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LWT Food Science and Technology

Wed, 12/19/2018 - 01:10
Publication date: March 2019Source: LWT, Volume 102Author(s): E.V. Arias-Rios, G.R. Acuff, A. Castillo, L.M. Lucia, S.E. Niebuhr, J.S. DicksonAbstractOnion powder and talc were inoculated with one of three groups of Salmonella enterica or a putative surrogate, Enterococcus faecium NRRL B-2354, and the radiation sensitivity of S. enterica was compared to E. faecium. For both inoculated onion...
Mon, 12/17/2018 - 01:12
Publication date: March 2019Source: LWT, Volume 102Author(s): Gislaine Oliveira, Suzana Reis Evangelista, Fabiana Reinis Franca Passamani, Wilder Douglas Santiago, Maria das Graças Cardoso, Luís Roberto BatistaAbstractThis study investigated the influence of temperature and water activity (aw) on the growth and biosynthesis of Ochratoxin A (OTA) by Aspergillus carbonarius and Aspergillus...
Sun, 12/09/2018 - 01:11
Publication date: March 2019Source: LWT, Volume 101Author(s): I. Habinshuti, X. Chen, J. Yu, O. Mukeshimana, E. Duhoranimana, E. Karangwa, B. Muhoza, M. Zhang, S. Xia, X. ZhangAbstractNowadays, proteins from different plant materials are used to produce Maillard reaction products (MRPs). In this study, antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived...
Sun, 12/09/2018 - 01:11
Publication date: March 2019Source: LWT, Volume 101Author(s): Emina Mulaosmanovic, Sebastian Farkas, Ivar Vågsholm, Julia Darlison, Maria Sousa, Lars Mogren, Samareh Gharaie, Beatrix W. AlsaniusAbstractDespite numerous outbreaks of foodborne illnesses associated with sprouts, consumption of raw sprouted seeds is still linked with a healthy lifestyle in Scandinavia. Different types of sprouting...
Fri, 12/07/2018 - 01:03
Publication date: March 2019Source: LWT, Volume 101Author(s): Jiamu Kang, Wenyuan Jin, Jingfan Wang, Yuyang Sun, Xiaoxia Wu, Liu LiuAbstractPeppermint essential oil (PEO) has been reported to prevent microbial growth and prolong the shelf-life of food, but there are few studies about its possible antibacterial mechanism and anti-biofilm activity against Staphylococcus aureus (S. aureus). In this...
Fri, 11/30/2018 - 01:11
Publication date: March 2019Source: LWT, Volume 101Author(s): Lilian R. Braga, Leonardo M. Pérez, Marina del V. Soazo, Fabricio MachadoAbstractThis work provides details regarding the physicochemical, antimicrobial and antioxidant properties of poly(vinyl chloride) (PVC)-based films containing 0.4% quercetin and silver nanoparticles (AgNPs) at various concentrations levels. The incorporation of...
Mon, 11/26/2018 - 01:10
Publication date: March 2019Source: LWT, Volume 101Author(s): Jing Wang, Jie Fang, Lina Wei, Ying Zhang, Hong Deng, Yurong Guo, Chingyuan Hu, Yonghong MengAbstractPhloretin is a naturally occurring flavonoid that has antimicrobial and antioxidant activities. The objective of this study is to examine the feasibility of using phloretin as a preservative for salmon fillets. Salmon samples were...
Mon, 11/26/2018 - 01:10
Publication date: March 2019Source: LWT, Volume 101Author(s): Feng He, Ke Li, Xiaohong Zhang, Ying Yang, Yuanping Fang, Fu XiangAbstractFood spoilage is a global issue, and millions of people suffer from food-borne infections. So it is urgent to search for novel, effective and safe antimicrobial agents. A novel essential oil was obtained from Eremothecium ashbyii H4565, which was identified and...
Sat, 11/24/2018 - 01:08
Publication date: March 2019Source: LWT, Volume 101Author(s): Jae-Hyun Yoon, Areum Han, Jeongyeup Paek, Sun-Young LeeAbstractThis study was conducted to examine thermal resistances of Escherichia coli O157:H7, Cronobacter sakazakii, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes upon exposure to non-isothermal inactivation at various heating rates (HRs) between 1.0 °C and 9.0...
Mon, 11/19/2018 - 01:08
Publication date: March 2019Source: LWT, Volume 101Author(s): Fabrizia Tittarelli, Giorgia Perpetuini, Paola Di Gianvito, Rosanna TofaloAbstractTyramine and histamine are considered the most toxic biogenic amines (BAs) and are often found in high concentrations in fermented foods, such as cheese, and beverages. Their control is critical to assure food safety. Recently the use of food borne BAs...
