Textural Properties Research Articles

EXPRESS: Strategic Patent Disclosure: Unraveling the Influence of Temporal Preferences

We examine how the temporal preferences of a firm’s management and shareholders affect the textual properties of patent documents. We argue that low patent readability decreases imitation concerns due to lower information disclosure but increases concerns of patent invalidation or litigation. These concerns are likely to materialize at different points in time, implying that decision-makers with different time horizons prefer different levels of patent readability. Building a theory on the time horizon of institutional owners and CEOs, we hypothesize a positive relationship between institutional ownership and textual readability of patent documents. Our analysis of over 200,000 US patents provides empirical support for our theoretical contentions. Our findings suggest that the temporal preferences of firms’ decision-makers influence not only the extent of innovation activities but also the way in which firms craft and disseminate information about such activities.

Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers’ chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as “softness”, “pleasant color”, and “good appearance” positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers.

Soil nematode communities differ across long-term land-use intensities in relation to soil physical, chemical, and biological parameters

Soil disturbance, reduced crop diversity, and decreased residue in intensively managed systems can negatively impact soil biological communities and soil health. This study examined the impact of long-term (>20 years) low- (forest, grassland), medium- (diversified annual cropping), and high-intensity (annual cropping, frequently to potatoes) land-use on soil nematode communities and soil health in 59 sites across Prince Edward Island, Canada. Soil samples (0–15 cm) were collected at five locations per site and analysed for soil biological (nematode communities, respiration, soil organic matter, permanganate oxidizable carbon (POXc), soil protein), chemical (pH, N, soil N supply, extractable nutrients), and physical (bulk density, texture) properties. Soil pH and extractable nutrients were lowest in the low-intensity sites, while total C and C:N ratios were highest and decreased with increasing land-use intensity (low > medium > high). Soil respiration, POXc, and protein were lowest for high-intensity sites. Low-intensity sites had greater nematode Shannon diversity and richness, and higher maturity and structure indices than the medium- and high-intensity sites ( p < 0.05), signifying a more structured nematode community. Nematode communities from the high-intensity sites were more degraded and had significantly higher basal indices compared to the low- and medium-intensity sites. At the trophic level, the low-intensity system had higher numbers of omnivores and lower abundance of bacterivores. These differences in nematode trophic composition may result in differences in ecosystem function, including nutrient cycling and biological control.

A comprehensive analysis of the structural, textural, and nanomechanical properties of sol–gel synthesized TiO2, Al2O3, and SiO2 nanoparticles

A comprehensive analysis of the structural, textural, and nanomechanical properties of sol–gel synthesized TiO2, Al2O3, and SiO2 nanoparticles

ZnO with Different Morphologies Sensitized by Metalloporphyrins as Catalysts for H2 Production by Water Splitting Under Sunlight.

In this work, zinc oxide with different morphologies and textural properties were prepared and sensitized with metalloporphyrins (MPs) aiming to improve its solar energy harvesting capability for H2 production by water splitting under sunlight (a 300 W Xe/Hg lamp). An anionic iron(III)porphyrin and a cationic manganese(III)porphyrin were immobilized on different ZnO solids predominantly by electrostatic interactions. In general, the prepared MP-free ZnO solid yielded modest catalytic results which had apparently no direct correlation with their textural properties or morphology. On the other hand, when these ZnO solids had iron or manganese porphyrin sensitizing them, their catalytic performances changed and a superior yield towards H2 production was observed in comparison to the pure ZnO solids, making evident the synergy achieved between these two components (ZnO and metalloporphyrins) for the prepared solids. It was also observed that the metalloporphyrins and the respective free-base ligand suffered redox reactions when used as homogenous catalyst in this reaction, which could influence their performances as catalysts. The same was not observed in the solids containing immobilized MP, suggesting some protective effect of the ZnO solids on the MP complexes upon immobilization probably due to interaction of the complexes with the ZnO matrix.

