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Journal of Food Science and Technology

Mon, 02/19/2018 - 00:00
Abstract Salmonella outbreaks related to fruits and vegetables have been reported being lettuce one of the most contaminated. Peracetic acid (PA) at 50 mg/L, sodium dichloroisocyanurate (SD) at 100 mg/L, and the combination of SD at 100 mg/L and babaçu coconut (Attalea speciosa) oil detergent at 100 mg/L were applied to fresh lettuce. Natural contaminant microbiota,...
Wed, 02/07/2018 - 00:00
Abstract The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase in the dry matter, protein, ash, total nitrogen (TN), water-soluble nitrogen (WSN) (% of TN) (ripening index), 5% phosphotungstic acid soluble nitrogen (...
Tue, 02/06/2018 - 00:00
Abstract The presence of aflatoxin, a carcinogenic and toxigenic secondary metabolite produced by Aspergillus species, in food matrix has been a major worldwide problem for years now. Food processing methods such as roasting, extrusion, etc. have been employed for effective destruction of aflatoxins, which are known for their thermo-stable nature. The high...
Sat, 02/03/2018 - 00:00
Abstract This study reports on aflatoxin production and peanut (Bailey’s variety) quality, for four peanut pre-storage treatments; [(Raw clean (Raw-Cl), Raw inoculated with Aspergillus flavus NRRL 3357 (Raw-Inf), inoculated partially roasted but not-blanched (PRN-blanch); and inoculated partially roasted, blanched with discolored nuts sorted out (PR-blanched)]. All four treated...
Sat, 02/03/2018 - 00:00
Abstract Food contaminated with pathogenic bacteria such as Staphylococcus aureus (S. aureus), represents a serious health risk to human beings. Totarol is an antibacterial novel phenolic diterpenes. In present study, the antibacterial activity of totarol against S. aureus was investigated in a food system. The antibacterial activity of totarol was determined by measuring the...
Mon, 01/15/2018 - 00:00
Abstract The current study aimed to fabricate nisin-loaded chitosan (N-CS) nanoparticles through ionic interactions between positive amino groups of chitosan and negatively charged tripolyphosphate ions in the presence of nisin and to evaluate their efficacy against foodborne pathogens in orange juice. The synthesized nanoparticles were sphere-shaped and homogenous with an...
Fri, 01/12/2018 - 00:00
Abstract The applicability of near-infrared (NIR) and mid-infrared (MIR) spectroscopy combined with chemometrics was explored in this study to develop rapid, low-cost and non-destructive spectroscopic methods for classification and quantification of aflatoxins in brown rice. A total of 132 brown rice samples within the aflatoxin concentration range of 0–2435.8 μg/kg were...
Mon, 01/01/2018 - 00:00
Abstract The influence of essential oils (EOs) extracted from the leaves of Melaleuca alternifolia, Melaleuca quinquenervia and Backhousia citriodora on ochratoxin A (OTA) synthesis by fungi was studied. The extraction of EOs was performed by hydrodistillation (Clevenger apparatus) over a 2-h period and subsequently analyzed by GC–MS and GC–FID. The toxigenic activity of the...
Sat, 12/30/2017 - 00:00
Abstract Meat and meat products can be contaminated with pathogenic microorganisms, which cause serious health problems and economic loss. Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plasma (CAP) is a novel and emerging non-thermal technology, showing great...
Sat, 12/30/2017 - 00:00
Abstract The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a non-thermal decontamination intervention for fruit purée based baby foods. HHP processing was evaluated at 200, 300, and 400 MPa pressures, for...
Tue, 12/26/2017 - 00:00
Abstract In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free...
Fri, 12/22/2017 - 00:00
Abstract Vibrio parahaemolyticus is part of the natural microflora of estuarine and coastal marine waters and can be also present in seafood, especially shellfish and bivalve molluscs. In this study we compared the reference cultural method ISO 6887-3 with two molecular methods, multiplex PCR and real-time PCR, for the detection of two distinct...
Thu, 12/21/2017 - 00:00
Abstract In a previous study, a stable tamarillo sweet product (TSP) was obtained by applying hurdle technology (low pH, reduction of water activity, sodium benzoate addition and stored at 4 °C, with oxygen and light protection). In order to improve the TSP shelf life, it was decided to employ a mixture of antimicrobial agents (sodium benzoate and potassium sorbate 50–50...
