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Citrus peel, as an effective component of citrus by-products, contains a large number of natural active components, including pectin, vitamins, dietary fiber, essential oil, phenolic compounds, flavonoids, and so on. With the development of the circular economy, citrus peel has attracted extensive concern in the food industry. The exploitation of citrus peel would assist in excavating potential properties and alleviating the environmental burden. Polymethoxyflavones (PMFs) exist almost in citrus peel, which have remarkable biological activities including antioxidant, anti-inflammatory, anti-cancer, and anti-obesity. Therefore, PMFs from citrus peel have the potential to develop as dietary supplements in the near future. Collectively, it is essential to take action to optimize the extraction conditions of PMFs and make the most of the extracts. This review mainly compiles several extraction methods and bioactivities of PMFs from citrus peel and introduces different applications including food processing, pharmaceutical industry, and plant rhizosphere to develop better utilization of citrus PMFs. Polymethoxyflavones (PMFs) represent sustainable bioactive compounds that profit for circular economy. Valorization of citrus peel PMFs will bring value-added environmental benefits. Novel techniques improve property and extraction efficiency of PMFs. PMFs obtained from citrus peel could be applied to tea or bakery food processing and pharmaceutical industry. [ABSTRACT FROM AUTHOR]

Traditional processing methods can no longer meet the demands of consumers for high-quality muscle food. As a green and non-thermal processing technology, ultrasound has the advantage of improving processing efficiency and reducing processing costs. Of these, the positive effect of power ultrasound in the processing of muscle foods is noticeable. Based on the action mechanism of ultrasound, the factors affecting the action of ultrasound are analyzed. On this basis, the effect of ultrasound technology on muscle food quality and its action mechanism and application status in processing operations (freezing-thawing, tenderization, marination, sterilization, drying, and extraction) is discussed. The transient and steady-state effects, mechanical effects, thermal effects, and chemical effects can have an impact on processing operations through complex correlations, such as improving the efficiency of mass and heat transfer. Ultrasound technology has been proven to be valuable in muscle food processing, but inappropriate ultrasound treatment can also have adverse effects on muscle foods. In the future, kinetic models are expected to be an effective tool for investigating the application effects of ultrasound in food processing. Additionally, the combination with other processing technologies can facilitate their intensive application on an industrial level to overcome the disadvantages of using ultrasound technology alone. [ABSTRACT FROM AUTHOR]

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]

In the context of the expanding local food market, grasping the evolutionary trajectory of consumer purchasing behavior is crucial for understanding market dynamics. This study adopts a cross-generational perspective to delve into and elucidate the similarities and differences in local food consumption behaviors between Gen Z and Gen Y. Through the analysis of online survey data from 251 individuals of Gen Z and 319 of Gen Y and utilizing the Theory of Planned Behavior as a theoretical framework, and the study identifies eight key variables. The findings reveal that while Gen Z and Gen Y exhibit a range of common characteristics in their choice of local food,including attention to word of mouth, health consciousness, subjective norms, perceived behavioral control, and attitude.there is a significant divergence in their motivating factors for purchasing. Specifically, convenience is the primary driver for Gen Z when selecting local food; conversely, price is the decisive factor in the decision-making process of Gen Y. By unveiling these significant differences and similarities, the research offers significant understanding beneficial to the food sector, particularly in formulating market strategies targeted at different generations. [ABSTRACT FROM AUTHOR]

Potato peel waste (PPW) is an underutilized substrate which is produced in huge amounts by food processing industries. Using PPW a feedstock for production of useful compounds can overcome the problem of waste management as well as cost-effective. In present study, potential of PPW was investigated using chemical and thermochemical treatment processes. Three independent variables i.e., PPW concentration, dilute sulphuric acid concentration and liberation time were selected to optimize the production of fermentable sugars (TS and RS) and phenolic compounds (TP). These three process variables were selected in the range of 5–15 g w/v substrate, 0.8–1.2 v/v acid conc. and 4–6 h. Whole treatment process was optimized by using box-behnken design (BBD) of response surface methodology (RSM). Highest yield of total and reducing sugars and total phenolic compounds obtained after chemical treatment was 188.00, 144.42 and 43.68 mg/gds, respectively. The maximum yield of fermentable sugars attained by acid plus steam treatment were 720.00 and 660.62 mg/gds of TS and RS, respectively w.r.t 5% substrate conc. in 0.8% acid with residence time of 6 h. Results recorded that acid assisted autoclaved treatment could be an effective process for PPW deconstruction. Characterization of substrate before and after treatment was checked by SEM and FTIR. Spectras and micrographs confirmed the topographical variations in treated substrate. The present study was aimed to utilize biowaste and to determine cost-effective conditions for degradation of PWW into value added compounds. [ABSTRACT FROM AUTHOR]

