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Maintaining food safety and quality is critical for public health and food security. Conventional food preservation methods, such as pasteurization and dehydration, often change the overall organoleptic quality of the food products. Herein, we demonstrate a method that affects only a thin surface layer of the food, using beef as a model. In this method, Joule heating is generated by applying high electric power to a carbon substrate in ~2000 K. The beef surface in direct contact with the heating substrate is subjected to ultra-high temperature flash heating, leading to the formation of a microbe-inactivated, dehydrated layer of ~100 µm in thickness. Aerobic mesophilic bacteria, Enterobacteriaceae, yeast and mold on the treated samples are inactivated to a level below the detection limit and remained low during room temperature storage of 5 days. Meanwhile, the product quality, including visual appearance, texture, and nutrient level of the beef, remains mostly unchanged. In contrast, microorganisms grow rapidly on the untreated control samples, along with a rapid deterioration of the meat quality. This method might serve as a promising preservation technology for securing food safety and quality.

Agrifood wastes derived from fruits and vegetables are a major source of valuable bioactive compounds. They are therefore a potential functional ingredient that can be used for improving the physicochemical, and sensory, properties; health benefits; and shelf life of food. This study was aimed at evaluating the antioxidant and antimicrobial potential of tomato seed (Solanum lycopersicum) meal derived from agrifood waste to be used as a functional ingredient for food preservation. To this end, proximate composition, bioactive compounds, antioxidant activity, antimicrobial ability, and functional properties were evaluated using relevant methods. The seeds are the most nutrient‐rich part of the tomato. They contain major macronutrients such as proteins (29.97%, dw), lipids (28.32%, dw), carbohydrates (17.19%, dw), and dietary fibers (20.93%, dw). They are rich in minerals (3.57%, dw), and bioactive molecules include total phenolic (4.8 mg/100 g) and carotenoids (with 43.65 μg/g for lycopene and 23.62 μg/g for β‐carotene). Owing to their content of biomolecules, tomato seed meal extracts inhibited the growth of certain food‐borne pathogens and food spoilage microorganisms with inhibition diameters of up to 25 cm. Methanolic extracts of these meals showed significant antioxidant activity (25.03% inhibition percentage of diphenyl‐picryl‐hydrazyl). Our findings highlight the importance of making better valorization of tomato seeds. Tomato seed meal has interesting potential as a functional ingredient, capable of improving the physicochemical properties, enriching the nutritional quality, and extending the shelf life of foods. [ABSTRACT FROM AUTHOR]

Apple is a perishable fruit due to its higher moisture content, which leads to spoilage and also reduces its shelf life. To improve the storage stability of apples, drying is the most effective and oldest method as it leads to the reduction of water activity. In the present study, dried apple slices were developed from "Golden Delicious" apples. The suggested methodology involves the use of dried apple slices with skin and a thickness of 4.5 mm, pretreated with 1% salt solution for 15 min. The drying process takes place at a temperature of 50°C for 3 h, followed by a temperature of 90°C for 2 h. The water activity of salt‐ and KMS‐pretreated dried apple slices was 0.422 ± 0.00 and 0.438 ± 0.01, respectively, whereas a higher value 0.473 ± 0.01 of water activity was observed in untreated dried apple slices, demonstrating better stability. Also, compared to the control sample, the pretreated slices showed 13% lesser shrinkage due to drying, thereby retaining its shape. The total phenolic content was the lowest in the control sample (101.52 ± 0.37 mg GAE/100 g), while a significant increase was observed in KMS‐pretreated (115.44 ± 4.08 mg/100 g) and salt‐pretreated (131.55 ± 0.58 mg/100 g) dried apple slices. Moreover, antioxidant activity also was higher in salt‐pretreated dried apple slices. Texture profile analysis revealed that the developed apple slices had better crispiness than nonpretreated ones. Thus, pretreatment before drying is of great significance to improve the appearance and quality of products. [ABSTRACT FROM AUTHOR]

Nanomaterials play a pivotal role in food preservation and its safety, offering ingenious solutions for sustainable food packaging. Nanomaterials enable the creation of packaging materials having unique functional properties. It not only extends the shelf life of the foods by releasing preservatives but also enhances food safety by preventing microbial contamination or food spoilage. In this review, we aim to provide an overview of the various applications of nanotechnology in food packaging, highlighting its key advantages. We also delve into the safety considerations and regulatory issues involved in developing nanotechnology-based food packaging materials. Additionally, advancements in the field of nanotechnology-based packaging have the potential to create safer, more sustainable, and high-quality packaging with greater functionality that delivers essential benefits to manufacturers and consumers. [ABSTRACT FROM AUTHOR]

Poly(butylene adipate‐co‐terephthalate) (PBAT) is popular because of its low cost, biodegradability, good processing properties, flexibility, and mechanical features. In this study, we explore the potential of PBAT‐based bioplastics by adding AgVO3 nanorods with PBAT to reduce costs. We produced nanocomposite films of PBAT reinforced with 1, 3, and 5 wt% of AgVO3 nanorods using solvent casting. The inclusion of AgVO3 in the structure of PBAT was investigated through Fourier transform infrared spectroscopy, x‐ray diffraction, and scanning electron microscopy. The nanocomposite films demonstrate excellent properties, surpassing those of single‐component blends, enhancing mechanical properties, and improving the barrier properties of nanocomposite films. The water vapor transmission rate of AgVO3 reinforced (5 wt%) nanocomposite films improved by 42.45% compared to pure PBAT films. The tensile strength of the PBA‐3 film was 37.19 MPa, exhibiting higher strength than the films produced from clean PBAT (19.73 MPa). The AgVO3‐reinforced films demonstrated increased resistance to moisture and water, as indicated by their higher water contact angle values (88.04°). Food‐borne bacteria like Staphylococcus aureus and Escherichia coli have been stable to the antibacterial activity of the nanocomposites on the addition of AgVO3.The potential applications of these nanocomposite films in food packaging are promising, offering a sustainable and effective solution to food preservation. Highlights: The AgVO3‐filled poly(butylene adipate‐co‐terephthalate) (PBAT) nanocomposite films exhibit superior mechanical, barrier, and resistance to moisture and water compared to neat PBAT films.The water vapor transmission rate of the film is significantly enhanced, with a 42.45% enhancement in films reinforced with 5 wt% AgVO3.AgVO3‐filled PBAT nanocomposites demonstrate effective antibacterial activity against Escherichia coli and Staphylococcus aureus. [ABSTRACT FROM AUTHOR]

