Establishment of a screening method for potential allergens and assessment of the allergenicity of Chlorella variabilis.

Bioconversion of sludge waste by black soldier fly (Hermetia illucens) larvae: A review of the potential use of food and beverage industry sludge as a rearing substrate

Grasp strategy-driven design of soft robotic grippers for food industry applications

Biofilm formation and intra-pulsotype variability of Listeria monocytogenes at temperatures relevant to food processing environments.

Evaluation of carotenoid bioaccumulation in black soldier fly, Hermetia illucens (Diptera: Stratiomyidae), and its influence on nutritional characteristics and antioxidant capacity.

Optimization of enzyme-assisted ultrasound extraction of polysaccharides from wild sotol (Dasylirion wheeleri) plants using response surface methodology

Recent advances in edible robotics and edible electronics offer great potential for novel forms of culinary art with enriched and multisensory dining experiences. However, these technologies have yet to reach our tables as truly palatable food items, mainly due to prioritized effort in functionality over flavor, lack of consistency, and use of materials that are not readily available to chefs. In this work, we gastronomically revisited two edible technologies, an edible pneumatic actuator and an edible battery, to enhance their palatability while preserving their intended functionalities. We validated these novel food items in the form of a three-tier robotic cake (RoboCake), featuring animated gummy bears and edible batteries that power decorative LED candles. RoboCake was exhibited at the 2025 World Expo in Osaka, Japan, enabling us to conduct a large-scale survey to assess consumer understanding and perception. The survey results revealed overall positive impressions and a strong willingness to eat robotic food, suggesting substantial potential for these edible technologies in gastronomy, hospitality, and food industries.

Nanostructured smart packaging: Bridging active functionality with intelligent sensing

Enhancing gelatin-based films and coatings for food packaging: The role of novel technologies in extending shelf life.

Microwave-assisted subcritical water extraction (MASWE) was utilized as an eco-friendly and efficient method to extract polyphenol-rich compounds from pistachio industry waste (PIW), which is often underused despite its rich phenolic content. The extraction process was optimized using the Box-Behnken design (BBD), achieving optimal conditions at 40bar, 170°C, and 4 min. These conditions resulted in a total phenolic content (TPC) of 281.55mg gallic acid equivalent per gram extract (GAE/gext), a DPPH radical scavenging activity of 3.96mmol Trolox equivalent per gram extract (TE/gext), and an extraction yield of 45.8%, outperforming conventional methods. The extract's composition was analyzed using LC-MS, identifying anacardic acid and galloylquinic acid as major components, with some flavonoids present. The MASWE method effectively produced extracts with considerable antioxidant activity, and its environmental impact, measured by green metrics, validates its sustainability and efficiency, highlighting its enormous potential for environmentally friendly industrial use in the food industry.

Application of Acheta domesticus powder in food: impact on sensory, rheological, and functional properties

High-moisture extrusion modifies texture and improves nutritional value of sunflower meal-pea protein meat analogues

• Evolved resistant variants of L. monocytogenes EGD-e emerged under antibiotic stress • Ciprofloxacin resistant variants displayed cross-protection to heat in skimmed milk • Mutations in genes related to antibiotic target and efflux pumps are involved • Mutation in stress response genes seems to be related to oxytetracycline resistance • Mutations in cell wall-related genes are suggested to increase thermoresistance The extensive use of antibiotics in primary production has promoted the emergence of resistant bacteria. Due to cross-protection phenomena, these antimicrobial resistant (AMR) bacteria may also withstand food preservation treatments applied in the food industry. This study aimed to evaluate the emergence of resistant variants (RVs) of Listeria monocytogenes EGD-e after prolonged exposure to antibiotics (amoxicillin, ciprofloxacin and oxytetracycline) based on adaptive laboratory evolution assays. RVs were selected by determining the minimum inhibitory concentration, then characterized phenotypically against heat treatments (58 °C/ 20 min) and genotypically to identify mutations responsible for changes in thermoresistance. Five ciprofloxacin RVs (Lm Cip1-5 ) and one oxytetracycline RV (Lm Oxy ) were obtained. Several ciprofloxacin RVs showed greater thermoresistance in McIlvaine buffer (pH 7.0) than the parental strain, also observed in skimmed milk (pH 6.8). Mutations identified in codY (Lm Oxy ) and fepR and parC (ciprofloxacin RVs) are likely responsible for the antibiotic resistance. Moreover, mutations in genes linked to cell wall biosynthesis ( rml ), metabolism and RNA or energy processing (e.g., cshA, atpA2, lmo2794 ) may contribute to increased thermoresistance. These findings highlight the interaction between AMR and cross-protections mechanisms, and the potential risk posed by AMR bacteria in the food chain, which could compromise the traditional preservation methods.

