Food Science and Biotechnology最新文献_第9页

Biopreservative technologies of food: an alternative to chemical preservation and recent developments 食品生物保鲜技术:化学保鲜的替代方法及最新进展

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-06-03 DOI: 10.1007/s10068-023-01336-8

Kirupa Sankar Muthuvelu, Baranitharan Ethiraj, Shreyasi Pramnik, N. Keerthish Raj, Swethaa Venkataraman, Devi Sri Rajendran, Priyadharshini Bharathi, Elakiya Palanisamy, Anusri Sathiya Narayanan, Vinoth Kumar Vaidyanathan, Shanmugaprakash Muthusamy

{"title":"Biopreservative technologies of food: an alternative to chemical preservation and recent developments","authors":"Kirupa Sankar Muthuvelu, Baranitharan Ethiraj, Shreyasi Pramnik, N. Keerthish Raj, Swethaa Venkataraman, Devi Sri Rajendran, Priyadharshini Bharathi, Elakiya Palanisamy, Anusri Sathiya Narayanan, Vinoth Kumar Vaidyanathan, Shanmugaprakash Muthusamy","doi":"10.1007/s10068-023-01336-8","DOIUrl":"10.1007/s10068-023-01336-8","url":null,"abstract":"<div><p>Despite centuries of developing strategies to prevent food-associated illnesses, food safety remains a significant concern, even with multiple technological advancements. Consumers increasingly seek less processed and naturally preserved food options. One promising approach is food biopreservation, which uses natural antimicrobials found in food with a long history of safe consumption and can help reduce the reliance on chemically synthesized food preservatives. The hurdle technology method that combines multiple antimicrobial strategies is often used to improve the effectiveness of food biopreservation. This review attempts to provide a research summary on the utilization of lactic acid bacteria, bacteriocins, endolysins, bacteriophages, and biopolymers helps in the improvement of the shelf-life of food and lower the risk of food-borne pathogens throughout the food supply chain. This review also aims to evaluate current technologies that successfully employ the aforementioned preservatives to address obstacles in food biopreservation.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 10","pages":"1337 - 1350"},"PeriodicalIF":2.9,"publicationDate":"2023-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01336-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4129843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 2

Amperometric bienzymatic biosensor in flow injection analysis system for determination of aspartame in foods 流动注射分析系统中安培双酶生物传感器测定食品中的阿斯巴甜

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2023-06-03 DOI: 10.1007/s10068-023-01347-5

Tanaporn Tangtawewipat, Saipin Thanachasai

引用次数: 0

Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D 从3D到7D食品印刷技术的进步和实质性转变的最新见解

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-06-01 DOI: 10.1007/s10068-023-01352-8

Shivangi Srivastava, Vinay Kumar Pandey, Rahul Singh, Aamir Hussain Dar

{"title":"Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D","authors":"Shivangi Srivastava, Vinay Kumar Pandey, Rahul Singh, Aamir Hussain Dar","doi":"10.1007/s10068-023-01352-8","DOIUrl":"10.1007/s10068-023-01352-8","url":null,"abstract":"<div><p>Food printing using 3D, 4D, and 5D printing processes has received a lot of interest as a result of rising living standards and increased customer desire for new foods. In the food industry, 3D as well as 4D printing are extremely effective methods for additive manufacturing. The 3D printing technology produces flat objects with a variety of mechanical strengths. The strength of the object depends on the type of material used and the printing process. Printing structures with the most complex geometric, such as curved surfaces, necessitates the usage of supplementary material. The 4D printing procedure necessitates additional stimuli in order to adjust the aspect of the generated geometry. These obstacles can be addressed by employing 5D printing techniques, which prints the product in three motions and two rotational axes without the use of additional support material. These emerging innovations are likely to result in substantial advancements in all industries, including the manufacturing of high-quality food products. Food printing technology can be used to create long shelf-life products by printing food with protective coatings that prevent oxidation and degradation. Foods can also be printed in specific shapes or sizes to reduce surface area exposed to air. 6D printed objects can be created as a result of 5D printing because it is regarded as a by-product of 5D printing technology. 6D printing can save time and money by using the right processing parameters to create strong materials that are more sensitive to stimuli. 7D printing can enable more efficient production processes, reduce costs, and enable the development of products that are more complex and intricate than what is achievable with traditional manufacturing methods. The revolutionary change brought by food printing technologies in the field of applications, research and development, processing, advantages in food industry have been discussed in this paper.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 13","pages":"1783 - 1804"},"PeriodicalIF":2.9,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41083971","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: 2

