Food Science and Technology International最新文献_第2页

Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment. 采用抗坏血酸和羧甲基纤维素涂层结合超声波处理提高鲜切苹果的保质期和降低微生物负荷。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-10-06 DOI: 10.1177/10820132231206415

Mahmoud Koushesh Saba, Hosain Darvishi, Lolav Zarei, Ommol Banin Sogvar

{"title":"Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment.","authors":"Mahmoud Koushesh Saba, Hosain Darvishi, Lolav Zarei, Ommol Banin Sogvar","doi":"10.1177/10820132231206415","DOIUrl":"10.1177/10820132231206415","url":null,"abstract":"The shelf-life of fresh-cut apples is limited because of their high water loss, deterioration rate, and surface browning. In this research, the effects of ultrasonic, ultrasonic + carboxymethyl cellulose (CMC) 1% coatings, ultrasonic + ascorbic acid (AA) 2%, and combination of ultrasonic + AA 2% and CMC 1% on fresh-cut apples were studied. Physicochemical, antioxidant properties, and microbial stability of ready to eat treated fresh-cut apple was investigated during storage at 4 °C for 12 days. Results showed that the treated fresh-cut had less changes of L*, flesh firmness, soluble solid content, and titratable acidity than that of untreated. Vitamin C, total phenol, total flavonoid, antioxidant capacity, and superoxide dismutase activity were greater in treated fresh-cut apple than that of untreated ones. Ultrasonic application mostly declined polyphenol oxidase and peroxidase activity changes. The combined treatment of ultrasonic + AA 2% + CMC 1% had the greatest impact on reducing microbial load among the treatments. These results revealed that the simultaneous application of ultrasonic and AA followed by CMC coating might have the potential to be used in minimally processed industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"261-272"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41121029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties. 将一种可循环利用的橘子纤维加入弗兰片配方中：对感官特性的影响

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-10 DOI: 10.1177/10820132231193474

Claudia Perez-Pirotto, Isabel Hernando, Sonia Cozzano, Ana Curutchet, Patricia Arcia

引用次数: 0

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion. 用负载 MP-CS 复合物的稳定腌制乳液取代脂肪，提高猪肉馅饼的抗氧化性能。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-18 DOI: 10.1177/10820132231196202

Mingru Wang, Lei Ma, Peng Xie, Cuiping Li, Xiaoxi Yang, Yumiao Lang

{"title":"Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.","authors":"Mingru Wang, Lei Ma, Peng Xie, Cuiping Li, Xiaoxi Yang, Yumiao Lang","doi":"10.1177/10820132231196202","DOIUrl":"10.1177/10820132231196202","url":null,"abstract":"The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"226-236"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10021303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage. 臭氧处理对贮藏两个月的洋葱微生物和质量变化的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-08-14 DOI: 10.1177/10820132231194109

Budiyono Budiyono, Muhammad Nur, Suhartono Suhartono, Apoina Kartini, Fauzi Muh, Ade Ika Susan, Eva Sasmita

{"title":"Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage.","authors":"Budiyono Budiyono, Muhammad Nur, Suhartono Suhartono, Apoina Kartini, Fauzi Muh, Ade Ika Susan, Eva Sasmita","doi":"10.1177/10820132231194109","DOIUrl":"10.1177/10820132231194109","url":null,"abstract":"Storing and preserving onion using pesticides is common in Brebes District. The study determined the use of ozone to reduce microorganisms and to maintain the onion quality during months of post-harvesting. There were three chambers with 2.5 m3 in size, and with a capacity of 20 kg onion used for this study. Each chamber received different treatment for 2 months; chamber I: no treatment; chamber II: pesticide; chamber III: ozone. The ozone treatment maintained better temperature and humidity for preservation. Ozone treatment was also observed to maintain low level of mass damage (1.8%) as compared to control and pesticide (6.5% and 2.4%). The protein, ash, fat and vit B1 of onions were remained high in ozone-treated chamber. Total Plate Count (CFU/mL) and the Mold Yeast Count (colonies/mL) decreased on day 30 and 60 after pesticides and ozone treatment. This study showed the importance of ozone treatment to maintain better quality of onion after months of storage as compared to pesticide treatment. Therefore, ozone can be a potential use to replace the pesticide for preservation at post-harvesting.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"190-196"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9993233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot. 芦荟凝胶涂层对微量加工胡萝卜感官和营养质量的影响

