LWT

Tue, 12/10/2019 - 03:22
LWT
Author(s): Supaporn Klaykruayat, Busarakorn Mahayothee, Pramote Khuwijitjaru, Marcus Nagle, Joachim MüllerAbstractIn this study, the effects of storage conditions of germinated parboiled rice (GPR) including packaging materials, oxygen, and temperature on its physicochemical qualities, bioactive compounds, antioxidant activity, sensory quality, and microbiological properties were investigated....
Sat, 12/07/2019 - 03:21
LWT
Author(s): Edinéia Bonin, Venício Macedo Carvalho, Vicente Diaz Avila, Naiara Caroline Aparecida dos Santos, Érica Beassi-Zanqueta, César Armando Contreras Lancheros, Isolde Terezinha Santos Previdelli, Tania Ueda Nakamura, Benício Alves de Abreu Filho, Ivanor Nunes do PradoAbstractDue to consumers' increasingly negative perceptions of synthetic preservatives, interest and research on plants and...
Thu, 12/05/2019 - 03:37
LWT
Author(s): Jin-Young Han, Won-Jae Song, Joo Hyun Kang, Sea C. Min, Sangheum Eom, Eun Jeong Hong, Seungmin Ryu, Seongbong Kim, Sangwoo Cho, Dong-Hyun KangAbstractWe evaluated the effect of plasma-activated water (PAW) on the populations of foodborne pathogens and food-spoilage microorganisms on Korean rice cake. PAW was produced by treating distilled water with two atmospheric dielectric-barrier...
Thu, 12/05/2019 - 03:37
LWT
Author(s): Mengna Zhang, Linqiu Li, Gongshuai Song, Honghai Wang, Haixing Wang, Qing ShenAbstractTuna oil (TO) is susceptible to oxidation thus induce unpleasant flavor during storage. Herein, a novel and efficient laser irradiation desorption headspace solid-phase microextraction coupling gas chromatography-mass spectrometry method was developed for fast analysis of flavor change in TO at...
Wed, 12/04/2019 - 03:21
LWT
Author(s): Tareq M. Osaili, Fayeza Hasan, Dinesh Kumar Dhanasekaran, Reyad S. Obaid, Anas A. Al-Nabulsi, Sowmya Rao, Hera Fatima, Mutamed Ayyash, Ioannis Savvaidis, Richard HolleyAbstractThe study aimed to determine D and z-values of Escherichia coli O157:H7 strains and Salmonella spp. in camel lean meat burger (CM) and camel meat burger with hump fat (CMF). Two E. coli O157:H7 strains, S....
Mon, 12/02/2019 - 03:21
LWT
Author(s): Mariana Cap, Paola Fleitas Paredes, Diego Fernández, Marina Mozgovoj, Sergio R. Vaudagna, Anabel RodriguezAbstractThe aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated....
Mon, 12/02/2019 - 03:21
LWT
Author(s): Ali Heshmati, Sabah Ghadimi, Akram Ranjbar, Amin Mousavi KhaneghahAbstractPekmez can be considered as one of the most favored traditional grape's products, however, it can be contaminated with ochratoxin A (OTA). In this regard, for the first time, the effects of unit operations including washing, juicing (crushing and pressing), clarification with the aid of various clarifier (...
Mon, 12/02/2019 - 03:21
LWT
Author(s): Andréia Saldanha de Lima, Darla Volcan Maia, Louise Haubert, Thaís Larré Oliveira, Ângela Maria Fiorentini, Cesar Valmor Rombaldi, Wladimir Padilha da SilvaAbstractAraçá (Psidium cattleianum Sabine) is a native fruit of South America, with high levels of bioactive compounds as well as antimicrobial potential. The aim of this study was to evaluate the antibacterial activity of the...
