Eugénio da Piedade Edmundo Sitoe

The presence of antibiotic residues in dairy products is a food safety and public health concern, due to their potential contribution to antimicrobial resistance and adverse health effects. This study investigated ozonation as an emerging non-thermal technology for the degradation of sulfamethazine (SMT) residues in ultra-high temperature (UHT) milk and evaluated its effects on selected physicochemical properties. Milk samples spiked with SMT at 50, 100, and 200 µg/L were treated with ozone of 6.19 mg/L for up to 60 min, while oxygen-treated samples were used as controls to distinguish ozone-mediated oxidation from effects associated with gas sparging. SMT concentrations were quantified by LC–MS/MS. Ozonation promoted a significant time-dependent decrease in SMT concentration ( p < 0.001), with reductions of 59.1, 63.1, and 53.6% after 60 min for initial concentrations of 50, 100, and 200 µg/L, respectively. In contrast, no significant SMT reduction was observed in oxygen-treated samples, supporting the interpretation that the observed decrease was specifically associated with O ₃ exposure. Concentration-based kinetic modelling showed that first-order kinetics adequately described the degradation profiles of the ozonated treatments ( R ² ≥ 0.991), with rate constants ranging from 0.0125 to 0.0162 min⁻ ¹ and estimated half-lives from 42.8 to 55.5 min. Although statistically significant differences were detected in some treatment–time combinations, pH and total soluble solids (°Brix) showed only limited variations under the evaluated conditions. Instrumental color parameters also varied, with some ΔE values reaching potentially perceptible levels, but without a consistent progressive trend with ozone exposure time. Overall, ozonation promoted degradation of SMT while inducing limited or variable changes in the selected physicochemical parameters evaluated. However, studies addressing transformation-product identification, toxicity, and broader quality attributes are required before application in dairy processing.

The seedling production stage of lettuce (Lactuca sativa L.) is crucial for crop success, as it determines the initial quality of the plants. The use of seeds with rapid and uniform germination is essential to ensure proper seedling establishment. Among sustainable alternatives for water management, irrigation with ozonated water stands out due to its disinfectant potential and its ability to stimulate plant physiology. This study evaluated the effects of irrigation with ozonated water on the production and development of lettuce seedlings. The experiment was conducted in a completely randomized design (CRD) arranged in a 2 × 2 factorial scheme, with four replications. Two lettuce cultivars were tested: one with smooth leaves and another with crisp leaves. The variables analyzed included germination parameters (final percentage, germination index and mean germination rate, uniformity, and time to reach 10, 50, and 90% germination), as well as initial growth parameters (total height, shoot and root height, and dry matter content). Analyses were performed on 20 seedlings per cultivar. Irrigation with ozonated water promoted significant growth (p < 0.05) of the shoot and root growth, with increases of 16.90 and 4.99% for the smooth-leaf cultivar, and 24.27 and 9.26% for the crisp-leaf cultivar, compared to the control. Ozone application did not alter the microbiological, physical, or chemical parameters of the water. These growth-promoting effects are likely associated with increased oxygenation of the root zone, enhanced oxidation of organic matter in the substrate, and improved nutrient availability promoted by ozone-derived radicals, which may also optimise root respiration and reduce pathogenic pressure. The applied concentration of 5 mg L⁻¹ O₃ over a 25-day seedling production cycle proved effective and did not cause phytotoxic effects. Irrigation with ozonated water is an efficient and environmentally safe alternative for producing vigorous lettuce seedlings.

The presence of antibiotic residues (ARs) in milk poses a significant challenge to public health and the dairy industry. This study presents the research trends on strategies to mitigate ARs in milk and dairy products, combining scientometric and systematic review approaches. Following the PRISMA guidelines, data from Web of Science, ScienceDirect, PubMed, Embase, AGRICOLA, and CAS Abstract yielded 49 original articles. Geographical analysis revealed a heterogeneous distribution, with Spain as the leading contributor. The analysis showed that heat treatment is the most studied mitigation strategy, reflecting its widespread industrial implementation. Crucially, a clear trend indicates the growth of emerging nonthermal technologies, such as pulsed electric field (PEF) and ozonation, driven by the need to preserve the nutritional and sensory attributes of milk. The most studied antibiotics belong to the tetracycline and penicillin classes, with oxytetracycline being most frequently investigated, followed by penicillin, tetracycline, ampicillin, chlortetracycline, cloxacillin, and amoxicillin. The findings confirm that no single strategy is universally effective. The results indicate that the future of ARs mitigation lies in the development of synergistic and combined approaches to achieve industrially viable, cost‐effective protocols that preserve product quality. This study highlights the need for future research focused on selective technologies and the assessment of by‐product toxicity, alongside the regulatory aspects for the application of these technologies.

Peppers ( Capsicum annuum L.) are a vegetable that is widely cultivated in various regions of the world. Despite the economic importance of peppers, their commercialization is hindered by their limited postharvest durability, primarily due to moisture loss during storage. This study evaluated the effectiveness of different packaging methods and storage conditions in preserving the physicochemical and morphological quality of peppers during 21 days. Six treatments were tested, combining two types of packaging (thermo‐sealable and macro‐perforated) with two storage conditions (8°C/95% RH and 25°C/60% RH), plus an unpackaged control. Variables assessed included color, soluble solids, pH, pigments, dimensions, and mass loss. Data were analyzed using principal component analysis (PCA), hierarchical cluster analysis (HCA), and Kohonen neural networks (KNN). The first three principal components (PCs) explained 67.2% of total variance (PC1—40.88%, PC2—15.11%, PC3—11.17%). PC1 was strongly associated with mass and size losses (up to 73%), whereas PC2 and PC3 explained 77.4% of h * and 84.9% of C *, respectively. HCA and KNN revealed similar groupings. Samples stored at 8°C clustered together regardless of packaging, indicating minimal quality loss. At 25°C, unpackaged and macro‐perforated samples showed similar degradation. Thermo‐sealable packaging at 25°C formed a distinct cluster, indicating improved protection. This treatment also showed reduced quality losses, though not as effective as refrigeration. The agreement among PCA, HCA, and KNN confirms the reliability of findings. These results highlight the value of combining conservation strategies with multivariate tools to guide efficient, sustainable postharvest practices and extend shelf life in the pepper supply chain. Practical Application: This study proposes a solution for the horticultural industry by combining heat‐shrink packaging and refrigeration for pepper preservation. This method significantly reduces physical and biochemical losses, extends shelf life, and maintains quality. It has the potential to transform the logistics of production and distribution, delivering fresh, high‐quality peppers. The use of advanced techniques like PCA and neural networks enables more informed and efficient decision‐making, allowing for customized preservation strategies. This approach meets the growing demand for fresh food, offering a sustainable, cost‐effective alternative for postharvest preservation, and may provide a competitive advantage in the global market.