Review
Agronomy
Yujie Fang, Minato Wakisaka
Summary: Respiration and microbial infection are key factors contributing to postharvest spoilage of fruits and vegetables. Atmosphere storage technology, when combined with newer preservation technologies, such as ethylene scavengers and ultraviolet radiation, has the potential to significantly reduce food loss during storage by optimizing storage conditions for each type of produce.
Review
Food Science & Technology
Amalia Carmen Mitelut, Elisabeta Elena Popa, Mihaela Cristina Draghici, Paul Alexandru Popescu, Vlad Ioan Popa, Oana-Crina Bujor, Violeta Alexandra Ion, Mona Elena Popa
Summary: The food industry is currently tackling challenges related to sustainability and health implications of packaging and processing techniques. Consumers' desire for less processed and natural products has led to the development of edible coatings which improve food quality, shelf life, safety, and functionality. Studies on different edible coatings applied on minimally processed fruits and vegetables have shown positive effects on food shelf life and quality.
Review
Food Science & Technology
Jessica A. F. F. Finger, Isabela M. Santos, Guilherme A. Silva, Mariana C. Bernardino, Uelinton M. Pinto, Daniele F. Maffei
Summary: The global demand for minimally processed vegetables (MPVs) is growing due to changes in lifestyle. MPVs are fresh vegetables that have undergone processing steps to become ready-to-eat products, providing convenience for consumers and food companies. However, poor hygiene practices can compromise the microbiological quality and safety of these products, posing potential risks to consumer health.
Article
Food Science & Technology
Iana Cruz Mendoza, Esther Ortiz Luna, Maria Dreher Pozo, Mirian Villavicencio Vasquez, Diana Coello Montoya, Galo Chuchuca Moran, Luis Galarza Romero, Ximena Yepez, Romulo Salazar, Maria Romero-Pena, Jonathan Coronel Leon
Summary: This review provides an overview of the main problems associated with microbial contamination in fruits and vegetables, as well as various chemicals, physical, and biological disinfection methods. By understanding and implementing these methods, the fruit and vegetable industries can ensure food safety.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Polymer Science
Nahla Zidan, Marzough Aziz Albalawi, Adel I. Alalawy, Mohammed A. Al-Duais, Sharifa Alzahrani, Moniba Kasem, Ahmed A. Tayel, Rasha M. Nagib
Summary: The study aimed to utilize plant waste and prepare polymeric films with date kernel extract to kill microbes that cause spoilage of preserved fruits. The results showed that the extract had good compatibility with the film polymers and created insoluble films in water to a large extent. The films demonstrated superior antimicrobial possibilities without any hazardous effect on the contaminated solution.
EUROPEAN POLYMER JOURNAL
(2023)
Review
Microbiology
Maria Isabel S. Santos, Catia Marques, Joana Mota, Laurentina Pedroso, Ana Lima
Summary: Microbial foodborne diseases pose a major health concern, and consumer preferences for ready-to-eat or minimally processed fruits and vegetables are a significant risk factor. Essential oils can be used to reduce pathogens and extend the shelf-life of MP foods, but more research is needed for practical applications.
Article
Food Science & Technology
Lili Mao, Pranita Mhaske, Xin Zing, Stefan Kasapis, Mahsa Majzoobi, Asgar Farahnaky
Summary: Cold plasma technology has been proven to be an effective non-thermal technique for inactivating pathogenic microorganisms while maintaining the quality of fresh fruits and vegetables and extending their shelf life. However, the efficiency of this technique depends on product surface properties and the optimization of several processing parameters.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Jiyang Cai, Wuhui Lu, Qixin Kan, Xia Chen, Yong Cao, Jie Xiao
Summary: This study comprehensively investigated the effects of a biopolymer-coated polyethylene active film on the qualities and volatile compositions of fruits. The results revealed the selective inhibition of spoilage bacteria genera and the mechanisms behind the change in volatile composition.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Biochemistry & Molecular Biology
Shuaidan Chang, Qi Guo, Gengan Du, Jiayao Tang, Bin Liu, Kan Shao, Xubo Zhao
Summary: Minimally processed fruits and vegetables (MPFVs) are popular due to their freshness, convenience, and quick consumption. However, their exposure during peeling and slicing can lead to contamination by foodborne pathogens and spoilage bacteria. Utilizing biopolymer-based edible films containing probiotics is a promising approach to protect MPFVs while maintaining their nutritional value and quality.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Muhammad Rehan Khan, Fabio Angelo Di Giuseppe, Elena Torrieri, Muhammad Bilal Sadiq
Summary: Minimally processed fresh fruits and vegetables, though being as fresh as intact products, face accelerated decay and loss of nutritional value during shelf-life. Active packaging technology and biopolymeric antioxidant film and coating have shown promising results in preserving safety and sensory properties. The research discusses the mechanisms of nutrient loss and the effectiveness of various materials in maintaining the quality of fresh produce.
