Article
Food Science & Technology
Reda Riesute, Joana Salomskiene, Alvija Salaseviciene, Irena Macioniene
Summary: In this study, anolyte was evaluated as a potential disinfectant for inhibiting bacterial growth in meat. It was found that anolyte effectively reduced the counts of L. monocytogenes and S. Typhimurium in beef cuts and minced pork, and these bacteria could not be detected in the samples treated with anolyte after 29 days of incubation. The use of anolyte as a disinfectant showed promising results in reducing bacterial contamination in meat.
Article
Food Science & Technology
Siobhan McSharry, Leonard Koolman, Paul Whyte, Declan Bolton
Summary: Ultraviolet Light-Emitting Diode (UV-LED) technology has the potential for reducing bacterial loads on meat. This study found that UV-LED technology can effectively reduce Listeria monocytogenes, Salmonella Typhimurium, and total Enterobacteriaceae counts in beef broth and on diced beef. Higher wavelength combinations of UV light showed better results after a certain treatment time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Erica Tirloni, Cristian Bernardi, Simone Stella
Summary: The study evaluated the antimicrobial activity of an ethyl lauroyl arginate-coated film on raw beef and pork, showing a good inhibitory effect on the growth of Escherichia coli over a storage period of 24 days.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Luis Patarata, Filipa Carvalho, Maria Joao Fraqueza
Summary: This study evaluated the effect of eliminating nitrite from the manufacturing of cured loins on consumer color evaluation and the behavior of pathogenic bacteria. The results showed that the use of nitrite resulted in a color considered adequate by most consumers, while the absence of nitrite led to a weaker color. The hedonic evaluation did not fully reflect the color evaluation. The use of nitrite did not affect the survival of pathogens, but the reduction in water activity was the primary determinant influencing their survival. Despite the weaker color, consumers still appreciate other sensory aspects beyond color.
Article
Food Science & Technology
Salvador Hernandez-Macias, Nuria Ferrer-Bustins, Oriol Comas-Baste, Anna Jofre, Mariluz Latorre-Moratalla, Sara Bover-Cid, Maria del Carmen Vidal-Carou
Summary: The revalorization of cava lees as a natural ingredient in fermented sausages can improve microbiological safety without promoting the growth of pathogens, showing potential for promoting a circular economy and benefiting the environment.
Article
Chemistry, Applied
Yanjun Liu, Yi Liu, Panpan Li, Ziwei Li
Summary: The study explored the antibacterial activity and mechanism of cyclolinopeptides in flaxseed oil. The cyclolinopeptides exhibited strong antibacterial activity against Listeria monocytogenes by destroying the bacterial cell membrane. This research highlights the potential of cyclolinopeptides as food additives or preservatives.
Article
Food Science & Technology
Gokhan Kursad Incili, Mehmet Emin Aydemir, Muzeyyen Akgol, Busra Kaya, Hilal Kanmaz, Gulsum Oksuztepe, Ali Adnan Hayaloglu
Summary: The study evaluated the efficacy of Rheum Ribes L. juice as a marinade against bacteria in raw beef, showing significant reductions in E. coli O157:H7, S. Typhimurium, and L. monocytogenes counts at 100% concentration for 24 hours. The juice contained 22 volatile compounds, with ethanol, ethylbenzene, and xylene as major components, exhibiting strong antimicrobial activity. The results suggest that Rheum Ribes L. juice can be used as an acidulant for decontaminating meat and as a key ingredient in marinades.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Sefinew Alemu Mekonnen, Agegnehu Gezehagn, Adugna Berju, Belete Haile, Haileyesus Dejene, Seleshe Nigatu, Wassie Molla, Wudu Temesgen Jemberu
Summary: The study in Amhara region, Ethiopia, estimated the health and economic burden of foodborne zoonotic diseases, and found that awareness of zoonotic diseases is associated with factors such as education level, family size, and income among respondents.
Article
Food Science & Technology
Cristina Rodriguez-Melcon, Carlos Alonso-Calleja, Rosa Capita
Summary: The study investigated the effects of low doses of four biocides on antibiotic resistance and cell surface hydrophobicity of Listeria monocytogenes and Salmonella enterica. The results showed that the use of subinhibitory concentrations of biocides could increase bacterial resistance to antibiotics and modify the hydrophobicity of the cell surface.
Article
Biotechnology & Applied Microbiology
L. Bungenstock, A. Abdulmawjood, F. Reich
Summary: The study showed that CFSconc obtained from Pediococcus spp. strains significantly inhibited the growth of applied L. monocytogenes strains during the storage period, while LAB culture broth and CFS could not reduce the growth of L. monocytogenes or B. thermosphacta. Concentrating preparations are important for obtaining a suitable antibacterial preparation that contributes to consumer safety and food quality when applied as a protective additive.
