Ellagic acid–borax fluorescence interaction: application for novel cyclodextrin-borax nanosensors for analyzing ellagic acid in food samples

2018 ◽  
Vol 9 (7) ◽  
pp. 3683-3687 ◽  
Author(s):  
Adrián Matencio ◽  
Silvia Navarro-Orcajada ◽  
Francisco García-Carmona ◽  
José Manuel López-Nicolás
Keyword(s):  
Ellagic Acid ◽  
Food Industry ◽  
Food Samples ◽  
Cyclodextrin Complex ◽  
Industry Needs ◽  
Fluorescence Enhancing

The food industry needs cheap, fast and sensitive methods. For that reason, the Ellagic acid–Borax–Cyclodextrin complex fluorescence enhancing has been studied.

scholarly journals Prospects for rapid bioluminescent detection methods in the food industry – a review

2011 ◽  
Vol 23 (No. 3) ◽  
pp. 85-92 ◽  
Author(s):  
P. Dostálek ◽  
T. Brányik
Keyword(s):  
Historical Development ◽  
Food Industry ◽  
Food Samples ◽  
Detection Methods ◽  
Rapid Methods ◽  
Detection Techniques ◽  
Atp Assay ◽  
Advantages And Disadvantages ◽  
Bacterial Bioluminescence ◽  
Fluorescent Method

This review surveys rapid bioluminescent detection techniques applied in food industry and discusses the historical development of the rapid methods. These techniques are divided into two groups: methods based on bioluminescent adenosine triphosphate (ATP) assay, and on bacterial bioluminescence. The advantages and disadvantages of these methods are described. The article provides the bibliography of fluorescent method applications in food samples.    

scholarly journals PREDIKSI PRODUKSI JAGUNG DALAM MODEL PENYEDIAAN TEPUNG JAGUNG PADA RANTAI PASOK JAGUNG

2016 ◽  
Vol 6 (3) ◽  
Author(s):  
Dorina Hetharia ◽  
M. Syamsul Maarif ◽  
Yandra Arkeman ◽  
Titi Candra S.
Keyword(s):  
Supply Chain ◽  
Food Industry ◽  
Raw Materials ◽  
Corn Flour ◽  
Production Forecast ◽  
Supply Chain System ◽  
Corn Production ◽  
Maize Production ◽  
Input Variables ◽  
Industry Needs

<p>Corn flour as one of the products made from corn is an intermediate product. This product<br />can be consumed directly, also can be used as raw materials in the food industry, feed<br />industry and other industrial raw materials. In the supply chain system, corn flour industry is<br />a part of the maize supply chain . To maintain the continuity of the flow of raw materials in<br />the supply chain , the industry needs to provide corn flour that meets quantity with good<br />quality according to consumer demand . It is closely related to the supply of corn as a raw<br />material for corn flour. The provision of corn are also closely related to the availability of<br />the amount of corn production obtained from the farmers. This paper discussed about<br />prediction of maize production using artificial neural networks and a statistical forecasting .<br />The input variables of corn production forecast in causal models were land and rainfall,<br />while the output variable was the amount of corn production per month . The forecasting<br />results would be used as input for the corn flour industry.</p>

scholarly journals Migration of Various Nanoparticles into Food Samples; a Review

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2114
Author(s):  
Saeed Paidari ◽  
Reza Tahergorabi ◽  
Ensieh Sadat Anari ◽  
Abdorezza Moahammdi Nafchi ◽  
Nafiseh Zamindar ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Food Industry ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Food Samples ◽  
Adverse Impact ◽  
Cell Toxicity ◽  
Inhibitory Effects ◽  
E Coli ◽  
And Migration

Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.

