European Food Research and Technology最新文献

{"title":"Effect of orange juice processing on postharvest pesticides residues: incorporation of UV irradiation as a decontamination strategy","authors":"María Belén Medina,&nbsp;Lucas Matías Page,&nbsp;Julieta Belén Maldonado,&nbsp;Celia Williman,&nbsp;Fabricio Raviol,&nbsp;Fernando Parma,&nbsp;Carlos Andrés Fernández,&nbsp;Silvia Liliana Resnik,&nbsp;Martín Sebastián Munitz","doi":"10.1007/s00217-025-04852-5","DOIUrl":"10.1007/s00217-025-04852-5","url":null,"abstract":"<div><p>Residues of imazalil, propiconazole, and pyrimethanil were assessed. The current Maximum Residue Limits established in the European Union for these compounds are 4, 0.01, and 8 mg/kg, respectively. Samples analyzed included juice with pulp, pulp-free juice, pulp, pasteurized juice, and concentrated juice, to assess the influence of each processing stage on pesticide concentrations. A UV-C (ultraviolet light in the C range, 200–280 nm) radiation stage was evaluated to be incorporated into the process with the aim of a greater reduction on pesticide residues. A modified QuEChERS, followed by gas chromatography-mass spectrometry method was used. Different extraction and reconstitution solvents and clean-up adsorbents were tested. The method demonstrated strong linearity (r² &gt;0.9956), recoveries ranging from 97.3 to 115.6%, and relative standard deviations below 8.1%. The concentration stage results in the greatest reduction of pesticides, with reduction rates of 94.7% for propiconazole, 97.9% for imazalil, and 93.4%, for pyrimethanil. In contrast, the pulping stage shows the lowest reduction. UV-C light treatments resulted in a reduction ranging from 20.9 to 83.3%, depending on the presence of pulp, with a treatment duration of 35 min. These findings demonstrate that conventional juice processing steps contribute to a reduction in pesticide residues, with UV-C treatment showing the greatest degradation rates. Therefore, integrating UV-C exposure as an additional step may enhance the safety of citrus juice by significantly lowering pesticide concentrations.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3549 - 3561"},"PeriodicalIF":3.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fusion the electronic tongue and electronic nose with a graph neural network-Mamba hybrid models for the rapid traceability of wine origin","authors":"Chuanzheng Liu,&nbsp;Tao Sun,&nbsp;Wanqing Zeng,&nbsp;Yanrong Wang,&nbsp;Xin Li,&nbsp;Zhiqiang Wang","doi":"10.1007/s00217-025-04849-0","DOIUrl":"10.1007/s00217-025-04849-0","url":null,"abstract":"<div><p>The origin of wine has a decisive impact on its quality and market pricing. Existing techniques for tracing the origin of wine involve complex instruments and redundant analytical procedures, which limit their rapid and on-site application. This study proposes a rapid wine provenance detection method based on the fusion information of electronic tongue (ET) and electronic nose (EN) combined with a graphical convolutional neural network (GCN)-Mamba hybrid model. First, the ET and EN are employed to collect the taste and olfactory fingerprint information of wine samples from different regions, respectively. The collected ET and EN signals are then converted into two-dimensional time-frequency spectrograms by the Stockwell transform (ST) to reveal the potential intrinsic dynamic features of the signals. Subsequently, a GCN-Mamba hybrid model is proposed to achieve comprehensive extraction of both local and global features from the spectrograms of different red wine samples. A feature interaction module and a fusion module are further proposed to reduce the heterogeneities between ET and EN, thereby achieving accurate recognition of fusion features. The experiments indicate that the proposed method demonstrates better classification performance compared to using a single sensor device for distinguishing the origin of red wine. The average accuracy, precision, recall, and F1-score of the test set across five experiments reached 99.20%, 99.22%, 99.20%, and 99.20%, with standard deviations of 0.25, 0.24, 0.26, and 0.25, respectively. This study provides a low-cost, fast, and direct method for tracing the origin of wine, offering broad application prospects for rapid or on-site measurements.