Food and Bioprocess Technology最新文献

{"title":"Valorization of Aloe vera Via Lactic Acid Fermentation: A Cell-Free Supernatant-Based Coating for Extending Strawberry Shelf-Life","authors":"Ngoc-Nhi Nguyen-Thi,&nbsp;Tu Nguyen-Van,&nbsp;Thu-Ngan Nguyen-Thi,&nbsp;Tam Nguyen-Thi,&nbsp;Loan Le-Thi,&nbsp;Kim-Diep Tran,&nbsp;Tam Tran-Thi,&nbsp;Hoai-Hieu Vo","doi":"10.1007/s11947-026-04374-2","DOIUrl":"10.1007/s11947-026-04374-2","url":null,"abstract":"<div><p>Strawberry (<i>Fragaria</i> × <i>ananassa</i> Duch.) is highly susceptible to postharvest decay, necessitating the development of sustainable, eco-friendly preservation strategies. This study evaluated the efficacy of a novel bioactive coating formulated from the cell-free supernatant (CFS) of <i>Aloe vera</i> gel fermented by a defined consortium of <i>Lactiplantibacillus plantarum</i> YU2404 and <i>Limosilactobacillus fermentum</i> YU2405. The preservative efficacy of this CFS-based coating (AVF), characterized as a postbiotics product derived from the final stage of fermentation, was evaluated on strawberries stored at 4 °C for up to 20 days, relative to non-fermented <i>Aloe vera</i> (AV) and a distilled water control. Results demonstrated that AVF significantly suppressed fungal decay throughout the 20-day cold storage. At the end of the storage period, AVF-treated fruit maintained a disease severity index (DSI) of only 18.52%, in sharp contrast to the severe deterioration observed in the control group (85.18%). Under prolonged 20-day storage conditions, which acted as a desiccation stress test, AVF significantly mitigated physiological senescence by restricting weight loss to 46.44% (vs. 67.18%) and limiting firmness loss to 42.28% (vs. 71.14%). Biochemically, AVF-treated fruits retained higher total soluble solids (7.67 vs. 5.67°Brix) and bioactive compounds, including total phenolics (50.42 vs. 25.45 mg GAE/100 g), total flavonoids (10.58 vs. 4.25 mg QE/100 g), and antioxidant activity (14.27 vs. 5.52 mg TE/100 g). Microbiologically, AVF inhibited yeast/mold and aerobic bacteria to 7.06 and 7.85 log₁₀ CFU/g, respectively, while control levels exceeded 9.0 log₁₀ CFU/g (<i>p</i> &lt; 0<i>.</i>05). These findings suggest that the synergistic interaction between <i>Aloe vera</i> phytochemicals and LAB-derived metabolites provides a dual mechanism of physical barrier protection and microbial inhibition. Consequently, the AVF coating represents a promising, sustainable alternative to synthetic fungicides for extending strawberry shelf-life.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Construction of Three-channel Colorimetric Sensing Arrays Based on Sea Urchin-shaped CuCo2O4 Nanoflowers for the Detection of Various Organophosphorus Pesticides","authors":"Yi Zhao,&nbsp;Xiaoyun Xu,&nbsp;Pengyi Li,&nbsp;Bei Gan,&nbsp;Hengyi Xu","doi":"10.1007/s11947-026-04350-w","DOIUrl":"10.1007/s11947-026-04350-w","url":null,"abstract":"<div><p>Residues of pesticides represent a notable hazard to both human health and ecological systems. Conventional approaches employed for the detection of organophosphorus pesticides (OPs) tend to be cumbersome and costly. Currently, a multitude of colorimetric methods have been established to detect OPs, most of which are based on the inhibition of natural enzyme activity by pesticides, which carries the risk of producing false positive signals. There are also methods for directly constructing nanozyme colorimetric biosensors, but the catalytic activity of some nanozymes is not ideal. Here, we have developed a colorimetric sensor array based on sea urchin-shaped CuCo₂O₄ nanoflowers. CuCo bimetallic oxides exhibit stronger peroxidase-like activity than single-metal oxides. OPs can inhibit the peroxidase-like activity of CuCo₂O₄ nanoflowers, and different types of OPs inhibit nanoenzymes to varying degrees. Based on this characteristic, CuCo₂O₄ was combined with three types of peroxidases, TMB, OPD, and ABTS, to construct a sensor array. The sensor array not only distinguishes and identifies six types of OPs simultaneously, but also distinguishes between different proportions of mixed pesticides. The CuCo₂O₄ sensor array has also been successfully applied to actual samples, distinguishing six types of OPs in apples and lettuce. This work has great application potential in the fields of food safety and environmental monitoring.