Journal articles: 'Rapid shelf-life'

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Ng, Fook‐Hong, Siu‐Yin Wong, and Chee‐My Chang. "Shelf Life of Unbuffered Rapid Urease Test." Helicobacter 2, no. 2 (June 1997): 98–99. http://dx.doi.org/10.1111/j.1523-5378.1997.tb00066.x.

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CHEW, S.-Y., and Y.-H. P. HSIEH. "Rapid CO2Evolution Method for Determining Shelf Life of Refrigerated Catfish." Journal of Food Science 63, no. 5 (September 1998): 768–71. http://dx.doi.org/10.1111/j.1365-2621.1998.tb17896.x.

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Wojnowski, Wojciech, Tomasz Majchrzak, Piotr Szweda, Tomasz Dymerski, Jacek Gębicki, and Jacek Namieśnik. "Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS." Food Analytical Methods 11, no. 8 (February 15, 2018): 2085–92. http://dx.doi.org/10.1007/s12161-018-1193-2.

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Jolliffe, P. A., and W. C. Lin. "Predictors of Shelf Life in Long English Cucumber." Journal of the American Society for Horticultural Science 122, no. 5 (September 1997): 686–90. http://dx.doi.org/10.21273/jashs.122.5.686.

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Variation in shelf life of greenhouse-grown `Mustang' cucumber (Cucumis sativus L.) fruit was enhanced by preharvest experimental treatments of fruit thinning and fruit shading. Treatments also affected the dynamics of fruit elongation, fruit color at harvest, and chlorophyll fluorescence of the pericarp. Fruit color (grey level) at harvest, as measured by image analysis, had the highest simple (positive) correlation with shelf life. Rapid elongation and high photochemical quenching of fluorescence also characterized fruit having longer shelf life. The ability to predict cucumber yellowing is improved using a multiple regression approach, but prediction achieved by the best subset model is still too low to segregate commercially fruit having a short shelf life.

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Klieber, A., W. C. Lin, P. A. Jolliffe, and J. W. Hall. "Training Systems Affect Canopy Light Exposure and Shelf Life of Long English Cucumber." Journal of the American Society for Horticultural Science 118, no. 6 (November 1993): 786–90. http://dx.doi.org/10.21273/jashs.118.6.786.

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Various stem-training systems were applied to greenhouse-grown `Mustang' cucumber (Cucumis sativus L.) plants at two production stages. Training systems determined the number of stems per plant, orientation of laterals, and leaf: fruit ratio. Training systems permitting high canopy light penetration resulted in darker fruit and a longer shelf life. Shelf life was positively related to rapid fruit growth in Expt. 1 but not in Expt. 2. Training systems to achieve a long shelf life of greenhouse-grown long English cucumber are described.

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Zhiyong, Li, Yi Minying, and Gao Jianting. "Rapid Impedance Method for Predicting the Potential Shelf Life of Packaged Pasteurized Milk." Journal of AOAC INTERNATIONAL 86, no. 5 (September 1, 2003): 998–1002. http://dx.doi.org/10.1093/jaoac/86.5.998.

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Abstract The potential shelf life of packaged pasteurized milk was studied using a rapid impedance method. The results showed a high correlation between the shelf life of Fengxing and Xiang Man-lou pasteurized milks and between the detection time and the logarithm of colony-forming units per milliliter. The impedance detection time was measured after preliminary incubation at 30°C for 6 h for 100 and 200 μL milk samples, or at 37°C for 6 h for 100–400 μL milk samples for Fengxing pasteurized milk, and after 6 h preliminary incubation at 30°C for 300 and 400 μL milk samples or6hat37°C for 100–400 μL milk samples for Xiang Man-lou pasteurized milk. Regressive equations were then constructed to predict the potential shelf life. Compared with the traditional method, the impedance method plus pre-incubation of milk at elevated temperatures (30 and 37°C) was rapid, accurate, and convenient. The entire estimation process was completed within 11–14 and 14–20 h for Fengxing and Xiang Man-lou pasteurized milks, respectively.

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BYRNE, ROBERT D., and J. RUSSELL BISHOP. "The Limulus Amoebocyte Lysate Assay and the Direct Epifluorescent Filter Technique as Estimators of Potential Shelf-life of Pasteurized Fluid Milk." Journal of Food Protection 53, no. 2 (February 1, 1990): 151–53. http://dx.doi.org/10.4315/0362-028x-53.2.151.

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The Limulus Amoebocyte Lysate Assay, Direct Epifluorescent Filter Technique and modified Psychrotrophic Bacteria Count were used to indicate potential shelf-life of pasteurized fluid milk. Commercial whole milk samples, stored at 7°C, were analyzed for bacterial and biochemical parameters, as well as for potential shelf-life by daily sensory evaluation. Each sample was evaluated before and after the following preliminary incubations: milk alone, milk with benzalkonium chloride, milk and broth, and milk and broth with benzalkonium chloride. The Limulus Amoebocyte Lysate Assay, Direct Epifluorescent Filter Technique, and modified Psychrotrophic Bacteria Count in conjunction with the preliminary incubations, produced relatively high correlations to shelf-life (−0.78, −0.85, and −0.86 respectively). Thus, these bacterial detection techniques could be used as rapid methods of shelf-life estimation.

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Clodoveo, Maria Lisa, Marilena Muraglia, Vincenzo Fino, Francesca Curci, Giuseppe Fracchiolla, and Filomena Faustina Rina Corbo. "Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods." Foods 10, no. 9 (September 3, 2021): 2086. http://dx.doi.org/10.3390/foods10092086.

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The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.

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Li, Xueqi, and Selina C. Wang. "Shelf Life of Extra Virgin Olive Oil and Its Prediction Models." Journal of Food Quality 2018 (2018): 1–15. http://dx.doi.org/10.1155/2018/1639260.

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Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on “shelf life” as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.

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Beckley, LE, and AD Connell. "Early Life History of Pomatomus saltatrix off the East Coast of South Africa." Marine and Freshwater Research 47, no. 2 (1996): 319. http://dx.doi.org/10.1071/mf9960319.

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Several authors have stated that southward transport of the early life-history stages of Pomatomus saltatrix occurs by passive drift in the Agulhas Current, a strong western boundary current which flows southwards following the edge of the continental shelf of eastern South Africa. However, an extensive study of the ichthyoplankton occurring in shelf and Agulhas Current waters from 29�S to 34�S located P. saltatrix larvae only in the shelf waters off KwaZulu-Natal. Sampling of fish eggs in the inshore shelf waters 60 km south of Durban on a regular basis has confirmed spawning of P. saltatrix to occur in this region. The data thus suggest that larval dispersal might occur in shelf waters where, although strongly influenced by the Agulhas Current, southward transport is not as rapid.

