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Bai Y, Li J, Huang M, Yan S, Li F, Xu J, Peng Z, Wang X, Ma J, Sun J, Yang B, Cui S. Prevalence and characterization of foodborne pathogens isolated from fresh-cut fruits and vegetables in Beijing, China. Int J Food Microbiol 2024; 421:110804. [PMID: 38905809 DOI: 10.1016/j.ijfoodmicro.2024.110804] [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: 01/24/2024] [Revised: 06/13/2024] [Accepted: 06/16/2024] [Indexed: 06/23/2024]
Abstract
Pre-cut fresh fruits and vegetables are highly appealing to consumers for their convenience, however, as they are highly susceptible to microbial contamination in processing, the potential risks of foodborne illnesses to public health are not negligible. This study aimed to assess the prevalence, antibiotic susceptibility and molecular characteristics of major foodborne pathogens (Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Salmonella) isolated from fresh-cut fruits and vegetables in Beijing, China. 86 stains were isolated from 326 samples, with S. aureus being the highest prevalence (15.38 %), followed by E. coli (9.23 %) and L. monocytogenes (1.85 %), while no Salmonella was detected. The prevalence by type of food indicated that fruit trays and mixed vegetables were more susceptible to contamination by pathogens. 98 % of S. aureus were resistant to at least of one antibiotic, and showed a high resistance rate to benzylpenicillin (90 %) and oxacillin (48 %). Among 25 E. coli isolates, 57.67 % of which exhibited multi-drug resistance, with common resist to trimethoprim/sulfamethoxazole (66.67 %) and ampicillin (63.33 %). A total of 9 sequence types (STs) and 8 spa types were identified in 35 S. aureus isolates, with ST398-t34 being the predominant type (42.86 %). Additionally, analysis of 25 E. coli isolates demonstrated significant heterogeneity, characterized by 22 serotypes and 18 STs. Genomic analysis revealed that 5 and 44 distinct antibiotic resistance genes (ARGs) in S. aureus and E. coli, respectively. Seven quinolone resistance-determining regions (QRDRs) mutations were identified in E. coli isolates, of which GyrA (S83L) was the most frequently detected. All the S. aureus and E. coli isolates harbored virulence genes. ARGs in S. aureus and E. coli showed a significant positive correlation with plasmids. Furthermore, one L. monocytogenes isolate, which was ST101 and serogroupIIc from watermelon sample, harbored virulence genes (inlA and inlB) and LIPI-1 pathogenic islands (prfA, plcA, hly and actA), which posed potential risks for consumer's health. This study focused on the potential microbial risk of fresh-cut fruits and vegetables associated with foodborne diseases, improving the scientific understanding towards risk assessment related to ready-to-eat foods.
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Affiliation(s)
- Yao Bai
- NHC Key Laboratory of Food Safety Risk Assessment, China National Centre for Food Safety Risk Assessment, Beijing 100022, China
| | - Jun Li
- College of Food Science and Engineering, Northwest Agriculture and Forestry Science and Technology University, Shaanxi 712100, China
| | - Minyi Huang
- College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Hunan 417000, China; College of Life Science, Anqing Normal University, Anhui 246133, China
| | - Shaofei Yan
- NHC Key Laboratory of Food Safety Risk Assessment, China National Centre for Food Safety Risk Assessment, Beijing 100022, China
| | - Fengqin Li
- NHC Key Laboratory of Food Safety Risk Assessment, China National Centre for Food Safety Risk Assessment, Beijing 100022, China
| | - Jin Xu
- NHC Key Laboratory of Food Safety Risk Assessment, China National Centre for Food Safety Risk Assessment, Beijing 100022, China
| | - Zixin Peng
- NHC Key Laboratory of Food Safety Risk Assessment, China National Centre for Food Safety Risk Assessment, Beijing 100022, China
| | - Xueshuo Wang
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Jinjing Ma
- NHC Key Laboratory of Food Safety Risk Assessment, China National Centre for Food Safety Risk Assessment, Beijing 100022, China; College of Life Science, Anqing Normal University, Anhui 246133, China
| | - Jiali Sun
- College of Food Science and Engineering, Northwest Agriculture and Forestry Science and Technology University, Shaanxi 712100, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest Agriculture and Forestry Science and Technology University, Shaanxi 712100, China.
| | - Shenghui Cui
- National Institutes for Food and Drug Control, Beijing 100050, China.
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de Aragão Freire Ferreira Finger J, de Almeida Silva G, Bernardino MC, Andrade DKA, Maffei DF, Pinto UM. Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil. Braz J Microbiol 2024; 55:1635-1646. [PMID: 38472699 PMCID: PMC11153469 DOI: 10.1007/s42770-024-01275-4] [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: 11/28/2023] [Accepted: 02/05/2024] [Indexed: 03/14/2024] Open
Abstract
Minimally processed vegetables (MPVs) are marketed as convenient and healthy choices for consumers. However, the absence of post-commercialization treatments raises concerns about their microbiological safety. This study investigated the processing practices of 28 Brazilian MPV plants and compared the microbiological quality of these products with fresh counterparts in the city of Sao Paulo, Brazil. Through cluster analysis, the processing plants were categorized into two groups: group 1 (nineteen plants) primarily uses chemical substances in the washing step, while group 2 (nine plants) avoids chemical use but employs similar rinsing practices. Microbiological analysis of 100 samples (49 unprocessed and 51 MPVs) revealed no significant differences in microbial group counts (Enterobacteriaceae, coliforms, and E. coli) between the in natura (unprocessed) and MPV products. However, the prevalence of E. coli was higher in natura vegetables than in MPVs. The results indicated the presence of Salmonella DNA (from either dead or live cells or residual DNA) in 4 samples (3 in natura and 1 MPV) using conventional PCR, suggesting the presence of the pathogen in these samples. Listeria monocytogenes was absent, but Listeria innocua was found in two unprocessed products. The study suggests that certain MPVs have microbial loads similar to unprocessed vegetables, potentially serving as carriers for pathogen transmission. These findings emphasize the importance of understanding practices in Brazilian MPV processing plants, informing the implementation of control measures to improve MPV safety and shelf-life, thus ensuring microbiological safety.
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Affiliation(s)
- Jéssica de Aragão Freire Ferreira Finger
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Professor Lineu Prestes, 580. B14, Sao Paulo, SP, 05508-000, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil
| | - Guilherme de Almeida Silva
- Department of Nutrition in Public Health, Faculty of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Mariana Calado Bernardino
- Department of Nutrition in Public Health, Faculty of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Dhuelly Kelly Almeida Andrade
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil
| | - Daniele Fernanda Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil
| | - Uelinton Manoel Pinto
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Professor Lineu Prestes, 580. B14, Sao Paulo, SP, 05508-000, Brazil.
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
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Zhang Q, Fu B, Chen Q, Lu J, Zhu Z, Yan C, Guan F, Wang P, Fu L, Yu P. Biosynthesis of the phycocyanin β-subunit in Escherichia coli BL21 and its antioxidant activity and application in the preservation of fresh-cut apples. Int J Biol Macromol 2024; 258:128951. [PMID: 38143054 DOI: 10.1016/j.ijbiomac.2023.128951] [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: 06/14/2023] [Revised: 12/03/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
In this study, the biosynthesis of phycocyanin β-subunit (CpcB) in Escherichia coli BL21 was investigated, and its antioxidant activity and application in anti-browning of fresh-cut apples was explored. Four genes (cpcB, cpeS, hox1 and pcyA) involved in the biosynthesis of CpcB were cloned and transformed into E. coli BL21 by constructing recombinant plasmid pETDuet-5. The positive transformant was screened by ampicillin resistance. The analysis of SDS-PAGE and zinc fluorescence spectrum showed that CpcB was successfully expressed in E. coli BL21 with a molecular weight of 21 kDa. The purified CpcB had a maximum absorption peak at 615 nm, and its maximum florescence emission wavelength was 640 nm. It exhibited a stronger ability to scavenge four free radicals than Vc. The color change in fresh-cut apples was obviously delayed by the CpcB treatment. These results suggest that CpcB may be used as a potential anti-browning agent for food preservation.