The main aim of the research is to make a gastroarchaeological examination of the culinary cultures of Anatolia and the Hittite Civilization. As a sub-objective, it’s to reveal the reflection of historical time on the culinary cultures of the societies that lived and live in the same region. The research is important in terms of revealing the past of a living culinary culture. The findings of the five Anatolian cities were collected by semi-structured interview technique, taking into account the limitations of the research, while the findings of the Hittite culinary culture were obtained by content analysis with a gastroarchaeological approach. An analogy was made between the two culinary cultures. As a result of the research, it was revealed that the Hittite culinary culture and the Anatolian culinary cultures within the sample use the same foodstuffs, have the same food preservation methods and cooking techniques, and have very similar dishes. [ABSTRACT FROM AUTHOR]

This article explores the multifaceted potential of pullulan‐based films across food‐packaging, pharmaceutical, biomedical, and cosmetic applications. In food‐packaging, pullulan films serve as transparent, flexible, and high‐oxygen barrier materials, effectively preserving the freshness and quality of a wide range of fruits and vegetables. Edible pullulan films extend the shelf life and enhance food safety, while active pullulan films inhibit microbial growth and oxidation, thus supports food preservation. In the pharmaceutical industry, pullulan‐based films offer promising solutions for oral drug delivery, providing biodegradable and rapid disintegration for enhanced solubility and bioavailability of drugs. Additionally, due to their mechanical strength, biocompatibility, and antimicrobial properties, pullulan films demonstrate potential in wound dressings and tissue engineering applications. Furthermore, pullulan's utility extends to the cosmetic industry, where it is used widely in various ingredients in skincare products, cosmetics, and personal care items. Its moisturizing, stabilizing, and film‐forming properties make pullulan an attractive component in the industry. Future research directions should focus on cost‐effective production methods and expanding industrial applications to further enhance their effectiveness and versatility. This in‐depth analysis highlights the significant potential of pullulan‐based films across multiple industries and underscores the importance of continued research and development efforts to fully unlock their diverse applications and benefits. [ABSTRACT FROM AUTHOR]

Practical Application Peptides in black bean protein hydrolysates (BPHs) exert antioxidant capacity. However, peptides are prone to degradation during processing and digestion. Chitosan (Ch) can protect them and provide a delayed release. This work develops and compares two drying methods producing porous structured Ch microparticles (MPs) as carriers for antioxidant BPH. Ch gels were obtained by ionic gelation and dried by supercritical CO2 solvent displacement or fast‐freeze‐drying methods. The resulting aerogels and fast‐freeze‐dried MPs were structurally characterized, and their swelling and release profiles were obtained at pH 1.2 and 7.4. The antioxidant capacity of systems was determined by 2,2′‐azino‐bis(3‐ethyl‐benzthiazoline‐6‐sulphonic acid) (ABTS) and superoxide radical assays. The results showed BPH‐Ch best complexation conditions occurring at a pH of 4.5 and a 4:1 BPH/Ch ratio. The particle size of the complex was 1047.6 nm, and the entrapment efficiency and loading capacity were 28.2% and 54.3%, respectively. At pH 1.2 and 7.4, the release rate of BPH was lower in aerogel than in fast‐freeze‐dried MPs. Besides, entrapment BPH in Ch significantly reduced the ABTS antioxidant activity IC50 from 35.1 µM Trolox equivalents (TE)/mg to 250.7 and 406.2 µM TE/mg for Ch fast‐freeze‐dried and aerogels, respectively. Superoxide radical inhibition IC50 ranged from 74.6 to 92.9 mM ascorbic acid equivalents/mg in the different samples. BPH‐loaded aerogels presented lower specific surface area (94.7 vs. 138.6 m2/g, p < 0.05) and higher average pore size (26.4 vs. 19.8 nm) than Ch aerogels. Ch aerogel is a promising carrier for delaying the release of common bean antioxidant peptides useful for developing functional foods.This novel system could act as an ingredient to incorporate antioxidant compounds in different formats to develop delayed‐release nutraceuticals and functional foods, such as bakery, dairy products, or beverages. Along, antioxidant peptide‐loaded aerogels could be used as a slow‐release system for compounds acting as natural preserving antioxidants for food applications such as raw meat products or high‐fat foods. [ABSTRACT FROM AUTHOR]

Electron beam (EB) technology typically consists of high‐energy electron streams produced by a linear accelerator. Although promising, the use of EB irradiation as a technique to delay ripening and prevent spoilage in tomatoes has not been extensively investigated. In this study, the effectiveness of EB irradiation in prolonging the shelf life of tomatoes postharvest was investigated. The results indicated that EB irradiation successfully reduced microbial contamination and decay, preserved key quality attributes (such as total soluble solids, titratable acidity, pH, and firmness), and significantly minimized weight loss. Notably, the treatment delayed the biosynthesis of lycopene, a key indicator of ripening, without adversely affecting phenolic content and antioxidant activity, which remained consistent regardless of irradiation. Additionally, different methods for detecting irradiation were evaluated. Thermoluminescence analysis proved to be the most dependable technique, especially for doses exceeding 600 Gy, due to its high sensitivity and specificity. In contrast, photostimulated luminescence and electron spin resonance analyses showed limitations in accurately identifying the irradiation status of foods with high moisture content, such as tomatoes. This study confirms that EB irradiation, while maintaining postharvest quality, extends the shelf life of tomatoes by 5–10 days, suggesting its potential for commercial application in food preservation. [ABSTRACT FROM AUTHOR]

Sweet potato (Ipomoea batatas) is an important food crop that plays a pivotal role in preserving worldwide food security. Due to its polyploid genome, high heterogeneity, and phenotypic plasticity, sweet potato genetic characterization and breeding is challenging. Genome-wide association studies (GWASs) can provide important resources for breeders to improve breeding efficiency and effectiveness. GWASpoly was used to identify 28 single nucleotide polymorphisms (SNPs), comprising 21 unique genetic loci, associated with sweet potato storage root traits including dry matter (4 loci), subjective flesh color (5 loci), flesh hue angle (3 loci), and subjective skin color and skin hue angle (9 loci), in 384 accessions from the USDA sweet potato germplasm collection. The I. batatas 'Beauregard' and I. trifida reference genomes were utilized to identify candidate genes located within 100 kb from the SNPs that may affect the storage traits of dry matter, flesh color, and skin color. These candidate genes include transcription factors (especially Myb, bHLH, and WRKY family members), metabolite transporters, and metabolic enzymes and associated proteins involved in starch, carotenoid, and anthocyanin synthesis. A greater understanding of the genetic loci underlying sweet potato storage root traits will enable marker-assisted breeding of new varieties with desired traits. This study not only reinforces previous research findings on genes associated with dry matter and β-carotene content but also introduces novel genetic loci linked to these traits as well as other root characteristics. [ABSTRACT FROM AUTHOR]

