International Center of Excellence in Seafood Science and Innovation-PSU

🎉 ขอแสดงความยินดีอย่างยิ่ง! 🎉
We are overjoyed to announce that 𝐏𝐫𝐨𝐟. 𝐃𝐫. 𝐒𝐨𝐨𝐭𝐭𝐚𝐰𝐚𝐭 𝐁𝐞𝐧𝐣𝐚𝐤𝐮𝐥 has been recognized by Research.com in their 2026 Ranking of Best Scientists in
🧪 Chemistry : 𝟑𝟏𝟗 𝐢𝐧 𝐭𝐡𝐞 𝐖𝐨𝐫𝐥𝐝 and 𝟏𝐬𝐭 𝐢𝐧 𝐓𝐡𝐚𝐢𝐥𝐚𝐧𝐝 🇹🇭
🔬 Biology & Biochemistry: 𝟒𝟓𝟕 𝐢𝐧 𝐭𝐡𝐞 𝐖𝐨𝐫𝐥𝐝 and 𝟏𝐬𝐭 𝐢𝐧 𝐓𝐡𝐚𝐢𝐥𝐚𝐧𝐝 🇹🇭
He has also been honored with the prestigious 𝟐𝟎𝟐𝟔 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡.𝐜𝐨𝐦 𝐂𝐡𝐞𝐦𝐢𝐬𝐭𝐫𝐲 𝐢𝐧 𝐓𝐡𝐚𝐢𝐥𝐚𝐧𝐝 𝐋𝐞𝐚𝐝𝐞𝐫 𝐀𝐰𝐚𝐫𝐝 🏅
This is a proud moment for our team and for Thai science. Congratulations, Professor your dedication and impact continue to inspire us all! 👏🙏
🔗 https://research.com/scientists-rankings/chemistry/th
🔗 https://research.com/scientists-rankings/biology-and-biochemistry/th

**📩𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐚𝐫𝐭𝐢𝐜𝐥𝐞 𝐔𝐩𝐝𝐚𝐭𝐞📩**
𝑊𝑒 𝑎𝑟𝑒 𝑒𝑥𝑐𝑖𝑡𝑒𝑑 𝑡𝑜 𝑠ℎ𝑎𝑟𝑒 𝑜𝑢𝑟 𝑙𝑎𝑡𝑒𝑠𝑡 𝑝𝑢𝑏𝑙𝑖𝑐𝑎𝑡𝑖𝑜𝑛 𝑜𝑛 𝐬𝐢𝐧𝐠𝐥𝐞 𝐚𝐧𝐝 𝐜𝐨𝐦𝐛𝐢𝐧𝐞𝐝 𝐞𝐦𝐞𝐫𝐠𝐢𝐧𝐠 𝐩𝐫𝐞𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐨𝐧 𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐞𝐬, 𝑓𝑜𝑐𝑢𝑠𝑖𝑛𝑔 𝑜𝑛 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐚𝐧𝐝 𝐦𝐢𝐜𝐫𝐨𝐛𝐢𝐨𝐭𝐚 𝐨𝐟 𝐫𝐞𝐟𝐫𝐢𝐠𝐞𝐫𝐚𝐭𝐞𝐝 𝐏𝐚𝐜𝐢𝐟𝐢𝐜 𝐰𝐡𝐢𝐭𝐞 𝐬𝐡𝐫𝐢𝐦𝐩.
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💐💐𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝑨𝒃𝒖𝒃𝒂𝒌𝒂𝒓 𝑺𝒂𝒍𝒆𝒉 𝑨𝒉𝒎𝒂𝒅 𝐚𝐧𝐝 𝐜𝐨-𝐚𝐮𝐭𝐡𝐨𝐫𝐬 𝐨𝐧 𝐭𝐡𝐢𝐬 𝐚𝐜𝐡𝐢𝐞𝐯𝐞𝐦𝐞𝐧𝐭! 💐💐
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This study investigates the efficacy of individual and combined preservation technologies including soursop leaf extract, pulsed electric field, vacuum impregnation, modified atmosphere packaging, and cold plasma on the microbiological, chemical, and sensory properties of Pacific white shrimp during 21 days of cold storage.
The results demonstrate that the combined treatment effectively delayed spoilage, extending shelf life to 21 days compared to just 9 days in the control. Chemical spoilage indicators remained well below safety thresholds, and sensory acceptability was significantly better retained in treated samples throughout storage.
This work highlights the potential of combining natural plant-based extracts with nonthermal processing technologies as a promising approach for extending the freshness, safety, and quality of shrimp and other seafood products.

