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.

Quality and mechanical resilience are crucial for reducing losses in fruit production and for supporting food chains. Indeed, integrating empirical data with rheological models bridges gaps in fruit processing equipment design. Therefore, the objective of this research is to analyze the relationship between the mechanical and physical properties of seven economically important fruits—nectarine, kiwi, cherry, apple, peach, pear, and apricot—to assess their mechanical behavior and post-harvest quality. Standardized compression, creep, and puncture tests were conducted to establish mechanical parameters, such as rupture force, elasticity, and deformation energy. Physical characteristics including size, weight, density, and moisture content were also measured. The results indicated significant differences among the various categories of fruits; apples and pears were most suitable for mechanical harvesting and long storage periods, whereas cherries and apricots were least resistant and susceptible to injury. Correlations were high among the physical measurements, tissue firmness, and viscoelastic properties, thereby confirming structural properties’ contribution in influencing fruit quality and handling efficiency. The originality of this research is in its holistic examination of physical and mechanical properties under standardized testing conditions, thus offering an integrated framework for enhancing post-harvest operations. These findings offer practical insights for optimizing harvesting, packaging, transportation, and quality monitoring strategies based on fruit-specific mechanical profiles.

Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant (p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.

The aim of this study, medicinal applications of banana peel flour, was used to estimate nutrition value and minerals content. The results indicated that banana peel flour was safe for food application, and it was lower in protein and fat and higher in dietary fiber and total carbohydrate which were 52.68 and 67.25%, respectively. Moreover, the minerals content of phosphorous, potassium, sodium, manganese, and calcium were 217.92, 110.24, 96.43, 85.25, and 80.27 mg/100 g, respectively. Furthermore, the problem of the study investigated the effect of banana peel flour incorporation with wheat flour with 72% extraction to produce biscuit blends at different ratios of 5.0, 10.0, 15.0, and 20.0%, respectively. The nutrition value and mineral content of banana peel flour in biscuits increased gradually in the blends, according to the results. The methods of study of the four biscuit blends were prepared with banana peel flour substituted and wheat flour extraction of 72 percent, and they were compared to a control biscuit. Sensory properties reported that the control biscuit was the highest score followed by blends which had contained 5, 10, and 15% banana peel flour. Meanwhile, the blend of biscuit fortified with 20% was not accepted by panelists. From the color biscuits, the blends containing 5, 10, and 15% banana peel flour had acceptable color, and the blends' color was not acceptable. This may be caused by dark color and high dietary fiber. The texture profile analyzer and physical characteristics were confirmed and gave the same results. The result is that it could be recommended that the banana peel flour, which has high fiber content, produce acceptable biscuits fortified with 5, 10, and 15% and become functional foods. Panelists did not find the 20% blend biscuits to be particularly appealing.

This study aims to investigate the probiotic properties of various isolated strains of Lactiplantibacillus plantarum. Specifically, the focus is on examining the expression of the glutamic acid decarboxylase (GAD) gene and its role in the production of gamma-aminobutyric acid (GABA), a promising postbiotic metabolite. The investigation includes comprehensive analyses of morphology, genetics, resilience against bile, NaCl, and simulated pancreatin juice (SPJ), carbohydrate fermentation patterns, antibacterial activity, susceptibility to antibiotics, and the presence of β-D-galactosidase and GAD enzymes. Six L. plantarum strains exhibited remarkable resilience against bile, NaCl, and SPJ, as well as susceptibility to antibiotics and antagonistic behavior against pathogens. These strains also showed the presence of β-D-galactosidase. Additionally, five L. plantarum strains were found to harbor the gad gene. Further biochemical analysis of four specific L. plantarum strains revealed promising profiles consisting of antibiotics, vitamins, hormones, and a diverse array of metabolites with potential immunotherapeutic properties. This study highlights the substantial potential of Lactiplantibacillus plantarum in generating beneficial postbiotic metabolites. The identified strains offer exciting avenues for further exploration, with potential applications in functional foods and pharmaceuticals. This research opens up possibilities for harnessing the probiotic and postbiotic potential of L. plantarum to develop novel products with health-promoting properties.

Celiac disease causes serious health problems for humans. Therefore, the consumption of gluten-free diets (GFDs) is the only therapy to prevent patients from developing the disease. The objective of the current study was to investigate the proximate analysis, mineral compositions, and antioxidant activities of the quinoa, germinated sweet lupin, fenugreek, and yellow maize, and they were used to develop gluten-free multigrain pan breads. A total of four different grain blend formulations were used to develop the pan bread. The textural properties, color, and sensory evaluation of the developed multigrain pan bread were also determined. The results of the present study showed a significantly higher fat content was found in germinated lupin (13.56%) and quinoa (12.76%), followed by germinated fenugreek and yellow maize (9.68% and 4.67%, respectively). The results indicated that the development of multigrain pan bread with fortification of quinoa, germinated lupin, germinated fenugreek, and yellow maize imparted significant improvement in the nutritional content. Therefore, it could be recommended that the addition of up to 15% of germinated lupin and fenugreek, 60% quinoa, and 10% yellow maize does not negatively affect the sensory characteristics and quality attributes of pan bread.