Foods and Raw Materials最新文献

{"title":"Major food-borne zoonotic bacterial pathogens of livestock origin: Review","authors":"Fuad Zenu, Tesfaye Bekele","doi":"10.21603/2308-4057-2024-1-595","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-1-595","url":null,"abstract":"Animal food-borne microbes are pathogens that jeopardize food safety and cause illness in humans via natural infection or contamination. Most of those microbes are bacteria that have considerable impacts on public health. Their survival and pathogenicity are due to toxin production, biofilm development, spore formation, disinfection resistance, and other traits. However, detailed information about them is scattered across scientific literature.
 We aimed to compile information about major zoonotic bacteria linked with human food of livestock origin and describe their typical features, transmission modes, detection, and preventative approaches. In particular, we addressed the following pathogens that cause food-borne disease worldwide: Campylobacter, Salmonella, Listeria, Staphylococcus, Brucella, Clostridium, Mycobacterium, Colibacilus, and some others.
 Many of those bacteria have substantial reservoirs in food animals, and food products of animal origin are the primary vehicles of their transmission. Human beings become affected by food-borne zoonotic bacteria if they consume raw animal products or foods produced by using unstandardized slaughtering methods or unsanitary preparation and handling procedures. These zoonotic bacteria and their toxins can be detected in food by culturing, serological, and molecular diagnostic methods. They are effectively controlled and prevented by good hygiene, good management practices, cooking, and pasteurization protocols. 
 In addition, there is a need for a centralized surveillance and monitoring system, as well as higher awareness in society of the occurrence, prevention, and control of bacterial pathogens related to food animals.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135832609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional instant beverages","authors":"A. Tabakaev, O. Tabakaeva, Yury Prikhodko","doi":"10.21603/2308-4057-2023-2-565","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-565","url":null,"abstract":"Brown algae are a source of hydrothermal extracts that can serve as an effective raw material for instant beverages. This article offers new formulations of functional instant beverages made of concentrated fruit juices and algal extracts of Saccharina japonica and Sargassum miyabei Yendo. The research objective was to define their bioactive and antioxidant profiles. \u0000The research featured S. miyabei Yendo and S. japonica brown algae from the Far East of Russia, their dry hydrothermal extracts, and instant drinks based on these extracts combined with concentrated juices of cranberry, sea buckthorn, and chokeberry. The list of methods included spectrophotometry, high-performance liquid chromatography, and gas chromatography. \u0000The hydrothermal algal extracts of S. miyabei and S. japonica were rich in fucoidan, phenolic compounds, and iodine. The new instant beverages underwent a sensory evaluation. They contained iodine, phenolic compounds, vitamins (ascorbic acid), fucoidan, pectin, flavonoids, anthocyanins, catechins, carotenoids, and tocopherols. All the samples could be classified as functional, but the best antiradical properties belonged to the sample with black chokeberry juice and S. miyabei. \u0000The new functional instant beverages had a high radical-binding activity, which reached 96.3%. One portion (200 mL) covered 27–30 % of the recommended daily intake of iodine and 22–50% of vitamin C. The obtained results prove that instant beverages made of S. japonica and S. miyabei Yendo can be used as functional products.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43518340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular marker technologies in food plant genetic diversity studies: an overview","authors":"Bahar Aslanbay Guler, E. Imamoglu","doi":"10.21603/2308-4057-2023-2-575","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-575","url":null,"abstract":"Marker-assisted technologies in the field of plant biotechnology have attracted great interest of scientists seeking to determine the genetic variety and improve specific characteristics of species. Among several types, molecular markers hold great promise due to their high efficiency, adequate accuracy, and good reproducibility. This review aimed to present different molecular markers used in genetic biodiversity studies of common food plants, including potato, corn, and tomato. \u0000We presented some of the most frequent molecular markers in terms of their methodologies, advantages, challenges, and applications. We also reviewed the latest advances in the genetic diversity studies of common food plants that contribute to agricultural activities. \u0000According to latest progress, Simple Sequence Repeats, Sequence Characterized Amplified Region, and Single Nucleotide Polymorphism are the most common molecular markers in plant diversity studies due to their co-dominancy, high level