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Articles 1 - 17 of 17
Full-Text Articles in Food Science
Biofabrication Of Magnetic Nanoparticles And Their Use As Carriers For Pectinase And Xylanase, Shady S. Hassan, Brendan Duffy, Gwilym A. Williams, Amit Jaiswal
Biofabrication Of Magnetic Nanoparticles And Their Use As Carriers For Pectinase And Xylanase, Shady S. Hassan, Brendan Duffy, Gwilym A. Williams, Amit Jaiswal
Articles
In this study, superparamagnetic iron oxide nanoparticles (MNPs) were synthesized via exposure of fungal cell filtrate from Aspergillus flavus to aqueous iron ions. The extracellular synthesis of MNPs was monitored by UV–Vis spectrophotometry and showed an absorption peak at 310 nm. The morphology of MNPs was found to be flake-like, as confirmed by Field Emission Scanning Electron Microscopy (FESEM), while the average crystallite size was ∼16 nm, as determined by X-ray diffraction (XRD). Energy dispersive X-ray (EDX) analysis was performed to confirm the presence of elemental Fe in the sample. Pectinase and xylanase were covalently immobilized on MNPs with efficiencies …
Advances In Emerging Technologies For The Decontamination Of The Food Contact Surfaces, Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Advances In Emerging Technologies For The Decontamination Of The Food Contact Surfaces, Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Articles
Foodborne pathogens could be transferred to food from food contact surfaces contaminated by poor hygiene or biofilm formation. The food processing industry has various conditions favouring microbes' adherence, such as moisture, nutrients, and the microbial inoculums obtained from the raw material. The function of the ideal antimicrobial surface is preventing initial attachment of the microbes, killing the microbes or/and removing the dead bacteria. This review article provides detail about the challenges food industries are facing with respect to food contact materials. It also summarises the merits and demerits of several sanitizing methods developed for industrial use. Furthermore, it reviews the …
Emerging Technologies For The Production Of Nanocellulose From Lignocellulosic Biomass, Dileswar Pradhan, Amit Jaiswal, Swarna Jaiswal
Emerging Technologies For The Production Of Nanocellulose From Lignocellulosic Biomass, Dileswar Pradhan, Amit Jaiswal, Swarna Jaiswal
Articles
Nanocellulose is a unique and promising natural nanomaterial and has gained significant attention due to its applications in several important areas. Thus, researchers are continuously looking for the most efficient, sustainable, economically viable, and environmentally friendly production technologies to fulfil its growing demand. Conventional production technologies, which include various physical, chemical, and physicochemical methods, are currently inadequate for this purpose and have several limitations such as long processing time, high energy consumption, low recovery of nanocellulose, and many others. To overcome these shortcomings, scientists have investigated the prospect of utilizing emerging processing technologies such as microwave irradiation, deep eutectic solvent, …
Application Of High-Intensity Ultrasound To Improve Food Processing Efficiency: A Review, Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal, Amit Jaiswal
Application Of High-Intensity Ultrasound To Improve Food Processing Efficiency: A Review, Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal, Amit Jaiswal
Articles
The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications …
Seaweed Polysaccharide In Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, And Coatings), Kalpani Perera, Shubham Sharma, Dileswar Pradhan, Amit Jaiswal, Swarna Jaiswal
Seaweed Polysaccharide In Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, And Coatings), Kalpani Perera, Shubham Sharma, Dileswar Pradhan, Amit Jaiswal, Swarna Jaiswal
Articles
Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in food quality and safety. Plastic, which is a major food packaging material, harms the ecosystem, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which have similar properties as plastic but are also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to their biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile …
Understanding The Potential Of Plasma Activated Liquids For Biomedical Applications, Evanthia Tsoukou
Understanding The Potential Of Plasma Activated Liquids For Biomedical Applications, Evanthia Tsoukou
Doctoral
