Quality Assurance and Safety of Crops & Foods
Quality Assurance and Safety of Crops & Foods' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources, including cereals, grains, oilseeds, fruits, root crops, and animal sources. It targets both primary materials and their conversion to human foods.
Design and application of soy protein isolate films reinforced with Janus nanoparticles for active packaging of minced meat
This study aimed to develop active soy protein isolate (SPI)-based packaging films incorporating Janus nanoparticles (JNPs) to improve the shelf life of minced meat. JNPs were synthesized using carboxymethyl cellulose and beeswax-based hydrophobic carbon dots and incorporated into SPI films at 0.03, 0.05, and 0.1% (w/w). Films were characterized for microstructure, antibacterial and antioxidant activities, mechanical properties, color, release pattern, and UV-blocking properties. FTIR and FESEM confirmed the homogeneous dispersion of JNPs. SPI-JNP0.1% films exhibited improved tensile strength (15.2 MPa vs. 9.6 MPa in SPI film) and elastic modulus (175.7 MPa vs. 112.5 MPa in SPI film), with slightly reduced elongation (31.4% vs. 36.5% in SPI film). Release studies showed that JNPs diffusion into food simulants was concentration-dependent. Antibacterial tests revealed superior inhibition of Listeria monocytogenes. When applied to beef, SPI-JNP films (0.1%) reduced total mesophilic and psychrotrophic counts by 4.4 and 4.2 log₁₀ CFU/g after 9 days at 7 °C. These results highlight the potential of JNPs as functional nanofillers in biodegradable food packaging.
Janus nanoparticles; Soy protein isolate; Active packaging; Minced meat
Copyright (c) 2026 Roghayieh Razavi, Mehran Moradi , Hossein Tajik, Rahim Molaei https://creativecommons.org/licenses/by-nc/4.0
Boosting the nutritional value of edible dahlia flowers with nano-zinc oxide (ZnO)
Edible flowers of dahlia represent a novel source of functional foods, and their nutritional enhancement through agronomic zinc biofortification is scarcely explored. This study establishes, for the first time, the efficacy of foliar-applied zinc oxide nanoparticles (ZnO NPs) as a novel biofortification strategy for this crop. The study compared foliar applications of ZnO NPs with those of zinc sulphate (ZnSO₄) at 50 mg L⁻¹ or 100 mg L⁻¹ in dahlia flowers cv. ‘Yaretzi’. Plants were grown in open-field pots. Levels of bioactive compounds, antioxidant activity, and mineral composition were measured. Results show that ZnO NPs treatment significantly increased chroma by 20% (14.63 ± 0.87), anthocyanins by 40% (0.21 ± 0.02 mg C3G 100 g⁻¹) and Zn content by 37% (49.7 ± 0.57 mg kg⁻¹), compared to the treatment with ZnSO₄. Antioxidant capacity (152.61 ± 2.54 µmol Fe²⁺/g) and protein (5.6 ± 0.03%) and fibre (30.3 ± 0.4%) were also increased. Findings indicate that foliar applications of ZnO NPs exhibit enhanced effectiveness, compared to ZnSO₄, for increasing the nutrient-richness of dahlia flowers. Consequently, foliar application of ZnO NPs emerges as a promising agronomic strategy to cultivate dahlia flowers as a functional food for combating zinc deficiencies, subject to future comprehensive assessment of nanoparticle toxicology in food chain.
bioactive compounds; biofortification; functional food; mineral composition; ZnO nanoparticles (ZnO NPs)
Copyright (c) 2026 Orlanda Tanahiri García-González, Oscar Cruz-Alvarez, Yolanda Leticia Fernández-Pavía, Oscar Sariñana-Aldaco, María Noemí Frías-Moreno, María del Rosario García-Mateos, María Teresa Martínez-Damián, Damaris Leopoldina Ojeda-Barrios https://creativecommons.org/licenses/by-nc/4.0
Comprehensive evaluation of physicochemical and bioactive properties of tahini–coffee beverages with chemometric approach: effect of roasting degree on in vitro bioaccessibility
In this study, a novel tahini-based coffee beverage model was developed to investigate the combined effects of different thermal treatment levels of tahini (roasted and double-roasted) and Colombian coffee (medium- and dark-roasted) on the physicochemical, sensorial, and bioactive properties of beverages during in vitro gastrointestinal digestion. The primary aim was to evaluate tahini as a nutritious, plant-based milk alternative in functional coffee beverage formulations. The beverages contained 1.43–2.08% proteins, 2.37–3.05% lipids, and 3.74–6.84% total sugar, with caffeine levels ranging from 328.05 to 372.53 mg/L. Double-roasting resulted in reduced protein content by 15% and 31.25% in beverages prepared with medium- and dark-roasted coffees, respectively. Total phenolic content decreased during the gastric phase but increased under intestinal conditions, compared to undigested samples. Total antioxidant capacity was significantly affected by roasting intensity and digestion stage (P < 0.05), with the overall values increasing after digestion. Chemometric analyses clearly differentiated the samples according to roasting level. Overall, the results suggest that tahini-based milk may represent a promising ingredient for the development of plant-based coffee beverages, although further studies are required to confirm its functional and commercial potential.
caffeine; coffee; in vitro gastrointestinal digestion; phenolics; roasting; tahini
Copyright (c) 2026 Elif Nimet Havva Pehlivan, Senanur Durgut Malçok, Senem Suna https://creativecommons.org/licenses/by-nc/4.0
Antibacterial mechanism of geraniol against Staphylococcus aureus by targeting the cell membrane
Geraniol exhibits strong antibacterial activity against methicillin-resistant Staphylococcus aureus (MRSA) in both in vitro and in vivo; yet its underlying mechanism remains incompletely understood. Our study system-atically characterized the antibacterial mode of action of geraniol using flow cytometry, fluorescence spectroscopy, electron microscopy, and molecular dynamics simulations. The results showed that geraniol readily partitions into the lipid bilayer and disrupts membrane integrity, with 81.95% of cells exhibiting membrane damage at 1.380 mg/mL. Consistently, geraniol treatment increased membrane fluidity, as indicated by a reduction in fluorescence polarization from 0.410 to 0.380, and was associated with conformational alterations in membrane proteins. These membrane perturbations were accompanied by extensive downstream damage, including leakage of intracellular components, with extracellular levels increasing by 9.61-fold for DNA, 11.82-fold for RNA, and 15.92-fold for proteins. Additionally, ultrastructural analyses revealed cell wall thinning from 0.037 μm to 0.026 μm and marked DNA condensation. Collectively, these findings indicate that the MRSA cell membrane represents a primary target of geraniol, with subsequent structural damage likely resulting from severe membrane dysfunction and disruption of cellular homeostasis. This study provides mechanistic insights supporting the potential development of geraniol as a membrane-targeting antibacterial agent.
