Article
Agricultural Engineering
Xiaoling Huang, Songming Zhu, Xiaomin Zhou, Jinsong He, Yong Yu, Zhangying Ye
Summary: The combined treatment of slightly acidic electrolyzed water (SAEW) and slightly acidic electrolyzed water ice (SAEW-ice) prolonged the shelf life of pomfrets and improved their texture profile. The results indicated that this treatment has the potential to reduce bacterial counts and preserve the quality of pomfrets effectively.
INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING
(2021)
Article
Agriculture, Multidisciplinary
Weiqing Lan, Bingjie Zhang, Lin Liu, Tianting Pu, Yuxiao Zhou, Jing Xie
Summary: The study investigated the quality changes of mackerel samples treated with different ice treatments during chilled storage. The results showed that the slightly acidic electrolyzed water-slurry ice (SAEW-SI) treatment had a significant advantage in inhibiting microbial growth and extending the shelf-life of mackerel. SAEW-SI treatment also effectively prevented pH increase, total volatile basic nitrogen (TVB-N) accumulation, and protein degradation and lipid oxidation, leading to better sensory characteristics and muscle structure preservation compared to other ice treatments.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
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
Weiqing Lan, Jiaxin Zhao, Lin Liu, Jing Xie
Summary: The incorporation of SAEW and SI can effectively maintain the texture characteristics and quality of mackerel, extend its shelf-life, suppress the growth of spoilage bacteria, and have a certain regulatory effect on cathepsin activity.
Article
Chemistry, Applied
Jing Zhang, Qingqing Liu, Xuezhen Chen, Meiling Li, Mingyu Lin, Yihui Chen, Hetong Lin
Summary: This study aimed to investigate the effects of slightly acidic electrolyzed water (SAEW) treatment on the physiology, quality, and storage properties of postharvest carambola. Results showed that SAEW could effectively reduce respiration rate, inhibit cell membrane permeability increase, and delay color change. SAEW-treated carambola maintained higher content of bioactive compounds and nutritional components, and exhibited better sensory acceptance and firmness, as well as lower weight loss and peel browning index compared to control fruits. Therefore, SAEW treatment could enhance fruit quality, nutrition, and storage properties of harvested carambola.
Article
Multidisciplinary Sciences
Midori Kurahashi, Takaaki Ito, Angelica Naka
Summary: Slightly acidic electrolyzed water (SAEW) developed by Japanese companies over 20 years ago has potent sterilizing action and can effectively remove microorganisms causing food poisoning, both in laboratory studies and spatial disinfection experiments.
Article
Acoustics
Kui Suo, Yang Zhang, Yabin Feng, Zhenfeng Yang, Cunshan Zhou, Wei Chen, Jiancheng Wang
Summary: This study introduced a synergistic approach of ultrasonics and slightly acidic electrolyzed water (US + SAEW) to enhance the postharvest storage quality of Chinese bayberry. The US + SAEW method showed significant improvements in removing pesticides and dirt, repelling larvae, and inhibiting microbial growth. It also delayed decay and maintained physicochemical properties such as hardness, color, and phenolic content.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Horticulture
Bubai Bhakta, Shinzo Yamane, Jatindra Nath Bhakta, Kouhei Ohnishi
Summary: Slightly acidic electrolyzed water (SAEW) has strong bactericidal activity and is relatively safe. It can effectively kill bacteria, improve environmental conditions in the greenhouse, and does not affect plant growth.
Review
Food Science & Technology
Chenchen Zhang, Jing Xie
Summary: Ultrasound and slightly acidic electrolyzed water have sterilization and preservation effects in aquatic product processing, and their combined use can enhance the sterilization effect, serving as a potential environmentally friendly alternative. The study reviewed the sterilization mechanisms and effects of both methods used individually and in synergy, providing a reference for future applications in aquatic product processing.
