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Edible insects are high value alternative protein sources, exhibiting high quality nutrient compositions along with potentially health-promoting constituents. Insects are rich in protein (35–61%), lipids (13–33%) and also contain a significant amount of ‘animal’ fiber in form of insoluble chitin. Apart from macronutrients, some insects are also known for their rich minerals and vitamins profiles. However, the nutrient compositions vary with species, diet, developmental stage, sex and the growth environment of insects. Bioavailability and bioaccessibility of insect nutrients are sparsely researched topics, while most of the studies focus on nutrient content and characterization. Similar to any other food, the type of preparation and processing has a significant effect on the amount of bioaccessible nutrients. This article provides an overview of the bioavailability of nutrients present in insects and the factors affecting their variability. Further, the gaps in research studies and scope for future research are also briefly discussed.

The processing of insects is paramount to deliver safe and high quality raw materials, ingredients and products for large-scale food and feed applications. Depending upon the nature of the initial material and the desired end product, the processing pathways vary and may include several unit operations currently already used in food and feed processing. Insect processing pathways can involve harvesting, pre-processing, decontamination, further processing, packaging and storage. Several traditional and industrial decontamination methods have been proposed for edible insects, which include smoking, drying, blanching/boiling, marination, cooking, steaming, toasting and their combinations. Further processing steps are employed to produce insect meal, insect flour or extracted insect fractions. Each operation will have a different impact on the chemical and microbiological properties of the final product. Novel food processing technologies (e.g. high pressure processing, pulsed electric field, ultrasound and cold plasma) have shown potential to modify, complement or replace the conventional processing steps in insect processing. These technologies have been tested for microbial decontamination, enzyme inactivation, drying and extraction. Further, these are considered to be environmentally friendly and may be implemented for versatile applications to improve the processing efficiency, safety and quality of insect based products. Future research focuses in insect processing are development of efficient, environmentally friendly and low-cost processes; waste minimisation and incorporation of by-products/co-products.

SESIÓN 7. Nutrición y tecnología de alimentos

Fluorescence spectroscopy coupled with chemometric tools is a powerful analytical method, largely used for rapid food quality and safety evaluations. However, its potential has not yet been explored in the novel food sector. In the present study, excitation emission matrices (EEMs) of 15 insect powders produced by milling insects belonging to 5 Orthoptera species (Acheta domesticus, Gryllus assimilis, Gryllus bimaculatus, Locusta migratoria, Schistocerca gregaria) from 3 different origins were investigated. Parallel factor (PARAFAC) analysis performed on the overall averaged dataset was validated for five components, highlighting the presence of five different fluorescence peaks. The presence of these peaks was confirmed on each species, suggesting that fluorescence compounds of edible insects are the same in several species. PARAFAC analysis performed on the overall averaged dataset after alternatively adding the EEM recorded from one standard compound allowed to speculate that edible insects fluorescence raises from mixtures of: tryptophan + tyrosine (PARAFAC component-1), tryptophan + tyrosine + tocopherol (PARAFAC component-2), collagen + pyridoxine + pterins (PARAFAC component-3). This study suggests that fluorescence spectroscopy may represent a powerful method for investigating composition and quality of insect-based foods., Graphical abstract Image 1, Highlights • Fluorescence landscape of edible insects comprises of 5 different peaks. • Similar fluorescence compounds are present among several Orthoptera species. • Fluorescence peaks of edible insects result from several chemical molecules. • Fluorescence intensity of edible insects depends on their species and origin.

Sprouts are particularly prone to microbial contamination due to their high nutrient content and the warm temperatures and humid conditions needed for their production. Therefore, disinfection is a crucial step in food processing as a means of preventing the transmission of bacterial, parasitic and viral pathogens. In this study, a dielectric coplanar surface barrier discharge (DCSBD) system was used for the application of cold atmospheric plasma (CAP), plasma activated water (PAW) and their combination on mung bean seeds. Germination assessments were performed in a test tube set-up flled with glass beads and the produced irrigation water. Overall, it was found that the combined seed treatment with direct air CAP (350W) and air PAW had no negative impact on mung bean seed germination and growth, nor the concentration of secondary metabolites within the sprouts. These treatments also reduced the total microbial population in sprouts by 2.5 log CFU/g. This research reports for frst time that aside from the stimulatory efect of plasma discharge on seed surface disinfection, sustained plasma treatment through irrigation of treated seeds with PAW can signifcantly enhance seedling growth. The positive outcome and further applications of diferent forms, of plasma i.e., gaseous and aqueous, in the agro-food industry is further supported by this research., peer-reviewed

The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce.

