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LWT Food Science and Technology

Sat, 05/07/2016 - 22:57
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Zahra Javidi, Seyed Fakhreddin Hosseini, Masoud Rezaei The main shortcoming of poly(lactic acid) (PLA) for food packaging applications is its brittleness. The aim of this work was to evaluate the potential use of Origanum vulgare L. essential oil (OEO) in PLA-based matrices to obtain developed...
Wed, 05/04/2016 - 22:37
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Juliane Alves, Elisa Yoko Hirooka, Tereza Cristina Rocha Moreira de Oliveira Conventional methods for the detection of Campylobacter and Salmonella based on culturing are time consuming and laborious. The aim of this study was to develop a multiplex real-time PCR assay with an internal...
Mon, 05/02/2016 - 22:29
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Shiv Shankar, Jong-Whan Rhim Silver nanoparticles (AgNPs) were synthesized using tocopherol (TP) as reducing and capping agents, and the AgNPs were used to prepare PBAT/AgNPs composite films. TEM results demonstrated that the AgNPs were spherical in shape with the diameter of 10–50 nm. The PBAT/...
Fri, 04/29/2016 - 22:17
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): V. Cadavez, U. Gonzales-Barron, P. Pires, E. Fernandes, A.P. Pereira, A. Gomes, J.P. Araújo, F. Lopes-da-Silva, P. Rodrigues, C. Fernandes, M.J. Saavedra, F. Butler, T. Dias Complete microbiological, physicochemical and environmental longitudinal data were obtained from...
Wed, 04/27/2016 - 22:01
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Mehran Moradi, Hossein Tajik, Seyed Mehdi Razavi Rohani, Alireza Mahmoudian Zein films assimilated with 1% monolaurin (ML) and 2 or 3% Zataria multiflora Boiss. essential oil (ZEO) were developed and their antimicrobial effects against Listeria monocytogenes and E. coli O157: H7 in vitro and...
Sun, 04/24/2016 - 20:24
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Samia Ayari, Dominic Dussault, Moktar Hamdi, Monique Lacroix This study investigated the effect of combined treatments involving low doses of gamma irradiation in combination with nisin and carvacrol as antimicrobial agents on the growth and potential toxicity of Bacillus cereus, during...
Sun, 04/24/2016 - 20:24
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Qiumin Ma, P. Michael Davidson, Faith Critzer, Qixin Zhong The objective of this work was to study if ethylenediaminetetraacetate (EDTA) could enhance the antimicrobial activity of lauric arginate (LAE) and cinnamon oil (CO) combination, and the possible mechanisms. With 500 mg/L of EDTA, 5 ...
Sat, 04/23/2016 - 20:17
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Yasser Shahbazi, Nassim Shavisi The aim of the present study was to evaluate the interactions of Ziziphora clinopodioides and Mentha spicata essential oils with chitosan and ciprofloxacin against common food-related pathogens (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria...
Mon, 04/04/2016 - 07:26
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Sara Sadiq, Muhammad Imran, Huma Habib, Saima Shabbir, Ayesha Ihsan, Yusuf Zafar, Fauzia Yusuf Hafeez Monolaurin is recognized as an emulsifier and antimicrobial agent with potential use in the food industry. Empty and nisin loaded monolaurin nano-micelles were successfully developed...
Sun, 04/03/2016 - 07:24
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Tekla Engelhardt, Réka Ágoston, Ágnes Belák, Csilla Mohácsi-Farkas, Gabriella Kiskó Published data suggest that detection of Listeria monocytogenes is affected by presence of other Listeria species in matrix. In this study efficacy for traditional standard detection method (ISO 11290-1)...
Wed, 03/30/2016 - 07:18
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Ana Laura Mosso, Manuel Oscar Lobo, Norma Cristina Sammán With the aim to obtain a non-dairy solid probiotic product, three different Andean tubers -oca (Oxalis tuberosa), papalisa (Ullucus tuberosus) and potato (Solanum tuberosum spp andigena)- were assessed as fermentation substrates for...
Thu, 03/24/2016 - 07:07
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Roya Moghimi, Atousa Aliahmadi, David Julian McClements, Hasan Rafati There is growing interest in the development of natural antimicrobials to preserve foods. In this research, Sage (Salvia officinalis) essential oil was converted into a nanoemulsion using nonionic surfactants (Tween 80,...
Wed, 03/23/2016 - 07:06
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Rubén Domínguez, Paulo E. Munekata, Rubén Agregán, José M. Lorenzo This study assessed the effects of commercial starter cultures on microbial counts, proteolytic and lipolytic changes of dry-cured foal sausage. Four different batches of foal sausage were manufactured: CO batch: control...
