Article
Engineering, Environmental
Nurzia Mohamad, Mazween Mohamad Mazlan, Intan Syafinaz Mohamed Amin Tawakkal, Rosnita A. Talib, Lau Kia Kian, Mohammad Jawaid
Summary: This study utilized polybutylene succinate as the main polymeric material and different active agents to prepare active films via solvent casting method. The active films have the potential to be used in food packaging applications with inhibitory effects against Staphylococcus aureus.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Review
Chemistry, Applied
Shubham Sharma, Sandra Barkauskaite, Amit K. Jaiswal, Swarna Jaiswal
Summary: Food packaging acts as a passive barrier protecting food from environmental factors and extending shelf-life. Active packaging allows interaction between food and the environment, leading to longer shelf-life. Incorporating essential oils in active packaging helps maintain food quality and microbial control.
Article
Biochemistry & Molecular Biology
Ying Wang, Lin Li, Jing Hu
Summary: A novel multifunctional nanocomposite film for food packaging was prepared by incorporating essential oil nanocapsules. The film demonstrated excellent antioxidant and antibacterial properties, UV-blocking ability, and biodegradability, suggesting its potential for extending the shelf life of perishable foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Andrea Durofil, Naga Raju Maddela, Reinier Abreu Naranjo, Matteo Radice
Summary: This study reviewed the research done by 53 researchers on plant extracts as anti-Yersinia additives, finding that essential oils from plants like oregano and rosemary, as well as some herbal extracts, show anti-Yersinia activity. The families Lamiaceae and Lauracea were identified as the most significant ones with anti-Yersinia activity.
Article
Agriculture, Multidisciplinary
Lucie Pavlatkova, Jana Sedlarikova, Pavel Pleva, Petra Peer, Ilke Uysal-Unalan, Magda Janalikova
Summary: This study aimed to develop active food packaging based on zein and chitosan, incorporating natural bioactive compounds to combat bacteria, yeasts, and fungi. The results showed that this packaging demonstrated effective antimicrobial properties and extended the shelf life of fruits.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Srutee Rout, Srushti Tambe, Ram Kumar Deshmukh, Suraj Mali, Jorddy Cruz, Prem Prakash Srivastav, Purnima D. Amin, Kirtiraj K. Gaikwad, Eloisa Helena de Aguiar Andrade, Mozaniel Santana de Oliveira
Summary: This review discusses the application of essential oils (EOs) in food preservation and shelf-life augmentation. EOs have antimicrobial properties and can protect the quality of food matrices. Encapsulation and nano-encapsulation techniques can overcome the limitations of EOs in water solubility, volatility, and stability. Smart packaging systems are also proposed to extend the shelf life of food products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Chemistry, Multidisciplinary
Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Remi Saurel, Adem Gharsallaoui
Summary: The global demand for safe and healthy food with minimal synthetic preservatives is growing. Natural food antimicrobials such as essential oils have strong antimicrobial activities but face intrinsic barriers. Advances in nanotechnology offer potential to overcome these barriers and use essential oils as food preservatives at low doses.
APPLIED SCIENCES-BASEL
(2021)
Review
Infectious Diseases
Ana Tomic, Olja Sovljanski, Tamara Erceg
Summary: The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Biopolymer-based active packaging systems offer a solution to monitor food status, reduce food waste, extend shelf life, and improve overall food quality.
Article
Food Science & Technology
Kai Wen Choo, Mengshi Lin, Azlin Mustapha
Summary: In this study, chitosan/acetylated starch composite films containing cinnamon and clove essential oils were fabricated via a solution-casting technique. The effects of essential oil concentration on the physical, mechanical, barrier, microstructural, and antimicrobial properties of the films were evaluated. The films incorporated with essential oils displayed excellent barrier and antimicrobial properties, making them a promising option for edible food packaging applications.