Bacteriocins, a natural weapon against bacterial contamination for greater safety and preservation of food

2020 ◽  
Vol 21 ◽  
Author(s):  
Virginia Fuochi ◽  
Rosalia Emma ◽  
Pio Maria Furneri
Keyword(s):  
Foodborne Pathogens ◽  
Food Industry ◽  
Bacterial Contamination ◽  
Chemical Compounds ◽  
Antimicrobial Activities ◽  
Food Samples ◽  
Antibacterial Peptides ◽  
Advantages And Disadvantages ◽  
Spoilage Bacteria ◽  
Natural Preservatives

: Nowadays, consumers have become increasingly attentive to human health and the use of more natural products. Consequently, the demand for natural preservatives in the food industry is more frequent. This has led to an intense research to discover new antimicrobial compounds of natural origin which could effectively fight foodborne pathogens. This research aims to safeguard the health of consumers and, above all, to avoid potentially harmful chemical compounds. Lactobacillus is a bacterial genus belonging to the Lactic Acid Bacteria and many strains are defined GRAS, generally recognized as safe. These strains are able to produce substances with antibacterial activity against food spoilage bacteria and contaminating pathogens: the bacteriocins. The aim of this review was to focus on this genus and their capability to produce antibacterial peptides. The review collected all the information of the last few years about bacteriocins produced by Lactobacillus strains, isolated from clinical or food samples, with remarkable antimicrobial activities useful for being exploited in the food field. In addition, the advantages and disadvantages of their use, and the possible ways of improvement for industrial application were described.

scholarly journals Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 513 ◽  
Author(s):  
Elena Lima-Cabello ◽  
Juan D. Alché ◽  
Jose C. Jimenez-Lopez
Keyword(s):  
Food Industry ◽  
Food Samples ◽  
Cross Reactivity ◽  
Regulatory Agencies ◽  
Processed Food ◽  
Elisa Method ◽  
Efficient Management ◽  
Highly Sensitive ◽  
Analytical Tools ◽  
Detection And Quantification

The increasing prevalence of lupin allergy as a consequence to the functional characteristics of a growing number of sweet lupin-derived foods consumption makes the imperious necessity to develop analytical tools for the detection of allergen proteins in foodstuffs. The current study developed a new highly specific, sensitive and accurate ELISA method to detect, identify and quantify the lupin main allergen β-conglutin (Lup an 1) protein in natural and processed food. The implementation of accurate standards made with recombinant conglutin β1, and an anti-Lup an 1 antibody made from a synthetic peptide commonly shared among β-conglutin isoforms from sweet lupin species was able to detect up to 8.1250 ± 0.1701 ng (0.0406 ± 0.0009 ppm) of Lup an 1. This identified even lupin traces present in food samples which might elicit allergic reactions in sensitized consumers, such as β-conglutin proteins detection and quantification in processed (roasted, fermented, boiled, cooked, pickled, toasted, pasteurized) food, while avoiding cross-reactivity (false positive) with other legumes as peanut, chickpea, lentils, faba bean, and cereals. This study demonstrated that this new ELISA method constitutes a highly sensitive and reliable molecular tool able to detect, identify and quantify Lup an 1. This contributes to a more efficient management of allergens by the food industry, the regulatory agencies and clinicians, thus helping to keep the health safety of the consumers.

scholarly journals Antimicrobial Susceptibility Testing for Salmonella Serovars Isolated from Food Samples: Five-Year Monitoring (2015–2019)

Antibiotics ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 365
Author(s):  
Maria Francesca Peruzy ◽  
Federico Capuano ◽  
Yolande Thérèse Rose Proroga ◽  
Daniela Cristiano ◽  
Maria Rosaria Carullo ◽  
...  
Keyword(s):  
Public Health ◽  
Antimicrobial Resistance ◽  
Food Industry ◽  
Susceptibility Testing ◽  
Multidrug Resistant ◽  
Food Samples ◽  
Bacterial Strains ◽  
Salmonella Serovars ◽  
Resistance Rates ◽  
Potential Public Health

