Search

Three-dimensional (3D) food printing is an emerging trend in additive manufacturing and rapid prototyping. Based on a real-world scenario originating from 3D-printed food manufacturing, this paper investigates a single vacation queue with a connected fluid-type inventory. In such an integrated system, customers' orders for personalized products arrive following a Poisson process, and the first-in-first-out principle governs the service discipline at the service facility. Since some raw materials used in food manufacturing are stored in fluid form, the quantity required for each customer is no longer unit-sized. We suppose that each customer consumes an exponential amount of items upon service completion. When the stock becomes empty, the server leaves the system on vacation and hires specialists to adjust and maintain the processing equipment during this time. Adopting the well-known (s , S) control policy, internal production with an exponential lead time is used to replenish the inventory. Under the assumption that customers who arrive during the stock-out period and the remaining vacation time are lost, we derive the explicit product form solution for the system state joint distribution by converting integral equations to equivalent ordinary differential equations. Furthermore, with the help of these joint probability distributions, mathematical formulas are also developed to estimate system performance metrics. Finally, incorporating these metrics into a cost function, an optimal (s , S) inventory policy and its corresponding minimum cost can be numerically determined. • Production fluid-type inventory model originating from 3D-printed food manufacturing is constructed. • Server's vacation mechanism is firstly introduced into production fluid-type inventory model. • The explicit product form solution for the system state joint distribution is derived. • A concise method for solving Kolmogorov forward equation with integral terms is demonstrated. • The optimal (s, S) inventory policy and its corresponding minimum cost rate are numerically studied. [ABSTRACT FROM AUTHOR]

Despite being a technology of several decades, high pressure homogenization (HPH) remains widely used in food and pharmaceutical industries, often as an essential unit operation in liquid product processing. Continual advances in the technology are made on multiple fronts, on equipment innovations by the manufacturers, new applications by users, and advances in process understanding by multidisciplinary scientists alongside subject matter experts amongst industry practitioners. While HPH is comparatively simple conceptually, the homogenization process involves complex engineering physics which is influenced by the varied processing conditions and highly diverse inputs with each use-case requiring its own treatment. The successful application of a HPH process indubitably requires practitioners to draw upon insights from multiple domains and the optimization for each case. Thus, this timely review aims to outline the more recent trends and advancements in HPH process understanding and novel applications involving HPH from both academic and industrial perspectives. • Review of modern applications of High Pressure Homogenization (HPH) in academia and industry. • Advances in food and beverage, pharmaceutical and biotechnology, and materials and chemicals sectors are covered. • Detailed review of modern theoretical, computational, and experimental methods to analyze and understand HPH processes. • Industrial perspectives and case studies from industrial application of HPH in various settings are presented. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to examine the socio-demographic and economic factors associated with the consumption of processed foods in South Africa. This is an empirical study where secondary data analysis was performed from the South African Demographic and Health Survey VII. A nationally representative sample of 10,336 participants (aged ≥15 years) was included in the analysis. Using regression models, we studied the association between socio-demographic and economic predictors and the intake of processed foods. The regression models found that the odds of consumption of any type of processed foods were significantly high in all South African provinces but specifically higher in urban settings, those with any level of education, and young adults. The odds of processed meat consumption were significantly higher among the coloured population, while that of fried food, fast food, and salty snacks was significant in the white population. The odds of consumption increased irrespective of marital status and were higher among males, specifically among those in the poorer and poorest wealth quintiles. These findings warrant advocacy and action for healthy food choices in the population. The role of industry, ethnic vulnerability, and gender stereotypes in food preparation are areas that need priority attention. [ABSTRACT FROM AUTHOR]

Viable but nonculturable (VBNC) cells are characterized by their loss of culturability, ability to maintain a nonculturable state, and potential to resuscitate. The formation of VBNC cells can occur under a wider range of stress conditions, many of which are moderate and long-term in nature. The VBNC state is primarily found in environmental and food industry settings, but has occasionally been observed in clinical settings. During the induction and resuscitation process, the assessment of viability and culturability are crucial indicators used to accurately determine the presence of VBNC cells. As a unique microbial response to adverse circumstances, the viable but nonculturable (VBNC) state is characterized by the loss of culturability of microbial cells on/in nutrient media that normally support their growth, while maintaining metabolic activity. These cells can resuscitate to a culturable state under suitable conditions. Given the intrinsic importance of the VBNC state and recent debates surrounding it, there is a need to redefine and standardize the term, and to address essential questions such as 'How to differentiate VBNC from other similar terms?' and 'How can VBNC cells be standardly and accurately determined?'. This opinion piece aims at contributing to an improved understanding of the VBNC state and promoting its proper handling as an underestimated and controversial microbial survival strategy. [ABSTRACT FROM AUTHOR]

According to the Global Burden of Disease Study, 3 million deaths were attributable to high sodium intake and low intake of whole grains. With the rapid evolution of the food industry, we hypothesize that dietary intake of sodium has increased and that dietary intake of whole grains or fibers has decreased because of easier access to highly processed food. Country-level data on dietary factors and country income levels from 1990 to 2018 were collected from 3 public databases. The trend of dietary intake was modeled using the linear mixed model accounting for random effects of individual countries. The country-level differences in dietary factors between males and females were calculated, and the trends were also modeled accounting for the random effects of countries. Both males and females consumed increasing amounts of dietary sodium from 1990 to 2018 in high-income, middle- to high-, middle-, and low-income countries. Dietary fiber intake increased in low-to-middle, middle-, and middle-to-high income countries for both men and women over the past 3 decades. Men tend to consume more sodium and less fiber and whole grains in their diets than women, the trend of which is statistically significant in middle-income countries. Over the past 3 decades, the macrotrend of dietary sodium has increased around the globe. To reduce the sodium intake level, nutrition policy should emphasize sodium reduction, especially in high-income, middle- to high-income, middle-income, and low-income countries. Global landscape for dietary sodium and whole grains from 1990 to 2018. The graphical abstract describes the consumption of dietary sodium and fiber from 1990 to 2018 by country income levels. Low-income countries consume higher levels of dietary fibers, whereas middle-income countries consume higher levels of sodium. [Display omitted] [ABSTRACT FROM AUTHOR]

In food and drink manufacturing, clean-in-place procedures are essential for hygienic and efficient operations but often over-clean process equipment leading to unnecessary use of energy, water, and chemicals. Previous attempts in the literature to optimise clean-in-place processes have focused on trialling cleaning over a range of parameter (e.g. temperature and chemical concentration) combinations or modelling the process using equations. However, these methods do not aim to minimise the number of experimental trials that a manufacturer must conduct and only determine the optimal cleaning parameters for the average fouling condition. In this work, Bayesian optimisation is used to minimise the number of cleaning parameter combinations that require trialling thereby reducing the disruption to a manufacturing process during the optimisation procedure. Secondly, ultrasonic sensors are used to monitor the cleaning process and enable realtime optimisation of the parameters to adapt to variations in the fouling condition. Multi-objective optimisation was used in both tasks to simultaneously minimise the economic cost, carbon footprint, and water usage of a clean-in-place process. Bayesian optimisation was able to optimise the process after trialling only nine cleaning parameter combinations (achieving between 98.7% and 100% optimisation of the objective function compared with the global optimum). Bayesian optimisation displayed a small advantage (0.0-^.7% decrease in the objective function) compared with methods used in previous literature. Realtime optimisation of the cleaning parameters using ultrasonic sensor data improved the optimisation objective function by 0.0 - 4.8% for all fouling instances tested when utilising results from ten trials conducted during the Bayesian optimisation procedure along with five additional cleaning processes under normal operation. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) are produced in fermented and protein-rich food products forming a serious health concern. Reducing the development of BAs is currently hindered by the limitations of available strategies that are costly and rely on high-tech biological methods, such as incorporating decarboxylase-deficient starters or amine oxidase-producing starters. Thus, there is an immediate need to identify a sustainable and affordable way to restrict the formation of BAs. In the last few years, many reports revealed that the use of molecular hydrogen in food preparation could help limit the formation of BAs in different fermented and protein-rich food products. The use of hydrogen in the food industry is safe for consumers and can maintain food quality without harming the environment. This review discusses the potential application of molecular hydrogen in the food industry for controlling the formation of BAs in products as well as the possible mechanisms behind the effects and its perspectives. • Biogenic amines (BAs) are produced in fermented and protein-rich food products. • The use of hydrogen in food preparation can help in limiting the formation of BAs. • Hydrogen may inhibit the growth of protolytic and/or decarboxylase-producing microorganisms. • Hydrogen may modify the ‎activity and/or the expression of BA-related enzymes. • Hydrogen may increase the catabolism of amino acids. [ABSTRACT FROM AUTHOR]

