Food Technology and Biotechnology最新文献

{"title":"Extraction of Heat Stabilised Defatted Rice Bran Protein by Solid-State Fermentation Using Heterofermentative Microbes from Asian Traditional Starters","authors":"Ugyen Ugyen, Raintong Singanusong, Mahattanee Phinyo, Phanupong Changtor, Sirilux Chaijamrus, Tipawan Thongsook","doi":"10.17113/ftb.61.04.23.8255","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8255","url":null,"abstract":"Research background. Heat stabilised defatted rice bran (HSDRB) is a primary by-product of rice bran oil extraction industries and a nutritious protein source. However, despite the unique nutritional profile of RB protein, the protein-rich by-product, HSDRB is underutilized as low-value animal feed. Research on protein extraction from HSDRB via enzymatic hydrolysis has gained the attention of numerous scholars. However, a cost-effective extraction method is required to mitigate the high expenses associated with enzymes. Therefore, we presented an alternative economical and natural approach for HSDRB protein extraction using solid-state fermentation (SSF) with heterofermentative microbes. Experimental approach. SSF of HSDRB with two kinds of Asian traditional fermentative starters, namely Loog-pang and Koji, were investigated for enzyme production and their efficacy in extracting protein from HSDRB. For this purpose, HSDRB fermentation for 0, 12, 24, 48, 72 and 96 h followed by 24 h hydrolysis was carried out to evaluate the extracted RB protein. Moreover, the microbiome diversity in the fermentative starters was also determined by metagenomic sequencing of 16S rRNA and internal transcribed spacer for bacterial and fungal identification, respectively. Results and conclusions. The microbial community in the fermentative starters revealed the dominance of lactic acid bacteria (LAB) such as Bacillus subtilis in Loog-pang and Streptococcus lutetiensis, Bacillus pumilus, Lactococcus cremoris, Lactococcus garvieae, and Pediococcus pentosaceus in Koji whereas yeast species, Saccharomycopsis fibuligera, and Saccharomyces cerevisiae were dominating the fungal diversity in Loog-pang and Koji starters, respectively. Results suggest that Loog-pang and Koji could produce cellulase, neutral, and acid proteases during fermentation. Despite their microbial diversity discrepancy and the enzyme activity during SSF, both starters were effective in enhancing protein extraction from HSDRB. A positive relationship between the SSF duration and extracted protein was noted. SSF by Loog-pang and Koji after 72 h followed by 24 h hydrolysis was found to extract 65.66 and 66.67 % protein from HSDRB, respectively. The amino acids profile of the protein hydrolysate prepared by non-fermented and fermented method showed no difference and displayed an abundance of glutamic acid, aspartic acids, leucine, arginine, alanine, and glycine amino acids, accounted for approximately 58 % of the total amino acids. Novelty and scientific contribution. Loog-pang and Koji (Thai and Japanese traditional fermentative starters, respectively), were found effective in extracting protein from HSDRB by SSF despite being inexpensive microbial enzyme sources, and future research aimed at scaling up HSDRB protein extraction for usage in industrial applications can rely on our findings.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"20 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135509740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of Nutrition on the Onset, Course of the Disease and Quality of Life of Patients with Laryngopharyngeal Reflux","authors":"Tin Prpić, Melita Peček Prpić, Tihana Mendeš, Anamarija Šestak, Andrijana Včeva","doi":"10.17113/ftb.61.04.23.8222","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8222","url":null,"abstract":"Research background. The role of dietary habits in patients with laryngopharyngeal reflux disease (LPR) is comparatively underexplored. The aim of the study is to examine dietary habits, onset and course of the disease as well as the quality of life of patients with LPR. Experimental approach. The results of the modified food frequency questionnaire (FFQ-m) and Laryngopharyngeal Reflux Health-Related Quality of Life (LPR-HRQL) questionnaires were compared between subjects with and without LPR. There were a total of 100 subjects with LPR and 65 subjects in the control group. The group of subjects with LPR was further randomly divided into two subgroups; the first subgroup was treated with esomeprazole in a twice daily dose of 20 mg combined with dietary and general lifestyle changes instructions, and the other with pantoprazole in a twice-daily dose of 20 mg combined with dietary and general