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63 results match your criteria: "Canadian Irradiation Center[Affiliation]"
Int J Biol Macromol
September 2024
INRS-Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 des Prairies Blvd, Laval, QC H7V 1B7, Canada. Electronic address:
Gelatin (Gel) based water-insoluble films with antimicrobial properties were developed by the green method using trans-cinnamaldehyde (TCA) and low-energy X-ray irradiation as dual crosslinkers. The Gel/TCA composite films (GTCF) were prepared at different pH (4, 6, 8, and 10) and crosslinked by incorporating 5 % (w/w, based on Gel) TCA and X-ray irradiation (350 kV and 11.4 mA) with doses of 0, 5, 10 and 15 kGy.
View Article and Find Full Text PDFJ Food Sci
May 2023
INRS-Armand Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in Food Safety and Quality, Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), Laval, Quebec, Canada.
J Food Sci Technol
February 2023
INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard Des Prairies, Laval, QC H7V 1B7 Canada.
Unlabelled: In this study, the effect of emulsifier mixture and their concentrations on the development of nanoemulsion was studied. The impact of sonication and microfluidization processing conditions on the physicochemical properties and in vitro antimicrobial activity was also evaluated. The optimal nanoemulsion formulation was then evaluated on bread surface against .
View Article and Find Full Text PDFMicrob Pathog
March 2023
Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods (INAF), Owner of the MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada. Electronic address:
This study is about the combined antimicrobial effect of essential oils (EOs), namely Mediterranean (MN) EO, German thyme (GT) EO, Cinnamon (CN) EO, Indian (IN) EO, Asian (AN) EO, and citrus extract (CE) against spoilage bacteria (Lactobacillus sakei, Lactobacillus curvatus, Leuconostoc mesenteroides, Carnobacterium divergens, Brochothrix thermosphacta, and Pseudomonas aeruginosa) and selected pathogenic bacteria (E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes). Firstly, each EO and CE were screened for antibacterial activity by microdilution assay, and the most efficient antimicrobial extracts were selected based on the lowest MIC values to perform the combination assays.
View Article and Find Full Text PDFLett Appl Microbiol
January 2023
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier santé et Biotechnologie, Institute of Nutraceutical and Functional Foods, 531 Boul des Prairies, Laval, QC H7V 1B7, Canada.
This study aimed to investigate the possible production of bacteriocin-like inhibitory substances (BLIS) and optimize it by Lactobacillus sakei and combined Lactobacillus curvatus/Pediococcus acidilactici, lactic acid bacteria used for the meat fermentation. The effect of growth parameters on BLIS production was evaluated by measuring the antibacterial activity of the cell-free supernatant of these bacteria. The stability of the cell-free supernatant of combined L.
View Article and Find Full Text PDFFood Res Int
April 2022
Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada. Electronic address:
Active food packaging (AP) is an innovative technology, which provides a new system for food preservation in the food industry. The growing need towards consumer demands and market trends inspires researchers and food industries to employ AP. The advent of nanotechnology has had a significant impact on AP applications due to its distinctive physicochemical and biological properties.
View Article and Find Full Text PDFMicrob Pathog
March 2022
Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on Stabilized Natural Antimicrobial and Food Quality, 531, Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7. Electronic address:
Plant-derived essential oils (EOs) and commercial silver nanoparticles (AgNPs) were tested to evaluate their antibacterial and antifungal efficiency against two pathogenic bacteria (Escherichia coli O157:H7 and Salmonella Typhimurium) and three spoilage fungi (Aspergillus niger, Penicillium chrysogenum, and Mucor circinelloides). A broth microdilution assay was used to determine the minimal inhibitory concentration (MIC) of EOs and AgNPs. In the MIC assay, the cinnamon EO, Mediterranean formulation, citrus EO and spherical-shaped silver nanoparticles (AgNPs) (AGC 1, AGC 0.
View Article and Find Full Text PDFJ Food Sci
January 2022
Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada.
The antibacterial and antifungal effects of six plant-derived essential oils (EOs) and two types of citrus extracts (CEs) were studied against two pathogenic bacteria (Salmonella Typhimurium and Escherichia coli O157:H7) and three fungi (Aspergillus niger, Penicillium chrysogenum, and Mucor circinelloides). A broth microdilution assay and checkerboard method were used to measure the minimal inhibitory concentration (MIC) of each extract and the possible interactions between them. The MIC assay showed that cinnamon EO, Mediterranean EO, Southern formulation, citrus EO, organic citrus extract (OCE), and natural citrus extract (NCE) had the highest antimicrobial and antifungal activity.
