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Loizzo, Monica Rosa, and Rosa Tundis. "Impact of Processing on Antioxidant Rich Foods." Antioxidants 11, no. 5 (April 19, 2022): 797. http://dx.doi.org/10.3390/antiox11050797.
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Balasubramaniam, V. M., and D. Farkas. "High-pressure Food Processing." Food Science and Technology International 14, no. 5 (October 2008): 413–18. http://dx.doi.org/10.1177/1082013208098812.
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High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.
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Pou, K. R. Jolvis. "Applications of High Pressure Technology in Food Processing." International Journal of Food Studies 10, no. 1 (April 18, 2021): 248–81. http://dx.doi.org/10.7455/ijfs/10.1.2021.a10.
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Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.
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Das, Arun K., Pramod Kumar Nanda, Nilabja Roy Chowdhury, Premanshu Dandapat, Mohammed Gagaoua, Pranav Chauhan, Mirian Pateiro, and Jose M. Lorenzo. "Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits." Molecules 26, no. 2 (January 17, 2021): 467. http://dx.doi.org/10.3390/molecules26020467.
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In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.
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Poshadri, A., Deshpande H. W, Khodke U. M, and Katke S.D. "Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods." Current Research in Nutrition and Food Science Journal 10, no. 3 (December 20, 2022): 858–70. http://dx.doi.org/10.12944/crnfsj.10.3.4.
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The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.
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KOUTCHMA, TATIANA, YOONSEOK SONG, ILONA SETIKAITE, PABLO JULIANO, GUSTAVO V. BARBOSA-CÁNOVAS, C. PATRICK DUNNE, and EDUARDO PATAZCA. "PACKAGING EVALUATION FOR HIGH-PRESSURE HIGH-TEMPERATURE STERILIZATION OF SHELF-STABLE FOODS." Journal of Food Process Engineering 33, no. 6 (December 2010): 1097–114. http://dx.doi.org/10.1111/j.1745-4530.2008.00328.x.
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Mokwena, K. Khanah, and Juming Tang. "Ethylene Vinyl Alcohol: A Review of Barrier Properties for Packaging Shelf Stable Foods." Critical Reviews in Food Science and Nutrition 52, no. 7 (July 2012): 640–50. http://dx.doi.org/10.1080/10408398.2010.504903.
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Schmall, Alexandria, Rachel Kinney, Alexa Gozdiff, Madison Reid, Sara Folta, Wenhui Feng, and Sean Cash. "Food Shopping Experiences Among Dollar Store Shoppers in Fresno and Boston During the COVID-19 Pandemic." Current Developments in Nutrition 5, Supplement_2 (June 2021): 246. http://dx.doi.org/10.1093/cdn/nzab029_047.
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Abstract Objectives In this qualitative study, we examined the impact of the COVID-19 pandemic on motivations, decision-making, and food shopping among dollar store shoppers in Fresno, CA and Boston, MA. Eligible participants were ≥18 years old, lived in Boston or Fresno, spoke English or Spanish, and shopped at a dollar store within the past month. Methods Using convenience sampling, participants were recruited via flyers at 10 dollar stores in low-income neighborhoods in Fresno and Boston and posts in community Facebook groups. Interviews in Boston (n = 25) and Fresno (n = 26) were conducted remotely from August-December 2020. Results Our participants were primarily low-income, English-speaking women who shopped at dollar stores about once per week. Preliminary qualitative content analysis shows that key shopper motivations included low prices, product variety, and convenience. Shelf-stable foods and snacks were frequently purchased, especially for children. Shoppers in Fresno relied more on dollar stores for groceries and fresh produce, while Boston shoppers primarily purchased shelf-stable foods or snacks. Shoppers in both cities desired increased availability of fresh foods. Shoppers reported fear of shopping, limited stock, financial stress, and fewer trips early in the pandemic. Shopping increased by summer. Shoppers with children reported increased food expenditures during the pandemic, including at dollar stores, as closed schools meant that children consumed meals at home. Conclusions Dollar stores continue to be an important food resource despite challenges related to the pandemic. Considering frequent use, food purchases, and desire for more fresh foods among shoppers, dollar stores chains may find a receptive audience for increasing their fresh food stock. Funding Sources Ethical approval was provided by the Tufts University Social, Behavioral & Educational Research Institutional Review Board. Funding was provided by the Bergstrom Foundation and Tufts Friedman School of Nutrition Science and Policy.
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Ouattara, B., S. F. Sabato, and M. Lacroix. "Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods." Radiation Physics and Chemistry 63, no. 3-6 (March 2002): 305–10. http://dx.doi.org/10.1016/s0969-806x(01)00517-5.
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Stankov, Stanko, Hafize Fidan, Marianna Baeva, and Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.
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The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.
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BLICKEM, ERIKA RENE, JON W. BELL, D. MONA BAUMGARTEL, and JOHN DeBEER. "Review and Analysis of Tuna Recalls in the United States, 2002 through 2020." Journal of Food Protection 85, no. 1 (September 30, 2021): 60–72. http://dx.doi.org/10.4315/jfp-21-254.
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ABSTRACT This review covers 18 years of voluntary recalls of tuna sold commercially in the United States. Recall information is a valuable indicator of failure to implement procedures for food safety. The voluntary recalls involve tuna that was fresh, frozen, processed, hermetically sealed, retorted in a shelf-stable pack (i.e., canned), and formulated into other tuna products. U.S. Food and Drug Administration regulations address the capture, processing, transportation, and sale of raw and processed seafood. These regulations include current good manufacturing practices, the Food Modernization Act, emergency permit controls, and guidelines for low-acid canned foods, seafood hazard analysis and critical control points, food labeling, and sanitary food transportation. Traceability and the food safety culture are important for successfully preventing or implementing recalls. The recalls themselves were separated into product treatment groups: uncooked products, canned shelf-stable products, and products in which tuna was used as an ingredient. The recalls were further categorized and summarized by reason or cause, such as biological and chemical contamination, undeclared ingredients, underprocessing, and foreign materials. The primary causes of recalls of the reviewed tuna products were (in order) Listeria monocytogenes, undeclared allergens, elevated histamine concentrations, and underprocessing of retorted tuna products. The recalls for elevated histamine concentrations primarily affected uncooked (raw) tuna. Recalls for Listeria contamination and the presence of undeclared allergens were primarily class I recalls, and recalls for elevated histamine concentrations and underprocessing were almost always assigned to the less serious recall class II. HIGHLIGHTS
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Douglas, Grace L., Raymond M. Wheeler, and Ralph F. Fritsche. "Sustaining Astronauts: Resource Limitations, Technology Needs, and Parallels between Spaceflight Food Systems and those on Earth." Sustainability 13, no. 16 (August 22, 2021): 9424. http://dx.doi.org/10.3390/su13169424.
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Food and nutrition are critical to health and performance and therefore the success of human space exploration. However, the shelf-stable food system currently in use on the International Space Station is not sustainable as missions become longer and further from Earth, even with modification for mass and water efficiencies. Here, we provide a potential approach toward sustainability with the phased addition of bioregenerative foods over the course of NASA’s current mission plans. Significant advances in both knowledge and technology are still needed to inform nutrition, acceptability, safety, reliability, and resource and integration trades between bioregenerative and other food systems. Sustainability goals on Earth are driving similar research into bioregenerative solutions with the potential for infusion across spaceflight and Earth research that benefits both.
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BEUCHAT, LARRY R., JEE-HOON RYU, BARBARA B. ADLER, and M. DAVID HARRISON. "Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Shelf-Stable, Dairy-Based, Pourable Salad Dressings." Journal of Food Protection 69, no. 4 (April 1, 2006): 801–14. http://dx.doi.org/10.4315/0362-028x-69.4.801.
