Quality Assurance and Safety of Crops & Foods
Quality Assurance and Safety of Crops & Foods' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources, including cereals, grains, oilseeds, fruits, root crops, and animal sources. It targets both primary materials and their conversion to human foods.
Human health risk–benefit assessment of metal(loid)s in commercial fish from the Northeastern Mediterranean, Türkiye
This study investigated 13 metal(loid)s in 10 commercial fish species from the Northeastern Mediterranean. Notably, Lead (Pb) consistently exceeded the permissible limit (PL) (0.30 mg kg–1). The assessment of health risks, conducted by considering the toxicologically significant inorganic fraction of arsenic (As) (10%), suggested a -generally low estimated toxicological risk profile for adult consumers under the assumed intake scenario. The cumulative noncarcinogenic risk (total THQ) was found to be below the safety threshold of 1 for all studied species, suggesting that appreciable noncarcinogenic health concerns are unlikely under the assumed intake scenario. Furthermore, total carcinogenic risk values fell within acceptable ranges, with Nickel (Ni) identified as the primary contributor. From a nutritional perspective, all species exhibited a significant health benefit, characterized by positive selenium health benefit values (HBVSe) and Se:Hg molar ratios exceeding 1, supporting a potential protective role against mercury toxicity. In conclusion, while the consistent exceedance of the Pb regulatory limit warrants continued environmental monitoring and a cautious approach, the integrated risk–benefit assessment suggests that these species are unlikely to pose appreciable health risks for adults under the assumed intake -scenario -(moderate consumption), and they remain a valuable source of dietary selenium.
Copyright (c) 2026 Mine Percin Olgunoglu, Ilkan Ali Olgunoglu https://creativecommons.org/licenses/by-nc/4.0
Effects of eco-friendly cold packs on the quality of vacuum-packed mackerel fillets during room temperature distribution
In this study, we evaluated the effectiveness of commercial cold packs (CC) and 3AC-developed cold packs (3AC) in expanded polystyrene containers (EPS+CC and EPS+3AC, respectively) for maintaining the freshness of -vacuum-packed mackerel (Scomber japonicus) during distribution in EPS boxes. Temperature monitoring showed that EPS+3AC packaging maintained slightly lower temperatures (by over 1° C) than EPS+CC during 4–16 h of storage. The pH of both groups gradually increased over 72 h, with significant differences observed between 0 h and 72 h. The total volatile basic nitrogen content in EPS+CC exceeded the acceptable limit (≥ 35 mg/100 g) after 36 h, whereas EPS+3AC showed a slower increase. Odor intensity increased with storage time, with higher values observed in EPS+CC than in EPS+3AC at 72 h. Total aerobic bacteria counts exceeded 6 log CFU/g earlier in EPS+CC than in EPS+3AC. Overall, EPS+3AC packaging delayed quality deterioration and extended the freshness-related shelf-life indicators of vacuum-packed mackerel under the tested conditions.
Copyright (c) 2026 Eun Bi Jeon, Ji Un Lee, Sun-Young Park, Jin Kim, Shin Young Park, Jung-Suck Lee https://creativecommons.org/licenses/by-nc/4.0
Vegan bean-based product enriched with microgreens: chemical, antioxidant, and sensory evaluation
Beans (Phaseolus vulgaris L.) are an excellent raw material for developing vegan and gluten-free products because of their high content of proteins, dietary fiber, and bioactive compounds. This study aimed to evaluate the chemical composition, antioxidant capacity, and sensory properties of a fermented Tetovac (var.) bean-based product enriched with different microgreens and spices. Notable differences in phytochemical profiles were observed depending on the type of microgreens used. The contents of total phenolics and carotenoids (fresh weight basis) were highest in the sample with radish microgreens and saffron (1.178 mg GAE/g and 47.56 µg/g, respectively), whereas the highest total flavonoid content was recorded in the sample with pea microgreens (5.243 mg RE/g). In contrast, soluble sugar contents did not differ significantly among the samples (P > 0.05). Phytate content decreased in most samples, compared to the control (P < 0.05). Analysis of the protein profile of the sample containing pea microgreens during different storage periods revealed an increase in total protein content, particularly in the fraction of small proteins and peptides. Flavor intensity, sourness, bitterness, and firmness increased gradually during storage. Sensory evaluation revealed that samples containing basil and chive microgreens achieved high overall acceptability and purchase intention, whereas samples with radish microgreens were less acceptable due to pronounced bitterness and sourness.
Carotenoids; CATA method; Phaseolus vulgaris L.; Phytates; Phytochemical composition; Peptides
Copyright (c) 2026 Danijela Ratkov Žebeljan, Aleksandar Ž. Kostić, Nikola Tomić, Olgica Nedić, Helena Todorović, Miloš Šunderić, Jelena Popović-Đorđević https://creativecommons.org/licenses/by-nc/4.0
Assessment of acrylamide in potato fries, chicken, and bread products in major cities of Pakistan during 2024 and estimation of dietary intake
Acrylamide is a toxin produced when food is heated at or above 120°C. It is a byproduct of heat processing. Acrylamide is produced in foods rich in carbohydrates and starch during roasting, baking, and frying. It is a carcinogen and also has other health hazards for human beings. Therefore, to check the presence and amount of acrylamide in food, multiple samples of chicken, bread, and potato products were collected from different cities in Pakistan and analyzed by using HPLC. We found acrylamide in almost all samples analyzed. The average amounts 129.07 µg/kg in chicken, 478.85 µg/kg in potatoes, and 112.6 µg/kg in bread samples, with relative standard deviations (RSDs) of less than 7%. The results showed that acrylamide levels differ significantly across food types and sampling areas. The acrylamide exposure rate (µg/kg body weight (BW)) for various age groups was also studied. Although the results suggest that these items may add to total acrylamide intake, it is important to use existing risk assessment frameworks and total dietary exposure when interpreting the observed amounts. Further thorough nutritional and toxicological evaluations are required to more precisely identify the associated health concerns for the Pakistani population, even though the presence of acrylamide merits consideration due to its possible health implications.
