Food preservation – Page 2

Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods

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This review explores how microorganisms can make food production more sustainable and healthier. It discusses traditional fermented foods like yogurt and sauerkraut, modern biotechnology techniques to reduce food waste and create natural preservatives, and special food ingredients with beneficial bacteria that support digestive and mental health. The paper shows how applying microbial science could help address global food challenges while meeting consumer demands for natural, safe, and healthy products.

The Role of Plant Extracts in Enhancing Nutrition and Health for Dogs and Cats: Safety, Benefits, and Applications

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This review examines how plant-based supplements like tea extracts, curcumin, and quercetin can improve the health of pet dogs and cats. These natural compounds act as antioxidants and anti-inflammatory agents, supporting gut health, immune function, and overall wellness in companion animals. While generally safe when properly dosed, cats and dogs metabolize these compounds differently, requiring species-specific dosing strategies to maximize benefits and minimize risks.

Advancing Pistacia terebinthus L. (Anacardiaceae) Research: Food Preservation, Functional Foods, and Nutraceutical Potential

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The turpentine tree (Pistacia terebinthus L.) is a Mediterranean plant traditionally used in food and medicine that is now being studied for modern food applications. Its fruits, seeds, leaves, and resin contain powerful compounds that fight bacteria, reduce oxidative stress, and promote health. Scientists are developing new techniques like microencapsulation and fermentation to preserve its beneficial properties in functional foods, yogurt, and other products. This underutilized plant could become an important natural ingredient for food preservation and health supplements.

Synergistic inhibition of Aspergillus flavus by organic acid salts: growth, oxidative stress, and aflatoxin gene modulation

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A dangerous fungus called Aspergillus flavus contaminates animal feed and produces harmful toxins called aflatoxins that can make animals sick. Researchers tested a combination of three salt-based organic acids commonly used as natural food preservatives and found they work together to kill this fungus much better than using them individually. The combination damages the fungus’s cell structure, creates harmful reactive oxygen inside the cells, and shuts down the genes that produce the toxins, making it an excellent safe option for protecting animal feed.

Valorization and Environmental Impacts of Pecan Waste: A Critical Review

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Pecan shells, which make up about half of the pecan nut and are usually discarded, contain valuable compounds with health-promoting properties like antioxidants and anti-inflammatory agents. These shells can be transformed into useful products including ingredients for food supplements and medicines, activated carbon for cleaning water, materials for making eco-friendly plastics, and energy sources. By converting pecan waste into valuable products instead of throwing it away, communities can reduce environmental pollution, improve public health, and create economic opportunities while supporting sustainable farming practices.

Transcriptome Analysis of Dimethyl Fumarate Inhibiting the Growth of Aspergillus carbonarius

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Researchers studied how a chemical called dimethyl fumarate stops the growth of a dangerous fungus (Aspergillus carbonarius) that damages grapes and produces a toxin called ochratoxin A. By analyzing which genes were turned on and off when the fungus was exposed to this chemical, they found that it works by damaging the fungus’s cell walls and disrupting its normal development. This discovery could help protect fruit crops and food safety by providing a natural and non-toxic way to prevent mold growth.

Physicochemical Characterization and Antimicrobial Analysis of Vegetal Chitosan Extracted from Distinct Forest Fungi Species

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Researchers extracted and tested chitosan from five different mushroom species as an alternative to traditional crab-derived chitosan for allergic individuals. Using various scientific techniques, they found that chitosan from lion’s mane mushroom (H. erinaceus) had the best ability to dissolve in solution and kill bacteria, making it promising for food preservation. The study shows that mushroom-based chitosan can work as well as or better than shellfish-derived chitosan while avoiding allergen risks, offering a sustainable solution for food packaging and preservation.

Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

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This study shows how a natural fermentation process using beneficial bacteria can transform lion’s mane mushroom waste into a healthier food ingredient. The fermentation makes the mushrooms safer by eliminating spoilage organisms, increases their antioxidant power by up to 31%, and prevents the buildup of potentially harmful compounds. This approach offers a sustainable solution for mushroom producers to reduce waste while creating valuable functional food ingredients.

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

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This research compared six popular fermented soy foods to understand their unique flavors and health benefits. Scientists found that each food has different flavor chemicals, with natto being distinctive for containing compounds called pyrazines. All six fermented soy foods showed strong antioxidant and antibacterial properties, making them valuable for health promotion. The findings can help food producers improve these traditional foods.

Inhibitory Effects and Mechanisms of Perilla Essential Oil and Perillaldehyde against Chestnut Pathogen Botryosphaeria dothidea

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Chestnuts often rot during storage due to fungal infection. This study found that oil extracted from perilla leaves, particularly a compound called perillaldehyde, effectively prevents the fungus Botryosphaeria dothidea from growing. The antifungal compounds work by breaking down the protective layers of the fungal cells, causing them to leak and die. When applied to stored chestnuts, this natural oil significantly extends their shelf life without harming human health.

Research Keyword: Food preservation