Article
Food Science & Technology
Manat Chaijan, Sirinet Chaijan, Atikorn Panya, Mudtorlep Nisoa, Ling-Zhi Cheong, Worawan Panpipat
Summary: The combination of prior plasma-activated water soaking and whey protein isolate-crude ginger extract coating was effective in reducing off-flavour development, oxidation levels, and improving the color, drip loss, and texture of Asian sea bass steaks during cold storage, thus extending their shelf-life.
Article
Food Science & Technology
Yifei Lv, Yuzhen Deng, Mingru Wang, Cuiping Li, Peng Xie, Baozhong Sun, Xiaoxi Yang, Yumiao Lang
Summary: The study investigated the effects of chitosan-gelatin coatings containing nano-encapsulated clove ethanol extracts on the quality preservation of chilled pork. The results showed that nano-modification improved the antibacterial activity and the CHI-GEL-CNPs coating effectively extended the shelf life of chilled pork up to 13 days. In addition, the sensory properties of CHI-GEL-CNPs chilled pork loins were superior to that of control samples.
Article
Agriculture, Dairy & Animal Science
Simona Tarricone, Nicolaia Iaffaldano, Maria Antonietta Colonna, Francesco Giannico, Maria Selvaggi, Anna Caputi Jambrenghi, Michela Cariglia, Marco Ragni
Summary: Intensive fish farming is responsible for the occurrence of various stressors that negatively affect the health of cultured animals. Polyphenols are plant-derived compounds with known biological activities and positive influences on the performances and immunity of fish. The aim of the present study was to evaluate the effects of dietary inclusion of a polyphenol extract obtained from Nero di Troia red grape on the quality of farmed sea bass (Dicentrarchus labrax) fillets.
Article
Agriculture, Dairy & Animal Science
E. Sogut, B. Ertekin Filiz, A. C. Seydim
Summary: The use of polymer blends or multi-strain probiotic culture mixture as carriers in film formulations can effectively maintain the stability and survival of probiotics during storage. The incorporation of mixed culture in films showed higher cell counts and affected the properties of the films.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Jiachun Zheng, Nan Xiao, Yan Li, Xinan Xie, Lu Li
Summary: Free radical grafting is an efficient method for modifying whey protein isolate and creating antioxidant emulsifiers. The successful grafting of polyphenols onto WPI has been shown to enhance its antioxidant properties and interfacial characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yejun Zhong, Jincheng Zhao, Taotao Dai, Jiangping Ye, Jianyong Wu, Tingting Chen, Chengmei Liu
Summary: The study found that forming composites with PUE can effectively enhance the emulsifying properties of WPI, with the optimal concentration being 0.5%. PUE not only reduces the droplet size of the emulsions, but also increases the surface charge, improving the stability of the emulsions.
Article
Engineering, Ocean
Swapnil Laxman Jagadale, Anirban Bhattacharyya, Vishwanath Nagarajan, Om Prakash Sha, Cheruvu Siva Kumar
Summary: A novel underwater body geometry inspired by the morphology of Asian sea bass fish has been developed and its hydrodynamic coefficients have been investigated for different maneuvering angles using computational fluid dynamics methods. The study reveals the influence of asymmetry in the underwater vessel geometry on its stability and performance during horizontal and vertical plane maneuvers. The findings will aid in the design and development of fish-inspired autonomous underwater vessels.
APPLIED OCEAN RESEARCH
(2023)
Article
Chemistry, Applied
Majid Nooshkam, Mehdi Varidi, Fatemeh Alkobeisi
Summary: Interactions among multi-component food matrices were found to play a key role in modulating foam properties. Foams formed using sodium alginate, whey protein isolate, and licorice extract exhibited high overrun, air-volume fraction, physical stability, antioxidant activity, and solid-like behavior.
FOOD HYDROCOLLOIDS
(2022)
Article
Materials Science, Multidisciplinary
Giovanna Rossi-Marquez, Maria Helguera, Manuel Briones, Cristian Aaron Davalos-Saucedo, Prospero Di Pierro
Summary: Edible coatings using mTG crosslinked whey protein-pectin are a promising alternative to enhance the shelf life of roasted peanut kernels, reducing peroxide value and water content while providing a better barrier effect to protect the kernels.
