The physiological history of bacterial cells can influence their resistance to nonthermal preservation. This study examined whether acidic pre-exposure at different temperatures alters the susceptibility of Escherichia coli O157:H7 to high-pressure processing (HPP). Three strains were exposed to pH 4 or pH 6 at 5°C or 25°C for 24 h and then treated at 400 MPa for up to 180 s. Survival was assessed by direct plating and recovery-based enumeration, and membrane fatty acid composition, physiological responses, and stress-related gene expression were analyzed. Cells pre-exposed to pH 4 were more susceptible to HPP than those pre-exposed to pH 6 at both temperatures. After 180 s of HPP, pH 4-exposed cells were below the detection limit by direct plating, whereas pH 6-exposed cells showed greater survival and recovery. pH and temperature altered membrane composition, but the weighted average melting temperature (WAMT) was affected mainly by temperature. pH 4 exposure increased membrane damage and, depending on temperature, elevated intracellular ROS and reduced esterase or respiratory-chain dehydrogenase activity. Stress-response, recovery, and membrane-maintenance genes were upregulated after pH-4 exposure. These findings indicate that 24 h of acidic pre-exposure induces an acid-injured state with compensatory stress responses, increasing the HPP susceptibility of E. coli O157:H7.
Postharvest quality deterioration and the limited controllability of conventional modified-atmosphere processes constrain the storage and distribution of oysters, a high-value yet highly perishable commodity. Conventional Modified Atmosphere Packaging (MAP) systems are limited by open-loop control hysteresis and a lack of dynamic quality prediction, impeding precise environmental regulation and informed logistics decision-making. To address these limitations, this study developed an oyster-specific “Sensing-Control-Prediction” platform that integrates real-time gas monitoring, PLC-based closed-loop CO2/O2 regulation, point-wise Total Viable Count (TVC) estimation, and microbial-kinetics-based shelf-life prediction within a common operational framework. Rather than introducing new component algorithms, the principal contribution of this work lies in the product-specific system implementation and experimental validation of these established control and prediction techniques. The platform was evaluated using whole in-shell and half-shell oysters under 11 storage treatments covering different temperatures and MAP compositions. Repeated control trials showed that, compared with conventional PID, Fuzzy-PID reduced mean settling time by 55.5 CO_2 and O_2 setpoints. For current-state quality assessment, the Optuna-MLP achieved an R^2 of 0.9386 on the held-out test set. In the microbial-kinetics module, the initial TVC was treated as a presentation-specific baseline rather than as a MAP-dependent parameter. The secondary models explained 93.45 ln(_max) and ln(LPD) , respectively. The resulting shelf-life estimates showed an R^2 of 0.9143 and an RMSE of 0.2746 d relative to the treatment-specific primary-model references. The improved regulation performance indicates potential process efficiency benefits by shortening atmosphere establishment time and reducing concentration deviations, but also provides a digital tool for dynamic quality management in cold chain logistics.
Increasing consumer demand for clean-label ingredients has prompted food processors to explore naturally sourced compounds and its derivatives as a replacer or substitute to the conventionally used synthetic additives. In a sustained response to this research alignment, lignans, dimeric phenylpropanoid compounds, occurring in diverse vegetal sources have gained significant traction as next-generation functional antioxidant molecule. As a critical regulator of cellular homeostasis, lignans are often conveyed with its ability to elicit the release of nuclear factor erythroid 2-related factor-2 (Nrf-2). This review aims to expand its therapeutic potential into food and bioprocess functionary by elucidating its structural diversity, reviewing its conventional and novel extraction techniques and its utilization as antioxidant molecules in diverse food matrices. The spatial electron delocalization accompanied by stereo-configuration of hydroxyl group of phenolic lignans and its response towards food microenvironment can be articulated as regulating factor for its anti-oxidative benefits. Furthermore, its effective isolation shall accumulate the principle of cell breakage and subsequent separation of bound lignans. However, the issues of limited recovery, solubility barrier, poor stability concern, and its matrix incompatibility with the existing food systems have critically undermined the success of lignans in food systems. Amalgamation of lignans in different food systems such as dairy, meat, baked goods, beverages, and edible oils demonstrate its role as oxidative stability enhancer, shelf-life improver, and nutritional quality enhancer. The structure-functional characteristic of lignans in inhibiting the free radical chain reaction in food systems has an intricate relationship with chemistry and interaction with the processing technology of the foods. With consistent emphasis, a proper justification for its enhanced stabilization could revolutionize the goals of food industry 4.0 with the key deliverables of enhanced safety, acceptable quality, and improved nutritional profile in foods.
