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Enhanced bioavailability and improved antimicrobial, antibiofilm, and antivirulence activities of fish gelatin-based nanoformulations prepared by coating of maltol-gold nanoparticles

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Chemosphere 2025年 379卷

作者： Tabassum, Nazia Khan, Fazlurrahman Jeong, Geum-Jae Oh, Do Kyung Kim, Young-Mog Marine Integrated Biomedical Technology Center The National Key Research Institutes in Universities Pukyong National University Busan48513 Korea Republic of Research Center for Marine Integrated Bionics Technology Pukyong National University Busan48513 Korea Republic of Ocean and Fisheries Development International Cooperation Institute Pukyong National University Busan48513 Korea Republic of International Graduate Program of Fisheries Science Pukyong National University Busan48513 Korea Republic of Interdisciplinary Program of Marine and Fisheries Sciences and Convergent Technology Pukyong National University Busan48513 Korea Republic of Department of Food Science and Technology Pukyong National University Busan48513 Korea Republic of

Biofilm formation by a single and multiple microbial species poses a significant challenge to healthcare due to biofilm-related antibiotic resistance. This study aimed to develop a nanoformulation (Mal-AuNP-Gel) by synthesizing gold nanoparticles (AuNPs) with maltol (Mal), and coating them with fish gelatin (Gel) to reduce biofilm formation and virulence characteristics of microbial pathogens. Mal-AuNP-Gel showed increased antibacterial activity against all pathogens studied, including bacterial (Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumoniae, Listeria monocytogenes, Escherichia coli, and methicillin-resistant S. aureus) and fungal pathogens (e.g., Candida albicans), with MICs up to 2-fold lower than those of Mal-AuNPs. At the sub-MIC level, Mal-AuNPs-Gel, compared to Mal-AuNPs, improved the inhibition of initial-stage biofilm development by a single species of P. aeruginosa, S. aureus, and C. albicans as well as the mixed-species biofilm of S. aureus and C. albicans. Additionally, these nanoparticles significantly inhibited several virulence characteristics such as hemolysis, pyoverdine and pyocyanin production, protease activity, and motility of P. aeruginosa. Furthermore, the expression of genes associated with biofilm formation, quorum sensing, motility, and virulence factors in P. aeruginosa was found to be suppressed by Mal-AuNPs-Gel at a higher level than that of Mal-AuNPs, corroborating the phenotypic effects. The non-cytotoxic effects of Mal-AuNPs and Mal-AuNPs-Gel at sub-MIC levels, as evidenced by results of in vitro cell cytotoxicity and in vivo phytotoxicity tests, further indicated biocompatibility of the synthesized nanoparticles. © 2025 Elsevier Ltd

关键词： Gold coatings

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Real-time monitoring method of microbial growth using a simple pressure-based respiration detection system

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Analytical Biochemistry 2025年 703卷

作者： Shin, Nara Oh, Jinok Han, Yebin Lim, Gaeun Joo, Jeong Chan Jeon, Woo-Young Ahn, Jungoh Kim, Hee Taek Bhatia, Shashi Kant Yang, Yung-Hun Advanced Materials Program Department of Biological Engineering College of Engineering Konkuk University Seoul Korea Republic of Department of Chemical Engineering Kyung Hee University Gyeonggi-do Korea Republic of Chungbuk Korea Republic of Department of Food Science and Technology Chungnam National University Daejeon Korea Republic of Institute for Ubiquitous Information Technology and Applications Konkuk University Seoul Korea Republic of

