Frontiers in food science and technology最新文献

{"title":"Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima","authors":"Madeleine Jönsson, L. Allahgholi, M. Rayner, E. Nordberg Karlsson","doi":"10.3389/frfst.2023.1150482","DOIUrl":"https://doi.org/10.3389/frfst.2023.1150482","url":null,"abstract":"Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study explores high-pressure processing (HPP) as an alternative technique to conventional methods by evaluating its effects on the composition, quality, and microbial safety of the Swedish grown macroalgae Saccharina latissima. The results from the physicochemical analysis showed that after high-pressure treatment the color was retained, while the algal texture was altered by up to an 87.7% reduction in hardness and a 60.0% reduction in compression. Biochemical analysis demonstrated some variations in the algal samples, but the nutritional content was overall retained after treatment. The microbial analysis showed a low microbial load of untreated fresh material, which was confirmed by a lack of amplification in polymerase chain reaction attempts and low growth during attempts on spontaneous proliferation using fresh and frozen algae. Additionally, shelf-life studies showed inconsistent growth, but overall, a low increase in unspecific bacteria, an increasing load of Enterobacteriaceae, no growth of Lactobacilli, and low fouling by mold and yeast. The results from this study can be useful in the continued attempts of introducing seaweed to new markets, with different prerequisites for post-harvest treatment.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44516612","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}

{"title":"Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor","authors":"Edel Summers, Surabhi Wason, J. Subbiah, Rossana Villa-Rojas","doi":"10.3389/frfst.2023.1119715","DOIUrl":"https://doi.org/10.3389/frfst.2023.1119715","url":null,"abstract":"Salmonella is the most common bacterial pathogen associated with product recalls and outbreaks in spices. Spices are in the top three food categories for greatest number of recalls due to microbiological contamination. Current validated microbial reduction techniques for spices are tied to human health and environment concerns or negatively affect the quality characteristics of the spice which has led to the emerging of alternative technologies such as hydrogen peroxide vapor (HPV). hydrogen peroxide vapor treatment was conducted at two different temperatures (45°C and 60°C) and two dwell times (30 and 60 min). Microbial reduction and residual hydrogen peroxide were measured at three storage times: 0 h (immediately after treatment), 24 and 48 h post-treatment. The effect of HPV on the quality of whole black peppercorn was evaluated 48 h post-treatment based on changes in piperine content, total phenolics, antioxidant activity, total volatile compounds, and color. Reduction in Salmonella population ranged from 1.41–2.83 log CFU/g. Residual hydrogen peroxide of up to 500 ppm was still detected on samples after 48 h of storage. All quality parameters except for color remained unaffected between treated and untreated whole black peppercorn. The study highlights the need to explore further process design modifications before conclusions can be made on the efficacy of HPV treatment as a means for low-moisture foods pasteurization.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44264390","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}

{"title":"Concentration of milk oxylipins after heat and homogenization treatments","authors":"C. Thum, Amanda C. Cirelli, Y. Otoki, Gulustan Ozturk, A. Taha, W. McNabb, N. Roy, J. M. Leite Nobrega de Moura Bell","doi":"10.3389/frfst.2023.1027418","DOIUrl":"https://doi.org/10.3389/frfst.2023.1027418","url":null,"abstract":"Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively. Although the effects of combined pasteurization and homogenization on free fatty acids (FFA) and lipid oxidation markers such as hydroperoxides, and thiobarbituric acid reactive species (TBARS) have been well characterized, their effects on primary oxidized fatty acids known as oxylipins have not yet been determined. This study aimed to determine the effects of two heat treatments: milk pasteurization [high-temperature short time, 72°C for 15 s (HTST)] and sterilization [ultra-high temperature, 135°C for 3 s (UHT)] with or without homogenization (10, 17 or 24 MPa) on FFA (%), primary (hydroperoxides and oxylipins) and secondary oxidation compounds (TBARS). Heat treatments alone significantly reduced most oxylipins compared with raw milk, but did not alter % FFA, hydroperoxide, and TBARS levels. The combination of UHT and homogenization at 24 MPa increased % FFA, hydroperoxide value, and some oxylipins, compared to raw milk and other treatments. Overall, the combination of heat treatment and homogenization significantly increased oxylipin formation compared with heat treatment alone.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48440820","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}

