Review
Food Science & Technology
Dan Liu, Weiming Gu, Lu Wang, Jianxia Sun
Summary: Food incidents caused by foodborne pathogenic bacteria pose a significant threat to human health. Traditional methods used for microbial control in the food industry have adverse effects. Photodynamic inactivation (PDI) has gained attention as an innovative sterilization technology for its effectiveness, environmental friendliness, safety, and low cost. This review discusses recent developments in PDI systems for food preservation, including the mechanism of photosensitization, development of photosensitizers, and light source selection. The application of PDI in food preservation, focusing on natural photosensitizers and their effectiveness in inactivating microorganisms in food matrixes, is examined. Challenges and future research directions for the application of this technology in the food industry are proposed. This review serves as a reference for combating microbial contamination in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Do-Kyun Kim, Dong-Hyun Kang
Summary: This study investigated the bactericidal effects of blue light LED on Escherichia coli, finding effective inactivation of the pathogen and discussing the contributions of ROS and photophysical effects. The results showed that photo physical effects were sufficient to damage the bacterial cell membrane, and the activity of succinate-coenzyme Q reductase was affected by the presence of ROS.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Justyna Nasilowska, Aleksandra Kocot, Paulina Natalia Osuchowska, Barbara Sokolowska
Summary: High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation, but may not be sufficient to protect food lastingly against some pathogens. HHP-induced sublethal injuries on bacteria result in changes in cell morphology and subcellular structures, with varying degrees of damage observed in different bacterial strains.
Article
Food Science & Technology
Ga-Lam Cho, Jae-Won Ha
Summary: The study showed that the combined treatment of xenon light and citric acid can synergistically reduce the bacterial counts of Escherichia coli O157:H7 and Salmonella Typhimurium on spinach leaves, and also have an impact on Listeria monocytogenes. The damage to bacterial cell membranes is strongly associated with the synergistic antimicrobial effect of the XL-CA combination, and the treatment does not affect the quality attributes of spinach leaves.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agronomy
Audrey Chua, Leonard Chong, Vinayak Ghate, Hyun-Gyun Yuk, Weibiao Zhou
Summary: This study found that 405 nm LED illumination can effectively inhibit the growth of Botrytis cinerea and Rhizopus stolonifer on tomatoes, while also increasing the antioxidant content of the tomato samples. However, it may lead to a reduction in quality and lycopene content of the tomatoes as well.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Debapriya Mohanty, Mrutyunjay Suar, Sandeep Kumar Panda
Summary: Food spoilage bacteria and multidrug-resistant foodborne pathogens are major public health concerns, causing economic losses and posing threats to consumers. The fusion of biotechnology and nanotechnology offers potential in developing effective formulations against these microorganisms. This review critically examines the application of bacteriocins and nanomaterials in the food industry, exploring their antimicrobial activity and precision in delivery. It highlights the challenges in commercialization and provides essential information on the nanotechnological advancements and future scopes in combating food spoilage bacteria and foodborne pathogens.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xinpeng Yu, Jinglei Chen, Junyong Zhong, Weihong Deng, Ziqian Zhang, Yingyin Wu, Qianwang Zheng
Summary: This study evaluated the antifungal potential of light-emitting diodes (LEDs) against Geotrichum candidum and Fusarium sp., the major postharvest pathogens of litchi fruit. Results showed that violet light (410-420 nm) was more effective at inhibiting both fungi compared to other wavelengths of LED. In vivo assays demonstrated that LED significantly reduced the population of G. candidum and Fusarium sp. on litchi fruit by about 99%. However, the efficacy varied depending on fruit surface characteristics and fungal species.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Yuchen Zhang, Zhaoyang Ding, Changbo Shao, Jing Xie
Summary: This study evaluated the effect of chlorophyllin-based photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality. The results showed that Chl-PDI reduced biofilm formation, inactivated food spoilage bacteria, and improved the quality of fresh-cut pakchoi. These findings have significant implications for effective processing and traditional vegetable preservation.
Article
Food Science & Technology
Jeong-Eun Hyun, Sung-Kwon Moon, Sun-Young Lee
Summary: This study found that 460/470 nm LED illumination significantly reduced the levels of E. coli O157:H7, P. fluorescens, and L. monocytogenes, and induced oxidative stress leading to cell death by increasing intracellular ROS levels and causing damage to the membrane and DNA.
