Pulsed Light Treatment Effect on Color, Oxidative Stability, and Population of Sliced Mortadella.

This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and population. The different PL parameters generated a fluence ranging from 2.64 to 6.

Modeling the influence of propionic acid concentration and pH on the kinetics of Salmonella Typhimurium.

Salmonella Typhimurium is a foodborne pathogen often found in the poultry production chain. Antibiotics have been used to reduce S. Typhimurium contamination in poultry aviaries and improve chicken growth.

Processing effects on the protein quality and functional properties of cold-pressed pumpkin seed meal.

Environmental and food security challenges due to a growing world population may be overcome by using alternative protein sources for the human diet. By-products from edible oil processing industries are potential sources due to their high protein content. Pumpkin seed meals were evaluated regarding proximate composition, in vitro protein digestibility (IVPD), amino acid profile and score, and antinutritional factors.

Microcalorimetric growth behavior of E. coli ATCC 25922 in an MCDSC.

Isothermal microcalorimetry can provide a general analytical tool for the characterization of bacterial growth. Methodologies and equipment have been studied to expand the application and disseminate the use of the technique. The MCDSC is a microcalorimeter capable of measuring in the range of 0.

The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum.

Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity.

Mannosylerythritol lipids as green pesticides and plant biostimulants.

Biosurfactants can be applied in the formulation of personal care products, as food additives, and as biocontrol agents in the agricultural sector. Glycolipids and lipopeptides represent an important group of microbial-based biosurfactants with biostimulating properties. Among them, the mannosylerythritol lipids also presented antimicrobial activity, mostly against Gram-positive bacteria and phytopathogenic fungi.

Influence of Emerging Technologies on the Utilization of Plant Proteins.

Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming.

Survival Analysis to Predict How Color Influences the Shelf Life of Strawberry Leather.

Color change of fruit-based products during storage is an important quality parameter to determine their shelf life. In this study, a combination of relative humidity (RH) and illumination was evaluated on the stability of strawberry leathers. Samples were conditioned at 25 °C, in chambers with RH of 22.

Engineering modeling frameworks for microbial food safety at various scales.

The landscape of mathematical model-based understanding of microbial food safety is wide and deep, covering interdisciplinary fields of food science, microbiology, physics, and engineering. With rapidly growing interest in such model-based approaches that increasingly include more fundamental mechanisms of microbial processes, there is a need to build a general framework that steers this evolutionary process by synthesizing literature spread over many disciplines. The framework proposed here shows four interconnected, complementary levels of microbial food processes covering sub-cellular scale, microbial population scale, food scale, and human population scale (risk).

Biological activity of mannosylerythritol lipids on the mammalian cells.

Mannosylerythritol lipids (MEL) are glycolipids mainly produced by pseudo-yeasts. These molecules present remarkable biological activities widely explored in many fields, including medicine, pharmaceuticals, and cosmetics. This review presents the main biological activity of MEL on the HL60, K562, B16, PC12, and skin cells.

Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses.

Mechanical and acoustical instrumental tests can help to predict and compare the sensory crispness of food products. This study proposed a method to correlate crispness sensory analyses to instrumental parameters using the standard products of the Spectrum Crispness Sensory Scale. An acoustic system was developed with a high-sampling rate for characterizing food crispness.

Mannosylerythritol lipids: antimicrobial and biomedical properties.

Mannosylerythritol lipids (MELs) have attracted particular interest of medical, pharmaceutical, and cosmetic fields, due to their specific characteristics, including non-toxicity, easy biodegradability, and environmental compatibility. Therefore, this review aims to highlight recent findings on MEL biological properties, focusing on issues related to therapeutic applications. Among the main findings is that MELs can play a fundamental role due to their antimicrobial properties against several nosocomial pathogen microorganisms.

Food processing for the improvement of plant proteins digestibility.

Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions. The plant protein quality (PPQ) refers to the bioavailability, digestibility, and amino acid composition.

From Culture-Medium-Based Models to Applications to Food: Predicting the Growth of in Reconstituted Infant Formulae.

Predictive models of the growth of foodborne organisms are commonly based on data generated in laboratory medium. It is a crucial question how to apply the predictions to realistic food scenarios. A simple approach is to assume that the bias factor, i.

Modeling the growth of Lactobacillus viridescens under non-isothermal conditions in vacuum-packed sliced ham.

Lactic acid bacteria (LAB) are responsible for spoiling vacuum-packed meat products, such as ham. Since the temperature is the main factor affecting the microbial dynamic, the use of mathematical models describing the microbial behavior into a non-isothermal environment can be very useful for predicting food shelf life. In this study, the growth of Lactobacillus viridescens was measured in vacuum-packed sliced ham under non-isothermal conditions, and the predictive ability of primary (Baranyi and Roberts, 1994) and secondary (Square Root) models were assessed using parameters estimated in MRS culture medium under isothermal conditions (between 4 and 30°C).