Odomclausen3396

Alicyclobacillus acidoterrestris (AAT) was proposed as an index of pasteurization design for high-acid fruit products due to its spore resistance and repeated spoilage incidences in fruit juices. This study aimed to determine the effectiveness of pulsed multifrequency ultrasound to minimize AAT spores and vegetative cells in aqueous suspension. For this research, an investigation of the reactive oxygen species and antioxidant activity was performed to examine the effect of temperature and frequency on AAT spore inoculation. Total decreases in AAT bacteria were 5.99, 5.74 Log CFU/mL in vegetative cells for dual-frequency thermosonication (DFTS) and dual-frequency ultrasonication (DFUS), respectively, while 5.90 and 5.38 Log CFU/mL in spores for both DFUS and DFTS, respectively. The loss of the percentage of cells in ultrasound (US) and thermosonication (TS) treatments was inversely associated with the rate of O2-and H2O2 development. The fluorescence microscopy revealed a higher bactericidal efficacy of DFTS compared to the DFUS and control. Scanning Electron Microscopy (SEM) and Transmission electron microscopy (TEM) demonstrated ultra-structural modifications such as the interruption of cell walls by cavitation and pores in the membrane structure of the AAT bacteria induced by sonoporation. Several TS frequencies of 20/40/60, 20/40, and 20 kHz treated spores had a higher electrical conductivity than untreated ones, with an improvement of 7.94, 5.68, and 3.72 %, respectively. Fourier-transform infrared (FTIR) spectroscopy revealed major changes in the spectral region of membrane fatty acids and proteins of AAT. Simultaneously, AAT inactivation specific energy rate was significantly reduced using dual-frequency ultrasound, compared to mono-frequency thermosonication. The significant results of this work recommended pulsed DFUS as an alternative application to mono-frequency US in beverage industries.Despite being largely preventable, foodborne diseases continue to be of major concern worldwide. Research has shown that interventions relying on food handling training programs and standard food safety practices have a direct impact on food handler's knowledge and attitudes. However, to date, evidence on the effectiveness of policies in reducing microbial count in food is sparse and inconclusive. This systematic review and meta-analysis aims to summarize the evidence on the potential of food safety policies in catering establishments as a means to prevent foodborne diseases. A search for relevant publications was conducted in PubMed, Scopus, CENTRAL, ProQuest, CINAHL and ERIC databases. Retrieved studies were summarised in terms of context, population, outcome, methodology, risk of bias and intervention type. Eight studies were included in the qualitative analysis and the meta-analysis. Food safety interventions were associated with a statistically significant microbial reduction of 28.6% (95% CI -30.6% to -26.7%). Four subgroup analyses were conducted by type of microorganism screened, by sample origin, by type of food establishment, and by sample collection time post-intervention. Microbial reductions were consistent across each of the subgroups. Findings suggest that policies such as programs based on the Hazard Analysis and Critical Control Points (HACCP) could be effective strategies to prevent foodborne diseases from occurring in foodservice establishments at the end of the food supply chain. However, the underlying evidence suffers from risk of bias and more randomized controlled trials and controlled before-and-after studies are needed in this field.In this study, a twelve-week intervention was conducted to investigate the anti-obesity effects of yak bone collagen hydrolysates (YBCH) on mice with a high-fat diet. The obesity-associated phenotypes of mice were detected and the feces of mice were jointly analyzed by 16S rRNA gene sequencing and untargeted metabolomics. Results indicated that supplementation with YBCH could ameliorate the obesity-associated phenotypes of mice, especially with the medium dose (MD) and high dose (HD) of YBCH. Compared with the high-fat diet control (HC) group, the ratio of Firmicutes and Bacteroidetes in the fecal microbiota of the low dose (LD), MD, and HD groups was separately decreased by 29.83 %, 70.85 %, and 75.70 %. Lachnospiraceae and Muribaculaceae were the key bacteria for the YBCH intervention, which might be attributed to their different substrate preferences. The joint analysis of the 16S rRNA gene sequencing and untargeted metabolomics suggested that the anti-obesity effects of YBCH might be achieved by up-regulating the arginine and proline metabolism and down-regulating the aromatic amino acids metabolism via the gut microbiota.Chronic diseases, especially cardiovascular diseases (CVD), have become one of the main causes affecting human health. Hypertension is a prominent representative of CVD. The formation and development of hypertension is closely related to people's daily diet. A large number of studies have shown that excessive intake of salt (NaCl) could increase the risk of hypertension. In recent years, more and more investigations have focused on other cations that may be contained in edible salt, exploring whether they have an effect on hypertension and the underlying mechanism. This article focuses on the relationship between four metal elements (potassium, calcium, magnesium, and zinc) and hypertension, by discussing the main metabolic pathway, the impact of diet intake on blood pressure, and especially the regulation mechanisms on blood pressure in detail. At the same time, some opinions and suggestions are put forward, combined with the current hot topics "salt reduction" and "salt substitution".The pomegranate (Punica granatum L.) fruit peel has been renowned for containing high amounts of bioactive phenolic and flavonoid compounds; however, it has been