Tue, 12/19/2017 - 00:00
Abstract The present study aims survey of fungi causing deterioration of millets during storage, detection of aflatoxigenic fungal strains ans assessment of chemically characterized Gaultheria fragrantissiuma Wall essential oil (EO) and its major component methyl salicylate (MS) as plant based preservative. Essential oil (EO) and its major component methyl salicylate (MS) as...
Tue, 12/12/2017 - 00:00
Abstract Shigellosis (bacillary dysentery) is an acute enteric infection caused by members of Shigella genus. It causes annual deaths of approximately five million children in developing countries. Among Shigella spp., S. flexneri causes more serious forms of dysentery than other Shigella species. Due to the appearance of multidrug-resistant strains of Shigella spp., it is...
Mon, 12/04/2017 - 00:00
Abstract Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination against Listeria monocytogenes inoculated by immersion on vacuum-packaged frankfurters stored at 10 °C during 36 days. LA/AA solution (2.5% v/v...
Thu, 11/09/2017 - 00:00
Abstract The objective of the study was to determine the antimicrobial activity of Swamp Cranberry (Vaccinium oxycoccos) fruit and pomace extracts (FSCE and PSCE) and their efficiency in minced pork meat. Ethanol (96 and 40%) and water were used for raw material extraction. Organic acids, flavonols, terpenes and stilbenes composition of the extracts was determined using HPLC....
Wed, 11/08/2017 - 00:00
Abstract Jabuticaba (Myrciaria jaboticaba) is a dark-colored fruit native to Brazil that has a desirable flavor and high anthocyanin content. In the present study, jabuticaba juice was produced by steam-extraction and the phenolic compound profile, antioxidant capacity, instrumental color, and microbiological quality were evaluated during 90 days of storage at 25 °C....
Tue, 11/07/2017 - 00:00
Abstract The article describes some probiotic properties of fermented product made of natural association of Tibetan kefir grains cultivated in Ukrainian household (UTKG); also, the effect of UTKG microbiota on the growth of pathogenic microbiota and sensitivity to antibiotics was studied. It was found that the test-cultures of oppurtunistic pathogens (Staphylococcus aureus,...
Mon, 11/06/2017 - 00:00
Abstract In this study, a predictive growth model of generic Escherichia coli in Garaetteok at a range of storage temperatures (T, 10–40 °C) was developed. The primary models of specific growth rate (SGR) and lag time (LT) fit well (R2 ≥ 0.985) using a Gompertz equation. Secondary polynomial models were obtained by non-linear regression and calculated as SGR = − 0.01,570 + 0....
Sat, 11/04/2017 - 00:00
Abstract The aim of this work was to evaluate the incorporation of a freeze-dried probiotic strain (Lactobacillus plantarum CIDCA 83114) into zeolites. The bacteria-zeolite mixture was added to poultry feed together with thyme, and the obtained product was stored for 60 days at 25 °C and 60–70% relative humidity. The ability of the obtained product to remove aflatoxin B1 (AFB1)...
Mon, 10/09/2017 - 00:00
Abstract Most studies evaluating the use of essential oils (EO) as antibacterial agents focus mainly on minimal inhibitory concentrations (MIC) rather than minimal bactericidal concentrations (MBC). In this work, we compared MICs and MBCs of EO from condiment plants commonly used in Mediterranean Europe, namely Origanum vulgare, Salvia lavandulaefolia, Salvia officinalis, Salvia...
Fri, 10/06/2017 - 00:00
Abstract Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel quality characteristics, mineral composition, lipid characterization, sensory analysis, antioxidant and antibacterial activity were investigated in...
Tue, 09/26/2017 - 00:00
Abstract This work aimed to study the kinetics of bifenthrin and deltamethrin residues degradation in rice grains under exposure to ozone and evaluate the effect of ozonization on rice grains marketing standards. The grains sprayed with pesticides were exposed to ozone at a concentration of 3 mg L−1 and continuous flow of 1.0 L min−1 for defined periods of up to 10 h. Residues...
Fri, 09/22/2017 - 00:00
Abstract The major contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities were assessed. Twenty-five processing-control points were examined twice in two factories, including whole tilapias, frozen fillets, water and food-contact surfaces. L. monocytogenes were detected in 4 and 20%...
Thu, 09/21/2017 - 00:00
Abstract This study was designed to evaluate antimicrobial activity and chemical composition of four different plant essential oils i.e. Ginger oil (GiO), Black seed oil (BSO), Oregano oil (OO) and Rose oil (RO) against different bacterial and fungal strains. Anti-microbial activities of selected essential oils were determined by the microbiological technique using Agar well...
