Article
Engineering, Chemical
Aricia Possas, Fernando Perez-Rodriguez, Fatih Tarlak, Rosa Maria Garcia-Gimeno
Summary: This study evaluated the efficacy of electrolyzed water (EW) in inactivating Listeria monocytogenes on stainless steel surfaces. The results showed that slightly acidic EW (SAEW) had higher bactericidal effects than neutral EW (NEW) due to a synergistic effect of acidic pH, higher oxidation-reduction potential, and effective chlorine form. Survival data was modeled using the Weibull model, producing suitable survival models for optimizing EW as a sanitizer in the food industry.
JOURNAL OF FOOD ENGINEERING
(2021)
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
Fan Wang, Yan-Ning Lin, Yu Xu, Yong-Bing Ba, Zhao-Huan Zhang, Li Zhao, Wing Lam, Fu-Lan Guan, Yong Zhao, Chang-Hua Xu
Summary: In this study, the molecular sterilization mechanism of acidic electrolyzed water (AEW) on Gram-positive and Gram-negative bacteria was demonstrated using various techniques. AEW mainly induced oligopeptide destruction in bacterial cell wall, forming holes and increasing cell membrane permeability. This allowed AEW to invade the cell and demolish nucleic acids and other bioactive substances, ultimately leading to cell death. The developed methodology could be a powerful tool for understanding cell response mechanisms to environmental stimuli.
Article
Chemistry, Applied
Erdal Yabalak, Elif Ayse Erdogan Eliuz
Summary: The hydrochar of waste walnut shells (WSH) showed potential in inhibiting the growth of Klebsiella pneumoniae, Staphylococcus aureus, Candida albicans, and Candida parapsilosis. The study found that the inhibition was the highest for C. parapsilosis and the lowest for C. albicans. After exposure to WSH, there was an increase in leakage of proteins, DNA, and potassium ions from the microorganisms.
Review
Engineering, Environmental
Rita E. Ampiaw, Muhammad Yaqub, Wontae Lee
Summary: Electrolyzed water, produced through electrolysis of an acid or salt, is a sustainable and environmentally friendly disinfectant popular for its applications in health, agriculture, and food sectors. Factors influencing its production and efficiency include water and electrolyte properties, electrode material, current, storage, and application factors. By summarizing literature from 2000 to 2020, this study provides insights for optimizing the electrolyzed water production process and addressing challenges faced by existing systems through new perspectives in future studies.
JOURNAL OF WATER PROCESS ENGINEERING
(2021)
Article
Fisheries
Hu Yang, Jia Li, Huizhong Xu, Chunfeng Peng, Jun Cui, Shengbiao Hu, Liqiu Xia, Youming Zhang
Summary: This study investigated the antioomycete effect, mechanism, and application of acidic electrolytic water (AEW) on Saprolegnia. The results showed that AEW had an antioomycete effect on both Saprolegnia mycelium and spores. AEW mainly affected the normal physiological function of mycelium by destroying the cell membrane structure and causing content leakage. AEW has potential application to prevent and control saprolegniasis in the aquaculture industry.
AQUACULTURE INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Abiodun D. Ogunniyi, Catherine E. Dandie, Gianluca Brunetti, Barbara Drigo, Samuel Aleer, Barbara Hall, Sergio Ferro, Permal Deo, Henrietta Venter, Baden Myers, Erica Donner, Enzo Lombi
Summary: Pre-harvest sanitization of irrigation water using neutral electrolyzed oxidizing water (EOW) showed effective reduction of bacterial contamination on lettuce and spinach leaves, making it a viable alternative to chemical-based sanitizers for pre-harvest disinfection of minimally processed vegetables.
