Pub Date : 2025-12-13DOI: 10.1016/j.fbp.2025.12.015
Srinithi Muthuraman, Jon Palmer, Steve Flint
Pseudomonads are robust biofilm formers in psychrotrophic temperatures, which can cause spoilage in dairy, poultry, and meat processing. This study screened eleven isolates for the biofilm-forming ability using the Congo Red Assay (CRA) and the crystal violet assay. Two isolates, 3SM and 20SM, showed significantly higher EPS production, cellulose synthesis and cell count at 4ºC and were selected for the enzymatic dispersion. Mature biofilms formed on the stainless-steel surface for 72 h at 4°C were treated with laboratory enzymes (Proteinase-K, Cellulase, and DNase I) and commercial enzymes (formulated cleaners, EnduroZyme, DualZyme, and TriZyme). Compared to laboratory enzymes, commercial enzymes were efficient in dispersing the biofilms (EnduroZyme- 62 %, DualZyme- 42 %, and TriZyme-32 % of biofilm removal), which was confirmed by cell counts, crystal violet assay, and microscopic observations. However, none of the treatments resulted in complete biofilm dispersion. These findings highlight the resilience of psychrotrophic pseudomonad biofilms and underscore the need for improved enzymatic strategies tailored for cold-chain environments.
{"title":"Enzymatic dispersion of pseudomonad biofilms grown at psychrotrophic temperature","authors":"Srinithi Muthuraman, Jon Palmer, Steve Flint","doi":"10.1016/j.fbp.2025.12.015","DOIUrl":"10.1016/j.fbp.2025.12.015","url":null,"abstract":"<div><div>Pseudomonads are robust biofilm formers in psychrotrophic temperatures, which can cause spoilage in dairy, poultry, and meat processing. This study screened eleven isolates for the biofilm-forming ability using the Congo Red Assay (CRA) and the crystal violet assay. Two isolates, 3SM and 20SM, showed significantly higher EPS production, cellulose synthesis and cell count at 4ºC and were selected for the enzymatic dispersion. Mature biofilms formed on the stainless-steel surface for 72 h at 4°C were treated with laboratory enzymes (Proteinase-K, Cellulase, and DNase I) and commercial enzymes (formulated cleaners, EnduroZyme, DualZyme, and TriZyme). Compared to laboratory enzymes, commercial enzymes were efficient in dispersing the biofilms (EnduroZyme- 62 %, DualZyme- 42 %, and TriZyme-32 % of biofilm removal), which was confirmed by cell counts, crystal violet assay, and microscopic observations. However, none of the treatments resulted in complete biofilm dispersion. These findings highlight the resilience of psychrotrophic pseudomonad biofilms and underscore the need for improved enzymatic strategies tailored for cold-chain environments.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 179-188"},"PeriodicalIF":3.4,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-12DOI: 10.1016/j.fbp.2025.12.012
R. Murcek , E. Fuchs , J.F. Mauer , M. Finster , M. Mauermann
Submersion-based cleaning methods such as ultrasonic cleaning and pressure flooding are frequently used in industrial cleaning processes. Nevertheless, these approaches exhibit limitations in effectively cleaning difficult-to-reach areas, including holes and grooves, necessitating enhanced methods to improve cleaning performance in such regions. A fluid injector based on the bionic model of the pistol shrimp was developed to generate cavitation jets and it was used for industry-related experimental studies. For this purpose, spot and surface cleaning tests were carried out for flat and complex geometries with a food test model soil. In particular, the influence of the nozzle distance to the surface, the variation of the pulsation parameters and the influence of swelling on cleaning were taken into account. The results were compared with conventional ultrasonic cleaning, whereby it was shown that better cleaning and higher efficiency can be achieved by using immerged cavitation jets. A significant cleaning effect on the surface was measurable up to a nozzle distance of 20 mm. Furthermore, the cleaning time for flat test plates (100 mm×100 mm) could be reduced by more than half compared to conventional ultrasonic cleaning. Nevertheless, it also showed that the new system is only able to clean complex geometries such as drill holes to a limited extent.
