Lin Lin’s research while affiliated with Jiangsu University and other places

A major global concern for food security and human health is the indiscriminate discharge and consequent accumulation of heavy metals from various anthropogenic sources into the environment. Chromium (Cr) is one of the most common toxic effluents that pollute agricultural soil. Chromium intake affects plant metabolism, photosynthetic activity, growth, and productivity. In the present study, triacontanol (TRI) was exogenously supplied via seed priming and foliar spraying (10 ppm and 20 ppm) to alleviate Cr (60 mg/kg) stress in Raphanus sativus L. (radish). Chromium reduced shoot length by 65.21%, roots length by 66.28%, gas exchange attributes by 36.23%, mineral content by 52.55%, and phenol content by 11.11%, but the ascorbic acid content increased by 43.23%. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity increased by 26.34%, which reduced the degree of oxidative damage caused by Cr. Additionally, elevated nutritional contents (Zn +2 , Mg +2 , K + , and Na +), total pho-tosynthetic pigments (34.42%) and proline contents were correlated with relatively higher levels of ascorbic acid. Interestingly, exogenous TRI administration reduced the oxidative damage caused by Cr. In general, our findings demonstrated that seed priming and foliar supplementation with TRI improved R. sativus plant's tolerance to Cr by reducing its accumulation and restoring oxidative equilibrium.

Gelatin is a versatile biopolymer for bio-packaging, but its poor water resistance and susceptibility to deterioration limit its application. This study addresses these limitations by forming a Schiff’s base through crosslinking gelatin with dialdehyde cellulose (DAC) to enhance mechanical properties and water resistance. The crosslinking degree was investigated using the ninhydrin method and, also visually identified through a yellow-brown color formation. Crosslinking increased tensile strength (TS) from 30.2±1.6 MPa to 37.3 ±3.9 MPa and improved UV barrier properties, with a 30% increase in UV-B and UV-A protection compared to the pure gelatin film. Gallic acid (GA) was incorporated at concentrations ranging from 1% to 5% to improve the antimicrobial properties and shelf life of the film. Films with GA inhibited E. coli and S. aureus and resisted fungal growth on the film for more than 20 months. Furthermore, incorporation of GA further enhanced TS, elongation of break (EBA), barrier and hydrophobic properties of the composite film. The highest tensile strength was achieved with 3% GA (49.4±4.5 MPa). EBA improved with higher GA concentrations, reaching a 44% improvement at 5% GA compared to the non-GA film. Oxygen permeability dropped from 5.7 ±0.1 to 4.3 ±0.1 cm3/m2 d 0.1 MPa, and water vapor permeability decreased from 6.7 ±0.75 ×10− 11 to 4.2 ±0.07 ×10− 11 g m/m2 s Pa at 5% GA. Despite these benefits, the films remained vulnerable to high acidic conditions. This study demonstrates that Schiff’s base crosslinking of gelatin with DAC, combined with GA, results in durable, antibacterial bio-based packaging films with enhanced strength and barrier properties.

Food packaging plays a crucial role in preserving food and extending shelf life. Traditionally, packaging materials have been derived from petroleum-based polymers. However, growing concerns regarding the environmental impact and health risks of synthetic materials have underscored the need for sustainable, biodegradable and renewable alternatives. Edible films, made from naturally sourced biopolymers such as polysaccharides and proteins, offer a promising solution to replace synthetic plastics. Extensive research has been conducted to explore the full potential of edible films, particularly focusing on their integration with bioactive polymers and essential oils as antimicrobial agents. This review synthesizes the findings of previous studies, examining the properties, applications and benefits of these bioactive films in food packaging. It further discusses the antibacterial and antifungal properties of essential oils, their role in enhancing the functionality of edible films and the future challenges and prospects of this emerging field. This article aims to provide valuable insights for researchers working on the development of sustainable food packaging solutions.