Geraniol, MRSA, Membrane damage, Cell wall, Molecular dynamics
Copyright (c) 2026 Keshan Lin, Jialin Dai, Rui Zhang, Renkun Lai, Peng Zhang, Lizhu Shen, Chunyang Li, Lin Lin, Min Dai, Fenghui Sun https://creativecommons.org/licenses/by-nc/4.0
Effects of marination and high-pressure processing on the physicochemical and sensory quality of ready-to-cook yellowfin (Thunnus albacares) tuna steak
To promote the development of convenient, safe and healthy ready-to-cook (RTC) tuna products, this study investigated the combined effect of marination and high-pressure processing (HPP) on the quality and safety of yellowfin tuna steaks. Treatments included marination alone and marination together with HPP at 300 MPa or 600 MPa, compared with untreated control samples. The findings revealed that combining marination with moderate-pressure processing (300 MPa) significantly improved texture by reducing hardness, chewiness, and shear force with sustenance of consumer-preferred aroma and taste. Although color differences increased with pressure, sensory color acceptability remained unaffected. Marination and HPP also effectively reduced histamine and total volatile basic nitrogen levels, indicating enhanced freshness and microbial stability. All samples maintained microbial counts below detectable limits (<10 CFU/g). Scanning electron microscopy further supported the acceptable structural modifications at 300 MPa. This study demonstrates that HPP-assisted marination is a promising preservation strategy for improving the safety, texture, and acceptability of RTC tuna without compromising quality. The approach offers valuable insight for sustainable seafood processing industries seeking cleaner and safer alternatives to thermal treatment.
hardness; histamine; texture analysis; TVBN; SEM
Copyright (c) 2026 Tan Yi-Li, Nurul Hanisah Juhari, Nuzul Noorahya Jambari, Ashari Rozzamri, Ashari Rozzamri, Mahmud Ab Rashid Nor-Khaizura, Rahmi Nurdiani, Nurul Huda, Yongyong Li, Mohammad Rashedi Ismail-Fitry https://creativecommons.org/licenses/by-nc/4.0
Comparison of the composition and functional properties of red and purple intermediate wheatgrass (Thinopyrum intermedium) varieties
Intermediate wheatgrass (IWG; Thinopyrum intermedium) is a promising perennial crop with potential -nutritional and functional benefits. Physical (thousand kernel weight, color), chemical (protein content, mineral composition) and functional (phenolic contents, antioxidant capacity, phenolic acids, anthocyanins, lutein, zeaxanthin, and β-carotene contents) grain characteristics of two IWG varieties, namely, Sova and Filin, were investigated. Protein contents of Sova (red) and Filin (purple) grains were 20.2 and 21.3%, respectively. The Mg, Ca, Mn, Fe, Cu, and Zn contents of Sova were 1575, 1259, 53.3, 51.5, 4.9, and 27.7 mg•kg–1, respectively, and those of Filin were 1560, 1542, 55.7, 59.3, 5.9, and 33.1 mg•kg–1, respectively. Zn:Cu ratios (5.65 for Sova and 5.61 for Filin) were balanced, minimizing risk of Cu deficiency. In both IWG varieties, phenolic contents in the bound fraction and their antioxidant activities (ABTS and CUPRAC) were higher than those in free fraction. Ferulic acid was the most abundant phenolic acid found in the bound fraction of IWG. These findings highlight the nutritional and functional potential of these two IWG varieties, reinforcing their value as promising ingredients for developing health-oriented, sustainable grain-based food products.
Copyright (c) 2026 Buket Cetiner, Zeynep H. Tekin-Cakmak, Vladimir P. Shamanin, Merve Tomas, Inna V. Pоtоtskaya, Filiz Koksel, Sergey S. Shepelev , Kubra Ozkan, Oguz Acar, Alexey I. Morgounov , Osman Sagdic, Hamit Koksel https://creativecommons.org/licenses/by-nc/4.0
Human health risk–benefit assessment of metal(loid)s in commercial fish from the Northeastern Mediterranean, Türkiye
This study investigated 13 metal(loid)s in 10 commercial fish species from the Northeastern Mediterranean. Notably, Lead (Pb) consistently exceeded the permissible limit (PL) (0.30 mg kg–1). The assessment of health risks, conducted by considering the toxicologically significant inorganic fraction of arsenic (As) (10%), suggested a -generally low estimated toxicological risk profile for adult consumers under the assumed intake scenario. The cumulative noncarcinogenic risk (total THQ) was found to be below the safety threshold of 1 for all studied species, suggesting that appreciable noncarcinogenic health concerns are unlikely under the assumed intake scenario. Furthermore, total carcinogenic risk values fell within acceptable ranges, with Nickel (Ni) identified as the primary contributor. From a nutritional perspective, all species exhibited a significant health benefit, characterized by positive selenium health benefit values (HBVSe) and Se:Hg molar ratios exceeding 1, supporting a potential protective role against mercury toxicity. In conclusion, while the consistent exceedance of the Pb regulatory limit warrants continued environmental monitoring and a cautious approach, the integrated risk–benefit assessment suggests that these species are unlikely to pose appreciable health risks for adults under the assumed intake -scenario -(moderate consumption), and they remain a valuable source of dietary selenium.