In the food industry, despite the widespread use of interventions such as preservatives and thermal and non-thermal processing technologies to improve food safety, incidences of foodborne disease continue to happen worldwide, prompting the search for alternative strategies. Bacteriophages, commonly known as phages, have emerged as a promising alternative for controlling pathogenic bacteria in food. This review emphasizes the potential applications of phages in biological sciences, food processing, and preservation, with a particular focus on their role as biocontrol agents for improving food quality and preservation. By shedding light on recent developments and future possibilities, this review highlights the significance of phages in the food industry. Additionally, it addresses crucial aspects such as regulatory status and safety concerns surrounding the use of bacteriophages. The inclusion of up-to-date literature further underscores the relevance of phage-based strategies in reducing foodborne pathogenic bacteria's presence in both food and the production environment. As we look ahead, new phage products are likely to be targeted against emerging foodborne pathogens. This will further advance the efficacy of approaches that are based on phages in maintaining the safety and security of food. [ABSTRACT FROM AUTHOR]

This study aimed to extend the storage time of fresh-cut lotus roots. A quantitative evaluation was conducted using the grey–correlation analysis method based on the variation–coefficient weight to observe the treatment of acetic acid (0, 2%, and 5%) and ozone (0, 0.3 mg/L, and 0.6 mg/L). Their effects on weight loss rate, browning degree, and the content of reducing sugar, ascorbic acid, and free amino acid were determined. Under varied treatments and storage time, the weight loss rate, browning degree, and content of nutritional components in fresh-cut lotus root differed. Result of the weighted correlation degree showed that for fresh-cut lotus root stored for more than 4 days, 0.3 mg/L ozone could be used as preservative to ensure the storage quality. These findings could provide a scientific basis for using acetic acid and ozone as preservative to extend the storage time of fresh-cut lotus root. [ABSTRACT FROM AUTHOR]

Globally, regulations focus on the energy use of cold chain units and not on their food preservation performance. Our hypothesis is that this reflects a lack of practical/science-based assessment protocols which is addressed in this work. About 3 million time–temperature values for fish fillets stored in the bottom drawer independently set at 0.0 °C and a peer-reviewed predictive model were used to assess the microbial preservation performance of a residential refrigerator operating at 5.0 °C. The temperature effect on the exponential growth rate of Pseudomonas spp. on fish fillets was used to generate a refrigerator preservation indicator (RPI) with values < 1, ~ 1, and > 1 describing excellent, acceptable, or poor microbial preservation performance, respectively. Experimental effects evaluated were refrigerator technology (single/variable speed compressor, SS/VS), ambient temperature (21.1/32.2 °C, LT/HT), refrigerator load (22.5/39 kg, RL/HL), and emulation of door openings during meal preparation. Deterministic RPI estimations for the VS compressor ranged from 1.28 to 1.71, while those for SS ranged from 1.13 to 1.24. Probabilistic estimations yielded confidence intervals also exceeding the desirable 1.0 value. Mean comparisons through Tukey's HSD identified p-values < 0.05 for all main effects; nonetheless, compressor technology was the most influential factor since the compressor × ambient temperature interaction was significant for both compressors and the compressor × food load interaction was significant for VS compressors. It is concluded that users of cold chain units would benefit from regulations covering energy use and preservation performance with the latter assessed by RPI determinations. [ABSTRACT FROM AUTHOR]

BACKGROUND: The Cosmos sulphureus Cav. plant is studied for its high polyphenolic content with antioxidant properties. Its flowers, rich in phenolic acids, flavonoids, and tannins, hold promise as antioxidants in food preservation. The inclusion of these compounds in chickpea‐based coatings with a previously studied preservative effect would be an excellent option as a food preservation method and microencapsulation addresses challenges like dispersion and degradation of polyphenols in the coating. The objective of this research was to evaluate the in vitro antioxidant activity of Cosmos sulphureus leaves, seed, and flower extracts and explore the protective effects of chickpea‐based coatings containing microcapsules of flower polyphenolic extract on the chemical quality of stored roasted sunflower seeds during storage. RESULTS: The ethanolic leaf extract exhibited the highest antiradical activity, followed by the aqueous flower extract. After a storage period of 15 days, at 40 °C, the chickpea‐based coatings effectively delayed lipid oxidation in the roasted sunflowers seeds, and the inclusion of polyphenolic microcapsules with 0.01% extract (SMC 0.01%) in the coating significantly improved the protective effect. By day 15 of storage, SMC 0.01% showed comparable peroxide value, conjugated dienes, and linoleic acid content to samples containing the synthetic antioxidant BHT (butylated hydroxytoluene). Samples that only contained chickpea‐based coating and coating with polyphenolic microcapsules with 0.005% extract exhibited significantly greater reduction in fatty acid content compared to the 0.01% SMC treatment. Conclusion: The chickpea‐based coating with polyphenolic microcapsules demonstrated antioxidant activity akin to synthetic BHT, offering a promising biopackaging solution for lipid‐rich foods like roasted sunflower seeds. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Non-thermal processing technology has shown unparalleled advantages in improving food quality and safety, making it develop rapidly in recent years and become a new research hotspot in food processing. Food irradiation, a typical non-thermal food processing technology, has the advantages of rapid, efficient, low-cost, and pollution-free, which has received extensive attention and gradually become one of the widely accepted modern food processing methods. Especially in recent years, with the deepening of related research, food irradiation has made remarkable research progress in food preservation, sterilization, and degradation of harmful substances, showing a broad application prospect. In view of this, this article introduces the mechanism and characteristics of food irradiation technology in detail, reviews its related research on improving food nutritional value and reducing harmful substances, and illustrates to clarify the application potential of food irradiation technology in improving food quality and safety. The development direction of food irradiation technology was further discussed to provide theoretical guidance and reference for its further development and application in the food industry. [ABSTRACT FROM AUTHOR]

In the current study, three different carboxylic acids were incorporated as a cross-linker into the blend films of polyvinyl alcohol (PVA) and basmati rice starch (BRS) at a 70/30 ratio and plasticized with glycerol. The cross-linking succeeds through the creation of ester bonds between the free hydroxyl groups of PVA/BRS and the C = O groups. The effect of this cross-linking on physicochemical properties (film thickness, retraction ratio, moisture content, water absorption, and water vapor permeability) and optical (transmittance and color analysis), antimicrobial, and antioxidant properties was assessed. The current findings showed that COA incorporation into the PVA/BRS blend films demonstrated better hydrophobicity and excellent UV light-blocking properties. The incorporation of COA has no impact on radical scavenging activity; however, the cinnamic acid- and benzoic acid-containing films at higher percentages possess antimicrobial properties. FTIR studies confirm the existence of hydrogen bonding interactions among the PVA/BRS blend film and COA. The study encompasses the swelling properties of the blend film in water, brine, and seawater. The cast blend films can be utilized for the packaging purposes of foodstuffs. [ABSTRACT FROM AUTHOR]