Article
Biotechnology & Applied Microbiology
Chunling Zhang, Gaoji Yang, Panpan Shen, Yiqi Shi, Yu Yang, Yang Liu, Xiaodong Xia, Shaojin Wang
Summary: The study found that slightly acidic electrolyzed water (SAEW) could effectively inactivate Bacillus cereus spores, with the best result achieved at an available chlorine concentration of 100 mg/L for 20 minutes, reducing the CFU/mL to 5.81. SAEW treatment damaged the spore structure, including rupturing the surface, damaging the inner membrane, and loss of core contents. Mutants were not generated in survivors of SAEW-treated spores, indicating that SAEW primarily damaged the spore inner membrane.
Article
Agriculture, Dairy & Animal Science
Chang Liu, Weichao Zheng, Zonggang Li, Ling Zhou, Yuxuan Sun, Shengqiang Han
Summary: This study conducted a comprehensive assessment of slightly acidic electrolyzed water and benzalkonium bromide solution for egg disinfection. The results showed that slightly acidic electrolyzed water had high sterilization rates and no impact on eggshell quality and hatchability. It can be an alternative disinfectant to conventional chemical disinfectants.
Article
Food Science & Technology
Yujie Li, Shaokang Liu, Jianxiong Hao, Huan Rao, Dandan Zhao, Xueqiang Liu
Summary: This study investigated the antioxidant activity of germinated sesame seeds treated with slightly acidic electrolytic water (SAEW) and found that low concentrations of SAEW inhibited sesame germination, while high concentrations promoted germination. Moderate concentrations of SAEW had no significant effect on the growth of sesame, but positively influenced the antioxidant activity of seed germination by promoting phenolic compound synthesis and enhancing antioxidant enzyme activities. The most prominent antioxidant capacity was observed with SAEW at a concentration of 30 mg/L ACC.
Article
Agriculture, Dairy & Animal Science
Jian Li, Yang Wang, Weichao Zheng, Tong Xia, Xiangbing Kong, Zhengdong Yuan, Binglong Niu, Guowen Wei, Baoming Li
Summary: This study evaluated two disinfection methods for waterline cleaning in poultry houses and found that using slightly acidic electrolyzed water (SAEW) effectively inhibited bacterial growth with sustained antimicrobial effects. Compared to the traditional high-concentration chemical disinfectant method, SAEW method showed higher fecal normal rate, lower water footprint, and slight improvement in egg quality.
Article
Engineering, Environmental
Rita E. Ampiaw, Muhammad Yaqub, Changyeon Woo, Wontae Lee
Summary: This study produced slightly acidic electrolyzed water through electrolysis and evaluated the effect of production parameters and feed water characteristics on its properties. Additionally, a predictive model was developed to optimize the process.
JOURNAL OF WATER PROCESS ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Xiaowei Sheng, Dengqun Shu, Yanjiao Li, Zhewen Zhan, Xingyun Yuan, Sanfeng Liu, Hongxiang Wu, San Bing, Yitian Zang
Summary: Results showed that a combination of SAEW and CS was more effective in maintaining internal egg quality during storage compared to individual SAEW or CS treatments.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Food Science & Technology
Weixuan Sun, Yuxue Zheng, Shiguo Chen, Jianle Chen, Huiling Zhang, Haitian Fang, Xingqian Ye, Jinhu Tian
Summary: This study reviewed the mechanisms of suspending casein micelles by ionic polysaccharides and discussed the effects of both ionic and non-ionic polysaccharides in the formation of acidified milk gel.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Xiuxiu Yin, Zhangjian Hu, Yuxue Zheng, Ziqi Chai, Xiangli Kong, Shiguo Chen, Xingqian Ye, Jinhu Tian
Summary: In this study, the multi-scale structural changes and digestibility of parboiled rice were systematically characterized and an in vivo postprandial blood glucose test was conducted. The results showed that parboiling had minimal effect on the side chain distribution, helical structure, and order of parboiled rice. The crystal type of rice starch changed after parboiling, resulting in a decrease in relative crystallinity. The in vivo study also demonstrated that parboiling significantly reduced the glycaemic index of rice. This work provides valuable insights into the parboiling conditions, structural changes, and digestibility of parboiled rice.
