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1. Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe

Author:
Senni J. Bunga; Mirja Kaizer Ahmmed; Blair Lawley; Alan Carne; Alaa El-Din Ahmed Bekhit
Source:
Food chemistry 2023 v.398 pp. 133880
ISSN:
0308-8146
Subject:
water activity,   etc   ; Oncorhynchus tshawytscha; astaxanthin; cholesterol; fermentation; food chemistry; lutein; nutritive value; pH; phospholipids; salmon;     Show all 11 Subjects
Abstract:
... A jeotgal-like product was processed from Chinook salmon (Oncorrhynchus tshawytscha) roe. Physicochemical, biochemical, and microbiological compositions were studied during 30 days of fermentation. Fermentation decreased water activity (aw) and pH value. Total bacterial and LAB counts (log CFU/g) increased up to 12 days of processing and then no further changes occurred. Saturated fatty acids (SFA ...
DOI:
10.1016/j.foodchem.2022.133880

2. Effect of cooking processes on tilapia aroma and potential umami perception

Author:
Danni Zhang; Charfedinne Ayed; Ian D. Fisk; Yuan Liu
Source:
Food science and human wellness 2023 v.12 no.1 pp. 35-44
ISSN:
2213-4530
Subject:
water activity,   etc   ; Maillard reaction; color; freshwater fish; humans; odor compounds; odors; principal component analysis; umami; water content;     Show all 10 Subjects
Abstract:
... Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-heating, boiling and steaming). Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component an ...
DOI:
10.1016/j.fshw.2022.07.016

3. The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate

Author:
Sicheng Sun; Yucen Xie; Ren Yang; Mei-Jun Zhu; Shyam Sablani; Juming Tang
Source:
Food control 2023 v.143 pp. 109292
ISSN:
0956-7135
Subject:
water activity,   etc   ; Salmonella Enteritidis; ambient temperature; food safety; heat tolerance; industry; milk; milk chocolate; risk; water content;     Show all 10 Subjects
Abstract:
... Salmonella contamination of chocolate-derived products has caused several outbreaks and recalls in recent years. Earlier research found that reducing moisture content or water activity of low-moisture foods sharply enhances the resistance of Salmonella during thermal treatments. However, there is a lack of data that correlates the relationship between temperature, water activity (aw), and thermal ...
DOI:
10.1016/j.foodcont.2022.109292

4. Storage of wafer cookies: Assessment by destructive techniques, and non-destructive spectral detection methods

Author:
Chiara Cevoli; Andrea Evangelisti; Paolo Gradari; Angelo Fabbri
Source:
Journal of food engineering 2023 v.336 pp. 111209
ISSN:
0260-8774
Subject:
water activity,   etc   ; absorption; air; chocolate; color; cookies; cream; hardness; image analysis; near-infrared spectroscopy; shelf life; storage time; water content;     Show all 13 Subjects
Abstract:
... Wafer cookies combine two or more layers of wafer sheets with intermediate layers of cream filling and later coating with chocolate. During storage, wafer cookie quality, especially in terms of mechanical properties, is mainly affected by moisture migration from the cream or chocolate and moisture absorption from air. This study aimed to assess the storage of wafer cookies by destructive (water ac ...
DOI:
10.1016/j.jfoodeng.2022.111209

5. Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal

Author:
Marek Kowalczyk; Piotr Domaradzki; Małgorzata Materska; Mariusz Florek; Agnieszka Kaliniak-Dziura; Piotr Skałecki; Paweł Żółkiewski; Tomasz Grenda; Marzena Pabich
Source:
Food chemistry 2023 v.399 pp. 133978
ISSN:
0308-8146
Subject:
water activity,   etc   ; alpha-tocopherol; cold storage; color; consumer acceptance; food chemistry; leaf extracts; lipid peroxidation; pH; raw meat; sensory evaluation; storage time; texture; veal;     Show all 14 Subjects
Abstract:
... The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, texture, colour, d ...
DOI:
10.1016/j.foodchem.2022.133978

6. Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips

Author:
Tessa Tuytschaever; Liesbeth Jacxsens; Elien De Boeck; Mieke Uyttendaele
Source:
Food control 2023 v.143 pp. 109313
ISSN:
0956-7135
Subject:
water activity,   etc   ; Bacillus cereus; Clostridia; Escherichia coli; Listeria monocytogenes; citric acid; detection limit; food groups; food safety; headspace analysis; hygiene; ingredients; lactic acid; microbiological quality; pH; plate count; potassium sorbate; ready-to-eat foods; refrigeration; retail marketing; shelf life; sulfites; surveys; vegetarian diet; yeasts; Belgium;     Show all 26 Subjects
Abstract:
... A range of spreads and dips as novel vegetarian ready-to-eat foods are being introduced on the (European) retail market to response to an increasing number of vegetarian’/flexitarian’ consumers and the shift towards plant-based foods consumption. This innovative food group was explored by a product survey (n = 369) in Belgium. The spreads and dips were classified on the presence of main ingredient ...
DOI:
10.1016/j.foodcont.2022.109313

7. Liquid–Polymer Contact Electrification: Modeling the Dependence of Surface Charges and ξ-Potential on pH and Added-Salt Concentration

Author:
Mariana D. Sosa; Norma B. D’Accorso; M. Luz Martínez Ricci; R. Martín Negri
Source:
Langmuir 2022 v.38 no.29 pp. 8817-8828
ISSN:
1520-5827
Subject:
water activity,   etc   ; hydrophobicity; ionic strength; mathematical models; pH; polymers;     Show all 6 Subjects
Abstract:
... Here, a mathematical model is presented, which accounts for the dependence of the surface electrical charge density (σ) on pH and the concentration of added salts (Cₛ), generated when a water drop rolls or slides on the surface of a hydrophobic polymer, a process known as liquid–polymer contact electrification (LPCE). The same model was successfully applied to fit the isotherms of ξ-potential as a ...
DOI:
10.1021/acs.langmuir.2c00813

8. Abiotic factors affect growth and aflatoxin B₁ production by Aspergillus flavus strains on chilli powder and red chillies

Author:
D. Al-Jaza; A. Medina; N. Magan
Source:
World mycotoxin journal 2022 v.15 no.3 pp. 251-260
ISSN:
1875-0796
Subject:
water activity,   etc   ; Aspergillus flavus; conidia; fungi; inoculum; risk; temperature;     Show all 7 Subjects
Abstract:
... Chillies and chilli-based products are important spices on a global basis. The production, processing, transport and storage phases of chillies are prone to infection by Aspergillus Section Flavi and contamination with aflatoxins (AFs), especially aflatoxin B₁ (AFB₁) for which legislative limits exist in many countries. We have examined the effect of the interacting abiotic factors of water availa ...
DOI:
10.3920/WMJ2021.2715

9. Highly Concentrated Salt Electrolyte for a Highly Stable Aqueous Dual-Ion Zinc Battery

Author:
Adriana Clarisza; Hailemariam Kassa Bezabh; Shi-Kai Jiang; Chen-Jui Huang; Bizualem Wakuma Olbasa; She-Huang Wu; Wei-Nien Su; Bing Joe Hwang
Source:
ACS applied materials & interfaces 2022 v.14 no.32 pp. 36644-36655
ISSN:
1944-8252
Subject:
water activity,   etc   ; anodes; electrochemistry; electrolytes; redox potential; toxicity; zinc;     Show all 7 Subjects
Abstract:
... A zinc metal anode for zinc-ion batteries is a promising alternative to solve safety and cost issues in lithium-ion batteries. The Zn metal is characterized by its high theoretical capacity (820 mAh g–¹), low redox potential (0.762 V vs SHE), low toxicity, high abundance on Earth, and high stability in water. Taking advantage of the stability of Zn in water, an aqueous Zn ion battery with low cost ...
DOI:
10.1021/acsami.2c09040

10. Children's acceptability profiles for biscuits with different fiber content

Author:
Noelia da Quinta; Saioa Alvarez‐Sabatel; Iñigo Martinez de Marañón; Begoña Alfaro
Source:
Journal of texture studies 2022 v.53 no.1 pp. 41-51
ISSN:
0022-4901
Subject:
water activity,   etc   ; chocolate; fiber content; food industry; fruits; taste; texture;     Show all 7 Subjects
Abstract:
... Due to the widespread rejection by children of products with high‐fiber content, new approaches to meet the dietary recommendations on fiber intake are necessary. To understand which sensory properties influence this rejection, children's acceptability was examined in high‐fiber biscuits and drivers of liking were identified. One hundred and ten Spanish children (6–12 years old) evaluated the over ...
DOI:
10.1111/jtxs.12642