View Article and Find Full Text PDFJ Food Sci
September 2021
Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada.
The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice-based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice proteins (PR) or pea and hemp proteins (PH) at 13 and 11% total protein, respectively. These protein associations have been selected because their amino acid ratio was >1, as recommended by the FAO.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
March 2023
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada.
Meat and meat products are highly susceptible to the growth of micro-organism and foodborne pathogens that leads to severe economic loss and health hazards. High consumption and a considerable waste of meat and meat products result in the demand for safe and efficient preservation methods. Instead of synthetic additives, the use of natural preservative materials represents an interest.
View Article and Find Full Text PDFInt J Biol Macromol
August 2021
Research Laboratory in Sciences Applied to Food, Canadian Irradiation Center (CC), INRS-Institut Armand-Frappier, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada. Electronic address:
Antimicrobial films based on polylactic acid (PLA) were developed by incorporating Thymus vulgaris essential oil (TV-EOs) with different concentrations of ethanolic extract of Mediterranean propolis (EEP) (5 wt% and 10 wt% based on PLA). The antimicrobial activities of EEP were performed by the agar disc diffusion method. The EEP exhibited high antimicrobial properties with inhibition zone diameter of 12.
View Article and Find Full Text PDFMicrob Pathog
September 2021
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional, Laval, Quebec, Canada. Electronic address:
The interactions between various essential oils (EOs) were evaluated for the development of antimicrobial formulations. A full factorial design was applied for testing eight EOs (Mustard, Thyme, Garlic, Oregano, Chinese cinnamon, Cinnamon bark, Red bergamot, Winter savory) against nine bacteria (E.coli O157:H7 RM1239, E.
View Article and Find Full Text PDFFEMS Microbiol Lett
May 2021
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutrition and Functional Foods, Laval, QC, Canada.
Stachys pilifera Benth is an endemic species of Stachys family found in Iran with a wide application as an herbal tea. The objective of this research was to evaluate the antimicrobial, antioxidant and cytotoxic activity of the essential oil from the aerial parts of S. pilifera.
View Article and Find Full Text PDFIntroduction: breast milk (MH) contains nutrients and bioactive compounds for child development, including probiotic bacteria, which contribute to intestinal maturation. This benefit accompanies the individual until adulthood. There are new methods such as spray drying that give this compound a good conservation without loss of microbiota.
View Article and Find Full Text PDFJ Food Biochem
May 2020
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada.
Anticancer effects were evaluated on three HPLC fractions obtained from a concentrated cranberry juice and cell wall constituents extracted from a probiotic biomass containing Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R, and Lactobacillus rhamnosus CLR2. The samples were tested at increasing concentrations for the antiproliferative assay using HT-29 cells' line and for the quinone reductase (QR) assay using Hepa-1c1c7 murine hepatoma cells. Fraction 1 (F1) which is highly concentrated with phenolic acids inhibited the growth of the HT-29 cells' line with IC values of 14.
View Article and Find Full Text PDFMicrob Pathog
June 2020
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institute Armand-Frappier, 531, Boulevard des Prairies, Laval, Quebec, H7V 1B7, Canada. Electronic address:
Stored rice and rice products are prone to contamination by pathogenic fungi and bacteria such as Aspergillus niger, Bacillus cereus, and Paenibacillus amylolyticus. Treatment with antimicrobial essential oils (EOs) and irradiation are options to control spoilage organisms. Microbial samples with or without fumigation with an oregano/thyme EO mixture were irradiated at 0.
View Article and Find Full Text PDFCarbohydr Polym
March 2020
Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health Biotechnology Centre, Institute of Nutraceutical and Functional Foods, 531 Blvd des Prairies, Laval, QC H7V 1B7, Canada. Electronic address:
This work describes the development of membrane based on chitosan (CHI), cellulose nanocrystals (CNCs), and glycerol (GLY), and optimization of the formulation for immobilization of monoclonal anti-Shiga toxin 2B antibody (mAnti-stx2B-Ab) for E. coli O157:H7 detection. The effect of CHI deacetylation degree & viscosity, CNCs and GLY concentrations on Anti-stx2B-Ab immobilization efficiency was evaluated.
