During storage and transportation, meat is susceptible to the effects of microorganisms, endogenous enzymes, and oxygen, leading to issues such as moisture loss, spoilage, and deterioration. Superchilling, as a preservation method that combines the b...
Postharvest losses (PHLs) present a critical bottleneck to global food security, with fresh fruit losses reaching 23–40% due to rapid physiological deterioration, mechanical stress, and microbial decay. This review evaluates the metabolic casca...
Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has a high-water content, a high metabolism, and a high susceptibility to pathogens, resulting in an irreversible process of tissue degeneration or quality de...
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are suscepti...
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve inclu...
Postharvest spoilage of horticultural produce is a significant challenge, contributing to substantial food waste and economic losses. Traditional preservation methods, such as chemical preservatives and fungicides, are increasingly being replaced by...
Rapid economic growth and changing consumer patterns have made fresh-cut fruits and vegetables household staples because of their high nutritional value, their role in reducing the risk of illnesses and other health problems, and convenience. However...
Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health...
In the past few decades, fruits have been increasingly consumed, leading to an increase in global fruit production. However, fresh produce is susceptible to large losses during production and preservation. In the postharvest preservation stage, fruit...
Seriguela (Spondias purpurea L.) is a tropical climacteric fruit characterized by high metabolic activity and rapid postharvest deterioration, which limits its shelf life and commercial distribution. Non-thermal technologies such as ultraviolet-C (UV...
The global food industry is undergoing a critical shift toward sustainability, driven by high postharvest losses—reaching up to 40% for fruits and vegetables—and the need to reduce environmental impact. Sustainable postharvest innovations...
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking...
Tea, a globally important cash crop with abundant bioactive constituents, suffers widespread postharvest quality deterioration that causes substantial economic losses. This review compares the divergence of deterioration pathways between postharvest...
This review explores the synergistic integration of edible coatings and non-thermal preservation technologies as a multifaceted approach to maintaining food quality, safety, and sustainability. Edible coatings—composed of polysaccharides, prote...
Freezing effectively extends the shelf life of food and maintains product quality by inhibiting microorganisms, enzyme activity, and chemical reactions. However, issues such as ice crystal formation, protein denaturation, lipid oxidation, and the low...
(1) Background: Currently, an increasing number of women postpone pregnancy beyond the age of 35. Gynecological cancers affect a significant proportion of women of reproductive age, necessitating the development of fertility preservation methods to f...
The food industry is striving for a sustainable development of thermal food processing. Smoking is an example of a process that has grown in popularity in recent years. There is a lack of systematic knowledge in the literature regarding this underval...
Royal jelly, a high-value natural product rich in bioactive compounds, is highly susceptible to quality deterioration during storage and processing. However, current quality standards rely predominantly on basic physicochemical parameters and measuri...
Moderate ozone exposure has emerged as a sustainable strategy to enhance postharvest quality in perishable fruits. This study investigated the effects of ozone treatment (2.14–19.27 mg/m3) on flat jujube during 70-day cold storage (0 °C). R...
In this study, fresh-cut fruit salads composed of apples, pears, kiwis, and pineapples were stored at +4 °C for 18 days under distinct conditions: non-coated (NC), chitosan-coated (CH), and bergamot juice powder extract-enriched chitosan-coated (...
This study aims to investigate the differences in the effects of spraying and immersing methods on edible coatings for halved and pitted plums. Earlier studies have shown that these biodegradable packaging materials can preserve the quality and safet...
Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In part...
Food safety has always been a major global challenge to human health and the effective detection of harmful substances in food can reduce the risk to human health. However, the food industry has been plagued by a lack of effective and sensitive safet...
Deltamethrin (DEL) is one of the most commonly used pyrethroid pesticides that can cause serious harms to the ecological environment and human health. Herein, we have developed a paper-based colorimetric sensor impregnated with gold nanoparticles (Au...
Salmonella enterica is a major cause of foodborne illness, and the emergence of antibiotic-resistant bacteria has led to huge pressures on public health. Phage is a promising strategy for controlling foodborne pathogens. In this study, a novel S...
Efficient methods for monitoring sulfonamides (SAs) in water and animal-source foods are of great importance to achieve environmental safety and protect human health. Here, we demonstrate a reusable and label-free electrochemical sensor for the rapid...
