Foodborne Bacterial, Viral, and Protozoan Pathogens in Field and Market Strawberries and Environment of Strawberry Farms
AbstractField ‐grown strawberries, the environment of strawberry farms and fresh strawberries from marketplaces were examined for bacterial, viral, and protozoan pathogens. The presence of bacteria was determined using culture and real‐time PCR (qPCR), presence of protozoa and viruses using qPCR and reverse t ranscription qPCR, respectively. The highest proportion of positivity was observed forEscherichia coli both in field and purchased strawberries (up to 48.6%). Finding ofCronobacter ranged from 0.6% to 9% both for field and market strawberries. The prevalence of other pathogens (Listeria monocytogenes,Giardia int...
Source: Journal of Food Science - November 23, 2018 Category: Food Science Authors: Radka Dziedzinska,
Petra Vasickova,
Jakub Hrdy,
Michal Slany,
Vladimir Babak,
Monika Moravkova Tags: Food Microbiology & Safety Source Type: research
Baicalin, Baicalein, and Lactobacillus Rhamnosus JB3 Alleviated Helicobacter pylori Infections in Vitro and in Vivo
This study revealed the effects of baicalin, baicalein, and LR ‐JB3 on attenuating the virulence ofH. pylori. The synergistic effect with baicalein and LR ‐JB3 provides the experimental rationale for testing the reliability, safety, and efficacy of this approach in higher animals and perhaps ultimately in humans to eradicateH. pylori infections.Practical ApplicationBaicalin and baicalein exert health promotion and avoidance ofH. pylori infections by interfering withH. pylori growth and virulence.Lactobacillus rhamnosus JB3 was used to reduce the gastric inflammation caused byH. pylori infection. (Source: Journal of Food Science)
Source: Journal of Food Science - November 23, 2018 Category: Food Science Authors: Mu ‐En Chen,
Chiu‐Hsian Su,
Jai‐Sing Yang,
Chi‐Cheng Lu,
Yu‐Chi Hou,
Jin‐Bin Wu,
Yuan‐Man Hsu Tags: Health, Nutrition, & Food Source Type: research
Occurrence of Cronobacter Spp. in Ready ‐to‐Eat Vegetable Products, Frozen Vegetables, and Sprouts Examined Using Cultivation and Real‐Time PCR Methods
This study provided valuable information on the occurrence ofCronobacter spp. in ready ‐to‐eat vegetables using cultivation and qPCR.Cronobacter spp. are emerging opportunistic pathogens that can be present in food of plant origin.Cronobacter spp. were isolated from sprouts, frozen vegetables, and cut green leaves/salads, and the numbers of genome equivalents per gram reached 108 in some samples of sprouts. (Source: Journal of Food Science)
Source: Journal of Food Science - November 23, 2018 Category: Food Science Authors: Monika Moravkova,
Veronika Verbikova,
Veronika Huvarova,
Vladimir Babak,
Hana Cahlikova,
Renata Karpiskova,
Petr Kralik Tags: Food Microbiology & Safety Source Type: research
Discrimination of the Sicilian Prickly Pear (Opuntia Ficus ‐Indica L., CV. Muscaredda) According to the Provenance by Testing Unsupervised and Supervised Chemometrics
AbstractDifferent multivariate techniques were tested in an attempt to build up a statistical model for predicting the origin of prickly pears (Opuntia ficus ‐indica L., cv. Muscaredda) from several localities within the Sicilian region. Specifically, two areas known for producing fruits marked respectively by TAP (traditional agri ‐food product) and PDO (protected designation of origin) brands, and three sites producing non‐branded fruits, were considered. A validated inductively coupled plasma mass spectrometry (ICP‐MS) method allowed to obtain elemental fingerprints of prickly pears, which were subsequently elab...
Source: Journal of Food Science - November 23, 2018 Category: Food Science Authors: Ambrogina Albergamo,
Antonio F. Mottese,
Giuseppe D. Bua,
Francesco Caridi,
Giuseppe Sabatino,
Luna Barrega,
Rosaria Costa,
Giacomo Dugo Tags: New Horizons in Food Research Source Type: research
Presence of Zearalenone in Cereal Grains and Its Exposure Risk Assessment in Indian Population
AbstractZearalenone (ZEA) is a toxic metabolite ofFusarium genera that frequently contaminates cereal grains. India being a tropical country provides suitable conditions for fungal invasion to the cereals. In the absence of any regulatory limits for ZEA in India, the present study was carried out to analyze the contamination levels of ZEA in different cereal samples consumed by Indian population and its exposure assessment through intake. Out of 117 cereal samples comprising of wheat, rice, corn, and oats, 70 (84%) were found to be positive for ZEA contamination, among which 24 (33%) samples exceeded the permissible limits...
