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Bhoir SA, Kanatt SR. Radiation processing of papad - A sustainable method to improve safety and shelf life. Appl Radiat Isot 2023; 201:111017. [PMID: 37690166 DOI: 10.1016/j.apradiso.2023.111017] [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] [Received: 06/01/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 09/12/2023]
Abstract
Papad is a popular traditional Indian snack food that is also consumed as an accompaniment to meals. The papad industry in India is predominantly a cottage industry, mainly run by women. Due to microbial contamination and infestation, papad has a shelf life of only a few months. However, increased domestic consumption and export requirements necessitate a longer shelf life. Chemical preservatives are generally added to increase shelf life. Our studies have shown that radiation processing (2 kGy) can be used to extend the shelf life. Unirradiated samples spoiled in three months with visible fungal growth and insect infestation. Irradiated (2 kGy) papad had a shelf life of one year, was sensorily acceptable, showed no microbial counts, and hence has great export potential.
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Affiliation(s)
- Shraddha A Bhoir
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400 085, India
| | - Sweetie R Kanatt
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400 085, India; Homi Bhabha National Institute, Anushakti Nagar, Mumbai, 400 094, India.
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2
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Butzge JC, Pivotto C, Mezzomo L, Ferrão SK, Picanço JMA, Mezzari A, Calil LN, Limberger RP, Apel MA. Antifungal Properties of Essential Oils Derived from the Genus Cymbopogon: A Systematic Review. Chem Biodivers 2023; 20:e202300663. [PMID: 37574454 DOI: 10.1002/cbdv.202300663] [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: 05/08/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 08/15/2023]
Abstract
Essential oils (EOs) are products of secondary metabolism with recognized organoleptic characteristics and biological properties. Recently, there has been a growing demand for EOs in the national and international market, mainly due to the recognition of their use as complementary medicine practices, and the increased use in the industries of pharmaceutics, cosmetics, well-being, veterinary and agroecology, boosting the productive sector. In this context, EOs from grasses of the Cymbopogon (Poaceae) are promising sources of bioactive compounds, due to their recognized biological properties, such as anti-inflammatory, antibacterial, antifungal, antidiabetic, repellent, and larvicide. Thus, the present study aims to carry out a review of the scientific literature of the main works related to the evaluation of the antifungal action of essential oils extracted from plants of the Cymbopogon genus, compiling the species that showed the best results and relating them to their main chemical constituents. This review covers the following species: C. citratus, C. flexuosus, C. winterianus, C. martinii, C. nardus, C. giganteus, C. schoenanthus, C. khasans, and C. proximus. Among them, C. citratus was the most assessed, being associated with the vast majority of studies (61.9 %), and it was also the species that showed the best results in terms of MIC.
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Affiliation(s)
- Juliana Caroline Butzge
- Graduate Program in Pharmaceutical Sciences, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Christiane Pivotto
- Department of Analysis, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Leticia Mezzomo
- Department of Analysis, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Simone Krause Ferrão
- Graduate Program in Pharmaceutical Sciences, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - João Marcelo Astolfi Picanço
- Graduate Program in Pharmaceutical Sciences, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Adelina Mezzari
- Department of Analysis, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Luciane Noal Calil
- Department of Analysis, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Renata Pereira Limberger
- Graduate Program in Pharmaceutical Sciences, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
- Department of Analysis, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Miriam A Apel
- Graduate Program in Pharmaceutical Sciences, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
- Department of Analysis, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
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Huang J, Zhang M, Fang Z. Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products. Foods 2023; 12:3052. [PMID: 37628050 PMCID: PMC10453564 DOI: 10.3390/foods12163052] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 08/08/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi 214122, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia;
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4
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Pensamiento-Niño CA, Castañeda-Ovando A, Añorve-Morga J, Hernández-Fuentes AD, Aguilar-Arteaga K, Ojeda-Ramírez D. Edible Flowers and Their Relationship with Human Health: Biological Activities. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2182885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
Affiliation(s)
| | | | - Javier Añorve-Morga
- Chemistry Department, Universidad Autonoma del Estado de Hidalgo, Mineral de la Reforma, Mexico
| | - Alma D. Hernández-Fuentes
- Veterinary Medicine and Agroindustry Engineering Departments, Universidad Autonoma del Estado de Hidalgo, Tulancingo, Mexico
| | - Karina Aguilar-Arteaga
- Agroindustry Engineering Department, Universidad Politécnica de Francisco, Madero, Francisco Madero, Mexico
| | - Deyanira Ojeda-Ramírez
- Veterinary Medicine and Agroindustry Engineering Departments, Universidad Autonoma del Estado de Hidalgo, Tulancingo, Mexico
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Gabrić D, Kurek M, Ščetar M, Brnčić M, Galić K. Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials. Polymers (Basel) 2022; 14:polym14235069. [PMID: 36501462 PMCID: PMC9741052 DOI: 10.3390/polym14235069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/24/2022] Open
Abstract
In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.
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Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Advances in prepared dish processing using efficient physical fields: A review. Crit Rev Food Sci Nutr 2022; 64:4031-4045. [PMID: 36300891 DOI: 10.1080/10408398.2022.2138260] [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: 11/03/2022]
Abstract
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs.