Copyright (c) 2026 Mine Percin Olgunoglu, Ilkan Ali Olgunoglu https://creativecommons.org/licenses/by-nc/4.0
Effects of eco-friendly cold packs on the quality of vacuum-packed mackerel fillets during room temperature distribution
In this study, we evaluated the effectiveness of commercial cold packs (CC) and 3AC-developed cold packs (3AC) in expanded polystyrene containers (EPS+CC and EPS+3AC, respectively) for maintaining the freshness of -vacuum-packed mackerel (Scomber japonicus) during distribution in EPS boxes. Temperature monitoring showed that EPS+3AC packaging maintained slightly lower temperatures (by over 1° C) than EPS+CC during 4–16 h of storage. The pH of both groups gradually increased over 72 h, with significant differences observed between 0 h and 72 h. The total volatile basic nitrogen content in EPS+CC exceeded the acceptable limit (≥ 35 mg/100 g) after 36 h, whereas EPS+3AC showed a slower increase. Odor intensity increased with storage time, with higher values observed in EPS+CC than in EPS+3AC at 72 h. Total aerobic bacteria counts exceeded 6 log CFU/g earlier in EPS+CC than in EPS+3AC. Overall, EPS+3AC packaging delayed quality deterioration and extended the freshness-related shelf-life indicators of vacuum-packed mackerel under the tested conditions.
Copyright (c) 2026 Eun Bi Jeon, Ji Un Lee, Sun-Young Park, Jin Kim, Shin Young Park, Jung-Suck Lee https://creativecommons.org/licenses/by-nc/4.0
Vegan bean-based product enriched with microgreens: chemical, antioxidant, and sensory evaluation
Beans (Phaseolus vulgaris L.) are an excellent raw material for developing vegan and gluten-free products because of their high content of proteins, dietary fiber, and bioactive compounds. This study aimed to evaluate the chemical composition, antioxidant capacity, and sensory properties of a fermented Tetovac (var.) bean-based product enriched with different microgreens and spices. Notable differences in phytochemical profiles were observed depending on the type of microgreens used. The contents of total phenolics and carotenoids (fresh weight basis) were highest in the sample with radish microgreens and saffron (1.178 mg GAE/g and 47.56 µg/g, respectively), whereas the highest total flavonoid content was recorded in the sample with pea microgreens (5.243 mg RE/g). In contrast, soluble sugar contents did not differ significantly among the samples (P > 0.05). Phytate content decreased in most samples, compared to the control (P < 0.05). Analysis of the protein profile of the sample containing pea microgreens during different storage periods revealed an increase in total protein content, particularly in the fraction of small proteins and peptides. Flavor intensity, sourness, bitterness, and firmness increased gradually during storage. Sensory evaluation revealed that samples containing basil and chive microgreens achieved high overall acceptability and purchase intention, whereas samples with radish microgreens were less acceptable due to pronounced bitterness and sourness.
Copyright (c) 2026 Danijela Ratkov Žebeljan, Aleksandar Ž. Kostić, Nikola Tomić, Olgica Nedić, Helena Todorović, Miloš Šunderić, Jelena Popović-Đorđević https://creativecommons.org/licenses/by-nc/4.0
Assessment of acrylamide in potato fries, chicken, and bread products in major cities of Pakistan during 2024 and estimation of dietary intake
Acrylamide is a toxin produced when food is heated at or above 120°C. It is a byproduct of heat processing. Acrylamide is produced in foods rich in carbohydrates and starch during roasting, baking, and frying. It is a carcinogen and also has other health hazards for human beings. Therefore, to check the presence and amount of acrylamide in food, multiple samples of chicken, bread, and potato products were collected from different cities in Pakistan and analyzed by using HPLC. We found acrylamide in almost all samples analyzed. The average amounts 129.07 µg/kg in chicken, 478.85 µg/kg in potatoes, and 112.6 µg/kg in bread samples, with relative standard deviations (RSDs) of less than 7%. The results showed that acrylamide levels differ significantly across food types and sampling areas. The acrylamide exposure rate (µg/kg body weight (BW)) for various age groups was also studied. Although the results suggest that these items may add to total acrylamide intake, it is important to use existing risk assessment frameworks and total dietary exposure when interpreting the observed amounts. Further thorough nutritional and toxicological evaluations are required to more precisely identify the associated health concerns for the Pakistani population, even though the presence of acrylamide merits consideration due to its possible health implications.
Copyright (c) 2026 Arfa Liaquat, Ghulam Mustafa Kamal, Shahzad Zafar Iqbal https://creativecommons.org/licenses/by-nc/4.0
Comparative analysis of shelf life and quality attributes of basil (Ocimum basilicum) cultivated using nutrient film technique (NFT) and substrate-based hydroponic systems
This study presents, for the first time, a comprehensive comparison between two hydroponic cultivation systems Nutrient Film Technique (NFT) and substrate-based culture regarding the postharvest quality and shelf life of Ocimum basilicum (sweet basil) stored for 21 days at 5 ± 1 °C. Physical (weight loss, color, firmness), -chemical (essential oils, total phenolics, antioxidant activity, chlorophyll content), and microbial (total plate counts, yeast, and mold) attributes were systematically evaluated. NFT-grown basil exhibited superior physical stability, with significantly lower weight loss (7.5 % vs. 11.2 %) and higher firmness at Day 21 (p < 0.05). In contrast, substrate-grown basil accumulated higher levels of essential oils and total phenolics (by 21 % and 18 %, respectively), reflecting enhanced secondary metabolism. Microbial results showed that NFT basil maintained total plate counts below 5.1 log CFU g–1, whereas substrate basil reached 6.2 log CFU g–1, exceeding the international safety threshold (106 CFU g–1; ISO 4833-1:2013; FDA, 2023). Overall, the comparative assessment established clear relationships among physical, chemical, and microbial quality indices, confirming that NFT basil retained acceptable sensory and microbial quality for up to 21 days. These findings highlight system-dependent trade-offs between postharvest stability and phytochemical enrichment, offering new insights for optimizing hydroponic basil production to meet targeted quality and market requirements.