Article
Biotechnology & Applied Microbiology
Abiodun D. Ogunniyi, Sangay Tenzin, Sergio Ferro, Henrietta Venter, Hongfei Pi, Tony Amorico, Permal Deo, Darren J. Trott
Summary: This study compared the efficacy of pH-neutral electrolyzed oxidizing water with peroxyacetic acid-based sanitizer in reducing microbial load on post-harvest baby spinach leaves and found that ECAS at 50 ppm and 85 ppm significantly reduced bacterial load similar to 50 ppm of Ecolab Tsunami 100, with no obvious detrimental effects on plant leaf appearance.
Article
Food Science & Technology
Da-Young Jee, Jae-Won Ha
Summary: The study showed that the combination of TNEW and UVA light had a significant synergistic antimicrobial effect on E. coli, Salmonella, and Listeria, resulting in reductions in bacterial populations through mechanisms such as intracellular reactive oxygen species generation and bacterial cell membrane damage. These findings demonstrate the potential for enhancing microbiological safety of food contact surfaces during food processing.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Lin Zhao, Shubo Li, Hongshun Yang
Summary: Electrolyzed water is a promising sterilization agent in the food industry, with strong broad-spectrum bactericidal efficiency, but its exact antimicrobial mechanisms are yet to be determined, limiting its widespread application. Recent studies focus on exploring the germicidal effects and antimicrobial mechanisms of electrolyzed water on microorganisms, as well as discussing the enhancement of food safety and quality through the combination of other technologies.
CURRENT OPINION IN FOOD SCIENCE
(2021)
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)
Review
Microbiology
Kannappan Arunachalam, Ganesh Prasath Krishnan, Sathya Sethuraman, Sybiya Vasantha Packiavathy Issac Abraham, Swetha Thirukannamangai Krishnan, Aakanksha Venkateswar, Jagadeesan Arunkumar, Chunlei Shi, Davoodbasha MubarakAli
Summary: Biofilms enable pathogenic bacteria to survive in unfavorable environments. The presence of biofilm-forming pathogens in the food industry can cause rapid food spoilage and recurrent infections in humans, raising serious health concerns. The use of chemical disinfectants in the food industry to prevent biofilm formation is questionable due to the ability of biofilm-forming bacterial pathogens to tolerate disinfection procedures. Nanotechnology and underutilized bioactives offer promising strategies to enhance the inhibition and eradication of foodborne bacterial biofilms. This literature review aims to provide a comprehensive analysis of the current methods in nanotechnology used for natural products delivery and discuss different promising strategies employed to combat biofilm formation.
Article
Food Science & Technology
Winatta Sakdasri, Panisara Arnutpongchai, Supasuta Phonsavat, Eakarach Bumrungthaichaichan, Ruengwit Sawangkeaw
Summary: This study investigated the effects of temperature, pressure, and extraction time on the extraction yield of polysaccharides, beta-glucan, and phenolic compounds from gray oyster mushrooms. Optimal conditions were determined to maximize the extraction yield, with temperature having the most significant impact. The extracts also showed antioxidant activity in vitro.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jin-Young Han, Sang-Hyun Park, Dong-Hyun Kang
Summary: The study evaluated the decontamination effect and inactivation mechanism of plasma bubble-activated water (PBAW) treatment against foodborne pathogens. It found that PBAW effectively reduced the levels of pathogens on tomatoes and in wash water, and achieved this through oxidizing the cell membrane and causing a loss of membrane integrity using reactive species dissolved in PBAW.
Article
Chemistry, Physical
Amellia Dwi Rizkyana, Truc Cong Ho, Vikash Chandra Roy, Jin-Seok Park, Anley Teferra Kiddane, Gun-Do Kim, Byung-Soo Chun
Summary: The study found that polysaccharides extracted from oyster mushrooms using subcritical water at 180 degrees Celsius yielded the highest recovery rate and exhibited better anticoagulant activity after sulfation. Sulfated polysaccharides significantly improved clot formation inhibition activity and showed low cytotoxicity, suggesting their potential as an alternative for anticoagulant therapy.
JOURNAL OF SUPERCRITICAL FLUIDS
(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.
