Journal of Food Processing and Preservation最新文献

{"title":"Development and Validation of Normal Phase HPLC Method for Determination of Vitamin A (Retinyl Palmitate) in Fortified Rice Kernels (FRKs)","authors":"Md. Abu Faysal Chowdhury,&nbsp;Md. Rakibul Hasan,&nbsp;Julhasnain Mohammad Jubair Furquani,&nbsp;Rokeya Begum","doi":"10.1155/jfpp/3315156","DOIUrl":"https://doi.org/10.1155/jfpp/3315156","url":null,"abstract":"<p>Fortifying rice with vitamin A represents a crucial step toward addressing nutritional deficiencies in Bangladesh. The increasing interest in food enrichment necessitates straightforward and precise methods for analyzing fortified products. This study introduces a simple and reliable approach based on normal-phase high-performance liquid chromatography (HPLC) analysis to quantify retinyl palmitate in fortified rice kernels. The method was validated in accordance with the International Conference on Harmonization guidelines. Analysis was conducted using a DB silica column (250 cm × 4.6 mm; 5 <i>μ</i>m), with a mobile phase consisting of n-hexane and isopropyl alcohol in a 96:04 <i>v</i>/<i>v</i> ratio and a flow rate of 1.0 mL/min. Detection occurred at a wavelength of 326 nm, with a retention time for vitamin A of approximately 3 min and a total run time of 5 min. The calibration plot exhibited a linear relationship (<i>R</i>² = 1.00) across the concentration range of 0.48–30.80 <i>μ</i>g/mL. The limit of detection (LOD) and limit of quantification (LOQ) were 0.015 and 0.051 <i>μ</i>g/mL for standard and 0.35 and 1.07 <i>μ</i>g/mL for spiked samples, respectively. Accuracy, determined through recovery studies, showed a mean recovery rate of over 90%. The relative standard deviation (RSD%) for intraday and interday precision was found to be less than 2%. Robustness and solution stability results were within acceptable limits. The proposed method, meeting all validation criteria including linearity, accuracy, precision, and robustness, offers a rapid and cost-effective solution for routine quality control of vitamin A-fortified rice, with potential to support food fortification monitoring in resource-limited settings.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3315156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273356","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":"Harnessing Natural Antioxidants From Herbs to Enhance the Oxidative Stability and Shelf Life of Cottonseed Oil","authors":"Mohamed Hussein Hamdy Roby,&nbsp;Tawfiq Alsulami,&nbsp;Alaa S. Mohamed,&nbsp;Abdulhadi Aljawish","doi":"10.1155/jfpp/7239254","DOIUrl":"https://doi.org/10.1155/jfpp/7239254","url":null,"abstract":"<p>This study explores the potential of herb extracts from thyme, sage, marjoram, and fennel to enhance the oxidative stability of cottonseed oil, providing a natural alternative to synthetic antioxidants. The antioxidant potential of these extracts was evaluated through phenolic content and free radical scavenging activity using the DPPH and ABTS methods. Antioxidant activity, expressed as TEAC, ranged from 1.25 ± 0.05 to 3.07 ± 0.15 for DPPH and 1.38 ± 0.08 to 3.93 ± 0.11 for ABTS, showcasing the extracts’ strong antioxidant properties. Stability assessments via Rancimat and heating tests revealed a remarkable improvement in the induction period (IP) and a significant reduction in oxidative markers. Thyme methanol extract demonstrated the highest efficacy, extending the IP from 3.0 (control) to 9.0 h and reducing peroxide value (PV) from 10.8 to 2.89 meq O₂/kg, <i>p</i>-anisidine value (P-AnV) from 9.7 to 5.78, and Totox value from 31.3 to 11.56 after 5 h of heating at 100°C. These results confirm that herb extracts, particularly from thyme and sage, can substantially enhance oil stability, offering a safer and more sustainable alternative to synthetic antioxidants. This study underscores the potential of natural additives in improving food quality and meeting the growing demand for clean-label products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7239254","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273289","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":"Isolation and Characterization of a Novel Antibacterial Protein From Moringa oleifera Seeds","authors":"Rui Chen,&nbsp;Xin Li,&nbsp;Qian