The increasing global demand for sustainable hydrocolloids has positioned passion fruit peel as a strategic alternative to traditional citrus and apple sources, owing to the associated unique molecular composition, which is rich in rhamnogalacturonan-I (RG-I). However, important gaps remain in understanding how extraction-induced structural modifications influence specific nutritional outcomes. This review critically assesses the effects of novel green extraction methods, including ultrasonic, microwave, and enzyme-assisted techniques, on the extraction efficiency, molecular integrity, and degree of branching of passion fruit peel pectin (PFPP). In contrast to prior primarily descriptive compilations, this review analyzes available data to elucidate relationships between the fine structure of PFPP (e.g., degree of esterification) and the associated metabolic pathways in the intestine. Specifically, this review explores the effects of PFPP on the gut microbiota composition and short-chain fatty acid production, and proposes future research directions based on these findings. Additionally, we highlight challenges associated with industrial-scale PFPP production, including technical limitations and equipment costs, and offer recommendations for improvement. This review provides a new perspective for developing targeted prebiotic carbohydrates, transcending mere waste utilization toward precise nutritional interventions.
Background: The growing demand for clean-label meat products has intensified interest in plant-derived antioxidants as alternatives to synthetic preservatives. Objective: This study aimed to evaluate the potential of chia seed (Salvia hispanica) extract (CSE) as a natural antioxidant to enhance quality attributes and extend the refrigerated shelf-life of beef burgers stored at 4 degrees C for 15 days. Methods: Five beef burger formulations were prepared: a negative control without antioxidants (T0), a positive control containing a synthetic antioxidant (SET), and three treatments incorporating CSE at 0.5% (T1), 1.0% (T2), and 1.5% (T3). Chia seed extract was characterized using high-performance liquid chromatography (HPLC), which identified gallic acid, caffeic acid, and quercetin as major phenolic constituents. Burgers were assessed for lipid oxidation (TBARS), water-holding capacity (WHC), cooking yield, shrinkage, texture profile attributes, and color stability throughout storage. Results: CSE supplementation markedly reduced lipid oxidation, with the T3 formulation showing the lowest TBARS value (0.28 mg MDA/kg) at day 15 compared with the control (1.27 mg MDA/kg) (p < 0.05). CSE-treated burgers exhibited improved WHC, reflected in higher cooking yield (91.27%) and reduced shrinkage. Texture profile analysis revealed better retention of hardness, springiness, cohesiveness, and resilience across storage. Additionally, CSE preserved color stability by mitigating reductions in L* and a* values. These enhancements are attributed to the antioxidant activity of chia phenolics, which inhibit lipid peroxidation and protein degradation. Conclusions: This study provides the first comprehensive assessment of chia seed extract as a natural antioxidant in beef burgers. CSE-particularly at 1.5%-effectively improved oxidative stability, texture, and overall storage quality, demonstrating its potential as a clean-label alternative to synthetic antioxidants in meat preservation.
Background: Excessive residues of organophosphorus pesticide pose a serious threat to consumer health and negatively impact the export trade of agricultural products in China. Therefore, establishing a rapid, accurate and reliable multiresidue detection method for organophosphorus pesticides to safeguard consumer health is highly necessary. Methods: This study aimed to develop a combined detection method integrating surface-enhanced Raman spectroscopy (SERS) with molecularly imprinted polymer (SERS-MIP) technology. Quantitative analysis of two pesticides, trichlorfon and cypermethrin, as examples, enables rapid detection of pesticide residues in fruits and vegetables. The effects of four fruits and vegetables (oranges, tangerines, leeks, and spinach) on the detection of two pesticide residues were also investigated, with a focus on matrix effects on the SERS-MIP combined technique. Results: The limit of detection (LOD) for trichlorfon in oranges and tangerines was 1.27 & micro;g/kg, with recovery rates ranging from 95.2% to 101.4%. The LOD for cypermethrin in leeks and spinach was 0.13 & micro;g/kg, with recovery rates ranging from 95.2% to 100.3%. For all four matrices, the method enabled rapid quantitative detection with high specificity and sensitivity, meeting current market demands. Conclusions: This approach holds promise for detecting other pesticide residues and provides a useful reference direction for developing rapid pesticide residue testing methods.
