Food Technology and Biotechnology最新文献

{"title":"Bacterial Cellulose Powder from Tropical Fruit Byproducts: Characterization and Application in Smoothies.","authors":"Rafael Souza Cruz, Giovana Matias do Prado, Paulo Henrique Machado de Sousa, Nágila Maria Pontes Silva Ricardo, Débora Hellen Almeida de Brito, Francisco Ernani Alves Magalhães, Jéssica Azevedo Furtado, Larissa Morais Ribeiro da Silva","doi":"10.17113/ftb.64.02.26.8999","DOIUrl":"10.17113/ftb.64.02.26.8999","url":null,"abstract":"<p><strong>Research background: </strong>The development of new products based on bacterial cellulose powder derived from tropical fruit byproducts (pulp and peels) represents a technological alternative that offers environmental benefits to everyone. This solution can be applied in both industrial and domestic settings. In this research, bacterial cellulose was produced by fermentation of industrial waste from tropical fruits.</p><p><strong>Experimental approach: </strong>Bacterial cellulose powders were produced <i>via</i> kombucha fermentation using agro-industrial byproducts from tropical fruits. The powders were selected and characterized according to physicochemical parameters, proximate composition, bacterial count, Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and <i>in vivo</i> toxicity.</p><p><strong>Results and conclusions: </strong>The powders had pH values from 2.5 to 4.5. Acerola bacterial cellulose showed the highest yield (6.25 %) and the highest vitamin C mass fraction ((1998±51) mg/100 g). Pseudoplastic behavior was observed in all smoothies, and the formulation containing bacterial cellulose from passion fruit showed the highest viscosity among the evaluated samples. Zebrafish tests did not indicate any adverse effects related to the formulations.</p><p><strong>Novelty and scientific contribution: </strong>The use of bacterial cellulose powders from agro-industrial waste could be a healthy and sustainable alternative for the development of new products with a high vitamin C content (acerola bacterial cellulose powder) or more viscous products (passion fruit bacterial cellulose powder).</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"149-161"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13275101/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148276736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Development of Gamma-Aminobutyric Acid (GABA)-Rich and Probiotic-Fermented Soymilk Using <i>Lactiplantibacillus plantarum</i> W12 as a Starter Culture.","authors":"Nguyen Cao Cuong, Bir Bahadur Thapa, Ngoc Hieu Nguyen, Tran Thanh Quynh Anh, Pham Hoang Son Hung, Peter Vandamme, Do Thi Bich Thuy","doi":"10.17113/ftb.64.02.26.9241","DOIUrl":"10.17113/ftb.64.02.26.9241","url":null,"abstract":"<p><strong>Research background: </strong>Fermented soymilk has emerged as a potential functional food due to its nutritional and health-promoting properties. Enhancing its functionality by enriching it with gamma-aminobutyric acid (GABA), a neurotransmitter with various health benefits, is an area of active research. This study aims to develop a novel GABA-enriched fermented soymilk using a newly isolated <i>Lactiplantibacillus plantarum</i> strain with both probiotic and GABA-producing capabilities.</p><p><strong>Experimental approach: </strong>Five <i>L. plantarum</i> strains isolated from Vietnamese soybean whey were screened for GABA production and probiotic characteristics. Strain W12, which exhibited superior performance, was selected for optimisation. Response surface methodology with a central composite design was used to optimise monosodium glutamate (MSG) and sucrose amounts for maximal GABA yield. A time-course study was then conducted to monitor bacterial growth, pH changes, organic acid production, and GABA accumulation during fermentation under the optimised conditions.</p><p><strong>Results and conclusions: </strong><i>L. plantarum</i> W12 demonstrated exceptional probiotic traits: 97.1 % survival at pH=2.5, 96.5 % survival in bile salts/pancreatin, 97.3 % pepsin tolerance, 96.7 % auto-aggregation and 85.4 % hydrophobicity in chloroform. Initial GABA production reached (9.1±0.4) mM. Response surface optimisation predicted a maximum GABA concentration of 34.2 mM at 1.564 mg/mL MSG and 10.93 % sucrose, which was experimentally validated at (34.5±1.0) mM (15 h, 45 °C). Lactic acid was the predominant organic acid produced ((182.4±8.0) mg/g at 18 h), with viable cell counts exceeding 7.9 log CFU/mL, meeting probiotic thresholds.</p><p><strong>Novelty and scientific contribution: </strong>This study presents the first comprehensive characterisation of <i>L. plantarum</i> W12, a strain combining exceptional GABA biosynthesis with robust probiotic properties. The systematic response surface methodology (RSM) optimisation framework and detailed metabolic profiling provide reproducible protocols for developing multifunctional fermented soy beverages with applications in neurological and gastrointestinal health promotion.