Trends in Food Science & Technology

Sun, 06/13/2021 - 06:07
Author(s): Rita Végh, Mariann Csóka, Csilla Sörös, László Sipos Background Bee pollen is a natural apicultural product that is becoming popular among health-conscious consumers due to its wide variety of nutrients and bioactive substances. However, only a limited number of countries have established requirements for the quality and safety of the product so far. Scope and approach In this...
Fri, 06/11/2021 - 06:07
Author(s): Sara Marçal, Manuela Pintado Background It was estimated that each year, 15–25 million tons of mango peels and stones are generated. The deposition of mango byproducts in landfills cause severe environmental problems. Scope and approach In this review, the main research encompassing phytochemical composition, processing and food industry applications of mango peels were discussed...
Fri, 06/11/2021 - 06:07
Author(s): Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, Muhammed Navaf, Cherakkathodi Sudheesh, Sarasan Sabu, Abhilash Sasidharan, Shabir Ahmad Mir, Johnsy George, Amin Mousavi Khaneghah Background Using emerging technologies such as electromagnetic radiation is introduced to cover a wide range of food processing targets, including decontamination of mycotoxin...
Thu, 06/10/2021 - 06:14
Author(s): Bhawna Bisht, Pooja Bhatnagar, Prateek Gururani, Vinod Kumar, Mahipal Singh Tomar, Rajat Sinhmar, Nitika Rathi, Sanjay Kumar Background Food irradiation is a non-thermal, energy-efficient, non-chemical and physical method of food preservation in which the food is exposed to various ionizing and non-ionizing radiations. It is used to extend the shelf-life of a product by not adversely...
Thu, 06/10/2021 - 06:14
Author(s): Yilmaz Ucar, Zafer Ceylan, Mustafa Durmus, Oktay Tomar, Turgay Cetinkaya Background The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in the food industry because of its effectiveness in preserving the natural aroma and flavor and...
Wed, 06/09/2021 - 06:06
Author(s): Vera Lavelli Background The “linear” manufacturing processes generate waste materials and products that after their use end up in landfills and incinerators. Circular supply chains implement one of the basic concepts of the bioeconomy, i.e., collecting waste streams in order to recycle them into new products, thus achieving a more sustainable production system. Scope and approach...
Sun, 05/30/2021 - 06:06
Author(s): Moein Bashiry, Fardin Javanmardi, Ehsan Sadeghi, Sajad Shokri, Hedayat Hossieni, Carlos A.F. Oliveira, Amin Mousavi Khaneghah Background Aflatoxins are groups of mycotoxins that can be generally found in foods, particularly cereals and nuts. Cereal-based baby foods are important energy supplement sources, though the possibility of mycotoxin contamination in these products have been...
Fri, 05/28/2021 - 06:07
Author(s): Roji Waghmare Background The increase in demand of fresh like food products requires the development of novel non-thermal processing and preservation technique which can produce food products with minimal changes in its quality properties. This has drawn attention of researchers towards cold plasma technology since last decade. Cold plasma is an emerging technique and has huge...
Mon, 05/17/2021 - 06:07
Author(s): Cuiyun Zhang, Lunjie Huang, Hongbin Pu, Da-Wen Sun Background Microbiological safety of food is closely related to the activities of foodborne microorganisms, which is among the critical issues in the food industry that require careful screening. A series of analytical techniques have been employed for microbiological food safety detection but renders either analytical defects or...
Tue, 05/11/2021 - 06:12
Author(s): Min Luo, Dan-Dan Zhou, Ao Shang, Ren-You Gan, Hua-Bin Li Background Many harmful substances have been found in foods, such as heavy metals, organic pollutants, pesticides and antibiotics, and food additives are widely used in the industry. Recent studies showed that these substances could affect the composition and diversity of gut microbiota, which plays important roles in health and...
Fri, 05/07/2021 - 06:06
Author(s): Wentao Su, Duo Liang, Mingqian Tan Background Public health events caused by foodborne virus cause huge economic and social burden to the affected countries. Foodborne virus detection in food is a very arduous task due to its trace amounts and interference by complex food matrix components. Conventional techniques face a number of drawbacks, such as time-consuming, laborious and often...
