Extending bananas shelf life by dsRNA mediated interference of ethylene synthesis.

Grape pomace as a natural preservative: Metabolomics insights into lipid oxidation inhibition and flavor stability in beef.

Edible and biodegradable films: Innovations, challenges and future prospects for sustainable seafood preservation

Photodynamic-Nano synergistic strategies for food preservation: Mechanisms, applications, and safety challenges.

Sustained-release composite films incorporated with rosemary (Rosmarinus officinalis L.) essential oil: Characterization, release kinetics and application for cheese preservation

pH-driven dual sensing: A single fluorescent probe for real-time food spoilage tracking and microfluidic sorting of acid-producing bacteria.

New H2S colorimetric probe based on aggregation of poly(allylamine) grafted by perylene diimide radicals: mechanism and application in analysis of sulfur-containing protein spoilage.

Structure-process-quality interactions in rice noodles: Implications for texture, stability, and shelf life

Time-resolved dual nanozyme colorimetric array for antioxidant fingerprinting and beverage shelf-life assessment.

Nanostructured smart packaging: Bridging active functionality with intelligent sensing

Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melanin.

Exploring the efficiency of chitosan-based edible coatings with essential oils in enhancing fish preservation: A systematic literature review

Enhancement of lamb meat quality and shelf life through a novel edible coating incorporating Lallemantia iberica mucilage and probiotic cell-free supernatant (CFS)

Cooked meat products, particularly ham, are widely consumed, and reducing nitrite levels has become a priority due to health concerns and regulatory pressure. This study evaluated the microbiological safety, technological performance, physicochemical properties, and sensory attributes of whole cooked ham formulated with reduced nitrite (from 150 to 80ppm) during shelf life. Microbiological analyses were conducted every 15days, including total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, Staphylococcus aureus and Escherichia coli. TVC and LAB remained below the safety threshold (<104CFU/g), while all other parameters were below detection limits. Sulphite reducing Clostridium spores, Salmonella spp. and Listeria monocytogenes were absent from all samples. Challenge testing with L. monocytogenes and Clostridium sporogenes was performed to assess the product's ability to inhibit pathogen growth under simulated storage conditions (up 35 and 90days, respectively) and temperature abuse conditions (8°C). The reduced-nitrite ham formulation effectively inhibited the growth of C. sporogenes and delayed the growth of L. monocytogenes. Technological assessments included colour measurements, water retention capacity, and texture profile analysis (TPA), with no significant differences observed between the standard and nitrite reduced formulations (P>0.05). Physicochemical parameters such as pH (6.0-6.2), water activity (aw, 0.9669-0.9482), and residual nitrite content (4 to 1mg/kg) were evaluated at 0, 45 and 90days. These findings demonstrate that reducing nitrite levels to 80ppm can ensure the product safety and quality, as evidenced by stable physicochemical properties and the preservation of sensory characteristics such as appearance, odour, texture, and flavour.

Fermentation improves food safety, shelf life, sensory attributes, and bioactivity by harnessing the enzymatic actions of various microbes. Rusip is a traditional Indonesian fermented anchovy product that undergoes spontaneous fermentation driven by indigenous microorganisms. However, its microbial dynamics and functional potential are not well understood. The aim of this study was to examine the physicochemical properties of rusip during fermentation and used a metagenomic approach to characterize bacterial succession and predict microbial functions. The results showed that fermentation significantly altered rusip's biochemical composition, increasing titratable acidity, TVBN, soluble protein, and key amino acids (glycine, arginine, and lysine), as well as beneficial fatty acids, such as methyl myristate and methyl cis-11.14-eicosadienoate. Microbial analysis revealed a shift toward halophilic and salt-tolerant bacteria, particularly Tetragenococcus halophilus and Salinivibrio kushneri, as well as a reduction in microbial diversity. Functional predictions showed enrichment in metabolic pathways related to amino acid metabolism, steroid degradation, and aromatic compound breakdown. This indicates microbial contributions to flavor development and bioactivity. In conclusion, these findings underscore the pivotal role of microbial metabolism in shaping rusip's nutritional and sensory qualities and provide a scientific foundation for enhancing traditional fermentation processes through targeted microbial management in future research and food production practices.

Performance assessment of a predictive microbiology framework for Listeria monocytogenes growth in dry-cured fish

How to elevate the shelf-life of minor grains rich in unsaturated fatty acids: From rancidity mechanism to stability strategies.

Cold plasma-modified goat milk casein/Chinese yam polysaccharide/chitosan composite films: Structural, functional, and preservative properties for fresh pork.

Antioxidant mechanism of indole-Maillard reaction products in hot-pressed flaxseed oil: a combined experimental and theoretical approach.

Progress on the addition of exogenous lipids to surimi: A review.