Article
Food Science & Technology
Rebeca Cruz, Vania Pereira, Teresa Pinho, Isabel M. P. L. V. O. Ferreira, Carla Novais, Susana Casal
Summary: This study aimed to determine the shelf life of canned sardines after opening and suggested different recommendations based on different sauce types. The results showed that sardines in brine and vegetable oil should be consumed within 1 day after opening, while those in tomato sauce can be stored for up to 3 days. Additionally, sensory evaluation was found to be more important in determining the quality and safety of the sardines.
Article
Food Science & Technology
Concetta Maria Messina, Rosaria Arena, Giovanna Ficano, Mariano Randazzo, Maria Morghese, Laura La Barbera, Saloua Sadok, Andrea Santulli
Summary: This study demonstrates that adding antioxidants to cold-smoked meagre fillets can improve their biochemical parameters, reduce TVB-N and malondialdehyde values, thus extending the shelf life of meagre fillets.
Review
Food Science & Technology
Md. Ashraf Hussain, Tofael Ahmed Sumon, Sabuj Kanti Mazumder, Mir Mohammad Ali, Won Je Jang, Muyassar Hamid Abualreesh, S. M. Sharifuzzaman, Christopher Lyon Brown, Hyun-Tai Lee, Eun-Woo Lee, Md. Tawheed Hasan
Summary: Meeting consumer demands for fresh and safely processed fisheries products free of chemical preservatives is a challenge for the aqua-food industry. Natural preservatives like chitosan and essential oils have antimicrobial and antioxidant properties that can extend shelf-life and maintain quality of fish and seafood products. This study highlights recent developments and effective use of natural preservatives in the aqua-food industry, while addressing the harmful impacts of chemical preservatives and noting research gaps in Southeast Asian countries.
Review
Polymer Science
Elsa Diaz-Montes, Roberto Castro-Munoz
Summary: The current challenges in the food industry include the natural ripening process and short shelf-life of fresh products. Chitosan is a common material in biodegradable packaging and shows promise in food preservation.
Review
Nutrition & Dietetics
Federico Canzoneri, Valerio Leoni, Ginevra Rosso, Davide Risso, Roberto Menta, Giuseppe Poli
Summary: Cholesterol is a lipid that easily undergoes oxidation to produce oxysterols. Different kinds of oxysterols are found in animal products, some of which have antiviral activity and contribute to immunity. Gas or liquid chromatography combined with mass spectrometry allows accurate measurement of oxysterols in food. Quantification of oxysterols can serve as markers for food quality, safety, and nutritional value. It is proposed to routinely assess a subset of oxysterols in food production and storage.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Ozioma Forstinus Nwabor, Helen Onyeaka, Taghi Miri, Kechrist Obileke, Christian Anumudu, Abarasi Hart
Summary: Consumers' changing preference for perceived healthier minimally processed alternatives is challenging the food industry, and cold plasma technology has emerged as a potential solution for ensuring food safety. However, the exact mechanism behind the effectiveness of cold plasma is still unclear, and further research is needed.
FOOD ENGINEERING REVIEWS
(2022)
Review
Biotechnology & Applied Microbiology
Dibyajit Lahiri, Moupriya Nag, Bandita Dutta, Tanmay Sarkar, Siddhartha Pati, Debarati Basu, Zulhisyam Abdul Kari, Lee Seong Wei, Slim Smaoui, Khang Wen Goh, Rina Rani Ray
Summary: The call to cater for the hungry is a worldwide problem in the 21st century. Food security is the utmost prime factor for the increasing demand for food. Awareness of human health when using chemical preservatives in food has increased, resulting in the use of alternative strategies for preserving food and enhancing its shelf-life. Bacteriocins, particularly those produced by lactic acid bacteria (LAB), have gained importance for their antibacterial properties and their association with food fermentation. Circular bacteriocins, with their stable circular structure, have been less studied but offer potential applications in the food industry for extending shelf-life.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Analytical
Andi Dirpan, Muspirah Djalal, Irma Kamaruddin
Summary: Combining intelligent and active packaging can monitor color changes in food and extend its shelf life. This study developed an intelligent and active packaging system made from Acetobacter xylinum cellulose, which can detect changes in the quality of packaged fresh beef and prolong its shelf life. The results showed that the BTB solution can be used as an indicator to easily assess the quality of packaged meat, and the addition of garlic extract can help delay the spoilage of beef.
