Freshness is the most fundamental and important factor to assess raw fish quality. The purpose of our study was to determine the potential spoilage indexes of salmon during non-frozen storage by using headspace solid-phase microextraction (HS-SPME) f...
The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the begin...
Limited postharvest life of tomato fruit is due to its highly perishable nature. Hypobaric pressure is a new emerging hurdle technology usually used up to a pressure of 100 kPa for the preservation of fruits and vegetables. In this study, an integrat...
Shelf-life prediction is crucial for the industrial development and quality preservation of ready-to-eat (RTE) Tremella fuciformis cold dishes. In this study, we investigated the quality deterioration kinetics of T. fuciformis RTE dishes during stora...
Accurately evaluating and quantifying microbial spoilage on wine grapes is a major challenge, especially in machine-harvested fruit that is no longer intact as a cluster when it arrives at the winery and cannot be visually inspected. The goal of the...
Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) and flash sensory profiling (FP)...
Gilthead sea bream (Sparus aurata) is one of the most important farmed Mediterranean fish species, and there is considerable interest for the development of suitable methods to assess its freshness. In the present work, gas chromatography–mass...
Cheese ripening is a time-consuming process that can lead to spoilage and product loss. The objective of this study was to evaluate the spoilage of Mozzarella-type cheese over 14 days at 4 °C, packaged with polyurethane-based films containing cur...
The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4...
Plant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting their shelf life and sensory appeal. This study explored enhancing PBMAs&r...
The aim of this work was to evaluate the antifungal activity in vapor phase of thymol, p-cymene, and γ-terpinene, the red thyme essential oil compounds (RTOCs). The Minimum Inhibitory Concentration (MIC) of RTOCs was determined against postharv...
Fish freshness and quality can be measured through several indices that can be both chemical and physical. The storage temperature and the time that elapses following the catching of the fish are fundamental parameters that define and influence both...
Litchi fruit (Litchi chinensis Sonn.) is highly perishable because its shelf life is significantly limited by pericarp browning and microbial spoilage. While sulfur dioxide (SO2) fumigation has been traditionally used to preserve color and reduce spo...
Antimicrobial peptides (AMPs) are excellent candidates to fight multi-resistant pathogens worldwide and are considered promising bio-preservatives to control microbial spoilage through food processing. To date, designing de novo AMPs with high therap...
Natural compounds are a suitable alternative to synthetic food preservatives due to their natural origin and health-promoting properties. In the current study, phenolic–phenolic and phenolic–synthetic combinations were tested for their an...
Edible coatings have attracted increasing interest in the food industry owing to their biodegradability, non-toxicity, and potential to extend the shelf life of refrigerated fish by reducing lipid oxidation and microbial spoilage. This study evaluate...
Camel meat is an important red meat source, but culture-independent evidence of its bacterial community during refrigerated storage remains limited. No prior study has applied 16S rRNA sequencing to camel meat under aerobic chilled storage. Samples f...
This study was carried out to assess the quality changes and shelf-life of dried chili fish paste treated with 0.1% sodium benzoate (SB) and stored in various packaging containers, including polypropylene (PP+SB), polyethylene-terephthalate (PET+SB),...
Biogenic amines (BAs) are nitrogenous compounds naturally present in protein-rich foods, whose accumulation may indicate spoilage and pose health risks. This study presents the development and validation of a rapid LC–MS/MS method for the simul...
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data....
Psychrotrophic pseudomonads cause spoilage of cold fresh cheeses and their shelf-life reduction. Three cheese-borne Pseudomonas sp., ITEM 17295, ITEM 17298, and ITEM 17299 strains, previously isolated from mozzarella cheese, revealed distinctive spoi...
When minimally processed vegetables reach their expiration date, expose an increased microbial load. This includes mainly spoilage microorganisms but also foodborne pathogens, thus affecting the quality and safety of highly consumed ready-to-eat sala...
Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epider...
The objective was to elucidate the influences of Laurus nobilis essential oil nanoemulsion on the quality properties of fresh-cut muskmelons (Cucumis melo L.) stored at 4 °C for 8 days. The L. nobilis oil nanoemulsion coating can inhibit changes...
Hydrogen peroxide (H2O2) may be illegally added to milk to delay visible spoilage, producing concentration-dependent changes in its refractive index. This study numerically evaluates the optical response of a B-sil/Al/Al2O3/WS2 surface plasmon resona...