Dry cell weight (DCW) and optical density (OD) measurement methods provide useful data for assessing microbial growth. However, their sampling process is labor-intensive and time-consuming. Therefore, we aimed to evaluate a method for measuring microbial growth through continuous CO2 measurement under aerobic conditions using a pressure-based respiration detection system, which is traditionally used in anaerobic environments and applies measurement of reduced pressure by capturing CO2 with KOH. The pressure reduction rate, OD, and DCW values were compared during Ralstonia eutropha H16 culture, which revealed a correlation of R2 of 0.99 between the pressure reduction and DCW and a change of DCW (g/L) per pressure (1 mbar) of −0.02 g/L. It showed theoretical limit of detection at 14.67 mbar corresponding to 0.0428 g/L of DCW and theoretical limit of quantification at 48.9 mbar as lower limits. When the pressure-based method was applied to compare carbon source utilization and growth of different strains, such as E. coli sp., Pseudomonas sp., Burkholderia sp., and Bacillus sp., it showed a high correlation with DCW. Overall, these results demonstrate that the pressure-based respiration detection system is a reliable tool for microbial growth monitoring and offers significant advantages by providing real-time data with less labor. © 2025 Elsevier Inc.

关键词： Dry cell weight Microaerobic Optical density Pressure Respiration detection system

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Evaluation of Carotenoid Content and in Vitro Antioxidant Properties in Selected Starchy Staples

SSRN

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SSRN 2025年

作者： Nguyen, Anh T.L. Tawiah, Nii Adjetey Aryee, Alberta N.A. Food Science and Biotechnology Program Dept. Human Ecology College of Agriculture Science and Technology Delaware State University 1200 N DuPont Highway DoverDE19901 United States College of Humanities Education and Social Sciences Delaware State University 1200 N DuPont Highway DoverDE19901 United States

The presence of health-promoting compounds, including carotenoids and various phytochemicals, has not been extensively studied in starchy staples. This study assessed their variations based on cooking methods (boiling or baking) and the parts used (flesh or skin). Results showed that the polyphenolic content and antiradical activities diminished with cooking, whereas α- and β-carotene content higher in the boiled samples. Lutein was identified exclusively in Irish potatoes, at 0.13 to 2.27 µg/g. The total phenolic content (TPC) and total flavonoid content (TFC) were measured at 12.63 to 83.46 mg/g GAE and 1.12 to 4.64 mg RU/g, respectively, with higher concentrations found in the skin compared to the flesh. When evaluating antioxidant activity, the skins exhibited higher values of 125.15 mM Fe2+/g, 127.69 mM TE/g, and 94.73% DPPH inhibition in cocoyam, sweet potato, and Irish potato, respectively. The correlation between polyphenolic content and antioxidant activities varied among the starchy staples. © 2025, The Authors. All rights reserved.

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Vegan salad dressing based on cashew nuts with or without Spirulina platensis : Physicochemical, rheological, and sensory characterization and in vitro digestion of phenolic compounds

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International Journal of Gastronomy and food science 2025年 41卷

作者： Edilene Ferreira da Silva Bruna Rafaela da Silva Monteiro Wanderley Natália Duarte de Lima Carlen Bettim Bianchini Carlise Beddin Fritzen-Freire Renata Dias de Mello Castanho Amboni Silvani Verruck Itaciara Larroza Nunes Graduate Program in Food Science Department of Food Science and Technology Federal University of Santa Catarina (UFSC) Florianopolis 88034-001 Brazil

The growing demand for plant-based foods has driven the development of innovative vegan products. In this context, cashew nuts represent an excellent plant-based matrix for sauces, while Spirulina platensis emerges as a promising ingredient due to its phenolic compounds. This study aimed to develop innovative vegan salad dressings based on cashew nuts, incorporating Spirulina platensis as a functional ingredient. By combining these components, the formulation offers a novel plant-based alternative that aligns with the growing demand for nutritious, clean-label products free from animal-derived ingredients. Three formulations were developed: F1 without S. platensis (control), and F2 and F3 with 1 % and 2 % S. platensis biomass, respectively. The formulations were subjected to proximate composition, microbiological, and sensory analyses. During refrigerated storage, the formulations were evaluated for physicochemical characteristics, color, rheological properties and texture, in vitro digestion, antioxidant activity, and the bioaccessibility of phenolic compounds. The salad dressing formulations presented a similar average lipid (8.84 %) and protein (4.86 %) contents, and can be considered to have a reduced lipid content. F1 had the highest carbohydrate content (13.07 %), and F3 had the highest ash content (2.29 %). When adding S. platensis biomass, the brightness decreased and there was a tendency to develop a green color during storage, while the rheological behavior and textural profile remained the same. Based on in vitro digestion, F3 stood out as a source of phenolic compounds, presenting a higher concentration in the intestinal phase (0.85 g gallic acid equivalents g −1 ). The bioaccessibility of phenolic compounds increased as the S. platensis biomass increased. For the sensory evaluation, most of the panelists expressed interest in consuming foods containing microalgae. S. platensis had no significant influence on the overall acceptance, color, and aroma, and