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Perkins-Veazie, Penelope, and John R. Clark. "EVALUATING A SIMPLE SYSTEM FOR BLACKBERRY SHELF LIFE." HortScience 40, no. 3 (June 2005): 894c—894. http://dx.doi.org/10.21273/hortsci.40.3.894c.

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The postharvest life of blackberries is shortened by decay, leakage, and softness. Shelf life is shortened after periods of rainfall, and often fruit that appear firm in the field soften rapidly in storage. Blackberry selections of interest for advanced selections from plants without fungicide application are routinely screened for shelf life at Lane by storing fruit at 5 °C for seven days. Blackberry varieties are increasingly being used for farmer's markets, national, and international markets. A rapid test to gauge shelf life of blackberry varieties new to growers would be useful in determining the best type of marketing. Ripe blackberries were harvested from Clarksville, Ark., and transported in 260 g plastic clamshells on ice (about 5 °C) to Lane, Okla. Berries were weighed upon arrival and placed at 5 or at 20 °C for 7 and 2 days, respectively. Overall ratings were considerably worse at 20 °C compared to 5 °C, often with decay on all fruit in clamshells held at 20 °C. Separate subsamples of berries, placed individually in egg cartons and held over water at 20 °C (a 99% relative humidity) yielded Rhizopus, Collectotricum, and Botrytis cinerea growth after 24 hours. Because 2 days at 20 °C proved to cause decay in blackberries too quickly, fruit will be held for 1 day at 20 °C in the next season.

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Mikitzel, Loretta J., Max E. Patterson, and John K. Fellman. "WALLA WALLA SWEET ONION STORAGE AND SHELF LIFE." HortScience 27, no. 6 (June 1992): 650g—650. http://dx.doi.org/10.21273/hortsci.27.6.650g.

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Walla Walla Sweet onions (Allium cepa L.) have a short storage and marketing season. Studies to determine viable shelf life and to extend post-harvest life with controlled atmosphere (CA) storage were conducted. Onions were exposed to various CA gas mixtures in combination with heat curing (35°C) and/or chlorine dioxide (ClO2) fumigation, to control disease. Preliminary results indicated Botrytis was the primary cause of post-harvest losses. A 1% O2, 5% CO2 atmosphere appeared to maintain onion quality better than other gas mixtures tested during 15 weeks of CA storage (0°C). Carbon dioxide series above 5% show promise in reducing the 35% storage loss that occurred with the 5% CO2 treatment. Curing for at least 72 hours followed by a 1-hour ClO2 fumigation resulted in the least bulb decay and after 15 weeks of storage (1% O2, 5% CO2), 75% of the bulbs were in marketable condition. Onions stored 15 weeks in air (0°C, 70% RH) were unmarketable. Shelf life of freshly harvested onions was 18 days, after which the onions rapidly decayed. After CA storage, shelf life was reduced to 10-14 days due to rapid sprouting. To enjoy a 30-day market window, disease control is necessary for freshly harvested onions and sprouting must be controlled in post-storage onions.

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Mei, Jun, Xuan Ma, and Jing Xie. "Review on Natural Preservatives for Extending Fish Shelf Life." Foods 8, no. 10 (October 13, 2019): 490. http://dx.doi.org/10.3390/foods8100490.

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

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Athmaselvi, K. A., P. Sumitha, and B. Revathy. "Development of Aloe vera based edible coating for tomato." International Agrophysics 27, no. 4 (December 1, 2013): 369–75. http://dx.doi.org/10.2478/intag-2013-0006.

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Abstract The effect of formulated Aloe vera based edible coating on mass loss, colour, firmness, pH, acidity, total soluble solid, ascorbic acid and lycopene on the coated tomato was investigated. The tomato in control showed a rapid deterioration with an estimated shelf life period of 19 days, based on the mass loss, colour changes, accelerated softening and ripening. On the contrary, the coating on tomatoes delayed the ripening and extended the shelf life up to 39 days. The physiological loss in weight was 7.6 and 15.1%, firmness was 36 and 46.2 N on 20th day for control and coated tomatoes, respectively. From the results, it was concluded that the use of Aloe vera based edible coating leads to increased tomato shelf-life.

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Jin, Peng. "Latest Advances in Preservation Technology for Fresh Fruit and Vegetables." Foods 11, no. 20 (October 17, 2022): 3236. http://dx.doi.org/10.3390/foods11203236.

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Fruit and vegetables contain abundant nutrients, as well as dietary and health benefits, and economic value, but suffer from shorter shelf life, declining quality, and rapid deterioration after harvest [...]

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Hayes, Ryan J., and Yong-Biao Liu. "Genetic Variation for Shelf-life of Salad-cut Lettuce in Modified-atmosphere Environments." Journal of the American Society for Horticultural Science 133, no. 2 (March 2008): 228–33. http://dx.doi.org/10.21273/jashs.133.2.228.

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Packaged salad-cut lettuce (Lactuca sativa L.) for food service and salad mixes is an increasingly important component of the lettuce industry. The product is highly perishable; cold storage and modified-atmosphere (MA) packaging are used to extend its shelf life. Given the importance of this market, lettuce cultivars, breeding lines, and populations should be selected for increased shelf life in MA environments. The objectives of this research were to determine the genetic variation in lettuce for shelf life in low-O2 MA environments and to develop rapid evaluation methods suitable for a lettuce breeding program. Lettuce was processed from field-grown plants of 33 romaine and three crisphead cultivars over 2 years. Shelf life was evaluated after storage in MA bags and in CO2-free controlled-atmosphere (CA) chambers with gas ratios of 0.2% O2:99.8% N2, 1.0% O2:99.0% N2, or 5.0% O2:95.0% N2. Deteriorated leaf blade tissue was water soaked and wilted with a dull to dark or black color, and midrib tissue and heart leaves were water soaked with a translucent to dark brown color. Genetic variation for shelf life was detected using MA bags or CA chambers, and the results from both years and testing methods were significantly correlated. Oxygen concentration did not affect shelf life in the CA chamber experiment, which indicated that the observed symptoms in the majority of cultivars were probably not from low O2 damage or CO2 injury, although multiple mechanisms of deterioration may be involved. Selection for lettuce cultivars, breeding lines, and populations with extended shelf life is possible using MA bags or CA chamber testing methods and could facilitate a consistent release of germplasm with stable shelf life in MA environments.

