Article
Food Science & Technology
Sunil Pipliya, Sitesh Kumar, Prem Prakash Srivastav
Summary: The nonthermal plasma (NTP) technology is a promising method for pasteurization of fruit juice. In this study, the effect of NTP on aerobic mesophiles (AM) and yeasts and molds (YM) count in pineapple juice was examined. The Geeraerd model, with the N-res parameter explaining the tailing behavior of microbes, was determined to be the most accurate model for describing the inactivation kinetics of AM and YM. This research contributes to the production of safe and nutritious pineapple juice using nonthermal processing.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Zewei Wang, Hang Jia, Jinyi Yang, Zhongqiu Hu, Zhouli Wang, Tianli Yue, Yahong Yuan
Summary: Cold plasma has the potential to inactivate microorganisms. This study applied dielectric barrier discharge plasma (DBDP) to inactivate Alicyclobacillus contaminans in apple juice and investigated its impact on the physicochemical properties of the juice. DBDP treatment effectively reduced total viable bacterial count in apple juice, caused changes in color and pH, and damaged the cell membrane of the bacteria leading to cell leakage and death.
Article
Food Science & Technology
Yali Ma, Qi Wang, Wanyu Shen, Yingying Liu, Lige Qi, Jiandong Xiao, Rui Cai, Tianli Yue, Zhouli Wang
Summary: This study investigated the effectiveness of pulsed light (PL) treatment in inactivating Alicyclobacillus spp. in apple juice and the mechanisms behind it. The results showed that different strains of Alicyclobacillus spp. in apple juice could be completely inactivated with a total fluence of 23.52-35.28 J/cm2 and a total processing time of less than 8 minutes, depending on the bacterial strains. The PL treatment altered the cell membrane permeability and destroyed the cell structure, resulting in leakage of intracellular electrolytes and disruption of the antioxidant defense system, ultimately leading to bacterial inactivation.
Article
Food Science & Technology
Hao Ding, Tiecheng Wang, Yuhan Sun, Yuxiang Zhang, Jianping Wei, Rui Cai, Chunfeng Guo, Yahong Yuan, Tianli Yue
Summary: This study used cold plasma to inactivate A. acidoterrestris, a bacterium resistant to heat treatment in fruit juice production. The inactivation efficacy was determined using the plate count method and described using a biphasic model. The study also investigated the effects of food matrix, input power, gas flow rate, and treatment time on inactivation efficacy, and analyzed the inactivation mechanism using scavenging experiments, scanning electron microscopy, and Raman spectra.
Article
Engineering, Chemical
Jinye Zhang, Sihang Li, Wenjing Wang, Jianfei Pei, Jiawei Zhang, Tianli Yue, Wirote Youravong, Zhenyu Li
Summary: This study successfully developed a food functional microfiltration membrane by multi-stage modification, with polydopamine and nisin microspheres immobilized onto the membrane surface, resulting in enhanced rejection of Alicyclobacillus acidoterrestris and simultaneous exclusion and inactivation. The modified membrane also showed reliable stability under different membrane cleaning procedures.
JOURNAL OF MEMBRANE SCIENCE
(2021)
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
Food Science & Technology
Jingya Qian, Shubei Chen, Shuhao Huo, Chunhua Dai, Cunshan Zhou, Haile Ma
Summary: The effects of PMF treatment on cloudy apple juice showed inhibition of enzyme activities without significant changes in soluble solids, pH and other quality parameters. PMF can be a potential technology for enzymatic inactivation with high retention of quality in apple juice.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Lara Manzocco, Federico Basso, Maria Cristina Nicoli
Summary: The effect of hyperbaric storage on polyphenoloxidase activity was studied in model solutions and apple juice. It was found that hyperbaric storage completely inactivated the enzyme and the rate of inactivation increased with increasing storage pressure. Moreover, hyperbaric storage also reduced the counts of bacteria and yeast in apple juice and maintained the original color of the juice. This study demonstrates the potential of hyperbaric storage in controlling enzyme-related quality decay in fruit juices and other food matrices.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
H. A. Makroo, B. Srivastava, A. Jabeen
Summary: The study found that the voltage gradient significantly affects the activity of Polyphenoloxidase, color, hydroxymethylfurfural, and total phenolic content when ohmically heating pineapple juice. Additionally, it was observed that voltage gradient plays an important role in the enzyme inactivation method for pineapple juice based on ohmic heating.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Haitao Long, Lumei Pu, Weibing Xu, Mina Nan, William Oyom, Dov Prusky, Yang Bi, Huali Xue
Summary: Penicillium expansum spores in apple juice were effectively inactivated by contact glow discharge electrolysis (CGDE). The mechanism of spore inactivation was found to involve the destruction of cell membrane integrity and the generation of reactive oxygen species accumulation. CGDE has potential industrial relevance for treating fungal spore-contaminated liquids in the food industry.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Thayane R. B. Farias, Sueli Rodrigues, Fabiano A. N. Fernandes
Summary: Cold plasma technologies are evaluated for apple juice processing, showing different outcomes and emphasizing the importance of choosing the right technology for specific goals.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Dong Yang, Liang Zhao, Lei Rao, Xiaojun Liao