The conventional use of chemicals worldwide in different industries has significantly increased, impacting the environment. The need to improve industrial processes led to prospects into enzymes from various sources, including microbial sources to substitute the toxic chemicals and processes with environmentally friendly processes and biodegradable waste products. Enzyme applications are notably getting more attention in medicine, agriculture, and industries, including pharmaceuticals, food, detergents, leather, and cosmetics. They are utilized in these industries to enhance durability of product, shorten process time, improve efficiency and stability, and properly manage waste. Medicine mainly uses them for diagnostic and treatment purposes, including proteases and amylases. The pharmaceutical industries explore the specificity of enzymes to bind target substrates, yielding specific and desired products via reactions, including hydrolysis, acylation, and esterifications. Waste and pathogen treatments, in addition to soil and plant improvements, are the major applications of enzymes in agriculture, employing pectinases, cellulases, and xylanases. In the food industry, amylases are used for starch degradation and dough improvement, whi le proteases are used for juice beer production clearance. The detergent industry adds enzymes to its formulations, including lipases, proteases, and cellulases, to improve stain removal by modifying fabric fibers to release dirt and soil particles. Enzymes, including proteases and lipases, are used in the leather industry for curing, soaking, dehairing, degreasing, and tanning, in addition to waste elimination. In comparison, an immobilized lipase is utilized in the cosmetic industry to produce retinoids, protein disulfide isomerase, glutathione sulfhydryl oxidase, and transglutaminase are applied in hair waving. Furthermore, developing the cost-effective technique of enzyme immobilization technology further promotes the application of enzymes in these endeavors attributed to their stability and recyclability. Thus, there is a significant improvement in research towards green and eco-friendly applications of enzymes. This review discusses how enzymes have been successfully deployed and utilized in medicine, agriculture, pharmaceutical, food, detergent, leather, and cosmetics industries. Enzymes in these industries exhibited beneficial applications, though the recyclability of the enzymes remains challenging for some endeavors. However, immobilization techniques have been gaining attention which might present a solution to the challenges associated with enzyme reusability. [ABSTRACT FROM AUTHOR]

The chemical characterization of the essential oil of the endemic Moroccan species, Calendula maroccana, was achieved by GC and GC-MS methods. The antioxidant, antimicrobial and antibiofilm activities of this essential oil were also studied. Eighty-one compounds were identified in the essential oil, representing 94.82% of the total. Sesquiterpenes predominate in the essential oil; 2-Methoxy-4-vinylphenol (16.13%), δ-amorphene (13.56%), α-cedrene (6.23%), γ-curcumene (5.10%) and α-bisabolol (4.94%) were the main constituents. The antioxidant potential was evaluated by DPPH, FRAP and ABTS assays: the essential oil exhibited antioxidant effectiveness with IC50 values of 0.92, 0.3 and 1.7 mg/mL, respectively. Moreover, the essential oil showed potent antimicrobial activity as revealed by inhibition zone values against selected clinically important pathogenic microorganisms. Inhibition zone values of 15.33 ± 0.19, 23 ± 0.05 and 15.33 ± 0.33 mm were observed against Staphylococcus aureus, Candida albicans and C. tropicalis, respectively. The maximal and minimal inhibition concentration values were in the range of 0.25 ± 0.17 - 4.68 ± 0.10 mg/mL for bacteria and 0.06 ± 0.03 - 0.12 ± 0.14 mg/mL, for Candida. The essential oil showed potent anti-biofilm activity with dual actions, inhibiting (69 - 88%) and eradicating (75 - 92%) the biofilms formed by the three tested bacteria strains. Based on these results, this essential oil can be considered as a natural antioxidant, antibacterial and antibiofilm agent that could be applied in phytotherapy, pharmaceutical and food sectors. [ABSTRACT FROM AUTHOR]

