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The food-processing industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. Replacing them with one of the novel alternatives recently developed is a decision that must be carefully approached. Among them, high-pressure processing (HPP), at room or refrigerated temperature, is now a well-established option experiencing worldwide commercial growth. Surveys have shown an excellent consumer acceptance of HPP technology. For financial feasibility reasons, HPP treatments must be kept short, a challenge that can be met by some of the alternatives here reviewed such as the use of the hurdle technology concept. Although HPP technology is limited to pasteurization treatments, the combination of high pressure and high temperature used in pressure-assisted thermal processing (PATP) can be used to sterilize foods. An analysis of alternatives to achieve the inactivation of bacterial spores at the lowest temperature possible highlights the need for additional research on the use of germinants. Because of incomplete research, PATP presents several implementation challenges, including the modeling of food temperature, the determination of inactivation kinetics particularly for bacterial spores, and the prediction of chemical changes including the potential formation of toxic compounds.

High pressure treatments have been the best pasteurization alternative to thermal processing due its capacity to reduce microbial safety risks and increase shelf life by inactivating microorganisms and key food spoilage–causing enzymes while retaining food freshness. In spite of these advantages, an important drawback limiting a wider application of this technology is its inability to inactivate bacterial spores which are resistant to several stress conditions, including high pressure. An approach to pressure-mediated spore inactivation is to promote spore germination which reduces their resistance to inactivation treatments. However, the germination response, and thus the spore inactivation rate achieved by these treatments, is strongly dependent on the food matrix, process conditions, spore physiology factors, and also on their interactions. Statistical experimental designs, such as the use of the central composite design as an optimization tool to identify effective PATP treatments as opposed to one-factor-at-a-time experimental designs, can reveal the importance of the effect of individual and combined factors on the inactivation response. A general review of these factors and examples of agents that could lower the severity of pressure treatments required to inactivate spores is here presented including the modelling of germination as affected by these factors.

Purpose The aims were to compare the 5-year outcomes of duodenal switch (DS) and single-anastomosis duodenal switch (SADI-S) in terms of weight loss; remission of comorbidities; nutritional status short- and long-term complications; postoperative mortality; and need for revisional surgery. Materials and Methods Multicenter prospective observational study of all consecutive patients undergoing DS or SADI-S in three high-volume hospitals. Results A total of 87 patients were included in the study, 43 submitted to DS and 44 to SADI-S, with similar basal characteristics, nutritional parameters, and BMI (52.9 kg/m 2 DS vs. 52.5 kg/m 2 SADI-S). Operative time was 152 min (± 32.6) in DS vs. 116 min (± 21.9) in SADI-S ( p  = 0.043). Short-term complications were similar for DS and SADI-S, both overall (11.8% vs. 11.6%), and ranged as Clavien-Dindo > II (4.5% vs. 4.7%), with no mortality. At 5 years, DS and SADI-S results were as follows: BMI 30.6 vs. 33.3 kg/m 2 ( p  = 0.023); %EWL 80.5% vs. 68.6% ( p  = 0.006); and %TWL 42.1 vs. 36.0 ( p  = 0.006). Comorbidity remission rates for DS and SADI-S were as follows: for diabetes, 92.8% vs. 85.7% (n.s.); for hypertension, 95.2% vs. 85.1% (n.s.); for sleep apnea, 75% vs. 73.3% (n.s.); and for dyslipidemia, 76.4% vs. 73.3% (n.s.). DS showed lower levels of vitamin B 12 , iron, vitamin E, and zinc than SADI-S ( p  =  < 0.005). In the long term, there were 4 surgical reinterventions (due to 1 internal hernia in the DS group and 1 internal hernia and 2 biliary refluxes in the SADI-S group) with no cases of persistent diarrhea or malnutrition. Conclusion Both DS and SADI-S allowed good weight control and resolution of comorbidities. DS achieved a greater weight loss compared to SADI-S, at the expense of longer operative time and lower vitamin and mineral levels. Graphical abstract

