Article
Chemistry, Applied
Florencia Ortega, Valeria B. Arce, M. Alejandra Garcia
Summary: The synthesis of silver nanoparticles using active compounds from lemon juice was optimized for inclusion in starch-based film formulations, demonstrating improved physical properties and antimicrobial effects.
CARBOHYDRATE POLYMERS
(2021)
Article
Polymer Science
Pedro V. Rodrigues, Dalila M. Vieira, Paola Chaves Martins, Vilasia Guimaraes Martins, M. Cidalia R. Castro, Ana V. Machado
Summary: By adding 3% GTE to LDPE films, the shelf-life of fresh orange juice can be extended, reducing nutrient loss and maintaining the microbial load within acceptable limits.
Article
Food Science & Technology
Chatchawan Kantala, Supakiat Supasin, Panich Intra, Phadungsak Rattanadecho
Summary: This study found that pulsed electric field technology can effectively inactivate Staphylococcus aureus and Escherichia coli in Thai orange juice, with minimal impact on the quality parameters of the juice.
Article
Engineering, Chemical
Hilda Dinah Kyomuhimbo, Immaculate Nyambura Michira, Emmanuel Iheanyichukwu Iwuoha, Usisipho Feleni
Summary: Metal-conducting polyaniline (PANI)-based nanocomposite materials have shown promising electrical, mechanical, and optical properties. In this study, different metal-PANI nanocomposites were prepared and formed nanocomposite-based electrode platforms. The results indicate that these nanocomposites exhibit improved electrical properties and could potentially be used in electrochemical applications.
Article
Food Science & Technology
Ruixue Sun, Ranran Xing, Jiukai Zhang, Liyang Wei, Yiqiang Ge, Tingting Deng, Weiwei Zhang, Ying Chen
Summary: The study used a novel technique to distinguish between NFC and FC orange juices, identifying 25 compounds as differential markers. Concentration treatment during processing was found to be crucial in forming these compounds. A model was constructed to differentiate commercial samples, with results showing good consistency between the juices and their labels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Juan-Pablo Huertas, Maria Ros-Chumillas, Alberto Garre, Pablo S. Fernandez, Arantxa Aznar, Asuncion Iguaz, Arturo Esnoz, Alfredo Palop
Summary: Alicyclobacillus acidoterrestris is a spoilage microorganism causing product and economic losses in the beverage and juice industry. Research has shown that the thermal resistance of this microorganism is affected by heating rates, with higher rates leading to increased microbial inactivation.
Article
Food Science & Technology
Annu Mehta, Luca Serventi, Lokesh Kumar, Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir Dennis Torrico
Summary: This study examines the impact of different packaging materials on consumer behavior, finding that expectations and emotions play a significant role in liking and purchase intention.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Chemistry, Physical
Samudrika Aththanayaka, Gobika Thiripuranathar, Sagarika Ekanayake
Summary: The study focuses on the green fabrication of Ag/Ag2O nanoparticles, ZnO nanoparticles, and Ag/Ag2O/ZnO nanocomposites using Murusi peel and Kew peel extracts. The synthesized nanomaterials were characterized and their antioxidant potentials were evaluated. The results showed that the Ag/Ag2O/ZnO nanocomposites exhibited enhanced antioxidant activity compared to their counterparts.
SURFACES AND INTERFACES
(2023)
Article
Agricultural Engineering
Liqiang Xiao, Zheng Yao, Yongbin He, Zeyu Han, Xujing Zhang, Chengcheng Li, Pengwu Xu, Weijun Yang, Piming Ma
Summary: The lignin-zinc oxide hybrid particles were successfully synthesized using a hydrothermal method, and their addition to PBAT resulted in improved mechanical properties. The PBAT/LZn composite films exhibited UV shielding, antioxidant, and antibacterial activities, making them suitable for active food packaging.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Acoustics
Anees Ahmed Khalil, Ammar Ahmad Khan, Ahood Khalid, Zoya Abid, Charalampos Proestos, Zuhaib F. Bhat, Muhammad Umar Shahbaz, Rana Muhammad Aadil
Summary: Ultrasound technique, pasteurization, and chemical preservation were applied to a carrot-orange juice blend to investigate their effects on its storage period and nutritional qualities. Results showed that ultrasound treatment resulted in the highest values for total phenolic content, total antioxidant activity, DPPH, and reducing power with least deterioration during the 21-day storage period. Physicochemical analysis indicated no significant effect on pH and total soluble solids, but changes in color parameters were observed. GC-MS quantification showed higher concentrations of volatile compounds in the ultrasonicated blends, particularly hexanal.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Nadiyah Alahmadi, Mahmoud A. Hussein
Summary: An unpretentious, non-toxic, and cost-effective method was used to synthesize anticancer and biologically active hybrid nanocomposite materials containing cellulose acetate. Hybrid nanofillers based on ZnO and Ag NPs were prepared via green procedures. The nanocomposite materials showed good thermal stability and demonstrated antimicrobial and anticancer activities against six pathogens and breast cancer cells.
