Article
Food Science & Technology
Jiewen Guan, Alison Lacombe, Juming Tang, David F. Bridges, Shyam Sablani, Bhargavi Rane, Vivian C. H. Wu
Summary: This study examined the behavior of pathogenic and surrogate bacteria on carrots subjected to gaseous chlorine dioxide, finding that the Weibull model provided a better fit for the data compared to the first-order model. High ClO2 inputs resulted in shorter times for achieving 3-log reductions for surrogate and pathogenic bacteria, while low inputs required longer treatment times.
Article
Multidisciplinary Sciences
Xiaomei Shu, Manavi Singh, Naga Bhushana Rao Karampudi, David F. Bridges, Ai Kitazumi, Vivian C. H. Wu, Benildo G. De los Reyes
Summary: This study demonstrates the effectiveness of ozone in inhibiting Gram-negative Escherichia coli and Gram-positive Listeria monocytogenes contamination, which is likely attributed to the different responses of bacteria due to their distinct membrane and cytoplasmic structure and components.
Article
Food Science & Technology
Xinyao Wei, Tushar Verma, Sibel Irmak, Jeyamkondan Subbiah
Summary: The study found that diluting and column chromatography purification of aflatoxin solutions treated with urease at pH 4 can better degrade the aflatoxin, reduce color and acidity changes, and have a good degradation effect on ochratoxin.
Article
Food Science & Technology
Eungyeong Kim, Jee-Hoon Ryu, Hoikyung Kim
Summary: The purpose of this study was to use chlorine dioxide (ClO2) gas to inactivate Salmonella Newport on blueberries and observe quality changes of blueberries as affected by the treatment. The ClO2 gas effectively reduced S. Newport on blueberries without significant changes in their color and hardness.
Article
Biotechnology & Applied Microbiology
Jihwan Lim, Eungyung Kim, Yeseul Shin, Jee-hoon Ryu, Hoikyung Kim
Summary: The study successfully inactivated Salmonella on almonds using chlorine dioxide gas treatment, with no microbial survival observed during storage.
Article
Biotechnology & Applied Microbiology
Hyeon Woo Park, Guoying Chen, Cheng-An Hwang, Lihan Huang
Summary: This study aimed to investigate the effect of water activity on the inactivation of Listeria monocytogenes using gaseous chlorine dioxide. The results showed that the antimicrobial effect of chlorine dioxide decreases as water activity levels and chlorine dioxide concentrations decrease. The modified Chick model was found to be more suitable for describing the inactivation of L. monocytogenes and could be used to design treatment processes for inactivating L. monocytogenes in low-moisture foods.
Article
Environmental Sciences
Maria Belia Contreras-Soto, Jose Andres Medrano-Felix, Benigno Valdez-Torres, Cristobal Chaidez, Nohelia Castro-del Campo
Summary: The study found that chlorine dioxide was the most effective disinfectant against Salmonella and Listeria during postharvest management of mango, being 34 times faster in bacterial reduction compared to sodium hypochlorite. Bacterial transfer was higher from water to fruit than vice versa, highlighting the need for improved cleaning and disinfection practices to ensure the safety of mangoes.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH
(2021)
Review
Engineering, Environmental
Meng-Yuan Xu, Yi-Li Lin, Tian-Yang Zhang, Chen-Yan Hu, Yu-Lin Tang, Jing Deng, Bin Xu
Summary: This article provides an updated overview of the applications of chlorine dioxide in water treatment, including its oxidation processes, methods to control by-products, and its reactions with micropollutants. The potential for combining chlorine dioxide with other substances is also discussed.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Polymer Science
Anfisa Kazberova, Roman Solovov, Verbina Orlichenia
Summary: Currently, developing disinfectant materials is crucial and our reusable fabric made of modified cellulose can be used as a disinfectant. Our work presents data on the chlorine dioxide generation process when treating the fabric with a sodium chlorite alcohol solution for the first time. We propose a method of applying NaClO2 onto the fabric using an aerosol generator. These materials have the potential to be used as disinfectants in various industries.
Article
Chemistry, Applied
Wei Luo, Jie Tang, Beibei Wang, Di Wu, Jinqiu Wang, Lei Cheng, Fang Geng
Summary: This chapter presents a systematic study on the inhibitory effect of chlorine dioxide treatment alone and in combination with ultrasound treatment on Salmonella, as well as the physiological metabolic processes within the treated cells. The results show that low-power ultrasound significantly enhances the effectiveness of low concentrations of chlorine dioxide in inhibiting Salmonella, improves the damage to cell membrane structure and function, and disrupts intracellular substance and energy metabolism. This study provides a theoretical basis and methodological guidance for cleaner production in the food industry.