lifestyle changes instructions. Participants were instructed to fill out FFQ-m and LPR-HRQL questionnaires immediately after the initial examination and then after control examinations that were 30 and 60 days after the initial examination. Results and conclusions. Patients with LPR consume more food with high reflux potential, drink more carbonated drinks and juices, and have a worse quality of life compared to the control group (p<0.001). Proton pump inhibitors in a twice-daily dose of 20 mg with a change in dietary habits, such as avoiding acidic, spicy, fermented, sweet, and fried foods same as other foods with a high reflux potential as well as carbonated drinks and juices with the introduction of foods with a low reflux potential and water significantly reduces symptoms of LPR and increases the quality of life (p<0.001). Novelty and scientific contribution. This is the first study showing the connection between dietary habits and quality of life in patients with LPR. The contribution of this research is an objective review of the follow-up of patients with LPR that could be used in their regular assessment.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135460933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds","authors":"Nicole Folmann Lima, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, Charles Windson Isidoro Haminiuk","doi":"10.17113/ftb.61.04.23.8182","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8182","url":null,"abstract":"Research background. The field of research on bacterial cellulose production has been growing rapidly in recent years, with the potential for its use in various applications, such as in the medical and food industries. Previous studies have focused on optimizing the production process through various methods, such as using different carbon sources and manipulating environmental conditions. However, further research is still needed to optimise the production process and understand the underlying mechanisms of bacterial cellulose synthesis. Experimental approach. We have used Plackett-Burman and Box-Behnken experimental designs to analyse various factors impact on bacterial cellulose production. The optimized medium was analysed for fermentation kinetics, and the cellulose produced was characterised. This approach was used because it allows for the identification of significant factors impacting bacterial cellulose growth, the optimisation of the culture medium, and the characterisation of the produced cellulose. Results and conclusions. The results indicated that higher sucrose concentrations, higher kombucha levels, and lower symbiotic culture of bacteria and yeast size were the most significant factors for improving bacterial cellulose production, while the others had no relevant impact. The optimized medium showed an increase in the concentration of total phenolic compounds and total flavonoids, as well as relevant levels of antioxidant activity. The pure bacterial cellulose produced showed high water absorption capacity, in addition to high crystallinity and thermal stability. Novelty and scientific contribution. The study makes a significant scientific contribution by optimizing the culture medium to produce bacterial cellulose in a more productive and efficient way. The optimized medium can be used for producing a kombucha-type drink containing a high content of bioactive compounds and the production of bacterial cellulose with high crystallinity and thermal stability. Additionally, the study highlights the potential of bacterial cellulose as a highly water-absorbing material with applications in areas such as packaging and biomedical engineering.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135460935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts","authors":"Sandra Balbino, Daniela Cvitković, Hanna Skendrović, Verica Dragović-Uzelac","doi":"10.17113/ftb.61.03.23.8002","DOIUrl":"https://doi.org/10.17113/ftb.61.03.23.8002","url":null,"abstract":"Research background. Herbs and spices used in traditional medicine are nowadays increasingly used in combinations to create functional food formulations aimed at treating specific symptoms and disorders. Among herbs originating from the Mediterranean region, extracts of myrtle (Myrtus communis L.), bay leaf (Laurel nobilis L.) and fennel (Foeniculum vulgare Mill.) are traditionally used for gastrointestinal disorders. When considering how to incorporate these extracts into products, dairy-free milk alternatives provide an excellent base with almond-based drinks being among the most popular within this group. Experimental approach. The aim of this study is therefore to optimise the formulation of an almond drink fortified with a 25 % (on dry mass basis) aqueous herbal extract containing myrtle, bay leaf (25 % each) and fennel seed (50 %) extracts. A central composite design with 20 formulations varied the content of φ(aqueous herbal extract)=2–6 %, lecithin as emulsifier 0.15–0.45 and xylitol as sweetener 2–5 % (m/V), while antioxidant activity, total phenolic content and sensory properties were determined as dependent variables. Results and conclusions. The antioxidant activity and total phenolic content of the prepared almond drink formulations increased with the amount of added concentrated aqueous herbal extracts, as did the colour, herbal odour and flavour, bitterness and aftertaste. The addition of lecithin resulted in a darker colour and the sweetness was increased by the xylitol content. All formulations had good overall attractiveness, which increased with higher xylitol content. Novelty and scientific contribution. The current work offers new insights into the optimisation of fortified dairy-free alternatives. The addition of myrtle, bay leaf and fennel seed extracts to almond drink-based formulations resulted in a 12-fold increase in antioxidant activity. Xylitol masks the potential bitterness of the phenolic compounds so that higher amounts of extracts can be added.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136054696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Growing Pomegranate (Punica granatum L.)","authors":"Mirjana Milošević, Jelena Vulić, Zoran Kukrić, Biljana Lazić, Dragana Četojević-Simin, Jasna Čanadanović-Brunet","doi":"10.17113/ftb.61.04.23.8159","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8159","url":null,"abstract":"Research background. The aim of this study was to determine and compare the antioxidant and antiproliferative activities of juices and extracts of the peel, aril and membrane of the cultivated and wild growing pomegranate fruits. Experimental approach. The contents of total phenols, total flavonoids, total flavonols, total flavan-3-ols, and total anthocyanins were determined spectrophotometrically. Individual phenolics were quantified by HPLC. Antioxidant activity was detected by DPPH and ABTS test, and neutralization of hydroxyl radical, while in vitro antiproliferative activity by sulforhodamine B (SRB) assay. Results and conclusions. Total phenols were statistically the highest in wild pomegranate peel extract (WPPE) and amounted 340.92 mg GAE/g (p<0.05), while the content of total flavonoids was the highest in cultivated pomegranate peel extract (CPPE) and amounted 31.84 mg QE/g (p<0.05). The WPPE sample showed the highest antioxidant activity with respect to free DPPH and ABTS radicals. The CPPE and CPME (cultivated pomegranate peel and membrane extracts, respectively) samples showed almost identical and the strongest effect on hydroxyl-radical inhibition (41.24 μg/mL and 41.23 μg/mL, respectively). The WPPE sample showed the strongest effect on the growth inhibition of all tested tumor cell lines compared to all other samples. Novelty and scientific contribution. In this study, bioactivity of different parts of cultivated and wild pomegranates were determined and compared. In the available literature, the individual antioxidant and antiproliferative activity of only some parts of pomegranate fruit were studied. In this work, all parts of the pomegranate fruit were investigated, including the membrane of the pomegranate, which was barely analyzed in other works. Also, wild pomegranate is less investigated in previous studies. Future research should be focused on in vivo studies of obtained pomegranate samples.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136093206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isoflavones Have a Potential Role in Off-Flavour Scavenging, with IFS2 as a Key in Isoflavone Accumulation in Soybean Seeds","authors":"Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, Minnu Sasi, Sweta Kumari, Archana Sachdev, Anil Dahuja","doi":"10.17113/ftb.61.04.23.8231","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8231","url":null,"abstract":"Research background. Soybean (Glycine max (L.) Merr) is a nutrient-rich crop containing high protein content as well as various bioactive compounds with health beneficial properties. However, it continues to have limited consumer acceptability as a food crop due to the presence of off-flavour. Owing to the ubiquity of isoflavones in soybean, their inherent antioxidant potential, and inhibitory effect on lipoxygenase activity, their sensorial attribute in mitigating off-flavour is currently being envisaged. Experimental approach. The present study estimated the content and composition of isoflavones