{"title":"Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions","authors":"Linda Hagman","doi":"10.3389/frfst.2023.1073663","DOIUrl":"https://doi.org/10.3389/frfst.2023.1073663","url":null,"abstract":"Side-stream management in food processing companies has the potential to improve sustainability performance by upcycling or managing bio-residuals into high-value products. This article investigates how food processing companies manage their side-streams by studying their sustainability reports, interviewing the companies, identifying external or internal side-stream management alternatives, and qualitatively analyzing the data. By learning more about how food processing companies prefer to manage their side-streams, it becomes easier to develop ideas for further refining of bio-residuals. One of the main results is that most of the companies prefer to use external actors for side-stream management and for processing them into high-value products, rather than developing and investing in the technology themselves. The few actors investing in side-stream management themselves have long-term strategies on how to become more sustainable and circular. This study also identifies biogas solutions through anaerobic digestion to have a special role in side-stream management due to its versatile and multifunctional nature.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49593190","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}

{"title":"Editorial: Algae as food and ingredient: from production to consumer acceptance","authors":"Â. P. Matos, E. Novelli, G. Tribuzi","doi":"10.3389/frfst.2023.1220050","DOIUrl":"https://doi.org/10.3389/frfst.2023.1220050","url":null,"abstract":"Microalgae and seaweed are photosynthetic organisms rich in compounds like proteins, carbohydrates and fibres, lipids and fatty acids, pigments, vitamins, and minerals (Matos et al., 2016). Compounds extracted from seaweed notably polysaccharides such as agar, carrageenans, xanthan, and guar gum have been incorporated into many food preparations acting as thickening, gelling, emulsifying, and stabilization agents (Mohamed et al., 2012). Microalgal dried biomass is widely commercialized as dietary supplements for humans, particularly because of its high protein and bioactive compounds. Long-chain polyunsaturated fatty acids and pigments extracted from microalgae have been part of many pharmaceutical and biomedical products due to its therapeutical and nutraceutical properties (Matos, 2017). Several factors influence the properties of algal biomass as feedstock for food utilization (Mendes et al., 2022). For example, the cultivation techniques and parameters such as the available nutrients, light exposure and intensity can affect the synthesis of intracellular compounds (Coleman et al., 2022), while the appropriate utility of harvesting, dewatering, and drying techniques can preserve the nutritional quality of algal biomass (de Farias Neves et al., 2019; Demarco et al., 2022a). The correct choice of algal extraction techniques, combined with disruption methods can help the extractability of algal compounds, enhancing the bioaccessibility and digestibility of algae-based food (Demarco et al., 2022b). Factors like traditional food production chain sustainability, climate change, increasing world population and energy costs, motivated the search for innovative food sources. In fact, there is an increasing demand for the development of novel foods and ingredients containing algae by-products with remarkable nutritional, sensorial, and technological properties originated by sustainable food systems. This Research Topic entitled “Algae as Food and Ingredient: From Production to Consumer Acceptance,” belonging to the Frontiers in Food Science and Technology journal, was released to the scientific community to publish their research contributions and result findings. The Research Topic is composed of three scientific articles (one review and two research articles) and is authored by experts from different countries, including Brazil, Denmark, Italy, and Norway. Research Topic covered are oriented to support the professionals working in the food industry, interested in developing new food products based on algae biomass. The review realized by Matos et al. approaches one of the main challenges of using algae either microalgae or seaweed in food systems, notably the importance of sensorial quality. In fact, algal biomass may contain OPEN ACCESS","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46043374","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}

{"title":"UV-C inactivation of microorganisms in droplets on food contact surfaces using UV-C light-emitting diode devices","authors":"Aakash Sharma, Housyn Mahmoud, Brahmaiah Pendyala, S. Balamurugan, A. Patras","doi":"10.3389/frfst.2023.1182765","DOIUrl":"https://doi.org/10.3389/frfst.2023.1182765","url":null,"abstract":"The main objective of this study was to investigate the effectiveness of ultraviolet light (UV-C) emitting diodes for the decontamination of stainless steel food contact surfaces. Listeria monocytogenes (ATCC 19115), Escherichia coli (ATCC 25922), and Salmonella enterica serovar Typhimurium (ATCC 700720) were chosen as challenge microorganisms. Target microorganisms were subjected to UV-C dosages of 0, 2, 4, 6, and 8 mJ cm−2 at an average fluence of 0.163 mW/cm2 using a near-collimated beam operating at 279 nm wavelength. Escherichia coli showed lower sensitivity to UV-C light compared to Salmonella Typhimurium and followed first-order kinetics. Escherichia coli and Salmonella Typhimurium were reduced by more than 3-log10 cycles at the maximum UV dosage of 12 mJ cm−2. In contrast, Listeria monocytogenes followed the Weibull model with an apparent shoulder in the initial doses. A maximum reduction of 4.4-log10 was achieved at the highest exposure level. This study showed that UV-C LED devices represent an excellent alternative for the inactivation of foodborne microorganisms in droplets. Results clearly demonstrate that UV-C LED devices can serve as an additional sanitation method to routine cleaning practices, which are commonly utilized in the food industry. Graphical Abstract","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46364253","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}

{"title":"Microbiological sampling and analyses in the food business operators’ HACCP-based self-control programmes","authors":"Mariel Stefhanie Aybar Espinoza, Catarina Flink, N. Boisen, F. Scheutz, A. Käsbohrer","doi":"10.3389/frfst.2023.1110359","DOIUrl":"https://doi.org/10.3389/frfst.2023.1110359","url":null,"abstract":"A questionnaire was developed within the OH-HARMONY-CAP project providing an overview of current procedures for microbiological sampling and analyses in food business operators’ HACCP-based self-control programmes in EU/EEA countries. It focused on six bacterial species: Salmonella spp., Listeria monocytogenes, Campylobacter spp., Shiga toxin-producing Escherichia coli, Shigella spp. and Yersinia spp.; and five parasites: Trichinella spp., Cryptosporidium spp., Echinococcus granulosus (Sensu lato), Echinococcus multilocularis and Toxoplasma gondii. Participating EU/EEA countries distributed the questionnaire to food business operators’ laboratories within their countries and responses were received from nine countries. Feedback from 35 laboratories among 554 were considered for data analysis. Results showed that dairy products were analysed most frequently and the majority of laboratories analysed both ready-to-eat and non-ready-to-eat products. Laboratories analysing Salmonella spp. and Listeria monocytogenes processed the majority of samples. Accreditation for ISO-standards or an alternative method was in place in a considerable proportion of laboratories, but did not cover all pathogens investigated. Sending isolates for further confirmation to external laboratories was not common. In contrast, storing isolates was more frequently established. Around 60% of laboratories used more than one typing or characterisation method, predominantly MALDI-TOF, antimicrobial resistance typing and PCR, while 40% did not use any of these methods. Variability was observed as regards use of Whole Genome Sequencing; and participation in External Quality Assessment programmes. The study gathered insight into current practices of microbiological sampling and analyses performed in food business operators’ HACCP-based self-control programmes, and showed that further efforts are needed for harmonisation of analytical protocols and characterisation of foodborne pathogens.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49259885","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}

{"title":"Application of Yarrowia lipolytica in fermented beverages","authors":"A. B. Sørensen, Jesper Harholt, N. Arneborg","doi":"10.3389/frfst.2023.1190063","DOIUrl":"https://doi.org/10.3389/frfst.2023.1190063","url":null,"abstract":"Yarrowia lipolytica is a non-conventional non-pathogenic, generally regarded as safe yeast. It has been isolated from a wide variety of places, from foodstuffs like beer, cheese and sausages to beetle guts and human mouths. It is strictly aerobic and Crabtree-negative. Y. lipolytica harbours various biochemical and physiological traits that make it relevant for biotechnological and food-related applications. Until recently, the application and effect of Y. lipolytica on lipid-containing foodstuff, that is, meat and dairy, have been researched and discussed meticulously. The yeasts’ potential as a synthesiser of several high-value food ingredients, such as organic acids, aromas, and emulsifiers from a range of diverse substrates, from ethanol to olive oil waste, is of interest in a biorefinery context. Interestingly the use of Y. lipolytica as a starter culture in foodstuffs beyond meat and dairy is minimal, despite its ability to synthesise interesting aromas and organic acids that could increase the organoleptic quality of fermented beverages. Besides the indulgence factor, Y. lipolytica synthesises a wide range of functional and bioactive compounds that can act as active ingredients in functional beverages, adding to its potential in producing novel beverages.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49004329","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}

