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<jats:title>Abstract</jats:title><jats:p>Three varieties of coconut (<jats:italic>Cocos nucifera</jats:italic> L.) water (CW) at two maturity stages were investigated for physicochemical and nutritional properties. The profile of phenolic compounds and volatile organic compounds (VOCs) was determined by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS), headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS), and headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). Most of the properties of CW changed significantly with maturity rather than variety. The five most relevant phenolic compounds in CW were chlorogenic acid, 4‐hydroxy‐3,5‐dimethoxycinnamic acid, <jats:sc>L</jats:sc>‐epicatechin, and procyanidins B2 and B1. Variety played a more important role in phenolic composition than maturity, and Wenye No. 4 can be distinguished from other two varieties. Alcohols and esters were the main VOCs in CW identified by HS‐GC‐IMS and HS‐SPME‐GC‐MS, respectively. Five and four compounds (VIP scores &gt; 1) were characteristic compounds for CW by HS‐GC‐IMS and HS‐SPME‐GC‐MS, respectively. The VOCs of Wenye Nos. 2 and 3 were more similar than those of Wenye No. 4. These findings could provide useful information for the selection of raw materials of CW used for different industrial purposes.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Home preservation depends on the food matrix, refrigerator design/technology, consumer actions, and ambient temperature. Storing different food matrices in product‐relevant refrigerator locations generating different temperature histories can be used to develop an indicator of how refrigerator technology, consumer habits, and environment conditions impact the refrigerator food preservation performance. In this study, poultry, particularly prone to spoilage reflecting its pH, nutrient availability, and high aw, was used to evaluate refrigerator preservation performance as affected by compressor technology (single [SS] and variable speed [VS]), ambient temperature (21.1°C [LT] and 32.2°C [HT]), and refrigerator load (22.5 kg [RL] and 39 kg [HL]). Time‐temperature values collected for chicken breast stored in a drawer independently controlled at 0°C in a refrigerator set 5°C, and a <jats:italic>Pseudomonas</jats:italic> predictive microbiology model, were used to estimate a normalized refrigerator performance indicator (<jats:italic>RPI</jats:italic>). Values &lt;1, ∼1, and &gt;1 described excellent, good, or poor performance, respectively. A first analysis revealed that up to 54% of chicken breast temperatures were above its recommended refrigerated storage value. When ignoring variability sources, SS technology yielded <jats:italic>RPI</jats:italic> values ranging 0.61–0.70, whereas the more energy efficient VS compressor yielded values ranging 0.86–1.14. The higher and wider VS <jats:italic>RPI</jats:italic> range reflects a compressor control logic optimized for energy efficiency compliance while disregarding effects on food preservation. When considering the variability of model parameters and temperature measurements through one‐sided 95% confidence intervals yielded <jats:italic>RPI</jats:italic> reaching 1.16. Although the independently controlled drawer preservation performance was near optimal, it can improve by considering energy use and preservation impact when optimizing the compressor speed control protocol.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Worldwide poultry meat consumption has reached 15 kg per person. Refrigeration is widely used for its safety and quality preservation. Efficiency regulations decreased the energy use of residential refrigerators by nearly tenfold even though their size increased by 50% in the last half century. In this study, we provide quantitative evidence that their preservation performance must be improved. This is particularly true for upper end units typically equipped with quieter and more energy‐efficient variable speed compressors. The same methodology can be used to evaluate the preservation performance of the storage units, trucks, and display cases used for refrigerated products.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Probiotics viability and stability is a core challenge for the food processing industry. To prolong the viability of probiotics (<jats:italic>Lactobacillus acidophilus</jats:italic>), gelatin (GE)–chitosan (CH) polyelectrolytes‐coated nanoliposomes were developed and characterized. The average particle size of the nanoliposomes was in the range of 131.7–431.6 nm. The mean zeta potential value of the nanoliposomes differed significantly from −42.2 to −9.1 mV. Scanning electron micrographs indicated that the nanoliposomes were well distributed and had a spherical shape with a smooth surface. The Fourier transform infrared spectra revealed that the GE–CH polyelectrolyte coating has been effectively applied on the surface of nanoliposomes and <jats:italic>L. acidophilus</jats:italic> cells were successfully encapsulated in the lipid‐based nanocarriers. X‐ray diffraction results indicated that nanoliposomes are semicrystalline and GE–CH polyelectrolyte coating had an influence on the crystalline nature of nanoliposomes. Moreover, the coating of <jats:italic>L. acidophilus</jats:italic>‐loaded nanoliposomes with GE–CH polyelectrolytes significantly improved its viability when exposed to simulated gastrointestinal environments. The findings of the current study indicated that polyelectrolyte‐coated nanoliposomes could be used as an effective carrier for the delivery of probiotics and their application to food matrix for manufacturing functional foods.</jats:p>