Article
Agronomy
Xiaoran Yan, Meng Cheng, Yirong Wang, Peixin Zhao, Kaiyue Wang, Yifan Wang, Xiangyou Wang, Juan Wang
Summary: This study investigated the effect of biocomposite films containing oregano essential oil (OEO) and mesoporous nanosilica (MNS) on the quality of mushrooms. The results showed that the films significantly delayed the aging process of the mushrooms and preserved their physico-chemical properties and enzymatic activity. The mushrooms packed with an OEO-MNS-TS film exhibited better maintenance of hardness and nutrient content, as well as improved sensory characteristics and acceptability as slow-release packaging materials.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Zaida Perez-Bassart, Alcira Reyes, Antonio Martinez-Abad, Amparo Lopez-Rubio, Maria Jose Fabra
Summary: This study aimed to produce bio-based and biodegradable films using Agaricus bisporus biomass residues. Two varieties of Agaricus bisporus, Abb and Abh, were characterized and Abh films showed better mechanical and barrier performance due to higher carbohydrate and lipid content. Processing conditions were optimized, and 110°C was selected as the optimum processing temperature. The resulting film was coated with beeswax to improve water vapor barrier performance.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Shuting Dong, Jintao Guo, Jiangtao Yu, Junqing Bai, Huaide Xu, Mei Li
Summary: Electron-beam generated X-ray irradiation has effects on the postharvest storage quality and antioxidant capacity of Agaricus bisporus. Treatment with a dose of 1.0 kGy can improve the firmness, decrease cell membrane permeability and MDA content, reduce PPO activity, and maintain SOD and CAT activity of Agaricus bisporus.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Michele O'Sullivan, Elaine Dempsey, Sarah Case, Emer E. Hackett, Anna E. Ledwith, Hannah Prendeville, Tara O'Brien, Faye Lewis, Dearbhla M. Murphy, Supriya Yadav, Jude Wilson, Sinead C. Corr, Frederick J. Sheedy
Summary: Mushrooms have been valued as an edible and medical resource for thousands of years. Research on powdered A. bisporus mushrooms shows that they can attenuate immune signaling triggered by microbial ligands and inhibit the development of colitis in vivo. This study highlights the importance of mushrooms in developing complementary approaches to modulate chronic inflammation and disease.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Plant Sciences
Xiaomin Yang, Kexin Yang, Xiuhong Wang, Yating Wang, Ziyi Zhao, Demei Meng
Summary: This study revealed the early defense mechanism of button mushrooms against Pseudomonas tolaasii infection. Transcriptomic analysis identified 2861 differentially expressed genes (DEGs) involved in pathogen resistance, with 10 potential genes playing a crucial role. The study also demonstrated the importance of jasmonic acid biosynthesis and signaling pathways in the disease resistance of A. bisporus.
PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Sara Ragucci, Hafiza Zumra Fatima Hussain, Andrea Bosso, Nicola Landi, Angela Clemente, Paolo Vincenzo Pedone, Elio Pizzo, Antimo Di Maro
Summary: White button mushroom is a widely consumed edible mushroom with rich nutrients and bioactive molecules. A novel ribotoxin-like protein (RL-P) with specific ribonucleolytic activity has been purified and characterized from this mushroom, showing lower thermal stability compared to RL-Ps from other mushrooms.
Article
Agriculture, Multidisciplinary
Emilia Bernas, Grazyna Jaworska
Summary: Onion products show potential as an alternative to sodium metabisulfite in inhibiting enzymatic browning of frozen Agaricus bisporus. Blaching with onion juice or extract of fleshy scale leaves is the most effective method in conserving the light color of mushroom fruiting bodies. Tunic extract, while least effective in inhibiting enzymatic activity, does increase total polyphenols and flavonoids.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agronomy
Aydin Shekari, Rahim Naghshiband Hassani, Morteza Soleimani Aghdam
Summary: Exogenous GABA at 0.1 mM concentration was found to be the most effective in reducing cap browning of button mushrooms during cold storage, leading to lower weight loss, electrolyte leakage, and malondialdehyde content, while increasing firmness and total phenolic compounds accumulation. GABA treatment was also associated with reduced H2O2 content, increased ascorbic acid content, and enhanced endogenous GABA levels through gene expression changes. Overall, GABA treatment shows potential in preserving the sensory and nutritional quality of button mushrooms during storage.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Paula Criado, Carole Fraschini, Shiv Shankar, Stephane Salmieri, Monique Lacroix
Summary: Edible coatings can help extend the shelf-life of food products, while nanomaterials can improve the barrier capacity of packaging materials. Incorporating cellulose nanocrystals into a coating for Agaricus bisporus mushrooms was found to decrease oxygen consumption and carbon dioxide production rates, thus extending the shelf-life of the mushrooms.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Dan Zhu, Chaoping Wang, Ye Liu, Yang Ding, Emily Winters, Wenxiang Li, Fansheng Cheng
Summary: The study found that treatment with 100 mg/L gibberellic acid (GA(3)) effectively maintained the postharvest quality of white button mushrooms by regulating reactive oxygen species metabolism and hydrogen sulfide biosynthesis.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Medicine, Research & Experimental
Moumita Das, V Geetha, Mehrdad Zarei, Nanishankar V. Harohally, G. Suresh Kumar
Summary: This study aimed to investigate the impact of a novel lipophilic fraction rich in fat soluble bioactives from Agaricus bisporus. The extract showed antioxidant activity, DNA protection ability, and hypolipidemic properties. It significantly improved insulin sensitivity, reduced inflammatory markers, and decreased plasma lipid profile and liver lipid accumulation in a high fat fed mice model.