Sprouts are particularly prone to microbial contamination due to their high nutrient content and the warm temperatures and humid conditions needed for their production. Therefore, disinfection is a crucial step in food processing as a means of preventing the transmission of bacterial, parasitic and viral pathogens. In this study, a dielectric coplanar surface barrier discharge (DCSBD) system was used for the application of cold atmospheric plasma (CAP), plasma activated water (PAW) and their combination on mung bean seeds. Overall, it was found that the combined seed treatment with direct air CAP (350 W) and air PAW had no negative impact on mung bean seed germination and growth, nor the concentration of secondary metabolites within the sprouts. These treatments also reduced the total microbial population in sprouts by 2.5 log CFU/g. This research reports for first time that aside from the stimulatory effect of plasma discharge on seed surface disinfection, sustained plasma treatment through irrigation of treated seeds with PAW can significantly enhance seedling growth. The positive outcome and further applications of different forms, of plasma i.e., gaseous and aqueous, in the agro-food industry is further supported by this research., peer-reviewed

The pattern of cuticle deposition plays an important role in managing strain buildup in fruit cuticles. Cuticular strain is the primary trigger for numerous fruit-surface disorders in many fruit crop species. Recent evidence indicates a strain gradient may exist within the apple fruit cuticle. The outer layers of the cuticle are more strained and thus more susceptible to microcracking than the inner layers. A radial gradient in cuticle age is the most likely explanation. Our study aimed to establish whether (or not) deposition of new cutin in a developing apple fruit occurs on the inner surface of the cuticle, i.e., immediately abutting the outward-facing epidermal cell wall. Developing apples were fed with 13C oleic acid through the skin. Following a 14-d period for incorporation, the fruit was harvested and the cuticular membranes (CMs) isolated enzymatically. The CMs were then ablated to varying extents from the inner or the outer surfaces, using a cold atmospheric pressure plasma (CAPP). Afterwards, the ablated CMs were dewaxed and the 13C contents were determined by mass spectrometry. The incorporation of 13C in the cutin fraction was higher than in the wax fraction. The 13C content was highest in non-ablated, dewaxed CM (DCM) and decreased as ablation depth from the inner surface increased. There was no change in 13C content when ablation was carried out from the outer surface. As fruit development proceeded, more 13C label was found towards the middle of the DCM. These results offered direct evidence for deposition of cutin being on the inner surface of the cuticle, resulting in a radial gradient in cuticular age—the most recent deposition (youngest) being on the inner cuticle surface (abutting the epidermal cell wall) and the earliest deposition (oldest) being on the outer surface (abutting the atmosphere).

Combination processes involve combining two or more techniques into a single process to reduce the severity of a thermal method on nutrients or to reduce the cost of production by using nonthermal methods or to improve the capability of a process. This technical concept is becoming significant as it uses only a minimal dosage of thermal process parameters to promote food safety. Cold plasma is a potential nonthermal technology that uses ionized gas to treat food materials. Plasma is a combination of ions, neutral elements, and reactive species, which act together to increase the safety of foods. This technology can be used individually or in combination with minimal processing methods, thermal and other nonthermal processing methods, antioxidants, antimicrobial agents, food packaging, etc., to strengthen or add value to the process. The use of plasma as a combination technology aids in increasing the efficiency of microbial reduction, elevates the drying and cooking process, and provides an additive effect in combination with nonthermal technologies. It also assists in the process of filtration, enzymatic hydrolysis, and detection of adulteration in foods. This review covers studies that were conducted on the combination of plasma to enhance various processes.

