Article
Biotechnology & Applied Microbiology
S. I. Ekonomou, F. F. Parlapani, M. Kyritsi, C. Hadjichristodoulou, I. S. Boziaris
Summary: This study monitored the storage of vacuum-packed hot smoked rainbow trout fillets from two different smokehouses in Greece at different temperatures and observed changes in microbiology. The shelf-life of the products differed between the two smokehouses. The study also identified and classified microbial communities grown at different pH levels.
Article
Food Science & Technology
Faidra Syropoulou, Foteini F. Parlapani, Stefanos Kakasis, George-John E. Nychas, Ioannis S. Boziaris
Summary: Primary processing and storage impact the microbial communities of gutted and filleted fish compared to whole fish. High Resolution Sequencing analysis can differentiate bacteria isolated from fish products and reveal contamination due to handling and processing, assisting stakeholders in addressing issues related to fish microbial quality or safety promptly.
Article
Food Science & Technology
Dimitrios A. Anagnostopoulos, Faidra Syropoulou, Foteini F. Parlapani, Athanasios Tsiartsafis, Athanasios Exadactylos, George-John E. Nychas, Ioannis S. Boziaris
Summary: The microbiota profile of gilthead seabream fillets stored under different conditions was studied using 16S rRNA metabarcoding sequencing. The results showed that storage conditions and temperature had a significant impact on the shelf-life of the fillets. Pseudomonas was the dominant genus at the end of the fillets' shelf-life, but other genera like Shewanella and Carnobacterium were also present in the middle stages of MAP-stored fillets.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Athanasios Mallouchos, Aikaterini Angelidou, Faidra Syropoulou, George Minos, Ioannis S. Boziaris
Summary: This study investigated the changes in bacterial communities and volatile organic compounds (VOCs) during ice storage of farmed red seabream. The results showed that Psychrobacter and Pseudomonas were the most abundant bacteria in the fish tissue, and the VOC profiles differed between two batches of fish. Fifteen compounds were identified as potential spoilage markers or freshness markers for red seabream. This information can be used to develop intelligent approaches for rapid evaluation of spoilage in red seabream during ice storage.
Review
Food Science & Technology
Shuai Zhuang, Hui Hong, Longteng Zhang, Yongkang Luo
Summary: The microbiota composition of fish and crustaceans plays a crucial role in their spoilage process, which can be influenced by various factors. Quality control techniques, especially plant-derived preservatives, have shown efficient effects on inhibiting spoilage bacteria and regulating microbiota composition. Novel preservation techniques and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria, while further elucidating spoilage mechanisms using omics technologies is recommended for future studies.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Aurelien Maillet, Pauline Denojean, Agnes Bouju-Albert, Erwann Scaon, Sebastien Leuillet, Xavier Dousset, Emmanuel Jaffres, Jerome Combrisson, Herve Prevost
Summary: The microbial community of cold-smoked salmon consists of 12 dominant genera, impacted by the processing environment and exhibiting specific operational taxonomic units. The study suggests that product quality is influenced by the processing environment.
Article
Food Science & Technology
Zhijun Yang, Jun Yan, Jing Xie
Summary: The study assessed the impact of different packaging methods on grouper fillets. Modified atmosphere packaging (MAP) effectively inhibited microbial growth and maintained the water-holding capacity (WHC) of the fillets. MAP1 was the most effective in inhibiting oxidation and preserving the protein structure of the fillets. The presence of oxygen in the packaging system significantly influenced bacterial succession.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Nutrition & Dietetics
Carlos O. Mendivil
Summary: Diet plays a crucial role in immune system development and function, with fish containing compounds that have immunoregulatory properties. Long-chain ω-3 fatty acids from fish alter the types of inflammatory compounds produced, leading to beneficial anti-inflammatory effects.
FRONTIERS IN NUTRITION
(2021)
Article
Engineering, Environmental
Sajed Amjadi, Sara Gholizadeh, Hamed Hamishehkar, Tina Niknazar Moghaddam, Parya Baghban Haghi, Milad Bakhshizadeh
Summary: The object of this study was to produce a film that can monitor fish freshness and spoilage using gelatin and chitosan nanofiber (CNF) and incorporating beta-cyclodextrin/Viola odorata L. (beta-CD/viola) inclusion complex. The addition of CNF improved the surface morphology and crystalline structure of the films. The films incorporated with beta-CD/viola complex showed considerable sensitivity against pH changes and ammonia gas.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Veterinary Sciences
Maria-Leonor Lemos, Joana C. Prata, Ines C. Rodrigues, Sofia Martins-Costa, Bernardo Archer, Jorge Machado, Rui Dilao, Paulo Vaz-Pires, Paulo Martins da Costa
Summary: This study focuses on improving the shelf-life and safety of fresh salmon, which is often consumed raw. Good hygiene practices and vacuum packaging extended the shelf-life up to 20 days. The presence of Carnobacterium maltaromaticum inhibited the growth of Listeria monocytogenes, which is responsible for foodborne illness. Seasonings, such as oregano oil, lemon juice, garlic powder, and salt, showed inhibitory effects on spoilage bacteria and L. monocytogenes. The development of a salmon medium showed a good correlation with bacterial growth in a standard commercial culture medium.
