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Journal of Food Science and Technology

Thu, 07/11/2019 - 00:00
Abstract The effect of the cell-free culture supernatants (CFCSs) from different Lacobacillus spp. on growth ability of Cronobacter sakazakii ATCC 29544 was investigated by time-killing studies. The antimicrobial effect was evaluated using crude and 2.5 × concentrated CFCSs. Most of the CFCSs showed a dose-dependent antimicrobial activity, with the greatest C. sakazakii growth...
Mon, 07/08/2019 - 00:00
Abstract The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial...
Mon, 07/01/2019 - 00:00
Abstract Peanuts with fungal contamination may contain aflatoxin, a highly carcinogenic substance. We propose the use of hyperspectral imaging to quickly and noninvasively identify fungi-contaminated peanuts. The spectral data and spatial information of hyperspectral images were exploited to improve identification accuracy. In addition, successive projection was adopted to...
Thu, 05/16/2019 - 00:00
Abstract Lactose is a reducing sugar which is abundantly found in mammalian milk. Lactose intolerance affects more than 70% of the world population, being apparent by the absence of β-galactosidase enzyme, thus leading to the inability to consume dairy products. In the present work, Khoa was prepared from lactose hydrolysed milk and its physico-chemical, textural and...
Thu, 05/16/2019 - 00:00
Abstract In the present study, gelatin–carboxymethyl cellulose blend film was synthesized, characterized and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). Gelatin (Gel) film forming solution was incorporated with carboxymethyl cellulose (CMC) at three volume per volume (Gel:CMC) ratios, namely 75:25,...
Thu, 05/16/2019 - 00:00
Abstract Aflatoxins (AFs) are secondary metabolites produced by aflatoxigenic strains of Aspergillus flavus and A. parasiticus, the most toxic being aflatoxin B1 (AFB1). The purpose of the present work was to investigate the effects of industrial-grade packaging materials (low-density polyethylene, polypropylene, polyethylene-laminated aluminium); temperatures (25 °C, 30 °C);...
Sat, 05/04/2019 - 00:00
Abstract In this study various coatings from apple press cake (AP) with immobilized antifungal bacterial cells were used for bread surface treatment to increase anti-moulding effect. The antifungal effect and technological properties of newly isolated Lactobacillus coryniformis LUHS71, L. curvatus LUHS51, L. farraginis LUHS206 and Leuconostoc mesenteroides LUHS225 strains. Then...
Mon, 04/22/2019 - 00:00
Abstract Miang is a traditional fermented tea made from fermentation of Assam tea leaves with mixed microbial culture involving lactic acid bacteria and yeast. Miang has important bioactive benefits such as antioxidant and antimicrobial activity with relevance to health benefits. Miang is categorized into two processes; filamentous fungi growth-based (FFP) and non-filamentous...
Mon, 04/15/2019 - 00:00
Abstract The whiteness of shredded carrots is generally caused by enzymatic reactions after removal of natural protection during the minimal processing. Moreover, the use of chlorinated solution in sanitizing step of processing, promotes the formation of halogenated by-products, with correlated environmental and health risks in processing areas. This study investigated the...
Sat, 04/13/2019 - 00:00
Abstract The main objective of the study is to assess a comparative antibacterial potential of three new bacteriocins produced by Pediococcus sp. through partial characterization and mode of action against some food spoilage bacteria. The bacteriocins from three different Pediococcus sp. viz. Pediococcus sp. LAB 33 (HQ185406), Pediococcus sp. LAB 41 (HQ185407), and Pediococcus...
Sat, 04/13/2019 - 00:00
Abstract In this work, the nano composites of carrageenan/AgNPs/Laponite were prepared and coated on the oxygen plasma surface modified polypropylene film to enhance the barrier and adhesion properties. The mechanical, barrier, adhesion and antimicrobial properties were also studied to use for food packaging applications. The polypropylene film was surface modified with oxygen...
Mon, 03/11/2019 - 00:00
Abstract Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with...
