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Wang H, Wang C, Peng Z, Sun H. Feasibility study on early identification of freshness decay of fresh-cut kiwifruit during cold chain storage by Fourier transform-near infrared spectroscopy combined with chemometrics. J Food Sci 2022; 87:3138-3150. [PMID: 35638336 DOI: 10.1111/1750-3841.16197] [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: 12/08/2021] [Revised: 04/20/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
This work mainly aimed to evaluate the feasibility of Fourier transform-near infrared spectroscopy (FT-NIRS) combined with chemometrics in early identification of freshness decay of fresh-cut kiwifruit during simulated cold chain storage, with organoleptic evaluation as a reference. By linear discriminant analysis, the freshness decay could be identified after only 2 days of cold storage, corresponding to freshness level of 3.41 ± 0.27 N (hardness), 0.70 ± 0.05 g/kg (total acid), 8.62 ± 0.06 g/100 g (reducing sugars), 62.04 ± 1.03 mg/100 g (vitamin C) and 2.05 ± 0.11 log10 CFU/g (total plate count). Organoleptic evaluators could not perceive the freshness decay that occurred after 2 days of cold storage. Moreover, the freshness decay could be well quantitatively predicted by partial least squares regression, with low RMSEp (0.18-05.42) and high R2 (0.90-0.96). FT-NIRS appears to be a promising option for early warning of the freshness decay of fresh-cut kiwifruit during cold chain storage, thereby preventing serious spoilage and ensuring fresh fruits for consumers. PRACTICAL APPLICATION: This work is based on the fact that fresh-cut kiwifruit is prone to freshness decay under unstable cold chain conditions, using FT-NIRS combined with chemometrics to identify the freshness decay early and rapidly, to a certain extent, early warn freshness decay and effectively prevent serious spoilage. The technology can be used for food regulatory agencies to monitor the freshness of fresh-cut kiwifruit, and can also be applied for fruit processing enterprises and dealers to ensure the freshness and high quality of fresh-cut kiwifruit.
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Affiliation(s)
- Huxuan Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Cong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Zhonghua Peng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Hongmin Sun
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
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Sourri P, Tassou CC, Nychas GJE, Panagou EZ. Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review. Foods 2022; 11:foods11050747. [PMID: 35267380 PMCID: PMC8909780 DOI: 10.3390/foods11050747] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/22/2022] [Accepted: 03/02/2022] [Indexed: 12/03/2022] Open
Abstract
Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to cause spoilage of commercially pasteurized fruit juices. The flat sour type spoilage, with absence of gas production but presence of chemical spoilage compounds (mostly guaiacol) and the ability of Alicyclobacillus spores to survive after pasteurization and germinate under favorable conditions make them a major concern for the fruit juice industry worldwide. Their special characteristics and presence in the fruit juice industry has resulted in the development of many isolation and identification methods based on cell detection (plating methods, ELISA, flow cytometry), nucleic acid analysis (PCR, RAPD-PCR, ERIC-PCR, DGGE-PCR, RT-PCR, RFLP-PCR, IMS-PCR, qPCR, and 16S rRNA sequencing) and measurement of their metabolites (HPLC, GC, GC-MS, GC-O, GC-SPME, Electronic nose, and FTIR). Early detection is a big challenge that can reduce economic loss in the industry while the development of control methods targeting the inactivation of Alicyclobacillus is of paramount importance as well. This review includes a discussion of the various chemical (oxidants, natural compounds of microbial, animal and plant origin), physical (thermal pasteurization), and non-thermal (High Hydrostatic Pressure, High Pressure Homogenization, ultrasound, microwaves, UV-C light, irradiation, ohmic heating and Pulse Electric Field) treatments to control Alicyclobacillus growth in order to ensure the quality and the extended shelf life of fruit juices.
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Affiliation(s)
- Patra Sourri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Sofokli Venizelou 1, 14123 Lycovrissi, Greece;
| | - Chrysoula C. Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Sofokli Venizelou 1, 14123 Lycovrissi, Greece;
- Correspondence: (C.C.T.); (E.Z.P.)
| | - George-John E. Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
- Correspondence: (C.C.T.); (E.Z.P.)
