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Journal of Food Processing and Preservation

Tue, 05/14/2019 - 09:32
Eleutherine americana, a well‐known Asian medicinal herb, has been claimed for many biological activities. In this study, potential of E. americana ethanolic extract against adhesion and invasion of Caco‐2 cells by commonly contaminated Campylobacter spp. was evaluated. MIC50 values of E. americana extract against 39 enteritis patient and 26 chicken isolates were 125 µg/ml. Two models were set up...
Tue, 05/07/2019 - 07:28
The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds...
Mon, 04/15/2019 - 11:28
Effect of sterilization of milk and its subsequent storage on performance of qualitative tests used for detection of adulterants in the milk was studied. Some of the most prevalent adulterants viz. detergent, urea, ammonium salt, maltodextrin, starch, glucose, sucrose, gelatin, formaldehyde, hydrogen peroxide, and neutralizers were tested. Control and adulterated samples of milk were sterilized...
Mon, 04/15/2019 - 11:27
The aim of the study was to determine if the smoked fish being produced in Poland complies with the new, stricter limits set for BaP and PAH4. The effect of sample position in the smoking chamber was also studied. The margin of exposure (MoE) approach was used for assessing the risk of dietary exposure to PAHs from smoked fish products. The study material comprised of sprat, herring, mackerel,...
Mon, 04/15/2019 - 11:25
This study investigated genetic relatedness among Staphylococcus aureus from livestock, their carcass’ surfaces after slaughter, personnel, and equipment of a Greek abattoir. Genotyping was performed using PFGE, MLST, spa, and SCCmec. Antimicrobial susceptibility was determined according to EUCAST guidelines. Genes encoding staphylococcal enterotoxins (SEs) and Panton‐Valentine leukocidin (PVL)...
Wed, 04/10/2019 - 11:48
Cantaloupes and honeydew melons inoculated with 107 CFU/ml Salmonella bacteria were treated with 1.5% of hydrogen peroxide (H2O2) at 20°C and minimally treated at 70°C for 3 min before storage at 5, 10, and 20°C. Salmonella bacteria recovered from the cantaloupe and honeydew melon rind surfaces averaged 4.5 and 3.9 log CFU/cm2, respectively, before antimicrobial treatments. Fresh‐cut pieces...
Wed, 04/10/2019 - 09:24
The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant...
Sun, 04/07/2019 - 13:33
The present study was done to evaluate different food packaging techniques which can prevent the spoilage of food and ensure its safety status toward human health. Jamun (Syzygium cumini) jam was prepared and packed in glass jars, PET plastic jars, polyethylene zipper bags, and aluminum foil to ascertain its quality and safety. During 3 months of storage pH, phenolics, antioxidant, and...
Wed, 04/03/2019 - 08:08
The purpose of the present study was to investigate the effect of increasing sodium caseinate (CAS) of low methoxyl pectin (LMP) based‐film formulations as well as pH on the release kinetics of incorporated natamycin (45 mg/L of film‐forming suspension) and the antimicrobial activity of films against two fungal strains. The diffusion coefficient values of natamycin from composite films to...
Mon, 04/01/2019 - 09:06
To improve quality and safety of fermented sausages, Lactobacillus pentosus isolated from kimchi was first used to partial replacement of sodium nitrite in sausages preparation. The study illustrated that the strain exhibited the ability of synthesis of nitrosylmyoglobin (Mb‐NO) due to the presence of nitric oxide synthase (NOS) and metmyoglobin (MetMb) reductase and possible generation mechanism...
Thu, 03/28/2019 - 11:10
Garlic (Allium sativum) belongs to Liliaceae family. Plants belonging to this family are well known for their sulfur compounds besides phenolic substances. The current study was planned to explore the potential of sonication treatment combined with various solvents for extracting bioactive components (phenolics and allicin) of two local garlic varieties that is garlic white and garlic pink and to...
Sun, 03/24/2019 - 10:30
The antimicrobial activity of different essential oils was screened against five Salmonella serotypes using disk diffusion. Cinnamon (Cinnamomum zeylanicum) and thyme (Thymus vulgaris) essential oils exhibited the highest activity with inhibition zones of 22.5–38.5 mm in diameter. These oils were also investigated for their ability to control Salmonella and mesophilic aerobic bacteria (MAB) in...
Thu, 02/21/2019 - 06:41
Aflatoxins (AFs) are secondary toxic metabolites. In this study, peanuts were contaminated with 500 µg/L B1, 250 µg/L B2, 250 µg/L G1, and 250 µg/L G2, then exposed to ultraviolet–ozone (UV/O3) with ozone concentrations of 3, 5, and 7 mg/L and exposure times of 10, 20, 30, and 60 min. With increasing exposure time and ozone concentration, the detoxification rates of AFB1, AFB2, AFG1, and AFG2...
