Food preservation – Page 3

Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties

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Researchers created tiny droplets of thyme oil mixed in water using sound waves and a natural stabilizer from shellfish shells. These droplets stayed stable for weeks without separating and worked twice as well at fighting bacteria and mold compared to regular thyme oil. The new formula could be used to keep fresh food from spoiling during storage.

Advancing Food Preservation: Sustainable Green-AgNPs Bionanocomposites in Paper-Starch Flexible Packaging for Prolonged Shelf Life

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Researchers developed an eco-friendly food packaging material by coating paper with corn starch and tiny silver particles created through green chemistry methods. This innovative packaging significantly improved food durability, reducing weight loss in fresh produce like tomatoes and grapes by 6-8% over six days. The material is completely biodegradable and poses no safety concerns, making it a sustainable alternative to traditional plastic packaging.

Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage

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This research demonstrates that coating expensive wild matsutake mushrooms with special antimicrobial peptides wrapped in tiny polymer microspheres can keep them fresh for up to 20 days instead of just 1-3 days. The coating works by protecting mushrooms from water loss, microbial spoilage, and browning while preserving their texture and nutritional quality. This edible coating technology could help mushroom producers sell their products over longer distances and extend availability of these prized wild mushrooms.

The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products

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Food companies need to know how long products stay fresh and safe to eat. This review explains different scientific methods for predicting when food will spoil based on microbial growth. It compares traditional mathematical models with newer computer-based machine learning approaches, showing that newer methods can be more accurate and efficient for determining how long foods can be stored safely.

Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis

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When surimi (a fish-based food product) is frozen for long periods, its pleasant fish aroma fades while unpleasant fishy and oily smells develop. This study found that this change happens because fats in the surimi oxidize and break down during freezing. Using faster freezing methods and chemically strengthening the surimi’s structure can help preserve the original flavor. The research identified specific fats that are responsible for creating unwanted odors, providing guidance for better preservation techniques.

Evaluating the Role of Nutrient Competition in Debaryomyces hansenii Biocontrol Activity Against Spoilage Molds in the Meat Industry

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This research examined how a beneficial yeast called Debaryomyces hansenii prevents dangerous molds from growing on cured meat products. Scientists compared different strains of this yeast and tested whether it works by competing with molds for nutrients. While the yeast successfully stopped mold growth and spore production, nutrient competition wasn’t the main reason—other mechanisms like direct interactions between the microorganisms were more important. This suggests D. hansenii could be a natural alternative to chemical preservatives in the meat industry.

Recent Advances in Biosynthesis Technology and Future Functional Foods

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Scientists are using engineered microorganisms and advanced fermentation techniques to create healthy food ingredients in a sustainable way. This editorial highlights seven studies showing how these biotechnology approaches improve functional foods, from creating probiotic strains and preserving fish to developing nutrient-enriched biscuits and discovering natural compounds with protective health effects. These innovations offer practical solutions for making foods healthier while reducing environmental impact compared to traditional methods.

Transcriptome and metabolome profiling reveal the inhibitory effects of food preservatives on pathogenic fungi

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This research tested three common food preservatives to see how well they stop harmful molds from growing on fruits and vegetables. Scientists found that all three preservatives worked well at different concentrations, with sec-butylamine being particularly effective. By studying the genes and chemical changes in treated fungal cells, they discovered that these preservatives work by damaging the mold’s cell walls and disrupting how it processes sugars, essentially starving and weakening the fungal cells.

Andorran ethnomycology: culinary uses and beyond

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This research documents how people in Andorra traditionally use wild mushrooms for food and medicine. Researchers interviewed 131 older residents and found 50 different types of mushrooms being used, with over 150 local names for them. Most uses were for cooking (97%), with mushrooms being dried, pickled, or frozen. The study identified several mushrooms that might be valuable for future nutritional research and product development.

Deoxynucleosides as promising antimicrobial agents against foodborne pathogens and their applications in food and contact material surfaces

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Researchers found that two nucleoside compounds (ddA and FdCyd) can effectively kill harmful bacteria like Vibrio and Salmonella that form slimy biofilms on seafood and food preparation surfaces. These compounds work by damaging bacterial cell membranes and preventing bacteria from communicating with each other. When combined with a food additive already used in the meat industry, these nucleosides become even more effective at much lower doses, potentially making food safer while reducing residual chemical effects.

Research Keyword: Food preservation