Review
Food Science & Technology
Dietrich Knorr, Robert Sevenich
Summary: Humans need food processing for ensuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Microbiology
Patryk Wisniewski, Arkadiusz Jozef Zakrzewski, Anna Zadernowska, Wioleta Chajecka-Wierzchowska
Summary: This study aimed to determine the serotypes, virulence factors, and antibiotic resistance of Listeria monocytogenes strains isolated from food and food processing environments in Poland. It found that virulent and antimicrobial-resistant strains of L. monocytogenes are present in food and the food processing environment in Poland, posing a potential health risk to consumers.
Article
Food Science & Technology
Patryk Wisniewski, Wioleta Chajecka-Wierzchowska, Anna Zadernowska
Summary: This study evaluated the effects of high-pressure processing on the survival of L. monocytogenes and the changes in antibiotic resistance and virulence. The results showed that the 400 MPa treatment effectively reduced the pathogen, but cell recovery was observed during storage. Changes in virulence included alterations in gene expression and increased biofilm-forming ability. The study also found that the isolates became resistant to certain antibiotics with increased gene expression of antibiotic resistance. These changes were found to be permanent and may contribute to the spread of virulent isolates with increased antibiotic resistance.
Article
Food Science & Technology
Brittany F. Magdovitz, Sanjay Gummalla, Donna Garren, Harshavardhan Thippareddi, Mark E. Berrang, Kim Love, Mark A. Harrison
Summary: Food processors face challenges in dealing with Listeria monocytogenes in production and processing facilities. This study analyzed environmental monitoring data from the frozen food manufacturing industry to evaluate current practices in mitigating risks and identify trends for improvement. The findings suggest that certain areas and storage locations have a higher probability of Listeria contamination, providing guidance for sanitation measures in processing operations.
Review
Microbiology
Jacek Osek, Beata Lachtara, Kinga Wieczorek
Summary: Listeria monocytogenes, a foodborne pathogen, poses a severe threat to vulnerable populations. It can survive and grow in various environmental stress conditions and form biofilms, increasing the risk of contamination. Understanding the molecular mechanisms of its adaptation to adverse conditions is crucial for developing effective pathogen control methods.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Andreia T. Marques, Luis Tanoeiro, Aida Duarte, Luisa Goncalves, Jorge M. B. Vitor, Filipa F. Vale
Summary: This study analyzed 150 prophages from 40 clinical isolates of K. pneumoniae, revealing their impact on the evolution and phenotype of the bacteria. The prophages were found to be diverse and widely distributed in K. pneumoniae genomes, playing a role in conferring additional phenotypes and contributing to the evolution of this species. Additionally, endolysin genes were identified in K. pneumoniae prophages, coding for proteins with potential for lysin phage therapy.
Article
Food Science & Technology
Juan Jose Ariza, David Garcia-Lopez, Esperanza Sanchez-Nieto, Enrique Guillamon, Alberto Banos, Manuel Martinez-Bueno
Summary: This study aimed to evaluate the antimicrobial effectiveness of a citrus extract formulation rich in flavonoids against several L. monocytogenes and L. innocua strains. The results showed that citrus extract had significant antimicrobial activity in vitro against the target strains tested and on the surface of food, particularly in carne mechada and mozzarella cheese. The findings suggest that citrus extract could be a promising tool to enhance the hygienic quality of ready-to-eat foods.
