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Feng M, Zhang M, Adhikari B, Chang L. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review. Food Chem 2024; 448:139077. [PMID: 38518445 DOI: 10.1016/j.foodchem.2024.139077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 03/24/2024]
Abstract
Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value, there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound, microwave, infrared, ultraviolet, ionizing radiation, pulse electric field, high hydrostatic pressure, and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action, influencing factors, and status on application of each physical energy field are critically evaluated. In addition, the advantages and disadvantages of each of these energy fields are evaluated, and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm.
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Affiliation(s)
- Min Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Lu Chang
- Shandong Huamei Biology Science & Technology Co, Pingyin, China
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2
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Abouzayed FI, Fathy RM, Hussien SG, El-Sayyad GS, Abouel-Enein SA. Synthesis, theoretical studies, antibacterial, and antibiofilm activities of novel azo-azomethine chelates against the pathogenic bacterium Proteus mirabilis. Biometals 2024:10.1007/s10534-024-00608-y. [PMID: 38811521 DOI: 10.1007/s10534-024-00608-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Accepted: 05/08/2024] [Indexed: 05/31/2024]
Abstract
2-((1-(4-((2,4,6-trioxohexahydropyrimidin-5-yl)diazenyl) phenyl) ethylidene) amino) benzoic acid (H3L), and its V(IV), Co(II), Ni(II), Cu(II), Pd(II) and Ag(I) chelates were synthesized. They were defined using multiple spectral and analytical techniques. With the exception of Ag(I) chelate, all chelates possessed non-electrolytic character. Square pyramidal shape was proposed for V(IV) chelate and Square planar for the other chelates. The analysis of functional group bands of H3L and its coordination compounds alludes that H3L chelated as neutral tetradentate via nitrogen atoms of azo and azomethine groups, oxygen atom of carbonyl of barbituric acid and OH of the carboxylic group. TG/DTG predicted the thermal behaviors of all compounds. The antibacterial activity of H3L and its coordination compounds was conducted against Proteus mirabilis at concentrations of 250, 500, and 1000 µg/mL. Ag(I) at 1000 µg/mL, showed the most inhibiting potency against P. mirabilis and registered zone of inhibition of 28.33 ± 0.84 mm and highest biofilm inhibition of 70.31%. At 50 Gy of gamma irradiation, the reducing effect of Ag(I) chelate was improved. The protein interruption of P. mirabilis was greatly interrupted by increasing the concentration of the chaletes. Also, Ag(I) showed the highest cytotoxicity with IC50 value of 11.5 µg/ mL. The novelty of this study is the synthesis of a new azo-Schiff base and this is almost the first publication of the effect of azo-Schiff ligands against that bacterial strain P. mirabilis.
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Affiliation(s)
- Fatma I Abouzayed
- Chemistry Department, Faculty of Science, Menoufia University, Shebeen El-Kom, Egypt
| | - Rasha Mohammad Fathy
- Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority, Cairo, Egypt.
| | - Shimaa G Hussien
- Chemistry Department, Faculty of Science, Menoufia University, Shebeen El-Kom, Egypt
| | - Gharieb S El-Sayyad
- Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority, Cairo, Egypt
| | - Saeyda A Abouel-Enein
- Chemistry Department, Faculty of Science, Menoufia University, Shebeen El-Kom, Egypt.
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3
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Liu S, Yan J, Xu B, Huang X, Qin H, Zhao J, Xia C, Yan S, Liu G. Fates and models for exposure pathways of pyrethroid pesticide residues: A review. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 277:116342. [PMID: 38657457 DOI: 10.1016/j.ecoenv.2024.116342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 04/04/2024] [Accepted: 04/15/2024] [Indexed: 04/26/2024]
Abstract
Pyrethroids (PYs) are widely applied pesticides whose residues pose potential health risks. This review describes current knowledge on PY chemical properties, usage patterns, environmental and food contamination, and human exposure models. It evaluates life cycle assessment (LCA), chemical alternatives assessment (CAA), and high-throughput screening (HTS) as tools for pesticide policy. Despite efforts to mitigate PY presence, their pervasive residues in the environment and food persist. And the highest concentrations ranged from 54,360 to 80,500 ng/L in water samples from agricultural fields. Food processing techniques variably reduce PY levels, yet no method guarantees complete elimination. This review provides insights into the fates and exposure pathways of PY residues in agriculture and food, and highlights the necessity for improved PY management and alternative practices to safeguard health and environment.