Recent growth in the plant-based ingredients market, partly fueled by a rising population, has made value addition to foods important. Using tribo-electrostatic separation, a green and sustainable dry fractionation technique, the effects of airflow rate and electric field strength on the separation and enrichment of protein from starch-containing pulse flours were investigated. The pulse flour samples were sourced from two different Saskatchewan pulse growers. An optimal combination of an electric field strength of 20 kV cm−1 and an airflow rate of 5 L min−1 out of 4 electric field strengths and 3 airflow rate levels was selected for further investigation on tribocharging material. The electrostatic separation was optimized with five different tribocharging materials to study the effect of tribocharging tube material on protein enrichment and separation efficiency. Results showed that electric field strength and airflow rate significantly influenced the protein content of the separated fractions. The tribocharging material influenced mass yield and protein content, while the samples affected the maximum protein content after separation. The results offer a promising pathway for large-scale applications in the electrostatic separation process as a sustainable dry fractionation technique.
Protein-polysaccharide binary gels often suffer from limited cross-linking density and insufficient control over network compactness and water immobilization. In this study, we developed a myofibrillar protein (MP)/κ-carrageenan (KC)/tannic acid (TA) ternary gel system and investigated how TA concentration and pH regulate polyphenol-mediated network assembly. MP/KC mixtures were incorporated with TA at 0.50–0.65
Visualizing the distribution of compounds in high-moisture foods, such as fruits, remains challenging for many conventional imaging techniques because of water interference and the need for complex sample pretreatment. This study demonstrates the first application of fluorescence fingerprint (FF) imaging to map auto-fluorescent components in high-moisture fruit, using grapes as a model. Using extracts from four grape varieties across three harvest periods, a partial least squares regression model was constructed to identify the optimal imaging wavelength range based on the total polyphenol content (excitation range 260–380 nm, emission range 320–450 nm). Non-negative matrix factorization was then applied to multi-wavelength images of Pione grapes, successfully extracting three main fluorescence components that explained 98.8
Nowadays, there is an increasing demand for high-protein sustainable and functional foods, driven by the shifting of consumers’ dietary preferences and environmental concerns. All these have accelerated the development of hybrid dairy products. This review provides a unique comprehensive overview of hybrid dairy products, formulated through partial substitution of dairy with plant proteins from legumes, cereals, seeds, and microalgae. Therefore, it evaluates multiple dairy products and plant protein sources simultaneously, and provides broader and deeper insight on key formulation approaches, major challenges, and future opportunities for the development of more sustainable hybrid dairy products. Emphasis is placed on the effects on formulation, physicochemical properties, rheological behavior, texture, microstructure, fermentation dynamics, microbial quality, nutritional attributes, sensory characteristics, and sustainability. The functional and technological properties of dairy matrices are influenced and strongly depend on plant protein source, substitution level, and processing conditions. Hybridization enhances protein content, dietary fiber, and maintains microbial viability and probiotic potential. However, challenges remain related to gel stability, off-flavor development, color changes, antinutritional factors, and regulatory issues. Fermentation and advanced processing technologies emerge as key tools to mitigate some of these limitations. Hybrid dairy products represent a promising and flexible strategy to reduce the environmental footprint of dairy products while preserving their nutritional and sensory strengths, contributing to more sustainable food production systems. Future research should prioritize optimized protein combinations, comprehensive life cycle assessments, and consumer-centered studies to support successful product development and commercialization.
