Search Results (369)

Cold plasma (CP) is a novel non-thermal food processing technology characterized by low processing temperatures, high efficiency, and a pollution-free nature. It demonstrates promising application potential in food sterilization, preservation, and the degradation of mycotoxins. This review provides a comprehensive overview of recent advancements in the application of CP for food sterilization and mycotoxin degradation. It also critically analyzes the underlying degradation mechanisms of CP and the key factors affecting its decontamination efficacy. The application efficacy of CP across various food matrices is summarized, demonstrating its significant potential to reduce microbial loads and degrade major mycotoxins with minimal impact on food quality. Critical factors influencing treatment efficiency, particularly the matrix effect and process parameters, are analyzed. Furthermore, the review assesses the toxicological safety of the degradation products, citing evidence of reduced cytotoxicity in in vitro and in vivo models. It also discusses the major obstacles to industrial implementation, including limited penetration depth, challenges in equipment scale-up, and regulatory constraints. On this basis, the review outlines future research priorities, with particular emphasis on the development of intelligent control systems and the establishment of robust regulatory frameworks to support commercial application. 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

In recent years, against the backdrop of increasingly prominent global climate change and environmental issues, high-efficiency cooling technologies and energy-saving materials have become key research focuses. Radiative cooling, which reflects sunlight and emits thermal radiation into outer space, enables passive cooling without energy consumption. The phase separation method has emerged as a promising approach for fabricating porous daytime radiative cooling materials, attracting extensive research interest due to its favorable processability, excellent cooling performance, low cost, and scalability. Based on radiative cooling principles, this review summarizes the preparation methods, structural design, and application fields of porous radiative cooling films fabricated via the phase separation method. Furthermore, it is suggested that phase-separated porous radiative cooling films hold great potential in green buildings, personal thermal management, and food preservation. Full article

In this study, we prepared edible films using chitosan/gelatin/phlorotannins (CGPs) embedded with probiotics and evaluated their preservation effects on strawberries. Edible films encapsulating Limosilactobacillus fermentum FUA033 (CGPFUA033) were prepared using the casting method. The intermolecular interactions, crystal structure, thermal stability, and morphology of the films, both prior to and following the incorporation of L. fermentum FUA033, were characterized using FT-IR, XRD, TG, and SEM analyses. The preservation efficacy of the edible films, with and without encapsulated L. fermentum FUA033, was assessed by monitoring the physical, chemical, and microbial properties, as well as the visual quality, of strawberries during a eight-day storage period. The results showed that encapsulation of L. fermentum FUA033 enhanced intermolecular interactions and thermal stability within the film matrix but did not significantly affect the crystalline structure of the edible film. At 0, 2, 4, 6, and 8 days, the CGPFUA033 treatment had preservation effects: the weight loss was 30.70 ± 1.53%, the total soluble solid content was 8.83 ± 0.28%, the decay index was 45.33 ± 1.53%, the malondialdehyde content was 7.44 ± 0.13 μmol/g, firmness was 21.49 ± 0.83 N, and the ascorbic acid content was 43.51 ± 0.79 mg/100 g. The shelf life of strawberries was extended by six days in the CGPFUA033 treatment group. Therefore, the chitosan/gelatin/phlorotannin edible film embedded with L. fermentum FUA033 has high preservation effects on strawberries, highlighting that L. fermentum FUA033 can be used as a probiotic for enhancing food preservation. Full article

