LWT

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...
Thu, 08/22/2019 - 01:03
LWT
Publication date: Available online 21 August 2019Source: LWTAuthor(s): Lenka Necidová, Bohdana Mrňousová, Danka Haruštiaková, Šárka Bursová, Bohumíra Janštová, Jozef GolianAbstractOur study evaluated the possibility of survival and growth of L. monocytogenes in 9 types of ready-to-eat foods. The evaluation was focused on the effectiveness of selected preservatives, namely sodium benzoate mixed...
Wed, 08/14/2019 - 01:05
LWT
Publication date: Available online 12 August 2019Source: LWTAuthor(s): Saritha Gopal Pandit, Krishna-Prashanth Ramesh Mekala, Mohankumari H. Puttananjaiah, Mohan Appasaheb DhaleAbstractFungus producing red pigment was identified as Talaromyces purpureogenus CFRM02. Agriculture by-product, bengal gram husk (BegH) was used as substrate for fermentation. Red pigment characteristics were confirmed by...
Wed, 08/14/2019 - 01:05
LWT
Publication date: Available online 12 August 2019Source: LWTAuthor(s): Guangyi Gong, Shimin Wu, Xiaojing WuAbstractThe health risk of toxic aldehydes has attracted substantial attention. Among these aldehydes, 4-hydroxy-2-trans-hexenal (4-HHE) and 4-hydroxy-2-trans-nonenal (4-HNE) are two of the most toxic. In addition, polycyclic aromatic hydrocarbons (PAHs) and oxygenated aromatic hydrocarbons...
Wed, 08/14/2019 - 01:05
LWT
Publication date: Available online 12 August 2019Source: LWTAuthor(s): Mahmut Kilicli, Mehmet Baslar, M. Zeki Durak, Osman SagdicAbstractIn this study, we aimed to use ultrasound and low-intensity electrical current practices to make lettuce safer for human health. For this purpose, three electric currents (0.2, 0.8, and 1.4 mA) and two ultrasonic processes (24 and 40 kHz), used both separately...
Wed, 08/14/2019 - 01:05
LWT
Publication date: Available online 13 August 2019Source: LWTAuthor(s): Rong Xiang, Jingrong Cheng, Mingjun Zhu, Xueming LiuAbstractMulberry polyphenol (MP), enriched with antioxidant ingredients, presents enormous potential as a natural antioxidant in meat products. This study investigated the effect of MP on physicochemical properties, antioxidant activity and bio-safety of Cantonese sausages...
Sat, 08/03/2019 - 01:03
LWT
Publication date: Available online 2 August 2019Source: LWTAuthor(s): Moutong Chen, Jianheng Cheng, Rui Pang, Jumei Zhang, Yuetao Chen, Haiyan Zeng, Tao Lei, Qinghua Ye, Shi Wu, Shuhong Zhang, Haoming Wu, Juan Wang, Qingping WuAbstractListeria monocytogenes is a hazardous foodborne causative agent, commonly found in foods and food production environments. The persistent contamination of L....
Sat, 08/03/2019 - 01:03
LWT
Publication date: Available online 2 August 2019Source: LWTAuthor(s): Ruiling Lv, Mingming Zou, Weijun Chen, Jianwei Zhou, Tian Ding, Xingqian Ye, Donghong LiuAbstractBecause of the hydrophobicity and formation of biofilm, Bacillus cereus spores are highly resistant and widespread in food industry. The outermost layer: exosporium of Bacillus cereus spore plays an important role in its surface...
Sat, 08/03/2019 - 01:03
LWT
Publication date: Available online 2 August 2019Source: LWTAuthor(s): Zeynal TopalcengizAbstractThe aim of this study was to evaluate the efficacy of recommended and recalculated thermal process parameters to achieve mandatory 5-log reduction of shiga toxin-producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes in fruit juices in the United States. Logarithms of published D-...
