Search

BACKGROUND: Cassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their working environment and compared this with the food product quality as evaluated by the processors and the field yield. Field trials were established in Nigeria (Benue and Osun state) and Cameroon (Littoral region). Eight cassava genotypes were evaluated. These eight varieties included newly bred genotypes, commercial checks and varieties provided and preferred by the processors. The roots of these genotypes were harvested and processed into gari and eba by processors. The time of each processing step was recorded. Processors assessed the quality of the roots and food products using pairwise ranking. RESULTS: In the field trials in Cameroon and Nigeria (Benue state), the newly bred genotypes showed superior performance in terms of dry matter content and fresh and dry yield. During processing, genotypes showed significant variation for most assessed parameters in both countries. Some newly bred varieties exhibited lower productivity that can make them more prone to drudgery than the local commercial checks and the varieties provided and preferred by the processors. Newly bred varieties were mostly ranked higher or equal to processors' preferred varieties concerning fresh root and food product quality. In the Cameroon location there were significant varietal differences in processing productivity and drudgery index which suggest that the particular processing methods there ‐ such as pressing methods and fermentation time ‐ cause these varietal differences to matter more. CONCLUSIONS: The varieties that were tested were observed to differ in yield, product quality, processing productivity, and potential drudgery levels. Some breeders' germplasms displayed a combination of increased yields and good product quality and good processor productivity. Those varieties that showed low processor productivity should be avoided during selection to avoid increased labour burden and associated drudgery of women processors. Further research is recommended to enhance food product color, latent culinary qualities, and processing productivity of newly bred varieties to improve acceptability and reduce processing drudgery for women. © 2023 The Authors. 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 present study aimed to prepare a multilayer complex of polysaccharides for encapsulation of β-carotene for delivery into aqueous media. β-carotene, a highly beneficial carotenoid for human health, can be effectively combined with three polysaccharides that serve as prebiotics in the human gut microbiota. The process of preparing the β-carotene-polysaccharides complex involved a three-step method. Firstly, β-carotene was encapsulated using xylan. Subsequently, the encapsulated β-carotene was complexed with chitooligosaccharides. Finally, the resulting double-layer complex was mixed with fucoidan to form a three-layer complex that readily dissolves in aqueous media. The formation of the complex was verified through SEM and spectroscopic analyses. The complex exhibited a favourable loading capacity ranging from 0.144 to 0.293 mg/mL, with sizes varying between 205 and 297 nm. The solubility of the complex ranged from 26.84 to 29.04 mg/mL. Notably, the complex demonstrated antioxidant activity as observed by DPPH and FRAP methods. These remarkable properties make the new complex a potential candidate for incorporation into the food and beverage industries, thanks to its antioxidant capabilities and advantageous features. [ABSTRACT FROM AUTHOR]

We examine the evolution of productivity and markups in US food and beverage manufacturing from 1959 through 2018. We account for non‐Hicks‐neutral (labour‐augmenting) productivity changes and compare markups with those in general manufacturing using the same dataset and model. We also compare our results with those of the increasingly popular De Loecker and Warzynski (2012, American Economic Review, 102, 2437) method, which does not account for non‐Hicks‐neutral productivity growth. Empirical results show that productivity growth in the food and beverage sector has been relatively slow and driven with equal intensity by Hicks‐neutral and labour‐augmenting productivity gains. General manufacturing shows higher productivity growth that is mostly labour‐augmenting, with markups comparable to those of food manufacturing. We find that accounting for labour‐augmenting productivity produces more moderate markup estimates than the De Loecker and Warzynski (2012) method. We also find no evidence of markups rising in either food manufacturing or general manufacturing in the last 20 years, in contrast to much of the recent economic literature. [ABSTRACT FROM AUTHOR]

Vacuum impregnation (VI), the revised version of osmotic dehydration technology (OD), is used to improve the nutritional properties of food products and promote the production of fortified foods by adding functional elements to the impregnating solution. This emerging technology can be applied to get food matrices with superior quality, better shelf life, improved sensory and nutritional characteristics. A comprehensive review of vacuum impregnation for the food sector is scanty at the moment. The current review covers the basic features of vacuum impregnation, its mechanism, variables that influence the processes, applications and recent advancements in the field of vacuum impregnation viz. ultrasound, pulsed electric field, microwave, ohmic heating and high pressure processing. The compilation of the applications of vacuum impregnation technology for various operations in a variety of matrices indicates the potential of the technology in food processing. A detailed description regarding the major industrial applications of vacuum impregnation and the challenges faced by the industry is also envisaged with emphasis on its future prospects. [ABSTRACT FROM AUTHOR]