{"title":"Innovative cleaning system with movable cavitation nozzle based on the hunting behaviour of the pistol shrimp","authors":"R. Murcek , E. Fuchs , J.F. Mauer , M. Finster , M. Mauermann","doi":"10.1016/j.fbp.2025.12.012","DOIUrl":"10.1016/j.fbp.2025.12.012","url":null,"abstract":"<div><div>Submersion-based cleaning methods such as ultrasonic cleaning and pressure flooding are frequently used in industrial cleaning processes. Nevertheless, these approaches exhibit limitations in effectively cleaning difficult-to-reach areas, including holes and grooves, necessitating enhanced methods to improve cleaning performance in such regions. A fluid injector based on the bionic model of the pistol shrimp was developed to generate cavitation jets and it was used for industry-related experimental studies. For this purpose, spot and surface cleaning tests were carried out for flat and complex geometries with a food test model soil. In particular, the influence of the nozzle distance to the surface, the variation of the pulsation parameters and the influence of swelling on cleaning were taken into account. The results were compared with conventional ultrasonic cleaning, whereby it was shown that better cleaning and higher efficiency can be achieved by using immerged cavitation jets. A significant cleaning effect on the surface was measurable up to a nozzle distance of 20 mm. Furthermore, the cleaning time for flat test plates (100 mm×100 mm) could be reduced by more than half compared to conventional ultrasonic cleaning. Nevertheless, it also showed that the new system is only able to clean complex geometries such as drill holes to a limited extent.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 189-195"},"PeriodicalIF":3.4,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-11DOI: 10.1016/j.fbp.2025.12.011
Adrián Agraso-Otero , Ricardo Rebolledo-Leiva , Sara González-García
The combination of life cycle assessment and techno-economic analysis enables the evaluation of a biorefinery’s viability from both environmental and economic perspectives. This is particularly relevant for valorising food industry by-products within the framework of a circular economy. This study focuses on the integral valorisation of tomato pomace by separating seeds and skins to obtain oil and pectin, respectively. For each valorisation route, two technologies were assessed: cold pressing and supercritical CO₂ extraction for seeds, and acid extraction and ultrasound-assisted extraction for peels. Of these, cold pressing and acid extraction were identified as the best options in terms of environmental performance and yield for seeds and for peels, respectively. The corresponding emissions were 33.6 kg CO₂ eq and 0.08 kg SO₂ eq per kg of oil, and 44.8 kg CO₂ eq and 0.12 kg SO₂ eq per kg of pectin, for global warming and terrestrial acidification respectively. These impacts could be significantly reduced by modifying the heat source, identified as the system’s main hotspot. Economically, the biorefinery with the best environmental performance was not profitable under current conditions. However, sensitivity analysis showed that improving oil yield by a factor of 2.6 through technological adjustments could lead to economic viability. These findings provide valuable insights for stakeholders and policymakers seeking sustainable solutions for food waste management, supporting both environmental responsibility and techno-economic feasibility.
生命周期评估和技术经济分析相结合，可以从环境和经济两方面对生物精炼厂的可行性进行评估。这对于在循环经济框架内对食品工业副产品进行估价尤其重要。本研究的重点是通过分离番茄渣的种子和皮，分别获得油和果胶的整体增值。对于每种增值路线，评估了两种技术：用于种子的冷压和超临界CO 2提取，以及用于果皮的酸提取和超声波辅助提取。其中，从环境性能和种子和果皮的产量来看，冷压和酸提取分别被确定为最佳选择。对于全球变暖和陆地酸化，对应的排放量分别为每公斤石油33.6 kg CO₂eq和0.08 kg SO₂eq，以及每公斤果胶44.8 kg CO₂eq和0.12 kg SO₂eq。这些影响可以通过改变被确定为系统主要热点的热源来显著减少。从经济角度看，环境性能最好的生物精炼厂在目前条件下是不盈利的。然而，敏感性分析表明，通过技术调整将石油产量提高2.6倍可以实现经济可行性。这些发现为寻求食物垃圾管理的可持续解决方案的利益相关者和决策者提供了宝贵的见解，支持环境责任和技术经济可行性。