Article
Chemistry, Applied
Ling Li, Hiroaki Kitazawa, Xinhua Zhang, Liming Zhang, Yang Sun, Xiangyou Wang, Zhanli Liu, Yanyin Guo, Shaoxuan Yu
Summary: The study found that white mushrooms treated with 0.1mM melatonin exhibited good quality, reduced electron leakage, maintained higher ATP levels, prevented cytochrome c release, and inhibited senescence by enhancing mitochondrial function.
Article
Agronomy
Ting Wang, Jianmin Yun, Yu Zhang, Yang Bi, Fengyun Zhao, Yaoxing Niu
Summary: In this study, ozone fumigation combined with nano-film packaging was used for the first time to maintain the freshness of button mushrooms during storage. The treatment effectively delayed the deterioration in sensory quality, browning, weight loss, firmness, and antioxidant capacity of the mushrooms, ultimately extending their shelf-life by 8-10 days and preserving their appearance and texture characteristics.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sarina Salemi, Ahmad Saedisomeolia, Fateme Azimi, Sareh Zolfigol, Ezeddin Mohajerani, Mehrdad Mohammadi, Mehdi Yaseri
Summary: This study determined that sliced mushrooms irradiated with UV-B lamps had significantly higher vitamin D2 content. An internal temperature of 27 degrees C was found to be optimal for vitamin D production, and increasing the distance from the UV source reduced the production of vitamin D.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Hongbin Pu, Jingxiao Yu, Zhipeng Liu, Jitendra Paliwal, Da-Wen Sun
Summary: Visible near-infrared hyperspectral imaging technology was used to evaluate the changes in quality attributes of Agaricus bisporus during vacuum cooling. PLSR models based on Savitzky-Golay smoothing combined with the first derivative achieved good results for predicting moisture content. Similarly, PLSR models based on full wavelengths achieved good results for predicting lightness, yellowness, hardness, and chewiness. Pseudocolour maps were developed to visualize the distribution of these attributes during VC.
MICROCHEMICAL JOURNAL
(2023)
Article
Food Science & Technology
Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Rana Muhammad Aadil, Akmal Nazir, Masood Sadiq Butt, Muhammad Imtiaz Rashid, Muhammad Inam Afzal
FOOD SCIENCE AND BIOTECHNOLOGY
(2020)
Review
Food Science & Technology
Abid Aslam Maan, Muhammad Adeel Anjum, Muhammad Kashif Iqbal Khan, Akmal Nazir, Farhan Saeed, Muhammad Afzaal, Rana Muhammad Aadil
Summary: Thermal treatment during food processing can lead to the production of undesirable compounds, such as acrylamide, which is generated through the Maillard reaction between reducing sugars and free amino acids in starch-rich foods. Acrylamide has attracted significant attention due to its wide occurrence, dietary exposure, and toxicity. This paper provides updated and comprehensive information on the formation, occurrence, dietary exposure, toxicity, and mitigation of acrylamide in foods during processing.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Chemistry, Physical
Akmal Nazir, Goran T. Vladisavljevic
Summary: Premix membrane emulsification (PME) is a pressure-driven process for droplet breakup through membrane pores, widely used for high-throughput production of controlled-sized emulsion droplets and microparticles. Various membrane types and pore structures influence the breakup mechanisms, with the paper providing a comprehensive review of different mechanisms and factors affecting droplet size.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2021)
Article
Food Science & Technology
Muhammad Kashif Iqbal Khan, Yasir Mahmood Ghauri, Tayyaba Alvi, Usman Amin, Muhammad Issa Khan, Akmal Nazir, Farhan Saeed, Rana Muhammad Aadil, Muhammad Tahir Nadeem, Irrum Babu, Abid Aslam Maan
Summary: This study optimized the simultaneous drying and extraction process for fenugreek leaves using microwave-assisted drying and extraction technique to retain the maximum amount of bioactive compounds. The results showed that microwave-based extraction preserved the antioxidant activity better compared to conventional methods even at higher microwave power levels.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Multidisciplinary
Francesco Arneodo, Adriano Di Giovanni, Prashanth Marpu
Summary: CubeSats provide a unique opportunity for quick and cost-effective access to space for scientific, educational, and commercial purposes. Their small size and low power consumption make them ideal for innovative satellite missions. Utilizing CubeSats for compact and efficient particle detection could be a game changer in astronomy and astroparticle physics.
