| 1. |
- Ali, Nawazish, et al.
(författare)
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Lipopeptide Biosurfactants from Bacillus spp. : Types, Production, Biological Activities, and Applications in Food
- 2022
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Ingår i: Journal of Food Quality. - : Hindawi Limited. - 0146-9428 .- 1745-4557.
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Forskningsöversikt (refereegranskat)abstract
- Biosurfactants are a functionally and structurally heterogeneous group of biomolecules produced by multiple filamentous fungi, yeast, and bacteria, and characterized by their distinct surface and emulsifying ability. The genus Bacillus is well studied for biosurfactant production as it produces various types of lipopeptides, for example, lichenysins, bacillomycin, fengycins, and surfactins. Bacillus lipopeptides possess a broad spectrum of biological activities such as antimicrobial, antitumor, immunosuppressant, and antidiabetic, in addition to their use in skincare. Moreover, Bacillus lipopeptides are also involved in various food products to increase the antimicrobial, surfactant, and emulsification impact. From the previously published articles, it can be concluded that biosurfactants have strong potential to be used in food, healthcare, and agriculture. In this review article, we discuss the versatile functions of lipopeptide Bacillus species with particular emphasis on the biological activities and their applications in food.
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| 2. |
- Bahram, Somayeh, et al.
(författare)
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Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)
- 2016
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Ingår i: Journal of Food Processing and Preservation. - : Wiley. - 0145-8892 .- 1745-4549. ; 39:6, s. 743-749
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Tidskriftsartikel (refereegranskat)abstract
- This study evaluated the effect of whey protein concentrate (WPC) coating incorporated with 1.5% cinnamon essential oil (CEO) on the quality of beluga sturgeon (Huso huso) fillet during refrigerated storage (4 ± 1C). Microbial, chemical, and sensorial properties of the fillets were measured for 20 days. Whey protein edible coating containing 1.5% CEO could extend preserving ability of beluga sturgeon by about 8 days by retarding lipid oxidation and microbial deterioration as reflected by Peroxide Value, Thiobarbituric acid and total viable count. Samples coated with WPC containing CEO also had the lowest pH and Total Volatile Basic Nitrogen. Moreover, the coating did not negatively affect sensory attributes of the fillets.
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| 3. |
- Gustinelli Carvalho, Graziele, 1986, et al.
(författare)
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Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
- 2018
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Ingår i: Journal of Food Quality. - : Hindawi Limited. - 0146-9428 .- 1745-4557. ; 2018, s. 1-10
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Tidskriftsartikel (refereegranskat)abstract
- The influence of supercritical fluid extraction (SFE) and solvent extraction of oils from cloudberry, bilberry, and black currant seeds on the yield, chemical properties, and recovery of antioxidant compounds was investigated. SFE was performed for 1 h at 350 bar and at 50°C and 80°C. Fatty acids, vitamin E, carotenoids, and free radical-scavenging activity (DPPH) were assayed. SFE at 80°C resulted in higher oil yields for cloudberry and black currant seeds. The oils were rich in polyunsaturated fatty acids (PUFAs) (66.8%–75.9% w/w), with high percentages of linoleic and α-linolenic acids. The black currant seed extracts had the highest concentrations of vitamin E (range, 113.0–241.8 mg/100 g oil) and carotenoids (range, 11.5–32.3 mg/100 g oil) and the highest antioxidant activity. The cloudberry seed oils also had high antioxidant content and activity. These findings indicate the potential of SFE for the recovery of PUFA and antioxidant compounds in berry by-products.
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| 4. |
- Iftekhar, A., et al.
(författare)
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Application of Blockchain and Internet of Things to Ensure Tamper-Proof Data Availability for Food Safety
- 2020
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Ingår i: Journal of Food Quality. - : Hindawi Limited. - 0146-9428 .- 1745-4557. ; 2020
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Tidskriftsartikel (refereegranskat)abstract
- Food supply chain plays a vital role in human health and food prices. Food supply chain inefficiencies in terms of unfair competition and lack of regulations directly affect the quality of human life and increase food safety risks. This work merges Hyperledger Fabric, an enterprise-ready blockchain platform with existing conventional infrastructure, to trace a food package from farm to fork using an identity unique for each food package while keeping it uncomplicated. It keeps the records of business transactions that are secured and accessible to stakeholders according to the agreed set of policies and rules without involving any centralized authority. This paper focuses on exploring and building an uncomplicated, low-cost solution to quickly link the existing food industry at different geographical locations in a chain to track and trace the food in the market.
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| 5. |
- Jonsson, Hans
(författare)
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MICROBIAL DYNAMICS DURING THE FERMENTATION OF WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE
- 2010
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Ingår i: Journal of Food Quality. - : Wiley. - 0146-9428 .- 1745-4557. ; 33, s. 370-390
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Tidskriftsartikel (refereegranskat)abstract
- Traditional fermented foods and beverages are products of spontaneous fermentation. This type of process results in microbiological and chemical variability in the products, as it depends on the microflora naturally present in the substrates, on utensils and equipment used. Isolation and characterization of the microorganisms involved in the fermentation, and identification of the most important starter species may help to undertake controlled fermentation with selected mixed culture starters to optimize the process conditions. This would result in products which are consistent and definable in their flavor and other biochemical parameters, have good keeping quality and are, in general, wholesome. This may pave the way for large-scale commercial production, which may also improve the shelf life of the products, and reduce wastage during processing, which is significant at household level. The strains characterized in this study could be exploited as potential starter cultures for the commercialization of wakalim.
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| 6. |
- Joshi, Deepika, et al.
