加工温度、超声波功率升高，F2、F3相对抑菌率降低；相比于Na+和K+，Mg2+对F2、F3相对抑菌率的降低作用更大。实际加工和储存过程中应选择合适的条件，以保证辣木籽抗菌肽抑菌活性的保留。 In order to provide reference for the storage and processing of antimicrobial peptides from Moringa oleifera seeds, the Moringa oleifera seed peptide F2 and F3 with good anti-Staphylococcus aureus activity screened in the laboratory were used as raw materials to determine their relative bacterial inhibition rates under different storage and processing conditions and to analyze antimicrobial stability. The results showed that low temperature storage was beneficial to the rentention of antimicrobial acitivity of F2,F3, and the antimicrobial activity was less affected by the storage time when the storage temperature was -20 ℃. The relative bacterial inhibition rate of F2 and F3 increased and then decreased with the increase of pH, and the suitable pH of F2 and F3 were 6 and 8, respectively. The relative bacterial inhibition rate of F2 and F3 decreased with the increase of processing temperature and ultrasonic power. Compared with Na+ and K+, Mg2+ had a greater effect on reducing the relative bacterial inhibition rate of F2 and F3. The suitable conditions should be selected during actual processing and storage to ensure the retention of the antimicrobial activity of Moringa oleifera seeds antimicrobial peptide.

Background: There is an increasing interest in investigating the human gut virome for its influence on the gut bacterial community and its putative influence on the trajectory towards health or disease. Most gut virome studies are based on sequencing of stored fecal samples. However, relatively little is known about how conventional storage buffers and storage conditions affect the infectivity of bacteriophages and influence the downstream metavirome sequencing. Results: We demonstrate that the infectivity and genome recovery rate of different spiked bacteriophages (T4, c2 and Phi X174) are variable and highly dependent on storage buffers. Regardless of the storage temperature and timespan, all tested phages immediately lost 100% (DNA/RNA Shield) or more than 90% (StayRNA and RNAlater) of their infectivity. Generally, in SM buffer at 4 °C phage infectivity was preserved for up to 30 days and phage DNA integrity was maintained for up to 100 days. While in CANVAX, the most effective buffer, all spiked phage genomes were preserved for at least 100 days. Prolonged storage time (500 days) at – 80 °C impacted viral diversity differently in the different buffers. Samples stored in CANVAX or DNA/RNA Shield buffer had the least shifts in metavirome composition, after prolonged storage, but they yielded more contigs classified as "uncharacterised". Moreover, in contrast to the SM buffer, these storage buffers yielded a higher fraction of bacterial DNA in metavirome-sequencing libraries. We demonstrated that the latter was due to inactivation of the DNases employed to remove extra-cellular DNA during virome extraction. The latter could be partly avoided by employing additional washing steps prior to virome extraction. Conclusion: Fecal sample storage buffers and storage conditions (time and temperature) strongly influence bacteriophage infectivity and viral composition as determined by plaque assay and metavirome sequencing. The choice of buffer had a larger effect than storage temperature and storage time on the quality of the viral sequences and analyses. Based on these results, we recommend storage of fecal virome samples at in SM buffer at 4 °C for the isolation of viruses and at – 80 °C for metagenomic applications if practically feasible (i.e., access to cold storage). For fecal samples stored in other buffers, samples should be cleared of these buffers before viral extraction and sequencing. 2F_FbCzVMdkP5vWvM-fCta Video Abstract [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of appendages on the maintenance of viability and germination of the diaspores of the three shrubs Calligonum junceum (Fisch. et Mey.) Litv., Atraphaxis pungens (Bieb.) Jaub. et Spach. and Reaumuria soongarica (Pall.) Maxim. that have high potential for restoration of degraded temperate arid regions. It has been hypothesized that appendages on diaspores of A. pungens, C. junceum, and R. soongarica help maintain seed viability during dry storage at room temperatures and during moist storage in soil outdoors, but they inhibit seed germination. Fresh diaspores of each species were tested for germination; and diaspores with and without appendages were stored in moist soil outdoors in Xinjiang Province of northwest China; and dry diaspores at room condition for 4 months. Viability and percentage of diaspores with and without appendages that germinated during burial were determined. After burial or dry storage, diaspores with and without appendages were tested for germination. Regardless of storage condition, appendages had no effect on diaspore viability of C. junceum and A. pungens but significantly reduced mortality of R. soongarica diaspores by 50%. During burial outdoors, appendages inhibited germination of C. junceum diaspores but not of A. pungens; no diaspores of R. soongarica germinated. After burial, appendages inhibited germination of A. pungens diaspores but had no effect on C. junceum. Appendages had no effect on germination of R. soongarica diaspores after storage in both locations. To use these three species for revegetation, it is recommended that appendages should be removed from diaspores of C. junceum and A. pungens before storage and sowing, but appendages should be retained on seeds of R. soongarica. [ABSTRACT FROM AUTHOR]

