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We examine the evolution of productivity and markups in US food and beverage manufacturing from 1959 through 2018. We account for non‐Hicks‐neutral (labour‐augmenting) productivity changes and compare markups with those in general manufacturing using the same dataset and model. We also compare our results with those of the increasingly popular De Loecker and Warzynski (2012, American Economic Review, 102, 2437) method, which does not account for non‐Hicks‐neutral productivity growth. Empirical results show that productivity growth in the food and beverage sector has been relatively slow and driven with equal intensity by Hicks‐neutral and labour‐augmenting productivity gains. General manufacturing shows higher productivity growth that is mostly labour‐augmenting, with markups comparable to those of food manufacturing. We find that accounting for labour‐augmenting productivity produces more moderate markup estimates than the De Loecker and Warzynski (2012) method. We also find no evidence of markups rising in either food manufacturing or general manufacturing in the last 20 years, in contrast to much of the recent economic literature. [ABSTRACT FROM AUTHOR]

The D-enantiomers of L-amino acids are non-proteinogenic but widely present in foods. This is due to spontaneous racemization or processing, such as heating or alkali treatment, leading to substantial dietary exposure. Additional exposure to D-amino acids (D-AAs) comes from the human microbiota; D-AAs are present in bacterial surface proteoglycans, essential for bacterial competition and growth. Humans and other mammals have a complex set of genes for D-AA transport and degradation, and capacity to synthesize several D-AAs. Free D-AAs are present at low levels in human tissues and body fluids, yet they are apparently of considerable physiological and pathological importance. Amino acid transport regulates their presence and favors specific D-AAs, e.g. D-serine, D-aspartate, D-cysteine, and D-glutamate, over many others. Some of these D-AAs interact with the ubiquitous glutamate-gated Ca2+ channels, affecting signaling functions in most organs, especially the intestine, kidney, and brain. Consequently, the exposures, synthesis, local and systemic transport of D-AAs could be much more biologically important in humans than previously assumed, likely playing a role in gut-organ signaling and in many degenerative diseases. [ABSTRACT FROM AUTHOR]

Sesame is an allergenic food with an increasing allergy prevalence among the European/USA population. Sesame allergy is generally life-persisting, being the cause of severe/systemic adverse immune responses in sesame-allergic individuals. Herein, clinical data about sesame allergy, including prevalence, diagnosis, relevance, and treatments are described, with focus on the molecular characterization of sesame allergens, their cross-reactivity and co-sensitization phenomena. The influence of food processing and digestibility on the stability/immunoreactivity of sesame allergens is critically discussed and the analytical approaches available for their detection in foodstuffs. Cross-reactivity between sesame and tree nuts or peanuts is frequent because of the high similarities among proteins of the same family. However, cross-reactivity phenomena are not always correlated with true clinical allergy in sensitized patients. Data suggest that sesame allergens are resistant to heat treatments and digestibility, with little effect on their immunoreactivity. Nevertheless, data are scarce, evidencing the need for more research to understand the effect of food processing on sesame allergenicity modulation. The demands for identifying trace amounts of sesame in foods have prompted the development of analytical methods, which have targeted both protein and DNA markers, providing reliable, specific, and sensitive tools, crucial for the effective management of sesame as an allergenic food. [ABSTRACT FROM AUTHOR]

To investigate cannabinoid content and profiles, 16 cannabinoids were quantified in 30 commercial hemp seed edible oils. In addition, one hemp seed oil was subjected to thermal processing up to 200 °C for up to 60 min. UHPLC-MS/MS was used for analysis. The content of cannabinoids in the samples ranged from 9 to 279 mg kg−1 (sum) and for Δ9-tetrahydrocannabinol (Δ9-THC) from 0.2 to 6.7 mg kg−1. Three samples exceeded the EU Δ9-THC equivalent maximum levels of 7.5 mg kg−1 for hemp seed oils. Cannabinoid profiles can provide indications of different product characteristics (e.g. degree of processing, variety of plant material). Furthermore, intense thermal processing (200 °C, 60 min) led to 38% decrease in sum cannabinoid content (sum of all analysed cannabinoids in this study), 99% decrease in cannabinoid acids, and 22% increase in Δ9-THC. [ABSTRACT FROM AUTHOR]

The recent increase in chronic diseases worldwide is a major cause for concern, with processed foods containing synthetic additives being a leading contributor. These additives are commonly used in the food industry for processing, storage, and packaging, and prolonged exposure to them can pose serious health risks. To address this issue, there is a growing demand for bio-based food additives that are environmentally friendly, free of side effects and chronic diseases like cancer, and promote overall health. Nanoemulsion technology can be used to create these natural-based additives, effectively enhancing their solubility, stability, and bioavailability. As such, natural-based nanoemulsions have the potential to become the next generation of food additives and pave the way for healthier food products. This study provides an overview of the production of natural-based food additives using nanotechnology approaches, examining their effects on different food products and in vitro and exploring their mechanisms of action. [ABSTRACT FROM AUTHOR]

Summary: Soybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods. [ABSTRACT FROM AUTHOR]

Matrix-associated mycotoxins that bind with macromolecular components through covalent or non-covalent interactions easily occur in various cereals, cereal-based products, and cereal-based feedstuff. They are "masked" by macro-components, causing the underestimation of total exposure risk of mycotoxins. Most of the current reports focus on the free and modified mycotoxins, while the matrix-associated forms are ignored but still can exert toxic effects after ingestion. In this paper, current researches and future prospects of matrix-associated mycotoxins are reviewed. Especially, a focus is set on the transformation of matrix-associated mycotoxins with their free forms during metabolism and food processing. Enzymes, temperature and pH levels during food processing can induce the interconversion of matrix-associated mycotoxins with free mycotoxins. Furthermore, the analytical methods targeted on matrix-associated mycotoxins are discussed. Due to the lack of efficient methods releasing the mycotoxins from matrix, the standard analytical methods has not developed so far. Also, we further analyzed the challenges of matrix-associated mycotoxins about variety, occurrence, toxicity and transformation, exposure assessment, which contributes to establish preventive measures to control their hazards for consumers. Overall, this overview is significant for perfecting risk assessment, as well as developing effective prevention and control actions to matrix-associated mycotoxins. [ABSTRACT FROM AUTHOR]

Chicory (Cichorium intybus L.; witloof) is a crisp bitter leafy vegetable, popularly used in western cuisine in salads and soups (leaves) and as an alternative to coffee (roasted roots). In this study, we explored the effect of heat processing under various temperatures and for different durations on the nutritional composition of chicory leaves using gas chromatography–mass spectrometry (GC/MS) and principal component analysis (PCA). "Vintor" chicory leaves were processed and homogenized to obtain lyophilized samples, and their moisture content and pH were measured. Heat processing was conducted at 4, 30, 60, and 100°C. Metabolites were extracted and analyzed using GC/MS. The results were statistically analyzed using multiple t‐tests and Tukey–Kramer method. A PCA was conducted using standardized data. A lower temperature (≤60°C) positively influenced the concentrations of nutritional components (sugars, free amino acids, and organic acids), branched‐chain amino acids (which reportedly improve exercise performance), and γ‐aminobutyric acid (which exerts antihypertensive effects). Whereas, a higher temperature (100°C) and microwave processing induced the generation of low‐molecular‐weight sugars from polysaccharides and glycosides, decreased free amino acid concentrations, and caused heat‐induced aminocarbonyl reactions. This study provides valuable information for enhancing the flavor profiles and potential health benefits of chicory leaves by identifying the optimal heat processing parameters for preserving the desired nutritional value. Practical Application: The palatability, nutritional content, and health benefits of chicory have been evaluated based on its inherent constituents, but changes in these parameters during food processing remain unclear. Heating at 30 and 60°C activated secondary metabolism in chicory, increasing the amino acid and organic acid concentrations, whereas heating at 100°C and microwave processing increased the sugar concentrations in chicory. Thus, the nutritional value and potential health benefits of chicory could be enhanced by processing it under controlled temperatures; the findings are valuable for both consumers and food processing industry. [ABSTRACT FROM AUTHOR]

Background: Modified polysaccharides have greatly expanded applications in comparison with native polysaccharides due to their improved compatibility and interactions with proteins and active compounds in food‐related areas. Nonetheless, there is a noticeable dearth of research concerning the utilization of carboxymethyl starch (CMS) as a microcapsule wall material in food processing, despite its common use in pharmaceutical delivery. The development of an economical and safe embedding carrier using CMS and gelatin (GE) holds immense importance within the food‐processing industry. In this work, the potential of innovative coacervates formed by the combination of GE and CMS as a reliable, stable, and biodegradable embedding carrier is evaluated by turbidity measurements, thermogravimetric analysis (TGA), X‐ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and rheological measurements. Results: The results indicate that GE‐CMS coacervates primarily resulted from electrostatic interactions and hydrogen bonding. The optimal coacervation was observed at pH 4.6 and with a GE/CMS blend ratio of 3:1 (w/w). However, the addition of NaCl reduced coacervation and made it less sensitive to temperature changes (35–55 °C). In comparison with individual GE or CMS, the coacervates exhibited higher thermal stability, as shown by TGA. X‐ray diffraction analysis shows that the GE‐CMS coacervates maintained an amorphous structure. Rheological testing reveals that the GE‐CMS coacervates exhibited shear‐thinning behavior and gel‐like properties. Conclusion: Overall, attaining electroneutrality in the mixture boosts the formation of a denser structure and enhances rheological properties, leading to promising applications in food, biomaterials, cosmetics, and pharmaceutical products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein--phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. [ABSTRACT FROM AUTHOR]

An increased consumption of ultra-processed foods (UPF) leads to a rising prevalence of chronic noncommunicable diseases. This study aims to characterise the nutrient profile of white-label pre-packaged foods and bakery products available in a market leader Portuguese food retail chain, according to the extent of processing proposed by NOVA classification system. The nutrient profile (energy, sugar, total fat, saturated fat and sodium) according to processing degree was analysed using non-parametric tests. UPF were the most energy dense (278 kcal/100 g, p <.001) and the highest in sugar (15.9 g/100 g, p <.001). Processed foods were the highest in sodium (538 mg/100 g, p <.001). Processed and UPF showed significantly higher total (12.4 and 10.8 g/100 g, respectively) and saturated fat content (6.10 and 4.61 g/100 g, respectively) than unprocessed/minimally processed foods (p <.001). Regarding the variation of the nutritional value across the extent of processing, different results were observed for some categories suggesting the importance of a stratified analysis. The consumption of less processed foods and the manufacture of processed/UPF with better nutrient profile should be promoted. [ABSTRACT FROM AUTHOR]

Purpose: To investigate the role of adiposity in the associations between ultra-processed food (UPF) consumption and head and neck cancer (HNC) and oesophageal adenocarcinoma (OAC) in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Methods: Our study included 450,111 EPIC participants. We used Cox regressions to investigate the associations between the consumption of UPFs and HNC and OAC risk. A mediation analysis was performed to assess the role of body mass index (BMI) and waist-to-hip ratio (WHR) in these associations. In sensitivity analyses, we investigated accidental death as a negative control outcome. Results: During a mean follow-up of 14.13 ± 3.98 years, 910 and 215 participants developed HNC and OAC, respectively. A 10% g/d higher consumption of UPFs was associated with an increased risk of HNC (hazard ratio [HR] = 1.23, 95% confidence interval [CI] 1.14–1.34) and OAC (HR = 1.24, 95% CI 1.05–1.47). WHR mediated 5% (95% CI 3–10%) of the association between the consumption of UPFs and HNC risk, while BMI and WHR, respectively, mediated 13% (95% CI 6–53%) and 15% (95% CI 8–72%) of the association between the consumption of UPFs and OAC risk. UPF consumption was positively associated with accidental death in the negative control analysis. Conclusions: We reaffirmed that higher UPF consumption is associated with greater risk of HNC and OAC in EPIC. The proportion mediated via adiposity was small. Further research is required to investigate other mechanisms that may be at play (if there is indeed any causal effect of UPF consumption on these cancers). [ABSTRACT FROM AUTHOR]

Summary: The so‐called emerging technologies have gained prominence in the field of food processing, compared to conventional heat treatments, due to technological, sensorial and microbiological safety benefits. Ultraviolet radiation (UV), more specifically UV‐C radiation, is inexpensive and has been one of the most studied technologies. This work seeks to summarise the application of UV‐C treatment, contextualising its efficiency in the inactivation of microorganisms in different food matrices and surfaces associated with food handling and allowing the visualisation of trends in the combination of UV‐C radiation with other technologies. Still, the technology is related to quantitative tools associated with food microbiology. Factors related to processing parameters, characteristics of the microbial population and food properties have a direct influence on the effectiveness of UV‐C technology. The UV‐C treatment parameters must be rigorously defined, considering the particularities of each food matrix, so that undesirable identity or sensory changes do not occur. The application of mathematical tools, such as predictive microbiology and quantitative microbial risk assessment, is fundamental in the planning and definition of processing parameters for UV‐C radiation technology. [ABSTRACT FROM AUTHOR]

