{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,31]],"date-time":"2026-10-31T16:15:36Z","timestamp":1793463336536,"version":"4.5.0"},"reference-count":60,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2024,2,22]],"date-time":"2024-02-22T00:00:00Z","timestamp":1708560000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Italian Ministry of University and Research"},{"name":"COST (European Cooperation in Science and Technology)"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Meat with a high microbial load (&gt;5 Log cfu\/g; mean value = 6.83 \u00b1 0.45 standard deviation) was immersed for 10 or 60 sec into 25% and 10% solutions of microencapsulated freeze-dried and non-encapsulated polyphenolic extracts. Aerobic colony, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria counts were determined on treated samples compared to controls after 7 days of storage (in vacuum-packed conditions at +3 \u00b0C). Significant differences were registered only for aerobic colony count for a 10% liquid extract treatment (0.64 log reduction). In contrast, the dipping or immersion of game meat with low initial microbial loads (&lt;5 Log cfu\/g; mean value = 3.58 \u00b1 0.72 standard deviation) in 10% solutions of the polyphenol extracts effectuated significant reductions in all bacteria counts (p &lt; 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should only be considered if a good hygienic baseline is guaranteed.<\/jats:p>","DOI":"10.3390\/foods13050658","type":"journal-article","created":{"date-parts":[[2024,2,22]],"date-time":"2024-02-22T03:30:26Z","timestamp":1708572626000},"page":"658","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4240-6642","authenticated-orcid":false,"given":"Caterina","family":"Altissimi","sequence":"first","affiliation":[{"name":"Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6998-0348","authenticated-orcid":false,"given":"Rossana","family":"Roila","sequence":"additional","affiliation":[{"name":"Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5919-7122","authenticated-orcid":false,"given":"David","family":"Ranucci","sequence":"additional","affiliation":[{"name":"Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4428-9016","authenticated-orcid":false,"given":"Raffaella","family":"Branciari","sequence":"additional","affiliation":[{"name":"Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongjie","family":"Cai","sequence":"additional","affiliation":[{"name":"College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0153-2175","authenticated-orcid":false,"given":"Peter","family":"Paulsen","sequence":"additional","affiliation":[{"name":"Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, 1012 Vienna, Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1080\/10408398.2020.1722060","article-title":"Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products","volume":"61","author":"Nowak","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1002\/ejlt.201500036","article-title":"Extraction, benefits and valorization of olive polyphenols","volume":"118","author":"Ciriminna","year":"2016","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Ranucci, D., Roila, R., Andoni, E., Braconi, P., and Branciari, R. (2021). Punica granatum and Citrus spp. extract mix affects spoilage microorganisms growth rate in vacuum-packaged cooked sausages made from pork meat, emmer wheat (Triticum dicoccum Sch\u00fcbler), almond (Prunus dulcis Mill.) and hazelnut (Corylus avellana L.). Foods, 8.","DOI":"10.3390\/foods8120664"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Martelli, A., Flori, L., Gorica, E., Piragine, E., Saviano, A., Annunziata, G., Di Minno, M.N.D., Ciampaglia, R., Calcaterra, I., and Maione, F. (2021). Vascular effects of the polyphenolic nutraceutical supplement taurisolo\u00ae: Focus on the protection of the endothelial function. Nutrients, 13.","DOI":"10.3390\/nu13051540"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Oulahal, N., and Degraeve, P. (2022). Phenolic-rich plant extracts with antimicrobial activity: An alternative to food preservatives and biocides?. Front. Microbiol., 12.","DOI":"10.3389\/fmicb.2021.753518"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Wang, X., Li, Y., Liu, S., Wang, H., Chang, X., and Zhang, J. (2023). Chestnut Shell Polyphenols Inhibit the Growth of Three Food-Spoilage Bacteria by Regulating Key Enzymes of Metabolism. Foods, 12.","DOI":"10.3390\/foods12173312"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1111\/j.1745-4514.2011.00648.x","article-title":"Effect of phenolic compounds from argentinean red wines on pathogenic bacteria in a meat model system","volume":"37","year":"2013","journal-title":"J. Food Biochem."