Paeonia ostii is an important woody oil crop mainly cross-pollinated. However, the low yield has become an important factor restricting the industrial development of P. ostii. Cross-pollination has become one of the important measures to increase the seed yield. Therefore, conservation of pollen with high vitality is crucial to ensure successful pollination of P. ostii. In this study, we found an effective methodological system to assess the viability, ability to germinate, and optimal storage conditions of P. ostii pollen grains. The optimal medium in vitro was 50 g/L sucrose, 100 mg/L boric acid, 50 g/L PEG6000, 100 mg/L potassium nitrate, 300 mg/L calcium nitrate, and 200 mg/L magnesium sulfate at pH 5.4. Optimal germination condition in vitro was achieved at 25 °C for 120 min, allowing easy observation of the germination percentage and length of the pollen tubes. In addition, the viability of pollen grains was assessed by comparing nine staining methods. Among them, MTT, TTC, benzidine-H2O2, and FDA were effective to distinguish between viable and non-viable pollen, and the results of the FDA staining method were similar to the pollen germination percentage in vitro. After evaluation of pollen storage, thawing and rehydration experiments showed that thawing at 4 °C for 30 min and rehydration at 25 °C for 30 min increased the germination percentage of pollen grains stored at low temperatures. The low-temperature storage experiments showed that 4 °C was suitable for short-term storage of P. ostii pollen grains, while −80 °C was suitable for long-term storage. This is the first report on the in vitro germination, viability tests, and storage of P. ostii pollen grains, which will provide useful information for P. ostii germplasm conservation and artificial pollination. [ABSTRACT FROM AUTHOR]

Purpose: To evaluate the effects of 5 manufacturing technologies and 2 finish line designs on the trueness and dimensional stability of 3D‐printed definitive dies at finish line regions under different storage conditions and time. Material and methods: Preparation of light chamfer and round shoulder finish lines were adopted individually on two mandibular first molar typodont teeth and digitalized as standard tessellation language (STL) files. A total of 240 samples (192 AM definitive dies and 48 definitive conventional stone dies) in 20 groups (n = 12) were manufactured based on 2 finishing line designs (chamfer and shoulder), 5 manufacturing technologies (4 additively manufactured technologies and conventional stone die), and 2 storage conditions (light exposure and dark). The 4 additively manufactured (AM) technologies include a DLP 3D‐printer, an economic LED 3D‐printer, a CLIP 3D‐printer, and an SLA 3D‐printer. All the study samples were distributed into two storage conditions. Subsequently, samples were digitalized to STL files at 3 different time points (within 36 hours, 1‐month, and 3‐months). A surface matching software was used to superimpose the sample STL files onto the corresponding original STL files with the best‐fit alignment function. The trueness of each printed and stone definitive dies and their dimensional stabilities were measured by the root mean square (RMS, in mm). A linear mixed‐effects model was used to test the effects of the finish line design, manufacturing technology, storage condition, and storage time on RMS values (α = 0.05). Results: While finish line designs had no significant effects [F(1, 220) = 0.85, p < 0.358], the manufacturing technologies [F(3, 220) = 33.02, p < 0.001], storage condition [F(1, 220) = 4.11, p = 0.044], and storage time F(2, 440) = 10.37, p < 0.001] affected the trueness and dimensional stability of 3D‐printed dies at finish line regions. No significant interactions were found among the 4 factors. For the manufacturing technologies, Type IV stone groups and LCD 3D‐printer groups had significantly higher RMS values than the other 3 printers (p < 0.001) with no significant differences between Type IV stone and LCD 3D‐printer groups (p = 0.577). DLP 3D‐printer groups had higher RMS values than both SLA 3D‐printer groups and CLIP 3D‐printer groups (p < 0.001). There were no significant differences between SLA 3D‐printer groups and CLIP 3D‐printer groups, p = 0.671. For the effects of storage conditions, RMS values were significantly higher in the groups stored with the direct light exposure than the ones stored in the dark, p = 0.044. In terms of the effects of storage time, the RMS values were significantly higher after 1‐month storage, p = 0.002; and 3‐month storage, p < 0.001, than the ones at the immediate postmanufacturing stage. However, the RMS values after 1‐month and 3‐month storage were not significantly different from each other (p = 0.169). Conclusions: Manufacturing technologies, storage conditions, and storage time significantly affected the trueness and dimensional stability of 3D‐printed dies at finish line regions, while finish line designs had no significant effects. Among the AM technologies tested, all have produced either comparable or truer 3D‐printed dies than the Type IV dental stone dies, and the CLIP and SLA 3D‐printers produced the best outcomes. 3D‐printed dies showed significant distortion after 1‐month and 3‐months storage, especially under light exposure storage conditions. These findings may negate the clinical need to preserve 3D‐printed dies, and digital data should be preserved instead. [ABSTRACT FROM AUTHOR]