Enhancing performance through friction welding of dissimilar aluminium 2014 and 7075 hybrid metal-matrix composite: insights into material characterization, crystallographic texture, and mechanical properties

Abstract Welding high-strength, age-hardenable aluminium alloys from the 2XXX and 7XXX series poses challenges when using fusion-based welding processes. Common issues such as hydrogen porosity, hot cracking, stress corrosion cracking, and solidification cracking can lead to a reduction in mechanical properties due to the loss of strengthening precipitates and alloying elements. Consequently, friction stir welding (FSW) has emerged as a promising solid-state welding technique for joining dissimilar aluminium alloys and composites, particularly in aerospace applications where a combination of strength, corrosion resistance, and other desirable properties is required. This study investigates the FSW of dissimilar aluminium alloys, specifically AA2014 and a hybrid metal-matrix composite of AA7075 reinforced with silicon carbide and graphite particles. The microstructural and mechanical properties of the welded joints were characterized, revealing an average grain size of 2.39 μm ± 1.2 in the stir zone (SZ). A high angle grain boundary volume fraction of 47.25% was observed in the SZ, compared to 2.01% in the AA7075 composite and 15.03% in the AA2014 base metal. The presence of shear textures and the distribution of cube, S, and H textures indicate a homogeneous mixing of the base materials and a high shear strain rate during welding. The hardness of the SZ increased by 13%, and the ultimate tensile strength, yield strength, and elongation of the joint were measured at 251 MPa, 183 MPa, and 6.44%, respectively. The flexural strength of the joints improved significantly, with the CW13 sample showing a 67% increase compared to CW1. The dissimilar joint CW13, welded at 12.5 mm min−1, achieved a maximum joint efficiency of 95%.

Correlation Analysis of Subjective and Objective Texture Properties: Color and Heterocyclic Amine Content of Grilled Chicken Breast Fillet

The present study discusses the technofunctional properties (color, texture) of grilled chicken with both objective (colorimeter, texture profile) analysis and subjective (sensory) analysis. Besides them, the total content of potentially carcinogenic heterocyclic amines (HCAs) was also monitored by the applied grilling time–temperature combinations. The same samples were analyzed during the heat treatment of chicken breast samples for 5–15 min at 150–230 °C on an electric contact grill. The grilling variables included the effect of skin cover. Among the structural parameters, hardness exhibited a significant difference between the groups of skin-covered and not-covered ones, and in this case, a linear connection was also found with the time and temperature values, respectively. The structural parameters obtained by sensory and instrumental analysis were compared to each other. In addition, the structural parameters were compared to the color ones (sensory, color according to the CIELAB system: brightness, redness, and yellowness) and to the total HCA content. In the case of closed grilling, sensory-evaluated parameters such as juiciness and tenderness showed a strong negative correlation to instrumentally measured hardness (R = −0.879; −0.749) and chewiness (R = −0.872; −0.718) due to the water loss from the increase in grilling temperature and time. The total HCA content positively correlated to chewiness (R = 0.789). The sensory color parameter and the brightness had a strong connection with juiciness (R = 0.738; 0.723), hardness (R = −0.795; −0.706), and chewiness (R = −0.843; −0.818); redness showed positive correlation to cohesiveness (R = 0.764) and chewiness (R = 0.829). Accordingly, juiciness and chewiness showed a connection to the total HCA levels, which makes it possible to carry out further research on instrumental and sensory parameters that may predict the formation of hazardous amounts of carcinogenic heterocyclic amines.

Tailoring Natural and Fly Ash-Based Zeolites Surfaces for Efficient 2,4-D Herbicide Adsorption: The Role of Hexadecyltrimethylammonium Bromide Modification

Global development has led to the generation of substantial levels of hazardous contaminants, including pesticides, which pose significant environmental risks. Effective elimination of these pollutants is essential, and innovative materials and techniques offer promising solutions. This study examines the modification of natural zeolite (clinoptilolite) and fly ash-based NaA and NaX zeolites with hexadecyltrimethylammonium bromide (CTAB) to create inexpensive adsorbents for removing 2,4-dichlorophenoxyacetic acid (2,4-D) herbicide from water. Detailed characterization of these materials was performed, along with an evaluation of the effects of pH, contact time, temperature, and initial 2,4-D concentration on their sorption capacities. The modified samples exhibited significant changes in elemental composition (e.g., reduced SiO2 and Al2O3 content, presence of Br) and textural properties. The adsorption of the pesticide was found to be an exothermic, spontaneous process of pseudo-second-order kinetics and was consistent with the Langmuir model. The highest sorption capacities were observed for samples modified with 0.05 mol L−1 CTAB, particularly for CliCTAB-0.05.

