Food Control最新文献_第5页

Optimizing infrared wavelengths in food drying: A comprehensive review of standalone and combined techniques 优化食品干燥中的红外线波长：独立技术和组合技术综合评述

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-06 DOI: 10.1016/j.foodcont.2024.110991

Jingxian An , Filicia Wicaksana , Peng Liu , Meng Wai Woo

{"title":"Optimizing infrared wavelengths in food drying: A comprehensive review of standalone and combined techniques","authors":"Jingxian An , Filicia Wicaksana , Peng Liu , Meng Wai Woo","doi":"10.1016/j.foodcont.2024.110991","DOIUrl":"10.1016/j.foodcont.2024.110991","url":null,"abstract":"<div><div>In food processing, infrared drying techniques efficiently remove moisture while preserving quality. Determining the optimal infrared wavelength reduces energy costs and maintains food quality after drying. This review paper summarizes the various wavelengths utilized in infrared drying and explores combined techniques to enhance drying efficiency, reduce drying time, save energy, and maintain food quality. Among infrared drying, far-infrared radiation is the most commonly used for effectively removing moisture and preserving bioactive compounds. However, other infrared wavelengths also have significant applications. For example, near-infrared radiation is prevalent to achieve the Maillard reaction in carbohydrate-rich foods. The combination of mid-infrared (MIR) and far-infrared (FIR) wavelengths, ranging from 2 to 50 μm, covers a broad spectrum of food components, making it a widely used range for infrared drying. In terms of infrared combined techniques, utilizing MIR or FIR in infrared-assisted freeze drying can yield value-added fruit snacks with enhanced crispness. Mid-infrared radiation is sometimes preferred after freeze drying to prevent structural collapse in food products, while near-infrared wavelength (NIR) is favored for expediting drying time, especially for berries. In contrast, infrared-assisted hot air is suitable for seafood, with NIR rarely used due to its potential to deteriorate food quality. This comprehensive review provides researchers with guidance on properly selecting wavelengths for infrared drying and combined techniques.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110991"},"PeriodicalIF":5.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Toxic aldehydes in fried foods: Formation, analysis, and reduction strategies 油炸食品中的有毒醛类：形成、分析和减少策略

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-06 DOI: 10.1016/j.foodcont.2024.110993

Xing-yang Guo , Liang-yu Cheng , Chao Chang , Xiao-ming Jiang , Pan Gao , Wu Zhong , Chuan-rong Hu , Dong-ping He , Jiao-jiao Yin

{"title":"Toxic aldehydes in fried foods: Formation, analysis, and reduction strategies","authors":"Xing-yang Guo , Liang-yu Cheng , Chao Chang , Xiao-ming Jiang , Pan Gao , Wu Zhong , Chuan-rong Hu , Dong-ping He , Jiao-jiao Yin","doi":"10.1016/j.foodcont.2024.110993","DOIUrl":"10.1016/j.foodcont.2024.110993","url":null,"abstract":"<div><div>During high-temperature frying, heated culinary oils undergo thermooxidative degradation of unsaturated fatty acids, resulting in the generation of harmful aldehydic lipid oxidation products. The presence of toxic aldehydes in food is a significant concern for consumers as well as industries in terms of food safety. Based on this, we conducted a search in the WoS database using “frying” and “aldehydes” as topic, combined bibliometric methods to analyze the published relevant literature, summarize the current research progress, and evaluate future development trends. This review focuses on the latest advancements in understanding aldehydes formation, harmful effects, analysis techniques, occurrence in food, and reduction approaches. Acrolein, 2,4-decadienal and 4-hydroxy-2-nonenal (HNE) are primarily formed through linoleic acid oxidation, while linolenic acid contributes to the production of 4-hydroxy-2-hexenal (HHE). Commonly used methods for determining aldehydes include HPLC and GC-MS. However, to meet the demand for rapid and convenient analysis, techniques such as FTIR, NMR, and electrochemical methods have gained advantages. These methods offer the potential for further optimization of experimental conditions to develop precise quantitative methods suitable for “in-situ” determination. To reduce the production of aldehydes, the application of antioxidants has been considered as an effective method and future research should focus on identifying effectively antioxidant, particularly natural antioxidants, to reduce aldehyde formation during food processing. These efforts will contribute to the production of safer and higher-quality food products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110993"},"PeriodicalIF":5.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nanoplastics in heat-sensitive food packaging: A review of migration, detection, health, and environmental impacts 热敏食品包装中的纳米塑料：迁移、检测、健康和环境影响综述