The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism. [ABSTRACT FROM AUTHOR]

Drying is one of the most commonly used methods for food preservation, and in spice processing, it has a significant impact on quality. In this paper, the influences of drying at room temperature, 60 °C, and 90 °C and freeze-drying on celery and parsley roots and turmeric rhizomes were examined. The highest content of total phenolics was found in celery dried at 60 °C (C60), parsley at room temperature (PRT), and freeze-dried turmeric (TFD) (1.44, 1.58, and 44.92 mg GAE/gdm, respectively). Celery dried at room temperature (CRT), PRT, and TFD showed the highest antioxidant activity regarding the DPPH and ABTS radicals and FRAP. The analysis of color parameters revealed that celery dried at 90 °C (C90); PFD and TFD showed the most similar values to control samples. The drying process was optimized using a combination of standard score (SS) and artificial neural network (ANN) methods. The ANN model effectively evaluated the significance of drying parameters, demonstrating high predictive accuracy for total phenolics, total flavonoids, total flavonols, total flavan-3-ols, IC50ABTS, and FRAP. TFD showed the strongest α-glucosidase inhibitory potential. Also, TFD extract showed good antibacterial activity against Staphylococcus aureus but not against Escherichia coli. C90 and PFD extracts did not show antibacterial activity against the tested microorganisms. [ABSTRACT FROM AUTHOR]

ABSTRACT Essential oil from fennel plant (Foeniculum vulgare Mill) is a useful source of natural raw materials due to its biological characteristics; therefore, it is used in the pharmaceutical and food preservation sectors. Plant parts have a major impact on the physiology, metabolism, synthesis and variability of essential oils. The aim of this investigation was to describe the essential oil composition of fennel, which was produced from leaves, umbels, verdant fruits and ripe fruits. It is clear that the highest levels of essential oil output (1.79% or 1.21 g plant−1) were produced by ripe fruits, afterwards, verdant fruits (0.79% or 0.30 g plant−1), then leaves or umbels (0.24% or 0.10 g plant−1). The principal constituents of fennel essential oil that were extracted from different portions were estragole (118.80–964.81 mg 100 g−1), limonene (128.02–681.99 mg 100 g−1), fenchone (8.16–30.43 mg 100 g−1) and γ‐terpinene (18.00–34.01 mg 100 g−1); while the majority belonged to the class of oxygenated monoterpenes (130.56–1016.72 mg 100 g−1). Essential oil obtained from ripe fruits resulted in the greatest values of major components and major chemical class. This study indicated that differences in fennel essential oil were caused by the subordination of fennel plants to plant parts, and hence, its biological activities were impacted. [ABSTRACT FROM AUTHOR]

Food packaging that impedes microbial growth and can be safely used is critical to attenuate food spoilage. Herein, a green berberine/phytate salt (BPA) is successfully synthesized and aggregated in polyvinyl alcohol (PVA) film to impart fluorescent and photodynamic antimicrobial properties. Compared to berberine hydrochloride (BHL), BPA exhibited stronger fluorescence because intramolecular motions and intermolecular π–π accumulation of BHL are restricted by phytic acid (PA). Molecular dynamics simulation indicate that aggregation of BHL and PA formed through electrostatic interactions in the PVA matrix due to the change of the binding energy during the drying process. With increasing BPA content, the films exhibited increased ultraviolet, water vapor, and oxygen barriers and fluorescent properties, but reduced tensile strength and elongation at break. After radiated, PVA‐BPA9 film showed the highest antimicrobial rates against Staphylococcus aureus, Escherichia coli, P. citrinum, and Aspergillus niger reached 100%, 100%, 86.14%, and 66.24%, respectively, due to the increased reactive oxygen species production. The total number of microbial colonies in cooked chicken and oranges packaged by PVA‐BPA9 film with irradiation ARE 87.54% and 29.21% of those by PVA film. The findings indicate a new and feasible strategy to obtain a green photodynamic‐mediated film for safe and effective food packaging. [ABSTRACT FROM AUTHOR]

ABSTRACT Collagen is a major structural protein in the body, providing critical stability to the skin. Recent advancements have highlighted cold atmospheric plasma (CAP) as a versatile tool for various applications, including biomolecule modification, sterilization, food preservation, and wound healing. This study investigates the effects of CAP on both native and glycated collagen, analyzing the resulting changes. SEM and AFM analyses reveal that CAP induces protein self‐assembly in both glycated and non‐glycated collagen. Thioflavin assays further demonstrate that CAP‐treated glycated collagen exhibits greater fluorescence intensity compared to untreated glycated samples, indicating an increase in β‐sheet content and suggesting enhanced self‐assembly. These findings provide insights into the potential applications of CAP in modulating protein structures and understanding various biological processes and diseases. [ABSTRACT FROM AUTHOR]

Biodegradable films are sustainable alternatives to conventional plastics, particularly in food preservation, where the barrier and mechanical properties are crucial for maintaining the physicochemical, microbiological, and sensory qualities of the product. This study evaluated films made from starches of corn, potato, cassava, yam, and wheat to determine their effectiveness in preserving cherry tomatoes. Amylose content, a key factor influencing the crystallinity and properties of the films, varied among the sources, with wheat starch having the highest (28.2%) and cassava the lowest (18.3%). The wheat starch film emerged as the best formulation, exhibiting the highest tensile strength and the lowest water vapor permeability (4.1 ± 0.3 g∙mm∙m−2∙h−1∙KPa−1), contributing to superior barrier performance. When applied to cherry tomatoes, the films based on wheat and corn starch showed the least moisture loss over fifteen days, highlighting their potential in fresh food preservation. These results suggest that starch-based films, specifically those rich in amylose, have significant potential as biodegradable packaging materials for food product conservation. [ABSTRACT FROM AUTHOR]

Antioxidants are substances that have the ability to resist or delay oxidative damage. Antioxidants can be used not only for the diagnosis and prevention of vascular diseases, but also for food preservation and industrial production. However, due to the excessive use of antioxidants, it can cause environmental pollution and endanger human health. It can be seen that the development of antioxidant detection technology is important for environment/health maintenance. It is found that traditional detection methods, including high performance liquid chromatography, gas chromatography, etc., have shortcomings such as cumbersome operation and high cost. In contrast, the nanozyme-based detection method features advantages of low cost, simple operation, and rapidity, which has been widely used in the detection of various substances such as glucose and antioxidants. This article focuses on the latest research progress of nanozymes for antioxidant detection. Nanozymes for antioxidant detection are classified according to enzyme-like types. Different types of nanozyme-based sensing strategies and detection devices are summarized. Based on the summary and analysis, one can find that the development of commercial nanozyme-based devices for the practical detection of antioxidants is still challenging. Some emerging technologies (such as artificial intelligence) should be fully utilized to improve the detection sensitivity and accuracy. This article aims to emphasize the application prospects of nanozymes in antioxidant detection and to provide new ideas and inspiration for the development of detection methods. [ABSTRACT FROM AUTHOR]

