ACS food science & technology最新文献_第6页

Freshness in Salmon by Hand-Held Devices: Methods in Feature Selection and Data Fusion for Spectroscopy 用手持设备检测三文鱼的新鲜度：光谱学的特征选择和数据融合方法

ACS food science & technology Pub Date : 2024-08-22 DOI: 10.1021/acsfoodscitech.4c00331

Mike Hardy, Hossein Kashani Zadeh, Angelis Tzouchas, Fartash Vasefi, Nicholas MacKinnon, Gregory Bearman, Yaroslav Sokolov, Simon A. Haughey, Christopher T. Elliott

{"title":"Freshness in Salmon by Hand-Held Devices: Methods in Feature Selection and Data Fusion for Spectroscopy","authors":"Mike Hardy, Hossein Kashani Zadeh, Angelis Tzouchas, Fartash Vasefi, Nicholas MacKinnon, Gregory Bearman, Yaroslav Sokolov, Simon A. Haughey, Christopher T. Elliott","doi":"10.1021/acsfoodscitech.4c00331","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00331","url":null,"abstract":"Salmon fillet was analyzed via hand-held optical devices: fluorescence (@340 nm) and absorption spectroscopy across the visible and near-infrared (NIR) range (400–1900 nm). Spectroscopic measurements were benchmarked with nucleotide assays and potentiometry in an exploratory set of experiments over 11 days, with changes to spectral profiles noted. A second enlarged spectroscopic data set, over a 17 day period, was then acquired, and fillet freshness was classified ±1 day via four machine learning (ML) algorithms: linear discriminant analysis, Gaussian naïve, weighted K-nearest neighbors, and an ensemble bagged tree method. Dual-mode data fusion returned almost perfect accuracies (mean = 99.5 ± 0.51%), while single-mode ML analyses (fluorescence, visible absorbance, and NIR absorbance) returned lower mean accuracies at greater spread (77.1 ± 10.1%). Single-mode fluorescence accuracy was especially poor; however, via principal component analysis, we found that a truncated fluorescence data set of four variables (wavelengths) could predict “fresh” and “spoilt” salmon fillet based on a subtle peak redshift as the fillet aged, albeit marginally short of statistical significance (95% confidence ellipse). Thus, whether by feature selection of one spectral data set, or the combination of multiple data sets through different modes, this study lays the foundation for better determination of fish freshness within the context of rapid spectroscopic analyses.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205558","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

Rapid Analysis of C6 Aldehydes by Solid-Phase Microextraction Sheets and Direct Analysis in Real-Time Mass Spectrometry (SPMESH-DART-MS) 利用固相微萃取薄片和实时质谱直接分析法（SPMESH-DART-MS）快速分析 C6 醛类化合物

ACS food science & technology Pub Date : 2024-08-17 DOI: 10.1021/acsfoodscitech.4c00325

Terry L. Bates, Gavin L. Sacks

{"title":"Rapid Analysis of C6 Aldehydes by Solid-Phase Microextraction Sheets and Direct Analysis in Real-Time Mass Spectrometry (SPMESH-DART-MS)","authors":"Terry L. Bates, Gavin L. Sacks","doi":"10.1021/acsfoodscitech.4c00325","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00325","url":null,"abstract":"Six-carbon (C6) carbonyls formed from lipid oxidation (e.g., hexanal, (E)-2-hexenal) are routinely used as quality markers in the food industry. Typically, these carbonyls are measured by gas chromatography–mass spectrometry (GC-MS) or related approaches. Recent work demonstrates that parallel extraction of headspace volatiles using sorbent sheets (HS-SPMESH) followed by direct analysis in real-time mass spectrometry (DART-MS) can be used as a rapid alternative to GC-MS. However, SPMESH-DART-MS measurement of C6 carbonyls is complicated by their low extractability onto polydimethylsiloxane-based SPMESH sheets and poor DART-MS ionization behavior. This work reports on the development and validation of a rapid HS-SPMESH-DART-MS approach to measurement of C6 carbonyls following their in situ derivatization with O-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine in multiple food matrices including grape juice, soy milk, conventional milk, and mayonnaise. Including derivatization and extraction time, the method can analyze 24 samples in ∼60 min with good recovery, linearity, and reproducibility, and with detection limits of 0.25 and 3.1 μg/L, for hexanal and (E)-2-hexenal, respectively.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205559","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