Xu,&nbsp;Wenmin Xie","doi":"10.1155/jfpp/2934260","DOIUrl":"https://doi.org/10.1155/jfpp/2934260","url":null,"abstract":"<p><i>Moringa oleifera</i> is an edible and medicinal plant cultivated worldwide. Its seeds are rich in proteins, oil, and glucosinolates. Previous studies reported the antibacterial properties of <i>Moringa</i> proteins, but the specific protein responsible remains unidentified. This study was aimed at isolating and characterizing an antibacterial protein in <i>M. oleifera</i> seeds. A silica gel column chromatographic separation method combined with a silica gel thin-layer chromatographic detection and purification procedure was developed to isolate <i>Moringa</i> antibacterial protein, and its antibacterial activity, molecular weight, and protein type were determined. The results indicated that when the amount of protein sample was 1.0 mg, protein extracted from <i>M. oleifera</i> seeds presented antibacterial activity, with inhibition zones of 13.0 ± 0.2 mm (<i>Staphylococcus aureus</i> ATCC 29213), 12.0 ± 0.0 mm (<i>Staphylococcus aureus</i> ATCC 25923), 14.0 ± 0.3 mm (<i>Clostridium perfringens</i> CVCC 2030), 12.0 ± 0.1 mm (<i>Streptococcus</i> CVCC 3307), 16.0 ± 0.2 mm (<i>Actinobacillus</i> CVCC 3589), 13.0 ± 0.4 mm (<i>Salmonella</i> CVCC 79301), and 15.0 ± 0.3 mm (<i>Salmonella</i> CVCC 503), but no antibacterial activity toward <i>Escherichia coli</i> CVCC192 was observed. The <i>Moringa</i> antibacterial protein was identified as a 2S albumin with a molecular weight of approximately 20 kDa after LC–MS determination and comparison with the NCBI protein database. This study successfully isolated and identified 2S albumin as the active antibacterial protein in <i>M. oleifera</i> seeds. These findings provide valuable ideas and methods for the potential application of the <i>Moringa</i> antibacterial protein in the food preservation and pharmaceutical industries.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2934260","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273288","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":"Effect of Lemon and Ginger Extract in Cornstarch Edible Coating on Postharvest Quality and Shelf Life of White Sapote (Casimiroa edulis L.) Fruits","authors":"Hawi Tolera,&nbsp;Solomon Abera,&nbsp;Getachew Neme Tolesa,&nbsp;Tigistu Belachew","doi":"10.1155/jfpp/1004483","DOIUrl":"https://doi.org/10.1155/jfpp/1004483","url":null,"abstract":"<p>White sapote fruit is susceptible to physical and mechanical injury due to its natural characteristics. The fruit is very perishable and needs careful handling. Postharvest losses of fresh produce are very high (&gt; 40%) in developing countries due to mishandling. Postharvest loss reduction is the major solution to improve food security in developing countries. Edible coating with active plant extract is a promising technique to reduce postharvest losses. Cornstarch mixed with lemon and ginger extracts to play the antimicrobial role was employed as coating material. Then, 4% of cornstarch and 3.2% of lemon and ginger extracts were used for preparations of coating solutions. The coating solutions were applied by dipping for 2 min and left for drying at room temperature. Cornstarch coating incorporated with plant extract showed good results in reducing weight loss, prolonging shelf life, and maintaining the quality of the fruits. The weight losses of fruits coated with lemon and ginger extracts were around 17.41 and 16.68 on Day 18, respectively, whereas a similar loss was recorded for samples stored without coating by the 15^th day. The ginger extract in coating diminishes the loss of ascorbic acid; the maximum value was 33.80 mg/100 g while the minimum value was recorded in the uncoated (control) sample 32.32/100 g by day three. The use of edible coating with plant extract is an effective, inexpensive, and environmentally safe method to manage the quality of white sapote fruits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1004483","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144220009","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":"Upgrading Extrusion Process for the Production of Croutons: Optimization and Quality Characteristics","authors":"Preethi Rokalla,&nbsp;Praveen Kumar Dikkala,&nbsp;Bobade Hanuman