Article
Chemistry, Physical
Fidelis C. K. Ocloo, Victoria Appiah, Benedicta Asantewaa, Enoch T. Quayson
Summary: This study found that gamma irradiation can significantly reduce the microbial load of Roselle calyx powder, and doses of 8 and 10 kGy completely eliminate microorganisms in the samples.
RADIATION PHYSICS AND CHEMISTRY
(2023)
Article
Food Science & Technology
Feifei Zhou, Zhen Zhu, Chenlong Wang, Siyao Zhao, Shuting Han, Likun Chen, Yi Ding, Chao Liao, Xiran Li, Yan Xu, Yuanxia Chen, Jie Yang, Saikun Pan, Wenbin Wang, Lingzhao Wang, Luxin Wang
Summary: This study revealed the main origins of microorganisms in roasted seaweed snacks. Dried laver had the highest levels of aerobic plate counts, while crushed pumpkin seeds and almond flakes had higher coliform and mold counts. The roasting process reduced the microbial loads in seaweed snacks. The microbiota of roasted seaweed snacks was closely correlated with that of dried laver.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Public, Environmental & Occupational Health
Keiko Wada, Michiko Tsuji, Kozue Nakamura, Shino Oba, Sakiko Nishizawa, Keiko Yamamoto, Kaori Watanabe, Kyoko Ando, Chisato Nagata
Summary: The study showed that seaweed intake may lower diastolic blood pressure levels in boys, potentially preventing childhood hypertension. However, no significant effects of seaweed intake on blood pressure changes were found in girls.
JOURNAL OF EPIDEMIOLOGY
(2021)
Article
Food Science & Technology
Naleene Balakrishnan, Salma Mohamad Yusop, Irman Abdul Rahman, Eqbal Dauqan, Aminah Abdullah
Summary: Dried chilli is a highly traded spice known for its natural flavor and color, rich nutrients, and medicinal benefits. However, the proliferation of unwanted microorganisms during dehydration and storage is a concern. Food irradiation, particularly using gamma radiation, is gaining attention as an effective sanitation treatment to eliminate pathogens and preserve the quality and safety of dried chilli.
Article
Chemistry, Physical
Youyan Song, Heping Zhao, Yingzhu Zi, Jianbei Qiu, Zhiguo Song, Xue Bai, Jiayan Liao, Zhengwen Yang
Summary: Researchers have successfully prepared a white Ba3MgSi2O8:Mn2+ photochromic phosphor that exhibits white-to-orange color change and good persistent radioluminescence in response to X-ray radiation. The phosphor also shows accelerated bleaching and recovery after UV light stimulation. This flexible film based on Ba3MgSi2O8:Mn2+ displays simultaneous reversible photochromism and recoverable persistent luminescence, providing dual-mode X-ray imaging and detection capabilities, as well as good reproducibility and read/write erasability. This study suggests that combining X-ray-induced photochromism and persistent radioluminescence in a single material is a promising approach for designing advanced photonic materials for information security, cryptography, and smart anti-counterfeiting applications.
ACS ENERGY LETTERS
(2023)
Article
Biology
Kivaandra Dayaa Rao Ramarao, Chandran Somasundram, Zuliana Razali, Wijenthiran Kunasekaran, Tan Li Jin
Summary: The recent COVID-19 pandemic has caused significant postharvest losses for fresh produce. This study explored the drying of Moringa oleifera leaves using a low-cost prototype convective-air dryer and compared it with conventional drying methods. The results showed that the dried samples had higher antioxidant properties and lower microbial loads, indicating their potential for commercialization as a bio-friendly sanitizer.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Article
Food Science & Technology
Xinyao Wei, Tushar Verma, Sibel Irmak, Jeyamkondan Subbiah
Summary: The study found that diluting and column chromatography purification of aflatoxin solutions treated with urease at pH 4 can better degrade the aflatoxin, reduce color and acidity changes, and have a good degradation effect on ochratoxin.
