Food Research International最新文献

{"title":"Multiscale regulation of ice crystal growth and anisotropic lamellar structure development in vacuum-extruded surimi-based products via lipid emulsification","authors":"Zhiwen Shen,&nbsp;Yuxin Ding,&nbsp;Yanshun Xu","doi":"10.1016/j.foodres.2026.118658","DOIUrl":"10.1016/j.foodres.2026.118658","url":null,"abstract":"<div><div>Lipid emulsification offers an effective approach to modulate ice crystal orientation during the freezing and regulate lamellar structure formation during heating for vacuum-extruded surimi-based product. Under moderate homogenization and an oil addition level of 10%, the resulting fine and stable emulsions guide the formation of directionally aligned ice crystals during freezing, which contribute to the well-organized lamellar structures after thermal induction. These structural advantages ultimately enhance hardness and chewiness. In contrast, excessive lipid loading enlarges interlamellar gaps and diminishes juiciness, while over-intense homogenization strengthens protein–protein associations, driving lamellar structures toward over-crosslinked. Rheological and thermodynamic analyses reveal that desirable lamellar development is coupled to improved storage modulus and enthalpy change value within the surimi matrix. Physicochemical evidence further shows that appropriate emulsification promotes lamellar definition by limiting hydrophobic exposure, increasing protein conformational flexibility, facilitating interfacial rearrangement, and encouraging disulfide bond formation. Collectively, these findings establish a mechanistic link between emulsification behavior, ice-crystal governance, and lamellar assembly, providing a theoretical foundation for structural modulation and textural optimization in restructured surimi products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118658"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into the effects of ultrasound on the structural, aggregation behavior, and functional properties of almond isolate protein: An integrated experimental and molecular dynamics simulation studies","authors":"Yu-Hang Jiang ,&nbsp;Pi-Miao Huang ,&nbsp;Yang-You Li ,&nbsp;Yu-Ting Zhao ,&nbsp;Yue Zheng ,&nbsp;Yu-Xing Zhou ,&nbsp;Wei-Gang Xin ,&nbsp;Hua-Yi Suo","doi":"10.1016/j.foodres.2026.118653","DOIUrl":"10.1016/j.foodres.2026.118653","url":null,"abstract":"<div><div>To explore the impact of ultrasonic treatment on almond protein isolate (API), varying power levels and treatment durations were evaluated in relation to their effects on protein conformation, aggregation behavior, and functional properties. The results revealed that ultrasound-induced cavitation effectively altered the spatial structure and aggregation state of the API, thereby modulating its functional properties. Structural analyses confirmed that the primary structure of the API remained unaltered. However, the content of <em>β</em>-sheet and <em>β</em>-turn structures within the secondary and tertiary levels initially increased and then decreased, suggesting a protein unfolding-refolding transition. These structural modifications were closely associated with variations in surface hydrophobicity, emulsification properties, and water and oil-holding capabilities. Visual observations revealed the progressive disruption of API aggregates with increasing ultrasonic power levels and treatment durations, which correlated linearly with changes in average particle size, turbidity, foaming properties, and solubility. Notably, molecular dynamics simulations indicated residue-level fluctuations and altered aggregation kinetics under stronger or prolonged ultrasound treatment, confirming protein structure destabilization. Overall, this study highlights ultrasound as an effective strategy for API modification, with computational simulations providing valuable insights for optimizing treatment conditions and elucidating the underlying modification mechanisms.