Acrylamide, Potato, Chicken, Bread products, Dietary intake evaluation, Cancer risk assessment
Copyright (c) 2026 Arfa Liaquat, Ghulam Mustafa Kamal, Shahzad Zafar Iqbal https://creativecommons.org/licenses/by-nc/4.0
Comparative analysis of shelf life and quality attributes of basil (Ocimum basilicum) cultivated using nutrient film technique (NFT) and substrate-based hydroponic systems
This study presents, for the first time, a comprehensive comparison between two hydroponic cultivation systems Nutrient Film Technique (NFT) and substrate-based culture regarding the postharvest quality and shelf life of Ocimum basilicum (sweet basil) stored for 21 days at 5 ± 1 °C. Physical (weight loss, color, firmness), -chemical (essential oils, total phenolics, antioxidant activity, chlorophyll content), and microbial (total plate counts, yeast, and mold) attributes were systematically evaluated. NFT-grown basil exhibited superior physical stability, with significantly lower weight loss (7.5 % vs. 11.2 %) and higher firmness at Day 21 (p < 0.05). In contrast, substrate-grown basil accumulated higher levels of essential oils and total phenolics (by 21 % and 18 %, respectively), reflecting enhanced secondary metabolism. Microbial results showed that NFT basil maintained total plate counts below 5.1 log CFU g–1, whereas substrate basil reached 6.2 log CFU g–1, exceeding the international safety threshold (106 CFU g–1; ISO 4833-1:2013; FDA, 2023). Overall, the comparative assessment established clear relationships among physical, chemical, and microbial quality indices, confirming that NFT basil retained acceptable sensory and microbial quality for up to 21 days. These findings highlight system-dependent trade-offs between postharvest stability and phytochemical enrichment, offering new insights for optimizing hydroponic basil production to meet targeted quality and market requirements.
Copyright (c) 2026 Samir A. Ali, Heba R. Mosa, Islam F. El Adly, Paola D'Antonio, Costanza Fiorention, Mohamed A.E. AbdelRahman https://creativecommons.org/licenses/by-nc/4.0
Applying a hurdle-layered vulnerability assessment and critical control points framework to mitigate food fraud: a case study of a Taiwanese braised food small-sized enterprise
Small- and medium-sized food enterprises (SMFEs) may face strong economic incentives that increase the risk of food adulteration, and be involved in serious nonconformities related to food fraud regulations in dual or triple audits. This study aims to provide a methodological framework and practical solutions to address these challenges. In this case, study of a Taiwanese braised food SMFE, a layered Vulnerability Assessment and Critical Control Point (VACCP) assessment and control framework, aligned with International Organization for Standardization 31010, Food Safety System Certification 22000 v6, and Codex Alimentarius Commission’s (CODEX) Hazard Analysis & Critical Control Points, was established to identify vulnerabilities and mitigations. Six VACCPs were identified, each covering at least two fraud types defined by Global Food Safety Initiative, including -substitution, unapproved enhancement, dilution, mislabeling, and concealed origin, spanning raw-material acceptance, spice/blended additive acceptance, mixing, final seasoning, and packaging/labeling. After implementation, -nonconformities decreased 25%, turnover decreased from 9.0% to 5.7%, with improved verification coverage. This framework -provides SMFEs a pathway for fraud mitigation in ready-to-eat foods.
Copyright (c) 2026 Chia-Sheng Yeh, Sih-En Liang, Hsin-Jung Chen https://creativecommons.org/licenses/by-nc/4.0
Consumer attitudes toward single-use food packaging: an Italian case study
In response to growing concerns about plastic pollution and the need for sustainable alternatives, this study investigates how Italian consumers perceive and engage with single-use plastic packaging in the food sector. Using data collected from 2,269 respondents through an online survey, the research examines how sociodemographic characteristics shape motivations, behaviors, and support for regulatory interventions. Results show that 74% of respondents are strongly motivated to reduce single-use plastics, and 81% consider the environmental impacts to be highly relevant. Women, older individuals, those with higher education, and respondents in better economic conditions display significantly higher pro-environmental engagement, including more frequent purchasing of nonplastic packaging and stronger support for regulation. In contrast, Generation Z consistently emerges as the least engaged group, reporting lower motivation, weaker support for policy measures, and the lowest willingness to pay for biodegradable alternatives. These insights highlight the need for differentiated policies and communication strategies that consider the diversity of consumer profiles. Overall, these findings provide actionable evidence for developing targeted policy tools to reduce plastic use in the agri-food sector.
Copyright (c) 2026 Angela Maria Perito, Migena Proi, Erika Romanelli, Silvia Coderoni https://creativecommons.org/licenses/by-nc/4.0
Aerotolerance of Campylobacter spp. in food chain: a meta-analysis on the prevalence and a systematic review on the persistence, genetic relatedness, and risk to humans
Campylobacter spp. are the bacterial pathogens that cause gastrointestinal illness in humans, and were once asserted to be a microaerophile and unable to survive aerobically. In recent decades, aerotolerant Campylobacter spp. have been reported in the food chain. This review aims to obtain information on the aerotolerant Campylobacter spp., highlighting the prevalence, persistence, genetic relatedness, and risk to humans. After screening, the findings of 39 articles (12 articles for meta-analysis) were synthesized. High pooled prevalence of aerotolerant Campylobacter spp. (75.9%) from meta-analysis indicated the elevated risk of human campylobacteriosis. Campylobacter spp. with a higher aerotolerance level survived better against environmental stresses, including atmospheric, chemical antimicrobial agents, temperature, and osmotic conditions. The situation worsens with reported aerobic growth of Campylobacter spp. The sequence type (ST) of Campylobacter spp. had a statistically significant (P < 0.001) influence on aerotolerance level, suggesting that future studies would be able to postulate the aerotolerance level based on the determined ST. Aerotolerant Campylobacter spp. might pose an increased risk to humans because of their prevalence and persistence in a food chain, possible greater antibiotic resistance, and higher frequency of virulence genes. This underscores the potentially elevated medical burden of this pathogen.
