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The objective of this study was to evaluate the effect of modified atmosphere packaging (MAP) on fish skin, gills and intestines bacterial microbiome. Whole gilthead seabream was packed aerobically or under modified atmospheres (60% CO2, 30% N2, 10% O2) and stored isothermally at 0 °C. Next Generation Sequencing (NGS) analysis was applied for the characterization of fish microbiome on fish skin, gills, and intestines initially (time of packaging, 1 day after harvesting) and after 10 days of isothermal storage at 0 °C. NGS results indicated statistically significant differences in families’ richness and diversity in the tested fish tissues between aerobic and MAP packaging during storage at 0 °C. The most persistent bacteria were Proteobacteria for both packaging types. For fish skin microbiota, the initially prevailing families were Comamonadaceae, Enterobacteriaceae and Moraxellaceae while in the intestines Comamonadaceae, Anaplasmataceae, Bacillaceae and Enterobacteriaceae were the dominant bacteria. At the end of storage period, the fish microbiota was dominated by psychotropic and psychrophilic families (Pseudoalteromonadaceae, Psychromonadaceae, and Shewanellaceae), while families such as Comamonadaceae were persistent under MAP conditions. By 8 days of fish storage at 0 °C, ΜΑΡ samples exhibited higher sensory scorings than the respective aerobically stored fish, indicating better retention of fish freshness and fish quality attributes under MAP. Based on the results of the study, MAP modified significantly the microbiological status and extended the shelf life of fish. NGS was a powerful tool that provided a more complete assessment compared to a culture-based analysis.

This study assessed the protective effect of Zizphus jujube (ZJ) extract on 5‑FU‑induced alterations in renal function markers and kidney morphology in Dawley rats. Twenty-four rats were divided randomly into four groups administrated orally with 0.9% normal saline as the control group, 5-FU (40 mg/kg daily for 5 days), ZJ (500 mg/ kg daily for 5 days), and 5-FU+ ZJ (for 6 days). further biochemical experiments carried out on blood collected from the heart. Kidney tissues were obtained for analysis of catalase (Cat), glutathione S-transfers (GST), and lipid peroxide levels as well as histology analysis. 5-FU significantly reduced the enzyme activity of Cat and GST and increased levels of lipid peroxidation and plasma creatinine levels (P < 0.005). Histopathological examination showed severe wide ischemia of proximal convoluted tubule (PCT), missing in Bowman's space, and edema in the group treated with 5-FU. In addition, pretreatment with ZJ has significantly improved levels of Cat and GST and reduced lipid peroxidation and plasma creatinine levels (P < 0.05). Moreover, the histopathological analysis showed that ZJ relatively prevented the damage in renal tubular cells compared with 5-FU treated group. Supplementation with ZJ may have clinical benefit in nephrotoxicity caused by 5‑FU.

Aims The aim of this study was to investigate the effectiveness of bread as substrate for γ-aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain. Methods and Results Surplus bread was fermented by lactic acid bacteria (LAB) to produce GABA. Pediococcus pentosaceus F01, Levilactobacillus brevis MRS4, Lactiplantibacillus plantarum H64 and C48 were selected among 33 LAB strains for the ability to synthesize GABA. Four fermentation experiments were set up using surplus bread as such, added of amylolytic and proteolytic enzymes, modifying the pH or mixed with wheat bran. Enzyme-treated slurries led to the release of glucose (up to 20 mg g−1) and free amino acid, whereas the addition of wheat bran (30% of bread weight) yielded the highest GABA content (circa 800 mg kg−1 of dry weight) and was the most suitable substrate for LAB growth. The selected slurry was ultimately used as an ingredient in bread making causing an increase in free amino acids. Conclusions Besides the high GABA concentration (148 mg kg−1 dough), the experimental bread developed in this study was characterized by good nutritional properties, highlighting the efficacy of tailored bioprocessing technologies as means to mitigate food wastage. Significance and Impact of Study Our results represent a proof of concept of effective strategies to repurpose food industry side streams.

International audience; The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as phycobiliprotein, phycocyanin. Phycocyanin is used in the food, cosmetic, and pharmaceutical industries because of its antioxidant, anti-inflammatory, and anticancer properties. The different steps involved in extraction and purification of this protein can alter the final properties. In this review, the stability of phycocyanin (pH, temperature, and light) is discussed, considering the physicochemical parameters of kinetic modeling. The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45 °C; however, exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant. Phycobiliproteins are sensitive to light and preservatives such as mono- and di-saccharides, citric acid, or sodium chloride appear to be effective stabilizing agents. Encapsulation within nano- or micro-structured materials such as nanofibers, microparticles, or nanoparticles, can also preserve or enhance its stability.

The texture profile analysis test is an imitative test to determine texture properties of food, which quantify the consumer’s perception of eating food. The instrumental texture parameters obtained from this test depend on the specimen size and the nonstandardized test conditions. To overcome this problem, texture properties are here related to intrinsic mechanical properties, which are independent of the test conditions. Two types of materials are used to investigate the effect of viscoelasticity, plasticity and damage on the texture parameters for varying test conditions. Analytical relations between mechanical properties, test conditions, and the instrumental hardness, springiness, cohesiveness, and adhesiveness are determined. The hardness is obtained from the stiffness of the material, which is potentially rate-dependent, and the yield stress of a material in case of plasticity. The springiness is determined by the recoverable or irrecoverable strain in the material, which results from the mechanical properties in combination with the test conditions. Cohesiveness and springiness are found to be strongly related, unless structural damage is present in the material. Adhesiveness is only an indirect measure of the adhesion between the material and compression plate and depends on the test conditions and stiffness of the material. Finite element simulations reveal a decrease of hardness in case of a nonflat top surface, indicating the importance of geometrical effects.

Temporal dominance (TD) methods can be used to record temporal changes in multiple sensory and affective responses. TD methods have found wide applications in the analysis of eating experiences of humans. However, extant analyses performed on TD data do not fully utilize the time-series properties of such data. The present study validates the prospect of principal motion analysis (PMA) of TD data. PMA is an extension of principal component analysis, and can be used to resolve multivariate motion data into base principal motions. In this study, panelists were asked to evaluate the tastes of ten types of pickled plums using the temporal dominance of sensations (TDS) and emotions (TDE) methods. Additionally, the panelists were asked to rate the plums using the semantic differential method. Results obtained using both methods were observed to demonstrate good agreement with each other in terms of the structures of reduced variable spaces. As realized in this study, implementation of the combined TD-PMA approach can potentially facilitate statistical discrimination of all food products, whereas conventional methods, such as principal component analysis of data provided via use of the semantic differential method, can at best discriminate only 67% of product pairs. PMA can, therefore, be considered as a suitable technique to reveal the characteristics of TD data.