Pandurangrao,&nbsp;Kandi Sridhar,&nbsp;Baljit Singh,&nbsp;Minaxi Sharma","doi":"10.1155/jfpp/5362045","DOIUrl":"https://doi.org/10.1155/jfpp/5362045","url":null,"abstract":"<p>The present study is aimed at standardizing extrusion conditions for producing croutons from whole wheat. Wheat grits, the raw material, were analyzed for their physicochemical characteristics. A central composite rotatable design (CCRD) within response surface methodology (RSM) was employed to design experiments and examine the effects of various independent variables on the dependent variables. The selected range for independent variables included feed moisture (16%–20% on a dry basis), screw speed (400–550 rpm), and temperature (130°C–170°C). No interactions were found between the independent variables and the dependent variables: specific mechanical energy (SME), expansion ratio (ER), bulk density (BD), water absorption index (WAI), and water solubility index (WSI). Feed moisture negatively affected SME, ER, WAI, and WSI while positively influencing BD. Screw speed displayed a contradictory relationship with feed moisture. Temperature had an inverse relationship with SME and BD but was directly proportional to ER, WAI, and WSI. From the overlay plots, the optimized parameters obtained from the extrusion experiments were a feed moisture of 18.9%–20%, screw speed of 400–550 rpm, and a temperature of 150°C. These optimized extrusion parameters provide a balanced approach for achieving desirable crouton quality. The findings contribute to the advancement of extrusion technology for whole wheat-based snack products and can serve as a reference for further research and industrial applications.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5362045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171636","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":"Sustainable Cookies Enriched With Spent Coffee Grounds: A Study on Nutritional, Textural, and Sensory Properties","authors":"Samer Mudalal,&nbsp;Kenana Sawafta,&nbsp;Mais Zaqdah,&nbsp;Roa Jaayssa,&nbsp;Sadeel Saidi,&nbsp;Belal Rahhal,&nbsp;Ziad Ayyad,&nbsp;Nawaf Abu-Khalaf","doi":"10.1155/jfpp/7439017","DOIUrl":"https://doi.org/10.1155/jfpp/7439017","url":null,"abstract":"<p>Spent coffee grounds (SCGs) are the by-products of the brewing process. There are financial and environmental consequences associated with the production of millions of tons of SCG every year. This research explores the possibility of using SCGs, a significant by-product of the coffee industry, as a useful component in cookie recipes. This study is aimed at evaluating the effects of different SCG inclusion levels (0%, 5%, 10%, and 15%) on the physicochemical, antioxidant, sensory, and volatile characteristics of cookies. The findings demonstrated that SCG-enriched cookies, especially those with a 5%–10% inclusion rate, retained acceptable sensory attributes while demonstrating increased dietary fiber and antioxidant activity. However, greater inclusion levels of SCG (15%) negatively impacted taste and texture. Electronic nose revealed that when the amount of SCG increased, there were discernible changes in the volatile profiles. Our research revealed that when the amount of SCG in baked cookies increased, the <i>L</i>∗ and <i>b</i>∗ values gradually and significantly decreased. SCG offers a promising sustainable alternative for functional cookies, with an optimal inclusion level of 5% for broad consumer acceptability. Particle size and encapsulation process improvement should be investigated in future studies to enhance antioxidant stability and sensory acceptance.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7439017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171554","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":"Preparation of Black Soybean (Glycine max (L.) Merr.) Components by Supercritical Carbon Dioxide (SC-CO2) Extraction: A Box–Behnken Process Optimization, Component, and Oxidation Resistance Analysis","authors":"Lina Chen,&nbsp;Shuyu Zhang,&nbsp;Tienan Wang,&nbsp;Yuhan Sui,&nbsp;Xin-ning Du,&nbsp;Xiang Li","doi":"10.1155/jfpp/8835170","DOIUrl":"https://doi.org/10.1155/jfpp/8835170","url":null,"abstract":"<p>Black soybeans have a long history in China, with rich nutrition and efficacy. The extraction