The purpose of this study was to investigate the effect of packaging film on physicochemical properties, microbial profile, and biogenic amines content of barramundi (Lates calcarifer Bloch) fillets packed in polyamide, polypropylene, and low-density polyethylene films and kept at 8°C more than 20 days under modified atmosphere packaging. Putrescine and cadaverine were the most abundant amines, whereas the concentration of histamine ranged from less than 0.5 (not detected) to 198.0, 264.3, and 308.5 mg/kg for polyamide, polypropylene, and polyethylene (low-density polyethylene) films, respectively. Among the three, the psychrotrophic bacteria count was initially 4.26 log colony forming units/g and exceeded the acceptable limit of 7 log colony forming units/g on the 16th day of storage for polyamide and on 12th day of storage for polypropylene and polyethylene. However, the total plate count, among the three packaging films, was initially 3.54 log colony forming units/g and exceeded the acceptable limit of 6 log colony forming units/g on the 12th day of storage. The histamine-forming bacteria count was significantly (p < 0.05) lower in barramundi fillets packaged with polyamide compared to polypropylene and polyethylene. The significant difference (p < 0.05) was observed between the concentration of amines in polyamide as compared with polypropylene and polyethylene. Among the three packaging materials, polyamide was found to be the best for prolonging the storage of barramundi fillets.

Fresh produce can be contaminated at any stage along the food supply chain. In this study, apple was chosen to determine the time course of biofilm formation by Listeria monocytogenes (ATCC 19115), as well as to compare the efficacy of different household washing methods such as scrubbing with hands under running tap water, soaking with and without commercial vegetable wash with different treatment times in removing the biofilm formation by L. monocytogenes on apple surface. The biofilm formation was quantified using crystal violet assay and the result showed that L. monocytogenes took 18 hrs to form matured biofilm on apple surface. Besides, scrubbing apples with hands under running tap water for 30 s and 60 s were the most effective method which significantly removed (P<0.05) biofilm formed on the apple surface with approximately 5.93 log reduction. Soaking apples with vegetable wash for 5 mins and 10 mins were also found to be significantly effective (P<0.05) in reducing L. monocytogenes biofilm. Since L. monocytogenes can form matured biofilm on fresh produce, therefore efficient washing step is important before consuming fresh produce to lower the risk of foodborne illness.

Oleogels have emerged as promising alternatives to conventional solid fats by structuring liquid oils without increasing trans or saturated fat levels. This study therefore aimed to develop rice bran oil (RBO)-based oleogels using beeswax (BW), carnauba wax (CW), and their combinations, and to compare their physicochemical properties with commercial margarine. Thirteen formulations with varying wax concentrations were prepared and analyzed using differential scanning calorimetry, microscopy, rheology, texture profile analysis, oil binding capacity, slip melting point, peroxide value, color analysis, and fatty acid profiling. Our results demonstrated that the thermal behavior of the oleogels is dependent on the type and concentration of the wax, with CW oleogels exhibiting higher crystallization and melting temperatures than BW, while hybrid systems displayed intermediate and synergistic properties. Distinct crystal morphologies were observed, with BW forming needle-like and CW forming spherulitic structures, while the hybrids created interconnected networks. All samples exhibited shear-thinning and gel-like behavior, with greater viscosity and gel strength observed at increasing wax concentrations. The hybrid oleogels achieved hardness comparable to higher CW levels and approached margarine texture, while maintaining high oil binding capacity (>94%). The RBO oleogels contained higher unsaturated fatty acids but showed lower oxidative stability than margarine. Overall, BW–CW hybrid oleogels demonstrated strong potential as healthier, solid fat alternatives with improved structural and thermal characteristics.