Cassava starch/sodium carboxymethyl cellulose (CC) was used as the substrate to create a multipurpose food packaging film, and caffeic acid@silica nanoparticles (C@SNPs) was added. The encapsulation rate of caffeic acid in C@SNPs was 84.7 ± 0.97 %. According to SEM pictures, the nanoparticles were evenly dispersed throughout the film and exhibited good compatibility with the other polymers. C@SNPs was added, which enhanced the physical characteristics of film and decreased its water solubility. The best mechanical and oxygen barrier qualities among them are found in the C@SCC5:1 film, whose tensile strength rises from 7.17 MPa to 15.44 MPa. The C@SCC5:1 film has scavenging rates of 95.43 % and 84.67 % against ABTS and DPPH free radicals, respectively, and CA can be released continuously in various food systems. In addition, the antibacterial rate of E. coli O157:H7 and S. aureus of C@SCC5:1 film in meat was 99.9 %, and it can effectively delay lipid oxidation and pH rise. In conclusion,C@SCC5:1 film is a new type of antibacterial and antioxidant food packaging material.

In response to the swallowing difficulties faced by elderly people in the context of aging population and the bottleneck in the mixing process of food 3D printing, this study developed an intelligent mixing device that is compatible with the EPSON four axis SCARA T6-602S 3D printer. Optimized via COMSOL Computational Fluid Dynamics (CFD) simulation and modeled with SolidWorks 2023, the device features a food-grade 304 stainless steel mixing bucket. It integrates the STM32F4 microcontroller and a 57 two-phase hybrid stepper motor, enabling segmented speed control and stable material conveying. Celery juice gelatin gel and soy protein isolate were used as raw materials to prepare easy-to-swallow inks for food 3D printing. Results show the device's mixing efficiency reaches 30 g/min, 4.5 times higher than that of manual mixing. The ink forms a uniform microstructure, with excellent shear-thinning properties, viscoelastic synergy, and batch repeatability. The average size deviation of printed products is 40.6% lower than that of manual mixing, with lower hardness and easier chewing, meeting the IDDSI swallowing test. This device effectively alleviates the key bottlenecks including low efficiency, unstable ink performance and high pollution risk in traditional mixing for food 3D printing. It not only provides core technology for the large-scale production of elderly friendly functional food materials, but also promotes the standardized production of food 3D printing, and supports the application of related food and customized catering services.

This study developed a chitosan (CS)/dialdehyde carboxymethyl cellulose (DCMC) composite film loaded with perillaldehyde (PAE) and evaluated its functional properties and application in cheese preservation. FTIR analysis suggested successful oxidation of carboxymethyl cellulose (CMC) and possible intermolecular interactions between DCMC and CS. PAE incorporation altered film behaviour in a concentration-dependent manner, with the 3 mg/mL film showing the best balance of transparency, flexibility, and structural uniformity. PAE exhibited strong inhibitory effects against Staphylococcus aureus at all tested levels and Listeria monocytogenes at ≥2 mg/mL. When applied to cheese, the P/DC-CS film reduced texture deterioration, limited colour changes, and significantly slowed lipid oxidation during refrigerated storage. These findings indicate that combining DCMC crosslinking with PAE incorporation offers a feasible approach to produce natural active films suitable for short-term dairy preservation.

ABSTRACT Coffee is the world's second most consumed beverage. Its production, processing, and consumption generate large quantities of by‐products, including spent coffee grounds, silverskin, and husks. These by‐products are rich in dietary fiber, cellulose, polyphenols, and other bioactive compounds, yet they are largely underutilized and commonly discarded or used as low‐value animal feed. This review focuses on the extraction and food‐related utilization of valuable components from coffee by‐products. Specifically, it summarizes their major functional constituents, extraction technologies, applications as functional food ingredients, and potential use in food packaging materials, together with current knowledge regarding their safety. In contrast to previous reviews that have focused on individual by‐products or broad cross‐sector valorisation, this review specifically examines the food application chain from component extraction to ingredient and packaging development. The reviewed literature indicates that coffee by‐products represent promising sources of dietary fiber, antioxidants, and phenolic compounds with considerable potential for incorporation into functional foods and sustainable packaging materials. Among the available recovery approaches, green extraction technologies show particular advantages in improving extraction efficiency while reducing environmental impact. However, challenges remain regarding process standardization, regulatory approval, and comprehensive safety evaluation. Bioconversion, biofuel production, and other non‐food utilization pathways are beyond the scope of this review. This work provides a comprehensive reference for researchers and food industry stakeholders seeking to promote the sustainable and safe utilization of coffee by‐products in food systems and highlights future directions for their industrial application.

