Article
Chemistry, Multidisciplinary
Athina Ntzimani, Antonios Kalamaras, Theofania Tsironi, Petros Taoukis
Summary: Convenient cuts of poultry products are highly perishable, but their shelf life can be extended using modified atmosphere packaging (MAP) or edible and biodegradable coatings. This study aimed to model the effect of MAP and active coatings enriched with antimicrobial agents on the microbial growth and shelf life of chicken cuts. The results showed that both MAP and active coatings with citrus extract had a similar effect in extending the shelf life of chicken cuts. The study demonstrates the potential of using MAP or edible coatings to improve the shelf life and commercial value of broiler chicken cuts.
APPLIED SCIENCES-BASEL
(2023)
Article
Microbiology
Evelyne Duthoo, Geertrui Rasschaert, Frederic Leroy, Stefan Weckx, Marc Heyndrickx, Koen De Reu
Summary: Through microbial analysis of cooked charcuterie products, it was found that lactic acid bacteria are the most abundant microbial group. The composition and changes of microbiota differed in different product types, and combining different analysis methods can provide a more comprehensive understanding of the evolution of microorganisms in perishable foods.
Article
Biochemistry & Molecular Biology
Katarzyna Ratajczak, Justyna Staninska-Pieta, Jakub Czarny, Pawel Cyplik, Lukasz Wolko, Agnieszka Piotrowska-Cyplik
Summary: This study analyzed the microbiome of minimally processed carrots subjected to high-oxygen packaging and refrigerated storage. The use of high-oxygen packaging extended the shelf life of the carrots, but also resulted in changes in the bacterial composition. The oxygen concentration was found to be the main factor influencing the differentiation of the stored carrots' microbiomes.
Article
Food Science & Technology
Zhijun Yang, Jun Yan, Jing Xie
Summary: The study assessed the impact of different packaging methods on grouper fillets. Modified atmosphere packaging (MAP) effectively inhibited microbial growth and maintained the water-holding capacity (WHC) of the fillets. MAP1 was the most effective in inhibiting oxidation and preserving the protein structure of the fillets. The presence of oxygen in the packaging system significantly influenced bacterial succession.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Olivier Couvert, Loona Koullen, Anne Lochardet, Veronique Huchet, Jonathan Thevenot, Yvan Le Marc
Summary: The growth of six bacterial species was studied under different gas compositions. Decreasing oxygen concentration had no effect on bacterial growth rates, which were only affected by low oxygen levels. Carbon dioxide concentration had a linear inhibitory effect on bacterial growth rates, except for one strain that remained insensitive to it. This study provides new tools for designing suitable packaging for MAP storage in the food industry.
Article
Biotechnology & Applied Microbiology
Sigurlaug Skirnisdottir, Stephen Knobloch, Helene L. Lauzon, Adalheidur Olafsdottir, Pall Steinthorsson, Pauline Bergsten, Viggo Uor Marteinsson
Summary: Onboard chitosan treatment did not have a clear impact on the sensory characteristics, freshness period, or shelf life of loin products, but significantly reduced total viable counts and specific spoilage organisms compared to the untreated group. Additionally, chitosan treatment resulted in lower bacterial diversity in the treated groups, regardless of packaging method, indicating a potential role in inhibiting spoilage organisms.
Article
Food Science & Technology
Anthony P. Bassey, Yongfang Chen, Zongshuai Zhu, Olumide A. Odeyemi, Tingxuan Gao, Olubunmi O. Olusola, Keping Ye, Chunbao Li, Guanghong Zhou
Summary: Modified atmosphere packaging (MAP) can reduce the bacterial population of predominant spoilers in meat products, thus extending the shelf life. Further studies are needed to understand the adaptive mechanisms of spoilage bacteria and to control their proliferation during storage.
Article
Food Science & Technology
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, Peter J. Torley
Summary: The study showed that using protective cultures to inhibit spoilage bacteria is a promising natural preservation technique to extend the shelf-life of fresh meat. Protective cultures demonstrated greater inhibitory effects in vacuum-packed lamb, with mixed cultures containing specific strains causing the most significant reductions.
Article
Food Science & Technology
Hanying Cha, Shuangmin Liang, Kaiyin Shi, Zhiqiang Xu, Changrong Ge, Ping Zhao, Zhichao Xiao
Summary: This study investigates the effect of modified atmosphere packaging (MAP) on the quality characteristics and bacterial community succession of chicken meat under superchilling conditions. The results show that MAP enhances the color of chicken meat while reducing various indicators of microbial growth. Furthermore, MAP inhibits the growth of majority of microorganisms and leads to a more intricate bacterial succession process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Kandeepan Gurunathan, Aaliya Tahseen, Shashikumar Manyam
Summary: The study investigates the effects of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelflife of chicken meat. MAP significantly increases certain attributes such as carbon dioxide content, shear force, standard plate count, color, and odor, while decreasing TBARS value, oxygen and nitrogen content. AP and MAP have no significant impact on other attributes.