Article
Microbiology
Thendo Mafuna, Itumeleng Matle, Kudakwashe Magwedere, Rian E. Pierneef, Oleg N. Reva
Summary: Listeria monocytogenes strains in South Africa were characterized for their genetic relatedness, virulence profiles, stress tolerance, and resistance genes. ST1, ST2, and ST204 showed adaptability in food processing environments with resistance to Benzalkonium chloride, stress tolerance genes, and biofilm formation associated genes. Strains with hyper-virulent potential were ST1, ST2, and ST204, posing a major public health risk due to their association with meat products and food processing environments in South Africa.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Michael H. Taylor, Mei-Jun Zhu
Summary: The study highlights the survival and thermoresistance of Listeria monocytogenes in low-moisture foods, discussing the factors influencing desiccation and thermal stability. The thermal resistance of L. monocytogenes has an inverse relationship with water activity, and is influenced by the food matrix and other factors.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Genevieve Sullivan, Renato H. Orsi, Erika Estrada, Laura Strawn, Martin Wiedmann
Summary: Listeria monocytogenes is a concern in the produce industry due to its presence in natural environments and ability to survive in facilities over time. Whole-genome sequencing and source data analysis suggest that the presence of Listeria in produce operations is due to random reintroduction and persistence of related strains. High-resolution characterization is important for root cause analyses of contamination issues in facilities.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Review
Food Science & Technology
Jiyoung Park, Hong-Sik Kim
Summary: This article reviews the quality attributes of rice-based gluten-free foods, such as bread, pasta, and beer, and explores the technological advancements and methods to improve their quality. By blending different gluten-free grains and incorporating additives to mimic gluten function, along with utilizing starch preprocessing and extrusion puffing processes, the quality of rice-based gluten-free products can be enhanced to meet consumer preferences.
Article
Food Science & Technology
Vathsala Mohan, Cristina D. Cruz, Arnoud H. M. van Vliet, Andrew R. Pitman, Sandra B. Visnovsky, Lucia Rivas, Brent Gilpin, Graham C. Fletcher
Summary: L. monocytogenes isolates from New Zealand exhibited unique characteristics compared to international strains in terms of PFGE, MLST, and whole-genome SNP comparisons. Lineage II dominated the L. monocytogenes populations in New Zealand, with isolates mainly coming from seafood, horticulture, and their processing environments or factories.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Juliana Sarmiento-Santos, Melissa B. N. Souza, Lydia S. Araujo, Juliana M. Pion, Rosemary A. Carvalho, Fernanda M. Vanin
Summary: This study explored the understanding of the term ultra-processed food (UPF) among Brazilian consumers, and found that the term is still confusing for most Brazilians. This indicates the risks of using classification systems and the urgent need to improve consumer understanding.
Review
Food Science & Technology
Alexandra Belias, Genevieve Sullivan, Martin Wiedmann, Renata Ivanek
Summary: This review identified the locations, risk factors, and interventions for persistent Listeria in food processing facilities, with a focus on the need for additional research in produce operations. The study also highlighted the variability in the definition of persistence among studies and emphasized the importance of standardizing this definition.
Review
Food Science & Technology
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Summary: This article provides comprehensive insights into the mechanisms underlying the formation of polycyclic aromatic hydrocarbons (PAHs) and factors influencing their formation in processed foods. The strategies for reducing PAHs levels are discussed, including changes in ingredients, pretreatment conditions, processing methods and parameters, and packaging and storage conditions. Potential novel strategies for reducing PAHs are also identified and their feasibility is evaluated.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Avtar Singh, Ajay Mittal, Soottawat Benjakul
Summary: This article provides insights into the applications of chitosan and its derivatives in the food industry, specifically for enhancing shelf-life and antimicrobial activity.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: Chitooligosaccharides (COS) prepared from shrimp shell chitosan using different concentrations of H2O2 or AsA/H2O2 redox pair were characterized. COS-RP produced by AsA/H2O2 redox pair showed higher antioxidant and antimicrobial activities compared to COS-HP, with lower degree of polymerisation and average molecular weight.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ting Zhou, Yi-Xuan Ding, Soottawat Benjakul, Shan -Shan Shui, Bin Zhang
Summary: This study investigated the changes in trypsin, calpain, and cathepsin activity and their effects on muscle proteins in intact and beheaded shrimp during frozen storage. The result showed that the beheading treatment effectively prolonged the shelf-life of stored shrimp products by inhibiting the degradation of muscle proteins. The beheaded shrimp samples exhibited more stable characteristics and significantly lower activities of trypsin, calpain, and cathepsin compared to intact shrimp samples throughout the storage period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Umesh Patil, Jirakrit Saetang, Bin Zhang, Soottawat Benjakul
Summary: Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin and trehalose, while trypsin-loaded beads (TLB) with glycerol were obtained via chitosan/alginate ionotropic gelation. TPP and TLB showed storage stability and proteolytic activity in simulated in vitro gastrointestinal (GI) tract conditions, effectively hydrolyzing various proteins. Peptides generated after GI digestion could pass through Caco-2 cell monolayers and exhibited different molecular size distribution and antioxidant activities. This suggests the potential use of TPP and TLB for enzyme supplementation and the improvement of human health through food-derived bioactive peptides.
