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Stability of antioxidative, peroxidative, and stress genes of food materials in different packaging materials at refrigerated condition
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Researchers examined how different packaging materials affect the stability of antioxidants, lipid peroxidation markers, and stress genes in stored fruits and vegetables under refrigeration. They found that plastic containers significantly altered antioxidant stability and downregulated stress gene expression compared to other packaging types, suggesting packaging material choice impacts food quality at a molecular level.
Traditional food packaging materials include glass, metals, paper and paperboard, and plastics. The stability of antioxidants depends on storage temperature, storage time, and type of packaging material. After stress exposure, gene expression is tightly controlled and reversible. Various molecular pathways that are very dependent on the specific stress and organism type are used to do this. The current study intends to examine the stability of lipid peroxidative, stress genes, and antioxidants in fruits and vegetables stored in various packaging materials under refrigeration at specified time intervals. The stability of antioxidants, lipid peroxidative, and stress genes in various packaging materials, including plastic containers, brown paper covers, and zip lock covers, under refrigeration conditions (5 ℃–6 ℃) at control, 1st day, and 15th day, was investigated in this study using fruits and vegetable such as tomato and lemon. Parameters were estimated in various technical methods and expressions of genes were done by PCR and visualized by agarose gel electrophoresis. The stability of antioxidants, lipid peroxidative, and electrolytes status was significantly altered while keeping the food materials in various packaging materials at specified time intervals. In addition, the expressions of stress genes were significantly downregulated by storing the food material in various packaging materials, especially plastic containers at specified time intervals. In conclusion, no packaging materials are suitable for retaining antioxidants, lipid peroxidative, and stress genes of food materials under refrigerated conditions.
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