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Fermented walnut meal (FW) has antifungal activity against Penicillium victoriae, a fungus responsible for Rosa roxbughii Tratt spoilage. This study characterized and applied ultrasonic-assisted antifungal film loaded with FW to preserve R. roxbughii Tratt during near-freezing temperature (NFT). Results showed that O and CO transmission rates decreased by 80.02% and 29.05%, respectively, and antimicrobial properties were improved with ultrasound at 560 W for 5 min and 1% FW. Fourier transform infrared spectroscopy and X-ray diffraction results revealed ultrasound improved hydrogen bonds and inductive effect via ─NH, ─OH, and C═O bonds. The addition of FW led to the formation of CMCS-GL-FW polymer via C═O bond. Thermogravimetric analysis and transmission electron microscope results demonstrated thermal degradation process was decomposed by ultrasound, and the internal structure of P. victoriae was accelerated by the addition of FW. Compared to the U-CMCS/GL group, the vitamin C content, peroxidase, and catalase activities of U-CMCS/GL/FW were enhanced by 4.24%, 8.52%, and 14.3% during NFT (-0.8 to -0.4°C), respectively. Particularly, the fungal count of the U-CMCS/GL/FW group did not exceed 10 CFU g at the end of storage, and the relative abundance of P. victoriae decreased to 0.007%. Our findings provide an effective route for agricultural waste as natural antifungal compounds in the active packaging industry. PRACTICAL APPLICATION: In this study, the barrier and antimicrobial properties of film were successfully improved by ultrasonic treatment and loaded fermented walnut meal. The ultrasonic-assisted antifungal film loaded with fermented walnut meal effectively delayed the degradation of nutrients and reduced microbial invasion of Rosa roxburghii Tratt. These results provide a theoretical basis for the application of agricultural waste in the food packaging industry.
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http://dx.doi.org/10.1111/1750-3841.17328 | DOI Listing |
Int J Food Microbiol
August 2025
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address:
Walnut meal (WM), a protein-rich byproduct of oil extraction, holds great potential for conversion into value-added food products but remains underutilized. In this study, a two-stage fermentation process involving Aspergillus oryzae inoculation for koji preparation followed by natural brine fermentation was developed to produce a peptide-enriched walnut meal paste (WMP). Physicochemical analysis showed significant increases in total acidity (0.
View Article and Find Full Text PDFJ Agric Food Chem
September 2025
Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Proteases play a crucial role in the bioconversion of proteins into bioactive peptides. is an important cell factory for enzyme production due to its strong post-translational modification capabilities and excellent protein secretion system. In this study, a novel subtilisin-like serine protease (S8) from was efficiently expressed extracellularly in FBL-B for the first time using a polycistronic system and the coexpression strategy of the gene (hemoglobin from ).
View Article and Find Full Text PDFJ Dairy Sci
August 2025
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
The aim of this work was to determine how the addition of hydrolyzed walnut oil, types of lipases (from Candida rugosa and porcine pancreas), and storage time affect the composition, acidity, microbiota, free fatty acid, and fatty acid content of sour milk and yogurt plus the monocultures of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis ssp. lactis BB-12. Lipases were used to release free form of linoleic acid (LA) from walnut oil to create conditions favorable for CLA synthesis by the starter culture.
View Article and Find Full Text PDFWater Environ Res
May 2025
Brown and Caldwell, Various States, Walnut Creek, California, USA.
IntensiCarb® represents a vacuum-driven intensification technology with applicability in fermentation or anaerobic digestion. Implementation of this technology in fermentation facilitates a 50% reduction in process volume while concurrently enhancing the yield of volatile fatty acids (VFAs) for advantageous utilization such as carbon source for enhanced biological phosphorus removal (EBPR). An analysis was conducted to assess the process performance and life-cycle costs of IntensiCarb in comparison to chemical addition and conventional fermentation methodologies for Total Phosphorus (TP) removal.
View Article and Find Full Text PDFFood Chem
August 2025
State Key Laboratory of Food Science and Resources, Institute of Nutrition, Nanchang University, Nanchang 330047, China. Electronic address:
This study demonstrated the potential of ellagic acid-rich fruit byproducts, particularly pomegranate peel, as functional ingredients. During digestion, pomegranate peel exhibited superior antioxidant activity owing to its high phenolic content. Twenty-four phenolic compounds were released, with pomegranate peel maintaining higher bioactivity than chestnut and walnut peels.
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