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1. A holistic approach to authenticate organic sweet oranges (Citrus Sinensis L. cv Osbeck) using different techniques and data fusion

Author:
Cuevas, Francisco Julián; Pereira-Caro, Gema; Muñoz-Redondo, José Manuel; Ruiz-Moreno, María José; Montenegro, José Carlos; Moreno-Rojas, José Manuel
Source:
Food control 2019 v.104 pp. 63-73
ISSN:
0956-7135
Subject:
oranges,   etc   ; Citrus sinensis; algorithms; analytical methods; fruits; guidelines; models; organic foods; organic production; polyphenols; stable isotopes; Spain;     Show all 12 Subjects
Abstract:
... Spain is the second largest European producer of oranges and the fourth in the world. Moreover, in Andalusia, the land dedicated to organic farming of oranges has doubled in the last decade (2006–2016). The great challenge in the organic farming sector is to find a reliable analytical technique (or a set thereof) to verify that the method of production followed the organic production guidelines. A ...
DOI:
10.1016/j.foodcont.2019.04.012

2. An investigative study on differentiation of citrus fruit/fruit juices by UPLC-QToF MS and chemometrics

Author:
Jandrić, Z.; Cannavan, A.
Source:
Food control 2017 v.72 pp. 173-180
ISSN:
0956-7135
Subject:
orange juice; oranges,   etc   ; chemometrics; data collection; discriminant analysis; fraud; grapefruits; ionization; least squares; mandarins; mass spectrometry; models; principal component analysis; pummelos; rapid methods;     Show all 15 Subjects
Abstract:
... In the study presented, the potential of coupling chemometrics and mass spectrometry (UPLC-QToF MS) data for distinguishing the origin and variety of citrus fruit/fruit juices was investigated. Principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and soft independent modelling by class analogy (SIMCA) were employed. Clustering of citrus fruits (orange, grapefrui ...
DOI:
10.1016/j.foodcont.2015.12.031

3. Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils

Author:
Viuda-Martos, M.; Ruiz-Navajas, Y.; Fernández-López, J.; Pérez-Álvarez, J.
Source:
Food control 2008 v.19 no.12 pp. 1130-1138
ISSN:
0956-7135
Subject:
oranges,   etc   ; Penicillium chrysogenum; Citrus reticulata; interspecific variation; Aspergillus flavus; Penicillium verrucosum; Aspergillus niger; essential oils; mandarins; Citrus sinensis; microbial growth; Citrus paradisi; Citrus limon; grapefruits; lemons; antifungal properties;     Show all 16 Subjects
DOI:
10.1016/j.foodcont.2007.12.003

4. Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact

Author:
Velázquez-Nuñez, Maria José; Avila-Sosa, Raúl; Palou, Enrique; López-Malo, Aurelio
Source:
Food control 2013 v.31 no.1 pp. 1-4
ISSN:
0956-7135
Subject:
orange peels; oranges,   etc   ; Aspergillus flavus; Citrus sinensis; agar; air; alpha-pinene; antifungal properties; beta-pinene; citral; containers; direct contact; distillation; equations; essential oils; gas chromatography; mass spectrometry; microorganisms; minimum inhibitory concentration; vapors;     Show all 20 Subjects
Abstract:
... Vapor contact is an alternative when essential oils (EO's) and microorganisms are placed separately in some sealed environment. The aim of this study was to compare the antifungal efficacy of orange peel EO at selected concentrations, applied either by vapor exposure or direct addition on the growth of Aspergillus flavus. Orange peel EO was obtained from fresh oranges (Citrus sinensis var. Valenci ...
DOI:
10.1016/j.foodcont.2012.09.029

5. Application of experimental design and response surface methodology to optimize the procedure to obtain a bactericide and highly antioxidant aqueous extract from orange peels

Author:
González-Gómez, D.; Cardoso, V.; Bohoyo, D.; Ayuso, M.C.; Delgado-Adamez, J.
Source:
Food control 2014 v.35 no.1 pp. 252-259
ISSN:
0956-7135
Subject:
orange peels,   etc   ; Escherichia coli; Listeria innocua; anti-infective properties; antioxidant activity; antioxidants; apple juice; bacteria; bioactive compounds; experimental design; microbial load; minimally processed foods; plant extracts; polyphenols; preservatives; response surface methodology;     Show all 16 Subjects
Abstract:
... In recent years there is a growing demand for healthy and safe food, without added preservatives or synthetic antioxidants. In this regard, plant extracts have promising future due to their high contents of bioactive compounds, especially in phenolic and polyphenolic compounds that exhibit antimicrobial and antioxidant activities. For this reason, the plant extracts could form the basis of many ap ...
DOI:
10.1016/j.foodcont.2013.07.013