The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns. One of the most frequently modified dietary substances is starch, e.g., E1401–E1404, E1412–E1414, E1420, E1422, E1440, E1442, and E1450–E1452. An alternative solution to chemical treatments seems to be the use of raw materials naturally containing substrates applied for starch modification. Heating starch with a lemon juice concentrate can be considered a novel and effective method for producing starch citrate, which is part of the so-called "green chemistry". The modified preparations obtained as a result of potato starch esterification with natural lemon juice had a comparable degree of esterification to that of the esters produced with pure citric acid. In addition, the use of the juice doubled their resistance to amylolytic enzymes compared to the preparations made with pure acid. Replacing citric acid with lemon juice can facilitate the esterification process, and the analyzed properties of both types of modified preparations indicate that starch esters produced with pure citric acid can be successfully replaced by those produced using natural lemon juice, which may increase the social acceptance of these modified preparations. [ABSTRACT FROM AUTHOR]

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology. [ABSTRACT FROM AUTHOR]

The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250–280 µm, F3: 280–500 µm, F4: 500–600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno‐functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β‐glucan levels (0.13–1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44–0.33 g/100 g), and fructose (1.06–0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi‐criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. Practical Application: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β‐glucan, high fiber, and low reduced sugar claims. [ABSTRACT FROM AUTHOR]

In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer edible coatings. The overall objective was to analyze the biaxial behavior and texture of fresh cheese coated with nanoliposomes encapsulating grape seed tannins (NTs) and polysaccharides (hydroxypropyl methylcellulose; HPMC and kappa carrageenan; KC) using immersion and spray methods, establishing comparisons with uncoated cheeses and commercial samples, including an accelerated shelf-life study. NT, HPMC, and KC were employed as primary components in the multi-layer edible coatings, which were applied through immersion and spray. The results revealed significant improvements, such as a 20% reduction in weight loss and increased stability against oxidation, evidenced by a 30% lower peroxide index than the uncoated samples. These findings underscore the effectiveness of edible coatings in enhancing the quality and extending the shelf life of fresh cheese, highlighting the innovative application of nanoliposomes and polysaccharide blends and the relevance of applying this strategy in the food industry. In conclusion, this study provides a promising perspective for developing dairy products with improved properties, opening opportunities to meet market demands and enhance consumer acceptance. [ABSTRACT FROM AUTHOR]

This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno‐functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products. [ABSTRACT FROM AUTHOR]

Logistics is among the leading contributors to pollution and greenhouse gas emissions and needs a paradigm shift to ensure sustainability. Green logistics is an initiative to reduce environmental, social and economic damage, create a positive brand image and ensure customer loyalty to the firm. Even though green logistics yields many benefits, several factors often challenge its successful implementation. Thus, the study aims to identify and group the adoption barriers to green logistics in the food industry. The barriers perceived by food industry professionals were collected through a survey, and exploratory factor (EFA) analysis was applied to identify and group the most significant ones. EFA grouped the 19 significant barriers into six factors: organizational, regulatory, supplier, technological, customer and financial. Identifying these adoption barriers can help organizations frame suitable strategies to overcome barriers in successfully implementing green logistics. The study also suggests strategies to address the barriers to green logistics in the food industry for the Indian economy. The study also highlights implications for practice and theory. [ABSTRACT FROM AUTHOR]

The hidden hunger for Se in the world population is well known. As a strategy to address this issue, this study aimed to biofortify onion (Allium cepa L.), since it is a condiment vegetable consumed by different economic classes and is widely used in the food industry. To this end, Se doses (0, 10, 25, 50, 100 and 200 g ha-1) and application forms (soil and foliar) were evaluated on the biofortification of the bulb and crop yield. The Se source was sodium selenate. Via soil, Se was applied together with NPK fertilizer in the pretransplantation of the seedlings. Via foliar application, Se was sprayed 77 d after seedlings were transplanted. The Se increased yield up to 99 g ha-1, which was 14.7% higher than the yield obtained in the crop not fertilized with Se. Foliar application of Se was more efficient than soil application in the biofortification of onion, although both were effective. With the dose that promoted the highest yield, the Se concentrations reached 0.487 and 0.317 mg Se kg-1 in onion dry mass, when the supply was made via foliar and soil applications, respectively. The increase in Se supply did not influence bulb quality, as demonstrated by the macro-and micronutrients content and pungency. [ABSTRACT FROM AUTHOR]