Microencapsulation, widely used across industries, enhances the delivery of bioactive compounds and probiotics in the gastrointestinal tract. The growing demand for functional foods has highlighted pectin as a promising encapsulation material, due to its favorable physicochemical properties and fermentability by gut microbiota, which supports intestinal health. In this study, we focused on encapsulating the pH sensitive probiotic Lactobacillus plantarum WCFS1 using various alginate-pectin compositions to evaluate their variability and functionality under simulated gastrointestinal conditions. Pectins with different degrees of methyl-esterification (DM) and blockiness distribution (DB) were enzymatically modified, characterized and tested. Results indicated that capsules with a 3:1 alginate to pectin ratio provided optimal stability. According to a three-way ANOVA analysis, the source, the DB, the pH, and the interaction between the resource and DB impact the viability of encapsulated L. plantarum WCFS1. Pectin with a lower DB enhanced the protection of L. plantarum WCFS1 under pH 3, 5, and 7. Under simulated digestive fluid conditions, the source, the DB, and the simulated fluids independently affect the viability of encapsulated L. plantarum WCFS1. Notably, orange pectin with a high DB (98 %) demonstrated the greatest efficacy in maintaining bacterial viability under simulated gastrointestinal conditions. The findings suggest that the pectin source and structural properties significantly influence the viability and survival of encapsulated probiotics under gastrointestinal conditions, which may lead to the tailored design of pectin-based capsules for controlled delivery of bacteria to specific parts of the gastrointestinal tract.

Food-borne pathogens, such as Escherichia coli O157:H7, pose a major threat to food safety and public health. Innovative strategies are urgently needed to enhance the antimicrobial efficacy of perishable products and extend their shelf life. Herein, citral silk fibroin nanoparticles (CL/SFNPs) were synthesized and integrated into fucoidan/sodium alginate films to obtain dual-function composite films with pathogen attraction and stimulus-responsive release of antibacterial components. The synthesized CL/SFNPs had a size of 255.64 +/- 2.96 nm, an encapsulation efficiency of 68.51% for citral and good stability. The nanoparticles produced responsive citral release under the stimulation of serine protease hydrolysis activity secreted by Escherichia coli O157:H7, with an antibacterial rate of up to 99.99%. l-Fucose in the composite film endowed the film system with chemoattractant activity against E. coli O157:H7, further accelerated the release of citral and quickly formed an antibacterial effect. In addition, the composite film also possessed good barrier properties and mechanical strength. The results of the applied study showed that the composite film reduced the number of bacteria on the surface of fresh beef by 95.02%, significantly delayed lipid oxidation and maintained the pH value, colour stability and texture of beef during a 5-day storage period. This study highlights the potential of bioresponsive nanocomposite films as active packaging in ensuring food safety and quality.

Listeria monocytogenes represents a major contributor to food contamination and foodborne illness. The study revealed that carvacrol suppressed biofilm formation by interfering with the adhesion capacity of this pathogen. Carvacrol exhibited potent antibacterial and anti-biofilm activities, with MIC, MBC, MBIC, and MBEC values of 0.2, 0.4, 0.4, and 0.8 mg/mL, respectively. When added at sub-inhibitory concentrations during biofilm formation, carvacrol primarily targeted the adhesion phase, reducing bacterial adhesion to glass, stainless steel, and polystyrene surfaces. The inhibitory effects on bacterial adhesion were attributed to reductions in cell surface hydrophobicity, self-aggregation capacity, secretion of extracellular polymeric substances (EPS), athletic ability, and intracellular ATP levels. Carvacrol could also down-regulate the expression of the flaA, inlA, inlB genes related to adhesion and interfere with amino acid metabolism of L. monocytogenes. Furthermore, beyond the antibiofilm activity on common food-contact surfaces (glass, stainless steel, polystyrene), this study uniquely demonstrated that carvacrol acts as a multi-functional preservative on fresh produce. It effectively inhibited bacterial adhesion and biofilm formation on diverse fruit and vegetable surfaces (cantaloupe, cucumber, lettuce) while simultaneously preserving key quality attributes, including color, water loss, vitamin C, and chlorophyll content. These findings provided a novel, integrated strategy for controlling biofilm contamination and extending the shelf life of fresh produce.