Article
Food Science & Technology
Sunniva Hoel, Jorgen Lerfall, Anita Nordeng Jakobsen
Summary: This study assessed the growth and spoilage potential of Aeromonas bacteria in Atlantic cod fillets under different modified atmospheres. The results showed that atmospheres containing CO2/O2 or CO2/N2 significantly inhibited bacterial growth, while vacuum packaging promoted growth. Inoculation with bacteria did not significantly affect spoilage metabolite production.
Article
Agriculture, Dairy & Animal Science
A. A. Atallah, Amany M. El-Deeb, Entsar N. Mohamed
Summary: The effects of modified atmosphere packaging on the shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese were investigated in this study. Certain MAP combinations were found to be more effective in inhibiting bacterial growth and extending shelf-life. Improved sensory properties were observed in certain MAP treatments, leading to higher sensory evaluation scores.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Tingting Mao, Chenlan Xia, Tao Zeng, Qiang Xia, Changyu Zhou, Jinxuan Cao, Jun He, Daodong Pan, Deqian Wang
Summary: This study investigated the joint effects of ultrasound and modified atmosphere packaging (MAP) on the cold storage of sauced ducks. The results showed that ultrasound and MAP could inhibit the growth of bacteria and deterioration of sauced duck meat. The combination of ultrasound and MAP was more effective in maintaining physicochemical stability and extending the shelf life of sauced ducks.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yongfang Chen, Anthony Pius Bassey, Yun Bai, Shuang Teng, Guanghong Zhou, Keping Ye
Summary: This study compared the microbial diversity in meatballs with or without blown pack spoilage (BPS) and identified its cause. The synergistic effect of static magnetic field (SMF) and modified atmosphere packaging (MAP) in reducing BPS was also assessed. Results showed that Klebsiella pneumoniae was the major strain-inducing BPS in meatballs. Treatment with SMF and MAP effectively prevented the increase in pack volume and delayed bacterial growth, drop in pH, and the increase of TBARS.
Article
Food Science & Technology
Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Evangelia Tsara, Maria G. Eirinaki, Despoina Kokioumi, Evdoxia Ampatzidou, Ioannis S. Boziaris
Summary: The aim of this study was to evaluate the effect of hurdles such as a(w) and pH, as well as storage atmosphere, on the microbiological and sensory changes of minimally processed European sea bass fillets. The results showed that the shelf-life of brined fillets stored aerobically was 6 days, while vacuum and MAP storage extended it to 12 days. The use of acetic or citric acid as marinades also increased the shelf-life, with acetic acid achieving 30 and 40 days under aerobic and reduced oxygen conditions, respectively.
Article
Biochemistry & Molecular Biology
Cinzia Ingallina, Giacomo Di Matteo, Mattia Spano, Erica Acciaro, Enio Campiglia, Luisa Mannina, Anatoly Petrovich Sobolev
Summary: The recovery of bioactive compounds from crop byproducts is a promising approach for waste reutilization in the circular economy. This study characterized the metabolite profiles of globe artichoke and cauliflower byproducts using NMR-based metabolomics. Various beneficial compounds were identified, such as chiro-inositol and sesquiterpene lactones in globe artichoke byproducts, and S-methyl-L-cysteine S-oxide and glucosinolates in cauliflower byproducts. The findings can be applied in the formulation of plant biostimulants and food supplements.
Review
Nutrition & Dietetics
Donatella Ambroselli, Fabrizio Masciulli, Enrico Romano, Giuseppina Catanzaro, Zein Mersini Besharat, Maria Chiara Massari, Elisabetta Ferretti, Silvia Migliaccio, Luana Izzo, Alberto Ritieni, Michela Grosso, Caterina Formichi, Francesco Dotta, Francesco Frigerio, Eleonora Barbiera, Anna Maria Giusti, Cinzia Ingallina, Luisa Mannina
Summary: The definition of metabolic syndrome (MetS) has changed over time due to the difficulty in establishing universal criteria. MetS is associated with a pro-inflammatory state related to altered glucose metabolism, leading to increased cardiovascular risk. Complications of MetS include cardiovascular diseases (CVDs) and type 2 diabetes (T2D). Genetic factors, human microbiota, and diet play complex roles in the predisposition to MetS. This review summarizes the literature of the past decade on MetS, including its definition, pathophysiology, treatment approaches, prediction and diagnosis using advanced methodologies, and the role of specific foods in prevention and/or treatment.
