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Biocontrol of Escherichia coli in chicken fillet by immobilizing Escherichia coli phage on modified cellulose acetate film using plasma
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-02-01 DOI: 10.1007/s10068-024-01789-5
Samaneh Faraji Kafshgari, Yahya Maghsoudlou, Mohammad Javad Akbarian Meymand
{"title":"Biocontrol of Escherichia coli in chicken fillet by immobilizing Escherichia coli phage on modified cellulose acetate film using plasma","authors":"Samaneh Faraji Kafshgari,&nbsp;Yahya Maghsoudlou,&nbsp;Mohammad Javad Akbarian Meymand","doi":"10.1007/s10068-024-01789-5","DOIUrl":"10.1007/s10068-024-01789-5","url":null,"abstract":"<div><p>Bacteriophages (phages) are obligate bacterial parasites, and their immobilization on a polymer surface facilitates their contact with the host cell on the food surface. The aim of this research was to immobilize <i>Escherichia coli</i> lytic phages on cellulose acetate film to control <i>E. coli</i> in chicken fillet. <i>E. coli</i> phages were isolated from wastewater. The modified cellulose acetate was placed in a suspension of the specific <i>E. coli</i> phages at 4 °C under slow shaking for 24 h. The antimicrobial effect of the active film was evaluated on the growth of <i>E. coli</i> in the chicken fillet. The results indicated the active film led to a significant reduction in the <i>E. coli</i> count during storage, compared with the control (phage-free film) (P ≤ 0.05). Immobilization of phages on food packaging is a proper idea to control bacterial contamination during food storage.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"447 - 455"},"PeriodicalIF":2.4,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
A review on the role of food regulatory science for food safety in the era of Food-Tech innovation
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-28 DOI: 10.1007/s10068-024-01792-w
Seoungyong Lee, Jinwook Yang, Hyojeong Lim, Daesung Lee, Jiwoong Ryu, Kwang-Geun Lee, Kyenghee Kwon
{"title":"A review on the role of food regulatory science for food safety in the era of Food-Tech innovation","authors":"Seoungyong Lee,&nbsp;Jinwook Yang,&nbsp;Hyojeong Lim,&nbsp;Daesung Lee,&nbsp;Jiwoong Ryu,&nbsp;Kwang-Geun Lee,&nbsp;Kyenghee Kwon","doi":"10.1007/s10068-024-01792-w","DOIUrl":"10.1007/s10068-024-01792-w","url":null,"abstract":"<div><p>In the Republic of Korea, the Framework Act on Food Safety has been implemented to ensure public health and safety by focusing on the formulation and coordination of food safety policies. In response to the rapidly changing environment, the Regulatory Science Innovation Act on the Safety and Commercialization Support of Food, Drugs, and Other Products was recently introduced to establish an institutional foundation for the swift commercialization of innovative products and ensure their safety. However, many issues need to be discussed regarding the application of regulatory science in the field of food safety. This study aimed to review the principles and characteristics of food safety regulations and derive the concept and role of food regulatory science. Food regulatory science serves as a critical tool for translating the fundamental principles of food regulation into policy. Prioritizing the advancement of research and development, training on specialized human resources, and establishing a robust support system for commercialization are essential to achieving this objective. This approach will facilitate the development and implementation of policies based on food regulatory science in the Republic of Korea.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"489 - 501"},"PeriodicalIF":2.4,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Advances in 3D food printing technology: innovation and applications in the food industry
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-25 DOI: 10.1007/s10068-024-01779-7
P. Fathima Rinshana, Balakrishnan Murugesan, Yeon Ho Kim, Ramalakshmi Alaguthevar, Jong-Whan Rhim
