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LWT Food Science and Technology

Fri, 08/23/2019 - 01:03
Publication date: Available online 22 August 2019Source: LWTAuthor(s): Shunmugavel Uma Maheshwari, Sundarajan Amutha, Rangasamy Anandham, Ganapathyswamy Hemalatha, Natesan Senthil, Soon Woo Kwon, Natesan SivakumarAbstract:Panchamirtham is a fermented fruit mix made from natural fermentation of fruits (banana, brown sugar, seedless dates, sugar candy, honey, cardamom and ghee), which offers...
Thu, 08/22/2019 - 01:03
Publication date: Available online 21 August 2019Source: LWTAuthor(s): Lenka Necidová, Bohdana Mrňousová, Danka Haruštiaková, Šárka Bursová, Bohumíra Janštová, Jozef GolianAbstractOur study evaluated the possibility of survival and growth of L. monocytogenes in 9 types of ready-to-eat foods. The evaluation was focused on the effectiveness of selected preservatives, namely sodium benzoate mixed...
Wed, 08/14/2019 - 01:05
Publication date: Available online 12 August 2019Source: LWTAuthor(s): Saritha Gopal Pandit, Krishna-Prashanth Ramesh Mekala, Mohankumari H. Puttananjaiah, Mohan Appasaheb DhaleAbstractFungus producing red pigment was identified as Talaromyces purpureogenus CFRM02. Agriculture by-product, bengal gram husk (BegH) was used as substrate for fermentation. Red pigment characteristics were confirmed by...
Wed, 08/14/2019 - 01:05
Publication date: Available online 12 August 2019Source: LWTAuthor(s): Guangyi Gong, Shimin Wu, Xiaojing WuAbstractThe health risk of toxic aldehydes has attracted substantial attention. Among these aldehydes, 4-hydroxy-2-trans-hexenal (4-HHE) and 4-hydroxy-2-trans-nonenal (4-HNE) are two of the most toxic. In addition, polycyclic aromatic hydrocarbons (PAHs) and oxygenated aromatic hydrocarbons...
Wed, 08/14/2019 - 01:05
Publication date: Available online 12 August 2019Source: LWTAuthor(s): Mahmut Kilicli, Mehmet Baslar, M. Zeki Durak, Osman SagdicAbstractIn this study, we aimed to use ultrasound and low-intensity electrical current practices to make lettuce safer for human health. For this purpose, three electric currents (0.2, 0.8, and 1.4 mA) and two ultrasonic processes (24 and 40 kHz), used both separately...
Wed, 08/14/2019 - 01:05
Publication date: Available online 13 August 2019Source: LWTAuthor(s): Rong Xiang, Jingrong Cheng, Mingjun Zhu, Xueming LiuAbstractMulberry polyphenol (MP), enriched with antioxidant ingredients, presents enormous potential as a natural antioxidant in meat products. This study investigated the effect of MP on physicochemical properties, antioxidant activity and bio-safety of Cantonese sausages...
Sat, 08/03/2019 - 01:03
Publication date: Available online 2 August 2019Source: LWTAuthor(s): Moutong Chen, Jianheng Cheng, Rui Pang, Jumei Zhang, Yuetao Chen, Haiyan Zeng, Tao Lei, Qinghua Ye, Shi Wu, Shuhong Zhang, Haoming Wu, Juan Wang, Qingping WuAbstractListeria monocytogenes is a hazardous foodborne causative agent, commonly found in foods and food production environments. The persistent contamination of L....
Sat, 08/03/2019 - 01:03
Publication date: Available online 2 August 2019Source: LWTAuthor(s): Ruiling Lv, Mingming Zou, Weijun Chen, Jianwei Zhou, Tian Ding, Xingqian Ye, Donghong LiuAbstractBecause of the hydrophobicity and formation of biofilm, Bacillus cereus spores are highly resistant and widespread in food industry. The outermost layer: exosporium of Bacillus cereus spore plays an important role in its surface...
Sat, 08/03/2019 - 01:03
Publication date: Available online 2 August 2019Source: LWTAuthor(s): Zeynal TopalcengizAbstractThe aim of this study was to evaluate the efficacy of recommended and recalculated thermal process parameters to achieve mandatory 5-log reduction of shiga toxin-producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes in fruit juices in the United States. Logarithms of published D-...
Fri, 08/02/2019 - 01:03
Publication date: Available online 31 July 2019Source: LWTAuthor(s): Halil Ibrahim Kaya, Omer SimsekAbstractBacteriocins are the most important natural preservatives against pathogens, but their limited spectrum could not fully ensure food safety. In this study, bacteriocin producers showing specific-antimicrobial activity to foodborne pathogens were isolated and the success of the cocktail of...
