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Mutlu H, Ay M, Doğan M. Food engineers' attitudes and purchasing intentions towards genetically modified organism products. Nutr Health 2022:2601060221144126. [PMID: 36482688 DOI: 10.1177/02601060221144126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Background: Biotechnological developments have resulted in the modification of the genetic structures of many organisms. However, the possibility of risks in terms of human health has caused consumers to approach products containing genetically modified organisms (GMOs) with suspicion. Objective: In this study, we aimed to determine the attitudes of food engineers towards GMO products and their effects on purchase intentions. Methods: For this purpose, an attitude scale towards GMO products was adapted, and a multivariate regression analysis was performed by applying the adapted questionnaire. Results: It has been determined that the negative attitudes of food engineers towards GMO products and their purchasing intentions have an effect. Attitudes toward the use of gene technology in production were determined with 17% as the most effective dimension of purchase intention, and it was found to have a significant effect (p < 0.05). Conclusions: Overall, it was determined that food engineers were concerned about the potential risk of GMO foods. In order to overcome these concerns, it is thought that eliminating the lack of knowledge of this professional group on gene technology should be planned as a strategic goal.
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Affiliation(s)
| | - Murat Ay
- 52955Doğuş University, Istanbul, Turkey
| | - Murat Doğan
- 270726Istanbul Gelişim University, Istanbul, Turkey
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2
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Kim J, Kim H, Beuchat LR, Ryu JH. Synergistic antimicrobial activities of plant essential oils against Listeria monocytogenes in organic tomato juice. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108000] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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López-Gómez A, Navarro-Martínez A, Martínez-Hernández GB. Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products-A Case Study on Flat Peaches. Foods 2020; 9:foods9121904. [PMID: 33352681 PMCID: PMC7766106 DOI: 10.3390/foods9121904] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/09/2020] [Accepted: 12/16/2020] [Indexed: 11/29/2022] Open
Abstract
Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.
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Affiliation(s)
- Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
- Biotechnological Processes Technology and Engineering Lab, Campus Muralla del Mar, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, 30202 Cartagena, Murcia, Spain
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
| | - Alejandra Navarro-Martínez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
- Biotechnological Processes Technology and Engineering Lab, Campus Muralla del Mar, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, 30202 Cartagena, Murcia, Spain
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
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Fenoglio D, Ferrario M, García Carrillo M, Schenk M, Guerrero S. Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14452] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Daniela Fenoglio
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
- Alimentos y Procesos Químicos (ITAPROQ); Instituto de Tecnología de, CONICET - Universidad de Buenos Aires; Buenos Aires Argentina
| | - Mariana Ferrario
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
- Alimentos y Procesos Químicos (ITAPROQ); Instituto de Tecnología de, CONICET - Universidad de Buenos Aires; Buenos Aires Argentina
| | - Mercedes García Carrillo
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
| | - Marcela Schenk
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
- Alimentos y Procesos Químicos (ITAPROQ); Instituto de Tecnología de, CONICET - Universidad de Buenos Aires; Buenos Aires Argentina
| | - Sandra Guerrero
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
- Alimentos y Procesos Químicos (ITAPROQ); Instituto de Tecnología de, CONICET - Universidad de Buenos Aires; Buenos Aires Argentina
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6
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Potassium Permanganate-Based Ethylene Scavengers for Fresh Horticultural Produce as an Active Packaging. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09193-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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7
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Mustapha AT, Zhou C, Sun Y, Wahia H, Sarpong F, Owusu‐Ansah P, Osae R, Otu P, Ma H. Simultaneous multifrequency: A possible alternative to improve the efficacy of ultrasound treatment on cherry tomato during storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14083] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
- School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China
| | - Yanhui Sun
- School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China
| | - Hafida Wahia
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Patrick Owusu‐Ansah
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Richard Osae
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Phyllis Otu
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
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Akbar A, Sadiq MB, Ali I, Muhammad N, Rehman Z, Khan MN, Muhammad J, Khan SA, Rehman FU, Anal AK. Synthesis and antimicrobial activity of zinc oxide nanoparticles against foodborne pathogens Salmonella typhimurium and Staphylococcus aureus. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2018.11.005] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Kirschner MRC, Rippel T, Ternus R, Duarte GW, Riella HG, Dal Magro J, Mello JMM, Silva LL, Fiori MA. Antibacterial polyamide obtained by the incorporation of glass microparticles doped with ionic zinc and by zinc oxide nanoparticle: Evaluation withSalmonella typhimuriumandStaphylococcus aureus. J Appl Polym Sci 2017. [DOI: 10.1002/app.45005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- M. R. C. Kirschner
- Post-Graduation Program in Environmental Science; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - T. Rippel
- Chemical Engineering Department; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - R. Ternus
- Chemical Engineering Department; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - G. W. Duarte
- Post-Graduation Program in Chemical Engineering; Universidade Federal de Santa Catarina (UFSC); Florianópolis SC Brazil
| | - H. G. Riella
- Post-Graduation Program in Chemical Engineering; Universidade Federal de Santa Catarina (UFSC); Florianópolis SC Brazil
| | - J. Dal Magro
- Post-Graduation Program in Environmental Science; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - J. M. M. Mello
- Post-Graduation Program in Environmental Science; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
- Post-Graduation Program in Technology and Management of the Innovation; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - L. L. Silva
- Post-Graduation Program in Technology and Management of the Innovation; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
| | - M. A. Fiori
- Post-Graduation Program in Environmental Science; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
- Post-Graduation Program in Technology and Management of the Innovation; Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ); Chapecó SC Brazil
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Muzaffar S, Ahmad M, Wani SM, Gani A, Baba WN, Shah U, Khan AA, Masoodi FA, Gani A, Wani TA. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). Journal of Food Science and Technology 2016; 53:2752-9. [PMID: 27478231 DOI: 10.1007/s13197-016-2247-3] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2016] [Accepted: 05/10/2016] [Indexed: 11/27/2022]
Abstract
The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the storage period of 15 days at 4 °C. It was observed that ultrasound treatment (US) between 30 and 40 min showed better retention of color of the fruit during the storage period. The antioxidant assays (DPPH, ABTS and TPC) also increased significantly (P ≤ 0.05) up to 40 min, however the firmness of the fruit was affected and it showed a significant decrease beyond 20 min of US treatment. The sample with 40 min US treatment showed significantly less microbial load than other samples. The 20-40 min US treatment time (33 kHz, 60 W) was suggested for preservation of cherry during the storage at 4 °C.
