The intestinal epithelial barrier can prevent the invasion of pathogenic microorganisms and food antigens to maintain a consistent intestinal homeostasis. However, an imbalance in this barrier can result in various diseases, such as inflammatory bowel disease, malnutrition, and metabolic disease. Thus, the aim of this study was to select probiotic strains with epithelial barrier-enhancing ability in cell-based model and further investigate them for their improving effects on colitis mouse and weaned piglet models. The results showed that selected specific cell-free fermentation supernatants (CFSs) from Ligilactobacillus salivarius P1, Lactobacillus gasseri P12, and Limosilactobacillus reuteri G7 promoted intestinal epithelial cell growth and proliferation, strengthening the intestinal barrier in an intestinal epithelial cell line Caco-2 model. Further, the administration of CFSs of L. salivarius P1, L. gasseri P12, and L. reuteri G7 were found to ameliorate DSS-induced colitis in mice. Additionally, spray-dried powders of CFS from the three strains were examined in a weaned piglet model, only CFS powder of L. reuteri G7 could ameliorate the feed/gain ratio and serum levels of D-lactate and endotoxin. In conclusion, a new potential probiotic strain, L. reuteri G7, was selected and showed ameliorating effects in both colitis mouse and weaned piglet models.

This study investigates the efficacy of ozone treatment combined with different packaging methods on the preservation of Taiwanese domestically produced beef during refrigerated storage. The preservation of fresh beef is crucial for ensuring food safety and quality; we do not know whether changing the packaging method can mitigate the negative effects of ozone on meat and even enhance its positive impact. Beef samples were treated with ozone and packaged using the vacuum or PVDC-tray methods, then stored at 4 °C for 7 days. The results show that ozone treatment effectively inhibited microbial (total plate count, Salmonella, and Escherichia coli) growth (p < 0.05). Vacuum packaging maintained lower TBARS values (p < 0.05) and metmyoglobin percentages compared to PVDC-tray packaging (p < 0.05). The L* values of all treatments increased over storage time, with significant differences observed between days 0 and 7. Ozone treatment combined with vacuum packaging demonstrated promising results in inhibiting microbial growth and preserving beef quality during refrigerated storage. These findings contribute to enhancing the safety and shelf life of Taiwanese domestically produced beef, potentially benefiting both producers and consumers.

Objective: Phosphates are traditionally employed to improve emulsification and texture in meat products. In response to growing consumer demand for healthier, non-chemical alternatives, this study explored the potential of a non-thermal processing technology—high-voltage electrostatic field (HVEF)—to improve emulsification properties while preserving protein structures. Specifically, the objective was to evaluate the effects of HVEF treatment on the quality of phosphate-free emulsified pork batter.Methods: Fresh ham was cut and randomly allocated into four groups, including conventional refrigerator with 0.15% phosphate, phosphate (1) and phosphate-free without HVEF (0 kV/m) (2), and HVEF group, phosphate-free with low and high voltage –90 kV/m (3) and –150 kV/m (4) for 24 hours. Making the pork batter and analyzing the emulsifying activity index, emulsifying stability index, total expressible fluid and scanning electron microscope (SEM).Results: The results showed that the –150 kV/m HVEF group exhibited a significantly higher emulsifying activity index than Phosphate and 0 kV/m group (p<0.05), enhancing emulsification. After processing, the –90 kV/m HVEF group retained more moisture than phosphate and 0 kV/m groups (p<0.05). For total exudate loss (TEF) and fat loss, –150 kV/m group exhibited the highest TEF and fat loss, whereas the –90 kV/m group had lower TEF than 0 kV/m group, suggesting –90 kV/m HVEF improves emulsion stability. SEM revealed denser and smoother structures in phosphate and –90 kV/m groups.Conclusion: –90 kV/m HVEF enhances water retention and structural stability in emulsified pork batter, offering a viable phosphate alternative for high-quality meat products.