International Journal of Food Science最新文献

{"title":"Optimization of Enzymatic Extraction and Vacuum-Assisted Evaporation Parameters for Banana Syrup Production.","authors":"Narathip Sujinda, Natthiya Chaichana, Thanapon Saengsuwan, Jaturapatr Varith","doi":"10.1155/ijfo/8891536","DOIUrl":"https://doi.org/10.1155/ijfo/8891536","url":null,"abstract":"<p><p>Bananas are a widely cultivated fruit with significant nutritional and economic value; however, postharvest losses remain a major concern. This study is aimed at developing an optimized process for enzymatic extraction to produce banana syrup. This requires an assessment of the influence exerted by different concentrations of pectinase and cellulase, as well as the effects of incubation time and temperature. To optimize the conditions, a Box-Behnken design (BBD) was used, while juice yield and soluble solids recovery were modeled using response surface methodology (RSM). The results indicate that a combination of 0.39% pectinase, 0.46% cellulase, 49.8°C incubation temperature, and 129.6 min of incubation time maximized juice yield (71.4%) and soluble solids recovery (22.3%). The quality of syrup was maintained through the use of vacuum evaporation at 40°C and 100 kPa, ensuring the preservation of viscosity and clarity while minimizing browning. The results imply that both enzymatic extraction and vacuum evaporation offer potential for application within the food sector as a means to enhance production, cut wastage, and promote greater efficiency.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8891536"},"PeriodicalIF":3.1,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12505192/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145258234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Validation of Ohmic Heating Pilot Plant for Vitamin C Retention and <i>E. coli</i> Surrogate Inactivation on Strawberry Nectar.","authors":"Dario J Pavon-Vargas, Vincenzo Alfonsi, Stephane Georgé, Mario Gozzi, Sara Rainieri, Luca Cattani","doi":"10.1155/ijfo/2464512","DOIUrl":"https://doi.org/10.1155/ijfo/2464512","url":null,"abstract":"<p><p>This study validates the performance of a pilot-scale ohmic heating plant for vitamin C retention and <i>Escherichia coli</i> surrogate inactivation in strawberry nectar, based on thermal kinetics determined using a thermoresistometer. Initial experiments with the thermoresistometer established the thermal kinetics of vitamin C degradation and <i>E. coli</i> ATCC 8739 inactivation in surrogate media and strawberry nectar. The use of the thermoresistometer was selected due to its rapid heating mechanism, which closely matches the heating rates of ohmic heating. The <i>D</i> values for the microorganism ranged from 19.8 to 123.6 s, and the activation energy for vitamin C was 25.83 ± 0.48 kJ/mol for the surrogate media and 31.00 ± 2.62 kJ/mol for the nectar. Based on these results, treatments in the pilot-scale ohmic heating system were designed to achieve a 5-log microbial reduction and minimal vitamin C loss. The pilot trial on strawberry nectar demonstrated effective microbial inactivation and a reduction in vitamin C of 17%, which was higher than the calculated 2.7% from thermoresistometer data, likely due to differences in processing conditions. This research confirms that ohmic heating can achieve comparable microbial safety and nutrient preservation to conventional pasteurization, while offering potential advantages in energy efficiency.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2464512"},"PeriodicalIF":3.1,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12504914/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145258250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Photoreduced Amino Acid-Capped AgCu Nanohybrids: Precision Tools for Seed-Borne Pathogen Eradication With Concurrent Growth Promotion in Sunflower Systems.","authors":"Isabela Santos Lopes, Liudmila Trotsiuk, Théo Duarte, Régis Deturche, Léa Le Joncour, Safi Jradi, Bianca Natasha Oliveira de Moraes, Susana de Souza Barreto, Marcia Regina Franzolin, Christophe Couteau, Lilia Coronato Courrol, Muhammad Asif Zahoor","doi":"10.1155/ijfo/9943535","DOIUrl":"10.1155/ijfo/9943535","url":null,"abstract":"<p><p>Seed-borne pathogens significantly threaten crop health and food safety, negatively affecting plant growth and triggering public health risks. Traditional seed treatments with chemical fungicides have