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-09-08 DOI: 10.1177/10820132231199509

Adrián Leon, Verónica Logegaray, Victoria Casajús, Mauro Perini, Antonella Barriga Lourenco, Corel Salinas, Andrea Reyes Jara, Pedro Civello, Mirta Galelli, Gustavo Martínez, Alejandra Picallo, Diana Frezza

{"title":"Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot.","authors":"Adrián Leon, Verónica Logegaray, Victoria Casajús, Mauro Perini, Antonella Barriga Lourenco, Corel Salinas, Andrea Reyes Jara, Pedro Civello, Mirta Galelli, Gustavo Martínez, Alejandra Picallo, Diana Frezza","doi":"10.1177/10820132231199509","DOIUrl":"10.1177/10820132231199509","url":null,"abstract":"Demand for fresh vegetables has led to development studies in postharvest area mainly focused on minimizing and look for alternatives to chemical additives for food preservation. The use of natural derived edible coatings emerges as a promising alternative for maintaining quality of vegetables. The objective of this study was to evaluate the effect of Aloe vera gel in minimally processed carrot during postharvest storage. Samples with different degrees of processing were immersed in Aloe vera gel, packaged polyolefin bags, and stored in refrigerated chambers at 5 °C for 12 days. Different organoleptic and quality parameters were evaluated. In general, the samples treated with Aloe vera gel showed less quality loss and a lower increment in the bleaching index. Moreover, sensory analysis allowed to establish that carrots processed in slices and shredded and coated with the gel had a more flavorful taste and higher moisture content. Aloe vera treatment did not influence the microbiological growth of bacteria and fungi during storage. Regarding nutritional quality, the treated samples showed a higher accumulation or lower degradation of phenols, flavonoids, and carotenoids, probably generating in this way, a higher antioxidant capacity in these samples. Finally, Aloe vera gel treatment did not influence sugar dynamics in any of the samples. It can be concluded that the treatment with Aloe vera gel allows maintaining a better organoleptic and nutritional quality of carrots with different degrees of processing during refrigerated storage.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"237-247"},"PeriodicalIF":1.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10180096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts. 电化学活化水可减少鸡胸肉中海德堡沙门氏菌的污染。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-03-20 DOI: 10.1177/10820132251328795

Daiane Elisa Wilsmann, Thales Quedi Furian, Daiane Carvalho, Aline Brackmann, Karen Apellanis Borges, Abrahão Carvalho Martins, Daniela Tonini da Rocha, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento

{"title":"Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts.","authors":"Daiane Elisa Wilsmann, Thales Quedi Furian, Daiane Carvalho, Aline Brackmann, Karen Apellanis Borges, Abrahão Carvalho Martins, Daniela Tonini da Rocha, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento","doi":"10.1177/10820132251328795","DOIUrl":"https://doi.org/10.1177/10820132251328795","url":null,"abstract":"Salmonella spp. are one of the most common causes of foodborne disease outbreaks worldwide. Disinfectants are widely used in the food industry to reduce pathogen contamination, but the increase in antimicrobial resistance has reinforced the global need for effective and environmentally friendly alternatives. In addition, Salmonella Heidelberg, an emergent serotype, has been described as highly persistent in facilities of poultry production chain. In this context, the present study aimed to evaluate the action of electrochemically activated water (ECAW), a biocide produced from water, salt, and electricity, against aerobic bacteria, including S. Heidelberg, experimentally inoculated in chicken breasts. Chicken breasts fragments (2 g) were inoculated by immersion in the bacterial inoculum solution and then were left in a petri dish for 10 min to allow microbial attachment. Fragments were treated by immersion in ECAW (treated group) or 0.1% sterile peptone water solution (control group) at 25 °C for 10 min. After, chicken breasts slices were transferred to sterile tubes and were incubated at 7 °C and at three contact times of 5, 30, and 60 min to simulate chiller environment. The average reduction was 1.07 log10 CFU/g after treatment, and the bacterial counts decreased significantly (p < 0.05) with increasing contact time. These results demonstrate the potential use of this technology in chicken slaughter plants.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251328795"},"PeriodicalIF":1.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143669277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein. 含有蚕豆蛋白的açaí和jabuticaba果皮粉的植物性冰淇淋流变学和工艺特性的表征。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-03-17 DOI: 10.1177/10820132251326695

Nátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Doria Chaves, Rosires Deliza, Amauri Rosenthal

{"title":"Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein.","authors":"Nátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Doria Chaves, Rosires Deliza, Amauri Rosenthal","doi":"10.1177/10820132251326695","DOIUrl":"https://doi.org/10.1177/10820132251326695","url":null,"abstract":"The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity. Thus, this study aimed to evaluate the rheological and technological characterization of plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein. Eight formulations were prepared using different concentrations of açaí and jabuticaba peel flour preparation (25%-40%), faba bean protein concentrate (FBPC) (8.5%-20%) and coconut oil (5%-10%). The study revealed that protein concentration having a significant impact on rheological properties. Formulations with high FBPC presented resistance to melting, less overrun and increased the hardness, while moderate levels, especially below 10%, presented characteristics equivalent to the control ice cream (4% faba bean protein), similar to the conventional commercial dairy ice cream. Based on these results, the ideal formulation would have 40% of açaí preparation, 8.5% of FBPC and 6.35% of coconut oil. These findings contribute to understand the complex interactions between the composition and physical characteristics of ice cream with faba bean protein and tropical fruits, aiming to improve its technological properties.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251326695"},"PeriodicalIF":1.8,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger. 壳聚糖精油生物活性涂层灭活食源性病原菌，改善牛肉汉堡品质指标。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-03-14 DOI: 10.1177/10820132251323937

Abdul Basit M Gaba, Mohamed A Hassan, Ashraf A Abd El-Tawab, Sati Y Al-Dalain, Manal Abdelaziz, Osama M Morsy, Rokayya Sami, Woroud A Alsanei, Awatif M Almehmadi, Ruqaiah I Bedaiwi, Roqayah H Kadi, Sameer H Qari, Suad H Almasoudi, Daniyah H Bay, Mohamed K Morsy

{"title":"Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger.","authors":"Abdul Basit M Gaba, Mohamed A Hassan, Ashraf A Abd El-Tawab, Sati Y Al-Dalain, Manal Abdelaziz, Osama M Morsy, Rokayya Sami, Woroud A Alsanei, Awatif M Almehmadi, Ruqaiah I Bedaiwi, Roqayah H Kadi, Sameer H Qari, Suad H Almasoudi, Daniyah H Bay, Mohamed K Morsy","doi":"10.1177/10820132251323937","DOIUrl":"10.1177/10820132251323937","url":null,"abstract":"The aim of this study is to assess the impacts of chitosan (CH) coating with oregano essential oil (OEO) and thyme essential oil (TEO) (0.5%-1.0%; v/w) on the foodborne pathogens and physicochemical parameters of beef burger during refrigerated storage. Preliminary experiment (in vitro) demonstrated that 0.5% OEO and TEO were inhibited all or some of S. aureus, S. Typhimurium, and E. coli O157:H7. On day 30, the E. coli O157:H7 of burger coated with CH + OEO and TEO (1%; w/v) declined by 4 and 5 log10 CFU g-1, respectively, S. Typhimurium and S. aureus decreases (4,5-6 log10 CFU g-1) when compared to the control sample. The quality parameters of beef burger were also enhanced after the coating treatment of CH and essential oils (EOs), including pH value, TBARS, and TVB-N in burger during storage (4 °C/30 d). Besides, CH + EOs coating also reduced the deterioration of the sensory attributes of beef burger, including color, odor, and overall acceptability. The chitosan coatings with EOs have superior mechanical qualities than the control sample, also, the structure of the films was evaluated by SEM. In conclusion, CH coating with EOs (OEO, ETO; 1%) regarded as a successful strategy to improve the quality and prolong the shelf life of beef burger.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251323937"},"PeriodicalIF":1.8,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143624033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbial safety and quality indicators of UV-treated tropical fruit beverages. 紫外线处理热带水果饮料微生物安全性及质量指标研究。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-03-11 DOI: 10.1177/10820132251324685

