Article
Food Science & Technology
Lihan Huang, Cheng-An Hwang, Shiowshuh Sheen
Summary: This study examines the growth and survival of Listeria monocytogenes in cold smoked salmon (CSS) during refrigerated storage and temperature abuse. The results show that storage time and temperature can be used to predict the growth of L. monocytogenes in CSS and control listeriosis. This information is important for retailers and consumers to determine the safety of packaged products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Kati Riekkinen, Kati Martikainen, Jenni Korhonen
Summary: High-pressure processing (HPP) is effective in inactivating Listeria monocytogenes in cold-smoked and warm-smoked rainbow trout ready-to-eat fish products. The most effective pressure for HPP treatment was found to be 600 MPa, with the number of L. monocytogenes colonies remaining within the legal limit even after 28 days of storage. Further research is needed to determine the optimal processing parameters for different food products.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Ngoc Thanh Xuan Nguyen, Philippe Daniel, Jean-Francois Pilard, Ronan Cariou, Frederique Gigout, Francoise Leroi
Summary: The study demonstrates that bio-protective plastic membrane functionalized with bacteriocin-producing lactic acid bacteria can effectively inhibit the growth of Listeria monocytogenes in food and cold-smoked salmon, indicating its potential for industrial development in the food industry.
Article
Food Science & Technology
Aurelien Maillet, Pauline Denojean, Agnes Bouju-Albert, Erwann Scaon, Sebastien Leuillet, Xavier Dousset, Emmanuel Jaffres, Jerome Combrisson, Herve Prevost
Summary: The microbial community of cold-smoked salmon consists of 12 dominant genera, impacted by the processing environment and exhibiting specific operational taxonomic units. The study suggests that product quality is influenced by the processing environment.
Article
Food Science & Technology
Even Heir, Maria Jacobsen, Mari Ovrum Gaarder, Ingunn Berget, Paw Dalgaard, Merete Rusas Jensen, Askild L. Holck
Summary: This study examines the impact of sodium-reduced cold-smoked salmon on sensory properties, quality, and microbial safety. The findings suggest that sodium-reduced samples have minimal changes in sensory properties compared to conventional products. The addition of preservative salts can significantly reduce L. monocytogenes counts in sodium-reduced salmon. Additionally, the method of preparing sodium-reduced cold-smoked salmon can enhance food safety.
Article
Microbiology
Ruixi Chen, Jordan William Skeens, Martin Wiedmann, Veronica Guariglia-Oropeza
Summary: Cold-smoked salmon is a ready-to-eat food product that can support the growth of Listeria monocytogenes at refrigeration temperatures. The use of the FDA-approved antimicrobial nisin can help mitigate L. monocytogenes contamination, however, the stresses associated with cold-smoked salmon and its processing environments may reduce the efficacy of nisin. This study investigated the impact of nisin concentration and storage temperature on its efficacy against L. monocytogenes on salmon slices.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Francesca Maggio, Chiara Rossi, Alexandra Chiaverini, Anna Ruolo, Massimiliano Orsini, Patrizia Centorame, Vicdalia A. Acciari, Clemencia Chaves Lopez, Romolo Salini, Marina Torresi, Annalisa Serio, Francesco Pomilio, Antonello Paparella
Summary: The study found that L. monocytogenes had a significantly higher biofilm formation ability at 37 degrees Celsius compared to 30 and 12 degrees Celsius, indicating a temperature-dependent behavior. Additionally, the biofilm-forming ability exhibited a strain-specific trend not correlated with Clonal Complex (CC) or strain persistence, but instead correlated with the presence of specific genes like inl, SSI, and ermC.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Microbiology
Agnes Bouju-Albert, Sabrina Saltaji, Xavier Dousset, Herve Prevost, Emmanuel Jaffres
Summary: This study aimed to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. The qPCR efficiency and specificity of a new rpoC primer set were compared with existing primer sets targeting rpoC and rpoB genes. Viability dyes PMA and PMAxx showed similar efficiency in discriminating viable from unviable cells.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Lene Waldenstrom, Mari Ovrum Gaarder, Jorgen Lerfall
Summary: This study aimed to optimize PCS processed CSS using sensory methodology, resulting in a promising prototype with sensory quality and consumer acceptance similar to conventional CSS. By combining sensory perception and physicochemical measurements, a healthier CSS product was successfully developed for a potential worldwide market.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Marc Jerome, Delphine Passerini, Frederique Chevalier, Laetitia Marchand, Francoise Leroi, Sabrina Mace
Summary: In this study, a dual-labelled TaqMan TM probe targeting the V7 region of 16S rRNA gene was designed and optimized for the detection of LAB in CSS. The method successfully detected ten LAB genera commonly encountered in CSS and was also effective in commercial CSS samples.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Thomas Weihe, Robert Wagner, Uta Schnabel, Mathias Andrasch, Yukun Su, Jorg Stachowiak, Heinz Jorg Noll, Jorg Ehlbeck
Summary: The research introduces a microwave plasma-based decontamination technique for seafood, showing certain disinfection effects on raw salmon and extending its shelf life. However, the disinfection effect on cold-smoked salmon is not obvious, but comparable in reliability to traditional cold-smoking methods.