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Yi Z, Xie J. Prediction in the Dynamics and Spoilage of Shewanella putrefaciens in Bigeye Tuna ( Thunnus obesus) by Gas Sensors Stored at Different Refrigeration Temperatures. Foods 2021; 10:foods10092132. [PMID: 34574241 PMCID: PMC8472656 DOI: 10.3390/foods10092132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/31/2021] [Accepted: 09/07/2021] [Indexed: 12/02/2022] Open
Abstract
Shewanella putrefaciens have a faster growth rate and strong spoilage potential at low temperatures for aquatic products. This study developed a nondestructive method for predicting the kinetic growth and spoilage of S. putrefaciens in bigeye tuna during cold storage at 4, 7 and 10 °C by electronic nose. According to the responses of electronic nose sensor P30/2, the fitted primary kinetic models (Gompertz and logistic models) and secondary model (square root function model) were able to better simulate the dynamic growth of S. putrefaciens, with high R2 and low RMSE values in the range of 0.96–0.99 and 0.021–0.061, respectively. A partial least squares (PLS) regression model based on both electronic nose sensor response values and electrical conductivity (EC) values predicted spoilage of S. putrefaciens in bigeye tuna more accurately than the PLS model based on sensor signal values only. In addition, SPME/GC-MS analysis suggested that 1-octen-3-ol, 2-nonanone, 2-heptanone, dimethyl disulfide and methylamine, N, N-dimethyl- are the key VOCs of tuna inoculated with S. putrefaciens.
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Affiliation(s)
- Zhengkai Yi
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
- Correspondence: ; Tel.: +86-021-6190-0391
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Assessment of different antimicrobials to inhibit the growth of Zygosaccharomyces rouxii cocktail in concentrated apple juice. Food Microbiol 2020; 91:103549. [PMID: 32539955 DOI: 10.1016/j.fm.2020.103549] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 04/28/2020] [Accepted: 05/10/2020] [Indexed: 11/24/2022]
Abstract
Zygosaccharomyces rouxii represents the main spoilage cause of concentrated apple juice, leading to waste of products or recalls. Essential oils components derived from plants have been found to present antimicrobial activities against various microbes. However, few work has been reported about their antimicrobial activities against Z. rouxii in concentrated apple juice. In this work, reparameterized Gompertz equation was used to evaluate the antimicrobial activities of different antimicrobials to inhibit the growth of a Z. rouxii cocktail (6.3 lg colony forming units/mL) composed of six strains isolated from concentrated apple juice and two strains from honey and grape must. The obtained mathematical models presented that thymol, carvacrol and trans-cinnamaldehyde were the promising options to inhibit Z. rouxii in 30 oBrix apple juice, reaching a maximal decrease on yeast growth of around 99.65 ± 0.61%. Whereas other antimicrobials showed lower antimicrobial activities with a maximal growth decrease of ranging from 67.13 ± 3.62% to 13.38 ± 1.16%. Additionally, the sensorial characteristics were not affected when the antimicrobials assayed were applied at the effective concentrations in commercial apple juice product. This work provided a theoretical feasibility that thymol, carvacrol and trans-cinnamaldehyde could be applied as natural preservatives for the control of Z. rouxii-related spoilage in fruit juice industry.
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Ezhilan M, Nesakumar N, Babu KJ, Srinandan CS, Rayappan JBB. A Multiple Approach Combined with Portable Electronic Nose for Assessment of Post-harvest Sapota Contamination by Foodborne Pathogens. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02473-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wahia H, Zhou C, Mustapha AT, Amanor-Atiemoh R, Mo L, Fakayode OA, Ma H. Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach. ULTRASONICS SONOCHEMISTRY 2020; 64:104982. [PMID: 32004753 DOI: 10.1016/j.ultsonch.2020.104982] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/14/2020] [Accepted: 01/18/2020] [Indexed: 05/18/2023]
Abstract
The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24 days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p > 0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4 °C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China.