Rapid Analysis of C6 Aldehydes by Solid-Phase Microextraction Sheets and Direct Analysis in Real-Time Mass Spectrometry (SPMESH-DART-MS) 利用固相微萃取薄片和实时质谱直接分析法（SPMESH-DART-MS）快速分析 C6 醛类化合物

IF 2.6

ACS food science & technology Pub Date : 2024-08-17 DOI: 10.1021/acsfoodscitech.4c0032510.1021/acsfoodscitech.4c00325

Terry L. Bates, and , Gavin L. Sacks*,

{"title":"Rapid Analysis of C6 Aldehydes by Solid-Phase Microextraction Sheets and Direct Analysis in Real-Time Mass Spectrometry (SPMESH-DART-MS)","authors":"Terry L. Bates,  and , Gavin L. Sacks*, ","doi":"10.1021/acsfoodscitech.4c0032510.1021/acsfoodscitech.4c00325","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00325https://doi.org/10.1021/acsfoodscitech.4c00325","url":null,"abstract":"Six-carbon (C6) carbonyls formed from lipid oxidation (e.g., hexanal, (E)-2-hexenal) are routinely used as quality markers in the food industry. Typically, these carbonyls are measured by gas chromatography–mass spectrometry (GC-MS) or related approaches. Recent work demonstrates that parallel extraction of headspace volatiles using sorbent sheets (HS-SPMESH) followed by direct analysis in real-time mass spectrometry (DART-MS) can be used as a rapid alternative to GC-MS. However, SPMESH-DART-MS measurement of C6 carbonyls is complicated by their low extractability onto polydimethylsiloxane-based SPMESH sheets and poor DART-MS ionization behavior. This work reports on the development and validation of a rapid HS-SPMESH-DART-MS approach to measurement of C6 carbonyls following their in situ derivatization with O-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine in multiple food matrices including grape juice, soy milk, conventional milk, and mayonnaise. Including derivatization and extraction time, the method can analyze 24 samples in ∼60 min with good recovery, linearity, and reproducibility, and with detection limits of 0.25 and 3.1 μg/L, for hexanal and (E)-2-hexenal, respectively.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2115–2123 2115–2123"},"PeriodicalIF":2.6,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142273701","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

Peptide–Polyphenol Interactions: The Antagonistic Effect of Pea Pentapeptide (VNRFR) on the Antioxidant Properties of Quercetin and Rutin in Caenorhabditis elegans 肽与多酚的相互作用：豌豆五肽（VNRFR）对草履虫体内槲皮素和芦丁抗氧化特性的拮抗作用

IF 2.6

ACS food science & technology Pub Date : 2024-08-16 DOI: 10.1021/acsfoodscitech.4c0017210.1021/acsfoodscitech.4c00172

Leticia Lam Hon Wah, Samanta Reyes Flores, Ornella K. Mosibo, Toluwase H. Fatoki, Rotimi E. Aluko and Chibuike C. Udenigwe*,

{"title":"Peptide–Polyphenol Interactions: The Antagonistic Effect of Pea Pentapeptide (VNRFR) on the Antioxidant Properties of Quercetin and Rutin in Caenorhabditis elegans","authors":"Leticia Lam Hon Wah, Samanta Reyes Flores, Ornella K. Mosibo, Toluwase H. Fatoki, Rotimi E. Aluko and Chibuike C. Udenigwe*, ","doi":"10.1021/acsfoodscitech.4c0017210.1021/acsfoodscitech.4c00172","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00172https://doi.org/10.1021/acsfoodscitech.4c00172","url":null,"abstract":"Food-derived peptides and polyphenols have demonstrated antioxidant activities against reactive oxygen species and free radicals. However, little is known about their combined antioxidant capacity when they interact within a mixture. This study investigated the antioxidant capacity of a mixture of flavonoids (quercetin or rutin) and pea protein-derived pentapeptide (VNRFR) in vitro and in vivo using the Caenorhabditis elegans model. Dynamic light scattering, spectroscopic, and molecular docking analysis revealed the formation of peptide–polyphenol complexes, with the polyphenolic aromatic ring and peptide phenylalanine residue interacting noncovalently by π-stacking. The interaction resulted in antagonistic radical scavenging activity in vitro and antioxidative effects in vivo based on the nematode mean lifespan and survival rate, and intracellular reactive oxygen species levels. Notably, the antagonism was more pronounced for rutin due to the additional H-bonding that its rhamnosyl-glucoside moiety formed with the peptide. The findings provide valuable insights into food matrix interactions that affect the antioxidant capacity of nutraceutical mixtures in formulated products.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2080–2089 2080–2089"},"PeriodicalIF":2.6,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142269988","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