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Affiliation(s)
- Shan Liu
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal University), Ministry of Education, Chengdu, Sichuan 610101, PR China; College of Life Science, Sichuan Normal University, Chengdu, Sichuan 610101, PR China
| | - Jisha Yan
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal University), Ministry of Education, Chengdu, Sichuan 610101, PR China; College of Life Science, Sichuan Normal University, Chengdu, Sichuan 610101, PR China
| | - Bowen Xu
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal University), Ministry of Education, Chengdu, Sichuan 610101, PR China; College of Life Science, Sichuan Normal University, Chengdu, Sichuan 610101, PR China
| | - Xinyi Huang
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal University), Ministry of Education, Chengdu, Sichuan 610101, PR China; College of Life Science, Sichuan Normal University, Chengdu, Sichuan 610101, PR China
| | - Haixiong Qin
- College of Life Science, Sichuan Normal University, Chengdu, Sichuan 610101, PR China
| | - Jiayuan Zhao
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal University), Ministry of Education, Chengdu, Sichuan 610101, PR China; College of Life Science, Sichuan Normal University, Chengdu, Sichuan 610101, PR China.
| | - Chen Xia
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Science, Chengdu, Sichuan 610066, PR China
| | - Shen Yan
- Staff Development Institute of China National Tobacco Corporation, Zhengzhou, Henan 450000, PR China
| | - Gang Liu
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal University), Ministry of Education, Chengdu, Sichuan 610101, PR China; College of Life Science, Sichuan Normal University, Chengdu, Sichuan 610101, PR China.
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4
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Bakshi S, Paswan VK, Yadav SP, Bhinchhar BK, Kharkwal S, Rose H, Kanetkar P, Kumar V, Al-Zamani ZAS, Bunkar DS. A comprehensive review on infant formula: nutritional and functional constituents, recent trends in processing and its impact on infants' gut microbiota. Front Nutr 2023; 10:1194679. [PMID: 37415910 PMCID: PMC10320619 DOI: 10.3389/fnut.2023.1194679] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 05/30/2023] [Indexed: 07/08/2023] Open
Abstract
Human milk is considered the most valuable form of nutrition for infants for their growth, development and function. So far, there are still some cases where feeding human milk is not feasible. As a result, the market for infant formula is widely increasing, and formula feeding become an alternative or substitute for breastfeeding. The nutritional value of the formula can be improved by adding functional bioactive compounds like probiotics, prebiotics, human milk oligosaccharides, vitamins, minerals, taurine, inositol, osteopontin, lactoferrin, gangliosides, carnitine etc. For processing of infant formula, diverse thermal and non-thermal technologies have been employed. Infant formula can be either in powdered form, which requires reconstitution with water or in ready-to-feed liquid form, among which powder form is readily available, shelf-stable and vastly marketed. Infants' gut microbiota is a complex ecosystem and the nutrient composition of infant formula is recognized to have a lasting effect on it. Likewise, the gut microbiota establishment closely parallels with host immune development and growth. Therefore, it must be contemplated as an important factor for consideration while developing formulas. In this review, we have focused on the formulation and manufacturing of safe and nutritious infant formula equivalent to human milk or aligning with the infant's needs and its ultimate impact on infants' gut microbiota.
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Affiliation(s)
- Shiva Bakshi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Vinod Kumar Paswan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Satya Prakash Yadav
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Basant Kumar Bhinchhar
- Department of Livestock Production Management, Sri Karan Narendra Agriculture University, Jobner, India
| | - Sheela Kharkwal
- Department of Agriculture Economics, Sri Karan Narendra Agriculture University, Jobner, India
| | - Hency Rose
- Division of Dairy Technology, ICAR—National Dairy Research Institute, Karnal, India
| | - Prajasattak Kanetkar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Vishal Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Zakarya Ali Saleh Al-Zamani
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
- Department of Food Technology and Science, Faculty of Agriculture and Veterinary Medicine, Ibb University, Ibb, Yemen
| | - Durga Shankar Bunkar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
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Zianni R, Mentana A, Tomaiuolo M, Campaniello M, Iammarino M, Centonze D, Palermo C. Volatolomic approach by HS-SPME/GC-MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese. Food Chem 2023; 423:136239. [PMID: 37182488 DOI: 10.1016/j.foodchem.2023.136239] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 03/23/2023] [Accepted: 04/24/2023] [Indexed: 05/16/2023]
Abstract
In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to optimise the HS-SPME analysis of volatile organic compounds (VOCs). The optimised HS-SPME conditions, in terms of sample amount (5.0 g), extraction temperature (50 °C) and extraction time (75 min), were used to analyse non-irradiated and irradiated samples at three dose levels, 1.0, 2.0, 3.0 kGy. Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) were applied to explore the variation of volatile profile with respect to the X-ray irradiation treatment. Both methods highlighted a high discriminant capability with excellent values of accuracy, specificity and sensitivity, demonstrating the effectiveness of the volatolomic approach to evaluate the variations induced by the treatment and allowing to select a total of 35 VOCs as potential irradiation markers.
