Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions.

This study evaluated Listeria monocytogenes cross-contamination between inoculated fruits, waxing brush, and uninoculated fruits during apple wax coating and investigated the fate of L. monocytogenes on wax-coated apples introduced via different wax coating schemes. There were 1.8-1.9 log10 CFU/apple reductions of L. monocytogenes on PrimaFresh 360, PrimaFresh 606, or Shield-Brite AP-450 coated apples introduced before wax coating after 6 weeks of ambient storage (22 °C and ambient relative humidity). L. monocytogenes showed a similar trend (P > 0.05) on waxed apples under cold storage (1 °C and ∼ 90% relative humidity); there were 1.8-2.0 log10 CFU/apple reductions of L. monocytogenes during the 12 weeks of cold storage regardless of wax coating type. For cross-contamination study, a waxing brush was used to wax one inoculated apple (6.2 log10 CFU/apple); then, this brush was used to wax five uninoculated apples in a sequence. There were 3.7, 3.5, 3.3, 2.9, and 2.7 log10 CFU/apple and 3.6 log10 CFU/brush of L. monocytogenes transferred from the inoculated apple to uninoculated apple 1 to apple 5, and the waxing brush, respectively. The die-off rate of L. monocytogenes on wax-coated apples contaminated during wax coating was not significantly different from that contaminated on apples before wax coating, and 1.8-1.9 log10 CFU/apple reductions were observed during the 12 weeks of cold storage. The application of wax coatings, regardless of wax coating type, did not impact the survival of endogenous yeasts and molds on apples during ambient or cold storage. L. monocytogenes transferred onto waxing brushes during wax coating remained relatively stable during the 2-week ambient holding. Fungicide application during wax coating reduced (P < 0.05) yeast and mold counts but had a minor impact (P > 0.05) on the survival of L. monocytogenes on apples after 12 weeks of cold storage. Collectively, this study indicated that a high cross-contamination risk of L. monocytogenes during apple waxing, and L. monocytogenes on wax-coated apples introduced via different scenarios is stable during subsequent cold storage, highlighting the need for potential intervention strategies to control L. monocytogenes on wax-coated apples.

Eco-Friendly Straws: A Fusion of Soy Protein Isolate and Cassava Starch Coated with Beeswax and Shellac Wax.

This research aimed to produce eco-friendly straws using soy protein isolate (SPI) and cassava starch (CS) at different ratios by the extrusion technique and by coating with beeswax and shellac wax. Three straw formulations (F) (F1: 24.39% SPI-24.39% CS; F2: 19.51% SPI-29.37% CS; and F3: 14.63% SPI-34.15% CS) were prepared, incorporating glycerol (14.6% w/w) and water (36.6% w/w). After extrusion and drying at 80 °C for 20 h, visual assessment favored F2 straws due to smoother surfaces, the absence of particles, and enhanced straightness. For the physical property test, the straws were softened in pH buffer solutions for 5 min. To simulate practical application, mechanical bending strength was studied under different relative humidity (RH) settings. Water absorption reduced the strength as RH increased. F2 straws outperformed other formulations in bending strength at 54% RH. For hydrophobic coatings, F2 was chosen. Beeswax- and shellac wax-coated straws displayed negligible water absorption and sustained their integrity for over 6 h compared to uncoated straws. This study shows that extrusion and natural coatings may make sustainable straws from SPI and CS. These efforts help meet the growing demand for eco-friendly plastic alternatives, opening up new options for single-use straws.

Managing Postharvest Losses of Vegetables and Fruits: A Methodological Review.

Vegetables and fruits are highly perishable agricultural commodities cultivated all over the world. However, inadequate handling practices have led to significant postharvest losses of these agricultural commodities, as well as the wastage of valuable resources, such as time and money. Hence, it can be observed that cultivators often experience significant financial setbacks as a result of inadequate comprehension regarding the nature and origins of these losses, insufficient preservation practices, and ineffective approaches to transportation and marketing. In addition, the utilization of suitable chemical agents during both the pre- and postharvest phases has the potential to prolong the shelf life of agricultural products. This preservation technique safeguards vegetables and fruits from pathogenic organisms and other forms of environmental harm, thereby enabling their availability for an extended duration. Therefore, this review proposes a methodology for managing fruits and vegetables postharvest to minimize losses and optimize returns.

The molecular mechanism on suppression of climacteric fruit ripening with postharvest wax coating treatment via transcriptome.

