NC Food Innovation Lab

Recent Works

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Sorted by most recent date added to the index first, which may not be the same as publication date order.

2024 journal article

A perspective on the environmental impact of plant- based protein concentrates and isolates

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 121(50).

By: W. Aimutis n & R. Shirwaiker n 

author keywords: plant- based; protein; environmental impact; security
MeSH headings : Environment; Plant Proteins; Food Supply; Humans; Animals
topics (OpenAlex): Agriculture Sustainability and Environmental Impact; Food Waste Reduction and Sustainability; Muscle metabolism and nutrition
Sources: Web Of Science, NC State University Libraries
Added: January 13, 2025

2024 article

A scoping review of cultivated meat techno-economic analyses to inform future research directions for scaled-up manufacturing

Goodwin, C. M., Aimutis, W. R., & Shirwaiker, R. A. (2024, October 18). NATURE FOOD, Vol. 10.

By: C. Goodwin, W. Aimutis & R. Shirwaiker 

MeSH headings : Meat / economics; Animals; Bioreactors / economics; Humans; Food Technology / economics; In Vitro Meat
topics (OpenAlex): Agriculture Sustainability and Environmental Impact; Meat and Animal Product Quality; Food Waste Reduction and Sustainability
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: October 28, 2024

2024 review

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

[Review of ]. FOODS, 13(7).

By: Y. Liu  n, W. Aimutis n & M. Drake n

author keywords: dairy proteins; plant proteins; precision fermentation; cell culturing; algal proteins; mycoprotein
topics (OpenAlex): Protein Hydrolysis and Bioactive Peptides; Proteins in Food Systems; Phytase and its Applications
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
13. Climate Action (Web of Science)
15. Life on Land (Web of Science)
Source: Web Of Science
Added: May 13, 2024

2022 review

Plant-Based Proteins: The Good, Bad, and Ugly

[Review of ]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 13, 1–17.

By: W. Aimutis n

author keywords: plant-based; proteins; functionality; manufacturing; nutrition; allergenicity
MeSH headings : Agriculture; Food Supply; Humans; Plant Proteins
topics (OpenAlex): Proteins in Food Systems; Transgenic Plants and Applications; Agriculture Sustainability and Environmental Impact
TL;DR: Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations because they seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: May 23, 2022

2022 article

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.

By: L. LaFountain n, S. Johanningsmeier n, F. Breidt n, G. Stoforos n & R. Price n

author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157; Fermented Foods; Fruit
topics (OpenAlex): Postharvest Quality and Shelf Life Management; Essential Oils and Antimicrobial Activity; Phytochemicals and Antioxidant Activities
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 4, 2022

2021 article

Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes

Hayes, M., Corbin, S., Nunn, C., Pottorff, M., Kay, C. D., Lila, M. A., … Ferruzzi, M. G. (2021, May 14). FOOD & FUNCTION, Vol. 5.

By: M. Hayes, S. Corbin, C. Nunn, M. Pottorff, C. Kay , M. Lila , M. Iorrizo, M. Ferruzzi

co-author countries: Belgium 🇧🇪
MeSH headings : Biological Availability; Carotenoids / chemistry; Carotenoids / metabolism; Carotenoids / pharmacokinetics; Chlorophyll / chemistry; Chlorophyll / metabolism; Chlorophyll / pharmacokinetics; Digestion; Genotype; Models, Biological; Spinacia oleracea / chemistry; Spinacia oleracea / genetics
topics (OpenAlex): Consumer Attitudes and Food Labeling; Seed and Plant Biochemistry; Food Science and Nutritional Studies
TL;DR: It is suggested that the genotype, processing treatment, and genotype × processing (G × P) interaction may affect carotenoid and chlorophyll bioaccessibility in spinach and that food processing remains a dominant factor in modulating the bioavailability of these phytochemicals. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: ORCID, Web Of Science, NC State University Libraries
Added: June 22, 2021

2021 journal article

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations

FOOD MICROBIOLOGY, 94.

