This research study investigates the substantial impact of utilizing biodegradable, eco-friendly, and even edible coating films derived from whey proteins on extending the overall shelf life and improving various quality attributes of Golden Delicious apples. The samples underwent meticulous evaluation through the utilization of a digital fruit sclerometer and a portable digital refractometer. The results obtained during cold storage conditions demonstrated a slight yet notable increase over a duration spanning from 2 to 5 months following treatment with whey proteins. Furthermore, the weight loss of the sample exhibited a significant variation, shifting from an initial figure of 6.8% to a lower value of 5.75%. Additionally, the acidity and firmness of the sample underwent considerable modifications, changing from 20 to 6.5% and from 0.5 to an impressive 0.005, respectively. The comprehensive findings of this study strongly indicated that whey proteins present a highly suitable source for coating various vegetables and fruits, thereby effectively enhancing the overall shelf life of the product.

Sarah Jaradat, Ayed Amr, Imad Hamadneh, Hatim AlKhatib, Salameh Alqaraleh, Rima Al-Omari, and Haneen Tarawneh. Prev Nutr Food Sci 2024;29:495-503. https://doi.org/10.3746/pnf.2024.29.4.495

Anthocyanins (ANCs) are water-soluble pigments that are useful as nutraceuticals due to their health benefits. This study was performed to evaluate the storage stability of purified and crude red grape ANCs in Raha Sweet (RS) during storage and to evaluate its sensory properties. ANCs were extracted from red grape pomace and purified with a macroporous resin. RS was prepared and colored with a synthetic food dye, Carmoisine (control), and ANCs (crude and purified). Pigments were extracted from RS weekly for a period of seven weeks and the absorbance was read spectrophotometrically. RS colored with ANCs was evaluated for its color and other sensory properties against another RS colored with the control. Results showed that the degradation of ANCs in RS followed the first-order reaction model, unlike the control, which showed no degradation during storage. The half-life of crude ANCs was three times higher than that of the purified ones, and RS colored with ANCs received a significantly (p < 0.05) lower score for color than that of RS colored with the control. ANCs could provide the food industry with a natural alternative to synthetic dyes to color foods with high sugar content that are stored for a short period of time.

Potato is a widely consumed staple crop prone to postharvest deterioration and quality loss. Biodegradable edible coatings offer an eco-friendly alternative to conventional packaging for extending shelf life. This study evaluated the effectiveness of whey protein concentrate (WPC) based coatings, with and without chitosan, in maintaining potato quality under different storage conditions and durations. Tubers were treated with WPC coating (WC1) or WPC–chitosan coating with additives (WC2) and stored at room temperature (RT, 24 °C), refrigeration (RF, 4 °C), or incubator (IC, 20 °C) for up to 48 days. Dry matter (DM), firmness (FR), and total soluble solids (TSS) were determined every 8 days. DM ranged between 17.3–20.7%, FR between 5.6–8.1 N, and TSS between 3.4–5.3 °Brix. Storage period (SP) had the strongest influence, with DM peaking after 16–24 days, FR gradually decreasing, and TSS dropping sharply after 32 days. Coating did not significantly affect DM, but WC2 improved FR retention while slightly lowering TSS. RF best preserved FR and TSS, whereas RT and IC accelerated quality loss. Overall, WPC-based coatings, particularly WC2, provide a biodegradable and effective strategy to reduce postharvest losses, maintain potato quality, and support sustainable food preservation.

The majority of participants were young and middle-aged males. This indicates diversity of representation and a high level of awareness among restaurant owners regarding restaurant classification systems. The study was based on a questionnaire about restaurant evaluations and their impact on ensuring food safety. The questionnaire was distributed to a random sample of restaurant owners. Descriptive statistics were used to estimate means and standard deviations. A five-point Likert scale was used to evaluate participants’ responses to the questionnaire. The results showed that there is broad agreement on positive impact of classification in reducing food waste, enhancing consumer confidence, supporting policy frameworks, mitigating public health risks, and maintaining economic resilience of restaurant sector. Furthermore, the results indicate that a large portion of household income is allocated to food, with notable differences in income and expenditure patterns, reflecting different living standards and social and economic contexts. While awareness of the role of classification systems in improving food quality and operational efficiency is well established, understanding of their technical and environmental dimensions, particularly about extending shelf life and reducing food waste, remains limited. Moreover, combination of high household spending on food and pronounced income inequality highlights persistent social and economic inequality and underscores the need for more inclusive and equitable policy interventions. Therefore, the study concluded importance of restaurant reviews in promoting food safety. Moreover, there is limited awareness of technical and environmental benefits of restaurant rating system. This study recommends adopting economic reforms that focus on food safety.

There is often a control on food establishments from government agencies for food safety and security, and from here we studied the role of food control in maintaining food security in the Hashemite Kingdom of Jordan in Irbid Governorate, the study relied on cross-sectional data collected during a period of about two to three months, which included all the data related to the objectives of the study. To achieve the objectives of the study, the researcher used the descriptive method, where he applied the study to a sample of (379) owners and workers of food establishments, and the study tool consisted of a questionnaire consisting of (28) paragraphs. The results of the study showed that the role of food control in maintaining food security was to a high degree through the only regulatory body in Jordan, the General Organization for Food and Drugs, which specializes in food safety and security. The results also showed that there are statistically significant differences between the responses of the study sample members to the study tool, due to the variables (gender, age, educational level, nature of work, field of work), and in favor of (males, 40-50) years, master's degree, facility manager, restaurants and workshops).