جستجوی مقالات مرتبط با کلیدواژه « shelf-life » در نشریات گروه « صنایع غذایی »

Recently, the use of new packaging materials and natural additives for improving the durability and preservation of foods has been increasingly considered. Edible coatings containing plant extracts lead to increase the shelf life of food, do not cause environmental contamination, and do not endanger the health of the consumer. Fish is a food rich in amino acids, vitamins and minerals, and polyunsaturated fatty acids, especially omega-3, which has made it more and more popular in the human diet. However, the presence of a significant amount of polyunsaturated fatty acids as well as easily digestible proteins has turned fish into a highly perishable commodity. Fresh seafood spoils rapidly due to the enzymatic and bacterial activities that occur after death, as well as the spoilage caused by the oxidation of polyunsaturated fatty acids and the high concentration of hematin compounds and metal ions of fish muscle, such as iron, and their pH which is close to neutral. Therefore, the use of natural coatings that can increase the shelf life of food and attract the consumers should be given more attention. Iran is the largest fishery producer in the region, thus, providing new methods to increase the shelf life of these products until the time of consumption can guarantee the safety and be effective in the economic prosperity of this industry. Therefore, the present study was designed to investigate the effect of chitosan coating along with the volatile oil of ginger plant on the shelf life of salmon fillets stored in refrigerator to reduce microbial growth, reduce chemical reactions, and increase the storage life of salmon fillets in refrigerator.

Rainbow trout fish with an approximate weight of 600 grams were purchased from the market. Fish were washed with sterile distilled water, and cut into 60-gram pieces after separating the head and tail and eviscerating. The prepated fish were randomly divided into 4 groups. The control group was without any treatment but the treatment groups were immersed in chitosan containing different concentrations of Ginger essential oils. All the samples were kept in zipped bags at refrigerator (4°C) for 15 days. Microbial tests (Mesophilic, Psychrophilic, Coliform, and Lactic acid bacteria count), chemical tests (pH, TVN, TBARS), and sensory tests (color, smell, taste, texture, and overall acceptance) were performed on days 1, 4, 7, 12 and 15. The data obtained from the microbial and chemical tests were analyzed by one-way analysis of variance and the data obtained from the sensory tests were analyzed by the Kruskal-Wallis test in Sigma Stat 4 statistical software, considering P<0.05.

 The results of bacterial tests showed that chitosan coating with ginger essential oil had a significant effect on reducing the growth of mesophilic, coliform, lactic acid bacteria and psychrophilic bacteria compared to the control and chitosangroups during 15 days of storage in the refrigerator (P<0.05). During the storage period, chitosan-treated groups containing 1.5% and 0.75% of ginger volatile oil had the best microbial quality in terms of mesophilic bacteria, Psychrophilic bacteria, lactic acid- bacteria, and coliforms. Also, in samples immersed in chitosan coating with ginger essential oil, the pH, TVN and TBARS values at the end of the storage period were significantly lower than the control and chitosan group (P<0.05). The results showed that pH, TVN, and TBARS did not exceed the defined standard for fish meat at the end of the storage period in the groups treated with ginger volatile oil. Sensory characteristicsindicated that the groups treated with chitosan coating containing ginger essential oils showed better sensory characteristics in terms of color, taste, smell, texture, and overall acceptance than the control and chitosan groups during the storage period (P<0.05).

Based on the results of the present study using the chitosan coating combined with ginger volatile oils has antimicrobial and antioxidant properties, which can reduce the oxidation of fats and microbial loads, while maintaining the organoleptic quality and increasing the shelf life of fish meat at refrigerator temperature. In comparison between treated groups, the use of chitosan along with 0.75% volatile oil of ginger is recommended, because by using a smaller amount of volatile oil, the microbial, chemical, and organoleptic properties can be kept at the standard level until the 15th day.

