Research Publications (Food Safety)

The study explores a colouring agent developed from rambutan peel powder stabilised with cardamom oil, imparting antimicrobial functionality. The cardamom vapour's mode of action is elucidated, showing efficacy against Staphylococcus aureus, common in foods like shrimp paste. Addressing colour instability, the agent extends shrimp paste shelf life, ensuring a stable red hue. Summary Rambutan peel (RP), an agricultural by‐product from rambutan trading, contains the red pigment anthocyanin.

S. aureus of cheese exhibited a lower theoretical minimum temperature (Tmin). Significant variations in the maximum population density (Ymax) among dairy products at the same temperature. Factors influencing D values were smaller than strain variability. Summary Staphylococcus aureus is a prominent foodborne pathogen causing Staphylococcal food poisoning (SFP) in dairy products. This study estimated S.

The essential oil is extracted from Cinnamomum verum through Clevenger. The antimicrobial activities of essential oils were researched in this study. CEO exhibited higher antibacterial effects against S. aureus and E. faecalis. Cytoplasmic membrane permeability plays a vital role in the CEO bactericidal action. Summary In developing countries, fresh fruit juices are prepared and sold without ongoing assessment of the quality and safety of mulberry and carrot juices.

Summary Garlic peel extracts are known to have excellent physiological activity but research on the pre‐processing of garlic peel (GP) to enhance their bioactivity is limited.

ESEM images of wheat powder and JFDQ (A) and of the cultured microbes from JFDQ (B). A1–A4 represented wheat powder, WDQ, YDQ and BDQ, respectively; B1–B3 represented the microbes observed in WDQ, YDQ and BDQ, respectively. Summary Jiang‐Flavour Daqu (JFDQ) is a type of grain‐based fermentation starter used in Chinese liquor production.

The PET‐EG‐β‐CD mat based on natural antimicrobial substances was successfully prepared by simple dipping method. The PET‐EG‐β‐CD mat could achieve long‐term antimicrobial activity by embedding EG into β‐CD. PET‐EG‐β‐CD mat prolonged the shelf life of chilled pork by more than 50%. Summary This study aimed to prolong the shelf life of chilled pork by simply preparing antimicrobial packaging.

Improvement of soybean meal nutritional values by a potential probiotic, Bacillus siamensis FVP1. Summary Microbial fermentation is an effective approach for enhancing the nutritional value of soybean products. In this work, Bacillus siamensis FVP1, isolated from fermented vegetables, was used for the solid‐state fermentation of soybean meal.

Summary The alkaline ionized water (AIW) could inactivate food‐borne microorganisms, ensuring the vegetables and fruits security. However, the application of AIW in preserving fish is still unknown. Therefore, the present study aimed to explore the effects of AIW on grass carp fillets during storage at 4 °C for 12 d.

International Journal of Food Science &Technology, Accepted Article. Staphylococcus aureus frequently produces biofilm and causes human infections associated with the ingestion of contaminated food. Based on the acknowledgment that the antibiofilm agents for methicillin-resistant S.

International Journal of Food Science &Technology, Accepted Article. The purpose of the study was to explore the antibacterial effect and mechanism of a novel bacteriocin of Lactiplantibacillus plantarum (L. plantarum) against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus).

International Journal of Food Science &Technology, Accepted Article. The antibacterial potential of honey has been of great scientific interest. Understanding the underlying mechanism is essential to explore its potential as therapeutic alternative against a range of (non)pathogenic microorganisms. The floral origin of honey is critical for its antibacterial activity and Greek thyme honeys have been of increasing interest due to their chemical composition and bioactivity.

International Journal of Food Science &Technology, Accepted Article. Lactiplantibacilllus plantarum (Lp), Pediococcus pentosaceus (Pp) and Staphylococcus carnosus (Sc) were applied to remove the odor fatty acid and the effect on quality characteristics of mutton jerky were investigated. The results showed that the mixed strains, especially the Lp+Pp+Sc treatment, had a strong ability to remove odor.

International Journal of Food Science & Technology, Accepted Article. Natural ACE inhibitory peptides derived from food are considered to be an effective supplement for lowering blood pressure. This study investigated the effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolysis and the sequence composition of ACE inhibitory peptides in fermented sausages.