Fermented foods are complex biological systems in which microbial activity governs both desirable product formation and potential spoilage processes. Ensuring product quality, safety, and consistency, therefore, requires rapid and reliable monitoring throughout fermentation and storage. Although conventional analytical methods provide accurate results, they are often limited by lengthy procedures, high costs, and laboratory-based requirements. Thus, biosensors have emerged as promising alternatives for real-time and on-site monitoring in fermented food systems. This review provides a comprehensive overview of biosensor applications in fermented foods, focusing on microbial monitoring, metabolite detection, and quality and freshness assessment. Various biosensor platforms, including electrochemical, optical, enzyme-based, and electronic nose/tongue systems, are discussed in terms of their operating principles and applications in complex food matrices. The review also critically examines current challenges associated with biosensor implementation, including matrix interference, limited stability and reproducibility, and the lack of standardized validation protocols. Furthermore, recent advances in nanotechnology, artificial intelligence, and digital monitoring systems are highlighted as important drivers of next-generation biosensing technologies. Consequently, biosensor-based approaches offer considerable potential for improving real-time quality control, food safety, and process management in fermented food systems, while supporting more efficient and sustainable food production strategies. Overview of biosensor applications in fermented food systems, highlighting the integration of sensing platforms and AI-assisted data processing for microbial monitoring, metabolite profiling, and quality and safety assessment.
In this study, silver nanoparticle-decorated iron cobalt sulphide (Ag@FeCoS₂) nanostructures were synthesized on the surface of a pencil graphite electrode (PGE). The resulting modified electrode obtained was used to determine the nitrite content in four different meat products (pastırma, bologna-type sausage, heat-treated sucuk, and ham) sourced from the same brand and widely consumed in the Turkish market. The fabricated Ag@FeCoS₂ electrode demonstrated high performance in amperometric nitrite detection, with a linear detection range (0.1 to 2.5 mM), high sensitivity (1759 μA mmol/L), and a low detection limit (0.29 μmol/L). The nitrite results obtained by the electrochemical method showed recoveries ranging from 99.3
Stimulus-responsive materials can sense external stimuli and undergo corresponding changes and they exhibit broad applications in controlled drug release nanotechnology chemical sensing and biotechnology. These materials respond to various external stimuli including temperature light magnetic fields pH ionic strength and specific chemicals. Compared with single-stimulus-responsive materials multi-stimulus-responsive counterparts display distinct advantages in function modulation stability and practical application. Nevertheless reports on multi-stimulus-responsive materials remain limited. Herein we fabricate a covalent organic framework (COF) with five-stimulus visual responsiveness via mechanosynthesis using 25-diamino-14-benzenedithiophene dihydrochloride (DB) and 246-trihydroxybenzene-135-tricarboxaldehyde (Tp) as monomers. We systematically investigate its visual responses to time temperature humidity light and oxygen. The results demonstrate rapid stable and pronounced sensing behavior toward all these stimuli.Furthermore, we integrate this COF into a label operating within an energy range of 0 –50.875 kJ mol−1 and explore its potential for food freshness indication. Practical tests on fish and apple samples verify its excellent performance in real-time, visualized food freshness monitoring. This work provides a new strategy for designing multi-functional intelligent sensing COF materials for food safety detection.