Cornelian cherry (Cornus mas L) fruit is very perishable and needs proper post-harvest management to reduce waste. This study was performed as a factorial experiment in a completely randomized design with three replications with the aim of increasing postharvest life and maintaining fruit quality of two Cornelian cherry genotypes KKP2 and Hir. Factors included three salicylic acid immersion treatments (0, 1 and 2 mM), four storage times (0, 10, 20 and 30 days) and two Cornelian cherry genotypes. Fruits were harvested at maturity (more than 90% redness of the skin) and healthy and uniform fruits were subjected to immersion treatments and stored for 30 days at 4 ° C. During and at the end of experiment, different physicochemical traits of fruits including soluble solids (TSS), firmness, total phenol, anthocyanin, ascorbic acid, pH and weight loss were examined at 10-day intervals. The results showed that KKP2 genotype had less firmness and TSS and more weight loss than Hir genotype. There was no significant difference between the two genotypes in terms of total acidity. The highest of pH, soluble solids and weight loss were observed in the control or distilled water treatment and salicylic acid treatment prevented the increase of these parameters. The highest levels of ascorbic acid, anthocyanin and firmness were observed in the treatment of 1 mM salicylic acid. The amount of fruit phenol in distilled water treatment was further reduced and the treatments of salicylic acid 1 and 2 mM prevented further reduction of phenol during storage. Salicylic acid treatments can be used as a promising method for increasing the firmness and extending the shelf life of cornelian cherry fruits.

Nowadays, meat and meat products consumption has increased rapidly due to their high nutritional benefits (Ansarian et al., 2022). Generally, meat is known as an important source of B vitamins and trace elements and greatly contributes to the daily intake of these micronutrients. (Nikmaram et el., 2011). High moisture and nutrient levels make veal meat highly susceptible to microbial spoilage, with aerobic conditions facilitating lipid and protein oxidation. The most important challenge related to meat products is their sensitivity to chemical and microbial spoilage, which can be delayed by using preservatives and increasing the shelf life of meat products. (Oliveira et al., 2022). Oxidative reactions of meat and meat products can cause serious risks to food safety and public health. Antioxidants can effectively retard the oxidation of lipids and proteins. (Ansarian et al., 2022). The antimicrobial activity of corn tassel extract can be attributed to the presence of high phenolic compounds such as Gallic acid, chlorogenic acid, and caffeic acid, and the antimicrobial effect of these compounds is through destroying the cell wall, blocking ion transport pathways, and preventing the synthesis of adenosine triphosphate(ATP). (Elsayed et al., 2022). Over the past few years, many researchers have attempted to prolong the shelf life of foods with a wide range of methods, among which the use of films and coatings prepared from natural products seems highly promising given the health-related problems of synthesized preservatives and the deteriorative effects of thermal. Various organic substances such as carbohydrates, lipids, and proteins can be used to develop edible films and coatings. (Lashkari et al., 2020).Microencapsulation of plant extracts using biopolymer walls due to increasing the stability of microencapsulated materials by protecting them from environmental, enzymatic, and chemical changes, providing a buffer state against pH changes, dealing with thermal changes and ionic changes, protecting against unpleasant tastes and odors, and the controlled release of micro-coated material can be used as a method to increase the shelf life (Safari et al., 2022). Among these substances, polysaccharides alone and in combination with proteins such as sesame protein isolate are highly regarded for such applications due to possessing appropriate film-forming characteristics. Basil seed is from the basil plant, which is a member of the Labiate family. This plant is originally native to Iran, Turkey, India, and other tropical regions of Asia, Africa, and Europe. Fresh or dried basil leaves are used as a seasoning all over the world and its essential oils are used in pharmaceuticals and flavorings. (Kheshtchin et al., 2022). Therefore, polysaccharides in contact with cellular fluids tend to be quickly surrounded and then decomposed, thus enabling intracellular release, in addition, the presence of hydrophilic groups in their structure, such as hydroxyl, carboxyl, and amino groups, is a useful strategy for improving the bioavailability of core compounds. (Ballesta et al., 2018). Sesame meal and isolated protein are rich in methionine (4-2.5%) and sulfur-containing amino acids (3.8-5.5%). Sesame protein consists of 80% α-globulin and 20% beta-globulin. The functional and physicochemical properties of sesame protein concentrate, and isolate, as well as its use as a food supplement for drinks and bread have been reported so far (Saini et al., 2018). Corn tassels are a waste part of the corn plant, which could be considered a great source of value products such as volatile oils, the flavonol glycosides of quercetin, isorhamnetin, vitamin K and C (Guven et al., 2016), and kaempferol and lipids. Phenolic compounds exhibit a wide range of physiological properties, such as antiallergenic, anti-artherogenic, anti-inflammatory, antimicrobial, antioxidant, antithrombotic, and cardioprotective effects. (Mohsen and Ammar 2009).