{"title":"Uncovering the environmental and economic feasibility of an integral tomato-based biorefinery for obtaining pectin and seed oil","authors":"Adrián Agraso-Otero , Ricardo Rebolledo-Leiva , Sara González-García","doi":"10.1016/j.fbp.2025.12.011","DOIUrl":"10.1016/j.fbp.2025.12.011","url":null,"abstract":"<div><div>The combination of life cycle assessment and techno-economic analysis enables the evaluation of a biorefinery’s viability from both environmental and economic perspectives. This is particularly relevant for valorising food industry by-products within the framework of a circular economy. This study focuses on the integral valorisation of tomato pomace by separating seeds and skins to obtain oil and pectin, respectively. For each valorisation route, two technologies were assessed: cold pressing and supercritical CO₂ extraction for seeds, and acid extraction and ultrasound-assisted extraction for peels. Of these, cold pressing and acid extraction were identified as the best options in terms of environmental performance and yield for seeds and for peels, respectively. The corresponding emissions were 33.6 kg CO₂ eq and 0.08 kg SO₂ eq per kg of oil, and 44.8 kg CO₂ eq and 0.12 kg SO₂ eq per kg of pectin, for global warming and terrestrial acidification respectively. These impacts could be significantly reduced by modifying the heat source, identified as the system’s main hotspot. Economically, the biorefinery with the best environmental performance was not profitable under current conditions. However, sensitivity analysis showed that improving oil yield by a factor of 2.6 through technological adjustments could lead to economic viability. These findings provide valuable insights for stakeholders and policymakers seeking sustainable solutions for food waste management, supporting both environmental responsibility and techno-economic feasibility.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 167-178"},"PeriodicalIF":3.4,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-11DOI: 10.1016/j.fbp.2025.12.010
Jackson de Souza Moreira , Ana Beatriz da Costa Pereira Silva , Normando Ribeiro-Filho , Flávio Luiz Honorato da Silva , Líbia de Sousa Conrado
The maturation of spirits involves complex interactions between wood composition, chemical extraction, and sensory development. This study investigated the transfer of phenolic compounds during cachaça ageing with Brazilian tropical woods (amburana, bálsamo, and castanheira), employing kinetic modelling to elucidate diffusion mechanisms, optimise wood utilisation, and enhance antioxidant and sensory properties. Woods were characterised for lignocellulosic composition following TAPPI standards, and cachaça maturation was conducted under first use, second use, and continuous 70-day regimes at 4 g of wooden chips/L. Total phenolic content, antioxidant activity (DPPH, ABTS, FRAP), and colour (CCU) were measured. Phenolic extraction kinetics were fitted to Lagergren, Peleg, intraparticle diffusion, and parabolic models. Amburana promoted rapid phenolic migration and high antioxidant activity, bálsamo yielded higher total phenolics but lower DPPH responses, and castanheira contributed moderate phenolic release and colour development. Continuous maturation enhanced functional and visual properties, while wood re-use reduced efficiency. Kinetic modelling confirmed a two-step extraction and validated the pseudo-first-order Lagergren model. These findings demonstrate the potential of tropical woods as sustainable oak alternatives for premium cachaça production.