Due to the different sources of raw materials and manufacturing processes, different automotive paint samples have different isotopic signatures, which can be used as the basis for distinguishing similar paint samples. The varnish is the paint applied on the outermost layer of the car, which is easily affected by the storage conditions. Therefore, the isotope ratios of different varnish samples under different storage conditions were analyzed. Ten automotive varnish samples were collected and stored for 6 months at room temperature away from light, high temperature of 60 ℃, low temperature of -20 ℃ and strong ultraviolet light. After that, the samples were analyzed by elemental analyzer-isotope ratio mass spectrometry (EA-IRMS). The carbon, hydrogen and oxygen isotope values were determined. The results showed that the carbon, hydrogen and oxygen isotope ratios of different paint samples can be used to distinguish different samples, the potential of identification and differentiation of paint samples using stable isotopes of carbon, hydrogen and oxygen were demonstrated. The carbon, hydrogen and oxygen isotope fractionation of the paint samples occurred under different storage conditions. The δ13C value of the samples shifted to a negative value after storage at high temperature and low temperature, greater variation of samples occurred at high temperature, and the influence of strong ultraviolet radiation was weak, which meant that UV light had little effect on the δ13C value of the paint samples. The δ2H value shifted to a positive value under the three conditions, which was most affected by ultraviolet radiation, and minimal change in the condition of high temperature. The δ18O value shifted to more negative under the three conditions. But the shift amplitude of the δ18O value was different between samples of different resin types. Among the three resin types of samples, polymethyl methacrylate lipid resin samples had the smallest offset due to the least oxygen content in the molecules, the variation ranges of glyceryl elaidate and sorbitan monostearate paint samples had little difference under the three storage conditions. Stable isotope analysis method can provide high resolution three-dimensional fingerprints for paint samples, which has great potential in paint identification applications, and can be applied to traceability analysis of paint physical evidence.

Postharvest loss in fruits and vegetables accounts for more than one third of the world production. On the other hand, using chemicals has raised food health concerns, and grown the demand for eco-friendly materials. Given the promising results of essential oil use to control and prevent postharvest decay, we conducted this research. In the present study, a two-step statistical method was used to determine and optimize application of essential oils along with parameters of storage conditions. Significant level of essential oils and storage conditions (temperature, ventilation, and relative humidity) were screened by using PBD method and the best concentration were determined by central composite design of response surface method. The results showed that 1000 and 1500 microgram/l (µg/l) of basil essential oils, and 1500 µg/l of peppermint essential oils reduced the lesion diameter in apple fruits infected with Penicillium expansum. All storage conditions had significant effect on postharvest decay. Based on the CCD of RSM method, the best concentration of essential oils and the optimal level of the storage condition were determined. Furthermore, basil and peppermint treatments reduced rate of the ethylene production during 56 days after treatment. The results of this study revealed and confirmed that basil essential oils as a postharvest treatment under optimized storage conditions can be utilized as a low-cost substrate for controlling postharvest decay in apple.

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Postharvest loss in fruit and vegetables accounts for more than one third of the world production. On the other hand, using chemicals has raised food health concerns, and grown the demand for ecofriendly materials. Given the promising results of essential oil use to control and prevent postharvest decay, we conducted this research. In the present study, a twostep statistical method was used to determine and optimize application of essential oils along with parameters of storage conditions. Significant level of essential oils and storage conditions (temperature, ventilation, and relative humidity) were screened by using PBD method and the best concentration were determined by central composite design of response surface method. The results showed that 1000 and 1500 microgram/l (µg/l) of basil essential oils, and 1500 µg/l of peppermint essential oils reduced the lesion diameter in apple fruits infected with Penicillium expansum. All storage conditions had significant effect on postharvest decay. Based on the CCD of RSM method, the best concentration of essential oils and the optimal level of the storage condition were determined. Furthermore, basil and peppermint treatments reduced rate of the ethylene production during 56 days after treatment. The results of this study revealed and confirmed that basil essential oils as a postharvest treatment under optimized storage conditions can be utilized as a lowcost substrate for controlling postharvest decay in apple. [ABSTRACT FROM AUTHOR]

To explore the effect of storage conditions on the freshness of fishmeal, the acid value (AV), volatile basic nitrogen (VBN), and pH value were used as freshness evaluation indexes to explore the changes in freshness during storage and the influence of mold count on these indexes. The effects of storage temperature and relative humidity (RH) on AV, VBN, pH value, and mold count were studied using a single-factor test, and grey relation analysis (GRA) was used to assess the association between mold count and freshness indexes. The appropriate storage conditions were determined using the technique for order preference by similarity to ideal solution (TOPSIS) method, which provides theoretical support for fishmeal storage. The results showed that the AV increased during the storage of fishmeal, while the VBN and pH value decreased; the pH value tended to be stable in the later storage stage. The VBN and pH values could not be used as evaluation indexes in the early stage of deterioration. Higher storage temperature was conducive to the storage of fishmeal, but higher RH was not. The results of the GRA showed that the mold count was correlated with each freshness index. The correlation between mold count and VBN was the largest, followed by AV, and the correlation with pH value was the smallest. The TOPSIS method finally determined the suitable storage conditions for fishmeal to be around 25 °C for storage temperature and 60% for RH. The results serve as a future reference for the storage of fishmeal. [ABSTRACT FROM AUTHOR]

