Hasil untuk "Food processing and manufacture"

Fidele Benimana, Christopher Kucha, Anupam Roy et al.

ABSTRACT The global demand for edible flowers has increased due to their diverse applications in food, nutraceuticals, and the medical field. However, issues of species identification, adulteration, contamination, and quality necessitate the use of advanced methods to authenticate product quality for edible flowers. Conventional methods are expensive, time‐consuming, and require highly skilled personnel and technical expertise. Spectroscopic methods, including Fourier transform infrared, near‐infrared, and Raman spectroscopy, are efficient, fast, and non‐destructive, providing rapid insight into the chemical structure and authenticity of edible flowers. This review systematically summarizes the recent advances in spectroscopic methods for authenticating edible flowers, including the detection of chemical changes and ensuring product integrity. The primary goal is to examine the applications of spectroscopic techniques for assessing quality changes in edible flowers during processing for food applications. Spectroscopic techniques, such as FT‐IR, NIR, and Raman spectroscopy, are rapid, accurate, and non‐destructive alternatives for authenticating the composition and quality of edible flowers. These methods enable the detection of bioactive compounds, differentiation of species, and identification of adulterants with minimal sample processing. Furthermore, chemometric models enhance data analysis, allowing for automated classification and real‐time quality monitoring of edible flowers.

S. Khalajian, N. Mooraki, M. Honarvar et al.

This research investigates the lactic fermentation process of sugar beet (Beta vulgaris L.) puree with the aim of creating a functional probiotic product. The focus is on optimizing fermentation conditions to enhance health benefits, thereby serving as a functional ingredient for various applications within the food industry. The lactic fermentation process utilized two strains, Lactobacillus plantarum and Lactobacillus casei, which were evaluated at different concentrations in both single (phase A) and mixed (phase B) applications. Critical parameters analyzed included fermentation duration, corn steep liquor (CSL), whey and glucose syrup, with a focus on their impacts on betaine levels, probiotic viability, antioxidant capacity, pectin content, sugar, lactic acid, and acetic acid. Through response surface methodology, optimal conditions were determined: For the A - L. casei sample, the optimal conditions included 4.78 % inoculation, 9.64 % syrup, and 1 % whey, with a fermentation period of 39.96 h. Under these conditions, the process yielded 1.833 mg/mL betaine and exhibited an antioxidant activity of 491.5 µm. The A - L. plantarum sample exhibited 5 % inoculation under similar conditions, yielding 1.863 mg/mL of betaine and an antioxidant activity of 475.71 µm. In the mixed B sample, the optimal conditions were identified as 5 % inoculation with a combination of 34.76 % L. plantarum and 25 % L. casei. Under these conditions, 1.38 mg/mL of betaine was produced after 67.76 h. These optimized samples hold significant potential as ingredients for the development of functional food products.

LIN Yongfeng, CHENG Zhen, LIU Wenmei, ZOU Zehua, LIU Hong, LIU Guangming, LIU Qingmei

In this study, the physicochemical properties of polysaccharides from Houttuynia cordata Thunb. fermented with Lactiplantibacillus plantarum HM6008 (FHCTP) were determined, and the antiallergic activity was evaluated using rat basophilic leukemia (RBL)-2H3 cells. The results showed that fermentation increased the ratio of mannose to sulfate in FHCTP. Compared with H. cordata Thunb. polysaccharides (HCTP), the particle size of FHCTP decreased by 26.67%, and its stability in aqueous solution increased. The inhibition rate of FHCTP on the degranulation of RBL-2H3 cells was significantly higher than that of HCTP, (82.79 ± 5.19)% versus (53.75 ± 1.95)%. After FHCTP intervention, the expression of fragment crystallizable epsilon receptor I (FcεRI) was significantly down-regulated, and the average fluorescence intensity decreased from 2 458.00 ± 7.50 to 1 495.00 ± 28.50. Both FHCTP and HCTP effectively inhibited the isomerization of cytoskeletal proteins and the increase of intracellular calcium ion concentration. In addition, in the mouse passive cutaneous anaphylaxis assay, FHCTP showed a more significant inhibitory effect on dye extravasation in mouse ears, indicating stronger antiallergic activity. In conclusion, FHCTP has better stabilizing effect on mast cells and effectively alleviates mast cell-mediated passive cutaneous anaphylaxis in mice. The results of this research are expected to promote the development and application of antiallergic products from edible and medicinal materials.

