Article
Food Science & Technology
Wei Jia, Rong Zhang, Li Liu, Zhenbao Zhu, Haizhen Mo, Mudan Xu, Lin Shi, Hao Zhang
Summary: The study found that thermal processing methods significantly affect the tenderness of Hengshan goat meat, with steaming and boiling treatments being effective ways to ensure tenderness. The established proteomics database serves as a valuable reference for the rational selection of thermal processing methods.
Review
Food Science & Technology
Shihyu Chuang, Shiowshuh Sheen
Summary: High pressure processing (HPP) is a successful nonthermal technique used in the meat industry for microbiological safety, although it can impact quality attributes. Research has shown that HPP can be combined with plant-origin essential oils to achieve bacterial inactivation without compromising quality.
Review
Plant Sciences
Imane Ridouh, Kevin Hackshaw
Summary: Neuropathic pain is a common chronic pain syndrome that affects nearly 10% of the US population. Despite various treatment options, many patients still experience chronic pain or suboptimal symptom control. As a result, alternative treatments such as nutritional supplements and essential oils have gained interest. However, current literature is limited and primarily based on preclinical studies and poorly designed experimental studies, making it difficult to draw conclusive evidence on the use of essential oils for neuropathic pain. Further randomized control studies are needed to isolate the active components of essential oils and determine their efficacy.
Review
Food Science & Technology
Jiali Ji, Shiv Shankar, Fiona Royon, Stephane Salmieri, Monique Lacroix
Summary: Meat and meat products are prone to microbial and pathogen growth, leading to economic loss and health hazards. Natural preservatives such as essential oils (EOs), especially thyme, cinnamon, rosemary, and garlic, have shown strong antimicrobial activity. Encapsulation of EOs in wall materials improves their stability and antimicrobial ability in meat products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Elaine M. LaRoche, Wan Jun Wu, Patricia Garcia, Baohui Song, Colin K. Y. Chun, Cassandra K. Jones, Alison R. Crane, Travis G. O'Quinn, Michael D. Chao
Summary: This study evaluated the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes. Results showed that the skin-on group had greater overall yield, consumers preferred goat shoulder meat, and lipid percentage was found to be the most essential palatability trait.
Review
Food Science & Technology
Bhaskar Protim Mahanta, Pranjit Kumar Bora, Phirose Kemprai, Gitasree Borah, Mohan Lal, Saikat Haldar
Summary: This article reviews the role of plant-based aroma chemicals as natural flavors and preservatives in the food industry, with a focus on 42 thermolabile aroma and/or flavor molecules and their degradation pathways. Evidence supports the thermosensitivity of these phytochemicals under various conditions, with post-harvest processes and thermal treatments identified as major factors contributing to degradation. Discussions on the influence of thermolabile aroma chemicals on sensory quality of end-products were provided, covering insights from 1990 to 2020.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Biochemistry & Molecular Biology
Sergio A. Ojeda-Piedra, Maria L. Zambrano-Zaragoza, Ricardo M. Gonzalez-Reza, Claudia Garcia-Betanzos, Samantha A. Real-Sandoval, David Quintanar-Guerrero
Summary: This article investigates the application of nano-encapsulated essential oils in meat preservation and analyzes their effectiveness. The disadvantages of using essential oils, including their intense flavor, degradation under certain environmental conditions, and low solubility in water, can be addressed through nano-encapsulation.
Article
Food Science & Technology
Ronit Mandal, Artur Wiktor, Xanyar Mohammadi, Anubhav Pratap-Singh
Summary: The study found that pulsed UV light treatment significantly affects the temperature and color of tea infusions, while the total phenolic content and antioxidant activity remain mostly unaffected. The effects of processing variables were analyzed using response surface methodology and optimized treatment conditions were determined. Overall, pulsed UV light treatment can assist in thermal processing of polyphenol-rich liquid foods.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Review
Food Science & Technology
Slim Smaoui, Hajer Ben Hlima, Loleny Tavares, Karim Ennouri, Olfa Ben Braiek, Lotfi Mellouli, Slim Abdelkafi, Amin Mousavi Khaneghah
Summary: Spoilage of meat products has negative economic impact in the meat industry, leading to the design of biopolymers-based active packaging to reduce losses and improve shelf-life. Essential oils loaded in the active films have a positive impact on packaging meat products, showing potential for improving meat quality and reducing waste in the food industry.
Article
Agriculture, Dairy & Animal Science
Simona Kunova, Esther Sendra, Peter Hascik, Nenad L. Vukovic, Milena Vukic, Miroslava Kacaniova
Summary: This study evaluated the microbiological quality of rainbow trout meat treated with essential oils (EOs from Citrus limon and Cinnamomum camphora) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. It was found that both lemon and C. camphora essential oils had a positive effect on the microbiological quality of fish meat, keeping a high microbial quality of the fish fillets during 7 days of cold storage. The highest antimicrobial activity was shown by C. camphora EO at a concentration of 1%.
Article
Food Science & Technology
Hannes Bitterling, Lilo Mailaender, Walter Vetter, Dietmar R. Kammerer, Florian C. Stintzing
Summary: The impact of naturally occurring furocoumarins on essential agrumen oils was investigated, and it was found that the absence of furocoumarins led to the degradation of terpenes and the formation of hydroperoxides. However, the addition of furocoumarins slowed down the photo degradation and improved the olfactory quality of the oils. Blends of furocoumarins and terpenes can extend the shelf-life of light-sensitive oils.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Alaa Eldin M. A. Morshdy, Mohammed S. Al-Mogbel, Mohamed E. M. Mohamed, Mohamed Tharwat Elabbasy, Azza K. Elshafee, Mohamed A. Hussein
Summary: The study investigated the antilisterial activity of different essential oils against multidrug-resistant L. monocytogenes strains, with cinnamon bark oil showing the most effectiveness. Among the examined samples, 48% were found to be contaminated with L. monocytogenes, and 64.1% of the isolates were categorized as multidrug-resistant.
Article
Plant Sciences
Ismail Amri, Marwa Khammassi, Rayda Ben Ayed, Sana Khedhri, Manel Ben Mansour, Oumayma Kochti, Ylenia Pieracci, Guido Flamini, Yassine Mabrouk, Samia Gargouri, Mohsen Hanana, Lamia Hamrouni
Summary: This study analyzed the chemical composition and evaluated the antioxidant, antimicrobial, and phytotoxic properties of the essential oils from Eucalyptus falcata, E. sideroxylon, and E. citriodora in Tunisia. The essential oils exhibited significant antioxidant activity and potential as natural pesticides. They also showed efficacy in inhibiting weed germination and growth, as well as moderate fungitoxic properties against various fungal strains.
Review
Food Science & Technology
Jingjing Xu, Min Zhang, Yuchuan Wang, Bhesh Bhandari
Summary: Flavor is crucial for the acceptance of meat products, and conventional cooking methods often result in decreased quality and inadequate flavor release. To meet consumers' demands for good flavors and high quality, researchers are exploring emerging technologies for enhancing flavor formation and nutritional value during thermal or non-thermal processing of meat products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Mirian Pateiro, Paulo E. S. Munekata, Anderson S. Sant'Ana, Ruben Dominguez, David Rodriguez-Lazaro, Jose M. Lorenzo
Summary: Meat and meat products are perishable and require additives to prevent spoilage; the current trend is towards natural antimicrobial compounds, with essential oils being a widely studied alternative due to their effectiveness in inhibiting the growth of microorganisms. The quality of essential oils, which contain bioactive compounds linked to their antimicrobial activity, must be evaluated before use.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Energy & Fuels
Mustafa Germec, Mustafa Karhan, Ali Demirci, Irfan Turhan
Summary: In this study, eleven flexible models were used to describe the impact of different medium compositions on ethanol fermentation in repeated-batch biofilm reactors with carob extract. The Baranyi model, Weibull model, and re-modified Gompertz model were identified as the best-selected models for predicting substrate concentration. The models showed good agreement in predicting biomass concentration and ethanol concentration values, demonstrating their potential as universal equations for fitting experimental curves and improving bioethanol production processes using carob extract.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Review
Engineering, Chemical
Attia Iram, Deniz Cekmecelioglu, Ali Demirci
Summary: This review paper summarizes key issues in using lignocellulosic biomass for energy production, including bottlenecks in enzyme production, ideal feedstock selection, and fermentation enhancement strategies.
Review
Food Science & Technology
Attia Iram, Xinmiao Wang, Ali Demirci
Summary: Electrolyzed oxidizing water (EOW) is a promising novel antimicrobial agent in the food industry, with applications ranging from drinking water to hard surfaces. Different pH levels of EOW have specific applications, with slightly acidic EOW being considered more effective. Research has also explored the use of supplemental physical and chemical treatment methods to enhance the antimicrobial properties of EOW.