| | - Abdullateef Taiye Mustapha
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Robert Amanor-Atiemoh
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Li Mo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
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7
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He S, Hong X, Zhang M, Wu L, Yan X. Label-Free Detection of Bacteria in Fruit Juice by Nano-Flow Cytometry. Anal Chem 2019; 92:2393-2400. [PMID: 31820949 DOI: 10.1021/acs.analchem.9b01869] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Rapid quantification of microbial contamination in fruit juice is highly desired for food safety control. Yet, the complex sample matrix and the diversity of bacterial contaminants present a great challenge. Employing a laboratory-built nano-flow cytometer (nFCM), here we report the development of a label-free approach for the detection of bacteria population in fruit juice. The weak autofluorescence of bacterial cells was used as a hallmark for the identification of bacteria. The sample pretreatment protocol was optimized to reduce fluorescence background, lyse residual plant cells and debris, and attain a good recovery of bacteria from juice samples. It was demonstrated that the nFCM was able to enumerate individual bacteria of very weak autofluorescence, and a clear differentiation from residual juice particulates was achieved. For bacteria spiked in the orange juice, the recovery rate was around 95% and a linear correlation between nFCM analysis and plate counting was acquired in the range of 3 × 104 to 3 × 108 cfu/mL. The assay, including sample pretreatment and instrument analysis, can be accomplished within 1 h, which is far more efficient than plate counting. Using a 40 mL sample volume, the detection limit in apple juice was ∼102 cells/mL. The as-developed method was successfully applied to bacterial measurement of freshly made orange juice and apple juice purchased from grocery stores. We believe it could also have potential practical application in microbial control analysis of other juices and water.
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Affiliation(s)
- Shengbin He
- MOE Key Laboratory of Spectrochemical Analysis & Instrumentation, Key Laboratory for Chemical Biology of Fujian Province, Collaborative Innovation Center of Chemistry for Energy Materials, Department of Chemical Biology, College of Chemistry and Chemical Engineering , Xiamen University , Xiamen , Fujian 361005 , P. R. China
| | - Xinyi Hong
- MOE Key Laboratory of Spectrochemical Analysis & Instrumentation, Key Laboratory for Chemical Biology of Fujian Province, Collaborative Innovation Center of Chemistry for Energy Materials, Department of Chemical Biology, College of Chemistry and Chemical Engineering , Xiamen University , Xiamen , Fujian 361005 , P. R. China
| | - Miaomiao Zhang
- MOE Key Laboratory of Spectrochemical Analysis & Instrumentation, Key Laboratory for Chemical Biology of Fujian Province, Collaborative Innovation Center of Chemistry for Energy Materials, Department of Chemical Biology, College of Chemistry and Chemical Engineering , Xiamen University , Xiamen , Fujian 361005 , P. R. China
| | - Lina Wu
- MOE Key Laboratory of Spectrochemical Analysis & Instrumentation, Key Laboratory for Chemical Biology of Fujian Province, Collaborative Innovation Center of Chemistry for Energy Materials, Department of Chemical Biology, College of Chemistry and Chemical Engineering , Xiamen University , Xiamen , Fujian 361005 , P. R. China
| | - Xiaomei Yan
- MOE Key Laboratory of Spectrochemical Analysis & Instrumentation, Key Laboratory for Chemical Biology of Fujian Province, Collaborative Innovation Center of Chemistry for Energy Materials, Department of Chemical Biology, College of Chemistry and Chemical Engineering , Xiamen University , Xiamen , Fujian 361005 , P. R. China
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8
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Osopale BA, Adewumi GA, Witthuhn RC, Kuloyo OO, Oguntoyinbo FA. A review of innovative techniques for rapid detection and enrichment of Alicyclobacillus during industrial processing of fruit juices and concentrates. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Wang H, Sun H. Potential use of electronic tongue coupled with chemometrics analysis for early detection of the spoilage of Zygosaccharomyces rouxii in apple juice. Food Chem 2019; 290:152-158. [PMID: 31000031 DOI: 10.1016/j.foodchem.2019.03.120] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 03/02/2019] [Accepted: 03/23/2019] [Indexed: 12/19/2022]
Abstract
Apple juice spoilage by Zygosaccharomyces rouxii could scarcely be identified at early stage. It is crucial to recognize the spoilage at early stage to prevent waste of products. In present study, electronic tongue was applied to detect the spoilage of Z. rouxii in apple juice, using taste evaluation by panelists as reference. Combined with linear discriminant analysis, identification of the contaminated juice was fulfilled after 12 h, equivalent to yeast population of less than 2.0 lg colony forming units/mL. At the level, panelists were not capable of discerning the spoilage. Sensors HA, ZZ, BB and BA were relatively more sensitive to the changes in overall taste of apple juice. Moreover, cell number of Z. rouxii could be properly quantified by partial least squares regression models with high determination coefficient of 0.98-0.99. Electronic tongue appears to be a powerful approach to realize early detection of contamination of Z. rouxii.
