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LWT Food Science and Technology

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...
Fri, 08/17/2018 - 01:13
Publication date: November 2018Source: LWT, Volume 97Author(s): Fatemeh Hedayati Rad, Anousheh Sharifan, Gholamhassan AsadiAbstractThe evaluation of the physicochemical and antimicrobial properties of kefiran/waterborne polyurethane blend (K/WPU) film incorporated with Zataria multiflora (ZM) and Rosmarinus officinalis essential oils (RO) with concentration 5, 10, 15 and 20% (v/v) for ostrich...
Fri, 08/10/2018 - 01:10
Publication date: November 2018Source: LWT, Volume 97Author(s): Lin Lin, Yulin Zhu, Haiying CuiAbstractCampylobacter jejuni (C. jejuni) contamination on poultry surface posed great threats to meat industry and human health. In order to control the propagation of C. jejuni, the gelatin nanofibers containing thyme essential oil/β-cyclodextrin ε-polylysine nanoparticles (TCPNs) were engineered....
Fri, 08/10/2018 - 01:10
Publication date: November 2018Source: LWT, Volume 97Author(s): Greici Bergamo, Cláudio Dias Timm, Natália Rodrigues Carvalho, Elizabete Helbig, Eliezer Avila GandraAbstractThe objective of this study was to compare three methods for detection of Salmonella spp., the first recommended by the Brazilian Ministry of Agriculture, Livestock and Supply - known as MAPA -, the second described by Annex D...
Sun, 08/05/2018 - 01:10
Publication date: November 2018Source: LWT, Volume 97Author(s): Maria Helbo Laub-Ekgreen, Brais Martinez-Lopez, Flemming Jessen, Thomas SkovAbstractThe salt content is one of the most important quality and safety parameters in the manufacturing process of marinated herring, which needs to be controlled during processing. Standard methods are often destructive and time consuming, and therefore a...
Fri, 08/03/2018 - 01:12
Publication date: November 2018Source: LWT, Volume 97Author(s): Karuna Kharel, Veerachandra K. Yemmireddy, Charles J. Graham, Witoon Prinyawiwatkul, Achyut AdhikariAbstractIn-shell pecans are susceptible to microbial contamination. This study was performed to investigate feasibility of using hot water treatment as a kill-step for food-borne pathogens during pecan shelling. In-shell pecans were...
Mon, 07/30/2018 - 01:13
Publication date: November 2018Source: LWT, Volume 97Author(s): Xiaoning Huang, Shizhe Yu, Beizhong Han, Jingyu ChenAbstractSufu, a traditional Chinese fermented soybean product, is obtained through solid-state fermentation of tofu followed by ripening in a dressing mixture. To explore the functionally important bacteria for sufu industrial production, the dynamics of bacterial community and...
Mon, 07/30/2018 - 01:13
Publication date: November 2018Source: LWT, Volume 97Author(s): Yu-Ting Hung, Lynne A. McLandsborough, Julie M. Goddard, Luis J. BastarracheaAbstractAntimicrobial polymer coatings with inherent self-sanitizing properties have been explored to support food safety and preservation. Materials with multiple antimicrobial modes of action represent a novel alternative. Herein, we evaluated the...
Wed, 07/25/2018 - 01:12
Publication date: November 2018Source: LWT, Volume 97Author(s): Min Li, Weizhu Chen, Zhuo Zhang, Zhiwei Zhang, Bangzhu PengAbstractPatulin (PAT) is a toxic metabolite produced by several filamentous fungi common to fruit- and vegetable-based products, which results in a potential food safety hazard. Over the past few years, there have been reports stating that PAT was removed by yeast from some...
Wed, 07/25/2018 - 01:12
Publication date: November 2018Source: LWT, Volume 97Author(s): Seyyed Mohammad Ali Noori, Saeid Khanzadi, Ali Fazlara, Hossein Najafzadehvarzi, Mohammad AzizzadehAbstractCommon carp (Cyprinus carpio) samples treated with Carum copticum (0.5% and 1%) and lactic acid were examined for a period of 18 days. Samples were analysed for their total viable count (TVC), psychrotrophic count (PTC), pH,...
Sun, 07/22/2018 - 01:13
Publication date: November 2018Source: LWT, Volume 97Author(s): Vanessa Mendonça Soares, Cibeli Viana, Juliano Gonçalves Pereira, Maria Teresa Destro, Luís Augusto Nero, Luciano dos Santos Bersot, José Paes de Almeida Nogueira PintoAbstractThe objective was to evaluate whether the absence of a water spray affects the microbial contamination on chicken conveyor belts in slaughterhouse. A total of...
Fri, 07/20/2018 - 01:13
Publication date: November 2018Source: LWT, Volume 97Author(s): M. Shafiur Rahman, Jin-Kyu Seo, Sung-Gil Choi, Khalid Gul, Han-Sul YangAbstractThe demand for healthier meat and meat products with low fat is increasing rapidly to reduce cardiovascular and other chronic diseases. Bovine heart was defatted using supercritical-CO2 (SC-CO2) at a constant temperature (40 °C) with three different...
