Beverages, especially those with high water activity (aw), are highly susceptible to microbial contamination and spoilage. Water activity is a critical factor in food preservation, as it influences the growth of microorg...

In recent years, there has been a noticeable shift in consumer preferences toward natural, clean-label products, particularly in the food and beverage sector. As consumers become more health-conscious and increasingly aw...

In recent years, the food industry has witnessed a shift toward more natural and sustainable alternatives to synthetic preservatives. Among these alternatives, ε-Polylysine hydrochloride (ε-PL), a naturally derived ant...

Nisin, a naturally occurring antimicrobial peptide produced by Lactococcus lactis, has long been recognized for its effectiveness in extending the shelf life of food products and ensuring their safety by inhibiting the g...

As the demand for plant-based meat alternatives continues to surge, the food industry is exploring innovative methods to enhance the safety, shelf-life, and nutritional quality of these products. One promising solution t...

Nisin, a naturally occurring antimicrobial peptide produced by Lactococcus lactis, has long been used in the food industry for its preservative properties. While much of the focus on nisin revolves around its role in ext...