The formation of biofilms by pathogenic and spoilage microorganisms is an ongoing challenge in the food industry, because it leads to contamination, antimicrobial resistance, and recurrent outbreaks that compromise food safety and quality. The conventional chemical and physical strategies often fail to prevent biofilm formation because of the presence of extracellular polymeric substances that protect embedded cells. This necessitates the development of innovative solutions to ensure effective hygiene in food products. Therefore, this work aims to determine the role of enzymatic dispersal as a targeted strategy in degrading biofilm matrices and enhancing microbial eradication, with an emphasis on its recent applications in the food industry. In this work, we summarize enzymatic dispersal of biofilms, discuss the underlying mechanisms of action, and evaluate its practical integration into industrial cleaning protocols. By highlighting the ability of enzymes such as glycosidases, proteases, and DNases to disrupt the structural integrity of biofilms and intensify the action of sanitizers, this work provides important insights into the potential of enzymatic approaches as sustainable, eco-friendly alternatives to the conventional methods. This ultimately improves food safety management and reduces biofilm-mediated risks in production environments. It directly addresses the major, ongoing challenge of microbial biofilms in food production, a primary source of contamination, spoilage, and foodborne illness outbreaks that have significant consequences on the public health and economy. Future work should focus on optimizing enzyme cocktails (combination of glycosidases, proteases, and DNases) designed to disrupt the biofilm matrices formed by prevalent foodborne pathogens.
Each year, many people around the world fall ill and even die through the consumption of contaminated food. In various countries, records of foodborne microbial diseases are kept in detail, which makes it possible to obtain information about the microorganism and the food responsible for the disease. Coliform bacteria are commonly found in the intestines and in nature, and therefore they are considered indicators of sanitation. In the current study, the coliform bacteria content of chicken döner, salad and çiğ köfte samples sold in Fethiye, a popular tourist destination, was analyzed. In total, 60 samples were obtained from buffets, cafés, and restaurants. The samples were transported to the laboratory in their sales packaging under aseptic conditions with cold storage maintained and they were analyzed on the same day. The samples were tested using violet red bile (VRB) agar medium. As a result of the analyses, the mean presumptive coliform counts were found to be 1.13 log colony-forming units (CFU)/g in chicken döner, 4.37 log CFU/g in salad, and 0.86 log CFU/g in çiğ köfte. For confirmed coliform counts, verification tests were performed using brilliant green bile broth (BGBB) medium. The confirmed coliform counts were determined to range from < 1.00 to 4.48 log CFU/g in chicken döner, from 1.54 to 7.53 log CFU/g in salad and from < 1.00 to 3.70 log CFU/g in çiğ köfte. Among the tested food samples, confirmed coliforms were found in 20% of the chicken döner, 95% of the salad and 25% of the çiğ köfte samples.
Brewers' spent grain, the primary residue obtained after wort extraction in beer manufacturing, represents an underutilized resource with potential for upcycling into functional food materials. Emerging green technologies such as ultrasonication can modify the structural and interfacial properties of plant-based materials, enhancing their functionality in complex food systems. This study investigated the use of whole brewers' spent grain particles as sustainable stabilizers for Pickering emulsions, with a focus on their structure–function relationships. Brewers' spent grain flour was characterized for chemical composition, and aqueous dispersions were prepared, either untreated (BSG) or ultrasonicated (BSG-S). Both dispersions were evaluated for particle size, ζ-potential, soluble protein content, and microstructure. Coarse oil-in-water Pickering emulsions were formulated using 5%, 7%, and 9% (w/v) BSG or BSG-S as stabilizing particles. Ultrasonication significantly modified the physicochemical features of brewers' spent grain, reducing particle size, increasing surface charge, and enhancing the release of soluble proteins, thereby improving interfacial functionality. Emulsions stabilized with BSG-S displayed smaller and more uniform droplets, with droplet size decreasing as the stabilizer concentration increased. These systems also exhibited a lower creaming index and maintained physical stability for over 24 h. Rheological measurements confirmed a shear-thinning behavior, with increased viscosity at higher particle concentrations, which contributes to the emulsion's structuring. This work highlights minimally processed brewers' spent grain as a low-cost, upcycled, and efficient Pickering stabilizer, offering a promising route toward the development of sustainable food materials and circular economy practices.
