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One of the most significant vegetable crops grown globally is the tomato. Tomato pomace, a waste product that makes up around 4% (w/w) of the total tomato processed into tomato products, is wasted during the industrial processing of tomatoes into juice. Tomato pomace is a rich source of bioactive compounds that could be further used in the meat industry. Since there is a growing interest in replacing synthetic antioxidants with natural ones, tomato pomace has the potential for further use. In this paper, we focused on the possibility of adding tomato pomace to raw cooked meat products. We added 3 and 5 mL.kg-1 of extract to these products. The total antioxidant capacity of the extract was 12.07% and the total polyphenols content was at the level of 16.68 mg GAE.g-1. The addition of the extract had no significant effect on the pH of the meat products. The amount of MDA produced in the experimental groups was comparable to the group with the addition of ascorbic acid. [ABSTRACT FROM AUTHOR]

This study investigates the effects of thyme and rosemary dried herbs, as well as thyme and rosemary essential oils (1%, w/v), on the microbiological quality of vacuum-packed rainbow trout meat stored under refrigerated conditions (4 ± 1 °C) for 7 days. The microbiological quality of meat was monitored based on total viable counts, coliform bacteria, and lactic acid bacteria counts over a designated storage period (on the 0th, 1st, 3rd, 5th and 7th day of storage). As expected, the highest total viable counts were observed on the 7th day of storage in the untreated aerobically packed control group reaching 5.723 ± 0.021 CFU.g-1. The tested treatments showed potential in reducing the growth of bacteria in rainbow trout meat samples. Across all bacterial groups under investigation, rosemary essential oil appears to have the most advantageous effect in inhibiting bacterial growth compared to other tested treatments. Cultivated isolates were identified by MALDI-TOF mass spectrometry and assigned to 33 species belonging to 14 families. The most prevalent family was Enterobacteriaceae (18.99%), and the most abundant species found in samples was Hafnia alvei (8.86%). Our findings suggest the potential of using thyme and rosemary in both essential oil and dried forms as natural preservatives to enhance the microbiological quality and longevity of refrigerated rainbow trout meat. [ABSTRACT FROM AUTHOR]

This review focuses on food fraud and shows a picture of the most critical notifications reported by the Knowledge Centre for Food Fraud and Quality worldwide during the year 2023. Knowledge4Policy (K4P) is the EU Commission's platform for evidence-based policymaking. This study aims to provide an overview of the cases of food fraud focused on specific food groups - (fish and seafood, oils and fats, fruit and vegetables, honey and sugar, meat and meat products, wine, alcohol, milk and dairy products, spices and herbs, grain-based food -- cereals - bakery products, eggs, snacks, coffee, tea, cocoa, non-alcoholic beverages, dietic foods supplements, fortified food). The data on food fraud was divided based on world continents (Asia, Africa, South America, North- Central America, Australia, and Europe). The next part of our overview shows the count of food fraud incidents separately each month for 2023. Overall, 419 cases were registered worldwide in 66 countries in 2023. Most cases were registered in Europe, South America, Africa, North-Central America, and Australia. Based on our findings, we can conclude that the highest number of cases were registered in Pakistan, followed by Italy, Brazil, Nigeria, the Dominican Republic, and Australia. The most abundant was alcohol-beverages adulteration (18.13 % of the total number of cases reported in 2023 worldwide), followed by meat and meat products (15.03 %), fish and seafood (13.60 %), and grain-based food, cereals, and bakery products (11.69 %). Analysis of notification data showed that the most used type of fraud was grey market trading, mislabeling, document forgery, dilution/mixing, substitution, and unapproved enhancement. Food fraud databases serve as valuable tools for the food industry and regulatory bodies, aiding in mitigating food fraud risks. [ABSTRACT FROM AUTHOR]

In the meat industry, there is a growing interest in the use of innovative processing methods, reformulated products, and the replacement of synthetic ingredients with natural bioactive compounds. Replacing synthetic antioxidants with natural antioxidants is a challenging process, but it can bring positive results. Our current research focuses on sensory and textural properties of raw-cooked meat product (frankfurters), which we observed on the 1st, 7th, 14th and 21st days of storage. We incorporated extract from tomato pomace into frankfurters as natural antioxidants. We used two concentrations of extract (3 mL.kg-1 and 5 mL.kg-1), the control with the addition of ascorbic acid and negative control. Sensory quality of meat product is one of the most important indicators that can influence the consumer. In the taste parameter, the best rated groups were Con-C and TCP-2. Furthermore, the addition of tomato pomace extract does not cause a significant change in the consistency of the meat products. After textural analysis, no statistically significant differences were observed between individual samples in any of the evaluated parameters. [ABSTRACT FROM AUTHOR]

Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group with ascorbic acid, and groups with 3 and 5 mL·kg–1 of chokeberry extract. During storage, we monitored changes in pH, colour, texture and oxidative stability of pork sausages and sensory evaluation. We did not observe any negative effects of the extract on the quality of pork sausages during storage. Regarding oxidative stability, the lowest increase in malondialdehyde (MDA) was observed in the group with 5 mL·kg–1 of chokeberry extract, which was comparable to the group with ascorbic acid. [ABSTRACT FROM AUTHOR]

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg−1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered "low-fat" (1C 4.240 g·kg−1 and 2C 5.4 g·kg−1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry. [ABSTRACT FROM AUTHOR]