Atmospheric cold plasma has evolved as a new technology for applications used in biomedicine, agriculture and food industry. Recently, treatment of liquids using various atmospheric pressure plasmas has attracted much attention owing to multiple practical applications such as water purification, surface cleaning and decontamination with impact in dentistry, wound healing and sterilisation, or cancer therapy. The over-arching aim of this study is to build a better understanding of the parameters which govern the liquid chemistry generated in a liquid exposed to cold plasma and how these translate into biological effects on pro- and eu-karyotic organisms. The objective was to investigate …
A Mechanistic Study On The Non-Genotoxic Carcinogenicity Of The Food Contaminant Semicarbazide, Daniel P. Fitzpatrick
A Mechanistic Study On The Non-Genotoxic Carcinogenicity Of The Food Contaminant Semicarbazide, Daniel P. Fitzpatrick
SURE Journal: Science Undergraduate Research Experience Journal
Semicarbazide was brought to the forefront of scientific discussions by the scientific community in the early 2000’s as the substance was discovered in several food products from both synthetic and natural sources. Although semicarbazide was processed through several toxicological assays and classified as a non-genotoxic carcinogen, underwhelming amounts of toxicological data exists for the compound. The present study is one of the first in-vitro studies to examine the relationship between sub-pathophysiological concentrations of reactive oxygen species and the anomalous non-genotoxic carcinogenicity induced by semicarbazide through the upregulation of intracellular signalling pathways. A novel finding of the present study was where …
A Review Of Human Factors And Food Safety In Ireland, Ciara Walsh, Maria Chiara Leva
A Review Of Human Factors And Food Safety In Ireland, Ciara Walsh, Maria Chiara Leva
Articles
Increased product shelf-life and globalisation have led to longer and vastly more complicated food chains; potentially presenting greater opportunity for contamination and microbial growth to occur. Modern food safety management systems risk assess hazards (based on current scientific data) and strive to control these, often extensive and convoluted, food production/supply chains through appropriate good hygiene practices (GHP) and HACCP. Contamination of food as a result of human error can undermine even the most carefully prepared and executed HACCP system – culminating in foodborne infection, outbreaks, reputable damage, and erosion of consumer trust. This paper provides a review on the effect …
Dough Properties And Baking Characteristics Of White Bread, As Affected By Addition Of Raw, Germinated And Toasted Pea Flour, Kim A. Millar, Catherine Barry-Ryan, Roisin Burke, Sinead Mccarthy, Eimear Gallagher
Dough Properties And Baking Characteristics Of White Bread, As Affected By Addition Of Raw, Germinated And Toasted Pea Flour, Kim A. Millar, Catherine Barry-Ryan, Roisin Burke, Sinead Mccarthy, Eimear Gallagher
Articles
Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p < 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p < 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content.
Formulation And In Vitro Characterisation Of Fungal Chitosan Nanoparticles Coated With Zein For Improved Oral Delivery Of Selenoamino Acids, Giuliana Vozza
Formulation And In Vitro Characterisation Of Fungal Chitosan Nanoparticles Coated With Zein For Improved Oral Delivery Of Selenoamino Acids, Giuliana Vozza
Doctoral
Selenium (Se) is an essential micronutrient in both human and animal nutrition that exists in a wide array of different forms, both organic and inorganic. Selenoamino acids (SeAAs), such as selenocystine (SeCys2), selenomethionine (SeMet), and methylselenocysteine (MSC) are organic species with reported health benefits of cancer prevention, increased fertility and improved immunological status. However, supplementation of SeAAs can be challenging, due to their reported narrow therapeutic range of indices, low bioavailability and increased susceptibility to oxidation. To address this, SeAAs were encapsulated into nanoparticles (NPs) to lower their toxicity profiles in comparison to their native form, in addition to offering …
Combating Staphylococcus Aureus And Its Methicillin Resistance Gene (Meca) With Cold Plasma, Xinyu Liao, Patrick J. Cullen, Donghong Liu, Aliyu Idris Muhammad, Shiguo Chen, Xingqian Ye, Jun Wang, Tian Ding
Combating Staphylococcus Aureus And Its Methicillin Resistance Gene (Meca) With Cold Plasma, Xinyu Liao, Patrick J. Cullen, Donghong Liu, Aliyu Idris Muhammad, Shiguo Chen, Xingqian Ye, Jun Wang, Tian Ding
Articles