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The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue cheese salad dressings, and two reduced-fat blue cheese salad dressings and to affirm the expectation that these dressings do not support the growth of these pathogens. The respective initial pH values of the four types of shelf-stable, dairy-based, pourable dressings were 2.87 to 3.72, 2.82 to 3.19, 3.08 to 3.87, and 2.83 to 3.49, respectively. Dressings were inoculated with low (2.4 to 2.5 log CFU/g) and high (5.3 to 5.9 log CFU/g) populations of separate five-strain mixtures of each pathogen and stored at 25°C for up to 15 days. Regardless of the initial inoculum population, all test pathogens rapidly died in all salad dressings. Salmonella was undetectable by enrichment (<1 CFU/25-ml sample in three replicate trials) in all salad dressings within 1 day, and E. coli O157:H7 and L. monocytogenes were reduced to undetectable levels by enrichment between 1 and 8 days and 2 and 8 days, respectively. E. coli O157:H7 was not detected in 4 of the 10 salad dressings stored for 2 or more days and 9 of the 10 dressings stored for 6 or more days after inoculation. L. monocytogenes was detected in 9 of the 10 salad dressings stored for 3 days but in only one dressing, by enrichment, at 6 days, indicating that it had the highest tolerance among the three pathogens to the acidic environment imposed by the dressings. Overall, the type of dressing (i.e., ranch versus blue cheese) and level of fat in the dressings did not have a marked effect on the rate of inactivation of pathogens. Total counts and populations of lactic acid bacteria and yeasts and molds remained low or undetectable (<1.0 log CFU/ml) throughout the 15-day storage period. Based on these observations, shelf-stable, dairy-based, pourable ranch and blue cheese salad dressings manufactured by three companies and stored at 25°C do not support the growth of Salmonella, E. coli O157:H7, and L. monocytogenes and should not be considered as potentially hazardous foods (time-temperature control for safety foods) as defined by the U.S. Food and Drug Administration Food Code.
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Parra, Duclerc F., Juliana A. F. R. Rodrigues, and Ademar B. Lugão. "Use of gamma-irradiation technology in the manufacture of biopolymer-based packaging films for shelf-stable foods." Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms 236, no. 1-4 (July 2005): 563–66. http://dx.doi.org/10.1016/j.nimb.2005.04.041.
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Vu, Thanh Phuong, Cansu Ekin Gumus-Bonacina, Maria G. Corradini, Lili He, David Julian McClements, and Eric A. Decker. "Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems." Antioxidants 11, no. 11 (October 28, 2022): 2139. http://dx.doi.org/10.3390/antiox11112139.
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Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunflower oil, fully hydrogenated soybean oil, and soybean oil and interesterified fat alone were formulated to have varying solid fat content (SFC) at 55 °C but the same linoleic acid and tocopherol contents, so the fats had similar susceptibility to oxidation. A fluorescence probe showed that lipid mobility increased with decreasing SFC in both cracker doughs and fat blends, suggesting the probe could be used to monitor SFC directly in foods. Decreasing SFC decreased oxidation in crackers. Crackers made from interesterified fat (13.7% SFC) were more oxidatively stable (hexanal lag phase = 33 days) than crackers made from fat blends (hexanal lag phase = 24 days). These results suggest that blended fats result in regions of liquid oil high in unsaturated fatty acids within a food product prone to oxidation. Conversely, interesterified fats where unsaturated and saturated fatty acids are more evenly distributed on the triacylglycerols are more stable. Thus, interesterified fats could allow for the formulation of products higher in unsaturated fatty acids to improve nutritional profiles without sacrificing shelf life.
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Prapa, Ioanna, Anastasios Nikolaou, Panayiotis Panas, Chrysoula Tassou, and Yiannis Kourkoutas. "Developing Stable Freeze-Dried Functional Ingredients Containing Wild-Type Presumptive Probiotic Strains for Food Systems." Applied Sciences 13, no. 1 (January 3, 2023): 630. http://dx.doi.org/10.3390/app13010630.
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Designing stable dried functional food ingredients and foods containing live probiotic cultures maintaining high viable cell loads at the time of consumption is a challenge for the industry. The aim of the present study was the development of stable freeze-dried functional food ingredients with enhanced shelf-life during long storage. Zea flakes, pistachios, and raisins were used as immobilization supports for the wild-type presumptive probiotic strains Pediococcus acidilactici SK and Lactiplantibacillus plantarum F4, while L. plantarum B282 was used as a reference strain. Cell survival was monitored during storage at room and refrigerated temperatures for up to 6 months. Levels of freeze-dried cultures were maintained up to 7.2 logcfu/g after 6 months storage at room temperature and up to 8.5 logcfu/g at refrigerator temperature, in contrast to free cell levels that ranged <7 logcfu/mL, suggesting the positive effects of immobilization and freeze-drying on cell viability. Of note, levels of freeze-dried immobilized P. acidilactici SK cells on zea flakes and pistachios remained stable after 6 months of storage at 4 °C, ranging 8.1–8.5 logcfu/g (survival rates 98.2 and 99.7%, respectively). The technology developed presents important advantages for the maintenance of cell viability during storage, assuring stability of ready-to-use functional food ingredients that could be directly incorporated in food systems.
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Kinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale, and N. Roos. "Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients." Journal of Insects as Food and Feed 1, no. 2 (January 1, 2015): 149–58. http://dx.doi.org/10.3920/jiff2014.0011.
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Application of edible insects in complementary food production has not been studied much. This study developed and evaluated complementary foods based on edible termites to combat child malnutrition in Kenya. Two complementary foods, Winfood Classic (W-C; containing termites and dagaa fish) and Winfood Lite (W-L; without termites and dagaa fish) were formulated and processed by extrusion cooking. Their nutrient content, functional properties, storage stability and cost of the foods were evaluated using standard methods. W-C contained significantly higher (P<0.001) levels of 423.6 kcal/100 g energy, 19.1 g/100 g protein, 12.3 g/100 g fat, 6.3 mg/100 g zinc than W-L which contained 407.2 kcal/100 g energy, 14.6 g/100 g protein, 9.0 g/100 g fat and 5.5 mg/100 g zinc. Iron content in W-C (12.2 mg/100 g) and W-L (12.5 mg/100 g) were not significantly different (P=0.37). The energy contribution from fats (26.1 E%) from W-C was within the recommend levels in complementary foods while energy from proteins (protein E%) was higher from the two foods (18.0 and 14.3 E%, respectively). Bulk density was significantly different (P=0.02) amongst W-C and W-L and within the recommended levels of ≤0.5 g/cm3 in complementary foods. The foods were shelf stable for 6 months of storage with neither pathogenic microorganisms nor aflatoxins reported. Peroxide value was below the limits (≤10 meq/kg) after 6 months of storage. Production cost of the foods was 3.21 and 2.23 US$/kg for W-C and W-L, respectively, with termites contributing 42.3% of the basic cost of production in W-C. The study confirms that termites and dagaa fish can be utilised in processing of affordable and safe complementary foods with adequate nutrient density.
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PFLUG, I. J. "Calculating FT-Values for Heat Preservation of Shelf-Stable, Low-Acid Canned Foods using the Straight-Line Semilogarithmic Model1." Journal of Food Protection 50, no. 7 (July 1, 1987): 608–15. http://dx.doi.org/10.4315/0362-028x-50.7.608.
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This is a review paper illustrating how the heat process FT-value for low-acid canned foods can be estimated using measured values of the numbers and resistance of the spoilage organisms and an appropriate model. Heat process FT-values are calculated using the straight-line semilogarithmic model for preservation against public health, mesophilic spore economic and thermophilic spore economic spoilage. The microbiological characteristics of each type of preservation hazard are reviewed. Several appropriate values of DT and N0 are used in the illustration calculations of FT. The presentation is summarized graphically by placing the FT-value lines calculated using the model for preservation against public health, mesophilic spore and thermophilic spore hazards all on the same graph. This gives a visual picture of the relative magnitude of the FT-value for the different types of spoilage hazard.
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WAGNER, M. K. "Phosphates as Antibotulinal Agents in Cured Meats: A Review." Journal of Food Protection 49, no. 6 (June 1, 1986): 482–87. http://dx.doi.org/10.4315/0362-028x-49.6.482.
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Phosphates have been suggested as potential substitutes for the currently used nitrite in cured meat products, yet relatively little research has been done on the antibotulinal effects of phosphates. Phosphate selection for use in the cured meat industry continues to be based upon achieving certain functional objectives rather than microbiological control (i.e., improved tenderness, moisture retention, reduced shrinking during cooking, pH adjustments, emulsification, sequestration of ions). Current federal regulations limit addition of phosphates to amounts needed to achieve functionality. One notable exception is shelf-stable pasteurized processed cheese, cheese foods and cheese spreads, in which addition of phosphates for emulsification purposes also appears to provide antimicrobial or antibotulinal protection. It is, therefore, becoming evident that phosphates have the potential under certain conditions, of enhancing microbial or botulinal safety and stability of certain foods, with certain phosphates [i.e. sodium acid pyrophosphate (SAPP)] or mixture of phosphates displaying more effectiveness than others.
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Pratiwi, Ivana Aprilia, Varongsiri Kemsawasd, and Thunnalin Winuprasith. "Storage Stability of High Fiber Snack Bar." GHMJ (Global Health Management Journal) 3, no. 3 (October 31, 2019): 124. http://dx.doi.org/10.35898/ghmj-33456.
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Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consump on when considering the daily recommended intake. To in- crease dietary fiber intake, dietary fiber for fied foods are recommended. This study aimed to develop a high fiber snack bar (HFSB) using a combina on of Jerusalem ar choke powder (JAP) and low-fat desiccated coconut (LFDC) as sources of dietary fiber. Methods: The changes in physicochemical and microbiological proper es, and sensory acceptability were mea- sured during storage at 35 oC and 45 oC for 12 weeks. Therefore, the shelf-life of the products was calculated by Q10 test. Results: The HFSB had a higher L* value (lightness) than control (C) due to the addi on of LFDC. Total dietary fiber of the HFSB was approximately 3.7 mes higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were sta s cally significant different (p<0.05) a er storage. The total color different ( E) values of the HFSB were higher than those of the C formula due to inulin from JAP, which par cipated in the Maillard reac on. During storage, the moisture content (MC) and water ac vity (aw) of the HFSB remained more stable compared to those of the C due to the water-holding capacity of the fiber used. The aw of the C and HFSB during storage were in the range of 0.57to 0.60 and 0.53 to 0.57, respec vely. Those ranges should be stable against microbial growth. Higher storage temperature would increase the TBARS values and decrease the pH (p<0.05) of the C and HFSB due to deteriora on. In terms of shelf-life calcula on, the C and HFSB snack bar could be kept in metalized polyester at 30 oC for 11 weeks. Conclusion: The JAP and LFDC exhibited great poten al for use as fiber ingredients. Although the JAP and LFDC influenced the physicochemical proper es and sensory acceptability, the shelf-life of both C and HFSB was com- parable. Therefore, further studies should be conducted to extend the shelf-life of the formulated snack bar.
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Reineke, Kai, and Alexander Mathys. "Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 255–74. http://dx.doi.org/10.1146/annurev-food-032519-051632.
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Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in which the complete control or inactivation of bacterial endospores is the crucial step to ensure consumer safety. Relevant preservation methods can be classified into physicochemical or physical hurdles, and the latter can be subclassified into thermal and nonthermal processes. The underlying inactivation mechanisms for each of these physicochemical or physical processes impact different morphological or molecular structures essential for spore germination and integrity in the dormant state. This review provides an overview of distinct endospore defense mechanisms that affect emerging physical hurdles as well as which technologies address these mechanisms. The physical spore-inactivation technologies considered include thermal, dynamic, and isostatic high pressure and electromagnetic technologies, such as pulsed electric fields, UV light, cold atmospheric pressure plasma, and high- or low-energy electron beam.
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Gonzalez Pereira, Antía, Maria Carpena, Paula García Oliveira, Juan Carlos Mejuto, Miguel Angel Prieto, and Jesus Simal Gandara. "Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes." International Journal of Molecular Sciences 22, no. 3 (January 29, 2021): 1339. http://dx.doi.org/10.3390/ijms22031339.
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Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products.
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Schwarcz, H. P., Y. Gao, S. Campana, D. Browne, M. Knyf, and U. Brand. "Stable carbon isotope variations in otoliths of Atlantic cod (Gadus morhua)." Canadian Journal of Fisheries and Aquatic Sciences 55, no. 8 (August 1, 1998): 1798–806. http://dx.doi.org/10.1139/f98-053.
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Stable carbon isotope ratios (13C) were measured in annual layers of otoliths of Atlantic cod (Gadus morhua) from the northeastern Scotian Shelf, Atlantic Canada. Layers deposited during the first 4-6 years of otolith growth increased in 13C from minimum values between -5 and -2.5 to a maximum near 0. This pattern of increase was independent of the years in which the fish was collected. Layers formed after reaching the maximum 13C value displayed decreasing or nearly constant isotopic ratios. Early rise in 13C may be a combined result of (i) decrease in the fraction of metabolic oxidized carbon in the fishes' blood as they mature, relative to the proportion of seawater-derived carbon, and (ii) dietary shift to higher trophic-level foods with higher 13C values. Age of maximum in 13C may be indicative of age of maturity of cod. The maximum 13C value attained by otoliths decreased steadily between 1983 and 1993, while cod stocks in Atlantic Canada were declining. Drop in age of attainment of maximum 13C between 1984 and 1985 coincides with changes in population dynamics of the 4Vs stock. This decrease, as well as the post maximum decrease in 13C values of the mature cod otoliths may represent movement of the fish to deeper waters of the shelf, where 13C of dissolved inorganic carbon is lower.
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Blas, Myrna Reyes, Maricely Ramírez-Hernandez, Danielle Rentas, Oscar Perales-Perez, and Felix R. Román. "One-Step Microwave-Assisted Aqueous Synthesis of Silver-Based Nanoparticles Functionalized by Glutathione." MRS Proceedings 1675 (2014): 163–68. http://dx.doi.org/10.1557/opl.2014.865.
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ABSTRACTThe use of nano-sized silver and its alloys represents an interesting alternative to common food preservation methods, which are based on radiation, heat treatment and low temperature storage. These metal nanoparticles, embedded within a polymeric matrix for instance, would extend the shelf life of perishable foods while acting as a bactericidal agent to prevent food-borne illnesses. Common methods used in the synthesis of metal nanoparticles require toxic solvents and reagents that could be harmful to health and the food itself. In addition, several steps are required to obtain aqueous stable, i.e. dispersible, silver nanoparticles. In this work we propose the microwave-assisted aqueous synthesis of silver-based nanoparticles, (Ag Based NP) functionalized by glutathione (GSH) in a single-step using sodium sulfite (Na2SO3), as reducing agent. Ag-Based nanoparticles were synthesized at pH 6 and 1:3:1 (AgNO3/GSH/ Na2SO3) molar ratio. UV-Vis measurement clearly showed the plasmon peak attributed to silver-based nanoparticles (374 nm). Highly monodispersed water stable Ag-based nanoparticles were observed and 3.897 ± 0.167 nm particle size was determined through Transmission Electron Microscopy. FT-IR measurements suggested the actual GSH-Ag based surface interaction through –SH and –COOH groups; the functionalization by GSH explained the high stability of the nanoparticles in aqueous suspensions. These Ag-GSH nanoparticles exhibited remarkable antimicrobial activity against E. Coli.
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Anindita, Michaela Maria Kanya, Agus Budiawan Naro Putra, and Takuya Sugahara. "Immunostimulatory effect of ikan peda (fermented Rastrelliger sp.) water extract on IgM production by HB4C5 cells." Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) 1, no. 1 (January 25, 2019): 23–28. http://dx.doi.org/10.54250/ijls.v1i1.12.
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Ikan peda is one of Indonesia’s traditional fermented food products. It uses mackerel fish (Rastrelliger sp.), also known as ikan kembung in Indonesia, as its main ingredient. It is made through fermentation by adding high concentration of salt in order to extend the shelf-life and bring out the desired flavor of the fish. Although fermented foods are known to be beneficial towards health, fewer studies have been reported regarding the actual health promoting potential of Indonesian fermented foods, especially ikan peda. Thus, the immunostimulatory effects of ikan peda extract were examined. Water-extract of ikan peda was tested to human-human hybridoma HB4C5 cells. It was found that ikan peda extract stimulates the production of IgM by HB4C5 cells according to ELISA results. Data from real-time RT-PCR result showed that ikan peda extract has the ability to increase IgM gene expression by 3-fold at the highest concentration treatment. Results from the heat and enzyme treatments showed that the active substance contained in the ikan peda extract was expected to be a heat-stable protein. Although, the active substance and the mechanism is yet to be determined, and can be considered for future experiments. Our findings suggest that consumption of ikan peda would contribute to the promotion of health.
