Article
Nutrition & Dietetics
Zengguang Wang, Yixuan Zhang, Chengcheng Chen, Shichao Fan, Fangming Deng, Lingyan Zhao
Summary: In this study, bacteriocin-producing strains were screened from 2,000 plant-derived strains using the agar well diffusion method. The produced bacteriocin was purified and identified using Sephadex gel chromatography, RP-HPLC, and LC-MS/MS. The bacteriocin, named plantaricin W3-2, produced by L. plantarum W3-2, showed good thermal stability, pH stability, and broad-spectrum antimicrobial ability, making it a potential new food preservative.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Wonnop Visessanguan
Summary: This study evaluated the ZEA removal capacity of plant-derived lactic acid bacteria (LAB) and found that Lactobacillus plantarum BCC 47723 exhibited the highest removal efficiency. Physical and chemical treatments affected the bacterial cell structure and morphology, influencing the adsorption and removal of ZEA. The findings suggest that hydrophobicity is the main mechanism for ZEA removal by L. plantarum BCC 47723, and heat treatment can enhance its efficiency for ZEA reduction, making it a potential organic adsorbent for ZEA reduction in food and feedstuff.
Article
Biotechnology & Applied Microbiology
Gulsun Ozyurt, Leyla Uslu, Mustafa Durmus, Yetkin Sakarya, Turkan Uzlasir, Esmeray Kuley
Summary: Spirulina fermented by LAB is an innovative fermented product with bioactive properties, and fermentation has a significant impact on its nutritional components. Microencapsulation with different ratios of coating material resulted in changes in nutritional components, color, and morphological appearances of unfermented and fermented Spirulina. Microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Food Science & Technology
Maria Barbara Pisano, Maria Elisabetta Fadda, Silvia Viale, Maura Deplano, Federica Mereu, Marijana Blazic, Sofia Cosentino
Summary: This study evaluated six Lactococcus lactis and seven Lactiplantibacillus plantarum strains for their effectiveness in controlling the growth of Listeria monocytogenes in miniature fresh cheese. The results showed that five strains could be considered suitable candidates for use as protective cultures in fresh cheese manufacture, as they significantly reduced the pathogen counts.
Article
Food Science & Technology
Sang-Hyun Kim, Ji Hee Lee, Eun Hae Kim, Martin J. T. Reaney, Youn Young Shim, Mi Ja Chung
Summary: Lactic acid bacteria in Kimchi produce extracellular vesicles (ECVs) that can modulate immune responses, exert immunostimulatory effects, and prevent inflammatory responses. LmV and LcV have stronger immunostimulatory effects, and LcV can induce splenocyte proliferation and cytokine production. Furthermore, ECVs can attenuate the production of pro-inflammatory cytokines in LPS-stimulated cells, possibly by blocking signaling pathways.
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ghoson M. Daba, Faten A. Mostafa, Shireen A. A. Saleh, Waill A. Elkhateeb, Ghada Awad, Taisei Nomiyama, Takeshi Zendo, Asmaa Negm El-Dein
Summary: The Lactiplantibacillus plantarum strain GCNRC_GA15 isolated from Egyptian goat cheese showed broad antimicrobial activity with a bacteriocin (GA15) of proteineous nature. The bacteriocin GA15 exhibited heat and pH stability and its production could be increased significantly using a statistically optimized medium.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Jianlong Li, Kaidi Hu, Lu Hu, Xiaoyan Hou, Qin Li, Aiping Liu, Shujuan Chen, Xiaolin Ao, Xinjie Hu, Li He, Huaqiao Tang, Daomei Huang, Yong Yang, Likou Zou, Shuliang Liu
Summary: 3-PBA, a major degradation intermediate of pyrethroids, poses a severe threat to the ecosystem and human health due to its widespread existence in the environment. This study evaluated the adsorption capacity of L. plantarum RS20 towards 3-PBA and found that strain RS20 could be employed as a biological detoxification agent for humans and animals by eliminating 3-PBA from foods, feeds, and the digestive tract.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Applied
Shaofeng Yuan, Changjian Li, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao
Summary: This study investigated the degradation of organophosphorus pesticides by Lactobacillus plantarum and found that the degradation selectivity may be determined by the selective uptake of cells. Molecular docking results supported this hypothesis, showing that the binding energies between phosphate-binding protein and pesticides were negatively correlated with the degradation rate constants.