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Lobiuc, A., Pav\u0103l, N.E., Mangalagiu, I.I., Gheorghi\u021b\u0103, R., Teliban, G.C., Am\u0103riuc\u0103i-Mantu, D., and Stoleru, V. (2023). Future antimicrobials: Natural and functionalized phenolics. Molecules, 28.","DOI":"10.3390\/molecules28031114"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"3099","DOI":"10.1002\/jsfa.10986","article-title":"The challenge of exploiting polyphenols from olive leaves: Addition to foods to improve their shelf-life and nutritional value","volume":"101","author":"Difonzo","year":"2021","journal-title":"J. Sci. Food. Agric."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Roila, R., Sordini, B., Esposto, S., Ranucci, D., Primavilla, S., Valiani, A., Taticchi, A., Branciari, R., and Servili, M. (2022). Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life. Foods, 11.","DOI":"10.3390\/foods11162447"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Kalogianni, A.I., Lazou, T., Bossis, I., and Gelasakis, A.I. (2020). Natural phenolic compounds for the control of oxidation, bacterial spoilage, and foodborne pathogens in meat. Foods, 9.","DOI":"10.3390\/foods9060794"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1047","DOI":"10.1080\/10942912.2019.1625918","article-title":"Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination","volume":"22","author":"Zhao","year":"2019","journal-title":"Int. J. Food. Prop."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Zhou, Y., Xu, T., Zhang, Y., Zhang, C., Lu, Z., Lu, F., and Zhao, H. (2019). Effect of tea polyphenols on curdlan\/chitosan blending film properties and its application to chilled meat preservation. Coatings, 9.","DOI":"10.3390\/coatings9040262"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Zakraoui, M., Hannachi, H., Paskovi\u0107, I., Vidovi\u0107, N., Poli\u0107 Paskovi\u0107, M., Pal\u010di\u0107, I., Major, N., Ban, S.G., and Hamrouni, L. (2023). Effect of geographical location on the phenolic and mineral composition of Chetoui olive leaves. Foods, 12.","DOI":"10.3390\/foods12132565"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Palmeri, R., Siracusa, L., Carrubba, M., Parafati, L., Proetto, I., Pesce, F., and Fallico, B. (2022). Olive leaves, a promising byproduct of olive oil industry: Assessment of metabolic profiles and antioxidant capacity as a function of cultivar and seasonal change. Agronomy, 12.","DOI":"10.3390\/agronomy12092007"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"596","DOI":"10.1021\/jf010864j","article-title":"Partitioning of olive oil antioxidants between oil and water phases","volume":"50","author":"Rodis","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"960","DOI":"10.1016\/j.wasman.2005.07.024","article-title":"An overview on olive mill wastes and their valorisation methods","volume":"26","author":"Roig","year":"2006","journal-title":"Waste Manag."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"233","DOI":"10.3989\/gya.2004.v55.i3.171","article-title":"Olive mill wastewater characteristics: Modelling and statistical analysis","volume":"55","author":"Davies","year":"2004","journal-title":"Grasas Aceites"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"113628","DOI":"10.1016\/j.lwt.2022.113628","article-title":"Antimicrobial effects of treated olive mill waste on foodborne pathogens","volume":"164","author":"Fermoso","year":"2022","journal-title":"LWT"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Sar, T., and Akbas, M.Y. (2023). Antimicrobial Activities of Olive Oil Mill Wastewater Extracts against Selected Microorganisms. Sustainability, 15.","DOI":"10.3390\/su15108179"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"613","DOI":"10.1016\/j.meatsci.2009.10.020","article-title":"Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties","volume":"84","author":"Hayes","year":"2010","journal-title":"Meat Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.ijfoodmicro.2016.04.003","article-title":"Agricultural by-products with bioactive extracts: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water","volume":"228","author":"Fasolato","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Djenane, D., G\u00f3mez, D., Yang\u00fcela, J., Roncal\u00e9s, P., and Ari\u00f1o, A. (2019). Olive leaves extract from algerian oleaster (Olea europaea var. Sylvestris) on microbiological safety and shelf-life stability of raw halal minced beef during display. Foods, 8.","DOI":"10.3390\/foods8010010"},{"key":"ref_24","first-page":"5651","article-title":"Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: Two case studies","volume":"5","author":"Fasolato","year":"2016","journal-title":"Ital. J. Food Saf."},{"key":"ref_25","unstructured":"Veneziani, G., Novelli, E., Esposto, S., Taticchi, A., and Servili, M. (2017). Olive Mill Waste, Academic Press."