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Aflatoxin MThe online version contains supplementary material available at 10.1007/s13197-022-05587-x.

Iron deficiency anemia (IDA) is one of the major health issues prevalent in India. The fortification of food with iron salts can affect their sensory, physico-chemical properties and may also generate harmful free radicals causing oxidative stress in the intestinal lumen. Whey protein concentrate was complexed with iron using techniques like centrifugation, ultrafiltration and spray drying. Biscuits were fortified with spray-dried whey protein concentrate–iron sulphate (WPC–FeSO4) complex at five different concentrations of iron i.e. 10,15,20,25 and 30 mg/100 g. Sensory acceptability of the biscuits was not significantly (p > 0.05) affected when fortified with WPC–Fe complex with upto a level of 25 mg Fe/100 g. No significant difference (p

Ghee, the clarified butter fat is one of the principal dairy products in India. In some places of India, cotton seed is fed extensively to dairy animals which changes the physico-chemical constants and fatty acid profile of the milk fat. Ghee is often adulterated with cotton seed oil and is marketed as cotton tract area ghee. Physico-chemical constants like RM value, Polenske value, BR reading, saponification value, iodine value and colorimetric tests i.e., Halphen and DPPH radical test were employed to differentiate ghee adulterated with cotton seed oil and that from cotton tract area. Chromatographic techniques like HPLC and GC-MS were also explored. Physico-chemical constants were not useful to differentiate the two types of ghee. Cyclopropenoic acids were observed only in ghee adulterated with cotton seed oil and not in cotton tract ghee. The RP-HPLC could able to distinguish the cotton tract area ghee from ghee adulterated with cotton seed oil on the basis of presence of β-sitosterol in the latter. Halphen test was positive for cotton tract ghee, but not for the cotton seed oil adulterated ghee. Methylene blue reduction and DPPH radical test were also found to be useful to distinguish both types of ghee.

Dahi samples were prepared from milk incorporated with spray-dried iron–whey protein concentrate (Fe–WPC) conjugate and ferrous sulfate (FeSO4) with three different concentrations of iron i.e. 15, 20 and 25 mg/L and their quality characteristics were determined. Fe–WPC conjugate incorporated dahi showed better sensory, textural and physical attributes as compared with those of FeSO4 fortified and control dahi. Non-significant (p > 0.05) changes were observed in attributes like acidity and flavor, color and appearance, body and texture scores of dahi fortified with Fe–WPC conjugate with upto 20 mg/L iron as compared to those of control. In contrast, definite metallic flavor was perceptible in case of FeSO4 incorporated dahi even at 15 mg/L level. Water holding capacity, viscosity and firmness were significantly (p

Food-borne diseases are on the rise, and these will likely continue as a public health concern into the coming decades. Majority of foodborne outbreaks are linked to infections by emerging foodborne pathogens such as Campylobacter, Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7. Foodborne pathogen identification becomes crucial in such scenarios to control these pathogens, associated outbreaks, and diseases. Pathogen detection systems have evolved as essential food safety tools to combat microbial threats and experts are striving to develop robust, accurate and ergonomic rapid pathogen-detection kits. Lectin, a ubiquitous biomolecule (sugar binding proteins) present in almost all domains of life is a promising alternative to molecular based methods as a bio-recognition molecule in detection of foodborne pathogens for biosensor applications, owing to its multivalency and spatial organization of ligands. Due to their extensive prevalence, lectin-based biosensors have become the most sought-after bio-recognition molecules in biosensor applications because of increased sensitivity and reduced cost when compared to immune-based biosensors. The current paper discusses the claimed benefits of lectin as a superior bio-recognition molecule, as well as its numerous applications in biosensor creation.

