The effect of Chinese wild blueberry fractions on the growth and membrane integrity of various foodborne pathogens.

The objective of this study was to evaluate the antibacterial effect of Chinese wild blueberry extract and its fractions against Listeria monocytogenes, Staphylococcus aureus, Salmonella Enteritidis, and Vibrio parahaemolyticus. Chinese wild blueberry (Vaccinium uliginosum) crude extract (BBE) was obtained using methanol extraction, and sugars plus organic acids (F1), phenolics fraction (F2), and anthocyanins plus proanthocyanidins (F3) fractions were separated using C-18 Sep-Pak columns. The minimal inhibitory concentration and minimal bactericidal concentration of each fractional component were determined using a two-fold-serial dilution method.

Development of New Multilayer Active Packaging Films with Controlled Release Property Based on Polypropylene/Poly(Vinyl Alcohol)/Polypropylene Incorporated with Tea Polyphenols.

The polypropylene/poly(vinyl alcohol)/polypropylene (PP/PVA/PP) multilayer active films with controlled release property were developed, of which the intermediate PVA layer was incorporated with 4% (w/w) tea polyphenols (TP) and the microporous PP films with different pore size were used as the internal controlled release layer. The SEM results showed that each layer of these films was agglutinated tightly. With increasing pore size from 171.

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom.

Unlabelled: To identify the characteristic taste components of the common cultivated mushroom (brown; Portobello), Agaricus bisporus, taste components in the stipe and pileus of Portobello mushroom harvested at different growth stages were extracted and identified, and principal component analysis (PCA) and taste active value (TAV) were used to reveal the characteristic taste components during the each of the growth stages of Portobello mushroom. In the stipe and pileus, 20 and 14 different principal taste components were identified, respectively, and they were considered as the principal taste components of Portobello mushroom fruit bodies, which included most amino acids and 5'-nucleotides. Some taste components that were found at high levels, such as lactic acid and citric acid, were not detected as Portobello mushroom principal taste components through PCA.

Effects of Sorbic Acid-Chitosan Microcapsules as Antimicrobial Agent on the Properties of Ethylene Vinyl Alcohol Copolymer Film for Food Packaging.

This paper discusses the possibility of using sorbic acid-chitosan microcapsules (S-MPs) as an antibacterial component of active ethylene vinyl alcohol copolymer (EVOH) film. S-MPs with a diameter of approximately 1 to 4 μm showed a sorbic acid loading capacity of 46.5%.

Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next-Generation Sequencing and Culture-Dependent Method.

This study was conducted to determine the initial and spoilage microbiota of Pacific white shrimp during ambient and cold storage using next-generation sequencing (NGS) and a culture-dependent method. The quality changes were also evaluated by sensory analysis and total volatile basic nitrogen (TVB-N) values. After 1 d of storage, the psychrotrophic bacteria were only 5.

Comparison of Gender Differences in Nutritional Value and Key Odor Profile of Hepatopancreas of Chinese Mitten Crab (Eriocheir Sinensis).

The nutritional value and key odor profile of hepatopancreas of Chinese mitten crab (Eriocheir sinensis) was evaluated, and gender differences in terms of edible yield, proximate composition, different lipid fractions, fatty acid composition, and key odor compounds were compared. Total lipids were separated into different lipid fractions using silicic acid columns. And odorants were detected by monolithic material sorptive extraction coupled with gas chromatography-mass spectrometry-olfactometry (GC-MS-O).

Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating Pattern.

In this study, snapshots of operating frequency profiles of domestic microwave ovens were collected to reveal the extent of microwave frequency variations under different operation conditions. A computer simulation model was developed based on the finite difference time domain method to analyze the influence of the shifting frequency on heating patterns of foods in a microwave oven. The results showed that the operating frequencies of empty and loaded domestic microwave ovens varied widely even among ovens of the same model purchased on the same date.

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis).

To reveal the impact of different feeding modes on the flavor quality of female Chinese mitten crab (Eriocheir sinensis) this study was conducted to compare the sensory evaluation scores, flavor compounds in meat and hepatopancreas of female E. sinensis fed with 3 feeding modes, that is, natural diets (NDs), traditional diets (TDs), and formulated diets (FDs). The result showed that crabs fed with ND had significantly lower sensory scores than the other 2 feeding modes in both edible tissues.

Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat.

Biofilms formations of spoilage and pathogenic bacteria on food or food contact surfaces have attracted increasing attention. These events may lead to a higher risk of food spoilage and foodborne disease transmission. While Pseudomonas lundensis is one of the most important bacteria that cause spoilage in chilled meat, its capability for biofilm formation has been seldom reported.

Characterization of important odorants in steamed male Chinese mitten crab (Eriocheir sinensis) using gas chromatography-mass spectrometry-olfactometry.

Chinese mitten crab (Eriocheir sinensis) from Yangcheng Lake in Jiangsu Province is a popular species due to its unique pleasant aroma and intensive umami taste. In this study, odorants in steamed male E. sinensis were investigated using the headspace-monolithic material sorptive extraction technique coupled with gas chromatography-mass spectrometry-olfactometry (GC-MS-O).

Determination of tert-butylhydroquinone in vegetable oils using surface-enhanced Raman spectroscopy.

Unlabelled: Monitoring the level of tert-butylhydroquinone (TBHQ), a permissible antioxidant additive in edible vegetable oils in many countries, is important to ensure that oils and products that contain them comply with the relevant import regulations. Surface-enhanced Raman spectroscopy (SERS) technology coupled with chemometric methods including partial least squares (PLS) and support vector machine (SVM) regression was applied to determine levels of TBHQ in spiked corn oils (0 to 500 mg/kg, n = 40) and commercial vegetable oils (0 to 99.7 mg/kg, n = 25).

Impact of the O2 concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei).

The importance of spoilage-related bacteria in fresh Pacific white shrimp (Litopenaeus vannamei) under different modified atmospheres (MAs) at 4 °C and the effect of O2 were demonstrated in the current study. The changes of bacterial communities in MA-packed shrimp during cold storage were studied by a combined method of plate counts with isolation and identification. Three gas mixtures were applied: 80% CO2 /5% O2 /15% N2, 80% CO2 /10% O2 /10% N2 and 80% CO2 /20% O2, and unsealed packages of shrimp were used as the control.

Chemical treatments for reducing the yellow discoloration of channel catfish (Ictalurus punctatus) fillets.

The effect of chemical pretreatments on the color and carotenoid content of yellow discolored channel catfish fillets was studied. The color and carotenoid content of the fillets were analyzed by the L*a*b* color system and high-performance liquid chromatography, respectively. Untreated fillets turned more yellow and darker after 12-d storage.

Evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared spectroscopy.

Deep frying oils are subjected to high temperature and prolonged heating that may lead to a series of quality and safety problems for fried foods. This study evaluated the quality of deep frying oils collected from a local college canteen (n = 132) with Fourier transform mid-infrared (FT-IR) and Fourier transform near-infrared (FT-NIR) spectroscopy. Partial least squares (PLS) regression was used to correlate spectral data with free fatty acids (FFA) and peroxide (PO) values of frying oils.