Mon, 11/19/2018 - 01:08
Publication date: March 2019Source: LWT, Volume 101Author(s): Nanna Abel, Bjørn Tore Rotabakk, Jørgen LerfallAbstractIncreasing demands for lightly processed seafood stresses the need for development of non-intensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was design to investigate the...
Mon, 11/19/2018 - 01:08
Publication date: March 2019Source: LWT, Volume 101Author(s): Tao Xiong, Jiakang Chen, Tao Huang, Mingyong Xie, Yangsheng Xiao, Changgen Liu, Zhen PengAbstractPaocai as a traditional side dish in Asia gains its popularity owing to the favorable tastes, which are bestowed by microbial metabolisms. The microorganisms involved in fermentation are mainly lactic acid bacteria and Saccharomyces, while...
Mon, 11/19/2018 - 01:08
Publication date: March 2019Source: LWT, Volume 101Author(s): Ivana Nikodinoska, Loredana Baffoni, Diana Di Gioia, Beatriz Manso, Lourdes García-Sánchez, Beatriz Melero, Jordi RoviraAbstractIn the present work, a combined hurdle approach for fermented meat preservation was investigated. Challenge tests were performed in Chorizo sausage model using the maximum allowed NaNO2 amount (150 mg/kg), a...
Mon, 11/19/2018 - 01:08
Publication date: March 2019Source: LWT, Volume 101Author(s): Mi Li, Yuhao Fan, Zhigang Liu, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong YaoAbstractMelamine is commonly used to manufacture the coating of three-piece tin cans. It may migrate into food in the course of storage, threatening the health of consumers. This work aimed to trace the migration of melamine into food simulants (...
Tue, 11/06/2018 - 01:13
Publication date: February 2019Source: LWT, Volume 100Author(s): Zeinab Mazarei, Hasan RafatiAbstractThe aim of the present study was to fabricate a stable carvacrol-rich Satureja khuzestanica essential oil (SKEO) nanoemulsion and evaluate its antibacterial activity against food borne pathogens. The effect of determining factors including preparation method, surfactant type, surfactant to oil...
Tue, 11/06/2018 - 01:13
Publication date: February 2019Source: LWT, Volume 100Author(s): Mao-run Fu, Xiao-min Zhang, Tong Jin, Bo-qiang Li, Zhan-quan Zhang, Shi-ping TianAbstractAs a powerful sanitizer, chlorine dioxide (ClO2) has mainly focused on control of bacteria, but little is known about its antifungal effects, especially on postharvest fungi found in vegetable and fruit. This study investigated the effect of...
Wed, 10/31/2018 - 01:12
Publication date: February 2019Source: LWT, Volume 100Author(s): Michal Swieca, Monika Kordowska-Wiater, Monika Pytka, Urszula Gawlik-Dziki, Lukasz Seczyk, Urszula Złotek, Ireneusz KapustaAbstractThe study evaluated lentil and adzuki bean sprouts as carriers for S. cerevisiae var. boulardii.The highest count of yeast was found in the adzuki bean and lentil sprouts obtained from seeds soaked in...
Wed, 10/31/2018 - 01:12
Publication date: February 2019Source: LWT, Volume 100Author(s): María José Grande Burgos, Irene Ortega Blázquez, Rubén Pérez-Pulido, Antonio Gálvez, Rosario LucasAbstractThe aim of the present study was to determine the effect of high hydrostatic pressure (HP) and films activated with a combination of enterocin AS-48 and thymol (AF) on the microbial load and bacterial diversity of fruit puree (...
Fri, 10/26/2018 - 01:11
Publication date: February 2019Source: LWT, Volume 100Author(s): Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Francisco J. MoralesAbstractSince the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant...
Fri, 10/26/2018 - 01:11
Publication date: February 2019Source: LWT, Volume 100Author(s): Andreia Farias Pereira Batista, Adriele Rodrigues dos Santos, Alex Fiori da Silva, Daliah Alves Coelho Trevisan, Leonardo Henrique Ribeiro, Paula Aline Zanetti Campanerut-Sá, Benicio Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton MikchaAbstractThe efficiency of carvacrol and potassium sorbate (P.S.) alone and in...
Wed, 10/24/2018 - 01:11
Publication date: Available online 22 October 2018Source: LWTAuthor(s): Matthew J. Moriarty, Kenneth Semmens, Gary K. Bissonnette, Jacek JaczynskiAbstractHydroponics and aquaponics have been gaining popularity to grow produce. Escherichia coli O157:H7 may internalize within edible produce. This study was to investigate E. coli O157:H7 internalization in red sails lettuce in a custom designed/...