This study focuses on creating a biodegradable film composed of chitosan, Indian Gooseberry (IG) extract, and silver nanoparticles (AgNPs), designed to enhance antimicrobial properties and improve food preservation. The presence of AgNPs and IG extract not only dramatically exhibits 99% efficiency in the antimicrobial activity against Staphylococcus aureus (ATCC 6538P), but also achieves this within a remarkably short time interval of ≈20 min. This potent antimicrobial action is attributed to the synergistic effect between the bioactive compounds in the IG extract and the nanoscale silver particles, which together create a highly hostile environment for microbial growth. Moreover, this synergy contributes to 313.94% water vapor transmittance rate and the complete biodegradability of the composite film (93.42% at the end of the second month), ensuring that it leaves no harmful residues in the environment post‐use. The reinforced film exhibits improved hydrophobicity (55.43%), which is crucial for protecting food products from moisture and extending their shelf life. Specifically, the film has been tested as a packaging material for bread, showing a significant extension in shelf life by effectively preventing mold growth and retaining freshness for an extended period (14 days). [ABSTRACT FROM AUTHOR]

The growth of bacteria and fungi may cause disease inf human or spoilage of food. New antimicrobial substances need to be discovered. Lactoferricin (LFcin) is a group of antimicrobial peptides derived from the N-terminal region of the milk protein lactoferrin (LF). LFcin has antimicrobial ability against a variety of microorganisms, which is significantly better than that of its parent version. Here, we review the sequences, structures, and antimicrobial activities of this family and elucidated the motifs of structural and functional significance, as well as its application in food. Using sequence and structural similarity searches, we identified 43 new LFcins from the mammalian LFs deposited in the protein databases, which are grouped into six families according to their origins (Primates, Rodentia, Artiodactyla, Perissodactyla, Pholidota, and Carnivora). This work expands the LFcin family and will facilitate further characterization of novel peptides with antimicrobial potential. Considering the antimicrobial effect of LFcin on foodborne pathogens, we describe the application of these peptides from the prospective of food preservation. [ABSTRACT FROM AUTHOR]

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Food packaging, which is typically made of paper/cardboard, glass, metal, and plastic, is essential for protecting and preserving food. However, the impact of conventional food packaging and especially the predominant use of plastics, due to their versatility and low cost, bring serious environmental and health problems such as pollution by micro and nanoplastics. In response to these challenges, biotechnology emerges as a new way for improving packaging by providing biopolymers as sustainable alternatives. In this context, bacterial cellulose (BC), a biodegradable and biocompatible material produced by bacteria, stands out for its mechanical resistance, food preservation capacity, and rapid degradation and is a promising solution for replacing plastics. However, despite its advantages, large-scale application still encounters technical and economic challenges. These include high costs compared to when conventional materials are used, difficulties in standardizing membrane production through microbial methods, and challenges in optimizing cultivation and production processes, so further studies are necessary to ensure food safety and industrial viability. Thus, this review provides an overview of the impacts of conventional packaging. It discusses the development of biodegradable packaging, highlighting BC as a promising biopolymer. Additionally, it explores biotechnological techniques for the development of innovative packaging through structural modifications of BC, as well as ways to optimize its production process. The study also emphasizes the importance of these solutions in promoting a circular economy within the food industry and reducing its environmental impact. [ABSTRACT FROM AUTHOR]

Loquat leaf extract (LLE) was added to guar gum and pullulan as an environmentally friendly packaging film (GPE) to preserve Chinese water chestnuts (CWCs). The effect of the amount of LLE on the guar gum/pullulan composite film was investigated. The optimal amount of LLE was 4% (GPE4), with lower water vapor permeability (WVP) and greater mechanical strength, antioxidant, and comparable antibacterial performance than many pullulan-based films. Upon packing the CWCs for 4 days, the weight loss rate of GPE4 was only 1.80 ± 0.05%. For GPE4, the POD activity, the soluble solid content, and the vitamin C (Vc) content of the CWCs were 21.61%, 36.16%, and 26.22% higher than those of the control sample, respectively. More importantly, GPE4 was effective in preserving the quality of CWCs after 4 days of storage, better or at least comparable to non-biodegradable plastic wrapping (PE). Therefore, it can be concluded that GPE films hold significant promise as a sustainable alternative packaging material for preserving fruit-based foods like CWCs, potentially replacing PE in the future. [ABSTRACT FROM AUTHOR]

The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air drying, freeze drying, and microwave drying are employed to prolong the shelf life of a food product. These methods can also affect the food product's nutritional value and the final product's microbial profile. Each technique affects the retention of essential nutrients like vitamins, minerals, and bioactive compounds differently. Additionally, these techniques vary in their effectiveness at reducing microbial load, impacting the dried mushrooms' safety and shelf life. This review addresses the gap in understanding how different dehydration methods influence dried mushrooms' nutritional quality and microbial safety, which is crucial for optimizing their processing and consumption. It targets researchers, food processors, and consumers seeking to improve the quality and safety of dried mushrooms. This review comprehensively examines the impact of major dehydration techniques, including sun drying, hot air drying, microwave drying, and freeze drying, on the nutritional and microbial profiles of dried mushrooms. Each method is evaluated for its effectiveness in preserving essential nutrients and reducing microbial load. Current research indicates that freeze drying is particularly effective in preserving nutritional quality, while hot air and microwave drying significantly reduce microbial load. However, more well-designed studies are needed to fully understand the implications of these methods for safety and nutritional benefits. These findings are valuable for optimizing dehydration methods for high-quality dried mushrooms that are suited for culinary and medicinal use. [ABSTRACT FROM AUTHOR]

The burgeoning field of targeted protein degradation has witnessed significant advancements with the development of proteolysis‐targeting chimeras (PROTACs). This mini‐review aims to provide an insightful overview of the latest advancements in cancer therapy, particularly the evolution of stimuli‐responsive, controlled, self‐assembled PROTACs. We explore a spectrum of innovative developments, including photo‐responsive PROTACs, near‐infrared‐activated PROTACs, and those that functions based on biorthogonal reactions. The emergence of polymer‐based PROTACs is also highlighted, underscoring their improved efficacy and specificity. Despite their potential, these novel approaches face significant challenges, particularly in clinical translation. This review underscores the achievements of these ground‐breaking technologies and the hurdles that must be overcome to realize their full therapeutic potential. [ABSTRACT FROM AUTHOR]

