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Shelf life extended: Focus on microbiota identification, nutrition value, color difference and lipid oxidation of puffed bean products

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... It can be assessed using techniques like drip loss, cooking loss (CLM), and expressible moisture tests. Myofibril fragmentation index (MFI) assesses the degree of myofibrillar-as primary constituents of skeletal muscle-breakdown, and this condition is directly linked to various aspects of meat quality, including water retention and tenderness (Qaid et al. 2024;Wang et al. 2024). Meat tenderness is linked to myofiber structure, thus, increasing MFI and reducing Warner-Bratzler SF results in more tender meat (Suliman et al. 2021). ...
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Edible oils are prone to oxidation during processing and storage that may negatively affect the oil quality and human health. Determining the peroxide value (PV) of edible oils is essential because PV is one of the most typically used quality parameters to monitor lipid oxidation and control oil quality. Many approaches have been developed to determine the PV of oils. Among them, iodometric titration is the commonly used method for PV determination. Considering the limitations related to titrimetric methods, such as time and environmental concerns, several instrumental techniques have been considered as reliable alternatives. The advantages and limitations of classical titration and instrumental methods are summarized in this review. The prospects and reformative aspects for the future applications of these approaches in PV determination are also discussed.
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Background: Meat is a perishable product and during storage, the actions of microorganisms and endogenous enzymes result in chemical compositional changes. Total volatile basic nitrogen (TVB-N) is often used as a biomarker of protein and amine degradation. The broad adoption of TVB-N to interpret meat freshness is somewhat restricted. This is the result of limited or inconsistent knowledge pertaining to the association between TVB-N and other freshness parameters, for beef and sheep meat, pork, chicken and other types of meat, especially when compared to fish. Current meat studies have failed to address the mechanisms between TVB-N generation and production, processing and preservation strategies. Scope and approach: Etiology of spoilage and freshness indicators in fresh meat are discussed and various mechanisms contributing to meat spoilage are highlighted. Further, the use and application of TVB-N for understanding the freshness of different meat types has been comprehensively reviewed with the aim of establishing its usefulness a freshness marker. Key Findings and Conclusions: TVB-N increases with meat storage and is aligned with other biomarkers of spoilage (i.e. function of duration, temperature, packaging, etc.). But these increases are not always consistent. There are different recommendations of TVB-N limits for meat freshness. These are primarily for fish and seafood products and therefore inappropriate for other meat types, are species specific, arbitrary, or have an element of ambiguity (e.g. an intermediary ‘stale’ classification between fresh and spoilt states). The selection of TVB-N limits can therefore introduce inaccuracy and subjectivity into the appraisal of meat freshness. Several destructive and non-destructive methods have been used to determine TVB-N. However, their capacity is limited to the differential between spoilt and non-spoilt samples through chemometric classification systems based on predefined TVB-N guidelines. Further reference populations and investigations of red meat types are required.
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Raw fresh foods such as fruits, vegetables, meats, and aquatic products are highly perishable owing to microbial spoilage, chemical, and biochemical reactions after harvest. Pulse electric field (PEF) assisted preservation is a non-thermal technology that exhibits considerable potential to extend the shelf-life of food and provide safe and higher quality products because of its low temperature and short treatment time. This review presents the recent progresses in PEF technology for preserving raw fresh food. The change of cell microstructure, biochemical, and physicochemical properties in raw fresh food induced by PEF is discussed. The application of PEF on raw fresh food regarding inactivating microorganisms, drying, extracting bioactive compounds, and maintaining high quality is summarized. These findings indicate that PEF can be used in food preservation as an alternative or complement to conventional methods. However, the current studies on the effect of PEF on meat and aquatic products were limited. Therefore, more researches about the effect of PEF on protein-based food are needed to facilitate industrial applications.
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Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health benefit. During fermentation, the nutrients in soybean undergo a series of biochemical reactions catalyzed naturally by microorganism secreted enzymes. Thereafter, many functional and bioactive substances such as bioactive peptides, unsaturated fatty acids, free soy isoflavones, vitamins and minerals are produced, making fermented soy products more advantageous in nutrition and health. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we introduce four major challenges encountered by traditional fermented soybean foods including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.
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Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
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Soil use and management modify mycorrhizal interactions, but how these changes affect the growth and nutrition of crops under different contexts has been poorly studied. The objective of this study was to evaluate the effects of arbuscular mycorrhizal fungal (AMF) spore communities belonging to two no-till cropping systems (soybean monoculture and soybean-maize rotation), and uncultivated grasslands replicated at four locations along a regional geographic gradient on soybean mycorrhizal colonization and performance. At a regional scale, AMF spore richness was higher in uncultivated grasslands, intermediate in crop rotations, and lower in mono-cultures. Arbuscular mycorrhizal colonization in soybean roots was also higher in uncultivated soils but did not differ between no-tillage systems. Soybean growth was positively affected by AMF from uncultivated grasslands in comparison to control without AMF. Instead, there were no significant effects of AMF from no-till cropping systems. Foliar P concentration was lower in monocultures irrespective of AMF. At the local scale, patterns were highly variable and differed between locations. These results highlight the importance of scales for management decisions in agriculture and add further support for the context-dependent nature of mycorrhizal interactions.
