Polydiacetylene-based sensors to detect food spoilage

2020 ◽  
Author(s):  
Rona Chandrawati
Keyword(s):  
Food Spoilage

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

scholarly journals Naked-Eye Food Freshness Detection: Innovative Polymeric Optode for High-Protein Food Spoilage Monitoring

2020 ◽  
Author(s):  
Lisa Rita Magnaghi ◽  
Giancarla Alberti ◽  
Chiara Milanese ◽  
Paolo Quadrelli ◽  
Raffaela Biesuz
Keyword(s):  
High Protein ◽  
Food Spoilage ◽  
Protein Food ◽  
Naked Eye ◽  
Food Freshness

scholarly journals Isolation and Molecular Characterization of the Romaine Lettuce Phylloplane Mycobiome

2021 ◽  
Vol 7 (4) ◽  
pp. 277
Author(s):  
Danny Haelewaters ◽  
Hector Urbina ◽  
Samuel Brown ◽  
Shannon Newerth-Henson ◽  
M. Catherine Aime
Keyword(s):  
Lactuca Sativa ◽  
New Combinations ◽  
Food Spoilage ◽  
Human Pathogens ◽  
Plant Leaves ◽  
Romaine Lettuce ◽  
Future Studies ◽  
The Core ◽  
American Agriculture

Romaine lettuce (Lactuca sativa) is an important staple of American agriculture. Unlike many vegetables, romaine lettuce is typically consumed raw. Phylloplane microbes occur naturally on plant leaves; consumption of uncooked leaves includes consumption of phylloplane microbes. Despite this fact, the microbes that naturally occur on produce such as romaine lettuce are for the most part uncharacterized. In this study, we conducted culture-based studies of the fungal romaine lettuce phylloplane community from organic and conventionally grown samples. In addition to an enumeration of all such microbes, we define and provide a discussion of the genera that form the “core” romaine lettuce mycobiome, which represent 85.5% of all obtained isolates: Alternaria, Aureobasidium, Cladosporium, Filobasidium, Naganishia, Papiliotrema, Rhodotorula, Sampaiozyma, Sporobolomyces, Symmetrospora and Vishniacozyma. We highlight the need for additional mycological expertise in that 23% of species in these core genera appear to be new to science and resolve some taxonomic issues we encountered during our work with new combinations for Aureobasidiumbupleuri and Curvibasidium nothofagi. Finally, our work lays the ground for future studies that seek to understand the effect these communities may have on preventing or facilitating establishment of exogenous microbes, such as food spoilage microbes and plant or human pathogens.

UV Illumination-Enhanced Ultrasensitive Ammonia Gas Sensor Based on (001)TiO2/MXene Heterostructure for Food Spoilage Detection

2021 ◽  
pp. 127160
Author(s):  
Dongzhi Zhang ◽  
Sujing Yu ◽  
Xingwei Wang ◽  
Jiankun Huang ◽  
Wenjing Pan ◽  
...  
Keyword(s):  
Gas Sensor ◽  
Food Spoilage ◽  
Ammonia Gas ◽  
Uv Illumination

scholarly journals Adenosine Triphosphate Content of Microorganisms Related with Food Spoilage.

1996 ◽  
Vol 13 (1) ◽  
pp. 29-34 ◽  
Author(s):  
Hidemasa KODAKA ◽  
Keiko FUKUDA ◽  
Shingo MIZUOCHI ◽  
Kazuki HORIGOME
Keyword(s):  
Adenosine Triphosphate ◽  
Food Spoilage

Antifungal activity and mechanism of monocaprin against food spoilage fungi

Food Control ◽  
2018 ◽  
Vol 84 ◽  
pp. 561-568 ◽  
Author(s):  
Maomao Ma ◽  
Xuefang Wen ◽  
Yuting Xie ◽  
Zhen Guo ◽  
Rongbin Zhao ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

Potassium transport at the plasma membrane of the food spoilage yeastZygosaccharomyces bailii

Yeast ◽  
2005 ◽  
Vol 22 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Vadim Demidchik ◽  
Neil Macpherson ◽  
Julia M. Davies
Keyword(s):  
Plasma Membrane ◽  
Potassium Transport ◽  
Food Spoilage

A polydiacetylene-based colorimetric chemosensor for malondialdehyde detection: a food spoilage indicator

2017 ◽  
Vol 5 (33) ◽  
pp. 8553-8558 ◽  
Author(s):  
Sangwan Kim ◽  
Sunjong Lee ◽  
Yejin Ahn ◽  
Hyun Ki Kim ◽  
Joonseok Koh ◽  
...  
Keyword(s):  
Colorimetric Sensor ◽  
Food Spoilage ◽  
Colorimetric Chemosensor

A polydiacetylene-based colorimetric sensor was devised to detect malondialdehyde as a food spoilage indicator.

A Double‐Stimuli‐Responsive Fluorescent Center for Monitoring of Food Spoilage based on Dye Covalently Modified EuMOFs: From Sensory Hydrogels to Logic Devices

2017 ◽  
Vol 29 (37) ◽  
pp. 1702298 ◽  
Author(s):  
Xiao‐Yu Xu ◽  
Xiao Lian ◽  
Ji‐Na Hao ◽  
Chi Zhang ◽  
Bing Yan
Keyword(s):  
Food Spoilage ◽  
Stimuli Responsive ◽  
Logic Devices
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