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound Cavitation–Induced Multiscale Structural Reconstruction of Peanut Protein–Tremella Polysaccharide Hydrogel and Its Rheological Properties","authors":"Haicheng Xu,&nbsp;Hanyu Lin,&nbsp;Man Wu,&nbsp;Song Miao,&nbsp;Longtao Zhang,&nbsp;Guohua Hou,&nbsp;Baodong Zheng","doi":"10.1007/s11947-026-04362-6","DOIUrl":"10.1007/s11947-026-04362-6","url":null,"abstract":"<div><p>Ultrasonication has emerged as a potent strategy for modulating protein–polysaccharide gels through cavitation-induced dispersion and conformational rearrangement. This study systematically investigated the effects of nominal ultrasonic power (0–600 W) on the properties of peanut protein isolate (PP) and <i>Tremella fuciformis</i> polysaccharide (TFP) composite gels. Particle size distribution, interfacial properties, molecular structure, and rheological behavior were analyzed. Ultrasonic treatment significantly reduced particle size, achieving a minimum of 12.16 ± 0.24 μm at 400 W. Variations in ζ-potential and turbidity indicated enhanced re-dispersion and structural reorganization, while TFP regulated surface charge exposure and colloidal interactions in a power-dependent manner. CLSM and SEM observations showed that sonication disrupted the original PPI-TFP core–shell structure, yielding a more compact and homogeneous gel network. Spectroscopic characterization (FTIR, UV, and fluorescence) revealed a transition from β-sheet to β-turn structures accompanied by partial unfolding of the protein tertiary structure. Notably, TFP addition limited excessive unfolding and improved structural stability. All gels exhibited typical cross-linked viscoelastic behavior, and the storage modulus (G′) increased with ultrasound power, reaching an optimum near 400 W. Pearson correlation analysis and principal component analysis identified particle size and β-sheet content as the primary determinants of G′. Collectively, these findings demonstrate that moderate ultrasound treatment synergistically improves the mechanical strength and interfacial properties of PPI-TFP gels, providing a theoretical foundation for the ultrasound-assisted fabrication of functional food gels.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation of Hot Pepper Pungency by Melt Dispersion Encapsulation: Role of Wax Type on Microcapsule Structure, Bioactive Compound Content, and Antioxidant Activity","authors":"Yasemin İncegül,&nbsp;Serap Berktaş,&nbsp;Mustafa Çam","doi":"10.1007/s11947-026-04348-4","DOIUrl":"10.1007/s11947-026-04348-4","url":null,"abstract":"<div><p>In this study, it was aimed to suppress pungency and obtain a new product by using carnauba, beeswax, and their mixture in the encapsulation of hot pepper oleoresin. Melt dispersion technique was used in production and physical, chemical, and structural analyzes of the obtained capsules were examined. The suppression of the pungency sensation was determined by sensory analysis, and it was determined that the beeswax-based capsule (BW50) was the most effective formulation in suppressing pungency perception (0.83). When looking at the sensory and Scoville Heat Units (SHU) results, there is a parallelism, and it can be stated that the pungency sensation is suppressed. The highest encapsulation efficiency values were observed in CW20 (91.92%), BW20 (90.69%), BC20 (86.92%), and CW30 (86.49%) capsules. When capsule bioactivities were examined, beeswax capsules showed the highest values, while carnauba wax capsules generally showed the lowest values. As expected, as the amount of oleoresin in the capsules increased, the capsules exhibited higher phenolic, flavonoid, carotenoid, and antioxidant activity scores. SEM, FT-IR, and TGA determined that the encapsulation process did not cause any adverse structural reactions in oleoresin. This study broadened the potential application of encapsulated hot pepper oleoresin in food formulations, particularly in functional foods and products intended for consumers sensitive to pungency, by converting it into a more tolerable form.