Effect of Food Matrix and pH on the Volatilization of Bases (TVB) in Packed North Atlantic Gray Shrimp (Crangon crangon): Volatile Bases in MAP Fishery Products

2010 ◽  
Vol 58 (22) ◽  
pp. 11864-11869 ◽  
Author(s):  
Bert Noseda ◽  
Jo Dewulf ◽  
Joke Goethals ◽  
Peter Ragaert ◽  
Ilse Van Bree ◽  
...  
Keyword(s):  
North Atlantic ◽  
Food Matrix ◽  
Crangon Crangon ◽  
Effect Of Food ◽  
Fishery Products

scholarly journals Effect of food matrix type on growth characteristics and hemolysin production of Vibrio alginolyticus

2020 ◽  
Author(s):  
Xiaojun Hu ◽  
Rundong Wang ◽  
Yijia Deng ◽  
Qi Deng ◽  
Zhijia Fang ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Goodness Of Fit ◽  
Gompertz Model ◽  
Food Matrix ◽  
Microbial Risk Assessment ◽  
Microbial Risk ◽  
Primary Model ◽  
Thermostable Direct Hemolysin ◽  
Effect Of Food ◽  
Modified Gompertz Model

Abstract Background: The growth and hemolysin production of V. alginolyticus at 30 °C in briny Tilapia , shrimp, scallop, oyster, pork, chicken, freshwater fish and egg fried rice were investigated. Bacterial counts were enumerated by plate counting. Hemolysin production was evaluated by blood agar and hemolytic titer tests. Results: Based on the goodness of fit primary model statistics (R 2 , MSE, BF, AF), the modified Gompertz model was a better fit to V. alginolyticus growth in foods than the logistic model. Growth kinetic parameters of V. alginolyticus displayed a higher μ max and shorter λ in briny Tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. It was notable that the V. alginolyticus counts were similar at the stationary phase, with no significant growth behavior difference between raw and cooked foods. However, higher thermostable direct hemolysin activity and hemolytic titer were observed in briny Tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork. Conclusion: V. alginolyticus growth was good in all food matrix types tested. Contrary to current belief, V. alginolyticus displayed a higher hemolytic activity in some non-seafoods (freshwater fish, egg fried rice and chicken) than in scallop or oyster. This is the first report of growth and toxicity of V. alginolyticus in non-seafood. This finding will significantly improve the accuracy of microbial risk assessment of V. alginolyticus in different food matrices especially during warmer climatic periods when it is most prevalent.

Effect of food matrix on the content and bioavailability of flavonoids

2020 ◽  
Author(s):  
Senem Kamiloglu ◽  
Merve Tomas ◽  
Tugba Ozdal ◽  
Esra Capanoglu
Keyword(s):  
Food Matrix ◽  
Effect Of Food

Effect of food matrix on amandin, almond (Prunus dulcis L.) major protein, immunorecognition and recovery

LWT ◽  
2010 ◽  
Vol 43 (4) ◽  
pp. 675-683 ◽  
Author(s):  
Rashmi S. Tiwari ◽  
Mahesh Venkatachalam ◽  
Girdhari M. Sharma ◽  
Mengna Su ◽  
Kenneth H. Roux ◽  
...  
Keyword(s):  
Prunus Dulcis ◽  
Major Protein ◽  
Food Matrix ◽  
Effect Of Food

Effect of Food Structure and Processing on (Poly)phenol–Gut Microbiota Interactions and the Effects on Human Health

2019 ◽  
Vol 10 (1) ◽  
pp. 221-238 ◽  
Author(s):  
Francisco A. Tomás-Barberán ◽  
Juan C. Espín
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Food Processing ◽  
Special Focus ◽  
Research Approach ◽  
Food Matrix ◽  
Mediated Effects ◽  
Food Structure ◽  
Effect Of Food ◽  
Relevant Factors

The two-way interaction of food (poly)phenols with the human gut microbiota has been studied throughout the past ten years. Research has shown that this interaction can be relevant to explain the health effects of these phytochemicals. The effect of the food matrix and food processing on this interaction has only been partially studied. In this article, the studies within this field have been critically reviewed, with a special focus on the following groups of phenolic metabolites: citrus flavanones, pomegranate ellagitannins, and cocoa proanthocyanidins. The available research shows that both the food matrix and food processing can be relevant factors for gut microbiota reshaping to reach a healthier microbial ecology and for the conversion of polyphenols to bioactive and bioavailable metabolites. There are, however, some research gaps that indicate a more comprehensive research approach is needed to reach valid conclusions regarding the gut microbiota–mediated effects of polyphenols on human health.

