Search Results (248)

Coastal port cities depend on global seafood flows, yet their food security is increasingly exposed to price volatility and supply disruptions. This study examines Busan citizens’ perceptions of seafood-related food security and seafood supply chain stability, and derives actionable municipal policy priorities for a trade-dependent port city. Anchored in the FAO four-dimensional framework—availability, access, utilization, and stability—we developed 20 seafood-related attributes and surveyed adult residents in Busan (n = 297). The measurement structure was assessed through reliability checks and exploratory factor analysis, and Importance–Performance Analysis (IPA) was used to map attribute-level priorities and identify the largest importance–performance gaps. Overall, respondents regard seafood food security as highly important but only moderately satisfactory. Availability and utilization perform relatively well, indicating perceived strengths in basic supply conditions and safe consumption, whereas access and stability show lower performance relative to importance, reflecting concerns about affordability, uneven physical access for vulnerable groups, price volatility, and exposure to external shocks. Notably, several stability-related attributes emerge as “Concentrate Here” priorities, highlighting the need for strengthened risk management, early warning communication, and resilience-oriented logistics planning at the city level. By integrating the FAO framework with attribute-level IPA, this study demonstrates how citizen perception data can translate macro food security debates into locally implementable priorities for building sustainable food systems in coastal cities. Full article

Antimicrobial resistance (AMR) can disseminate through effluents from seafood processing facilities (SPFs), posing environmental and public health risks. This study assessed changes in coliform load and antimicrobial resistance patterns in effluents from two SPFs in Tema, Ghana, before and after upgrades to effluent treatment systems between 2022 and 2024. A total of 19 effluent samples were collected per SPF in 2021–2022, 20 effluent samples each per SPF in 2024, and 8 potable water samples each per SPF in 2024. Median coliform counts declined significantly in both facilities (SPF-1: 920 to 35 MPN/100 mL; SPF-2: 280 to 9.5 MPN/100 mL; p < 0.001), representing a 96% overall reduction. Escherichia coli prevalence decreased markedly in SPF-2, although Pseudomonas aeruginosa emerged after treatment upgrades. Resistance to third-generation cephalosporins and multidrug resistance declined, particularly in SPF-1, but persisted across both facilities. Potable water used for seafood processing showed low but detectable coliform contamination. Despite substantial reductions in coliform bacterial load, the continued presence of resistant gram-negative bacteria highlights the need for sustained AMR surveillance, mandatory effective effluent treatment, and routine disinfection of potable water to protect public health. Full article

Aquatic environments have been a critical source of nutrition for millennia, with wild fisheries supplying protein and nutrients to populations worldwide. A notable shift has occurred in recent decades with the expansion of aquaculture, now representing a fast-growing sector in food production. Aquaculture plays a key role in mitigating the depletion of wild fish stocks and addressing issues related to overfishing. Despite its potential benefits, the sustainability of both wild and farmed aquatic food systems is challenged by anthropogenic pollution. Contaminants from agricultural runoff, industrial discharges, and domestic effluents enter freshwater systems and eventually reach marine environments, where they may be transported globally through ocean currents. Maintaining water quality is paramount to food safety, environmental integrity, and long-term food security. In addition to conventional seafood products such as fish and shellfish, foods such as those derived from microalgae are gaining attention in Western markets for their high nutritional value and potential functional properties. These organisms have been consumed in Asia for generations and are now being explored as sustainable foods and ingredients as an alternative source of protein. Contaminants in aquatic food products include residues of agrochemicals, persistent organic pollutants (POPs) such as dioxins, polychlorinated biphenyls (PCBs), and per- and polyfluoroalkyl substances (PFASs), as well as brominated flame retardants and heavy metals. Public and scientific attention has intensified around plastic pollution, particularly microplastics and nanoplastics, which are increasingly detected in aquatic organisms and are the subject of ongoing toxicological and ecological risk assessments. While the presence of these hazards necessitates robust risk assessment and regulatory oversight, it is important to balance these concerns against the health benefits of aquatic foods, which are rich in omega-3 fatty acids, high-quality proteins, vitamins, and trace elements. Furthermore, beyond direct human health implications, the environmental impact of pollutant sources must be addressed through integrated management approaches to ensure the long-term sustainability of aquatic ecosystems and the food systems they support. This review covers regulatory frameworks, risk assessments, and management issues relating to aquatic environments, including the impact of climate change. It aims to serve as a comprehensive resource for researchers, policymakers, food businesses who harvest food from aquatic systems and other stakeholders. Full article

