Food and Bioprocess Technology

Thu, 01/21/2021 - 02:01
Abstract Fresh-cut fruits are susceptible for microbial contamination during handling and storage. Hence, there is a need for minimal processing of such foods using non-thermal technology that can inactivate both bacterial pathogens and undesirable enzymes while retaining the quality. In this regard, synergistic effect of light emitting diode (LED) based blue light (BL) and natural exogenous...
Thu, 01/21/2021 - 02:01
Enzymatic browning is one of the limiting factors in extending the shelf-life of food products. Since the chemical composition can differ depending on fruit species and variety, browning prevention treatments may not always present the same efficacy. The goal of this study was to verify if differences between two fresh-cut apple varieties, Granny Smith (GS) and Red Delicious (RD), would affect...
Sun, 01/10/2021 - 02:01
Postharvest preservation and storage have a crucial impact on the technological quality and safety of grain. The important threat to stored grain quality and nutritional safety of cereal products is mould development and their toxic metabolites, mycotoxins. Models based on predictive microbiology, which are able to estimate the kinetics of fungal growth, and thus, the risks of mycotoxin...
Fri, 01/08/2021 - 02:01
Due to the relatively high tolerance and resistance to sanitizers, biofilms can persist in the environment resulting in cross-contamination. The overall goal of this study was to evaluate the impact of nanobubbles (NB) alone and in combination with neutral electrolyzed water (NEW) on different microbial biofilms including Escherichia coli O157:H7, Vibrio parahaemolyticus, and Listeria innocua on...
Thu, 01/07/2021 - 02:01
Active films have gained increasing interest because of their potential to reduce the amount of additives into foods. The aim of this work was to produce and characterize bi-layer films based on gelatin in both layers, in which the nisin and/or “pitanga” leaf hydroethanolic extract was loaded in the second layer. The bi-layer gelatin-based films were characterized regarding humidity and...
Wed, 01/06/2021 - 02:01
In recent years, there has been a serious need to develop and test new biodegradable packaging. Therefore, furcellaran (FUR) and whey protein isolate (WPI) films containing pu-erh (PE) or green tea (GT) extracts were prepared in this study. The effect of the extracts on the structure, rheological and mechanical properties, and antioxidant and antimicrobial activity of FUR/WPI films was tested....
Fri, 11/13/2020 - 02:01
The aim of this study was to develop a refrigerator performance assessment procedure based on the temperature (2 × 106 values) of ground beef stored in its bottom drawer set to Fresh Meat (0 °C). Effects analyzed were ambient temperature (LT, 21.1 °C/HT, 32.2 °C), food load (LL, 22.5 kg/HL, 39.0 kg), door openings, and refrigerator compressor mode (SS, single speed/VS, variable speed). Published...
Sat, 11/07/2020 - 02:01
The hydrolysis of bovine cheese whey (BCW) proteins was performed by the Alcalase immobilized on the support glyoxyl-corn-cob-powder (AGCCP). The whey protein hydrolysates (WPH) obtained with AGCPP were fractionated by RP-HPLC according to the hydrophilicity of the peptides (F1, hydrophilic; F2, intermediate hydrophilicity; and F3, hydrophobic). The fractions were analyzed by MALDI-TOF, and...
Sat, 10/31/2020 - 02:02
Nonionic (NS), cationic (CS), and anionic (ASs and AShc) starch-based films were developed using the casting method, activated with the cationic surfactant LAE, aiming to provide an alternative to extend the shelf life of food products. Among the characterization results of the films, the addition of LAE made the packaging active, inhibiting the development of the gram-positive bacteria...
Fri, 10/30/2020 - 02:01
Eggs are an important, low-cost, high-protein food with a balanced nutritional composition. The sanitary quality of commercial eggs is a bottleneck that needs to be overcome through the use of technologies that guarantee the safety of the product. This work aimed to prepare, characterize, and evaluate the coating of commercial eggs by chitosan filmogenic solutions and 1st- and 5th-generation...
Fri, 10/16/2020 - 02:01
Fresh-cut lettuce, stored in modified atmosphere packaging (MAP), is a frequent component of bagged salads. However, even in MAP, fresh-cut lettuce is highly perishable due to non-microbial deterioration manifested by tissue liquefaction. The present study investigated the effects of plant physiology, lettuce processing, storage conditions, and exogenous stimuli on the deterioration of fresh-cut...
Sat, 10/03/2020 - 02:01
Different encapsulating agents from agroindustrial waste were tested to encapsulate betalains from red pitaya for use as natural pigments. Mucilage, extracted from the fruit peel, and gelatin from nutraceutical capsules were tested in combination with maltodextrin, and the microencapsulation was done by the spray drying method. The powders were characterized by their physicochemical properties,...