Chlorogenic acid-loaded coffee shell-derived carbon dot nanoparticles (CGA/CSCD NPs) with enhanced antibacterial photodynamic therapy (aPDT) activity were developed, exhibiting strong fluorescence (similar to 400 nm), a graphite-like structure, and around 3 nm size. The nanoparticles achieved efficient ROS generation and bacterial enrichment, showing superior antibacterial efficacy and biocompatibility. Applied to Carassius auratus, Megalobrama amblycephala, and Dicentrarchus labrax under 4 degrees C storage, the CGA/CSCD NPs-aPDT treatment inhibited 99% of bacterial growth over 7 days, maintaining counts at 10(4)-10(5) CFU/g. The treatment significantly slowed pH rise, inhibited TVB-N accumulation, and reduced lipid oxidation by 2-3 times compared to controls. Furthermore, the nanoparticles preserved fish quality by minimizing moisture loss and maintaining color stability and texture (hardness and chewiness). These results demonstrate that CGA/CSCD NPs-aPDT provides a sustainable and effective strategy for delaying spoilage and extending the shelf life of aquatic products during cold storage.

This study designed and developed a combined drying system integrating far-infrared radiation and convective hot-air heating, and employed this system to investigate the far-infrared-hot-air drying kinetics and quality attributes of Pueraria lobata (kudzu) slices of varying thicknesses (3, 4, and 5 mm) at temperatures of 50 degrees C, 60 degrees C, and 70 degrees C. Experimental results indicate that the drying process of kudzu slices exhibited only a falling-rate period without a constant-rate period; drying time decreased with increasing temperature or decreasing slice thickness. The logarithmic model provided the most accurate description of the drying kinetics, demonstrating the highest R 2 and lowest chi 2 and RMSE values among the tested models. The effective moisture diffusivity ranged from 1.926 & times; 10-8 to 5.173 & times; 10-8 m2/s, and the activation energy was 19.264-24.314 kJ/mol. Samples dried at 50 degrees C showed the smallest total color difference (Delta E). Energy consumption decreased with increasing temperature or decreasing slice thickness. Slices with a thickness of 4 mm exhibited more stable dimensional characteristics. Optimal retention of total phenolics and total flavonoids was achieved at 60 degrees C for 5-mm slices and at 50 degrees C for 5-mm slices, respectively. Low-field nuclear magnetic resonance (LF-NMR) results revealed that free water was preferentially removed during drying, and bound water became the dominant residual water form over time. This study contributes to understanding the drying kinetics of kudzu slices and provides guidance for optimizing far-infrared-hot-air drying processes.

The application of single polysaccharide component based materials in food packaging is limited by their mechanical strength and barrier properties. Herein, a double-network interpenetrating hydrogel (IPN) was fabricated by combining cinnamaldehyde (CIN)-modified chitosan (CS) with citric acid (CA)-crosslinked hydroxyethyl cellulose (HEC). The film exhibited broad-spectrum antibacterial activity, reducing Staphylococcus aureus (S. aureus) and Escherichia coli O157: H7 (E. coli O157:H7) colony counts from 7.65 ± 0.16 to 3.61 ± 0.37 log CFU/g and 7.53 ± 0.20 to 3.89 ± 0.23 log CFU/g, respectively. At a CS/HEC mass ratio of 4:6, the film achieved optimal mechanical properties, with a tensile strength of 9.52 ± 1.32 MPa and elongation at break of 45.02 % ± 7.78 %, attributed to the synergistic effect of CS-CIN (enhancing strength) and HEC-CA (improving flexibility). Furthermore, the film provided effective UV and visible light barrier properties. Practical application in ham packaging demonstrated extended shelf life, highlighting its potential as a multifunctional material combining antibacterial, mechanical, and light-protective functionalities for active food packaging.