[Display omitted] • BSG biorefinery concept was introduced for SCP, ethanol, and lignin production. • Fractions of organosolv pretreated BSG could directly support Fungal cultivation. • A. oryzae cultivation on organosolv liquor gave highest protein content (44.8%) • A. oryzae outperformed N. intermedia in terms of biomass and protein content. • Increased substrate loading tripled ethanol production in fungal cultivation. • BSG Organosolv fractions favored fungal biomass production over ethanol production. Brewer's spent grain (BSG) is a clean byproduct from the food sector, comprising 85% of the brewing process solid byproducts. BSG is mainly used as low-quality animal feed and often ends up in landfills due to its short shelf life. However, considering its abundant availability and high nutritional content, BSG holds the potential for biorefineries to produce valuable products. The recalcitrant nature of BSG poses a challenge, requiring pretreatment steps. Therefore, this study focused on valorizing BSG obtained from organosolv pretreatment by producing food- and feed-grade single-cell protein (SCP). The BSG was subject to organosolv pretreatment at 180C for 2 h with 50% v/v ethanol as solvent. Filamentous fungi N. intermedia and A. oryzae were cultivated on as-received and different fractions of organosolv-treated BSG to evaluate the effect of factors such as pretreatment, fungal strain, pretreated fraction content, and substrate loading on fungal biomass yield, biomass composition (protein content), and metabolite production. A. oryzae cultivation on all tested substrates yielded 7%-40% more biomass than N. intermedia. Cultivating A. oryzae on organosolv liquor resulted in the highest biomass protein content (44.8% ± 0.7%) with a fungal biomass concentration of 5.1 g/L. A three-fold increase in the substrate loading increased the ethanol-to-substrate yield by 50%, while protein content was decreased by 23%. Finally, a biorefinery concept was proposed to integrate the organosolv pretreatment of BSG with fungal cultivation for maximum yield of SCP while obtaining other products such as lignin and ethanol, providing a sustainable rout for managing BSG. [ABSTRACT FROM AUTHOR]

There is a long history in the use of osseous materials from some of the earliest contexts of the Andes, yet most technology studies have focused on durable materials of ceramic, metal, and stone. In this paper, we present evidence for the continual use of osseous raw materials before and during Wari state expansion in the 1st millennium CE in the Cusco region of Peru. Results indicate that, at the site of Ak'awillay, communities were exploiting osseous raw material to produce artifacts used in textile manufacture, food processing, and ceremonial activities. We argue that wide-scale access to bone and antler raw material fostered social interactions that mediated emergent power dynamics in private and public spaces. This key line of evidence reveals that communal practices in public spaces at Ak'awillay involved food processing activities, while private settings were reserved for sharing of familial knowledge around textile production. We emphasize the greater need in the Andes for a close look at osseous technology to detect these subtle, yet integral patterns to understand social and power relations in the past. [ABSTRACT FROM AUTHOR]

Filtration processes have been applied widely in food processing industry over the recent decades and could offer a viable alternative to the use of soluents in the decaffeination process, comprising low operational costs, high selectivities and mild processing conditions. This paper reports the development and evaluation of the fouling occurring in multiple filtration cycles during the selective reduction Of caffeine from colfee brews comparing the performance of (i) a commercially available synthetic tight ultrafiltration (TUE) polyethersulphone (PES) membrane (GP95PP - Alia Laval) and (ii) a self-made mixed matrix (MMMs) PES membranes (PSCD) fabricated in-house. The effectiveness and performance Of the PES MMMs was benchmarked against the commercial 2 kDa PES membranes showing promising results. A cross-jlow rig was operated at transmembrane pressures of 2-9 bar and cross-flow velocities (CFV) of 0.04-0.1 m/s at 25 °C. The flux decline and recovery along with changes in the key component rejection and resistances are reported for multiplefouling and cleaning cycles. PSCD exhibited a higher permeate flux of ca. 10.5 L m-2 h-1 compared to the GR95PP membranes, which exhibited a permeate flux of 6.1 L m-2 h-1 over the 29 h filtration period selected, at 9 bar and a CFV of 0.04 m/s. The rejection ratios of the GR95PP and PSCD membranes were monitored for three consecutive filtration cycles, and showed values ca. 30% and 35% for caffeine, > 90% and -90% for both polyphenols & proteins, & - 80% for melanoidins, respectively. An effective cleaning protocol was reported, comprised of 0.5 wt% NaOH at 50 °C, exhibiting cleaning efficiencies (CE) > 99%. ET-IR data indicated the presence of key compounds residuals after membrane cleaning. Modification to the membrane surface occurs due to fouling altering the hydrophobicity. Differences in filtration performance and cleanability between the two classes of membranes are identified and linked to variations in surface and structure properties. [ABSTRACT FROM AUTHOR]

Metal-Organic Frameworks (MOFs), a relatively new category of materials which came into attention about two decades ago, have caught attention of researchers across industrial sectors including food additives, flavor, food packaging and food sensing. More than 100,000 such structures have been synthesized, and approximately 500,000 have been theoretically determined. However, most of these structures are synthesized using transition metal ions and petroleum derived ligands which creates cytotoxicity and sustainability related concerns, respectively. Additional challenges with MOFs include thermal, moisture, and hydrothermal stability as well as pH sensitivity, reusability and scalability. To mitigate the environmental, sustainability and toxicological concerns, researchers have utilized bio-compatible and edible linkers such as polyphenols, cyclodextrins, peptides, amino acids etc. linked with non-toxic cations including endogenous/intercellular cations such as Zn2+, Fe2+, Fe3+ Mg2+, Ca2+, and K+ among others. Other factors hinder the real-life applications of these bio-compatible MOFs including thermal or hydrothermal stability, pH of the application medium, food-contact and cytotoxicity concerns. This paper systematically provides an overview of various factors such as coordination ability, acid dissociation constant and acid bond orbitals among others and links them to the thermal, hydrothermal stability and reusability. Various MOFs made from edible, biocompatible, biological ligands and endogenous non-toxic ions suitable for food, food packaging or food contact application have been identified. Structure, porosity and physical properties of these MOF families have been summarized. • MOFs made from edible, biocompatible, biological ligands and endogenous non-toxic ions suitable for food contact application are summarized. • Systematic overview of factors affecting the thermal, hydrothermal stability and reusability is provided. • Structure, porosity and physical properties of these MOF families have been summarized. • Cytotoxicity and environmental concerns have been addressed. [ABSTRACT FROM AUTHOR]

Over the past three decades, solid-state fermentation (SSF) has gained much attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes, etc., accompanied by less wastewater and less risk of contamination than submerged fermentation (SmF). Meanwhile, mycoproteins obtained using plant biomass to culture fungi have good nutritional values and interesting functional properties. As the environmental burden of producing high-quality protein grows, there is an ongoing discussion about alternatives to conventional animal proteins; mycoprotein production via SSF may offer a potential solution. This review conducted a visualization analysis on related studies, demonstrating research hotspots and trends in the development of fungal SSF, and compared fermentation conditions under different circumstances. We further discussed the protein profile of crops and their by-products, and the effects of fungal SSF on protein content, amino acid composition, bioaccessibility, etc. Lately, the technical feasibility and extant limitations of this design are summarized. SSF promotes the conversion of residual biomass into edible ingredients or enzymes, alleviating the environmental impact of the food industry with the development of this technology. The fermentation substrate is diversifying from mainly agro-industrial waste. Most crops and their by-products contain significant amounts of plant proteins, existing studies confirm that fungal SSF can further improve the nutritional profile and bioaccessibility. Such solutions accelerate the decoupling of the food industry from arable land and enable the production of high value-added crops. The protein content and amino acid composition of edible fungi are more desirable than those of general fungi and are expected to contribute to the exploration of meat analogs. • Fungal SSF for high-quality food protein resource. • Visualize the evolution of research over the past two decades. • Edible fungi protein has great potential to be used in future food. • Emerging technologies enable efficient production. [ABSTRACT FROM AUTHOR]

The increasing production of food and agricultural waste worldwide imposes a sever burden on the environment, depletion of finite landfill space and irreversible environmental problem like global warming. In order to lessen this on-going threat, recent studies focus on valorization of waste products and value-added trends. Bioactive compounds mining is one of the targeted applications. The extraction of high value molecules therefore requires the design of novel green processes that could generate high yields of target compounds with less waste of harmful and toxic solvents. In this review three green technologies are highlighted based on the quality and amount of pitaya (Hylocereus spp.) extracted. The different bioactive compounds and nutritional content found in the fruit are summarized using the extraction techniques. The cultivation, maturation, and pigment formation are thoroughly discussed to understand the formation of the natural pigment betacyanin. Cultivation of high productivity pitaya fruit is becoming popular not only due to its exotic appearance but also as a promising super fruit attributed by the richness of bioactive compounds and nutritional content it poses including phytochemicals such as polyphenols, flavonoids, triterpenoids and organic dye betacyanin which promotes anti-oxidant activity and have demonstrated potent health-promoting effects including anti-microbial, anti-cancer, anti-obesogenic, anti-diabetic, anti-inflammation, anti-aging, and whitening properties. Moreover, the presence of sugar, polysaccharide, and pectin promotes its application in food industry. Future studies are recommended to explore the different parameters of green technologies to increase yield and get a better quality of extracts. [Display omitted] • Cultivation and harvest are strategic steps affecting pitaya pigment amount. • Peels and pulp of pitaya are rich in phytochemicals and nutraceuticals. • Green-novel technologies are promising for the extraction of betacyanin. • Pitaya is widely explored for food, pharmaceutical, and cosmetic applications. • Pitaya market is expanding not only in Asia but also in Europe and America. [ABSTRACT FROM AUTHOR]

