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Chicory (Cichorium intybus L.; witloof) is a crisp bitter leafy vegetable, popularly used in western cuisine in salads and soups (leaves) and as an alternative to coffee (roasted roots). In this study, we explored the effect of heat processing under various temperatures and for different durations on the nutritional composition of chicory leaves using gas chromatography–mass spectrometry (GC/MS) and principal component analysis (PCA). "Vintor" chicory leaves were processed and homogenized to obtain lyophilized samples, and their moisture content and pH were measured. Heat processing was conducted at 4, 30, 60, and 100°C. Metabolites were extracted and analyzed using GC/MS. The results were statistically analyzed using multiple t‐tests and Tukey–Kramer method. A PCA was conducted using standardized data. A lower temperature (≤60°C) positively influenced the concentrations of nutritional components (sugars, free amino acids, and organic acids), branched‐chain amino acids (which reportedly improve exercise performance), and γ‐aminobutyric acid (which exerts antihypertensive effects). Whereas, a higher temperature (100°C) and microwave processing induced the generation of low‐molecular‐weight sugars from polysaccharides and glycosides, decreased free amino acid concentrations, and caused heat‐induced aminocarbonyl reactions. This study provides valuable information for enhancing the flavor profiles and potential health benefits of chicory leaves by identifying the optimal heat processing parameters for preserving the desired nutritional value. Practical Application: The palatability, nutritional content, and health benefits of chicory have been evaluated based on its inherent constituents, but changes in these parameters during food processing remain unclear. Heating at 30 and 60°C activated secondary metabolism in chicory, increasing the amino acid and organic acid concentrations, whereas heating at 100°C and microwave processing increased the sugar concentrations in chicory. Thus, the nutritional value and potential health benefits of chicory could be enhanced by processing it under controlled temperatures; the findings are valuable for both consumers and food processing industry. [ABSTRACT FROM AUTHOR]

Nigella sativa is one of the nutraceuticals that has gained popularity and studied extensively in recent decades as it is considered a safe medicinal plant for use as a dietary supplement. N. sativa contains a wide variety of bioactive substances, which include polyphenols, volatile oils (thymoquinone and p‐cymene), proteins, and peptides. The biological attributes of N. sativa include antioxidant, antimicrobial, antifungal, anti‐inflammatory, anticancer, antidiabetic, antihypertensive, hypolipidemic, and antioxidant activities, which have potential applications for the prevention of a variety of chronic diseases. In the food industry, N. sativa improves the sensory qualities, shelf life, strength, and freshness of foods, such as bread, pizza, biscuits, cookies, and cakes. This review discusses the industrial use of N. sativa, which includes processing technologies to enhance its health‐promoting properties as well as the isolation of nutraceutical components. [ABSTRACT FROM AUTHOR]

Titanium dioxide (TiO2) nanomaterials have attracted significant attention due to their good biocompatibility and potential for multifunctional applications. In the last few years, there has been growing interest in the use of TiO2 nanomaterials in the food industry. However, a systematic review of the synthesis methods, properties, and applications of TiO2 nanomaterials in the food industry is lacking. In this review, we provide a summary of the synthesis and properties of TiO2 nanomaterials and their composites, with a focus on their applications in the food industry. We also discuss the potential benefits and risks of using TiO2 nanomaterials in food applications. This review aims to promote food innovation and improve food quality and safety. [ABSTRACT FROM AUTHOR]

Understanding quantitative relationships between protein and other chemical components in diverse soybean genotypes (lines) grown in different locations and the firmness of tofu can provide scientific insight for selecting soybean suitable for tofu making. Locations showed significant effects on seed components, including total protein, major storage proteins, subunits and polypeptides of the major storage proteins, and calcium, but not magnesium or phytic acid. Results showed that 11S content, but not 11S/7S ratio, was only correlated with filled tofu firmness when analyzed over all locations. A strong and positive correlation between firmness and A3 polypeptide of the 11S protein content was found for both pressed tofu (r = 0.80, p < 0.001) and filled tofu (r = 0.76, p < 0.001) over three locations (overall pooled data) and within most individual locations. The correlation of filled tofu firmness and A3 polypeptide was significant for each of the three individual locations. However, the correlation of pressed tofu firmness and A3 polypeptide content was significant at two of three locations. Mean calcium content was positively correlated with mean pressed and filled tofu firmness over all locations, but calcium was not correlated with pressed tofu firmness at any individual location, and only one location showed a significant correlation of calcium and filled tofu firmness. In addition, pressed tofu firmness was found to be negatively correlated with tofu yield. The findings that A3 polypeptide's strong relationship with tofu firmness within certain locations may be used by the food industry to select proper soybean for manufacturing tofu and to facilitate tofu soybean breeding for tofu making. [ABSTRACT FROM AUTHOR]

Southern California is a diverse region that is home to a high concentration of food science companies, with an increasing demand for additional food scientists and technologists to join this workforce. Despite this abundance of food science companies and the high demand for jobs, there is currently a shortage in the number of qualified food scientists and technologists in the region. This shortage is also observed within higher education, with declining enrollments in the food science graduate and undergraduate programs across Southern California. Here, we conduct a case study to explore the factors that influence students from Southern California to pursue or not pursue careers in food science. We surveyed both undergraduate and graduate students currently enrolled in food science as well as industry professionals in the region to determine sources of knowledge about the discipline, and motivations and barriers for pursuing careers in food science. We also surveyed high school educators in the region to gain additional perspectives on how food science is being introduced at the secondary level, if at all. Our results demonstrate that many students and high school educators are not knowledgeable about career options within food science and that students who are pursuing food science largely report similar motivations for pursuing the discipline as those currently working in the food science industry. We conclude by discussing implications for the food science education community within Southern California and beyond. [ABSTRACT FROM AUTHOR]

The Journal of Food Science, published by the Institute of Food Technologists (IFT), is a popular and valuable resource for researchers in the field of food science. The journal recently published a special collection on food additives, which includes articles on the pros and cons of food additives, nanotechnology, FDA regulations, and the impact of additives on food safety, nutrition, and quality. The collection provides additional background information to IFT's Food Additives and Preservatives Toolkit. The journal also features articles on various topics such as yogurt starter cultures, kombucha stability, nanocomposite films for oxygen scavenging, probiotic fermented salami, and the quality of germinated black lentils. Overall, the journal aims to provide comprehensive and diverse perspectives on food science and technology. [Extracted from the article]

Sorghum 3‐deoxyanthocyanins (3‐DXAs) have greater stability when compared to other anthocyanins. However, the efficiency in extracting these phenolic compounds from cereals, using conventional methods, is low, because most of them are bound to the cell wall. Thus, the aim of this study was to optimize the ultrasound‐assisted extraction (UAE) of anthocyanins and total phenolics from sorghum flour, and evaluate the stability of the 3‐DXAs. Two frequencies (25 and 45 kHz) were applied in a Central Composite Rotational design to investigate the effect of the variables time (5–75 min) and temperature (30–65°C) using the UAE, with amplitude of the ultrasonic power set at 400 W. In addition, the stability of the 3‐DXAs present in the extracts was evaluated. It was possible to successfully optimize the extraction of total anthocyanins (both frequencies) and phenolics (at 45 kHz), and then to obtain equations, to predict their concentrations, with high R2. The efficiency of UAE was observed, increasing the yield of total anthocyanins, phenolics, and antioxidant capacity at the frequencies of 25 and 45 kHz by 30% and 27%, 10% and 5%, and 30% and 15%, respectively. The apigeninidin was the major 3‐DXA found in the extracts, and the luteolinidin was the most stable over storage time. Overall, there was no difference in the 3‐DXAs stability obtained by the UAE compared to the conventional method. Thus, ultrasound is an alternative to obtaining sorghum extracts rich in 3‐DXAs and other phenolic compounds. Practical Application: The health benefits of sorghum 3‐deoxyanthocyanins coupled with the growing interest of the food industry in producing healthier food products have motivated this study, because it is important to find ways to optimize 3‐deoxyanthocyanins extraction. We have demonstrated that ultrasound‐assisted extraction was efficient in extracting high amounts of 3‐deoxyanthocyanins and other phenolics from sorghum flour. Moreover, some 3‐deoxyanthocyanins have shown to be more stable than others after extraction. Thus, the ultrasound has great potential to produce sorghum phenolic extracts rich in 3‐deoxyanthocyanins, which can be used as natural colorants and functional ingredients in foods. [ABSTRACT FROM AUTHOR]

