Journal of Food Science

Sat, 01/23/2021 - 22:10
Consumption of nutrient‐rich seaweeds and fermented nondairy foods represent fast growing trends among health‐minded consumers. Assessment of lacto‐fermented seaweed was performed to address these trends, and to offer shelf‐life extension and product diversification for fresh kelps. The objectives were to evaluate the effects of kelp species and inclusion level on fermentation kinetics,...
Tue, 01/12/2021 - 22:09
The objective of this survey was to estimate the prevalence, contamination level, and genetic diversity of Salmonella in selected raw, shelled tree nuts (Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and walnuts) at retail markets in the United States. A total of 3,374 samples of eight tree nuts were collected from different types of retail stores and markets...
Tue, 01/12/2021 - 22:09
This review considers how research in China has progressed our understanding and subsequent improved control of Cronobacter. This emergent bacterial pathogen is associated with neonatal infections through the ingestion of contaminated prepared feed. The review includes large‐scale surveys of various sources of the organism, including infant formula production facilities. The analysis of over 20,...
Mon, 01/11/2021 - 22:09
Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e‐beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimchi using reverse transcription quantitative polymerase chain reaction combined with immunomagnetic...
Sat, 12/19/2020 - 22:08
Currently, there has been a surge of interest in revealing the interactions between plasma and food matrices. In this study, we investigated the impacts of atmospheric cold plasma (ACP) treatment on the structural, physicochemical and allergenic characteristics of soybean protein isolate (SPI). SPI dispersions were subjected to ACP treatments at different frequencies (80 to 100 Hz) and durations...
Thu, 12/17/2020 - 22:10
In our study, a food safety management system was developed for a chaga mushroom biotechnology product manufacturer, with the purpose of meeting the quality demands of customers and enhancing the manufacturer's reputation. The study focused on identifying the potentially significant hazards present at each stage of the production process for chaga mushroom capsule products, and on ensuring that...
Wed, 12/16/2020 - 22:09
Furan, a significant food contaminant, was found in many cooked foods. In most cooked foods, furan has been found to be coexisted with some alkylated derivatives such as 2‐methylfuran. 2‐methylfuran was found to be potent hepatotoxins. Little toxicological data is available for 2‐methylfuran. The objective of this study was to investigate metabolite changes in the liver samples from mice fed with...
Tue, 12/15/2020 - 22:09
The present study envisages the potential application of chitosan‐coated Zingiber zerumbet essential oil nanoemulsion (ZEO‐CsNE) as green antimicrobial preservative against Aspergillus flavus, aflatoxin B1 (AFB1), and lipid peroxidation of stored functional foods. GC‐MS analysis of ZEO exhibited the abundance of cis‐geraniol (15.53%) as the major component. ZEO‐CsNE showed biphasic release...
Tue, 12/15/2020 - 22:09
The operating environment for food safety interventions in nations such as Saudi Arabia, with limited local agricultural productivity, high reliance on foreign food imports and observance of Islamic laws, is remarkably challenging for the national control and regulatory institutions, since compliance to the mandatory food safety regulations and the local religious Halal standards must be ensured...
Fri, 12/11/2020 - 22:05
The development of natural antimicrobial agents has attracted long‐term attention due to the increasing demand for food preservation. Papaya, a widely cultivated nutritious tropical fruit, has benzyl isothiocyanate (BITC) as one of the most important secondary metabolites in its seeds. And the antibacterial activity of BITC toward different strains and the main antibacterial pathway remain...
Fri, 12/11/2020 - 22:05
Contaminated fresh produce has increasingly been implicated in foodborne disease outbreaks. As microbiological safety surveillance in South Africa is limited, a total of 545 vegetable samples (spinach, tomato, lettuce, cucumber, and green beans) were purchased from retailers, street traders, trolley vendors and farmers’ markets. Escherichia coli, coliforms and Enterobacteriaceae were enumerated...
Thu, 12/03/2020 - 22:10
Vacuum‐packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron‐beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace‐solid phase micro extraction (HS‐SPME) and solvent assisted flavor evaporation (SAFE). Volatile flavor compounds examined by gas chromatography‐mass spectrometry (GC‐MS) and gas...
Thu, 12/03/2020 - 22:10
As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products caused by the variations in physicochemical and functional properties of myofibrillar proteins (MPs). Κ‐carrageenan and its oligosaccharides are reported as antioxidants and antifreeze and can stabilize proteins in...
