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Nosheen Khalid,Shehla Sammi,Sumaira Miskeen,Imran Khan,Inam-u-llah,Muhammad Liaquat,Khurshid Anwar,Adnan Khan,Abdul Majeed Shah,Abdul Sattar Shah,Awatif Abid Mohammed Al-Judaibi,하재원,Muhammad Jahangir 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.9
Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl2) on Swat No. 8 variety of peach stored at refrigerated temperature (6 ± 2 °C) for 21 days. Interestingly, the results revealed that applying 2 mmol L−1 SA with 3% CaCl2 maintained maximum nutritional value and least decay percent (44.1%) as compared to other treatments during storage. Moreover, this combination also exhibited significant weight loss and chilling injury at 6 ± 2 °C whereas increased levels of total phenolic, flavonoids, tannin, alkaloid, ascorbic acid, and antioxidant activity were observed as compared to other treatments. The combination treatment (2 mmol L−1 SA with 3% CaCl2) maintained other sensory attributes of peach fruit during refrigerated storage, therefore, its commercial use was recommended to store peach fruit for up to three weeks without any significant nutritional and physical loss.
Hurdle technology: A novel approach for enhanced food quality and safety – A review
Khan, Imran,Tango, Charles Nkufi,Miskeen, Sumaira,Lee, Byong H.,Oh, Deog-Hwan Elsevier 2017 FOOD CONTROL Vol.73 No.2
<P>Obscure hazards and insufficient knowledge regarding foodborne threats make food safety an important issue. Foodborne threats can disrupt markets and can lead to substantial economic losses for everyone from farm input traders to customers. The food industry is increasing its efforts to enhance food safety throughout the world. Researchers have redirected their focus toward food science to conform to the issues and find feasible solutions. A variety of conventional and novel techniques have been assessed to solve food safety-related problems. However, certain of these techniques adversely affect the quality of the food, the nutrients it contains and its organoleptic properties. This review highlights the effectiveness of decontamination techniques and discusses several successful combinations of thermal and non thermal technologies. This review also examines the effects of food processing technologies on nutrients and organoleptic properties. (C) 2016 Elsevier Ltd. All rights reserved.</P>
Evaluation of nisin-loaded chitosan-monomethyl fumaric acid nanoparticles as a direct food additive
Khan, Imran,Tango, Charles Nkufi,Miskeen, Sumaira,Oh, Deog-Hwan Elsevier 2018 Carbohydrate Polymers Vol.184 No.-
<P><B>Abstract</B></P> <P>Nisin-loaded chitosan-monomethyl fumaric acid (CM-N) nanoparticles were evaluated as a novel, direct food additive. Chitosan (CS) was modified with monomethyl fumaric acid (MFA) in the presence of 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC). CS-loaded nisin (CS-N) and CM-N nanoparticles were produced through ionic interactions between the positive amino group of CS and CS-MFA and negative tripolyphosphate ions. The resultant materials were characterized by TNBS assay, X-ray diffraction, Fourier-transform infrared spectroscopy, scanning electron microscopy, thermogravimetric analysis, and zeta potential analysis. CS-MFA was successfully synthesized with 8.38 ± 0.02% substitution of the amino groups, as confirmed by TNBS assay. The percentage yield of CS-N and CM-N nanoparticles was 81.64 and 76.83% and nisin encapsulation efficiency was 71.48 ± 0.48 and 60.32 ± 0.63%, respectively. The average particle size of CS-N and CM-N nanoparticles was 134.3 and 207.9 nm, while the zeta potential of CS-N and CM-N nanoparticles was +39.4 mV and +31.5 mV, respectively. Upon antibacterial activity against foodborne pathogens, CM-N significantly reduced bacterial counts compared to the other tested samples in orange juice after 48 h of incubation. Based on the preliminarily results, CM-N nanoparticles have shown impressive properties and can be used in the food industry as carriers and direct antimicrobial agents.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Chitosan was successfully linked with monomethyl fumaric acid (MFA). </LI> <LI> Nisin-loaded chitosan-MFA (CM-N) nanoparticles were synthesized. </LI> <LI> CM-N nanoparticles reduced the count of foodborne pathogens by about 4 log CFU/ml in orange juice after 48 h. </LI> </UL> </P>