Effect of food matrix and processing on release of almond protein during simulated digestion

LWT ◽  
2014 ◽  
Vol 59 (1) ◽  
pp. 439-447 ◽  
Author(s):  
Giuseppina Mandalari ◽  
Neil M. Rigby ◽  
Carlo Bisignano ◽  
Rosario B. Lo Curto ◽  
Fran Mulholland ◽  
...  
Keyword(s):  
Food Matrix ◽  
Simulated Digestion ◽  
Effect Of Food

Food Matrix and Macronutrient Digestion

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Edoardo Capuano ◽  
Anja E.M. Janssen
Keyword(s):  
Bioactive Compounds ◽  
Annual Review ◽  
Publication Date ◽  
Detailed Knowledge ◽  
Food Matrix ◽  
Peripheral Tissues ◽  
Biochemical Processes ◽  
In Silico Modeling ◽  
Effect Of Food ◽  
Mechanistic Basis

Food digestion may be regarded as a physiological interface between food and health. During digestion, the food matrix is broken down and the component nutrients and bioactive compounds are absorbed through a synergy of mechanical, chemical, and biochemical processes. The food matrix modulates the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption, hence regulating their concentration profile in the blood and their utilization in peripheral tissues. In this review, we discuss the structural and compositional aspects of food that modulate macronutrient digestibility in each step of digestion. We also discuss in silico modeling approaches to describe the effect of the food matrix on macronutrient digestion. The detailed knowledge of how the food matrix is digested can provide a mechanistic basis to elucidate the complex effect of food on human health and design food with improved functionality. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

scholarly journals The effect of food matrix on carbohydrate utilization during moderate exercise

1992 ◽  
Vol 24 (3) ◽  
pp. 320???326 ◽  
Author(s):  
JUDITH K. JARVIS ◽  
DESIREE PEARSALL ◽  
CRAIG M. OLINER ◽  
DALE A. SCHOELLER
Keyword(s):  
Moderate Exercise ◽  
Food Matrix ◽  
Carbohydrate Utilization ◽  
Effect Of Food

scholarly journals Effect of food matrix type on growth characteristics and hemolysin production of Vibrio alginolyticus

2020 ◽  
Author(s):  
Rundong Wang ◽  
Xiaojun Hu ◽  
Yijia Deng ◽  
Qi Deng ◽  
Zhijia Fang ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Goodness Of Fit ◽  
Food Poisoning ◽  
Gompertz Model ◽  
Vibrio Alginolyticus ◽  
Food Matrix ◽  
Primary Model ◽  
Thermostable Direct Hemolysin ◽  
Effect Of Food ◽  
Modified Gompertz Model

Abstract Background: Vibrio alginolyticus is an important seafood-borne pathogen. There is increasing evidence that V.alginolyticus can also contaminate non-seafood by cross contamination and thereby cause food poisoning in humans. The growth and hemolysin production of V. alginolyticus at 30 °C in briny tilapia, shrimp, scallop, oyster, pork, chicken, freshwater fish and egg fried rice were investigated. Bacterial counts were enumerated by plate counting. Hemolysin production was evaluated by blood agar and hemolytic titer tests.Results: Based on the goodness of fit primary model statistics (R 2 , MSE, BF, AF), the modified Gompertz model was a better fit to V. alginolyticus growth in foods than the logistic model. Growth kinetic parameters of V. alginolyticus displayed a higher μ max and shorter λ in briny tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. It was notable that the V. alginolyticus counts were similar at the stationary phase, with no significant growth behavior difference between raw and cooked foods. However, higher thermostable direct hemolysin activity and hemolytic titer were observed in briny tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork.Conclusion: V. alginolyticus growth was good in all food matrix types tested. Contrary to current belief, V. alginolyticus displayed a higher hemolytic activity in some non-seafoods (freshwater fish, egg fried rice and chicken) than in scallop or oyster. This is the first report of growth and toxicity of V. alginolyticus in different food matrices and confirmation that some non-seafood contaminated with V. alginolyticus can be even more pathogenic. This study will enhance the awareness of non-seafood safety and improve the V. alginolyticus risk assessment accuracy.

Sign in / Sign up

Export Citation Format

Share Document