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Affiliation(s)
- Rosalia Zianni
- Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli, 25, 71122 Foggia, Italy.
| | - Annalisa Mentana
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Michele Tomaiuolo
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Maria Campaniello
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Marco Iammarino
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Diego Centonze
- Università di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli, 25, 71122 Foggia, Italy.
| | - Carmen Palermo
- Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli, 25, 71122 Foggia, Italy.
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6
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Thakur M, Kumar P, Rajput D, Yadav V, Dhaka N, Shukla R, Kumar Dubey K. Genome-guided approaches and evaluation of the strategies to influence bioprocessing assisted morphological engineering of Streptomyces cell factories. BIORESOURCE TECHNOLOGY 2023; 376:128836. [PMID: 36898554 DOI: 10.1016/j.biortech.2023.128836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/02/2023] [Accepted: 03/04/2023] [Indexed: 06/18/2023]
Abstract
Streptomyces genera serve as adaptable cell factories for secondary metabolites with various and distinctive chemical structures that are relevant to the pharmaceutical industry. Streptomyces' complex life cycle necessitated a variety of tactics to enhance metabolite production. Identification of metabolic pathways, secondary metabolite clusters, and their controls have all been accomplished using genomic methods. Besides this, bioprocess parameters were also optimized for the regulation of morphology. Kinase families were identified as key checkpoints in the metabolic manipulation (DivIVA, Scy, FilP, matAB, and AfsK) and morphology engineering of Streptomyces. This review illustrates the role of different physiological variables during fermentation in the bioeconomy coupled with genome-based molecular characterization of biomolecules responsible for secondary metabolite production at different developmental stages of the Streptomyces life cycle.
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Affiliation(s)
- Mony Thakur
- Department of Microbiology, Central University of Haryana, Mahendergarh 123031, India
| | - Punit Kumar
- Department of Morphology and Physiology, Karaganda Medical University, Karaganda 100008 Kazakhstan
| | - Deepanshi Rajput
- Bioprocess Engineering Laboratory, School of Biotechnology, Jawaharlal Nehru University, New Delhi 110067, India
| | - Vinod Yadav
- Department of Microbiology, Central University of Haryana, Mahendergarh 123031, India
| | - Namrata Dhaka
- Department of Biotechnology, Central University of Haryana, Mahendergarh 123031, India
| | - Rishikesh Shukla
- Department of Biotechnology, Institute of Applied Sciences and Humanities, GLA University, Mathura- 281406, U.P., India
| | - Kashyap Kumar Dubey
- Bioprocess Engineering Laboratory, School of Biotechnology, Jawaharlal Nehru University, New Delhi 110067, India.
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7
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Indiarto R, Irawan AN, Subroto E. Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety. Foods 2023; 12:foods12091845. [PMID: 37174383 PMCID: PMC10178114 DOI: 10.3390/foods12091845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.
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Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Arif Nanda Irawan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
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Munir MT, Mtimet N, Guillier L, Meurens F, Fravalo P, Federighi M, Kooh P. Physical Treatments to Control Clostridium botulinum Hazards in Food. Foods 2023; 12:foods12081580. [PMID: 37107375 PMCID: PMC10137509 DOI: 10.3390/foods12081580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 03/30/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of C. botulinum type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (<2 kGy) and medium (3-5 kGy)-dose ionizing irradiations are effective for a log reduction of vegetative cells and spores, respectively; however, very high doses (>10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to C. botulinum is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against C. botulinum. Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control C. botulinum hazards.
