Evans Adingba Alenyorege, Haile Ma, Ishmael Ayim, Cunshan Zhou
Ultrasound decontamination of pesticides and microorganisms in fruits and vegetables: a review
Ultraschalldekontamination von Pestiziden und Mikroorganismen in Obst und Gemüse: ein Review
Improper agricultural practices; poor hygiene at all stages of the food chain; lack of preventive controls in food production, processing and preparation; misuse of agricultural chemicals; contaminated raw materials, soil and water are just a few of the factors contributing to potential hazards in foods. In this review, topical advances and trends in ultrasonic decontamination of pesticides and microorganisms associated with fruits and vegetable are presented. Contaminated fruits and vegetables have continually become vehicles of foodborne illnesses. These xenobiotics present in fresh produce cause rot, deleterious contamination and subsequently impacting negatively on people’s health. Ultrasonic irradiation as a possible advanced oxidation process has received growing considerations for the degradation of assorted organic pollutants and inactivation of microbes that commonly contaminate pre and post-harvest food produce. Sonolytic effects of ultrasound occur as a consequence of cavitation, which is incessant creation and collapse of bubbles on a split second basis alongside the formation of free radicals and hot spots, characterized by extremely high temperatures and pressure. A variety of studies consistently portrayed ultrasound as an effective tool capable of inhibiting the incidence of deterioration and preserving the quality of post-harvest fruits and vegetables. Combining ultrasound and other decontamination treatments has also produced synergistic benefits of effectively removing residual pesticides and reducing microbial loads in fruits and vegetables.
Sladjana Stajčić, Gordana Ćetković, Biljana Pajin, Ivana Lončarević, Jasna Čanadanović-Brunet, Sonja Djilas
The contribution of lipophilic, hydrophilic and dietary fibre fractions to total antioxidant activity of tomato waste
Die Beteiligung von lipophilen, hydrophilen und Nahrungsfaser-Fraktionen an der antioxidativen Aktivität von Tomatenreststoffen
In this study waste of five tomato genotypes was used to prepare lipophilic, hydrophilic and dietary fibre fractions. Depending on the tomato genotype, waste contained different quantities of insoluble dietary fibre (23.67–36.20 g/100 g DW) and soluble dietary fibre (0.07–7.39 g/100 g DW). Total antioxidant activity of tomato waste, presented as Trolox equivalent antioxidant capacity (TEAC), ranged from 1143.58 µmol TEAC/100 g DW for the Rutgers waste to 1822.83 µmol TEAC/100 g DW for the Knjaz waste. Our results showed that tomato waste is a rich source of bioactive compounds and may be used as a functional food ingredient.
Pawan Shankar Singh Rathore, Nigel Fernandes, Bhargav Chamanlal Patel, Mohinder Singh Dahiya, Satish Kumar
Investigation of meat quality using protein profiling
Untersuchung der Qualität von Fleisch durch Protein-Profiling
Identification of meat from different sources and ascertaining their quality is prime concern in meat and food industry. Protein profiling or fingerprinting is an excellent method both for species identification and quality assurance of meat used for several food products. In present study protein profile of meat from cow, buffalo, chicken and goat was analysed using one dimensional sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS PAGE) in order to identify species, adulteration and age of samples. Protein bands of 170 kDa and 46 kDa were observed in chicken whereas 63 kDa protein was observed specific for bovine family. Presence of above mentioned three proteins in mixed meat sample reveal that protein profiling is alternative tool to investigate and analyse their adulteration. Time dependent degradation assay of meat showed that high molecular weight proteins were prone to degrade early while low molecular weight protein (63 kDa) was relatively most resistant to degradation.
• Present work provides protein profiling as a potent method for assuring the food quality and safety related to meat and its products.
• Identification and analysis of specific protein bands could further be explored for precise species identification and adulteration of meat samples which is very important for law enforcement agencies to ascertain its quality.
• Present results also hold promises for forensic investigation of food related criminal cases.