The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.

Hepatitis E virus (HEV) is the causative agent of acute and chronic hepatitis in humans. The zoonotic HEV genotype 3 is the main genotype in Europe. The foodborne transmission via consumption of meat and meat products prepared from infected pigs or wild boars is considered the major transmission route of this genotype. High hydrostatic pressure processing (HPP) is a technique, which can be used for inactivation of pathogens in food. Here, preparations of a cell culture-adapted HEV genotype 3 strain in phosphate-buffered saline (PBS) were subjected to HPP and the remaining infectivity was titrated in cell culture by counting fluorescent foci of replicating virus. A gradual decrease in infectivity was found by application of 100 to 600 MPa for 2 min. At 20 °C, infectivity reduction of 0.5 log10 at 200 MPa and 1 log10 at 400 MPa were observed. Slightly higher infectivity reduction of 1 log10 at 200 MPa and 2 log10 at 400 MPa were found by application of the pressure at 4 °C. At both temperatures, the virus was nearly completely inactivated (>3.5 log10 infectivity decrease) at 600 MPa; however, low amounts of remaining infectious virus were observed in one of three replicates in both cases. Transmission electron microscopy showed disassembled and distorted particles in the preparations treated with 600 MPa. Time-course experiments at 400 MPa showed a continuous decline of infectivity from 30 s to 10 min, leading to a 2 log10 infectivity decrease at 20 °C and to a 2.5 log10 infectivity decrease at 4 °C for a 10 min pressure application each. Predictive models for inactivation of HEV by HPP were generated on the basis of the generated data. The results show that HPP treatment can reduce HEV infectivity, which is mainly dependent on pressure height and duration of the HPP treatment. Compared to other viruses, HEV appears to be relatively stable against HPP and high pressure/long time combinations have to be applied for significant reduction of infectivity.

Food loss and waste are serious threats to the sustainability of our food systems. Innovative and multi-faced solutions are continuously being proposed, tested and implemented by researchers, government authorities, non-government bodies and food industries to tackle this problem of food waste. Insect-based bioconversions have been reported as a marketable solution for reducing food waste. This rather novel approach can efficiently convert several tonnes of food waste into valuable products including human food, animal feed, fertiliser and other secondary industrial compounds. This paper couples the production of edible insects with the valorisation of food waste, providing an attractive key for closing the loop of food value chain. Current status of insect processing and their importance in circular economy is also discussed in detail.

The aim of this study was to determine the effect of fermentation of mealworms (Tenebrio molitor) with commercial meat starters cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups and protein composition of the powders were evaluated. Regardless of the starter culture used, fermentation significantly (p < 0.05) reduced the crude and soluble protein content of the non-defatted mealworm powders and in general impaired their water and oil binding, foaming- and emulsifying properties. Defatting of the powders improved most functional properties studied, except the protein solubility, water binding capacity, foaming capacity and emulsion stability. The o-phthaldialdehyd assay revealed that the amount of free amino groups increased during fermentation, which may be attributed to proteolysis of mealworm proteins by the starters. Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As the molecular sizes of the soluble proteins decreased, it is clear that also the protein structure was modified by the fermentation process, which in turn led to changes in functional properties. It was concluded that fermentation of mealworms in general does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.

Owing to an increasing world population and a rising demand in protein for food and feed, alternative protein sources are needed. In addition, existing food and protein supplies such as wild and farmed fish need to be secured. Insects and more specifically the black soldier fly (BSF; Hermetia illucens) larvae, are discussed as an alternative animal protein source and a potential fish meal (FM) replacer in aquaculture. They can be sustainably reared on biogenic residues. In a literature study, the technical potential of occurring biogenic residues in Germany for the production of BSF larvae is estimated and their suitability as a FM replacement in aquafeed for the production of rainbow trout is evaluated. According to literature, up to 50% of FM can be substituted by BSF larvae meal in the feed of rainbow trout. For the annual German rainbow trout production of 8,466 t, 2,699 t BSF larvae meal (40.7% protein d.m.) is required to replace 1,556 t FM (70.9% protein d.m.). The demand for biogenic residues to feed the BSF larvae amounts to 22,942 t (d.m.). A large amount of biogenic residues occurring in Germany, such as forestry residues, animal excrements, straw and the biogenic fraction of municipal waste, have too poor nutrient contents or are inapplicable due to legal restrictions as feed for farmed animals. However, an alternative utilisation of approximately 1.26 Mt (d.m.) of biogenic industrial residues by far exceeds the demand for BSF larvae feed. Further investigations are needed on the environmental impact and profitability of using biogenic residues for BSF larvae production and competing utilisation pathways as well as of using resulting BSF larvae meal as FM replacement in feed for rainbow trout.