Whole‐grain sorghum foods may elicit health‐promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health‐enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans. [ABSTRACT FROM AUTHOR]

Edible flowers are regaining interest among both the scientific community and the general population, not only for their appealing sensorial characteristics but also from the growing evidence about their health benefits. Among edible flowers, those that contain anthocyanins are among the most consumed worldwide. However, little is known regarding the bioaccessibility and absorption of their bioactive compounds upon ingestion. The aim of this work was to explore, for the first time, the behavior of anthocyanin-rich extracts from selected edible flowers under different food processing conditions and after ingestion using simulated digestions, as well as their absorption at the intestinal level. Overall, the results showed that the monoglucoside and rutinoside anthocyanin extracts were less stable under different pH, temperature, and time conditions as well as different digestive processes in the gastrointestinal tract. There was a prominent decrease in the free anthocyanin content after the intestinal phase, which was more pronounced for the rutinoside anthocyanin extract (78.41% decrease from the oral phase). In contrast, diglucoside and rutinoside anthocyanin extracts showed the highest absorption efficiencies at the intestinal level, of approximately 5% after 4 h of experiment. Altogether, the current results emphasize the influence of anthocyanins' structural arrangement on both their chemical stability as well as their intestinal absorption. These results bring the first insights about the bioaccessibility and absorption of anthocyanins from wild pansy, cosmos, and cornflower and the potential outcomes of such alternative food sources. [ABSTRACT FROM AUTHOR]

Insoluble dietary fiber (IDF) is a nutritional component constituting the building block of plant cell walls. Our understanding of the role of IDF in plant-based foods has advanced dramatically in recent years. In this Review, we summarize research progress on the subtypes, structure, analysis, and extraction methods of IDF. The impact of different food processing methods on the properties of IDF is discussed. The role of gut microbiota in the health benefits of IDF is introduced. This review provides a better understanding of the chemical features and biological functions of IDF, which may promote the future application of IDF in functional food products. Further investigation of the mechanisms underlying the health benefits of IDF enables the development of effective strategies for the prevention and treatment of human diseases. [ABSTRACT FROM AUTHOR]

Summary: The number of people buying gluten‐free breads and baked goods is increasing. To optimise the quality of gluten‐free breads, fat and additives are still often used. This project investigated whether the use of particle‐stabilised foams could eliminate or at least reduce the need for large amounts of fat and additives in gluten‐free toast bread. Hence, particle‐stabilised foams were added to bread doughs, kneaded in, baked and then analysed. The breads containing particle‐stabilised foams had no significant difference in firmness nor in adhesiveness compared to gluten‐free toast bread with additives or to the gluten‐containing bread. While the volume of the toast bread containing foam was lower than for the gluten containing reference toast bread, it had up to 2.0–2.5 times the volume than the gluten‐free bread reference without additives. These results showed a positive influence of the use of particle‐stabilised foams in gluten‐free bread without addition of additives. [ABSTRACT FROM AUTHOR]

Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future. [ABSTRACT FROM AUTHOR]

[Objective] To study the effects of Hami melon variety, soluble solid content, sugar solution concentration, packaging method, shelf life and other factors on the processing quality of ultra-high pressure can. [Method] Taking fresh Hami melon Xizhoumi No.24, Xizhoumi No.21 and Huangzuixian as the test materials, taking the quality of Hami melon can as observation indices, the color difference and other indices during the shelf life of ultra-high pressure can of Hami melon were regularly measured every 5 days. [Result] The changes of color difference value ΔE of canned pulp of Xizhoumi No.24 with soluble solid content 13%, sugar concentration 45.0% and plastic bottle packaging, Xizhoumi No.21 with soluble solid content 14%, sugar solution concentration 45.0% and plastic bottle packaging, Huangzuixian with soluble solid content 14%, sugar solution concentration 45.0% and plastic bottle packaging during the shelf life were the lowest. [Conclusion] The changes of AE of canned pulp of Huangzuixian with the soluble solid content 14%, sugar solution concentration 45.0%, and plastic bottle packaging during the shelf life were the lowest, which better maintained the quality of Hami melon and effectively prolong the shelf life of Hami melon. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these hazards involved in persistence in the FFPE. While some specific subtypes are more commonly reported as persistent, it is currently not possible to identify universal markers (i.e. genetic determinants) for this trait. Common risk factors for persistence in the FFPE are inadequate zoning and hygiene barriers; lack of hygienic design of equipment and machines; and inadequate cleaning and disinfection. A well‐designed environmental sampling and testing programme is the most effective strategy to identify contamination sources and detect potentially persistent hazards. The establishment of hygienic barriers and measures within the food safety management system, during implementation of hazard analysis and critical control points, is key to prevent and/or control bacterial persistence in the FFPE. Once persistence is suspected in a plant, a 'seek‐and‐destroy' approach is frequently recommended, including intensified monitoring, the introduction of control measures and the continuation of the intensified monitoring. Successful actions triggered by persistence of L. monocytogenes are described, as well as interventions with direct bactericidal activity. These interventions could be efficient if properly validated, correctly applied and verified under industrial conditions. Perspectives are provided for performing a risk assessment for relevant combinations of hazard and food sector to assess the relative public health risk that can be associated with persistence, based on bottom‐up and top‐down approaches. Knowledge gaps related to bacterial food safety hazards associated with persistence in the FFPE and priorities for future research are provided. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA), a potent nephrotoxin, is one of the most deleterious mycotoxins, with its prevalence in agricultural crops and their processed foods around the world. OTA is a major concern to food safety, as OTA exposure through dietary intake may lead to a significant level of accumulation in the body as a result of its long half-life (about 35 days). Its potent renal toxicity and high risk of exposure as well as the difficulty in controlling environmental factors OTA production has prompted the need for timely information on practical strategies for the food industry to effectively manage OTA contamination during food processing. The effects of various food processes, including both nonthermal and thermal methods, on the reduction in OTA were summarized in this review, with emphasis on the toxicity of residual OTA as well as its known and unknown degradation products. Since complete removal of OTA from foodstuffs is not feasible, additional strategies that may facilitate the reduction in OTA in food, such as adding baking soda and sugars, was also discussed, so that the industry may understand and apply practical measures to ensure the safety of its products destined for human consumption. [ABSTRACT FROM AUTHOR]