Summary: This study investigated the effect of various preliminary stresses on high pressure carbon dioxide (HPCD)-induced viable but nonculturable (VBNC) formation in microorganisms. The results showed that heat, acidity, and long-term cultivation preadaptation significantly increased VBNC Escherichia coli production induced by HPCD. Transcriptome analysis revealed a decrease in genes involved in ATP production in stress-treated cells, suggesting that the decrease in ATP caused by these stresses may be the reason for the increased VBNC production. Further experiments confirmed the negative correlation between ATP levels and VBNC ratios. Overall, this study provides guidance for the storage environment of food materials and contributes to the development of HPCD technology in the food industry.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Qian Li, Jing Li, Mengran Duan, Lu Liu, Yinxin Fu, David Julian McClements, Tiantian Zhao, Hongyi Lin, Jinglan Shi, Xiaoqiang Chen
Summary: The addition of titanium dioxide nanoparticles negatively affected the content, bioaccessibility, and antioxidant activity of polyphenols in apple juice, leading to a decrease in their levels and effectiveness. This suggests that TiO2 NPs may influence the absorption and utilization of polyphenols in the human body.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Shilin Wu, Xueming Xu, Na Yang, Yamei Jin, Zhengyu Jin, Zhengjun Xie
Summary: The study found that induced electric fields can deactivate E.coli by destroying the cell membrane, denaturing intracellular enzymes, and rupturing the cell membrane, making it a potential technique for liquid food processing.
Article
Food Science & Technology
Dong Yang, Yongtao Wang, Liang Zhao, Lei Rao, Xiaojun Liao
Summary: This study explored the roles of extracellular pH and high pressure in inducing viable but non-culturable (VBNC) cells during high pressure carbon dioxide (HPCD) treatment. The results showed that pH had a greater impact on VBNC induction compared to high pressure, and certain genes involved in cellular transport and localization were identified as potential key factors in VBNC induction. Additionally, high pressure was found to accelerate VBNC formation during the HPCD process.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Tao Ma, Xinna Hu, Shuyu Lu, Xiaojun Liao, Yi Song, Xiaosong Hu
Summary: The synthesis of novel functional materials from abundant food waste resources has great potential for applications and ecological benefits. Nanocellulose, with its modifiable surface, excellent mechanical strength, and high aspect ratio, is a renewable and sustainable polymer that shows promise in various applications, including the food industry. This review focuses on the structural characteristics and extraction approaches of nanocellulose, as well as recent advancements in its use in the food industry. Environmental and human health concerns related to nanocellulose production are also evaluated. The extraction and production of nanocellulose from food waste provide a platform for the sustainable utilization of biomass, and its application in green food packaging materials, emulsion stabilizers, dietary fiber, nutrition delivery, and 3D printing hydrogels have shown excellent performance. Validated standards for characterizing the structure and evaluating toxicity are essential for the commercialization of nanocellulose in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Lingna Zhang, Lifen Jiang, Xinyin Nie, Hongmei Liao
Summary: The occurrence of a VBNC state in bacteria during thermosonication is influenced by factors such as pH and temperature. The study found that gram-negative bacteria were more likely to survive in a VBNC state compared to gram-positive bacteria. Moderate heat and the addition of sodium pyruvate could prevent the VBNC state, but further research is needed to fully understand the molecular mechanism.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Wentao Zhang, Fei Lao, Shuang Bi, Xin Pan, Xueli Pang, Xiaosong Hu, Xiaojun Liao, Jihong Wu
Summary: Using molecular sensory science approaches, the major aroma-active compounds in clear red raspberry juice were identified. These compounds include floral and grassy volatiles, as well as an aroma recombination model 1 that can simulate grassy, floral, woody, and caramel-like notes.
Article
Food Science & Technology
Yuanyuan Li, Feng Lu, Xiao Wang, Xiaosong Hu, Xiaojun Liao, Yan Zhang
Summary: This study investigates the biological transformation of chlorophyll-rich spinach extracts during gastrointestinal digestion and colonic fermentation in a murine model. Chlorophylls undergo pheophytinization and oxidative reactions, leading to the formation of pheophytins and subsequent conversion to pheophorbides by gut microbiota. The presence of pheophytins increases total short-chain fatty acids, including acetic, propionic, and butyric acids, during microbial fermentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Wenxin Wang, Lei Rao, Xiaomeng Wu, Yongtao Wang, Liang Zhao, Xiaojun Liao
Summary: This article provides an overview of the applications of supercritical carbon dioxide in food processing, including extraction, transformation, preservation, and drying. The technology meets the growing demand for green and sustainable solutions in food processing, enabling innovation and efficiency in this field.