commonly deemed as an agricultural waste product. The present study comprehensively reviews the impact of pomegranate peel extract as an active addition to different edible packaging materials. This review provides an overview of the recent trends and advances in active edible packaging materials enriched with pomegranate peel and their technological properties. Recently, significant advances have been made to extend the shelf life of perishable food and control the release and transport of nutraceuticals and bioactive molecules by using pomegranate fruit and its underutilized components. Pomegranate peel extract within the edible matrix provide good compatibility between peel particles and the matrix, and can enhance structural, mechanical, and biochemical properties such as antioxidant and phenolic content as well as antimicrobial activity. The addition of pomegranate peel extract in an edible matrix and applied to food products could also assist in the retardation of natural pigments, lipid oxidation, microbial contamination and influence shelf life by sustaining organoleptic properties of food products. However, more studies are needed to investigate practical implications related to the effects of pomegranate peel extract on the optical, physical and barrier properties of edible films and coatings.Wine presents the most distinct geographic signatures among all agricultural products, and these geographic characteristics of the wine are enhanced by the actions of indigenous microorganisms. China is one of the largest wine-producing and consuming nations in the world. The wine-related microbial resources are abundant in China, although their geographic distribution patterns and their contribution to the aroma of wine remain to be elucidated. In the present study, Cabernet Sauvignon samples from four wine-producing regions in China were subjected to high-throughput sequencing and HS-SPME-GC-MS techniques to study the diversity and dynamics of the microorganisms that were present during the spontaneous fermentation process and to provide a preliminary understanding of the contribution of these microorganisms to the volatile components of the wine. The results revealed significant differences in the microbial diversity in the grape musts among different vineyards, which led to significant differences in the composition of the volatile metabolites of the produced wine. Moreover, while the fermentation process was observed to have reshaped the structure of the microbial community, specific characteristics of the vineyard were retained at the completion of the fermentation process. The associations between microbiota diversity and wine chemicals suggested that the dominant species during the fermentation process largely determined the volatile components of the wine. The present study enhances the understanding of Chinese wine terroir and provides a scientific basis for maintaining the regional microbial biodiversity to sustain viticulture and winemaking.Innovation regarding food production and processing is required to meet the emerging challenges of ensuring worldwide food security and meeting consumer demands for high-quality, safe and nutritious food products. This review provides insights into the current state-of-the-art of the emerging applications of Plasma Activated Water (PAW) in the food industry. PAW antimicrobial properties, inactivation mechanisms and the critical factors determining the lethal effect, as well as the bases for other technological applications are discussed. Overall, this review article describes the degree of success achieved by PAW technology in different applications and illustrates its feasibility and applicability in the food-processing industry.Leuconostoc mesenteroides are generally recognized as a group of specific spoilage organisms in meat and poultry products, which cause acidification and blown pack spoilage of meat. In this study, a total of 6 representative strains selected from 55 L. mesenteroides isolated from spoiled meat were tested to evaluate the spoilage ability by metabonomics and in-situ analysis. The intra-species spoilage heterogeneity was observed. The results showed that the acidifying and gas production capacity of L. mesenteroides was distinct between in broth and on meat. The pH of inoculated MRS broth was 1.38 to 1.49 units lower than that of the sterile broth and the height of gas column in Durham tube ranged from 8 mm to 11 mm at 72 h, all significantly different from the sterile group. Metabonomic analysis revealed that the main produced organic acids were myristic acid, butyric acid, lactic acid, valeric acid and enoic acid. It also illustrated that the UHPLC-MS/MS profiles of L4 and L5 was distinct from the other strainof meat in consequence of spoilage.The present study aimed to investigate the effect of glycosylation with four different sources of pectin on the structural, interfacial and emulsifying properties of coconut protein isolate (CPI). The conjugates achieved the degree of graft of 59.11%, 52.80%, 41.39% and 39.26% for apple pectin, citrus pectin, mango pectin and sugar beet pectin, respectively. The covalent bonding of the conjugates was further confirmed by SDS-PAGE gel electrophoresis and FT-IR spectra. In addition, CD spectra exhibited that the conjugates had less α-helix and β-sheet, and more random coil, resulting in more flexible and loose protein structure. Attributed to glycosylation and the strong steric hindrance effects of pectin, fluorescence intensity of the conjugates decreased significantly. Moreover, the solubility, soluble free sulfhydryl content, surface hydrophobicity, emulsifying activity and emulsifying stability of the conjugates improved significantly after glycosylation. The results of adsorption kinetics showed that glycosylation could increase interfacial pressure, adsorption and rearrangement rates of CPI at the oil-water interface.