Source: Journal of Food Science - November 22, 2018 Category: Food Science Authors: Ankita Rai,
Sumita Dixit,
Sheelendra Pratap Singh,
Naveen Kumar Gautam,
Mukul Das,
Anurag Tripathi Tags: Toxicology & Chemical Food Safety Source Type: research
Tracing of Selected Viral, Bacterial, and Parasitic Agents on Vegetables and Herbs Originating from Farms and Markets
This study provides valuable information on the microbiological quality of raw vegetables and herbs available from Czech markets and farms. Good hygienic practices aimed at reducing the incidence of pathogenic agents on fresh produce should not be neglected. Emphasis should be placed on the control of irrigation water, especially with respect to norovirus contamination. It is appropriate to combine culture methods and qPCR methods for the detection of bacterial agents. (Source: Journal of Food Science)
Source: Journal of Food Science - November 21, 2018 Category: Food Science Authors: Veronika Huvarova,
Petr Kralik,
Petra Vasickova,
Monika Kubankova,
Veronika Verbikova,
Michal Slany,
Vladimir Babak,
Monika Moravkova Tags: Food Microbiology & Safety Source Type: research
Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase ‐Crosslinked Tofu Gel
AbstractThe effects of partial enzymatic hydrolysis of soymilk on the characteristics of transglutaminase (TG) ‐crosslinked tofu gel were studied. SDS‐PAGE showed that the molecular weight of the partially hydrolyzed soybean protein was reduced to that of a digested peptide (less than 43.0 kDa) when papain was added at more than 50 μL/100 mL soymilk. The content of free sulfhydryls, β‐sheets, and random coils in papain‐treated soymilk increased. When TG was added to soy milk after papain treatment and tofu gel was formed, its storage modulus increased from 957.44 to 1241.39 Pa. The gel strength, water‐holdi...
Source: Journal of Food Science - November 21, 2018 Category: Food Science Authors: Chuanyun Li,
Xuefeng Wu,
Dongdong Mu,
Yanyan Zhao,
Shuizhong Luo,
Xiyang Zhong,
Shaotong Jiang,
Xingjiang Li,
Zhi Zheng Tags: Sensory & Food Quality Source Type: research
Reduction of Phytic Acid in Soymilk by Immobilized Phytase System
In this study, three carriers (glass microsphere, cellulose beads and AlgNa/PVA beads) were evaluated as phytase solid carriers for reduction of phytic acid within soymilk. Phytase was covalently immobilized onto or entrapped within carriers for repeated use. Glass microsphere was chosen due to its high catalytic efficiency. Optimal operating condition (pH 6.0, 60 °C) was determined using 4‐Nitrophenyl phosphate disodium salt hexahydrate as an indicator. Operational reusability was confirmed for more than seven batch reactions and the storage stability was capable of sustaining 70% of its catalytic activity for 40 days....
Source: Journal of Food Science - November 21, 2018 Category: Food Science Authors: Kuan I Chen,
Cheng Yen Chiang,
Chih Yuan Ko,
Hui Yu Huang,
Kuan Chen Cheng Tags: Food Chemistry Source Type: research
Changing the Gel ‐Forming Properties of Myofibrillar Protein by Using a Gentle Broken Method
AbstractChopping and stirring methods were used to prepare surimi gels in a way that preserved their inherent characteristics while maintaining or improving their textural properties and microstructures. In samples with the same ‐salt levels, the stirring process led to a higher gel strength than the chopping process (P < 0.05), improved the gels’ water holding capacity (WHC) and viscosity, and slightly decreased the amount of salt‐soluble protein. Low‐field nuclear magnetic resonance showed that the stirring method improved the WHC of the product more than the chopping method. Scanning electron microscopy re...