Sat, 03/09/2019 - 00:00
Abstract Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics and formation of acrylamide in corn tortilla chips fried in ten...
Sat, 03/09/2019 - 00:00
Abstract In order to prolong the shelf life of Chinese traditional dry-cured meat products, a pulsed ultraviolet light (PL-UV) irradiation method was adopted to treat meat products according to the following parameters: pulse energy of 8 J, 300 pulses, and an effective exposure distance of 10 cm; the UV light irradiation power of 6 W, an effective exposure distance of 11 cm, and...
Tue, 03/05/2019 - 00:00
Abstract Patulin (PAT), a mycotoxin mainly produced by various species of fungi, is frequently detected in moldy fruit- and vegetable-based products, which pose a health risk to the consumer. Over the past decades, a few studies reported that PAT content could be significantly decreased by microbial fermentation process. However, the physical adsorption mechanism between PAT and...
Mon, 03/04/2019 - 00:00
Abstract The aims of this study were to verify the occurrence of Escherichia coli in sliced mozzarella cheese marketed in Pelotas city, Brazil and perform the phenotypic and genotypic characterization of the isolates. Besides that, evaluate the susceptibility of E. coli to Butia odorata extract, characterize it chemically, and apply the extract in sliced mozzarella cheese...
Mon, 02/18/2019 - 00:00
Abstract Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of...
Mon, 02/18/2019 - 00:00
Abstract An electrochemical biosensor was developed to determine formaldehyde (HCHO) adulteration commonly found in food. The current responses of various electrodes based on multiwalled carbon nanotubes (CNTs) and synthesized nanocomposite (CNT–Fe3O4) were measured using cyclic voltammetry. The nanocomposite based biosensor shows comparatively high sensitivity (527 µA mg/L−1 cm...
Wed, 02/13/2019 - 00:00
Abstract This study was conducted to investigate the effect of the collapse of the endogenous antioxidant enzymes, namely, catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) in post-mortem (PM) chicken thigh muscles on the extent of lipid and protein oxidation and the functionality of the muscle in terms of water-holding. To fulfil this...
Tue, 02/12/2019 - 00:00
Abstract Street foods are one of the important sources of foodborne infections and Staphylococcus aureus is an important infectious agent transmitted through various sources including street foods. The methicillin-resistant S. aureus (MRSA) are of public health significance, hence the study was taken to assess the street foods as a source of MRSA, for which 430 street vended...
Thu, 02/07/2019 - 00:00
Abstract Nisin is frequently added as food additive to soft cheese to increase food safety against foodborne pathogens like Listeria monocytogenes. The goal of this study was the extension of the antimicrobial activity of nisin in sour curd cheese (SCC) by self-releasing adsorbed nisin from Neusilin UFL2 over production-based pH shift. First, the antimicrobial activity of nisin...
Mon, 02/04/2019 - 00:00
Abstract In this study, ozone processing was used to degrade patulin in apple juice, and the ozonolysis efficiency of patulin and its effects on phenolic compounds and organic acids in apple juice were investigated. Ozone processing was performed using a self-developed ozonolysis reactor at the ozone concentration of 12 mg/L and flow rate of 3 L/min for increasing ozonation...
Mon, 02/04/2019 - 00:00
Abstract This study was aimed to determine the incidence of Staphylococcus aureus in ready-to-eat (RTE) milk (n = 120) and meat (n = 120) products from various tourist places in north western Himalayas, Himachal Pradesh, India. S. aureus isolates and its enterotoxins; A, B, D and E were characterized by conventional and molecular methods. Antimicrobial susceptibility (AMS)...
Mon, 01/21/2019 - 00:00
Abstract Staphylococcus aureus is one of the major food contaminants worldwide, and its enterotoxins are documented as food poisoning and bioterrorism agents. In the present study, an attempt was made to account on the incidences of toxigenic S. aureus and its antibiotic resistance profiles in ready to eat bakery food products from different parts of Southern India (Andhra...
