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To examine functional, morphological, pasting, and digestibility properties, native bagana starch is subjected to physical, chemical, and dual modification respectively through heat moisture treatment, crosslinking, and combination of heat moisture and crosslinking. Accordingly, all modified starches except cross‐linked starch has showed higher solubility (heat moisture treated [23.33–27.33%] and heat moisture‐cross‐linked [21.33–26%]) and lower swelling power (2.07–3.83 g g−1) and (2.22–3.86 g g−1) respectively than native bagana starch (16.33–25%) and (2.03–6.82 g g−1). Heat moisture treated and cross‐linked starches have showed similar morphology with native starch. The lower breakdown and setback viscosities for cross‐linked starch (68.67 and 182 cp) and heat moisture‐cross‐linked starches (38.67 and 194.67 cp) have resulted in adequate capability for good shear resistance and anti‐retrogradation properties than same viscosities of native starch (126.67 and 770 cp). The in vitro digestibility of dual modified starch has resulted in good resistant starch content (26.40%) than native bagana (17.89%), heat moisture treated (15.68%), and cross‐linked (24.93%) starches. The study reveals dual modification using heat moisture and cross‐linking is an effective method to improve the physicochemical and thermal properties of starch and can advantageously result in a good resistant starch content, which is the most emphasized health issue; thus, attention should be given to broaden its application in the food industry. [ABSTRACT FROM AUTHOR]

Zearalenone (ZEN) is a toxic secondary metabolite produced by the Fusarium fungi, which widely contaminates grains, food, and feed, causing health hazards for humans and animals. Therefore, it is essential to find effective ZEN detoxification methods. Enzymatic degradation of ZEN is believed to be an eco-friendly detoxification strategy, specifically thermostable ZEN degradation enzymes are needed in the food and feed industry. In this study, a novel ZEN lactone hydrolase ZHRnZ from Rosellinia necatrix was discovered using bioinformatic and molecular docking technology. The recombinant ZHRnZ showed the best activity at pH 9.0 and 45 °C with more than 90% degradation for ZEN, α-zearalenol (α-ZOL), β-zearalenol (β-ZOL) and α-zearalanol (α-ZAL) after incubation for 15 min. We obtained 10 mutants with improved thermostability by single point mutation technology. Among them, mutants E122Q and E122R showed the best performance, which retained more than 30% of their initial activity at 50 °C for 2 min, and approximately 10% of their initial activity at 60 °C for 1 min. The enzymatic kinetic study showed that the catalytic efficiency of E122R was 1.3 times higher than that of the wild-type (WT). Comprehensive consideration suggests that mutant E122R is a promising hydrolase to detoxify ZEN in food and feed. [ABSTRACT FROM AUTHOR]

Plants encounter numerous adversities during growth, necessitating the identification of common stress activators to bolster their resistance. However, the current understanding of these activators' mechanisms remains limited. This study identified three anti-stress activators applicable to apple trees, all of which elevate plant proline content to enhance resistance against various adversities. The results showed that the application of these sugar substitutes increased apple proline content by two to three times compared to the untreated group. Even at a lower concentration, these activators triggered plant stress resistance without compromising apple fruit quality. Therefore, these three sugar substitutes can be exogenously sprayed on apple trees to augment proline content and fortify stress resistance. Given their effectiveness and low production cost, these activators possess significant application value. Since they have been widely used in the food industry, they hold potential for broader application in plants, fostering apple industry development. [ABSTRACT FROM AUTHOR]

Extracellular polysaccharides (EPS) produced by Lactic Acid Bacteria have an individual effect on the flavour and consistency of novel food materials, as well as potential therapeutic applications. The purpose of this study was to create, improve, and characterise EPS from Lactobacillus amylovorus MTCC 8129. FTIR examination showed the compound's composition (acetyl group, hydroxy group, ring structure) as well as the numerous interlinks between sugar residues, which were then validated by Nuclear Magnetic Resonance Spectroscopy. Thermogravimetric examination showed that the EPS exhibited resistance to heat at a temperature of 640 °C, with antioxidant levels ranging from 70 to 85% and emulsification activity above 50%. Furthermore, it has 180% water holding capacity and 140% oil holding capacity. Based on these findings, it seems that the EPS that was reviewed might potentially be an advantageous addition to the food processing industry. [ABSTRACT FROM AUTHOR]

Post-harvest loss significantly impacts food security, economy, and the overall health of the entire population. About 30% of fresh produce is lost after harvest every year. Physical, macro-biological, microbiological, and enzymatic factors play key roles in losing quality and quantity of harvested crops. Management practices are strategized and executed to address these factors, bringing about new and improved technologies, along with conventional techniques that are easily available for farmers and handlers and effectively minimize loss. In this review, we have consolidated the various existing processing and value-added methods to reduce the loss of crops after harvest including physical and chemical methods and advanced packaging solutions employed in the food and agricultural sectors. The different physical techniques help to prevent or minimize microbial contamination, moderate enzymatic reactions, and maintain the intended organoleptic properties of the crops. These physical interventions are noteworthy for their environment-friendliness, which aligns with the global trend of agriculture adopting more sustainable and ecologically sensitive methods. Chemical techniques involving the use of preservatives and antimicrobial agents are essential to extend the shelf-life of the produce. Nonetheless, a cautious approach is necessary, considering the possible adverse effects of chemical residues on human health and the environment. Striking an appropriate balance between preservation techniques and sustainable agriculture is crucial for the long-term sustainability of post-harvest management measures. Packaging is another key component in the post-harvest management process. Coatings, intelligent and active packaging, and modified (MAP) monitor and control the interior atmospheric conditions of packed products while serving as strong barriers against external contaminants. These packaging innovations, driven by advancements in materials science and nanotechnology, serve as formidable barriers against spoilage, contributing significantly to reducing food waste and ensuring the availability of fresh produce for extended periods. An integrated and holistic approach to these strategies is essential to ensure food security, decrease losses, extend shelf-life and thus, increase the market availability period and quality of the produce to meet the import and export standards. This will in turn alleviate the burden on the farmers and agricultural sector, thereby improving their economic condition. [ABSTRACT FROM AUTHOR]

