European Food Research and Technology

The Research Publications track research that is published across national and international peer-reviewed journals. The most recent articles are available ahead of print and searchable by Journal Title, Subject, USDA Grant Funding Agencies or FDA Grant Funding Agencies. The research publications are tracked across five subject areas: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, and Viruses.

Mon, 05/25/2020 - 03:22
Here we describe the improvement of pesticide residue extraction from tomatoes by an improved QuEChERS method. Through Plackett–Burman design, 4 significant variables out of 11 potential variables were identified that could influence the relative deviation of measurements. The 11 variables were: amount of sample, C18, Na2SO4, NaCl, MgSO4, NaAc, GCB (graphitized carbon black), and PSA (primary–...
Sun, 04/19/2020 - 03:21
The detection of acyl homoserine lactones (AHLs) can render their use as biomarkers and it may provide a chance to fight against food contamination and bacterial pathogens. For this purpose, in this study, an electrochemical biosensor was designed for the detection of AHLs to prevent harmful bacterial activities. The electrochemical biosensor was constructed by coating of zinc phthalocyanine...
Tue, 04/14/2020 - 03:16
Furan fatty acids (FuFAs) are valuable minor compounds in our food with excellent antioxidant properties. Naturally occurring FuFAs are characterised by a central furan moiety with one or two methyl groups in β-/β’-position of the heterocycle (monomethyl- or M-FuFAs and dimethyl- or D-FuFAs). Comparably high concentrations of D-/M-FuFAs were reported in soybeans, but soy is often consumed as a...
Thu, 03/26/2020 - 03:16
The aim of the study was to assess the antibacterial properties of bioactive compounds released during the fermentation of goat’s milk by selected bacterial strains that are part of the kefir grain microflora. The material used in the experiments was kefir grain microflora (Lactobacillus kefiranofaciens subsp. kefirgranum DSM 10550, Lactobacillus kefiri PCM 2501, Lactobacillus parakefiri DSM...
Thu, 03/26/2020 - 03:16
Free and protein-bound Maillard reaction products (acrylamide, 5-hydroxymethylfurfural, α-dicarbonyl compounds, N-ε-fructosyllysine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine) and the reaction precursors (sugars and amino acids) were investigated in bread crust-like systems prepared with different cereal flours. Selected cereals were; whole and refined wheat, whole einkorn, whole rye,...
Thu, 03/12/2020 - 03:16
Abstract Proteins, their hydrolysates and peptides are produced from animal and plant sources with demonstrated bioactivities. Plants contribute more than half of the required human energy globally, thereby attracting more research and exploitation for the general well-being and reduction of oxidative stress. The protein components of plants became positive contributors to human health, using...
Thu, 03/12/2020 - 03:16
Healthy foods with fresh-like appearances are nowadays demanded by consumers. To satisfy these requirements, the research has been focused on unconventional non-thermal technologies; particularly, in this paper, oxidative technologies (ozone, cold plasma, and ionization) are reviewed. The principles underlying their mechanisms of working, generation methods, and antimicrobial activity are revised...
Wed, 03/11/2020 - 03:16
Activity-guided fractionation based on in vitro assays was used to identify antibacterial components in the residue wasted in the manufacturing process of aged garlic extract (AGE). Antimicrobial activity of the hexane extract of aged garlic-derived residue (AGR) was evaluated against clinically isolated Gram-positive and -negative bacteria including levofloxacin (LVX)-resistant strains. Among...
Tue, 03/03/2020 - 03:15
We examined the initial attachment of E. coli to abiotic surfaces conditioned with cereal extracts. The extracts were water-soluble fractions prepared from flours of barley, quinoa, rice, and wheat. Strains used were E. coli ATCC 8739, E. coli NBRC 3301, E. coli NBRC 3302, E. coli NBRC 13168, E. coli NBRC 13891, and E. coli O157:H7 sakai. When surfaces of glass and stainless steel were...
Thu, 01/30/2020 - 03:16
There is a general consensus on the importance of the nomenclature, description, and classification of foods and food groups due to the significant impact in nutritional field, especially in the epidemiological one. Particular attention should be addressed towards composite dishes and food preparations that are widely consumed by the population. In this work, 49 Italian composite dishes were...
Sun, 01/26/2020 - 03:15
Agaricus bisporus, Cantharellus cibarius, Imleria badia, and Lentinula edodes are among the most popular species of edible mushrooms in Poland. These edible mushrooms are an important source of biologically active substances exhibiting beneficial (e.g., antioxidant, antitumor, antimicrobial, anti-inflammatory) effects on the human body. The fruiting bodies of edible mushrooms are also a valuable...