Nanotechnology and nanorobotics have the potential to greatly enhance precision and therapeutic potential in neurosurgery. Traditional stereotactic neurosurgery uses a 3D coordinate system and imaging to target specific brain locations, but there is a risk of damaging healthy tissue. Nanorobots can autonomously or under control perform tasks such as drug delivery through the blood-brain barrier and reaching deep-seated areas of the brain. They can also be equipped with biosensors to detect specific biochemical markers and provide real-time data for diagnostics. However, there are challenges to address, including biocompatibility, precise control, regulatory frameworks, and accessibility. Close collaboration between engineers, neuroscientists, medical professionals, and regulatory bodies is necessary for successful integration of nanorobotics into neurosurgery. [Extracted from the article]

Salt-fermented fish, a typical food in many regions of the world, was classified into three types depending on the processing method. It was divided into a process of fermenting by adding fish and salt only, a method of filtering it to form a fish sauce, and a method of lactic acid fermenting by adding additional carbohydrates. The free amino acids produced in large quantities through fermentation make salt-fermented fish a valuable protein source in regions where rice is the staple food. Furthermore, they also have significant amounts of omega-3 fatty acids (EPA and DHA), making them nutritionally excellent and functional, with antioxidant, antihypertensive, and fibrinolytic activities that benefit cardiovascular health. Some lactic acid bacteria (LAB) isolated from fermented fish products have beneficial effects on humans, including bacteriocin and probiotic effects. Looking to the future, the potential benefits of reducing naturally occurring biogenic amines and adjusting the salt content for storage stability could further enhance the health and taste benefits of salt-fermented fish, providing hope and optimism for the future of food preservation and nutrition. [ABSTRACT FROM AUTHOR]

This study developed a postbiotic fermentation solution for fresh oyster preservation with the use of food waste soy whey. Lactiplantibacillus plantarum 299V was able to proliferate in soy whey within 24 h without any supplementation. Pacific oysters (Magallana gigas) were immersed in the postbiotic fermentation solution and stored at 4 °C for 12 days. Pathogenic bacteria Vibrio parahaemolyticus and Salmonella enterica introduced by bioaccumulation were suppressed to levels below the detection limit (<2 log CFU/g) within 4 days. The spoilage-related microbial parameters and chemical parameters were maintained at low levels across the 12 days. Sensory evaluation revealed that the product had a positive effect on most of the participants (>60%). Overall, the postbiotic fermentation solution reported in this study enhanced the shelf life and safety of oysters in a sustainable way and could also be recognized as an innovative probiotic vehicle with potential implications for human health promotion. [ABSTRACT FROM AUTHOR]

The potential benefits of biodegradable and functional food packaging materials have garnered increasing attention in recent years. Sodium alginate (SA), a commonly utilized polysaccharide, is particularly noteworthy for producing biodegradable films for food packaging. This study aimed to investigate SA-based edible films enriched with various proportions of cactus pear peel extract (CPPE). We assessed the films and extracts for total phenolic content, antimicrobial and antioxidant activities, as well as mechanical properties. Cactus pear peels powder (CPPP) exhibited higher contents of total polyphenols (1243.82 mg GAE/100 g), total flavonoids (18.92 mg QE/100 g), and betalains (2.28 mg/100 g). The main constituents detected were catechol, pyrogallol, catechin, and alpha-coumaric acid, with concentrations of 1013.82, 223.45, 148.21, and 101.02 ppm, respectively, contributing about 45.71%, 9.85%, 6.54%, and 4.46% of the total phenolic compounds. The thickness of the SA films increased from 0.220 mm to 0.265 mm. The tensile strength values ranged from 1.98 to 3.12, while the elongation at break values for SA-CPPE films decreased relative to the plain SA film. Moreover, the inclusion of CPPE improved the barrier characteristics (with water vapor permeability values for SA films with 1%, 2%, and 3% CPPE ranging from 0.72 × 10−5 g•h−1 •m−1 •Pa−1 to 1.68 × 10−5 g•h−1 •m−1 •Pa−1) and induced variations in flexibility and resistance. The plain SA film did not exhibit any inhibitory activity against bacteria and fungi. However, the inclusion of CPPE in alginate films showed favorable antibacterial properties, which improved progressively with increasing CPPE concentration. These findings highlight the potential of incorporating active alginate-based films in food preservation. [ABSTRACT FROM AUTHOR]

Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce "Feni," an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters. [ABSTRACT FROM AUTHOR]

The formation of biofilm in different places and the failure to effectively remove it by the usual disinfection methods is due to its structure and the rich genetic resource available in it to deal with disinfectants. These impenetrable structures and diverse microbial genetics have caused biofilm pollution in different industries like the food industry, the medicine industry, the hospitals and the water distribution system, resulting in pathogenicity and reduction of industrial quality. An efficient way to deal with the resistant population of biofilm‐forming microbes is the use of hurdle technology including enzymes and essential oils. Enzymes reduce the resistance of the biofilm structure due to degradation of its extracellular polymer matrix (EPS) by their abilities to break down the organic molecules, and then the essential oils weaken the cells by penetrating the lipid membrane of the cell and destroying its integrity; as a result, the biofilm will be destroyed. The advantage of this hurdle technology is the environmental friendly of both methods, which reduces concerns about the use of chemical disinfection methods, but on the other hand, due to the sensitivity of enzymes as biological agents also the expensiveness of this technique and the considerations of working with essential oils as volatile and unstable liquids should abandon the routine methods of applying this disinfectant to biofilm and go for the microencapsulation method, which as a protective system increases the effectiveness of enzymes and essential oils as antibiofilm agents. [ABSTRACT FROM AUTHOR]

Globally, there is a growing concern about avoiding using artificial compounds in food ingredients, food preservation, and packaging. Among the parts of the neem tree, leaf flour is one of the most commonly used parts in some countries for food and medicinal purposes and is known for containing several nutrients and phytochemicals. In this review, the proximate composition, phytochemical constituents, potential uses, and safety issues of neem leaf flour are discussed. Neem leaf flour contains high levels of crude protein, total carbohydrate, crude fat, and fiber and moderate amounts of crude fat and ash. In addition, it contains numerous health‐promoting phytochemical constituents. Some phytochemicals, such as ascorbic acid, saponin, total alkaloids, carotenoids, total phenols, total flavonoids, and the total antioxidant capacity of neem leaf flour, have been critically discussed. Neem leaf flour has various potential applications in food science, such as preserving foods and preparing food packaging materials. However, researchers' perspectives on its safety are not yet in agreement. In general, the proximate compositions, phytochemical constituents, potential uses, and safety issues of neem leaf flour were compiled and critically reviewed. In addition, research is needed to identify all the toxic substances found in neem leaves and develop methods to eliminate them that hinder their use for various purposes in food. Further research is needed to develop food products from neem leaf flour and evaluate its nutritional value and phytochemical constituents. [ABSTRACT FROM AUTHOR]