This paper develops a model for a cold chain operated among a single product manufacturer and multiple retailers to minimize the total cost of the chain. A distinguishing feature of the cold chain is that the quality of the product degrades with time. The storage temperature and time influence the degradation rate. In this context, quality can be measured using multiple distinct indices. A global stability index is used to quantify the overall quality. The non-Arrhenius model is exclusively applied to measure the quality degradation during the transportation and at a retailer's storage as the product moves in the cold chain. Optimal replenishment times for the manufacturer and retailers are decision variables and the cold chain's total cost includes the cooling cost, carbon emission cost, and loss of value in addition to the traditional supply chain costs. It is found that for a given manufacturer's replenishment time, the total cost is convex on each retailer's replenishment time. Hence, an algorithm is developed based on this property to find the optimal replenishment times for the manufacturer and retailers. This paper also investigates how specific cold chain parameters influence optimal decisions and the total cost. The analyses show that the resulting costs will be significantly higher if quality degradation is ignored in a cold chain.

Human perceptual and affective responses change dynamically when stimuli are experienced. In this study, we developed a method for modeling the causal structures of affective dynamics using time-series data. Using the temporal dominance of sensations method, perceptual and affective data were collected from individuals eating strawberries, and the resulting time-series data were mathematically represented using a vector auto-regression model. Multihierarchical and multidimensional causality structures that explain the temporal evolution of perceptual and affective responses were then established based on Granger causality and information criterion. The established model suggests how affective and preferential responses are triggered following exposure to stimuli. We also assessed the quantitative and semantic validity of the model.

Multi-mycotoxin exposure data are missing to guide risk assessment and legislation in Ethiopia. This study therefore aimed to determine mycotoxin contamination levels in maize samples from 176 randomly selected household storages in three agro ecological zones of South (Sidama zone) and West (Jimma zone) Ethiopia, and to examine the post-harvest practices and household processing. Liquid chromatography coupled to tandem mass spectrometry was used to quantify 23 mycotoxins. The majority of the households regularly consumed maize (more than once per day). More (77%) samples in Sidama were contaminated with Fusarium mycotoxins deoxynivalenol than in Jimma (29%) (P1 (19%), fumonisin B2 (19%) and fumonisin B3 (12%, Sidama vs 13%, Jimma) contamination were observed (P>0.05). In Sidama, only one sample was contaminated with the Aspergillus mycotoxin aflatoxin B2 and another sample with aflatoxin B1. From all samples, 40% were contaminated with 3-5 types of Fusarium mycotoxins and only 4% of the samples were contaminated with 6-8 types of mycotoxins. After the harvested maize was dried on the field, the majority of respondents in Jimma reported that they removed the maize within one day, which was less practiced in Sidama. The majority of households in Sidama, and some in Jimma, reported that they dried maize before storage, mainly using the sun. Close to two third of the study participants in the two zones reported that they applied the chemical dichloro-diphenyl-trichloroethane (DDT) during maize storage. All households in both zones reported that they sorted visible mouldy maize grains before preparation of maize flour while most of them kept the mouldy maize for animal feed. Protective strategies of Fusarium mycotoxin contamination, with special focus on deoxynivalenol and zearalenone, should be well promoted in the study areas as they are possible human and animal health threats.

The content and composition of wheat storage proteins are the major determinants of dough rheological properties and breadmaking quality and are influenced by cultivation conditions. This study aimed to investigate the effects of water deficit and high N-fertilizer application on wheat storage protein synthesis, gluten secondary structure, and breadmaking quality. Reverse-phase ultrahigh-performance liquid chromatography analysis showed that storage protein and gluten macropolymer accumulation was promoted under both independent applications and a combination of water-deficit and high N-fertilizer treatments. Fourier-transform infrared spectroscopy showed that water deficit and high N-fertilizer treatments generally improved protein secondary structure formation and lipid accumulation, and reduced flour moisture. In particular, high N-fertilizer application increased β-sheet content by 10.4% and the combination of water-deficit and high N-fertilizer treatments increased random coil content by 7.6%. These changes in gluten content and secondary structure led to improved dough rheological properties and breadmaking quality, including superior loaf internal structure, volume, and score. Our results demonstrate that moderately high N-fertilizer application under drought conditions can improve gluten accumulation, gluten secondary structure formation, and baking quality.

Insects such as Tenebrio molitor have been considered an alternative source of nutrition for animals and have also been adopted as human food throughout history, especially in Asia and Africa. Lipids are the second most abundant component followed by proteins. However, studies focusing on comprehensive lipid composition analsysis of these widely reared species are limited. The untargeted lipidomic analysis of yellow mealworm larvae (T. molitor) led to the identification of several lipid molecular species from lipid classes such as: free fatty acids, sphingolipids, phospholipids, and triacylglycerols. The results revealed that polyunsaturated fatty acids (PUFAs) (45%) are the most abundant fatty acids, followed by monounsaturated fatty acids (MUFAs) (42%) and saturated fatty acids (13%). Fatty acids such as FA 18:1 and FA 18:2 are the most abundant fatty acids and are substantially enriched in other complex lipids in the form of esters. Moreover, functional lipids such as sphingomyelins, ceramides, cardiolipins, phosphatidylinositols, and phosphatidylethanolamines were characterised for the first time, with a large number of MUFAs and PUFAs as their main acyl chains. Overall, our data showed the occurrence of multiple structurally diverse lipids in T. molitor, suggesting that mealworms are not only enriched with proteins but also have several functional lipids, which are highly beneficial to human and animal health. Thus, the larvae of T. molitor could serve as a promising candidate for the development of functional food and feed products.