Fri, 11/20/2020 - 22:10
In this work, levels of cyromazine and its metabolite melamine in chicken products and its transfer factors (TFs) and dietary risks assessment for Chinese consumers are presented. Cyromazine was added to chicken feed at doses of 5, 25, and 50 mg/kg for 42 days. Cyromazine residues were found in frequently consumed chicken products (meat, heart, liver, gizzard, and eggs), with liver and eggs...
Mon, 11/16/2020 - 22:12
A six‐strain mixture of E. coli O157:H7 was exposed to 0 to 9 min of six treatments: (i) hydrostatic pressure (400 MPa) at 4 °C; (ii) hydrostatic pressure and thymol at 4 °C; (iii) thymol at 4 °C; (iv) heat at 40 °C; (v) hydrostatic pressure at 40 °C; and (vi) hydrostatic pressure and thymol at 40 °C. Pressure intensity level of 400 MPa and thymol concentration of 0.15% (w/v) were used for the...
Mon, 11/16/2020 - 22:12
This study aims to optimize the ultrasound‐irradiation combined pretreatment conditions to enhance the liquid egg white (LEW) foamability and investigate the changing mechanism about the physical and structural properties of LEW during the processing. Results indicated that the foamability of the LEW was increased by ultrasound‐irradiation combined pretreatment to the highest value of 92.6% (...
Sun, 10/11/2020 - 22:13
3‐Monochloropropane‐1,2‐diol (3‐MCPD) as a main source of food contamination has always been known as a carcinogenic agent. Kidney, liver, testis, and heart seem to be the main target organs for 3‐MCPD. Because oxidative stress and mitochondrial dysfunction have been realized to be involved in 3‐MCPD‐induced cytotoxicity, the present study aimed to investigate the probable toxicity mechanisms of...
Fri, 10/02/2020 - 22:12
Cadmium (Cd) contamination in rice grain is common worldwide. This study investigated the effect of degree of milling (DM) on the reduction of Cd in cooked rice grain and porridge (rice‐to‐water ratios 1:1.6 and 1:10, respectively) and Cd in vitro bioaccessibility. Cd‐contaminated rice grains with DMs of 20%, 15%, and 0% were cooked and then subjected to successive digestion in a gastrointestinal...
Fri, 10/02/2020 - 22:12
The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was conducted in batch (6 kg of the substrate and 10% of kefir grains were added with homogenization every 3 hr). Samples...
Fri, 10/02/2020 - 22:12
Distributed ledgers are becoming commonly used technologies to trace agrifood supply chains in view of their safety, immutability, transparency, and scalability. In the present review, we discuss the most relevant case studies of agrifood supply chain traceability using blockchain (BC) and other distributed ledgers technologies. Considering that each supply chain actually has specific requests of...
Mon, 09/28/2020 - 22:13
A dielectric barrier discharge (DBD) atmospheric cold plasma was evaluated as a tool to increase the extraction rate of total phenolic content (TPC) and antioxidant activity from green tea leaves. The effects of nitrogen DBD cold plasma on changes of color and surface morphology were investigated. Optimum conditions of cold plasma treatment (treatment time and generation power) were obtained by...
Wed, 09/23/2020 - 22:13
Rapid and sensitive detection of live/infectious foodborne pathogens is urgently needed in order to prevent outbreaks and food recalls. This study aimed to (1) evaluate the incorporation of propidium monoazide (PMA) into PCR or LAMP assays to selectively detect viable Salmonella Enteritidis following sublethal heat or UV treatment, and autoclave sterilization; and (2) compare the detection of PMA...
Thu, 09/17/2020 - 22:13
The objective of this study was to examine the effect of gamma irradiation (0, 2.5, and 5 kGy) on physico‐mechanical and structural characteristics of films based on Farsi gum‐carboxymethyl cellulose supplemented with Ziziphora clinopodioides essential oil (ZEO; 0%, 1%, and 2%) and lignocellulose nanofibers (LCNF; 0%, 1%, and 2%), and their application on fresh minced beef meat's shelf‐life...
Tue, 09/08/2020 - 22:13
Seven candidates for starter cultures for cucumber fermentations belonging to the Lactobacillus pentosus and Lactobacillus plantarum species were characterized based on physiological features desired for pickling. The isolates presented variable carbohydrate utilization profile on API® 50CHL test strips. The L. pentosus strains were unable to utilize d‐xylose in MRS broth or the M medium. The...
Sat, 09/05/2020 - 22:15
The research aimed to generate an early warning system highlighting in real‐time bacterial contamination of meat matrices and providing information which could support companies in accepting or rejecting batches. Current microorganisms’ detection methods rely on techniques (plate counting), which provide retrospective values for microbial contamination. The purpose of this research was to...
