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Phenolic compounds in common buckwheat sprouts (CBSs) have gained research interest because of their multiple health benefits. Phenolic acids, flavanones, flavonols, flavan-3-ols, and anthocyanins are important bioactive components of CBS that exhibit biological activities, including anti-inflammatory, antioxidant, anti-proliferative, and immunomodulatory effects. The isolation and quantitative and qualitative analyses of these phenolic compounds require effective and appropriate extraction and analytical methods. The most recent analytical method developed for determining the phenolic profile is HPLC coupled with a UV-visible detector and/or MS. This review highlights the extraction, purification, analysis, and bioactive properties of phenolic compounds from CBS described in the literature.

Rhus verniciflua Stokes (RVS), an herbal medicine found in East Asia, was extracted and further fractionated to investigate its antioxidant capacity and neuroprotective effects. The RVS ethyl acetate (EtOAc) fraction had the highest level of total phenolics and antioxidant capacity among all solvent fractions tested. Pretreatment of PC-12 cells with the EtOAc fraction effectively attenuated H2O2-induced oxidative damage. Furthermore, the EtOAc fraction significantly attenuated caspase-3 activity, resulting in inhibition of H2O2-induced apoptosis. We identified and quantified fustin, sulfuretin, and butein in the EtOAc fraction using accurate mass quadrupole time-of-flight mass spectrometry and reversed-phase high-performance liquid chromatography. The intracellular antioxidant capacity and superoxide dismutase (SOD) activity were significantly increased in PC-12 cells treated with the EtOAc fraction and with individual flavonoids. When cells were pretreated with the EtOAc fraction or individual flavonoids and then co-incubated with diethyldithiocarbamic acid (an inhibitor of SOD activity), cell viability against H2O2-induced oxidative stress was attenuated. These results suggest that the RVS EtOAc fraction and its flavonoid constituents protect PC-12 cells against H2O2-induced neurotoxicity through their antioxidant properties.

This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium in fresh pork as well as to study the shelf life and sensory quality (color, odor, and texture) of pork during storage at 4 and 10 °C. The inoculated pork samples (10 g) were dipped for 3 min in each treatment (tap water [TW], SAcEW, strong acidic electrolyzed water [StAEW], 0.5% FA, or SAcEW + 0.5% FA) with or without mild heat (40 °C). Decontamination of fresh pork with SAcEW +0.5% FA at 40 °C for 3 min showed greater bactericidal effect compared to other treatments, which significantly (P

This study was conducted to investigate the disinfection efficacy of hurdle treatments (thermosonication plus slightly acidic electrolyzed water [SAcEW]) and to develop a model for describing the effect of storage temperatures (4, 10, 15, 20, 25, 30, and 35°C) on the growth of Escherichia coli O157:H7 on fresh-cut kale treated with or without (control) thermosonication combined with SAcEW. The hurdle treatments of thermosonication plus SAcEW had strong bactericidal effects against E. coli O157:H7 on kale, with approximately 3.3-log reductions. A modified Gompertz model was used to describe growth parameters such as specific growth rate (SGR) and lag time (LT) as a function of storage temperature, with high coefficients of determination (R(2)0.98). SGR increased and LT declined with rising temperatures in all samples. A significant difference was found between the SGR values obtained from treated and untreated samples. Secondary models were established for SGR and LT to evaluate the effects of storage temperature on the growth kinetics of E. coli O157:H7 in treated and untreated kale. Statistical evaluation was carried out to validate the performance of the developed models, based on the additional experimental data not used for the model development. The validation step indicated that the overall predictions were inside the acceptable prediction zone and had lower standard errors, indicating that this new growth model can be used to assess the risk of E. coli O157:H7 contamination on kale.

Aims: To evaluate synergetic effect of slight acidic electrolysed water (SAEW)and fumaric acid (FA) on inactivation of total viable count (TVC) andStaphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 andSalmonella Typhimurium in fresh beef and to study shelf life and sensoryquality of beef.Methods and Results: Inoculated samples was dipped for 1, 3 and 5 min andimmersed at 25, 40 and 60°C in SAEW, strong acidic electrolysed water(StAEW) and SAWE + FA. Treated meat was air-packaged and stored at 4 or10°C. During storage, sampling was performed at 2-day intervals formicrobiological and sensory changes. TVC was decontaminated at 40°C for3 min by more than 3 70 log CFU g 1 , and examined pathogens were reducedby more than 2 60 log CFU g 1 with SAEW + FA treatment. This treatmentprolonged shelf life of beef meat up to 9 and 7 days when stored at 4 and10°C, respectively.Conclusion: The combined treatment of SAEW + FA showed greaterbactericidal effect and prolonged shelf life compared with individualtreatments.Significance and impact of the study: Combined treatment of SAEW and FAcan be a suitable hurdle technology reducing bacteria in fresh beef,substantially enhancing their microbial safety and decreasing pathogens growthduring storage.IntroductionDuring slaughtering and processing of all edible carcasstissues, the meat is subjected to internal and externalcontaminations from a variety of sources. Microbialgrowth is generally confined to the outer surfaces wherebacteria irreversibly bind to. Meats contaminated withListeria monocytogenes, Staphylococcus aureus, Escherichiacoli O157:H7 and Salmonella spp. have been reported asthe causal agents of food-borne diseases (Koohmaraieet al. 2005; Jofre et al. 2008; Perez-Rodriguez et al. 2010).The micro-organisms reach the carcass surface where theypenetrate into deeper layers of the meat. By reducing thisprimal surface contamination and avoiding or limitingthe microbial growth, we can considerably reduce theburden of food-borne diseases and extend shelf life offresh meat (Pipek et al. 2005).Although food-borne pathogens are subjected to physi-cal, chemical and nutritional stress during processing andthe improvements are made in hygienic slaughter pro-cessing, they still persist at high level in raw meat (Abbas-si-Ghozzi et al. 2012; Osaili et al. 2013), rendering theirelimination/inhibition a challenge to processors (Pathaniaet al. 2010). Significant advances have been made indeveloping thermal and nonthermal intervention technol-ogies to reduce food-borne pathogens in meat and meatproduct during the slaughtering process. Innovative tech-nologies are needed that use little heat to preserve the

The efficiency of gamma irradiation (0, 1, 5, 10, 15, 20, and 30 kGy) as a sterilization method of corn samples (30 g) artificially contaminated with Fusarium moniliforme stored at normal condition (25oC with approximate relative humidity (RH) of 55%) and optimal condition (25oC with a controlled RH of 97%) was studied. The results showed that the fungal growth and the amount of fumonisin were decreased as the dose of gamma irradiation increased. Gamma irradiation at 1-5 kGy treatment significantly inhibited the growth of F. moniliforme by 1-2 log reduction on corn samples (P < 0.05). Sublethal effect of gamma irradiation was observed at 10-20 kGy doses after storage, and a complete inactivation required 30 kGy. Fungal growth and fumonisin production increased with higher humidity and longer storage time in all corn samples. This study also demonstrated that there was no strict correlation between fungal growth and fumonisin production. Storage at normal condition significantly resulted in lower growth and fumonisin production of F. moniliforme as compared with those stored at optimal condition (P < 0.05). Gamma irradiation with the dose of ≥ 5 kGy followed by storage at normal condition successfully prolonged the shelf life of irradiated corns, intended for human and animal consumptions, up to 7 weeks.