📄Published under the title:
Single and combined emerging preservation technologies affect quality and microbiota of refrigerated Pacific white shrimp.

📕Journal: Food Control (Impact Factor: 6.3, Volume 188)
🔗DOI: https://doi.org/10.1016/j.foodcont.2026.112254

**𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐔𝐩𝐝𝐚𝐭𝐞**
We are excited to share our latest publication on 𝐚𝐝𝐯𝐚𝐧𝐜𝐞𝐬 𝐢𝐧 𝟑𝐃 𝐟𝐨𝐨𝐝 𝐩𝐫𝐢𝐧𝐭𝐢𝐧𝐠, focusing on 𝐬𝐮𝐫𝐢𝐦𝐢 𝐠𝐞𝐥𝐬 𝐚𝐧𝐝 𝐭𝐡𝐞𝐢𝐫 𝐚𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐟𝐨𝐫 𝐝𝐲𝐬𝐩𝐡𝐚𝐠𝐢𝐚-𝐟𝐫𝐢𝐞𝐧𝐝𝐥𝐲 𝐟𝐨𝐨𝐝𝐬
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💐 𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐀𝐤𝐚𝐧𝐤𝐬𝐡𝐚 𝐑. 𝐆𝐚𝐮𝐭𝐚𝐦 𝐚𝐧𝐝 𝐜𝐨-𝐚𝐮𝐭𝐡𝐨𝐫𝐬 𝐨𝐧 𝐭𝐡𝐢𝐬 𝐚𝐜𝐡𝐢𝐞𝐯𝐞𝐦𝐞𝐧𝐭! 💐
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This study investigates the optimization of 3D printing parameters to improve the printability, structural integrity, and textural properties of surimi gels. Particular emphasis was placed on designing formulations suitable for individuals with dysphagia, ensuring both safety and nutritional adequacy.

The results demonstrate that precise control of processing conditions plays a critical role in determining gel performance, enabling the development of customized, texture-modified food structures with enhanced stability and consistency.

This work highlights the potential of 3D food printing technology as a promising approach for developing personalized, functional, and healthcare-oriented food systems.

📄 Published under the title:
“𝟑𝐃 𝐅𝐨𝐨𝐝 𝐏𝐫𝐢𝐧𝐭𝐢𝐧𝐠 𝐨𝐟 𝐒𝐮𝐫𝐢𝐦𝐢 𝐆𝐞𝐥𝐬: 𝐎𝐩𝐭𝐢𝐦𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐏𝐫𝐢𝐧𝐭𝐢𝐧𝐠 𝐏𝐚𝐫𝐚𝐦𝐞𝐭𝐞𝐫𝐬 𝐚𝐧𝐝 𝐓𝐞𝐱𝐭𝐮𝐫𝐚𝐥 𝐏𝐫𝐨𝐩𝐞𝐫𝐭𝐢𝐞𝐬 𝐟𝐨𝐫 𝐃𝐲𝐬𝐩𝐡𝐚𝐠𝐢𝐚-𝐅𝐫𝐢𝐞𝐧𝐝𝐥𝐲 𝐀𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬”

📚 Journal: Journal of Food Science (Impact Factor: 3.4)
🔗 DOI: http://dx.doi.org/10.1111/1750-3841.71049

**𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐔𝐩𝐝𝐚𝐭𝐞**

We are delighted to share our latest publication from our lab on **𝐩𝐥𝐚𝐧𝐭 𝐩𝐫𝐨𝐭𝐞𝐢𝐧–𝐩𝐨𝐥𝐲𝐩𝐡𝐞𝐧𝐨𝐥 𝐜𝐨𝐧𝐣𝐮𝐠𝐚𝐭𝐞𝐬 𝐚𝐬 𝐚𝐧𝐭𝐢𝐨𝐱𝐢𝐝𝐚𝐧𝐭 𝐏𝐢𝐜𝐤𝐞𝐫𝐢𝐧𝐠 𝐞𝐦𝐮𝐥𝐬𝐢𝐟𝐢𝐞𝐫𝐬**, 𝐟𝐨𝐜𝐮𝐬𝐢𝐧𝐠 𝐨𝐧 **𝐮𝐥𝐭𝐫𝐚𝐬𝐨𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧-𝐚𝐬𝐬𝐢𝐬𝐭𝐞𝐝 𝐬𝐭𝐚𝐛𝐢𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐬𝐡𝐫𝐢𝐦𝐩 𝐨𝐢𝐥**

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💐 **𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐃𝐫. 𝐔𝐦𝐞𝐬𝐡 𝐏𝐚𝐭𝐢𝐥 𝐚𝐧𝐝 𝐡𝐢𝐬 𝐜𝐨-𝐚𝐮𝐭𝐡𝐨𝐫𝐬 𝐨𝐧 𝐭𝐡𝐢𝐬 𝐨𝐮𝐭𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐚𝐜𝐡𝐢𝐞𝐯𝐞𝐦𝐞𝐧𝐭!** 💐

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In this study, plant protein–polyphenol conjugates were developed as **novel antioxidant emulsifiers** and applied for stabilizing shrimp oil-based Pickering emulsions. The incorporation of ultrasonication significantly enhanced emulsion stability, improved physicochemical properties, and reduced oxidative degradation.