of its active ingredients is mostly focused on methods such as ultrasound, microwave, Soxhlet extraction, and distillation. These methods rely heavily on solvents, which are not environmentally friendly and healthy, and limit the development and utilization of their functional compositions. This study utilized supercritical fluid extraction technology to prepare functional components of black soybeans and optimized the supercritical CO₂ fluid extraction process of black soybean components through response surface methodology. The qualitative and quantitative analyses of fatty acids in black soybean extracts were mainly conducted, and the free radical scavenging ability of the extracts was studied. The results showed that the black soybean compositions extracted by supercritical fluid were rich, mainly including unsaturated fatty acids and terpenes and had a certain scavenging ability for DPPH and hydroxyl radicals. This study provides a theoretical reference for the industrial preparation of black soybean extractions and also provides ideas for the preparation of functional compositions of other medicinal and edible homologous substances.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8835170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171726","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":"Physicochemical and Sensory Evaluation of Jelly Supplemented With Cicer arietinum Leaf Extract","authors":"Saloni Gayakwad,&nbsp;Ranjana Pande,&nbsp;Anamika Mehta,&nbsp;Nipunjot Kaur","doi":"10.1155/jfpp/4832209","DOIUrl":"https://doi.org/10.1155/jfpp/4832209","url":null,"abstract":"<p>Chickpea (<i>Cicer arietinum</i>) is a predominant crop in the Indian subcontinent, typically used as a seed food; this food is a strong source of vitamins and minerals. Young chickpea leaves are a nutritious green vegetable that are frequently consumed, which confer health benefits to public health by preventing many diseases and disorders, especially in malnourished populations. However, they are not utilized to much extent despite their high nutritive value. In order to explore the potential value and acceptability of chickpea leaves as value-added products in the food industry, the goal of the current endeavor was to create jellies with 2-g pectin, 28-g sugar, and 1-mL lemon juice, along with varying concentrations of leaf extract (5, 7, and 10 mL). The prepared jelly was tested for physicochemical, nutritional, and sensory analysis and jelly evaluation tests. Physicochemical tests included TSS, pH, and titratable acidity, while jelly evaluation tests included weight variation, jelly dimension, swelling ratio, dissolving time, and syneresis test. All the prepared jellies conform to the physicochemical and jelly evaluation tests. Among the three leaf extract formulations, the formulation with 7-mL leaf extract was deemed ideal since it met all the criteria for physical qualities, exhibited no syneresis, and had the best texture. However, there was an effect on swelling ratio and dissolving time. Results showed that the swelling ratio decreased with increasing leaf extract concentration, while the dissolving time increased. Proximate analysis of leaf extract jellies showed a higher nutritional profile than the control jelly, with increased levels of crude fiber, energy, protein, and vitamin C. Due to their pleasing color, smooth texture, and flavor, chickpea leaf extract jellies were found to be acceptable by sensory examination of the made jellies. Using the hedonic scale, the formulation with 7-mL leaf extract had the highest overall acceptability score; hence, it was found best among all three formulations of leaf extract jellies. Besides, the total phenols present in the leaf extract of <i>Cicer arietinum</i> came out to be 6.85 mg gallic acid equivalent (GAE), and the antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical was 50.77%. This shows that the phenols present in chickpea leaves are responsible for antioxidant properties.