Mon, 10/22/2018 - 01:10
Publication date: Available online 16 October 2018Source: LWTAuthor(s): Carolina Zambrano, Erika Beáta Kerekes, Alexandra Kotogán, Tamás Papp, Csaba Vágvölgyi, Judit Krisch, Miklós TakóAbstractIn this study, antimicrobial, anti-quorum sensing and anti-biofilm forming activities of phenolic-enriched extracts produced by enzyme-assisted extraction from oven-dried and lyophilized black grape (Vitis...
Mon, 10/22/2018 - 01:10
Publication date: Available online 20 October 2018Source: LWTAuthor(s): Yu Shen, Sijia Zhao, Xiaoduo Zhao, Hongyang Sun, Meili Shao, Honghua XuAbstractAcrylamide (AA), a toxin that primarily exists in fried food, causes neurotoxicity, genetic toxicity, genetic mutations, and DNA damage. The present study aimed to elucidate the mechanisms by which lactic acid bacteria (LAB) adsorb AA. LAB cells...
Mon, 10/22/2018 - 01:10
Publication date: January 2019Source: LWT, Volume 99Author(s): Alex Augusto Gonçalves, Tanyla Cybelly Lira SantosAbstractThe objective of the present study was to evaluate the combined use of ozone technology with modified atmosphere packaging as an alternative to ensure the microbiological safety, physicochemical quality and increment of the shelf life of whole Pacific white shrimp (Litopenaeus...
Mon, 10/22/2018 - 01:10
Publication date: February 2019Source: LWT, Volume 100Author(s): Piumi De Abrew Abeysundara, Nitin Dhowlaghar, Ramakrishna NannapaneniAbstractThe objective of this study was to determine the influence of cold stress (4 °C) on the survival of Listeria monocytogenes Bug600 and ScottA in lethal alkali, acid and oxidative stress in broth and in distilled water. Four distinct patterns were observed: (...
Mon, 10/22/2018 - 01:10
Publication date: February 2019Source: LWT, Volume 100Author(s): Miaomiao Liu, Kun Yang, Jing Wang, Jie Zhang, Yiman Qi, Xinyuan Wei, Mingtao FanAbstractPersimmon tannin (PT), a primary physiological component of young persimmon, exhibits antibacterial activity against several microorganisms, but its effect on methicillin-resistant Staphylococcus aureus (MRSA) remains unclear. In this study, we...
Thu, 10/18/2018 - 01:11
Publication date: January 2019Source: LWT, Volume 99Author(s): Shuai Wei, Byung-Jae Park, Se-Hun Kim, Kun-Ho Seo, Yong-Guo Jin, Deog-Hwan OhAbstractA rapid detection protocol for Listeria monocytogenes in soybean sprout samples was developed and evaluated using immunomagnetic separation (IMS) combined with real-time PCR. Dynabeads® anti-Listeria was mixed with food samples, separated with a...
Thu, 10/18/2018 - 01:11
Publication date: January 2019Source: LWT, Volume 99Author(s): Xenia Pascari, Sonia Gil-Samarra, Sonia Marín, Antonio J. Ramos, Vicente SanchisAbstractMalting was simulated using two different batches of barley as raw material: a naturally contaminated batch and laboratory inoculated (with a deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum strain) one. Up to three...
Mon, 10/15/2018 - 01:11
Publication date: January 2019Source: LWT, Volume 99Author(s): Alonzo A. Gabriel, Ma. Mikhaila L. AncogAbstractThis study determined the ultraviolet-C (UVC) resistance of Listeria monocytogenes in coconut liquid endosperm and apple juice after previous exposures to suboptimal growth conditions. L. monocytogenes 1/2c and 4b strains were individually exposed to gradual acidification (final pH 4.5...
Sat, 10/06/2018 - 01:12
Publication date: January 2019Source: LWT, Volume 99Author(s): Zahra Mohammadi, Mahdi Kashaninejad, Aman Mohammad Ziaiifar, Mohammad GhorbaniAbstractInfrared (IR) technology has been studied as an alternative to conventional food processing technologies. The IR technology has attractive merits such as uniform heating, high heat transfer rate, reduced water, and energy consumption and improved...
Wed, 09/26/2018 - 01:13
Publication date: Available online 24 September 2018Source: LWTAuthor(s): Maria Luisa Ruiz del Castillo, Mónica Rodríguez-Valenciano, Gema Flores, Gracia Patricia BlanchAbstractAlthough, the use of pesticides is necessary in agriculture to prevent crops destruction and to avoid the attack to leaves and stems of the plants, which cause quality defects of fruits and yield reduction, the control of...