limitations, including environmental toxicity and pathogen resistance. Seed nanopriming, an advanced nanobiotechnology approach, offers a sustainable alternative. This research introduces two innovative copper-silver hybrid nanoparticles for sunflower seed nanopriming applications. The nanoparticles were synthesized via a photoreduction approach using methyl aminolevulinate (MALA) and gamma-aminobutyric acid (GABA) as dual-function agents, biocompatible stabilizers, and growth enhancers. These amino acid derivatives were selected for their established roles in plant stress response and unique photodynamic properties. Structural characterization revealed crystalline AgCu composites with AgCl phases, displaying spherical morphology with narrow size distributions (22 and 31 nm diameter) and exceptional colloidal stability. Antimicrobial testing showed remarkable efficacy, with 10% nanoparticle solutions achieving > 84% inhibition of <i>Staphylococcus aureus</i> while eliminating <i>Escherichia coli</i> and <i>Candida albicans</i> populations. In seed priming trials, GABA-functionalized nanoparticles (GABAAgCu) demonstrated superior performance, increasing seed vigor by 133% and significantly boosting antioxidant defenses compared to controls. This treatment consistently improved germination parameters and early seedling development. The MALA-conjugated nanoparticles (MALAAgCu) exhibited a more complex interaction, enhancing seed vigor by 50% but inducing oxidative stress that compromised germination rates, potentially due to observed seed coat microstructural alterations. FLIM analysis indicated that both nanoparticle types enhanced chlorophyll fluorescence lifetimes, suggesting improved Photosystem II efficiency. These results highlight the potential of amino acid-tailored bimetallic nanoparticles as multifunctional agricultural tools, offering simultaneous pathogen control and physiological enhancement while addressing sustainability challenges in modern crop production.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9943535"},"PeriodicalIF":3.1,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12498012/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145244505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fruit-Vegetable-Herb Blend-Based Polyphenol-Rich Food Powder: Physicochemical, Functional, Antioxidant, and Sensory Evaluation.","authors":"Pramod K Prabhakar, Sanket Yadav, Yogesh Kumar, Rajat Suhag, Giovanna Ferrentino","doi":"10.1155/ijfo/1373291","DOIUrl":"10.1155/ijfo/1373291","url":null,"abstract":"<p><p>This study focuses on developing and characterizing polyphenol-rich particulate systems from blends of guava, beetroot, orange, and mint juices in varying proportions. The resulting particles had high yields exceeding 90%. Physical properties showed bulk densities of 0.69-0.76 g/cm³ and good flowability as indicated by favorable Carr indices (CIs) and Hausner ratios (HRs). The powders demonstrated low moisture content (2.9%-3.15%) and water activity (0.35-0.36), alongside solubility (88.08%-89.74%), wettability (112.33-123.67 s), dispersibility (87.19%-93.50%), and hygroscopicity (30.65%-34.46%). Thermal properties such as diffusivity, conductivity, and volumetric heat capacity were recorded at 0.124-0.138 mm²/s, 0.13-0.14 W/mK, and 0.80-1.18 MJ/m³K, respectively. The powders retained substantial bioactive compounds, with total phenolic content ranging from 101.81 to 160.11 mg GAE/100 g and DPPH radical scavenging activity from 46.91% to 59.33%. FTIR analysis confirmed the presence of phenolics, proteins, and sugars. Sensory evaluation highlighted significant differences in consumer acceptability, with one formulation achieving top scores for appearance (8.3), texture (7.4), and overall acceptability (8.5). This study underscores the potential of fruit-vegetable-herb blends in creating functional, nutrient-dense powders with broad applications and strong consumer appeal.