With agricultural and forestry industries producing vast amounts of biomass waste annually, the development of sustainable, high-value valorization strategies has become a critical priority. This study presents a rapid and green strategy for the biomass extraction, and in situ stabilization of bioactive content using a sustainable betaine-glycerol natural deep eutectic solvent (NADES). Nephelium lappaceum L. (rambutan) peel was selected as a food waste model rich in phenolic compounds, particularly geraniin, which is known for its biomedical properties. The green extraction process was conducted at room temperature for only 30 min. Compared with traditional solvents, the NADES extraction recovered higher yields of bioactive compounds (189.38 mg g−1 DW geraniin; 415.28 mg GAE g−1 DW total phenolics), and improved stability, preserving 20
The convergence of nanotechnology and natural antimicrobials presents a transformative approach to addressing global postharvest losses, which account for approximately one-third of total food production and represent an annual economic loss exceeding one trillion dollars. This comprehensive review examines the synergistic potential and mechanistic foundations of metallic-polymeric nanoparticle (NP) systems combined with essential oils (EOs) for extending the shelf life of fruits and vegetables. Through systematic analysis of recent studies published between 2020 and 2025, we demonstrate that hybrid NP-EO formulations achieve substantial reduction in fungal pathogens and extend shelf life by over half across diverse produce categories, significantly outperforming conventional preservation methods. Analysis reveals that optimized nanoarchitectures, particularly core–shell structures with metallic NP cores and polymeric-EO shells, deliver pH-responsive release kinetics that maintain bioactive concentrations within the therapeutic window for extended durations. However, regulatory fragmentation across jurisdictions and incomplete toxicological profiles for long-term exposure present substantial barriers to commercial implementation. This paper provides a multidimensional framework addressing formulation strategies, release kinetics, application methodologies, safety assessments, and commercialization pathways, supported by computational models and economic analyses. We identify critical research priorities to transition these technologies from laboratory validation to scalable industrial implementation, while balancing preservation efficacy with safety and economic viability.
This study investigates the use of deep eutectic solvents (DESs) via ethyl acetate-mediated liquid–liquid extraction and the optimization of the process using the Taguchi method for the recovery of antioxidant compounds from tea industry waste. In the study, choline chloride was used as a hydrogen bond acceptor; lactic acid, glycerol, and ethanol were used as hydrogen bond donors; and different ratios of water (10–30
Dry fractionation by milling and air classification produces plant protein concentrates with preserved native functionality. However, limited information is available on the fractionation behavior and functional properties of navy bean (Phaseolus vulgaris L.) protein fractions. This study evaluated the effects of classifier wheel speed (7115, 9920, and 11730 rpm) and air flow rate (2.8 and 3.3 m3/min) on particle size distribution, protein enrichment, processing performance, and functional properties of navy bean protein concentrates. Increasing classifier wheel speed significantly reduced particle size, with D50 decreasing from 21.6 μm at 7115 rpm to 14.4 μm at 11730 rpm (2.8 m3/min). Protein purity increased from 35.0
The growing global demand for safe, sustainable, and high-quality food products has increased the need for real-time, non-destructive process monitoring technologies capable of supporting intelligent food manufacturing. Near-infrared spectroscopy (NIRS) has emerged as one of the most versatile process analytical technologies (PAT) for the food industry, offering rapid, continuous, non-destructive, and multi-parameter measurements that are well suited for dynamic process control. When integrated with Industry 4.0 technologies—including Internet of Things (IoT)–enabled sensor networks, cyber-physical systems, and artificial intelligence (AI)—NIRS supports predictive process monitoring and adaptive process optimization. This review critically evaluates recent developments in the field of AI-enabled NIRS for dynamic process control across the food supply chain; this evaluation places particular emphasis on measurement configurations (on-line and in-line), data analysis strategies, industrial applications, current limitations, and future research directions. Furthermore, it critically evaluates the current limitations and knowledge gaps that hinder the industrial applications of AI-enabled NIRS and identifies future research priorities aimed at improving model robustness, transferability, and process reliability. The reviewed studies suggest that AI-based models can enhance the predictive capability of NIRS for complex food systems. Nevertheless, robust industrial implementation remains challenged by calibration robustness, model transferability, sensor variability, and the lack of standardized validation frameworks. Emerging developments, including transfer learning, multi-sensor data fusion, digital twins, federated learning, and foundation-model-assisted analytics, may facilitate the next generation of intelligent food manufacturing, although most remain at an early stage of industrial implementation. Overall, this review critically compares conventional chemometric and AI-based approaches for NIRS, highlighting current challenges and future research priorities for food process monitoring.