Astaxanthin, a potent antioxidant, has attracted growing interest for its applications in the food, pharmaceutical, and cosmetic industries. This study aims to optimize the green extraction of astaxanthin from shrimp (Parapenaeus longirostris) by-products using ultrasound-assisted extraction (UAE) with extra virgin olive oil (EVOO) as a sustainable solvent, and explore its application in trahana fortification, a traditional Greek fermented cereal-based product. Response Surface Methodology (RSM) was applied to optimize astaxanthin extraction conditions (extraction time, liquid-to-solid (L/S) ratio, and ultrasound amplitude). Fatty acid analysis was performed with gas chromatography (GC-FID), and sensory analysis was conducted using a 7-point hedonic scale for sensory attributes. The optimal UAE conditions for astaxanthin, determined by RSM, were 228 min extraction time, a 65:1 liquid-to-solid ratio, and 41% ultrasound amplitude, predicting 83.50 μg astaxanthin/g by-product. At the optimal conditions, the experimentally obtained yield of 76.75 ± 1.17 μg astaxanthin/g by-product fell within the 95% confidence interval of the predicted value. The enriched trahanas retained nutritionally relevant levels after cooking (46.35 ± 0.60 μg astaxanthin per 60 g serving). Accelerated storage testing at 65 °C for six days was used to assess the thermal stability of astaxanthin in enriched trahanas. Based on first-order degradation kinetics and Arrhenius-based extrapolation of literature-derived activation energy values, astaxanthin retention above 80% at 25 °C was estimated to be maintained for approximately 27–51 days. Thereafter, progressive degradation is expected, with the estimated half-life ranging from 85 to 159 days. GC-FID analysis revealed favorable incorporation of bioactive lipids, including omega-3 fatty acids (EPA and DHA). Sensory evaluation demonstrated enhanced consumer acceptability, with enriched samples scoring significantly higher in appearance, aroma, and overall acceptance compared to traditional trahanas. These findings highlight UAE as an efficient and environmentally friendly strategy for recovering astaxanthin from seafood by-products and for developing functional cereal-based foods that align with sustainability. This work demonstrates the effective use of extra virgin olive oil as a green extraction solvent that also serves as a nutritional carrier, enabling the enrichment of trahanas with astaxanthin. The approach ensures both nutritional stability and consumer acceptability, providing a practical pathway for the development of sustainable, functional cereal-based foods. Full article

From the first spontaneous fermentations of early civilizations to the precision of modern biotechnology, natural starter cultures have remained at the heart of fermented food and beverage production. Composed of complex microbial communities of lactic acid bacteria, yeasts, and filamentous fungi, these starters transform raw materials into products with distinctive sensory qualities, extended shelf life, and enhanced nutritional value. Their high microbial diversity underpins both their functional resilience and their cultural significance, yet also introduces variability and safety challenges. This review traces the historical development of natural starters, surveys their global applications across cereals, legumes, dairy, vegetables, beverages, seafood, and meats, and contrasts them with commercial starter cultures designed for consistency, scalability, and safety. Within the context of organic food production, natural starters offer opportunities to align fermentation with principles of sustainability, biodiversity conservation, and minimal processing, but regulatory frameworks—currently focused largely on yeasts—pose both challenges and opportunities for broader certification. Emerging innovations, including omics-driven strain selection, synthetic biology, valorization of agro-industrial byproducts, and automation, offer new pathways to improve safety, stability, and functionality without eroding the authenticity of natural starter cultures. By bridging traditional artisanal knowledge with advanced science and sustainable practices, natural starters can play a pivotal role in shaping the next generation of organic and eco-conscious fermented products. Full article