The golden color, crispy texture, and desirable aroma that consumers find desirable are crucial factors contributing to the popularity of fried foods. However, the instability and inconsistency of sensory qualities of industrial fried foods have always been difficult problems for the fried food industry, which has seriously affected the sales and industrialization process of fried foods. Therefore, it is necessary to clarify the formation mechanism and find optimizing methods for the sensory attributes of fried foods. This article reviewed the methods to optimize the three main sensory attributes of fried foods: appearance, flavor, and texture. Initially, the underlying mechanisms responsible for the formation of the sensory attributes of fried foods are reviewed. The factors influencing these processes, as well as the methods developed for controlling them, are then highlighted. This knowledge can then be used to optimize the production of fried foods with both good sensory and nutritional properties. The quality, safety, and nutritional profile of fried foods can be enhanced by gaining a better understanding of the factors that impact their physical and chemical properties during the cooking process. These factors can then be controlled to improve the sensory attributes of fried foods. Nevertheless, it is still a challenge to produce fried foods with good sensory attributes while also ensuring their safety and nutritional property, and more research is needed in this area. [Display omitted] • The unique sensory attributes are crucial factors of the popularity of fried foods. • The physicochemical basis of the sensory attributes of fried foods are summarized. • The factors influencing the sensory attributes of fried foods are introduced. • The methods for optimizing the sensory attributes of fried foods are emphasized. • The challenges and prospects of optimizing the sensory attributes are discussed. [ABSTRACT FROM AUTHOR]

Seaweeds (macroalgae) are marine bioresources rich in a range of valuable ingredients that are used in food, pharmaceutical, cosmetic, and animal feed applications. They are viewed as a low-investment crop and are readily available in coastal environments. Importantly, they associate with the livelihood of several population groups across the world. Apart from macronutrients, edible seaweeds are valued for the abundance of naturally occurring bioactive compounds like phenolics, flavonoids, and antioxidants, finding numerous applications in the food and nutraceutical industries. Seaweeds are perishable and several food processing approaches have been explored to extend their shelf-life in different forms. Over the years, the demand for dried seaweed has increased substantially. Therefore, several drying techniques are been explored for commercial-level applications. Drying has evolved to great degrees to cater to growing requirements in terms of product quality, cost-effectiveness, and sustainability, in addition to others. The focus of this work is to detail advances in drying technologies used for seaweeds, explaining the principles involved, changes during drying, and scalability. An emphasis is given to challenges associated with existing practices, highlighting research directions. [Display omitted] • Seaweeds (macroalgae) are valuable marine bioresources. • With rising interest as alternative food sources, their markets have expanded. • Conventional drying processes can result in significant quality losses. • Novel and hybrid drying techniques can offer several benefits. • R&D must focus on developing scalable and low-cost sustainable drying technologies. [ABSTRACT FROM AUTHOR]

Moringa oleifera Lam. leaves (MOLLs) are recognised as new raw food material with various nutritional factors and phytochemical components. In recent years, a large number of studies have been conducted on deciphering the chemical composition and biological functions of MOLLs. However, the research data on MOLLs are scattered, and the future application trends are not summarised. In this review, we recapitulate the nutritional and phytochemical components of MOLLs, including their nutritional components, biological factors, and functional benefits, while emphasising the safety and application of MOLLs as a new raw food material. Currently, research has been focused on establishing MOLLs as novel raw food material. MOLLs constitute a variety of bioactive compounds, such as phenolic, flavonoids, protein, polysaccharides, vitamins, minerals. These bioactive compounds exhibit anti-inflammatory, anti-tumour, antibacterial, antioxidant, and anti-diabetic activities. As a promising and economic Chinese herbal medicine and functional food, MOLLs is widely used in the food and pharmaceutical industry. We mainly focus on summarising the findings about the nutritional components, chemical substances, and functional activities of MOLLs and discuss the practical applications of MOLLs as a new raw food material in the food and agriculture industries. Furthermore, this review provides an innovative approach for the application of MOLLs in the food industry and agriculture, discusses the current developments and problems of deep processing products of MOLLs, and provides insights into the future sustainable development options of MOLLs industries. [Display omitted] • The nutritional composition, functional factors, and biological activities of Moringa oleifera Lam. Leaves are summarised and discussed. • The multi-faceted applications of Moringa oleifera Lam. leaves in food and agriculture industries are summarised and compared. • The future trends and knowledge gaps of Moringa oleifera Lam. Leaves are proposed. [ABSTRACT FROM AUTHOR]

Agro-food production processes generate a significant amount of waste, causing a serious environmental burden and a loss of revenue for industry. However, plant food wastes are rich in dietary fibers (DF). These complex carbohydrates offer a variety of human health benefits, including the ability to bind toxic heavy metals like arsenic, cadmium, chromium, lead, and mercury. Therefore, tailoring DF with suitable adsorption capacities can be a sustainable and innovative strategy for agro-based waste valorization. The aim of this review is to critically evaluate heavy metal adsorption capacity of DF, delving into their possible mechanisms of action, physicochemical characteristics, reusability, and modification technologies to point out their possible applications in a variety of food matrices. This review confirmed that DF can bind several detrimental components, including heavy metals, and could prevent associated health complications. The binding capacity of DF varies depending on the metal of interest, different physicochemical factors, and process conditions. As adsorption capacity can be significantly enhanced using appropriate modification technologies, the development of suitable strategies for modifying the functional properties of plant DF is a hot topic in the functional food processing industry. However, scientific debates and challenges remain around the practical implications of using DF for heavy metal adsorption in a human model. Therefore, major prospects and challenges are presented together with future research directions for efficient use of DF in the food industry as a sustainable approach to mitigate the impact of food waste. • Agricultural waste materials are alternative materials for heavy metal adsorption. • Dietary fiber (DF) can adsorb and bind detrimental elements including heavy metals. • Reviewed disputes and prospects of DF for heavy metal adsorption in food industry. • Adsorption capacity can be significantly enhanced using modification technologies. [ABSTRACT FROM AUTHOR]

Despite the efforts made by companies and authorities in food safety control systems, there is currently a gap between the theoretical knowledge of the workforce and their real behavior in food service outlets in the hotel, restaurant, and catering sector (HORECA). The proposed method involves the psychological empowerment of food business operators as well as food safety authorities and external consultants. This is achieved via an information and communication technology (ICT) platform, where they perform a self-assessment verification and the result is a rating score and a non-compliance traffic light, respectively, which is supervised by food safety authorities before it is displayed on a public platform for consumers to make an informed choice in real time. and future trends: The QxQ program strategy focuses on food handlers and food companies to promote their awareness of the dangers to consumers and the importance of the smarter control they perform. Through ICT empowerment, the QxQ program develops a geographically and technologically scalable strategy with respect to the scope of food safety culture in the Balearic Islands and therefore with the potential to be adopted at any location. The purpose of this commentary is to look toward the future, where food business operators, outside consultant technicians, as well as regulators, work together using cutting-edge technological solutions, to harmonise the interpretation of food safety regulations for a consistent approach and their due diligence at the EU and global level. • Currently, there is a gap between the workforce's knowledge and their real behavior in food service outlets (HORECA). • A Public Health ICT empowerment strategy should be developed to carry out hygiene self-assessment verification. • Driving forward Food Safety Culture and its Digital Control for acting with Due Diligence. [ABSTRACT FROM AUTHOR]

Oil contamination is always hazardous for the environment. Contamination in hydraulic and lubricating system oils is unavoidable, resulting in tribological issues. To minimize such problems, a variety of oil cleansers have been developed, which have substantially improved the system's reliability. This review gathers the recent information regarding the electrostatic oil cleaners, their principle of filtration. Electrostatic oil cleansers remove polymerized oil oxidation products as well as micron-sized particle pollutants. Electrostatic observance is a resourceful tool for detecting and tracking flaws and degradation of components, which is mandatory for system health management. Tiny particles are electrostatically driven to capture positive or negative charge particles on electrodes whereas large particles get trapped in the filter. Electrostatic filtration can be used to remove impurities from a liquid or solid food sample, usually by passing the sample through a filter made of charged particles. The charged particles attract the impurities, which are then removed from the sample. Electrostatic filtration can also be used to remove particulates, bacteria, viruses, and other contaminants. This method is often used in the food industry, as it is fast, efficient, and cost-effective. Electrostatic filters do not only show their best in the field of oil filtration but also in many other industries where their application is like in food industries for fine filtration in beverages as well as in the production field also. Thus, making these filters more applicable in the field of new industries and novel food processing techniques. The goal of this study is to raise awareness of both the technology's potential benefits and its existing research constraints to inspire greater research into this promising technology. • Electrostatic filtration is an effective technique for identifying and monitoring component faults and deterioration. • The primary goal is to remove the fine suspended oil particles that can enter the oil cleaner from the bottom input. • The functioning and components of Electrostatic filters are being discussed in the paper with proper labelled diagrams. • Electrostatic filtration has numerous Advantages and applications of in various industries like Food, Pharma etc. • This paper also shed a light on the Future challenges and perspectives of Electrostatic filtration. [ABSTRACT FROM AUTHOR]