Article
Food Science & Technology
Vicente M. Gomez-Lopez, Eric Jubinville, Maria Isabel Rodriguez-Lopez, Mathilde Trudel-Ferland, Simon Bouchard, Julie Jean
Summary: UV light technology can inactivate viruses on food by altering their genetic material, improving food safety. While the bactericidal effect of UV light has been extensively studied, its viricidal effect on foodborne viruses remains less known.
Article
Chemistry, Multidisciplinary
Xiangyu Fu, Yash Mehta, Yi-An Chen, Lei Lei, Liping Zhu, Nilesh Barange, Qi Dong, Shichen Yin, Juliana Mendes, Siliang He, Renuka Gogusetti, Chih-Hao Chang, Franky So
Summary: The study demonstrates highly directional and polarized light emission from LEDs by selectively diffracting the TE waveguide mode, showing potential for more efficient photonic applications.
ADVANCED MATERIALS
(2021)
Article
Food Science & Technology
Danae Siderakou, Evangelia Zilelidou, Sofia Poimenidou, Ioanna Tsipra, Eleni Ouranou, Konstantinos Papadimitriou, Panagiotis Skandamis
Summary: This study investigated the efficacy of different treatments in generating sub-lethal injury to L. monocytogenes at 4°C and 20°C. Results showed varying impact of different stresses on the survival and injury kinetics of the pathogen, with peracetic acid and benzalkonium chloride causing the highest levels of injury.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Multidisciplinary Sciences
Jin-Hoon Kim, Jin-Woo Park
Summary: An intrinsically stretchable organic light-emitting diode, made of highly stretchable constituent materials, is able to emit light under strains as large as 80%. It has a low turn-on voltage of 8 V and a maximum luminance of 4400 cd m(-2) from both the anode and cathode sides. The device can withstand repeated stretching cycles up to 200 times and shows improved light-emitting efficiency with small stretches up to 50%.
Article
Food Science & Technology
Xiaoying Han, Yuanhui Liu, Juxin Yin, Min Yue, Ying Mu
Summary: The global burden of foodborne diseases is significant, with foodborne pathogens being the major cause of human illnesses. Microfluidic technology enables rapid, cost-effective, sensitive, and portable pathogen detection to meet on-site testing requirements. Multiplexed detection technology offers a new opportunity to ensure food safety by simultaneously detecting multiple pathogens.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Xinyi Pang, Xiaoye Song, Minjie Chen, Shuhua Tian, Zhaoxin Lu, Jing Sun, Xiangfei Li, Yingjian Lu, Hyun-Gyun Yuk
Summary: Studies have shown that LAB bacteriocins can effectively inhibit the formation of foodborne bacterial biofilms on food contact surfaces, but have difficulty in eradicating preformed biofilms. Their antibiofilm activity can be strengthened through synergistic combination with other antimicrobials, incorporation in nanoconjugates, and implementation of bioengineering.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Chemistry, Applied
Leonard Chong, Vinayak Ghate, Weibiao Zhou, Hyun-Gyun Yuk
Summary: The study demonstrated that LED illumination can effectively reduce the growth of Rhizopus stolonifer and Botrytis cinerea on strawberries without significant impact on the texture and color of the fruits. Additionally, the illuminated strawberries showed enhanced antioxidant properties compared to the control group.
Article
Food Science & Technology
Hui Si Audrey Koh, Jin Er Leonard Chong, Jun Lu, Weibiao Zhou
Summary: This study found that adding fucoidan to bread can lower the glycemic index of the bread, and fucoidan is retained in the bread after baking. Although the in vitro bioavailability of fucoidan is low, it has high in vitro bioaccessibility, suggesting potential for absorption through other modes.
Review
Food Science & Technology
Xinpeng Yu, Peng Zheng, Yuan Zou, Zhiwei Ye, Tao Wei, Junfang Lin, Liqiong Guo, Hyun-Gyun Yuk, Qianwang Zheng
Summary: This review provides the latest update on the basics and antimicrobial activity of LEDs in the food industry. It explores the effects of LEDs on different types and forms of microorganisms and evaluates their antimicrobial activity on various food matrices. Additionally, it discusses the applications of LEDs on food-related factors, conditions, and equipment to enhance efficiency.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Sean Jun Leong Ou, Jingying Yu, Weibiao Zhou, Mei Hui Liu
Summary: This study showed that incorporating black rice anthocyanin extract (BRAE) into bread significantly reduces starch digestibility by decreasing gelatinization and increasing crystallinity of starch, as well as altering the microstructural characteristics of the food, leading to a reduction in digestibility.