Biopolymer-based films are a promising alternative for the food packaging industry, in which petrochemical-based polymers like low-density polyethylene (LDPE) are commanding attention because of their high pollution levels. In this research, a biopolymer-based film made of chitosan (CS), gelatin (GEL), and glycerol (GLY) was designed. A Response Surface Methodology (RSM) analysis was performed to determine the chitosan, gelatin, and glycerol content that improved the mechanical properties selected as response variables (thickness, tensile strength (TS), and elongation at break (EAB). The content of CS (1.1% w/v), GEL (1.1% w/v), and GLY (0.4% w/v) in the film-forming solution guarantees an optimized film (OPT-F) with a 0.046 ± 0.003 mm thickness, 11.48 ± 1.42 mPa TS, and 2.6 ± 0.3% EAB. The OPT-F was characterized in terms of thermal, optical, and biodegradability properties compared to LDPE films. Thermogravimetric analysis (TGA) revealed that the OPT-F was thermally stable at temperatures below 300 °C, which is relevant to thermal processes in the food industry of packaging. The reduced water solubility (WS) (24.34 ± 2.47%) and the improved biodegradability properties (7.1%) compared with LDPE suggests that the biopolymer-based film obtained has potential applications in the food industry as a novel packaging material and can serve as a basis for the design of bioactive packaging. [ABSTRACT FROM AUTHOR]

Microbial cellulose, especially the bacterial cellulose produced by symbiotic co-cultures of acetic acid bacteria and yeast (SCOBY) that exists in a mutualistic interaction opens plausible strategies in the field of food as well as sustainable regenerative eco-system and waste management. Cultivated on sweetened black tea, the mutually proliferating bacteria (Acetobacter xylinum, A. xylinoides, and Bacterium gluconicum) and yeast strains (Schizosaccharomyces pombe, Saccharomycodes ludwigii and Saccharomyces cerevisiae) produces a fermented liquor along with the floating bacterial cellulosic pellicle called as Kombucha. This review explores the possible applications of kombucha SCOBY to use bacterial cellulose-based engineered living materials, commercial superabsorbent spheres by various marketing ventures like food, pharmaceutics, biomedical applications for bio-sensing and bio-catalysis, crop biostimulants, biocontrol agents in the management of plant and animal illnesses, post-harvest management in crops, water purification, pollutant detection, environmental biotechnology, and production of SCOBY from alternative substrates and agrarian waste management. The plausible use of bacterial cellulose hydrogels in dryland agriculture for their exceptional water-absorbing capability, eco-friendly nature, capacity to break down naturally, and compatibility with other living organisms is also elaborated in this paper. Furthermore, diverse microbial species to enhance the variety and functional properties of SCOBY, health benefits and its influence on human welfare is vividly discussed in the paper. The very in-depth study on the uses of SCOBY also paves way for the research exploration of this under-utilized microbial boon in food and farm sector for circular based regenerative agriculture in near future. [ABSTRACT FROM AUTHOR]

In early 2022, the confirmed presence of African swine fever (ASF) circulating in wild boars in mainland Italy and subsequently found in domestic pigs led to several changes regarding the export of pork and pork products to countries outside the European Union (non-EU). The sector suffered the complete and immediate closure of the markets of some countries, often without the measure being communicated in the forms stipulated by international agreements. Indeed, compliance with the current EU regulations does not guarantee the possibility of exporting to non-EU countries. Knowledge of the animal health status requirements of the country (Italy in this case) is essential for food business operators (FBOs) wishing to enter markets outside the EU according to the 'Agreement on the Application of Sanitary and Phytosanitary Measures'. In cases where a sanitary protocol and a model of an official certificate with the importing country exist, the market is officially accessible according to the agreed sanitary requirements. Where no agreement exists, requirements are detailed in the 'import permit' issued to individual FBOs or may be known by directly accessing national regulations through the client/importer. Therefore, the purpose of this work is to briefly outline the conditions imposed by the main non-EU countries for pork products, especially in light of the new epidemiological situation created by the spread of the ASF into a country previously free of the disease. [ABSTRACT FROM AUTHOR]

Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygiene and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygiene evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log10 CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dryaging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry-aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat. [ABSTRACT FROM AUTHOR]

Customer requests are addressed to safe products that best express their characteristics of "naturalness" and "freshness" for their entire shelf life; therefore, scientific research has been exploring the use of "non-thermal technologies". Thermosonication using low-frequency focused ultrasound determines bacterial inactivation through the phenomenon of "cavitation", guaranteeing high-quality standards of safety, nutrition, and freshness of the products. The present work aims to evaluate the effectiveness of the inactivation of Salmonella typhimurium in culture broth by low-frequency focused thermosonication with two different operational parameters: sublethal temperature (40°C, 50°C) and treatment time (5, 10, and 15 minutes). Treatment determined a bacterial load reduction compared to the negative control (untreated inoculum), which was statistically significant at the t-test (p<0.05). Average decreases of 1.5 log and 3.5 CFU/mL were observed, respectively, after treatment and after 24 hours of storage at +4°C. Treatment at 50°C for 15 minutes was the most effective (average value: 3.06 log CFU/mL; minimum value: 2.13 log CFU/mL; maximum value: 4.59 log CFU/mL). However, strains have shown markable variability: one of them even showed an increase in the microbial load 24 hours after treatment at 40°C for 5 minutes (-0.20 log CFU/mL); however, the same treatment showed a reduction of bacterial charge in all the other strains (average value: 1.05 log CFU/mL; minimum value: -0.20 log CFU/mL; maximum value: 2.28 log CFU/mL). This study poses numerous perspectives on the use of low-frequency focused thermosonication treatment in the food industry as a sustainable and safe alternative to classic thermal treatments. [ABSTRACT FROM AUTHOR]

• Bulk cold stores are key in the perishable produce cold handling chain. • The 16 cities had cold storage capacity of 4.5 m3 per 1000 inhabitants. • Temperature varied significantly from set points in all the cold stores. • Majority (90.3% by volume) of the cold stores were privately owned. Investment in the food cold chain has been reportedly identified as a solution to extensive postharvest losses worldwide. However, cold chain investment in the Ugandan food value chain is largely unknown. This study located, characterised, and determined the efficacy of bulk cold storage facilities used in handling perishable agricultural food produce in the 16 city districts of Uganda. Only 9/16 city districts had bulk cold storage facilities, translating to a cold storage capacity of 4.5 m3 per 1,000 inhabitants. The private sector owned the highest proportion by volume (90.3%) of these facilities with the highest volume used for handling multiple perishable products (11,590 m3). Generally, temperature varied significantly from the respective set points in the facilities. Variations were observed for between 1/3 to 3/4 of the logged period above maximum allowable storage temperatures for the different products, showing efficacy lapses. These results indicate investment and management gaps and opportunities in this indelible sector in food value chain by both government and private sector players. [ABSTRACT FROM AUTHOR]

