Food Research International最新文献

{"title":"A multi-case study exploring the effect of interventions on food safety culture maturity","authors":"Pauline Spagnoli ,&nbsp;Peter Vlerick ,&nbsp;Leonie Heijse ,&nbsp;Amber Engels ,&nbsp;Liesbeth Jacxsens","doi":"10.1016/j.foodres.2024.115286","DOIUrl":"10.1016/j.foodres.2024.115286","url":null,"abstract":"<div><div>In each food business, a food safety culture (FSC) with a certain maturity level prevails. Previous research has demonstrated that the maturity level of the prevailing FSC can be assessed, but empirical proof of FSC maturity improvement remains limited especially in food processing companies. This study aimed to zoom in on the food safety culture improvement trajectory of four food processing case studies, focusing on human-organizational dimensions of food safety culture. First, a pre-assessment of the maturity of the prevailing food safety culture was executed in each case company (assessment time 1) by application of a validated mixed-methods methodology which includes three different tools (the food safety climate questionnaire, management interview, and on-site evidence collection visits). Based on this pre-assessment, underdeveloped dimensions or gaps in the prevailing food safety culture were identified to find improvement needs. In each of the 4 included distinct case companies, an intervention was implemented. In the first case company, case 1, a food safety key performance indicator (KPI) system was implemented as the intervention, with shared monitoring and shared responsibilities for KPI improvement. Coincidentally, case company 2 and case company 4 selected the same intervention. Case 2, as well as case 4, decided to implement structured group discussions with operators to collect input for collaborative action point selection, aiming for their active involvement in food safety. In case 3, a food safety culture check system was implemented for systematic reward and recognition. After intervention implementation, the post-assessment was conducted (assessment time 2), applying the exact same methodology as the pre-assessment. To investigate the extent of improvement, comparison of the pre- and post-assessment in each of the four cases was first done descriptively by comparing the means. Next, data collected via the food safety climate questionnaire was compared statistically via Mann-Whitney U tests. Analyses showed a substantial objective and subjective (employees’ perceptions) improvement of the targeted food safety culture gaps in companies 1 and 2, demonstrating that food safety culture improvement was achievable through a science-based and cocreated intervention process and implementation plan compliance. In cases 3 and 4, marginal improvements and unchanged scores were revealed. Comparison of cases’ trajectory characteristics and resulting success rates demonstrated that senior management involvement was essential for interventional success, as well as implementing culture interventions on an organizational or group level, instead of only including selected employees.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115286"},"PeriodicalIF":7.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes","authors":"Gabriela R.A. Silva ,&nbsp;Wanessa P. da Silva ,&nbsp;Elson R. Tavares Filho ,&nbsp;Louise de A. Sobral ,&nbsp;Carolina P.C. Martins ,&nbsp;Benjamin Mahieu ,&nbsp;Jonas T. Guimarães ,&nbsp;Maria Carmela K.H. Duarte ,&nbsp;Mônica M. Pagani ,&nbsp;Ramon Silva ,&nbsp;Monica Q. Freitas ,&nbsp;Eliane T. Mársico ,&nbsp;Adriano G. Cruz ,&nbsp;Erick A. Esmerino","doi":"10.1016/j.foodres.2024.115261","DOIUrl":"10.1016/j.foodres.2024.115261","url":null,"abstract":"<div><div>The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at different electric fields (12, 16, 20, or 24 V/cm⁻¹) on probiotic chocolate dairy desserts’ physicochemical, microbiological, sensory properties and volatile profiles. Both treatments were analyzed for parameters such as pH, syneresis, cream stability index, rheology, bioactive compounds (total phenolics and antioxidant capacity), and probiotic viability (<em>Lactobacillus acidophilus</em> LA-05) over a 28-day storage period. Ohmic heating at higher electric fields (20 and 24 V/cm⁻¹) showed comparable results to pasteurization for most parameters, with non-significant differences or even higher values for some. Sensory analysis revealed that pasteurized samples were more associated with “creamy” and “firm” textures. In contrast, OH-treated samples were linked to lumps and fluidity, particularly in OH24 and OH16, respectively. Volatile compounds such as propanal and ethyl propanoate were detected across treatments, with ethyl acetate unique to OH24. The results suggest that OH, especially at higher electric fields, is a promising technology for processing probiotic dairy desserts, offering similar or enhanced qualities compared to conventional pasteurization. These findings provide insights into the potential for OH to be routinely applied in functional dairy product production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115261"},"PeriodicalIF":7.