Wed, 01/08/2020 - 03:17
The use of antioxidants in meat preparation and meat products is highly debated. Regulations define the use of antioxidants mostly in terms of the age-old subdivision between meat preparations and meat products. Best practices are not well represented in regulations. Antioxidants for foodstuffs during processing or before packing protect colour, aroma and nutrient content. As regards food safety...
Fri, 01/03/2020 - 03:27
Salmonella is a major cause of foodborne illness throughout the world and has resulted in a serious of public health issues over the past decades. The conventional culture methods for Salmonella detection are laborious and time-consuming; thus a variety of new methods have been developed to enable rapid detection. Among them, immuno- and nucleic acid-based methods are fast developing because the...
Wed, 11/27/2019 - 03:16
Chlorpyrifos is a type of organophosphate insecticide used extensively in the plantation of tomatoes, a worldwide popular food. However, chlorpyrifos residues on tomatoes bring risks to human health considering the consumption level of tomato is relatively high across many countries. Accurate detection and strict regulation of chlorpyrifos residues are very important in controlling health risks...
Sun, 10/20/2019 - 03:19
Acrylamide is a toxic compound and a thermal marker of food, deriving from Maillard reaction. A recent European Regulation established mitigation measures and benchmark levels for its reduction in many products encouraging the use of colourimetric scales providing a statistical correlation between colour intensity and acrylamide content. This study was focused on acrylamide determination by...
Wed, 09/25/2019 - 03:17
As reported by European Food Safety Authority, the identification of a meat product obtained from mechanically separated meat (MSM) has significance from a point of view both of food quality and safety. As a consequence, it recommended the development of innovative methods for identifying a MSM. The electron spin resonance (ESR) spectroscopy is a useful tool for identifying previously irradiated...
Wed, 09/25/2019 - 03:17
Food irradiation is used to preserve food from pathogenic microorganisms, deterioration and to extend shelf life. The EU legislation states that any irradiated food or food ingredients must be labeled with the word “irradiated”. The ESR spectroscopy is a powerful tool to enhance official checks; hence, it has been used to detect irradiated hazelnuts. The results from the ESR studies on hazelnuts...
Wed, 09/25/2019 - 03:17
The aim of this work is to realize a term map analysis on technological advancements, in the year and in the world, of scientific researches of food traceability. Quality protection needs efficient instruments to discriminate Protected Denomination of Origin and Protected Geographical Indication varieties in field and to trace them along the agri-food chain. This study attempts to analyze global...
Tue, 09/10/2019 - 00:00
Abstract Novel processed whey cheese samples were prepared with the addition of different polysaccharides (0.8% w/w), namely, xanthan gum, guar gum, locust bean gum (LBG), and κ-carrageenan, used as stabilizers and added individually or in 1:1 mixtures. Chemical composition of samples was constant, as well as final pH (5.2). The effect of added stabilizers on rheological...
Mon, 08/05/2019 - 00:00
Abstract There is a general consensus on the importance of the nomenclature, description, and classification of foods and food groups due to the significant impact in nutritional field, especially in the epidemiological one. Particular attention should be addressed towards composite dishes and food preparations that are widely consumed by the population. In this work, 49 Italian...
Thu, 06/27/2019 - 00:00
Abstract The aim of this work is to realize a term map analysis on technological advancements, in the year and in the world, of scientific researches of food traceability. Quality protection needs efficient instruments to discriminate Protected Denomination of Origin and Protected Geographical Indication varieties in field and to trace them along the agri-food chain. This study...
Sat, 06/15/2019 - 00:00
Abstract This paper analyses the phytochemical composition, and antioxidant activity of new selected biotypes of cherry silverberry grown in Poland. In addition, the polyphenolic contents, sugars, and vitamin C, as well as organic acid profile were evaluated. Among the researched compounds, two sugars, seven organic acids, and six fatty acids were reported in new studied...
Sat, 06/01/2019 - 00:00
Abstract Response surface methodology was used to develop sensory acceptable, low-salt, shelf-stable frankfurters. A Box–Behnken experimental design assessed the effects of three independent factors: salt replacer (Artisalt™) (0–100%), high-pressure processing (HPP) (0.1–600 MPa) and a mix of organic acids (Inbac™) (0.2–0.4%). Measured responses included: hardness, flavour,...
