Article
Horticulture
Monica Maria de Almeida Lopes, Helder Horacio de Lucena, Marcia Regia Souza da Silveira, Deborah dos Santos Garruti, Terezinha Feitosa Machado, Fernando Antonio Souza de Aragao, Ebenezer de Oliveira Silva
Summary: This study found that neutral electrolyzed water (NEW) can be used as a disinfectant for treating fresh-cut mangoes, effectively controlling microbiology while preserving quality and nutritional components. In terms of sensory aspects, NEW at 150 mg L-1 showed similar acceptability to commercial chlorine and even lower off-flavor intensity.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Qing Gao, Ziyi Yang, Baoliang Bi, Jinsong He
Summary: This research investigated the effects of slightly acidic electrolyzed water (SAEW) treatment on the quality of fresh-cut apples during storage. By using a Box-Behnken design, the optimal SAEW treatment conditions were determined. The results showed that the total number of surface colonies on fresh-cut apples treated under the optimal SAEW conditions was reduced by 2.82 logarithms compared to the control group, and the sensory score was 8.73. Additionally, the quality of the treated fresh-cut apples during storage was significantly better than the non-treated group, indicating that SAEW treatment effectively controlled microbial growth and slowed down quality deterioration during storage.
Article
Food Science & Technology
Hyeyeon Song, Jae Yung Lee, Hae-Won Lee, Ji-Hyoung Ha
Summary: The study evaluated the bactericidal effects of SAEW treatment on fresh cut cabbage, indicating efficient inactivation of PCC cells. The optimal treatment conditions based on Box-Behnken design were determined through multivariate statistical analysis.
Article
Biochemistry & Molecular Biology
Rokayya Sami, Manal Almatrafi, Abeer Elhakem, Mona Alharbi, Nada Benajiba, Mahmoud Helal
Summary: The research showed that the combination of chitosan and nano-silicon dioxide with nisin as an antimicrobial agent coating was effective in reducing postharvest attributes of fresh-cut cantaloupes while maintaining sensory quality. Chitosan coating treatment significantly improved microbiological quality and extended the shelf life of cantaloupes.
Article
Food Science & Technology
Dandan Zhou, Tingting Li, Kaiping Cong, Andi Suo, Caie Wu
Summary: The study demonstrated that cold plasma treatment helped maintain the quality attributes of fresh-cut cantaloupe by inhibiting the decrease of key components and promoting the conversion of aroma substances. The activities of key enzymes were enhanced by cold plasma treatment, leading to improved conversion of aldehydes and alcohols into esters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Maria Clara de Moraes Motta Machado, Barbara Morandi Lepaus, Patricia Campos Bernardes, Jackline Freitas Brilhante de Sao Jose
Summary: This study evaluated the effectiveness of ultrasound, acetic acid, and peracetic acid, either alone or in combination, as alternative treatments for kale sanitization. Results showed that the combination of ultrasound and peracetic acid had the highest microbial reduction, while the combination of acetic acid and ultrasound exhibited the highest reduction in Salmonella enterica Typhimurium. There were no significant changes in nutritional quality indicators of kale. The alternative treatments showed equal or better efficacy compared to chlorinated compounds.
Article
Plant Sciences
Wanli You, Jinglin Zhang, Xueyin Ru, Feng Xu, Zhengguo Wu, Peng Jin, Yonghua Zheng, Shifeng Cao
Summary: This study investigated the effect of calcium chloride (CaCl2) treatment on GABA accumulation in fresh-cut cantaloupe and the underlying mechanisms. The results showed that CaCl2 treatment increased GABA content and the activities of GAD and SSADH enzymes, while reducing glutamate content and GABA-T activity. Additionally, CaCl2 treatment upregulated the expressions of CmCML11 and CmCAMTA5, as well as several GABA shunt genes, through the transcriptional activation by CmCAMTA5. Furthermore, the interaction between CmCML11 and CmCAMTA5 enhanced the transcriptional activation of GABA shunt genes. Overall, this study reveals that CaCl2 treatment promotes GABA accumulation in fresh-cut cantaloupe through the combined effect of CmCML11 and CmCAMTA5 in regulating the expressions of GABA shunt genes.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2024)
Article
Food Science & Technology
Lin Yu, Hui Shi
Summary: Mulberry leaf polyphenols (MLP) were used as natural preservatives to improve the quality and safety of fresh-cut cantaloupes. Naxi MLP showed promising potential as a natural antioxidant, while Jialing20 MLP acted as a natural antimicrobial agent inhibiting the growth of foodborne bacterial pathogens. Overall, MLP treatment enhanced the quality of stored fresh-cut cantaloupes and could be applied to preserve minimally processed fruits.
Article
Public, Environmental & Occupational Health
Amir Mokhtari, Hao Pang, Sofia Santillana Farakos, Gordon R. Davidson, Elizabeth Noelia Williams, Jane M. Van Doren
Summary: The use of chlorine-based antimicrobial substances in wash water significantly impacts the prevalence of contaminated fresh-cut lettuce packages and the associated risk of illness due to E. coli O157:H7. The required level of free chlorine to minimize water-mediated cross-contamination and reduce the corresponding risk of illness depends on contamination prevalence and levels of E. coli O157:H7 on incoming lettuce heads. The pathogen inactivation rate in wash water via free chlorine is a key parameter that affects the extent of cross-contamination during washing and the predicted associated risk of illness.
