Biofilms currently represent the most prevalent bacterial lifestyle, enabling them to resist environmental stress and antibacterial drugs. Natural antibacterial agents could be a safe solution for controlling bacterial biofilms in food industries without affecting human health and environmental safety. A methanolic extract of Azadirachta indica (neem) leaves was prepared and analyzed using gas chromatography–mass spectrometry for the identification of its phytochemical constituents. Four food-borne bacterial pathogens (Bacillus cereus, Novosphingobium aromaticivorans, Klebsiella pneumoniae, and Serratia marcescens) were tested for biofilm formation qualitatively and quantitatively. The antibacterial and antibiofilm properties of the extract were estimated using liquid cultures and a microtiter plate assay. The biofilm inhibition mechanisms were investigated using a light microscope and molecular docking technique. The methanolic extract contained 45 identified compounds, including fatty acids, ester, phenols, flavonoids, terpenes, steroids, and antioxidants with antimicrobial, anticancer, and anti-inflammatory properties. Substantial antibacterial activity in relation to the extract was recorded, especially at 100 μg/mL against K. pneumoniae and S. marcescens. The extract inhibited biofilm formation at 100 μg/mL by 83.83% (S. marcescens), 73.12% (K. pneumoniae), and 54.4% (N. aromaticivorans). The results indicate efficient biofilm formation by the Gram-negative bacteria S. marcescens, K. pneumoniae, and N. aromaticivorans, giving 0.74, 0.292, and 0.219 OD at 595 nm, respectively, while B. cereus was found to have a low biofilm formation potential, i.e., 0.14 OD at 595 nm. The light microscope technique shows the antibiofilm activities with the biofilm almost disappearing at 75 μg/mL and 100 μg/mL concentrations. This antibiofilm property was attributed to DNA gyrase inhibition as illustrated by the molecular docking approach.

Fresh-cut flowers are considered to be one of the most delicate and challenging commercial crops. It is important to take into consideration how to minimize loss during storage and transportation when preserving cut flowers. Many impinging (bad effect) forces can interact to shorten the flowers’ vase life. In the flower industry, effective methods need to be developed to extend freshly cut flowers’ life. Fresh-cut flowers’ vase life can be shortened by a variety of interlocking causes. The flower industry must develop new techniques to extend the flowers’ vase lifespan. This review provides comprehensive, up-to-date information on classical, modified atmosphere packaging (MAP), and controlled atmosphere packaging (CAP) displays. According to this review, a promising packaging technique for fresh flowers can be achieved through smart packaging. A smart package is one that incorporates new technology to increase its functionality. This combines active packaging, nanotechnology, and intelligence. This technology makes it easier to keep an eye on the environmental variables that exist around the packaged flowers to enhance their quality. This article offers a comprehensive overview of creative flower-saving packaging ideas that reduce flower losses and assist growers in handling more effectively their flower inventory. To guarantee the quality of flowers throughout the marketing chain, innovative packaging techniques and advanced packaging technologies should be adopted to understand various package performances. This will provide the consumer with cut flowers of standard quality. Furthermore, sustainable packaging is achieved with circular packaging. We can significantly reduce packaging waste’s environmental impact by designing reused or recyclable packaging.

Evidences stated that microclimate causes noticeable effects on life cycle, consumptive use of water and planting time of the plant species. So, two field experiments were established at Sakha Agricultural Research Station during 2013 and 2014 growing seasons in order to evaluate the effect of microclimate on planting date as well as the influence of applying nitrogen fertilization (F1: without nitrogen, F2: 60kg nitrogen/fed as compost, F3: 30kg nitrogen/fed as urea+30kgN as compost/fed and F4: 60kg nitrogen/fed as urea) on growth, yield and components of coriander (Coriandrum sativum, L.) plants. The planting dates were October 10th, November 9th and December 9th. The obtained results showed that the microclimate affected planting date in the studied region which indicated that planting in the first third of December improved plant traits as significantly produced the heaviest weight of 1000 seeds, fruit yield/plant and /fed (1923.77kg/fed) and decreased number of days from planting to harvest to 135day, highest essential oil%, essential oil yield/plant and /fed, the highest N, P and K% for the two seasons. Cultivation on November 10th and December 10th were saving 11.25% and 25.17% of water applied, respectively as comparing with cultivation on October 9th. The highest productivity of irrigation water and water productivity were recorded on December 10th as 1.21 and 1.24kgm−3, respectively. On the other hand, the consumptive use decreased from 42.71cm on October 9th to 31.74cm on December 10th. For the application of nitrogen sources, the F4 treatment was observed to produce the highest promoted effect on most growth parameters, yield, and the rate of increase in yield% reached to 46.25, essential oil% and oil yield in both seasons. Fourteen components were identified in coriander oil. Linalool was found to be the first major compound with the highest percentage obtained in oil sample for plants sown under all planting dates with all fertilization treatments. The highest percentage of linalool was obtained from oil sample from plants sowing on December 9th and fertilized with F4 (60kg nitrogen/fed as urea (89.41%)

The development of functional dairy products aligns with the growing demands for health-promoting foods. This study investigates the impact of fortifying probiotic yogurt with varying concentrations of Sidr dried pulp powder (SDPP; 0, 2.5, 5.0, and 7.5%) on its physicochemical, rheological, antioxidant, microbiological, and sensory properties during 15 days of refrigerated storage. The addition of SDPP significantly enhanced the total phenolic and flavonoid contents and the antioxidant activity, while slightly increasing acidity with lowering pH over time. Rheological analysis showed improved viscosity and reduced syneresis at moderate SDPP levels (up to 5%). Microbial viability of Lactobacillus acidophilus and Bifidobacterium bifidum remained within acceptable limits throughout storage. Sensory evaluation indicated that samples fortified with up to 5% SDPP were the most acceptable. These findings suggest that SDPP is an effective functional ingredient in low-fat probiotic yogurt for enhancing nutritional value and sensory appeal.

Cynara cardunculus var. scolymus, shelf-life, quality, storage, phenolic compounds, ready to eat 1 Introduction Globe artichoke (Cynara cardunculus var. scolymus) is a perennial plant belonging to the Asteraceae family. The edible part of the globe artichoke plant (known as the head or bud) is the immature inflorescence before any sign of opening, the enlarged receptacle (bottom), as well as the tender bases of the bracts, which are used all over the world for fresh consumption or minimally processed (fresh-cut or ready to eat) (Pandino and Mauromicale, 2020). The best quality indexes for globe artichoke heads are free from discoloration, green, tightly closed bracts, tender, and free from any other defects (Mencarelli et al., 1993). After harvesting and during the handling processes and shipping, globe artichoke heads may lose their quality, which is represented by bracts wilting, opening, and yellowing (Ricci et al., 2013). In 2021, according to FAOSTAT, the global production of globe artichoke was 1470332 tones, harvested from 116350 ha. Additionally, the value of globe artichoke exports globally reached 62851000 US $, while the value of imports globally reached 73259000 US $. The European Union is the largest producer (55.6% of total world production, according to FAOSTAT in 2021) and consumer of globe artichokes, with Italy, Spain, and Egypt being the major producers (FAOSTAT, 2021). Other significant globe artichoke producing regions include Africa, the Americas, and Asia, with 21.1%, 14.7%, and 8.7% of global production, respectively. Additionally, the rising awareness of the health benefits of globe artichokes is also contributing to the market's growth. It has been well known that globe artichoke contains several antioxidants and health compounds, including polyphenols (Dabbou et al., 2017;