{"title":"Advances in 3D food printing technology: innovation and applications in the food industry","authors":"P. Fathima Rinshana,&nbsp;Balakrishnan Murugesan,&nbsp;Yeon Ho Kim,&nbsp;Ramalakshmi Alaguthevar,&nbsp;Jong-Whan Rhim","doi":"10.1007/s10068-024-01779-7","DOIUrl":"10.1007/s10068-024-01779-7","url":null,"abstract":"<div><p>Three-dimensional (3D) food printing technology is rapidly emerging and offers endless innovation opportunities for the food business. The introduction of 3D food printing technology is transforming the food industry and providing new perspectives on food innovation. This technology allows for complex food compositions, customized nutritional options, and innovation, such as alternative meat and organoids. The potential of remote and automated food production opens up new possibilities for future food production. This review aims to provide an update on the field by highlighting the different technologies used in 3D food printing and their advantages and challenges. To this end, this review explores the integration of 3D food printing to address nutritional foods and 3D cell culture challenges. By providing a comprehensive introduction to current knowledge, this review provides valuable insights into the revolutionary impact of 3D food printing on the food industry and paves the way for future developments and applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"403 - 421"},"PeriodicalIF":2.4,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-20 DOI: 10.1007/s10068-024-01807-6
Ji-Eun Bae, Moo-Yeol Baik, Sanggil Lee, Lei Cao, Hyun-Seok Kim
{"title":"Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp","authors":"Ji-Eun Bae,&nbsp;Moo-Yeol Baik,&nbsp;Sanggil Lee,&nbsp;Lei Cao,&nbsp;Hyun-Seok Kim","doi":"10.1007/s10068-024-01807-6","DOIUrl":"10.1007/s10068-024-01807-6","url":null,"abstract":"<div><p>Potato pulp, a by-product of potato starch processing, is rich in carbohydrates like starch, pectin, and cellulose that form a complex matrix. The underutilization of potato pulp leads to environmental pollution and economic costs. In this study, potato pulp was treated with 2 N hydrochloric acid (HCl) at 50 °C for varying durations, and the physicochemical properties of the resulting hydrolysates and insoluble residues were examined. While insoluble residues could not be further hydrolyzed after 24 h, the depolymerization of the soluble hydrolysate remained active, with oligomers of degree of polymerization 3–6 rapidly converting into glucose and maltose. Solubilization mainly involved starch and pectin, leaving a largely intact cellulose matrix. As a result, the insoluble residue exhibited decreased gelatinization enthalpy and reduced pasting viscosity. These findings highlight the potential for processing potato pulp into sustainable materials, enhancing its utilization and reducing environmental impact.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"479 - 487"},"PeriodicalIF":2.4,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Emulsifiers for the plant-based milk alternatives: a review
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-20 DOI: 10.1007/s10068-024-01814-7
Hyun-San Lim, Moo-Yeol Baik
{"title":"Emulsifiers for the plant-based milk alternatives: a review","authors":"Hyun-San Lim,&nbsp;Moo-Yeol Baik","doi":"10.1007/s10068-024-01814-7","DOIUrl":"10.1007/s10068-024-01814-7","url":null,"abstract":"<div><p>Plant-based milk alternatives (PBMAs) have recently been receiving attention due to allergies, lactose intolerance, and environmental issues. PBMAs are manufactured by various sources from plants, but the emulsion stability of PBMAs is not good due to the different characteristics of the raw materials and manufacturing methods. To improve the stability of PBMAs, many researches were conducted by using various emulsifiers and different treatments. To help the development of new PBMAs with good stability for long shelf-life, the emulsifiers used in previous researches for PBMAs and their characteristics were reviewed.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"515 - 525"},"PeriodicalIF":2.4,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 simulation for robot automation system of deep-frying process of Kimbugak
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-09 DOI: 10.1007/s10068-024-01813-8
Tae Hyong Kim, Gu Byoung II, Ki Hyun Kwon, Ah-Na Kim