APPLIED SCIENCES-BASEL
(2021)
Article
Environmental Sciences
Prajowal Manandhar, Ahmad Jalil, Khaled AlHashmi, Prashanth Marpu
Summary: The study introduces a method to generate seamless mosaics using SIFT, successfully validated on various sets of satellite images. By mapping spectral values in overlapping areas and utilizing RANSAC to filter out outliers, image mosaic and processing were achieved effectively.
Article
Food Science & Technology
Abid Aslam Maan, Zienab Fawzy Reiad Ahmed, Muhammad Kashif Iqbal Khan, Asad Riaz, Akmal Nazir
Summary: Aloe vera gel has showed promising potential as edible film/coating material for extending the shelf-life of perishable food commodities. Blending Aloe vera gel with traditional biopolymers and lipids can tune the properties of films/coatings, but further research is needed to address technological challenges in developing Aloe vera gel-based films/coatings with easily tunable properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Zafar Ullah Razzaq, Abid Aslam Maan, Akmal Nazir, Muhammad Adnan Hafeez, Muhammad Kashif Iqbal Khan
Summary: This study focused on optimizing the production of single cell protein (SCP) from carrot pomace and evaluating its effects on the nutritional value and cooking properties of noodles. The results showed that supplementation of SCP increased the protein content and improved the amino acid profile of noodles. It also reduced the cooking time and enhanced the water and oil absorption capacities, swelling index, and cooking yield of noodles. Organoleptic evaluation indicated that the addition of SCP was acceptable up to 8% concentration. SCP could be used effectively to enhance the nutritional value of formulated noodles.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Review
Geriatrics & Gerontology
Muhammad Usman Arif, Muhammad Kashif Iqbal Khan, Sana Riaz, Akmal Nazir, Abid Aslam Maan, Usman Amin, Farhan Saeed, Muhammad Afzaal
Summary: Aging is a process that leads to decline in maximum function and death of an organism. Diet therapy, particularly consuming fruits, seems to be the most appropriate approach to combat aging, as fruits contain various compounds that have anti-aging properties.
EXPERIMENTAL GERONTOLOGY
(2022)
Article
Chemistry, Physical
Rabia Zia, Akmal Nazir, Albert T. Poortinga, Cornelus F. van Nostrum
Summary: This article provides a critical overview of different techniques for generating antibubbles, discusses the mechanisms and factors affecting their formation and stability, and explores potential applications and future research directions for antibubbles.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2022)
Article
Computer Science, Information Systems
Amina Albalooshi, Abdul-Halim M. Jallad, Prashanth R. Marpu
Summary: This paper provides a detailed fault analysis for the I2C bus in the context of nanosatellite missions, and proposes potential mitigation techniques. The study shows the high influence of the I2C bus on the CubeSat's health and mission success, emphasizing the importance of design considerations to reduce risk and account for runtime failures.
Article
Food Science & Technology
Fayeza Hasan, Akmal Nazir, Bhawna Sobti, Hamza Tariq, Rehmat Karim, Ali H. Al-Marzouqi, Afaf Kamal-Eldin
Summary: This study aimed to produce natural additive-free date fruit powder and determined the optimal drying temperature of 70 degrees Celsius for two date fruit varieties. Barakawi date powder outperformed Sukkari date powder in terms of water activity and clumping due to its lower initial moisture content. To overcome the clumping issue, the powders were compressed into tablets and cubes. The study also compared fine and coarse fractions of date fruit powders for various physical parameters.
Article
Engineering, Aerospace
Aaesha Almazrouei, Aaliya Khan, Abdullah Almesmari, Ahmed Albuainain, Ahmed Bushlaibi, Ali Al Mahmood, Ali Alqaraan, Alya Alhammadi, Amina AlBalooshi, Ashraf Khater, Aysha Alharam, Basel AlTawil, Bashayer Alkhzaimi, Ebrahim Almansoori, Firas Jarrar, Hamzeh Issa, Heyam Alblooshi, Muhammad Taha Ansari, Nouf Alzaabi, Nouf Braik, Panagiotis Dimitropoulos, Prashanth Marpu, Reem Alialali, Ruqayya Alhammadi, Rzan Al-haddad, Salama Almazrouei, Shaima Bahumaish, Vu Thu, Yaqoob Alqassab
Summary: Terrestrial gamma ray flashes (TGF) are intense bursts of X- and gamma-rays associated with thunderstorm activity, detected by gamma detectors onboard satellites. Light-1, a 3U CubeSat satellite, is designed to detect and study TGF. Through collaboration with NanoAvionics Corp, Light-1 has access to three ground stations for data downlink.
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.