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04348-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Photodynamic Inactivation of Geotrichum Candidum in Vitro and in Processed Cheese using Curcumin and Ascorbic Acid","authors":"Yang Wang,&nbsp;Hongjie Luo,&nbsp;Yuling Zhao,&nbsp;Yang Yu,&nbsp;Chenshan Shi,&nbsp;Junhua Han,&nbsp;Yuanyuan Ren","doi":"10.1007/s11947-026-04364-4","DOIUrl":"10.1007/s11947-026-04364-4","url":null,"abstract":"<div><p>In this study, we explored the fungal inhibition capability of curcumin-mediated photodynamic inactivation (PDI) with ascorbic acid (AA), which demonstrated a synergistic inhibitory effect against <i>Geotrichum candidum</i> and its associated biofilms. The ability of PDI to inactivate <i>G. candidum</i> in processed cheese (PC) was also investigated. Under optimized <i>in vitro</i> conditions (75 μmol/L curcumin, 250 mg/L AA, and 20 min illumination), a significant reduction in <i>G. candidum</i> spore counts was observed compared with the corresponding control groups lacking curcumin, AA, or light exposure (<i>p</i> &lt; 0.05). PDI treatment disrupted the cellular structure of <i>G. candidum</i> via reactive oxygen species (ROS)-mediated membrane lipid peroxidation and oxidative damage, causing leakage of cellular contents. For mature biofilms formed after 72 h, optimal inactivation was achieved with 75 μmol/L curcumin, 500 mg/L AA, and 30 min illumination. Moreover, when applied to sliced PC under optimal conditions, PDI significantly reduced <i>G. candidum</i> spore counts compared with the blank and CS control group (<i>p</i> &lt; 0.05) and helped maintain sensory quality (color and texture) during storage. In summary, curcumin-mediated photodynamic technology effectively preserved the quality of PC, offering a promising strategy for enhancing food safety through its antimicrobial action against <i>G. candidum</i>.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Upcycling Banana Peel for Sustainable ZnO Synthesis and Its Photocatalytic Effect of Pathogen Inactivation Combined with UVA Irradiation","authors":"So-Seum Yong,&nbsp;Jae-Ik Lee,&nbsp;Dong-Hyun Kang","doi":"10.1007/s11947-026-04359-1","DOIUrl":"10.1007/s11947-026-04359-1","url":null,"abstract":"<div><p>This study investigated the green synthesis of zinc oxide nanoparticles (ZnO NPs) using banana peel extract (BPE), examining the impact of synthesis pH (8, 10, and 12) on nanoparticle characteristics and their photocatalytic inactivation efficacy. Optimal synthesis at pH 10 produced ZnO NPs with superior crystallinity, reduced structural defects, spherical morphology, and stable colloidal dispersion. Its photocatalytic effect was evaluated against foodborne pathogens, including <i>Escherichia coli</i> O157:H7, <i>Salmonella</i> Typhimurium, and <i>Listeria monocytogenes</i> under UVA irradiation. ZnO NPs synthesized at pH 10 demonstrated the most effective bacterial effect, generating the highest levels of reactive oxygen species (ROS) compared to ZnO NPs synthesized at other pH levels. The combination of ZnO NPs and UVA irradiation resulted in significant bacterial membrane damage and intracellular ROS production, leading to cell death. Additionally, the ZnO NPs retained stable photocatalytic activity over multiple reuse cycles, emphasizing their potential for long-term applications. These findings demonstrate the potential of upcycling food waste, such as banana peel, into valuable photocatalysts for efficient bacterial inactivation. This green synthesis approach provides a sustainable and effective strategy for developing photocatalysts that enhance food safety and environmental sustainability.