Article
Biotechnology & Applied Microbiology
Urszula Gryczka, Joana Madureira, Sandra Cabo Verde, Wojciech Migdal, Sylwester Bulka
Summary: This study irradiated black and white pepper samples with electron beams of different energies to determine the depth inhabited by microorganisms. The results showed that the 300 keV electron beam had a similar microbial inactivation effect as the high energy electron beam (9 MeV).
Article
Food Science & Technology
Henock Woldemichael Woldemariam, Martina Kiessling, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Toepfl, Kemal Aganovic
Summary: This study demonstrates that electron beam treatment can effectively decontaminate microbiota and mycotoxins in red pepper powder, especially at doses between 6 to 10 kGy, without detrimental effects on its physicochemical qualities. The treatment showed significant reduction in yeasts, molds, and total plate counts, while retaining over 85% of total phenols, carotenoids and antioxidants activity, and showing only slight differences in total color difference.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
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
Microbiology
Hatem Ali Salama, Ahmed Noah Badr, Manal E. Elkhadragy, Ahmed Mohamed Said Hussein, Ibrahim Abdel-Salam Shaban, Hany M. Yehia
Summary: This study aimed to improve the color of processed meat using a microbial red pigment, which was found to have antibacterial, antifungal, and citrinin-free properties. Meat products made with the pigment showed enhanced texture, color, taste, and shelf life extension. The presence of bioactive carbohydrates in the pigment helped trap mycotoxins, improving food safety.
Article
Food Science & Technology
Yoko Tsurunaga, Shiori Arima, Sae Kumagai, Eishin Morita
Summary: The study aimed to investigate the effect of tannins from chestnut inner skin and young persimmon fruit on the reduction of wheat allergens, antioxidant properties, and quality of cookies. Results showed significantly lower wheat allergen content in cookies substituted with chestnut inner skin or young persimmon fruit powders compared to control cookies, with a stronger effect observed in chestnut-substituted cookies. The tannin content and antioxidant properties of the substituted cookies were also higher than those of control cookies. Evaluation of cookie quality indicators showed a slight decrease in specific volume and spread factor in the substituted cookies. However, the breaking stress and total energy values were not affected by chestnut substitution, while 10% young persimmon fruit substitution increased these values. Color was also affected by the addition of chestnut inner skin and young persimmon fruit.
Article
Chemistry, Analytical
Mengyuan He, Ning Shang, Qianru Zhu, Jing Xu
Summary: This study introduced a paper-based analytical device for sensitive, selective, and accurate detection of total IgE in human serum, showing good correlation with commercial ELISA kit results. The use of UCNPs and IgE aptamer in a resonance energy transfer system showed promising potential for real sample analysis and clinical diagnosis applications.
ANALYTICA CHIMICA ACTA
(2021)
Article
Nanoscience & Nanotechnology
Jiankang Li, Lutao Li, Weiyuan Chen, Qinghua Yi, Guifu Zou
Summary: SnO(2) has been recognized as a promising material for electron transport layers in perovskite solar cells, with low-temperature processed films being crucial for flexible devices. In this study, SnO(2) films were successfully fabricated at room temperature using oxygen plasma activated e-beam evaporation, showing uniformity, high transmittance, high hall mobility, and good hydrophilicity. This research will facilitate the utilization of SnO(2) films in PSCs and flexible devices.
Article
Food Science & Technology
Won-Il Cho, Sang-Hoon Song
Summary: This study compared the effects of different treatments on the microbial count of laver and found that light pulse, electron beam, and ultra-high pressure treatments can effectively reduce bacterial numbers, while superheated steam treatment can sterilize but with significant impact on sensory quality.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Environmental Sciences
Sihem Jebri, Mariem Yahya, Faten Rahmani, Islem Amri, Moktar Hamdi, Fatma Hmaied
Summary: Healthcare wastewater contains a high concentration of various microorganisms, and E-Beam irradiation shows lower resistance patterns of bacteria after treatment. It is crucial for viral quality control of healthcare wastewater.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Chemistry, Analytical
Zhenwei Lan, Ying Zhang, Yue Sun, De Ji, Shumei Wang, Tulin Lu, Hui Cao, Jiang Meng
Summary: This study investigated the feasibility and accuracy of using FT-NIR spectrum analysis and HPLC identification method to analyze the components of SCR, SPCR, and WPCR. By employing different preprocessing methods and variable selection, a highly accurate model was established to precisely and rapidly determine the discrepant compounds in these three CR products.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2021)
Article
Chemistry, Physical
N. K. Pramanik, R. S. Haldar, Y. K. Bhardwaj, R. K. Khandal
Summary: The crosslinking efficiency of Triallyl isocyanurate (TAIC) in electron beam (EB) induced crosslinking of Nylon 6 (N6) has been studied, showing an increase in physico-chemical properties with higher TAIC concentration. A synergistic effect between TAIC and absorbed dose was observed, leading to a decrease in N6 crystallinity. The presence of TAIC was found to predominantly induce crosslinking in N6 under EB irradiation, resulting in decreased water absorption capacity.
RADIATION PHYSICS AND CHEMISTRY
(2021)
Article
Chemistry, Physical
Mitos Tolentino, Gilberto Diano, Gina Abrera, Djowel Recto Montefalcon, Ma Lucia Cobar, Custer Deocaris, Andrea Baule, Celia Asaad
Summary: This study showed that electron beam irradiation can effectively reduce microbial load in frozen beef patties and maintain it at a safe level for up to 7 months. Additionally, there were no significant differences in sensory qualities between irradiated and non-irradiated beef patties. The study also demonstrated the potential of EB-irradiation to enhance food safety while achieving an economy of scale.