Fri, 05/07/2021 - 06:06
Author(s): Javier Ávila-Román, Jorge R. Soliz-Rueda, Francisca Isabel Bravo, Gerard Aragonès, Manuel Suárez, Anna Arola-Arnal, Miquel Mulero, Maria-Josepa Salvadó, Lluís Arola, Cristina Torres-Fuentes, Begoña Muguerza Background Phenolic compounds are one of the most heterogeneous group of plant secondary metabolites with over 50,000 diverse molecules identified so far. Despite the low...
Sat, 04/17/2021 - 06:12
Author(s): R. Kaavya, R. Pandiselvam, S. Abdullah, N.U. Sruthi, Yasendra Jayanath, C. Ashokkumar, Anandu Chandra Khanashyam, Anjineyulu Kothakota, S.V. Ramesh Background Salmonella infection has become a foremost health issue as it is the causative agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy, and nutritious, fresh-like food products. It strongly...
Sat, 04/17/2021 - 06:12
Author(s): Weiwei Cheng, Xiaozhi Tang, Yan Zhang, Di Wu, Wenjian Yang Background Increasing requirements for rapid and reliable food safety control demands new sensing techniques with excellent performance. Metal-organic framework (MOF), as a class of emerging porous crystalline materials, has advantages of uniform structures, ultrahigh porosity, tunable composition, and easy-to-functionalize...
Thu, 04/15/2021 - 06:11
Author(s): Lan Jiang, Md Mehedi Hassan, Shujat Ali, Huanhuan Li, Ren Sheng, Quansheng Chen Background Food quality and safety are very important from health as well as fiscal point of view. Surface-enhanced Raman spectroscopy (SERS) techniques have unique advantages in the field of food detection, with characteristics of fast analysis speed, high detection sensitivity, and without interference...
Sat, 04/10/2021 - 06:11
Author(s): Amir Ismail, Iqra Naeem, Yun Yun Gong, Michael N. Routledge, Saeed Akhtar, Muhammad Riaz, Leandra Naira Zambelli Ramalho, Carlos Augusto Fernandes de Oliveira, Zubair Ismail Background The initial stages of human life including the fetal period, infancy and early childhood are the most critical periods of human growth and development. Due to immature immune system and rapid...
Fri, 04/02/2021 - 06:06
Author(s): Ourania Misiou, Konstantinos Koutsoumanis Background Climate change constitutes a complex challenge posing an urgent threat to our planet and life and creating an entirely different way of conceptualising the world and our chances to provide safe food within it. There are currently numerous studies dealing with the potential effect of increased temperature, extreme weather events and...
Thu, 04/01/2021 - 06:11
Author(s): Ting Du, Lunjie Huang, Jing Wang, Jing Sun, Wentao Zhang, Jianlong Wang Background Along with the intensification of global food supply, food security has become a fateful barrier throughout the global food trade and delivery. Reliable analytic techniques are in strong need to keep up with the continuous demand for food quality and safety monitoring. Scope and approach In this...
Sun, 03/28/2021 - 06:06
Author(s): Oladipupo Odunayo Olatunde, Khursheed Ahmad Shiekh, Soottawat Benjakul Background Globally, preservation and the ensured microbial safety of seafood have been the major challenges. Several methods have been developed to overcome several obstacles and reach such a goal. Non-thermal technologies, especially cold plasma (CP), have gained augmenting attention as a powerful tool for...
Thu, 03/11/2021 - 06:09
Author(s): Xuecheng Zhu, Wei Jiang, Yuan Zhao, Huilin Liu, Baoguo Sun In recent years, carbon dots (CDs) have been increasingly studied owing to their excellent physical and optical properties. Conventional fluorescent sensing detection based on CDs usually relies on the intensity changes of a single fluorescent emission centre, which are often susceptible to interference due to changes in the...