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Kaur, Komalpreet, Rajan Sharma, and Sukhwant Singh. "Bioactive composition and promising health benefits of natural food flavors and colorants: potential beyond their basic functions." Pigment & Resin Technology 49, no. 2 (August 30, 2019): 110–18. http://dx.doi.org/10.1108/prt-02-2019-0009.
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Purpose The purpose of this review is to address the consumer’s preferences that have varied greatly in the past decade appraising the use of flavor and aroma compounds in the development of functional foods rather than consuming artificial additives. A growing interest in natural flavoring agents and preservatives have made the researchers to explore the other bio-functional properties of natural flavors beyond their ability to give a remarkable flavor to the food. Design/methodology/approach In this review, five major flavoring agents used significantly in food industries have been discussed for their bioactive profile and promising health benefits. Vanilla, coffee, cardamom, saffron and cinnamon, despite being appreciated as natural flavors, have got impressive health benefits due to functional ingredients, which are being used for the development of nutraceuticals. Findings Flavoring and coloring compounds of these products have shown positive results in the prevention of several diseases including carcinoma and neurological diseases such as Alzheimer’s and Parkinson’s. Such effects are attributed to the presence of phenolic compounds, which possesses free radical scavenging, anti-inflammatory antiviral and antimicrobial properties. These properties not only show a preventive mechanism against diseases but also makes the food product shelf-stable by imparting antimicrobial effects. Originality/value This paper highlights the opportunities to increase the use of such natural flavoring agents over synthetic aroma compounds to develop novel functional foods. Phenols, carotenoids and flavonoids are the major health-promoting components of these highly valued aroma ingredients.
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WEAGANT, STEPHEN D., JAMES A. JAGOW, KAREN C. JINNEMAN, CURTIS J. OMIECINSKI, CHARLES A. KAYSNER, and WALTER E. HILL. "Development of Digoxigenin-Labeled PCR Amplicon Probes for Use in the Detection and Identification of Enteropathogenic Yersinia and Shiga Toxin–Producing Escherichia coli from Foods." Journal of Food Protection 62, no. 5 (May 1, 1999): 438–43. http://dx.doi.org/10.4315/0362-028x-62.5.438.
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By including digoxigenin-11-dUTP in a polymerase chain reaction (PCR), amplification products were produced that contained nonisotopic markers for use as DNA hybridization probes. Because these labeled amplicons encode pathogenic traits for specific foodborne bacteria, they can be used to detect the presence of potentially virulent organisms that may be present in foods. This technology allows the synthesis of a variety of shelf-stable probe reagents for detecting a number of foodborne microbes of public health concern. We used this technology to detect four genes in two potential pathogens: virF and yadA in enteropathogenic Yersinia and stx1 and stx2 in Shiga-like toxin–producing Escherichia coli. Results of DNA hybridizations of dot blots of 68 Yersinia strains and 24 of 25 E. coli strains were consistent with results of equivalent PCR analyses. DNA colony hybridization with nonisotopic virF probes of colonies arising on spread plates from artificially contaminated food homogenates was able to detect potentially pathogenic Y. enterocolitica. When compared with oligonucleotide probes, amplicon probes are much less sensitive to changes in hybridization and wash temperatures, allowing greater reproducibility. Labeled probe preparations were reused more than five times and have been stored at −20°C for more than 8 months. This method conveniently generates probes that are safe, stable, inexpensive, reusable, and reliable.
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Uddin, Azhar, and R. Karina Gallardo. "Consumers’ willingness to pay for organic, clean label, and processed with a new food technology: an application to ready meals." International Food and Agribusiness Management Review 24, no. 3 (April 13, 2021): 563–79. http://dx.doi.org/10.22434/ifamr2020.0127.
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Agri-food companies face the challenge that clean labels and organic are not possible for some processed foods – such as shelf-stable ready meals – with existing processing technologies. This study uses data collected via an online survey and estimates consumers’ willingness to pay for the attributes organic, clean label, and processed with a new food technology in a ready meal. Based on previous literature, one would expect that consumers who prefer a clean label would also prefer a product that is certified organic. However, it was found that consumers who frequently purchase ready meals, prefer a clean label over the organic certification. Results from a latent class analysis identified three classes of consumers within the sample of respondents, the pro-organic and clean label consumer, the pro-clean label and new technology, and the indifferent consumer. The classes of consumers identified in this study, showed heterogeneous preferences towards the organic and clean label attributions, which emphasizes the need to complement the consumer preference assessment with a segmentation analysis. Our findings highlight the importance of technological innovations and the need of presenting consumers with complete information on the new food technologies to mitigate potential neophobias due to unfamiliarity.
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Pidatala, Pranav Kaushik, Danielle Bellmer, and William McGlynn. "Oxidative Stability of a New Peanut Butter Bite Product." International Journal of Food Science 2021 (June 19, 2021): 1–9. http://dx.doi.org/10.1155/2021/5528315.
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Peanut butter continues to be a mainstay in the American diet, but in its current form, peanut butter lacks the convenience of other foods. A peanut butter bite snack food has been developed that is individually wrapped, high in protein, and made mostly from peanut butter. The target market for the product is the active, health-conscious segment of the population that wants a high-protein peanut butter snack that is easy to pack, carry, and eat. The objective of the current study was to evaluate the shelf life of peanut butter bites under different storage and packaging conditions and specifically to monitor oxidative stability of the samples over time. Peanut butter bite samples were prepared with three different levels of added antioxidant (vitamin E). Products were sealed in two different types of packaging (metallized polyethylene and plastic polyethylene) and were stored at two different temperatures to determine the rate of deterioration of the product under various conditions. Oxidative stability was evaluated using two different analytical methods (peroxide value and TBARS assay) to evaluate primary and secondary oxidation products over a six month time period. All treatments were conducted in triplicate. Results show that higher levels of vitamin E resulted in greater stability. As expected, oxidation proceeded more quickly under higher temperature storage conditions. A shelf stable individually wrapped peanut butter snack product may be appealing to a large audience and could result in an increase in the consumption of peanuts.
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Panagiotou, Thomai, and Robert J. Fisher. "Producing micron- and nano-size formulations for functional foods applications." Functional Foods in Health and Disease 3, no. 7 (July 8, 2013): 274. http://dx.doi.org/10.31989/ffhd.v3i7.48.