of polymorphism, great reproducibility, and adequate specificity. Considering common food plants like potato, corn, and tomato, Simple Sequence Repeats and Single Nucleotide Polymorphisms provide detailed information about polymorphisms, resistance to pathogens or diseases, genome maps, and population dynamics. However, more research should be conducted to apply the latest and more efficient technologies, such as Next Generation Sequencing, Diversity Array Technologies, and omics, to the genetic diversity studies of plant species. \u0000Within the scope of recent progress, this review has a strong potential in providing relevant material for further research. It can serve as a guide to adopt the latest and most efficient sequencing platforms for examining various plant species, primarily potato, corn, and tomato.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47183848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads","authors":"Fatima Al-Hassawi, Jameela Al-Ghanim, M. Al-Foudari, A. Al-Othman, J. Sidhu","doi":"10.21603/2308-4057-2023-2-571","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-571","url":null,"abstract":"Flaxseed is a useful source of omega-3 fatty acid and many health-promoting phytochemicals. Baked products are extensively consumed in the Arabic countries. This study mainly aimed to improve the nutritional quality of pan and Arabic flat breads by adding whole and crushed flaxseed. \u0000The study objects were pan and Arabic flat breads wholegrain and white wheat flour with whole or crushed flaxseed at different amounts. The proximate composition, texture, color characteristics, and sensory analysis were evaluated by standard methods. \u0000The fat content increased in both the white wheat flour and in the wholegrain wheat flour pan breads with 8% of crushed flaxseed. The addition of 8% of crushed flaxseed to the white wheat flour bread also increased its specific loaf volume, while the addition of 8% of whole flaxseed significantly decreased the specific loaf volume of the wholegrain wheat flour bread. Crushed flaxseed did not affect the L* values, but significantly increased the a* values in the white wheat flour pan bread. Supplementing the white wheat flour pan bread with 8% of whole flaxseed decreased the compression force, thus indicating a softer texture. 8% of whole flaxseed significantly increased fat and protein contents of the white wheat and wholegrain wheat flour pan breads. Similar trends were observed for the Arabic breads, thus proving the enhancing effect of flaxseed on the nutritional quality of these baked products. The addition of crushed flaxseed to white wheat flour Arabic bread adversely affected its appearance and crust color, as well as significantly increased its ash, fat, protein, and dietary fiber contents. However, it did not have any adverse effect on the texture, flexibility, and flavor. \u0000Flaxseed grains in the amount of 8% can be recommended to produce baked products with good sensory and nutritional qualities.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46515898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Artemisia jacutica Drob. essential oil as a source of chamazulene: primary introduction and component analysis","authors":"E. Dylenova, S. Zhigzhitzhapova, D. Goncharova, Z. Tykheev, D. Chimitov, L. Radnaeva","doi":"10.21603/2308-4057-2023-2-573","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-573","url":null,"abstract":"Artemisia jacutica Drob. is a valuable source of chamazulene, which has anti-inflammatory and antioxidant properties. We experimentally introduced this plant in the climatic conditions of Buryatia and compared the compositions of the essential oils produced from both cultivated and wild plants. \u0000The reserves of A. jacutica and the laboratory/field germination of seeds were assessed by standard methods. Macro- and microscopic features were determined in line with general pharmacopoeia monographs. The composition of the essential oil obtained by hydrodistillation was analyzed by gas chromatography–mass spectrometry. The resulting data were processed by the principal component method. The antiradical activity was measured by the DPPH test. \u0000The reserves of A. jacutica were determined in the Yeravninsky district of Buryatia. The laboratory germination of A. jacutica seeds was 75.00 ± 5.35%, while the field germination was only 11–23%. Planting with seedlings showed a good survival rate of 67–80%. In the first year of cultivation, A. jacutica plants had similar macro- and microscopic features to those of wild plants. The soils from the experimental plots were superior to the soils of A. jacutica’s natural habitat in terms of fertility. The essential oils from cultivated and wild plants contained 51 components. The content of chamazulene, the dominant component, was 59.22–66.60% in the cultivated plants and only 15.98–47.77% in the wild plants. The essential oil of A. jacutica exhibited high antiradical activity (IC50 = 49.47 μL/mL). \u0000The primary introduction of A. jacutica showed good prospects for its cultivation in Buryatia. The macro- and microscopic features and dominant components found in the essential oil of A. jacutica grown on the experimental plots were similar to those found in the wild plants. Two chemotypes of A. jacutica, Yakutian and Buryatian, were identified according to the oil composition, with the chemotypes preserved in the cultivated plants. The oil’s high antiradical activity and a high content of chamazulene make A. jacutica a valuable material for the cosmetic, pharmaceutical, and agricultural industries.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43129780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of triticale flour on the quality of honey cookies","authors":"R. Kandrokov","doi":"10.21603/2308-4057-2023-2-568","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-568","url":null,"abstract":"Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies. \u0000The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 100% triticale flour of grade T-80. Standard methods were applied to determine the cookies’ sensory and physicochemical characteristics, as well as their nutritional value and contents of minerals, vitamins, and amino acids. \u0000All the samples with triticale flour showed good sensory characteristics. Adding up to 30% of triticale flour did not change the taste and aroma of honey cookies, whereas larger amounts of triticale flour made them sweeter and more aromatic. The test samples from 100% of triticale flour had higher contents of essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, and threonine) than the control sample from premium wheat flour. The contents of micro- and macroelements also increased with larger amounts of triticale flour in the formulation. While adding triticale flour increased the protein content in the test honey cookies, it had no significant effect on their fat and carbohydrate contents, or the calorie content. The tests showed that 60:40% was the optimal ratio of wheat and triticale flours. \u0000Replacing wheat flour with 40% of triticale flour provided the finished product with good sensory properties and high contents of proteins, vitamins, essential amino acids, as well as micro- and macroelements. Thus, triticale flour proved to be a good replacement for wheat flour in the production of honey cookies.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42141801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thymoquinone-related knowledge (1915–2022): A comprehensive bibliometric analysis","authors":"S. Abdelwahab, M. Taha, ABDALBASIT ADAM MARIOD","doi":"10.21603/2308-4057-2023-2-580","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-580","url":null,"abstract":"Nigella sativa L. and its active component, thymoquinone, attract a lot of scientific attention. However, very few review articles on this issue have been published so far, and no review relied on the method of bibliometrics, which is currently the most prominent technique for citation mapping. \u0000This review involves a total of 2072 studies on thymoquinone reported in the Scopus database between 1915 and September 15, 2022. The data obtained were processed using the VOSviewer software, MS Excel, and Scopus Analytic. The review introduces some prospective research areas based on theme mapping, knowledge trending, bibliographic coupling, and keyword co-occurrence networks. The authors, documents, journals, institutions, and countries were ranked based on the knowledge impact and the number of publications. \u0000The 2072 selected publications belonged to 7605 scholars, with 3.67 authors per document on average. The average number of citations per document was 68.84. The Phytotherapy Research Journal scored as the top source. M.N. Nagi proved to be the top-cited author with 2076 citations, while Saudi Arabia appeared to be the most productive and cited country. The best-studied areas were represented by such topics as anti-inflammatory properties of thymoquinone, cytokine network, and arthritic disease model. \u0000Molecular-based approaches in conjunction with ethno-knowledge may be of assistance in comprehending the cellular mechanisms of thymoquinone and establishing its efficacy against a variety of diseases.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44029961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using casein and gluten protein fractions to obtain functional ingredients","authors":"D. Prikhodko, A. Krasnoshtanova","doi":"10.21603/2308-4057-2023-2-569","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-569","url":null,"abstract":"Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties. However, both types of proteins can act as allergens, which limits their practical application. Therefore, we aimed to select optimal conditions for obtaining hypoallergenic mixtures based on casein hydrolysates and gluten proteins, which have good functional properties and a balanced amino acid composition. \u0000We used wheat flour (Makfa, Russia) with 12.6% of crude protein and 69.4% of starch, as well as rennet casein (Atletic Food, Russia) with 90% of protein. The methods included the Lowry method, the Anson method, Laemmli electrophoresis, ion-exchange chromatography, and the enzyme-linked immunosorbent assay. \u0000Protex 