These findings demonstrate the potential of combining **natural bioactive conjugates with advanced processing techniques** to create clean-label, stable, and functional food systems.

This work highlights a sustainable and innovative strategy for improving lipid stability and functionality in food applications using **bio-based emulsifiers**.

📄 Published under the title:
***“𝐏𝐥𝐚𝐧𝐭 𝐩𝐫𝐨𝐭𝐞𝐢𝐧–𝐩𝐨𝐥𝐲𝐩𝐡𝐞𝐧𝐨𝐥 𝐜𝐨𝐧𝐣𝐮𝐠𝐚𝐭𝐞𝐬 𝐚𝐬 𝐚𝐧𝐭𝐢𝐨𝐱𝐢𝐝𝐚𝐧𝐭 𝐏𝐢𝐜𝐤𝐞𝐫𝐢𝐧𝐠 𝐞𝐦𝐮𝐥𝐬𝐢𝐟𝐢𝐞𝐫𝐬: 𝐔𝐥𝐭𝐫𝐚𝐬𝐨𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧-𝐚𝐬𝐬𝐢𝐬𝐭𝐞𝐝 𝐬𝐭𝐚𝐛𝐢𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐬𝐡𝐫𝐢𝐦𝐩 𝐨𝐢𝐥”**
📚 Journal: *Applied Food Research* (Impact Factor: 6.2)
🔗 DOI: https://doi.org/10.1016/j.afres.2026.101910

**𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐔𝐩𝐝𝐚𝐭𝐞**

We are delighted to share our latest publication from our lab on the **𝐜𝐨𝐦𝐛𝐢𝐧𝐞𝐝 𝐞𝐟𝐟𝐞𝐜𝐭𝐬 𝐨𝐟 𝐠𝐚𝐬 𝐜𝐨𝐦𝐩𝐨𝐬𝐢𝐭𝐢𝐨𝐧 𝐢𝐧 𝐦𝐨𝐝𝐢𝐟𝐢𝐞𝐝 𝐚𝐭𝐦𝐨𝐬𝐩𝐡𝐞𝐫𝐞 𝐩𝐚𝐜𝐤𝐚𝐠𝐢𝐧𝐠 (𝐌𝐀𝐏) 𝐚𝐧𝐝 𝐜𝐡𝐢𝐭𝐨𝐨𝐥𝐢𝐠𝐨𝐬𝐚𝐜𝐜𝐡𝐚𝐫𝐢𝐝𝐞–𝐄𝐆𝐂𝐆** 𝐨𝐧 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐜𝐡𝐚𝐧𝐠𝐞𝐬 𝐢𝐧 𝐫𝐞𝐟𝐫𝐢𝐠𝐞𝐫𝐚𝐭𝐞𝐝 𝐀𝐬𝐢𝐚𝐧 𝐡𝐚𝐫𝐝 𝐜𝐥𝐚𝐦 𝐦𝐞𝐚𝐭.

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💐 **𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐃𝐫. 𝐀𝐣𝐚𝐲 𝐌𝐢𝐭𝐭𝐚𝐥 (𝐕𝐢𝐬𝐢𝐭𝐢𝐧𝐠 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡𝐞𝐫) 𝐚𝐧𝐝 𝐡𝐢𝐬 𝐜𝐨-𝐚𝐮𝐭𝐡𝐨𝐫𝐬 𝐨𝐧 𝐭𝐡𝐢𝐬 𝐨𝐮𝐭𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐚𝐜𝐡𝐢𝐞𝐯𝐞𝐦𝐞𝐧𝐭!** 💐

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In this study, the synergistic impact of **MAP gas compositions and chitooligosaccharide–EGCG conjugate** was investigated to enhance the storage stability of Asian hard clam meat under refrigeration. The results demonstrated that optimized MAP conditions, particularly high CO₂ environments combined with the bioactive conjugate, significantly reduced microbial growth, lipid oxidation, and spoilage indicators, thereby extending shelf life.