W. Leonard, Pangzhen Zhang, D. Ying et al.

The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.

C. G. Dalbhagat, D. Mahato, H. Mishra

Abstract Rice is one of the major cereal crops that act as an attractive material for the manufacture of ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals, modified starch, weaning foods, snack foods, pet foods, and dried soup, because of its colour, bland taste, flavour as well as good processing characteristics. Extrusion is the most versatile processing technology used in the food industry to develop the product having better nutritional, functional and sensory characteristics. This technique enables the control of the different processes like mixing, heating, cooking, shearing, and shaping of products. This review highlights the research work on the use of extrusion process technology to produce rice and rice-based products. The extrusion process parameters namely feed moisture, barrel temperature, screw speed, and feed rate markedly affect the product quality and their acceptability among consumers. Emphasis has been given on the effects of feed mixture composition or ingredients and the extrusion process parameters on physicochemical, textural, pasting, thermal and nutritional properties of the rice extrudates.

Iraj Karimi Sani, Mahdieh Masoudpour-Behabadi, Mahmood Alizadeh Sani et al.

Currently, the demand for eco-friendly packaging materials to replace plastic is increasing. Edible or biodegradable packaging films prepared from natural compounds such as proteins, polysaccharides, and lipids have emerged as alternatives to non-biodegradable packaging materials. Fruit and vegetable waste has potential as a bioplastic material promoting environmental sustainability. In this regard, the use of underutilized compounds, such as by-products of fruit and vegetable processing in the production of biodegradable packaging films, is attracting more and more attention due to the availability of raw materials, cheapness, abundance, environmental friendliness, suitable physical properties, unique sensory and nutritional properties, and increased physical properties and functionality. The food industry, such as oil, juice, jam, or sugar production, contributes significantly to food waste generation. The agricultural/food processing by-products such as husks, seeds, offal, leaves, and gums from the production and processing of food contain high amounts of fibrous and plant proteins such as starch, cellulose, and pectin. As a result, food waste can be reused for recycling and high-value-added purposes, reducing environmental pollution and enabling sustainable green development. The present review discusses the use of fruit and vegetable by-products for producing biopolymers as an alternative to synthetic plastic polymers and the application of these biopolymers as value-added functional packaging films and coatings.

F. Baghi, Adem Gharsallaoui, Emilie Dumas et al.

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

Salam A. Aboud, A. Altemimi, Asaad R S Al-HiIphy et al.

Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.

Tanja Guček, Sebastjan Radišek

Viroidne bolezni predstavljajo nenehno grožnjo svetovnemu kmetijstvu, saj lahko ti majhni in strukturno preprosti patogeni okužijo širok spekter gospodarsko pomembnih rastlin. Učinkovito preprečevanje in obvladovanje viroidnih okužb zato zahteva diagnostične pristope, ki omogočajo zanesljivo, občutljivo in specifično identifikacijo povzročiteljev bolezni. Z razvojem biokemije in molekularne biologije se je v zadnjih letih izboljšala občutljivost in specifičnost številnih diagnostičnih metod. Z zniževanjem stroškov sekvenciranja in večjo dostopnostjo se zelo hitro povečuje zanimanje za uporabo tehnologij visokopretočnega sekvenciranja (HTS) v rutinski rastlinski diagnostiki. Kljub velikemu potencialu HTS pa uvedba teh tehnologij v laboratorijsko prakso ostaja zahtevna. Med ključne izzive sodijo izbira ustrezne sekvenčne platforme in laboratorijskih protokolov, uporaba primernih bioinformacijskih orodij, zagotavljanje strokovno usposobljenega kadra ter vzpostavitev ustrezne računalniške infrastrukture. Čeprav so že oblikovani določeni standardi in smernice za uporabo HTS, ti zaradi specifičnih potreb laboratorijev niso univerzalno uporabni. Pregledni članek obravnava ključne vidike različnih pristopov HTS, njihove prednosti in omejitve ter prikazuje njihovo uporabnost na primeru diagnostike viroidnih bolezni.

E. Espiritu, J. L. Pauco, Renz S. Bareo et al.

S. Loveday

The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments like 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 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 nonlinear. 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.

Tiantian Zhao, Guowan Su, Lijun Zhang et al.

Abstract Food‐derived peptides have garnered significant attention in research due to their multifaceted functionalities, abundant availability, efficient utilization of agricultural by‐products, and environmentally sustainable preparation methods. These peptides play a crucial role in human health, yet their precise mechanisms of action remain largely unexplored, posing challenges in their screening, preparation, and effective application utilizing protein‐based raw materials. This review offers an extensive examination of 19 types of bioactive peptides derived from food. The sources of food‐derived bioactive peptides are well concluded and the classifications are made according to their potential health benefit based on five primary systems: general bodily functions, the nervous system, the cardiovascular system, the metabolic system, and the immune system. This review specifically highlights the multifaceted impacts of tasty peptides on human health, extending beyond their gustatory effects. Furthermore, it explores the interplay between various functions of bioactive peptides, noting a progression from basic to advanced functionalities. Antioxidant activity and the modulation of key enzymes are identified as fundamental actions that are interconnected with other functional properties. This implies that a single bioactive peptide could exhibit multiple beneficial effects. The key role of antioxidant capabilities is underscored based on their broad influence and straightforward assessment. This comprehensive analysis aims to deepen the systematic understanding of the diverse benefits offered by various food‐derived peptides.

Philipp Lotz, Marcus Petermann, Andreas Kilzer

Cells of spent brewer's yeast represent a natural and sustainable material for the encapsulation of aroma compounds. Although the usability of yeast cells as microcapsules was proven decades ago, respective technologies are not established in the market. The conventional production method involves the suspension of yeast and aroma oil in water. Resulting mixtures have a poor processability, which likely contributes to the lack of industrial interest. Production of flavour filled cells without the suspension step is possible using the concentrated powder form technology. In the given work, this high-pressure spraying process was used to fabricate a dry powder of yeast cells containing 15 wt% limonene. The release behaviour in different model matrices was investigated to predict the applicability in food products. Immediate or prolonged release was observed depending on the media composition. Water was confirmed as the main release trigger. The fabricated yeast capsules can serve as a controlled release system.

ZHANG Ning, YU Shilan, YAN Haoyi, ZHANG Yunjun, HAN Xiaoyu, REN Hongyu, CHEN Yuqing, LING Tiejun, AN Maoqiang

This study aimed to explore the diversity of metabolites and compare the metabolite profiles of Fuzhuan brick teas from Hunan and Shaanxi, to find out the difference in chemical components between fresh tea leaves and Fuzhuan brick tea and to identify the metabolites from fungi in Fuzhuan brick tea. Metabolomic studies on fresh tea leaf samples, Hunan and Shaanxi Fuzhuan brick teas and fungi from them were performed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and molecular networks of characteristic metabolites. The results showed no significant difference between Hunan and Shaanxi samples in the diversity or profile of metabolites. However, the diversity of metabolites significantly increased as fresh tea leaves were processed into Fuzhuan brick tea, with a decrease in the contents of flavan-3-ols, alkaloids, most amino acids and their derivatives being observed, as well as an increase in the contents of lysophosphatidylcholines (LPCs) and fatty acids, which was accompanied by the appearance of a rich variety of fungal metabolites. Among them, the typical ones included isopentenyl cyclic dipeptides, isopentenyl benzaldehydes, whose existence enriched the diversity of metabolites in Fuzhuan brick tea.

B. Meghzili, F.A. Benyahia, K. Szkolnicka et al.

Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of buttermilk as a substitute in the production of a novel soft cheese type ‘‘camembert’’. Methods: A total of 12 cheese samples of camembert cheese, both with and without buttermilk, were prepared and subjected to a series of physico-chemical analyses in October 2023 to measure protein, fat, total solids, pH, and production yield. Texture Profile Analysis was applied to evaluate textural characteristics, and the microstructure was examined using Scanning Electron Microscopy. A hedonic scale was employed in sensory evaluation to measure taste intensity. Results: The sample containing 90% cow's milk and 10% buttermilk exhibited the most significant (p≤0.05) physico-chemical characteristics as production yield of 45.33%±0.710, protein content of 28.9%±0.58, fat content of 24.88%±0.026, total solids of 54.62±0.23, and a pH of 6.42±0.58. Sensory evaluations demonstrated that camembert samples containing buttermilk were distinguished by high sensory quality and satisfactory taste profiles. In addition, a dense and tightly fused protein matrix was observed in the microstructure of the buttermilk fortified cheese. The results also emphasized that the acidic nature of buttermilk significantly affected the production yield, total solids content, and textural characteristics, evidenced by a hardness of 3.36 N and fracturability of 1.75 N. Conclusion: The results validate the use of buttermilk as an effective alternative in the production of a new type of soft cheese, manifesting improved sensory, structural, and physico-chemical characteristics. This investigation supports the innovative utilization of buttermilk in cheese production, potentially offering a valuable avenue for dairy industry by-products. DOI: 10.18502/jfqhc.11.2.15647