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Affiliation(s)
- Qili Zhang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China
| | - Bing Fu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China; College of Forestry Science and Technology, Lishui Vocational and Technical College, 357 Zhongshan Street North, Lishui, Zhejiang Province 323000, People's Republic of China
| | - Qingwei Chen
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China
| | - Jiajie Lu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China
| | - Zhiwen Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China
| | - Chuyang Yan
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China
| | - Fuyao Guan
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China
| | - Peize Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China
| | - Linglin Fu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China
| | - Ping Yu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang Province 310035, People's Republic of China.
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Prasad A, Wynands E, Roche SM, Romo-Bernal C, Allan N, Olson M, Levengood S, Andersen R, Loebel N, Sabino CP, Ross JA. Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers. Foods 2024; 13:453. [PMID: 38338588 PMCID: PMC10855769 DOI: 10.3390/foods13030453] [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: 12/27/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
The development of novel antimicrobial technologies for the food industry represents an important strategy to improve food safety. Antimicrobial photodynamic disinfection (aPDD) is a method that can inactivate microbes without the use of harsh chemicals. aPDD involves the administration of a non-toxic, light-sensitive substance, known as a photosensitizer, followed by exposure to visible light at a specific wavelength. The objective of this study was to screen the antimicrobial photodynamic efficacy of 32 food-safe pigments tested as candidate photosensitizers (PSs) against pathogenic and food-spoilage bacterial suspensions as well as biofilms grown on relevant food contact surfaces. This screening evaluated the minimum bactericidal concentration (MBC), minimum biofilm eradication concentration (MBEC), and colony forming unit (CFU) reduction against Salmonella enterica, methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas fragi, and Brochothrix thermosphacta. Based on multiple characteristics, including solubility and the ability to reduce the biofilms by at least 3 log10 CFU/sample, 4 out of the 32 PSs were selected for further optimization against S. enterica and MRSA, including sunset yellow, curcumin, riboflavin-5'-phosphate (R-5-P), and erythrosin B. Optimized factors included the PS concentration, irradiance, and time of light exposure. Finally, 0.1% w/v R-5-P, irradiated with a 445 nm LED at 55.5 J/cm2, yielded a "max kill" (upwards of 3 to 7 log10 CFU/sample) against S. enterica and MRSA biofilms grown on metallic food contact surfaces, proving its potential for industrial applications. Overall, the aPDD method shows substantial promise as an alternative to existing disinfection technologies used in the food processing industry.
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Affiliation(s)
- Amritha Prasad
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Erin Wynands
- ACER Consulting, Guelph, ON N1G 5L3, Canada; (E.W.); (S.M.R.)
| | - Steven M. Roche
- ACER Consulting, Guelph, ON N1G 5L3, Canada; (E.W.); (S.M.R.)
| | - Cristina Romo-Bernal
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Nicholas Allan
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Merle Olson
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Sheeny Levengood
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Roger Andersen
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Nicolas Loebel
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Caetano P. Sabino
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
- Center for Lasers and Applications, Energy and Nuclear Research Institute, São Paulo 05508-000, SP, Brazil
| | - Joseph A. Ross
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
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Xu X, Zhang H, Jin S, Zhu Y, Lv Z, Cui P, Lu G. Three Licorice Extracts' Impact on the Quality of Fresh-Cut Sweet Potato ( Ipomoea batatas (L.) Lam) Slices. Foods 2024; 13:211. [PMID: 38254512 PMCID: PMC10815067 DOI: 10.3390/foods13020211] [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: 12/06/2023] [Revised: 01/01/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
The quality of fresh-cut produce, particularly sweet potatoes, is crucial for their value. Licorice extract is an optional additive in fresh-cut sweet potatoes. This study examined the impact of three licorice extracts (licorice acid, LA; licorice flavonoids, LF; and licorice polysaccharides, LP) on the quality of fresh-cut sweet potato slices (FCSPSs) for one week of storage. After one week of storage, the extracts showed varying effects on FCSPSs. LA and LF treatments reduced the area proportion of browning (APB), while LP treatments increased APB and decreased L* values. Antioxidant experiments revealed that LP treatments increased PPO and POD activity while reducing SOD activity. The concentrations of the three licorice extracts showed a strong negative correlation with SOD activity. In conclusion, LP harmed the appearance and antioxidant qualities of FCSPSs. LA and LF may be suitable additive components for FCSPSs, and 30 mg/mL LA and LF treatments were found to maintain the appearance and texture quality of FCSPSs during storage. Therefore, careful consideration should be given when using LP as a food additive for FCSPSs.
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Affiliation(s)
| | | | | | | | | | | | - Guoquan Lu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China; (X.X.); (H.Z.); (Y.Z.); (Z.L.); (P.C.)
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Guan Y, Lu S, Sun Y, Zheng X, Wang R, Lu X, Pang L, Cheng J, Wang L. Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism. PLANTS (BASEL, SWITZERLAND) 2024; 13:125. [PMID: 38202433 PMCID: PMC10781026 DOI: 10.3390/plants13010125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/18/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024]
Abstract
During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality. Tea polyphenols (TPs), natural preservatives with potent reducing properties, are hypothesized to impact this browning process. However, their influence and regulatory mechanism on the enzymatic browning of fresh-cut potatoes remain poorly understood. This study used the "Holland Seven" potato as the research material to explore the effects of a treatment with different TP concentrations (0.1 g L-1, 0.2 g L-1, and 0.3 g L-1) on the browning phenomenon and quality of fresh-cut potatoes during storage. The results showed that appropriate concentrations of TP treatment had a good preservation effect on the appearance and edible quality of fresh-cut potatoes. Furthermore, exogenous TP treatment reduced the content of enzymatic browning substrates (caffeic acid, p-coumaric acid, and ferulic acid) by regulating phenylpropanoid metabolism. Meanwhile, TP treatment augmented the activities of antioxidative enzymes (superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase), maintained higher levels of ascorbic acid (Vc), and reduced glutathione (GSH). Consequently, the TP treatment could inhibit enzymatic browning by regulating reactive oxygen species (ROS) metabolism and the Vc-GSH cycle in fresh-cut potatoes.
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Affiliation(s)
- Yuge Guan
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Sainan Lu
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Yan Sun
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Xinrui Zheng
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Run Wang
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Xinghua Lu
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Linjiang Pang
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Jiyu Cheng
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Lei Wang
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310058, China
- Zhejiang-Israel Joint Laboratory of Self-Assembling Functional Materials, ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311215, China
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Wang J, Cui Y, Zhang M, Wang L, Aihaiti A, Maimaitiyiming R. Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing. ULTRASONICS SONOCHEMISTRY 2024; 102:106739. [PMID: 38154207 PMCID: PMC10792264 DOI: 10.1016/j.ultsonch.2023.106739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/14/2023] [Accepted: 12/18/2023] [Indexed: 12/30/2023]
Abstract
In this study, we explored the use of plasma-activated water (PAW) in combination with ultrasound (US) for food disinfection. Our research introduces a novel approach that utilizes a pulsed-control (PC) method to modify the PAW. The resulting PCPAW exhibits significantly higher concentrations of key reactive oxygen and nitrogen species (RONS) compared to conventional PAW. The disinfection efficacy of US-PCPAW against fresh-cut lettuce was compared to that of US-PAW, US, and PCPAW. The combination of US and PCPAW was highly effective in reducing food-borne pathogens, surpassing single treatments in count reduction and minimizing cross-contamination. Furthermore, our study demonstrates that US-PCPAW effectively controls browning appearance without compromising sensory attributes. These findings suggest that PCPAW, as a novel disinfectant, can be a valuable addition to US to enhance the quality and safety of fresh-cut produce.