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Background: Nutrient deficiencies affect the health and wellness of large populations around the world. For example, the majority suffer from vitamin, essential fatty acid (such as omega-3), dietary fiber, and other important ingredient deficiencies due to their limited supply in the human food chain. Current trends in the nutraceutics industry to place these substances in higher. more-efficiently dispersed quantities in our food have become critically essential to their business plans. Nutrients in the form of small solids or droplets improve bioavailability. However, there remain numerous barriers to successful implementation of cost effective manufacturing processes. These challenges are addressed in the work presented here with particular focus on stability, bioavailability, and consumer acceptance. The goal is to develop large scale manufacturing systems that implement efficient platform technologies, with their respective operational maps, to produce functional food formulations, with particle sizes of these specially formulated nutraceutical ingredients in the micron-and nano- range.Objective: Demonstrating that stable micron- and nano-size emulsions, liposomes, and aqueous suspensions of functional food formulations can be produced using both “top down” and “bottom up” methods is our main objective. Addressing the challenges associated with the incorporation of these ingredients into large scale manufacturing systems, mainly mechanical stability and related shelf-life issues, is also a focus. That is, to develop proper processing protocols providing improved quality foods enriched with ingredients that are in limited supply in our food chain; to enhance human health and wellness world-wide.Methods: The formulations considered here typical of those used for increasing bioavailability of the infused, specially formulated ingredients with anti-cancer, anti-aging, and in-general wellness properties, lowering fat content and enhancing the shelf-life stability. Included are (a) an oil-in-water (fish oil/omega-3) emulsion, (b) liposome chaperones to vitamin C, and (c) aqueous suspensions (curcumin crystals, lutein/carotenoids, and fiber in soy milk). The production techniques include both “top-down” particle size reduction and “bottom-up” formation of crystals/precipitates via solubility adjustments. Both techniques are based on high shear processing of multiple liquid feeds. Using an impinging jet system, micro-mixing scales less than 100 nm were obtained.Results: (a) All nano-emulsion types, single, double and larger, either as oil-in-water and water-in-oil, can effectively be produced from various formulations using “top-down” methods. Illustrated here are single, oil-in-water systems; concentrations of 12-14 wt. % fish oil/omega-3 were mixed with water containing food grade surfactants. The high shear processing produced stable, submicron particles; with median particle sizes of 119-163 nm, no particles larger than 1 micron, and the “fish” odor was suppressed. Pertinent discussions related to the other types are also given as suggested path forward approaches for the development of nutrient enriched functional foods. This includes water-in-oil formulations for reduced fat content and the delivery of multiple species via double and triple emulsions, as compared to liposome configurations. (b) Although liposomes may be used to encapsulate both hydrophobic and hydrophilic substances, we selected liposomal vitamin C as our initial proof-of-concept system since it is absorbed into the body over four times more easily than its non-encapsulated form. After top down processing, the median size was 200 nm, compared to a median size of about 5 microns obtained by traditional self-assembly protocols. (b) Aqueous suspensions of micron- and nano- size formulations were also accomplished. The top down size reduction technique was used for processing soy bean fibers and lutein and the bottom-up method used for curcumin crystals. The fibers initially had a median size of 150 microns and a bi-modal distribution was obtained after processing; 99% of the particles were smaller than 15 microns with median sizes at 10 microns and the larger peak at about 200 nm. The curcumin submicron particles were formed via anti-solvent crystallization; with stable particles in the range of 300-500 nm. Conclusions: Our study demonstrates that stable micron- and nano-size emulsions, liposomes, and aqueous suspensions can be produced using both “top down” and “bottom up” methods. The formulation properties, in terms of particle size and stability, strongly depend on the processing parameters used in terms of energy input and temperature history. The energy requirements of the “bottom up” methods may be substantially lower than those of “top down” methods. Although some of the processes presented here have been scaled up to commercial levels, more work is needed in terms of fully assessing the bioavailability of the produced formulations and optimizing the processes to minimize cost. Key words: nano-emulsion, nano-suspension, high-shear processing, crystallization, curcumin, fish oil, liposomal vitamins: C and E, lutein, nutraceuticals, omega-3, soybean fiber
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CAI, SHIYU, EMILIA RICO-MUNOZ, and ABIGAIL B. SNYDER. "Intermediate Thermoresistance in Black Yeast Asexual Cells Variably Increases with Culture Age, Promoting Survival and Spoilage in Thermally Processed Shelf-Stable Foods." Journal of Food Protection 84, no. 9 (April 20, 2021): 1582–91. http://dx.doi.org/10.4315/jfp-21-103.
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ABSTRACT Black yeasts are a functional group that has caused spoilage in cold-filled and hot-filled beverages, as well as other water activity–controlled food products. We established quantitative thermoresistance parameters for the inactivation of 12 Aureobasidium and Exophiala isolates through isothermal experiments and a challenge study. Culture age (2 versus 28 days) variably affected the thermoresisitance among the black yeast strains. Variation in thermoresistance exists within each genus, but the two most resistant strains were the Exophiala isolates. The two most heat-resistant isolates were Exophiala phaeomuriformis FSL-E2-0572, with a D60-value of 7.69 ± 0.63 min in 28-day culture and Exophiala dermatitidis YB-734, with a D60-value of 16.32 ± 2.13 min in 28-day culture. Although these thermoresistance levels were, in some cases, greater than those for conidia and vegetative cells from other common food spoilage fungi, they were much more sensitive than the ascospores of heat-resistant molds most associated with spoilage of hot-filled products. However, given that black yeasts have caused spoilage in hot-filled products, we hypothesized that this intermediate degree of thermoresistance may support survival following introduction during active cooling before package seals have formed. A challenge study was performed in an acidic (apple cider) and water activity–controlled (maple syrup) product to evaluate survival. When apple cider was hot filled at 82°C, black yeast counts were reduced by 4.1 log CFU/mL 24 h after the heat treatment, but the survivors increased up to 6.7 log CFU/mL after 2 weeks. In comparison, the counts were below the detection limit after both 24 h and 14 days of shelf life in both products when filled at the boiling points. This suggests that ensuring water microbial quality in cooling tunnels and nozzle sanitation may be essential in mitigating the introduction of these fungi. HIGHLIGHTS
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Tirtawijaya, Gabriel, Seung Rok Kim, Woo Hee Cho, Jae Hak Sohn, Jin-Soo Kim, and Jae-Suk Choi. "Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)." Foods 10, no. 5 (May 19, 2021): 1135. http://dx.doi.org/10.3390/foods10051135.
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The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at −35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at −18 °C.
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Rodríguez-Cortina, Aureliano, Jader Rodríguez-Cortina, and María Hernández-Carrión. "Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization." Foods 11, no. 24 (December 7, 2022): 3950. http://dx.doi.org/10.3390/foods11243950.
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Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64–1.76) and water activity (0.03–0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90–70.18%) compared to freeze-dried ones (60.02–60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.
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Velazquez-Martinez, Victor, Delia Valles-Rosales, Laura Rodriguez-Uribe, Omar Holguin, Julian Quintero-Quiroz, Damian Reyes-Jaquez, Manuel Ivan Rodriguez-Borbon, Luz Yazmin Villagrán-Villegas, and Efren Delgado. "Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds." Foods 10, no. 1 (January 8, 2021): 116. http://dx.doi.org/10.3390/foods10010116.
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This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5.91 mg GAE/g. The bioactive compounds identified in the by-product were flavonoids, alkaloids, and lignan (-) Podophyllotoxin. The total phenolic content (TPC), antioxidant activity, and shelf-life stability of fresh and microencapsulated TPC were analyzed. This experiment’s optimal microencapsulation can be obtained with a ratio of 0.6% maltodextrin (MD)/9.423% gum arabic (GA). Sugarcane bagasse showed high antioxidant activities, which remained stable after 30 days of storage and antimicrobial properties against E. coli, B. cereus, S. aureus, and the modified yeast SGS1. The TPC of the microencapsulated SCB extracts was not affected (p > 0.05) by time or storage temperature due to the combination of MD and GA as encapsulating agents. The antioxidant and antimicrobial capacities of sugarcane bagasse extracts showed their potential use as a source of bioactive compounds for further use as a food additive or nutraceutical. The results are a first step in encapsulating phenolic compounds from SCB as a promising source of antioxidant agents and ultimately a novel resource for functional foods.
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Velazquez-Martinez, Victor, Delia Valles-Rosales, Laura Rodriguez-Uribe, Omar Holguin, Julian Quintero-Quiroz, Damian Reyes-Jaquez, Manuel Ivan Rodriguez-Borbon, Luz Yazmin Villagrán-Villegas, and Efren Delgado. "Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds." Foods 10, no. 1 (January 8, 2021): 116. http://dx.doi.org/10.3390/foods10010116.
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This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5.91 mg GAE/g. The bioactive compounds identified in the by-product were flavonoids, alkaloids, and lignan (-) Podophyllotoxin. The total phenolic content (TPC), antioxidant activity, and shelf-life stability of fresh and microencapsulated TPC were analyzed. This experiment’s optimal microencapsulation can be obtained with a ratio of 0.6% maltodextrin (MD)/9.423% gum arabic (GA). Sugarcane bagasse showed high antioxidant activities, which remained stable after 30 days of storage and antimicrobial properties against E. coli, B. cereus, S. aureus, and the modified yeast SGS1. The TPC of the microencapsulated SCB extracts was not affected (p > 0.05) by time or storage temperature due to the combination of MD and GA as encapsulating agents. The antioxidant and antimicrobial capacities of sugarcane bagasse extracts showed their potential use as a source of bioactive compounds for further use as a food additive or nutraceutical. The results are a first step in encapsulating phenolic compounds from SCB as a promising source of antioxidant agents and ultimately a novel resource for functional foods.
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Pursito, Didik J., Eko H. Purnomo, Dedi Fardiaz, and Purwiyatno Hariyadi. "Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting." International Journal of Food Science 2020 (March 28, 2020): 1–8. http://dx.doi.org/10.1155/2020/6097343.