The objective of this research was to develop and analyse a chitosan-Tremella fuciformis polysaccharide (CS-TFP) edible film using chitosan (CS) and Tremella fuciformis polysaccharide (TFP) as the primary raw materials. The findings revealed significant improvements in the thickness, solubility, opacity, mechanical properties and barrier properties (water vapour and oxygen permeability) of the chitosan film upon the addition of TFP, but water content and hydrophobicity were reduced. Moreover, TFP addition markedly enhanced the antibacterial and antioxidant activities of the chitosan films. Structural analysis of the CS films and CS-TFP edible films indicated that the formation of hydrogen bonds and high compatibility between CS and TFP. Specifically, TFP increased crystallinity, reduced roughness and improved the compactness of the edible film. This increase in compactness was directly linked to enhanced physical properties, whereas increased crystallinity contributed to better thermal stability. Furthermore, the application of CS-TFP-3 edible films in chicken preservation proved that they could significantly delay the deterioration of chicken. Findings in this study suggested that CS-TFP edible film as a bioactive packaging material showed great potential to preserve chicken meat and extend the shelf life.

Clostridium perfringens (C. perfringens) readily contaminates meat during processing, and its exotoxins pose a significant food safety threat. Herein, the natural plant-based antimicrobial agent, Litsea cubeba essential oil (LCEO), has been shown to have an excellent antibacterial effect on C. perfringens. The hemolysis test and lecithin enzyme activity results showed that after being treated with LCEO at the minimum inhibitory concentration (MIC) for 8 h, the hemolytic activity of C. perfringens exotoxins decreased by 26.01 %, and the hydrolysis circle diameter of lecithin shortened by 5 mm. Through liposome encapsulation, LCEO liposomes significantly improved the stability of essential oil while also forming a stimulus-responsive release of the hemolytic activity of C. perfringens exotoxins, effectively improving the inhibitory effect on C. perfringens. The application results indicate that within 4 d, LCEO liposomes can significantly inhibit the growth of C. perfringens in beef at temperatures of refrigeration (4 degrees C) or after cooking (40 degrees C), with relatively little impact on beef quality. It indicates that LCEO liposomes can effectively extend the shelf life of beef and are a very promising antibacterial strategy for meat products.

Traditional food 3D printing equipment faces challenges such as single printing ink, poor material compatibility, poor product diversity, and low production efficiency. In this study, the multi-food ink synchronous extrusion device and co-printing strategy based on pneumatic extrusion module were evaluated in detail. For the single food ink, row and ring 6-channel fixtures were designed (minimum load capacity per barrel: F = 508.26 N), and the production efficiency of printed products was significantly improved by 82.7 % by uniformly distributing extrusion pressure. For food inks with different viscosities, synchronous extrusion of three different viscosities of food inks was achieved by connecting a pressure regulator to a designed row fixture. Meanwhile, by coupling the reverse valve with the designed ring fixture, multi ink co-printing was achieved. There was no significant difference in texture between the products obtained by all printing strategies and those obtained by single extrusion printing. The above results make it possible to establish a printing platform for multi ink splicing printing, multilayer composite printing, and color ink collaborative printing by coupling various pneumatic circuits. It also indicates that the above-mentioned printing equipment has good adaptability to food inks of different viscosities, can perform multiple printing modes, and has high scalability potential.