Red currants, berries usually consumed fresh, are prone to fast quality deterioration, due to microbial spoilage. This study evaluates diffuse coplanar surface barrier discharge cold atmospheric pressure plasma (DCSBD CAPP) treatment as a potential decontamination technique for red currants and investigates its effects on microbial load and quality. Red currants were treated with air- and nitrogen-generated CAPP for 0, 5, and 10 min and stored for 10 d at 7 °C. The microbial load and physicochemical quality parameters were measured before and after treatment and during storage. Air-generated CAPP reduced yeasts and moulds load up to 1.28 log CFU g−1, whereas nitrogen-generated CAPP had a significant effect on aerobic mesophilic total viable count (initial reduction of 1.11 log CFU g−1) and not on yeasts and moulds load. Both treatments did not have significant impact on most quality parameters. Results indicated that CAPP could be an effective decontamination technique for red currants, which also ensures the preservation of their antioxidant properties and high nutritional value during storage.

The increasing demands of society for healthy nutrition in combination with continuously decreasing willingness to spend time for food preparation leads to a rising consumer demand for minimal processed ready-to-eat (RTE) products (convenient food). The USA is the leading nation in the consumption and therefore, the biggest market for these kinds of products. Thus, the U.S. Food and Drug Administration (FDA) has long term experience in the evaluation of consequences of the consumption of minimal processed RTE products. This authority publicized a list of the ten riskiest foods with leafy greens on the top. Sanitation steps based on plasma processes could be an promising addition to conventional cleaning procedures. Plasma, often introduced as forth state of matter, differs from the gaseous state of matter by a certain amount of free charge carriers caused by ionization processes of the gas atoms and molecules due to the supply of energy. The electrical conductivity allows supplying the energy needed to sustain this state electrically, giving access to a huge variety of plasma generation methods with excitation frequencies from DC to several GHz offering wide parameter ranges e.g. electron energies from 0.5 eV to 10 eV. The treatment of natural products with changing parameters like size, shape or water content is a challenging task for design and optimization of plasma processes. The lack of effectiveness of sanitation processes on the surfaces of food products is a general problem of all discussed methods. In order to overcome these problems a specific plasma process was established, based on a microwave plasma torch operated with compressed air delivering plasma processed air (PPA) as antimicrobial acting process gas. If PPA is brought into contact with water, plasma processed water (PPW) is generated which has antimicrobial properties. This PPW process was implemented into a pilot-plant scale salad-rinsing unit in order to demonstrate the scalability and applicability of this treatment procedure. During the trial 45 kg Endive (Cichorium endivia) and about 1.500 l of plasma generated disinfectant were consumed. Off the cuff, the process was competitive to industrial established chemical processes.

