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Turan E, Şimşek A. Black garlic as a substitute for fresh garlic to reduce off‐flavor and enhance consumer acceptance and bioactive properties in cemen paste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emre Turan
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
| | - Atilla Şimşek
- Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey
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2
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Punia Bangar S, Chaudhary V, Thakur N, Kajla P, Kumar M, Trif M. Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review. Foods 2021; 10:2282. [PMID: 34681331 PMCID: PMC8534497 DOI: 10.3390/foods10102282] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India
| | - Neha Thakur
- Department of Livestock Product Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India;
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton 10 Technology, Mumbai 400019, India;
| | - Monica Trif
- CENCIRA Agrofood Research and Innovation Centre, Research and Development Department, Ion Meșter, 6, 400650 Cluj-Napoca, Romania
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Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5562518] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.
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Muhialdin BJ, Kadum H, Fathallah S, Meor Hussin AS. Metabolomics profiling and antibacterial activity of fermented ginger paste extends the shelf life of chicken meat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Gat P, Rafiq S, Vysakh T, Gat Y, Waghmare R. A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190619110933] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The World population is increasing continuously and to fulfil the requirement of future
generation food supply needs to be increased. Food availability and accessibility can be increased by
increasing production, improving distribution, and reducing the losses. To achieve the goal of improving
the quality of food products, the use of synthetic packaging films has increased and this has
led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to
replace the use of synthetic packaging, the application of biodegradable films and coatings has shown
promising results. The aim of this article is to update the information about the effects of polysaccharide,
protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the
future, this data will be helpful for the processors to select the best coating material which can
enhance the quality of different fresh, processed and frozen meat, poultry and seafood.
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Affiliation(s)
- Punam Gat
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Shafiya Rafiq
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Thelamparambath Vysakh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Yogesh Gat
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Roji Waghmare
- School of Biotechnology and Bioinformatics, D.Y. Patil University, Navi Mumbai-400614, India
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Li W, Wu G, Wang M, Yue A, Du W, Liu D, Zhao J. Colorimetric detection of class A soybean saponins by coupling DNAzyme with the gap ligase chain reaction. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:3361-3367. [PMID: 32930223 DOI: 10.1039/d0ay00820f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Class A saponins are responsible for the taste of soybean products, and the rapid identification of class A saponins from soybean food is essential for both food safety and cultivar screening. In this study, we propose a colorimetric assay based on the coupling of gap ligase chain reaction (Gap-LCR) with DNAzyme to detect the target GmSg-1 genes of class A soybean saponins with the naked eye, without the involvement of expensive instruments. The limits of detection (LODs) for the GmSg-1a and GmSg-1b genes were determined to be 0.1618 and 0.1625 μM, respectively, with a linear range of 0.2-1.2 μM. The DNAzyme-based Gap LCR assay was successfully employed to identify the target genes from different soybean cultivars, providing a simple means for monitoring the quality of soybean products.
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Affiliation(s)
- Wenshuai Li
- College of Arts and Sciences, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
| | - Guorui Wu
- College of Agronomy, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
| | - Min Wang
- College of Agronomy, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
| | - Aiqin Yue
- College of Agronomy, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
| | - Weijun Du
- College of Agronomy, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
| | - Dingbin Liu
- College of Chemistry, Nankai University, Tianjin, 300071, China
| | - Jinzhong Zhao
- College of Arts and Sciences, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
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Shi S, Kong B, Wang Y, Liu Q, Xia X. Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia. Meat Sci 2020; 163:108080. [DOI: 10.1016/j.meatsci.2020.108080] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 01/04/2020] [Accepted: 02/04/2020] [Indexed: 12/20/2022]
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Umaraw P, Munekata PE, Verma AK, Barba FJ, Singh V, Kumar P, Lorenzo JM. Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.032] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Fan X, Liu G, Qiao Y, Zhang Y, Leng C, Chen H, Sun J, Feng Z. Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product. J Food Sci 2019; 84:2441-2448. [PMID: 31429494 DOI: 10.1111/1750-3841.14760] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2019] [Revised: 07/02/2019] [Accepted: 07/11/2019] [Indexed: 01/07/2023]
Abstract
The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria-fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9-hexadecenoate, ethyl oleate, ethanol, 3-methyl-1-butanol, 5-methoxy-1-pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. PRACTICAL APPLICATION: This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time.
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Affiliation(s)
- Xuejing Fan
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Gefei Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Yali Qiao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Yanjiao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Cong Leng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Hongyu Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Jiahui Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
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Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. Int J Food Microbiol 2019; 309:108328. [PMID: 31518953 DOI: 10.1016/j.ijfoodmicro.2019.108328] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 06/25/2019] [Accepted: 08/24/2019] [Indexed: 01/22/2023]
Abstract
Ultrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation methods is scarce. Therefore, the aim of this study was to describe the inactivation of Staphylococcus spp. (SA) present in the natural microbiota of sliced Brazilian dry-cured loin (Socol, BDL) using US (40 kHz and 5.40 W/g) at 1.6-17.9 kJ/g, temperature (T) between 6.4 and 73.6 °C and peracetic acid (PA) between 5.5 and 274.5 mg/L employing the Central Composite Rotatable Design. The model fully describes how the combination of US, T, and PA affects SA inactivation. In BDL, an increase in US acoustic energy density (kJ/g) allows the reduction of T necessary to inactivate SA because of the occurrence of synergistic effect. However, US applied at low T was inefficient. On the other hand, PA was more efficient at low T, since high T degraded this compound at different rates according to the holding T. Therefore, the data indicates a relation between the technologies used in the combined decontamination of sliced BDL improving dry-cured meat safety.
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Wang J, Li M, Wang J, Liu M, Yang K, Zhang J, Fan M, Wei X. Antibiotic Resistance of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Naturally Fermented Chinese Cured Beef. J Food Prot 2018; 81:2054-2063. [PMID: 30485765 DOI: 10.4315/0362-028x.jfp-18-195] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
This study provided phenotypic and molecular analysis of the antibiotic resistance within coagulase-negative staphylococci and lactic acid bacteria isolated from naturally fermented Chinese cured beef. A total of 49 strains were isolated by selective medium and identified at the species level by 16S rRNA gene sequencing as follows: Staphylococcus carnosus (37), Lactobacillus plantarum (6), Weissella confusa (4), Lactobacillus sakei (1), and Weissella cibaria (1). All strains were typed by random amplified polymorphic DNA fingerprinting, and their antibiotic resistances profiles to 15 antibiotics were determined as the MIC by using the agar dilution method. All the tested strains were sensitive to ampicillin, and most of them were also sensitive to penicillin, gentamycin, neomycin, norfloxacin, and ciprofloxacin with low MICs. High resistance to streptomycin, vancomycin, erythromycin, roxithromycin, lincomycin, and kanamycin was widely observed, while the resistant levels to tetracycline, oxytetracycline, and chloramphenicol varied. The presence of corresponding resistance genes in resistant isolates was investigated by PCR, with the following genes detected: tet(M) gene in 9 S. carnosus strains and 1 W. confusa strain; erm(F) gene in 10 S. carnosus strains; ere(A) gene in 6 S. carnosus strains; ere(A) gene in 4 S. carnosus strains and 1 L. plantarum strain; and str(A) gene and str(B) gene in 3 S. carnosus strains. The results indicated that multiple antibiotic resistances were common in coagulase-negative staphylococci and lactic acid bacteria strains isolated from naturally fermented Chinese cured beef. Safety analysis and risk assessment should be performed for application in meat products.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Mingyue Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Miaomiao Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Kun Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Jie Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
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