The opportunity to use insects as protein sources for poultry has many environmental advantages. Moreover, the administration of insects to poultry can provide animal welfare and health benefits, allowing the expression of their natural behaviour, reducing aggression, and supplying nutrients. However, there is limited research on consumer’s acceptance of farmed animals fed with insects. Our study aims to understand consumers’ attitude towards, intention to purchase, and willingness to pay (WTP) for meat obtained from a farmed duck fed on: (1) an insect-based meal; and (2) live insect diet. We conduct an online survey of 565 Italian meat consumers, including an information treatment regarding the sustainability and nutrition benefits of using insects as feed. Our results demonstrate that providing more information about the positive effects of using insects in feed production may motivate those more interested in environmental issues to purchase insect-fed duck meat products. Compared to the control group, the purchase intention of consumers in the treatment group is also affected by their attitude towards animal welfare. Their WTP for such products is directly affected by their previous entomophagy experience. Attitude and intention to purchase an insect-fed duck are the main predictors of consumers’ WTP for a duck fed with both insect-meal and live insects. This study provides insights for policymakers and the private sector. We suggest that increasing consumers’ awareness by communicating the positive environmental impact of the use of insect as feed can potentially differentiate meat products for consumers and influence their purchase preferences.

Background: The nexus of agri-food and sustainability in economic development has recently attracted the interest of policymakers, as global challenges like climate change and food security are revisited and reassessed. The critical role of food production in economic development has been emphasized through targeted agricultural quality policies. Many developed countries worldwide, including EU member states, have introduced food quality policies that could support sustainability.Scope and approach: This paper combines knowledge obtained by several groups in a broad EU study and the reflections on policy-related results by EU-stakeholders, streamlined by a Delphi analysis.Current work presents research-based policy recommendations and statements on various quality schemes, introductory inferred from expert opinions throughout Europe, gauged through a modified policy Delphi framework.Key findings and conclusions: A roadmap of policy and practical proposals have been identified for all key stakeholders involved in these initiatives, implying the need to reshape the supply chain dynamics to continuously improve producers, processors, retailers, and consumers within the EU and definitively worldwide. Furthermore, implementing a holistic approach considering environmental and socio-economic features can improve the effectiveness of EU food quality policies.

Alternative food sources are garnering increasing interest owing to overpopulation and environmental stresses. Edible insects are a promising alternative protein source. In this study, we evaluated the effect of pH and NaCl concentration on the quality and technical properties of extracted Protaetia brevitarsis protein. Nine different solutions were used to extract edible insect protein (pH 1, 4, 7, 10, and 14 and 0, 0.1, 0.5, and 1 M NaCl). The pH of the extracted protein increased with increasing pH (1.12±0.02 to 12.81±0.03) and decreasing NaCl concentration (6.52±0.02 to 6.89±0.01). Colour difference increased when deviating from neutral pH and 0 M NaCl. Further, surface hydrophobicity (μg) and solubility (mg/ml) of the protein decreased at pH 1 (12.25±1.39 μg and 0.74±0.08 mg/ml) and 14 (20.62±1.48 μg and 0.18±0.02 mg/ml) compared with pH 7 (71.81±1.76 μg and 1.26±0.22 mg/ml). Higher pH and NaCl concentrations yielded higher thermal stability. Foaming capacity was the highest at 0.5 (110.5±0.71%) and 1 M (100.5±10.61%) NaCl, and pH 14 (122.5±3.54%), followed by that at pH 1 (72.50±3.54%), although with low stability. Furthermore, emulsifying capacity and stability of the protein increased when deviating from pH 4. Therefore, the protein of P. brevitarsis had high functionality when extracted at highly alkaline conditions using NaCl.

The nutritional values of Atta mexicana (chicatana ants) are similar to those found in meat. As with other insects, consumers roast them for consumption and preservation. This process can generate beneficial changes in food; however, it can also cause the destruction of certain nutritional components. Thusly, the main objective of the present work was to analyse some of the main physicochemical properties of raw and roasted chicatana ants from one site located in the High Mountain region in the state of Veracruz. The roasting process was performed as it is normally carried out at the site from which the samples were taken. We also investigated the level of consumption and acceptance in several localities near this site by means of a survey. Significant differences among the protein and fat content due to the roasting process were observed (P>0.05). Roasting tests also revealed that colour change was linked to the loss of moisture and the increase of the temperature. Moreover, the process did not affect the fatty acid profile (P>0.05). Consumption and acceptance surveys revealed that the interviewees highly appreciate the taste of A. mexicana and that its consumption has decreased due to the decrease of the rain.

Escamoles are the larvae of the ant Liometopum apiculatum and have been consumed in Mexico since pre-Hispanic times. Currently, they are one of the most consumed insects in Mexico because of their organoleptic and nutritional characteristics. Escamoles are rich in protein, unsaturated fatty acids, including oleic, linoleic, linolenic, and arachidic acid, as well as vitamin A, thiamine, riboflavin, and niacin. Escamoles, however, have a shelf life of five days at 4 °C. Canning is an alternative process for increasing their shelf life and creating new products. Therefore, the objective of this study was to include traditional Mexican food ingredients for creating new canned escamoles products, as well as to determine and validate the canning time. Four canned escamoles products were obtained according to an official Mexican regulation using the following ingredients: mole, adobo, butter, Mexican mix, and tamarind sauce. Cylindrical cans with a diameter of 68 mm and height of 76 mm were used in all experiments. The sterilisation process was performed with saturated steam at 121 °C. The process time was calculated with a graphic method and validated by a microbiological test. Additionally, thermophysical properties, chemical composition, lipid oxidation, structural changes, and sensory evaluation were determined after the canning process. The process time (P

The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on the fatty acid profile and the content of selected nutrients and vitamins in the Longissimus lumborum (LL) and Semimembranosus (SM) muscles of young bulls. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to four dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Virginia fanpetals silage (VFS) (600); (3) VFS (300) and GS (300); and (4) VFS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. The intramuscular fat (IMF) of bulls fed GS had the highest (P

The aim of the study was to characterize variants of traditional acid curd cheese obtained in Poland in artisanal conditions in terms of their yield and nutritional value. The curd cheeses were made from raw milk obtained in various conditions: with and without the use of pasture forage (i.e. in traditional and intensive systems), in two seasons of production (spring/summer and autumn/winter), from two breeds raised in Poland (Polish Holstein-Friesian and Simmental), and on the basis of two types of starter culture (i.e. freeze-dried and traditional cultures). The basic chemical composition and content of selected fat-soluble vitamins, i.e. A, D3 and E, were determined in samples of bulk milk and cheese. The cheese yield was calculated as the number of litres of milk used to produce 1 kg of curd cheese. The nutritional value of the experimental curd cheeses was determined by calculating the calorific value and the Index of Nutritional Quality (INQ). All analysed factors except for the bacterial cultures significantly affected the chemical composition of the cheese. Curd cheese made from the milk of Simmental cows had higher content of protein and fat-soluble vitamins (A, D3 and E) than cheese from the milk of Holstein-Friesian cows. However, curd cheeses produced in a traditional system and/or in the spring and summer were a richer source of vitamins, mostly vitamin E. The high INQ values obtained indicate that curd cheese is a rich source of protein and vitamin A.

