Article
Dentistry, Oral Surgery & Medicine
C. S. Krishnan, K. M. Lyons, G. R. Tompkins, R. D. Cannon
Summary: This study investigated the stability and antimicrobial activity of ready-to-use neutral-pH electrolysised oxidizing water (EOW) during storage, as well as its efficacy against Candida albicans biofilms on denture resin. The results showed that the ready-to-use neutral EOW remained stable after five months of storage and effectively reduced the metabolic activity of C. albicans biofilms. This suggests its potential use as a denture disinfectant.
JOURNAL OF DENTISTRY
(2023)
Article
Food Science & Technology
Pankaj Koirala, Nilesh Prakash Nirmal, Weerapong Woraprayote, Wonnop Visessanguan, Yash Bhandari, Nurul Ulfah Karim, Mahmud Ab Rashid Nor-Khaizura, Furkan Turker Saricaoglu
Summary: Seafood is a valuable market product known for its nutrition and digestible protein, but it is susceptible to deterioration and oxidation. Various strategies, including nanotechnology, have been used to extend the shelf life of seafood products. This review discusses the use of nanotechnology in edible films and coatings, summarizing the quality changes in seafood products, the biopolymers used, and the nanotechnology approaches. It also examines the effects of nano-engineered edible films and coatings on the antioxidant and antimicrobial control, as well as safety, regulatory issues, and future prospects.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Chemistry, Applied
Leandro Presenza, Bianca Ferraz Teixeira, Juliana Antunes Galvao, Thais Maria Ferreira de Souza Vieira
Summary: New approaches using plant-derived bioactive compounds instead of synthetic preservatives are being explored to reduce the use of preservatives in food preservation, especially for highly perishable foods like fish products. This review examines relevant data on procurement, application, and research trends in investigating the potential effects of plant-derived bioactive compounds on extending the shelf life of fish products. The findings show that different extraction and application methods of bioactive plant compounds can result in various effects, such as reducing lipid oxidation, antimicrobial properties, and maintaining sensory characteristics, which benefit shelf life extension. Overall, plant-derived bioactive compounds offer an alternative for preserving fish products, and optimizing the composition of these compounds can enhance technical efficiency and industrial viability.
Review
Food Science & Technology
Md. Ashraf Hussain, Tofael Ahmed Sumon, Sabuj Kanti Mazumder, Mir Mohammad Ali, Won Je Jang, Muyassar Hamid Abualreesh, S. M. Sharifuzzaman, Christopher Lyon Brown, Hyun-Tai Lee, Eun-Woo Lee, Md. Tawheed Hasan
Summary: Meeting consumer demands for fresh and safely processed fisheries products free of chemical preservatives is a challenge for the aqua-food industry. Natural preservatives like chitosan and essential oils have antimicrobial and antioxidant properties that can extend shelf-life and maintain quality of fish and seafood products. This study highlights recent developments and effective use of natural preservatives in the aqua-food industry, while addressing the harmful impacts of chemical preservatives and noting research gaps in Southeast Asian countries.
Article
Food Science & Technology
Marzieh Moosavi-Nasab, Sara Khoshnoudi-Nia
Summary: This study established a fuzzy model combining knowledge- and data-driven approaches to define a quality deterioration index for various seafood products during cold storage. Shelf-life of rainbow trout, Japanese threadfin bream, and white shrimp samples were estimated based on traditional methods and data-driven fuzzy approach. The FQDI provided a comprehensive index for evaluating seafood shelf-life, and can be used as a quick and nondestructive method to predict seafood freshness.
FOOD QUALITY AND SAFETY
(2021)
Article
Food Science & Technology
Donato Magista, Giuseppe Cozzi, Lucia Gambacorta, Antonio F. Logrieco, Michele Solfrizzo, Giancarlo Perrone
Summary: The study found that electrolysed oxidising water (EOW) can effectively substitute fungicides to reduce contamination of black Aspergilli and OTA in grapes.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Yun He, Xue Zhao, Lin Chen, Lin Zhao, Hongshun Yang
Summary: This study compared the antibacterial effect and inactivation mechanism of electrolysed water (EW) generated by the addition of NaHCO3 before and after electrolysis against Listeria innocua in broth and on shrimp. Adding NaHCO3 before electrolysis enhanced antibacterial activity, with different mechanisms observed in shrimp compared to broth.
Article
Chemistry, Applied
Yeyen Laorenza, Nathdanai Harnkarnsujarit
Summary: Blown-film extrusion produced biodegradable PBAT/PLA blend films compounded with carvacrol, citral, and alpha-terpineol essential oils for food packaging. Interaction between PBAT/PLA and EOs affected microstructures and barrier properties, leading to improved seafood preservation qualities..setViewport(IPadLandscape)
Review
Food Science & Technology
Coral Barcenilla, Avelino Alvarez-Ordonez, Mercedes Lopez, Ole Alvseike, Miguel Prieto
Summary: This review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
Article
Biochemistry & Molecular Biology
Rong Lin, Shasha Cheng, Mingqian Tan
Summary: Carbon dots prepared from onion exhibited excellent antibacterial activity and preservation effect, making them a potential bacteriostatic agent for aquatic products.
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.
Review
Food Science & Technology
Tae-Kyung Kim, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi
Summary: In response to increasing consumer concerns over high sodium intake, food industries are considering reducing the use of sodium in food products. While complete removal of salt from meat products is difficult, various technologies such as salt substitutes and processing methods like hot-boning and high pressure can be used to lower salt content effectively.