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Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese

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Journal of food science and technology 2025年 1-10页

作者： Ribeiro, Alessandra Casagrande de Almeida Carminati, Joyce de Sousa Freitas, André Ferreira, Letícia Rocha Bernardes, Patrícia Campos Silva, Pollyanna Ibrahim da Costa, Adilson Vidal Bosi, Mirela Guedes Centro de Ciências Agrárias/ Post-Graduation Program in Food Science and Technology Universidade Federal do Espírito Santo s/n Caixa Postal 16 Bairro Alto Universitário ES AlegreCEP: 29.500-000 Brazil Centro de Ciências Agrárias/ Programa de Pós- Graduação em Agroquímica - CCENS Universidade Federal do Espírito Santo Alto Universitário s/nº Guararema Cx. Postal 16 ES AlegreCEP: 29.500-000 Brazil

Minas Frescal cheese (MFC) is a Brazilian cheese with a pH close to neutrality, low sodium content, high moisture, and unripened. Unsatisfactory hygienic practices and inappropriate handling can compromise the safety of the MFC, allowing it to be contaminated by spoilage microorganisms and pathogens. Pink pepper is the fruit of Aroeira (Schinus terebinthifolius Raddi). It has essential oils that present bioactive compounds with antimicrobial properties. Microencapsulation of pink pepper essential oil (PPEO) can help preserve and increase the functionality of PPEO which can be affected by light and heat and add flavor to foods. The objective of this study was to characterize the chemical composition of PPEO, evaluate its antimicrobial activity against Bacillus cereus, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli and verify the effect of its addition in microencapsulated form (MPPEO) in MFC on antimicrobial activity upon S. aureus and sensory acceptance. Among the PPEO constituents analyzed (95.36%), the major constituent was δ-carene (44.56%). PPEO showed an inhibitory effect on the multiplication of all foodborne pathogens. MPPEO reduced the S. aureus count by 1.53 log cycles after 30 days of MFC storage under refrigeration. MPPEO can control the S. aureus population without affecting the sensory acceptance of MFC. © Association of food Scientists & Technologists (India) 2025.

关键词： Gas chromatography

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A review on the versatile applications of plant-based essential oils in food flavoring, culinary uses and health benefits

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Discover food 2025年第1期5卷 1-17页

作者： Hassid, Alissar Salla, Mohamed Krayem, Maha Khaled, Sanaa Hassan, Hussein F. El Khatib, Sami Department of Food Sciences and Technology School of Arts and Sciences Lebanese International University Al Khiyara West Bekaa Beirut Lebanon Department of Biological Sciences School of Arts and Sciences Lebanese International University Al Khiyara West Bekaa Beirut Lebanon Nutrition Program Department of Natural Sciences School of Arts and Sciences Lebanese American University Beirut Lebanon at Gulf University for Science and Technology Mubarak Al-Abdullah Kuwait

Background: Plant-based essential oils are complex natural products composed of volatile compounds with wide applications in food, cosmetics, and pharmaceuticals. Their bioactive properties, including antimicrobial, antioxidant, and anti-inflammatory effects, make them promising candidates for food flavoring, preservation, and therapeutic uses. Variations in chemical composition are influenced by geographical, climatic, and extraction factors, necessitating further investigation into their functional roles. Objective: This review aims to explore the versatile applications of plant-based essential oils, emphasizing their use in food flavoring, culinary practices, and health benefits. The paper highlights their potential as natural preservatives, flavor enhancers, and bioactive agents, while also addressing challenges such as toxicity, allergenicity, and interactions with food components. Methods: A comprehensive literature review was conducted to analyze studies on the extraction methods, chemical compositions, and biological activities of essential oils. Data was gathered to evaluate their antimicrobial, antioxidant, and preservative properties, along with their impact on food quality and safety. Results: Essential oils exhibit significant antimicrobial and antioxidant activities, enabling their use as natural preservatives in food systems, active packaging, and edible coatings. Their incorporation into products such as cheese, ice cream, and beverages has demonstrated enhanced sensory attributes and prolonged shelf life. Encapsulation techniques have shown promise in minimizing interactions with food matrices, ensuring stability, and preserving bioactivity. Conclusions: Plant-based essential oils represent versatile natural additives with functional and sensory benefits. Their antimicrobial, antioxidant, and flavor-enhancing properties support their use in food preservation and flavoring. Encapsulation techniques effectively address challenges related to solubility