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Affiliation(s)
- Huxuan Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Hongmin Sun
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
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10
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Zhang M, Yang N, Guo L, Li D, Wu S, Wu F, Jin Z, Xu X. Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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12
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Ghasemi-Varnamkhasti M, Amiri ZS, Tohidi M, Dowlati M, Mohtasebi SS, Silva AC, Fernandes DDS, Araujo MCU. Differentiation of cumin seeds using a metal-oxide based gas sensor array in tandem with chemometric tools. Talanta 2017; 176:221-226. [PMID: 28917744 DOI: 10.1016/j.talanta.2017.08.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 08/03/2017] [Accepted: 08/06/2017] [Indexed: 11/25/2022]
Abstract
Cumin is a plant of the Apiaceae family (umbelliferae) which has been used since ancient times as a medicinal plant and as a spice. The difference in the percentage of aromatic compounds in cumin obtained from different locations has led to differentiation of some species of cumin from other species. The quality and price of cumin vary according to the specie and may be an incentive for the adulteration of high value samples with low quality cultivars. An electronic nose simulates the human olfactory sense by using an array of sensors to distinguish complex smells. This makes it an alternative for the identification and classification of cumin species. The data, however, may have a complex structure, difficult to interpret. Given this, chemometric tools can be used to manipulate data with two-dimensional structure (sensor responses in time) obtained by using electronic nose sensors. In this study, an electronic nose based on eight metal oxide semiconductor sensors (MOS) and 2D-LDA (two-dimensional linear discriminant analysis), U-PLS-DA (Partial least square discriminant analysis applied to the unfolded data) and PARAFAC-LDA (Parallel factor analysis with linear discriminant analysis) algorithms were used in order to identify and classify different varieties of both cultivated and wild black caraway and cumin. The proposed methodology presented a correct classification rate of 87.1% for PARAFAC-LDA and 100% for 2D-LDA and U-PLS-DA, indicating a promising strategy for the classification different varieties of cumin, caraway and other seeds.
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Affiliation(s)
- Mahdi Ghasemi-Varnamkhasti
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord University, PO Box 115, Shahrekord, 88186-34141, Iran.
| | - Zahra Safari Amiri
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord University, PO Box 115, Shahrekord, 88186-34141, Iran
| | - Mojtaba Tohidi
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord University, PO Box 115, Shahrekord, 88186-34141, Iran
| | - Majid Dowlati
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, University of Jiroft, Jiroft, Iran; Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina University
| | - Seyed Saeid Mohtasebi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Adenilton C Silva
- Universidade Federal da Paraíba, Departamento de Química, Laboratório de Automação e Instrumentação em Química Analítica/Quimiometria (LAQA), Caixa Postal 5093, 58051-970 João Pessoa, PB, Brazil
| | - David D S Fernandes
- Universidade Federal da Paraíba, Departamento de Química, Laboratório de Automação e Instrumentação em Química Analítica/Quimiometria (LAQA), Caixa Postal 5093, 58051-970 João Pessoa, PB, Brazil
| | - Mário C U Araujo
- Universidade Federal da Paraíba, Departamento de Química, Laboratório de Automação e Instrumentação em Química Analítica/Quimiometria (LAQA), Caixa Postal 5093, 58051-970 João Pessoa, PB, Brazil
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13
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Górska-Horczyczak E, Wojtasik-Kalinowska I, Guzek D, Sun DW, Wierzbicka A. Differentiation of chill-stored and frozen pork necks using electronic nose with ultra-fast gas chromatography. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12540] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elżbieta Górska-Horczyczak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska Street 159 c; Warsaw 02-776 Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska Street 159 c; Warsaw 02-776 Poland
| | - Dominika Guzek
- Laboratory of Food Chemistry, Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska Street 159 c; Warsaw 02-776 Poland
| | - Da-Wen Sun