This study examines the reasons why between 1979 and 2020 the number of abattoirs licenced to slaughter red blood livestock species in Great Britain fell from 1146 to 200, average throughput per abattoir increased, larger abattoirs specialised in the species slaughtered, and family owned abattoirs have been replaced by international companies owning multiple slaughterhouses and food processing factories. The study combines abattoir sector survey data with findings from a national survey of small abattoirs. Larger abattoirs have exploited economies of size and location to achieve the throughput necessary to supply multiple retailers and/or wholesale markets. Smaller abattoirs have exploited economies of scope to develop the bespoke butchering services needed to supply private kill customers. The high rate of closure of smaller abattoirs suggests the future of small-scale, locally based supply chains in which private kill services supply is threatened. The recently introduced Small Abattoir Fund offers grants towards the purchase of new equipment which will offer some relief. But smaller abattoirs must support their private kill customers by organising collection points for onward transport of livestock to the abattoir and local redistribution centres for meat and carcases. [ABSTRACT FROM AUTHOR]

Detection of food quality by identifying different adulterants in food products is a grave requirement for the food industry. Various methods of food analysis have been evolved to identify the quality and quantity of impurities but those methods are time-consuming, expensive and laborious. Our research aims at reducing the challenges experienced in these existing methods. Our procedure is to detect food adulterants using a microwave signal and observe the change in reflection coefficient and resonant frequency of the reflected microwave signal. The property of modification of reflection coefficient and resonant frequency of reflected microwave signal from pure rice grains in the presence of adulterants like small stones/pebbles and broken rice is exploited. In this work, the detection and proportion of adulterants, such as stones and low-quality broken rice in fresh rice in varying proportions, have been determined. Adulterants as low as 2% weight of rice are highly detectable utilizing microwave. [ABSTRACT FROM AUTHOR]

In December 2020, Singapore made global headlines by being the first country to approve the commercial sale of lab grown meat. This approval was part of an effort by the city state to intensify the development of novel foods on the island. This paper describes this recent growth of novel food companies in Singapore. Singapore's novel food policies ostensibly aim to create food security for its citizens. We argue that the embrace of the technology that surrounds novel foods also aligns with Singapore's vision of building a "smart nation." Although food is not a digital technology, the approaches to novel foods being taken in Singapore share many parallels with the rollout of digital technology. These parallels can be seen in the domains of standardization, regulation, intellectual property, data-gathering, and training. We anticipate that these shifts in procurement, regulation, consumption of foods, may ultimately challenge traditional food pathways and Singapore's food identity. [ABSTRACT FROM AUTHOR]

In the present investigation, spray drying independent operating conditions such as the inlet air temperature (A-IAT 130, 150 and 170 °C), outlet air temperature (B-OAT 60, 70 and 80 °C), needle speed (C-NS 3S, 4S, 5S), maltodextrin concentration (D-MD 10, 15, 20 %), pump speed (E-PS 5, 10, 15 mL/min) and water/grape pomace ratio (F-W/GP ratio 10, 15, 20) were optimized to develop the spray-dried grape pomace powder (SDGPP) with maximum yield. The impact of these conditions on total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant activity (DPPH· values) of SDGPP samples were analyzed. The independent spray drying factors (IAT, OAT, NS, MD, PS, and W/GP ratio) impart a strong direct effect (p ≤ 0.05) on powder yield, TPC, TFC, and DPPH· values. The interaction effects (A × B, A × C, A × D, A × E, A × F, B × C, B × D, B × E, B × F, C × D, C × E, C × F, D × E, D × F, and E × F) of independent variables were noted non-significant (p ≥ 0.05) for response values. After validation of the model and verification of results, the independents' variables were found in the range of 170 °C (IAT), 80 °C (OAT), 4S (NS), 15 % (MD), 10 mL/min (PS) and 15 (W/GP ratio) for yield (64.7 ± 1.18 %), TPC (7.66 ± 0.53 mg GAE/g), TFC (3.19 ± 0.30 mg CE/g) and DPPH· 140.3 ± 1.59 (100 µL/mL), respectively. The decrease in TPC, TFC, and DPPH· values of SDGPP samples was noted during 60 days of storage at 25 ± 2 °C and 65 ± 5 % RH (p ≤ 0.05) but not greater than unprocessed samples. It could be concluded that the protection of phenolic contents and retention of antioxidant activity of dried powders can be achieved at optimized spray drying conditions for discerning food and byproduct processing industries. [Display omitted] • Spray drying of phenolics rich grape pomace is a promising method for encapsulation. • Interaction for spray drying independent factors was optimized for pomace powder. • The quality of raw and spray-dried grape pomace was evaluated during storage. [ABSTRACT FROM AUTHOR]