Article
Biotechnology & Applied Microbiology
Ruixi Chen, Renato H. Orsi, Veronica Guariglia-Oropeza, Martin Wiedmann
Summary: A decision support tool was developed using cold-smoked salmon as a model product to estimate regulatory and recall risks caused by Listeria monocytogenes contamination. The tool showed that interventions reducing the prevalence and initial level of Lm can effectively reduce these risks.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Food Science & Technology
Jorgen Lerfall, Sunniva Hoel
Summary: This study found that injection-salted fillets had higher yields and similar colorimetric and textural properties compared to those dry-salted. The smoking protocol was the main factor affecting the colorimetric and textural properties of the products. Hot-smoked fillets, regardless of the protocol used, exhibited good microbiological stability, indicating the importance of physiochemical properties in recommending a protocol.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Min-Jeong Kim, Dian Kartikasari Lianto, Gek Hoon Koo, Hyun-Gyun Yuk
Summary: This study elucidated the antibacterial mechanism of riboflavin-mediated 460 nm LED illumination against Listeria monocytogenes in phosphate buffered saline and on the surface of smoked salmon. The results demonstrated significant antibacterial efficacy both in solution and on the salmon surface, with reduced bacterial populations and increased reactive oxygen species production with riboflavin-mediated illumination.
Article
Food Science & Technology
Sara C. Cunha, D. Siminel, Maria D. Guardia, Miren Lopez de Alda, Ester Lopez-Garcia, Israel Munoz, R. Ferreira, Ethel Eljarrat, Jose O. Fernandes
Summary: This study evaluated the impact of smoking process type and salt on the levels of PBDEs and PAHs in smoked salmon. It was found that natural smoke led to higher levels of PAHs, and only smoked salmon treated with NaCl showed detectable levels of specific PAHs. Risk assessment tools indicated a very low health risk of PBDEs and PAHs in smoked salmon consumption.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Medicine, General & Internal
David Ramiro-Cortijo, Maria de la Calle, Andrea Gila-Diaz, Bernardo Moreno-Jimenez, Maria A. Martin-Cabrejas, Silvia M. Arribas, Eva Garrosa
Summary: The study found associations between maternal psychological health, blood variables, and birth weight, as well as maternal depression. Birth weight was related to maternal resilience, red blood cells, and life satisfaction.
JOURNAL OF CLINICAL MEDICINE
(2021)
Article
Nutrition & Dietetics
Patricia Diez-Echave, Izaskun Martin-Cabrejas, Jose Garrido-Mesa, Susana Langa, Teresa Vezza, Jose M. Landete, Laura Hidalgo-Garcia, Francesca Algieri, Melinda J. Mayer, Arjan Narbad, Ana Garcia-Lafuente, Margarita Medina, Alba Rodriguez-Nogales, Maria Elena Rodriguez-Cabezas, Julio Galvez, Juan L. Arques
Summary: Limosilactobacillus reuteri INIA P572 shows high resistance to gastrointestinal conditions, can grow and produce reuterin in a human colonic model, and exhibits clear immunomodulatory and protective effects in a DSS-induced colitic mice model.
Article
Biochemistry & Molecular Biology
Miguel Rebollo-Hernanz, Yolanda Aguilera, Maria A. Martin-Cabrejas, Elvira Gonzalez de Mejia
Summary: This study found that phytochemicals from cocoa shells can prevent the occurrence of non-alcoholic fatty liver disease by regulating the FGF21 signaling pathway and related biomarkers.