Recent advances in hyperspectral imaging (HSI) have demonstrated its ability to detect defects in fruit that may not be visible in RGB images. HSIs can be considered 3D images containing two spatial dimensions and one spectral dimension. Therefore, the first question that arises is how to process this type of information, either using 2D or 3D models. In this study, HSI in the 550–900 nm spectral range was used to detect bruising in oranges. Sixty samples of Thompson oranges were subjected to a mechanical bruising process, and HSIs were taken at different time intervals: before bruising, and 8 and 16 h after bruising. The samples were then classified using two convolutional neural network (CNN) models, a shallow 7‐layer network (CNN‐7) and a deep 18‐layer network (CNN‐18). In addition, two different input processing approaches are used: using 2D information from each band, and using the full 3D data from each HSI. The 3D models were the most accurate, with 94% correct classification for 3D‐CNN‐18, compared to 90% for 3D‐CNN‐7, and less than 83% for the 2D models. Our study suggests that 3D HSI may be a more effective technique for detecting fruit bruising, allowing the development of a fast, accurate, and nondestructive method for fruit sorting. Practical Application: Orange bruises can reduce the market value of food, which is why the food processing industry needs to carry out quality inspections. An effective way to perform this inspection is by using hyperspectral images that can be processed with 2D or 3D models, either with deep or shallow neural networks. The results of the comparison performed in this work can be useful for the development of more accurate and efficient bruise detection methods for fruit inspection. [ABSTRACT FROM AUTHOR]

A new technology called "Sunrise 2027" is being implemented in the retail industry to transition from traditional barcodes to two-dimensional (2D) web-enabled codes. These 2D codes will provide consumers with more product information through their smartphones and offer improved inventory management for retailers. The codes can store additional data such as nutritional profiles, ingredient sourcing, and recipes. However, there are challenges to overcome, including standardization, consumer education, and infrastructure adjustments. The initiative aims for widespread adoption within the next 3-5 years. [Extracted from the article]

Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. Supplement Material. Practical application: This study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour. [ABSTRACT FROM AUTHOR]

Plant constituents are of great interest in the food processing industry as potential natural preservative agents for controlling foodborne pathogens. In this study, the 95% EtOH/H2O extract of Ginkgo biloba leaves was separated using polarity extraction solvents with petroleum ether (PE), ethyl acetate (EA), n‐butanol (nB), and water (W) by the principle of similarity and compatibility. Through TLC and NMR analysis of these extracts, it can be concluded that the main component of PE extract were organic acids, for EA extract were flavonoids, for nB extract were phenylpropanoids, and water extract were oligosaccharides. Twelve monomer compounds were separated from the extracts to verify the composition of each extraction stage. Results of morphological and molecular identification revealed that Monilinia fructicola and Rhizopus stolonifer were the main fungi causing peach rot. After evaluating the antifungal activity and peach quality of the four extract/sodium alginate coatings, it was found that the n‐butanol extract/sodium alginate coating containing phenylpropanoids had the lowest decay index and the best preservation effect, providing a sustainable alternative to reduce the harm to the environment of synthetic preservatives. Practical Application: The abuse of synthetic preservatives poses a threat to the ecological environment and physical health. Therefore, this study developed sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids, which has good effects on the preservation of peaches. The agent is a promising environmentally friendly alternative for synthetic preservatives. [ABSTRACT FROM AUTHOR]

Probiotics viability and stability is a core challenge for the food processing industry. To prolong the viability of probiotics (Lactobacillus acidophilus), gelatin (GE)–chitosan (CH) polyelectrolytes‐coated nanoliposomes were developed and characterized. The average particle size of the nanoliposomes was in the range of 131.7–431.6 nm. The mean zeta potential value of the nanoliposomes differed significantly from −42.2 to −9.1 mV. Scanning electron micrographs indicated that the nanoliposomes were well distributed and had a spherical shape with a smooth surface. The Fourier transform infrared spectra revealed that the GE–CH polyelectrolyte coating has been effectively applied on the surface of nanoliposomes and L. acidophilus cells were successfully encapsulated in the lipid‐based nanocarriers. X‐ray diffraction results indicated that nanoliposomes are semicrystalline and GE–CH polyelectrolyte coating had an influence on the crystalline nature of nanoliposomes. Moreover, the coating of L. acidophilus‐loaded nanoliposomes with GE–CH polyelectrolytes significantly improved its viability when exposed to simulated gastrointestinal environments. The findings of the current study indicated that polyelectrolyte‐coated nanoliposomes could be used as an effective carrier for the delivery of probiotics and their application to food matrix for manufacturing functional foods. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the influences of a dipping/coating composed of calcium chloride (CaCl2) or chitosan on the quality of ripe mango pieces during frozen storage for 6 months. The fruits were dipped in solutions with concentrations of 0.5% and 1% for different times (15 or 30 min for CaCl2 and 1 or 15 min for chitosan). We found that treatment with 1% CaCl2 for 30 min significantly retarded the color changes with the highest L* (p < 0.05) and the lowest of b* and ∆E (p ≥ 0.05). Interestingly, treatment with 0.5% CaCl2 for 30 min significantly preserved the contents of total phenolics and total flavonoids and the antioxidant activities at values higher than the control levels, as determined by DPPH and ABTS assays (p < 0.05). Moreover, treatment with 0.5%–1% chitosan for 1 min effectively delayed the loss of moisture and weight. The results indicate that dipping in CaCl2 is an alternative simple food processing technique for improving the quality of ripe mango pieces during frozen storage that effectively delays the color changes and preserves the antioxidant content and activity. Highlights: The coating of frozen ripe mango pieces with CaCl2 and chitosan was first investigated.CaCl2 effectively retarded the color change during storage and after thawing.Chitosan effectively delayed the loss of moisture and weight of mango pulp.Coating with 0.5% CaCl2 for 30 min maintained the phytochemicals and antioxidant activities.Coating treatment can preserve mango qualities and could be commercialized with cost savings. Practical Application: The present article proposes a strategy that effectively delays the physicochemical changes and preserves the nutritional properties of mango fruit and could be commercialized with cost savings. A frozen mango can either be consumed (ready‐to‐eat frozen mango) or used as a food raw material. [ABSTRACT FROM AUTHOR]

In order to ascertain optimal potato pretreatment strategy for potato–rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF + RF, PP + RF, CPF + RF, and MP + RF blends were investigated relative to their noodle quality. The results indicated that compared to RF, CPF + RF, and MP + RF blends, RPF + RF and PP + RF blends exhibited a lower degree of starch damage, solubility, and breakdown viscosity, as well as higher relative crystallinity, final, and setback viscosity, which are favorable to quality of noodles. Therefore, the noodles made from RPF + RF and PP + RF showed the most desirable cooking quality and texture. In summary, high damaged starch content and excessive amylose content were detrimental to noodle making. Consequently, our research revealed that RPF/pulp (ungelatinized potato materials) blended with rice flour can be employed to produce decent potato–rice noodles. Practical Application: Cooked potato flour is main processing method of commercial potato flour and widely used in potato staple food industry. However, the results of our study show that raw potato flour and potato pulp are more suitable for processing of potato–rice noodle than cooked potato flour and mashed potato and can significantly improve the quality of rice noodle. This provides new ideas and insights for the preprocessing of raw potato in the potato staple food industry and the quality improvement of rice noodle. Highlights: The physicochemical properties of potatoes changed with various pretreatments.Excessive amylose content and starch damage were detrimental to noodle making.Partial substitution of rice flour with raw potato flour/pulp improved rice noodle quality.Raw and ungelatinized potato material is preferable for potato–rice noodle making. [ABSTRACT FROM AUTHOR]