Peptide–Polyphenol Interactions: The Antagonistic Effect of Pea Pentapeptide (VNRFR) on the Antioxidant Properties of Quercetin and Rutin in Caenorhabditis elegans 肽与多酚的相互作用：豌豆五肽（VNRFR）对草履虫体内槲皮素和芦丁抗氧化特性的拮抗作用

ACS food science & technology Pub Date : 2024-08-16 DOI: 10.1021/acsfoodscitech.4c00172

Leticia Lam Hon Wah, Samanta Reyes Flores, Ornella K. Mosibo, Toluwase H. Fatoki, Rotimi E. Aluko, Chibuike C. Udenigwe

{"title":"Peptide–Polyphenol Interactions: The Antagonistic Effect of Pea Pentapeptide (VNRFR) on the Antioxidant Properties of Quercetin and Rutin in Caenorhabditis elegans","authors":"Leticia Lam Hon Wah, Samanta Reyes Flores, Ornella K. Mosibo, Toluwase H. Fatoki, Rotimi E. Aluko, Chibuike C. Udenigwe","doi":"10.1021/acsfoodscitech.4c00172","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00172","url":null,"abstract":"Food-derived peptides and polyphenols have demonstrated antioxidant activities against reactive oxygen species and free radicals. However, little is known about their combined antioxidant capacity when they interact within a mixture. This study investigated the antioxidant capacity of a mixture of flavonoids (quercetin or rutin) and pea protein-derived pentapeptide (VNRFR) in vitro and in vivo using the Caenorhabditis elegans model. Dynamic light scattering, spectroscopic, and molecular docking analysis revealed the formation of peptide–polyphenol complexes, with the polyphenolic aromatic ring and peptide phenylalanine residue interacting noncovalently by π-stacking. The interaction resulted in antagonistic radical scavenging activity in vitro and antioxidative effects in vivo based on the nematode mean lifespan and survival rate, and intracellular reactive oxygen species levels. Notably, the antagonism was more pronounced for rutin due to the additional H-bonding that its rhamnosyl-glucoside moiety formed with the peptide. The findings provide valuable insights into food matrix interactions that affect the antioxidant capacity of nutraceutical mixtures in formulated products.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205560","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

Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments 关于曲霉胃蛋白酶在不同酶解和热处理条件下稳定葡萄汁和葡萄酒蛋白质的研究

ACS food science & technology Pub Date : 2024-08-15 DOI: 10.1021/acsfoodscitech.4c00308

Leif Seidel, Katrin Runkel, Wendell Albuquerque, Katharina Happel, Parviz Ghezellou, Bernhard Spengler, Holger Zorn, Martin Gand, Maximilian Freund, Frank Will, Ralf Schweiggert

{"title":"Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments","authors":"Leif Seidel, Katrin Runkel, Wendell Albuquerque, Katharina Happel, Parviz Ghezellou, Bernhard Spengler, Holger Zorn, Martin Gand, Maximilian Freund, Frank Will, Ralf Schweiggert","doi":"10.1021/acsfoodscitech.4c00308","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00308","url":null,"abstract":"Protein removal with aspergillopepsin in combination with short-time heating has recently emerged as an opportunity for winemakers to prevent protein haze in wine. In this study, we first treated a protein-rich must and wine with two different aspergillopepsin preparations along an identical control treatment without enzyme addition on a pilot plant scale. While treating wines was rather ineffective, treating musts was effective in reducing protein concentrations by up to 86%, leading to haze-stable wines according to the common heat test. Varying thermal loads in further experiments, a rather mild heat treatment of 65 °C for 30 s compared to those in earlier studies was found sufficient for enzymatic protein degradation. Treating must from a fungus-resistant variety (cv. Fidelio) was as successful as treating must from a blend of conventional varieties (cv. Gewürztraminer/Müller-Thurgau). Triangle sensory tests found no clear evidence of an effect on the quality by heat treatments with and without enzyme dosage.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205562","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

Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments 关于曲霉胃蛋白酶在不同酶解和热处理条件下稳定葡萄汁和葡萄酒蛋白质的研究

IF 2.6

ACS food science & technology Pub Date : 2024-08-15 DOI: 10.1021/acsfoodscitech.4c0030810.1021/acsfoodscitech.4c00308

Leif Seidel, Katrin Runkel, Wendell Albuquerque, Katharina Happel, Parviz Ghezellou, Bernhard Spengler, Holger Zorn, Martin Gand, Maximilian Freund, Frank Will and Ralf Schweiggert*,

{"title":"Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments","authors":"Leif Seidel, Katrin Runkel, Wendell Albuquerque, Katharina Happel, Parviz Ghezellou, Bernhard Spengler, Holger Zorn, Martin Gand, Maximilian Freund, Frank Will and Ralf Schweiggert*, ","doi":"10.1021/acsfoodscitech.4c0030810.1021/acsfoodscitech.4c00308","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00308https://doi.org/10.1021/acsfoodscitech.4c00308","url":null,"abstract":"Protein removal with aspergillopepsin in combination with short-time heating has recently emerged as an opportunity for winemakers to prevent protein haze in wine. In this study, we first treated a protein-rich must and wine with two different aspergillopepsin preparations along an identical control treatment without enzyme addition on a pilot plant scale. While treating wines was rather ineffective, treating musts was effective in reducing protein concentrations by up to 86%, leading to haze-stable wines according to the common heat test. Varying thermal loads in further experiments, a rather mild heat treatment of 65 °C for 30 s compared to those in earlier studies was found sufficient for enzymatic protein degradation. Treating must from a fungus-resistant variety (cv. Fidelio) was as successful as treating must from a blend of conventional varieties (cv. Gewürztraminer/Müller-Thurgau). Triangle sensory tests found no clear evidence of an effect on the quality by heat treatments with and without enzyme dosage.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2124–2133 2124–2133"},"PeriodicalIF":2.6,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142269974","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

Revamping Ethylene Absorption Utilizing Brick Ash in Packaging for Prolonging the Freshness of Banana Leaves 利用砖灰改进包装中的乙烯吸收，延长香蕉叶的保鲜期

ACS food science & technology Pub Date : 2024-08-14 DOI: 10.1021/acsfoodscitech.4c00333

Sachin P. Shinde, Ganesh R. Hon, Suraj P, Sachin R. Chaudhari, Rajeshwar S. Matche

{"title":"Revamping Ethylene Absorption Utilizing Brick Ash in Packaging for Prolonging the Freshness of Banana Leaves","authors":"Sachin P. Shinde, Ganesh R. Hon, Suraj P, Sachin R. Chaudhari, Rajeshwar S. Matche","doi":"10.1021/acsfoodscitech.4c00333","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00333","url":null,"abstract":"Banana leaves (BLs), renowned for their cultural significance and culinary versatility, serve as indispensable wrappers for food items across tropical and subtropical regions. However, preserving their freshness presents a challenge due to their perishable nature, and traditional preservation methods have limitations. Prompted by this, the studies explore sustainable active packaging solutions to enhance the shelf life of banana leaves. Employing a comprehensive methodology involving sample selection, screening, and testing of packaging materials, and active packing processes, the study evaluates changes in moisture content, water activity, weight loss, pH, colorimetric analysis, and sensory evaluation. With the experimental results, BLs were packed in LDPE pouches with a water vapor transmission rate of 5.476 g/m2/day and an oxygen transmission rate of 140.569 cc/m2/day. Additionally, the BLs were treated with an ethylene scavenger sachet, resulting in treated samples. Storage conditions were maintained at 27 ± 2 °C with 65 ± 5% relative humidity (RH). Analysis revealed that control samples exhibited deteriorating quality parameters after 5 ± 1 days, while treated samples maintained quality for 10 ± 1 days under the same conditions, effectively extending the shelf life of BLs by 2-fold. Treated samples showed maintained moisture content, water activity, chlorophyll, pH, and color values compared to controls. The results demonstrate promising outcomes in prolonging the shelf life of banana leaves through sustainable active packaging, underscoring the potential of these solutions to preserve their quality while minimizing environmental impact. This study emphasizes the significance of sustainable packaging innovations in upholding cultural traditions and advancing environmental sustainability and increasing the value in the food industry both domestically and in export markets.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205561","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