Marine bioactive peptides (MBPs) are widely applied in functional foods and medicine industries. Several studies indicate that MBP consumption may play a vital role in the body's health due to their biological properties such as antioxidant, anti-inflammatory, and ACE-inhibitory activities. However, the majority of MBPs have numerous limitations, including bitter taste, stability, and unfavorable bioactivity. Recently, chemical and physical modifications have been commonly used to solve these limitations. Modification of MBPs, which involves using novel techniques, was discussed in this review. This review displayed that MBP properties, including biological activity, stability, and taste properties, were improved after modification mainly by encapsulation and chemical reaction. In particular, the results showed that the biological properties (antioxidant, anti-inflammatory, ACE-inhibitory, and antimicrobial activities) of the modified MBPs were higher than unmodified ones. In addition, the taste of MBPs, especially volatile flavor, was also enhanced after modification. Furthermore, modified MBPs may have to remain stable during food processing, storage, and in the host mouth and stomach for absorption in the small intestine. Therefore, modification of MBPs is an effective approach to protect and improve MBP properties. Finally, food matrix interactions and in vivo studies of modified MBPs are needed in the future. [ABSTRACT FROM AUTHOR]

The purpose of this study is to assess the possible contribution of formalizing small-scale women entrepreneurs' food processing enterprises in northern Ethiopia to their empowerment or disempowerment. The rationale for evaluating this contribution to (dis)empowerment is to provide updated and policy-relevant knowledge on the issue, including assessing if the critiques of the formalization agenda are still valid or whether the situation may have changed. The main finding suggests that formalization offers limited opportunities for empowering small-scale, resource-poor women entrepreneurs in northern Ethiopia. The contribution of formalization to women's (dis)empowerment varies among the various categories of participants in different ways and forms. Some better-off women entrepreneurs benefitted from formalization in some dimensions; however, this is not the case for most of the women entrepreneurs included in the study. Instead, for the poorer women entrepreneurs, formalization rather led to disempowerment. In conclusion, if formalization in Ethiopia harms or disempowers poor women entrepreneurs rather than benefits them, this paper suggests a need for a major change in policies and practices related to the formalization and women empowerment agenda. [ABSTRACT FROM AUTHOR]

Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed. [ABSTRACT FROM AUTHOR]

Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques. [ABSTRACT FROM AUTHOR]

As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration. [ABSTRACT FROM AUTHOR]

Zymomonas mobilis is a gram-negative facultative anaerobic spore, which is generally recognized as a safe. As a promising ethanologenic organism for large-scale bio-ethanol production, Z. mobilis has also shown a good application prospect in food processing and food additive synthesis for its unique physiological characteristics and excellent industrial characteristics. It not only has obvious advantages in food processing and becomes the biorefinery chassis cell for food additives, but also has a certain healthcare effect on human health. Until to now, most of the research is still in theory and laboratory scale, and further research is also needed to achieve industrial production. This review summarized the physiological characteristics and advantages of Z. mobilis in food industry for the first time and further expounds its research status in food industry from three aspects of food additive synthesis, fermentation applications, and prebiotic efficacy, it will provide a theoretical basis for its development and applications in food industry. This review also discussed the shortcomings of its practical applications in the current food industry, and explored other ways to broaden the applications of Z. mobilis in the food industry, to promote its applications in food processing. Potential applications of Zymomonas mobilis in food industry summarized for the first time. Research status of Z. mobilis in food additive synthesis, fermentation applications, and probiotics are discussed in details. Future research perspectives of Z. mobilis in food industry further proposed. [ABSTRACT FROM AUTHOR]

Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs. Prepared dishes are classified according to the degree of processing. Physical fields are classified and described according to different physical methods. The application of efficient physical fields to prepared dishes is described. The application of efficient physical fields and its combination in food processing is prospected. [ABSTRACT FROM AUTHOR]

In this paper, we propose a novel pricing model for delivery insurance in a food delivery company in Latin America, with the aim of reducing the high costs associated with the premium paid to the insurer. To achieve this goal, a thorough analysis was conducted to estimate the probability of losses based on delivery routes, transportation modes, and delivery drivers' profiles. A large amount of data was collected and used as a database, and various statistical models and machine learning techniques were employed to construct a comprehensive risk profile and perform risk classification. Based on the risk classification and the estimated probability associated with it, a new pricing model for delivery insurance was developed using advanced mathematical algorithms and machine learning techniques. This new pricing model took into account the pattern of loss occurrence and high and low-risk behaviors, resulting in a significant reduction of insurance costs for both the contracting company and the insurer. The proposed pricing model also allowed for greater flexibility in insurance contracting, making it more accessible and appealing to delivery drivers. The use of estimated loss probabilities and a risk score for the pricing of delivery insurance proved to be a highly effective and efficient alternative for reducing the high costs associated with insurance, while also improving the profitability and competitiveness of the food delivery company in Latin America. [ABSTRACT FROM AUTHOR]

Summary Protein glycosylation modification is an effective way to enhance the functional properties of natural proteins. This study aims to explore the preparation of glycosylation products (PPCs) through the Maillard reaction or enzymatic glycosylation using transglutaminase. The study discusses the advantages and disadvantages of preparing PPCs using dry heat, wet heat, and enzymatic glycosylation, as well as factors influencing the glycosylation process. Compared to natural proteins, PPCs demonstrate superior functional properties, including solubility, viscosity, emulsifying ability, gelling ability, thermal stability, antioxidant activity, and antibacterial activity. With improved functional performance, PPCs have broad application prospects as raw materials in food processing. For example, PPCs can be used as antioxidants, emulsifiers, gelling agents, and carriers for various bioactive molecules in the food industry. In the pharmaceutical field, PPCs are expected to serve as contrast agents and dressings. Furthermore, the application of PPCs in food processing should also consider specific processing requirements to achieve the intended enhancement of glycosylated protein functionality. [ABSTRACT FROM AUTHOR]