VETERINARY SCIENCES
(2023)
Article
Food Science & Technology
Yi Liu, Shu Kang, Haijuan Zhang, Yi Kai, Hongshun Yang
Summary: This study investigated the effects of fish gelatin/chitosan-based films incorporated with lemon essential oil on grass carp fillets during chilled and iced storage. The results showed that the active films inhibited moisture transformation and improved the water-holding capacity of the fish samples. Additionally, the films effectively reduced the growth of bacteria and preserved the freshness of the samples. The combination of the active films and iced storage provided a promising strategy to prolong the shelf-life of grass carp fillets.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Samiris Cocco Teixeira, Taila Veloso de Oliveira, Rafael Resende Assis Silva, Alane Rafaela Costa Ribeiro, Paulo Cesar Stringheta, Thais Caroline Buttow Rigolon, Marcos Roberto Moacir Ribeiro Pinto, Nilda de Fatima Ferreira Soares
Summary: Colorimetric indicators developed in this study using different concentrations of plasticizers are simple, effective, and environmentally friendly, providing real-time monitoring of food deterioration.
Article
Food Science & Technology
Samiris Cocco Teixeira, Tafla Veloso de Oliveira, Rafael Resende Assis Silva, Alane Rafaela Costa Ribeiro, Paulo Cesar Stringheta, Thafs Caroline Buttow Rigolon, Marcos Roberto Moacir Ribeiro Pinto, Nilda de Fatima Ferreira Soares
Summary: Colorimetric indicators with different molar concentrations of plasticizers exhibit visible color changes in response to pH variations or exposure to ammonia vapors, indicating microbial spoilage in shrimp. The immobilization of plasticizers in polymer matrices is confirmed through spectroscopy and microscopy techniques. These indicators are simple, effective, and environmentally friendly alternatives to existing chemical sensors.
Article
Biochemistry & Molecular Biology
Moufida Chaari, Khaoula Elhadef, Sarra Akermi, Boutheina Ben Akacha, Mariam Fourati, Ahlem Chakchouk Mtibaa, Monia Ennouri, Tanmay Sarkar, Mohammad Ali Shariati, Maksim Rebezov, Slim Abdelkafi, Lotfi Mellouli, Slim Smaoui
Summary: This study developed bioactive antioxidant films based on gelatin-sodium alginate and aqueous beetroot peel extract, which showed enhanced properties and improved preservation of meat samples. Utilizing chemometrics tools provided valuable information for categorizing the films based on microbiological and oxidative properties, sensory characteristics, and instrumental color.
Article
Biochemistry & Molecular Biology
V. Radhalakshmi, Maya Raman, Minnu Rose Joy
Summary: Active packaging films based on poly (lactic acid) (PLA) were developed by incorporating betel leaf ethanolic extract (BLEE) at different concentrations (5 wt% and 10 wt%). The BLEE extract exhibited excellent antioxidant and antimicrobial properties. The films' characteristics were analyzed, and it was found that the addition of BLEE reduced water solubility and water permeability, while the tensile strength showed an inverse relationship with concentration. The PLA-BLEE films successfully reduced lipid oxidation in tuna meat and exhibited potential for extending shelf life.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Zhiming Guo, Ping Chen, Nermeen Yosri, Quansheng Chen, Hesham R. Elseedi, Xiaobo Zou, Hongshun Yang
Summary: This review discusses recent advances in the detection of heavy metals in food and agricultural products using surface-enhanced Raman spectroscopy (SERS). The article covers the basic principles of SERS, advances in heavy metals detection, and the potential of combining chemometrics and multivariate analysis with SERS. The findings suggest that SERS is a powerful and promising technique for the detection of heavy metals.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Hua Ye, Zhixin Yang, Imran Mahmood Khan, Sobia Niazi, Yuanxin Guo, Zhouping Wang, Hongshun Yang
Summary: Antibiotic contamination is a global issue and there is a need for sensitive, specific and simple technology for antibiotic detection. Biosensors based on split aptamers have gained extensive attention due to their higher sensitivity, lower cost, false positive/negative avoidance and flexibility in sensor design. However, the acquisition and mechanism of splitting antibiotic aptamers are still unknown.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Editorial Material
Food Science & Technology
Hua-Min Liu, Chong Liu, Hong-Shun Yang, Sen Ma
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Zhanming Li, Zhongyang Ren, Lin Zhao, Lin Chen, Yue Yu, Dongxu Wang, Xuejin Mao, Guangtian Cao, Zhenlei Zhao, Hongshun Yang
Summary: Advances have been made in understanding the biological effects of dietary flavonoids and flavonoid-rich foods. The role of gut microbiota in their metabolism and health benefits is still unclear. In this study, we explored the types of dietary flavonoids, their low bioaccessibility and metabolic characteristics, the role of gut microbiota in regulation, and the crosstalk between regulation mechanisms. The findings offer new research directions and trends in the development of flavonoid-rich food products.