Summary: Emulsifiers are widely used by food manufacturers, and their consumption has been linked to adverse health outcomes. The average dietary intake of emulsifiers has been poorly reported because no dietary assessment tool is yet available to determine their qualitative or quantitative intake. The present study aimed to validate a newly developed food frequency questionnaire (FFQ) for assessing the intake of foods with added emulsifiers. A cross‐sectional study was conducted on a sample of healthy female adults living in Saudi Arabia. All participants completed the FFQ alongside 3‐day food records (Reference method). Pearson's correlation test, cross‐classification analysis and weighted kappa (κw) statistics were used to assess the validity of the new FFQ against the reference method. The results showed variation in relative validity and level of agreement of food items and/or groups consumption between the two methods. Correlation coefficient values ≥0.5 were reported for some food items (i.e., condensed/evaporated milk, packaged powdered soup/broths and vegetable/nut purees). The FFQ demonstrated an acceptable degree of agreement between the two methods for the confectionery, dairy products and 'other foods' with ≥50% of participants classified into the same tertile by both methods (κw = 0.2–0.48). However, poor agreement outcomes were found with bakery products, processed meats and beverages with <50% of participants classified in the same tertile (κw < 0.2). The present study indicated that the new FFQ is a suitable qualitative tool for assessing intakes of food emulsifiers. However, the tool still needs further validation. [ABSTRACT FROM AUTHOR]

Summary: The purpose of this study was to investigate the multi‐scale structures, thermal, pasting, and textural properties of starch from different genotypes (dent and flint) of corn with varying moisture content (MC) (0.20, 0.25, and 0.30 kg kg−1 in dry basis) following radio frequency (RF) electromagnetic fields. As the MC increased, the amylose content in dent and flint corn starch rose from 14.60% to 19.70% and 14.80% to 24.63%, respectively, after the hot air (HA)‐RF treatment. With the increase in MC, the enhancement of starch–protein interaction and the change in starch molecule structure caused decreases in the crystallinity, short–range order structure, and enthalpy, while there were increases in the gelatinisation temperature, pasting viscosity, and textural properties of starch. The results showed that the RF treatment is an effective method for improving the processing performance of starch. Our data provide a foundation to expand the application of radio frequency in the food industry. [ABSTRACT FROM AUTHOR]

Summary: The effect of black and green tea extracts with different alkali induction degrees on gel properties of alkali‐induced egg white gels (EWGs) was evaluated. Results indicate that, with the increase in alkali induction time, the concentration of soluble polyphenols gradually decreases while their relative polymerisation degree increases, especially for black tea polyphenols. The addition of tea extracts, especially induced by alkaline treatment for 6, 12, and 24 h, can promote the coagulation and browning and inhibit the 'alkali injury liquefaction' of alkali‐induced EWGs. Additionally, under alkali‐induced conditions, polyphenols in tea, especially black tea, can enhance the textural properties and thermal stability of alkali‐induced EWGs, this enhancement reaches its peak at 12 h of alkali induction and is consistent with protein secondary structure and interaction forces results. This research provides theoretical support for selection and induction of tea in high‐gel‐strength preserved eggs and other alkali‐induced protein gel food processing. [ABSTRACT FROM AUTHOR]

Summary: The study investigates the impact of incorporating a fibre‐rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread‐making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC‐incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre‐rich alternative in the food industry, promising benefits for health‐conscious consumers. [ABSTRACT FROM AUTHOR]

Summary: Fermentation has been studied to improve the chemical composition and sensory profile of coffee, of interest to the food industry and farmers seeking competitiveness in the international market. This study addresses the influence of biotransformation on the synthesis of flavour precursor compounds and correlates subsequent processes, such as roasting, and chemical mechanisms responsible for the formation of coffee's sensory profiles. The results indicate that coffee fermentation contributes to the formation of precursor metabolites of volatile compounds and the different fermentation techniques favour the production of high‐quality coffee. Bibliometrics analysis from 2012 to 2022 highlighted Brazil and China with a high number of research, scientific collaborations, and international cooperation, indicating a current trend in research focused on sensory modulation. Fermentation technologies point to a promising scenario with the possibility of producing coffee with previously defined sensory characteristics. This market is in full development and corroborates the growing pace of coffee consumption. [ABSTRACT FROM AUTHOR]

Summary: Web 3.0 and artificial intelligence (AI) have presented unprecedent impact on the food sector. However, there is no clear scientific description yet related to their influences on food safety, quality and traceability across the meat supply chain. This study systematically reviews the available data pertaining to Web 3.0 and related novel technologies, their possible use in the meat supply chain and their confluent effect on meat safety. This systematic review followed the PRISMA methodology. The articles selected were identified by searching three databases: Scopus, Web of Science and PubMed. The search results showed that the meat industry and the meat supply chain have their share of positive implications instigated by Web 3.0 technologies. Web 3.0 technologies are shown to be effective for the food safety of meat from farm to fork, particularly in inspection and quality assessment with blockchain integration enhancing transparency and traceability with innovative approaches promising to improve meat safety, increase profitability, efficiency, scalability and modularisation of meat manufacturing in addition to better adherence to animal welfare increasing thus consumer's confidence. Further research is still, needed to examine the role of such technologies at the level of other parts of the supply chain including the pre‐processing step, processing and packaging. [ABSTRACT FROM AUTHOR]

Summary: Food processing is seen as a double‐edged sword. It is argued to have helped to provide a stable and safe food supply to urbanised societies, however with NOVA definition of ultra‐processed foods it has now been linked to disease. Food science and technology has arguably been a major contributor to both. These potential harms are not a deliberate act, they simply meet the legal and market obligations placed on food businesses to be successful. So how food science and technology be pivoted back to improve health needs exploration, which will need to be consider within other issues including sustainability. Additionally, the increasing demand for plant‐based meat alternatives and the role of fortification along with sustainable packaging and logistics to either enhance the physical properties and nutritional value of foods alongside minimising the need to process to transport them from farm to plate are further challenges. Finally, it will be considered how our food system might be supported to go through its next scientific and technological revolution to deliver a food environment and supply that has its primary objective of supporting human and planetary health, but in a way that is economically successful for all members of society. [ABSTRACT FROM AUTHOR]