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04359-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 Fucoidan-Assisted Fluidized-Bed Agglomeration on Powder, Tribo-rheological, and Anti-inflammatory Properties of Milk Protein Isolate","authors":"Yuna Lee,&nbsp;Eui-Baek Byun,&nbsp;Juneha Bak","doi":"10.1007/s11947-026-04361-7","DOIUrl":"10.1007/s11947-026-04361-7","url":null,"abstract":"<div><p>In this study, the effect of fluidized-bed agglomeration using fucoidan as a binder on the physical, rheological, lubricating, and anti-inflammatory properties of milk protein isolate (MPI) was investigated. Larger particles with more porous structures were produced by the agglomeration process, leading to improved powder flowability and lower particle cohesiveness. Notably, a more pronounced improvement was observed with increasing fucoidan concentration. All sample solutions exhibited shear-thinning flow behavior, with pseudoplasticity improved as the binder concentration increased. In addition, increasing fucoidan concentration induced an increase in apparent viscosities, Casson yield stress, and viscoelastic moduli of MPI. This was likely attributed to intermolecular interactions between fucoidan and milk proteins via hydrogen bonding and electrostatic attraction forces. Moreover, all solutions of agglomerated MPIs exhibited superior lubricating properties compared to the non-agglomerated sample. With increasing fucoidan concentration, the maximum friction coefficient of solutions tended to decrease and a gradual extension of the boundary lubrication regime was observed. In contrast to the solutions of non-agglomerated MPI and the agglomerate prepared by using water binder, all agglomerated sample solutions with fucoidan binder significantly decreased the production levels of interleukin-6 and tumor necrosis factor-α from lipopolysaccharide-activated RAW264.7 macrophages. These findings demonstrate that using fucoidan as a binder for the agglomeration process not only improved the powder characteristics and the tribo-rheological properties of MPI solution but also imparted anti-inflammatory activity.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Effects of Epigallocatechin Gallate-Ascorbic Acid and Inert-Gas Modified Atmosphere Packaging on Color Restoration in Pre-Discolored Longtail Tuna Slices","authors":"Suguna Palanisamy,&nbsp;Avtar Singh,&nbsp;Bin Zhang,&nbsp;Jun Tae Kim,&nbsp;Soottawat Benjakul","doi":"10.1007/s11947-026-04363-5","DOIUrl":"10.1007/s11947-026-04363-5","url":null,"abstract":"<div><p>Color is a primary attribute determining consumer acceptance of premium-quality tuna. Discoloration is commonly considered as the loss of freshness and eating quality, leading to food waste. This study investigated color and quality changes in longtail tuna slices during 48 h of simulated retail display and evaluated the efficacy of epigallocatechin gallate–ascorbic acid (EA) combined with nitrogen- or argon-rich modified atmosphere packaging (NO or AO) in restoring pre-discolored tuna slices (2DS) during 4 days of refrigerated storage. The simulated retail display caused a quick loss of redness (a* value and a*/b*), an increase in metmyoglobin, and enhanced oxidation of lipids and proteins, which made the visual quality undesirable. 2DS-EA/AO profoundly restored the redness, reduced metmyoglobin, and suppressed oxidative degradation. Partial recovery and short-term color stabilization were achieved through the combined treatments, which extended acceptability up to three days. Therefore, a synergistic polyphenol-reducing agent-modified atmosphere packaging (MAP) approach could be used to restore discolored sashimi-grade tuna and decrease tuna waste associated with undesirable discoloration.