Article
Agriculture, Multidisciplinary
Deyin Zhao, Qian Wang, Fengxia Lu, Xiaomei Bie, Haizhen Zhao, Zhaoxin Lu, Yingjian Lu
Summary: Plantaricin EmF, a novel class IIb bacteriocin separated from L. plantarum 163, showed broad-spectrum antibacterial activity and heat stability. Its mode of action on L. monocytogenes involves damaging cell membrane integrity, and when combined with chitosan, it effectively extends the shelf life of beef.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
Jingwen Gao, Warangkana Srichamnong, Wimonphan Chathiran, Karl R. Matthews
Summary: The study evaluated the influence of curcumin on commensal spoilage bacteria, food-borne pathogens, and chicken skin pH and color. The curcumin treatment did not inhibit the growth of spoilage bacteria but significantly reduced the population of L. monocytogenes and Salmonella. Over a 10-day period, the population of Salmonella remained significantly lower on curcumin-treated samples compared to other treatments. Curcumin treatment had no significant impact on pH or color. This research suggests that curcumin can effectively control pathogen outgrowth on chicken without negatively affecting quality and may be suitable for commercial chicken processing.
Article
Biotechnology & Applied Microbiology
Sangeun Park, Eunyoung Park, Yohan Yoon
Summary: The purpose of this study was to investigate nonthermal treatments for reducing foodborne pathogens in raw beef. The results showed that nonthermal decontamination methods such as high pressure processing, UV LED radiation, hypochlorous acid water, lactic acid, modified atmosphere packaging, and bio-gel application were effective in reducing the counts of foodborne pathogens in beef. UV LED radiation improved the food safety of raw beef without affecting its quality.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Food Science & Technology
Xiaobing Jiang, Congyi Jiang, Tao Yu, Xiaojie Jiang, Rui Kang, Siyu Ren, Hong Chen, Yiping Zhang, Yi Li, Hecheng Meng, Hailei Wang
Summary: Phenyllactic acid (PLA) has inhibitory effects on Listeria monocytogenes biofilms and growth, but does not affect its ability to invade cells. The use of PLA in milk and spiced beef can effectively suppress the growth of Listeria monocytogenes.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Salvatore Antoci, Luigi Iannetti, Gabriella Centorotola, Vicdalia Aniela Acciari, Francesco Pomilio, Paolo Daminelli, Costanza Romanelli, Anna Beatrice Ciorba, Nicola Santini, Marina Torresi, Anna Ruolo, Filippo Castoldi, Marco Pierantoni, Pietro Noe, Giacomo Migliorati
Summary: The study investigated the microbiological safety of food companies exporting from Italy to Third Countries, finding Listeria monocytogenes detection slightly more common compared to companies exporting to the US. Improving cleaning and disinfection procedures and correctly applying Sanitation Standard Operating Procedures (SSOPs) are recommended to comply with zero tolerance for L. monocytogenes requested by some Third Countries.
Article
Entomology
Andreia Santos do Nascimento, Fabiane de Lima Silva, Cerilene Santiago Machado, Samira Maria Peixoto Cavalcante da Silva, Leticia M. Estevinho, Luis G. Dias, Carlos Alfredo Lopes de Carvalho
Summary: This study used the electronic tongue technique combined with multivariate statistical analysis to investigate the physicochemical parameters of Melipona scutellaris honey. By analyzing the physicochemical parameters, similar results to those obtained from the electronic tongue were found. The use of the electronic tongue together with statistical analysis demonstrated the similarity between samples, underscoring the potential of the electronic tongue as a tool for analyzing honey physicochemical parameters.
JOURNAL OF APICULTURAL RESEARCH
(2022)
Review
Food Science & Technology
Ricardo Mendes da Silva, Isabella de Matos Mendes da Silva, Maria Manuela Estevinho, Leticia M. Estevinho
Summary: This study systematically reviews data on the antibacterial activity of Annona muricata extracts (AME) against Staphylococcus aureus and Escherichia coli. The results suggest that AME may be a potential source of new phytochemical compounds with antimicrobial activity, with E. coli being more sensitive to the extracts compared to S. aureus.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Entomology
Ananias Pascoal, Emerson Dechechi Chambo, Leticia M. Estevinho
Summary: This study evaluated the botanical origin and physicochemical parameters of bee pollen samples harvested in different regions of northeast Portugal, and studied their antioxidant potential. The results showed differences in botanical origin and physicochemical parameters between samples from different locations.
JOURNAL OF APICULTURAL RESEARCH
(2023)
Correction
Food Science & Technology
Beatriz Nunes Silva, Vasco Cadavez, Pedro Ferreira-Santos, Maria Jose Alves, Isabel C. F. R. Ferreira, Lillian Barros, Jose Antonio Teixeira, Ursula Gonzales-Barron
Article
Biochemistry & Molecular Biology
Luis G. Dias, Andressa R. S. Bruni, Camilla P. Anizelli, Marcela Zangirolami, Patricia C. Lima, Leticia M. Estevinho, Evandro Bona
Summary: This study successfully applied a potentiometric E-tongue with 20 cross-selectivity lipidic polymeric membranes in the discrimination of three semi-quantitative groups of honey adulteration. A discriminant model with 12 sensors was obtained and achieved correct classification of all samples. However, the attempt to quantify the adulteration level using the E-tongue's data showed unsatisfactory predictive performance.