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Fats and oils are essential food components. Their quality and safety pose major concerns for consumers and food producers because of factors such as oxidation and rancidity, excessive levels of trans fatty acid (TFA), and widespread adulteration. Thus, a rapid and easy-to-use technique must be exploited for quality parameter evaluation and monitoring to ensure the edibility, safety, and quality of fats and oils. In the last decades, Fourier transform infrared (FTIR) spectroscopy has shown great potential in analyzing fats and oils given its speed and simplicity. FTIR-based analytical techniques for common intrinsic quality parameters, including peroxide value, free fatty acid, moisture, TFA, iodine value, as well as oxidation stability, adulteration, and classification of various fats and oils, are summarized in this review. The advantages and disadvantages of selected infrared spectral accessories and sample preparation and spectral processing methods are highlighted. The prospects and reformative aspects for future application of the FTIR technique in the field of fats and oils are also discussed. This review may serve as a basis for applying FTIR not only in future research but also in the fat and oil industries.
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Natural pigments produced as metabolites of the microorganisms are a crucial alternative to potentially harmful synthetic dyes. Unlike the traditional pigments extracted from plants and animal skin, microbial pigments are more prevalent for its availability, low-cost extraction and effectiveness. Penicillium minioluteum ED24 is an endophytic fungi previously isolated from Orthosiphon stamineus Benth and was found to produce a red pigment, monascorubin. In the present study, we investigated the feasibility of monascorubin production in P. minioluteum ED24 via solid-state fermentation (SSF). Using brown rice powder with the optimized process parameters, including 60% initial moisture content, 10%v/w K2HPO4 and 10%v/w trace ion solution, a pigment yield of 4.89 mg/g of dry fermented substrate was obtained. Pigment yield using 1% of soluble starch and mycological peptone as additional carbon and nitrogen, respectively, significantly exceeded those of other carbon and nitrogen sources. Our result indicates the viability of brown rice in combination with P. minioluteum ED24 for industrial application through solid-state fermentation.
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Fungal spoilage of products manufactured by the food and beverage industry imposes significant annual global revenue losses. Mould spoilage can also be a food safety issue due to the production of mycotoxins by these moulds. To prevent mould spoilage, it is essential that the associated mycobiota be adequately isolated and accurately identified. The main fungal groups associated with spoilage are the xerophilic, heat-resistant, preservative-resistant, anaerobic and psychrophilic fungi. To assess mould spoilage, the appropriate methodology and media must be used. While classic mycological detection methods can detect a broad range of fungi using well validated protocols, they are time consuming and results can take days or even weeks. New molecular detection methods are faster but require good DNA isolation techniques, expensive equipment and may detect viable and non-viable fungi that probably will not spoil a specific product. Comparison of classical mycological detection methods with molecular detection methods can be a problem. More research is needed on the development of methods of detection and identification that are both faster and highly sensitive.
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This review aims to explore the connection between food spoilage by fungi to spore biology and modeling studies. It introduces the fungal spore as a vehicle of survival and distribution and discusses its variety and stress resistance. These spores are not static particles, they show maturation and change in time. How long spores survive in the food production environment is not known and might be dependent on the presence of water. At the limits of growth, spore germination, which is also highly responsive on environmental cues, becomes unpredictable and shelf life becomes variable. It becomes clear that the story of fungal spores and food is one of variability. Every fungus has its own story and only the strongest spore counts. Or the fastest?
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Total volatile basic nitrogen (TVB-N) content is an important index used to evaluate the freshness of pork. In this paper, a strategy for measurement of TVB-N content in pork through hyperspectral imaging (HSI) (400-1000 nm) was developed. Firstly, image textural features based on Gabor filter and spectral features were obtained from the hyperspectral image after determining the region of interest. Then, nine feature wavelengths were selected using partial least-squares projection algorithm. And, major components were obtained from the 2D principal component analysis (2DPCA). Finally, a calibration model was established based on major components using least-squares support vector machine to predict TVB-N values. The results of two methods for data fusion, which are 2DPCA and principal component analysis (PCA), are compared. The correlation coefficients of prediction (R P) and root-mean-square errors of prediction (RMSEP) obtained through 2DPCA were 0.955 and 1.86 mg/100 g respectively, which was superior to the results based on PCA (R P = 0.944, RMSEP = 2.07 mg/100 g). Compared to PCA, the residual prediction deviations (RPD) based on 2DPCA was raised from 3.01 to 3.35. Results demonstrated that the proposed model based on 2DPCA exhibited potential for nondestructive detection of TVB-N content in pork.