The current research focuses on sensory and textural properties and color changes of soft meat products (frankfurters), which we observed on days 1 and 21 of storage. We incorporated chokeberry extract into frankfurters as natural antioxidants. We used two concentrations of extracts (3 mL kg-1 and 5 mL kg-1), the control with the addition of vitamin C and negative control. A colorimeter and instrumental texture analyser were used to create the texture and color profiles. At the beginning of storage, the group with added vitamin C had the lightest L* parameter, and there were no statistically significant differences between the a* and b* parameters. After 21 days, the values of all color parameters decreased. When determining textural properties, no negative effect was observed after the addition of extracts. According to sensory evaluations, the groups supplemented with natural antioxidants, and the control supplemented with vitamin C improved consumer acceptability and preference. [ABSTRACT FROM AUTHOR]

Consumption of coffee is still high, and consumers demand high-quality coffee. Quality of coffee is a complex term. Moisture content (mc), water activity (aw), textural features, and the color of green coffee are one of the many attributes of the quality. In the research, we focused on these parameters and analyzed 21 samples of green Coffea arabica from different locations in Central America. Our results proved that moisture content did not exceed 14% in any samples. However, some samples had slightly lower values of moisture content. Water activity ranged from 0.391 to 0.582. Pearson's correlation was fairly positive at 0.70 between mc and aw. Regarding textural analysis, we focused on hardness and fracturability. In this case, we observed a low negative correlation between water activity and fracturability. This might suggest that the higher the aw (to a certain point), the lower the fracturability. The color parameter shows no significant difference, which might be caused due to the same post-harvest processing (wet processing), which is crucial for obtaining relatively same color quality despite different harvesting locations. Since coffee is a hygroscopic matrix, the results might have great use regarding storage and minimalizing textural changes and color concerning further roasting and grinding. [ABSTRACT FROM AUTHOR]

Authentication of coffee is highly required. This study aimed to understand the relative abundance of volatiles of green coffee harvested during two years. Using volatiles (GC-MS) and Linear Discriminant Analysis, we focused on the geographical origin identification. We analyzed samples of green Coffea arabica from Africa, Central America, and South America, harvested in 2018 and the same samples harvested in 2019. A total of 215 different volatiles were detected. Based on their chemical structure and the functional chemical group, they were divided into categories: furan derivates, aldehydes, ketones, alcohols, organic acids, hydrocarbons (alkanes, alkenes, alkynes, aromatic hydrocarbons), terpenoids, heterocyclic compounds, nitriles, amines. Green Arabica contained mostly organic acids and esters, aldehydes, hydrocarbons, and alcohols. We observed significant differences in aromatic hydrocarbons and furan derivates by comparing the volatiles profiles of African coffee beans collected in 2018 and 2019. The profile of Central American samples (both years) was homogenous; thus, no significant differences were observed. The aroma profile of South American coffees had significant differences in aromatic hydrocarbons and alkanes (p-value < 0.05). Rao’s approximation and Bartlett’s test proved a significant difference between 3 continents by applying LDA. More than 94% of the variability between Africa, Central, and South America coffees harvested in 2018 was explained by organic acids and esters, alkenes, aldehydes, and ketones. By adding samples from 2019, LDA calculations reduced input parameters to aldehydes and ketones, organic acids and esters, alkenes, terpenoids, and aldehydes. These appear to be useful for geographical authentication regardless of the year of harvesting. [ABSTRACT FROM AUTHOR]

The meat industry in recent years leaning towards the replacement of synthetic antioxidants, such as BHT, for natural, mostly plant-based alternatives. For such purpose, polyphenol-rich plant species are selected and researched. Amelanchier (Amelanchier alnifolia) fruit seems to be an interesting option for adding to meat products to increase oxidative stability. In our study, we incorporate 3 and 5 ml of Amelanchier extract into pork sausage and observed changes in pH, color, sensory, and oxidative stability for 21 days period of vacuum storage. During storage period we measured pH values, color (expressed as cieLab coordinates), malondialdehyde concentration. Also, sensory evaluation was conducted. We compared those experimental meat products with sausages without any antioxidant and commercially used synthetic vitamin C. In our study we did not observe negative effects of Amelanchier extract addition compared to control groups in terms of pH, color and sensory properties. Regarding oxidative stability, Amelanchier extract was able to retard oxidation processes at comparable rate as vitamin C. Amelanchier therefore shows promising possibilities for food industry. However, further study of this natural resource is still needed. [ABSTRACT FROM AUTHOR]

Microsatellite markers are reliable and cheap method for studying diversity among animal breeds. They are widely used for separation of related animal breeds on genetic level. When used in food industry, they have great potential to be used for authentication of animal food products. We are aiming to explore the variability of alleles in selected markers in modeled F1 generation of Slovak breeds of chicken. We want to compare, if previously proposed traceability model is relevant for next generation of chickens or it is limited to one, parental, generation. Our analysis was based on 7 selected microsatellite markers. We modeled genotypes of 42 F1 generation individuals of Oravka tawny and 42 of Oravka white, derived from 1 rooster and 7 chickens from each breed. In our study, we used PCoA analysis and neighbor joining (NJ) analysis. With usage of both analyzes, we proved, that both generations are unique and genetic distance between individuals of different color breed are wide enough. We proved, that we only need to genotype the parental generation of both Oravka chicken tawny and white breeds. After creating F1 generation, we are reliably able to separate those populations. There is no need to genotype whole F1 generation. This provide huge financial benefits. Furthermore, we are able to trace and authenticate whole F1 production generation. [ABSTRACT FROM AUTHOR]