Advances in Food Science最新文献

The Role of Diet in Maintaining Strong Brain Health by Taking the Advantage of the Gut-brain Axis 利用肠脑轴的优势，饮食在保持大脑健康中的作用

Advances in Food Science Pub Date : 2019-01-24 DOI: 10.12691/JFNR-7-1-6

Sahithi Madireddy, Samskruthi Madireddy

引用次数: 9

Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk 巴氏灭菌对椰浆果浆冰沙化学和感官特性的影响

Advances in Food Science Pub Date : 1900-01-01 DOI: 10.37247/afs.1.2020.10

Uzodinma Eo, Ochulor Ce

引用次数: 2

Developments in Encapsulation Techniques Based on Supercritical Fluids for Food Grade Bioactives 食品级生物活性物质超临界流体包封技术的研究进展

Advances in Food Science Pub Date : 1900-01-01 DOI: 10.37247/AFS.1.2021.16

Stefan Klettenhammer, G. Ferrentino, K. Morozova, M. Scampicchio

{"title":"Developments in Encapsulation Techniques Based on Supercritical Fluids for Food Grade Bioactives","authors":"Stefan Klettenhammer, G. Ferrentino, K. Morozova, M. Scampicchio","doi":"10.37247/AFS.1.2021.16","DOIUrl":"https://doi.org/10.37247/AFS.1.2021.16","url":null,"abstract":"In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state, and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green technology to produce several functional ingredients, with enhanced stability, high load, and tailored protection from environmental factors. Furthermore, from the fine-tuning of the process parameters like temperature, pressure and flow rate, the resulting functional ingredient can be easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. Accordingly, the aim of the present review is to summarize the state of the art of the techniques based on supercritical carbon dioxide for the encapsulation of bioactive compounds of food interest. Pros and cons of such techniques will be highlighted, giving emphasis to their innovative aspects that could be of interest for the food industry.","PeriodicalId":187301,"journal":{"name":"Advances in Food Science","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131876419","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}

引用次数: 1

Combined Use of Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR for Listeria monocytogenes Assessment in a Ready-to-Eat Salad Shelf-Life Study 结合传统培养方法、基因图谱和单叠氮丙啶定量PCR对即食沙拉中单核增生李斯特菌的评估

Advances in Food Science Pub Date : 1900-01-01 DOI: 10.37247/afs.1.2021.22

Rita Bernardo, A. Duarte, L. Tavares, A. Barreto, A. Henriques

{"title":"Combined Use of Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR for Listeria monocytogenes Assessment in a Ready-to-Eat Salad Shelf-Life Study","authors":"Rita Bernardo, A. Duarte, L. Tavares, A. Barreto, A. Henriques","doi":"10.37247/afs.1.2021.22","DOIUrl":"https://doi.org/10.37247/afs.1.2021.22","url":null,"abstract":"Listeria monocytogenes remains a significant cause of foodborne illness. Listeriosis is almost exclusively transmitted through food consumption. Ready-to-eat foods have been confirmed as vehicles for transmission of L. monocytogenes to consumers in several studies. This study aimed to assess the shelf-life of a ready-to-eat salad using conventional culture-based and molecular methods. L. monocytogenes isolates were confirmed and serogrouped using multiplex PCR, and genetic subtyping was performed by pulsed-field gel electrophoresis (PFGE). PMAxx-qPCR was used as an alternative method for L. Advances in Food Science 3 www.videleaf.com monocytogenes quantification in foods. Salad samples were kept at 4 °C, 12 °C, and 16 °C for eight days and analysed. At 4 °C, acceptable results were obtained considering hygiene indicators, i.e., Enterobacteriaceae (ranging from 3.55 ± 0.15 log cfu/g to 5.39 ± 0.21 log cfu/g) and aerobic mesophilic colony counts (5.91 ± 0.90 log cfu/g to 9.41 ± 0.58 log cfu/g) throughout the study, but the same did not happen at 12 °C and 16 °C. L. monocytogenes culture-based quantification exhibited low numbers (<1 log cfu/g) for all temperatures. From 30 presumptive isolates, 10 (33.3%) were confirmed as L. monocytogenes with the majority belonging to serogroup IVb. PFGE subtyping showed that 7 of the 10 L. monocytogenes isolates had 100% of pulsotype similarity, suggesting a possible common contamination source. PMAxx-qPCR revealed a statistically higher L. monocytogenes quantification (>3 log cfu/g) when compared to the conventional culture-based method, suggesting viable but non-culturable forms. This study results emphasize the need to combine conventional methods with more sensitive, specific, and rapid ones for L. monocytogenes assessment in ready-to-eat foods shelf-life studies to reduce the potential risk for consumers.","PeriodicalId":187301,"journal":{"name":"Advances in Food Science","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127398013","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}

引用次数: 0