Novel natural food preservatives and applications in seafood preservation: a review

Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage

Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an Arthrobacter sp. The carotenoid was characterized as bacterioruberin and its derivative tetra anhydrous bacterioruberin (λmax 490 nm), and an m/z value of 675 and 742 (M+ 1H)+1. The annotated LIPID MAP demonstrated the presence of over 360 isoprenoids annotated transcripts. The compound exhibited significant antioxidant activity, with an IC50 of 22 μg/mL, iron chelation and antibacterial activities indicating its potential as a natural preservative. When applied to grapes, peaches, and apricots, bacterioruberin (2 %) effectively prevented spoilage for six days at room temperature. Statistical analysis using one-way ANOVA revealed a significant correlation (p = 0.05) between treated and control groups in subjective quality attributes. Computational investigation with phospholipase D and VQ22 motif protein further supported the preservative potential of bacterioruberin.

Essential Oils Against Spoilage in Fish and Seafood: Impact on Product Quality and Future Challenges

The preservation of fish and seafood represents a significant challenge for the food industry due to these products' high susceptibility to microbial spoilage. Essential oils (EOs), classified as Generally Recognized as Safe (GRAS), have become a natural alternative to synthetic preservatives due to their antimicrobial and antioxidant properties. This review aims to analyze the specific potential of EOs in extending the shelf life of fish and seafood products, offering a natural and effective preservation solution. It provides a detailed overview of EOs applications and mechanisms, highlighting their role in controlling spoilage microorganisms while maintaining product quality. The main methods of EOs application include immersion, spraying, and pipetting, with antimicrobial effectiveness influenced by factors such as concentration, exposure time, and food characteristics like chemical composition and biofilms. Direct EOs application shows challenges that can be countered by exploring nanoemulsion technology as an effective strategy to enhance EOs stability and controlled release, maximizing their preservation impact. Additionally, coatings made from chitosan, gelatin, Farsi gum, and carrageenan, combined with EOs such as oregano, clove, and thyme have shown efficacy in preserving species like rainbow trout, mackerel, and shrimp. However, the commercial feasibility of using EOs in fish preservation depends on consumer acceptance and regulatory compliance. This review offers valuable insights for the industry and researchers by highlighting the practical applications and commercial challenges of EOs in seafood products, underscoring the importance of consumer acceptance and regulatory adherence for market viability.

Antimicrobial Surfaces: Stainless Steel Functionalized with the Essential Oil Component Vanillin

Pathogenic microorganisms can adhere to solid surfaces, leading to the formation of biofilms, thus building a physical barrier hindering the penetration and diffusion of antimicrobial compounds. In this context, the use of natural antimicrobial compounds, such as essential oil components, as substitutes for common synthetic antimicrobials in the fight to prevent antimicrobial resistance is explored. As stainless steel is one of the most widely used surfaces in different industries, we have developed an innovative antimicrobial treatment for stainless steel surfaces based on a multi-step functionalization process, in which the stainless steel surface is coated with a silica layer to which a vanillin derivative is covalently attached. The surface was analyzed by microscopy studies, indicating the correct immobilization on the surfaces. Antimicrobial studies (viability and bacterial adhesion assays) were performed against the bacteria Staphylococcus epidermidis, which is one of the most frequent causes of nosocomial infections. The results of the microbiological studies showed that vanillin-functionalized stainless steel surfaces reduce the bacteria viability by 100% and the biofilm formation on the stainless steel surface by 75% compared with non-functionalized surfaces, highlighting the contact-killing and adhesion resistance properties of the developed surface. Additional cycles using the functionalized surfaces showed good maintenance of the antimicrobial coating efficacy. Moreover, the surfaces coated with an intermediate silica layer demonstrated much greater antimicrobial activity than surfaces in which the active molecule was directly functionalized on the stainless steel surface.

Microbial Growth Inhibition Effect, Polyphenolic Profile, and Antioxidative Capacity of Plant Powders in Minced Pork and Beef

Consumer interest in healthier meat products has grown in recent years. Therefore, the use of plant powders as natural preservatives in the composition of pork and beef products could be an alternative to traditional meat products. This study aimed to assess the effect of different powders, such as blackcurrant, chokeberry, rowan berries, apple, tomato, garlic, and rhubarb, on the microbial growth dynamics in minced pork and beef during refrigerated storage. The total counts of aerobic microorganisms, Pseudomonas spp., yeasts, and molds were examined according to ISO methods. The polyphenolic profiles of plant powders and supplemented minced pork and beef samples were determined by HPLC-MS. The antioxidative capacity of the plant powders was analyzed using a spectrophotometric method. The findings of the study revealed that supplemented minced pork and beef samples had similar polyphenolic profiles and microbial growth dynamics. The highest antioxidative capacity was observed for anthocyanin-rich berry powders. In both minced pork and beef, rhubarb powder was the most effective plant material for inhibiting microbial growth, followed by blackcurrant pomace powder. In conclusion, all of the plant powders used in the present study can be used for the valorization of minced meat products, providing both antimicrobial and antioxidant effects.