Food technologists and food scientists have been working on minimally processed foods for years - and must continue to develop new food products in a sustainable manner. I have ordered a copy of a recently published book, I Ultra-Processed People: The Science Behind Food That Isn't Food i by Chris van Tulleken (W. W. Norton & Company, June 27, 2023). For several years, international food agencies, such as the Food and Agriculture Organization of the United Nations (FAO), have discussed the challenges and concerns of "ultra-processed foods.". [Extracted from the article]

Food Tech Innovations That Are Changing How the World Eats will feature leading food tech companies sharing innovations that have changed food consumption. The Institute of Food Technologists (IFT) has announced the keynote and featured speakers at IFT FIRST: Annual Event and Expo, held July 16-19, 2023, at McCormick Place in Chicago, IL, USA. Epigallocatechin gallate (EGCG), epicatechin gallate (ECG), gallocatechin gallate (GCG), epigallocatechin (EGC), and epicatechin (EC) are the most abundant catechins in green tea broth, and there are significant differences in their intensities and thresholds of bitterness and astringency. [Extracted from the article]

The endogenous components of okara can affect the extraction and modification of insoluble dietary fiber (IDF). This study was intended to investigate the effect of extraction and purification of IDFs from okara affected by the endogenous components and composite enzyme Viscozyme®L. After that, the physicochemical, functional, and structural characteristics of IDFs were analyzed. The results showed that with the purification of degreasing, deproteinizing and destarching, Viscozyme®L can accurately act on the cell wall of okara, leading to the increase in specific surface area of IDF and the formation of honeycomb‐like structure. In accordance with the X‐ray diffraction and Fourier‐transform infrared spectrum investigations, relative crystallinity decreased and certain cellulose components were reallocated and changed into soluble dietary fiber. Moreover, the modified IDF showed improved water‐holding capacity (10.73–11.59 g/g), oil‐holding capacity (5.37–6.60 g/g), and swelling capacity (8.99–12.37 mL/g), leading to improved adsorption capacities of glucose (maximum: 39.60 mg/g), cholesterol (14.54–33.56 mg/g at pH 7; 10.94–19.37 mg/g at pH 2), and cholate and better cation‐exchange capacity. The outcomes demonstrated the potential for the acquired IDFs, particularly the high‐purity modified‐IDFs T3 and T4, to be exploited as functional fiber components in the food sector. Practical Application: This study advances the understanding of the internal mechanism of modified insoluble dietary fiber (IDF) with different purities in okara. The obtained high‐purity modified IDF can be employed as a functional fiber raw material in the manufacture of functional foods, and can also be utilized to assist in the treatment of some illnesses due to its well‐established in vivo function. [ABSTRACT FROM AUTHOR]

The high incidence of sodium overconsumption in the general population has led sodium reduction in commercial food products to become a topic of importance in the food industry. In order to bridge the gap between sodium reduction understanding in the food industry and academia, focus groups and individual interviews of food industry professionals were conducted. Sodium reduction and influence from external entities such as federal regulations and consumer insight were prominent in the nutritional concerns of food industry professionals. A large variety of sodium reduction strategies were introduced with discussion on the many factors that contribute to their potential for success. Flavor modification methods were most prevalent in the discussion, with particular focus on potassium chloride and incorporating umami taste. Factors that frequently positively contributed to a strategy's success include maintaining functionality and/or important sensory attributes, inexpensive to implement, and being perceived as clean label. Conversely, factors that negatively affect success include adversely impacting flavor, being considered not clean label, and high costs of implementation. Foods important for future sodium reduction varied widely, although those were largely products with high sodium density. Future efforts toward reducing sodium overconsumption and sodium content in the food supply fell into three categories: consumer‐focused, industry‐focused, and research‐focused. Of particular importance for future efforts included greater regulatory pressure and more consumer nutritional education. Findings suggest that future efforts to reduce the incidence of sodium overconsumption should be carried out through multiple avenues rather than focusing on the agency of consumers, the food industry, or research alone. [ABSTRACT FROM AUTHOR]

Different wavelength emitting infrared (IR) lamps (transparent quartz tungsten (TQT), ruby‐coated quartz tungsten (RCQT), and ceramic) were used for dry peeling and evaluating the spectral characteristics of emitted radiations. The maximum temperatures for ceramic, RCQT, and TQT were 560, 662, and 861°C, respectively. The peak wavelength determined by Wien's law was between 3.37 and 21.47 µm. Comparatively, longer wavelength was emitted by ceramic lamp. The spectral emissive power determined by Stefan Boltzmann's law was 1.14–37.49 kW m−2 using the IR emitters at different power levels. The radiant efficiency was higher for the ceramic lamp. The peak wavelength and emissive power had a major influence on the peeling performance and quality during IR peeling. The optimized parameters for IR dry peeling of shallots are 60 mm distance between lamp and product, 59.74% IR power level, 15 min of heating time using the ceramic (peak wavelength 8.16 µm) lamp. Practical Application: Infrared dry peeling of shallots is a sustainable alternative to traditional peeling methods that leaves adverse environmental footprints. Spectral characteristics of the infrared lamp can be used to determine the suitable emitter for the dry‐peeling operation. It is necessary to check the wavelength emitted by the source for designing the IR system based on the food product and application. This study will be helpful in food processing industries to use an effective infrared lamp that can efficiently peel the agricultural product and sustainably maintain quality. [ABSTRACT FROM AUTHOR]

This document provides a summary of various articles published in the Journal of Food Science. It begins by discussing the trend of food price inflation in the United States, noting that grocery store prices have remained flat while food services inflation has decreased. The report also highlights the increase in consumers buying private brands as a response to high food prices. The document then focuses on a specific article that reviews the sensory attributes of fine flavor cocoa beans and chocolate, emphasizing the need for precise descriptors in sensory evaluation. Additionally, it mentions other articles in the journal that address reducing food waste and refining processing procedures. These include topics such as ultrafine grinding of barley, preparing red jujube powder with higher antioxidant activity, upcycling romaine lettuce outer leaves, using rhubarb powder as a functional bread ingredient, and using pulsed light for decontamination of minced onions. [Extracted from the article]

The inclusion of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) during extrusion processing of corn starch (CS) is presented in this study. Blends were prepared by incorporating CNC and MCC at different concentrations, 1%, 3%, 5%, and 10% w/w in CS. The crystallinity index (CrI) of CNC and MCC was determined using X‐ray diffraction, and the chemical functionality of CNC, MCC, and CS was studied using Fourier transform infrared spectroscopy. The pasting properties of the blends were studied using Micro Visco‐Amylo‐Graph before extrusion. The blends were preconditioned to 18 ± 0.5% (w.b.) moisture and extruded using a twin‐screw extruder at 200 and 250 rpm at 140°C. CS‐CNC's expansion ratio (ER) values were 2.95 to 3.35 and 2.72 to 3.22 for MCC. CNC's CrI and particle size were significantly lower than MCC, allowing CNC‐based extrudates to have ER values similar to the control even at high CNC concentration (≤10% w/w). This study demonstrated that fiber with particle size <100 µm can be added in direct‐expanded product formulations at high concentrations without negatively influencing the extrudate texture while offering increased nutritional value. Practical Application: This study gives insight into the potential application of cellulose nanocrystals and microcrystalline cellulose in manufacturing direct‐expanded extruded products, providing high fiber content without compromising the product quality. This knowledge could also be translated into manufacturing other food products such as breakfast cereals, pasta, and bread. [ABSTRACT FROM AUTHOR]