(‐)‐Epigallocatechin gallate (EGCG) exhibits multiple biological activities, but unfortunately with poor stability. Poly(butyl‐2‐cyanoacrylate) (PBCA) nanoparticles have been widely elaborated for nearly 50 years. However, PBCA‐based nanowires (PNWs) were reported scarcely. Here, EGCG‐encapsulated PNWs (EGCG@PNWs) were successfully constructed.

This work aimed to prepare a controlled release antibacterial food packaging film by solvent volatilization using chitosan (CS) and acidified modified montmorillonite (MMt) loaded with CIN (acid‐MMt‐CIN). MMt was successfully acidified and CIN was successfully loaded into acid‐MMt, which had been confirmed by X‐ray diffraction. The coordination of acid‐MMt‐CIN significantly increased the barrier properties of CS film to water vapor, as well as the rigidity and ductility of the film.

Concerning potential food safety and/or public health risks raised by viable but non‐culturable (VBNC) state bacteria, factors affecting its occurrence during thermosonication were summarised. The relative ratios of Salmonella and Escherichia coli in the VBNC state were higher than that of Staphylococcus aureus, suggesting that the tested gram‐negative bacteria would be more likely to survive in this state than S. aureus (gram‐positive).

Applications of whey protein concentrate (WPC) based films have been limited in the food industry due to their poor mechanical properties. This research aims to evaluate the effect of silver nanoparticles (AgNPs) synthesized by Aspergillus niger on the mechanical and antimicrobial properties of WPC based films. The biosynthesized AgNPs solution was added into the WPC film formula at the concentration of 0, 0.25 and 1.25 mM.

The addition of nisin into a gelatin matrix can change properties of the film. The aim of this work was to develop gelatin‐based films containing different nisin concentrations in order to study their influence on the film’s antimicrobial and physical properties and their rheological properties as a film‐forming solution (FFS).

This study aimed to evaluate the influence of plasma treatment time, bacterial exposure time to PAW, and bacterial species on the inactivation efficacy of plasma‐activated water (PAW), with additional investigation of the inactivation mechanisms of PAW. Six bacterial species, including Listeria innocua, Staphyloccus aureus, Escherichia coli, Pseudomonas fluorescens, Shewanella putrefaciens, and Aeromonas hydrophila were selected as the representative bacteria.

Anti‐digestive enzyme, antioxidant, anti‐proliferative and antibacterial activities of the extract from Moringa oleifera at different extraction temperatures. Summary In an ultrasonic bath and for 30 min in the presence of water as extraction solvent in a ratio of 1:10 (g/mL), effect of extraction temperature on extraction of caffeoylquinic acids (CQAs) from Moringa oleifera leaves (MOL) was investigated.

Emerging technologies in the meat industry. Summary This study investigated the effect of the combination of basic electrolysed water (BEW) and slightly acid electrolysed water (SAEW) with ultrasound (US) for cleaning and sanitation of the knives used in slaughtering processes. The knives were sonicated in a US bath using two modes of operation (normal and sweep) in two steps: (i) 5 min with BEW and (ii) 10 min with SAEW at 35 °C.

Industrial aerobic fermentation of natural black olives. Summary The fermentation of natural black olives is currently carried out under anaerobic conditions. This work investigates the aerobic fermentation of this product in tanks containing 16 000 kg of Empeltre olives during two seasons. The microorganisms in brines were yeasts in all cases, whereas lactic acid bacteria growth was only observed in some tanks.

The morphological structure of potato starch‐based biodegradable (PSBB) films with virgin coconut oil (VCO). Increasing VCO concentrations caused a rise in the light transmittance of the films from 2.13 to 4.79 mm−1 and a decrease in water vapour transmittance from 6.77 to 2.12 (10−5 GPa−1 h−1 m−1). Scanning electron microscopy showed that the surface of the film became smoother as VCO concentration increased.

Alginate‐based edible coating acts as a carrier enabling the sustained release of thyme oil to the surface of the fresh‐cut apples, inhibiting the growth of Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples.

Okra mucilage powder was revealed its phenolic compounds, antioxidant and antibacterial mode of action, which may be used as a novel functional ingredient. Summary Okra mucilage powder (OMP) was firstly reported its antibacterial mode of action observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM).