This study investigates the effects of three different drying methods - sun drying, shade drying and oven drying at 55 °C. Some physical, structural and chemical properties of Ziziphus jujuba Mill. fruit before and after drying are evaluated. Freshly harvested jujube fruits from the Elazığ (Turkey) region are subjected to each drying method, and changes in surface hardness, moisture content and internal structure are analyzed. Shore A hardness measurements indicate a significant increase in fruit firmness over time, with oven-dried samples showing the highest values, followed by sun-dried samples. Fourier transform infrared spectroscopy reveals marked chemical transformations during drying, including reductions in OH stretching bands and shifts in CO and CH regions, reflecting moisture loss and modifications in sugars and polysaccharides. Weight loss calculations determine that approximately 60-65 wt% of initial mass is lost to reach a final moisture content of around 16-18 wt%. These structural and chemical changes influence the fruit's texture, rehydration ability and consumer acceptability. Drying kinetic modeling using two-term models for both oven and sun/shade drying demonstrates excellent fit (R2 = 0.9995), with oven drying showing a higher effective diffusion coefficient (Deff = 4.57 × 10-10 m2 s-1) than sun/shade drying (Deff = 7.96 × 10-11 m2 s-1), indicating more efficient moisture transport. Response surface methodology is employed to optimize drying conditions and evaluate mass loss over time. © 2026 Society of Chemical Industry.

Traditional petroleum-derived absorbent pads in meat packaging face critical limitations in sustainability, moisture management, and active preservation, failing to address microbial spoilage, lipid oxidation, and environmental pollution. With meat's high perishability due to exudate accumulation and microbial growth, there is an urgent need for biodegradable, multifunctional alternatives. Biopolymer-based absorbent pads, leveraging renewable materials (polysaccharides, proteins), and advanced structural designs, have emerged as promising solutions to bridge sustainability with enhanced preservation performance. This review systematically examines recent advances in biopolymer-based multifunctional absorbent pads for meat preservation, focusing on their structural innovations (films, hydrogels, aerogels, nanofibers) and fabrication strategies. It analyzes how designs like Janus layers, 3D porous networks, and electrospun cores enable directional fluid transport, high absorption capacity, and sustained release of bioactive agents (antimicrobials, antioxidants). The review also evaluates their applications in preserving various meats (pork, beef, chicken, fish) and critically discusses challenges in scalability, cost, and regulatory approval. Biopolymer-based absorbent pads exhibit synergistic functionalities: efficient exudate absorption isolates moisture to reduce microbial habitats, while integrated bioactive agents (essential oils, nanoparticles) inhibit pathogens and oxidation, extending meat shelf life. Advanced structures like aerogels and nanofibers enhance porosity and surface area, improving absorption, and bioactive delivery. Intelligent designs with pH-responsive indicators further enable real-time freshness monitoring. However, challenges persist, including high production costs, inconsistent performance under dynamic storage conditions, and limited large-scale manufacturing. Addressing these via optimized fabrication, safety validation, and functional integration will accelerate their transition from lab to industry, promoting sustainable meat packaging.

The effect of slightly acidic electrolyzed water on the quality and volatile components of rabbit meat during superchilling storage

Performance evaluation of a latitude adaptive dual collector solar dryer

In this study, an indirect forced convection solar cabinet dryer was developed and experimentally evaluated for drying red chili under Ethiopian climate conditions. Drying temperature, relative humidity, and mass loss of chili were measured at different sections of the dryer to investigate drying behaviour and system performance. Drying kinetics were analyzed using ten commonly applied thin-layer drying models to identify the most suitable model for describing the evaluated moisture removal characteristics. The results showed that the red chilies placed on the lower tray dried faster than those on the middle and upper trays due to higher drying air temperature and lower relative humidity near the collector outlet. The moisture content of chili was reduced from an initial value of approximately 80% (wet basis) to the safe storage level of 11-12% within 39-42 hours using the solar cabinet dryer, while open sun drying required about 72-75 hours. The page model provided the best fit to the experimental data. The average solar collector efficiency ranged from 48.2% to 66.01%, depending on solar radiation conditions. The average overall drying efficiencies of the solar cabinet chili dryer for the lower (tray 1), middle (tray 2), and upper (tray 3) were 24.79%, 23.10%, and 22.2%, respectively, compared to only 6.5% for open sun drying. The maximum drying rate was 0.35 kg/kg.h at Tray1. The solar cabinet dryer reduced the drying time by approximately 42 % as compared to open-sun drying. In a nutshell, the indirect solar cabinet dryer significantly improved drying rate, reduced drying time, and enhanced energy efficiency compared to traditional open sun drying. The results demonstrate the potential of the developed system as an effective and sustainable drying technology for chili processing, particularly for smallholder farmers in regions with similar climate conditions.