Source: Journal of Food Science - November 21, 2018 Category: Food Science Authors: Lei Wang,
Jiaqi Cheng,
Ruihua Su,
Daming Fan,
Jianlian Huang,
Jianxin Zhao,
Bowen Yan,
Wenguo Zhou,
Wenhai Zhang,
Hao Zhang Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Blueberry Pectin Extraction Methods Influence Physico ‐Chemical Properties
This study can be used by food or product developers who are interested in pectin from blueberries or other berry products. (Source: Journal of Food Science)
Source: Journal of Food Science - November 21, 2018 Category: Food Science Authors: Jeewon Koh,
Zhimin Xu,
Louise Wicker Tags: Food Chemistry Source Type: research
Development of A Comprehensive Biological Hazard ‐Proof Packaging Film with Insect‐Repellent, Antibacterial, and Antifungal Activities
AbstractA multifunctional film with insect ‐repellent and antimicrobial activities was developed. Star anise (Illicium verum Hook. f.) oil (SO) proved to be effective in repellingPlodia interpunctella (H übner) (Lepidoptera: Pyralidae) larvae and was selected as an insect‐repellent agent. Thymol, a compound that demonstrated strong growth inhibition activities against bothStaphylococcus aureus andPenicillium roqueforti, was selected as an antimicrobial agent. Based on the release profile test of SO using various plastic films, polypropylene (30 μm; PP 30) and low‐density polyethylene (20 μm; LDPE 20) were selected...
Source: Journal of Food Science - November 20, 2018 Category: Food Science Authors: Min A Park,
Yoonjee Chang,
Inyoung Choi,
Jaewoo Bai,
Na Ja ‐hyun,
Jaejoon Han Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Information Retrieval in Food Science Research: A Bibliographic Database Analysis
AbstractThe aim of the present research was to ascertain the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase of research in the food sciences. Six commonly recommended databases were compared with respect to overall journal coverage and journal overlap. Databases were also evaluated with respect to coverage of food science ‐based journals and the extent of article coverage therein. A case study approach, focused on bile acid/dietary fiber interactions, was used to illustrate the ramifications of database selection/usage when dealing with specifi...
Source: Journal of Food Science - November 19, 2018 Category: Food Science Authors: Tuba Karaarslan Urhan,
Hannah Gascho Rempel,
Lisbeth Meunier ‐Goddik,
Michael H. Penner Tags: New Horizons in Food Research Source Type: research
Consumers ’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions
AbstractConsumers ’ preference is essential to improve processed food products quality, but small companies sometimes lacks knowledge or tools to develop consumer studies. The aim of the present study was to investigate consumers’ insight to recommend the best drying methodology for pomegranate arils. With the ai m of providing information that industry can correlate to the drivers of liking, descriptive sensory characteristics, and volatile compounds of the samples were determined and related with consumers’ responses. A total of 19 volatiles of dehydrated pomegranate arils were determined using solid‐p hase micro...
Source: Journal of Food Science - November 19, 2018 Category: Food Science Authors: Marina Cano ‐Lamadrid,
Laura Vázquez‐Araújo,
Lucía Sánchez‐Rodríguez,
Aneta Wodyło,
Ángel A. Carbonell‐Barrachina Tags: Sensory & Food Quality Source Type: research
Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis
AbstractInhibition of target digestive enzymes is an accepted strategy to prevent diseases such as obesity and diabetes. Proanthocyanidins (PACs) are known for their ability to bind, inhibit, and precipitate enzymes, which makes them potential bioDrugs with an impact on the digestive process. PAC degree of polymerization (DP) is one of the structural features responsible for their differential inhibitory potency but the explanation for this phenomenon is still unclear. Pecan nut (Carya illinoinensis L.) kernels and nutshells are rich in oligomeric and polymeric PACs. We have used thiolysis and HPLC analyses to propose four...
Source: Journal of Food Science - November 16, 2018 Category: Food Science Authors: Alma A. Vazquez ‐Flores,
Alejandra I. Martinez‐Gonzalez,
Emilio Alvarez‐Parrilla,
Ángel G. Díaz‐Sánchez,
Laura A. la Rosa,
Gustavo A. González‐Aguilar,
Cristóbal N. Aguilar Tags: Concise Reviews & Hypotheses in Food Science Source Type: research
Development of a Gulfweed ‐Based Edible Coating Using High‐Pressure Homogenization and Its Application to Smoked Salmon
AbstractGulfweed ‐based edible materials were developed in forms of food film and coating. Gulfweed suspension was subjected to high‐pressure homogenization (HPH) at 103, 138, and 193 MPa with 1, 2, and 3 passes, and mixed with 14, 30, 50, and 70% (w/w gulfweed) glycerol and 1% (w/w gulfweed) polysorbate 20 to p roduce a film‐forming suspension. The particle size of the suspension decreased with increasing pressure from 103 to 193 MPa and pass number from 1 to 3. The HPH‐treated gulfweed suspension behaved like a pseudo‐plastic non‐Newtonian fluid. High pressure and pass number generally decreased t he suspensi...
Source: Journal of Food Science - November 16, 2018 Category: Food Science Authors: Su Yeon Kim,
Joo Hyun Kang,
Jin Ho Jo,
Sea C. Min Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