A novel peptide Ser‐Asp‐Asp‐Val‐Leu (SDDVL) of excellent zinc‐chelating capacity (13.77 mg/g) was identified in millet bran protein hydrolysates. In silico prediction demonstrated that SDDVL had no potential toxicity. The results of structural characterization demonstrated that both amino group and carboxyl group of SDDVL were the primary zinc‐chelating sites. Moreover, SDDVL‐zinc chelate showed higher stability (p < 0.05) than ZnSO4 and zinc gluconate under different processing conditions including most pasteurization conditions, heating at 100°C for 10–50 min, various pH values (8.0–10.0), treatment of glucose (4–8 g/100 g) or NaCl (1–4 g/100 g), and simulated gastrointestinal digestion. In addition, SDDVL‐zinc chelate showed higher zinc transport capacity than ZnSO4 and zinc gluconate in Caco‐2 cells (p < 0.05). These results suggested that millet bran peptide had a positive effect on the gastrointestinal stability and bioavailability of Zn, and SDDVL‐zinc chelate could be used as ingredient of zinc supplements. Practical Application: The current study provided a practical method to identify peptides of excellent zinc‐chelating capacity from millet bran protein hydrolysates. This study demonstrated that in silico prediction assisted with suitable database was a fast, practical, and economic way to evaluate the security and to analysis the physicochemical properties of novel peptides. Moreover, it provided an efficient method to assess the stability of peptide‐zinc chelate under different food processing conditions, which was the theoretical basis for utilization of peptide as ingredient of zinc fortifications. [ABSTRACT FROM AUTHOR]

The effective food processing to reduce nuts and legumes allergenicity could not be easily and directly concluded from reading a few published reports. Therefore, we conducted a meta‐analysis to investigate this issue. A literature search was conducted in eight electronic databases from January 2000 to June 11, 2021. The primary outcome of interest was the allergenicity of processed nuts or legumes determined by enzyme‐linked immunosorbent assay from in vitro studies. Data with the standardized mean difference (SMD) of 95% confidence interval (CI) were pooled using a random‐effect model by RevMan 5.4 software. Heterogeneity was assessed using Cochran's Q (PQ) and I2 tests. The search strategy identified 18,793 articles. However, only 61 studies met the inclusion criteria and were included in this meta‐analysis. There were 21 and 15 types of respective single and combined food processing treatments analyzed for their effects on reducing allergenicity. In single processing treatment, the extrusion and fermentation had the largest reduction in allergenicity, considering their SMD value, that is, −20.19 (95% CI: −22.22 to −18.17; the certainty of evidence: moderate) and −20.8 (95% CI: −24.10 to −17.50; the certainty of evidence: moderate), respectively. Whereas in the combination, the treatment of fermentation followed by proteolytic hydrolysis showed the most significant reduction (SMD: −53.34; 95% CI: −70.18 to −36.5) and the evidence quality of this treatment was considered moderate. In conclusion, these three food processing methods showed a desirable impact in reducing nuts or legumes allergenicity. Practical Application: Nuts and legumes play an essential role as protein sources in food consumption worldwide, but they usually contain allergens. Our study has investigated the food processing methods that effectively reduce their allergenicity by meta‐analysis. The result gives valuable information for further laboratory investigation on allergens and can be used by food industries in providing foods from nuts and legumes with lower allergenicity. [ABSTRACT FROM AUTHOR]

Ten novel breeding lines of quinoa (Chenopodium quinoa Willd) suitable to be grown in the Pacific Northwest of the United States were developed and utilized for extrusion processing. Understanding how a particular breeding line performs during food processing and which properties determine its performance can promote the use of quinoa as an ingredient in value‐added products, such as extruded snacks. In this study, extrusion characteristics of the whole seed flours of the novel quinoa breeding lines were evaluated using a co‐rotating twin‐screw extruder at two temperatures (110°C and 125°C), three screw speeds (200, 350, and 500 rpm), and a moisture content of 18% (w.b.). The expansion ratio (ER) ranged from 1.15 to 2.33 and was negatively influenced by the fat content in the flours. Breeding line 11WAQ‐104.88 (WAQ10) exhibited the greatest potential for use in direct expanded foods as it had the highest ER for all conditions studied. Strong correlations were found between ER and pasting properties of the flours, proving the usefulness of the pasting test for flour quality evaluation before extrusion processing. The results demonstrate the potential of using quinoa for producing direct expanded food products and highlight the importance of selecting specific breeding lines for desired product characteristics. Practical Application: This study provides the extrusion processing characteristics of 10 new quinoa breeding lines. Based on the information gained, it will be easier for the food industry, including breeders as well as processors, to select the right quinoa variety based on their requirements, and may further help to enhance the use of quinoa. [ABSTRACT FROM AUTHOR]

Wheat allergy has become a global public health and food safety concern; however, there is no accessible cure for wheat allergy. The complete exclusion of wheat‐containing foods and environmental exposure is the most efficient allergy management to avoid the adverse reactions, which can be severe and occasionally life threatening. Therefore, the assay for accurate detection of wheat residues is demanded urgently for appropriate labeling guidelines and consumer safety. Thus, a sandwich enzyme‐linked immunosorbent assay (sELISA) targeting multiple wheat protein fractions was fabricated in the present study. The results showed that the limit of detection (LOD) and limit of quantitation (LOQ) of the constructed sELISA were 0.25 and 0.5 µg/g with high specificity for wheat. No cross‐reactivity was observed in 32 foods or food ingredients tested, except barley and rye. The developed sELISA can also discriminate against many commercial foods containing declared or undeclared wheat residues except for Chinese yellow wine. Furthermore, high heat also can obtain a higher level of proteins extracted with corresponding enhanced detectability up to 100°C from heated samples and 160 °C in baked samples. Practical Application: Wheat is the most common food ingredient and wildly applied in various processed foods. However, wheat can cause severe and life‐threatening symptoms in some allergic patients and must be labeled and tested accurately to protect those with a wheat allergy. Developing a new test assay can serve as a powerful tool for food manufacturers and regulatory agencies to accurately quantify wheat residues in processed foods and ensure their absence due to unintended contamination. [ABSTRACT FROM AUTHOR]

In order to search for suitable soybean varieties for different applications, the protein contents of Kunitz trypsin inhibitor (KTI), Bowman–Birk trypsin inhibitor (BBI), glycinin (11S), and β‐conglycinin (7S) of 93 soybean samples from different sources and harvest years were quantified by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Meanwhile, the protease inhibitory activities against trypsin and chymotrypsin were determined. Results showed that the individual protein contents and trypsin inhibitor activities differed significantly (p < 0.05) among soybean samples. KTI contents ranged from 5.25 to 14.60 mg·g−1; BBI contents ranged from 1.81 to 5.74 mg·g−1; 11S varied from 13.65% to 48.55% and 7S varied from 15.68% to 42.15% of total soluble protein; trypsin and chymotrypsin inhibitory activities were 8.93–20.95 mg TI·g−1 and 4.18 –12.79 mg CI·g−1, respectively. Excellent linear relationships existed between trypsin inhibitor contents and their activities. The regression equations offer a rapid method for estimating the activity of KTI or BBI in raw soybeans. Practical Application: The regression equations established based on a large number of soybean varieties offered a rapid method to estimate the activity of trypsin inhibitors. The data presented here provided useful information for the food industry or breeders to select soybean varieties with different inhibitory activities or protein contents for different food processing applications. [ABSTRACT FROM AUTHOR]