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"222-236"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13275093/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148276766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy.","authors":"Berkay Berk, Şelale Öncü Glaue, Sevcan Ünlütürk","doi":"10.17113/ftb.64.02.26.9220","DOIUrl":"10.17113/ftb.64.02.26.9220","url":null,"abstract":"<p><strong>Research background: </strong>Pasta is a widely consumed food usually made from durum wheat semolina. During production of pasta, dough kneading is the first step and varying degrees of deformation are applied to the dough. These deformations are related to the rheological properties of the pasta dough, which are affected by its ingredients.</p><p><strong>Experimental approach: </strong>In this study, three types of model pasta dough were prepared using water, whole eggs or egg yolks. To evaluate their properties, linear, nonlinear by large amplitude oscillatory shear (LAOS) and extensional rheological tests were conducted. The energy required during dough rolling was linked to the rheological properties of the dough samples.</p><p><strong>Results and conclusions: </strong>The results showed that the energy required during rolling is strongly correlated with crossover strain, oscillatory viscoelastic moduli, creep recovery compliances and extensional consistency coefficient. The addition of whole egg and egg yolk increased the rigidity of the model dough (plain: 6.32 kPa, whole egg: 28.48 kPa and yolk: 117.05 kPa Young's modulus). The work done during rolling increased with the addition of egg (plain: 15.19 J, whole egg: 27.14 J and yolk: 33.02 J). After rolling, samples were cut, cooked, and their microstructure was evaluated. The effect of the addition of an egg on the microstructure of samples was observed as a lipid-coated, smoother surface and strong formation of a protein network.</p><p><strong>Novelty and scientific contribution: </strong>This study provides a comprehensive rheological characterisation of model pasta dough formulated with a whole egg or egg yolk using linear, nonlinear, and extensional tests. By linking these rheological properties to the mechanical energy required during rolling, the study introduces a novel approach to quantitatively predict processing behaviour from fundamental dough mechanics. The findings also highlight how egg yolk significantly enhances dough rigidity and alters microstructure, contributing to improved understanding of ingredient-function relationships in pasta formulation.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"174-185"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13275100/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148276739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake.","authors":"Hoda Malekitabrizi, Mehran Aalami","doi":"10.17113/ftb.64.02.26.9173","DOIUrl":"10.17113/ftb.64.02.26.9173","url":null,"abstract":"<p><strong>Research background: </strong>The increasing demand for gluten-free products has necessitated improved formulations, particularly under frozen storage conditions. Although freezing and thawing often lead to quality deterioration, limited research has explored the role of additives in enhancing gluten-free frozen batter. This study investigates the effects of pumpkin seed protein concentrate (PSPC) and xanthan gum on the properties of gluten-free frozen batter and the resulting cake.</p><p><strong>Experimental approach: </strong>Batter samples were formulated with varying mass fractions of PSPC (0, 10 and 20 %) and xanthan gum (0, 0.1 and 0.2 %), then frozen at -18 °C for 30 and 60 days. After thawing, the physicochemical properties, including viscosity and density, of the batters were analysed. Ash, moisture, protein content, porosity, volume, crust colour, and sensory properties of the baked cakes were evaluated.</p><p><strong>Results and conclusions: </strong>Increasing the PSPC mass fraction significantly improved the viscosity and density of the batter, as well as the porosity and volume of the cakes (p<0.05). Higher PSPC mass fractions also led to a significant decrease in crust lightness and redness (p<0.05). Xanthan gum positively affected most quality attributes, although it significantly increased cake hardness (p<0.05). Sensory analysis showed that the formulation containing 10 % PSPC and 0.2 % xanthan gum, after 30 days of freezing, achieved the highest overall quality and consumer acceptance (p<0.05).</p><p><strong>Novelty and scientific contribution: </strong>The positive effect of PSPC and xanthan gum on the properties of gluten-free frozen batter and the resulting cakes was confirmed in the study. These findings contribute to the optimisation of gluten-free formulations that could be used to develop high-quality gluten-free frozen bakery products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"186-195"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13281661/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148294036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Ethyl Acetate Extracts of Edible Mushroom Species Enhance β-Lactam Activity Against an MRSA Isolate <i>in vitro</i>.","authors":"James Blee, Peter O'Hara, Thomas Smyth, Owen