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"1373291"},"PeriodicalIF":3.1,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12476848/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145199223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Priming and Sprouting on the Quality and Functionality of <i>Moringa oleifera</i> Seed Flour.","authors":"Ruth-Ann Yaa Frimpong, Nicole Sharon Affrifah, Joris Gerald Niilante Amissah, Joyce Agyei-Amponsah, Josef Kerler, Firibu Kwesi Saalia","doi":"10.1155/ijfo/3909494","DOIUrl":"10.1155/ijfo/3909494","url":null,"abstract":"<p><p>This study is aimed at investigating the impact of physical treatments (hydropriming, alkaline-priming with 0.5% NaOH, and sprouting) as pretreatments to improve the quality of <i>Moringa oleifera</i> (<i>MO</i>) seed flour for potential use in food products. An in vitro procedure was conducted with steeping medium and sprouting as the experimental factors. Nutrient composition, antinutrients, functional and antioxidative characteristics, sensory attributes, and microbiological quality of the treated seed flour were determined according to standard protocols. Hydropriming (9 h) and sprouting (4 days) increased the protein and fat content by 9% and significantly reduced (<i>p</i> < 0.05) the phytic acid, oxalate, and alkaloid content by 42%, 39.9%, and 33%, respectively, compared to untreated <i>MO</i> seeds. Conversely, there was a 7.8% increase in tannin content (<i>p</i> < 0.05) for hydroprimed and sprouted seeds, while an 18%-25% increase was reported for alkaline-primed and sprouted seed flour. Sprouting treatments resulted in significant variations (<i>p</i> < 0.05) in the functional, total phenolic, and antioxidative properties of the resultant flour. In addition, sprouting increased the anaerobic plate count (APC) by 1-2 log CFU/g while other safety indicators were within the safety limits for sprouted seeds. Principal component analysis (PCA) explained 84.91% of the total variability in the sensory attributes of the samples. Sweet and nutty flavors were developed in the flour when priming was combined with sprouting. Hydropriming <i>MO</i> seeds and sprouting can be used as a sustainable method to produce protein-rich flour with reduced antinutritional factors and bitterness, which can potentially be used as an ingredient for food fortification.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"3909494"},"PeriodicalIF":3.1,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12464884/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145199214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Hygienic Milk and Meat Handling Practices and Their Associated Risk Factors in and Around Ambo and Guder Towns, Ethiopia.","authors":"Beka Ararsa Desisa, Birhan Agmas Mitiku","doi":"10.1155/ijfo/3064650","DOIUrl":"10.1155/ijfo/3064650","url":null,"abstract":"<p><p>Food safety is crucial for life and health, as unsafe food causes a range of diseases from diarrhea to cancer. Poor food handling can lead to disease and malnutrition, affecting infants, young children, the elderly, and the sick. Meat and milk products are particularly susceptible, and poor hygiene conditions and lack of personal hygiene contribute to contamination. Thus, the objective of this study was to assess hygienic milk and meat handling practices and their associated risk factors along the value chain handlers in the study area. A cross-sectional study survey was taking place from January to August 2024. A structured pretested questionnaire data collection tool was used to collect the data. A total of 186 respondents, found in the Ambo and Guder towns along the milk and meat value chain, were involved in the study. The data was analyzed using SPSS software Version 27. The study revealed that the hygienic milk and meat handling practices level of milkers, milk sellers, butchers, and meat sellers were 52.8%, 43.3%, 50%, and 54.3%, respectively. Respondent's age and experience year were found to be statistically significant (<i>p</i> < 0.05) and showed good milk and meat handling practices. In conclusion, this study indicated that nearly half of the respondents had poor practices of milk and meat handling. This implies that the meat and milk products in the area may have public health risks. Therefore, creating and raising awareness about hygienic milk and meat handling practices in the study area is needed.