Copyright (c) 2026 Samir A. Ali, Heba R. Mosa, Islam F. El Adly, Paola D'Antonio, Costanza Fiorention, Mohamed A.E. AbdelRahman https://creativecommons.org/licenses/by-nc/4.0
Applying a hurdle-layered vulnerability assessment and critical control points framework to mitigate food fraud: a case study of a Taiwanese braised food small-sized enterprise
Small- and medium-sized food enterprises (SMFEs) may face strong economic incentives that increase the risk of food adulteration, and be involved in serious nonconformities related to food fraud regulations in dual or triple audits. This study aims to provide a methodological framework and practical solutions to address these challenges. In this case, study of a Taiwanese braised food SMFE, a layered Vulnerability Assessment and Critical Control Point (VACCP) assessment and control framework, aligned with International Organization for Standardization 31010, Food Safety System Certification 22000 v6, and Codex Alimentarius Commission’s (CODEX) Hazard Analysis & Critical Control Points, was established to identify vulnerabilities and mitigations. Six VACCPs were identified, each covering at least two fraud types defined by Global Food Safety Initiative, including -substitution, unapproved enhancement, dilution, mislabeling, and concealed origin, spanning raw-material acceptance, spice/blended additive acceptance, mixing, final seasoning, and packaging/labeling. After implementation, -nonconformities decreased 25%, turnover decreased from 9.0% to 5.7%, with improved verification coverage. This framework -provides SMFEs a pathway for fraud mitigation in ready-to-eat foods.
Copyright (c) 2026 Chia-Sheng Yeh, Sih-En Liang, Hsin-Jung Chen https://creativecommons.org/licenses/by-nc/4.0
Consumer attitudes toward single-use food packaging: an Italian case study
In response to growing concerns about plastic pollution and the need for sustainable alternatives, this study investigates how Italian consumers perceive and engage with single-use plastic packaging in the food sector. Using data collected from 2,269 respondents through an online survey, the research examines how sociodemographic characteristics shape motivations, behaviors, and support for regulatory interventions. Results show that 74% of respondents are strongly motivated to reduce single-use plastics, and 81% consider the environmental impacts to be highly relevant. Women, older individuals, those with higher education, and respondents in better economic conditions display significantly higher pro-environmental engagement, including more frequent purchasing of nonplastic packaging and stronger support for regulation. In contrast, Generation Z consistently emerges as the least engaged group, reporting lower motivation, weaker support for policy measures, and the lowest willingness to pay for biodegradable alternatives. These insights highlight the need for differentiated policies and communication strategies that consider the diversity of consumer profiles. Overall, these findings provide actionable evidence for developing targeted policy tools to reduce plastic use in the agri-food sector.
Copyright (c) 2026 Angela Maria Perito, Migena Proi, Erika Romanelli, Silvia Coderoni https://creativecommons.org/licenses/by-nc/4.0
Aerotolerance of Campylobacter spp. in food chain: a meta-analysis on the prevalence and a systematic review on the persistence, genetic relatedness, and risk to humans
Campylobacter spp. are the bacterial pathogens that cause gastrointestinal illness in humans, and were once asserted to be a microaerophile and unable to survive aerobically. In recent decades, aerotolerant Campylobacter spp. have been reported in the food chain. This review aims to obtain information on the aerotolerant Campylobacter spp., highlighting the prevalence, persistence, genetic relatedness, and risk to humans. After screening, the findings of 39 articles (12 articles for meta-analysis) were synthesized. High pooled prevalence of aerotolerant Campylobacter spp. (75.9%) from meta-analysis indicated the elevated risk of human campylobacteriosis. Campylobacter spp. with a higher aerotolerance level survived better against environmental stresses, including atmospheric, chemical antimicrobial agents, temperature, and osmotic conditions. The situation worsens with reported aerobic growth of Campylobacter spp. The sequence type (ST) of Campylobacter spp. had a statistically significant (P < 0.001) influence on aerotolerance level, suggesting that future studies would be able to postulate the aerotolerance level based on the determined ST. Aerotolerant Campylobacter spp. might pose an increased risk to humans because of their prevalence and persistence in a food chain, possible greater antibiotic resistance, and higher frequency of virulence genes. This underscores the potentially elevated medical burden of this pathogen.
Copyright (c) 2026 Kah Hui Chong, Nor Ainy Mahyudin, Hanan Hasan, Chia Yeung New, Nur Shahera Mohammad Sabri, Shan Jiang, Kousalya Padmanabhan, Nor Azmiraah Abd Jabar, Wanyu Pan, Son Radu, Mahmud Ab Rashid Nor-Khaizura https://creativecommons.org/licenses/by-nc/4.0
Fermented sour wort enriched with Pediococcus acidilactici PA-2 as a natural marinade to reduce Listeria monocytogenes and Salmonella Typhimurium in raw chicken
Raw chicken, valued for its affordability and nutritional benefits, remains vulnerable to contamination by meat-borne pathogens despite advances in food safety systems. Biopreservation using lactic acid bacteria, particularly pediocin-producing Pediococcus acidilactici, offers a natural strategy to inhibit foodborne pathogens through the production of lactic acid and bacteriocin. This study aimed to evaluate the antimicrobial effect of sour wort fermented with P. acidilactici PA-2 as a natural marinade against Listeria monocytogenes and Salmonella typhimurium in raw chicken. Sour wort was prepared and fermented with P. acidilactici PA-2 at 30°C for 24 h and 48 h, reaching final cell counts of 8.0 and 8.5 log10 CFU/g, respectively, and pH values between 3.8 and 4.5. Raw chicken samples were inoculated with approximately 6.9 log10 CFU/mL of L. monocytogenes and 6.4 log10 CFU/mL of S. typhimurium, marinated with 24-h and 48-h fermented wort (Ringer’s solution as control), and stored at 4°C for 16 h. On selective media, pathogen populations were enumerated. Both 24-h and 48-h fer-mented wort marinades significantly reduced L. monocytogenes and S. typhimurium counts compared with the control (p < 0.05). The 48-h fermented wort reduced L. monocytogenes and S. typhimurium counts by 1.9 and 1.8 log10 CFU/g, respectively, while the 24-h wort produced similar reductions of 1.7 and 1.8 log10 CFU/g. No significant differences were observed between the two fermentation times (p > 0.05). These findings suggest that P. acidilactici PA-2 fermented sour wort can serve as an effective clean-label marinade that enhances the micro-biological safety of raw chicken during short-term refrigerated storage, contributing to reduced foodborne risk without relying on chemical preservatives.
biopreservation; sour wort; chicken meat; Pediococcus acidilactici; Listeria monocytogenes; marinade; Salmonella typhimurium
Copyright (c) 2026 Basobi Mukherjee, Farzana Nishat, Saber Amiri , Amin Yousefvand , Per E. J. Saris https://creativecommons.org/licenses/by-nc/4.0
Ultraviolet radiation as a potential non-thermal preservation method for sugarcane juice: microbial safety, quality retention, and shelf-life extension
This study explored ultraviolet (UV) treatment effects on sugarcane juice at doses of 0.00–149.76 J/cm2. The most effective dose (149.76 J/cm2) was selected for balancing microbial reduction (≈ 2–3 log) with quality attribute of preservation and compared to pasteurized and untreated samples. A first-order kinetic model accurately described microbial reduction (R2 = 0.9039–0.9057; k = 0.0093–0.0442 day–1). Physicochemical properties showed no significant differences (P > 0.05) between treatments. UV treatment enhanced total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP] assays), compared to pasteurization (P ≤ 0.05). During refrigerated storage (4°C), pH, total soluble solids, L*, TPC, TFC, DPPH, and FRAP decreased, while titratable acidity, a*, and microbial counts increased, particularly in untreated juice samples. UV-treated juice achieved 6 days shelf life versus 4 days for controls, based on microbial limits (5 log CFU/mL total plate count; 4 log CFU/mL yeast and mold). Pasteurized juice showed no microbial growth over 12 days. Compared with pasteurization, UV-C irradiation better preserved bioactive compounds, although limited penetration in turbid juice samples requires further study.
Copyright (c) 2026 Saeid Jafari, Thanapat Trairattanasak, Nathaphat Wattanalekawong, Mohammad Fikry, Isaya Kijpatanasilp, Ebtihal Khojah, Khadija S. Radhi, Nabila Y. Mahmoud Abdulmaguid, Dharmendra K. Mishra, Kitipong Assatarakul https://creativecommons.org/licenses/by-nc/4.0
Copyright (c) 2026 QASCF https://creativecommons.org/licenses/by-nc/4.0
Enrichment with industrial waste whey protein and exotic fruit flours as an innovative and functional ingredient in the production of low-fat functional mayonnaise
The aim of this study was to produce low-fat mayonnaise using equal proportions of flours obtained from tropical fruits such as pineapple, coconut, and mango, and commercial waste whey protein powder as fat substitutes. The resulting mayonnaises were evaluated in terms of physical, chemical, nutritional, rheological, microbial, and sensory properties. Mayonnaises containing fruit flour had lower fat content (35.58%) and higher protein (7.28%) and dietary fiber content (22.38%) than control mayonnaises (CMYN). Fruit flours and whey protein powder signifi-cantly improved bioactive properties by increasing total phenolic content (TPC: 5.45–37.68 mg GAE/100 g) and antioxidant activity (DPPH: 19.22–27.95 mg TE/100 g; ABTS•+: 23.66–50.61 mg TE/100 g); MMYN (mango flour: whey protein powder) and PMYN (pineapple flour: whey protein powder) showed the strongest values. All samples exhibited pseudoplastic properties, while fruit flours increased the consistency. The highest viscosity and G” values were measured in CCMYN mayonnaise. pH was affected by fruit acidity, and microbial growth was slower in samples containing fruit flour. The addition of fruit flours increased the b* value. PMYN mayonnaise containing pineapple flour was liked as much as the control. Tropical fruit flours (especially pineapple flour) and whey protein powder have shown promising results in the production of reduced-fat mayonnaise with improved functional properties and sensory acceptance.
coconut, mango, mayonnaise, pineapple, waste, whey protein
Copyright (c) 2026 Elif Cakir, Muhammed Sahin, Hatice Bekiroglu https://creativecommons.org/licenses/by-nc/4.0
Protein conjugates and probiotic interactions of dairy products for innovative and future functional foods
This review critically assesses the strategies and mechanisms underlying interactions between protein conjugates and probiotics in dairy foods, aiming to detail how these conjugates stabilize probiotics, facilitate gut colonization, and stimulate immunomodulation. Protein–based carriers and complexes play key roles in improving probiotic protection, adhesion, and metabolic activity. Notable strategies include developing milk proteins (e.g., casein and whey proteins), plant–derived protein conjugates, and advanced encapsulation techniques for polysaccharide– protein complexes. The protein shell in conjugates protects probiotics from harsh conditions, enables targeted intestinal release, enhances mucosal adhesion, and contributes to enhanced antioxidant and anti–inflammatory effects. Such strategies also can improve probiotic survival and colonization and reduce inflammation (with increased IL–10 and decreased tumor necrosis factor–alpha), enhance mucus secretion (with a rise in mucin 2 [MUC2]), and elevate beneficial gut microbes. Advancements in probiotic research have enabled more precise and targeted applications using protein conjugates and encapsulation systems. These approaches form part of integrative nutrition strategies that deliver precision, protection, and personalization in the design of functional foods, contributing to food nutrition improvement. Moreover, protein conjugates are increasingly recognized as active modulators of probiotic function and immune signaling, rather than passive carriers, thereby offering new avenues for food production.