Wed, 02/20/2019 - 13:43
Tomato and tomato‐based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesirable changes both in the nutritional and in the sensory properties of the products. In order to avoid these unfavorable changes during the heat...
Tue, 02/19/2019 - 14:33
Mycotoxins widely contaminated the feed ingredients of shrimp, threatening the aquatic products, but their adverse effects on quality is less known. In this study, the adverse effects of T‐2 toxin (T‐2), aflatoxin B (AFB1), deoxynivalenol (DON), and ochratoxin (OTA) on the quality of Litopenaeus vannamei were investigated and compared. The results demonstrated that these four mycotoxins led the...
Fri, 02/08/2019 - 10:17
This study was aimed to investigate the immobilization of Saccharomyces cerevisiae on two different types of ceramic beads (activated alumina and alumina silicate) and comparing the supports for reduction aflatoxin M1 (AFM1) in vitro. The immobilization of S. cerevisiae was done on ceramic beads for 24 and 48 hr. The best immobilization was achieved at 48 hr. The images of scanning electron...
Fri, 02/08/2019 - 10:17
A new method was developed using a novel dye thiazole orange monoazide (TOMA) combined with quantitative real‐time PCR (qPCR) to detect viable Escherichia coli O157:H7 cells. Different from the commonly used PMA‐qPCR assay that is based on membrane integrity, this TOMA‐qPCR method is based on the concept of metabolic activity. TOMA consists of three components: a nucleic acid‐intercalating moiety...
Thu, 01/31/2019 - 05:43
Combination of oregano and rosemary essential oils (EOs) was proposed to obtain a better antimicrobial and antioxidant effect on fresh‐cut broccoli compared to the use of individual oils. In in vitro assays, EOs combinations (oregano + rosemary) were more effective to inhibit the growth of Escherichia coli O157:H7, Salmonella Choleraesuis, Listeria monocytogenes, and Staphylococcus aureus...
Sun, 01/20/2019 - 12:43
Cinnamon essential oils (CEOs) from leaf and bark were investigated for their antimicrobial potential against Salmonellatyphimurium and Listeria monocytogenes. Minimum inhibitory concentration of leaf and bark CEOs against S. typhimurium and L. monocytogenes at low (4‐log CFU/ml) and high (9‐log CFU/ml) initial concentrations was 0.5% (vol/vol). When applied on fresh celery previously inoculated...
Tue, 01/15/2019 - 15:45
This work aimed to determine the effect of citric and malic acids on the food safety, nutritional and physicochemical quality of sheep buchada. For this purpose, several microbiological (thermotolerant coliforms, coagulase positive Staphylococcus, and Salmonella sp.), nutritional (lipids, proteins, ashes) physicochemical (acidity, pH, water activity, and TBARS test), and sensorial analyses (...
Wed, 01/09/2019 - 10:35
In this study, effects of garlic extract on microbial growth occurred in minced chicken were measured. Microbial growths modeled were the yeast‐mold, Staphylococcus aureus, total coliform group bacteria, total mesophilic aerobic bacteria and total psychrophilic bacteria (TPB). Garlic extracts were added in concentrations of 0.5, 1, 1.5, and 2% and measurements were done at 1st, 3rd, 5th, 7th and...
Thu, 11/22/2018 - 14:04
Lactic bacteria are used in fermentation and food bio‐preservation through their production of organic acids and other antimicrobial substances like bacteriocins which restrain certain fungal strains. The main objective of this study is the isolation of Lactobacillus strains from curdled milk samples, in order, to inhibit, in vitro, mycotoxins production by Aspergilus flavus. Six bacterial...
Fri, 11/16/2018 - 11:43
Alternative and cost‐effective decontamination methods for dehydrated herbs and spices are subject of interest in industry. In this work, a fluidized bed ultraviolet (UV‐C) system was tested for decontamination of dehydrated thyme. The samples were exposed to UV‐C radiation at 254 nm at 25.7, 51.4, 102.8, and 205.6 J/cm2 delivered at an intensity of 26.7 mW/cm2. UV‐C at 205.6 J/cm2 resulted in 1....
Fri, 02/02/2018 - 12:50
Combined effect of montmorillonite nanoclay (MMT) (3%w/w) and Origanum majorana essential oil (MO) (0.5, 1.0, and 1.5%v/v) on microstructural (SEM, TEM, and XRD), water sensitivity, barrier, mechanical, thermal, and antibacterial properties of sodium alginate (SA) was studied. Results showed that, addition of both MMT and MO reduced water solubility of SA film up to 47% while MO increased water...
Fri, 01/05/2018 - 10:30
In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, using agar-well diffusion method, was evaluated. Briefly, three different genera of LAB (Enterococcus [32%],...