Summary: The development of a decarbonised food industry will depend on a sustainable agricultural system where embodied food product greenhouse gas emissions (GHG) can be associated with agricultural production. The method presented demonstrates how mapping agri‐production can be used to calculate regional carbon footprints so GHG emission reduction is geographically strategic. Different agronomic and husbandry outcomes are mapped using Geographic Information Systems (GIS's) and carbon footprints are calculated using Life Cycle Inventory (LCI) libraries. The hybridised GIS‐LCI approach reports unique insights for decarbonisation, demonstrating how farming practices can be further integrated to best deliver food security. We use the GIS‐LCI method to show; (1), geography limits crop and livestock production types; (2), agri‐product density data can be used to calculate a food system carbon footprint; and (3), GIS's can be used to focus food policy for sustainability. [ABSTRACT FROM AUTHOR]

Summary: This paper examines the significant challenges that the agri‐food industry faces if it is to secure the skilled workforce needed to meet the requirement to massively expand food production across the globe. It highlights the significant role that specialist universities and higher education universities play in identifying, nurturing and equipping people with the knowledge and skills required by industry. It also highlights the complex practical and intellectual challenges the food industry faces in meeting the future food needs of the planet's inhabitants. It argues for the need for better story‐telling and collaboration across universities and industry to inspire more people to see this sector as a destination. [ABSTRACT FROM AUTHOR]

Aquaculture is the world's fastest growing food sector and accounts for more than 50% of the world's fish food supply. The significant growth in global aquaculture since the middle of the 20th century has been dubbed by the Blue Revolution. However, it is not the first Blue Revolution to take place in human history. While historically classified as low-ranking, seasonal, or starvation resources in the archaeological discourse, marine foods were vital resources that ancient communities developed and exploited using a vast array of strategies. Among these aquatic strategies was aquaculture. This first Blue Revolution was initiated during the Early Holocene, some 8,000 years ago in China, with archaeologists now documenting aquaculture across the globe. This review considers the commonalities between ancient aquacultural systems including evidence of ecosystem engineering and the development of domesticated landscapes as production systems. People of the past constructed agroecosystems to not only enhance and diversify aquatic resources, but to control the reliability of key subsistence foods and to meet the demands of ritual practice and conspicuous social stratification. These aquaculture systems were maintained for centuries, if not millennia. Worldwide research conducted on ancient aquaculture can provide critical insights into developing more ecologically sustainable, resilient, and diverse marine production systems for coastal communities today, thus, achieving industry sustainability and limiting negative environmental impacts to the world's shorelines and overexploited fisheries. [ABSTRACT FROM AUTHOR]

India is considered the second world's major potato producing and consuming country after China. To determine the processing nutrient quality using standard protocols, 86 diverse potato genotypes were evaluated for different parameters under mid-hill conditions in Himachal Pradesh (Kufri-Shimla), India. Dry matter, specific gravity, TSS, protein, starch, glucose, carotenoids, Vit-C, and anthocyanin contents ranged from 16.35 ~ 28.36%, 1.06 ~ 1.113 (kg/L), 4.86 ~ 6.79 (oBrix), 0.83 ~ 3.43%, 10.59 ~ 20.72%, 10.73 ~ 25.13 (g/kg), 55.89 ~ 516.53 (mg/kg FW), 16.53 ~ 28.23 (mg/kg FW), respectively. Anthocyanin content in the flesh, skin, and whole tubers ranged from 0.07 ~ 8.34, 0 ~ 3.17, and 2.47 ~ 34.80 mg/kg FW, respectively. CP-4104, 4085(6), CP-4116, SSP. Andigina, B. 6739–2, BR 6609–7, MISO VALLEY, JUICE VALLEY, and TPS-13, which contained high dry matter (>20%), starch (>13%), specific gravity (>1.08), and total phenols in whole tubers (<30) are suitable for processing. One-way ANOVA analysis revealed significant differences for all these parameters. White, cream, and too-yellow coloured tubers producing genotypes took first place in this experiment among all-genotype tubers. Our lines namely Andigina, B 6739–2, 4085(6), and CP-4104 may be considered for processing given the quality of their potatoes produced. Based on our results, our study will conclude that several landraces available worldwide can be utilized in future breeding programs to develop new varieties that can produce processing-quality tuber. [ABSTRACT FROM AUTHOR]

This article supports a material turn in agricultural and food history by focusing on the utensils and equipment, along with the embodied practices involved in cheesemaking. The period of interest is the long seventeenth century when rich source material is available in the form of probate inventories—lists of the movable goods owned by deceased persons, mainly adult males, and widows. Our laboratory will be Cheshire, an English county that for 200 years, from the mid-seventeenth century, dominated the cheese supply of London and the industrial towns and cities of the north of England. We use 1600 inventories transcribed by Cheshire local historians, a significant portion of which mention cheese and cheesemaking. We argue that the making and marketing of Cheshire cheese was distinctive but that there was nothing inevitable about its success. [ABSTRACT FROM AUTHOR]

This paper explores the effectiveness of regional intervention strategies aimed at enhancing 'low-tech' SMEs' sustainable competitive advantage and innovation activities, employing the food sector in Wales (UK) as a case study. It utilizes the triple helix model to analyse these interventions, emphasising collaboration between government, academia, and industry to stimulate knowledge-based economic development. The food sector represents an ideal subject for innovation-focused regional development policies because of its global importance, sustainability concerns, health impact and economic outcomes. A mixed-methods longitudinal case study approach was taken, evaluating a series of intervention programmes over an extended period (12 years in total), all funded by the European Union via the Welsh Government. Data sources included program reports, management committee reports, interviews, and case study testimonials. Frequent intervention activities included quality systems development, technical support, and skills training. They notably improved product and processing innovation for SMEs, key performance indicators revealing over 1,800 new products, safeguarding around 2,300 food sector jobs, and supporting 64 new business start-ups. Findings emphasized the value of consistent policies over an extended time period, albeit with the potential for lock-in effects. Future programme goals should be adapted for broader sustainable development outcomes – these are not uniquely Welsh challenges. [ABSTRACT FROM AUTHOR]