in 17 soybean cultivars. The correlation between isoflavone profile and lipid peroxidation was also established where thiobarbituric acid (TBA) number and carbonyl value were used as indices for the off-flavour generation. The cloning, gene expression analysis and in silico analysis of isoflavone synthase (IFS) isoforms were also performed. Results and conclusions. The total isoflavone content in soybean genotypes ranged from (153.53±7.22) µg/g for 'PUSA 40' to (1146.42±43.47) µg/g for 'Bragg.' There was a moderately negative correlation for indices of off-flavour generation with the genistein: daidzein ratio (p<0.1). The relation with total isoflavone content was however found to be insignificant hinting towards complex interactions at play. Higher protein-protein interactions for predicted structure of IFS2 with other biosynthesis enzymes and its comparatively higher expression in the 'Bragg' than IFS1, hinted towards its more substantial role in isoflavone synthesis. Novelty and scientific contribution. The genistein: daidzein ratio was found to be an important factor for controlling off-flavour. IFS2 was identified as a key for generating high isoflavone containing soybean with potentially reduced off-flavour generation.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136094232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods","authors":"Daniel Berdejo, Diego García-Gonzalo, Nadia Oulahal, Rositsa Denkova-Kostova, Vesela Shopska, Georgi Kostov, Pascal Degraeve, Rafael Pagan","doi":"10.17113/ftb.61.03.23.8013","DOIUrl":"https://doi.org/10.17113/ftb.61.03.23.8013","url":null,"abstract":"Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made foods involves the evaluation of individual components, including bioactive substances derived from waste products of other productions, such as essential oils. These components are evaluated both individually and in combination within food compositions to achieve specific functionalities. This review focuses on the application of minimal processing technologies for the production and preservation of tailor-made foods. It examines a range of approaches, including traditional and emerging technologies, as well as novel ingredients such as biomolecules from various sources and microorganisms. These approaches are combined according to the principles of hurdle technology to achieve effective synergistic effects that enhance food safety and extend the shelf life of tailor-made foods, while maintaining their functional properties.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136167838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects.","authors":"Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina, Bogdan Goranov","doi":"10.17113/ftb.61.03.23.7843","DOIUrl":"10.17113/ftb.61.03.23.7843","url":null,"abstract":"<p><strong>Research background: </strong>There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances.</p><p><strong>Experimental approach: </strong>Two new formulations were developed to eliminate the use of eggs and alter the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential and sensory profile aided in the evaluation of the newly developed products.</p><p><strong>Results and conclusions: </strong>The results indicate an inversely proportional relationship between the relative mass of the dough and physical parameters (density, volume and height) of all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow than the control sample. In terms of texture characteristics, the new formulations had a profile close to the control.</p><p><strong>Novelty and scientific contribution: </strong>Recipe reformulation without deteriorating quality attributes is important for the food technology field. Reformulation should comply with the new expectations of the modern consumer. The study targets an approach where new products with enhanced functional characteristics are presented.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"1 1","pages":"273-282"},"PeriodicalIF":2.4,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666944/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68240810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzymatic Pretreatment of Plant Cells for Oil Extraction.","authors":"Hanna Vovk,&nbsp;Kwankao Karnpakdee,&nbsp;Roland Ludwig,&nbsp;Tamara Nosenko","doi":"10.17113/ftb.61.02.23.7896","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7896","url":null,"abstract":"<p><p>Oil from oilseeds can be extracted by mechanical extraction (pressing), aqueous extraction, or by extraction with organic solvents. Although solvent extraction is the most efficient method, organic solvents are a potential hazard to the life and health