Objectives:Design:Setting:Methods:Results:Conclusion:A study was undertaken to describe South African dietitians and key role players’ perceptions regarding their role in reporting food labelling legislation transgressions.A multimethod study design was employed to explore a previously unstudied topic.Dietitians registered with the Health Professions Council of South Africa (HPCSA) together with key role players in food labelling in South Africa.Quantitative data were collected using a self-administered electronic questionnaire and qualitative data using a semi-structured interview guide. Quantitative data were analysed using Microsoft Excel and qualitative data using ATLAS.ti software. Data were analysed independently in the results section but integrated for interpretation of the findings.In total, only 6% (n = 7) of the included dietitians (n = 126) reported food labelling transgressions, and 12% (n = 15) believed dietitians have a role to play in reporting transgressions. Interestingly, half of the included dietitians (50%, n = 63) stated they would report an identified transgression. Dietitians demonstrated a lack of awareness of the current food labelling regulations, with 43% wrongly identifying the draft regulation to consult. Almost all (99%, n = 125) of the included dietitians reported that their transgression reporting practices would improve if a clear guideline from the Department of Health: Directorate Food Control (DoH DFC) was available. Key role players (n = 8) cited enforcement issues and a perceived gap in dietitians’ understanding of legislation and reporting processes as barriers to reporting non-compliance. Key role players identified enablers such as awareness of regulations, contacts within the DoH DFC and familiarity with the reporting process for transgressions. They also provided insight on the proper procedure for reporting food labelling transgressions.The low prevalence of food labelling transgression reporting by dietitians stems from several barriers, including a perceived lack of confidence regarding the current regulation, awareness of the applicable legislation, uncertainty regarding the correct reporting procedure and scepticism that transgression reports will be acted upon. Regular communication regarding food and nutrition regulations and the development of an easy-to-use transgression reporting framework could support the implementation and impact of food labelling regulations in South Africa. [ABSTRACT FROM AUTHOR]

Chilli peppers are widely consumed for their pungency, as used in flavoring the food and has many pharmaceutical and medicinal properties. Based on these properties an experiment was held using 83 varieties of chilli (Hot pepper and sweet pepper) were grown in suitable environment using Augment Block design and evaluated for fruit pungency and phytochemical contents using high proficiency liquid chromatography. Analysis of variance (ANOVA) of traits showed highly significant for all traits except for fruit length and capsaicin contents. The value of Least significant increase (LSI)was ranged 0.27-1289.9 for all traits showed high variation among varieties. Highly significant correlation was found among fruit diameter to fruit weight 0.98, while moderate to high correlation was present among all traits. The most pungent genotype 24,634 was 4.8 g in weight, while the least pungent genotypes i.e. PPE-311 (32.8 g), green wonder (40.67) had higher in weight. The genotypes 24,627, 32,344, 32,368 and 1108 marked as higher number of seeds in their placental region. It was observed that chilli genotype 24,621 had maximum length with considerable high amount of pungency act as novel cultivar. Principal component analysis (PCA) showed the high variability of 46.97 for two PCs with the eigen value 2.6 and 1.63 was recorded. Biplot analysis showed a considerable variability for fruit pungency, while huge variability was found for all traits among given varieties. PPE-311, T5 and T3 are found as highly divergent for all traits. The findings of this study are instrumental for selecting parents to improve desirable traits in future chilli pepper breeding programs. It will help plant/vegetable breeders for development of highly nutrient and pungent varieties and attractive for the consumer of food sector. [ABSTRACT FROM AUTHOR]

Over the past few decades, chitin and chitosan, value-added biopolymers obtained majorly from seafood wastes, have been extensively evaluated and utilized for their application in plenty of domains such as biomedical, pharmaceutical, agricultural, food processing industries, fuel cells, wastewater curing, and flame retardants. A vast number of physical, chemical, and enzymatic approaches have been followed to improve the biological activities, biocompatibility, and physicochemical properties of chitin and chitosan. Among the innumerable modifications, this article focuses primarily on the importance of phosphorylation, as it intensifies not only water solubility but also tissue regeneration, flame retardation, ionic conductivity, metal chelation, and drugcarrying abilities. Furthermore, the aim of this review is to thoroughly assess various techniques that involve the use of phosphorylating agents such as phosphoric acid, phosphorus acid, phosphorus oxychloride, phosphorus pentoxide, and the grafting method to synthesize phosphorylated derivatives of chitin and chitosan, so that a clear vision can be provided to the reader aimed at choosing a best-fit method for phosphorylation. [ABSTRACT FROM AUTHOR]

