European Food Research and Technology

Wed, 01/13/2021 - 02:01
This paper presents the effect of polyphenols on microorganisms inhabiting the human gastrointestinal tract (mainly bacteria belonging to the Lactobacillus genus) and pathogenic microorganisms classified as the most common food contaminants. Plant secondary metabolites have the ability to modulate the growth of many microorganisms. Due to the metabolic changes induced by their presence in the...
Wed, 01/13/2021 - 02:01
Deoxynivalenol (DON) is a widely distributed mycotoxin that frequently occurs in various foodstuffs, and poses a health risk to human and animals. Biodegradation of DON to less- or non-toxic substances using naturally existing microorganisms is considered the best approach for DON detoxification. Although various microorganisms capable of detoxifying DON have been reported; however, such studies...
Tue, 11/17/2020 - 02:02
This study aims to investigate the formation mechanism of 5-hydroxymethylfurfural and acrylamide in sesame seeds during roasting. Sesame seeds were roasted at 180, 200, and 220 °C for different time intervals, and changes in the concentration of sucrose, free amino acids, asparagine, 3-deoxyglucosone, 5-hydroxymethylfurfural, and acrylamide were monitored. Multiresponse kinetic modelling was used...
Tue, 11/17/2020 - 02:02
The aroma-active compounds of three Xi baijiu samples (Xijiulan, Y1, Xijiuyinxiangguizhou, Y2 and Xijiuyinzhi, Y3) were analyzed by gas chromatography–olfactometry (GC–O), GC–flame photometric detection (FPD) and odor activity value (OAV). The results indicated that a total of 92 aroma compounds were determined, including 16 sulfur compounds. Furthermore, 2-methyl-3-furanthiol (OAV: 31–220), 3-...
Thu, 11/12/2020 - 02:02
Cloudiness, opalescence or a milky appearance in beverages is usually undesirable and lead the consumers to assume that the product is of lower quality. Many different types of formation and entry can lead to cloudiness and these causes can be divided into two major categories: beverage-specific, where the ingredients cause an interaction, and external influences such as process errors or...
Fri, 10/23/2020 - 02:02
Foodomics is an emerging research field in food science that applies advanced omics technologies to assess relevant aspects related to food and nutrition, with the ultimate goal to improve human health and well-being. Many studies have already shown the tremendous potential of this approach to boost food science research regarding food authentication and traceability, safety issues, improved...
Thu, 08/20/2020 - 02:02
With its ability to easily infect each step of food production chain, Salmonella spp. stands as one of the most important foodborne pathogens which impose threats against economy and human health by creating high morbidity and mortality, worldwide. Although sensitive screening and detection methodologies based on common conventional techniques have been developed for Salmonella spp., their long...
Thu, 08/20/2020 - 02:02
YE (yeast extract) has been widely used in the flavor industry as the source to produce the high-quality meaty and umami flavors. It is because YE is rich in the savory and mellow constituents and is important precursors to generate aromas via thermal treatment. This study aims to investigate the change of meaty aroma and umami taste in the hydrolyzed YE during the thermal treatment. In this...
Fri, 07/24/2020 - 02:01
Abstract Bisphenol S (BPS) is a major alternative to Bisphenol A (BPA) newly applied in food packing material and disrupts reproductive and developmental endpoints through endocrine pathways. This study aimed to develop a rapid, sensitive, and accurate chemiluminescence immunoassay (CLIA) for the detection of BPS in canned beverage. Anti-BPS monoclonal antibody (mAb) was generated by immunizing...
Fri, 07/24/2020 - 02:01
Part of sulfur dioxide used to preserve wine reacts with several wine compounds and it is not anymore active and capable of performing its antioxidant and antiseptic functions. In this work, with the aim to decrease the amount of SO2-bound to acetaldehyde, the use of chitosan in pre and post fermentative phases during the production of Aglianico red wine was investigated. Two winemaking batches,...
Mon, 07/20/2020 - 02:01
Furan, which has been identified as possibly carcinogenic for humans, can be induced to different food items by thermal treatment. In accordance with the previous studies and risks associated with prevalence of furan in food, it is necessary to be acknowledged of amounts of furan formed in different thermally processed foods for human awareness. In this study, Headspace Solid-Phase...
Mon, 07/13/2020 - 02:02
The effect of low-temperature plasma generated at atmospheric pressure was studied in term of reduction of bacterial contamination and influence on nutritional characteristics of allspice (Pimenta dioica). The low-temperature plasma was generated in ambient air using Diffuse Coplanar Surface Barrier Discharge (DCSBD). The bacterial species inoculated on the surface of samples were reduced in...
Thu, 07/09/2020 - 02:02
Traditional fermented foods are important sources of probiotics, which attract intensive attentions because of their beneficial effects. The potential of probiotic strains to remove heavy metals have also aroused interest from researchers. In this study, the ability of lactic acid bacteria (LAB) isolated from various fermented foods to removal lead (Pb) was tested, and strains with high removal...
Sun, 06/21/2020 - 02:01
The acrylamide content and color formation (CIE L*, a* and b*) of hazelnuts which processed at different roasting temperatures of 130 °C, 150 °C, 160 °C and 170 °C with roasting time for 15 and 30 min were evaluated. Acrylamide contents of roasted hazelnuts were measured by means of Ultra Performance Liquid Chromatography (UPLC). Acrylamide formation of roasted hazelnuts was undetectable and...
Thu, 06/11/2020 - 02:02
Pomegranate peel extract (PGE) is a new promising natural alternative control substance with large spectrum of activity against wide range of pathogenic microorganisms. In the present study, PGE was firstly investigated as natural antimicrobial against Listeria monocytogenes both in vitro and on fresh-cut fruits. The in vitro results showed quick and strong bactericidal and bacteriostatic...
Sun, 05/31/2020 - 03:24
Active food packaging is currently of high demand in food industries to provide protections to food. Food packaging is not only used to store and protect food from the environment, but also to provide functional values with the incorporation of active agent. Essential oils (EOs) extracted from a variety of plants represent active ingredients of natural origin which provide numerous benefits to...
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...

Pages