Transglutaminase (TG) is an enzyme widely used in food due to its ability to catalyze the formation of covalent bonds between protein molecules. This activity leads to improved structure and functionality. This study aimed to determine the effect of microbial transglutaminase (MTGase) addition on the physicochemical and structural properties of whey-based ice cream. Cryoscopic temperature, density, melting time, emulsion stability, particle size distribution, viscosity, and crystal structure were analyzed. The addition of transglutaminase had a positive effect on selected product quality parameters. The cryoscopic temperature of the samples averaged − 3.0 °C and did not differ significantly, except for the variant without stabilizers, which included the addition of an enzyme. The use of MTGase increased emulsion stability and slowed the recrystallization process. The difference in mean crystal size after 24 h and after 1 month of storage was within the range of 1.0–1.5 µm. The highest viscosity values were recorded in the stabilized sample with added MTGase, both before (351.10 mPas) and after aging (581.80 mPas), which was attributed to the increased ability of the protein-stabilizer complex to adsorb free water. These results suggest that MTGase can be an effective biotechnological tool for improving selected quality attributes of whey-based ice cream, particularly viscosity, emulsion stability, and resistance to recrystallization. This enzyme demonstrates significant potential in ice cream production, allowing the use of whey proteins without compromising the quality of the final product.
Apple pulp (AP) and red wine grape pomace (RWGP) derived lignoholocellulose (LHC) were evaluated as edible film or coating matrices to carry antimicrobial bioparticles for food packaging applications. AP-derived LHC (AP-LHC) was formed into composite films with chitosan, potato starch (PS), or sodium alginate, and spray-coated with hydroxypropyl methylcellulose (HPMC) or PS to improve film functionality. AP-LHC film coated by HPMC exhibited relatively higher tensile strength (59.06 MPa) and slightly lower water vapor permeability (38.21 g mm/m2 d kPa) compared with PS coated AP-LHC films (30.29 MPa and 42.02 g mm/m2 d kPa, respectively) after 7 days ambient storage. RWGP-derived LHC (RWGP-LHC) was employed as a coating matrix due to superior performance for delivering the hen egg-white lysozyme (HEWL) bioparticles on the surface of fresh beef. The antimicrobial activity of coatings against Listeria innocua and Micrococcus luteus and the effect on preserving fresh beef quality during refrigerated storage were evaluated. RWGP-LHC formed a fibrous structure allowing uniform bioparticle immobilization and surface coverage on beef surfaces. In vitro antimicrobial studies showed that HEWL bioparticles and HEWL-loaded bioparticles RWGP-LHC films/coatings demonstrated significant inhibition against M. luteus (37.2 ± 0.9 mm of inhibition zone). RWGP-LHC coatings on fresh beef with or without HEWL bioparticles helped maintain higher red color (11.78 14.42) and lower TBARS values (2.4 3.1 mg MDA/kg) of beef samples compared with uncoated ones (7.95 ± 1.13 and 5.0 ± 1.5 mg MDA/kg, respectively) during 14 days of storage at 4 °C, thus delaying discoloration and lipid oxidation. This study demonstrates a promising, byproduct-derived active packaging strategy for providing antimicrobial potential and retaining quality of fresh beef and potentially other perishable food products.