Background/Aims: To investigate a reported outbreak of presumed hepatitis E virus (HEV) infection in a Korean food manufacturing facility and to explore the association between anti-HEV immunoglobulin M (IgM) positivity and coronavirus disease 2019 (COVID-19) infection or vaccination. Methods: Twenty-four cases of anti-HEV IgM positivity were reported among 646 workers at the facility in 2022. An epidemiological investigation was conducted, comprising HEV-RNA testing of blood and environmental samples, analysis of group meal records, and an association between anti-HEV IgM positivity and confirmed COVID-19 infection or vaccination. Results: All 24 patients were asymptomatic, with cases spread sporadically across the facility. HEV RNA was not detected in the serum or environmental samples. Four out of 340 meals (1.2%) showed a significantly higher proportion of anti-HEV positivity in each meal intake group than in the non-intake group on certain days. Although the cumulative rate of COVID-19 infection showed no difference, the anti-HEV IgM positive group showed significantly higher proportions of >2 doses of COVID-19 vaccination (83.3% vs 48.7%, p=0.021), vaccination within 90 days (45.8% vs 19.7%, p=0.008), and having the Moderna vaccine administered as the last vaccine (75.0% vs 14.5%, p<0.001) than those of the anti-HEV negative group. In four multivariable models, three or more COVID-19 vaccinations and the Moderna vaccine as the last vaccine were consistently associated with anti-HEV IgM positivity, while the specific day group meal intake was also a significant factor. Conclusions: This epidemiological investigation showed that anti-HEV IgM positivity may occur as a false-positive result related to COVID-vaccination over three times and use of the Moderna vaccine, although a portion of true HEV infection may not be excluded. [ABSTRACT FROM AUTHOR]

The growing consumer demand for more sustainable and healthier food options is driving a revolutionary change in the global food business. Concerns over the anticipated 10 billion population growth by 2050 and the resulting doubling of the demand for protein are what are driving this change. The conventional protein market has grown over the last two to three years, and forecasts for 2030 show a notable rise in the overall market volume, especially in the meat industry. Nonetheless, data from industry events shows that consumers are becoming more interested in plant-based diets; estimates indicate that by 2030, more than half of customers will switch to flexitarian diets. The burgeoning plant-based movement begs the questions of its sustainability over the long run and its effects on the food industry. Is this a transitory trend or a big change in the industry? [ABSTRACT FROM AUTHOR]

Contemporary living is continuously leading to poor everyday choices resulting in the manifestation of various diseases. The benefits of plant-based nutrition are undeniable and research on the topic is rising. Modern man is now aware of the possibilities that plant nutrition can provide and is seeking ways to benefit from it. Dietary phenolic compounds are among the easily accessible beneficial substances that can exhibit antioxidant, anti-inflammatory, antitumor, antibacterial, antiviral, antifungal, antiparasitic, analgesic, anti-diabetic, anti-atherogenic, antiproliferative, as well as cardio-and neuroprotective activities. Several industries are exploring ways to incorporate biologically active substances in their produce. This review is concentrated on presenting current information about the dietary phenolic compounds and their contribution to maintaining good health. Additionally, this content will demonstrate the importance and prosperity of natural compounds for various fields, i.e., food industry, cosmetology, and biotechnology, among others. [ABSTRACT FROM AUTHOR]

Cultivated plantain (Musa spp.) is valuable for nutritional and socioeconomic security for millions of people in Africa and the America. The plantain agroindustry generates a large amount of waste such as pseudostems, leaves, inflorescences, peels, and rejected fruits. The current review discusses the different wastes obtained in the plantain agroindustry and their potential value for recovery of macromolecules and bioactive compounds. In general, cellulose and starches can be isolated from plantain peels and rejected fruits, respectively. Starch isolated from plantain has been used as a food ingredient and as a macromolecule to manufacture films with potential packaging applications, whereas cellulose has been used in the fermentation process to obtain biofuels. Furthermore, bioactive compounds such as anthocyanins, flavonoids, anthraquinones, and phlorotannins can be recovered from pseudostems, leaves, and inflorescences. These chemical compounds have antimicrobial, antioxidant, and color‐indicator properties that have potential food applications. Therefore, plantain wastes are a potential source of macromolecules and bioactive compounds that have potential use in packaging applications. The valorization of plantain wastes is a promissory alternative for the sustainable development of the food industry. [ABSTRACT FROM AUTHOR]

Potato starch (PS) is widely used in the food industry, but its uncontrolled paste consistency and poor film properties greatly limit its utilization. To expand its application, PS is separated into small‐ (PS‐S), medium‐ (PS‐M), and large‐ (PS‐L) fractions and modified by "high‐pressure microfluidization" (HPM). The effect of HPM on the microstructure, physicochemical properties, and digestibility of fractionated PS is investigated. Results show that the mechanical forces produced by HPM(50–150 MPa) can break PS molecules and enhance digestion rate with increasing pressure. Meanwhile, the relative crystallinity (RC) of HPM(150 MPa)‐modified PS‐L, PS‐M, and PS‐S decreases by about 29.23%, 15.40%, and 9.33%, respectively, relative to the RC of native fractionated PS. The changes in 1047/1022 and ΔH values in the three fractions show similar trends. Thus, the changes in microstructure of HPM‐modified PS‐L show more considerable than that of PS‐S. Compared with the native ones, the final viscosity of HPM(150 MPa)‐modified PS‐L, PS‐M, and PS‐S decreases by about 61.86%, 41.61%, and 35.70%, respectively, and the setback value increases to 379.67, 479.67, and 493.00 cp, respectively. These results indicate that HPM‐modified PS‐S has a higher tendency to form edible films than PS‐L. Therefore, HPM‐modification may expand the industrial application of fractionated PS. [ABSTRACT FROM AUTHOR]

Melanins are ubiquitous pigments distributed throughout the biosphere in different forms and structures based on the substrate (phenolic and indolic) from which they are derived. Melanins are predominantly black/brown and sometimes melanins of color yellow/red have also been observed. Though melanins are widespread, at present their applications are only limited because commercially available melanins are often made through the synthetic process which impedes their application due to poor sensitivity. Melanins from biological sources are of great interest because of their biocompatibility and availability in microbes, especially bacteria. Owing to its rising demand, bacterial melanin can be easily produced and optimized in mass by proper fermentation conditions or by overexpressing the genes encoding enzymes such as polyketide synthase, tyrosinase, and laccase responsible for melanin production cost-effectively. Melanins are produced as a secondary metabolite in bacteria which aids in their survival under stressful environments. Besides providing pigmentation to the cells, many other biological properties, types, and potential applications of melanin in the fields of the textile, food industry, nanotechnology, and biomedical and the research gap that needs to be filled in previous discoveries for better application of melanin has been discussed in this review. [ABSTRACT FROM AUTHOR]

Using quartz crystal microbalances (QCM) to monitor cleaning processes creates new opportunities towards efficient and need-based cleaning processes. A first study with starch as food model soiling showed the suitability of a QCM-based sensor concept to detect swellable substances and monitor the cleaning process [1]. The results of a follow-up study will be presented in this manuscript. Cleaning tests were conducted at 40 and 55 °C while monitoring a range of characteristics (peak height, attenuation, integral, tangent incline, turning point) in the sensor signal course. An optical sensor, monitoring the cleaning process was used as a reference. Based on this, the most promising parameters (peak height, attenuation, tangent incline) were selected to develop an evaluation algorithm counteracting the sensor cross-sensitivity towards process parameters such as temperature and influences of the cleaning fluid. The algorithm can determine whether the sensor surface is clean or soiled. Cleaning tests with tomato paste and milk proved the sensor's ability to detect industrial food products with an average deviation of 68,0 s (tomato paste) and 43,8 s (milk) from the reference sensor. [ABSTRACT FROM AUTHOR]

Globally, foodborne illness is a significant public health challenge. Food safety inspection plays a crucial role in the regulation of food businesses to prevent foodborne illnesses. To be an effective health protection measure, however, food safety inspections must facilitate the thorough evaluation of food safety risks. Our research examined how food safety inspectors from Australia, Ireland, New Zealand, the UK, and the U.S. assessed food contamination control during food premise inspections. Data were collected via an online survey of environmental health practitioners who routinely conduct food safety inspections. The findings indicated that inspectors are generally aware of food safety hazards that can be present at food businesses and have deployed a variety of relevant data-gathering methods to inform their examination of the extent of contamination control. The findings also indicated a prevailing methodological incongruence stemming from the absence of a robust inspection methodology. We propose that these shortcomings be addressed by solutions that are formulated based on established hazard analysis critical control point (HACCP) principles and qualitative field research. The development of a clear and appropriate methodology will support food safety inspections to provide a robust and reliable means for evaluating food safety risk and ultimately reduce the incidence and burden of foodborne illness. [ABSTRACT FROM AUTHOR]

The recent increase in chronic diseases worldwide is a major cause for concern, with processed foods containing synthetic additives being a leading contributor. These additives are commonly used in the food industry for processing, storage, and packaging, and prolonged exposure to them can pose serious health risks. To address this issue, there is a growing demand for bio-based food additives that are environmentally friendly, free of side effects and chronic diseases like cancer, and promote overall health. Nanoemulsion technology can be used to create these natural-based additives, effectively enhancing their solubility, stability, and bioavailability. As such, natural-based nanoemulsions have the potential to become the next generation of food additives and pave the way for healthier food products. This study provides an overview of the production of natural-based food additives using nanotechnology approaches, examining their effects on different food products and in vitro and exploring their mechanisms of action. [ABSTRACT FROM AUTHOR]

In the global market era, food product control is very challenging. It is impossible to track and control all production and delivery chains not only for regular customers but also for the State Sanitary Inspections. Certified laboratories currently use accurate food safety and quality inspection methods. However, these methods are very laborious and costly. The present review highlights the need to develop fast, robust, and cost-effective analytical assays to determine food contamination. Application of the molecularly imprinted polymers (MIPs) as selective recognition units for chemosensors' fabrication was herein explored. MIPs enable fast and inexpensive electrochemical and optical transduction, significantly improving detectability, sensitivity, and selectivity. MIPs compromise durability of synthetic materials with a high affinity to target analytes and selectivity of molecular recognition. Imprinted molecular cavities, present in MIPs structure, are complementary to the target analyte molecules in terms of size, shape, and location of recognizing sites. They perfectly mimic natural molecular recognition. The present review article critically covers MIPs' applications in selective assays for a wide range of food products. Moreover, numerous potential applications of MIPs in the food industry, including sample pretreatment before analysis, removal of contaminants, or extraction of high-value ingredients, are discussed. [ABSTRACT FROM AUTHOR]