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Increasing energy cost has driven the food canning industries to optimize their energy consumption in order to produce safe and shelf-stable foods efficiently. In the mushroom canning industry, energy efficiency is very critical to improve product (price) competitiveness. This research aimed at demonstrating total steam consumption to achieve the same sterility level (F0-value) of canned mushroom by using different combinations of times and temperatures of retorting. Agaricus bisporus in brine contained in 300×407 cans was heat processed in a horizontal static retort. Three different retort temperatures (115, 121, and 130°C) and different operator processing times ranging from 2 to 97 minutes were employed to achieve different levels of F0-values. Our results showed that at the same level of sterility, steam consumption inversely decreased with the increase of retort temperature. At the same F0-value of 10 minutes, energy efficiency for up to 72.9% and 58.1% per batch of retorting was achieved by increasing the temperature from 115 to 130°C and 115 to 121°C, respectively. Since steam consumption is a major element of production costs in the canning industry, the selection of higher temperatures and shorter time of retorting will have a positive commercial impact due to the reduction of production costs.
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CRAWFORD, YOLANDE J., ELSA A. MURANO, DENNIS G. OLSON, and KALPANA SHENOY. "Use of High Hydrostatic Pressure and Irradiation To Eliminate Clostridium sporogenes Spores in Chicken Breast." Journal of Food Protection 59, no. 7 (July 1, 1996): 711–15. http://dx.doi.org/10.4315/0362-028x-59.7.711.
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High pressure has been studied for its usefulness in reducing microbial contaminants in foods. We sought to determine whether this technology could be used in combination with irradiation to develop shelf-stable products. We first determined the optimal pressure, temperature, and time conditions that would result in maximum reduction of Clostridium sporogenes spores in fresh chicken. At ambient temperature, a pressure of 6,800 atm for up to 60 min resulted in a 5-log-unit reduction. Heating the samples during pressurization at 80°C for 20 min resulted in the lowest number of survivors compared to samples that were heated and pressurized for only 1 and 10 min. Further, irradiation at a medium dose (3.0 kGy) before and after pressurization at 6,800 atm and 80°C for 1, 10, and 20 min revealed no significant differences in spore counts between samples that were pressurized and then irradiated or vice-versa. We then examined the effect of high pressure in lowering the irradiation dose necessary to eliminate all spores. The irradiation D value of C. sporogenes spores was calculated to be 4.1 kGy. Samples were then irradiated at various doses followed by pressurization at 6,800 atm at 80°C for 20 min. The irradiation D value was lowered to approximately 2 kGy, indicating that a combination of high hydrostatic pressure and irradiation can be used to produce chicken with an extended shelf life without the use of high irradiation doses.
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BROWN, JANELLE L., NAI TRAN-DINH, and BELINDA CHAPMAN. "Clostridium sporogenes PA 3679 and Its Uses in the Derivation of Thermal Processing Schedules for Low-Acid Shelf-Stable Foods and as a Research Model for Proteolytic Clostridium botulinum." Journal of Food Protection 75, no. 4 (April 1, 2012): 779–92. http://dx.doi.org/10.4315/0362-028x.jfp-11-391.
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The putrefactive anaerobe Clostridium sporogenes PA 3679 has been widely used as a nontoxigenic surrogate for proteolytic Clostridium botulinum in the validation of thermal processes for low-acid shelf-stable foods, as a target organism in the derivation of thermal processes that reduce the risk of spoilage of such foods to an acceptable level, and as a research model for proteolytic strains of C. botulinum. Despite the importance of this organism, our knowledge of it has remained fragmented. In this article we draw together the literature associated with PA 3679 and discuss the identity of this organism, the phylogenetic relationships that exist between PA 3679 and various strains of C. sporogenes and proteolytic C. botulinum, the heat resistance characteristics of PA 3679, the advantages and limitations associated with its use in the derivation of thermal processing schedules, and the knowledge gaps and opportunities that exist with regard to its use as a research model for proteolytic C. botulinum. Phylogenetic analysis reviewed here suggests that PA 3679 is more closely related to various strains of proteolytic C. botulinum than to selected strains, including the type strain, of C. sporogenes. Even though PA 3679 is demonstrably nontoxigenic, the genetic basis of this nontoxigenic status remains to be elucidated, and the genetic sequence of this microorganism appears to be the key knowledge gap remaining to be filled. Our comprehensive review of comparative heat resistance data gathered for PA 3679 and proteolytic strains of C. botulinum over the past 100 years supports the practice of using PA 3679 as a (typically fail-safe) thermal processing surrogate for proteolytic C. botulinum.
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Friné, Velázquez-Contreras, Acevedo-Parra Hector, Nuño-Donlucas Sergio Manuel, Núñez-Delicado Estrella, and Gabaldón José Antonio. "Development and Characterization of a Biodegradable PLA Food Packaging Hold Monoterpene–Cyclodextrin Complexes against Alternaria alternata." Polymers 11, no. 10 (October 21, 2019): 1720. http://dx.doi.org/10.3390/polym11101720.
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The fungi of the genus Alternaria are among the main pathogens causing post-harvest diseases and significant economic losses. The consumption of Alternaria contaminated foods may be a major risk to human health, as many Alternaria species produce several toxic mycotoxins and secondary metabolites. To protect consumer health and extend the shelf life of food products, the development of new ways of packaging is of outmost importance. The aim of this work was to investigate the antifungal capacity of a biodegradable poly(lactic acid) (PLA) package filled with thymol or carvacrol complexed in β-cyclodextrins (β-CDs) by the solubility method. Once solid complexes were obtained by spray drying, varying proportions (0.0%, 1.5%, 2.5%, and 5.0 wt%) of β-CD–thymol or β-CD–carvacrol were mixed with PLA for packaging development by injection process. The formation of stable complexes between β-CDs and carvacrol or thymol molecules was assessed by Fourier-transform infrared spectroscopy (FTIR). Mechanical, structural, and thermal characterization of the developed packaging was also carried out. The polymer surface showed a decrease in the number of cuts and folds as the amount of encapsulation increased, thereby reducing the stiffness of the packaging. In addition, thermogravimetric analysis (TGA) revealed a slight decrease in the temperature of degradation of PLA package as the concentration of the complexes increased, with β-CD–carvacrol or β-CDs–thymol complexes acting as plasticisers that lowered the intermolecular forces of the polymer chains, thereby improving the breaking point. Packages containing 2.5% and 5% β-CD–carvacrol, or 5% β-CD–thymol showed Alternaria alternata inhibition after 10 days of incubation revealing their potential uses in agrofood industry.
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John, Brianna, Sean O. Etsitty, Alex Greenfeld, Robert Alsburg, Malyssa Egge, Sharon Sandman, Carmen George, et al. "Navajo Nation Stores Show Resilience During COVID-19 Pandemic." Health Promotion Practice 23, no. 1_suppl (November 2022): 86S—95S. http://dx.doi.org/10.1177/15248399221118393.
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On April 8, 2020, the Navajo Nation issued an administrative order limiting business operations. Facing high coronavirus disease 2019 (COVID-19) rates and limited food infrastructure, a survey was conducted among Navajo Nation store managers to assess: (1) COVID-19 adaptations; (2) challenges; (3) changes in customer volume and purchasing; and (4) suggestions for additional support. Purposive sampling identified 29 stores in Navajo communities. Representatives from 20 stores (19 store managers/owners, 1 other; 7 grocery, and 13 convenience/other stores) were interviewed by phone or in-person to reach saturation (new information threshold < 5%). Responses were coded using frequencies and inductive thematic analysis. All 20 stores implemented COVID-19 guidelines (Centers for Disease Control and Prevention [CDC]/Navajo Nation) and most received orientation/support from local chapters, community organizations, or health centers. Stores implemented staff policies (50%, handwashing, vaccinations, protective personal equipment (PPE), sick leave, temperature checks), environmental changes (50%, hand sanitizer, checkout dividers), customer protocols (40%, limit customers, mask requirements, closed restrooms), and deep cleaning (40%). Most stores (65%) reported challenges including stress/anxiety, changing guidelines, supply chain and customer compliance; 30% reported infection or loss of staff. Weekday customer volume was slightly higher vs. pre-COVID, but weekend lower. Stores reported consistent or more healthy food purchases (50%), more nonfood essentials (20%), or shelf-stable foods (10%). Desired support included further orientation (30%), leadership support (20%), overtime/time to learn guidelines (20%), and signage/handouts (15%). Despite a high COVID-19 burden and limited food store infrastructure, Navajo Nation stores adapted by implementing staff, environmental and customer policies. Local support, staffing, and small store offerings were key factors in healthy food access.