Fish is an important food source containing high quality proteins, vitamins and minerals. The spoilage of fish meat causes a huge economic loss at local and commercial level that can be minimized with efficient preservation. The demand of natural organic preservatives is increasing in recent years due to the hazardous effects of synthetic preservatives. Among the natural preservatives, essential oils in combination with chitosan have been proved a good edible meat preservative candidate. Consequently, we carried out our work to evaluate the preservative effect of garlic oil and chitosan, both solo and in combination, on refrigerated Rohu (Labeo rohita) meat by following two-factor factorial completely random design (CRD) experimental design. Garlic oil (0 & 1%) and chitosan (0 & 1%) in 2 × 2 interaction was applied on refrigerated fillets of Rohu meat. The methodology involved weekly evaluation of proximate composition, analyses of protein and fats degradation, and investigation of sensory and microbial attributes over a three-weeks preservation period. Results indicated that application of 1% garlic oil in combination with 1% chitosan improved preservation and shelf life of Rohu meat, sufficiently safe for human consumption, up to 14 days without exceeding safety limits of all parameters studied. Therefore, it is suggested that the combination of garlic oil and chitosan may be used as an alternate preservative in refrigerated conditions for Rohu fillets preservation and shelf life extension.

Abstract Lactococcus lactis is a safe lactic acid bacterium widely used in the food industry. This study aimed to develop an active edible coating by combining chia seed mucilage with different concentrations (0%, 1%, and 2%) of cell-free supernatant (CFS) from L. lactis PAN1 to improve the microbial and physicochemical stability of ostrich meat stored at 4 ± 1 °C for 10 days. The results showed that coatings containing 2% CFS significantly reduced total viable counts, psychrotrophic bacteria, coliforms, and fungi compared to uncoated samples. In addition, CFS-enriched coatings limited lipid oxidation, preserved color attributes, and improved sensory acceptability during storage. To translate these experimental findings into a predictive tool, a Support Vector Regression (SVR) model was developed to estimate key quality parameters as functions of treatment type and storage time, achieving Mean Absolute Percentage Error (MAPE) values ranging from 1.10% to 9.90%. Coliforms exhibited the highest prediction accuracy (MAPE = 1.10%), whereas total color difference ( ΔE ) showed the lowest accuracy. Overall, the combination of chia seed mucilage and postbiotic CFS represents a promising clean-label strategy for extending the shelf life of ostrich meat, while the SVR model provides a practical framework for rapid quality prediction in meat preservation systems. Graphical Abstract

Comparison of As, Cd, Cu, Fe, and Pb levels in dry cat foods containing different protein sources (poultry, fish, red meat) and in cats consuming these diets.

Abstract Global population growth and the rising demand for food have necessitated effective preservation techniques to prevent spoilage and ensure food security. Nitrite and nitrate salts are the most common methods used for meat preservation. However, their use presents a significant public health dilemma: under acidic conditions, these salts can be converted into the procarcinogenic, nitrosamines (NAs). The International Agency for Research on Cancer (IARC) classifies processed meat as carcinogenic to humans (Group 1). Many studies link their consumption to colorectal cancer (CRC), the third most common cancer worldwide and the eighth in Egypt, with an estimated incidence in Egypt of approximately 9.8 per 100,000 cases. The levels of NAs in processed meat differ widely, from being below detectable levels (< 1 μg/kg) in certain foods to thousands of μg/kg in others. Most existing studies on nitrosamine exposure rely on the Western market, creating a critical knowledge gap in the Egyptian market. This review bridges the gap by analysing residue levels especially in the Egyptian market and integrating these findings with a review of molecular toxicity mechanisms. Additionally, it provides a risk assessment that includes cumulative exposure from non-dietary sources and evaluates sustainable preservation alternatives.

Abstract In this study, waste commercial acrylic textile fibers composed of PAN-based copolymers were recycled into functional PAN nanofibers and subsequently coated with limonene using the plasma-enhanced chemical vapor deposition (PECVD) method to develop antibacterial, antioxidant, and UV-shielding food packaging materials. This approach demonstrates a facile and scalable strategy for the valorization of PAN waste into a feasible and industrially applicable novel packaging film. PAN nanofibers were fabricated by electrospinning and subsequently coated with poly(limonene) using plasma-enhanced chemical vapor deposition (PECVD) for different durations (10, 20, and 40 min). The structural, morphological, optical, and surface properties of the nanofibers were comprehensively characterized using Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), scanning electron microscopy coupled with energy dispersive X-ray spectroscopy (SEM–EDS), ultraviolet–visible spectroscopy (UV–Vis), and water contact angle measurements (WCA). FTIR and EDS analyses confirmed the successful deposition of poly(limonene) without altering the chemical integrity of the PAN substrate. SEM images revealed uniform, porous nanofibrous structures with increasing fiber diameter as the coating duration increased. UV–Vis analysis demonstrated enhanced UV-shielding performance, particularly in the UV-B and UV-C regions, while surface wettability measurements showed a significant transition from hydrophilic to hydrophobic behavior after coating. The functional performance of the nanofibers was evaluated by monitoring pH, color stability, antioxidant activity, lipid oxidation, and microbiological quality of coated chicken breast meat during 5 days of refrigerated storage. Limonene-loaded nanofibers significantly delayed microbial growth, reduced lipid oxidation, and enhanced antioxidant activity compared to the control. These results demonstrate that poly(limonene)-coated PAN nanofibers with an optimized coating duration are promising candidates for active food packaging applications aimed at extending shelf life and maintaining product quality.