Sustainable strategies for revalorizing food industry by-products are increasingly relevant in the development of modern experimental dermato-cosmetic formulations. In this study, two semisolid cosmetic creams (R10 and EM-R10) were designed using recycled palm oil—physically purified after intensive frying—as the lipid phase. The recycled oil was incorporated strictly within a controlled experimental framework and does not imply cosmetic-grade regulatory compliance. The formulations incorporated distinct bioactive profiles: R10 combined apricot and pineapple extracts with lime essential oil, while EM-R10 integrated fir bud and green tea extracts alongside the same essential oil. Both preparations contained Fragard as a preservative and niacinamide and panthenol as vitaminic components. The physicochemical properties of the formulations were assessed through rheology, confocal microscopy, ATR-FTIR, SEM, DSC, and contact angle measurements. Antimicrobial activity was evaluated against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans using disk diffusion and broth microdilution assays. The results demonstrate that, despite partial thermal degradation, recycled palm oil retains modified structural features that influence formulation-related properties relevant to topical systems. EM-R10 showed superior spreadability, adhesion, stability, and diffusion-related performance, as well as improved antimicrobial activity, within the investigated experimental conditions, highlighting recycled palm oil as a promising sustainable lipid phase for experimental dermato-cosmetic formulations, pending further purification, toxicological evaluation, and regulatory compliance assessment. Full article

This study evaluated the effects of three milling methods, which are dry, semi-dry, and wet milling, on the physicochemical, thermal, and rheological properties of three types of broken rice (indica, japonica, and glutinous rice). The aim was to evaluate how these milling methods affect key flour characteristics, including starch damage, particle size distribution, swelling power, solubility, and gelatinization behavior. Dry milling resulted in the highest degree of starch damage, leading to increased solubility and swelling power, but also a reduction in gelatinization temperature and paste viscosity. Semi-dry milling exhibited moderate starch damage, enhanced thermal stability, and superior functional properties in comparison to dry milling. Wet milling, while minimizing starch damage, produced finer particles but resulted in lower swelling power and solubility. The results also indicated that Japonica rice exhibited the least starch damage, followed by Indica and Glutinous rice. These findings provide important insights into optimizing milling techniques for high-quality rice flour production, particularly for gluten-free food products. Overall, milling method substantially modulates structure and function relations in rice flour, and semi-dry and wet milling preserve starch integrity better than dry milling. These results provide practical guidance for selecting milling strategies to tailor flour functionality for specific rice-based products. Full article

This study evaluated the impact of hydrodynamic cavitation (HC) versus conventional thermal processing (TT) for the valorization of fruit and vegetable surpluses, using optimized purees of carrot, banana, yacón, beetroot, and gulupa. HC-treated purees consistently preserved bioactive compounds, with vitamin C retention in purple carrot puree reaching 6.8 ± 0.6 mg/100 g, compared to only 0.6 ± 0.0 mg/100 g after thermal treatment. Total polyphenol content and antioxidant capacity (FRAP up to 2580 ± 126 μmol Eq-Trolox/100 g, DPPH inhibition up to 88.72% ± 0.80) were similarly superior with HC. While HC resulted in noticeably higher grumosity and fibrosity, limiting acceptance, TT improved sensory sweetness but degraded nutritional quality, causing up to 80% losses of vitamin C and bioactives. The findings confirm that HC is an effective non-thermal strategy for converting agri-food surpluses into functional ingredient bases, maximizing nutritional retention and energetic efficiency and supporting sustainable circular food systems. 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

To reduce the environmental impact of plastic packaging in the edible fungi supply chain, this study developed an edible natural chitosan composite film loaded with chlorogenic acid–chitosan oligosaccharide nanoparticles (CGA/COS NPs). The effects of CGA/COS NPs as additives on the structure and overall performances of chitosan-based films were systematically studied, and the application effect of nanoparticles/chitosan (NPs/CS) composite films in the preservation of Pleurotus geesteranus was explored. The results showed that the NPs had good compatibility with the film matrix, filled the voids of the chitosan matrix, enhanced the comprehensive performance of the film, and significantly improved the antioxidant activity of the film (DPPH free radical scavenging activity increased from 16.95% to 76.47%). Among all the films, the 5%NPs/CS composite film performed the best, not only having stronger barrier properties against moisture, oxygen, and ultraviolet rays, but also having the best thermal stability and mechanical properties, which can effectively extend the shelf life of Pleurotus geesteranus. This study developed a high-performance edible composite film, which provides a new path of great value for solving the preservation problem of perishable agricultural products such as Pleurotus geesteranus and promoting the innovative development of the green food packaging industry. Full article