A Current Trend in Efficient Biopolymer Coatings for Edible Fruits to Enhance Shelf Life

In recent years, biopolymer coatings have emerged as an effective approach for extending the shelf life of edible fruits. The invention of biopolymer coverings has emerged as an innovation for extending fruit shelf life. Natural polymers, like chitosan, alginate, and pectin, are used to create these surfaces, which have several uses, including creating a barrier that prevents water evaporation, the spread of living microbes, and respiratory movement. These biopolymer coatings' primary benefits are their environmental friendliness and lack of damage. This study highlights the advancements made in the creation and usage of biopolymer coatings, highlighting how well they preserve fruit quality, reduce post-harvest losses, and satisfy consumer demand for natural preservation methods. This study discusses the usefulness of the biopolymer coating in terms of preserving fruit quality, reducing waste, and extending the product's shelf life. Biopolymer coatings' potential as a sustainable solution for synthetic preservatives in the fruit sector is highlighted as are formulation process advances that combine natural ingredients and environmental implications. This essay focuses on the essential methods, such as new natural additives, as well as the environmental effect of biopolymer coatings, which are safe and healthy commercial alternatives.

Clean-label alternatives for food preservation: An emerging trend

Consumer demand for natural or 'clean-label' food ingredients has risen over the past 50 years and continues growing. Consumers have become more aware of their health and, therefore, insist on transparency in the list of ingredients. Preservatives are the most crucial food additives, ensuring food safety and security. Despite tremendous technological advancements, food preservation remains a significant challenge worldwide, primarily because most are synthetic and non-biodegradable. As a result, the food industry is placing more value on microbiota and other natural sources for bio-preservation, leading to the substitution of conventional processing and chemical preservatives with natural alternatives to ensure 'clean-label.' General Standard for Food Additives (GSFA) includes some of these 'clean-label' options in its list of additives. However, they are very rarely capable of replacing a synthetic preservative on a 'one-for-one' basis, putting pressure on researchers to decipher newer, cleaner, and more economical alternatives. Academic and scientific research has led to the discovery of several plant, animal, and microbial metabolites that may function as effective bio-preservatives. However, most have not yet been put in the market or are under trial. Hence, the present review aims to summarise such relevant and potential metabolites with bio-preservative properties comprehensively. This article will help readers comprehend recent innovations in the 'clean-label' era, provide informed choices to consumers, and improve the business of regulatory approvals.

Acetic and citric acids effect the type II secretion system and decrease the metabolic activities of salmon spoilage-related Rahnella aquatilis KM05

Rahnella aquatilis causes seafoods to spoil by metabolizing sulfur-containing amino acids and/or proteins, producing H2S in products. The type II secretion system (T2SS) regulates the transport of proteases from the cytoplasm to the surrounding environment and promotes bacterial growth at low temperatures. To prevent premature fish spoilage, new solutions for inhibiting the T2SS of bacteria should be researched. In this study, global transcriptome sequencing was used to analyze the spoilage properties of R. aquatilis KM05. Two of the mapped genes/coding sequences (CDSs) were matched to the T2SS, namely, qspF and gspE, and four of the genes/CDSs, namely, ftsH, rseP, ptrA and pepN, were matched to metalloproteases or peptidases in R. aquatilis KM05. Subinhibitory concentrations of citric (18 µM) and acetic (41 µM) acids caused downregulation of T2SS-related genes (range from - 1.0 to -4.5) and genes involved in the proteolytic activities of bacteria (range from - 0.5 to -4.0). The proteolytic activities of R. aquatilis KM05 in vitro were reduced by an average of 40%. The in situ experiments showed the antimicrobial properties of citric and acetic acids against R. aquatilis KM05; the addition of an acidulant to salmon fillets limited microbial growth. Citric and acetic acids extend the shelf life of fish-based products and prevent food waste.

Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation

Aspergillus flavus colonization on agricultural products during preharvest and postharvest results in tremendous economic losses. Inspired by the synergistic antifungal effects of essential oils, the aims of this study were to explore the mechanism of combined cinnamaldehyde and nonanal (SCAN) against A. flavus and to evaluate the antifungal activity of SCAN loading into diatomite (DM). Shriveled mycelia were observed by scanning electron microscopy, especially in the SCAN treatment group. Calcofluor white staining, transmission electron microscopy, dichloro-dihydro-fluorescein diacetate staining and the inhibition of key enzymes in tricarboxylic acid cycle indicated that the antifungal mechanism of SCAN against A. flavus was related to the cell wall damage, reactive oxygen species accumulation and energy metabolism interruption. RNA sequencing revealed that some genes involved in antioxidation were upregulated, whereas genes responsible for cell wall biosynthesis, oxidative stress, cell cycle and spore development were significantly downregulated, supporting the occurrence of cellular apoptosis. In addition, compared with the control group, conidia production in 1.5 mg/mL DM/cinnamaldehyde, DM/nonanal and DM/SCAN groups were decreased by 27.16%, 48.22% and 76.66%, respectively, and the aflatoxin B1 (AFB1) contents decreased by 2.00%, 73.02% and 84.15%, respectively. These finding suggest that DM/SCAN complex has potential uses in food preservation.

