https://ciptaindomedica.files.wordpress.com/2011/01/antimicrobial-herb-and-spice-compounds-in-food.pdf

Antimicrobial herb and spice compounds in food.

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12143

Starch retrogradation: a comprehensive review

Metallic-based micro and nano-structured materials are incorporated into food contact polymers to enhance mechanical and barrier properties, and to prevent the photodegradation of plastics. Additionally heavy metals are effective antimicrobials in the form of salts, oxides, and colloids, complexes such as silver zeolites, or as elemental nanoparticles. They are incorporated for food preservation purposes and to decontaminate surfaces in industrial environments. Other relevant properties in active food packaging, such as the capability for ethylene oxidation or oxygen scavenging, can be used to extend food shelf-life. Silver based nano-engineered materials are currently the most commonly used in commodities due to their antimicrobial capacity. Copper, zinc and titanium nanostructures are also showing promise in food safety and technology. The antimicrobial properties of zinc oxide at the nanoscale will provide affordable and safe innovative strategies. Copper has been shown to be an efficient sensor for humidity, and titanium oxide has resistance to abrasion and UV-blocking performance. The migration of cations from the polymer matrices is the key point to determine their antimicrobial effectiveness; however, this cation migration may affect legal status of the polymer as a food-contact material.

Metallic-based micro and nanocomposites in food contact materials and active food packaging

Copper, An Ancient Remedy Returning to Fight Microbial, Fungal and Viral Infections

Nanotechnology has revolutionized almost all the fields of science and technology, particularly the food packaging industry Accordingly, some nanoparticles can be used in food contact materials to preserve food products for longer periods To date, many inorganic and metal nanoparticles have been implemented to synthesize active food packaging materials and to extend the shelf-life of foods Packaging with nanocomposites containing these nanoparticles offers advantages, such as reduction in the usage of preservatives and higher rate of reactions to inhibit the microbial growth Nevertheless, the safety issues of employing the metal and inorganic nanoparticles in food packaging are still a major concern and more studies along with clinical trials need to be carried out prior to the mass production of these promising food containers In this review, we have evaluated recent studies plus the applications of inorganic and metal nanoparticles mostly in food packaging applications along with their antimicrobial properties and reaction mechanisms Many examples have been provided with the aim of opening new horizons for researchers to implement inorganic and metal nanoparticles in active food packaging field

Inorganic and metal nanoparticles and their antimicrobial activity in food packaging applications

CRISPR/Cas9 is a valuable tool for both basic and applied research that has been widely applied to different plant species. Nonetheless, a systematical assessment of the efficiency of this method is not available for the allotetraploid Brassica napus—an important oilseed crop. In this study, we examined the mutation efficiency of the CRISPR/Cas9 method for 12 genes and also determined the pattern, specificity and heritability of these gene modifications in B. napus. The average mutation frequency for a single-gene targeted sgRNA in the T0 generation is 65.3%. For paralogous genes located in conserved regions that were targeted by sgRNAs, we observed mutation frequencies that ranged from 27.6% to 96.6%. Homozygotes were readily found in T0 plants. A total of 48.2% of the gene mutations, including homozygotes, bi-alleles, and heterozygotes were stably inherited as classic Mendelian alleles in the next generation (T1) without any new mutations or reversions. Moreover, no mutation was found in the putative off-target sites among the examined T0 plants. Collectively, our results demonstrate that CRISPR/Cas9 is an efficient tool for creating targeted genome modifications at multiple loci that are stable and inheritable in B. napus. These findings open many doors for biotechnological applications in oilseed crops.

/pdf/crispr-cas9-mediated-genome-editing-efficiently-creates-3hake21ysj.pdf

Hong Yang

Papers

CRISPR/Cas9-mediated genome editing efficiently creates specific mutations at multiple loci using one sgRNA in Brassica napus.

Effect of pH on the gel properties and secondary structure of fish myosin

Isolation and characterization of microcrystalline cellulose from pomelo peel.

Purification, characterization and antioxidant activity of polysaccharides from Flammulina velutipes residue

Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli O157:H7 in laboratory medium and carrot juice.