An "intelligent" or smart packaging is able to continuously monitor physicochemical and/or biological variations of packaged food materials, providing real-time information concerning their quality, maturity, and safety. Electrospun nanofiber (ENF) structures, nowadays, reckon as versatile biomaterial platforms in designing intelligent packaging (IP) systems. Natural biopolymer-based ENF traits, for example, surface chemistry, rate of degradation, fiber diameter, and degree of alignment, facilitate the development of unique, tunable IP, enhancing food quality, and safety. In this review, after a brief overview of the electrospinning process, we review food IP systems, which can be utilized to detect variations in food features, for example, those based on alterations in temperature, O2 level, time, humidity, pH, or microbial contamination. Different intelligent approaches that are applicable in engineering IP materials are then highlighted, that is, indicators, data carriers, and sensors. The latest research on the application of ENFs made with natural biopolymers in food IP and their performance on different packaged food types (i.e. meat, fruits and vegetables, dairy products, etc.) are underlined. Finally, the challenges and outlook of these systems in the food industry are discussed. [ABSTRACT FROM AUTHOR]

Spontaneously fermented foods are consumed and appreciated for thousands of years although they are usually produced with fluctuated productivity and quality, potentially threatening both food safety and food security. To guarantee consistent fermentation productivity and quality, it is essential to control the complex microbiota, the most crucial factor in food fermentations. The prerequisite for the control is to comprehensively understand the structure and function of the microbiota. How to quantify the actual microbiota is of paramount importance. Among various microbial quantitative methods evolved, quantitative microbiome profiling, namely to quantify all microbial taxa by absolute abundance, is the best method to understand the complex microbiota, although it is still at its pioneering stage for food fermentations. Here, we provide an overview of microbial quantitative methods, including the development from conventional methods to the advanced quantitative microbiome profiling, and the application examples of these methods. Moreover, we address potential challenges and perspectives of quantitative microbiome profiling methods, as well as future research needs for the ultimate goal of rational and optimal control of microbiota in spontaneous food fermentations. Our review can serve as reference for the traditional food fermentation sector for stable fermentation productivity, quality and safety. [ABSTRACT FROM AUTHOR]

Food products contain bioactive compounds such as phenolic and polyphenolic compounds and vitamins, resulting in a myriad of biological characteristics such as antimicrobial, anticarcinogenic, and antioxidant activities. However, their application is often restricted because of their relatively low solubility and stability in emulsions and oil-based products. Therefore, chemical, enzymatic, or chemoenzymatic lipophilization of these compounds can be achieved by grafting a non-polar moiety onto their polar structures. Among different methods, enzymatic modification is considered environmentally friendly and may require only minor downstream processing and purification steps. In recent years, different systems have been suggested to design the synthetic reaction of these novel products. This review presents the new trends in this area by summarizing the essential enzymatic modifications in the last decade that led to the synthesis of bioactive compounds with attractive antioxidative properties for the food industry by emphasizing on optimization of the reaction conditions to maximize the production yields. Lastly, recent developments regarding characterization, potential applications, emerging research areas, and needs are highlighted. [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]

Spray drying fruit juice powders poses challenges because sugars and organic acids with low molecular weight and a low glass transition temperature inherently cause stickiness. This study employed a hydrophobic polytetrafluoroethylene (PTFE) film to mimic the surface of the drying chamber wall. The Central Composite Design (CCD) using response surface methodology investigated the impact of power (X1, Watt) and the duration of oxygenated plasma treatment (X2, minutes) on substrate contact angle (°), reflecting surface hydrophobicity. To validate the approach, Morinda citrofolia (MC) juice, augmented with maltodextrins as drying agents, underwent spray drying on the improved PTFE-coated surface. The spray drying process for MC juice was performed at inlet air temperatures of 120, 140, and 160°C, along with Noni juice-to-maltodextrin solids ratios of 4.00, 1.00, and 0.25. The PTFE-coated borosilicate substrate, prepared at a radio frequency (RF) power of 90W for 15 minutes of treatment time, exhibited a porous and spongy microstructure, correlating with superior contact angle performance (171°) compared to untreated borosilicate glass. Optimization data indicated that the PTFE film attained an optimum contact angle of 146.0° with a specific combination of plasma RF operating power (X1 = 74 W) and treatment duration (X2 = 10.0 minutes). RAMAN spectroscopy indicated a structural analysis with an ID/IG ratio of 0.2, while Brunauer-Emmett-Teller (BET) surface area analysis suggested an average particle size of less than 100 nm for all coated films. The process significantly improved the powder's hygroscopicity, resistance to caking, and moisture content of maltodextrin-MC juice. Therefore, the discovery of this modification, which applies oxygen plasma treatment to PTFE-coated substrates, effectively enhances surface hydrophobicity, contact angle, porosity, roughness, and ultimately improves the efficacy and recovery of the spray drying process. [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]