Tue, 09/25/2018 - 01:12
Publication date: Available online 23 September 2018Source: LWTAuthor(s): Masanori Watanabe, Chikako Yamada, Isamu Maeda, Charin Techapun, Ampin Kuntiya, Noppol Leksawasdi, Phisit Seesuriyachan, Thanongsak Chaiyaso, Shinji Takenaka, Tadahiko Shiono, Kozo Nakamura, Shujiro EndoAbstractA combination of isoelectronic precipitation and electrolyzed water treatment (IP-EWT) process was use for...
Sun, 09/23/2018 - 01:12
Publication date: Available online 17 September 2018Source: LWTAuthor(s): Kristina Mastanjević, Bojan Šarkanj, Benedikt Warth, Rudolf Krska, Michael Sulyok, Krešimir Mastanjević, Božidar Šantek, Vinko KrstanovićAbstractThe aim of this paper was to determine the types and quantities of F. culmorum mycotoxins that can be transferred to brewing by-products, spent grains and spent yeast, under...
Sun, 09/23/2018 - 01:12
Publication date: Available online 18 September 2018Source: LWTAuthor(s): Yelko Rodríguez-Carrasco, Luigi Castaldo, Anna Gaspari, Giulia Graziani, Alberto RitieniAbstractSoy-based burgers, an option of meatless hamburger-style, are basically made with soy protein, wholegrains and veggies. However, some ingredients, such as cereals and soybean, are particularly susceptible to fungal contamination...
Sun, 09/23/2018 - 01:12
Publication date: Available online 22 September 2018Source: LWTAuthor(s): Olfa Ben Braïek, Slim Smaoui, Karim Ennouri, Stefano Morandi, Paola Cremonesi, Khaled Hani, Taoufik GhrairiAbstractThis study deals with the genetic characterisation of two enterocin-producing Enterococcus lactis strains named Q1 and 4CP3 using Randomly Amplified Polymorphic DNA (RAPD)PCR and the effect of their separate...
Sun, 09/23/2018 - 01:12
Publication date: December 2018Source: LWT, Volume 98Author(s): Serap CoşansuAbstractThe survival kinetics of heat-adapted (43 °C 18 h, 45 °C 18 h) and heat-shocked (45 °C 2 h) Escherichia coli O157:H7 and Listeria monocytogenes cells inoculated into kefir was investigated during refrigerated storage. Inactivation data was analyzed using log-linear, log linear-shoulder, and Weibull models. The...
Sat, 09/22/2018 - 01:11
Publication date: December 2018Source: LWT, Volume 98Author(s): Gisela M.M. Moreira, Renata G.B. Costa, Vanessa A.M. Teodoro, Junio C.J. Paula, Denise Sobral, Christian Fernandes, Maria Beatriz A. GloriaAbstractThe effect of ripening time on Gorgonzola-type cheeses at 12 ± 2 °C was investigated. Proteolysis indexes, free amino acids and bioactive amines increased throughout ripening. However,...
Sat, 09/22/2018 - 01:11
Publication date: December 2018Source: LWT, Volume 98Author(s): Min-Jin Jeon, Jae-Won HaAbstractIn many UV sterilization studies, buffer solutions are used for investigating the inactivation mechanisms and evaluating the antimicrobial effect of UV light. The aim of this study was to investigate the effects of the type of buffer solution [phosphate-buffered saline (PBS) or peptone water (PW)] on...
Sat, 09/22/2018 - 01:11
Publication date: December 2018Source: LWT, Volume 98Author(s): Raquel Fernanda Milani, Esther Lima de Paiva, Leandro Iagê Peron, Marcelo Antonio Morgano, Solange CadoreAbstractA simple method for arsenic species As (III), As (V), monomethylarsonic acid (MMA) and dimethylarsonic acid (DMA) were investigated in 18 herbal tea leaves and their infusion by high performance liquid chromatography...
Fri, 09/21/2018 - 01:10
Publication date: December 2018Source: LWT, Volume 98Author(s): Tina Kabelitz, Karin HassenbergAbstractGrowing interest in a healthy and convenient diet causes a strong increase in the consumption of packaged fruit salads. Frequently, apple slices are a microbial problematic component. Apples are processed with their peel, which increases the consumers health risk and decreases the shelf life of...