(författare)
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Why IoT Enablement of Agrifood Transportation Disappoints Its Stakeholders: Unravelling Barriers for Enhanced Logistics
- 2024
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Ingår i: Journal of Food Quality. - 0146-9428. ; 2024:1
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Tidskriftsartikel (refereegranskat)abstract
- The present research work investigates the barriers of weak IoT adoption in agrifood transportation, with special reference to India. It is built on a premise that few barriers upshots from the other more impactful ones. Thus, it is important to identify their linkages and classify them based on their strength of relationship. The data collected from 13 agricultural technology (AgriTech) firms of India were subjected to integrated techniques of M-TISM and Fuzzy MICMAC. As a result, a unique position of autonomous, dependent, linkage, and independent barriers was obtained which revealed that inadequate Internet connectivity, interoperability, and unclear roadmaps are precarious to the use of IoT in agrifood transportation. They are responsible for creating issues like data processing, vehicle tracking, and data privacy. This study offers a contextual phenomenon of barriers that may assist AgriTech stakeholders in developing appropriate strategies to embrace IoT transformation. It extends the theoretical literature by providing critical connections that aspiring researchers can examine through hypothesis testing or building a hierarchical framework. A sensitivity analysis is suggested to optimise decision-making and bring out a robust and reliable set of obstacles.
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| 7. |
- Kumar Dey, Tushar, et al.
(författare)
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Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India
- 2023
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Ingår i: Journal of Food Quality. - : WILEY-HINDAWI. - 0146-9428 .- 1745-4557. ; 2023
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Tidskriftsartikel (refereegranskat)abstract
- Traditional fermented food products are often connected to various indigenous tribes and thus vary due to ethnicity, geography, and natural resource availability. The indigenous tribes from India greatly rely on fermentation processes for food preservation, flavor, and nutrition. Fermented foods can provide health benefits but also pose risks from harmful microbes and contaminants that grow in the food due to poor hygiene. In this study, we identified lactic acid bacteria (LAB) in fermented food collected from Northeast India, assessed their beneficial properties, and highlighted the risk from food pathogens that have antimicrobial resistance traits. A total of 113 different samples of fermented food products were collected from the local markets of five Northeastern Indian states (Nagaland, Manipur, Meghalaya, Arunachal Pradesh, and Sikkim). Standard laboratory methods were used to isolate LAB and determine their probiotic properties, conduct coliform counts, and isolate presumptive staphylococci from the fermented food samples. Antimicrobial susceptibility was determined by using the BD-Phoenix 100 automated system. We isolated 30 LAB with probiotic potential. The average aerobic colony count in different fermented food was 4.4-7.7 log center dot cfu/g, while coliforms were present in 43% (49/113, 95% (CI 34-53)) of the food samples, indicating low-hygiene levels. Additionally, some food samples contained staphylococci with phenotypic antibiotic-resistance markers (MRS, HLMUP, BLACT, and STAMLS). This study indicates that probiotic bacteria could be present in traditional fermented food products of Northeast India, but contamination with staphylococci and other bacterial pathogens with antibiotic resistance traits could put the health of consumers at risk.
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| 8. |
- Lu, Jing
(författare)
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Determination Methods and Influencing Factors of Grain Mechanical Properties
- 2024
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Ingår i: Journal of Food Quality. - 0146-9428 .- 1745-4557. ; 2024
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Forskningsöversikt (refereegranskat)abstract
- Grain is extremely vulnerable to external loads during production and processing, resulting in the deterioration of grain quality. Deteriorated grain not only afects the economic value of grain but also afects the safety of storage. Tis has a very important relationship with the biomechanical properties of grains. It is of great signifcance to explore the mechanical properties of grain under diferent conditions and analyze the relationship between its physical and chemical properties and mechanical properties for improving its processing and eating quality. In this paper, the research methods of the mechanical properties of grains are reviewed. Various factors infuencing the mechanical properties of cereals were analyzed. Te relationship between the internal organizational structure of grain and its mechanical properties was discussed. Tis paper puts forward the shortcomings in the current research on the mechanical properties of grains and puts forward the prospect and analysis of its importance in future development in order to provide a reference for reducing crushing in the grain processing process.
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| 9. |
- Mukamuhirwa, Alphonsine, et al.
(författare)
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Quality and Grain Yield Attributes of Rwandan Rice (Oryza sativa L.) Cultivars Grown in a Biotron Applying Two NPK Levels
- 2018
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Ingår i: Journal of Food Quality. - : Hindawi Limited. - 0146-9428 .- 1745-4557. ; 2018
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Tidskriftsartikel (refereegranskat)abstract
- High-yielding rice cultivars with good processing quality and rich in nutrition suitable to a changing climate are of particular importance for future rice-based food production. Here, seven Rwandan rice cultivars were grown in a climate chamber of the biotron facility at the Swedish University of Agricultural Sciences, to be evaluated for their grain yield, nutritional composition, and dough mixing properties. Two different levels of inorganic fertilizer were applied weekly from the seedling stage until flowering. Significant differences for grain yield and quality attributes were found between cultivars. Jyambere showed significantly the highest yield while Ingwizabukungu, Nemeyubutaka, and Jyambere were high in mineral elements content. Ndamirabahinzi and Mpembuke had the highest levels of TPC and TAC. Generally, the lower fertilizer dose resulted in a better performance of the cultivars for both yield and quality attributes. Significantly higher content of Fe, Ca, and Ba was found in grains from the moderate fertilizer dose, whereas K, Na, P, S, Zn, Cd, and Pb increased in grains from the higher fertilizer dose. The cultivar Ndamirabahinzi showed less variability of evaluated characters across fertilizer doses. The results from this study may be used for rice breeding of cultivars with high yield and good grain quality.
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