High pressure processing of heat and pressure resistant fungi as affected by pH, water activity, sulfites, and dimethyl dicarbonate in a diluted apple juice concentrate

Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

Eu-doped carbon quantum dot as a selective probe for visualizing and monitoring sulfite in biological systems

The detection of SO3 2- in complex environments and its visualization at the cellular level are critical for understanding its role in biological processes. In this study, we developed an Eu-doped long-wavelength fluorescent carbon quantum dot (CD2) and investigated the detection mechanism, interference effects and cellular imaging applications of the fluorescent probe CD2. The results show that the addition of SO3 2- induces an electronic rearrangement that restores CD2 to its original structure, leading to a rapid increase in fluorescence intensity. Selectivity experiments showed that CD2 has excellent selectivity to SO3 2-, with minimal interference from common anions. In addition, CD2 shows good biocompatibility for cellular imaging applications, as evidenced by the high cell viability observed in HeLa cells. Using confocal microscopy, we detected a significant enhancement of red fluorescence in HeLa cells after addition of exogenous SO3 2-, demonstrating the potential of CD2 as a probe for monitoring cellular SO3 2- levels. These findings highlight the promise of CD2 as a selective SO3 2- detection probe in complex environments and its utility in cellular imaging studies. Further studies are necessary to fully exploit the potential of CD2 in various biological and biomedical applications.

Self-Powered, Non-Toxic, Recyclable Thermogalvanic Hydrogel Sensor for Temperature Monitoring of Edibles

Thermogalvanic hydrogel, an environmentally friendly power source, enable the conversion of low-grade thermal energy to electrical energy and powers microelectronic devices in a variety of scenarios without the need for additional batteries. Its toxicity, mechanical fragility and low output performance are a hindrance to its wide application. Here, we demonstrate thermoelectric gels with safe non-toxic, recyclable, highly transparent and flexible stretchable properties by introducing gelatin as a polymer network and SO3/42- as a redox electric pair. When the temperature difference is 10 K, the gel-based thermogalvanic cell achieves an open-circuit voltage of about 16.2 mV with a maximum short-circuit current of 39 μA. Furthermore, we extended the application of the Gel-SO3/42- gel to monitor the temperature of hot or cold food, enabling self-powered sensing for food temperature detection. This research provides a novel concept for harvesting low-grade thermal energy and achieving safe and harmless self-driven temperature monitoring.

Carbon dot and silver nanoparticle-based fluorescent probe for the determination of sulfite and bisulfite via inner-filter effect and competitive redox reactions

A new sensitive fluorescent probe (CDs-AgNP/H₂O₂) for detecting sulfite and bisulfite (SO₃^2- and HSO₃^-) based on the inner-filter effect (IFE) between silver nanoparticles (AgNPs) and carbon dots (CDs) was developed. Because of the spectral overlap between the absorption of AgNPs and the excitation of CDs, the fluorescence of CDs can be quenched by AgNPs owing to the IFE. H₂O₂ weakens the IFE and restores the fluorescence due to the oxidation of AgNPs by H₂O₂. However, the existence of SO₃^2-/HSO₃^- can quench the fluorescence again as a result of redox reaction between SO₃^2-/HSO₃^- and H₂O₂. The results showed a broad linear range of 20-200 μM with a low limit of detection (3.02 μM) toward SO₃^2-/HSO₃^-. The combination of IFE and redox reaction led to improvement of the sensitivity and selectivity. The probe was implemented to measure SO₃^2-/HSO₃^- in various agricultural products and foods with acceptable results (80.6 to 118.9% recovery).

Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments

Sanitation in dry food processing environments is challenging due to the exclusion of water. Superheated steam (SHS) is a novel sanitation technique that utilizes high temperature steam to inactivate microorganisms. The high sensible heat of SHS prevents condensation on surfaces. Here we evaluated SHS thermal inactivation of various vegetative and spore forming bacteria and fungi and determined the effect of food matrix composition on SHS efficacy. Capillary tubes with vegetative cells (Salmonella, E. coli O157:H7, Listeria monocytogenes, or Enterococcus faecium), Aspergillus fischeri ascospores, or B. cereus spores (100 μL) were SHS treated at 135 ± 1 °C for 1 or 2 s. After 1 s, SHS achieved a reduction of 10.91 ± 0.63 log₁₀ CFU/mL for vegetative cells, 2.09 ± 0.58 log₁₀ ascospores/mL for A. fischeri, and 0.21 ± 0.10 log₁₀ spores/mL for B. cereus. SHS treatment achieved significant reductions in vegetative cells and fungal ascospores (p < 0.05), however B. cereus spores were not significantly reduced after 2 s and were determined to be the most resistant of the cell types evaluated. Consequently, peanut butter compositions (peanut powder, oil, and water) and milk powder (whole and nonfat) inoculated with B. cereus spores on aluminum foil coupons (2 × 3 × 0.5 cm) were tested. The D_161°C values for B. cereus spores ranged from 46.53 ± 4.48 s (6 % fat, 55 % moisture, a_w: 0.927) to 79.21 ± 14.87 s (43 % fat, 10 % moisture, a_w: 0.771) for various peanut butter compositions. Whole milk powder had higher D_161°C (34.38 ± 20.90 s) than nonfat milk powder (24.73 ± 6.78 s). SHS (135 ± 1 °C) rapidly (1 s) inactivated most common vegetative bacterial cells; however B. cereus spores were more heat resistant. B. cereus spore inactivation was significantly affected by product composition (p < 0.05). Compared to the log-linear model (R² 0.81-0.97), the Weibull model had better fit (R² 0.94-0.99). Finally, the ease of peanut butter removal from surfaces increased while the ease of non-fat dry milk removal decreased with the increasing SHS treatment duration. However, allergen residues were detectable on surfaces regardless of SHS treatment. The findings from this study can inform the development of pilot-scale research on SHS.

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.