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Affiliation(s)
- Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yincang Cui
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; Physics and Chemistry Analysis Center, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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Xin Y, Liu Z, Yang C, Dong C, Chen F, Liu K. Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation. Int J Biol Macromol 2023; 253:127064. [PMID: 37748593 DOI: 10.1016/j.ijbiomac.2023.127064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/23/2023] [Accepted: 09/22/2023] [Indexed: 09/27/2023]
Abstract
The increase in pectin methylesterase (PME) activity on fresh-cut apple surface can smartly trigger the controlled release of bactericidal agents encapsulated within intelligent responsive Pickering emulsions. In this study, we developed a PME-responsive nanocomplex (W-H-II) to stabilize Pickering emulsion containing thyme essential oil (TEO), preserving fresh-cut apples. W-H-II, formed by heat-induced whey protein isolate (WPI) and high methoxyl pectin (HMP) (pH 4.5, 85 °C, 15 min, WPI:HMP ratio 1:2), exhibited good pH stability due to the stabilizing effects of hydrophobic, hydrogen bonding, and electrostatic interactions. The presence of PME triggered the demethylation of HMP within W-H-II, conferring PME response characteristics. Subsequently, a bacteriostasis experiment with pectinase-producing Bacillus subtilis provided evidence of PME-triggered TEO release from W-H-II-stabilized Pickering emulsion. Furthermore, microscopy techniques were employed to verify the demulsification behavior of the emulsion when PME activity ranged from 0.25 to 2.50 U mL-1. Finally, the PME-responsive TEO Pickering emulsion effectively preserved fresh-cut apples. Stored for 6 days at 5 °C and 10 °C, as the PME activity on the apple surface increased, the decay rate of the coated group was 0 %, with a total colony count below 3.0 log CFU g-1. This study introduces a novel intelligent preservation strategy for storing fresh-cut apples.
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Affiliation(s)
- Ying Xin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Zhenzhen Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Chenhao Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Chen Dong
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Kunlun Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
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Sun M, Wang M, Lu H, Yu Q, Yuan S, Guo Y, Yao W, Yu H. Coupling dynamics of respiration, gas exchange, and Pseudomonas fluorescens growth on fresh-cut cucumber (Cucumis sativus L.) in passive modified atmosphere packing. Food Res Int 2023; 173:113306. [PMID: 37803617 DOI: 10.1016/j.foodres.2023.113306] [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: 04/10/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
This study established microbial growth models for fresh-cut cucumber packaged with different O2 transmission rate (OTR) films. Biaxially oriented polyamide/low-density polyethylene (BOPA/LDPE) film (Ⅰ: OTR5, Ⅳ: OTR48) and polyethylene (PE) film (Ⅱ: OTR2058, Ⅲ: OTR3875) were used to construct a passive modified atmosphere packaging (MAP). Mathematic models have been established to account for dynamic variations in the O2/CO2 concentration and their impacts on Pseudomonas fluorescens growth. The coupling models included: 1) respiration models of cucumber and P. fluorescens based on Michaëlis-Menten equation, 2) coupling gas exchange models based on Fick's law that contained models of P. fluorescens growth and respiration, 3) coupling microbial growth models contained respiration and gas exchange models. Coupling model with Baranyi function successfully fitted variations of O2/CO2 concentration and P. fluorescens growth in the two packaging. In addition, quality properties of packed fresh-cut cucumber were determined. The film Ⅳ (OTR48) as a high barrier film showed the highest inhibition of P. fluorescens growth, adequately retained its colour, firmness and total soluble solid (TSS) concentration in contrast to the PE films packaging. The constructed coupling models can be utilized for assessing the shelf life and microbial growth of fresh-cut vegetables with spoilage dominated by pseudomonads.
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Affiliation(s)
- Mengge Sun
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Mengru Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Haodong Lu
- Key Laboratory of Food Safety Rapid Detection Technology and Product Evaluation Center for Jiangsu Province Market Regulation No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China; Suzhou Institute of Product Quality Supervision and Inspection, No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China
| | - Qiang Yu
- Key Laboratory of Food Safety Rapid Detection Technology and Product Evaluation Center for Jiangsu Province Market Regulation No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China; Suzhou Institute of Product Quality Supervision and Inspection, No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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10
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Cuggino SG, Possas A, Posada-Izquierdo GD, Theumer MG, Pérez-Rodríguez F. Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Models. Foods 2023; 12:3999. [PMID: 37959118 PMCID: PMC10647251 DOI: 10.3390/foods12213999] [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: 09/10/2023] [Revised: 10/22/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
A survey was performed to gather information on the processing steps, conditions, and practices employed by industries processing ready-to-eat (RTE) leafy vegetables in Argentina. A total of seven industries participated in the survey. A cluster analysis of the data obtained was performed to identify homogeneous groups among the participating industries. The data collected were used as inputs of two predictive microbiology models to estimate Salmonella concentrations after chlorine washing, during storage and distribution of final products, and to rank the different practices according to the final estimated Salmonella levels. Six different clusters were identified by evaluating the parameters, methods, and controls applied in each processing step, evidencing a great variability among industries. The disinfectant agent applied by all participating industries was sodium hypochlorite, though concentrations and application times differed among industries from 50 to 200 ppm for 30 to 110 s. Simulations using predictive models indicated that the reductions in Salmonella in RTE leafy vegetables would vary in the range of 1.70-2.95 log CFU/g during chlorine-washing depending on chlorine concentrations applied, washing times, and vegetable cutting size, which varied from 9 to 16 cm2 among industries. Moreover, Salmonella would be able to grow in RTE leafy vegetables during storage and distribution, achieving levels of up to 2 log CFU/g, considering the storage and transportation temperatures and times reported by the industries, which vary from 4 to 14 °C and from 18 to 30 h. These results could be used to prioritize risk-based sampling programs by Food Official Control or determine more adequate process parameters to mitigate Salmonella in RTE leafy vegetables. Additionally, the information gathered in this study is useful for microbiological risk assessments.
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Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000, Argentina;
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
| | - Guiomar Denisse Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000, Argentina;
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigaciones en Bioquímica Clínica e Inmunología (CIBICI), Córdoba X5000, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
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11
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Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [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: 04/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
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Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
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12
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Li Z, Yu F. Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension. Foods 2023; 12:3121. [PMID: 37628120 PMCID: PMC10453541 DOI: 10.3390/foods12163121] [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: 07/14/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, there has been increasing concern about the safety of additives used to extend the shelf-life of food products. As a result, lycopene, a natural phytochemical compound, has attracted attention, as it has been demonstrated to be a potential alternative to traditional artificial antioxidants, with significant health benefits when applied to food preservation. Based on this, this review introduces the specific forms of lycopene currently used as an antioxidant in foods, both in its naturally occurring forms in fruits and vegetables and in artificially added forms involving technologies such as composite coating, active film packaging, emulsion, and microcapsules. In addition, it also provides a comprehensive summary of the effects and progress of lycopene in the preservation of different types of food products, such as meat, seafood, oil, dairy products, fruits, and vegetables, in the last decade. At last, it also points out the limitations of lycopene, including its insolubility in water, dark color, and high sensitivity to heat or light, as well as the potential solutions to load lycopene on suitable carriers, such as combining lycopene with antimicrobial substances or other actives, in order to broaden its applications as an antioxidant in future foods.
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Affiliation(s)
- Zhixi Li
- Haide College, Ocean University of China, Qingdao 266100, China;
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China;
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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13
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Shouket S, Khurshid S, Khan J, Batool R, Sarwar A, Aziz T, Alhomrani M, Alamri AS, Sameeh MY, Zubair Filimban F. Enhancement of shelf-life of food items via immobilized enzyme nanoparticles on varied supports. A sustainable approach towards food safety and sustainability. Food Res Int 2023; 169:112940. [PMID: 37254364 DOI: 10.1016/j.foodres.2023.112940] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 04/28/2023] [Accepted: 05/02/2023] [Indexed: 06/01/2023]
Abstract
This study was designed to extend the shelf life of fruits and vegetables through a novel technique based on utilization of microbially driven enzyme glucose oxidase and casting a fine layer of hydrogen peroxide on the food item that protected the fruit from decay. The produced nanoparticles (ZnO, Ag) were ligated with Glucose Oxidize (GOx) purified from Aspergillus niger. Post ligation studies revealed that ligated enzymes display relatively enhanced activity. Four types of sprays were prepared in order to compare their effectiveness. Glucose oxidase/silver nanoparticles (GOx/AgNPs), glucose oxidase/zinc oxide nanoparticles (GOx/ZnONPs), AgNPs and ZnONPs sprays were applied to guava fruit samples as post-harvest therapeutic agents for a period of 15 days. Fruit quality parameters such as total suspended solids (TSS), pH, weight loss, DPPH free radical capturing performance and firmness confirms that usage of the bioconjugates especially that of GOx/ZnONP was curiously active to maintain the physical appearance of fruit well along with no such deterioration in chemical composition of fruit. Consequently, enzymes ligated on the surface of nanoparticles (ZnONP) are exceptional for extension of post-harvest shelf life of fruits such as guava.