According to Iranian national standard number 2303, the ingredients in the sausage included red meat, oil, water and ice, wheat flour, starch and gluten, gums, Sodium polyphosphate, salt and spices, and onion. The raw materials were poured into a special sausage cutter and mixed, the extract of tassel nano coated with basil gum was added individually and in combination with sesame protein isolate with the highest antioxidant and antimicrobial properties and the rest of the water and ice (50%). And the machine was filled. And it was packed in Polyamide coating with food grade. The produced sausage was steamed for 60 minutes at 80°C in the cooking room until the temperature of the center of the product reaches at least 72 °C. Finally, the samples were cooled to 15°C with a cold water shower, and after reaching room temperature, they were kept at 4°C in the refrigerator until the day of the test. The factors examined in this research are physicochemical properties (pH, peroxide, TBA, TVN, release of phenolic compounds, color, organoleptic and microbial. To prepare the nanoemulsion, the extract was added at three levels of 10%, 20%, and 30% to the oil phase containing Tween 80 and sunflower oil, and was stirred for 3 minutes at 50 °C. Then, it was homogenized at different times for 5, 10 and 15 minutes using an Ultra-Turrax and at a temperature of 10°C. Basil seed gum was prepared individually and in combination with sesame protein isolate at a concentration of 30% and in ratios of 1:0 and 1:1 and stirred for 30 minutes on a magnetic stirrer. Two optimal samples with the best size from each extract were used for coating. The coating solutions were slowly added to the prepared emulsion. To further reduce the size, the prepared emulsions were subjected to probe type ultrasound for 3 minutes at room temperature, and in this way the desired nanoemulsion was prepared (Esmailzadeh Kenari et al., 2022).

The purpose of this research is to investigate the effect of antioxidant, antimicrobial properties and sensory evaluation of tassel extract coated with basil seed gum wall individually and in combination with sesame protein isolate and its effect on the shelf life of meat sausage products during storage. For this purpose, pH, peroxide, Thiobarbituric acid, and microbial tests (total count and mold and yeast) were investigated. The results of the TBA and peroxide test showed that with the passage of storage time, the amount of both factors (peroxide and TBA) in all three samples has an upward trend, and statistical data shows a significant difference between the samples. The highest amount of fat oxidation was observed in the control sample and the rate of oxidation was slower in the Nano coated samples. that this reduction rate in the extract of tassel nano-coated with a combined coating(1.78meqo2/kg) was more than the coating of basil seed gum alone (2.01meqo2/ kg). Also, the TVN factor, which is one of the factors indicating the freshness index of the product, also showed an increasing trend with the passage of time, but its amount at the end of 21 days of storage in the product containing the extract of tassel Nano-coated in the combined coating (14.9) was lower than the permissible limit (25mg/100g), and there is statistically significant difference between samples and storages day. The results of the microbial indicators showed that the addition of Nano-coated tassel extract to the sausage product leads to a decrease in the microbial load of the final product, which was the highest in the use of a combined coating. The lower microbial load in the sausage sample containing nano-coated corn tassel extract can be caused by the phenolic compounds present in the extract which is through the destruction of cell wall, blocking the ion transport pathways and preventing the synthesis of adenosine triphosphate(ATP) and the better concentration of bioactive compounds by sesame protein isolate (Elsayed et al., 2022). Also, corn tassel having low pH(acidic), caused the decrease pH in the samples and in this way it also partially prevents the growth of microorganisms. The general evaluation of the sensory index showed that the sausage sample containing the corn tassel extract coated with composite coating had higher emits than other samples and the best treatment was accepted from the evaluators' point of view.

The results of this study show that the Nano-coated corn tassel extract has good antioxidant and antimicrobial properties. So the highest amount of oxidation is related to the control sample and the lowest is related to the sample containing the extract of tassel nano-coated with a combined coating. Regarding the effect of the extract on the microbial properties of the sausage sample, the trend is according to its effect on oxidation. Also, the data obtained from the sensory evaluation showed that the sausage sample containing the extract of tassel nano-coated with a composite coating had a more favorable sensory quality compared to other samples. The evaluation of the obtained color shows that the redness of the product decreases with the passage of time and that the amount of reduction in the product containing the extract of tassel nano-coated with a combined coating is lower than in other samples.

Cucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. Therefore, pretreatments are crucial for prolonging its shelf life. Chitosan is a cationic polysaccharide and can interact electrostatically with anionic, partially demethylated pectin. Besides, chitosan has inhibitory effects on fungal rot and prevents weight loss in fruits. Pectin can form excellent films. Because of increasing demand to reduce synthetic chemicals as antimicrobial agents, substances derived from plants, such as essential oils, can play a significant role in the future.  Several essential oils and essential oil components have shown antimicrobial activity against spoilage and pathogenic microorganisms during fruit and vegetable storage. Essential oils of thyme and cinnamon contained phenolic groups have been found to be most consistently effective against microorganisms, however, essential oils are volatile and irritant. Therefore, forming an inclusion complex using b-cyclodextrin can improve solubility, control volatile, and induce off-flavors and unpleasant odor of the essential oils. The objectives of this study were to develop the microencapsulated thymol (thyme) and trans-cinnamaldehyde (cinnamon) essential oils to produce antimicrobial agents and subsequently evaluate the effectiveness of edible coating made of chitosan and pectin containing microencapsulated trans-cinnamaldehyde or thymol essential oils to improve qualitative and quantitative characteristics and shelf life of cucumber.

The inclusion complexes of trans-cinnamaldehyde and thymol in beta-cyclodextrin (CD) were prepared separately by freeze-drying. Each essential oil was dispersed in 1000 ml of beta-cyclodextrin aqueous solution (16 mmol/L, 18.15 g) in molecular ratio 1:1 (2.4 gr thymol, 2.11 gr trans-cinnamaldehyde) and mixed in a laboratory stirrer for 24 hour at room temperature , then frozen (-70 ºc) and freeze-dried (<20Pa, 48 h). Lyophilized samples were stored inside a freezer (-20 ºc) until further use. Cucumbers cv. Nagene with uniform size, appearance, ripeness and without mechanical damage or fungal contamination were selected. Then They were then sanitized by immersion in chlorine solution (150 mg/kg) for 1 min and air dried. Edible coatings were prepared as three immersion solutions of chitosan, pectin, and calcium chloride (CaCl2). The fruits were coated with pectin (1%) and chitosan (0-0.5%-1%) containing beta-cyclodextrin microencapsulated trans-Cinnamaldehyde or thymol each (0-0.25%-0.5%). After coating by chitosan, the fruits were immersed in 1% Calcium chloride solution to induce crosslinking reaction. After dipping step, fruits dried for 8 minutes at room temperature to remove the excess solution attached to the surface .Uncoated fruits served as control. Then fruits were preserved in cold storage (temperature: 10ºc; relative humidity: 90-95%) for 15 days. chemical (total soluble solids, titratable acidity) and physical (total color difference, Hardness, and weight loss) Characterization of fruits were measured immediately after harvest and after 5, 10 and15 days. Microbial tests (total count, mold, and yeast) were done at the end of preservation time. Analytical data were subjected to analysis of variance and factorial adopted completely randomized design and a Duncan comparison test was used. 

The results showed that weight loss, total soluble solids, and the total color difference increased and hardness and titratable acidity decreased gradually in all samples during cold storage (<0.05). Chitosan and essential oils slowed down this rising or decreasing trends. Interactive effects of chitosan, essential oil type, essential oil concentration, and storage time had positive effects on these quality attributes. The fruits coated with the highest concentration of chitosan (1%) and thymol (0.5%) essential oils showed the least weight loss, loss of hardness, and color change throughout 15 days of storage. Besides thymol in comparison with trans-Cinnamaldehyde was more efficient to prevent yeasts and molds on the surface of cucumber. By increasing chitosan and essential oil amounts, the ability of inhibiting microbial growth by coating is enhanced. 

The results of chemical, physical and microbial tests, showed that multi-layer coating solution containing chitosan 1% with thymol 0.5% was effective in extending the shelf life of cucumber. The combined usage of microencapsulated thymol essential oil and chitosan-based coating on cucumber could be considered a healthy and effective treatment that reduces microbial spoilage and preserves quality and color characteristics in cucumber and represents an innovative method for commercial application. Therefore, this coating can be used as an alternative to chemical fungicides to prevent fungal rot of cucumber and other fruits, however, it is suggested that more studies should be done in this field.