The contamination of nut products, like almonds, with human pathogens is a reoccurring concern in the food industry. In this study the inactivation of Salmonella Enteritidis PT 30 (ATCC BAA-1045) on the surface of unpeeled almonds by cold atmospheric pressure plasma was investigated. Air, O 2 , N 2 , CO 2 and 90% CO 2 + 10% Ar were used as process gas. Inoculum preparation and inoculation of almonds was done according to the guidelines recommended by the Almond Board of California. Furthermore, impact of plasma treatment on product color was measured. All plasma treatments inactivated Salmonella . Maximum achieved inactivation depends on the used process gas. Air plasma inactivated > 5.0 log 10 , O 2 plasma 4.8 and N 2 plasma 2.0 log 10 after 15 min treatment. The plasma treatment with air and N 2 resulted in a browning of the unpeeled almond's surface color. Whereas the other used plasma did not alter the color considerably. Industrial Relevance The contamination of raw nuts with human pathogens is an on-going food safety concern. The application of cold atmospheric pressure plasma has a high potential as a gentle technology for the surface decontamination. The results of this study suggest that a cold plasma treatment could be an alternative technology for the pasteurization of almonds. The use of air plasma achieved more than a 5 log 10 , which is in general required by the U.S. Food and Drug Administration for the approval as an alternative inactivation technology for food products. However, the scale up to commercial treatment levels requires the complete understanding of the involved product-plasma interactions.

Investigations on the post mortal formation of fluorescent zinc protoporphyrin (ZnPP) IX in pork meat are currently in focus of meat science research. The role of myoglobin degradation in this context appears to be one of the most diversely discussed issues. To address this question meat-extracts of longissimus lumborum (LL) muscle (0.8 mg/mL) were incubated at 30 degrees C for up to 72 h and investigated by HPSEC-UV-fluorescence, SDS-PAGE and MALDI-TOF-MS. Between 0 and 72 h of incubation the fluorescence intensity (lambda(ex)./(em). = 420/590 nm) of the meat-extracts rose significantly (p < 0.001) from 10.9 +/- 0.8 to 34.8 +/- 0.3 (rel. units) while the staining intensity of the SDS-PAGE of myoglobin non-significantly (p > 0.4) changed from 6.2 +/- 0.5 x 105 to 5.0 +/- 0.3 x 105 (rel. units). The results indicate that ZnPP is formed by a Fe(II)-Zn(II)-substitution in myoglobin heme where an accompanying myoglobin degradation is not necessarily obligatory. (C) 2017 Elsevier Ltd. All rights reserved.

In this study factors involved in spore resistance to cold atmospheric pressure plasma (CAPP) were investigated. Therefore, wild-type Bacillus subtilis spores and isogenic mutant strains, PS578 lacking the genes encoding the spore's two major small acid soluble proteins (SASPs), FB122 being unable to synthesize dipicolinic acid (DPA) during sporulation and PS3328 lacking the outer spore coat, were CAPP treated using different process gasses (air, N2, O2, CO2). Obtained inactivation depended on the process gas; highest inactivation efficiency was obtained with N2-plasma. The results indicated that SASPs contribute in general to spores' CAPP resistance. DPA and outer spore coat were also important in the protection against UV photons, however, the protective effect was not so pronounced as for SASPs. Furthermore, they contributed in resistance against generated ozone. Bacillus atrophaeus spores, the surrogate for chemical and irradiation sterilization, showed over all a lower resistance to all tested CAPPs. Industrial relevance The application of cold atmospheric pressure plasma (CAPP) is an emerging low temperature technology for the inactivation of bacterial spores on different surfaces, such as food products as well as food contact surfaces and packing material. The results presented in this study help to understand the inactivation mechanisms and also the factors involved in the high resistance of bacterial spores to CAPP. This knowledge could be useful to optimize the plasma process for the decontamination of various surfaces in the food industry.