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Kis, Zoltán. "Stability Modelling of mRNA Vaccine Quality Based on Temperature Monitoring throughout the Distribution Chain." Pharmaceutics 14, no. 2 (February 17, 2022): 430. http://dx.doi.org/10.3390/pharmaceutics14020430.

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The vaccine distribution chains in several low- and middle-income countries are not adequate to facilitate the rapid delivery of high volumes of thermosensitive COVID-19 mRNA vaccines at the required low and ultra-low temperatures. COVID-19 mRNA vaccines are currently distributed along with temperature monitoring devices to track and identify deviations from predefined conditions throughout the distribution chain. These temperature readings can feed into computational models to quantify mRNA vaccine critical quality attributes (CQAs) and the remaining vaccine shelf life more accurately. Here, a kinetic modelling approach is proposed to quantify the stability-related CQAs and the remaining shelf life of mRNA vaccines. The CQA and shelf-life values can be computed based on the conditions under which the vaccines have been distributed from the manufacturing facilities via the distribution network to the vaccination centres. This approach helps to quantify the degree to which temperature excursions impact vaccine quality and can also reduce vaccine wastage. In addition, vaccine stock management can be improved due to the information obtained on the remaining shelf life of mRNA vaccines. This model-based quantification of mRNA vaccine quality and remaining shelf life can improve the deployment of COVID-19 mRNA vaccines to low- and middle-income countries.

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Wang, Chien. "(187) The Use of Essential Oils as Natural Preservatives for Berry Fruits." HortScience 41, no. 4 (July 2006): 1042E—1043. http://dx.doi.org/10.21273/hortsci.41.4.1042e.

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Berry fruits such as blackberries (Rubus sp.) and blueberries (Vaccinium corymbosum L.) are highly perishable after harvest. In addition to rapid deterioration in quality, they are also very susceptible to microbial invasion. The shelf life of these berries is usually terminated by decay. Several natural antimicrobial compounds derived from essential oils of plants were studied for their efficacies in inhibiting decay and extending shelf life of berry fruits. The severity of decay in blackberries and blueberries stored at 10 °C was significantly reduced by treatment with thymol. Treatments with menthol or eugenol also suppressed the fungal growth, but to a lesser extent. All of these three natural antimicrobial compounds extended shelf life of blackberries and blueberries as compared to the control. Berries treated with thymol, menthol, or eugenol also maintained better fruit quality with higher levels of sugars, organic acids, and oxygen radical absorbance capacity than the untreated fruits. The effects of these natural antimicrobial agents on the quality and shelf life of other fruits will be investigated.

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RUSSELL, SCOTT M. "A Rapid Method for Predicting the Potential Shelf Life of Fresh Broiler Chicken Carcasses." Journal of Food Protection 60, no. 2 (February 1, 1997): 148–52. http://dx.doi.org/10.4315/0362-028x-60.2.148.

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An experiment was conducted to determine if rapid enumeration of populations of Pseudomonas fluorescens by standard methods and by measuring capacitance could be used to predict the potential shelf life of fresh broiler chicken. Fifty whole ready-to-cook broiler chicken carcasses were obtained fresh from the chiller and separated into five groups (10 carcasses each) in three replicate trials. The first 10 carcasses were sampled by rinsing on day 0. Ten carcasses each were sampled by rinsing after holding for 3, 6, 9, or 12 days at 3°C. For each carcass, psychrotrophic plate counts (PPC), P. fluorescens plate counts (PFPC), P. fluorescens detection times (PFDT), and subjective odor evaluations (ODOR) were determined. PPC, PFPC, and ODOR on groups of carcasses significantly increased after 3 days of storage at 3°C and every day thereafter throughout the storage period. The log Pseudomonas fluorescens detection times (LPDT) significantly decreased throughout storage from 0 to 12 days, indicating a significant increase in bacterial populations. Significant linear and quadratic correlations, respectively, were observed between PPC and day of storage (DAY) (R2 = .86 and .84), PFPC and DAY (R2 = .85 and .89), LPDT and DAY (R2 = .86 and .85), ODOR and DAY (R2 = .73 and .86), PPC and ODOR (R2 = .80 and .72), PFPC and ODOR (R2 = .87 and .81), LPDT and ODOR (R2 = .85 and .77), and LPDT and PPC (R2 = .96 and .97). A significant linear correlation was observed between LPDT and PFPC (R2 = .93). Enumeration of P. fluorescens from fresh chicken at day of processing should be beneficial because (i) the potential shelf life of fresh chicken can be determined at day of processing; (ii) processing sanitation hygiene may be determined; and (iii) carcasses exposed to temperature abuse may be identified.

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White, C. H. "Rapid Methods for Estimation and Prediction of Shelf-Life of Milk and Dairy Products." Journal of Dairy Science 76, no. 10 (October 1993): 3126–32. http://dx.doi.org/10.3168/jds.s0022-0302(93)77652-3.

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21

Castrica, Marta, Luca Maria Chiesa, Maria Nobile, Francesca De Battisti, Elena Siletti, Davide Pessina, Sara Panseri, and Claudia M. Balzaretti. "Rapid safety and quality control during fish shelf‐life by using a portable device." Journal of the Science of Food and Agriculture 101, no. 1 (August 12, 2020): 315–26. http://dx.doi.org/10.1002/jsfa.10646.

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Mozo, Wendy, and Elza Aguirre. "Use of fruit seed oil as a natural antioxidant to extend shelf life in fresh meats." Journal of Agro-industry Sciences 4, no. 3 (December 30, 2022): 121–31. http://dx.doi.org/10.17268/jais.2022.015.