Copyright (c) 2026 Kah Hui Chong, Nor Ainy Mahyudin, Hanan Hasan, Chia Yeung New, Nur Shahera Mohammad Sabri, Shan Jiang, Kousalya Padmanabhan, Nor Azmiraah Abd Jabar, Wanyu Pan, Son Radu, Mahmud Ab Rashid Nor-Khaizura https://creativecommons.org/licenses/by-nc/4.0
Fermented sour wort enriched with Pediococcus acidilactici PA-2 as a natural marinade to reduce Listeria monocytogenes and Salmonella Typhimurium in raw chicken
Raw chicken, valued for its affordability and nutritional benefits, remains vulnerable to contamination by meat-borne pathogens despite advances in food safety systems. Biopreservation using lactic acid bacteria, particularly pediocin-producing Pediococcus acidilactici, offers a natural strategy to inhibit foodborne pathogens through the production of lactic acid and bacteriocin. This study aimed to evaluate the antimicrobial effect of sour wort fermented with P. acidilactici PA-2 as a natural marinade against Listeria monocytogenes and Salmonella typhimurium in raw chicken. Sour wort was prepared and fermented with P. acidilactici PA-2 at 30°C for 24 h and 48 h, reaching final cell counts of 8.0 and 8.5 log10 CFU/g, respectively, and pH values between 3.8 and 4.5. Raw chicken samples were inoculated with approximately 6.9 log10 CFU/mL of L. monocytogenes and 6.4 log10 CFU/mL of S. typhimurium, marinated with 24-h and 48-h fermented wort (Ringer’s solution as control), and stored at 4°C for 16 h. On selective media, pathogen populations were enumerated. Both 24-h and 48-h fer-mented wort marinades significantly reduced L. monocytogenes and S. typhimurium counts compared with the control (p < 0.05). The 48-h fermented wort reduced L. monocytogenes and S. typhimurium counts by 1.9 and 1.8 log10 CFU/g, respectively, while the 24-h wort produced similar reductions of 1.7 and 1.8 log10 CFU/g. No significant differences were observed between the two fermentation times (p > 0.05). These findings suggest that P. acidilactici PA-2 fermented sour wort can serve as an effective clean-label marinade that enhances the micro-biological safety of raw chicken during short-term refrigerated storage, contributing to reduced foodborne risk without relying on chemical preservatives.
biopreservation; sour wort; chicken meat; Pediococcus acidilactici; Listeria monocytogenes; marinade; Salmonella typhimurium
Copyright (c) 2026 Basobi Mukherjee, Farzana Nishat, Saber Amiri , Amin Yousefvand , Per E. J. Saris https://creativecommons.org/licenses/by-nc/4.0
Ultraviolet radiation as a potential non-thermal preservation method for sugarcane juice: microbial safety, quality retention, and shelf-life extension
This study explored ultraviolet (UV) treatment effects on sugarcane juice at doses of 0.00–149.76 J/cm2. The most effective dose (149.76 J/cm2) was selected for balancing microbial reduction (≈ 2–3 log) with quality attribute of preservation and compared to pasteurized and untreated samples. A first-order kinetic model accurately described microbial reduction (R2 = 0.9039–0.9057; k = 0.0093–0.0442 day–1). Physicochemical properties showed no significant differences (P > 0.05) between treatments. UV treatment enhanced total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP] assays), compared to pasteurization (P ≤ 0.05). During refrigerated storage (4°C), pH, total soluble solids, L*, TPC, TFC, DPPH, and FRAP decreased, while titratable acidity, a*, and microbial counts increased, particularly in untreated juice samples. UV-treated juice achieved 6 days shelf life versus 4 days for controls, based on microbial limits (5 log CFU/mL total plate count; 4 log CFU/mL yeast and mold). Pasteurized juice showed no microbial growth over 12 days. Compared with pasteurization, UV-C irradiation better preserved bioactive compounds, although limited penetration in turbid juice samples requires further study.
Copyright (c) 2026 Saeid Jafari, Thanapat Trairattanasak, Nathaphat Wattanalekawong, Mohammad Fikry, Isaya Kijpatanasilp, Ebtihal Khojah, Khadija S. Radhi, Nabila Y. Mahmoud Abdulmaguid, Dharmendra K. Mishra, Kitipong Assatarakul https://creativecommons.org/licenses/by-nc/4.0
Copyright (c) 2026 QASCF https://creativecommons.org/licenses/by-nc/4.0
Enrichment with industrial waste whey protein and exotic fruit flours as an innovative and functional ingredient in the production of low-fat functional mayonnaise
The aim of this study was to produce low-fat mayonnaise using equal proportions of flours obtained from tropical fruits such as pineapple, coconut, and mango, and commercial waste whey protein powder as fat substitutes. The resulting mayonnaises were evaluated in terms of physical, chemical, nutritional, rheological, microbial, and sensory properties. Mayonnaises containing fruit flour had lower fat content (35.58%) and higher protein (7.28%) and dietary fiber content (22.38%) than control mayonnaises (CMYN). Fruit flours and whey protein powder signifi-cantly improved bioactive properties by increasing total phenolic content (TPC: 5.45–37.68 mg GAE/100 g) and antioxidant activity (DPPH: 19.22–27.95 mg TE/100 g; ABTS•+: 23.66–50.61 mg TE/100 g); MMYN (mango flour: whey protein powder) and PMYN (pineapple flour: whey protein powder) showed the strongest values. All samples exhibited pseudoplastic properties, while fruit flours increased the consistency. The highest viscosity and G” values were measured in CCMYN mayonnaise. pH was affected by fruit acidity, and microbial growth was slower in samples containing fruit flour. The addition of fruit flours increased the b* value. PMYN mayonnaise containing pineapple flour was liked as much as the control. Tropical fruit flours (especially pineapple flour) and whey protein powder have shown promising results in the production of reduced-fat mayonnaise with improved functional properties and sensory acceptance.