The global lavender essential oil (LaEO) market is projected to grow at a compound annual growth rate (CAGR) of 6.3 %-6.8 % from 2024 to 2033. Valued at USD 138.2 million in 2024, the market is expected to reach USD 267.2 million by 2034. This growth is primarily driven by rising consumer demand for organic products, which has heightened interest in high-quality, non-toxic essential oils (EOs). Consequently, Generally Recognized as Safe (GRAS)-classified EOs are gaining attention as potential natural alternatives to synthetic food additives. However, due to its widespread use, LaEO is particularly susceptible to adulteration, often with Lavandin intermedia EO. To address this issue, mass spectrometry, and chemometric techniques have emerged as effective tools for authenticating LaEO and determining its origin. This review, therefore, investigates various quality indices, authentication techniques, and methods employed for LaEO traceability, with a specific focus on nondestructive approaches. Furthermore, LaEO’s unique flavors and health benefits as food additives underscore the importance of maintaining stringent quality standards to ensure both product integrity and consumer health. Notably, NMR-based chemometric analysis, combined with GC/MS, is highlighted as an effective approach to detect adulteration, shaping the future role of LaEO in the food industry. Ultimately, ensuring the stringent quality of LaEO remains critical to its continued success in the market.

Lactic acid bacteria has been extensively used in food industry because of widespread properties and Pediococcus is among one of them. This study aims to conduct a comprehensive genomic analysis of Pediococcus acidilactici strain BCB1H to elucidate its genetic composition, functional elements, and potential biotechnological applications. The objectives include identifying key genomic features such as coding sequences, tRNA and rRNA genes, antibiotic resistance genes, and secondary metabolite biosynthetic gene clusters, which will highlight the adaptability and potential of P. acidilactici strain BCB1H for use in a variety of industrial and therapeutic applications. P. acidilactici strain BCB1H was analyzed using whole-genome sequencing, which used advanced sequencing technologies to obtain comprehensive genomic data. Key genomic features, such as coding sequences, tRNA and rRNA genes, antibiotic resistance genes, and secondary metabolite biosynthetic gene clusters, were identified through bioinformatics analyses. The genomic analysis of P. acidilactici strain BCB1H revealed a genome size of approximately 1.92 million base pairs with a GC content of 42.4%. The annotation identified 1,895 genes across 192 subsystems, highlighting the metabolic pathways and functional categories. Notably, specialty genes associated with carbohydrate metabolism, stress response, pathogenicity, and amino acid synthesis were identified, underscoring the versatility and potential applications in food technology and medicine. These findings shed light on the genetic makeup and functional potential of P. acidilactici strain BCB1H, highlighting its flexibility and industrial importance. The genetic traits discovered suggest its prospective use in probiotics, food preservation, and biotechnological advancements.

Food-borne pathogenic bacteria cause infection and death in humans, and impose great economic losses in the food industry worldwide annually. Therefore, researchers have turned to the use of different types of antimicrobials to control pathogenic bacteria in foods. Due to the side effects of synthetic antimicrobials, much attention has recently been paid to natural ones. Endolysins, enzymes coded by bacteriophages, and their derivatives have been known as natural and safe antimicrobials which may be used to eliminate or reduce pathogenic bacteria in foods and their processing environments. Endolysins are remarkably stable under different conditions, and therefore they may have broader use in the food industry. In addition to describing the structure and production of endolysins, this review provides almost comprehensive information on using endolysins as antimicrobials against food-borne pathogens in vitro and in food models, and against their biofilms. According to the results of published studies, endolysins can be considered as a very suitable alternative to synthetic antimicrobials. The use of endolysins to control food-borne pathogens and increase food safety assurance level have been emphasized due to the rapid and specific action of the endolysins, their good stability, and lack of resistance development to endolysins in bacteria.

Staphylococcus aureus (S. aureus) can easily generate biofilm on food processing equipment surface, thus increasing the risk of food contamination. Clove essential oil (CEO) has been extensively utilized in food industry due to its safety and effectiveness against S. aureus biofilm. The current study aimed to reveal the activity of CEO against S. aureus biofilm and explore its potential molecular mechanism. The results indicated that CEO had significant inhibition effect on S. aureus biofilm. Electron microscope observation indicated that CEO could inhibit extracellular polymeric substances (EPS) and damage the 3-dimensional structure of biofilm. Based on transcriptomic and molecular dynamics simulation, it was found that eugenol (principal component of CEO) was highly enriched on the phospholipid bilayer, which in turn affects various biological processes of bacteria, such as metabolism, biofilm formation and quorum sensing. Meanwhile, according to significant difference analysis, eugenol mainly down-regulated the transcription levels of EPS synthesis-related genes (ica operon and cidA) to inhibit biofilm formation, followed by quorum sensing-related genes (agrA, agrB and agrC), sarA and sigB. Finally, a challenge test indicated that CEO with MBIC concentration could decrease the number of S. aureus on food contact surface by 10 3-4 orders of magnitude. Therefore, CEO could be a potential natural anti-biofilm material to combat S. aureus biofilm and guard food safety.