Apricots are a fragile fruit that rots quickly after harvest. Therefore, they have a short shelf-life. The purpose of this work is to determine the effect of coatings containing chitosan (CH) as well as its nanoparticles (CHNPs) as thin films on the quality and shelf-life of apricots stored at room (25 ± 3 °C) and cold (5 ± 1 °C) temperatures. The physical, chemical, and sensorial changes that occurred during storage were assessed, and the shelf-life was estimated. Transmission electron microscopy was used to examine the size and shape of the nanoparticle. The nanoparticles had a spherical shape with an average diameter of 16.4 nm. During the storage of the apricots, those treated with CHNPs showed an obvious decrease in weight loss, decay percent, total soluble solids, and lipid peroxidation, whereas total acidity, ascorbic acid, and carotenoid content were higher than those in the fruits treated with CH and the untreated fruits (control). The findings of the sensory evaluation revealed a significant difference in the overall acceptability scores between the samples treated with CHNPs and the other samples. Finally, it was found that CHNP coatings improved the qualitative features of the apricots and extended their shelf-life for up to 9 days at room temperature storage and for 30 days in cold storage.

The potential radical scavenging, antioxidant activities (DPPH and ABTS) and bioactive constituents of several plant aqueous extracts (Curcuma longa, CL; Myristica fragrans, MF; Zingiber officinale, ZO; Cymbopogon citratus, CC and Thymus vulgaris, TV as well as their mixture) were investigated. The effect of these extracts on quality aspects (sensory characteristic, color traits, and Thiobarbituric acid) of rabbit meat during a 16-day cold (4 ± 2 °C) storage were investigated. Total phenolics and flavonoid contents of all extracts ranged from 13.27 ± 0.57 to 25.23 ± 0.49 mg GAE/g and 6.57 ± 0.22 to 13.24 ± 0.19 mg quercetin/g, respectively. The aqueous extract of MF had the highest (p ≤ 0.05) ABTS scavenging activity (4.55 μ mol Te/g dry extract), whereas the highest (p < 0.05) DPPH scavenging activity was detected in ZO extract (9.32 μ mol Te/g dry extract). Identification of extracts’ bioactive compounds by GC-MS revealed that Eugenol (34.51%), Cinnamaldehyde (44.71%), Carvacrol (40.49%), Eicosane aldehyde (31.73%), and thymol (50.04%) are the first abundant bioactive compounds of CL, MF, ZO, CC, and TV aqueous extracts, respectively. Generally, the thiobarbituric acid reactive substances (TBARS) of all cold stored rabbit meat increased (p < 0.05) by increasing the storage time. The lowest TBARS values were detected for the samples treated with 0.2% of plant extracts mixture, which increased the shelf life of cold-stored rabbits by 50%. Significant (p < 0.05) increases in both L* and b* were observed with extended storage time. Meanwhile, the redness of the cold stored rabbit meat had an opposite trend. Treating the cold stored rabbit meat with 0.2% of the extract’s mixture doubled the storage time with acceptable odor and taste. The results indicated that the studied plant extracts may be effective against rancidity and may be used as a natural antioxidant to prolong the shelf life of cold-stored rabbit meat.

The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg⁻¹, and compared with 200 mg kg⁻¹ BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g⁻¹) and lignin (6.3 mg g⁻¹) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K₂₃₂, and K₂₇₀ were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg⁻¹compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q₁₀ value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).