By: I. Perez-Diaz, S. Johanningsmeier, K. Anekella, C. Pagan-Medina, L. Mendez-Sandoval, C. Arellano, R. Price, K. Daughtry ...

co-author countries: Spain 🇪🇸
author keywords: Cucumber fermentation; Lactic acid bacteria; Starter culture; Screening design; RAPD; Rep-PCR
MeSH headings : Cucumis sativus / microbiology; Fermentation; Fermented Foods / microbiology; Food Microbiology; Genotype; Lactobacillus pentosus / classification; Lactobacillus pentosus / genetics; Lactobacillus pentosus / isolation & purification; Lactobacillus pentosus / metabolism; Lactobacillus plantarum / classification; Lactobacillus plantarum / genetics; Lactobacillus plantarum / isolation & purification; Lactobacillus plantarum / metabolism; Phenotype; Random Amplified Polymorphic DNA Technique; Sodium Chloride / metabolism
topics (OpenAlex): Probiotics and Fermented Foods; Microbial Metabolites in Food Biotechnology; Advances in Cucurbitaceae Research
TL;DR: This research identified three genetically diverse L. pentosus strains and one L. plantarum as candidates for starter cultures for commercial cucumber fermentations. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
16. Peace, Justice and Strong Institutions (OpenAlex)
Source: Web Of Science
Added: January 19, 2021

2020 journal article

Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry

SCIENTIFIC REPORTS, 10(1).

By: M. Mengist n, H. Burtch n, H. Debelo n, M. Pottorff n, H. Bostan n, C. Nunn  n, S. Corbin n, C. Kay n  ...

MeSH headings : Blueberry Plants / genetics; Blueberry Plants / metabolism; Digestion; Flavonoids / metabolism; Genotype; Hydroxybenzoates / metabolism; In Vitro Techniques
topics (OpenAlex): Horticultural and Viticultural Research; Phytochemicals and Antioxidant Activities; Berry genetics and cultivation research
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
Added: November 16, 2020

2020 journal article

Modeling buffer capacity and pH in acid and acidified foods

JOURNAL OF FOOD SCIENCE, 85(4), 918–925.

By: R. Price*, M. Longtin n, S. Conley-Payton*, J. Osborne n, S. Johanningsmeier*, D. Bitzer n, F. Breidt*

author keywords: acid; base; acid foods; acidified foods; buffer capacity; buffer model; pH
MeSH headings : Acids / analysis; Algorithms; Buffers; Chromatography, High Pressure Liquid; Food Analysis; Food Safety; Hydrogen-Ion Concentration; Models, Biological; Salts / analysis
topics (OpenAlex): Chemical and Physical Properties in Aqueous Solutions; Pesticide Residue Analysis and Safety; Analytical Chemistry and Chromatography
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 14, 2020

2020 journal article

Modeling the buffer capacity of ingredients in salad dressing products

JOURNAL OF FOOD SCIENCE, 85(4), 910–917.

By: M. Longtin*, R. Price*, R. Mishra* & F. Breidt*

author keywords: acid; base; buffer capacity; ionic strength; modeling; pH prediction; salad dressing
MeSH headings : Acetic Acid / analysis; Buffers; Condiments / analysis; Food Ingredients / analysis; Hydrogen-Ion Concentration; Salts / analysis
topics (OpenAlex): Meat and Animal Product Quality; Chemical and Physical Properties in Aqueous Solutions; Biochemical Analysis and Sensing Techniques
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 6, 2020

2020 journal article

Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation System

JOURNAL OF FOOD PROTECTION, 83(5), 745–753.

By: C. Jones n, R. Price n & F. Breidt n

author keywords: Acid resistance; Competition; Escherichia coli O157:H7; Survival; Vegetable fermentation
MeSH headings : Escherichia coli O157 / growth & development; Fermentation; Humans; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Microbial Viability; Shiga-Toxigenic Escherichia coli / growth & development; Vegetables
topics (OpenAlex): Listeria monocytogenes in Food Safety; Microbial Metabolic Engineering and Bioproduction; Probiotics and Fermented Foods
TL;DR: The data indicate that stationary phase acid resistance may not accurately predict STEC survival during vegetable fermentations. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 13, 2020

2019 journal article

Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

JOURNAL OF FOOD SCIENCE, 84(5), 1129–1137.