Notably, treatment with **80% CO₂ (with/without CE conjugate)** showed superior preservation performance, maintaining quality and delaying bacterial proliferation for up to **15–18 days**, compared to rapid spoilage in control samples.

This work highlights an effective and sustainable strategy for seafood preservation by integrating **advanced packaging technologies with natural bioactive compounds**.

📄 Published under the title:
**“𝐂𝐨𝐦𝐛𝐢𝐧𝐞𝐝 𝐄𝐟𝐟𝐞𝐜𝐭𝐬 𝐨𝐟 𝐆𝐚𝐬 𝐂𝐨𝐦𝐩𝐨𝐬𝐢𝐭𝐢𝐨𝐧 𝐢𝐧 𝐌𝐨𝐝𝐢𝐟𝐢𝐞𝐝 𝐀𝐭𝐦𝐨𝐬𝐩𝐡𝐞𝐫𝐞 𝐏𝐚𝐜𝐤𝐚𝐠𝐢𝐧𝐠 𝐚𝐧𝐝 𝐂𝐡𝐢𝐭𝐨𝐨𝐥𝐢𝐠𝐨𝐬𝐚𝐜𝐜𝐡𝐚𝐫𝐢𝐝𝐞-𝐄𝐆𝐂𝐆 𝐨𝐧 𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐂𝐡𝐚𝐧𝐠𝐞𝐬 𝐢𝐧 𝐑𝐞𝐟𝐫𝐢𝐠𝐞𝐫𝐚𝐭𝐞𝐝 𝐀𝐬𝐢𝐚𝐧 𝐇𝐚𝐫𝐝 𝐂𝐥𝐚𝐦 𝐌𝐞𝐚𝐭”**

📚 Journal: *Foods* (Impact Factor: 5.1)
🔗 DOI:

Combined Effects of Gas Composition in Modified Atmosphere Packaging and Chitooligosaccharide-EGCG on Quality Changes in Refrigerated Asian Hard Clam Meat The influence of different gas compositions in modified atmospheric packaging (MAP) without and with chitooligosaccharide-EGCG (CE) conjugate on storage stability of Asian hard clam (HC) meat during storage at 4 °C was studied. Microbial load of HC meat was

**𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐔𝐩𝐝𝐚𝐭𝐞**

We are delighted to share our latest publication from our lab on **𝗰𝗮𝗿𝗯𝗼𝗻 𝗱𝗼𝘁𝘀 𝗱𝗲𝗿𝗶𝘃𝗲𝗱 𝗳𝗿𝗼𝗺 𝘁𝘂𝗻𝗮 𝘀𝘁𝗶𝗰𝗸 𝘄𝗮𝘁𝗲𝗿 𝗱𝗼𝗽𝗲𝗱 𝘄𝗶𝘁𝗵 𝗽𝗵𝗲𝗻𝗼𝗹𝗶𝗰 𝗮𝗰𝗶𝗱𝘀** and their enhanced functional properties for potential food and bioactive applications.

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💐 **𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐃𝐫. 𝐀𝐫𝐮𝐧𝐚𝐜𝐡𝐚𝐥𝐚𝐬𝐢𝐯𝐚𝐦𝐚𝐧𝐢 𝐏𝐨𝐧𝐧𝐮𝐬𝐚𝐦𝐲 𝐚𝐧𝐝 𝐡𝐢𝐬 𝐜𝐨-𝐚𝐮𝐭𝐡𝐨𝐫𝐬 𝐨𝐧 𝐭𝐡𝐢𝐬 𝐨𝐮𝐭𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐚𝐜𝐡𝐢𝐞𝐯𝐞𝐦𝐞𝐧𝐭!** 💐

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In this study, carbon dots were successfully synthesized from tuna stick water and functionalized with phenolic acids to enhance their **structural, optical, and physicochemical properties**. The developed system exhibited significantly improved **antioxidant and antimicrobial activities**, demonstrating strong potential as a multifunctional material for food applications.

Notably, the phenolic acid doping enhanced radical scavenging, metal chelation, and antimicrobial performance against foodborne pathogens, highlighting the value of this sustainable nanomaterial.

This work highlights a sustainable and value-added approach by utilizing seafood processing by-products and integrating them with bioactive compounds to develop advanced functional nanomaterials for food preservation and safety.