Saffron, similar to numerous other agricultural commodities, is susceptible to microbial contamination during cultivation and postharvest handling. Cold plasma treatment has emerged as an effective method for microbial inactivation while preserving food quality. The aim of this research was to preserve the color integrity and minimize the presence of microorganisms in dried saffron stigma by implementing cold plasma pre‐treatment. Process parameters were optimized using the response surface method (RSM), considering the type of atmosphere (argon and air), plasma exposure time (1, 5, and 10 min), and plasma power (40, 70, and 100 W) as independent variables. The objectives were to maximize crocin content and minimize the total microbial load. The analysis of the response surface revealed that the argon atmosphere had a more significant impact on reducing microbial contamination than air, and an increase in plasma exposure time led to a decrease in microbial load. The maximum reduction in microbial load, by 0.9 logarithmic cycles compared to the control, was achieved with a 10‐min treatment at 40 W power. Extended plasma exposure durations led to a minor reduction in the color, taste, aroma, and antioxidant properties of saffron stigma. Specifically, the color, taste, and aroma decreased by 0.5%, 0.5%, and 0.08%, respectively, with longer plasma exposure times. The antioxidant activity decreased by 0.64% with prolonged exposure time. However, the plasma‐treated samples did not show any signs of Escherichia coli, mold, or yeast. Furthermore, our findings demonstrated that the type of atmosphere significantly influenced the reduction of infection and maintenance of saffron stigma's color quality. Cold plasma pretreatment holds promise as a viable method for preserving the physicochemical attributes of saffron while effectively reducing microbial contamination. [ABSTRACT FROM AUTHOR]

In the present study, the ethanolic extracts derived from Hass avocado pulp were observed to exhibit exceptional bioactive qualities and demonstrate bactericidal efficacy against a wide range of microorganisms, encompassing both gram‐positive and gram‐negative bacteria, as well as fungi. Therefore, this work aimed to develop a biodegradable active film by incorporating the Hass avocado extracts into chitosan/gelatin‐based film (HGCF) for the preservation of beef and pork. The study reveals that the chitosan/gelatin‐based film (GCF) and HGCF exhibit significant water stability and absorption capabilities. HGCF offered the synergy of antimicrobial properties of Hass avocado extracts and high swelling in water of chitosan/gelatin blend to absorb liquid discharged from fresh meat for prolonged storage. HGCF demonstrated a significant effectiveness in controlling microbial density in comparison to uncoated samples and samples coated with plain gelatin/chitosan film. In detail, HGCF was able to partially eliminate Staphylococcus aureus and Escherichia coli during storage, resulting in the densities after 14 days that were similar to those of uncoated meat samples after 6 days. These results demonstrate the potential of HGCF as active packaging for food preservation and advance the sustainable production and preservation of meat products. [ABSTRACT FROM AUTHOR]

This study evaluated whether Latter-day Saints have more favorable perceptions and practices of food and water emergency preparedness than other households. Individuals across 46 states in the USA completed an online survey in 2014 (n = 572). Results indicated that Latter-day Saints, compared to Non-Latter-day Saints, were more likely to have a disaster supplies kit, to have long-term food storage, to have preserved food by canning/bottling, and to perceive neighborhood/community connectedness. Latter-day Saints had significantly lower odds of having less than one month of food storage available compared to Non-Latter-day Saints. Our findings suggest Latter-day Saints may be better prepared to handle a disaster than Non-Latter-day Saints. [ABSTRACT FROM AUTHOR]

Porous hydrogels have brought more advantages than conventional hydrogels when used as chromatographic materials, controlled release vehicles for drugs and proteins, matrices for immobilization or separation of molecules and cells, or as scaffolds in tissue engineering. Polysaccharide-based porous hydrogels, in particular, can address challenges related to bioavailability, solubility, stability, and targeted delivery of natural antioxidant compounds. Their porous structure enables the facile encapsulation and controlled release of these compounds, enhancing their therapeutic effectiveness. In this context, in the present study, the cryogelation technique has been adopted to prepare novel dextran (Dx)-based porous hydrogels embedding polyphenol-rich natural extract from Picea abies spruce bark (SBE). The entrapment of the SBE within the Dx network was proved by FTIR, SEM, and energy-dispersive X-ray spectroscopy (EDX). SEM analysis showed that entrapment of SBE resulted in denser cryogels with smaller and more uniform pores. Swelling kinetics confirmed that higher concentrations of Dx, EGDGE, and SBE reduced water uptake. The release studies demonstrated the effective stabilization of SBE in the Dx-based cryogels, with minimal release irrespective of the approach selected for SBE incorporation, i.e., during synthesis (~3–4%) or post-synthesis (~15–16%). In addition, the encapsulation of SBE within the Dx network endowed the hydrogels with remarkable antioxidant and antimicrobial properties. These porous biomaterials could have broad applications in areas such as biomedical engineering, food preservation, and environmental protection, where stability, efficacy, and safety are paramount. [ABSTRACT FROM AUTHOR]

The extensive use of conventional synthetic-polymer-based fresh-keeping films for food preservation can cause dire ecological problems and threaten human living environments. In this study, extremely tough cellulose-based films with fast degradation and good UV protection properties were prepared by homogeneously modifying cellulose with tannic acid (TA). The hydrophobic aromatic rings on the TA macromolecule significantly enhance the hydrophobicity of the TA-incorporated cellulose (denoted as CTA), increasing its water contact angle. CTA films with different TA contents exhibited high transparency, good thermal stability, and excellent mechanical properties owing to the cross-linking of the uniformly dispersed TA and cellulose macromolecules via hydrogen bonding. In particular, upon incorporating an optimal amount of TA, the breaking strength of the regenerated cellulose membrane increased from 56.5 to 93.8 MPa, while its the breaking tenacity increased from 5.3 to 15.1%. In addition, CTA films can naturally degrade to biomass within 40 d when buried in the soil. Under the currently advocated goal of green and sustainable development, the new CTA fresh-keeping film is expected to have wide application prospects and great commercial value in food packaging. [ABSTRACT FROM AUTHOR]