Article
Food Science & Technology
Hui Ru Tan, Li Yan Chan, Huei Hong Lee, Yong-Quan Xu, Weibiao Zhou
Summary: Ambient mass spectrometry (AMS) is a powerful tool for studying food authenticity and traceability. This study demonstrated the potential of using an AMS technique called atmospheric solids analysis probe - mass spectrometry (ASAP-MS) to authenticate Chinese oolong teas and detect adulteration of Anxi Tieguanyin. The results showed that ASAP-MS combined with appropriate data analysis models can achieve high classification accuracy and detection sensitivity, making it a rapid and efficient method for quality control of oolong teas.
Article
Food Science & Technology
Danlan Huang, Ni Zhen Teo, Jing Gao, Xiaoxuan Jin, Weibiao Zhou
Summary: Anthocyanins in cake have inhibitory effects on intestinal enzymes and increase the antioxidant capacity of the cake. The addition of 2% ABREP reduces the digestion rate of sucrose and shows stronger inhibitory effects on sucrase, alpha-glucosidase, and lipase. This study reveals the potential of anthocyanin-fortified foods in helping people with elevated blood glucose and triglyceride levels.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yi Yang, Zhilei Zhou, Yufei Liu, Xibiao Xu, Yuezheng Xu, Weibiao Zhou, Shuguang Chen, Jian Mao
Summary: The consumption of fermented wine, Huangjiu, can alleviate the progression of alcoholic liver disease by regulating the intestinal barrier function and gut microbiota.
Article
Food Science & Technology
Lanqi Li, Jing Gao, Hui Si Audrey Koh, Weibiao Zhou
Summary: In this study, EGCG was added to bread to reduce its glycemic index and enhance its bioaccessibility and bioavailability. Adding 4% EGCG decreased the starch digestion rate of bread by 24.43% compared to unfortified bread and by 14.31% compared to white bread. Molecular docking results showed that EGCG can effectively inhibit the accumulation of carbohydrates during starch digestion, indicating its potential as a functional ingredient in bread.
Review
Food Science & Technology
Xinyi Pang, Xin Hu, Xueying Du, Chenglong Lv, Hyun-Gyun Yuk
Summary: Salmonella is a significant global public health problem and commonly found in food processing plants, especially in the poultry industry. The ability of Salmonella to form biofilms on different surfaces increases their viability and leads to persistent contamination in food processing environments. The emergence of antimicrobial resistant and disinfectant tolerant Salmonella strains exacerbates this issue. Effective strategies based on chemical, biotechnological, and physical methods are urgently required to inhibit and remove Salmonella biofilms in the food industry.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Seok-Gyu Lee, Su-Jin Kim, Woo-Suk Bang, Hyun-Gyun Yuk
Summary: This study evaluated the combined antibacterial effect of 460 nm LED illumination and chitosan on Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on fresh-cut melon surface. The results showed that the antibacterial effect of LED illumination in combination with chitosan was better than LED illumination alone, especially against Listeria monocytogenes. Although the color of melons became paler after LED illumination, the nutritional contents were not significantly affected.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Cuicui Wang, In-Jeong Kim, Hye-Rim Seong, Chan Ho Noh, Sangryong Park, Tae Myoung Kim, Heon Sang Jeong, Ka Young Kim, Seung Tae Kim, Hyun-Gyun Yuk, Sang-Chul Kwon, Ehn-Kyoung Choi, Yun-Bae Kim
Summary: This study analyzed the polyphenol content and antioxidative activity of rosebud extracts from 24 newly crossbred Korean roses, and found that Pretty Velvet rosebud extract (PVRE) contains high polyphenols and exhibits in vitro antioxidative and anti-inflammatory activities. PVRE shows dual (steroid- and NSAID-like) anti-inflammatory activities by blocking both the iNOS-NO and COX-2-PG pathways, and could be a potential candidate as an anti-inflammatory material for diverse tissue injuries.
Article
Biotechnology & Applied Microbiology
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study investigates the effect of acid adaptation on the pressure resistance of E.coli O157:H7 in a vegetable juice matrix. The results show that acid adaptation can significantly increase the survival ability of bacteria during high-pressure processing and reduce the reduction of bacteria during refrigerated storage. Acid adaptation also reduces the damage to bacterial cell membrane, DNA, proteins, and peptidoglycan.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