Article
Biochemistry & Molecular Biology
Katarzyna Rajkowska, Anna Otlewska, Natalia Broncel, Alina Kunicka-Styczynska
Summary: This study compares the microbial diversity and content of bioactive compounds in dried goji berries available on the Polish market to those of the most highly valued goji berries from the Ningxia region in China. The content of phenols, flavonoids, and carotenoids were determined, as well as the antioxidant capacities of the fruits. The highest quality was demonstrated by naturally dried fruits from the Ningxia region. These berries were characterized by a high content of polyphenols and high antioxidant activity, as well as high microbial quality. The lowest antioxidant capacity was shown by goji berries cultivated in Poland. However, they contained a high amount of carotenoids. The highest microbial contamination was found in the goji berries available in Poland (>10(6) CFU/g), which is important in terms of consumer safety. Despite the widely accepted benefits of consuming goji berries, both the country of cultivation and the preservation method may influence their composition, bioactivity, and microbial quality.
Article
Microbiology
Paloma Troyano-Hernaez, Pedro Herrador, Francisco Gea, Beatriz Romero-Hernandez, Gabriel Reina, Agustin Albillos, Juan Carlos Galan, Africa Holguin
Summary: This study evaluated the performance of dried blood and plasma samples in the diagnosis of hepatitis C virus (HCV). The results showed that dried samples had 100% sensitivity and specificity in HCV RNA quantification, and maintained a high correlation for up to 3 months of storage. Additionally, dried samples could be used for HCV core antigen detection and sensitivity could be increased by adjusting cut-off values.
MICROBIOLOGY SPECTRUM
(2023)
Article
Microbiology
Paloma Troyano-Hernaez, Pedro Herrador, Francisco Gea, Beatriz Romero-Hernandez, Gabriel Reina, Agustin Albillos, Juan Carlos Galan, Africa Holguin
Summary: The use of dried blood and plasma samples is an effective alternative for hepatitis C virus diagnosis and quantification. These samples show high sensitivity and specificity for up to 3 months of storage, with dried plasma samples being more reliable for shorter storage times. Dried blood samples can also be used for HCV core antigen detection, with increased sensitivity when adjusting cut-off values.
MICROBIOLOGY SPECTRUM
(2023)
Article
Food Science & Technology
Xiaoxi Chen, Qing Chen, Yaxin Liu, Bin Liu, Xubo Zhao, Xuchang Duan
Summary: Spoilage caused by microbial contamination in traditional frosting and artificial frosting of dried persimmon fruits was studied, revealing different dynamics of bacteria and fungi structure. Pulsed light treatment significantly decreased the amounts of dominant microorganisms, effectively overcoming packaging expansion and mildew formation issues.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Md. Hasan Al Banna, Md. Sazedul Hoque, Fatima Tamanna, Md. Mahmudul Hasan, Pronoy Mondal, Md. Belal Hossain, Suprakash Chakma, Mst. Niloy Jaman, Md. Abu Tareq, Md Shafiqul Islam Khan
Summary: This study evaluated the nutritional, microbial, and sensory quality of five dried fish species from different drying centers in Bangladesh, as well as consumers' perception of the quality and health problems associated with consuming dried fish. The results showed significant variations in quality among the dried fish samples, suggesting the need for improvements in hygiene and sanitation to ensure the production of safe and high-quality dried fish for consumers.
Article
Food Science & Technology
Elif Aykin-Dincer, Mustafa Erbas
Summary: The aim of this study was to produce high-quality dried chicken meat slices using a low-temperature vacuum drying system. Various drying conditions were tested, including different temperatures, pressures, and thicknesses, resulting in changes in moisture content, NPN value, TBARS value, and color of the chicken slices. The samples dried at 10 degrees C, 0.70 atm, and 2 mm thickness showed the highest overall acceptability score and better microbiological quality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Inorganic & Nuclear
Marcia Meneses, Amilcar L. Antonio, Sandra Cabo Verde
Summary: This study found that a dose of 5 kGy gamma radiation could be applied as a post-harvest treatment process for Melissa officinalis and Aloysia citrodora, ensuring their microbial safety and reducing the potential risks to plant quality. This will enhance the safety and quality of dried plants for industrial applications.
APPLIED RADIATION AND ISOTOPES
(2021)
Article
Food Science & Technology
Maria de Alba, Catherine M. Burgess, Katie Pollard, Camila Perussello, Jesus M. Frias-Celayeta, Des Walsh, Joan Carroll, Emily Crofton, Carol Griffin, Cristina Botinestean, Geraldine Duffy
Summary: This study investigated the impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed lamb leg joints. The results showed that fleece clipping significantly reduced microbial contamination on the fleece, and chilling times influenced the total viable counts and specific bacterial populations. During vacuum-pack storage, lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae, and pseudomonads became dominant microorganisms, and the quality of the raw meat samples deteriorated over time.
