In the present study, postbiotics and parabiotics of Lactiplantibacillus plantarum were prepared and comparatively evaluated for their functional composition, antimicrobial activity, antioxidant capacity, and cytotoxicity. Fourier-transform infrared spectroscopy analysis showed that postbiotics were predominantly enriched with soluble bioactive metabolites, including organic acids and peptides, whereas parabiotics retained structural cellular components. Postbiotics demonstrated significantly superior antimicrobial activity, with 1.5 to 1.7-fold larger inhibition zones on Escherichia coli and Listeria monocytogenes, and achieved significant bacterial reduction within 3 h compared to 9–12 h for parabiotics. Both biotics maintained stable antimicrobial activity over eight weeks of storage. Antioxidant assessment of postbiotics and parabiotics revealed comparable DPPH radical scavenging capacities (IC₅₀: 0.54 vs. 0.62 mg/mL), whereas postbiotics exhibited significantly higher ferric reducing power (FRAP: 59.9 vs. 32.1 µmol Fe2⁺/L). Moreover, postbiotics exerted higher dose-dependent cytotoxicity against colorectal cancer (HT-29) cells (< 50

Abstract This study developed innovative Janus nanoparticles (JPs) using propolis and carboxymethyl cellulose (CMC) to enhance the technological and functional properties of stirred yogurt. The synthesized propolis-CMC JPs, with an average particle size of 13.40 nm ± 3.56 μm, exhibited remarkable antioxidant activity in both DPPH and FRAP assays, along with potent antibacterial effects against common foodborne pathogens, including Escherichia coli O157:H7 and Listeria monocytogenes, with minimum inhibitory concentrations of 1.5–2.0 mg/mL. Yogurt samples fortified with 0.5, 1, and 5% propolis-CMC JPs were evaluated during 21 days of storage. Incorporation of propolis-CMC JPs, particularly at 5%, significantly reduced syneresis, improved water-holding capacity, and inhibited microbial growth (3.55 ± 0.2 vs. 4.95 ± 0.3 log₁₀ CFU/g in control). Propolis-CMC JPs -enriched yogurts also showed enhanced antioxidant potential and favorable rheological characteristics. Sensory analysis revealed that yogurt with 1% propolis-CMC JPs achieved the highest color and aroma scores, while the 5% formulation exhibited the best texture attributes. These findings confirm that propolis-CMC JPs can act as natural emulsifiers, antioxidants, and antimicrobial agents, effectively addressing key technological limitations of yogurt production.

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 degrees C. These results highlight the potential of JNPs as functional nanofillers in biodegradable food packaging.

Janus nanoparticles (JPs) were prepared from hydrophobic carbon dots and carboxymethylcellulose via an ex-situ method, and incorporated into bacterial nanocellulose (BNC) films at concentrations of 0.01%, 0.02%, and 0.03%. Cytotoxicity test revealed a toxic effect of JPs on human gastric cancer cells only at concentrations above 5 mg/mL. Fourier transform infrared spectroscopy confirmed the successful incorporation of JPs without interfering with BNC network. JPs incorporation reduced the tensile strength and elongation at break of the films but improved the radical scavenging activity of BNC in a concentration-dependent manner. The diameters of inhibition zones for BNC films containing 0.01%, 0.02%, and 0.03% JPs against Salmonella Typhimurium were 17.1 mm, 20.7 mm, and 27.5 mm, respectively. Upon application to chicken breast meat, all treated samples exhibited an inhibitory effect on S. Typhimurium, as indicated by the absence of detectable levels on day 16. For BNC-JPs samples, a notable decrease in mesophilic bacterial counts was observed, representing reductions of 3.2, 4.6, and 5.6 log₁₀ CFU/g at JP 0.01%, 0.02%, and 0.03%, respectively. The BNC-JPs-treated samples also had lower volatile nitrogenous compounds and lipid oxidation levels. These findings highlight the potential of BNC-JPs films as green, active food packaging materials with commercial potential.