Article
Food Science & Technology
Arturo B. Soro, Shaba Noore, Shay Hannon, Paul Whyte, Declan J. Bolton, Colm O'Donnell, Brijesh K. Tiwari
Summary: Increased awareness of environmental sustainability has resulted in a call for action by producers, scientists, and consumers in addressing current challenges in the agri-food sector. The review discusses pre- and post-packaging strategies and materials for improving the shelf life of fresh meat and marine products, with a focus on environmental sustainability. Novel solutions are considered for application in the food packaging process, with further research needed for extensive implementation in the food industry.
FOOD PACKAGING AND SHELF LIFE
(2021)
Review
Chemistry, Analytical
Paulo E. S. Munekata, Sarah Finardi, Carolina Krebs de Souza, Caroline Meinert, Mirian Pateiro, Tuany Gabriela Hoffmann, Ruben Dominguez, Savio Leandro Bertoli, Manoj Kumar, Jose M. Lorenzo
Summary: The quality and shelf life of meat and meat products are usually evaluated using complex protocols and sensory methods. The development of electronic systems like E-nose, E-eye, and E-tongue has provided faster, portable, and cost-effective methods for measuring characteristics of meat and meat products. These electronic systems have been used to differentiate preservation methods, detect adulteration, monitor processing conditions, and evaluate shelf life. E-nose is the most versatile technology, while E-tongue and E-eye have specific applications in determining adulteration and evaluating color and marbling levels, respectively.
Article
Food Science & Technology
Cindy Johana Romero Donato, Eugenia Cendoya, Luisina Delma Demonte, Maria Rosa Repetti, Sofia Noemi Chulze, Maria Laura Ramirez
Summary: This study evaluated the effects of water activity, temperature, and incubation time on the mycelial growth and aflatoxin production of three Aspergillus flavus strains in a chickpea-based medium. The results showed that aflatoxin concentrations varied considerably depending on the interactions of water activity and temperature.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Weronika Zdunczyk, Katarzyna Tkacz, Monika Modzelewska-Kapitula
Summary: This study investigated the effect of oregano essential oil (EO) applied directly on the surface of fresh pork on its quality and color. Results showed that oregano EO at a concentration of 1.0% increased lightness and hue, while reducing redness compared to the control. However, it did not have a significant effect on pH, water content, cooking losses, and tenderness of the meat. The antimicrobial effect of oregano EO was observed only on the 15th day. Therefore, while it is not recommended for color preservation and shelf-life extension, oregano EO can be used to create a new product with a distinctive herbal aroma and taste.
Article
Food Science & Technology
Rossi Indiarto, Arif Nanda Irawan, Edy Subroto
Summary: Food irradiation is a common and effective method for improving the safety and quality of meat by reducing the growth of microorganisms. However, it can also have complex effects on the chemical, physical, and nutritional properties of meat, which need to be carefully considered.
Review
Food Science & Technology
Adriano Brandelli, Nathalie Almeida Lopes, Cristian Mauricio Barreto Pinilla
Summary: In the food sector, the dairy industry is an important economic activity that faces challenges in meeting consumer demand for natural and high quality products. To address these challenges, the application of innovative technologies, such as nanotechnology, can improve the quality and safety of dairy products. This review provides examples and promising results of using nanotechnology in dairy product preservation, including the use of nanoparticles and nanofilms. Despite the high cost and scale-up difficulties, these technologies have generated interest in the dairy industry.