Article
Chemistry, Applied
Yuan Liu, Jian Wang, Xuran Zhu, Yang Liu, Ming Cheng, Weihai Xing, Yuping Wan, Na Li, Liting Yang, Pengfei Song
Summary: The study investigated the effects of alkaline and acidic electrolyzed water treatment on the removal of pesticides and texture quality of fresh-cut cabbage, broccoli, and color pepper. The results showed that different electrolyzed water treatments could effectively remove different types of pesticides without significantly affecting the texture of the vegetables.
Article
Plant Sciences
Lei Zhang, Fangxu Xu
Summary: This study evaluated the effect of slightly acidic electrolyzed water (SAEW) combined with 1-methylcyclopropene (1-MCP) on the shelf life quality of fresh-cut kiwifruit using transcriptome technology. The results showed that the combined treatment suppressed ethylene production, respiratory rate, and polyphenol oxidase, while improving acid content, total phenols content, and chlorophyll content. Transcriptome analysis revealed differentially expressed genes and enriched metabolic pathways. The combination treatment of SAEW and 1-MCP proved to be an effective technology for retaining the quality and nutritive properties of fresh-cut kiwifruit.
PLANT GROWTH REGULATION
(2023)
Article
Food Science & Technology
Kandasamy Saravanakumar, Anbazhagan Sathiyaseelan, Arokia Vijaya Anand Mariadoss, Ramachandran Chelliah, Sukjin Shin, Soyoung Park, Deog-Hwan Oh, Myeong-Hyeon Wang
Summary: The study showed that treatments with slightly acidic electrolyzed water, fumaric acid, and antioxidant solution effectively extended the shelf life of fresh-cut bell peppers, inhibited microbial contamination, and improved product quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sumate Tantratian, Nunthanics Balmuang
Summary: This study utilized makiang seed extract as a natural preservative and improved the anti-bacterial effect and color performance of fruits through the addition of citric acid. Results showed that makiang seed extract enriched with phenolic compounds exhibited antibacterial properties, reducing bacterial counts while maintaining fruit quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sofia Griselda Cuggino, Aricia Possas, Guiomar Denisse Posada-Izquierdo, Martin Gustavo Theumer, Fernando Perez-Rodriguez
Summary: This study investigated the processing steps and practices in the ready-to-eat leafy vegetable industry in Argentina, revealing significant variations among the participating industries. Predictive models were used to estimate the reduction of Salmonella during chlorine washing and the potential growth during storage and distribution. The findings can be used to prioritize risk-based sampling programs and optimize process parameters.
Article
Food Science & Technology
Ganyu Gu, Brenda Kroft, Marina Lichtenwald, Yaguang Luo, Patricia Millner, Jitendra Patel, Xiangwu Nou
Summary: In this study, the growth of Listeria monocytogenes (Lm) and indigenous bacteria on fresh-cut cantaloupe and romaine lettuce at refrigerated and abusive temperatures was investigated using culture dependent and independent methods. It was found that fresh-cut cantaloupe provided favorable conditions for Lm proliferation, while the growth rate of Lm on fresh-cut lettuce was lower. The microbial diversity of fresh-cut cantaloupe was also lower compared to fresh-cut romaine lettuce.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Yijing Zhou, Mukund V. Karwe, Karl R. Matthews
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Karl R. Matthews
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Hyein Jang, Mengqi Guo, Jingwen Gao, Karl R. Matthews
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Christopher L. Rupert, Benjamin Chapman, Anna C. S. Porto-Fett, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2018)
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Anna C. S. Porto-Fett, Bradley A. Shoyer, Elizabeth Henry, Laura E. Shane, Manuela Osoria, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
John B. Luchansky, Melanie Mayhew, Yangjin Jung, Amy Klinedinst, Lauren Harkins, Laura E. Shane, Manuela Osoria, Lianna McGeary, Zachary Trauger, Bradley A. Shoyer, Benjamin Chapman, Sarah J. Cope, Stephen G. Campano, Anna C. S. Porto-Fett
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
Anna C. S. Porto-Fett, Bradley A. Shoyer, Laura E. Shane, Manuela Osoria, Elizabeth Henry, Yangjin Jung, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Anna C. S. Porto-Fett, Bradley A. Shoyer, Laura E. Shane, Elizabeth Henry, Manuela Osoria, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
Anna C. S. Porto-Fett, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Yangjin Jung, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2020)
Article
Biotechnology & Applied Microbiology
John B. Luchansky, Bradley A. Shoyer, Yangjin Jung, Laura E. Shane, Manuela Osoria, Anna C. S. Porto-Fett
JOURNAL OF FOOD PROTECTION
(2020)
Article
Microbiology
Anna C. S. Porto-Fett, Armitra Jackson-Davis, Lamin S. Kassama, Marciauna Daniel, Michelle Oliver, YangJin Jung, John B. Luchansky
Article
Chemistry, Applied
Yangjin Jung, Mengqi Guo, Karl R. Matthews
Summary: This study simulated the retail practices of unbagged whole heads of romaine lettuce and investigated the growth of L. monocytogenes and natural psychrotrophic microflora. The results showed that crisping and misting treatments could reduce the population of L. monocytogenes.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
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.