Foods 2021最新文献_第5页

Application of Sericin-Based Materials in Food Packaging: An Overview 丝胶基材料在食品包装中的应用综述

Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10921

Sunhee Seo, Kyung-Jik Im, Han-Seung Shin, Gitishree Das, J. Patra

{"title":"Application of Sericin-Based Materials in Food Packaging: An Overview","authors":"Sunhee Seo, Kyung-Jik Im, Han-Seung Shin, Gitishree Das, J. Patra","doi":"10.3390/foods2021-10921","DOIUrl":"https://doi.org/10.3390/foods2021-10921","url":null,"abstract":": Proteins are some of the most commonly used biomaterials in food technology, especially in food packaging, coatings, and additives. They are outstanding candidates for producing innovative food components due to their immense nutritional properties, molecular characteristics, biocompatibility, biodegradability, and safe status. Numerous application examples of protein-based ﬁlms and coatings in food packaging also approve their signiﬁcant role in food packaging materials. Sericin is a natural silk globular protein, which is usually discarded as a biological waste material after removing the ﬁbroin for making silk products from the silk cocoon. In the current investigation, an attempt was made to extract this usually wasted silk protein from the silk cocoon, purify it, and study its potential applications in the food sector as a food packaging material. The sericin was extracted from the silk cocoon by the degumming method. The protein concentration of the extracted crude sericin sample was estimated by the standard Lowry’s method using the bovine serum albumin as the reference standard. Linearity was obtained (R 2 > 0.99), and the protein concentration of the crude sericin was found out to be 3.60 % ( w/v ). The puriﬁcation of the crude protein was carried out by dialysis using a cellulose tubing with a molecular weight cutoff of 12 kDa, followed by freeze-drying. The protein concentration of the puriﬁed sericin was found out to be 3.47 % ( w/v ). Following extraction, sericin can be used as the food packaging material. Proteins, especially sericin, which is a byproduct, can provide a low-cost and naturally occurring raw material to be used as green formulation ingredients in the food industry as a food packaging material. Further research is under process to evaluate the antimicrobial and antioxidant potential of the extracted sericin and study its applications, including food packaging materials.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124690357","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

The Reuse of Food By-Products to Formulate Enriched Foods 食品副产品的再利用，以制定强化食品

Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10945

M. Marziliano, A. Conte, M. D. Del Nobile

引用次数: 0

Novel Digital Technologies to Assess Smoke Taint in Wine Using Non-Invasive Chemical Fingerprinting, a Low-Cost Electronic Nose, and Artificial Intelligence 利用无创化学指纹、低成本电子鼻和人工智能评估葡萄酒烟味的新型数字技术

Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10958

S. Fuentes, Vasiliki Summerson, E. Tongson, Claudia Gonzalez Viejo

引用次数: 0

Prevalence and Antibiogram Profiling of Extended-Spectrum Beta-Lactamase (ESBL) Producing Escherichia coli in Raw Vegetables, in Malaysia 马来西亚生蔬菜中产生大肠杆菌的广谱β -内酰胺酶(ESBL)的流行和抗生素谱分析

Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10960

Epeng Lee, S. Radu, N. Jambari, N. Abdul-Mutalib

{"title":"Prevalence and Antibiogram Profiling of Extended-Spectrum Beta-Lactamase (ESBL) Producing Escherichia coli in Raw Vegetables, in Malaysia","authors":"Epeng Lee, S. Radu, N. Jambari, N. Abdul-Mutalib","doi":"10.3390/foods2021-10960","DOIUrl":"https://doi.org/10.3390/foods2021-10960","url":null,"abstract":"The widespread of antimicrobial resistance has drawn the public’s attention worldwide. The presence of ESBL E. coli in fresh produce and other food represents a growing problem involving food safety and has become a global food safety issue. This study was aimed to determine the prevalence of ESBL producing E. coli in raw vegetables (lettuce and bean sprouts) from hypermarkets and wet markets and to establish the antibiogram of the isolates. In this study, a total of 179 samples (95 samples of lettuce and 84 samples of bean sprouts) were collected from hypermarkets and wet markets. The most-probable-number analysis and multiplex polymerase chain reaction (MPN-PCR) was used to detect and quantify the ESBL producing E. coli in raw vegetable samples. The prevalence rate of ESBL producing E. coli in lettuce and bean sprouts were 62.11% (59/95) and 64.29% (54/84), respectively, with a microbial load range of <3 to >1100 MPN/g. A total of 15 isolates of ESBL producing E. coli recovered from the samples were tested with antibiotic susceptibility test (AST) with different antibiotic classes. All isolates were found susceptible to cefepime, piperacillin/tazobactam, and meropenem. A total of nine ESBL producing E. coli strains showed multidrug resistance. In conclusion, the high prevalence rate of ESBL producing E. coli in raw vegetables showed that raw vegetables could act as a potential vehicle to transmit ESBL producing E. coli to the human population.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125826341","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

Recovery of Polyphenols and Compounds with Antioxidant Activity from Spirulina (Arthrospira platensis) through the Use of Different Organic Solvents Assisted by Pulsed Electric Fields 脉冲电场辅助下不同有机溶剂对螺旋藻(Arthrospira platensis)中多酚类及抗氧化活性化合物的回收

Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10963

F. J. Martí-Quijal, F. Barba, Francesc Ramon-Mascarell

引用次数: 0

Evaluation of Drying Conditions on the Quality Properties of Dried Kiwi Slices 干燥条件对猕猴桃干片品质特性的影响

Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10957

V. Sicari, Rosa Romeo, R. Tundis, M. Loizzo

引用次数: 0

Evaluation of Analytical Methods to Determine Regulatory Compliance of Coffee Leaf Tea 判定咖啡叶茶法规符合性的分析方法评价

Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10937

Valerie Segatz, Marc C. Steger, Patrik Blumenthal, Vera Gottstein, Marina Rigling, S. Schwarz, Yanyan Zhang, D. Lachenmeier