Journal of Food Processing and Preservation最新文献

{"title":"Nonthermal Technologies in Plant-Based Alternative Processing: Applications, Challenges, and Future Perspectives","authors":"Alkatuzzakia Akhi,&nbsp;Md Rahmatuzzaman Rana,&nbsp;Nazmul Islam,&nbsp;Tanvir Ahmed","doi":"10.1155/jfpp/4986605","DOIUrl":"https://doi.org/10.1155/jfpp/4986605","url":null,"abstract":"<p>The growing demand for plant-based alternatives has urged the development of advanced processing technologies that enhance product quality while maintaining nutritional integrity. Nonthermal technologies, including high-pressure processing (HPP), pulsed electric field (PEF), ultrasound, ultraviolet (UV) light, irradiation, and cold plasma (CP), offer effective alternatives to traditional thermal methods. These technologies improve microbial safety, enhance protein functionality, and extend shelf life without compromising sensory and nutritional properties. This review summarizes the applications of nonthermal technologies in plant-based food processing, focusing on their roles in modifying texture, flavor, protein structure, and nutrient bioavailability. HPP enhances food safety and textural properties, while PEF facilitates protein extraction and enzymatic modifications. Ultrasound aids in emulsification and structural changes, whereas UV light and irradiation contribute to microbial decontamination and shelf life extension. CP shows potential in antimicrobial applications and as an enhancer of functional ingredients. Despite their advantages, challenges such as scalability, processing costs, regulatory concerns, and consumer acceptance hinder widespread adoption. Moreover, the complex interactions between plant-based matrices and nonthermal treatments require further investigation to optimize processing conditions. Future research should investigate the synergistic effects of combining multiple nonthermal techniques, enhance process efficiency, and establish standardized guidelines for industrial applications. Advances in automation and real-time monitoring could further enhance these technologies, ensuring the production of high-quality, sustainable, and nutritionally optimized plant-based alternatives. With continued innovation, nonthermal processing has the potential to revolutionize the plant-based food industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4986605","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145223987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Chemical and Biological Properties of Elettaria cardamomum Maton var. minuscula Essential Oil and Its Effect as Preservative to Shelf-Life Storage of Sous Vide Carrot Inoculated With Pseudomonas aeruginosa","authors":"Miroslava Kačániová,&nbsp;Zhaojun Ban,&nbsp;Li Li,&nbsp;Alessandro Bianchi,&nbsp;Margarita Terentjeva,&nbsp;Anis Ben Hsouna,&nbsp;Rania Ben Saad,&nbsp;Joel Horacio Elizondo-Luevano,&nbsp;Stefania Garzoli","doi":"10.1155/jfpp/7589175","DOIUrl":"https://doi.org/10.1155/jfpp/7589175","url":null,"abstract":"<p>Microbial spoilage and contamination pose significant challenges to the shelf life and safety of minimally processed foods such as sous vide vegetables. Essential oils have emerged as promising natural preservatives due to their antimicrobial properties. In this study, <i>Elettaria cardamomum</i> Maton var. <i>minuscula</i> essential oil (ECMEO) was chemically characterized and its antimicrobial efficacy evaluated against various microorganisms through both vitro and in situ experiments. The antibiofilm activity of ECMEO, specifically against biofilm-forming <i>Pseudomonas aeruginosa</i>, was assessed using crystal violet staining and MALDI-TOF MS profiling. Additionally, insecticidal activity against <i>Megabruchidius dorsalis</i> was tested, and synergistic effects with mild thermal treatment on microbial growth were investigated. GC–MS analysis identified <i>α</i>-terpinyl acetate (40.9%) and 1,8-cineole (36.2%) as major components of ECMEO. The essential oil exhibited strong antimicrobial effects against several bacteria and yeasts, with minimum inhibitory concentrations between 0.33 and 0.56 mg/mL. ECMEO effectively inhibited microbial growth in vapor-phase assays and significantly reduced bacterial counts in vacuum-sealed sous vide carrots, including suppression of <i>P. aeruginosa</i> biofilms. Combined application with mild heat showed synergistic inhibition of bacterial growth. Furthermore, ECMEO demonstrated insecticidal activity against <i>M. dorsalis</i>. These findings suggest ECMEO is a promising natural preservative for enhancing microbial safety and extending the shelf life of sous vide vegetables, with potential applications in food preservation and crop protection.