FOOD ENGINEERING REVIEWS
(2021)
Article
Chemistry, Applied
Tao Ma, Linxiang Lv, Chengzheng Ouyang, Xinna Hu, Xiaojun Liao, Yi Song, Xiaosong Hu
Summary: Cellulose nanocrystal (CNC) has great potential in chemical, material, and food fields as a green bioresource. Research found that 20 wt% CNC hydrogels exhibited optimal print resolution and fidelity, with a CNC alignment orientation of 72%-73% along the printing direction. Additionally, blending CNC with high/low methoxy pectin (HMP/LMP) to prepare composite hydrogels for 3D printing showed favorable print fidelity at specific ratios, providing flexible and sustainable choices for medical tissue engineering development.
CARBOHYDRATE POLYMERS
(2021)
Review
Food Science & Technology
Peiqing Yang, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang, Xiaojun Liao
Summary: High pressure processing technology can ensure microbial safety in food to some extent, but the presence of pressure-resistant subpopulations, sublethal injury state cells, and viable but nonculturable state cells may pose potential food safety risks. Combining HPP with selected hurdles, such as temperature, pH, antimicrobials, etc., can effectively reduce the impact on vegetative microorganisms and enhance microbial inactivation.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Lei Xu, Zhenzhen Xu, Xiaojun Liao
Summary: This article discusses targeted and untargeted analysis techniques for assessing the authenticity of fruit juices, including stable isotopes, phenolics, carbohydrates, organic acids as targeted markers, and liquid/gas chromatography-mass spectrometer, nuclear magnetic resonance, infrared spectroscopy as untargeted techniques.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Dongsheng Luo, Jihong Wu, Zhuo Ma, Peipei Tang, Xiaojun Liao, Fei Lao
Summary: Pulsed air-impingement jet drying (AID) significantly improves the characteristic flavors of Shiitake mushrooms while maintaining better texture characteristics compared to hot air drying (HAD). Despite a slight drop in the total content of free amino acids and soluble sugars, AID outperforms HAD and vacuum freeze-drying (VFD) in terms of overall quality.
Article
Food Science & Technology
Wenxian Zhu, Yana Ai, Fang Fang, Hongmei Liao
Summary: Thermosonication treatment ensures microbial safety and quality of red pitaya juice, with better color retention compared to thermal processing.
Article
Food Science & Technology
Xuan Wang, Liang Zhao, Yongtao Wang, Zhenzhen Xu, Xiaomeng Wu, Xiaojun Liao
Summary: This study analyzed the dynamic changes of bacterial compositions during sweet potato sour liquid (SPSL) fermentation using SMRT sequencing, identifying the key role of Leuconostoc citreum in starch flocculation. This newly discovered strain showed excellent starch-flocculating abilities and significantly reduced the time required for total starch sedimentation in the traditional SPSL fermentation process. The findings suggest that this novel bioflocculant can modernize the traditional SPSL fermentation process and achieve rapid and highly efficient starch sedimentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Yana Ai, Guoxiong Wang, Fang Fang, Fusheng Zhang, Hongmei Liao
Summary: This study developed a real-time intelligent film using red pitaya peel (RPP) to evaluate pork freshness. The film was composed of RPP and glycerol, and showed strong molecular interaction and dense structure. The film demonstrated good sensitivity to ammonia and could be used for monitoring the freshness of meat.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Yana Ai, Fang Fang, Lingna Zhang, Hongmei Liao
Summary: The encapsulated oregano essential oil-resveratrol emulsions showed significant antimicrobial effect against Staphylococcus aureus and Saccharomyces cerevisiae, reducing their numbers in growth media and on fresh-cut cabbage. The retention of both oregano essential oil and resveratrol played a crucial role in the antimicrobial ability of the emulsions. The use of low storage temperature helped preserve the bioactive compounds and their antimicrobial properties.
Article
Food Science & Technology
Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu
Summary: This study found that there were differences in the impact of high pressure and HTST processing on phenolic compounds in red raspberries, with HTST processing promoting the release of free phenolic acids and HHP processing maximizing flavonol glycosides. Additionally, high temperature short time sterilization processing may also enhance juice authenticity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Ting Li, Liang Zhao, Yongtao Wang, Xiaomeng Wu, Xiaojun Liao
Summary: High pressure processing (HPP) is a non-thermal food processing technology that inhibits microbial growth while maintaining food quality. Using biopolymer packaging can address environmental issues associated with petroleum-based materials. Research on the effects of HPP on biopolymer properties is crucial for developing feasible biopolymer packaging materials.
FOOD ENGINEERING REVIEWS
(2021)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