The olive growing in Tunisia has an economic dominance and agricultural importance. However, the huge extraction of olive oil generates a large quantity of olive mill wastewater (OMW), which is discharged to the surroundings. The highly polluting potential (organic load) of OMW threatens the environment and requires an urgent solution. Supercritical fluid extraction (SFE) is a green extraction method that can be applied to purify OMW and, at the same time, to isolate a high quality oil from this wastewater. In order to explore and to valorize the compositions of Olive mill wastewater (OMW), extraction in different solvents (supercritical CO2, hexane) was carried out and chemical composition of the extracted oils were established by GC-FID. The Tunisia OMW were collected from two different zones namely Sousse and Sfax. In this work, we have investigated the effects pressure (P) and temperature (T) on the yield and the quality of oil. The suitable conditions for the extraction of oil from lyophilized OMW by Supercritical carbon dioxide (SC-CO2) were found to be the pressure of 30 MPa and the temperature of 60 °C. In order to simulate the process, the model of broken and intact cells (Sovova’s model) was applied. The model well represented the experimental data. Oil yields ranged from 21.3 % to 33.87 % depending on the extraction solvent used. Monounsaturated fatty acids (MUFA) were the major compounds of the oils, based on the fatty acid analysis. Chromatographic analysis revealed that the chemical compositions vary from one region to another, extraction solvent as well as the conditions of pressure and temperature.

Drying processes reduce the amount of available essential nutrients in dried plant-based foods to a large extent compared to fresh produce. This reduction is much larger than the differences in the final quality of products dried using various processing parameters and, in most cases, different drying methods. This aspect is, however, rarely highlighted. Here, the extent to which different convective drying methods reduce the nutritional content, namely vitamin C, carotenoids and phenolic content of dried fruits and vegetables, compared to fresh produce was quantified using literature data. The impact of different drying process parameters, such as air temperature, airspeed and relative humidity on the nutritional content of fruits and vegetables were compared. Results revealed that convective drying reduced the amount of vitamin C, carotenoids and the phenolic content of dried fruits and vegetables by up to 70%. The reduction in the residual vitamin C and carotenoid content of dried fruits and vegetables due to differences in air temperature (∼40%), airspeed (∼20%), and relative humidity (∼20%) is much less than the nutritional quality losses due to the drying process. The residual vitamin C, carotenoids and phenolic contents in convective-dried fruits and vegetables are ∼30% less than those in freeze-dried products. This study confirms that little absolute gains in nutritional quality can be achieved by opting for either an alternative drying method or optimizing processing parameters since the drying process already results in a low nutritional quality of dried products. As such, the remaining micronutrient concentration of dried products should not necessarily be a decisive criterion in selecting the most appropriate drying method or processing parameters for fruits and vegetables. Instead, other key performance indicators such as the drying time, energy consumption, or sensory properties such as color, texture, and rehydration capacity could eventually have a greater influence on the decision-making process., Food and Bioproducts Processing, 131, ISSN:0960-3085, ISSN:1744-3571

Black soldier fly larvae (BSFL) are good candidates for upcycling wet organic residuals. Like other unprocessed raw animal products, BSFL require processing to prevent spoilage and degradation during storage and to facilitate their use as feed ingredients. In this study, hot-air drying and freeze-drying were examined as means to ensure long-term preservation. Pre-treatments of larvae, such as puncturing, blanching (40 s) and scalding (2, 4, 6 and 8 min) in boiling water reduced drying times, most likely by affecting the integrity of the wax-coated cuticle that protects the larvae against desiccation. Overall, the larvae dried two to six times faster using hot-air compared to freeze-drying, and larvae pre-treatments were proven to effectively improve drying efficacy. Pre-treating larvae in boiling water followed by a shorter drying time with hot air was effective at reducing primary and secondary oxidation as well as darkening/browning (colour lightness, L* value) compared to the untreated control (raw-thawed) larvae. The larvae pre-treatments in boiling water also led to a significant reduction in microbial load (3.21 to 4.83 log) in the dry product compared to the control. BSFL powder, produced from grinding thawed larvae that were pre-treated for 4 min in boiling water before being dried in hot air (60 °C; 6 h), had a water activity below 0.4. This led to a relatively stable product with limited colour changes over a 30-day storage period. These processing treatments also resulted in a product with no detectable Salmonella and Escherichia coli counts ranging from 100 to 1000 cfu/g. Overall, the powdered BSFL product was deemed suitable to incorporate into pelleted feed under the current regulations in Canada.

In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with regard to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it is necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their fatty acid structure, in CH and MW, which can cause health problems to humans.

Larvae of Tenebrio molitor (yellow mealworm; YM) are an alternative to conventional animal protein as food and feed thanks to their high nutritional value and low environmental impact for production. Since some studies have reported high water activity (aw) with different microbial contamination levels, blanching and drying can be employed to reduce microbial load, enzymatic activity, moisture content, and water activity, ensuring safety and preserving YM for longer periods. This study applied rinsing or blanching followed by vacuum- or multiflash drying, aiming to preserve YM by reducing aw and the microbial load, enabling its use as food and feed. The processing impact on YM colour was evaluated, and they were also subjected to an Escherichia coli contaminated wheat bran to perform a challenge test to evaluate the effectiveness of the decontamination. Drying curves were determined for each situation. Multiflash drying procedure was faster than vacuum drying for reducing YM moisture. Additionally, blanched samples required a shorter period to reach the targeted water activity (0.2-0.3) than rinsed samples. Blanching plus vacuum drying reduced more than 5 log E. coli load in YM in the challenge test. Vacuum drying preserved YM brightness the most. In conclusion, this study showed that drying could provide shelf-stable YM. Besides, only 15 s of blanching before drying gives better brightness and leads to a greater microbial reduction after a relatively short drying time.