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7589175","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145223988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Bacterial Nanocellulose as a Carrier for Cinnamaldehyde: A Clean-Label Strategy for Extending Bread Shelf Life","authors":"Joana Garrossino Magalhães,&nbsp;Erika Leão Ajala Caetano,&nbsp;Angela Faustino Jozala,&nbsp;Denise Grotto","doi":"10.1155/jfpp/8440014","DOIUrl":"https://doi.org/10.1155/jfpp/8440014","url":null,"abstract":"<p>The use of chemical preservatives, such as propionic acid, sorbic acid, benzoic acid, and nitrites, is a widely adopted strategy in the food industry to inhibit microbial growth and prolong product shelf life. However, the prolonged consumption of synthetic additives has been associated with adverse health effects, driving a growing demand for natural and sustainable preservation alternatives. In this context, this study was aimed at developing and evaluating a natural preservative system based on bacterial nanocellulose (BNC) incorporated with bioactive compounds for application in bread preservation. BNC was biosynthesized using <i>Komagataeibacter xylinus</i> through a green synthesis process and served as a biologically derived nanocarrier for cinnamaldehyde oil and clove extract, selected for their well-documented antimicrobial and antioxidant properties. The natural preservative was applied to bread formulations, and its effectiveness was evaluated through the minimum inhibitory concentration (MIC) and stability analysis. Antimicrobial activity was determined via MIC assays and inhibition halo measurements on fungal culture plates. Additionally, shelf life extension was evaluated by monitoring visual spoilage and structural integrity of bread samples over time, in comparison with samples treated with conventional artificial preservatives. The results confirmed the effectiveness of cinnamaldehyde-loaded BNC prolonging the bread’s shelf life without compromising its structure. The combination of natural preservatives and nanotechnology proved to be a promising alternative to synthetic preservatives, aligning with the clean-label food market and opening up opportunities in the bakery industry and beyond.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8440014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145224542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Correction to “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334”","authors":"","doi":"10.1155/jfpp/9794704","DOIUrl":"https://doi.org/10.1155/jfpp/9794704","url":null,"abstract":"<p>L. Abadía-García, M. Mondragón-Ugalde, S. L. Amaya-Llano, and B. Murúa-Pagola, “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated <i>Lacticaseibacillus casei</i> ATCC 334,” <i>Journal of Food Processing and Preservation</i> 2025 (2025): 9366397, https://doi.org/10.1155/jfpp/9366397.</p><p>In the article titled “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated <i>Lacticaseibacillus casei</i> ATCC 334,” there was an error in the corresponding author, where Silvia L. Amaya-Llano was omitted as a corresponding author. The final corresponding authors are Silvia L. Amaya-Llano and Beneranda Murúa-Pagola.</p><p>We apologize for this error.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9794704","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Correction to “Nutritional Labeling of Sugar-Sweetened Beverages: A Survey at the Community Level”","authors":"","doi":"10.1155/jfpp/9876746","DOIUrl":"https://doi.org/10.1155/jfpp/9876746","url":null,"abstract":"<p>H. R. Birgani, N. Gilani, F. Bakhtari, and L. Jahangiry, “Nutritional Labeling of Sugar-Sweetened Beverages: A Survey at the Community Level,” <i>Journal of Food Processing and Preservation</i> 2025 (2025): 6397055, https://doi.org/10.1155/jfpp/6397055.</p><p>In the article titled “Nutritional Labeling of Sugar-Sweetened Beverages: A Survey at the Community Level,” there was an error in the Ethics Statement, where the ethics approval number was incorrectly stated as “IR.TBZMED.VCR.REC.1403.088.” The corrected Ethics Statement appears below:</p><p><b>Ethics Statement</b></p><p>The current study was approved (No. 73638) by the Committee of Ethics of Tabriz University of Medical Sciences (IR.TBZMED.REC.1403.074) and conducted according to the ethical norms and guidelines. The authors also confirmed that the ethical instructions were implemented in method.</p><p>We apologize for this error.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9876746","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Plant-Based Milk Alternatives and Its Future Trends in the Middle East","authors":"Betelhem Abera Mengistu","doi":"10.1155/jfpp/2743414","DOIUrl":"https://doi.org/10.1155/jfpp/2743414","url":null,"abstract":"<p>The Middle East’s plant-based milk alternative (PBMA) market is projected to grow from $382.3 million in 2025 to $710.8 million by 2030, fueled by rising lactose intolerance (70% regional prevalence), environmental awareness, and religious dietary laws. Key drivers include halal certification demands (87% of Muslim consumers), kosher requirements in Jewish communities (prohibiting milk–meat mixing), and Eastern Orthodox Christian fasting traditions that