Acta Alimentaria最新文献_第7页

Rapid identification of bacteria from agricultural environment using MALDI-TOF MS 利用MALDI-TOF MS快速鉴定农业环境中的细菌

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-01-31 DOI: 10.1556/066.2022.00202

B. Surányi, A. Taczman-Brückner, C. Mohácsi-Farkas, T. Engelhardt

引用次数: 0

The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema 黄酮褐素在卡拉胶诱导的足水肿模型中发挥抗炎作用

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-01-30 DOI: 10.1556/066.2022.00226

M. Reyzov, D. Pavlov, M. Novaković, V. Tešević, A. Georgieva, M. Eftimov, M. Todorova, S. Valcheva-Kuzmanova

{"title":"The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema","authors":"M. Reyzov, D. Pavlov, M. Novaković, V. Tešević, A. Georgieva, M. Eftimov, M. Todorova, S. Valcheva-Kuzmanova","doi":"10.1556/066.2022.00226","DOIUrl":"https://doi.org/10.1556/066.2022.00226","url":null,"abstract":"Carrageenan-induced paw oedema is a widely used model of acute inflammation. The objective of this study was to assess the effect of the flavonoid fustin on carrageenan-induced acute paw inflammation in rats. Thirty male Wistar rats were distributed equally between three groups – control, F10, and F20. In the course of 1 week, animals were treated once daily by intragastric gavage as follows: control group – with distilled water (10 mL kg−1) containing 50 μL Tween 80; groups F10 and F20 – with 10 mL kg−1 suspensions containing fustin in two doses (10 mg kg−1 and 20 mg kg−1, respectively) and 50 μL Tween 80. After the treatment period, carrageenan was injected in the left hind paw and paw oedema was evaluated 0, 30, 60, 120, 180, 240, and 300 min after the injection using a plethysmometer. In the control group, paw oedema increased gradually and peaked at the 180th minute. Fustin treatment reduced the oedema in all time intervals and the effect was significant on the 30th and 60th minute after the injection. The present study indicated that fustin could suppress acute inflammation.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48482015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm? 乳制品和香肠行业的肠球菌：卫生设施足以去除生物膜吗？

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-12-15 DOI: 10.1556/066.2022.00155

L. Furlaneto-Maia, N. Mücke, M. C. Furlaneto

{"title":"Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?","authors":"L. Furlaneto-Maia, N. Mücke, M. C. Furlaneto","doi":"10.1556/066.2022.00155","DOIUrl":"https://doi.org/10.1556/066.2022.00155","url":null,"abstract":"Enterococcus spp. were isolated from sausage and yogurt line production. The genomic assay was performed by PCR, and distinct enterococci (n = 28) were identified. Testing revealed that 10.7% of the isolates had a resistant phenotype, 7.1% were resistant to erythromycin (Enterococcus faecium) and 3.5% were resistant to tetracycline (Enterococcus gallinarum). Enterococci cells and biofilm formation in 24 well polystyrene plates and the effect of sanitisation procedures in these biofilms were determined. The sanitisers were chlorinated alkaline H (CAH), chlorinated alkaline A (CAA), quaternary ammonium D (QAD), quaternary ammonium M (QAM), chlorine dioxide (CD), sodium hypochlorite (SH), and peracetic acid (PA). A total of 7 isolates (25%) moderately and the others poorly formed biofilms. The best reduction results were 61 and 55% of the cells with the CAH sanitiser in BHI and water, respectively. The PAA, SH, and CD sanitisers showed low efficiency on Enterococcus planctonics, and the other had an effect on cell growth. The sanitisers CAH, QAD, QAM, PAA, and SH showed efficiency in reducing the cell viability of Enterococcus in biofilms, and values obtained from CAA and CD suggested low biofilm removal capacity. Enterococcus spp. form biofilms and have become a problem in the food industry.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48141038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

50th anniversary of Acta Alimentaria 食品法50周年

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-12-01 DOI: 10.1556/066.2022.11111

引用次数: 0

Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage 辐照、渗透和冷冻处理对干燥伊朗杨梅果实贮藏期间化学、微生物和害虫特性的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-11-30 DOI: 10.1556/066.2022.00141

