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food Production, Processing and Nutrition 2022年第1期4卷 85-94页

作者： Amrita Poonia Surabhi Pandey Vasundhara Department of Dairy Science and food Technology Institute of Agricultural SciencesBanaras Hindu UniversityVaranasiUttar Pradesh221005India

Light-emitting diode (LED) technology is a new non-thermal food preservation method that works by converting light energy into heat. LED has potential to revolutionize crop production, protection and preservation. This technology is economical and environmentally friendly. LEDs have been shown to improve the nutritive quality and shelf life of foods, control the ripening of fruits, induce the synthesis of bioactive compounds and antioxidants and reduce the microbial contamination. This technology also has great scope in countries, where safety, hygiene, storage and distribution of foods are serious issues. While comparing this technology with other lighting technologies, LEDs can bring numerous advantages to food supply chain from farm to fork. In case of small growing amenities which exploit only LEDs, energy expenditure has been successfully reduced while producing nutritious food. LEDs can be used to give us better understanding and control over production and preservation of food with relation to spectral composition of light. LEDs also play significant role in food safety by inactivating the food borne pathogens. Therefore, LED lighting is a very effective and promising technology for extending shelf life of agricultural produce by increasing disease resistance and with increased nutritional values.

关键词： Light emitting diodes food preservation Anti-microbial Bioactive compounds Non-thermal

Use of ultrasound in food preservation

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Natural Science 2013年第8期5卷 5-13页

作者： Songül Sahin Ercan Cigdem Soysal Department of food Engineering Faculty of EngineeringUniversity of GaziantepGaziantepTurkey

Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.

关键词： Ultrasound Thermosonication Manosonication food preservation

Development of African Earthenware Container Imbedded with Nanosilver Particles for food preservation

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Journal of Biomaterials and Nanobiotechnology 2014年第3期5卷 139-145页

作者： Djoulde Darman Roger Bakari Daoudou Bayoi James Etoa Francois Xavier The Higher Institute of Sahel University of MarouaMarouaCameroon Department of Biological Sciences Faculty of SciencesUniversity of MarouaMarouaCameroon Department of Microbiology Faculty of SciencesUniversity of Yaounde IYaoundeCameroon

With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4°C ± 1°C, 6 days at 15°C ± 5°C, and 4 days at 30°C ± 2°C. The calculated Q10 values were found to be in the range of 1.5 - 2.0.

关键词： Earthenware Nanosilver food preservation food Packaging Traditional food

Reducing the carbon emissions from Qianxi tomato fruits preservation by cold atmospheric plasma

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International Journal of Agricultural and Biological Engineering 2023年第5期16卷 213-220页

作者： Tao Jin Yan Chen Chenwei Dai Jimin Deng Qinghua Xu Zhengwei Wu School of Nuclear Science and Technology University of Science and Technology of ChinaHefei 230026China Joint Laboratory of Plasma Application Technology Institute of Advanced TechnologyUniversity of Science and Technology of ChinaHefei 230031China Anhui Academy of Medical Sciences Hefei 230061China Anhui Institute for food and Drug Control Hefei 230051China CAS Key Laboratory of Geospace Environment University of Science and Technology of ChinaHefei 230026China

China has pledged to reach its dual-carbon goals(i.e.,carbon peak and carbon neutrality)at the end of *** reduce carbon emission in food preservation industry,the preservation effects of cold atmospheric plasma intermittent treatment(1 min/6 h each day,PL4)combined with 15℃ and 4℃ only on Qianxi tomato fruits during 7 d storage were *** indicated that the firmness,L*,sensory taste,glutathione(GSH)content,mineral(Fe,P,K)content,polyphenol oxidase activity of PL4 tomatoes were significantly increased than that in Control during earlier period storage,with worse weight loss,titratable acid,a*,b*,lycopene content,·OH radical scavenging capacity and same moisture content,total soluble solids,polysaccharide content,total phenolics content,total flavonoid content,ascorbic acid content,1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity,pectin methylesterase ***,the power and R134a consumption of PL4 were highly decreased by around 56.4 kW·h and 0.3 g respectively during whole storage as compared to Control,and reduced more than 99.8%carbon emission based on equipment using *** in all,this study illustrated that PL4 treatment can be applied as an ecofriendly,low carbon and sustainable preservation strategy for short-term storage of fruits under 4℃ or higher temperature.

关键词： cold atmospheric plasma carbon reduction Qianxi tomato fruits food preservation

IN VITRO ACTIVITY OF EXTRACTS OF FIVE MEDICINAL PLANT SPECIES ON PLANT PATHOGENIC FUNGI

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Frontiers of Agricultural Science and Engineering 2021年第4期8卷 635-644页

作者： Shufeng YAO Jiali XU Haibo ZHANG Hong GAO Shibin SHANG Dan WANG Institute of Chemical Industry of Forest Products Chinese Academy of ForestryKey Laboratory of Biomass Energy and MaterialJiangsu ProvinceKey Laboratory of Chemical Engineering of Forest ProductsNational Forestry and Grassland AdministrationNanjing 210042China Co-Innovation Center of Efficient Processing and Utilization of Forest Resources Nanjing Forestry UniversityNanjing 210037China