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-04 DOI: 10.1016/j.foodcont.2024.111002

Senthilkumar Palanisamy , Barani Kumar Saravana Kumar , Aishwarya Vetrivel , Rahul Jacob Michael , Nivethitha Babu , Sanjay Sharan Nallamuthu , Kokila Saravanan , Shanmugam Venkatachalam , Naveen Kumar R J , Gayathri Devi Selvaraju , Rajendran K. Selvakesavan , Jintae Lee , Devaraj Bharathi

{"title":"Nanoplastics in heat-sensitive food packaging: A review of migration, detection, health, and environmental impacts","authors":"Senthilkumar Palanisamy , Barani Kumar Saravana Kumar , Aishwarya Vetrivel , Rahul Jacob Michael , Nivethitha Babu , Sanjay Sharan Nallamuthu , Kokila Saravanan , Shanmugam Venkatachalam , Naveen Kumar R J , Gayathri Devi Selvaraju , Rajendran K. Selvakesavan , Jintae Lee , Devaraj Bharathi","doi":"10.1016/j.foodcont.2024.111002","DOIUrl":"10.1016/j.foodcont.2024.111002","url":null,"abstract":"<div><div>The widespread use of plastics in food packaging, particularly during heat processing, has raised significant concerns about the release of micro- and nanoplastics into food. This review comprehensively examines the sources, detection methods, health impacts, and environmental consequences of micro- and nanoplastics generated from heat-packed food. The mechanisms by which these particles are released during heating, sophisticated analytical methods for their detection, potential health risks from consumption, and the effects of these particles have on the environment are covered in detail. Current regulatory frameworks and mitigation strategies are critically assessed, highlighting challenges and opportunities in managing plastic contamination. Key research areas are identified to address knowledge gaps and improve food packaging safety. This review informs decision-making and policy development to mitigate the risks associated with micro- and nanoplastics in heat-packaged food.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111002"},"PeriodicalIF":5.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of FTIR-ATR spectra and PLS regression combination model for discrimination of pure and adulterated acacia honey 建立傅立叶变换红外-ATR光谱和 PLS 回归组合模型，用于鉴别纯正洋槐蜜和掺假洋槐蜜

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-04 DOI: 10.1016/j.foodcont.2024.110996

Rafieh Fakhlaei , Arman Amani Babadi , Naziruddin Mat Ariffin , Zou Xiaobo

{"title":"Development of FTIR-ATR spectra and PLS regression combination model for discrimination of pure and adulterated acacia honey","authors":"Rafieh Fakhlaei , Arman Amani Babadi , Naziruddin Mat Ariffin , Zou Xiaobo","doi":"10.1016/j.foodcont.2024.110996","DOIUrl":"10.1016/j.foodcont.2024.110996","url":null,"abstract":"<div><div>A Fourier Transform Infrared Spectroscopy and attenuated total reflectance (FTIR-ATR)-based chemometric model was evaluated for the rapid identification and estimation of adulterants in honey. Two types of honey, bee honey and stingless bee honey, were adulterated with acid adulterants (acetic acid, citric acid, and tamarind extract) at different concentrations of 1%, 3%, 5%, and 7% and sugar adulterants (liquid corn syrup, cane sugar, palm sugar, and inverted sugar) at different concentrations of 1%, 2%, and 3%. The physicochemical properties (Brix, moisture content, pH, and free acidity) and sugar contents (glucose, fructose, and sucrose) of each type of honey and their adulterated samples were determined before FTIR analysis. For all the samples, FTIR spectra were acquired in the mid-infrared range (400-3600 cm<sup>−1</sup>) and the spectra obtained were subjected to partial least squares (PLS) analysis to develop the model for the determination of adulterants in honey samples. The PLS model produced high coefficient of determination (R<sup>2</sup>) for bee honey adulterated with acetic acid (0.95), citric acid (0.98), tamarind extract (0.97), and stingless bee honey adulterated with liquid corn syrup (0.99), inverted sugar (0.91), cane sugar (0.86), and palm sugar (0.77). A recognition model was developed for mixture detection and verified through the physicochemical analysis. The combination of FTIR-ATR spectra and the PLS regression model can be a fast, reliable, nondestructive method to detect honey adulteration.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110996"},"PeriodicalIF":5.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant-based milk alternatives: Assessing the occurrence of chemical and microbiological contaminants in soy, oat, rice and almond beverages from Italian market 植物奶替代品：评估意大利市场上大豆、燕麦、大米和杏仁饮料中出现的化学和微生物污染物