Staphylococcus aureus and Klebsiella pneumoniae are significant and prevalent pathogens associated with bovine mastitis on dairy farms worldwide, resulting in severe infections in both dairy cows and, subsequently, human beings. Fast and dependable p...
In this research, we designed a rapid tricolour immunochromatographic test strip with double test lines (TS-DTL) and two-colour AuNP probes, which realised the simultaneous detection of tricaine mesylate (TMS) and malachite green (MG). Through a dist...
Aflatoxin B1 (AFB1) –induced liver damage may be treated with chitosan oligosaccharide (COS), a small-molecular–weight oligosaccharide with excellent bioactivity and antioxidant potential. Hepatotoxicity induced by AFB1 single acute expos...
Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent w...
‘Liuyuezao’ pummelo is highly prone to cracking, which seriously affects its quality. The aim of this study was to illustrate the effect of foliar sprays of calcium (Ca) and boron (B) and their combined treatments on the fruit cracking an...
In order to diminish the application limitations of essential oils (EOs) as natural antimicrobial components in the food industry, novel antimicrobial materials were designed and prepared by immobilization of thymol derivatives on silica particles wi...
25 December 2022
In China, a traditional perspective recommended that consuming seafood should be mixed or matched with vinegar, because people thought this traditional Chinese eating habit could reduce the risk of pathogenic microorganism infection, such as Vibrio p...
This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, t...
The rapid, sensitive, and selective detection of pathogenic bacteria is of utmost importance in ensuring food safety and preventing the spread of infectious diseases. Here, we present a novel, reusable, and cost-effective impedimetric sensor based on...
Accurate methods for assessing food freshness through colorimetric pH response play a critical role in determining food spoilage and ensuring food quality standards. This study introduces a novel unlabeled DNA sequence, poly-dA20, designed to exploit...
Hepatitis B is a globally prevalent viral infectious disease caused by the hepatitis B virus (HBV). In this study, an immunochromatographic assay (ICA) for the rapid detection of hepatitis B preS2 antigen (preS2Ag) was established. The magnetic nanop...
The preservation of the freshness of fruits and vegetables until their consumption is the aim of many research activities. Quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharve...
Chlorpyrifos (CHL), profenofos (PRO) and cypermethrin (CYP) are widely used in combination to increase crop yields. However, these three pesticides can cause serious harm to human health and do not easily degrade. In this study, a novel visible paper...
Metabolic dysfunction-associated steatotic liver disease (MASLD) is one of the most prevalent chronic diseases in the world, lacking specific pharmacological interventions or well-established treatments. MASLD involves intricate pathological mechanis...
Mackerel is widely favored by consumers as a high-yield, delicious marine fish. However, by-products generated during its processing, such as fish skins, are often underutilized, resulting in significant resource waste. This study aimed to extract hi...
Globally, norovirus has become the primary cause of outbreaks of acute gastroenteritis, and an increasing number of norovirus GII infections have been associated with shellfish. This highlights the urgent need to establish sensitive and rapid detecti...
The localization of lipoprotein (Lol) system is responsible for the transport of lipoproteins in the outer membrane (OM) of Vibrio parahaemolyticus. LolB catalyzes the last step in the Lol system, where lipoproteins are inserted into the OM. If the f...
Low-carbon production is one of the dominating issues in the sustainable development of the food industry with high energy consumption, especially in the table grapes cold chain. The aim of this paper is to propose a profit maximization strategy of t...
Human biostasis, the preservation of a human when all other contemporary options for extension of quality life are exhausted, offers the speculative potential for survival via continuation of life in the future. While provably reversible preservation...
Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the dem...
Contemporary human preservation technologies aim to preserve the structure of the body—and especially the brain—after legal death. Although it has not yet been demonstrated, some believe that this may act as a bridge to future medical tec...
Contamination of foods by human pathogenic microorganisms is a major concern to both food safety and public health [...]
Bacillus and Paenibacillus species are common and widely distributed microorganisms in food systems, often implicated in food spoilage and quality issues. Bacillus subtilis, in particular, has been associated with gas production and package bulging i...
Species discrimination among three kinds of puffer fish, Takifugu obscurus, Takifugu flavidus and Takifugu rubripes, was conducted using an electronic nose combined with olfactory sensory evaluation. All data were treated by multivariate data process...
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