coconut, mango, mayonnaise, pineapple, waste, whey protein
Copyright (c) 2026 Elif Cakir, Muhammed Sahin, Hatice Bekiroglu https://creativecommons.org/licenses/by-nc/4.0
Protein conjugates and probiotic interactions of dairy products for innovative and future functional foods
This review critically assesses the strategies and mechanisms underlying interactions between protein conjugates and probiotics in dairy foods, aiming to detail how these conjugates stabilize probiotics, facilitate gut colonization, and stimulate immunomodulation. Protein–based carriers and complexes play key roles in improving probiotic protection, adhesion, and metabolic activity. Notable strategies include developing milk proteins (e.g., casein and whey proteins), plant–derived protein conjugates, and advanced encapsulation techniques for polysaccharide– protein complexes. The protein shell in conjugates protects probiotics from harsh conditions, enables targeted intestinal release, enhances mucosal adhesion, and contributes to enhanced antioxidant and anti–inflammatory effects. Such strategies also can improve probiotic survival and colonization and reduce inflammation (with increased IL–10 and decreased tumor necrosis factor–alpha), enhance mucus secretion (with a rise in mucin 2 [MUC2]), and elevate beneficial gut microbes. Advancements in probiotic research have enabled more precise and targeted applications using protein conjugates and encapsulation systems. These approaches form part of integrative nutrition strategies that deliver precision, protection, and personalization in the design of functional foods, contributing to food nutrition improvement. Moreover, protein conjugates are increasingly recognized as active modulators of probiotic function and immune signaling, rather than passive carriers, thereby offering new avenues for food production.
Protein conjugates; probiotics; dairy foods; functional foods; encapsulation; Maillard reaction
Copyright (c) 2026 Nareekan Chaiwong , Auengploy Chailangka, Idris Kaida Zubairu, Tri Indrarini Wirjantoro, Pavalee Chompoorat Tridtitanakiat, Juan Manuel Castagnini, Mohsen Gavahian, Mahsa Majzoobi, Yuthana Phimolsiripol https://creativecommons.org/licenses/by-nc/4.0
Accentuated bioavailability of bioactive compounds in foods by nanotechnology-based delivery approaches
One of the perennial problems faced by the food industry is the poor bioavailability of nutrients, arising generally due to lowered solubility or inadequate absorption by the gastrointestinal tract. Nanotechnology-based encapsulation tech-niques have shown to significantly enhance the bioavailability of various food bioactive compounds. Targeted delivery of specific nutrients to specific organs, low toxicity, maximization of nutrient uptake, extended release of nutrients, and enhanced texture and flavor are the major advantages of such systems, a few of which are discussed in this review. In keeping with these pertinent paradigms, the current review also highlights how food nanotechnology-based delivery sys-tems ensure efficient bioaccessibility of dietary compounds that otherwise cannot be maximally achieved under in vivo conditions or by using biopolymer-based encapsulation. However, as with any technology, this also comes with its own set of drawbacks and lacunae, which are also presented in the current review. With the surge in global population, emphasis should be placed on optimizing bioavailability of vital food nutrients, catering to Sustainable Development Goals (SDGs) 2 and 3. In a global landscape, a collaborative effort from regulatory bodies, consumers, and manufacturers will enable sat-isfactory, efficient, and safe commercialization of nanotechnological delivery systems for functional foods and bioactives.
Bioavailability; encapsulation; food nanobiotechnology; nutrients; vitamins; SDGs
Copyright (c) 2026 Suma Sarojini, Balamuralirkishnan Balasubramanian, Saranya Jayaram, Preetha Annadurai, Arun Meyyazhagan, Manikantan Pappuswamy, Jang-Won Lee https://creativecommons.org/licenses/by-nc/4.0
Exploring the bioactive properties of Cornelian Cherry (Cornus mas L.) fruits and leaves: A pilot study of leaves applications in laying hens’ nutrition
Cornelian cherry (Cornus mas L.) fruits are well known for their health benefits, but when comparing the nutritional composition of different parts of the plant, the leaves appear to be a more valuable source of nutrients. The concentrations of carotenoids and vitamin E levels in the leaves were higher than in the fruits. Among individual tocopherols, the most significant difference between fruits and leaves was observed for α-tocopherol. Regarding the polyphenol composition, the major class determined was phenolic acids, expressed as hydroxy-benzoic, gallic, and ellagic acids, but the most important was ferulic acid. The major flavonoids quantified were epicatechin and epigallocatechin. Cornelian cherry leaves were selected as a potential feed additive in laying hens’ nutrition, and an experimental trial was performed. Laying hens’ dietary supplementation of Cornelian cherry positively affected egg quality characteristics, by improving the retinol, astaxanthin, and polyphenols concentrations in egg yolk. Tocopherols were negatively influenced, and no significant effect was observed on lutein concentrations. The administration of Cornelian cherry as a dietary supplement produced a favorable impact on oxidative stability during the shelf life of eggs. The Cornelian cherry supplements, rich in natural antioxidants such as polyphenols and vitamins, not only enhance the antioxidant capacity of the animal product but also contribute to yolk quality maintenance over storage periods by reducing the formation of oxidation products.
Cornelian cherry; antioxidants; feed additive; laying hen; eggs quality
Copyright (c) 2025 Arabela Elena Untea, Petru Alexandru Vlaicu, Iulia Varzaru, Alexandra Gabriela Oancea, Mihaela Saracila, Raluca Paula Turcu https://creativecommons.org/licenses/by-nc/4.0
Fermentation intricacies involving dairy milk and their bioactive, health, microbial, and product challenges: A terse review
Fermentation is widely applied to enhance the safety, stability, and functional properties of dairy milk as part of broader milk processing and hygiene controls. This concise review examines the intricacies of dairy milk fermentation, focusing on microbial activity, bioactive chemical aspects, and product quality/safety. Bioactive peptides derived from fermentation-driven acidification have been shown to kill bacteria, contain antioxidants, lower blood pressure, and modulate the immune system, thereby enhancing microbiological safety and shelf life. However, there are key aspects, from milk composition, through culture performance, to processing circumstances that can affect safety and uniformity. Besides, bioactive molecular characterization, indigenous starter culture confirmation, and probiotic efficacy are required to enhance the success of dairy milk fermentation. To ensure high-quality, safe, and stable fermented dairy products, the process of fermentation science and risk-based regulatory frameworks must not be overlooked. Moreso, enhanced regulations of fermentation technologies can guarantee process reproducibility, product safety, and maximal bioactivity.