Thu, 09/24/2020 - 02:01
In recent years, the biosynthesized silver nanoparticles (AgNPs) have been projected as an alternative to traditional antibiotics for their superior antimicrobial properties and significant inhibition of the biofilm formation. Particularly, it is found that the effectiveness of AgNPs varies greatly with the biomaterial used in their synthesis. Mushrooms are natural resources for excellent...
Sat, 08/29/2020 - 02:01
Food-related diseases are a major challenge for public health and economic development, in which Staphylococcus aureus is often associated. The present study aimed to evaluate the effect of Moringa oleifera (MO) leaves against the biofilm and polysaccharide slime produced by two bacterial strains, S. aureus ATCC 25923 and S. aureus isolated from the dairy industry environment, on PVC surface....
Mon, 08/24/2020 - 20:46
Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods...
Thu, 08/20/2020 - 02:01
In this study, we present a novel atmospheric air plasma discharge for the generation of plasma-activated water (PAW), with the aim of reducing pesticide residues on fresh fruit. For this purpose, a large discharge volume pin-to-plate cold plasma reactor was employed. The pesticide-spiked grapes and strawberries were processed with varying PAW concentrations to study their efficacies for...
Fri, 08/14/2020 - 02:01
Multiple studies have demonstrated atmospheric cold plasma as an effective non-thermal technology for inactivating bacteria, spores, and other microbial contaminants in foods and on non-food surfaces. However, few studies have applied this technique to semi-solid food within a package. This study evaluates the efficacy and the interaction mechanism of high voltage atmospheric cold plasma (HVACP)...
Wed, 07/29/2020 - 02:01
This study aimed to improve the physicochemical performance of fish gelatin–based films. In this regard, the reinforced gelatin-based films were developed by covalent interaction with oxidized guar gum (OGG) containing green tea extract as an active food packaging system. The reinforced films were prepared by covalent crosslinking between the amino groups of gelatin and the aldehyde groups of OGG...
Thu, 07/16/2020 - 02:01
The aim of this work was to study the impact of ionizing radiation (gamma radiation and electron beam, 1–3 kGy) on the antioxidants of the strawberry, through evaluation of the total phenolic and L-ascorbic acid contents, antioxidant activity, and cytotoxicity (293 T and A549 cell lines) after storage at 4 °C for 15 days. Results showed that both gamma and electron beam radiation could preserve...
Thu, 07/16/2020 - 02:01
The effects of UV-C treatment (5.8 kJ m−2) alone and combined with the addition of orange juice on the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries for 12 days at 0 °C were studied. During storage, the contents of ascorbic acid (AA), total phenols, flavonoids, and anthocyanins were enhanced in strawberry slices only treated with UV-C (UV slices), whereas...
Sun, 07/12/2020 - 02:01
Aflatoxins (AFs) are the most frequent contaminants of maize and maize-based products, and its consumption can cause severe adverse effects to humans and animals. The efficacy of essential oils (EOs) and their bioactive compounds as potential antifungal agents has been well documented against food-borne fungi. This study evaluates the preservative potency of anethole-based chitosan nanoemulsion (...
Thu, 07/09/2020 - 02:01
Cherry tomatoes are one of the most popular tomato varieties known for their bioactive compounds and sensory properties. One way to reduce the contamination of tomato is to coat them with natural or antimicrobial substances. In this study, an ethanolic extract of propolis (EEP) was obtained, and its chemical composition was analyzed using high-performance liquid chromatography with diode array...
Tue, 06/23/2020 - 02:01
This study aimed at limiting hemolysis of fish red blood cells (RBCs) as a strategy to limit hemoglobin (Hb)-induced lipid oxidation during post-mortem handling and processing. Effects of varying temperature, salinity, and mechanical impact were studied using washed resuspended RBCs (wr-RBCs) and whole blood (WB) from rainbow trout (Oncorhynchus mykiss) and herring (Clupea harengus). The wr-RBCs...
Fri, 06/19/2020 - 02:01
Sodium hypochlorite has been used in the food industry to reduce microbial contamination in food; however, the use of sodium hypochlorite is insufficient considering the human health hazards and environmental pollution. To overcome this issue, plant-derived antimicrobial agents have been developed. In our previous study, Cudrania tricuspidata leaf extract (0.4%) was used to wash fresh vegetables...
Thu, 06/18/2020 - 02:01
Sapota (Manilkara Zapota) belongs to the Sapotaceae family and is one of the sweetest, delicious, and popular tropical fruits with high nutritional benefits. Due to its high water content (78%), it is easily damaged, which in turn reduces its shelf life. Also, significant post-harvest losses occur due to insufficient storage, poor handling, and transportation conditions, which also increase the...