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Affiliation(s)
- Muhammad Tanveer Munir
- EnvA, Unit of Hygiene, Quality and Food Safety, 94700 Maisons-Alfort, France
- Anses, Laboratory of Food Safety, 94700 Maisons-Alfort, France
| | - Narjes Mtimet
- EnvA, Unit of Hygiene, Quality and Food Safety, 94700 Maisons-Alfort, France
- Anses, Laboratory of Food Safety, 94700 Maisons-Alfort, France
| | | | - François Meurens
- INRAE, Oniris, BIOEPAR, 44307 Nantes, France
- Swine and Poultry Infectious Diseases Research Center, Faculty of Veterinary Medicine, University of Montreal, St-Hyacinthe, QC J2S 2M2, Canada
| | - Phillipe Fravalo
- Chaire Agroalimentaire du Cnam, Conservatoire des Arts et Métiers, EPN7, 22440 Ploufragan, France
| | - Michel Federighi
- EnvA, Unit of Hygiene, Quality and Food Safety, 94700 Maisons-Alfort, France
- Anses, Laboratory of Food Safety, 94700 Maisons-Alfort, France
| | - Pauline Kooh
- Anses, Unit UERALIM, 94700 Maisons-Alfort, France
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Bai X, Chen T, Liu X, Liu Z, Ma R, Su R, Li X, Lü X, Xia X, Shi C. Antibacterial Activity and Possible Mechanism of Litsea cubeba Essential Oil Against Shigella sonnei and Its Application in Lettuce. Foodborne Pathog Dis 2023; 20:138-148. [PMID: 37010405 DOI: 10.1089/fpd.2022.0084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023] Open
Abstract
Shigella sonnei, the causative agents of bacillary dysentery, remains a significant threat to public health. Litsea cubeba essential oil (LC-EO), one of the natural essential oils, exhibited promising biological activities. In this study, the antibacterial effects and possible mechanisms of LC-EO on S. sonnei and its application in lettuce medium were investigated. The minimum inhibitory concentration (MIC) of LC-EO against S. sonnei ATCC 25931 and CMCC 51592 was 4 and 6 μL/mL, respectively. The LC-EO could inhibit the growth of S. sonnei, and decreased S. sonnei to undetectable levels with 4 μL/mL for 1 h in Luria-Bertani broth. The antibacterial mechanism indicated that after the treatment of LC-EO, the production of reactive oxygen species and the activity of superoxide dismutase were significantly elevated in S. sonnei cells, and eventually led to the lipid oxidation product, the malondialdehyde content that significantly increased. Moreover, LC-EO at 2 MIC could destroy 96.51% of bacterial cell membrane integrity, and made S. sonnei cells to appear wrinkled with a rough surface, so that the intracellular adenosine triphosphate leakage was about 0.352-0.030 μmol/L. Finally, the results of application evaluation indicated that the addition of LC-EO at 4 μL/mL in lettuce leaves and 6 μL/mL in lettuce juice could decrease the number of S. sonnei to undetectable levels without remarkable influence on the lettuce leaf sensory quality. In summary, LC-EO exerted strong antibacterial activity and has the potential to control S. sonnei in food industry.
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Affiliation(s)
- Xiangyang Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Tianxiao Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaoxiao Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhijie Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Run Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xuejiao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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10
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Antifungal activity and mechanism of electron beam irradiation against Rhizopus oryzae. J Food Prot 2023; 86:100070. [PMID: 36989859 DOI: 10.1016/j.jfp.2023.100070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 01/18/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Electron beam irradiation is a physical fungicidal technique that has emerged as a potential application in China. However, its antifungal activity and mechanism against Rhizopus oryzae have not been reported. Thus, this study aimed to investigate the antifungal activity and mechanism of electron beam irradiation of R. oryzae. The antifungal activity analysis showed that the D10 value and complete elimination dose of R. oryzae irradiated by electron beam were 1.73 kGy and 8.08 kGy, respectively. Electron beam irradiation has a strong inhibitory effect on the filamentous biomass of R. oryzae. To reveal the antifungal mechanism of electron beam against R. oryzae, this study analyzed the dynamic changes in the cell wall, cell membrane, and oxidative stress induced by different irradiation doses. The results showed that electron beam irradiation destroyed the cell wall structure of R. oryzae, increasing chitinase activity and decreasing chitin content. Cell membrane integrity is disrupted, increasing relative conductivity, decreasing pH values, and decreasing soluble protein content. Electron beam irradiation causes oxidative stress in cells, increasing H2O2 content, decreasing antisuperoxide anion activity, decreasing DPPH free radical scavenging activity, and inhibiting defense enzyme (CAT and SOD) activity. This phenomenon indicates that electron beams can cause structural damage to and metabolic dysfunction of cells and disorders of redox homeostasis, which may be the main cause of growth inhibition and cell death in R. oryzae.