Copyright (c) 2026 Oluchukwu M.M. Nwadi, Chigozie F. Okoyeuzu, Queency N. Okechukwu, Nneka N. Uchegbu, Thomas M. Okonkwo, Charles Odilichukwu R. Okpala https://creativecommons.org/licenses/by-nc/4.0
Absolute quantification reveals microbial and component dynamics in spontaneously fermented Sojae Semen Praeparatum
Sojae Semen Praeparatum (SSP) is a traditional food and medicine. This study aimed to elucidate microbial succession during fermentation and its correlations with key metabolites. An absolute quantitative sequencing (AQS) approach was employed, which quantifies microbial copy numbers and accounts for changes in total microbial load across fermentation stages to accurately capture microbial succession. SSP samples from both koji-making and post-fermentation were analyzed using AQS, GC-MS, and physicochemical profiling. Progressive increases were observed in free isoflavones, polyphenols, ammonia nitrogen (AN), total acids, and water-/alcohol-soluble extracts. GC-MS identified 54 volatiles, mainly acids, esters, and amines, showing stage-specific variations. AQS revealed Bacillus and Aspergillus flavus as dominant during koji-making, while Pediococcus and Enterococcus predominated in the post-fermentation stage, representing a new insight into SSP succession. Significant correlations (|r| > 0.8, p < 0.05) were observed between dominant taxa and key components (e.g., isoflavones, polyphenols, AN, and 21 volatiles). Interestingly, this study discusses dual roles of dominant taxa in producing both beneficial components (e.g., isoflavones and polyphenols) and potential risk compounds (e.g., biogenic amines and aflatoxins). These findings highlight AQS as a powerful tool for investigating complex microbial dynamics and provide a basis for optimizing SSP fermentation and quality management.
Absolute Quantitative Sequencing; Fermentation; Microorganisms; Quality; Sojae Semen Praeparatum
Copyright (c) 2026 Chaojie Yang, Guangzong He, Junhao Li, Mengfei Gao, Kexin Fang, Chuying Huang, Shanshan Mei, Dan Jiang, Yaojun Yang https://creativecommons.org/licenses/by-nc/4.0
Novel mango ripening and anthracnose control using tangerine oil vapors and wood smoke: possible mode of action
Reducing spoilage and uneven ripening during storage is critical for the mango export industry. This study -evaluated a postharvest treatment combining 15- min wood smoke (SM) exposure with tangerine oil (TO) vapors at 0.04%, 0.08%, and 0.12% to accelerate ripening, enhance quality, and suppress anthracnose. Results indicated that SM combined with TO 0.08% rapidly stimulated ethylene production, initiating at 6 h (0.2–0.3 µmol/kg) and reaching 0.48 µmol/kg by 12 h, thus promoting uniform ripening within 18 h. Treated mangoes developed a bright yellow color and remained largely free of fungal contamination for over 7 days, with only 10% disease incidence by day 10 at 30 ± 2°C. The treatment also formed a thin protective coating on the fruit surface, reducing water loss, maintaining firmness, and improving ripening quality. Moreover, phenolic content and antioxidant capacity were increased, contributing to inhibition of fungal spore germination. Mangoes treated with SM+TO 0.08% remained storable and transportable for at least 10 days without refrigeration, whereas control fruit spoiled within 3–5 days. This approach provides a cost-effective postharvest strategy to enhance quality of mango and support long--distance distribution without cold storage.
Copyright (c) 2026 Narumol Matan, Katthayawan Khunjan https://creativecommons.org/licenses/by-nc/4.0
Growth of Listeria monocytogenes on fresh fish fillets stored in a Styrofoam-free eco-friendly cold pack container
Seafood is usually stored in a refrigerated or frozen form; however, conventional cold packs (CCPs) provide limited cooling and may damage products. This study evaluated the growth of Listeria monocytogenes on vacuum-packed frozen mackerel (Scomber japonicus) fillets stored in conventional container boxes (CCBs) with CCPs and in newly developed container boxes (NDCBs) with newly developed cold packs (NDCPs). Fillets were spot inoculated (2.0–2.5 log CFU/g) and stored for 72 h. In CCBs with CCPs, counts increased from 2.79–3.95 log CFU/g at 2–24 h, reaching 4.94–7.95 log CFU/g at 36–72 h. In NDCBs with NDCPs, counts rose to 2.64 log CFU/g at 24 h (1.02 log CFU/g increase), followed by 1.41–3.74 log CFU/g increase at 36–72 h. The difference between systems was ~1 log CFU/g at 48 h, increasing to 1.48 log CFU/g at 72 h. Growth data (24–72 h) were fitted to a first-order kinetic model, yielding D-values of 36.47 min (y = 0.0802x + 0.3127) for CCBs with CCPs and 41.70 min (y = 0.0565x + 0.1400) for NDCBs with NDCPs. These results evidenced that NDCBs with NDCPs reduced growth of L. monocytogenes by improving temperature control, demonstrating potential for safer seafood transport.