{"title":"Solid-liquid phenolic compound transfer and kinetic modeling during cachaça maturation using tropical woods","authors":"Jackson de Souza Moreira , Ana Beatriz da Costa Pereira Silva , Normando Ribeiro-Filho , Flávio Luiz Honorato da Silva , Líbia de Sousa Conrado","doi":"10.1016/j.fbp.2025.12.010","DOIUrl":"10.1016/j.fbp.2025.12.010","url":null,"abstract":"<div><div>The maturation of spirits involves complex interactions between wood composition, chemical extraction, and sensory development. This study investigated the transfer of phenolic compounds during cachaça ageing with Brazilian tropical woods (amburana, bálsamo, and castanheira), employing kinetic modelling to elucidate diffusion mechanisms, optimise wood utilisation, and enhance antioxidant and sensory properties. Woods were characterised for lignocellulosic composition following TAPPI standards, and cachaça maturation was conducted under first use, second use, and continuous 70-day regimes at 4 g of wooden chips/L. Total phenolic content, antioxidant activity (DPPH, ABTS, FRAP), and colour (CCU) were measured. Phenolic extraction kinetics were fitted to Lagergren, Peleg, intraparticle diffusion, and parabolic models. Amburana promoted rapid phenolic migration and high antioxidant activity, bálsamo yielded higher total phenolics but lower DPPH responses, and castanheira contributed moderate phenolic release and colour development. Continuous maturation enhanced functional and visual properties, while wood re-use reduced efficiency. Kinetic modelling confirmed a two-step extraction and validated the pseudo-first-order Lagergren model. These findings demonstrate the potential of tropical woods as sustainable oak alternatives for premium cachaça production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 148-156"},"PeriodicalIF":3.4,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study compares hydrodistillation (HD) and microwave-assisted hydrodistillation (MWHD) for extracting essential oil (EO) from dill seeds (Anethum graveolens), targeting applications in food and pharmaceutical industries. Both methods were conducted at varying power levels, analyzing EO yield, antioxidant and antimicrobial activity, and environmental impact. Microwave-assisted hydrodistillation at 600 W achieved the highest EO yield (3.23 %) with faster extraction kinetics, whereas hydrodistillation exhibited lower CO₂ emissions, emphasizing its environmental sustainability. The EO from both methods was rich in terpenes, with limonene and carvone as primary components. MWHD at 800 W exhibited the strongest antioxidant activity in ABTS and DPPH assays, and both techniques showed effective antimicrobial properties, especially against Gram-negative bacteria and yeast. Kinetic modeling revealed that models including diffusion and washing phases best fit the extraction data (R² > 0.99). These findings support MWHD as a viable alternative for EO extraction, with optimization potential for industrial scale-up.
{"title":"Comparative study of hydrodistillation and microwave-assisted technique for dill seed (Anethum graveolens) essential oil extraction: Process kinetics, yield, composition, and sustainability","authors":"Danica Božović , Nevena Gladikostić , Bojana Ikonić , Nemanja Teslić , Aleksandra Sknepnek , Milica Mirković , Sanja Vojvodić , Zoran Zeković , Predrag Putnik , Danijela Bursać Kovačević , Branimir Pavlić","doi":"10.1016/j.fbp.2025.12.009","DOIUrl":"10.1016/j.fbp.2025.12.009","url":null,"abstract":"<div><div>This study compares hydrodistillation (HD) and microwave-assisted hydrodistillation (MWHD) for extracting essential oil (EO) from dill seeds (<em>Anethum graveolens</em>), targeting applications in food and pharmaceutical industries. Both methods were conducted at varying power levels, analyzing EO yield, antioxidant and antimicrobial activity, and environmental impact. Microwave-assisted hydrodistillation at 600 W achieved the highest EO yield (3.23 %) with faster extraction kinetics, whereas hydrodistillation exhibited lower CO₂ emissions, emphasizing its environmental sustainability. The EO from both methods was rich in terpenes, with limonene and carvone as primary components. MWHD at 800 W exhibited the strongest antioxidant activity in ABTS and DPPH assays, and both techniques showed effective antimicrobial properties, especially against Gram-negative bacteria and yeast. Kinetic modeling revealed that models including diffusion and washing phases best fit the extraction data (R² > 0.99). These findings support MWHD as a viable alternative for EO extraction, with optimization potential for industrial scale-up.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 134-147"},"PeriodicalIF":3.4,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-09DOI: 10.1016/j.fbp.2025.12.008
Teck Wei Lim , Renee Lay Hong Lim , Liew Phing Pui , Chin Ping Tan , Chun Wai Ho
Red dragon fruit (Hylocereus polyrhizus) with high betacyanins content is a potential commercial fruit that can be developed into a functional drink. The development of a functional product not only requires innovation but also needs to consider the sustainability of the raw materials and techniques employed. The present study aimed to employ mild and sustainable approaches via the incorporation of xanthan gum (XG) and carboxymethyl cellulose (CMC) hydrocolloid mixture solution and citric acid (CA) at optimum concentrations to modify the matrix of fermented red dragon fruit drink (FRDFD) to produce Improved-FRDFD-dH2O with improved long-term storage stability, bio-accessibility and antioxidant activity of the betacyanins. Results revealed that 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution was able to synergistically cooperate with 0.2 % CA for providing the best food matrix environment for the maximum betacyanins stability (<10 % degradation) throughout the 8-week storage period at 25°C. The simulated digestion study showed that the incorporation of 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution and 0.2 % CA successfully improved the bio-accessibility (>80 % retained) and preserved the high antioxidant activities of betanin throughout the digestive process (up to 94.18 % free radicals inhibited).