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Affiliation(s)
- Qi Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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Sassi G, Salmieri S, Allahdad Z, Karboune S, Lacroix M. Development of a natural antifungal formulation for grated cheese and a microencapsulation approach using whey protein isolate and maltodextrin blend. J Food Sci 2022; 87:3822-3840. [DOI: 10.1111/1750-3841.16273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 06/14/2022] [Accepted: 07/13/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Ghada Sassi
- INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada
| | - Stéphane Salmieri
- INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada
| | - Zahra Allahdad
- INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada
| | - S. Karboune
- Department of Food Science and Agricultural Chemistry Macdonald Campus McGill University Sainte‐Anne‐de‐Bellevue QC Canada
| | - Monique Lacroix
- INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada
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9
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Delshadi R, Bahrami A, Assadpour E, Williams L, Jafari SM. Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108180] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Bisht B, Bhatnagar P, Gururani P, Kumar V, Tomar MS, Sinhmar R, Rathi N, Kumar S. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Effect of γ-irradiation and the use of combined treatments with edible bioactive coating on carrot preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100635] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:347-363. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 06/14/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chunning Luan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
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Ben-Fadhel Y, Maherani B, Aragones M, Lacroix M. Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots. Foods 2019; 8:E535. [PMID: 31683824 PMCID: PMC6915581 DOI: 10.3390/foods8110535] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/25/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022] Open
Abstract
The antimicrobial activity of natural antimicrobials (fruit extracts, essential oils and derivates), was assessed against six bacteria species (E. coli O157:H7, L. monocytogenes, S. Typhimurium, B. subtilis, E. faecium and S. aureus), two molds (A. flavus and P. chrysogenum) and a yeast (C. albicans) using disk diffusion method. Then, the antimicrobial compounds having high inhibitory capacity were evaluated for the determination of their minimum inhibitory, bactericidal and fungicidal concentration (MIC, MBC and MFC respectively). Total phenols and flavonoids content, radical scavenging activity and ferric reducing antioxidant power of selected compounds were also evaluated. Based on in vitro assays, five antimicrobial compounds were selected for their lowest effective concentration. Results showed that, most of these antimicrobial compounds had a high concentration of total phenols and flavonoids and a good anti-oxidant and anti-radical activity. In situ study showed that natural antimicrobials mix, applied on the carrot surface, reduced significantly the count of the initial mesophilic total flora (TMF), molds and yeasts and allowed an extension of the shelf-life of carrots by two days as compared to the control. However, the chemical treatment (mix of peroxyacetic acid and hydrogen peroxide) showed antifungal activity and a slight reduction of TMF.
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Affiliation(s)
- Yosra Ben-Fadhel
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Melinda Aragones
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
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14
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Comparative effect of gamma irradiation, drying and freezing on sensory, and hygienic quality of parsley leaves. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108448] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Maherani B, Khlifi MA, Salmieri S, Lacroix M. Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13909] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Mohamed Ali Khlifi
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
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17
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Yang C, Qi Y, Zheng J, Fan XU, Liang P, Song C. Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage. J Food Prot 2018; 81:636-645. [PMID: 29543526 DOI: 10.4315/0362-028x.jfp-17-423] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Uncontrolled bacterial growth and metabolic activities are responsible for the short shelf life of raw pork. Culture-independent analysis by 16S ribosome cDNA could reveal viable bacteria in raw pork. This study investigated microbial growth and volatile organic compounds of raw pork supplemented with various preservatives. Vacuum-packaged raw pork was stored at 4°C, after soaking in solutions of potassium sorbate, ε-poly-l-lysine, kojic acid (KA), or sodium diacetate, individually. Spoilage of raw pork was monitored by determining pH and total volatile basic nitrogen, whereas bacterial growth was determined by culture-dependent and culture-independent analyses. Data indicated that all the preservatives were able to inhibit bacterial growth and extend the shelf life of pork. High-throughput sequencing of 16S ribosome cDNA indicated that Pseudomonas was inhibited under vacuum conditions, whereas facultative anaerobes ( Acinetobacter, Photobacterium, Brochothrix, and Myroides) were the most active genera in the spoiled pork. Photobacterium was further inhibited by each preservative. The inhibition of Acinetobacter, Photobacterium, and Myroides could be responsible for the extended shelf life of vacuum-packaged pork; they were effectively inhibited by KA, which also induced the longest shelf life. Moreover, 19 types of volatile organic compounds were detected. 3-Methylbutanol, 3-methylbutanol acetate, 2-butanone, toluene, benzeneacetaldehyde, dimethyl trisulfide, and acetoin were associated with spoilage. Furthermore, KA is a potential preservative in raw pork; because no phenol was detectable within 35 days, excessive intake of phenol induced by preservatives was avoided.
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Affiliation(s)
- Chao Yang
- Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai University, 94 Weijin Road, Tianjin 300071, People's Republic of China
| | - Yan Qi
- Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai University, 94 Weijin Road, Tianjin 300071, People's Republic of China
| | - Jiayi Zheng
- Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai University, 94 Weijin Road, Tianjin 300071, People's Republic of China
| | - X U Fan
- Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai University, 94 Weijin Road, Tianjin 300071, People's Republic of China
| | - Peixin Liang
- Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai University, 94 Weijin Road, Tianjin 300071, People's Republic of China
| | - Cunjiang Song
- Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai University, 94 Weijin Road, Tianjin 300071, People's Republic of China
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18
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Huang M, Zhang M, Bhandari B. Recent development in the application of alternative sterilization technologies to prepared dishes: A review. Crit Rev Food Sci Nutr 2018; 59:1188-1196. [DOI: 10.1080/10408398.2017.1421140] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mengsha Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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19
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Combined Post-harvest Treatments for Improving Quality and Extending Shelf-Life of Minimally Processed Broccoli Florets (Brassica oleracea var. italica). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1992-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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20
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Zhang QQ, Rui X, Guo Y, He M, Xu XL, Dong MS. Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets. J Food Sci 2017; 82:2121-2127. [DOI: 10.1111/1750-3841.13810] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 06/05/2017] [Accepted: 06/14/2017] [Indexed: 12/27/2022]
Affiliation(s)
- Qiu Qin Zhang
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Xin Rui
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Yi Guo
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Min He
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Xing Lian Xu
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Ming Sheng Dong
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China
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