6L was an optimal enzyme preparation for the hydrolysis of gliadin, while chymotrypsin was optimal for the hydrolysis of glutenin and casein. The optimal amount for all the enzymes was 40 units/g of substrate. We analyzed the effect of casein, glutenin, and gliadin enzymolysis time on the functional properties of the hydrolysates and found that the latter had relatively low water- and fat-holding capacities. The highest foaming capacity was observed in gliadin hydrolysates, while the highest emulsifying capacity was registered in casein and glutenin hydrolysates. Further, protein enzymolysis significantly decreased allergenicity, so the hydrolysates can be used to obtain functional additives for hypoallergenic products. Finally, the mixtures of casein hydrolysate and gliadin or glutenin hydrolysates had a balanced amino acid composition and a high amino acid score. Also, they retained high emulsifying and foaming capacities. \u0000The study proved the need for mixtures based on wheat protein and casein hydrolysates, which have good functional properties and hypoallergenicity.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"1 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41561724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological safety criteria for products from unconventional raw materials: raw bear fat","authors":"E. Vechtomova, I. Dolgolyuk, Maria Orlova, A. Zaushintsena","doi":"10.21603/2308-4057-2023-2-582","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-582","url":null,"abstract":"Fat of game animals is a prospective raw material for bioactive additives. Before such a product enters the market, food science has to make sure it is safe for consumption. This research featured subcutaneous adipose tissue of brown bears tested with standard methods for microbiological safety indicators. The microbial properties were studied on liquid and solid nutrient media. Staphylococcus was profiled using a VITEK 2 Compact biochemical automatic analyzer and Gram-positive cards (Bio-Mérieux, France). The analysis followed the Technical Regulations of the Customs Union TR TS 021/2011 On Food Safety (December 09, 2011). The microbial count for mesophilic aerobic and facultative anaerobic microorganisms was 1.5×103 CFU/g. The fat samples revealed no molds, yeasts, or Escherichia coli bacteria. Liquid and solid nutrient media made it possible to describe the qualitative profile and cultural properties of the bear fat microflora against pork fat, which served as control. The automatic system identified Gram-positive, coagulase-negative, and oxidase-positive Staphylococcus lentus and Staphylococcus sciuri. In line with the modern classification, they belong to the new genus of Mammaliicoccus, namely Mammaliicoccus sciuri. Subcutaneous adipose tissue of brown bears needs to undergo a microbiological safety test before consumption. Bear fat requires additional research in order to become a safe raw material for food products and bioactive additives.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42203455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products","authors":"I. Krasnova, V. Ganina, G. Semenov","doi":"10.21603/2308-4057-2023-2-578","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-578","url":null,"abstract":"Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those of natural origin. Literature offers little information on the cryoprotective effects of fruit and vegetable purees. Therefore, we aimed to evaluate the effectiveness of fruit and vegetable purees in increasing the survival of lactic acid microorganisms during the freeze-drying and storage of fermented milk products. \u0000We studied bioyogurt samples containing pumpkin, fig, and banana purees. Rational modes of freezing and freeze-drying were established on the basis of thermal analysis. The cryoscopic temperature was determined by differential scanning calorimetry. The proportion of frozen moisture was calculated using the Nagaoka formula. Standard methods were employed to evaluate the sensory characteristics of bioyogurts and determine their protein, fat, and non-fat milk solids contents, as well as titratable acidity and microbiological indicators. \u0000The addition of pumpkin puree increased the cryoscopic temperature and reduced the freeze-drying stage and the total drying time by 13 h, depending on the amount of puree. However, the addition of sweet fig and banana purees decreased the cryoscopic temperature and increased the freeze-drying stage and the total drying time by 0.5–1.5 and 1.5–3 h, respectively. Based on the sensory evaluation of the freeze-dried bioyogurts, we selected the formulations with 15% of pumpkin and fig purees and 10% of banana puree. We found that the freeze-dried bioyogurts with puree had higher counts of lactic acid bacteria compared to the control. In the freeze-dried samples, the counts were higher at a storage temperature of 4 ± 2°C than at 20 ± 2°C. \u0000Pumpkin puree provided the best survival of lactic acid microorganisms during freeze-drying and storage.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43961396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}