This work aimed to investigate the effects of dietary frankincense oil and ginger on the growth efficiency of growing Japanese quail, including live body weight, body weight gain, feed intake, feed conversion ratio, carcass traits, and physical characteristics of the meat. In total, 150 unsexed Japanese quail chicks that were 7 d old were utilized in the experiment. The chicks were randomly divided into 5 groups. Each group was divided into 3 replicates with ten birds in a completely randomized design. Group 1 received a basal diet without supplements and was used as a control group. Groups 2 and 3 received basal diets with 250 and 500 mg of ginger per kg of diet, respectively. Groups 4 and 5 received basal diets with 200 and 400 mg of frankincense oil per kg of diet, respectively. Results showed that BW of chicks received 500 mg of ginger and the 2 levels of frankincense oil at 5 wk of age, and 250 mg of ginger and 400 mg of frankincense oil at 6 wk significantly increased. BWG was significantly increased by using 500 mg of ginger and 2 levels of frankincense oil at 1 to 3 wk, 250 mg of ginger and 400 mg of frankincense oil at 3 to 6 wk, and 1 to 6 wk of age, in comparison with the control group. Treatments insignificantly influenced feed intake (FI), and feed conversion ratio (FCR) was improved considerably by using 250 mg of ginger and 400 mg of frankincense at 3 to 6 wk and 1 to 6 wk of age, respectively. Gizzard% was notably reduced with 200 mg of frankincense oil. The pH value of meat was significantly increased by having 2 levels of ginger. Still, water holding capacity and tenderness significantly decreased owing to 500 mg of ginger and 400 mg of frankincense oil. We can conclude that adding ginger and frankincense oil to Japanese quail diets may be beneficial.

Interest in edible coatings applications has progressively developed towards improving the quality and shelf life of climacteric fruits. This study aimed to investigate the influence of pre-harvest treatments (chitosan, chitosan nanoparticle, and CaCl₂) on the physicochemical and quality attributes of Barhi date palm fruits during storage periods. Different pre-harvest treatments (control, chitosan 1, 2, and 3 g/L, CaCl₂ 1, 2, and 3 g/L, nano-chitosan 1, 2, and 3 cm³ /L) were applied. The results showed that all treatments were effective for enhancing the fruit quality, with increasing total soluble solids and total sugars, decreasing weight loss, discarded total acidity, and total soluble tannins compared to the control treatment. Additionally, the results revealed that the highest percentage of TSS was obtained in control fruits (35.78%). Meanwhile, the lowest mean values were obtained from chitosan nanoparticle at 3 cm³/L (33.91%). Treatments with chitosan nanoparticle at 3 cm³/L and CaCl₂ at 3 g/L gave the statistically highest values of total tannins (0.225 and 0.220, respectively). The optimal treatment involved spraying the fruit with 3 cm³/L of nano-chitosan or 3 g/L of CaCl₂ to increase the fruit quality and the shelf life of Barhi dates. The results indicated that weight loss was negatively linked with the moisture content and firmness, while decay had a strong positive relationship with the Rutab index and a negative correlation with the moisture content. Furthermore, the Rutab index was negatively associated with the total tannins and total chlorophyll.

Diabetes is a serious disease that threatens human health worldwide. The study hypothesis is to investigate the novel trends that may aid in the prevention of diabetic complications. Camel milk was presented as traditional functional food, and Lactobacillus brevis KLDS_1.0727 and KLDS_1.0373 strains were shown to synthesize postbiotic Gamma-aminobutyric acid as a potential food additive, which can therapeutically intervene against hyperglycemia and hyperlipidemia in streptozotocin-induced C₅₇BL/6J mice. During a four-week timeframe, body weight and postprandial blood glucose levels were monitored. Post-euthanasia, blood plasma was obtained to investigate hyperlipidemia, insulin concentrations, liver, and renal functions. The liver, pancreas, kidney, and spleen underwent histopathological examinations. The results demonstrated that KLDS_1.0727 and KLDS_1.0373 (LAC_S1, LAC_S2) and camel milk treatments all had a significant influence on hypoglycemic activity, as evidenced by reduced postprandial blood glucose levels. LAC_S1, LAC_S2, and camel milk therapy significantly reduced blood hypolipidemic, and some liver enzymes such as (alanine aminotransferase and aspartate transaminase) levels. Therefore, we recommend consuming camel milk regularly and expanding its use with fermented foods containing L. brevis, one of the probiotics capable of producing gamma-aminobutyric acid (GABA) as future food additives that can improve human health and reduce the prevalence of several diseases disorders.