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Rice bran, a byproduct of rice milling, comprises 12–14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied. In this study, a composite protein system composed of rice bran protein (RBP)–sodium caseinate (NaCas) and rice bran protein nanoparticles (RBPNs)–sodium caseinate (NaCas) was investigated. The results showed that the synergistic effect of RBP and NaCas increased the foaming stability of the composite solution up to 83.77 ± 2.75%. Moreover, the foaming capacity and foaming stability of the RBPNs-NaCas composite solution were up to 177.50 ± 3.53% and 80.28 ± 0.39%, respectively. The physicochemical properties results revealed that the particle size volume peaks of RBP-NaCas and RBPNs-NaCas were mainly concentrated at 55.7 nm and 197.1 nm, and RBPNs-NaCas showed a wider single peak particle size distribution. The ζ-potential values of RBP-NaCas and RBPNs-NaCas were changed to −35.5 ± 0.07 mV and −27.2 ± 0.28 mV after complexation. The apparent viscosity and consistency factor of RBP-NaCas decreased by 31.1% compared to RBP, while RBPNs-NaCas displayed similar parameters to the single proteins. The interfacial rheological test showed that RBP and RBPNs can significantly improve the interfacial properties of NaCas by enhancing the interfacial interaction and the interfacial viscoelastic modulus of composite proteins, which is conducive to the stability of the foam system. The outcome of the study provided a theoretical basis for RBP and RBPNs to partially replace NaCas in the processing of foamed food. [ABSTRACT FROM AUTHOR]

This research aims to examine how the integration of corporate carbon strategies can impact company performance, particularly in terms of sales growth and profitability. Through the analysis of sustainability reports and integrated reports from Indonesian Food and Beverage companies listed on the Indonesian Stock Exchange (IDX), the results reveal a positive correlation between the adoption of carbon management strategies and increases in both sales growth and profits. The findings suggest that implementing carbon management strategies to reduce corporate greenhouse gas emissions is linked to enhanced sales growth and profitability. This study can contribute to answering the question posed by researchers and the business community regarding whether it pays to be environmentally responsible within a company. Additionally, this research formulates a framework for carbon management practices and provides an overview of carbon strategy adoption in Indonesian Food and Beverage companies. Furthermore, it summarizes benchmarked practices from leading global companies in integrating their carbon management strategies into their core business operations. It is expected that this framework can assist practitioners and corporate managers in facilitating their company's transition to adopt net-zero emissions goal. [ABSTRACT FROM AUTHOR]

Students with learning disabilities (SLD) with potential for independent living and economic contribution can thrive by participating in technical and vocational programs tailored to the food industry. To ensure that SLDs do not lag behind a thorough comprehension of the challenges they confront is imperative for all stakeholders, including parents, instructors, and the government. Thus, the study investigated the challenges of engaging in vocational education for SLD. This study utilized systematic literature review (SLR) methodology, which synthesizes research findings to generate new insights and understandings. This study identified six challenges that students with learning disabilities must overcome before entering the workforce. The challenges are i) employment difficulties; ii) lack of resilience; iii) mismatch between special educational institution and industry needs; iv) curriculum deficiency for students with learning disabilities; v) lack of parental involvement and employer support; and vi) insufficient understanding of job descriptions in the food industry. Findings from this study provide valuable insights into the challenges faced by SLDs seeking to be part of the food industry. This knowledge can facilitate further research to develop job profiles that align with their unique abilities, ultimately fostering their success in careers and enriching their lives. [ABSTRACT FROM AUTHOR]

Due to their antioxidant activity, alkylresorcinols (ARs) extracted from by-products could represent promising natural and innovative antioxidants for the food industry. This study tested the ability of ARs isolated from wheat bran to increase the shelf-life of minced-meat models stored at 4 °C for 9 days. Fifteen alk(en)ylresorcinols (C17–C25) were recognized by GC/MS, showing good radical-scavenging (200.70 ± 1.33 μmolTE/g extract) and metal-chelating (1.38 ± 0.30 mgEDTAE/g extract) activities. Two ARs concentrations (0.01% and 0.02%) were compared to sodium ascorbate (0.01% and 0.10%) on color (CIELAB values L*, a*, b*, chroma, and hue) and oxidative stability (lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS), and volatile organic compounds (VOCs)) of minced-beef samples. ARs-treated samples were oxidatively more stable than those formulated with sodium ascorbate and the negative control, with significantly lower contents of hydroperoxides and VOCs (hexanal, 1-hexanol, and 1-octen-3-ol) throughout the experiment (p < 0.001). However, no effect on color stability was observed (p > 0.05). Since 0.01% of ARs was equally or more effective than 0.10% sodium ascorbate, those results carry important implications for the food industry, which could reduce antioxidant amounts by ten times and replace synthetic antioxidants with natural ones. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the chemical composition of two chickpea varieties, 'Costa 2004' and 'El Patrón', and to characterize their proteins to determine their technological potential for the food industry. For this purpose, chickpea samples of both varieties from the 2019 harvest region of Guanajuato, Mexico, were obtained and chemically characterized to determine the protein fractions using electrophoretic and amino acid profiling. The chickpea variety 'Costa 2004' contained 3% less protein and 7% less dietary fiber content than the variety 'El Patrón'; whereas, the carbohydrate content of 'Costa 2004' was 4% greater. Additionally, the chickpeas demonstrated an antioxidant capacity ranging from 319 to 387 µMET/g and total phenol levels exceeding 500 mg/g. Among the protein fractions, globulins represented the highest proportion in both varieties of chickpea, at approximately 8.73 g/100 g ('Costa 2004') and 10.42 g/100 g ('El Patrón'), followed by albumin, at approximately 1.24 g/100 g and 1.47 g/100 g, respectively. The chickpea proteins ranged in molecular weight between 100 and 25 kDa, with particularly strong signals in the albumin and globulin bands. Regarding the amino acid profile, histidine was predominant in both varieties. In conclusion, both varieties of chickpea have high nutritional value and broad potential for technological use in the food industry. [ABSTRACT FROM AUTHOR]

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In the agri‐food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food and nutrition security (FNS) outcomes in order to achieve improved food system sustainability. First, FNS dimensions and the four pillars of agro‐food industry sustainability are defined, with a focus on ultra‐processed foods. Second, the food matrix concept is developed as a new paradigm to holistically address all FNS. It is concluded that food processing should become more involved in circular food systems and bioeconomy, and that we need to relocate food production, processing, and consumption to be more aligned with regional food production specificities. For this, minimal processing to preserve food matrices should be preferred. Therefore, the strong current tendency to develop reductionist and siloed innovative solutions to improve the sustainability of food systems should be questioned. [ABSTRACT FROM AUTHOR]

Heterocyclic aromatic amines (HAAs) are a class of carcinogenic substances formed during thermal processing of meat foods. Natural exogenous additives have been widely used in the food processing industry due to their own antioxidant activity, and researchers have developed methods to inhibit the formation of HAAs through the addition of exogenous additives, including synthetic antioxidants, plant extracts, spices, organosulfur compounds, cellulose fibers and some new inhibitors. Although much progress has been made in the study of exogenous additives, the mechanism of inhibition by different additives remains unclear. Here, we comprehensively summaries the inhibitory effects of exogenous additives on the formation of HAAs and their key inhibitory mechanisms, thereby reducing the formation of harmful compounds and improving food safety and nutritional value. We hope that this review will provide a bird's eye view of the inhibition of HAAs, which will be useful for further research on practical applications. Schematic illustration of exogenous additives applied to inhibit HAAs formation and involved effect mechanism [ABSTRACT FROM AUTHOR]

