Ensuring food safety remains a global challenge because of the presence of foodborne pathogens,such as Escherichia coli and Staphylococcus aureus.In this study,we present a turn-on fluorescence biosensor based on an i...Ensuring food safety remains a global challenge because of the presence of foodborne pathogens,such as Escherichia coli and Staphylococcus aureus.In this study,we present a turn-on fluorescence biosensor based on an iron metal-organic framework(Fe-MOF)for the selective and rapid detection of two major foodborne pathogens,E.coli and S.aureus.Fe-MOF was synthesised via a solvothermal method and thoroughly characterised by Fourier-transform infrared spectroscopy(FTIR),X-ray diffraction(XRD),scanning electron microscopy with energy-dispersive X-ray spectroscopy(SEM-EDX),and thermogravimetric analysis(TGA).Upon interaction with bacterial suspensions,the sensor exhibited significant fluorescence enhancement,which was attributed to electron transfer modulation triggered by bacterial surface components.The analytical performance was evaluated across three matrices—phosphate-buffered saline(PBS),drinking water,and milk—achieving detection limits as low as 0.464 log CFU/mL for S.aureus and 0.584 log CFU/mL for E.coli.The sensor enabled rapid detection within less than 1 h with high recovery rates(95-104%)across all tested matrices,confirming its practical usability for real sample analysis.These findings address a critical gap in biosensor research by validating Fe-MOFs for practical food-safety applications in multiple real-world environments.展开更多
Purpose: The study investigated the impact of dietary habits, specifically soda, milk kefir, water kefir, almond milk, and distilled water (control) consumption, on the microhardness of gingiva-coloured composite and ...Purpose: The study investigated the impact of dietary habits, specifically soda, milk kefir, water kefir, almond milk, and distilled water (control) consumption, on the microhardness of gingiva-coloured composite and acrylic denture bases. Methods: Materials included gingiva-coloured composite (Fusion Universal G1), acrylic (Imicryl), and subdivided Procryla group. Subgroups comprised 15 and 30-minute heat polymerized (Pro15, Pro30), and 1 wt% (Pro1Z) and 3 wt% (Pro3Z) zirconium added groups. Immersed in beverages for 1, 7, and 14 days, pH and microhardness were assessed. SEM examined random samples. Statistical analysis used repeated measures ANOVA, and post hoc tests (p Results: The gingiva-coloured composites displayed noteworthy time-associated microhardness changes (p 0.05). Despite variable pH levels in beverages, no substantial group interaction effects were observed (p > 0.05). Initial microhardness rankings shifted after a 14-day immersion. Conclusions: Gingiva-coloured composite exhibited the highest microhardness pre- and post-immersion, followed by Procryla30 and Imicryl groups. .展开更多
Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some tra...Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.展开更多
A pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history. The common point of pandemics is their serious negative effects on the global economy. Consi...A pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history. The common point of pandemics is their serious negative effects on the global economy. Considering the food supply chain, one of the most important sectors of the economy, it has been seen that COVID-19 has an impact on the whole process from the field to the consumer. In the light of recent challenges in food supply chain, there is now considerable concern about food production, processing, distribution, and demand. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies, and financial pressures in food supply chain. Therefore, governments should facilitate the movement of workers and agri-food products. In addition, small farmers or vulnerable people should be supported financially. Facilities should change the working conditions and maintain the health and safety of employees by altering safety measures. Food protectionist policies should be avoided to prevent an increase in food prices. In conclusion, each country must realize the severity of the situation and sometimes should tighten or loosen the measures according to the spread of the pandemic. The supply chain also should be flexible enough to respond to the challenges in the food supply chain. The purpose of this review is to evaluate the impact of COVID-19 on the agriculture and food sector and to summarize the recommendations required to reduce and control the effect of the pandemic.展开更多
Microencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions.In this study,three probiotic strains(Lactiplantibacillus plantarum subsp.plantarum strain W2(LP4),Lactiplant...Microencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions.In this study,three probiotic strains(Lactiplantibacillus plantarum subsp.plantarum strain W2(LP4),Lactiplantibacillus pentosus strain XL640(LPE1),and Limosilactobacillus fermentum strain W8(LF2)),isolated from shalgam and gilaburu,were microencapsu-lated with spray drying and process conditions[maltodextrin concentration(MC,10–30%)and inlet air temperature(IAT,110–130℃)]were optimized by central composite rotatable design of response surface methodology.The results indicated that the predicted IAT and MC values for the maximum powder yield and viability were 123.21℃ and 