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-04 DOI: 10.1016/j.foodcont.2024.111005

Elena Butovskaya , Elisabetta Caprai , Mariantonietta Peloso , Mara Gasparini , Marialuisa Borgia , Muhammad Ehtesham Abdul , Paolo Candotti , Simonetta Menotta

{"title":"Plant-based milk alternatives: Assessing the occurrence of chemical and microbiological contaminants in soy, oat, rice and almond beverages from Italian market","authors":"Elena Butovskaya , Elisabetta Caprai , Mariantonietta Peloso , Mara Gasparini , Marialuisa Borgia , Muhammad Ehtesham Abdul , Paolo Candotti , Simonetta Menotta","doi":"10.1016/j.foodcont.2024.111005","DOIUrl":"10.1016/j.foodcont.2024.111005","url":null,"abstract":"<div><div>In the recent years, the global market of plant-based beverages consumed as milk alternatives has grown consistently. Plant-based beverages may be exposed to chemical and microbiological contamination through different steps of the production chain. The aim of this study was to investigate the potential chemical and microbiological contamination of plant-based beverages available on the Italian market and produced from soy, oat, almond and rice raw materials. To this purpose the occurrence of pesticides, mycotoxins, toxic trace elements and tropane alkaloids was assessed in 42 plant-based beverages. The presence of <em>Bacillus cereus</em> was tested to evaluate the microbiological contamination. None of the analyzed samples were affected by the contamination with pesticides and mycotoxins. Lead was quantified in 3 soy-based, 3 almond-based and one oat-based sample. Cadmium was detected in one rice and 7 soy-based samples. The presence of quantifiable levels of arsenic was detected in all the analyzed rice-based beverages. All samples contained quantifiable concentrations of chromium and nickel. Atropine was detected in 3 soy-based samples. The present preliminary survey reveals the occurrence of multiple contaminants, particularly in soy-based beverages, and opens up the need for further investigations concerning the potential contribution of these products to the exposure to chemical contaminants.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111005"},"PeriodicalIF":5.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing grape preservation: The synergistic effect of curry leaf essential oil in buckwheat starch-chitosan composite coatings 提高葡萄的保鲜效果：咖喱叶精油在荞麦淀粉-壳聚糖复合涂层中的协同效应

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-04 DOI: 10.1016/j.foodcont.2024.111001

Himanshi Bansal , Surinder Singh , Aashima Sharma , Kuljinder Kaur , Kamalendra Yadav , Mahendra Bishnoi , Jatinder Singh , S.K. Mehta