Kenny","doi":"10.17113/ftb.64.02.26.9283","DOIUrl":"10.17113/ftb.64.02.26.9283","url":null,"abstract":"<p><strong>Research background: </strong>The rapid emergence of antimicrobial resistance (AMR) has led to numerous pathogens developing resistance to available antibiotics. <i>Staphylococcus aureus</i> is a leading cause of hospital-acquired infections, and the emergence of resistant strains like methicillin-resistant <i>Staphylococcus aureus</i> (MRSA) has led to increased clinical complications and higher mortality rates. As such, restoration of first-line β-lactam antibiotic activity is a viable strategy to combat AMR. The antimicrobial activity of edible mushroom extracts is well reported; however, their use as a source of antibiotic modulators is relatively unexplored, and current reports often do not adhere to drug combination guidelines. The aim of this study is to evaluate the potential of extracts derived from ten edible mushroom species to modulate β-lactam antibiotics against MRSA with reference to the recommended guidelines.</p><p><strong>Experimental approach: </strong>Antimicrobial activity (minimum inhibitory concentration (MIC)) and antibiotic-modulating activity (fractional inhibitory concentration index (FICI)) were assessed using the broth microdilution method. The cell viability assay was used to assess cell membrane integrity following treatment to offer insight into potential mechanisms of action.</p><p><strong>Results and conclusions: </strong>Both antimicrobial and antibiotic modulatory activity were found only in ethyl acetate extracts. <i>Hericium erinaceus</i> extract showed the strongest antimicrobial activity against <i>S. aureus</i> (MIC=0.8 mg/mL), while <i>Agaricus bisporus</i> extract exhibited the strongest antibiotic-modulating properties, exhibiting a 25-fold reduction in the MIC of ampicillin, amoxicillin and penicillin against an MRSA isolate (FICI=0.29), indicating synergism. The mechanism of action indicates reduced cell membrane integrity, which may increase intracellular antibiotic concentration.</p><p><strong>Novelty and scientific contribution: </strong>These results indicate the potential use of ethyl acetate extracts from edible mushrooms, specifically <i>A. bisporus,</i> as a source of antibiotic-modulating compounds. To our knowledge, this is the first study to evaluate the antibiotic-modulating effects of <i>H. erinaceus</i>, <i>Hypsizygus tessulatus and Pholiota adiposa.</i> This study also highlights the necessity to adhere to FICI guidelines when evaluating the antibiotic-modulating potential of edible mushroom extracts.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"247-255"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13282972/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148294034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese.","authors":"Guilherme Cardoso de Almeida, Larissa Karla de Jesus, Giselle Pereira Cardoso, Caique Menezes de Abreu, Raquel Guidetti Vendruscolo, Larissa de Oliveira Ferreira-Rocha","doi":"10.17113/ftb.64.02.26.9417","DOIUrl":"10.17113/ftb.64.02.26.9417","url":null,"abstract":"<p><strong>Research background: </strong>Various technologies can enhance the quality and sensory characteristics of foods. Marination, for example, aims to add or intensify flavor, aroma and color, improve texture, promote biopreservation, and differentiate and add value to products. The use of alcoholic beverages for cheese marination has recently attracted interest. Although the effects depend on the type of beverage, immersion time, and cheese variety, all studies report significant physicochemical and sensory changes. In this context, the present study aims to provide artisanal producers with an innovative and scientifically grounded method to add value and expand their market opportunities.</p><p><strong>Experimental approach: </strong>This study explores the effects of bock beer marination on the technological and functional quality of Minas artisanal cheese from the Diamantina region, ripened for 22 days. Different marination times were evaluated: 0 (C), 2 (T2), 4 (T4), and 6 (T6) days, focusing on physicochemical characteristics, proteolysis index, phenolic compound content, fatty acid profile, color and texture.</p><p><strong>Results and conclusions: </strong>Beer marination significantly altered the composition and technological properties of the cheese samples. Moisture increased in T4 and stabilized in T6, while ash mass fraction progressively decreased, and variations were observed in lipids and proteins. In contrast, carbohydrates, fatty acids, pH, and water activity remained stable. Phenolic compounds showed a non-significant increasing trend, along with intensified proteolysis, particularly in T4 and T6. The rind exhibited a more intense coloration than the interior, and texture varied over time, with greater firmness in T4 and softening in T6. Beer marination demonstrated potential as an innovative strategy for differentiating Minas artisanal cheese.</p><p><strong>Novelty and scientific contribution: </strong>This study presents a pioneering strategy to enhance the production of Minas artisanal cheese, demonstrating that marination can be a viable alternative to add value and diversify artisanal cheese samples without compromising their authenticity and traditional identity.