11. An accurate water activity model for sulfuric acid solutions and its implementation on moisture sorption isotherm determination

Author:
Lida Zhang; Patrick M. Grace; Da-Wen Sun
Source:
Drying technology 2022 v.40 no.12 pp. 2540-2549
ISSN:
1532-2300
Subject:
water activity,   etc   ; cellulose; equations; models; sorption isotherms; sulfuric acid; technology;     Show all 7 Subjects
Abstract:
... Because of a lack of reliable models to predict the water activity (a w) of H₂SO₄ solutions, the standard sulfuric acid solution (SSL) method requires a periodic check and adjustment of the acid concentration to ensure that equilibrium will be reached at a predetermined a w point. To establish a reliable equation describing the a w of H₂SO₄ solutions, five molecular activity models, i.e. nonrandom ...
DOI:
10.1080/07373937.2020.1869037

12. Evaporation Dynamics of Sessile Saline Microdroplets in Oil

Author:
Ruel Cedeno; Romain Grossier; Victoria Tishkova; Nadine Candoni; Adrian E. Flood; Stéphane Veesler
Source:
Langmuir 2022 v.38 no.31 pp. 9686-9696
ISSN:
1520-5827
Subject:
water activity,   etc   ; air; droplets; evaporation rate; humidity; models; oils; solutes;     Show all 8 Subjects
Abstract:
... The occurrence of concentration and temperature gradients in saline microdroplets evaporating directly in air makes them unsuitable for nucleation studies where homogeneous composition is required. This can be addressed by immersing the droplet in oil under regulated humidity and reducing the volume to the picoliter range. However, the evaporation dynamics of such a system is not well understood. ...
DOI:
10.1021/acs.langmuir.2c01269

13. An amphoteric betaine electrolyte additive enabling a stable Zn metal anode for aqueous batteries

Author:
Zhongqiu Jia; Wenzhi Zhao; Shouyan Hu; Xianpeng Yang; Tianshun He; Xiaoqi Sun
Source:
Chemical communications 2022 v.58 no.61 pp. 8504-8507
ISSN:
1364-548X
Subject:
water activity,   etc   ; adsorption; anodes; betaine; cathodes; corrosion; electrochemistry; electrolytes; hydrogen;     Show all 9 Subjects
Abstract:
... The corrosion and dendritic growth of the Zn anode limit its electrochemical performance in aqueous Zn batteries. Here, we present an amphoteric betaine additive for 5 m ZnCl₂ aqueous electrolyte. The carboxyl group on betaine forms hydrogen bonds with water and reduces the water activity. The molecule also experiences preferential adsorption on the Zn surface and separates the interactions betwee ...
DOI:
10.1039/d2cc02553a

14. Reduced-fat chocolate spreads developed by water-in-oleogel emulsions

Author:
Behraad Tirgarian; Hoda Yadegari; Ali Bagheri; Elnaz Neshagaran; Mohsen Mardani; Jamshid Farmani
Source:
Journal of food engineering 2023 v.337 pp. 111233
ISSN:
0260-8774
Subject:
water activity,   etc   ; chocolate; corn oil; emulsions; firmness; glycerol; oleogels; viscoelasticity; viscosity;     Show all 9 Subjects
Abstract:
... This paper reports the successful development of low-fat chocolate spreads using water-in-oleogel emulsions. Glycerol monostearate (20% wt) was incorporated into corn oil to fabricate the oleogel phase and then water was mixed with oleogel at weight ratios of 0:100, 45:55, 50:50, and 55:45 (water: oleogel) to produce water-in-oleogel emulsions. The chocolate spreads prepared with water-in-oleogel ...
DOI:
10.1016/j.jfoodeng.2022.111233

15. Recent development in low-moisture foods: Microbial safety and thermal process

Author:
Shuxiang Liu; M.S. Roopesh; Juming Tang; Qingping Wu; Wen Qin
Source:
Food research international 2022 v.155 pp. 111072
ISSN:
0963-9969
Subject:
water activity,   etc   ; food research; heat tolerance; industry; pasteurization; pathogen identification; pathogens;     Show all 7 Subjects
Abstract:
... Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs, foods with water activity at 25 °C < 0.85) have led to numerous scientific studies on bacterial persistence, as well as newly developed industrial interventions. Conducting microbial tests of LMFs, lab tests, or validation studies in pilot plans requires complete information on protocols and parameters that need to ...
DOI:
10.1016/j.foodres.2022.111072

