Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications

LWT ◽  
2021 ◽  
pp. 111805
Author(s):  
Min Hyeock Lee ◽  
In Young Lee ◽  
Yong Gi Chun ◽  
Bum-Keun Kim
Keyword(s):  
Food Processing ◽  
Lipid Nanocarriers

scholarly journals Allergens from Edible Insects: Cross-reactivity and Effects of Processing

2021 ◽  
Vol 21 (5) ◽  
Author(s):  
Laura De Marchi ◽  
Andrea Wangorsch ◽  
Gianni Zoccatelli
Keyword(s):  
Food Processing ◽  
Cross Reactivity ◽  
Allergic Reactions ◽  
Edible Insects ◽  
Insect Allergy ◽  
Crucial Information ◽  
Inhalant Allergens ◽  
Minor Allergens

Abstract Purpose of Review The recent introduction of edible insects in Western countries has raised concerns about their safety in terms of allergenic reactions. The characterization of insect allergens, the sensitization and cross-reactivity mechanisms, and the effects of food processing represent crucial information for risk assessment. Recent Findings Allergic reactions to different insects and cross-reactivity with crustacean and inhalant allergens have been described, with the identification of new IgE-binding proteins besides well-known pan-allergens. Depending on the route of sensitization, different potential allergens seem to be involved. Food processing may affect the solubility and the immunoreactivity of insect allergens, with results depending on species and type of proteins. Chemical/enzymatic hydrolysis, in some cases, abolishes immunoreactivity. Summary More studies based on subjects with a confirmed insect allergy are necessary to identify major and minor allergens and the role of the route of sensitization. The effects of processing need to be further investigated to assess the risk associated with the ingestion of insect-containing food products.

Characterization of the Low-Salinity Stress in Vibrio vulnificus

2008 ◽  
Vol 71 (2) ◽  
pp. 416-419 ◽  
Author(s):  
HIN-CHUNG WONG ◽  
SHU-HUI LIU
Keyword(s):  
Salinity Stress ◽  
Food Processing ◽  
Vibrio Vulnificus ◽  
Exponential Phase ◽  
Salinity Adaptation ◽  
Significant Protection ◽  
Low Salinity ◽  
Short Period ◽  
Nonculturable State

Vibrio vulnificus is a marine pathogenic bacterium commonly found in seawater or seafood. This organism encounters low-salinity stress in its natural environment and during food processing. This study was designed to investigate the response of V. vulnificus YJ03 to lethal low salinity (0.04% NaCl) and its adaptation to sublethal salinity (0.12% NaCl with 20 amino acids added). A short period in the nonculturable state was induced by lethal low-salinity stress followed by cell death after 30 min of stress. Addition of 1 mM glycine betaine or 0.5 mM sucrose reduced the damage. Low-salinity adaptation was achieved in the exponential-phase cells but not in the stationary-phase cells. Significant protection against lethal low-salinity stress was attained when the cells were adapted for as little as 1.5 min. The adapted cells were significantly protected against lethal low salinity and 2.4% sodium sorbate but sensitized to the challenge of heat (52°C) and acid (pH 3.2). Nonlethal lowsalinity treatment of seafood should be avoided to prevent stress adaptation of V. vulnificus.

Detection and characterization of tet(M) in tetracycline-resistant Listeria strains from human and food-processing origins in Belgium and France

2005 ◽  
Vol 54 (12) ◽  
pp. 1151-1156 ◽  
Author(s):  
Sophie Bertrand ◽  
Geert Huys ◽  
Marc Yde ◽  
Klaas D'Haene ◽  
Florence Tardy ◽  
...  
Keyword(s):  
Food Processing

Present and future of portable/handheld near-infrared spectroscopy in chicken meat industry

NIR news ◽  
2019 ◽  
Vol 30 (5-6) ◽  
pp. 26-29
Author(s):  
Irene Marivel Nolasco Perez ◽  
Luis Jam Pier Cruz-Tirado ◽  
Amanda Teixeira Badaró ◽  
Marciano Marques de Oliveira ◽  
Douglas Fernandes Barbin
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Food Processing ◽  
Near Infrared ◽  
Meat Products ◽  
Meat Industry ◽  
Portable Equipment ◽  
On Line ◽  
Different Characteristics