Article
Food Science & Technology
Zhi-Jing Ni, Xin Wang, Yi Shen, Kiran Thakur, Jinzhi Han, Jian-Guo Zhang, Fei Hu, Zhao-Jun Wei
Summary: Essential oils, natural active compounds, have been widely used in food and pharmaceutical industries for their flavor and fragrance. Recent studies have shown significant biological activities and health benefits of essential oils, leading to their potential as safe alternative therapeutics in various industries.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Seyedeh Sahar Mirmoeini, Seyede Hanieh Hosseini, Anita Lotfi Javid, Mahmoud Esmaeili Koutamehr, Houshmand Sharafi, Rahim Molaei, Mehran Moradi
Summary: Novel antimicrobial emitting aerogels based on starch/cellulose/Thymus daenensis Celak essential oil (SC-TDEO) were developed and optimized for antimicrobial packaging of Koopeh cheese. The aerogels showed strong antimicrobial activity against Escherichia coli O157:H7 and effectively reduced psychrophile and yeast-mold counts in cheese during storage. The treated cheese samples also exhibited improved sensory evaluations compared to the control group.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Magdalena Valdivieso-Ugarte, Julio Plaza-Diaz, Carolina Gomez-Llorente, Eduardo Lucas Gomez, Maria Sabes-Alsina, Angel Gil
Summary: The study evaluated the antimicrobial effects of three essential oils on intestinal pathogens, probiotics, and commensal bacteria in vitro. Cinnamon showed the strongest antimicrobial activity and down-regulated genes related to inflammation. Further research is needed to understand the underlying mechanisms.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Biochemistry & Molecular Biology
Wing-Fu Lai, Wing-Tak Wong
Summary: This article reviews the principles of designing polymeric active packaging films, discusses factors to be considered during materials selection and film generation, and explores practical considerations for the use of these films in active food packaging.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Afrinal Firmanda, Farah Fahma, Endang Warsiki, Khaswar Syamsu, I. Wayan Arnata, Dewi Sartika, Lisman Suryanegara, Qanytah, Agus Suyanto
Summary: Cellulose nanofibers (CNF) and nanocrystalline cellulose (CNC) are biopolymers with unique physicochemistry properties, which improve nanocomposites packaging characteristics. Essential oils (EOs)-based antimicrobial agents incorporated with NC impact packaging characteristics such as transparency, water vapor transmission rate, and volatile compounds release rate. The antimicrobial packaging development needs to consider aspects of sensory, antioxidant benefits, preparation method, toxicity, aromatherapy effect, sensitivity to water, and cost.
Article
Food Science & Technology
Mohammad Noshad, Behrooz Alizadeh Behbahani, Zahra Nikfarjam, Farshid Zargari
Summary: The combination of coriander seed and cumin essential oils exhibited synergistic effects against certain pathogens and showed high antioxidant activity. Different receptors displayed varying binding affinities towards the ligand combinations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Rong Du, Xiebingqing Yang, Ping Jin, Yahui Guo, Yuliang Cheng, Hang Yu, Yunfei Xie, He Qian, Weirong Yao
Summary: This review summarizes the recent 5-year research progress on the G-quadruplex (G4) structure in the detection of food contaminants. The article discusses the different applications of G4 as a recognition unit and a signal reporter, highlighting the current challenges and future directions, providing valuable insights for the field of food safety.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Mengge Sun, Danying Chen, Lixia Liu, Ting Wang, Yahui Guo, Yunfei Xie, Weirong Yao, Hang Yu
Summary: This study established models to evaluate the effects of O2/CO2 transmission rates (OTR/CTR) on the quality attributes of fresh-cut cherry radish during cold storage. The models successfully modeled the growth of Pseudomonas fluorescens and demonstrated that microbial growth kinetics and respiration rates were influenced by OTR/CTR levels. The difference in gas change influenced the quality attributes and shelf life of cherry radish, with high barrier films maintaining better quality and extending shelf life compared to low barrier films.
Review
Chemistry, Applied
Ruoyu Wang, Panting Sang, Yahui Guo, Ping Jin, Yuliang Cheng, Hang Yu, Yunfei Xie, Weirong Yao, He Qian
Summary: Cadmium (Cd) is a crucial industrial material used for electroplating and making rechargeable batteries, bringing convenience to mankind. However, Cd is also a harmful pollutant that enters the food chain and causes damage to human tissues and organs. Various technologies for removing Cd from food have been studied based on the binding mechanism between Cd and proteins.
Article
Biochemistry & Molecular Biology
Boru Guo, Aying Wen, Hang Yu, Yahui Guo, Yuliang Cheng, Yunfei Xie, He Qian, Weirong Yao
Summary: Mancozeb, a commonly used antifungal for fruit growth, can bind to the waxy components of fruits and has non-internal absorption. This study investigated the interaction between pesticide molecules and the waxy layer on grape surfaces and their impact on pesticide residues. Significant changes in the composition of the grape surface waxy layer were observed after soaking in a mancozeb solution, and molecular docking revealed hydrogen bonds and van der Waals forces between mancozeb and the waxy components. The presence or absence of wax affected the determination of mancozeb residues, with significantly lower deposition in grapes after dewaxing.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Xiaoyan Fu, Shaofeng Yuan, Fangwei Yang, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao
Summary: The interaction between boscalid and tannic acid was investigated using spectroscopic, thermodynamic, and computational chemistry methods. The results showed the formation of hydrogen bonds and hydrophobic interactions in the complex between boscalid and tannic acid. Additionally, the binding of boscalid to tannic acid significantly reduced the antioxidant activity of tannic acid. This study provides insights into the molecular mechanisms of the interaction between pesticide residues and food matrices, and informs the regulation of bound-state pesticide residues in food.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Hongkang Zhu, Fanglin Shen, Xiaochen Wang, Yuliang Cheng, Yahui Guo, He Qian, Yu Liu
Summary: Research has found that salidroside (SA), an active compound derived from Rhodiola rosea, is widely used in healthcare foods. This study investigated the effects of SA on gut microbiota and energy metabolism during exercise in mice. The results showed that SA increased swimming time, respiratory enzymatic activities, and species diversity and abundance of gut bacteria, indicating its antifatigue effects.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Xiaotong Yang, Jie Yin, Yahui Guo, Hang Yu, Shaofeng Yuan, He Qian, Weirong Yao, Jiangfeng Song
Summary: This study combined low-intensity ultrasonic waves with the Lactobacillus plantarum fermentation method to optimize a technique for removing cadmium from rice. The technique achieved a high Cd removal rate of 67.05% within a short time (10 hours), addressing the long time requirement of traditional methods. Further analysis showed that the maximum adsorption capacity of Lactobacillus plantarum for Cd increased by 75% after ultrasonic intervention. Sensory evaluation and other experiments confirmed the feasibility of this method for actual rice production.