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"256-268"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13291619/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148328117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Preservation of Raw <i>Crassostrea gigas</i> Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties.","authors":"Fabiele Bernardi, Felipe Matarazzo Suplicy, Robson Ventura de Souza, Luiza Tiemi Morikawa Shiose, Marilia Miotto, Giustino Tribuzi","doi":"10.17113/ftb.64.02.26.9023","DOIUrl":"10.17113/ftb.64.02.26.9023","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Research background: &lt;/strong&gt;Oysters have high nutritional value; however, their short shelf life limits their commercialisation to areas close to production sites. Affordable and accessible processing techniques that extend shelf life could expand both market reach and consumer access to oysters. This study evaluates the physicochemical, microbiological and sensory properties of raw &lt;i&gt;Crassostrea gigas&lt;/i&gt; oyster meat semi-preserved with weak organic acids and saline solutions under refrigerated storage (4 °C).&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Experimental approach: &lt;/strong&gt;Aliquots of (100±2) g of raw oyster meat were placed into plastic containers containing different solutions: sterile deionised water only (negative control treatment, labelled W), base solution (NaCl, 5 % &lt;i&gt;m&lt;/i&gt;/&lt;i&gt;V&lt;/i&gt;) only, base solution with 2 % citric acid (CA), base solution with 2 % lactic acid (LA),and base solution with 2 % acetic acid (AA). Sensory, physicochemical and microbiological characteristics of the semi-preserves were monitored for 16 days.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results and conclusions: &lt;/strong&gt;Incorporating weak acids into the marination solutions effectively inhibited the growth of mesophilic and psychrotrophic bacteria in semi-preserved oysters during 16 days of refrigerated storage. In contrast, water and NaCl treatments exceeded the recommended limit of 5 log CFU/g for seafood after 3 and 11 days, respectively. By day 16, total volatile basic nitrogen (TVB-N) values indicated early spoilage in water ((30.0±1.1) mg/100 g), satisfactory freshness in NaCl ((24.5±2.6) mg/100 g) and CA ((18.3±1.1) mg/100 g), and excellent freshness in LA ((14.7±0.0) mg/100 g) and AA ((15.0±1.8) mg/100 g). Thiobarbituric acid reactive substances (TBARS) assay values, expressed as malondialdehyde (MDA), remained below 3 mg/kg in all treatments, indicating good oxidative stability. Among the acids, AA maintained higher pH values (3.78 on day 16) than CA (3.26) and LA (3.14) and showed the lowest microbial loads; however, it received the highest scores for acid odour (median=5.35) and the lowest for characteristic oyster odour. CA and LA produced sensory profiles more similar to fresh oysters, with higher characteristic odour scores and lower acid odour scores, but slightly higher spoiled odour scores (still low in absolute terms). Overall, AA was the most effective for microbiological and physicochemical preservation, while CA and LA offered better sensory acceptance. These results highlight the potential of weak organic acids, particularly AA, as a low-cost method to extend the shelf life of raw oysters to at least 16 days under refrigeration.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Novelty and scientific contribution: &lt;/strong&gt;This study evaluates the effects of marination with weak acids on the physicochemical, microbiological, and sensory properties of raw oyster meat. The wide range of parameters analysed highlights not only its suitability for consumption but also consumer preferences based on sensory asp","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"162-173"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13275097/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148276811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Raising Quality in Diamond Open Access.","authors":"Iva Grabarić Andonovski, Zrinka Pongrac Habdija, Božidar Šantek","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"138-139"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13281660/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148294063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Organic Acid Meat Decontamination: Optimising Application Parameters to Reduce the Microbial Load of <i>Yersinia enterocolitica</i> 4/O:3 on Pork.","authors":"Marta Kiš, Jasenka Gajdoš Kljusurić, Nevijo Zdolec","doi":"10.17113/ftb.64.02.26.9340","DOIUrl":"10.17113/ftb.64.02.26.9340","url":null,"abstract":"<p><strong>Research background: </strong>Pigs are natural carriers of pathogenic bioserotypes of <i>Yersinia enterocolitica</i> and consumption of undercooked pork is a risk factor in the epidemiology of yersiniosis. The aim of this study is to determine the decontamination effect of lactic and acetic acids on pork cuts inoculated with <i>Yersinia enterocolitica</i> 4/O:3 strains (<i>N</i>=10) under laboratory conditions and to compare their effect with that obtained after washing with water.