Fri, 08/28/2020 - 22:13
Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein‐based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The objective was to evaluate the preservative effect of walnut polyphenols included in a walnut‐...
Fri, 08/28/2020 - 22:13
Shrimps cause a significant part of crustacea‐related allergies. It is used in processed foods, including fermented Korean foods, such as kimchi. Even low amounts of shrimp allergens can provoke reactions in consumers allergic to shrimp. Accurate food labeling is the most effective means of preventing the consumption of allergenic ingredients. To validate labeling compliance and minimize the risk...
Tue, 08/25/2020 - 22:12
A method based on vapor‐phase advanced oxidation process (AOP) for decontaminating red or green grapes was validated for inactivating Listeria monocytogenes and spoilage molds. A Central Composite Design (CCD) and Response Surface Methodology (RSM) were applied to determine the contribution of UV‐C (254 nm) dose, hydrogen peroxide, and ozone concentration on the lethality toward Aspergillus niger...
Mon, 08/24/2020 - 21:29
This work examined the influence of cultivar, tubers’ age, antibrowning agent, package atmosphere, and storage time on fresh‐cut potatoes’ (FCPs) physical, chemical, and sensory properties. Potato slices of cv. Birgit and Lady Claire tubers sampled during the first, fifth, and ninth months of storage were dipped in solutions of (1) sodium chloride (1%) and (2) sodium ascorbate (2%), and stored...
Mon, 08/24/2020 - 21:29
Peaches are vulnerable to cold temperature, showing the symptoms of chilling injury (CI). The occurrence of CI results in irreversible aroma loss, especially ‘peach‐like’ lactones loss during cold storage and subsequent shelf life. Methyl jasmonate (MeJA) treatment is effective in alleviating CI symptoms in peach fruit; however, its effect on peach aroma volatiles is still unknown. To explore the...
Sat, 08/15/2020 - 22:13
Dried sweet potatoes (SPs) are often irradiated for improved safety and shelf life. Formation of irradiation‐derived radicals was analyzed using electron paramagnetic resonance (EPR) spectroscopy. These irradiation‐specific radicals can be used to characterize the irradiation history of dry plant‐based foods containing cellulose and sugars. The signal characteristics (intensity and peak shape)...
Fri, 08/14/2020 - 22:13
This study was aimed to investigate the presence of Listeria monocytogenes in raw water buffalo milk and milk products, besides determining its serotype and the extent of its resistance against various antibiotics. A total of 188 samples of raw water buffalo milk and milk products were collected from Samsun Province, Turkey between November 2012 and May 2013. The classical culture technique was...
Thu, 08/13/2020 - 22:12
Herein, Psyllium‐seed mucilage (PSM) and oregano extract (OE) were incorporated into the design of a promising, biodegradable, and antimicrobial edible film to enhance the shelf life of food. Various OE‐PSM films with different concentrations of OE, PSM, and glycerol, as a plasticizer, were fabricated. Further physicochemical, mechanical, and structural studies demonstrated an enhancement in the...
Tue, 08/11/2020 - 22:12
Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet...
Tue, 07/21/2020 - 22:10
Acrylamide is a known neurotoxin and probable carcinogen in humans. Researchers reported that foods rich in carbohydrates could generate high amounts of acrylamide at high temperatures. In recent years, hydrocolloids are applied to reduce acrylamide in thermally processed foods and the effect has been well proved. The present work was to investigate the effect of sodium alginate as the coating...
Tue, 07/21/2020 - 22:10
Owing to the strong hydrophobicity of zein, improved solubility is required to enhance the recovery of bioactive peptides. Using a zein suspension prepared by the antisolvent precipitation method, the impact of varying the voltage during dielectric barrier discharge (DBD) treatment on the physicochemical and conformational properties of zein in water was investigated. Analysis of the particle...
Thu, 07/16/2020 - 22:10
In this study, Salmonella isolates recovered from meat (beef and mutton) and meat contact surfaces at retail were investigated to determine their serotype, antibiotic resistance, and biofilm formation ability. Salmonella was found in 29 (24.17%) samples out of 120 samples including 14/50 (28%) of beef, 10/40 (25%) of mutton, and 5/30 (16.67%) of meat contact surfaces. Seven isolates were...
Tue, 07/14/2020 - 22:12
N‐linked oligosaccharides (N‐glycans) derived from milk were recently found to be antipathogenic. This study compares the antimicrobial activity of N‐linked glycans and free oligosaccharides from human, bovine, and goat milk against Staphylococcus aureus. Milk N‐glycans showed a bactericidal/bacteriostatic effect on the pathogen when compared to free milk oligosaccharides, evidenced by the clear...