During post-harvest processing of fresh cut and dried fruits and vegetables, polyphenol oxidase (PPO) and peroxidase (POD) need to be inactivated or inhibited in order to avoid undesirable browning reactions and loss of sensorial or nutritional quality. To meet this goal, the application of plasma processed air (PPA) offers a promising “gentle” alternative to traditional methods, such as pasteurization or the addition of anti-browning compounds. Using ambient air as process gas instead of an expensive noble gas, such as argon, exhibits a substantial improvement for the development of large-scale plasmas at ambient pressure and allows the indirect treatment of larger goods within a remote exposure reactor. In this study the ability of PPA to inactivate PPO and POD in complex food matrices and its impact on quality parameters, such as color, texture and cell integrity directly after freshly cutting and during storage of warm air dried and freeze dried produce was evaluated. The study evidently shows that PPA processing is capable of reducing the activity of PPO and POD in the freshly cut tissue from both apple and potato. Following exposure to PPA for 10 min the PPO activity was reduced by about 62% and 77% in fresh cut apple and potato tissue, respectively. POD, as the more temperature-stable enzyme, was even less stable upon PPA treatment for 10 min and was reduced by about 65% and 89% in fresh cut apple and potato tissue, respectively. Blackening of the potato tissue could be completely prevented by plasma treatment while a browning different from the habitual nature of enzymatic browning occurred upon exposure of the apple tissue to PPA. In both cases, the pH value on the tissue surface dropped to 1.5 while cell integrity and dry matter content were not significantly affected. Industrial relevance The quality and shelf life of freshly cut and dried fruits and vegetables greatly depend on the activity of naturally occurring enzymes which catalyze browning reactions at cut surfaces. This study shows that the application of PPA, as a promising nonthermal “pasteurization” technology, enables the inactivation of PPO and POD in complex food matrices. It further describes the impact of the PPA treatment on quality parameters of the freshly cut tissue from apple and potato and goes beyond on evaluating color, texture and enzyme activity in warm air dried and freeze dried tissue over a storage time of three weeks. The results contribute to the understanding and product-specificity of PPA-induced effects on quality and shelf life of fresh cut and dried fruit and vegetable produce and could be a basis for a possible industrial implementation.

Many global health risks are related to what and how much we eat. At the same time, the production of food, especially from animal origin, contributes to environmental change at a scale that threatens boundaries of a safe operating space for humanity. Here we outline viable solutions how to reconcile healthy protein consumption and sustainable protein production which requires a solid, interdisciplinary evidence base. We review the role of proteins for human and ecosystem health, including physiological effects of dietary proteins, production potentials from agricultural and aquaculture systems, environmental impacts of protein production, and mitigation potentials of transforming current production systems. Various protein sources from plant and animal origin, including insects and fish, are discussed in the light of their health and environmental implications. Integration of available knowledge is essential to move from a dual problem description (“healthy diets versus environment”) towards approaches that frame the food challenge of reconciling human and ecosystem health in the context of planetary health. This endeavor requires a shifting focus from metrics at the level of macronutrients to whole diets and a better understanding of the full cascade of health effects caused by dietary proteins, including health risks from food-related environmental degradation.

Within a few weeks the world has changed, at the time this text is written (May 2020) more than 3.5 million people have been confirmed cases of COVID-19 and estimations propose up to a hundred times the number of actually infected. A third of the global population is on lockdown and a large part of our global economic activity has stopped. Food and access to food has played a visual role in portraying the impact of the outbreak on our society, with images of empty supermarket shelves appearing in mainstream media. In some countries closed schools resulted in many children not having access to free meals and mobilised a number of charities. While parts of the world are now exiting lockdown and measures start relaxing the near future remains uncertain with more waves of the pandemic expected. Given that there is currently no evidence to show that transmission of COVID-19 could occur through food or food packaging there has been limited discussion on the issue, implications and potential future scenarios within the wider food science community., peer-reviewed

CAPP technology has high application potential for decontamination of berries. Impacts of CAPP in aspects of food safety and security still need to be addressed. Optimized treatment parameters need to be investigated for each berry type.

The principal aim of this research was to use Yarrowia lipolytica RO25 to obtain a cricket powder-based hydrolysate to produce sourdough for bread production. RO25 hydrolysed cricket sourdough (RO25H-CS) was compared with a control traditional sourdough and a control containing the no-hydrolysed cricket powder. Microbiological analyses evidenced a good growth of Yarrowia lipolytica in RO25 cricket hydrolysate and the RO25H-CS was characterized, in comparison with the controls, by a marked and peculiar total protein profile, attributed to the well-known proteolytic activities of Yarrowia lipolytica. RO25H-CS was also endowed with a specific profile in free fatty acids, including arachidonic and linolenic having a functional role. Moreover, RO25H-CS was characterized, compared with the control samples, by the highest releases of C18:2, C18:1 and C16:1, which are considered aroma precursors. In fact, the presence of highest proteolytic activity and the highest amount of free fatty acids detected in RO25H-CS sample underline a specific volatile molecules profile. The results obtained showed the great potential of Yarrowia lipolytica RO25 to produce sourdough characterized by specific sensory and functional fingerprints.