Organic products are less hazardous to consumer and environmental health because they contain fewer additives and fertilizers. However, some organic producers do not adhere to the organic production standards and deceive customers in an effort to increase their economic gain. Blockchain technology as a decentralized ledger can convince customers to get the benefits of organic production by making production more transparent. Using a game-theory-based model, the purpose of this paper is to examine and compare conventional and organic production in terms of economic, social, and environmental factors. A numerical example from the dairy industry is utilized to solve the model. The results indicate that organic production is more environmentally and economically sustainable than conventional production. In addition, the use of blockchain technology is not socially acceptable, but it has contributed to a reduction in greenhouse gas emissions. This technology increases the profitability of organic production while decreasing the profitability of conventional production. • A model is presented for the competition between conventional and organic products. • All dimensions of the sustainability are investigated in the food supply chain. • Organic production reduces greenhouse gas emissions and increases profitability. • Block chain technology increases the profitability of organic production. • Blockchain technology reduces greenhouse gas emissions and increases additives. [ABSTRACT FROM AUTHOR]

Food for the children should be nutritious with attractive shapes, flavors, and colors that distinguish from adult food. Additive manufacturing (AM) can meet the customization needs of children food and provide interesting, nutritionally customized food for them. This paper reviews and summarizes the applications of AM in food, and presents the potential applications of AM in children food as well as challenges and potential solutions. As of now, the application of AM in children's food is limited in terms of development of AM technologies, food printing inks, policy and standards. In the future, through breakthroughs in AM technologies, the intelligence of printing materials, and the support of policies and standards, its application in children food can lead to significant innovations to provide high quality children food that cannot be produced by current technologies. The main objective of this review is to identify the potential of AM technologies in manufacturing children's food. • Additive manufacturing has advantages in children's food. • Potential print ink materials are described. • 3D/4D food printing can customize children's food. • Existing problems and potential solutions are pointed out. [ABSTRACT FROM AUTHOR]

One of the most significant and challenging tasks on the planet is using fruit and vegetable wastes in the food processing industries. This waste disposal requires a substantial capital investment, the majority of which is for transportation. As a result, these wastes are dumped and burned in open areas. Thus, valorization strategies must be implemented in order to minimize the fruit and vegetables waste. This article reviewed the characteristics and nutritional composition of pineapple wastes (PAWs), different waste parts of pineapple and their economic significance, utilization of high-value added products, and the benefits of employing PAWs in a variety of food applications. Pineapple has become a delicious fruit in recent times due to its unique aroma, an abundance of volatile chemicals, and nutritional content. The tropical fruit's pulp, skin, and leaves may provide a source of natural anti-microbial and antioxidant chemicals. From a socioeconomic point of view, PAW has the potential to become a new source of raw materials for the industries and could potentially replace the existing sources, which are both expensive and non-renewable. The bromelain enzyme extracted from pineapple and other key value-added products could be utilized in the food manufacturing industry, thereby contributing to healthy food and a sustainable environment. Although studies have been conducted on a small scale, more investigation into the techno-economic viability of the biorefinery's processes is needed to ensure a smooth transition to a sustainable economy with minimal impact on the environment. [Display omitted] • Pineapple wastes are clean-green sources for the extraction of bioactive compounds. • Organic acid, bioactive compounds, and biofuel are produced from pineapple waste. • Utilization of pineapple waste can contribute to the circular bioeconomy. [ABSTRACT FROM AUTHOR]

• The U.S. food supply chain, from manufacturer to retailer, is a relatively hazardous occupation for workers, with higher morbidity and mortality rates versus other industries. • Employees in food manufacturing, wholesaling, and even retailing experience relatively high numbers of occupational injuries and fatalities. One reason for the high hazard rates may be the reliance on a synergistic packaging system designed to load and transport food products within and between manufacturers, wholesalers, and retailers. • This paper examined severe injuries related to the packaging and movement of food products in segments of the food and beverage supply chain from manufacturing to retailing. We used an OSHA database to investigate all severe injuries in the six years from 2015 to 2020. • Results show there were 1,084 severe injuries and 47 fatalities during the six-year period. Fractures of the lower extremities were most prevalent, with the most frequent event type being transportation-related such as pedestrian-vehicle incidents. Significant differences were seen in the three parts of the food supply chain. The paper discusses how pressure from various parts of the food supply chain may be increasing risks for workers. Introduction : The modern food supply chain presents unique hazards to employees that result in higher morbidity and mortality rates versus other industries. Employees in food manufacturing, wholesaling, and even retailing experience relatively high numbers of occupational injuries and fatalities. One reason for the high hazard rates may be the reliance on a synergistic packaging system designed to load and transport food products within and between manufacturers, wholesalers, and retailers. Packaged food products are often aggregated using palletizers before they can be transported by forklifts and pallet jacks. Materials handling within facilities is critical to the efficient functioning of all members of the food-related supply chain, but product movement can be a source of occupational injuries. No previous research has examined the cause and result of such hazards. Method: This paper aims to examine severe injuries related to the packaging and movement of food products in segments of the food and beverage supply chain from manufacturing to retailing. An OSHA database was used to investigate all severe injuries in the six years from 2015 to 2020. The focus was on the food supply chain for the period since OSHA began mandating new reporting procedures for severe injuries. Results: Results show there were 1,084 severe injuries and 47 fatalities during the six-year period. Fractures of the lower extremities were most prevalent, with the most frequent event type being transportation-related such as pedestrian-vehicle incidents. Significant differences were seen in the three parts of the food supply chain. Practical Applications: Implications are drawn for key sectors of the food-related supply chain to reduce packaging- and product movement-related hazards. [ABSTRACT FROM AUTHOR]

• Carbon emissions from refrigeration in UK food industry was 12.9 MtCO 2 e. • Carbon emissions from refrigeration in food industry was 3.2% UK total emissions. • 50% of UK food refrigeration emissions are from electrical power. • 37% of UK food refrigeration electrical emissions were from domestic refrigerators. • 56% of food refrigerant leakage emissions in UK were from the retail sector. The food and beverage industry is the largest manufacturing sector in the UK. Food cold chains are energy intensive and use high global warming refrigerants. The aim of this work was to benchmark the existing UK cold chain and provide robust evidence-based data on greenhouse gas (GHG) emissions in 2019. Only emissions from refrigeration within UK borders was considered. Both Scope 1 emissions from refrigerant leakage (fugitive) and diesel for the transport refrigeration units (TRUs) as well as Scope 2 emissions from electrical power usage were estimated. These were estimated to be 12.9 MtCO 2 e per annum which represents 3.5% of the total UK annual territorial GHG emissions. Eighty-three percent of the Scope 1 emissions were fugitive, and 56% of these were from retail refrigeration. Agriculture and fisheries were the sectors with the lowest fugitive emissions accounting for only 3.7% of the total. Scope 2 emissions accounted for 54% of the emissions and tended to increase towards the consumer end of the cold chain, with 1.5% in agriculture and fisheries and 38% in domestic refrigeration. The FAOSTAT value of GWP used for f-gas emissions is not representative of UK emissions. UK government statistics may be underestimating domestic refrigerator emissions as they are not using real life energy consumption. [ABSTRACT FROM AUTHOR]

In many recent studies, the wastewater with high organic matter and high utilization value compounds was treated using yeast. It decreases the effluent contaminants and makes it applicable for reuse in many food industries. This present study focuses on the combined approach of treatment and biorefinery to increase the circular economy in food industries. The two primary goals of the work were to screen the potential oleaginous yeast from the food industry effluent (FIE) collected from the food flavourant producing industry and used for FIE remediation through bioaugmentation and to extract microbial oil of yeast biomass harvested after remediation. Further, the extracted microbial oil was trans -esterified to produce biodiesel. The process of transesterification was optimized for its influencing parameters. After 10 days of treatment of FIE with the yeast cell, the treatment efficiency was analyzed and found to be precise with the typical discharge value. The overall lipid content of the oleaginous yeast (Rhodotorula mucilaginosa SML) used for the FIE treatment was 67.95 w/w% of dry cell biomass. The extracted microbial oil was used for transesterification; the process was optimized through the one-variable analysis approach and response surface methodology optimization using a central composite design. The transesterification process showed maximum conversion (98%) at oil to methanol ratio - 5.0, catalyst concentration - 2.8% and time - 1.15 h. The fatty acid composition and the physicochemical characteristics were compatible with petroleum diesel, making it applicable for alternative biofuel production. Thus, this concomitant strategy has proved efficient for reducing contaminants in FIE and suggested a new sustainable source for biodiesel production. The exergy, energy and mass balance analysis of the biodiesel conversion process proved that this process is the most economically viable one to increase the circular economy of food industries. [Display omitted] • Isolation of novel isolated yeast strain, Rhodotorula mucilaginosa SML, from Food industry effluent. • Oleaginous yeast strain showing 67.95% of lipid content on a dry cell weight basis. • Biodiesel conversion around 98% using ultrasonication. • The sustainable concomitant strategy of effluent treatment and microbial oil production. [ABSTRACT FROM AUTHOR]