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11
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Wang H, Suo R, Liu X, Wang Y, Sun J, Liu Y, Wang W, Wang J. A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage. Food Chem 2023; 404:134548. [PMID: 36240560 DOI: 10.1016/j.foodchem.2022.134548] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
Abstract
To elucidate the effect of electron beam irradiation (EBI) on the textural quality of Litopenaeus vannamei, the tandem-mass-tag labeled proteomic method was conducted to illustrate the protein changes in shrimp muscle. The results suggested that shrimp irradiated with 5 kGy exhibited optimum textural traits of hardness, springiness, and chewiness. In total, 486 proteins were identified as differentially abundance proteins (DAPs) in multiple comparison groups. Bioinformatics analysis revealed that most of DAPs participated in cellular process, binding, and catalytic. etc. Various signaling pathways, such as RNA transport and oxidative phosphorylation, were notably enriched by DAPs. The correlation analysis indicated that some DAPs such as Myosin-XVIIIa, projectin, and beta-thymosin 3 were remarkably correlated with the textural properties, which could be proposed as potential biomarkers to assess the irradiation-induced textural variation in shrimp. This study provided an insightful understanding at the protein level to improve the application of EBI to shrimp preservation.
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12
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Li X, Liu C, Liu F, Zhang X, Peng Q, Wu G, Lin J, Zhao Z. Accelerated removal of five pesticide residues in three vegetables with ozone microbubbles. Food Chem 2023; 403:134386. [DOI: 10.1016/j.foodchem.2022.134386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 09/09/2022] [Accepted: 09/20/2022] [Indexed: 10/14/2022]
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13
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LI HL, HUANG JJ, LI MJ, CHEN YN, XIONG GQ, CAI J, ZU XY. Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii). FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.104222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hai-lan LI
- Hubei Academy of Agricultural Sciences, China
| | - Jia-jun HUANG
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | - Mei-jin LI
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | - Ya-nan CHEN
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | | | - Jun CAI
- Hubei University of Technology, China
| | - Xiao-yan ZU
- Hubei Academy of Agricultural Sciences, China
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14
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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15
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Wei Q, Mei J, Xie J. Application of electron beam irradiation as a non-thermal technology in seafood preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Jebri S, Yahya M, Rahmani F, Amri I, Hamdi M, Hmaied F. Inactivation of biohazards in healthcare wastewater by E-Beam and Gamma irradiation: a comparative study. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:75575-75586. [PMID: 35657553 DOI: 10.1007/s11356-022-21159-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
The main objective of this study is to evaluate the effect of irradiation by Gamma rays and Electron Beam (E-Beam) on naturally occurring microorganisms shed in healthcare wastewater issued from multi-specialties hospital. We examined the susceptibility of naturally occurring total indicator bacteriophages towards Gamma rays and E-Beam irradiation to evaluate their appropriateness as viral indicators for healthcare wastewater quality control. Results showed that healthcare wastewater is a rich matrix containing bacteriophages surrogates of pathogenic waterborne viruses (4.5 Log10 PFU/100 mL for SOMCPH and 2.3 Log10 PFU/100 mL for FRNAPH), antibiotic resistant bacteria (Mean concentrations from 2.3 to 5.5 Log10 CFU/100 mL), molds and yeasts (2.7 Log10 CFU/100 mL), and spores of Clostridium perfringens (Mean concentration of 3.3 Log10 CFU/100 mL). After E-Beam irradiation, naturally occurring bacteria in healthcare wastewater showed lower resistance patterns (D10 values ranging between 0.21 ± 0.005 and 0.59 ± 0.005) compared to those obtained after Gamma irradiation (D10 values ranging between 0.25 ± 0.015 and 0.70 ± 0.0001). Spores of Clostridium perfringens were the most resistant assayed microbes either after E-Beam (D10 values of 3.74 ± 0.005) or Gamma irradiation (D10 values of 4.77 ± 0.025) of collected samples. According to inactivation patterns, a dose of 10 kGy was sufficient for a complete inactivation of spores. Bacteriophages isolated from healthcare wastewater showed the same resistance patterns as those previously obtained in urban treated sewage and were inactivated using higher doses than waterborne bacteria (D10 values of SOMCPH 1.46 ± 0.057; D10 values of FRNAPH 1.03 ± 0.057). Their resistance to irradiation treatment in such complex matrix corroborates their use to survey the viral quality of healthcare wastewater before their discharge in the urban sanitation network. D10 value analysis showed that bacteria and bacteriophages inactivation by E-Beam irradiation required lower doses than those required for their inactivation using Gamma rays. According to inactivation patterns, a dose of 7 kGy was sufficient for total inactivation of both pathogenic bacteria and viruses. Thus, E-Beam irradiation seems to be an efficient physical pre-treatment process for healthcare wastewater treatment prior to its discharge in urban sanitation system to ensure compliance with environmental standards and protect public health.