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118653"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling temporal dynamics of microbiomes and ARGs in apple cultivation ecosystems: microenvironment-specific patterns and management impacts","authors":"Youming Shen ,&nbsp;Jianyi Zhang ,&nbsp;Hongna Li ,&nbsp;Ning Ma ,&nbsp;Boyang Liu ,&nbsp;Qiang Wang","doi":"10.1016/j.foodres.2026.118697","DOIUrl":"10.1016/j.foodres.2026.118697","url":null,"abstract":"<div><div>Apple, a globally significant fruit, can harbor antibiotic resistance genes (ARGs) during cultivation, raising public health concerns about its potential role in disseminating antibiotic resistance. This study performed a spatiotemporal investigation using metagenomics to characterize the microbiome and resistome in apple fruits, leaves, and soil from both conventional and pesticide-free orchards across four key developmental stages. The microbial community structures and ARG profiles in phyllosphere and soil were distinct, and both shifted dynamically during fruit development. Microbial diversity and ARG abundance in the phyllosphere were positively correlated and increased progressively during the cultivation period. Reconstruction of metagenome-assembled genomes (MAGs) identified key taxa including the species <em>Brevundimonas vesicularis</em>, <em>Pseudescherichia sp002298805</em>, and the genera <em>Chryseobacterium</em> that co-occurred with the dominant fruit-associated ARGs. In contrast, soil ARG abundance exhibited minimal variation across developmental stages. Comparative analysis revealed that pesticide application in the conventional system significantly altered both microbial community assembly and ARG dynamics compared to pesticide-free system. Specifically, increased carbendazim applications in the conventional orchard led to pronounced restructuring of the microbial community in early stages; however, its effect on the total ARGs was relatively modest, reflecting a notable resilience of the orchard resistome to carbendazim. This study enhances our understanding of microbiome and resistome in apple orchard agroecosystems, providing a foundation for assessing ARG dissemination risks in apple production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118697"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From regenerative medicine to food biofabrication: cultivation of porcine skin for human consumption","authors":"Cristiane Silvano Wensing ,&nbsp;Fabiana Fernandes Bressan ,&nbsp;German Ayala Valencia ,&nbsp;Anderson Moreira Gomes ,&nbsp;Silvani Verruck","doi":"10.1016/j.foodres.2026.118584","DOIUrl":"10.1016/j.foodres.2026.118584","url":null,"abstract":"<div><div>The convergence of tissue engineering and food science is driving the development of novel applications using <em>in vitro</em>-grown tissues, such as porcine skin, within the cultivated protein industry. This review explores the technical and biological foundations for producing edible, stratified porcine skin using cells, biomaterials, and biofabrication strategies adapted from regenerative medicine. Emphasis is placed on keratinocytes and fibroblasts as key cell types, their co-culture dynamics, and the role of scaffolds, particularly starch-based and protein-enhanced matrices, in mimicking native extracellular matrix conditions. Advanced techniques, including 3D bioprinting, air–liquid interface culture, and bioreactor systems, are evaluated for their potential to produce scalable and functional skin constructs. Applications range from structured meat cuts with dermal components to novel snack-like products, highlighting sensory and technological value. Regulatory considerations and market perspectives are also discussed, framing porcine skin biofabrication as a viable and sustainable innovation in future food systems.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118584"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimating levamisole withdrawal period in Tilapia from the perspectives of food safety and responsible drug use","authors":"Lucas Victor Pereira de Freitas ,&nbsp;Sarah Chagas Campanharo ,&nbsp;Paula Zanin de Sousa ,&nbsp;Jean Gabriel de Souza Villegas ,&nbsp;Agnaldo Fernando Baldo da Silva ,&nbsp;Inácio Mateus Assane ,&nbsp;Fabiana Pilarski ,&nbsp;André Tadeu Gotardo ,&nbsp;Silvana Lima Górniak ,&nbsp;James Jacob Sasanya ,&nbsp;Jana Kinar ,&nbsp;Bryn O. Shurmer ,&nbsp;Randy W. Purves ,&nbsp;Jonas Augusto Rizzato Paschoal","doi":"10.1016/j.foodres.2026.118634","DOIUrl":"10.1016/j.foodres.2026.118634","url":null,"abstract":"<div><div>Parasitic disease outbreaks