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International Journal of Food Science and Technology

Fri, 07/19/2019 - 09:58
Abstract Okra mucilage powder (OMP) was firstly reported its antibacterial mode of action observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The reconstituted OMP or okra mucilage solution (OMS) with the concentration at 120 mg/ml were analyzed for its total phenolic contents, total flavonoid contents and antioxidant activity reported as 11.33 ± 0.265 mg...
Thu, 07/18/2019 - 04:22
Abstract The effectiveness of antimicrobial mixtures against Listeria innocua 7, used as a L. monocytogenes surrogate, was investigated in broth and a food system. Synergistic effects were found for nisin (Nis), potassium sorbate (PS), calcium propionate (CP) and sodium lactate (SL), Nis + PS being the most effective binary mixture that exhibited listericidal activity in broth. To assess the...
Mon, 07/15/2019 - 14:34
Summary This study investigated the effect of the combination of basic electrolyzed water (BEW) and slightly acid electrolyzed water (SAEW) with ultrasound (US) for cleaning and sanitation of the knives used in slaughtering processes. The knives were sonicated in a US bath using two modes of operation (normal and sweep) in two steps: i) 5 min with BEW and ii) 10 min with SAEW at 35°C. The...
Wed, 07/10/2019 - 13:33
Sunflower soapstock inclusion in the diet of fattening lambs modifies meat quality traits and food‐safety. Summary Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution...
Wed, 07/03/2019 - 12:03
The use of dyes was monitored in 130 samples of fresh meat preparations and meat products, using a validated HPLC‐UV‐diode array detection method. The obtained results were elaborated as a contribution to risk assessment. Summary The use of dyes in meats has to be monitored, due to food safety concerns. The presence of twelve dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX, Ponceau 3R, Allura...
Wed, 07/03/2019 - 09:44
Schematic of fresh‐cut apple coated by nanoemulsion. Summary The increasing consumer's demand regarding the healthy diet has promoted the research towards novel approaches for preserving minimally processed fruits and vegetables without the necessity of using preservatives. Emulsion‐based edible coatings technology is considered a valuable alternative to improve fresh‐cut fruit and vegetable...
Sun, 06/23/2019 - 11:53
The morphological structure of potato starch‐based biodegradable (PSBB) films with virgin coconut oil (VCO). Increasing VCO concentrations caused a rise in the light transmittance of the films from 2.13 to 4.79 mm−1 and a decrease in water vapour transmittance from 6.77 to 2.12 (10−5 GPa−1 h−1 m−1). Scanning electron microscopy showed that the surface of the film became smoother as VCO...
Thu, 06/13/2019 - 10:28
Alginate‐based edible coating acts as a carrier enabling the sustained release of thyme oil to the surface of the fresh‐cut apples, inhibiting the growth of Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples. Summary In this study, the inhibition of an alginate‐based edible coating (EC) containing thyme oil (0.05...
Thu, 06/13/2019 - 10:28
Alginate‐based edible coating acts as a carrier enabling the sustained release of thyme oil to the surface of the fresh‐cut apples, inhibiting the growth of Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples. Summary In this study, the inhibition of an alginate‐based edible coating (EC) containing thyme oil (0.05...
Wed, 05/29/2019 - 09:08
Pediococcus acidilactici strain is a suitable starter for lupine protein biodegradation, lowering the molecular weight of the protein (peptides from 10 to 20 kDa) in SMF and SSF samples. Also, enhanced protein digestibility of SSF (7.7%) and SMF protein isolates (11.2%), respectively, can be obtained, compared to nonfermented samples. The biodegradation of lupine protein endows new features to...
Wed, 05/29/2019 - 09:08
Sensorially accepted concentrations of MPEO were evaluated as a single agent and in combination with MHT to cause a 5 log10 reduction in survival counts of E. coli O157:H7 and S. Enteritidis PT4 without affecting the physicochemical parameters of the caja, guava and mango juices. Summary This study determined the compromised acceptance threshold (CAT) and rejection threshold (RT) of Mentha...
Wed, 05/29/2019 - 09:08
The ginkgo biloba extract (GBE) nanoparticles were prepared by the liquid anti‐solvent precipitation (LASP) method to enhance the antioxidant activity, intestinal transmittance and oral bioavailability of GBE. Summary The ginkgo biloba extract (GBE) nanoparticles were successfully prepared by adopting the liquid anti‐solvent precipitation (LASP) method to enhance the antioxidant activity...
Wed, 05/29/2019 - 09:08
Microencapsulated oils beads were developed. Antimicrobial activity of beads was analysed in volatile phase in order to apply in food packaging. Summary Chitosan–pectin hydrogel beads that trap and release the maximal amount of combined garlic and holy basil essential oils to inhibit food microorganisms were developed based on the central composite design, with chitosan (0.2–0.7% w/v), pectin (...