A 46 kDa dimeric methotrexate (MTX) degrading enzyme was reported from Variouorax paradoxus. This enzyme also showed caseinolytic protease activity. The optimum pH (5.5), and temperature (35 °C) of protease activity were different from those of MTX degrading activity of the enzyme. Cross linked enzyme aggregates (CLEAs) of the purified soluble protease showed higher activity, higher thermostability, and lower Michaelis-Menten constant (Km) value on casein compared to the soluble enzyme. The soluble enzyme showed casein hydrolysis capacity in the zymogram reactions. The CLEAs could lead to faster milk clotting, lower bread hardness, shorten dough forming time, and increased dough and bread volumes compared to the soluble enzyme, which could be due to the higher affinity of CLEAs to the proteins over soluble enzyme. Majority of the panellists given 'excellent' in the five-point scale starting from 'not satisfactory' to 'excellent' to the CLEAs treated cheese, and bread samples compared to the soluble enzyme treated samples with respect to flavor, texture, and taste. These results suggest that CLEAs are ad vantageous over soluble enzyme during food processing applications. [ABSTRACT FROM AUTHOR]

The messaging around processed food recently is that it is unhealthy and associated with the onset of chronic disease. However, food is processed for many reasons that range from preservation to safety, and then more recently in response to different drivers. Food has been processed for many years, in the beginning, for preservation. Over the years, processing methods have developed, and now the industry has responded to nutritional markets such as the vegan market with a range of tasty and healthy foods, and the gluten free market with carbohydrate products with good taste and texture, and the gym market with products high in protein and fortificants of health. There are many examples where processed food is healthy and where it provides convenience to multiple cohorts around the world. NOVA is a food classification system based on the degree of food processing, from minimally processed to ultraprocessed. This review examines many studies that compare NOVA with other classification systems, and this review also compares NOVA to the Health Star Rating, based on nutrients, using approximately 10000 datapoints, showing no association. In addition, the lack of association with nutrient-based classification, means that epidemiological work based on classes of food is problematic, since there are examples of processed food that range across the spectrum of health. • Food processing meets the needs of multiple consumer groups. • Processed food is not unhealthy by definition. • the NOVA classification system does not associate with NutriScore or Health Star Rating. • Health Star Rating and Nutriscore are closely associated. [ABSTRACT FROM AUTHOR]

The noninvasive, longitudinal study of products and food processing is of interest for the dairy industry. Here, we demonstrated that single-sided nuclear magnetic resonance (NMR) can be used for noninvasive monitoring of the cheese ripening process. The maturation of soft-ripened Camembert-like molded cheese samples was monitored for 20 d measuring 1-dimensional and 2-dimensional NMR relaxation and diffusion data at various depths, ranging from the hard surface layer to the soft center. Gelation and gel shrinkage were observed throughout ripening, and a complete loss of free water signal was observed at the cheese rind. Transversal (T 2) relaxation distributions include 3 components that evolve with ripening time and position, corresponding to water inside the casein gel network, water trapped in casein, and fat. Two-dimensional T 1 - T 2 relaxation experiments provided enhanced resolution of the 3 components, allowing quantification of the relative proportions of each phase. Furthermore, diffusion (D)- T 2 relaxation correlation experiments revealed the bimodal size distribution of fat globules. The study demonstrated that single-sided NMR can provide spatially resolved signal intensity, relaxation, and diffusion parameters that reflect structural changes during the ripening process and can be exploited to understand and monitor the ripening of cheeses. [ABSTRACT FROM AUTHOR]

With the increasing application of three-dimensional printing, (3D printing) in the modern food processing industry, research in this area has made great progress. Recently, the application of physical regulation techniques in 3D food printing has been of great interest to researchers to improve printing quality. This review summarizes the various physical methods used in the pre-, in-process, and post-treatment of 3D food printing. Further, the application of energy-carrying electromagnetic fields, ultrasonic, and electric heating in the whole process of 3D food printing is highlighted. Their mechanisms of action and treatment effects on printing substrates with different properties are also described. Different from pre-printing methods such as expanding the range of printing substrates and adding functional materials to improve printing characteristics, physical methods such as energy-carrying electromagnetic fields, electrothermal regulation, and forming modes can affect the final quality of the printed product. This can be from printing substrate preparation to post-treatment, and expansion to four-dimensional printing, (4D printing). Successful printing requires a reasonable selection and combination of various physical regulation techniques. This helps to improve substrate printing characteristics based on different material properties and desired results to obtain high-quality printed products, according to this review. • Physical factors affecting 3D food printing were reviewed. • The pre-printing physical regulation techniques was described. • The effect of in-process physical factors on the printing results was presented. • The applications of physical post-treatment were demonstrated. [ABSTRACT FROM AUTHOR]

Thearubigins (TRs) is a type of heterogeneous mixture from black tea, usually accounts for 60–70% of dry substance of black tea infusion. It is an important tea pigment for food industry and also contributes much to the sensory properties and biological activities of black tea. TRs therefore have a practical application value for the development of tea processing, natural food colorants and healthy products. The review paper summarizes the current knowledge from the perspectives of formation mechanism, chemical structure, sensory characteristics and health benefits of TRs. Through the oxidation mechanism and products of flavan-3-ols, the primary characteristics and reaction pathways of catechin, gallocatechin and galloylated catechin are profiled. Furthermore, the sensory properties and biological activities of TRs are comprehensively discussed. Gallocatechins containing vic -trihydroxy are more liable to lose protons and produce o -quinone, and subsequently condense through B–B ring to form dehydrotheasinensin, theasinensin, dehydrotheasinensin AQ in a pathway, or form bicyclo[3.2.1]octane to produce theacitrins, theacitrinins and proepitheaflagallin in another pathway. Furthermore, the oxidation of a couple of catechol- and pyrogallol-type catechins produce theaflavins (TFs), theanaphthoquinone and theanaphththeaflavins. Catechin can undergo nucleophilic reaction to form polymers, while catechin gallate also forms polymers through condensing consecutive benzotropolone moieties. The ratio of TRs to TFs is a critical index for color and brightness of black tea infusion, thus regulating enzymatic oxidation of tea polyphenols is not only an effective strategy in high-quality black tea processing, but also provides more options for tea pigment producing in beverage industry. • Formation mechanism of thearubigins is profiled. • Basic units of thearubigins are clarified. • Thearubigins health benefits are discussed. • Sensory properties of thearubigins are proposed. [ABSTRACT FROM AUTHOR]

Although healthy food retail strategies are widely used, there appears to be a limited understanding of the processes and determinants for successful adoption, implementation, and sustainment. To fill this gap, we recommend the Exploration, Preparation, Implementation, and Sustainment (EPIS) framework to be used to advance the science and practice of healthy food retail. In this perspective, we: (1) introduce EPIS and describe why it was chosen as a recommended implementation science framework for healthy food retail, (2) highlight healthy food retail evidence supporting EPIS, and (3) discuss research and practice needs moving forward. [ABSTRACT FROM AUTHOR]

Many industries operate or run 24 h and seven days a week with downtime only for maintenance and repair in manufacturing facilities. This continuous operating trend allows for a higher production volume since the industry has relentless pressures on cost containment to maintain profit margins. However, the practice poses high risks of occupational injuries or major accidents. Shift working hours could lead to various safety and health and significantly impact the workers' well-being. Based on this fact, this paper presents a correlation analysis of shift works with sleep patterns, fatigue, and work injuries in food manufacturing plants, specifically in Malaysia. A survey using a set of questionnaires was conducted on two food manufacturing industries in Selangor, Malaysia. The industry operates continuously with a pre-planned downtime due to market globalization, industrialization transformation, and the rising demand for food. The companies in the food manufacturing industry held frequent internal and external audits to ensure the food quality was not being compromised and adhered to the local acts and regulations. To ensure the company runs continuously, the companies practice slow rotation schedules of shift work systems, where workers change to a new shift every three months. The companies have three working shifts per day, namely the morning shift (7.00 am to 3.00 pm), the afternoon shift (3.00–11.00 pm) and the night shift (11.00 pm to 7.00 am). Based on the statistical analysis, many workers prefer the day shift over the afternoon and night shifts. Sleep patterns and fatigue are significantly correlated with work-related injuries. Due to shift work, the workers tend to have fewer sleep hours, resulting in poor sleep patterns, which could increase the possibility of work injuries. In conclusion, workers' physical, mental and social well-being in any industry should be promoted and maintained to the highest degree. [ABSTRACT FROM AUTHOR]

