Research Publications (Food Safety)

Interactions of the flavoring compounds hexyl acetate (HxAc), heptyl acetate (HpAc), linalyl formate (LiFo), linalyl acetate (LiAc), geraniol, linalool, limonene, and myrcene with soy protein isolate (SPI) were estimated in pH 3.0, 6.0, and 9.0 aqueous solutions using headspace solid‐phase microextraction gas chromatography–mass spectrometry (SPME–GC–MS). The binding capacity of HxAc, HpAc, LiFo, LiAc, geraniol, and linalool increased in the pH of the medium from 3 to 9.

The use of leaded gasoline adversely affects cardiovascular, nervous, and immune systems. Study projects to rule out different variables of prognostic importance in lead-exposed subjects. A total of 317 traffic wardens with 5 years of outdoor experience and Hb levels < 10 µg/dl, and 100 traffic wardens with indoor duties were substituted in two groups.

Lake sediments are important reservoirs for polycyclic aromatic hydrocarbons (PAHs) in catchments. Knowledge of occurrence, sources, and toxicological risk of PAHs is crucial to abate their pollution and risk. We investigated the spatial and temporal occurrence, sources, and potential toxicological risks of 12 PAHs in the surface sediments and one sediment core of the largest deep lake (Lake Fuxian) of China.

Antimicrobial residues in milk have been discussed as a possible selector for Enterobacteriaceae that produce extended-spectrum β-lactamases (ESBL) in dairy herds. Such residues are found in waste milk after antibiotic treatment of mastitis, but antibiotic dry cow therapy might also lead to antibiotic residues in colostrum and in milk during early lactation.

Honey bees are important insect pollinators used heavily in agriculture and can be found in diverse environments. Bees may encounter toxicants such as cadmium and selenate by foraging on plants growing in contaminated areas, which can result in negative health effects. Honey bees are known to have a simple and consistent microbiome that conveys many benefits to the host, and toxicant exposure may impact this symbiotic microbial community.

Author(s): Longjiang Gu, Manli Zhao, Min Ge, Suwen Zhu, Beijiu Cheng, Xiaoyu Li

ABSTRACT

The capsaicin in hot peppers is an important biological active substance that is widely used in food and medicine. Our current study shows that capsaicin derivatives have good antioxidant and antibacterial activities, and therefore, the present study of capsaicin derivatives with good activity provides a good foundation for future applications in natural food additives and medicine.

The current research focuses on anaerobic respiration of arsenic and other toxic metals by purple nonsulfur bacteria (PNSB). Among the optimization assays performed were carbon utilization, cross metal resistance, and metal respiration, along with a comparison of each assay in photoheterotrophic and chemoheterotrophic growth. The bacteria were identified by the classification of 16S ribosomal RNA gene sequences. Rhodobacter sp.

Little is known about the presence and effects of polychlorinated biphenyls (PCBs) and organochlorine pesticides (OCPs) in Puerto Rico’s waters. Four coastal aquatic systems were investigated using low-density polyethylene passive sampling for PCBs and OCPs in water and its overlying air. The highest total freely dissolved and gaseous concentrations of PCBs were found in Guánica Bay, with 4000 pg/L and 270 pg/m3, respectively.

Functional foods provide nutritional and health benefits, yet they could be contaminated with residues like pesticides and polychlorobiphenyls. These residues affect the safety, quality, and consequently the commercial value of functional foods. Therefore, the validity and efficiency of residue determination methods constitute a major analytical concern. Reduction of matrix effect (ME) has always been the golden key for guaranteed sensitivity, selectivity, and high throughput analysis.

Although many proteins possess a distinct folded structure lying at a minimum in a funneled free energy landscape, thermal energy causes any protein to continuously access lowly populated excited states. The existence of excited states is an integral part of biological function. Although transitions into the excited states may lead...

Author(s): Huiyu Wang, Shanjun Song, Mingwu Shao, Yan Gao, Chen Yang, Ya Li, Weihua Wang, Yajuan He, Penghui Li

Dichlorvos (DDVP) is widely applied in the agricultural industry, and its residues are considered hazardous to the environment. Microbial bioremediation is an innovative technology with the potential to mitigate such pollution. Trichoderma atroviride strain T23, a filamentous fungus, is very efficient at degrading DDVP.

Aflatoxins (AFs) as potent food contaminants are highly detrimental to human and animal health. The production of such biological toxins is influenced by environmental factors including pollutants, such as dioxins. Here, we report the biological feedback of an active AF-producer strain of A. flavus upon in vitro exposure to the most toxic congener of dioxins, the 2,3,7,8-tetrachlorinated dibenzo-p-dioxin (TCDD). The phenotype of TCDD-exposed A.

Author(s): Hamdy A. Abdel-Gawwad, Mona S. Mohammed, Mohamed Heikal

Author(s): Carla Pirozzi, Ludovico Pontoni, Massimiliano Fabbricino, Anna Bogush, Luiza C. Campos

Author(s): Nabi Shariatifar, Manouchehr Dadgar, Yadolah Fakhri, Saeed Shahsavari, Mojtaba Moazzen, Mahsa Ahmadloo, Amin Kiani, Saeed Aeenehvand, Shahrokh Nazmara, Amin Mousavi Khanegah

Author(s): Jun Tan, Xianbo Lu, Lei Fu, Guoshun Yang, Jiping Chen

Author(s): Lixin Wang, Miaomiao Zheng, Shuping Zhang, Chuan Zhao, Weijun Kang, Ke Wang

Author(s): Hyunjeong Ju, Byungjoo Kim, Jeongkwon Kim, Song-Yee Baek

Author(s): Huanyu Bao, Jinfeng Wang, Jiao Li, He Zhang, Fuyong Wu

The objective of this study was to evaluate the effect of different cooking methods on the β-carotene content of jute mallow (Corchorus olitorius) leaves. Three cooking methods have been experimented. Jute mallow raw leaves was respectively boiled for 15 and 30 minutes in water (CW), in water containing ash leachate (CWA) and frying for 5 minutes followed by cooking with water (CWF) for 15 and 30 minutes.

by Shan Lu, Zhongyun Dong