Search Results (320)

Modified atmosphere packaging (MAP) is a preservation and packaging technology used to extend the shelf life of foods and agricultural products, maintain quality stability, and ensure food safety. To systematically review and summarize the current research landscape, technical challenges, and development trends in the MAP field, this study selected 1568 publications related to MAP from the Web of Science Core Collection (WOSCC) database during 2016–2025 and conducted bibliometric and visualization analysis. The results indicate that research activity in the MAP field has remained robust over the past decade, mainly focusing on four research areas: atmosphere regulation and packaging system design; microbial ecology, safety, and spoilage control; physicochemical deterioration and quality regulation; functional packaging materials and integrated preservation technologies. Countries such as China, Italy, and Spain have demonstrated outstanding performance in terms of publication output and academic influence in the MAP field, forming a solid research foundation in the MAP of perishable foods such as fruit and vegetables, meat products, and aquatic products. Research in the MAP field has gradually shifted from the verification of application effects toward system design and mechanistic analysis. Active packaging, intelligent packaging, bio-based materials, natural functional ingredients, volatile organic compounds, microbial community succession, and quality deterioration mechanisms have gradually become research hotspots, indicating a trend toward precision, sustainability, and functionality. These findings may provide references for future research topic selection, innovative packaging system design, and the development of novel food preservation technologies in the MAP field for foods and agricultural products. Full article

Lactic acid bacteria (LAB) from traditional foods are a useful source of natural biopreservatives. This study isolated and characterized indigenous LAB from goat meat produced in the argan grove ecosystem of the Souss-Massa region, Morocco, to identify strains that could improve food safety and shelf life. LAB were isolated under anaerobic conditions and screened by Gram staining, catalase test, growth profiling, and biochemical assays. Proteolytic, gelatinase, and hemolytic activity were assessed, together with antimicrobial activity against foodborne pathogens by agar well diffusion. The most promising strains were identified by 16S rRNA gene sequencing. The selected isolates belonged to Latilactobacillus and Enterococcus. Several isolates strongly inhibited Salmonella enterica, Listeria monocytogenes and Staphylococcus aureus, and none were hemolytic or gelatinase-positive. The sustained inhibition even after neutralization of pH suggested that the antimicrobial effects might be mediated by bacteriocin-like compounds or other non-acidic metabolites. In the strains tested, L. sakei MG4013 gave the best results because of its wide range of antimicrobial activity and absence of hemolytic, gelatinase, proteolytic and lipolytic activities. Goat meat from the Souss-Massa region therefore harbours LAB with biopreservative potential, with potential for use as natural preservatives in traditional meat products or as starter cultures in fermented foods. However, before being used as natural preservatives or starter cultures, they need to be further validated in food matrices. Full article

Frankincense, a natural resin obtained from Boswellia species, has been extensively utilized in traditional medicine and has attracted significant attention in biomedical applications owing to its vast therapeutic effects. While many studies and reviews have reported its pharmacological and biomedical applications, its potential in broader engineering domains and material science remains less explored. In biomedical engineering, frankincense-based compounds have been successfully incorporated into several matrices including hydrogels, nanomaterials, scaffolds, coatings for tissue engineering, food preservation and functional textiles. Frankincense has also exhibited significant potential as a functional component in engineering materials and environmental applications including its significant effects as a green corrosion inhibitor, drilling-fluid modifier and adsorbent materials. This review also highlights the economic aspects of frankincense utilization by evaluating and comparing its production, market value and scalability with other natural resin and gums. Additionally, environmental and sustainability factors associated with frankincense production, harvesting practices and resource availability have also been discussed. Overall, this review provides an overview of frankincense’s potential in diverse engineering applications and highlights the transition of frankincense from a traditional medicinal resin to a promising bio-based material for biomedical, material and environmental engineering applications. Full article