Co‐production is a collaborative way of working which emphasises the exchange of diverse forms of knowledge in an equal partnership for equal benefits. Co‐produced research is a key strategic aim of the UK Research and Innovation (UKRI) Transforming UK Food Systems (TUKFS) Strategic Priorities Fund; this research programme brings together researchers, policymakers, industry and communities to create positive change in the way food is produced, accessed and consumed. However, more generally, there are diverse understandings of co‐production and a lack of consensus on what 'good practice' looks like. Therefore, this study aimed to identify and map examples of co‐production methods employed across the TUKFS programme. Two creative workshops (n = 15 participants), conversations with TUKFS researchers and stakeholders (n = 15), and systematic analysis of project documents were used to critically explore co‐production activities within six TUKFS projects. A range of co‐production activities were identified. Findings highlighted areas of 'messiness' and complexity, challenges associated with applying co‐production approaches and practical solutions. Four key shared principles for co‐production were identified: (1) Relationships: developing and maintaining reciprocity‐based partnerships; (2) Knowledge: recognising the contribution of diverse forms of expertise; (3) Power: considering power dynamics and addressing imbalances; and (4) Inclusivity: ensuring research is accessible to all who wish to participate. Opportunities for reflection and reflexivity were considered crucial across all these areas. Findings contribute important insights towards a shared conceptual understanding of co‐production for food system transformation research. This paper makes recommendations for researchers, practitioners, academic institutions and funders working in this area of research and practice. [ABSTRACT FROM AUTHOR]

• This study establishes a hierarchical structure of implication barriers to the resilient food supply chain. • A synthetical decision model integrating the IVTSF-CoCoSo'B is presented. • The IVTSF decision framework is used to estimate the AI advantages in alleviating the barriers to building RFSC. Despite the fact that artificial intelligence (AI) techniques are increasingly influencing economic and societal dynamics, certain aspects of AI's role in structural change, such as enhancing the resilience of supply chains, have not been thoroughly explored in academic research. Thus, we first identify thirteen variables that are influential in shaping the structural transformation of food supply chains. These variables are chosen based on the financial, technological, social, and organizational challenges to building resilience within the food supply chain. Then, we generate an interval-valued T-spherical fuzzy Combined Compromise Solution (CoCoSo)'B model to uncover the role of AI in the supply chain dynamics and structural change of the food sector. After that, we explore the role of AI in alleviating the factors in building resilience within the food supply chain through the generated decision model and expert interview. The result also reveals that the AI advantage A d 2 "Enhancing information sharing among nodes" (1.983) has the most potential to influence organizational adoption behavior. The outcomes of the present study can provide a new decision-support technique for uncovering the effects of AI on supply chain dynamics and structural change in the food sector. [ABSTRACT FROM AUTHOR]

Gut microbiota (GMB) in humans plays a crucial role in health and diseases. Diet can regulate the composition and function of GMB which are associated with different human diseases. Dietary fibers can induce different health benefits through stimulation of beneficial GMB. β-glucans (BGs) as dietary fibers have gained much interest due to their various functional properties. They can have therapeutic roles on gut health based on modulation of GMB, intestinal fermentation, production of different metabolites, and so on. There is an increasing interest in food industries in commercial application of BG as a bioactive substance into food formulations. The aim of this review is considering the metabolizing of BGs by GMB, effects of BGs on the variation of GMB population, influence of BGs on the gut infections, prebiotic effects of BGs in the gut, in vivo and in vitro fermentation of BGs and effects of processing on BG fermentability. [ABSTRACT FROM AUTHOR]

Enzymes are widely used in the food industry due to their ability in improving the functional, sensory, and nutritional properties of food products. However, their poor stability under harsh industrial conditions and their compromised shelf-lives during long-term storage limit their applications. This review introduces typical enzymes and their functionality in the food industry and demonstrates spray drying as a promising approach for enzyme encapsulation. Recent studies on encapsulation of enzymes in the food industry using spray drying and the key achievements are summarized. The latest developments including the novel design of spray drying chambers, nozzle atomizers and advanced spray drying techniques are also analyzed and discussed in depth. In addition, the scale-up pathways connecting laboratory scale trials and industrial scale productions are illustrated, as most of the current studies have been limited to lab-scales. Enzyme encapsulation using spray drying is a versatile strategy to improve enzyme stability in an economical and industrial viable way. Various nozzle atomizers and drying chambers have recently been developed to increase process efficiency and product quality. A comprehensive understanding of the complex droplet-to-particle transformations during the drying process would be beneficial for both process optimization and scale-up design. Highlights: Encapsulation of enzyme using spray drying is a versatile approach for improving enzyme stability and shelf-life in food industry. This paper gives an overview of recent development and progress in enzyme encapsulation using spray drying. Emerging spray drying techniques and novel design of spray drying chambers and atomizers are summarized. Ex ante process simulations and technoeconomic analysis are also presented providing critical insights for commercial production of encapsulated enzymes. [ABSTRACT FROM AUTHOR]

This paper investigates the impact of heat waves on the productivity of the Italian food industry. Using daily weather and firm‐level data for the 2004–2019 period, we show that a heat wave causes, on average, a reduction in Total Factor Productivity (TFP) of about 3.2%. Smaller firms are more severely affected, with a reduction of approximately 7%, revealing unequal impacts within the same country and sector. The reduction in TFP can be partially attributed to lower workers' productivity, with labour input increased in order to compensate for productivity loss. The estimated effect is heterogeneous across subsectors, with some well‐known Italian products (e.g., wine production) more severely affected by heat waves. These findings have significant policy implications due to the expected increase in the frequency of heat waves caused by climate change, and are particularly important in the case of the Italian food industry, which is mainly composed of small firms. The paper highlights the need to investigate further the impacts of heat stress on the entire food system, as most of the literature has predominantly focused on the agricultural sector. [ABSTRACT FROM AUTHOR]

Postbiotics are recognized as the most innovative, multidisciplinary biotechnological approach. Each year, the quantity of research results and patents grows. According to PubMed, around 250 research papers in the field of postbiotics were cited in 2023, followed by approximately 74 publications in early 2024. Concurrently, the global postbiotic market has grown significantly, becoming one of the most formidable markets in the biotic sector. Yet, there is no thorough analysis of the current progress of the postbiotics market or how research studies and discoveries can impact the quantity and quality of postbiotics. This review provides an insightful perspective on current consumer brands and highlights the latest therapeutic and non- therapeutic applications in the postbiotics market. In comparison to other therapeutic agents such as antibiotics, probiotics, and growth boosters, this review suggests that postbiotics are an effective and eco-friendly alternative therapy. Furthermore, postbiotics, an industrially sustainable technology, are highlighted, shedding light on the development of biotic markets. [Display omitted] • Postbiotics are a promising trend in both therapeutic and non-therapeutic markets. • Postbiotics enhance the immune system and strengthen defensive mechanisms against various disorders. • Postbiotics are an eco-friendly alternative to antibiotics and growth promoter therapies. • Postbiotic research enriches biotic markets by developing new detergents, biofuels, and artificial intelligence-based research tools. [ABSTRACT FROM AUTHOR]

