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Recent Advances in Applied Microbiology and Food Sciences, Volume II

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 13462

Special Issue Editors


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Guest Editor

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Guest Editor
Department of Fruit sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Interests: bacteriology; essential oils; food microbiology; antimicrobial activity; mass spectrometry; medicinal plants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Environmental, social, and even geopolitical factors are causing the food industry to change every day. New technologies of food production are developed, and more and more new raw materials are used as its components. In the face of such rapidly progressing changes, it is important to provide appropriate methods for the analysis of nutritional value, biological activity, as well as the microbiological safety of developed products. New products that contribute to the protection of the changing climate and ensure the possibility of providing food to a growing population are sought. Particularly noteworthy are products of plant origin, which are characterized by a wide pro-health activity, positively influencing our health.

This Special Edition summarizes the latest discoveries in food design and research, including new processing and preservation techniques, as well as data on the microbiological aspects of food quality and safety. We invite original research papers and reviews that address any aspect of recent advances in applied microbiology and food sciences. Papers on the study of medicinal plants, as well as the bioactivity of food compounds, are also welcome.

The main topics include, but are not limited to, the following:

  • Essential oils, food microbiology
  • Antimicrobial activity
  • Mass spectrometry
  • Medicinal plants
  • Bioactive compounds
  • Functional food
  • Plant-based food additives
  • Waste management in the food system
  • Edible insects
  • Plant-based meat analogues
  • Plant-based dairy analogues
  • Analytical method development

Dr. Przemyslaw Lukasz Kowalczewski
Prof. Dr. Miroslava Kačániová
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. Applied Sciences 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.

Published Papers (7 papers)

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Editorial

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3 pages, 207 KiB  
Editorial
Recent Advances in Applied Microbiology and Food Sciences, Volume II
by Przemysław Łukasz Kowalczewski and Miroslava Kačániová
Appl. Sci. 2023, 13(10), 6044; https://doi.org/10.3390/app13106044 - 15 May 2023
Viewed by 1035
Abstract
The food industry is constantly evolving due to environmental, social, and geopolitical factors [...] Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II)