Salmonella enterica subspecies I (ssp 1) is the leading cause of hospitalizations and deaths due to known bacterial foodborne pathogens in the United States and is frequently implicated in foodborne disease outbreaks associated with spices and nuts. However, the underlying mechanisms of this association have not been fully elucidated. In this study, we evaluated the influence of storage temperature (4 or 25°C), relative humidity (20 or 60%), and food surface characteristics on the attachment and survival of five individual strains representing S. enterica ssp 1 serovars Typhimurium, Montevideo, Braenderup, Mbandaka, and Enteritidis on raw in-shell black peppercorns, almonds, and hazelnuts. We observed a direct correlation between the food surface roughness and S. enterica ssp 1 attachment, and detected significant inter-strain difference in survival on the shell surface under various storage conditions. A combination of low relative humidity (20%) and ambient storage temperature (25°C) resulted in the most significant reduction of S. enterica on shell surfaces (p < 0.05). To identify genes potentially associated with S. enterica attachment and survival on shell surfaces, we inoculated a library of 120,000 random transposon insertion mutants of an S. Enteritidis strain on almond shells, and screened for mutant survival after 1, 3, 7, and 14 days of storage at 20% relative humidity and 25°C. Mutants in 155 S. Enteritidis genes which are involved in carbohydrate metabolic pathways, aerobic and anaerobic respiration, inner membrane transport, and glutamine synthesis displayed significant selection on almond shells (p < 0.05). Findings of this study suggest that various food attributes, environmental factors, and an unexpectedly complex metabolic and regulatory network in S. enterica ssp 1 collectively contribute to the bacterial attachment and survival on low moisture shell surface, providing new data for the future development of knowledge-based intervention strategies.

Polyamic acid (PAA) is the precursor of polyimide (PI), and its solution's properties have a direct influence on the final performances of PI resins, films, or fibers. The viscosity loss of a PAA solution over time is notorious. A stability evaluation and revelation of the degradation mechanism of PAA in a solution based on variations of molecular parameters other than viscosity with storage time is necessary. In this study, a PAA solution was prepared through the polycondensation of 4,4′-(hexafluoroisopropene) diphthalic anhydride (6FDA) and 4,4′-diamino-2,2′-dimethylbiphenyl (DMB) in DMAc. The stability of a PAA solution stored at different temperatures (−18, −12, 4, and 25 °C) and different concentrations (12 wt% and 0.15 wt%) was systematically investigated by measuring the molecular parameters, including Mw, Mn, Mw/Mn, Rg, and [η], using gel permeation chromatography coupled with multiple detectors (GPC-RI-MALLS-VIS) in a mobile phase 0.02 M LiBr/0.20 M HAc/DMF. The stability of PAA in a concentrated solution decreased, as shown by the reduction ratio of Mw from 0%, 7.2%, and 34.7% to 83.8% and that of Mn from 0%, 4.7%, and 30.0% to 82.4% with an increase of temperature from −18, −12, and 4 to 25 °C, respectively, after storage for 139 days. The hydrolysis of PAA in a concentrated solution was accelerated at high temperatures. Notably, at 25 °C, the diluted solution was much less stable than the concentrated one and exhibited an almost linear degradation rate within 10 h. The Mw and Mn decreased rapidly by 52.8% and 48.7%, respectively, within 10 h. Such faster degradation was caused by a greater water ratio and less entanglement of chains in the diluted solution. The degradation of (6FDA-DMB) PAA in this study did not follow the chain length equilibration mechanism reported in literature, given that both Mw and Mn declined simultaneously during storage. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effects of high CO2 with the constant O2 level on the postharvest quality of fig cv. Bursa Siyahi. For this purpose, the atmospheric compositions of 3% O2 + 10% CO2 (PA-1), 3% O2 + 15% CO2 (PA-2), 3% O2 + 20% CO2 (PA-3), and 21% O2 + 0.03% CO2 (RA) were tested under a palliflex controlled atmosphere (PA) storage system at 0°C for 28 days. At the end of the storage, weight loss increased during the storage period, but this increase slowed down in all tested PAs compared to RA. PA-1 and PA-2 delayed softening while PA-3 accelerated this process. There were no side effects in fruits stored under PAs for taste. The lowest total microorganism and decay rates were found in PA-2 and PA-3. The fig fruits stored under PAs had higher sugar and organic acid contents compared to the figs stored under the RA. Respiration rate decreased in all PAs compared to the RA. Ethylene productions increased with senescence in all atmospheres, but PA-3 inhibited this increase. Consequently, 15% CO2 (PA-2) can be used to maintain postharvest quality of Bursa Siyahi fresh fig for 28 days at 0 °C. [ABSTRACT FROM AUTHOR]

