Article
Food Science & Technology
Muiz O. Akinyemi, Dominik Braun, Patrick Windisch, Benedikt Warth, Chibundu N. Ezekiel
Summary: The study assessed the mycotoxin profile in raw milk samples from different animals in Nigeria. The results showed that at least 97% of all samples contained mycotoxins, with cow milk being the most affected. It is recommended to strengthen mycotoxin mitigation measures in the dairy food chain.
Review
Thermodynamics
Karthika Pushparaj, Wen-Chao Liu, Arun Meyyazhagan, Antonio Orlacchio, Manikantan Pappusamy, Chithravel Vadivalagan, Asirvatham Alwin Robert, Vijaya Anand Arumugam, Hesam Kamyab, Jiri Jaromir Klemes, Tayebeh Khademi, Mohsen Mesbah, Shreeshivadasan Chelliapan, Balamuralikrishnan Balasubramanian
Summary: Nanotechnology plays a vital role in the food sector by enhancing food safety and quality through technologies like nano-based biosensors, improving food processing technology. Additionally, it promotes environmental sustainability through biogenic synthesis of nanoparticles and recycling of nano-based materials.
Review
Chemistry, Analytical
Lucas Vinicius de Faria, Thalles Pedrosa Lisboa, Naira da Silva Campos, Guilherme Figueira Alves, Maria Auxiliadora Costa Matos, Renato Camargo Matos, Rodrigo Alejandro Abarza Munoz
Summary: This review summarizes the state of the art of the main electrochemical sensors and biosensors, instrumental techniques, and sample preparation methods used for monitoring different classes of antibiotics in milk samples over the past five years. The importance of electrochemical techniques in analytical chemistry is highlighted for their low cost, simplicity, high sensitivity, and suitable analytical frequency.
ANALYTICA CHIMICA ACTA
(2021)
Article
Food Science & Technology
Estela Maria Dalmina, Danielle Specht Malta, Fernanda Caparica Silva, Alline Artigiani Lima Tribst, Elisandra Rigo, Darlene Cavalheiro
Summary: This study evaluated the characteristics of traditional and reduced-sodium Requeijao cremoso processed cheese made from fresh sheep milk and refrigerated milk. The storage of raw milk and the replacement of emulsifying salt were found to have impacts on the composition and texture of the cheese, as well as the sodium content in the final product.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Lucas Caldeirao, Joao Sousa, Laura C. G. Nunes, Helena T. Godoy, Jose O. Fernandes, Sara C. Cunha
Summary: This study evaluated the presence of mycotoxins and trace elements in herbs and herbal infusions commercialized in Brazil. The most common mycotoxin found was beauvericin, and the occurrence of mycotoxins in herbal infusions was 88% lesser than in raw products. The levels of legislated elements in herbs were below legal limits defined for herbal medicinal products by both European and Brazilian pharmacopeia.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Environmental Sciences
Clarisse J. de Matos, Danieli C. Schabo, Yuri M. do Nascimento, Josean F. Tavares, Edeltrudes de O. Lima, Paloma O. da Cruz, Evandro Leite de Souza, Marciane Magnani, Hemerson I. F. Magalhaes
Summary: This study investigated filamentous fungi in goat feed and quantified AFM(1) in milk samples. While all milk samples were contaminated with AFM(1) below regulatory limits, the estimated intake for one-year-old children exceeded safe levels and indicated potential health risks. The findings suggest a high priority for Brazil's risk management actions regarding contamination of goat milk with AFM(1).
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2021)
Article
Food Science & Technology
Ashraf Gaber Mohamed, Osama Abd El-Hamid Ibrahim, Walid A. M. S. Gafour, Eman S. A. Farahat
Summary: Sheep processed cheese, produced from sheep milk, showed higher levels of casein and fatty acids, better physical parameters, and improved sensory properties compared to cow processed cheese. This novel functional dairy product is suitable for elders and children, providing high nutritional value and easy marketing potential.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Environmental Sciences
Chenyue Niu, Meilin Yan, Zhiliang Yao, Jiahang Dou
Summary: Frequent use of antibiotics in cattle leads to antibiotic residues in milk, posing a threat to human health. Studies in China found seven antibiotics residues in milk, with quinolones presenting the highest health risk. The health risks of antibiotics in milk and dairy products for adults are low, but children face higher risks.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Review
Engineering, Environmental
Su-Yan Wang, Daniela D. Herrera-Balandrano, Xin-Chi Shi, Xin Chen, Feng-Quan Liu, Pedro Laborda
Summary: This study reviews the occurrence of aflatoxins in water bodies for the first time and discusses the decontamination methods. Aflatoxins have been detected in surface water, wastewater and drinking water. The sources of water contamination remain unclear and two main decontamination methods, degradation and adsorption, have been reported. Different methods show varying degrees of effectiveness, with gamma and UV irradiations, oxidoreductases and ozone being the most effective for degradation, while minerals, polyvinyl alcohol, durian peel and activated carbon are the most effective for adsorption.
