Article
Food Science & Technology
Paola Dolci, Barbara Letizia Ingegno, Elena Mangia, Daniela Ghirardello, Lucia Zaquini, Selena Costarelli, Luciana Tavella, Sylvain Perrot, Bert Candaele, Olivier Bagarri, Elena Cerutti, Giuseppe Zeppa
Summary: This study evaluated the sanitization efficacy of gaseous ozone and electrolyzed water on lemon balm. The results showed that electrolyzed water treatment significantly reduced bacteria and molds, but was less efficient in sanitizing certain beetles compared to gaseous ozone. Additionally, electrolyzed water treatment had minimal impact on the sensory quality and compositional properties of the product.
Article
Food Science & Technology
Henry M. Nascimento, Leonardo do Prado-Silva, Luciana R. Brandao, Ramon P. Brexo, Antonio A. Camara, Carlos A. Rosa, Anderson S. Sant'Ana
Summary: This study evaluated the occurrence and diversity of yeasts in frozen concentrated orange juice (FCOJ) and their resistance to peracetic acid. The results showed a wide variety of yeasts present in FCOJ samples, with some strains exhibiting high resistance to peracetic acid concentrations. These findings are important for ensuring the quality of orange juice and reducing the risk of yeast contamination during transportation and storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Abiodun D. Ogunniyi, Sangay Tenzin, Sergio Ferro, Henrietta Venter, Hongfei Pi, Tony Amorico, Permal Deo, Darren J. Trott
Summary: This study compared the efficacy of pH-neutral electrolyzed oxidizing water with peroxyacetic acid-based sanitizer in reducing microbial load on post-harvest baby spinach leaves and found that ECAS at 50 ppm and 85 ppm significantly reduced bacterial load similar to 50 ppm of Ecolab Tsunami 100, with no obvious detrimental effects on plant leaf appearance.
Article
Food Science & Technology
Ahmet Gorguc, Esra Gencdag, Fulya Okuroglu, Fatih Mehmet Yilmaz, H. Halil Biyik, Senem Ozturk Kose, Seda Ersus
Summary: Microbial contamination poses a serious threat to the global trade of dried figs, leading to economic losses and various issues at customs gates. In this study, sanitation treatments using ultrasound, peroxyacetic acid, and sodium chloride were tested on dried figs, with the combination of ultrasound and peroxyacetic acid showing the most effective microbial decontamination. Triple combinations of treatments were found to be the most efficient, requiring less power and lower concentrations of chemicals for effective decontamination.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Lin Zhao, Huixin Li, Ke Wang, Xuan Li, Chenxi Guo, Hongshun Yang
Summary: This study investigated the effects of a combination of acidic electrolysed water (AEW) and levulinic acid (LA) on organic strawberries. The results showed that this combination method reduced the natural microbiota of strawberries and kept the levels of harmful bacteria below the detection limit. Additionally, it did not significantly affect the physicochemical qualities of the strawberries.
Article
Nanoscience & Nanotechnology
Karolina Szafranska, Tanja Neuman, Zbigniew Baster, Zenon Rajfur, Oskar Szelest, Christopher Holte, Agata Kubisiak, Edyta Kus, Deanna L. Wolfson, Stefan Chlopicki, Balpreet S. Ahluwalia, Malgorzata Lekka, Marek Szymonski, Peter McCourt, Bartlomiej Zapotoczny
Summary: In this study, different types of microscopy techniques were compared to analyze fenestrations in liver sinusoidal endothelial cells (LSEC). Sample dehydration was found to alter fenestration diameters, and a combination of atomic force microscopy (AFM) with conventional microscopy was proposed to observe cell dynamics and obtain chemical information more effectively.
Review
Food Science & Technology
Leqian Zhao, Natalia Kristi, Zhiyi Ye
Summary: The increasing demand for higher food safety due to fast-growing human population and awareness of healthy lifestyles has led to the application of atomic force microscopy (AFM) in food preservation research. AFM provides comprehensive information on spoilage evaluation and preservation technology development, allowing for further elucidation of mechanisms involved in food quality loss. Additionally, AFM is capable of exploring enzyme and microbial activities affecting the quality of food products during storage, offering versatile functions and high-throughput outcomes to overcome spoilage issues in food preservation. Further research and development of AFM are necessary to address integrated problems in food preservation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Da -Young Jee, Jae -Won Ha
Summary: The study aimed to evaluate the synergistic antimicrobial efficacy of a combination of tap water-based neutral electrolyzed water (TNEW) and lactic acid (LA) against foodborne pathogens on stainless steel. The results showed that simultaneous treatment with TNEW and 0.1% LA resulted in significant reductions in Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. Mechanistic investigations revealed that the synergistic antibacterial effect was due to reactive oxygen species production, cell membrane damage, DNA damage, and inactivation of intracellular enzymes.
Article
Food Science & Technology
Patricia G. Lima, Cleverson D. T. Freitas, Jose T. A. Oliveira, Nilton A. S. Neto, Jackson L. Amaral, Ayrles F. B. Silva, Jeanlex S. Sousa, Octavio L. Franco, Pedro F. N. Souza
Summary: Fungal contamination is a major cause of food spoilage, with Penicillium digitatum being a key player. Synthetic antimicrobial peptides were found to effectively inhibit the growth of P. digitatum by targeting the fungal membrane and inducing high levels of reactive oxygen species. Three peptides (PepGAT, PepKAA, and Mo-CBP3-PepI) showed promise as potential new food preservatives to control P. digitatum infection in fruits.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Zhiming Guo, Ping Chen, Nermeen Yosri, Quansheng Chen, Hesham R. Elseedi, Xiaobo Zou, Hongshun Yang
Summary: This review discusses recent advances in the detection of heavy metals in food and agricultural products using surface-enhanced Raman spectroscopy (SERS). The article covers the basic principles of SERS, advances in heavy metals detection, and the potential of combining chemometrics and multivariate analysis with SERS. The findings suggest that SERS is a powerful and promising technique for the detection of heavy metals.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Hua Ye, Zhixin Yang, Imran Mahmood Khan, Sobia Niazi, Yuanxin Guo, Zhouping Wang, Hongshun Yang
Summary: Antibiotic contamination is a global issue and there is a need for sensitive, specific and simple technology for antibiotic detection. Biosensors based on split aptamers have gained extensive attention due to their higher sensitivity, lower cost, false positive/negative avoidance and flexibility in sensor design. However, the acquisition and mechanism of splitting antibiotic aptamers are still unknown.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Editorial Material
Food Science & Technology
Hua-Min Liu, Chong Liu, Hong-Shun Yang, Sen Ma
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Zhanming Li, Zhongyang Ren, Lin Zhao, Lin Chen, Yue Yu, Dongxu Wang, Xuejin Mao, Guangtian Cao, Zhenlei Zhao, Hongshun Yang
Summary: Advances have been made in understanding the biological effects of dietary flavonoids and flavonoid-rich foods. The role of gut microbiota in their metabolism and health benefits is still unclear. In this study, we explored the types of dietary flavonoids, their low bioaccessibility and metabolic characteristics, the role of gut microbiota in regulation, and the crosstalk between regulation mechanisms. The findings offer new research directions and trends in the development of flavonoid-rich food products.
Article
Food Science & Technology
Xiaowei Lou, Yaowen Hai, Yi Le, Xinli Ran, Hongshun Yang
Summary: This study identified the main enzymes and metabolites of S. baltica, a common spoilage organism, and investigated their relationship with spoilage activity. The findings provide valuable information for understanding and controlling the spoilage process in seafood.
Article
Chemistry, Applied
Yuzhu Mao, Min Huang, Jiapei Bi, Duowen Sun, Hongliang Li, Hongshun Yang
Summary: This research investigates the effects of kappa-carrageenan on the structure, interaction, and rheological characteristics of egg white ovalbumin before and after heating. The results show that electrostatic interaction formed between kappa-C and OVA, resulting in the formation of strong aggregates and enhanced rheological properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yun He, Isaac Kang Xing Yeo, Chenxi Guo, Yi Kai, Yuyun Lu, Hongshun Yang
Summary: It has been discovered that slightly acid electrolysed water (SAEW) can delay enzymatic browning and melanin formation in food. Through various spectroscopic methods, it was determined that SAEW inhibits PPO through a reversible mixed-type inhibition mode of HOCl as the main component. The interaction between HOCl and PPO was driven by hydrogen bonds.