E. coli is a virulent and opportunistic pathogen with the ability of antibiotic-resistant. In general, E. coli can form the biofilm on food, surfaces, and equipment of the food industry. The high resistance of biofilm to chemical disinfectants has become a big concern for the food industry nowadays due to existence of extracellular polymer. Therefore, many studies were performed for the examination of factors related to biofilm development and destruction specifically for E. coli. The main focus of the present article is an overview of studies related to current chemical, physical, and natural methods as well as nanotechnology in order to control and remove the biofilm of E. coli. It is important to choose a safe, less toxic, and eco-friendly method to combat biofilm of E. coli. Compared with different strategies, it can be said that natural methods (bacteriophages, enzymes, organic acids, and essential oils), physical procedure (electrolyzed water, plasma, and irradiation), and nanotechnology are introduced as appropriate and suitable approaches in different investigations. [ABSTRACT FROM AUTHOR]

The article provides a detailed review of recent studies examining the role of probiotics in the degradation of aflatoxins, highly toxic compounds in food that pose significant health risks. Regulatory standards for aflatoxin levels in foodstuffs have been established to protect public health. Various methods--chemical, physical, and biological--have been developed for decontaminating and detoxifying aflatoxins. Among biological methods, probiotics have shown substantial potential in decontaminating aflatoxins. Studies indicate that probiotics can reduce the bioavailability of aflatoxins through adsorption or binding to their cell walls, facilitating their excretion from the body. The extent of aflatoxin absorption by probiotics is influenced by several factor s, including the complexity of the food matrix. Emerging food processing technologies also offer promising results in aflatoxin degradation. Combining these emerging technologies with probiotics can enhance the overall effectiveness of decontamination efforts. In addition, environmental factors influenced by climate change could affect aflatoxin production, necessitating advanced decontamination techniques. The reviewed studies underscore the importance of optimizing probiotic strains and their conditions of use to maximize their effectiveness in aflatoxin degradation, as well as exploring the potential of combining these biological methods with novel technological approaches. [ABSTRACT FROM AUTHOR]

The article focuses on enhancing mutual agri-food trade between Kazakhstan and China amid rising international tensions that could impact export opportunities. Topics include the resource potential of Kazakhstan's agriculture, the comparative advantages and trade complementarity with China, and the current state of agro-food exports, highlighting the need for increased value-added exports to improve competitiveness in the market.

Andean crops such as quinoa, amaranth, cañihua, beans, maize, and tarwi have gained interest in recent years for being gluten-free and their high nutritional values; they have high protein content with a well-balanced essential amino acids profile, minerals, vitamins, dietary fiber, and antioxidant compounds. During the germination bioprocess, the seed metabolism is reactivated resulting in the catabolism and degradation of macronutrients and some anti-nutritional compounds. Therefore, germination is frequently used to improve nutritional quality, protein digestibility, and availability of certain minerals and vitamins; furthermore, in specific cases, biosynthesis of new bioactive compounds could occur through the activation of secondary metabolic pathways. These changes could alter the technological and sensory properties, such as the hardness, consistency and viscosity of the formulations prepared with them. In addition, the flavor profile may undergo improvement or alteration, a critical factor to consider when integrating sprouted grains into food formulations. This review summarizes recent research on the nutritional, technological, functional, and sensory changes occur during the germination of Andean grains and analyze their potential applications in various food products. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate the causal relationships between musculoskeletal pains, work–family conflict, sleep-related problems, and the well-being of food manufacturing workers using structural equation modeling. This study analyzed 523 food manufacturing workers extracted from the Sixth Korea Working Conditions Survey. We formulated six hypotheses based on literature reviews and examined the structural causal relationship between work–family conflict, musculoskeletal pains, sleep-related problems, and well-being. According to the results of structural equation modeling, work–family conflict has a significant impact on musculoskeletal pains (standardized path coefficient of 0.113). Furthermore, both musculoskeletal pains (standardized path coefficient of 0.350) and work–family conflict (standardized path coefficient of 0.212) have been found to affect sleep-related problems. It has also been established that musculoskeletal pains have a direct influence on well-being (standardized path coefficient of 0.115). The association and structural causality between musculoskeletal pain and psychological factors in food manufacturing workers can be used for customized measures to improve the well-being of food manufacturing workers. This study is also meaningful in that musculoskeletal pain and psychological factors should be managed in an integrated manner. [ABSTRACT FROM AUTHOR]

Sea buckthorn is a promising ingredient for the food industry because it is a good source of vitamins, polyphenols, phytosterols, etc. In this research, it is the first time that aqueous extracts of lyophilized sea buckthorn (LSB) 0%, 0.5%, 1%, 2%, and 3% w/w were used to enrich set-type yogurts. Therefore, fermentation kinetics, hardness, color, titratable acidity, syneresis, water holding capacity, total phenolic content microstructure, and sensory analysis were investigated. Extracts of lyophilized sea buckthorn shorten the yogurt fermentation time, change the microstructure, reduce syneresis, and increase water-holding capacity compared to plain yogurt. Also, the titratable acidity for all yogurts remained the same but the total phenolic content of yogurts increased as the concentration of extracts from lyophilized sea buckthorn increased. The color parameters of the fortified set-type yogurts were affected by the color of the sea buckthorn extract with increasing a* and b* values according to extract concentrations. Finally, yogurts fortified with 0.5% and 1.0% w/w extracts of LSB have good quality characteristics, increased total phenolic content, and higher scores of being liked compared to the rest of the enriched samples. This study could increase the knowledge of the uses of aqueous extracts of lyophilized sea buckthorn in dairy products. [ABSTRACT FROM AUTHOR]

Carao honey is a potential functional ingredient that can generate added value to food products enriched by reducing waste. In many countries, carao has been utilized for therapeutic purposes since this type of plant extract can inhibit the growth against the most common dermatophytes, a pathogenic fungus that grows on the skin, mucous membranes, hair, nails, feathers, and other body surfaces, causing ringworm and related diseases. The physicochemical characteristics of the cookies were also investigated, which included aW, proximate analysis, hardness, and color. A sensory study was carried out to determine the rejection threshold, acceptability, purchase intent, and general taste of 90 consumers. The gluten-free cookies were prepared with carao honey as a partial substitute for rice flour in different percentages (0%, 2.5%, 5%, and 10%). The carao honey proximate composition, rheological properties, and pasting properties were analyzed. It was emphasized that incorporating carao honey into cookies improves the ingredient's sustainability. The impact of carao on the physicochemical and sensory properties of cookies was evident in color, flavor, and smell. According to the results, only samples with 2.5% carao were accepted regarding flavor and smell. Overall, liking scores, age, and flavor were the most significant predictors of purchase intent. The information given to panelists did not significantly (p < 0.05) influence liking scores only for cookies. According to physicochemical analysis, carao honey flour was high in carbohydrates (88%). The incorporation of carao produced cookies with darker colors and a softer texture. The study demonstrated that carao flour could be included to produce sensorial accepted cookies at a 2.5% addition level as an alternative in the food industry that benefits from environmental sustainability and, at the nutritional level, improves the availability of nutrients, mainly sugars and proteins. [ABSTRACT FROM AUTHOR]