📄 Published under the title:
**“𝐂𝐚𝐫𝐛𝐨𝐧 𝐝𝐨𝐭𝐬 𝐟𝐫𝐨𝐦 𝐭𝐮𝐧𝐚 𝐬𝐭𝐢𝐜𝐤 𝐰𝐚𝐭𝐞𝐫 𝐝𝐨𝐩𝐞𝐝 𝐰𝐢𝐭𝐡 𝐩𝐡𝐞𝐧𝐨𝐥𝐢𝐜 𝐚𝐜𝐢𝐝𝐬: 𝐒𝐭𝐫𝐮𝐜𝐭𝐮𝐫𝐚𝐥, 𝐨𝐩𝐭𝐢𝐜𝐚𝐥, 𝐚𝐧𝐝 𝐩𝐡𝐲𝐬𝐢𝐜𝐨𝐜𝐡𝐞𝐦𝐢𝐜𝐚𝐥 𝐩𝐫𝐨𝐩𝐞𝐫𝐭𝐢𝐞𝐬 𝐰𝐢𝐭𝐡 𝐞𝐧𝐡𝐚𝐧𝐜𝐞𝐝 𝐚𝐧𝐭𝐢𝐨𝐱𝐢𝐝𝐚𝐧𝐭 𝐚𝐧𝐝 𝐚𝐧𝐭𝐢𝐦𝐢𝐜𝐫𝐨𝐛𝐢𝐚𝐥 𝐚𝐜𝐭𝐢𝐯𝐢𝐭𝐢𝐞𝐬”**

📚 Journal: *Food Chemistry* (Impact Factor: 9.8)
🔗 DOI: https://doi.org/10.1016/j.foodchem.2026.149145

**Research Update**

We are delighted to share our latest publication from our lab on the 𝐛𝐢𝐨𝐬𝐲𝐧𝐭𝐡𝐞𝐬𝐢𝐬 𝐨𝐟 𝐬𝐢𝐥𝐯𝐞𝐫 𝐧𝐚𝐧𝐨𝐩𝐚𝐫𝐭𝐢𝐜𝐥𝐞𝐬 𝐮𝐬𝐢𝐧𝐠 𝐃𝐮𝐞𝐚 𝐜𝐡𝐢𝐧𝐠 (𝑭𝒊𝒄𝒖𝒔 𝒃𝒐𝒕𝒓𝒚𝒐𝒄𝒂𝒓𝒑𝒂 𝑴𝒊𝒒.) 𝐟𝐫𝐮𝐢𝐭 𝐞𝐱𝐭𝐫𝐚𝐜𝐭 𝐚𝐧𝐝 𝐭𝐡𝐞𝐢𝐫 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐯𝐞 𝐚𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐟𝐨𝐨𝐝 𝐩𝐫𝐞𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐨𝐧 𝐬𝐲𝐬𝐭𝐞𝐦𝐬.
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💐 𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐕𝐚𝐫𝐬𝐡𝐚 𝐋𝐢𝐤𝐡𝐚𝐫 𝐚𝐧𝐝 𝐡𝐞𝐫 𝐜𝐨-𝐚𝐮𝐭𝐡𝐨𝐫𝐬 𝐨𝐧 𝐭𝐡𝐢𝐬 𝐨𝐮𝐭𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐚𝐜𝐡𝐢𝐞𝐯𝐞𝐦𝐞𝐧𝐭! 💐
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In this study, eco-friendly synthesized silver nanoparticles were thoroughly characterized and evaluated for their bioactive properties, including antioxidant and antimicrobial activities. These nanoparticles were further incorporated into chitosan/gelatin-based active films, demonstrating significant potential in enhancing the shelf life of baby clam through improved preservation performance.

This work highlights a sustainable and effective approach to developing active packaging materials by integrating green nanotechnology with natural biopolymers for food applications.

📄 Published under the title:
“𝐁𝐢𝐨𝐬𝐲𝐧𝐭𝐡𝐞𝐬𝐢𝐬 𝐨𝐟 𝐬𝐢𝐥𝐯𝐞𝐫 𝐧𝐚𝐧𝐨𝐩𝐚𝐫𝐭𝐢𝐜𝐥𝐞𝐬 𝐮𝐬𝐢𝐧𝐠 𝐃𝐮𝐞𝐚 𝐜𝐡𝐢𝐧𝐠 (𝑭𝒊𝒄𝒖𝒔 𝒃𝒐𝒕𝒓𝒚𝒐𝒄𝒂𝒓𝒑𝒂 𝑴𝒊𝒒.) 𝐟𝐫𝐮𝐢𝐭 𝐞𝐱𝐭𝐫𝐚𝐜𝐭: 𝐂𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫𝐢𝐬𝐭𝐢𝐜𝐬, 𝐛𝐢𝐨𝐚𝐜𝐭𝐢𝐯𝐢𝐭𝐢𝐞𝐬 𝐚𝐧𝐝 𝐚𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐚𝐜𝐭𝐢𝐯𝐞 𝐜𝐡𝐢𝐭𝐨𝐬𝐚𝐧/𝐠𝐞𝐥𝐚𝐭𝐢𝐧 𝐟𝐢𝐥𝐦𝐬 𝐟𝐨𝐫 𝐞𝐧𝐡𝐚𝐧𝐜𝐢𝐧𝐠 𝐭𝐡𝐞 𝐬𝐡𝐞𝐥𝐟 𝐥𝐢𝐟𝐞 𝐨𝐟 𝐛𝐚𝐛𝐲 𝐜𝐥𝐚𝐦”

