Article
Food Science & Technology
P. Preetha, R. Pandiselvam, N. Varadharaju, Z. John Kennedy, M. Balakrishnan, Anjineyulu Kothakota
Summary: The inactivation kinetics of Escherichia coli in liquid foods using a pulsed light system was investigated, showing that pulsed light can effectively reduce bacterial colonies, with the Weibull model being the most suitable for predicting the survival curves of E. coli.
Article
Food Science & Technology
Surabhi Wason, Jeyamkondan Subbiah
Summary: Consumer awareness of the health benefits of chia seeds has led to increased consumption, even in their raw form. However, prior contamination with Salmonella can lead to an increase in microbial load during soaking, creating a potential health risk. In this study, chlorine dioxide (ClO2) gas was tested for its effectiveness in decontaminating Salmonella in chia seeds, and E. faecium was evaluated as a surrogate for Salmonella. The results showed that ClO2 gas significantly reduced both bacterial populations, and E. faecium proved to be a suitable surrogate for Salmonella during validation studies. The treated chia seeds showed minimal impact on their quality, except for a slight increase in peroxide value. The byproducts of ClO2 in the treated chia seeds were within safe levels.
Article
Food Science & Technology
Iolanda Nicolau-Lapen, Pilar Colas-Lapena, Inmaculada Vinas, Isabel Alegre
Summary: Consumption of fresh and cold-pressed juice in Europe is increasing. This study evaluated the inactivation of food-borne pathogens in apple juice using ultraviolet C light treatment. It was found that treating apple peels with UVC254nm light and then immersing them in water was the most effective method.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Estefania Brito-Bazan, Gabriel Ascanio, Maricarmen Iniguez-Moreno, Montserrat Calderon-Santoyo, Maria Soledad Cordova-Aguilar, Edmundo Brito-de la Fuente, Juan Arturo Ragazzo-Sanchez
Summary: High hydrostatic pressure (HHP) is widely used in the food industry to reduce microbial populations, but its efficacy in products with high oil content is rarely assessed. This study evaluated the effectiveness of HHP at different temperatures and pressures in inactivating Aspergillus niger spores in a lipid emulsion. The results showed that HHP combined with mild temperatures favored fungal spore inactivation, and the double Weibull model provided the best fit to describe the inactivation kinetics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Soon Kiat Lau, Rajendra Panth, Byron D. Chaves, Curtis L. Weller, Jeyamkondan Subbiah
Summary: Intervention technologies for inactivating Salmonella on whole chia seeds are limited. This study investigated the thermal inactivation kinetics of Salmonella on chia seeds and identified Enterococcus faecium as a potential nonpathogenic surrogate. The Weibull model was found to be a better fit for survivor data compared to the log-linear model.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Food Science & Technology
Somnath Basak, Taniya Jha, Snehasis Chakraborty
Summary: The study investigated the potential of pulsed light (PL) in the pasteurization of tender coconut water (TCW). The results showed that E. coli, B. cereus and L. monocytogenes in TCW were effectively reduced by PL treatment, with greater preservation of phenolics and ascorbic acid compared to thermal treatment. This research is significant for the large-scale production of TCW.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Rishab Dhar, Snehasis Chakraborty
Summary: This study investigated the ability of high-intensity pulsed light (PL) treatment to pasteurize bael juice. The inactivation of various microorganisms and enzymes in the juice was analyzed, and it was found that certain pathogenic and spoilage microorganisms were more resistant than others. The study also showed that PL irradiation achieved significant inactivation of resistant enzymes while improving the nutritional qualities and color of the juice.
Article
Food Science & Technology
Shinya Doto, Hiroki Abe, Kento Koyama, Shigenobu Koseki
Summary: This study aimed to develop a thermal inactivation prediction model for B. simplex using Bayesian inference to express the uncertainty of the prediction error as a probability distribution. While the model was valid for real food like meat sauce, it was not effective for fat- or sugar-rich sauces like carbonara and Japanese cooked beef stew.
Article
Food Science & Technology
Amritha Prasad, Michael Ganzle, M. S. Roopesh
Summary: Decontaminating low water activity foods, such as pet foods, is a challenging task. The study investigated the antibacterial efficacy of treatment using 455 nm LED pulses on dry powdered Salmonella and pet foods equilibrated to 0.75 aw, showing that Salmonella sensitivity varied between powder and pet food. LED treatment was less effective against a 5-strain cocktail of Salmonella in low aw pet foods, with significant reduction in weight and water activity, but also observed lipid oxidation in treated pet foods. The study concluded that dose, treatment time, and sample type influenced the Salmonella inactivation efficacy of 455 nm LED treatment in low aw conditions.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Multidisciplinary
De Wang, Tianli Dong, Yaping Heng, Zhiqiang Xie, Hongwei Jiang, Miaojie Tian, Hucheng Jiang, Zhen Zhang, Zhandong Ren, Yuchan Zhu
Summary: The food hygiene problems caused by bacterial biofilms in food processing equipment are directly related to human life safety and health. It is important to study new food sterilization technology. Acidic electrolyzed water (AEW) disinfectant is an electrochemical sterilization technology with wide adaptability, high efficiency, and environmental friendliness.