A bio-interface is a thin fluid boundary layer that separates and protects biological surfaces by offering multi-functionalities. Saliva forms a typical bio-interface inside oral cavity and plays a critically important role in food oral processing. During oral processing of food, wetting and mixing of food particles, formation of food bolus, colloidal and enzymatic interactions of food components, oral lubrication, and diffusion of flavor compounds are all closely related to properties of the saliva bio-interface. A saliva bio-interface consists of a multi-layered microstructure with each layer for different functional roles. This review presents information about the formations and structures of saliva films, and the underlying mechanisms of interactions occurring at interface. The review aims to provide solutions to following questions: how flavor compounds transport across, and how physical and chemical interactions are regulated at the saliva bio-interfaces. Important implications of saliva interfaces and their possible applications are also highlighted. Saliva film as an oral bio-interface can be seen as an indispensable component of food oral processing. It functions as an independent phase with its unique properties and behavior. For the point of view of either food oral manipulation or sensory perception, a proper understanding of functionalities of saliva film is essential. By analyzing saliva functions using five-layered model and at molecular level, it is hoped that this review can help to stimulate very different thinking and very different approaches to eating and sensory perception research. • Salivary film is treated as an independent phase inside the oral cavity. • The structures and functions of salivary bio-interfaces are revealed. • Interactions during oral processing are classified in five salivary sublayers. [ABSTRACT FROM AUTHOR]

Food technology has played a crucial role since the beginning of human civilization. Throughout the centuries, the evolution of food processing has led to an increase of food safety and quality, enhancing the overall quality of human life. Lately, academic research and industries have gained awareness about the impact of conventional preservation technologies like heat sterilization and chemical preservatives on environment and economy, besides the detrimental effects on the organoleptic and nutritional quality of foods. This consciousness oriented the efforts towards more sustainable techniques, paving the way to a new "green era" of food technology. This work explores seven non-thermal technologies, describing their theoretical principles, mechanism of action, effect on microorganisms, advantages, and limitations. Besides, the concept of hurdle technology to overcome the criticisms related to single processing techniques is highlighted. Non-thermal technologies have the potential to substitute conventional techniques for microbial inactivation, improving the safety and quality of food. The efficiency of each technique strongly relies on the process parameters (treatment intensity; exposure time), equipment (geometry; conformation), product (physical state; composition; viscosity; geometry), and microorganism characteristics (strain; concentration; growth phase; resistance mechanisms). In this sense, the hurdle approach allows to overcome the limitations related to the single technologies, broadening their efficiency and application range, and minimizing their impact on food quality. Further studies are recommended to better understand the mechanisms of mutual interaction among these techniques when combined together in specific conditions, in view of their scaling-up for commercial applications. [Display omitted] • Non-thermal techniques can substitute thermal treatments and chemical preservatives. • The hurdle approach overcomes the limitations related to the single technologies. • Hurdle technology broadens the efficacy and application range of single techniques. • Hurdle technology minimises the impact on food quality. [ABSTRACT FROM AUTHOR]

Plant-based meat analog production is a strategy for simulating a novel form of meat and has driven the interest of researchers in replacing animal meat consumption. However, there are some challenges in the development of plant-based meat analogs in terms of texture, nutrition, and sensory properties. Three-dimensional (3D) food printing can be used to manufacture food with customized shapes, colors, tastes, textures, and nutritional value. Therefore, 3D-printed plant-based meat analogs have technical and commercial potential, but further research is needed to better understand their applications and limitations. This review aims to summarize the current research status of plant-based meat analogs and 3D food printing and provide further direction to 3D-printed plant-based meat analogs for manufacturing and personalized nutrition-needing food. This review also discussed the technical possibilities, potential applications, and challenges of 3D-printed plant-based meat analogs. This review discusses novel 3D food-printing technologies, including coaxial nozzle and dual extrusion, and their potential applications in the production of plant-based meat analogs. Moreover, 3D printing has technological applications in the production of plant-based meat analogs with physicochemical characteristics similar to those of animal meat. In addition, printability is essential for making food products with complex shapes, so printability based on the main materials was elucidated. By modifying the formulation of plant-derived ingredients and applying novel 3D printing methods, the texture, sensory, nutritional properties, and printability of each component of 3D-printed plant-based meat analogs could be improved. [Display omitted] • Putting forward the possibility of developing 3D-printed plant-based meat analogs. • Summarizing the processing technologies for manufacturing plant-based meat analogs. • Introducing 3D printer assistant with a coaxial nozzle and dual extrusion printer. • Exploring the promising formulations for 3D-printed plant-based meat components. • Proposing opportunities and challenges of applying 3D printing to plant-based meat. [ABSTRACT FROM AUTHOR]

Rice plants generate a large amount of straw after harvesting, which is currently managed mainly by incineration or used as animal bedding, animal fodder or wrapping of materials during transport. Other technological uses, such as the production of energy and biofuels, pulp and paper production or construction materials have also been described. However, due to the current European Union (EU) restrictions, alternatives for waste management must be sought. Valorisation of rice straw is aligned with the Sustainable Development Goals agenda set by the EU, since interesting biocompounds have been described in their composition and, after a successful extraction and purification, they can be used in various sectors. This review gathers the most relevant works related to the valorisation of rice straw. It focuses on polyphenolic extracts and cellulose derivatives obtained by different extraction techniques, either conventional or innovative. In addition, the different applications that these compounds have in the field of food and nutrition sciences are summarized. Polyphenols and cellulose fractions have shown their viability to be extracted from rice straw, showing great potential as antioxidants in the food sector or as nutritional components in the development of new food or packaging materials, respectively. In conclusion, the valorisation of rice straw as a rich source of valuable compounds has been demonstrated, which currently generates serious environmental and human problems due to difficulties in its management and incineration, adding value to these underutilized residues and contributing to the circular bioeconomy concept. [Display omitted] • Large amounts of rice straw are produced and currently incinerated in the fields. • Valorisation of rice straw decreases environmental impact and provides added value. • Strategies for the recovery of bioactive compounds from rice straw are reported. • Rice straw valorisation as a source of polyphenols and cellulose fractions. • Polyphenols and cellulose from rice straw can be used in food and nutrition. [ABSTRACT FROM AUTHOR]

Nano bacteriostatic agents have attracted substantial attention of researchers and industry because of their unique properties. Meat-based foods (including fresh meat and meat product) have short shelf life due to risk of microbial growth resulting in rapid deterioration. Consumer demand for meat-based foods with long shelf life and of high quality has led to meat processors seeking new cost-effective and reliable methods to inhibit the growth of microorganisms in various types of meat. This paper provides a concise yet comprehensive review of recent research on several common nano bacteriostatic agents, e.g., nano silver, nano zinc oxide, nano carbon quantum dots, and nano-scale essential oils, suitable for foods from the aspect of antibacterial properties. Also covered is discussion of various newly developed preparation methods for such agents. The application and development prospects for nano bacteriostatic agents in processing and low-temperature storage of meat-based foods are reviewed critically. Nano bacteriostatic agents have an excellent ability to inhibit the growth of foodborne pathogens. With the development of the concept of green chemistry, more nanoparticles are synthesized by the synthesis method of green biology under the reduction and stabilization of active substances in microorganisms, plants, and their extracts. In the storage of meat-based foods, nano bacteriostatic agents are widely used in the forms of edible coatings and active packaging to prolong shelf life. Furthermore, nano zinc oxide is often used in combination with radio frequency (RF) to improve the sterilization effect of RF heating, maintain the flavor of meat products, and prolong shelf life. This review contributes to a deeper understanding of the preparation of nano bacteriostatic agents and their application in meat-based foods. • The antibacterial properties of nano bacteriostatic agents for food are introduced. • New methods of preparing NPs with natural biological materials are discussed. • Nano bacteriostatic agents can be used as edible coatings or packaging materials. • ZnONPs and CQDs combined with RF can improve the pasteurization effect of products. [ABSTRACT FROM AUTHOR]