The edible Macrotermes termite species play an important role in food security and livelihoods of many rural families in communities in the Vhembe District of the Limpopo Province, South Africa. This study was undertaken to determine the nutritional composition of soldier castes of the two most commonly consumed Macrotermes species in the district; Macrotermes falciger and Macrotermes natalensis. Proximate composition showed that crude protein content of M. falciger was higher (19.3%) than those of M. natalensis (14.4%). For M. natalensis, the highest mineral element was potassium (1,102 mg/100 g) followed by iron (992 mg/100 g), while for both species, the least common mineral was nickel (1.02 mg/100 g). The termites were high in dry matter and the energy content was significantly higher (P

Even in the midst of an ecological crisis, population and income continue to increase and so too does the global appetite for meat. One response by scientists has been to work towards making in vitro meat (IVM) a commercial reality, which would allow meat to be produced on a large scale without the husbandry and slaughter of enormous numbers of animals, as under the current industrial meat production system. Proponents of IVM technology claim that it could cut hunger, offer public health benefits, mitigate the environmental effects of conventional industrial meat production, and improve animal welfare. However, taking a critical, ecofeminist perspective on IVM highlights the need to assess not only the technical attributes and possibilities of the technology but also its underlying worldview as well as the unintended social and environmental consequences that could result. Reflecting on the question of whether IVM is a pragmatic, problematic, or paradoxical solution to the ills associated with industrial meat production and increasing meat consumption, this article argues that optimistic claims trumpeting the promissory potential of IVM are over-simplistic and warrant closer scrutiny. The importance of careful deliberation on the implications of emerging technologies like IVM cannot be understated because how the ethical discourse unfolds in the early stages will be significant in influencing public perception and social acceptance as well as shaping policy and regulatory design.

International audience; Objective: To determine the consumption pattern of selected households consuming traditional green leafy vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient intakes. Design: Repeated household survey using food frequency questionnaire to obtain consumption pattern of selected TGLVs. Setting and Subjects: Selected households in a small rural farming community: pre-rainy (n = 43), rainy (n = 36) and post-rainy seasons (n = 40). Results: Corchorus olitorius and A. hybridus were the most consumed by > 70% of households across three seasons. A. esculentus and A. viridis were the least consumed TGLVs through all the seasons. Uncultivated and cultivated TGLVs could contribute between 26–> 100% and 18–96%, respectively, of recommended intake for vitamin A for children and women. For young children, both the cultivated and uncultivated TGLVs could contribute more than 50% of their RDA for iron. Conclusion: seasonal availability, and preference for certain species, determine the consumption pattern of the TGLVs studied. Uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron if frequently used.

Allium cepa L. is a commonly consumed vegetable that belongs to the Amaryllidaceae family and contains nutrients and antioxidants in ample amounts. In spite of the valuable food applications of onion bulb, its peel and outer fleshy layers are generally regarded as waste and exploration of their nutritional and therapeutic potential is still in progress with a very slow progression rate. The present study was designed with the purpose of doing a comparative analysis of the antioxidant potential of two parts of Allium cepa, i.g., bulb (edible part) and outer fleshy layers and dry peels (inedible part). Moreover, the inhibitory effect of the onion bulb and peel extracts on rat intestinal α-glucosidase and pancreatic α-amylase of porcine was also evaluated. The antioxidant potential of onion peel and bulb extracts were evaluated using 2,2-diphenyl- 1-picryl hydrazyl (DPPH), ferric-reducing antioxidant power assay (FRAP), 2,2’-azino-bis- 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay, H2O2 radical scavenging activity and Fe2+ chelating activity. Total flavonoids and phenolic content of ethanolic extract of onion peel were significantly greater as compared to that of onion bulb. Ethanolic extract of onion peel also presented better antioxidant and free-radical scavenging activity as compared to the ethanolic extract of bulb, while the aqueous extract of bulb presented weakest antioxidative potential. Onion peel extract’s α-glucosidase inhibition potential was also correlated with their phenolic and flavonoid contents. The current findings presented onion peel as a possible source of antioxidative agents and phenolic compounds that might be beneficial against development of various common chronic diseases that might have an association with oxidative stress. Besides, outer dry layers and fleshy peels of onion exhibited higher phenolic content and antioxidant activities, compared to the inner bulb. The information obtained by the present study can be useful in promoting the use of vegetable parts other than the edible mesocarp for several future food applications, rather than these being wasted. Resumo Allium cepa pertence à família Liliaceae e é rica em nutrientes e antioxidantes. Apesar das expressivas aplicações alimentares do bulbo da cebola, sua casca e outras camadas externas são geralmente consideradas resíduos, e seu potencial nutricional e terapêutico ainda é pouco explorado. O presente estudo foi delineado com o objetivo de investigar comparativamente o potencial antioxidante de duas partes de Allium cepa, por exemplo o bulbo (parte comestível) e camadas externas e cascas secas (parte não comestível). Além disso, o efeito inibitório dos extratos do bulbo de cebola e casca sobre a α-glucosidase intestinal de ratos e α-amilase pancreática suína também foi avaliado. O potencial antioxidante dos extratos da casca de cebola e bulbo foi avaliado utilizando-se 2,2-difenil-1-picrilhidrazil (DPPH), método de poder antioxidante de redução do ferro (FRAP), método 2,2'-azino-bis-3-etilbenzotiazolina-6-ácido sulfônico (ABTS) de eliminação de radicais, atividade de eliminação de radicais H2O2 e atividade quelante do Fe2+. Os flavonoides totais e os teores fenólicos do extrato de etanol da casca de cebola foram significativamente maiores quando comparados ao do bulbo. O extrato de etanol da casca de cebola também apresentou melhor atividade antioxidante e eliminação de radicais livres quando comparado ao extrato de etanol do bulbo, enquanto o extrato aquoso de bulbo apresentou menor potencial antioxidante. O potencial de inibição da α-glicosidase dos extratos de casca de cebola correlacionou-se com seus teores fenólicos e de flavonoides. Os resultados encontrados identificaram que a casca de cebola é uma possível fonte de agentes antioxidantes e compostos fenólicos que podem ser benéficos contra o desenvolvimento de várias doenças crônicas que estão associadas ao estresse oxidativo. Além disso, as camadas externas secas e as cascas da cebola exibiram maior conteúdo fenólico e atividades antioxidantes, em comparação com o bulbo interno. As informações obtidas pelo presente estudo podem promover o uso de outras partes vegetais além do mesocarpo comestível para futuras aplicações em alimentos, ao invés de serem desperdiçadas.