Article
Biochemistry & Molecular Biology
Pilar Rodriguez-Rodriguez, Kendal Ragusky, Sophida Phuthong, Santiago Ruvira, David Ramiro-Cortijo, Silvia Canas, Miguel Rebollo-Hernanz, Maria Dolores Morales, Angel L. Lopez de Pablo, Maria A. Martin-Cabrejas, Silvia M. Arribas
Summary: This study investigates the vasodilatory effects of cocoa shell extract and its potential to improve age-induced endothelial dysfunction. The findings suggest that cocoa shell extract has vasodilatory properties associated with increased nitric oxide bioavailability, mainly due to its antioxidant components, particularly protocatechuic acid. Therefore, cocoa shell extract has the potential to be used as a food ingredient for diseases related to endothelial dysfunction.
Article
Food Science & Technology
Dirk W. Lachenmeier, Steffen Schwarz, Joerg Rieke-Zapp, Ennio Cantergiani, Harshadrai Rawel, Maria Angeles Martin-Cabrejas, Maria Martuscelli, Vera Gottstein, Simone Angeloni
Summary: This article discusses the potential of coffee by-products and their impact on coffee farmers and the environment. By-products can be utilized for human nutrition, contributing to sustainability and waste reduction. However, there are restrictions in this field that require further research and policy support.
Editorial Material
Biochemistry & Molecular Biology
Silvia M. Arribas, Maria A. Martin-Cabrejas
Article
Biochemistry & Molecular Biology
David Ramiro-Cortijo, Andrea Gila-Diaz, Gloria Herranz Carrillo, Silvia Canas, Alicia Gil-Ramirez, Santiago Ruvira, Maria A. Martin-Cabrejas, Silvia M. Arribas
Summary: The composition of breast milk differs between males and females, with higher levels of protein and glutathione observed in breast milk from mothers with male newborns. This may provide an advantage for male infants in adapting to adverse intrauterine environments and prematurity.
Article
Biochemistry & Molecular Biology
Silvia Canas, Miguel Rebollo-Hernanz, Cheyenne Braojos, Vanesa Benitez, Rebeca Ferreras-Charro, Montserrat Duenas, Yolanda Aguilera, Maria A. Martin-Cabrejas
Summary: Coffee pulp is a by-product that contains antioxidant phytochemicals including phenolic compounds and caffeine. However, the antioxidant properties of phenolic compounds are limited by their bioaccessibility, bioavailability, and biotransformation during gastrointestinal digestion. This study found that the coffee pulp extract had higher concentrations of phenolic compounds, mainly phenolic acids, and caffeine. The antioxidant capacity increased during digestion, but flavonoids were mostly degraded. Phenolic acids and caffeine were highly bioaccessible, while flavonoids were degraded. These results suggest that coffee pulp can be a potential antioxidant food ingredient.
Article
Food Science & Technology
Veronica Segura, Miguel Angel Siglez, Angela Ruiz-Carnicer, Izaskun Martin-Cabrejas, Maria van der Hofstadt, Encarnacion Mellado, Isabel Comino, Carolina Sousa
Summary: Most gluten analysis methods are not effective for detecting hydrolyzed gluten proteins in certain foods and beverages. However, a method using G12/A1 moAbs can detect the immunogenic peptides that are responsible for the immune response in celiac disease. A specific and sensitive method based on G12/A1 LFIA was developed to detect gluten immunogenic peptides in beers labeled gluten-free or with low gluten content. The study found that some beers, despite being labeled gluten-free or low gluten, still contained immunogenic peptides that could cause symptoms and damage in celiac disease patients.
Article
Agriculture, Dairy & Animal Science
Victoria Pena-Delgado, Melissa Carvajal-Serna, Manuel Fondevila, Maria A. Martin-Cabrejas, Yolanda Aguilera, Gerardo Alvarez-Rivera, Jose A. Abecia, Adriana Casao, Rosaura Perez-Pe
Summary: The aim of this study was to evaluate the effect of a phytomelatonin-rich diet on ram sperm quality and seminal plasma composition. The results showed that the diet, including grape pulp, pomegranate and tomato pomaces, increased melatonin levels in seminal plasma, improved sperm viability and morphology, and protected sperm cells against oxidative damage.