Due to the different sources of raw materials and manufacturing processes, different automotive paint samples have different isotopic signatures, which can be used as the basis for distinguishing similar paint samples. The varnish is the paint applied on the outermost layer of the car, which is easily affected by the storage conditions. Therefore, the isotope ratios of different varnish samples under different storage conditions were analyzed. Ten automotive varnish samples were collected and stored for 6 months at room temperature away from light, high temperature of 60 ℃, low temperature of-20 ℃ and strong ultraviolet light. After that, the samples were analyzed by elemental analyzer-isotope ratio mass spectrometry (EA-IRMS). The carbon, hydrogen and oxygen isotope values were determined. The results showed that the carbon, hydrogen and oxygen isotope ratios of different paint samples can be used to distinguish different samples, the potential of identification and differentiation of paint samples using stable isotopes of carbon, hydrogen and oxygen were demonstrated. The carbon, hydrogen and oxygen isotope fractionation of the paint samples occurred under different storage conditions. The δ13C value of the samples shifted to a negative value after storage at high temperature and low temperature, greater variation of samples occurred at high temperature, and the influence of strong ultraviolet radiation was weak, which meant that UV light had little effect on the δ13C value of the paint samples. The δ²H value shifted to a positive value under the three conditions, which was most affected by ultraviolet radiation, and minimal change in the condition of high temperature. The δ18O value shifted to more negative under the three conditions. But the shift amplitude of the δ18O value was different between samples of different resin types. Among the three resin types of samples, polymethyl methacrylate lipid resin samples had the smallest offset due to the least oxygen content in the molecules, the variation ranges of glyceryl elaidate and sorbitan monostearate paint samples had little difference under the three storage conditions. Stable isotope analysis method can provide high resolution three-dimensional fingerprints for paint samples, which has great potential in paint identification applications, and can be applied to traceability analysis of paint physical evidence. [ABSTRACT FROM AUTHOR]

Copyright of Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue is the property of Beijing Research Institute of Mining & Metallurgy Technology Group and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mango is an extremely perishable fruit with a short postharvest time, and a considerable proportion of harvested mangoes become spoiled due to the postharvest decay in mango-producing areas of the world. The current study was designed to evaluate the effects of chitosan on the storage life of mango. Mango samples were coated with 750, 1000, and 1500 ppm chitosan solution, before storing them in the open or zip-bags under ambient and refrigeration conditions for different storage periods. Changes in different physical and chemical parameters were recorded to evaluate the treatments' effectiveness in extending fruit shelf-life and sustaining postharvest quality of mangoes. The results showed that chitosan coating was able to reduce weight loss up to 65% in comparison to the uncoated control. Total mold and bacterial counts were also significantly lower in postharvest mangos when they were coated with chitosan compared to the uncoated samples. In addition, different fruit quality attributes, such as vitamin C content, titratable acidity, sugar content, ash, and protein content were also retained to a considerable extent by the chitosan coatings. Chitosan at refrigeration temperature (4 °C) with zip-bag packaging had a greater positive effect on fruit shelf-life, weight maintenance, and quality attributes than ambient temperature. Among the different coating concentrations, 1000 ppm chitosan solutions could provide better performance to extend the shelf-life of mango fruit while maintaining quality attributes. Altogether, our findings suggest that chitosan coating effectively prolongs the storage life of mango fruit and maintains fruit quality during storage, and offers promising potential for successful commercialization of this edible coating for mango growers and the industry. [ABSTRACT FROM AUTHOR]

Tengkawang butter is an indigenous and traditional butter from Borneo that can be a lipid source for pharmaceutical and food applications. Studies found that Tengkawang butter is a cheaper cocoa butter substitution without compromising its quality. However, the current storage method is still very traditional, resulting in faster deterioration of Tengkawang butter. This study aims to calculate and evaluate the storage kinetics model with the Arrhenius model and the tengkawang butter oxidation stability index analysis. Storage conditions were carried out at temperatures of −5, 5, 24, and 60 °C to predict the tengkawang butter storage kinetics model. The addition of antioxidants such as ascorbic acid, tocopherol, and lignin to tengkawang butter help increase the oxidation stability index. The kinetics of the tengkawang butter acidity and peroxide models followed a zero-order reaction with activation energy values of 11.139 kJ mol−1 and 12.320 kJ mol−1, respectively. The prediction model for acidity is Acidity = 4.417–7.903t exp (−11,139/RT), and the model for peroxide is peroxide = 2.155–10.998t exp (−12,320/RT). The oxidation stability index values at 22 °C and the rate of oxidation when the temperature rises by ten degrees (Q10) of tengkawang butter, tengkawang butter with ascorbic acid, tengkawang butter with tocopherol, and tengkawang butter with lignin were 66,896 and 2.815; 224,680 and 1.993; 106,120 and 2.725; 81,658 and 2.961, respectively. The kinetic and oxidation stability index model data can be used as a reference for storage and preserving products made from tengkawang butter.