Active packages have become a significant center of attention, and especially those based on biodegradable materials, due to their ability to enhance food preservation and extend shelf life. A suitable base for obtaining such types of packages has turned out to be polymers with natural origin, such as hydroxylpropyl methylcellulose (HPMC) and zein. Therefore, the present study is focused on developing films using the casting method based on pure HPMC and blends between HPMC and zein. Three types of polymer matrices were developed: pure HPMC film, HPMC 3:1 zein, and HPMC 1:1 zein. Further, all of them were loaded with curcumin to improve their biological activity, and mainly their antioxidant activity. In order to investigate the potential of these films, some of their most vital properties in terms of potential application as packaging material are established, such as mechanical properties (strain at break, Young’s modulus), barrier properties (water vapor transmission rate), and morphology. A significant change in the Young’s modulus was present after the addition of zein; it went from 276.98 ± 28.48 MPa for pure HPMC to 52.17 ± 10.19 MPa in a 1:1 ratio between the polymers. Meanwhile, strain at break showed a slight drop from 86.74 ± 8.64% to 72.44 ± 9.62%. Barrier properties were also influenced by the formation of composite film and the addition of polyphenol, lowering the water vapor transmission rate from 913.07 ± 74.01 g/m².24 h for pure HPMC to 873.05 ± 9.07 g/m².24 h for 1:1 ratio film and further to 826.35 ± 33.67 g/m².24 h after the addition of rutin to the latter. Additional characterization of radical scavenging ability towards DPPH free radicals showed a similar A-shaped trend to the values of Young’s modulus, due to the presence of hydrogen bonds, which affect both properties of the film structures. Thermal behavior and phase state investigation of the films obtained by differential scanning calorimetry prior to and after polyphenol addition was carried out, indicating full phase transition of rutin from crystalline to amorphous state. Full article

Pulsed electric field technology possesses a high potential and a bright future in food processing to inactivate microorganisms and reduce enzymatic activity. Processed food shows a higher retention of health-related compounds and an extension of the shelf-life compared to conventional pasteurization methods. This technology is gradually moving from the laboratory and pilot-plant scale to the commercial scale. In the current review, we focus on the way existing knowledge on mathematical modeling and computational approaches is structured, connected, and interpreted across scales. We start with the electroporation models, progressing from those that are derived from simple physical and chemical considerations to those that are based on more complex probabilistic approaches. They attempt to predict how electric pulses create pores in cell membranes and form the basis of kinetic inactivation models. Subsequently, we examine the most common kinetic models of microorganism inactivation, from first-order models to models based on random and probabilistic considerations. We then review the works carried out on the numerical simulations of the electric field in a continuous PEF chamber and the works related to coupled simulations of the electric, fluid flow, temperature, and inactivation kinetic field. Finally, we conclude the manuscript with a section dedicated to the current applications of the PEF process to demonstrate its effectiveness. Full article

This study prepared oregano essential oil-loaded liposomes (OEO-Lip) and systematically evaluated their physicochemical properties, stability, and antioxidant/antibacterial activities, along with the underlying mechanisms. Characterization revealed OEO-Lip exhibited a unilamellar vesicle structure with a particle size of approximately 190 nm, uniform dispersion (PDI = 0.183), a high zeta potential (−39.8 mV), and an encapsulation efficiency of 77.52%. Analyses by FT-IR, XRD, and DSC confirmed the successful encapsulation of OEO within the liposomes. Hydrogen bonding interactions with phospholipid components promoted the formation of a more ordered crystalline structure, thereby enhancing thermal stability. Storage stability tests demonstrated that OEO-Lip stored at 4 °C for 30 days exhibited significantly superior physicochemical properties compared to samples stored at 25 °C. Furthermore, liposomal encapsulation effectively preserved the antioxidant activity of OEO. Antimicrobial studies revealed that OEO-Lip exerted stronger and more sustained inhibitory effects against Escherichia coli and Staphylococcus aureus than free OEO, primarily by disrupting bacterial membrane integrity and inducing the leakage of ions and intracellular contents. Transcriptomic analysis further indicated that OEO-Lip exerts synergistic antibacterial effects by downregulating genes associated with phospholipid synthesis and nutrient transport while concurrently interfering with multiple pathways, including quorum sensing and energy metabolism. Release experiments indicated that OEO-Lip displays both burst and sustained release characteristics. In summary, OEO-Lip serves as an efficient delivery system that significantly enhances the stability and antibacterial efficacy of OEO, demonstrating considerable potential for application in food preservation. Full article