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of porcine brush border membrane enzymes on INFOGEST in vitro digestion model: A step forward to mimic the small intestinal phase","authors":"Luigia Di Stasio ,&nbsp;Salvatore De Caro ,&nbsp;Serena Marulo ,&nbsp;Pasquale Ferranti ,&nbsp;Gianluca Picariello ,&nbsp;Gianfranco Mamone","doi":"10.1016/j.foodres.2024.115300","DOIUrl":"10.1016/j.foodres.2024.115300","url":null,"abstract":"<div><div>Brush border membrane (BBM) enzymes greatly affect the bioaccessibility and bioavailability of food nutrients. Despite their physiological importance, a step simulating the final stage of intestinal digestion has not yet been included in the harmonized protocols for <em>in vitro</em> digestion, primarily due to the challenges of replicating the dynamics of intestinal degradation. Herein, we propose an advancement toward a more physiologically relevant method, complementing the harmonized static gastric-duodenal digestion INFOGEST model with the missing small intestinal phase. BBM hydrolase activity, incubation time, at pH 7.2 were established to reproduce the small intestinal conditions. Skim milk powder, as a model of protein food, was subjected to the <em>in vitro</em> static digestion. Immediately after the duodenal phase, digesta were supplemented with BBM vesicles purified from pig jejunum. To comply with the dynamic nature of intestinal digestion and balance the spontaneous inactivation of hydrolases, BBM supplements were added every two hours throughout 6 h incubation time. Peptide degradation was monitored at each stage of digestion by amino acid analysis, free α-amino group assay, HPLC, LC-MS/MS. Hydrolysis by BBM peptidases led to a significant increase of free amino acids, reflecting the known level of amino acid adsorption (&gt;90 %) in humans after eating milk proteins. LC-MS/MS analysis demonstrated that BBM hydrolases erode progressively the peptides released by gastro-duodenal processing up to stable sequence motifs. The approach described is particularly relevant when the endpoint is identifying the peptide sequences that cannot be further hydrolysed by digestive enzymes or to determine the amino acid bio-accessibility.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115300"},"PeriodicalIF":7.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced lutein and protein production with improved organoleptic properties in a novel yellow strain of Auxenochlorella pyrenoidosa mutant through atmospheric and room temperature plasma mutagenesis and norflurazon-based screening","authors":"Xiangru Shi ,&nbsp;Qianqian Li ,&nbsp;Xiao Chen ,&nbsp;Jiayan Xie ,&nbsp;Dong Wei","doi":"10.1016/j.foodres.2024.115288","DOIUrl":"10.1016/j.foodres.2024.115288","url":null,"abstract":"<div><div>To achieve the triple purpose of enhancing lutein and protein contents as well as improving organoleptic properties in biomass of <em>Auxenochlorella pyrenoidosa</em> mutant as raw material of future food, a novel yellow mutant, CX41 strain, was successfully selected through atmospheric and room temperature plasma (ARTP) mutagenesis and norflurazon-based screening. CX41 strain exhibited a significantly increased lutein (0.86 mg/g) and protein (49.00 % DW) contents simultaneously, while higher levels of total (33.47 % DW) and essential amino acids (14.78 % DW) were achieved with higher amino acid score (86.49) than that of the original A4-1 strain, a yellow and high protein mutant bred previously. Sensory evaluation showed that CX41 biomass has more comparable to A4-1, while in comparison to the wild type (WT), it has a more inclination towards roasted, with a fainter grassy, woody, rancid and fishy odor, and a significant improvement in taste is reflected by a decrease of 8.40 % in sweetness, a reduction of 14.86 % in bitterness, and an increase of 5.93 % in umami intensity. Metabolome analysis revealed that the superior sensory profile was due to the significantly reduced relative odor activity of β-ionone (herbaceous odor) and substances such as 1-octene, hexanal, 1-octen-3-ol, and heptanal (fishy and rancid odors). The extensive enhancements demonstrated CX41 biomass as a highly promising raw material with high nutrients of lutein and protein as well as excellent taste and flavor for future food application.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115288"},"PeriodicalIF":7.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changing the horizon of food frying from the use of liquid oil to semi-solid gel","authors":"Harsh B. Jadhav","doi":"10.1016/j.foodres.2024.115290","DOIUrl":"10.1016/j.foodres.2024.115290","url":null,"abstract":"<div><div>Deep fat frying is the most adopted process of producing fried food products; it involves mass and heat transfer to form fried products with good colour, crispiness, flavour, taste, and texture. However, frequent consumption of these products is a concern due to higher oil content that poses threats to human health. Hence, there is a need to find an alternative frying medium for deep fat frying of food products to obtain fried products having lower fat content. The structuring of liquid oil to convert