Thu, 08/01/2019 - 01:04
Publication date: Available online 30 July 2019Source: LWTAuthor(s): Juliana A.S. Leite, Aurea M.A. Migotto, Mariza Landgraf, Virginia S. Quintal, Jorge A.W. Gut, Carmen C. TadiniAbstractThe main objective of this work was to verify the efficiency of batch microwave-assisted heating for donor human milk and assess the activity of alkaline phosphatase (ALP) and microbiological quality. Processing...
Wed, 07/31/2019 - 01:03
Publication date: Available online 29 July 2019Source: LWTAuthor(s): Alex Tsun Yin Lau, Shai Barbut, Kelly Ross, Moussa Sory Diarra, S. BalamuruganAbstractThe effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and...
Wed, 07/31/2019 - 01:03
Publication date: Available online 30 July 2019Source: LWTAuthor(s): Sang-Soon Kim, Minjung Shin, Jun-Won Kang, Do-Kyun Kim, Dong-Hyun KangAbstractApplicability of the 222 nm krypton-chlorine (KrCl) excilamp and 280 nm UVC light-emitting diode (LED-UVC) for water disinfection was identified in this study. Listeria monocytogenes and Salmonella Typhimurium were inactivated by the KrCl excilamp and...
Mon, 07/29/2019 - 01:03
Publication date: Available online 19 July 2019Source: LWTAuthor(s): Carlos Santos, Cristina Roseiro, Helena Gonçalves, Cristina Aleixo, Carlos Moniz, Duarte J.B. da PonteAbstractThe present study evaluated the effect of salting/curing methods and raw tuna flesh microbial status on the lipid oxidation and the incidence of biogenic amines in “muxama”, a dry tuna product. After drying (T0), salted/...
Mon, 07/29/2019 - 01:03
Publication date: Available online 27 July 2019Source: LWTAuthor(s): Jiamiao Hu, Feng Zhou, Yu Lin, Arong Zhou, Bee K. Tan, Shaoxiao Zeng, Siti Sarah Hamzah, Shaoling LinAbstractResidual aluminum in jellyfish is largely due to the use of alum as a firming agent. Simply lowering the usage of alum during jellyfish dehydration may not only affect its texture, but also increase its susceptibility to...
Mon, 07/29/2019 - 01:03
Publication date: Available online 28 July 2019Source: LWTAuthor(s): Xiaoan Li, Meilin Li, Nana Ji, Peng Jin, Jianhao Zhang, Yonghua Zheng, Xinhua Zhang, Fujun LiAbstractNon-thermal cold plasma as a novel method for maintaining safety and inducing phenolic accumulation in fresh-cut pitaya (Hylocereus undatus) fruit and the possible mechanisms were investigated. Results showed that cold plasma...
Mon, 07/29/2019 - 01:03
Publication date: November 2019Source: LWT, Volume 115Author(s): Clara Suprani Marques, Renata Pancini Grillo, Danielle Gonçalves Bravim, Priscila Vargas Pereira, Janaína Cecília Oliveira Villanova, Patrícia Fontes Pinheiro, Joel Camilo Souza Carneiro, Patrícia Campos BernardesAbstractThe microbiological quality of a ready-to-eat salad treated with different sanitizers (sodium...
Mon, 07/22/2019 - 01:04
Publication date: November 2019Source: LWT, Volume 114Author(s): Kayoko Ohtsuka, Kozue Hoshino, Natsuko Kadowaki, Misa Ohsaka, Noriko Konishi, Hiromi Obata, Akemi Kai, Jun Terajima, Yukiko Hara-KudoAbstractEnterotoxigenic Escherichia coli (ETEC) is a major foodborne pathogen. Along with water, vegetables are one of the major food sources related to infections. Effective detection methods for ETEC...
Sun, 07/21/2019 - 01:03
Publication date: November 2019Source: LWT, Volume 114Author(s): Jeong Hyeon Lee, Kyung Bin Song, Eun Ji Choi, Hong Kyeong Kim, Hae Woong Park, Ho Hyun ChunAbstractWe evaluated the efficiency of high hydrostatic pressure (HHP, 100–600 MPa) and 5% red ginseng concentrate (RGC) supplementation in inactivating foodborne pathogens and the impacts of treatment on the quality of kimchi sauce. Listeria...