Documented as one of the oldest living civilizations, there is now evidence that Indigenous communities in Australia followed a sustainable lifestyle with well‐designed agricultural practices and adequate physical activity. Commonly known as wattleseeds in Australia, unique cultivars of Acacia have been consumed by Indigenous Australians for over 60,000 years. This research used descriptive sensory profiling to develop a lexicon for the aroma and flavor profiles of four wattleseed species before and after being subjected to different processing techniques. The processing methods selected were pressure cooking, dry roasting, wet roasting, and malting. The species included were Acacia kempeana, Acacia adsurgens, Acacia colei, and Acacia victoriae. Sensory differences were observed between the different cultivars as well as between the different food processing techniques. Results show that wattleseed species diversity is a key driver in determining the aroma profile, while taste profiles are modified by the type of processing method applied. Practical Application: This study provides foundational knowledge on these culturally significant seeds, supporting practical opportunities to diversify the uses of wattleseeds in food products. [ABSTRACT FROM AUTHOR]

Higher rates of peanut allergy have been observed in countries that commonly roast peanuts prior to consumption. Despite the importance of understanding the role of thermal processing in allergy and on peanut composition, studies toward generating signatures that identify molecular contents following processing are scant. Here, we identified spectral signatures to track changes and differences in the molecular composition of peanuts under raw, roasted, and high-pressure and high-temperature autoclaved conditions. We analyzed both the solid flesh of the seed and solutions derived from soaking peanuts using High-Resolution Magic Angle Spinning (HR-MAS) and solution 1H Nuclear Magnetic Resonance (NMR) spectroscopy, respectively. The NMR spectra of intact peanuts revealed triglycerides as the dominant species, assigned on the basis of multiplets at 4.1 and 4.3 ppm, and corresponding defatted flours revealed the presence of sugars. Sucrose assigned based on a doublet at 5.4 ppm (anomeric proton), and triglycerides were the most abundant small molecules observed, with little variation between conditions. Soaked peanut solutions were devoid of lipids, and their resulting spectra matched the profiles of defatted peanuts. Spectral signatures resulting from autoclaving differed strikingly between those from raw and roasted peanuts, with considerable line-broadening in regions corresponding to proteins and amino-acid side chains, from 0.5 to 2.0 ppm and 6.5 to 8.5 ppm. Taken together, by using complementary NMR methods to obtain a fingerprint of the molecular components in peanuts, we demonstrated that autoclaving led to a distinct composition, likely resulting from the hydrolytic cleavage of proteins, the most important molecule of the allergic reaction. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to examine the effect of traditional fermentation on gari's total heavy metal and mineral nutrient content. Design/methodology/approach: This study used a quantitative approach, descriptive-analytical design to baseline the risk of heavy metals and experimental design to assess the effect of traditional fermentation. Data were analyzed using descriptives, univariate and multivariate analysis. Findings: Although gari is rich in mineral nutrients (total calcium 3.9 ± 0.1 g/kg, copper 5.5 ± 0.02 mg/kg, iron 97.1 ± 5.8 mg/kg, potassium 9.1 ± 0.29 g/kg and zinc 3.4 ± 0.11 mg/kg), the significant levels of heavy metals (total arsenic 1.2 ± 0.01, cadmium 2.5 ± 0.04, lead 1.7 ± 0.01, mercury 2.8 ± 0.01 and tin 1.7 ± 0.02 mg/kg) present are a cause for concern. The results further suggested that traditional fermentation has reductive effects on some heavy metals and stabilizing or concentrating effects on mineral nutrients. Research limitations/implications: This paper provides evidence that traditional fermentation may have exploitable differential effects on heavy metal contaminants and mineral nutrients that should be further explored. Practical implications: Thise study reports fermentation implications for mitigating food with high heavy metal contaminants with minimal nutrient loss. Originality/value: This study fulfills an identified need to optimize traditional fermentation to ensure food safety and nutrient security. [ABSTRACT FROM AUTHOR]

Summary: Pea protein concentrate and isolate were blended to obtain protein blend formulas (PBFs) with three levels of protein content and investigated for their potential for developing texturised vegetable proteins (TVPs). PBFs were extruded at three screw speeds and two feed moisture contents to obtain TVPs. Nitrogen solubility index (NSI) and techno‐functional properties, i.e. water holding capacity, oil absorbance capacity, emulsion capacity and emulsion stability, of the raw materials and the TVPs were examined. Raising the protein content through PBF decreased NSI for both the raw formulas and the TVPs. Regardless of the PBF, extrusion processing substantially decreased NSI, but increased oil absorption capacity. Extrusion's impact on water holding capacity, emulsion capacity and stability was complex and might have been impacted by the protein content and source. Overall, PBF's impact on the techno‐functionality of TVPs was more pronounced than that of extrusion conditions. At higher PBF, the NSI, emulsion capacity and stability values of TVPs were negatively impacted, implying that high protein content does not equate to better TVP quality. Future, TVP techno‐functionality research should focus on a wider range of extrusion screw speed and feed moisture content or the effects of protein content and source. [ABSTRACT FROM AUTHOR]

At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique. [ABSTRACT FROM AUTHOR]

Intra-oral food processing, including chewing, is important for safe swallowing and efficient nutrient assimilation across tetrapods. Gape cycles in tetrapod chewing consist of four phases (fast open and -close, and slow open and -close), with processing mainly occurring during slow close. Basal aquatic-feeding vertebrates also process food intraorally, but whether their chew cycles are partitioned into distinct phases, and how rhythmic their chewing is, remains unknown. Here, we show that chew cycles from sharks to salamanders are as rhythmic as those of mammals, and consist of at least three, and often four phases, with phase distinction occasionally lacking during jaw opening. In fishes and aquatic-feeding salamanders, fast open has the most variable duration, more closely resembling mammals than basal amniotes (lepidosaurs). Across ontogenetically or behaviourally mediated terrestrialization, salamanders show a distinct pattern of the second closing phase (near-contact) being faster than the first, with no clear pattern in partitioning of variability across phases. Our results suggest that distinct fast and slow chew cycle phases are ancestral for jawed vertebrates, followed by a complicated evolutionary history of cycle phase durations and jaw velocities across fishes, basal tetrapods and mammals. These results raise new questions about the mechanical and sensorimotor underpinnings of vertebrate food processing. This article is part of the theme issue 'Food processing and nutritional assimilation in animals'. [ABSTRACT FROM AUTHOR]

Chewing is widespread across vertebrates, including mammals, lepidosaurs, and ray-finned and cartilaginous fishes, yet common wisdom about one group—amphibians—is that they swallow food whole, without processing. Earlier salamander studies lacked analyses of internal kinematics of the tongue, analyses of muscle function, and sampled few individuals, which may have caused erroneous conclusions. Specifically, without tongue and food kinematics, intraoral behaviours are difficult to disambiguate. We hypothesized that ambystomatid salamanders use diverse intraoral behaviours, including chewing, and tested this hypothesis with biplanar videofluoroscopy, X-ray reconstruction of moving morphology, and fluoromicrometry. We generated musculoskeletal kinematic profiles for intraoral behaviours in Axolotls (Ambystoma mexicanum), including three-dimensional skeletal kinematics associated with feeding, for gape, cranial and pectoral girdle rotations, and tongue translations. We also measured muscle fibre and muscle–tendon unit strains for six muscles involved in generating skull, jaw and tongue kinematics (adductor mandibulae, depressor mandibulae, geniohyoid, sternohyoid, epaxialis and hypaxialis). A principal component analysis recovered statistically significant differences between behaviour cycles, classified based on food movements as either chewing or transport. Thus, our data suggest that ambystomatid salamanders use a previously unrecognized diversity of intraoral behaviours, including chewing. Combined with existing knowledge, our data suggest that chewing is a basal trait for tetrapods and jaw-bearing vertebrates. This article is part of the theme issue 'Food processing and nutritional assimilation in animals'. [ABSTRACT FROM AUTHOR]

Objective: To analyse the purchase of food for school feeding, according to the extent and purpose of industrial processing and variety, exploring the feasibility of achieving the requirements and recommendations of the Brazilian School Feeding Programme, and the variety of unprocessed or minimally processed foods according to the purchase of ultra-processed foods. Design: Secondary data from 2016 from the Accountability Management System of the National Fund for Educational Development, concerning the food items purchased, were used to explore the feasibility of the requirements and recommendations. The foods were grouped according to the NOVA classification system. Variety was assessed by counting different types of unprocessed or minimally processed foods. Setting: Brazil. Participants: 3698 Brazilian municipalities. Results: Energy share from unprocessed or minimally processed foods was 44·1 % while that of ultra-processed foods was 29·9 %. The average of unprocessed or minimally processed food types purchased annually was 33·8 items. Of the municipalities, 35·8 % were within the limit established for the expenditure of funds for the purchase of processed and ultra-processed foods, while 8·7 % followed the recommendation for variety. The proportion of ultra-processed foods did not influence the variety of food items purchased. Conclusions: The results showed the feasibility of achieving the requirements and recommendations and underscored the importance of continued efforts to promote the inclusion of unprocessed or minimally processed foods in the school feeding programme while addressing the challenges associated with expenditure limits of processed and ultra-processed foods and enhancing variety, which is strategic to promote adequate and healthy meals. [ABSTRACT FROM AUTHOR]

The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments such as heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts, e.g. on muscle synthesis and glucose homeostasis. This review examines in vivo evidence that industrial and domestic food processing modify the kinetics of amino acid release and absorption following a protein-rich meal. It focuses on studies that used compositionally-matched test meals processed in different ways. Food processing at extremely high temperature at alkaline pH and/or in the presence of reducing sugars can modify amino acid sidechains, leading to loss of bioavailability. Some protein-rich food ingredients are deliberately aggregated, gelled or hydrolysed during manufacture. Hydrolysis accelerates protein digestion/absorption and increases splanchnic utilisation. Aggregation and gelation may slow or accelerate proteolysis in the gut, depending on the aggregate/gel microstructure. Milk, beef and eggs are heat processed prior to consumption to eliminate pathogens and improve palatability. The temperature and time of heating affect protein digestion and absorption rates, and effects are sometimes non-linear. In light of a dietary transition away from animal proteins, more research is needed on how food processing affects digestion and absorption of non-animal proteins. Food processing modifies the microstructure of protein-rich foods, and thereby alters protein digestion and absorption kinetics in the stomach and small intestine. Exploiting this principle to optimise metabolic outcomes requires more human clinical trials in which amino acid absorption rates are measured and food microstructure is explicitly considered, measured and manipulated. [ABSTRACT FROM AUTHOR]

The NOVA classification of food items has become increasingly popular and is being used in several observational studies as well as in nutritional guidelines and recommendations. We propose that there is a need for this classification and its use in the formulation of public health policies to be critically discussed and re-appraised. The terms 'processing' and 'ultra-processing', which are crucial to the NOVA classification, are ill-defined, as no scientific, measurable or precise reference parameters exist for them. Likewise, the theoretical grounds of the NOVA classification are unclear and inaccurate. Overall, the NOVA classification conflicts with the classic, evidence-based evaluation of foods based on composition and portion size because NOVA postulates that the food itself (or how much of it is eaten) is unimportant, but rather that dietary effects are due to how the food is produced. We contend that the NOVA system suffers from a lack of biological plausibility so the assertion that ultra-processed foods are intrinsically unhealthful is largely unproven, and needs further examination and elaboration. [ABSTRACT FROM AUTHOR]

Lycium genus (Goji berry) is recognized as a good source of homology of medicine and food, with various nutrients and phytochemicals. Lately, numerous studies have focused on the chemical constituents and biological functions of the L. barbarum L., covering phytochemical and pharmacological aspects. We aim to provide exclusive data on the nutrients of L. barbarum L. fruits and phytochemicals, including their structural characterization, the evolution of extraction, and purification processes of different phytochemicals of L. barbarum L. fruit while placing greater emphasis on their wide-ranging health effects. This review also profitably offers innovative approaches for the food industry and industrial applications of L. barbarum L. and addresses some current situations and problems in the development of L. barbarum L. in deep processing products, which can provide clues for the sustainable development of L. barbarum L. industry. [ABSTRACT FROM AUTHOR]

Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrinsic flavor and odor are the major obstacles limiting consumer's acceptance. These off-flavors are often described as "green," "grassy," "beany," "fatty" and "bitter." This review highlights the presence and formation of common off-flavor volatiles (aldehydes, alcohols, ketones, pyrazines, furans) and nonvolatiles (phenolics, saponins, peptides, alkaloids) from a variety of plant-based foods, including legumes (e.g. lentil, soy, pea), fruits (e.g. apple, grape, watermelon) and vegetables (e.g. carrot, potato, radish). These compounds are formed through various pathways, including lipid oxidation, ethanol fermentation and Maillard reaction (and Strecker degradation). The effect of off-flavor compounds as received by the human taste receptors, along with its possible link of bioactivity (e.g. anti-inflammatory effect), are briefly discussed on a molecular level. Generation of off-flavor compounds in plants is markedly affected by the species, cultivar, geographical location, climate conditions, farming and harvest practices. The effects of genome editing (i.e. CRISPR-Cas9), various processing technologies, such as antioxidant supplementation, enzyme treatment, extrusion, fermentation, pressure application, and different storage and packaging conditions, have been increasingly studied in recent years to mitigate the formation of off-flavors in plant foods. The information presented in this review could be useful for agricultural practitioners, fruits and vegetables industry, and meat and dairy analogue manufacturers to improve the flavor properties of plant-based foods. [ABSTRACT FROM AUTHOR]