Mon, 12/02/2019 - 03:21
LWT
Author(s): Suganya Jeyaprakash, Jessica E. Heffernan, Robert H. Driscoll, Damian C. FrankAbstractThe impact of different drying technologies (heat pump drying-HPD, freeze drying-FD, spray drying-SPD and refractance window drying-RWD) on tomato flavor was investigated using non-volatile parameters (pH, Brix, titratable acidity, glucose, fructose, and citric acid) and odor-active volatiles....
Mon, 12/02/2019 - 03:21
LWT
Author(s): Alberto Alía, Juan J. Córdoba, Alicia Rodríguez, Carmen García, María J. AndradeAbstractThe anti-Listeria monocytogenes activity of 30 Debaryomyces hansenii strains was evaluated to be used as protective cultures in sliced dry-cured ham. Some of the yeast strains exhibited inhibitory potential against the L. monocytogenes strains S2, S4-2, S12–1 and S7-2 belonging to the serotypes 1/2a...
Mon, 12/02/2019 - 03:21
LWT
Author(s): Jasim Ahmed, Linu Thomas, Mehrajfatema MullaAbstractHummus is a popular dip of the Middle Eastern countries and widely sold in the supermarket. The consumption of hummus from these sources could be a potential source of microbial contamination and food-borne diseases. In this work, the hummus samples were subjected to high-pressure treatment (300–600 MPa for 15 min) in three selected...
Mon, 12/02/2019 - 03:21
LWT
Author(s): Yu-Wei Chang, Xiang You Zeng, Wen-Chieh SungAbstractPrevious studies have shown chitosans (50–190 kDa) reduce the formation of acrylamide in the Maillard reaction model system. Low-molecular-weight chitosans (52.5 kDa, 71.4 kDa, and 189 kDa) and chitooligosaccharide (1.2 kDa) were added to model systems of glucose/fructose-asparagine solutions in order to evaluate the impact of these...
Mon, 12/02/2019 - 03:21
LWT
Author(s): Francesca Patrignani, Luigi Parrotta, Stefano Del Duca, Lucia Vannini, Lucia Camprini, Marco Dalla Rosa, Oliver Schlüter, Rosalba LanciottiAbstractThis research was aimed at producing, by the use of Yarrowia lipolytica and Debaryomyces hansenii strains, cricket powder hydrolysates endowed with high food safety, functionality, sensory and technological properties to be further used as...
Fri, 10/25/2019 - 03:27
LWT
Author(s): Natalia Parma Augusto de Castilho, Svetoslav Dimitrov Todorov, Leandro Licursi Oliveira, Luciano dos Santos Bersot, Luís Augusto NeroAbstractThe aim of the study was to evaluate the inhibitory activity of Lactobacillus curvatus UFV-NPAC1 and its bacteriocin on Listeria monocytogenes in a controlled food matrix. Fresh sausages were prepared and inoculated with different combinations of...
Sun, 10/20/2019 - 03:25
LWT
Author(s): Aleksandra M. Kocot, Magdalena A. OlszewskaAbstractBiofilms pose a serious hygienic concern in the food processing environment due to the strong antimicrobial tolerance and thus higher risk of food contamination. The aim of this study was to investigate dual species biofilm formation of P. aeruginosa ATCC 27853 or S. aureus FI 2 with L. innocua FI 2 and biofilm inactivation using QAC...
Sat, 10/19/2019 - 03:25
LWT
Author(s): Ilaria BenucciAbstractPost-bottling storage is a critical phase for rosé sparkling wines because they are photosensitive and suffer from degradation over time, resulting in colour and aroma changes. This study evaluated the effect of post-bottling storage conditions on the chromatic characteristics and sensory profile of a rosé sparkling wine, stored in Antique Green glass bottle for 9...
Thu, 10/17/2019 - 03:25
LWT
Author(s): Carlos Luz, Luana Izzo, Alberto Ritieni, Jordi Mañes, Giuseppe MecaAbstractWhey is a by-product of the cheese industry, yet it contains proteins that have a high nutritional value and are an important source of antifungal peptides. Food deterioration caused by toxigenic fungi is one of the challenges of food safety. In this context, trypsin was used to hydrolyse goat milk whey at 37....