Food materials have typical heterogeneity of microstructure and physical properties, which brings difficulty in accurately determining the variable heat and mass transfer processes to optimize the food thermal processing. Mathematical modeling is usually utilized to provide predictions of processing results. However, conventional models based on empirical fitting or phenomenology theories cannot explore deep insight into transfer processes and still have certain differences with actual conditions. The multiscale modeling method, which can describe macro/micro phenomena using scale bridging methods, has been widely recognized in many fields and is highly suitable for studying hierarchical transfer variations of food thermal processing between spatial or temporal scales. This review summarized the multiscale phenomena of transfer processes and proposed outstanding characteristics of multiscale modeling compared to conventional modeling, including determining variable physical properties and considering as many real factors as possible. It also detailed scale bridging methods and structured computation, which are both necessary procedures in multiscale modeling. Furthermore, the challenges and prospects in developing multiscale models were also discussed. Due to the incorporations of sub-models and underlying influencing factors, multiscale modeling shows high accuracy in predicting the results of transfer processes and great feasibility in determining scale effects in the micro domain. Both advantages demonstrate its potential to provide foundations for optimizing food processing. More efforts should focus on balancing the complexity and accessibility of multiscale modeling. Moreover, it still needs improvements to obtain broader applications at low consumption of computation resources. • Novel multiscale modeling of transfer processes in food processing was reviewed. • "Multiscale" phenomena in both spatial scales and scale effects were illustrated. • This modeling can show transfer variations between any spatial or temporal scales. • Advanced numerical technologies can promote the development of multiscale modeling. [ABSTRACT FROM AUTHOR]

The Sustainable Development Goals deftned by the United Nations established a roadmap on the way to a sustainable society based on a circular economy in which the residual fractions of process streams emerge as raw materials for the provision of material goods and services. In this context, the approach of biorefineries as the technological scheme for processing integrally renewable resources stands out. Among the different target products, "bioactive" compounds have aroused great interest given their high added value. This work evaluates the environmental profile associated with the valorization of residual lignocellulosic waste streams: olive pruning and eucalyptus residues for the biotechnological production of nisin, an antimicrobial compound produced by Lactoccocus lactis with application in the food preservation and biomedical sectors. Process modelling in combination with Life Cycle Analysis allowed addressing the conceptual design and the environmental assessment of a full-scale production process. As a main conclusion, the technological feasibility of the valorization of waste fractions as sources of fermentable sugars in the biotechnological process has been demonstrated. Moreover, the integral use of the raw materials can allow not only the production of nisin as an economic driver, but also of other biotechnological products such as lactic acid and energy for the self-supply of the process. The main novelty of this manuscript is based on rethinking the valorization of lignocellulosic waste beyond energy recovery to obtain bioproducts with high added value in the market with applicability in the food sector. Although energy recovery is the most widely implemented end-of-life option, the use of lignocellulosic waste as fermentable sugars has been shown to improve sustainability and circularity outcomes. [ABSTRACT FROM AUTHOR]

Biofouling in the food industry is a huge issue, and one possible way to reduce surface fouling is to understand how naturally cleaning surfaces based on biomimetic designs influence bacterial binding, Four self-cleaning leaves (Tenderheart cabbage, Cauliflower, White cabbage and Leek) were analysed for their surface propertes and artificial replicates were produced. The leaves and surfaces were subjected to attachment, adhesion and retention assays using Escherichia coli and Listeria monocytogene: For the attachment assays, the lowest cell numbers occurred on the least hydrophobic and smooth surfaces but were higher than the flat control surface, regardless of the strain. Following the adhesion assays, using L. monocytogenes, the Tenderheart and Cauliflower biomimetic replicated leaves resulted in significantly lowered cell adhesion. Following the retention assays, White cabbage demonstrated lower cell retention for both types of bacteria on the biomimetic replicated surface compared to the flat control surface the biomimetic surfaces were also more efficient at avoiding bacterial retention than natural leaves, with reductions of about 1 and 2 Log in L. monocytogenes and E. coli retention, respectively, on most of the produced surfaces. Although the surfaces were promising in reducing bacterial binding, the results suggested that different experimental assays exerted different influences on the conclusions. This work demonstrated that oms deration needs to be given to the environmental factors where the surface is to be used and that bacterial species influence the propensity of biofouling on a surface. [ABSTRACT FROM AUTHOR]

Marine polysaccharides are a kind of natural polysaccharides which isolated and extracted from marine organisms. Now some marine polysaccharides, such as chitosan, sodium alginate and agar, have been proven to exhibit antibacterial, antioxidant functions and biocompatibility, which are often used to preserve food or improve the physicochemical properties of food. However, they still have the defects of unsatisfactory preservation effect and biological activity, which can be remedied by its modification. Chemical modification is the most effective of all modification methods. The advances in common chemical modification methods of chitosan, sodium alginate, agar and other marine polysaccharides and research progress of modified products in food processing and preservation were summarized, and the influence of additional reaction conditions on the existence of chemical modification sites of polysaccharides was discussed. The modification of functional groups in natural marine polysaccharides leads to the change of molecular structure, which can improve the physical, chemical and biological properties of marine polysaccharides. Chemically modified products have been used in various fields of food applications, such as food preservatives, food additives, food packaging, and food processing aids. In general, chemical modification has excellent potential for food processing and preservation, which can improve the function of marine polysaccharides. • The physicochemical properties and modification of marine polysaccharide were reviewed. • Marine polysaccharide and its derivatives have many biological activities. • Modification methods of marine polysaccharides were well differentiated according to their reported protocols. • The chemical modification of marine polysaccharides has site selectivity. • Marine polysaccharide and its derivatives can be used in food processing and preservation. [ABSTRACT FROM AUTHOR]

• Rosemary (Rosmarinus officinalis) is one of the most common aromatic plants in Mediterranean countries. • The chemical composition and biological properties of Rosemary were reviewed. • Different phytochemical groups including terpenes and phenolics have been observed. • This review provides a comprehensive overview of rosemary species cultivation and its applications Rosemary (Rosmarinus officinalis) originated in the Mediterranean region, but, due to its adaptive nature, can be readily grown across the world. It contains many bioactive phytochemical moieties, especially polyphenols. Rosemary is used as a flavoring agent, spice condiment, and preservative. Recent studies have shown that rosemary natural extracts have bioactive properties such as antifungal, antibacterial, antioxidant, and anti-inflammatory. Rosemary can withstand dry spells, warm conditions and thrive across many soil textures. Carnosic acid is now a well-known compound that is the main component of rosemary. The key components that were extracted from rosemary consisted of cirsimaritin, diosmin, and genkwanin. Rosmarinic acid in the form of carnosol and carnosic acid possesses significant antioxidant properties. Oil analysis revealed the presence of six monodominant and six intermediate chemotypes. Monoterpenes were dominant in rosemary oil composition across all seasons. Bioclimatic factors, including the temperature of the habitat, were found to be a biogenetic factors leading to differentiation in populations. The phenolic contents are reported to vary depending upon processing and agronomical properties. The major active ingredients are lipophilic compounds (carnosic acid and carnosol). Rosemary extracts are also reported to have volatile compounds that confer a unique flavor, color and aroma. Oleanolic acid is endowed with antiviral, antioxidative, and antiproliferative properties vis-à-vis protection against oxidative apoptosis. Ursolic acid helps to prevent cancer. This review provides a comprehensive overview of rosemary species cultivation, bioactive compounds, health benefits, and applications in the food industry. Rosemary was reported to enhance the levels of antioxidant enzymes. Although the current demand in the food industry is to reduce or eliminate the use of synthetic food additives, rosemary oil and extracts can help to meet that demand. This review provides a comprehensive overview of rosemary species cultivation, bioactive compounds, health benefits, and applications in the food industry. [ABSTRACT FROM AUTHOR]

Gums are biopolymers with many functional and innovative properties in the food industry. They are complex carbohydrate biomolecules capable of bonding with water, generating gel and mucilage structures. Among different gums, plant-based gums (PBGs) are one of the most important groups as they possess key characteristics such as stabilizing potential, viscosity enhancement, emulsifying and surface-active property, extensive adaptability, and affordability leading to their application in the formulation of food products. PBGs are extensively used in the confectionery, encapsulation of flavors and colors, emulsions, carrier agents, as dietary fiber, thickening/foaming agent, formulation of functional foods, and stabilizers in beverages and other food products. More importantly, researchers and food industries have been engrossed to reveal the undisclosed potential of PBGs and the impact of chemical composition and molecular structure on their techno-functional characteristics Therefore, this review study aims to explore the structure and physiochemical/functional properties of PBGs and their application as techno-functional materials in different food industries. [Display omitted] [ABSTRACT FROM AUTHOR]

With the advent of modern technology, the utilization of residues obtained after food processing are being largely explored for commercialization. Semolina, a starch rich food ingredient is one of such byproducts of food processing that has not been yet vividly studied, although it is profusely used as an important ingredient in Indian cuisines. Rapid digestibility of most starch rich foods boosts up the blood glucose level. Thus, the present study put forward an attempt to curtail the rapid digestibility of starch rich semolina flour by increasing its resistant starch content through enzymatic process. The enzymatically modified semolina flour (MS) was compared with its native counterpart (NS) on grounds of their digestibility pattern, biochemical and functional properties. A rise in resistant starch content by 9.3 ± 1.6 %, amylose content by 10.9 ± 1.2 %, crystallinity by 10.4 % and the drop in readily digestible starch by 11.9 ± 1.4 % and oil absorption by 2.1 ± 0.3 g/g were observed in MS. These initial findings of the present study are interesting as the results showed elevated potential of the modified semolina flour to be used as functional ingredient in cuisines worldwide. [ABSTRACT FROM AUTHOR]