Comparisons in phytochemical components and in vitro digestion properties of corresponding peels, flesh and seeds separated from two blueberry cultivars 两个蓝莓品种的果皮、果肉和种子的植物化学成分及体外消化特性比较

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-31 DOI: 10.1007/s10068-023-01326-w

Mei-Jia Li, Yuan-Yuan Deng, Li-Hua Pan, Shui-Zhong Luo, Zhi Zheng

引用次数: 0

Problems and alternatives of testing significance using null hypothesis and P-value in food research 食品研究中使用零假设和p值检验显著性存在的问题及替代方法

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-30 DOI: 10.1007/s10068-023-01348-4

Won-Seok Choi

引用次数: 0

Biofilm formation in food processing plants and novel control strategies to combat resistant biofilms: the case of Salmonella spp. 食品加工厂的生物膜形成和对抗耐药性生物膜的新控制策略：以沙门氏菌为例。

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-30 DOI: 10.1007/s10068-023-01349-3

Xinyi Pang, Xin Hu, Xueying Du, Chenglong Lv, Hyun-Gyun Yuk

{"title":"Biofilm formation in food processing plants and novel control strategies to combat resistant biofilms: the case of Salmonella spp.","authors":"Xinyi Pang, Xin Hu, Xueying Du, Chenglong Lv, Hyun-Gyun Yuk","doi":"10.1007/s10068-023-01349-3","DOIUrl":"10.1007/s10068-023-01349-3","url":null,"abstract":"<div><p><i>Salmonella</i> is one of the pathogens that cause many foodborne outbreaks throughout the world, representing an important global public health problem. <i>Salmonella</i> strains with biofilm-forming abilities have been frequently isolated from different food processing plants, especially in poultry industry. Biofilm formation of <i>Salmonella</i> on various surfaces can increase their viability, contributing to their persistence in food processing environments and cross-contamination of food products. In recent years, increasing concerns arise about the antimicrobial resistant and disinfectant tolerant <i>Salmonella</i>, while adaptation of <i>Salmonella</i> in biofilms to disinfectants exacerbate this problem. Facing difficulties to inhibit or remove <i>Salmonella</i> biofilms in food industry, eco-friendly and effective strategies based on chemical, biotechnological and physical methods are in urgent need. This review discusses biofilm formation of <i>Salmonella</i> in food industries, with emphasis on the current available knowledge related to antimicrobial resistance, together with an overview of promising antibiofilm strategies for controlling <i>Salmonella</i> in food production environments.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 12","pages":"1703 - 1718"},"PeriodicalIF":2.9,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41083496","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: 1

Formation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Jack Bean (Canavalia ensiformis (L.) DC.) sprout in simulated digestion 大豆二肽基肽酶- iv (DPP-IV)抑制肽的形成)在模拟消化中发芽

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-29 DOI: 10.1007/s10068-023-01343-9

Friska Citra Agustia, Supriyadi, Agnes Murdiati, Retno Indrati

引用次数: 0

Characterization of thermostable bacteriophage CPD2 and its endolysin LysCPD2 as biocontrol agents against Clostridium perfringens 耐高温噬菌体CPD2及其溶血素LysCPD2对产气荚膜梭状芽孢杆菌的生物防治作用

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-24 DOI: 10.1007/s10068-023-01314-0