remain a major challenge in aquaculture, and approved veterinary drugs needed for controlling such diseases are limited. Levamisole has emerged as a promising alternative in fish farming because of its anthelmintic and immunostimulant properties, although it has not yet been approved for use. This study aimed to evaluate, for the first time, the residue depletion (non-radiolabelled) profile of levamisole and estimate its withdrawal period in Nile tilapia (<em>Oreochromis</em> sp.) fish after oral administration under tropical conditions. Preliminary <em>in vitro</em> metabolism experiments supported the use of the parent compound as the marker residue. Levamisole was incorporated into medicated feed using an ethyl cellulose coating, resulting in uniform drug distribution (CV = 10%) and low leaching (&lt;5% in 15 min). Fish were treated with the drug at a daily dose of 30 mg kg⁻¹ of body weight for seven consecutive days. The average water temperature and pH were 30.2 °C and 7.3, respectively. Muscle and skin (in natural proportions) were collected at different times post-treatment for LC-MS/MS analysis. Residue levels detected were below 2 μg kg⁻¹ at 120 h after the final dose. A withdrawal time of 97 °C-days, equivalent to 4 days, was estimated. This study offers key insights into the use of levamisole, including the proper incorporation into medicated feed to ensure effective dosing and minimize environmental contamination. The study addresses a critical gap by establishing a withdrawal period and supports practices that may promote food safety within the One Health approach.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118634"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146186959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking","authors":"Ziwen Yang ,&nbsp;Zhenni Li ,&nbsp;Iftikhar Hussain Badar ,&nbsp;Feibiao Huang ,&nbsp;Yingying Hu ,&nbsp;Lang Zhang","doi":"10.1016/j.foodres.2026.118662","DOIUrl":"10.1016/j.foodres.2026.118662","url":null,"abstract":"<div><div>This study characterized the key taste-active and aroma-active compounds in air-dried beef from Sichuan, Yunnan, and Inner Mongolia, and elucidated the molecular basis of aroma-induced taste enhancement. Taste profiling revealed that Yunnan sample exhibited the highest umami and kokumi intensities, primarily driven by increased levels of Glu, Ala, Cys, lactic acid, and succinic acid, as well as 5′-nucleotides. A total of 73 volatile compounds were identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution analysis (AEDA), among which 17 compounds (odor activity value (OAV) ≥ 10 and flavor dilution (FD) ≥ 8) were recognized as key aroma-active compounds. Correlation analysis indicated that six key aroma-active compounds (linalool, <span>l</span>-limonene, pentanal, estragole, propyl mercaptan, and ethyl propionate) were significantly associated with sweetness, umami, and saltiness (<em>P</em> &lt; 0.05). Molecular docking further revealed that these compounds interacted with the sweetness receptor T1R2/T1R3, umami receptor T1R1/T1R3, and saltiness receptor TMC4, and exhibited distinct binding patterns. T1R2/T1R3 and T1R1/T1R3 preferred ligands involving both hydrogen bonds and hydrophobic interactions, and TMC4 recognition primarily relied on hydrophobic and π-system interactions. These findings reveal the chemical and molecular determinants underlying regional flavor distinctions and aroma–taste interactions in air-dried beef, providing a theoretical basis for targeted flavor modulation in traditional meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118662"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Co-fermentation with autochthonous Levilactobacillus brevis and Lactiplantibacillus plantarum modulates metabolome and volatile profiles to improve the quality and safety of fermented chopped chili","authors":"Wenkai Jiang ,&nbsp;Qian Yang ,&nbsp;Luyao Xiao ,&nbsp;Xia Fan ,&nbsp;Menghan Zhong ,&nbsp;Mahsa Ghahvechi Chaeipeima ,&nbsp;Kai Ma ,&nbsp;Changliang Zhang ,&nbsp;Xin Rui ,&nbsp;Wei Li","doi":"10.1016/j.foodres.2026.118648","DOIUrl":"10.1016/j.foodres.2026.118648","url":null,"abstract":"<div><div>Traditional fermented foods constitute an essential component of global dietary heritage, yet spontaneous fermentation