Research

Jump to: Editorial

10 pages, 2287 KiB  
Communication
An Improved Purification Method for Removing Colour Interference from 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyl Tetrazolium Bromide (MTT) Antibacterial Assays
by Danxia Shi, Wenliang Xu, Marie Wong and David G. Popovich
Appl. Sci. 2023, 13(8), 5067; https://doi.org/10.3390/app13085067 - 18 Apr 2023
Cited by 3 | Viewed by 1273
Abstract
The MTT antibacterial assay is an important method in natural antibacterial component discovery. Researchers can use the MTT antibacterial assay to quickly and efficiently evaluate the antibacterial activity of natural compounds. The aim of this research was to find a method to reduce [...] Read more.
The MTT antibacterial assay is an important method in natural antibacterial component discovery. Researchers can use the MTT antibacterial assay to quickly and efficiently evaluate the antibacterial activity of natural compounds. The aim of this research was to find a method to reduce background colour and bacterial cell interference when using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay to study the antibacterial effect of phytochemicals. This study used NZ ‘Hass’ ripe avocado seed extract as an example to develop a silica gel column chromatography method that could combine with the MTT assay to remove the background colour and bacterial cells before the formazan measuring stage. This method is particularly suitable for MTT-based antibacterial inhibition studies when the tested phytochemical extracts have an interfering colour. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II)
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12 pages, 942 KiB  
Article
Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process
by Marcin Kidoń, Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik and Przemysław Łukasz Kowalczewski
Appl. Sci. 2023, 13(3), 1528; https://doi.org/10.3390/app13031528 - 24 Jan 2023
Cited by 6 | Viewed by 1611
Abstract
The article evaluated the suitability of 14 apple cultivars for the vacuum impregnation (VI) process based on the comparison of the physicochemical properties of fresh and impregnated tissue. The cube-cut apple was impregnated in a solution close to isotonic composed of 0.5% ascorbic [...] Read more.
The article evaluated the suitability of 14 apple cultivars for the vacuum impregnation (VI) process based on the comparison of the physicochemical properties of fresh and impregnated tissue. The cube-cut apple was impregnated in a solution close to isotonic composed of 0.5% ascorbic acid, 0.5% citric acid, and 10% sucrose. The VI process was conducted with vacuum time and absolute pressure at 10 min and 15 kPa, restoring atmospheric pressure at 5 min and relaxation time at atmospheric pressure at 10 min. The content of ascorbic acid after VI increased by 3 to 25 times and was in the range of 73.5–130 mg/100 g, while the mass gain for the samples ranged from 15% to 34%. On the basis of the Pearson correlation, it was found that the mass gain was negatively correlated with the firmness of the fresh apple cubes (r = −0.85). The cultivars with favorable features after the VI process in terms of vitamin C content; hardness; and browning index (BI) are Cortland; Shampion; and Ligol. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II)
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16 pages, 1960 KiB  
Article
Determinants of Honey Consumption with Special Reference to the Influence of Nutritional Knowledge and Health Status on Consumption Habits
by Iwona Kowalczuk, Dagmara Stangierska, Katarzyna Widera, Beata Fornal-Pieniak and Piotr Latocha
Appl. Sci. 2023, 13(2), 979; https://doi.org/10.3390/app13020979 - 11 Jan 2023
Cited by 5 | Viewed by 2965
Abstract
Due to its sensory qualities and therapeutic properties, honey is a desirable dietary ingredient. Despite the growing interest in proper nutrition in developed countries, honey consumption in developed countries is relatively low. This is also true in Poland. Hence, research was undertaken to [...] Read more.
Due to its sensory qualities and therapeutic properties, honey is a desirable dietary ingredient. Despite the growing interest in proper nutrition in developed countries, honey consumption in developed countries is relatively low. This is also true in Poland. Hence, research was undertaken to determine Polish consumers’ behaviour with regard to honey, and its determinants, with particular emphasis on nutritional knowledge and health status. The relationships between the different aspects of consumer behaviour in the honey market and the demographic and economic characteristics of the respondents were verified using the Mann–Whitney U test for comparisons of non-dependent groups for variables on an interval scale. A multiple regression model was developed to examine the relationship between the respondents’ nutritional knowledge and their honey-related behaviour, while the relationship between the respondents’ health status and their behaviour towards honey was verified using a logistic regression model. Obtained results indicate that gender, age, education, and income differentiate consumers’ behaviour with regard to honey. The level of nutritional knowledge had a moderate effect on variations in the respondents’ behaviour. A better assessment of health status was associated with greater importance of nutritional-health motivators of honey consumption, while poorer health status determined a greater importance of such determinants as the place where honey is sold or its label attractiveness. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II)
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20 pages, 1738 KiB  
Article
Phytochemical Profiling of the Ethanolic Extract of Zaleya pentandra L. Jaffery and Its Biological Activities by In-Vitro Assays and In-Silico Molecular Docking
by Afia Shahid, Kashif ur Rehman Khan, Huma Rao, Hanan Y. Aati, Asmaa E. Sherif, Duraiz Ahmed Khan, Abdul Basit, Muhammad Umair, Abdul Mueed, Tuba Esatbeyoglu and Sameh A. Korma
Appl. Sci. 2023, 13(1), 584; https://doi.org/10.3390/app13010584 - 31 Dec 2022
Cited by 9 | Viewed by 2840
Abstract