Recent Advances in Astaxanthin as an Antioxidant in Food Applications

In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food.

Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model

Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide.

Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review

The use of chemical preservatives in the baking industry is a common practice to extend the shelf life of baked goods However, there is growing interest in natural alternatives due to worries about the security and potential health risks of these chemicals. The purpose of this concurrent review is to investigate the potential of using essential oils and bio-preservatives in place of chemical preservatives in the baking industry. With a focus on their efficiency in extending the shelf life of baked goods, the review includes a thorough analysis of the most recent research on the use of bio-preservatives and essential oils in food preservation. The findings suggest that bio-preservatives and essential oils can be effective in preserving baked goods and may offer a safer and more natural alternative to chemical preservatives. However, further research is needed to fully understand the potential of these natural alternatives and to optimize their use in the baking industry.

Production of nisin from Lactococcus lactis in acid-whey with nutrient supplementation

The production of Nisin, an FDA-approved food preservative, was attempted by Lactococcus lactis subsp. lactis ATCC® 11454 using the underutilized milk industry effluent, acid-whey, as a substrate. Nisin production was further improved by studying the effect of supplementation of nutrients and non-nutritional parameters. The addition of yeast extract (6% w/v) as nitrogen source and sucrose (4% w/v) as carbon source were found to be suitable nutrients for the maximum nisin production. The changes in the medium pH due to lactic acid accumulation during batch fermentation and its influence on the production of nisin were analyzed in the optimized whey medium (OWM). The production characteristics in OWM were further compared with the nisin production in MRS media. The influence of nisin as an inducer for its own production was also studied and found that the addition of nisin at 0.22 mg/ml promote the nisin production. The analysis of consumption of various metal ions present in the OWM during the nisin production was also analyzed, and found that the copper ions are the most consumed ion. The highest nisin yield of 2.6 × 105 AU/mL was obtained with OWM.

UHPLC-MS/MS and GC-MS Metabolic Profiling of a Medicinal Flourensia Fiebrigii Chemotype

The comparative metabolic profiling and their biological properties of eight extracts obtained from diverse parts (leaves, flowers, roots) of the medicinal plant Flourensia fiebrigii S.F. Blake, a chemotype growing in highland areas (2750 m a.s.l.) of northwest Argentina, were investigated. The extracts were analysed by GC-MS and UHPLC-MS/MS. GC-MS analysis revealed the presence of encecalin (relative content: 24.86 %) in ethereal flower extract (EF) and this benzopyran (5.93 %) together sitosterol (11.35 %) in the bioactive ethereal leaf exudate (ELE). By UHPLC-MS/MS the main compounds identified in both samples were: limocitrin, (22.31 %), (2Z)-4,6-dihydroxy-2-[(4-hydroxy-3,5-dimethoxyphenyl)methylidene]-1-benzofuran-3-one (21.31 %), isobavachin (14.47 %), naringenin (13.50 %), and sternbin, (12.49 %). Phytocomplexes derived from aerial parts exhibited significant activity against biofilm production of Pseudomonas aeruginosa and Staphylococcus aureus, reaching inhibitions of 74.7-99.9 % with ELE (50 μg/mL). Notably, the extracts did not affect nutraceutical and environmental bacteria, suggesting a selective activity. ELE also showed the highest reactive species scavenging ability. This study provides valuable insights into the potential applications of this chemotype.

What if gastrointestinal complications in endurance athletes were gut injuries in response to a high consumption of ultra-processed foods? Please take care of your bugs if you want to improve endurance performance: a narrative review

To improve performance and recovery faster, athletes are advised to eat more often than usual and consume higher doses of simple carbohydrates, during and after exercise. Sports energetic supplements contain food additives, such as artificial sweeteners, emulsifiers, acidity regulators, preservatives, and salts, which could be harmful to the gut microbiota and impair the intestinal barrier function. The intestinal barrier plays a critical function in bidirectionally regulation of the selective transfer of nutrients, water, and electrolytes, while preventing at the same time, the entrance of harmful substances (selective permeability). The gut microbiota helps to the host to regulate intestinal homeostasis through metabolic, protective, and immune functions. Globally, the gut health is essential to maintain systemic homeostasis in athletes, and to ensure proper digestion, metabolization, and substrate absorption. Gastrointestinal complaints are an important cause of underperformance and dropout during endurance events. These complications are directly related to the loss of gut equilibrium, mainly linked to microbiota dysbiosis and leaky gut. In summary, athletes must be cautious with the elevated intake of ultra-processed foods and specifically those contained on sports nutrition supplements. This review points out the specific nutritional interventions that should be implemented and/or discontinued depending on individual gut functionality.