Background: Stinky mandarin fish (SMF) is a quintessential representative of traditional Chinese fermented fish products. With the advancement and widespread promotion of ready-to-eat (RTE) products, SMF is gradually transitioning from a regional catering product to a daily mass consumption food. However, the current literature is limited by a lack of systematic studies on the patterns of quality changes in RTE SMF during heat processing and storage at different temperatures. Methods: This study systematically analyzed quality changes in RTE SMF subjected to heat processing, specifically frying and sterilization, as well as storage at 20, 30, and 40 degrees C. Results: The optimal deep-frying conditions for RTE SMF were determined to be 200 degrees C for 3.5 min. Under these conditions, the product exhibited a moderate moisture content, a relatively low oil content, an appealing color. Moreover, the most favorable texture properties of RTE SMF were achieved through thermal sterilization at 115 degrees C for 14 min. TVB-N (total volatile basic nitrogen) was identified as the key indicator for predicting the shelf life of RTE SMF. Thus, a predictive model based on this indicator was successfully established and showed good agreement with the measured values, with the absolute relative error ranging from 3.19% to 6.74%. Conclusions: In summary, this study provides valuable data and a theoretical foundation for the further development of RTE SMF.
Background: This study investigated the contamination levels of phthalates (PAEs) in Baijiu (Chinese liquor) from Sichuan Province, China, and assessed the associated dietary exposure and health risks for the local adult population. Methods: Commonly consumed Baijiu products were collected from Sichuan Province. PAEs were analyzed using gas chromatography-mass spectrometry (GC-MS). Daily dietary exposure was estimated by combining the measured PAE concentrations with local Baijiu consumption data obtained from the China Nutrition and Health Surveillance in 2022 (CNHS 2022). Results: 5 PAEs were detected in these samples. Among these PAEs-positive samples, the detection rates were as follows: primarily di-n-butyl phthalate (DBP) (detection rate 75.69%), diisobutyl phthalate (DIBP) (40.33%), dimethyl phthalate (DMP) (20.44%), di-(2-ethyl) phthalate (DEHP) (11.05%), and butyl benzyl phthalate (BBP) (8.29%). DBP showed the highest mean concentrations of 0.44 mg kg(-)(1). The cumulative exposure from Baijiu alone was significantly below the safety threshold (hazard index, HI <1). And a risk assessment based on relative potency factors (RPFs) further indicated that the cumulative exposures (mean 0.315 mu g kg(-1) bw d(-1), P95 1.904 mu g kg(-1) bw d(-1)) were well below the group-tolerable daily intake (TDI) of 50 mu g kg(-1) bw d(-1). However, after proportionally adjusting the group-TDI based on Baijiu's estimated contribution (2.16%) to total dietary PAE exposure, a Baijiu-specific adjusted limit of 1.08 mu g kg(-1) bw d(-1) was derived. Compared to this stricter limit, the mean exposure from Baijiu (0.315 mu g kg(-1) bw d(-1)) remained within the safe range, whereas the P95 exposure (1.904 mu g kg(-1) bw d(-1)) exceeded it by 76.63%, indicating a potential risk for high-consumption individuals. Conclusions: In summary, PAE exposure via Baijiu is low-risk for most but concerning for high consumers. This highlights the need for enhanced monitoring, stricter controls on DBP, and promoting moderate intake.
Background: Sushi is a popular Japanese dish made from acidified cooked rice, seafood, and other ingredients. In this study we aimed to assess the microbiological quality of sushi products collected at retail level in Switzerland for the presence of Bacillus (B.) cereus group members, extended-spectrum beta-lactamase (ESBL)-producing Enterobacterales and Vibrio spp.Methods: Between January and February 2024, a total of 52 sushi products were randomly collected from five different retail stores and from one restaurant. The collection included boxes of assorted sushi and various sushi snacks from 13 different brands. The products were produced for the most part in Switzerland, Poland, and Germany.Results: In a quantitative analysis, one out of 52 products (2%) tested positive for B. cereus group members, with a colony count of 100 CFU/g. After enrichment, B. cereus group members were isolated from six (11%) of the products. Five products (10%) tested positive for ESBL-producing Enterobacterales. All ESBL-producers were Serratia fonticola which harbor a chromosomally encoded fonA ESBL gene. Vibrio spp. were not detected in any of the 52 products.Conclusions: This study attests to a good microbiological quality of the collected samples with regard to the tested parameters.
