Article
Acoustics
Jiayi Wang, Yangyang Zhang, Yougui Yu, Zhaoxia Wu, Hongbin Wang
Summary: The study showed that 2% lactic acid combined with 8 ppm ozone effectively reduced bacterial levels and maintained quality during storage. Additionally, treatment with lactic acid and ozone led to increased levels of specific phenolic compounds responsible for phenylpropanoid synthesis.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Siti Zaharah Rosli, Mohd Adzahan Noranizan, Son Radu, Roselina Karim, Noraniza Mohd Adzahan, Rana Muhammad Aadil, Pei Chen Koh
Summary: Washing pennywort with acidic and alkaline electrolyzed water can reduce microbial count while preserving its physicochemical and sensory properties. In sensory evaluation, all sanitizer solutions were accepted by the panelists with a score greater than 5, except for washing with acetic acid.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Horticulture
Monica Maria de Almeida Lopes, Helder Horacio de Lucena, Marcia Regia Souza da Silveira, Deborah dos Santos Garruti, Terezinha Feitosa Machado, Fernando Antonio Souza de Aragao, Ebenezer de Oliveira Silva
Summary: This study found that neutral electrolyzed water (NEW) can be used as a disinfectant for treating fresh-cut mangoes, effectively controlling microbiology while preserving quality and nutritional components. In terms of sensory aspects, NEW at 150 mg L-1 showed similar acceptability to commercial chlorine and even lower off-flavor intensity.
SCIENTIA HORTICULTURAE
(2021)
Article
Horticulture
Kanlaya Sripong, Apiradee Uthairatanakij, Pongphen Jitareerat
Summary: The study investigated the effect of gaseous ozone on reducing microbial contamination and maintaining the shelf life of fresh-cut durian. Results showed that ozone at 900 mg L-1 was the most effective in reducing microbial contamination.
SCIENTIA HORTICULTURAE
(2022)
Review
Horticulture
Rey David Iturralde-Garcia, Francisco Javier Cinco-Moroyoqui, Oliviert Martinez-Cruz, Saul Ruiz-Cruz, Francisco Javier Wong-Corral, Jesus Borboa-Flores, Yaeel Isbeth Cornejo-Ramirez, Ariadna Thalia Bernal-Mercado, Carmen Lizette Del-Toro-Sanchez
Summary: This review explores the deterioration mechanisms of fresh-cut fruits from various perspectives and discusses the benefits and disadvantages of different emerging technologies for preservation, such as active packaging, natural preservatives, and physical treatments.
Article
Economics
Xiao Dong
Summary: This study finds empirical evidence that retailers utilize the quality attribute of baby-cut carrots to engage in quality-based price discrimination. The introduction of high-quality substitutes, such as pre-cut and pre-processed versions of fresh produce, increases retail profits with minimal impact on consumer surplus under this discriminatory pricing strategy.
APPLIED ECONOMICS LETTERS
(2023)
Article
Food Science & Technology
Chenghui Liu, Chen Chen, Aili Jiang, Yanhui Zhang, Qiqi Zhao, Wenzhong Hu
Summary: The influence of aqueous ozone treatment on fresh-cut cabbage during storage was evaluated, showing significant inhibitory effects on microbial growth. The treatment also reduced ethylene production and improved overall quality. Furthermore, it effectively removed pesticide residues from cabbage, making it a cost-effective method for enhancing storability.
FOOD SCIENCE & NUTRITION
(2021)
Review
Food Science & Technology
Xuetong Fan, Wenli Wang
Summary: This review summarizes the impact of nonthermal physical intervention technologies on the quality of fresh produce, including ionizing radiation, UV and pulsed light, ultrasound, high hydrostatic pressure, and cold plasma. These technologies can cause quality damage, such as tissue softening, browning, and loss of nutrients. However, there is a lack of sufficient quality assessment studies, particularly in terms of sensory evaluations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Chen Li, Shan Wang, Jiayi Wang, Zhaohui Wu, Yaping Xu, Zhaoxia Wu
Summary: This study found that ozone treatment can effectively preserve the quality of fresh-cut pitaya fruit by controlling microbial growth, preventing weight loss and softening, and improving soluble solids and titratable acids content. Ozone also induces the accumulation of phenolic compounds, which are positively correlated with antioxidant activity.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Gabriella Mendes-Oliveira, Yaguang Luo, Bin Zhou, Ganyu Gu, Zi Teng, Samantha Bolten, Eunhee Park, Daniel Pearlstein, Ellen R. Turner, Patricia D. Millner, Xiangwu Nou
Summary: This study evaluated the effects of a process aid on the concentrations of Escherichia coli and Listeria monocytogenes on lettuce and the sensory and quality attributes of fresh-cut iceberg lettuce. The results showed that the process aid effectively reduced the pathogens' concentrations and improved the washing efficacy of the lettuce. The residue of the process aid did not impact microbial survival and the quality of the lettuce.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Chemistry, Applied
Nida Firdous, Farid Moradinezhad, Fatima Farooq, Maryam Dorostkar
Summary: With the growing world population, the demand for food is also increasing. However, many countries lack suitable and economical postharvest preservation techniques to minimize losses. To ensure food security, it is important to adopt innovative preservation techniques and ensure advanced production and distribution systems to meet the demand for fresh produce worldwide.