Zaleya pentandra L. jaffery is the only species of the genus Zaleya that grows in the Cholistan desert, Pakistan. It is a Xero-halophyte plant with high phenolic and flavonoid content. The present research was designed to investigate the phytochemical composition, biological activities, and [...] Read more.
Zaleya pentandra L. jaffery is the only species of the genus Zaleya that grows in the Cholistan desert, Pakistan. It is a Xero-halophyte plant with high phenolic and flavonoid content. The present research was designed to investigate the phytochemical composition, biological activities, and in silico molecular docking of the ethanolic extract of Z. pentandra. The phytochemical evaluation was done through preliminary phytochemical testing, estimation of total bioactive content, and gas chromatography–mass spectrometry (GC–MS) analysis for the identification of volatile compounds. For the evaluation of biological activities, antioxidants, and enzyme inhibition (α-glucosidase, cholinesterase, and tyrosinase), antibacterial and antiviral assays were performed. GC–MS analysis revealed the presence of 29 tentative volatile compounds. The ethanolic extract of Z. pentandra contains high phenolic content (119.6 ± 0.12 mg GAE/g extract) and flavonoid content (45.5 ± 0.19 mg QE/g extract), which correlates with the strong DPPH, FRAP, and enzyme inhibition results. The ethanolic extract of Z. pentandra also showed dose-dependent antibacterial activity. Micrococcus luteus and Pseudomonas aeruginosa were found to be most susceptible, with 16 mm and 17 mm zone of inhibitions at a maximum dose of 20 mg/mL. Antiviral results showed that the ethanol extract has excellent activity against H9, IBV, and NDV viral strains. Additionally, in silico molecular docking was performed in order to determine the interaction and binding affinity between the enzymes and compounds identified by GC–MS. α-glucosidase, cholinesterase, and tyrosinase showed the highest binding affinity toward 1,2-benzenedicarboxylic acid, 2-hydroxy-n-(2-phenylethyl) benzamide, γ-sitosterol, and lactose. These findings can serve as a benchmark for anti-diabetic-, neuro-, and skin-protective uses of this plant and can be used for the isolation of pure bioactive compounds in the future. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II)
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11 pages, 844 KiB  
Article
Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products
by Sylwia Maria Chudy, Dorota Cais-Sokolińska and Jolanta Tomaszewska-Gras
Appl. Sci. 2022, 12(23), 11986; https://doi.org/10.3390/app122311986 - 23 Nov 2022
Cited by 6 | Viewed by 1116
Abstract
The aim of this work is to analyse the physicochemical features of milk fat products (60%, 74% and 82% fat) and to learn about consumer preferences regarding these products, based on the results of consumer research. In addition, this study was conducted to [...] Read more.
The aim of this work is to analyse the physicochemical features of milk fat products (60%, 74% and 82% fat) and to learn about consumer preferences regarding these products, based on the results of consumer research. In addition, this study was conducted to answer the question of which features of milk fat products are most valued by consumers and which fat attribute has the strongest influence on consumer choice. Tests on the physicochemical characteristics of milk fat products, including analysis of composition, water activity, tocopherol and β-carotene content, colour, texture, melting profile and solid fat index, as well as consumer tests are carried out. The tested products met the requirements of Appendix II for Regulation (EU) No. 1308/2013. Based on consumer preferences, it was found that taste, followed by colour, was the most important attribute of milk fat products. The most desired fat was butter (82% fat), although it was difficult to spread at 4 °C. The best cuttability and spreadability was found in butter containing three-quarters fat (74%), but it was the least desired product by consumers. Most of the respondents (68%) preferred the yellow shade of milk fats to the white one. This indicates the need to add colours (e.g., carrot juice concentrate or other natural healthy food ingredients). Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II)
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18 pages, 711 KiB  
Article
Application of Three Types of Cinnamon Essential Oils as Natural Antifungal Preservatives in Wheat Bread
by Veronika Valková, Hana Ďúranová, Lucia Galovičová, Nenad L. Vukovic, Milena Vukic, Przemysław Łukasz Kowalczewski and Miroslava Kačániová
Appl. Sci. 2022, 12(21), 10888; https://doi.org/10.3390/app122110888 - 27 Oct 2022
Cited by 7 | Viewed by 1927
Abstract
This research represents the report on the chemical profile, antioxidant, and antifungal (Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of cinnamon essential oils (EOs), namely Cinnamomum (C.) cassia EO isolated [...] Read more.
This research represents the report on the chemical profile, antioxidant, and antifungal (Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of cinnamon essential oils (EOs), namely Cinnamomum (C.) cassia EO isolated from bark (CCEO), and two C. verum EOs isolated from plant bark (CVBEO) and leaf (CVLEO). The results revealed that the major compounds of the CCEO, CVBEO, and CVLEO were (E)-cinnamaldehyde (77.1%; 44.1%) and eugenol (70.8%), respectively; the demonstrable (p < 0.05) strongest antioxidant activity was detected in CVLEO (488.0 ± 1.2 TEAC; 84.0 ± 0.3%). The strongest in vitro antifungal activities were displayed by all analyzed EOs in the highest concentration (500 μL/L) used against P. crustosum, which inhibition zones ranged from 13.00 ± 1.73 mm (CVBEO) to 14.67 ± 1.15 mm (CCEO). Values for food model (bread) water activity and moisture content were 0.946 ± 0.002 and 40.88 ± 0.88%, respectively. In situ antifungal efficacies of all EOs examined were shown to be dose-dependent with the highest growth inhibition of mycelium determined in 250 μL/L of CVBEO against P. citrinum (95.23 ± 9.17%). The obtained findings promote the potential uses of the EOs and indicate their utilization for extending the shelf-life of bakery products. Full article
(This article belongs to the Special Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II)
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