View Article and Find Full Text PDFInt J Biol Macromol
March 2020
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand Frappier, Institute of Nutrition and Functional Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada. Electronic address:
The aim of this study was to develop a novel approach allowing simultaneous enrichment as well as specific and fast detection of Escherichia coli O157:H7 by indirect ELISA using optimized support membrane based on chitosan (CHI), cellulose nanocrystals (CNCs), and glycerol (GLY). Therefore, combining the step of the capture of the pathogen and enrichment steps for the microbial growth led to a high detection signal at a low inoculation level without cross-reaction with Pseudomonas and Salmonella strains. The detection was performed by varying incubation periods and different level of inoculations.
View Article and Find Full Text PDFFoods
November 2019
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
The antimicrobial activity of natural antimicrobials (fruit extracts, essential oils and derivates), was assessed against six bacteria species ( O157:H7, , . Typhimurium, , and ), two molds ( and ) and a yeast () using disk diffusion method. Then, the antimicrobial compounds having high inhibitory capacity were evaluated for the determination of their minimum inhibitory, bactericidal and fungicidal concentration (MIC, MBC and MFC respectively).
View Article and Find Full Text PDFHeliyon
December 2018
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531 Boulevard des Prairies, Laval, Québec, H7V 1B7, Canada.
Some pathogens might develop favorable global adaptation in response to certain stress treatments resulting in enhanced virulence and/or resistance to a different stress. β-lactam resistance, as well as and genes involved in this resistance, were studied to evaluate their possible role in O157:H7 () radioresistance. adapted to 25, 15 or 7 μg/mL of kanamycin or carbenicillin, were produced and treated with sensitization (0.
View Article and Find Full Text PDFInt J Food Microbiol
January 2017
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS -Institut Armand Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada. Electronic address:
The antimicrobial activity of essential oils (EOs), organic acid (OA) salts and natamycin, a natural antifungal produced during fermentation by the bacterium Streptomyces natalensis, was assessed against four pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger). The Minimum Inhibitory Concentration (MIC) of each antimicrobial (AM) was assessed to determine their efficiency on tested microbial species in order to select the most efficient. Then, the interactions between different antimicrobial compounds showing the lowest MIC were determined by the checkerboard method.
View Article and Find Full Text PDFJ Food Sci Technol
June 2016
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531, Boulevard des Prairies, Laval, Québec H7V 1B7 Canada.
This study was conducted to evaluate the effects of sixteen antibacterial formulations against Listeria monocytogenes in a sausage model using a standard experimental design with 4 independent factors at 2 levels (2(4)). Four independent factors consisted of nisin (12.5-25 ppm), nitrite (100-200 ppm) and organic acid salts (1.
View Article and Find Full Text PDFMeat Sci
August 2016
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada. Electronic address:
The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3kGy on Escherichia coli O157:H7, Salmonella typhimurium and Clostridium sporogenes in raw meat packed under vacuum and stored at 4°C and to estimate its safety and shelf-life. Further, the effect of combined treatments on sensorial, nutritional values (lipid oxidation, concentration of thiamin and riboflavin) and color was evaluated.
View Article and Find Full Text PDFFood Chem
May 2016
INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, 531, Blvd des Prairies, Laval, QC H7V 1B7, Canada. Electronic address:
The marine environment is a proven source of structurally complex and biologically active compounds. In this study, the antimicrobial effects of a small collection of marine-derived extracts and isolates, were evaluated against 5 foodborne pathogens using a broth dilution assay. Results demonstrated that algal extracts from Padina and Ulva species and cyanobacterial compounds antillatoxin B, laxaphycins A, B and B3, isomalyngamide A, and malyngamides C, I and J showed antimicrobial activity against Gram positive foodborne pathogens (Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus) at low concentrations (⩽ 500 μg/ml).
View Article and Find Full Text PDFProbiotics Antimicrob Proteins
March 2016
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, Institute of Nutraceuticals and Functional Foods (INAF), INRS-Institut Armand-Frappier, 531, Boulevard des Prairies, Laval, QC, H7V 1B7, Canada.
The influence of temperature, initial pH, and carbon and nitrogen sources on bacteriocin secreted by Lactococcus lactis MM19 (MM19) and Pediococcus acidilactici MM33 (MM33) was evaluated. It was found that 30 and 45 °C were the growth temperatures for higher nisin and pediocin production by MM19 and MM33, respectively. The initial pH values for higher production of nisin and pediocin were 9 and 6, respectively.
View Article and Find Full Text PDF