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In this review work it has been demonstrated that the seeds of pomegranate (Punica granatum), grapes (Vitis vinifera L.), blueberries (Vaccinium myrtillus), papaya (Carica papaya), rosemary (Salvia rosmarinus), flaxseed (Linum usitatissimum), guava (Psidium guajava), oregano (Origanum vulgare), cherry (Prunus subg. Cerasus) and passion fruit (Passiflora edulis), which are fruit residues containing oils that play an important role in extending the shelf life of fresh meats. The shelf life of fresh meats is being affected by lipid action resulting from exposure to oxygen of meats stored under refrigeration. This exposure of meats to oxygen causes changes in the conformation of myoglobin by the action of oxygen into oxymyoglobin due to the presence of oxygen during storage. The antioxidants in the seeds will increase shelf life by up to 20 days, making the preservation of fresh meat, maintaining its odor and flavor. It is concluded that it is necessary to minimize the action of oxygen to prolong the shelf life of fresh meat, reducing the use of oxygen by 30 to 40%, thus avoiding rapid deterioration; likewise, consumers are becoming more demanding every day, requiring natural and safe foods.

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Adcock, Philip W., and Christopher P. Saint. "Rapid Confirmation of Clostridium perfringens by Using Chromogenic and Fluorogenic Substrates." Applied and Environmental Microbiology 67, no. 9 (September 1, 2001): 4382–84. http://dx.doi.org/10.1128/aem.67.9.4382-4384.2001.

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ABSTRACT The use of 4-methylumbelliferyl phosphate (MUP) andortho-nitrophenyl-β-d-galactopyranoside (ONPG) for the identification of Clostridium perfringenswas investigated. A liquid assay containing both MUP and ONPG was a highly specific alternative method for C. perfringensconfirmation, reducing incubation time from 48 to only 4 h. The assay solution is easy to prepare, does not require anaerobic conditions for use, and has an extended shelf life.

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Li, Bo, Hongjian Chen, Dewei Sun, Boxin Deng, Bin Xu, Ying Dong, Jinwei Li, Fei Wang, and Yuanfa Liu. "Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil." RSC Advances 6, no. 43 (2016): 37265–73. http://dx.doi.org/10.1039/c5ra23335f.

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FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.

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García-Martínez, Nuria, Pedro Andreo-Martínez, Luis Almela, Lucía Guardiola, and José A. Gabaldón. "Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere." Journal of Food Protection 80, no. 5 (March 30, 2017): 740–49. http://dx.doi.org/10.4315/0362-028x.jfp-16-289.

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ABSTRACT In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.

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Ascencio-Arteaga, Alessandrina, Silvia Luna-Suárez, Jeanette G. Cárdenas-Valdovinos, Ernesto Oregel-Zamudio, Guadalupe Oyoque-Salcedo, José A. Ceja-Díaz, María V. Angoa-Pérez, and Hortencia G. Mena-Violante. "Shelf Life of Blackberry Fruits (Rubus fruticosus) with Edible Coatings Based on Candelilla Wax and Guar Gum." Horticulturae 8, no. 7 (June 24, 2022): 574. http://dx.doi.org/10.3390/horticulturae8070574.

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Blackberries are very perishable with a limited shelf life due to a high metabolic activity and susceptibility to mechanical damage and microbial attack. The effect of edible coatings (EC) based on candelilla wax (CW) and guar gum (GG) on the quality, shelf life, bioactive-compounds content and antioxidant activity of blackberries stored at 25 ± 2 °C for 6 days, was evaluated. All EC contained GG (0.4%) and gallic acid (GA)(0.06%); EC1 contained CW (0.2%), glycerol (GL)(0.2%); EC2 contained CW (0.4%) and GL (0.2%); EC3 contained CW (0.2%) and GL (0.3%) and EC4 contained CW (0.4%) and GL (0.3%). The decay percentage (Decay%), physiological weight loss (%PWL), firmness, pH, total soluble solids (TSS), titratable acidity (TA), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity were analyzed. EC3 showed potential for prolonging the shelf life of blackberry by reducing Decay% (47%) and %PWL (64%) on day 6, while 86% of uncoated blackberries were decayed on day 4. Fruit coated with EC3 maintained pH, gradually reduced firmness, increased the TSS and decreased the TA. In addition, EC3 maintained the TAC and decreased the TPC in blackberries, while preventing a rapid increase in antioxidant capacity. Thus, EC3 showed to be a promising alternative in prolonging shelf life and preserving the quality of blackberries.

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Basumatary, Indra Bhusan, Avik Mukherjee, Vimal Katiyar, Santosh Kumar, and Joydeep Dutta. "Chitosan-Based Antimicrobial Coating for Improving Postharvest Shelf Life of Pineapple." Coatings 11, no. 11 (November 8, 2021): 1366. http://dx.doi.org/10.3390/coatings11111366.

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Rapid postharvest losses and quality deteriorations in pineapple are major challenges to growers and handlers. Chitosan-based coatings on fruit surfaces have gained importance in recent years to enhance postharvest shelf life of the fruits. In this study, aloe vera gel was added as a natural antioxidant in chitosan-based composite coating containing ZnO nanoparticles. The developed formulation was applied on the surface of freshly harvested pineapple fruits. ZnO nanoparticles were used as an antimicrobial agent. Coated pineapple fruits were evaluated for weight loss, total soluble solids, titratable acidity, decay index, maturity index, and sensory attributes, including visual appearance, periodically at 5 day interval during storage. The results showed that the coating of the fruit reduced weight loss by about 5%, and also delayed ripening and oxidative decay compared to the uncoated fruit. Thus, the developed coating formulation is a promising sustainable solution to reduce postharvest losses and to extend shelf life of pineapples.

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Kemp, Jodie, Gregory P. Jenkins, and Stephen E. Swearer. "Assessing the intrinsic resilience of a particularly fast-growing teleost prey species (red cod, Pseudophycis bachus)." Marine and Freshwater Research 64, no. 2 (2013): 130. http://dx.doi.org/10.1071/mf12198.

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Understanding the life-history parameters that influence productivity is important in assessing the intrinsic resilience of a species to exploitation. The life-history characteristics of red cod, Pseudophycis bachus, were investigated to assess the intrinsic resilience of this important prey species to increased predation pressure by a range of high trophic-level predators. Red cod has a particularly short longevity; in Australian shelf waters it is uncommon to encounter individuals older than 2+ years. There are few shelf-water species that exhibit the rapid rate of growth that was observed where females and males attained ~300-mm total length in the first year. A particularly rapid growth rate, and a reproductive strategy characterised by early maturity and high fecundity, suggests that the species is relatively resilient. However, red cod is short lived, which exposes populations to large shifts in biomass. Harvesting of this species by predators, particularly during years of poor recruitment, may be significant in shaping the dynamics of red cod populations.