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Affiliation(s)
- Sumaira Shouket
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan
| | - Shazia Khurshid
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan.
| | - Jahangir Khan
- Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan
| | - Razia Batool
- Department of Forensic and Toxicology, Sahara medical college Narowal, Pakistan
| | - Abid Sarwar
- Food and Biotechnology Research Center, Pakistan Council of Scientific Industrial Research (PCSIR) Lahore, 54600, Pakistan
| | - Tariq Aziz
- School of Food & Biological Engineering, Jiangsu University Zhenjiang, 212013, China.
| | - Majid Alhomrani
- Department of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University P.O.Box 11099, Taif 21944, Saudi Arabia
| | - Abdulhakeem S Alamri
- Department of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University P.O.Box 11099, Taif 21944, Saudi Arabia
| | - Manal Y Sameeh
- Chemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah 24831, Saudi Arabia 6
| | - Faten Zubair Filimban
- Division of Plant Sciences, Department of Biology, King Abdulaziz University, Jeddah 21551, Saudi Arabia
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14
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Suna G, Erdemir E, Gunduz S, Ozturk T, Karakuş E. Monitoring of Hypochlorite Level in Fruits, Vegetables, and Dairy Products: A BODIPY-Based Fluorescent Probe for the Rapid and Highly Selective Detection of Hypochlorite. ACS OMEGA 2023; 8:22984-22991. [PMID: 37396205 PMCID: PMC10308583 DOI: 10.1021/acsomega.3c02069] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Accepted: 05/29/2023] [Indexed: 07/04/2023]
Abstract
Hypochlorite/hypochlorous acid (ClO-/HOCl), among the diverse reactive oxygen species, plays a vital role in various biological processes. Besides, ClO- is widely known as a sanitizer for fruits, vegetables, and fresh-cut produce, killing bacteria and pathogens. However, excessive level of ClO- can lead to the oxidation of biomolecules such as DNA, RNA, and proteins, threatening vital organs. Therefore, reliable and effective methods are of utmost importance to monitor trace amounts of ClO-. In this work, a novel BODIPY-based fluorescent probe bearing thiophene and a malononitrile moiety (BOD-CN) was designed and constructed to efficiently detect ClO-, which exhibited distinct features such as excellent selectivity, sensitivity (LOD = 83.3 nM), and rapid response (<30 s). Importantly, the probe successfully detected ClO- in various spiked water, milk, vegetable, and fruit samples. In all, BOD-CN offers a clearly promising approach to describe the quality of ClO--added dairy products, water, fresh vegetables, and fruits.
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Affiliation(s)
- Garen Suna
- Organic
Chemistry Laboratory, Chemistry Group, The Scientific & Technological
Research Council of Turkey, National Metrology
Institute (TUBITAK UME), 41470 Gebze, Kocaeli, Turkey
- Department
of Chemistry, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Eda Erdemir
- Organic
Chemistry Laboratory, Chemistry Group, The Scientific & Technological
Research Council of Turkey, National Metrology
Institute (TUBITAK UME), 41470 Gebze, Kocaeli, Turkey
- Department
of Chemistry, Faculty of Science, Istanbul
University, 34134 Fatih, Istanbul, Turkey
| | - Simay Gunduz
- Organic
Chemistry Laboratory, Chemistry Group, The Scientific & Technological
Research Council of Turkey, National Metrology
Institute (TUBITAK UME), 41470 Gebze, Kocaeli, Turkey
| | - Turan Ozturk
- Organic
Chemistry Laboratory, Chemistry Group, The Scientific & Technological
Research Council of Turkey, National Metrology
Institute (TUBITAK UME), 41470 Gebze, Kocaeli, Turkey
- Department
of Chemistry, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Erman Karakuş
- Organic
Chemistry Laboratory, Chemistry Group, The Scientific & Technological
Research Council of Turkey, National Metrology
Institute (TUBITAK UME), 41470 Gebze, Kocaeli, Turkey
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15
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Lee G, Choi SW, Yoo M, Chang HJ, Lee N. Effects of Plasma-Activated Water Treatment on the Inactivation of Microorganisms Present on Cherry Tomatoes and in Used Wash Solution. Foods 2023; 12:2461. [PMID: 37444199 DOI: 10.3390/foods12132461] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
Herein, we investigated the potential of plasma-activated water (PAW) as a wash solution for the microbial decontamination of cherry tomatoes. We analyzed the efficacy of PAW as a bactericidal agent based on reactive species and pH. Immersion for 5 min in PAW15 (generated via plasma activation for 15 min) was determined as optimal for microbial decontamination of fresh produce. The decontamination efficacy of PAW15 exceeded those of mimic solutions with equivalent reactive species concentrations and pH (3.0 vs. 1.7 log reduction), suggesting that the entire range of plasma-derived reactive species participates in decontamination rather than a few reactive species. PAW15-washing treatment achieved reductions of 6.89 ± 0.36, 7.49 ± 0.40, and 5.60 ± 0.05 log10 CFU/g in the counts of Bacillus cereus, Salmonella sp., and Escherichia coli O157:H7, respectively, inoculated on the surface of cherry tomatoes, with none of these strains detected in the wash solution. During 6 days of 25 °C storage post-washing, the counts of aerobic bacteria, yeasts, and molds were below the detection limit. However, PAW15 did not significantly affect the viability of RAW264.7 cells. These results demonstrate that PAW effectively inactivates microbes and foodborne pathogens on the surface of cherry tomatoes and in the wash solution. Thus, PAW could be used as an alternative wash solution in the fresh produce industry without cross-contamination during washing and environmental contamination by foodborne pathogens or potential risks to human health.
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Affiliation(s)
- Gaeul Lee
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Sung-Wook Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Miyoung Yoo
- Food Standard Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Hyun-Joo Chang
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Nari Lee
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
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16
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Finger JAFF, Santos IM, Silva GA, Bernardino MC, Pinto UM, Maffei DF. Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects. Foods 2023; 12:foods12112259. [PMID: 37297503 DOI: 10.3390/foods12112259] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/30/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023] Open
Abstract
The global demand for minimally processed vegetables (MPVs) has grown, driven by changes in the population's lifestyle. MPVs are fresh vegetables that undergo several processing steps, resulting in ready-to-eat products, providing convenience for consumers and food companies. Among the processing steps, washing-disinfection plays an important role in reducing the microbial load and eliminating pathogens that may be present. However, poor hygiene practices can jeopardize the microbiological quality and safety of these products, thereby posing potential risks to consumer health. This study provides an overview of minimally processed vegetables (MPVs), with a specific focus on the Brazilian market. It includes information on the pricing of fresh vegetables and MPVs, as well as an examination of the various processing steps involved, and the microbiological aspects associated with MPVs. Data on the occurrence of hygiene indicators and pathogenic microorganisms in these products are presented. The focus of most studies has been on the detection of Escherichia coli, Salmonella spp., and Listeria monocytogenes, with prevalence rates ranging from 0.7% to 100%, 0.6% to 26.7%, and 0.2% to 33.3%, respectively. Foodborne outbreaks associated with the consumption of fresh vegetables in Brazil between 2000 and 2021 were also addressed. Although there is no information about whether these vegetables were consumed as fresh vegetables or MPVs, these data highlight the need for control measures to guarantee products with quality and safety to consumers.