Sun, 07/15/2018 - 01:12
Publication date: November 2018Source: LWT, Volume 97Author(s): Liaowang Tong, Rui Jiao, Xiyan Zhang, Dexin Ou, Yaping Wang, Jumei Zhang, Qingping Wu, Yingwang YeAbstractCronobacter malonaticus is one of foodborne pathogens associated with life-threating infections in newborns and adults. Controlling C. malonaticus in food samples is important to achieve microbial safety. In this study,...
Sun, 07/15/2018 - 01:12
Publication date: November 2018Source: LWT, Volume 97Author(s): Sahna Don, K.A. Martin Xavier, Sukham Tuni Devi, Binaya Bhusan Nayak, Nagalakshmi KannuchamyAbstractTo study the effect of temperature in spoilage of Litopenaeus vannamei, fresh shrimps were collected from tropical farm and stored at three different temperatures (30 ± 2 °C room temperature, 4 °C refrigerated and 1 °C ice). Sensory,...
Fri, 07/06/2018 - 01:14
Publication date: October 2018Source: LWT, Volume 96Author(s): Qisen Xiang, Chaodi Kang, Liyuan Niu, Dianbo Zhao, Ke Li, Yanhong BaiAbstractIn this work, the antibacterial effects and underlying mechanisms of plasma-activated water (PAW) against Pseudomonas deceptionensis CM2 isolated from spoiling chicken meat were investigated. The population of P. deceptionensis CM2 was significantly reduced...
Fri, 07/06/2018 - 01:14
Publication date: October 2018Source: LWT, Volume 96Author(s): Yukie Hosotani, Fia Noviyanti, Shigenobu Koseki, Yasuhiro Inatsu, Susumu KawasakiAbstractThe aim of this study was to develop an estimation method for bacterial injury levels of Escherichia coli O157:H7 in food products. Bacterial growth was monitored in recovery medium and quantified by real-time PCR to quantify the growth delay...
Fri, 07/06/2018 - 01:14
Publication date: October 2018Source: LWT, Volume 96Author(s): Thammanoon Auksornsri, Ellen R. Bornhorst, Juming Tang, Zhongwei Tang, Sirichai SongsermpongAbstractModel foods are effective tools to evaluate heating patterns and determine hot and cold spot locations in food packages during microwave-assisted thermally sterilization (MATS) processes. Previous research on model food development has...
Fri, 07/06/2018 - 01:14
Publication date: October 2018Source: LWT, Volume 96Author(s): A.K. López-Meneses, M. Plascencia-Jatomea, J. Lizardi-Mendoza, D. Fernández-Quiroz, F. Rodríguez-Félix, R.R. Mouriño-Pérez, M.O. Cortez-RochaAbstractEssential oils (EO) have been studied as a possible substitute of fungicides. EO have been loaded in polymeric nanoparticles to prevent their degradation and enhance antifungal activity....
Fri, 07/06/2018 - 01:14
Publication date: October 2018Source: LWT, Volume 96Author(s): Myeong-In Jeong, Shin Young Park, Sang-Do HaAbstractChinese cabbage and green onion are important vegetables for a variety of foods in Korea. Because these vegetables are used after being briefly washed with water, the disinfecting washing needs to be applied to inactivate norovirus. We evaluate the effectiveness of sodium...
Fri, 07/06/2018 - 01:14
Publication date: October 2018Source: LWT, Volume 96Author(s): Haiying Cui, Mei Bai, Changzhu Li, Rukuan Liu, Lin LinAbstractSalmonella is a kind of common pathogenic bacteria and most of them were associated with serovars, enteritidis and typhimurium. This study was aimed at evaluating the antibacterial activity of tea tree oil (TTO) liposomes-loaded chitosan electrospun nanofilms against...
Fri, 07/06/2018 - 01:14
Publication date: October 2018Source: LWT, Volume 96Author(s): Derong Lin, Yichen Huang, Yuanqiang Liu, Tingting Luo, Baoshan Xing, Yuanmeng Yang, Zhengfang Yang, Zhijun Wu, Hong Chen, Qing Zhang, Wen QinAbstractNano-titania has high photocatalytic activity and can degrade pollutants and wastes. However, there is relatively little research on nano-titania involved in biodegradable packaging...
Wed, 07/04/2018 - 22:01
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Eda Demirok Soncu, Betül Arslan, Duygu Ertürk, Seren Küçükkaya, Necla Özdemir, Ayla Soyer Superficial mold growth in dry-fermented sausages is generally prevented by synthetic chemicals. However, the use of natural antifungals instead of chemicals has become a crucial research area nowadays as consumer demands have...
