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Chou K, Liu J, Lu X, Hsiao HI. Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage. Food Microbiol 2024; 119:104443. [PMID: 38225048 DOI: 10.1016/j.fm.2023.104443] [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: 05/11/2023] [Revised: 11/27/2023] [Accepted: 11/29/2023] [Indexed: 01/17/2024]
Abstract
The present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination per package sold by retailer A was 0.052 in summer and 0.036 in winter, and that for retailer B was 0.037 in summer and 0.022 in winter. Sensitivity analysis revealed that retail storage time, retail temperature, and mold prevalence during factory cooling were the main influencing factors. The what-if scenarios revealed that reducing the retail environmental temperature by 1 °C in summer (from 23.97 °C to 22.97 °C) and winter (from 23.28 °C to 22.28 °C) resulted in a reduction in spoilage risk of 47.0% and 34.7%, respectively. These results indicate that food companies should establish a quantitative microbial risk assessment model that uses real data to evaluate microbial spoilage in food products that can support decision-making processes.
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Affiliation(s)
- Kelvin Chou
- Department of Food Science, National Taiwan Ocean University, Taiwan
| | - Jinxin Liu
- Department of Food Science and Agricultural Chemistry, McGill University, Canada
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Canada
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Taiwan.
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2
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Crescente G, Moccia S. Editorial to the Special Issue "Plant Extracts: From Extract Technology to Health Benefits". Foods 2024; 13:356. [PMID: 38338492 PMCID: PMC10855593 DOI: 10.3390/foods13030356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Accepted: 01/10/2024] [Indexed: 02/12/2024] Open
Abstract
The valorization of food industry waste is essential to the sustainable development of the agro-food industry, starting from the extraction of plant special metabolites, a challenge that still exists today [...].
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Affiliation(s)
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy;
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3
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Crescente G, Cascone G, Petruzziello A, Bouymajane A, Volpe MG, Russo GL, Moccia S. A Comparative Study between Microwave Hydrodiffusion and Gravity (MHG) and Ultrasound-Assisted Extraction (UAE): Chemical and Biological Characterization of Polyphenol-Enriched Extracts from Aglianico Grape Pomace. Foods 2023; 12:2678. [PMID: 37509770 PMCID: PMC10378583 DOI: 10.3390/foods12142678] [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: 05/25/2023] [Revised: 07/05/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
The wine industry produces large amounts of grape pomace (GP), a waste that needs to be disposed of properly. Bioactive compounds with high added value can be recovered from GP as an interesting strategy to reduce the environmental impact. Here, two different technologies were employed to recover polyphenol compounds from GP: microwave hydrodiffusion and gravity (MHG) and ultrasound-assisted extraction (UAE). The further purification of UAE and MHG extracts was carried out through solid-phase extraction (SPE) to obtain three fractions, F1, F2 and F3. ATR-FTIR analysis confirmed the presence of sugar and polysaccharide components in F1, as well as non-anthocyanin and anthocyanin compounds in F2 and F3, respectively. Also, the chemical profile was determined by HPLC-UV-DAD, identifying the presence of catechin in F2, and malvidin-3-O-glucoside chloride and cyanidin chloride derivative as the main anthocyanin compounds in F3. The fractions and their parental extracts were characterized for total phenolic content (TPC) and scavenger activity by in vitro assays. We found that F2-MHG and F3-MHG contained phenol contents 6.5 and 8.5 times higher than those of the parental non-fractionated extracts. Finally, F3-MHG (100 μg/mL, w/v) was shown to reduce the proliferation of HT-29 cells.