The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate. [ABSTRACT FROM AUTHOR]

Refractance window (RW) dryer has an immense advantage in terms of final product quality (textural and color attributes, nutrient retention), energy consumption, and drying time over other conventional dryers. RW is a thin film drying system and a technologically evolving drying process. RW drying is an energy-efficient (re-circulation of water) short drying process as the drying of food materials occurs due to a combined mode of heat transfer conduction, radiation, and convection (hot air circulates over film). The high-quality dried product is obtained because the product temperature remains below 80 °C. RW dryer application is not only limited to drying food products, but it can also be further used for improving the gelling and emulsion properties, formation of leather and edible film, and can be used for handling high protein products, drying leafy vegetables or marine foods as this process does not change any functional properties. Due to these advantages over other drying techniques, RW drying has gained academic and industrial interest in recent years. The industrial application of this technology at large scale is becoming difficult due because of large surface area requirement for mass production. Researchers are trying to scale-up by combing this technology with others technology (Infrared, ultrasound, solar energy, and osmotic dehydration). RW dryer is now extending from the food sector to other sectors like pharmaceutical, cosmetic, pigment, edible film formation, and encapsulation. Majority of the reviews on RW drying focuses on the product quality aspects. This review paper aims to comprehend the RW drying system more mechanistically to understand better the principles, diffusion models explaining the transfer processes, and emerging novel hybrid drying approaches. [ABSTRACT FROM AUTHOR]

Matrix-associated mycotoxins that bind with macromolecular components through covalent or non-covalent interactions easily occur in various cereals, cereal-based products, and cereal-based feedstuff. They are "masked" by macro-components, causing the underestimation of total exposure risk of mycotoxins. Most of the current reports focus on the free and modified mycotoxins, while the matrix-associated forms are ignored but still can exert toxic effects after ingestion. In this paper, current researches and future prospects of matrix-associated mycotoxins are reviewed. Especially, a focus is set on the transformation of matrix-associated mycotoxins with their free forms during metabolism and food processing. Enzymes, temperature and pH levels during food processing can induce the interconversion of matrix-associated mycotoxins with free mycotoxins. Furthermore, the analytical methods targeted on matrix-associated mycotoxins are discussed. Due to the lack of efficient methods releasing the mycotoxins from matrix, the standard analytical methods has not developed so far. Also, we further analyzed the challenges of matrix-associated mycotoxins about variety, occurrence, toxicity and transformation, exposure assessment, which contributes to establish preventive measures to control their hazards for consumers. Overall, this overview is significant for perfecting risk assessment, as well as developing effective prevention and control actions to matrix-associated mycotoxins. [ABSTRACT FROM AUTHOR]

Pickering emulsions (PEs) have garnered wide attention due to their high physical stability as bioactive carrier agents in the food industry. PEs are highly stable against coalescence due to the irreversible adsorption of particles forming a physical barrier at the oil-water interface between the droplets. As a sustainable alternative to conventional emulsifiers, there is an increasing interest in developing food-grade colloidal particles by forming PEs. Cellulose-based nanoparticles have proven to be efficient materials due to their renewable, biodegradable, non-toxic and controllable surface-active characteristics. Nanocellulose can be modified by various topochemical functionalization to modulate wettability and stimuli-responsive behaviour, endowing its vast potential as Pickering stabilisers for food applications. This review highlights the recent studies of protein functionalized nanocellulose for stabilising food PEs. We hope this review will assist in improving the performance and development of nanocellulose in PEs, which is vital for developing new functional foods and delivery systems. [ABSTRACT FROM AUTHOR]

Great effort has been carried out the last years from the food sector for the understanding of food authentication, as the term has been well supported by numerous research articles, including data raised from conventional and instrumental analyses in combination with chemometrics or other machine learning tools. The term is getting more and more value by the official authorities as the last years the economically motivated adulteration (food fraud) happens more often with the economic losses for the Governments at a global level being really scaring. Considering the above, the current review highlights a considerable number of recent protocols implemented for the authentication and adulteration control of plant-based and animal-based foods, focusing on honey, olive oil, seafood, juices, spices, pine nuts, etc., based on metrics data of foods, to cover all the essential aspects of food authentication and defense against food adulteration/fraud. [ABSTRACT FROM AUTHOR]

The postbiotic derived from Lactiplantibacillus plantarum bacteria was produced in three culture media: milk, MRS, and whey, and its antibacterial and antifungal properties were evaluated. To investigate the production efficiency of postbiotics, three methods, heating, sonication and centrifugation, were utilized to prepare postbiotics in MRS broth culture medium. The antibacterial potency of the postbiotic was evaluated using the agar well-diffusion method, and MIC and MBC tests were conducted for different treatments. The results of the study showed that the postbiotic prepared in food environments such as milk and cheese whey can have antibacterial and antifungal properties similar to the postbiotic prepared in the MRS culture medium. However, it is possible to enrich food matrices such as milk and cheese whey and make further adjustments in terms of pH settings. Additionally, the thermal process was able to create a nanoscale postbiotic, which is a significant achievement for the application of postbiotics in the food and pharmaceutical industries. The future outlook of postbiotics clearly indicates that the emergence of this generation of probiotics can have an attractive and functional position in the food and pharmaceutical industries. Therefore, future research focusing on this subject will contribute to the development of this generation of postbiotics. [ABSTRACT FROM AUTHOR]