N. Bideli, M. Ahmadi-Roshan, S. Berenji Ardestani

{"title":"Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage","authors":"N. Bideli, M. Ahmadi-Roshan, S. Berenji Ardestani","doi":"10.1556/066.2022.00141","DOIUrl":"https://doi.org/10.1556/066.2022.00141","url":null,"abstract":"Seedless barberry is a medicinal shrub and has been cultivated in Iran for more than two centuries. It is perishable with short shelf-life. Irradiation has shown to improve microbial safety and expands durability of raw fruits. Undoubtedly, current food processes undesirably affect bioactive compounds such as anthocyanins. Fresh barberry fruit was harvested in Birjand city by methods including “cutting branches” and “collecting fallen fruit under shrubs”, which locally are known as “puffy barberry” and “jewel barberry”, respectively. Some of the fresh barberries were treated by osmotic solution and then they have been dried. Untreated dried fruit was processed by freezing. Osmotic and frozen treatments were packed in polyamide film. Some of the dried jewel/puffy barberries packed in polyamide film were irradiated at doses of 0, 3, 5, and 10 kGy. All samples were stored at 4 and 25 °C for 6 months. Effects of barberry types (puffy/jewel), processes, storage time and temperature on chemical, microbial, and pest characteristics of dried barberry fruit were evaluated. Puffy barberry gamma irradiated with 5 kGy after 6 months of storage at 4 °C showed acceptable properties. Irradiation and storage at 4 °C were reported as optimal processing and storage conditions for barberry fruit.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49246471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Rice, soy, and whey protein coatings as carriers to extend egg shelf life 大米、大豆和乳清蛋白涂层作为载体延长鸡蛋的保质期

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-11-30 DOI: 10.1556/066.2022.00180

P. Pires, C. Bavaresco, G. Oliveira, C. McManus, V. Machado dos Santos, I. Andretta

引用次数: 4

Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.) 紫苏凉茶的生产条件、挥发性成分及化学特性研究

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-11-29 DOI: 10.1556/066.2022.00165

I. Yigitvar, A. A. Hayaloğlu

引用次数: 0

The application of oleogels in food products: Classification, preparation, and characterisation 油凝胶在食品中的应用:分类、制备和表征

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-11-22 DOI: 10.1556/066.2022.00099

H. Xu, T. Li, H.X. Zhang, C. Shi, J. Cao, X.R. Zhang

引用次数: 3

Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice 微波干燥对稻米碾磨特性、蒸煮品质和微观结构的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-11-22 DOI: 10.1556/066.2022.00142

M. Ozukum, S. Kumar, K. Kaur, A. Singh

{"title":"Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice","authors":"M. Ozukum, S. Kumar, K. Kaur, A. Singh","doi":"10.1556/066.2022.00142","DOIUrl":"https://doi.org/10.1556/066.2022.00142","url":null,"abstract":"Effect of microwave drying on milling, cooking, and microstructure characteristic of paddy rice in comparison to hot air drying was assessed in the present study. Results revealed that modified microwave drying significantly (P < 0.05) affected the milling quality of paddy. Raw paddy had head rice recovery of 49.63%, while after microwave drying, the head rice recovery increased by 6.73% in comparison to hot air drying. Microwave drying brought significant changes in the colour characteristic of rice as it had total colour change of 13.50 in comparison to 10.93 by hot air drying. Cooking time and water uptake ratio after microwave drying increased to 31.46 min and 3.16%, in comparison to 27.05 min and 2.65% for hot air dried samples, respectively. Scanning Electron Microscope images revealed that both hot air and microwave dried rice had a coarse surface and large starch particles, while starch structure was more damaged in hot air drying, however, agglomeration of protein-starch matrix was more uniform in microwave dried samples due to modification of the microwave applicator that prevented thermal decomposition. It was recommended that paddy may be dried using a modified microwave applicator with a shorter duration and a better quality.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44656590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Prediction of banana quality during storage by brown area 香蕉贮藏品质的褐区预测

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2022-11-21 DOI: 10.1556/066.2022.00154

C. Zhou, Q. Cheng, T. Chen, L. Meng, T.G. Sun, B. Hu, J. Yang, D.Y. Zhang

引用次数: 2