Article
Food Science & Technology
Lingying Meng, Xuemei Zhu, Yanfeng Tuo, Heping Zhang, Yue Li, Chao Xu, Guangqing Mu, Shujuan Jiang
Summary: The study showed that L.plantarum AHQ-14 and L.bulgaricus BD0390 exhibited good probiotic characteristics, such as high survival rates, strong adhesion capacity, low production of biogenic amines, and sensitivity to antibiotics.
Article
Food Science & Technology
Sining Li, Shanhu Tang, Ran Mo, Jinjin Li, Lamei Chen
Summary: The study investigated the effects of NaCl addition and fermentation with Lactobacillus sakei or Lactobacillus plantarum on proteolysis and protein oxidation in yak jerky. Increasing NaCl content led to a decline in proteolytic activity, peptide content, and free amino acid concentration. Jerky fermented with lactobacillus showed higher proteolysis profiles than the control, and Lactobacillus sakei fermentation resulted in the highest proteolysis. NaCl addition promoted protein carbonylation, sulfhydryl loss, and tryptophan fluorescence quenching. Fermentation with lactobacillus, especially Lactobacillus sakei, effectively reduced protein oxidation in salted jerky. The changes in protein bands observed in the electrophoretogram were attributed to the combined effects of NaCl curing and microbial fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Priscilia Y. Heredia-Castro, Ricardo Reyes-Diaz, Miguel Angel Rendon-Rosales, Lilia M. Beltran-Barrientos, Maria J. Torres-Llanez, Maria C. Estrada-Montoya, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: This study isolated and characterized bacteriocins produced by two Lactobacillus fermentum strains from artisanal Mexican Cocido cheese. One of the strains exhibited high antimicrobial activity against various indicator microorganisms, suggesting its potential application as a biopreservative in dairy products.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Microbiology
Da Hye Kim, Seul-Ah Kim, Na Gyeong Jo, Jae-Han Bae, Minh Tri Nguyen, Yu Mi Jo, Nam Soo Han
Summary: This study provides evidence that the Enterococcus faecium strain EFEL8600, isolated from Korean soy-meju, exhibits probiotic characteristics including inhibitory activity against Listeria monocytogenes, resilience in gastrointestinal conditions, antioxidant and anti-inflammatory activities, and protection of the intestinal barrier.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Jia Sha, Jiajia Song, Yechuan Huang, Yuhong Zhang, Hongwei Wang, Yu Zhang, Huayi Suo
Summary: This study investigated the inhibitory effect and mechanism of 12 LAB strains isolated from Chinese fermented foods on dipeptidyl peptidase-4 (DPP-4) using the Caco-2 cell model. The results showed that the inhibitory effect of cell-free extracts (CFEs) collected from each LAB strain on DPP-4 was higher than that of the cell-free excretory supernatants. The CFEs from Lactobacillus plantarum YE4 (YE4-CFE) exhibited the strongest DPP-4 inhibitory activity (24.33% inhibition). Furthermore, YE4-CFE altered the TNF and MAPK signaling pathways, and the high proportion of adenine, acetylcholine, and L-phenylalanine in YE4-CFE contributed to its inhibitory effect on DPP-4.
Article
Biotechnology & Applied Microbiology
Ross Vermeulen, Shelly Deane, Leon Dicks, Johann Rohwer, Anton Du Preez van Staden
Summary: Plantaricin 423 is produced by Lactobacillus plantarum 423 using the biosynthetic operon located on a plasmid. The regulation of class Ila bacteriocins seems to be linked to transition metal homeostasis in the host, as shown by the upregulation of plantaricin 423 in response to manganese privation. This metalloregulatory model may have implications for bacteriocin expression and gene transfer dynamics in a given microbiome.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Hamin Kim, Joanna Ivy Irorita Fugaban, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: This study aimed to select potential oral probiotic candidates by isolating and identifying beneficial strains from the oral cavity of healthy volunteers. The selected strains showed safety, antagonistic properties against certain bacteria, and high survival rates in different conditions. The identified strains, including Streptococcus salivarius and various Lactobacillus species, are considered promising oral cavity probiotic candidates.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Review
Microbiology
Gee-Hyeun Choi, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: It has been almost a century since the discovery of penicillin, and during this time, there has been great enthusiasm and abuse in the development and use of antibiotics. However, the emergence of antibiotic resistance has led to the realization that new types of antimicrobials are needed. Bacteriocins, produced by various types of bacteria and other organisms, have been explored as potential antimicrobials, particularly in the food industry. In recent decades, bacteriocins have shown promise as alternative therapies for treating antibiotic-resistant pathogens. They are highly selective antimicrobials with low cytotoxicity. The application of natural or bioengineered bacteriocins, along with synergistic combinations of bacteriocins and conventional antibiotics, may be the next step in combating drug-resistant pathogens. This overview focuses on the diversity of lactic acid bacteria and their bacteriocins, but also discusses examples from non-lactic acid bacteria, archaea, and eukaryotes. The therapeutic properties, bioengineering, and combined applications of bacteriocins with conventional antibiotics are evaluated for their potential in human and veterinary medicine.
CRITICAL REVIEWS IN MICROBIOLOGY
(2023)
Article
Microbiology
Jorge Enrique Vazquez Bucheli, Joanna Ivy Irorita Fugaban, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: Antibiotics have been a crucial discovery in medical microbiology, but the rise of antibiotic resistance poses a dangerous threat, driving the demand for new antimicrobials. Bacteriocins, as a type of antimicrobial peptides, can be a potential alternative to conventional antibiotics, especially in controlling resistant pathogens like VRE. The study suggests that bacteriocins show promise in inhibiting VRE strains and could be used as a novel approach to combat antibiotic-resistant infections.
Review
Food Science & Technology
Svetoslav Dimitrov Todorov, Igor Popov, Richard Weeks, Michael Leonidas Chikindas
Summary: This review critically revisits various research approaches for the application of beneficial organisms and bacteriocins in the food industry. Most studies propose potential applications of these microorganisms and bacteriocins as biopreservatives, but few have evaluated the possible adverse effects of bacteriocins.
Article
Microbiology
Svetoslav Dimitrov Todorov, Richard Weeks, Igor Popov, Bernadette Dora Gombossy de Melo Franco, Michael Leonidas Chikindas
Summary: This study focuses on two strains of lactic acid bacteria that produce bacteriocin-like inhibitor substances (BLIS) active against Candida albicans. The BLIS showed antimicrobial activity against both Listeria monocytogenes and C. albicans. It was found that the adsorption levels of BLIS to C. albicans were influenced by factors such as temperature, pH, and the presence of a contraceptive.
Editorial Material
Microbiology
Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Article
Biotechnology & Applied Microbiology
Svetoslav Dimitrov Todorov, Wilhelm Heinrich Holzapfel, John Robert Tagg
Summary: Bacterium strain ST182Gu, isolated from fresh guava fruit, was identified as Enterococcus casseliflavus. This study presents the first evidence of this species in guava. The strain was found to produce a bacteriocin with antimicrobial activity against various lactic acid bacteria, Streptococcus spp., Staphylococcus aureus, and different serotypes of Listeria spp.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Azka Ainun Nisaa, Chern-Ein Oon, Sasidharan Sreenivasan, Venugopal Balakrishnan, Deepa Rajendran, Jun-Jie Tan, Fatin Fazrina Roslan, Svetoslav Dimitrov Todorov, Woo-Sik Jeong, Feiyan Zhao, Nur Syafiqah Mohamad Nasir, Zakuan Zainy Deris, Heping Zhang, Yong-Ha Park, Guoxia Liu, Min-Tze Liong
Summary: We compared the microbiota profiles of breast milk from women with and without vaginal yeast infection during pregnancy. Breast milk from women with vaginal yeast infection exhibited higher alpha diversity across different taxonomic levels. The composition of breast milk from the two groups showed marginal differences at certain taxonomic levels. Our findings suggest that vaginal infection during pregnancy may affect breast milk composition, but it may not pose a threat to infant growth and development.