Article
Food Science & Technology
Jirayu Buatong, Ajay Mittal, Pimonsri Mittraparp-arthorn, Suriya Palamae, Jirakrit Saetang, Soottawat Benjakul
Summary: The antibacterial effect of chitooligosaccharide conjugated with five different polyphenols against Listeria monocytogenes was investigated. Among all the conjugates tested, COS-EGCG showed the highest inhibition toward Listeria monocytogenes, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 1024 μg/mL, respectively. The COS-EGCG conjugate also had a bactericidal effect on the environmental and clinical strains of L. monocytogenes.
Article
Food Science & Technology
Avtar Singh, Kartik Sharma, Pornpot Nuthong, Soottawat Benjakul
Summary: In this study, the emulsifying properties of psyllium husk powder at various concentrations in natural actomyosin extracted from threadfin bream mince were investigated. The addition of psyllium husk powder at 1.25 g/100 mL and 2.50 g/100 mL resulted in increased emulsion activity and stability indexes. Furthermore, the gel properties and consumer acceptability of fish tofu with different levels of psyllium husk powder were examined.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Natchaphol Buamard, Avtar Singh, Bin Zhang, Hui Hong, Prabjeet Singh, Soottawat Benjakul
Summary: The quality of surimi gel can be improved by using protein cross-linkers, especially those from plant extracts like Duea ching fruit. The fruit extract, rich in phenolic compounds and calcium, can activate transglutaminase and enhance the gel's properties. Different media for the extraction of Duea ching were studied and its application in sardine surimi gel was investigated.
Article
Food Science & Technology
Umesh Patil, Saqib Gulzar, Lukai Ma, Bin Zhang, Soottawat Benjakul
Summary: A novel food-grade Pickering emulsion (PE) was prepared using muscle protein from Yellow stripe trevally as solid particles. The addition of tannic acid (TA) modified the physicochemical and emulsifying properties of the fish myofibrillar proteins (FMP). The spray-dried FMP complex with 0.5% TA showed the highest emulsion stability and could serve as a potential food-grade stabilizer/emulsifier for PE.
Article
Biotechnology & Applied Microbiology
Khurshid Ahmed Baloch, Avtar Singh, Khamtorn Pudtikajorn, Soottawat Benjakul
Summary: Enrichment of n-3 polyunsaturated fatty acids (PUFA) in skipjack tuna eyeballs oil (STEO) was investigated using lipases from different yeast strains. Among all lipases tested, Candida rugosa extracellular lipase (Cr-ECL) showed promising enrichment of EPA and DHA in STEO. RSM was used to optimize reaction conditions and resulted in a significant increase in DHA and EPA concentration in STEO. The established hydrolysis protocol successfully converted fish oil from tuna waste to valuable fish oil enriched with n-3 fatty acids.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Review
Immunology
Bakthavatchalam Loganathan Ayilya, Akshad Balde, Murugadoss Ramya, Soottawat Benjakul, Se-Kwon Kim, Rasool Abdul Nazeer
Summary: Acute lung injury can lead to chronic conditions such as idiopathic pulmonary fibrosis (IPF), chronic obstructive pulmonary disease (COPD), asthma, and alveolar sarcoma. Studies are being conducted worldwide to understand the pathophysiology of these diseases and develop new treatments. Animal models, particularly mice, are commonly used to simulate disease conditions and study the effects of chemical inducers like Bleomycin (BLM), which targets receptors and inflammatory pathways. However, there is variation in BLM induction studies, highlighting the need for further research to understand its molecular mechanisms of action. This review discusses different chemical inducers, the mechanism of BLM-induced lung injury, and the advantages and disadvantages of using BLM in animal models.
