Article
Food Science & Technology
Eric Jubinville, Mathilde Trudel-Ferland, Janie Amyot, Julie Jean
Summary: Foodborne diseases caused by viral pathogens are a major health and economic burden worldwide. Pulsed light treatment has been shown to be effective in reducing viral contamination on certain fruits and vegetables, but the effectiveness varies across different fruits.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Engineering, Chemical
Joshua R. Cassar, Edward W. Mills, Ali Demirci
Summary: The study investigated the germicidal response of various microorganisms to pulsed light treatments, finding that microbial sensitivity varied among species and was primarily attributed to the ultraviolet portion of the spectrum.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Physical
Min Wang, Guanghua Lu, Runren Jiang, Tianjian Dang, Jianchao Liu
Summary: A series of small molecular intercalated bismuth oxychloride composite photocatalysts were successfully constructed, showing excellent photocatalytic degradation performance against broad-spectrum antibiotics under visible light. The improved specific surface area and the accelerated charge transfer between layers by intercalated molecules were the main factors contributing to the enhanced degradation efficiency.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Food Science & Technology
Paula Borrajo, Mirian Pateiro, Paulo E. S. Munekata, Daniel Franco, Ruben Dominguez, Mohamed Mahgoub, Jose M. Lorenzo
Summary: The study added bioactive peptides from flavourzyme, bromelain, and alcalase activity to pork patties to improve their shelf-life. Results showed that hydrolysates obtained from bromelain enzyme exhibited the best antioxidative activity, suggesting their potential as natural antioxidants to prolong the shelf-life of pork burgers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Anna J. Dittrich, Martina Ludewig, Steffen Rodewald, Peggy G. Braun, Claudia Wiacek
Summary: The study investigated the suitability of pulsed light as a novel decontamination method for Salmonella in dried parsley, showing significant reduction of the pathogen. No undesirable changes in quality parameters and sensory analysis were detected at fluences of 9.8 and 13.3 J/cm(2), indicating that pulsed light may be a suitable alternative for the decontamination of dried parsley.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Food Science & Technology
Vicente Manuel Gomez-Lopez, Luis Noguera-Artiaga, Fernando Figueroa-Morales, Francisco Giron, Angel Antonio Carbonell-Barrachina, Jose Antonio Gabaldon, Antonio Jose Perez-Lopez
Summary: This study evaluated the impact of pulsed light (PL) treatment on the quality attributes of walnuts. It was found that PL had no significant effects on rancidity, volatiles, total phenols, and antioxidant activity, but it did increase the concentration of volatiles related to green/herbaceous odors and decrease compounds related to fruity and citrus odors. Some sensory attributes were significantly improved or decreased, while other traits were unaffected.
Article
Cell Biology
Yikun Wang, Shiyu Qiu, Hong Wang, Jiangtao Cui, Xiaoting Tian, Yayou Miao, Congcong Zhang, Leiqun Cao, Lifang Ma, Xin Xu, Yongxia Qiao, Xiao Zhang
Summary: The study suggests that suppressing FTL transcription through inhibiting the YAP-TFCP2-KAT5 complex could be another mechanism to increase ferroptosis sensitivity and induce cell death. Lower levels of lipid peroxidation in LUAD patients may lead to better results with ferroptotic therapy.
FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY
(2021)
Article
Food Science & Technology
Isabela Rodrigues, Aline Baldini, Manoela Pires, Julliane Carvalho Barros, Raul Fregonesi, Cesar Goncalves de Lima, Marco Antonio Trindade
Summary: The study found that gamma ray irradiation had a significant impact on reducing the red color of hot dog wieners and resulted in higher levels of lipid oxidation during initial storage. However, sensory acceptance was not affected by the radiation doses. Moreover, there was a significant, dose-dependent reduction in microbial load, with 1.5 kGy being effective at assuring microbial safety without compromising product quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Kyoung Yoon Shin, Dong Hui Lim, Chan Hee Moon, Byung Jin Kim, Tae-Young Chung
Summary: The study showed that IPL therapy effectively improves both subjective symptoms and objective ocular findings of MGD. Adding MGX enhanced the improvement in tear film break-up time driven by IPL therapy. Meibomian gland function recovers faster in response to IPL therapy compared to other parameters.
Article
Biochemistry & Molecular Biology
Xuan Li, Sen Zhu, Fujian Qi
Summary: With the development of technology and electronic products, the problem of light pollution is getting worse. Blue light, as the most energetic light in visible light, is the main cause of vision problems in teenagers. The exact mechanism of how blue light-induced reactive oxygen species (ROS) cause retinal cell death is still unclear. This study reveals that blue light triggers ROS burst in retinal cells, leading to increased levels of intracellular Fe2+. Additionally, ferroptosis, a cell death pathway caused by excessive lipid peroxidation, is found to play a crucial role in blue light-induced retinal damage and degeneration.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
(2023)
Article
Environmental Sciences
Dongpeng Li, Yifei Wang, Xinshan Song, Mengqi Jiang, Xiaoxiang Zhao, Xin Cao
Summary: Harmful algal blooms (HABs) have detrimental effects on the aquatic ecosystem and pose risks to human health and economic losses. Photocatalytic inhibition of algae is gaining more attention, but the impact of intense light irradiation on algal growth has been largely overlooked. Our study found that intense light irradiation significantly affected the physiological activity of algal cells and inhibited photosynthesis, which is crucial for the study of photocatalytic removal of harmful algae.