关键词： food preservatives

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Development of a sensitive and Ara h 2 specific competitive ELISA for the quantification of Peanut

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food Control 2025年 177卷

作者： Shyamali Jayasena Stef J. Koppelman Steve L. Taylor Joseph L. Baumert Food Allergy Research and Resource Program Department of Food Science & Technology University of Nebraska 279 Food Innovation Center Lincoln NE 68588-6207 USA

The quantification of peanut in processed foods remains a challenge with currently available immunochemical methods. In this study, we used Ara h 2 purified from light roast peanut flour to raise polyclonal Ig G antibodies in rabbits. IgG antibodies were purified from high-titer rabbit sera and a competitive inhibition ELISA targeting the peanut protein Ara h 2 was developed. The developed Ara h 2 ELISA was highly sensitive with a quantification range and limit of detection (LOD) of 0.8–6.8 ppm and 0.5 ppm (mg/kg) of peanut protein, respectively. The developed ELISA outperformed both the Neogen Veratox® Peanut ELISA and the Morinaga Peanut ELISA methods in recovering peanut from fried and High Pressure Processed (HPP) (5 min) pastry squares that were incurred with peanut. With pastry samples that were subjected to much harsher conditions of HPP at 600 MPa for 30 min or baking at 190 °C for 20 min, the performance of the developed assay was comparable to that of the Morinaga ELISA. Of a total of 45 food ingredients tested for cross reactivity, matrix interference was observed with only cloves.

关键词： Peanut Ara h 2 Allergen Competitive ELISA Rabbit polyclonal antibodies

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Artificial aging of rice (Oryza sativa L.): A review of emerging technologies to enhance and monitor the aging process

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Journal of Stored Products Research 2025年 113卷

作者： de Azevedo, Paulo Alberto de Lima Costa, Igor Henrique da Fonseca Antunes, Bruna da Silva Schirmann, Gabriela Fonseca, Laura Martins Colussi, Rosana Vanier, Nathan Levien Elias, Moacir Cardoso Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas RS Pelotas96160-000 Brazil Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas RS Pelotas96160-000 Brazil Federal University of Pelotas RS Pelotas96160-000 Brazil Graduate Program in Nutrition and Food Faculty of Nutrition Federal University of Pelotas RS Pelotas96160-000 Brazil

Natural aging changes the physicochemical and technological properties of rice grains. However, this process requires space and a long storage time. For this reason, new technologies have been studied as a way to improve the quality of rice, regarding the consumers preference. This study is a systematic review of the literature on artificial aging of rice using emerging technologies. Rice aged artificially with technologies such as microwave, ultrasound, radiofrequency, infrared, steaming, and heating exhibited physicochemical and technological characteristics close to those observed in the natural aging of rice, especially in cooking properties. The main changes observed in rice grains were milling, cooking, textural, and pasting properties. Accelerated aging methods for rice can enhance time efficiency and diminish the costs in rice processing industries. Furthermore, the use of different technology approaches allows the discrimination of fresh rice from aged rice, which is crucial to avoid fraudulence in the industry. © 2025 Elsevier Ltd

关键词： Refining

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Integration of metabolomics and machine learning for precise management and prevention of cardiometabolic risk in Asians

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Clinical Nutrition 2025年 50卷 146-153页