Fri, 10/11/2019 - 03:24
LWT
Author(s): Xi Cao, Linmeng Liao, Fengqin FengAbstractLipase catalysis has become the most promising technique for enrichment of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) due to its mild and green conditions. In this study, Trichosporon sp. F1-2 was newly isolated from oil-contaminated sludge, and its extracellular lipase was purified using ammonium sulfate precipitation and DEAE-...
Fri, 10/11/2019 - 03:24
LWT
Author(s): Yuanyuan Pan, Yan Zhang, Jun-Hu Cheng, Da-Wen SunAbstractEffects of ultrasound pretreatments and dielectric barrier discharge (DBD) cold plasma on the inactivation of Listeria monocytogenes (L. monocytogenes) under various growth temperatures were investigated, and membrane fatty acid profiles of L. monocytogenes were also determined. Fatty acids anteiso-C15:0, anteiso-C17:0 and C15:0...
Sun, 10/06/2019 - 03:24
LWT
Author(s): Gökhan Kürşad İncili, Pınar Karatepe, Osman İrfan İlhakAbstractThe aim of this study was to determine the single and combined effect of chitosan and Pediococcus acidilactici (B-LC-20) on Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. After spiking the samples with pathogens, meatball mixture was divided into 4 groups as control, chitosan, B-LC...
Sun, 10/06/2019 - 03:24
LWT
Author(s): A.A.M. Pereira, F.S. Prestes, A.C.M. Silva, M.S. NascimentoAbstractThe aim of this study was to evaluate the behavior of Salmonella Typhimurium ATCC 14028 during peanut dry roasting after pre-adaptation to desiccation stress. To cause desiccation stress, blanched peanut kernels (aw 0.43) were inoculated with S. Typhimurium and stored at 28 °C for up to 180 days. Then, the samples were...
Sun, 10/06/2019 - 03:24
LWT
Author(s): Hangjin Zhang, Yanyun Zhao, Chuting Gong, Shunshan JiaoAbstractRadio frequency (RF) heating has been explored as a new pasteurization technology for low-moisture foods (LMFs). This study investigated the impact of RF heating on sublethal injury of Salmonella Typhimurium in red pepper powder with different initial water activity (aw) (0.44, 0.53, 0.63 and 0.70). Red pepper powder...
Fri, 10/04/2019 - 03:24
LWT
Author(s): Darla Silveira Volcan Maia, Louise Haubert, Isabela Schneid Kroning, Kauana dos Santos Soares, Thaís Larré Oliveira, Wladimir Padilha da SilvaAbstractThe aims of this study were to verify the ability of S. aureus isolates from food poisoning outbreaks to form biofilm, and evaluate the susceptibility of these isolates to Butia odorata extract (BOE) and its effect on S. aureus biofilm....
Fri, 10/04/2019 - 03:24
LWT
Author(s): Veronica Rodriguez-Martinez, Gonzalo Velázquez, Rosario de Jesús Rodríguez Altaif, Fabian Fagotti, Jorge Welti-Chanes, J. Antonio TorresAbstractFollowing deterministic and probabilistic predictive microbiology procedures, cumulative 48 h exponential growth estimates were obtained for Listeria monocytogenes (Lm) and Pseudomonas putida (Pp) as preservation effectiveness indicators for...
Thu, 10/03/2019 - 03:24
LWT
Author(s): Chevise L. Thomas, Harshavardhan Thippareddi, Macc Rigdon, Sanjay Kumar, Robert W. McKee, William M. Sims, Alexander M. StelzleniAbstractThe US meat industry actively seeks antimicrobials to eliminate Shiga toxin-producing Escherichia coli (STEC) in non-intact products. To facilitate this, the anterior end (10.2 cm) of beef striploins (30.5 cm) were inoculated (lean side) with a ca. 8....