Strongyle nematodes pose a major challenge in veterinary parasitology, causing significant economic losses in livestock due to resistance to conventional treatments. Current anthelmintics, like Ivermectin, often encounter resistance issues. This study aims to address these gaps by synthesizing Carbon Quantum Dots (CQDs) and Copper-Doped CQDs (Cu@CQDs) using glucose extract, and evaluating their nematicidal properties against strongyles in vitro. We assessed the nematicidal effects of CQDs and Cu@CQDs through larval feeding inhibition of first-stage larvae (L1), egg hatch inhibition (EHI), and the mobility and mortality of infectious larvae (L3s). Additionally, we conducted ultrastructural examinations of eggs and larvae and evaluated oxidative/nitrosative stress indicators, including total antioxidant status (TAS), protein carbonylation (PCO), lipid peroxidation (MDA), and oxidative DNA damage in homogenized samples of L3s. The synthesized CQDs displayed semi-spherical morphology with diameters under 30 nm. Cu@CQDs at 12.5 µg/ml achieved over 90

This study investigated the efficacy of aerosolized postbiotics derived from Lactobacillus mesenteroides, zinc-carbon dots (Z-CDs), and their combined application in extending the shelf life of fresh pasta filata cheese (Z-CDs-P). The postbiotics (300 mg/mL), Z-CDs (5 mg/mL), and their combination were used in fresh pasta filata cheese during storage at 4 °C for 18 days by the aerosolization method. A diverse range of microbial and fungal species were monitored in cheese samples. A mathematical model was used to estimate the shelf life of cheese by analyzing both microbiological and sensory data. Based on the results, the control cheese remained acceptable for 5.5 days. Both Z-CDs and Z-CDs420nm treatments slightly extended the shelf life by 1–2 days. The addition of postbiotics further increased the cheese storability, and their combination with Z-CDs and Z-CDs420nm prolonged the shelf life to over 9 and 11 days, respectively. These findings demonstrated the potential of Z-CDs and postbiotics as a promising strategy for extending the shelf life of fresh cheese. Because of its multifunctional properties, the Z-CDs-P solution delivered via aerosolized spray emerges as a promising candidate for applications in dairy industry.

Hydrophobic carbon dots (HCDs) represent a burgeoning class of nanomaterials distinguished by their unique physicochemical, antimicrobial, and optical properties. These attributes have propelled HCDs to the forefront of research, particularly in the fields such as composite film production, biological imaging, and antibacterial coatings, with broad implications for industries, such as food safety, medicine, catalysis, and sensor technology. This comprehensive review delves into the diverse synthesis methodologies of HCDs, such as chemical oxidation, hydrothermal/solvothermal techniques, pyrolysis, and microwave irradiation. The comparative benefits and challenges of these methods were analyzed critically. This manuscript presents an in-depth exploration of purification methods, hydrophobicity indices, and cytotoxicity by a thorough examination of current literature. In addition, it highlights the innovative applications of HCDs, from advanced chemosensors, the development of stationary phases for chromatography to bioimaging and diagnostics, and the construction of optoelectric devices for food applications.

This study is the first to focus on the preconcentration and determination of histamine (HIS) in food samples using zeolite imidazole frameworks (ZIFs) on a solid-phase microextraction (SPME) platform. ZIF was developed on a polypropylene hollow fiber (PPHF) substrate (ZIF@PPHF) and characterized. The extraction performance was optimized by adjusting several parameters, including pH, contact time for adsorption, and desorption conditions. Under the optimized conditions, a wide linear dynamic range (0.05–250 mg/L) with high R2 values (0.9989), low limit of detection (0.019 mg/L), and low limit of quantification (0.050 mg/L) were determined as analytical figures of merit. Additionally, a reusability study confirmed that ZIF@PPHF preconcentrated 83% of the HIS up to the fourth cycle. The developed method was used to preconcentrate HIS in fish and cheese samples. The spiked real samples confirmed the validity and accuracy of this method. The percentage mean recoveries ± relative standard deviation (% RSD, n = 3) at the concentration levels of 5, 10, and 50 mg/L of HIS and the sample amount of 5 g for intra- and inter days ranged from 97 ± 1.10 to 102.80 ± 0.90 and from 96.40 ± 1.82 to 103.40 ± 0.79, respectively. The results suggest that the analytical method validation parameters were acceptable, indicating the repeatability and sensitivity of the method.