Wed, 05/29/2019 - 09:08
Pediococcus acidilactici strain is a suitable starter for lupine protein biodegradation, lowering the molecular weight of the protein (peptides from 10 to 20 kDa) in SMF and SSF samples. Also, enhanced protein digestibility of SSF (7.7%) and SMF protein isolates (11.2%), respectively, can be obtained, compared to nonfermented samples. The biodegradation of lupine protein endows new features to...
Wed, 05/29/2019 - 09:08
PEF resistance of S. Typhimurium was varied markedly at different growth temperatures due to the change of membrane fatty acid composition and fluidity Summary Effects of various growth temperatures on cell membrane fatty acid composition of Salmonella Typhimurium (S. Typhimurium) and the resistance to Pulsed Electric Fields (PEF) treatments, as well as PEF combining with mild‐thermal (35,...
Thu, 04/25/2019 - 13:51
Light and wounding significantly increase the SGA content in potato tuber during storage. Importantly, they have synergistic effect on SGA content in tuber in this process. Summary Potato tubers contain undesirable steroidal glycoalkaloids (SGAs), which have evoked global concern in terms of feed and food safety due to their toxic effects in humans. The cultivar Unica was exposed to a...
Thu, 04/25/2019 - 13:51
Light and wounding significantly increase the SGA content in potato tuber during storage. Importantly, they have synergistic effect on SGA content in tuber in this process. Summary Potato tubers contain undesirable steroidal glycoalkaloids (SGAs), which have evoked global concern in terms of feed and food safety due to their toxic effects in humans. The cultivar Unica was exposed to a...
Tue, 04/23/2019 - 11:53
High‐TB Pu‐erh tea made by a novel process was compared with commercial tea samples. All teas were free of aflatoxins, fumonisins, ochratoxin A, and viable microbes. Dietary intake of investigated trace elements was below the safe limits. The new tea was comparable to conventional Pu‐erh tea in appearance and taste. Summary Theabrownins (TB) are polymeric phenolic compounds associated with...
Tue, 04/23/2019 - 11:53
EBI could noticeably reduced the total microbial counts and resulted in significant changes in the integrity of cell membrane, genomic DNA and proteins in L. innocua. Summary As a non‐thermal sterilisation technology, electron beam irradiation (EBI) has attracted great interest for microbial inactivation in food preservation. This study aims to investigate the effects of EBI on membrane...
Thu, 04/18/2019 - 10:31
Pomegranate peel is rich in polyphenols which are known to have antibacterial and antifungal properties. Summary Pomegranate peel (PoP) is a byproduct of the fruit juice processing industry, comprising nearly 30–40% of fruit portion. PoP is rich in polyphenols (phenolic acids, tannins and flavonoids particularly anthocyanins) which are known to have diverse biological functions including...
Thu, 04/18/2019 - 10:31
The effect of pressure, extraction time and ethanol concentration on some bioactive compounds extraction from yellow prickly pear peels was measured. The ethanol concentration showed the highest impact, followed by high pressure and then by the extraction time. The models developed by RSM showed high correlations, good fitting and adequacy to describe the experimental data. Summary The main...
Thu, 04/18/2019 - 10:31
Application of orange lipases for plant oil biotransformation to increase biological activities. Summary The aim of this study was to show that abundant and inexpensive plant oils can be biotransformed to increase biological activity (antioxidant, antimicrobial and cytotoxicity) through hydrolysis reaction catalysed by lipases. We tested homemade and commercial lipases through the...
Thu, 04/18/2019 - 10:31
Graphical abstract of low‐salt solid‐state fermentation of Yunnan oil furu. Summary The effect of reducing salt on the microflora, enzymatic activity and structural, textural and sensory properties of Yunnan oil furu was studied. Oil furu with different salt content, including 11 (control), 9%, 7% and 5%, were prepared. The results showed that lower salt increased fungus and lactic acid...
Sat, 04/13/2019 - 04:52
The graphical abstract showed the research frame and main experimental results of our research. This project investigated the effect of RosA on AA formation and the kinetics, then analysed the intermediate products in the model systems to explore the possible pathways through which AA was reduced by RosA, and at last tested the inhibition effect of RosA on AA formation in potato crisps. Summary...
Sat, 04/13/2019 - 04:52
The graphical abstract showed the research frame and main experimental results of our research. This project investigated the effect of RosA on AA formation and the kinetics, then analysed the intermediate products in the model systems to explore the possible pathways through which AA was reduced by RosA, and at last tested the inhibition effect of RosA on AA formation in potato crisps. Summary...
Tue, 04/02/2019 - 12:39
Selection of microbial strains for the production of fermented foods and beverages. Summary Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria (LAB) plays a major role in determining the health benefits of fermented milk and related...
