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In the context of great changes in the food industry, the aim of this research is to investigate if and how the implementation of 4.0 enabling technologies can enhance the economic, environmental and social sustainability of the food sector. A systematic literature review, using a combination of 12 keywords, was carried out on Scopus database with defined inclusion and exclusion criteria in order to answer four selected research questions. Overall, 50 relevant papers were retrieved and analysed by Mendeley and Excel with descriptive statistics. VOSviewer was used for co-occurrence and co-authorship analysis. Results illustrate that the interest in the topic has grown, in particular in Italy, and resume the benefits achievable by the implementation of 4.0 technologies in food industries. Social impacts are new job positions, ergonomic design of workplaces, changes in educational institutions, improved nutrition and better animal welfare. Positive aspects are related even to economic growth, improving food chain performances and decreasing companies' costs. Finally, it allows energy, water, CO2 emissions and food savings. Overall, the work provides a helpful overview to food manufacturers and producers, recommending the introduction of I4.0 technologies to positively influence the sustainable development of the sector and remain competitive in the market. [ABSTRACT FROM AUTHOR]

When grapes are exposed to wildfire smoke, certain smoke-related volatile phenols (VPs) can be absorbed into the fruit, where they can be then converted into volatile-phenol (VP) glycosides through glycosylation. These volatile-phenol glycosides can be particularly problematic from a winemaking standpoint as they can be hydrolyzed, releasing volatile phenols, which can contribute to smoke-related off-flavors. Current methods for quantitating these volatile-phenol glycosides present several challenges, including the requirement of expensive capital equipment, limited accuracy due to the molecular complexity of the glycosides, and the utilization of harsh reagents. To address these challenges, we proposed an enzymatic hydrolysis method enabled by a tailored enzyme cocktail of novel glycosidases discovered through genome mining, and the generated VPs from VP glycosides can be quantitated by gas chromatography-mass spectrometry (GC-MS). The enzyme cocktails displayed high activities and a broad substrate scope when using commercially available VP glycosides as the substrates for testing. When evaluated in an industrially relevant matrix of Cabernet Sauvignon wine and grapes, this enzymatic cocktail consistently achieved a comparable efficacy of acid hydrolysis. The proposed method offers a simple, safe, and affordable option for smoke taint analysis.

Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grain-based beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

A large amount of NaCl is usually used to provide a unique flavor and extend the shelf life of meat products. However, excessive sodium intake may cause diseases such as cardiovascular diseases. Spent hen meat hydrolysate (SHH) as an efficient NaCl substitute was developed with inefficient research related to SHH application in food systems. Therefore, the effects of NaCl replacement with SHH, KCl, and Ca‐ascorbate on the quality of low‐sodium Cantonese sausage were investigated. Four groups of salt formulation, I (100% NaCl), II (NaCl/KCl/Ca‐ascorbate = 60%/30%/10%), III (NaCl/KCl/Ca‐ascorbate/SHH = 50%/30%/10%/10%), and IV (NaCl/KCl/Ca‐ascorbate/SHH = 30%/30%/10%/30%), were used to produce Cantonese sausages. The moisture and nitrite content decreased, the microbiological growth was inhibited, and the protein content increased after adding SHH for Cantonese sausages with NaCl substitution degrees of 50% and 70%. The saltiness, overall flavor, color, and texture of low‐sodium Cantonese sausages with SHH were maintained or improved compared to the Cantonese sausage without sodium replacement. The proportion of peptides with molecular weight <1 kDa in Cantonese sausages increased after adding SHH, which may improve the overall flavor by interacting with peptides or other compounds. SHH combined with KCl and Ca‐ascorbate is an efficient NaCl substitute, which can maintain and even improve Cantonese sausage quality and reduce sodium content up to 70%. These findings offer a promising reference for SHH application in the food industry and promote the development of salt taste–enhancing hydrolysate in food science. [ABSTRACT FROM AUTHOR]

Background: Ontologies are fundamental components of informatics infrastructure in domains such as biomedical, environmental, and food sciences, representing consensus knowledge in an accurate and computable form. However, their construction and maintenance demand substantial resources and necessitate substantial collaboration between domain experts, curators, and ontology experts. We present Dynamic Retrieval Augmented Generation of Ontologies using AI (DRAGON-AI), an ontology generation method employing Large Language Models (LLMs) and Retrieval Augmented Generation (RAG). DRAGON-AI can generate textual and logical ontology components, drawing from existing knowledge in multiple ontologies and unstructured text sources. Results: We assessed performance of DRAGON-AI on de novo term construction across ten diverse ontologies, making use of extensive manual evaluation of results. Our method has high precision for relationship generation, but has slightly lower precision than from logic-based reasoning. Our method is also able to generate definitions deemed acceptable by expert evaluators, but these scored worse than human-authored definitions. Notably, evaluators with the highest level of confidence in a domain were better able to discern flaws in AI-generated definitions. We also demonstrated the ability of DRAGON-AI to incorporate natural language instructions in the form of GitHub issues. Conclusions: These findings suggest DRAGON-AI's potential to substantially aid the manual ontology construction process. However, our results also underscore the importance of having expert curators and ontology editors drive the ontology generation process. [ABSTRACT FROM AUTHOR]

