Article
Food Science & Technology
Hui -Ming Chen, Quan Zhou, Li-Jun Huang, Jun Lin, Jia-Fei Liu, Zi-Yong Huang, Rong-Lin Zhang, Jing-Jing Wang, Yong Zhao, Yong-Ning Wu, Xing-Fen Yang, Wei-Liang Wu
Summary: This study aimed to evaluate the effects of curcumin-mediated photodynamic treatment (PDT) on the shelf-life quality of ready-to-eat salmon fillets. The results showed that PDT had outstanding bacterial inhibition and extended the shelf-life of salmon fillets. Additionally, PDT was able to maintain the physicochemical indicators and freshness of the salmon fillets, and improve the sensory scores.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Ting Du, Xiang Li, ShaoChi Wang, Zehui Su, Hao Sun, Jianlong Wang, Wentao Zhang
Summary: This study found that quercetin exhibits excellent photoactivated antibacterial properties, and by combining it with pectin to create an edible coating, the shelf life of fresh-cut apples was successfully extended while maintaining good commercial quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Shammy Sarwar, Gabriele Netzel, Michael E. Netzel, Ram Mereddy, Anh Dao Thi Phan, Hung Trieu Hong, Daniel Cozzolino, Yasmina Sultanbawa
Summary: The study evaluated the effect of curcumin-mediated photosensitization on fungal growth, physicochemical properties, and nutritional composition in Australian-grown strawberries. Results showed that curcumin treatment extended the post-harvest life of strawberries and increased total soluble solids and total sugar content.
FOOD ANALYTICAL METHODS
(2021)
Article
Food Science & Technology
Jiayi Bian, Hong Cai, Wenqing Hu, Zhuolin Liu, Zhikun Zhang, Huangxin Sun, Dan Li, Weizhong Zhu, Li Li
Summary: The cost-effective strategy of using paper-based materials as alternatives to plastics can help reduce environmental stress. A novel green low-carbon paper-based food-packaging composite, CURM-PVA/BW/CS, was synthesized and found to have successful encasement and adhesion of curcumin to the paper. The composite papers exhibited good water vapor permeability, oxygen transmission rate, antioxidant capacity, and improved mechanical properties. Packaging cakes in the biodegradable CURM-PVA/BW/CS papers showed optimal preservation during storage, making the CURM-PVA/BW/CS paper a promising option for food packaging.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Jingwen Gao, Warangkana Srichamnong, Wimonphan Chathiran, Karl R. Matthews
Summary: The study evaluated the influence of curcumin on commensal spoilage bacteria, food-borne pathogens, and chicken skin pH and color. The curcumin treatment did not inhibit the growth of spoilage bacteria but significantly reduced the population of L. monocytogenes and Salmonella. Over a 10-day period, the population of Salmonella remained significantly lower on curcumin-treated samples compared to other treatments. Curcumin treatment had no significant impact on pH or color. This research suggests that curcumin can effectively control pathogen outgrowth on chicken without negatively affecting quality and may be suitable for commercial chicken processing.
Article
Agronomy
A. A. Lo'ay, Hamed Ismail, Hazem S. Kassem
Summary: The study showed that the rootstock 1103 Paulsen is superior in maintaining the quality of Superior Seedless grapes, with higher levels of ascorbic acid and antioxidant capacity. It also reduces oxidative reactions, cellular metabolism enzyme activities, and improves grape bunch quality within 4 days. Overall, 1103 Paulsen rootstock produces high-quality Superior Seedless grapes that are preserved throughout the shelf life period.
Article
Biochemistry & Molecular Biology
Tabli Ghosh, Kohei Nakano, Vimal Katiyar
Summary: The study developed an edible coating containing curcumin that promoted the preparation and application of iron-functionalized cellulose nanofiber-reinforced chitosan to maintain the quality of kiwifruits. This edible coating showed good preservation effects on kiwifruits during storage, improving their color and physiological properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Nalukui Mukubesa, Rafael Nguenha, Hung T. Hong, Maral Seididamyeh, Michael E. Netzel, Yasmina Sultanbawa
Summary: The use of curcumin-based photosensitization treatment can effectively inactivate Aspergillus flavus spores on peanuts and reduce the concentration of aflatoxin B1, thus extending the shelf-life of peanuts.