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3533 - 3547"},"PeriodicalIF":3.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of seven fatty acids in plasma of rats after oral administration of Xanthoceras sorbifolia bunge oil by GC-MS and pharmacokinetic study","authors":"Shuang Guo,&nbsp;Xuan Qiao,&nbsp;Zihan Lv,&nbsp;Lintao Li,&nbsp;Yutong Liang,&nbsp;Zhiyun Meng,&nbsp;Hui Gan,&nbsp;Ruolan Gu,&nbsp;Zhuona Wu,&nbsp;Guifang Dou,&nbsp;Gaoying Li,&nbsp;Shuchen Liu","doi":"10.1007/s00217-025-04846-3","DOIUrl":"10.1007/s00217-025-04846-3","url":null,"abstract":"<div><p>This work aims to establish a highly selective, sensitive, and accurate gas chromatography-mass spectrometry (GC-MS) method for detecting concentrations of seven representative fatty acids absorbed into the bloodstream after a single gavage of 10 mL/kg <i>Xanthoceras sorbifolia</i> Bunge (<i>X.sorbifolia</i>) oil in rats and conducting pharmacokinetic studies. The plasma samples were processed using two-step derivatization with NaOH and BF₃-CH₃OH, with an Agilent HP-88 capillary column serving as the stationary phase. Concentrations of seven fatty acids, namely hexadecanoic acid (palmitic acid, C16:0), octadecenoic acid (stearic acid, C18:0), <i>cis</i>-9-octadecenoic acid (oleic acid, C18:1), <i>cis</i>-9,12-octadecadienoic acid ( linoleic acid, C18:2), <i>cis</i>-11-eicosenoic acid (gondoic acid, C20:1), <i>cis</i>-13-docosaenoic acid (erucic acid, C22:1), and <i>cis</i>-15-tetracosenoic acid (nervonic acid, C24:1), were quantitatively determined under programmed temperature and ion detection mode. The results showed that the seven fatty acids were well separated and exhibited a good linear relationship between concentration and peak area ratio within the detection range (R² &gt; 0.99). The precision and accuracy within and between batches were both less than 15%. After derivatization, the plasma samples remained stable at -20 °C, 4 °C, and 10 °C; The matrix effect did not affect the quantitative analysis, and the extraction recovery rate ranged from 100.3% to 107.76%. After gavage administration of <i>X.sorbifolia</i> oil to rats, the levels of unsaturated fatty acids in the blood were significantly increased compared to those in the blank control group. The peak concentration (T max) was 7–8 h, and the mean retention time (MRT) was 10–12 h. This experiment provides a basis for elucidating the potential material basis of the nutritional efficacy of <i>X. sorbifolia</i> oil after oral administration.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3521 - 3532"},"PeriodicalIF":3.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Germinated cluster bean seeds: enhanced α-amylase inhibition and metabolomic insights for diabetes management","authors":"Komal Solanki,&nbsp;Hitarth Kansara,&nbsp;Vishwam Singh,&nbsp;Stuti Pandya,&nbsp;Krutika Abhyankar","doi":"10.1007/s00217-025-04842-7","DOIUrl":"10.1007/s00217-025-04842-7","url":null,"abstract":"<div><p>This study examines the metabolomic profiles and bioactive properties of raw and germinated cluster bean (<i>Cyamopsis tetragonoloba</i>) seeds, focusing on their α-amylase inhibitory activity. A key element of diabetes management is inhibition of α-amylase, which delays the breakdown of starch into glucose and lowers postprandial blood glucose spikes. Plant-derived α-amylase inhibitors have health benefits and are safer than manufactured medications that have adverse effects from prolonged use. Metabolomic analysis revealed 108 compounds in raw seeds and 124 in germinated seeds, with 18 shared compounds showing high similarity (&gt; 70%). These compounds include phytochemicals, amino acids, peptides, lipids, and