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Russell, S. M. "Rapid Prediction of the Potential Shelf-Life of Fresh Broiler Chicken Carcasses under Commercial Conditions." Journal of Applied Poultry Research 6, no. 2 (July 1997): 163–68. http://dx.doi.org/10.1093/japr/6.2.163.

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GIANNAKOUROU, M. C., K. KOUTSOUMANIS, G. J. E. NYCHAS, and P. S. TAOUKIS. "Development and Assessment of an Intelligent Shelf Life Decision System for Quality Optimization of the Food Chill Chain." Journal of Food Protection 64, no. 7 (July 1, 2001): 1051–57. http://dx.doi.org/10.4315/0362-028x-64.7.1051.

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The principles of application of a Shelf Life Decision System (SLDS) for the optimization of the distribution of chilled fresh and minimally processed food products are developed. The SLDS integrates predictive kinetic models of food spoilage, data on initial quality from rapid techniques, and the capacity to continuously monitor temperature history of the food product with Time Temperature Integrators (TTIs) into an effective chill chain management tool that leads to an improved narrow distribution of quality at consumption time, effectively reducing the probability of products consumed past shelf life end. The applicability and effectiveness of the SLDS is demonstrated and evaluated based on actual food spoilage and TTI kinetics and chill chain data employing the Monte Carlo simulation method.

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DEL NOBILE, M. A., G. MURATORE, A. CONTE, A. L. INCORONATO, and O. PANZA. "An Integrated Approach To Extend the Shelf Life of a Composite Pastry Product (Cannoli)." Journal of Food Protection 72, no. 12 (December 1, 2009): 2553–60. http://dx.doi.org/10.4315/0362-028x-72.12.2553.

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In this study, a combined approach is proposed to extend the shelf life of a composite pastry product (cannoli). In particular, to delay moisture migration, one, two, or three layers of a zein-based coating were studied. A three-layer coating represented the most effective solution to prevent rapid pastry softening. A subsequent experimental trial was aimed to prolong the shelf life of the ricotta-based stuffing. To this aim, two different antimicrobial compounds (lysozyme and lemon extract) at three concentrations (2,000, 3,000, and 4,000 ppm) were investigated separately from a microbiological and a sensorial point of view. Lemon extract was the active compound that received a better score, thus suggesting using 2,000 ppm of citrus extract in the last step. In the final experimental trial, cannoli were coated with three layers of zein, stuffed with ricotta containing the selected active agent, and packaged in two microperforated films. The use of zein-based coating and the lemon extract in the ricotta stuffing, combined with the barrier properties of the selected packaging materials, allowed a significant prolongation of cannoli shelf life, regardless of the type of film: a shelf life of more than 3 days was recorded, compared with the control samples, which were acceptable for less than 2 days. It is reasonable to assume that the proposed integrated approach could boost the distribution of the investigated typical pastry beyond local borders.

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Z., Nuraisyah, Ezzat M.A., Radhiah S., and Prima L. "The effects of heat treatment and modified atmosphere packaging on the storage stability of noni (Morinda citrifolia L.) fruit." Food Research 5, no. 5 (September 19, 2021): 105–15. http://dx.doi.org/10.26656/fr.2017.5(5).762.

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Noni fruit (Morinda citrifolia L.) is a herbal remedy known for its therapeutic and nutritional value. However, it is perishable and subject to rapid postharvest deterioration that shortens its shelf life during storage. Therefore, this study investigated whether hot water dipping (HWD; 60°C, 1 min) and Modified Atmosphere Packaging (MAP; carbon dioxide and nitrogen) could prolong noni's shelf life. The noni physicochemical properties such as colour, firmness, weight loss, total soluble solids, titratable acidity and scopoletin content were monitored during six days of storage at room temperature. During storage, the noni skin colour changed from greenish-yellow to translucent yellow, but HWD storage was stopped on day 2 due to black spots' formation. The reduction of weight loss was significantly lowest in both MAP treatments (1.39–1.74%). Among these, N2-based had a significantly higher scopoletin content (27.12 mg/g) and firmness (0.8 N) compared to CO2-based, suggesting that it was the most effective postharvest treatment to efficiently prolong the shelf life and retained the quality and stability of noni during storage.

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López-García, Elio, Antonio Benítez-Cabello, Javier Ramiro-García, Verónica Romero-Gil, Francisco Rodríguez-Gómez, and Francisco Noé Arroyo-López. "New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis." Microorganisms 9, no. 3 (March 9, 2021): 561. http://dx.doi.org/10.3390/microorganisms9030561.

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Aloreña de Málaga is a table olive especially characterised by its natural freshness and short shelf-life. In this work, we applied a metataxonomic approach to unravel the microbial diversity of bacterial and fungi populations through the shelf-life of traditionally packed Aloreña de Málaga. A significant increase in lactic acid bacteria and mesophilic aerobic populations was observed during shelf-life, reaching the maximum population levels (4–5 log10 CFU) at the end of the study (260 days). On the contrary, a rapid reduction in yeast and mould populations was reported. The use of a metataxonomic analysis based on the amplification of 16S (bacteria) and internal transcribed spacer (ITS) region (fungi) regions revealed a low diversity for both microbial groups. Lactiplantibacillus (65.05 ± 8.65% in brine vs. 58.70 ± 15.70% in fruit), Pediococcus (28.17 ± 7.36% in brine vs. 27.20 ± 15.95% in fruit), and Celerinatantimonas (4.64 ± 1.08% in brine vs. 11.82 ± 18.17% in fruit) were the main genera found among bacteria, and an increase in Lactiplantibacillus and a reduction in Celerinatantimonas populations during the shelf-life were observed. On the other hand, Citeromyces was the dominant fungi genus (54.11 ± 2.00% in brine vs. 50.91 ± 16.14% in fruit), followed by Candida (8.80 ± 2.57% in brine vs. 12.32 ± 8.61% in fruit) and Penicillium (6.48 ± 1.87% vs. 8.48 ± 4.43% in fruit). No food-borne pathogen genera were detected in any of the samples analysed, indicating the high level of food safety found in this ready-to-eat fermented vegetable. Data obtained in this work will help in the design of new strategies for the control of microbial populations during the shelf-life of Aloreña de Málaga.

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Li, Hongbo, Shuang Lv, Li Feng, Peng Peng, Liangbin Hu, Zhenbin Liu, Subrota Hati, Chitrakar Bimal, and Haizhen Mo. "Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage." Foods 11, no. 14 (July 15, 2022): 2113. http://dx.doi.org/10.3390/foods11142113.