Cold storage, Listeria monocytogenes, Newly developed container box, First-order kinetic model, Fish fillet
Copyright (c) 2026 Eun Bi Jeon, Jin Kim, Ahreum Chae, Sunwong Hong, Inhwan Song, Jung-Suck Lee, Shin Young Park https://creativecommons.org/licenses/by-nc/4.0
Fourier-transformed infrared (FTIR) spectroscopy for detecting milk powder addition in Cyprus goat milk: a preliminary study for future adulteration detection in halloumi cheese
This study was about the adulteration of milk with milk powder and serves as a precursor for future studies on halloumi cheese adulteration with milk powder. Three different commercial milk powders of different geographic origins were tested to check the impact of milk powder origin versus the amount of milk powder added in milk as an adulterant. Three different concentrations of skim milk powder (SMP) were added (0.5%, 1%, and 3%) to Cyprus goat milk, and the mixtures were then heated to 90°C (a crucial step in halloumi cheese preparation). Fourier-transformed infrared (FTIR) spectra were collected after freeze-drying, and Partial Least Squares Discriminant Analysis, a supervised classification method, was applied in terms of chemometrics to test the classification of samples. The adulterated milk samples of this study are used in halloumi cheese making to check after cooking the discrimination of adulterated halloumi cheese at low percentage of adulteration with SMP by applying FTIR and chemometrics in future. Based on the present study, the origin of milk powder is not significant, and it is assumed that generally, for future studies the origin of milk powder will not affect sample classification.
Copyright (c) 2026 Maria Tarapoulouzi, Sotiria Kyriacou, Ioannis Ioannidis, Ioannis Pashalidis, Charis R. Theocharis https://creativecommons.org/licenses/by-nc/4.0
Anti-aging activities of black highland barley bran, chrysoeriol, and its glucuronide derivative on Caenorhabditis elegans
The anti-aging activities and underlying mechanisms of black highland barley bran extract (BHBBE) and its major phenolic components, chrysoeriol (CHR) and chrysoeriol-7-O-β-D-glucuronide (CHRG), were investigated in Caenorhabditis elegans (C. elegans). The effects of BHBBE, CHR, and CHRG at different concentrations were evaluated on lifespan, reproduction, locomotion, stress resistance (heat and ultraviolet [UV] stress), and antioxidant activities (such as superoxide dismutase and catalase activities as well as reactive oxygen species (ROS) and malondialdehyde levels). Furthermore, the expression of longevity-associated genes was examined. Central gene, daf-16, in the anti-aging process of BHBBE, CHR, and CHRG was verified by comparing ROS levels in wild-type N2 C. elegans with daf-16(mu86) mutant strains. Nuclear translocation as a function of DAF-16 protein was assessed. BHBBE, CHR, and CHRG significantly extended C. elegans’ lifespan, improved locomotion, and enhanced stress resistance, without adversely affecting reproduction. Their anti-aging effects were primarily mediated by DAF-16 nuclear translocation via insulin/insulin-like growth factor 1 signaling (IIS). Furthermore, this IIS signaling pathway was associated with antioxidant capacity and stress resistance. Therefore, BHBB, a by-product of grain processing, provides a sustainable, safe, and efficient strategy for anti-aging applications.
Black highland barley bran; Caenorhabditis elegans; Longevity; IIS/DAF-16 pathway; Antioxidant
Copyright (c) 2026 Gang Liu, Shuyuan Fan, Peng Zeng, Yunshuang He, Yuehan Shen, Changbin Lin, Chen Xia, Peijun Li, Xueli Li https://creativecommons.org/licenses/by-nc/4.0
Antibiofilm activity and mechanisms of Amomum tsao-ko and clove essential oils against Staphylococcus aureus
Staphylococcus aureus biofilms significantly threaten public health by causing persistent infections and foodborne diseases. The rise in antibiotic resistance emphasizes the urgent need for effective non-antibiotic control strate-gies. This study evaluated the anti-biofilm potential of Amomum tsao-ko (AEO) and clove (CEO) essential oils against S. aureus NCTC8325. Gas chromatography–mass spectroscopy analysis revealed distinct chemical pro-files, with AEO exhibiting greater diversity. Both essential oils showed potent anti-biofilm activity against S. aureus NCTC8325, effectively preventing biofilm establishment, as confirmed by confocal laser scanning microscopy and scanning electron microscopy. The growth curves and crystal violet staining results demonstrated that AEO and CEO effectively inhibit biofilm formation at concentrations of 91.3 μg/mL and 86.3 μg/mL, respectively, without affecting bacterial growth. Transcriptomic profiling revealed that both AEO and CEO exert anti-biofilm effects through significant regulation of multiple molecular pathways. Interestingly, although the specific pathways influ-enced by AEO and CEO differed, both treatments significantly downregulated the S. aureus infection pathway and the expression of key adhesin protein genes within this pathway. Overall, this study provides critical insights into the phenotypic and transcriptional responses of S. aureus to AEO and CEO, thereby elucidating the molecu-lar basis of their anti-biofilm activities.
Staphylococcus aureus, biofilm, Amomum tsao-ko oil, clove oil
Copyright (c) 2026 Guoqing Yu, Ming Chen, Zedong Liao, Yi wu Wen, Yixi Zhou, Keshan Lin, Jialin Dai, Min Dai, Fenghui Sun https://creativecommons.org/licenses/by-nc/4.0
Spent coffee grounds extract as an effective approach for prolonging the shelf life of minced beef: chemometric modeling of quality attributes
Spent coffee grounds (SCG) contain value-added compounds explored for industrial applications. Natural -sustainable biopreservatives need to replace synthetic antioxidants. This study aimed to evaluate lyophilized aqueous SCG extract (SCGE) for extending the shelf life of minced beef. The objective was to assess its antioxidant capacity, antibacterial activity, and preservation efficacy. Liquid chromatography-tandem mass spectrometry analysis illustrates the primacy of caffeoylquinic acid and its derivatives. SCGE was applied to minced beef across three concentrations (0.125%, 0.25%, and 0.5% [SCGE3]), compared to 0.01% butylated hydroxytoluene (BHT) and an untreated control over a 14–day refrigeration period (4°C). SCGE demonstrated a potent preservative effect. The SCGE3 treatment exhibited the strongest reducing power for lipid oxidation, achieving a significant 52.76% inhibition by day 14. This was quantified by a reduction in the value of thiobarbituric acid reactive substances to 1.80 mg MDA/kg, compared to the control value of 3.81 mg MDA/kg. SCGE effectively delayed the growth of microbial population and maintained beneficial instrumental color and sensory properties (P < 0.05). SCGE3 provided an early and sustained preservation until the end of storage. Chemometric analysis validated robust correlations among all spoilage parameters. These results established SCGE as a promising, naturally sourced compound to maintain and improve meat quality.