Panax quinquefolius L. (PQ) is used extensively in healthcare and daily diets, requiring post-harvest drying for preservation and distribution. The effects of hot air drying (AD), vacuum drying (VD), microwave drying (MD), freeze drying (FD), sun drying (SUD), and shade drying (SHD) on the physicochemical properties of PQ were examined, and the volatile organic compounds (VOCs) were analyzed using electronic nose (E-nose), gas chromatography-ion mobility spectroscopy (GC-IMS), and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). MD had the lowest unit energy consumption, and FD preserved the color and structure of fresh PQ. VOCs analysis showed terpenes, aldehydes, alcohols, acids, and esters as major volatiles. The GC-IMS results showed that MD had the highest VOC content, while the GC-MS results suggested that SUD and SHD had the highest VOC content. Both sets of results indicated that FD had the lowest VOC content. Furthermore, 27 differential VOCs were screened, and five key flavor VOCs and two flavor-contributing VOCs were selected by calculating the relative odor activity value (ROAV). Aldehyde compounds (3-methylbutanal, hexanal, and (E)-2-octenal) exhibit higher concentrations and ROAV among all flavor compounds, potentially indicating their greater contribution to flavor formation. This study provides a basis for selecting drying methods for PQ based on product quality and flavor. PRACTICAL APPLICATIONS: This study discusses the effect of different drying treatments on the physicochemical properties, volatile components, and flavor. The finding provides an important basis for selecting a suitable drying method for PQ and confirms that combining GC-IMS with GC-MS is a suitable approach for comprehensive flavor analysis.

Despite the growing concern over per- and polyfluoroalkyl substances (PFAS) exposure in companion animals, dietary intake through commercial pet food remains poorly characterized. In this study, we conducted a comprehensive analysis of 100 commercially available pet food products for dogs and cats in Japan, encompassing both dry and wet types, to quantify 34 target PFAS compounds. PFAS were frequently detected, with concentrations varying by food type, ingredients, and country of origin. Fish-based products contained elevated levels of perfluorooctanesulfonic acid (PFOS), perfluoroundecanoic acid (PFUnDA), and perfluorotridecanoic acid (PFTrDA), and regional patterns suggested the influence of Asian-specific PFAS sources such as F-53B. Hazard quotient (HQ) assessments based on EFSA tolerable weekly intakes indicated that average HQs exceeded 1 for both dogs and cats in several products, signaling potential health risks. However, due to the lack of species-specific toxicokinetic information for dogs and cats, the EFSA-based risk characterization presented here should be interpreted as a preliminary assessment. Although dry food had higher PFAS concentrations when converted to feeding amounts, estimated exposure was higher for wet food due to higher consumption. These findings provide the first evidence of ingredient-driven and country-of-origin-dependent PFAS contamination in pet food. Fish used as ingredients are a significant source of exposure to PFAS. They also highlight the urgent need for regulatory oversight and toxicological evaluations specific to companion animals. These animals serve as vulnerable populations and as sentinels of human co-exposure in domestic environments.

Experimental performance of heat pump batik dryer with closed-loop airflow system

Structural stability and antibacterial activity of gelatin/zein composite films loaded with thirteen-spices essential oil for chilled pork preservation