Thu, 10/03/2019 - 03:24
LWT
Author(s): Álvaro T. Lemos, Ana C. Ribeiro, Ivonne Delgadillo, Jorge A. SaraivaAbstractRaw watermelon juice previously studied for 21 days by hyperbaric storage (HS) at 75 MPa and uncontrolled/naturally variable room temperature (RT ≈ 25 °C), was kept further under 75 MPa/≈25 °C for one year. The results revealed that compared to the results previously reported (21 days), HS up to one year caused...
Wed, 10/02/2019 - 03:25
LWT
Author(s): Linlin Xu, Ping Chen, Tong Liu, Dayong Ren, Na Dong, Wenwen Cui, Pai He, Yunfeng Bi, Na Lv, Moeketsi NtakatsaneAbstractThe study developed a novel, sensitive and visual count card for detection of molds and yeasts in food. A series of concentrations of ethanol and four cations for molds and yeasts growth and coloration were evaluated. Furthermore, cold water gel texture of count card...
Wed, 10/02/2019 - 03:25
LWT
Author(s): Tianqi Cui, Fengling Bai, Mengtong Sun, Xinran Lv, Xuepeng Li, Defu Zhang, Hong DuAbstractQuorum quenching (QQ) activity of crude extract (CE) from Lactobacillus crustorum ZHG 2-1 against Pseudomonas aeruginosa was evaluated at three sub-minimum inhibitory concentrations (MIC) 1.0, 2.0 and 3.0 mg/mL. Agar diffusion method results showed that CE can degrade N-homoserine lactone (AHLs)...
Mon, 09/30/2019 - 17:00
LWT
Author(s): Alonzo A. Gabriel, Katrina Moira D. Melo, Juan Carlos D. MichelenaAbstractThis study was conducted to determine the efficacy of UV-C irradiation for safety and quality of dried bay leaves. Cocktails of microorganisms of the same species were prepared and inoculated onto the leaves, which were thereafter subjected to UV-C irradiation. Results showed that all tested organisms, which...
Sat, 09/28/2019 - 03:19
LWT
Author(s): María Verónica Fernandez, Macarena Bengardino, Rosa Juana Jagus, María Victoria AgüeroAbstractThis study aims to assess beet leaves extracts (BLE) potential for fruit and vegetable smoothie enrichment and/or preservation. BLE presented a total phenolic content (TPC: 132.43 ± 1.51 g kg−1 dry weight (DW) basis) and an antioxidant capacity (219.2 ± 23.4 mmol kg−1 DW for FRAP and 28.9 ± 0....
Fri, 09/27/2019 - 03:17
LWT
Author(s): Yuxiang Zhang, Jianping Wei, Hong Chen, Zihan Song, Hong Guo, Yahong Yuan, Tianli YueAbstractStenotrophomonas maltophilia has both the pathogenic potential and the ability to cause food spoilage, and is characterized by multi-resistance to many antibiotics. Essential oils (EOs) have been reported as good antimicrobial agents. In this study, seven EOs were selected to evaluate the...
Thu, 09/26/2019 - 03:19
LWT
Author(s): Chantelle Human, Dalene de Beer, Marique Aucamp, Isa J. Marx, Christiaan J. Malherbe, Marinda Viljoen-Bloom, Marieta van der Rijst, Elizabeth JoubertAbstractGreen rooibos extract containing high levels of aspalathin, a dihydrochalcone antioxidant, and the carrier chitosan, both an antioxidant and antimicrobial agent, was used to produce a dual-purpose food ingredient powder by spray-...
Mon, 09/23/2019 - 03:19
LWT
Author(s): Kang-Mo Ku, Yu-Chun Chiu, Cangliang Shen, Matthew JenksAbstractThe amount and composition of cuticular wax on bolting lettuce leaves of different maturity was shown to be associated with Salmonella attachment and survival. The amount of cuticular wax on leaves from the top (40.9 ± 4.7 μg cm−2) and middle stem (44.7 ± 2.9 μg cm−2) locations was significantly greater than that observed...