22.76%,130.37℃ and 19.49%,and 127.94℃ and 10.00%for LF2,LP4 and LPE1,respectively.At these conditions,bacterial viability ranged from 10.27 to 10.33 log colony-forming units per gram(cfu/g),while the powder yield values for the encapsulation of the bacteria were between 43.38%and 50.97%.Furthermore,MC was the most significant factor for the powder yield of LF2,LPE1,and viability of LPE1.Encapsulation efficiency values higher than 92.77%demonstrated the efficiency of spray dry-ing for the protection of selected strains.The microcapsules produced at the optimum points had moisture content between 5.30 and 5.96%.SEM images showed that the microcapsules were in spherical shape.In conclusion,the results confirmed that the selected probiotics were successfully microencapsulated with spray drying with high powder yield,viability,and encapsulation efficiency levels and these features could reveal the potential of the encapsulated probiotic strains to be used in high-sugar foods.展开更多
In the current study,it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations(25%,50%,and 100%)and marination duration(2,6,and 24 h)on the physicochemical,...In the current study,it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations(25%,50%,and 100%)and marination duration(2,6,and 24 h)on the physicochemical,microbiological,textural properties,microstructure,and sensory attributes of tenderloins.It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins.The levels of organic acids,individual phenolic and flavonoid compounds,volatiles,in-vitro antioxidant capacity(DPPH,ABTS,and FRAP)of the hawthorn vinegar were analyzed.In addition,minimum inhibitory concentration(MIC),and inhibition zones were determined against Escherichia coli O157:H7,Salmonella Typhimurium,S.Enteritidis,and Listeria monocytogenes strains.A total of five organic acids,21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar,and displayed strong antioxidant capacity determined by DPPH(470.93±28.55 mg TEAC/L),ABTS(706.03±4.88 mg TEAC/L)and FRAP(59.15±0.50 mM FE/L)tests.The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%,and 9.41-11.43 mm against tested pathogens,respectively.In the tenderloin experiment,all marination treatments significantly changed the physicochemical and textural properties,microbiological status,and microstructure of the tenderloins(P<0.05).Among them,the most effective treatment was the marination with 100%hawthorn vinegar for 24 h.In this treatment,the hardness,chewiness,springiness,and gummines values of the tenderloins were found lower than untreated tenderloins(P<0.05).Furthermore,this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log10 CFU/g(P<0.05)compared to the control.Although no differences were found among the groups(P>0.05),flavor,odor,appearance,texture,and color scores of the tenderloins marinated with 100%hawthorn vinegar for 24 h were found higher than the non-marinated samples.The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.展开更多
文摘Ensuring food safety remains a global challenge because of the presence of foodborne pathogens,such as Escherichia coli and Staphylococcus aureus.In this study,we present a turn-on fluorescence biosensor based on an iron metal-organic framework(Fe-MOF)for the selective and rapid detection of two major foodborne pathogens,E.coli and S.aureus.Fe-MOF was synthesised via a solvothermal method and thoroughly characterised by Fourier-transform infrared spectroscopy(FTIR),X-ray diffraction(XRD),scanning electron microscopy with energy-dispersive X-ray spectroscopy(SEM-EDX),and thermogravimetric analysis(TGA).Upon interaction with bacterial suspensions,the sensor exhibited significant fluorescence enhancement,which was attributed to electron transfer modulation triggered by bacterial surface components.The analytical performance was evaluated across three matrices—phosphate-buffered saline(PBS),drinking water,and milk—achieving detection limits as low as 0.464 log CFU/mL for S.aureus and 0.584 log CFU/mL for E.coli.The sensor enabled rapid detection within less than 1 h with high recovery rates(95-104%)across all tested matrices,confirming its practical usability for real sample analysis.These findings address a critical gap in biosensor research by validating Fe-MOFs for practical food-safety applications in multiple real-world environments.
文摘Purpose: The study investigated the impact of dietary habits, specifically soda, milk kefir, water kefir, almond milk, and distilled water (control) consumption, on the microhardness of gingiva-coloured composite and acrylic denture bases. Methods: Materials included gingiva-coloured composite (Fusion Universal G1), acrylic (Imicryl), and subdivided Procryla group. Subgroups comprised 15 and 30-minute heat polymerized (Pro15, Pro30), and 1 wt% (Pro1Z) and 3 wt% (Pro3Z) zirconium added groups. Immersed in beverages for 1, 7, and 14 days, pH and microhardness were assessed. SEM examined random samples. Statistical analysis used repeated measures ANOVA, and post hoc tests (p Results: The gingiva-coloured composites displayed noteworthy time-associated microhardness changes (p 0.05). Despite variable pH levels in beverages, no substantial group interaction effects were observed (p > 0.05). Initial microhardness rankings shifted after a 14-day immersion. Conclusions: Gingiva-coloured composite exhibited the highest microhardness pre- and post-immersion, followed by Procryla30 and Imicryl groups. .
