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Curr Res Food Sci 2021 25;4:121-131. Epub 2021 Feb 25.

Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855, Athens, Greece.

The objective of this research was the evaluation of Fourier transforms infrared spectroscopy (FT-IR) and multispectral image analysis (MSI) as efficient spectroscopic methods in tandem with multivariate data analysis and machine learning for the assessment of spoilage on the surface of chicken breast fillets. For this purpose, two independent storage experiments of chicken breast fillets (n ​= ​215) were conducted at 0, 5, 10, and 15 ​°C for up to 480 ​h. During storage, samples were analyzed microbiologically for the enumeration of Total Viable Counts (TVC) and spp. Read More

Curr Res Food Sci 2021 20;4:115-120. Epub 2021 Feb 20.

Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy.

The feasibility of producing food-grade hydrophobic bio-aerogels by supercritical-carbon dioxide (SC-CO) extraction of oil from oleogels was investigated for the first time. Medium chain triglycerides (MCT) oil was gelled using ethylcellulose (EC) at increasing concentration (10, 15, 20% w/w) and grade (EC20, 45, 100), eventually in combination with fillers. Different SC-CO oil extraction procedures were tested. Read More

Curr Res Food Sci 2020 Nov 15;3:227-234. Epub 2020 Aug 15.

Department of Physics, Chemistry and Engineering (DCFQE) and Biotechnology Centre of Azores (CBA), University of Azores, 9500-321 Ponta Delgada, São Miguel, Azores, Portugal.

During tea processing, manufacturers usually remove the internodes, which are classified as waste. This study presents the first determination of plant part contribution, particularly internodes, to green tea quality, in order to find the best blend to maximize impact on human health. Catechins, caffeine and free amino acid (FAA) profiles were determined by RP-HPLC/DAD, total phenolics (TPC) and total flavonoids (TFC) by Folin-Ciocalteu and colorimetric methodologies, respectively, and antioxidant activities by free radical-scavenging activity (FRSA), ferric-reducing antioxidant power (FRAP) and ferrous ion-chelating (FIC) methods. Read More

Curr Res Food Sci 2020 Nov 28;3:268-274. Epub 2020 Oct 28.

Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada.

Sugar degradation products generated through thermal treatment of foods are considered the key precursors for various flavor compounds, toxicants and browning, but their high reactivity makes their detection difficult. In this study, a convenient analytical procedure for profiling of various reactive sugar intermediates having enediol or -dicarbonyl moieties through complexation with divalent metal ions combined with electrospray ionization/quadrupole time-of-flight mass spectrometry was developed. Excess divalent iron chloride (FeCl) was added to glucose or U6-[glucose] solutions in methanol either before or after heating at 110 °C for 2 h, and the samples were analyzed by tandem mass spectrometry. Read More

Curr Res Food Sci 2020 Nov 1;3:235-242. Epub 2020 Oct 1.

Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, 721 302, India.

Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulating technologies can be used to protect the probiotics during their passage through the gastrointestinal system of the human gut. Read More

Curr Res Food Sci 2020 Nov 17;3:146-157. Epub 2020 Apr 17.

Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), 21,111 Lakeshore Rd, Ste. Anne de Bellevue, QC, H9X 3V9, Canada.

The recovery of gelatins from Atlantic salmon () skin for film formation and characterization was studied. Fish skins pre-treated with trypsin (250 U/g) produced the highest hydroxyproline content (7.41 ± 0. Read More

Curr Res Food Sci 2020 Nov 25;3:82-91. Epub 2020 Mar 25.

Department of Food Science and Agricultural Chemistry, McGill University 21,111 Lakeshore, Ste. Anne-de-Bellevue, QC H9X 3V9, Canada.