Article
Chemistry, Applied
Zhou Lu, Yi Liu, Yi En Jayne Lee, Andrew Chan, Pin-Rou Lee, Hongshun Yang
Summary: This study investigated the gelling mechanisms of plant-based eggs modified with different starches. The results showed that potato starch had better interactions with proteins compared to corn starch and glutinous rice starch, resulting in a texture and specific volume of the plant-based omelet that closely matched those of an egg omelet. This was confirmed by metabolomics with nuclear magnetic resonance.
Article
Chemistry, Applied
Xiaowei Lou, Xiaokang Wen, Leijian Chen, Weichen Shu, Yue Wang, Tung Thanh Hoang, Hongshun Yang
Summary: This study examined the role of S. baltica in fish spoilage by testing the texture, rheology, protein patterns, and volatile compounds of golden pomfret inoculated with S. baltica during storage. The findings showed that S. baltica decreased the hardness of fish sticks, decomposed myosin heavy chains, myosin-binding protein C, and actin, and generated volatile spoilage markers. These results provide insights into controlling bacterial spoilage of seafood.
Article
Food Science & Technology
Yun He, Zhangyue Xie, Yuren Xu, Chenxi Guo, Xue Zhao, Hongshun Yang
Summary: The study found that slightly acid electrolyzed water (SAEW) ice is effective in preserving shrimp quality and inhibiting bacterial growth. Additionally, SAEW ice maintains the contents of umami and sweetness-related amino acids in shrimp, while inhibiting the accumulation of undesirable spoilage-related markers. By regulating spoilage metabolites, SAEW ice controls the quality of seafood.
Article
Chemistry, Applied
Zhou Lu, Pin-Rou Lee, Hongshun Yang
Summary: This study aimed to elucidate the foaming mechanisms in plant-based egg analogues modified by different amounts of hydroxypropyl methylcellulose (HPMC). It was found that adding 1.5% HPMC to plant-based egg analogues improved the foaming capacity and stability by accelerating protein and lipid adsorption. Samples with less HPMC did not have fast molecular adsorption, while samples with more HPMC exhibited HPMC-dominated interface, reducing foaming properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zhou Lu, Pin-Rou Lee, Hongshun Yang
Summary: Protein-polysaccharide interactions play a crucial role in the development of plant-based food products. This study investigated the effects of kappa-carrageenan (KC) on the gelling behaviors, viscoelastic properties, molecular interactions, and microstructures of the soy protein isolate (SPI)/KC complex gels. The results showed that increasing the SPI/KC ratio prolonged the gelling process and strengthened the complex gels, but excessive KC over-compacted the gel. The study deepened the understanding of SPI-KC interactions and provided theoretical support for the industrial applications of SPI/KC complexes in plant-based foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lin Zhao, Ming-Hsu Chen, Xuezhi Bi, Juan Du
Summary: The study aimed to modify the physicochemical properties of plant-based proteins using microbial transglutaminase (MTG) and investigate its effects on protein structure and digestion. MTG treatment significantly increased water holding capacity and decreased oil holding capacity of the protein blend. It also resulted in stronger and more elastic gels with lower gel point temperature. The application of MTG led to protein-protein interactions and the formation of a more ordered structure with better thermal stability. In vitro digestion showed changes in amino acid release in the digests of the MTG-treated protein blend. Overall, MTG can be used to develop innovative food products with modified functionalities and unique digestion characteristics.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Xinli Ran, Dingsong Lin, Lingjie Zheng, Yifan Li, Hongshun Yang
Summary: The mass and heat transfer of a plant-based fishball alternative (PFB) during frying were studied. The effective moisture and thermal diffusivity of PFB were higher in deep-fat frying (DF) than in air frying (AF), indicating a more effective transfer of moisture and heat in DF. The oil uptake of DF-PFB was significantly higher than fishball (FB), while AF reduced the oil uptake of PFB considerably. PFB had a similar trend for texture development to FB, but DF induced a larger color difference and rougher structure in PFB, causing more oil absorption.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
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
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