Tue, 05/21/2019 - 00:00
Abstract The aims of this study were determine (1) the chemical composition (2) the physico-chemical properties (3) the fatty acid profile (4) the techno-functional and (5) the antioxidant properties of flours obtained from house cricket (Acheta domesticus) using two different methods of drying. In thermal drying cricket flour (TDCF) and lyophilized cricket flour (LCF) high...
Sat, 05/11/2019 - 00:00
Abstract In brewing industry, adjuncts may replace malt, but they may also represent a raw material for brewing beer demonstrating different, specific organoleptic qualities. Triticale grain may give good quality malts, characterised by high extraction capacity, high diastatic power and short saccharification time. The purpose of the research was to determine the impact of...
Wed, 05/08/2019 - 00:00
Abstract The introgressed cultivar of Parainema coffee was studied in two Honduras plantations that differed in their tree-shading system, namely intercropping as opposed to agroforestry. The cumulative sunlight effect on plants was determined by means of a non-destructive index of leaf flavonols, applied here for the first time to the coffee culture. The coffee seeds...
Wed, 05/08/2019 - 00:00
Abstract This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a milk substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s milk, was studied....
Wed, 05/08/2019 - 00:00
Abstract This study aimed to specifically prepare angiotensin I-converting enzyme (ACE) inhibitory peptides rich in C-terminal proline from oyster proteins using chymotrypsin and proline-specific endopeptidases (PSEases). The hydrolysates were purified with Sephadex G25, Superdex™ 30 Increase 10/300 GL gel filtration chromatography and reverse-phase high-performance liquid...
Sat, 04/20/2019 - 00:00
Abstract Sanguisorba officinalis L., one kind of perennial plants, has been widely distributed in southern Europe, northern Africa and China. The objective of the present work was to evaluate the antibacterial captivities of polyphenolic extract (PE) of S. officinalis L. on five pathogenic bacteria, including Gram-negative bacteria (Escherichia coli and Salmonella typhimurium)...
Fri, 04/05/2019 - 00:00
Abstract High dietary salt intake is a risk factor for hypertension and a public health challenge worldwide. The aim of this study was to evaluate the effects of salt substitutes on the safety and quality of selected fish products, i.e., Matjes nordische Art and cold-smoked salmon. Sodium chloride was replaced by various salt substitutes including potassium chloride, potassium...
Mon, 04/01/2019 - 00:00
Abstract The aim of this research was to investigate the influence of deproteinated potato wastewater (DPW) supplemented by different initial concentrations of glucose on biomass yield, especially lipids biosynthesis and fatty acids composition. DPW is a low-cost source of nitrogen and other biogenic elements. It allowed for an efficient yeast cells growth and a very high...
Mon, 04/01/2019 - 00:00
Abstract The aim of this study was to determine the chemical composition in different cultivars of Prunus persica L. fruits with special focus on polyphenols, carotenoids, sugars and organic acids content. In addition, the PCA model was applied to all data to determine the most important variables that explain the relationships between twenty selected cultivars of peaches and...
Sat, 03/16/2019 - 00:00
Abstract Fishery, market and consumption of edible jellyfish are currently limited in western countries by the lack of market demand for jellyfish products and the absence of processing technologies adequate to the western market safety standards. The development of technology-driven processing protocols may be key to comply with rigorous food safety rules, overcome the lack of...
Mon, 03/11/2019 - 00:00
Abstract Bread is one of the most consumed products in the world and the most studied among the gluten-free foods. Agroindustry co-products are rich sources of functional ingredients, and their chemical composition suggests great potential as a raw material for the food industry. The objective of this study was to evaluate the effect of the addition of 10–30% of okara flour (OF...
Fri, 03/01/2019 - 00:00
Abstract The purpose of lautering in beer brewing is to separate the wort, which contains soluble malt components from the solids, the brewer’s spent grains. Lautering is a critical point in wort production and its primary objective is the efficient recovery of extract. Lautering is a special type of cake filtration; the particle sedimentation behavior of the mash results in...
Fri, 02/01/2019 - 00:00
Abstract Ochratoxin A (OTA) is a mycotoxin that can be present in food products and beverages such as wine, in which the European Union has regulated its maximum concentration. Since yeasts can adsorb OTA during the alcoholic fermentation (AF), we have analyzed whether anthocyanins influence the reduction of OTA in wine during AF carried out by two Saccharomyces cerevisiae...
Fri, 02/01/2019 - 00:00
Abstract There is an ongoing interest in the production of mushrooms as food, and with their consumption on the rise, there is a need to establish different safety measures. In the present study, six mushroom species (Agrocybe cylindracea, Clitocybe maxima, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes and Pleurotus eryngii) were cultivated on two commonly used...
Fri, 02/01/2019 - 00:00
Abstract Cocoa fermentation is an essential step for chocolate production whereby flavor potential is generated and bitterness and astringency are moderated. To facilitate fermentation research in laboratories geographically distant from cocoa-growing regions, and to simplify and control the fermentation system, a laboratory fermentation model system was developed. The model...
Tue, 01/08/2019 - 00:00
Abstract To provide consumers with new, attractive, and healthy food products, chemical additives could be replaced by lactic acid bacteria (LAB). Twelve highly antagonistic LAB strains were screened to find the best manufacturers of antimicrobial agents and key components that ensure greater effectiveness of their antagonistic activity. The tested LAB strains appeared to...
Fri, 01/04/2019 - 00:00
Abstract Consumers’ demand for fishery products and attentiveness of seafood quality continue to grow. The perishability of mackerel species and the potential risk of foodborne illness demands adequate control of production, processing, storage and distribution to ensure post-mortem quality, safety and storage stability. This review provides a comprehensive overview of the...
Thu, 01/03/2019 - 00:00
Abstract The probability of accidental or intentional addition of another species of meat in meat products is high. Meat is expensive and in the context of food waste, it is reasonable to reduce loss of this precious material during the production. However, the line between fraud and waste reduction is thin. Minor variations, e.g., up to 1% of unexpected meat content, may be...
Wed, 01/02/2019 - 00:00
Abstract The objective of this study was to assess the acceptability and consumer (n = 100) appeal of research-optimised low-salt (ROLS) frankfurters or cooked ham manufactured using high-pressure processing (HPP) and organic acids as hurdles and compared to research control and gold standard commercially available products. For frankfurters, consumers preferred the firmness and...
Fri, 12/28/2018 - 00:00
Abstract Essential oils (EOs) are liquid preparations produced from plant materials. Their use as inhibitors of the growth of spoilage and pathogenic microorganisms is a good alternative to the chemical additives in foods. The disc-diffusion method was used to screen the EOs from thyme, cinnamon, clove, peppermint, marjoram, cumin, rosemary, fennel, basil, lime, bergamot orange...
Sat, 12/08/2018 - 00:00
Abstract Antibacterial activity of an optimized formulation (edible coating), gaseous ozone, γ-irradiation treatments, and their combinations on ready-to-eat frozen pre-cut green peppers against Escherichia coli, Salmonella enteric, and Listeria innocua as foodborne pathogen bacteria, was assessed. In situ results showed that the antibacterial coating presented a large spectrum...
Wed, 12/05/2018 - 00:00
Abstract Cost-effective approaches for microbial decontamination of cereals are of great industrial interest to reduce post-harvest crop losses and consumer health hazards. The objective of this study was to screen a range of 13 treatments, including physical (high hydrostatic pressure, ultrasound, vacuum packaging and microwaves with and without sodium hypochlorite), chemical (...
Sat, 12/01/2018 - 00:00
Abstract The botanical origin of honey is subjected to severe controls by Food Control Institutions, both for health protection and for frauds prevention. The complexity of honey makes it very difficult to verify the botanical origin. Among the available validated methods, sensory analysis and melissopalynology are the most widely employed. These methods require a long time...
Mon, 11/26/2018 - 00:00
Abstract Anabolic androgenic steroid contaminations in food supplements are common, and their consumption may lead to positive doping results. One of such anabolic steroid is mesterolone selected as an analyte for the present study. Some contaminated supplements cannot be detected by traditional methods due to the matrix effect. Two variants of indirect competitive...
Thu, 11/22/2018 - 00:00
Abstract In recent years many researchers have taken into account other parts of plants than commonly edible ones because of their beneficial chemical composition. The objective of the study was to determine the content of bioactive compounds, including HPLC analysis of polyphenols, and antioxidant activity of leaves, petioles, and fruit of selected cultivars of the sweet cherry...
Mon, 11/19/2018 - 00:00
Abstract To meet the increasing need for quantification of allergens and to have an alternative to commercially available ELISA and PCR systems, the Austrian Agency for Health and Food Safety started establishing in-house PCR systems. To obtain low limits of detection (LOD) and quantification (LOQ), target sequences are preferably sought in multicopy genomes like mitochondrial-...
Wed, 11/14/2018 - 00:00
Abstract The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil, lupin, pea, quinoa) were milled and characterised with respect to their compositional (starch, protein, fat, ash, fibre, moisture) and functional properties (...

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