Lipid analysis is an integral part of food authentication and quality control which provides consumers with the necessary information to make an informed decision about their lipid intake. Recent advancement in lipid analysis and lipidome scope represents great opportunities for food science. In this review we provide a comprehensive overview of available tools for extraction, analysis and interpretation of data related to dietary fats analyses. Different analytical platforms are discussed including GC, MS, NMR, IR and UV with emphasis on their merits and limitations alongside complementary tools such as chemometric models and lipid-targeted online databases. Applications presented here include quality control, authentication of organic and delicacy food, tracing dietary fat source and investigating the effect of heat/storage on lipids. A multitude of analytical methods with different sensitivity, affordability, reproducibility and ease of operation are now available to comprehensively analyze dietary fats. Application of these methods range from studies which favor the use of large data generating platforms such as MS-based methods, to routine quality control which demands easy to use affordable equipment as TLC and IR. Hence, this review provides a navigation tool for food scientists to help develop an optimal protocol for their future lipid analysis quest. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Flavour, texture, and extended shelf life are key quality traits for blueberries. Studies have used trained panelists and texture analysers to evaluate frozen blueberries. However, more studies are needed to investigate consumer perception and acceptance of frozen blueberries' texture. This study used word association, hedonic scales, and rate‐all‐that‐apply to evaluate how consumers perceive the texture of frozen blueberries.Consumers were interested in the firmness of frozen blueberries, as well as crunchiness, softness, juiciness, and smoothness. They also identified the textural descriptors mushy, tough, chewy, squishy, and mealy. The participants separated the wild blueberries from the cultivated blueberries when evaluating their liking. Textural attributes were correlated with the consumers' overall liking (juicy, firm, crunchy, smooth positively and mushy, tough, squishy negatively).This study identified which textural attributes influence consumers' liking of frozen blueberries. Consumers preferred frozen blueberries that were firm, juicy and crunchy. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Currently, food access has worsened during the COVID‐19 pandemic. For this reason, various alternatives are required to improve the population's diet. Among the many alternatives is the use of 3D printing technology to reproduce food that can reach the most vulnerable population. This remarkable study shows future generations the importance of seeking innovative food that guarantees a nutritious and accessible diet. The study focuses on the Panamanian population to determine which variables influence the decision to consume innovative foods. The innovative product to be tested is based on insects, arachnids, and arthropods, which may be difficult for the population to consume, but thanks to 3D printing technologies, it is possible to generate foods based on these raw materials that look like traditional foods. Likewise, processing these foods generates less water consumption, giving them an ecological attribute. The present study seeks to know the variables that determine the purchase intention of consumers in Panama regarding the food supply based on insects, arachnids, and arthropods that are transformed into traditional food formats using 3D printers. This information can help companies prepare food offers to consumers in Panama. [ABSTRACT FROM AUTHOR]

Pectin, an acidic polysaccharide, is naturally present primarily in the cell walls and inner layers of higher plants. Pectin is extensively used in food, pharmaceutical, cosmetic, and other industries owing to its exceptional attributes encompassing superior gelation, emulsification, antioxidant activity, stability, biocompatibility, and nontoxicity. Due to the increasing demand for pectin, there is a short supply in the domestic pectin market. Currently, the domestic production of pectin is heavily reliant on imports, thus emphasizing the urgent need to enhance its local manufacturing capabilities. Due to the diverse sources of pectin and variations in extraction and purification methods, its content, physicochemical properties, and biological activity are influenced, consequently impacting the market application of pectin. Therefore, this paper comprehensively reviews the extraction and purification process of pectin, in vivo metabolism, and biological activities (including antitumor, immunomodulatory, anti‐inflammatory, antioxidant, hypoglycemic and hypolipidemic effects, antimicrobial properties, accelerated wound healing potential, promotion of gastrointestinal peristalsis, and alleviation of constipation as well as cholesterol‐lowering effect). Furthermore, it explores the diverse applications of pectin in food science, biomedicine, and other interdisciplinary fields. This review serves as a valuable resource for enhancing the efficiency of pectin content improvement and exploring the potential value and application of pectin in a more scholarly and scientifically rigorous manner. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.Tempranillo wines were treated with SEGs at two doses (12 and 24 g L−1) after malolactic fermentation at two fixed micro‐oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L−1·month−1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L−1·month−1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L−1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG‐MOX treatments.The SEG‐MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG‐MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food texture is one of the most important factors for assessing the quality and acceptability of food. However, the study of food texture has been delayed compared with other factors, such as flavor and taste, due to the difficulty of quantitative analysis related to real physiological senses. Furthermore, the numerical and systematic evaluation of the texture property of dispersion systems, in which solid particles are dispersed in a liquid medium, is very difficult, despite most foods being in a solid–liquid dispersion state during mastication in the human mouth. In this study, the texture property of a solid–liquid dispersion system with spherical and cubic gel particles of agar and konjac was examined to evaluate the physical behavior of food during mastication using the back extrusion method. The yield stress of the system strongly depended on the size and shape of the particles, the mixing ratio of particles of different sizes and shapes, and the concentration of components in the particles. The proposed index, reflecting the size, shape, and number of particles and the yield stress of a single particle, expressed well the measured yield stress of the entire dispersion system. However, the adhesiveness and recoverability showed relatively little dependence on particle size. The findings obtained in this study will contribute to elucidating the texture property of various foods and to the development of new and novel food products and cuisines, thereby benefiting food science and industry. [ABSTRACT FROM AUTHOR]