Geographical origin determination for seafood products is a fundamental aspect due to its implications for fraud prevention, ensuring food safety, and promoting resource sustainable management. In this research, different machine learning (ML) models based on random forests, support vector machines, and artificial neural networks were fed with trace element fingerprinting (TEF) and stable isotope ratio analysis (SIRA) to determine the origin of mussels that have been farmed in eight regions and ten locations around the world (areas of the European Atlantic coast, the Mediterranean Sea, and the Pacific coast of Chile). Fourteen trace elements in shells and carbon and nitrogen isotope ratios of mussel tissue were used singly, in combination, or reduced to develop the different approach models. All the selected models present high prediction accuracies for the independent variables (except for SIRA models), for their combination, or for their optimisation, highlighting the artificial neural network and random forest models that presented a 100% accuracy for all cases using a combination of variables selected based on a random forest model TEF to predict region and location, respectively. This fact confirms that ML models are suitable approximation techniques to determine the region and location of Mediterranean mussel origin, with key applications in food safety and global sustainability. Full article

Aquatic product value-added trade constitutes a vital component of agricultural food security. Particularly in developing coastal nations, aquatic products serve as the backbone of the agricultural sector. However, illegal, unreported, and unregulated (IUU) fishing activities not only disrupt the global marine aquatic products value chain but also accelerate the degradation of marine ecosystems and the depletion of marine resources, posing severe challenges to sustainable fisheries and environmental governance. In 2022, the World Trade Organization reached a consensus on fisheries subsidy negotiations, while regional agreements such as the United States–Mexico–Canada Agreement (USMCA) and the Comprehensive and Progressive Agreement for Trans-Pacific Partnership (CPTPP) incorporated fisheries into relevant provisions under environmental rules. This indicates that high-standard environmental trade agreements are emerging as crucial tools for cross-border fisheries governance. This study employs open economy theory and a deep text protocol database to conduct an empirical analysis of the impact of high-standard bilateral environmental provisions on the interconnections within the aquatic products value chain. Findings reveal that environmental provisions significantly strengthen these linkages by lowering market access barriers, promoting technology spillovers, and reinforcing horizontal and vertical labor division. Heterogeneity analysis further shows that the extent of these effects varies with trade provisions, political distance, and network position. These insights offer new perspectives for seafood exports and upstream–downstream coordination in aquatic products, providing policy implications for regions seeking to enhance their value chain advantages. Full article

The review article critically evaluates the application of edible plant extracts as natural preservatives in food systems, with a particular focus on environmentally sustainable extraction methodologies. It examines green extraction methods designed to enhance the yield of bioactive compounds responsible for plants’ strong antibacterial properties. The biochemical mechanisms underlying antibacterial activity are studied, namely disruption of bacterial cell walls and membranes; inhibition of metabolic enzymes; interference with nucleic acid synthesis; induction of oxidative stress; and suppression of quorum sensing, biofilm formation, efflux pumps, and β-lactamase activity, along with standardized methodologies for efficacy assessment and extracts’ incorporation into food matrices. Recent research demonstrates the potential of plant extracts to extend the shelf life of meat, seafood, dairy, and fresh products while meeting consumer demand for clean-label products. Although large-scale application remains limited due to challenges, future research should focus on optimizing green extraction approaches, establishing standardized evaluation protocols, and developing regulatory frameworks to facilitate their safe and sustainable use in the food industry. Full article

Shellfish aquaculture is considered a major pillar of the seafood industry for its high market value, which increases the value for global food security and sustainability, often constrained in terms of conventional, labor-intensive practices. This review outlines the importance of automation and its advances in the shellfish value chain, starting from the hatchery operations to harvesting, processing, traceability, and logistics. Emerging technologies such as imaging, computer vision, artificial intelligence, robotics, IoT, blockchain, and RFID provide a major impact in transforming the shellfish sector by improving the efficiency, reducing the labor costs and environmental impacts, enhancing the food safety, and providing transparency throughout the supply chain. The studies involving the bivalves and crustaceans on their automated feeding, harvesting, grading, depuration, non-destructive quality assessments, and smart monitoring in transportation are highlighted in this review to address concerns involved with conventional practices. The review puts forth the need for integrating automated technologies into farm management and post-harvest operations to scale shellfish aquaculture sustainably, meeting the rising global demand while aligning with the Sustainability Development Goals (SDGs). Full article