The continuous collection and analysis of updated data on the antimicrobic resistance among bacterial strains represent the essential core for the surveillance of this problem. The present work aimed to investigate the occurrence of antimicrobial resistance among Salmonella serovars isolated in foods in 2015–2019. A total of 178 Salmonella strains belonging to 39 serovars were tested against 10 antimicrobials. High proportions of Salmonella isolates were resistant to tetracycline (n = 53.9%), ciprofloxacin (n = 47.2%), ampicillin (n = 44.4%), nalidixic acid (n = 42.7%), and trimethoprim-sulfamethoxazole (n = 38.8%). Different resistance rates were recorded among the different serotypes of Salmonella, and S. Infantis, exhibited the highest resistance to antibiotics. A high percentage of strains isolated from poultry, pork, and bovine were resistant to at least one or two antimicrobials. Resistant and multidrug-resistant (MDR) strains were also recorded among the isolates from molluscan shellfish; however, the occurrence of resistant Salmonella strains isolated from this source was significantly lower compared with those reported for poultry, pork, and bovine. The high levels of resistance reported in the present study indicate a potential public health risk. Consequently, additional hygiene and antibiotic stewardship practices should be considered for the food industry to prevent the prevalence of Salmonella in foods.

scholarly journals Measurement Time Reduction by Means of Mathematical Modeling of Enzyme Mediated RedOx Reaction in Food Samples Biosensors

Sensors ◽  
2021 ◽  
Vol 21 (9) ◽  
pp. 2990
Author(s):  
Arantzazu Florez ◽  
Elena Murga ◽  
Itziar Ortiz de Zarate ◽  
Arrate Jaureguibeitia ◽  
Arkaitz Artetxe ◽  
...  
Keyword(s):  
Real Time ◽  
Food Industry ◽  
Enzymatic Reaction ◽  
High Sensitivity ◽  
Least Square Method ◽  
Food Samples ◽  
Least Square ◽  
Measurement Time ◽  
Exponential Decay Model ◽  
Mathematical Approximation

The possibility of measuring in real time the different types of analytes present in food is becoming a requirement in food industry. In this context, biosensors are presented as an alternative to traditional analytical methodologies due to their specificity, high sensitivity and ability to work in real time. It has been observed that the behavior of the analysis curves of the biosensors follow a trend that is reproducible among all the measurements and that is specific to the reaction that occurs in the electrochemical cell and the analyte being analyzed. Kinetic reaction modeling is a widely used method to model processes that occur within the sensors, and this leads to the idea that a mathematical approximation can mimic the electrochemical reaction that takes place while the analysis of the sample is ongoing. For this purpose, a novel mathematical model is proposed to approximate the enzymatic reaction within the biosensor in real time, so the output of the measurement can be estimated in advance. The proposed model is based on adjusting an exponential decay model to the response of the biosensors using a nonlinear least-square method to minimize the error. The obtained results show that our proposed approach is capable of reducing about 40% the required measurement time in the sample analysis phase, while keeping the error rate low enough to meet the accuracy standards of the food industry.

The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants

2020 ◽  
Vol 11 (1) ◽  
pp. 145-182 ◽  
Author(s):  
Elvira Gonzalez de Mejia ◽  
Qiaozhi Zhang ◽  
Kayla Penta ◽  
Abdulkerim Eroglu ◽  
Mary Ann Lila
Keyword(s):  
Food Industry ◽  
Biological Effects ◽  
Food Sources ◽  
Natural Food ◽  
Market Demand ◽  
Toxicological Evaluation ◽  
Food Colorants ◽  
Natural Pigments ◽  
Industry Needs ◽  
Microbial Sources

There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts. Natural pigments also have known health benefits that are seldom leveraged by the food industry. Betalains, carotenoids, phycocyanins, and anthocyanins are major food colorants used in the food industry that have documented biological effects, particularly in the prevention and management of chronic diseases such as diabetes, obesity, and cardiovascular disease. The color industry needs new sources of stable, functional, and safe natural food colorants. New opportunities include sourcing new colors from microbial sources and via the use of genetic biotechnology. In all cases, there is an imperative need for toxicological evaluation to pave the way for their regulatory approval.