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Affiliation(s)
- Sihem Jebri
- Laboratoire de Biotechnologies Et Techniques Nucléaires, CNSTN, Technopôle de Sidi Thabet, 2020, Sidi Thabet, Tunisia.
| | - Mariem Yahya
- Laboratoire de Biotechnologies Et Techniques Nucléaires, CNSTN, Technopôle de Sidi Thabet, 2020, Sidi Thabet, Tunisia
| | - Faten Rahmani
- Laboratoire de Biotechnologies Et Techniques Nucléaires, CNSTN, Technopôle de Sidi Thabet, 2020, Sidi Thabet, Tunisia
| | - Islem Amri
- Laboratoire de Biotechnologies Et Techniques Nucléaires, CNSTN, Technopôle de Sidi Thabet, 2020, Sidi Thabet, Tunisia
| | - Moktar Hamdi
- Laboratoire Ecologie Et Technologie Microbienne, Institut National Des Sciences Appliquées de Tunis, Tunis Carthage University, BP 676, 1080, Tunis, Tunisia
| | - Fatma Hmaied
- Laboratoire de Biotechnologies Et Techniques Nucléaires, CNSTN, Technopôle de Sidi Thabet, 2020, Sidi Thabet, Tunisia
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17
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Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities. Foods 2022; 11:foods11121760. [PMID: 35741961 PMCID: PMC9222551 DOI: 10.3390/foods11121760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/06/2022] [Accepted: 06/10/2022] [Indexed: 11/20/2022] Open
Abstract
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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18
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Ben Amara A, Mehrez A, Ragoubi C, Romero‐González R, Garrido Frenich A, Landoulsi A, Maatouk I. Fungal mycotoxins reduction by gamma irradiation in naturally contaminated sorghum. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Aya Ben Amara
- Research Unit Risques Iiés aux stress environmentaux: Lutte et prévention Faculty of Sciences of Bizerte University of Carthage Zarzouna Tunisia
| | - Amel Mehrez
- Research Unit Risques Iiés aux stress environmentaux: Lutte et prévention Faculty of Sciences of Bizerte University of Carthage Zarzouna Tunisia
| | - Chayma Ragoubi
- Research Unit Risques Iiés aux stress environmentaux: Lutte et prévention Faculty of Sciences of Bizerte University of Carthage Zarzouna Tunisia
| | - Roberto Romero‐González
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Mediterranean Intensive Agrosystems and Agri‐Food Biotechnology (CIAIMBITAL) Agrifood Campus of International Excellence University of Almería Almería Spain
| | - Antonia Garrido Frenich
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Mediterranean Intensive Agrosystems and Agri‐Food Biotechnology (CIAIMBITAL) Agrifood Campus of International Excellence University of Almería Almería Spain
| | - Ahmed Landoulsi
- Research Unit Risques Iiés aux stress environmentaux: Lutte et prévention Faculty of Sciences of Bizerte University of Carthage Zarzouna Tunisia
| | - Imed Maatouk
- Research Unit Risques Iiés aux stress environmentaux: Lutte et prévention Faculty of Sciences of Bizerte University of Carthage Zarzouna Tunisia
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19
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Olaimat AN, Al-Nabulsi AA, Osaili TM, Al-Holy M, Abu Ghoush M, Alkhalidy H, Jaradat ZW, Ayyash M, Holley RA. Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation. J Food Sci 2022; 87:845-855. [PMID: 35040133 DOI: 10.1111/1750-3841.16036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/13/2021] [Accepted: 12/17/2021] [Indexed: 11/28/2022]
Abstract
Hummus is a popular dip in the Middle East region prepared by mixing the boiled chickpeas with tahini and other ingredients, and because its consumption has increased world-wide some notoriety has developed following an increase in the incidence of hummus-related illness outbreaks and recalls. The objectives of the current research were (i) to study the efficiency of low dose gamma irradiation to inhibit Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in hummus, and (ii) to assess the effect of environmental stresses namely cold, heat, and desiccation on the resistance of these pathogens to gamma irradiation. The samples of hummus were prepared and then individually inoculated with approximately 7.0 log CFU/g of unstressed or cold-, heat-, or desiccated-stressed cocktail cultures of each of E. coli O157:H7, S. enterica, and L. monocytogenes. The inoculated samples were then exposed to gamma irradiation at doses of 0.1 to 0.6 kGy. The numbers of unstressed E. coli O157:H7, S. enterica, and L. monocytogenes were decreased by 0.6-3.9, 0.7-2.9, and 1.0-3.0 log CFU/g, respectively, by irradiation treatment. The resistance of E. coli O157:H7 to gamma irradiation was not affected by desiccation, heat, and cold stresses. However, the pre-exposure of S. enterica and L. monocytogenes cells to these stresses reduced their resistance toward gamma irradiation. PRACTICAL APPLICATION: Gamma irradiation is a non-thermal treatment that can be used in food processing to ensure food safety and quality. The current study proved that low levels (≤0.6 kGy) of gamma irradiation can effectively decrease the risk of unstressed and cold-, heat-, or desiccation-stressed Salmonella enterica, Listeria monocytogenes, or Escherichia coli O157:H7 in hummus.