With the increasing demand for functional foods, novel nutrition strategies that extend beyond antioxidant supplementation are being explored. One such nanotechnology-enabled approach is the development of edible nanozymes, enzyme-mimicking nanomaterials capable of catalytically regulating oxidative and metabolic processes in food and living systems. In contrast to conventional antioxidants, which are depleted after scavenging reactive oxygen species, nanozymes maintain catalytic function to dynamically regulate redox balance and improve functionality. This review highlights recent developments in the past decade for food-compatible nanozymes, including metal oxide-, carbon-, hybrid-, and biogenic nanozymes, with regard to synthesis, stability, edibility, and application in various food matrices. This review focuses on the current research and development of edible nanozymes, particularly emphasizing their superoxide dismutase-, catalase-, and peroxidase-like activity and stability under gastrointestinal conditions. It explores the nanozyme–gut–metabolism axis, elucidating interactions with gut microbiota, oxidative stress modulation, nutrient bioavailability, and glucose and lipid metabolism regulation. The proposed “Catalytic Nutrition Framework” envisions edible nanozymes as active nutritional agents, encompassing the synergy of food functionality and metabolic health. This review considers the potential of edible nanozymes in disease prevention, personalized nutrition, and the enhancement of functional foods, addressing concerns of safety, digestibility, regulations, and chronic exposure. By positioning nanozymes as functional nutrients or additives, this work offers a novel perspective for catalytic and precision nutrition.
Freeze/thaw abuse in frozen tuna is a relevant form of cold-chain disruption that can compromise product quality and facilitate commercial fraud. This study evaluated the ability of radiofrequency spectroscopy to detect freeze/thaw damage in yellowfin tuna (Thunnus albacares) by linking dielectric relaxation fingerprints with ice microstructure and protein stability. Commercial ultrafrozen tuna loins were subjected to controlled thawing/refreezing cycles and analyzed by radiofrequency spectroscopy, Cryo-SEM, and differential scanning calorimetry. Dielectric constant spectra were obtained from the measured electrical response and modelled using the Traffano–Schiffo approach to extract the α, β₁, β₂, and γ relaxation parameters. Cryo-SEM provided qualitative evidence of microstructural disruption, void formation, and tissue collapse associated with ice crystal development, while calorimetric analysis showed changes in the thermal stability and native-like fractions of myofibrillar proteins, mainly myosin and actin. The β₁ and β₂ relaxation parameters showed significant differences between the ultrafrozen state and thawed/refrozen samples, indicating sensitivity to cold-chain breach. β₁ was associated with charged macromolecular structures and protein alteration, whereas β₂ reflected ice-related interfacial polarization phenomena. The linear relationship between both parameters suggested a proportional coupling between ice crystal growth and protein structural damage, supporting a mechanism of tissue destructuring during freeze/thaw cycling. Overall, relaxation-based radiofrequency fingerprints provide a non-destructive and physically interpretable tool for identifying thawing/refreezing fraud in frozen tuna products, allowing the determination of whether a sample has lost its ultrafrozen state and has subsequently been refrozen.
Non-destructive quality assessment of fruits and vegetables is essential for reducing postharvest losses and ensuring food safety. Although color (RGB), near-infrared (NIR), and ultraviolet (UV) fluorescence imaging each capture complementary quality attributes, these modalities are typically deployed independently, and hyperspectral alternatives remain prohibitively expensive for high-throughput grading lines. This study introduces an integrated multimodal imaging system that combines RGB, NIR, and UV fluorescence imaging using a single camera with time-multiplexed LED illumination controlled by a System-on-Chip (SoC) at nanosecond precision. All three modalities are captured within 10 ms at 1152 × 1024 resolution. The system was validated on 3200 green bell pepper (Capsicum annuum L.) samples from Fukushima, Japan, classified into eight quality grades. Six modality combinations were systematically compared using ResNet-18 with spatial concatenation fusion. A fixed stratified train/validation split was used for all experiments, and each modality configuration was trained five times to quantify run-to-run variability. The trimodal configuration (RGB|NIR|UV) achieved the highest mean Macro F1 of 71.22 + / − 1.96