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Establishing a Processing Window for High‑irradiance 405‑nm Light Treatment in Paprika Powder using Enterococcus Faecium as a Salmonella Surrogate","authors":"Martha Minor,&nbsp;Sergio I. Martínez-Monteagudo,&nbsp;Luis Sabillón Ph.D.","doi":"10.1007/s11947-026-04354-6","DOIUrl":"10.1007/s11947-026-04354-6","url":null,"abstract":"<div><p>Low-moisture spices can harbor <i>Salmonella</i> for prolonged periods, underscoring the need for validated dry interventions. This study quantified the inactivation of <i>Salmonella</i> spp. and <i>Enterococcus faecium</i> (NRRL B-2354) in paprika powder (<i>a</i>_w ≈ 0.55) during ultra-high irradiance (UHI) monochromatic blue-light treatment (405 nm) and developed validation-oriented kinetic models. Paprika (3 g) was treated as a thin layer at 5 cm using three irradiances (548, 697, and 842 mW·cm⁻²) for 60–300 s (≈32.9–252.5 J·cm⁻²). Both organisms exhibited dose-dependent reductions, with lethality increasing with irradiance. At 697 mW·cm⁻², maximum exposure (300 s) achieved 7.78 ± 0.17 log reduction of <i>Salmonella</i> and 6.76 ± 0.42 log reduction of <i>E. faecium</i>; at 548 mW·cm⁻², reductions were lower (maximum 3.27 ± 0.27 log for <i>Salmonella</i>). Survivor curves were non-log-linear; among evaluated models, a Geeraerd-type model best described the data and supported the calculation of validation-oriented <i>D</i>-values. At irradiances where ≥ 5-log reductions were observed, <i>E. faecium</i> required a dose equal to or greater than that of <i>Salmonella</i> to achieve a 5-log reduction, supporting its use as a conservative surrogate at the 5-log target. UHI exposure produced rapid heating, reaching up to 132 °C at the highest irradiance, indicating a strong photothermal contribution relevant for process design. These results establish an experimentally supported processing window and modeling framework to support future process validation of high-irradiance 405-nm treatments for paprika powder under pilot-scale or commercial-representative conditions.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Postbiotic-Derived Silver Nanoparticles from Enterococcus faecium: A Promising Green Alternative for Nanoparticle Synthesis with Biopreservative Effects and Antimicrobial Activity","authors":"Sarhan Mohammed,&nbsp;Ghassan H. Matar,&nbsp;Muberra Andac,&nbsp;Ahmet Hilmi Çon","doi":"10.1007/s11947-026-04356-4","DOIUrl":"10.1007/s11947-026-04356-4","url":null,"abstract":"<div><p>Postbiotics are defined as microbial metabolic products. Consequently, they offer a promising green alternative for nanoparticle synthesis. Accordingly, three postbiotic fractions of <i>Enterococcus faecium</i> were used to facilitate the green biosynthesis of silver nanoparticles (AgNPs) comprising the filter supernatant (FS), ultrasonicated pellet supernatant (UPS), and their mixture (FUS). This entailed the stepwise optimization of extract-to-metal ratio, pH, temperature, and incubation time. Two drying methods were then tested, lyophilization and oven drying, along with their effects on biological properties. Lyophilized nanoparticles (LNs) significantly enhanced antimicrobial and antioxidant activities compared with oven-dried counterparts. LNs were further characterized using UV–Vis spectroscopy, SEM–EDX, TEM–EDX, DLS, zeta potential, FTIR, and XRD analyses. All samples consisted of crystalline AgNPs coated with biomolecule-rich coronas. Among them, lyophilized FUS-derived nanoparticles (LFUS-AgNPs) showed superior morphological features, uniform size distribution, high colloidal stability, good hemocompatibility, strong radical-scavenging activity, and broad-spectrum antibacterial efficacy against eight foodborne pathogens. Bacteriostatic effects of LFUS-AgNPs against <i>Escherichia coli</i> and <i>Bacillus cereus</i> exerted concentration-dependent growth kinetic retardation. The antimicrobial activity of LFUS-AgNPs was determined in the in vitro test in commercial skim UHT milk as a food model. The two foodborne pathogens were used to assess the effectiveness of LFUS-AgNPs at 25 °C and 4 °C over a period of 15 days. At 4 °C, LFUS-AgNPs achieved more than 5-log reductions within 7 days, while more modest but consistent inhibitory effects were exerted at 25 °C. Present findings suggest that postbiotics can be a promising green alternative for nanoparticles with antimicrobial activity and a food preservative.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}