- Agricultural and Food Science Centre; Food Refrigeration & Computerised Food Technology (FRCFT), University College Dublin, National University of Ireland; Belfield Dublin 4 Ireland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska Street 159 c; Warsaw 02-776 Poland
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Wojtasik-Kalinowska I, Guzek D, Górska-Horczyczak E, Głąbska D, Brodowska M, Sun DW, Wierzbicka A. Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Mast S, Dietrich R, Didier A, Märtlbauer E. Development of a Polyclonal Antibody-Based Sandwich Enzyme-Linked Immunosorbent Assay for the Detection of Spores of Alicyclobacillus acidoterrestris in Various Fruit Juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:497-504. [PMID: 26653108 DOI: 10.1021/acs.jafc.5b03841] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
A polyclonal rabbit antibody-based sandwich ELISA for the rapid and specific detection of spores of Alicyclobacillus acidoterrestris was established. The reactivity of the antisera with spores was confirmed by immunofluorescence. For a thorough evaluation of the ELISA, 61 strains and isolates of Alicyclobacillus spp. were characterized regarding their guaiacol production ability and genetic variability. The ELISA was highly sensitive, the detection limits were isolate-dependent and ranged from 2.1 × 10(3) - 3.8 × 10(4) spores/mL, except for one isolate, for which a slightly lower sensitivity (5 × 10(5) spores/mL) was observed. Inclusivity tests revealed that the ELISA reacts with all tested A. acidoterrestris, while no cross-reactions with spores of 30 strains of Bacillus spp. and Clostridium spp. were observed. Further on, the assay applicability was tested with orange, apple (clear and unfiltered), tomato, pink grapefruit, pear, and white grape juices. Juices were inoculated with 1 or 10 spores/mL of A. acidoterrestris. After enrichment for 48 h, the established ELISA enabled the reliable and reproducible detection of contaminated samples. The enriched samples could be applied directly to the assay, underlining the robustness of the developed ELISA method.
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Affiliation(s)
- Sophia Mast
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München , Schönleutnerstr. 8, 85764 Oberschleißheim, Germany
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München , Schönleutnerstr. 8, 85764 Oberschleißheim, Germany
| | - Andrea Didier
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München , Schönleutnerstr. 8, 85764 Oberschleißheim, Germany
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München , Schönleutnerstr. 8, 85764 Oberschleißheim, Germany
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Early detection of Zygosaccharomyces rouxii--spawned spoilage in apple juice by electronic nose combined with chemometrics. Int J Food Microbiol 2015; 217:68-78. [PMID: 26490651 DOI: 10.1016/j.ijfoodmicro.2015.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Revised: 09/21/2015] [Accepted: 10/11/2015] [Indexed: 11/22/2022]
Abstract
Spoilage spawned by Zygosaccharomyces rouxii can cause sensory defect in apple juice, which could hardly be perceived in the early stage and therefore would lead to the serious economic loss. Thus, it is essential to detect the contamination in early stage to avoid costly waste of products or recalls. In this work the performance of an electronic nose (e-nose) coupled with chemometric analysis was evaluated for diagnosis of the contamination in apple juice, using test panel evaluation as reference. The feasibility of using e-nose responses to predict the spoilage level of apple juice was also evaluated. Coupled with linear discriminant analysis (LDA), detection of the contamination was achieved after 12h, corresponding to the cell concentration of less than 2.0 log 10 CFU/mL, the level at which the test panelists could not yet identify the contamination, indicating that the signals of e-nose could be utilized as early indicators for the onset of contamination. Loading analysis indicated that sensors 2, 6, 7 and 8 were the most important in the detection of Z. rouxii-contaminated apple juice. Moreover, Z. rouxii counts in unknown samples could be well predicted by the established models using partial least squares (PLS) algorithm with high correlation coefficient (R) of 0.98 (Z. rouxii strain ATCC 2623 and ATCC 8383) and 0.97 (Z. rouxii strain B-WHX-12-53). Based on these results, e-nose appears to be promising for rapid analysis of the odor in apple juice during processing or on the shelf to realize the early detection of potential contamination caused by Z. rouxii strains.
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