</p><p><strong>Experimental approach: </strong>A total of 20 decontamination protocols were carried out in which the effect of organic acid solutions (2 and 4 %) and water was investigated at different temperatures (25 and 80 °C) and exposure times (spraying for 10 and 30 s) at two time intervals (0 and 24 h).</p><p><strong>Results and conclusions: </strong>The decontamination effect obtained after application of lactic acid solutions was significantly higher (p<0.05) than that of acetic acid or water immediately after the treatment. After 24 h, their effects equalise (p>0.05), which can be attributed to the residual effect of the acids and the inadequate response of the cells to the cold conditions in the case of washing with water. Factor analysis showed that hot solutions applied for a longer exposure time had the greatest influence on the reduction of <i>Y. enterocolitica</i> 4/O:3 counts (p<0.05), in contrast to the type of acid and its volume fraction (p>0.05).</p><p><strong>Novelty and scientific contribution: </strong>This is the first organic acid susceptibility study focusing on the pathogenic bioserotype 4/O:3 of <i>Y. enterocolitica.</i> The study provides valuable insights for the development of strategies to control pathogenic <i>Y. enterocolitica</i> in the pork production chain and serves as a basis for future research.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"237-246"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13282973/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148294047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Development and Analytical Evaluation of a Microarray Assay for Quantitative Determination of Human Blood IgG Reactive to Food Antigens in the Italian Population.","authors":"Veronica Mantovani, Federica Capitani, Francesca Maccari, Fabio Galeotti, Nicola Volpi","doi":"10.17113/ftb.64.02.26.8892","DOIUrl":"10.17113/ftb.64.02.26.8892","url":null,"abstract":"<p><strong>Research background: </strong>Food intolerance mediated by IgG antibodies is an adverse reaction resulting from the difficulty to digest or metabolize a food or food component(s) and is manifested by numerous nonspecific symptoms, potentially also provoking systemic inflammation and allergy symptoms. Consequently, the detection of circulating food-specific IgG has a diagnostic value with possible clinical applications.</p><p><strong>Experimental approach: </strong>We produced microarray chips able to analyse 16 blood samples simultaneously. After validation of the characteristics and performance using stringent quality control criteria, we investigated their diagnostic validity for IgG-mediated intolerance in 6575 subjects from the Italian population to 92 purified food proteins. Moreover, this assay was performed on capillary blood samples collected from the fingertip, permitting a minimally invasive and practical collection of blood.</p><p><strong>Results and conclusions: </strong>Sixteen antigens showed an IgG response greater than 10 % and eight aliments of these had a reactivity greater than 15 %. Wheat (20.4 %), cow's milk (30.8 %), brewer's yeast (23.4 %) and mozzarella cheese (22.4 %) produced a very high IgG response, greater than 20 %, probably due to their widespread use in the Italian cuisine. Goat's milk, various milk derivatives (like gorgonzola, Grana Padano and parmesan cheese), durum wheat, kamut, egg and gluten had a reactivity greater than 15 %. Four food antigens (emmer, pecorino cheese, ricotta and rye) caused a moderate IgG reactivity ranging between 10 and 15 %. The other food extracts showed a mean low IgG reactivity below 10 %. No significant differences were observed between female and male subjects or among the various Italian regions analysed. In contrast, the highly reactive food antigens showed a decrease in IgG response with increasing age.</p><p><strong>Novelty and scientific contribution: </strong>After validation, our microarray chips proved to be a robust method with good reproducibility and low variation. Even if the primary aim of this study is to evaluate the incidence of IgG-mediated reactivity in the Italian population using a novel microarray technology and to compare the results with a previous study conducted using enzyme-linked immunosorbent assay <b>(</b>ELISA), this analytical approach can also help identify the triggers of intolerance symptoms and help doctors or nutritionists in selecting the best treatment for patients, with the additional aim of clarifying the controversy surrounding IgG testing. Finally, our microarray technology enables high throughput, ensuring that a large number of samples can be analysed with significant savings in time, reagent and costs, while remaining minimally invasive for patients.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"64 2","pages":"196-204"},"PeriodicalIF":2.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13275092/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148276782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}