Article
Food Science & Technology
Chen Li, Shan Wang, Jiaqi Tao, Jiayi Wang, Zhaoxia Wu
Summary: This study evaluated the effect of ozone on the quality parameters of fresh-cut pitaya and found that most quality attributes were well preserved following ozone treatment. The study also showed the change in quality parameters during food production and storage. Kinetic data provided a powerful tool for controlling storage, ensuring good nutritional value, and sensory quality.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Myung-Ji Kim, Chan-Ick Cheigh
Summary: The microbiological contamination of fresh-cut produce in Korea was evaluated in this study, revealing the presence of bacteria such as E. coli, S. aureus, and B. cereus. Some samples had high bacterial counts and should be implemented with strict control measures.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Heyao Yu, Zhihong Lin, Michael S. Lin, Jack A. Neal, Sujata A. Sirsat
Summary: Previous studies have identified three factors that influence the safety of fresh-cut produce from farm to fork: post-harvest practices in processing facilities, employees' handling practices in retail facilities, and consumers' handling practices in domestic kitchens or cooking facilities. However, there is limited research on consumers' food safety knowledge, risk perceptions, and handling practices related to fresh-cut produce. To address this gap, a nationwide survey was conducted to assess U.S. consumers' knowledge, practices, and risk perception regarding fresh-cut produce, as well as to investigate factors influencing consumers' food safety practices. The results revealed that consumers lack knowledge and safe handling practices for storage, surface cleaning and sanitizing, and time and temperature control of fresh-cut produce. Male and millennial consumers exhibited lower levels of safe handling practices. Additionally, there was a significant interaction between food safety knowledge and risk perception, indicating that high levels of risk perception can facilitate the transfer of food safety knowledge into practice. These findings can inform the development of targeted consumer food safety education tools.
Review
Chemistry, Multidisciplinary
Sergio Nogales-Delgado
Summary: This study focuses on the action of PPO in minimally processed fruits and vegetables, emphasizing the importance of conservation techniques in inhibiting PPO activity. Besides traditional methods, further research is needed on new technologies such as irradiation and their impact on PPO.
APPLIED SCIENCES-BASEL
(2021)
Article
Engineering, Environmental
Raouf Aslam, Mohammed Shafiq Alam, Preetinder Kaur
Summary: This study compared the sanitizing effects of aqueous ozone, 100 ppm chlorine and water washing treatments on cut onion slices, finding that aqueous ozone treatment had a longer shelf life at ambient temperatures, while chlorine treatment had a longer shelf life under refrigerated conditions. Additionally, it was observed that optimized conditions of aqueous ozone were competitive in sanitizing efficiency compared to 100 ppm chlorine.
OZONE-SCIENCE & ENGINEERING
(2022)
Review
Food Science & Technology
Raouf Aslam, Mohammed Shafiq Alam, Jaspreet Kaur, Afthab Saeed Panayampadan, Owias Iqbal Dar, Anjineyulu Kothakota, Ravi Pandiselvam
Summary: As the demand for high quality and safe food products continues to rise, the food processing industry is seeking novel technologies that are cost-effective, rapid, and more efficient than traditional methods. Ultrasound technology in particular is well-known for enhancing heat and mass transfer rates, providing high-quality end products in a fraction of the time and energy compared to conventional methods.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Engineering, Environmental
Raouf Aslam, Mohammed Shafiq Alam, R. Pandiselvam
Summary: The study aimed to design and develop an ozonation treatment system for the sanitization of fresh produce before storage. Various application methods and parameters were tested to optimize the sanitization process, with splashing method at 5 ppm ozone concentration proving to be the most effective. For cut onion slices, splashing with 5 ppm ozone concentration for 8 minutes and an aqueous pH of 3.01 yielded the best sanitization results.
OZONE-SCIENCE & ENGINEERING
(2022)
Review
Biotechnology & Applied Microbiology
Owias Iqbal Dar, Aslam Raouf, Pan Deng, Sharma Sunil, Andotra Megha, Arvinder Kaur, Ai-Qun Jia, Caterina Faggio
Summary: This article summarizes the presence and degradation process of triclosan in the environment, as well as its toxicity and accumulation effects on aquatic organisms. Due to the widespread use of triclosan and its potential toxicity at lethal concentrations, its use and disposal need to be regulated.
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2022)
Article
Environmental Sciences
Owias Iqbal Dar, Raouf Aslam, Sunil Sharma, Ai-Qun Jia, Arvinder Kaur, Caterina Faggio
Summary: This study investigated the effects of triclosan on fish embryos and found that it can alter the free amino acids and protein structures of fish, leading to changes in their secondary structures.
ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY
(2022)
Article
Food Science & Technology
Afthab Saeed Panayampadan, Mohammed Shafiq Alam, Raouf Aslam, Satish Kumar Gupta, Gagandeep Kaur Sidhu
Summary: This study focuses on the effects of alternating magnetic fields on the freezing process of guava. The results suggest that the application of magnetic fields during freezing improves the freezing characteristics of guava, leading to shorter freezing time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Afthab Saeed Panayampadan, Mohammed Shafiq Alam, Raouf Aslam, Jaspreet Kaur
Summary: The growth of the functional food market has been driven by increased promotion and consumer awareness of healthy eating and lifestyle. Vacuum impregnation (VI) technology provides a non-destructive method to introduce specific solutions into food matrices, resulting in tailored foods with specific nutritional and functional needs. However, limited understanding of the structural characteristics and interactions of incorporated components, as well as non-optimized process variables, have restricted the wide adaptability of this technology.
FOOD ENGINEERING REVIEWS
(2022)
Article
Engineering, Chemical
Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam
Summary: This study investigated the influence of sonication on the quality of guava juice and found that ultrasound processing can significantly improve color, antioxidant properties, and microbial inactivation, while reducing non-enzymatic browning. Ultrasound treatment also increased the content of ascorbic acid and total phenolics. Overall, ultrasound processing is a practical choice for fruit juice processing, particularly for guava juice production.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Review
Food Science & Technology
R. Pandiselvam, Arashdeep Singh, Sofia Agriopoulou, Monika Sachadyn-Krol, Raouf Aslam, Clara Mariana Goncalves Lima, Anandu Chandra Khanashyam, Anjineyulu Kothakota, Orhan Atakan, Manoj Kumar, S. K. Mathanghi, Amin Mousavi Khaneghah
Summary: Ozone treatment has the potential to improve the textural properties of food, but the processing parameters need to be optimized for each product to alleviate the negative effect on food texture.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Acoustics
R. Pandiselvam, Alev Yuksel Aydar, Naciye Kutlu, Raouf Aslam, Prashant Sahni, Swati Mitharwal, Mohsen Gavahian, Manoj Kumar, Antonio Raposo, Sunghoon Yoo, Heesup Han, Anjineyulu Kothakota
Summary: Ultrasound pre-treatment is a promising method to improve the efficiency and quality of food drying. It enhances moisture diffusion and reduces barriers to water migration by creating microchannels in the food tissue.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Acoustics
Raouf Aslam, Mohammed Shafiq Alam, Asgar Ali, Yang Tao, Sivakumar Manickam
Summary: This study investigated the use of non-thermal, high-intensity ultrasound for the inactivation of polyphenol oxidase (PPO) and peroxidase (POD) in fresh Indian Gooseberry juice. The results showed that ultrasound resulted in significant inactivation of PPO and POD enzymes. The optimized conditions led to improved biochemical attributes in the juice.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Muktabai Dinesh Wagh, Mohammed Shafiq Alam, Raouf Aslam
Summary: The study investigated the use of vacuum impregnation with ascorbic acid and calcium lactate to improve the physicochemical quality of mushrooms. The experimental design included four independent variables: solution temperature, salt concentration, vacuum pressure, and immersion time. The results showed that increasing the vacuum pressure led to higher ascorbic acid content in the mushrooms, while calcium lactate helped preserve the texture during storage. The optimized conditions for vacuum impregnation were determined, and the vacuum impregnated mushrooms exhibited improved firmness, soluble solids, and ascorbic acid content compared to the control group.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Review
Food Science & Technology
Raouf Aslam, Sajeev Rattan Sharma, Jaspreet Kaur, Afthab Saeed Panayampadan, Owias Iqbal Dar
Summary: Food safety and authenticity are major concerns for consumers worldwide. To combat economically motivated food fraud, there is a growing demand for more sensitive and accurate methods of detecting deliberate adulteration. This review article provides an overview of the current state of adulterated foods, common adulterants, and non-destructive detection methods.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Acoustics
Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam, Surekha Bhatia
Summary: This study investigates the application of thermosonication processing in guava juice. The results show that thermosonication treatment can ensure microbiological and enzymatic safety, improve quality attributes, and retain nutritional content in guava juice.
ULTRASONICS SONOCHEMISTRY
(2023)