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4832209","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148616","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":"Modeling and Optimization of the Blanching and Freeze-Drying Process of Cantaloupe Slices (Cucumis melo L.) Based on Bioactive Components and Antioxidant Activity","authors":"Ngoc Duc Vu,&nbsp;Thi Yen Nhi Tran,&nbsp;Quy Nguyen Ngoc,&nbsp;Tung Xuan Tan Nguyen,&nbsp;Tien Nguyen Minh,&nbsp;Trinh Thi Nhu Hang Nguyen,&nbsp;Nu Thuy An Ton,&nbsp;Binh An Pham","doi":"10.1155/jfpp/2390537","DOIUrl":"https://doi.org/10.1155/jfpp/2390537","url":null,"abstract":"<p>Cantaloupes (<i>Cucumis melo</i> L.) were blanched and freeze-dried under various conditions. Single-factor and two-factor experiments were conducted to determine the optimal processing conditions for achieving the best physicochemical properties, including polyphenols, flavonoids, ascorbic acid, antioxidant activity, and <i>L</i>∗. Two Box–Behnken design experiments, utilizing the response surface methodology (RSM), were employed to optimize both the blanching and drying processes. Blanching temperature (60°C–100°C), blanching time (2–10 min), slice thickness (0.2–1.2 cm), freezing time (24–72 h), freeze-drying time (15–45 h), and vacuum drying time (12–18 h) were investigated as independent variables. The results showed that polyphenol variation during blanching followed a linear model. However, the variations in flavonoids, ascorbic acid, antioxidant activity, and <i>L</i>∗ during blanching followed a quadratic model. This model was also found to be highly suitable for describing the changes in polyphenol, ascorbic acid, and moisture content during the drying process. The RSM identified the optimal conditions for producing freeze-dried cantaloupe slices, with blanching at 82.42°C for 4.83 min and a slice thickness of 1 cm. The proposed drying conditions include a freezing time of 43.12 h, a freeze-drying time of 26.74 h, and a vacuum drying time of 14.79 h, resulting in a total polyphenol content of 8.89 mgGAE/gDW, a total flavonoid content of 1.13 mgQE/gDW, and a moisture content of approximately 5%. The findings of this study provide a foundation for developing an optimized freeze-dried cantaloupe production process that ensures high product quality while minimizing operational costs.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2390537","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140837","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":"Antimicrobial Activity of Chitosan-Coated Ferrous Sulfate–Loaded Nanoliposome Against Pseudomonas aeruginosa and Bacillus cereus","authors":"Narges Shirnoush,&nbsp;Aryou Emamifar,&nbsp;Nafiseh Davati","doi":"10.1155/jfpp/4456624","DOIUrl":"https://doi.org/10.1155/jfpp/4456624","url":null,"abstract":"<p>Iron nanoliposomes with different lecithin/ferrous sulfate ratios (5:1, 10:1, and 20:1 <i>w</i>/<i>w</i>) were prepared by thin-layer hydration sonication, coated with nanochitosan (0.2% <i>w</i>/<i>v</i>), and then characterized based on the antimicrobial activities. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of ferrous sulfate against <i>Pseudomonas aeruginosa</i> ATCC 9027 and <i>Bacillus cereus</i> ATCC 11778 were 1000 and 1500 mg/L, respectively. Incorporating ferrous sulfate into the nanoliposome lowered its MIC and MBC values. The optical density (OD₆₀₀) of <i>P. aeruginosa</i> (0.748) and <i>B. cereus</i> (0.742) in the control culture exposed to free ferrous sulfate and ferrous sulfate–loaded nanoliposomes with different levels of lecithin to ferrous sulfate (5:1, 10:1, and 20:1 <i>w</i>/<i>w</i>) at MIC values was decreased around 18.44% and 24.39%, 39.03% and 39.62%, 55.21% and 51.48%, and 66.71% and 70.61%, respectively. Exposure to free ferrous sulfate and ferrous sulfate–loaded nanoliposomes decreased AUC and increased the lag phase of <i>P. aeruginosa</i> and <i>B. cereus</i> (<i>p</i> &lt; 0.05). Moreover, the optical density and AUC of both bacteria which were exposed to chitosan-coated ferrous sulfate–loaded nanoliposomes compared to uncoated nanoliposomes reduced significantly. The highest percentage reduction in final optical density and the lowest AUC of <i>P. aeruginosa</i> and <i>B. cereus</i> cultures were observed after being exposed to chitosan-coated nanoliposomes prepared at lecithin:ferrous sulfate ratio of 20:1 (<i>w</i>/<i>w</i>).</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4456624","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125974","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}