To increase the quality and shelf life of mango fruits (Manjifera indica cv. Langra), a factorial experiment was conducted in the form of a completely randomized design with three replications (18 fruits per replication). Mango fruits in mature green stage were harvested from a commercial mango orchard in Roodan city, Hormozgan province. The first factor was ultraviolet radiation (UV-C) with an intensity of 25 watts at three levels (0, 5 and 10 minutes), the second factor was ultrasonic radiation with a frequency of 35 kHz and a power of 280 watts at three levels (0, 3 and 6 minutes) and the third factor was storage time at five levels (0, 10, 20, 30 and 40 days). After the treatment with the mentioned proportions of UV-C and ultrasonic, the fruits were stored at 10°C and a relative humidity of 80-85%, and the sampling and the measurements were carried out at different times. Based on the results, ultraviolet and ultrasound treatments prevented the increase of L (lightness), a and b  and pH and the decrease of fruit ascorbic acid over time. In ultrasound treatments, the highest amount of ascorbic acid (11.3 mg/100 grams) was found in irradiation for three minutes. In ultraviolet treatments, the decrease of ascorbic acid with time was less than the control, but there was no significant difference between five and ten minutes. Ultrasound treatment for 6 minutes prevented the significant decrease in fruit weight. On the 40th day of storage, the lowest amount of L in fruit flesh (89.44) belonged to ultraviolet treatment for five minutes. Therefore, within 40 days of storage of mango fruit, ultraviolet treatment for five minutes due to maintaining the appearance of the fruit (L ) and ultrasound treatment for three minutes due to maintaining the maximum ascorbic acid of mango fruit are recommended.

In recent years, edible coatings have received much attention due to their functional properties and have been used for a number of food products including fruits. Apricot is one of the fruits with short shelf life. Therefore, this study aimed to increase the shelf life of apricots at refrigerator temperature using edible aloe vera coating and to investigate its physicochemical properties. For this purpose, aloe vera gel was first prepared, dried and powdered. Then 0, 1 and 2% solutions of aleo vera powder were prepared and apricots of Rajabali cultivar were dipped for 5 minutes in solutions. The apricots were then packed in polystyrene containers and stored in the refrigerator at 4±1°C and 60±5% relative humidity. The samples were removed from the refrigerator at 0, 5, 15 and 25 days after storage, and physicochemical characteristics including weight loss, acidity, pH, firmness, vitamin C, mold percentage and color components were evaluated. Finally, the results were analyzed using a completely randomized design based on factorial test. The results showed that aloe vera gel at 2% concentration was highly effective in increasing the shelf life of apricots up to 25 days and the control samples without aloe vera coating had a significant decrease in quality and up to 50% moldiness. Therefore, it can be concluded that the use of aloe eera edible coating increases apricot shelf life, preserves physicochemical properties and decreases moldiness in apricots. In this way Rajabali apricots could be preserved for 15 days at cold stores.

The use of microwaves for heating in food industry is known as a safe alternative. In this study, microwave energy at different times and powers for fresh green leaf enzyme inactivation in green tea production was used. In the first stage, the blanching times (30, 60, 90 and 120 s) in the highest power (900 w) of the microwave were applied on green leaves; and in the second stage different microwave powers (500, 600, 700, 800 and 900 w) in the best time of blanching were used on green leaves. Quality characteristics including total polyphenol, antioxidant activity, chlorophyll and sensory evaluation were determined. The data were analyzed in a completely randomized design with four treatments (in first part) and five treatments (in second part) in three replications. The results showed increasing the blanching time (90 and 120 s), caused increasing in antioxidant activity and improved the sensory properties of green tea. Green tea treated in 90 and 120 s blanching did not show a significant decrease in quality after one year of storage. As the oven power for green leaf blanching increased, the taste, aroma and total sensory scores of green tea clearly increased. The amount of chlorophyll, polyphenols and sensory properties such as taste, aroma and total sensory scores of green tea treated in 500 w power was less than that in other treats. Green leaf blanching in 120 s with a power of at least 700 w showed the best result in terms of quality characteristics of green tea and its storage properties.