Article
Optics
Qian Xia, Wanjun Bi, Meisong Liao, Liang Chen, Tianxing Wang, Lili Hu, Weiqing Gao
Summary: The study demonstrates that under specific conditions, a distinct blue peak can be generated in a photonic crystal fiber with a high air-filling ratio, with the intensity of the peak influenced by the fiber length and pulse width. The formation of the blue peak may be affected by the cross-phase modulation effect and the third-harmonic wave of the fundamental mode.
JOURNAL OF THE OPTICAL SOCIETY OF AMERICA B-OPTICAL PHYSICS
(2022)
Article
Food Science & Technology
Pilar Colas-Meda, Iolanda Nicolau-Lapena, Inmaculada Vinas, Isma Neggazi, Isabel Alegre
Summary: The study evaluated the efficacy of UV-C light in reducing bacterial spores during orange juice production, showing that UV treatment on orange peel significantly reduced spore numbers, while more time was needed for the same reduction in orange juice.
Article
Engineering, Chemical
Gamze Kocer Alasalvar, Nene Meltem Keklik
Summary: The study modeled the survival of L. monocytogenes and changes in quality attributes of sliced mushrooms exposed to PUV light using mathematical models. It was found that the Weibull model better described the inactivation of L. monocytogenes, while zero-order kinetics slightly outperformed first-order kinetics in explaining the changes in quality attributes.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Optics
Jong-Kwan An, Kwang-Hyon Kim
Summary: Efficient high-harmonic generation with low pump threshold can be achieved by using dielectric and plasmonic hybrid metasurfaces.
ZnO nanodisk arrays supported by dielectric substrate enable efficient generation of high-order harmonics.
Plasmonic nanoantennae metasurfaces supported by dielectric-coated metallic substrate can result in orders-of-magnitude higher HHG efficiency compared to using dielectric substrate.
OPTICS AND LASER TECHNOLOGY
(2021)
Article
Polymer Science
Paulina Bednarczyk, Alicja Balcerak-Wozniak, Janina Kabatc-Borcz, Zbigniew Czech
Summary: This study investigates novel two-component photoinitiating systems for the radical polymerization of (meth)acrylate-based compositions. The proposed systems consist of a squaraine dye as a photosensitizer and various onium salts as co-initiators. The newly synthesized squaraines, SQN1 and SQN2, were used in combination with commercially available co-initiators I1 and NO, as well as the newly synthesized NO1. The new photoinitiators demonstrate high activity for the polymerization of (meth)acrylates activated by UV-Vis light. The squaraine derivatives effectively initiate the radical polymerization of methacrylate and acrylate monomers, with conversion rates ranging from 40% to 100% for methacrylates and 30% to 100% for acrylates.
Article
Food Science & Technology
Matias Irineo Russo, Maria Claudia Abeijon-Mukdsi, Arlette Santacruz, Romina Ross, Aurelio Lopez Malo, Paola Gauffin-Cano, Roxana Beatriz Medina
Summary: This study aimed to evaluate the survival and maintenance of FE activity in microencapsulated Lactobacillus strains obtained by spray drying during storage at 4 degrees C and under simulated gastrointestinal tract conditions. The results showed that CRL1446 and CRL1231 powders were able to resist prolonged storage and GIT conditions, retaining FE activity and preserving their probiotic potential.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Food Science & Technology
F. Reyes-Jurado, N. Soto-Reyes, M. Davila-Rodriguez, A. C. Lorenzo-Leal, M. T. Jimenez-Munguia, E. Mani-Lopez, A. Lopez-Malo
Summary: This review provides updated information on plant-based milk alternatives (PBMAs) regarding their raw materials, production processes, technological functionality, nutritional composition, current consumption, benefits, sensory characteristics, and challenges in development. PBMAs show differences in environmental benefits, nutritional composition, and physicochemical properties compared to cow's milk. However, enrichment and blending techniques are being explored to enhance their composition. Technological improvements are needed for gel formation, water holding capacity, texture, and viscoelastic properties of PBMAs. Challenges include stabilization, reduction of antinutrients, off-flavors, and allergens, which can potentially be overcome using emerging technologies.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Emma Mani-Lopez, Daniela Arrioja-Breton, Aurelio Lopez-Malo
Summary: This review summarizes the research progress and findings on the antimicrobial activity, mechanism of action, stability, cytotoxicity, and safety of LAB CFS. Studies have shown that CFS exhibits good antibacterial and antifungal activity, strong inhibition of microorganisms in foods, and no toxicity to human cells. However, further research is needed to investigate the stability and cytotoxic effects of CFS.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Karen Y. Jattar-Santiago, Carolina Ramirez-Lopez, Paola Hernandez-Carranza, Raul Avila-Sosa, Irving I. Ruiz-Lopez, Carlos E. Ochoa-Velasco
Summary: This study evaluated the effect of different solid-to-solvent ratios, temperatures, and times on the extraction of bioactive compounds from habanero pepper. The optimal conditions for extraction were identified, and the extract showed antimicrobial and antioxidant properties.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Nutrition & Dietetics
Orietta Segura-Badilla, Ashuin Kammar-Garcia, Addi Rhode Navarro-Cruz, Jacqueline Araneda-Flores, Javier Mancilla-Galindo, Obdulia Vera-Lopez, Martin Lazcano-Hernandez, Gladys Quezada-Figueroa
Summary: As the population ages, greater attention to age-related health problems related to diet and lifestyles is needed. This study found that most older adults in a southern Chilean commune were living in vulnerable or poverty conditions, and their diet quality was in need of improvement.
