Essential oils as natural antimicrobials applied in meat and meat products�a review

Jiali Ji, Shiv Shankar, Fiona Royon, Stéphane Salmieri & Monique Lacroix

doi : 10.1080/10408398.2021.1957766

Critical Reviews in Food Science and Nutrition, Volume 63, Issue 8 (2023)

Meat and meat products are highly susceptible to the growth of micro-organism and foodborne pathogens that leads to severe economic loss and health hazards. High consumption and a considerable waste of meat and meat products result in the demand for safe and efficient preservation methods.

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Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition

Sara E. Yeager, Mackenzie E. Batali, Jean-Xavier Guinard & William D. Ristenpart

doi : 10.1080/10408398.2021.1957767

Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends.

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Role of prebiotics in enhancing the function of next-generation probiotics in gut microbiota

Yiqiu Fei, Zuobing Chen, Shengyi Han, Shuobo Zhang, Tianfang Zhang, Yanmeng Lu, Bj?rn Berglund, Hang Xiao, Lanjuan Li & Mingfei Yao

doi : 10.1080/10408398.2021.1958744

With the development of high-throughput DNA sequencing and molecular analysis technologies, next-generation probiotics (NGPs) are increasingly gaining attention as live bacterial therapeutics for treatment of diseases.

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Recent advances in Surface Plasmon Resonance (SPR) biosensors for food analysis: a review

Nevetha Ravindran, Sandhya Kumar, Yashini M, Rajeshwari S, Mamathi C A, Nirmal Thirunavookarasu S & Sunil C K

doi : 10.1080/10408398.2021.1958745

Food safety is the prime area of concern that builds trust. With the prevailing advancements, it has become facile to ensure safety in almost all aspects. Technology has grown from tedious lab techniques to modern chromatographic techniques and immunoassays, progressed with more precise and rapid sensing through the advent of Biosensors.

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Halophytes as source of bioactive phenolic compounds and their potential applications

Maria Lopes, Ana Sanches-Silva, Maria Castilho, Carlos Cavaleiro & Fernando Ramos

doi : 10.1080/10408398.2021.1959295

Halophytes are salt-tolerant plants that inhabit environments in which they are exposed to extreme stress, wherefore they exhibit conserved and divergent metabolic responses different from those of conventional plants.

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Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation

Qingying Luo, Alomgir Hossen, Dur E Sameen, Saeed Ahmed, Jianwu Dai, Suqing Li, Wen Qin & Yaowen Liu

doi : 10.1080/10408398.2021.1959296

Over a few decades, anthocyanin (ACN)-based colorimetric indicators in intelligent packaging systems have been widely used to monitor the freshness or spoilage of perishable food products. Most of the perishable food products are highly susceptible to enzymatic/microbial spoilage and produce several volatile or nonvolatile organic acid and nitrogenous compounds.

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Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking

Si-Yu Li, Chang-Qing Duan & Zhen-Hai Han

doi : 10.1080/10408398.2021.1960476

Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma.

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Recent advances in portable devices for fruit firmness assessment

Dachen Wang, Chengqiao Ding, Zhe Feng, Shuyu Ji & Di Cui

doi : 10.1080/10408398.2021.1960477

Fruit firmness is of vital importance in various links of the fruit supply chain, such as determining harvest time, choosing packaging and transportation methods, regulating storage conditions and predicting shelf life.

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