The effect of cold atmospheric pressure plasma (CAPP) on three strains of Staphylococcus aureus and one strain of Listeria monocytogenes on gel discs was studied. A plasma jet operating in argon was used and exposure times were from 5 to 120 s. Bacteria had been isolated from dairy environments. In comparison, peracetic acid (PAA, 0.5% v/v) applied on cell suspensions at the same treatment times was studied. The cell viability was measured by flow cytometry and the culturable cells were determined by plate count technique. PAA reduced nearly 7 log cycles of both microorganisms after a short time (10 s). Concurrently, membrane permeabilization, RNA and DNA damage, and lack of esterase activity could be demonstrated. CAPP showed a mild biocidal effect with a maximum reduction of 1–2 log cycle after 120 s, and no significant impact on membrane permeabilization, RNA and DNA damage, or esterase activity. Therefore, for the selected processing parameters, PAA remains as more effective treatment in terms of inactivating pathogenic bacteria in dairy environments, reaching ~7 log cycles reductions. Further studies should determine the effect of higher CAPP exposure times on S. aureus and L. monocytogenes strains.

Sustainable and microbiologically secure foodstuff production lines are of increasing scientific interest and are in the focus of recent research programs. Additionally, they are of great importance for the production industry due to the prevention of food-borne illnesses caused by pathogens such as Salmonella sp., Listeria monocytogenes, or Escherichia coli. These pathogens are responsible for production losses, loss of customer acceptance, and severe food-borne illnesses. A pathogenic threat is frequently combated with sanitizing steps of the production lines. For conveyor band cleaning, this study compares the cleaning abilities of nitric acid (HNO3) and plasma treated water (PTW), which have been sprayed via a commercially available nozzle on two different polymeric surfaces (polysiloxane and polyurethane). Additionally, the cleaning agents HNO3 and PTW have been characterized through their pH and their conductivity. These findings have been underpinned by experiments that focus on a possible influence of nozzle abrasion, such as brass and stainless-steel nanoparticles, on the antimicrobial potential of PTW and HNO3. Adversely acting effects like an enhanced abrasion of conveyer band materials due to PTW or HNO3 treatment have been checked by using light microscopic micrographs and topographic scans in high-resolution mode. Based on the presented results of the experiments, the suitability of an in-place sanitation step in foodstuff production lines has been demonstrated on a laboratory scale.

Due to the growing world population and changing eating habits, there is an increasing demand in sustainable alternative protein sources, whereas the available land for the production of plant and animal protein decreases owing to desertification and urbanization. Furthermore, the rapidly decreasing resources of fossil fuels necessitate more sustainable production cycles combined with well-conceived land use. This includes the establishment of novel utilization pathways for hitherto not or insufficiently used biomass. In this context, insects offer prospective alternatives, since they represent highly efficient and, due to evolutionary processes, highly optimized bioreactors that have the ability to effectively and autonomously convert biomass into biochemical compounds such as proteins, fat, and chitin by combined mechanical, chemical, and microbiological degradation. Furthermore, insects are a vastly underutilized bioresource and need to be exploited for the bioconversion and valorization also of hitherto not usable organic residues to food, feed, chemicals, enzymes, and other bioactive compounds. Mentionable is here also the production of attractants, repellants, defensive, and other chemicals such as antimicrobial peptides that open up new opportunities for therapeutical and biotechnological applications, for example regarding plant pest management.

