Introduction to Electromagnetic Compatibility

Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them.

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Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods.

Ultrasound and meat quality: A review.

A review on anti-cancer properties of Quercetin in breast cancer.

Wearing face masks has been widely recommended to contain respiratory virus diseases, yet the improper use of masks poses a threat of jeopardizing the protection effect. We here identified the bacteria viability on common face masks and found that the majority of bacteria (90%) remain alive after 8 h. Using laser-induced graphene (LIG), the inhibition rate improves to ∼81%. Combined with the photothermal effect, 99.998% bacterial killing efficiency could be attained within 10 min. For aerosolized bacteria, LIG also showed superior antibacterial capacity. The LIG can be converted from a diversity of carbon precursors including biomaterials, which eases the supply stress and environmental pressure amid an outbreak. In addition, self-reporting of mask conditions is feasible using the moisture-induced electricity from gradient graphene. Our results improve the safe use of masks and benefit the environment.

Self-Reporting and Photothermally Enhanced Rapid Bacterial Killing on a Laser-Induced Graphene Mask.

Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega-scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf-life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti-mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12481

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Effects of microwave combined with conduction heating on surimi quality and morphology

Background Starch is a vital component of the human diet and is widely used in food manufacturing. Its complex and subtle structure influences its physicochemical properties, thus affecting its application. Microwave heating has experienced increased popularity in the food industry for many diverse uses. Dielectric properties are crucial parameters reflecting the response of food to microwave treatment. Recent studies have often neglected the importance of dielectric properties when investigating the structural changes of starch in a microwave field. Scope and approach This review summarizes the dielectric and microwave absorption properties of starches and starch systems (with water and/or ions). The various possible structural changes of starch under a microwave field are also analyzed, from the macroscopic to the microscopic level (morphology, lamellar structure, crystalline structure and molecular structure), in an attempt to elucidate the essential features of the response of starch to microwave heating in terms of the dielectric properties. Key findings and conclusions Microwaves can directly or indirectly induce a series of changes in the morphology and internal structures of starch granules, closely related to the dielectric properties of the system and microwave input energy. The future research trend will be to regulate and manipulate the structural changes of microwave-treated starch systems from the perspective of changing their dielectric properties and to obtain microwave-treated starch-based food with desirable properties.

Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

To improve the molding quality of 3D printed surimi products under the disturbance of self-gravity and post-processing, the synergistic effect of a microwave 3D print (MW3DP) and transglutaminase (TGase) on the self-gelation process of surimi from fluid to solid gel state during 3D printing is investigated. Simulation and 3D printing results show that microwave power affected the extrudability by changing the temperature distribution of surimi in the nozzle. Rheological properties of the squeezed-out surimi were monitored while the gel properties, microstructure and self-gelation mechanism of products after printing were analyzed. Surimi exhibited shear-thinning behavior when microwave power was less than 60 W/g. After printing, the solid gels with better shape fidelity and large protein aggregates appeared at 40 and 50 W/g when TGase was added. Results indicate that hydrogen bonds and ɛ-(γ-Glu)-Lys are main forces to maintain molding quality, and TGase is activated by microwaves to promote the self-gelation process. Industrial relevance 3D food printing, as an emerging technology in food industry, has great potential in meeting the individual needs of consumers for shapes and nutrition. One of the challenges that restricts the large-scale industrialization and commercialization of 3D food printing is that deformation will occur during printing and subsequent processing because most food materials are still flowing after printing. This study provided a synergistic method of MW3DP with a focused heating mode and TGase, realizing self-gelation of surimi during printing. A solid product with high resistance to deformation was obtained in this condition. Valuable guidance is provided to obtain heat-induced solid products with better shape fidelity. In addition, a more complex hollow shape can be printed to improve the personalization of food manufacturing, thus promoting further applications of 3D printing in food industry.

Bowen Yan

Papers

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Effects of microwave combined with conduction heating on surimi quality and morphology

Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing