Research Publications (Food Safety)

In this study, the anti‐microbial and anti‐biofilm potential of the cell‐free extract (CFE) of Lactobacillus plantarum was assessed against Listeria monocytogenes 32 isolated from the food sample. CFE of L. plantarum showed high anti‐microbial activity (15.5 ± 1.4 mm diameter zone) against L. monocytogenes 32.

In the present study wheat flour was blended with varying proportions of flaxseed flour (0–25%) for formulation of supplementary food (Panjiri) with better nutritional characteristics. This will also add variety to supplementary foods being given to malnourished children. The ash, fat, protein and fiber contents of Panjiri made from flour composites were 0.82–1.27, 1.60–8.32, 8.76–9.81 and 1.18–2.54%, respectively.

Effect of dielectric barrier discharge (DBD) cold plasma on decontamination of strawberry and its quality characteristics was considered. Weight loss, color change, and firmness of the samples were investigated under low temperature storage condition. Plasma levels of 7% and 14% duty cycle were examined at exposure times of 5, 10, and 20 min. Destruction of microorganisms on treated samples surface was clearly observed by scanning electron microscopy images.

In this study the Saccharomyces cerevisiae biomass was applied to remove mercury in milk which is the common dairy product and the ability of this profitable yeast in bioremoving the Hg low concentrations (ppb) in milk was investigated. The initial Hg concentration, biomass dosage and contact time effects on rmoval efficiency of S. cerevisiae were studied and they were also optimized by the central composite design.

This study explores the bioactivity, heavy metal contamination, antimutagenicity, and antioxidation aspects of a colorant powder (CP) derived from dragon fruit peels (DGFP) following a 2‐step process: extraction and creation of colorant powder. Extraction with deionized water at pH 5.5, 40°C for 20 min provided betacyanin content in the crude extract at 15.21±0.04 mg/g dry weight with betanin and phyllocactin as the main bioactive components.

Rhizome rot and quality deterioration of tender ginger after harvest were the restricting factors of tender ginger storage quality. In this research, cold storage with SO2 fumigation function was designed and the effects of 0.2 mL·L‐1, 0.5 mL·L‐1, 1.0 mL·L‐1 SO2 fumigation every 15 d on the storage quality of tender ginger was investigated.

The present study was conducted to preserve the microbial quality of chicken breast during storage time by using sodium alginate active coating solutions incorporated with different natural antimicrobials including Lemon Verbena (Le) and clove essential oils (Cl) which were added individually and in combination as well as packaging in Modified Atmosphere (M) (65% CO2, 30% N2, 5% O2) and in ambient atmosphere (A) .

Microwave‐assisted extraction of pectin from walnut green husk (WGH) was optimized using Box‐Behnken design. The effects of microwave power, pH, irradiation time, and liquid/solid ratio on the extraction yield were investigated. The characteristics of WGH‐pectin extracted at the optimal condition were evaluated through physicochemical, structural, and functional analysis.

Raw goat milk was treated with a continuous mode of pulsed electric field (PEF) system, at three levels of field strength (20, 30, and 40 kV/cm) with monopolar square‐wave pulses of 5 and 10 µs treatment time. The physicochemical properties, particle size distribution, fatty acid profiling, and metal migrations of untreated and PEF‐treated goat milk were evaluated.

Today's consumers prefer foods that are practically prepared and ready for consumption. Therefore, global demand for the consumption of minimally processed fruits gained popularity. In this study, the use of quince (Cydonia oblonga) seed mucilage was investigated as an edible coating to extend the shelf life of mandarin fruit ready for consumption. The mucilage obtained from the quince seed extract was used for covering the mandarin slices and samples were stored at 4°C for 10 days.

In order to clarify the action of a seasoning mixture of salt and Chinese liquor in maintaining the hygienic and quality characteristics of refrigerated grass carp, the changes in physicochemical properties, biogenic amines, and microbial growth in grass carp fillets during storage at 4°C for 30 days were investigated.