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Affiliation(s)
- Jéssica A F F Finger
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, SP, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
| | - Isabela M Santos
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, SP, Brazil
| | - Guilherme A Silva
- Department of Nutrition, Faculty of Public Health, University of Sao Paulo, Sao Paulo 01246-904, SP, Brazil
| | - Mariana C Bernardino
- Department of Nutrition, Faculty of Public Health, University of Sao Paulo, Sao Paulo 01246-904, SP, Brazil
| | - Uelinton M Pinto
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, SP, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
| | - Daniele F Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, SP, Brazil
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17
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Lan X, Liu Y, Wang L, Wang H, Hu Z, Dong H, Yu Z, Yuan Y. A review of curcumin in food preservation: Delivery system and photosensitization. Food Chem 2023; 424:136464. [PMID: 37247602 DOI: 10.1016/j.foodchem.2023.136464] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/01/2023] [Accepted: 05/23/2023] [Indexed: 05/31/2023]
Abstract
As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.
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Affiliation(s)
- Xiang Lan
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lei Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Haiyan Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhe Hu
- Hisense Ronshen (Guangdong) Refrigerator Co., Ltd., Foshan 528303, China
| | - Hao Dong
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhiwen Yu
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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18
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Hu X, Hu Y, Cai W, Xu Z, Zhao P, Liu X, She Q, Hu Y, Li J. Automatic Detection of Small Sample Apple Surface Defects Using ASDINet. Foods 2023; 12:foods12061352. [PMID: 36981277 PMCID: PMC10048236 DOI: 10.3390/foods12061352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
The appearance quality of apples directly affects their price. To realize apple grading automatically, it is necessary to find an effective method for detecting apple surface defects. Aiming at the problem of a low recognition rate in apple surface defect detection under small sample conditions, we designed an apple surface defect detection network (ASDINet) suitable for small sample learning. The self-developed apple sorting system collected RGB images of 50 apple samples for model verification, including non-defective and defective apples (rot, disease, lacerations, and mechanical damage). First, a segmentation network (AU-Net) with a stronger ability to capture small details was designed, and a Dep-conv module that could expand the feature capacity of the receptive field was inserted in its down-sampling path. Among them, the number of convolutional layers in the single-layer convolutional module was positively correlated with the network depth. Next, to achieve real-time segmentation, we replaced the flooding of feature maps with mask output in the 13th layer of the network. Finally, we designed a global decision module (GDM) with global properties, which inserted the global spatial domain attention mechanism (GSAM) and performed fast prediction on abnormal images through the input of masks. In the comparison experiment with state-of-the-art models, our network achieved an AP of 98.8%, and a 97.75% F1-score, which were higher than those of most of the state-of-the-art networks; the detection speed reached 39ms per frame, achieving accuracy-easy deployment and substantial trade-offs that are in line with actual production needs. In the data sensitivity experiment, the ASDINet achieved results that met the production needs under the training of 42 defective pictures. In addition, we also discussed the effect of the ASDINet in actual production, and the test results showed that our proposed network demonstrated excellent performance consistent with the theory in actual production.
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19
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Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation. Foods 2023; 12:foods12061215. [PMID: 36981142 PMCID: PMC10048453 DOI: 10.3390/foods12061215] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/01/2023] [Accepted: 03/03/2023] [Indexed: 03/14/2023] Open
Abstract
Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation. The three-dimensional gel network structure based on KGM provides good protection for the loaded active molecules and allows for sustained release, thus enhancing the antioxidant and antimicrobial activities of these molecules. KGM loaded with various active molecules has been used in aquatic foods preservation, with great potential for different food preservation applications. This review summarizes recent advances in KGM, including: (i) structural characterization, (ii) the formation mechanism, (iii) preparation methods, (iv) functional properties and (v) the preservation of aquatic food.
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20
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Wang L, Zhang C, Shi K, Chen S, Shao J, Huang X, Wang M, Wang Y, Song Q. Hydrogen Sulfide Enhances Browning Repression and Quality Maintenance in Fresh-Cut Peaches via Modulating Phenolic and Amino Acids Metabolisms. Foods 2023; 12:foods12061158. [PMID: 36981085 PMCID: PMC10048349 DOI: 10.3390/foods12061158] [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: 02/01/2023] [Revised: 03/06/2023] [Accepted: 03/06/2023] [Indexed: 03/30/2023] Open
Abstract
Effects of hydrogen sulfide (H2S) on the browning and quality maintenance of fresh-cut peach fruit were studied. The results showed that H2S treatment repressed the development of surface browning, suppressed the increase in respiration rate and weight loss, and delayed the decline of firmness while soluble solids content (SSC) and microbial growth were unaffected during storage. H2S treatment maintained higher contents of phenolic compounds, especially neo-chlorogenic acid, catechin, and quercetin, and delayed the degradation of phenolic compounds by enhancing the activities of phenolic biosynthesis-related enzymes and inhibiting the oxidative activities of polyphenol oxidase (PPO) in comparison with control. Moreover, H2S stimulated the accumulation of amino acids and their derivatives including proline, γ-aminobutyric acid (GABA), and polyamines (PAs) via enhancing biosynthesis and repressing degradation compared to control. These results suggested that H2S treatment enhanced the accumulation of phenolic, amino acids, and their derivatives by modulating phenolic and amino acids metabolisms, which contributed to the higher antioxidant activity and membrane integrity maintenance, ultimately repressing browning development and maintaining the quality. Therefore, the current study speculated that H2S might be a promising approach for browning inhibition and quality maintenance in fresh-cut peach fruit.
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Affiliation(s)
- Li Wang
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
| | - Chen Zhang
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
| | - Kaili Shi
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
| | - Shouchao Chen
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
| | - Jiawei Shao
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
| | - Xingli Huang
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
| | - Mingliang Wang
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
| | - Yanyan Wang
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
| | - Qingyuan Song
- Anhui Agricultural Products Processing Engineering Laboratory, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 210036, China
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Wang F, Xie C, Ye R, Tang H, Jiang L, Liu Y. Development of active packaging with chitosan, guar gum and watermelon rind extract: Characterization, application and performance improvement mechanism. Int J Biol Macromol 2023; 227:711-725. [PMID: 36565825 DOI: 10.1016/j.ijbiomac.2022.12.210] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/15/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
The objective of this study was to make a film matrix containing chitosan (CS) and guar gum (GG), and to improve the physicochemical properties of the film using watermelon rind extract (WRE) as a cross-linker and active substance for the preservation of fresh-cut bananas. The results of Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy showed that the WRE and CG matrix formed intermolecular hydrogen bond interactions, which made the structure of the resulting films more compact. With increasing amounts of WRE, the mechanical properties of the films were significantly increased, but the permeability of water vapor and oxygen was significantly decreased (p < 0.05). Notably, when the amount of extract reached 4 wt%, the DPPH radical scavenging activity of the composite film significantly increased to 83.24 %, and the antibacterial activity also reached its highest value. Fresh-cut bananas were stored at room temperature with polyethylene film, CG and CG-WRE. The CG with 4 wt% WRE effectively inhibited the changes in appearance, firmness, weight, color and total soluble solids content of fresh-cut bananas during storage. Therefore, CG-WRE as a novel active food packaging material, has good physicochemical properties and great potential to extend the shelf life of foods.