Most Americans exceed the recommended limit for sodium in their diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts, however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This review article provides an overview of the strategies that have been used by the US food industry to reduce and replace sodium in consumer packaged goods, as well as future sodium reduction strategies and approaches for replacing sodium with potassium salts. Challenges in consumer acceptance regarding the reduction of sodium in foods are also discussed. Because of the widespread consumption of numerous sodium‐containing consumer packaged goods, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans. Practical Application: New information is provided herein as it discusses the most current and collective perspectives of major food industry successes and challenges, as well as government strategies to decrease sodium intake. The information provided also addresses future strategies for reducing sodium content in foods, increasing potassium intake, and consumer acceptance of lower sodium foods. [ABSTRACT FROM AUTHOR]

Summary: Pine nuts (Araucaria angustifolia) are naturally distributed in South America and are increasingly being used as a food ingredient. This article aims to evaluate studies that have demonstrated the potential of pine nuts, their applicability in food products and biofilms using this raw material. Detailed search strategies were implemented in each of the selected databases. The results revealed that pine nuts are widely used as food ingredients due to their nutritional value and mild flavour, which allows for the development of different innovative product formulations. The analysis of the studies showed that pine nut seeds can be used as flour, pulp, shell, starch and extract and from these generate other new products. Pine nuts‐based products contain significant amounts of fibre, starch, antioxidants, phenolic compounds and proteins. As for the sensory aspects, the assessors showed good acceptance of the attributes. Incorporation into biofilms could also favour the future of sustainable and antioxidant packaging. Access to new options could increase vegetable productivity and boost new products, favouring the economy, adding nutritional value and expanding sustainability possibilities. [ABSTRACT FROM AUTHOR]

Summary: The size and morphology of particles impact the quality and functionality of food in derived particulate systems. This review presents an extensive bibliometric analysis targeting food science and technology. Through keyword compilation and bibliographic coupling analysis, the research topics identified are as follows: stability and functionality of food systems, ultrasound‐assisted processes, food oral processing and digestion, starch properties and modifications, and spray drying and microencapsulation. This comprehensive overview details the primary methods employed in particulate systems and highlights the influence of particles in the design of food systems. [ABSTRACT FROM AUTHOR]

Summary: This study aims to explore the opportunities offered by non‐thermal food processing technologies, including high‐pressure processing, pulsed electric fields, ultraviolet light, ultrasound, and microwave that could be viable for the agriculture commodities produced in the ASEAN region. The applications of these technologies across various food product categories (from dairy to fruits and vegetables, meat and seafood, beverages, condiments, fermented foods, edible oil, and ready‐to‐eat meals) focusing on microbial inactivation and mass transfer process enhancement, are systematically discussed to highlight their potential to foster the production of safe, nutritious, and fresh‐like quality food products from the region. The adoption of non‐thermal technologies can face several challenges that hinder the integration of these technologies in ASEAN, including high start‐up costs, limited access to stable electricity and clean water, and inconsistencies in food regulations across countries. Information gaps related to the adoption of non‐thermal technologies within the diverse food‐related scenarios in ASEAN were identified and recommendations were given to improve the state of knowledge in the region. Overall, this work offers critical insights for policymakers, industry stakeholders, and researchers to consider inclusion of non‐thermal technologies in food production as strategic approaches and tailored solutions to enhance the competitiveness of regional food products globally. [ABSTRACT FROM AUTHOR]

Biopolymers are prevalent in both natural and processed foods, serving as thickeners, emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the mechanisms behind their influence on the nutrient absorption and bioavailability in processed foods are not yet fully understood. The aim of this review is to elucidate the complex interplay between biopolymers and their behavior in vivo, and to provide insights into the possible physiological consequences of their consumption. The colloidization process of biopolymer in various phases of digestion was analyzed and its impact on nutrition absorption and gastrointestinal tract was summarized. Furthermore, the review discusses the methodologies used to assess colloidization and emphasizes the need for more realistic models to overcome challenges in practical applications. By controlling macronutrient bioavailability using biopolymers, it is possible to enhance health benefits, such as improving gut health, aiding in weight management, and regulating blood sugar levels. The physiological effect of extracted biopolymers utilized in modern food structuring technology cannot be predicted solely based on their inherent functionality. It is essential to account for factors such as their initial consuming state and interactions with other food components to better understand the potential health benefits of biopolymers. HIGHLIGHTS: Food biopolymers (FBP) impact nutrient distribution differently in various digestion phases. FBP application can help tailor nutritional values for personalized dietary plans. FBP colloidization under complex interactions results challenges in practical applications. Accurate assessment of FBP colloidization requires combination of methodologies. Dietary FBP additives benefits and safety warrant investigation in real food matrix. [ABSTRACT FROM AUTHOR]

Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation and collapse of bubbles, which improves the efficiency of various food processing. This review details the cavitation mechanism of ultrasonic cavitation (UC) and hydrodynamic cavitation (HC), factors affecting cavitation, the application of cavitation technology in food processing, and the application of cavitation technology in the extraction of various natural ingredients. The safety and nutrition of food processed by cavitation technology and future research directions are also discussed. The mechanism of UC refers to longitudinal displacement of the particles of the medium induced by ultrasonic waves causing a series of alternating compression and rarefaction of particles, whereas HC occurs when liquid enters a narrow section and undergoes large pressure differentials, both of which can trigger the generation, growth, and collapse of microbubbles. Cavitation could be applied in microbial inactivation, and drying and freezing processing. In addition, cavitation bubbles can have mechanical and thermal effects on plant cells. In general, cavitation technology is a new sustainable, green, and innovative technology with broad application prospects and capabilities. [ABSTRACT FROM AUTHOR]

In different food technology unit operations, toxicity can be increased due to unwanted side reactions and is typically associated with the increased thermal energy that facilitates the latter. Authorities in food technology have not provided clear guidelines on using ultrasound (US), but they also have not prohibited its use in food processing. In this study, the source materials and ultrasound-assisted reactions reported in the literature were reviewed to investigate potential side reactions in ultrasound-assisted extraction (UAE). Industrial or pilot-scale processes published in the open literature and in industry patents were also examined. UAE is a highly effective extraction method that significantly increases extraction yields. According to the literature, there is no direct evidence of the formation of toxic compounds from natural food ingredients caused by UAE. However, experimental studies are urgently needed to assess the potential accumulation of toxic substances, especially in the case of certain plants. [ABSTRACT FROM AUTHOR]

The paper presents the 'progressive review' for high pressure preservation/processing (HPP) (cold pasteurization) of foods and the next-generation high-pressure and high temperature (HPHT, HPT) food sterilization technologies. It recalls the basics of HPP and HPT, showing their key features and advantages. It does not repeat detailed results regarding HPP and HPT implementations for specific foods, available in numerous excellent review papers. This report focuses on HPP and HPT-related issues that remain challenging and can hinder further progress. For HPP implementations, the reliable modeling of microorganisms' number decay after different times of high pressure treatment or product storage is essential. This report indicates significant problems with model equations standard nonlinear fitting paradigm and introduces the distortion-sensitive routine enabling the ultimate validation. An innovative concept based on the barocaloric effect is proposed for the new generation of HPT technology. The required high temperature appears only for a strictly defined short time period controlled by the maximal pressure value. Results of the feasibility test using neopentyl glycol as the barocaloric medium are presented. Attention is also paid to feedback interactions between socioeconomic and technological issues in the ongoing Industrial Revolution epoch. It indicates economic constraints for HPP and HPT developments and emerging business possibilities. The discussion recalls the inherent feedback interactions between technological and socioeconomic innovations as the driving force for the Industrial Revolution epoch. [ABSTRACT FROM AUTHOR]

The dietary guidelines of Slovenia, '12 Steps to Healthy Eating', were first published in 2000 and revised in 2011. The 'Food Guide Pyramid' was initially published in 2000 and subsequently revised in 2015. 'The Healthy Plate' was first introduced in 2007. In February 2023, the Slovenian Strategic Council for Nutrition proposed new Food-Based Dietary Guidelines (FBDGs) that integrate both health and environmental considerations. In September 2023, the creation of new FBDGs was included in the Action Plan for implementing the Resolution on the National Program on Nutrition and Physical Activity for Health 2015–2025. In October 2023, the Ministry of Health of Slovenia appointed the core working group of 10 multidisciplinary experts from fields such as nutrition, food science medicine, public health, environment, pharmacy, and agriculture led by Prof. Dr. Nataša Fidler Mis, who drafted the guidelines. In February 2024, the World Health Organization Regional Office for Europe organized a virtual international workshop to assist Slovenia in developing food-based dietary guidelines. In May 2024, an international expert meeting was organized by the Ministry of Health of Slovenia, the Ministry of the Environment, Climate, and Energy, and the National Institute of Public Health of Slovenia to present the first scientific draft of the SLO FBDG for external international peer review. The meeting included lectures from world-leading experts to present healthy diets from sustainable food systems, integrate climate and sustainability aspects into the new SLO FBDG, discuss the findings with the Slovenian core working group, extended working group of the SLO FBDG, and invited experts. The final version of SLO FBDG is expected to be released by the end of 2024. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effectiveness of communication of a podcast was assessed regarding the variables knowledge retention and interest. Two podcast episodes were produced about Portuguese research in sustainable food, and two news pieces with similar information and reading times were written to be used as a control for this experiment. Initially, 115 students from two universities in Lisbon filled in an online pre-test questionnaire. One week later, 102 students from those 115 students initially assessed listened to one podcast or read one news piece and completed an online post-test questionnaire. Statistical analysis showed a significant increase in the knowledge retention in both media and no significant differences in what concerns interest on food sustainability or science. Moreover, it was found that there were no significant differences between the two tested media in both the knowledge retention and interest. Nevertheless, the recent popularity of podcasts may justify its production as a new and flexible way to communicate science. [ABSTRACT FROM AUTHOR]