Tue, 02/16/2021 - 06:15
Author(s): Zhihui Wu, Hongbin Pu, Da-Wen Sun Mycotoxin contamination in agri-food products compromises human and animal health throughout the supply chains, thus the establishment of rapid and accurate methods for the detection of mycotoxins is essential for food safety assurance. Among the preferred spectral methods, surface-enhanced Raman scattering (SERS) has emerged as an attractive solution...
Fri, 02/12/2021 - 06:07
Author(s): Bingxue Hu, Hongbin Pu, Da-Wen Sun Food safety issues leading to severe healthy, economic and even social problems and detection of food contaminants has been attracting remarkable attention in recent decades. Surface-enhanced Raman scattering (SERS) is one of the most promising techniques to enable detecting contaminants at trace levels. Besides, with the emergence of global resource...
Wed, 02/10/2021 - 06:06
Author(s): Judith Müller-Maatsch, Francesca Romana Bertani, Arianna Mencattini, Annamaria Gerardino, Eugenio Martinelli, Yannick Weesepoel, Saskia van Ruth Optical technologies, relying on spectral analysis, are more and more implemented in portable devices for food analysis. Thereby, each food safety, quality or authenticity provision as well as each technology requires the generation of a...
Wed, 02/10/2021 - 06:06
Author(s): Nikita Saha Turna, Felicia Wu Aflatoxin B1 (AFB1), a naturally occurring mycotoxin (fungal toxin) in maize and nuts, causes liver cancer and has been associated with other adverse health effects. Much less is known about the toxicity of its metabolite AFM1, which is secreted in the milk of mammals. Nonetheless, many nations have set regulatory limits for maximum allowable AFM1 in milk...
Fri, 02/05/2021 - 06:07
Author(s): Sol Zamuz, Paulo E.S. Munekata, Christian K.O. Dzuvor, Wangang Zhang, Anderson S. Sant'Ana, José M. Lorenzo Listeriosis is a severe disease/infection which affects humans and animals and occurs as an invasive/non-invasive form caused by Listeria monocytogenes. This bacterium contaminates food during processing, distribution and even refrigerated storage. The high mortality rate...
Sat, 01/30/2021 - 06:13
Author(s): Han Du, Xiaoman Wang, Qingli Yang, Wei Wu Foodborne pathogens pose many threats to human life and health. Rapid, sensitive, and easy detection is urgently needed to avert the threat early. Quantum dots are compact in size, exhibit excellent and stable performance, and provide candidate components for small-sized detection devices.
Sat, 01/30/2021 - 06:13
Author(s): Mohsen Dowlati, Hamid Reza Sobhi, Ali Esrafili, Mahdi FarzadKia, Mojtaba Yeganeh There has been a sharp rise in the rate of consumption of edible mushrooms all over the world. Although, mushrooms are regarded as valuable healthy foodstuff, they can be a source of possibly toxic heavy metals which could adversely affect health.
Sat, 01/30/2021 - 06:13
Author(s): Subhankar Mukherjee, Soumyadeb Bhattacharyya, Koustuv Ghosh, Souvik Pal, Arnab Halder, Maryam Naseri, Mohsen Mohammadniaei, Subrata Sarkar, Alokesh Ghosh, Yi Sun, Nabarun Bhattacharyya In recent decades, contaminations with heavy metals ions have adversely affected the environment, food safety, and human health. Heavy metals, leaching to water sources from the industrial effluents, can...
Sat, 01/30/2021 - 06:13
Author(s): Yue Wu, Jun-Hu Cheng, Da-Wen Sun Aflatoxins are one of the maximal menaces to food safety and public health and can contaminate food during the entire process from field to table, which can then be digested by the consumer, causing irreversible negative impacts such as immunotoxic, carcinogenic, and mutagenic effects. Therefore, development of novel technology to decontaminate...
Mon, 01/25/2021 - 06:06
Author(s): Shaofeng Yuan, Changjian Li, Yichi Zhang, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao The existence of chemical contaminants in food brings a serious threat to human health. Researchers have been making persistent efforts to eliminate contaminants from food to make it safe for human consumption. Traditional methods, such as washing with various agents, peeling, cooking and chemical...