Article
Food Science & Technology
Atika Ahmad, Ahsanulhaq Qurashi, David Sheehan
Summary: The constantly evolving field of food packaging is driven by consumer awareness and safety concerns. The introduction of nanotechnology offers revolutionary perspectives for addressing challenges in food preservation, security, quality control, and sustainability. Nanomaterials provide unique characteristics to food packaging products, such as enhanced antibacterial properties, thermal and catalytic conductivity. However, their potential remains largely unexplored and incorporating them into the food packaging industry requires careful consideration of aspects like cost, legislation, consumer acceptance, cytotoxicity, and migration behavior.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Gabriela Maia Danielski, Alberto Goncalves Evangelista, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
Summary: Meat and meat products are susceptible to pathogenic or spoilage bacteria, causing economic losses and public health threats. Non-conventional microorganisms and biometabolites have potential for bio protection, improving the quality and safety of meat products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Beatriz de la Fuente, Carlos Luz, Carla Puchol, Giuseppe Meca, Francisco J. Barba
Summary: It was found that orange-juice milk beverages are a good medium for the growth of L. brevis POM and L. plantarum (TR-71, TR-14), with higher antioxidant properties observed in the fermented beverages compared to the control ones.
Article
Engineering, Environmental
Daiyang Xia, Lin Yang, Yu Li, Jianying Chen, Xiufen Zhang, Heng Wang, Shuangshuang Zhai, Xianzhi Jiang, Giuseppe Meca, Shunxiang Wang, Liang Huang, Shanshan Zhu, Yang Fu, Weiqing Ma, Yongwen Zhu, Hui Ye, Wence Wang
Summary: Melatonin (MEL) exhibits anti-inflammatory effects and regulates intestinal microbiota in OTA-induced liver inflammation, showing promise as a protective approach for mycotoxins like OTA.
JOURNAL OF HAZARDOUS MATERIALS
(2021)
Review
Food Science & Technology
Alberto Goncalves Evangelista, Jessica Audrey Feijo Correa, Anne Caroline Schoch Marques Pinto, Fernando Bittencourt Luciano
Summary: Population growth affects global food supply by demanding higher production efficiency without expanding farmland due to limited land resources and biodiversity loss. The intense use of antibiotic growth promoters in animal production has been linked to antimicrobial resistance rise, leading to the emergence of multidrug-resistant pathogens and limiting treatment options. Essential oils and essential oil components have been studied as potential alternatives to antibiotics in animal production, showing antimicrobial effectiveness and potential for improving zootechnical indexes and modulating genes involved in resistance mechanisms.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Raquel Torrijos, Tiago de Melo Nazareth, Juan Manuel Quiles, Jordi Manes, Giuseppe Meca
Summary: The study found that white mustard bran has antifungal activity and can be used in bread making to extend the shelf life of bread. Experimental results showed that the antifungal activity of white mustard bran is dose-dependent and it is a natural material that can replace chemical additives.
