European Food Research and Technology最新文献

Background: Salmonella, is one of the most important pathogens causing foodborne illnesses worldwide. The early detection of Salmonella is essential to minimize the risk. Herein, the nanoprobe (CS-AuNPs@phage-T156) for Salmonella was obtained by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs) with phage T156. Results: In the presence of target Salmonella, the CS-AuNPs@phage-T156 specifically recognized and adsorbed on the surface of Salmonella, then induced the aggregation of gold nanoparticles and the color changes from red to purple, which enabled visual detection. The concentration of Salmonella was quantified by the absorption ratio (A₆₈₀/A₅₂₆), with a wide linear range from 1.2 × 10¹ CFU/mL to 1.2 × 10⁶ CFU/mL. Under the optimal experimental conditions, this assay possessed a potent selectivity characteristic quickly toward Salmonella, with a detection limit of 12 CFU/mL. Conclusion: This simple and rapid detection method is expected to provides a novel identification element for the detection of Salmonella by intuitive visualization judgment and quantitative analysis.

The general objective of this study was to assess the processing impact of selected advanced and conventional thermal technologies on the microbiological quality and selected physical and chemical parameters of blackcurrant juice (Ribes nigrum L.). In addition, the juice was extracted using an innovative spiral filter press operating under a low-oxygen atmosphere and vacuum pressing of the juice. Obtained blackcurrant juice was treated with selected technologies at a pilot scale: pulsed electric fields (PEF, 90 kJ/l, 15 kV/cm), high hydrostatic pressure (HHP, 400 MPa, 1 min), and thermal treatment (74 °C, 3 s). The processing effects were investigated directly after the treatments and during 8 weeks of refrigerated storage at 4 ± 1 °C. Different technologies and storage time affected mostly parameters like concentration of sugars, vitamin C, antioxidant capacity, total phenolic content, and total anthocyanins. The overall effect of PEF and HHP under the investigated conditions has had only a minor impact on selected quality parameters of the blackcurrant juices compared to the thermal treatment.

The comprehensive characterization of floral honeys enables a deeper understanding of their chemical composition and biological potential, which improves the market value of these honeys. This study evaluated in ten Brazilian commercial floral honeys the physicochemical characteristics (moisture, water activity, free acidity, pH, glucose, fructose, and sucrose, 5-(hydroxymethyl) furfural, diastase activity, color intensity, and electrical conductivity), aliphatic organic acids, mineral elements, phenolic compounds, antioxidant activity, and visible spectrophotometric profile. All the honey had differences (p < 0.05) in the physicochemical parameters, but were under international legislation. Gluconic acid was the major organic acid (134.62 ± 0.99–2254.35 ± 126.77 mg 100 g⁻¹), K was the major mineral (184.92 ± 13.71–2271.23 ± 1.63 mg kg⁻¹), and abscisic acid was the major phenolic compound (4.12 ± 3.12 µg g⁻¹–79.62 ± 12.68 µg g⁻¹). Eucalyptus honey presented the highest antioxidant activity, followed by multifloral and Escallonia spp. (canudo-de-pito) honey. Eucalyptus and canudo-de-pito honeys were distant from the other honey samples in the principal components analysis scatterplot (65.21% of the variability of the data explained). These findings contribute to the knowledge of the composition and quality of the floral honeys evaluated.

The present work aimed to analyse the bioactive compounds and antioxidant activities of peel and seed extracts obtained from three tropical fruits: papaya, mango, and loquat, with different solvents (water, ethanol, and water:ethanol, 1:1) and evaluate their potential effects as antioxidants in a cooked chicken model under refrigerated storage. In the seed and peel extracts produced, bioactive compounds (total phenolic compounds, total flavonoids, and condensed tannins) were quantified. Additionally, antioxidant activities (ABTS, DPPH, and FRAP) were assayed spectrophotometrically. Seed extracts from the three fruits were selected for application in a cooked chicken model in which colour, lipids, and protein oxidation were evaluated during refrigerated storage. Moreover, compared with the other extracts, the mango seed extracts (MSEs), irrespective of the extraction solvent used, had the highest contents of bioactive compounds and antioxidant activities. MSEs significantly reduced the CIE L* and increased the CIE a* while effectively controlling lipid and protein oxidation in cooked chicken models during refrigerated storage. Due to their high antioxidant activity and high concentration of phenolic compounds, flavonoids, and condensed tannins, MSEs are interesting sources of natural antioxidants and bioactive compounds for use in the meat industry.