Sun, 01/10/2021 - 06:05
Author(s): Basharat Yousuf, Shimin Wu, Mohammed Wasim Siddiqui Background Fruits and vegetables constitute an integral part of diet for humans. Quality, safety and extended shelf life are important aspects governing the availability and acceptability of both fresh and fresh-cut agricultural produce. Among various approaches to ensure the uninterrupted and safe supply of fresh/fresh-cut fruits...
Sun, 01/10/2021 - 06:05
Author(s): Sangha Han, Pantu Kumar Roy, Iqbal Hossain, Kye-Hwan Byun, Changsun Choi, Sang-Do Ha Background The COVID-19 pandemic that emerged in 2019 has imposed huge consequences, including economic losses and threats to human health, which are still affecting many aspects throughout the world. Scope and approach This review provides an overview of SARS-CoV-2 infection, the cause of COVID-19,...
Sun, 12/06/2020 - 06:07
Author(s): Pinar Balkir, Kemal Kemahlioglu, Ufuk Yucel The progress in the analytical methods in food science and technology brought about a novel and modern approach concerning human health and food quality and safety. Foodomics is a recently coined term and is an integration of relevant omics disciplines. The constituent omics approaches have extensively been applied in biology and medical...
Sat, 12/05/2020 - 06:15
Author(s): Rubén Agregán, Paulo E.S. Munekata, Wangang Zhang, Jian Zhang, Cristina Perez-Santaescolástica, José M. Lorenzo Salmonella is a pathogen that can contaminate a wide variety of foods and caused many outbreaks worldwide. Nowadays, the food industry mainly uses thermal processing to improve the safety and shelf life of foods. However, thermal treatment such as pasteurization may affect...
Fri, 12/04/2020 - 06:08
Author(s): Reda Riesute, Joana Salomskiene, David Saez Moreno, Sonata Gustiene Yeasts are widely spread in nature. Yeasts have a positive role in the fermentation of some products such as wine or beer, although they are also responsible for food spoilage alongside fungi. In addition, some species of yeasts, such as Candida spp., can enter the human body through food and beverages and may cause...
Sat, 11/07/2020 - 06:18
Author(s): Mohamed A. Farag, Matta A. Mesak, Doaa B. Saied, Nada M. Ezzelarab Spores are dormant structures that are widespread in various foodstuffs leading to food spoilage or foodborne illness. Many attempts have been made to eliminate and minimize spores in food with though inactivation processes not always efficient. To overcome the limitations of inactivation procedures, detection methods...
Sat, 11/07/2020 - 06:18
Author(s): Helina Marshall, Julie P. Meneely, Brian Quinn, Yueju Zhao, Paula Bourke, Brendan F. Gilmore, Guangtao Zhang, Christopher T. Elliott Aflatoxin is considered to be the most important mycotoxin in the world for human food and animal feed. Current strategies for the reduction of mycotoxins in food and feed includes both prevention and removal. It is clear that the development and...
Thu, 11/05/2020 - 06:21
Author(s): Alie de Boer, Lisette Krul, Markus Fehr, Lucie Geurts, Nynke Kramer, Maria Tabernero Urbieta, Johanneke van der Harst, Bob van de Water, Koen Venema, Katrin Schütte, Paul A. Hepburn Methods and approaches that can be used in toxicology and safety assessment are changing at a faster pace than ever. Members of the International Life Sciences Institute (ILSI) Europe have formed an expert...
Wed, 10/07/2020 - 06:10
Author(s): Li-Zhen Deng, Yang Tao, Arun S. Mujumdar, Zhongli Pan, Chang Chen, Xu-Hai Yang, Zi-Liang Liu, Hui Wang, Hong-Wei Xiao Low-moisture foods (LMFs) are generally considered “lower risk” in terms of food safety, however, the frequent foodborne illnesses involved in the consumption of LMFs has heightened the public concern. The low aw environments also offer considerable protection against...
Fri, 10/02/2020 - 06:10
Author(s): Mohsen Gavahian, Noelia Pallares, Fadila Al Khawli, Emilia Ferrer, Francisco J. Barba Agricultural products are a vital component of the human diet. However, these products can be contaminated by health-threatening pesticides and mycotoxins due to improper farming and storage practices. While these hazardous materials are stable during several traditional food processing, innovative...