Due to its numerous benefits to sustainability, product quality, and consumer health, the use of bio-enzymes in food systems has grown in significance. The importance of these enzymes in the creation of sustainable food is highlighted in this abstract. By increasing the bioavailability of vital nutrients and lowering the amount of anti-nutrients, bio-enzymes serve a critical role in boosting the nutritional value of food. By displacing artificial additives and preservatives, they also assist in the production of products with cleaner labels. Reduced food waste, increased shelf life, and consistency and flavour of food items are all made possible by bio-enzymes. Additionally, their eco-friendly sourcing and sustainable production methods meet the rising demand for food production that is environmentally conscious. The significance of bio-enzymes is growing in an era of increased sustainability goals, consumer awareness and environmental implications. The review presents studies on the utility of bio enzymes in food production and processing and in improving food quality, nutritional value, and safety and its role in the environmental impact and exploration of the latest technological developments and innovations in the food industry along with the identification of literature gaps and areas where research is scarce. [ABSTRACT FROM AUTHOR]

Food additives are ingredients added to food and beverages in order to modify physical, chemical, biological or sensory characteristics, contributing to the development of products that are safer and more convenient and attractive. Although they are widely used by food industries, little is known about the distribution of the food additives currently employed in products marketed in Brazil. Therefore, this study aimed to use labelling information of commercial food and beverages in order to identify the substances currently used by the Brazilian industry. For this, 3300 labels of 426 food items described in the Personal Food Consumption module of the Household Budget Survey (POF 2017/2018) of the Brazilian Institute of Geography and Statistics (IBGE) were searched on websites of supermarket chains and food companies as well as by visits to commercial establishments. According to the ingredient lists of the evaluated samples, 186 distinct food additives were identified. The average number of declared substances per product was between 4 and 5, with most of the labels indicating the presence of 2 or 3 additives. Considering the identified substances, 93 had an Acceptable Daily Intake (ADI) not specified or not limited and 89 were additives with a numerical ADI. Citric acid and lecithin were the most frequent substances with ADI not specified or not limited while potassium sorbate and pentasodium triphosphate were the most frequent food additives with numerical ADI. The most frequent combinations found in the evaluated samples were of potassium sorbate and citric acid, and also sodium nitrite, sodium erythorbate, and sodium diphosphate. This study demonstrates the distribution of food additives in products marketed in Brazil, allowing the creation of a comprehensive and unprecedented database, which will contribute to the evaluation of usage trends and future exposure studies for health risk assessment. [ABSTRACT FROM AUTHOR]

Objective: To assess the prospective association of two diet quality scores based on the Nova food classification with BMI gain. Design: The NutriNet-Brasil cohort is an ongoing web-based prospective study with continuous recruitment of participants aged ≥ 18 years since January 2020. A short 24-h dietary recall screener including 'yes/no' questions about the consumption of whole plant foods (WPF) and ultra-processed foods (UPF) was completed by participants at baseline. The Nova-WPF and the Nova-UPF scores were computed by adding up positive responses regarding the consumption of thirty-three varieties of WPF and twenty-three varieties of UPF, respectively. Participants reported their height at baseline and their weight at both baseline and after approximately 15 months of follow-up. A 15-month BMI (kg/m2) increase of ≥5 % was coded as BMI gain. Setting: Brazil. Participants: 9551 participants from the NutriNet-Brasil cohort. Results: Increasing quintiles of the Nova-UPF score were linearly associated with higher risk of BMI gain (relative risk Q5/Q1 = 1·34; 95 % CI 1·15, 1·56), whereas increasing quintiles of the Nova-WPF score were linearly associated with lower risk (relative risk Q5/Q1 = 0·80; 95 % CI 0·69, 0·94). We identified a moderate inverse correlation between the two scores (–0·33) and a partial mediating effect of the alternative score: 15 % for the total effect of the Nova-UPF score and 25 % for the total effect of the Nova-WPF score. Conclusions: The Nova-UPF and Nova-WPF scores are independently associated with mid-term BMI gain further justifying their use in diet quality monitoring systems. [ABSTRACT FROM AUTHOR]

Objective: To assess the association between the consumption of ultra-processed foods (UPF) and diet quality among preschool children and women of reproductive age from Argentina. Design: Cross-sectional and nationally representative survey. The food items were classified according to the NOVA system. Consumption of fruits, vegetables, legumes, nuts, seeds and wholegrains was estimated, and the energy and nutrients related to non-communicable disease (NCD) intake. Linear regression was used to assess the associations. Setting: Argentina. Participants: Children aged 2–5 years (n 7022), female adolescent aged 10–19 years (n 2165) and women aged 20–49 years (n 4414). Results: UPF represented more than a quarter of total energy intake, 27 % in children, 31 % in female adolescents and 26 % in women. Across all age groups, the major contributors to UPF consumption were cookies and pastries (about 6·0–7·0 %), soft drinks (about 2·7–3·7 %), candies (about 1·8–4·6 %), and juices (about 1·3–1·7 %). The consumption of fresh vegetables, fresh fruits and legumes was negatively associated with UPF consumption. A significant positive association was found between the dietary share of UPF and the dietary content of NCD-promoting nutrients such as free sugars and total saturated and trans -fats. In contrast, a significant negative association was found with the content of NCD-protective such as fibre and protein. Conclusions: UPF were associated with lower consumption of healthy foods and higher intake of nutrients related to NCD in children and women of reproductive age in Argentina. It is necessary to design food policies that simultaneously reduce the consumption of UPF while promoting the intake of fresh and whole foods to improve the dietary quality. [ABSTRACT FROM AUTHOR]

Distribution of radionuclides depends on various factors, and milk processing into cheese is recommended as one of the significant measures of radiation protection during radioactive contamination of the environment. A total of 16 milk and 16 cheese (soft and hard) samples were examined using HPGe gamma‐ray spectrometry to obtain 137Cs and 40K activity concentrations. The Pearson's correlation coefficients between 137Cs and 40K were determined (0.73, 0.68, 0.19, −0.23), followed by determination of distribution of 137Cs and 40K from cow milk to two types of cheeses using food processing retention factors (0.07–0.34). Transfer of 137Cs obtained could serve a great purpose for predicting its distribution during cheesemaking. [ABSTRACT FROM AUTHOR]

Soybean isoflavones are secondary metabolites of bisphenol with various biological activities that are formed during the growth of legumes. Improving the bioaccessibility of soybean isoflavones is of great significance for their optimal bioactivity in humans. On the basis of soybean isoflavones' chemical composition and metabolic pathways, this review analyzes the effects of food components, especially processing methods, on the bioaccessibility and bioavailability of soybean isoflavones. The application progress of soybean isoflavones in food is summarized. This will provide some reference value for developing functional foods high in aglycone isoflavones. [ABSTRACT FROM AUTHOR]

Protein is abundant in ginkgo biloba L. seeds, and it outperforms many other seed proteins in terms of functional qualities and can be used as food additive. Furthermore, the ginkgo biloba seed protein (GBSP) is easy to separate and does not include prohibited amino acids. Numerous GBSP's separation and purification methods, physicochemical and functional properties, and bioactivities (anti-bacterial, anti-oxidative, and anti-tumor activities) were reviewed and compared to other proteins. Moreover the allergic glycoprotein that has limited GBSPs and various thermal and non-thermal technologies that have been used to reduce and eliminate GBSP allergy were reviewed, thus helping the production of hypoallergenic GBSP and making it suitable as a precious protein source. Finally, their advantages, drawbacks, recommendation, and future studies were provided. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods. Design/methodology/approach: Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as "nutrition value of acacia", "bioactive compounds", "health benefits", "processing and safety" were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained. Findings: The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned. Originality/value: This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing. [ABSTRACT FROM AUTHOR]

Celiac disease (CD) is an autoimmune intestinal disease caused by intolerance of genetically susceptible individuals after intake of gluten-containing grains (including wheat, barley, etc.) and their products. Currently, CD, with “iceberg” characteristics, affects a large population and is distributed over a wide range of individuals. This present review summarizes the latest research progress on the relationship between CD and gluten. Furthermore, the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten and gluten-free diets are emphatically reviewed. In addition, the current limitations in CD research are also discussed. The present work facilitates a comprehensive understanding of CD as well as gluten, which can provide a theoretical reference for future research. [ABSTRACT FROM AUTHOR]

Nanobubble (NB) technologies have received considerable attention for various applications due to their low cost, eco-friendliness, scale-up potential, process control, and unique physical characteristics. NB stands for nanoscopic gaseous cavities, typically <1μm in diameter. NBs can exist on surfaces (surface or interfacial NBs) and be dispersed in a bulk liquid phase (bulk NBs). Compared to the microbubbles, NBs exhibit high specific surface area, negative surface charge, and better adsorption. Bulk NBs can be generated by hydrodynamic/acoustic cavitation, electrolysis, water-solvent mixing, nano-membrane filtration, and so on. NBs exhibit extraordinary longevity compared to microbubbles, prompting the interest of the scientific community aiming for potential applications including medicine, agriculture, food, wastewater treatment, surface cleaning, and so on. Based on the limited amount of research work available regarding the influence of NBs on food matrices, further research, however, needs to be done to provide more insights into its applications in food industries. This review provides an overview of the generation methods for NBs, techniques to evaluate them, and a discussion of their stability and several applications in various fields of science were discussed. However, recent studies have revealed that, despite the many benefits of NB technologies, several NB generating approaches are still limited in their application in specific agro-food industries. Further study should focus on process optimization, integrating various NB generation techniques/combining with other emerging technologies in order to achieve rapid technical progress and industrialization of NB-based technologies. [ABSTRACT FROM AUTHOR]

Protein denaturation is a common process in the food industry, which can impact food quality and safety. Computational Fluid Dynamics (CFD) is a powerful tool that can be used to predict protein denaturation in food products. In this review article, we present an overview of the application of CFD simulation in predicting protein denaturation in food products. We discuss the factors that influence protein denaturation, the importance of predicting protein denaturation, and the various numerical methods used in protein denaturation studies. The main focus of the article is the use of CFD simulation in predicting protein denaturation in selected food products, such as milk, meat, and eggs. We provide examples of numerical studies that have been conducted on these products, and we discuss the results and implications of these studies. The use of CFD simulation can help to optimize food processing conditions, improve food quality and safety, and reduce waste and costs in the food industry. Overall, this review article highlights the importance of using advanced computational tools such as CFD simulation in food science, research and development. The use of CFD simulation can predict protein denaturation in food products. Numerical studies were conducted on selected food products to analyze protein denaturation. CFD simulation provides a powerful tool for optimizing food processing technologies. The results from the numerical studies can be used to improve the quality and safety of food products. The application of CFD simulation can lead to more efficient and sustainable food production practices. [ABSTRACT FROM AUTHOR]

The main objective of the present investigation was to evaluate the nutritional and sensory impacts of mortadella supplemented with various levels of Spirulina (Arthrospira platensis) powder (SP). Spirulina powder was investigated for its chemical composition, energy value, micronutrient concentration (mg/100 g), and functional qualities. The total amount of carotenoids, phenolics, flavonoids and antioxidant activity were assessed in chicken breast flesh and SP. Different SP (0-5.0%) proportions were integrated to mortadella recipes. The formulated mortadella samples were investigated for their proximate composition, mineral content, total carotenoids, total phenolics, total flavonoids, antioxidant activity, and sensory properties. SP possesses proteins, carbohydrates, crude fiber, ash, and lipids at 63.70, 15.84, 7.60, 7.49 and 5.37 g/100 g of dry sample, respectively. Water absorption capacity (WAC) and oil absorption capacity (OAC) of SP were 1.77 g and 1.65 mL/g of the sample, respectively. The results of the current study revealed that the antioxidant activity and total phenolic content of SP were significantly higher than those of chicken breast by 71.29- and 15.38-fold, respectively. Crude protein content of the mortadella control sample (SP0) was 13.58%, which increased to 14.17%, 14.72%, 15.33%, 15.95% and 16.49% for mortadella samples enhanced with 1%, 2%, 3%, 4% and 5% SP, respectively. Calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, and selenium contents in mortadella samples, partially replaced with 5% SP, were approximately 2.27-, 1.21-, 1.28-, 1.02-, 1.46-, 3.91-, 1.21- and 1.08-fold higher, respectively, compared to the control sample without SP addition. The highest levels of total carotenoids, total phenolics, total flavonoids and antioxidant activity were found in the mortadella samples integrated with 3%, 4% and 5% SP. In contrast, the control sample and those supplemented with 1% and 2% SP were absolutely low in these constituents. The highest results (8.06-8.07) for overall acceptance were observed in mortadella samples with 2% and 3% SP. [ABSTRACT FROM AUTHOR]