periodically restrict dairy. Government initiatives like Saudi Arabia’s Vision 2030 and UAE’s 30% plant-based cafeteria mandate further accelerate adoption. The region leverages traditional ingredients like almonds, sesame, and dates through modern innovations: Saudi Arabia’s date-based milks, UAE’s shelf-stable technologies, and Qatar’s water-efficient aeroponic barley farming. Nutritionally, these alternatives address regional deficiencies—almond milk provides vitamin E, sesame milk offers bioavailable calcium/iron, and coconut milk delivers medium-chain triglycerides. Despite advantages, challenges include cultural dairy preferences, high costs (2× dairy prices in Saudi Arabia), and import dependence (90% of almonds). However, PBMAs show clear environmental benefits, using 90% less water and generating lower emissions than dairy. Future success depends on overcoming barriers through localized production, affordability improvements, and culturally adapted products that reconcile modern health trends with religious observance. The Middle East’s PBMA sector uniquely blends ancient food heritage with cutting-edge technology, positioning the region as a significant player in the global dairy alternatives market while addressing its distinct dietary, environmental, and religious landscape.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2743414","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Predictive Classification Model for Quality Grading and Maturity Detection of Dragon Fruit Using Fused Deep CNN Feature and Ensemble Learning","authors":"Sonal B. Nikam,&nbsp;Sudhir B. Lande,&nbsp;Vinay J. Nagalkar,&nbsp;G. C. Wakchaure,&nbsp;Paramasivam Suresh Kumar","doi":"10.1155/jfpp/6938071","DOIUrl":"https://doi.org/10.1155/jfpp/6938071","url":null,"abstract":"<p><b>Introduction:</b> Dragon fruit quality grading and maturity detection are crucial for ensuring market value and consumer satisfaction. The manual grading and maturity assessment of dragon fruit is a tedious, time-consuming task that often lacks consistency due to human subjectivity and environmental factors. Existing computer vision–based classification models rely on single deep learning architectures, which may not effectively capture the diverse features required for accurate quality assessment. Moreover, traditional machine learning classifiers struggle to generalize well when dealing with complex agricultural datasets containing variations in fruit texture, size, and lighting conditions.</p><p><b>Method:</b> This paper presents a predictive classification model that integrates fused deep convolutional neural network (CNN) features with ensemble learning to achieve high-accuracy classification. The proposed model extracts deep features from multiple pretrained CNN architectures, including VGG16 and Inception-ResNet-v2, and fuses them to enhance feature representation. These fused deep features were then classified using an ensemble of machine learning algorithms, including random forest (RF), gradient boosting (GB), and AdaBoost (AB).</p><p><b>Findings:</b> Experimental results on a benchmark dataset of dragon fruit images demonstrated that the proposed hybrid approach outperformed individual deep learning and machine learning models, achieving superior accuracy, precision, and recall in quality and maturity grade classification. RF achieved 99.99% accuracy in quality grading by classifying fresh versus defected fruits, while AB reached 99.69% accuracy in maturity detection, surpassing the performance of both RF and GB.</p><p><b>Conclusions:</b> The model effectively distinguished different maturity levels and quality grades, offering a robust and automated solution for dragon fruit quality assessment. Its high accuracy and adaptability support real-world deployment in smart farming and processing units, including in automated sorting and grading systems. This enables real-time, consistent, and accurate fruit classification, thereby reducing labor, minimizing human error, and improving supply chain efficiency.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6938071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Exploring the Performance of Jackfruit Seed Starch and Protein Microcapsules as Probiotic Carrier Systems: Enhancing Viability, Shelf Life, and Gastrointestinal Resilience","authors":"Alice Singh,&nbsp;Tanya L. Swer,&nbsp;Lokesh Kumar,&nbsp;Ananya Rana,&nbsp;Neetu K. Taneja","doi":"10.1155/jfpp/9970101","DOIUrl":"https://doi.org/10.1155/jfpp/9970101","url":null,"abstract":"<p>Conventional encapsulating materials like maltodextrin, gelatin, casein, and synthetic polymers face challenges such as instability in gastric conditions, high costs, and ethical concerns. As sustainable alternatives, starch-based polymers and protein isolates offer superior protection, biocompatibility, and eco-friendliness. This study is aimed at supporting Sustainable Development Goals by utilizing jackfruit seed starch (JSS) and protein isolate (JSPI) for the microencapsulation of <i>Lactiplantibacillus plantarum</i>. The encapsulation efficiency ranged from 82.87% to 96%, also enhancing cell viability to 10¹¹–10⁹ CFU/g. SEM analysis confirmed the formation of microcapsules (7–30 <i>μ</i>m) without free cells. Thermal analysis showed endothermic peak temperatures of 78.4°C–87.5°C, indicating resilience to food processing conditions. Microencapsulation with JSS and JSPI improved probiotic survival up to 8 log CFU/g for 28 days and 7 log CFU/g in gastrointestinal conditions. These findings suggest that JSS and JSPI are promising, sustainable materials for probiotic microencapsulation in food applications.