Wed, 07/17/2019 - 01:03
Publication date: Available online 15 July 2019Source: LWTAuthor(s): Francesca Rita Dinardo, Fabio Minervini, Maria De Angelis, Marco Gobbetti, Michael G. GänzleAbstractThis study aimed to assess, in model sourdough fermentations, the relevance of physico-chemical features of flour for the interactions between Enterobacteriaceae and lactobacilli, and for the interactions within the latter...
Wed, 07/17/2019 - 01:03
Publication date: Available online 15 July 2019Source: LWTAuthor(s): Jing Lv, Caichan Li, Shengjie Li, Huipeng Liang, Chaofan Ji, Beiwei Zhu, Xinping LinAbstractLittle is known about the relationship between physicochemical characteristics and bacterial community of sour meat, a traditional fermented meat product in China. In this study, temperature effects on bacterial community and quality of...
Tue, 07/16/2019 - 01:05
Publication date: Available online 13 July 2019Source: LWTAuthor(s): Chirom Aarti, Ameer KhusroAbstractThe present study was aimed to evaluate the disparate functional and technological properties of exopolysaccharide (EPS) producing potent Lactobacillus sp. Initially, 10 autochthonous probiotic bacteria were isolated from Hentak and screened for EPS production. Among them, Lactobacillus...
Tue, 07/16/2019 - 01:05
Publication date: Available online 13 July 2019Source: LWTAuthor(s): Zahra Hassan Mohammad, Elsa A. Murano, Rosana G. Moreira, Alejandro CastilloAbstractCommercial almond pasteurization often involves thermal treatments to control Salmonella, and evaluation of non-thermal technologies such as irradiation, is warranted. Direct and indirect effects of irradiation affect pathogens by causing...
Tue, 07/16/2019 - 01:05
Publication date: Available online 13 July 2019Source: LWTAuthor(s): Penghu Liu, Jing Yuan, Zhihe Jiang, Yixiang Wang, Boqi Weng, Guoxue LiAbstract:Agaricus brasiliensis, an edible mushroom with medicinal properties, has a tendency to accumulate high concentrations of heavy metals, especially cadmium. To address this issue, strains with low Cd accumulation must be developed. To breed a low-Cd-...
Fri, 07/12/2019 - 01:04
Publication date: Available online 2 July 2019Source: LWTAuthor(s): Pradeep Puligundla, Taehoon Lee, Chulkyoon MokAbstractAflatoxins are a class of mycotoxins produced predominantly by fungal species such as Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius. These fungi and their toxins are usually found in a variety of agricultural products. Some mycotoxins are highly toxic,...
Fri, 07/12/2019 - 01:04
Publication date: Available online 3 July 2019Source: LWTAuthor(s): Aman Sharma, D.P. Shivaprasad, Komal Chauhan, Neetu Kumra TanejaAbstractMicrobial adaptations and growth at low temperatures impose challenge to safety of highly perishable food products like paneer. Survival of Escherichia coli under refrigeration necessitates investigations into additional hurdles. Use of phytochemicals offer a...
Fri, 07/12/2019 - 01:04
Publication date: Available online 8 July 2019Source: LWTAuthor(s): Aiping Liu, Yuping Wang, Xingzhe Cai, Shan Jiang, Xiaowen Cai, Li Shen, Yuntao Liu, Guoquan Han, Shujuan Chen, Jia Wang, Wenjuan Wu, Cheng Li, Shuliang Liu, Xiaohong WangAbstractSalmonella strains pose a great challenge to food safety. The exploration of bacteriophage endolysins can be a valuable measure for the prevention of...
Fri, 07/12/2019 - 01:04
Publication date: Available online 8 July 2019Source: LWTAuthor(s): Jian Sun, Chen-chen Cao, Mei-qin Feng, Xing-lian Xu, Guang-hong ZhouAbstractThe aim of this study was to determine the technological and safety properties of coagulase-negative staphylococci (CNS) with high protease activity isolated from traditional Chinese fermented sausages in 10 different regions. According to the criteria of...
Fri, 07/12/2019 - 01:04
Publication date: Available online 9 July 2019Source: LWTAuthor(s): Raffaelina Mercogliano, Serena SantonicolaAbstractScombrotoxin fish poisoning is the most frequently reported foodborne illnesses associated with fresh or canned tuna consumption. Production of histamine in tuna is generated by bacterial activity during various steps between the catch and consumption. The aim of the review was to...