Progress in the Application of Emerging Technology for the Improvement of Starch-Based Active Packaging Properties: A Review 应用新兴技术改善淀粉基活性包装性能的进展：综述

ACS food science & technology Pub Date : 2024-08-14 DOI: 10.1021/acsfoodscitech.4c00260

Bara Yudhistira, Naila Husnayain, Fuangfah Punthi, Mohsen Gavahian, Chao-Kai Chang, Chang-Wei Hsieh

{"title":"Progress in the Application of Emerging Technology for the Improvement of Starch-Based Active Packaging Properties: A Review","authors":"Bara Yudhistira, Naila Husnayain, Fuangfah Punthi, Mohsen Gavahian, Chao-Kai Chang, Chang-Wei Hsieh","doi":"10.1021/acsfoodscitech.4c00260","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00260","url":null,"abstract":"Natural food packaging methods have been developed to overcome the reliance on plastic packaging and align with sustainable development goals (SDGs), and it is necessary to develop biodegradable packaging. Starch is an alternative natural packaging material with numerous excellent properties. In this review, we focus on starch as a material for the development of biodegradable active packaging. However, the method still has significant limitations, and active studies are ongoing to unravel new and improved starch-based packaging strategies. Integrating active starch-based methods with emerging technologies in food packaging reduces adverse effects on the environment. In this review, we first introduce the role of emerging technologies, such as cold plasma, high-pressure processing (HPP), ultrasound, and pulsed electric field (PEF), in improving the properties of starch-based active packaging. These emerging technologies have enhanced the optical, physical, and thermal properties of starch-based active packaging. An up-to-date review explaining the potential of starch-based packaging, the use of emerging technologies in its preparation, and the application of this packaging in plant- and animal-based products is thoroughly discussed. The meta-analysis reported in this study can be used to address the challenges and applications of starch-based packaging in the future.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205566","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

Thermal Resistance of Avirulent Salmonella Enterica Serovar Typhimurium in Albumen, Yolk, and Liquid Whole Egg 白蛋白、蛋黄和液态全蛋中无病毒鼠伤寒沙门氏菌的耐热性

IF 2.6

ACS food science & technology Pub Date : 2024-08-14 DOI: 10.1021/acsfoodscitech.4c0010810.1021/acsfoodscitech.4c00108

Daniela Bermudez-Aguirre*, Glenn Boyd, Joseph Uknalis and Brendan A. Niemira,

{"title":"Thermal Resistance of Avirulent Salmonella Enterica Serovar Typhimurium in Albumen, Yolk, and Liquid Whole Egg","authors":"Daniela Bermudez-Aguirre*, Glenn Boyd, Joseph Uknalis and Brendan A. Niemira, ","doi":"10.1021/acsfoodscitech.4c0010810.1021/acsfoodscitech.4c00108","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00108https://doi.org/10.1021/acsfoodscitech.4c00108","url":null,"abstract":"The thermal resistance of avirulent Salmonella Typhimurium in yolk, albumen, and liquid whole egg (LWE) was evaluated from 52 to 60 °C. A log–linear and a Weibullian model were used to calculate D- and z-values. Experiments assessed and overseen the come-up time (CUT). Results showed a longer inactivation time for Salmonella in yolk (D58 °C = 2.32 min) compared to albumen (D58 °C = 0.36 min); D-values for LWE were D58 °C= 1.26–1.28 min. The protective effect of the yolk fat in Salmonella was observed under the microscope. The effect of CUT was only significantly different (α = 0.05) at 60 °C. The Weibull model best fitted the survival data (R2, root square mean error, Akaike Information Criterion). The 5D pasteurization standard for this avirulent Salmonella strain at 60 °C was 3.3 ± 0.3 min (log–linear) and 3.6 ± 0.2 min (Weibull). This Salmonella strain has an average heat resistance; it can be used for process validation without safety risks.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2047–2057 2047–2057"},"PeriodicalIF":2.6,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0