Near-infrared spectroscopy is widely applied for characterization of meat products. The improvement of handheld and portable equipment has allowed the development of on-line applications in the food processing industry. Recently, the poultry industry has benefited from the advancement of applications for identification of different characteristics, including chemical composition, identification of different parts and detection of anomalies. In this work, a review of recent applications of handheld and portable near-infrared equipment is presented, reporting the state of the art and providing insights about future applications.

scholarly journals Metagenomic characterization of bacterial biofilm in four food processing plants in Colombia

2020 ◽  
Vol 51 (3) ◽  
pp. 1259-1267
Author(s):  
Arley Caraballo Guzmán ◽  
Maria Isabel González Hurtado ◽  
Yesid Cuesta-Astroz ◽  
Giovanny Torres
Keyword(s):  
Food Processing ◽  
Bacterial Biofilm ◽  
Processing Plants

The characterization of Listeria spp. isolated from food products and the food-processing environment

2010 ◽  
Vol 51 (5) ◽  
pp. 490-498 ◽  
Author(s):  
L. O’Connor ◽  
M. O’Leary ◽  
N. Leonard ◽  
M. Godinho ◽  
C. O’Reilly ◽  
...  
Keyword(s):  
Food Processing ◽  
Food Products ◽  
Food Processing Environment

Characterization of Enterococci from Food and Food-Related Settings

2015 ◽  
Vol 78 (7) ◽  
pp. 1320-1326 ◽  
Author(s):  
VERÓNICA SOARES-SANTOS ◽  
ANTÓNIO SALVADOR BARRETO ◽  
TERESA SEMEDO-LEMSADDEK
Keyword(s):  
Antibiotic Resistance ◽  
Multidrug Resistance ◽  
Virulence Factors ◽  
Food Processing ◽  
Safety Analysis ◽  
The Other ◽  
Enterococcus Species ◽  
Surveillance Networks ◽  
Amoxicillin Clavulanate

Enterococcus species are ubiquitous in nature, exist at high levels in food, and can cause severe diseases in humans. Thus, surveillance of enterococci harboring antibiotic resistance and virulence factors in food and food-related environments is needed. In the present study, 89 samples from food and food processing surfaces were collected in a cheese factory, a swine slaughterhouse, and a supermarket, and 132 Enterococcus isolates were recovered. Most isolates were identified as E. faecalis, which is considered the most pathogenic member of this genus. Safety analysis covering antibiotic resistance revealed that all isolates were resistant to sulfamethoxazole-trimethoprim and sensitive to amoxicillin-clavulanate, ampicillin, ciprofloxacin, gentamicin, levofloxacin, linezolid, nitrofurantoin, or teicoplanin. More than half of the isolates were resistant to quinupristin-dalfopristin, tetracycline, and bacitracin, and less than half were resistant to the other antibiotics evaluated. Regarding virulence factors, 52% the isolates were beta-hemolytic, 39% were gelatinase producers, and 45% contained the gelE gene. For the remaining genes evaluated, efaAfs was detected in more than half of the isolates, and agg, esp, and efaAfm were found in less than half of the isolates. The present investigation revealed that food-related enterococci obtained from very different settings have multidrug resistance and virulence factors, highlighting the importance of effective surveillance networks to avoid the spread of putative pathogenic enterococci.

scholarly journals Thermal, Structural, and Rheological Characterization of Waxy Starch as a Cryogel for Its Application in Food Processing

Polymers ◽  
2018 ◽  
Vol 10 (4) ◽  
pp. 359 ◽  
Author(s):  
Jonathan Coria-Hernández ◽  
Abraham Méndez-Albores ◽  
Rosalía Meléndez-Pérez ◽  
Marta Rosas-Mendoza ◽  
José Arjona-Román
Keyword(s):  
Food Processing ◽  
Rheological Characterization ◽  
Waxy Starch
Sign in / Sign up

Export Citation Format

Share Document