Fri, 07/12/2019 - 01:04
Publication date: October 2019Source: LWT, Volume 113Author(s): Alejandra Londero, Magdalena Costa, Lucía Galli, Victoria Brusa, Luciano Linares, Mónica Prieto, Gerardo LeottaAbstractWe characterized L. monocytogenes strains isolated from ground beef (n = 40) and butcher shop environmental (n = 99) samples before and after implementing improvement actions. Strains were serotyped and subtyped by...
Fri, 07/12/2019 - 01:04
Publication date: November 2019Source: LWT, Volume 114Author(s): Tushar Verma, Jeyamkondan SubbiahAbstractSingle-screw extrusion is an effective tool in reducing microbial contamination, however, limited data exists on the efficacy of twin-screw extrusion for microbial inactivation. The purpose of this study was to evaluate the effect of fat (5–15%), moisture content (14–26%), temperature (55–85...
Tue, 07/02/2019 - 01:02
Publication date: Available online 29 June 2019Source: LWTAuthor(s): J. Arévalo Camargo, K. Murray, K. Warriner, W. LubitzAbstractAir flow characteristics and decontamination efficacy are investigated within a forced-air ozone reactor designed to control Listeria monocytogenes on apple fruit. The commercial reactor introduced an air-ozone mix through a column of apples (540 kg contained within...
Fri, 06/28/2019 - 01:12
Publication date: Available online 26 June 2019Source: LWTAuthor(s): David Tomat, Marina Soazo, Roxana Verdini, Cecilia Casabonne, Virginia Aquili, Claudia Balagué, Andrea QuiberoniAbstractActive packaging materials with antimicrobial properties have gained significant interest over the last decade. Furthermore, phages are potentially useful as antimicrobial agents in food. Phage stability assays...
Thu, 06/27/2019 - 01:07
Publication date: Available online 25 June 2019Source: LWTAuthor(s): Jan Mei SoonAbstractStreet-vended food is a popular choice among consumers as they are cheap, convenient and easily accessible, especially in Asia. Studies have assessed street food vendors’ food safety and microbiological quality of street-vended foods and overall findings revealed gaps and inconsistencies in hygiene practices...
Thu, 06/27/2019 - 01:07
Publication date: Available online 25 June 2019Source: LWTAuthor(s): Jingjing Ma, Huhu Wang, Lanlin Yu, Wenjing Yuan, Wenjing Fu, Feng Gao, Yun JiangAbstractThis study was aimed to investigate the dynamic recovery process of high pressure processing (HPP)-injured Escherichia coli O157:H7. E. coli O157:H7 was treated with 100–500 MPa for 5 min, and the pressure with highest injury rate was...
Thu, 06/27/2019 - 01:07
Publication date: Available online 25 June 2019Source: LWTAuthor(s): C. Ripolles-Avila, A.S. Hascoët, A.G. Ríos-Castillo, J.J. Rodríguez-JerezAbstractIn the present study, wooden (pine and poplar) and plastic (high-density polyethylene -HDPE- and expanded polystyrene -EPS-) materials were evaluated to assess hygienic properties. Three types of studies were carried out: evaluation of the natural...
Thu, 06/27/2019 - 01:07
Publication date: Available online 26 June 2019Source: LWTAuthor(s): Ilkin Yucel Sengun, Ezgi Goztepe, Berna OzturkAbstractIn this study, the effects of marination liquids (ML) prepared with koruk juice on safety and quality of poultry meat were investigated. Meat samples inoculated with Salmonella Typhimurium (≅ 6 log CFU/g) were marinated with different concentrations of koruk juice at 4 °C for...
Thu, 06/20/2019 - 01:06
Publication date: Available online 7 June 2019Source: LWTAuthor(s): Sofía Sampaolesi, Raúl Ricardo Gamba, Graciela Liliana De Antoni, Ángela María León PeláezAbstractBeer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase the value of...
Thu, 06/20/2019 - 01:06
Publication date: Available online 7 June 2019Source: LWTAuthor(s): Aygul Alim, Huanlu Song, Ye Liu, Tingting Zou, Yu Zhang, Songpei Zhang, Ali RazaAbstractMeat flavors produced from non-animal source is a promising topic targeting the market demand in special context to vegetarian community. In this research work, key volatiles related to beef like odors were identified from a meat-like flavor...
Thu, 06/20/2019 - 01:06
Publication date: Available online 8 June 2019Source: LWTAuthor(s): Kush Kumar Pandey, Shiv Kumar Sood, Surya Kant Verma, Sandeep Kumar, Suman Rani, Sangita GanguliAbstractThe aim of this study was to develop a process for utilization of paneer whey, a dairy industry waste, for fermentation and production of food grade paneer making powder with biopreservative potential. For achieving this,...