Biochar application in dry regions holds promise for improving soil properties, but its impact on soil salinity remains controversial. To evaluate the short-term effect of biochar on soil salinity under dry conditions, we conducted a meta-analysis of 149 observations from 40 peer-reviewed publications conducted in Mediterranean, arid, and semi-arid climates, or under simulated dry/saline conditions. Overall, biochar addition significantly increased soil electrical conductivity (EC) by 34.63% compared to controls. However, this effect was highly dependent on pedoclimatic conditions, soil pH, biochar feedstock types, pH and EC, irrigation practices, and management factors. The most substantial increases in salinity occurred when applying biochar produced from high-ash feedstocks (e.g., seafood shell powder, peanut shell), at high application rates (>20 t ha⁻¹), to soils with low initial organic carbon content, or in the absence of a leaching fraction. In contrast, the use of biochar made from low-ash ligneous materials at rates ≤ 20 t ha⁻¹ did not significantly increase soil EC. Random forest analysis identified biochar EC, initial soil EC, and biochar pH as the most influential factors. We conclude that the risk of biochar-induced salinization in drylands can be effectively minimized by selecting appropriate lower-EC biochar, applying it at moderate application rates, and implementing irrigation with a leaching fraction. These findings provide critical guidelines for the sustainable implementation of biochar technology in water-scarce environments. Full article

Seafood-derived carbonate waste, primarily calcium carbonate (CaCO₃), has attracted growing interest for sustainable reuse, yet the unique potential of aged biogenic sources remains underexplored. Blue crab (Callinectes sapidus) shells are particularly distinctive: they consist of Mg-calcite with an intrinsic 3D-porous structure and naturally embedded astaxanthin, a potent antioxidant not found in other calcite- or aragonite-based residues. While organic degradation over time is often assumed to compromise functionality, this study demonstrates that five-years-aged crustacean shell waste retains both its crystallinity and bioactive carotenoids after calibrated ball milling. Across four powder batches produced under distinct milling conditions by varying frequencies and durations, dynamic light scattering confirmed only subtle particle size variation, while Raman spectroscopy, XRD, FT-IR, and SEM-EDX confirmed structural and chemical integrity and highlighted the subtle amorphization induced by slightly different milling parameters, which, in turn, driven to slightly different conversion efficiency into phosphate mineral. Strikingly, all powders underwent rapid transformation into dicalcium phosphate dihydrate (brushite) enriched with carotenoids upon reaction with phosphoric acid. This work reveals, for the first time, that years-aged biogenic Mg-calcite waste not only preserves its naturally embedded carotenoids but also offers a direct route to functional phosphate composites, establishing its untapped value in environmental and biomedical applications. Full article

The demand for safe, high-quality, and minimally processed food has intensified interest in non-destructive analytical techniques capable of assessing freshness and safety in real time. Among these, near-infrared (NIR) spectroscopy and biosensors have emerged as leading technologies due to their rapid, reagent-free, and sample-preserving nature. NIR spectroscopy offers a holistic assessment of internal compositional changes, while biosensors provide specific and sensitive detection of biological and chemical contaminants. Recent advances in miniaturization, chemometrics, and deep learning have further enhanced their potential for inline and point-of-need applications across diverse food matrices, including meat, seafood, eggs, fruits, and vegetables. This review critically evaluates the operational principles, instrumentation, and current applications of NIR spectroscopy and biosensors in food freshness and safety monitoring. It also explores their integration, highlights practical challenges such as calibration transfer and regulatory hurdles, and outlines emerging innovations including hybrid sensing, Artificial Intelligence (AI) integration, and smart packaging. The scope of this review is to provide a comprehensive understanding of these technologies, and its objective is to inform future research and industrial deployment strategies that support sustainable, real-time food quality control. These techniques enable near real-time monitoring under laboratory and pilot-scale conditions, showing strong potential for industrial adaptation. The nature of these targets often determines the choice of transduction method. Full article