📚 Journal: Food Chemistry (Impact Factor: 9.8)
🔗 DOI: https://doi.org/10.1016/j.foodchem.2026.149071

📩𝐑͙𝐞͙𝐬͙𝐞͙𝐚͙𝐫͙𝐜͙𝐡͙ 𝐚͙𝐫͙𝐭͙𝐢͙𝐜͙𝐥͙𝐞͙ 𝐮͙𝐩͙𝐝͙𝐚͙𝐭͙𝐞͙ 🎯 🎯
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We are happy to announce our latest publication from our center on Aeromonas hydrophila, a seafood-borne pathogen capable of entering a viable but non-culturable (VBNC) state under preservative-induced stress, thereby evading conventional detection. This study employed untargeted metabolomics to uncover extensive metabolic reprogramming during VBNC formation under sodium benzoate and high-salt preservation conditions. The findings revealed significant alterations in hundreds of metabolites and key pathways, indicating adaptive strategies such as nitrogen conservation and metabolic downshifting. Additionally, a distinct set of metabolic biomarkers was identified that clearly differentiates VBNC from culturable cells, highlighting a critical and often overlooked food safety risk.
This work is published under the title ‘𝐔𝐧𝐭𝐚𝐫𝐠𝐞𝐭𝐞𝐝 𝐌𝐞𝐭𝐚𝐛𝐨𝐥𝐨𝐦𝐢𝐜𝐬 𝐑𝐞𝐯𝐞𝐚𝐥𝐬 𝐌𝐞𝐭𝐚𝐛𝐨𝐥𝐢𝐜 𝐑𝐞𝐩𝐫𝐨𝐠𝐫𝐚𝐦𝐦𝐢𝐧𝐠 𝐃𝐮𝐫𝐢𝐧𝐠 𝐕𝐢𝐚𝐛𝐥𝐞 𝐛𝐮𝐭 𝐍𝐨𝐧-𝐂𝐮𝐥𝐭𝐮𝐫𝐚𝐛𝐥𝐞 𝐒𝐭𝐚𝐭𝐞 𝐅𝐨𝐫𝐦𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐀𝐞𝐫𝐨𝐦𝐨𝐧𝐚𝐬 𝐡𝐲𝐝𝐫𝐨𝐩𝐡𝐢𝐥𝐚 𝐔𝐧𝐝𝐞𝐫 𝐏𝐫𝐞𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐯𝐞 𝐒𝐭𝐫𝐞𝐬𝐬’ published in 𝐹𝑜𝑜𝑑𝑠, (𝗜𝗙: 𝟱.𝟭, 𝗩𝗼𝗹. 𝟭𝟱(𝟴), 𝟭𝟮𝟴𝟵).
🌟🌟Congratulations to 𝐆̳𝐮̳𝐫̳𝐮̳𝐫̳𝐚̳𝐣̳ ̳𝐌̳𝐨̳𝐨̳𝐫̳𝐭̳𝐡̳𝐲̳ and 𝗵̳𝗶̳𝘀̳ ̳𝗰̳𝗼̳-̳𝗮̳𝘂̳𝘁̳𝗵̳𝗼̳𝗿̳𝘀̳. 💐💐
To access the full version of the article:

Untargeted Metabolomics Reveals Metabolic Reprogramming During Viable but Non-Culturable State Formation in Aeromonas hydrophila Under Preservative Stress Aeromonas hydrophila is a major seafood-borne pathogen capable of persisting under preservative-associated stress by entering a viable but non-culturable (VBNC) state, thereby evading culture-based detection. Here, untargeted metabolomics was applied as the primary analytical approach to elucidate m...