Generally, thermal inputs dominate the food processing industry for food preservation. Pulsed electric field (PEF) is one of the most promising nonthermal microorganism‐killing techniques. The most important factors in PEF processing are electric field strength and treatment duration. At the laboratory level, encouraging results are reported; however, industrialization raises the cost of the command charging power supply and the high‐speed electrical switch. In this review, the results of previous experimental studies on PEFs and proposed future research directions in this field are discussed. There is currently no successful PEF processing system for industrial applications. Those who wish to promote the industrial application of the PEF processing system face a significant barrier in the form of the system's high initial cost of installation. Innovative developments in high‐voltage pulse technology will reduce the cost of pulse generation and make PEF processing competitive with thermal processing methods. [ABSTRACT FROM AUTHOR]

This paper presents a conceptual framework aimed at exploring the connections between integration within the food supply chain and the three pillars of sustainability: economic, environmental, and social. The analysis combines theoretical insights with empirical research, specifically focusing on the economic aspect of sustainability, measured through efficiency. The study emphasizes the critical role of integrating participants across the food supply chain to achieve sustainability goals. It discusses methodologies for assessing integration levels within the chain, providing a theoretical and analytical basis for modeling integration and efficiency within the supply chain. To empirically validate these relationships, an extended stochastic frontier analysis (SFA) method was applied to selected sectors within the food processing industry. The results demonstrate that enhancing integration with suppliers and buyers can significantly improve efficiency within the food chain. In conclusion, through deductive reasoning, this study asserts that integration plays a pivotal role in advancing economic sustainability objectives within the food sector. This framework contributes to a deeper understanding of how integration influences sustainability outcomes, offering valuable insights for stakeholders aiming to enhance sustainability in food systems. [ABSTRACT FROM AUTHOR]

Phosphorus recovery is essential, especially from wastewater containing high levels of phosphorus from the semiconductor industries, food companies, and livestock. This study aims to determine how pH, Fe/P molar ratio, and Zn/P molar ratio affect the crystallization of ferrous phosphate. Response surface methodology—central composite design was utilized to optimize the recovery efficiency of ferrous phosphate in a fluidized bed crystallization reactor. The pH and Fe/P molar ratio were adjusted within the ranges of 3.8 to 9.6 and 0.58 to 3.40, respectively, for the fluidized bed crystallization. The Zn/P molar ratio parameter was set between 0.1 and 1.0 to evaluate the impact of zinc. Following optimization by response surface analysis, the phosphorus removal efficiency was nearly 100% at pH 7.3, Fe/P molar ratio of 2.5, and the phosphate crystal efficiency was 60.3% at pH 6.8, Fe/P molar ratio of 1.9. In addition, the study discovered that zinc ion would significantly reduce the efficiency of ferrous phosphate recovery during the crystallization process, with the maximum phosphate crystal efficiency declines to 47% at Zn/P molar ratio of 0.5. [ABSTRACT FROM AUTHOR]

The food industry is facing crises, such as loss of habitat for biodiversity and poor working conditions for farm workers, as well as pressures, especially from external stakeholders, that are leading companies in the sector to move toward responsible sourcing. The literature on this topic has grown considerably over the last ten years and sheds light on the processes and practices for responsible sourcing that food companies have developed. Nevertheless, to our knowledge, no systematic review has attempted to bring together this scattered literature. Based on 92 articles, this scoping review provides a comprehensive map of the current literature and highlights the main practices in this area. The findings show that critical aspects of responsible sourcing—such as supplier selection methods, the involvement of top management and the consideration of specific issues such as forced labor and diversity—are overlooked in the literature, while other issues are widely covered, such as collaborative relationships between companies and suppliers, certification and labeling, the development of new processes and products, and sustainable transport. This literature review can serve as a guide for all those interested in responsible sourcing practices. Interesting avenues for future research are suggested based on the literature review. [ABSTRACT FROM AUTHOR]

Circular economy (CE) regenerates nature by introducing circularity in economic systems. It tackles various global challenges of sustainability, specifically in the agriculture and food sectors. Digital technologies support its implementations; especially, artificial intelligence (AI) is acquiring momentum. In this regard through algorithms, remote sensors, drones etc must be incorporated to achieve the desired target. The current studies provide bounded investigations of AI-driven CE exclusively in Pakistan. The main purpose of this paper is to elaborate on AI support in the implementation of CE practices and to explore the current waste situation in Pakistan and the implementations of CE and AI-driven CE practices in it. Inductive research is conducted in two stages. On the one hand, the theory is developed to evaluate the CE concept and AI techniques to strengthen its practices. On the other hand, a framework is proposed for multi-purpose case studies in the agriculture and food industries of Pakistan to integrate capabilities of CE and CE driven by AI. The outcomes of this research reveal that the true value of AI lies in the transition of CE and recommends that Pakistan must take some crucial measures to boost these practices to achieve sustainable development goals. Some limitations and future research proposals are also provided. The study helps researchers, companies and institues to participate positively towards the Circular Economy goal achievement by imlementing the AI. [ABSTRACT FROM AUTHOR]

Conical tanks have a high application rate in industrial processes, especially in colloidal mills, chemical processes, and food processing. The use of conical tanks presents significant benefits because they contribute to sedimentation and reduce the accumulation of impurities compared to conventional cylindrical tanks. However, level control of a conical tank due to its shape requires advanced strategies to guarantee efficient control. In this research, a model predictive control (MPC) method was designed and implemented for the level control of a conical tank on a laboratory scale. To evaluate the performance of the controller, it was compared with a traditional proportional–integral (PI) controller, and the rise time, settling time, overshoot, and error in the steady state were analyzed when different set point changes were tested. In addition, the system was subjected to disturbances, and the MPC demonstrated better performance in a transient state, as well as smooth and stable action controls that allowed for an increase in the useful life of the actuator. In addition, an interactive graphical interface was developed that allowed a dynamic response in a real plant to be experienced; this provides an academic tool for designing control strategies before implementation in a real process. [ABSTRACT FROM AUTHOR]

Cold-pressed grape seed oil contains many bioactive compounds and its production enables the valorization of grape seeds as a by-product of winemaking. However, the incorporation of oils into food is associated with losses of active compounds and incompatibilities with the complex food matrix. Encapsulation is considered a process that could overcome these obstacles and enable a more diverse use of plant oils in the food sector. In this study, we developed an improved encapsulation process, submerged-nozzle dispersion (SND). SND aims at the encapsulation of active ingredients using highly viscous carrier materials. We used SND for the encapsulation of cold-pressed grape seed oil in alginate. The alginate stabilized the emulsions and provided stable conditions for the formation of encapsulates. The dried encapsulates were in the form of elongated particles with an average width below 150 μm; the oil content in encapsulates reached above 80% and encapsulation efficiency was up to 90%, depending on the formulation. Encapsulates exhibited satisfactory mechanical properties, suggesting they could mix well with other food ingredients. The SND encapsulation process developed in this study could be successfully applied to the encapsulation and protection of cold-pressed plant oils to be used as a source of valuable nutrients in foods. [ABSTRACT FROM AUTHOR]