There is a growing interest in dietary approaches that support cardiovascular health, as hypertension remains a significant global health concern. Although pastries are popular and commonly consumed, they often contain high levels of unhealthy fats, sodium, and refined carbohydrates, which can contribute to elevated blood pressure. Most pastries are regarded as junk foods because they are usually made from processed flours, refined sugars, and saturated and trans fats. This review examines the potential and possible mechanisms of action of alternative flours and their use in developing pastries suitable for individuals with hypertension. Flours made from oat, quinoa, buckwheat, chickpea, and amaranth have the potential to provide better nutritional profiles due to their high content of dietary fiber, bioactive compounds, and essential minerals like potassium and magnesium, all of which help regulate blood pressure. The effect of processing techniques on the ability of alternative flours to enhance the quality, flavor, sensory appeal, and health benefits of baked goods in a bid to meet the dietary guidelines for individuals with hypertension is also highlighted in this study.
Urtica dioica L. (stinging nettle) is a perennial flowering plant from the Urticaceae family, widely recognized for its medicinal properties. The phytochemical studies of Urtica have revealed the presence of phenols, flavonoids, alkaloids, terpenoids, and saponins, along with essential nutrients such as amino acids, ascorbic acid, carotenoids, fatty acids, and minerals. These bioactive compounds contribute to a wide range of biological functions, including adipocyte metabolism, cardiovascular support, menstrual regulation, bone formation (osteogenesis), and ischemia prevention. Additionally, Urtica dioica exhibits antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory properties, further enhancing its therapeutic potential. Due to its diverse pharmacological activities, stinging nettle has been traditionally used as a natural remedy for various health conditions. The phytochemicals of Urtica have potential industrial applications as this plant is extensively used in the pharmaceutical and food industry for the preparation of various drugs, food colors, and food additives. This review provides a comprehensive overview of its chemical composition, biological activities, and major bioactive compounds.
This study aimed to enhance the utilization efficiency of walnut protein (WP) and expand its application scope in the food industry. The impact of heat and ultrasonic treatments on the structure and processing characteristics of WP was investigated. Under processing treatments (dry-heat, moist-heat, microwave, ultrasound), sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed no significant alterations in polypeptide composition or formula weight distribution of the treated WP. Intrinsic fluorescence spectroscopy and scanning electron microscopy analyses demonstrated that heat and ultrasonic treatments stabilized the WP structure through disruption and reorganization of its tertiary conformation and surface morphology. After moist-heat treatment, the emulsifying activity, foaming capacity, and oil holding capacity of WP reached 87.66%, 85.30%, and 2.10 g/g, respectively. These values represent significant increases of 12.7%, 68%, and 12.9% compared to the untreated sample. After ultrasonic treatment, the foam stability of WP increased to 90.67%, representing an increase of 14.6% improvement compared to the untreated sample. These results indicate that heat treatment and ultrasonic treatment can significantly improve the processing characteristics of WP.
The development of functional soy sauce-like condiments using wild game (deer meat) represents a new approach to enhancing the value of underutilized resources. This study develops an ultra-short-term fermented meat sauce from deer meat using high hydrostatic pressure (HHP) treatment within 26 h. The study also aimed to evaluate its functionality, particularly angiotensin-converting enzyme (ACE) inhibitory activity and bioactive peptide composition, and to assess its bioactivity in nematodes. The HHP-treated deer meat sauce was compared with conventional soy sauce to explore its potential health benefits. The results demonstrated that the HHP-treated sauce significantly increased the concentrations of bioactive imidazole peptides, especially anserine and carnosine. Additionally, a dipeptide with antihypertensive properties was newly identified in the HHP-treated deer meat sauce through LC-MS analysis. The ACE inhibitory activity of the deer meat sauce was eight times higher than that of conventional soy-sauce, indicating potential antihypertensive effects. Furthermore, nematodes (Caenorhabditis elegans) fed with the HHP-treated deer meat sauce exhibited notable bioactivity. These findings suggest that HHP-treated deer meat sauce can serve as a functional food ingredient for health promotion and fatigue reduction.