Copyright (c) 2026 Dorra Zouari Ayadi, Moufida Chaari, Khaoula Elhadef, Cyrine Abid, Monia Ennouri, Theodoros Varzakas, Slim Smaoui https://creativecommons.org/licenses/by-nc/4.0
Antibacterial activity of hydrolized palm kernel oil and red palm super olein blend against Gram-negative and Gram-positive bacteria
This study investigated the in vitro antibacterial activity of a product, hydrolyzed palm kernel oil (PKO) and red palm super olein (RPSO) blend (HPRB) against Gram-negative (Escherichia coli and Salmonella typhi) and Gram-positive (Staphylococcus aureus) bacteria, all of which are relevant to foodborne illness. HPRB was synthesized through enzymatic hydrolysis of PKO and RPSO at four different ratios. The antibacterial activity of the resulting HPRB formulations was evaluated using disc diffusion and micro-dilution assays. HPRB-C (60% PKO and 40% RPSO) and HPRB-D (80% PKO and 20% RPSO) exhibited the strongest in vitro antibacterial activity across all tested bacteria, a finding associated with their high 1-monolaurin content (17.54% and 24.99%, respectively). The phytonutrient content of RPSO also likely contributed to the observed activity. These results suggest that HPRB, particularly formulations C and D, holds promise as a source of natural antibacterial agents, although further optimization for lower effective concentrations and subsequent in vivo studies are needed.
Copyright (c) 2026 Ilmi Fadhilah Rizki, Frisda Rimbun Panjaitan, Manda Edy Mulyono, Brahmani Dewa Bajra https://creativecommons.org/licenses/by-nc/4.0
Preparation of chitosan-based composite films with GG/QSM addition and investigation of their properties
This study aims to produce chitosan (CH)-based composite films using CH, guar gum (GG), and quince seed mucilage (QSM) and to investigate the physicochemical, barrier, optical, mechanical, thermal, and microstructural properties of these films. CH-based composite films were fabricated by including three concentrations of GG and QSM (20–40%, v/v). Scanning electron microscopic analysis revealed that all composite films exhibited smooth and homogeneous surface morphologies, indicating good compatibility among the components. Fourier-transform infrared spectroscopy confirmed the formation of hydrogen bond interactions between constituent polymers. Differential scanning calorimetry demonstrated enhanced thermal stability in composite films relative to CH film. Optical property measurements indicated higher opacity values for all composite films compared to the CH film. Compared to the CH control film, the CH-GG-QSM1 composite film exhibits the lowest water solubility (WS) and water vapor permeability (WVP) values, while the CH-GG-QSM3 film exhibits the lowest moisture content (MC). Tensile strength (TS) of the CH-GG-QSM2 film increased by 14.58%, from 11.45 MPa to 13.12 MPa, while its elongation at break decreased by 3.28%, from 14.70% to 11.42%. At the same time, while the MC, WS and WVP values of the CH-GG-QSM2 composite film decreased compared to the CH film, it was determined that this composite film exhibited the best physicochemical properties. Strong linear correlations between physicochemical properties of composite films are determined using Pearson’s correlation analysis. These findings indicate that the produced CH-GG-QSM composite films possess enhanced WVP, thermal stability, and optical properties. Consequently, they can demonstrate significant potential for application as edible packaging materials, particularly for preserving fruits, vegetables, and food products.
chitosan, guar gum, quince seed mucilage, composite film, edible film
Copyright (c) 2026 Sevim Gürdaş Mazlum, Aslı Eda Erdoğan https://creativecommons.org/licenses/by-nc/4.0
Enhancing safety and prebiotic functionality of fresh amaranth sprout salad using low-concentration limonene pretreatment
Red amaranth sprouts are rich in nutrients and bioactive compounds that promote health. They are suitable for home growing or commercial production for use in fresh salads. In this study, red amaranth seeds were pretreated with limonene nano-emulsions at concentrations between 5 and 20 µL/mL to improve germination and enhance functionality. At 5 µL/mL, limonene had no negative effect on germination, with sprouts reaching an average length of 3.3 cm and showing a 96 percent germination rate. Higher concentrations reduced germination significantly. Microscopy showed that limonene at 5 µL/mL was absorbed and moved into stems and leaves, forming a thin surface film and encouraging vascular growth. This led to deeper red coloration, with anthocyanin content of 57.1 ∆A /100g and an a* value of 1.29, higher than the control. Sprouts also had increased phenolics at 53.7 milligrams GAE and flavonoids to 16.2 mg QE/100g, along with strong antioxidant activity. Nutritional content supported the growth of beneficial probiotics including Lactobacillus plantarum, L. acidophilus, and Bifidobacterium longum. Antibacterial activity was more effective against Gram-positive bacteria. This simple seed-soaking method provides a novel approach to producing bioactive-rich, high-quality sprouts that resist microbial contamination, support probiotic growth, and can be sustainably applied in industry using limonene from citrus peels.
Red amaranth sprouts; Limonene; Bioactive compounds; Prebiotic; Antibacterial
Copyright (c) 2025 Narumol Matan, Katthayawan Khunjan https://creativecommons.org/licenses/by-nc/4.0
Bioactive retention in 3D-printed strawberry snacks: Influence of fruit size and processing
Strawberries (Fragaria × ananassa Duch.) are rich in bioactive compounds and antioxidants, making them promising for functional food development. This study examined how fruit size (<15 g, 15–30 g, >30 g) affects the bioactive composition and antioxidant activity of fresh strawberries and three-dimensional (3D)-printed strawberry-based snacks using the “Albion” cultivar. Smaller fruits (<15 g) showed the highest total phenolic (134.02 ± 1.76 mg GAE/100 g) and anthocyanin contents (17.74 ± 0.26 mg Pg-3-Glc/100 g), with anthocyanins better retained in 3D-printed products (15.96 ± 0.30 mg Pg-3-Glc/100 g). Although 3D printing reduced anthocyanins by ~26%, antioxidant activity remained stable (DPPH–fresh: 295.73 ± 0.21 µmol TE/100 g vs. 3D-printed: 299.06 ± 0.21 µmol TE/100 g). A significant inverse correlation between pH and anthocyanins (r = –0.999, p = 0.02) emphasized acidity as a key factor in pigment stability. These results highlight the importance of fruit size and processing conditions for maximizing the nutritional value of 3D-printed functional foods.