carbohydrates. Raw seeds displayed higher total phenolic content, and antioxidant activity (DPPH: 82.91 ± 0.13%, ABTS: 85.56 ± 1.02%, FRAP: 62.50 ± 0.00 mg/g ascorbic acid equivalents) compared to germinated seeds. However, germination significantly increased α-amylase inhibitory activity (IC₅₀: 0.75 mg/mL vs. 7.00 mg/mL in raw seeds). Furthermore, peptides revealed from metabolomics profile and exhibiting peptide ranking scores &gt; 0.5 were evaluated using ADMET and molecular docking studies. From the evaluated peptides, maculosin noted from germinated seeds exhibited strong binding affinity (-7.4 kcal/mol) to human pancreatic α-amylase, comparable to acarbose (-7.6 kcal/mol), and high human intestinal absorption. These results highlight germinated cluster bean seeds as a rich source of natural α-amylase inhibitors, with potential applications in diabetes management.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3563 - 3574"},"PeriodicalIF":3.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Overview of polyphenolic composition and related biological activities of grape stems","authors":"Rui Dias-Costa,&nbsp;Marta Coelho,&nbsp;Raúl Domínguez-Perles,&nbsp;Irene Gouvinhas,&nbsp;Ana Novo Barros","doi":"10.1007/s00217-025-04841-8","DOIUrl":"10.1007/s00217-025-04841-8","url":null,"abstract":"<div><p>Grape stems, or stalks, are lignocellulosic by-products removed during the destemming process to reduce astringency in wine production. These by-products are a notable source of minerals and polyphenolic compounds, such as phenolic acids, stilbenes, proanthocyanidins and catechin derivatives, flavonols, flavones, and anthocyanins. These bioactive compounds have been associated with several beneficial effects on human health, including the promotion of wound healing and antimicrobial, anti-inflammatory, anti-aging, anti-cancer, and antioxidant activities. Despite this potential, grape stems are still underutilised and are commonly disposed of through composting, landfilling, landfarming, or diverted to animal feed. This review offers an updated and detailed overview of the polyphenolic composition and biological activities of grape stems, highlighting their potential for application in innovative products. Their use could contribute to the advancement of sustainable practices through circular economy strategies and industrial symbiosis.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3389 - 3416"},"PeriodicalIF":3.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04841-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296770","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 ultrasonic-microwave treatment on the structure and gel properties of soybean meal","authors":"Shuaifan Qin,&nbsp;Yuhe Wang,&nbsp;Long Cheng,&nbsp;Yongshi Chen,&nbsp;Zhixin Xie,&nbsp;Furong Jin,&nbsp;Bo Tian","doi":"10.1007/s00217-025-04840-9","DOIUrl":"10.1007/s00217-025-04840-9","url":null,"abstract":"<div><p>Low-temperature defatted soybean meal (LDSM) is rich in nutrients, but its poor solubility restricts its application in the food industry. In this study, the LDSM solution was adjusted to alkaline (AT-SM), and then the AT-SM was treated with ultrasound (U-AT-SM), microwave (M-AT-SM), ultrasound-microwave (UM-AT-SM) and water bath (WB-AT-SM). All treatments significantly improved protein solubility compared to untreated samples (29.17%). UM-AT-SM had the highest protein solubility, increasing by 121.22%. This is related to the particle size, zeta potential and structure of the sample. Glucono-δ-lactone (GDL) was added to LDSM to induce the formation of a gel (SM-Gg) from LDSM. The properties of the gel prepared with UM-AT-SM (UM-SM-Gg) were greatly improved. UM-SM-Gg had the densest and most homogeneous gel network structure with the highest hardness (295.54 g) and water holding capacity (66.84%), and the highest apparent viscosity, storage modulus and loss modulus. This may be attributed to the high solubility of proteins, which enhances cross-linking during GDL-induced gelation. Therefore, ultrasound-microwave treatment is an effective method to improve the gel properties of LDSM, which provides a new idea for the processing of low-fat food.