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As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest kiwifruit and RGB value readouts from photos taken by mobile phone. Results indicated that the R to B ratio values (Central R/B) and B to G ratio values (Central B/G) of the central site of kiwifruit were strongly associated with storage time and all quality indicators. The central R/B was negatively correlated with titratable acidity, vitamin C and 2,6-Nonadienal contents and firmness and positively correlated with storage time, weight loss, soluble solids content, total soluble sugars, total plate counts and 1,3-Cyclooctadiene. We provide a novel and smart strategy to predict the shelf life and quality parameters of kiwifruit by capturing and calculating RGB values using a smartphone.

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Khaled, Sanaa, Hiba Al Wardany, and Ward Al Bast. "Lebanese Consumer Perception towards Moringa Oleifera : Sensory Evaluation of Moringa Oleifera Fortified Labneh." Turkish Journal of Agriculture - Food Science and Technology 10, sp2 (December 30, 2022): 3057–62. http://dx.doi.org/10.24925/turjaf.v10isp2.3057-3062.5649.

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Labneh is one of the most consumed dairy products in the Lebanese community, on breakfast, as a snack or on dinner, plane or mixed with herbs. Its various health benefits plus its acceptability among people makes it an important part of the Lebanese diet. In both its synthetic and homemade forms, several additives are usually incorporated to enhance its flavor and offer a variety of tastes. The problem with Labneh is its short shelf life, as well as its sensitive sensory profile. That is why most industries mix chemical additives with Labneh to prolong its shelf life and conserve its taste. The aim of this research is to preserve Labneh naturally by adding Moringa Oleifera dried leaves to extend its shelf life and inhibit rapid spoilage. Working on a natural preservation of Labneh instead of chemical preservation will be assessed by the survey’s results and prepare for studying the overall acceptability of the product by making a sensory analysis. The results of the questionnaire showed that the Lebanese community which is not totally aware of Moringa Oleifera benefits and availability, is willing to try fortified Labneh with Moringa as a new product with extended shelf life and more health benefits. The results of the sensory analysis showed that the sensory attributes of the samples with Moringa after 21 days of storage, where not significantly different than normal plane Labneh, which indicate that adding Moringa did not affect the sensory attributes of Labneh giving it more acceptability to consumers.

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Ding, Ning, Haitao Li, An Yan, Shouzhong Li, Pingyi Liu, and Wenjun Wei. "Off-field transportation and storage of corn stover with medium-high moisture content based on the multistage continuous cold roll forming method." BioResources 15, no. 4 (October 28, 2020): 9539–54. http://dx.doi.org/10.15376/biores.15.4.9539-9554.

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The moisture content of corn stover during the harvest season in the Huang-Huai-Hai region of China is approximately 50%. To achieve rapid off-field transportation and to prolong its shelf life, a method suitable for corn stover with medium-high moisture content was considered based on the stover multistage continuous cold roll forming method. An orthogonal experiment was adopted by taking the moisture content, sterilization method, and inhibitor addition method as experimental factors and taking the shelf life, percent rebound, and density of the molding blocks as the experimental indices. It was found that the steam sterilization method can prolong the shelf life of the molding block the most. The percent rebound and the density were primarily affected by the moisture content, followed by the sterilization method. A comprehensive analysis indicated that the optimal treatment mode was a moisture content of 45%, and the optimal sterilization method was steam sterilization with no inhibitor. In this mode, the molding block can be stored for 72 h without mildew with an average temperature of 32 °C and an average humidity of 48% during the day. The percent rebound was 24.3%, and the density can reach 310 kg/m3 after the completion of rebound.

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Chithra R and Mathangi Ganapathy. "Improving the post-harvest shelf-life of Abelmoschus esculentus L. using NOP-1 Octapeptide." World Journal of Biology Pharmacy and Health Sciences 12, no. 3 (December 30, 2022): 201–9. http://dx.doi.org/10.30574/wjbphs.2022.12.3.0247.

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Increasing the post-harvest shelf life of rapidly perishable vegetables is a daunting task. In the case of Abelmoschus esculentus L, pod hardening and browning of the pod ridges reduces its commercial value and nutritional worth. Different methods like, use of ethylene inhibitors like 1-methylcyclopropene (1-MCP), 1-Aminoethoxyvinylglycine (AVG); salt solutions like 1% and 2% calcium chloride (CaCl2) and application of synthetic peptide inhibitors are adopted to enhance the shelf life of rapidly perishable fruits, vegetables and flowers. This study aims to find out the efficacy of exogenous surface application of synthetically derived octapeptide NOP-1 (LKRYKRRL-NH2) treatment at concentration of 1000μM for retarding the rapid over-ripening in A. esculentus L. The A. esculentus L. pods were stored under two conditions, at ambient room temperature & at cold storage for stipulated duration. The total flavonoid, phenolic and anti-oxidant contents were investigated. It was observed that NOP-1 peptide treatment helped to maintain the quality of the pods under both ambient and cold temperatures up-to 8 days. Anti-senescence plant derived peptide (NOP-1) adopted for study was noticed to improve the storage stability in terms of maintaining the phytochemical compositions of A. esculentus L. pods. The possible mechanism could be the binding of NOP-1 peptide to the ethylene receptor (ETR-1) thus reducing ethylene perception and subsequently ethylene induced ripening. The concept is new and can be safely explored for FSSAI food regulations standards. The success of this study will give higher commercial value and prolonged shelf life for short shelf-life vegetables like Abelmoschus esculentus L.

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Koutsoumanis, Konstantinos, and George-John E. Nychas. "Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions." International Journal of Food Microbiology 60, no. 2-3 (September 2000): 171–84. http://dx.doi.org/10.1016/s0168-1605(00)00309-3.

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LEE, JU-WOON, HONG-SUN YOOK, SEONG-AI KIM, KYONG-HAENG LEE, and MYUNG-WOO BYUN. "Effects of Antioxidants and Gamma Irradiation on the Shelf Life of Beef Patties." Journal of Food Protection 62, no. 6 (June 1, 1999): 619–24. http://dx.doi.org/10.4315/0362-028x-62.6.619.