{"title":"Improving betacyanins stability by sustainable application of xanthan gum, CMC and citric acid in fermented red dragon fruit drink: Long-term storage, bio-accessibility and antioxidant activity","authors":"Teck Wei Lim , Renee Lay Hong Lim , Liew Phing Pui , Chin Ping Tan , Chun Wai Ho","doi":"10.1016/j.fbp.2025.12.008","DOIUrl":"10.1016/j.fbp.2025.12.008","url":null,"abstract":"<div><div>Red dragon fruit (<em>Hylocereus polyrhizus</em>) with high betacyanins content is a potential commercial fruit that can be developed into a functional drink. The development of a functional product not only requires innovation but also needs to consider the sustainability of the raw materials and techniques employed. The present study aimed to employ mild and sustainable approaches via the incorporation of xanthan gum (XG) and carboxymethyl cellulose (CMC) hydrocolloid mixture solution and citric acid (CA) at optimum concentrations to modify the matrix of fermented red dragon fruit drink (FRDFD) to produce Improved-FRDFD-dH<sub>2</sub>O with improved long-term storage stability, bio-accessibility and antioxidant activity of the betacyanins. Results revealed that 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution was able to synergistically cooperate with 0.2 % CA for providing the best food matrix environment for the maximum betacyanins stability (<10 % degradation) throughout the 8-week storage period at 25°C. The simulated digestion study showed that the incorporation of 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution and 0.2 % CA successfully improved the bio-accessibility (>80 % retained) and preserved the high antioxidant activities of betanin throughout the digestive process (up to 94.18 % free radicals inhibited).</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 157-166"},"PeriodicalIF":3.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-09DOI: 10.1016/j.fbp.2025.12.005
Mehri Karim, Milad Fathi, Sabihe Soleimanian-Zad
{"title":"Corrigendum to “Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties” [Food Bioprod. Process. 122 (2020) 193–204]","authors":"Mehri Karim, Milad Fathi, Sabihe Soleimanian-Zad","doi":"10.1016/j.fbp.2025.12.005","DOIUrl":"10.1016/j.fbp.2025.12.005","url":null,"abstract":"","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 72-73"},"PeriodicalIF":3.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-06DOI: 10.1016/j.fbp.2025.12.006
Muhsin Mutlu , Gokhan Kursad Incili , Mehmet Calicioglu
This study aimed to investigate the viability of Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. in Tomas cheese produced by traditional methods and ripened at 4 °C and 10 °C. Fresh Tomas cheese samples were inoculated with a cocktail of Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. (approximately 4.0–5.0 log10 CFU/g) and then pressed into plastic jars and stored at 4 °C and 10 °C. Chemical and microbiological analyses of the cheese were performed on days 0, 7, 15, 30, 45, 60, 90, and 120. At the end of the ripening period, the mean reductions in pathogen counts in the groups stored at 4 °C and 10 °C were 4.54 and 3.15 log10 CFU/g for Salmonella spp. (p < 0.001), 1.59 and 1.75 log10 CFU/g for Staphylococcus aureus, and 2.92 and 3.06 log10 CFU/g for Listeria monocytogenes, respectively. The total viable counts (TVC), psychrotrophic bacteria, Lactobacillus spp., Lactococcus spp., Enterococcus spp., proteolytic bacteria, lipolytic bacteria, mold and yeast counts remained within the 4–7 log10 CFU/g range with only slight fluctuations during the ripening period, and no significant differences were detected between the groups at the two storage temperatures. As a result, although Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes counts decreased at two both ripening temperatures (4 °C and 10 °C) by the end of the ripening period, the data suggest that these pathogenic microorganisms may still pose a potential food safety risk to public health in Tomas cheese.
