Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants.

Amorphous solid dispersions (ASDs) represent an important approach for enhancing oral bioavailability for poorly water soluble compounds; however, assuring that these ASDs do not recrystallize to a significant extent during storage can be time-consuming. Therefore, various efforts have been undertaken to predict ASD crystallization levels with kinetic models. However, only limited success has been achieved due to limits on crystal content quantification methods and the complexity of crystallization kinetics. To increase the prediction accuracy, the accelerated stability assessment program (ASAP), employing isoconversion (time to hit a specification limit) and a modified Arrhenius approach, are employed here for predictive shelf-life modeling. In the current study, a model ASD was prepared by spray drying griseofulvin and HPMC-AS-LF. This ASD was stressed under a designed combinations of temperature, relative humidity and time with the conditions set to ensure stressing was carried out below the glass transition temperature (Tg) of the ASD. Crystal content quantification method by X-ray powder diffraction (XRPD) with sufficient sensitivity was developed and employed for stressed ASD. Crystallization modeling of the griseofulvin ASD using ASAPprime® demonstrated good agreement with long-term (40 °C/75 %RH) crystallinity levels and support the use of this type of accelerated stability studies for further improving ASD shelf-life prediction accuracy.

During the last decades, the consumption of bamboo sprouts (Phyllostacys edulis) has increased because they are considered a \"superfood\". However, this product is characterized by a short shelf life due to the deterioration in quality parameters. The aim of this study was to investigate the application of two modified atmosphere packaging (MAP) systems (MAP1: 2% O2, 5% CO2, 93% N2 and MAP2: 3% O2, 7% CO2, 90% N2) to fresh-shelled ready-to-eat bamboo sprouts and compare these packaging systems with vacuum packaging during storage for 28 days at 4 °C using heat-sealable polyamide and polyethylene (PA/PE) trays. Several chemical-physical parameters (moisture content, water activity, pH, headspace composition, and firmness) were monitored, as well as CIELab colorimetric parameters and microbial growth. The quantification of selected organic acids was performed via UHPLC. Mathematical kinetic models were applied to study the evolution of total phenol (TPC), flavonoid (TFC), and carotenoid content (TCC) during storage. The evolution of antioxidant potential investigated by ABTS, DPPH, and β-carotene bleaching tests was also assessed. Results showed that at the end of the storage period, significant variations in the colorimetric parameters are detectable between the sprouts apical portion and the basal one, regardless of both applied MAPs. A linear reduction in both DPPH and ABTS radical scavenging activity was evidenced during storage, regardless of the type of packaging applied. In DPPH test samples packaged in MAP after 28 days of storage, they retain good antioxidant activity, whereas in vacuum, this activity is reduced by 50% compared to the initial value (IC50 values from 24.77 to 32.74 μg/mL and from 24.77 to 71.12 μg/mL for MAP2 and vacuum, respectively).

Dengue is caused by a mosquito-transmitted flavivirus. The disease is now endemic to many tropical and subtropical regions, manifesting as approximately 96 million symptomatic cases of dengue each year. Clinical trials have shown TAK-003 (Qdenga®), a live attenuated dengue tetravalent vaccine, to be well-tolerated, immunogenic, and efficacious in adults with no prior exposure to dengue virus infection living in non-endemic regions, as well as in adults and children living in dengue-endemic areas. This open-label, single-arm phase 3 trial (NCT03771963) was conducted in two dengue non-endemic areas of the USA, and it evaluated the immunogenicity and safety of naturally-aged TAK-003 administered to adult participants. Overall, the immunogenicity data from this trial are consistent with those reported from other TAK-003 phase 2 and 3 trials, and the safety data are consistent with the broader integrated safety data analysis. The data show that naturally-aged TAK-003 had a well-tolerated reactogenicity and adverse events profile when administered in the second half of its clinical 24-month shelf-life and that it still elicited an immune response that persisted up to 6 months after the second dose against all four dengue serotypes, with no important safety risks identified during the trial.

Prussian blue insoluble (PB) is an antidote for decorporation of radioactive and non-radioactive isotopes of thallium and cesium. Its dosage in the form of capsules, Radiogardase-Cs, is a United States Food and Drug Administration approved formulation since 2003. In India and many other countries, this drug is not available and in case of requirement it is imported from US or Europe. The author has worked extensively to make PB capsules available in India. The drug was recently approved by the Indian drug regulatory agency, Central Drugs Standard Control Organisation and is now available commercially in India. However this drug needs special attention as it is an orphan drug with limited requirement. The post-approval phase of this drug poses a different set of challenges and the author has highlighted some key issues with probable approaches for post-approval product management.