The Monteverde region of Costa Rica is a hotspot of endemism and biodiversity. The region is however disturbed by human activities such as agriculture and urbanization. This study provides a list of orchid bees (Hymenoptera: Euglossini) compiled from field surveys conducted during January-October 2019 in the premontane wet forest of San Luis, Monteverde, Costa Rica. We collected 36 species of Euglossine bees across four genera. We provide new geographic distribution and elevation data for nine species in two genera. Due to their critical role in the pollination of orchids and other plants, the distribution and abundance of Euglossine bees has relevance to plant biodiversity and conservation efforts. This is especially important in a region with a high diversity of difficult to study epiphytic orchids such as in the Monteverde region. A total of 2,742 Euglossine male individuals across four genera (Eufriesea, Eulaema, Euglossa, and Exaerete) were collected in this study. Updated geographic distributions and elevation ranges were established for nine species of Euglossini in two genera: Eufriesea concava (Friese, 1899), Eufriesea mussitans (Fabricius, 1787), Eufriesea rufocauda (Kimsey, 1977), Euglossa dodsoni (Moure, 1965), Euglossa dressleri (Moure, 1968), Euglossa hansoni (Moure, 1965), Euglossa ignita (Smith, 1874), Euglossa tridentata (Moure, 1970), Euglossa turbinifex (Dressler, 1978). For all species except Eufriesea concava (Friese), which had one prior recording in 1993, these are the first recorded occurrences in the Monteverde region of Costa Rica, according to the Global Biodiversity Information Facility (GBIF) database (https://doi.org/10.15468/9f9kgp). Expanded elevation ranges are also provided for Euglossa allosticta, Euglossa bursigera, Euglossa mixta, Euglossa heterosticta, and Euglossa maculabris, though these 5 species have been previously recorded in the Monteverde region and thus are not described in detail here.

Nine mineral elements (calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorus (P), zinc (Zn), iron (Fe), copper (Cu) and manganese (Mn)) have been estimated in milk of three different species cow (Sahiwal and Tharparkar), buffalo (Murrah) and goat (Alpine x Beetle) of India. Among the species studied, buffalo milk had the highest Ca, P and Mg contents. Na content was found lowest in buffalo milk and K was found significantly higher in goat milk. K was the major mineral in cow and goat milk while Ca was major mineral in buffalo milk. Mineral distribution data indicated that colloidal minerals were highest in buffalo milk followed by goat and cow milk. Ca to P ratio was found maximum in buffalo milk (1.74) and was almost similar in milk (1.45–1.49) of other species studied. Our study indicated that 500 g of milk can meet Ca and P RDA as recommended by Institute of Medicine and National Institute of Nutrition Hyderabad (mg/day).

The lower bioavailability of iron from the diet has led to iron deficiency and several ill-effects on health. The objective of this study was to assess the bioavailability of iron from spray dried whey protein concentrate-iron (WPC-Fe) complex in weaning and anaemic rats. Blood hemoglobin level, bioavailability, lipid profile, antioxidant status and concentration of iron delivery molecules were analysed under in vivo conditions. Hemoglobin level, % apparent digestibility coefficient and % retention/intake were increased in weaning and anaemic rats on 7th and 28th days. Additionally, WPC-Fe supplementation reduced nitric oxide (NO) production, maintained serum triglycerides, total cholesterol, LDL, VLDL and HDL-cholesterol. Simultaneously, it decreased the superoxide level and lipid peroxidation and increased the catalase activity. The level of iron delivery/transport molecules including liver and serum ferritin and transferrin concentration was enhanced. Thus, WPC-Fe complex could be a better and innovative organic iron fortificant with enhanced bioavailability of iron.

In this study, spray-drying process was optimized to produce whey protein concentrate–iron (WPC–Fe) complex with the aim of making iron compatible with food products. WPC-80 and FeSO4 complex formation was achieved using centrifugation (to remove insoluble iron), ultrafiltration (to remove unbound iron), and spray-drying. Spray-drying of WPC–Fe complex solution was carried out at inlet temperature, flow rate, and total solids (TS) ranging from 126.3°C to 193.6°C, 0.63 to 9.87 ml min−1, and 1.59% to 18.40%, respectively, as generated by central composite rotatable design. The optimum operating condition for WPC–Fe complex production was 180°C inlet drying temperature, 2.66 ml min−1 flow rate, and 15% TS content. At this optimized condition, moisture content, yield, and solubility were observed to be 4.19%, 8.21 g 100 ml−1, and 87.53% which were comparable with the predicted values, viz. 4.11%, 8.29 g 100 ml−1, and 87.63%, respectively. The spray-dried WPC–Fe complex generated could be used in foods as an organic fortifier to reduce the menace of iron deficiency.

In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. In vitro bioaccessibility of iron and induction period of the fat from milk fortified with WPC–Fe complex were found to be slightly higher (p

This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30°C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (P < 0.001) increase in non-protein nitrogen, non-casein nitrogen, soluble calcium, soluble magnesium and proteolysis, while a significant (P < 0.001) decrease in pH was observed. There was a slight change in the particle size and zeta potential of casein micelles. Changes were more pronounced in milk samples stored at 30°C than in those stored at 5°C. During storage, there occurred changes in pH, viscosity, salt balance and nitrogenous components which adversely affected quality. It was concluded that the proteolysis led to the acidification which had a destabilizing effect on the milk.

Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.

Calibration may be defined as establishing and recording the measurement uncertainty of the measuring equipment. It does not involve adjustment but may show/demonstrate the necessity for adjustment. In simpler words, calibration is a technique in which a comparison between measurements of known magnitude or correctness is made or set with one device and another measurement made in a similar way with a second device. The device which is used as a reference generally has a known or assigned degree of correctness and is referred as standard. The second device which is to be calibrated is generally referred as the unit under test (UUT), test instrument (TI), etc.

Milk being food product of animal/biological origin is generally consumed after being subjected to minimal processing so as to make it safe for human consumption. The chilled raw milk received at the dairy factory is processed to various forms of market milk as per the demand and marketing strategies. Such milk is subjected to various processing conditions like pasteurization and sterilization keeping in view of the prevailing legal standards as prescribed by the regulatory body of that country or place. The types of processed (market) milk in India are generally categorized as full cream milk, standardized milk, toned milk, double toned milk, and skim milk. The basis of differentiation between them is the fat and the solids-not-fat content. The raw milk after being processed is tested for various compositional (fat, solids-not-fat, protein, lactose, ash, and total solids/moisture content) and chemical tests (titratable acidity, phosphatase test, turbidity test, creaming index, homogenization efficiency, etc.).

Chemicals play an important role in every phase of the dairy industry. A wide range of chemicals like acid, base, and salt are being used in the industry. All these chemicals have various uses like in testing, cleaning, sanitation, and as additive. The specifications of some of the chemicals are tailor-made and vary from one dairy industry to another whereas specification of some others is laid down by a regulatory authority. In this chapter, we will discuss the specifications of various chemicals in detail.

The perception of the consumer is changing significantly nowadays and has become more oriented toward food safety and quality. The customers demand products that are nutritious, healthy and cost effective, and processed under hygienic conditions. The concept of food safety is now gaining importance and the demand of food safety and quality assurance is increasing now. Trading of the dairy products in the domestic market and across international borders requires food safety and quality. Several government organizations/agencies work in ensuring the food quality assurance and safety. Some of these organizations are World Health Organization, World Trade Organization, Codex Alimentarius Commission, USFDA, FSSAI, and so on, engaged in safeguarding the consumer’s interest and play an important role in defining the standards for different food commodities. In this chapter, we will discuss such regulatory bodies in detail.

Milk is a food product obtained from animal origin and is widely consumed by different age groups. Its primary function is to provide nourishment and immunological protection to the newborn. It plays an important role in human nutrition, as it contains balanced quantities of nutrients like fat, protein, vitamins, carbohydrates, and minerals. Apart from playing an important role in daily diet, milk is also a suitable vehicle for various additives or adulterants without causing any significant changes in its appearance. It is also prone to several post secretion changes, which can be natural or manmade. The quality of the raw milk used further determines the quality of milk products. In order to ensure the quality of raw milk, dairy plants follow various chemical quality control tests (platform tests) so as to check the suitability of raw milk for processing.

The regulations laid down for food and food products aim at the protection or safeguarding the health of the consumer along with ensuring fair practices are maintained during the production of food products. Sampling of milk and milk products is done for chemical or bacteriological analysis or redressal of consumer complaints. The sampling procedures are laid down to avoid or prevent the difficulties that are faced to meet the regulatory, administrative, or technical standards involved in the sampling and during the interpretation of the results. The sampling should be done by an experienced person familiar with the sampling techniques and should be well versed with the knowledge of the subject. The sampling procedure for every product is different which depends on the nature of the material and the type of analysis to be done. So, it is not possible to strictly adhere to a single sampling plan for different products. Samples should be drawn to prevent contamination and adulteration so that the inherent composition of the sample remains preserved. For chemical analysis, sample should be drawn with clean and dry sampling equipment and for microbiological analysis, all the equipments like plunger, sampling bottles, corks or rubber stoppers should be sterile and handeled under aseptic conditions. The drawn sample should be a true representative of the bulk to prevent false-positive results. Proper mixing of milk before drawing of the sample should be done so as to ensure that the sample is drawn from a homogenous mixture. In the case of liquid milk, thorough mixing using a suitable instrument that reaches the entire depth of the liquid should be used while for powdered or solid products, the sample should be drawn from different portions. The temperature at which the sample is drawn plays an important role in maintaining the characteristics of the sample, as chemical changes are susceptible to change in temperature. In this chapter, we will discuss the sampling procedures for different milk and milk products.