Bulgur wheat is a nutritious, affordable, and staple food suitable for all socioeconomic groups. However, there are no standardised processing conditions for its production. Therefore, this study was conducted to optimise the processing conditions to produce bulgur wheat by incorporating independent variables (soaking temperature, soaking time, steaming time, drying temperature, and drying time) and responses (yield, colour, cooking time, cooking loss, and hardness) which were not collectively considered in previous studies. The optimised processing conditions for soaking temperature, soaking time, steaming time, drying temperature, and drying time were 59.9 °C, 2 h, 13.4 min, 54.4 °C, and 13.3 h, respectively. The characterisation of nutritional composition revealed that the loss of protein was nonsignificant (p > 0.05) while the loss of fat was significant (p < 0.05). Although there were losses of water-soluble vitamins and minerals, substantial levels of these micronutrients were retained in bulgur wheat. The percent degree of crystallinity decreased with the loss of the A-type diffraction pattern in bulgur wheat. The conformational peaks in the Amide I region of bulgur wheat demonstrated a decrease in β-conformations and α-helices, and an increase in unordered structure. The study emphasises the understanding of the interrelation between processing conditions and characteristics of bulgur wheat. The desirable quality characteristics of bulgur wheat observed in the current study support the operational efficiency of the optimised processing conditions.
The fruits of marmelada bola (Alibertia edulis) and curriola (Pouteria ramiflora) from the Brazilian Cerrado exhibit distinct flavors and aromas. However, the mechanisms underlying aroma development during ripening are poorly understood. This study aimed to identify and monitor changes in volatile organic compounds (VOCs) at three ripening stages, i.e., mature green (MG), half-ripe (HR), and fully ripe (FR), using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). Three fibers were tested. Polydimethylsiloxane/divinylbenzene (PDMS/DVB) extracted the highest number of VOCs from both fruits. Sixteen compounds were identified in marmelada bola and 15 in curriola. Esters were the predominant chemical class, followed by alcohols in marmelada bola and terpenoids in curriola. VOCs levels generally increased with ripening, especially esters and aldehydes such as methyl hexanoate and 2-dodecenal in marmelada bola, and ethyl hexanoate and ethyl octanoate in curriola. Principal component analysis and hierarchical cluster analysis confirmed the changes in the volatile profile across ripening stages and highlighted the superior efficiency of PDMS/DVB fiber. Some compounds were only detected at specific ripening stages, suggesting their potential as ripeness markers. These results contribute to understanding the biochemical basis of aroma formation in native Cerrado fruits and may support their valorization in the food industry.
Clostridium sporogenes serves as a nontoxigenic surrogate for Clostridium botulinum in food thermal process design, requiring spores with high heat resistance and structural integrity. This study investigated the effects of four calcium salts on the sporulation rate and spore heat resistance of C. sporogenes CICC 8021. To further explore these effects, spore protein content and pyridine-2,6-dicarboxylic acid (DPA) release of the spores during heating were analyzed. Spore purification conditions were optimized by structural integrity and recovery rate to screen heat shock and lysozyme purification procedures suitable for this strain. Results showed that water solubility and the anion type of calcium salts are crucial to the sporulation rate and spore heat resistance of C. sporogenes. The highest sporulation rate (47.64%) was observed in the sporulation medium with calcium gluconate. The spores produced in the medium supplemented with calcium carbonate exhibited the highest heat resistance (D90 °C = 20.40 min), the highest protein content, and the least and slowest DPA release. The optimal lysozyme concentration for spore purification was determined as 1 μg/mL, and the optimal temperature for heat shock purification was 90 °C. This study systematically revealed the effects of different calcium salts in sporulation media on the heat resistance of C. sporogenes spores and the optimized strategy for spore purification, providing a theoretical basis for preparing highly uniform spores for scientific research and industrial use.
The incidence of abnormal meat poses a significant challenge in the meat industry, where stunning serves as a crucial intervention to alleviate pre-slaughter stress and improve meat quality. The underlying mechanisms through which stunning techniques contribute to the divergence in postmortem pork quality are yet to be fully elucidated. This study reveals that the modality of cellular demise in postmortem muscle tissue is modulated by the intensity of pre-slaughter stress and is a determinant of postmortem meat tenderness. The study also investigated the effects of electrical stunning and carbon dioxide stunning on pork quality in Duroc × Landrace × Yorkshire (DYL) pigs. Energy metabolism, muscle fiber structure, and indicators of cell death were measured. The results showed that compared to electrical stunning, carbon dioxide stunning alleviated the depletion of glycogen and ATP, resulting in a lower accumulation of lactic acid. This process induced apoptosis and activated caspase, thereby improving tenderness: shear force values decreased significantly from 47.02 to 42.31 N (p < 0.05). ATP treatment caused the reactivation of caspase and increased meat tenderness. This study confirms the efficacy of carbon dioxide stunning in enhancing meat tenderness and provides initial insights into the underlying mechanisms involving energy metabolism and caspase-dependent pathways.