{"title":"Plant simulation for robot automation system of deep-frying process of Kimbugak","authors":"Tae Hyong Kim,&nbsp;Gu Byoung II,&nbsp;Ki Hyun Kwon,&nbsp;Ah-Na Kim","doi":"10.1007/s10068-024-01813-8","DOIUrl":"10.1007/s10068-024-01813-8","url":null,"abstract":"<div><p>Data-driven plant simulation for robot automation of the front and the rear deep-frying process of <i>Kimbugak</i> was developed. Robot automation process for deep-frying of dried bugak, namely semi-finished product, was suggested based on analysis of work flow of the manual process. A selective compliance assembly robot arm robot and collaborative robot were selected and implemented to improve the pick &amp; place and frying processes, respectively. Modeling and logical sequence were developed using the standard library tools of Tecnomatix Plant Simulation from Siemens (V2201). The key performance indicators including throughput, utilization rate, and human resources were analyzed. Plant simulation results of the sorting, pick &amp; place and frying process with application of robot automation showed that production increased by 21% as it was able to treat 1,380 <i>Kimbugaks</i> for improved process along with number of worker is reduced to utilization rate of 10% and 70% compared to manual process, respectively.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"503 - 514"},"PeriodicalIF":2.4,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Future protein alternative: recent progress and challenges in cellular agriculture
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-07 DOI: 10.1007/s10068-024-01798-4
Da Hyeon Yang, Ki-Sung Kook, Youngmin Heo, Woo-Ju Kim
{"title":"Future protein alternative: recent progress and challenges in cellular agriculture","authors":"Da Hyeon Yang,&nbsp;Ki-Sung Kook,&nbsp;Youngmin Heo,&nbsp;Woo-Ju Kim","doi":"10.1007/s10068-024-01798-4","DOIUrl":"10.1007/s10068-024-01798-4","url":null,"abstract":"<div><p>With arising concerns regarding traditional livestock-based proteins, cultivated meat is emerging as a potential alternative. Cultivated meat, often called cultured meat, is defined as a meat produced in the lab by growing animal-derived cells. Considering the cultivated meat is based on animal-origin, it may present several advantages over other types of meat analogue in terms of flavor and nutritional properties. To be commercially available, there are several technical limitations to overcome. This indicates the necessity to integrate information to comprehensively review the current progress. In this review, history and background about the development of cultivated meat is described. Also, the recent progress in cell culture media and scaffold, which are essential components to grow animal cells, is presented. Next, the aspects regarding antibiotics to minimize the risk of bacterial contamination is discussed. Finally, the consumer perception and governmental regulations concerning the consumption and production of cultivated meat are addressed.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"423 - 445"},"PeriodicalIF":2.4,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Novel approach to upcycling food processing biomass: development of rice snacks using rice bran emulsifier
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-31 DOI: 10.1007/s10068-024-01797-5
Ju Hyeong Park, Da Young Kang, Jae Woong Park, Ho Young Jung, Yong Hwan Lee, Dong Hwan Kim, Jung-Ki Kwak, Gyeong-Hweon Lee, Yoon-E. Choi
{"title":"Novel approach to upcycling food processing biomass: development of rice snacks using rice bran emulsifier","authors":"Ju Hyeong Park,&nbsp;Da Young Kang,&nbsp;Jae Woong Park,&nbsp;Ho Young Jung,&nbsp;Yong Hwan Lee,&nbsp;Dong Hwan Kim,&nbsp;Jung-Ki Kwak,&nbsp;Gyeong-Hweon Lee,&nbsp;Yoon-E. Choi","doi":"10.1007/s10068-024-01797-5","DOIUrl":"10.1007/s10068-024-01797-5","url":null,"abstract":"<div><p>This study addresses the need for innovative approaches to upcycling rice bran as a biomass resource. A novel upcycling ingredient derived from rice bran was developed, and its application in the production of rice crackers with enhanced texture was explored. The effects of different emulsifier types and concentrations on the texture, flavor, and overall quality of rice crackers—by influencing