🎓 **𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐨𝐧 𝐚 𝐒𝐮𝐜𝐜𝐞𝐬𝐬𝐟𝐮𝐥 𝐃𝐨𝐜𝐭𝐨𝐫𝐚𝐥 𝐓𝐡𝐞𝐬𝐢𝐬 𝐃𝐞𝐟𝐞𝐧𝐬𝐞**

We proudly congratulate 𝐌𝐫. 𝐆𝐮𝐫𝐮𝐫𝐚𝐣 𝐌𝐨𝐨𝐫𝐭𝐡𝐲 on the successful defense of his doctoral thesis.

**Thesis Title:**
***“𝐌𝐨𝐥𝐞𝐜𝐮𝐥𝐚𝐫 𝐀𝐧𝐚𝐥𝐲𝐬𝐢𝐬 𝐟𝐨𝐫 𝐀𝐮𝐭𝐡𝐞𝐧𝐭𝐢𝐜𝐢𝐭𝐲 𝐚𝐧𝐝 𝐕𝐢𝐚𝐛𝐥𝐞 𝐛𝐮𝐭 𝐍𝐨𝐧-𝐜𝐮𝐥𝐭𝐮𝐫𝐚𝐛𝐥𝐞 𝐅𝐨𝐨𝐝𝐛𝐨𝐫𝐧𝐞 𝐏𝐚𝐭𝐡𝐨𝐠𝐞𝐧𝐬 𝐨𝐟 𝐒𝐡𝐞𝐥𝐥𝐟𝐢𝐬𝐡”***

His doctoral research focuses on advanced molecular approaches to assess the authenticity of shellfish and detect viable but non-culturable (VBNC) foodborne pathogens. This work significantly contributes to improving seafood safety, ensuring product integrity, and enhancing modern detection strategies for pathogens that evade conventional culturing methods.

𝑾𝒆 𝒄𝒐𝒎𝒎𝒆𝒏𝒅 𝒉𝒊𝒔 𝒅𝒆𝒅𝒊𝒄𝒂𝒕𝒊𝒐𝒏, 𝒑𝒆𝒓𝒔𝒆𝒗𝒆𝒓𝒂𝒏𝒄𝒆, 𝒂𝒏𝒅 𝒔𝒄𝒉𝒐𝒍𝒂𝒓𝒍𝒚 𝒆𝒙𝒄𝒆𝒍𝒍𝒆𝒏𝒄𝒆 𝒕𝒉𝒓𝒐𝒖𝒈𝒉𝒐𝒖𝒕 𝒉𝒊𝒔 𝒅𝒐𝒄𝒕𝒐𝒓𝒂𝒍 𝒋𝒐𝒖𝒓𝒏𝒆𝒚. 𝑾𝒊𝒔𝒉𝒊𝒏𝒈 𝒉𝒊𝒎 𝒄𝒐𝒏𝒕𝒊𝒏𝒖𝒆𝒅 𝒔𝒖𝒄𝒄𝒆𝒔𝒔 𝒂𝒏𝒅 𝒎𝒂𝒏𝒚 𝒎𝒐𝒓𝒆 𝒂𝒄𝒉𝒊𝒆𝒗𝒆𝒎𝒆𝒏𝒕𝒔 𝒊𝒏 𝒕𝒉𝒆 𝒇𝒖𝒕𝒖𝒓𝒆! 🌟

📩𝐑͙𝐞͙𝐬͙𝐞͙𝐚͙𝐫͙𝐜͙𝐡͙ 𝐚͙𝐫͙𝐭͙𝐢͙𝐜͙𝐥͙𝐞͙ 𝐮͙𝐩͙𝐝͙𝐚͙𝐭͙𝐞͙ 🎯 🎯
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We are happy to announce our latest publication from our center on advanced metabarcoding approaches for accurate authentication of surimi-based seafood products. This study highlights how primer selection critically influences species detection, diversity estimates, and taxonomic resolution. Our findings emphasize the need for careful methodological design and transparent reporting to ensure reliable seafood traceability and consumer protection.