scholarly journals Detection of Sesame Allergen Traces with Two PCR Assays - The Challenge to Protect Food-Allergic Consumers

2015 ◽  
Vol 3 (4) ◽  
pp. 210
Author(s):  
Dimitra Panagiotis Houhoula ◽  
Vasilios Belsis ◽  
Leonidas Georgopoulos ◽  
Virginia Giannou ◽  
Vasiliki R. Kyrana ◽  
...  
Keyword(s):  
Food Allergy ◽  
Real Time ◽  
Real Time Pcr ◽  
Food Industry ◽  
Food Samples ◽  
Rt Pcr ◽  
Highly Sensitive ◽  
Pcr Method ◽  
Pcr Assays ◽  
Positive Results

The purpose of this study was to investigate the possible presence of sesame in commercial foods normally carrying no warning for the allergen, but which may have been subjected to contamination during processing. One hundred units of widely consumed goods with high potential to contain allergenic substances deriving from nuts were analyzed, using sensitive and capable PCR (C-PCR) and Real Time PCR (RT-PCR) methodologies. Of the products examined, 15 (15.0%) declared the presence of sesame, 36 (36.0%) carried no food allergy label, 44 (44.0%) were marked by the phrase “may contain traces of nuts” and 5 (5.0%) carried the indication “may contain sesame traces”. The sesame-positive products detected using the C-PCR method were 15 (100%), 12 (33.3%), 14 (31.8%) and 3 (60%), respectively. Using the RT-PCR technique, positive results were obtained for 15 (100%), 18 (50.0%), 18 (20.5%) and 5 (100%) samples, respectively. The results indicate that the PCR methods applied are highly sensitive and selective, which makes them suitable for the detection of sesame traces in food samples. In addition, they can be useful for monitoring the effectiveness of cleaning processes in the production units of the food industry.

scholarly journals 2D/3D Copper-Based Metal-Organic Frameworks for Electrochemical Detection of Hydrogen Peroxide

2021 ◽  
Vol 9 ◽  
Author(s):  
Xiangjian Guo ◽  
Chuyan Lin ◽  
Minjun Zhang ◽  
Xuewei Duan ◽  
Xiangru Dong ◽  
...  
Keyword(s):  
Food Industry ◽  
Electrochemical Sensors ◽  
Low Cost ◽  
Metal Organic Frameworks ◽  
Three Dimensional ◽  
Food Samples ◽  
Agricultural System ◽  
Application Range ◽  
Metal Organic ◽  
Modified Sensor

Metal-organic frameworks (MOFs) have been extensively used as modified materials of electrochemical sensors in the food industry and agricultural system. In this work, two kinds of copper-based MOFs (Cu-MOFs) with a two dimensional (2D) sheet-like structure and three dimensional (3D) octahedral structure for H2O2 detection were synthesized and compared. The synthesized 2D and 3D Cu-MOFs were modified on the glassy carbon electrode to fabricate electrochemical sensors, respectively. The sensor with 3D Cu-MOF modification (HKUST-1/GCE) presented better electrocatalytic performance than the 2D Cu-MOF modified sensor in H2O2 reduction. Under optimal conditions, the prepared sensor displayed two wide linear ranges of 2 μM–3 mM and 3–25 mM and a low detection limit of 0.68 μM. In addition, the 3D Cu-MOF sensor exhibited good selectivity and stability. Furthermore, the prepared HKUST-1/GCE was used for the detection of H2O2 in milk samples with a high recovery rate, indicating great potential and applicability for the detection of substances in food samples. This work provides a convenient, practical, and low-cost route for analysis and extends the application range of MOFs in the food industry, agricultural and environmental systems, and even in the medical field.

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