Protein conjugates; probiotics; dairy foods; functional foods; encapsulation; Maillard reaction
Copyright (c) 2026 Nareekan Chaiwong , Auengploy Chailangka, Idris Kaida Zubairu, Tri Indrarini Wirjantoro, Pavalee Chompoorat Tridtitanakiat, Juan Manuel Castagnini, Mohsen Gavahian, Mahsa Majzoobi, Yuthana Phimolsiripol https://creativecommons.org/licenses/by-nc/4.0
Accentuated bioavailability of bioactive compounds in foods by nanotechnology-based delivery approaches
One of the perennial problems faced by the food industry is the poor bioavailability of nutrients, arising generally due to lowered solubility or inadequate absorption by the gastrointestinal tract. Nanotechnology-based encapsulation tech-niques have shown to significantly enhance the bioavailability of various food bioactive compounds. Targeted delivery of specific nutrients to specific organs, low toxicity, maximization of nutrient uptake, extended release of nutrients, and enhanced texture and flavor are the major advantages of such systems, a few of which are discussed in this review. In keeping with these pertinent paradigms, the current review also highlights how food nanotechnology-based delivery sys-tems ensure efficient bioaccessibility of dietary compounds that otherwise cannot be maximally achieved under in vivo conditions or by using biopolymer-based encapsulation. However, as with any technology, this also comes with its own set of drawbacks and lacunae, which are also presented in the current review. With the surge in global population, emphasis should be placed on optimizing bioavailability of vital food nutrients, catering to Sustainable Development Goals (SDGs) 2 and 3. In a global landscape, a collaborative effort from regulatory bodies, consumers, and manufacturers will enable sat-isfactory, efficient, and safe commercialization of nanotechnological delivery systems for functional foods and bioactives.
Bioavailability; encapsulation; food nanobiotechnology; nutrients; vitamins; SDGs
Copyright (c) 2026 Suma Sarojini, Balamuralirkishnan Balasubramanian, Saranya Jayaram, Preetha Annadurai, Arun Meyyazhagan, Manikantan Pappuswamy, Jang-Won Lee https://creativecommons.org/licenses/by-nc/4.0
Exploring the bioactive properties of Cornelian Cherry (Cornus mas L.) fruits and leaves: A pilot study of leaves applications in laying hens’ nutrition
Cornelian cherry (Cornus mas L.) fruits are well known for their health benefits, but when comparing the nutritional composition of different parts of the plant, the leaves appear to be a more valuable source of nutrients. The concentrations of carotenoids and vitamin E levels in the leaves were higher than in the fruits. Among individual tocopherols, the most significant difference between fruits and leaves was observed for α-tocopherol. Regarding the polyphenol composition, the major class determined was phenolic acids, expressed as hydroxy-benzoic, gallic, and ellagic acids, but the most important was ferulic acid. The major flavonoids quantified were epicatechin and epigallocatechin. Cornelian cherry leaves were selected as a potential feed additive in laying hens’ nutrition, and an experimental trial was performed. Laying hens’ dietary supplementation of Cornelian cherry positively affected egg quality characteristics, by improving the retinol, astaxanthin, and polyphenols concentrations in egg yolk. Tocopherols were negatively influenced, and no significant effect was observed on lutein concentrations. The administration of Cornelian cherry as a dietary supplement produced a favorable impact on oxidative stability during the shelf life of eggs. The Cornelian cherry supplements, rich in natural antioxidants such as polyphenols and vitamins, not only enhance the antioxidant capacity of the animal product but also contribute to yolk quality maintenance over storage periods by reducing the formation of oxidation products.
Cornelian cherry; antioxidants; feed additive; laying hen; eggs quality
Copyright (c) 2025 Arabela Elena Untea, Petru Alexandru Vlaicu, Iulia Varzaru, Alexandra Gabriela Oancea, Mihaela Saracila, Raluca Paula Turcu https://creativecommons.org/licenses/by-nc/4.0
Fermentation intricacies involving dairy milk and their bioactive, health, microbial, and product challenges: A terse review
Fermentation is widely applied to enhance the safety, stability, and functional properties of dairy milk as part of broader milk processing and hygiene controls. This concise review examines the intricacies of dairy milk fermentation, focusing on microbial activity, bioactive chemical aspects, and product quality/safety. Bioactive peptides derived from fermentation-driven acidification have been shown to kill bacteria, contain antioxidants, lower blood pressure, and modulate the immune system, thereby enhancing microbiological safety and shelf life. However, there are key aspects, from milk composition, through culture performance, to processing circumstances that can affect safety and uniformity. Besides, bioactive molecular characterization, indigenous starter culture confirmation, and probiotic efficacy are required to enhance the success of dairy milk fermentation. To ensure high-quality, safe, and stable fermented dairy products, the process of fermentation science and risk-based regulatory frameworks must not be overlooked. Moreso, enhanced regulations of fermentation technologies can guarantee process reproducibility, product safety, and maximal bioactivity.
Copyright (c) 2026 Oluchukwu M.M. Nwadi, Chigozie F. Okoyeuzu, Queency N. Okechukwu, Nneka N. Uchegbu, Thomas M. Okonkwo, Charles Odilichukwu R. Okpala https://creativecommons.org/licenses/by-nc/4.0
Absolute quantification reveals microbial and component dynamics in spontaneously fermented Sojae Semen Praeparatum
Sojae Semen Praeparatum (SSP) is a traditional food and medicine. This study aimed to elucidate microbial succession during fermentation and its correlations with key metabolites. An absolute quantitative sequencing (AQS) approach was employed, which quantifies microbial copy numbers and accounts for changes in total microbial load across fermentation stages to accurately capture microbial succession. SSP samples from both koji-making and post-fermentation were analyzed using AQS, GC-MS, and physicochemical profiling. Progressive increases were observed in free isoflavones, polyphenols, ammonia nitrogen (AN), total acids, and water-/alcohol-soluble extracts. GC-MS identified 54 volatiles, mainly acids, esters, and amines, showing stage-specific variations. AQS revealed Bacillus and Aspergillus flavus as dominant during koji-making, while Pediococcus and Enterococcus predominated in the post-fermentation stage, representing a new insight into SSP succession. Significant correlations (|r| > 0.8, p < 0.05) were observed between dominant taxa and key components (e.g., isoflavones, polyphenols, AN, and 21 volatiles). Interestingly, this study discusses dual roles of dominant taxa in producing both beneficial components (e.g., isoflavones and polyphenols) and potential risk compounds (e.g., biogenic amines and aflatoxins). These findings highlight AQS as a powerful tool for investigating complex microbial dynamics and provide a basis for optimizing SSP fermentation and quality management.