Biotransformation with enzymes and de novo syntheses with whole-cell biocatalysts each have specific advantages. These can be combined to achieve processes with optimal performance. A recent approach is to perform bioconversion processes and enzymatic catalysis simultaneously in one-pot. This is a well-established process in the biorefinery, where starchy or cellulosic material is degraded enzymatically and simultaneously used as substrate for microbial cultivations. This procedure leads to a number of advantages like saving in time but also in the needed equipment (e.g., reaction vessels). In addition, the inhibition or side-reaction of high sugar concentrations can be overcome by combining the processes. These benefits of coupling microbial conversion and enzymatic biotransformation can also be transferred to other processes for example in the sector of biofuel production or in the food industry. However, finding a compromise between the different requirements of the two processes is challenging in some cases. This article summarises the latest developments and process variations. [ABSTRACT FROM AUTHOR]

Background: Nanotechnology has gained rapid popularity in many fields, such as food science. The labile bioactive is enclosed in a shield that protects it from harmful environmental factors. It also allows for targeted delivery to specific areas. Bioactive compounds in foods are slowly degraded or can change due to external or internal factors such as oxidation. Innovative technologies and novel edible packaging materials can be used to reduce bioavailability. One promising technology for overcoming the problems above is encapsulation. Nanostructure systems enhances a number of properties, including resistance to degradation and improvements of physicochemical functions like solubility, stability, and bioavailability, among others as the nanosize increases surface area and, consequently, activity. A recently emerged nanoencapsulation technologies, including electro spraying, nano-fluidics, complex coacervation, electrospinning, polymerization, etc. have been briefly discussed. Different bioactive molecules can be nano encapsulated by absorbing, incorporating, chemically interacting, or dispersing substances into nanocarriers. There have also been other characterization techniques and different physico chemical parameters investigated to evaluate the characteristics of encapsulated bioactives. The current article highlights numerous bioactive substances utilized for nanoencapsulation using cutting-edge methods. Short conclusion: This review examines how different encapsulating bioactive materials can improve encapsulating films or coatings. The advent of nanotechnology has opened up a wide range of possibilities for the development, design, and formulation of innovative pharmaceuticals. The food and pharmaceutical industry can focus its attention on products that have added value through the various enhancements offered by nanoencapsulation. [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]

Fruits and vegetables are the basic sources of nutritional food products, developed through incorporation of their flours, extracts, bioactives and functional ingredients in different concentrations, and with different combinations. Due to the valued nutritional and functional properties, aloe vera plant has special importance in food and pharma sectors. In the current study aloe vera gel, in the form of pulp was produced from aloe vera plants, and its gelatinous matrix was converted into powder, with the aim of utilization in food bar, with different combinations. Food bars have been catagorized as intermediate moisture food products with improved shelf life, stability and quality. Food bars with different concentrations (0, 0.5, 1.0, 1.5, 2, 2.5 and 3%) of aloe vera gel powder (AVGP), were developed to study the textural, thermal and structural changes among different treatments. Food bars and its ingredients were analysed by Fourier transform infrared spectroscopy (FTIR) and scannig electron microscopy (SEM) to determine the chemical and physical interaction among these ingredients. Thermal stability of AVGP and food bars was calculated by thermogravimetric analysis (TGA) and differential scanning calorimeter (DSC). FTIR spectra showed the presence of pectins, phenols, mannose and uronic acid, as well as carbohydrates, monomers, and other functional groups. The DSC graph's peak indicated that the gelatinization reaction occurred at 77.57 °C. DSC results and SEM images showed that food bars having 2% AVGP had best smooth surface, which revealed that AVGP is thermally stable and showed maximum gelling power. As AVGP showed gelling and binding properties, along with thermal stability in fortified food bars, it can be used as functional ingredient in many other food products. [ABSTRACT FROM AUTHOR]