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Affiliation(s)
- Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan.,Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P.O Box 27272, Sharjah, United Arab Emirates
| | - Murad Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan
| | - Mahmoud Abu Ghoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan.,Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, P.O. Box 64141, Abu Dhabi, United Arab Emirates
| | - Hana Alkhalidy
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Ziad W Jaradat
- Department of Biotechnology and Genetic Engineering, Faculty of Science and Arts, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Mutamed Ayyash
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Richard A Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
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20
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Hamza H, Ben Miloud N, Jemni M, Slei A, M’barak S. Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:192-201. [PMID: 35068563 PMCID: PMC8758808 DOI: 10.1007/s13197-021-05000-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2021] [Accepted: 01/26/2021] [Indexed: 01/03/2023]
Abstract
In the search for domestic natural additives favored by consumers for food flavor and antioxidant enhancement, this work aimed to estimate the influence of the substitution of sucrose by date syrup treated with gamma rays on the physico-chemical properties, antioxidant capacity and organoleptic quality of yogurt. Date syrup was irradiated by two different doses: 1 kGy and 2 kGy and incorporated into yogurt with different sucrose substitution percentages. The obtained results showed that gamma irradiation improved the microbiological quality of the date syrup while retaining its physicochemical quality. In fact, a significant reduction of the microbial charge was observed. The two-irradiation doses were proven not affected the total sugars, proteins, phenols or the syrup antioxidant activity. Besides, water content and color indices were found to decrease. The substitution of sucrose at the rate of 75 and 100% with date syrup irradiated by the dose of 1 kGy enhances the antioxidant activity, phenol, protein and sugar content of the prepared yogurt. Furthermore, yogurt with irradiated date syrup gave good sensory scores. The treated syrup, especially by the dose of 1 kGy, could be a promising technological path. This gamma irradiation guarantees a biological method for preserving the syrup for its use in the engineering of processes applied to the dairy industry. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05000-z.
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Affiliation(s)
- Hammadi Hamza
- Arid and Oases Cropping Laboratory, Arid Area Institute, 4119 Medenine, Tunisia ,Department of Food Process Engineering, Higher Institute of Technological Studies, 4200 Kebilli, Tunisia
| | - Najla Ben Miloud
- Laboratory of Biotechnology and Nuclear Techniques, National Center for Nuclear Sciences and Technology, Technopark Sidi Thabet, 2020 Ariana, Tunisia
| | - Monia Jemni
- Département de Technologie des Dattes, Centre Régional de Recherche en Agriculture Oasienne de Degueche, 2260 Tozeur, Degueche Tunisia
| | - Ala Slei
- Department of Food Process Engineering, Higher Institute of Technological Studies, 4200 Kebilli, Tunisia
| | - Sarra M’barak
- Department of Food Process Engineering, Higher Institute of Technological Studies, 4200 Kebilli, Tunisia
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21
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Balakrishnan N, Yusop SM, Rahman IA, Dauqan E, Abdullah A. Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies ( Capsicum annuum L.): A Review. Foods 2021; 11:91. [PMID: 35010217 PMCID: PMC8750565 DOI: 10.3390/foods11010091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 12/08/2021] [Indexed: 12/23/2022] Open
Abstract
Dried chilli is one of the highly traded spices globally and is well-known for its natural flavour, colour, and unique pungent taste. It is rich in nutrients and has medicinal benefits. During the dehydration and storage process, the proliferation of unwanted microorganisms in dried chilli is unavoidable. Recently, the occurrence of toxigenic fungi and faecal coliforms has been widespread that can cause severe illness and even death. Therefore, sanitation treatment is highly required to decontaminate undesirable microorganisms. Among the common sanitation treatments applied, food irradiation is gaining attention worldwide because of concern for post-harvest loss, foodborne disease, and more stringent regulation in dried chilli trading. Irradiation can successfully preserve dried chilli from pathogenic bacteria with minimal disturbance to critical physical properties, such as pungency and colour. It can also save dried chilli from secondary pollution by storing it into final packing before radiation which helps in distribution to market promptly after treatment. Furthermore, radiation does not leave any chemical residues after the treatment, ensuring the quality and safety of the dried chilli. The efficiency of radiation depends mainly on the initial level of contamination and the persistence of the harmful microorganism. A low irradiation dose is sufficient for dried chili to reduce microbial load to an acceptable level and eliminate pathogens even though a minimum radiation dose of 10 kGy is required for complete sterilization. However, high dosage may affect the colour properties. Gamma radiation, X-ray, and electron beam radiation are the three approved radiation sources for dried chilli in most countries and proven effective for dried chilli preservation. Thus, this review paper highlights the microbial and physical quality properties in gamma radiated dried chillies.
