Editor-in-Chief

Dr. Sreedath Tulamandi

Food Packaging India PVT Ltd., India

 
ISSN
2661-3956 (Online) 
 
Publication Frequency
Annual
 
About the Publisher
Universe Scientific Publishing (USP) was established with the aim of providing a publishing platform for all scholars and researchers around the world. With this aim in mind, USP began building up its base of journals in various fields since its establishment.
 
Volume Arrangement
 
Featured Articles

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste, texture and extend the shelf-life of foodstuffs. The aim of this study was to examine the quality changes in trout treated with lemon juice for 21 days. Fish were divided into T0, T1, T2 and T3 and treated with 0, 1%, 2% and 3% lemon juice respectively. The lowest pH was found in T3 followed by T2, T1 and T0. A significant difference in total volatile base nitrogen (TVBN), peroxide value (PV) and free fatty acid (FFA) was observed between the control and treatments, with the lowest increase in T3 followed by T2. Total plate count (TPC) crossed the limit in T2 and T3 on the 21st day, whereas in control and T1, the permissible limit crossed on the 12th and 18th days respectively. The sensory panel rejected the control on the 12th day and T1 and T3 on the 18th day; however, T2 remained acceptable till the 21st day, thus showing the promising effect of lemon juice on the quality of trout fillet and thereby increasing the shelf-life of the product by nine days.

Patulin (PAT) is a prevalent mycotoxin frequently found in fruit and its derivatives, such as apple, pear, and juices. Despite worldwide attempts to diminish the levels of PAT at every stage of the fruit production process, its contamination rate remains high. This mycotoxin is worrisome due to its potential adverse impacts on human health. Eating PAT-contaminated fruit can lead to acute and chronic health issues. It is established, by the Joint FAO/WHO, a maximum tolerable daily intake for PAT at 0.4 µg/kg/day. Therefore, monitoring for PAT contamination is essential for the safe consumption of fruits and fruit-related products such as juices, purees, ciders, jams, marmalades, vinegar, and dried fruits. PAT has physiochemical properties that enable its survival in cold, hypoxic, acidic, or high-temperature conditions. Ideally, detoxification procedures should aim to reduce the level of toxins to safe levels whilst preserving the nutritional and palatable values of the treated commodity. There are several physical, chemical, and biological techniques available for PAT detoxification. However, while physical and chemical methods can remove PAT, they may also lower the nutrient quality and organoleptic properties of the food. Biological detoxification is an effective, environmentally friendly, easy, and cost-effective method, as established by existing research. It has proven efficacy in food safety research and regulatory compliance programs. Probiotics have been studied for their potential to reduce PAT in foods via different mechanisms (such as adsorption, degradation, and transformation), as well as all their health-beneficial effects. In this review, the reduction of PAT in fruit-based products using probiotics or potential probiotics is widely discussed.

Description

Probe - Food Science Research (ISSN:2661-3956) is an international open access journal dedicated to the advancement of knowledge in all aspects of food science, technology, and nutrition.

Our journal provides a platform for high-quality research that explores the complex relationship between food production, processing, safety, quality, and health. By bringing together experts from various disciplines, we aim to contribute to the development of innovative solutions to global food-related challenges, such as sustainability, food security, and public health.

We welcome original research articles, reviews, short communications, and so on. Through this journal, we strive to promote these key areas and encourage interdisciplinary research that bridges the gap between food science, technology, and human health.

The journal encompasses a wide range of topics in food science and related disciplines, including but not limited to:

Food Quality and safety

Food technology

Food processing and engineering

Food preservation

Food chemistry, microbiology and biochemistry

Food packaging

GMO Food

Food and material engineering

Nutrition & Health

Food Sustainability & Security

Consumer Behavior & Food Trends

Food Innovation & Entrepreneurship

Waste / by-product management in food processing

Food laws and regulations

Food economics and marketing

Biophysical analysis of food or processing operations

Applied research related to food nanotechnology

Original Research Article

  • Open Access

    Article

    Article ID: 2005

    Effect of lemon juice on the chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) under refrigerated storage

    by Tariq Hussain, Faisal Rashid, Aimen Firdous, Tabinda Shabir, Nasir Husain

    Probe - Food Science Research, Vol.6, No.1, 2024;7070 Views, 0 PDF Downloads

    In recent years, there has been an increasing interest in using food additives from natural sources to improve taste, texture and extend the shelf-life of foodstuffs. The aim of this study was to examine the quality changes in trout treated with lemon juice for 21 days. Fish were divided into T0, T1, T2 and T3 and treated with 0, 1%, 2% and 3% lemon juice respectively. The lowest pH was found in T3 followed by T2, T1 and T0. A significant difference in total volatile base nitrogen (TVBN), peroxide value (PV) and free fatty acid (FFA) was observed between the control and treatments, with the lowest increase in T3 followed by T2. Total plate count (TPC) crossed the limit in T2 and T3 on the 21st day, whereas in control and T1, the permissible limit crossed on the 12th and 18th days respectively. The sensory panel rejected the control on the 12th day and T1 and T3 on the 18th day; however, T2 remained acceptable till the 21st day, thus showing the promising effect of lemon juice on the quality of trout fillet and thereby increasing the shelf-life of the product by nine days.

    show more
View All Issues >

Review Article

  • Open Access

    Article

    Article ID: 1888

    Patulin removal in fruit-based products using probiotics and potential probiotics

    by Alaleh Zoghi

    Probe - Food Science Research, Vol.6, No.1, 2024;9729 Views, 0 PDF Downloads

    Patulin (PAT) is a prevalent mycotoxin frequently found in fruit and its derivatives, such as apple, pear, and juices. Despite worldwide attempts to diminish the levels of PAT at every stage of the fruit production process, its contamination rate remains high. This mycotoxin is worrisome due to its potential adverse impacts on human health. Eating PAT-contaminated fruit can lead to acute and chronic health issues. It is established, by the Joint FAO/WHO, a maximum tolerable daily intake for PAT at 0.4 µg/kg/day. Therefore, monitoring for PAT contamination is essential for the safe consumption of fruits and fruit-related products such as juices, purees, ciders, jams, marmalades, vinegar, and dried fruits. PAT has physiochemical properties that enable its survival in cold, hypoxic, acidic, or high-temperature conditions. Ideally, detoxification procedures should aim to reduce the level of toxins to safe levels whilst preserving the nutritional and palatable values of the treated commodity. There are several physical, chemical, and biological techniques available for PAT detoxification. However, while physical and chemical methods can remove PAT, they may also lower the nutrient quality and organoleptic properties of the food. Biological detoxification is an effective, environmentally friendly, easy, and cost-effective method, as established by existing research. It has proven efficacy in food safety research and regulatory compliance programs. Probiotics have been studied for their potential to reduce PAT in foods via different mechanisms (such as adsorption, degradation, and transformation), as well as all their health-beneficial effects. In this review, the reduction of PAT in fruit-based products using probiotics or potential probiotics is widely discussed.

    show more
View All Issues >

Announcements

Call for Papers for the Special Issue: Probe-Food Science Research

2019-04-24

The Probe-Food Science Research should be multidisciplinary type Journal must be comprised of food chemistry, food processing, food biotech, food irradiation, value addition, food toxicology ( Mycotoxins) , food microbiology, natural potent etc. Short communications , letters and the review articles should be the regular feature of each issue. The historical / archives may also make valuable for the readers as well as contributors.

The Lead Guest Editor

Ijaz Ahmad Bhatti

Call for Papers for the Special Issue: Probe - Food Science Research

2019-04-24

The Probe-Food Science Research should be multidisciplinary type Journal must be comprised of food chemistry, food processing, food biotech, food irradiation, value addition, food toxicology ( Mycotoxins) , food microbiology, natural potent etc. Short communications , letters and the review articles should be the regular feature of each issue. The historical / archives may also make valuable for the readers as well as contributors.

The Lead Guest Editor

Ijaz Ahmad Bhatti