Sun, 09/22/2019 - 03:19
LWT
Author(s): Baran Onal-Ulusoy, Yasin Sen, Mehmet MutluAbstractIn this study, physicochemical parameters of hazelnuts after atmospheric-pressure (AP:air, 3000 L/h, 655 W, 25 kHz, 1.7 min) and low-pressure (LP:air, 25 Pa, 100 W, 13.56 MHz, 30 min) cold plasmas, and gamma irradiation (GMI:10 kGy, 10 min) treatments, and untreated and treated hazelnuts after accelerated storage for 30 days(60 °C) were...
Sun, 09/22/2019 - 03:19
LWT
Author(s): Dâmaris Carvalho Lima, Alberto Claudio Miano, Pedro Esteves Duarte Augusto, Valter ArthurAbstractThis work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 and 10 kGy) of γ-radiation using 60Co as source. The composition and nutritional...
Sun, 09/22/2019 - 03:19
LWT
Author(s): Xinyu Liao, Qisen Xiang, Patrick J. Cullen, Yuan Su, Shiguo Chen, Xingqian Ye, Donghong Liu, Tian DingAbstractMicrobial decontamination during the thawing process would offer an effective intervention step to ensure food safety. In this study, plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) are proposed as the thawing media to assure microbiological safety...
Sun, 09/22/2019 - 03:19
LWT
Author(s): H. Staroszczyk, B. Kusznierewicz, E. Malinowska-Pańczyk, I. Sinkiewicz, K. Gottfried, I. KołodziejskaAbstractThe aim of the work was to study the feasibility of using aqueous extracts from rowanberry, blue-berried honeysuckle, and chokeberry pomace for the formulation of fish gelatin films with antioxidant and antimicrobial activity as well as improved mechanical and water barrier...
Sun, 09/22/2019 - 03:19
LWT
Author(s): Haiying Cui, Chenghui Zhang, Changzhu Li, Lin LinAbstractEscherichia coli O157:H7 (E. coli O157:H7) easily forms biofilms on pores and veins of plant, which poses a serious hazard to safety of ready-to-eat vegetables. Therefore, this study was designed to evaluate inhibition mechanism of clove oil on E. coli O157:H7 biofilm and apply it to vegetable for reduce risk of contamination....
Sun, 09/22/2019 - 03:19
LWT
Author(s): A. García, L.M. Pérez, G.N. Piccirilli, R.A. VerdiniAbstractSoy sauce is a traditional seasoning for foods available at the global market that is consumed all over the world. This sauce has a unique flavor and also antimicrobial and antioxidant properties. There is a wide range of soy sauces and their differences are mainly based on the manufacturing methods. Variation in chemical...
Sun, 09/22/2019 - 03:19
LWT
Author(s): Ji Luo, Mustapha Muhammad Nasiru, Wenjing Yan, Hong Zhuang, Guanghong Zhou, Jianhao ZhangAbstractThe aim of this work was to investigate the influence of dielectric barrier discharge cold plasma (DBD-CP) on the structure and aroma compounds binding capacity of myofibrillar proteins (MPs) extracted from Chinese dry-cured bacon. MPs were treated with DBD-CP at 0, 50, 60 and 70 kV for...
Thu, 09/19/2019 - 01:05
LWT
Publication date: January 2020Source: LWT, Volume 117Author(s): Chieh-Hsiu Lee, Yu-Ting Chen, Hsin-Jung Hsieh, Kai-Ting Chen, Yi-An Chen, Jung-Tsung Wu, Ming-Shiun Tsai, Jer-An Lin, Chang-Wei HsiehAbstract5-hydroxymethylfurfural (5-HMF) is regarded as a neo-formed contaminant (NFC) that may negatively affect human health. Among the foods undergoing thermal processing, the 5-HMF content of black...
Sat, 09/14/2019 - 01:03
LWT
Publication date: December 2019Source: LWT, Volume 116Author(s): Mohammad Shakhawat Hussain, Minyeong Kwon, Eun-ji Park, Kajla Seheli, Roksana Huque, Deog-Hwan OhAbstractThis study aims to examine the disinfection kinetics of slightly acidic electrolyzed water (SAEW) with mild heat and ultrasound on Bacillus cereus biofilms on green leaf surfaces. Biofilms of two B. cereus reference strains (ATCC...