Gabriela Rojas, Patricia Esquivel, Oscar Acosta, Jessie Usaga

{"title":"Microbial safety and quality indicators of UV-treated tropical fruit beverages.","authors":"Gabriela Rojas, Patricia Esquivel, Oscar Acosta, Jessie Usaga","doi":"10.1177/10820132251324685","DOIUrl":"https://doi.org/10.1177/10820132251324685","url":null,"abstract":"The inactivation of Escherichia coli ATCC 25922, using a commercial UV light processing unit, in tropical fruit beverages (pineapple, blackberry, star fruit, soursop, mango, passion fruit, naranjilla, tamarind, hibiscus, and sour guava) was evaluated. Also, the effect on carotenoid content and microbial spoilage indicators (aerobic mesophilic bacteria and molds and yeasts counts) of UV light exposure (delivered UV dose: 14 mJ/cm2 at 25 °C automatically adjusted by measuring the UV transmittance through the liquid) compared to thermal pasteurization (71.1 °C for 3 s) in a mango beverage was analyzed. A > 5 log reduction of E. coli was achieved in the pineapple, star fruit, soursop, mango, passion fruit, naranjilla, and tamarind beverages. The treatments did not significantly influence (p > 0.05) microbial spoilage indicators nor the carotenoid content in the mango beverage. Thus, the commercially used UV processing conditions evaluated are not suitable for the safety assurance of all tropical fruit beverages and, based on the spoilage and bioactive compound tested, both thermal and nonthermal approaches may be equally used in a mango beverage.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251324685"},"PeriodicalIF":1.8,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143604297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation. 通过乳酸消毒和干酪乳酸杆菌生物保鲜提高苹果汁的微生物安全和质量。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-03-11 DOI: 10.1177/10820132251322277

Cristina Barbosa Pereira, Felipe Honorato da Silva, Wilson José Fernandes Lemos Junior, Amauri Rosenthal, Elisa Helena da Rocha Ferreira

{"title":"Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation.","authors":"Cristina Barbosa Pereira, Felipe Honorato da Silva, Wilson José Fernandes Lemos Junior, Amauri Rosenthal, Elisa Helena da Rocha Ferreira","doi":"10.1177/10820132251322277","DOIUrl":"https://doi.org/10.1177/10820132251322277","url":null,"abstract":"This study investigates lactic acid as a sustainable alternative to sodium hypochlorite for apple sanitization in juice production, along with the addition of Lacticaseibacillus casei as a biopreservative. Lactic acid showed superior effectiveness in reducing microbial contamination, achieving reductions of 2.64 log CFU/mL for mesophilic aerobes, 2.41 log CFU/mL for molds and yeasts, and 2.41 log CFU/mL for Enterobacteriaceae. Notably, lactic acid-treated juice remained coliform-free for 11 days, with a significant delay in spoilage compared to sodium hypochlorite treatment. Combined with L. casei, the absence of coliforms was maintained over a 20-day refrigerated storage, suggesting a synergistic effect that enhances safety. Additionally, L. casei retained high viability in the lactic acid-treated juice, with counts of 6.48 log CFU/mL, confirming its potential as a biopreservative. The treatment lowered the juice pH, further inhibiting microbial growth and contributing to enhanced microbiological stability. This approach emphasizes the effectiveness of natural biopreservatives in fruit juice preservation, a focus often limited to animal-based products.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251322277"},"PeriodicalIF":1.8,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143604069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0