Purpose: The aim of this article was to perform a life cycle assessment (LCA) of industrial meatballs produced in Malaysia, for evaluating the environmental impacts and discussing the adoption of circular economy (CE) principles. It attempted to fill the research gaps of very less related work reported, unavailability of environmental performance data and less discussion on improvement implications for food production in developing countries. Methods: To achieve the objectives, the midpoint environmental impacts of beef meatballs manufacturing were assessed and analyzed. Primary data were collected from a small- and medium-sized food manufacturing company located in Malaysia. The environmental assessment was grounded on the production of food raw materials and packaging materials and industry-based manufacturing of processed food items as the system boundary. The LCA was conducted using SimaPro 7.3.3 as a software tool and CML-IA baseline V3.05 as an impact evaluation method. Results and discussion: The results found that the farm-based production and industrial cooking of beef are the major sources responsible for the environmental burdens. Comparatively, food-based raw materials were having more damaging impact on the environment than the packaging materials. The use of natural gas for meatballs cooking was found to be another environmental hotspot. In addition, from the packaging viewpoint, polystyrene material was the major contributor towards environmental impacts. Based on the results, the potential solutions and CE principles were recommended and discussed in order to improve the environmental performance. Conclusions: By using LCA, this study identified the environmental hotspots for industrial meatballs production in Malaysia and discussed the potential adoption of CE principles in order to reduce the environmental burdens. [ABSTRACT FROM AUTHOR]

Purpose: For the development of any life cycle assessment study, the practitioner frequently integrates primary data collected on-field, with background data taken from various life cycle inventory databases which are part of most commercial LCA software packages. However, such data is often not generally applicable to all product systems since, especially concerning the agri-food sector, available datasets may not be fully representative of the site specificity of the food product under examination. In this context, the present work investigates the background, sources and methodological aspects that characterise the most known commercial databases containing agri-food data, with a focus on four agri-food supply chains (olive oil, wine, wheat products and citrus fruit), which represent an important asset for the Italian food sector. Methods: Specifically, the paper entails a review of currently available LCI databases and their datasets with a twofold scope: firstly, to understand how agri-food data is modelled in these databases for a coherent and consistent representation of regional scenarios and to verify whether they are also suitable for the Italian context and, secondly, to identify and analyse useful and relevant methodological approaches implemented in the existing LCI databases when regional data are modelled. Results: Based on the aforementioned review, it is possible to highlight some problems which may arise when developing an LCI pertaining to the four Italian agri-food supply chains, namely: 1. The need for specific inventory datasets to tackle the specificities of agri-food product systems. 2. The lack of datasets, within the existing DBs, related to the Italian context and to the abovementioned supply chains. In fact, at present, in the currently available LCI DBs, there are very few (or in some cases none) datasets related to Italian wine, olive oil, wheat-based products and citrus fruit. The few available datasets often contain some data related to the Italian context but also approximate data with that of product systems representing other countries. Furthermore, the present study allowed to identify and discuss the main aspects to be used as starting elements for modelling regional data to be included in a future Italian LCI database of the abovementioned four supply chains. Conclusions: The results of the present study represent a starting point for the collection of data and its organisation, in order to develop an Italian LCI agri-food database with datasets which are representative of the regional specificities of four agri-food supply chains which play an important role in the Italian economy. [ABSTRACT FROM AUTHOR]

The effect of ozone treatment on the degradation of two Alternaria mycotoxins, alternariol (AOH) and alternariol monomethyl ether (AME), in both aqueous solution and orange juice was investigated. In addition, the quality of orange juice after ozone treatment was evaluated. The results demonstrated that ozone treatment effectively eliminated AOH and AME. In an aqueous solution, AOH exhibited a reduction of 57.95%, while AME decreased by 40.24% after 5 s treatment. And the two toxins could be almost completely degraded within 40 s. Moreover, an alkaline condition with a pH value of 10 facilitated complete degradation within just 15 s of treatment. Furthermore, higher temperatures may enhance the degradation percentage. Regarding orange juice, the degradation percentages of AOH and AME after ozone treatment for 600 s were recorded as 51.86% and 49.04%, respectively, which were comparatively lower than those observed in aqueous solution. The toxin degradation increased with longer treatment times and higher flow rates, but decreased with the initial concentration of mycotoxins. Meanwhile, the results of the quality evaluation showed that the color and browning index (BI) of orange juice did not change significantly, while the pH value was reduced. Additionally, the clarification, antioxidant properties, and stability of orange juice were significantly improved after ozone treatment. In conclusion, ozone treatment is an effective approach for degrading Alternaria mycotoxins while also improving certain quality parameters within a given treatment time frame. Therefore, it can be considered a promising non‐thermal alternative technology for removing Alternaria mycotoxins from food systems. Practical applications: The Alternaria fungus has the capacity to infect a wide range of crops, with infections occurring during various stages such as planting, transportation, and processing. Ozone technology has been extensively utilized in drinking water treatment, wheat flour treatment, wastewater treatment, aquaculture, and medical industries. However, current methods for controlling mycotoxins fail to meet industry demands for high removal rates, environmental friendliness, efficiency, and convenience as well as low‐cost maintenance required to preserve the sensory quality and nutritional value of food products. Therefore, there is an urgent need to explore novel approaches that can effectively address these challenges in practical production settings. Furthermore, the parameter optimization of specific technologies within the food sector remains underdeveloped and requires further research. In this context, ozone technology holds promise for controlling Alternaria mycotoxins degradation in orange juice while offering valuable insights into toxin degradation within the beverage industry. [ABSTRACT FROM AUTHOR]

This study presents a novel conceptual laboratory‐scale double drum dryer (LDD) optimized for the efficient drying of wheat flour slurry into flakes. The research stems from the need to address the complexities of previous methodologies, lack of studies on industrial‐sized dryers, and high cost. The methodology involved designing dryer components, transmission system, creating engineering drawings, and simulating LDD with varied operating parameters. Verification was done using industrial double drum dryer (IGD) data and MATLAB simulations. Parameters were explored including temperature (120–140°C), drum dimension (0.1–0.7 m), and film thickness (0.3–0.6 mm). The design closely matched real‐world performance metrics with mean relative deviations of 2.67%, 3.30%, 10.12% for drum speed, water content, and throughput respectively. The predictive model outperformed the IGD, achieving a 9.13% increase in throughput. Optimal LDD parameters were identified 0.7 m length, 0.2 m diameter, 0.3 mm film thickness, 40% slurry TSS, 120°C temperature, and 4.47 rpm rotational speed, resulting in 3.00% water content and 132.78 kgh−1 throughput offering valuable insights for similar applications in the food industries. Practical applications: The research on the novel laboratory‐scale double drum dryer for drying wheat flour‐based slurry holds significant practical implications in the food industry. Firstly, the optimized design and simulation‐based approach offer a cost‐effective and efficient solution for small‐scale food processing businesses aiming to produce wheat flour flakes. By identifying optimal drying parameters, including temperature, drum dimensions, and film thickness, the research enables precise control over the drying process, leading to enhanced product quality and throughput. Moreover, the close agreement between simulation results and industrial observations validates the effectiveness of the proposed methodology, instilling confidence in its practical applicability. The development of a prototype based on these findings facilitates the adoption of this technology by small‐scale enterprises, empowering them to improve their production processes and competitiveness. Overall, this research contributes to advancing drying technology in the food industry, offering tangible benefits in terms of product quality, efficiency, and operational cost reduction. [ABSTRACT FROM AUTHOR]

Food processing is an indispensable sector crucial for controlling the food losses. Discrete measures were introduced and implemented to enhance the food shelf life and preservation techniques. However, poor handling and preservation methods usher to the food deprivation. In such milieu, amalgamation of futuristic technologies like sophisticated sensors tether with Internet of Things (IoT) could shoot up the food safety and minimize the deprivation. Research across the globe have proved that integration of IoT‐smart sensors in scrutinizing ecological factors such as temperature, radiation, gaseous composition, relative humidity, and moisture content that are critical for food processing and preservation. IoT has the prospects to ameliorate nationwide explicable execution, slash energy depletion, slash manufacturing expenses, inflate worker health and safety during food processing unit. Smart agricultural techniques also enable measurement of temperature, relative humidity, soil moisture, and nitrogen contents in smart farming and helps the user to determine the status of crops and commodity. This article aims to focus a few aspects and budding areas of IoT in the food and agricultural sectors. With this outlook, advancement and smartness in agriculture and food processing can be created by collaborating with IoT technology. [ABSTRACT FROM AUTHOR]

Product recalls are direct remedies for producers in case of food safety problems. Unlike in the United States or other developed countries, in China, voluntary recalls are rarely documented in the food sector. The purpose of this paper is to address two questions: (1) why do firms adopt different recall strategies in different countries; (2) under what circumstances can voluntary recall help firms build up their food safety reputation? Based on the theory of collective reputation, we develop a dynamic model to incorporate firms' recall strategy and investigate the impact of such a strategy on industry collective reputation. The model takes into account production hazards: producers' lapses in food safety despite good‐faith efforts. Our results show that voluntary recall helps a firm to maintain a good historical record. Hence, firms are likely to achieve a high level of collective reputation under voluntary recall. However, a firm is willing to initiate voluntary recall only if the collective reputation is high enough. This explains the current situation in China: as consumers show little trust (belief in collective reputation is low), firms cannot recover the recall loss and thus have no incentive to initiate a voluntary recall. [ABSTRACT FROM AUTHOR]

Trade negotiators are confronted with the policy challenge of determining which non-tariff measures (NTMs) and products to focus on, particularly in the agriculture and food sectors, which face a prevalence of NTMs. Quantitative advice on the trade effects of different measures can inform one aspect of a negotiator's multifaceted prioritization process. Despite well-established methods for the quantification of trade policies at an aggregate bilateral trade level, the product-level literature suffers from a general misapplication of economic theory, leaving much of it divergent from microeconomic foundations. Furthermore, the literature generally makes compromises that inhibit the ability to draw useful insight on importer-specific policy variables like NTMs. In light of this gap in the literature, we propose an approach that leads to a proof-of-concept quantification methodology for bilateral product-level analysis, fulfiling a need in the body politic to defensibly identify trade effects of NTMs at a bilateral and product level. International grains markets are used as an example to demonstrate the proof-of-concept. [ABSTRACT FROM AUTHOR]

The article explores the ramifications of Russia's food hegemony. Russia is already a grain hegemon and other commodities are trending in that direction. From its hegemonic position, weaponised food trade allows Russia to convert its resource power to support an authoritarian ecosystem. Russia's food trade benefits itself and other authoritarian regimes. Grain imports from Russia help maintain food security in authoritarian states, and indirectly, their political stability. The use of grain trade to support authoritarian regimes is important because doing so strengthens countries that do not share Western values. Weaponised food trade further undermines the free trade values that underlie the current global order. [ABSTRACT FROM AUTHOR]

AbstractFaba beans (Vicia faba L.), integral to the legume family, are a significant component of the global pulse market because of their nutritional richness and positive health implications. While existing reviews have extensively covered the nutritional composition and anti-nutritional factors of faba beans, and their utilization in food product development, the insights into the optimization of processing methods and upcycling the wastewater during faba bean processing remain insufficient. Therefore, this review focuses on consolidating information about their bioactive compounds, elucidating associated health benefits and unveiling the possible application of processing water derived from faba beans. Key issues discussed include the impact of bioactive compounds in faba beans on cardiovascular health and carcinogenic condition, the challenges in processing that affect bioactive content, and the potential nutritional and functional applications of processing water in food production. [ABSTRACT FROM AUTHOR]

AbstractIn recent years, how to improve the functional performance of food packaging materials has received increasing attention. One common inorganic material, nanometer zinc oxide (ZnO-NPs), has garnered significant attention due to its excellent antibacterial properties and sensitivity. Consequently, ZnO-NP-based functional packaging materials are rapidly developing in the food industry. However, there is currently a lack of comprehensive and systematic reviews on the use of ZnO-NPs as functional fillers in food packaging. In this review, we introduced the characteristics and antibacterial mechanism of ZnO-NPs, and paid attention to the factors affecting the antibacterial activity of ZnO-NPs. Furthermore, we systematically analyzed the application of intelligent packaging and antibacterial packaging containing ZnO-NPs in the food industry. At the same time, this paper also thoroughly investigated the impact of ZnO-NPs on various properties including thickness, moisture resistance, water vapor barrier, mechanical properties, optical properties, thermal properties and microstructure of food packaging materials. Finally, we discussed the migration and safety of ZnO-NPs in packaging materials. ZnO-NPs are safe and have negligible migration rates, simultaneously their sensitivity and antibacterial properties can be used to detect the quality changes of food during storage and extend its shelf life. [ABSTRACT FROM AUTHOR]

Introduction: Advances in farming technologies and practices have helped farmers to increase crop yields, but continued production increases - while needed to feed a growing global population - are being hindered by climate change and other environmental challenges. Kansas, a globally important region for wheat production, is already experiencing threats to staple crop production. This study explores one possible alternative future for Kansas crop production in which farmers could, by crop switching, continue to grow nutrient-rich crops while responding to hotter temperatures and increasing water demand. Methods: We used a combination of climate and crop modeling with simple water budgets to identify optimal crop mixes under anticipated climatic and water constraints. Interviews with Kansas farmers helped identify feasible crop switching options: sorghum instead of corn (maize), winter rye and winter oats instead of winter wheat, and millet instead of soybeans. Results: Our analysis suggests that a sizeable proportion of current Kansas cropland would need to shift to these alternative crops by 2050 to meet anticipated water constraints and produce equivalent nutritional value under projected climate conditions. Alternative crops could increase from 16% of Kansas' crop area in 2021 to 43% of the area in 2050, resulting in a reduction in 2050 crop water demand of 12% relative to that of the current cropmix. This crop water demand reduction would be concentrated in parts of the state that will experience the greatest change in water needs between today and mid-century due to changing climate conditions. Discussion: Our analysis shows that, by changing (diversifying) the mix of crops grown, it is biophysically possible for crop production in Kansas to be both sustainable and resilient under future climate conditions. However, achieving a more climate-resilient crop mix on the ground, in Kansas and elsewhere, will require major shifts in the broader agricultural system. Food companies, agricultural lenders, and policymakers can play a key role in enabling farmers to adapt cropping systems in the face of climate and environmental challenges. [ABSTRACT FROM AUTHOR]

