Search Results (627)

Pseudomonas fluorescens is a primary spoilage bacterium in aquatic products. Due to its strong ability to adhere to surfaces and form persistent biofilm, it poses a persistent challenge to food safety. Therefore, developing strategies to effectively inhibit biofilm formation holds significant research value. Dubosiella newyorkensis, a recently identified probiotic, has gained growing attention for its distinctive physiological features and potential functional benefits. Although various probiotic-derived cell-free supernatants (CFSs) have been explored for food preservation, the application of D. newyorkensis CFS against aquatic spoilage bacteria, and particularly its specific mechanism against P. fluorescens biofilm, has not been previously reported. Increasing evidence indicates that CFS from probiotic can influence microbial behavior, including biofilm development. In this study, we investigated the ability of D. newyorkensis CFS to inhibit P. fluorescens biofilm formation. The CFS treatment impaired bacterial growth and motility, lowered surface hydrophobicity, reduced self aggregation, and consequently hindered biofilm formation. Furthermore, CFS markedly decreased bacterial adhesion to food and contact surfaces. RT-qPCR analysis revealed that key genes associated with biofilm regulation were also significantly suppressed. Taken together, these results demonstrate that D. newyorkensis CFS exerts both antibacterial and antibiofilm effects against P. fluorescens. These findings provide a sound basis for exploring its application as a natural biopreservative to enhance the microbial safety and extend the shelf life of aquatic food products. Full article

Herein, zein–inulin-stabilized thyme essential oil (TEO) Pickering emulsions were prepared via ultrasonication. The addition of inulin (0.12–0.5%) enhanced emulsion stability and antibacterial activity, with particle sizes ranging from 73.7 to 789.8 nm. Chitosan (CS) composite films were then fabricated using different TEO loading methods. Films incorporating Pickering emulsions exhibited denser and smoother structures due to hydrogen bonding between the emulsion and chitosan matrix, while electrostatic interactions between zein and inulin enabled effective TEO encapsulation. Compared to the pure CS film, the Pickering emulsion active films exhibited improved thermal stability, with a maximum decomposition temperature of 260 °C, blocked up to 82.22% of UV light in the UVA region (320–400 nm), displayed increased hydrophobicity (maximum water contact angle of 75.70°), and showed the strongest scavenging activity toward both DPPH (93.27%) and ABTS (98.42%). Moreover, these films effectively reduced weight loss, minimized firmness decline, suppressed pH increase, and inhibited microbial growth, thereby delaying blueberry spoilage. Based on the appearance and total soluble solids content of blueberries, the chitosan Pickering emulsion (containing 0.25% inulin) film (type VI) presented the best preservation performance among the eight tested films. This study highlights the potential of chitosan-based Pickering emulsion active films for food packaging applications. Full article

Cocoa (Theobroma cacao L.) is an important source of bioactive compounds with high antioxidant capacity and antimicrobial properties. However, these compounds are susceptible to degradation by light, oxygen, pH, and temperature, which limits their functionality. This study evaluated the microencapsulation of CCN-51 cocoa extracts by spray drying, using maltodextrin (MD) and gum arabic (GA) as encapsulating agents, with the aim of preserving their bioactive activity and promoting their application in food. Microcapsules formulated with 5%GA showed the highest encapsulation efficiency (77.5%) and the highest phenolic content (92.7 GAE/g), showing significant differences compared to formulations with MD (p < 0.0001). Antioxidant capacity, quantified using the ABTS method, reached 583.3 µmol TE/g for 5% GA, significantly exceeding that of microcapsules with 10%MD (230.9 µmol TE/g; p < 0.0001). In terms of antimicrobial activity, microcapsules containing 5%MD showed greater inhibition against Escherichia coli (22.1 mm) and Staphylococcus aureus (12.3 mm), while those containing GA recorded halos of 10.1 mm and 12.1 mm. When applied to chicken muscle, treatments with 5%GA significantly reduced microbial growth for 72 h, demonstrating that the prepared microcapsules have high bioactivity, stability, and antimicrobial capacity in samples of meat products that are widely consumed and potentially susceptible to spoilage due to microbial growth. Full article