Bacterial nanocellulose (BNC) is a sustainable antimicrobial material for food packaging. To enhance its antimicrobial properties, basil (Ocimum basilicum L.) essential oil (BEO) was incorporated into the BNC porous foam. A spray method was used with low BEO concentrations (1 and 2 mu L/cm2) based on foam surface to optimize BEO usage while maintaining its antimicrobial effectiveness. BNC was synthesized using Komagataeibacter xylinus. The minimum inhibitory concentrations were 128 and 64 mu g/mL for Pseudomonas aeruginosa and Listeria monocytogenes, respectively, demonstrating greater sensitivity of Gram-positive bacteria compared to Gram-negative bacteria. The use of BEO in spray form increased the antimicrobial and antioxidant activities (as measured by DPPH and ABTS methods) of foams. The absorption bands related to BEO in Fourier transform infrared spectroscopy analysis of the BNC-BEO foam confirmed the incorporation of BEO into the BNC foam. Impregnation with BEO at 1 and 2 mu L/cm2 significantly increased the water contact angle to 31.62 degrees and 33.19 degrees, respectively, thereby enhancing the hydrophobicity of the foam, but reduced the mechanical strength of the BNC-BEO foams. Foams were used in active packaging of ground beef to improve shelf life by controlling microbial and oxidative processes. The BNC-BEO foam showed a slower microbial growth rate, with bacterial populations about 1-2 log10 CFU/g lower than control. Meat samples packaged with BNC-BEO foams scored higher in terms of taste and odor. A significantly lower amount of BEO was used in the foam form of BNC, which is favorable for improving sensory parameters. Therefore, BNC-BEO can be applied to the active packaging of meat.

This study explores the physicochemical characteristics of an innovative mixed matrix membrane made from polyethersulfone (PES) and hollow Zein nanoparticles (HZNs), which are derived from the corn storage protein, Zein. HZNs, with a mean diameter of 40 nm, were applied to address the challenges associated with metal and inorganic nanoparticles, such as their tendency to accumulate unevenly on the membrane surface. The membranes were fabricated by incorporating varying concentrations of HZNs into the PES casting solution through the nonsolvent phase separation method. The addition of HZNs enhanced the hydrophilicity and pure water flux of the membranes. It also modified the membrane structure, morphology, pore size, molecular weight cut-off (MWCO), and porosity. Increasing the HZN concentration up to 5 wt% proportionally improved the surface hydrophilicity and roughness of the membranes. Furthermore, the modified membranes exhibited excellent performance in rejecting heavy metals at an acidic pH of 4, with the 5 %-HZNs/PES membrane achieving a 100 % rejection rate without significantly affecting water flux due to Donnan exclusion. Additionally, the 5 %HZNs/PES membrane showed a minimal irreversible fouling resistance (Rir) of 17.9 % and a fouling resistance ratio (FRR) of 82.1 %. These results indicate that the developed mixed matrix membrane holds significant promise for applications in water purification processes.

This study aimed to develop antimicrobial sachets by encapsulating Zataria multiflora essential oil (ZMEO) within halloysite nanotubes (HNTs) at different mass ratios (3:1, 2:1, and 1:1) and incorporating them into bacterial nanocellulose (BNC) films at two concentrations (10 % and 20 %) for cheese applications. The successful immobilization of ZMEO in HNTs was confirmed by ATR-FTIR spectra, while SEM micrographs revealed a porous and unique structure of the BNC films, which effectively prevented HNTs from leaking out of the sachets. Among the different formulations, the BNC sachets containing HNTs:ZMEO (2:1, 20 %) exhibited excellent biocompatibility and suitable mechanical properties. The HNTs:ZMEO (2:1, 20 %) BNC sachet was the most effective in reducing Escherichia coli O157:H7 in white cheese during 12 days of storage, with a reduction of 1.6 log CFU/g compared to the control samples. Furthermore, this particular sachet exhibited a sustained release of ZMEO in the standard fatty food simulant, and the addition of HNTs to the sachet significantly decreased the release of ZMEO. Importantly, the developed sachet did not have any detrimental toxic effects on human dermal fibroblasts. The antimicrobial sachet developed in this study is a promising packaging material for antimicrobial packaging of cheese.

In recent years, the use of probiotics and their metabolites, known as postbiotics as natural preservatives has received increasing attention in the food industry. This study aimed to prepare and characterize postbiotics of Lactiplantibacillus sakei and to investigate its application as an antiListeria solution on beef fillets using an aerosolization technique. The functional groups, including organic acids, polysaccharides and other minor metabolites, were identified by Fourier transform infrared (FTIR) in the postbiotics. The 2, 2 ' -diphenyl-1-picrylhydrazyl radical scavenging activity of the postbiotics was reported as 0.82 mg mL(-1) . The antimicrobial test using the agar well diffusion method revealed a zone of inhibition of 27.00 +/- 1.20 mm. Application of an aerosolized postbiotics solution resulted in a significant reduction in Listeria monocytogenes counts on beef fillets, reaching 3.30 log 10 CFU g(-1) over a 15 -day storage period at 4.00 +/- 1.00 & ring;C. The results of this study revealed that the postbiotics of L. sakei was an effective antimicrobial additive for controlling foodborne pathogens in beef fillets and aerosolization is a promising method for developing an antimicrobial coating on meat to enhance meat safety. (c) 2024 Urmia University. All rights reserved.