In this study, total RNA was extracted from young leaves of maize. Reverse transcription‐PCR (RT‐PCR) method was used to obtain full‐length TGase gene. The amplified fragment was sequenced to have 1,605 bp. The gene consisted of 535 amino acid residues with a calculated molecular mass of 60.9 kD. It was identical to the published TGase gene (GenBank NO.AJ421525). The TGase fragment was cloned into pET‐28a prokaryotic expression vector.

Free radicals produced during oxidation on the one hand and food contaminated with food source microorganisms on the other hand are serious threats to human health which increase the need to use natural compounds to replace synthetic and chemical substances used. In the present study, the antioxidant and antimicrobial activity of the cinnamon extract was investigated during hamburger meat storage.

In the current study, fresh‐cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days. The results indicated that 100 µM melatonin treatment inhibited the increase of L* and b* values and retained higher hue angle, total chlorophyll content, and fresh weight during storage.

Ultrasound (US) and ozone processing allow achieving food technological aims such as the improvement of food safety and preservation. The combination of these technologies has been reported to be beneficial in inactivating microorganisms from fruits and vegetables. However, treatment conditions and mechanisms of action of these technologies can affect vegetables or fruits structure as well as their phytochemical components.

The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations.

The study determined the genetic relatedness of Salmonella serotypes isolated from poultry caeca at the outlets cottage processors in Trinidad by pulsed‐field gel electrophoresis (PFGE). Of a total of 1503 caecal samples tested 91 (6.1%) yielded Salmonella spp. Ten serotypes were detected in the 91 Salmonella isolates which were digested by Xbal and subjected to PFGE.

The present study aimed to investigate the effect of type of milk, fermentation time, temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir grains. All fermentation conditions had a significant effect on the antibacterial activity of kefir samples against four bacteria, except for the effect of temperature on the diameter of the inhibition zone of Shigella dysenteriae.

This study analyzed the nutritional, functional and safety properties of 10 potato cultivars from China and their respective French fries. After frying there was a moisture loss of 24.16‐49.94% and oil uptake of 20.17‐31.01%. Ash, protein, carbohydrate (52.23‐62.49%), total polyphenol content, vitamin C (up to 4.56 mg/100g) and reducing sugar decreased possibly due to leaching during processing and the reaction and denaturation of compounds caused by the heat during frying.

This study optimized storage conditions for fermented pork jerky via microbial fermentation. Lactobacillus bulogaricus was employed as starter culture, fermentation conditions and baking conditions were optimized in study. Microbial indices reflecting parameters of preserved fermented pork jerky involved the detection of total plate count, Escherichia coli, Salmonella, Staphylococcus aureus and Shigella.

The present study was conducted to utilize the sapota fruit wasted during seasonal glut for the production of wine. Being rich in sugars, sapota is a suitable raw material for fermentation which is an efficient method for the preservation of the nutritional, antioxidative, and functional properties of this fruit.

ABSTRACT Salmonellaenterica has been shown to survive in low moisture foods (LMF) for extended periods. The objectives of this study were to statistically identify the effects of environmental stress factors; growth temperature (GTemp), osmotic (Osmo), oxidation (Oxi) and pH on the potential cross‐tolerance effect on the survivability of S. enterica in LMF. A factorial design was utilized to investigate these stressors and their potential effect on survivability of S.

This present study revealed the effectiveness of a combined microwave‐ultrasonic pasteurization system on Listeria monocytogenes in bottle gourd juice. Response surface methodology based on the central composite design was employed for optimization with microwave power (W), microwave‐induced temperature (ºC), ultrasound amplitude (%) and ultrasound exposure time (min) as the independent factors.

Non‐thermal food processing technologies have receiveda lot of attention in recent years as an alternative to conventional heat treatments. The pulsed light treatment (PL) is mostly applied to pre‐packaged foods in order to avoid post‐process contamination. However, for PL to fulfill its purpose regarding packaged foods, the packaging must comply with a series of requisites that may result in safer and better‐quality foods.

A study was conducted in order to access the effect of different processing conditions on the mineral status of the grain sorghum. Whole sorghum grain was (1) cooked in excess water, (2) fermented under submerged condition, (3) steamed after fermentation, and (4) fermented‐ steamed and flaked. The mineral content of the samples was determined through a microwave plasma atomic absorption spectroscope.