6. Application of ultraviolet-C light on oranges for the inactivation of postharvest wound pathogens

Author:
Gündüz, Gülten Tiryaki; Juneja, Vijay K.; Pazır, Fikret
Source:
Food control 2015 v.57 pp. 9-13
ISSN:
0956-7135
Subject:
oranges,   etc   ; Citrus sinensis; Penicillium digitatum; Penicillium italicum; food irradiation; fungal spores; inoculation methods; pathogens; postharvest diseases; postharvest treatment; ultraviolet radiation;     Show all 11 Subjects
Abstract:
... Germicidal effects of ultraviolet-C (UV-C) light on the postharvest wound pathogens of citrus fruits namely Penicillium digitatum and Penicillium italicum were investigated. P. digitatum and P. italicum spores were inoculated (4.00–4.50 log cfu/orange) onto Washington navel oranges (Citrus sinensis L. Osbeck cv Washington navel) by using wound and spot inoculation methods and subjected to eight di ...
Handle:
10113/61036
DOI:
10.1016/j.foodcont.2015.04.003

7. Assessment of premium organic orange juices authenticity using HPLC-HR-MS and HS-SPME-GC-MS combining data fusion and chemometrics

Author:
Cuevas, Francisco Julián; Pereira-Caro, Gema; Moreno-Rojas, José Manuel; Muñoz-Redondo, José Manuel; Ruiz-Moreno, María José
Source:
Food control 2017 v.82 pp. 203-211
ISSN:
0956-7135
Subject:
orange juice,   etc   ; aldehydes; chemometrics; discriminant analysis; esters; fatty acids; flavonoids; gas chromatography-mass spectrometry; headspace analysis; least squares; metabolomics; models; organic foods; principal component analysis; solid phase microextraction; volatile compounds;     Show all 16 Subjects
Abstract:
... This study aims to develop a robust chemometric approach to make it possible to authenticate European premium organic orange juices. The metabolomic fingerprinting and the volatile profile of commercial orange juices were analyzed by HPLC-HR-MS and HS-SPME-GC-MS. These data were used for authentication (classification of orange juices) purposes, using principal component analysis, hierarchical clu ...
DOI:
10.1016/j.foodcont.2017.06.031

8. A survey on the sanitary condition of commercial foods of plant origin sold in Brazil

Author:
Nunes, Bruno N.; Cruz, Adriano G.; Faria, Jose A.F.; Sant' Ana, Anderson S.; Silva, Ramon; Moura, Mirian R.L.
Source:
Food control 2010 v.21 no.1 pp. 50-54
ISSN:
0956-7135
Subject:
orange juice,   etc   ; good manufacturing practices; packaging materials; street foods; food handling; food storage; HACCP; food packaging; coconuts; sugarcane juice; plant-based foods; food sanitation; hygiene; Brazil;     Show all 14 Subjects
DOI:
10.1016/j.foodcont.2009.03.016

9. Bactericidal efficacy of peracetic acid in combination with hydrogen peroxide against pathogenic and non pathogenic strains of Staphylococcus spp., Listeria spp. and Escherichia coli

Author:
Brinez, W.J.; Roig-Sagues, A.X.; Hernandez Herrero, M.M.; Lopez-Pedemonte, T.; Guamis, B.
Source:
Food control 2006 v.17 no.7 pp. 516-521
ISSN:
0956-7135
Subject:
orange juice,   etc   ; Listeria; viability; bacterial contamination; Staphylococcus; Escherichia coli; avirulent strains; hydrogen peroxide; skim milk; food contamination; chocolate milk; plate count; peracetic acid; liquified foods; food pathogens; eggs; food preservatives; antibacterial properties;     Show all 18 Subjects
DOI:
10.1016/j.foodcont.2005.02.014

10. Can analytical chemists do molecular biology? A survey of the up-skilling of the UK official food control system in DNA food authenticity techniques

Author:
Woolfe, Mark; Gurung, Tanya; Walker, Michael J.
Source:
Food control 2013 v.33 no.2 pp. 385-392
ISSN:
0956-7135
Subject:
orange juice,   etc   ; DNA; adulterated products; bushmeat; carbon; cattle; chemists; durum wheat; fish; food safety; fraud; genetically modified organisms; ingredients; innovation adoption; isotopes; mandarin juice; molecular biology; nuclear magnetic resonance spectroscopy; pasta; polymerase chain reaction; product authenticity; quantitative analysis; rice; species identification; surveys; swine; vegetarian diet; wild boars; United Kingdom;     Show all 29 Subjects
Abstract:
... That food accurately matches its description or labelling (food authenticity) is increasingly important to consumers and the agrifood sector. Its converse – mislabelling or misdescription or food fraud (when carried out for financial gain), is detrimental to both. A range of activities is used by enforcement authorities to establish authenticity and detect fraud including sampling and analysis. Th ...
DOI:
10.1016/j.foodcont.2013.03.015

11. Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

Author:
Espina, Laura; Somolinos, María; Lorán, Susana; Conchello, Pilar; García, Diego; Pagán, Rafael
Source:
Food control 2011 v.22 no.6 pp. 896-902
ISSN:
0956-7135
Subject:
oranges,   etc   ; Citrus reticulata; Citrus sinensis; agar; antibiotics; antimicrobial properties; cell cycle; chemical composition; food preservation; gas chromatography; heat; heat treatment; lemon oil; lemons; mandarins; mass spectrometry; microorganisms; synergism; volatile compounds; Spain;     Show all 20 Subjects
Abstract:
... The present investigation reports on the chemical composition of three commercial citrus fruit essential oils (orange [Citrus sinensis], lemon [Citrus lemon] and Mandarin [Citrus reticulata]) from Spain, and examines their antimicrobial activity against spoiling and pathogenic microorganisms, as well as possible synergistic lethal effects in combination with mild heat. Gas chromatography-mass spec ...
DOI:
10.1016/j.foodcont.2010.11.021

12. Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

Author:
Cortés, C.; Esteve, M.J.; Frígola, A.
Source:
Food control 2008 v.19 no.2 pp. 151-158
ISSN:
0956-7135
Subject:
orange juice; oranges,   etc   ; electric field; food processing quality; shelf life; Maillard reaction; juice quality; minimally processed foods; food preservation; food storage; pulsed electric fields; storage temperature; color; nonthermal processing; cold storage; hydroxymethylfurfural;     Show all 16 Subjects
DOI:
10.1016/j.foodcont.2007.03.001

13. Combinations of selected physical and chemical hurdles to inactivate Escherichia coli O157:H7 in apple and orange juices

Author:
Gabriel, Alonzo A.
Source:
Food control 2015 v.50 pp. 722-728
ISSN:
0956-7135
Subject:
orange juice,   etc   ; Escherichia coli O157; acid tolerance; additives; apple juice; apples; beta-pinene; heat; pasteurization; potassium sorbate; sodium benzoate; ultraviolet radiation;     Show all 12 Subjects
Abstract:
... This study evaluated the individual and combined efficacies of physical processing techniques such as heating, Dynashock multi-frequency ultrasound waves, ultraviolet-C (UV-C), and additives such as sodium benzoate, potassium sorbate, α- and β-Pinene for pasteurization of orange and apple juices against acid-adapted Escherichia coli O157:H7. In heated apple juice, log-linear inactivation of the te ...
DOI:
10.1016/j.foodcont.2014.10.017

14. Comparative study of pyrethroids residue in fruit peels and fleshes using polystyrene-coated magnetic nanoparticles based clean-up techniques

Author:
Yu, Xi; Li, Yaxian; Ng, Melanie; Yang, Hongshun; Wang, Shifei
Source:
Food control 2018 v.85 pp. 300-307
ISSN:
0956-7135
Subject:
oranges,   etc   ; Fourier transform infrared spectroscopy; X-ray diffraction; apples; atomic force microscopy; crystal structure; detection limit; fruit peels; fruits; grapes; high performance liquid chromatography; lemons; local government; magnetism; maximum residue limits; moieties; nanoparticles; nectarines; pears; permethrin; pesticide residues; polystyrenes; pyrethrins; rapid methods; solid phase extraction; statistical analysis; supermarkets; Singapore;     Show all 28 Subjects
Abstract:
... An efficient and rapid method for quantifying pyrethroids pesticide residue in fruits samples was developed in the present study. The application of lab prepared polystyrene magnetic nanoparticles based magnetic solid phase extraction technique combined with liquid-solid extraction helped clean-up the sample and preconcentrate the targeted analytes prior to HPLC quantification. The lab prepared na ...
DOI:
10.1016/j.foodcont.2017.10.016

15. Detection of microbial contamination in fruit juices using non-invasive ultrasound

Author:
Elvira, Luis; Durán, Carmen M.; Urréjola, José; Montero de Espinosa, Francisco R.
Source:
Food control 2014 v.40 pp. 145-150
ISSN:
0956-7135
Subject:
orange juice,   etc   ; Aspergillus niger; Saccharomyces cerevisiae; apple juice; bacteria; food contamination; measuring devices; microbial contamination; microbial detection; microbial growth; microbiological quality; peaches; quality control; ultrasonic treatment; ultrasonics; viability; wastes; yeasts;     Show all 18 Subjects
Abstract:
... The aim of this work is to analyze the viability of using non-invasive ultrasonic methods to detect microbiological contamination in industrial fruit juices. Microbial growth in UHT fruit juices was monitored by an ultrasonic measuring system based on pulse transmission. The wave time of flight across different media was registered continuously during incubation. Three types of juices were used as ...
DOI:
10.1016/j.foodcont.2013.11.033

16. Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces

Author:
Lin, Chia-Min; Sheu, Shane-Rong; Hsu, Shu-Chen; Tsai, Yung-Hsiang
Source:
Food control 2010 v.21 no.12 pp. 1710-1715
ISSN:
0956-7135
Subject:
orange peels; oranges,   etc   ; Staphylococcus aureus; Escherichia coli; cutting boards; fruits; emulsifying; Salmonella Typhimurium; essential oils; plastics; Vibrio parahaemolyticus; stainless steel; gas chromatography; food contact surfaces; antibacterial properties;     Show all 15 Subjects
Abstract:
... Essential oil was extracted from peels of sweet orange fruits by supercritical technique and the resulting compounds were analyzed by gas chromatography. After emulsifying with tween-20 in sterile water, the antibacterial efficacy against Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, which were inoculated on the surfaces of samples of stainless steel ...
DOI:
10.1016/j.foodcont.2010.06.008

17. Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures

Author:
Syed, Qamar-Abbas; Reineke, Kai; Saldo, Jordi; Buffa, Martin; Guamis, Buenaventura; Knorr, Dietrich
Source:
Food control 2012 v.25 no.1 pp. 361-367
ISSN:
0956-7135
Subject:
orange juice,   etc   ; Bacillus subtilis; bacterial spores; high pressure treatment; refrigeration; skim milk; temperature;     Show all 7 Subjects
Abstract:
... We investigated the effect of changing compression and decompression rates of High Hydrostatic Pressure (HHP) treatments on inactivation of spores. Bacillus subtilis (PS832) spores were inoculated in Tris buffer, skimmed milk and orange juice. The samples were subjected to HHP treatments of 600 MPa for 3 min at 60 °C and 70 °C. Microbiological analyses were carried out at 0, 1, 7 and 15 days ...
DOI:
10.1016/j.foodcont.2011.10.061

18. Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice

Author:
Emamifar, Aryou; Kadivar, Mahdi; Shahedi, Mohammad; Soleimanian-Zad, Sabihe
Source:
Food control 2011 v.22 no.3-4 pp. 408-413
ISSN:
0956-7135
Subject:
orange juice,   etc   ; Lactobacillus plantarum; antimicrobial properties; extruders; melting; microbial growth; mixing; nanocomposites; nanoparticles; packaging; sterilizing;     Show all 11 Subjects
Abstract:
... Nanocomposite LDPE films containing Ag and ZnO nanoparticles were prepared by melt mixing in a twin-screw extruder. Orange juice was sterilized and was inoculated with 8.5 log cfu/mL of lactobacillus plantarum. Packages prepared from nanocomposite films were then filled with this orange juice and then stored at 4°C. Microbial stability of the juice was evaluated after 7, 28, 56, 84, and 112 days o ...
DOI:
10.1016/j.foodcont.2010.09.011

19. Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

Author:
Viuda-Martos, M.; Ruiz-Navajas, Y.; Fernández-López, J.; Pérez-Álvarez, J.A.
Source:
Food control 2010 v.21 no.4 pp. 436-443
ISSN:
0956-7135
Subject:
oranges,   etc   ; bologna; food preservation; natural additives; dietary fiber; plant extracts; oregano; essential oils; food packaging; modified atmosphere packaging; vacuum packaging; air; aerobic conditions; food storage; storage temperature; storage time; shelf life; food spoilage; food pathogens; bacterial contamination; lactic acid bacteria; sensory evaluation; physicochemical properties; reversed-phase high performance liquid chromatography;     Show all 24 Subjects
DOI:
10.1016/j.foodcont.2009.07.004

20. Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: An emerging diagnostic tool

Author:
Gobbi, E.; Falasconi, M.; Concina, I.; Mantero, G.; Bianchi, F.; Mattarozzi, M.; Musci, M.; Sberveglieri, G.
Source:
Food control 2010 v.21 no.10 pp. 1374-1382
ISSN:
0956-7135
Subject:
orange juice,   etc   ; food spoilage; volatile compounds; bacterial contamination; food analysis; quantitative analysis; detection; food contamination; microbiological quality; food pathogens; food composition; electronic nose; Alicyclobacillus;     Show all 13 Subjects
DOI:
10.1016/j.foodcont.2010.04.011