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Affiliation(s)
- Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rong Ye
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China.
| | - Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
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22
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Liu C, Lv N, Song Y, Dong L, Huang M, Shen Q, Ren G, Wu R, Wang B, Cao Z, Xie H. Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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23
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Guan Y, Ji Y, Yang X, Pang L, Cheng J, Lu X, Zheng J, Yin L, Hu W. Antioxidant activity and microbial safety of fresh-cut red cabbage stored in different packaging films. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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24
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Teng X, Zhang M, Mujumdar AS. Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review. Food Res Int 2023; 163:112252. [PMID: 36596164 DOI: 10.1016/j.foodres.2022.112252] [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: 09/22/2022] [Revised: 11/18/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022]
Abstract
The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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25
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Du T, Li X, Wang S, Su Z, Sun H, Wang J, Zhang W. Phytochemicals-based edible coating for photodynamic preservation of fresh-cut apples. Food Res Int 2023; 163:112293. [PMID: 36596197 DOI: 10.1016/j.foodres.2022.112293] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Nature-derived chemicals have recently gained increased attention to settle down the challenges in the food industry. Quercetin has long been used as a natural medicine but its photoactivity has been neglected. In this work, by combining photodynamic bacteria inactivation (PDI) with an edible coating (Pectin/Quercetin) derived from FDA-approved chemicals, extend shelf-life and protected commercial quality of fresh-cut apples were achieved. Firstly, the potential photoactivated antibacterial performance of Quercetin (a natural plant flavonoid) was clarified with the treatment of a simulated sunlight lamp, realizing antibacterial efficacy of 100 % towards S. aureus (50 min) and L. monocytogenes (80 min) with light treatment. To develop safe and effective preservation of fresh-cut apples, Pectin/Quercetin edible coatings with 100 μmol/L quercetin were adopted. The results showed that the prepared edible coatings form a protective barrier over the surface of apples, effectively resisting bacterial infection and extending shelf life to 10 days while maintaining good commercial quality (including preferable color, keeping 100 % hardness, 80 % sugar content and 17.3 % weightlessness rate). Therefore, the prepared light-driven Pectin/Quercetin in this work has the potential to develop as fresh-cut fruit preservation technology.
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Affiliation(s)
- Ting Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - ShaoChi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Zehui Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Hao Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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26
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PENG J, LIU C, XING S, BAI K, LIU F. The application of electrostatic field technology for the preservation of perishable foods. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.121722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Jiakun PENG
- China Agricultural University, China; China Agricultural University, China
| | - Chune LIU
- China Agricultural University, China
| | | | - Kaikai BAI
- China Agricultural University, China; China Agricultural University, China
| | - Feng LIU
- China Agricultural University, China
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27
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Yang W, Wang P, Zhang W, Xu M, Yan L, Yan Z, Du W, Ouyang L, Liu B, Wu Z, Zhang Z, Zhao S, Li X, Wang L. Review on preservation techniques of edible lily bulbs in China. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2107708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Wenzhe Yang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Peng Wang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wen Zhang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Mengda Xu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lihong Yan
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Ziyi Yan
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wanhua Du
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lu Ouyang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Bin Liu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Zijian Wu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Zhe Zhang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Songsong Zhao
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Xingbo Li
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lei Wang
- School of Construction and Environmental Engineering, Shenzhen Polytechnic, Shenzhen, P.R. China
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28
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Ultrafiltration of cashew apple juice using hollow fibers for shelf life extension: process optimization, flux modelling and storage study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01790-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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29
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Prospecting the role of nanotechnology in extending the shelf-life of fresh produce and in developing advanced packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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30
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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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31
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Cheng D, Ma Q, Zhang J, Jiang K, Cai S, Wang W, Wang J, Sun J. Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes. ULTRASONICS SONOCHEMISTRY 2022; 90:106205. [PMID: 36274416 PMCID: PMC9593739 DOI: 10.1016/j.ultsonch.2022.106205] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/06/2022] [Accepted: 10/16/2022] [Indexed: 06/16/2023]
Abstract
The shelf life of fresh-cut fruits and vegetables is affected by microbial growth, enzymatic browning, and loss of flavor. Although ultrasound (US) treatment is often used in the preservation of fresh-cut fruits and vegetables, it has limited antibacterial and preservative effects. Here, we used cactus polysaccharides (CP) to enhance the preservative effect of ultrasound treatment and extended the shelf life of fresh-cut potatoes. The results showed that combined treatment (CP + US) exerted better antimicrobial and anti-browning effects than individual treatments (either US or CP alone). In addition, CP + US has no adverse effect on texture and quality properties, as well as reduced the mobility of internal water. Combination treatment not only significantly decreased the activities of polyphenol oxidase and peroxidase (P < 0.05), but also maintained a high level of phenylalanine ammonia lyase activity and total phenol content during storage. It also maintained the integrity of cell membrane and reduced its permeability by inhibiting the peroxidation of membrane lipids. In addition, CP + US treatment significantly inhibited the activity of antioxidant enzymes and maintained a high DPPH scavenging ability. GC-IMS technology was used to evaluate the flavor of fresh-cut potatoes. The results showed that CP + US treatment reduced the production of a peculiar smell during storage and maintained a good flavor by inhibiting the production of aldehydes. Taken together, these results indicate that the effective preservation method of CP + US treatment can be utilized to increase the shelf life of fresh-cut potatoes.
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Affiliation(s)
- Dewei Cheng
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China.
| | - Jianhui Zhang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Kaili Jiang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Shijia Cai
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Potato Processing Technology Innovation Center, Hebei 076576, China; Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China.
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32
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Zhang Y, Wang F, Wu H, Fan L, Wang Y, Liu X, Zhang H. Sterilising effect of high power pulse microwave on Listeria monocytogenes. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In the present work, Listeria monocytogenes was used as the target strain to investigate the sterilising potential and mechanism of high power pulse microwave (HPPM). Results showed that the inactivation was positively correlated with the pulse frequencies and operating times. The count of Listeria monocytogenes was decreased by 5.09 log CFU/mL under 200 Hz for 9 min, which was used as the optimised condition to further explore the sterilisation mechanism. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) images showed that the L. monocytogenes cells of untreated group presented intact surfaces, clear boundary, and its intracellular contents distributed uniformly in the cytoplasm. Following treatment, the cell wall surfaces began to deform in small areas, and cell membranes were severely ruptured, thus resulting in the appearance of electron transmission areas. Extracellular protein and nucleic acid contents, represented by OD260 nm and OD280 nm, increased with the increase in operating time significantly. After treatment, SDS-PAGE profiles of whole-cell proteins displayed that the protein bands became lighter or even disappeared. Na+ K+-ATPase activities and intracellular ATP content decreased by 72.97 and 79.09%, respectively. This was consistent with the cell viability of L. monocytogenes observed by confocal laser scanning microscopy. Overall, the sterilisation mechanism of HPPM on L. monocytogenes may be caused by membrane damage, intracellular component leakage, and energy metabolism hindrance.
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33
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Muñoz P, Almajano MP, Álvarez C, Hidalgo GI, Munné-Bosch S. Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Zhang Y, Guo M, Mei J, Xie J. Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica). PLANTS 2022; 11:plants11182334. [PMID: 36145734 PMCID: PMC9504317 DOI: 10.3390/plants11182334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022]
Abstract
The rapid precooling of yellow peaches after harvest can minimize the tissue damage and quality deterioration of yellow peaches during postharvest storage. Refrigerator precooling (RPC), cold-water precooling (CWPC), strong-wind precooling (SWPC), fluidized-ice precooling (FIPC), and vacuum precooling (VPC) were used to precool the fresh yellow peaches. The yellow peaches after different precooling treatments were stored at 4 °C for 15 days. CWPC and RPC can effectively retard the respiration and ethylene peak production, reduce the quality loss of yellow peaches during postharvest storage, maintain the color and fruit hardness of yellow peaches, inhibit browning, maintain the contents of soluble solids, titratable acids, and ascorbic acid, increase the activity contents of superoxide dismutase (SOD) and peroxidase (POD), inhibit the decrease in the phenylalanine ammonia-lyase (PAL) activity, and delay the increase in the polyphenol oxidase (PPO) activity. The shelf life of yellow peaches with cold-water precooling and refrigerator precooling reached 15 days, which was 6 days longer than those of the VPC- and FIPC-treated samples, and 3 days longer than that of the SWPC-treated samples. Therefore, CWPC and RPC were effective methods to prolong the storage period and maintain the quality of yellow peaches during postharvest storage.
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Affiliation(s)
- Yuchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Meijie Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-61900349 (J.M.); +86-21-61900351 (J.X.)
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-61900349 (J.M.); +86-21-61900351 (J.X.)