Wed, 09/13/2017 - 00:00
Abstract The aims of the present study were to investigate chemical compositions, antioxidant and antimicrobial properties of Ziziphora clinopodioides essential oils (ZEOs) collected from four provinces in western Iran (Ilam, Lorestan, Kermanshah and Kurdestan). Carvacrol was the most abundant constituent in the flower, stem and leaf oil samples of Ilam, Lorestan and Kermanshah...
Tue, 09/12/2017 - 00:00
Abstract Pastırma, a Turkish dry-cured meat product, was cured at two different temperatures (4 or 10 °C) with two different curing agents (150 mg/kg NaNO2 or 300 mg/kg KNO3). The aim of this research was to determine the effects of these factors on biogenic amine content and other qualitative properties (pH, aw, color, residual nitrite, TBARS, NPN-M, microbiological properties...
Fri, 09/01/2017 - 00:00
Abstract Certain subgroups of Escherichia coli have congenital or acquired virulence properties that allow them to cause a wide spectrum of disease. The aim of this study was to investigate the occurrence of diarrheagenic E. coli strains in ready-to-eat (RTE) foods produced in institutional, commercial and hotel restaurants in Salvador, Brazil. The presence of virulent isolates...
Thu, 08/31/2017 - 00:00
Abstract In the present study total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antimicrobial properties of grape (Vitis vinifera var. Red Globe) stem extract is reported. Also, the identification of main phenolic compounds was carried out by UPLC-PAD analysis. TPC and TFC of extract were 37.25 g GAE kg−1 and 98.07 g QE kg−1, respectively....
Thu, 08/31/2017 - 00:00
Abstract Preparation of oil-in-water nanoemulsions has emerged as a subject of interest for the encapsulation of lipophilic functional ingredients to increase their stability and activity. In this study, black cumin essential oil nanoemulsions (BCO-NE) using different ratios of essential oil with canola and flax seed oils (ripening inhibitors) were formulated and stabilized with...
Mon, 08/28/2017 - 00:00
Abstract Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers...
Tue, 08/08/2017 - 00:00
Abstract Pork is often marketed in packages with high oxygen atmosphere (MAP) or vacuum to improve shelf life and appearance. As silver ions have antibacterial effects, food contact films coated with silver might improve the shelf life of meat. In the present study, pork was wrapped in commercially available films, coated with nanosilver particles, and stored in the two...
Sat, 06/24/2017 - 00:00
Abstract This study proposes the destruction of pathogenic bacteria with the use of ultrasound waves because the more commonly used thermal processing methods often result in lowering the nutritional value of food. The study presents the impact of ultrasound of 20, 40 and 100 kHz frequencies and the power of 10.5 W/cm2 on the growth of the strain of Salmonella enterica subs....
Fri, 06/16/2017 - 00:00
Abstract Many Heracleum L. taxa (Apiaceae) are used as food and spices, and in traditional medicine. In this work, the chemical composition of Heracleum pyrenaicum subsp. orsinii (Guss.) F. Pedrotti and Pignatti root, leaf and fruit essential oils, their antimicrobial activity and cytotoxic effect on malignant and normal cells were investigated for the first time. The...
Fri, 06/09/2017 - 00:00
Abstract Essential oil from the bark of Cinnamomum porrectum (Roxb.) Kosterm was obtained by hydrodistillation using a Clevenger-type system for 3 h and identified by gas chromatography–mass spectrometry. The compounds were safrole (93.9%), elemicine (4.3%) and methyl eugenol (1.7%). The effect of essential oil on mycelial growth, sporulation, and aflatoxin B1 production of...
Tue, 06/06/2017 - 00:00
Abstract The objective of this study was to evaluate the efficacy of a product based on n-alkyl dimethyl benzyl ammonium chloride-40%, marketed as Timsen®, during scalding and precooling of poultry carcasses in slaughterhouses. To this end, three poultry slaughterhouses (A, B and C) were evaluated. The product was added (200 ppm) to the scalding (58 °C) and precooling water (4 °...
Tue, 05/30/2017 - 00:00
Abstract Although an increase in dietary lithium (Li) has been suggested as a possible method for mood stabilization and for decreasing violence and suicidal rates, no Li-enriched food has entered the market. Here we continue to explore the feasibility of mushrooms in this respect and have investigated the growth, accumulation and mineral content (Ca, K, Mg and Na) of Agrocybe...