Qualitative assessment refers to conditions where wines are assessed primarily on the characteristics typically associated with a wine’s provenance, stylistic, or varietal attributes. Although wine competitions imply objectivity, the results suggest otherwise. In addition, one of the principal goals of commercial tasting is to promote sales and media exposure. Thus, the semblance of objectivity is adequate. Although seeming a damning indictment, human perception is so idiosyncratic, almost no two consumer preferences will be identical. Ranking and wine descriptions tell more about the preferences of the provider(s) than the wine. Acknowledging this situation should free consumers to select wines on personal criteria, unfettered by the opinions of others. What wine courses and societies have the potential to do is permit members to gain experience with a wide range of wines, finding their own preferences and confidence to assess on their own. Where desired, the experience gained could be used to develop memory models for the characteristics of the varieties and styles of wine preferred. For those who love wine, focused attention on a wine’s sensory pleasures can enhance one’s quality of life.

Different stages of infant formula (IF) products differ in their composition in terms of carbohydrate, protein and fat content, which subsequently influences their stability during storage. IF composition and processing conditions influence their physico-chemical properties which can further impact caking, Maillard browning and release of surface free fat. A good understanding of interaction of macronutrients in IF powders during storage is critical to optimize formulations that result in products with a prolonged shelf-life and enhanced bio- accessibility. This review focusses on the physical state of carbohydrates in IF powders and its influence on molecular and macroscopic changes as well as phase transitions during storage.

The chapter reviews the application of creep-recovery and oscillatory rheological tests in flour based systems, including simple flour water systems, and more complex ones, such as bread, cookies and biscuits. A theoretical introduction about the fundaments and methods of linear viscoelastic rheology is presented, including general mathematical models and their application in flour based systems. A summary of experimental conditions to perform the rheological tests is covered. Functionality of flour based systems is extremely dependent on their viscoelastic properties. Processes like mixing, pumping, lamination, baking performance have been found to be strongly dependent on the system viscoelastic properties. However, the establishment of general and well-defined relationships among viscoelastic properties and specific functionalities is quite a difficult task, still on progress.

In this preliminary study, we applied the Multivariate Curve Resolution- Alternating Least Squares (MCR-ALS) method to analyze the excitation-emission matrices of multifloral honey samples, combined with differential scanning calorimetry (DSC) to estimate infection of honey bee colonies with N. ceranae or V. destructor. Fluorescence spectroscopy combined with MCR-ALS was used to determine the ratio of the spectral components originating from proteins (C1) and phenolics (C2), two minor but essential constituents of honey, as a ratiometric indicator of infection level in related hives. The C1/C2 ratio decreased linearly with the increase of infection in both N. ceranae and V. destructor cases, the R2 was 0.941 and 0.912, respectively. Additionally, DSC has shown that the magnitude of changes in sugar environments of the honey samples, reflected in sugar phase transitions, rises with increasing infection level in bee colonies. These results indicate that fluorescence combined with MCR-ALS could be used for rapid, non-destructive and cheap screening of honey to estimate the level of infection of honey bee colonies.

Production of Thai fish paste Ka-pi-plaa fermented using beardless barb, Cyclocheilichthys apogon was monitored. Physicochemical, microbiological and antioxidant properties were compared after each process, i.e., autolysis, salting, sun-drying and fermentation. Color parameters L* decreased while a* and b* increased during production (PKa-pi-plaa finished product presented an intense brown color as shown with the increase in browning intensity (A420). Contents of formal nitrogen, ammonia nitrogen and amino nitrogen showed continuous increase (PKa-pi-plaa possessed 2,2-diphenyl-l-picrylhydrazyl and 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) scavenging and metal chelating activities, and ferric reducing power. This study provides important information on the relationship among production steps, various properties and chemical reactions for fish fermentation.

The aim of the study was to observe the sustainability parameters of high voltage electrical discharge (HVED) as a novel technology for extraction of phenolic compounds from oregano. The life cycle assessment (LCA) of HVED was evaluated and compared with conventional extraction methods–infusion and maceration. The results showed that HVED extraction with nitrogen gave 2.19%–34.04% higher yield of phenolic compounds compared to infusion and 6.13%–90.95% higher yield compared to maceration, depending on the voltage and treatment time used for HVED. The environmental pillar of LCA, assessed by global warming potential, ranged from 1.130 to 4.635 kg CO2e for HVED samples treated with nitrogen and from 1.207 to 4.487 kg CO2e for samples treated with argon, which was mainly related to the duration of treatment. Other pillars of sustainability, namely society, economy, food safety and quality, were discussed. HVED was found to be the more sustainable technology (based on the results from LCA), with prospects for future scale-up for the food industry.

Bacterial adhesion is the first stage of biofilm formation. Adhesion and subsequent biofilm formation of foodborne pathogenic bacteria on food surface cause cross contamination, food spoilage and even diseases. Mature biofilm exhibits higher resistance to disinfectants or antimicrobials compared to initial biofilm. The initial adherent cells are very unstable, low resistant and can be easily eliminated from food surface. In recent years, plant extracts as green antimicrobials alternatives have drawn much attention of researchers in anti-adhesion. Furthermore, the combination of natural extracts with other agents (e.g. surfactant, nanoparticle, phage) at low concentration effectively restrain the adhesion of foodborne pathogenic bacteria. Understanding anti-adhesion mechanism is the key to increase the efficiency of natural antimicrobial agents and enhance their application in fresh produce industry. In this review, we summarized recent studies about the factors affecting bacterial adhesion, anti-adhesion mechanism and applications of natural antimicrobial agents to control adhesion and subsequent biofilm formation for enhancing food safety and food quality.