The study was planned to determine the effect of proteolytic hydrolysis and then cross-linking treatment of milk protein concentrate (MPC) to produce novel ingredients and study their functionality. MPC retentate was produced from pasteurized skim milk using ultrafiltration, and the protein content for each lot of MPC retentate was adjusted to 12% with distilled water. The retentate was divided into two parts: no enzyme (control), and another part was treated with alcalase to produce hydrolysate (MH). The MH sample was further divided into two parts and treated with cross-linking enzymes to produce cross-linked protein hydrolysate with transglutaminase (MHT) and laccase (MHL). The capillary gel electrophoresis (CGE), hydrodynamic diameter, and functional properties were studied. The results of the CGE analysis indicated a higher degree of hydrolysis using alcalase and higher cross-linking using transglutaminase than laccase. The hydrodynamic diameter was significantly higher in the MHT than in the control sample but lower than in the MHL sample. Compared to the control sample, the heat stability reduced significantly (p < 0.05) in MHT and MHL. Further, the foam overrun was significantly (p < 0.05) lower in MHL. However, no significant differences were recorded in the foam stability and emulsion properties. The viscosity of control samples was highest, and viscosity was reduced in the MH, MHT, and MHL samples. In conclusion, the functionality of the MPC can be tailored using the combination of proteolytic and cross-linking enzymes.
The polarity of a solvent and the characteristics of bioactive compounds are crucial factors that influence the efficiency of extraction and the composition of extracts. In this context, the use of solvent mixtures can be an effective alternative to optimize the extraction process. This study aimed to optimize the extraction of bioactive compounds (antioxidants, phenolics, and betalains) from pitaya cultivars ('Boreal Red', 'Chinese', and 'Roxa do Pará') using combinations of extracting solvents with water, namely acetone, methanol, and ethanol, both isolated and combined. To optimize, binary and ternary mixtures were tested, resulting in six formulations. The extracts were prepared with the extractor, followed by an ultrasonic bath, centrifugation, and filtration. A second extraction was performed using the filtrate supernatant. The use of solvents partly combined with water proved efficient in extracting compounds of agro-food interest, aligning with green chemistry principles and environmental protection. The formulations containing methanol, ethanol, and water, especially F5 (25% ethanol, 25% methanol, and 50% water), proved to be the most efficient for extracting antioxidant compounds, phenolics, and betalains, with high concentrations of betacyanins and betaxanthins. In all cultivars, F5 outperformed other formulations, with increases of up to 25.8% in antioxidant activity, 23.5% in total phenolics, 22.7% in betacyanins, and 27.0% in betaxanthins compared with the least effective solvents. The synergy between these solvents, due to their complementary polarities, enhanced the extraction process.
Cultured meat represents a promising alternative for future meat consumption. However, the progress of research and industrialization has been hindered by the absence of serum-free media capable of supporting the long-term expansion of specific cells, such as satellite cells (SCs). In this study, we developed a serum-free proliferation medium (A19), which supported cell expansion of porcine SCs at early passages. Subsequently, using CRISPR/Cas-mediated genetic editing, we established CDKN2A−/− SC lines that exhibited enhanced proliferation and differentiation capacity in serum conditions compared to CDKN2A+/+ SCs. Notably, the serum-free medium allowed for the vigorous expansion of CDKN2A−/− cells over 15 passages, while maintaining the expression of key myogenic factors. Further, we optimized the formula of serum-free differentiation medium, which effectively induced myogenic differentiation of serum-free cultivated CDKN2A−/− SCs. Moreover, the serum-free media supported the generation of CDKN2A−/− SCs-derived cultured meat constructs using three-dimensional plant-based edible scaffold. Collectively, our study establishes a comprehensive serum-free system for SCs-based cultured meat production through targeted genetic engineering.
The use of natural preservatives has a long history, dating back centuries when traditional medicine relied on plant-based and other natural compounds to enhance food stability and safety. Herbs, spices, and specific plant extracts have been well-documented for their antimicrobial and antioxidant properties. These natural ingredients play a crucial role in reducing spoilage and extending the shelf life of food products. Recent advancements in scientific research have rekindled interest in natural bioactive compounds as viable alternatives to synthetic preservatives. This review seeks to delve into the importance of natural compounds in the development of functional foods, classifying them into four principal categories: botanical preservatives with two subgroups—plant-based preservatives and hydrocolloid-based preservatives; marine-derived preservatives; in-situ-produced preservatives; and the potential toxic effects associated with specific natural preservatives. The functional mechanisms of these natural preservatives encompass the inhibition of microbial growth, metal ion chelation, enzymatic inhibition, and structural modifications of food components. Although natural preservatives provide significant benefits concerning food preservation and safety, it is vital to consider the possibility of toxicity at elevated dosages. Certain bioactive compounds may exhibit cytotoxic or hepatotoxic effects when ingested in excessive quantities. This review emphasizes the necessity of achieving a balance between efficacy and safety, offering valuable insights for the optimization of natural preservatives in functional foods. A thorough understanding of these considerations will contribute to the continued advancement of safer and more effective natural preservatives, thereby promoting sustainable food production practices.
