Liela Mohamed Ali

Background: Spices are susceptible to surface microbial contamination. Countries’ ban on ethylene oxide fumigation due to possible residual toxicity encouraged the usage of irradiation. Surface sterilization with low doses of ultraviolet radiation has been extensively researched as a safe, eco-friendly, and fast route. This study examines the quality of Apiaceae spices for consumption, including anise, fennel, caraway, and cumin, in response to germicidal ultraviolet radiation using a developed sterilization unit. Methods: The influence of UV-C (254 nm, 10.5 mW/cm²) on the fungal and microbial count, germination percentage, respiration rate, phenolic content, essential oil, and the activity of antioxidant enzymes was investigated at exposure durations of 0–45 min in increments of 5 min. The treated seeds were packed in polyethylene bags in a naturally aerated storage room for 30 days before the inspection. Results: The obtained data showed that UV-C stimulated seeds germination and increased respiration rate for all studied types. The 25 min of exposure exhibited the highest significant values compared to the control, considered a good indicator of seed vigor. In addition, UV-C exposure between 20 and 35 min promoted the accumulation of phenolic compounds and increased the oil content as a defense mechanism against radiation. Conversely, higher exposure to UV-C led to a significant reduction in phenolic and oil contents. Furthermore, the exposure to UV-C radiation enhanced the activity of antioxidant enzymes in terms of peroxidase and catalase, which progressively increased with increasing exposure durations, reached their peak at 25–30 min, and subsequently declined with extended exposure time was extended. In a similar pattern, exposure to UV-C radiation increased polyphenol oxidase activity to its highest level at 25 min, owing to the development of antioxidant protective mechanisms against oxidative stress. Conclusion: UV-C irradiation in the range of 25–30 min is the most appropriate pretreatment to maintain the vitality of the examined seeds. Graphical

Background: Strawberry fruit is a rich source of antioxidants that are beneficial for human health. However, the rapid decline of strawberries dramatically reduces the shelf life and raises postharvest losses. To develop an efficient and ecological approach for maintaining the quality, strawberries (Fragaria x ananassa, cv. Festival) were treated with 0.5% chitosan coating (0.5% Ch), guava leaf-based chitosan nanoparticles coating (Gl-ChNps), and a combination treatment of 1.3 mW/cm² laser light followed by Gl-ChNps coating (combined treatment), then stored for 12 days at 10 °C and 85–90% RH. The untreated fruit served as a control. Results: Semi-spherical particles with an average size of 21.92 nm, a monodisperse nature, and high solution stability were formed. The findings revealed that the combined treatment completely suppressed fungal decay compared to 50% decay in control, and significantly reduced weight loss percentage to 4.68% compared to 27.35% in control. In accordance, the combined treatment had the maximum anthocyanin content and vitamin C, at 42 and 81.1 mg/100 g, respectively. The results showed that treated strawberries had less change in color, total soluble solids, titratable acidity, and pH during storage than untreated strawberries, which exhibited higher chemical changes. Conclusions: The edible film of chitosan nanoparticles acted as a semi-permeable barrier that modified and restricted gas exchange, reduced water loss, and delayed fruit senescence. In addition, the combination of laser light with chitosan nanoparticles has been shown to control the pathogens and retain the freshness of strawberries. Graphical

Chitosan is polysaccharide polymer used for biomedical applications and food packaging. The aim of this investigation is to produce chitosan nanoparticles (ChNPs) using guava leaf ( Psidium guajava L.) extract as green synthesis of nanoparticles using plant leaf extract is ecofriendly and cost-effective approach. The leaves of guava are nontoxic, full of bioactive compounds, and suitable alternative to avoid chemicals used in other methods. Variations in extract preparation method and ratio of chitosan to leaf extract were examined to investigate the effect of these factors on the particles size. The characterisation of chitosan nanoparticles was conducted using dynamic light scattering (DLS), transmission electron microscope (TEM), Fourier transform infrared spectroscopy (FTIR), and zeta potential analysis. The results showed semi-spherical nanoparticles were formed at pH = 5 with an average particle size of 21.92 nm and narrow size distribution as, polydispersity index (PDI) value was 0.471. Zeta potential was −27.1 which gives reasonable stability to the nanoparticles in suspension. The effect of storage time of chitosan nanoparticles on the antibacterial activity against Staphylococcus aureus , Escherichia coli, and Bacillus subtilis was also investigated.