Plant nutraceuticals have currently been receiving international attention due to their potentially health-promoting effects when consumed as part of a varied diet, including antioxidant, anti-inflammatory, and anti-proliferative properties. These beneficial effects have been attributed to the presence of bioactive compounds naturally occurring in food or produced de novo through metabolic pathways. However, taken into account that nutraceuticals could be concentrated forms of the food or plants, it is probable to find undesirable substances utilized in crop protection, such as pesticides, and other contaminants (e.g. mycotoxins), which could be concentrated during the extraction process. Hence, this review will deepen into the bioactive compounds and health-promoting properties of plant nutraceuticals as well as the challenges related to safety issues because of the increase consumption of these products by population.

Carbohydrates are important nutrients in human nutrition due to their energy contribution. Digestibility and Glycemic Index (GI) determination, in vitro and in vivo, can be used to predict the carbohydrates bioaccessibility and its postprandial response. This kind of information can help the food industry, nutritionists, and physicians understand how the human body responds to this macronutrient, and it can be used as a tool to reformulating industrialized foods or manage diets. In this sense, this review aims to describe some methods used to predict carbohydrates bioaccessibility.

Increasing evidence shows that foodborne pathogens have become both safety and economic concerns during food production, processing, distribution, storage, and consumption and have been demonstrated to be responsible for numerous disease outbreaks and food recalls. It is critical to determine how the food matrix may alter bacterial behaviors, especially survival, growth, biofilm, virulence, and antibiotic resistance. The systems and compounds in food matrices inevitably regulate specific genes and pathways of bacteria via integrated global metabolic responses, which have been demonstrated in both phenotypic and transcriptomic studies. This review presents an overview of the transcriptomic responses of pathogens to food matrices. In addition, the role of small non-coding RNA in the regulation of pathogenic behavior was summarized. This work may assist in the investigation of the interaction of microorganisms with the growth matrix or their surroundings and in the development of targeted strategies to eliminate pathogens from the food supply chains.

This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemical properties and mineral compositions. The antioxidant and antibacterial capacities of extracts were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and the disc diffusion method respectively. The functional groups from active compounds were identified by Fourier Transforms Infrared Spectrophotometer (FTIR). Physicochemical characteristics of A. bilimbi dried extracts, including pH and total acids dissolved in water and ethanol solvents, showed negligible differences. The dried leaves powder of A. bilimbi was rich in carbohydrate, protein, and ash contents. It also exhibited essential minerals in which potassium was the highest content. Compared to water, ethanol extract showed more scavenging property against DPPH (82.82 mg GAE/ g DW) and gave a more inhibitory effect on the growth of Salmonella sp., Escherichia coli, and Staphylococcus aureus. The FTIR spectra showed phenolic compounds might be associated with the antioxidant and antibacterial activities of this extract. A. Bilimbi leaves are promising a source for the development of functional food to prevent diseases related to stress oxidative and bacterial infections.

Olfactory disorders in individuals are common. In general, 15% to 22% of the general population are estimated to have low olfactory function, and their prevalence rate has increased during the coronavirus disease 2019 (COVID-19) pandemic, raising global awareness as to how olfactory disorders can affect our quality of life. Notably, the most frequent issues reported by individuals with olfactory disorders are observed in food-related experiences. Because previous studies have advanced conflicting results in this regard, this review deals with current perspectives on the impacts of olfactory disorders on food perception, food enjoyment, food-evoked emotions, and dietary patterns. The strategies suggested in this review will provide a better understanding of how to improve eating-related quality of life among individuals with olfactory disorders.

Food odors play an important role in sensory and food perception as they affect the hedonic and motivational processes and determine food preference and consumption. Neuroimaging approaches have become increasingly important in understanding how the brain functions, providing a unique perspective in probing the perception and processing of food odors. This article presents an overview of the most recent research on brain processing of food odors, using the functional magnetic resonance imaging (fMRI), electroencephalography (EEG), or functional near-infrared spectroscopy (fNIRS). The implications and opportunities of neuroimaging in sensory and consumer sciences were discussed, while noting some important challenges and limitations. The review highlights the uniqueness of neuroimaging techniques in deepen our understanding of the food odor characteristics and the cognitive influences on food odor processing, that have potentials in research fields of sensory and consumer science.

Foodborne pathogenic gram-negative bacteria are major causes of diseases in human populations worldwide. Removing these infectious bacteria are mainly done using appropriate sterilization technologies. One target for sterilization is the outer membrane of gram-negative bacteria which are crucial for growth and survival. The outer membrane of gram-negative bacteria is composed of outer membrane protein (OMPs), Lipproteins (Lpp) and Lipopolysaccharides (LPS), which depend on specific transmembrane transport systems, such as β-Barrel Assembly Machinery (Bam), Localization of Lipoprotein (Lol) and lipopolysaccharide transport system (Lpt). In this outlook paper, we review, initially, standard sterilization technologies in the field of food safety. Then the novel sterilizing agents targeting outer membrane biogenesis in gram-negative bacteria will be summarized and highlighted. We hope this review can provide new insights for developing novel food sterilization technologies.

Highlights • Different fishes were collected and were subjected to form an in vitro biofilm. • Huge array (up to 107 cfu/ml or g) of pathogenic bacteria. • Few of the isolates were sensitive and few were resistant against the antibiotics but after bio-film formation all the species acquired resistance., Background The ability of many bacteria to adhere on the host surfaces and forming biofilms has major implications in a wide variety of industries including the food industry, where biofilms may create a persistent source of contamination. In the same environmental condition, the multiple bacterial species can closely interact with each other and may easily enhance their drug resistance capability, which finally increases the multi-drug resistant (MDR) attribute of the species. Objective The present study examined whether the mixed-species biofilm possesses any impact on the enhancement of the antibiotic resistance of the planktonic or single-cell bacterial isolates present in the fish samples. Methods In this regard, Cyprinus rubrofuscus (Koi), Heteropneustes fossilis (Shing) and Mystus vittatus (Tengra) fishes were collected and subjected to form an in vitro biofilm by shaking condition into the wise bath. The drug-resistant pattern was determined by the Kirby Bauer technique. Results All the samples exhibited a huge array (up to 107 cfu/ml or g) of bacteria such as E. coli, Klebsiella spp., Vibrio spp., Salmonella spp., Proteus spp. and Staphylococcus spp. The isolates from both the bulk samples and their corresponding biofilms were subjected to antibiogram assay using antibiotics such as Ampicillin (10 µg), Erythromycin (15 μg), Streptomycin (STP 10 μg), Oxacillin (10 µg), Nalidixic acid (30 µg). Before biofilm formation, few of the isolates were found to be sensitive and few were resistant against the antibiotics. But when the species were isolated from the biofilm the sensitive one acquired drug resistance and resistant strain unveiled more resistance towards the same antibiotics. The present study revealed extensive bacterial contamination in fish samples among those some were resistant against the supplied drugs. Conclusion After the formation of multi-species biofilm, the isolates became more resistant against the same drugs that is alarming for consumers and major obstacles to maintain sustainable health.