To explore whole-grain food definitions in labeling and relevance to consumers and the food industry. Semistructured focus groups and interviews. Online. Consumers (n = 43) aged ≥ 18 years currently purchasing/consuming grain foods. Food industry participants (n = 17) currently/recently employed within grain food companies. Impact of using whole-grain food definitions in labeling. Inductive thematic analysis. Six major themes included: consumer knowledge and understanding of whole-grain foods; factors affecting consumer grain food choices; consumer skepticism of labeling; consumer preferences toward whole-grain labeling; acceptability and feasibility of whole-grain food definitions in the food industry; and food innovation/reformulation. For the food industry, definitions impact feasibility, food innovation, and reformulation. Skepticism affected consumer knowledge and understanding, impacting grain food choice and their preference regarding whole-grain labeling. Consumers preferred whole grain in the name of a food and placing the percent of whole grain on the front-of-pack. Our findings suggest that definitions and regulations, consumer education, and strategies addressing factors influencing consumer choice are needed to improve population whole-grain intakes. Future research may consider formal regulation and implementation of standardized whole-grain food definitions in labeling and explore the subsequent impact on consumer choice and whole-grain intake. [ABSTRACT FROM AUTHOR]

Type II L-asparaginase as a pivotal enzyme agent has been applied to treating for acute lymphoblastic leukemia (ALL) and efficient mitigation of acrylamide formed in fried and baked foods. However, low activity, narrow range of pH stability, as well as undesirable glutaminase activity hinder the applications of this enzyme. In our work, A novel type II L-asparaginase (CgASNase) from Corynebacterium glutamicum with molecular mass of about 35 kDa was chosen to express in E. coli. CgASNase shared only 27 % structural identity with the reported L-asparaginase from Helicobacter pylori. The purified CgASNase showed the highest specific activity of 1979.08 IU mg−1 to L-asparagine, compared with reported type II ASNases in the literature. CgASNase displayed superior stability at a wide pH range from 5.0 to 11.0, and retained about 76 % of its activity at 30 °C for 30 min. The kinetic parameters K m (Michaelis constant), k cat (turnover number), and k cat / K m (catalytic efficiency) values of 4.66 mM, 79,697.40 min−1, and 17,102.45 mM−1 min−1, respectively. More importantly, CgASNase exhibited strict substrate specificity towards L-asparagine, no detectable activity to l -glutamine. To explore its ability to catalyze L-asparagine, CgASNase was supplied in frying potato chips, which produced the fries with 84 % less acrylamide content compared with no supply. These findings suggest that CgASNase presents excellent properties for chemotherapy against diseases and great potential in the food processing industry. • A novel type II L-asparaginase from C. glutamicum was expressed and characterized. • The purified enzyme (CgASNase) displays high activity towards L-asparagine. • CgASNase possesses superior stability over a wide pH range. • CgASNase exhibits no activity towards glutamine. • CgASNase significantly mitigates acrylamide contents in the fried potato chips. [ABSTRACT FROM AUTHOR]

Several enzymes are anchored to solid supports for applications in the food industry as this process helps to increase the enzymatic stabilities, enabling their reuse in dairy food production. In this sense, lactase was anchored in a pectin-based hydrogel and composite hydrogel containing 5 and 10 wt% of eucalyptus residue for the hydrolysis of lactose in aqueous solutions and UHT milk. The anchorage capacity of lactase was greater at pH closer to neutrality, and enzymatic activity of anchored lactase was 86% greater than that determined for the free enzyme. The initial activity of lactase in UHT milk was impaired due to interactions with enzymatic cofactors. However, the anchored enzyme had greater activity in slower lactose hydrolysis reaction, and higher thermal stability. The presence of eucalyptus residue did not significantly affect the lactase anchorage capacity or enzymatic activity under the study experimental conditions. However, eucalyptus residue was important to improving the thermal and mechanical resistance of the solid support. Hydrogels containing anchored lactase were used for six successive lactose hydrolysis cycles without completely losing their enzymatic activity. Thus, pectin-based hydrogels containing eucalyptus residue are potential solid supports for lactase anchorage and lactose hydrolysis in food industries. [Display omitted] • Eucalyptus residue-co-pectin composite hydrogels were synthesized. • Eucalyptus/pectin-based hydrogels are efficient for lactase anchorage. • Efficiency of anchored lactase for lactose hydrolysis reactions. • Polymeric network and enzymatic cofactors affect the lactase performance. • Low lactase fraction released during lactose hydrolysis reactions. [ABSTRACT FROM AUTHOR]

Processed foods, and particularly "ultra-processed foods" (UPFs), as categorized by NOVA, have been highly criticized over the last few years. At the same time, consumers consistently perceive processed foods as less healthy and less natural than unprocessed foods. This commentary aimed to examine the relationship between the degree of food processing, healthiness, and naturalness. A case study was included wherein the naturalness (measured through the Food Naturalness Index) and healthiness (measured through the Nutri-score) of 734 snack bars (classified as UPFs by NOVA) were analyzed. The degree of processing, food healthiness, and naturalness are different aspects of food. Our results show that not all snacks analyzed are necessarily unhealthy and unnatural. Importantly, there were significant differences between them in terms of Nutri-score and FNI values, which suggests that it is not appropriate to rate an overall product category (i.e., snack bars) as nutritionally poor and unnatural. Our findings can help stimulate an interdisciplinary dialogue routed in scientific evidence to clarify the role of so-called UPFs in the food system. • Consumers perceive processed foods as less healthy and less natural in comparison to unprocessed foods. • Degree of food processing, healthiness and naturalness are discussed from the technical and consumer perspective. • Degree of processing, food healthiness and naturalness are different aspects of foods. • The NOVA fails to correctly classify foods regarding healthiness and naturalness. • NOVA represents a barrier for the industry to move towards healthier and more natural foods. [ABSTRACT FROM AUTHOR]

Thymbra capitata is a medicinal and aromatic plant of the Lamiaceae family. Essential oils, organic extracts, and vegetable oils from this species showed a diversity of health-promoting phytochemicals. The objective of the present review is to highlight the findings related to Thymbra capitata , including medicinal uses, bioactive compounds, biological activities, food preservation (animal feed supplement, agriculture, and medicinal application), and encapsulation for possible incorporation into industrial applications. Thymbra capitata essential oil is characterized by the presence of numerous volatile compounds, particularly carvacrol and thymol as major chemotypes. Essential oils, organic extracts, vegetable oils, and hydrolats exhibited different biological properties, including antibacterial, antifungal, antiparasitic, antiviral, anti-inflammatory, anticancer, and other effects. These biological properties were mainly correlated with the chemical compounds present in tested products. Furthermore, some industrial applications of Thymbra capitata essential oils and extracts have been explored. Indeed, this species was used for food preservation (such as fruit juices, fruits and vegetables, milk, vegetable oils, meat, and fish food), feed supplements for animals, agriculture, medicinal application, and other applications. Moreover, industrial applications have been proven for encapsulated and incorporated Thymbra capitata essential oils. • Medicinal use and bioactive compounds of Thymbra capitata were highlighted. • Biological activities of Thymbra capitata were highlighted and discussed. • Industrial applications of Thymbra capitata essential oil and extracts have been explored. • Encapsulations of Thymbra capitata essential oils and possible industrial applications. [ABSTRACT FROM AUTHOR]

Bioactivity and self-assembly are two important properties of peptides. Over the past several decades, rapid advances have been made in the application of bioactive peptide and peptide self-assembled nanomaterials. The combination of bioactivity and self-assembly properties of peptides will introduce new perspectives for food structure design and functional food creation to meet more specific food industry application needs. In this review, a comprehensive overview of bioactivity and self-assembly of peptides is provided. The fabrication strategy and application prospects of self-assembling bioactive peptide-based materials are introduced. Additionally, we summarize the research limitations to be solved and put forward our perspectives for the future development of self-assembling bioactive peptides. Peptides show diverse bioactivities and play an important role in regulating the physiological functions of various body systems. The powerful self-assembly property of peptides promotes the formation of controllable supramolecular structures. More importantly, self-assembling bioactive peptides provide approaches to fabricate functional nanomaterials for food creation and have great application prospects in the food field. These advances implicate the bright prospect of nanomaterials of self-assembling bioactive peptides in future food creation. • Peptides show powerful characteristics from diverse bioactivities to self-assembly. • Bioactive peptides regulate physiological functions and maintain body health. • Self-assembling peptides (SAPs) could form controllable supramolecular structures. • Bioactive SAPs provide ways to construct functional nanomaterials in food creation. • Bioactive peptide self-assembly system has great application potential in food. [ABSTRACT FROM AUTHOR]