FOOD ENGINEERING REVIEWS
(2021)
Article
Biotechnology & Applied Microbiology
Attia Iram, Deniz Cekmecelioglu, Ali Demirci
Summary: This study evaluated the effects of different salts, peptone, and yeast extract on enzyme secretion in Aspergillus niger strains and optimized the nitrogen source for maximum enzyme production. The results showed that yeast extract had a positive effect on cellulase production, while ammonium sulfate positively affected both cellulase and xylanase production. Optimizing the nitrogen content significantly increased enzyme production.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Luis J. Bastarrachea, David W. Britt, Robert E. Ward, Ali Demirci
Summary: The modification of polypropylene with chitosan was found to enhance the generation of Lactobacillus casei biofilms and their lactic acid production. Biofilms grown in rich media produced significantly more lactic acid, while the chitosan-modified polypropylene harbored more cells compared to the control. The deposition of nutrients and biomass on the chitosan-modified polypropylene was confirmed to be higher, with thicker biofilms observed when grown in rich media.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Hetian Hu, Jeffrey M. Catchmark, Ali Demirci
Summary: The addition of pullulan significantly improved the mechanical properties and production of BC nanocomposites, while co-culture fermentation further enhanced the properties of BC.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2022)
Article
Food Science & Technology
Luis J. Bastarrachea, David W. Britt, Ali Demirci
Summary: The study successfully produced antimicrobial peptide nisin by incorporating Lactococcus lactis biofilms on modified polypropylene supports. The modified polypropylene support increased microbial population and facilitated nutrient and biomass deposition.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Chemistry, Applied
Joshua R. Cassar, Edward W. Mills, Ali Demirci
Summary: The study found that pulsed ultraviolet (PUV) light treatment on food-grade conveyor belt materials effectively reduced bacterial contamination, making it an efficient method for decontamination of conveyor belts in food processing.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Attia Iram, Deniz Cekmecelioglu, Ali Demirci
Summary: This study optimized the culture conditions for fungal enzyme production by using response surface methodology. The results showed that adjusting the inoculum size, agitation rate, and aeration could significantly increase the yield of cellulase and xylanase when using distillers' dried grains with solubles as the main feedstock.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2022)
Article
Engineering, Chemical
Joshua R. Cassar, Edward W. Mills, Ali Demirci
Summary: The study investigated the germicidal response of various microorganisms to pulsed light treatments, finding that microbial sensitivity varied among species and was primarily attributed to the ultraviolet portion of the spectrum.
JOURNAL OF FOOD ENGINEERING
(2022)
Review
Engineering, Chemical
Attia Iram, Ali Ozcan, Ercan Yatmaz, Irfan Turhan, Ali Demirci
Summary: Value-added products produced through microbial fermentation have advantages over their chemically synthesized alternatives, including environmentally friendly production, higher specificity of enzymes compared to chemical catalysts, and reduced use of harmful chemicals. Filamentous fungal fermentation has gained attention due to its diverse microbial products and production of valuable commodities. However, solid-state fermentation poses scale-up problems, leading to a preference for submerged fermentation. The main problem with submerged fungal fermentation is the formation of complex mycelial clumps or pellets, hindering efficient oxygen and nutrient transfer. Microparticles have been investigated as a solution to this problem, with positive effects on enzyme productivity and pellet size in fungal fermentation.
Article
Energy & Fuels
Attia Iram, Deniz Cekmecelioglu, Ali Demirci
Summary: This study compares the treated DDGS samples to common carbon sources and shows that acid-treated DDGS is a significantly better carbon source for cellulase and xylanase production. Two strains of Aspergillus niger showed the highest enzyme activity levels. The results confirm the significant positive effect of dilute acid treatment in making DDGS a feasible feedstock for hydrolytic enzyme production.
Review
Engineering, Chemical
Attia Iram, Ali Ozcan, Irfan Turhan, Ali Demirci
Summary: Humankind has been utilizing food fermentations unknowingly since the creation of bread and cheese. Microbial fermentation has been extensively used for production of commodity chemicals and natural food ingredients. This review summarizes the prominent food ingredients and novel fermentation food products currently being produced via microbial fermentation, along with strategies to enhance such processes and the potential of economical feedstocks for value-added products.
Review
Biotechnology & Applied Microbiology
Attia Iram, Deniz Cekmecelioglu, Ali Demirci
Summary: First-generation bioethanol byproduct DDGS is rich in fiber and nutrients, used for enzyme production in second-generation bioethanol. Pretreatment methods release fermentable sugars for microbial growth and enzyme production, with optimization leading to enhanced enzyme production for efficient 2G bioethanol production.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Applied
Hetian Hu, Jeffrey M. Catchmarle, Ali Demirci
Summary: Bacterial cellulose, a biomaterial with improved strength and unique structural properties, is produced by various strains of microorganisms. This study analyzed the effect of different medium compositions on BC production and mechanical properties using response surface methodology, revealing the potential of co-culturing method to enhance production while maintaining desired mechanical properties.
CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
(2021)
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.