Brand names can be used to hold plastic companies accountable for their items found polluting the environment. We used data from a 5-year (2018-2022) worldwide (84 countries) program to identify brands found on plastic items in the environment through 1576 audit events. We found that 50% of items were unbranded, calling for mandated producer reporting. The top five brands globally were The Coca-Cola Company (11%), PepsiCo (5%), Nestlé (3%), Danone (3%), and Altria (2%), accounting for 24% of the total branded count, and 56 companies accounted for more than 50%. There was a clear and strong log-log linear relationship production (%) = pollution (%) between companies' annual production of plastic and their branded plastic pollution, with food and beverage companies being disproportionately large polluters. Phasing out single-use and short-lived plastic products by the largest polluters would greatly reduce global plastic pollution. [ABSTRACT FROM AUTHOR]

Self‐healing polymeric materials, which can repair physical damage, offer promising prospects for protective applications across various industries. Although prolonged durability and resource conservation are key advantages, focusing solely on mechanical recovery may limit the market potential of these materials. The unique physical properties of self‐healing polymers, such as interfacial reduction, seamless connection lines, temperature/pressure responses, and phase transitions, enable a multitude of innovative applications. In this perspective, the diverse applications of self‐healing polymers beyond their traditional mechanical strength are emphasized and their potential in various sectors such as food packaging, damage‐reporting, radiation shielding, acoustic conservation, biomedical monitoring, and tissue regeneration is explored. With regards to the commercialization challenges, including scalability, robustness, and performance degradation under extreme conditions, strategies to overcome these limitations and promote successful industrialization are discussed. Furthermore, the potential impacts of self‐healing materials on future research directions, encompassing environmental sustainability, advanced computational techniques, integration with emerging technologies, and tailoring materials for specific applications are examined. This perspective aims to inspire interdisciplinary approaches and foster the adoption of self‐healing materials in various real‐life settings, ultimately contributing to the development of next‐generation materials. [ABSTRACT FROM AUTHOR]

This study investigated the properties of starch isolated from the unripe fruit of two apple cultivars (Malus domestica Borkh) grown in southern Poland (Central Europe). The chemical composition of both starches, molecular mass, their granulation, thermal characteristics, swelling characteristics, and rheological characteristics were studied. The starches differed significantly in ash, phosphorus, and protein content. The water-binding capacity at temperatures of 25–65 °C was similar, while differences of 20% appeared at higher temperatures. In contrast, a significant difference was found in the solubility of the two starches in the temperature range of 25–75 °C. The study showed that apple starches have a relatively low tendency to retrograde, with the enthalpy of gelatinization for starch from the Oliwka variety being 40% higher than that from the Pyros variety. However, the starches differed in the hardness of the gels formed, i.e., one variety formed soft gels with an internal structure resistant to external forces, while the other formed hard gels. [ABSTRACT FROM AUTHOR]

The maturity of fruits and vegetables such as tomatoes significantly impacts indicators of their quality, such as taste, nutritional value, and shelf life, making maturity determination vital in agricultural production and the food processing industry. Tomatoes mature from the inside out, leading to an uneven ripening process inside and outside, and these situations make it very challenging to judge their maturity with the help of a single modality. In this paper, we propose a deep learning-assisted multimodal data fusion technique combining color imaging, spectroscopy, and haptic sensing for the maturity assessment of tomatoes. The method uses feature fusion to integrate feature information from images, near-infrared spectra, and haptic modalities into a unified feature set and then classifies the maturity of tomatoes through deep learning. Each modality independently extracts features, capturing the tomatoes' exterior color from color images, internal and surface spectral features linked to chemical compositions in the visible and near-infrared spectra (350 nm to 1100 nm), and physical firmness using haptic sensing. By combining preprocessed and extracted features from multiple modalities, data fusion creates a comprehensive representation of information from all three modalities using an eigenvector in an eigenspace suitable for tomato maturity assessment. Then, a fully connected neural network is constructed to process these fused data. This neural network model achieves 99.4% accuracy in tomato maturity classification, surpassing single-modal methods (color imaging: 94.2%; spectroscopy: 87.8%; haptics: 87.2%). For internal and external maturity unevenness, the classification accuracy reaches 94.4%, demonstrating effective results. A comparative analysis of performance between multimodal fusion and single-modal methods validates the stability and applicability of the multimodal fusion technique. These findings demonstrate the key benefits of multimodal fusion in terms of improving the accuracy of tomato ripening classification and provide a strong theoretical and practical basis for applying multimodal fusion technology to classify the quality and maturity of other fruits and vegetables. Utilizing deep learning (a fully connected neural network) for processing multimodal data provides a new and efficient non-destructive approach for the massive classification of agricultural and food products. [ABSTRACT FROM AUTHOR]