Soybean (Glycine max L. Merr.) seeds are highly sensitive to the environmental conditions experienced in STORAGE. The objectives of this study were to identify QTLs for soybean seed storability by evaluating seed viability and seed vigor and investigating candidate genes for these traits in detected QTL regions. These objectives will aid in developing soybean cultivars with a high capacity for storability. The seeds of 109 and 90 recombinant inbred lines (RILs) derived from a cross between Misuzudaizu and Moshidou Gong 503 in 2010 and 2019, respectively, were used to evaluate seed viability by a germination test and seed vigor by an accelerated aging test, after storage under two temperature conditions (25 °C and 35 °C) for six months. Seed viability and seed vigor of Moshidou Gong 503 were higher than those of Misuzudaizu in both temperature conditions. The average seed viability and seed vigor of RILs decreased when stored at the higher temperature. A total of five QTLs were found for the two traits, seed viability and seed vigor, located in chromosomes 2, 6 and 8. The Misuzudaizu alleles decreased seed viability and seed vigor at all detected QTLs. Most QTLs in this study were found near loci controlling seed viability, maturity, germination, seed hardness, and seed surface micromorphology, indicating that seed storability is related to these traits. In addition, two new QTLs were found that are associated with seed storability. [ABSTRACT FROM AUTHOR]

Lipid nanoparticles (LNPs) are currently in the spotlight as delivery systems for mRNA therapeutics and have been used in the Pfizer/BioNTech and Moderna COVID-19 vaccines. mRNA-LNP formulations have been indicated to require strict control, including maintenance at fairly low temperatures during their transport and storage. Since it is a new pharmaceutical modality, there is a lack of information on the systematic investigation of how storage and handling conditions affect the physicochemical properties of mRNA-LNPs and their protein expression ability. In this study, using the mRNA-LNPs with standard composition, we evaluated the effects of temperature, cryoprotectants, vibration, light exposure, and syringe aspiration from the vials on the physicochemical properties of nanoparticles in relation to their in vitro/in vivo protein expression ability. Among these factors, storage at −80 °C without a cryoprotectant caused a decrease in protein expression, which may be attributed to particle aggregation. Exposure to vibration and light also caused similar changes under certain conditions. Exposure to these factors can occur during laboratory and hospital handling. It is essential to have sufficient knowledge of the stability of mRNA-LNPs in terms of their physical properties and protein expression ability at an early stage to ensure reproducible research and development and medical care. [ABSTRACT FROM AUTHOR]

ObjectiveTo investigate the changes of nutrients in colostrum， transitional milk， mature milk and late milk after storage at indoor temperature for 3 h， at 4 ℃ for 24 h， at -18 ℃ for 30 d， and at -18 ℃ for 90 d， so as to select the most suitable storage method of milk.MethodsFifteen pregnant women registered in the Shanghai Hongkou Liangcheng Village Street Community Health Service Center， who were expected to give birth from January to June in 2019， were selected. The breast milk of each woman was followed from delivery to 10 months after breast-feeding. Colostrum， transitional milk， mature milk and late milk were sampled， and each sample was divided into 5 parts. Changes in protein， fat， lactose， minerals， carbohydrates， vitamins and bacterial colony number of breast milk were detected according to 0 h （16-18 ℃）， 3 h （16-18 ℃）， 24 h （4 ℃） to 37 ℃， 30 d （-18 ℃） to 37 ℃ after thawing at 40 ℃ and 90 d （-18 ℃） to 37 ℃ after thawing at 40 ℃.ResultsThe results showed that the nutritional components of milk in different stages decreased with time. However， there was no significant difference in the decline of nutritional components in different stages of milk after the same duration of time （P>0.05）.ConclusionThe milk at each stage can be stored， and the lactating mother can store the excess milk at any stage as she wishes.

Mature corn grains is an important food ration for residents in our country, but its edible flavor quality was rarely reported. The volatile organic components (VOCs) in whole grain powder with different treatment of 5 high-quality yellow grain maize varieties were detected with gas chromatography-mass spectrometry (GC-MS), the results showed that a total of 101 species of VOCs were identified, but only 60~70 species were found in a single variety. These VOCs could be divided into 12 categories, of which, the number of esters, alkanes and ketones were more, followed by alcohols, aldehydes and amides. When the composition of VOCs were analyzed, it was also found that there were about 20 species of components with high content at the level of over 106 peak area, which constituted 80% of the total volatile substances content, in these high content components, 13 were co-owned which were present in all samples, and 4~16 were specific which varied among varieties. There were two species of high content components at the level of 107 peak area，n-dodecane and tert-butanol were identified, which were considered to be important volatile substances in corn. The detection results also showed that the relative total content of VOCs in the samples distributed from 36.660 to 68.001 mg/kg. When they were compared each other, it was also found that the total content of VOCs was significantly different among varieties and samples, including different storage time and packages. The content of aroma substances in newly harvested grains was the highest. The ears or grains was stored naturally 1 year, its VOCs lost about 1/5. While the whole powder was stored naturally 1 year, its VOCs lost nearly a third. But the powder being stored in vacuum bags and under the low temperature 3 years, the loss of VOCs was slightly. These results suggested that the aroma substances content in corn was a variety characteristic. Excellent varieties and special production areas could effectively increase the kinds and the content of aroma substances in grains. Storage time and storage conditions could significantly affect the quality of aroma. Storage under the conditions of low temperature and vacuum could effectively maintain the quality of aroma. These results provided important reference data for quality evaluation of high quality edible corn.