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To improve the storage safety of two types of ground beef patty popular in Korea (general beef patties and bulgogi patties), we added various antioxidants (200 ppm; including butylated hydroxyanisole, ascorbyl palmitate, α-tocopherol, and β-carotene) to typical formulations of patties, cooked the patties to 70°C, and irradiated them at a dose of 1.5 or 3 kGy. During 30 d of storage at 5°C, the number of aerobic bacteria and lactic acid bacteria were determined using total aerobic plate count and phenyl ethyl alcohol-sucrose agar, respectively. The concentration of thiobarbituric acid was also determined in each type of patty. No colonies were observed in patties irradiated at 3 kGy regardless of which antioxidant was added. In control patties and patties with butylated hydroxyanisole that were irradiated at a dose of 1.5 kGy, growth of microorganisms appeared to be more rapid than in patties with natural antioxidants. The microbiological safety of nonirradiated patties could not be ensured for a period of 20 d. Lipid oxidation was retarded in both types of patty when an antioxidant was added. Ascorbyl palmitate had the strongest antioxidant effect among the natural antioxidants. However, butylated hydroxyanisole was more effective than ascorbyl palmitate when used in an equal amount.

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Candan, A. P., J. Graell, C. Crisosto, and C. Larrigaudière. "Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene." Food Science and Technology International 12, no. 5 (October 2006): 437–43. http://dx.doi.org/10.1177/1082013206069909.

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Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

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Iacumin, Lucilla, Michela Pellegrini, Alice Sist, Giulia Tabanelli, Chiara Montanari, Cristian Bernardi, and Giuseppe Comi. "Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures." Microorganisms 10, no. 9 (September 4, 2022): 1786. http://dx.doi.org/10.3390/microorganisms10091786.

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Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and private households. In recent decades, the application of lactic acid bacteria (LAB) as bioprotective cultures has become a promising tool. In this study, we evaluated the use of four starter cultures, previously selected for their properties as bioprotective agents, for sea bass and sea bream burgers biopreservation. Starter cultures impacted the microbial populations, biochemical parameters (pH, TVB-N), and sensory properties of fish burgers, during 10 days of storage at 4 °C and then 20 days at 8 °C in modified atmosphere packaging (MAP). Also, storage time influenced the microbial and physicochemical characteristics of all the tested samples, except for TVB-N values, which were significantly higher in the uninoculated burgers. The volatilome changed in the different treatments, and in particular, the samples supplemented with starter presented a profile that described their rapid growth and colonization, with the production of typical molecules derived from their metabolism. The addition of bioprotective cultures avoided bloating spoilage and improved the sensory parameters of the burgers. The shelf life of the fish burgers supplemented with starter cultures could be extended up to 12 days.

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Passafiume, Roberta, Ilenia Tinebra, Raimondo Gaglio, Luca Settanni, Giuseppe Sortino, Alessio Allegra, and Vittorio Farina. "Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating." Coatings 12, no. 5 (May 12, 2022): 664. http://dx.doi.org/10.3390/coatings12050664.

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The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl2 reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best.

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Kitpot, Thanapon, Sujinda Sriwattana, Sergio Angeli, and Prodpran Thakeow. "Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”." Journal of Food Quality 2019 (February 27, 2019): 1–9. http://dx.doi.org/10.1155/2019/2421708.

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Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers’ acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity. The analyses were done on three types of Kaeb Moo: the first type was prepared in the lab using high-quality products, while the other two types were purchased from local markets in Thailand. It was found that rancidity variation during storage strongly depends on the frying process and product quality, as in 31 days the hexanal content only doubled (225%) in Kaeb Moo type 1, while reached 542% and 962%, in Kaeb Moo type 2 and type 3, respectively. The increase of rancidity was observed even if the peroxide values of frying oil were under the national regulation. At the end of shelf life, the properties of Kaeb Moo samples from predicting equations were as follows: 3.67–6.01% moisture contents, 0.396–0.503 µg/g MDA contents, 0.342–0.481 mg/kg hexanal contents, 50.01–60.08 kg·s linear distances (crispness), 36.01–48.83 mm rancid rating, and 43.72–45.38 mm crispness rating.

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Smits, Henk L., Menno A. W. G. van der Hoorn, Marga G. A. Goris, George C. Gussenhoven, Claude Yersin, David M. Sasaki, Wiepko J. Terpstra, and Rudy A. Hartskeerl. "Simple Latex Agglutination Assay for Rapid Serodiagnosis of Human Leptospirosis." Journal of Clinical Microbiology 38, no. 3 (2000): 1272–75. http://dx.doi.org/10.1128/jcm.38.3.1272-1275.2000.

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A newly developed latex agglutination assay for the detection of genus-specific Leptospira antibodies in human sera was evaluated. The assay is performed by mixing, on an agglutination card, serum with equal volumes of stabilized antigen-coated, dyed test and control latex beads and is read within 2 min. The latex agglutination test was evaluated with groups of serum samples from patients with leptospirosis and control patients from Hawaii, the Seychelles, Thailand, and The Netherlands. The mean overall sensitivity was 82.3%, and the mean overall specificity was 94.6%. The assay is easy to perform and does not require special skills or equipment. The reagents have a long shelf life, even at tropical temperatures. Together, these factors make the assay suitable for use even at the peripheral level of a health care system as a rapid screening test for leptospirosis.

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Ramm, G. A., L. R. Duplock, L. W. Powell, and J. W. Halliday. "Sensitive and rapid colorimetric immunoenzymometric assay of ferritin in biological samples." Clinical Chemistry 36, no. 6 (June 1, 1990): 837–40. http://dx.doi.org/10.1093/clinchem/36.6.837.

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Abstract We describe a rapid and sensitive enzyme-linked immunosorbent assay (ELISA) for quantifying ferritin in human and rat biological fluids. We used chlorophenol red beta-D-galactopyranoside as the colorimetric substrate of beta-galactosidase (EC 3.2.1.23), which is coupled to specific antibodies to either human or rat liver ferritin. The assay is sensitive (detection limit for human assay = 0.58 micrograms/L and for rat assay = 0.37 micrograms/L), accurate (average recovery for human assay = 93% and for rat assay = 92%), and precise (total CVs for human assay = 2.3-12.2% and for rat assay = 5.6-11.3%). The results correlated well with those of an established immunoradiometric technique (r = 0.99691). This assay has a prolonged shelf-life, is inexpensive, and utilizes a stable colorimetric substrate that requires relatively short incubation.

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Martin, J. F., and J. O. Hearnsberger. "Evaluation of Impedance Microbiology for Rapid Assessment of Shelf-Life and Quality of Processed Channel Catfish,Ictalurus punctatus." Journal of Applied Aquaculture 3, no. 3-4 (June 1994): 353–62. http://dx.doi.org/10.1300/j028v03n03_11.