Fri, 01/05/2018 - 10:26
This study analyzed biofilms composed of Escherichia coli and Staphylococcus aureus on a stainless steel surface, in the presence of food residues (milk and meat exudate), at 25 and 35 °C, with the objective of simulating the real conditions of industrial processing of these foods. The biofilm formed on the surface was determined by quantifying the colonies and scanning electron microscopy. In...
Tue, 12/19/2017 - 08:21
To overcome the problems of high oil absorption in instant noodles, the effects were evaluated of drying processes using microwaves, infrared, and hot-air on the quality of protein-enriched instant noodle (PEIN) compared to deep frying. The drying time from using frying, microwaves, infrared, and hot-air were 1, 4, 20, 50, and 80 min, respectively. Although microwave-dried PEIN had the highest...
Tue, 12/19/2017 - 08:20
The effect of precutting hot water treatments on the quality of minimally processed kiwifruits was studies. Whole fruits were subjected to hot water dipping (HWD) at 45 °C for 25 or 75 min, minimally processed, packed and stored at 0 °C for 8 days. Weight loss, respiration rate, gas composition, texture, color, titratable acidity, pH, soluble solids content, sensory analysis, vitamin C, total...
Fri, 12/01/2017 - 07:10
The inhibition of Bacillus cereus growth from spores in cooked rice by nine fruit and vegetable peel powders was investigated. The powders were mixed into rice at 10% (wt/wt) along with four-strain B. cereus cocktail to obtain a spore concentration of about 2.04 log spores per gram. Aliquots (5 g) of cooked rice were cooled from 54.5 to 7.2 °C in 12, 15, 18, or 21 hr, resulting in 1.93, 2.82, 3....
Fri, 12/01/2017 - 07:05
Whey protein films containing antimicrobial compounds provide another layer of protection and thereby may extend the shelf life of food products. In this research, the effect of Satureja khuzistanica Jamzad essential oil (SKJEO) at the concentrations of 0 (as control), 0.5, 1, and 2% (wt/wt, in the film forming solution) on the characteristics of cross-linked whey protein isolate-based films was...
Thu, 11/23/2017 - 07:35
Plant phenolic extracts can inhibit biogenic amine formation, but the activity of each phenolic acid is poorly understood. This study aimed to examine the effects of individual phenolic acid on the biogenic amine formation of Enterobacter aerogenes. The antibacterial activities of phenolic acids were evaluated by optical density at 600 nm. The concentration that did not reduce bacterial...
Wed, 11/22/2017 - 01:00
In this study, the in vitro and in situ antimicrobial properties of FOODGARD F410B citrus extract were evaluated in compared to sodium benzoate against 5 pathogenic bacteria (Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes), total aerobic microflora (TAM), total yeasts/molds and also one resistant yeast (Zygosaccharomyces rouxii) and...
Tue, 11/21/2017 - 05:20
Flour premix of copra meal 15% with germinated foxtail millet 85% blended with amaranth in 60:40 proportions to get gluten free, calorie deficient composite mix for biscuits. Attempts were made for obese and diabetics as target population with maltodextrin and acesulfame-k to find the extent of possible partial replacement of bakery fat and table sugar, respectively. It was found that...
Mon, 11/20/2017 - 06:42
In the present study, Perilla leaf essential oil (PLEO) was extracted by steam distillation and analyzed using SPME–GC–MS. We further discovered that PLEO could inhibit the growth of Escherichia coli, Salmonella and Staphylococcus aureus. Then, we evaluated the impact of the addition of PLEO (0.01 and 0.03%) on the quality changes of a surimi-based food. We found that during 4 weeks of cold...
Thu, 10/26/2017 - 11:01
Dielectric barrier discharge (DBD) atmospheric plasma treatment is an innovative non-thermal food processing technology. There is an abundant body of research on the effectiveness in inactivation of foodborne pathogens on fresh fruit and vegetable produce with atmospheric air DBD plasma. However, studies that disclose plasma interactions with fruit or vegetable juices are scarce in number to the...
Thu, 10/26/2017 - 09:45
Moisture migration can produce deleterious physical and chemical changes in multi-component foods, potentially affecting safety, shelf life, and sensory quality. This phenomenon occurs over time due to the driving force of water activity differences among components in the product. Incorporating edible barriers into the food system can reduce moisture migration and its negative consequences and...
Wed, 10/25/2017 - 08:45
The effectiveness of bilayer coating from coatings based on native sesame protein and organic acid crosslinked sesame protein in improving quality and increasing the shelf-life of fresh-cut pineapple was determined. Cut pineapple fruit was coated by using bilayer technique with a dipping method and stored in polystyrene trays for 15 days at 5 °C. Shelf-life studies for both coated and noncoated...