Despite the development of methods to increase the shelf life and safety of food products, the economic loss caused by food spoilage is still considered one of the main challenges of  food industry. Due to the culture of the use of natural products and functional foods, the consumer's desire for natural products with extended shelf life has increased. Phenolic compounds, like many bioactive compounds, gradually become inactive and usually cause a bitter taste in food. Microliposome is one of the effective solutions to increase the stability and reduce the unpleasant taste of bioactive compounds. In this research, the Ferula leaves was extracted with ethanol and its phenolic and flavonoid properties were determined. Then, the antioxidant properties of the extract were determined by DPPH and β-carotene/linoleic acid assay at different concentration (400, 800, 1600 and 3200 PPM). Then it was added to beef burger in the form of liposomes and the oxidative, microbial and sensory characteristics and the release rate of phenolic compounds in beef burger were investigated over two weeks’ storage. The results showed that the total phenolic and flavonoid content of the Ferula leaves extract was 270.67 ± 5.8 mgGA/ g extract and 160.81±5.65 mg Quercetin/g extract, respectively. With the increase in the concentration of Ferula extract, the DPPH radical inhibition increases from 33.73 to 84.42% and β-carotene-linoleic acid from 32.56 to 74.90% at 400 to 3200 PPM. The results obtained on the shelf life of beef burger showed that the highest microbial growth and lipid oxidation were observed in the control, and the lowest one was observed in the sample containing 3200 PPM Ferula extract. Based on the oxidation test and sensory evaluation, adding microliposome of Ferula leaves extract at 1600 PPM can significantly increase the shelf life of beef burger in the refrigerator.

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

The increase in people's awareness of the negative effects of chemical preservatives has led to more research on the antimicrobial effect of plant essential oils and their potential to be used as preservative compounds. Strawberry (Fragaria   ananassa cv. qingxiang) is one of the most popular and widely consumed berries due to its taste, sweetness and healthy function. The taste of strawberry is related to its hardness, viscosity, sugars, protein, total soluble solid, titratable acidity content and minerals like P, K, Ca and Fe. It is a good source of polyphenolic compounds such as flavanols and has antioxidant activity. This, together with higher vitamin C content in strawberries, contributes beneficial effects on the maintenance of consumer health. Strawberry has higher antioxidant activities than orange, grape, banana, apple, etc. Strawberries are among the fruits sensitive to mechanical and physiological damage and have a fast metabolism and deterioration during the storage period. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage.

 The experiment was conducted in a completely randomized design, in a 5 x 4 factorial scheme (5 treatments x 4 periods evaluated), with four replications The first variable was the type of material with different concentrations in five levels including 0, 0.3%, 0.6% carvacrol, the combination of chitosan with 0.3% and 0.6% carvacrol, and the second variable was storage time in four periods including 0, 10, 20, 30 days of storage. The harvested fruits were kept at  4°C and with a relative humidity of 90±5% and parameters such as weight loss, pH, firmness of the fruit tissue, acidity (TA), soluble solids (TSS) and taste index, vitamin C, phenol and flavonoid, fruit shelf life (number of days) during the storage period were investigated and studied.

 The ANOVA results showed that the effect of the type of treatment and storage time on all investigated traits except for the firmness of the fruit texture was significant at the probability level of 1%. The fruits treated with the combination of chitosan and carvacrol 0.6% had more texture firmness, vitamin C, total phenol content and the amount of soluble solids and better shelf life than the control. In all four storage times, the highest content of total phenol (2.49 mg of gallic acid per 100 gr FW), total flavonoid (0.435 mg of Quercetin per 100 gr FW) and firmness (3.80 N) was related to the combined treatment of chitosan with carvacrol 0.6% and the lowest amount was related to the control. The firmness of the fruit tissue gradually decreased during storage, but this process was observed at a significantly slower rate in the treated fruits.

Considering the increase of 10 and 12 days of shelf life post- harvest of the combined treatment of chitosan + 0.6% carvacrol compared to other treatments and the control, hence the application of chitosan pre harvest and the use of 0.6% carvacrol edible coatings can be recommended as a safe and low-cost strategy to increase the shelf life post harvesting of 'Parus ' strawberry cultivar.