The increasing demand for sustainable food preservation solutions has highlighted the potential of antimicrobial packaging to extend shelf life and enhance food safety. Conventional packaging materials contribute to environmental pollution, while microbial contamination continues to threaten food security. This review addresses these challenges by exploring antimicrobial packaging systems combining active agents with biodegradable polymers to tackle foodborne pathogens and environmental pollution. Antimicrobial agents, including natural extracts, organic acids, enzymes, bacteriocins, and nanomaterials, which inhibit microbial growth and alter cell membrane permeability, are commonly used in antimicrobial packaging. Incorporation techniques like coating, extrusion, and electrospinning are evaluated for their role in optimizing antimicrobial functionality. Strategies to balance functionality with environmental impact are critically evaluated, focusing on material performance and release mechanisms. The use of biodegradable polymers in these packaging systems ensures that they decompose naturally after use, reducing plastic waste, and promoting sustainability. Smart packaging, integrated with indicators and sensors for pH or temperature, enables real-time monitoring of food conditions, empowering consumers and stakeholders with actionable insights throughout the supply chain. Antimicrobial packaging demonstrates significant potential in addressing food preservation and sustainability, the high costs associated with advanced materials, incorporation methods, and smart innovations also limit the widespread adoption of these technologies, particularly in developing countries. Scaling up production while maintaining the efficacy and stability of antimicrobial components also poses significant technical challenges. Future research must focus on developing cost-effective, scalable, and regulatory-compliant antimicrobial packaging solutions that balance performance, safety, and environmental sustainability to facilitate global implementation.
This study integrates bibliometric analysis and mid-Fourier-transform infrared (FTIR) spectroscopy to profile the mycochemical diversity of five commercially significant Philippine edible fungi: Auricularia auricula-judge (Bull.) J.Schröt. (wood ear), Auricularia cornea Ehrenb. (cloud area), Tremella fuciformis Berk. (snow fungus), Morchella esculenta Fr. (yellow morel), and Ganoderma sichuanense J.D. Zhao & X.Q. Zhang (reishi or lingzhi). Bibliometric mapping of Scopus-indexed publications (2019–2024) revealed China's dominance in research output and fragmented global collaborations, underscoring untapped regional expertise. FTIR spectroscopy of solvent-assisted extracts identified solvent-dependent bioactive compounds, including lipids and fatty acids in non-polar fractions, amides and esters in medium-polarity extracts, and polysaccharides in polar solvents, aligning with traditional uses for immunomodulation, skincare, and cardiovascular health. Integrating global scholarly trends with localized biochemical insights validates ethnomycological knowledge and highlights opportunities for nutraceutical applications. By bridging traditional practices with modern validation, this work supports the sustainable utilization of Philippine fungi, positioning them as competitive candidates in functional food markets, preserving cultural heritage, and advancing the FAO's goals for non-timber forest product development.
Peptide-N4-(N-acetyl-β-D-glucosaminyl)asparagine amidases (PNGases) are essential biocatalysts for the deglycosylation of complex carbohydrates from glycoproteins, protein analysis and food quality assessment. In this study, the cloning, heterologous expression in Escherichia coli, and biochemical characterization of previously undescribed PNGase H+ enzyme (AmePNG) from Amycolatopsis mediterranei—a species known for its role in antibiotic production and fermentation processes in food biotechnology—are reported. Recombinant AmePNG showed a robust deglycosylation activity toward horseradish peroxidase (HRP), as demonstrated by HPLC analysis of released N-glycans. The enzyme's activity profile spanned a broad pH range, with maximum activity observed under acidic conditions. Structural insights were obtained through AlphaFold modeling, highlighting conserved motifs associated with the PNGase H+ family. These findings establish AmePNG as a promising tool for glycoprotein analysis in food science, facilitating the structural elucidation of plant glycoproteins relevant to food quality and processing.