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Adib, Shumaila, and A. V. Vasundhara. "Sensory Quality and Calcium and Iron contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)." Indian Journal of Nutrition and Dietetics 55, no. 4 (October 9, 2018): 478. http://dx.doi.org/10.21048/ijnd.2018.55.4.21055.
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Buckwheat is a gluten-free valuable raw material to be used for the production of functional foods. Taking into consideration its nutritive value and potential benefits to human health, an attempt was made to explore the potentialities of buckwheat by incorporating into 9 products which are categorized according to their susceptibility of spoilage. Under perishable category, Fruit Custard (FC) was more accepted than Vegetable Upma (VU) and Laddu (L), under semi perishable category, Sweet Mathri (SM) was more accepted than Methi Thepla (MT) and Vegetable Paratha (VP) (P≤0.05) and under non perishable category, Crunchy Masala Puri (CMP) was more accepted than Moong Dal Crispies (MDC) and Khakhra (K) which are (P≤0.05) on par with basic. Shelf-life studies of sensory qualities of non perishable products (CMP, K and MDC) revealed that there was no significant difference in the sensory attributes and the products was stable for 3 weeks (21 days) indicating the presence of polyphenols which also has anti-microbial properties responsible for its long shelf life. Nutrient analysis indicated that iron was more in variations of semi perishable (SM-8.0mg) followed by perishable (L-4.3mg) and non perishable products (K-4.0mg)/100 grams, Calcium was analyzed to be more in variations of non perishable (MDC-206.6mg) followed by perishable (L-200.4mg) and semi perishable products (SM-181.6mg)/100 grams. The study thus revealed that the consumption of 50-60 grams of these developed products can meet 1/5th to 1/8th of the days recommended allowance of iron and calcium (19mg and 600mg respectively) for an adolescence Indian girl (10-12 years).
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Gupta, Priyanka, and Achyut Adhikari. "Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities." Foods 11, no. 12 (June 15, 2022): 1760. http://dx.doi.org/10.3390/foods11121760.
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Listeria monocytogenes is a serious public health hazard responsible for the foodborne illness listeriosis. L. monocytogenes is ubiquitous in nature and can become established in food production facilities, resulting in the contamination of a variety of food products, especially ready-to-eat foods. Effective and risk-based environmental monitoring programs and control strategies are essential to eliminate L. monocytogenes in food production environments. Key elements of the environmental monitoring program include (i) identifying the sources and prevalence of L. monocytogenes in the production environment, (ii) verifying the effectiveness of control measures to eliminate L. monocytogenes, and (iii) identifying the areas and activities to improve control. The design and implementation of the environmental monitoring program are complex, and several different approaches have emerged for sampling and detecting Listeria monocytogenes in food facilities. Traditional detection methods involve culture methods, followed by confirmation methods based on phenotypic, biochemical, and immunological characterization. These methods are laborious and time-consuming as they require at least 2 to 3 days to obtain results. Consequently, several novel detection approaches are gaining importance due to their rapidness, sensitivity, specificity, and high throughput. This paper comprehensively reviews environmental monitoring programs and novel approaches for detection based on molecular methods, immunological methods, biosensors, spectroscopic methods, microfluidic systems, and phage-based methods. Consumers have now become more interested in buying food products that are minimally processed, free of additives, shelf-stable, and have a better nutritional and sensory value. As a result, several novel control strategies have received much attention for their less adverse impact on the organoleptic properties of food and improved consumer acceptability. This paper reviews recent developments in control strategies by categorizing them into thermal, non-thermal, biocontrol, natural, and chemical methods, emphasizing the hurdle concept that involves a combination of different strategies to show synergistic impact to control L. monocytogenes in food production environments.
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Petkova, Zhana, Ginka Antova, Maria Angelova-Romova, Ilinka Todorova, Magdalena Stoyanova, and Albena Stoyanova. "Lupinus angustifolius L. cultivar “Boregine” from South of Bulgaria: a source of nutrients and natural biologically active components." OCL 29 (2022): 10. http://dx.doi.org/10.1051/ocl/2022003.
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Nowadays, the requirements of new sources of natural food components are constantly expanding worldwide. On one hand, the constituents derived from the common agriculture plants satisfy the needs of the body to function properly. On the other hand, the price of producing ordinary foods is gradually increasing. For that reason, it is necessary to find a cheaper alternative industrial crops, such as a specific variety of lupin (Lupinus angustifolius L. cultivar “Boregine”). The chemical and lipid composition of lupin seeds as well as the physicochemical characteristics of the oil were examined. The seeds are rich in proteins and carbohydrates, mainly starch, but have low oil content. Sucrose was the main soluble sugar and the major amino acids were phenylalanine, arginine, tyrosine and serine. Linoleic and oleic acids were predominate in the oil; β-sitosterol and γ-tocopherol were the main components in the sterol and tocopherol fractions, respectively. Phosphatidylinositol and phosphatidylcholine represented more than 50% of all phospholipids and oleic acid was in the highest amount in all phospholipid classes. All physicochemical characteristics of lupin seed oil were in agreement with the requirements for edible oils and its oxidative stability at 100 °C and an air flow rate of 20 L/h was extremely high (more than 100 h). Lupin seeds have high nutritional value and their oil depicts to be stable, which makes them a possible source of high quality lipids with long shelf life.
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STEWART, CYNTHIA M., MARTIN B. COLE, J. DAVID LEGAN, LOUISE SLADE, MARK H. VANDEVEN, and DONALD W. SCHAFFNER. "Modeling the Growth Boundary of Staphylococcus aureus for Risk Assessment Purposes." Journal of Food Protection 64, no. 1 (January 1, 2001): 51–57. http://dx.doi.org/10.4315/0362-028x-64.1.51.
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Knowing the precise boundary for growth of Staphylococcus aureus is critical for food safety risk assessment, especially in the formulation of safe, shelf-stable foods with intermediate relative humidity (RH) values. To date, most studies and resulting models have led to the presumption that S. aureus is osmotolerant. However, most studies and resulting models have focused on growth kinetics using NaCl as the humectant. In this study, glycerol was used to investigate the effects of a glass-forming nonionic humectant to avoid specific metabolic aspects of membrane ion transport. The experiments were designed to produce a growth boundary model as a tool for risk assessment. The statistical effects and interactions of RH (84 to 95% adjusted by glycerol), initial pH (4.5 to 7.0 adjusted by HCl), and potassium sorbate (0, 500, or 1,000 ppm) or calcium propionate (0, 500, or 1,000 ppm) on the aerobic growth of a five-strain S. aureus cocktail in brain heart infusion broth were explored. Inoculated broths were distributed into microtiter plates and incubated at 37°C over appropriate saturated salt slurries to maintain RH. Growth was monitored by turbidity during a 24-week period. Toxin production was explored by enterotoxin assay. The 1,280 generated data points were analyzed by SAS LIFEREG procedures, which showed all studied parameters significantly affected the growth responses of S. aureus with interactions between RH and pH. The resulting growth/no growth boundary is presented.
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Östbring, Karolina, Ingegerd Sjöholm, Marilyn Rayner, and Charlotte Erlanson-Albertsson. "Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods." Foods 9, no. 5 (May 22, 2020): 669. http://dx.doi.org/10.3390/foods9050669.
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Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders’ characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.
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Matiacevich, Silvia, Natalia Riquelme, and María Lidia Herrera. "Conditions to Prolonged Release of Microencapsulated Carvacrol on Alginate Films as Affected by Emulsifier Type and PH." International Journal of Polymer Science 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/173193.