Effect of processing conditions on rheology, texture, and microstructure of paneer

There is an increasing demand for fresh cheese varieties such as paneer because they offer ease of production, and time savings. Studies have been conducted on understanding the impact of milk composition on paneer quality, but there is no study on the effect of processing conditions on textural, rheological, and structural properties. To improve understanding of the impacts of processing on the quality attributes of paneer, six different samples were prepared in triplicate using two milk pre‐heat treatments (90°C/no hold or 90°C/10 min), and three coagulation temperatures (CT‐70, 80 or 90°C). Extensive interactions were observed between β‐lactoglobulin and κ‐casein at higher CT. An increase in G′ and G″ values of paneer was observed at 90°C CT. Formation of dense protein networks with less porous structure was observed at higher CT. These findings show that coagulation temperature is critical for control of the physicochemical properties, and quality of paneer.

Areas of maximum intensity of avalanche formation in the Greater Caucasus associated with large anomalies of temperature and humidity regime

The purpose of this paper is to substantiate the geographical boundaries of areas which are distinguished in the Greater Caucasus by the intensity of avalanche formation at the large-scale hydrometeorological anomalies and can be classified as “epicentres” of the avalanche activity. For the period of snow avalanche observations in the Caucasus in the 20th century, the Nature did twice demonstrate “experiments” in the winters of 1975/76 and 1986/87, during which especially intensive releases of avalanches occurred in the same areas of the southern macro-slope of the Central Caucasus. This work is an effort to answer the question ‒ why the main impacts of the snow disasters occurred within the boundaries of the same territories. The results of the analysis show that the highest intensity of avalanche activity is observed in those areas where three factors of avalanche formation are simultaneously realized: a big number of large avalanche catchments, including ancient glacial cirque zones (corries); high snowiness; types of snow favourable for the mass releases of especially strong avalanches. In the Caucasus, these criteria are met by the usually identified watershed zone of the Main Caucasus Range and, as the analysis showed, the territory of mountainous Georgia in the Inguri River basin (with tributaries of the Nenskra, Nakra, Mestia-Chala, Dolra, Mulkhura rivers), as well as the upper reaches of the river Kodori (Abkhazia). According to the USSR Glacier Inventory (1986), up to 80% of the corrie relief forms of the southern macro-slope of the Caucasus are concentrated in the basins of the Inguri and Kodori rivers, many of which are centres of origin of especially strong avalanches. The high snowiness of this territory, as compared to neighbouring areas, is conditioned by the influence of the orography and the climate effect, that is seen on the map of the solid precipitation distribution in the Atlas of Snow and Ice Resources of the World (1997). Only in this sector of the Greater Caucasus is there a kind of “peninsula” of high snowfall extending for tens of kilometers towards the moisture-bearing airflows from the Black Sea. Temperature conditions in the zone of increased snow accumulation are the factor contributing to the avalanche formation, which is manifested in its structural, textural and strength properties.

Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate

The complexity of the chocolate matrix leads to it having characteristic rheological properties that may pose difficulties for its industrial manufacture. Many factors influence the flow behaviour of chocolates, such as raw materials, the amount of fat, the moisture content, particle-size distribution, the concentration of emulsifiers, or manufacturing conditions, among others. This study focusses on the rheological properties of an industrially manufactured chocolate with a 48% cocoa content, and the effect caused by the addition of two emulsifiers (soya lecithin and polyglycerol polyricinoleate (PGPR)) on the rheological properties. In the case of lecithin, a clear effect has been observed on the plastic viscosity and the yield stress. Plastic viscosity decreases until a concentration of 0.6% lecithin is reached, and thereafter remains relatively constant, while yield stress increases over the studied range. This effect is not observed when PGPR is used as the emulsifying agent. In this case, a small concentration of PGPR decreases the yield stress. Thixotropy was determined using the Casson model, and its behaviour was found to be similar to that of plastic viscosity with respect to changes in the PGPR and lecithin concentrations. Textural determinations were also carried out, relating the rheology characteristics to the texturometry.