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Hassoun, Abdo, Elena Shumilina, Francesca Di Donato, Martina Foschi, Jesus Simal-Gandara, and Alessandra Biancolillo. "Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques." Molecules 25, no. 19 (September 29, 2020): 4472. http://dx.doi.org/10.3390/molecules25194472.

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Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the quality of such highly perishable products. Freezing and frozen storage are among the most commonly applied techniques for this purpose. However, frozen–thawed fish or meat are less preferred by consumers; thus, labeling thawed products as fresh is considered a fraudulent practice. To detect this kind of fraud, several techniques and approaches (e.g., enzymatic, histological) have been commonly employed. While these methods have proven successful, they are not without limitations. In recent years, different emerging methods have been investigated to be used in place of other traditional detection methods of thawed products. In this context, spectroscopic techniques have received considerable attention due to their potential as being rapid and non-destructive analytical tools. This review paper aims to summarize studies that investigated the potential of emerging techniques, particularly those based on spectroscopy in combination with chemometric tools, to detect frozen–thawed muscle foods.

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Birlouez-Aragon, I., P. A Mas, L. Ait Ameur, N. Locquet, E. de St Louvent, and M. Zude. "Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S68—S71. http://dx.doi.org/10.17221/10614-cjfs.

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Foods are complex mixtures of macro- and micronutrients, which interact leading to oxidation, glycation and hydrolysis upon heating (sterilization, cooking) and storage. The nutritional quality and safety is consequently affected justifying the need for accurate monitoring of the evolution of the food composition during processing and in product shelf life. Classical chromatographic analysis as well as newly proposed rapid methods based on fluorescence spectrometry analyses are applied in the present study on (i) fresh and stored carrots, (ii) infant formula resembling model, (iii) heated rapeseed oil, and (iv) wheat biscuits. Fluorescence fingerprints addressing modifications in the product composition during processing were recorded and analyzed by means of chemometric methods. Fluorescence, recorded in a front-face mode on intact and crushed food, or product extracts, is very sensitive to pertinent physicochemical changes induced by heat treatment or storage. Results show the potential of non-destructively applied fluorescence spectrometry for measuring vitamin E in carrots, carboxymethyllysine in powdered infant formula models, polar compounds in rapeseed oil and hydroxymethylfurfural in biscuits. This paper presents the potential of fluorescence as a global approach of the quality of processed food.

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Dinakaran, Ammu, Ninisha Babu, Divya K. Vijayan, Maya Raman, and T. K. Srinivasa Gopal. "Development, Physiochemical characterization and Histopathological studies of Pasteurized Bilimbi (Averrhoa bilimbi L.) Syrup." International Academic Journal of Nutrition and Food Sciences 3, no. 01 (February 28, 2022): 19–29. http://dx.doi.org/10.47310/iarjnfs2022.v03i01.003.

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Averrhoa bilimbi commonly known as bilimbi, is starchy and nutritious fruit rich in ascorbic acid and minerals. The study was aimed for the development of pasteurized bilimbi syrup, a value added and shelf stable product from bilimbi and thereby increase its market value. The heat penetration characteristics during pasteurization of the syrup packed in polypropylene bottles were studied. 29% of bilimbi syrup diluted using potable water to a concentration of 21ºBrix was selected by the sensory panel to serve as ready to drink after dilution. Animal studies to detect histological changes in cardiac, renal and hepatic tissues of experimental rats fed with bilimbi syrup did not show any changes in morphology. Shelf life of the product at ambient conditions (25 to 28ºC) was determined by analyzing the physiochemical changes in the product during storage for a period of 10 months. pH increased from 3.23 to 3.75, titratable acidity decreased from 2.54 to 1.07% of oxalic acid, total sugar increased from 59.59 to 65.07g/100g and ascorbic acid decreased from 44.61 to 34.25mg/100g on the eleventh month. The color of the product showed a rapid change affecting the L* value which decreased from 49.19 to 28.25. The sensory acceptability of the product also decreased which was below the acceptable level on the 11th month. Hence shelf life of pasteurized bilimbi syrup was estimated as ten months at ambient conditions.

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Ünal, Bariş, Gulden Camci-Unal, and Ken Mahmud. "Paper-Based Microfluidic Devices: Low-Cost Platforms for Rapid Biochemical Detection." Military Medicine 186, Supplement_1 (January 1, 2021): 716–21. http://dx.doi.org/10.1093/milmed/usaa473.

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ABSTRACT Introduction We developed low-cost, portable paper-based diagnostic devices for detection of human immunoglobulin M (IgM) and immunoglobulin G (IgG) in serum without any sample preparation. These devices can be used to help identify presence of diseases, used to provide rapid results (<5 minutes), readily used by untrained personnel, employed in austere environments, configured to obtain multiplexed assays, and easily disposed of. Materials and Methods We successfully accomplished colorimetric detection of human IgG and human IgM using a sandwich-style assay within the microfluidic paper device via vertical flow immunoassay configuration. The reaction zone in the wax printed paper layer is a small circular pattern. Gold nanoparticles conjugated with anti-human IgG and IgM antibodies have been used for colorimetric detection of IgG or IgM by naked eye. Colorimetric signal can be precisely quantified through implementation of image analysis software which can be developed as an app for a smartphone. The size of the device is 2 cm × 2 cm × 1 mm. Results Colorimetric detection of human IgG was accomplished at 100 fg/mL concentration using a gold nanoparticle–conjugated anti-human IgG antibody. The developed platform has a dynamic range of IgM and IgG concentrations between 0.1 pg/mL and 100 μg/mL. These devices provided a color readout in <5 minutes using 20 µL of serum. We also demonstrated that the devices show a significant degree of ruggedness and temperature stability as they were able to provide satisfactory results (detection of 0.1 pg/mL IgG) after 14 days of long stability and shelf-life experiment at an elevated temperature of at least 50 ˚C—the shelf life can be as long as 180 days under ambient conditions for detection of 100 µg/mL IgG. Conclusions Because of the inherent simplicity of the device operation and their ease of use, there is no variation between samples and users of the device. This low-cost approach enables multiplexing with >1 measurement performed in parallel at the same time. We anticipate that because of the sensitivity, specificity, ease of use, and overall reliability, this approach will become a standard for diagnosis of diseases and health conditions.

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Journal articles on the topic 'Rapid shelf-life'

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