it into semi-solid gel by the process of oleogelation forms oleogel. The use of oleogel as a frying medium gives fried products with good oxidative, textural, and sensory attributes. The Oleogelator used in the formulation of oleogel plays a significant role in maintaining the stability of oleogel. An increase in the oleo gelator concentration decreases the oil uptake in the fried product. The superior product quality and high consumer acceptance of oleogel fried products indicate that oleogel is a potential frying medium. The scope of the present review is to cover the heat and mass transfer perspective of the deep fat frying process, factors responsible for oil uptake in fried products, formulation and components of semi-solid system, discussion on various characteristics of semi-solid system as frying medium, comparative assessment of oil uptake in food fried in oleogel and conventional oil and finally covering specific examples showing the efficacy of liquid oil oleogel as a frying medium.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115290"},"PeriodicalIF":7.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Morphological, physicochemical, and pasting properties of pre-gelatinized starch prepared by high-pressure homogenizer: A comparative study on starches from different resources","authors":"Xuanyi Zhang ,&nbsp;Xiaojun Lin ,&nbsp;Baojun Xu","doi":"10.1016/j.foodres.2024.115294","DOIUrl":"10.1016/j.foodres.2024.115294","url":null,"abstract":"<div><div>Pre-gelatinized starch, a physically modified starch known for its ability to swell in cold water, has wide applications across various industries. This study assesses the feasibility of high-pressure homogenization (HPH) in producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the food industry and other sectors.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115294"},"PeriodicalIF":7.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang","authors":"Danyu Yan ,&nbsp;Qi Qi ,&nbsp;Linpei Liu ,&nbsp;Lei Feng ,&nbsp;Peiyi Deng ,&nbsp;Zhuo Chen ,&nbsp;Yingchun Mu ,&nbsp;Wei Su","doi":"10.1016/j.foodres.2024.115311","DOIUrl":"10.1016/j.foodres.2024.115311","url":null,"abstract":"<div><div>The prolonged post-fermentation stage of <em>Doubanjiang</em> imparts unique flavors but may reduce microbial vitality and increase contamination, affecting quality. This study investigated the effect of <em>Zygosaccharomyces rouxii</em> inoculation during post-fermentation. Results showed a 46.7% increase in amino nitrogen and a significant rise in volatile compounds like phenethyl alcohol, 3-methyl-1-butanol, and ethyl octanoate. The relative abundances of <em>Staphylococcus</em> and <em>Pantoea</em> increased among <em>bacteria</em>, while <em>Pichia</em>, <em>Wickerhamiella</em>, and <em>Zygosaccharomyces</em> increased among fungi. Redundancy analysis showed a positive correlation between these genera and the main volatiles. Microbial ecological network analysis showed that inoculating <em>Z. rouxii</em> increased nodes and edges, resulting in tighter inter-module connections and enhanced robustness. Key genera included <em>Zygosaccharomyces</em>, <em>Staphylococcus</em>, <em>Kazachstania</em>, and <em>Weissella</em>. Metaproteomic results demonstrated that upregulated proteins were predominantly enriched in pathways related to flavor formation, while downregulated proteins were associated with ribosome and DNA synthesis-related pathways. PICRUSt2 analysis results showed higher expression of enzymes related to volatiles in innoculated samples. Inoculating <em>Z. rouxii</em> during the post-fermentation could boost core microorganisms, curb foodborne pathogens, stabilize the microbial community, and enhance <em>Doubanjiang</em> quality.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115311"},"PeriodicalIF":7.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Niche-specific evolution and gene exchange of Salmonella in retail pork and chicken","authors":"Huanjing Sheng ,&nbsp;Linna Zhao ,&nbsp;Jia Suo ,&nbsp;Qiuping Yang ,&nbsp;Chenyang Cao ,&nbsp;Jia Chen ,&nbsp;Guangqing Cui ,&nbsp;Yiling Fan ,&nbsp;Yi Ma ,&nbsp;Shengnan Huo ,&nbsp;Xin Wu ,&nbsp;Tao Yang ,&nbsp;Xuewen Cui ,&nbsp;Sheng Chen ,&nbsp;Shenghui Cui ,&nbsp;Baowei Yang","doi":"10.1016/j.foodres.2024.115299","DOIUrl":"10.1016/j.foodres.2024.115299","url":null,"abstract":"<div><div><em>Salmonella</em> exhibits extensive genetic diversity, facilitated by horizontal gene transfer occurring within and between species, playing a pivotal role in this diversification. Nevertheless, most studies focus on clinical and farm animal isolates, and research on the pangenome dynamics of <em>Salmonella</em> isolates from retail stage of the animal food supply chain is limited. Here, we investigated the genomes of 950 <em>Salmonella</em> isolates recovered from retail chicken and pork meats in seven provinces and one municipality of China in 2018. We observed a strong correlation between <em>Salmonella</em> sublineage diversity and the accessory genome with meat type, revealing reduced diversity associated with increased resistance. Importantly, genes associated with antibiotic, biocide, and heavy metal resistance were unevenly distributed in <em>Salmonella</em> from retail chicken and pork. Pork <em>Salmonella</em> isolates showed a higher prevalence of copper and silver resistance genes, while chicken <em>Salmonella</em> isolates displayed a significant predominance of genetic determinants associated with cephalosporin and ciprofloxacin resistance. Moreover, co-occurrence patterns of resistance determinants and their interaction with mobile genetic elements also correlated with meat type. In summary, our findings shed light on how <em>Salmonella</em> achieves their ecological niche success driven by evolution and gene changes in the retail stage of the animal food supply chain.