{"title":"Enhancing grape preservation: The synergistic effect of curry leaf essential oil in buckwheat starch-chitosan composite coatings","authors":"Himanshi Bansal , Surinder Singh , Aashima Sharma , Kuljinder Kaur , Kamalendra Yadav , Mahendra Bishnoi , Jatinder Singh , S.K. Mehta","doi":"10.1016/j.foodcont.2024.111001","DOIUrl":"10.1016/j.foodcont.2024.111001","url":null,"abstract":"<div><div>A novel edible composite coating composed of buckwheat starch (BS) and chitosan (CH) with varying levels of curry leaf essential oil (CLEO) was synthesized in the present study. Initially, starch was extracted from buckwheat groats, and its proximate analysis revealed a high amylose content (21.91 ± 0.32%), which makes it an excellent base material for coating formation. The composite coatings were created by blending BS and CH with CLEO in different concentrations. The coatings underwent a comprehensive evaluation, including physico-chemical, functional, thermal analyses, and microstructural characterization. Cytotoxicity tests on human cell lines (Caco-2) confirmed that the coatings were non-toxic. Among the various formulations, the coating with 2.0% CLEO (referred to as F5) exhibited the highest antimicrobial activity, maximum antioxidant properties, and the lowest water solubility. Following this, the coatings were applied to green grapes (<em>Vitis vinifera</em>) via dip coating technique. The performance of coatings was assessed by storing the grapes under room temperature (25 ± 1 °C) and refrigeration conditions (4 ± 1 °C). From visual appearance and physio-chemical tests, it was concluded that the F5 coating was potentially active in extending the shelf life of grapes to 12 days at room temperature and to 20 days under refrigeration storage. Overall, the BS-CH-CLEO composite coating emerges as a refined and eco-conscious bioactive packaging solution, elegantly extending the shelf life of grapes while providing both sustainability and cost-efficiency.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111001"},"PeriodicalIF":5.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mercury monitoring in farmed Pacific bluefin tuna (Thunnus orientalis) using liquid asymmetric-electrode plasma optical emission spectroscopy: Ventricle tissue as a potential indicator 利用液体不对称电极等离子体光学发射光谱监测养殖的太平洋蓝鳍金枪鱼（Thunnus orientalis）体内的汞含量：作为潜在指标的心室组织

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-04 DOI: 10.1016/j.foodcont.2024.110997

Hidenori Takagi , Natsumi Sakamoto , Yoshiaki Shibuta , Michiaki Yamashita

{"title":"Mercury monitoring in farmed Pacific bluefin tuna (Thunnus orientalis) using liquid asymmetric-electrode plasma optical emission spectroscopy: Ventricle tissue as a potential indicator","authors":"Hidenori Takagi , Natsumi Sakamoto , Yoshiaki Shibuta , Michiaki Yamashita","doi":"10.1016/j.foodcont.2024.110997","DOIUrl":"10.1016/j.foodcont.2024.110997","url":null,"abstract":"<div><div>Tuna muscle is known to contain high levels of mercury, necessitating the monitoring of mercury concentrations in farmed fish at production sites. There is currently no straightforward in on-site method for testing whether the mercury levels in farmed tuna exceed regulatory limits. This study investigated the potential application of liquid asymmetric-electrode plasma optical emission spectroscopy (LAEP-OES) to estimate mercury concentrations in the tissues of cultured Pacific bluefin tuna at aquaculture farms. No significant differences in mercury concentrations were observed between the ventricle tissue and biopsied tissue from tuna bleeding site (TTBS), which can be harvested without reducing the market value of farmed tuna (Hg concentration of the ventricle tissue and the TTBS, median: 0.41 and 0.40 mg/kg, respectively). In addition, the relationship between mercury concentrations in the ventricle tissue and in the edible portions of three tuna fish was examined. The findings showed that total mercury level in the edible tissues varied, with the ratio of the mercury level in edible tissues to that in the ventricle ranging from 0.39 to 1.08. A positive correlation was observed between the average total mercury levels in edible tissues and ventricle tissue. These results suggest that determining the total mercury level in the ventricle, which is typically discarded at processing sites, may serve as a convenient proxy for quality control and monitoring purposes using the LAEP-OES method. However, larger sample sizes are needed to validate the proposed approach more robustly.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110997"},"PeriodicalIF":5.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antimicrobial effects of eugenol-based micro- vs. nano-emulsions: Evaluation of shelf-life enhancement in Sikhye 基于丁香酚的微乳剂与纳米乳剂的抗菌效果：对提高 Sikhye 食品保质期的评估

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-04 DOI: 10.1016/j.foodcont.2024.110994

Ji-Hyang Kim , Jiseon Lee , Mi-Yeon Lee , Mi-Jung Choi

引用次数: 0

Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions 通过波长选择，可在不同加热条件下利用近红外光谱对豌豆蛋白凝胶中的油脂含量进行可靠定量

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-04 DOI: 10.1016/j.foodcont.2024.110995

Nienke Köllmann , Jos Hageman , Dieke Groot Nibbelink , Lu Zhang , Atze Jan van der Goot