This review explores strategies to enhance meat quality in poultry, focusing on both management and genetic methods. Poultry meat quality is influenced by many factors, including rearing conditions, nutrition, animal welfare, and post-slaughter processing. Key management factors such as stocking density, ventilation, temperature, and humidity are emphasized for their significant impact on bird welfare and the resulting meat texture, color, and microbial stability. Welfare-enhancing practices like gentle handling, environmental enrichment, and thermal comfort are highlighted for their direct effects on stress levels and meat properties such as water-holding capacity and pH. Innovations in slaughtering and chilling techniques, including electrical and gas stunning and rapid chilling, are shown to preserve meat quality and prevent common defects like pale, soft, and exudative (PSE) or dark, firm, and dry (DFD) meat. The review also underscores the importance of hygiene protocols, hazard analysis and critical control points (HACCP) systems, and traceability technologies to ensure food safety and foster consumer trust. On the genetic front, it discusses conventional selection, marker-assisted selection (MAS), and genomic selection (GS) as tools for breeding birds with better meat quality traits, including tenderness, intramuscular fat, and resistance to conditions like woody breast. Functional genomics and gene editing are identified as the leading edge of future advances. Ultimately, the review advocates for an integrated approach that balances productivity, quality, animal welfare, and sustainability. As consumer expectations increase, the poultry industry must adopt precise, science-based strategies across the entire production process to reliably deliver high-quality meat products. Full article

This review provides a comprehensive overview of strategies to mitigate pesticide residues in food, examining both household and industrial processing techniques alongside the emerging role of Artificial Intelligence (AI). Simple household methods, such as washing, peeling, and thermal processing (e.g., boiling, frying), are effective. For instance, washing with running water achieves a reduction of up to 77% in residue for some vegetables. Additionally, processes like jam-making or frying can significantly reduce specific residues. Industrially, advanced methods such as ozonated water washing, ultrasonification, and cold plasma are employed for high efficiency while preserving food quality. Critically, AI is emerging as a powerful, indirect tool through predictive modelling, AI-assisted sorting/screening, and consumer guidance, enhancing precision agriculture and regulatory analytics. The review paper concludes that a combination of these diverse methods is essential for minimizing pesticide exposure and ensuring a safer food supply. Full article

This study describes the development of a biodegradable biopolymer formulated from protein–polysaccharide matrices enriched with antioxidant hydrolysates obtained from Cyprinus carpio by-products. The hydrolysates were produced through targeted enzymatic hydrolysis using plant-derived proteases, yielding peptide fractions with relevant radical-scavenging activity. Molecular characterization (DSC) confirmed the presence of thermal stability suitable for cold-chain applications, while the resulting biopolymer displayed flexible and cohesive structural behavior. The material was evaluated as an edible coating for raspberries stored at 4 °C. Coatings containing the hydrolysates, particularly those generated with bromelain, more effectively slowed physicochemical deterioration, modulated oxidative reactions, and helped to preserve nutritional quality during storage. These findings indicate that integrating bioactive peptide hydrolysates into biodegradable polymer networks enhances their functional performance, offering a sustainable approach for food preservation and valorization of agro-aquaculture residues. Full article