In order to the shelf-life prediction of white shrimp fillet (Litopenaeus vannamei) using Arrhenius mathematical model and Artificial Neural Network at different temperatures (-15, -25, -35, -45 °C), the qualitative changes of the fillet including salt extractable protein (SEP), K index, total volatile nitrogen bases (TVB-N), peroxide index (PV), barbituric acid (TBARS), electrical conductivity (EC) and sensory evaluation (SA) were investigated. For the Arrhenius model, the relative error range between the measured and predicted values for the quality factors i.e. TVB-N, SA, EC, TBRAS, K and SEP was -73.17-15.12, -2.54-13.04, -6.47-1.62, -0.81-0.00, -25.99-2.02, -5.59-0.82%, respectively. Regarding to Artificial Neural Network model, the relative error range between the predicted and measured values for the quality factors TVB-N, SA, EC, TBRAS, K and SEP were 0.00, 0.00, -0.38-0.00, 0.00, 0.00 and -0.08-0.03%, respectively. The MSE values of the Artificial Neural Network model were lower than the Arrhenius model in most of the qualitative factors. The R2 of the frozen shrimp quality factors of the Artificial Neural Network model was higher than the Arrhenius model, except for the SA factor. The artificial neural network model was able to better show the trend of changes in the quality of shrimp stored during the 6 months of the freezing period, at of -15 to -45 °C, compared to the Arrhenius model.

Prangos ferulacea is a plant that has been used in traditional medicine for its therapeutic properties. The present study was conducted to investigate the antifungal effect of P. ferulacea aqueous extract on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani. The antifungal methods used were disc diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). The extract concentrations used in the study were 20, 40, 60, and 80 mg/mL. The study found that the antifungal effect was concentration-dependent and increased with concentration. S. cerevisiae was the most sensitive species to the extract while F. solani was the most resistant. At 80 mg/mL, the inhibition zones for S. cerevisiae were found to be 11.90 mm and 13.00 mm in disc diffusion agar and well diffusion agar methods, respectively. The corresponding zones were 9.60 mm and 10.20 mm for F. solani, respectively. In the combined mode (interaction) of P. ferulacea aqueous extract with nystatin antibiotic, synergistic mode was observed for all fungal strains. The MIC and MFC values for S. cerevisiae were 32 and 128 mg/mL, respectively. The MIC and MFC results for F. solani were found to 256 and > 512 mg/mL, respectively. The results of this study showed that P. ferulacea aqueous extract could be used as a natural antifungal agent to inhibit the growth of pathogenic fungi on fresh fruits and vegetables.

In this study, the effect of edible coating based on Lallemantia iberica seed mucilage (LISM) with different contents (0, 0.5, 1, 1.5 and 2% vol/vol) of Citrus paradise essential oil nanoemulsion (CPN) was investigated on the microbial, chemical, and sensory qualities of lamb slices during cold storage. The antimicrobial results showed that at the end of the storage period, the lowest number of total viable bacteria (6.26 log CFU/g), psychrotrophic count (3.28 log CFU/g), Escherichia coli (0.95 log CFU/g), Staphylococcus aureus (0.87 log CFU/g) and fungi (1.12 log CFU/g) were observed in LISM+2% CPN sample. The highest and lowest pH at the end of the storage period were related to uncoated samples (6.42) and LISM+2%CPN (5.65). The amount of peroxide number and thiobarbituric acid in the control and LISM+2%CPN samples were 11.60 meq O2/kg and 1.20 mg MDA/kg and 5.40 meq O2/kg and 0.59 mg MDA/kg, respectively, after 9 days of cold storage. The meat color (L*, a*, b*) was also preserved by edible coating containing C. paradise essential oil nanoemulsion (LISM+CPN). The addition of nanoemulsion in edible coating increased sensory scores such as aroma, color, texture, and overall acceptance of lamb slices, especially on the last day of cold storage. The obtained results suggest the LISM+CPN edible coating as a solution for retarding the chemical and microbial spoilage of lamb slices.

Today, the desire to use ozone as a strong antimicrobial compound, cost-effective, and eco-friendly innovation, has increased to increase the shelf life of food products. This study was conducted in order to evaluate the chemical and microbial properties of thermally pasteurized skim milk treated with pressurized ozone injection at concentrations of zero, 1.5, 5, and 10 ppm. The chemical, microbial and sensory characteristics of the treated milk samples were evaluated on days 0, 4, 7 and 15 of storage in the refrigerator. The total viable count (TVC) in the treated samples with ozone compared to the control had a noticeable decrease in all storage days. The highest antimicrobial effect was observed on the 15th day of storage with 10 ppm ozone and the lowest effect was observed on the 4th day with 1.5 ppm ozone. However, there was no significant difference in pH (6.8-6.88) and acidity (0.16-0.18) between treated and control samples. Although the peroxide number (PV) in the treated samples and the control samples was higher than the standard, but its reduction was evident in the treated samples compared to the control samples. Also, by comparing the sensory characteristics among the samples, no significant differences were observed. In general, treatments with 5 and 10 ppm ozone had the best efficiency in increasing the shelf life of pasteurized milk. According to the results, ozone can be used as an auxiliary method to increase the effectiveness of thermal processes in pasteurization and increase the shelf life of milk.