Article
Food Science & Technology
Xiaowei Lou, Yaowen Hai, Yi Le, Xinli Ran, Hongshun Yang
Summary: This study identified the main enzymes and metabolites of S. baltica, a common spoilage organism, and investigated their relationship with spoilage activity. The findings provide valuable information for understanding and controlling the spoilage process in seafood.
Article
Chemistry, Applied
Yuzhu Mao, Min Huang, Jiapei Bi, Duowen Sun, Hongliang Li, Hongshun Yang
Summary: This research investigates the effects of kappa-carrageenan on the structure, interaction, and rheological characteristics of egg white ovalbumin before and after heating. The results show that electrostatic interaction formed between kappa-C and OVA, resulting in the formation of strong aggregates and enhanced rheological properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yun He, Isaac Kang Xing Yeo, Chenxi Guo, Yi Kai, Yuyun Lu, Hongshun Yang
Summary: It has been discovered that slightly acid electrolysed water (SAEW) can delay enzymatic browning and melanin formation in food. Through various spectroscopic methods, it was determined that SAEW inhibits PPO through a reversible mixed-type inhibition mode of HOCl as the main component. The interaction between HOCl and PPO was driven by hydrogen bonds.
Article
Chemistry, Applied
Zhou Lu, Yi Liu, Yi En Jayne Lee, Andrew Chan, Pin-Rou Lee, Hongshun Yang
Summary: This study investigated the gelling mechanisms of plant-based eggs modified with different starches. The results showed that potato starch had better interactions with proteins compared to corn starch and glutinous rice starch, resulting in a texture and specific volume of the plant-based omelet that closely matched those of an egg omelet. This was confirmed by metabolomics with nuclear magnetic resonance.
Article
Chemistry, Applied
Xiaowei Lou, Xiaokang Wen, Leijian Chen, Weichen Shu, Yue Wang, Tung Thanh Hoang, Hongshun Yang
Summary: This study examined the role of S. baltica in fish spoilage by testing the texture, rheology, protein patterns, and volatile compounds of golden pomfret inoculated with S. baltica during storage. The findings showed that S. baltica decreased the hardness of fish sticks, decomposed myosin heavy chains, myosin-binding protein C, and actin, and generated volatile spoilage markers. These results provide insights into controlling bacterial spoilage of seafood.
Article
Food Science & Technology
Yun He, Zhangyue Xie, Yuren Xu, Chenxi Guo, Xue Zhao, Hongshun Yang
Summary: The study found that slightly acid electrolyzed water (SAEW) ice is effective in preserving shrimp quality and inhibiting bacterial growth. Additionally, SAEW ice maintains the contents of umami and sweetness-related amino acids in shrimp, while inhibiting the accumulation of undesirable spoilage-related markers. By regulating spoilage metabolites, SAEW ice controls the quality of seafood.
Article
Chemistry, Applied
Zhou Lu, Pin-Rou Lee, Hongshun Yang
Summary: Protein-polysaccharide interactions play a crucial role in the development of plant-based food products. This study investigated the effects of kappa-carrageenan (KC) on the gelling behaviors, viscoelastic properties, molecular interactions, and microstructures of the soy protein isolate (SPI)/KC complex gels. The results showed that increasing the SPI/KC ratio prolonged the gelling process and strengthened the complex gels, but excessive KC over-compacted the gel. The study deepened the understanding of SPI-KC interactions and provided theoretical support for the industrial applications of SPI/KC complexes in plant-based foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lin Zhao, Ming-Hsu Chen, Xuezhi Bi, Juan Du
Summary: The study aimed to modify the physicochemical properties of plant-based proteins using microbial transglutaminase (MTG) and investigate its effects on protein structure and digestion. MTG treatment significantly increased water holding capacity and decreased oil holding capacity of the protein blend. It also resulted in stronger and more elastic gels with lower gel point temperature. The application of MTG led to protein-protein interactions and the formation of a more ordered structure with better thermal stability. In vitro digestion showed changes in amino acid release in the digests of the MTG-treated protein blend. Overall, MTG can be used to develop innovative food products with modified functionalities and unique digestion characteristics.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Xinli Ran, Dingsong Lin, Lingjie Zheng, Yifan Li, Hongshun Yang
Summary: The mass and heat transfer of a plant-based fishball alternative (PFB) during frying were studied. The effective moisture and thermal diffusivity of PFB were higher in deep-fat frying (DF) than in air frying (AF), indicating a more effective transfer of moisture and heat in DF. The oil uptake of DF-PFB was significantly higher than fishball (FB), while AF reduced the oil uptake of PFB considerably. PFB had a similar trend for texture development to FB, but DF induced a larger color difference and rougher structure in PFB, causing more oil absorption.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