Absolute Quantitative Sequencing; Fermentation; Microorganisms; Quality; Sojae Semen Praeparatum
Copyright (c) 2026 Chaojie Yang, Guangzong He, Junhao Li, Mengfei Gao, Kexin Fang, Chuying Huang, Shanshan Mei, Dan Jiang, Yaojun Yang https://creativecommons.org/licenses/by-nc/4.0
Novel mango ripening and anthracnose control using tangerine oil vapors and wood smoke: possible mode of action
Reducing spoilage and uneven ripening during storage is critical for the mango export industry. This study -evaluated a postharvest treatment combining 15- min wood smoke (SM) exposure with tangerine oil (TO) vapors at 0.04%, 0.08%, and 0.12% to accelerate ripening, enhance quality, and suppress anthracnose. Results indicated that SM combined with TO 0.08% rapidly stimulated ethylene production, initiating at 6 h (0.2–0.3 µmol/kg) and reaching 0.48 µmol/kg by 12 h, thus promoting uniform ripening within 18 h. Treated mangoes developed a bright yellow color and remained largely free of fungal contamination for over 7 days, with only 10% disease incidence by day 10 at 30 ± 2°C. The treatment also formed a thin protective coating on the fruit surface, reducing water loss, maintaining firmness, and improving ripening quality. Moreover, phenolic content and antioxidant capacity were increased, contributing to inhibition of fungal spore germination. Mangoes treated with SM+TO 0.08% remained storable and transportable for at least 10 days without refrigeration, whereas control fruit spoiled within 3–5 days. This approach provides a cost-effective postharvest strategy to enhance quality of mango and support long--distance distribution without cold storage.
Copyright (c) 2026 Narumol Matan, Katthayawan Khunjan https://creativecommons.org/licenses/by-nc/4.0
Growth of Listeria monocytogenes on fresh fish fillets stored in a Styrofoam-free eco-friendly cold pack container
Seafood is usually stored in a refrigerated or frozen form; however, conventional cold packs (CCPs) provide limited cooling and may damage products. This study evaluated the growth of Listeria monocytogenes on vacuum-packed frozen mackerel (Scomber japonicus) fillets stored in conventional container boxes (CCBs) with CCPs and in newly developed container boxes (NDCBs) with newly developed cold packs (NDCPs). Fillets were spot inoculated (2.0–2.5 log CFU/g) and stored for 72 h. In CCBs with CCPs, counts increased from 2.79–3.95 log CFU/g at 2–24 h, reaching 4.94–7.95 log CFU/g at 36–72 h. In NDCBs with NDCPs, counts rose to 2.64 log CFU/g at 24 h (1.02 log CFU/g increase), followed by 1.41–3.74 log CFU/g increase at 36–72 h. The difference between systems was ~1 log CFU/g at 48 h, increasing to 1.48 log CFU/g at 72 h. Growth data (24–72 h) were fitted to a first-order kinetic model, yielding D-values of 36.47 min (y = 0.0802x + 0.3127) for CCBs with CCPs and 41.70 min (y = 0.0565x + 0.1400) for NDCBs with NDCPs. These results evidenced that NDCBs with NDCPs reduced growth of L. monocytogenes by improving temperature control, demonstrating potential for safer seafood transport.
Cold storage, Listeria monocytogenes, Newly developed container box, First-order kinetic model, Fish fillet
Copyright (c) 2026 Eun Bi Jeon, Jin Kim, Ahreum Chae, Sunwong Hong, Inhwan Song, Jung-Suck Lee, Shin Young Park https://creativecommons.org/licenses/by-nc/4.0
Fourier-transformed infrared (FTIR) spectroscopy for detecting milk powder addition in Cyprus goat milk: a preliminary study for future adulteration detection in halloumi cheese
This study was about the adulteration of milk with milk powder and serves as a precursor for future studies on halloumi cheese adulteration with milk powder. Three different commercial milk powders of different geographic origins were tested to check the impact of milk powder origin versus the amount of milk powder added in milk as an adulterant. Three different concentrations of skim milk powder (SMP) were added (0.5%, 1%, and 3%) to Cyprus goat milk, and the mixtures were then heated to 90°C (a crucial step in halloumi cheese preparation). Fourier-transformed infrared (FTIR) spectra were collected after freeze-drying, and Partial Least Squares Discriminant Analysis, a supervised classification method, was applied in terms of chemometrics to test the classification of samples. The adulterated milk samples of this study are used in halloumi cheese making to check after cooking the discrimination of adulterated halloumi cheese at low percentage of adulteration with SMP by applying FTIR and chemometrics in future. Based on the present study, the origin of milk powder is not significant, and it is assumed that generally, for future studies the origin of milk powder will not affect sample classification.
Copyright (c) 2026 Maria Tarapoulouzi, Sotiria Kyriacou, Ioannis Ioannidis, Ioannis Pashalidis, Charis R. Theocharis https://creativecommons.org/licenses/by-nc/4.0
Anti-aging activities of black highland barley bran, chrysoeriol, and its glucuronide derivative on Caenorhabditis elegans
The anti-aging activities and underlying mechanisms of black highland barley bran extract (BHBBE) and its major phenolic components, chrysoeriol (CHR) and chrysoeriol-7-O-β-D-glucuronide (CHRG), were investigated in Caenorhabditis elegans (C. elegans). The effects of BHBBE, CHR, and CHRG at different concentrations were evaluated on lifespan, reproduction, locomotion, stress resistance (heat and ultraviolet [UV] stress), and antioxidant activities (such as superoxide dismutase and catalase activities as well as reactive oxygen species (ROS) and malondialdehyde levels). Furthermore, the expression of longevity-associated genes was examined. Central gene, daf-16, in the anti-aging process of BHBBE, CHR, and CHRG was verified by comparing ROS levels in wild-type N2 C. elegans with daf-16(mu86) mutant strains. Nuclear translocation as a function of DAF-16 protein was assessed. BHBBE, CHR, and CHRG significantly extended C. elegans’ lifespan, improved locomotion, and enhanced stress resistance, without adversely affecting reproduction. Their anti-aging effects were primarily mediated by DAF-16 nuclear translocation via insulin/insulin-like growth factor 1 signaling (IIS). Furthermore, this IIS signaling pathway was associated with antioxidant capacity and stress resistance. Therefore, BHBB, a by-product of grain processing, provides a sustainable, safe, and efficient strategy for anti-aging applications.