文摘Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.
文摘A pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history. The common point of pandemics is their serious negative effects on the global economy. Considering the food supply chain, one of the most important sectors of the economy, it has been seen that COVID-19 has an impact on the whole process from the field to the consumer. In the light of recent challenges in food supply chain, there is now considerable concern about food production, processing, distribution, and demand. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies, and financial pressures in food supply chain. Therefore, governments should facilitate the movement of workers and agri-food products. In addition, small farmers or vulnerable people should be supported financially. Facilities should change the working conditions and maintain the health and safety of employees by altering safety measures. Food protectionist policies should be avoided to prevent an increase in food prices. In conclusion, each country must realize the severity of the situation and sometimes should tighten or loosen the measures according to the spread of the pandemic. The supply chain also should be flexible enough to respond to the challenges in the food supply chain. The purpose of this review is to evaluate the impact of COVID-19 on the agriculture and food sector and to summarize the recommendations required to reduce and control the effect of the pandemic.
文摘Microencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions.In this study,three probiotic strains(Lactiplantibacillus plantarum subsp.plantarum strain W2(LP4),Lactiplantibacillus pentosus strain XL640(LPE1),and Limosilactobacillus fermentum strain W8(LF2)),isolated from shalgam and gilaburu,were microencapsu-lated with spray drying and process conditions[maltodextrin concentration(MC,10–30%)and inlet air temperature(IAT,110–130℃)]were optimized by central composite rotatable design of response surface methodology.The results indicated that the predicted IAT and MC values for the maximum powder yield and viability were 123.21℃ and 22.76%,130.37℃ and 19.49%,and 127.94℃ and 10.00%for LF2,LP4 and LPE1,respectively.At these conditions,bacterial viability ranged from 10.27 to 10.33 log colony-forming units per gram(cfu/g),while the powder yield values for the encapsulation of the bacteria were between 43.38%and 50.97%.Furthermore,MC was the most significant factor for the powder yield of LF2,LPE1,and viability of LPE1.Encapsulation efficiency values higher than 92.77%demonstrated the efficiency of spray dry-ing for the protection of selected strains.The microcapsules produced at the optimum points had moisture content between 5.30 and 5.96%.SEM images showed that the microcapsules were in spherical shape.In conclusion,the results confirmed that the selected probiotics were successfully microencapsulated with spray drying with high powder yield,viability,and encapsulation efficiency levels and these features could reveal the potential of the encapsulated probiotic strains to be used in high-sugar foods.
文摘In the current study,it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations(25%,50%,and 100%)and marination duration(2,6,and 24 h)on the physicochemical,microbiological,textural properties,microstructure,and sensory attributes of tenderloins.It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins.The levels of organic acids,individual phenolic and flavonoid compounds,volatiles,in-vitro antioxidant capacity(DPPH,ABTS,and FRAP)of the hawthorn vinegar were analyzed.In addition,minimum inhibitory concentration(MIC),and inhibition zones were determined against Escherichia coli O157:H7,Salmonella Typhimurium,S.Enteritidis,and Listeria monocytogenes strains.A total of five organic acids,21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar,and displayed strong antioxidant capacity determined by DPPH(470.93±28.55 mg TEAC/L),ABTS(706.03±4.88 mg TEAC/L)and FRAP(59.15±0.50 mM FE/L)tests.The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%,and 9.41-11.43 mm against tested pathogens,respectively.In the tenderloin experiment,all marination treatments significantly changed the physicochemical and textural properties,microbiological status,and microstructure of the tenderloins(P<0.05).Among them,the most effective treatment was the marination with 100%hawthorn vinegar for 24 h.In this treatment,the hardness,chewiness,springiness,and gummines values of the tenderloins were found lower than untreated tenderloins(P<0.05).Furthermore,this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log10 CFU/g(P<0.05)compared to the control.Although no differences were found among the groups(P>0.05),flavor,odor,appearance,texture,and color scores of the tenderloins marinated with 100%hawthorn vinegar for 24 h were found higher than the non-marinated samples.The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.