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Alginate from algal biomass is used as edible film and the incorporation of antimicrobial agents improves its performance to increase the shelf-life of fresh foods. However, environmental conditions and intrinsic properties of films influence their release. The aim of this study was to investigate the effect of the concentration and type of encapsulating agent and pH of emulsions on the physical and antimicrobial properties of alginate-carvacrol films. Films containing alginate, carvacrol as antimicrobial agent, and Tween 20 or trehalose (0.25 and 0.75% w/w) as encapsulating agents were obtained from suspensions at pH 4 and pH 8. Physical characterization of emulsions and films and antimicrobial properties (E. coliandB. cinerea) was evaluated. Results showed that droplets size depended on trehalose concentration, but emulsion stability depended on pH and type of encapsulating agent, being more stable samples with trehalose at pH 4. Although films with Tween 20 presented the highest opacity, they showed the best antimicrobial properties at initial time; however, during storage time, they lost their activity before samples with trehalose and relative humidity (RH) was the principal factor to influence their release. Therefore, sample formulated with 0.25% trehalose at pH 4 and stored at 75% RH had the best potential as edible film for fresh fruits.
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Figueroa-Lopez, Kelly J., António A. Vicente, Maria A. M. Reis, Sergio Torres-Giner, and Jose M. Lagaron. "Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers." Nanomaterials 9, no. 2 (January 23, 2019): 144. http://dx.doi.org/10.3390/nano9020144.
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In this research, the antibacterial and antioxidant properties of oregano essential oil (OEO), rosemary extract (RE), and green tea extract (GTE) were evaluated. These active substances were encapsulated into ultrathin fibers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from fruit waste using solution electrospinning, and the resultant electrospun mats were annealed to produce continuous films. The incorporation of the active substances resulted in PHBV films with a relatively high contact transparency, but it also induced a slightly yellow appearance and increased the films opacity. Whereas OEO significantly reduced the onset of thermal degradation of PHBV, both the RE and GTE-containing PHBV films showed a thermal stability profile that was similar to the neat PHBV film. In any case, all the active PHBV films were stable up to approximately 200 °C. The incorporation of the active substances also resulted in a significant decrease in hydrophobicity. The antimicrobial and antioxidant activity of the films were finally evaluated in both open and closed systems for up to 15 days in order to anticipate the real packaging conditions. The results showed that the electrospun OEO-containing PHBV films presented the highest antimicrobial activity against two strains of food-borne bacteria, as well as the most significant antioxidant performance, ascribed to the films high content in carvacrol and thymol. Therefore, the PHBV films developed in this study presented high antimicrobial and antioxidant properties, and they can be applied as active layers to prolong the shelf life of the foods in biopackaging applications.
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YAMAMOTO, SHERYL A., and LINDA J. HARRIS. "Phosphate Buffer Increases Recovery of Escherichia coli O157:H7 from Frozen Apple Juice." Journal of Food Protection 64, no. 9 (September 1, 2001): 1315–19. http://dx.doi.org/10.4315/0362-028x-64.9.1315.
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It is common practice to dilute food products in 0.1% peptone before microbiological analysis. However, this diluent may not be appropriate for detection of injured organisms present in acidic foods. Shelf-stable unclarified apple juice (pH 3.6) was inoculated with approximately 1 × 107 CFU/ml of Escherichia coli O157:H7 and held at 23 ± 2°C (control) or frozen to −20 ± 2°C for 24 h to induce injury before sampling. Unfrozen or frozen and thawed juice was diluted 1:1 or 1:10 in 0.1% (wt/vol) peptone (pH 6.1) or 0.1 M phosphate buffer (pH 7.2). Juice samples were plated onto tryptic soy agar with 0.1% (wt/vol) sodium pyruvate (TSAP) to measure survival or onto sorbitol MacConkey agar (SMA) to indicate injury. Counts on TSAP or SMA were the same for control samples held in peptone or phosphate buffer for up to 45 min. However, populations of E. coli in frozen and thawed samples declined rapidly upon dilution in 0.1% peptone. Within 20 min, E. coli underwent a >1-log10 CFU/ml reduction in viability as measured on TSAP and a >2-log10 CFU/ml reduction to below the limit of detection (1.6 or 2.3 log10 CFU/ml) on SMA. In contrast, populations of E. coli in frozen and thawed samples diluted in phosphate buffer did not decrease significantly on TSAP and decreased by <0.6 log CFU/ml on SMA during a 45-min holding period. The acidity of apple juice appears to interfere with the recovery of freeze–thaw-injured E. coli O157:H7 during sampling. Using 0.1 M phosphate buffer (pH 7.2) as a diluent results in superior recovery of these organisms on both selective and nonselective plating media.
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Wang, Yan, Richard de Boer, Norbert Vischer, Pauline van Haastrecht, Peter Setlow, and Stanley Brul. "Visualization of Germination Proteins in Putative Bacillus cereus Germinosomes." International Journal of Molecular Sciences 21, no. 15 (July 22, 2020): 5198. http://dx.doi.org/10.3390/ijms21155198.
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Bacillus cereus can survive in the form of spores for prolonged periods posing a serious problem for the manufacture of safe shelf-stable foods of optimal quality. Our study aims at increasing knowledge of B. cereus spores focusing primarily on germination mechanisms to develop novel milder food preservation strategies. Major features of B. cereus spores are a core with the genetic material encased by multiple protective layers, an important one being the spores′ inner membrane (IM), the location of many important germination proteins. To study mechanisms involved in germination of B. cereus spores, we have examined the organization of germinant receptors (GRs) in spores′ IM. Previous studies have indicated that in spores of B.cereus ATCC 14579 the L-alanine responsive GR, GerR, plays a major role in the germination process. In our study, the location of the GerR GR subunit, GerRB, in spores was examined as a C-terminal SGFP2 fusion protein expressed under the control of the gerR operon′s promoter. Our results showed that: (i) the fluorescence maxima and integrated intensity in spores with plasmid-borne expression of GerRB-SGFP2 were significantly higher than in wild-type spores; (ii) western blot analysis confirmed the expression of the GerRB-SGFP2 fusion protein in spores; and (iii) fluorescence microscopy visualized GerRB-SGFP2 specific bright foci in ~30% of individual dormant spores if only GerRB-SGFP2 was expressed, but, noticeably, in ~85% of spores upon co-expression with GerRA and GerRC. Our data corroborates the notion that co-expression of GR subunits improves their stability. Finally, all spores displayed bright fluorescent foci upon expression of GerD-mScarlet-I under the control of the gerD promoter. We termed all fluorescent foci observed germinosomes, the term used for the IM foci of GRs in Bacillus subtilis spores. Our data are the first evidence for the existence of germinosomes in B. cereus spores.
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Dodevska, Margarita. "Analysis of fibre and sugar content in foodstuffs commonly used by the population in the Republic of Serbia." Glasnik javnog zdravlja 96, no. 4 (2022): 403–15. http://dx.doi.org/10.5937/serbjph2204403d.
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A healthy diet is an important part of a healthy lifestyle, which is considered a prerequisite for good health of both an individual and the population. To be considered healthy, food must first meet certain principles of rational nutrition, i.e., it should ensure the consumption of optimal quantities of macronutrients, micronutrients and biologically active compounds to promote health. According to diet recommendations, 45-60% of all energy consumption should come from carbohydrates. Foods rich in complex carbohydrates (polysaccharides), especially dietary fibres, which have been confirmed to play a role in the prevention of diabetes mellitus type 2, cardiovascular disease and obesity by numerous scientific studies should be the sources of carbohydrates. In this study, enzymatic-gravimetric method (AOAC 985.29) was used to determine total dietary fibre, while sucrose, D-glucose and D-fructose were quantified using an enzymatic-spectrophotometric method. Total fibre and total sugar content were determined in fifty-eight samples (fruits and vegetables, fruit and vegetable products, baked goods, fine bakery wares and snacks, and cocoa-based products). The highest total sugar content was found in dried apricots (53.6 g/100 g) and the lowest in chopped mushrooms (0.2 g/100 g), which also had the lowest total carbohydrate content (2.8 g/100 g). The highest carbohydrate content was observed in shelf-stable sweet pastries (68.5 g/100 g), while the highest percentage of the recommended daily allowance per serving for dietary fibre was found in raspberries (40.0%) and in boiled legumes (26.7-36.4%). Relevant data for dietary fibre and sugar is of interest as it is important for maintaining good health and preventing certain diseases, and for formulating diet recommendations for both the population at risk and the general population.