Sun, 05/31/2020 - 03:23
This study focused on the development of novel active packaging methods based on natural compounds. Its main objective was the quality enhancement of refrigerated packaged fish. For it, the effect of the inclusion of a protein concentrate (PC) extracted from microalga Spirulina platensis into a crosslinked gelatine-based biofilm was investigated during the preservation of hake (Merluccius...
Fri, 05/29/2020 - 03:23
The effect of pulsed light (PL) on numerous important quality characteristics of pineapple juice was studied and compared with untreated and thermally pasteurised samples. The laboratory scale PL batch system used was operated with each three different voltages (1.8, 2.1, and 2.4 kV) and numbers of pulses (47, 94, and 187). Treatments with 2.4 kV and either 94 or 187 pulses (757/1479 J·cm−2)...
Tue, 05/26/2020 - 03:26
Fungal contamination of food is responsible for health issues and food waste. In this work, the incorporation of a lactic acid bacteria (LAB) with antifungal properties (Lactobacillus buchneri UTAD104) into whey protein-based films and coatings was tested for the control of an ochratoxigenic fungi (Penicillium nordicum) in a cheese matrix. The incorporation of L. buchneri cells resulted in...
Wed, 05/06/2020 - 03:24
Microwave processing techniques have been extensively used in the food industry due to its significant reduction in time and energy consumption, but its effect on the potential degradation of the extracted target compounds cannot be ignored. In this paper, experiments were carried out to establish a model system of closed magnetic stirring and controlled temperature cooling microwave irradiation...
Sun, 04/19/2020 - 03:20
Biophysical properties and aggregation of natural actomyosin (NAM) from threadfin bream (Nemipterus bleekeri) subjected to atmospheric pressure cold plasma (APCP) treatment with different contact times were determined. Protein solubility, turbidity, Ca2+-ATPase activity, total sulfhydryl (SH) group content, protein carbonyl content, and SDS-PAGE were monitored. With increasing APCP contact times...
Sun, 04/19/2020 - 03:20
Heat-resistant spores on a dry, heat- and water-sensitive food matrix are difficult to inactivate. Radioactive or X-ray exposure is allowed and accepted only for some selected commodities. Non-thermal atmospheric pressure plasma treatments could offer an efficient, fast, and chemical-free solution. The effectiveness of direct contact cold atmospheric plasma (CAP) generated by a dielectric barrier...
Sun, 03/15/2020 - 03:25
The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min−1 of synthetic air) on the bioactive compounds of camu-camu juice (Myrciaria dubia) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds’ concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum...
Thu, 02/27/2020 - 03:27
Liposomes have been broadly studied as delivery systems for bioactive compounds, although its relatively low stability remains a limitation for commercial application. In this study, phosphatidylcholine (PC) liposomes were prepared entrapping a mixture of garlic extract (GE) and nisin (Nis) using cholesterol (CHO), oleic acid (OA), or octadecylamine (ODA) as membrane stabilizers to evaluate their...
Mon, 02/17/2020 - 03:14
The aim of this study was to evaluate the effects of electron beam (EB) irradiation dosage on the physical and structural properties of kafirin-quercetin (KQ) films for packaging cod (Gadus morhua) fillets during cold storage at 4 °C. The results showed that irradiation significantly increased mechanical and thermal properties of KQ films, while decreased water vapor permeability, water...
Fri, 02/14/2020 - 03:14
This study aims to produce a biodegradable active packaging film that is pH sensitive, and has a good antioxidant and antimicrobial activity. To do this, a novel phenolic extract was interfacially assembled onto a cellulose film, resulting in a film with a pH-triggered release mechanism of the active polyphenol agent. First, an aqueous extraction of cashew nut testa (CTE) was performed and...
Thu, 11/28/2019 - 03:26
UV-C treatment technology is proposed as a potential alternative to thermal treatments for decontamination of beverages because heat may adversely affect the nutritive value and quality. Effects of UV-C irradiation processing on microbial inactivation, ascorbic acid, and volatile aromatics of watermelon beverage were evaluated using a flow-through UV system. Selected microbial agents Escherichia...
Mon, 11/18/2019 - 03:15
Nanotechnology is poised to have a huge impact on food packaging applications. Bimetallic and trimetallic nanoparticles (NPs) are formed by combining two and three different metals and metal oxides, respectively. Compared with monometallic NPs, bimetallic and trimetallic NPs have attracted immense attention because of their diverse shape, size, high surface-to-volume ratios, chemical/physical...