Carbon dots (C-dots) have gained significant attention for their applications in the food industry due to their unique optical and biological properties. In this study, C-dots were synthesized from lemon peel using a hydrothermal method and their effects on beef fillets were investigated via aerosolization. Particle size analysis revealed an average C-dot size of 7.55 nm, and transmission electron microscopy confirmed the spherical shape of the dots. The radical scavenging assay indicated an antioxidant capacity with a 50% scavenging effect of 0.66 mg/mL. Low cytotoxicity on L929 mouse fibroblasts was observed at concentrations below 0.5 mg/mL, suggesting good biocompatibility. Beef fillets were treated with C-dots at two concentrations (5 and 10 mg/mL) by aerosolization. Quality indicators (pH, total volatile basic nitrogen, thiobarbituric acid value, psychrophilic and mesophilic bacterial counts, and sensory evaluation) were measured during 15 days of refrigerated storage and showed concentration-dependent control of microbial growth and inhibition of oxidation in meat samples with 10 mg/mL proving more effective than 5 mg/mL. Both concentrations delayed spoilage by at least three days. Despite minimal color changes, sensory analysis revealed improved odor scores (characterized by smoky notes) in C-dot-treated samples. This improvement, likely due to the prevention of off-odors, led to higher overall acceptability ratings compared with the control group. These findings suggest that C-dots synthesized from lemon peel could extend the shelf life of beef fillets, and aerosolization of C-dots offers a method to reduce the amount of C-dots required while maintaining or improving the quality of beef fillets during storage.

The aim of this study was to synthesis Janus nanoparticles (JPs) using beeswax-based hydrophobic carbon dots to form the non-polar face and hydrophilic carboxymethyl cellulose to form the hydrophilic face. Size, morphology, composition, and optical properties of the JPs were characterized. Scanning electron microscopy and light scattering analysis showed these nanoparticles were spheroids with average diameters around 4 nm. A cytotoxicity assay (L929 cells) showed that the hydrophobic carbon dots and JPs exhibited significant toxicity (decrease in cell viability) at 1.5 and 5 mg/mL, respectively. For the hydrophobic carbon dots, the minimum inhibitory concentration was 0.02 mg/mL for Escherichia coli and 0.04 mg/mL for Listeria monocytogenes, whereas for the JPs it was 0.04 mg/mL for both bacteria. Both the hydrophobic carbon dots and JPs also exhibited appreciable antioxidant activity. These particles were then incorporated into minced beef as novel preservatives. At 0.05% concentration, both kinds of nanoparticles caused a significant reduction in chemical and microbial degradation of the meat during storage. The JPs had a greater effect on mesophile (3.3 log(10) CFU/g reduction) than on psychrophile (2.8 log(10) CFU/g reduction) microbial populations within the meat. The preparation of JPs based on carbon dots, reduced cytotoxicity and improved their antimicrobial properties. JPs developed in this study may be used as novel preservatives with antimicrobial and antioxidant properties in foods.

Novel antimicrobial emitting aerogels based on starch/cellulose/Thymus daenensis Celak essential oil (SC-TDEO) were developed and optimized for antimicrobial packaging of Koopeh cheese. An aerogel formulation containing cellulose (1 %; extracted from sunflower stalks) and starch (5 %) in a 1:1 ratio was selected for in vitro antimicrobial assay and subsequent cheese application. The minimum inhibitory dose (MID) of TDEO in the vapor phase against Escherichia coli O157:H7 was determined by loading various concentrations of TDEO onto the aerogel, and an MID of 256 μL/Lheadspace was recorded. Aerogels containing TDEO at 25 × MID and 50 × MID were then developed and used for cheese packaging. During a 21-day storage period, cheeses treated with SC-TDEO50 MID aerogel exhibited a significant 3-log reduction in psychrophile counts and a 1-log reduction in yeast-mold counts. Moreover, significant changes in the population of E. coli O157:H7 were observed in cheese samples. After 7 and 14 days of storage with SC-TDEO25 MID and SC-TDEO50 MID aerogels, the initial bacterial count became undetectable, respectively. Sensory evaluations indicated that the samples treated with SC-TDEO25 MID and SC-TDEO50 aerogels received higher scores compared to the control group. These findings demonstrate the potential of the fabricated aerogel to develop antimicrobial packaging suitable for cheese applications.