Tue, 03/22/2016 - 07:05
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): C. Jadán Piedra, V. Sánchez, D. Vélez, V. Devesa Food is the main source of mercury for most people. To promote its toxic effect, ingested mercury must be solubilised during digestion and absorbed. The present work aimed to seek dietary components that reduce the quantity of soluble (...
Tue, 03/15/2016 - 06:45
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Federica Saladino, Keliani Bordin, Lara Manyes, Fernando B. Luciano, Jordi Mañes, Mónica Fernández-Franzón, Giuseppe Meca Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals....
Sat, 03/12/2016 - 05:25
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Małgorzata Bodnar, Piotr Konieczka Selenium is an essential element in animals and humans. Diet supplementation with selenium-rich vegetables has better chemoprotective effect than Se (IV) and SeMet. The production of selenium-enriched vegetables requires a preliminary stage in soil preparation,...
Wed, 03/09/2016 - 19:17
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Franca Rossi, Giovanna E. Felis, Anita Martinelli, Biagio Calcavecchia, Sandra Torriani Fresh tofu is a traditional Asian soybean-derived food product which has become increasingly popular worldwide, however, little is known on its microbial ecology and the microbial groups that can cause its...
Wed, 03/09/2016 - 19:17
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): V. Romero-Gil, F. Rodríguez-Gómez, A. Garrido-Fernández, P. García-García, F.N. Arroyo-López The present study focused on investigating a peculiar spoilage of traditional Aloreña de Málaga table olives characterized by the formation of whitish and soft regions on the olive surface. To...
Sat, 03/05/2016 - 10:53
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Lin Bi, Lei Yang, Arun K. Bhunia, Yuan Yao ɛ-Poly-l-lysine (EPL) is a food-grade cationic antimicrobial compound with a wide antimicrobial spectrum against bacteria, yeasts, and molds. However, EPL can be subject to rapid depletion after initial application and lose activity quickly. To address...
Thu, 03/03/2016 - 10:49
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Emiliano Salvucci, Jean Guy LeBlanc, Gabriela Pérez Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean markets. Colonies representing different morphological appearances were isolated and differentiated based on phenotypic characteristics. Fifty strains were...
Thu, 03/03/2016 - 10:49
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Camila Sampaio Cutrim, Raphael Ferreira de Barros, Marion Pereira da Costa, Robson Maia Franco, Carlos Adam Conte-Junior, Marco Antonio Sloboda Cortez Yogurt has been considered safe due to its low pH, although recent researchers have demonstrated the survival of Escherichia coli O157:H7 in...
Thu, 03/03/2016 - 10:49
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Duangporn Kantachote, Anussara Ratanaburee, Ampaitip Sukhoom, Tawatchai Sumpradit, Narongrid Asavaroungpipop The objectives of this study were to reduce the amounts of biogenic amines (BAs) and cholesterol in Thai fermented pork sausage (Nham) using the γ-aminobutyric acid (GABA) producers,...
Wed, 03/02/2016 - 10:49
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Antonio Bevilacqua, Barbara Speranza, Maria Clara Iorio, Martina Loi, Milena Sinigaglia, Maria Rosaria Corbo The paper reports on the use of US (ultrasound) as a tool to control the growth of foodborne bacteria. Seventeen microorganisms were inoculated in distilled water, treated by US and...
Sun, 02/28/2016 - 10:47
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): G. Cansu Feyzioglu, Fatih Tornuk The aim of this study was to produce novel water-soluble and thermally stable chitosan nanoparticles (NPs) loaded with different levels (1%, 1.2%, 1.4% and 1.5%) of summer savory (Satureja hortensis L.) essential oil (EO) using ionic gelation method and to determine...
Wed, 02/24/2016 - 10:15
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Yendouban Lamboni, Jens C. Frisvad, Kerstin Hell, Anita R. Linnemann, Rob M.J. Nout, Manuele Tamo, Kristian F. Nielsen, Martinus A.J.S. van Boekel, Eddy J. Smid The objective of this study was to evaluate the presence of Aspergillus section Flavi and A. section Nigri in cashew nuts...
Sat, 02/20/2016 - 09:01
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Raquel Velasco, Juan A. Ordóñez, M. Concepción Cabeza, M. Isabel Cambero The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using...
Tue, 02/09/2016 - 04:34
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Neelima Kaushik, P. Srinivasa Rao, H.N. Mishra The effects of thermal-assisted high pressure processing (TAHPP), within the range of 400–600 MPa at 40–60 °C for 5–15 min, were studied on the quality of mango (Mangifera indica L.) pulp. Experiments were performed according to rotatable central...
Fri, 01/29/2016 - 05:01
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Ashish Tyagi, Ashwani Kumar, Ashok Kumar Yadav, Asha Chandola Saklani, Sunita Grover, Virender Kumar Batish Recombinant goat chymosin (RGC), a promising alternate of bovine/calf chymosin, has better catalytic, proteolytic and thermostable characteristics. Limited information exists about its...
Fri, 01/29/2016 - 05:01
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Pei-jun Li, Jin-lan Xia, Zhen-yuan Nie, Yang Shan Orange peel wastes were enzymatically depolymerized into pectic oligosaccharides (POS) by multi-enzyme complexes from Aspergillus japonicus PJ01. The hydrolyzate was fractionated via membrane separation into three fractions: POS1 <1 kDa; 1...
Tue, 01/26/2016 - 04:59
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Erika Mozuriene, Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, Loreta Basinskiene, Audrius Maruska, Mantas Stankevicius, Ona Ragazinskiene, Jonas Damasius, Dalia Cizeikiene Five bacteriocins producing lactic acid bacteria (LAB) strains were selected to carry out the...
Tue, 01/26/2016 - 04:59
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Eun-Jung Lee, Joo-Sung Kim, Moon-Cheol Jeong, Yun-Ji Kim To develop an alternative washing method for sanitizing fresh produce, a submerged plasma reactor of dielectric barrier discharge (underwater DBD) was evaluated. Salmonella Typhimurium in suspension was reduced by 4.3 log after underwater...
Sun, 01/24/2016 - 04:57
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Letícia Sopeña Casarin, Fabrício de Oliveira Casarin, Adriano Brandelli, Júnia Novello, Sukarno Olavo Ferreira, Eduardo Cesar Tondo Bacterial attachment to stainless steels AISI (American Iron and Steel Institute) 304 and 316, the preferred material choices for food equipment, is a very...
Sat, 01/23/2016 - 04:43
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Sungdae Yang, Shin Young Park, Sang-Do Ha This study developed the predictive growth model of Aeromonas hydrophila on chicken breasts affected by according to temperature (5, 10, 20, and 30 °C). Growth data were fitted in a modified Gompertz equation. The primary models of SGR and LT showed R2 ≥ 0...
Fri, 01/22/2016 - 04:35
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Kinga Stuper-Szablewska, Tomasz Szablewski, Maciej Buśko, Juliusz Perkowski The aim of this study was to determine changes in contamination with mycotoxins group of trichothecenes in naturally infested grain samples of 4 cereal species at every stage of the technological process. Samples were...
Thu, 01/21/2016 - 04:34
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Qingping Wu, Yingwang Ye, Fei Li, Jumei Zhang, Weipeng Guo Pseudomonas aeruginosa is an important opportunistic pathogen in drinking water and monitoring P. aeruginosa strains is of importance for microbial safety. Here, prevalence of P. aeruginosa in drinking water samples (n = 206) from...
Sun, 01/03/2016 - 04:02
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): María Constanza Luciardi, María Amparo Blázquez, Elena Cartagena, Alicia Bardón, Mario Eduardo Arena Pseudomonas aeruginosa produces biofilm and several virulence factors coordinated by quorum sensing (QS) in food. The interruption of QS is a target to control the bacterial virulence. Chemical...
Sun, 01/03/2016 - 04:02
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Jawhar Hafsa, Med ali Smach, Med Raâfet Ben Khedher, Bassem Charfeddine, Khalifa Limem, Hatem Majdoub, Sonia Rouatbi In this work active films from chitosan containing Eucalyptus globulus (EG) essential oil (0, 1, 2, 3 and 4% (v/v)) were developed by casting and solvent-evaporation method....
Tue, 12/29/2015 - 03:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Laura Inés Schelegueda, Sofía Belén Delcarlo, María Fernanda Gliemmo, Carmen Adriana Campos The combined effect of binary and tertiary antimicrobial mixtures of chitosan, nisin and sodium lactate at pH 5.50, modified atmosphere packaging (MAP) and refrigerated storage on the global quality of...
Fri, 12/25/2015 - 01:24
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Stela Maris Meister Meira, Gislene Zehetmeyer, Jóice Maria Scheibel, Júlia Orlandini Werner, Adriano Brandelli Starch/halloysite/nisin nanocomposite films were developed as active antimicrobial packaging. Nanocomposites without nisin and control films (containing starch and glycerol only) were...
Fri, 12/25/2015 - 01:24
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): M. Sedaghati, H. Ezzatpanah, M. Mashhadi Akbar Boojar, M. Tajabadi Ebrahimi, F. Kobarfard This study was an attempt to explore the antibacterial properties of plasmin and plasmin generated peptides from bovine β-casein, and then to identify active peptides using RP-HPLC. The target bacteria...
Fri, 12/18/2015 - 20:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Rosangela Estel Ziech, Ana Paula Perin, Camila Lampugnani, Mallu Jagnow Sereno, Cibeli Viana, Vanessa Mendonça Soares, Juliano Gonçalves Pereira, José Paes de Almeida Nogueira Pinto, Luciano dos Santos Bersot The aims of this study were to analyze the biofilm-producing ability of 98...
Fri, 12/18/2015 - 20:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Rafael Chacon Ruiz Martinez, Verônica Ortiz Alvarenga, Marcelo Thomazini, Carmen Sílvia Fávaro-Trindade, Anderson de Souza Sant'Ana The antimicrobial effect of free and encapsulated (carrier agent: gum Arabic) commercial nisin (Nisaplin®) against Listeria monocytogenes ATCC 7644 (Lm) and...
Fri, 12/18/2015 - 20:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): C. Birck, S. Degoutin, M. Maton, C. Neut, M. Bria, M. Moreau, F. Fricoteaux, V. Miri, M. Bacquet In this paper, poly(vinyl alcohol) (PVOH) cast films were crosslinked with citric acid (CTR) and hydroxypropyl-β-cyclodextrin (HPβCD) and loaded with sodium benzoate (NaBz) as preservative...
Fri, 12/18/2015 - 20:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Ying Liu, Xiao-xiao Xie, Salam A. Ibrahim, Shahzor Gul Khaskheli, Hong Yang, Yan-feng Wang, Wen Huang In this study, Lactobacillus pentosus was used as a starter culture for the lactic acid fermentation of three kinds of oyster mushrooms (Pleurotus cornucopiae, Pleurotus sajor-caju,...
Tue, 12/15/2015 - 09:29
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Xuan Weng, Jan van Niekerk, Suresh Neethirajan, Keith Warriner Biofouling of food industry equipment and other surfaces that food products contact during processing is a threat to food safety, which results in infectious outbreaks and economic losses due to corrosion, equipment impairment, and...
Sat, 12/12/2015 - 07:42
Publication date: April 2016 Source:LWT - Food Science and Technology, Volume 67 Author(s): Delaine Meireles Gouvêa, Regina Célia Santos Mendonça, Maryoris Elisa Soto Lopez, Laís Silva Batalha The incessant search by the consumer for products that are ready for consumption and for new technologies aimed at ensuring the safety and quality of food has intensified with the adoption of...
Fri, 12/11/2015 - 07:41
Publication date: April 2016 Source:LWT - Food Science and Technology, Volume 67 Author(s): Jeong Un Kim, Kashif Ghafoor, Jungeun Ahn, Seungil Shin, Sung Hyun Lee, Hafiz Muhammad Shahbaz, Hae-Hun Shin, Sangpil Kim, Jiyong Park Time-temperature-indicator, or integrator (TTI), can be used for visual display of food product safety information for consumers. A prototype...
Fri, 12/11/2015 - 07:41
Publication date: April 2016 Source:LWT - Food Science and Technology, Volume 67 Author(s): Chong Xie, Hu-hu Wang, Shao-lin Deng, Xing-Lian Xu Putrescine and cadaverine are common diamines in fermented food and represent a toxicological risk for consumer health. This work aimed to investigate the inhibitory effects of cell-free supernatant (CFS) and water bathed (100 °C, 10 min) cell-...
Tue, 12/01/2015 - 12:54
Publication date: April 2016 Source:LWT - Food Science and Technology, Volume 67 Author(s): David Tomat, Claudia Balagué, Cecilia Casabonne, Roxana Verdini, Andrea Quiberoni In order to evaluate whether coliphages can be used in combination with food additives, six lytic phages against pathogenic Escherichia coli strains were tested for their resistance to additives commonly used in...
Wed, 11/11/2015 - 06:59
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): Mina Ghabraie, Khanh Dang Vu, Lina Tata, Stéphane Salmieri, Monique Lacroix The antibacterial activity of 32 Essential Oils (EOs) was assessed against four pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium) and one spoilage...

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