PREVENTIVE NUTRITION AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jeemin Ye, Joanna Ivy Irorita Fugaban, Clarizza May Dioso, Jorge Enrique Vazquez Bucheli, Gee-Hyeun Choi, Bobae Kim, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: This study aimed to select Bacillus strains with antimicrobial activity against Staphylococcus spp. for the formulation of pharmaceutical antimicrobial preparations. Through rep-PCR and 16s rRNA sequencing, Bacillus tequilensis ST1962CD and B. subtilis subsp. stercoris ST2056CD were identified as potential producers of antimicrobials. The evaluation of these strains showed their potential application as beneficial microbial cultures for the treatment of staphylococcal-associated infections.
FOODBORNE PATHOGENS AND DISEASE
(2023)
Article
Biotechnology & Applied Microbiology
Tais Fernanda Borgonovi, Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Sabrina Neves Casarotti, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov, Ana Lucia Barretto Penna
Summary: In this study, potentially probiotic LAB strains were evaluated for their antimicrobial compounds production, lactic acid and enzyme production, carbohydrate assimilation, and susceptibility to antibiotics. The fermentation of milk formulations produced with LAB strains was assessed for their inhibitory properties against List. monocytogenes and Staph. spp. The combination of Lb. plantarum ST8Sh and Lb. casei SJRP38 and fruit pulps showed potential in providing increased safety and shelf-life for fermented products.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Biochemistry & Molecular Biology
Luana Faria Silva, Tassila Nakata Sunakozawa, Diego Alves Monteiro, Tiago Casella, Ana Carolina Conti, Svetoslav Dimitrov Todorov, Ana Lucia Barretto Penna
Summary: Lactic acid bacteria play a crucial role in the technological, sensory, and safety aspects of dairy products. The evaluation of cheese-associated LAB strains revealed their diverse metabolic capabilities in terms of acid reduction, acid production, and organic compound production. These capabilities contribute to the desirable aroma, flavor, and safety of dairy products.
Article
Food Science & Technology
Boon-Kiat Lee, Pei Xu, Uma-Mageswary Mageswaran, Woo-Sik Jeong, Engku Ismail Engku-Husna, Kadir Muhammad-Nashriq, Svetoslav Dimitrov Todorov, Guoxia Liu, Yong-Ha Park, Siti Nurma Hanim Hadie, Min-Tze Liong
Summary: This study suggests that Limosilactobacillus fermentum USM 4189 (LF 4189) exhibits antioxidative properties and may prevent skin aging. Rats administered LF 4189 showed increased antioxidative activity, lipid peroxidation capacity, and skin elasticity compared to untreated aged rats. LF 4189 also prevented telomere length shortening and reduced the expression of antioxidative enzyme genes in old rats.
PREVENTIVE NUTRITION AND FOOD SCIENCE
(2023)
Article
Multidisciplinary Sciences
Ronaldo Rwubuzizi, Hamin Kim, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: The role of lactic acid bacteria (LAB) as probiotics in promoting human or veterinary health has attracted increasing interest. Screening approaches have been used to identify LAB strains that meet minimal requirements for safety and functionality, including natural antioxidant properties. In this study, several in vitro antioxidant assays were conducted to evaluate the antioxidant properties of different LAB strains, and some showed promising results that could potentially be applied as natural antioxidants in fermented food products.
Review
Toxicology
Alaleh Zoghi, Svetoslav Dimitrov Todorov, Kianoush Khosravi-Darani
Summary: Mycotoxins in feedstuffs can be transferred to food commodities of animal origin and consumed by humans, so effective alternatives are needed to reduce their impact. This article aims to provide information on the role of probiotics in reducing the toxic effects of mycotoxins on farming animals and present a summary of different strains of lactic acid bacteria or yeasts that can be used in the feed industry for reducing mycotoxicosis in mammals and poultry.
CRITICAL REVIEWS IN TOXICOLOGY
(2022)
Article
Microbiology
Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: This study evaluated the effects of bacteriocins produced by E. faecium on biofilm formation and pre-formed biofilms of L. monocytogenes and vancomycin-resistant E. faecium. Furthermore, the synergistic activities of these bacteriocins with conventional antibiotics were examined. The results showed that bacteriocins combined with antibiotics were more effective against vancomycin-resistant E. faecium.
MICROBIOLOGY RESEARCH
(2022)
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.