Sat, 09/14/2019 - 01:03
LWT
Publication date: January 2020Source: LWT, Volume 117Author(s): Li-Wah Wong, Chih-Yao Hou, Chun-Chi Hsieh, Chao-Kai Chang, Yi-Shan Wu, Chang-Wei HsiehAbstractThis research is mainly focused on preparing gallic acid (GA) coated, antimicrobial, active packaging, low density polyethylene (LDPE) films by capacitively coupled plasma. Firstly, the suitable plasma treatment condition was 30 W treated...
Thu, 09/12/2019 - 01:03
LWT
Publication date: December 2019Source: LWT, Volume 116Author(s): Anuj Purohit, Anand MohanAbstractThis study was designed to assess the antimicrobial effect of pyruvic or succinic acid with oregano essential oil on Salmonella survival, composition of natural microflora, and resultant ground meat quality. Various concentrations of pyruvic (PA) and succinic acids (SA) with 0.5% essential oil (EO)...
Wed, 09/11/2019 - 01:05
LWT
Publication date: Available online 8 September 2019Source: LWTAuthor(s): Stefani Machado Lopes, Eduardo César TondoAbstractPeruvian pisco sour is an alcoholic cocktail prepared with egg white in order to form a creamy texture. This drink has been served worldwide, however concerns about its safety have been raised because of the possibility of egg whites be contaminated by Salmonella. This study...
Wed, 09/11/2019 - 01:05
LWT
Publication date: Available online 8 September 2019Source: LWTAuthor(s): Jin-Hee Kim, Sun Jung, Se-Wook OhAbstractMicrobial enrichment of bacteria is essential for detection because generally foodborne pathogens exist on food at very low concentrations. This study described a rapid and simple pretreatment method, combination of bacteria concentration and DNA concentration for detection E. coli...
Wed, 09/11/2019 - 01:05
LWT
Publication date: Available online 10 September 2019Source: LWTAuthor(s): Sana Meftah, Salwa Abid, Teresa Dias, Paula RodriguesAbstractProcessed meat products are of worldwide importance, but they are highly prone to fungal and ochratoxin A (OTA) contamination. In previous studies, several Lactic Acid Bacteria (LAB) and yeasts have been tested as biocontrol agents against P. nordicum growth and...
Sat, 09/07/2019 - 01:05
LWT
Publication date: December 2019Source: LWT, Volume 116Author(s): Taskeen Niaz, Saima Shabbir, Tayyaba Noor, Muhammad ImranAbstractSynthetic lipid membranes are considered as promising food-grade nano vesicles (NVs), but their functionalization is required to empower them as active-nano vesicle systems. In this study, rhamnosomes (RS) were developed by engineering the membrane of nano-liposomes...
Thu, 09/05/2019 - 01:05
LWT
Publication date: December 2019Source: LWT, Volume 116Author(s): Saerom Lee, Misook KimAbstractHere, the multi-functional properties of Leuconostoc mesenteroides MKSR (MKSR), newly isolated from the Korean fermented vegetable product, kimchi, were evaluated. The survival rate of MKSR was 98% in 0.1% pepsin solution (pH 2.0) after 3 h, and 93% in 0.1% bile salt solution after 4 h. MKSR possessed...
Fri, 08/23/2019 - 01:03
LWT
Publication date: Available online 22 August 2019Source: LWTAuthor(s): Shunmugavel Uma Maheshwari, Sundarajan Amutha, Rangasamy Anandham, Ganapathyswamy Hemalatha, Natesan Senthil, Soon Woo Kwon, Natesan SivakumarAbstract:Panchamirtham is a fermented fruit mix made from natural fermentation of fruits (banana, brown sugar, seedless dates, sugar candy, honey, cardamom and ghee), which offers...

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