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/j.foodres.2014.09.033","article-title":"Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology","volume":"65","author":"Kontogianni","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.meatsci.2006.04.005","article-title":"Game and venison\u2013meat for the modern consumer","volume":"74","author":"Hoffman","year":"2006","journal-title":"Meat Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"109284","DOI":"10.1016\/j.meatsci.2023.109284","article-title":"Overview of game meat utilisation challenges and opportunities: A European perspective","volume":"204","author":"Needham","year":"2023","journal-title":"Meat Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.meatsci.2018.11.019","article-title":"Discovering market segments for hunted wild game meat","volume":"149","author":"Marescotti","year":"2019","journal-title":"Meat Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"108955","DOI":"10.1016\/j.meatsci.2022.108955","article-title":"Consumers\u2019 perceptions and attitudes toward hunted wild game meat in the modern world: A literature review","volume":"194","author":"Corradini","year":"2022","journal-title":"Meat Sci."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Branciari, R., Onofri, A., Cambiotti, F., and Ranucci, D. (2020). Effects of animal, climatic, hunting and handling conditions on the hygienic characteristics of hunted roe doer (Caprelous capreolus L.). Foods, 9.","DOI":"10.3390\/foods9081076"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Nkosi, D.V., Bekker, J.L., and Hoffman, L.C. (2021). The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review. Foods, 10.","DOI":"10.3390\/foods10102293"},{"key":"ref_33","first-page":"157","article-title":"Seasonal variation in the microbial contamination of game carcasses in an Austrian hunting area","volume":"50","author":"Paulsen","year":"2004","journal-title":"Eur. J. Wildl. Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1007\/s10344-017-1096-3","article-title":"Assessment of microbial carcass contamination of hunted wild boars","volume":"63","author":"Mirceta","year":"2017","journal-title":"Eur. J. Wildl. Res."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Ranucci, D., Roila, R., Onofri, A., Cambiotti, F., Primavilla, S., Miraglia, D., Andoni, E., Di Cerbo, A., and Branciari, R. (2021). Improving hunted wild boar carcass hygiene: Roles of different factors involved in the harvest phase. Foods, 10.","DOI":"10.3390\/foods10071548"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Roila, R., Altissimi, C., Branciari, R., Primavilla, S., Valiani, A., Cambiotti, F., Cardinali, L., Cioffi, A., and Ranucci, D. (2022). Effects of Spray Application of Lactic Acid Solution and Aromatic Vinegar on the Microbial Loads of Wild Boar Carcasses Obtained under Optimal Harvest Conditions. Appl. Sci., 12.","DOI":"10.3390\/app122010419"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"486","DOI":"10.3844\/ajabssp.2011.486.510","article-title":"Meat spoilage mechanisms and preservation techniques: A critical review","volume":"6","author":"Dave","year":"2011","journal-title":"Am. J. Agric. Biol. Sci."},{"key":"ref_38","unstructured":"(2013). Microbiology of the Food Chain. Horizontal Method for the Enumeration of Microorganisms Part 1: Colony Count at 30 \u00b0C by the Pour Plate Technique (Standard No. ISO 4833-1:2013)."},{"key":"ref_39","unstructured":"(2017). Microbiology of the Food Chain. Horizontal Method for the Detection and Enumeration of Enterobacteriaceae. Part 2: Colony-Count Technique (Standard No. ISO 21528-2:2017)."},{"key":"ref_40","unstructured":"(2000). SAS\/STAT User\u2019s Guide, Version 8, SAS Institute Inc.. [2nd ed.]."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.ijbiomac.2017.03.087","article-title":"Understanding the link between antimicrobial properties of dietary olive phenolics and bacterial ATP synthase","volume":"101","author":"Amini","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Guo, L., Sun, Q., Gong, S., Bi, X., Jiang, W., Xue, W., and Fei, P. (2019). Antimicrobial activity and action approach of the olive oil polyphenol extract against Listeria monocytogenes. Front. Microbiol., 10.","DOI":"10.3389\/fmicb.2019.01586"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1089\/fpd.2019.2713","article-title":"Antibacterial activity of olive oil polyphenol extract against Salmonella Typhimurium and Staphylococcus aureus: Possible Mechanisms","volume":"17","author":"Guo","year":"2020","journal-title":"Foodborne Path. Dis."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"2611","DOI":"10.4315\/0362-028X-72.12.2611","article-title":"Bactericidal activity of glutaraldehyde-like compounds from olive products","volume":"72","author":"Medina","year":"2009","journal-title":"J. Food Prot."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"484","DOI":"10.1016\/j.lwt.2018.01.056","article-title":"The effects of vacuum package combined with tea polyphenols (V+ TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 \u00b0C and 4 \u00b0C","volume":"91","author":"Ju","year":"2018","journal-title":"LWT"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.tifs.2015.05.007","article-title":"Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing","volume":"45","author":"Ramos","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Dai, Z., Han, L., Li, Z., Gu, M., Xiao, Z., and Lu, F. (2022). Combination of chitosan, tea polyphenols, and nisin on the bacterial inhibition and quality maintenance of plant-based meat. Foods, 11.","DOI":"10.3390\/foods11101524"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.meatsci.2016.07.017","article-title":"Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder","volume":"122","author":"Hawashin","year":"2016","journal-title":"Meat Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"M558","DOI":"10.1111\/j.1750-3841.2011.02365.x","article-title":"The olive compound 4-hydroxytyrosol inactivates Staphylococcus aureus bacteria and staphylococcal enterotoxin A (SEA)","volume":"76","author":"Friedman","year":"2011","journal-title":"J. Food Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.jff.2017.06.059","article-title":"Polyphenols and tri-terpenoids from Olea europaea L. in alleviation of enteric pathogen infections through limiting bacterial virulence and attenuating inflammation","volume":"36","author":"Peng","year":"2017","journal-title":"J. Funct. Foods"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"801","DOI":"10.1080\/09168451.2015.1116924","article-title":"Antimicrobial activity of hydroxytyrosol: A current controversy","volume":"80","author":"Truchado","year":"2016","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_52","first-page":"431021","article-title":"Synergistic antibacterial effects of polyphenolic compounds from olive mill wastewater","volume":"2011","author":"Tafesh","year":"2011","journal-title":"eCAM"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1080\/15275922.2013.872713","article-title":"Long-term effects on soil of the disposal of olive mill waste waters (OMW)","volume":"15","author":"Kavvadias","year":"2014","journal-title":"Environ. Forensics"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.foodres.2014.06.022","article-title":"Natural antioxidants against lipid\u2013protein oxidative deterioration in meat and meat products: A review","volume":"64","author":"Falowo","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"3761","DOI":"10.1002\/jsfa.8240","article-title":"Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages","volume":"97","author":"Nieto","year":"2017","journal-title":"J. Sci. Food Agric."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"3195","DOI":"10.1002\/jsfa.8164","article-title":"Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat","volume":"97","author":"Aouidi","year":"2017","journal-title":"J. Sci. Food Agricul."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Barbieri, S., Mercatante, D., Balzan, S., Esposto, S., Cardenia, V., Servili, M., Novelli, E., Taticchi, A., and Rodriguez-Estrada, M.T. (2021). Improved oxidative stability and sensory quality of beef hamburgers enriched with a phenolic extract from olive vegetation water. Antioxidants, 10.","DOI":"10.3390\/antiox10121969"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.meatsci.2018.07.003","article-title":"Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3, 4-dihydroxyphenylglycol on beef meat during refrigerated storage","volume":"148","year":"2019","journal-title":"Meat Sci."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"1218","DOI":"10.1111\/1541-4337.12882","article-title":"Olive byproducts and their bioactive compounds as a valuable source for food packaging applications","volume":"21","author":"Khwaldia","year":"2022","journal-title":"Compreh. Rev. Food Sci. Food Saf."},{"key":"ref_60","unstructured":"(2013). Commission Regulation (EU) No 101\/2013 of 4 February 2013 concerning the use of lactic acid to reduce microbiological surface contamination on bovine carcases. Off. J. Europ. Union, L34, 1\u20133."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/5\/658\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T14:02:47Z","timestamp":1760104967000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/5\/658"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,2,22]]},"references-count":60,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2024,3]]}},"alternative-id":["foods13050658"],"URL":"https:\/\/doi.org\/10.3390\/foods13050658","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,2,22]]}}}