首页期刊导航|Food Control
期刊信息/Journal information
Food Control
Elsevier Science Ltd.
Food Control

Elsevier Science Ltd.

0956-7135

Food Control/Journal Food ControlSCIISTP
正式出版
收录年代

    Maple syrup production from sap preconcentrated to ultra high degrees Brix by membrane technology: Composition and properties

    Houde, JessicaCharron, CarmenSadiki, MustaphaAli, Fadi...
    12页
    查看更多>>摘要：Maple syrup is produced typically from maple sap concentrated by nanofiltration or reverse osmosis at a moderate degrees Brix level ranging from 6 to 16 degrees Brix followed by heat evaporation. Recently, new membrane processes have been developed to concentrate maple sap to ultra-high degrees Brix reaching up to 40 degrees Brix. The aim of this study is to evaluate the effect of this ultra-high concentration of sap on the composition, the properties and the cost of corresponding maple syrup. Results showed some differences in chemical composition and properties between syrups produced from low and ultra-high concentration of sap. Syrups produced from ultra-high degrees Brix concentrated sap had lower concentrations of potassium and polyphenols, a lighter color and distinctive flavor. This was mainly observed when no modification were applied to the heating pattern in the evaporator pans. However, syrups produced by modulation of the heating pattern in the evaporator had color, flavor and taste similar to control syrups. These results demonstrate that syrups with comparable sensory properties can be obtained from low and ultra-high concentrated sap by adjusting the heating time depending on the initial degrees Brix. The concentration process to ultra high degrees Brix allows for a concomitant reduction of the production costs and a modulation of syrup quality.
      原文链接:
    • NSTL
    • Elsevier

    Effectiveness of electrolyzed oxidizing water on fungi and mycotoxins in food

    Vazquez-Duran, AlmaMendez-Albores, AbrahamVillarreal-Barajas, Tania
    14页
    查看更多>>摘要：Electrolyzed oxidizing water (EOW) can be considered in the agrofood industry as a new antimicrobial agent with disinfectant, detoxifying, and shelf-life improvement properties. EOW is produced by electrolysis of water, with no added chemicals, except for sodium chloride. The antifungal and detoxifying mechanisms of EOW depend mainly on: pH, oxidation-reduction potential (ORP), and available chlorine concentration (ACC). EOW offers many advantages over other conventional chemical methods, including less adverse chemical residues, safe-handling, secure, energy-saving, cost-effective, and environmentally-friendly. As a result, EOW could be used for the development of safer and more socially acceptable methods for fungi decontamination and mycotoxin detoxification. This review contains an overview of EOW effectiveness to decontaminate non-toxigenic and mycotoxigenic fungi, its safety and efficacy for mycotoxin detoxification, the proposed mechanism of action of EOW on fungal cells, and the chemical mechanism of action of EOW on mycotoxins. Finally, conclusions and future research necessities are also outlined.
      原文链接:
    • NSTL
    • Elsevier

    Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

    Oliveira, Fernanda MoreiraOliveira, Raquel MoreiraGehrmann Buchweitz, Lucia TamiresPereira, Juliana Rodrigues...
    11页
    查看更多>>摘要：The aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity.
      原文链接:
    • NSTL
    • Elsevier

    Prioritization of food-pathogen pairs in export refusals of fishery commodities from Indonesia

    Indrotristanto, NugrohoAndarwulan, NuriFardiaz, DediDewanti-Hariyadi, Ratih...
    12页
    查看更多>>摘要：A wide variety of Indonesian fishery commodities faced refusal during 2017-2019 due to food safety issues, especially microbial contamination. This is concerning because it contributes to a loss in the national income. This study aims to prioritize the combination of food and microbial issues in refused commodities in Indonesia. The study was initiated by developing food - microbial contamination pairs; then a risk scatterplot and risk matrix were used to carry out prioritization based on economic and health aspects. Several metrics representing economic impacts (such as the total value of export and potential loss due to rejections) and health impacts (such as the burden of diseases, number of hospitalizations, and number of deaths) were used in the risk matrix development. This prioritization suggests that shrimp - Salmonella spp. and tuna - Salmonella spp. were the food - pathogen pairs with the highest risk in terms of both economic and health impacts. Tuna - Listeria monocytogenes was placed as a third priority in the majority of metrics representing health impact. Different priorities were considered for other pairs, except for anchovy - Salmonella spp., which is considered the last priority for all matrixes. The metrics used in this prioritization are considered useful in assisting risk managers in determining which commodities should receive attention first based on economic and health considerations.
      原文链接:
    • NSTL
    • Elsevier

    Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

    Li, MengLin, SongyiWang, RuichunGao, Duo...
    11页
    查看更多>>摘要：The large yellow croaker (Pseudosciaena crocea) is one of the most commercially important marine fish in China and is a fixture at Chinese tables. Herein, we determined the formation of heterocyclic aromatic amines (HAAs) in roasted yellow croaker and evaluated the inhibitory effect of natural fruits extracts (blueberry extract, acerola cherry extract and grape seed extract) on the formation of HAAs in roast yellow croaker. All the three fruit extracts treatments minimize the amount of HAAs and the addition of blueberries extracts is the most effective approach on reducing the total HAAs content, which caused a signification reduction of 94.85% and 71.15% of the Norhaman and PhIP content, respectively, led IQ, 8-MeIQX, 4,8-DiMeIQX below the detected limitation, compared to the control group. Furthermore, antioxidant index of fruits extracts, precursors (free amino acids, creatine, creatinine and glucose) of HAAs, lipid and protein oxidation, flavor changes are evaluated to determine the mechanism and physical/chemical changes of fruit extracts on the formation of HAAs. This research develops a new method to minimize the amount of HAAs, which is helpful to food manufacturers for the production of healthier yellow croaker products and may be applicable to various meat systems.
      原文链接:
    • NSTL
    • Elsevier

    Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring

    Bao, YiwenCui, HuijunTian, JinlongDing, Yumeng...
    12页
    查看更多>>摘要：A pH-sensitive food freshness indicator film (PS-CS-BA) was fabricated with potato starch (PS) as film-forming substrate, blueberry anthocyanins (BA) as an indicator, and chondroitin sulfate (CS) as an enhancer. The results exhibited that the presence of CS significantly altered water solubility and improved mechanical properties of films, in particular enhanced pH and ammonia responsiveness. FT-IR and XRD results associated with the enhanced pH sensitivity and colorimetry with the ionic complex between the sulfate group of CS and anthocyanin flavylium ion. When applied in monitoring shrimp freshness at 4 degrees C, the PS-CS-BA film indicated sensitively with vision recognizable color changes from original pink to light grey and finally to grayish-green, which highly correlated with the deterioration indexes of the total volatile basic nitrogen (TVB-N), total viable count (TVC), and pH values of shrimp. The results provided a novel and highly-sensitive intelligent packaging strategy by the co-pigmentation of CS for freshness monitoring.
      原文链接:
    • NSTL
    • Elsevier

    Antimicrobial susceptibility and molecular characterization of Salmonella enterica serovar Indiana from foods, patients, and environments in China during 2007-2016

    Zhang, ZengfengHe, ShoukuiXu, XuebinChang, Jiang...
    10页
    查看更多>>摘要：Salmonella enterica serovar Indiana has become a widely prevalent non-typhoidal serovar in China in recent years. To improve the understanding of antimicrobial resistance and genetic bias in this emerging pathogen, a total of 214 S. Indiana isolates from foods, patients, and the environments in China from 2007 to 2016 were characterized for antimicrobial susceptibility, antimicrobial resistance-determining factors, and molecular typing. It was found that 208 (97.2%) exhibited resistance to ciprofloxacin, and 102 (47.7%) isolates to ceftriaxone. Ciprofloxacin resistance increased from 82.4% in 2007-2008 to 100.0% in 2015-2016. Ceftriaxone resistance increased from 29.4% in 2007-2008 to 47.1% in 2015-2016. In particular, the proportion of multidrug-resistant (MDR) S. Indiana isolates increased from 64.7% in 2007-2008 to 91.4% in 2015-2016. Mutations in the quinolone resistance determining region (QRDR) (gyrA and parC), plasmid-mediated quinolone resistance (PMQR) genes [aac(6')-Ib-cr, oqxAB, qnrA, qnrS, qnrB and qepA], extended-spectrum beta-lactamase (ESBL) genes (blaOXA, blaCTX-M, blaTEM, blaCMY and blaVEB), and class I integrons were identified in these S. Indiana isolates, along with transposon units of Delta ISEcp1-blaCTX-M-65-IS903B, ISEcp1-ISVsa5-blaCTX-M-14-IS903B, and ISEcp1-blaCTX-M-55/15-Delta orf477. To our knowledge, the ESBL gene blaVEB was identified in Salmonella for the first time. Diverse plasmid types (IncHI2, IncN, IncA/C, IncFIB, IncI1 and IncFII) were identified in these isolates, among which IncHI2-type plasmid (49.1%) was the most common type in S. Indiana. Multilocus sequence typing (MLST) showed a single ST17 in S. Indiana. Pulsed-field gel electrophoresis (PFGE) results showed that there was a genotypic diversity, and some clones might have existed in S. Indiana between patients and foods for several years. These findings suggested that the frequent emergence of S. Indiana isolates with resistance to ciprofloxacin and ceftriaxone would pose a huge threat to food safety and public health.
      原文链接:
    • NSTL
    • Elsevier

    Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin

    Martelli, FrancescoCirlini, MartinaDellafiora, LucaNeviani, Erasmo...
    8页
    查看更多>>摘要：Harmful algal bloom and marine toxins are actual and overgrowing problems. Okadaic acid (OA) is the main toxin responsible for diarrheic shellfish poisoning in humans, while Tetrodotoxin (TTX) is a tremendously strong neurotoxin. Given their high toxicity, strategies to obtain a mitigation of these toxins are every day more fundamental, in the optic of preserve consumer health, and in giving supports to shellfisheries in selling their products. In this context, the ability of lactic acid bacteria (LAB) and Paracoccus spp. to reduce OA and TTX in vitro was evaluated using HPLC/MS-MS technique. Different mechanisms of interaction were observed. Some species of LAB were able to reduce significantly the amount of toxin while in viable state (Lacticaseibacillus rhamnosus 1473 = 30% OA reduction), but also a binding effect of the toxins was observed. Contrarily, Paracoccus spp. was able to reduce significantly the amount of toxin while in a cell-free extract form, in particular Paracoccus aerius 5038 could reduce the presence of TTX of about 24%. This study provided a sound line of evidence for the possible future use of either specific bacteria or selected bacterial components to reduce the level of harmful marine toxins in aquaculture and food production.
      原文链接:
    • NSTL
    • Elsevier

    Recent advances in aptamer-based optical and electrochemical biosensors for detection of pesticides and veterinary drugs

    Xie, MiaojiaZhao, FengguangZhang, YapingXiong, Yong...
    17页
    查看更多>>摘要：Background: Food contaminants are a threat to agriculture, the food chain, and consequently human health. Traditional analytical methods for food safety usually have limitations in achieving quick on-site detection of contaminants in large food samples. Hence, there is an urgent need to develop sensitive, simple, and reproducible methods for the on-site detection of food contaminants. Aptamer-based biosensors have attracted increasing attention owing to their superior performance, simplicity, and sensitivity. Scope and approach: Among aptamer-based biosensors, optical and electrochemical biosensors have been constructed for the detection of pesticides and veterinary drugs, such as acetamiprid, organophosphorus pesticides, and various antibiotics, which are together the cause of serious food pollution. Food sample preparation techniques pertaining to testing contaminants in food samples by using those aptasensors are briefly discussed. Additionally, the various nanomaterials and nanocomposites used in the sensing platform are described, to show the good effect of the currently employed means of generating and amplifying sensing signals to improve sensitivity and accuracy of detection. Key findings and conclusions: This review provides an overview of the latest advances in the sensing principles of aptamer-based biosensors, such as fluorescent, colorimetric, and electrochemical measurement methods. Recently, using the subsistent aptamers with affinity for food contaminants, optical aptasensors play an important role in detection assays to achieve easier observation and operation with an inexpensive instrument, while electrochemical aptasensors have the advantage of being sensitive, accurate, and less time-consuming. These detection methods provide a meaningful reference for monitoring food safety. The advantages and challenges of aptamer-based biosensors for food contaminant detection are described.
      原文链接:
    • NSTL
    • Elsevier

    Detoxification of patulin by Lactobacillus pentosus DSM 20314 during apple juice fermentation

    Lai, WanjingCai, RuiYang, KangYue, Tianli...
    7页
    查看更多>>摘要：Patulin, a poisonous compound produced by Aspergillus, Byssochlamys, and Penicillium, is widely existed in fruits. The control of patulin has always been an important aspect in fruit products processing. As a kind of probiotic, lactic acid bacteria have been usually applied to the fermentation of many kinds of fruit juice, and exhibit promising access on patulin control for its high efficiency and safety. This article aims to screen probiotic strains that have a good capacity for patulin control during juice fermentation. In this study, six LAB strains were used for the fermentation of apple juice, and their ability for the removal of patulin in apple juice fermentation and in vitro digestive model were evaluated. The results indicated that all tested strains were eligible for apple juice fermentation. During this process, 53.14 % of patulin in apple juice (500 mu g/L) can be detoxified by Lactobacillus pentosus (DSM 20314) in 24 h and that of the other strains were in the ranging of 13.3%-30.34 %. And in vitro digestive model, all the strains reduced 17.6%-44.2 % of patulin. The stability testing further determined that the removal of patulin was mainly carried out by degradation. Based on this, the optimized test results revealed that with the inoculation proportion of 5 % and shaking incubation, patulin spiked in apple juice can be effectively degraded by L. pentosus (DSM 20314), which has a good fermentation performance and exhibits a great potential in patulin control during apple juice fermentation and digestion.
      原文链接:
    • NSTL
    • Elsevier