INTERNATIONAL IMMUNOPHARMACOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Dinakar Swastha, Nambolan Varsha, Suresh Aravind, Kavassery Balasubramanian Samyuktha, Muruganandam Mohaneswari Yokesh, Akshad Balde, Bakthavatchalam Loganathan Ayilya, Soottawat Benjakul, Se -Kwon Kim, Rasool Abdul Nazeer
Summary: Inflammatory bowel disease (IBD) is a common inflammatory disorder affecting the gastrointestinal tract. Alginate (AG), as a marine-derived polysaccharide, has been extensively studied for its properties in drug delivery systems for IBD treatment. AG-based carrier systems, including nanotechnology-based systems and hydrogels, have shown potential in targeted drug delivery and tissue regeneration. This review focuses on the pathogenesis of IBD, currently studied medications, AG-based drug delivery systems, and their properties for alleviating IBD.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Avtar Singh, Saumya Mehta, Umesh Patil, Pornpot Nuthong, Soottawat Benjakul
Summary: The effects of adding hyperoside (HyS) at various levels (0%-4%; w/w) on the textural, rheological, structural, and sensory properties of threadfin bream surimi were investigated. The addition of 1% and 2% HyS resulted in surimi gel with the highest breaking force and deformation. HyS also improved the water-holding capacity and increased hardness, springiness, gumminess, and chewiness of the gel. The addition of HyS enhanced the connections between surimi proteins and improved the gel network.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Acoustics
Bharathipriya Rajasekaran, Avtar Singh, Arunachalasivamani Ponnusamy, Umesh Patil, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of ultrasonication on the physicochemical and emulsifying properties of fish myofibrillar protein (FMP) at different amplitudes and durations. The results showed that ultrasonication at 40% amplitude for 15 minutes significantly improved the solubility, surface hydrophobicity, and emulsifying properties of FMP. Protein pattern analysis revealed changes in the myosin heavy chain. Ultrasound treatment also increased the adsorption of FMP on oil droplets and altered the chemical bonds. Furthermore, emulsion stabilized by ultrasound-treated FMP exhibited higher stability, smaller droplet sizes, and altered rheological behavior.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen
Summary: This study explored the potential use of Bacillus subtilis K-C3 as a starter to enhance the quality of shrimp paste, with a focus on its nutritional composition. The study also examined the changes in quality and characteristics of shrimp paste during 18 months of storage at low and room temperatures, with and without bacterial inoculation. The results revealed that the B. subtilis strain increased the levels of essential amino acids, polyunsaturated fatty acids, and antioxidant properties in the experimental shrimp paste compared to traditional shrimp paste. The study also found that storage at room temperature accelerated the changes in quality and characteristics of the shrimp paste, while storage at low temperature led to yeast and mold growth, indicating food spoilage. Overall, inoculation with B. subtilis K-C3 and storage at room temperature improved the nutritional profile and safety of shrimp paste, extending its shelf-life to at least 18 months.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Mohamed Tagrida, Suriya Palamae, Jirakrit Saetang, Lukai Ma, Hui Hong, Soottawat Benjakul
Summary: The antibacterial activities of quercetin and hyperoside were evaluated against two major spoilage bacteria in fish. Hyperoside showed stronger antibacterial effects than quercetin with lower concentrations. Both compounds affected cell membrane morphology and induced the release of cell contents. They also inhibited bacterial motility and biofilm formation. Additionally, they could bind to or degrade bacterial genomic DNA, leading to bacterial death. Therefore, quercetin and hyperoside have the potential to be used as antimicrobial agents to prevent fish or perishable product spoilage.