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Affiliation(s)
| | - Giovanni Cascone
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | | | - Aziz Bouymajane
- National Research Council, Research Institute on Terrestrial Ecosystems, 80131 Napoli, Italy
| | - Maria Grazia Volpe
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Gian Luigi Russo
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
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de Andrade Arruda Fernandes I, Ribeiro IS, Maciel GM, Pedro AC, Bortolini DG, Ribeiro VR, Barros L, Haminiuk CWI. Biosorption of bioactive compounds in bacterial nanocellulose: Mechanisms and physical-chemical properties. Int J Biol Macromol 2023; 240:124349. [PMID: 37054855 DOI: 10.1016/j.ijbiomac.2023.124349] [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: 12/06/2022] [Revised: 03/14/2023] [Accepted: 04/03/2023] [Indexed: 04/15/2023]
Abstract
Bacterial cellulose (BC) is a biomaterial produced by Gluconacetobacter xylinus, with wide applicability in different areas, such as biomedical, pharmaceutical, and food. BC production is usually carried out in a medium containing phenolic compounds (PC), such as teas, however, the purification process leads to the loss of such bioactive. Thus, the innovation of this research consists of the reincorporation of PC after the purification of the BC matrices through the biosorption process. In this context, the effects of the biosorption process in BC were evaluated to maximize the incorporation of phenolic compounds from a ternary mixture of hibiscus (Hibiscus sabdariffa), white tea (Camellia sinensis), and grape pomace (Vitis labrusca). The biosorbed membrane (BC-Bio) showed a great concentration of total phenolic compounds (TPC = 64.89 mg L-1) and high antioxidant capacity through different assays (FRAP: 130.7 mg L-1, DPPH: 83.4 mg L-1, ABTS: 158.6 mg L-1, TBARS: 234.2 mg L-1). The physical tests also indicated that the biosorbed membrane presented high water absorption capacity, thermal stability, low permeability to water vapor and improved mechanical properties compared to BC-control. These results index that the biosorption of phenolic compounds in BC efficiently increases bioactive content and improves physical membrane characteristics. Also, PC release in a buffered solution suggests that BC-Bio can be used as a polyphenol delivery system. Therefore, BC-Bio is a polymer with wide application in different industrial segments.
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Affiliation(s)
| | - Isabela Sampaio Ribeiro
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), 81531-980 Curitiba, Paraná, Brazil
| | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Universidade Tecnológica Federal do Paraná (UTFPR), 81280-340 Curitiba, Paraná, Brazil
| | - Alessandra Cristina Pedro
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), 81531-980 Curitiba, Paraná, Brazil
| | - Débora Gonçalves Bortolini
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), 81531-980 Curitiba, Paraná, Brazil
| | - Valéria Rampazzo Ribeiro
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), 81531-980 Curitiba, Paraná, Brazil
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal.
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Revitalizing Unfermented Cabernet Sauvignon Pomace Using an Eco-Friendly, Two-Stage Countercurrent Process: Role of pH on the Extractability of Bioactive Phenolics. Processes (Basel) 2022. [DOI: 10.3390/pr10102093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
As the major byproduct of the winemaking industry, grape pomace remains an untapped source of valuable bioactive phenolic compounds. This study elucidated the optimal aqueous extraction parameters for maximizing phenolic extractability, while avoiding the use of harsh conventional solvents and limiting water usage, from Cabernet Sauvignon grape pomace in which the red grape was processed for white wine. In the single-stage aqueous extraction process (AEP), the concurrent impact of pH (2.64–9.36), solids-to-liquid ratio (SLR, g pomace/mL water) (1:50–1:5), and temperature (41.6–58.4 °C) on the total phenolic content (TPC) of Cabernet Sauvignon pomace was evaluated alongside a kinetic study (15–90 min). Optimal single-stage extraction conditions (pH 9.36, 1:50 SLR, 50 °C, 75 min) guided the development of a two-stage countercurrent extraction process (pH 9.36, 1:10 SLR, 50 °C, 75 min) to further reduce water consumption without compromising overall extractability. The countercurrent process reduced fresh water usage by 80%, increased the TPC of the extracts by 18%, and improved the in vitro antioxidant activities (ABTS and ORAC) of the extracts. Untargeted metabolomics enabled the identification of a diverse pool of phenolics, especially flavonol glycosides, associated with grape pomace, while further phenolic quantitation detected improvements in the release of commonly bound phenolics such as ferulic acid, p-coumaric acid, syringic acid, and protocatechuic acid in alkaline extracts compared to the ethanolic extract. This investigation provides an efficient, eco-friendly extraction strategy suitable for applications in functional food, beverage, nutraceutical, and cosmetic industries.