RADIATION PHYSICS AND CHEMISTRY
(2021)
Review
Food Science & Technology
Priscila Dinah de Araujo, Wilma Maria Coelho Araujo, Luis Patarata, Maria Joao Fraqueza
Summary: Consumer behavior towards meat and meat products has become increasingly unpredictable, influenced by various factors. Consumers' perception of meat products is affected by attributes such as nutritional quality, food safety, animal welfare, beliefs, and fraud. Consumers value sensory attributes and recognize the nutritional value of meat, but still express concerns about fat content. Animal welfare and environmental impact have become significant drivers of consumer perception. The presence of chemical additives is a severe concern. Information received from media strongly influences consumer perception and behavior. Negative stigmatization and beliefs not based on scientific evidence shape consumer perception. Sensory experience and price play a key role in accepting modifications in animal production or processing.
Article
Engineering, Chemical
Vanshika Adiani, Sumit Gupta, Prasad S. Variyar
Summary: A colorimetric time temperature indicator (TTI) that changes color from colorless to brown has been developed for rapid determination of microbial quality in fruits. The TTI shows a good correlation with microbial growth in fruits under temperature abuse conditions, making it a useful tool for estimating microbial counts in fruit samples.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Biochemical Research Methods
Ruben Agregan, Mirian Pateiro, Manoj Kumar, Daniel Franco, Esra Capanoglu, Kuldeep Dhama, Jose M. Lorenzo
Summary: Proteomics plays an important role in improving processed meat products by deciphering cellular mechanisms, predicting biochemical transformations, and detecting microbiological contamination, thus enhancing sensory quality and ensuring consumer safety.
JOURNAL OF PROTEOMICS
(2023)
Article
Chemistry, Applied
Hye-Jin Kang, Ha-Nul Lee, Seong-Jin Hong, Bo-Ram Park, Kashif Ameer, Jeong-Yong Cho, Young-Min Kim
Summary: The study successfully synthesized glucosyl steviosides, improving their stability and showing significant advantages in the experiment. Glucosyl steviosides also exhibited lower glucose generation rates compared to enzymatically modified ST.
Article
Food Science & Technology
Mian Anjum Murtaza, Muhammad Anees-Ur-Rehman, Iram Hafiz, Kashif Ameer, Omer Faruk Celik
Summary: The aim of this study was to evaluate the effects of probiotic adjuncts on various characteristics of buffalo milk probiotic Cheddar cheese. The results showed significant differences in physiochemical characteristics, organic acids, water-soluble nitrogen percentage (WSN%), total free amino acids (TFAA), and proteolytic patterns between the control and probiotic cheese. The use of B. bifidum as a probiotic adjunct resulted in higher WSN% and TFAA compared to the other probiotic cheese samples. The incorporation of probiotic adjuncts enhanced the hydrolysis of alpha s(1-) casein in Cheddar cheese.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Acoustics
Husnain Raza, Qiufang Liang, Kashif Ameer, Haile Ma, Xiaofeng Ren
Summary: Arrowhead starch-linoleic/stearic acid complexes showed V6 type crystalline structure, increased short-range molecular order, and higher complexing index values after dual-frequency power ultrasound treatment. Linoleic acid complexes had sponge-like structure, while stearic acid complexes exhibited flaky structure, with V-type complexes showing higher digestion resistance compared to native starch complexes.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Xiaoyu Feng, Kashif Ameer, Karna Ramachandraiah, Zhaogen Wu, Nailin Huo, Xuesong Bai, Wei Nie, Guihun Jiang
Summary: This study aimed to evaluate the effects of adding papaya seed (PS) at different levels on the properties of wheat bread. The results showed that PS supplementation improved the nutritional components, bioactive compounds, and antioxidant activities of the breads. Additionally, PS supplementation reduced the starch digestion rate and improved the sensory attributes of the breads. Therefore, breads supplemented with up to 3% PS can be used as a convenient food to improve nutritional status.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Kashif Ameer, Saqib Ameer, Young-Min Kim, Muhammad Nadeem, Mi-Kyung Park, Mian Anjum Murtaza, Muhammad Asif Khan, Muhammad Adnan Nasir, Ghulam Mueen-Ud-Din, Shahid Mahmood, Tusneem Kausar, Muhammad Abubakar
Summary: This study optimized the ultrasound-assisted extraction (UAE) of dietetically important diterpene steviol glycosides (SGs) from Stevia rebaudiana leaves. The results showed that UAE, under the optimized conditions of ethanol concentration, sonication time, and leaf-solvent ratio, achieved the highest extract yield. UAE was found to be superior to conventional maceration extraction (CME) in terms of resource consumption, total extract yield (TEY), and SG yields. The findings support the use of UAE as an ecofriendly and efficient extraction method for industrial scale-up.
Article
Horticulture
Muhammad Nadeem, Muhamad Modassar Ali Nawaz Ranjha, Kashif Ameer, Ammara Ainee, Zarina Yasmin, Sadaf Javaria, Tadesse Fikre Teferra
Summary: The study evaluated the effect of ultrasound on the functional properties of citrus juices and found that sonication treatment increased the phenolic content, antioxidant capacity, and nutritional value of citrus juices.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(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
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
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)