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3377 - 3388"},"PeriodicalIF":3.2,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of nutritional qualities of Seitan meat analogue produce from wheat, barley and peas composite flour","authors":"Nida Muneer,&nbsp;Shabbir Ahmad,&nbsp;Muhammad Sibt-e-Abbas,&nbsp;Muhammad Asif Shehzad,&nbsp;Muhammad Usman,&nbsp;Sadaf Yaqoob,&nbsp;Aisha Umar,&nbsp;Nahaa M. Alotaibi,&nbsp;Artur Banach,&nbsp;Lala Gurbanova,&nbsp;Soumya Ghosh","doi":"10.1007/s00217-025-04817-8","DOIUrl":"10.1007/s00217-025-04817-8","url":null,"abstract":"<div><p>Meat is a vital protein source, but vegetarians turn to vegan meat substitutes to fulfill their nutritional needs. Seitan, a popular meat alternative, closely mimics the nutritional and sensory properties of meat. Usually seiten is low in fat, carbohydrates, while high in protein content. Apart from wheat, barley and peas are rich sources of protein which make them suitable alternative to be used in meat analogues. At first raw materials (wheat, barley and green peas) were analyzed (compositional analysis), milled/grinded into composite flour using different concentrations of wheat, barley and peas. Composite flour was washed to extract protein and fried to prepare seitan meat analogue (made from composite flours with varying proportions of wheat (80, 70, 60), barley and peas (10, 15, 20 each) and at the end seitan was characterized to access its nutritional and sensorial characteristics. The seitan’s chemical composition ranged from protein (12.46–33.89%), moisture (10.81–48.91%), ash (0.24–1.51%), fat (0.77–1.12%), fiber (0.16–1.83%), and nitrogen-free extract (16.01–72.25%). Treatment (T₀ = Control) showed the highest mineral content, including iron (5.35 mg/100 g) and sodium (28.06 mg/100 g). Treatment (T₃ = 60% wheat, 20% barley, 20% peas) exhibited the highest dietary fiber, with 9.28% insoluble and 3.43% soluble fiber, and the best protein quality, reflected in a PDCAAS score of 54.47%. Sensory scores indicated that Treatment (T₁ = 80% wheat, 10% barley, 10% peas) was most preferred, scoring highest in color, texture, flavor, and overall acceptability. Seitan prepared with T₁ was deemed the best formulation. Additionally, T₀ had the highest sodium (28.06 mg/100 g) and calcium (141.03 mg/100 g) levels, while T₃ contained the most potassium (399.33 mg/100 g). Overall, this study highlights seitan as a nutritious meat alternative, providing essential nutrients for a balanced diet and healthy lifestyle.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3327 - 3337"},"PeriodicalIF":3.2,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Benzothiadiazole application promotes aroma accumulation in ‘Chardonnay’ grapes by controlling lipoxygenase metabolism","authors":"Kai Wang,&nbsp;Jianfeng Wang,&nbsp;Man Zhao,&nbsp;Yuqi Han,&nbsp;Ruwen Guan,&nbsp;Bo Wang,&nbsp;Bo Zhang,&nbsp;Tengzhen Ma,&nbsp;Jixin Li,&nbsp;Lidan Feng,&nbsp;Yumei Jiang","doi":"10.1007/s00217-025-04837-4","DOIUrl":"10.1007/s00217-025-04837-4","url":null,"abstract":"<div><p>Pre-harvest application of benzothiadiazole (BTH) improves wine grape quality by modulating lipoxygenase (LOX)-derived volatile compounds, a hallmark aroma profile in ‘Chardonnay’ grapes (<i>Vitis vinifera</i> L.). This study elucidates the impact of whole-plant BTH spraying on LOX metabolite accumulation and relative expression in ‘Chardonnay’ grapes and their possible molecular mechanisms. Our findings demonstrate that BTH treatment significantly increases the concentration of reducing sugars, soluble solids, 100-berry weight, pH, total phenols, and flavonoids in grapes, while reducing titratable acid, skin/berry ratio, and fatty acid concentration. Additionally, the BTH treatment increased the concentration of C₆/C₉, aromatic, and volatile norisoprenoid compounds, but decreased terpenoid and branched chain compounds. Relative expression analysis revealed that BTH up-regulated key LOX pathway genes and promoted the conversion of C₆ aldehyde to C₆ alcohol. The results presented in this study may provide insights into BTH’s role in the LOX metabolism regulation and its dual benefits in optimizing grape quality through improved sugar-acid balance and elevated phenols and flavonoids in ‘Chardonnay’ grapes.