Black highland barley bran; Caenorhabditis elegans; Longevity; IIS/DAF-16 pathway; Antioxidant
Copyright (c) 2026 Gang Liu, Shuyuan Fan, Peng Zeng, Yunshuang He, Yuehan Shen, Changbin Lin, Chen Xia, Peijun Li, Xueli Li https://creativecommons.org/licenses/by-nc/4.0
Antibiofilm activity and mechanisms of Amomum tsao-ko and clove essential oils against Staphylococcus aureus
Staphylococcus aureus biofilms significantly threaten public health by causing persistent infections and foodborne diseases. The rise in antibiotic resistance emphasizes the urgent need for effective non-antibiotic control strate-gies. This study evaluated the anti-biofilm potential of Amomum tsao-ko (AEO) and clove (CEO) essential oils against S. aureus NCTC8325. Gas chromatography–mass spectroscopy analysis revealed distinct chemical pro-files, with AEO exhibiting greater diversity. Both essential oils showed potent anti-biofilm activity against S. aureus NCTC8325, effectively preventing biofilm establishment, as confirmed by confocal laser scanning microscopy and scanning electron microscopy. The growth curves and crystal violet staining results demonstrated that AEO and CEO effectively inhibit biofilm formation at concentrations of 91.3 μg/mL and 86.3 μg/mL, respectively, without affecting bacterial growth. Transcriptomic profiling revealed that both AEO and CEO exert anti-biofilm effects through significant regulation of multiple molecular pathways. Interestingly, although the specific pathways influ-enced by AEO and CEO differed, both treatments significantly downregulated the S. aureus infection pathway and the expression of key adhesin protein genes within this pathway. Overall, this study provides critical insights into the phenotypic and transcriptional responses of S. aureus to AEO and CEO, thereby elucidating the molecu-lar basis of their anti-biofilm activities.
Staphylococcus aureus, biofilm, Amomum tsao-ko oil, clove oil
Copyright (c) 2026 Guoqing Yu, Ming Chen, Zedong Liao, Yi wu Wen, Yixi Zhou, Keshan Lin, Jialin Dai, Min Dai, Fenghui Sun https://creativecommons.org/licenses/by-nc/4.0
Spent coffee grounds extract as an effective approach for prolonging the shelf life of minced beef: chemometric modeling of quality attributes
Spent coffee grounds (SCG) contain value-added compounds explored for industrial applications. Natural -sustainable biopreservatives need to replace synthetic antioxidants. This study aimed to evaluate lyophilized aqueous SCG extract (SCGE) for extending the shelf life of minced beef. The objective was to assess its antioxidant capacity, antibacterial activity, and preservation efficacy. Liquid chromatography-tandem mass spectrometry analysis illustrates the primacy of caffeoylquinic acid and its derivatives. SCGE was applied to minced beef across three concentrations (0.125%, 0.25%, and 0.5% [SCGE3]), compared to 0.01% butylated hydroxytoluene (BHT) and an untreated control over a 14–day refrigeration period (4°C). SCGE demonstrated a potent preservative effect. The SCGE3 treatment exhibited the strongest reducing power for lipid oxidation, achieving a significant 52.76% inhibition by day 14. This was quantified by a reduction in the value of thiobarbituric acid reactive substances to 1.80 mg MDA/kg, compared to the control value of 3.81 mg MDA/kg. SCGE effectively delayed the growth of microbial population and maintained beneficial instrumental color and sensory properties (P < 0.05). SCGE3 provided an early and sustained preservation until the end of storage. Chemometric analysis validated robust correlations among all spoilage parameters. These results established SCGE as a promising, naturally sourced compound to maintain and improve meat quality.
Copyright (c) 2026 Dorra Zouari Ayadi, Moufida Chaari, Khaoula Elhadef, Cyrine Abid, Monia Ennouri, Theodoros Varzakas, Slim Smaoui https://creativecommons.org/licenses/by-nc/4.0
Antibacterial activity of hydrolized palm kernel oil and red palm super olein blend against Gram-negative and Gram-positive bacteria
This study investigated the in vitro antibacterial activity of a product, hydrolyzed palm kernel oil (PKO) and red palm super olein (RPSO) blend (HPRB) against Gram-negative (Escherichia coli and Salmonella typhi) and Gram-positive (Staphylococcus aureus) bacteria, all of which are relevant to foodborne illness. HPRB was synthesized through enzymatic hydrolysis of PKO and RPSO at four different ratios. The antibacterial activity of the resulting HPRB formulations was evaluated using disc diffusion and micro-dilution assays. HPRB-C (60% PKO and 40% RPSO) and HPRB-D (80% PKO and 20% RPSO) exhibited the strongest in vitro antibacterial activity across all tested bacteria, a finding associated with their high 1-monolaurin content (17.54% and 24.99%, respectively). The phytonutrient content of RPSO also likely contributed to the observed activity. These results suggest that HPRB, particularly formulations C and D, holds promise as a source of natural antibacterial agents, although further optimization for lower effective concentrations and subsequent in vivo studies are needed.
Copyright (c) 2026 Ilmi Fadhilah Rizki, Frisda Rimbun Panjaitan, Manda Edy Mulyono, Brahmani Dewa Bajra https://creativecommons.org/licenses/by-nc/4.0