Tue, 04/02/2019 - 12:19
This paper has been written to determine the combined effect of microwave and ultrasonication treatments on the physiochemical activities, bioactive compounds and microbial reduction on sugarcane juice during cold storage. Summary The main objective of this study was to investigate the combined effect of microwave (MW) treatment (2450 MHz for 120 s), ultrasonication (US) (24 KHz, 20 °C for...
Fri, 03/29/2019 - 09:54
The purpose of this study is to establish a rapid and accurate method based on multiplex polymerase chain reaction combined with suspension array xTAG (Flexible Sequence‐tagged, xTAG) technology to simultaneously detect Salmonella Typhimurium, Brucella spp., Bacillus cereus and Shigella spp. in raw milk. Summary The purpose of this study is to establish a rapid and accurate method based on...
Sun, 03/24/2019 - 12:06
Anti‐Listeria monocytogenes activity of heather extracts: growth inhibition, biofilm formation inhibition and susceptibility to adverse conditions increased. Summary In this work, heather and its flowers were studied regarding their antioxidant and antimicrobial activities. Plants were subjected to ultrasound‐assisted methanolic extraction followed by fractionation. A phytochemical...
Sun, 03/24/2019 - 12:06
Ethanolic coconut husk extract (ECHE) could be prepared using ethanol as the extracting solvent. The concentration of ethanol have a great impact on the antibacterial efficacy of ECHE. The ECHE extracted with 60% ethanol demonstrated bactericidal effect on the tested bacteria by causing cell wall damage, which could lead to cell death. Summary Antibacterial properties of ethanolic coconut...
Thu, 03/07/2019 - 08:30
Sensorially accepted concentrations of MPEO were evaluated as a single agent and in combination with MHT to cause a 5 log10 reduction in survival counts of E. coli O157:H7 and S. Enteritidis PT4 without affecting the physicochemical parameters of the caja, guava and mango juices. Summary This study determined the compromised acceptance threshold (CAT) and rejection threshold (RT) of Mentha...
Mon, 03/04/2019 - 09:51
The ginkgo biloba extract (GBE) nanoparticles were prepared by the liquid anti‐solvent precipitation (LASP) method to enhance the antioxidant activity, intestinal transmittance and oral bioavailability of GBE. Summary The ginkgo biloba extract (GBE) nanoparticles were successfully prepared by adopting the liquid anti‐solvent precipitation (LASP) method to enhance the antioxidant activity...
Fri, 03/01/2019 - 10:44
PEF resistance of S. Typhimurium was varied markedly at different growth temperatures due to the change of membrane fatty acid composition and fluidity Summary Effects of various growth temperatures on cell membrane fatty acid composition of Salmonella Typhimurium (S. Typhimurium) and the resistance to Pulsed Electric Fields (PEF) treatments, as well as PEF combining with mild‐thermal (35,...
Fri, 02/22/2019 - 14:57
Often antioxidant levels are reported in food and food products. However, much of the focus is often placed on the laboratory based assay. It is important to put into context the potential implications of antioxidant data on food processing, preservation and ultimately human health, not just assume that in vitro data immediately applies to food matrix and in vivo situations. Summary The use of...
Sun, 02/03/2019 - 11:25
Microencapsulated oils beads were developed. Antimicrobial activity of beads was analysed in volatile phase in order to apply in food packaging. Summary Chitosan–pectin hydrogel beads that trap and release the maximal amount of combined garlic and holy basil essential oils to inhibit food microorganisms were developed based on the central composite design, with chitosan (0.2–0.7% w/v), pectin (...
Sun, 02/03/2019 - 11:10
Rapid signal on authentication of horsemeat adulterated beef samples via functional hairpin probes based polymerase chain amplification. Summary Rapid authentication of meat adulteration is of great importance for food safety. A new FRET‐based self‐signal‐on fluorescent colorimetric PCR approach for rapid, sensitive and specific identification of horsemeat ingredient has been developed. A...
Sun, 01/20/2019 - 11:59
Using ozone to degrade pesticide residues in food has many technical advantages, but there are also some limitations to be considered. Summary In agriculture, pesticide residues have always posed a major safety hazard to human health. With the development of agricultural production and improvements in science and technology, additional methods for degradation of pesticide residues have...
Sun, 01/20/2019 - 11:59
Garlic powder was produced using a novel manufacturing process using high hydrostatic pressure, wet grinding, and freeze drying. Total phenolic content and antioxidant activities of the powder were improved, and it has less pungent flavor and improved microbiological safety. Summary The traditional method of manufacturing garlic powder (GP) that includes simple grinding of air‐dried garlic...