Background: Strawberries is a fruit rich in various nutrients. Their thin skin structure and high respiratory activity make them susceptible to microbial contamination and rapid spoilage. Traditional preservation techniques still have limitations. Therefore, this study aims to investigate the effect of plasma-processed air (PPA) on strawberry preservation. Methods: The efficacy of plasma-processed air generated via sliding arc discharge, with treatment times of 15 s, 30 s, and 60 s, was compared to untreated controls in terms of microbial suppression and quality preservation of fresh strawberries during cold storage. Results: PPA treatment significantly reduced surface microbial colonies, with a 60 s exposure achieving the lowest colony count (1.18 log colony-forming units (CFU)/g), representing approximately a 95% reduction compared to control (2.49 log CFU/g). While PPA exposure maintained nutritional parameters (total soluble solids (TSS), titratable acid (TA), pH, ascorbic acid (ASA)) at levels not significantly different from those of the untreated fruit (p > 0.05), PPA exposure effectively mitigated quality deterioration. PPA-treated strawberries were firmer, showed better color retention and less weight loss, maintained cell membrane integrity, and had lower ethylene production (p < 0.05). Notably, shelf-life extension was dose-dependent, reaching 15, 18, and 16 days at 4 degrees C for the treated strawberries (15 s, 30 s, and 60 s treatments, respectively) compared to 9 days for the untreated control fruit. Conclusion: PPA can effectively extend strawberry shelf-life by maintaining fruit quality and inactivating microorganisms. Furthermore, this continuous industrialized green treatment technology could ultimately be used as a standard and applied linearly during the cold chain transportation of fresh produce.
This editorial examines the shift of the primary focus in food science from the historically dominant paradigms of “Food Safety” and “Food Security” towards “Safe and Sustainable Food Systems” in response to changing global dynamics and crises. The 20th century, shaped by achievements such as the Green Revolution and Hazard Analysis and Critical Control Points (HACCP), focused on producing plentiful and safe food, but has reached its ecological limits due to intensive use of resources and environmental costs. Today, global supply chains, the climate crisis (with food systems being a major contributor to greenhouse gas emissions), resource constraints, and consumer awareness (food waste, animal welfare, ethical demands) are pushing this discipline toward a “sustainability” focus. Food safety and sustainability are now inseparable disciplines; climate change alters food safety risk maps, and food waste is now recognized as a fundamental safety issue. The future of food science aims to develop ethical and sustainable production processes. Areas of solution include Digitalization and Resource Efficiency (Precision Agriculture, Vertical Farming), The Protein Revolution and Alternative Sources (Plant-Based Foods, Cellular Agriculture, Insects), and Circular Economy and Waste Management (Upcycling, Bio-Packaging). Success requires a systemic transformation covering the entire food system (agriculture, processing, distribution, consumption, waste management) and the holistic consideration of planetary health and human nutrition under the “One Health” approach. Sustainability (meeting the needs of the present without compromising the ability of future generations to meet their own needs) has become the primary priority of food science.
Meat freshness is a critical indicator of meat quality and safety. The deterioration in the meat freshness results in both resource waste and poses potential risks to human health. Given the growing public concern about food safety, the development of rapid, non-destructive, and efficient freshness detection technologies is crucial. Recently, spectral techniques, known for their non-invasive nature, fast response, and ability to analyze multiple components, have been widely used in meat freshness detection. Key strategies include near-infrared spectroscopy (NIRS), Raman spectroscopy, and hyperspectral imaging (HSI), which can assess meat freshness by analyzing changes in intrinsic chemical components, such as Total Volatile Basic Nitrogen (TVB-N), water content, and protein content. However, the practical application of spectral techniques faces challenges, including limited model generalizability, complex data processing, and relatively high equipment costs. Thus, the future development of spectral techniques should focus on higher precision, intelligence, portability, and integration with other technologies, such as nanotechnology and machine learning. These advancements will facilitate real-time monitoring and automated detection of meat freshness, thereby providing robust technical support for quality control and food safety assurance in the meat industry.
Kefir is a traditional fermented beverage enriched with microorganisms, predominantly lactic acid bacteria (LAB) and yeasts, and is conventionally produced from animal-derived milks. However, the rising prevalence of lactose intolerance, the growing adoption of vegan diets, and increasing environmental sustainability concerns have stimulated interest in the utilization of plant-based milk alternatives for kefir production. Plant-based milks, such as those derived from soy, rice, oats, almonds, hemp, coconuts, and legume-based milks, present diverse nutritional compositions, bioactive compound profiles, and fermentation behaviors. Their protein, carbohydrate, and lipid contents directly influence the metabolic activity and growth of the symbiotic microbiota in kefir grains. Plant-based kefirs are of particular interest as functional foods, owing to their cholesterol-free composition, presence of phytochemicals such as phenolic compounds and phytosterols, and lactose-free nature. Nevertheless, challenges remain in achieving desirable sensory attributes, ensuring microbial adaptation, extending shelf life, and standardizing industrial-scale production processes. This review critically evaluates the suitability of plant-based milks for kefir production by integrating findings from recent studies and highlights their potential to align with sustainable food manufacturing, food safety considerations, shelf-life requirements, and evolving consumer health preferences.
Foods are frequently contaminated by natural toxins or toxic substances that have been illegally added, some of which are carcinogenic and pose potential cancer risks to consumers, particularly in low- and middle-income countries. This scoping review maps commonly reported food carcinogens and summarizes existing evidence on the role of these additives as risk factors for various cancers, such as breast, liver, lung, stomach, and colorectal (BLLSCr) cancers. Key findings highlight naturally occurring carcinogenic food contaminants (e.g., aflatoxins, heavy metals, bisphenol A, pesticide residues, polycyclic aromatic hydrocarbons (PAHs) from food processing) and economically motivated adulterants (e.g., Sudan dyes in palm oil, formaldehyde in meat) that frequently contaminate staple foods. There is evidence that these contaminants serve as a risk factor for certain cancers, especially BLLSCr cancers. Moreover, gender and socioeconomic disparities influence cancer prevalence, with men at higher risk for liver, lung, and gastric cancers, while breast cancer incidence rises among women in high-income settings. This review highlights two major contamination pathways: natural toxins and economically motivated adulterants. Meanwhile, strategies to prevent or control/reduce food contamination and associated dietary exposures to these carcinogens have been proposed. Exposure to nutritional carcinogens, as drivers of BLLSCr cancers, represents a food safety and public health challenge globally.
The increasing demand for transparency, safety, and sustainability in the food industry necessitates the adoption of advanced digital technologies. Thus, this study aimed to examine the synergistic integration of the blockchain, artificial intelligence (AI), and the Internet of Things (IoT) as a transformative framework to enhance hygiene, safety, and operational efficiency throughout food supply chains. Hence, by ensuring end-to-end traceability, these technologies collectively mitigate food fraud, improve regulatory compliance, and foster environmentally responsible practices in fisheries and aquaculture. The paper highlights the capacity of the IoT for real-time data acquisition, the immutable record-keeping of the blockchain, and AI-driven predictive analytics in decision support. Furthermore, this study evaluates various mathematical and analytical models, including Mixed-Integer Linear Programming (MILP), Branch and Efficiency (B&E), Simultaneous Data Envelopment Analysis (SDEA), Karush–Kuhn–Tucker (KKT) optimization, and Fuzzy DEMATEL, as practical tools for designing IoT-integrated blockchain systems. By addressing adoption barriers and future opportunities, this study highlights the critical role of regulatory alignment, cross-sector collaboration, and standardization in fostering a safer, more transparent, and sustainable food industry.