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Chytridiomycota (chytrids) is the only phylum of true Fungi that reproduces with motile spores (zoospores). Chytrids currently are classified into five orders based on habitat, zoospore characters and life cycles. In this paper we estimate the phylogeny of the chytrids with DNA sequences from the ribosomal RNA operon (18S+ 5.8S+ 28S subunits). To our surprise the morphologically reduced parasites Olpidium and Rozella comprise two entirely new, and separate, lineages on the fungal tree. Olpidium brassicae groups among the Zygomycota, and Rozella spp. are the earliest branch to diverge in the fungal kingdom. The phylogeny also suggests that Chytridiomycota is not monophyletic and there are four major lineages of chytrids: Rozella spp., Olpidium brassicae, the Blastocladiales and a “core chytrid clade” containing the remaining orders and families and the majority of flagellated fungi. Within the core chytrid group 11 subclades can be identified, each of which correlates well with zoospore ultrastructure or morphology. We provide a synopsis of each clade and its morphological circumscription. The Blastocladiales appears to be the sister taxon of most nonflagellated fungi. Based on molecular phylogenetic and ultrastructural characters this order is elevated to a phylum, the Blastocladiomycota.
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Food safety and quality and their associated risks pose a major concern worldwide regarding not only the relative economical losses but also the potential danger to consumer's health. Customer's confidence in the integrity of the food supply could be hampered by inappropriate food safety measures. A lack of measures and reliable assays to evaluate and maintain a good control of food characteristics may affect the food industry economy and shatter consumer confidence. It is imperative to create and to establish fast and reliable analytical methods that allow a good and rapid analysis of food products during the whole food chain. Proteomics can represent a powerful tool to address this issue, due to its proven excellent quantitative and qualitative drawbacks in protein analysis. This review illustrates the applications of proteomics in the past few years in food science focusing on food of animal origin with some brief hints on other types. Aim of this review is to highlight the importance of this science as a valuable tool to assess food quality and safety. Emphasis is also posed in in food processing, allergies and possible contaminants like bacteria, fungi and other pathogens. This article is protected by copyright. All rights reserved.
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The human genome sequence has profoundly altered our understanding of biology, human diversity, and disease. The path from the first draft sequence to our nascent era of personal genomes and genomic medicine has been made possible only because of the extraordinary advancements in DNA sequencing technologies over the past 10 years. Here, we discuss commonly used high-throughput sequencing platforms, the growing array of sequencing assays developed around them, as well as the challenges facing current sequencing platforms and their clinical application. Copyright © 2015 Elsevier Inc. All rights reserved.
Article
There is usually some fake sesame oil in Chinese market that mixes sesame oil flavor into other kinds of edible oils to cheat customers, but it is hard to discriminate. A new analytical method based on directly mid-infrared spectroscopy combined with chemometrics was studied for identifying adulterated sesame oil in this study. We analyzed the spectral characteristics of sesame oil, three kinds of edible oils, and sesame oil flavor and found that there are obvious spectral differences between them. Through principal component analysis (PCA) method, the pure sesame oil and other edible oils that mixed with sesame oil flavor can be obviously classified. To further demonstrate the ability of infrared spectroscopy to discriminate fake sesame oil, we established independent modeling of class analogy (SIMCA) and partial least square discriminate analysis (PLS-DA) model and found there are effective for discrimination. We also studied the spectral changes with different adulteration rates of sesame oil flavor and found that the absorption peak at 1055-1025 cm−1 was weakened and shifted with the increase in the concentration of sesame oil flavor.
Article
Bacterial and fungal community dynamics, along with viable plate counts and water content, were investigated in the exterior and interior regions of doenjang-meju, traditional Korean fermented soybean, during its fermentation process. Measurement of viable cells showed that the meju molding equipment might be an important source of bacterial cells (mostly Bacillus) during doenjang-meju fermentation, whereas fungi might be mostly derived from the fermentation environment including incubation shelves, air, and rice straws. Community analysis using rRNA-targeted pyrosequencing revealed that Bacillus among bacteria and Mucor among fungi were predominant in both the exterior and interior regions of doenjang-meju during the early fermentation period. Bacteria such as Ignatzschineria, Myroides, Enterococcus, Corynebacterium, and Clostridium and fungi such as Geotrichum, Scopulariopsis, Monascus, Fusarium, and eventually Aspergillus were mainly detected as the fermentation progressed. Bacillus, an aerobic bacterial group, was predominant in the exterior regions during the entire fermentation period, while anaerobic, facultative anaerobic, and microaerobic bacteria including Enterococcus, Lactobacillus, Clostridium, Myroides, and Ignatzschineria were much more abundant in the interior regions. Principal component analysis (PCA) also indicated that the bacterial communities in the exterior and interior regions were clearly differentiated, suggesting that aeration might be an important factor in determining the bacterial communities during doenjang-meju fermentation. However, PCA showed that fungal communities were not separated in the exterior and interior regions and Pearson's correlation coefficients showed that the major fungal taxa had significantly positive (Mucor and Geotrichum) or negative (Aspergillus) correlations with the water content during doenjang-meju fermentation, indicating that water content might be a significant factor in determining the fungal communities during doenjang-meju fermentation.