strawberries; fruit size; bioactive compounds; 3D food printing; functional foods
Copyright (c) 2025 Boris Duralija, Anica Bebek Markovinović, Predrag Putnik , Ines Šoštarić, Dhika Prita Hapsari , Branimir Pavlić, Luna Maslov Bandić, Amin Mousavi Khaneghah , Danijela Bursać Kovačević https://creativecommons.org/licenses/by-nc/4.0
Zero-waste valorization of figs in fresh pasta
The zero-waste concept was applied to figs to fortify fresh pasta, using pulp and peels as new ingredients. Two percentages of figs were used, identified as Low (17.55%) and High (20.43%). Technological quality, sensory properties, and fibers were assessed on both control and fortified samples. An in vitro digestion was carried out to quantify the amount of released glucose. Results demonstrated that the addition of figs reduced the technological properties of pasta by increasing cooking loss, water absorption, and swelling index. Consequently, a worsening was also observed in sensory acceptability, above all after cooking. However, the new products remained fully acceptable at both concentrations (overall quality = 9.0 for the control, 7.38 for Low, and 6.5 for High). No differences appeared in terms of released glucose with respect to the control (around 2.7 mg/mL glucose released). Interestingly, a significant fortification in insoluble fibers was promoted from 15 in the control to much more than 20 mg/g in fortified pasta. The study demonstrates the complete waste-free production sequence to create healthier pasta. By conferring multifunctional added value, the zero-waste concept actively aligns with circular economy principles and fosters a resilient food future as a promising direction for industrial applications.
figs, by-products, sustainability, zero-waste, fresh pasta, fortified pasta
Copyright (c) 2025 Chiara Russo, Federica Moccia, Lucia Panzella, Amalia Conte, Matteo Alessandro Del Nobile https://creativecommons.org/licenses/by-nc/4.0
In vitro elucidation of the therapeutic applications of biosynthesized selenium nanoparticles using Saussurea costus root extract
Saussurea costus contains a variety of bioactive chemicals vital for biomedical use. The unique benefits of selenium nanoparticles (SeNPs) make them very desirable in various sectors. The emergence of green techniques employing ecological assets is a result of growing need for sustainable and environment-friendly nanomaterial synthesis. The aim of this investigation is to create green SeNPs by using root extract of S. costus and evaluate the therapeutic benefits of the generated SeNPs with those of S. costus extract. S. costus was processed with 90% ethanol, and analyzed by high-performance liquid chromatography. The biosynthesized nanomaterials were examined. In all, 15 compounds were detected in the extract, where rutin, chlorogenic acid, and coumaric acid were the most common molecules determined. The produced SeNPs had a characteristic peak at 275 nm, with a mean size of 73.7±0.7 nm. There is a characteristic pattern for SeNPs that could be observed through Fourier-transform infrared spectroscopy and X-ray diffraction analysis. SeNPs were found to have better anti-Helicobacter pylori impact than S. costus extract. The produced nanocrystals had an inhibition diameter of 30.7±0.2 mm and a minimum inhibitory concentration of 15.62±0.2 µg/mL. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) testing showed that SeNPs had a half-maximal inhibitory concentration (IC50) = 9.42±0.1 µg/mL. Furthermore, the prepared nanopar- ticles had a promising anti-inflammatory impact with IC50 = 8.33±0.4 µg/mL. The biosynthesized nanoparticles had a better alpha glucosidase level and alpha amylase level than S. costus extract. SeNPs showed promising anti- cancer activity against human epithelial cell line Caco-2 (a cell line originally derived from colon carcinoma). This was confirmed by analyzing cell cycle changes using flow cytometry. Collectively, SeNPs prepared from S. costus had in vitro multi-therapeutic functions to be used in the future pharmaceutical applications.
Saussurea costus; selenium nanoparticles; H. pylori; antidiabetic; anticancer; cell cycle
Copyright (c) 2025 Manal Almughamisi https://creativecommons.org/licenses/by-nc/4.0
Metabolomics and network pharmacology reveal antibacterial components and mechanisms in citrus herbs
This study evaluated the potential antibacterial activity and chemical profiles of four citrus herbs: Chenpi (CP), Qingpi (QP), Zhike (ZK), and Zhishi (ZS). The total flavonoid content was significantly higher in the QP extract compared to CP, as well as in the ZK extract compared to ZS. Additionally, the QP extract demonstrated stronger antibacterial activity than the CP extract with a minimum inhibitory concentration (MIC) of 2.5 mg/mL against both Bacillus cereus and methicillin-resistant Staphylococcus aureus (MRSA). Similarly, the ZK extract exhibited greater potency than ZS, exhibiting MICs of 1.25 mg/mL against B. cereus and 2.5 mg/mL against MRSA. Metabolomic analysis revealed variations in the concentration of chemical compounds among the four citrus herb extracts. Notably, (−)-quinic acid levels were significantly elevated in the QP extract compared to the CP extract. The ZK extract showed markedly higher concentrations of key flavonoids, including hesperidin, naringin, and hesperetin 7-O-neohesperidoside, relative to ZS. The upregulated accumulated metabolites in the QP and ZK extracts were analyzed using network pharmacology to predict their potential antibacterial targets against bacterial infections. Core targets associated with bacterial infections, including TNF, MMP2, and AKT1, were identified. These findings highlight citrus herbs, particularly QP and ZK, as promising antibacterial candidates.
Citrus herbs; antibacterial activity; metabolomics; network pharmacology
Copyright (c) 2025 Yan Li, Lu He, Yu Liang https://creativecommons.org/licenses/by-nc/4.0