Background: To address challenges of low sensitivity, complex operation, and matrix interference in detecting deoxynivalenol (DON) in cereals, this study developed a novel wash-free detection system using amplified luminescence proximity homogeneous assay (AlphaLICA) technology. Methods: The method leverages energy transfer between microspheres and antigen-antibody interactions: DON antibodies competitively bind to DON-BSA-luminescent microspheres and DON standards/samples, with bound antibodies detected via goat anti-mouse IgG-conjugated photosensitive microspheres. Results: Results demonstrated a detection limit (LOD) of 1.03 ng/mL and quantitation limit (LOQ) of 7.57 ng/mL. Intra-/inter-batch coefficients of variation were <6.13% and 6.67%, respectively. Recovery rates in wheat, corn, and rice reached 97.52%-105.83% (relative standard deviation (RSD) <= 12.83%), with <0.21% cross-reactivity to aflatoxin B1. Compared to enzyme-linked immunosorbent assay (ELISA), AlphaLICA showed superior sensitivity (1.03 vs. 10 ng/mL), faster detection (5 vs. 35 min), broader linear range (7.57-800 vs. 12.5-200 ng/mL), and lower variability (6.13%/6.67% vs. 8%/12%). Pearson correlation analysis confirmed a strong association with ELISA results (p < 0.001, r = 0.8374). Conclusions: The established DON-AlphaLICA method provides a simple, rapid, sensitive, and accurate solution for DON detection, effectively addressing current limitations in grain safety monitoring. This innovative method enables efficient screening of mycotoxin contamination in agricultural products while minimizing procedural complexity.
Purpose: Food poisoning caused by Staphylococcus aureus is among the most common foodborne illnesses worldwide. Thus, this study aimed to evaluate the antibacterial effect of curcumin against S. aureus.Methods: Chicken breast samples were inoculated with S. aureus at a concentration of 2.0 x 108 CFU/mL and subsequently immersed in a 1%, 2%, or 3% curcumin solution for 15 minutes. The subsequent bacterial load in the chicken samples was quantified on storage days 0, 2, 4, and 6 according to the EN ISO 6888-1 standard.Results: The number of S. aureus decreased by 2.43, 2.70, and 3.49 log CFU/g by the end of the sixth day following the 1%, 2%, or 3% curcumin treatments, respectively. The minimum inhibitory concentration (MIC) of curcumin against S. aureus was 125 mu g/mL. A 3% concentration solution of curcumin demonstrated the strongest antibacterial activity, whereas the sensory evaluation revealed that the consumers preferred the 1% and 2% concentrations.Conclusion: These findings suggest that curcumin has antibacterial properties and can be used as a natural preservative in food products to control S. aureus contamination.
Background: The study's main objective was to quantify the acrylamide (ACR) content in potato, plantain, and cassava crisps-products widely consumed in Costa Rica. ACR, a possible carcinogen according to various global organizations, is generated during the Maillard reaction when foods rich in asparagine (ASN) and reducing sugars are subjected to temperatures above 120 degrees C. Methods: Using GC-MS analysis on n = 54 samples (24 potatoes, 18 plantains, and 12 cassavas), it was determined that ACR levels were within the ranges established by international organizations such as Codex Alimentarius (CODEX) and the Food and Drug Administration (FDA). The reducing sugra and ASN content of the raw materials was quantified to correlate them with the ACR in the final product. Results: One potato product was identified with an ACR concentration that significantly exceeded the 750 mu g kg(-1) limit stipulated in Recommendation (EU) 2019/1888. For plantain and cassava chips, which currently have no specific regulations, the results showed ACR content to be significantly lower compared to potato crisps. The findings demonstrated a significant correlation between the initial asparagine content and ACR formation in potato crisps, a relationship not observed with reducing sugars. In contrast, no direct correlation was found between precursors and ACR in plantain chips. The analysis also revealed that, in addition to asparagine concentration, the crisps's surface-to-volume ratio is a crucial physical parameter for minimizing ACR formation. Conclusion: The data obtained on daily ACR intake will serve as a valuable input for future risk studies in the Costa Rican population, suggesting that plantain and cassava chips are a safer alternative due to their lower ACR content.