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Affiliation(s)
- Naleene Balakrishnan
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
| | - Irman Abdul Rahman
- Department of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia;
- Nuclear Technology Research Centre, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
| | - Eqbal Dauqan
- Nutrition Department, Medicine Faculty, University of Oslo, 0372 Oslo, Norway;
| | - Aminah Abdullah
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; (N.B.); (A.A.)
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22
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23
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Wang Y, Chen J, Zhang L, Liao W, Tong Z, Liu J, Mao L, Gao Y. Electron beam irradiation inactivation of Bacillus atrophaeus on the PET bottle preform and HDPE bottle caps with different original colonies. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Sheikh N, Babrud RB, Khatamifar F. The effect of gamma irradiation to eliminate fungal contamination on two model colors of Iranian paintings. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Omac B, Moreira RG, Castell‐Perez E. Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of
Salmonella
Typhimurium
ATCC
13311. J Food Saf 2021. [DOI: 10.1111/jfs.12946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Basri Omac
- Department of Food Processing Munzur University Tunceli Turkey
| | - Rosana G. Moreira
- Department of Biological and Agricultural Engineering Texas A&M University College Station Texas USA
| | - Elena Castell‐Perez
- Department of Biological and Agricultural Engineering Texas A&M University College Station Texas USA
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26
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Ernawati, Suryadi H, Mun'im A. Effect of gamma irradiation on the caffeoylquinic acid derivatives content, antioxidant activity, and microbial contamination of Pluchea indica leaves. Heliyon 2021; 7:e07825. [PMID: 34485725 PMCID: PMC8405984 DOI: 10.1016/j.heliyon.2021.e07825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 08/02/2021] [Accepted: 08/16/2021] [Indexed: 11/26/2022] Open
Abstract
Pluchea indica (L.) Less. leaf has a long history of being used as a food and in traditional medicines. Although gamma irradiation is an effective decontamination method, it must be performed appropriately to preserve the bioactive constituents and biological activities of the plant. This study investigated the influence of gamma irradiation on the caffeoylquinic acid derivatives content, antioxidant capacity, and microbial burden of P. indica leaf. Dried P. indica leaf powder was exposed to gamma rays from cobalt-60 at the absorbed doses of 2.5, 5.0, 7.5, and 10 kGy. After a maceration of P. indica leaf with 70% ethanol, the content of six caffeoylquinic acid derivatives (CQAs) in the extract was assayed using high-performance liquid chromatography. The antioxidant capacity of the ethanolic extract was also determined using the DPPH, ABTS, and ferric reducing antioxidant power (FRAP) methods. The total aerobic bacteria and total yeast and mold counts were investigated using the Petrifilm method at 0 and 3 months after irradiation. Doses of 5–10 kGy significantly increased the CQA level (P < 0.05). The antioxidant activity was enhanced significantly at 2.5–10 kGy (P < 0.05). Doses of 2.5–10 kGy also effectively reduced the microbial load (P < 0.05). Among the irradiation doses, 10 kGy showed the best results. Thus, gamma irradiation at 10 kGy is useful in increasing CQA content and antioxidant capacity as well as reducing the microbial load of P. indica leaf.
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Affiliation(s)
- Ernawati
- Graduate Program of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Indonesia, Kampus UI Depok, 16424, West Java, Indonesia.,Directorate of Traditional Medicines, Health Supplements and Cosmetics Registration, Indonesian Food and Drug Authority, Jakarta, 10560, DKI Jakarta, Indonesia
| | - Herman Suryadi
- Department of Microbiology and Pharmaceutical Biotechnology, Faculty of Pharmacy, Universitas Indonesia, Kampus UI Depok, 16424, West Java, Indonesia
| | - Abdul Mun'im
- Department of Pharmacognosy-Phytochemistry, Faculty of Pharmacy, Universitas Indonesia, Kampus UI Depok, 16424, West Java, Indonesia
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27
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Effect of gamma irradiation on cytotoxicity, phenolics content and acute toxicity of Cuscuta chinensis L. extract. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109508] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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28
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Akhila PP, Sunooj KV, Aaliya B, Navaf M, Sudheesh C, Sabu S, Sasidharan A, Mir SA, George J, Mousavi Khaneghah A. Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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29
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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