The revealing of the Cyto-genotoxic properties (Allium and MTT) and the effect of chicken meat quality of characterized zein-eugenol nanofibers.

Electrospun zein-based eugenol nanofibers (ZEnF) with diameters (148.19-631.52 nm) were fabricated. Thermal degradation was found as <15 % until 300 °C while the nanofiber diffraction pattern presented three main peaks among the 5o and 45o positions. ZEnF was not only evaluated as non-toxic to cells but also possessed anticancer characteristics revealing with the MCF-7 cell line at 800 µg/mL (reduction: 18.08 %) and 1600 µg/mL (reduction: 41.64 %). Allium tests revealed that ZEnF did not have any adverse impact on the health status (chromosomes-DNA) of exposed organisms. Following the nanofiber coating for chicken meat parts (thigh and breast), it was observed up to 1.25 log CFU/g limitation in total viable bacteria counts (p < 0.05). The sensory score (difference: 3.64 in 10 points scoring on the 6th day of the cold storage) and odor score of chicken meat samples were found to be as higher than control samples (p < 0.05).

Development and characterization of a double-layer smart packaging system consisting of polyvinyl alcohol electrospun nanofibers and gelatin film for fish fillet.

This study aimed to develop a double-layer film composed of an intelligent, gelatin-based film integrated with active polyvinyl alcohol electrospun nanofibers (PVANFs). Eggplant skin extract (ESE), a colorimetric indicator, was incorporated into the gelatin-based film at varying concentrations ranging from 0 % to 8 % w/w. The gelatin film containing 8 % ESE was identified as the optimal formulation based on its superior color indication, water barrier, and mechanical properties. Savory essential oil (SEO)-loaded PVANFs were electrospun onto the optimized gelatin film to fabricate the double-layer film. Analysis of the chemical and crystalline structures and the double-layer film's thermal properties confirmed the gelatin film's physical integration with PVANFs. Morphological examination revealed a smooth surface on the film and a uniform fibrillar structure within the PVANFs. Furthermore, the developed double-layer film effectively detected spoilage in trout fish while controlling pH, oxidation, and microbial changes during storage.

Investigating the synergistic antibacterial effects of chlorogenic and p-coumaric acids on Shigella dysenteriae.

Chlorogenic acid (CGA) is a well-known plant secondary metabolite exhibiting multiple physiological functions. The present study focused on screening for synergistic antibacterial combinations containing CGA. The combination of CGA and p-coumaric acid (pCA) exhibited remarkably enhanced antibacterial activity compared to that when administering the treatment only. Scanning electron microscopy revealed that a low-dose combination treatment could disrupt the Shigella dysenteriae cell membrane. A comprehensive analysis using nucleic acid and protein leakage assay, conductivity measurements, and biofilm formation inhibition experiments revealed that co-treatment increased the cell permeability and inhibited the biofilm formation substantially. Further, the polyacrylamide protein- and agarose gel-electrophoresis indicated that the proteins and DNA genome of Shigella dysenteriae severely degraded. Finally, the synergistic bactericidal effect was established for fresh-cut tomato preservation. This study demonstrates the remarkable potential of strategically selecting antibacterial agents with maximum synergistic effect and minimum dosage exhibiting excellent antibacterial activity in food preservation.

Protective effects and molecular mechanisms of Litopenaeus vannamei treated with l-arginine/l-lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles.

The storage and processing of Litopenaeus vannamei are often challenged by the freeze-thaw (F-T) cycle phenomenon. This study delved into the influence of pretreatment with l-arginine (Arg) and l-lysine (Lys) on the myofibrillar proteins oxidation and quality of shrimp subjected to F-T cycles. Arg and Lys pretreatment notably improved water-holding capacity (WHC), textural integrity as well as the myofibrillar structure of the shrimps. A lesser reduction in the amounts of immobile and bound water was found in the amino acid-treated groups, and the oxidation of lipids and proteins were both decelerated. Molecular simulation results indicated that Arg and Lys could form hydrogen and salt-bridge bonds with myosin, enhancing the stability of Litopenaeus vannamei. The study concludes that Arg and Lys are effective in alleviating the adverse effects of F-T cycles on the quality of Litopenaeus vannamei, and provides a new solution for the quality maintenance during storage and processing.

Preharvest methyl jasmonate application delays cell wall degradation and upregulates phenolic metabolism and antioxidant activities in cold stored raspberries.

The effects of preharvest methyl jasmonate (MeJA) spray application on the physicochemical quality, metabolism of phenolics, and cell wall components in raspberries were investigated during a 10-day cold storage period. MeJA spray reduced firmness loss, decay incidence, and weight loss, while maintained higher levels of soluble solids content, ascorbic acid, anthocyanins and flavonoids in raspberries. Furthermore, MeJA application resulted in increased total pectin and protopectin levels, as well as lowered water-soluble pectin, and activities of pectin methyl esterase, polygalacturonase and cellulase enzymes. Additionally, MeJA treatment upregulated the phenylpropanoid pathway, leading to higher endogenous phenolics and activities of phenylalanine-ammonia lyase and shikimate dehydrogenase. In conclusion, preharvest MeJA spray application could be adopted to enhance the storage potential of cold-stored raspberries for 10 days by maintaining higher firmness, assuring better physicochemical quality, and increasing phenolic metabolism, while reducing cell wall hydrolysis.

Hora da dica: recipientes adequados para a conservação e o aquecimento da marmita saudável

Study on the preservation effect of 60Co-γ ray irradiation on potatoes.

To evaluate the effect of irradiation on the preservation of potatoes, fresh potatoes were selected as the irradiation objects, and irradiated with 60Co-γ radiation source for 0, 100, 200, 500 and 1000 Gy, respectively. During the irradiation, the well-packaged Y1.79Bi0.01Eu0.2MgTiO6 novel thermoluminescence dosimeter material was placed together with the potatoes at the same position. Then, the potatoes were stored in the same temperature and humidity environment, and the quality changes of the potatoes were observed. The Y1.79Bi0.01Eu0.2MgTiO6 material had good performance indicators, and was used to measure the irradiation dose of the potatoes. The experiment showed that irradiation could appropriately extend the storage time of potatoes, and gamma irradiation of about 1000 Gy could achieve the best preservation effect. The main pathogenic fungi that cause dry rot of potatoes were Fusarium solani and Fusarium oxysporum, and the appropriate dose of 60Co-γ irradiation could effectively inhibit the spread and growth of these fungi.

Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.

Fabrication and Application of Tannin Double Quaternary Ammonium Salt/Polyvinyl Alcohol as Efficient Sterilization and Preservation Material for Food Packaging.

Food packaging films play a vital role in preserving and protecting food. The focus has gradually shifted to safety and sustainability in the preparation of functional food packaging materials. In this study, a bisquaternary ammonium salt of tannic acid (BQTA) was synthesized, and the bioplastics based on BQTA and polyvinyl alcohol (PVA) were created for packaging applications. The impact of BQTA on antibacterial effect, antioxidant capacity, opacity, ultraviolet (UV) protective activity, mechanical strength, thermal stability, and anti-fog of the resultant bioplastics was examined. In vitro antibacterial experiments confirmed that BQTA possesses excellent antimicrobial properties, and only a trace amount addition of BQTA in PVA composite film could inhibit about 100% of Escherichia coli and Staphylococcus aureus. Compared to BQTA/PVA bioplastics with pure PVA, the experiment findings demonstrate that BQTA/PVA bioplastics show strong antioxidant and UV protection action and the performance of fruit preservation. It also revealed a small improvement in thermal stability and tensile strength. The small water contact angle, even at low BQTA concentrations, gave BQTA/PVA bioplastics good anti-fog performance. Based on the findings, bioplastics of BQTA/PVA have the potential to be used to create packaging, and they can be applied as the second (inner) layer of the primary packaging to protect food freshness and nutrition due to their antioxidant activity and biocompatibility.

Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling.

Targeted metabolomics and flavouromics combined with relative odor activity value were performed to explore the effect of degradation and oxidation of matrix mediated by pH on the formation of characteristic volatiles in preserved egg yolk (PEY) during pickling. It was found that the oxidation of proteins and lipids in PEY induced by pH sequentially occurred in early and later periods, and degradation both mainly occurred in early stage. Moreover, 1-octen-3-one, heptanal, trimethylamine, etc., compounds and 5-HETrE, proline, etc., components were confirmed as up-regulated characteristic volatiles and differential metabolites in PEY during pickling. The formation of octanal-M/D and benzeneacetaldehyde-M was attributed to ß-oxidation of hydroxyeicosapentaenoic acid and L-isoleucine catalyzed by strong alkali at early period based on correlation network between them, respectively. Meanwhile, the generation of 1-octen-3-one-M/D mainly depended on L-serine and could be promoted by phosphatidylcholines oxidation. At later stage, the formation of heptanal-M/D was primarily attributed to phosphatidylethanolamines oxidation induced by alkali, and the enrichment of heptanal-M/D and nonanal were both enhanced by oxidized lipids. Lastly, trimethylamine was derived from L-lysine under alkaline conditions and promoted by protein oxidation during the whole process. This manuscript provided insight into the differential contribution of oxidation and degradation from matrix regulated by exogenous factors on the formation pathway for characteristic volatiles in foods.

Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review.

Nowadays, with the diversification of nutritious and healthy foods, consumers are increasingly seeking clean-labeled products. High hydrostatic pressure (HHP) as a cold sterilization technology can effectively sterilize and inactivate enzymes, which is conducive to the production of high-quality and safe food products with extended shelf life. This technology reduces the addition of food additives and contributes to environmental protection. Moreover, HHP enhances the content and bioavailability of nutrients, reduces the anti-nutritional factors and the risk of food allergen concerns. Therefore, HHP is widely used in the processing of fruit and vegetable juice drinks, alcoholic, meat products and aquatic products, etc. A better understanding of the influence of HHP on food composition and applications can guide the development of food industry and contribute to the development of non-thermally processed and environmentally friendly foods.

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation.

Fresh-cut fruits and vegetables (F&V) play a pivotal role in modern diets due to their convenience and nutritional value. However, their perishable nature renders them susceptible to rapid spoilage, causing quality deterioration, safety risks, and economic losses along the supply chain. Traditional preservation methods, while effective to some extent, often fall short in maintaining the quality and safety of fresh-cut F&V. This comprehensive review examines the utilization of slightly acidic electrolyzed water (SAEW) as a novel preservation technique for fresh-cut F&V. The review encompasses the production mechanisms, sterilization principles, classifications and application of SAEW. It explores the effects of SAEW on microbial inactivation, quality parameters, and metabolic pathways in fresh-cut F&V. Additionally, it assesses the synergistic effects of SAEW when combined with other preservation methods. SAEW demonstrates remarkable potential in extending the shelf life of fresh-cut F&V by effectively inhibiting microbial growth, suppressing browning, preserving chemical content, and influencing various metabolic processes. Moreover, its synergy with different treatments enhances its overall efficacy in maintaining fresh-cut F&V quality. The review highlights the promising role of SAEW as an innovative preservation approach for fresh-cut F&V. However, challenges regarding its widespread implementation and potential limitations require further exploration. Overall, SAEW stands as a significant contender in ensuring the safety and quality of fresh-cut F&V paving the way for future research and application in the food industry.

Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community.

In order to explore the application prospects of static magnetic field (SMF) combined with supercooling in meat preservation, this study proposed a novel method of supercooling assisted by a stationary magnetic field (SMF + supercooling) for the preservation of chilled pork, evaluating its cooling rate and quality changes (e.g., water holding capacity, color, pH, and TVB-N), as well as the evolution trend of the microbiota. The results showed that SMF + supercooling significantly (P < 0.05) improved the cooling rate of pork. Compared to chilling and supercooling, SMF + supercooling significantly delayed the increase of TVB-N and TVC on the 12th day of storage (P < 0.05). SMF + supercooling treatment achieves the maintenance of pork water-holding capacity by inhibiting water migration, reducing drip loss, cooking loss, and centrifugal loss of pork. The 16S rDNA bacteria flora analysis demonstrated that SMF + supercooling treatment reduced the relative abundance of spoilage bacteria such as Acinetobacter, Streptococcus, and Pseudomonas, delaying the deterioration of pork quality caused by microbial growth. The SMF + supercooling treatment can be considered a novel refrigeration preservation method that delays the deterioration of pork quality and extends its shelf life.

A comprehensive review on freeze-induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques.

Over the years, the production of eggs has increased tremendously, with an estimated global egg production of 9.7 billion by 2050. Further processing of shell eggs to egg products has gained growing popularity. Liquid egg yolks, an innovative form of egg replacement, still suffer from short shelf-life issues, and freezing has been applied to maintain freshness. An undesirable phenomenon called "gelation" was found during the production of frozen egg yolks, which has attracted numerous scholars to study its mechanism and quality control methods. Therefore, we comprehensively reviewed the history of the studies on frozen egg yolks, including the production procedure, the fundamentals of freezing, the gelation mechanism, the factors affecting gelation behaviors, and the techniques to control the gelation behaviors of frozen egg yolks. Reporting the production procedure and freezing fundamentals of frozen egg yolks will give readers a better understanding of the science and technological aspects of frozen egg yolks. Furthermore, a comprehensive summary of the mechanism of egg yolk gel formation induced by freeze-thawing and relevant control techniques will provide insights to researchers and manufacturers in the field of frozen egg processing.

Enhancing Mexican lime (Citrus aurantifolia cv.) shelf life with innovative edible coatings: xanthan gum edible coating enriched with Spirulina platensis and pomegranate seed oils.

BACKGROUND: The Mexican lime (Citrus aurantifolia cv.), widely consumed in Iran and globally, is known for its high perishability. Edible coatings have emerged as a popular method to extend the shelf life of fruits, with xanthan gum-based coatings being particularly favored for their environmental benefits. This study aims to evaluate the effectiveness of an edible coating formulated from xanthan gum, enriched with Spirulina platensis (Sp) and pomegranate seed oil (PSO), in improving the quality and reducing the weight loss of Mexican lime fruit under conditions of 20 ± 2 °C and 50-60% relative humidity. RESULTS: Based on the results, the application of coatings was generally effective in reducing fruit weight loss, with the least weight loss observed in the xanthan gum 0.2%+ Spirulina platensis extract (1%) treatment. Additionally, the levels of total phenols and flavonoids in the treated fruits exceeded those in the control group, with xanthan gum 0.2%+ Spirulina platensis extract (1%) and xanthan gum 0.2% exhibiting the highest concentrations of these compounds. The antioxidant capacity of the fruits was also enhanced by the coatings, surpassing that of the control group, with xanthan gum 0.2%+ Spirulina platensis extract (1%) achieving the highest levels. The treatments significantly suppressed the activity of the polyphenol oxidase (PPO) enzyme, with xanthan gum 0.2% demonstrating the most potent inhibitory effect. Furthermore, the treatments resulted in increased activities of catalase (CAT) and peroxidase (POD) enzymes compared to the control. Except for xanthan gum 0.2%+ pomegranate seed oil (0.05%), all treatments maintained the fruit's greenness (a*) more effectively than the control. CONCLUSIONS: Peel browning is a major factor contributing to the decline in quality and shelf life of lime fruit. The application of 0.1% and 0.2% xanthan gum coatings, as well as a combination of 0.2% xanthan gum and Spirulina platensis extract, significantly inhibited PPO activity and enhanced the activity of CAT and POD and phenolic compound in Mexican lime fruits stored at of 20 ± 2 °C for 24 days. Consequently, these treatments comprehensively preserved lime fruit quality by significantly reducing browning, maintaining green color, and preserving internal quality parameters such as TA, thereby enhancing both visual appeal and overall fruit quality.

Recent approaches in the application of antimicrobial peptides in food preservation.

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.

Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage.

The impact of premade beef patty (BBP) with red onion skin powder (OSP) at 0, 1, 2, and 3% levels on color, lipid, and protein oxidative stability, and infection degree of microorganisms during cold storage was investigated. The objective was to determine the effect of color by L*, a*, b*, and the content of MetMb. The inhibitory effect of OSP on the oxidation of lipid and protein was studied based on TBARS and the carbonyl content of protein in samples at different storage times. TVB-N content was used to characterize the degree of infection of microorganisms and their effect on meat quality. The results showed that the addition of OSP reduced the pH, L *, a*, and b * values of BBP, and improved the hardness, springiness, gumminess, and cohesiveness of BBP, but had no significant effect on the chewiness of BBP (p > 0.05). After 12 days of storage, the carbonyl group and TBARS content in the BBP supplemented with 3%OSP was significantly lower than that in the control group (p < 0.05). Furthermore, the addition of OSP significantly inhibited the TVB-N increase during beef patty storage. These results indicated that OSP has a good research prospect as a natural antioxidant or preservative.