The impact of different ultrasonic power on the structure and functional properties of wheat gliadin (WG) and green wheat gliadin (GG) was investigated and compared. Ultrasound had no obvious effect on subunit composition and bands of WG and GG, and there were more small molecular weight bands in GG. The results of Fourier transform‐infrared spectroscopy, intrinsic fluorescence spectroscopy, and scanning electron microscopy analyses demonstrated that ultrasonic treatment had a significant effect on the structure of WG and GG, inducing the transformation from order structure to disorder structure. The dispersion and uniformity were better at 400 and 300 W, respectively. Under proper ultrasonic treatment, the particle size of WG and GG was significantly reduced, and the free sulfhydryl groups and surface hydrophobicity were significantly increased (p < 0.05). Furthermore, the functional properties of WG and GG such as solubility, emulsification properties, water holding and oil holding properties, thermal stability, and digestibility were enhanced. The better functional properties of WG and GG were obtained at 400 and 300 W, respectively. These results indicated that ultrasonic treatment with appropriate power was a valuable method for improving functional characteristics of WG and GG. Practical Application: Ultrasonic treatment could cause structural changes of wheat gliadin (WG) and green wheat gliadin (GG), and their functional properties are improved under appropriate power. This study compares the effects of ultrasound on WG and GG, and the results will provide theoretical guidance for the development of GG in the food industry. [ABSTRACT FROM AUTHOR]

Risk‐based monitoring programs are increasingly applied for cost‐effective monitoring of food safety. Such programs ideally consist of three steps: risk‐ranking, risk‐based inspections, and cost‐effective monitoring. Various methods have been described to perform the first step of risk‐based monitoring. However, once the risk‐ranking has been completed, identifying the hazard‐food combinations to monitor, the frequency of inspection needs to be established based on a prioritization of food business operators (FBOs). The aim of this paper is to provide an overview of methods available for risk‐based inspections. Literature shows that FBO's food safety compliance can be assessed based on company size, historical monitoring data, and socio‐economic factors influencing compliance behavior. Non‐compliance can either be intentional or unintentional. The latter can be assessed by evaluating the food safety culture of a company. Various models—ranging from qualitative (e.g., focus groups) to quantitative (e.g., scoring)—can be used for this purpose. These models usually include an evaluation of the organizational structure (e.g., management control, communication, commitment), the technical food safety environment (e.g., hygienic design, zoning), and employee characteristics (e.g., knowledge, risk awareness). Intentional non‐compliance can be assessed using food fraud vulnerability tools. These tools incorporate factors influencing the likelihood of food fraud at the company, that is, opportunity, motivation, and (lack of) control measures. The literature indicates that either self‐assessment tools or risk matrices are applied. There is no global consensus on the methods to apply for risk‐based inspections. Depending on time and budget available as well as preferred output, one of the presented methods may be applied for prioritizing FBOs. [ABSTRACT FROM AUTHOR]

In a research environment characterized by the five V's of big data, volume, velocity, variety, value, and veracity, the need to develop tools that quickly screen a large number of publications into relevant work is an increasing area of concern, and the data-rich food industry is no exception. Here, a combination of latent Dirichlet allocation and food keyword searches were employed to analyze and filter a dataset of 6102 publications about cold denaturation. After using the Python toolkit generated in this work, the approach yielded 22 topics that provide background and insight on the direction of research in this field, as well as identified the publications in this dataset which are most pertinent to the food industry with precision and recall of 0.419 and 0.949, respectively. Precision is related to the relevance of a paper in the filtered dataset and the recall represents papers which were not identified in the screeningmethod. Lastly, gaps in the literature based on keyword trends are identified to improve the knowledge base of cold denaturation as it relates to the food industry. This approach is generalizable to any similarly organized dataset, and the code is available upon request. Practical Application: A common problem in research is that when you are an expert in one field, learning about another field is difficult, because you may lack the vocabulary and background needed to read cutting edge literature froma new discipline. The Python toolkit developed in this research can be applied by any researcher that is new to a field to identify what the key literature is, what topics they should familiarize themselves with, and what the current trends are in the field. Using this structure, researchers can greatly speed up how they identify new areas to research and find new projects. [ABSTRACT FROM AUTHOR]

Consumer testing assays a panel's liking of a food or other sensory stimulus. However, liking can be influenced by mood, with people feeling more uncomfortable, or more unhappy reporting lower liking ratings than those in a higher affect. Though consumer testing typically takes place as a central location test (CLT, usually in a set of standardized sensory booths), the COVID‐19 pandemic has resulted in a global pivot to home use tests (HUTs), where panelists can taste and smell samples unmasked more safely while in their own homes. Unfortunately, as this situation differs in many ways to a central location test, this puts the validity of longitudinal comparisons of liking scores under question. Further, as people across the globe report feelings of worry, unease, and stress during the pandemic, this may present a second source of variation in affect with previous years. We tested a set of snack bar samples both at home and in a central location, in repeated measures with the same panel, to test the validity of comparisons across locations. We further compared CLT results to those when testing the same samples in a previous year. Finally, we performed a meta‐analysis of existing data on this subject. While liking behavior in CLTs did not differ between years, panelists rated some samples higher when in their own homes, in line with results from the meta‐analysis of previous reports. Interestingly, panelists in the study also assigned fewer penalties in the HUT, implying a less analytical mindset when in the home. Results suggest that care should be taken when comparing results taken at home during the COVID‐19 pandemic to those taken previously in a central location. Practical Application: Consumer testing is applied in the food industry to evaluate a panelist's liking for a food product or stimulus. However, liking is also dependent on factors extrinsic to the samples tested. Thus, with the switch to in‐home testing due to COVID‐19, we compared liking scores from in‐home and central locations testing, with higher scores common in HUTs. [ABSTRACT FROM AUTHOR]

A new rapid method has been developed for the determination of low levels of rosmarinic acid extracted from rosemary (Rosmarinus officinalis L.) and has been used as an antioxidant in meat and meat products after cold storage at 4°C. The method is a high performance liquid chromatography using a coulometric electrochemical detector. It provides a significant improvement on the limit of detection, which was 0.33 ppb, while the limit of quantification was 1 ppb of rosmarinic acid. The advantage of the method also lies in the simpler and faster sample preparation, which can quantify a very low concentration of rosmarinic acid (60 ppb), and is more than 40 ppb below the limits of previously existing methods. A coulometric method is well suited for determining low analyte concentrations and is one of the most sensitive analytical approaches available today, in addition to being time efficient and cost effective. Practical Application: A new method for determining low concentrations (60 ppb) of rosmarinic acid in meat and meat products is presented. The method is user‐friendly, as it does not require complex sample preparation. It is a selective, precise, and accurate method that makes it useful for routine applications in the meat and other food industries. [ABSTRACT FROM AUTHOR]

In this study, non‐targeted 1H NMR fingerprinting was used in combination with multivariate statistical analyses for the classification of Greek currants based on their geographical origins (Aeghion, Nemea, Kalamata, Zante, and Amaliada). As classification techniques, Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS‐DA) were carried out. To elucidate different components according to PDO (Protected Designation of Origin), products from Aeghion (Vostizza) were statistically compared with each one of the four other regions. PLS‐DA plots ensure that currants from Kalamata, Nemea, Zante, and Amaliada are well classified with respect to the PDO currants, according to differences observed in metabolites. Results suggest that composition differences in carbohydrates, amino, and organic acids of currants are sufficient to discriminate them in correlation to their geographical origin. In conclusion, currants metabolites which mostly contribute to classification performance of such discriminant analysis model present a suitable alternative technique for currants traceability. The study results contribute information to the currants' metabolite fingerprinting by NMR spectroscopy and their geographical origin. Practical Application: This study presents an analytical approach for a high nutritional value Greek PDO product, Vostizza currant. A further research and implementation of this method in food industry, can be the key to food fraud incidents. Thus, application of this work opens up posibilities to "farm to table" mission. [ABSTRACT FROM AUTHOR]