Daeun Shin, Eunsu Ha, Minsuk Kong, Sangryeol Ryu

{"title":"Characterization of thermostable bacteriophage CPD2 and its endolysin LysCPD2 as biocontrol agents against Clostridium perfringens","authors":"Daeun Shin, Eunsu Ha, Minsuk Kong, Sangryeol Ryu","doi":"10.1007/s10068-023-01314-0","DOIUrl":"10.1007/s10068-023-01314-0","url":null,"abstract":"<div><p><i>Clostridium perfringens</i> is one of the major foodborne pathogens in humans and animals. With the prevalence of antibiotic-resistant <i>C. perfringens</i> strains, bacteriophages and their endolysins have received considerable attention as promising alternatives to antibiotics. In this study, <i>C. perfringens</i> phage CPD2 was isolated from retail chicken samples. CPD2 belongs to the <i>Podoviridae</i> family and exhibits remarkable thermostability. While CPD2 has narrow host specificity, its endolysin LysCPD2 showed a broader lytic range, killing not only <i>C. perfringens</i> strains but other Gram-positive bacteria, such as <i>B. cereus</i> and <i>B. subtilis</i>. In addition, due to its exceptional thermal stability, LysCPD2 showed significant antibacterial ability against germinating <i>C. perfringens</i> spores during the heat activation process (75 °C for 20 min). Taken together, these results indicate that both thermostable phage CPD2 and its endolysin LysCPD2 can be used as efficient antimicrobial agents to control <i>C. perfringens</i> during thermal processing of foods.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 14","pages":"2069 - 2077"},"PeriodicalIF":2.9,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43189205","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: 1

Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix 缔合胶体结构对水包油乳液中氧溶解度的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-24 DOI: 10.1007/s10068-023-01338-6

KeunCheol Yoo, SeHyeok Kim, Mi-Ja Kim, WonYoung Oh, JaeHwan Lee

引用次数: 0

Health oil preparation from gardenia seeds by aqueous enzymatic extraction combined with puffing pre-treatment and its properties analysis 栀子籽水酶提取膨化预处理保健油的制备及其性质分析

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-24 DOI: 10.1007/s10068-023-01319-9

Chengyu Jin, Lingyun Wang, Xiaoying Liu, Yuanchao Lu, Ningxiang Yu, Xiaohua Nie, Qin Ye, Xianghe Meng

{"title":"Health oil preparation from gardenia seeds by aqueous enzymatic extraction combined with puffing pre-treatment and its properties analysis","authors":"Chengyu Jin, Lingyun Wang, Xiaoying Liu, Yuanchao Lu, Ningxiang Yu, Xiaohua Nie, Qin Ye, Xianghe Meng","doi":"10.1007/s10068-023-01319-9","DOIUrl":"10.1007/s10068-023-01319-9","url":null,"abstract":"<div><p><i>Gardenia jasminoides</i> Ellis, a representative for “homology of medicine and food”, can be used to produce pigment and edible oil. Here, aqueous enzymatic extraction (AEE) combined with puffing pre-treatment was explored to prepare oil from gardenia seeds. Both wet-heating puffing (WP) at 90 °C and dry-heating puffing (DP) at 1.0 MPa facilitated the release of free oil by AEE, resulting in the highest free oil yields (FOY) of 21.8% and 23.2% within 3 h, much higher than that of un-puffed group. Additionally, active crocin and geniposide were also completely released. The FOY obtained was much higher than mechanical pressing method (10.44%), and close to solvent extraction (25.45%). Microstructure analysis indicated that gardenia seeds expanded by dry-heating puffing (1.0 MPa) had a larger, rougher surface and porous structure than other groups. Overall, AEE coupled with puffing pre-treatment developed is an eco-friendly extraction technology with high efficiency that can be employed to oil preparation.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 14","pages":"2043 - 2055"},"PeriodicalIF":2.9,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41663267","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: 2