Growth and Survival of Salmonella enterica and Listeria Monocytogenes on Fresh-cut Produce and Their Juice Extracts: Impacts and Interactions of Food Matrices and Temperature Abuse Conditions
This study evaluated the survival and growth of Salmonella enterica, and Listeria monocytogenes in relation to temperature abuse variations, and food matrices. Fresh-cut cantaloupe, honeydew, watermelon, pineapple, and radish contaminated with S. enterica and L. monocytogenes were subjected to cold (4 °C), chronic temperature abuse at 8 and 12 °C, and acute temperature abuse (35 °C for 2 hours followed by 4 °C for the remainder 7-day storage). Pathogen growth potential in the juice extracts from each product was further compared to that on the respective cut produce. Under chronic temperature abuse, three different pat...
Source: Food Control - January 23, 2019 Category: Food Science Source Type: research
Dietary natural products and lung cancer: Effects and mechanisms of action
Publication date: January 2019Source: Journal of Functional Foods, Volume 52Author(s): Shi-Yu Cao, Ya Li, Xiao Meng, Cai-Ning Zhao, Sha Li, Ren-You Gan, Hua-Bin LiAbstractLung cancer is the most common cancer and the leading cause of cancer-related death worldwide. Increasing evidence suggests an important role of dietary natural products in the prevention and management of lung cancer, such as grapes, pomegranates, apples, cruciferous vegetables, tomatoes, bitter melons, turmeric, ginger, saffron, garlic, chili, rosemary, soy, rice bran, corn, shiitake mushroom, Calvatia gigantea, and Thelephora ganbajun. These edible nat...
Source: Journal of Functional Foods - November 18, 2018 Category: Nutrition Source Type: research
Differential GABA concentration gradients are present in the edible parts of greenhouse melon (Cucumis melo L.) during all four seasonal croppings.
Abstract
Food-derived gamma-aminobutyric acid (GABA) exhibits health-promoting benefits, and melon contain high GABA concentrations. Greenhouse melons (Cucumis melo L. "Earl's Favorite") cultivated in Japan have identical or more edible parts than cultivars in other countries, however GABA distribution and the effects of seasonal variations are unclear. Thus, the present study aimed to evaluate GABA concentration gradients in four seasonal melons and how glutamic acid (Glu) influences the establishment of these gradients. GABA concentration was significantly lower near the exocarp than in the peduncle, equ...
Source: Bioscience, Biotechnology, and Biochemistry - October 31, 2018 Category: Biochemistry Authors: Toyoizumi T, Ohba S, Fujii KS, Ikegaya A, Matsuura H, Nakajima T Tags: Biosci Biotechnol Biochem Source Type: research
Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons model
Publication date: 30 March 2019Source: Food Chemistry, Volume 277Author(s): Hadar Arnon-Rips, Ron Porat, Elena PoverenovAbstractEmulsification approach is widely employed to deliver beneficial agents to liquid food products, whereas utilizing emulsions with solid food is scarce. In this research, coarse and nano emulsions of citral were prepared and embedded in chitosan or carboxymethyl cellulose (CMC) polysaccharides to form active edible coatings for solid-state delivery. Polysaccharides stabilized the emulsions by electrostatic interactions, while chitosan also prevented coalescence. The nano emulsion based films showed...
Source: Food Chemistry - October 29, 2018 Category: Food Science Source Type: research
Obtaining protein isolate of tilapia (Oreochromis niloticus) and its application as coating in fresh ‐cut melons
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - July 31, 2018 Category: Food Science Authors: Raquel Costa
Chevalier
,
Sandriane
Pizato
,
Jorge Antonio Ferreira
de Lara
,
William Renzo
Cortez ‐Vega Source Type: research
High throughput quantitative volatile profiling of melons with silicone rod extraction – thermal desorption – GC–MS for plant breeding line selection
Publication date: 1 January 2019Source: Food Chemistry, Volume 270Author(s): Aniko Kende, Pei Pei Lim, Florence Lai, Michael Jessop, Lauraine Swindale, Marc Oliver, Brandon Hurr, Daniel Rickett, Charles BaxterAbstractVolatile compounds determine the aroma of fruits, giving their unique flavor characteristics. The aim of many plant breeding projects is to improve the consumers’ flavor experience when eating fresh produce. Large scale breeding trials produce thousands of samples which need volatile profiling amongst other phenotypes. Despite this interest, current methods have limitations: sampling unsuitable for field con...
Source: Food Chemistry - July 24, 2018 Category: Food Science Source Type: research
Sieve element occlusion provides resistance against Aphis gossypii in TGR ‐1551 melons
This study provides strong evidence that phloem occlusion is a mechanism for resistance againstA. gossypii in TGR ‐1551. (Source: Insect Science)
Source: Insect Science - July 18, 2018 Category: Biology Authors: Hsuan ‐Chieh Peng,
Gregory P. Walker Tags: ORIGINAL ARTICLE Source Type: research
The effect of cultivar and processing method on the stability, flavor, and nutritional properties of winter melon juice
Publication date: November 2018Source: LWT, Volume 97Author(s): Xiuxiu Sun, Elizabeth Baldwin, Anne Plotto, Randall Cameron, John Manthey, Christina Dorado, Jinhe BaiAbstractTwo major winter melon (Benincasa hispida) cultivars, waxy ‘Large Round’ and non-waxy ‘Southern Dark Skin’ were used for comparison of the physical, chemical and sensory properties of processed juice. Two types of juice were processed by using non-waxy fruits: non-waxy juice without peel (NW) and non-waxy juice with peel (NWP). For waxy fruit, the juice was prepared without peel (W) only. Peel tissues contributed firm particles, and more primar...
Source: LWT Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research
Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons
This study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chitosan to form active edible coatings. (Source: Food Chemistry)
Source: Food Chemistry - July 10, 2018 Category: Food Science Source Type: research
The effect of cultivar and processing method on the stability, flavor, and nutritional properties of winter melon juice
Publication date: November 2018Source: LWT, Volume 97Author(s): Xiuxiu Sun, Elizabeth Baldwin, Anne Plotto, Randall Cameron, John Manthey, Christina Dorado, Jinhe BaiAbstractTwo major winter melon (Benincasa hispida) cultivars, waxy ‘Large Round’ and non-waxy ‘Southern Dark Skin’ were used for comparison of the physical, chemical and sensory properties of processed juice. Two types of juice were processed by using non-waxy fruits: non-waxy juice without peel (NW) and non-waxy juice with peel (NWP). For waxy fruit, the juice was prepared without peel (W) only. Peel tissues contributed firm particles, and more primar...
Source: LWT Food Science and Technology - July 6, 2018 Category: Food Science Source Type: research
Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons
This study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chitosan to form active edible coatings. (Source: Food Chemistry)
Source: Food Chemistry - July 5, 2018 Category: Food Science Source Type: research
Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons
This study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chitosan to form active edible coatings. (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2018 Category: Food Science Source Type: research
Sieve element occlusion provides resistance against Aphis gossypii in TGR ‐1551 melons
Insect Science,Volume 0, Issue ja, -Not available-. (Source: Insect Science)
Source: Insect Science - May 30, 2018 Category: Biology Authors: Hsuan ‐chiehPeng
,
Gregory P.Walker Source Type: research
Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind ‐Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization
AbstractRecent bacterial illnesses and outbreaks associated with the consumption of fresh and fresh‐cut fruit and vegetables emphasize the need to supply produce that is microbiologically safe while retaining its quality and nutrient value. We assessed the capacity of aerated steam to reduce initial levels and control the posttreatment proliferation of a 4‐strain mixture of Listeria innocua, a surrogate for L. monocytogenes, and microflora native to the rind of whole cantaloupes. Studies were conducted at the pilot‐scale level by passing deliberately contaminated melons through a prototype stainless‐steel, continuo...
Source: Journal of Food Science - February 1, 2018 Category: Food Science Authors: Greg S. Bezanson, Timothy C. Ells, Lihua Fan, Charles F. Forney, Denyse I. LeBlanc Tags: Food Microbiology & Safety Source Type: research
