Strategies to Create Superhydrophobic Surfaces in Food Industry
Superhydrophobic materials introduce the latest environmentally friendly methods of manufacturing food-related superhydrophobic coatings. Coating fruits to postpone their spoilage, producing packages that eliminate residual food after consumption and creating antimicrobial substrates in industries like dairy are some of the applications of these coatings in the food industry. ABSTRACTIn recent years, the use of nature-inspired superhydrophobic coatings in various industries and daily life has attracted a lot of attention due to the unparalleled features of these coatings. Also, many efforts are made to produce coatings tha...
Source: Packaging Technology and Science - April 19, 2024 Category: Food Science Authors: Maedeh Mohammadi,
Zhaleh Sheidaei,
Mehdi Farhoodi Tags: REVIEW ARTICLE Source Type: research
Bacterial proteome adaptation during fermentation in dairy environments
Food Microbiol. 2024 Aug;121:104514. doi: 10.1016/j.fm.2024.104514. Epub 2024 Mar 2.ABSTRACTThe enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing stat...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Berdien van Olst Avis Nugroho Sjef Boeren Jacques Vervoort Herwig Bachmann Michiel Kleerebezem Source Type: research
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
Food Microbiol. 2024 Aug;121:104531. doi: 10.1016/j.fm.2024.104531. Epub 2024 Apr 3.ABSTRACTThe present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Larissa P Margalho Juliana S Gra ça Bruna A Kamimura Sarah H I Lee H éctor D S Canales Alexandra I A Chincha Magdevis Y R Caturla Ramon P Brex ó Aline Crucello Ver ônica O Alvarenga Adriano G Cruz Carlos Augusto F Oliveira Anderson S Sant'Ana Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives
J Nutr Metab. 2024 Apr 10;2024:8455666. doi: 10.1155/2024/8455666. eCollection 2024.ABSTRACTWhey, a component of milk and a useful by-product of the dairy industry's casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid gro...
Source: Journal of Nutrition and Metabolism - April 18, 2024 Category: Nutrition Authors: Adhithyan T Pillai Sonia Morya Ladislaus Manaku Kasankala Source Type: research
A smartphone-based diagnostic analyzer for point-of-care milk somatic cell counting
Anal Chim Acta. 2024 May 22;1304:342540. doi: 10.1016/j.aca.2024.342540. Epub 2024 Apr 3.ABSTRACTBACKGROUND: Mastitis, a pervasive and detrimental disease in dairy farming, poses a significant challenge to the global dairy industry. Monitoring the milk somatic cell count (SCC) is vital for assessing the incidence of mastitis and the quality of raw cow's milk. However, existing SCC detection methods typically require large-scale instruments and specialized operators, limiting their application in resource-constrained settings such as dairy farms and small-scale labs. To address these limitations, this study introduces a nov...
Source: Analytica Chimica Acta - April 18, 2024 Category: Chemistry Authors: Xiaoyun Sun Ruiming Zhao Xianhua Wang Yunlong Wu Degang Yang Jianhui Wang Zhihong Wu Nan Wang Juan Zhang Bin Xiao Jiaci Chen Fengchun Huang Ailiang Chen Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Bacterial proteome adaptation during fermentation in dairy environments
Food Microbiol. 2024 Aug;121:104514. doi: 10.1016/j.fm.2024.104514. Epub 2024 Mar 2.ABSTRACTThe enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing stat...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Berdien van Olst Avis Nugroho Sjef Boeren Jacques Vervoort Herwig Bachmann Michiel Kleerebezem Source Type: research
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
Food Microbiol. 2024 Aug;121:104531. doi: 10.1016/j.fm.2024.104531. Epub 2024 Apr 3.ABSTRACTThe present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Larissa P Margalho Juliana S Gra ça Bruna A Kamimura Sarah H I Lee H éctor D S Canales Alexandra I A Chincha Magdevis Y R Caturla Ramon P Brex ó Aline Crucello Ver ônica O Alvarenga Adriano G Cruz Carlos Augusto F Oliveira Anderson S Sant'Ana Source Type: research
Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives
J Nutr Metab. 2024 Apr 10;2024:8455666. doi: 10.1155/2024/8455666. eCollection 2024.ABSTRACTWhey, a component of milk and a useful by-product of the dairy industry's casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid gro...
Source: Journal of Nutrition and Metabolism - April 18, 2024 Category: Nutrition Authors: Adhithyan T Pillai Sonia Morya Ladislaus Manaku Kasankala Source Type: research
A smartphone-based diagnostic analyzer for point-of-care milk somatic cell counting
Anal Chim Acta. 2024 May 22;1304:342540. doi: 10.1016/j.aca.2024.342540. Epub 2024 Apr 3.ABSTRACTBACKGROUND: Mastitis, a pervasive and detrimental disease in dairy farming, poses a significant challenge to the global dairy industry. Monitoring the milk somatic cell count (SCC) is vital for assessing the incidence of mastitis and the quality of raw cow's milk. However, existing SCC detection methods typically require large-scale instruments and specialized operators, limiting their application in resource-constrained settings such as dairy farms and small-scale labs. To address these limitations, this study introduces a nov...
Source: Analytica Chimica Acta - April 18, 2024 Category: Chemistry Authors: Xiaoyun Sun Ruiming Zhao Xianhua Wang Yunlong Wu Degang Yang Jianhui Wang Zhihong Wu Nan Wang Juan Zhang Bin Xiao Jiaci Chen Fengchun Huang Ailiang Chen Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Bacterial proteome adaptation during fermentation in dairy environments
Food Microbiol. 2024 Aug;121:104514. doi: 10.1016/j.fm.2024.104514. Epub 2024 Mar 2.ABSTRACTThe enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing stat...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Berdien van Olst Avis Nugroho Sjef Boeren Jacques Vervoort Herwig Bachmann Michiel Kleerebezem Source Type: research
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
Food Microbiol. 2024 Aug;121:104531. doi: 10.1016/j.fm.2024.104531. Epub 2024 Apr 3.ABSTRACTThe present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Larissa P Margalho Juliana S Gra ça Bruna A Kamimura Sarah H I Lee H éctor D S Canales Alexandra I A Chincha Magdevis Y R Caturla Ramon P Brex ó Aline Crucello Ver ônica O Alvarenga Adriano G Cruz Carlos Augusto F Oliveira Anderson S Sant'Ana Source Type: research
Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives
J Nutr Metab. 2024 Apr 10;2024:8455666. doi: 10.1155/2024/8455666. eCollection 2024.ABSTRACTWhey, a component of milk and a useful by-product of the dairy industry's casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid gro...
Source: Journal of Nutrition and Metabolism - April 18, 2024 Category: Nutrition Authors: Adhithyan T Pillai Sonia Morya Ladislaus Manaku Kasankala Source Type: research
