Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces

Publication date: January 2020Source: LWT, Volume 117Author(s): A. García, L.M. Pérez, G.N. Piccirilli, R.A. VerdiniAbstractSoy sauce is a traditional seasoning for foods available at the global market that is consumed all over the world. This sauce has a unique flavor and also antimicrobial and antioxidant properties. There is a wide range of soy sauces and their differences are mainly based on the manufacturing methods. Variation in chemical composition is mainly due to differences in fermentation process and the addition of supplementary ingredients like flavor enhancers, among others. The present work, firstly evaluated several physico-chemical parameters of five commercial soy sauces (pH, titratable acidity, acetic acid and potassium sorbate, total solids, total phenol and total carbonyl derivatives). In addition, antimicrobial activity of soy sauces in liquid medium was analyzed against three food-borne bacterial pathogens, namely Escherichia coli, Listeria monocytogenes and Salmonella Typhimurium. Subsequently, whey protein concentrate (WPC)-based edible films were prepared with the addition of soy sauces (5% v/v). Next the films were characterized according to physicochemical properties (thickness, moisture content, solubility in water), optical parameters (transparency, color, Fourier transform infrared spectrum), tensile properties and antioxidant and antimicrobial activities. Our results confirmed that addition of soy sauces not only improved films or...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research

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Abstract This review presents the results of a study into the offering of rapid microbial detection assays to the Irish dairy industry. At the outset, a consultation process was undertaken whereby key stakeholders were asked to compile a list of the key microorganisms of interest to the sector. The resultant list comprises 19 organisms/groups of organisms divided into five categories: single pathogenic species (Cronobacter sakazakii, Escherichia coli and Listeria monocytogenes); genera containing pathogenic species (Bacillus, Clostridium, Listeria, Salmonella; Staphylococcus); broad taxonomic groupings (Coliforms,...
Source: Advances in Applied Microbiology - Category: Microbiology Authors: Tags: Adv Appl Microbiol Source Type: research
Abstract There are growing demands globally to use safe, efficacious and environmentally friendly sanitizers for post-harvest treatment of fresh produce to reduce or eliminate spoilage and foodborne pathogens. Here, we compared the efficacy of a pH-neutral electrolyzed oxidizing water (Ecas4 Anolyte; ECAS) with that of an approved peroxyacetic acid-based sanitizer (Ecolab Tsunami® 100) in reducing the total microbial load and inoculated Escherichia coli, Salmonella Enteritidis and Listeria innocua populations on post-harvest baby spinach leaves over 10 days. The impact of both sanitizers on the overall quality...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
Abstract Pre-harvest sanitization of irrigation water has potential for reducing pathogen contamination of fresh produce. We compared the sanitizing effects of irrigation water containing neutral electrolyzed oxidizing water (EOW) or sodium hypochlorite (NaClO) on pre-harvest lettuce and baby spinach leaves artificially contaminated with a mixture of Escherichia coli, Salmonella Enteritidis and Listeria innocua (~1 × 108 colony-forming units/mL each resuspended in water containing 100 mg/L dissolved organic carbon, simulating a splash-back scenario from contaminated soil/manure). The micr...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
We compared the consistency, accuracy and reproducibility of next-generation short read sequencing between ten laboratories involved in food safety (research institutes, state laboratories, universities and companies) from Germany and Austria. Participants were asked to sequence six DNA samples of three bacterial species (Campylobacter jejuni, Listeria monocytogenes and Salmonella enterica) in duplicate, according to their routine in-house sequencing protocol. Four different types of Illumina sequencing platforms (MiSeq, NextSeq, iSeq, NovaSeq) and one Ion Torrent sequencing instrument (S5) were involved in the study. Sequ...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Abstract Following implementation of Health Canada's Policy on Listeria monocytogenes in Ready-to-Eat Foods by Canadian food safety authorities in 2011, a four-year study (2012-2016) was carried out to gain baseline information on the occurrence of bacterial pathogens, notably the prevalence and levels of Listeria monocytogenes (L. monocytogenes) in various product types of ready-to-eat (RTE) fresh-cut fruits and fresh-cut vegetables sold at retail in Canada. A total of 10,070 pre-packaged samples, including 4691 fresh-cut fruit and 5379 fresh-cut vegetable samples were collected from retail stores across Canada a...
Source: International Journal of Food Microbiology - Category: Food Science Authors: Tags: Int J Food Microbiol Source Type: research
Publication date: Available online 1 September 2020Source: LWTAuthor(s): Ilkin Yucel Sengun, Gulden Kilic, Berna Ozturk
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 24 August 2020Source: Food ControlAuthor(s): Woo-Ju Kim, Soo-Hwan Kim, Dong-Hyun Kang
Source: Food Control - Category: Food Science Source Type: research
The objective of this study was to determine reductions of Salmonella, STEC, L. monocytogenes, and a possible surrogate (Pediococcus acidilactici) on dried apricot halves, whole macadamia nuts, and raisins after treatment with vacuum-assisted steam at three temperatures (62 °C, 72 °C, or 82 °C) and multiple time intervals. Bacterial inactivation was variable between commodities, with higher temperatures and longer times necessary to achieve comparable reductions of pathogens on apricot halves and macadamia nuts compared to raisins. Reductions of the tested pathogens were comparable; therefore, on...
Source: International Journal of Food Microbiology - Category: Food Science Authors: Tags: Int J Food Microbiol Source Type: research
Publication date: October 2020Source: LWT, Volume 132Author(s): Tofa Begum, Peter A. Follett, Farah Hossain, Larry Christopher, Stephane Salmieri, Monique Lacroix
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Surface water used for produce production is a potential source of pre-harvest contamination with foodborne pathogens. Decisions on how to mitigate food safety risks associated with pre-harvest water use currently rely on generic Escherichia coli-based water quality tests, although multiple studies have suggested that E. coli levels are not a suitable indicator of the food safety risks under all relevant environmental conditions. Hence, improved understanding of spatiotemporal variability in surface water microbiota composition is needed to facilitate identification of alternative or supplementary indicators that co-occur ...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
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