Protective cultures are an increasingly industrially relevant biopreservation tool for meat and meat products, responding to simultaneous demands for microbiological safety, extended shelf life, and reduced reliance on synthetic preservatives within clean-label frameworks. This review summarizes current advances in protective cultures applied to meat systems, with emphasis on technological functions, efficacy boundaries, and safety-related due diligence. We discuss the dominant inhibitory mechanisms of lactic acid bacteria and related protective taxa—acidification, competitive exclusion, and antimicrobial metabolites (including bacteriocins)—and highlight why performance is strongly strain- and matrix-dependent under realistic storage conditions. Practical applications are reviewed across raw meats (spoilage delay under refrigeration and vacuum/MAP) and processed or ready-to-eat products, where post-processing surface application emerges as a critical control point for limiting Listeria monocytogenes outgrowth during chilled storage. Key implementation constraints include technological compatibility and sensory neutrality, which are influenced by product buffering capacity, salt content, available fermentable substrates, packaging atmosphere, and temperature. From a safety perspective, we synthesize evidence on antimicrobial resistance in food-associated cultures and outline contemporary qualification strategies combining phenotypic susceptibility testing with genome-based screening to exclude acquired and potentially transferable resistance determinants. Overall, protective cultures should be viewed as a targeted hurdle integrated into holistic preservation systems rather than a standalone substitute for hygiene and process control. Full article

The increasing demand for sustainable and clean-label foods has intensified the search for natural preservatives that are capable of replacing synthetic additives. In this study, an exploratory assessment of two distinct spruce needle aqueous extracts were conducted—an aqueous extract of Picea pungens (NWE-1) and an aqueous extract of Picea abies obtained after prior supercritical CO₂ treatment (NWE-2)—and both were investigated as potential bioactive ingredients for plant-based meat analogues. Using UPLC–MS, both extracts were comprehensively characterized, revealing a diverse array of phenolic acids, flavonoids, and glycosides. Even though NWE-2 contained a broader range of bioactive compounds, NWE-1 exhibited superior antibacterial performance (total microbial count (TMC)—4.94 log CFU/g), effectively limiting microbial contamination and ensuring product stability for up to 16 days of storage below the typical spoilage threshold (6.0–7.0 log CFU/g). Sensory analysis indicated that the model plant-based meat analogue matrix tolerated up to 3% (w/w) inclusion of NWE-1 and 5% (w/w) inclusion of NWE-2 before significant degradation of flavor and overall acceptability occurred. By utilizing conifer needles as an underexploited side-stream biomass, this work offers an approach for the valorization of conifer needle material through combined green extraction and food application, contributing to circular and resource-efficient processing concepts. The study provides an exploratory perspective on the potential role of forest-derived resources in the development of natural preservatives and their possible contribution to more sustainable food preservation strategies within a circular bioeconomy framework. Full article

The global food industry is undergoing a major shift driven by increasing consumer demand for clean-label and naturally preserved foods. Fresh pasta is highly vulnerable to fungal damage because of its high water activity (a_w > 0.85), typically ranging between 0.92 and 0.97, moderate to near-neutral pH (around 5.0–7.0), and nutrient-rich composition, all of which create favorable conditions for fungal growth during refrigeration, mainly by genera such as Penicillium and Aspergillus. Fungal contamination results in significant economic losses due to reduced product quality and poses potential health risks associated with mycotoxin production. Although conventional chemical preservatives are relatively effective in preventing spoilage, their use conflicts with clean-label trends and faces growing regulatory and consumer scrutiny. In this context, antifungal lactic acid bacteria (LAB) have emerged as a promising natural alternative for biopreservation. Several LAB strains, particularly those isolated from cereal-based environments (e.g., Lactobacillus plantarum and L. amylovorus), produce a broad spectrum of antifungal metabolites, including organic acids, phenylalanine-derived acids, cyclic dipeptides, and volatile compounds. These metabolites act synergistically to inhibit fungal growth through multiple mechanisms, such as cytoplasmic acidification, energy depletion, and membrane disruption. However, the application of LAB in fresh pasta production requires overcoming several challenges, including the scale-up from laboratory to industrial processes, the maintenance of metabolic activity within the complex pasta matrix, and the preservation of desirable sensory attributes. Furthermore, regulatory approval (GRAS/QPS status), economic feasibility, and effective consumer communication are crucial for successful commercial implementation. This review analyzes studies published over the past decade on fresh pasta spoilage and the antifungal activity of lactic acid bacteria (LAB), highlighting the progressive refinement of LAB-based biopreservation strategies. The literature demonstrates a transition from early descriptive studies to recent research focused on strain-specific mechanisms and technological integration. Overall, LAB-mediated biopreservation emerges as a sustainable, clean-label approach for extending the shelf life and safety of fresh pasta, with future developments relying on targeted strain selection and synergistic preservation strategies. Full article