Mon, 12/24/2018 - 00:00
Abstract The aim of this research was to establish the effect of mild roasting on coffee beans contamination level by polycyclic aromatic hydrocarbons (PAHs). The materials investigated were green Arabica and Robusta coffee beans imported from different countries, as well as those already roasted. The experiment was carried out in a coffee-roasting plant, with the...
Sat, 12/01/2018 - 00:00
Abstract The antifungal activity of acetophenone and phenylethyl alcohol prevents seed contamination by Aspergillus flavus TISTR 3041 and A. parasiticus TISTR 3276. Their effects on seed germination were investigated. In vitro results showed that 100 µL L−1 acetophenone completely inhibited (by 100%) growth, conidial germination, and sporulation of the two aflatoxin-producing...
Mon, 10/01/2018 - 00:00
Abstract Aqueous extract of nut by-products (cashewnut shell, coconut shell, and peanut hull) were studied for their physicochemical properties, antibacterial activity and food preservation potential in an artificially inoculated fresh-cut fruit (papaya) model. Physicochemical characteristics revealed the colour, odor, nearly neutral pH (6.67–6.83), high water solubility (69....
Sat, 08/11/2018 - 00:00
Abstract This study aimed to evaluate the technical feasibility of supercritical carbon dioxide (sc-CO2) treatment for Vibrio parahaemolyticus inactivation in oysters (Crassostrea gigas) and in nutrient broth. For this purpose, a variable-volume reactor was used as experimental system and a 23 factorial design was adopted considering the mass ratio between carbon dioxide and the...
Wed, 08/01/2018 - 00:00
Abstract The aim of this study was to investigate the efficacy of some decontaminant agents on the survival of Salmonella Typhimurium and Listeria monocytogenes with different attachment periods to chicken drumstick with skin and skinless breast meat. For this purpose, S. Typhimurium and L. monocytogenes were given periods of 0.5 (30 s), 20 and 210 min to attach to the chicken...
Thu, 07/12/2018 - 00:00
Abstract Nisin (Ni), natamycin (Na), green tea extract (GTE) and their combinations were evaluated for controlling beet leaves’ native microbiota as well as Listeria innocua and Escherichia coli external contaminations. Antimicrobial effectiveness was evaluated through in vitro and in vivo studies. In the in vitro studies, GTE treatment (0.85%) completely eliminated growth of...
Mon, 07/09/2018 - 00:00
Abstract Listeriosis and Salmonellosis are two of the most common foodborne diseases. Consequently, an early and accurate detection of Listeria monocytogenes and Salmonella spp. in food products is a critical concern of public health policies. Therefore, it is of great interest to develop rapid, simple, and inexpensive alternatives for pathogen detection in food products. In...
Sat, 07/07/2018 - 00:00
Abstract Lactococcus lactis subsp. lactis strain 63 was isolated from Indian dairy products, produced a bacteriocin with broad spectrum inhibition against several of food pathogens like Listeria monocytogenes and Bacillus cereus as well as Gram negative bacteria viz., E. coli, Yersinia, Citrobacter, Proteus, Enterobacter, Klebsiella and Serratia strains. Bacteriocin production...
Tue, 06/26/2018 - 00:00
Abstract It is less than 20 years since nanotechnology found applications in food packaging. The new packaging materials have featured various improved characteristics such as antimicrobial activity and active packaging. However, there is a great controversy about the production cost, safety and suitability of nanocomposite materials to come in contact with foodstuffs. To this...
Wed, 06/13/2018 - 00:00
Abstract In the present research, two inactivated yeast strains (W13 and BM45) and a commercial yeast cell wall preparation (YCW) already tested for their ability to removal ochratoxin A were used to simulate the wine aging. During the simulated aging, the concentrations of the main 4 anthocyanins decreased in both the control wine and the wines added with yeasts, although at...
Thu, 06/07/2018 - 00:00
Abstract The objective of this investigation was to explore the antioxidant and antimicrobial property of bioactive prodigiosin produced from Serratia marcescens using rice bran. The antioxidant potential of prodigiosin was examined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2′-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging method via UV–visible,...
