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Hydrogen sulfide (H2S) contamination of food has raised widespread public health concerns, leading to substantial medical and economic burdens. Herein, a 2D/0D heterojunction fluorescent probe (TCTG) with Schottky barriers (SB) is designed and synthesized, utilizing Ti3C2Tx MXene‐loaded graphene quantum dots (GQDs), for the detection of H2S during food spoilage. The microstructures observed through SEM and TEM reveal that uniformly sized GQDs are evenly attached to the surface of a monolayer Ti3C2Tx. The chemisorption between GQDs and Ti3C2Tx facilitates charge transfer and the formation of SB, resulting in intramolecular charge transfer (ICT) effects. With the introduction of H2S, TCTG(50%) exhibits the highest sensitivity, selectivity, and anti‐interference properties, with ultra‐fast fluorescence transient reaction (3s) and remarkably low detection limit of 41.82 ppb as well as noticeable color change. When TCTG(50%) reacted with H2S, the ICT effects are inhibited, leading to the recovery of photoinduced electron transfer (PET) and fluorescence quenching. Notably, probe TCTG is effectively utilized to detect changes in H2S levels in raw foods to assess their quality. Overall, the significance of this study is its potential to revolutionize food spoilage detection, offering a fast, reliable, and sensitive method to ensure food safety and reduce associated health and economic burdens. [ABSTRACT FROM AUTHOR]

One of the main interests in the food industry is the preservation of food from spoilage by microorganisms or lipid oxidation. A novel alternative is the development of additives of natural origin with dual activity. In the present study, a chemically modified lysozyme (Lys) with epigallocatechin gallate (EGCG) was developed to obtain a conjugate (Lys-EGCG) with antibacterial/antioxidant activity to improve its properties and increase its application potential. The modification reaction was carried out using a free radical grafting method for the Lys modification reaction, using ascorbic acid and hydrogen peroxide as radical initiators in an aqueous medium. The synthesis of Lys-EGCG conjugate was confirmed by spectroscopic (FT-IR, 1H-RMN, and XPS) and calorimetry differential scanning (DSC) analyses. The EGCG binding to the Lys biomolecule was quantified by the Folin-Ciocalteu method; the antibacterial activity was evaluated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MCB) against Staphylococcus aureus and Pseudomonas fluorescens; the antioxidant activity was evaluated by ABTS, DPPH, and FRAP. The spectroscopic results showed that the Lys-EGCG conjugate was successfully obtained, and the DSC analysis revealed a 20 °C increase (P < 0.05) in the denaturation temperature of Lys due to EGCG modification. The EGCG concentration in Lys-EGCG was 97.97 ± 4.7 µmol of EGCG/g of sample. The antibacterial and antioxidant activity of the Lys-EGCG conjugate was higher (P < 0.05) than pure EGCG and Lys. The chemical modification of Lys with EGCG allows for the bioconjugate with a dual function (antibacterial/antioxidant), broadening the range of Lys and EGCG applications to different areas such as food, cosmetic, and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Fresh food are consumed in large quantities worldwide. During the supply chain, microbial growth in fresh food can lead to the production of a number of metabolites, which make food highly susceptible to spoilage and contamination. The quality of fresh food changes in terms of smell, tenderness, color and texture, which causes a decrease in freshness and consumers acceptance. Therefore, the quality monitoring of fresh food has become an essential part in the supply chain. As traditional analysis methods are highly specialized, expensive and have a small scope of application, which cannot be applied to the supply chain to realize real-time monitoring. Recently, sensing materials have received a lot of attention from researchers due to the low price, high sensitivity and high speed. However, the progress of research on sensing materials has not been critically evaluated. The study examines the progress of research in the application of sensing materials for fresh food quality monitoring. Meanwhile, indicator compounds for spoilage of fresh food are analyzed. Moreover, some suggestions for future research directions are given. [ABSTRACT FROM AUTHOR]

Food contamination and spoilage is a worldwide concern considering its adverse effect on public health and food security. Real time monitoring food quality can reduce the risk of foodborne disease to consumers. Particularly, the emergence of multi-emitter luminescent metal-organic frameworks (LMOFs) as ratiometric sensory materials has provided the possibility for food quality and safety detection with high sensitivity and selectivity taking advantage of specific host-guest interactions, pre-concentrating and molecule-sieving effects of MOFs. Furthermore, the excellent sensing performance of multi-emitter MOF-based ratiometric sensors including self-calibration, multi-dimensional recognition and visual signal readout is able to meet the increasing rigor requirement of food safety evaluation. Multi-emitter MOF-based ratiometric sensors have become the focus of food safety detection. This review focuses on design strategies for different multiple emission sources assembly to construct multi-emitter MOFs materials based on at least two emitting centers. The design strategies for creating multi-emitter MOFs can be mainly classified into three categories: (1) multiple emission building blocks assembly in a single MOF phase; (2) single non-luminescent MOF or LMOF phase as a matrix for chromophore guest(s); (3) heterostructured hybrids of LMOF with other luminescent materials. In addition, the sensing signal output modes of multi-emitter MOF-based ratiometric sensors have critically discussed. Next, we highlight the recent progress for the development of multi-emitter MOF as ratiometric sensors in food contamination and spoilage detection. Their future improvement and advancing direction potential for their practical application is finally discussed. [ABSTRACT FROM AUTHOR]

The early detection of spoilage microorganisms and food pathogens is of paramount importance in food production systems. We propose a novel strategy for the early detection of food production defects, harnessing the product microbiome. We hypothesize that by establishing microbiome datasets of proper and defective batches, indicator bacteria signaling production errors can be identified and targeted for rapid quantification as part of routine practice. Using the production process of pastrami as a model, we characterized its live microbiome profiles throughout the production stages and in the final product, using propidium monoazide treatment followed by 16S rDNA sequencing. Pastrami demonstrated product-specific and consistent microbiome profiles predominated by Serratia and Vibrionimonas, with distinct microbial signatures across the production stages. Based on the established microbiome dataset, we were able to detect shifts in the microbiome profile of a defective batch produced under lactate deficiency. The most substantial changes were observed as increased relative abundances of Vibrio and Lactobacillus, which were subsequently defined as potential lactate-deficiency indicators. PMA-qPCR efficiently detected increased levels of these species, thus proving useful in rapidly pinpointing the production defect. This approach offers the possibility of the in-house detection of defective production events with same-day results, promoting safer food production systems. [ABSTRACT FROM AUTHOR]