the uniformity of oil and moisture in the formulation—were confirmed through systematic analytical methods. These methods included spreadability tests, peak strength measurements, oil loss content analysis, SEM, and distribution of the carbon source studies. The addition of rice bran-derived emulsifiers significantly improved the texture of crackers, imparting desirable crunchiness and mouthfeel. This study highlights the valorization of rice byproducts by developing value-added ingredients and their application in innovative food products. This approach contributes to sustainable food production, reduces waste in the rice industry, and promotes a circular economy.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"471 - 478"},"PeriodicalIF":2.4,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-20 DOI: 10.1007/s10068-024-01725-7
So-Won Jang, Hyeon Hwa Oh, Do-Youn Jeong, Geun-Seoup Song
{"title":"Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria","authors":"So-Won Jang,&nbsp;Hyeon Hwa Oh,&nbsp;Do-Youn Jeong,&nbsp;Geun-Seoup Song","doi":"10.1007/s10068-024-01725-7","DOIUrl":"10.1007/s10068-024-01725-7","url":null,"abstract":"<div><p>In this study, the variations in ingredients (organic acid, free sugar, free amino acid, β-glucan, γ-aminobutyric acid (GABA), total phenolic content (TPC)) of single yeast fermentation (SYF0d, SYF5d, SYF10d) and simultaneous cultured fermentation (SCF0d, SCF5d, SCF10d) were analyzed. The contents of β-glucan, GABA, and TPC in SCF10d were higher compared to those in SYF10d (417.28, 596.77, and 495.66 μg/mL), at 1158.92, 818.57, and 605.48 μg/mL, respectively. DPPH radical activity, ABTS radical activity, and oxygen radical absorbance capacity were greater in SCF10d than in SYF10d (187.60, 885.58, and 1.98 mg/mL), at 506.05, 1674.90, and 2.73 mg/mL, respectively. Anti-hypolipidemic (ACE1 inhibitory activity) and anti-cholesterol (HMG-CoA reductase inhibitory activity) of SCF10d were 59.66% (1/5 dilution factor, DF) and 37.16% (1/10 DF), respectively. These results suggest that SCF had higher antioxidant and anti-hypolipidemic activities.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"981 - 989"},"PeriodicalIF":2.4,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01755-1
Yoon-cheol Choi, Sang-Jin Ye, Jae-Sung Shin, Hui-Yun Kim, Ji-Eun Bae, Seon-Min Oh, Hyun-Wook Choi, Moo-Yeol Baik
{"title":"Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production","authors":"Yoon-cheol Choi,&nbsp;Sang-Jin Ye,&nbsp;Jae-Sung Shin,&nbsp;Hui-Yun Kim,&nbsp;Ji-Eun Bae,&nbsp;Seon-Min Oh,&nbsp;Hyun-Wook Choi,&nbsp;Moo-Yeol Baik","doi":"10.1007/s10068-024-01755-1","DOIUrl":"10.1007/s10068-024-01755-1","url":null,"abstract":"<div><p>This study aimed to reduce more protein by combining the physical treatment, polishing, and high-pressure enzymatic treatment in a sequence. To understand the mechanism of accelerated hydrolysis during the high-pressure enzymatic treatment process, the effects of pressure on the enzyme and substrate were independently examined, the higher the pressure, the better the enzyme stability. The substrate, rice, also showed increased sensitivity to the enzyme when soaked under high pressure. Although there was no significant difference in the protein content of rice by degree of polishing, greater protein hydrolysis was observed in 130% polished rice than in white rice during the high-pressure enzymatic treatment. As a result, it is expected that the process utilizing the synergistic effect between polishing and high-pressure enzymatic treatment can be applied to a new low-protein rice production method to help improve the diet and quality of life of patients with kidney disease.Please confirm if the author names are presented accurately and in the correct sequence. Also, kindly confirm the details in the metadata are correct.YesPlease check and confirm that the authors and their respective affiliations have been correctly identified and amend if necessary.YesPlease confirm the section headings are correctly identified.Yes</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"383 - 390"},"PeriodicalIF":2.4,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
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