Sun, 01/20/2019 - 11:59
Effect of fermentation on mycotoxins. Summary Aflatoxin M1 (AFM1) and ochratoxin A (OTA) are two main mycotoxins in milk and dairy products. In the present work, the ability of four Lactobacillus strains (L. plantarum PTCC 1058, L. plantarum LP3, L. plantarum AF1 and L. plantarum LU5) to remove AFM1 and OTA in fermented cream was studied during 24 h fermentation. The antifungal activity of...
Sun, 01/20/2019 - 11:59
Commercial packaged fried foods were selected to determine quality parameters such as moisture content (MC), hardness (HN), acid value (AV), peroxide value (PV), carbonyl value (CV), dielectric constant (DC), fatty acid compositions (FAC), and acrylamide (AA) every 3 days by Schaal oven tests. The relationships of physicochemical indices in packaged fried foods were confirmed; the content of...
Wed, 01/16/2019 - 15:00
In‐shell pecans were hot water treated at 70 °C for 8.6 min or 80 °C for 6.6 min or 90 °C for 4.6 min and kernels were subsequently roasted. The consumer study showed a significant (P < 0.05) increase in color and aroma of hot water treated‐roasted pecans whereas, no significant difference on other sensory attributes as compared to the control (roasted pecans that were not hot water treated...
Wed, 02/21/2018 - 21:05
Summary This study investigated the effects of high-pressure processing (HPP) and thermal processing (TP) on the overall quality attributes of hazelnut milk. HPP achieved the same microbial safety as TP, and the pH, °Brix and sugar contents were maintained at the levels of fresh hazelnut milk. Although HPP caused colour changes, the ∆E was smaller than that of the TP sample. Increasing pressure...
Sun, 02/11/2018 - 22:55
Summary Food contamination by toxins (both mycotoxins and bacterial toxins) represents a great challenge for their implications on health. Toxins could be removed during production, but many times, they enter the gut and act on the host. To some extents, a benefit of probiotics could be the removal/neutralisation of harmful compounds in the gut with an indirect health effect on the host. Some...
Mon, 01/29/2018 - 22:55
Summary Buckwheat starch (BS) films containing zinc oxide nanoparticles (ZnO-N; 0%, 1.5%, 3% and 4.5%) were prepared, and their physical, optical and antimicrobial properties were examined. As ZnO-N content increased from 0% to 4.5%, TS increased from 14.99 to 19.09 MPa and E decreased from 25.60% to 20.65%. In addition, L* and a* values decreased, whereas b*, ΔE and opacity increased. Regarding...
Sat, 12/23/2017 - 02:05
Summary Increased consumption of produce by consumers has been attributed to perceived health benefits of postharvest produce. Pathogen control is crucial because periodic occurrences and contamination of tomato and leafy greens have exacerbated food safety risks for consumers. We investigated the effects of temperatures (5 and 25 °C), storage time (30 min and 24 h) for inactivation of Listeria...
Thu, 12/07/2017 - 23:36
Summary The aim of this study was to develop antimicrobial properties of gummy candies based on bovine colostrum (BC), essential oils (EOs), lactic acid bacteria (LAB) strains and their combinations. In addition, the heteropolysaccharide (agar), as a multifunctional polymer, was used for the antimicrobial candies preparation. The antimicrobial activities of BC, EOs (C. reticulata L., Eugenia...
Sun, 11/26/2017 - 23:41
Summary This study has developed a predictive model for the cross-contamination of pork by Listeria monocytogenes during bowl chopping. The transfer rates of L. monocytogenes were measured in sixteen chopping scenarios based on practical work. Meanwhile, contaminated bowl chopper was cleaned with either a dry rag (DR), warm water (WW) or 70% ethanol + water (EW), respectively. It was showed that...
Thu, 11/23/2017 - 02:40
Summary In this study, the antioxidant activities of blueberry anthocyanin extracts from ten blueberry varieties were evaluated based on the methods of scavenging activities for DPPH radicals, ABTS radicals, hydroxyl radicals and ferric reducing antioxidant power (FRAP) assay. Among the ten blueberry varieties, Polaris had the highest antioxidant abilities and the largest amounts of anthocyanins...
Tue, 11/21/2017 - 20:51
Summary Adhesion of foodborne pathogens to materials of industrial surfaces is an important step in their transmission through the food chain. Adhesion is also a prerequisite for bacterial colonisation within a host, to enable intracellular invasion. We define a strategy to reduce contamination and infection by Listeria monocytogenes, Campylobacter jejuni and Escherichia coli using an ethanol...
Sun, 10/29/2017 - 23:55
Summary Acrylamide in foods is declared as carcinogen. In the present work, the effect of enzymatic pretreatment and other parameters like enzyme concentration, frying conditions with respect to temperature and time, size of potato chips, and effect of sodium chloride and citric acid on mitigation of acrylamide were studied. The concentration of acrylamide in fried potatoes after the pretreatment...

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