The incorporation of antioxidants in food products is essential to prevent or delay deterioration, thereby addressing food spoilage. Thiol compounds, recognized for their natural antioxidant properties, are widely used in various foods; however, their antioxidant capacity is often limited. This study investigates the potential enhancement of thiol antioxidant capacity through the addition of a soluble, low-toxic inorganic Sm-cluster. Our findings demonstrate that the Sm-cluster significantly bolsters the antioxidant efficacy of thiol compounds. We explored, for the first time, the in vitro antioxidant activities of an Sm-oxo/hydroxy cluster combined with a cysteine derivative for potential food applications. The composition exhibited a robust inhibition of aromatic aldehyde flavor compound oxidation and displayed strong, dose-dependent DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity. Notably, the antioxidant activity of the Sm-cluster/cysteine derivative was further enhanced under strong visible light conditions, which typically increased the likelihood of oxidation. These results suggest that the combination of inorganic cluster and thiol compounds presents a promising natural alternative to traditional antioxidants in the food industry. [ABSTRACT FROM AUTHOR]

Smart films incorporated with anthocyanins as color indicators to monitor the food spoilage has attracted great attention. However, the effectiveness comparison among anthocyanin sources remains limited. Hence in this study, chitosan-based films incorporated with varying concentrations of anthocyanins sourced from either roselle or mulberry were developed. Detailed structural, morphological, physical, mechanical, and functional characteristics of these films were evaluated and compared. In general, the composite films, incorporating anthocyanins from roselle or mulberry, exhibited a deeper red–purple hue and a rougher cross-sectional appearance than the one without anthocyanins. Furthermore, while all composite films shared some representative absorption bands of FTIR spectra, there were slight variations in their area and height due to the interaction between anthocyanins and film components. Incorporating anthocyanins into chitosan-based films did not significantly affect film thickness, ranging from 74.90 to 88.35 µm. However, it notably reduced light transmittance and water vapor permeability (from 9.46 to 4.69–7.88 × 10–11 gm−1 s−1 Pa−1) while enhancing tensile strength (from 4.68 to 5.66–11.78 MPa), elongation (from 12.4 to 19.63–23.60%) and antioxidant activity (from 126.4 to 315.63–1044.54 µg Trolox equivalent/g film). Additionally, the color change patterns of chitosan-based films embedded with anthocyanins from roselle or mulberry aligned with the pH values, transitioning from red to reddish-pink (pH 3–4), pink (pH 5–6), purple (pH 7–10), and green-yellow (pH 12). During the exposure to ammonia vapor, a dark red–purple was initially observed in composite films, then faded over time, and finally shifted into light yellowish color after one hour. Both anthocyanin sources exhibited quick sensitivity to ammonia and fish spoilage. However, the color change with MARE might be more noticeable. As a result, the composite films containing anthocyanins from roselle or mulberry could be employed as intelligent films for real-time food freshness indication. [ABSTRACT FROM AUTHOR]

AbstractFood authenticity and fraud, as well as the interest in food traceability have become a topic of increasing interest not only for consumers but also for the research community and the food manufacturing industry. Food authenticity and fraud are becoming prevalent in both the food supply and value chains since ancient times where different issues (e.g., food spoilage during shipment and storage, mixing decay foods with fresh products) has resulted in foods that influence consumers health. The effect of climate change on the quality of food ingredients and products could also have the potential to influence food authenticity. However, this issue has not been considered. This article focused on the interactions between consumer health and the potential effects of climate change on food authenticity and fraud. The role of technology and development of risk management tools to mitigate these issues are also discussed. Where applicable papers that underline the links between the interactions of climate change, human health and food fraud were referenced. [ABSTRACT FROM AUTHOR]

The nutrients present in food are not only prone to a series of physicochemical reactions but also provide conditions for the growth and reproduction of foodborne microorganisms. In recent years, many innovative methods from different fields have been introduced into food preservation, which extends the shelf life while maximizing the preservation of the original ingredients and properties of food. In this field, there is a lack of a systematic summary of new technologies emerging. In view of this, we overview the innovative methods applied to the field of food preservation in recent 3 years, focusing on a variety of technological approaches such as antimicrobial photodynamic therapy based on nanotechnology, electromagnetic radiation sterilization based on radiation technology, and antimicrobial peptides based on biomolecules. We also discuss the preservation mechanism and the application of the different methods to specific categories of products. We evaluated their advantages and limitations in the food industry, describing their development prospects. In addition, as microorganisms are the main causes of food spoilage, our review also has reference significance for clinical antibacterial treatment. [ABSTRACT FROM AUTHOR]

The global trend towards conscious consumption plays an important role in consumer preferences regarding both the composition and quality of food and packaging materials, including sustainable ones. The development of biodegradable active packaging materials could reduce both the negative impact on the environment due to a decrease in the use of oil-based plastics and the amount of synthetic preservatives. This review discusses relevant functional additives for improving the bioactivity of biopolymer-based films. Addition of plant, microbial, animal and organic nanoparticles into bio-based films is discussed. Changes in mechanical, transparency, water and oxygen barrier properties are reviewed. Since microbial and oxidative deterioration are the main causes of food spoilage, antimicrobial and antioxidant properties of natural additives are discussed, including perspective ones for the development of biodegradable active packaging. [ABSTRACT FROM AUTHOR]

To reduce food spoilage and deterioration caused by microbial contamination, antimicrobial peptides (AMPs) have gradually gained attention as a biological preservative. Odorranain-C1 is an α-helical cationic antimicrobial peptide extracted from the skin of frogs with broad-spectrum antimicrobial activity. In this study, we achieved the expression of Odorranain-C1 in Pichia pastoris (P. pastoris) (also known as Komagataella phaffii) by employing DNA recombination technology. The recombinant Odorranain-C1 showed broad-spectrum antibacterial activity and displayed a minimum inhibitory concentration within the range of 8–12 μg.mL-1. Meanwhile, Odorranain-C1 exhibited superior stability and lower hemolytic activity. Mechanistically, Odorranain-C1 disrupted the bacterial membrane's integrity, ultimately causing membrane rupture and subsequent cell death. In tilapia fillets preservation, Odorranain-C1 inhibited the total colony growth and pH variations, while also reducing the production of total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA). In conclusion, these studies demonstrated the efficient recombinant expression of Odorranain-C1 in P. pastoris , highlighting its promising utilization in food preservation. • Odorranain-C1 was successfully expressed in Pichia pastoris for the first time. • Odorranain-C1 showed broad-spectrum antibacterial activity and good stability. • The mechanism of Odorranain-C1 is to destroy the integrity of bacterial membranes. • Odorranain-C1 can be used to keep tilapia fillets fresh and prolong their shelf life. [ABSTRACT FROM AUTHOR]