Currently, food 3D printing generally does not utilize process monitoring during the printing process, which often fails to ensure the quality of continuously printed products. In this study, we have innovatively designed a machine vision-based device for dynamic control of extrusion volume, developed matching software for process monitoring and regulation of actual extrusion rate, and successfully applied it to a food 3D printing platform. And this device has good universality. The use of visual detection, printing extrusion rate, and PID control of the electrical proportional valve to achieve the purpose of dynamic regulation of food 3D printing extrusion amount. Evaluate the actual performance of this device using three types of printing inks made of different materials. This evaluation is conducted through four application methods. These methods include analysis of extrusion accuracy, continuous printing, adaptability to different inks, and adaptability to different nozzle diameters. Subsequently, this paper compares two types of printed products. One is printed under fixed air pressure. The other uses the device. The data results show that the extrusion using the device is more stable, the physical dimensions of the printed products are closer to the design dimensions, and the printing defects are significantly reduced. The experimental results show that the device effectively improves the quality and stability of food 3D printing. We believe that this technology can be deployed in most food 3D printing devices, reducing the stress of the food 3D printing process development.

This study aims to enhance selective compliance assembly robot arm (SCARA) 3D printers to enable the reproduction of colors and the creation of multi-colored 3D-printed food. SCARA 3D printers offer a promising solution for multi-colored food printing, overcoming the small printing spaces and poor scalability of delta 3D printers. A reversal valve was assembled onto the SCARA food 3D printer and synchronized with the movement of the robotic arm. This system realized collaborative two-color ink printing, and its reversal positioning accuracy was tested. Additionally, composite printing was designed using SCARA's own programming language. The printed pancakes were subsequently processed in the kitchen to evaluate the effectiveness of the printing system. The reversal positioning accuracy test showed that the system has good precision for collaborative printing effectively. Kitchen processing of the printed pancakes results confirmed that the system can accomplish multi-colored 3D food printing, and the quality loss of the printed product was nearly 45% under baking at 180 degrees C for 20 min. The assembly of the reversal valve allows for collaborative printing, color reproduction, and the creation of multi-colored 3D-printed food. Furthermore, this study provides the equipment basis and preliminary research for the potential development of 3D-printed cookies.

The virulence factors including biofilm and virulence proteins in Listeria monocytogenes (L. monocytogenes) threatens human health. Herein, the inhibitory mechanisms of carvacrol (CAR) on the biofilm formation and virulence production in L. monocytogenes were explored. It was found the minimum biofilm inhibition concentration of CAR was 0.8 mg/mL. CAR could effectively inhibit bacterial biofilm formation by reduction of extracellular polymeric substance, including extracellular polysaccharides, proteins, and DNA. CAR could interfere with the bacterial swarming and swimming motilities, thereby hindering biofilm development. Hemolytic capability of Listeriolysin O was significantly decreased from 85.75 % to 28.13 % after treatment with CAR at the minimum inhibitory concentration (MIC). Transcriptomic analysis revealed exposure to 1/2 MIC of CAR resulted in 969 differentially expressed genes, with downregulation of virulence factor-related genes. CAR might bind to AgrB within the quorum sensing system, thereby affecting the biofilm formation regulation and virulence expression. In addition, CAR exhibited efficient inhibitory effects on the biofilm formation on different food contacting materials and vegetable surfaces. These findings provided new insights into biofilm-inhibition and virulence-reduction mechanisms of CAR on L. monocytogenes, suggesting potential applications in controlling L. monocytogenes biofilm contamination in food industries.

Recent research in food 3D printing mainly focuses on ink materials, with relatively limited research on printer equipment development. Furthermore, the development of traditional food three-axis 3D printer is high cost and low productivity. In this study, we developed a dual extruder for food 3D printing, and designed a dual-extruder system based on Selective Compliance Assembly Robot Arm (SCARA) equipment. The productivity was determined by measuring significance analysis on the physical dimensions and the texture characteristics of the printed products using single/dual-extruder. A variety of food inks were experimented and various self-developed print paths were experimented with. The results of the two sets of significance analyses on physical dimensions and texture characteristics lead to the conclusion that the development of the dual-extruder system based on the SCARA machine arm successfully improved productivity. This also verified the broad adaptability of the device's inks, which operate on the principle of air pressure extrusion. We believe that this finding provides a new research direction for 3D printing of food products.