Wed, 09/23/2020 - 06:10
Author(s): Jinming Dai, Bai mei, Changzhu Li, Haiying Cui, Lin Lin Pathogenic bacteria contamination has been a global health challenge in the food industry. In this context, ultrasound technique is attracting much more attention as an alternative non-thermal processing method to inactivate pathogens. Compared with traditional thermal process, Ultrasonic Sterilization technology can reduce energy...
Sat, 09/19/2020 - 06:15
Author(s): Mahmood Alizadeh-Sani, Esmail Mohammadian, Jong-Whan Rhim, Seid Mahdi Jafari The recent rise in awareness of safe food and changing consumer attitudes have brought many innovations in packaging technology. Consumers are increasingly demanding natural food colorants such as carotenoids, betaines, anthocyanins and chlorophylls rather than synthetic dyes for food applications. As a result...
Thu, 09/10/2020 - 06:15
Author(s): Aleksandra Duda-Chodak, Marcin Lukasiewicz, Gabriela Zięć, Adam Florkiewicz, Agnieszka Filipiak-Florkiewicz COVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 300,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission...
Mon, 08/24/2020 - 17:53
Author(s): David de Paulo Farias, Fábio Fernandes de Araújo Currently, there is great concern about the consequences of COVID-19 on health and also on food supply globally. Ceasas are important food distribution centers in Brazil that have great economic importance in Brazilian agribusiness.
Mon, 07/27/2020 - 06:08
Author(s): Jun-Hu Cheng, Xiaoye Lv, Yuanyuan Pan, Da-Wen Sun Cold plasma (CP) as an innovative and efficient technology has been developed for food sterilization. During CP treatments, exogenous reactive oxygen species (ROS) are generated, which are usually considered as the key bactericidal agent. Therefore, understanding various resistant mechanisms developed during CP processing by bacteria...
Sun, 07/26/2020 - 06:08
Author(s): E. Ozen, R.K. Singh Conventional thermal processing technologies for pasteurization and sterilization of fruit juices have been used for ensuring microbiological safety and enzyme inactivation. However, they could cause quality changes that may lower consumer acceptability. Therefore, an increasing effort has been made in applying novel non-thermal processing technologies to preserve...
Mon, 06/01/2020 - 03:32
Author(s): Shruti Sharma, Rakesh Singh The increasing demands from consumers for fresh-like 'minimally' processed foods have led to unprecedented research into novel non-thermal food processing technologies. This trend has drawn interest in the use of cold plasma systems in the past decade. The nonthermal technologies have been defined as preservation treatments effective at ambient or sublethal...
Sat, 04/25/2020 - 03:30
Author(s): Chia-Chi Huang, Chi-Yun Cheng, Yen-Shi Lai Surface enhanced Raman scattering (SERS) based on highly sensitive, flexible, solid-state sensors can provide molecular vibrational fingerprints of targeted substances in point-of-care (POC) analysis. Cellulose paper offers many advantages for the build-up of silver and gold nanostructures on a three-dimensional scaffold. Such composites can...
Fri, 04/24/2020 - 03:29
Author(s): Hadi Atabati, Beheshteh Abouhamzeh, Mohammad-Amin Abdollahifar, Sara Sadat Javadinia, Saeed GharibianBajestanie, Ali Atamaleki, Amir Raoofi, Yadolah Fakhri, Carlos A.F. Oliveira, Amin Mousavi Khaneghah The consumption of acrylamide through different types of food products can be correlated with cancer risk. In this study, the correlation between high oral intake of acrylamide and...
Mon, 03/30/2020 - 03:21
Author(s): Nádia F.D. Silva, M.M.P.S. Neves, Júlia M.C. S. Magalhães, Cristina Freire, Cristina Delerue-Matos Colony plate counting still remains the “gold standard” procedure for the identification of viable Listeria monocytogenes cells and to address microbiological quality assurance of foodstuff. However, this classical method lacks sensitivity and also requires an analysis time superior to...

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