Safe and eco-friendly preservatives are crucial to preventing food spoilage and illnesses, as foodborne diseases caused by pathogens result in approximately 600 million cases of illness and 420,000 deaths annually. ε-Poly-L-lysine (ε-PL) is a novel food preservative widely used in many countries. However, its commercial application has been hindered by high costs and low production. In this study, ε-PL's biosynthetic capacity was enhanced in Streptomyces albulus WG608 through metabolic engineering guided by multi-omics techniques. Based on transcriptome and metabolome data, differentially expressed genes (fold change >2 or <0.5; p < 0.05) and differentially expressed metabolites (fold change >1.2 or <0.8) were separately subjected to gene ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis. The integrative analysis of transcriptome, metabolome, and overexpression revealed the essential roles of isocitrate lyase, succinate dehydrogenase, flavoprotein subunit, diaminopimelate dehydrogenase, polyphosphate kinase, and polyP:AMP phosphotransferase in ε-PL biosynthesis. Subsequently, a strain with enhanced ATP supply, L-lysine supply, and ε-PL synthetase expression was constructed to improve its production. Finally, the resulting strain, S. albulus WME10, achieved an ε-PL production rate of 77.16 g/L in a 5 L bioreactor, which is the highest reported ε-PL production to date. These results suggest that the integrative analysis of the transcriptome and metabolome can facilitate the identification of key pathways and genetic elements affecting ε-PL synthesis, guiding further metabolic engineering and thus significantly enhancing ε-PL production. The method presented in this study could be applicable to other valuable natural antibacterial agents. [ABSTRACT FROM AUTHOR]

The contamination of food by spoilage microorganisms and/or pathogens is a concern in the food industry. Pseudomonas species, Gram-negative, aerobic, and psychrotrophic bacteria, can develop in food products stored at low temperatures. The species causing spoilage in raw meat include Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, and Pseudomonas lundensis. Psychrotrophic pseudomonads cause bad odors, off-tastes, discoloration, and mucus production in raw meat stored under refrigeration and aerobic conditions. Some Pseudomonas species that develop in meats stored at low temperatures are strong biofilm producers. The spoilage activities of pseudomonads are linked to a cell-to-cell communication system known as quorum sensing (QS). The QS system is responsible for encoding genes related to pathogenicity by sensing population density through molecules produced under adverse conditions. Understanding the spoilage mechanisms of pseudomonads in meat is important for inhibiting their development. Research on the QS system of meat pseudomonads is limited. This review discusses the biodiversity, spoilage properties, biofilm formation abilities, and QS effects of Pseudomonas species on meat spoilage. [ABSTRACT FROM AUTHOR]

Fungi, including filamentous fungi and yeasts, are major contributors to global food losses and waste due to their ability to colonize a very large diversity of food raw materials and processed foods throughout the food chain. In addition, numerous fungal species are mycotoxin producers and can also be responsible for opportunistic infections. In recent years, MALDI-TOF MS has emerged as a valuable, rapid and reliable asset for fungal identification in order to ensure food safety and quality. In this context, this study aimed at expanding the VITEK® MS database with food-relevant fungal species and evaluate its performance, with a specific emphasis on species differentiation within species complexes. To this end, a total of 380 yeast and mold strains belonging to 51 genera and 133 species were added into the spectral database including species from five species complexes corresponding to Colletotrichum acutatum, Colletotrichum gloeosporioides, Fusarium dimerum, Mucor circinelloides complexes and Aspergillus series nigri. Database performances were evaluated by cross-validation and external validation using 78 fungal isolates with 96.55% and 90.48% correct identification, respectively. This study also showed the capacity of MALDI-TOF MS to differentiate closely related species within species complexes and further demonstrated the potential of this technique for the routine identification of fungi in an industrial context. [ABSTRACT FROM AUTHOR]

Hafnia sp. was one of the specific spoilage bacteria in aquatic products, and the aim of the study was to investigate the inhibition ability of the silver nanoparticles (AgNPs) biosynthesis by an aqueous extract of Prunus persica leaves toward the spoilage-related virulence factors of Hafnia sp. The synthesized P-AgNPs were spherical, with a mean particle size of 36.3 nm and zeta potential of 21.8 ± 1.33 mV. In addition, the inhibition effects of P-AgNPs on the growth of two Hafnia sp. strains and their quorum sensing regulated virulence factors, such as the formation of biofilm, secretion of N -acetyl-homoserine lactone (AHLs), proteases, and exopolysaccharides, as well as their swarming and swimming motilities were evaluated. P-AgNPs had a minimum inhibitory concentration (MIC) of 64 μg ml−1 against the two Hafnia sp. strains. When the concentration of P-AgNPs was below MIC, it could inhibit the formation of biofilms by Hafnia sp at 8–32 μg ml−1, but it promoted the formation of biofilms by Hafnia sp at 0.5–4 μg ml−1. P-AgNPs exhibited diverse inhibiting effects on AHLs and protease production, swimming, and swarming motilities at various concentrations. [ABSTRACT FROM AUTHOR]

Herein, a novel fluorescence probe Fla-DNP based on flavonol has been designed and synthesized for rapid, specific detection of H2S. With the addition of H2S, Fla-DNP triggered thiolysis and released Fla displaying the "turn-on" fluorescence response at 566 nm, which is consistent with the reaction site predicted by calculating Electrostatic potential and ADCH charges. As an easily available H2S probe, Fla-DNP has the advantages of high selectivity, anti-interference, low detection limit (0.834 μM), short response time (6 min), and large Stokes shift (124 nm). The sensing mechanism of H2S was determined by HRMS analysis and DFT calculation. Moreover, Fla-DNP processes a wide range of multiple applications, including the detection of H2S in environmental water samples with good recovery rates ranging from 89.6% to 102.0%, as well as tracking the production of H2S during food spoilage. Meanwhile, the probe exhibits superior biocompatibility and can not only be available used for H2S detection in living cells but be further designed as an H2S-activated CO photoreleaser, based on which it can be developed as a targeted anti-cancer drug. A novel fluorescence probe Fla-DNP was synthesized utilizing 4-dimethylaminobenzoxanthone fluorescent dye (Fla) as the fluorophore, 2, 4-dinitrobenzenether group (DNP) as the recognition group, which can rapidly respond to H2S with high selectivity, anti-interference, low detection limit (0.834 μM), short response time (6 min), and large Stokes shift (124 nm) characteristics. The practical applications of Fla-DNP were further explored in water, foodstuffs samples and living cells. It is reflected that Fla-DNP can not only track H2S in complex environment water, but also can detect H2S produced during foodstuffs spoilage to monitor food freshness. More importantly, Fla-DNP can be available used for H2S detection in living cells and utilize the properties of the photoinduced release of CO from flavonols to be designed as a bifunctional platform for H2S detection and CO release. It is demonstrated that H2S-activated CO photoreleaser Fla-DNP has promise for development as an anti-cancer drug. [ABSTRACT FROM AUTHOR]