This study analyzes the association and structural causality among work environment, work–family conflict, musculoskeletal pain, sleep-related problems, and burnout in the food manufacturing industry. This study used the 6th Korean Working Environment Survey data, and 523 food production workers were selected as research subjects. Structural equation modeling showed that work environment and work–family conflict significantly affected musculoskeletal pain. In addition, work–family conflict and musculoskeletal pain affected sleep-related problems, and musculoskeletal pain and sleep-related problems impacted burnout. Furthermore, this research provides practical strategies to deal with musculoskeletal pain, sleep-related issues, and burnout. Burnout is more affected by sleep-related problems than by musculoskeletal pain. Additionally, sleep-related problems seem to be more affected by musculoskeletal pain than by work–family conflict. Meanwhile, musculoskeletal pain is influenced by the work environment rather than by work–family conflict. This result can be used to establish preventive policies for the safety and health of food manufacturing production workers. [ABSTRACT FROM AUTHOR]

The goal of the current work was to assess the nutritional profile and phytochemical properties of cucurbit (Cucurbita maxima L.) seeds, seed oils and oil extraction by-products (e.g., seed-cakes). Our results suggest a high nutritional value for both cucurbit seeds and cucurbit cake, while γ-tocopherol was the richest compound, with traces of α, β and δ-tocopherol compounds also detected. Regarding the free sugars composition, there were recorded significant statistical differences between seeds and cucurbit seed-cake, although sucrose content was the highest for both matrices (1.97 and 2.9 g/100 g dw, respectively) followed by trehalose (0.26 and 0.25 g/100 g dw, respectively), fructose (0.20 and 0.34 g/100 g dw, respectively) and glucose (0.21 and 0.19 g/100 g dw, respectively). In terms of organic acids, oxalic was the only compound detected in seed cake (0.006 g/100 g dw), while in seeds only traces of oxalic and malic acid were detected. In relation to fatty acid composition, linolenic acid was the most abundant compound in both seeds and seed-cake (43.9% and 41.5%, respectively), while oleic acid (37.0% and 36.3%, respectively), palmitic acid (12.2% and 14.0%, respectively) and stearic acid (4.83% and 5.46%, respectively) were detected in lesser amounts. Moreover, polyunsaturated fatty acids (PUFA) were the major fatty acids class (44.5% and 42.3% in seeds and seed cake, respectively) compared to monounsaturated fatty acids (MUFA; 37.4% and 36.7% in seeds and seed cake, respectively) and saturated fatty acids (SFA; 18.1% and 21.0% in seeds and seed cake, respectively) which were detected in lower amounts. Furthermore, the tested extracts did not present any cytotoxic or hepatoxic activity at the maximum tested concentration (GI50 > 400 μg/mL), while seed oils presented satisfactory antimicrobial properties with inhibitory activity against the studied bacterial strains and fungi. Our findings provide valuable knowledge regarding the exploitation of pumpkin seeds and seed by-products as valuable natural sources of nutrients and phytochemicals in the food industry sector within the context of a circular economy. [ABSTRACT FROM AUTHOR]

This study investigated the effects of various characteristic components of tea—theaflavins, catechins, thearubigins, theasinensins, theanine, catechin (C), catechin gallate (CG), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin (GC), and gallocatechin gallate (GCG)—on acrylamide formation. The results revealed that most of tea's characteristic components could significantly eliminate acrylamide, ranked from highest to lowest as follows: GC (55.73%) > EC (46.31%) > theaflavins (44.91%) > CG (40.73%) > thearubigins (37.36%) > ECG (37.03%) > EGCG (27.37%) > theabrownine (22.54%) > GCG (16.21%) > catechins (10.14%) > C (7.48%). Synergistic elimination effects were observed with thearubigins + EC + GC + CG, thearubigins + EC + CG, thearubigins + EC + GC, theaflavins + GC + CG, and thearubigins + theaflavins, with the reduction rates being 73.99%, 72.67%, 67.62%, 71.03%, and 65.74%, respectively. Tea's components reduced the numbers of persistent free radicals to prevent acrylamide formation in the model system. The results provide a theoretical basis for the development of low-acrylamide foods and the application of tea resources in the food industry. [ABSTRACT FROM AUTHOR]

Applications of millet bran dietary fiber (MBDF) in the food industry are limited by its poor hydration properties. Herein, MBDF was modified by heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation, and phosphate crosslinking, and the effects of the modified MBDFs on heat-induced egg white protein gel (H-EWG) were studied. The results showed that three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, increased the surface area, soluble fiber content, and hydration properties of MBDF (p < 0.05). MBDF and the modified MBDFs all made the microstructure of H-EWG denser and decreased its α-helix content. Three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, enhanced the improving effect of MBDF on the WRA (from 24.89 to 35.53 g/g), pH, hardness (from 139.93 to 323.20 g), chewiness, and gumminess of H-EWPG, and enhanced the gastric stability at 3–5 g/100 g. MBDFs modified with heating and dual enzymolysis combined with acetylation or crosslinking were more effective in increasing the antioxidant activity of the gastrointestinal hydrolysates of H-EWG than MBDF (p < 0.05). Overall, heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation and crosslinking can enhance the hydration properties and the improving effect of millet bran fibers on H-EWG properties. [ABSTRACT FROM AUTHOR]

Sialyl glycans have several biological functions. We have previously reported on the preparation and bifidogenic activity of milk-derived sialylglycopeptide (MSGP) concentrate containing sialyl O-glycans. The current study qualitatively and quantitatively analyzed the sialyl O-glycans present in the MSGP concentrate. Notably, our quantitative analysis indicated that a majority of O-glycopeptides in the MSGP concentrate were derived from glycomacropeptides. The concentrate was found to contain mainly three types of sialyl core 1 O-glycans, with the disialyl core 1 O-glycan being the most abundant. We successfully quantified three types of sialyl core 1 O-glycans using a meticulous method that used homogeneous O-glycopeptides as calibration standards. Our results provide valuable insights into assessment strategies for the quality control of O-glycans in dietary products and underscore the potential applications of MSGP concentrate in the food industry and other industries. [ABSTRACT FROM AUTHOR]

Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and free radical scavenging rate of the oils during the frying process were investigated, and the most suitable oils for frying were identified through comparative analysis using principal component analysis (PCA). We assessed the frying performances of hot-pressed high-oleic-acid rapeseed oil (HHRO), cold-pressed high-oleic-acid rapeseed oil (CHRO), soybean oil, rice bran oil, and palm oil utilizing principal component analysis over an 18 h period. The HHRO and CHRO showed lower acid values (0.31, 0.26 mg/g), peroxide values (2.09, 1.96 g/100 g), p-anisidine values (152.48, 178.88 g/mL), and total polar compound percentages (27.60%, 32.10%) than other oils. Furthermore, both the HHRO and CHRO demonstrated enhanced free radical scavenging abilities, indicative of their higher antioxidant capacities, as corroborated by the PCA results. Benzopyridine, 3-monochloropropane-1,2-diol ester, squalene, tocopherols, and polyphenol from the HHRO and CHRO during frying were compared. A comprehensive examination of harmful substances versus nutrient retention during frying revealed that the HHRO contained fewer hazardous compounds, while CHRO retained more nutrients. Therefore, this study analyzes the oxidation regulation of HHRO in frying applications, highlights the prospects of HHRO for frying in terms of health and economy, and contributes valuable insights for informed vegetable oil selection within the food industry. [ABSTRACT FROM AUTHOR]

Recent advances in research techniques have enabled rapid progress in the study of spirulina, an ancient edible cyanobacteria. Nowadays, spirulina species are classified into three genera: Spirulina, Arthrospira, and Limnospira. The latter now refers to industrially manufactured spirulina strains. Whole-genome sequencing revealed gene clusters involved in metabolite production, and the physiology of spirulina. Omics technologies demonstrated the absence of hazardous compounds in spirulina cells, confirming the safety of this biomass as a food product. Spirulina is a good source of different chemicals used in food manufacturing, food supplements, and pharmaceuticals. Spirulina's enrichment with inherent biologically active substances makes it a potential supplier of natural products for dietary and pharmaceutical applications. Spirulina is also a prospective component of both terrestrial and space-based life support systems. Here, we review current breakthroughs in spirulina research and clarify fallacies that can be found in both professional literature and public media. [ABSTRACT FROM AUTHOR]

The approach to ensure food safety (FS) has evolved, including the concept of FS culture, which has been shaped by both the legislation and the scientific literature. In this study, two companies that produce foods associated with potential risks of cross-contamination (gluten-free foods and frozen pastry, respectively) and are certified according to international voluntary FS standards, such as the British Retail Council Global Standard (BRC) and the International Featured Standards Food Version (IFS), were investigated to assess: (a) if the assessment of FS culture's pillars can uncover unexpected critical areas; (b) if the scores of the FS culture's pillars are related to personal traits, namely, age, seniority in the company and locus of control orientation, i.e., the beliefs that an event is the result of external factors (luck, destiny or superior beings), or the result of internal factors (human behavior). Questionnaires for the survey and the scoring system applied were selected from the literature. Results showed that all food handlers had an optimistic bias, which paradoxically could be the consequence of the rigorous application of hygienic procedures. The younger food handlers had significantly (p < 0.05) lower commitment than the older ones. Moreover, the segment of food handlers having an external locus orientation demonstrated weaker normative beliefs than those having an internal locus of control orientation. Results showed that the FS culture survey, which is related to the shared FS culture, could disclose unknown weakness in third-party certified companies, even if the well implemented principles of voluntary FS standards are aligned with the FS-culture pillars. Moreover, the segmentation of food handlers according to their age and the locus of control assessment could provide additional information on the individual orientation toward FS behavior. Hence these tools could assist the leaders in the management of the dynamic nature of human capital. [ABSTRACT FROM AUTHOR]

A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various parts, such as seeds, peels, and pulp residues, with their bioactive composition and many potential benefits poorly explored by the food industry. Pumpkin and their by-products contain a wide range of phytochemicals, including carotenoids, polyphenols, tocopherols, vitamins, minerals, and dietary fibers. These compounds in pumpkin by-products exhibit antioxidant, anticancer, anti-inflammatory, anti-diabetic, and antimicrobial properties and could reduce the risk of chronic diseases. This comprehensive review aims to provide a detailed overview of the phytochemicals found in pumpkin and its by-products, along with their extraction methods, health benefits, and diverse food and industrial applications. This information can offer valuable insights for food scientists seeking to reevaluate pumpkin's potential as a functional ingredient. Reusing these by-products would support integrating a circular economy approach by boosting the market presence of valuable and sustainable products that improve health while lowering food waste. [ABSTRACT FROM AUTHOR]

Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined—5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products. [ABSTRACT FROM AUTHOR]

Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented using W. coagulans PR06 at inoculation amounts of 1%, 3%, and 5% (v/v), and assessed for cooking quality, texture, and starch digestibility. The results indicated that fermentation with 3% and 5% W. coagulans PR06 altered the amylopectin length distribution in the rice noodles and increased the degree of starch short-range order. Furthermore, the fermentation process increased the storage modulus (G′) and loss modulus (G″) values, decreased the tan δ value, and strengthened the interactions among tea polyphenols, proteins, and starch in the rice flour gel. Consequently, this process increased the hardness and chewiness of the rice noodles, decreased their broken strip rate and cooking loss, and significantly reduced their in vitro starch digestibility. Overall, fermentation with W. coagulans PR06 markedly improved the texture and cooking quality of Oolong tea-fortified rice noodles while effectively delaying starch digestion. This study highlights the potential application of W. coagulans PR06 in developing diverse and functional rice noodle products. [ABSTRACT FROM AUTHOR]

Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing essential nutrients. The infant food industry rigorously controls for potential physical, biological, and chemical hazards. Although thermal treatments are commonly used to ensure food safety in IFs and BFs, they can negatively affect sensory qualities, reduce thermosensitive nutrients, and lead to chemical contaminant formation. To address these challenges, non-thermal processing technologies such as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appears to reduce thermal processing intensity, resulting in products with enhanced sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products. [ABSTRACT FROM AUTHOR]

Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up. [ABSTRACT FROM AUTHOR]