often leads to fluctuations in product quality, accumulation of undesirable compounds, and lack of process standardization. Using chopped chili as a representative fermented vegetable, this study aimed to develop a controlled and standardized fermentation system based on autochthonous multi-strain starter cultures. Autochthonous strains, <em>Levilactobacillus brevis</em> JEB7, <em>Lactiplantibacillus plantarum</em> JEB2, and <em>Saccharomyces cerevisiae</em> JEE2, were assessed individually and in combination. Fermentation dynamics were monitored through microbial viability, physicochemical properties, texture, and capsaicinoids changes. Flavor development was further elucidated by HS-SPME-GC–MS and non-targeted metabolomics, enabling a comprehensive analysis of volatile compound biosynthesis. Results indicated that the co-culture of <em>L. brevis</em> JEB7 and <em>L. plantarum</em> JEB2 exerted a pronounced synergistic effect, effectively reducing final nitrite concentrations to below 1.0 mg/kg while significantly enhancing the formation of key esters, such as ethyl acetate and ethyl decanoate, which are crucial for the product's fruity aroma. Metabolomic analysis of the co-culture revealed a distinct metabolic signature compared to the unfermented control, suggesting that microbial interactions likely drove the metabolic reconfiguration essential for the unique flavor profile. These findings highlight the technological potential of autochthonous strains as defined starter cultures and illustrate how multi-strain synergistic fermentation can serve as a viable strategy to improve safety, flavor quality, and functional value in traditional fermented vegetables, aligning with the emerging demand for standardized and health-oriented fermented foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118648"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-Saccharomyces starter cultures modulate the chemical and sensory profile of chocolates from Brazilian cocoa hybrid mixtures","authors":"Sandy Rodrigues Dias ,&nbsp;Luiza Adami ,&nbsp;Nádia Nara Batista ,&nbsp;Ana Paula Pereira Bressani ,&nbsp;Silvia Juliana Martinez ,&nbsp;Disney Ribeiro Dias ,&nbsp;Rosane Freitas Schwan","doi":"10.1016/j.foodres.2026.118695","DOIUrl":"10.1016/j.foodres.2026.118695","url":null,"abstract":"<div><div>Studies have investigated the use of inoculation with individual cocoa hybrids. However, the application of starter cultures conducted with a hybrid mixture remains unexplored. Therefore, this study explored the effects of inoculating <em>Pichia kluyveri</em> CCMA0237 (Pk) and <em>Hanseniaspora uvarum</em> CCMA0236 (Hu) on the fermentation of a cocoa hybrid mixture, focusing on chemical and sensory changes. Microbial compositions were monitored by qPCR; changes in chemical composition were analyzed by HPLC, LC/MS, and GC/MS, and sensory attributes by Acceptance Test followed the CATA assessment. Hu exhibited a higher population density. Carbohydrates were metabolized, yielding organic acids, alcohols, and volatile compounds. Acetic acid was predominant. Hu showed greater levels of free amino acids, with glycine and valine at higher concentrations. Pk showed lower levels of theobromine and caffeine at the end of the drying. A total of 126 volatile compounds were identified, with 2-nonanol and phenylethyl alcohol being the predominant compounds during fermentation. Pk increased the concentrations of alcohols and esters by the end of drying, resulting in chocolates with enhanced acceptance. Chocolates from Hu fermentations were perceived as higher in bitterness and sweetness. Control showed lower concentrations of volatile compounds at the end of drying and in the chocolate. Inoculation with Pk and Hu modulated mixture-hybrid cocoa fermentation. Hu increased amino acids and methylxanthines, enhancing acidity and bitterness, while Pk promoted higher alcohols and esters, and consumer acceptability. Targeted inoculation improved biochemical predictability and sensory quality, highlighting these strains as promising starter cultures for standardizing and refining cocoa fermentation biotechnology.