Article
Food Science & Technology
Li Pan, Hua Li, Lifen Hou, Zhengang Chang, Yuanyuan Li, Xueqin Li
Summary: The whey protein isolate coated astaxanthin-loaded liposomes showed maintained particle shape and improved bioaccessibility during in vitro digestion, indicating potential applications in enhancing the stability and efficacy of astaxanthin in nutraceuticals and pharmaceutics.
Article
Agriculture, Dairy & Animal Science
Justina Mileriene, Loreta Serniene, Marta Henriques, David Gomes, Carlos Pereira, Kristina Kondrotiene, Neringa Kasetiene, Lina Lauciene, Dalia Sekmokiene, Mindaugas Malakauskas
Summary: The study aimed to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based edible coating with Chinese cinnamon bark extract. The coating effectively extended the shelf life of the cheese and reduced the growth of yeasts and molds. Different packaging conditions showed varying effects on the cheese, but the sensory properties were similar across all samples.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Loleny Tavares, Hileia K. S. Souza, Maria Pilar Goncalves, Cristina M. R. Rocha
Summary: The study showed that the complex coacervation of positively charged chitosan and negatively charged whey protein isolate led to the formation of composite films with higher tensile strength, lower deformation, and improved water vapor permeability compared to mono-component films. The incorporation of chitosan also resulted in a decrease in equilibrium moisture content of the composite films, which exhibited homogeneous structure, color transparency, and desirable properties for food applications and packaging technology.
FOOD HYDROCOLLOIDS
(2021)
Article
Materials Science, Paper & Wood
Tinghao Zhang, Yalu Yun, Menghui Chu, Xiaowen Bai, Jiawu Sun, Yumeng Zhang, Lijuan Wang
Summary: This study developed an environmentally friendly coating for fruits using soybean protein isolate and hydroxypropyl methyl cellulose dissolved in a plasticizer solution. The coated grapes and cherry tomatoes showed better freshness compared to the bare ones, with increased tensile strength and decreased elongation at break.
Article
Food Science & Technology
Burcu Gokkaya Erdem, Sevim Kaya
Summary: "The objective of this study was to simplify the composite film fabrication process by incorporating different concentrations of sunflower oil (SO) into whey protein isolate (WPI) matrix and using freeze drying to obtain a new composite powder. The effects of freeze drying and SO concentration on the properties of the novel WPI films were investigated. It was found that the films formed from reconstituted powder had enhanced barrier properties, but the incorporation of oil resulted in decreased lipid droplet size and increased opacity. In conclusion, edible films with improved functional properties were successfully produced using this modified film production method."
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Burcu Gokkaya Erdem, Sevim Kaya
Summary: This study aimed to simplify the composite film fabrication process by incorporating different concentrations of sunflower oil into whey protein isolate matrix, drying the solutions using freeze drying, and forming edible films. The effects of freeze drying and sunflower oil concentration on the properties of the films were investigated, revealing promising potential for biodegradable packaging industry.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Natthaporn Phonsatta, Pairoj Luangpituksa, Maria Cruz Figueroa-Espinoza, Jerome Lecomte, Erwann Durand, Pierre Villeneuve, Wonnop Visessanguan, Pawinee Deetae, Umaporn Uawisetwathana, Wasinee Pongprayoon, Atikorn Panya
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Duoxia Xu, Zhanqun Hou, Guorong Liu, Yanping Cao, Atikorn Panya, Hang Xiao, Will Dixon
JOURNAL OF FOOD QUALITY
(2020)
Article
Food Science & Technology
Waranya Temthawee, Atikorn Panya, Keith R. Cadwallader, Inthawoot Suppavorasatit
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Agriculture, Multidisciplinary
Natthaporn Phonsatta, Claudia Grajeda-Iglesias, Maria Cruz Figueroa-Espinoza, Bruno Barea, Jerome Lecomte, Wonnop Visessanguan, Erwann Durand, Pierre Villeneuve, Wanaporn Tapingkae, Atikorn Panya
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Agriculture, Dairy & Animal Science
Krittaporn Thanatsang, Yuwares Malila, Sopacha Arayamethakorn, Yanee Srimarut, Nantawat Tatiyaborworntham, Tanaporn Uengwetwanit, Atikorn Panya, Wanilada Rungrassamee, Wonnop Visessanguan
Article
Chemistry, Applied
Narumol Jariyasopit, Salinee Khamsaeng, Atikorn Panya, Punvinai Vinaisuratern, Prattakorn Metem, Wichaya Asawalertpanich, Wonnop Visessanguan, Vorapan Sirivatanauksorn, Sakda Khoomrung