Fruits play an important role in human life on our planet, since they supply a variety of essential services. One of the paramount crops in Pakistan is Citrus reticulata (Kinnow), which plays a vital role in the country's economy. The citrus crops are confronted with various challenges such as fungi, bacteria, nematodes, and viruses, all of which have adverse effects on the quality and yield of the fruits. Citrus canker, in particular, stands as the most fatal disease, affecting numerous citrus species worldwide, inflicting devastating consequences. The objective of this study was to evaluate the impact of citrus canker on the morphology, physiology of leaves, and the quality of citrus fruits. The research was conducted in four major citrus-producing tehsils of the Sargodha district. The study found significant differences in morphological and physiological traits between healthy fruits and those infected with citrus canker. Healthy fruits exhibited higher values in fruit weight (FW) of 149.02 g, peel thickness (PT) of 3.76 g, rag weight (RW) of 35.95 g, leaf area (LA) of 22.49 cm2, and juice weight compared to the citrus canker-infected fruits. The significant variations in fruit weight, juice weight, chlorophyll content, vitamin C content were present between healthy and diseased fruits and leaves. A biochemical study revealed that healthy fruits had greater levels of total soluble solids (TSS), TSS-acid ratio, vitamin C, and reducing power (RP), but citrus canker-infected fruits had a higher acidity percentage. The significant decreases in important morphological and physicochemical characteristics, emphasizing the necessity for immediate disease control techniques to safeguard the citrus sector and maintain food security. [ABSTRACT FROM AUTHOR]

Acid treatment can alter the functional properties of whey protein isolate (WPI), but the effect of different acids on properties of WPI‐stabilised Pickering emulsion gel (PE) is unknown. Compared with WPI‐PE, droplet size of the acid‐treated WPI‐PE decreased but its zeta potential, apparent viscosity, binding water capacity and curcumin encapsulation were enhanced. Due to the formation of the tightest gel structure of malic acid‐Pickering emulsion gel, it showed the highest viscoelastic modulus, bound water content and gel stability. This work would introduce a novel method for the development of PEs with good gelatinisation and curcumin delivery system for food processing. [ABSTRACT FROM AUTHOR]

AbstractPlant melanin, a natural pigment, has gained significant attention recently due to its potential therapeutic and industrial applications. In this study, melanin pigments were extracted from Nigerseed hulls (NH) via alkali and acid extraction methods, followed by acid hydrolysis, organic solvent treatment, and repeated precipitation. The solubility of NH melanin was assessed, revealing solubility in alkali and dimethyl sulfoxide (DMSO) but insolubility in other common organic solvents. High-performance liquid chromatography (HPLC) was employed to measure the purity of NH melanin in comparison to standard melanin, while elemental analysis indicated a similarity between melanin extracted from nigerseed hulls and the standard counterpart. LC-MS data revealed a molecular weight of NH melanin. Furthermore, the stability of melanin was evaluated under varying conditions including temperature, oxidants, reducing agents, light exposure, and metal ion presence. Results demonstrated significant effects of Mg2+, Cu2+, and Fe2+ metal ions on melanin stability, with a minor effect observed for Ca2+, while sodium hyposulfite was found to destabilize the pigments. Our findings suggest that nigerseed hulls hold promise as a novel source for efficient melanin production, with potential applications in the food sector, food packaging, and biomedical fields. [ABSTRACT FROM AUTHOR]

Recently, fish consumption has been increasing; subsequently, the number of by‐products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by‐products. Fishery by‐products are well known for their content of bioactive compounds, such as unsaturated fatty acids, amino acids, minerals, peptides, enzymes, gelatin, collagen, and chitin. Several studies have reported that fishery by‐products could provide significant properties, including antioxidant, antihypertensive, antimicrobial, anti‐inflammatory, and antiobesity. Consequently, fish discards are of considerable interest to different industrial sectors, including food, nutraceuticals, medical, and pharmacology. In the food industry, the interest in using fishery by‐products is focused on hydrolysates as food additives, collagen and gelatin as protein sources, chitin and chitosan to form edible films to protect food during storage, and oils as a source of Omega‐3 and useful as antioxidants. Although different studies reported good results with the use of these by‐products, identifying new applications in the food sector, as well as industrial applications, remains necessary. [ABSTRACT FROM AUTHOR]

Yersinia (Y.) enterocolitica is an important foodborne pathogenic species that is mainly transmitted by the consumption of contaminated meat, particularly pork. To combat the bacteria along the food chain, the application of strictly lytic phages may be a promising tool. As the temperatures in the gut of animals and during food processing can differ significantly, a phage cocktail intended to be used for applications should comprise phages that are active at various temperatures. In this study, we isolated and characterized three phages with a myoviridal morphology (vB_YenM_P8, vB_YenM_P744 and vB_YenM_P778), which lysed the most important Y. enterocolitica serotypes O:3, O:9 and O:5,27 at a low multiplicity of infection (MOI) and at low temperatures down to 6◦C. While vB_YenM_P8 is a member of the T4 family, vB_YenM_P744 and vB_YenM_P778 are novel phages that do not show relationship to known phages. The three phages were mixed in a cocktail with the already described phages vB_YenM_P281 and vB_YenP_Rambo. The cocktail revealed a strong lytic activity and lysed a mixture of Y. enterocolitica serotypes at room temperature (RT) within few hours with a reduction of up to 4.8 log10 units. Moreover, at even lower temperatures the mixture was significantly reduced after incubation overnight. The strongest reductions were determined at 6◦C (4.0 log10 units) suggesting that the cocktail can lyse the psychrophilic Y. enterocolitica also during food processing. To determine possible phage resistance, 100 colonies that survived the infection by the phages were isolated and analysed regarding their serotype and phage susceptibility. Most isolates belonged to serotype O:9, but all of them were still sensitive to at least one phage of the cocktail. [ABSTRACT FROM AUTHOR]

This study looks into how core competence which focuses on shared vision, cooperation, and empowerment affects competitive advantage in the food service business, which is facing pressures from disruptive competition and growing consumer demand for sustainable and better food options. The study measures competitive advantage through business flexibility and responsiveness. It employs a descriptive-correlational research design and a purposive sampling technique, intentionally selecting fifty employees from various food service establishments, including fast-food chains, restaurants, and cafes, as respondents. Data was gathered using a modified version of an existing questionnaire, which included sections on demographics, core competence, and competitive advantage. A five-point Likert scale was used to collect the responses. The study reveals that there was a high degree of core competence in the food service industry, in general. It also discovered that businesses in the food service sector frequently have a very high degree of competitive advantage. Further, the findings show a significant positive relationship between competitive advantage and core competency, underscoring the significance of empowerment, collaboration, and shared vision in fostering flexibility and responsiveness, consequently gaining a competitive advantage in the marketplace. These results suggest that for businesses in the food service sector to obtain a competitive edge, they should prioritize strengthening and expanding their core competencies. The study is important for workers, managers, owners of businesses, consumers, academic institutions, and upcoming researchers. However, this study may have certain limitations regarding its scope and objectives, as it was conducted within a specific context and time frame which may not encompass all possible scenarios or changes over an extended period. Thus, the result of this research should be interpreted within these limitations, and future research is recommended to validate and expand upon these results. [ABSTRACT FROM AUTHOR]

Background: National food environment policies can contribute to the reduction of diet-related non-communicable diseases. Yet, their implementation in the Netherlands remains low. It has been hypothesized that the media can play a pivotal role in inducing spikes in policy attention, thereby shaping political action. The aim of this study was to examine the discourse on food policies in Dutch newspaper articles between 2000–2022, by analyzing arguments used by various actors. Methods: A systematic search in Nexis Uni was used to identify newspaper articles that covered national-level Dutch food environment policies published in seven Dutch national newspapers between 2000–2022. Covered policies were classified into six domains including food composition, labeling, promotion, prices, provision and retail and into the four stages of the policy cycle; policy formulation, decision-making, implementation, and evaluation. A grey literature search was used to identify food policies implemented during 2000–2022. Descriptive statistics were used to summarize coverage of policies over time, policy type and policy stage. An interpretive content analysis was performed on a random subsample of the newspaper articles to determine the actors, viewpoints and arguments of the food policies. Results: We identified 896 relevant newspaper articles. The coverage of food policies in newspapers was initially low but peaked in 2018/2021/2022. Through grey literature search we identified 6 food policies which were implemented or adjusted between 2000–2022. The majority of the newspaper articles reported on food pricing policies and were discussed in the policy formulation stage. Academics (mainly supportive) were the most and food industry (mostly opposing) the least cited actors. Supportive arguments highlighted health consequences, health inequalities and collective responsibility, whereas opposing arguments focused on unwanted governmental interference and ineffectiveness of policies. Conclusions: Dutch newspaper articles covering food policies represented a variety of actors and arguments, with individual versus collective responsibility for food choices playing a central role in the arguments. These insights may serve as a basis for further research into why certain arguments are used and their effect on policy attention and implementation. [ABSTRACT FROM AUTHOR]

Background: Staphylococcus aureus (S. aureus) is one of the most widespread bacterial pathogens in animals and humans, and its role as an important causative agent of food poisoning is well-documented. The aim of this study was to highlight and characterize the resistance patterns of methicillin-resistant S. aureus (MRSA) in charcuterie products sold in selected supermarkets (SM) in Bobo-Dioulasso, Burkina Faso. Methods: In this study, 72 samples including ham (n = 19), merguez (n = 22), sausage (n = 15) and minced meat (n = 16) were collected from 3 supermarkets. Standard microbiology methods were utilised to characterise S. aureus isolates. Phenotypic resistance patterns were investigated using the disk diffusion method on Mueller-Hinton agar. Genotypic testing using polymerase chain reaction (PCR) was performed on the isolates to detect the 16S-23S gene. Using specific primers, the following genes PVL, TSST-1, mecA, gyrA, gyrB, qnrA, intI1 and aac(6')-Ib-cr were identified from purified DNA by PCR. Results: Among the 72 ready-to-eat food samples, S. aureus was present in 51, (70.83%). The yield was highest in both the ham and merguez food products, 15/51 (29.41%) each, followed by minced meat 12/51 (23.53%) and sausage 9/51 (17.65%). A total of 35 isolates (68.63%) were confirmed as S. aureus after molecular characterization using 16–23 S primers with 05 (14.29%) strains identified as MRSA. All of the MRSA and majority of the methicillin-sensitive S.aureus (MSSA) isolates were resistant to penicillin G, ampicillin, tetracycline and erythromycin, whereas one isolate from minced meat was found in SM3-harbouring PVL, TSST-1, mecA, gyrA, gyrB and Int1 genes. Conclusions: Our study revealed a high prevalence of S. aureus in chacuterie products in Bobo-Dioulasso with antimicrobial profiles that show resistance to most antibiotics. These findings should inform and augment efforts to raise awareness among local supermarket owners on adequate food manufacturing practices as well as promoting food safety and hygiene. [ABSTRACT FROM AUTHOR]

AbstractThermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact. [ABSTRACT FROM AUTHOR]

Nowadays, one‐third of the world's food production is wasted, so food industry has focused on the design of new technologies that contribute to preserving food quality and safety, focusing on environmentally friendly packaging. Polylactic acid (PLA) is a polymer which is biocompatible and biodegradable, of low cost, and generally recognized as safe (GRAS) by FDA; on the other hand, nanofibers obtained by electrospinning have the potential food industry application, for protection and release of bioactive compounds, producing active and intelligent packaging and increasing and monitoring food quality. The main objective of this work was to obtain food grade nanofibers (FGNs) of PLA (FGN‐PLA) by electrospinning, for which different food grade solutions (FGSs) of PLA (FGS‐PLA) concentrations with food grade solvent acetone (FGSA) were made and characterized via viscosity, density, conductivity, surface tension measurements, and rheological properties, and to correlate its effect on the FGN‐PLA production by electrospinning as well as the effect of technique process parameters (distance from needle to collector plate and flow rate) on fiber characteristics was investigated. Morphological and dimensional characteristics of fibers were analyzed by SEM; increasing the FGS concentration as from 10% (w/v), beaded free and uniform nanofibers were produced. Also, average diameters increasing at higher polymer concentrations and flow rates. Rheological analysis indicates a Newtonian behavior, and the 10% (w/v) FGS shows stability for electrospinning process. In this paper, we report a detailed investigation of how electrospinning parameters interplay and affect FGN morphology and diameter that can be utilized for future research in food industry, for protection and release of bioactive compounds, as well as to maintain and monitor the food quality, as smart packaging systems. [ABSTRACT FROM AUTHOR]

Efficient steam energy production was essential for reducing energy consumption and operational costs while enhancing productivity, particularly in industrial settings prone to explosions due to boiler parameter control issues. This challenge was especially acute in the food and beverage industry amid rising energy costs and stricter environmental regulations, highlighting the importance of optimizing steam energy production. This study focused on refining operational parameters in a steam production plant to maximize steam energy output. It utilized mathematical models and optimization tools to identify ideal operational conditions and investigate extreme scenarios. Design-Expert version 13.0 statistical software and Response Surface Methodology (RSM) via Centre Composite Design (CCD) were employed to create a comprehensive design matrix encompassing key variables like time, pressure levels, temperature, mass flow rate, and steam energy production across three experimental levels. The research revealed that increased pressure and time significantly boosted steam energy production by leveraging water's energy content rise under initial conditions, thus improving efficiency by reducing required water mass circulation. Moreover, elevated temperature and extended operation enhanced economizer efficiency, leading to increased heat recovery and reduced steam generation. Steam generation also increased with temperature and time due to the pressure rise during boiling, necessitating more energy for steam conversion. An optimum yield of steam energy of 620 Cal was attained at a time, pressure, temperature, and mass flow rate of 1 h, 16.97 MPa, 249.5°C, and 59.85 kg/s, respectively. The mathematical model developed is accurate, reliable, responsive, and can replicate the experimental data due to the high F-value (24.48), low CV (0.94) lowp-value (< 0.005), and high R2 (0.9821) value close to 1. This research promises to enhance the efficiency of steam energy production in the food and beverage industry by reducing the need for resource-intensive experimental procedures, thus lowering costs and resource consumption. [ABSTRACT FROM AUTHOR]