Pistachio (Pistacia vera L.) is consumed in almost every part of the world enclosed in shells that are thrown out in baskets. Similarly, hulls separated from pistachio are discarded as waste in food processing industries. These waste materials contain functional constituents having immense industrial and nutraceutical applications. This review article summarizes the scientific investigations regarding the functional constituents and bioactive compounds in pistachio shells (PSs) and pistachio hulls (PHs). It also highlights the nutraceutical potential exhibited by functionally active compounds as well as their potential applications in various industries including nutraceutical, medicinal, and feed industries together with biosynthetic development of useful products and wastewater treatment. Pistachio waste (PW) comprising PS and PH is a rich source of various bioactive compounds. PS is full of lignin, cellulose, and hemicellulose. PH is an excellent source of carbohydrates (80.64 ± 0.98%) (including glucose, galactose, rhamnose, arabinose, xylose, mannose, galacturonic acid) as well as ash (6.32 ± 0.26%) and proteins (1.80 ± 0.28%) with small amounts of fats (0.04 ± 0.005%). Owing to its composition, PW can be beneficial in many nutraceuticals, including antioxidation, cytoprotection, anti-obesity, anti-diabetic, anti-melanogenesis, neuroprotection, anti-cancer, anti-mutagenesis, anti-inflammation, and anti-microbial. The waste materials have vast applications in the food industry, such as bio-preservation of oils and meat products, prevention of enzymatic browning in fruits, vegetables, and mushrooms, development of functional cereal and dairy products, production of food enzymes, emulsions, and manufacturing of biodegradable films for food packaging. The use of these waste products to develop and design novel functional foods with improved quality is important for both food industries and food sustainability. [ABSTRACT FROM AUTHOR]

Food consumption of healthier products has become an essential trend in the food sector. This is also the case in beer, a biochemical process of transformation performed by yeast cells. More and more studies proclaim the need to reduce ethanol content in alcoholic drinks, certainly the most important health issue of beer consumption. In this review we gather key health issues related to beer consumption and the last advances regarding the use of yeast to attenuate those health problems. Furthermore, we have included the latest findings about the general positive impact of yeast in health as a consequence of its ability to biotransform polyphenolic compounds present in the wort, producing healthy compounds as hydroxytyrosol or melatonin, and its ability to perform as a probiotic driver. Besides, a group of population with chronic diseases as diabetes or celiac disease could take advantage of low carbohydrate or gluten-free beers, respectively. The role of yeast in beer production has been traditionally associated to its fermentative power. But here we have found a change in this dogma in the last years toward yeasts being a main driver to enhance healthy aspects of beer. The key findings are discussed and possible future directions are proposed. [ABSTRACT FROM AUTHOR]

Traditional fermented alcoholic beverages (TFABs) have gained widespread acceptance and enjoyed great popularity for centuries. COVID-19 pandemics lead to the surge in health demand for diet, thus TFABs once again attract increased focus for the health benefits. Though the production technology is quite mature, food companies and research institutions are looking for transformative innovation in TFABs to make healthy, nutritious offerings that give a competitive advantage in current beverage market. The implementation of intelligent platforms enables companies and researchers to gather, store and analyze data in a more convenient way. The development of data collection methods contributed to the big data environment of TFABs, providing a fresh perspective that helps brewers to observe and improve the production steps. Among data analytical tools, Artificial Intelligence (AI) is considered to be one of the most promising methodological approaches for big data analytics and decision-making of automated production, and machine learning (ML) is an important method to fulfill the goal. This review describes the development trends and challenges of TFABs in big data era and summarize the application of AI-based methods in TFABs. Finally, we provide perspectives on the potential research directions of new frontiers in application of AI approaches in the supply chain of TFABs. [ABSTRACT FROM AUTHOR]

Heat stress can cause cell death by triggering the aggregation of essential proteins. In bacteria, aggregated proteins are rescued by the canonical Hsp70/AAA+ (ClpB) bi-chaperone disaggregase. Man-made, severe stress conditions applied during, e.g., food processing represent a novel threat for bacteria by exceeding the capacity of the Hsp70/ClpB system. Here, we report on the potent autonomous AAA+ disaggregase ClpL from Listeria monocytogenes that provides enhanced heat resistance to the food-borne pathogen enabling persistence in adverse environments. ClpL shows increased thermal stability and enhanced disaggregation power compared to Hsp70/ClpB, enabling it to withstand severe heat stress and to solubilize tight aggregates. ClpL binds to protein aggregates via aromatic residues present in its N-terminal domain (NTD) that adopts a partially folded and dynamic conformation. Target specificity is achieved by simultaneous interactions of multiple NTDs with the aggregate surface. ClpL shows remarkable structural plasticity by forming diverse higher assembly states through interacting ClpL rings. NTDs become largely sequestered upon ClpL ring interactions. Stabilizing ring assemblies by engineered disulfide bonds strongly reduces disaggregation activity, suggesting that they represent storage states. [ABSTRACT FROM AUTHOR]