作者： Xinyan Bi Lijuan Sun Michelle Ting Yun Yeo Ker Ming Seaw Melvin Khee Shing Leow Singapore Institute of Food and Biotechnology Innovation (SIFBI) Agency for Science Technology and Research (A∗STAR) 31 Biopolis Way Nanos Singapore 138669 Singapore Institute for Human Development and Potential (IHDP) Agency for Science Technology and Research (A∗STAR) Singapore Lee Kong Chian School of Medicine Nanyang Technological University Singapore Department of Endocrinology Tan Tock Seng Hospital Singapore Human Potential Translational Research Programme (HPTRP) Yong Loo Lin School of Medicine National University of Singapore (NUS) Singapore Cardiovascular and Metabolic Program Duke-NUS Medical School Singapore

Rapid changes in dietary patterns have led to a rise in cardiometabolic diseases (CMDs) worldwide, highlighting the urgent need for effective dietary strategies to address the health issues. Compared to Caucasians, Asians are more susceptible to CMDs. Understanding the complex factors driving this increased susceptibility is essential for developing targeted interventions and preventive measures for Asian populations. Metabolomics plays a key role in identifying specific metabolic markers and pathways associated with CMDs, providing insights into disease mechanisms and helping to create individualized risk profiles. However, metabolomics faces several challenges, including difficulties in interpreting results across diverse ethnic groups, limitations in study design, variability in analytical platforms, and inconsistencies in data processing methods. Overcoming these challenges requires the adoption of advanced technologies, standardized approaches, and integration of multi-omics data to maximize the utility of metabolomics in clinical settings. As the volume and complexity of metabolomic data continue to increase, machine learning (ML) algorithms have become essential for effective data integration, interpretation, and knowledge extraction. Advanced ML techniques, such as deep learning and network analysis, can reveal hidden patterns, relationships, and metabolic pathways within large datasets, leading to deeper insights into biological systems and disease processes. By combining metabolomics and ML, we can facilitate early detection, enable personalized interventions, and support the development of targeted nutritional strategies, ultimately improving therapeutic outcomes and reducing the socioeconomic burden of CMDs in this region.

关键词： Metabolomics Machine learning Precision nutrition Cardiometabolic disease Dietary strategy

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Recent advances in kefiran polymer to produce nanofibers and films for food packaging applications

Food and Humanity

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food and Humanity 2025年 4卷

作者： Oliveira Filho, Josemar Gonçalves de Duarte, Larissa Graziele Rauber Belo, Lúcio Souza, Tainá Francisca Cordeiro de Bitencourt, Ana Helena Yamim, Samira Tosatti Egea, Mariana Buranelo Nanotechnology National Laboratory for Agriculture (LNNA) Brazilian Agricultural Research Corporation Embrapa Instrumentation SP São Carlos Brazil School of Food Engineering University of Campinas (UNICAMP) SP Campinas 13083-862 Brazil Postgraduate Program in Food Science and Technology School of Agronomy Federal University of Goiás (UFG) Goiânia 74690-900 Brazil Goiano Federal Institute of Education Science and Technology Campus Rio Verde Goiás Rio Verde 75901-970 Brazil

This review aims to analyze the state of the art in using kefiran as a biopolymer to produce films and nanofibers for applications in food packaging. Due to the non-biodegradability of plastic food packaging and the problems associated with its use and disposal, more environmentally friendly alternatives have been studied. Biopolymers of plant, animal, and microbial origin have been studied as possible replacements for plastic packaging due to their biodegradable nature. In this context, microbial exopolysaccharides have gained prominence. Once the best cultivation conditions have been established, the molecules produced present consistent chemical and physical characteristics, generally superior to those of other natural biopolymers of plant and animal origin. Among these microbial exopolysaccharides, kefiran, a polysaccharide produced by Lactobacillus species in the microbiota of kefir biomass, has aroused interest in the scientific community due to its bioactive properties, such as antioxidant and antimicrobial activities, in addition to its biocompatibility and film-forming capacity and nanofibers. © 2025 Elsevier B.V.

关键词： Antimicrobial activity Exopolysaccharides Kefir Lactobacillus

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