Mon, 05/29/2017 - 00:00
Abstract The present study was carried out to find out the occurrence and types of Salmonella present in street vended foods and associated environment, and their resistance pattern against various antibiotics. About 1075 street vended food and associated environment samples were processed for isolation and confirmation of different Salmonella spp. by targeting gene specific...
Mon, 05/29/2017 - 00:00
Abstract Films containing antibacterial compounds could be used for packaging perishable foods such as fresh fish and meat for sea freighting over long distances. However, existing commercialised options (films with nanosilver zeolites or wasabi extract) are only permitted for food contact in certain regions and films containing alternative antibacterial ingredients are required...
Tue, 05/23/2017 - 00:00
Abstract Spices are well known for their taste and flavor imparting properties. Green cardamom (Elletaria cardamomum), a herb spice belongs to family Zingiberaceae. In current study, GC–MS analysis of green cardamom essential oil (CEO) resulted in identification of twenty-six compounds with α-terpinyl acetate (38.4%), 1,8-cineole (28.71%), linalool acetate (8.42%), sabinene (5....
Wed, 05/10/2017 - 00:00
Abstract This study aimed to evaluate the effects of black pepper petroleum extract (BPPE) on pathogenic bacteria. The extraction from black pepper showed intense antimicrobial activity against the Gram-positive Listeria monocytogenes ATCC 19115 and the Gram-negative bacteria Salmonella typhimurium ATCC 14028. The minimum inhibitory concentrations of BPPE against L....
Fri, 04/21/2017 - 00:00
Abstract A total of 15 isolates of lactic acid bacteria (LAB) were isolated from traditional pickles of rural and urban areas of Himachal Pradesh. These isolates were identified as Enterococcus faecalis (7), Lactobacillus plantarum (3), Pediococcus pentosaceus (2), Leuconostoc mesenteroides (1), Lactococcus lactis (1) and Enterococcus sp. (1) on the basis of morphological,...
Wed, 04/12/2017 - 00:00
Abstract Information on cholesterol intake through restaurant meal is of high concern because of increasing eat-out population. Since nutrient labeling is not mandatory for restaurant food in Korea, cholesterol database on restaurant menu is unavailable. This study was performed to construct regional and national cholesterol database on primary Korean restaurant foods including...
Fri, 03/10/2017 - 00:00
Abstract Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an...
Fri, 03/10/2017 - 00:00
Abstract The purpose of this study was to investigate the levels of polycyclic aromatic hydrocarbons [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, and benzo(a)pyrene], polychlorinated biphenyls (6 marker and 12 dioxin-like), pesticides (74 compounds) and heavy metals (Pb, Cd, As, Hg, Fe, Cu), in the cold-pressed rapeseed oils from conventional (RC) and ecological...
Sat, 03/04/2017 - 00:00
Abstract This study examined the antibacterial activity of Thymus vulgaris on multiple antibiotic resistant (MAR) Vibrio parahaemolyticus and Vibrio fluvialis isolated from shrimps. The ethanol extract of T. vulgaris antibacterial properties was assessed using the agar diffusion method. Survival of test organisms in shrimp meat using different concentrations of T. vulgaris was...
Sat, 03/04/2017 - 00:00
Abstract Many commonly used drugs carry the potential to induce hepatotoxicity, and a large number of foods and beverages induce an increase in blood sugar levels. A change in lifestyle by omitting these compounds is not applicable in many circumstances. β-Glucosylceramide (GC) is a naturally occurring glycosphingolipid that exerts an effect on the immune system. Cremophor EL (...
Fri, 02/24/2017 - 00:00
Abstract Foodborne outbreaks associated with fresh fruits and vegetables are on the rise worldwide. Biofilm formation is one of the important traits of pathogens making them strongly attached to substrates as well as express virulence phenotypes. Present study investigates the biofilm forming ability of E. coli and Salmonella sp. isolated from fresh fruits and vegetables. A...
Wed, 02/15/2017 - 00:00
Abstract Vibrio vulnificus is an opportunistic human pathogen causing gastroenteritis, wound infection and primary septicemia. V. vulnificus population has been divided into subpopulations based on their phenotype and genotype characteristics. In this study, 38.5% (10/26) of clam (Meretrix meretrix) samples obtained from Mangalore markets were seen to...

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