This work is published under the title ‘𝐒𝐮𝐫𝐢𝐦𝐢 𝐬𝐩𝐞𝐜𝐢𝐞𝐬 𝐚𝐮𝐭𝐡𝐞𝐧𝐭𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐮𝐬𝐢𝐧𝐠 𝐍𝐚𝐧𝐨𝐩𝐨𝐫𝐞 𝐦𝐞𝐭𝐚𝐛𝐚𝐫𝐜𝐨𝐝𝐢𝐧𝐠 𝐰𝐢𝐭𝐡 𝐬𝐡𝐨𝐫𝐭- 𝐚𝐧𝐝 𝐥𝐨𝐧𝐠-𝐚𝐦𝐩𝐥𝐢𝐜𝐨𝐧 𝟏𝟔𝐒 𝐚𝐧𝐝 𝐂𝐎𝐈 𝐩𝐫𝐢𝐦𝐞𝐫𝐬’ published in 𝐹𝑜𝑜𝑑 𝐶𝑜𝑛𝑡𝑟𝑜𝑙, (𝗜𝗙: 𝟲.𝟯, 𝗩𝗼𝗹. 𝟭𝟭𝟰𝟭𝟮𝟭).
🌟🌟Congratulations to 𝐃𝐫. 𝐌̳𝐚̳𝐭̳𝐬̳𝐚̳𝐩̳𝐮̳𝐦̳𝐞̳ ̳𝐃̳𝐞̳𝐭̳𝐜̳𝐡̳𝐚̳𝐫̳𝐨̳𝐞̳𝐧̳ and 𝐡̳𝐢̳𝐬̳ 𝐜̳𝐨̳-̳𝐚̳𝐮̳𝐭̳𝐡̳𝐨̳𝐫̳𝐬̳. 💐💐
To access the full version of the article: https://doi.org/10.1016/j.foodcont.2026.112127

📩𝐑͙𝐞͙𝐬͙𝐞͙𝐚͙𝐫͙𝐜͙𝐡͙ 𝐚͙𝐫͙𝐭͙𝐢͙𝐜͙𝐥͙𝐞͙ 𝐮͙𝐩͙𝐝͙𝐚͙𝐭͙𝐞͙ 🎯 🎯
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We are happy to announce our latest publication from our lab on an innovative multi-hurdle strategy to preserve the color and quality of longtail tuna during refrigerated storage. This study explored the synergistic application of UV-C pretreatment, an epigallocatechin gallate–ascorbic acid antioxidant system, and argon-rich modified atmosphere packaging to enhance the stability of tuna slices. The integrated treatment effectively preserved the desirable color of tuna while reducing myoglobin oxidation, lipid and protein degradation, and the growth of spoilage microorganisms. Microbial community analysis further confirmed the suppression of dominant spoilage bacteria, highlighting the potential of this combined preservation approach as a promising strategy for maintaining seafood quality and extending shelf life.

This work is published under the title ‘𝐂𝐨𝐦𝐛𝐢𝐧𝐞𝐝 𝐞𝐟𝐟𝐞𝐜𝐭𝐬 𝐨𝐟 𝐔𝐕-𝐂, 𝐞𝐩𝐢𝐠𝐚𝐥𝐥𝐨𝐜𝐚𝐭𝐞𝐜𝐡𝐢𝐧 𝐠𝐚𝐥𝐥𝐚𝐭𝐞, 𝐚𝐬𝐜𝐨𝐫𝐛𝐢𝐜 𝐚𝐜𝐢𝐝 𝐚𝐧𝐝 𝐚𝐫𝐠𝐨𝐧-𝐫𝐢𝐜𝐡 𝐦𝐨𝐝𝐢𝐟𝐢𝐞𝐝 𝐚𝐭𝐦𝐨𝐬𝐩𝐡𝐞𝐫𝐞 𝐩𝐚𝐜𝐤𝐚𝐠𝐢𝐧𝐠 𝐨𝐧 𝐜𝐨𝐥𝐨𝐫 𝐚𝐧𝐝 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐨𝐟 𝐫𝐞𝐟𝐫𝐢𝐠𝐞𝐫𝐚𝐭𝐞𝐝 𝐥𝐨𝐧𝐠𝐭𝐚𝐢𝐥 𝐭𝐮𝐧𝐚 𝐬𝐥𝐢𝐜𝐞𝐬’ published in 𝐴𝑝𝑝𝑙𝑖𝑒𝑑 𝐹𝑜𝑜𝑑 𝑅𝑒𝑠𝑒𝑎𝑟𝑐ℎ, (𝗜𝗙: 𝟲.𝟮, 𝗩𝗼𝗹. 𝟲(𝟭), 𝟭𝟬𝟭𝟴𝟭𝟰).
🌟🌟Congratulations to 𝐒̳𝐮̳𝐠̳𝐮̳𝐧̳𝐚̳ ̳𝐏̳𝐚̳𝐥̳𝐚̳𝐧̳𝐢̳𝐬̳𝐚̳𝐦̳𝐲̳ ̳ and 𝐡̳𝐞̳𝐫̳ ̳𝐜̳𝐨̳-̳𝐚̳𝐮̳𝐭̳𝐡̳𝐨̳𝐫̳𝐬̳ ̳. 💐💐
To access the full version of the article: https://doi.org/10.1016/j.afres.2026.101814