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Tran QH, Pham QT, Nguyen TT, Nguyen DV, Le VT, Tran VD, Phan H, Nguyen VH, Nguyen TD. Pathogen producing aflatoxin in contaminated sandwich: Identification and preservation. Microb Pathog 2024; 195:106890. [PMID: 39208960 DOI: 10.1016/j.micpath.2024.106890] [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: 03/10/2024] [Revised: 08/11/2024] [Accepted: 08/25/2024] [Indexed: 09/04/2024]
Abstract
The toxicity of the contaminated powder contributed to toxic aflatoxins has been well-known in the literature. However, before this study, the specific fungal strain behind aflatoxin production remained unidentified. Our research aimed to isolate and identify fungi from the tainted sandwiches while also assessing the preservation of sandwiches in ambient conditions. The study pinpointed Aspergillus flavus as the fungus responsible for aflatoxin production. Analysis revealed that the sandwich samples contaminated with pure A. flavus exhibited a significant Aflatoxin B1 (AFB1) concentration of 55.2 ± 0.21 ng/g, accompanied by a spore count of 2 × 106 Colony-Forming Unit (CFU)/g after ten days. In contrast, sandwich samples contaminated with the unspecified fungi displayed a lower AFB1 content of 16.21 ± 0.42 ng/g, with a spore count of 2.2 × 102 CFU/g after the same duration. In the prevention study, the efficacy of the ethanol spray method for inhibiting aflatoxin from A. flavus was investigated. Results demonstrated that a 70 % ethanol concentration at a ratio of 2.0 % total weight of the sandwich proved highly effective, significantly impeding fungal growth. This method extended the preservation time by sevenfold compared to the control. Importantly, tests at 2.0 % ethanol of the sandwich weight did not detect aflatoxin presence.
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Affiliation(s)
- Quang-Hieu Tran
- Faculty of Food Technology, Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam; Basic Sciences Department-Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam.
| | - Quoc-Thanh Pham
- Faculty of Food Technology, Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam
| | - Thanh-Tan Nguyen
- Institue of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, 700000, Viet Nam
| | - Duc-Vuong Nguyen
- Institue of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, 700000, Viet Nam
| | - Van-Tan Le
- Chemical Engineering Faculty, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Go Vap, Ho Chi Minh City, 700000, Viet Nam
| | - Van-Dung Tran
- Faculty of Food Technology, Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam
| | - Ha Phan
- The Department of Science and Technology of Tien Giang Province, 385 Hung Vuong Street - Dao Thanh Ward, My Tho City, Tien Giang Province, Viet Nam
| | - Van-Hue Nguyen
- University of Agriculture and Forestry, Hue University, Hue City, 530000, Viet Nam
| | - Thanh-Danh Nguyen
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A, TL29, Thanh Loc Ward, District 12, Ho Chi Minh City, 700000, Viet Nam
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Alba-Martínez J, Alcañiz M, Martínez-Monzó J, Cunha LM, García-Segovia P. Beyond Reality: Exploring the effect of different virtual reality environments on visual assessment of cakes. Food Res Int 2024; 179:114019. [PMID: 38342540 DOI: 10.1016/j.foodres.2024.114019] [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: 07/31/2023] [Revised: 01/07/2024] [Accepted: 01/12/2024] [Indexed: 02/13/2024]
Abstract
Visual assessment triggers physiological, emotional, and cognitive responses in consumer behavior. This confluence of signals can be influenced by context, which plays a crucial role in eating behavior. The strategies used to evoke scenarios that enhance ecological validity in sensory experiences have evolved in the last years to include immersive technologies and virtual reality (VR) to simulate the complexity of the real world and predict consumer preferences. This study explored VR's effect on visual liking and hedonic responses of five virtual cakes in two virtual contexts designed with advanced 3D modeling and photogrammetry techniques to ensure high realism and immersion. Although the virtual contexts themselves did not impact liking ratings, the variables "context-cake," "age," and "subjective hunger" had a significant effect on the visual liking of cakes. A Check-All-That-Apply (CATA) questionnaire showed significant differences in responses for various terms related to the intrinsic and extrinsic characteristics of the five cakes. Finally, the internal preference map separated two consumer patterns of visual liking: traditional versus innovative.
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Affiliation(s)
- Jose Alba-Martínez
- i-Food, FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Mariano Alcañiz
- LabLENI, Htech/LabLENI, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Javier Martínez-Monzó
- i-Food, FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Luís M Cunha
- GreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Rua da Agrária 747, 4485-646 Vairão, Portugal
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Role of Visual Assessment of High-Quality Cakes in Emotional Response of Consumers. Foods 2022; 11:foods11101412. [PMID: 35626982 PMCID: PMC9140892 DOI: 10.3390/foods11101412] [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: 04/13/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 11/20/2022] Open
Abstract
Thinking of the present gastronomic trends is inevitable when talking about innovation in haute pastry. Launching a successful product that meets consumers’ high expectations despite the rising demand for new creations is increasingly complex. For this reason, sensory analysis studies are more and more interested in studying the emotional response evoked by these products to better understand and improve user experiences. The main goal of this work was to conduct a study to analyze the emotional arousal of consumers after the visualization of five haute patisserie cakes. An online questionnaire with the EsSense Profile® scale and CATA methodology were used for data collection. The EsSense Profile® is a predefined and validated scale that measures food-related emotions, which includes 39 terms. When analyzing the emotions expressed by all the participants, 22 were statistically significant, of which 14 were classified as positive, 6 as neutral, and only 2 were negative. By analyzing the responses by gender, we observed differences in the number of elicited emotional terms: females showed significant differences between cakes for 18 emotion terms compared to 8 terms for males. The results obtained support the importance of the emotional profile to understand consumers’ expectations and behavior.
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