This review comprehensively explores the multifunctional applications of pectins derived from food waste and by-products, emphasizing their role as versatile biomaterials in the medical-related sectors. Pectins, known for their polyelectrolytic nature and ability to form hydrogels, influence the chemical composition, sensory properties, and overall acceptability of food and pharmaceutical products. The study presents an in-depth analysis of molecular parameters and structural features of pectins, such as the degree of esterification (DE), monosaccharide composition, galacturonic acid (GalA) content, and relative amounts of homogalacturonan (HG) and rhamnogalacturonan I (RG-I), which are critical for their technofunctional properties and biological activity. Emphasis is placed on pectins obtained from various waste sources, including fruits, vegetables, herbs, and nuts. The review also highlights the importance of structure–function relationships, especially with respect to the interfacial properties and rheological behavior of pectin solutions and gels. Biological applications, including antioxidant, immunomodulatory, anticancer, and antimicrobial activities, are also discussed, positioning pectins as promising biomaterials for various functional and therapeutic applications. Recalled pectins can also support the growth of probiotic bacteria, thus increasing the health benefits of the final product. This detailed review highlights the potential of using pectins from food waste to develop advanced and sustainable biopolymer-based products. [ABSTRACT FROM AUTHOR]

Marine-derived nutrients and bioactive compounds may offer a myriad of biological benefits, such as anticancer and anti-inflammatory properties, and technological potential, enhancing food quality as additives. Their role in the sustainable development of food technology is fundamental, especially in advancing the knowledge of functional foods and related technologies. Algae are considered one of the major sources of marine-derived ingredients and the subject of several recent studies. Despite their potential, the translation of marine ingredients' potential into a marine-based competitiveness of the food industry faces hurdles in the extraction process and operational systems scale-up that the industry needs to tackle. The complexity of marine matrices with diverse compounds and solubilities adds complexity to extraction processes and may lead to low yields or bioactivity loss. Contaminants, like heavy metals and pesticide residues in marine organisms, require rigorous purification processes for product safety. The use of biorefinery systems in marine-based ingredients' production, particularly cascade processes, offers zero-waste solutions, contributing to the blue economy and aligning with UN sustainability goals. Sustainability assessment tools are critical for evaluating marine-based food production's environmental, social, and economic impacts. A continued exploration and collaboration are essential for the future, fostering innovation and sustainability to create a resilient, equitable, and eco-friendly food system. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Achieving enzymatic food processing at high substrate concentrations can significantly enhance production efficiency; however, related studies are notably insufficient. This study focused on the enzymatic synthesis of fructooligosaccharides (FOS) at high temperature and high substrate concentration. Results revealed that increased viscosity and limited substrate solubility in high-concentration systems could be alleviated by raising the reaction temperature, provided it aligned with the enzyme's thermostability. Further analysis of enzyme thermostability in real sucrose solutions demonstrates that the enzyme's thermostability was remarkedly improved at higher sucrose concentrations, evidenced by a 10.3 °C increase in melting temperature (Tm) in an 800 g/L sucrose solution. Building upon these findings, we developed a novel method for enzymatic FOS synthesis at elevated temperatures and high sucrose concentrations. Compared to existing commercial methods, the initial transglycosylation rate and volumetric productivity for FOS synthesis increased by 155.9% and 113.5%, respectively, at 65 °C in an 800 g/L sucrose solution. This study underscores the pivotal role of substrate concentration, incubation temperature, and the enzyme's actual status in advancing enzyme-catalyzed processes and demonstrates the potential of enzymatic applications in enhancing food processing technologies, providing innovative strategies for the food industry. [ABSTRACT FROM AUTHOR]

Normal and damaged microorganisms are related to food safety. The colony-forming unit (CFU) assay and viability of microorganisms have broad applications in food. Traditionally, the CFU assay has been the benchmark for assessing microbial viability across various fields. However, the normal and damaged microorganisms cannot be distinguished. Here, we introduce an improved technology for foods that uses a visible absorbance microplate reader platform for high-throughput quantitative analysis of microbial lag time, doubling time, and CFU. This platform utilizes a 96-well plate and a microplate reader to accurately determine the viable cell number from a five-microliter sample. It boasts the capability to measure a dynamic range spanning from five to seven orders of magnitude, significantly reducing the time required by over 20-fold in comparison to traditional spread plate methods. Additionally, it demonstrates a remarkable ability to detect a single cell within a well. A mild temperature treatment for cell viability detection was implemented and was able to reflect the real microbial quality. Consequently, the high-throughput method as an improved technology provides essential technical support for microbial detection. [ABSTRACT FROM AUTHOR]

The Preventive Controls for Human Food Rule regulation under the Food Safety Modernization Act sets new food safety standards. Both food safety educators and small and medium sized food processing businesses that manufacture certain value-added or processed foods lack knowledge regarding costs to prepare, implement, and manage ongoing food safety practices under the new standards. Current food safety training materials do not acknowledge costs or provide content addressing potential costs, and food safety educators do not have information needed to guide development of relevant materials that address costs. We combine economics and food science principles and use mixed methods to identify and estimate cost barriers for food processing businesses through an interdisciplinary research and extension project in the Northeast U.S. We first modify Preventive Controls extension programming to acknowledge costs and test how modified programming improves self-reported knowledge about costs. Materials that acknowledge that costs are associated with meeting standards significantly increases participants' self-reported perceived knowledge of costs by 1.3 points on a 1-to-5-point Likert scale. Compared with programming areas in which detailed content is provided, however, improvements in knowledge of costs lags behind overall knowledge gains (3.2 for costs versus 4.1 for food safety content). To fill this content gap, we next conduct semi-structured group interviews with a subset of participants (N = 10), develop a costs analysis framework, and measure actual costs associated with Preventive Controls. We find that initial costs average $20,000 per business to plan, implement, and manage standards, and almost $8,000 in every subsequent year to manage. We demonstrate that even modest interventions can reduce cost barriers for businesses seeking to meet compliance standards. We provide food safety educators with concrete cost information to support businesses to pursue Preventive Controls standards. Study results imply that low-cost methods could improve food safety in mid-scale supply chains. [ABSTRACT FROM AUTHOR]