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"3064650"},"PeriodicalIF":3.1,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12461230/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145199207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Growth Kinetics of <i>Bacillus cereus</i> Vegetative Cells and Spores in Glutinous Rice Dough at Various Environmental Temperatures During Production.","authors":"Zijie Dong, Xiao Zhang, Xiaojie Wang, Zhen Li, Huiping Fan, Biao Suo","doi":"10.1155/ijfo/1180461","DOIUrl":"10.1155/ijfo/1180461","url":null,"abstract":"<p><p>The growth and proliferation of <i>Bacillus cereus</i> in the processing environment are important reasons why the cell number in the final glutinous rice product exceeds the risk threshold. This study investigated the growth kinetics of <i>B. cereus</i> vegetable cells and their spores in glutinous rice dough at constant temperatures ranging from 11°C to 37°C. The results indicated that the Baranyi, modified Gompertz, and Huang models all successfully described the growth curves of the <i>B. cereus</i> vegetative cells and spores in glutinous rice dough, whereas the modified Gompertz model showed the best fitting accuracy in the majority of cases. The secondary Huang square root model successfully described the effects of temperature on the growth parameters of <i>B. cereus</i> vegetative cells and spores. This study revealed that, compared with spores, vegetative <i>B. cereus</i> cells had faster growth rates, shorter lag times, and higher concentrations (≥ 0.7 log CFU/g) than spores did. However, as the environmental temperature increased, the difference in the growth kinetics between the vegetative cells and spores gradually decreased, indicating that the residual spores in food at relatively high temperatures also have a considerable effect on food safety. Finally, an exponential model was regressed to fit the time required for <i>B. cereus</i> in glutinous rice dough to reach the critical threshold of food safety risk of 5 log CFU/g. The modeling of <i>B. cereus</i> growth in glutinous rice dough provides a theoretical basis for optimizing processing procedures to prevent exceeding the threshold before quick freezing of glutinous rice foods.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"1180461"},"PeriodicalIF":3.1,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12455243/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145199186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Selenium Application on Starch Structure, Physicochemical Properties, and Texture Properties of Rice.","authors":"Xiaobin Tang, Rui Xu, Yong Sui, Shuyi Li, Zhenzhou Zhu, Fang Luo, Yuedi Huang, Jianbin Shi, Sha Cai, Tian Xiong, Fang Cai, Xin Mei","doi":"10.1155/ijfo/6635000","DOIUrl":"10.1155/ijfo/6635000","url":null,"abstract":"<p><p>The consumption of selenium-enriched rice represents an effective approach for human selenium intake. However, the potential effects of selenium on rice texture after cooking and the physicochemical properties of rice starch remain insufficiently understood. In this study, four selenium-enriched rice varieties and one conventional rice variety were selected to compare their nutritional components and eating quality and to investigate the microstructure and physicochemical properties of their starches. The results showed that selenium content in selenium-enriched rice was significantly higher than that in conventional rice (<i>p</i> < 0.01). Selenium enrichment had a positive effect on selenium accumulation, thereby promoting protein synthesis, with protein content increased by 3.01%-9.4%. However, it should be noted that the eating quality of selenium-enriched rice was inferior to that of conventional rice, as indicated by lower taste values. Compared to conventional rice, the resistant starch content of selenium-enriched rice increased by 13.41%-19.95%, the crystallinity increased by 4.89%-9.14%, the ordered double-helical structure of starch granules was enhanced, and the gelatinization temperature increased. This study provides a theoretical reference for the processing, product development, and quality improvement of selenium-enriched rice.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6635000"},"PeriodicalIF":3.1,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12457697/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145199261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of <i>Propionibacterium</i> and <i>Lactobacillus</i> Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction.","authors":"Sholpan Baytukenova, Ulzhan Ryspaeva, Saule Baytukenova, Anel Kostanova, Saule Yeraliyeva","doi":"10.1155/ijfo/4733962","DOIUrl":"10.1155/ijfo/4733962","url":null,"abstract":"<p><p>This study explores the functional role of <i>Propionibacterium shermanii</i> and <i>Lactobacillus acidophilus</i> as starter cultures in the development of semidry fermented and smoked sausages, with a