Article
Food Science & Technology
Carlos Luz, Raquel Carbonell, Juan Manuel Quiles, Raquel Torrijos, Tiago de Melo Nazareth, Jordi Manes, Giuseppe Meca
Summary: Peracetic acid (PA) has demonstrated significant antifungal and antimycotoxigenic activity against maize and barley grain contaminated with the toxigenic fungi Aspergillus flavus and Penicillium Verrucosum during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Victor Dopazo, Carlos Luz, Juan M. Quiles, Jorge Calpe, Raffaele Romano, Jordi Manes, Giuseppe Meca
Summary: The study revealed that four lactic acid bacteria strains have antifungal activity against grape contaminant fungi, with L. plantarum E3 fermented CFS showing the best reduction in growth of Botrytis cinerea and Aspergillus ochraceus in grapes.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Raquel Torrijos, Tiago Melo Nazareth, Jorge Calpe, Juan Manuel Quiles, Jordi Manes, Giuseppe Meca
Summary: This study found that natamycin has antifungal effects against Penicillium strains and the two applications on Mozzarella cheese slices significantly decreased the population of P. commune while extending the shelf life of the cheese. The use of natamycin-containing hydroxyethylcellulose films may be a viable alternative to direct applications on cheese, offering a biodegradable antifungal system without compromising food safety.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jessica Audrey Feijo Correa, Tiago de Melo Nazareth, Giuseppe Meca, Fernando Bittencourt Luciano
Summary: This study developed a rapid and affordable bacterial screening assay for detecting ochratoxin A (OTA) degradation capability, saving costs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Alberto Goncalves Evangelista, Jessica Audrey Feijo Correa, Joao Vitor Garcia dos Santos, Eduardo Henrique Custodio Matte, Monica Moura Milek, Gabrieli Camila Biauki, Leandro Batista Costa, Fernando Bittencourt Luciano
Summary: The study evaluated the use of lactic acid bacteria (LAB) cell-free supernatants (CFS) against Salmonella, showing that lyophilized CFS had significant antimicrobial activity against Salmonella both in vitro and in simulated animal digestion. The findings suggest that CFS could be a promising feed additive to control Salmonella in animal production as an alternative to antibiotics, especially in light of concerns about antimicrobial resistance.
Article
Food Science & Technology
Raquel Torrijos, Tiago de Melo Nazareth, Pilar Vila-Donat, Jordi Manes, Giuseppe Meca
Summary: This study investigated the antifungal properties of fermented mustard extracts against Fusarium fungus. The fermented yellow mustard, fermented by L. plantarum strains, showed significant inhibition of Fusarium species growth in vitro. Additionally, the fermented mustard extract demonstrated strong antimycotoxigenic activity, significantly reducing the content of FB1 and completely eliminating FB2 in contaminated corn ears.
Article
Food Science & Technology
Tiago Melo Nazareth, Raquel Torrijos, Karla Paiva Bocate, Jordi Manes, Fernando Bittencourt Luciano, Giuseppe Meca, Pilar Vila-Donat
Summary: The present study describes the manufacture of an antifungal device composed of oriental mustard flour and hydroxyethyl-cellulose (H-OMF) and evaluates its efficacy in inhibiting Aspergillus flavus growth and aflatoxin B1 (AFB(1)) production in almonds. The device showed significant antifungal activity and could effectively reduce the population of A. flavus and the production of AFB(1) in almonds.
Article
Food Science & Technology
Laura Escriva, Fojan Agahi, Pilar Vila-Donat, Jordi Manes, Giuseppe Meca, Lara Manyes
Summary: The presence of mycotoxins in cereals and cereal products is a significant issue. This study evaluated the bioaccessibility of aflatoxin B-1 (AFB1) and ochratoxin (OTA) in bread and investigated the effects of milk whey and pumpkin in reducing mycotoxins bioaccessibility. The results showed that pumpkin powder was the most effective in reducing AFB1 and OTA bioaccessibility, followed by whey, fermented whey, and the combination of pumpkin-fermented whey. These findings suggest that pumpkin and milk whey could be potential bioactive ingredients for the bakery industry.
Correction
Agriculture, Multidisciplinary
Lucas F. Lopes, Keliani Bordin, Gabriel H. C. de Lara, Federica Saladino, Juan M. Quiles, Giuseppe Meca, Fernando B. Luciano
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biology
Marcia Regina Beux, Suelen Avila, Monica Surek, Keliani Bordin, Jaqueline Leobet, Fabiana Barbieri, Sila Mary Rodrigues Ferreira, Edvaldo Antonio Ribeiro Rosa
Summary: This study analyzed the microbial community in the nest pots of Tetragonisca angustula bees and found various bacteria and yeast species. Bacillus was the dominant bacteria in honey and pollen, while Z. bailli was the dominant yeast in pollen and S. meliponinorum was the dominant yeast in honey.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2022)