The increase in antibiotic resistance has become a global challenge to public health. In this study, an atmospheric cold plasma (ACP) system was applied for combating methicillin-resistant Staphylococcus aureus (MRSA) and its methicillin resistance gene (mecA) during food wastewater treatment. The plate count and flow cytometry methods were employed to estimate the damage in MRSA induced by plasma treatment. A quantitative real-time PCR (qPCR) method was used to assess the plasma-induced degradation of the mecA genes. The inactivation of MRSA and degradation of extracellular (e-) and intracellular (i-)mecA genes were investigated in phosphate buffered solution as a function of plasma …
Feasibility Of Laser-Induced Breakdown Spectroscopy (Libs) As An At-Line Validation Tool For Calcium Determination In Infant Formula, Xavier Cama-Moncunill, Maria Markiewicz-Keszycka, Yash Dixit, Raquel Cama-Moncunill, Maria Piedad Casado-Gavalda, Patrick J. Cullen, Carl Sullivan
Feasibility Of Laser-Induced Breakdown Spectroscopy (Libs) As An At-Line Validation Tool For Calcium Determination In Infant Formula, Xavier Cama-Moncunill, Maria Markiewicz-Keszycka, Yash Dixit, Raquel Cama-Moncunill, Maria Piedad Casado-Gavalda, Patrick J. Cullen, Carl Sullivan
Articles
In this study, a 150 mJ laser-induced breakdown spectroscopy (LIBS) system was assessed to determine calcium content in infant formula (IF) samples. LIBS is a promising emission spectroscopic technique for elemental analysis, which offers advantages over conventional methods such as real-time analyses, little to no sample preparation and ease of use. The aim of this work was to evaluate the feasibility of LIBS as an at-line tool for IF manufacturing. To this end, IF mixtures with varying content of calcium were prepared over a range (approx. 1.5–7 mg/g of calcium) selected to be in conformity with the guidelines provided by …
Synthesis, Characterisation And Evaluation Of Novel Antibacterial Agents, Alessandra Ghion, Christine O’Connor
Synthesis, Characterisation And Evaluation Of Novel Antibacterial Agents, Alessandra Ghion, Christine O’Connor
Other resources
No abstract provided.
Cold Plasma Treatment Of Biodegradable Films And Smart Packaging, Shashi Pankaj
Cold Plasma Treatment Of Biodegradable Films And Smart Packaging, Shashi Pankaj
Doctoral
Cold plasma is an emerging technology offering many potential applications for food packaging. While it was originally developed to increase the surface energy of polymers, enhancing their adhesion and printability, it has recently emerged as a powerful tool for surface sterilisation of both food and food packaging materials. The food packaging industry is still dominated by petroleum derived polymers but in the past few decades there has been significant interest in the development of environment friendly, biodegradable green polymers. In this study, the interaction and effects of cold plasma with biopolymer based packaging materials (polylactic acid, zein, sodium caseinate, starch, …
Effect Of Nonthermal Plasma On Quality Of Fresh Produce, Nrusimhanath Misra
Effect Of Nonthermal Plasma On Quality Of Fresh Produce, Nrusimhanath Misra
Doctoral
No abstract provided.
Valorisation Of The Cider And Brewing Industry By-Products As Nutraceutical Ingredients, Sofia Reis
Valorisation Of The Cider And Brewing Industry By-Products As Nutraceutical Ingredients, Sofia Reis
Doctoral
By-products from the cider and brewing industries, including apple pomace (AP) and brewer’s spent grain (BSG) respectively, constitute major environmental problems due to the large quantities produced every year. They are sources of valuable compounds such as protein, fibre, essential fatty acids, phenolic compounds and minerals, some of them with antioxidant and prebiotic properties. Their high nutritional value leads to their potential use as human food products and several applications have been considered recently. The aims of this work include i) the nutritional and compositional characterisation of AP, BSG and final extruded and baked prototypes containing these by-products and ii) …
Combination Of Natural Variability Estimation With Real Time Measurement For Mushroom Shelf Life Assessment., Leixuri Aguirre
Combination Of Natural Variability Estimation With Real Time Measurement For Mushroom Shelf Life Assessment., Leixuri Aguirre
Doctoral
The shelf life of mushrooms (Agaricus bisporus) is affected by the natural variability of the produce which influences the perishable vegetable quality. One of the main causes of this variability is non-homogeneity in the product maturity at harvest, resulting in each vegetable batch being at a different stage of senescence. The present work aims to study a new approach to improve the assessment of the shelf life of mushrooms (Agaricus bisporus) taking into account this variability. The study of variability involved the: i) study of the shelf life, quality parameters and variability of the mushrooms and modelling these experimental laboratory …