Preparation and properties of PCL coaxial electrospinning films with shell loaded with CEO and core coated LEO nanoemulsions.

During storage and transportation, the reduction of microbial contamination and management of the exudation of fluids from the fish can effectively mitigate spoilage and degradation of fish fillets. In this work, the coaxial electrospinning films loaded with natural plant preservatives, namely laurel essential oil (LEO) and clove essential oil (CEO), were prepared by the coaxial electrospinning method synergistic with nanoemulsion techniques, and the hydrophilic preservation pads were prepared. The morphology of the film fiber is clear, without beads or damage, with fiber diameters falling within the 230-260 nm range. It has a distinct core-shell structure, exceptional thermal stability, and strong antibacterial and antioxidant properties. The core-shell structure of the fiber subtly regulates the release of preservatives and significantly improves the utilization efficiency. At the same time, the synergistic use of two essential oils can reduce the amount while amplifying their effectiveness. The pads significantly slowed down the increase of key indicators of spoilage, such as total viable count (TVC), pH, thiobarbituric acid reactive substances (TBA), and total volatile base nitrogen (TVB-N), during the storage of the fish fillets. Furthermore, the pads effectively slowed down the decline in water-holding capacity, the deterioration of textural qualities, and the negative changes in the microstructure of the fish muscle. Ultimately, the pads notably delayed the spoilage of fish fillets, extending their shelf life from 5 d to 9 d. The efficient utilization of biological preservatives in this film can provide technical support for the development of food preservation materials.

Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies.

Foodborne harmful bacteria not only cause waste of fresh food, but also pose a major threat to human health. Among many new sterilization and preservation technologies, photodynamic inactivation (PDI) has the advantages of low-cost, broad-spectrum, energy-saving, nontoxic, and high efficiency. In particular, PDI based on edible photosensitizers (PSs) has a broader application prospect due to edible, accessible, and renewable features, it also can maximize the retention of the nutritional characteristics and sensory quality of the food. Therefore, it is meaningful and necessary to review edible PSs and edible PSs-mediated PDI, which can help to arouse interest and concern and promote the further development of edible PSs-mediated PDI in the future field of nonthermally sterilized food preservation. Herein, the classification and modification of edible PSs, PS-mediated in vivo and PS-mediated in vitro mechanism of PDI, strengthening strategy to improve PDI efficiency by the structure change synergistic and multitechnical means, as well as the application in fresh food preservation were reviewed systematically. Finally, the deficiency and possible future perspectives of edible PSs-mediated PDI were articulated. This review aimed to provide new perspective for the future food preservation and microbial control.

AI-based R&D for frozen and thawed meat: Research progress and future prospects.

Frozen and thawed meat plays an important role in stabilizing the meat supply chain and extending the shelf life of meat. However, traditional methods of research and development (R&D) struggle to meet rising demands for quality, nutritional value, innovation, safety, production efficiency, and sustainability. Frozen and thawed meat faces specific challenges, including quality degradation during thawing. Artificial intelligence (AI) has emerged as a promising solution to tackle these challenges in R&D of frozen and thawed meat. AI's capabilities in perception, judgment, and execution demonstrate significant potential in problem-solving and task execution. This review outlines the architecture of applying AI technology to the R&D of frozen and thawed meat, aiming to make AI better implement and deliver solutions. In comparison to traditional R&D methods, the current research progress and promising application prospects of AI in this field are comprehensively summarized, focusing on its role in addressing key challenges such as rapid optimization of thawing process. AI has already demonstrated success in areas such as product development, production optimization, risk management, and quality control for frozen and thawed meat. In the future, AI-based R&D for frozen and thawed meat will also play an important role in promoting personalization, intelligent production, and sustainable development. However, challenges remain, including the need for high-quality data, complex implementation, volatile processes, and environmental considerations. To realize the full potential of AI that can be integrated into R&D of frozen and thawed meat, further research is needed to develop more robust and reliable AI solutions, such as general AI, explainable AI, and green AI.