Thu, 06/20/2019 - 01:06
Publication date: Available online 10 June 2019Source: LWTAuthor(s): Sujogya Kumar Panda, Yugal Kishore Mohanta, Laxmipriya Padhi, Walter LuytenAbstractThe anti-microbial activity of crude extracts (hexane, acetone, ethanol, and aqueous) of 46 edible plants from Odisha, India, was studied using a broth microdilution assay against 8 common food-borne pathogens (Gram-positive: Bacillus cereus...
Wed, 06/19/2019 - 01:07
Publication date: September 2019Source: LWT, Volume 112Author(s): Mónica Dávila-Rodríguez, Aurelio López-Malo, Enrique Palou, Nelly Ramírez-Corona, María Teresa Jiménez-MunguíaAbstractNanoemulsions formulated with essential oils (EOs) can be applied to bacteria found on fresh food, however, scarce information is still available. This study aimed to evaluate the antimicrobial activities of EOs of...
Sat, 06/15/2019 - 01:15
Publication date: September 2019Source: LWT, Volume 112Author(s): Hyung-Seok Yu, Hye Ji Jang, Na-Kyoung Lee, Hyun-Dong PaikAbstractThe objective of this study was to evaluate the probiotic and prophylactic properties of two Weissella cibaria strains (D29 and D30) isolated from kimchi; Lactobacillus rhamnosus GG (LGG), a well-known commercial strain, and W. cibaria JW15, a previously reported...
Fri, 06/14/2019 - 01:06
Publication date: September 2019Source: LWT, Volume 112Author(s): Jovana Vunduk, Wan Abd Al Qadr Imad Wan-Mohtar, Shaiful Azuar Mohamad, Nur Hafizati Abd Halim, Ahmad Zainuri Mohd Dzomir, Željko Žižak, Anita KlausAbstractFoodborne bacteria biofilms present a major concern for the food industry. Although their numerous biological activities are well established, there is little research to date on...
Fri, 06/14/2019 - 01:06
Publication date: September 2019Source: LWT, Volume 112Author(s): Tiago de Melo Nazareth, Juan Manuel Quiles, Raquel Torrijos, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe MecaAbstractThe present study evaluated the efficacy of allyl isothiocyanate (AITC) in avoiding the growth of Penicillium verrucosum and consequent ochratoxin A (OTA) production in barley during storage for 90 d....
Wed, 06/12/2019 - 01:13
Publication date: September 2019Source: LWT, Volume 112Author(s): Dong-Gyun Yim, Jin-Kyu Seo, Hyeon-Woong Yum, Md Ashrafuzzaman Zahid, Jun-Young Park, Rashida Parvin, Jonghyun Go, Sang-Keun Jin, Ok-Kyung Koo, Han-Sul YangAbstractThe effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four...
Wed, 06/12/2019 - 01:13
Publication date: September 2019Source: LWT, Volume 112Author(s): Viridiana Cortés-Rodríguez, Lidia Dorantes-Alvarez, Humberto Hernández-Sánchez, Norma Paniagua-Castro, Gerardo Aparicio-Ozores, Edgar Oliver López-Villegas, María de Jesús Perea-FloresAbstractThe aim of this study was to investigate the effect of mixtures of sodium cinnamate, coumarate, caffeate and ferulate against L....
Sat, 06/01/2019 - 01:12
Publication date: August 2019Source: LWT, Volume 111Author(s): Ofélia Anjos, Rodrigo Fernandes, Susana M. Cardoso, Teresa Delgado, Nelson Farinha, Vanessa Paula, Letícia M. Estevinho, Solange T. CarpesAbstractThe antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding...
Fri, 05/31/2019 - 01:11
Publication date: August 2019Source: LWT, Volume 111Author(s): Dalila Garcia-Sotelo, Brenda Silva-Espinoza, Manuel Perez-Tello, Isela Olivas, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar, J. Fernando Ayala-ZavalaAbstractRosemary essential oil (RO) was encapsulated within β-cyclodextrin (β-CD) to offer thermal stability and preserve its antimicrobial activity. The identified RO volatiles...
Sun, 05/26/2019 - 01:13
Publication date: August 2019Source: LWT, Volume 111Author(s): Sumit Kumar Paudel, Kanika Bhargava, Hari KotturiAbstractListeria and Salmonella related recalls and outbreaks are of major concern to the melon industry. Cinnamon oil has shown its usefulness in antimicrobial food treatment. However, its applications are limited due to poor solubility of cinnamon oil in water. Utilization of Cinnamon...

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