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Affiliation(s)
- Sabeera Muzaffar
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Waqas N Baba
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Umar Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Asma Ashraf Khan
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hatyai, Songkhla, 90112 Thailand
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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12
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Guyon C, Meynier A, de Lamballerie M. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.026] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Gani A, Baba WN, Ahmad M, Shah U, Khan AA, Wani IA, Masoodi F, Gani A. Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.067] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Radiofrequency Identification and Surface Acoustic Wave Technologies for Developing the Food Intelligent Packaging Concept. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9102-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Freita-Silva O, de Oliveira PS, Freire Júnior M. Potential of Electron Beams to Control Mycotoxigenic Fungi in Food. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9093-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Kalia A, Parshad VR. Novel Trends to Revolutionize Preservation and Packaging of Fruits/Fruit Products: Microbiological and Nanotechnological Perspectives. Crit Rev Food Sci Nutr 2014; 55:159-82. [DOI: 10.1080/10408398.2011.649315] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.065] [Citation(s) in RCA: 143] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9075-x] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Valdés A, Mellinas AC, Ramos M, Garrigós MC, Jiménez A. Natural additives and agricultural wastes in biopolymer formulations for food packaging. Front Chem 2014. [PMID: 24790975 DOI: 10.3389/fchem.2014.00006/bibtex] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/23/2023] Open
Abstract
The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant, and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.
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Affiliation(s)
- Arantzazu Valdés
- Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante Alicante, Spain
| | - Ana Cristina Mellinas
- Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante Alicante, Spain
| | - Marina Ramos
- Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante Alicante, Spain
| | - María Carmen Garrigós
- Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante Alicante, Spain
| | - Alfonso Jiménez
- Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante Alicante, Spain
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Bilek SE, Turantaş F. Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review. Int J Food Microbiol 2013; 166:155-62. [PMID: 23867364 DOI: 10.1016/j.ijfoodmicro.2013.06.028] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2013] [Revised: 06/18/2013] [Accepted: 06/24/2013] [Indexed: 11/19/2022]
Abstract
Decontamination of fresh fruits and vegetables is an important unsolved technological problem. The main focus of this review is to summarize and synthesize the results of studies and articles about ultrasonic processing which can be adapted to the wash water decontamination process for fruits and vegetables. This review will also provide an overview about the importance of an effective wash water decontamination process in fruits and vegetables, the increase of foodborne outbreaks caused by fresh fruits and vegetables, microbial inactivation using ultrasound, and an interpretation of the high power ultrasound results in the fruits and vegetable industry. In addition, the limitations of ultrasonic processing in commercial applications have also been introduced.
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Affiliation(s)
- Seda Ersus Bilek
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
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Domenech E, Amorós JA, Escriche I. Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese Companies. Foodborne Pathog Dis 2013; 10:222-8. [DOI: 10.1089/fpd.2012.1305] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Eva Domenech
- Food Technology Department, Universidad Politecnica de Valencia, Institute of Food Engineering for Development (IUIAD), Valencia, Spain
| | - José Antonio Amorós
- Area de Investigación en Seguridad Alimentaria, Centro Superior de Investigación en Salud Pública (CSISP), Valencia, Spain
| | - Isabel Escriche
- Food Technology Department, Universidad Politecnica de Valencia, Institute of Food Engineering for Development (IUIAD), Valencia, Spain
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Hygienic Design and Microbial Control of Refrigeration and Air Conditioning Systems for Food Processing and Packaging Plants. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9060-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Mohapatra D, Mishra S, Singh CB, Jayas DS. Post-harvest Processing of Banana: Opportunities and Challenges. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0377-6] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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