Cold plasma is considered to be a novel, non-thermal, chemical-free and eco-friendly disinfection and surface modification technology. Plasma treatment of air to generate the so called plasma processed air (PPA) induces the formation of reactive oxygen (ROS) and nitrogen species (RNS). As a result, PPA has a different chemical composition compared to untreated air and suits therefore as an alternative method for microbial disinfection. However, depending on the product properties of the food matrix and its composition, a number of plasma-induced reactions also need to be taken into consideration. This necessitates also the elucidation and understanding of the basic interactions of plasma species with bioactive compounds. The intention here is to avoid the degradation of these valuable substances and to prevent other undesirable effects in future food related applications. In the present study, the effects of PPA treatment on selected antioxidants such as pyrocatechol and derivatives of hydroxycinnimic acid were investigated in model systems to specify possible reactions induced. Antioxidant capacity, pH value, UV–Vis spectroscopy, RP-HPLC and LC-MS analysis were applied to identify reaction products providing information on possible changes induced in food matrices by PPA treatment. Exposure to PPA caused a perceptible color change towards yellow-brown accompanied by a strong reduction of the pH and the formation of insoluble sediments in the model solutions. The accumulation of nitrate, nitrite, but not of hydrogen peroxide was shown. LC-MS analysis demonstrated the formation of plasma-modified derivatives in all tested systems. The main reactions in liquid model solutions exposed to PPA were attributed to oxidation, nitration and polymerization of the phenolic compounds.

The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources. ispartof: FOODS vol:9 issue:7 ispartof: location:Switzerland status: published

High hydrostatic pressure (HHP) treatments affect the integrity and function of biomembranes and proteins of fresh produces. Initially, pressure affects membrane permeability, directly linked to a reversible decline in cell turgor. Reversibility reflects the restoration of intracellular solute gradients by re-established membrane semi-permeability and functionality of membrane-bound proteins. Above a certain threshold, pressure effects become irreversible resulting in tissue damage. Combining cell pressure probe and tissue impedance measurements allows differentiation between reversible and irreversible effects. Thus, these parameters were comparatively investigated in both fresh red cabbage leaves and in radish tubers, species-specifically exposed to various pre-determined relevant HHP conditions (red cabbage: 150–200 MPa at 35–55 °C for 5–20 min; radish: 100–200 MPa, at 20–40 °C for 5–10 min). These specific treatments facilitated the evaluation of the transition between reversible changes in membrane and protein properties and irreversible damages. While turgor declined immediately after HHP treatments, tissue damage occurred only delayed. The two products differed in their responses to various HHP conditions. Generally, HHP effects were limited and reversible at (and certainly also below) 100 MPa but were amplified with intensity of pressure treatments. Industrial relevance Increasing food security aspects but also growing concerns against conventional thermal treatments demand the application of novel and gentle nonthermal hygienisation techniques such as high hydrostatic pressure (HHP) also for the production of fresh ready-to-eat salads. However, knowledge about potential impacts of different HHP ranges on metabolic functionality and freshness of fruits and vegetables, and thus produce quality, is still only sketchy. This study comprehensively differentiated the reversible and irreversible effects of processing conditions on the physiological and structural basis of HHP effects on fresh red cabbage leaves and radish tubers. It thus provides valuable information on the absolute limits of the applicability of HHP for safety of fresh produces. The fact that pressure treatments above 150 MPa always resulted in irreversible tissue damage indicated that even short-term HHP treatments at room temperature are not suitable for the gentle sanitation of perishable fresh produces but may probably be useful as quarantine measure against parasites and viruses.

This study aimed at evaluating the potential of cold atmospheric pressure plasma (CAPP) treatment for the functionalization of dry bulky and powdery food materials. CAPP treatment was capable of modifying protein and techno-functional properties of different flour fractions from grain pea ( Pisum sativum ‘Salamanca’). Experiments using a pea protein isolate indicated that the reason for the increase in water and fat binding capacities in protein rich pea flour to 113% and 116%, respectively, is based on plasma-induced modifications of the proteins as their solubility was increased to 191%. This is also supported by detected changes in tryptophan fluorescence spectra. With increasing treatment times the fluorescence emission intensity increased at 328 nm and decreased at 355 nm indicating structural and/or compositional changes of the proteins. The results indicate that the application of CAPP can be exploited as a means to modulate functionality of dry bulk materials in the food sector.