Thermal processing remains the major technology in food industry while it inevitably destructs sensory, nutrition and functional ingredients of food. In recent years, there has been a growing interest in non-thermal process. Spores are the dormant state of vegetative cells and have unique multilayers structure. A lot of research focused on the inactivation of spores due to its extremely resistance. This review focused on the inactivation effects and mechanisms of spores by non-thermal processing. High-pressure processing inactivated spores by two step pathways. First moderate high pressure induced the germination of spores, and the resistance decreased rapidly. Then the germinated spores inactivated as followed. Some non-thermal techniques such as ultrasound and ultraviolet radiation had synergistic effects and were usually applied as hurdle technologies.

Evaluation provides effective feedback for development plans and programs. In this respect, it is of utmost importance to ensure that the outputs of agricultural extension and education projects are compatible with the ones expected. Therefore, the main purpose of this study was to evaluate agricultural extension model sites approach from actors’ perspectives and to analyze their gaps via the context, input, process, and product (CIPP) evaluation model. The study was quantitative, applied, survey-based, and causal-comparative in terms of nature, purpose, methodology, and type of research, respectively. The samples included 150 main and follower farmers from a total number of 40 model sites and 37 subject-matter experts selected using the random and purposive sampling methods, respectively. The data collection instrument was a researcher-made questionnaire, whose reliability was confirmed through computing Cronbach’s alpha coefficient (0.75 ≤ α ≤ 0.90) and its validity was established by a panel of experts. The data were further analyzed using the SPSS24 and comparative statistical tests. The comparison results demonstrated that the mean values of the experts’ views towards all items at different evaluation stages (i.e., context, input, process, product, output, and re-engineering) were higher compared with those of the farmers. Moreover, the farmers’ perspectives at the context and the input evaluation stages were not the same as those of the experts, and their satisfaction with the project had boosted as they had approached the output evaluation stage. The results of the gap analysis similarly indicated that the largest negative gap between the views of the experts and the farmers was associated with the input evaluation stage and the smallest gap was related to the site re-engineering. Accordingly, much more attention should be paid to building and maintaining the trust of farmers during the early stages of planning for and implementation of agricultural extension model sites.

In food authentication research, species identification was first developed by comparing the sequences of several mitochondrial genes isolated from food with NCBI or Barcode of Life Database (BOLD) data. These methods usually use Sanger methodology for sequencing although they have difficulty in identifying mixed species in processed foods. The first research proposing the use of next-generation sequencing (NGS) for identification of fish for food consumption appeared in 2012. Recently, several platforms used for NGS have shown their capacity to identify up to 15 different fish species or more in a single highly processed fish product.

This study was conducted to compare the correlations between free radical antioxidant activity and anti-wrinkling activity. Areca nut was extracted using various concentrations of ethanol (0, 40, 80, and 100%) and methanol (0, 40, 80, and 100%) at 100 °C for 90 min. The ethanolic and methanolic extracts of Areca nut were evaluated for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, including total antioxidant capacity (TAC), FRAP, DPPH, ABTS, and superoxide anion radical scavenging activity (SRSA), and anti-wrinkling activity (collagenase inhibition and elastase inhibition). In addition, the antioxidant activities were correlated with collagenase inhibition. The antioxidant activities of the extracts exhibited little correlation (R=0.008-0.0760) with TPC, TFC, and TAC; however, significant correlation (R=0.825-0.891) was shown with collagenase inhibition. The 40% and 80% EtOH extracts showed the highest levels of antioxidant activities, and also had the highest phenolic and flavonoid contents. The antioxidant activities of the 80% EtOH extracts was greater than that of other extracts. These results indicate that the collagenase inhibition effects of Areca nut extracts may be due to free radical antioxidant activities, and the optimal extraction condition was 80% EtOH.

Chinese rice wine (Huangjiu), a typical representative of traditional fermented foods in China, is distinguished for its unique flavor. Microorganisms play the most important role in the formation of the unique flavor of Huangjiu. The complex flavor components in Huangjiu are closely related to the metabolism of various microorganisms during the traditional brewing. Therefore, understanding the influence of microbiota on the formation of flavor components in Huangjiu is conducive to the production of Huangjiu with high-quality flavor. In recent years, many scholars have conducted a large number of studies on the microbial community and flavor metabolites during the traditional brewing process of Huangjiu, with the help of high-throughput sequencing (HTS) and mass spectrometry-based metabolomics. This review mainly summarized the current study progress of the microbial diversity of fermentation starters (Qu) and brewing process of Huangjiu, and explored the potential relationship between the microbial community and the characteristic flavor formation of Huangjiu. Through the comparative analysis of literatures, we found that Huangjiu has strong regional characteristics due to the differences in raw materials, Qu and traditional brewing techniques. Dynamics of microbial composition during the traditional brewing of Huangjiu in different regions of China are quite different, making Huangjiu in each region have their own flavor characteristics. Therefore, revealing the relationship between brewing microorganisms and flavor characteristics of Huangjiu is helpful to the directional regulation of flavor quality. According to the current research status, it is proposed that in the future, emerging technologies such as multi-omics, artificial intelligence, and machine learning should be applied to further improve the accuracy of the analysis of microbial flora and flavor components in Huangjiu, so as to accurately reveal the relationship between the microbial community and the formation of characteristic flavor of Huangjiu. Afterwards, high-throughput screening of excellent functional strains from the traditional brewing system should be applied to the industrial production of Huangjiu, so as to improve the overall flavor quality and commercial value.