High-quality MXene is achieved through the optimization of the preparation process, which reinforces the MXene material itself. This is achieved by constructing a defensive wall against H 2 O and O 2 using post-processing and promoting the storage environment. Furthermore, the wall is braced to protect against H 2 O and O 2 with the encapsulation protection. [Display omitted] • The mechanisms of MXene degradation are analyzed from the angles of oxidation and hydrolysis. • The effects of MXene degradation on its physical and chemical properties are discussed. • Strategies for inhibiting or slowing down the degradation of MXene are systematically summarized. Recently, the two-dimensional (2D) Ti 3 C 2 T x (MXene) has attracted more and more attentions in energy, electronics, environment, biomedicine, etc., due to its unique features such as high conductivity, unusual layered structures, adjustable surface chemistry, and outstanding mechanical properties. However, the easy degradation of MXene in the presence of oxygen and moisture would induce the destruction of its microstructures and thus affect the physical and chemical properties of MXene, resulting in minimal practical applications of MXene-based functional devices. To this end, increasing efforts have been made in the MXene community to improve the environmental stability of MXene, from theories to experiments. It is important to timely summarize the recent progress on the stability of MXene. In this review, firstly, the structures and synthesis of MXenes are briefly introduced. Secondly, the mechanisms of Ti 3 C 2 T x MXene degradation are analyzed from the angles of oxidation and hydrolysis. Thirdly, the effects of MXene degradation on its physical and chemical properties (i.e., electronic, optical, mechanical, and catalytic properties) are carefully discussed, which are often missed in other review articles on MXene stability. Lastly and most importantly, recently reported strategies for effectively inhibiting or slowing down the degradation of MXene are systematically summarized from four aspects of optimizing the MXene preparation process, performing post-treatments on MXene, promoting the storage conditions of MXene, and encapsulation of MXene. This timely review is helpful for preparations, storage, and applications of MXenes in widespread fields. [ABSTRACT FROM AUTHOR]

Extracorporeal Membrane Oxygenation (ECMO) is a life support device for patients with severe heart and/or lung failure. Emergency situations require immediate ECMO response. Primed circuits have become a routine practice, as it may take 30-60 min to assemble and prime. There remains a lack of data to support the sterility of primed and stored ECMO circuits. This bench study assessed the impact of storage environment and priming solution on specific microbial growth of primed ECMO circuits.Twelve adult ECMO circuits were tested for sterility for 56 days between September-December 2020. Circuits were assembled and primed in a perfusion lab in Chicago, IL. Six were stored in a sterile environment and six in a non-sterile environment, with three circuits primed using normal saline (NaCl) and three with Plasmalyte-A for each environment. Samples were collected on days 0, 3, 7, 14, 28, 42, and 56 in anaerobic bottle cultures testing for potential pathogen growth, such as Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli.Samples obtained from the 12 primed ECMO circuits demonstrated no microbial growth of S. aureus, P. aeruginosa, and E. coli in the bottle cultures. Similarly, there was no difference in the circuit sterility based on the storage environment (sterile vs nonsterile) or priming solution (NaCl vs Plasmalyte-A).Our findings showed that ECMO circuits can be primed for 56 days without evidence of the specified bacterial growth. Furthermore, the storage conditions and the prime utilized did not affect the sterility of the primed ECMO circuits. [ABSTRACT FROM AUTHOR]

The study evaluated the effects of storing total nutrient formula emulsion at 4 °C, 25 °C, and 45 °C for 6 months on its physicochemical characteristics and sensory scores. With the increase of storage temperature or prolongation of storage duration, the color of the emulsion shifted towards yellow-brown, pH and apparent viscosity gradually decreased, and vitamins A, E, and C all experienced varying degrees of degradation. Using the storage of the sample at 45 °C for 6 months as the evaluation criterion, a principal component analysis (PCA) and regression analysis were employed to establish a low-temperature storage shelf-life prediction model. The results indicated that, under storage conditions of 4 °C and 25 °C, the shelf-life of the complete nutrient formula emulsion was 18.74 and 12.19 months, respectively. The study guided the understanding of quality changes and shelf-life prediction for the total nutrient formula emulsion during storage and transportation. • Analyzing emulsion physicochemical characteristics at 4 °C, 25 °C, and 45 °C. • Sensory scoring and emulsion stability decreased with longer storage time. • Using sensory evaluation results at 45 °C storage as shelf-life criteria. • Shelf-life model for emulsion by PCA and regression analysis. • Emulsion shelf life: 18.74, 12.19, and 6 months at 4, 25, and 45 °C. [ABSTRACT FROM AUTHOR]

Abstract Dried fish and fishery products provide important and affordable dietary sources of animal protein. The present study compared the sensory, microbial, and biochemical quality of bombay duck (Harpadon nehereous) dried fish produced using improved versus traditional open‐air drying method. The sensory, microbial, and biochemical quality was determined following quality index, total plate count (TPC), and Association of Official Analytical Chemists (AOAC) method, respectively. The sensory quality results indicate highly acceptable dried fish with the improved method compared to traditional method at both initial and storage condition. The microbial load (APC, TEC, TViC, and TSC) of improved dried fish was within internationally permissible microbiological standards for food whereas traditionally dried fish exceeded the permissible limit. The biochemical composition (protein, lipid, ash, and moisture) of improved dried fish had better nutritional value than the traditional dried fish. After 60 days storage time, samples packaged under HDPE conditions exhibited excellent organoleptic characteristics, lower microbial load, and lower biochemical decomposition than samples packaged in LDPE. The above results confirmed that the solar chimney dryer produced superior quality of dried fish compared to the traditional open‐air drying method both initially and after storage, while packaging dried fish under HDPE conditions extended shelf life further.

The aim of this study was the determination of malondialdehyde (MDA) changes of 20 dry types of premium (P) and economic class (E) commercial dog foods at different stocking temperatures (4 0C, 20 0C, 35 0C) and different stocking times (3, 6, and 12months). At the time of purchase, MDA concentrations of premium dry type foods were lower than those of economic class. The MDA concentrations of dog food increased with the progress of stocking times at increasing temperatures. In the 10th month of stocking, the MDA levels was significantly higher, up to 6 times at a temperature of 35 and a storage time of 10 months compared to the concentration at the time of purchase. Malondialdehyde, often known as MDA, is the result of the oxidation of polyunsaturated fatty acids in food during cooking and storage. Cellular proteins can react with MDA from the body and from ingested sources and the reaction products are considered harmful. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Advances in gene therapy, exemplified by mRNA vaccines against COVID-19, highlight the importance of lipid nanoparticles (LNPs) for nucleic acid delivery despite challenging storage conditions. Substituting mRNA with pDNA in LNPs may enhance stability and efficacy, yet maintaining LNP stability poses challenges, particularly during freeze-drying. Cryoprotectants offer potential to mitigate destabilization, improving LNP properties and in vivo performance. Here, we evaluated the effects of different concentrations of various cryoprotectants on the freeze-drying process of pDNA-loaded LNPs, assessing their physicochemical characteristics and transfection efficiency. Stability was examined under various storage conditions, confirming biological efficacy post-storage. Our results highlight the role of cryoprotectants in optimizing freeze-drying for the extended shelf life of nucleic acid-loaded LNPs. Trehalose emerged as an efficient cryoprotectant, maintaining LNP stability after the freeze-drying process for up to 2 years, with diameters and transfection efficiency comparable to fresh formulations. These findings demonstrate the optimized concentration of cryoprotectants to sustain LNP stability despite freeze-drying and prolonged storage, providing valuable insights for nucleic acid-based therapies., 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. Published by Elsevier B.V.)

Paeonia ostii is an important woody oil crop mainly cross-pollinated. However, the low yield has become an important factor restricting the industrial development of P. ostii. Cross-pollination has become one of the important measures to increase the seed yield. Therefore, conservation of pollen with high vitality is crucial to ensure successful pollination of P. ostii. In this study, we found an effective methodological system to assess the viability, ability to germinate, and optimal storage conditions of P. ostii pollen grains. The optimal medium in vitro was 50 g/L sucrose, 100 mg/L boric acid, 50 g/L PEG6000, 100 mg/L potassium nitrate, 300 mg/L calcium nitrate, and 200 mg/L magnesium sulfate at pH 5.4. Optimal germination condition in vitro was achieved at 25 °C for 120 min, allowing easy observation of the germination percentage and length of the pollen tubes. In addition, the viability of pollen grains was assessed by comparing nine staining methods. Among them, MTT, TTC, benzidine-H2O2, and FDA were effective to distinguish between viable and non-viable pollen, and the results of the FDA staining method were similar to the pollen germination percentage in vitro. After evaluation of pollen storage, thawing and rehydration experiments showed that thawing at 4 °C for 30 min and rehydration at 25 °C for 30 min increased the germination percentage of pollen grains stored at low temperatures. The low-temperature storage experiments showed that 4 °C was suitable for short-term storage of P. ostii pollen grains, while −80 °C was suitable for long-term storage. This is the first report on the in vitro germination, viability tests, and storage of P. ostii pollen grains, which will provide useful information for P. ostii germplasm conservation and artificial pollination.