Pulsed light (PL) inactivation kinetics of K-12, and were evaluated under different treatment conditions. The PL system was factory set to operate at three pulses per second with a pulse width of 360 μs exposing samples placed on one of the 9 trays on a rack. Two PL parameters were evaluated in the study: number of pulses (a time factor) and the tray position (a spatial distance factor) both influencing the amount of light energy absorbed. Read More

Curr Res Food Sci 2020 Nov 23;3:67-72. Epub 2020 Mar 23.

McGill University, Department of Food Science and Agricultural Chemistry, 21111 Lakeshore, Ste. Anne de Bellevue, Quebec, Canada.

Sugar derived reactive 1,2-dicarbonyl intermediates are considered important precursors for the formation of Maillard reaction products. Efficient strategies are needed to modulate their formation in food. Indole a major thermal degradation product of tryptophan, has been shown to scavenge such 1,2-dicarbonyls at high temperatures. Read More

Curr Res Food Sci 2020 Nov 11;3:9-18. Epub 2020 Feb 11.

Department of Dairy Microbiology, S.M.C College of Dairy Science, Anand Agricultural University, Anand, 388 110, Gujarat, India.

The rural tribal people of Meghalaya depend mostly on their ethnic fermented foods as a part of their regular diet and these fermented foods are considered to be a hub of healthy microorganisms. However, the efficacy of probiotic microorganisms is considered to be population-specific because of gut microflora variation in food habits and specific host-microbial interactions. Hence, a strong need for exploring novel indigenous microorganisms with rich probiotic potentiality is required. Read More

Curr Res Food Sci 2020 Jun 16;2:77-83. Epub 2020 Jan 16.

Department of Food Processing Technology, School of Agriculture and Bioscience, Karunya Institute of Technology and Sciences, Coimbatore, 641114, Tamil Nadu, India.

This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extracted isoflavone was encapsulated into 200 ml of whole milk by spray drying using different concentrations of gum acacia (4, 6 and 8% w/v) and 10% w/v maltodextrin DE 18. Read More

Curr Res Food Sci 2020 Jun 28;2:25-32. Epub 2019 Nov 28.

Department of Food Science, University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada.

() is a causative agent of multiple outbreaks of foodborne illness associated with fresh produce, including pre-cut melon and leafy vegetables. Current industrial antimicrobial interventions have been shown to reduce microbial populations by <90%. Consequently, bacteriophages have been suggested as an alternative to chemical sanitizers. Read More

Curr Res Food Sci 2019 Nov 2;1:24-30. Epub 2019 Nov 2.

Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia nº 4, San Cibrao das Viñas, 32900 Ourense, Spain.

The effectiveness of active packaging systems with green tea extract and oregano essential oil was checked for their use in sliced cooked ham. Three packaging systems were evaluated: i) control group without active film, ii) ATGT packed with active film of green tea extract (1%) and iii) ATRX with a mixture of green tea extract and oregano essential oil (1%). The evolution of microbiological, physicochemical (pH, aw, colour and lipid oxidation) and sensory attributes were analysed after 0, 7, 14 and 21 days of refrigerated storage. Read More

Curr Res Food Sci 2020 Nov 2;3:166-172. Epub 2020 Jun 2.

Katholieke Universiteit Leuven, Department of Chemical Engineering, BioTeC - Chemical & Biochemical Process Technology & Control, Gent, Belgium.

Image 1. Read More

Curr Res Food Sci 2019 Nov 31;1:1-7. Epub 2019 Jul 31.

National Institute for Agricultural and Veterinary Research (INIAV), Rua dos Lágidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal.

An Ultra-High Performance Liquid Chromatography combined with Time-of-Flight Mass Spectrometry (UHPLC-ToF-MS) method has been developed for determination of nine mycotoxins, namely aflatoxins (AFB, AFB, AFG and AFG), ochratoxin A (OTA), zearalenone (ZEA), toxin T2 (T2) and fumonisins (FB and FB) in maize. The method included a two-step extraction with acetonitrile 80% (v/v). After optimization, the analytical method was validated. Read More