{"title":"Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces","authors":"Daniele Chieffi, F. Fanelli, V. Fusco","doi":"10.3389/frfst.2023.1165871","DOIUrl":"https://doi.org/10.3389/frfst.2023.1165871","url":null,"abstract":"Staphylococcus (S.) aureus can proliferate in a broad range of food and contact surfaces. The ability to grow as a biofilm enhances its resistance to cleaning agents and the chance to persist on food facility contact surfaces and enter the food chain. This presents a risk to the health of food workers and consumers, considering that this pathogen has been associated with a wide variety of local and systemic human infections, as well as with food poisoning caused by the production of enterotoxins. In particular, ready-to-eat (RTE) food, that does not undergo further processing capable of reducing bacterial contamination, may be of particular concern since its consumption poses a direct microbiological risk to consumers. To worsen this scenario, S. aureus harbors several biocide and antimicrobial resistance genes (BRGs and ARGs), which, respectively, reduce the efficacy of sanitizing agents during cleaning procedures and antimicrobial treatments when infections occur. Considering this, several novel methods have recently been investigated to control S. aureus contamination in food and contact surfaces in food facilities in order to overcome the limitations of traditional sanitizing protocols and improve the safety of the produced food products. In this review, we will provide an overview of S. aureus ARGs and BRGs and whole-genome sequence (WGS)-based methods recently implemented for their surveillance. Furthermore, we will describe the presence of antimicrobial-resistant S. aureus in RTE food and food-contact surfaces and present novel natural or chemical compounds, new food-contact materials, and innovative physical methods to control the contamination of this pathogen in the food sector. Finally, we will also discuss if S. aureus complex-related species are emerging as new antimicrobial-resistant pathogens of the food chain.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48363769","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}

{"title":"Passive evaporative coolers for postharvest storage of fruit and vegetables: Where to best deploy them and how well do they perform","authors":"T. Defraeye, Kanaha Shoji, S. Schudel, Daniel I. Onwude, Chandrima Shrivastava","doi":"10.3389/frfst.2023.1100181","DOIUrl":"https://doi.org/10.3389/frfst.2023.1100181","url":null,"abstract":"Passive evaporative coolers have a huge potential to help smallholder farmers to preserve their fresh fruit and vegetables longer after harvest. However, we could benefit from more transparent information on where evaporative coolers perform sufficiently well to extend the postharvest life of the fresh produce significantly. Unsatisfactory evaporative cooler performance is a potential cause for farmers' limited adoption of this technology to reduce food losses. Our objective is to present easy-to-use tools that help to better scope regions with the best potential for direct passive evaporative coolers and for effectively deploying it. This information should help avoid installing evaporative coolers in areas with environmental conditions that only induce a temperature depression of a few degrees Celsius. Concretely, we developed design charts of the achievable temperature depression by evaporative cooling based on the local air temperature and humidity. We quantified for apple, banana, mango, and tomato the resulting additional days in postharvest life gained by storing the produce in an evaporative cooler. For these fruits, the gain in postharvest life using passive cooling is roughly 2–15 days for temperate climates with an ambient temperature of 20°C and a humidity of 50%. We present geographical maps of India, Nigeria, and the entire world at a 30 km resolution that answer how much evaporative cooling can maximally decrease the produce temperature and extend postharvest life for banana fruit. We found that passive evaporative cooling could induce up to a 7-day gain in postharvest life. We make these maps available online. We also quantify how well evaporative coolers perform concerning reducing the temperature and how they should be sized. Our results will facilitate installing evaporative coolers only in suitable regions. Our data also show in which months the cooler can be operated with the best performance. We thereby help avoid disillusion and loss of trust in the technology with smallholder farmers, policymakers, farmers, or farmer cooperatives. Further catalyzing the implementation of small-scale evaporative coolers can bring farmers significant gains in postharvest life, reduce food losses, and increase revenues.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46667837","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}