Review
Food Science & Technology
Surabhi Wason, Tushar Verma, Jeyamkondan Subbiah
Summary: This review discusses the contamination and inactivation mechanisms of pathogenic microorganisms in low-moisture foods, as well as highlighting the importance and use of thermal and nonthermal technologies. It emphasizes the advantage of gas technologies for microbial inactivation in low-moisture foods.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Alison Lacombe, Vivian C. H. Wu
Summary: This study examined the effect of post-treatment water rinsing on the antimicrobial efficacy of sequential treatments of NaOCl and ClO2 against various bacteria in frozen blueberries. The results showed that the combination treatment of NaOCl and ClO2 had a greater microbial reduction compared to the control, and post-treatment rinsing did not significantly impact the log reduction of bacteria. Post-treatment freezing doubled the antimicrobial effect in Salmonella and STEC.
Article
Agronomy
Ganyu Gu, Bin Zhou, Gabriella Mendes-Oliveira, Marina Redding, Yaguang Luo, Patricia Millner, Xiangwu Nou
Summary: This study investigated the effects of three different sanitizers on the shift of Salmonella and indigenous microbiota on diced tomato, as well as during post-wash cold storage. The results showed that washing with all tested sanitizers, especially PS90, significantly reduced Salmonella and MAB populations on the inoculated diced tomatoes. The application of sanitizers also prevented Salmonella cross-contamination on uninoculated samples and inhibited the proliferation of dominant bacteria during storage.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Engineering, Environmental
Jingang Yang, Liguo Song, Yuhang Wei, Hao Sui, Chengqi Deng, Bohao Zhang, Kaixuan Lu, Minyi Xu, Zhitao Han, Xinxiang Pan
Summary: This paper proposes a promising technology for removing NOx from ship exhaust using hydrodynamic cavitation and chlorine dioxide. The experiments studied the influencing factors and established optimal conditions for denitration. The results showed high efficiency in removing NO and NOx using this technology.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Somayeh Bahrami, Mehdi Zarei, Karen Liljebjelke
Summary: The study showed that sublethal chlorine concentrations increased the engulfment of Salmonella cells by Acanthamoeba trophozoites, as well as prolonged the intracystic survival time of chlorine-stressed cells.
Article
Chemistry, Applied
Tiantian Yuan, Fayin Ye, Ting Chen, Mengsa Li, Guohua Zhao
Summary: Winter squash and pumpkin cultivars in China were studied for their starch properties, revealing differences in morphology, crystalline structure, molecular weight, gelatinization temperature, and viscosity. Miben starch showed higher values compared to Heili starch.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Zhenjiang Zhou, Fayin Ye, Lin Lei, Siyuan Zhou, Guohua Zhao
Summary: This article provides an updated overview of the evidence, factors, and possible mechanisms of the impacts of soluble dietary fibre (SDF) on starch digestibility. The relationship between SDF and starch digestibility is found to be dependent on the nature of SDF and starch. The mechanisms by which SDF affects starch digestibility include modifying the structure of starch or food, increasing the viscosity of intestinal contents, decreasing the activities of amylolytic enzymes, and regulating the levels of hormones or other metabolites related to starch digestion. Future efforts should focus on gaining a full understanding of the underlying mechanism and obtaining valuable data for designing healthy foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Johanna M. S. Lemons, LinShu Liu
Summary: Understanding the impact of diet on gut microbiota and its effect on human health is crucial for future personalized nutrition and healthcare.
Article
Food Science & Technology
Zixuan Zhao, Jian Ming, Guohua Zhao, Lin Lei
Summary: Particle sizes have an impact on the physicochemical and nutritional properties of highland barley flour, and sand roasting process can increase starch digestibility while decreasing the production of total short-chain fatty acids.
Review
Chemistry, Applied
Zhen Wu, Hong Li, Xiaowan Zhao, Fayin Ye, Guohua Zhao
Summary: This article reviews the preparative approaches, self-aggregation mechanisms, and food applications of hydrophobically modified polysaccharides (HMP). It discusses the methods used to prepare HMP from various polysaccharides and their tendency to form self-aggregates. The article also explores different types of self-aggregates and their utility in food applications, such as targeted-delivery, controlled-release, stabilization of bioactive compounds, emulsion stabilization, and antimicrobial films.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Lili Zhu, Taihua Mu, Mengmei Ma, Hongnan Sun, Guohua Zhao
Summary: The effects of lactic acid bacteria and bifidobacteria on fermented sweet potato residues were investigated. The fermentation process increased nutritional composition, antioxidant activity, and stability, while decreasing anti-nutritional compounds. Additionally, the fermented residues exhibited different flavors compared to the original residues.
Article
Food Science & Technology
Qiaoran Zheng, Pingping Gao, Tingting Liu, Xiaoxv Gao, Wenfeng Li, Guohua Zhao
Summary: This study compared the effects of hot air drying, microwave pretreatment combined with drying, ultrasound pretreatment combined with drying, and vacuum freeze drying on the quality of Boletus aereus slices. It was found that vacuum freeze drying was the best way to preserve color and volatiles of the slices. Different drying methods had various impacts on amino acids and phenolic compounds in the mushrooms.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jianming Tao, Lijun Liu, Qian Ma, Ka Ying Ma, Zhen-Yu Chen, Fayin Ye, Lin Lei, Guohua Zhao
Summary: Gamma-oryzanol has been found to have potential as a functional antioxidant in foods, although its ability to combat lipid oxidation is not as effective as butylated hydroxytoluene (BHT). This study demonstrated that gamma-oryzanol can inhibit oxygen consumption and prevent the decrease of polyunsaturated fatty acids in heated canola oil, especially at lower cooking temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yuan Tian, Qinghui Song, Zhenjun Liu, Fayin Ye, Yun Zhou, Guohua Zhao
Summary: The rheological properties of water-ethanol hybrid pectin gels were studied in this work, revealing that ethanol concentration significantly affects gel strength and aroma retention.
Review
Chemistry, Applied
Yingfeng Zhang, Qinghui Song, Yuan Tian, Guohua Zhao, Yun Zhou
Summary: This review summarizes recent progress on biomacromolecule-based alcogels, including synthesis strategies, characteristic features, and applications. Despite evolving understanding of alcogels, challenges remain in elucidating the sol-gel transition alcohol's complex solvent chemistry and structure formation.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Environmental
Yi Hu, Xianglong Zhou, Changying Hu, Wenwen Yu
Summary: This study investigates the effect of different commercial disposable lunchboxes on the sensory properties of freshly cooked rice during heat preservation. It analyzes the discrepancy of volatile aromatic substances and identifies the mechanisms behind the variations of different lunchboxes on the aromatic properties of rice. The results show that aroma is significantly correlated with acceptability, and moisture absorption plays an important role in affecting the aromatic characteristics of the packaged rice. Different lunchboxes also have different effects on the production of volatile flavor substances.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Food Science & Technology
Jun-Jie Ma, Zhi-Wei Wang, Jing Xu, Chang-Ying Hu, Tian-Cheng Qiu, Zhan-Yan Huang
Summary: An ultra-high-performance liquid chromatography-tandem mass spectrometry method was used to evaluate the migration levels of primary aromatic amines (PAAs) in 147 laminated food bags on the market. Results showed that 3% of the bags were non-compliant. The main migrating substances were found to be 4,4' -methylenedianiline (4,4' -MDA), 2,4' -methylenedianiline (2,4' -MDA) and 2,2' -methylenedianiline (2,2' -MDA) (MDAs), with 2,2' -MDA being the main contributor to the excess of total migration of PAAs. Autoclaving increased the migration of 4,4' -MDA and 2,4' -MDA to food simulants, while Co-60-gamma irradiation resulted in a significant decrease in the migration of MDAs. The study suggests that irradiation and high-pressure processing are relatively safe methods in terms of PAAs migration.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Yuting Zheng, Yujie Wang, Meiling Dan, Yanping Li, Guohua Zhao, Damao Wang
Summary: This study successfully cloned and expressed the PL6 alginate lyase gene alyrm1 from Rubrivirga marina. The recombinant AlyRm1 showed good activity and stability at 30 degrees C and pH 10.0, and it could preferentially degrade into AOSs with DP 2-5 and monosaccharides, suggesting its potential applications.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
LinShu Liu, Adrienne B. Narrowe, Jenni A. Firrman, Karley K. Mahalak, Jamshed T. Bobokalonov, Johanna M. S. Lemons, Kyle Bittinger, Scott Daniel, Ceylan Tanes, Lisa Mattei, Elliot S. Friedman, Jason W. Soares, Masuko Kobori, Wei-Bin Zeng, Peggy M. Tomasula
Summary: In this study, we examined the changes in the gut metabolome in response to the administration of Laticaseibacillus rhamnosus strain GG (LGG). The probiotics were added to the ascending colon region of a human intestinal microbial ecosystem simulator. The results showed that the changes in microbial community composition were associated with changes in metabolic output, revealing sequential amino acid metabolic pathways along the colonic tract.
Article
Biochemistry & Molecular Biology
LinShu Liu, Karley K. Mahalak, Jamshed T. Bobokalonov, Adrienne B. Narrowe, Jenni Firrman, Johanna M. S. Lemons, Kyle Bittinger, Weiming Hu, Steven M. Jones, Ahmed M. Moustafa
Summary: The study investigated the impact of ivermectin on the gut microbial structure in healthy adults. It found that ivermectin only caused minor and temporary changes in the gut microbial community in terms of composition and metabolite production. Additionally, soluble fiber was found to protect the gut microbiota from the effects of ivermectin.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(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.
