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Curr Res Food Sci 2022 8;5:813-822. Epub 2022 May 8.

Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China.

The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because of its prevalence in saltwater bodies, golden yellow abdomen, high calcium content, high protein, high fat content, and a flavor that originates from its lipids and volatile components. Volatile organic compounds significantly affect the aroma of food. In this work, electronic nose and headspace gas chromatography-ion mobility spectrometry were applied to analyze the flavor differences in fish oil durations. Read More

Curr Res Food Sci 2022 21;5:752-762. Epub 2022 Apr 21.

Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.

Polysaccharides exist as one of the most abundant components in lotus leaves, which attract increasing attention owing to their promising health-promoting benefits. In this study, the digestive and microbial degradation characteristics of lotus leaf polysaccharides (LLP) were studied by using an gastrointestinal model. The results suggested that LLP was stable in the human upper gastrointestinal tract according to its digestive stabilities at different simulated digestion stages. Read More

Curr Res Food Sci 2022 17;5:590-597. Epub 2022 Mar 17.

Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), 2805 Kreder St., S3080HOF, Esperanza, Province of Santa Fe, Argentina.

The aim of this study was to evaluate the percentage of ( and ) from samples collected at the slaughterhouse to describe the prevalence of resistance to selected antimicrobials, and to characterize the genetic determinants. In total, from 333 samples analyzed, 31% were positive for More positive samples were detected before the chiller (46%) than after the chiller (16%). (59%) was more prevalent than (41%). Read More

Curr Res Food Sci 2022 18;5:451-463. Epub 2022 Feb 18.

Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN, 55108, USA.

Native starches have limited applications in the food industry due to their unreactive and insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has been explored to modify starches to enhance their functional, thermal, molecular, morphological, and physicochemical properties. Atmospheric cold plasma and low-pressure plasma systems have been used to alter starches and have proven successful. Read More

Curr Res Food Sci 2022 10;5:382-391. Epub 2022 Feb 10.

Laboratory of Nutrition and Metabolism, School of Food Engineering, University of Campinas - UNICAMP, P.O. Box 6121, 13083-862, Campinas, SP, Brazil.

Jabuticaba is a Brazilian berry known for its therapeutic potential against cancer, obesity, insulin resistance (IR), and others. It is a natural source of bioactive compounds, leading to better glucose metabolism, and attenuating obesity and IR through the reduction of pro-inflammatory status. The present study aimed to observe the prebiotic effect of freeze-dried jabuticaba peel (J) consumption on gut bacteria profile and describe its effects on IR derived from the lipopolysaccharides/Toll-like receptor-4 inflammatory pathway. Read More

Curr Res Food Sci 2022 7;5:336-344. Epub 2022 Feb 7.

Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy.

Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C-norisoprenoids were identified. Instead, these compounds were scarcely investigated in green where just few glycosidic compounds were identified so far. By resorting to knowledge of glycoside aroma precursors in grape and the possibility to identify their structures using a high-resolution mass spectrometry database constructed for grape metabolomics, investigation of glycoside precursors in green from different geographical origins, was performed. Read More

Curr Res Food Sci 2022 20;5:234-242. Epub 2022 Jan 20.

College of Food Science, South China Agricultural University, Guangzhou, China.

In this work, the effects of pH and high acyl gellan gum concentration on the adsorption kinetics and interfacial dilatational rheology of sodium caseinate/high acyl gellan gum (CN/HG) complexes were investigated using a pendant drop tensiometer. In addition, stability related properties including interfacial protein concentration, droplet charge, size, microstructure and creaming index of emulsions were studied at different HG concentration (0-0.2 wt%) and pH values (4, 5. Read More

Curr Res Food Sci 2022 12;5:182-190. Epub 2022 Jan 12.

Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.

Post-translational modification structure of food's proteins might be changed during processing, thereby affecting the nutritional characteristics of the food product. In this study, differences in protein N-glycosylation patterns between milk and yogurt were quantitatively compared based on glycopeptide enrichment, liquid chromatography separation, and tandem mass spectrometry analysis. A total of 181 N-glycosites were identified, among which 142 were quantified in milk and yogurt. Read More

Curr Res Food Sci 2022 5;5:157-166. Epub 2021 Dec 5.

Department of Agricultural Mechanization, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, PO Box 775/14515, Tehran, 1477893855, Iran.

The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA). Read More

Curr Res Food Sci 2021 20;4:946. Epub 2021 Oct 20.

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

[This corrects the article DOI: 10.1016/j.crfs. Read More

Curr Res Food Sci 2021 29;4:882-890. Epub 2021 Nov 29.

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.

The objective of this study was to investigate the spatial variation of volatile organic compounds and antioxidant activity of turmeric essential oils (TEOs) harvested from four provinces of China. The major chemical components of these TEOs were analyzed using headspace solid-phase micro-extraction gas chromatography-mass spectrometry. More than forty volatile organic compounds in TEOs were identified, which accounted for 82. Read More

Curr Res Food Sci 2021 24;4:862-872. Epub 2021 Nov 24.

Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469, Potsdam, Germany.

Fluorescence spectroscopy coupled with chemometric tools is a powerful analytical method, largely used for rapid food quality and safety evaluations. However, its potential has not yet been explored in the novel food sector. In the present study, excitation emission matrices (EEMs) of 15 insect powders produced by milling insects belonging to 5 Orthoptera species () from 3 different origins were investigated. Read More

Curr Res Food Sci 2021 16;4:815-820. Epub 2021 Nov 16.

Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece.

White wine is among the most widely consumed alcoholic beverages. Varietal discrimination of wines has received increasing attention. Today's consumers require a sense of authenticity and are deterred by falsehood or misrepresentation in product marketing. Read More

Curr Res Food Sci 2021 28;4:800-806. Epub 2021 Oct 28.

Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.

Pulses are staple protein-rich food for Indian vegetarians, and India is one of the largest producers in the world. The present investigation is an attempt to study the trend in the production of total pulses in India using the autoregressive integrated moving average (ARIMA) method. For stochastic trend estimation, yearly data were used for the period from 1961 to 2019. Read More

Curr Res Food Sci 2021 25;4:752-757. Epub 2021 Oct 25.

School of Food and Biological Engineering, Jiangsu University, 212013, Zhenjiang, Jiangsu, China.

Duck eggs have a short storage life. In this study, water-washed duck eggs and glycerol monolaurate (GML) coated duck eggs were stored at 25 °C for 70 days (away from light). The water-washed duck eggs started to lose weight from the 4th week. Read More

Curr Res Food Sci 2021 19;4:737-745. Epub 2021 Oct 19.

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3052, Australia.

The effects of legume protein fractions on Fe and Zn bioaccessibility remain equivocal to date, largely due to the protein's structure and the presence of anti-nutritional compounds. We administered Fe and Zn salts with legume concentrates consisting mainly of albumin or globulin from lupin, pea and faba to gastrointestinal digestion. Under the fasted intestinal state, faba globulins were found to enhance Fe and Zn solubility compared to control salts without legume proteins. Read More

Curr Res Food Sci 2021 16;4:724-728. Epub 2021 Oct 16.

Department of Farm Power and Machinery, Sylhet Agricultural University, Sylhet, 3100, Bangladesh.

The study aimed to identify different molds that grow on various food surfaces. As a result, we conducted a case study for the detection of mold on food surfaces based on the "you only look once (YOLO) v5" principle. In this context, a dataset of 2050 food images with mold growing on their surfaces was created. Read More

Curr Res Food Sci 2021 30;4:707-715. Epub 2021 Sep 30.

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

The fate of malachite green and its main metabolite leucomalachite green during thermal treatment was examined in seafood (brook trout and white shrimp) using non-target analysis. Samples were extracted using QuEChERS and analyzed using liquid chromatography coupled with quadruple time of flight mass spectrometry. Malachite green levels were reduced in meat during boiling (∼40%), microwaving (64%), and canning (96%). Read More

Curr Res Food Sci 2021 8;4:627-635. Epub 2021 Sep 8.

Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China.

Cloudy fruit and vegetable mixed juice (MJ) pasteurized by high pressure processing (HPP) showed an increasing market demand. However, browning, sedimentation, and flavor changes of HPP juice during storage have been a great challenge for the beverage industry. The aim of this work was to investigate quality changes of HPP MJs during storage and to explore the potential to create the shelf-stable MJs with fresh-like organoleptic quality through HPP. Read More

Curr Res Food Sci 2021 30;4:503-520. Epub 2021 Jul 30.

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141001, India.

For many years, conventional plastics are manufactured and used for packaging applications in different sectors. As the food industries are increasing, the demand for packaging material is also increasing. Plastics have transformed the food industry to higher levels; however, conventional petroleum-based plastics are non-degradable which has created severe ecological problems to the environment like a threat to aquatic life and degrading air quality. Read More

Curr Res Food Sci 2021 21;4:287-294. Epub 2021 Apr 21.

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

Due to their high reactivities and short half-lives, the detection of Maillard reaction intermediates is relatively difficult to achieve in a single analytical run. In this study, the formation of Maillard reaction intermediates from heated alanine/glucose mixtures (110 ​°C for 2 ​h) was investigated through their complexation with divalent iron using electrospray ionization/quadrupole time-of-flight mass spectrometry and isotope labeling techniques. Analysis of the mixtures indicated that this approach allows the simultaneous detection of many important labile and reactive Maillard reaction intermediates along with unreacted alanine and glucose in addition to various other Maillard reaction products, such as glyceraldehyde, erythrose, ribose, acetol, glycolaldehyde, fructosamine, glucosone, osones, deoxyosones, and Amadori products. Read More

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 11 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