The effects of Satureja rechingeri essential oil (Sr-EO), sodium dodecyl sulfate (SDS) and citric acid on increasing the shelf life of chicken fillets during refrigerated storage were investigated. The treatments included 28 chicken fillets divided into four groups, with three replicates each. Each group was immersed in a solution containing normal saline (control), 0.5% Sr-EO, 0.5% Sr-EO + 0.5% SDS, or 0.5% Sr-EO + 0.5% SDS + 0.1% citric acid for 15 min and refrigerated for 15 days. Bacterial quality (mesophilic and psychrophilic total counts), chemical analysis (pH, TBA, and TVN), and sensory evaluation were performed on days 0, 3, 6, 9, 12, and 15. The bacterial load of mesophilic and psychrophilic bacteria increased over time for all four groups, but the number of bacteria in Sr-EO + SDS + citric acid group for mesophilic microbial index and in Sr-EO + SDS group for psychrophilic microbial index was less than that in other samples. At the end of storage time, the highest TVN value was observed for control group (41.06 ± 8.29 g / 100 g) and the lowest value (33 mg / 100 g) was found for Sr-EO+SDS +citric acid group followed by Sr-EO+SDS and Sr-EO groups. There were no significant differences in the TBA value and pH between the treatment and control samples. The control group showed undesirable and unacceptable sensory properties on day 6 whereas the sensory factors of Sr-EO and SDS+Sr-EO groups were within the optimal range of consumer acceptance until days 9 and 6, respectively. The results showed that compared to controls, the SDS+Sr-EO solution was more effective in extending the shelf life of refrigerated chicken fillets to four days. This type of combined treatment could be a useful way to increase the refrigerated storage time of chicken meat.

Strawberry is a non-climacteric fruit, but its high post-harvest respiration rate results in a rapid spoilage at room temperature. The aim of this study was to evaluate the application of biodegradable coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil in post-harvest protection of strawberry fruit at 4 °C. Strawberry coating treatments included control sample, mucilage without essential oil, mucilage containing 0.5% essential oil, mucilage containing 0.75% essential oil, and mucilage containing 1% essential oil. Physicochemical (total soluble solids, pH, acidity, and hardness), microbial (mold and yeast), and sensory (color, odor, texture, and overall acceptance) properties of the fruits were studied on days 1, 4, 7 and 10 of storage. The treatments containing essential oil had a positive effect on post-harvest quality of strawberries. Although the quality of samples decreased by storage time, compared with the control sample, mucilage coating containing 1% essential oil prevented severe changes in acidity, pH, hardness, fungi count, and sensory properties of the samples during the storage period and it was selected as the best treatment. In general, samples coated with L. sativum seed mucilage containing C. zeylanicum essential oil showed the highest overall acceptance compared to the control sample due to low microbial load and preservation of texture and flavor compounds. Therefore, the edible coating based on L. sativum seed mucilage and C. zeylanicum essential oil can be used to increase the shelf life of other food products.

Cold plasma is one of the ways to increase useful life in the food industry, which reduces pollution. The aim of this study was to investigate the increase in the shelf life of lemons prepared with cold plasma. The samples were subjected to cold plasma treatment using two gases (argon and air) for a period of 0, 5, 10 and 20 minutes on the surface of lime, which reduced yeast and copy italicum 1 to 99%. The results of microbial analyzes revealed that within five minutes under the plasma treatment of argon cold gases and  air, the microbial load reduced by 99% and had the least effect on the physical and appearance properties of the lime product. After applying the treatment, the samples were free of coliform and P. italicumon mold. Examining the physical properties of lime (texture and weight) showed that the effect of gas type had a significant effect on these indicators. The increase in plasma treatment time in six minutes and atmospheric pressure was significantly different (p<0.05). Examining the type of gas and its effect on the treatment showed that the type makes a significant difference and about ten percent of the effectiveness of argon gas is slightly higher than air. It will be a suitable and low-cost method for sterilizing and pasteurizing limes in order to preserve them.