{"title":"Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions","authors":"Nienke Köllmann , Jos Hageman , Dieke Groot Nibbelink , Lu Zhang , Atze Jan van der Goot","doi":"10.1016/j.foodcont.2024.110995","DOIUrl":"10.1016/j.foodcont.2024.110995","url":null,"abstract":"<div><div>Thermal processing influences the near-infrared (NIR) spectra of food products, causing inaccuracy when quantifying the composition of the product. In this study, the effect of thermal processing on NIR measurements of the oil content in pea protein isolate (PPI) gels was investigated. Analysis of variance showed that the heating temperature (30°C–120 °C) during the production of PPI gels influenced large parts of the NIR spectra and time (2.5–15 min) only had a limited effect. Stepwise multiple linear regression was used to select a combination of 5 wavelengths that was suitable to create a robust model for the prediction of oil content (Q<sup>2</sup> = 0.9928 ± 0.002, root mean standard error of prediction = 0.2806 ± 0.0423 wt%). This combination of wavelengths was shown to reduce the effect of the history of thermal processing on the measurement, improving the accuracy of oil content quantification. This approach can be applied for in-line quantification of the oil content of food products subjected to varying heating conditions using specialized sensors.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110995"},"PeriodicalIF":5.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibacterial activity of enzymatic corn gluten meal hydrolysate and ability to inhibit Staphylococcus aureus in ultra-high temperature processed milk 酶解玉米面筋粉水解物的抗菌活性及抑制超高温加工牛奶中金黄色葡萄球菌的能力

IF 5.6 1区农林科学

Food Control Pub Date : 2024-11-04 DOI: 10.1016/j.foodcont.2024.110998

Edhi Nurhartadi , Sureelak Rodtong , Kanjana Thumanu , Si Hong Park , Rotimi E. Aluko , Jirawat Yongsawatdigul

{"title":"Antibacterial activity of enzymatic corn gluten meal hydrolysate and ability to inhibit Staphylococcus aureus in ultra-high temperature processed milk","authors":"Edhi Nurhartadi , Sureelak Rodtong , Kanjana Thumanu , Si Hong Park , Rotimi E. Aluko , Jirawat Yongsawatdigul","doi":"10.1016/j.foodcont.2024.110998","DOIUrl":"10.1016/j.foodcont.2024.110998","url":null,"abstract":"<div><div>The aim of this work was to determine the antibacterial properties and mode of activity of isolated corn gluten meal (CGM) hydrolysate fractions. The P1 fraction from reverse-phase liquid chromatography separation of pepsin-hydrolyzed CGM presented the most potent antibacterial activity with minimum inhibitory concentration (MIC) of 1 mM and 4 mM minimum bactericidal concentration (MBC) against <em>Staphylococcus aureus</em> ATCC29213. The kinetics of P1 antibacterial activity revealed a bacteriostatic effect at 1 × MIC and 2 × MIC for 8 h, but a bactericidal effect at 4 × MIC. The P1 fraction at 1 × MIC and 4 × MIC disrupted the membrane integrity of <em>S. aureus</em> after 8 h exposure as observed by confocal laser scanning microscopy. Scanning electron microscopy and transmission electron microscopy indicated cell surface damage and cytoplasmic leakage in <em>S. aureus</em> after being exposed to the P1 fraction. Synchrotron radiation-Fourier transmission infrared (SR-FTIR) microspectroscopy revealed changes in nucleic acid, protein, and fatty acid compositions of <em>S. aureus</em> cell membrane after 8 h exposure to P1 at 1 × MIC. The antibacterial activity of P1 exhibited stability within the range of pH 4.5–6.5 and temperatures of 40–100 °C. The P1 exhibited relatively low hemolytic activity up to 8 mM. The P1 fraction at 8 mM suppressed the growth of <em>S. aureus</em> during a challenge test on commercial ultra-high temperature milk inoculated with <em>S. aureus</em> ATCC29213. Eleven novel hydrophilic peptides (6 cationic and 5 anionic) were identified and the peptide EAGGGEDDKKKVE showed the most potent antibacterial activity. We conclude that the pepsin-hydrolyzed CGM peptide fraction showed potential to be utilized as a novel antimicrobial agent for the control of <em>S. aureus</em> in foods.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 110998"},"PeriodicalIF":5.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0