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35
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Hozák P, Jirešová J, Khun J, Scholtz V, Julák J. Shelf life prolongation of fresh strawberries by nonthermal plasma treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16150] [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)
- P. Hozák
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Jirešová
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Khun
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - V. Scholtz
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Julák
- Institute of Immunology and Microbiology First Faculty of Medicine Charles University and General University Hospital in Prague Prague Czech Republic
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36
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Glicerina V, Siroli L, Betoret E, Canali G, Dalla Rosa M, Lanciotti R, Romani S. Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4454-4461. [PMID: 35092615 DOI: 10.1002/jsfa.11799] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 01/25/2022] [Accepted: 01/29/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Fresh-cut products are ready-to-use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf-life of fresh-cut products. One of the most promising, convenient and safe technologies to preserve the quality and to prolong the shelf-life of fresh fruits and vegetables is the application of edible coatings. RESULTS The aim of this study was to investigate the effects of different coatings (alginate-based, cocoa-based and a combination of them) on physicochemical, microbiological and sensory characteristics of fresh-cut oranges during storage. Preliminary rheological analyses were performed on coatings in order to characterize them. The three different coated orange samples were packaged in polyethylene terephthalate trays under atmospheric conditions and stored for 9 days at 6 °C. During storage, all samples were analysed for water activity, moisture, colour, texture, microbiological analyses and sensory quality. Orange samples coated with sodium alginate maintained the highest quality characteristics in terms of texture and microbiological properties, but not from a sensory point of view. Samples coated only with cocoa presented very high sensory attributes, but the lowest microbiological and textural quality. Samples covered in both alginate and cocoa demonstrated the best quality parameters throughout the whole storage period, including high sensory characteristics and the lowest microbiological cell loads (yeast and mesophilic aerobic bacteria under the threshold limit of 6.0 log cfu g-1 ). CONCLUSION The bilayer coating represented the best solution in order to develop new ready to-eat-fresh oranges with both high textural and sensory attributes and prolonged shelf-life. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Virginia Glicerina
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Ester Betoret
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA) Calle catedratico Agustìn Escardino, Paterna, Spain
| | - Giada Canali
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Marco Dalla Rosa
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Rosalba Lanciotti
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Santina Romani
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
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Sustainability in food-waste reduction biotechnology: a critical review. Curr Opin Biotechnol 2022; 77:102781. [PMID: 36029714 DOI: 10.1016/j.copbio.2022.102781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/20/2022] [Accepted: 07/26/2022] [Indexed: 11/22/2022]
Abstract
Reduction of the $2.625 trillion USD global food-waste problem is a critical goal in combatting climate change and world hunger. However, the outcome analysis of theoretically 'sustainable' individual biotechnological approaches to food-waste reduction is neglected. This critical review applies the principles of the circular economy to the broader context of biotechnology innovations for food-waste reduction. The evaluation of sustainability and relationship to the food-waste management hierarchy are discussed with relevance to recent innovations in biotransformation of food waste and food-waste prevention. Comparison of these innovation categories reveals the challenges of impact at scale for food-waste reduction biotechnology, particularly in food-waste prevention technologies having low technology-readiness levels, and points to illustrative examples of efforts to meet and overcome these challenges.
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Yi L, Chen S, Li G, Ren J, Zhou R, Zeng K. Prevalence of antibiotic resistance pathogens in online fresh-cut fruit from Chongqing, China and controlling Enterococcus faecalis by bacteriocin GF-15. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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39
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Wu Q, Shen C, Li J, Wu D, Chen K. Application of indirect plasma-processed air on microbial inactivation and quality of yellow peaches during storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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40
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Yang TD, Chen YL, Zeng FK, Ye MQ, Wang L, Luo Z, Qi YW, Chen FP. Effects of modified atmosphere packaging on the postharvest quality of mulberry leaf vegetable. Sci Rep 2022; 12:10893. [PMID: 35764785 PMCID: PMC9239990 DOI: 10.1038/s41598-022-15257-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 06/21/2022] [Indexed: 11/21/2022] Open
Abstract
Fresh mulberry leaf vegetable is nutritive and becoming popular. However, available preservation technologies are deficient. In present work, the effects of two kinds of modified atmosphere packaging on postharvest quality of fresh mulberry leaf vegetable stored at 4 °C were evaluated. The respiration rate of samples in the modified polyethylene packages (MP20) was 12.88–22.65% lower than that in normal polyethylene packaging (CK). The content of total soluble solids, soluble protein, and total polyphenol in MP20 was less changed than that in CK, and the vitamin C retention was higher as well. Moreover, the lignin content in MP20 was lower than that in CK during storage (19.79% vs 13.38% at day 8), and that was significantly positively related to the polyphenol oxidase and peroxidase activities inhibition. Taken together, a packaging with moderate gas permeability (MP20) is suitable for nutrition maintenance and lignification inhibition of fresh mulberry leaf vegetable during cold storage.
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Affiliation(s)
- Teng-da Yang
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China.,College of Food Science of Southwestern University, Chongqing, 4007151, People's Republic of China
| | - Yu-Long Chen
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Fan-Kun Zeng
- College of Food Science of Southwestern University, Chongqing, 4007151, People's Republic of China
| | - Ming-Qiang Ye
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Ling Wang
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Zheng Luo
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Ying-Wei Qi
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Fei-Ping Chen
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China.
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Zeng Y, Wang Y, Tang J, Zhang H, Dai J, Li S, Yan J, Qin W, Liu Y. Preparation of sodium alginate/konjac glucomannan active films containing lycopene microcapsules and the effects of these films on sweet cherry preservation. Int J Biol Macromol 2022; 215:67-78. [PMID: 35716791 DOI: 10.1016/j.ijbiomac.2022.06.085] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/06/2022] [Accepted: 06/11/2022] [Indexed: 11/05/2022]
Abstract
In this study, lycopene microcapsules (LMs) were prepared using chitosan (CS) and carboxymethyl CS (CMCS) as the wall materials. Sodium alginate (SA) and konjac glucomannan (KGM) were used as substrates to fabricate LM/SA/KGM composite films. Results showed that when 2.0 % CMCS was employed, the resulting LMs had the maximum embedding rate of 83.17 %, smallest particle sizes, and stable zeta potentials. The LMs still had a high retention rate after 10 days of storage at 4 and 25 °C. When 2.0 % LMs were used, the corresponding composite film exhibited the best antibacterial properties, oxidation resistance, a high transparency (82.3 %), and a strong water vapor barrier (2.39 × 10-10 g/m·s·Pa). Finally, the effects of the as-prepared composite films on the preservation of sweet cherries stored at 0 °C for 15 days were investigated. The results indicated that the LM/SA/KGM composite film effectively prolonged the shelf lives of sweet cherries and efficiently delayed the decline in the decay rate, pH, contents of soluble solids, and other indicators. The application of LM/SA/KGM composite films in fruit and vegetable preservation has development prospects and provides a reference for expanding the application range of lycopene and enhancing fruit and vegetable preservation.