The growing demand for sustainable food preservation drives interest in edible nanoemulsions encapsulating bioactive compounds. This study developed casein-lecithin-based nanoemulsions combining carvacrol (CV)-a compound with potent antimicrobial and moderate antioxidant activity-with vitamin E (VitE)-a powerful antioxidant-as multifunctional food coatings. Three formulations were prepared via homogenization: NE-CV (2% CV), NE-VitE (2% VitE), and NE-CV/VitE (1% each). Physicochemical characterization revealed monomodal size distributions (22.7-57.7 nm), with successful encapsulation confirmed by FTIR. NE-CV/VitE exhibited intermediate particle size (34.4 nm) and zeta potential (-19.8 mV). Antioxidant activity followed NE-VitE > NE-CV/VitE > NE-CV, with the co-encapsulated system preserving VitE's radical scavenging (EC50 10.76 µL/mL, DPPH). Remarkably, NE-CV/VitE demonstrated enhanced antibacterial activity against E. coli, requiring half the CV concentration (0.07 mg/mL) versus NE-CV alone (0.15 mg/mL), while maintaining CV dose-dependent activity against S. aureus (0.30 mg/mL). Nanoencapsulation significantly reduced CV cytotoxicity in human lymphocytes at concentrations up to 50 μg/mL (48.8% cytostasis vs. 58.9% for free CV), with no genotoxic effects observed within this range, while preserving full bioactivity. In fresh minced pork over 6-day refrigerated storage, NE-CV/VitE coating maintained pH stability (5.65-5.75), preserved red color (a* values 6.24 vs. 4.99 uncoated), reduced lipid oxidation (TBARS 0.74 vs. 0.82 mg MDA/kg), and achieved a 99% reduction (2-log) in total viable counts versus uncoated controls. The CV/VitE co-encapsulated nanoemulsion represents an integrated, safe, and effective multifunctional preservation technology with synergistic antimicrobial enhancement and uncompromised antioxidant protection, offering a natural alternative for comprehensive food quality preservation.

A pH-sensitive film with synergistic photothermal antibacterial and antioxidant functions for pork preservation and visual quality alert.

Antimicrobial mist pretreatment for enhancing superheated steam efficacy in inactivating Enterococcus faecium NRRL B-2354 on dry food processing surface.

A Brief Overview of Sustainable Food Drying Technologies: An Approach to Sustainable Development Goals

Developing sustainable and edible active packaging materials is critical to mitigate microbial contamination and enhance food safety. This study developed a biodegradable and edible active film incorporating green-synthesized silver-zinc oxide nanocomposites (Ag/ZnO NCs) entrapping cinnamaldehyde (Ag/ZnO–N) in a food-grade alginate matrix for preservation of chilled chicken meat. The Ag/ZnO–N exhibited antibacterial activity against multi-drug-resistant (MDR) enteroaggregative Escherichia coli, Salmonella spp., and methicillin-resistant Staphylococcus aureus, with a minimum inhibitory concentration and minimum bactericidal concentration (MBC) of 7.80 and 62.50 µg mL−1, respectively. UV-vis and Fourier-transform infra-red spectroscopic analyses confirmed nanoparticle formation and cinnamaldehyde entrapment, while X-ray diffraction and scanning electron microscopy revealed polycrystalline morphology with reduced lattice crystallinity. The NCs exhibited minimal cytotoxicity to Vero cells (83.35% viability at 10−5 mg mL−1). Alginate (5%) films incorporating Ag/ZnO–N at MBC levels demonstrated enhanced surface roughness by atomic force microscopy, functional group integration, and potent antioxidant capacity (74.50 ± 0.14% ABTS˙+ and 8.38 ± 1.18% DPPH radical scavenging). The films were non-inhibitory to commensal microflora and exhibited significant antibacterial efficacy against MDR pathogens. In an ex vivo study on vacuum-packed chicken meat stored for 15 days under chilling conditions, the film significantly (P < 0.05) reduced aerobic plate, psychrotrophic, E. coli, and S. aureus counts, while Salmonella spp. were undetected. Lipid oxidation remained negligible and inductively coupled plasma mass spectrometry confirmed the absence of Ag+ and Zn2+ migration. These findings demonstrate that alginate-Ag/ZnO–N film offers a safe, edible, functional, and environmentally sustainable biomaterial platform for meat preservation, supporting circular bioeconomy-driven food systems.

This study aimed to evaluate the effects of two drying methods on the physicochemical and microbiological quality of Octopus vulgaris. Samples were dried using sun drying (SD) at 28 ± 0.75 °C and convective air drying (CAD) at 30 ± 0.12 °C. Drying and rehydration kinetics were investigated. Physicochemical analyses included pH, water activity (aᵥ), color parameters, total volatile basic nitrogen (TVB-N), and trimethylamine (TMA), while microbiological quality was assessed through total viable count (TVC) and yeast and mold (YM) enumeration using standard methods. Quality attributes of the dried products were analyzed and compared using analysis of variance (ANOVA). CAD resulted in a significantly higher drying rate, whereas no significant differences were observed in rehydration behavior between the two drying methods. Drying led to the inhibition of yeasts and molds in both treatments, while lower total viable counts were observed in CAD-treated samples. TVB-N content increased after drying, from 5.1 ± 1.2 mg N/100 g in fresh samples to 6.0 ± 0.59 and 9.46 ± 1.81 mg N/100 g in CAD- and SD-treated samples, respectively. A similar trend was observed for TMA levels. Sun-dried octopus exhibited higher total color difference (ΔE) and browning index (BI) values, indicating more pronounced color changes and intensified non-enzymatic browning reactions. Overall, low-temperature convective air drying at 30 °C appears to be a suitable method for preserving the quality of dried octopus.