This second part extends the system-level framework established in Part I by examining advanced adhesive and sealant technologies through a performance-, circularity-, and application-oriented perspective relevant to contemporary packaging systems. While Part I focused on material classification, bonding and sealing mechanisms, regulatory aspects, and interfacial design principles, the present review analyses how advanced adhesive and sealant systems behave under realistic converting, sealing, service, recycling, and end-of-life conditions. Particular attention is devoted to bio-based and compostable adhesives, recyclable mono-material architectures, advanced multilayer sealants, debond-on-demand systems, and smart or reversible interfaces designed to support circular packaging strategies. The review critically discusses the principal adhesive and sealant performance metrics—including bond strength, seal strength, seal initiation temperature (SIT), hot-tack behaviour, cohesive durability, processing robustness, and hydrothermal resistance—in relation to packaging reliability, barrier preservation, processability, and compatibility with industrial converting operations. The analysis additionally addresses interfacial failure mechanisms, recyclability constraints associated with multilayer structures, food-contact compliance, migration and non-intentionally added substances (NIAS), and the growing role of design-for-disassembly and circularity-oriented interfacial engineering. Emerging transition strategies involving waterborne systems, low-migration formulations, recyclable sealants, dynamic covalent networks, and controlled debonding technologies are evaluated in terms of their potential to reconcile packaging performance with sustainable material management. By integrating material-specific developments with system-level packaging considerations, this review highlights how adhesive and sealant interfaces increasingly represent critical design variables governing the balance between mechanical performance, sealing reliability, processability, recyclability, compostability, and circularity in next-generation packaging systems. Full article

Amino acids and nucleobases, as essential nutrients for lactic acid bacteria (LAB), play a pivotal role in their growth and metabolism. However, their specific effects on pediocin production and the underlying regulatory mechanisms have not yet been elucidated. This study aimed to identify exogenous amino acids and nucleobases that enhance pediocin production by Pediococcus pentosaceus SNSS18, and further analyze their induction mechanisms. Alanine, cysteine, aspartate, methionine, adenine, and uracil significantly promoted pediocin production (p < 0.05), achieving a maximum increase of 60.75% in antibacterial activity compared with the control. Genomic analysis revealed the presence of the pediocin PA-1 biosynthesis operon (pedABCD) and the LuxS/AI-2 quorum-sensing (QS) system in P. pentosaceus SNSS18. Notably, methionine (0.5 g/L), cysteine (0.5 g/L), aspartate (1 g/L), and uracil (1.5 g/L) enhanced AI-2 signal activity and upregulated the expression of key QS genes (luxS and pfs), suggesting that their promotive effects are likely linked to the LuxS/AI-2 QS system. Exogenous supplementation with AI-2 further verified that the LuxS/AI-2 QS system is a key pathway regulating pediocin production in P. pentosaceus SNSS18. However, the regulatory mechanisms underlying the promotive effects of alanine and adenine remain to be elucidated. These findings provide new insights into the regulation of pediocin biosynthesis and highlight the potential of exogenous amino acid and nucleobase supplementation to markedly enhance pediocin production for food biopreservation, while supporting the development of P. pentosaceus SNSS18 as a probiotic strain. Full article

In this study, a new approach to stabilizing polypropylene (PP) melts using the bio-based antioxidant propyl gallate (PG) is considered. Since PG is extensively used in the food and cosmetics fields and its low doses do not cause reactions in humans, producing PP melts with PG is an interesting approach. Furthermore, PG is already actively used in the processing of natural polymers, for example, in the NMMO process. It is shown that introducing up to 0.2 wt.% PG into the system is sufficient to significantly reduce the decrease in melt viscosity during repeated PP processing. After five processing cycles, the viscosity of systems with PG decreases by less than an order of magnitude, while for melts without the antioxidant the viscosity drops by almost three orders of magnitude to 10 Pa s. For melts with antioxidant additives, the crossover point position in the frequency dependences remains virtually unchanged, indicating the preservation of the system’s elastic properties. Macrofibers were spun from the resulting melts, which can then be used for concrete reinforcement. For the spun fibers with PG, the strength decreased to 68.1 MPa after five passes, whereas for the PP fibers, the values did not exceed 31 MPa. The structure and properties of the fibers were studied using X-ray diffraction and IR spectroscopy, and contact angles were determined. Full article

Postbiotics—defined by the International Scientific Association of Probiotics and Prebiotics (ISAPP) as preparations of inanimate microorganisms and/or their components that confer a health benefit to the host—are attractive from a stability perspective compared to live probiotics. They withstand thermal processing and room-temperature transport and storage and are compatible with low-pH or low-water-activity food products. Despite the promise, the literature is scattered, with no review that integrates evidence from the development pipeline. This review fills that gap. The ISAPP 2021 definition is reviewed, including the practical difficulty resulting from the exclusion of cell-free supernatant (CFS)-based products that represent most of the experimental evidence. Fermentation-based production systems and non-thermal inactivation technologies—high-pressure processing (HPP), pulsed electric fields (PEF), ultrasound, cold plasma, and supercritical CO₂—are compared; non-thermal inactivation preserves the activity of thermolabile bacteriocins and phenolic fractions. Delivery systems such as spray-drying, alginate hydrogel microencapsulation, liposomal nanoencapsulation, and carboxymethyl cellulose (CMC) active packaging are assessed for gastrointestinal survival and food system compatibility. Biopreservation potential is reviewed in meat, seafood, dairy, fresh produce, and fermented foods. The regulatory framework for the United States, European Union, Japan, and India is critically reviewed; “postbiotic” is not an explicitly defined term in 2025. Three priority translational bottlenecks are identified: the absence of standardized potency assays, the lack of cross-class quality benchmarks, and the unresolved conflict between heat-inactivated dairy postbiotics and the Codex Alimentarius live-culture standard. Harmonized regulations and characterization standards are critical needs for postbiotic functional food development. Full article

Carnobacterium maltaromaticum is a lactic acid bacterium with growing applications in food biopreservation, probiotics, and microbial time-temperature integrators for tracking food quality throughout the cold chain. To develop efficient, ready-to-use dried concentrates for these applications, this study evaluated the impact of different protective formulations on the freeze-drying and storage stability of C. maltaromaticum CNCM I-3298 and explored the underlying molecular mechanisms. The formulations included sucrose, trehalose, and trehalose combined with maltodextrins. Sodium ascorbate was added to the most promising formulations for its potential antioxidant effect. Specific acidifying activity measurements before and after freezing, after freeze-drying and during storage at 25 °C revealed a gradual loss of bacterial activity following freeze-drying and storage. Sucrose, and trehalose with sodium ascorbate provided the best and outstanding protection. Increasing the glass transition temperature using trehalose or trehalose–maltodextrin matrices did not improve stability at 25 °C. Based on prior studies of proteins, we hypothesized that fast relaxation dynamics contribute to the degradation of cells in the glassy state. Fourier transform infrared micro-spectroscopy revealed that freeze-drying primarily affected nucleic acids, proteins (amide I and II), and cell wall components. Storage caused minor additional changes. First results relating to sodium ascorbate’s positive effect when added to trehalose and some spectral features in the fingerprint region need further investigation. Full article

Zanthoxylum bungeanum alkaloids have attracted considerable attention for their potential health benefits, yet systematic investigations into their extraction, purification, and comprehensive bioactivity remain scarce. In this study, an efficient extraction protocol was developed and scaled up, followed by purification using macroporous resin NKA-9 with 70% ethanol as the optimal eluent. Ultra-performance liquid chromatography coupled with ion mobility quadrupole time-of-flight mass spectrometry (UPLC-IM-QTOF/MS) identified 11 major alkaloids in the 70% ethanol eluate fraction. The antioxidant capacity of the 70% ethanol eluate fraction was evaluated through DPPH, ABTS⁺·, and Fe³⁺ reducing power assays, revealing a clear dose-dependent effect, albeit weaker than ascorbic acid. Antibacterial screening against four pathogenic bacteria (Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Pseudomonas aeruginosa) via the Oxford cup method, macrobroth dilution, and minimum bactericidal concentration (MBC) determination demonstrated strain-selective activity. The strongest effect was observed against E. coli [minimum inhibitory concentration (MIC) = 2 mg/mL, MBC = 8 mg/mL, MBC/MIC = 4, bactericidal], followed by moderate activity against B. subtilis (MIC = 4 mg/mL, MBC = 16 mg/mL), while only bacteriostatic effects were noted against S. aureus and P. aeruginosa within the tested range. These findings provide a robust foundation for further development of Zanthoxylum bungeanum alkaloids as natural functional ingredients or food-compatible bio preservatives. Full article