Wed, 06/06/2018 - 00:00
Abstract A total of 2257 lactic acid bacteria were preliminarily screened for antagonistic activity against Lactobacillus sakei subsp. sakei JCM 1157. Strain SKI19 was selected and identified at the subspecies level as Lactobacillus plantarum subsp. plantarum SKI19, using 16S rRNA gene sequence analysis combined with recA and dnaK genes’ amplification. Antibacterial activity of...
Sat, 05/26/2018 - 00:00
Abstract Listeria monocytogenes was screened from different seafood contact surfaces in five sampling sites of fishing harbour, fish landing centers, seafood processing plants, fish market, and fish curing yards of Tuticorin Coast of India. 115 swab samples were collected and tested for the occurrence of L. monocytogenes by conventional and molecular methods. Overall, 5.22% of...
Thu, 05/24/2018 - 00:00
Abstract In the present investigation d-limonene oil (4-isopropenyl-1-methylcyclohexene) was encapsulated by ultra-sonication method using whey protein (WP)–maltodextrin (MD) conjugates as coating material and their characterization was done with respect to physico-chemical and antimicrobial properties. Antimicrobial activity of limonene oil (LO) nanoemulsion and bulk LO...
Wed, 05/23/2018 - 00:00
Abstract Strains of diarrheagenic Escherichia coli (DEC) are involved in foodborne disease outbreaks worldwide, especially the enterohemorrhagic E. coli O157:H7. This study describes two multiplex quantitative real time PCR (qPCR) assays for simultaneous identification and quantification of genes related to virulence of DEC; a triplex reaction for detection and...
Tue, 05/01/2018 - 00:00
Abstract Utonga-kupsu, Hentak and Ngari are traditional fermented fish products produced by the Manipuri people living in the North-Eastern part of India. The present study was designed with the aim to isolate, identify and characterize the microorganisms present in these fermented foods. Bacterial pure cultures were isolated using serially diluted samples and were further...
Sat, 03/24/2018 - 00:00
Abstract The impact of bread fortification with β-glucans and with proteins/proteolytic enzymes from brewers’ spent yeast on physical characteristics was evaluated. β-Glucans extraction from spent yeast cell wall was optimized and the extract was incorporated on bread to obtain 2.02 g β-glucans/100 g flour, in order to comply with the European Food Safety Authority guidelines....
Tue, 03/20/2018 - 00:00
Abstract The study was aimed to isolate antagonistic lactobacilli and the molecules responsible for their antagonistic ability from curd. Preparation of probiotic curd and the ability of the selected lactobacilli to suppress the pathogen therein was also assessed. All the 116 isolates were identified as Lactobacillus spp. based on morphological, biochemical and curdling assays....
Sat, 03/17/2018 - 00:00
Abstract The objective of this study was to develop biodegradable active film to improve the shelf-life of minimally processed fresh-produce. Guar gum (GG) based films with improved properties were fabricated by employing tween-80 (0.88%) as emulsifier, nanoclay (13.9%) as reinforcement, beeswax (1.21%) for hydrophobicity, glycerol (3.07%) as plasticizer, and grape pomace...
Mon, 03/05/2018 - 00:00
Abstract This study validated high hydrostatic pressure processing (HPP) for achieving greater than 5-log reductions of Escherichia coli O157:H7 in carambola juice and determined shelf life of processed juice stored at 4 °C. Carambola juice processed at 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7, and the quality was...
Mon, 03/05/2018 - 00:00
Abstract The aim of this study was to investigate the presence of tetracycline resistance in lactobacilli isolated from traditional Serbian white brined raw milk cheeses (Homolje, Sjenica, Zlatar). Isolation of presumptive lactobacilli was initially performed using MRS-S agar without tetracycline, or supplemented with 16 and 64 µg/mL of tetracycline. Rep-PCR (GTG)5 genotyping...
Mon, 03/05/2018 - 00:00
Abstract Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging...
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...

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