Background: To our knowledge, this study is among the first to investigate the development of spreadable tahini produced from traditionally stone-milled, dehulled sesame seeds using the oleogelation technique, in which mono- and diglycerides, stearin, and beeswax are compared as structuring agents.Methods: Initially, the basic quality characteristics of tahini were determined: 0.47% moisture, 61.5% fat, 23.31% protein, 4.40% total sugar, 0.59% invert sugar, 622.95 ppm gamma tocopherol, 2.76 ppm alpha tocopherol, 0.210 mg total phenolic content (GAE/g), 3.67 mg/mL antioxidant activity (IC50), 0.57% acidity as oleic acid, and 0.77 meq O-2/kg oil peroxide value. These results prove both the nutritional potential and oxidative stability of this spreadable alternative, which aligns with food safety standards. To optimize the spreadability and sensory properties of the prepared sesame-based product, different amounts of mono- and diglycerides (3%, 4%, and 5%), stearin (3%, 5%, and 6%), and beeswax (5%, 6%, and 8%) were used as gelling agents.Results: A 4% concentration of mono- and diglycerides appreciably enhanced the spreadability and consumer acceptability without sacrificing the distinctive chemical and sensory properties of the tahini. The optimum composition demonstrated high oxidative stability with a low peroxide value and a functional melting range of 33-40 degrees C, validating the potential of this product for commercial use as a spread.Conclusion: Oleogelation technology offers an environmentally friendly and clean-label alternative to the synthetic stabilizers conventionally used in tahini. The findings provide valuable information for plant-based functional food technology and are ready for industrial scaling within the scope of food technology, quality control, and product innovation.
Background: Herbal medicine is increasingly recognized as a potential alternative to antibiotics in animal feed, offering both health benefits and the ability to mitigate antimicrobial resistance. This study aimed to evaluated the effects of dietary supplementation with Sambung Nyawa (Gynura procumbens (Lour.) Merr) extracts (GPLEs) on the production performance, egg quality, serum biochemistry, antioxidant and immune response in laying hens.Methods: Hens aged 45 weeks were randomly assigned to diets supplemented with 0 mg/kg, 1000 mg/kg, 2000 mg/kg, and 3000 mg/kg GPLEs for 8 weeks.Results: Initially, supplementation improved egg weight and yolk color without negatively affecting feed intake, laying rate, and feed conversion ratio. Additionally, higher inclusion levels of GPLEs significantly modified yolk composition, particularly amino acids and fatty acids. Moreover, serum biochemical and antioxidant markers showed beneficial changes, alongside positive modulation of immune indices, thereby highlighting their potential of GPLEs to enhance egg nutritional value and the health status of hens.Conclusions: GPLEs represented a promising phytogenic additive for poultry diets and a potential alternative to antibiotic supplementation.
Background: This work aimed to investigate the impact of adding different spices on the accumulation of biogenic amines throughout the ripening process of Chorizo and Salchich & oacute;n (two Spanish traditional sausages).Methods: Five distinct batches of chorizo (A: produced only with sweet paprika; B: with sweet paprika + spicy paprika; C: with sweet paprika + garlic; D: with sweet paprika + oregano; E: with sweet paprika + spicy paprika + garlic + oregano) and three different batches of salchich & oacute;n (A: produced with white pepper; B: with black pepper; C: with white + black peppers) were manufactured and analyzed in triplicate. Along 30 days of ripening, samples were taken from each replicate of each batch, and the Aw and pH values were assessed, as well as the contents of tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine using high-performance liquid chromatography methods. Results: The final total average content of biogenic amines in chorizo sausage was 355.23 mg/kg of T.S in batch A. The addition of spices (spicy paprika, garlic, and oregano) significantly reduced this value (p < 0.001), with percentage reductions of 13.72%, 28.01%, 14.36%, and 23.89% in batches B, C, D, and E, respectively, compared with the content in batch A. Meanwhile, the accumulation of amines during ripening was notably lower in the salchich & oacute;n sausage compared with chorizo (83.77-87.43 mg/kg of TS at the end of manufacturing), and no effect was observed regarding the type of spices added (p > 0.05).Conclusions: The generation and accumulation of biogenic amines were notably lower in salchich & oacute;n than in chorizo sausage, possibly due to differences in the ingredients other than spices, integrating the mixture formulas. The addition of spicy paprika, oregano, and, especially, garlic promoted a reduction in the generation of biogenic amines in the chorizo sausage, particularly cadaverine, putrescine, and tyramine. This reducing effect appears to be due to an enhancement of acidification that occurs during manufacturing, as well as the subsequent inhibitory effect on amine-producing microbial groups.