Review
Dentistry, Oral Surgery & Medicine
Chitra S. Krishnan, Geoffrey R. Tompkins, Karl M. Lyons, Richard D. Cannon
Summary: This scoping review maps the evidence of electrolysed oxidising water (EOW) as a biocide for dental applications in older people and highlights the research gaps. The review concludes that neutral-pH EOW is effective as an antimicrobial agent in oral healthcare, but further research is needed to establish its suitability for long-term use, storage conditions, and its cost-effectiveness.
Article
Multidisciplinary Sciences
Paulo A. Da Costa Filho, Daniel Andrey, Bjorn Eriksen, Rafael P. Peixoto, Benoit M. Carreres, Mark E. Ambuehl, Josep B. Descarrega, Stephane Dubascoux, Pascal Zbinden, Alexandre Panchaud, Eric Poitevin
Summary: Microplastics have drawn public interest due to global plastic pollution, and studies have shown their presence throughout the food chain. The lack of information on microplastic contamination in dairy products is mainly due to a lack of robust analytical methods, but a new methodology using micro-Raman technology has been developed to accurately quantify microplastics in milk-based products. This study revealed the presence of small-sized microplastics in raw milk and some processed commercial cow's milk products for the first time.
SCIENTIFIC REPORTS
(2021)
Review
Environmental Sciences
Israel Ruiz-Salmon, Jara Laso, Maria Margallo, Pedro Villanueva-Rey, Eduardo Rodriguez, Paula Quinteiro, Ana Claudia Dias, Cheila Almeida, Maria Leonor Nunes, Antonio Marques, Antonio Cortes, Maria Teresa Moreira, Gumersindo Feijoo, Philippe Loubet, Guido Sonnemann, Andrew P. Morse, Ronan Cooney, Eoghan Clifford, Leticia Regueiro, Diego Mendez, Clementine Anglada, Christelle Noirot, Neil Rowan, Ian Vazquez-Rowe, Ruben Aldaco
Summary: LCA is increasingly important in the seafood sector, with a focus on developing specific indicators for fish-related activities, target species and their geographical origin, knowledge and technology transfer, and implementing key recommendations to improve accuracy of LCA models. Challenges faced by the seafood sector, such as wastewater treatment, ghost fishing, and climate change, can be addressed by advocating support for the water-energy-food nexus to minimize environmental negativities and foster successful synergies.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Chemistry, Analytical
Yan Li, Pavel N. Nesterenko, Roger Stanley, Brett Paull, Mirek Macka
ANALYTICA CHIMICA ACTA
(2018)
Article
Biotechnology & Applied Microbiology
Laura Rood, Anthony Koutoulis, John P. Bowman, David Evan Evans, Roger A. Stanley, Mandeep Kaur
Article
Food Science & Technology
Olumide A. Odeyemi, Christopher M. Burke, Christopher J. S. Bolch, Roger Stanley
FOOD RESEARCH INTERNATIONAL
(2018)
Article
Food Science & Technology
Tamsyn Stanborough, Narelle Fegan, Shane M. Powell, Tanoj Singh, Mark Tamplin, P. Scott Chandry
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2018)
Review
Food Science & Technology
Olumide A. Odeyemi, Christopher M. Burke, Christopher C. J. Bolch, Roger Stanley
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2018)
Article
Food Science & Technology
Lan T. T. Bui, Ross A. Coad, Roger A. Stanley
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Biochemical Research Methods
Yan Li, Pavel N. Nesterenko, Roger Stanley, Brett Paull, Mirek Macka
JOURNAL OF CHROMATOGRAPHY A
(2018)
Review
Engineering, Manufacturing
Indika Fernando, Jiangang Fei, Roger Stanley, Hossein Enshaei
PACKAGING TECHNOLOGY AND SCIENCE
(2018)
Article
Biochemical Research Methods
Kaniz Mohsina, Mandeep Kaur, John P. Bowman, Shane Powell, Mark L. Tamplin
JOURNAL OF MICROBIOLOGICAL METHODS
(2020)
Article
Biology
Laurence J. Clarke, Penelope J. Jones, Hans Ammitzboll, Leon A. Barmuta, Martin F. Breed, Anthony Chariton, Michael Charleston, Vongai Dakwa, Fera Dewi, Rajaraman Eri, Nicholas M. Fountain-Jones, Jules Freeman, Dave Kendal, Rebecca McDougal, Eric J. Raes, Swan Li San Sow, Timothy Staples, Brodie Sutcliffe, Ravichandra Vemuri, Laura S. Weyrich, Emily J. Flies
Article
Biotechnology & Applied Microbiology
Kaniz Mohsina, David A. Ratkowsky, John P. Bowman, Shane Powell, Mandeep Kaur, Mark L. Tamplin
Article
Food Science & Technology
Olumide A. Odeyemi, D. Sylvain Dabade, Muhamad Amin, Fera Dewi, Khor Waiho, Nor Azman Kasan
Summary: This article emphasizes the impact of factors such as development stages, culture environment, diet composition, and storage temperature on the microbial communities present in prawn and shrimp. The use of biofloc technology and neutral electrolyzed oxidizing water can help reduce the microbial load in seafood, preserving its quality and shelf-life.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Review
Soil Science
Shane M. Powell, John E. McPhee, Geoff Dean, Sue Hinton, Leigh A. Sparrow, Calum R. Wilson, Robert S. Tegg
Article
Microbiology
Tamsyn Stanborough, Randy Suryadinata, Narelle Fegan, Shane M. Powell, Mark Tamplin, Stewart D. Nuttall, P. Scott Chandry
FEMS MICROBIOLOGY LETTERS
(2018)
Article
Microbiology
Tamsyn Stanborough, Narelle Fegan, Shane M. Powell, Mark Tamplin, P. Scott Chandry
FEMS MICROBIOLOGY LETTERS
(2018)