Tick‐borne pathogens continue to infect humans and animals worldwide. By adapting to the movement of livestock, ticks facilitate the spread of these infectious pathogens. Humans in close contact with animals that could be amplifying hosts are especially at risk of being infected with tick‐borne pathogens. This study involved the collection of dry blood spots (DBSs) to determine tick‐borne pathogens occurring in slaughtered livestock and abattoir workers in Kumasi. This study employed the use of conventional PCR, RT‐PCR, and Sanger sequencing to detect and identify the tick‐borne pathogens. The resulting data was analysed using Stata version 13. A total of 175 DBSs were collected from goats (76), cattle (54), and sheep (45) in the Kumasi abattoir (130, 74.29%) and Akwatia Line slaughter slab (45, 25.71%). The pathogens identified were mostly bacterial including Anaplasma capra (9.71%), Anaplasma phagocytophilum (1.14%), and Rickettsia aeschlimannii (0.57.%). The only parasite identified was Theileria ovis (9.14%). A significant association was seen between A. capra (p < 0.001) infection and female sheep sampled from the Akwatia Line slaughter slab. Again, there was a significant association between T. ovis (p < 0.001) infections and female sheep from the Kumasi abattoir. From the human DBS (63) screened, the pathogens identified were all bacterial including Coxiella burnetii (1.89%), Rickettsia africae (1.89%), and R. aeschlimannii (1.89%). This study reports the first detection of R. aeschlimannii in livestock as well as the occurrence of the above‐mentioned pathogens in humans in Ghana. Animals can serve as amplifying hosts for infectious pathogens; hence, there is an increased risk of infections among the abattoir workers. Continuous surveillance effort is essential, and abattoir workers need to protect themselves from tick bites and infectious tick‐borne pathogens. [ABSTRACT FROM AUTHOR]

AbstractApple (Malus domestica) is the third most produced fruit worldwide. It is a well-known source of bioactive compounds mainly represented by hydroxycinnamic acids, flavan-3-ols, dihydrochalcones, dehydroascorbic acid, carotenoids, chlorogenic acid, epicatechin, and phloridzin. Due to the lack of a recent evaluation of the clinical trials associated with apple consumption, this review investigated the effects of this fruit on metabolic conditions related to inflammation and oxidative stress and reviewed the applications of apple waste on food products. Thirty-three studies showed that apples or its derivatives exhibit anti-inflammatory and antioxidant actions, improve blood pressure, body fat, insulin resistance, dyslipidemia, and reduce cardiovascular risks. Apples have a great economic impact due to its several applications in the food industry and as a food supplement since it has impressive nutritional value. Dietary fiber from the fruit pomace can be used as a substitute for fat in food products or as an improver of fiber content in meat products. It can also be used in bakery and confectionary products or be fermented to produce alcohol. Pomace phytocompounds can also be isolated and applied as antioxidants in food products. The potential for the use of apples and by-products in the food industry can reduce environmental damage. [ABSTRACT FROM AUTHOR]

Natural hydrogels based on renewable and inexpensive sources, such as starch, represent an interesting group of biopolymeric materials with a growing range of applications in the biomedical, cosmeceutical, and food sectors. Starch-based hydrogels have traditionally been produced using different processes based on chemical or physical methods. However, the long processing times, high energy consumption, and safety issues related to the synthesis of these materials, mostly causing severe environmental damage, have been identified as the main limitations for their further exploitation. Therefore, the main scientific challenge for research groups is the development of reliable and sustainable processing methods to reduce the environmental footprint, as well as investigating new low-cost sources of starches and individuating appropriate formulations to produce stable hydrogel-based products. In the last decade, the possibility of physically modifying natural polysaccharides, such as starches, using green or sustainable processing methods has mostly been based on nonthermal technologies including high-pressure processing (HPP). It has been demonstrated that the latter exerts an important role in improving the physicochemical and techno-functional properties of starches. However, as for surveys in the literature, research activities have been devoted to understanding the effects of physical pre-treatments via high-pressure processing (HPP) on starch structural modifications, more so than elucidating its role and capacity for the rapid formation of stable and highly structured starch-based hydrogels with promising functionality and stability, utilizing more sustainable and eco-friendly processing conditions. Therefore, the present review addresses the recent advancements in knowledge on the production of sustainable starch-based hydrogels utilizing HPP as an innovative and clean-label preparation method. Additionally, this manuscript has the ambition to give an updated overview of starch-based hydrogels considering the different types of structures available, and the recent applications are proposed as well to critically analyze the main perspectives and technological challenges for the future exploitation of these novel structures. [ABSTRACT FROM AUTHOR]

This study aimed to investigate drying times mathematical models and assess the color, rehydration capacity, and microstructure of dried peach using electrohydrodynamic (EHD), hot air, and electrohydrodynamic-hot air (EHD-hot air) drying methods. Peach samples were subjected to drying with two different air temperatures (50 and 55 °C) and electric field (EF, 6.67 and 10 kV cm−1) under constant air velocity (1.5 m s−1). The longest drying durations were obtained in the EHD method (720 and 600 min), followed by hot air (290 and 260 min) and EHD-hot air method (120, 140, 170, and 200 min), respectively. The drying curves were best described by the Midilli et al. and Logarithmic models. The L* values of the samples subjected to hot air drying were found to be lower than those obtained through other methods. No significant effect of the electric field on rehydration capacity was observed. The study revealed that increased temperature and electric field led to surface cracks on the peach. The study highlights the compatibility of the EHD method with the hot air method, suggesting its potential application within the drying industry. From these findings, it was seen that the EHD-hot air combination method could be an alternative to the hot air method in the food industry by reducing the drying time of peaches and considering that the color parameters are generally better than the hot air method. [ABSTRACT FROM AUTHOR]

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues. [ABSTRACT FROM AUTHOR]

Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments. [ABSTRACT FROM AUTHOR]

The bioaccessibility of bioactive compounds plays a major role in the nutritional value of foods, but there is a lack of systematic studies assessing the effect of the food matrix on bioaccessibility. Curcuminoids are phytochemicals extracted from Curcuma longa that have captured public attention due to claimed health benefits. The aim of this study is to develop a mathematical model to predict curcuminoid's bioaccessibility in biscuits and custard based on different fibre type formulations. Bioaccessibilities for curcumin-enriched custards and biscuits were obtained through in vitro digestion, and physicochemical food properties were characterised. A strong correlation between macronutrient concentration and bioaccessibility was observed (p = 0.89) and chosen as a main explanatory variable in a Bayesian hierarchical linear regression model. Additionally, the patterns of food matrix effects on bioaccessibility were not the same in custards as in biscuits; for example, the hemicellulose content had a moderately strong positive correlation to bioaccessibility in biscuits (p = 0.66) which was non-significant in custards (p = 0.12). Using a Bayesian hierarchical approach to model these interactions resulted in an optimisation performance of r2 = 0.97 and a leave-one-out cross-validation score (LOOCV) of r2 = 0.93. This decision-support system could assist the food industry in optimising the formulation of novel food products and enable consumers to make more informed choices. [ABSTRACT FROM AUTHOR]