Fri, 08/02/2019 - 01:03
LWT
Publication date: Available online 31 July 2019Source: LWTAuthor(s): Halil Ibrahim Kaya, Omer SimsekAbstractBacteriocins are the most important natural preservatives against pathogens, but their limited spectrum could not fully ensure food safety. In this study, bacteriocin producers showing specific-antimicrobial activity to foodborne pathogens were isolated and the success of the cocktail of...
Thu, 08/01/2019 - 01:04
LWT
Publication date: Available online 30 July 2019Source: LWTAuthor(s): Juliana A.S. Leite, Aurea M.A. Migotto, Mariza Landgraf, Virginia S. Quintal, Jorge A.W. Gut, Carmen C. TadiniAbstractThe main objective of this work was to verify the efficiency of batch microwave-assisted heating for donor human milk and assess the activity of alkaline phosphatase (ALP) and microbiological quality. Processing...
Wed, 07/31/2019 - 01:03
LWT
Publication date: Available online 29 July 2019Source: LWTAuthor(s): Alex Tsun Yin Lau, Shai Barbut, Kelly Ross, Moussa Sory Diarra, S. BalamuruganAbstractThe effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and...
Wed, 07/31/2019 - 01:03
LWT
Publication date: Available online 30 July 2019Source: LWTAuthor(s): Sang-Soon Kim, Minjung Shin, Jun-Won Kang, Do-Kyun Kim, Dong-Hyun KangAbstractApplicability of the 222 nm krypton-chlorine (KrCl) excilamp and 280 nm UVC light-emitting diode (LED-UVC) for water disinfection was identified in this study. Listeria monocytogenes and Salmonella Typhimurium were inactivated by the KrCl excilamp and...
Mon, 07/29/2019 - 01:03
LWT
Publication date: Available online 19 July 2019Source: LWTAuthor(s): Carlos Santos, Cristina Roseiro, Helena Gonçalves, Cristina Aleixo, Carlos Moniz, Duarte J.B. da PonteAbstractThe present study evaluated the effect of salting/curing methods and raw tuna flesh microbial status on the lipid oxidation and the incidence of biogenic amines in “muxama”, a dry tuna product. After drying (T0), salted/...
Mon, 07/29/2019 - 01:03
LWT
Publication date: Available online 27 July 2019Source: LWTAuthor(s): Jiamiao Hu, Feng Zhou, Yu Lin, Arong Zhou, Bee K. Tan, Shaoxiao Zeng, Siti Sarah Hamzah, Shaoling LinAbstractResidual aluminum in jellyfish is largely due to the use of alum as a firming agent. Simply lowering the usage of alum during jellyfish dehydration may not only affect its texture, but also increase its susceptibility to...
Mon, 07/29/2019 - 01:03
LWT
Publication date: Available online 28 July 2019Source: LWTAuthor(s): Xiaoan Li, Meilin Li, Nana Ji, Peng Jin, Jianhao Zhang, Yonghua Zheng, Xinhua Zhang, Fujun LiAbstractNon-thermal cold plasma as a novel method for maintaining safety and inducing phenolic accumulation in fresh-cut pitaya (Hylocereus undatus) fruit and the possible mechanisms were investigated. Results showed that cold plasma...
Mon, 07/29/2019 - 01:03
LWT
Publication date: November 2019Source: LWT, Volume 115Author(s): Clara Suprani Marques, Renata Pancini Grillo, Danielle Gonçalves Bravim, Priscila Vargas Pereira, Janaína Cecília Oliveira Villanova, Patrícia Fontes Pinheiro, Joel Camilo Souza Carneiro, Patrícia Campos BernardesAbstractThe microbiological quality of a ready-to-eat salad treated with different sanitizers (sodium...
Mon, 07/22/2019 - 01:04
LWT
Publication date: November 2019Source: LWT, Volume 114Author(s): Kayoko Ohtsuka, Kozue Hoshino, Natsuko Kadowaki, Misa Ohsaka, Noriko Konishi, Hiromi Obata, Akemi Kai, Jun Terajima, Yukiko Hara-KudoAbstractEnterotoxigenic Escherichia coli (ETEC) is a major foodborne pathogen. Along with water, vegetables are one of the major food sources related to infections. Effective detection methods for ETEC...

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