Review
Food Science & Technology
Magda Carvajal-Moreno
Summary: The article summarizes the main mycotoxins in maize, their impact on human and animal health, and possible control methods in the 21st century. It discusses the prevalence of aflatoxins, their toxic effects, and describes other mycotoxins found in maize. Various control methods are outlined, including agricultural measures and the development of resistant maize types.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Mariana Kovacova, Jana Vyrostkova, Eva Dudrikova, Frantisek Zigo, Boris Semjon, Ivana Regecova
Summary: Consumption of sheep's and goat's milk and cheese is increasing, but there is still insufficient knowledge in the field of hygiene, technology and health safety of cheeses production. The study found that the month of milking influences the milk components content, while ripening time affects microbial safety and color of cheeses. The analyzed samples were deemed suitable for human consumption under applicable regulations.
APPLIED SCIENCES-BASEL
(2021)
Article
Infectious Diseases
Liming Chang, Sishi Du, Xiaojiao Wu, Jian Zhang, Zhiwei Gan
Summary: An optimized QuEChERS method was developed for simultaneous extraction of 26 antibiotics and 19 anthelmintics in whole cow milk, followed by UHPLC-MS/MS analysis. The method showed satisfactory recoveries and good precision. The study provides important information on the occurrence and levels of antibiotics and anthelmintics in cow milk samples from China.
Review
Chemistry, Applied
Mohamed A. Farag, Marie Tanios, Sara AlKarimy, Hany Ibrahim, Hania A. Guirguis
Summary: Accidental contaminants or intentionally added adulterants in milk can lead to the delivery of unhealthy and seriously hazardous products. Thorough, fast, and sensitive analytical tools are essential for monitoring milk quality and screening objectionable contaminants. Biosensors, using antibodies, aptamers, or enzymes as bio-receptors, along with optical, electrochemical, or thermometric transduction, offer innovative and efficient solutions for assessing milk quality.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2021)
Article
Food Science & Technology
Alessandro Cammerata, Rosita Marabottini, Viviana Del Frate, Enrica Allevato, Samuela Palombieri, Francesco Sestili, Silvia Rita Stazi
Summary: In this study, micronisation and air classification technologies were used to reduce organic and inorganic contaminants in durum wheat samples. The results showed that this technology is effective in manufacturing unrefined products with lower levels of contaminants.
Article
Food Science & Technology
Nayil Dinkci, Vildan Akdeniz, Ayse Sibel Akalin
Summary: The demand for goat and sheep cheese has increased due to its nutritional benefits, resulting in a large amount of whey waste being produced. This study aimed to utilize different types of whey protein concentrates (WPC) to produce functional probiotic fermented beverages enriched with 1% kiwi powder. Results showed that WPC significantly increased the protein content, acidity, and viability of probiotic bacteria in the beverages. Furthermore, WPC improved the total phenolic compound levels, antioxidant activity, and amino acid content in the beverages. Among the different WPC sources, goat WPC produced the highest quality beverages with the highest viability of probiotic bacteria and essential amino acids. Hence, the production of functional probiotic beverages using goat WPC shows promise in dairy technology.
Article
Food Science & Technology
Carmen C. Licon, Armando Moro, Celia M. Libran, Ana M. Molina, Amaya Zalacain, M. Isabel Berruga, Manuel Carmona
Article
Agriculture, Dairy & Animal Science
J. A. de la Vara, M. Berruga, M. P. Serrano, E. L. Cano, A. Garcia, T. Landete-Castillejos, L. Gallego, A. Arguello, M. Carmona, A. Molina
JOURNAL OF DAIRY SCIENCE
(2020)
Article
Agriculture, Dairy & Animal Science
Maria Isabel Berruga, Juan Angel de la Vara, Carmen C. Licon, Ana Isabel Garzon, Andres Jose Garcia, Manuel Carmona, Louis Chonco, Ana Molina
Summary: Red deer milk is rich in fat and proteins, with potential benefits for the dairy industry due to its high nutritional value and digestibility. A study of red deer milk over an 18-week lactation period revealed changes in its physical and microbiological properties, demonstrating its potential for the production of dairy products.
