This review is concerned with the mechanisms controlling fruit softening. Master genetic regulators switch on the ripening programme and the regulatory pathway branches downstream, with separate controls for distinct quality attributes such as colour, flavour, texture, and aroma. Ethylene plays a critical role as a ripening hormone and is implicated in controlling different facets of ripening, including texture change, acting through a range of transcriptional regulators, and this signalling can be blocked using 1-methylcyclopropene. A battery of at least seven cell-wall-modifying enzymes, most of which are synthesized de novo during ripening, cause major alterations in the structure and composition of the cell wall components and contribute to the softening process. Significant differences between fruits may be related to the precise structure and composition of their cell walls and the enzymes recruited to the ripening programme during evolution. Attempts to slow texture change and reduce fruit spoilage by delaying the entire ripening process can often affect negatively other aspects of quality, and low temperatures, in particular, can have deleterious effects on texture change. Gene silencing has been used to probe the function of individual genes involved in different aspects of ripening, including colour, flavour, ethylene synthesis, and particularly texture change. The picture that emerges is that softening is a multi-genic trait, with some genes making a more important contribution than others. In future, it may be possible to control texture genetically to produce fruits more suitable for our needs.

Bioactive peptides (BP) are organic substances formed by amino acids joined by covalent bonds known as amide or peptide bonds. Although some BP exist free in its natural source, the vast majority of known BP are encrypted in the structure of the parent proteins and are released mainly by enzymatic processes. Some BP have been prepared by chemical synthesis. BP play a significant role in human health by affecting the digestive, endocrine, cardiovascular, immune, and nervous systems. BP are considered the new generation of biologically active regulators; they can prevent oxidation and microbial degradation in foods and also improve the treatment of various diseases and disorders, thus increasing the quality of life. The growing interest in BP has incentivized the scientific community and the food industry to exploring the development of new food additives and functional products based on these peptides. The present review highlights the recent findings on the identification, bioassays, and use of BP, as well as their potential use as food additives and in the development of functional products.

Objectives

A study was undertaken to: 1. examine contaminating bacteria on a variety of spices purchased at retail market; 2. investigate if spice bacterial enrichments alter the phenotype of 13 bacterial foodborne and clinical pathogens and 1 probiotic organism; and 3. investigate if spices can alter antimicrobial activity of seven clinical antibiotics against 16 bacterial foodborne/clinical pathogens.

Materials and Methods

Microbiological examination was undertaken employing 27 spice varieties with four antibiotics and 15 bacterial pathogens.

Results

Bacteriological contamination levels varied amongst spice varieties, ranging from Kasmin chilli powder (7.5 × 10⁶ cfu/g; log₁₀ 6.88 cfu/g) to ginger (1.5 × 10⁴ cfu/g; log₁₀ 4.18 cfu/g); mean contamination was 1.38 × 10⁶ cfu/g (log₁₀ 6.14 cfu/g). Four species within the genus Bacillus were identified (Bacillus megaterium, Bacillus subtilis, Bacillus licheniformis, and Bacillus cereus). There was no phenotypic difference with the 14 bacteria, with bacterial colony growth/proliferation, pigment production, or with adhesin and mucoid production. None of the spice cultures inhibited any of the 14 bacterial species examined. In the case of doxycycline, amoxicillin, colistin, erythromycin, and piperacillin/tazobactam, the zone of inhibition increased with the inclusion of the 26 spice varieties, suggesting that the spices were interacting synergistically with the antibiotic, thus making the antibiotic more potent against the bacteria tested.

Conclusions

This study demonstrates a positive interaction between spices and conventional antibiotics. Given the burden of antimicrobial resistance (AMR) worldwide, but particularly in South Asian countries (India and Pakistan), any food-related innovation that can help maximize the potency of existing antibiotics is to be encouraged and developed. The specific mechanism as to how spices increase the potency of antibiotics needs to be elucidated, as well as novel food (spice) delivery modalities including novel medicinal foodstuffs or functional foods, that can harness this beneficial effect for medicine and society.

Milk fatty acids significantly contribute to human nutrition and clinical health. However, previous evidence for changes in the fatty acid profiles of different dairy species following homogenization and heat treatment is lacking. Here, changes in fat globule particle size and fatty acids in samples of Holstein, goat, buffalo, yak, and camel milk following homogenization (20 MPa) and heat treatment (63 °C for 30 min and 90 °C for 15 min) were investigated using a laser particle sizer and gas chromatography approach. The results indicated that the milk fat globule particle size of all studied dairy species significantly decreased after homogenization and heat treatment, in which there was no difference. The fatty acid composition of C10:0 and medium-chain fatty acid in goat milk, C18:0 and long-chain fatty acid in camel milk, and C16:0 in buffalo and yak milk served as the characteristic traits of these milks. Changes in the relative contents of several fatty acids (C4:0, C10:0, C16:0, C18:0, C18:1n9c, and C18:3n3) were dependent on homogenization, heat treatment, and the type of dairy species. In particular, C18:3n3 significantly decreased in goat and camel milk after homogenization and heat treatment. These findings provide new insights into how homogenization and heat treatment affect the fatty acid profile and can be used to further improve the heat treatment of milk from minor dairy species.

Objectives

Growing trend of street-vended food in underdeveloped countries offers low-cost food to many sections of population. Although it provides job opportunities to many urban dwellers, several health hazards are associated with this business. The present study investigates the burden of foodborne pathogens in Ready-To-Eat (RTE) beverages in relation to vending practices among street vendors of Rawalpindi City, Pakistan according to standardized methods and protocols.

Materials and Methods

Six densely populated locations of Rawalpindi city were selected. Commonly consumed sugar cane juice (SCJ) and tamarind prune (dried plums) drink (TPD) (locally called as Imli Alu Bukhara sherbet) from five vendors from each location were chosen in summer season where the temperature reaches above 40°C. Mean and the standard deviation were obtained by univariate and bivariate analyses. Association between the study variables was assessed through cross-tabulations, chi-square, and correlation tests.

Results

All the samples were found unsatisfactory in comparison to guidelines of aerobic plate count. Total coliform was observed in 86.7 per cent of SCJ and 70.0 per cent of TPD samples. Fourteen samples of SCJ exceeded the limit of >1100 MPN/ml value, whereas samples of TPD exceeded this limit for Escherichia coli. All of SCJ and 93.3 per cent of TPD samples depicted the presence of Salmonella aureus. Salmonella spp. were found significantly high in 73.3 per cent samples of SCJ and 23.3 per cent samples of TPD.

Conclusions

The incidence of high bioloads attributes towards a potential reservoir of foodborne pathogens due to unhygienic vending practices.