The Special Issue "Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications" explored the potential of plant-based extracts as natural antimicrobial agents in the food industry. Its purpose was to address the growing demand for natural, safe, and effective food preservation methods. The contributions highlighted various plant extracts' antimicrobial efficacy, including phenolic compounds, terpenes, and other bioactive substances. Research papers and one review were submitted from countries, including Spain, Portugal, Italy, Mexico, Turkey, India, USA, Romania, China, and Lithuania, showcasing a diverse international collaboration. Key topics covered in this issue included the chemical characterization of plant extracts, their stability under different processing and storage conditions, and their safety assessments. Advances were reported in using plant extracts to inhibit spoilage microorganisms and foodborne pathogens, enhance food safety, and extend shelf life. The published papers in the Special Issue studied various food types, including yogurt, catfish fillets, edible Mushrooms, red grapes, herring Fillets, and various food types covered in the review. This diversity demonstrates the broad applicability of plant extracts across different food products. Notable findings included the antimicrobial activities of fermented grapevine leaves, grapefruit seed extract, cinnamaldehyde, clove oil, and other plant-based compounds. In conclusion, this Special Issue demonstrated significant progress in applying plant extracts for food preservation, highlighting their potential to contribute to safer and more sustainable food systems worldwide. [ABSTRACT FROM AUTHOR]

This research paper presents an advanced exploration into the utilization of ultrasound-assisted extraction (UAE) combined with natural deep eutectic solvents (NADESs) to achieve higher concentrations of polyphenols from Graševina grape pomace. Focusing on optimizing extraction parameters to maximize the yield of polyphenols, this study evaluates their potential industrial applications, particularly within the food and cosmetics sectors. The effectiveness of betaine/glucose (BGlc) NADESs in producing stable, ready-to-use extracts with enhanced bioavailability and eco-friendly attributes is underscored. The integration of UAE with BGlc NADESs has shown significant scalability and applicability for industrial use, as evidenced by the extracts' collagenase-inhibitory effects, determined using a ninhydrin-based colorimetric assay showing the significant inhibition of gelatine degradation and scratch tests on cultured skin cells, demonstrating enhanced cell migration and wound healing, indicating their potential in anti-aging cosmetic products. Additionally, the results from PAMPA tests demonstrated that NADES extraction significantly enhances the intestinal absorption of polyphenols from grape pomace extracts compared to conventional solvents, highlighting the potential of NADESs to improve the bioavailability of these compounds and offering promising implications for their application in the food industry. Furthermore, the research highlights the practicality of directly incorporating these extracts into products, such as anti-aging creams and functional foods, supporting sustainability initiatives within the cosmetic and food industries. This work aims to provide a comprehensive guide to green extraction techniques on a preparative scale, showcasing the versatility and innovative applications of NADES-extracted compounds across various industries, thereby paving the way for the development of eco-conscious and effective products. [ABSTRACT FROM AUTHOR]

Objectives: Much has been written about the utility of genomic databases to public health. Within food safety these databases contain data from two types of isolates—those from patients (i.e., clinical) and those from non-clinical sources (e.g., a food manufacturing environment). A genetic match between isolates from these sources represents a signal of interest. We investigate the match rate within three large genomic databases (Listeria monocytogenes, Escherichia coli, and Salmonella) and the smaller Cronobacter database; the databases are part of the Pathogen Detection project at NCBI (National Center for Biotechnology Information). Results: Currently, the match rate of clinical isolates to non-clinical isolates is 33% for L. monocytogenes, 46% for Salmonella, and 7% for E. coli. These match rates are associated with several database features including the diversity of the organism, the database size, and the proportion of non-clinical BioSamples. Modeling match rate via logistic regression showed relatively good performance. Our prediction model illustrates the importance of populating databases with non-clinical isolates to better identify a match for clinical samples. Such information should help public health officials prioritize surveillance strategies and show the critical need to populate fledgling databases (e.g., Cronobacter sakazakii). [ABSTRACT FROM AUTHOR]

Many underutilized food resources have been traditionally used by regional and poor communities. The history of their consumption makes them potential new food sources for incorporation into the wider food supply. The ability to tap the potential of undervalued and underutilized food sources will reduce the world's reliance on a limited number of food sources and improve food security and sustainability. The expansion of the food diversity of the food supply to include underutilized food resources will require overcoming challenges in the efficient and profitable production of the raw material, application of suitable postharvest handling procedures to maintain the quality of perishable produce, and the use of appropriate traditional and emerging food processing technologies for conversion of the raw material into safe, nutritious and consumer‐acceptable foods. Improvement of food processing technologies, particularly resource‐efficient resilient food processes, are required to ensure the safety, quality and functionality of the whole food or extracts, and to develop ingredient formulations containing new foods for manufacture of consumer food products. Factors that help facilitate the social acceptance of new underutilized foods include increasing consumer knowledge and understanding of the contribution of new underutilized food resources to diet diversity for good nutrition, confidence in the safety and value of new foods, and their low environmental impact and importance for future sustainable food. The introduction of new underutilized food resources will increasingly require collaboration along the whole food value chain, including support from government and industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The filamentous bacteriophage M13KO7 (M13) is the most used in phage display (PD) technology and, like other phages, has been applied in several areas of medicine, agriculture, and in the food industry. One of the advantages is that they can modulate the immune response in the presence of pathogenic microorganisms, such as bacteria and viruses. This study evaluated the use of phage M13 in the chicken embryos model. We inoculated 13-day-old chicken embryos with Salmonella Pullorum (SP) and then evaluated survival for the presence of phage M13 or E. coli ER2738 (ECR) infected with M13. We found that the ECR bacterium inhibits SP multiplication in 0.32 (M13-infected ECR) or 0.44 log UFC/mL (M13-uninfected ECR) and that the ECR-free phage M13 from the PD library can be used in chicken embryo models. This work provides the use of the chicken embryo as a model to study systemic infection and can be employed as an analysis tool for various peptides that M13 can express from PD selection. Key points: • SP-infected chicken embryo can be a helpful model of systemic infection for different tests. • Phage M13 does not lead to embryonic mortality or cause serious injury to embryos. • Phage M13 from the PD library can be used in chicken embryo model tests. [ABSTRACT FROM AUTHOR]

AbstractThe significant physiological effect of capsaicinoids on the human body is utilized in the fields of food industry, medicine, and internal state security (riot control agents, RCAs). Detection and determination of capsaicinoids in solutions and extracts are fairly well developed, but only marginal attention is given to their detection in the form of aerosols and vapors, which are the primary form of their use as RCAs. In the article, three variants of a simple tube detector for direct detection of capsaicinoids in air (using pelargonic acid vanillylamide – PAVA, as the standard) are presented, utilizing classical color reactions with Turnbull’s blue, Gibbs reagent, and Marquis reagent. The use of these reactions for these purposes is innovative. Each reaction has been optimized and the proposed detectors have been compared, emphasizing their sensitivity, selectivity, and stability. PAVA in the air at a concentration of 0.1 mg/m3 can be detected with the naked eye. The stability of the proposed detectors allows for their commercial use. [ABSTRACT FROM AUTHOR]