Addressing the critical need for swift and precise nutritional profiling in healthcare and in food industry, this study pioneers the integration of vision‐language models (VLMs) with chemical analysis techniques. A cutting‐edge VLM is unveiled, utilizing the expansive UMDFood‐90k database, to significantly improve the speed and accuracy of nutrient estimation processes. Demonstrating a macro‐AUCROC of 0.921 for lipid quantification, the model exhibits less than 10% variance compared to traditional chemical analyses for over 82% of the analyzed food items. This innovative approach not only accelerates nutritional screening by 36.9% when tested amongst students but also sets a new benchmark in the precision of nutritional data compilation. This research marks a substantial leap forward in food science, employing a blend of advanced computational models and chemical validation to offer a rapid, high‐throughput solution for nutritional analysis. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Four red wine matrices representing different red wine styles with the same VOCs (volatile organic compounds), were obtained by enriching a bleed wine with increasing amounts of deodorized dry extract obtained from the pressed wine of the same vinification. The release of VOCs was determined by solid phase micro‐extraction‐gas chromatography–mass spectrometry (SPME‐GC–MS), in conditions mimicking those applied during sensory assessments.Results show that even though the perception of the overall odor intensity was not significantly influenced by the matrix, this latter modulated the odor profiles: at rising wine dry extract, fruity, floral odors decreased, while dehydrated fruit, woody‐toasty, vegetal‐earthy notes increased. These changes cannot be fully explained by the observed significant influence of the matrix on the release of VOCs or by their correlations with the considered matrix components (ethanol, residual sugars, phenolics, pH), but findings suggest that perceptual interactions are involved.This study could be useful in pressing and blending management for wine aroma quality also considering wine compositional trends under the current climate change context. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food safety, particularly concerning foods contaminated by toxic chemicals, has emerged as a pervasive societal concern. The prevalence of food contaminants has spurred both scientific communities and industries to develop highly sensitive and selective sensors for rapid and precise food authentication. Noble metal nanoparticles (NPs) have garnered significant attention in this regard due to their exceptional properties, including high sensitivity, selectivity, stability, target binding affinity, and versatility for modification to detect specific contaminants. Moreover, the readout of such sensors is relatively straightforward, as their resulting color change can be observed with the naked eye. This Review aims to delve into the current strategies involving various noble metal NPs as colorimetric nanosensors in food safety monitoring applications. It begins by elucidating their working principles, encompassing localized surface plasmon resonance (LSPR), enzyme-based approaches, and other methodologies. Subsequently, the material properties of commonly utilized noble metal NPs, including those of gold, silver, palladium, platinum, and copper, are meticulously examined, providing comprehensive overviews of the benefits and drawbacks associated with each material. Furthermore, this Review summarizes the latest use cases of noble metal NPs in diverse food safety monitoring applications, ranging from the detection of heavy metal contaminants to veterinary and pesticide drug residues and foodborne pathogens. Lastly, it addresses the remaining challenges in this field and proposes feasible solutions, offering insights into future research directions. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary This study aimed to use modified rice starch by heat‐moisture treatment with avocado oil (AO) in gluten‐free cakes. Four cake formulations were prepared with native or modified rice starch with AO or soybean oil (control). The cake's sensory, microbiological, technological, nutritional, and bioactive compound characteristics were analysed. All formulations were sensorily acceptable (acceptance index: 72.44% to 79.44%) and microbiologically safe. The cake formulated with modified starch and AO exhibited the best textural properties, softness, and colour, and demonstrated the lowest in vitro digestibility (81.52 ± 2.75%) and glycaemic index (88.04 ± 3.83). AO resulted in higher levels of phenolic compounds in the cake (112.91 ± 1.8 to 237.38 ± 4.1 mg EAG.100 g−1). The use of modified rice starch and AO showed greater potential in the application of gluten‐free cake than those with native starch, resulting in improved product characteristics and good technological and sensory properties. It has also become a promising alternative in gluten‐free food products. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSIONS Food loss and waste estimates are highly inconsistent as a result of methodological and systemic differences. Additionally, the absence of in‐depth evidence surrounding the biological drivers of food loss and waste precludes targeted mitigation action. To address this challenge, we undertook a metanalysis utilising a systematic literature review combined with industry stakeholder surveys to examine the incidence of food loss and waste in the UK fruit and vegetable supply chain between primary production and retail.We estimated that 37% of fruit and vegetables, equivalent to 2.4 Mt of produce, is lost between production and sale. In the UK, primary production is the main stage responsible for these losses (58%), and is dominated by four crops (apple, onion, carrot and potato), which contribute 71% of total food loss and waste. Quality and supply/demand mismatch are the core drivers, combined with limited ability to control postharvest quality decline as a result of technical or economic barriers.Innate biological mechanisms contribute to, and detract from, marketable quality generating food loss risks where these cannot be adequately modified or controlled. Through climate change effects, reduced pesticide availability, changing consumer behaviour and increased pressure to reduce resource/energy inputs during pre‐ and postharvest handling, food loss and waste risk is likely to increase in the short term unless targeted, coordinated action is taken to actively promote its mitigation. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The present work aims to explore Spirulina biomass' functional and technological marvels and its components, such as C-phycocyanin (C-PC), in modern food systems from a circular economy perspective, evaluating a decade of insights and innovations. This comprehensive review delves into the pivotal studies of the past decade, spotlighting the vital importance of maintaining stability in various food matrices to unleash the full biological impacts. Through the lens of food science intertwined with circular economy principles, this analysis meets health and environmental requisites and explores the harmonious synergy between food systems, economy, and industry. While Spirulina has typically served as a supplement, its untapped potential as a fundamental food ingredient has been unveiled, showcasing its abundant nutritional and functional attributes. Technological hurdles in preserving the vibrant color of C-PC have been triumphantly surmounted through simple temperature control methods or cutting-edge nanotechnology applications. Despite the gap in sensory acceptance studies, the emergence of blue foods introduces groundbreaking functional and innovative avenues for the food industry. [ABSTRACT FROM AUTHOR]