Effects of potassium sorbate on systemic inflammation and gut microbiota in normal mice: A comparison of continuous intake and washout period

Potassium sorbate (PS) is a widely used food preservative in the field of food industry. However, the effects of continuous intake and washout period of PS on host health are still unclear. In this study, to investigate long-term effect and after-effect of different concentrations and time points of PS, healthy mice were orally exposed to 150 mg/kg, 500 mg/kg and 1000 mg/kg of PS for 10 weeks, and washout treatment for another 5 weeks, respectively. The results indicated that PS intake for 10 weeks had no obvious effects on organs and adipose tissue, nor did it noteworthily interfere with glucolipid metabolism in the serum. However, it caused inflammatory cell infiltration in the liver, increased serum interleukin (IL)-1β level, changed abundances of gut microbiota but failed to promote the production of short chain fatty acids in the gut. After washout period for 5 weeks, liver inflammation and IL-1β level were decreased, and gut environment developed towards a healthier condition. Specifically, PS washout significantly increased abundance of Lachnospiraceae_NK4A136_group and the production of isobutyric acid. This study confirmed washout period eliminated negative effects from continuous intake of PS, which provided positive evidence for its safety.

The Effect of Sodium Benzoate on Host Health: Insight into Physiological Indexes and Gut Microbiota

Sodium benzoate (SB) is a common food preservative widely used in the food industry. However, the effects of SB intake on host health at different stages were still unclear. Hence, we investigated the impact of SB with three concentrations (150 mg/kg, 500 mg/kg and 1000 mg/kg) and at three stages (intake for 5-weeks, intake for 10-weeks and removal for 5 weeks) on host health in normal mice. The results showed that SB intake for 5 weeks slightly changed gut microbiota composition, but it significantly increased TG (only 150 mg/kg and 1000 mg/kg) and blood glucose levels (only 500 mg/kg) and promoted the secretion of interleukin (IL)-1β and IL-6 (p < 0.01). However, SB intake for 10 weeks mostly maintained normal glucolipid metabolism; although, IL-1β (p < 0.01) and IL-6 (p < 0.05) levels were also significantly increased and positively regulated the gut microbiota by significantly increasing the relative abundance of Lactobacillus and significantly decreasing the relative abundance of Ileibacterium. Meanwhile, the safety of SB for host metabolism and gut microbiota was also confirmed via a fecal microbiota transplantation experiment. In addition, we found that SB removal after 10 weeks of intake significantly increased the levels of blood glucose, insulin and HOMA-IR index, which might be attributed to gut microbiota dysbiosis. Mechanistically, these positive effects and negative effects had no close relationship with the concentration of short-chain fatty acids in the gut, which might be associated with metabolites of SB or special bacterial strains. In short, this work provided positive evidence for the safety of SB consumption within the recommended range.

Dietary components regulate chronic diseases through gut microbiota: a review

In recent years, gut microbiota as an immune organ has gradually become the mainstream of research. When the composition of the gut microbiota is changed significantly, this may affect human health. This review details the major microbiota composition and metabolites in the gut and discusses chronic diseases based on gut dysbiosis, including obesity, liver injury, colon cancer, atherosclerosis, and central nervous system diseases. We comprehensively summarize the changes in abundance of relevant gut microbiota by ingesting different diet components (such as food additives, dietary polyphenols, polysaccharides, fats, proteins) and their influence on the microbial quorum sensing system, thereby regulating related diseases. We believe that quorum sensing can be used as a new entry point to explain the mechanism of ingesting dietary components to improve gut microbiota and thereby regulate related diseases. This review hopes to provide a theoretical basis for future research on improving disease symptoms by ingesting functional foods containing dietary components. © 2023 Society of Chemical Industry.

Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities

The increasing global meat demand raises concerns regarding the spoilage of meat caused by microbial invasion and oxidative decomposition. Natural substances, as a gift from nature to humanity, possess broad-spectrum bioactivity and have been utilized for meat preservation. However, their limited stability, solubility, and availability hinder their further development. To address this predicament, advanced organic nanocarriers provide an effective shelter for the formation of nano-natural substances (NNS). This review comprehensively presents various natural substances derived from plants, animals, and microorganisms, along with the challenges they face. Subsequently, the potential of organic nanocarriers is explored, highlighting their distinct features and applicability, in addressing these challenges. The review methodically examines the application of NNS in meat preservation, with a focus on their pathways of action and preservation mechanisms. Furthermore, the outlook and future trends for NNS applications in meat preservation are concluded. The theory and practice summary of NNS is expected to serve as a catalyst for advancements that enhance meat security, promote human health, and contribute to sustainable development.