focus on improving product quality and microbiological safety and reducing sodium nitrite levels. Four sausage formulations were prepared: one control without bacterial inoculation and three experimental groups containing different concentrations (0.08%, 0.10%, and 0.15%) of the bacterial blend. Results demonstrated that a 0.10% inoculation level achieved optimal fermentation, lowering the pH to 5.3 within 8 h and facilitating a 40% reduction in sodium nitrite without compromising color stability or safety. The inoculated samples exhibited significant improvements in water-binding and holding capacities, as well as enhanced moisture regulation and accelerated drying. Microbiological analysis revealed effective suppression of spoilage organisms and absence of <i>E. coli</i>, while organoleptic evaluation confirmed superior texture, aroma, and visual appeal in the treated groups. Colorimetric assessment showed increased pinkness and brightness values, especially in the 0.10% group. Amino acid profiling indicated a 24.2% increase in essential amino acid content, including lysine, leucine, and threonine, due to enhanced proteolysis and microbial activity. The added cultures also contributed to a significant reduction in residual nitrite levels and supported nitrosopigment formation. Storage studies confirmed the product's microbiological and physicochemical stability over 20 days under refrigeration. These findings highlight the potential of selected starter cultures as clean-label alternatives to chemical preservatives, offering a promising approach for safer, nutritionally enriched, and high-quality fermented meat products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"4733962"},"PeriodicalIF":3.1,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12455244/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145199236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Storage Temperature Effects on <i>Bacillus</i> Spores and <i>Lactobacillus acidophilus</i> Viability.","authors":"Jessie Payne, Danielle Bellmer, Ravi Jadeja, Brooke Holt, Bailey Holcomb, Sarah Spring","doi":"10.1155/ijfo/3966944","DOIUrl":"10.1155/ijfo/3966944","url":null,"abstract":"<p><p>This study investigated the impact of various storage temperatures on the viability of four commercial probiotic strains: <i>Lactobacillus acidophilus</i> (<i>LA-1</i>) vegetative cells, <i>Bacillus subtilis</i> 1 spores, <i>ProSilience Bacillus subtilis HU58</i> (<i>HU58</i>) spores, and <i>Bacillus coagulans GBI-30</i>, <i>6086</i> (<i>BC30</i>) spores. These probiotics were incorporated into cookies and crackers, which were then stored at 25°C, 4°C, and -18°C for 12 months. Evaluations were conducted at eight different time points throughout the storage period. Among the probiotics tested, the <i>B. subtilis</i> spores exhibited the greatest stability, showing < 2 log reductions under all conditions over the 12 months. In contrast, <i>LA-1</i> cells were the least stable, falling below the minimum therapeutic level for probiotic microorganisms in a food product (10⁶ CFU/g) after just 2 months in crackers and 4 months in cookies. <i>BC30</i> spores were more sensitive to temperature changes than the other <i>Bacillus</i> strains (<i>B. subtilis 1</i> and <i>HU58</i>), with > 4 log reductions. This study also revealed that different probiotics have distinct optimal storage conditions. However, storage temperature had no significant effect on the viability of <i>B. subtilis</i> 1 spores, <i>BC30</i> spores, and <i>LA-1</i> vegetative cells. In contrast, <i>HU58</i> spores were notably affected by temperature during the final months of storage. Specifically, samples held at 25°C showed significantly higher log reductions compared to those stored at cooler temperatures, highlighting HU58's sensitivity to temperature, particularly with longer storage periods. Throughout the storage period, both <i>BC30</i> spores and <i>LA-1</i> cells experienced substantial increases in log reductions. Overall, this study highlights the importance of selecting appropriate storage conditions for different probiotic strains to maintain their viability in food products over extended periods.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"3966944"},"PeriodicalIF":3.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12451811/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145199170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}