• Phycocyanin stability is enhanced by forming complexes with zein and resveratrol. • PZR-3:1 shows stability with ∆E reduced by 28.4% after heating at 90°C for 15 min. • PZR-3:1 shows stability with ∆E reduced by 81.3% after 14 days of light exposure. • Hydrogen bonds and hydrophobic interactions drive the formation of the complex. • The complex offers a natural solution for stabilizing PC in food applications Phycocyanin is a natural pigment with significant antioxidant properties, but its instability under heat and light limits its applications in the food industry. This study aims to enhance the thermal and light stability of phycocyanin by forming complexes with zein and resveratrol (PC-Zein-RES). PC-Zein-RES complexes (PZR-5:1, PZR-3:1, and PZR-1:1) were prepared using an antisolvent precipitation method with a fixed PC-to-Zein mass ratio of 1:1 and varying resveratrol concentrations (5:1, 3:1, and 1:1 w/w). The complexes were characterized by particle size and zeta potential analysis, fluorescence spectroscopy, Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction. Our results show that the incorporation of resveratrol significantly reduced the average particle size to 86.94−93.75 nm by 23.7%-29.2% decrease and improved structural compactness. PZR-3:1 exhibited improved stability, with ∆E reduced by 28.4% after heating at 90 °C for 15 min and by 81.3% after 14 days of light exposure. Instrumental analysis showed that strong hydrogen bonding and hydrophobic interactions occurred among phycocyanin, zein, and resveratrol, leading to the formation of a protective matrix that preserved the chromophore structure. The PC-Zein-RES complex provides a more robust protective system for phycocyanin, making it suitable for applications in plant-based beverages and dairy alternatives, where pigment stability is essential. This study presents a novel approach to stabilizing natural pigments, which can enhance the shelf-life and sensory quality of clean-label food products.

Carbon dots probes: Structural & functional insights towards emerging food and agricultural applications

Varietal differences in flavor, stability, and functional components analysis of fried red and green Huajiao oils

Properties of agar aerogels: Effect of concentration and ageing time.

Investigating sustainable and renewable sources of carbon quantum dots for utilization in food packaging systems: A review

Hydration kinetics and thermodynamics of improved cowpea (Vigna unguiculata L. Walp.) hybrids: Application of machine learning over classical models

• Sustainable e-nose systems enhance real-time monitoring of meat and seafood freshness • Metal oxide nanostructures and biodegradable sensors reduce environmental impact • AI and machine learning improve the detection of VOCs in spoilage assessment • Integration with IoT and smart packaging enables non-invasive freshness evaluation • Case studies show e-nose systems can reduce food waste and improve shelf-life control • Self-powered and MEMS-based sensors lower energy consumption in food quality monitoring Electronic nose (e-nose) sensor arrays have emerged as a crucial technology for meat and seafood preservation through their ability to detect volatile organic compounds (VOCs). The growing need for sustainable food preservation methods has driven significant developments in this field, particularly focusing on environmental responsibility and economic viability. This review examines recent innovations in e-nose technology, focusing on sustainable materials and energy-efficient designs. It analyzes developments in sensing materials, including metal oxide semiconductors and biodegradable components, along with energy-efficient innovations such as self-powered sensors and optimized arrays. The study also evaluates the integration of e-nose systems with spectroscopic methods, biosensors, and sustainable cloud computing solutions, supported by machine learning algorithms. The review reveals significant advancements in sustainable e-nose technology, demonstrating improved detection accuracy while maintaining environmental responsibility. Integration with complementary technologies has enhanced comprehensive quality assessment capabilities. Case studies in meat and seafood preservation showcase the technology's potential for reducing food waste and improving monitoring efficiency. While challenges remain in optimizing sensor selectivity and stability for low-concentration VOCs, ongoing developments in sustainable materials and energy-efficient designs indicate promising future applications in food preservation practices. These innovations contribute to both environmental sustainability and economic feasibility in the food industry.