Sat, 06/30/2018 - 21:50
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Na Guo, Xin-Rui Song, Ping Kou, Yu-Ping Zang, Jiao Jiao, Thomas Efferth, Zhi-Ming Liu, Yu-Jie Fu In this study, magnetically immobilized Bacillus natto fermentation approach was developed on Ginkgo seeds. Some parameters potentially influencing the fibrinolytic activity of fermented Ginkgo seeds were...
Thu, 06/28/2018 - 21:46
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Antonia Terpou, Poonam S. Nigam, Loulouda Bosnea, Maria Kanellaki Chios mastic gum (Pistacia lentiscus var. chia) was evaluated as an encapsulating matrix-forming material for immobilization of the probiotic strain Lactobacillus casei ATCC393. In addition, was assessed the antimicrobial activity of resins' extracts...
Sat, 06/23/2018 - 21:33
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Obinna T. Ezeokoli, Rasheed A. Adeleke, Cornelius C. Bezuidenhout High-throughput sequence analysis of microbial communities in food matrices provides unprecedented insights into species richness and potential safety of foods. Here, the bacterial community of soy-daddawa, a fermented indigenous food condiment, was...
Sat, 06/23/2018 - 21:33
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Shivangi Sharma, Sujatha Kandasamy, Digambar Kavitake, Prathapkumar Halady Shetty Weissella confusa (KR780676), isolated from an Indian traditional fermented food (Idli batter) exhibited good growth and survival under simulated gastro-intestinal conditions. Cells also showed strong cell surface hydrophobicity, auto-...
Sat, 06/23/2018 - 21:33
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Angélica Olivier Bernardi, Andrieli Stefanello, Marcelo Valle Garcia, Gilson Parussolo, Raquel Facco Stefanello, Camila Brombilla Moro, Marina Venturini Copetti Choosing an active ingredient for sanitizing agents, and the concentrations to be employed for hygiene in food industries is an important step in order to...
Sat, 06/23/2018 - 21:33
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Yaru Li, Donggen Zhou, Shuangfang Hu, Xinglong Xiao, Yigang Yu, Xiaofeng Li The adaptability of Escherichia coli O157:H7 to different environmental stresses, including prolonged cold stress, poses a threat to food safety. In order to elucidate the prolonged cold response in E. coli O157:H7, genes related to prolonged...
Fri, 06/22/2018 - 21:32
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Alexandre Lamas, Alba María Paz-Mendez, Patricia Regal, Beatriz Vazquez, José Manuel Miranda, Alberto Cepeda, Carlos Manuel Franco Salmonella enterica is major foodborne pathogens. Salmonella persists in the food chain due to its ability to produce biofilms under different conditions. One of the biggest challenges...
Fri, 06/08/2018 - 21:06
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Judith C.M. Wolkers – Rooijackers, Martha F. Endika, Eddy J. Smid Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans. Tempeh is known to contain vitamin B12 which is essential for a healthy human diet. Therefore, tempeh is of particular interest for vegan diets since B12 is normally...
Thu, 05/31/2018 - 20:50
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Mariana Assis de Queiroz Cancian, Fernanda Garcia de Almeida, Marcela Moreira Terhaag, Admilton Gonçalves de Oliveira, Thais de Souza Rocha, Wilma Aparecida Spinosa A turmeric-and-black-pepper-based hydrolysate (HTBP) was developed. The polyphenolic compounds content, antioxidant activity [1,1-diphenyl-2-...
Tue, 05/29/2018 - 20:49
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Xiao-min Zhang, Mao-run Fu The effect of chlorine dioxide (ClO2) on Penicillium expansum growth and patulin production in vitro and on its disease severity in apples was investigated. ClO2 treatment significantly reduced the lesion diameter in apples infected with P. expansum and inhibited mycelial growth and spore...
Sat, 05/26/2018 - 10:03
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Zhang Jun, Wu Shuaishuai, Zhao Lihua, Ma Qilong, Li Xi, Ni Mengyang, Zhou Tong, Zhu Hongli The bacterial community structure of Jiangshui, a traditional Chinese fermented vegetable food, was investigated using a culture-dependent method combined with culture-independent denaturing gradient gel electrophoresis (...
Sat, 05/26/2018 - 10:03
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Woo-Ju Kim, Sang-Hyun Park, Dong-Hyun Kang The objective of this study was to investigate the effect of sugar content on dielectric properties of chili sauce, and inactivation efficiency when exposed to microwave energy. Heating history showed sugar content was an important factor influencing heating rate when chili sauce...
Wed, 05/16/2018 - 09:38
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Alicia Paz, Sabrina da Silva Sabo, Marisol Vallejo, Emilio Marguet, Ricardo Pinheiro de Souza Oliveira, José Manuel Domínguez This study evaluates the use of hemicellulosic hydrolyzates, derived from brewer's spent grain (BSG), as a means of generating bacteriocins. The producer strains, Lactococcus lactis Tw11 and...

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