Fri, 09/21/2018 - 01:10
Publication date: December 2018Source: LWT, Volume 98Author(s): Xiaoqi Zang, Ke Kong, Haiyan Tang, Yuanyue Tang, Hong Tang, Xinan Jiao, Jinlin HuangAbstractCampylobacter jejuni (C. jejuni) contamination occurs vastly and inevitably at the meat production site, which makes the real-time monitoring of C. jejuni an increasingly key part for the food safety control. Aiming to establish a C. jejuni on...
Fri, 09/21/2018 - 01:10
Publication date: December 2018Source: LWT, Volume 98Author(s): Jufang Zhang, Shaojuan Lai, Hongshun YangAbstractA novel method was used to produce near neutral pH electrolysed water (NEW) by developing a portable electrochemical sanitising unit that uses diluted sodium chloride and sodium bicarbonate solution (6 mM) as electrolytes. The unit produced NEW at pH 5.70 to 7.1, an oxidation-reduction...
Fri, 09/21/2018 - 01:10
Publication date: December 2018Source: LWT, Volume 98Author(s): Omotola Olagunju, Nokuthula Mchunu, Noel Durand, Pascaline Alter, Didier Montet, Oluwatosin IjabadeniyiAbstractThe study investigated the mycological safety of Bambara groundnut (Vigna subterranea (L.) Verdc) from Southern Africa. Conventional and molecular methods identified aflatoxin-producing Aspergillus flavus in Bambara seed...
Wed, 09/19/2018 - 01:11
Publication date: December 2018Source: LWT, Volume 98Author(s): Jun-Young Lee, Yong-gun Kim, Jae-Young Her, Mina K. Kim, Kwang-Geun LeeAbstractBiogenic amines (BAs) in fermented food products including fermented soybean paste, are of greatest safety concerns due to its potential toxicity. The current study aimed to develop methods to reduce BAs in fermented soybean paste by incorporating two...
Wed, 09/19/2018 - 01:11
Publication date: December 2018Source: LWT, Volume 98Author(s): Tareq M. Osaili, Anas A. Al-Nabulsi, Taqwa F. Aljaafreh, Amin N. OlaimatAbstractTahini halva or its major ingredient, tahini, have been implicated in several foodborne outbreaks in Europe and USA. The aim of the study was to i) assess the effect of desiccation and heat stresses on the sensitivity of Salmonella spp., Listeria...
Fri, 09/07/2018 - 01:11
Publication date: December 2018Source: LWT, Volume 98Author(s): Ali Mojaddar Langroodi, Hossein Tajik, Tooraj Mehdizadeh, Mehran Moradi, Ehsan Moghaddas Kia, Alireza MahmoudianAbstractBeef meat is a spoilage susceptible product due to its high protein content. In the current study the antioxidant and antibacterial properties of the edible chitosan coating containing Zataria multiflora essential...
Fri, 09/07/2018 - 01:11
Publication date: December 2018Source: LWT, Volume 98Author(s): Santosh Anand, Surajit Mandal, Kumar Siddharth Singh, Prasad Patil, Sudhir Kumar TomarAbstractThis study aimed to examine the role of fructooligosaccharides (FOS), inulin and maltodextrin as prebiotics on aggregation characteristics of putative probiotic Lactobacillus rhamnosus NCDC 298 strain. Same prebiotics were assessed alone for...
Sat, 08/25/2018 - 01:08
Publication date: December 2018Source: LWT, Volume 98Author(s): A. McDermott, P. Whyte, N. Brunton, J. Lyng, J. Fagan, D.J. BoltonAbstractCrab (Cancer pagurus) meat (white and brown) has a short shelf-life. Chemical treatments may inhibit microbial spoilage and extend shelf-life. The effect of 5% organic acids (lactic acid (LA), acetic acid (AA) and citric acid (CA)) and 5% sodium chloride (NaCl...
Fri, 08/24/2018 - 01:10
Publication date: December 2018Source: LWT, Volume 98Author(s): E. Tirloni, M. Vasconi, P. Cattaneo, A. Ravasio, E. Pesenti, V.M. Moretti, F. Bellagamba, S. Stella, C. BernardiAbstractIn the present study, Strachitunt, an Italian PDO cheese (PDO), traditionally produced starting from raw milk without addition of starter culture (SC) was compared for chemical, physical and microbiological...
Tue, 08/21/2018 - 01:09
Publication date: November 2018Source: LWT, Volume 97Author(s): Wenmin Zhang, Xiang Wang, Chaoqun Xu, Yuanmei Chen, Wanxia Sun, Qing Liu, Qingli DongAbstractThis paper aimed to explore and model the combined effects of CO2 atmospheres and Lactobacillus plantarum subsp. plantarum CICC 6257 on growth of Listeria monocytogenes in meat at 25 °C. Before applying the combined treatments, the effects of...

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