Article
Food Science & Technology
Francesca Di Cicco, Yuguang Zhao, Maarten W. A. Wijntjes, Sylvia C. Pont, Hendrik N. J. Schifferstein
Summary: This study demonstrates the importance of image features and material perception in food packaging, with results showing that highlights in images can impact juiciness perception, as well as expectations for the quality and taste of the juice.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Chemistry, Multidisciplinary
Chadrasekhar Loka, Kee-Sun Lee
Summary: Ag-Ag2O-ZnO nanocomposite with localized surface plasmon resonance (LSPR) and p-n heterojunction structure was synthesized by hydrothermal process, which effectively improved the photocatalytic efficiency and suppressed the recombination of photogenerated electron-hole pairs. The nanocomposite exhibited excellent photocatalytic activity and achieved high degradation efficiency for different dyes under visible-light irradiation.
Article
Food Science & Technology
Hamza Bozkir, Yeliz Tekgul
Summary: This study compared the effects of microwave vacuum evaporation (MVE) and rotary evaporation (RE) on concentrating orange juice, finding that MVE had a higher evaporation rate and better preserved the bioactive compounds and color values in the juice compared to RE.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Optics
R. Stanley, J. Alphas Jebasingh, S. Manisha Vidyavathy, P. Kingston Stanley, P. Ponmani, M. E. Shekinah, J. Vasanthi
Summary: Efficient silver-assisted ZnO nanocomposite (AZ) was fabricated using the co-precipitation method, which showed reduced bandgap of ZnO and higher photocatalytic efficiency under sunlight. The incorporation of silver led to a shift in emission spectra from UV to visible region, allowing for more photon capture. Among all prepared samples, AZ-1 exhibited the highest photocatalytic degradation efficiency over methylene blue dye, offering a promising new pathway for industrial wastewater treatment.
Article
Biotechnology & Applied Microbiology
Mohammad-Taghi Golmakani, Sabihe Soleimanian-Zad, Nasireh Alavi, Ehda Nazari, Mohammad Hadi Eskandari
JOURNAL OF APPLIED PHYCOLOGY
(2019)
Article
Food Science & Technology
Elyas Mohammadi-Gouraji, Sabihe Soleimanian-Zad, Mehran Ghiaci
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Mahsa Pakdel, Sabihe Soleimanian-Zad, Safoura Akbari-Alavijeh
Article
Food Science & Technology
Shokouh Ahmadi, Mahmoud Sheikh-Zeinoddin, Sabihe Soleimanian-Zad, Farzaneh Alihosseini, Hariom Yadav
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Virology
Seyed Amir Hossein Jalali, Rezvan Mohammadinezhad, Ashraf Mohammadi, Mohamad Hassan Latifian, Majid Talebi, Sabihe Soleimanin-Zad, Pouran Golkar, Farhid Hemmatzadeh
Article
Food Science & Technology
Muhannad Haj Mustafa, Sabihe Soleimanian-Zad, Mahmoud Sheikh-Zeinoddin
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
Vahideh Saidi, Mahmoud Sheikh-Zeinoddin, Farzad Kobarfard, Sabihe Soleimanian-Zad
Article
Biotechnology & Applied Microbiology
Mehri Karim, Milad Fathi, Sabihe Soleimanian-Zad
FOOD AND BIOPRODUCTS PROCESSING
(2020)
Article
Agriculture, Multidisciplinary
Niloufar Nourmohammadi, Sabihe Soleimanian-Zad, Hajar Shekarchizadeh
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Immunology
Fariba Ghiamati Yazdi, Amin Zakeri, Ingrid van Ark, Thea Leusink-Muis, Saskia Braber, Sabihe Soleimanian-Zad, Gert Folkerts
FRONTIERS IN IMMUNOLOGY
(2020)
Article
Engineering, Chemical
Mehri Karim, Milad Fathi, Sabihe Soleimanian-Zad
Summary: In this study, cinnamic aldehyde was successfully encapsulated in zein nanofibers in different concentrations, with the 40% concentration showing the best results. Release kinetics were studied in saliva, gastric, intestinal, and food simulated buffer media. The encapsulated cinnamic aldehyde exhibited bactericidal effects against bacteria and did not adversely affect the characteristics of sausages.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Sayed Mohammad Sahafi, Sayed Amir Hossein Goli, Mahdi Kadivar, Jaleh Varshosaz, Atefe Shirvani
Summary: This study produced pomegranate seed oil nanoemulsions loaded with varying amounts of alpha-tocopherol, with optimal formulation showing favorable features such as small droplet diameter, high encapsulation efficiency, and good oxidative stability. The nanoemulsions demonstrated potential as a delivery system under harsh environmental conditions.
Article
Instruments & Instrumentation
Fatemeh Sadat Nazeri, Mahdi Kadivar, Iman Izadi
Summary: Monitoring fermentation in bread dough is crucial in the bread making process. The newly designed fermetron system was validated for accurate measurement of dough pressure and temperature in real-time fermentation conditions through rheological tests. Results confirmed the effectiveness of fermetron in monitoring dough fermentation, while also highlighting the impact of flour sample quality on the fermentation process.
SENSING AND IMAGING
(2021)
Article
Biotechnology & Applied Microbiology
Vahideh Saidi, Mahmoud Sheikh-Zeinoddin, Farzad Kobarfard, Sabihe Soleimanian-Zad, Ali Sedaghat Doost
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2020)
Article
Agriculture, Multidisciplinary
S. Sahraneshin Samani, S. Soleimanian-Zad, M. Sheikh-Zeinoddin, M. Fathi
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY
(2019)