The antifungal effectiveness of extracts of five medicinal plant species was *** inhibitory activity of extracts of Eucalyptus tereticornis,Xanthium sibiricum,Artemisia argyi,Tupistra chinensis and Pyrola calliantha were evaluated against the mycelial growth of the plant pathogenic fungi Aspergillus niger,Botrytis cinerea,Penicillium digitatum,***,*** and Rhizopus *** plant extracts were prepared at 60°C using solvents(either water,50%ethanol(v/v),95%ethanol(v/v),ethyl acetate or petroleum ether).Fungicidal effects of all plants tested were *** extracts from the same plant species gave different degrees of *** aqueous extracts had weak or no activity on all fungi *** acetate and 95%ethanol extracts from *** rhizomes gave greater inhibition and a broader spectrum inhibition than the other *** may have potential as a new natural fungicide and may be used for the preservation of agricultural and forestry products such as fruits and vegetables.

关键词： Botrytis cinerea food preservation plant diseases plant pathogenic fungi Tupistra chinensis

Antioxidant Action of Rosemary and Oregano Extract in Pre-Cooked Meat Hamburger

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food and Nutrition Sciences 2018年第7期9卷 806-817页

作者： Maria Raquel Manhani Maria Aparecida Nicoletti Andrea Carla Da Silva Barretto Graciele Riveres De Jesus Camila Munhoz Gabriel Ramos De Abreu Julia Zaccarelli-Magalhaes Andre Rinaldi Fukushima Instituto Federal de Sã o Paulo(IFSP) Campus SuzanoSuzanoBrazil Faculty of Pharmaceutical Sciences University of Sao PauloSao PauloBrazil Instituto de Biociencias Letras e Ciências Exatas de Sao Jose do Rio Preto Universidade Estadual Paulista Júlio de Mesquita FilhoSao Josédo Rio PretoBrazil Universidade Sao Judas Tadeu Sao PauloBrasil Department of Pathology School of Veterinary Medicine and Animal ScienceUniversity of Sao PauloSao PauloBrazil Health Science Institute Presbiterian Mackenzie UniversitySao PauloBrazil

The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1);deodorized rosemary extract (F2);oregano extract (F3);rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.

关键词： Rosemary Extract Oregano Extract food Composition food preservation food Quality Meat Product

Evidence on antimicrobial activity of essential oils and herbal extracts against Yersinia enterocolitica - A review

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food Bioscience 2022年第3期47卷 132-144页

作者： Andrea Durofil Naga Raju Maddela Reinier Abreu Naranjo Matteo Radice Area de Botánica Del Departamento de Biología y Producción de los Vegetales Facultad de CienciasUniversidad de ExtremaduraBadajozSpain Departamento de Ciencias Biológicas Facultad la Ciencias de la SaludUniversidad Técnica de ManabíPortoviejoEcuador Instituto de Investigación Universidad Técnica de ManabíPortoviejoEcuador Universidad Estatal Amazónica Km 2 ½ Vía Puyo-TenaPuyoEcuador

Yersinia enterocolitica is a very common food-borne pathogen which causes gastrointestinal infections (yersiniosis) in humans and a wide array of animals (***,deer,pigs,and birds).Due to the increasing interest in innovative plant-based substances as common food preservatives,several essential oils and herbal extracts have been investigated deeply that resulted in the emergence of novel anti-Yersinia *** reviewed relevant work done by 53 researchers covering literature from the year 2002 to till *** species such as Origanum vulgare ,Rosmarinus officinalis ,Thymus vulgaris ,Ocimum basilicum have been extensively investigated and identified that 1,8-cineole,linalool and γ-terpinene as compounds found in the essential oils of these plants have anti-Yersinia activity active food packaging *** the same direction,some promising results have been mentioned about the herbal extracts of Murrya koenigii ,Tanacetum vulgare and Tanacetum balsamita,but further investigations are needed for their sustainable *** to hierarchical cluster analysis,we found that Lamiaceae and Lauracea as the most significant families with anti-Yersinia *** the end,we proposed new research trends in order to enhance a global knowledge about the use of natural products against *** .

关键词： food-borne pathogens Plant-based alternatives food preservation Active packaging

Research progress of plant antimicrobial peptides

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Microenvironment & Microecology Research 2022年第1期4卷 24-27页

作者： Zu-Xin Zhang Peng-Yu Li Xin-Yi Zheng Chun-Ming Dong College of Marine and Environmental Sciences Tianjin University of Science and TechnologyTianjin 300457China.

Plant antimicrobial peptides are a very large family of antimicrobial peptides,which have strong resistance to various pathogenic microorganisms,especially *** the increasing use of antibiotics,the problems caused by antibiotics,including antibiotic residues and pathogen resistance,are becoming more and more *** research on antimicrobial peptides as new antibiotic substitutes is also a hot *** article introduces the action sites and antibacterial mechanisms of several plant antimicrobial peptides,as well as the application of plant antimicrobial peptides in the fields of medicine,agriculture,and food preservation.

关键词： plant antimicrobial peptides antibacterial mechanism food preservation animal and plant protection