The need for active biodegradable packaging materials with the ability to improve the microbiological stability of highly perishable foods was investigated in the present study. Specifically, wheat gluten-based films infused with spearmint (Mentha spicata L.) and clove (Syzygium aromaticum L.) essential oils (EOs)were studied by linking the physicochemical and mechanical properties of the film to the microbiological quality and shelf-life behavior of minced chicken under aerobic refrigerated storage. The packaged samples tested were packaging without film (Control), a wheat gluten film (WGF), WGF with 2% spearmint EO (WGF + 2% SPR), and 2% clove EO (WGF + 2% CL) stored at 4 ± 1 °C for 8 days, under aerobic conditions. Shelf-life extension was evaluated based on established microbiological spoilage criteria, indicating delayed microbial growth in samples packaged with EO-enhanced films compared with the Control. Microbiological analyses (TVC, yeast, Pseudomonas spp., B. Thermosphacta, Enterobacteriaceae, LAB) showed that WGF + 2% CL delayed the time required to reach the spoilage threshold for TVC (7 log CFU/g) by 2 days compared with the Control, while WGF and WGF + 2% SPR extended shelf life by 1 day. Physicochemical properties (pH and objective color) also showed better pH stability and limited color changes in the packaged samples. Mechanical properties resulted in improved film antioxidant activity and flexibility and reduced tensile strength for the EO-enhanced films. Overall, WGFs enhanced with EOs seem to improve minced chicken meat quality during refrigerated storage through the combined effect of antimicrobial activity and modified film properties, highlighting their potential as active packaging materials under the specific conditions studied. Full article

Yeast biosensors represent a promising biotechnological innovation for ensuring the safety and quality of fermented beverages such as beer, wine, and kombucha. These biosensors employ genetically engineered yeast strains to detect specific contaminants, spoilage organisms, or hazardous compounds during fermentation or the final product. By integrating synthetic biology tools, researchers have developed yeast strains that can sense and respond to the presence of heavy metals (e.g., lead or arsenic), mycotoxins, ethanol levels, or unwanted microbial metabolites. When a target compound is detected, the biosensor yeast activates a reporter system, such as fluorescence, color change, or electrical signal, providing a rapid, visible, and cost-effective means of monitoring safety parameters. These biosensors offer several advantages: they can operate in real time, are relatively low-cost compared to conventional chemical analysis methods, and can be integrated directly into the fermentation system. Furthermore, as Saccharomyces cerevisiae is generally recognized as safe (GRAS), its use as a sensing platform aligns well with existing practices in beverage production. Yeast biosensors are being investigated for the early detection of contamination by spoilage microbes, such as Brettanomyces and lactic acid bacteria. These contaminants can alter the flavor profile and shorten the product’s shelf life. By providing timely feedback, these biosensor systems allow producers to intervene early, thereby reducing waste and enhancing consumer safety. In this work, we review the development and application of yeast-based biosensors as potential safeguards in fermented beverage production, with the overarching goal of contributing to the manufacture of safer and higher-quality products. Nevertheless, despite their substantial conceptual promise and encouraging experimental results, yeast biosensors remain confined mainly to laboratory-scale studies. A clear gap persists between their demonstrated potential and widespread industrial implementation, underscoring the need for further research focused on robustness, scalability, and regulatory integration. Full article

To address the low-value recycling dilemma of waste polyvinyl butyral (PVB) and cater to the demand for sustainable multifunctional active food packaging, this study developed a facile and cost-effective solution blow spinning approach. Continuous, smooth, and bead-free nanofiber membranes were prepared by optimizing the solution blow spinning process parameters. Zinc oxide nanoparticles (ZnO NPs) were incorporated into the PVB nanofiber membrane with vacuum impregnation. The results demonstrated that ZnO NPs significantly enhanced the tensile strength, thermal stability, and the UV absorption of PVB fiber membranes. ZnO/PVB fiber membranes exhibited antibacterial activity against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Practical preservation tests showed that ZnO/PVB fiber membranes effectively inhibited cherry tomatoes’ microbial spoilage and water loss, extending the shelf life of tomatoes to 13 days. These findings validate the potential of ZnO/PVB composite nanofiber membranes as active food packaging and provide a feasible technical pathway for the low-cost, efficient utilization of recycled PVB. Full article

Microbial contamination of food is a crucial cause of food spoilage and foodborne diseases, posing a severe threat to global public health. Although chemical preservatives are effective, their potential hazards to human health and the environment, coupled with the growing demand for “clean label” products, have driven the search for natural alternatives. Lactic acid bacteria (LAB), recognized as the Generally Recognized as Safe (GRAS) microorganisms, have emerged as the promising bio-preservatives due to their safety, effectiveness, and multifunctionality. This review systematically summarized the core antimicrobial properties of LAB, including their inhibitory spectrum against foodborne pathogens, spoilage microorganisms, viruses, parasites, and their ability to degrade toxic substances such as mycotoxins, pesticides, and heavy metals. Key inhibitory mechanisms of LAB are highlighted, encompassing the production of antimicrobial metabolites, leading to metabolism disruption and cell membrane damage, nutrition and niche competition, quorum-sensing interference, and anti-biofilm formation. Furthermore, recent advances in LAB applications in preserving various food matrices (meat, dairy products, fruits and vegetables, cereals) are integrated, including their roles in enhancing food sensory quality, extending shelf life, and retaining nutritional value. The review also discusses critical factors influencing LAB’s inhibitory activity (medium composition, culture conditions, ionic components, pathway regulator, etc.) and the challenges associated with the application of LAB. Finally, future research directions are outlined, including the novel LAB and metabolites exploration, AI-driven cultural condition optimization, genetic engineering application, nano-encapsulation and active packaging development, and building up the LAB-based cellular factories. In conclusion, LAB and their antimicrobial metabolites hold great promise as green and safe food preservatives. This review is to provide comprehensive theoretical support for the rational improvement and efficient application of LAB-based natural food preservatives, contributing to the development of a safer and more sustainable food processing and preservation systems. Full article

The use of natural antimicrobials and advanced sensor technologies is increasingly explored to improve the safety and quality of dairy products like cheese. The current work evaluated the effect of sodium alginate edible films enriched with oregano essential oil (EO) on the microbial spoilage of Feta cheese and the fate of Escherichia coli O157:H7 and Listeria monocytogenes during storage. Samples were inoculated with approximately a 4 log CFU/g of pathogens and subsequently wrapped with edible films containing EO or left without, serving as controls. Samples were stored under aerobic and vacuum conditions at 4 and 12 °C. Microbiological analyses, pH, and sensory attributes were monitored during storage, while multispectral imaging (MSI) devices were used for rapid, non-invasive quality assessment. EO films moderately suppressed spoilage and pathogen survival, particularly under aerobic conditions. The MSI spectral data coupled with machine learning models provided reasonable results for the estimation of yeast and mould populations, with the best models coming from aerobic conditions, from benchtop-MSI data, with R² = 0.726 and RMSE = 0.426 from the Neural Networks model, and R² = 0.661 and RMSE = 0.696 from the LARS model. The results highlight the combined potential of natural antimicrobial films and MSI-based sensors for extending Feta cheese shelf life and enabling rapid, non-destructive monitoring, respectively. Full article

This study investigated the effectiveness of basil (Ocimum basilicum L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid extraction in preserving the quality of ground fish patties during refrigerated storage. Gilthead sea bream (Sparus aurata) patties were formulated with varying concentrations of EO and LE and evaluated over three days at 4 °C. The chemical composition of the extracts, analyzed by GC-MS, revealed linalool, eucalyptol, and τ-cadinol as dominant bioactive compounds, with EO richer in monoterpenes and LE in sesquiterpenes. Both extracts significantly reduced lipid oxidation (TBARS) and protein oxidation (thiol content), with the strongest antioxidative effect observed in patties containing 0.150 µL/g of LE. Color parameters (L*, a*, b*, ΔE) were moderately influenced, without adverse effects on product appearance. pH and water activity values remained stable across treatments, while total volatile basic nitrogen (TVB-N) levels confirmed delayed spoilage in extract-treated patties. Results highlight the potential of basil extracts, especially LE obtained by SFE, as effective natural antioxidants in fish-based products. These findings support the development of clean-label, health-promoting products tailored to individual needs, and show that ground fish porridge has promise as a viable material for the production of innovative seafood products. Full article

