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Applied Sciences
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Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects...
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Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects 2nd Edition

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 August 2025 | Viewed by 2101

Special Issue Editors

Dr. Marta Chmiel

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Interests: meat packaging; meat storage; food quality; meat quality defects
Special Issues, Collections and Topics in MDPI journals
Dr. Lech Adamczak

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: meat quality; meat composition; meat products quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is a great pleasure to introduce you to a new Special Issue of Applied Sciences, which intends to highlight the latest advances and prospects in food storage, spoilage, and shelf life.

Only a small percentage of food is consumed immediately after being produced. It more often requires confectioning, packing, and therefore storage in appropriate conditions, ensuring the longest possible shelf life. Food spoilage as a result of chemical and microbiological changes is the main topic of many current studies. These processes cause significant economic losses in the food industry, trade, and retail. The results of the latest research and achievements in the field of limiting the negative changes occurring in food during its storage should therefore be widely disseminated.

Manuscripts submitted to this SI may cover, but are not limited to, the following topics: changes in the quality parameters of food packed with different methods during storage (including vacuum and modified atmosphere packaging systems as well as active, intelligent, and antimicrobial packaging systems), the influence of edible packaging (films and coatings) on the shelf life of food, the influence of storage conditions on the spoilage as well as shelf life of food, shelf life simulation, including commercial conditions, the shelf life of food as well as possibilities of its extension, and the chemical as well as microbiological factors affecting the shelf life of food. Original research and review articles are welcome.

Dr. Marta Chmiel
Dr. Lech Adamczak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food quality
  • packaging
  • storage conditions
  • food waste
  • antioxidants
  • food chain
  • antimicrobial effect
  • shelf life

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Published Papers (2 papers)

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Research

19 pages, 1053 KiB  
Article
Effect of the Storage Conditions on the Microbiological Quality and Selected Bioactive Compound Content in Fruit Mousses for Infants and Young Children
by Aleksandra Purkiewicz, Patryk Wiśniewski, Małgorzata Tańska, Gulden Goksen and Renata Pietrzak-Fiećko
Appl. Sci. 2024, 14(23), 11347; https://doi.org/10.3390/app142311347 - 5 Dec 2024
Viewed by 690
Abstract
Fruit mousses, as low-processed products, are highly susceptible to external conditions, and storage leads to the degradation of bioactive compounds, particularly phenolic compounds and vitamins, as well as promoting the growth of yeasts and molds. This study investigated the impact of storage conditions [...] Read more.
Fruit mousses, as low-processed products, are highly susceptible to external conditions, and storage leads to the degradation of bioactive compounds, particularly phenolic compounds and vitamins, as well as promoting the growth of yeasts and molds. This study investigated the impact of storage conditions on the microbiological quality and degradation of selected bioactive compounds in fruit mousses from various producers (from apples, pears, and multi-components). Total phenolic (TPC) and total flavonoid (TFC) contents, vitamin C level, antioxidant capacity (AC, measured by the DPPH assay), and concentrations of macro- and microminerals were evaluated in fresh mousses and those stored for 48 h at 23 °C and 4 °C. Changes in total aerobic mesophilic bacteria (TAMB), yeast and mold counts, and selected microbial groups were also checked. It was found that the analyzed compounds varied depending on the components of the mousses. Multi-component mousses contained the highest levels of TPC, TFC, and vitamin C, and had 2–5 times higher AC values compared to apple and pear mousses. Storage at room temperature resulted in TFC lowering of up to 25% in apple mousses and vitamin C reductions of up to 22% in multi-component mousses. During refrigerated storage, the highest losses were observed in pear mousses, with TPC decreasing by up to 13% and vitamin C by up to 11%. Among the minerals, magnesium and zinc levels decreased most significantly in apple mousses stored at 23 °C (up to 33% and up to 29%, respectively). Microbiological analysis revealed variability in TAMB, yeast, and mold counts, with refrigeration (4 °C) generally limiting microbial growth compared to room temperature (23 °C). Notably, no pathogenic bacteria were detected under any storage conditions, and the mousses retained a high microbiological quality even after room-temperature storage. Full article
(This article belongs to the Special Issue Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects 2nd Edition)
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13 pages, 851 KiB  
Article
Natural Inhibitors of the Polyphenol Oxidase Activity Isolated from Shredded Stored Iceberg Lettuce (Lactuca sativa L.)
by Małgorzata Sierocka and Michał Świeca
Appl. Sci. 2024, 14(21), 9980; https://doi.org/10.3390/app14219980 - 31 Oct 2024
Viewed by 747
Abstract
Polyphenol oxidase (PPO) is the key enzyme responsible for enzymatic browning. To extend the shelf life of shredded lettuce, knowledge about biochemical PPO properties is required. The characterization of the enzyme from shredded, cold-stored lettuce was performed using pyrocatechol and the endogenous substrate [...] Read more.
Polyphenol oxidase (PPO) is the key enzyme responsible for enzymatic browning. To extend the shelf life of shredded lettuce, knowledge about biochemical PPO properties is required. The characterization of the enzyme from shredded, cold-stored lettuce was performed using pyrocatechol and the endogenous substrate (ES) (lettuce phenolics). The optimum pH and temperature for PPO activity were 5 and 50 °C, respectively. Natural infusions used as the PPO inhibitors (IC50) were ranked as follows: lovage (0.09%), marjoram (0.13%), orange peel (0.14%), oregano (0.15%), basil (0.22%), lemon peel (0.24%), parsley leaves (0.58%), and wheat bran (1.06%). Among well-recognized PPO inhibitors, kojic acid (0.00043%), ascorbic acid (0.00053%), and L-cysteine (0.00085%) were the most effective. Among the metal ions, MgCl2, FeCl2, and CaCl2 at 0.5 mM inhibited the PPO activity most effectively (by 28%, 27%, and 21%, respectively). The substrate used (pyrocatechol/ES) significantly influenced the enzyme inhibition. Using pyrocatechol, the lovage extract acted in a mixed mode (Kmi = 27.8 mM, Vmaxi = 2.03 mU), while the ES acted according to the non-competitive mode (Kmi= 0.57 mg GAE/mL, Vmax = 0.0046 U). The study confirms that natural extracts are more effective than L-cysteine when the ES is used. A pre-storage treatment with an infusion may be potentially used to improve the quality of shredded lettuce. Full article
(This article belongs to the Special Issue Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects 2nd Edition)
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