By: E. McMurtrie n, S. Johanningsmeier n, F. Breidt n & R. Price n

author keywords: cucumber; fermentation; food preservation; lactic acid bacteria; texture
MeSH headings : Calcium Chloride / chemistry; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Hydrogen-Ion Concentration; Salts / chemistry; Sodium Chloride / chemistry
topics (OpenAlex): Meat and Animal Product Quality; Cassava research and cyanide; Aquaculture disease management and microbiota
TL;DR: Fermentation brines containing acetic acid reduced the pH of the cucumber and the soil-associated Enterobacteriaceae spp. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: May 28, 2019

2019 journal article

Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

JOURNAL OF FOOD PROTECTION, 82(4), 570–578.

By: D. Dupree*, R. Price n, B. Burgess  n, E. Andress * & F. Breidt n

author keywords: Calcium; Escherichia coli; Microbial competition; Salt; Sodium; Vegetable fermentations
MeSH headings : Calcium Chloride; Escherichia coli O157; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Sodium Chloride; Vegetables
topics (OpenAlex): Listeria monocytogenes in Food Safety; Microbial Inactivation Methods; Probiotics and Fermented Foods
TL;DR: NaCl and CaCl2 concentrations affected LAB and STEC strains differently, with growth rates at 6% NaCl more than LAB in vegetable broth and death rates minimally affected by salt type or concentration with lactic acid. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 9, 2019

2018 journal article

RNA Helicase Mediates Competitive Fitness of Listeria monocytogenes on the Surface of Cantaloupe

HORTICULTURAE, 4(4).

By: R. Price n, C. Parsons n & S. Kathariou n

author keywords: Listeria monocytogenes; competitive fitness; produce; RNA helicase
topics (OpenAlex): Listeria monocytogenes in Food Safety; Insect behavior and control techniques; Microbial Inactivation Methods
TL;DR: The findings suggest that the DEAD-box RNA helicase encoded by the lmo0866 homolog is critical for relative fitness of L. monocytogenes on cantaloupe. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 21, 2019

2018 journal article

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

FOOD CONTROL, 90, 304–311.

By: Z. Ding *, S. Johanningsmeier n, R. Price n, R. Reynolds n, V. Truong n, S. Payton n, F. Breidt n

co-author countries: China 🇨🇳
author keywords: Nitrate; Nitrite; Vegetables; Fermented; Acidified; Antioxidant
topics (OpenAlex): Phytochemicals and Antioxidant Activities; Cynara cardunculus studies; Antioxidant Activity and Oxidative Stress
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2017 journal article

1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii

ACS MEDICINAL CHEMISTRY LETTERS, 8(1), 27–31.

By: W. Huggins, B. Minrovic, B. Corey, A. Jacobs, R. Melander, R. Sommer , D. Zurawski, C. Melander

author keywords: antibiotic resistance; antibiotics; Acinetobacter baumannii
topics (OpenAlex): Antibiotic Resistance in Bacteria; Bacteriophages and microbial interactions; Phenothiazines and Benzothiazines Synthesis and Activities
TL;DR: A small molecule with potent antibiotic activity against multiple strains of multidrug-resistant and extensively drug-resistant Acinetobacter baumannii is identified and represents a promising start in the development of a class of drugs that can target this bacterial pathogen. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2017 journal article

Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

JOURNAL OF FOOD SCIENCE, 82(1), 167–173.

By: S. Fan n, F. Breidt n, R. Price n & I. Perez-Diaz  n

author keywords: acetic acid; acid resistance; lactic acid; probiotic; refrigerated pickles
MeSH headings : Acetic Acid / pharmacology; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Fruit and Vegetable Juices / microbiology; Humans; Hydrogen-Ion Concentration; Lactic Acid / pharmacology; Lactobacillus / drug effects; Lactobacillus / growth & development; Lacticaseibacillus casei; Pediococcus / drug effects; Pediococcus / growth & development; Probiotics; Refrigeration; Salts; Sodium Chloride; Vegetables / microbiology
topics (OpenAlex): Probiotics and Fermented Foods; Microbial Metabolites in Food Biotechnology; Gut microbiota and health
TL;DR: One of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 108 CFU/mL, which may aid in the development of commercial probiotic refrigerated pickle products. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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