CHEMISTRY & BIODIVERSITY
(2022)
Article
Microbiology
Jaqueline Ferreira Campos, Thaliny Bonamigo, Paola dos Santos da Rocha, Vanessa Marina Branco Paula, Uilson Pereira dos Santos, Jose Benedito Perrella Balestieri, Denise Brentan Silva, Carlos Alexandre Carollo, Leticia M. Estevinho, Kely de Picoli Souza, Edson Lucas dos Santos
Summary: The chemical compositions and antimicrobial activity of propolis produced by Melipona quadrifasciata anthidioides and Scaptotrigona depilis were determined in this study. The propolis extracts contained phenolic compounds, diterpenes, and triterpenes. Both extracts demonstrated inhibitory effects against bacteria and fungi, with S. depilis extract showing better antimicrobial activity. This research suggests that propolis from these stingless bees has potential for the prevention or treatment of microbial infections.
Article
Food Science & Technology
Beatriz Nunes Silva, Olga Maria Bonilla-Luque, Aricia Possas, Youssef Ezzaky, Abdelkhaleq Elmoslih, Jose Antonio Teixeira, Fouad Achemchem, Antonio Valero, Vasco Cadavez, Ursula Gonzales-Barron
Summary: Diffusion methods and dilution methods are commonly used to evaluate the antimicrobial capacity of extracts and essential oils derived from Origanum, Syzygium aromaticum, and Citrus. The results are reported as inhibition diameters and minimum inhibitory concentrations. Meta-analytical regression models were built to investigate the sources of variability and the correlation between inhibition diameters and minimum inhibitory concentrations. The study found varied bacterial susceptibilities among the extracts and different impacts of plant species and methodology utilized on the measurements obtained.
Article
Food Science & Technology
Beatriz Nunes Silva, Vasco Cadavez, Cristina Caleja, Eliana Pereira, Ricardo C. Calhelha, Mikel Anibarro-Ortega, Tiane Finimundy, Marina Kostic, Marina Sokovic, Jose Antonio Teixeira, Lillian Barros, Ursula Gonzales-Barron
Summary: This study aimed to characterize the polyphenolic profile and bioactive properties of lemon balm, sage, and spearmint extracts. The results showed that some of these extracts may have the ability to prevent food spoilage and promote health benefits while not displaying toxicity against healthy cells. Although sage extracts did not exhibit anti-inflammatory capacity, they often showed the best outcomes in terms of other bioactivities. Overall, the research provides insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives.
Article
Agricultural Engineering
Nesar Mohammadi Baneh, Hossein Navid, Jalal Kafashan, Hatef Fouladi, Ursula Gonzales-Barron
Summary: This study focuses on the accurate recognition of stem and calyx in apple quality classification. The researchers developed a highly accurate and feasible methodology using Niblack thresholding and k-nearest neighbor classifiers, along with a locally designed small-scale apple sorting machine. The results showed that using a 5-nearest neighbor classifier and Euclidean distance with 80 training samples achieved accuracy rates of 100% for stem and 97.5% for calyx. This study is significant for the development of an advanced small-scale and low-cost sorting machine in the horticultural industry.
Article
Food Science & Technology
Beatriz Nunes Silva, Sara Coelho-Fernandes, Jose Antonio Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Summary: This study investigates the effect of a customised starter culture and plant extracts on the kinetics of Staphylococcus aureus and lactic acid bacteria in raw milk soft cheeses. The results show that the bio-preservatives can reduce the time required for a one-log reduction in S. aureus, but they may also affect the pH drop and decay rates in the cheese. Spearmint and sage extracts have an impact on the specific growth rate of lactic acid bacteria, while lemon balm does not have a significant effect.
Review
Food Science & Technology
Beatriz Nunes Silva, Jose Antonio Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Summary: This study provides an overview of lactic acid bacteria and plant extracts as antimicrobial agents in artisanal cheeses, as well as thermisation as a strategy to avoid pasteurisation. The mechanisms of antimicrobial action, advantages, limitations, and potential commercial applications of these approaches are discussed. Plant extracts and lactic acid bacteria appear to be effective in reducing microbial contamination, while thermisation can effectively inactivate pathogens.
Article
Environmental Sciences
Beatriz Nunes Silva, Sara Coelho-Fernandes, Jose Antonio Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Summary: In this study, the heat resistance of S. aureus in goats' raw milk subjected to different thermisation temperatures was investigated. The Weibull model was used to model the survival curves and two different approaches were employed to analyze the data. The study established a model capable of predicting S. aureus behavior at different temperatures and provided valuable information for the production of safer unpasteurized milk cheeses.
MICROBIAL RISK ANALYSIS
(2023)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)