Select cultivated meat (CM) products have been approved for sale and consumption in Singapore, the USA, and Israel. Palatability, a term encompassing the taste, texture, and aroma of foods, plays a central role in the appeal of foods. Currently, the consumer appeal of CM is relatively low, including low perceptions of palatability and a variable willingness to try. The palatability of meat arises from the unique chemistry and structure of its cellular constituents: muscle, fat, and stroma. Natural post-mortem processes, deliberate post-processing modifications, and various cooking methods are crucial in determining the palatability of agricultural meat (AM); replicating these processes could improve the palatability of CM. Cultivated meat (CM) has transitioned from a futuristic concept to a present reality, with select products approved for consumption and sale in Singapore, Israel, and the USA. This evolution has emphasized scalable, cost-effective, and sustainable production, as well as navigation of regulatory pathways. As CM develops, a crucial challenge lies in delivering products that are highly appealing to consumers. Central to this will be refining CM palatability, a term encompassing food's taste, aroma, texture, tenderness, juiciness, and color. We explore the scientific and engineering approaches to producing palatable CM, including cell-line selection, cell differentiation, and post-processing techniques. This includes a discussion of the structural and compositional properties of meat that are intrinsically coupled to palatability. [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]

The construction of shiology system is the premise for comprehensively solving the issues of human shiance. The core of the construction of the shiology system is to reveal the inclusion and juxtaposition of relationships within shiance based on a comprehensive understanding of human shiance issues. The shiology system discussed in this paper is a four-level discipline system with the basic structure of shiology triangle composed of eaters' demands, food acquisition and shiance order, and it is currently in the form of "1-3-13-36". From a longitudinal point of view, 53 inclusion relationships are established among disciplines at all levels. Horizontally, 53 juxtapositions are established between disciplines at the same level. The shiology system is bounded by human shiance issues, not involving non-shiance issues areas. Human cognition of shiance and shiance issues must go through three historical stages as fragmented cognition, block-based cognition and holistic cognition. The construction of the shiology system marks that humans have entered the stage of "holistic cognition" of shiance. As the Chinese proverb goes, "food is the paramount necessity of the people". Shiology system interprets its connotation and extension. To solve shiance issues holistically, it need to ensure food security, enable people to eat healthy, and foster an enduring and stable society. And shiology system is a global public product which comprehensively solves shiance issues. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With the improvement of food safety requirements, rapid, nondestructive, accurate, and high-throughput determination of volatile ingredients plays an important role in the analysis area. Owing to the advantages of high separation efficiency, high sensitivity, no sample pretreatment requirement, and fast response, gas chromatography–ion mobility spectrometry (GC–IMS) is important in the nondestructive and rapid detection of volatile organic compounds in the fields of biology, pathology, and food science. In the end, current GC–IMS applications in food safety control and quality analysis are systematically reviewed based on developments in working principles, experimental processes, and methods in cheminformatics and bioinformatics. In addition, the latest developments and advances, practical challenges and limitations, and requirements for GC–IMS applications are also critically discussed, providing new insights into GC–IMS application in food science. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Planning Education & Research is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A substantial body of research indicates that the gut microbiota exerts a profound influence on host health. The purpose of this work was to characterize selected, most promising, well-known next-generation probiotics (NGPs) and review the potential applications of the bacteria in food technology. The isolation of gut bacteria with significant health benefits has led to the emergence of NGPs. In contrast to traditional probiotics, these originate directly from the gut microbiota, thereby ensuring their optimal adaptation to the intestinal ecosystem. NGPs exert their effects on the host organism through a variety of mechanisms, including the synthesis of bioactive compounds, modulation of the gut microbiota, and metabolism of substances provided by the host. Several bacterial species have been identified as potential candidates for NGPs, including Akkermansia muciniphila, Faecalibacterium prausnitzii, Bacteroides thetaiotaomicron, Christensenella minuta, and many others. These bacteria have demonstrated the capacity to exert beneficial effects, including the reduction of obesity, type 2 diabetes, metabolic disorders, and even cancers. The greatest limitation to their commercialization is their lack of oxygen tolerance, which presents challenges not only for research but also for their potential application in food. The most optimal approach for their application in food appears to be microencapsulation. Further research is required to establish the safety of NGP supplementation and to protect them from environmental conditions. [ABSTRACT FROM AUTHOR]