Engineering natural molecule-triggered genetic control systems for tunable gene- and cell-based therapies

The ability to precisely control activities of engineered designer cells provides a novel strategy for modern precision medicine. Dynamically adjustable gene- and cell-based precision therapies are recognized as next generation medicines. However, the translation of these controllable therapeutics into clinical practice is severely hampered by the lack of safe and highly specific genetic switches controlled by triggers that are nontoxic and side-effect free. Recently, natural products derived from plants have been extensively explored as trigger molecules to control genetic switches and synthetic gene networks for multiple applications. These controlled genetic switches could be further introduced into mammalian cells to obtain synthetic designer cells for adjustable and fine tunable cell-based precision therapy. In this review, we introduce various available natural molecules that were engineered to control genetic switches for controllable transgene expression, complex logic computation, and therapeutic drug delivery to achieve precision therapy. We also discuss current challenges and prospects in translating these natural molecule-controlled genetic switches developed for biomedical applications from the laboratory to the clinic.

Polyphenols: Natural Preservatives with Promising Applications in Food, Cosmetics and Pharma Industries; Problems and Toxicity Associated with Synthetic Preservatives; Impact of Misleading Advertisements; Recent Trends in Preservation and Legislation

The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer's health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exposure to preservatives can lead to adverse effects on health, which is a major area of concern for researchers. Naturally occurring phenolic compounds appear to be extensively used as bio-preservatives to prolong the shelf life of the finished product. Based on the convincing shreds of evidence reported in the literature, it is suggested that phenolic compounds and their derivatives have massive potential to be investigated for the development of new moieties and are proven to be promising drug molecules. The objective of this article is to provide an overview of the significant role of phenolic compounds and their derivatives in the preservation of perishable products from microbial attack due to their exclusive antioxidant and free radical scavenging properties and the problems associated with the use of synthetic preservatives in pharmaceutical products. This article also analyzes the recent trends in preservation along with technical norms that regulate the food, cosmetic, and pharmaceutical products in the developing countries.

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.

A review of curcumin in food preservation: Delivery system and photosensitization

As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.

Development and application of lipidomics for food research

Lipidomics is an emerging and promising omics derived from metabolomics to comprehensively analyze all of lipid molecules in biological matrices. The purpose of this chapter is to introduce the development and application of lipidomics for food research. First, three aspects of sample preparation are introduced: food sampling, lipid extraction, and transportation and storage. Second, five types of instruments for data acquisition are summarized: direct infusion-mass spectrometry (MS), chromatographic separation-MS, ion mobility-MS, MS imaging, and nuclear magnetic resonance spectroscopy. Third, data acquisition and analysis software are described for the lipidomics software development. Fourth, the application of lipidomics for food research is discussed such as food origin and adulteration analysis, food processing research, food preservation research, and food nutrition and health research. All the contents suggest that lipidomics is a powerful tool for food research based on its ability of lipid component profile analysis.

Reactive Green 19 dye-ligand immobilized on the aminated nanofiber membranes for efficient adsorption of lysozyme: Process development and optimization in batch and flow systems

The performance of lysozyme adsorption by the aminated nanofiber membrane immobilized with Reactive Green 19 (RG19) dyes was evaluated in batch and flow systems. The physicochemical properties of the dye-immobilized nanofiber membrane were characterized. The parameters of batch-mode adsorption of lysozyme (e.g., pH, initial dye concentration, and lysozyme concentration) were optimized using the Taguchi method. In a flow process, the factors influencing the dynamic binding performance for lysozyme adsorption in the chicken egg white (CEW) solution include immobilized dye concentration, adsorption pH value, feed flow rate, and feed CEW concentration. The impact of these operating conditions on the lysozyme purification process was investigated. Under optimal conditions, the recovery yield and purification factor of lysozyme achieved from the one-step adsorption process were 98.52% and 143 folds, respectively. The dye-affinity nanofiber membrane also did not exhibit any significant loss in its binding capacity and purification performance after five consecutive uses.

Synthesis and Characterization of Sulfur Nanoparticles of Citrus limon Extract Embedded in Nanohydrogel Formulation: In Vitro and In Vivo Studies

The study aimed to synthesize non-noxious, clean, reliable, and green sulfur nanoparticles (SNPs) from Citrus limon leaves. The synthesized SNPs were used to analyze particle size, zeta potential, UV–visible spectroscopy, SEM, and ATR-FTIR. The prepared SNPs exhibited a globule size of 55.32 ± 2.15 nm, PDI value of 0.365 ± 0.06, and zeta potential of −12.32 ± 0.23 mV. The presence of SNPs was confirmed by UV–visible spectroscopy in the range of 290 nm. The SEM image showed that the particles were spherical with a size of 40 nm. The ATR-FTIR study showed no interaction, and all the major peaks were preserved in the formulations. An antimicrobial and antifungal study of SNPs was carried out against Gram-positive bacteria (Staph. aureus, Bacillus), Gram-negative bacteria (E. coli and Bordetella), and fungal strains (Candida albicans). The study showed that Citrus limon extract SNPs exhibited better antimicrobial and antifungal activities against Staph. aureus, Bacillus, E. coli, Bordetella, and Candida albicans at a minimal inhibitory concentration of 50 μg/mL. Different antibiotics were used alone and in combination with SNPs of Citrus limon extract to evaluate their activity against various strains of bacteria and fungal strains. The study showed that using SNPs of Citrus limon extract with antibiotics has a synergistic effect against Staph.aureus, Bacillus, E. coli, Bordetella, and Candida albicans. SNPs were embedded in nanohydrogel formulations for in vivo (wound healing) studies. In preclinical studies, SNPs of Citrus limon extract embedded within a nanohydrogel formulation (NHGF4) have shown promising results. To be widely used in clinical settings, further studies are needed to evaluate their safety and efficacy in human volunteers.

Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp (Penaeus monodon) during Refrigerated Storage

The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled water was used instead of ALG coating. Before coating the shrimp, all the coating materials were tested for pH, viscosity, turbidity, whiteness index, particle size, and polydispersity index. The control samples had the highest pH and whiteness index and was followed by the lowest viscosity and turbidity (p < 0.05). Among the T1-T4 coating materials, T4 coating had higher turbidity, particle size, polydispersity index, but lower pH, viscosity, and whiteness index (p < 0.05). To study the quality and shelf-life of the shrimp, all coated shrimp samples were refrigerated at 4 °C for a period of 14 days. At 2-day intervals, physiochemical and microbial analyses were performed. The coated shrimp also had a lower increase in pH and weight loss over the storage period (p < 0.05). Coatings containing 1.5% LPE significantly reduced the polyphenol oxidase activity in the shrimp (p > 0.05). The addition of LPE to NP-ALG coatings demonstrated dose-dependent antioxidant activity against protein and lipid oxidation. The highest LPE concentration (1.5%) led to increased total and reactive sulfhydryl content, along with a significant decrease in carbonyl content, peroxide value, thiobarbituric acid reactive substances, p-anisidine, and totox values at the end of the storage period (p < 0.05). Additionally, NP-ALG-LPE coated shrimp samples exhibited an excellent antimicrobial property and significantly inhibited the growth of total viable count, lactic acid bacteria, Enterobacteriaceae, and psychotropic bacteria during storage. These results suggested that NP-ALG-LPE 1.5% coatings effectively maintained the quality as well as extended the shelf-life of shrimp during 14 days of refrigerated storage. Therefore, the use of nanoparticle-based LPE edible coating could be a new and effective way to maintain the quality of shrimp during prolonged storage.

Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

This study focused on the quality loss inhibition of fish muscle during refrigerated storage. Two parallel experiments were carried out that were focused on the employment of pitaya (Stenocereus thurberi) extracts in biodegradable packing films. On the one hand, a pitaya–gelatin film was employed for hake (Merluccius merluccius) muscle storage. On the other hand, a pitaya–polylactic acid (PLA) film was used for Atlantic mackerel (Scomber scombrus) muscle storage. In both experiments, fish-packing systems were stored at 4 °C for 8 days. Quality loss was determined by lipid damage and microbial activity development. The presence of the pitaya extract led to an inhibitory effect (p < 0.05) on peroxide, fluorescent compound, and free fatty acid (FFA) values in the gelatin–hake system and to a lower (p < 0.05) formation of thiobarbituric acid reactive substances, fluorescent compounds, and FFAs in the PLA–mackerel system. Additionally, the inclusion of pitaya extracts in the packing films slowed down (p < 0.05) the growth of aerobes, anaerobes, psychrotrophs, and proteolytic bacteria in the case of the pitaya–gelatin films and of aerobes, anaerobes, and proteolytic bacteria in the case of pitaya–PLA films. The current preservative effects are explained on the basis of the preservative compound presence (betalains and phenolic compounds) in the pitaya extracts.

Natural antimicrobial oligosaccharides in the food industry

An increase in the number of antibiotic resistance genes burdens the environment and affects human health. Additionally, people have developed a cautious attitude toward chemical preservatives. This attitude has promoted the search for new natural antimicrobial substances. Oligosaccharides from various sources have been studied for their antimicrobial and prebiotic effects. Antimicrobial oligosaccharides have several advantages such as being produced from renewable resources and showing antimicrobial properties similar to those of chemical preservatives. Their excellent broad-spectrum antibacterial properties are primarily because of various synergistic effects, including destruction of pathogen cell wall. Additionally, the adhesion of harmful microorganisms and the role of harmful factors may be reduced by oligosaccharides. Some natural oligosaccharides were also shown to stimulate the growth probiotic organisms. Therefore, antimicrobial oligosaccharides have the potential to meet food processing industry requirements in the future. The latest progress in research on the antimicrobial activity of different oligosaccharides is demonstrated in this review. The possible mechanism of action of these antimicrobial oligosaccharides is summarized with respect to their direct and indirect effects. Finally, the extended applications of oligosaccharides from the food source industry to food processing are discussed.

A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.

Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium-A Review

Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation techniques a topic to be addressed continually in the case of seafood. One such strategy is the employment of preservative compounds obtained from natural resources. The current review provides an overview of the research carried out concerning the effect of the addition of bioactive compounds to the packing medium on the thermal stability of canned seafood. This review addresses the preservative effect of polyphenol-rich oils (i.e., extra virgin olive oil) and different kinds of products or extracts obtained from plants, algae and seafood by-products. In agreement with the great incidence of lipid damage on the nutritional and acceptability values during high-temperature seafood processing, this work is especially focussed on the inhibitory effect of lipid oxidation development.

Purification, Characterization and Bactericidal Action of Lysozyme, Isolated from Bacillus subtillis BSN314: A Disintegrating Effect of Lysozyme on Gram-Positive and Gram-Negative Bacteria

In the present study, lysozyme was purified by the following multi-step methodology: salt (ammonium sulfate) precipitation, dialysis, and ultrafiltration. The lysozyme potential was measured by enzymatic activity after each purification step. However, after ultrafiltration, the resulting material was considered extra purified. It was concentrated in an ultrafiltration centrifuge tube, and the resulting protein/lysozyme was used to determine its bactericidal potential against five bacterial strains, including three gram-positive (Bacillus subtilis 168, Micrococcus luteus, and Bacillus cereus) and two gram-negative (Salmonella typhimurium and Pseudomonas aeruginosa) strains. The results of ZOI and MIC/MBC showed that lysozyme had a higher antimicrobial activity against gram-positive than gram-negative bacterial strains. The results of the antibacterial activity of lysozyme were compared with those of ciprofloxacin (antibiotic). For this purpose, two indices were applied in the present study: antimicrobial index (AMI) and percent activity index (PAI). It was found that the purified lysozyme had a higher antibacterial activity against Bacillus cereus (AMI/PAI; 1.01/101) and Bacillus subtilis 168 (AMI/PAI; 1.03/103), compared to the antibiotic (ciprofloxacin) used in this study. Atomic force microscopy (AFM) was used to determine the bactericidal action of the lysozyme on the bacterial cell. The purified protein was further processed by gel column chromatography and the eluate was collected, its enzymatic activity was 21.93 U/mL, while the eluate was processed by native-PAGE. By this analysis, the un-denatured protein with enzymatic activity of 40.9 U/mL was obtained. This step shows that the protein (lysozyme) has an even higher enzymatic potential. To determine the specific peptides (in lysozyme) that may cause the bactericidal potential and cell lytic/enzymatic activity, the isolated protein (lysozyme) was further processed by the SDS-PAGE technique. SDS-PAGE analysis revealed different bands with sizes of 34 kDa, 24 kDa, and 10 kDa, respectively. To determine the chemical composition of the peptides, the bands (from SDS-PAGE) were cut, enzymatically digested, desalted, and analyzed by LC-MS (liquid chromatography-mass spectrometry). LC-MS analysis showed that the purified lysozyme had the following composition: the number of proteins in the sample was 56, the number of peptides was 124, and the number of PSMs (peptide spectrum matches) was 309. Among them, two peptides related to lysozyme and bactericidal activities were identified as: A0A1Q9G213 (N-acetylmuramoyl-L-alanine amidase) and A0A1Q9FRD3 (D-alanyl-D-alanine carboxypeptidase). The corresponding protein sequence and nucleic acid sequence were determined by comparison with the database.

A comparison of mining methods to extract novel bacteriocins from Lactiplantibacillus plantarum NWAFU-BIO-BS29

One of the most important challenges in the field of food safety is producing natural and safe substances that act against pathogens in food. Bacteriocins and antimicrobial peptides (AMPs) have an anti-pathogens effect for both Gram-negative and positive bacteria. The aim of this study was to isolate and characterize safe lactic acid bacteria from traditional Chinese fermented milk that can produce anti-bacterial molecule compounds and does not harm for humans and animals. Lactiplantibacillus plantarum NWAFU-BIO-BS29 was found to be safe, lacking 16 genes for virulence factors, biogenic amine production and antibiotic resistance, and no hemolysis activity was observed. In contrast, it has ability to produce a novel potential bacteriocin of Plantaricin Bio-LP1. Precipitation of bacteriocin by Ethyl-acetate proved to be a suitable method for the extraction the bacteriocin. Whilst, the purification steps were performed as follows: the protein purification system (AKTA-Purifier equipped with HiTrap (gel column)), followed by reversed phase high-performance liquid chromatography (RP-HPLC) equipped with C18 column. In addition, LC-MS-MS and MALDI-TOF were used to identify the peptide sequences and estimate the molecular weight, respectively. Notably, among the eight peptide sequences considered, a couple of sequences have been announced as uncharacterized in protein database (FDYYFFDKK and KEIDDNSIAVK) with a molecular mass less than 1.3 kDa. The MIC was 0.552 mg/ml and exhibited high stability under various temperature, pH, and enzymes conditions. The best activity was found at temperature and pH of 4 °C and 6 °C, respectively, which are the optimal conditions for preservation of most foods. We concluded that, the described method can arouse a growing interest in mining novel bacteriocins. Plantaricin Bio-LP1 is a potentially unique bacteriocin that is effective as a bio-preservative and could make a promising contribution in food and animal feed industries or in the medical field with further clinical studies.