Article
Chemistry, Applied
Zhiqiang Hou, Luqin Luan, Xinxin Hu, Shiguo Chen, Xingqian Ye
Summary: This study investigated the effects of high pressure processing on the in vitro fermentation characteristics of cyanidin-3-glucoside-rhamngalacturonan-I pectin. The results showed that high pressure processing significantly decreased the pH value in the faecal fermentation liquid and promoted the production of short-chain fatty acids. In addition, it was found that high pressure processing increased the richness of intestinal flora and promoted the growth of potentially beneficial genera.
FOOD HYDROCOLLOIDS
(2023)
Article
Biotechnology & Applied Microbiology
Yue Zhang, Xinyu Liao, Jinsong Feng, Donghong Liu, Shiguo Chen, Tian Ding
Summary: Salmonella spp. is a major cause of foodborne outbreaks worldwide. This study found that Salmonella can enter a viable but nonculturable (VBNC) state in liquid egg products, and under certain conditions, can resuscitate. This has important implications for food safety and understanding the health risks associated with Salmonella.
Article
Biochemistry & Molecular Biology
Chaoyang Wei, Li Yao, Yu Zhang, Shuyi Qiu, Xiangyong Zeng, Shiguo Chen, Xingqian Ye
Summary: This study investigated the structure and effects of polysaccharide from peach gum (DPG2) on ameliorating DSS-induced acute colitis in mice. The results showed that DPG2 is a type of AG II ara-binogalactan with a coil-like structure. The intake of DPG2 effectively improved the phenotypes of colitis and the oxidative stress status of mice, as well as reduced inflammation. These findings suggest that peach gum polysaccharide has potential applications in the food industry as a functional component.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Multidisciplinary
Jiaxiong Wu, Chengxiao Yu, Sihuan Shen, Yanming Ren, Huan Cheng, Hang Xiao, Donghong Liu, Shiguo Chen, Xingqian Ye, Jianle Chen
Summary: Fermentation characteristics and structural properties of high rhamnogalacturonan I pectic polysaccharides (RGI) and free-radical degraded RGI (DRGI) were studied using a human fecal batch-fermentation model. The results showed that RGI degraded faster and produced more acetate and propionate than DRGI. Both RGI and DRGI promoted the growth of Bacteroides, Bifidobacterium, and Lactobacillus, but the composition and metabolic pathways of the microbiota differed between them. This study emphasized the importance of large molecular weight in the gut microbiota modulatory effect of RGI-type pectic polysaccharides.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Feifei Liu, Ying Chen, Jianle Chen, Enbo Xu, Haibo Pan, Shiguo Chen, Xingqian Ye, Huan Cheng
Summary: To improve the aroma quality of heat-sterilized bayberry juice, exogenous polyphenols were used to regulate flavor compounds. Through various analysis methods, 13 differential key aroma-active compounds were identified between fresh and heat-sterilized bayberry juice. Eight polyphenols were added, and the results showed that they could maintain the aroma profile of heat-sterilized bayberry juice closer to fresh juice and improve its odor preference, with resveratrol and daidzein being the most effective.
Article
Chemistry, Applied
Kai Ye, Chujing Fu, Sai Ma, Hengjun Du, Shiguo Chen, Donghong Liu, Gaoxing Ma, Hang Xiao
Summary: Edible mushroom polysaccharides, such as HMP, have been found to have health-promoting biofunctions. In this study, the digestion and fermentation characteristics of HMP in the gastrointestinal tract were investigated using a simulated model. The results showed that HMP was not easily digested and could reach the colon, where it was degraded by gut microorganisms and influenced the gut microbiota composition. HMP could be considered as a potential prebiotic candidate.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Ruge Lin, Yi Wang, Huan Cheng, Shiguo Chen, Xingqian Ye, Haibo Pan
Summary: Acid-catalyzed depolymerization is the most practical method for analyzing the subunit composition and polymerization degree of proanthocyanidins. However, the recognized method has some limitations, including the formation of anthocyanidins during purification process. In this study, grape seed extract was used instead of purified proanthocyanidins, and hydrophilic interaction chromatography and reverse-phase chromatography were employed for analysis. The established method showed higher accuracy and speed compared to the recognized method.