Article
Biotechnology & Applied Microbiology
Miriam Toxqui-Munguia, Raul Avila-Sosa, Elsa Castaneda-Roldan, Esperanza Duarte-Escalante, Dolores Castaneda-Antonio, Gloria Leon-Tello, Ricardo Munguia-Perez
Summary: This study aimed to identify bacteria and yeasts in milk samples from dairy cattle with subclinical mastitis and evaluate their susceptibility to antimicrobials. It was found that Candida glabrata and C. krusei were the dominant yeasts, while Staphylococcus saprophyticus and S. aureus were the most common bacteria. Additionally, resistance to some commonly used antimicrobials was observed in these pathogens.
JOURNAL OF PURE AND APPLIED MICROBIOLOGY
(2022)
Review
Food Science & Technology
Raul Avila-Sosa, Guadalupe Virginia Nevarez-Moorillon, Carlos Enrique Ochoa-Velasco, Addi Rhode Navarro-Cruz, Paola Hernandez-Carranza, Teresa Soledad Cid-Perez
Summary: This review evaluates the main bioactive compounds of saffron and their relationship with its commercial quality. Saffron's commercial value is determined by the presence of carotenoid derivatives, such as crocin, crocetin, picrocrocin, and safranal. Chemometric methods, coupled with chemical markers, can be used to detect adulterated samples and determine their concentrations. Geographical origin and harvest/postharvest characteristics can affect the chemical composition and concentration of compounds in saffron. Saffron's by-products also contain various chemical compounds that add to its value as an aromatic spice.
Article
Multidisciplinary Sciences
Orietta Segura-Badilla, Ashuin Kammar-Garcia, Jeyne Mosso-Vazquez, Raul Avila-Sosa Sanchez, Carlos Ochoa-Velasco, Paola Hernandez-Carranza, Addi Rhode Navarro-Cruz
Summary: This study aimed to utilize disinfected waste banana peels to create food products, reducing waste and recovering nutrients. The results showed that waste banana peel flour can be used as a substitute for wheat flour in bakery and pasta products. These products were well-accepted by consumers and showed increased fiber and fat content.
Review
Biochemistry & Molecular Biology
Victor E. Vera-Santander, Ricardo H. Hernandez-Figueroa, Maria T. Jimenez-Munguia, Emma Mani-Lopez, Aurelio Lopez-Malo
Summary: Over the years, there has been extensive research on the use of probiotics in the medical, pharmaceutical, and food fields, showing that these microorganisms can provide health benefits. Bacterial probiotics derived from species such as Lactobacillus, Bifidobacterium, Bacillus, and Escherichia coli have gained popularity. The consumption of probiotic products has increased due to the COVID-19 pandemic, and foods with bacterial probiotics and postbiotics are believed to be healthier. This review compiles literature on the incorporation of bacterial probiotics in food and presents in vitro and in vivo studies or clinical trials demonstrating the health benefits of their metabolites and consumption of these products.
Article
Food Science & Technology
Cristina Garcia-Mosqueda, Abel Ceron-Garcia, Ma. Fabiola Leon-Galvan, Cesar Ozuna, Aurelio Lopez-Malo, Maria Elena Sosa-Morales
Summary: The study aimed to increase the biocompound content in soybean and amaranth sprouts by UV-C treatment, compared to chlorine treatment. The results showed that UV-C-treated sprouts had higher phenolics and flavonoid content. The best treatment was UV-C applied at a distance of 3 cm for 15 minutes to achieve the highest concentration of bioactive compounds.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Plant Sciences
Paola Hernandez-Carranza, Raul Avila-Sosa, Obdulia Vera-Lopez, Addi R. Navarro-Cruz, Hector Ruiz-Espinosa, Irving I. Ruiz-Lopez, Carlos E. Ochoa-Velasco
Summary: Tomato, an important fruit worldwide, is affected by stress factors. Tomato plants respond to stress through hormone involvement and reduce oxidative damage caused by stress factors through the antioxidant system. However, the impact of endogenous and/or exogenous hormones on tomato secondary metabolism is still poorly understood.
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)