Serratia marcescens is a nosocomial pathogen that has acquired resistance to multiple antibiotics, necessitating alternative antimicrobial strategies. The aim of this study was to isolate and characterize a novel phage (ØAS2) against Serratia marcescens and evaluate its biocontrol potential in dairy matrices. In this study, a lytic bacteriophage specific to S. marcescens, designated ØAS2, was isolated from sewage samples collected in Assiut, Egypt. Phage ØAS2 was characterized using plaque assays, transmission electron microscopy (TEM), host range determination, pH and thermal stability tests, and one-step growth curve analysis. Its ability to inhibit bacterial growth and disrupt biofilms was also evaluated in vitro. TEM revealed that ØAS2 possesses an icosahedral head approximately 47.2 nm in diameter and a very short tail, consistent with the morphology of a member of the class Caudoviricetes that exhibits podovirus-like morphology. The phage exhibited a broad host range, infecting various Serratia strains as well as other Gram-negative bacteria, including Klebsiella spp., Escherichia coli, Salmonella typhi, and Shigella spp. ØAS2 was thermostable up to 60 °C and showed maximum activity at pH 8. One-step growth curve analysis revealed a short latent period of 10 min and a burst size of 115 PFU per infected cell. ØAS2 effectively inhibited the growth of S. marcescens SM02 in vitro and significantly reduced preformed biofilms at different multiplicities of infection (MOIs). When applied to skim milk and fresh soft cheese at various MOIs (Multiplicities of Infection), the phage successfully controlled bacterial contamination under refrigerated storage (7 °C for 7–10 days). At MOI 5.0, phage ØAS2 reduced biofilm biomass by 25.6%, planktonic growth by 85.7%, and achieved a reduction of 2.1 log₁₀ CFU/mL in skim milk. These findings indicate that ØAS2 is a promising biocontrol candidate for managing S. marcescens spoilage in dairy products. Full article

Biopreservatives are emerging as a promising alternative to conventional food preservation methods. However, there is limited empirical evidence integrating validated psychometric instruments with advanced unsupervised segmentation techniques to identify heterogeneous consumer profiles regarding biopreserved chicken consumption. To address these limitations, self-organizing maps (SOMs) have been widely used as unsupervised learning tools that reduce dimensionality, preserve topological relationships, and facilitate the visualization of latent structures in multivariate datasets. This study aims to analyze the factors influencing the acceptance of biopreservation in chicken consumption through a strategic segmentation based on unsupervised machine learning and behavioral dimensions. This methodological design enables the capture of behavioral heterogeneity, the identification of strategic consumption profiles, and the generation of empirical evidence to support future research and communication strategies related to biopreservation technologies in similar consumer contexts. In this study, 323 instances were topologically organized into 16 clusters, grouping individuals with similar behavioral patterns. The descriptive analysis of clusters revealed highly differentiated consumer profiles in terms of Consumer acceptance, cold chain practices, and Knowledge of food microorganisms. The high-acceptance exploratory segment achieved the maximum score (5.00) in knowledge of beneficial microorganisms (V14), acceptance of their use in chicken preservation (V15), and familiarity with lactic acid bacteria (V16). The three-dimensional structure identified through Exploratory Factor Analysis (EFA) not only provided statistical validation of the instrument but also established a conceptual framework for interpreting the SOM’s topology. From a practical perspective, the findings highlight the relevance of consumer heterogeneity and suggest that consumer knowledge may play an important role in the acceptance of biopreservation technologies. These findings provide useful insights for future studies aimed at understanding the factors that influence consumer acceptance of biopreservation technologies. Full article

Edible and medicinal mushrooms, including cultivated and wild species, are increasingly recognized as valuable functional foods and nutraceutical resources due to their high nutritional value, abundance of bioactive compounds, and documented health-promoting properties. However, their high perishability results in substantial postharvest quality losses and limits commercial shelf life. This review provides a comprehensive overview of recent advances in mushroom preservation technologies, with particular emphasis on emerging non-thermal approaches such as cold plasma treatment, active packaging systems, and electrostatic field technologies. Conventional and advanced drying methods, edible coatings, biopreservation, fermentation and irradiation are also critically evaluated. Cold plasma treatment effectively reduces microbial contamination and enzymatic browning while maintaining firmness and nutritional quality, whereas active packaging systems based on chitosan films, nanocomposites, and modified atmospheres help reduce moisture loss, delay senescence, and preserve physicochemical properties during storage. Electrostatic field treatment combined with modified atmosphere packaging has shown additional potential for extending refrigerated shelf life. Among drying technologies, freeze-drying generally provides the highest retention of colour, texture and bioactive compounds, although its industrial application remains constrained by high energy consumption and operational costs. Overall, current evidence suggests that integrated preservation approaches offer the greatest potential for improving shelf-life extension and quality retention. Nevertheless, further research is required to address challenges related to industrial scalability, process standardization, economic feasibility and long-term quality assessment. Full article

Six lactic acid bacteria isolated from São Jorge PDO cheese were characterised for technological, safety, antimicrobial, and probiotic properties. All isolates fermented a broad range of carbohydrates and lacked lipolytic activity, while SJC115 and SJC119 showed proteolysis. Safety profiling (γ-haemolysis, no DNase or gelatinase activity, and generally favourable antibiotic susceptibility) is promising, but tetracycline resistance warrants caution and genomic confirmation. L. paracasei and L. brevis isolates inhibited a wide range of foodborne pathogens (Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica, Bacillus spp.) and spoilage fungi (Penicillium and Aspergillus spp.). Notably, two isolates (SJC117 and SJC120) exhibited antibacterial activity in neutralized cell-free supernatants, indicating putative bacteriocin-like inhibitory substances (BLIS). The isolates survived intestinal conditions above the probiotic threshold, yet only SJC117 and SJC120 tolerated gastric acidity (pH 2.5, 1 h) with >5 log CFU/mL. Despite low hydrophobicity, strains showed good autoaggregation and pathogen coaggregation. All isolates produced exopolysaccharides (EPS) and angiotensin-converting enzyme (ACE) inhibitory peptides, whereas some exhibited moderate conjugated linoleic acid (CLA) production and glutamate decarboxylase (GAD) activity. L. paracasei SJC117 stood out by combining BLIS/antifungal activity, superior gastric tolerance, and an exceptional bioactive profile, making it a promising candidate for biopreservation and functional food applications that warrants further in vivo validation to confirm its efficacy and safety. Full article

The growing concern over antimicrobial resistance and the increasing demand for safer and more sustainable antimicrobial strategies have driven extensive research into peptide-based natural antimicrobials. This review focuses specifically on antimicrobial peptides (AMPs), bacteriocins and mycocins as peptide- or proteinaceous antimicrobial compounds with potential applications as active ingredients, biopreservatives and antimicrobial tools. These compounds exhibit activity against spoilage and pathogenic microorganisms and are increasingly being explored in food safety, agriculture, cosmetics, animal health and human healthcare. AMPs, bacteriocins and mycocins act through diverse and sometimes overlapping mechanisms, including membrane disruption, pore formation, inhibition of cell wall biosynthesis, interference with intracellular targets, induction of oxidative stress and modulation of host or microbial responses. These mechanisms support their potential use in food biopreservation, crop protection, biofungicide and biopesticide development, topical antimicrobial formulations, cosmetic preservation, antibiofilm strategies and adjunctive therapeutic approaches. Recent advances in encapsulation, peptide engineering, recombinant production, nanodelivery and combination strategies with conventional antibiotics, hurdle technologies or other natural antimicrobials have improved the stability, bioavailability and antimicrobial efficacy of these compounds in experimental systems. However, broader translation remains limited by several major challenges. These include proteolytic degradation, reduced stability in complex matrices, context-dependent antimicrobial activity, possible toxicity, resistance development, high production and purification costs, formulation difficulties, scale-up limitations and regulatory constraints. Further validation is also needed regarding safety, microbiome impact, environmental fate and performance under realistic food-preservation, agricultural, cosmetic and clinical conditions. This review summarises and compares the diversity, mechanisms, applications and translational challenges of AMPs, bacteriocins and mycocins across food safety, sustainable agriculture, cosmetics, animal health and healthcare. It also discusses the main challenges that must be addressed before broader translation, including resistance risk, stability, formulation, scale-up, safety assessment and regulatory approval. Full article

Traditional petroleum-based packaging suffers from pollution and functional limits, making it unsuitable for next-generation food systems. In contrast, bio-based smart packaging—combining renewable substrates with responsive components—transforms packaging from a passive shell into an active quality monitor and supply chain information node through three interconnected pillars: renewability, real-time responsiveness to freshness markers, and digital traceability. Market figures confirm this shift, with the smart food packaging sector projected to reach USD 48.97 billion by 2028 (CAGR 4.49% from 2023). This review covers recent progress in natural polymers (cellulose, chitosan, alginate, gelatin) and bio-based polyesters (PLA, PHA). Their multiscale structures enable tunable mechanical and barrier properties while serving as hosts for intelligent functions. Two functional directions stand out: active preservation (antimicrobial, antioxidant, gas-regulating, stimulus-controlled release) and intelligent sensing (colorimetric indicators, bio-based sensors, nano-amplified signals for real-time freshness monitoring). Beyond material functions, digital tools such as IoT and blockchain turn packaging into interactive data nodes, linking material intelligence with full traceability to enhance food safety and supply chain efficiency. Key challenges remain with long-term operational stability, production costs, scalable manufacturing, and life cycle assessments. Nevertheless, bio-based smart packaging is expected to evolve through biomimetic design, process innovation, and system-level integration toward adaptability, multifunctionality, and intelligence, ultimately supporting safer, more transparent, efficient, and sustainable food systems. Full article