Article
Food Science & Technology
Bozana Purar, Ivica Djalovic, Goran Bekavac, Nada Grahovac, Sasa Krstovic, Dragana Latkovic, Elizabet Janic Hajnal, Dragan Zivancev
Summary: High levels of mycotoxins in maize pose a threat to human health, and ozone treatment is an effective method to reduce mycotoxin content. However, ozone treatment causes changes in maize fatty acids, reducing the nutritional value of maize.
Article
Chemistry, Multidisciplinary
Yao Chen, Qing Tian, Haoyu Wang, Ruonan Ma, Ruiting Han, Yu Wang, Huibin Ge, Yujing Ren, Rong Yang, Huimin Yang, Yinjuan Chen, Xuezhi Duan, Lianbing Zhang, Jie Gao, Lizeng Gao, Xiyun Yan, Yong Qin
Summary: A novel cold-adapted nanozyme, nMnBTC, with excellent activity at low temperature and almost no activity loss as temperature increases, has been designed and synthesized. This nanozyme has been successfully used to develop a low-temperature antiviral strategy.
ADVANCED MATERIALS
(2022)
Article
Chemistry, Applied
Thu Nguyen, Jon Palmer, Ngoc Phan, Hu Shi, Kevin Keener, Steve Flint
Summary: The study found that high voltage atmospheric cold plasma treatment has a degrading effect on aflatoxin M1 in milk. Using gas containing oxygen, increasing treatment time, increasing voltage, and reducing sample volume can improve the efficacy. Direct treatment is more effective than indirect treatment.
Article
Chemistry, Multidisciplinary
Yuyan Zou, Bowen Jin, Hui Li, Xianbo Wu, You-Nian Liu, Henan Zhao, Da Zhong, Long Wang, Wansong Chen, Mei Wen, Yihong Liu
Summary: This study presents a cold-activated artificial enzyme using Bi2Fe4O9 nanosheets as a paradigm. The Bi2Fe4O9 nanosheets exhibit glutathione oxidase-like activity under cold temperature, enabling the cold-enzymatic death of tumor cells and minimizing off-target toxicity. A remotely controlled interventional device is also developed, and systemic antitumor immunity is activated using the Bi2Fe4O9 nanosheets as an in situ vaccine.
Article
Chemistry, Applied
Xiaoyuan Wang, Yike Han, Junjun Geng, Amei Zhu, Xiaopeng Wei, Qisen Xiang, Wei Zong
Summary: Cold plasma can effectively remove the two mycotoxins produced by Alternaria fungi. Proteins and polyphenols in food components have a significant impact on toxin removal, while organic acids, Vc, sugars, and amino acids have little effect.
Article
Chemistry, Analytical
Jing Zhu, Wenxing Xu, Ye Yang, Rongmei Kong, Junmei Wang
Summary: In this study, a nanozyme sensor array based on the ssDNA-distensible C3N4 nanosheet sensor elements was developed for discriminating multiple mycotoxins commonly existing in contaminated cereals. The sensor array was capable of separating five mycotoxins from each other with 100% accuracy at concentrations as low as 1 nM, and it performed well in discriminating mycotoxin mixtures with different ratios. The practicality of this sensor array was demonstrated, validating its potential as a flexible detection tool for food safety.
Article
Food Science & Technology
Xiaoyuan Wang, Yike Han, Han Niu, LiHua Zhang, Qisen Xiang, Wei Zong
Summary: Cold plasma effectively degrades Alternaria mycotoxins in jujube juice, demonstrating both positive and minimal negative impact on juice quality.
Article
Food Science & Technology
R. Anbarasan, S. Jaspin, B. Bhavadharini, Akash Pare, R. Pandiselvam, R. Mahendran
Summary: To reduce the residues of harmful pesticides, cold plasma treatment is found to be more effective than ozone treatment, but it causes minor quality changes and the degradation rate decreases at higher pesticide concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiaojuan Niu, Huanhuan He, Hang Ran, Zhen Wu, Yue Tang, Yuangen Wu
Summary: Ag3PO4 nanoparticles were synthesized and exhibited excellent laccase-mimicking catalytic activity. Fumonisin B1 was found to inhibit the laccase-mimicking activity of Ag3PO4 nanoparticles. A novel colorimetric sensor for FB1 analysis in cereals was developed using the laccase-mimicking activity as a sensing signal, which allowed quantitative analysis of FB1 using a smartphone. The sensor showed a low limit of detection (LOD) of 1.73 μg/L, below the maximum residue limits (MRLs) set by regulatory authorities.