Article
Food Science & Technology
Hae-Il Yang, Kashif Ameer, Jong-Bang Eun
Summary: Increased consumption of artificial and intense natural sweeteners have led to serious health implications and safety issues. Steviol glycosides, a natural sweetener derived from stevia, have zero-caloric intense sweetening properties. Hot water extraction is an eco-friendly and cost-effective method for obtaining safe extracts. The optimal extraction conditions for an onion-stevia hot water extract were determined through experimental tests, revealing improved stability and resistance to thermal and pH effects.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Guihun Jiang, Zhaogen Wu, Karna Ramachandra, Chen Zhao, Kashif Ameer
Summary: This study aimed to explain the evolution process of bound phenolics in IDF through structural modifications after alkaline hydrolysis, and to explore their functional characteristics. The results showed that alkaline hydrolysis caused microstructural changes in IDF, resulting in the disintegration of linkages between cellulose microfibers and other components. IDF-bound phenolics exhibited higher antioxidant activity. HPLC analysis confirmed the presence of 6 phenolic compounds in IDF.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhaogen Wu, Kashif Ameer, Chengchen Hu, Annuo Bao, Rong Wang, Wei Tang, Neelam Chaudhary, Guihun Jiang
Summary: This study evaluated the effects of superfine grinding on yam flour powders and found that reducing particle sizes improved physical, chemical and biological properties. The results suggest that superfine yam powders can be used in food formulations to enhance functionality and uniformity.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sania Sheikh, Farzana Siddique, Kashif Ameer, Rabia Shabbir Ahmad, Aneela Hameed, Asma Ebad, Isam A. Mohamed Ahmed, Sahar Shibli
Summary: This study investigated the effects of adding sun-dried white mulberry fruit powder (WMFP) to yogurt. The results showed that yogurt samples with 6% WMFP had the highest antioxidant activity and best physicochemical properties. Additionally, WMFP addition increased the soluble solids and water-holding capacity of the yogurt, while reducing syneresis. The yogurt sample with 2% WMFP received the highest sensory score for overall acceptability. Overall, this study concluded that WMFP can improve the characteristics of yogurt.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Analytical
Shafeeqa Irfan, Muhammad Mudassar Ali Nawaz Ranjha, Muhammad Nadeem, Muhammad Naeem Safdar, Saqib Jabbar, Shahid Mahmood, Mian Anjum Murtaza, Kashif Ameer, Salam A. Ibrahim
Summary: Lemongrass is a medicinal plant with significant phytomedicinal potential and promising health effects. Ultrasound-assisted extraction technique showed better results in polyphenol extraction compared to maceration technique.
Article
Food Science & Technology
Aqsa Iqbal, Muhammad Nadeem, Ammara Ainee, Kashif Ameer, Muhammad Ather Nadeem, Muhammad Sultan, Faiqa Malik, Azhari Siddeeg
Summary: This study examined the impact of ozonation on the phytochemical, bioactive components, and microbial properties of kinnow juice. The results showed that ozonation increased the nutritional characteristics of the juice, such as acidity, soluble content, phenolics content, flavonoids content, and antioxidant potential. Additionally, ozonation reduced microbial activity. The optimum ozone exposure time was found to be 15 minutes.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Article
Food Science & Technology
Muhammad Asif Khan, Sadaf Shakoor, Kashif Ameer, Muhammad Aslam Farooqi, Madiha Rohi, Muhammad Saeed, Muhammad Tuseef Asghar, Muhammad Bilal Irshad, Muhammad Waseem, Saira Tanweer, Umair Ali, Isam A. Mohamed A. Ahmed, Yasra Ramzan
Summary: This study aimed to assess the effects of dehydrated moringa leaf powder (MLP) on the chemical composition, nutritional value, and antioxidant activity of whole wheat flour leavened bread. Compared to whole wheat flour, MLP exhibited significantly higher antioxidant activities. MLP-supplemented bread showed significantly improved proximate, antioxidant, and mineral profile.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Zhiyuan Tian, Kashif Ameer, Yanling Shi, Juanjuan Yi, Jiaqing Zhu, Qiaozhen Kang, Jike Lu, Changcheng Zhao
Summary: This study investigated changes in microbial diversity and volatile compounds of traditional fermented soybean paste from Henan using various techniques, showing differences in amino acids, reducing sugars, volatile compounds, and predominant bacterial species. The findings help understand the formation of volatile flavoring compounds during soybean paste fermentation.