{"title":"Survival of Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. in traditional Tomas cheese during the ripening at different temperatures","authors":"Muhsin Mutlu , Gokhan Kursad Incili , Mehmet Calicioglu","doi":"10.1016/j.fbp.2025.12.006","DOIUrl":"10.1016/j.fbp.2025.12.006","url":null,"abstract":"<div><div>This study aimed to investigate the viability of <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus</em>, and <em>Salmonella</em> spp. in Tomas cheese produced by traditional methods and ripened at 4 °C and 10 °C. Fresh Tomas cheese samples were inoculated with a cocktail of <em>Staphylococcus aureus</em>, <em>Listeria monocytogenes</em>, and <em>Salmonella</em> spp. (approximately 4.0–5.0 log<sub>10</sub> CFU/g) and then pressed into plastic jars and stored at 4 °C and 10 °C. Chemical and microbiological analyses of the cheese were performed on days 0, 7, 15, 30, 45, 60, 90, and 120. At the end of the ripening period, the mean reductions in pathogen counts in the groups stored at 4 °C and 10 °C were 4.54 and 3.15 log<sub>10</sub> CFU/g for <em>Salmonella</em> spp. (<em>p</em> < 0.001), 1.59 and 1.75 log<sub>10</sub> CFU/g for <em>Staphylococcus aureus</em>, and 2.92 and 3.06 log<sub>10</sub> CFU/g for <em>Listeria monocytogenes,</em> respectively. The total viable counts (TVC), psychrotrophic bacteria, <em>Lactobacillus</em> spp., <em>Lactococcus</em> spp., <em>Enterococcus</em> spp., proteolytic bacteria, lipolytic bacteria, mold and yeast counts remained within the 4–7 log<sub>10</sub> CFU/g range with only slight fluctuations during the ripening period, and no significant differences were detected between the groups at the two storage temperatures. As a result, although <em>Staphylococcus aureus</em>, <em>Salmonella</em> spp., and <em>Listeria monocytogenes</em> counts decreased at two both ripening temperatures (4 °C and 10 °C) by the end of the ripening period, the data suggest that these pathogenic microorganisms may still pose a potential food safety risk to public health in Tomas cheese.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 124-133"},"PeriodicalIF":3.4,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-05DOI: 10.1016/j.fbp.2025.12.007
Bin Chen , Laslo Tarjan , Gongming Wang , Yimin Ma , Feng Liu , Jiahao Yu , Huanhuan Feng , Xiaoshuan Zhang
Traditional oyster grading methods based solely on shell weight often fail to accurately reflect internal fattening levels, leading to inconsistent quality and reduced consumer trust. This study introduces a non-destructive detection method for evaluating the fattening degree of closed-shell oysters by integrating acoustic vibration analysis with visual morphological information. A multimodal sensing system was developed, combining mechanical tapping, acoustic signal acquisition, and dual-view imaging to simultaneously capture internal vibration responses and external shell features. Time-domain, frequency-domain, and time–frequency-domain acoustic features were extracted alongside geometric features from top and side views. These were standardized and fused using Z-score normalization and Principal Component Analysis (PCA) to form comprehensive feature vectors. A deep learning model based on CNN-attention-BiLSTM architecture was employed to classify oysters into four fattening levels. The proposed method achieved high classification accuracy and demonstrated strong robustness, outperforming traditional single-modality approaches. This work provides an effective and scalable solution for intelligent, non-invasive oyster quality grading and offers new insights into multimodal assessment of shellfish products.