The cheese ripening period, in which biochemical changes occur under specific temperature and humidity conditions, is crucial for making the finished product marketable. However, the food matrix can become a growth medium for developing spoilage microorganisms and fungi. In dairy factory, contamination of the crust area can be monitored with several wasteful and time-expensive methods, i.e., the use of saline solutions and/or the brushing of cheese wheels. This study investigates the effectiveness of different ozone treatments, 400 ppb, 8 hours (overnight) every other day until the end of ripening, and 300 ppb, 8 hours per day (overnight) for the entire ripening duration compared to control sample in normal atmosphere, in controlling microbial and fungal growth during the ripening of Toma Piemontese PDO cheese. Results showed that ozone treatments significantly affect spoilage microflora, preserving the overall quality parameters (i.e., weight loss, customer value, and greater sensory nuances). [ABSTRACT FROM AUTHOR]

Food is essential for the development and essential functions of our lives. Our typical dietary intake consists of vegetables, fruits, legumes, pulses, grains, and other similar foods. These ingredients can be consumed in their raw form or transformed into delicious recipes. Food adulteration refers to the deliberate introduction of potentially hazardous substances into food or food products to contaminate or adulterate them. Prolonged storage of food without sufficient preservation leads to spoilage, which poses a health risk. Food undergoes degradation over an extended duration of storage, leading to the proliferation of germs on its surface. Nanotechnology revolutionizes food safety by employing precise detection and preservation methods. Nanoparticles play a crucial role in expediting the detection of adulterants, enabling the identification of even minute amounts of contaminants like pesticides or hazardous compounds. This, in turn, ensures the preservation of the quality and safety of food items. Nanosensors are used to identify spoilage by monitoring microbial activity or changes in pH levels, to prevent the intake of spoiled food. Nano-emulsions and coatings can extend the shelf life of products by establishing protective barriers that hinder the ingress of oxygen, moisture, and microbial growth. This process effectively preserves the freshness and nutritional value of the products. In this review, we have discussed the role of nanotechnology in detecting food adulteration, food spoilage, food preservation and food packaging techniques. [ABSTRACT FROM AUTHOR]

Food spoilage fungi are becoming a global challenge to food storage and food safety, hence tons of food are lost annually to the activities of these fungi while consumption of spoilt food are dangerous to human health. Therefore, the objective of this paper is to assess the antifungal activities of lemon grass oil (Cymbopogon citratus) against some food spoilage fungi using different standard techniques such as dilution plating technique, colonial and morphological characterization. Oil extraction was done using fractional distillation method and biocompounds evaluation with GC-MS, antifungal activity, the minimum inhibitory (MI) and fungicidal concentrations (MFC) were determine using standard methods. Results show that five fungi were identified as Aspergillus niger, Penicillum sp., Aspergillus oryzae, Aspergillus flavusand Aspergillus terreus. The GC-MS of the oil detectscitral, citronellol, neral, geranial, limonene and geranyl acetate, flavonoids, alcohol and terpenoids. The oil was cidal to 100 % of the fungi at stock concentration. The minimum inhibitory concentrations against Aspergillus niger, Aspergillus oryzae and Aspergillus terreus was 0.781 µL/ml, Penicillumsp. 0.391µL/ml, and Aspergillus flavus, 6.25µL/ml. The MFC for Aspergillus nigerwas 1.563µL/ml, 0.781µL/ml for Penicillumsp and Aspergillus oryzae 6.25µL/ml for Aspergillus flavus and 1.563 µL/ml for Aspergillust erreus. Lemon grass oil extracted was active against common food spoilage fungi examined and could be a potential biopreservative and antifungal agent. [ABSTRACT FROM AUTHOR]

The large molecular weight and high viscosity of natural konjac glucomannan (KGM) limit its industrial application. Microbial degradation of low-molecular-weight KGM has health benefits and various biological functions; however, the available KGM strains used in the industry have microbial contamination and low degradation efficiencies. Therefore, exploring novelly adaptable strains is critical for industrial processes. Here, the Bacillus licheniformis Z7-1 strain isolated from decaying konjac showed high efficiency for KGM degradation. The monosaccharide composition of the degradation products had a reduced molar ratio of mannose to glucose, indicating that Z7-1 preferentially degraded glucose in KGM. The degraded component was further characterized by ESI-MS, Fourier-transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM), and it also exhibited good antibacterial activity against various food-spoilage bacteria. Genome sequencing and zymolytic analysis revealed that abundant carbohydrate-active enzymes exist in the Z7-1 genome, with at least five types of extracellular enzymes responsible for KGM degradation, manifesting multi-enzyme synergetic action. The extracellular enzymes had significant thermal stability, indicating their potential application in industry. This study provides an alternative method for obtaining low-molecular-weight KGM with antibacterial functions and supports foundational knowledge for its development as a biocatalyst for the direct conversion of biomass polysaccharides into functional components. [ABSTRACT FROM AUTHOR]

Abstract This is a comparative study to evaluate the effectiveness of six pomegranate peel extracts (PPEs) as antibacterial and antiproliferative agents. The Six PPEs were prepared using four solvent systems and each filtrate was concentrated to a gummy material to be used in the evaluation. The well‐diffusion method was used to evaluate their antimicrobial activity against bacteria typically associated with food spoilage: Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus epidermidis, Staphylococcus aureus, and three Bacillus species. The 3‐(4,5‐dimethylthiazol‐2‐yl)‐5‐(3‐carboxymethoxyphenyl)‐2‐(4‐sulfophenyl)‐2H‐tetrazolium (MTT) was used to evaluate the cytotoxicity against colorectal carcinoma cells (HCT116), prostate adenocarcinoma (PC3), ovarian cancer cells (SKOV‐3), and fibroblasts (MRC‐5). The antioxidant evaluation was done using the 2,2‐diphenyl‐1‐picrylhydrazyl‐hydrate (DPPH) assay. The pH of the water‐containing extracts was acidic and almost the same over 6 weeks. The six PPEs inhibited the bacterial growth in a comparable level to standard antibiotics. The effectiveness of each extract was dependent on the bacterial strain, and the Listeria showed a remarkable inhibition when exposed to the aqueous extract prepared at room temperature (RT). The aqueous (RT) and methanol PPEs had a significant antioxidant scavenging capability and a remarkable cytotoxic activity against the PC3 with half maximal inhibitory concentration (IC50) of 0.1 μg/mL. The boiled aqueous extract exhibited antiproliferative activity against HCT116 with an IC50 of 21.45 μg/mL. The effect on SKOV‐3 and fibroblasts was insignificant. With the exception of butanol, the antioxidant screening shows an inverse correlation between the polarity of the extraction solvent and the IC50 exhibited by the PPEs. The variation in the effectiveness of PPEs is suggested to be due to variable soluble bioactive compounds that may interact differently with different cells, though water‐containing extracts are promising antibacterial agents. The findings clearly show that pomegranate peel possessed the potential to be an eco‐friendly novel source for natural compounds that can be implemented in the food industry as a natural antimicrobial and natural food additive to prevent foodborne illnesses.

Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste. [ABSTRACT FROM AUTHOR]

This review aims to comprehensively chronicle the biosynthesis, classification, properties, and applications of bacteriocins produced by Weissella genus strains, particularly emphasizing their potential benefits in food preservation, human health, and animal productivity. Lactic Acid Bacteria (LAB) are a class of microorganisms well-known for their beneficial role in food fermentation, probiotics, and human health. A notable property of LAB is that they can synthesize antimicrobial peptides known as bacteriocins that exhibit antimicrobial action against both closely related and other bacteria as well. Bacteriocins produced by Weissella spp. are known to exhibit antimicrobial activity against several pathogenic bacteria including food spoilage species, making them highly invaluable for potential application in food preservation and food safety. Importantly, they provide significant health benefits to humans, including combating infections, reducing inflammation, and modulating the gut microbiota. In addition to their applications in food fermentation and probiotics, Weissella bacteriocins show promising prospects in poultry production, processing, and improving animal productivity. Future research should explore the utilization of Weissella bacteriocins in innovative food safety measures and medical applications, emphasizing their potential to combat antibiotic-resistant pathogens, enhance gut microbiota composition and function, and synergize with existing antimicrobial therapies. [ABSTRACT FROM AUTHOR]

Ultraviolet (UV) blocking films are an emerging technology currently being utilized in food packaging applications. UV radiation can cause photochemical reactions in food products, resulting in color, texture, flavor, and nutritional quality degradation. These active films protect the food from photooxidation, maintain the quality attributes, and enhance the food product's shelf life. Incorporating various UV-blocking agents is the current trend in active food packaging applications. These agents absorb, reflect, or scatter the incident UV light, reducing the transmittance of UV radiation through packaging film. Here, we review the possible cause of food spoilage by photooxidation reactions. The different types of UV absorbers were used in food packaging with the benefits and effectiveness achieved. Furthermore, the mechanism and incorporation techniques of UV-shielding agents in food packaging applications have been reviewed. Finally, the challenges and future perspectives of UV-blocking films have been discussed. This article provides a comprehensive explication on the significance of utilizing UV-blocking films for food packaging applications to enhance the shelf life of food products. UV-blocking films are next-generation packaging technology enhancing the shelf life of food products. [ABSTRACT FROM AUTHOR]

A reversible optoelectronic nose is presented consisting of ten acid-base indicators incorporated into a starch-based film, covering a wide pH range. The starch substrate is odorless, biocompatible, flexible, and exhibits high tensile resistance. This optical artificial olfaction system was used to detect the early stages of food decomposition by exposing it to the volatile compounds produced during the spoialge process of three food products (beef, chicken, and pork). A smartphone was used to capture the color changes caused by intermolecular interactions between each dye and the emitted volatiles over time. Digital images were processed to generate a differential color map, which uses the observed color shifts to create a unique signature for each food product. To effectively discriminate among different samples and exposure times, we employed chemometric tools, including hierarchical cluster analysis (HCA) and principal component analysis (PCA). This approach detects food deterioration in a practical, cost-effective, and user-friendly manner, making it suitable for smart packaging. Additionally, the use of starch-based films in the food industry is preferable due to their biocompatibility and biodegradability characteristics. [ABSTRACT FROM AUTHOR]

Predictive microbiology is a rapidly evolving field that has gained significant interest over the years due to its diverse application in food safety. Predictive models are widely used in food microbiology to estimate the growth of microorganisms in food products. These models represent the dynamic interactions between intrinsic and extrinsic food factors as mathematical equations and then apply these data to predict shelf life, spoilage, and microbial risk assessment. Due to their ability to predict the microbial risk, these tools are also integrated into hazard analysis critical control point (HACCP) protocols. However, like most new technologies, several limitations have been linked to their use. Predictive models have been found incapable of modeling the intricate microbial interactions in food colonized by different bacteria populations under dynamic environmental conditions. To address this issue, researchers are integrating several new technologies into predictive models to improve efficiency and accuracy. Increasingly, newer technologies such as whole genome sequencing (WGS), metagenomics, artificial intelligence, and machine learning are being rapidly adopted into newer-generation models. This has facilitated the development of devices based on robotics, the Internet of Things, and time-temperature indicators that are being incorporated into food processing both domestically and industrially globally. This study reviewed current research on predictive models, limitations, challenges, and newer technologies being integrated into developing more efficient models. Machine learning algorithms commonly employed in predictive modeling are discussed with emphasis on their application in research and industry and their advantages over traditional models. [ABSTRACT FROM AUTHOR]

Achieving effective control over microbial contamination necessitates the precise and concurrent identification of numerous pathogens. As a common bacterium in the environment, Pseudomonas is rich in variety. It not only has pathogenic strains, but also spoilage bacteria that cause food spoilage. In this research, we devised a remarkably sensitive duplex droplet digital PCR (dddPCR) reaction system to simultaneously detect pathogenic Pseudomonas aeruginosa (P. aeruginosa) and spoilage Pseudomonas fragi (P. fragi). By employing comparative genomics, we identified four genes of P. fragi. Through a specific analysis, the RS22680 gene was selected as the detection target for P. fragi, and the lasR gene was chosen for P. aeruginosa, which were applied to construct a dddPCR reaction. In terms of specificity, sensitivity and anti-interference ability, the constructed dddPCR detection system was verified and analyzed. The assay showed excellent sensitivity and applicability, as evidenced by a limit of detection of 100 cfu/mL. When the concentration of natural background bacteria in milk or fresh meat was 100 times that of the target detection bacteria, the method was still capable of completing the absolute quantification. In the simulation of actual sample contamination, P. aeruginosa could be detected after 3 h of enrichment culture, and P. fragi could be detected after 6 h. The established dddPCR detection system exhibits exceptional performance, serving as a foundation for the simultaneous detection of various pathogenic bacteria in food products. [ABSTRACT FROM AUTHOR]

Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer–polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products. [ABSTRACT FROM AUTHOR]

This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It discusses the mechanisms by which they inhibit microbial growth, for example, by binding to the cell wall's precursor molecule of the target microorganism, consequently inhibiting its biosynthesis, and interfering in the molecule transport mechanism, leading to cell death. In general, they prove to be effective against the main pathogens and spoilage found in food, such as Escherichia coli, Staphylococcus aureus, Bacillus spp., Salmonella spp., mold, and yeast. Moreover, this review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials against unfavorable conditions such as pH, temperature, and oxygen exposure. Finally, this review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it is crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. This review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers. [ABSTRACT FROM AUTHOR]

Recently, food spoilage caused by pathogens has been increasing. Therefore, applying control strategies is essential. Bacteriophages can potentially reduce this problem due to their host specificity, ability to inhibit bacterial growth, and extend the shelf life of food. When bacteriophages are applied directly to food, their antibacterial activity is lost. In this regard, bacteriophage-loaded biopolymers offer an excellent option to improve food safety by extending their shelf life. Applying bacteriophages in food preservation requires comprehensive and structured information on their isolation, culturing, storage, and encapsulation in biopolymers for active food packaging applications. This review focuses on using bacteriophages in food packaging and preservation. It discusses the methods for phage application on food, their use for polymer formulation and functionalization, and their effect in enhancing food matrix properties to obtain maximum antibacterial activity in food model systems. [ABSTRACT FROM AUTHOR]

Bacillus cereus (B. cereus) is Gram-positive, spore-forming bacterium not only associated with food-borne outbreaks but also responsible for spoilage of food products. Therefore, the aim of this study is to trying to control of B. cereus by safe nanoparticles and studies the antibacterial effects of Nigella sativa and green synthesized Zinc Oxide nanoparticles (NPs) on B. cereus. The isolated strains of B. cereus from meat and milk products with detection of their virulence genes (nhe, cytK, hbl and ces) by PCR were used to assess the antibacterial activity of these nanoparticles. The nanoparticles were characterized by Scanning Electron Microscope (SEM) and Dynamic Light Scattering (DLS) to investigate their properties which revealed that Nigella sativa NPs was 87.5 nm in size and cuboidal in shape, the polydispersity index, zeta potentials, viscosity and conductivity were 0.456, +15.9 mV, 0.877 cp and 58 uS/cm respectively, while Zinc Oxide NPs were 0.2484, -21.8 mV, 0.925 cp and 269 uS/cm respectively and their size was 67.8 nm and rhomboid in shape. Antibacterial activity was determined by using micro wells dilution method to determine Minimum Inhibitory Concentration (MIC). The MIC result for Nigella sativa NPs showed slight inhibition with the 30% concentration, while for Zinc Oxide NPs was 1.25 mg/ml. The morphological characters and changes of bacterial cells before and after treatment with nanoparticles were described by SEM. The Results show significant inhibitory effect of Zinc Oxide NPs than Nigella sativa NPs on B. cereus growth with distinctive destruction in its ultrastructure. SO, applications of nanoparticles in the meat and dairy industry will be a market trend to improve quality by their antibacterial effects and enhancement their shelf life. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the in vitro antioxidant potential of four extruded and domestically prepared composite flour formulations developed by composting selected locally available grain varieties in Sri Lanka. The potential of the flour extracts to scavenge free radicals were evaluated by performing DPPH, ABTS, and FRAP assays. Furthermore, the antimicrobial activities of the flour formulations against selected Gram-positive and Gram-negative pathogenic microorganisms were comparatively evaluated using agar well diffusion and disk diffusion assays. Ethanol and water extracts of the samples were evaluated for their antimicrobial potential. The results showed that extruded samples possessed high antioxidant properties than samples prepared using the conventional cooking. Furthermore, the antioxidant potential of the formulations evaluated using different assays was strongly correlated. Moreover, the formulations reported positive antimicrobial potential against tested Gram-negative and Gram-positive bacteria. The ethanol extracts of flour formulations exhibited higher susceptibility to tested microbes than that of water extracts while agar well diffusion resulted significantly high inhibition against pathogenic bacteria than that of agar disk diffusion method (p < 0.05). In overall, the highest inhibition zone of 17.64 mm was depicted by F4 against Salmonella, while the lowest diameter of 6.09 mm was depicted by F1 against Listeria. In conclusion, the developed flour formulations contained natural antimicrobial agents which can combat common food spoilage and pathogenic bacteria and can be promoted as value-added products with health benefits beyond nutrition. [ABSTRACT FROM AUTHOR]

With both foodborne illness and food spoilage detrimentally impacting human health and the economy, there is growing interest in the development of in situ sensors that offer real-time monitoring of food quality within enclosed food packages. While oligonucleotide-based fluorescent sensors have illustrated significant promise, the development of such on-food sensors requires consideration towards sensing-relevant fluorescence properties of target food products—information that has not yet been reported. To address this need, comprehensive fluorescence profiles for various contamination-prone food products are established in this study across several wavelengths and timepoints. The intensity of these food backgrounds is further contextualized to biomolecule-mediated sensing using overlaid fluorescent oligonucleotide arrays, which offer perspective towards the viability of distinct wavelengths and fluorophores for in situ food monitoring. Results show that biosensing in the Cyanine3 range is optimal for all tested foods, with the Cyanine5 range offering comparable performance with meat products specifically. Moreover, recognizing that mass fabrication of on-food sensors requires rapid and simple deposition of sensing agents onto packaging substrates, RNA-cleaving fluorescent nucleic acid probes are successfully deposited via microcontact printing for the first time. Direct incorporation onto food packaging yields cost-effective sensors with performance comparable to ones produced using conventional deposition strategies. [ABSTRACT FROM AUTHOR]

Aspergillus subgenus Nidulantes with nine section forms the second largest subgenus of the fungi that comes under the genus Aspergillus. Species in this group of fungi are important as they are reported to play several important roles in the environment including influencing air quality in confined spaces, food spoilage, production of mycotoxins as well as in human pathogenicity. In the present study, 53 strains of Aspergillus subgenus Nidulantes (section: Nidulantes & Usti) isolated from Korea and preserved at the Korean Agricultural Culture Collection (KACC) were subjected to re-identification by using a combined dataset of partial β-tubulin (BenA), Calmodulin (CaM) gene sequences as well as their morphological data. We confirmed 14 species from 53 isolates in Korea. Of them, eleven species were reported in Korea previously (A. amoenus, A. baeticus, A. calidoustus, A. creber, A. insuetus, A. jensenii, A. nidulans, A. protuberus, A. sydowii, A. tabacinus and A. unguis), and three species (A. griseoaurantiacus, A. puulaauensis and A. sublatus) were previously unreported from Korea. We detailed the characteristic features of these three species, that remain unexplored in Korea. [ABSTRACT FROM AUTHOR]