Article
Food Science & Technology
Shafeeqa Irfan, Mian Anjum Murtaza, Ghulam Mueen Ud Din, Iram Hafiz, Mian Shamas Murtaza, Sobia Rafique, Kashif Ameer, Muhammad Abrar, Isam A. Mohamed A. Ahmed
Summary: This study analyzed the effects of adding olive oil-whey protein isolate emulsion on the quality, antioxidant properties, texture, and sensory characteristics of processed cheese. The results showed that the addition of the emulsion increased the antioxidant activity and phenolic content of the cheese, and improved its sensory attributes.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Khansa Iftikhar, Farzana Siddique, Kashif Ameer, Muhammad Arshad, Sadia Kharal, Isam A. Mohamed A. Ahmed, Zarina Yasmin, Nida Aziz
Summary: The study evaluated the antioxidants and in vitro antimicrobial potential of hydroethanolic extracts of different parts of prickly pear. The cladode had a higher quantity of phenolics compared to the fruit and pulp. The cladode extract showed the highest antioxidant and antimicrobial activities. The results provide valuable data for the development and consumption of antioxidant-based alternative medicines and formulated foods.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Hae-Il Yang, Kashif Ameer, Young Bae Chung, Sung-Gi Min, Jong-Bang Eun
Summary: Optimizing the drying process, drying aid concentration, and inlet air temperature is crucial for obtaining high-quality products. Onion-stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). The study found that a higher glass transition temperature and better sensory properties were achieved with GA as the carrier. The optimized conditions for GA and WPC powders were different, and GA was determined to be a superior carrier for producing spray-dried onion-stevia powder.
FOOD SCIENCE & NUTRITION
(2023)
Review
Microbiology
Bakhtawar Shafique, Muhammad Modassar Ali Nawaz Ranjha, Mian Anjum Murtaza, Noman Walayat, Asad Nawaz, Waseem Khalid, Shahid Mahmood, Muhammad Nadeem, Muhammad Faisal Manzoor, Kashif Ameer, Rana Muhammad Aadil, Salam A. Ibrahim
Summary: This article discusses the application of bacteriocins, peptides or proteins produced by bacteria, in food. However, the activity of bacteriocins in food matrices is influenced by various factors. Fortunately, nanotechnology-based encapsulation has emerged as a promising solution.
Article
Food Science & Technology
Omar Bashir, Syed Zameer Hussain, Kashif Ameer, Tawheed Amin, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Gousia Gani, Shakeel Ahmad Mir, Qudsiya Ayaz, Nowsheen Nazir
Summary: Apricot powder was successfully developed through spray drying with gum arabic as an encapsulating material. The addition of tricalcium phosphate and silicon dioxide improved the shelf life of the powder, with tricalcium phosphate being more effective. This study investigated the physicochemical, micrometric, and thermal characteristics of the spray-dried apricot powder and its response to different storage conditions.
Review
Biochemistry & Molecular Biology
Joel B. Johnson, Kerry B. Walsh, Mani Naiker, Kashif Ameer
Summary: Infrared spectroscopy is a rapid method for assessing the chemical composition of various samples. It has been widely used in the food industry for qualitative and quantitative analyses. Studies have identified the potential of using infrared spectroscopy for quantifying bioactive compounds in food products, with polyphenols, anthocyanins, carotenoids, and ascorbic acid being the most commonly assessed compounds. Several factors, including analyte class, concentration, matrix type, instrument geometry, wavelength selection, and spectral processing/pre-processing methods, influence the accuracy of the developed models. Despite some limitations, infrared spectroscopy shows promise for the rapid estimation of a wide range of bioactive compounds in food matrices.
Review
Food Science & Technology
Bakhtawar Shafique, Mian Anjum Murtaza, Iram Hafiz, Kashif Ameer, Shahnai Basharat, Isam A. Mohamed A. Ahmed
Summary: Cheddar cheese-derived bioactive peptides are potential ingredients in functional foods, with positive impacts on diet-related chronic diseases. These peptides have multifunctional therapeutic potentials and can regulate immune, gastrointestinal, hormonal, and neurological responses, playing a crucial role in the prevention and treatment of various diseases. This review summarizes the categories, characteristics, functions, and potential applications of Cheddar cheese-derived bioactive peptides in healthcare.
FOOD SCIENCE & NUTRITION
(2023)