Using an online experiment with a nationally representative sample of 1200 adult American consumers, two "common or usual names," "Cell‐Based Seafood" and "Cell‐Cultured Seafood," were assessed using five criteria. Displayed on packages of frozen Atlantic Salmon, both "Cell‐Based" (60.1%) and "Cell‐Cultured" (58.9%) enabled participants to differentiate the novel products from "Farm‐Raised" and "Wild‐Caught" fish and 74% also recognized that those allergic to fish should not consume the product. Thus, both names met key regulatory criteria. Both names were seen as appropriate terms for describing the process for creating the product, meeting the criteria for transparency. There were no significant differences in the perceived safety, naturalness, taste, or nutritiousness of the products bearing the two names. However, participants' overall impressions associated with "Cell‐Based" were rated as more positive than those associated with "Cell‐Cultured" (P < 0.001, η2 = 0.010), as were their initial thoughts, images, and feelings (P < 0.001, η2 = 0.008). The participants were also slightly more interested in tasting (P < 0.05, η2 = 0.004) and in purchasing (P < 0.01, η2 = 0.006) "Cell‐Based" than "Cell‐Cultured" seafood. After learning the meaning of the terms, participants' overall impressions of "Cell‐Based" remained higher than "Cell‐Cultured" (P < 0.05, η2 = 0.003) and they remained slightly more interested in tasting (P < 0.05, η2 = 0.004) and in purchasing (P < 0.05, η2 = 0.005) "Cell‐Based" than "Cell‐Cultured" seafood. Therefore, "Cell‐Based Seafood" should be adopted as the best common or usual name for seafood made from the cells of fish. Practical Application: Widespread adoption and consistent use of a single "common or usual name" for "Cell‐Based" seafood, meat, poultry, and other products by the food industry, regulators, journalists, marketers, environmental, consumer, and animal rights advocates, and other key stakeholders would help shape public perceptions and understanding of this rapidly advancing technology and its products. This study confirms that "Cell‐Based Seafood" is the best performing term to label seafood products made from the cells of fish. It meets relevant FDA regulatory requirements and slightly outperforms "Cell‐Cultured Seafood" with regard to positive consumer perceptions, interest in tasting, and likelihood of purchasing these novel products. [ABSTRACT FROM AUTHOR]

There has been an increase in the search and application of new antimicrobial agents as alternatives to use of chemical preservatives and antibiotic‐like compounds by the food industry. The massive use of antibiotic has created a reservoir of antibiotic‐resistant bacteria that find their way from farm to humans. Thus, there exists an imperative need to explore new antibacterial options and bacteriophages perfectly fit into the class of safe and potent antimicrobials. Phage bio‐control has come a long way owing to advances with use of phage cocktails, recombinant phages, and phage lysins; however, there still exists unmet challenges that restrict the number of phage‐based products reaching the market. Hence, further studies are required to explore for more efficient phage‐based bio‐control strategies that can become an integral part of food safety protocols. This review thus aims to highlight the recent developments made in the application of phages and phage enzymes covering pre‐harvest as well as post‐harvest usage. It further focuses on the major issues in both phage and phage lysin research hindering their optimum use while detailing out the advances made by researchers lately in this direction for full exploitation of phages and phage lysins in the food sector. [ABSTRACT FROM AUTHOR]

This work aims to develop a finite element (FE) model for predicting temperature and moisture ratio of potato cylinders having diameters of 8, 10, 13 mm and 50 mm length during solar drying using COMSOL Multiphysics software. The developed model computed conduction, convection, and radiation with appropriate governing and boundary conditions by coupling heat transfer in solid, laminar flow, transport of diluted species, and moving mesh modules together. Moving mesh module was employed to embrace the effect of inevitable shrinkage parameter all through solar drying. Experimentations and calculations were done based on the requirement of FE model. The developed model showed the increment of product temperature from 299.51–313.73 K, 299.07–313.03 K, and 298.34–314.57 K in case of 8, 10, and 13 mm diameter samples for an effective drying period of 3 h 15 min, 4 h 15 min, and 5 h, respectively. At the same time, the moisture content reduced from 83.57%, 86.57%, and 82.12% (wb) to 9.08%, 9.99%, 10.44% (wb) for the respective samples. To prove the reliability of the FE model predicted results, an attempt was made through the artificial neural network (ANN) model for describing the drying performance of the potato as well. It was found that the FE model better simulated the drying behavior with higher R2 values (R2 = 0.988–0.995). The drying chamber air temperature was also simulated from FE model and validated with experimental data during drying of samples. The prediction capability of FE proposed model based on statistical error analysis showed lower values than ANN model. Practical Application: In the present study, the potential of mixed‐mode solar drying in food processing industries was established showing detailed investigation of transport processes throughout the solar drying process of potato cylinders. The established finite element (FE) model can be considered as a realistic alternative to experimentation. The food processing industries and dryer engineers can achieve better quality dried products by precisely operating the dryers at the optimum condition by help of the proposed FE model and product shrinkage analysis. [ABSTRACT FROM AUTHOR]

The challenges for scale‐up are often encountered in cleaning operations during the interpretation of data from clean‐in‐place (CIP) research. The objective of this investigation was to design and characterize flow characteristics in a bench‐scale system in a manner that evaluates scale‐up to a commercial‐scale CIP operation. A bench‐scale temperature‐controlled vessel was designed for evaluation of in‐place cleaning, and for development of scale‐up parameters. The wall shear stress was selected as the parameter for the comparison, as it is the significant parameter associated with deposit removal. Using the traditional prediction models, the wall shear stress of bench‐scale ranged 0.015 to 4.99 Pa with impeller speeds from 50 to 900 rpm. For the commercial‐scale with 0.022 m of inside diameter, prediction ranged from 1.43 to 7.90 Pa with the mean fluid velocity from 0.72 to 1.67 m/s. Computational fluid dynamics (CFD) was used to predict wall shear stress on the surfaces within the bench‐scale and commercial‐scale systems. The predicted wall shear stress values ranged from 0.016 to 2.42 Pa for surfaces within the bench‐scale system, and from 1.33 to 7.20 Pa for the commercial‐scale system. The differences between two calculation methods are attributed to the averaging the magnitude over the whole area and the overestimation of friction coefficients employed in the traditional prediction. The results confirm that CFD provided more reliable wall shear stress estimates for surfaces of interest. The wall shear stress estimates for a bench‐scale compare favorably to estimates for a commercial‐scale pie section in a CIP system. Practical Application: The current investigation demonstrates that the computational fluid dynamics (CFD) simulation provides accurate estimates for the scale‐up parameters. Both academic and industrial researchers will benefit from the proposed methodologies to compare the flow properties of the bench‐scale and commercial‐scale CIP operation that facilitate the practical implementation of the systems. [ABSTRACT FROM AUTHOR]

The migration study of nano‐Ag migration from polylactic acid (PLA) films was studied. Samples treated by high‐pressure food processing (0, 100, 200, 300, and 400 MPa pressure) were soaked in acetic acid solution and incubated at 20 °C for 90 days. At the end of storage, nano‐Ag particles (AgNPs) migration from the PLA/AgNPs composite film treated under 200 MPa high pressure was the lowest. However, AgNPs migration was accelerated under 400 MPa high pressure. High‐pressure processing (200 MPa) could cause denser structure and higher crystallinity degree in films than other treatments. Lower amount of AgNPs induced a decline in the intensity of specific characteristic peaks. The diffraction peak intensity of α‐crystal for the film sample treated with 400 MPa was the lowest on day 60. The crystallization index of the PLA matrix changed with different high‐pressure processing. The result indicated that appropriate high‐pressure food processing could effectively suppress AgNPs migration from PLA‐based film while contacting with acidic acid food simulant. Practical Application: The release of nanoparticles from food packaging material is a very important matter when the migration is concerned with regulatory and toxicity issues. The study described the migration kinetic of AgNPs from PLA nanocomposite film into acidic food simulant after different high‐pressure food processing. The results indicated that the PLA/AgNPs nanocomposite film was safe for acidic food after high‐pressure treatment. [ABSTRACT FROM AUTHOR]

The taste‐modifying properties of nanofibrillar cellulose (NFC) and carboxymethyl cellulose (CMC) are compared for the first time. The samples were prepared in the form of gels, with and without added sweet and bitter taste components. As viscosity itself is known to affect taste perception, the viscosities of NFC and CMC samples were set to the same level as shear rates commonly found in the oral cavity. A trained panel of 10 assessors evaluated the bitterness and sweetness of the samples. Further, the assessors were given an opportunity to describe the samples in free words. The taste‐modifying capacities of the thickening agents were at the same level when sweet compounds were added. However, CMC was better able to reduce the bitterness of quinine hydrochloride than NFC, which did not show any bitterness‐reduction ability with the compound. This was unexpected, as our previous studies of NFC showed fairly high binding capacity with quinine. The open‐ended responses revealed that the NFC‐containing samples had an astringent sensation, while certain assessors observed a sensation of saltiness in the CMC samples. This may explain the inability of NFC to mask the bitterness of quinine hydrochloride, as astringency may act as a bitterness enhancer, while saltiness may suppress it. Both thickening agents were perceived as slightly bitter. Our study reveals the need for further assessment of the orosensory properties of NFC, particularly the magnitude and origin of its astringency, before it can be fully utilized in food industry applications. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of air thawing (AT), water thawing (WT), and ultrasound‐assisted immersion thawing (UT) at different power levels (200, 300, 400, and 500 W) on the thawing rate, physicochemical properties, and protein structure of chicken breast muscle (pectoralis), and the weight of each sample was approximately 106 ± 3 g. UT shortened the total thawing time and decreased the cutting force with increasing ultrasound power. Additionally, UT at 300 W (UT‐300) remarkably reduced the thawing and cooking losses of the samples compared to AT, WT, and other UT powers (p < 0.05). Low‐field nuclear magnetic resonance spectroscopy showed that the T21 and T22 of the UT‐300 samples were shorter than those of the AT and WT samples (p < 0.05), which revealed that UT‐300 reduced the mobility and losses of both immobilized and free water. Moreover, UT‐300 remarkably reduced the damage to the myofibrillar protein (MP) structure. Overall, with appropriate ultrasonic power, the thawing rate increased and changes in the MP structure were reduced. Practical Application: This study found that compared to that of AT samples, the thawing time of the UT‐300 samples markedly decreased by 57%. In addition, UT‐300 could reduce the damage to the myofibrillar protein structure, which was very beneficial for further processing of frozen foods. [ABSTRACT FROM AUTHOR]

To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling. Practical Application: In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field. [ABSTRACT FROM AUTHOR]

In the orange juice industry, pulp (ruptured juice sacs) is separated from the juice after extraction and pasteurized separately before blending back with juice or sold for other food applications. However, pulp is not always pasteurized immediately after extraction and the flow behavior is affected by endogenous pectinmethylesterase (PME). This is particularly important because of the high power required to pump orange pulp in industrial pasteurizers. This study characterized the effect of PME on the flow behavior of citrus pulp during storage at 4 °C using rotational rheometry and during pulp storage at 22 °C using capillary rheometry. PME activity was 0.011 ± 0.001 PEU for the pulp used in rotational rheometry and 0.030 ± 0.002 PEU for the pulp used in capillary rheometry. Rotational rheometry was used to assess the effect of PME on the Power Law parameters at shear rates (γ̇) below those that cause slip. There were no significant differences among storage time on the flow behavior index (n). However, the consistency coefficient (K) increased with storage time. Significant differences were found after 12‐hr storage increasing from 120 ± 30 Pa·sn to 160 ± 15 Pa·sn (16.7%) after 24 hr. Capillary rheomtery was used to assess the effect of PME on the pressure drop in a flow system. Significant differences were found at or after 12‐hr storage. The mean pressure drop increased by 34% after 24 hr, for a flow rate of 50 × 10−6 m3/s (0.8 GPM) in an 8.9‐m long (29.2 ft), 0.022‐m (1‐in) diameter pipe. Practical Application: Design and optimization of processing equipment and industrial handling systems of orange pulp require detailed knowledge of its rheological (flow) properties. Citrus pulp is rich in pectinmethylesterase, an enzyme that causes thickening of the product when not inactivated during pasteurization. Understanding how fast PME affects the flow properties of orange pulp is important for citrus processors to decide how long pulp can be stored before pasteurizing it. [ABSTRACT FROM AUTHOR]

The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on intensifying salty taste in food matrices (shoestring potatoes, requeijão cheese, and beef burgers) with a reduction in the amount of sodium chloride (NaCl) present was evaluated. Experiments were conducted using a central composite rotational design with two variables: the concentrations of flavor enhancer and NaCl added in the food matrix. The effect of IMP was not significant (P > 0.05) on the intensity of salty taste in any of the matrices analyzed. GMP presented lower performance compared to MAG and MSG in intensifying the salty taste of the treatments, regardless of the reduction of NaCl. Compared to MSG and GMP, MAG showed greater efficiency in intensifying the salty taste in requeijão cheese and beef burger with a reduction of 25%, 50%, 75%, and 100% of NaCl. MSG presented higher efficiency compared to MAG and GMP when applied in shoestring potatoes for all reductions of NaCl tested (25%, 50%, and 75%). The ability of flavor enhancers to improve the salty taste depends on the effect of the flavor enhancer, the complexity of the food matrix, and the reduction of NaCl in foods. Practical Applications: The complexity of the food matrix plays a significant role in the perception of salty taste in sodium‐reduced products. In these products, sodium reduction may affect the taste enhancer's effect of enhancing salty taste. Therefore, this study broadens the knowledge of the effects of flavor enhancers on different foods, as well as the ability to enhance salty taste in food matrices with NaCl reduction. Moreover, it provides information on how to reduce the sodium content in these matrices while maintaining the same perception of salty taste as a conventional matrix. [ABSTRACT FROM AUTHOR]

The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. The bean during storage and processing, such as cooking, germination, extrusion, and fermentation, undergoes physical, chemical, and structural changes that affect the bioavailability of its nutrients; these changes are related to the interactions between phenolic compounds and other components of the food matrix. This review provides information about the identification and quantification of phenolic compounds present in beans and the changes they undergo during processing. It also includes information on the interactions between the phenolic compounds and the components of the bean's cell wall and the analytical methods used to identify the interactions of phenolic compounds with macromolecules. [ABSTRACT FROM AUTHOR]

The edible coating has been used for covering fruits and vegetables, bringing surface protection, and extending product shelf‐life. Due to the outstanding properties, nanomaterials have become a part of the packaging/coating new generation, demonstrating improvements in the barrier capacity of materials starting from construction products to the food industry. In the food industry, on the other hand, Agaricus bisporus mushrooms have a limited shelf‐life from 1 to 3 days because of their high respiration rate and enzymatic browning. With the aim to reduce these two parameters and prevent rapid senescence, the objective of this study was to incorporate a natural source of nanomaterials (cellulose nanocrystals (CNCs) into a gellan gum‐based coating and sprayed the surface of the mushrooms with the coating material. To evaluate the effect of CNCs, oxygen consumption, carbon dioxide production rate, and color change were recorded during the mushroom storage at 4 ± 1 °C. Results showed that all coatings were able to decrease total color change (ΔE) of mushrooms from 12 to 8 at day 10 when the coating was applied in all samples compared to control. In addition, significant differences were observed in the respiration rate when CNCs were added to the mushrooms. Oxygen consumption results exhibited a 44 mL O2/kg · day production at day 5 with 20% CNCs compared to 269 mL O2/kg · day observed in noncoated samples. This trend was similarly observed in the carbon dioxide production rate. Practical Application: With this research, it was remarkable to see the presence of CNCs in the coating solution reduced the respiration rate and increased the shelf‐life of mushrooms. Similar applications can be industrially scaled‐up to protect fruits and vegetables by CNCs‐based coating or packaging materials. A variety of sustainable materials are available nowadays that serve as packaging matrix, and scientists are working on expanding the compatibility of these nanomaterials. In addition, it has been studied that CNCs enhance the degradation of polymers, an effort that many companies are making to reduce the environmental impact in their products. [ABSTRACT FROM AUTHOR]

