Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients

Improving Barhi date shelf life with cellulose nanocrystals/cinnamon oil Pickering emulsion incorporated into sodium alginate-based films

This study developed sodium alginate-based films enhanced with cinnamon essential oil (CNEO) Pickering emulsions stabilized by cellulose nanocrystals (CNC) at concentrations of 0.5 %, 1.0 %, and 2.0 %. The films were characterized for their physical, thermal, mechanical, optical, and antimicrobial properties and evaluated for their ability to preserve Barhi dates during storage. The CNC 2.0 % film showed better water vapor barrier properties, with a 42.23 % decrease in water vapor permeability, increased hydrophobicity, and enhanced moisture retention in stored products, which reduces moisture transfer and textural degradation. The controlled release of CNEO from the films ensured prolonged antimicrobial activity, effectively reducing yeast and mold growth by over 60 %. Furthermore, the films extended the shelf life of Barhi dates, preserving firmness and quality. These results highlight CNC-stabilized films as sustainable, eco-friendly packaging materials that address food safety and environmental concerns.

Quality Attributes of Cold-Stored Khalal Barhi Dates Treated with Guava Leaf Extract and/or Lactic Acid as Natural Preservatives

The use of natural ingredients to preserve the quality of fresh fruits is a promising approach to healthier products and a more sustainable industry. The present study was carried out to assess the effect of lactic acid (LA) and guava leaf extract (GLE) as natural preservatives on the quality parameters of Khalal Barhi dates. Physicochemical properties, antioxidant activity, color parameters, firmness, sensory properties, and yeast and mold counts of date fruits were evaluated during five weeks of storage at 4 ± 1 °C. The bioactive compounds in GLE were estimated by HPLC, which exhibited that GLE contains significant amounts of bioactive compounds, mainly, phenolics and flavonoids. With prolonged storage, the moisture content decreased, while the total soluble solids (TSS) increased in all samples. Similarly, a slight decrease in the pH with a concomitant increase in titratable acidity (TA) was observed throughout the storage. Generally, the samples treated with natural preservatives revealed lower changes in moisture content, TSS, pH, and TA than the control. The results exhibited decreased total phenolic content (TPC) and antioxidant activity for all samples with extended storage. The GLE and LA + GLE treatments significantly (p < 0.05) increased TPC and antioxidant activity on day 0 and preserved higher values of both during storage. Additionally, a decrease in the L* and b* values with an increase in the a* values of all samples was observed with advancement of storage. The LA + GLE treatment minimized the changes in color parameters and maintained higher firmness values during storage. Similarly, the sensory properties of all samples decreased with prolonged storage, but insignificant (p > 0.05) differences were found among the samples. Dipping treatments inhibited microbial growth over time, with the lowest yeast and mold counts achieved by the LA + GLE treatment. It can be concluded that the LA + GLE treatment has a protective effect on Khalal Barhi dates by minimizing post-harvest changes and decreasing the microbial load.

Advances Postharvest Preservation Technology

Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits [...].

Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits

The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36–68.43 to 62.13–63.11%) and an increased soluble solids content (from 27.16–27.24 to 31.45–33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00–6.28 to 4.89–5.29) with an increase in acidity (from 0.12–0.14 to 0.23–0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22–12.36 to 3.19–5.17 mg GAE/g) and antioxidant activity (from 44.11–68.26 to 23.84–38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87–55.92 to 41.68–45.68) and b* (from 36.25–37.09 to 23.59–25.42) values of all samples, while the a* value of all samples increased (from 1.29–1.40 to 2.22–2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21–8.66 to 6.71–7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers' extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage. It was found that the presence of a mallow extract had a positive effect on the fungicidal and yeasticidal activities of the X and C coatings. The loaves were evaluated for their physical (moisture, color), textural (firmness and crumb firming kinetics) and microbiological characteristics. The coatings (P, X and C) with mallow extract had the strongest moisture-retaining effect on the loaves' crumb. The coatings with X and with P (with/without mallow extract) significantly slowed down the crumb firming process, and the value of the rate constant for the crumb firming (k) is the lowest for the X coating-0.1815 day^-1. The smallest changes in the crust color were reported when mallow-based coatings were used. They have also been proven to have the lowest microbial load when they are stored for up to three days. This study shows that polysaccharide edible coatings with an active mallow component have significant potential to extend the shelf life of bakery products.

Response Surface Methodology (RSM) Optimization of the Physicochemical Quality Attributes of Ultraviolet (UV-C)-Treated Barhi Dates

Barhi date fruit is one of the most important fruits that has high consumer preference and market value at the Khalal maturity stage. However, this stage is very short and the fruit is vulnerable to decay and the ripening process under improper handling and storage conditions. Thus, the purpose of this study was to evaluate the feasibility of utilizing ultraviolet (UV-C) as a method to preserve the qualitative features of Barhi dates under various storage circumstances. The core of this study was defining the best conditions for UV-C treatment of Barhi dates, which was accomplished using a response surface methodology (RSM) model with a central composite, rotating four-factors-mixed-levels design (CCRD). The impacts of independent variables [UV-C exposure time (1, 2, 3, 4 min), UV-C dose (1, 3, 5, 7 kJ/m²), storage time (1, 6, 11, 16, 21 days) and storage temperature (1, 5, 15, 25 °C)] on the moisture content (MC), total soluble solids (TSS), total color changes (E), firmness, total phenolic content (TPC), total viable count (TVC), DPPH antiradical activity, fructose and glucose were investigated. The results revealed that the optimum UV-C treatment and storage settings for keeping the quality features of the dates were the UV-C exposure period and dosage of 1 min and 2.07 kJ/m², and the storage time and temperature of 18 days and 12.36 °C, respectively. At the optimum conditions, the values of 59.66% moisture content, 38.24% TSS, 60.24 N firmness value, 48.83 ΔE, 0.07 log CFU/g TVC, 5.29 mg GAE/g TPC, 56.32% DPPH antiradical activity, 6.87 g/100 g fructose and 14.02 g/100 g glucose were comparable predicted values demonstrating the suitability of the used RSM models. Overall, the perfect UV-C treatment and storage circumstances for extending the storability and shelf life and maintaining the quality features of Barhi dates were identified in this study.

Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage

This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. The highest values of moisture content, total soluble solids (TSS), pH, total phenolic contents (TPC), DPPH radical scavenging activity, yellowness (b*), and hardness were found in coated samples, which also showed the lowest values of the lightness (L*), greenness (a*), total viable count (TVC), yeast and mold counts, and acidity (p ≤ 0.05). Uncoated cucumber samples showed the highest (p ≤ 0.05) levels of acidity, lightness, greenness, TVC, and yeast and mold count. During storage, concomitant (p ≤ 0.05) reduction in moisture, TSS, pH, TPC, DPPH radical scavenging activity, L*, a*, b*, and hardness along with concurrent (p ≤ 0.05) increment in acidity, TVC, and yeast and mold count were evident in all cucumber samples. Interestingly, the changes in the aforementioned attributes were minimal in functionally coated samples in comparison to uncoated ones, suggesting the potential of OCE and OPE to preserve quality attributes of cucumber during cold storage.