A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. Carnobacterium maltaromaticum was dominant in vacuum packaging conditions and showed potential for inhibiting Listeria monocytogenes. For natural preservatives, L. monocytogenes required higher inhibitory concentrations in vitro when compared to the 10 spoilage bacteria isolated from fresh salmon fillets, presenting a minimum inhibitory concentration (MIC) of 0.13% for oregano essential oil (OEO), 10% for lemon juice, 50 mg mL-1 for garlic powder, and >10% for NaCl. A good bacteriostatic and bactericidal effect was observed for a mixture containing 5% NaCl, 0.002% OEO, 2.5% lemon juice, and 0.08 mg mL-1 garlic powder. Finally, using the salmon medium showed an adequate correlation with the commercial culture medium.

The efficacy and applicability of Plasma Activated Ice (PAI) -produced by cold atmospheric plasma (CAP) technology- on microorganisms and quality characteristics of perishable fresh sea bream (Sparus aurata) fillets, were evaluated. The changes in microbiological load and quality characteristics of fish fillets were investigated during storage with ice from deionized water (Control), PAI and ice from artificially produced water (Artificial) of H2O2 concentrations equal to those of PAI. Fresh sea bream fillets were packed under ice flakes (produced from PAI or Artificial or Control) on layers (as typically done in the relevant industry) and stored at 0.5 °C for 27 days. PAI application inhibited significantly the growth of microbial load of the fillets resulting in reduced growth rates while simultaneously significantly retarded the quality deterioration compared to the other disinfectant media. The use of PAI (with 10 mg/L H2O2) led to a 11-day and 6-day extension, i.e., 2-fold and a ∼ 1.5-fold extension, of the fillets shelf-life compared to the samples treated with Control and Artificial ice, respectively. The results proved the efficiency of PAI in extending the shelf-life of perishable foods during storage (or/and transportation), by validating its antimicrobial properties and cooling capacity.

Basil (Ocimum sp.) is one of the world\'s most famous culinary fresh herbs, characterized by rapid growth that makes it particularly suitable for hydroponic cultivation. This study aimed to evaluate the adaptability of six types of basil to a closed-loop hydroponic system (floating raft system) and their post-harvest performance. Twenty-three days after transplantation, productivity, morpho-physiological performance, and mineral profile (by ion chromatography) were evaluated. At 3, 6, and 9 days after harvest, the loss of water from the from leaves stored at 10 °C in the dark was evaluated. Although the total fresh production of Thai, Mexican, and Genovese did not differ significantly, the latter provided a higher fresh leaf weight (16.52 g of plant-1) despite a lower leaf number (30.06 n. of plant-1). Nine days after harvest, Thai and Mexican showed the lowest water loss. Although Mexican Purple had the lowest net CO2 assimilation, it accumulated the highest concentration of ascorbic acid (909.41 mg 100 g fw-1).

Maple water (maple sap) products are produced from sap tapped directly from maple trees, but there is confusion and lack of industry consensus and consumer knowledge as to what constitutes \'authentic\' maple water. With an immense potential for growth in the multi-billion dollar functional beverage market, the market promotion of maple water products hinges on establishing standards of identity (SI), which are currently lacking. Herein, we aim to provide publishable SI and compositional chemistry findings of maple water. The chemical composition (including polyphenols, sugars, amino acids, and organic acids) of a pasteurized maple water was monitored over a 12-month (at 0, 4, 8, and 12 months) shelf-life. Furthermore, LC-MS/MS and molecular networking-based methods were developed to identify the phytochemical profile of a maple water extract (MWX) and to compare it to a previously chemically characterized phenolic-enriched maple syrup extract (MSX). Both MSX and MWX have similar phytochemical profiles and chemical characteristics. In addition, MSX and MWX showed moderate antioxidant capacity (in free radical scavenging and anti-tyrosinase assays) and anti-inflammatory effects (in soluble epoxide hydrolase and cyclooxygenase-2 inhibition assays). Our findings provide critical information on the SI and stability (in chemical composition) of maple water, which will help define, authenticate, and distinguish it from other functional beverages, thereby positioning the maple industry for promotion and growth in this market sector.

The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO2. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N2 (100%), CO2 (100%), Mix CO2/N2 (70% CO2, 30% N2), Mix CO2/Ar (70% CO2, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO2, N2, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO2/N2 and Mix CO2/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.