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Sustainable Food Technology for Microbial Safety
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Sustainable Food Technology for Microbial Safety

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 6008

Special Issue Editors

Prof. Dr. Qingli Dong

E-Mail Website
Guest Editor
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Interests: risk assessment; predictive microbiology; risk modelling; software development; foodborne pathogen; food bacterial safety; risk control
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Wenjian Yang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Interests: comprehensive utilization of food raw materials
Dr. Chunjiang Zhang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: green food processing technology
Dr. Yue Ma

E-Mail Website
Guest Editor
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Interests: functional food contact materials

Special Issue Information

Dear Colleagues,

With the rapid development of modern food technologies, a sustainability food system (SFS) has been designed for ensuring the production of nutritious and safe foods along the whole food chain. Food processing technologies could affect the SFS transformation significantly. Meanwhile, microbial food safety is another important issue in SFSs from farm to fork. Many foodborne pathogens, including Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Bacillus cereus, etc., pose a considerable risk to human health.

The goal of this Special Issue is to compile a selection of papers presenting original and innovative contributions to sustainable food technologies for improving microbial food safety, especially novel and green food technologies during the food chain, including food material at plant fields or animal farms, detecting or monitoring technologies at food industries or retails, sustainable food contact materials, and, finally, food storage and cooking at consumers’ kitchens. At least one microbial factor should be related to the above sustainable food technologies. Papers selected for this Special Issue will be subject to a rigorous peer-review process with the aim of a rapid and wide dissemination of research results, developments, and applications.

Prof. Dr. Qingli Dong
Prof. Dr. Wenjian Yang
Dr. Chunjiang Zhang
Dr. Yue Ma
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food technology
  • food pathogens
  • sustainability food system

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Published Papers (2 papers)

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Research

12 pages, 4124 KiB  
Article
COS Attenuates AFB1-Induced Liver Injury in Medaka through Inhibition of Histopathological Damage and Oxidative Stress
by Huijun Shi, Lin Chen, Zhaohuan Zhang, Yong Zhao and Jie Ou
Sustainability 2023, 15(6), 5418; https://doi.org/10.3390/su15065418 - 18 Mar 2023
Viewed by 1892
Abstract
Aflatoxin B1 (AFB1) –induced liver damage may be treated with chitosan oligosaccharide (COS), a small-molecular–weight oligosaccharide with excellent bioactivity and antioxidant potential. Hepatotoxicity induced by AFB1 single acute exposure (ASAE) has been theoretically established but the mechanism of toxicity in [...] Read more.
Aflatoxin B1 (AFB1) –induced liver damage may be treated with chitosan oligosaccharide (COS), a small-molecular–weight oligosaccharide with excellent bioactivity and antioxidant potential. Hepatotoxicity induced by AFB1 single acute exposure (ASAE) has been theoretically established but the mechanism of toxicity in aquatic models has been less studied. In this paper, a model of liver injury in Japanese medaka (Oryzias latipes) after ASAE for 72 h and a model of liver injury healing after ASAE following a COS intervention for 72 h were developed. The different effects of ASAE and COS interventions for ASAE were analyzed at the phenotypic and genetic levels. The results showed that AFB1 reduced body weight and hepatopancreatic somatic indices (HSI) in medaka. Moreover, AFB1–induced histopathological damage and oxidative stress injury were concentration–dependent but the symptoms of damage were attenuated to some extent by the addition of the intervention drug COS, and the intervention effect of high concentrations of COS was almost identical to silymarin (SIL). Using the RNA–Seq technique, COS reduces the number of differentially expressed genes (DEGs) brought about by AFB1. Among the genes associated with tumors, hepatocellular carcinoma and hepatitis aurka, thbs1, serpine1, fabp7, and dusp5 were also validated by Q-PCR with corresponding trends. In conclusion, AFB1 can cause liver injury in medaka and COS has a therapeutic effect, and these impacted genes have the potential to become therapeutic targets for COS intervention in AFB1–induced liver disease. Full article
(This article belongs to the Special Issue Sustainable Food Technology for Microbial Safety)
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13 pages, 3377 KiB  
Article
Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety
by Jahangir Khan, Shazia Khurshid, Abid Sarwar, Tariq Aziz, Muhammad Naveed, Urooj Ali, Syeda Izma Makhdoom, Abad Ali Nadeem, Ayaz Ali Khan, Manal Y. Sameeh, Amnah A. Alharbi, Faten Zubair Filimban, Alexandru Vasile Rusu, Gülden Göksen and Monica Trif
Sustainability 2022, 14(21), 14255; https://doi.org/10.3390/su142114255 - 1 Nov 2022
Cited by 18 | Viewed by 3575
Abstract
The foremost wastage of bakery products which mainly disturbs the food supply chain, especially in remote areas, is fungal growth. Good quality bread, especially with good height and volume, is the demand of every customer. Here, we aimed to develop a unique antimicrobial [...] Read more.
The foremost wastage of bakery products which mainly disturbs the food supply chain, especially in remote areas, is fungal growth. Good quality bread, especially with good height and volume, is the demand of every customer. Here, we aimed to develop a unique antimicrobial approach for the enhancement of the quality aspects and longevity of bread, using the synthesis of hydrogen peroxide in bread, the glucose oxidase (GOx) bioactivity, and oxidation of thiol protein bonds, which greatly enhance dough rheology, volume, and height by providing structural stability to the bread. An Aspergillus niger-purified enzyme was immobilized on zinc oxide nanoparticles (ZnONPs) and afterwards immersed in a buffered solution to create a mixture of GOx/ZnONPs. Analyses conducted after localization revealed that the immobilized enzyme was more active than the mobilized enzyme. GOx/ZnONPs were employed in the mixing process of bread production. The treated and control groups were evaluated for dough rheology and quality metrics including bread height and volume and storage at ambient temperature and conditions to determine shelf life by demonstrating fungal growth. In addition, antimicrobial activity was evaluated by measuring the microbiological load in terms of colony-forming units. Contrary to the control, the use of GOx/ZnONPs significantly improved bread quality, particularly bread height by 34.4%, crumb color, and volume by 30%. The shelf life of bread treated with GOx/ZnONPs was greatly extended, and the microbiological load, including yeast and mold, and total bacterial count were much lower in the GOx/ZnONPs treatment group than in the control group. Full article
(This article belongs to the Special Issue Sustainable Food Technology for Microbial Safety)
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