This study presents the development of a smart packaging material utilizing garlic-derived nitrogen-doped carbon dots (CDs) integrated into a whey protein–starch (WP-S) emulsion. The research aimed to create a real-time, non-invasive biosensor capable of detecting microbial spoilage. The synthesized CDs demonstrated strong pH-sensitive photoluminescence, exhibiting distinct changes in CIE coordinates and fluorescence intensity in response to varying pH values. The WP-S-CDs emulsion was tested against E. coli, S. aureus, and C. albicans. The results showed that the composite film provided a clear colorimetric shift and fluorescence quenching, both of which are directly correlated with microbial metabolic activity. The physical and electronic properties of the composite were investigated to understand the sensing mechanism. Scanning electron microscopy (SEM) of the dried film revealed that the WP-S-CDs system formed a more porous structure with larger pore sizes (3.63–8.18 µm) compared to the control WP-S film (1.62–6.52 µm), which facilitated the rapid diffusion of microbial metabolites. Additionally, density functional theory (DFT) calculations demonstrated that the incorporation of CDs significantly enhanced the composite’s electronic properties by reducing its band gap and increasing its dipole moment, thereby heightening its reactivity and sensitivity to spoilage byproducts. In a practical application on apples, the WP-S-CDs coating produced a visible red spot, confirming its function as a dynamic sensor. The material also showed a dual-action antimicrobial effect, synergistically inhibiting C. albicans while exhibiting an antagonistic effect against bacteria. These findings validate the potential of the WP-S-CDs emulsion as a powerful, multi-faceted intelligent packaging system for food quality monitoring. Full article

Background: Post-harvest losses in bananas, particularly due to diseases such as anthracnose and stem-end rot, significantly limit their storage life and marketability. Developing effective and non-toxic treatments to prolong the shelf life of fruits while maintaining quality is crucial inenabling long-distance transport and facilitating exports. Methods: The most popular and commercial banana variety, ‘Grand Naine’, was treated with a proprietary secondary metabolite-based formulation (this refers to a solution containing natural compounds produced by living organisms, which are not directly involved in growth but can influence various biological processes, such as antimicrobial activity) and stored under cold conditions at 13 °C, using vacuum packaging (a method where air is removed from the packaging to reduce spoilage and prolong freshness). Untreated fruits were considered as controls, meaning that they were not subjected to the treatment and served as a baseline for comparison. Shelf life-related parameters such as ethylene production (a plant hormone responsible for triggering fruit ripening), ACC oxidase activity (an enzyme central to ethylene synthesis), respiration rate (the rate at which fruit consumes oxygen and produces carbon dioxide), firmness, total soluble solids (TSS; measures the sugar content in fruit), acidity, and metabolic composition were assessed, including indices of susceptibility to disease. These measurements were taken at regular intervals for both treated and control fruits. Results: Secondary metabolite-treated bananas maintained quality for 45 days, staying free from anthracnose and stem-end rot. Control fruits showed over-ripening and an 11.6% percent disease index (PDI). Treated fruits had lower ethylene production (7.80 μg/kg/s vs. 10.03 μg/kg/s in controls), reduced ACC oxidase activity, and a slower respiration rate, delaying ripening. They also had greater firmness (1.45 kg/cm²), optimal TSS (13.5 °Brix), balanced acidity (0.58%), and increased flavonoid and antioxidant levels compared to controls. Conclusions: Secondary metabolite-based treatment, combined with cold storage and vacuum packaging, extended banana shelf life to 45 days, minimized disease, and preserved fruit quality. This approach substantially reduced post-harvest losses, demonstrating export potential through extended storage. Full article

In this work, a potentiometric sensor for the detection of biogenic amines (BAs) in food samples was developed and characterised. The sensor employs a home-fabricated electrode incorporating a cucurbit[6]uril-modified polyvinyl chloride membrane as the sensing element. The working principle, system behaviour, and optimal operational conditions for BA monitoring were systematically investigated. The developed sensor demonstrated excellent analytical performance, showing a linear response in the concentration range of 3.0 × 10⁻⁵ to 1.0 × 10⁻² mol L⁻¹, with a low limit of detection of 2.4 × 10⁻⁵ mol L⁻¹. Among the tested analytes, the sensor exhibited the highest sensitivity toward tyramine. These results highlight the potential of the proposed cucurbit[6]uril-based potentiometric sensor as an effective and reliable tool for monitoring BAs in complex food matrices, contributing to improved food safety, quality control, and spoilage prevention in the food industry, while also demonstrating its new application as a low-cost, easily constructed platform for rapid tyramine screening in food products. Full article