Research Publications (Food Safety)

This study explored the impact of aqueous ozone treatment on chlorpyrifos degradation in cucumbers, optimizing conditions using both response surface methodology (RSM) and artificial neural network‐genetic algorithm (ANN‐GA). While both models demonstrated high predictability, the ANN optimized conditions surpassed RSM in chlorpyrifos degradation, resulting in enhanced physicochemical and microbial qualities in cucumbers.

Cinnamon essential oil (CEO) is encapsulated in an inulin matrix. The highest encapsulation efficiency is attained at a 15% CEO loading concentration. Oil concentrations significantly influence the thermal and melt rheology. Scanning electron microscopy and atomic force microscopy displayed the cracks and surface topography. The encapsulates demonstrated broad‐spectrum antimicrobial activity.

In this work, the plant extracts were characterized for their effectiveness in decontaminating multiple pesticide residues from green bell peppers without affecting their nutritional and sensorial properties. The results of this study showed that the selected plant extracts could enhance the food safety without compromising food quality. The results of this study could be useful for formulating vegetable cleaning solutions to effectively mitigate multiple pesticide residues.

Traditional methods of preserving loquats are summarized. Nanotechnology can extend the shelf‐life of fruits and vegetables through antioxidant, antimicrobial and ethylene removal, thus promising to solve the drawbacks of traditional preservation methods and to have a positive effect on the improvement of loquat in terms of post‐harvest quality. Abstract The loquat fruit is liked by many people for its rich nutritional value.

The combined of ultrasound and ozone notably expedites the degradation process. In addition, the combined treatment preserves the pak choi's vitamin C content and color to a greater extent than treatments involving ultrasound or ozone alone, while still accomplishing the same level of pesticide removal. Abstract The effect of ultrasound, ozone, and their combination treatment on the removal of two common pesticides (trichlorfon and phoxim) in pak choi samples was studied in this work.

Abstract The objective of this study is to evaluate the contamination by pesticides in food grown in the parish of Chugchilán. From 258 families that were part of the main project, a sub‐sample of 26 families was obtained and, for each of them, a sample of food was extracted and evaluated by chromatographic methods. The main pesticides found in the locality are from the group of organophosphates, carbamates, dithiocarbamates, and glyphosate.

Diagram for the development and characterization of biodegradable films based on gelatin/chitosan functionalized with eugenol and oregano essential oil and its application for the preservation of fresh cheese. Abstract The use of active substance‐containing biodegradable and edible coatings has become a potentially viable alternative for food preservation, especially to retard oxidative processes and the growth of pathogenic and spoilage microorganisms on the surface of the foodstuffs.

Effects of electrolyzed water‐ultrasound treatments on pesticide removal in fresh‐cut potatoes with different cutting methods. Abstract Electrolyzed water (EW) and ultrasound (US) treatment are emerging effective means of reducing pesticides in fresh‐cut vegetables. However, their synergetic efficacy of degrading pesticides in fresh‐cut potatoes has not yet been revealed.

Solar‐operated neera tapping device using Pelteir module as cooling system to collect neera in an effective manner without climbing the tree. Abstract The fresh sap harvested from the unbloomed inflorescence of the adult spadix of coconut tree (Cocus nucifera L.) is known as “neera.” It must be collected below room temperature to prevent naturally occurring fermentation.

Journal of Food Process Engineering, EarlyView. In this study, the effect of cold plasma on the reduction of Aspergillus flavus and total aflatoxin level in pistachio and some of its quality properties were investigated. Independent variables for reducing A. flavus and aflatoxin include plasma exposure time (5–10–15 min), power supply voltage (10–15–20 kV), argon to air composition (0–50–100%), and the dose of inoculated toxin.

Journal of Food Process Engineering, EarlyView. Escherichia coli O157:H7 (STEC) is one of the hazardous foodborne pathogens in milk. Although traditional preservation methods reduce contamination, they are time-consuming or cause physicochemical changes. Therefore, we optimize STEC inactivation in goat's milk by thermosonication, an alternative to traditional treatments.

Journal of Food Process Engineering, EarlyView. This study investigated the efficacy of integrated electron beam (e-beam) irradiation and hydrogen peroxide (H2O2) aqueous solution treatments to inactivate mixed strains of Salmonella inoculated in grape tomatoes.

Journal of Food Process Engineering, EarlyView. A food safety agent-based model (FS-ABS) with discrete time event simulation using NetLogo© was developed to predict the levels of cross-contamination in a lettuce processing facility. Visualization of the whole processing line shows different lettuce pieces around each equipment's surface.

Journal of Food Process Engineering, EarlyView. An agent-based simulation was developed to represent the spatial and temporal Escherichia coli O157:H7 cross-contamination dynamics in a processing facility for fresh-cut romaine lettuces using NetLogo. An extension was added to the model to predict E. coli O157:H7 growth due to temperature abuses in a cold storage facility. A user-friendly interface was created to follow variations in model outputs.