Despite the development of methods to increase the shelf life and safety of food products, the economic loss caused by food spoilage is still considered one of the main challenges of food industry. Due to the culture of the use of natural products and functional foods, the consumer's desire for natural products with extended shelf life has increased. Phenolic compounds, like many bioactive compounds, gradually become inactive and usually cause a bitter taste in food. Microliposome is one of the effective solutions to increase the stability and reduce the unpleasant taste of bioactive compounds. In this research, the Ferula leaves was extracted with ethanol and its phenolic and flavonoid properties were determined. Then, the antioxidant properties of the extract were determined by DPPH and β-carotene/linoleic acid assay at different concentration (400, 800, 1600 and 3200 PPM). Then it was added to beef burger in the form of liposomes and the oxidative, microbial and sensory characteristics and the release rate of phenolic compounds in beef burger were investigated over two weeks’ storage. The results showed that the total phenolic and flavonoid content of the Ferula leaves extract was 270.67 ± 5.8 mgGA/ g extract and 160.81±5.65 mg Quercetin/g extract, respectively. With the increase in the concentration of Ferula extract, the DPPH radical inhibition increases from 33.73 to 84.42% and β-carotene-linoleic acid from 32.56 to 74.90% at 400 to 3200 PPM. The results obtained on the shelf life of beef burger showed that the highest microbial growth and lipid oxidation were observed in the control, and the lowest one was observed in the sample containing 3200 PPM Ferula extract. Based on the oxidation test and sensory evaluation, adding microliposome of Ferula leaves extract at 1600 PPM can significantly increase the shelf life of beef burger in the refrigerator. [ABSTRACT FROM AUTHOR]

Baked food is one of the most important staple foods in people's life, but its shelf life is limited. In addition, the spoilage of baked food caused by microbial deterioration will not only cause huge economic losses, but also pose a serious threat to human health. At present, due to the improvement of consumers' health awareness, the use of chemical preservatives has been gradually restricted. Compared with other types of synthetic preservatives, essential oils are becoming more and more popular because they are in line with the current development trend of "green," "safety" and "health" of food additives. Therefore, in this paper, we first summarized the main factors affecting the fungal contamination of baked food. Then analyzed the antifungal activity and mechanism of essential oil. Finally, we comprehensively summarized the application strategy of essential oil in the preservation of baked food. This review is of great significance for fully understanding the antifungal mechanism of essential oils and promoting the application of essential oils in the preservation of baked food. [ABSTRACT FROM AUTHOR]

Intelligent electrospun pH indicators were produced from bio‐nanocomposite kafirin‐polyethylene oxide (PEO) containing red beetroot extract. The aim was to evaluate the performance and stability of the electrospun pH indicators via image processing. Red beetroot extract was added to a mixture of kafirin and PEO at various concentrations. The mixtures were electrospun, and infrared Fourier transform spectroscopy confirmed the presence of kafirin, PEO, and red beetroot extract in the resulting pH indicator. The results showed that the pH indicators had high stability and reversibility at different temperatures, pHs, and environmental conditions. The results showed that the color of the indicators was significantly reversible after pH changes, with highly desirable reversibility observed at pH values of 1, 3, 4, 5, 7, 9, and 10. The findings proved that the red beetroot extract loaded bio‐nanocomposite pH indicator accompanied by evaluation of color characteristics through image processing technique, can serve as a time‐efficient, accurate tool for detecting and tracking pH changes caused by food spoilage. [ABSTRACT FROM AUTHOR]

This is a comparative study to evaluate the effectiveness of six pomegranate peel extracts (PPEs) as antibacterial and antiproliferative agents. The Six PPEs were prepared using four solvent systems and each filtrate was concentrated to a gummy material to be used in the evaluation. The well‐diffusion method was used to evaluate their antimicrobial activity against bacteria typically associated with food spoilage: Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus epidermidis, Staphylococcus aureus, and three Bacillus species. The 3‐(4,5‐dimethylthiazol‐2‐yl)‐5‐(3‐carboxymethoxyphenyl)‐2‐(4‐sulfophenyl)‐2H‐tetrazolium (MTT) was used to evaluate the cytotoxicity against colorectal carcinoma cells (HCT116), prostate adenocarcinoma (PC3), ovarian cancer cells (SKOV‐3), and fibroblasts (MRC‐5). The antioxidant evaluation was done using the 2,2‐diphenyl‐1‐picrylhydrazyl‐hydrate (DPPH) assay. The pH of the water‐containing extracts was acidic and almost the same over 6 weeks. The six PPEs inhibited the bacterial growth in a comparable level to standard antibiotics. The effectiveness of each extract was dependent on the bacterial strain, and the Listeria showed a remarkable inhibition when exposed to the aqueous extract prepared at room temperature (RT). The aqueous (RT) and methanol PPEs had a significant antioxidant scavenging capability and a remarkable cytotoxic activity against the PC3 with half maximal inhibitory concentration (IC50) of 0.1 μg/mL. The boiled aqueous extract exhibited antiproliferative activity against HCT116 with an IC50 of 21.45 μg/mL. The effect on SKOV‐3 and fibroblasts was insignificant. With the exception of butanol, the antioxidant screening shows an inverse correlation between the polarity of the extraction solvent and the IC50 exhibited by the PPEs. The variation in the effectiveness of PPEs is suggested to be due to variable soluble bioactive compounds that may interact differently with different cells, though water‐containing extracts are promising antibacterial agents. The findings clearly show that pomegranate peel possessed the potential to be an eco‐friendly novel source for natural compounds that can be implemented in the food industry as a natural antimicrobial and natural food additive to prevent foodborne illnesses. [ABSTRACT FROM AUTHOR]

Cold atmospheric plasma (CAP) is a novel non-thermal technology with significant potential for use in meat processing to prolong shelf life. The objective of the study was to evaluate the efficiency of CAP treatment on the natural microbiota and quality traits of pork stored for 8 days at 4 °C. CAP treatment was applied by employing piezoelectric direct discharge technology to treat pork samples for 0, 3, 6, and 9 min. Reductions of approximately 0.8–1.7 log CFU/g were observed in total viable counts (TVC) and Pseudomonas spp. levels for CAP treatments longer than 3 min, immediately after treatment. A storage study revealed that CAP-treated pork (>6 min) had significantly lower levels of TVC, Pseudomonas spp., and Enterobacteriaceae throughout storage. Regarding quality traits, CAP application for longer than 3 min significantly increased water retention and yellowness and decreased meat redness compared to untreated pork. However, other parameters such as pH, tenderness, and lightness exhibited no statistically significant differences between untreated and CAP-treated pork. Lipid oxidation levels were higher only for the 9-min treatment compared to untreated pork. Our results revealed that CAP is a promising technology that can extend the microbiological shelf life of pork during refrigeration storage. [ABSTRACT FROM AUTHOR]