Article
Chemistry, Multidisciplinary
Yannik Dreher, Kevin Jahnke, Martin Schroeter, Kerstin Goepfrich
Summary: In this study, researchers successfully developed a new mechanism to control the division of DNA-containing giant unilamellar vesicles (GUVs) using a photosensitizer and osmosis. The research demonstrates the significance of this division mechanism for bottom-up synthetic biology.
Article
Biochemistry & Molecular Biology
Francisco Bosch-Morell, Enrique Garcia-Gen, Salvador Merida, Mariola Penades, Carmen Desco, Amparo Navea
Summary: This study aimed to investigate the relationship between clinical characteristics and differences in lipid peroxidation in the subretinal fluid (SRF) of rhegmatogenous retinal detachment patients. Results showed that malondialdehyde (MDA) and protein content in the SRF increased in patients with high myopia and more extended retinal detachment, suggesting the importance of oxidative imbalance in managing these cases.
Article
Biochemistry & Molecular Biology
Marcio Vargas-Ramella, Jose M. Lorenzo, Sol Zamuz, Maria Esperanza Valdes, Daniel Moreno, Maria C. Guaman Balcazar, Jose M. Fernandez-Arias, Jorge F. Reyes, Daniel Franco
Summary: This study found that the addition of Colombian berry extract can improve the color and lipid stability of pork patties without affecting sensory characteristics. The extract is rich in anthocyanins and other polyphenolic compounds with antioxidant properties. While promising, further research is needed to confirm its potential as a natural antioxidant, colorant, or functional ingredient.
Article
Chemistry, Multidisciplinary
Jun-Jun Wu, Guan-Jie Chen, Chen-Yuan Fan, Fan Shen, Yi Yang, Wei Pang, Zhen-Nan Zhao, Hong-Xin Guan, Huan Wu, Ying Lu, Ya-Juan Fu, Qi Chen, Yong-Tang Zheng, Songying Ouyang
Summary: The emergence of SARS-CoV-2 variants and monkeypox virus has led to the urgent need for broad-spectrum vaccines. Adjuvants based on pattern recognition receptor (PRR) agonists have the potential to enhance immune responses against conserved antigen epitopes shared among variants. This study describes an adjuvant platform called STINGsome, which can be tailored to different pathogenic antigens by adjusting the IP9 percentage, and has shown efficacy in eliciting immune responses against SARS-CoV-2 variants and monkeypox virus.
ADVANCED FUNCTIONAL MATERIALS
(2023)
Article
Food Science & Technology
Denise Melde, Claudia Wiacek, Peggy Gabriele Braun
LWT-FOOD SCIENCE AND TECHNOLOGY
(2016)
Article
Food Science & Technology
Maike Moritz, Claudia Wiacek, Martin Koethe, Peggy G. Braun
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2017)
Article
Food Science & Technology
Elena Bartkiene, Vytaute Sakiene, Vadims Bartkevics, Janis Rusko, Vita Lele, Grazina Juodeikiene, Claudia Wiacek, Peggy G. Braun
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2018)
Article
Food Science & Technology
Elena Bartkiene, Vytaute Sakiene, Vadims Bartkevics, Claudia Wiacek, Janis Rusko, Vita Lele, Modestas Ruzauskas, Grazina Juodeikiene, Dovile Klupsaite, Jurga Bernatoniene, Valdas Jakstas, Peggy G. Braun
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Cardiac & Cardiovascular Systems
F. U. C. E. Jung, C. Luck-Sikorski, M. Krueger, C. Wiacek, P. G. Braun, S. Engeli, S. G. Riedel-Heller
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
(2018)
Article
Biochemical Research Methods
Franziska Heine, Frank Stahl, Heike Strauber, Claudia Wiacek, Dirk Benndorf, Cornelia Repenning, Frank Schmidt, Thomas Scheper, Martin von Bergen, Hauke Harms, Susann Muller
Article
Food Science & Technology
Elena Bartkiene, Vytaute Sakiene, Vita Lele, Vadims Bartkevics, Janis Rusko, Claudia Wiacek, Modestas Ruzauskas, Peggy G. Braun, Paulius Matusevicius, Zenon Zdunczyk, Przemyslaw Zdunczyk, Jerzy Juskiewicz
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Biochemical Research Methods
Judith S. Tischler, Rawaa Jaffer Jwair, Nadja Gelhaar, Anna Drechsel, Anne-Marie Skirl, Claudia Wiacek, Eberhard Janneck, Michael Schloemann
JOURNAL OF MICROBIOLOGICAL METHODS
(2013)
Article
Engineering, Environmental
Judith S. Tischler, Claudia Wiacek, Eberhard Janneck, Michael Schloemann
Article
Water Resources
Judith S. Tischler, Claudia Wiacek, Eberhard Janneck, Michael Schloemann
MINE WATER AND THE ENVIRONMENT
(2013)
Article
Multidisciplinary Sciences
Thomas Wistehube, Michael Rullmann, Claudia Wiacek, Peggy Braun, Burkhard Pleger
SCIENTIFIC REPORTS
(2018)
Article
Nutrition & Dietetics
Jenny Hofmann, Franziska Jung, Claudia Wiacek, Peggy G. Braun, Claudia Luck-Sikorski, Steffi G. Riedel-Heller
ERNAHRUNGS UMSCHAU
(2018)
Article
Biochemical Research Methods
Claudia Wiacek, Susann Mueller, Dirk Benndorf
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)