Fish skin-derived gelatin has garnered significant attention recently due to its abundant availability and promising bioactive properties. This comprehensive review elucidates various intricacies concerning fish skin-derived gelatin peptides, including their preparation techniques, bioactive profiles, underlying mechanisms, and methods for stability enhancement. The review investigates diverse extraction methods and processing approaches for acquiring gelatin peptides from fish skin, emphasizing their impact on the peptide composition and functional characteristics. Furthermore, the review examines the manifold bioactivities demonstrated by fish skin-derived gelatin peptides, encompassing antioxidant, antimicrobial, anti-inflammatory, and anticancer properties, elucidating their potential roles in functional food products, pharmaceuticals, and nutraceuticals. Further, mechanistic insights into the functioning of gelatin peptides are explored, shedding light on their interactions with biological targets and pathways. Additionally, strategies aimed at improving the stability of gelatin peptides, such as encapsulation, modification, and integration into delivery systems, are discussed to extend the shelf life and preserve the bioactivity. Overall, this comprehensive review offers valuable insights into using fish skin-derived gelatin peptides as functional ingredients, providing perspectives for future research endeavors and industrial applications within food science, health, and biotechnology. [ABSTRACT FROM AUTHOR]

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer's production and consumption growth dynamics. Both a bibliometric analysis and a systematic literature review were conducted on a sample of 239 scientific papers to provide an in-depth evaluation of the main characteristics and influences that craft beer has in the field of food science. Based on the identified roles of craft beer/breweries in the selected sample of literature, a conceptual framework was constructed to serve as a guideline for policymakers and different stakeholders. In this way, our findings enrich the existing literature and contribute to a better understanding of craft beer production and surroundings, which can be beneficial for promoting sustainable policies and innovative strategies for the growth of small/micro-producers and entrepreneurs in this niche market. Furthermore, this evidence can stimulate clear and ethical information to enhance consumers' knowledge and agendas to strengthen the identity of local communities. [ABSTRACT FROM AUTHOR]

This commentary offers a timely exploration of participatory food provisioning via emerging food technologies. Through an in-depth analysis of case studies of these technologies, we elucidate the changing nature of prosumption in orchestrating food market provisioning. Our investigation highlights a shift toward a non-anthropocentric vision of market provisioning, where value creation transcends human-centered paradigms to include alliances between humans, technology, and nature. By articulating the nuanced dynamics and outcomes of these alliances in the food market, we propose a reimagined perspective on value creation, urging macromarketing scholars to consider the broader implications of technology-driven, participatory food systems. Ultimately, we emphasize the necessity of integrating human and non-human stakeholders in the discourse on value creation, and challenge conventional notions of control, democratization, and sociality within prevailing food-provisioning systems. [ABSTRACT FROM AUTHOR]

Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated significant potential in improving energy efficiency and product quality in the drying of foods and agricultural products. The current work provides a comprehensive analysis of the latest advancements in PVD technology, including its historical development, fundamental principles, and mechanistic aspects. The impact of periodic pulsed pressure changes between vacuum and atmospheric pressure on heat and moisture transfer, as well as structural changes in foods at micro‐ and macro‐scales, is thoroughly discussed. The article also highlights the influential drying parameters, the integration of novel auxiliary heaters, and the applications of PVD across various fruits, vegetables, and herbs. Furthermore, the review examines the current status and needs for mathematical modeling of PVD processes, identifying key challenges, research opportunities, and future trends for industrial application. The findings suggest that PVD not only enhances drying efficiency and reduces energy consumption but also preserves the nutritional value, color, and texture of dried products better than traditional methods. Future research should focus on optimizing process parameters and integrating advanced control systems to further improve the scalability and applicability of PVD technology in the food industry. [ABSTRACT FROM AUTHOR]

Network pharmacology is an emerging interdisciplinary research method. The application of network pharmacology to reveal the nutritional effects and mechanisms of active ingredients in food is of great significance in promoting the development of functional food, facilitating personalized nutrition, and exploring the mechanisms of food health effects. This article systematically reviews the application of network pharmacology in the field of food science using a literature review method. The application progress of network pharmacology in food science is discussed, and the mechanisms of functional factors in food on the basis of network pharmacology are explored. Additionally, the limitations and challenges of network pharmacology are discussed, and future directions and application prospects are proposed. Network pharmacology serves as an important tool to reveal the mechanisms of action and health benefits of functional factors in food. It helps to conduct in‐depth research on the biological activities of individual ingredients, composite foods, and compounds in food, and assessment of the potential health effects of food components. Moreover, it can help to control and enhance their functionality through relevant information during the production and processing of samples to guarantee food safety. The application of network pharmacology in exploring the mechanisms of functional factors in food is further analyzed and summarized. Combining machine learning, artificial intelligence, clinical experiments, and in vitro validation, the achievement transformation of functional factor in food driven by network pharmacology is of great significance for the future development of network pharmacology research. [ABSTRACT FROM AUTHOR]