FOOD PACKAGING AND SHELF LIFE
(2021)
Review
Microbiology
Jessie Melo, Celia Quintas
Summary: The consumption of minimally processed fruit (MPF) has increased due to the novel trend in the food market and consumers' demand for fresh, organic, convenient foods. However, the microbiological safety of MPF has caused concerns as it may be a foodborne vehicle for pathogens. Cases of foodborne diseases linked to MPF, particularly Salmonella enterica, Escherichia coli, Listeria monocytogenes, and Norovirus, have been reported. Microbial spoilage is also a significant issue with economic implications. Therefore, establishing effective control measures and coordinated strategies is crucial for enhancing the safety of MPF.
Review
Chemistry, Applied
Haiying Wei, Farzad Seidi, Tingwei Zhang, Yongcan Jin, Huining Xiao
Summary: Ethylene is the main cause of postharvest spoilage in fruit and vegetables, making effective management of ethylene crucial for reducing losses. Recent research focuses on the development of ethylene scavengers/inhibitors and discussions on the mechanisms of ethylene removal and oxidation in food packaging materials.
Review
Microbiology
Elisabeta Elena Popa, Elena Loredana Ungureanu, Mihaela Geicu-Cristea, Amalia Carmen Mitelut, Mihaela Cristina Draghici, Paul Alexandru Popescu, Mona Elena Popa
Summary: Foodborne pathogens pose a significant threat to global public health in the food industry. Various methods have been studied for inhibiting pathogens in food, including the development of innovative packaging materials and the use of emerging technologies. This study evaluated trends in technology for food processing and novel packaging materials in inhibiting pathogenic microorganisms. Technologies such as high-voltage atmospheric cold plasma, high-pressure processing, microwaves, radio frequency heating, and ultrasound have proven effective in reducing pathogenic microbial loads. Additionally, novel packaging materials incorporating antimicrobial agents have shown efficiency in inhibiting a wide range of microorganisms.
Review
Microbiology
Amir Ali Anvar, Hamed Ahari, Maryam Ataee
Summary: Food products contaminated by foodborne pathogens can cause diseases, and efforts are being made to develop novel agents to combat these microorganisms, which may have implications for the COVID-19 pandemic. Nanotechnology has introduced a new food packaging technology utilizing nanomaterials with unique antimicrobial properties to extend food shelf life.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Patricia Angelica Barril, Juan Martin Oteiza, Javier Pardo, Gerardo Anibal Leotta, Marcelo Lisandro Signorini
Summary: This research analyzed the prevalence of human pathogens in vegetables, focusing on bacteria, parasites, and viruses. The study found relatively low occurrence rates of bacterial, parasitic, and viral hazards in vegetables, emphasizing the importance of proper sanitation methods for raw vegetables.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Iolanda Nicolau-Lapena, Ingrid Aguilo-Aguayo, Marina Anguera, Inmaculada Vinas, Maribel Abadias
Summary: The study investigated the efficacy of using sonication at different frequencies and temperatures to reduce Listeria innocua population in strawberries. The results showed that sonication combined with temperature treatments could effectively decrease bacterial population, but may have some impact on the quality of strawberries. Further research is needed to optimize the conditions for enhancing the effects of temperature.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Marcia Oliveira, Paula Fernandez-Gomez, Avelino Alvarez-Ordonez, Miguel Prieto, Mercedes Lopez
Summary: This review provides insights into the emerging applications of Plasma Activated Water (PAW) in the food industry, discussing its antimicrobial properties, inactivation mechanisms, critical factors determining the lethal effect, and other technological applications. Overall, this review article describes the degree of success achieved by PAW technology in different applications and illustrates its feasibility and applicability in the food-processing industry.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
J. Ortiz-Sola, P. Colas-Meda, I. Nicolau-Lapena, I. Alegre, M. Abadias, I. Vinas
Summary: This study investigated the survival and pathogenic potential of Salmonella enterica on strawberries after various disinfection steps. The results showed that the disinfection treatments did not interfere with the survival of Salmonella enterica along the gastrointestinal tract. However, the combined treatment resulted in a decrease in adherence ability during cold storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Iolanda Nicolau-Lapen, Pilar Colas-Lapena, Inmaculada Vinas, Isabel Alegre
Summary: Consumption of fresh and cold-pressed juice in Europe is increasing. This study evaluated the inactivation of food-borne pathogens in apple juice using ultraviolet C light treatment. It was found that treating apple peels with UVC254nm light and then immersing them in water was the most effective method.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Jordi Ortiz-Sola, Antonio Valero, Maribel Abadias, Iolanda Nicolau-Lapena, Inmaculada Vinas
Summary: The combination of UV-C irradiation, PA, and agitated water effectively disinfects strawberries and water wash, showing significant reductions in foodborne pathogens. Storage conditions have a larger impact on the inactivation of S. enterica than on MNV-1.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agronomy