Sun, 07/12/2020 - 22:11
The bacterial biofilm formation index (BFI) is measured by a microtiter plate assay, and it is typically performed at 72 hr. However, the dynamics of biopolymer formation change during this incubation period. The aims of this study were to follow the biofilm formation dynamics of Vibrio strains isolated from samples of seafood and food contact surfaces (FCS) and to propose a new BFI...
Fri, 07/10/2020 - 22:11
Food companies should comply with the requirements of a zero‐waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value‐added products. Thus, in this work the experimental...
Fri, 07/10/2020 - 22:11
In recent years, to increase growth rate and prevent infectious diseases, an excessive use of antibiotics in livestock breeding processes has resulted in the presence of antibiotic residues in animal foods. In this experiment, a new kind of electrochemical sensor is prepared based on magnetic mesoporous hollow carbon microspheres (MHM) as a penicillinase (Pen X) adsorption carrier to rapidly...
Wed, 07/08/2020 - 22:11
The food irradiation marker, 2‐dodecylcyclobutanone (2‐DCB), assayed by SPME provides a fast and simple method to estimate the irradiation history of fat‐containing food products. The SPME conditions were optimized to maximize the extraction of 2‐DCB from chicken jerky treats (CJT) irradiated at low (5 kGy) and high (50 kGy) doses. The extracted 2‐DCB was measured using GC‐MS in selected ion mode...
Thu, 06/25/2020 - 22:10
Acrylamide (AA), classified as a probable carcinogen, can be neurotoxic, genotoxic, and can damage DNA. This study explored the ability of seabuckthorn berries juice (SBJ) to alleviate AA‐induced toxic injury in rats. Twenty‐four adult male Sprague‐Dawley (SD) rats were randomly divided into four groups: control group, AA group (40 mg/kg), AA + SBJ (40 mg/kg AA and 5 mL/kg SBJ), and AA + vitamin...
Tue, 06/23/2020 - 22:10
Terpene glycosides (TGs) in the berry skins of Ecolly and Cabernet Gernischet (CG) grapes were profiled by ultra performance liquid chromatography‐quadrupole time‐of‐flight mass spectrometry (UPLC‐Q‐TOF‐MS) and compared to that of Muscat Hamburg (MH) grapes. The aroma glycosides in grape skins were extracted by methanol, purified using Amberlite XAD‐2 resins, eluted in methanol/ethyl acetate, and...
Tue, 06/23/2020 - 22:10
The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and without ultraviolet A (UVA) irradiation. The results showed that the gel strength and cooking yield increased in a PTE dose‐dependent manner, and at...
Tue, 06/23/2020 - 22:10
Sanguisorba officinalis L. (family Rosaceae, subfamily Rosoideae) is a plant found throughout Southern Europe, Northern Africa, and Eastern Asia. This study demonstrated the antibacterial activity of a purified polyphenolic extract (PPE) from S. officinalis L. against Bacillus subtilis using growth inhibitory and apoptosis assays, and investigated the antibacterial mechanism responsible for...
Tue, 06/23/2020 - 22:10
Battered and breaded fish nuggets (BBFNs) were prepared by treating fish with a batter composed of wheat starch (WS) and wheat protein (WP) blends (at the ratios of 15:1, 13:1, 11:1, 9:1, and 7:1, w/w), frying at 170 °C (40 s) followed by 190 °C (30 s). Fried BBFNs were evaluated for moisture and fat contents, color, shrinkage, acrylamide content, and fat distribution. Results showed that...
Tue, 06/09/2020 - 22:11
Chitosan (CHI) and whey protein are usually used to prepare edible films for food preservation. However, the composite film composed of the two components does not yield satisfactory properties for chestnut preservation. In this study, nano‐cellulose and cinnamaldehyde (CMA) were added to CHI and whey protein, creating a new composite film with strong water retention, bacteriostatic, and...
Sun, 06/07/2020 - 22:11
As a kind of polymer material additive, phthalic acid esters (PAEs) are widely used in food industry. However, PAEs are environmental endocrine disruptors with reproductive toxicity and teratogenic carcinogenicity, which are difficult to be degraded in the natural environment. In this paper, gas chromatography‐mass spectrometer (GC‐MS) methods for PAEs in polyethylene wrap film were optimized....
Sat, 05/30/2020 - 03:31
Understanding consumers’ perceptions toward chicken meat safety and quality could provide valuable information to public health educators since it is the most consumed meat. This study explores perceptions of a group of South African consumers on the safety and quality of chicken meat based on intrinsic and extrinsic attributes and identifies related safety risks. Data were collected through a...

Pages