Article
Food Science & Technology
Mariacinzia Rutigliano, Pasqua Loizzo, Giuseppina Spadaccino, Antonio Trani, Patrizio Tremonte, Raffaele Coppola, Flavia Dilucia, Aldo Di Luccia, Barbara la Gatta
Summary: Coppa Piacentina, a peculiar dry cured salami, showed a slow proteolysis due to the whole cut of the pork neck. The proteolysis activity was more intense on the external part, mainly due to endogenous enzymes, leading to degradation of myofibrillar or sarcoplasmic proteins at different stages of ripening. The most abundant free amino acids were lysine and glutamic acid, similar to those found in dry cured ham.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, Federica Cardinali, Gianfranco Mamone, Cecilia Puppo, Antonela G. Garz, Silvina R. Drago, Carmine Laurino, Anna Reale
Summary: This study aimed to assess the fermentability of a pistachio-based beverage and the effects of lactic acid fermentation on its odor profile and stability. A procedure for obtaining the beverage was developed and its nutritional composition was determined. Nine strains of lactic acid bacteria were evaluated for their fermentation ability and product quality in the pistachio-based beverage. The results showed that the beverage was an optimal substrate for lactic acid bacteria, achieving high viable counts and appropriate acidity values.
Article
Food Science & Technology
Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro, Tiziana Di Renzo
Summary: This study evaluated the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. The results showed that all seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria. Bacillus spp. must be strongly monitored as their presence in quinoa and amaranth seeds could result in economic losses for the bread production industry.
Article
Biochemistry & Molecular Biology
Cosimo Taiti, Giacomo Di Matteo, Mattia Spano, Vittorio Vinciguerra, Elisa Masi, Luisa Mannina, Stefania Garzoli
Summary: In this study, a metabolomic approach was applied to explore the metabolome of dried hop leaves, revealing a wide range of chemical components including volatile organic compounds, terpenic compounds, fatty acids, sugars, amino acids, organic acids, and alcohols.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Giacomo Di Matteo, Alessandra Cimbalo, Lara Manyes, Luisa Mannina
Summary: G. lutea flower attenuates BEA cytotoxicity and reduces the presence of major oncoproteins through modulation of protein expression.
Article
Plant Sciences
Massimo Iorizzo, Angelo Sicilia, Elisabetta Nicolosi, Martino Forino, Luigi Picariello, Angela Roberta Lo Piero, Andrea Vitale, Eugenia Monaco, Filippo Ferlito, Mariantonietta Succi, Patrizio Tremonte, Angelita Gambuti, Clizia Villano, Antonello Bonfante, Riccardo Aversano, Raffaele Coppola
Summary: The study found that pedoclimatic conditions have a significant impact on the cultivation of grapes, affecting plant physiology, microbial quality, gene expression, and compound concentration. The Aglianico grape variety is more influenced by environmental conditions compared to Cabernet Sauvignon. These findings not only reinforce the concept of terroir, but also have implications for the future utilization of grape genetic resources.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Genetics & Heredity
Giulio Testone, Michele Lamprillo, Maria Gonnella, Giuseppe Arnesi, Anatoly Petrovich Sobolev, Riccardo Aiese Cigliano, Donato Giannino
Summary: This study presents the chloroplast genome sequence, transcriptome expression, and functional annotation of smooth- and curly-leafed endives. The chloroplast genome exhibits high polymorphism and RNA editing characteristics. The expression of the chloroplast transcriptome shows stress- and cultivar-specific responses to extreme rainfall events.
Article
Food Science & Technology
Lorenzo Goppa, Mattia Spano, Rebecca Michela Baiguera, Marco Cartabia, Paola Rossi, Luisa Mannina, Elena Savino
Summary: Wood Decay Fungi (WDF) are specialized fungi that degrade wood. This research investigated the metabolites in hydroalcoholic and organic extracts from A. biennis, F. iberica, and S. hirsutum mycelia using NMR methodology. Various compounds including amino acids, sugars, organic acids, and fatty chains were identified and quantified. These findings are important for the development of WDF-based products with high nutritional and nutraceutical value.
Review
Biochemistry & Molecular Biology
Annalaura Manes, Tiziana Di Renzo, Loreta Dodani, Anna Reale, Claudia Gautiero, Mariastella Di Lauro, Gilda Nasti, Federica Manco, Espedita Muscariello, Bruna Guida, Giovanni Tarantino, Mauro Cataldi
Summary: This systematic review examined the hypothesis that gut microorganisms may contribute to the variability in the clinical response to classical immunosuppressant drugs (cIMDs) by affecting their pharmacokinetics, efficacy, or tolerability. The review found evidence supporting potential effects on cIMD pharmacokinetics, efficacy, or tolerability in studies of tacrolimus, cyclosporine, mycophenolic acid, and corticosteroids, while data were missing for everolimus and sirolimus. Furthermore, the review found that cIMDs have significant effects on the composition of intestinal microbiota, although no consistent pattern of microbiota modification was observed across studies.
Article
Plant Sciences
Silvia Di Giacomo, Ester Percaccio, Annabella Vitalone, Cinzia Ingallina, Luisa Mannina, Alberto Macone, Antonella Di Sotto
Summary: Hemp bioproducts, with their diverse bioactive compounds and potential health benefits, show great promise for nutraceutical and pharmaceutical applications. This study investigated the chemically characterized hydroalcoholic and organic extracts obtained from locally cultivated hemp varieties and found that they possess antimutagenic, radical scavenging, and cytotoxic properties. These findings suggest that bioactive compounds in hemp inflorescences could be harnessed for genoprotective and chemopreventive purposes.