Article
Food Science & Technology
Bruna Barnei Saraiva, Bruna Moura Rodrigues, Ranulfo Combuca da Silva Junior, Monica Regina da Silva Scapim, Cesar Armando Contreras Lancheros, Celso Vataru Nakamura, Wilker Caetano, Paulo Cesar de Souza Pereira, Elsa Helena Walter de Santana, Magali Soares dos Santos Pozza
Summary: The study explored the application of Photodynamic Inactivation of Microorganisms (PDIM) in dairy products, demonstrating the potential of Curcumin as an antimicrobial and photosensitizer in packaging. Results showed that the efficacy of PDIM was influenced by solubilizers and concentrations of Curcumin, with Dimethyl sulfoxide and ethanol identified as solubilizers that enhanced phototoxic activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Pawandeep Kour, Aijaz Ahmad Dar
Summary: Nanoemulsions are being widely used in the food, pharmaceutical, and cosmetic industries for loading hydrophobic bioactive molecules and improving their shelf-life and bioavailability. This study focuses on the formulation of oil-in-water nanoemulsions stabilized with different surfactants to control the peroxidation of linoleic acid using curcumin as an antioxidant. The results show that mixed-surfactant systems have a higher oxidative stability compared to single-surfactant systems, and the stability increases with the concentration of anionic surfactant (LS) and decreases with the concentration of zwitterionic surfactant (DPS). This research highlights the potential of utilizing mixed surfactant systems for formulating nanoemulsions with improved oxidative stability.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Food Science & Technology
Ying Zou, Yuanshan Yu, Lina Cheng, Lu Li, Bo Zou, Jijun Wu, Wei Zhou, Jun Li, Yujuan Xu
Summary: The combination of curcumin and illumination treatments showed a stronger synergistic antimicrobial effect on fresh-cut pineapple, effectively suppressing the growth of E. coli. The CBP treatment with 100 μM curcumin and 10 min illumination preserved the texture, color, and sensory qualities of fresh-cut pineapple for 5 days at 4 degrees C.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Mohamed I. Elsayed, Mohamed A. Awad, Adel D. Al-Qurashi
Summary: This study examined the effect of a composite coating containing 24-epibrassinolide (EBR) and chitosan (CT) on the ripening process of 'Williams' bananas. The results showed that the combined treatment significantly delayed fruit ripening and improved various quality parameters such as peel yellowing, weight loss, firmness, acidity, and antioxidant capacity. The study suggests that this composite coating could be an effective method to retain the quality of 'Williams' bananas during ripening.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Chinnadurai Veeramani, Ahmed S. El Newehy, Amal A. Aloud, Mohammed A. Alsaif, Khalid S. Al-Numair
Summary: This study assessed the fusion of nanoparticles from Lavatera critica leaf extract and calcium chloride and their impact on the safety and shelf life of fresh-sliced fruits. It was found that the synthesized LCCaNP could effectively preserve the fruits for up to 20 days, with improved shelf life and sensory quality.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Biotechnology & Applied Microbiology
Marta Chmiel, Marek Roszko, Elzbieta Hac-Szymanczuk, Aneta Cegielka, Lech Adamczak, Tomasz Florowski, Dorota Pietrzak, Marcin Bryla, Olga Swider
Summary: The study aimed to determine the formation of biogenic amines in chicken breast meat and evaluate their suitability as indicators of chicken meat freshness. It was found that cadaverine and tyramine dominated in chicken fillets regardless of packaging technique and storage conditions. There was a significant correlation between microbiological quality indicators and biogenic amine formation.
Article
Food Science & Technology
Shiliang Dong, Yabin Niu, Huamao Wei, Yumeng Lin, Xin Lu, Tetsuro Yamashita, Kefeng Yu, Koichi Takaki, Chunhong Yuan
Summary: This study examined the quality changes of shelled Pacific oysters stored at -1 degrees C for 28 days. The results showed that superchilling storage inhibited microorganism growth and led to changes in biochemical properties. Adenosine triphosphate (ATP) rapidly decreased while adenosine diphosphate (ADP) and adenosine monophosphate (AMP) accumulated in the adductor muscle. The sensory evaluations indicated that oysters could be stored for up to 21 days at -1 degrees C. Superchilling storage at -1 degrees C can better maintain the eating quality of shelled oysters and extend their shelf life.
FOOD QUALITY AND SAFETY
(2023)
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)