Article
Food Science & Technology
Lijuan Hou, Laiming Zhang, Chengxiao Yu, Jianle Chen, Xingqian Ye, Fuming Zhang, Robert J. Linhardt, Shiguo Chen, Haibo Pan
Summary: In this study, a novel one-pot coaxial electrospinning method was used to encapsulate curcumin in zein and Eudragit S100 fibers, forming zein-curcumin core-shell nanoparticles. The resulting structure provided double protection for curcumin and exhibited pH responsiveness and sustained release performance, making it suitable for sustainable and controllable intestine-targeted drug delivery.
Article
Biochemistry & Molecular Biology
Yuxiu Zhong, Xiuxiu Yin, Ying Yuan, Xiangli Kong, Shiguo Chen, Xingqian Ye, Jinhu Tian
Summary: This study investigated the effect of heat-moisture treatment (HMT) on the physiochemical properties and in vitro digestibility of corn starch. Different HMT conditions were applied and characterized for their impacts on various properties of corn starch. The results showed that HMT affected the pasting behavior, viscoelasticity, thermal properties, structure, morphology, and digestion of corn starch. The study also found that HMT could lead to the conversion of different starch fractions, potentially resulting in functional starches with improved health properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Yanming Ren, Dandan Yu, Jiaxiong Wu, Shuifang Mao, Pin Chen, Shiguo Chen, Qiang Gao, Xingqian Ye, Jinhu Tian
Summary: Different ratios of hesperetin (HT) were successfully grafted onto pectin molecules from basic water (PB) through free radical-induced reaction. The conjugates (PB-HT) were characterized by various analytical techniques, and the results showed successful grafting of HT onto pectin molecules, with PB-HT-0.5 having the highest HT content. Thermogravimetric analysis indicated that HT crystals exhibited good thermal stability and improved the thermal stability of the PB-HT conjugates. Furthermore, the PB-HT conjugates demonstrated good cytocompatibility and blood compatibility. This study presents a novel and efficient method for synthesizing hesperetin-grafted pectin conjugates with potential applications in functional foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Luqin Luan, Haibo Pan, Yihao Chen, Xingqian Ye, Zhiqiang Hou, Shiguo Chen
Summary: Rosa sterilis S. D. Shi, a new variety of R. roxburghii Tratt, has been found to have anti-inflammatory properties against intestinal inflammation. The study showed that the extract from its fruits can increase mucin expression, reduce the production of inflammatory factors, regulate gut microbiota composition, and promote the production of short-chain fatty acids. This suggests that the extract has great potential as a dietary supplement for preventing and relieving colitis and colitis-related diseases.
Article
Food Science & Technology
Jiabei Xia, Cenrong Zhang, Kai Zhu, Xingyu Mei, Huan Cheng, Shiguo Chen, Xingqian Ye, Jianle Chen
Summary: The starch and oligosaccharide components of Polygonatum rhizome were investigated using iodine-potassium iodide colorimetric detection and enzymatic hydrolysis. It was found that there was no starch in the rhizome, and fructo-oligosaccharides were the main component, accounting for approximately 28.95%. Oligosaccharides with degrees of polymerization above 10 were the most abundant components. This study provided new evidence and clarified the unknown carbohydrate components of Polygonatum rhizome, highlighting its functional value.
FOOD QUALITY AND SAFETY
(2023)
Article
Biochemistry & Molecular Biology
Chengxiao Yu, Yihao Chen, Shokouh Ahmadi, Dongmei Wu, Jiaxiong Wu, Tian Ding, Donghong Liu, Xingqian Ye, Shiguo Chen, Haibo Pan
Summary: In this study, the anti-colitis effects of goji berry leaf, mulberry leaf, and their fruits were compared. The results showed that goji berry leaf and goji berry had significant effects in reducing colitic symptoms and ameliorating tissue damage, while mulberry leaf did not. Goji berry also showed the best performance in inhibiting the overproduction of pro-inflammatory cytokines and improving damaged colonic barrier. Additionally, goji berry and goji berry leaf could restore gut microbiota dysbiosis and ameliorate inflammation.
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.