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118695"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146186962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Low-power ultrasound-assisted fermentation reduces the astringency of Kombucha: Insights into microbial metabolic regulation","authors":"Jiemei Shen ,&nbsp;Zhibin Liu ,&nbsp;Jinzhi Han ,&nbsp;Wangxin Liu ,&nbsp;Li Ni","doi":"10.1016/j.foodres.2026.118672","DOIUrl":"10.1016/j.foodres.2026.118672","url":null,"abstract":"<div><div>High astringency limits the sensory acceptance of Kombucha. This study investigated an ultrasound-assisted fermentation strategy to mitigate this issue. Using a Narrow Neural Network (NNN) coupled with Bayesian optimization, the optimal processing parameters were determined as a duration of 16.68 min, power of 242.25 W, and duty cycle of 30%. Under these conditions, the contents of total acid polysaccharides and water-soluble polysaccharides increased significantly (<em>p</em> &lt; 0.05), while the contents of astringent catechins (especially ECG) showed a significant decreasing trend compared with conventional fermentation. At the same time, a significant decrease in gallic acid content was observed (<em>p</em> &lt; 0.05). Structurally, ultrasound reorganizes the protein-polysaccharide complex, improving its dispersibility, which might help reduce oral roughness. Metagenomic sequencing revealed that ultrasound exerted selective pressure, suppressing the astringency-associated <em>Komagataeibacter europaeus</em> while enriching the metabolically robust <em>Komagataeibacter saccharivorans</em>. This taxonomic shift upregulated functional genes involved in glycolysis, sucrose metabolism, and benzoate degradation. Mechanistically, the reduction in astringency might be attributed to a dual effect: the enzymatic biodegradation of harsh polyphenols and physical masking by increased polysaccharides. These findings demonstrate that ultrasound treatment effectively modulates the “microbiome-metabolite-flavor” axis, providing a novel strategy for producing high-quality, low-astringency fermented beverages.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118672"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Polyethylene cutting board-derived microplastics: mechanical abrasion in retail meat processing and concentration-dependent modulation of meat microbial spoilage","authors":"Yongkang Wang ,&nbsp;Yue Zhao ,&nbsp;Yue Jiang ,&nbsp;Minhao Xie ,&nbsp;Fang Ma ,&nbsp;Guangyu Wang","doi":"10.1016/j.foodres.2026.118677","DOIUrl":"10.1016/j.foodres.2026.118677","url":null,"abstract":"<div><div>Microplastics (MPs) as emerging contaminants pose ecological risks through their interactions with microbial communities in food processing ecosystems. However, the processing-related MP release in terrestrial meat food systems and their potential ecological effects on microbial communities remain poorly understood. This study investigated how routine knife-board interactions contribute to MP contamination during retail meat processing and examined whether polyethylene (PE) MPs influence meat spoilage through ecological mechanisms. Mechanical abrasion of PE cutting boards generated abundant MPs that accumulated on surfaces over time, exhibiting diverse morphologies with a predominance of sub-10 μm particles. Transfer to meat occurred inconsistently and was independent of the reservoir size of the board, demonstrating size-selective partitioning whereby boards preferentially retained the finest particles while meat also showed enrichment in 10–15 μm fraction. Controlled spoilage experiments revealed PE MPs exerted minimal effects on total microbial biomass but significantly altered community assembly in a concentration-dependent manner. MPs accelerated biofilm formation of specific spoilage organisms (e.g., <em>Pseudomonas</em>) and facilitated their colonization advantage. These findings identify cutting board abrasion as important source of non-packaging MPs in meat processing and demonstrate that MPs regulate spoilage microbiota succession through community assembly modulation. Our results provide mechanistic insights into interactions between environmental contaminants and microbial biodiversity in food systems, informing contamination risk assessment and management strategies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118677"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}