This study targets explicitly finding an alternative to petroleum‐based plastic films that burden the environment, which is a high priority. Hence, polymeric films were prepared with carboxymethyl cellulose (CMC) (4%), pectin (2%), and polyhydroxybutyrate (PHB) (0.5%) with different concentrations of thymol (0.3%, 0.9%, 1.8%, 3%, and 5%) and glycerol as a plasticizer by solution casting technique. The prepared films were tested for mechanical, optical, antimicrobial, and antioxidant properties. Film F5 (CMC + P + PHB + 0.9%thymol) showed an excellent tensile strength of 15 MPa, Young's modulus of 395 MPa, antioxidant activity (AA) (92%), rapid soil biodegradation (21 days), and strong antimicrobial activity against bacterial and fungal cultures such as Klebsiella pneumoniae, Staphylococcus aureus, Escherichia coli, Aspergillus niger, and Aspergillus flavus. The thymol content increase in films F6 (1.8%), F7 (3%), and F8 (5%) displayed a decrease in mechanical properties due to thymol's hydrophobicity. For shelf life studies on tomatoes, F2, a film without thymol (poor antimicrobial and antioxidant activities), F5 (film with superior mechanical, optical, antimicrobial, and antioxidant properties), and F7 (film with low mechanical properties) were selected. Film F5 coatings on tomato fruit enhanced the shelf life of up to 15 days by preventing weight loss, preserving firmness, and delaying changes in biochemical constituents like lycopene, phenols, and AA. Based on the mechanical, optical, antimicrobial, antioxidant, and shelf life results, the film F5 is suitable for active food packaging and preservation. Practical Application: The developed active biodegradable composite can be utilized as a coating to extend the shelf life of fruits and vegetables. These coatings are easy to produce and apply, offering a sustainable solution to reduce food waste. On an industrial scale, they can be applied to food products, ensuring longer freshness without any technical challenges. [ABSTRACT FROM AUTHOR]

Summary: Pulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists. [ABSTRACT FROM AUTHOR]

Summary: Persistent bacteria are subset of cells capable of surviving bactericidal treatments longer. They originate in response to environmental stressors and show a longer lag phase compared to the rest of the population they are part of. Impact of persistent cells on food safety and role of common food preservation techniques in their formation are still unclear. This study aims to investigate whether osmotic stress induces formation of persistent cells in Listeria monocytogenes capable of resisting longer during cooking cycle of pork sausages. Lag‐phase duration at single‐cell level of a strain grown in 6%‐NaCl broth using image processing software was first investigated. Then, trend of the strain inactivation curve was evaluated in experimentally contaminated pork sausages cooked at 65 °C for 11 min. Results showed that salt triggers the formation of persistent cells characterised by a longer lag phase and increased heat resistance, posing a concern especially for ready‐to‐eat foods. [ABSTRACT FROM AUTHOR]

Antimicrobial peptides (AMPs) are small peptides existing in nature as an important part of the innate immune system in various organisms. Notably, the AMPs exhibit inhibitory effects against a wide spectrum of pathogens, showcasing potential applications in different fields such as food, agriculture, medicine. This review explores the application of AMPs in the food industry, emphasizing their crucial role in enhancing the safety and shelf life of food and how they offer a viable substitute for chemical preservatives with their biocompatible and natural attributes. It provides an overview of the recent advancements, ranging from conventional approaches of using natural AMPs derived from bacteria or other sources to the biocomputational design and usage of synthetic AMPs for food preservation. Recent innovations such as structural modifications of AMPs to improve safety and suitability as food preservatives have been discussed. Furthermore, the active packaging and creative fabrication strategies such as nano-formulation, biopolymeric peptides and casting films, for optimizing the efficacy and stability of these peptides in food systems are summarized. The overall focus is on the spectrum of applications, with special attention to potential challenges in the usage of AMPs in the food industry and strategies for their mitigation. [ABSTRACT FROM AUTHOR]

Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However, the allergenicity of OVA is still a serious problem because it can cause severe allergic reactions and may even be life-threatening. The structure and allergenicity of the OVA can be altered by many processing methods. In this article, a detailed description on the structure and a comprehensive overview on the extraction protocols and the allergenicity of OVA was documented. Additionally, the information on assembly and potential applications of OVA was summarized and discussed in detail. Physical treatment, chemical modification, and microbial processing can be applied to alter the IgE-binding capacity of OVA by changing its structure and linear/sequential epitopes. Furthermore, research indicated that OVA could assemble with itself or other biomolecules into various forms (particles, fibers, gels, and nanosheets), which expanded its application in the food field. OVA also shows excellent application prospects, including food preservation, functional food ingredients and nutrient delivery. Therefore, OVA demonstrates significant investigation value as a food grade ingredient. [ABSTRACT FROM AUTHOR]

This study aimed to optimize three factors of a non-thermal treatment for a fruit and vegetable (F&V) smoothie: ultrasonication (US) time, US amplitude as a percentage of the maximum one (%maxA), and nisin concentration. When the focus was on minimizing deterioration and maximizing quality immediately after treatment (day 0), the analysis suggested an optimal treatment of 2.4 min of US at 70%maxA and 11.83 mg kg−1 of nisin (opt1). However, when targeting minimal deterioration at advanced storage (day 9), a more intensive treatment of 7.4 min at 74%maxA and 12.5 mg kg−1 of nisin (opt2) was recommended. Both optimal treatments significantly reduced spoilage microorganisms and enzyme activity, increased total phenolic content and antioxidant capacity in the F&V smoothie, while maintaining its physicochemical properties and color. During storage, samples treated with both optimal conditions exhibited enhanced stability, extending the microbiological shelf-life by at least 14 days. Opt2 outperformed opt1, but cost-effectiveness must be weighed due to factors higher intensities. The obtained results lay the foundation for future research and demonstrate the great potential of these combined methods for preserving F&V beverages. [ABSTRACT FROM AUTHOR]

One of the most crucial factors in determining the consumer acceptability of processed or non-processed food products is their textural characteristics. Textural properties of food items can be created during processing by different techniques, one of which is drying. Drying which is one of the most widely used preservation methods of food products can extend their shelf life and generate unique sensory characteristics. The complicated process of drying is characterized by massive deformations while simultaneously transferring heat and moisture. Texture parameters of the dried food products vary depending on the type of dried food product (fruit and vegetables, grain and cereals, meat and marine), including the final volume, porosity, crust formation, and bulk density. Thus, this review focused on the examination of the textural characteristics of dried food items, the impact of the drying process, and the applied method on textural parameters. This study has also investigated the importance of pretreatment methods in improving the textural properties and quality of dried products. Furthermore, this review also considers the importance of modeling for texture prediction, discussing the different modeling approaches and their principles and applications. Recent applied nondestructive methods for textural analysis have been discussed in terms of application and performance. [ABSTRACT FROM AUTHOR]