Listeria monocytogenes is a prominent cause of foodborne illnesses and public health concerns worldwide. Naturally active compounds have been extensively explored for their potential to reduce foodborne pathogenic contamination. This work is designed to study the chemical composition, antibacterial effect, and inhibition mechanism of Citrus bergamia essential oil (CB-EO) against L. monocytogenes. The CB-EO composition revealed the major components of the total account are D-limonene (23.2%), linalyl acetate (14.01%), and linalool (9.96%). The inhibitory effect was examined at different concentrations of CB-EO, and the MIC value was 1.5 mg/mL against L. monocytogenes. The CB-EO concentration of 1.5 mg/mL significantly disturbed the membrane permeability and fluidity, leading to leakage of intracellular protein and DNA constituents, as revealed by the BCA protein assay and UV-Vis spectrophotometric analysis, respectively. However, a decrease in concentration to 0.75 mg/mL indicated a significant decline in intracellular macromolecule leakage as well as membrane disruption. Moreover, SEM and CLSM observations provided extensive insight into the inhibition mechanism of CB-EO against L. monocytogenes. Finally, while investigating the anti-hemolysis activity, CB-EO and its major compounds, limonene, linalool, and linalyle acetate, have been found to be effective against the virulence agent listeriolysin O (LLO). Thus, it was proposed that CB-EO could act on L. monocytogenes cells through multiple mechanisms of action, with EO concentration providing a crucial role in determining the mode of action. This work offers deep insight into the inhibition mechanisms of natural substances, expanding the potential uses of CB-EO as a natural antimicrobial.

The purpose of this study was to investigate the effects of boiling water treatments on the properties of different dragon fruit peel pectin films. The physicochemical properties of pectin films derived from red and white dragon fruit peel treated with and without boiling water were studied for this purpose. The performance of dragon fruit peel pectin films and commercial citrus pectin films was compared. There was no significant difference in the performance of pectin films from the peel of different dragon fruit (Hylocereus undatus and Hylocereus polyrhizus) species. The mechanical, color, microstructure, and antioxidant capacity of pectin films were all strongly impacted by the boiling water treatment; however, the barrier, water sensitivity, and thermal stability of the films were hardly modified. To ensure the quality of pectin, boiling water treatment before extraction may be necessary. The dragon fruit peel pectin films showed similar properties to commercial citrus pectin films, and could be another candidate for commercial pectin.

Staphylococcus aureus is a major pathogen capable of causing foodborne diseases (FBDs) in fresh meat products and ready-to-eat (RTE) sandwiches. Therefore, investigating antimicrobial therapies that are safe and efficacious will benefit food safety. Zinc oxide nanoparticles (ZnO-NPs) were synthesized, characterized, and used to combat MDR S. aureus isolated from RTE meat sandwiches in this study. The incidence of S. aureus was determined to be 81.42% in the beef burger, 72.85% in the kofta, 68.57% in the sausage, and 58.57% in the hot dog. Mean coagulase-positive S. aureus (CPS) counts for a beef burger, kofta, sausage, and hot dog were 1.14104, 7.4103, 6.5103, and 4.9103 CFU/g, respectively. Eighty-eight of the isolates were MDR S. aureus with a MAR index ranging from 0.3 to 1.0. Out of 18 MDR S. aureus isolates, 77.7% expressed the presence of the blaZ gene. The presence of aacA-aphD, mecA, vanA, apmA, cfr, spc, and aadE genes was estimated by 66.6, 66.6, 61.1, 55.5, 44.4, 38.8 and 33.3%, respectively. In 18 MDR S. aureus isolates, see and sea were the virulence-spreading genes in 55.6%, sec and pvl in 50%, tst and clfA in 44.4%, sed and fnbA in 38.9%, fnbB in 33.3%, and seb in 22.2%. The ZnO-NPs demonstrated notable antibacterial efficacy against the examined MDR S. aureus isolates, with the mean values of the inhibition zones ranged from 9.96 +/- 0.5 to 27.12 +/- 0.3 mm. The MIC values varied between 12.5 and 25 mu g/mL. These findings suggest that ZnO-NPs have the potential to be developed as an antibacterial agent to control the growth of MDR S. aureus in RTE food.