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115299"},"PeriodicalIF":7.0,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation of ice structuring proteins from winter wheat in frigid region (Dongnongdongmai1) and the effect on freeze–thaw stability of dough","authors":"Xue Wang ,&nbsp;Haoyuan Geng ,&nbsp;Dandan Wu ,&nbsp;Liqi Wang ,&nbsp;Na Zhang ,&nbsp;Weining Wang ,&nbsp;Dianyu Yu","doi":"10.1016/j.foodres.2024.115295","DOIUrl":"10.1016/j.foodres.2024.115295","url":null,"abstract":"<div><div>In this study, ice structuring proteins (WISPs) extracted from winter wheat in a frigid region were prepared and added to frozen-thawed dough. The WISPs were characterized, revealing that they contained a higher proportion of hydrophilic amino acids and had a molecular weight of approximately 15 kDa. The highest thermal hysteresis activity (THA) observed was 0.62 °C. The secondary structure of WISPs was determined to be as follows: β-sheet: 49.33 %, random coil: 13.87 %, α-helix: 16.35 %, β-turn: 20.45 %. The study investigated the effects of different additions of WISPs on the water mobility, glass transition temperature, microstructure, rheological properties, and texture analysis of frozen-thawed dough. The results demonstrated that the inclusion of WISPs reduced the fluidity of water and water migration in the dough during the frozen-thawed cycle. This protective effect preserved the internal structure and gluten network of the dough, leading to increased viscosity, elasticity, and improved texture properties of the frozen-thawed dough. Furthermore, the addition of WISPs at concentrations ranging from 0 % to 0.7 % resulted in a 1.8 °C increase in the glass transition temperature (Tg). Overall, these findings suggest that WISPs can serve as a beneficial additive for enhancing the freeze–thaw stability of dough.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"197 ","pages":"Article 115295"},"PeriodicalIF":7.0,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel","authors":"Sunna Jyung ,&nbsp;Soo-Hwan Kim ,&nbsp;Dong-Hyun Kang","doi":"10.1016/j.foodres.2024.115283","DOIUrl":"10.1016/j.foodres.2024.115283","url":null,"abstract":"<div><div>The objective of this study was to assess the bactericidal effect of plasma-activated NaCl solution (PAN) against <em>Escherichia coli</em> O157:H7, <em>Salmonella</em> Typhimurium, and <em>Listeria monocytogenes</em> and apply PAN as a brine salting solution for mackerel. To enhance the bactericidal effect of plasma-activated water (PAW), NaCl solutions (0, 3.5, 7, and 10%) were treated with plasma for 20 and 40 min to generate PAN. Plasma-activated glycerol solution (PAG) was also included to evaluate the influence of water activity on plasma activation and its effect on microbial activity. Physicochemical analysis revealed that elevating the NaCl concentration of PAN led to a decrease in pH, an increase in oxidation–reduction potential, and higher levels of reactive species such as H₂O₂ and HOCl. PAN showed greater antibacterial activity compared to PAW and PAG, except for <em>L. monocytogenes</em>, where 40 min activation time and treatment time exceeding 20 min was required for significantly higher reduction to occur. PAN exhibited greater antibacterial activity at higher NaCl concentrations, which was attributed to increased ionic strength and reactive chlorine species. Additionally, we evaluated the microbial mechanisms of PAN by assessing cellular damage and alterations. The common observation across the three pathogens was that PAN resulted in increased cell membrane damage, reduced intermembrane enzyme activity, higher intracellular ROS levels, and changes in zeta potential values, while DNA damage was observed only in PAN-treated <em>L. monocytogenes</em>. Furthermore, when PAW and PAN were stored for up to four weeks, PAN showed higher efficacy compared to PAW. 10% PAN was also effective against foodborne pathogens on mackerel, achieving log reductions of 3.62 for <em>E. coli</em> O157:H7, 4.62 for <em>S</em>. Typhimurium, and 3.18 for <em>L. monocytogenes</em> after a 20 min treatment without adversely affecting quality. Our results demonstrated the antibacterial activity and action mechanism of PAN, presenting its potential application in the seafood industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115283"},"PeriodicalIF":7.0,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}