An analysis of the textural properties of activated carbons obtained from biomass via the LBET, NLDFT and QSDFT methods

This article presents the unique research results of the comprehensive analysis of the porous structure of activated carbons obtained from biomass waste materials from the wood industry during activation in an air atmosphere. The porous structure was analysed on the basis of nitrogen and argon adsorption isotherms via complementary multi-method analysis, i.e. the new numerical clustering-based adsorption analysis, the non-local density functional theory and the quenched solid density functional theory methods. The analytical results for the prepared activated carbons were compared with analogous results obtained for commercial activated carbon. On the basis of the conducted studies it has been determined that the new numerical clustering-based adsorption analysis method gives credible and valuable information on the textural properties of activated carbons which are in strict correlation and mutually complement with the results of the analysis with the use of the quenched solid density functional theory method. The research results obtained in this paper, it has also been shown that from waste materials of the wood industry, in a relatively cheap and cleaner production process, it is possible not only to obtain carbonaceous materials almost comparable to commercial activated carbon, but also to manage the waste in accordance with the principles of a closed-loop economy and sustainable development. The paper pays also attention to the often overlooked economic and ecological aspects, which should nevertheless be taken into account when comparing different adsorbents, rather than their textural properties alone.

Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour

Background: Celiac disease is an autoimmune disorder in which the patient is permanently intolerant to proteins containing gluten, and the only treatment is to use a gluten-free diet. The present study is designed to investigate physicochemical, antioxidant activity, textural, and sensory properties attributes of developed gluten-free sponge cake containing chia seed (Salvia hispanica L.) flour (CHF) along with millet (Panicum miliaceum) and corn flour. Methods: The cake was produced using CHF (4, 8, 12, 16%; w/w) with the replacement of millet flour (MF), and 50% corn flour (CF) was used equally in all the samples. Results: Applied CHF significantly increased moisture, ash, protein, and fat content of gluten-free cakes (P<0.05). Replacement of CHF with MF reduced specific volume (using colza grains) and porosity (using image processing method) by 64% and 76%, respectively. Texture analysis showed an increase in hardness in all the three-storage times with the addition of CHF. Color measurement indicated that CHF significantly reduced the amount of a*, and L* values of the crusts. Radical scavenging activity by DPPH was improved in a dose-dependent manner (P<0.05). The lowest amount of CHF in cake formula had the highest score in sensory evaluation with verbal hedonic scale. Conclusion: Based on the results, the samples containing 4% CHF, 46% MF, and 50% CF had the most desirable texture and palatability with reasonable radical scavenging activity among developed gluten-free sponge cakes.

Synthesis and Characterization of Mesoporous Materials Functionalized with Phosphinic Acid Ligand and Their Capability to Remove Cd(II)

This article presents a study of cadmium removal from nitrate medium using adsorption in calcined mesoporous silica (MCM-C), mesoporous silica doped (MCM_DIOPA), and calcined and impregnated mesoporous silica (MCM@DIOPA), with diisooctylphosphinic acid (DIOPA). The sorbents were synthesized via a sol–gel method. Several characterization techniques, such as XRD, FTIR spectroscopy, N2 sorption and elemental analysis, have been used to determine the main structural, textural, and chemical properties of prepared sorbents. Batch adsorption and kinetics tests were carried out, where the influence of pH and contact time of the sorbents and their role in cation removal were studied. Experimental results show poor sorption efficiencies with MCM-C and MCM_DIOPA at pH 5.85. At the same pH, better cadmium extraction was attained by MCM@DIOPA and was achieved within 30 min. The pseudo-second-order model is the most appropriate model to describe the elimination mechanism of Cd(II) ions. The Langmuir equation was used to model the sorption isotherm and the maximum sorption capacity of Cd(II) is 22.16 mg/g (200 mmol/kg). The complex type of the probable extracted species isCdL2-HL.

Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise

The present work aimed to prepare inflatable reduced-fat mayonnaise by using sunflower wax-based oleofoams (SWOF) as an oil phase. The effects of SW concentrations on the microstructure and the physical properties of oleofoams were investigated. Then the stable oleofoam formulations were chosen to prepare inflatable mayonnaise, and the functionality related to the physical (textural properties and thermal stability) and sensory attributes (appearance, color, and viscosity) of inflatable reduced-fat mayonnaise was compared with commercial low-fat mayonnaise (CLFM) & full-fat mayonnaise (CFFM). The microstructure study of SWOF indicated the presence of clearly visible SW crystals at the air-oil boundary and inside the continuous phase. This suggests that the stability of SWOF was accomplished through both Pickering and network crystallization. The SWOF exhibited a multi-layered sandwich structure, and the crystal layer thickness increased in oleofoams as the SW concentration rose. The oleofoams containing exceeded 6 wt% SW had better foamability and stability, a more elastic network, and a clear surface texture. Inflatable mayonnaise prepared by 10SWOF had comparable brightness, mouthfeel, and texture to CLFM, but sensitized to temperature. In general, the whipped mayonnaise prepared in this investigation had an acceptable appearance and textural properties and was suitable for foods that do not require heating.

Rheological properties and 3D printability of tomato-starch paste with different types of starch

In this study, the effect of different types of starch (potato, wheat, corn, tapioca, and mung bean) on the quality of three-dimensional (3D) printed food products containing tomato-starch paste (TSP) was investigated. The printability of TSP was evaluated by examining its rheological and textural properties and the microstructure of 3D printed products. The results showed that the tomato starch paste containing wheat starch had the best printing accuracy and print quality compared to the other samples, which had an extruded line width of 0.93 mm and centre heights and diameters of 18.56 mm and 20.15 mm. The macrorheological and microrheological analysis results showed that the apparent viscosity, loss modulus, storage modulus, and viscoelasticity of the TSP containing wheat starch were significantly higher than those of the other samples (P < 0.05). Low-field nuclear magnetic resonance (LF-NMR) results showed that T21 and T22 of TSP containing wheat starch significantly decreased, thereby improving the retention of printed shapes and deposition of 3D-printed TSP. The analysis of textural properties showed that TSP containing wheat starch had significantly higher strength in terms of hardness, elasticity, cohesion and chewiness, which were 9.58 N, 0.58, 0.31 and 2.13 N, respectively (P < 0.05). Thus, the pseudoplastic gel formed by TSP containing wheat starch exhibited a higher fluidity and structural density than the other samples, which improved the extrudability and shape stability of the printed product as well as the self-supporting properties of TSP.

Two-ways regulation of the emulsion gel properties of curdlan by dry ball milling treatment and their relationships with the microstructures, emulsification characteristics and gel properties of ball milled curdlan

Ball milling treatment could affect the microstructures, improve the emulsification properties of curdlan (CL) and regulate the emulsion gel properties of CL based emulsion gel in two-ways. With increasing ball milling time (1 h–8 h), the particle size first decreased and then increased, the relative crystallinity decreased, and the contact angle increased. Ball milled curdlan (BMCL)-6 h showed the best emulsifying property and stability, which was the combined effects of decreased particle size and increased hydrophobic property. Ball milling 1 h and 2 h significantly improved the hardness and chewiness of CL-based emulsion gels, while, ball milling 4 h–8 h could make the emulsion gels much softer and ice cream-like. When the emulsion gels were heated twice consecutively, the visual appearance and texture properties did not change significantly, indicating the excellent thermal stability of these emulsion gels. The BMCL based emulsion gel with adjustable gel properties and good thermal stability has a wide range of uses in the food system.

Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles

This experiment investigated the effects of inulin (IN) with different degrees of polymerization at various addition levels on the water distribution, textural properties, microscopic and molecular structure, cooking quality, and sensory evaluation of rice starch (RS) and fresh rice noodles (FRN) during storage. The results showed that the addition of three kinds of IN significantly reduced the transverse relaxation time T2 of the starch gels system during storage, effectively combined the water molecules in the system. Meanwhile, the addition of IN reduced the increase of starch gels hardness during storage, inhibiting the retrogradation of the starch gels. Fourier transform infrared results further confirmed that IN could suppress the retrogradation behavior of starch during storage by controlling the rearrangement or recrystallization of starch molecular chains. The scanning electron microscopy results of FRN after 7 d of storage showed that the addition of IN enhanced the water retention capacity of FRN during the retrogradation process, which was consistent with the water distribution results. Furthermore, all three kinds of IN improved the cooking and sensory quality of FRN during storage, and the lower the degree of polymerization, the better the anti- retrogradation effect and the quality of the FRN.

Highly efficient Ru/CeO2 catalyst using colloidal chemical method for propane oxidation

Although supported-Ru catalysts have been widely studied for the light alkane oxidation root in their lower cost compared to Pt and Pd, developing Ru-based catalysts with high efficiency for low-temperature light alkane elimination remains a significant challenge. Herein, Ru/CeO2 catalysts were prepared utilizing the colloidal synthesis (Ru/CeO2-CS) and compared with the catalyst prepared with the traditional impregnation method (Ru/CeO2-IM) in the textural properties and catalytic propane oxidation. It was discovered that Ru/CeO2-CS sample contained a higher concentration of active Ru − O − Ce interface and oxygen vacancies attributed to the strong Ru-CeO2 interaction, which further enhanced the redox capacity. Besides, the lower valence state of Ru species and higher contents of Lewis acid sites on Ru/CeO2-CS sample boosted the adsorption, dissociation, and activation of propane, thus promoting the deep oxidation of propane to CO2 and H2O. The reaction mechanism of propane oxidation was revealed by in-situ DRIFTS, and both the catalysts showed bands related to acrylate species, suggesting that propane underwent an acrylate oxidation pathway on Ru/CeO2-CS and Ru/CeO2-IM samples. The distinct textural properties of these catalysts resulted in Ru/CeO2-CS synthesized by colloidal methods showing a T90 of 170 °C, and Ea of 50.9 ± 1.8 kJ·mol−1, markedly lower than Ru/CeO2-IM prepared with the traditional impregnation method. Apart from the activity, the Ru/CeO2-CS sample obtained superior water resistance, thermal stability, and durability. This comprehensive work provides promising insights into low-temperature propane oxidation.

Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions

This study elucidated the antimicrobial effect of ammonium persulfate (PS), ultrasound (US), and 40–60 °C mild heat on Staphylococcus aureus ATCC 27213 under various growth conditions, including non-adaptation, pH-adaptation, and aridity-adaptation, in buffered peptone water (BPW) and on orange peel surfaces. For non-adapted, pH-adapted, and aridity-adapted S. aureus, the combined treatment of PS, US, and mild heat showed a synergistic effect, with log reductions of 2.05, 6.44, and 1.11 log CFU/mL in BPW after 6 min, respectively. Mechanistic experiments showed that pH-adapted S. aureus had increased SOD activity due to oxidative stress from the acidic environment, but the introduction of PS further elevated this stress, leading to greater cell death primarily through membrane damage, as confirmed by TEM, with leakage of nucleic acids and proteins. This technique was applied to an orange peel washing system, effectively inactivating aridity-adapted S. aureus, resulting in 3.51 log CFU/cm2 and 3.20 log CFU/mL reductions on orange peel and in BPW washing water, respectively, after a 6-min treatment, without any quality changes, including color and texture attributes. The enhanced inactivation on orange peel may be attributed to the presence of compounds such as ascorbic acid and limonene, which further activate persulfate and exhibit antimicrobial properties, thereby contributing to the increased efficacy of the treatment. The combined PS, US, and mild heat treatment provides an effective strategy for controlling resilient bacterial strains in the food industry, enhancing food safety through oxidative stress and mild thermal effects.