Article
Food Science & Technology
Ai Zhi, Shanshan Shi, Qi Li, Fei Shen, Xueming He, Yong Fang, Qiuhui Hu, Xuesong Jiang
Summary: In this study, dielectric barrier discharge (DBD) cold plasma was used to degrade aflatoxins in naturally contaminated rice. The degradation rates of aflatoxin B1 (AFB1) and total aflatoxins (AFs) were influenced by moisture content, oxygen content, treatment time, and voltage. The treatment reduced AFB1 and AFs in rice by 1.08%-55.34% and 4.23%-56.37%, respectively, under different conditions. The low permeability of plasma and interference from food matrix could explain the relatively lower degradation rates. The results provided a theoretical basis for aflatoxin degradation in grain using cold plasma.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Food Science & Technology
Qisen Xiang, Lulu Huangfu, Shanshan Dong, Yunfang Ma, Ke Li, Liyuan Niu, Yanhong Bai
Summary: Food safety is a global public health issue with economic and political implications. Conventional processing methods have been ineffective in reducing food hazards, but atmospheric cold plasma (ACP) shows great potential in mitigating these risks. This review aims to highlight recent studies on the efficacy and application of ACP in reducing pesticide residues, mycotoxins, allergens, and antinutritional factors in various food products, and discuss its working mechanisms, impact on food quality, and toxicity of degradation products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Analytical
Seyyed Mehdi Khoshfetrat, Parisa Seyed Dorraji, Lida Fotouhi, Mehdi Hosseini, Fatemeh Khatami, Hamid Reza Moazami, Kobra Omidfar
Summary: A sensitive electrochemiluminescence immuno-DNA sensor was designed to analyze circulating cell free DNA (cfDNA) methylation. The sensor achieved multiple signal amplification without bisulfite and PCR amplification by using magnetic nanoparticles/anti-5-methylcytosine monoclonal antibody and a nanozyme with phosphorylated DNA capture probe immobilized. The method successfully identified tumor-specific methylated DNA in the plasma of thyroid cancer patients and demonstrated high clinical sensitivity.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Agriculture, Dairy & Animal Science
Lei Mao, Jeroen van Arkel, Wouter H. Hendriks, John W. Cone, Ric C. H. de Vos, Anton S. M. Sonnenberg
Summary: The study found that the bioconversion of lignocellulosic biomass by white-rot fungi can affect the nutritional value and acceptance of the biomass by ruminants. Increases in mycelium content resulted in significant decreases in cellulose and lignin in wheat straw incubated with different fungi. No common mycotoxins were detected in the wheat straw after 8 weeks of fungal incubation.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Wei Rao, Yeqing Li, Harleen Dhaliwal, Mengmeng Feng, Qisen Xiang, M. S. Roopesh, Daodong Pan, Lihui Du
Summary: Cold plasma technology, with its advantages in safety, efficiency, versatility, and environmentally friendly nature, has shown great potential in the application to low-moisture foods. It can effectively inactivate pathogenic microorganisms and degrade mycotoxins while minimal impact on food quality. Additionally, it has promising applications in seed germination, which could be significant to address the global food crisis. However, more systematic studies are needed for selected applications in the low-moisture foods industry.
FOOD ENGINEERING REVIEWS
(2023)
Article
Biochemistry & Molecular Biology
Byul-Bora Choi, Jeong-Hae Choi, Tae-Hyung Kang, Seok-Jun Lee, Gyoo-Cheon Kim
Summary: Periodontitis is an inflammatory disease that leads to periodontal tissue destruction and bone resorption. This study found that nozone cold plasma treatment can promote osteoblastic differentiation of periodontal ligament cells, potentially offering benefits for treating periodontitis.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)