Curcumin solid dispersions were prepared using hydroxypropyl methylcellulose (HPMC) to enhance water solubility of curcumin. The particle size of curcumin solid dispersions was in range from 371 to 528 nm and particles were shaped as spherical with wrinkles. The encapsulation efficiency was over 93% for all samples, and water solubility of curcumin was significantly improved to 238 µg/mL when the ratio of curcumin to HPMC was 20:80. The results of X‐ray diffraction, differential scanning calorimeter, and Fourier transform infrared spectroscopy showed that crystalline form of curcumin changed to amorphous form. Curcumin solid dispersions showed improved dissolution behavior compared to pure curcumin and the curcumin release kinetic studies were applied to find best‐fitting model. This study showed a great potential of solid dispersion using HPMC as curcumin delivery system with improved water solubility and oral absorption. Practical Application: Curcumin has limited applications in the food industry because of low water solubility. Dongoh water‐soluble curcumin (DW‐CURs) were prepared by solid dispersion method with HPMC. Our results indicated that curcumin solid dispersions improved the water solubility of curcumin and showed a sustained release, demonstrating its possibility of body application. Therefore, DW‐CURs are a promising formulation for application as a functional ingredient in the food industry. [ABSTRACT FROM AUTHOR]

Distributed ledgers are becoming commonly used technologies to trace agrifood supply chains in view of their safety, immutability, transparency, and scalability. In the present review, we discuss the most relevant case studies of agrifood supply chain traceability using blockchain (BC) and other distributed ledgers technologies. Considering that each supply chain actually has specific requests of traceability, we here suggest a logical scheme in order to favor the identification of the BC structure that is more appropriate for each agrifood supply chain, including the identification of supply chains where complex BC technologies are actually not necessary. [ABSTRACT FROM AUTHOR]

Ice nucleators are substances that can initiate nucleation of pure water at and above −10 °C. Some plant pathogens possess a gene which encodes for a protein that acts as an ice nucleator, activity of which is enhanced when it is combined with the sugar and lipid components from the cell membrane. This matter retains its ice nucleation activity even after it is detached from the cell wall, and is termed extracellular ice nucleator (ECIN). In this paper, surface morphology of ECINs was investigated using atomic force microscopy (AFM) in tapping mode. ECINs were immobilized onto polyelectrolyte multilayers using the layer by layer deposition method. Effect of layer build‐up, method of ECIN production, and polyelectrolytes used for multilayer fabrication were investigated. Globular and rod‐like structures were observed on the AFM images of the nano‐thin ECIN layers. Activity of ECINs, tested in food solutions in earlier studies, was retained when applied as a nano‐thin layer onto a silicon wafer surface. Protein aggregate sizes decreased when higher centrifugation speeds were applied, and ice nucleation activity also decreased. Nucleation occurred faster and at higher temperatures when substrates were immersed in solutions of higher ECIN concentration, whereas number of bilayers formed did not have a significant effect. Higher concentration ECIN dipping solutions also led to the formation of thicker and denser ECIN layers as observed via AFM imaging. Practical Application: This study demonstrates the properties of nano‐thin ECIN layers, which can crystallize pure water into ice at higher temperatures and in shorter time. Accelerating ice nucleation can potentially be utilized to freeze liquids in shorter time hence using less energy, or improve frozen foods' stability against the risk of cold chain breakage. [ABSTRACT FROM AUTHOR]

Phosvitin, one of the most noteworthy bioactive components of hen egg yolk, is an amphiphilic protein that stands out with its unique composition and functionality in the food industry and health. Phosvitin consists of 4% of egg yolk dry matter and 11% of egg yolk proteins. It is considered as the most phosphorylated protein with 10% phosphorus. Besides, some potential novel phosphopeptides containing clusters of phosphoserines can be derived from hen's egg yolk phosvitin. Phosvitin, which has many functional features thanks to its unique structure, is known primarily for its metal bonds binding (iron, calcium, etc.) feature. On the other hand, its phosphopeptides may increase the bioavailability of metals compared to phosvitin. Although this feature of phosvitin may partially decrease the bioavailability of especially iron in the egg, it allows the phosvitin to have many bioactivities in the food industry and health. Lipid oxidation, which is a serious problem in the food industry, can be inhibited by adding phosvitin and its derived phosphopeptides to the food production chain via inhibiting bivalent iron. Because phosvitin is an amphiphilic protein capable of chelating, it also shows potential antibacterial effects against the Gram‐negative bacteria. Moreover, the literature has recently been attempting to define the promising relationship between phosvitin and its phosphopeptides and plenty of health‐promoting activities such as immune‐enhancing, melanogenesis inhibitor, anti‐ageing, and anticancer. In this review, current information on the hen's egg yolk phosvitin and its phosphopeptides and their bioactivities in the food industry and health are discussed and some future directions are given. [ABSTRACT FROM AUTHOR]

Combination of oleogelators has recently started to receive scientific attention since single oleogelator may not adequately compensate for the diverse roles of solid fat in a complicated food system. In this study, grapeseed oil oleogels were prepared with candelilla wax (CDW) and glyceryl monostearate (GMS) blends at varying mass ratios (100:0, 75:25, 50:50, 25:75, and 0:100 [w/w]), and their physicochemical characteristics were characterized in terms of thermal, rheological, and microstructural properties. The oleogel with CDW and GMS at a blending ratio of 75 and 25 (CDW‐75:GMS‐25) exhibited the lowest melting point, implying a eutectic behavior. The CDW‐75:GMS‐25 oleogel also had a harder texture, greater viscoelasticity, and lower oiling‐off characteristics that were highly attributed to its small crystals and dense structural network observed from phase‐contrast microscopic images. When GMS from different vendors were examined for melting behavior and hardness of oleogels, it was found that the oleogel properties were highly dependent on the detailed composition of GMS. NMR study showed that the ternary system of CDW, glyceryl 1‐monostearate, and glyceryl 1,3‐distearate was responsible for the eutectic behavior of the CDW‐75:GMS‐25 oleogel. This study reports the unique and improved melting and physical properties of oleogels with the mixture of CDW and GMS, which can increase the feasibility of the oleogel technology in actual food products. However, caution should be taken in selecting the oleogelators because their detailed composition and properties can vary depending on sources and processing conditions. Practical Application: Increasing attention has been paid to the combination of oleogelators since single oleogelator may not adequately compensate for the diverse roles of solid fat in a complicated food system. This study showed new eutectic characteristics at a specific blending ratio of candelilla wax and glyceryl monostearate that could be positively correlated with the increased hardness, viscoelasticity, and oiling‐off features. The results may encourage the food industry to utilize this binary oleogelator blend as an alternative to solid fat high in saturated fat by providing new functional properties. [ABSTRACT FROM AUTHOR]

One way to add value to tropical fruit and increase its availability in the global market is to develop new, less perishable, products from fresh fruit. The purpose of this study is to compare the perception of key quality attributes and preferences of dried mango between consumers with different familiarity and health consciousness. This study surveyed respondents from China, Indonesia, and the Netherlands via an adaptive choice‐based conjoint method (n = 483) to evaluate intrinsic quality attributes that influenced consumer preference for dried mango. Consumers in different countries have different texture, taste, and color preferences for dried mango. The most important attribute for the Dutch and Chinese was "free from extra ingredients", while for Indonesians, it was the texture. Familiarity with dried mango and health consciousness do not influence consumer preference of intrinsic attributes of dried mango. Different preferences of intrinsic attributes of dried mango between countries are related to cultural differences. This study provides useful insights for food manufacturers into the significance of key intrinsic quality attributes in developing dried mango. Practical Application: Intrinsic quality parameters of dried mango are not perceived in the same way by every consumer and this is related to cultural differences. Crispy texture is important only for Indonesian consumers, while "free from extra ingredients" is the most important for Dutch and Chinese consumers. This information is relevant when developing dried mango products for the respective markets. [ABSTRACT FROM AUTHOR]