Wed, 11/06/2019 - 03:16
The solubilization of peanut protein isolate (PPI) powders modified by atmospheric pressure cold plasma (ACP) treatment was studied by scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDS), low-field nuclear magnetic resonance (low-field NMR) spectroscopy, and FTIR spectroscopy. Significant improvements in both the solubility and water holding capacity (WHC) of the PPI...
Mon, 09/23/2019 - 03:14
Herein, we examined the effects of plasma-activated water (PAW) treatment on the native microflora survival, quality maintenance, and antioxidant activity of fresh-cut pears, which were washed with PAW under three different conditions (peak voltage = 6, 8, and 10 kV) for 5 min and then stored at 4 °C for 12 days. Distilled water and sodium hypochlorite treatment were used as control and...
Mon, 09/23/2019 - 03:14
The aim of this study was to evaluate the replacement aspects of conventional methods (petroleum-based solvent and Folch assay) by alternative methods (bio-based and biodegradable solvent 2-methyltetrahydrofuran (MeTHF) and supercritical CO2 (SC-CO2)) for seed oil extraction from anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare Mill.). Results showed that the highest oil yield of...
Mon, 09/23/2019 - 03:14
High-performance electrochemical enzymatic biosensor based on flowerlike α-Fe2O3 nanostructures was successfully developed for the detection of potential food adulterant, formaldehyde (formalin). The biosensor was found to be highly sensitive (744.15 μA mg−1 Lcm−2) with linear range of detection (0.01–0.3 mg/L) and showed high shelf-life (9 weeks) and precision (0.73% RSD) with reasonably good...
Mon, 09/23/2019 - 03:14
This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C for 5 min (BLN) resulted in 3.53 and 3.51 log CFU/g reductions for Klebsiella pneumoniae and 3.22 and 3.14 log CFU/g for total background bacteria. The sequential treatment of PAW-10 and...
Mon, 09/23/2019 - 03:14
Microchip has been widely used in the biochemical field, but it is rarely applied in the food area. In this paper, an optimal microelectrode model was obtained via the improved evolutionary structural optimization (ESO) method, the effect of topological parameters on the sterilization efficiency was clarified, and the optimized microchip was applied to the sterilization of blueberry juice to...
Thu, 12/06/2018 - 01:11
Publication date: Available online 13 October 2018Source: ToxicologyAuthor(s): Eliza Drwal, Agnieszka Rak, Ewa L. GregoraszczukAbstractPolycyclic aromatic hydrocarbons (PAHs) are common environmental pollutants, which are released as products of incomplete combustion processes. Harmful effects of PAHs exposure on human health are observed in increased morbidity of respiratory, cardiovascular and...
Thu, 12/06/2018 - 01:11
Publication date: Available online 15 October 2018Source: ToxicologyAuthor(s): Maria Rosa Chitolina Schetinger, Tanara V. Peres, Letícia P. Arantes, Fabiano Carvalho, Valderi Dressler, Graciela Heidrich, Aaron B. Bowman, Michael AschnerAbstractHumans are exposed simultaneously to a variety of neurotoxic agents, including manganese (Mn) and methylmercury (MeHg). Therefore, the study of combined...
Sat, 12/01/2018 - 00:00
Abstract The objective of this study was to determine if oranges in the top and bottom layers within a Standard Place Pack were impacted differently by irradiation after long-term storage. ‘Barnfield’ Navel oranges were packed in Standard Place Pack cartons and treated with 0, 0.15, or 1 kGy of gamma irradiation. The fruit were stored for 3 weeks at 5 °C and then for 1 week at...
Mon, 11/19/2018 - 00:00
Abstract The effect of high pressure processing (HPP) at 450 MPa for 10 min, enterocins A and B, thymol, and their combinations on the inactivation of a four-strain cocktail of Listeria monocytogenes and the properties of sliced dry-cured ham during 30 days at 4 and 12 °C was investigated. Enterocins A and B initially reduced L. monocytogenes levels by more than 2.5 log units,...
Fri, 10/05/2018 - 00:00
Abstract The objective of the present work was to evaluate the antimicrobial activity of aqueous extract from solid waste of Araucaria angustifolia seed (pinhão) at concentration of 10 kg/m3 against a broad spectrum of bacteria and fungi and its synergism with heat treatment against Listeria monocytogenes within temperature range of 55–70 °C. Results showed that pinhão coat...
Fri, 07/13/2018 - 00:00
Abstract The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven...
Fri, 05/04/2018 - 00:00
Abstract Peanuts are an economically significant crop that is commonly used for edible oil production; however, they are prone to contamination by aflatoxin (AFT)-producing fungi. Common methods to treat edible oils for AFTs often utilize high temperatures (> 100 °C) to thermally degrade the toxins. However, high temperatures often negatively impact product quality. In this...

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