Wed, 10/25/2017 - 08:40
Red pepper powder from a local market was vacuum-packaged in aluminum foil bags, irradiated by a 60Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and stored at ambient temperature for 8 months. Postirradiation changes of the microbiological quality, aflatoxin B1, volatile oils, pungency, and the color of red pepper powder during different storage periods were investigated....
Wed, 10/25/2017 - 08:40
The concept of migration from polymeric packaging materials to food and food simulants, under the environmental conditions expected during the food products' complete life cycle, is discussed here. The most broadly approved models that cope migration as a diffusion-driven process have been neglecting more complicated mass transport mechanisms, and environmental involvement that are occurring in...
Fri, 10/20/2017 - 08:36
High pressure processing (HPP) as a non-thermal technology has been attracted more attention for its minimal effects on food quality, and its effects assisted slightly acidic electrolyzed water (SAEW) on microbe, physical quality, and free amino acids of mud snail (B. exarata) were evaluated. Results showed that total microbial counts and psychrotrophic bacteria of HPP-SAEW group were below the...
Tue, 10/17/2017 - 08:22
Heat treatment is a common method to improve certain functional properties of whey protein, whereas this process is usually accompanied with the formation of lysinoalanine (LAL), which may reduce the protein nutritional value and even cause safety concerns. This study aimed to investigate the effect of the protein content (8–10%, wt/vol), pH (7.5–8.5), heating temperature (70–85 °C), and time (5...
Tue, 10/17/2017 - 08:06
Fresh-cut coriander is one of the most frequently consumed leafy vegetables in China due to convenience and flavor, but it has safety issue mainly because of microbial contamination. The optimum conditions for treating fresh-cut coriander with chlorine dioxide were concentration of 60 mg/L, time of 10 min and solution to fresh-cut product ratio of 8:1. This process decreased the total number of...
Wed, 09/20/2017 - 05:35
We analyzed the microbiological quality and safety of raw milk from vending machine and assessed the evolution of its microbiota during the refrigeration at 7 °C. We also monitored the survival of E. coli O157:H7 strain artificially added to the raw milk during the refrigeration and investigated the possibility to use the probiotic Lactobacillus rhamnosus GG strain to control pathogenic and...
Tue, 09/19/2017 - 11:40
This study evaluated and compared the levels of selected heavy metals in three fish species from two water bodies in Osun State. The fish species were carefully harvested, processed, and prepared for heavy metals (Nickel, Cadmium, Lead, and Arsenic) determinations using atomic absorption spectrophotometer. Results obtained showed that all the heavy metals investigated were present in all the...
Tue, 09/19/2017 - 11:36
The efficacy of low wavelength ultraviolet light (UV-C) as a disinfection process for a scattering fluid such as skim milk was investigated in this study. UV-C inactivation kinetics of two surrogate viruses (bacteriophages MS2 and T1UV) and three bacteria Escherichia coli ATCC 25922, S. Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115 in buffer and skim milk were investigated. UV-C...
Fri, 09/15/2017 - 11:25
The objective of this study was to evaluate the effect of ultrasound (60 and 80% amplitude, 15 and 25 min) of blackberry juice on physicochemical (pH and total soluble solids), microbiological analysis (total plate count and Enterobacteria), and in vitro intestinal bioaccessibility of polyphenols and antioxidant activity (ABTS, DPPH). Ultrasound treatment caused a decrease of microbial count of...
Wed, 09/13/2017 - 07:30
Polyethylene nanocomposite films containing combinations of organoclay (OC) nanoparticles were prepared using extrusion molding method. The physical (X-ray diffraction [XRD] and scanning electron microscopy [SEM]), mechanical (tensile strength [TS] and elongation at break [E]) and antibacterial properties of the films against gram positive and gram negative bacteria were evaluated. XRD results...
Thu, 09/07/2017 - 10:50
Milk and whey powders are commonly used ingredients in powdered infant formula (PIF) and follow-up formula (FUF). In this study, Cronobacter sakazakii and Cronobacter dublinensis both of dairy origin and a reference strain, Cronobacter muytjensii, ATCC 51329 were investigated for thermal inactivation (D and z values). Heat resistance of the pathogen was studied between 52 and 60 °C in trypic soy...
Wed, 09/06/2017 - 12:36
Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes were extracted from sliced peanut kernels using 60% ethanol, and their antioxidant and antibacterial properties were evaluated. For a practical application, the storage quality of sausage products was evaluated at ambient (25 °C) and low (4 °C) temperatures. Our results revealed that peanut stilbenes...
Thu, 08/24/2017 - 07:20
Trichothecium roseum is one of the most dreadful postharvest pathogens responsible for core rot of apples. Besides causing economic loss, the disease is also associated with mycotoxins contamination. The effects of storage temperature and lesion diameter on T-2 toxin and neosolaniol (NEO) accumulation were evaluated in genetically diverse apple cultivars. The results showed T-2 concentration was...

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