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Latest News
Microwave Processing at the 915 MHz Frequency for Efficient Cleavage of Cellulose and Lipids in Vegetable and Meat Wastewater Treatment
Meat and vegetable processing wastewaters are challenging to treat due to high concentrations of recalcitrant organic compounds—such as fats, oils, and cellulose—that resist conventional degradation. This study systematically evaluated the use of 915 MHz microwave (MW) processing, focusing on the effects of specific energy flux (SEF, in J/kg·s), total solids (TS) concentration, and flow rate on enzymatic activity and physicochemical properties. In vegetable processing wastewater, optimized MW conditions (SEF = 3,244.21 J/kg·s, TS = 2%) maximized cellulase activity (50.09 U/mL) and glucose release (0.1551 mg/mL), whereas higher TS (4%) reduced treatment efficacy. In meat processing wastewater, increased SEF (up to 2,775.51 J/kg·s) enhanced lipase activity (29.88 U/mL, 0.45 mg/mL), reduced viscosity and density, and altered the organic acid profile by increasing propionic acid and decreasing acetic acid. Statistical analysis confirmed SEF as the primary driver of biochemical and thermal changes (R 2 > 0.89). These results demonstrate that optimized 915 MHz MW processing is a scalable, sustainable, and regulatory-compliant technology for food industry wastewater management. The approach improves enzymatic hydrolysis, biodegradability, and resource recovery, while reducing environmental impact and operational costs. Further research is recommended to validate these findings under full-scale industrial conditions.
Featured Cover: Cover Image, Volume 25, Issue 1
The cover image is based on the Comprehensive Review Advances in Starch–Lipid–Protein Interactions in Starch-Based Food Systems: Bridging Structural Complexity With Functional Design by Xu Chen et al., https://doi.org/10.1111/1541-4337.70314.
Exploring the Potential of Lactic Acid Bacteria as Biotechnological Tools for the Control of Phytopathogenic Fungi in Fruits and Vegetables: A Review of Preliminary Evidence
Fruits and vegetables exist in a dynamic environment and are constantly exposed to biotic threats. Fungi are important phytopathogens that can infect different tissues at any stage of plant development. The development of fungal infections results in decreased productivity, changes in appearance, and reduced overall consumer acceptance. Additionally, some phytopathogenic fungi produce mycotoxins that can harm humans and animals. Chemical methods, such as fungicides and chemical preservatives, have been traditionally used to control fungi in fruits and vegetables with varying degrees of success. However, these methods can pose health, safety, and environmental concerns, resulting in the search for a safer alternative strategy. Lactic acid bacteria (LAB) are promising and effective candidates for post-harvest disease management, showing inhibitory effects against several phytopathogens. The antagonistic effects of LAB against phytopathogens are diverse and multifaceted, including competition for space and nutrients, parasitism, and the production of inhibitory metabolites such as acids and volatile organic compounds. Parameters indicating the post-harvest quality of fruits and vegetables can also be preserved by applying LAB. However, some practical challenges may limit the broad application of LAB in fruits and vegetables, including host specificity, sensory changes, environmental cultivation conditions, production costs, complex regulatory approval, and the need for adequate characterization of antifungal compounds. Additionally, limited field trials and a lack of standardized protocols hinder commercial application, highlighting the need for further research to optimize LAB use in sustainable crop protection. The information presented in this review highlights new perspectives on exploring LAB and their metabolites for controlling phytopathogenic agents in fruits and vegetables.
Effect of High‐Pressure Processing Operating Parameters on Microbial Inactivation and Bioactive Protein Preservation in Bovine Milk: A Systematic Review
In the U.S., bovine milk is processed using thermal pasteurization to ensure microbial safety. However, this process alters the structure of heat-sensitive bioactive proteins associated with the functional benefits of raw milk, including antimicrobial, immunomodulatory, and antioxidant proteins. Given the risks associated with raw milk consumption and the negative effects of thermal processing on protein functionality, there is a growing interest in high-pressure processing (HPP), an alternative treatment that may better preserve milk's functional qualities. HPP is widely used in other food sectors but is not yet approved for milk in the U.S. Most studies have investigated either the microbial safety or the preservation of bioactive protein structure in HPP-treated milk, rarely considering both outcomes together. Therefore, optimization of HPP treatments for dairy remains incomplete. The goal of this systematic review was to identify optimal HPP operating parameters for simultaneously achieving microbial inactivation and preserving bioactive proteins in bovine milk. Eighty-nine articles met inclusion criteria from Web of Science, Medline, EMBASE, and PubMed based on a specified search strategy. Pressures ≥600 MPa achieved >5-log average reductions in Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus, yet often caused considerable denaturation of proteins such as β-lactoglobulin and immunoglobulin G and lesser denaturation of lactoferrin and alkaline phosphatase. Future research on HPP and bovine milk should evaluate both microbial reductions and impacts on nutrients within the same manuscript to facilitate regulatory evaluation and possible commercial adoption.
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