{"title":"Non-destructive acoustic-visual detection of oyster fatness","authors":"Bin Chen , Laslo Tarjan , Gongming Wang , Yimin Ma , Feng Liu , Jiahao Yu , Huanhuan Feng , Xiaoshuan Zhang","doi":"10.1016/j.fbp.2025.12.007","DOIUrl":"10.1016/j.fbp.2025.12.007","url":null,"abstract":"<div><div>Traditional oyster grading methods based solely on shell weight often fail to accurately reflect internal fattening levels, leading to inconsistent quality and reduced consumer trust. This study introduces a non-destructive detection method for evaluating the fattening degree of closed-shell oysters by integrating acoustic vibration analysis with visual morphological information. A multimodal sensing system was developed, combining mechanical tapping, acoustic signal acquisition, and dual-view imaging to simultaneously capture internal vibration responses and external shell features. Time-domain, frequency-domain, and time–frequency-domain acoustic features were extracted alongside geometric features from top and side views. These were standardized and fused using Z-score normalization and Principal Component Analysis (PCA) to form comprehensive feature vectors. A deep learning model based on CNN-attention-BiLSTM architecture was employed to classify oysters into four fattening levels. The proposed method achieved high classification accuracy and demonstrated strong robustness, outperforming traditional single-modality approaches. This work provides an effective and scalable solution for intelligent, non-invasive oyster quality grading and offers new insights into multimodal assessment of shellfish products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 84-95"},"PeriodicalIF":3.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-04DOI: 10.1016/j.fbp.2025.12.004
Wenfang Niu , Wenqing Yang , Yuyang Duan , Chao Gao , Zhe Chen , Yi Li
Hafnia paralvei, as an important foodborne pathogen with a strong ability to form biofilms, will cause food to spoil and deteriorate, thereby seriously threatening food safety. However, the mechanism of the quorum sensing (QS) system in the biofilm formation and spoilage process of H. paralvei has not been fully characterized. Here, we explored the positive regulatory effects of two types of QS system on H. paralvei Z11 biofilm formation, which further investigated their promoting effects on the spoilage of crucian carp. The results showed that overexpression of expI significantly increased the production of N-acyl-homoserine lactones (AHLs), and overexpression of luxS significantly increased the yield of autoinducer-2 (AI-2). Additionally, AHLs and AI-2-mediated QS promoted the synthesis of cyclic diguanylate monophosphate (c-di-GMP), thereby increasing the level of biofilm formation. The effects of biofilm formation mediated by AHLs and AI-2 on the meat quality and spoilage of crucian carp were determined, which found that the elevated biofilm formation significantly lowered the meat quality and promoted the spoilage potential of H. paralvei on crucian carp, simultaneously affecting the structure of meat microbiota and increasing the abundance of spoilage-associated bacteria. This research provides a theoretical foundation for further understanding the potential role of bacterial QS system mediated biofilm formation in food spoilage.
{"title":"The effects of biofilm formation of Hafnia paralvei mediated by quorum sensing on the meat quality and spoilage of crucian carp (Carassius auratus)","authors":"Wenfang Niu , Wenqing Yang , Yuyang Duan , Chao Gao , Zhe Chen , Yi Li","doi":"10.1016/j.fbp.2025.12.004","DOIUrl":"10.1016/j.fbp.2025.12.004","url":null,"abstract":"<div><div><em>Hafnia paralvei</em>, as an important foodborne pathogen with a strong ability to form biofilms, will cause food to spoil and deteriorate, thereby seriously threatening food safety. However, the mechanism of the quorum sensing (QS) system in the biofilm formation and spoilage process of <em>H. paralvei</em> has not been fully characterized. Here, we explored the positive regulatory effects of two types of QS system on <em>H. paralvei</em> Z11 biofilm formation, which further investigated their promoting effects on the spoilage of crucian carp. The results showed that overexpression of <em>expI</em> significantly increased the production of N-acyl-homoserine lactones (AHLs), and overexpression of <em>luxS</em> significantly increased the yield of autoinducer-2 (AI-2). Additionally, AHLs and AI-2-mediated QS promoted the synthesis of cyclic diguanylate monophosphate (c-di-GMP), thereby increasing the level of biofilm formation. The effects of biofilm formation mediated by AHLs and AI-2 on the meat quality and spoilage of crucian carp were determined, which found that the elevated biofilm formation significantly lowered the meat quality and promoted the spoilage potential of <em>H. paralvei</em> on crucian carp, simultaneously affecting the structure of meat microbiota and increasing the abundance of spoilage-associated bacteria. This research provides a theoretical foundation for further understanding the potential role of bacterial QS system mediated biofilm formation in food spoilage.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 32-44"},"PeriodicalIF":3.4,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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