Role of Nanomaterials in Food Preservation

2019 ◽  
pp. 181-211
Author(s):  
Chandan Ghosh ◽  
Debabrata Bera ◽  
Lakshmishri Roy
Keyword(s):  
Food Preservation

Key Vulnerabilities in Internet of Things

2020 ◽  
pp. 38-54
Author(s):  
Kavitha Ammayappan ◽  
Arun Babu Puthuparambil ◽  
Atul Negi
Keyword(s):  
Internet Of Things ◽  
Cold Storage ◽  
Oil And Gas ◽  
Food Preservation ◽  
Pollution Monitoring ◽  
Future Generations ◽  
Enrich Environment ◽  
Research Institutes ◽  
Iot Devices

Internet of things (IoT) is a buzzword around the globe. Academics and industries are evolving to solve real-world problems with emerging technologies; IoT is one among them. Now, it's very prevalent to see IoT devices in varied application domains like healthcare, hospitality, home, oil and gas, aviation, agriculture and marketing, cold storage chains, food preservation industries, automobile, environmental pollution monitoring sectors, energy industries, marine and fisheries, dairy and poultry, logistics, smart home and smart city, etc. Industries and research institutes are focusing to enrich environment and ecosystem to bring back green world again for the millennials and our future generations to make this globe as a potential place to cherish. In this mission, IoT is playing a major role of protection and preservation. In parallel, hackers are trying to destroy this mission by exploiting varied cyber vulnerabilities. To make IoT systems robust against those vulnerabilities it is necessary to understand the key vulnerabilities in detail.

Role of Non-PTS dependent glucose permease (GlcU) in maintaining the fitness cost during acquisition of nisin-resistance by Enterococcus faecalis

2019 ◽  
Author(s):  
Sandeep Kumar ◽  
Kapil Singh Narayan ◽  
Shruti Shandilya ◽  
Shiv Kumar Sood ◽  
Suman Kapila
Keyword(s):  
Gene Expression ◽  
Glucose Uptake ◽  
Buffalo Milk ◽  
Food Preservation ◽  
Sensitive Strain ◽  
Fitness Cost ◽  
Expression Studies ◽  
Significant Difference ◽  
Gene Expression Studies

ABSTRACT Nisin is used for food preservation due to its antibacterial activity. However, some bacteria survive under the prevailing conditions owing to the acquisition of resistance. This study aimed to characterize nisin-resistant E. faecalis isolated from raw buffalo milk and investigate their fitness cost. FE-SEM, biofilm and cytochrome-c assay were used for characterization. Growth kinetics, HPLC, qPCR, and western-blotting were performed to confer their fitness cost. Results revealed that nisin-resistant E. faecalis were morphologically different from sensitive strain and internalize more glucose. However, no significant difference was observed in the growth pattern of the resistant strain compared to that of the sensitive strain. A non-phosphotransferase glucose permease (GlcU) was found to be associated with enhanced glucose uptake. Conversely, Mpt, a major phospho-transferase system responsible for glucose uptake, did not play any role, as confirmed by gene expression studies and western blot analysis of HPr protein. The phosphorylation of His-15 residue of HPr phosphoprotein was reduced, while that of the Ser-46 residue increased with progression in nisin-resistance, indicating that it may be involved in the regulation of pathogenicity. In conclusion, resistance imposes a significant fitness cost and GlcU plays a key role in maintaining the fitness cost in nisin-resistant variants.

scholarly journals Review Study of Antioxidants and the Cinnamon Oil Effects

2021 ◽  
Vol 2 (1) ◽  
pp. 1-9
Author(s):  
Esraa Mohammed Kadhim
Keyword(s):  
Ethanolic Extract ◽  
Food Preservation ◽  
Male Rats ◽  
Total Serum ◽  
High Cholesterol Diet ◽  
Cinnamon Oil ◽  
Cinnamon Extract ◽  
Beneficial Uses ◽  
Review Study

The aim of the study to estimate the antioxidant action and protecting effect of ethanolic cinnamon extract against CCl4 induced toxicity in male rats. To determine the effect of different concentrations of ethanolic cinnamon extract on male rats that fed a high cholesterol diet that induced hyperlipidemia. The experiment has been conducted in the present study., aimed to evaluate the hepatoprotective, role of Cinnamomum zeylanicum ethanolic extract in carbon tetrachloride (CCl4) induced hepatotoxic male rats, The cinnamon and its oil reported to have many beneficial uses in food preservation due to antioxidant of cinnamon. The Phenolic compounds extracted from cinnamon such as hydroxyl cinnamaldehyde and the hydroxycinnamic acid act as scavengers of peroxide radicals and avoid oxidative damage (Mathew and Abraham, 2006; Leela, 2008). Ranjbar et al, (2006) observed individuals consuming cinnamon tea showed increased total serum antioxidant status, increased thiols such as glutathione, NADPH, NADH, SOD, and decreased lipid peroxidation.

Role of the alternative sigma factor σBonStaphylococcus aureusresistance to stresses of relevance to food preservation

2009 ◽  
Vol 107 (1) ◽  
pp. 187-196 ◽  
Author(s):  
G. Cebrián ◽  
N. Sagarzazu ◽  
A. Aertsen ◽  
R. Pagán ◽  
S. Condón ◽  
...  
Keyword(s):  
Sigma Factor ◽  
Food Preservation ◽  
Alternative Sigma Factor

scholarly journals The potential of food preservation to reduce food waste

2016 ◽  
Vol 76 (1) ◽  
pp. 28-33 ◽  
Author(s):  
Wayne Martindale
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Universal Function ◽  
Food Preservation ◽  
Frozen Foods ◽  
Frozen Food ◽  
Household Food ◽  
Fresh Food ◽  
Consumer Movements

While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.

scholarly journals Quorum Sensing in the Context of Food Microbiology

2012 ◽  
Vol 78 (16) ◽  
pp. 5473-5482 ◽  
Author(s):  
Panagiotis N. Skandamis ◽  
George-John E. Nychas
Keyword(s):  
Food Safety ◽  
Quorum Sensing ◽  
Communication Systems ◽  
Cell Communication ◽  
Food Preservation ◽  
Food Microbiology ◽  
Limited Information ◽  
Food Spoilage ◽  
The Many

ABSTRACTFood spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of cell-to-cell communication in food spoilage and food safety should be more extensively elucidated. Such information would be helpful in designing approaches for manipulating these communication systems, thereby reducing or preventing, for instance, spoilage reactions or even controlling the expression of virulence factors. Due to the many reports in the literature on the fundamental features of QS, e.g., chemistry and definitions of QS compounds, in this minireview, we only allude to the types and chemistry of QS signaling moleculesper seand to the (bioassay-based) methods of their detection and quantification, avoiding extensive documentation. Conversely, we attempt to provide insights into (i) the role of QS in food spoilage, (ii) the factors that may quench the activity of QS in foods and review the potential QS inhibitors that might “mislead” the bacterial coordination of spoilage activities and thus may be used as biopreservatives, and (iii) the future experimental approaches that need to be undertaken in order to explore the “gray” or “black” areas of QS, increase our understanding of how QS affects microbial behavior in foods, and assist in finding answers as to how we can exploit QS for the benefit of food preservation and food safety.

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