16. Stabilization of VOPO₄·2H₂O voltage and capacity retention in aqueous zinc batteries with a hydrogen bond regulator

Author:
Zhongqiu Jia; Xianpeng Yang; Hua-Yu Shi; Shouyan Hu; Xiaoqi Sun
Source:
Chemical communications 2022 v.58 no.39 pp. 5905-5908
ISSN:
1364-548X
Subject:
water activity,   etc   ; anions; cathodes; electric potential difference; electrochemistry; glucose; hydrogen bonding; zinc;     Show all 8 Subjects
Abstract:
... The transformation of polyanion cathodes into oxides in aqueous Zn batteries results in voltage decay. Herein, we uncover a polyanion dissolution and oxide re-electrodeposition process for this transformation. Accordingly, the dissolution is inhibited by reducing the water activity in the electrolyte with the hydrogen bond regulator of glucose (Glu). In the 4 m Zn(OTf)₂/5.5 m Glu electrolyte, the ...
DOI:
10.1039/d2cc00946c

17. Control of Salmonella in low-moisture foods: Enterococcus faecium NRRL B-2354 as a surrogate for thermal and non-thermal validation

Author:
Nitin Dhowlaghar; Mei-Jun Zhu
Source:
Critical reviews in food science and nutrition 2022 v.62 no.21 pp. 5886-5902
ISSN:
1549-7852
Subject:
water activity,   etc   ; Enterococcus faecium; Salmonella; food composition; margin of safety; nutrition; temperature;     Show all 7 Subjects
Abstract:
... Salmonella has been implicated in multiple foodborne outbreaks and recalls associated with low water activity foods (LawF). To verify the effectiveness of a process against Salmonella in LawF, validation using a nonpathogenic surrogate strain is essential. Enterococcus faecium NRRL B-2354 strain has been used as a potential surrogate of Salmonella in different processing of LawF. However, the surv ...
DOI:
10.1080/10408398.2021.1895055

18. Effects of aw storage condition on quality deterioration of dried cabbages

Author:
Minhao Xie; Haoliang Pu; Qiuhui Hu; Anxiang Su; Alfred Mugambi Mariga; Xiuting Li; Wenjian Yang
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16466
ISSN:
0145-8892
Subject:
water activity,   etc   ; Leuconostoc; bound water; cabbage; dimethyl disulfide; flavor; hardness; microorganisms; microstructure;     Show all 9 Subjects
Abstract:
... Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and flavor properties, water status and mobility, and bacterial composition of dried cabbages stored at different water activity (aw, 0.33, 0.43, 0.67, 0.78, and 0.84) conditions for ...
DOI:
10.1111/jfpp.16466

19. Regulation rule of cellulose nanocrystals on thixotropy of hydrogel for water shutoff in horizontal wells

Author:
Feiyang Huang; Junsong Lv; Hang Li; Shiyu Xu
Source:
Colloids and surfaces 2022 v.643 pp. 128735
ISSN:
0927-7757
Subject:
water activity,   etc   ; calcium; cellulose; hydrogels; hydrogen bonding; industry; nanocrystals; oils; petroleum; temperature;     Show all 10 Subjects
Abstract:
... Water production limits the efficient development of horizontal wells. But the ordinary hydrogel cannot completely fill the annulus between the wellbore and slotted liners due to poor thixotropy, which determines that the water cannot be successfully plugged. In this paper, cellulose nanocrystals (CNC) were applied to develop a hydrogel with high thixotropy for water shutoff in horizontal wells. B ...
DOI:
10.1016/j.colsurfa.2022.128735

20. Adsorption isotherm and thermodynamic properties of microwave vacuum dried tilapia fillets

Author:
Jianwen Ruan; Min Li; Yan Liu; Biao Ye; Changming Ling
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.166 pp. 113766
ISSN:
0023-6438
Subject:
water activity,   etc   ; adsorption; enthalpy; entropy; equilibrium moisture content; models; sorption isotherms; storage quality;     Show all 8 Subjects
Abstract:
... The aim of the present study was to report the drying characteristics and adsorption isotherms of Tilapia Fillets. The static weighing method was used to measure the storage temperatures (25, 35, and 45 °C) and the moisture content (0.11–0.97) and determine microwave vacuum dried adsorption characteristics and thermodynamic properties of tilapia fillet. Eight classical adsorption models were used ...
DOI:
10.1016/j.lwt.2022.113766