Article
Food Science & Technology
Nuria Munoz-Tebar, Ana Molina, Manuel Carmona, Maria Isabel Berruga
Summary: A biodegradable film was successfully prepared from mucilage extracted from defatted chia flour in this study, showing better visible light barriers and mechanical properties compared to films made with whole seeds. The results suggest that defatted chia flour can be utilized in producing edible films with improved quality characteristics.
Article
Food Science & Technology
Nuria Munoz-Tebar, Emilio J. Gonzalez-Navarro, Teresa Maria Lopez-Diaz, Jesus A. Santos, Gonzalo Ortiz de Elguea-Culebras, M. Mercedes Garcia-Martinez, Ana Molina, Manuel Carmona, Maria Isabel Berruga
Summary: The antifungal and antioxidant activity of essential oils and ethanolic extracts from distilled solid by-products from aromatic plants were assessed against fungi strains isolated from sheep cheese. Oregano, savory, and tarragon essential oils showed significant antifungal activity, while ethanolic extracts did not show antifungal activity but displayed great potential as antioxidants. The identification of new molds in cheese and the use of aromatic plants in controlling fungal spoilage could offer a sustainable alternative to chemical preservatives in the agri-food industry.
Article
Biochemistry & Molecular Biology
Nuria Munoz-Tebar, Manuel Carmona, Gonzalo Ortiz de Elguea-Culebras, Ana Molina, Maria Isabel Berruga
Summary: Films made with defatted chia seed mucilage and incorporated with oregano and savory essential oils were evaluated for their physical, optical, mechanical, and antifungal properties. The type of essential oil had a significant effect on light transmittance, color difference, and antifungal activity. Increasing concentrations of essential oils led to a decrease in tensile strength and elongation at break. The addition of essential oils improved the antifungal properties of the films.
Article
Food Science & Technology
Marta Avila, Carmen Sanchez, Javier Calzada, Melinda J. Mayer, M. Isabel Berruga, Teresa M. Lopez-Diaz, Arjan Narbad, Sonia Garde
Summary: This study identified and characterized new lytic phages that can effectively control Clostridium tyrobutyricum in cheese. These phages had a high host range and quality lysis, and their addition to cheese production and ripening did not affect cheese quality. The phages delayed the appearance of late blowing symptoms caused by C. tyrobutyricum.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Nuria Munoz-Tebar, Lydia Ong, Charitha J. Gamlath, Bhagya S. Yatipanthalawa, Muthupandian Ashokkumar, Sally L. Gras, Maria Isabel Berruga, Gregory J. O. Martin
Summary: This study investigated the incorporation of Nannochloropsis salina into renneted dairy gels and curd. The presence of whole and ruptured microalgal cells did not affect the cleavage of kappa-casein macropeptide by the rennet enzyme. However, the insoluble components of ruptured cells hindered gelation by interfering with the interactions between renneted casein micelles. Confocal imaging revealed that whole cells were evenly distributed in the protein network of the gels and cooked curd, whereas ruptured algae formed large aggregates that altered the protein matrix. The study also found that the beneficial omega-3 fatty acid EPA was incorporated into the curds when whole microalgal cells were used, but only a small amount of EPA was retained when ruptured cells were used. Soluble algal debris did not affect gelation, but EPA was not retained in the curd.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Agriculture, Dairy & Animal Science
Emilio Jose Gonzalez-Navarro, Maria Carmen Beltran, Maria Pilar Molina, Francisco Javier Perez-Barberia, Ana Molina, Maria Isabel Berruga
Summary: The study demonstrates that fermented goat colostrum can produce yogurt-type products with high consumer acceptance, showing advantages in most quality parameters and receiving favorable ratings in sensory evaluation.
Article
Biotechnology & Applied Microbiology
Marta Avila, Javier Calzada, Nuria Munoz-Tebar, Carmen Sanchez, Gonzalo Ortiz de Elguea-Culebras, Manuel Carmona, Ana Molina, M. Isabel Berruga, Sonia Garde
Summary: The study aimed to select aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent late blowing defect (LBD) of cheese caused by Clostridium spp. EEs were found to be more effective than EOs in inhibiting dairy-borne Clostridium spp. in vitro. Four EEs (savory, hyssop, lavender, and tarragon) with the lowest minimal inhibitory concentration against Clostridium tyrobutyricum were selected to study their prevention of LBD in cheese. Among them, savory and lavender EEs delayed LBD by 2 weeks, while tarragon EE, with the highest content of caffeic acid and antimicrobial terpenes, showed the best efficacy in inhibiting Clostridium and reducing LBD symptoms in cheese.