for workers as well as to the environment, when solvent vapours are released and act as air pollutant with a high ozone-forming potential. Pressing is safer, environmentally friendly, and it preserves valuable natural components in the resulting oils. The problems associated with pressing are the high energy consumption and the lower yield of oil extraction, because the applied mechanical force does not completely destroy the structural cell components storing the oil. In seed cells, the oil is contained in the form of lipid bodies (oleosomes) that are surrounded by a phospholipid monolayer with a protein layer on the surface. These lipid bodies are further protected by the seed cell walls consisting mainly of polysaccharides such as pectins, hemicelluloses and cellulose, but also of glycoproteins. The use of hydrolases to degrade these barriers is a promising pretreatment strategy to support mechanical extraction and improve the oil yield. It is advisable to use a combination of enzymes with different activities when considering the multicompartment and multicomponent structure of oilseed cells. This article gives an overview of the microstructure and composition of oilseed cells, reviews enzymes capable of destroying oil containing cell compartments, and summarizes the main parameters of enzymatic treatment procedures, such as the composition of the enzyme cocktail, the amount of enzyme and water used, temperature, pH, and the duration of the treatment. Finally, it analyzes the efficiency of proteolytic, cellulolytic and pectolytic enzyme pretreatment to increase the yield of mechanically extracted oil from various types of vegetable raw materials with the main focus on oilseeds.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 2","pages":"160-178"},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339733/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10184786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thymol-Loaded Polymeric Nanoparticles Improve the Postharvest Microbiological Safety of Blueberries.","authors":"Syarifah Ab Rashid,&nbsp;Woei-Yenn Tong,&nbsp;Chean-Ring Leong,&nbsp;Wen-Nee Tan,&nbsp;Chee-Keong Lee,&nbsp;Mohd Razealy Anuar,&nbsp;Siew-Hway Teo,&nbsp;Siti Khalida Abdull Lazit,&nbsp;Jun-Wei Lim,&nbsp;Nur Amiera Syuhada Rozman","doi":"10.17113/ftb.61.02.23.7595","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7595","url":null,"abstract":"<p><strong>Research background: </strong>The presence of <i>Yersinia enterocolitica</i> on raw food products raises the concern of yersiniosis as most of the berries are consumed raw. This is a challenging issue from the food safety aspect since it could increase the occurrence of foodborne diseases among humans. Thus, it is crucial to implement an effective sanitation before the packaging.</p><p><strong>Experimental approach: </strong>This study aims to synthesize and characterize thymol-loaded polyvinyl alcohol (Thy/PVA) nanoparticles as a sanitizer for postharvest treatment of blueberries. Thy/PVA nanoparticles were characterized by spectroscopic and microscopic approaches, prior to the analyses of antimicrobial properties.</p><p><strong>Results and conclusions: </strong>The diameter size of the nanoparticles was on average 84.7 nm, with a surface charge of -11.73 mV. Based on Fourier transform infrared (FTIR) measurement, the Thy/PVA nanoparticles notably shifted to the frequency of 3275.70, 2869.66, 1651.02 and 1090.52 cm^-1. A rapid burst was observed in the first hour of release study, and 74.9 % thymol was released from the PVA nanoparticles. The largest inhibition zone was displayed by methicillin-resistant <i>Staphylococcus aureus</i> (MRSA), followed by <i>Y. enterocolitica</i> and <i>Salmonella typhi</i>. However, amongst these bacteria, the inhibition and killing of <i>Y. enterocolitica</i> required a lower concentration of Thy/PVA nanoparticles. The treatment successfully reduced the bacterial load of <i>Y. enterocolitica</i> on blueberries by 100 %.</p><p><strong>Novelty and scientific contribution: </strong>Thymol is a plant-based chemical without reported adverse effects to humans. In this study, by using the nanotechnology method of encapsulation with PVA, we improved the stability and physicochemical properties of thymol. This nanoparticle-based sanitizer could potentially promote the postharvest microbiological safety of raw berries, which may become an alternative practice of food safety.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 2","pages":"151-159"},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339727/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10184788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}