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9970101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145172005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Evaluating the Performance of Thin-Layer Drying Models in Predicting the Drying Behavior of Catfish Flesh Under Convective and Microwave Drying","authors":"Thomas Ansong Agyei,&nbsp;Shadrack kwadwo Amponsah,&nbsp;Joseph Oppong Akowuah,&nbsp;Ahmad Addo","doi":"10.1155/jfpp/2179898","DOIUrl":"https://doi.org/10.1155/jfpp/2179898","url":null,"abstract":"<p>The quick spoilage of fish, particularly in developing countries, results in significant postharvest losses, underscoring the need for effective preservation strategies. This study was aimed at analyzing the drying kinetics and mass transfer characteristics of African catfish (<i>Clarias gariepinus</i>) using different drying methods. The catfish fillets were dried at temperatures of 60°C, 75°C, and 90°C, as well as with microwave power levels of 540, 700, and 800 W. The experimental data were evaluated using various thin-layer drying models to identify the best fit for predicting drying behavior. Results showed that hot air drying (HAD) followed a single-phase falling rate period, whereas microwave drying (MD) demonstrated three distinct phases. Higher temperatures and increased microwave power significantly boosted the drying rate, reducing drying time. Furthermore, MD displayed a higher effective moisture diffusivity compared to HAD, indicating faster moisture removal. The energy requirement for HAD was greater (18.74 kJ/mol) than for MD (4.84 W/g). Among the tested models, the modified Henderson and Pabis and Midilli models best described the drying of oven-dried catfish, while the Henderson and Pabis, Page, and Midilli models were most accurate for microwave-dried samples. This research provides valuable insights into how different drying methods influence the drying behavior and moisture transfer of catfish fillets.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2179898","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Enhanced Properties and Biological Activities of Heracleum persicum Extract via Nanoemulsification and Nanoencapsulation: Anti-Listeria Effects, Cytotoxicity, and Applications in Traditional Cheese","authors":"Iman Saffari,&nbsp;Reza Sharafati Chaleshtori,&nbsp;Hamed Mirzaei,&nbsp;Mohsen Taghizadeh","doi":"10.1155/jfpp/5727548","DOIUrl":"https://doi.org/10.1155/jfpp/5727548","url":null,"abstract":"<p>Active plant extracts such as <i>Heracleum persicum</i> can be incorporated into food products and pharmaceutical formulations using advanced techniques such as nanoemulsion and nanoencapsulation. This study is aimed at determining the size and morphology of nanoemulsions (NEHP) and nanoencapsulations (NCHP) of <i>H. persicum</i> hydroethanolic extract (HP) and evaluating their antibacterial and anticancer properties. Additionally, the effects of these formulations on the qualitative properties of traditional cheese during refrigerated storage were assessed. Results from dynamic light scattering (DLS) and transmission electron microscopy (TEM) revealed consistent particle characteristics. FTIR analysis indicated the presence of various functional groups in the biomolecules surrounding the nanoparticles. After 48 h, NEHP and HP (500 mg/mL) reduced the viability of cancer and normal cells by approximately 80% and 75%, respectively. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values ranged from 7.8 to 250 mg/mL and 15.6 to 500 mg/mL, respectively. At a 2× MIC concentration, NCHP exhibited the highest inhibition of biofilm formation by <i>Listeria monocytogenes</i> ATCC 7644 (LSTD) (72.5%) and a food isolate (LIFF) (70.3%). Incorporation of 2% NCHP into traditional cheese kept the total bacterial count (TBC) below 1.5 log CFU/g during storage. Furthermore, NCHP-coated samples exhibited the lowest levels of LSTD, LIFF, molds and yeasts, and coliforms. During storage, samples treated with 2% HP and 1% NEHP showed the lowest pH and titratable acidity (TA), respectively. The HP coating also improved the overall sensory acceptability of the cheese samples.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5727548","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145111019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}