Wax coating is an important means to maintain fruit quality and extend fruit shelf life, especially for climacteric fruits, such as apples (Malus domestica). Here, we found that wax coating could inhibit ethylene production, chlorophyll degradation, and carotenoid synthesis, but the molecular mechanism remains unclear. The regulatory mechanism of wax coating on apple fruit ripening was determined by subjecting wax-treated apple fruits to transcriptome analysis. RNA-seq revealed that 1,137 and 1,398 genes were upregulated and downregulated, respectively. These differentially expressed genes (DEGs) were shown to be related to plant hormones, such as ethylene, auxin, abscisic acid, and gibberellin, as well as genes involved in chlorophyll degradation and carotenoid biosynthesis. Moreover, we found that some genes related to the wax synthesis process also showed differential expression after the wax coating treatment. Among the DEGs obtained from RNA-seq analysis, 15 were validated by quantitative RT-PCR, confirming the results from RNA-seq analysis. RNA-seq and qRT-PCR of pear (Pyrus ussuriensis) showed similar changes after wax treatment. Our data suggest that wax coating treatment inhibits fruit ripening through ethylene synthesis and signal transduction, chlorophyll metabolism, and carotenoid synthesis pathways and that waxing inhibits endogenous wax production. These results provide new insights into the inhibition of fruit ripening by wax coating.

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation.

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

Targeted and Stimulus-Responsive Delivery of Surfactant to the Oil-Water Interface for Applications in Oil Spill Remediation.

The use of chemical dispersants is a well-established approach to oil spill remediation where surfactants in an appropriate solvent are contacted with the oil to reduce the oil-water interfacial tension and create small oil droplets capable of being sustained in the water column. Dispersant formulations typically include organic solvents, and to minimize environmental impacts of dispersant use and avoid surfactant wastage it is beneficial to use water-based systems and target the oil-water interface. The approach here involves the tubular clay minerals known as halloysite nanotubes (HNTs) that serve as nanosized reservoir for surfactants. Such particles generate Pickering emulsions with oil, and the release of surfactant reduces the interfacial tension to extremely low values allowing small droplets to be formed that are colloidally stable in the water column. We report new findings on engineering the surfactant-loaded halloysite nanotubes to be stimuli responsive such that the release of surfactant is triggered by contact with oil. This is achieved by forming a thin coating of wax to stopper the nanotubes to prevent the premature release of surfactant. Surfactant release only occurs when the wax dissolves upon contact with oil. The system thus represents an environmentally benign approach where the wax coated HNTs are dispersed in an aqueous solvent and delivered to an oil spill whereupon they release surfactant to the oil-water interface upon contact with oil.

The reduction of Salmonella on chicken skin by the combination of sodium dodecyl sulfate with antimicrobial chemicals and coating wax microemulsions.

Chickens with high populations of various microorganisms arrive at processing facilities. Salmonella species are one of the important foodborne pathogens commonly found in poultry products. Various intervention strategies are implemented during poultry processing to reduce microorganisms in the products, including pre-scald bird brushes, multi-stage scalding, antimicrobial applications, etc. In this study, the effects of adding sodium dodecyl sulfate (SDS) to chlorine (Cl) and peracetic acid (PAA) against Salmonella were investigated. In addition, the efficacy of wax coating the skin to reduce Salmonella attachment was studied. Skin samples were collected following the 4 different methods of (1) euthanized-dry hand-de-feathered carcasses, (2) carcasses rinsed in tap water and mechanically de-feathered, (3) carcasses soft scalded and mechanically de-feathered, and (4) from carcasses hard scalded and mechanically de-feathered. It was shown that 0.5% SDS was able to reduce Salmonella both loosely (34, 28, 42, and 13%, respectively) and firmly (29, 39, 32, and 53%, respectively) attached in the 0.005% Cl-treated samples, but did not increase antimicrobial efficacy of 0.2% PAA. Moreover, carnauba wax coating significantly (P ≤ 0.05) reduced Salmonella attachment on all 4 types of chicken skins, 1.57, 0.71, 0.74, and 0.84 log cfu/sample on dry hand de-feathered, tap water rinsed, soft-scalded and hard-scalded chicken skins, respectively. Beeswax coating did not affect Salmonella attachment regardless of types of chicken skins. Overall, the addition of SDS improved antimicrobial activity of Cl, but not for PAA. Moreover, carnauba wax coating was an effective intervention to reduce Salmonella on chicken skin.