The problem of pricing distribution services is challenging due to the loss in value of product during its distribution process. Four logistics service pricing strategies are constructed in this study, including fixed pricing model, fixed pricing mod...
Plums are climacteric fruits with a short postharvest shelf-life, which makes them highly susceptible to spoilage by moulds and pathogens. Biological control using antagonistic yeasts offers a promising approach to extend shelf-life by inhibiting fun...
Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermente...
Ice-stored farmed barramundi (Lates calcarifer), snubnose pompano (Trachinotus blochii) and sobaity bream (Sparidentex hasta), as well as wild-caught cobia (Rachycentron canadum), coral trout (Plectropomus leopardus), giant trevally (Caranx ignobilis...
Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilage and shelf life. The deterioration processes, which lead to an important, sequential, and progressive modification of the initial state of freshness, ar...
The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period. In the present study, a systematic analytical duality-by-design...
Vacuum packed Bratwurst type cooked sausages and sliced or cubed meat products that have limited shelf-life of few days in chilled storage were HP processed (5 min, 600 MPa, 25 °C) and stored at different temperatures (0–15 °C). Color, texture, and m...
Myoglobin (Mb) is easily oxidized, which causes the discoloration of meat. In addition, various microorganisms are responsible for meat spoilage. Chitosan and lycopene can be used to protect the color and extend the shelf life of meat. In this study,...
The application of chlorine dioxide (ClO2) in microbial safety and quality maintenance of fresh produce has received extensive attention. Fresh-cut button mushrooms (Agaricus bisporus) are prone to spoilage, resulting in a short shelf-life. In this s...
Fresh-cut potatoes are highly perishable, requiring effective preservation strategies to maintain quality and extend shelf life. This study evaluated the use of edible coatings and the combination of osmotic dehydration and ohmic heating (OH-OD), bot...
Maintaining temperature stability within the cold chain is critical to preventing food spoilage and financial loss. Insulated containers (coolboxes) using eutectic plates are widely employed to maintain passive cooling during transport. However, mech...
The aim of this study was to evaluate liposomal particles as a potential delivery system for natamycin, a widely known antimicrobial agent used in the food industry. The goal was to prolong its diffusion into the surrounding medium. Natamycin-loaded...
This study investigated the impact of berry and cluster thinning on the organoleptic and chemical quality of red wines produced with no-sulfites-added production, using ‘Monastrell’ grapes cultivated under organic viticulture. The experim...
Carob, an underutilized crop with several ecological and economic advantages, was traditionally used as animal feed and excluded from the human diet. Yet, nowadays, its beneficial effects on health are making it an interesting candidate as a food ing...
A new chitosan-based protective film containing rosemarinic acid (0.282% w/w) has been elaborated. The film was formed from a water–oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical p...
Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP...
From the perspective of sustainable development and practical applications, there has been a great need for the design of multifunctional transparent cellulose-based composite films. We herein propose a novel concept of improving the mechanical, fire...
Postharvest guava fruit are at high risk of decay and spoilage, which extremely restrains the further advancement of guava industry in China. Currently, slightly acidic electrolyzed water (SAEW) has been shown to be potent in maintaining the storabil...
Game meats are particularly prone to oxidation and microbial spoilage due to their specific characteristics and the procedures required to obtain them. Various sustainable bioactive molecules derived from food industry by-products, such as olive mill...
To tackle grape branch and leaf waste and alleviate global feed shortages, this study tested silage made from Xinjiang ‘Seedless White’ grape foliage. Three treatments were established: CK (control, only grape branches and leaves), PL (in...
Ethanolic cashew leaf extract (ECL-E) is rich in phenolic compounds and shows remarkable antioxidative and antimicrobial activities. Encapsulation could stabilize ECL-E as the core. Tripolyphosphate (TPP)–chitosan (CS) nanoparticles were used t...
Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requ...
Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be an alternative to meat but their low biological value proteins can be...
The process of meat postmortem aging is a complex one, in which improved tenderness and aroma coincide with negative effects such as water loss and microbial growth. Determining the optimal postmortem storage time for meat is crucial but also challen...
The production of solid biofuels from torrefied biomass holds significant potential for renewable energy applications. Durable pellet formation from severely torrefied biomass is hindered by the loss of natural binding properties, yet studies on mild...
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