Phlorotannin–alginate extracts from brown seaweeds offer promising natural solutions for food preservation. This study investigated the extraction, characterization, and application of phlorotannins and alginate from two brown seaweed species, Sargassum cristaefolium and Nizimuddinia zanardinii, for inhibiting melanosis and preserving quality in Pacific white shrimp during ice storage. Preliminary screening identified N. zanardinii methanol extract as superior, yielding the highest phlorotannin content (19.14 ± 0.65 mg Phloroglucinol/g) with potent antioxidant (98.95 ± 0.74% DPPH inhibition) and copper-chelating (73.44 ± 1.64%) activities. Consequently, N. zanardinii was selected for subsequent extraction and application studies. Alginate extraction efficiency was 4.73 ± 0.38 g/100 g seaweed, demonstrating moderate antioxidant properties. The extracts effectively inhibited shrimp polyphenol oxidase, with 2% phlorotannins + 1% alginate showing 84.51% inhibition. When applied to shrimp, this combination significantly delayed melanosis development, suppressed microbial growth, and maintained lower pH, total volatile basic nitrogen (TVB-N), and lipid oxidation values during 16 days of ice storage compared to untreated controls. Sensory evaluation confirmed better retention of quality attributes in treated shrimp. These findings demonstrate the potential of N. zanardinii phlorotannin–alginate extracts as effective natural preservatives for maintaining shrimp quality during cold storage, offering a sustainable alternative to synthetic additives in seafood processing. Full article

Food spoilage and contamination remain pressing global challenges, undermining food security and safety while driving economic losses. Conventional preservation strategies, including thermal treatments, refrigeration, and synthetic additives, often compromise nutritional quality and raise sustainability concerns, thereby necessitating natural, effective alternatives. Curcumin, a polyphenolic compound derived from Curcuma longa, has demonstrated broad-spectrum antimicrobial, antioxidant, and anti-inflammatory activities, making it a promising candidate for food preservation. However, its poor solubility, instability, and low bioavailability limit direct applications in food systems. Advances in nanotechnology have enabled the development of nanoformulated curcumin, enhancing solubility, stability, controlled release, and functional efficacy. This review examines the antimicrobial mechanisms of curcumin and its nanoformulations, including membrane disruption, oxidative stress via reactive oxygen species, quorum sensing inhibition, and biofilm suppression. Applications in active and smart packaging are highlighted, where curcumin nanoformulation not only extends shelf life but also enables freshness monitoring through pH-responsive color changes. Evidence across meats, seafood, fruits, dairy, and beverages shows improved microbial safety, oxidative stability, and sensory quality. Multifunctional systems, such as hybrid composites and stimuli-responsive carriers, represent next-generation tools for sustainable packaging. However, challenges remain with scale-up, migration safety, cytotoxicity, and potential promotion of antimicrobial resistance gene (ARG) transfer. Future research should focus on safety validation, advanced nanocarriers, ARG-aware strategies, and regulatory frameworks. Overall, nanoformulated curcumin offers a natural, versatile, and eco-friendly approach to food preservation that aligns with clean-label consumer demand. Full article

The marine environment emerges as a key provider of food and sustainable products. However, these benefits are accompanied by numerous challenges owing to harmful algal blooms (HAB) and their associated biotoxins, which accumulate in organisms, like bivalves, threatening seafood quality. Among the various biotoxins, paralytic shellfish toxins (PST), the causative agents of paralytic shellfish poisoning (PSP), are among the most potent, lethal, and frequently reported instances of human intoxication. Removing PST from marine system is particularly challenging because of their hydrophilicity, susceptibility to biotransformation and the potential influence of other substances naturally present in the environment. Although there are several methods applied to mitigate HAB, to the best of our knowledge there are no proven effective methods for removing PST in marine environments. Consequently, there is a need to develop efficient removal technologies, especially envisaging fast, environmentally safe, inexpensive, and readily available solutions. Having examined several proposed methods for removing PST (e.g., thermal and industrial procedures, adsorption using different materials, photodegradation, AOPs) and comparing their efficacy, this study aims to streamline the current knowledge on PST removal, identify knowledge gaps, and provide valuable insights for researchers, environmental managers, and policymakers engaged in mitigating the risks associated with PST. Full article