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Antibacterial mechanism of vitamin K-mediated photodynamic inactivation against Pseudomonas fluorescens and its influences on blunt bream (Megalobrama amblycephala) quality.
Food Res Int
January 2025
College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China. Electronic address:
Photodynamic inactivation (PDI) has emerged as a novel non-thermal process technology for inactivating microorganisms due to its low cost, safety, and efficiency. This study aimed to investigate the antimicrobial effect of VK-mediated PDI against Pseudomonas fluorescens (P. fluorescens) and to assess its impact on the quality of the blunt bream contaminated with P.
View Article and Find Full Text PDFImpact of storage temperature and ultraviolet irradiation on rotavirus survival on food matrices.
Food Res Int
January 2025
Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea. Electronic address:
This study investigated the survival of human rotavirus (HRV) on fresh beef, chicken, and lettuce stored at various temperatures, as well as the effect of UV-C exposure on HRV viability on these food surfaces. At 20 °C, the survival rate of three HRV strains (WA, 89-12C2, and DS-1) on beef, chicken, and lettuce decreased within 3 days, with the most significant reduction observed on beef. When stored at 4 °C, a significant reduction in HRV viability was observed by day 7, with the greatest decrease observed on beef, followed by chicken and lettuce.
View Article and Find Full Text PDFEffects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara.
Food Res Int
January 2025
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China. Electronic address:
Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable "beany" off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content.
View Article and Find Full Text PDFThe effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard.
Food Res Int
January 2025
Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, Carl-Sprengel-Weg 1, 37075 Göttingen, Germany. Electronic address:
Phenolic compounds are known for their health-promoting effects on humans. Pak choi (Brassica rapa ssp. chinensis) and Swiss chard (Beta vulgaris subsp.
View Article and Find Full Text PDFAnti-inflammatory and antioxidant succinyl-chitosan oligosaccharide protects human epidermal cell and mouse skin against ultraviolet B-induced photodamage.
Carbohydr Polym
March 2025
Laboratory of Biochemistry and Biomedical Materials, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, PR China. Electronic address:
Ultraviolet B (UVB) irradiation from sunlight is one of the primary environmental factors that causes photodamage to the skin. The aim of this study was to prepare succinyl-chitosan oligosaccharide (SU-COS) and evaluate its protective effects and related molecular mechanisms against UVB-induced photodamage for the first time. SU-COS (substitution degree: 69.
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