Article
Agriculture, Multidisciplinary
Shaofeng Yuan, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao
Summary: The effect and mechanism of ultrasound on the biodegradation of profenofos by Lactiplantibacillus plantarum were investigated in this study. Ultrasound applied during the prelogarithmic phase of microbial growth significantly enhanced the biodegradation of profenofos. The key ultrasonic parameters were optimized using the response surface methodology, and the Holden model was used to describe the growth of L. plantarum and the biodegradation of profenofos. Under optimal ultrasonic conditions, the specific growth rate of L. plantarum and the specific degradation rate of profenofos were significantly increased compared to without sonication, attributed to the enhancement of phosphatase activity and the improvement of cell membrane permeability.
ACS AGRICULTURAL SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Shaofeng Yuan, Hang Yu, Yahui Guo, Yunfei Xie, Yuliang Cheng, He Qian, Weirong Yao
Summary: The extensive use of pesticides in agriculture leads to pesticide residues in food and feed, posing a significant threat to human health. Physical and chemical methods for pesticide removal are costly or prone to secondary contamination. Microorganisms, such as probiotics, have emerged as a promising alternative for pesticide elimination. This review examines the current research status on the use of probiotics for pesticide reduction, discussing the mechanisms involved, toxicity and potential health risks of degradation products, as well as strategies for enhancing probiotic detoxification.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Jie Yin, Kunfeng Liu, Shaofeng Yuan, Yahui Guo, Hang Yu, Yuliang Cheng, Yunfei Xie, He Qian, Weirong Yao
Summary: This research confirmed the presence of carbon dots (CDs) in breadcrumbs before frying and their significant changes after frying. The study found that the content and fluorescence quantum yield of CDs increased, while the size and N content decreased after frying. The interaction of CDs with human serum albumin (HSA) led to structural changes in HSA and the formation of CDs corona, which may have physiological significance.
Article
Food Science & Technology
Mengge Sun, Mengru Wang, Haodong Lu, Qiang Yu, Shaofeng Yuan, Yahui Guo, Weirong Yao, Hang Yu
Summary: This study established microbial growth models for fresh-cut cucumber packaged with different O2 transmission rate (OTR) films. Mathematical models were used to account for dynamic variations in the O2/CO2 concentration and their impacts on Pseudomonas fluorescens growth. The coupling models successfully fitted variations of O2/CO2 concentration and P. fluorescens growth in the two packaging. In addition, the quality properties of the packed fresh-cut cucumber were determined.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Hang Yu, Lin Jiang, Liyuan Gao, Ruyue Zhang, Yilong Zhang, Shaofeng Yuan, Yunfei Xie, Weirong Yao
Summary: High-intensity ultrasound is used to promote the maturation of soy sauce, increasing reducing sugars and soluble salt-free solids while decreasing free amino acid content. The Maillard reaction produced various flavor compounds, enhancing the aroma of soy sauce. The proportion of umami peptides with a molecular weight of 1-5 kDa was higher in ultrasound-matured soy sauce compared to freshly prepared and thermally treated samples. Ultrasound-assisted maturation improves product quality, reduces production time, and lowers costs.
Article
Nutrition & Dietetics
Cheng Wang, Hongkang Zhu, Yuliang Cheng, Yahui Guo, Yong Zhao, He Qian
Summary: This study investigates the potential role of Brassica rapa L. in modulating exercise-induced fatigue. The findings reveal that Brassica rapa L. exhibits significant antioxidant activity and effectively modulates physiological responses to fatigue. It influences gene expression related to energy metabolism and inflammation, and also maintains intestinal integrity. These findings highlight the potential therapeutic applications of Brassica rapa L. in managing prolonged exercise-induced fatigue.
Article
Food Science & Technology
Mengru Wang, Lin Jiang, Mingxuan Liu, Shaofeng Yuan, Yahui Guo, Weirong Yao, Hang Yu
Summary: This study investigated the efficacy of ultrasound-based cleaning treatment on removing Pseudomonas fluorescens biofilm from lettuce. The results showed that higher intensity of ultrasound led to a significant decrease in biofilm content on lettuce. Additionally, quality attributes of lettuce remained largely unchanged under ultrasound treatment at the highest intensity level. Metabolomic analysis revealed differential expression of 27 metabolites involved in various metabolic pathways in ultrasound-treated bacteria. The findings suggest that ultrasound treatment can disrupt the metabolism and genetic information of bacterial biofilm, but also induce stress responses in the bacteria.
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