Summary: This study characterized retail cow's milk and plant-based milk for amino acids, fatty acids, and sugars, finding significant differences in metabolite profiles between plant-based milk alternatives and cow's milk samples. Cow's milk samples were enriched in branched-chain amino acids compared to plant-based milk samples, with plant-based milk exhibiting greater brand-to-brand variation in metabolite concentrations.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Chemistry, Multidisciplinary
Umaporn Uawisetwathana, Magdalena Lenny Situmorang, Sopacha Arayamethakorn, Haniswita, Gede Suantika, Atikorn Panya, Nitsara Karoonuthaisiri, Wanilada Rungrassamee
Summary: The ex-situ biofloc technology shows potential as an effective strategy for climate change adaptation and mitigation in shrimp farming, enhancing water quality and improving shrimp growth performance and nutritional value under intensive culture at low salinity conditions. The use of ex-situ biofloc supplement with commercial pellet reduction led to significant improvements in water quality, shrimp weight, survival, and growth-related gene expression, indicating its promising role in sustainable shrimp production.
APPLIED SCIENCES-BASEL
(2021)
Correction
Chemistry, Applied
Narumol Jariyasopit, Salinee Khamsaeng, Atikorn Panya, Punvinai Vinaisuratern, Prattakorn Metem, Wichaya Asawalertpanich, Wonnop Visessanguan, Vorapan Sirivatanauksorn, Sakda Khoomrung
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Hatairad Phetsang, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Manat Chaijan
Summary: This study examined the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish during refrigerated storage. As storage time progressed, specific substances in all muscles increased, leading to intensified off-odor and lipid oxidation, with an increase in volatile products.
Article
Chemistry, Applied
Khanittha Chinarak, Worawan Panpipat, Pijug Summpunn, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong, Manat Chaijan
Summary: This study evaluated the nutritional composition and growth performance of sago palm weevil larvae (SPWL) fed with different supplements. The results showed that SPWL fed with supplemented diets were richer in protein, lipid, and mineral contents, with perilla seed significantly improving polyunsaturated fatty acids. The growth performance of SPWL varied based on feed compositions, with plant-based supplements, especially perilla seed, enhancing the nutritional quality of SPWL.
Article
Food Science & Technology
Hatairad Phetsang, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong, Manat Chaijan
Summary: The study investigated the chemical characteristics and volatile compounds profiles in different anatomical sites of farm-raised hybrid catfish. Results showed that the lateral line had significantly higher levels of various compounds and odour contributors, while specific fatty acids were found to significantly influence the odour of catfish muscles. Correlation analysis revealed a strong connection between off-odour compounds and fatty acid content.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Manat Chaijan, Tanutchaporn Rodsamai, Sawanya Charoenlappanit, Sittiruk Roytrakul, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong, Worawan Panpipat
Summary: Endogenous peptides isolated from farmed hybrid catfish muscle exhibited antioxidant activity, with concentration-dependent free radical and hydroxyl radical scavenging abilities, as well as metal chelating properties. pH, heating temperature, and in vitro digestion were found to have effects on the peptides' DPPH center dot scavenging activity, with a decrease in inhibition after digestion.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Manat Chaijan, Tanutchaporn Rodsamai, Sawanya Charoenlappanit, Sittiruk Roytrakul, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong, Worawan Panpipat
Summary: The antioxidant peptides from a Thai traditional semi-dried fermented farmed hybrid catfish, Pla Duk Ra, were characterized in this study. F2 exhibited the strongest antioxidant activity, while F1 showed superior metal chelation ability. Additionally, under certain conditions, the antioxidant activity of F2 could be enhanced.
FERMENTATION-BASEL
(2021)
Article
Multidisciplinary Sciences
Pawinee Deetae, Kwanrudee Tseng, Chanathinart Pasuphan, Atikorn Panya, Pawadee Methacanon, Waranya Temthawee, Manop Suphantharika
CHIANG MAI JOURNAL OF SCIENCE
(2017)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