Background Revisional bariatric surgery presents a challenge for bariatric surgeons. This procedure can be considered for patients with inadequate weight loss or weight regain after an initial satisfactory response following bariatric surgery. However, the surgical management of weight regain following RYGB remains controversial. We present a case of successful weight gain management after a single anastomosis duodenoileal bypass with sleeve gastrectomy (SADIS) as a revisional procedure for patients with weight regain after RYGB. Methods A 23-year-old female with a body mass index (BMI) of 52 kg/m 2 and no comorbidities underwent RYGB. Postoperatively, she reached an excess weight loss of 75% of her initial body weight, with a BMI of 32 kg/m 2 . Eight years after her RYGB, she started regaining weight, reaching a BMI of 47 kg/m 2 . The surgical team decided to perform a revisional surgery, a conversion of RYGB to SADIS. Results There were no intraoperative complications. An upper gastrointestinal series was obtained on the third postoperative day which resulted normal and oral feedings were resumed. The patient was then discharged on fifth postoperative day. There were no complications within the first 30 postoperative days. Conclusions We attach a video that illustrates the management and technique used to deal with the weight regain after primary bariatric surgery RYGB. We consider that in patients with super morbid obesity refractory to RYGB, conversion to SADIS is an excellent alternative due to its safety and feasibility.

Consumer concerns about food and plastic packaging waste have led government and industry to seek alternatives prioritizing the environment while keeping safety, quality, shelf-life, and price. These consumer concerns were examined with a focus on fabrication technologies, current and proposed applications, and consumer acceptance of edible coatings, biodegradable packaging, and nanomaterials. A survey (N = 441) analyzed responses by subpopulations (generation, location, education level, and food-related careers). Consumers prioritize quality (95%), price (83%), and nutritional value (74%), but willingness to consume and pay extra for them varied by generation and location. Younger consumers showed openness to new technologies, indicating an attractive potential niche market for edible coatings. Positive comments highlighted environmental, health, and shelf-life benefits, while concerns include aversion towards new technologies and health risks. Biodegradable packaging is widely accepted, presenting business opportunities to meet sustainable demands, though cost and quality worries remain. Addressing these concerns is crucial for broader adoption. Key purchase factors for packaged food products are quality, price, and nutritional value Baby boomers' show a lower willingness to consume foods with edible coatings Willingness to consume edible coatings varies with geographical location Environment, health, curiosity, quality, & shelf-life drive positive edible coating/nanoparticles views Food safety, new technology aversion, and price drive negative edible coating/nanoparticles views

Chemical pesticides have been providing the crop protection required to help satisfy the world demand for food, feed, and fiber. Biopesticides (BPs), particularly fungi-based BPs, are a promising new alternative with high biodegradability and specificity, low likelihood of resistance development, suitability for incorporation into integrated pest management practices, and practically no known health risks. However, unsuitable mass production procedures, narrow action spectra, heterogeneous performance, and short shelf life combined with legislation registry constraints, end-user resistance, and general lack of knowledge are slowing their adoption. In addition to regulatory framework revisions and improved training initiatives, thoughtfully designed formulations, improved preservation methodologies, and field test validations are needed to offer new BPs with improved efficacy and increased shelf life. This overview compiles current and novel fungi-based BP applications for crop and animal pest control with a focus on formulation approaches aiming at retaining efficacy and improving shelf life. Innovative formulation approaches, emerging pest control technologies, and BP challenges and opportunities are also included. Graphical abstract

This research focuses on biochemical changes related to quality loss in frozen (−18 °C for 9 months) sardine ( Sardina pilchardus ) previously subjected to high-pressure (HP) processing (125–200 MPa). The inhibition ( p  < 0.05) of lipid hydrolysis development (lower free fatty acid formation and lipase activity), observed in frozen sardine as a result of the previous HP treatment, increased with the pressure level applied. Several parameters including peroxide value, thiobarbituric acid index, fluorescent compounds, and polyenes showed that the applied HP conditions prior to sardine freezing did not increase lipid oxidation. Also, HP did not induce a substantial modification of acid phosphatase and cathepsins B and D activities, and the electrophoretic patterns of sarcoplasmic and myofibrillar protein fractions did not change. However, HP processing led to a decrease in myofibrillar protein content in frozen pressure-treated fish, an effect that was higher in 175- and 200-MPa treated samples. In conclusion, this research showed that pressure treatments in the 125–200-MPa range with holding time of 0 min cause only minor modifications in biochemical indicators of deterioration throughout the subsequent frozen storage of samples for up to 9 months. This study shows the need to optimize HP conditions, particularly in the case of applications combining HP treatments, frozen storage, and thawing to obtain products with high quality and commercial viability.