Peanut meal (PM) is a by-product of extracting oil from peanut kernels. Although peanut meal contains protein, carbohydrates, minerals, vitamins, and small amounts of polyphenols and fiber, it has long been used as a feed in the poultry and livestock industries due to its coarse texture and unpleasant taste. It is less commonly utilized in the food processing industry. In recent years, there has been an increasing amount of research conducted on the deep processing of by-products from oil crops, resulting in the high-value processing and utilization of by-products from various oil crops. These include peanut meal, which undergoes treatments such as enzymatic hydrolysis in industries like food, chemical, and aquaculture. The proteins, lipids, polyphenols, fibers, and other components present in these by-products and hydrolysates can be incorporated into products for further utilization. This review focuses on the research progress in various fields, such as the food processing, breeding, and industrial fields, regarding the high-value utilization of peanut meal and its hydrolysates. The aim is to provide valuable insights and strategies for maximizing the utilization of peanut meal resources. [ABSTRACT FROM AUTHOR]

Summary: This study examined three collaborative scenarios for the implementation of a high‐level aseptic filling machine in small‐scale food processing for improved food safety in short food supply chains. A two‐stage research design was implemented, based on an exploration and evaluation phase. Two workshops were organised to conceptualise the following scenarios: mobile packaging, cooperative and individual ownership. A novel approach to the strengths, weaknesses, opportunities and threats‐analytical hierarchy process methodology was used to compare stakeholder perceptions and preferences for different scenarios within one case study. Financial benefits played a key role in each collaborative scenario. The most suitable scenario was found to be the mobile packaging, offering flexibility and no initial investment cost while enabling collaborations. The cooperative scenario has the potential for centralised logistics and marketing while being conscious of its organisational structure. Individual ownership should also focus on centralised logistics and marketing while considering food safety and flexibility limitations. [ABSTRACT FROM AUTHOR]

This article focuses on migrant labour in Nordic agriculture, wild berry picking and food processing. The starting point is the fear of a food crisis at the beginning of the coronavirus pandemic (2020) because of the absence of migrant workers. The question was raised early in the pandemic if food systems in the Global North are vulnerable due to dependence on precarious migrant workers. In the light of this question, we assess the reactions of farmers and different actors in Denmark, Finland, Norway and Sweden to what looked like an unfolding food crisis. In many ways, the reactions in the Nordic countries were similar to each other, and to broader reactions in the Global North, and we follow these reactions as they relate to migrant workers from an initial panic to a return to business as usual despite the continuation of the pandemic. In the end, 2020 proved to be an excellent year for Nordic food production in part because migrant workers were able to come. We discuss reasons why the Nordic countries did not face disruptions during the pandemic, map out patterns of labour precarity and segmentation for migrant labour in agriculture and food production in the Nordic countries and propose questions for further research. [ABSTRACT FROM AUTHOR]

The study analyzed manufacturing possibilities of oat milk and its products in Egypt. The objectives of the study are: (i) identify the current situation of dairy alternatives in the world, and )ii( analyze the possible opportunities for manufacturing oat milk products in Egypt. It was found an increase in global demand for dairy alternatives and its products. Dairy alternatives include soy, almond, rice, coconut, and oat milk. Oat milk tops the lists of the best-selling dairy products in most countries of the world, so it is considered one of the dairy alternatives that is a strong candidate for expansion in its production in recent times. The study assumed a unit production capacity for manufacturing oat milk products)drink milk, ice cream, and yogurt( amounting to 3.5 tons of oats annually, the project lifespan is 12 years, and the discount price is 22%. The study concluded that the factory will achieve net cash flows during the life of the project whose current value is 0.29millionpounds, and IRR is 36%, which greatly exceeds the lending rate in banks, and the ratio of current benefits to current costs is 1.1, meaning that the project is financially feasible. The pay back period is 2.8 years. By analyzing the sensitivity of the project to an increase in the price of a ton of oats which used in manufacturing by 10%, it leads to a decrease in IRR and net present valueby15% and 39%, respectively, and an increase in the capital recovery period to 3.3 years. But the increasing labor wages by 10% leads to a decrease in IRR and net present value by7%and 18%, respectively, and an increase in the capital payback period to 3.02 years. While increasing the price of containers by 10% leads to a decrease in IRR and net present valueby4% and 9%, respectively, and an increase in the capital recovery period to 2.91 years. As analyzing the sensitivity of the project to the decrease in the price of drinkable milk by10%, it leads to a decrease in IRR and the net present value by 22% and 56%, respectively, and an increase in the capital payback period to 3.6 years. But the decrease in the price of ice cream by 10%, it leads to a decrease in IRR and the net present value by 14%and 37%, respectively, and an increase in the capital recovery period to 3.27 years. While the decrease in the price of yogurt by 10% leads to a decrease in IRR and the net present value by 9%and21%, respectively, and an increase in the capital payback period to 3.06 years. The study recommends the need to design and implement indicative campaigns in the field of manufacturing and marketing oat milk and its products with the aim of increasing consumer awareness of the nutritional importance of these products, designing a geographical map that includes specifying areas that are suitable for establishing production units in them, opening multiple marketing targeting the segment of consumers who are ready to pay higher prices in exchange for obtaining natural dairy products free of preservatives, and expanding production for the purpose of exporting to North America, as it is the largest consumer of dairy alternatives in the world, especially yogurt and ice cream, and to America, as it is the largest consumer in the world of oat milk and its products. [ABSTRACT FROM AUTHOR]

Although biostimulants are used in crop cultivation to improve productivity and/or quality of fruit and vegetables, their effect is rarely investigated up to processed food. Here, we investigated whether vitamin E content in lentils can be influenced by caffeine used as a biostimulant in a greenhouse‐controlled experiment, and how cooking influences its intake in our diet. Results showed that contents of γ‐tocopherol, the most abundant vitamin E homologue, increased by 27% upon biostimulant application during cultivation in raw lentils. However, these positive effects were completely abolished in the processed food, so cultivation differences had no effect on the cooked lentils. Cooking reduced by 43% and 50% of the contents of α‐ and γ‐tocopherols, respectively. A comparative study of vitamin E contents revealed that our lentil variety (variety 'Pardina' from ecological origin) contained more vitamin E than any other variety described thus far, with α‐ and γ‐tocopherol contents of 0.86 and 6.83 mg/100 g FW in raw lentils, and 0.49 and 3.42 mg/100 g FW in cooked lentils, respectively. A bowl of cooked 'Pardina' lentils, which are very typical in Mediterranean and Middle Eastern diets, can therefore represent a substantial proportion of the daily intake of vitamin E. [ABSTRACT FROM AUTHOR]