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3349 - 3363"},"PeriodicalIF":3.2,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04837-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227900","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":"Inhibition of ferulic acid on amylase activity and in vitro digestibility of different types of starch","authors":"Peng Liu,&nbsp;Yihan Zhou,&nbsp;Mengyu Liu,&nbsp;Yanwen Wu,&nbsp;Jie Ouyang","doi":"10.1007/s00217-025-04819-6","DOIUrl":"10.1007/s00217-025-04819-6","url":null,"abstract":"<div><p>To address the issue of reducing the digestibility of starches, ferulic acid (FA) was used to study its inhibition on α-amylase and α-glucosidase activities. FA was found to exhibit a mixed inhibition model on α-amylase (half maximum inhibitory concentration (IC₅₀) = 3.8 mg/mL), and a non-competitive inhibition model on α-glucosidase (IC₅₀ = 2.1 mg/mL). Ultraviolet and fluorescence spectroscopy analyses revealed that FA altered the microstructure of these enzymes and decreased their hydrophobicity. The in vitro digestibility showed that incorporating 4% FA increased resistant starch and decreased rapidly digestible starch in rice starch, waxy rice starch, potato starch, and pea starch, which varied in amylose content and crystal types. FA exhibited higher inhibition on starch digestibility with higher amylose content. Compared to the A-type starches, FA had stronger effects on the B- and C-type starches. This study improved our comprehension of how polyphenols inhibit starch digestibility in various starchy foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3339 - 3347"},"PeriodicalIF":3.2,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits","authors":"Yang shengbo,&nbsp;Hu jingjing,&nbsp;Chen Qingmin,&nbsp;Liu Hu,&nbsp;Du Yamin,&nbsp;Zhang Zhanquan,&nbsp;Xin Xiaofei,&nbsp;Fu Maorun","doi":"10.1007/s00217-025-04838-3","DOIUrl":"10.1007/s00217-025-04838-3","url":null,"abstract":"<div><p>Red pickled peppers are highly susceptible to soft rot after harvest, leading to significant economic losses. In this study, a bacterial strain associated with typical symptoms of soft rot was isolated from infected red pickled peppers. Through physiological and biochemical tests and 16 S rDNA sequence analysis, the strain was identified as <i>Pectobacterium aroidearum</i> (<i>P. aroidearum</i>), and the pathogenicity test of red pickled pepper was conducted to fulfill Koch’s postulates. To control <i>P. aroidearum</i>, in vitro and in vivo antibacterial efficacy of twenty-two antibacterial agents were evaluated. The results showed that ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) and ε-polylysine (ε-PL) at the concentration of 0.25 mg/mL had the most significant effect on inhibiting soft rot in red pickled peppers, and the rot rate decreased by 40.5% and 64%, respectively. Furthermore, EDTA-2Na and ε-PL significantly reduced the swarming motility and biofilm formation of <i>P. aroidearum</i>, and increased the leakage of cell membrane of <i>P. aroidearum</i>. This study systematically identified the pathogenic bacteria causing soft rot disease in red pickled peppers, and EDTA-2Na or ε-PL were demonstrated to control soft rot in red pickled pepper effectively, by inhibiting motility and biofilm biomass, and inducing lipid peroxidation of <i>P. aroidearum</i>.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3365 - 3376"},"PeriodicalIF":3.2,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}