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Affiliation(s)
- Yuanbo Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yue Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jinhui Tang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Haitian Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jing Yan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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kumari J, Pooja. Evaluation of edible coatings for microbiological and physicochemical quality maintenance of fresh cut papaya. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Pooja
- Department of Microbiology, PAU Ludhiana
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Wang L, Han M, Cui Y, Wang X, Shan X, Wang C. Pretreatment with high oxygen controlled atmosphere enhanced fresh-cut white mushroom (Agaricus bisporus) quality via activating wounding stress defenses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3359-3369. [PMID: 34820866 DOI: 10.1002/jsfa.11683] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/14/2021] [Accepted: 11/24/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND High oxygen treatment has been proven to be effective in fresh-cut white mushroom preservation, however, the preservation effect and possible mechanisms in high oxygen controlled atmosphere pretreatment (HOCAP) on wounding stress are incompletely understood. RESULTS In this study, based on the time chosen of HOCAP research, whole white mushrooms treated with 3 h HOCAP (80% O2 + 20% CO2 ) and the wounding resistant responses of their slices were mainly investigated through phenylpropane pathway, reactive oxygen species (ROS) scavenging system, and ascorbate-glutathione (AsA-GSH) cycle. Results showed that 3 h HOCAP can induce the production of hydrogen peroxide (H2 O2 ) and superoxide anion (O2 -• ) in the early stage, as well as the NADPH oxidase activity. Enzymes and endogenous antioxidants involved in ROS scavenging were enhanced by HOCAP during the whole storage. Besides, HOCAP maintained high level of phenylalanine ammonia-lyase (PAL) activity, enhanced the content of total phenolic and lignin, accelerated the AsA-GSH cycle. CONCLUSION The results demonstrated that HOCAP induced defense responses by increasing the ROS in the early stage which stimulated the activities of ROS scavenging enzymes, along with the capability of increasing for wounding stress defense and resistance. This study provides a theoretical pretreatment technology for fresh-cut white mushroom preservation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Liang Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zi'bo, China
| | - Minjie Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zi'bo, China
| | - Yingjun Cui
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zi'bo, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zi'bo, China
| | - Xinhe Shan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zi'bo, China
| | - Chongqing Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zi'bo, China
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Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices. Food Chem X 2022; 14:100329. [PMID: 35601211 PMCID: PMC9120056 DOI: 10.1016/j.fochx.2022.100329] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 01/13/2023] Open
Abstract
Calcium lactate and shortwave ultraviolet combined treatment (abbr. CA-L + UV-C) has a synergistic effect on fresh-cut kiwifruits preservation. CA-L + UV-C reduced microbial growth. CA-L + UV-C increased phenolics accumulation by activating related enzyme activities. CA-L + UV-C improved antioxidant capacity by increasing antioxidant enzyme activity and promoting phenolics accumulation. CA-L + UV-C maintained quality by improving antioxidant capacity.
This study investigated the combined effects of calcium lactate (CA-L, 3 g L−1) and shortwave ultraviolet (UV-C, 4.0 kJ m−2) irradiation on quality attributes and antioxidant defense capacity of fresh-cut kiwifruits at refrigerated storage for 7 d. The results indicated that CA-L and UV-C joint treatment, compared to either treatment alone, alleviated microbial load, showed higher quality on ascorbic acid (AsA), green color, total chlorophyll, flesh hardness, total sugar, total acid and malonaldehyde (MDA) content. Besides, it inhibited O2·- and •OH generation, induced H2O2 production, improved the activity of antioxidant enzymes (SOD, CAT and APX), activated critical enzymes (PAL, C4H and 4CL) in phenylpropanoid metabolism pathway and further enhanced total phenolic and proanthocyanidin content. Above results demonstrated that UV-C together with CA-L treatment could synergistically maintain overall quality and improve antioxidant capacity of kiwifruit slices. Therefore, the combination of CA-L and UV-C treatment showed a potential practical application in fresh-cut kiwifruits.
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Wang H, Wang C, Peng Z, Sun H. Feasibility study on early identification of freshness decay of fresh-cut kiwifruit during cold chain storage by Fourier transform-near infrared spectroscopy combined with chemometrics. J Food Sci 2022; 87:3138-3150. [PMID: 35638336 DOI: 10.1111/1750-3841.16197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 04/20/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
This work mainly aimed to evaluate the feasibility of Fourier transform-near infrared spectroscopy (FT-NIRS) combined with chemometrics in early identification of freshness decay of fresh-cut kiwifruit during simulated cold chain storage, with organoleptic evaluation as a reference. By linear discriminant analysis, the freshness decay could be identified after only 2 days of cold storage, corresponding to freshness level of 3.41 ± 0.27 N (hardness), 0.70 ± 0.05 g/kg (total acid), 8.62 ± 0.06 g/100 g (reducing sugars), 62.04 ± 1.03 mg/100 g (vitamin C) and 2.05 ± 0.11 log10 CFU/g (total plate count). Organoleptic evaluators could not perceive the freshness decay that occurred after 2 days of cold storage. Moreover, the freshness decay could be well quantitatively predicted by partial least squares regression, with low RMSEp (0.18-05.42) and high R2 (0.90-0.96). FT-NIRS appears to be a promising option for early warning of the freshness decay of fresh-cut kiwifruit during cold chain storage, thereby preventing serious spoilage and ensuring fresh fruits for consumers. PRACTICAL APPLICATION: This work is based on the fact that fresh-cut kiwifruit is prone to freshness decay under unstable cold chain conditions, using FT-NIRS combined with chemometrics to identify the freshness decay early and rapidly, to a certain extent, early warn freshness decay and effectively prevent serious spoilage. The technology can be used for food regulatory agencies to monitor the freshness of fresh-cut kiwifruit, and can also be applied for fruit processing enterprises and dealers to ensure the freshness and high quality of fresh-cut kiwifruit.
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Affiliation(s)
- Huxuan Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Cong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Zhonghua Peng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
| | - Hongmin Sun
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, China
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Xu JG, Huang XN, Meng J, Chen JY, Han BZ. Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China. Food Res Int 2022; 155:111075. [DOI: 10.1016/j.foodres.2022.111075] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 12/20/2022]
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47
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The use of bacteriophage-based edible coatings for the biocontrol of Salmonella in strawberries. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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48
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Isolation, characterization, and application of bacteriophages to reduce and inhibit Listeria monocytogenes in celery and enoki mushroom. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108826] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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49
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Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage. Food Chem 2022; 389:133076. [PMID: 35489264 DOI: 10.1016/j.foodchem.2022.133076] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 03/31/2022] [Accepted: 04/22/2022] [Indexed: 01/12/2023]
Abstract
Seabuckthorn extract is rich in bioactive compounds and well known for its health benefits. The study investigated the effect of seabuckthorn leaf extract on browning of fresh-cut potatoes. The results showed that seabuckthorn leaf extract significantly inhibited the browning of fresh-cut potatoes compared with seabuckthorn fruit extract. Catechin, hypericin, gallic acid, casuarinin and isorhamnetin were main components in seabuckthorn leaf extract. Further research revealed that seabuckthorn leaf extract competitively inhibited polyphenol oxidase (PPO) with IC50 value of 0.7 mg/mL. Molecular docking indicated that gallic acid stably bound to the active site of PPO, while isorhamnetin had low affinity on PPO. These results also demonstrated that seabuckthorn leaf extract inhibited browning of fresh-cut potatoes by reducing activities of peroxidase and phenylalanine ammonia-lyase, decreasing contents of phenolics and elevating antioxidant capacity. In addition, synergistic anti-browning effect was found with casuarinin, isorhamnetin, gallic acid and pedunculagin.
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50
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Gelatin/Chitosan Films Incorporated with Curcumin Based on Photodynamic Inactivation Technology for Antibacterial Food Packaging. Polymers (Basel) 2022; 14:polym14081600. [PMID: 35458350 PMCID: PMC9032248 DOI: 10.3390/polym14081600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 04/09/2022] [Accepted: 04/11/2022] [Indexed: 12/22/2022] Open
Abstract
Photodynamic inactivation (PDI) is a new type of non-thermal sterilization technology that combines visible light with photosensitizers to generate a bioactive effect against foodborne pathogenic bacteria. In the present investigation, gelatin (GEL)/chitosan (CS)-based functional films with PDI potency were prepared by incorporating curcumin (Cur) as a photosensitizer. The properties of GEL/CS/Cur (0.025, 0.05, 0.1, 0.2 mmol/L) films were investigated by evaluating the surface morphology, chemical structure, light transmittance, and mechanical properties, as well as the photochemical and thermal stability. The results showed a strong interaction and good compatibility between the molecules present in the GEL/CS/Cur films. The addition of Cur improved different film characteristics, including thickness, mechanical properties, and solubility. More importantly, when Cur was present at a concentration of 0.1 mM, the curcumin-mediated PDI inactivated >4.5 Log CFU/mL (>99.99%) of Listeria monocytogenes, Escherichia coli, and Shewanella putrefaciens after 70 min (15.96 J/cm2) of irradiation with blue LED (455 ± 5) nm. Moreover, Listeria monocytogenes and Shewanella putrefaciens were completely inactivated after 70 min of light exposure when the Cur concentration was 0.2 mM. In contrast, the highest inactivation effect was observed in Vibrio parahaemolyticus. This study showed that the inclusion of Cur in the biopolymer-based film transport system in combination with photodynamic activation represents a promising option for the preparation of food packaging films.
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