Food Preservation – mycolab.ai

Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

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This comprehensive review examines different methods for drying mushrooms and how each technique affects their nutritional value and safety. Freeze drying maintains the best nutritional quality but is expensive, while microwave and hot air drying are faster and more cost-effective while still reducing harmful bacteria. The study helps consumers and food producers understand which drying methods produce the highest quality dried mushrooms for cooking and health benefits.

The Possibility of Using Sulphur Shelf Fungus (Laetiporus sulphureus) in the Food Industry and in Medicine—A Review

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Sulphur shelf fungus, known as ‘chicken of the woods,’ is a bright yellow mushroom that grows on tree trunks and has remarkable health benefits. Research shows it contains compounds with antioxidant, antibacterial, and anticancer properties, making it valuable for both food and medicine. The fungus can be cultivated relatively quickly and easily, and some countries already recognize it as safe for food use, potentially opening new applications in the food and pharmaceutical industries.

Development of Active Antibacterial CEO/CS@PLA Nonwovens and the Application on Food Preservation

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Researchers created special biodegradable packaging material made from corn-based plastic combined with chitosan (from crab shells) and cinnamon oil. When placed over fresh strawberries, this material killed 99.99% of harmful bacteria and significantly extended shelf life. The packaging reduced strawberry decay, weight loss, and spoilage while maintaining nutritional quality.

Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling

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Whey, a liquid byproduct from cheese-making that was once considered waste, contains valuable proteins that can be broken down into smaller bioactive peptides. These peptides have numerous health benefits including antimicrobial, anti-inflammatory, and antioxidant properties, and can be used in functional foods and medicines. Researchers are developing advanced techniques to extract and produce these peptides more efficiently, and using computer models to predict which peptides will have specific health benefits.

Natamycin-Loaded Ethyl Cellulose/PVP Films Developed by Microfluidic Spinning for Active Packaging

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Researchers developed special thin films that can help preserve fruits and vegetables by preventing mold growth. These films are made by combining two biodegradable polymers with an antimicrobial substance called natamycin using a new spinning technique. The films successfully inhibited gray mold, which causes major spoilage in strawberries, tomatoes, and other crops. This technology offers a promising way to extend shelf life and reduce food waste.

pH-responsive imine-chitosan-based intelligent controlled-release packaging films with transformable antimicrobial modes from defense to attack

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Researchers developed a smart food packaging film that fights bacteria and fungi in two different ways depending on acidity levels. When stored with neutral pH foods, the film’s surface prevents microbes from sticking to it. When the food becomes more acidic (like in tomato juice), the film releases antimicrobial compounds that actively kill the microorganisms. Tests showed it effectively preserved cherry tomatoes and tomato juice while blocking harmful UV light.

Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics

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Researchers developed a natural, edible coating for cheese made from whey protein and melanin pigment that prevents spoilage better than commercial coatings. The coating contains melanin, which gives the cheese a natural brown color that consumers prefer, along with natural antimicrobial agents nisin and natamycin. After 40 days of cheese aging, the new melanin coating showed superior protection against harmful bacteria compared to synthetic commercial coatings while being completely edible and requiring no peeling.

Antibiofilm activity and bioactive phenolic compounds of ethanol extract from the Hericium erinaceus basidiome

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Researchers tested a lion’s mane mushroom extract for its ability to stop harmful bacteria from forming protective biofilms that make infections harder to treat. The extract showed strong activity against Proteus mirabilis bacteria, reducing biofilm formation by over 78%. The antibiofilm power comes mainly from two phenolic compounds: protocatechuic acid and p-coumaric acid. These findings suggest lion’s mane mushroom could be developed into natural supplements or food preservatives to prevent bacterial contamination.

Edible Coating Based on Konjac glucomannan Loading Ocimum gratissimum Essential Oil for Postharvest Preservation of Orange

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Researchers developed a special edible coating made from konjac glucomannan and basil essential oil that can be applied to oranges to keep them fresh longer. The coating acts as a protective barrier that slows down moisture loss and microbial growth while allowing the fruit to breathe. When applied to Mandarin oranges, this coating extended their shelf life by 8 days, kept them firmer, and reduced spoilage compared to uncoated oranges.

Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems

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Mold and fungal toxins spoil food and threaten human health, costing billions globally. While chemical preservatives work, many consumers want natural alternatives. Lactic acid bacteria (the same organisms used in yogurt production) produce natural antimicrobial compounds that can prevent mold growth and neutralize harmful toxins, offering a safer, more natural way to keep food fresh longer.

Research Topic: Food Preservation