Article
Food Science & Technology
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato, Corrado Rizzi
Summary: Debittered trub can be a suitable ingredient in fortified fresh pasta formulation with up to 10% substitution level without compromising the quality and sensory characteristics of the final product.
Article
Food Science & Technology
Vanja Seregelj, Dubravka Skrobot, Jovana Kojic, Lato Pezo, Olja Sovljanski, Vesna Tumbas Saponjac, Jelena Vulic, Alyssa Hidalgo, Andrea Brandolini, Jasna Canadanovic-Brunet, Gordana Cetkovic
Summary: This study investigated the quality of durum wheat pasta enriched with carrot waste encapsulates and determined consumer preferences for this type of product. The results showed that replacement of semolina with the encapsulates led to changes in nutritional quality, as well as color and texture, but these changes were acceptable. The study suggests that carrot waste can be a promising material for producing high-quality pasta.
Article
Food Science & Technology
Ana Ramalho Ribeiro, Goreti Botelho, Ana Gaspar, Rui Costa
Summary: The study found that enriching durum wheat pasta with 1% of seaweed powder during storage effectively increased its nutritional value without affecting the sensory characteristics of the pasta samples.
Article
Plant Sciences
Giovanna Visioli, Marta Lauro, Francesco Morari, Matteo Longo, Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti, Gabriella Pasini
Summary: This study assessed the quality traits of semolina and dry pasta obtained from variable-rate nitrogen fertilization in durum wheat. The results showed that segregating the grain with higher protein content at harvest led to semolina and pasta with better cooking quality, driven by higher gluten protein content and glutenin/gliadin ratio. This suggests that site-specific pasta production has the potential to improve traceability, environmental sustainability, and economic sustainability.
Article
Agriculture, Multidisciplinary
Valerie Nicaise, Sylvain Chereau, Laetitia Pinson-Gadais, Marie-Noelle Verdal-Bonnin, Christine Ducos, Melanie Jimenez, Cecile Coriou, Sylvie Bussiere, Thierry Robert, Christophe Nguyen, Florence Richard-Forget, Jean-Yves Cornu
Summary: This study investigates the interaction between cadmium (Cd) and Fusarium graminearum in durum wheat, finding that Cd reduces the concentration of deoxynivalenol (DON) in grains by enhancing plant resistance to the fungus, while F. graminearum infection increases the Cd concentration in grains by affecting nutrient allocation and grain sink strength.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Yongpeng Jin, Qian Chen, Sunlin Luo, Lidong He, Ruiqi Fan, Siwei Zhang, Chunjiang Yang, Yiqiang Chen
Summary: A novel dual near-infrared fluorescence-based lateral flow immunosensor has been developed for simultaneous detection of zearalenone and deoxynivalenol in maize, showing high accuracy and precision. This immunosensor can serve as an effective method for monitoring mycotoxins in agricultural products.
Article
Chemistry, Analytical
Yi Zhang, Zhaohui Wang, Xufang Qu, Jie Zhou, Hanjie Yang, Wenlong Wang, Cheng Yang
Summary: In this study, a novel photothermal lateral flow immunoassay (LFIA) based on gold nanoparticle loaded black phosphorus (BP-Au) nanocomposite was developed for rapid detection of zearalenone (ZEN). The method exhibited a low detection limit and a wide linear range, allowing for monitoring of trace ZEN content and rapid and accurate assessment of exceeding limits.
SENSORS AND ACTUATORS B-CHEMICAL
(2023)
Article
Engineering, Environmental
Weibin Li, Zedong Wang, Xinwei Wang, Li Cui, Wenyuan Huang, Zhaoyong Zhu, Zhenjiang Liu
Summary: A nanozyme-mediated multiplexed lateral flow immunoassay (LFIA) integrated with a smartphone was developed for rapid, highly sensitive and simultaneous quantitative detection of deoxynivalenol (DON) and zearalenone (ZEN) in the aqueous environment. Highly efficient peroxidase mimicking core-shell Au@Pt nanozymes were used as signal amplification to improve the detection sensitivity, while a smartphone-based quantitative detection device could rapidly quantify results to enhance the detection efficiency. The LFIA showed high specificity, improved detection limits, and good correlation with the results from the enzyme-linked immunosorbent assay (ELISA).
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Article
Environmental Sciences
Jiankun Feng, Yuan Xue, Xinwei Wang, Qingsong Song, Baojian Wang, Xuexiang Ren, Leigang Zhang, Zhenjiang Liu
Summary: A dual lateral flow immunoassay (LFIA) integrated with a smartphone was developed for simultaneous and quantitative detection of DON and FB1 in water. The method showed improved sensitivity, good specificity, and a dynamic linear detection for both mycotoxins.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Food Science & Technology
Mariasole Cervini, Mario Gabrielli, Giorgia Spigno, Gianluca Giuberti
Summary: Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS) were analyzed for chemical composition, quality, sensory parameters, and in vitro starch digestion. The use of DWRS increased the fiber content and RS level, while decreasing the starch hydrolysis index. However, higher levels of DWRS had a negative impact on quality parameters and cooking characteristics. Despite this, all the DWRS-containing spaghetti samples had acceptable sensory scores of > 5.
Article
Food Science & Technology
S. A. Palacios, A. Del Canto, J. Erazo, A. M. Torres
Summary: This study evaluated the aggressiveness of F. cerealis to durum wheat cultivars and mycotoxin production in planta, finding that all cultivars exhibited typical FHB symptoms and NIV was the most produced mycotoxin. Molecular analysis revealed all strains possessed NIV genotype, while chemical assessment showed they could produce various secondary metabolites. The increasing incidence of F. cerealis and the potential crop contamination with mycotoxins pose great concern for food security and world cereal trade, especially given the higher toxicity of NIV compared to DON.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Ada Krawecka, Aldona Sobota, Eva Ivanisova, Lubos Harangozo, Veronika Valkova, Ewelina Zielinska, Agata Blicharz-Kania, Beata Zdybel, Sylwia Mildner-Szkudlarz
Summary: The addition of black cumin cake in pasta resulted in increased protein, fat, fiber, and antioxidant activity, as well as a reduction in glycemic index and an increase in iron content.
Article
Food Science & Technology
Maria Eugenia Martin-Esparza, Maria Dolores Raigon, Maria Dolores Garcia-Martinez, Ana Albors
Summary: The aim of this study was to improve the quality attributes and cooking properties of fresh egg tagliatelle made from tiger nut flour and wheat semolina by testing a combination of three hydrocolloids. The results showed positive effects on texture characteristics when xanthan gum (XG) was incorporated into the pasta formulation. Additionally, cooking and fiber loss were significantly reduced with the XG-CMC combination over 0.8%.
Article
Food Science & Technology
Asuman Kaplan Evlice
Summary: This study investigated the pasta-making quality of 24 durum wheat genotypes and found diversity in quality traits. Genotypes with higher grain protein content and gluten strength exhibited better cooking quality of pasta, while cooking loss and water absorption were negatively correlated with sensory properties and gluten-related parameters.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Carmela Gerardi, Leone D'Amico, Miriana Durante, Maria Tufariello, Giovanna Giovinazzo
Summary: Grape pomace is used to fortify pasta, providing a source of polyphenols and fiber. The addition of pomace significantly increases the content of soluble and bound phenolic molecules in the pasta. Cooking process leads to loss of bound phenols and doubling of soluble phenols. The fortified pasta also shows increased fiber and antioxidant activity.
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.