A pH-responsive and user-friendly food packaging indicator that detects ammonia was successfully developed by incorporating gelatin matrices, purple basil anthocyanins, and nano-TiO2 (1–2% by weight) into its composition. SEM images indicated TiO2, and anthocyanin were dispersed throughout the film matrix. Physical properties, mechanical properties, antimicrobial and antioxidant properties, structural and appearance properties of the films were investigated. TiO2 and purple basil extract increased the thickness, improved the mechanical and physical properties of films. Also, nanocomposite films containing TiO2, and purple basil extract showed acceptable antioxidant properties and antimicrobial effects, especially against gram-positive bacteria Staphylococcus aureus. The effectiveness of the biodegradable films in assessing the quality of fish was examined by subjecting them to storage at 4 °C for 15 days. It was observed that the packaging indicator underwent a discernible color change, transitioning from purple to green. This change occurred alongside an increase in total volatile basic nitrogen levels and a shift in pH within the packaged sample. This study suggested TiO2 can delay the occurrence of food spoilage by directly imparting the active film with good antibacterial activity; the crosslinking of TiO2 and the film matrix could improve the barrier properties of actives films. These biodegradable active films may be suitable replacements for plastic packaging materials, detect food deterioration and prolong shelf life, thereby reducing waste. [ABSTRACT FROM AUTHOR]

Food spoilage fungi are becoming a global challenge to food storage and food safety, hence tons of food are lost annually to the activities of these fungi while consumption of spoilt food are dangerous to human health. Therefore, the objective of this paper is to assess the antifungal activities of lemon grass oil (Cymbopogon citratus) against some food spoilage fungi using different standard techniques such as dilution plating technique, colonial and morphological characterization. Oil extraction was done using fractional distillation method and biocompounds evaluation with GC-MS, antifungal activity, the minimum inhibitory (MI) and fungicidal concentrations (MFC) were determine using standard methods. Results show that five fungi were identified as Aspergillus niger, Penicillum sp., Aspergillus oryzae, Aspergillus flavusand Aspergillus terreus. The GC-MS of the oil detectscitral, citronellol, neral, geranial, limonene and geranyl acetate, flavonoids, alcohol and terpenoids. The oil was cidal to 100 % of the fungi at stock concentration. The minimum inhibitory concentrations against Aspergillus niger, Aspergillus oryzae and Aspergillus terreus was 0.781 μL/ml, Penicillumsp. 0.391μL/ml, and Aspergillus flavus, 6.25μL/ml. The MFC for Aspergillus nigerwas 1.563μL/ml, 0.781μL/ml for Penicillumsp and Aspergillus oryzae 6.25μL/ml for Aspergillus flavus and 1.563 μL/ml for Aspergillust erreus. Lemon grass oil extracted was active against common food spoilage fungi examined and could be a potential biopreservative and antifungal agent.

Certain naturally occurring volatile organic compounds are able to mitigate food spoilage caused by microbial growth. Their considerable vapor pressure enables them to create an antimicrobial atmosphere within a package, and this property can be used for the development of active food-packaging technologies. The volatility of these molecules, however, makes their stabilization difficult and limits their effectiveness. Whilst much research is being undertaken on the use of natural antimicrobial volatiles for inhibiting microbial growth in food, less attention has been paid to the design of controlled-release mechanisms that permit the efficient application of these compounds. Most studies to date either spray the volatile directly onto the fresh product, immerse it in a solution containing the volatile, or embed the volatile in a paper disc to create a vapor in the headspace of a package. More sophisticated alternatives would be delivery systems for the sustained release of volatiles into the package headspace. Such systems are based on the encapsulation of a volatile in organic or inorganic matrices (cyclodextrins, electrospun non-wovens, polymer films, micelles, molecular frameworks, etc.). However, most of these devices lack an efficient triggering mechanism for the release of the volatile; most are activated by humidity. All of these techniques are revised in the present work, and the most recent and innovative methods for entrapping and releasing volatiles based on reversible covalent bonds are also discussed. [ABSTRACT FROM AUTHOR]

Natural components isolated from spices are gaining the attention of food researchers to prevent the growth of microbes associated with food spoilage and foodborne pathogenesis to meet the ever-increasing consumers' demand for safe and wholesome food free from harmful synthetic preservatives. In the present study, five bioactive components of spice origin, namely, allylisothiocyanate (AITC), cinnamic aldehyde (CIA), cuminic aldehyde (CUA), eugenol (EU), and menthol (MT) were evaluated for their antimicrobial potential towards six bacterial strains (Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Pseudomonas alcaligenes, Shigella sonnei, Staphylococcus aureus) and eleven fungal strains (Alternaria solani, Aspergillus niger, Botrytis cinerea, Cladosporium herbarum, Fusarium oxysporum, Geotrichum candidum, Penicillium citrinum, Penicillium expansum, Phoma exigua, Rhizopus arrhizus and Rhizopus stolonifer), by opting agar well diffusion assay, impregnated paper disc method and broth dilution technique. All these seventeen microbes pose deleterious effects on food and human health. Among the bioactive compounds, CIA and CUA turned out to be the most potent inhibitors of microorganisms, whereas MT was found to be the least effective. Lower concentrations of bioactive components, ranging from 1.95 µL/mL to 15.62 µL/mL, were needed to inhibit fungi, while higher concentrations ranging from 15.62 µL/mL to 1000 µL/mL were needed to inhibit bacterial strains. Among the bacterial strains tested, gram-negative bacteria were inhibited at higher component concentration levels (31.25 µL/mL-1000 µL/mL) compared to gram-positive bacteria. The present study updates the existing information on the antimicrobial potency of natural substances, paving the way to further research on establishing spice bioactive components as 'natural additives'. [ABSTRACT FROM AUTHOR]

Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product's appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride. [ABSTRACT FROM AUTHOR]

Nanozymes with excellent broad-spectrum antibacterial properties provide a novel strategy to solve the problem of food spoilage caused by microorganisms. Nanozymes can catalyze the corresponding substrates to generate reactive oxygen species (ROS) in a physiological environment. At the same time, because of their simple preparation, low cost, high catalytic efficiency, easy large-scale production and high stability, they have broad applications in the field of food preservation prospect. Therefore, this review comprehensively summarizes the classification of nanozymes, including metal or metal oxide-based nanozymes, carbon-based nanozymes, polymer-based nanozymes, and other materials, and also elaborates on the main factors regulating the antibacterial activity of nanozymes ( size, morphology, coating and modification, composition, etc.), which provides effective guidance for how to design efficient antibacterial nanozymes. Most importantly, the unique application of nanozymes in food preservation, including the application of nanozyme-based antibacterial films and its application in the detection of bacterial contamination levels in food, is described in this paper. Due to its broad-spectrum antibacterial properties and negligible biotoxicity, antibacterial nanozymes can reduce the harm of microorganisms in the food industry, and help to control cross-contamination problems in food production and processing. Sustainable development is of great practical significance. All in all, antibacterial nanozymes are expected to become a novel antibacterial agent and/or strategy, and show broad application prospects in food preservation. [ABSTRACT FROM AUTHOR]