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Ma B, Wang K, Guo J, Zhu G, Zhao X, Zhao M, Yang X, Shao H. Anthocyanins of Asian bird cherries (
Prunus nepalensis
L.): an untapped source for natural food colorants. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bohan Ma
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Kaijie Wang
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Juntong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Ge Zhu
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Xinghua Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Mengge Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Xingbin Yang
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
| | - Hongjun Shao
- College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control Shaanxi Normal University Xi'an China
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Schnarr L, Segatto ML, Olsson O, Zuin VG, Kümmerer K. Flavonoids as biopesticides - Systematic assessment of sources, structures, activities and environmental fate. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 824:153781. [PMID: 35176375 DOI: 10.1016/j.scitotenv.2022.153781] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/03/2022] [Accepted: 02/06/2022] [Indexed: 06/14/2023]
Abstract
Biopesticides obtained from renewable resources and associated with biodegradability have the potential to address resource limitations and environmental pollution, often caused by many conventional pesticides, due to the facility of natural products to run in natural nutrient cycles. Flavonoids are considered benign substitutes for pesticides, however, little comprehensive information of their pesticidal activities and critical evaluation of their associated advantages is available. Therefore, this systematic review assessed sources, structures, activities and the environmental fate of flavonoids on a basis of 201 selected publications. We identified 281 different flavonoids that were investigated for their pesticidal activity as either a pure compound or a flavonoid-containing extract, with quercetin, kaempferol, apigenin, luteolin and their glycosides as the most studied compounds. Agricultural or food waste, a potential sustainable source for flavonoids, represent 10.6% of the plant sources of flavonoids within these studies, showing the currently underutilization of these preferable feedstocks. Analysis of pesticidal activities and target organisms revealed a broad target spectrum for the class of flavonoids, including fungi, insects, plants, bacteria, algae, nematodes, molluscs and barnacles. Little information is available on the environmental fate and biodegradation of flavonoids, and a connection to studies investigating pesticidal activities is largely missing. Emerging from these findings is the need for comprehensive understanding of flavonoids pesticidal activities with emphasis on structural features that influence activity and target specificity to avoid risks for non-target organisms. Only if the target spectrum and environmental fate of a potential biopesticide are known it can serve as a benign substitute. Then, flavonoids can be integrated in a valorization process of agricultural and food waste shifting the extract-produce-consume linear chain to a more circular economy.
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Affiliation(s)
- Lena Schnarr
- Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany.
| | - Mateus L Segatto
- Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905 São Carlos, SP, Brazil
| | - Oliver Olsson
- Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany
| | - Vânia G Zuin
- Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany; Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905 São Carlos, SP, Brazil; Green Chemistry Centre of Excellence, University of York, Heslington, York YO10 5DD, UK
| | - Klaus Kümmerer
- Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany; Research and Education, International Sustainable Chemistry Collaborative Centre (ISC(3)), Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany.
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8
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Moraes DP, Farias CAA, Barin JS, Ballus CA, Barcia MT. Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02806-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3010014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Grape processing residues are a good source of bioactive and nutritional compounds. The incorporation of grape pomace extract (GPE) in starch films can be a strategy for the elaboration of new food packaging products for applications such as edible films or fruit strips. In this context, the objective of this research was to analyze the effect of incorporation and variation of concentration of GPE (0, 20, 30, and 40% mass/mass starch solids) on the physical chemical properties of arrowroot starch edible films created by casting. The GPE was characterized for moisture content, pH, total titratable acidity, total soluble solids, and anthocyanin content. Starch films with and without GPE were evaluated by analyzing their visual appearance, water activity, water content, thickness, water solubility, and water vapor permeability. The GPE had high water content, acidity, and anthocyanins content. The films with GPE showed a noticeable reddish color, similar to observed for the GPE. Increasing the concentration of GPE in the film resulted in significantly increased (p < 0.05) thickness (from 0.060 to 0.106 mm), water content (from 8.17 to 12.48%), solubility in water (from 13.33 to 33.32%), and water vapor permeability (from 3.72 to 6.65 g.mm/m2 day kPa). GPE increased the hydrophilic portion of the film, in addition to acting as a plasticizer, decreasing the molecular interactions of the polymer chain, and favoring its solubilization, which is desirable for applications such as edible films. The elaboration of arrowroot starch films with the incorporation of grape pomace is a good alternative for the reduction of by-products of grape processing.
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Alvi T, Asif Z, Iqbal Khan MK. Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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