Arthrospira platensis was used to obtain functional extracts through supercritical carbon dioxide extraction (SFE-CO2). Pressure (P), temperature (T), co-solvent (CX), static extraction (SX), dispersant (Di) and dynamic extraction (DX) were evaluated as process parameters through a Plackett–Burman design. The maximum extract yield obtained was 7.48 ± 0.15% w/w. The maximum contents of bioactive metabolites in extracts were 0.69 ± 0.09 µg/g of riboflavin, 5.49 ± 0.10 µg/g of α-tocopherol, 524.46 ± 0.10 µg/g of β-carotene, 1.44 ± 0.10 µg/g of lutein and 32.11 ± 0.12 mg/g of fatty acids with 39.38% of palmitic acid, 20.63% of linoleic acid and 30.27% of γ-linolenic acid. A. platensis extracts had an antioxidant activity of 76.47 ± 0.71 µg GAE/g by Folin–Ciocalteu assay, 0.52 ± 0.02, 0.40 ± 0.01 and 1.47 ± 0.02 µmol TE/g by DPPH, FRAP and TEAC assays, respectively. These extracts showed antimicrobial activity against Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922 and Candida albicans ATCC 10231. Overall, co-solvent was the most significant factor for all measured effects (p < 0.05). Arthrospira platensis represents a sustainable source of bioactive compounds through SFE using the following extraction parameters P: 450 bar, CX: 11 g/min, SX: 15 min, DX: 25 min, T: 60 °C and Di: 35 g.

This study evaluates the performance of residential refrigerators, the worst cold chain point. Cooked ham temperature was used to quantify their performance as affected by compressor technology (single speed, SS/variable speed, VS), ambient temperature (21.1°C, LT/32.2°C, HT), load (22.5 kg, RL/39.0 kg, HL), sample type (F = fixed, M = moved to emulate consumption during meals), and door openings emulating consumer practices. Cumulative growth for each 48 h test period (LAB API T(t) ) was estimated deterministically and probabilistically, i.e. considering only means and including variability, respectively. API T(t) at the 5°C recommended for ham yielded 0.6157 log CFU/g. The ratio API T(t) /API 5°C defined a refrigerator performance indicator (RPI) with values above and below 1 indicating poor and superior performance, respectively. While deterministic RPI values ranged from 0.99 to 1.72 (SS/LT/RL/F and VS/HT/HL/M conditions, respectively), probabilistic 95% RPI percentiles exceeded 1 suggesting poor preservation performance of the residential refrigerator tested under realistic conditions.

An undesirable crispiness loss occurs when some dry fruits reach a critical moisture content (Xc) and their glass transition temperature (Tg) matches the storage temperature. Models for sorption isotherms and onset Tg values for dry mango, apple, and banana were used to estimate Xc values at 25 and 32 °C. All models yielded R2 > 0.97 but information theory criteria strongly supported GAB in all but one case (40 °C, mango). The Gordon–Taylor Tg model (GT) yielded high R2 values for apple and banana but resulted in R2 = 0.834 for mango. As moisture approached zero, mango Tg estimates displayed a downward concavity contrasting with a rapidly increasing trend for apple and banana. The Khalloufi–Maslouhi–Ratti (KMR) model for Tg as a function of aw showed a linear behavior. Although the KMR model fitted data with R2 > 0.996, it requires more parameters and when aw approached 0, estimated Tg values increased at a slower rate than for the GT model. In the case of banana and mango, both models predicted approximately the same Xc at 25 °C but not at 32 °C. Finally, all Xc values estimated based on Tg were lower than the monolayer values obtained with the GAB (apple and banana) and BET (mango) models. These results indicate that the glass transition induced by moisture uptake dominates the quality degradation of these dry fruits.