Iolanda Nicolau-Lapena, Ingrid Aguilo-Aguayo, Gloria Bobo, Inmaculada Vinas, Marina Anguera, Maribel Abadias
Summary: This study tested the efficacy of ferulic acid (FA) in fresh-cut apple and melon to prevent the growth of Listeria monocytogenes and maintain fruit quality. The results showed that FA did not have a bactericidal effect, but had a significant effect against Listeria monocytogenes at the end of storage. The immersion application of FA was found to be the most effective method. Overall, FA could be used in fresh-cut apple and melon to prevent the growth of Listeria monocytogenes without affecting physicochemical quality.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Iolanda Nicolau-Lapena, Juan Jose Rodriguez-Bencomo, Pilar Colas-Meda, Inmaculada Vinas, Vicente Sanchis, Isabel Alegre
Summary: This investigation evaluates the application of ultraviolet light irradiation to control patulin contamination in apple-derived products and fruit juices. The results show that UV-C-254nm treatment effectively inhibits the growth of Penicillium expansum and reduces patulin content in contaminated apples. Additionally, treating patulin-contaminated juice with UV light significantly reduces patulin levels without introducing new risks.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Paula Fernandez-Gomez, Marcia Oliveira, Jose F. Cobo-Diaz, Montserrat Gonzalez-Raurich, Rodolfo Mugica-Vidal, Fernando Alba-Elias, Miguel Prieto, Avelino Alvarez-Ordonez, Mercedes Lopez
Summary: This study evaluates the anti-biofilm activity of a coating applied with an atmospheric-pressure plasma jet system on stainless steel against multispecies biofilms containing Listeria monocytogenes. The results show that the coating is effective against L. monocytogenes in mono-species biofilms, but its activity is reduced in multispecies biofilms. The disinfection treatments with sodium hypochlorite or peracetic acid effectively control L. monocytogenes growth, with sodium hypochlorite providing stronger control on multispecies biofilms.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Review
Food Science & Technology
Israel Hernandez-Lopez, Jordi Ortiz-Sola, Cristina Alamprese, Lillian Barros, Oren Shelef, Loai Basheer, Ana Rivera, Maribel Abadias, Ingrid Aguilo-Aguayo
Summary: Legumes and nuts play a crucial role in the diet of many countries, especially those in the Mediterranean region. However, consumption rates in developed countries are relatively low compared to Asia or Africa. This review highlights the potential benefits of using native varieties from different countries to increase consumption, particularly by incorporating them into ready-to-eat foods that align with current fast-paced lifestyles and the demand for nutritious and sustainable options.
Article
Infectious Diseases
Pilar Colas-Meda, Inmaculada Vinas, Isabel Alegre
Summary: This study aimed to apply several biopreservation techniques to inhibit the growth of Listeria innocua in different food matrices. The use of lactic acid bacteria, bacteriocin nisin, bacteriophage PhageGuard Listex (TM) P100, and enzyme lysozyme were evaluated. The results showed that the application of these biopreservation techniques was effective in inhibiting Listeria innocua growth, and the efficacy was influenced by the type of food matrix and its physicochemical characteristics.
Article
Infectious Diseases
Marcia Oliveira, Pilar Truchado, Rebeca Cordero-Garcia, Maria I. Gil, Manuel Abellan Soler, Amador Rancano, Francisca Garcia, Avelino Alvarez-Ordonez, Ana Allende
Summary: In this study, the occurrence of indicator antibiotic-resistant bacteria (ARB) and antibiotic resistance genes (ARGs) in wastewater treatment plants (WWTPs) was monitored for 12 months. The study aimed to investigate the effectiveness of current wastewater treatment practices in reducing ARB and ARGs and preventing their spread to the environment. The results showed high concentrations of ARB and ARGs in the influent samples, but the reclamation treatments implemented in the WWTPs were effective in reducing their occurrence. However, WWTP effluents may still serve as a source of ARGs and disseminate antimicrobial resistance.
Article
Food Science & Technology
Isma Neggazi, Pilar Colas-Meda, Inmaculada Vinas, Salvador Garza, Isabel Alegre
Summary: In recent years, a high incidence of Alicyclobacillus acidoterrestris, a heat-resistant and spore-forming spoilage bacterium, has been observed in pasteurized and high hydrostatic pressure (HPP)-treated fruit juices. The bacteria's spores are capable of surviving conventional pasteurization and HPP treatments and can germinate and multiply in acidic conditions, leading to the production of guaiacol, an undesirable compound with a medicinal, smoked, or antiseptic odor. This study found a high prevalence of A. acidoterrestris in Spanish fruit juices, with a significant occurrence in juice blends containing apple juice. Characterization of isolates revealed differences in growth capacity at different pH and temperatures, as well as guaiacol production capacity. The findings highlight the importance of investigating the origin of A. acidoterrestris and developing strategies to reduce its presence in final fruit juice products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
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.