Bioactive Compounds from Fruits as Preservatives

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.

Downregulation of Peroxidase Activity of Platinum Cube Enables Minute-Time Scale Colorimetric Signaling of Hypoxanthine for Fish Freshness Monitoring

Due to its unique biological composition, aquatic products, especially fish, are extremely perishable compared to other muscle products. Herein, we proposed an artificial nanozyme-based colorimetric detection of hypoxanthine (Hx), the indicator of fish freshness, in a minute-time scale without the assistance of a natural enzyme (hypoxanthine oxidase). The principle is based on the interaction between Hx and polyvinylpyrrolidone-modified platinum cubic nanomaterials (PVP-PtNC), in which the catalytic active sites of PVP-PtNC's surface were blocked by Hx. This causes the downregulation of PVP-PtNC's catalytic ability and weakened its ability to catalyze the oxidization of 3,3',5,5'-Tetramethylbenzidine (TMB) by H₂O₂. Accordingly, the decrease in the UV-vis absorption and the weakening of the colorimetric reaction color is proportional to the Hx concentration. On this basis, a target-triggered colorimetric method for detecting Hx is developed for fish freshness monitoring with a fast detection speed, low cost, high accuracy, and simplified operation. Experiments reveal that the correlation response of Hx is from 0.5 μM to 10 mM with a limit of detection of 0.16 μM. In particular, the Hx detected from real fish indicates that the method possesses a promising potential for practical application. All of these features are expected to promote the development of online detection tools for food safety monitoring.

Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review

The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.

The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf

This study investigated the effect of ginger-rhizome addition and storage time on the physicochemical and sensory quality of pork meatloaf. Three types of pork meatloaf were evaluated: control and with 1% and 2% addition of ginger. All meatloaves were vacuum packaged and stored for 0, 7, 14, and 21 days at 4 °C. The addition of ginger rhizome significantly reduced lipid oxidation, and the higher inclusion rate was more effective in this regard. Ginger decreased red-colour saturation (a*) and increased colour brightness. The addition of ginger rhizome at 2% induced a greater decrease in meat hardness and improved chewiness in comparison with 1% addition. Products containing ginger differed from the control sample in aroma, texture, and taste, but no significant differences were found in the overall quality of the compared samples.

Fermented shellfish condiments: A comprehensive review

Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.

The impact of aromatic plant-derived bioactive compounds on seafood quality and safety

Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties. Unlike the synthetic additives, the natural plant-derived compounds are more acceptable and often regarded as safer by the consumers. This chapter summarizes the extraction methods and sources of those plant-derived bioactives as well as recent findings in relation to their health-promoting properties, including cardio-protective, anti-diabetic, anti-inflammatory, anti-carcinogenic, immuno-modulatory and neuro-protective properties. In addition, the impact of applying those plant-derived compounds on seafood products is also investigated by reviewing the recent studies on their use as anti-microbial, anti-oxidant, coloring and flavoring agents as well as freshness indicators. Moreover, the current limitations of the use of plant-derived bioactive compounds as well as future prospects are discussed. The discoveries show high potential of those compounds and the possibility to apply on many different seafood. The compounds can be applied as individual while more and more studies are showing synergetic effect when those compounds are used in combination providing new important research possibilities.

Yeast Particles Hyper-Loaded with Terpenes for Biocide Applications

Yeast particles (YPs) are 3−5 µm hollow and porous microspheres, a byproduct of some food grade yeast (Saccharomyces cerevisiae) extract manufacturing processes. Terpenes can be efficiently encapsulated inside YPs by passive diffusion through the porous cell walls. As previously published, this YP terpene encapsulation approach has been successfully implemented (1) to develop and commercialize fungicide and nematicide products for agricultural applications, (2) to co-load high potency agrochemical actives dissolved in terpenes or suitable solvents, and (3) to identify YP terpenes with broad-acting anthelmintic activity for potential pharmaceutical applications. These first-generation YP terpene materials were developed with a <2:1 terpene: YP weight ratio. Here we report methods to increase the terpene loading capacity in YPs up to 5:1 terpene: YP weight ratio. Hyper-loaded YP terpenes extend the kinetics of payload release up to three-fold compared to the commercialized YP terpene formulations. Hyper-loaded YP-terpene compositions were further optimized to achieve high terpene storage encapsulation stability from −20 °C to 54 °C. The development of hyper-loaded YP terpenes has a wide range of potential agricultural and pharmaceutical applications with terpenes and other compatible active substances that could benefit from a delivery system with a high payload loading capacity combined with increased payload stability and sustained release properties.