Carbon dots (CDs) were synthesized via a one-step hydrothermal approach using tangerine peel (Tan) and resazurin (Res) to fabricate biocompatible indicators for food freshness. The CDs' pH-responsive mechanism, morphology, zeta potential, XPS, and optical and fluorescence analysis were investigated. The as-prepared tangerine peel/resazurin carbon dots (Tan/Res CDs) exhibited pH-responsive emission that changed from yellow to orange as the pH value increased. The Tan/Res CDs showed the sensing ability of ammonia with a detection limit of 0.84 μM by proportionally losing fluorescence intensity as the concentration increased from 1 to 100 μM. The CDs were coated onto paper strips to impart biogenic amine (BAs) detection for pH-responsive intelligent monitoring of packaged foods. The Tan/Res CDs paper-based indicator exhibited an impressive color change from yellow to brown during the detection of ammonia vapor. The indicator also showed the ability to detect BAs through a color change, demonstrating the ability to monitor the freshness of shrimp in situ. Additionally, the efficacy of the Tan/Res CDs indicator is validated by total volatile basic nitrogen (TVB-N), providing customers and suppliers with a simple, inexpensive, and portable tool to monitor the freshness of seafood in real-time.

In this study, monodispersed and quasi-spherical C-Dots with an average size of 7.2 nm were successfully synthesized from sour whey solution by a hydrothermal method (200 degrees C for 9 h) for fiordilatte cheese packaging. CDots (2500 and 5000 mgL-1) were added to the cheese through an alginate-based coating or directly to the cheese brine. No significant changes in TM4 cell viability were observed at concentrations lower than 10,000 mgL-1. Microbiological and sensory properties of cheese coated and uncoated with C-Dots indicate a substantial preserving effect of the C-Dots. The uncoated control fiordilatte exhibited unacceptable levels of microbial proliferation within 3.5 days. Conversely, the coated cheese remained within acceptable limits, effectively doubling its shelf life compared to the control, primarily due to the coating protection rather than the addition of C-Dots. When compared to the control fiordilatte, the addition of C-Dots in the brine at 5000 mgL-1 resulted in an extension of over 10 days in cheese shelf life. Considering the significance of the sustainable approach in C-Dots synthesis and the exceptional use of C-Dots in the food industry, these findings hold great potential in terms of research and industrial applications.

In this study, quasi-spherical carbon dots (CDs) with a white appearance were synthesized from acetate and zinc (Z). The size of the CDs was less than 10 nm and-11.4 mV zeta potential. At concentrations lower than 5 mg/ mL, the Z-CDs showed no cytotoxicity in L929 fibroblasts. The antimicrobial activity of Z-CDs was dose-dependent on both Gram-positive (Listeria monocytogenes) and Gram-negative (Salmonella Typhimurium) bac-teria in antimicrobial assays. Furthermore, observations from SEM imaging confirmed this activity. The photo-dynamic properties of the photosensitizer Z-CDs were examined with a focus on Z-CDs concentration and irradiation [i.e., time (0-120 min), temperature (4 and 25 degrees C), and LED lamps (360 and 420 nm wavelength)]. It was evident that L. monocytogenes was susceptible to photodynamic treatment at 25 degrees C when both wavelengths were utilized. The photodynamic properties of Z-CDs were influenced largely by temperature, followed by wavelength and Z-CDs concentration parameters. Remarkably, the bacterial cell membranes were significantly destroyed by Z-CDs and photodynamic treatments. These multifunctional Z-CDs are highly appealing candidates for food and biomedical applications owing to their favorable characteristics; such as low toxicity, photo-sensitizing properties, and appearance.

Green-emitting carbon dots (CDs) were synthesized via a one-step hydrothermal approach using green tea leaf powder (GLP) as a single precursor. The stability and effectiveness of the synthesized GLP-CDs were verified by zeta potential, optical, and luminescence analyses. The prepared CD has excellent pH-responsive properties, providing exciting possibilities for pH-induced intelligent monitoring of packaged foods. GLP-CD was useful for determining liquid ammonia in the linear range of 1-100 & mu;M with the lowest detection limit of 0.4 & mu;M. Additionally, the paper indicator coated with GLP-CDs exhibits a sharp color change from yellow to brown, indicating its ability to detect ammonia vapor. The efficacy of the GLP-CDs-based paper indicator was evaluated as a realtime freshness indicator of shrimp packaging by determining total volatile basic nitrogen. The paper indicator based on GLP-CD has proven to be a simple and cost-effective system for visually monitoring shrimp freshness in the field for suppliers and consumers.