Review
Biochemistry & Molecular Biology
Diego Taladrid, Miguel Rebollo-Hernanz, Maria A. Martin-Cabrejas, M. Victoria Moreno-Arribas, Begona Bartolome
Summary: Grape pomace (GP) is a winemaking by-product rich in (poly)phenols and dietary fiber, which have health-promoting effects. GP has various potential bioactivities in the gut environment, including regulation of nutrient digestion and absorption, modulation of gut hormone levels, reinforcement of gut morphology, protection of intestinal barrier integrity, modulation of inflammation and oxidative stress, and impact on gut microbiota composition and functionality. Understanding the connections between the gut and other organs through more human studies will solidify GP's role as a cardiometabolic health-promoting ingredient and contribute to the prevention and management of cardiovascular diseases.
Article
Biochemistry & Molecular Biology
Silvia Canas, Miguel Rebollo-Hernanz, Patricia Bermudez-Gomez, Pilar Rodriguez-Rodriguez, Cheyenne Braojos, Alicia Gil-Ramirez, Vanesa Benitez, Yolanda Aguilera, Maria A. Martin-Cabrejas
Summary: The digestion process can modify the bioaccessibility, bioavailability, and bioactivity of phenolic compounds found in cocoa shell, a by-product of the cocoa industry. This study assessed the influence of simulated gastrointestinal digestion on the concentration of phenolic compounds in cocoa shell flour and extract, as well as their antioxidant activity in intestinal epithelial and hepatic cells. The results showed that gastrointestinal digestion increased the antioxidant capacity of cocoa shell and exhibited free radical scavenging capacity. The cocoa shell did not show cytotoxicity and effectively countered oxidative stress in both cell lines, suggesting its potential as a functional food ingredient.
Review
Chemistry, Multidisciplinary
Miguel Rebollo-Hernanz, Yolanda Aguilera, Alicia Gil-Ramirez, Vanesa Benitez, Silvia Canas, Cheyenne Braojos, Maria A. Martin-Cabrejas
Summary: This study presents a comprehensive strategy for utilizing coffee by-products as sustainable bioactive food ingredients and nutraceuticals. The by-products can be transformed into functional food ingredients with antioxidant, anti-inflammatory, and anti-obesity effects, suitable for conditions such as cardiovascular disease, diabetes, and neurodegenerative disorders. This research contributes to functional food products, sustainability, and management of chronic diseases. Recent research has shown that coffee by-products are rich in bioactive compounds, suitable for producing functional food ingredients and nutraceuticals. The study proposes a stepwise approach for developing these products from coffee by-products, covering various stages such as characterization, research, formulation, analysis, and market potential.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Cheyenne Braojos, Andrea Gila-Diaz, Pilar Rodriguez-Rodriguez, Ignacio Monedero-Cobeta, Maria Dolores Morales, Santiago Ruvira, David Ramiro-Cortijo, Vanesa Benitez, Maria A. Martin-Cabrejas, Silvia M. Arribas
Summary: Coffee and cocoa manufacturing generate a substantial amount of waste, which contains bioactive compounds with antioxidant and anti-inflammatory properties. This study compared the efficacy of aqueous extracts and flours from coffee pulp and cocoa shell to ameliorate MetS induced by a high-fat diet. The results showed that coffee pulp ingredients had a better efficacy in reducing MetS parameters, likely due to the synergic effect of caffeine, protocatechuic, and chlorogenic acids. This by-product could be potentially used as a treatment for obesity-related MetS alterations in humans.
Article
Food Science & Technology
Vanesa Benitez, Miguel Rebollo-Hernanz, Cheyenne Braojos, Silvia Canas, Alicia Gil-Ramirez, Yolanda Aguilera, Maria A. Martin-Cabrejas
Summary: The study evaluated the impact of different extrusion conditions on the cocoa shell's (CS) dietary fiber, phenolic compounds, and antioxidant and functional properties. The results showed that higher temperatures and lower moisture feed during extrusion led to losses in the CS dietary fiber, especially the insoluble fraction. However, extrusion at 160°C-25% feed moisture resulted in the highest increase in total and free phenolic compounds, as well as enhanced antioxidant capacity. Extrusion also affected the physicochemical and techno-functional properties of the CS, producing extrudates with higher bulk density, diminished oil and water holding capacity, and improved swelling properties. Furthermore, extrusion increased the CS' glucose adsorption capacity, α-amylase inhibitory capacity, glucose diffusion delaying ability, and starch digestion retardation capacity. The findings demonstrate the potential of extrusion to valorize the CS and produce fiber-rich foods with improved health-promoting properties.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