G. Kaushik, S. Satya, S. Naik

M. C. Ferrante, R. Mercogliano

Histamine (HIS) intoxication is a poisoning caused by histamine in food. Cheese is one of the most common dairy products associated with histamine levels which vary depending on the processing methods. The final content of histamine in cheese is influenced by intrinsic and extrinsic factors, their interactions, and contamination stemming from food processing. The application of control measures may be useful to inhibit/reduce production during cheese manufacture and processing but have a limited effect. To reduce histamine intoxication outbreaks from cheese consumption the introduction of quality control programs and appropriate risk mitigation options should be applied along the dairy chain from an overall perspective of food safety based on individual susceptibility and consumer sensitivity. As key food safety, this topic should be considered in future regulations in dairy products because the lack of a clear law on HIS limits in cheese may result in a significant potential deviation from the EU food safety strategy.

Nathália Leal Dominguez, Thaís Amaral Ferreira Baracho, Bruna de Abreu Toscano Souza et al.

Objetivo: Avaliar a relação do risco de síndrome de realimentação com desfechos clínicos (tempo de internação e óbito) em pacientes admitidos nos prontos socorros de dois hospitais públicos do Distrito Federal (DF). Método: Trata-se de um estudo com caráter longitudinal, prospectivo, observacional e analítico, o qual foi realizado em dois hospitais públicos do DF no período de agosto de 2018 a agosto de 2019. Resultados: A amostra foi composta por 478 pacientes admitidos nos prontos-socorros dos dois hospitais. Observou-se que 45,60% da amostra apresentou risco nutricional e 32,22% algum grau de desnutrição. A frequência do risco para síndrome de realimentação foi de 23,65%. Os pacientes que apresentaram risco para síndrome de realimentação apresentaram 83% mais risco de permanecerem internados por mais de 7 dias e 58% mais risco de óbito em relação aos pacientes que não apresentaram risco para SR. Conclusão: Pacientes que apresentam risco para síndrome de realimentação permaneceram mais tempo internados e possuem mais risco de irem a óbito.

Roba Jiso, Yisehak Kechero, Asrat Guja

AbstractAlthough camel production is the primary source of revenue for pastoralists and agro-pastoralists in the Borana, a number of issues affect camel performance in the area, with one of the most pressing being feed availability. Camel production often involves optimizing available feed availability, which is considered to be the principal limiting factor in a free-browsing environment. The purpose of this study was to investigate the feed resources that are available for dromedary camels (Camelus dromedarius) and their utilization practices in the Borana Plateau, southern Ethiopia. A household survey questionnaire, a focused group discussion, and key informant interviews were utilized to collect data from 364 camel herders in nine kebeles in the districts of Yabello, Elwaye, and Gomole. The results show that browsing trees and shrubs (53.3%) were the most commonly known feed resources accessible in the study’s areas, followed by herbaceous feed resources (42.3%). The total dry matter (DM) available was 1379.59 tons less than the total dry matter required for camels, which was 5242.71 tons. The total dry matter balance was −3863.12 tons along the studied districts, which was below the requirements. Camel feed is scarce all year, and the survey results show that 90.9% of respondents do not conserve camel feed in any way. Furthermore, 89.6% stated that they have received no training in feed conservation measures. This finding highlighted the significance of raising herder awareness of fundamental feed management and conservation techniques.

Wasiu Awoyale, Wasiu Awoyale, Busie Maziya-Dixon et al.

The use of the biophysical and textural qualities of fufu to choose the possible substitution of an adopted cassava variety (TMEB419-V1) with improved genotypes from the breeding program was assessed in this study. Standard methods were used for the biophysical and textural attributes of the fufu produced from different cassava roots. The outcomes portray that the means of the biophysical attributes of the fufu flour from different cassava genotypes are swelling power (SWP) of 13.59%, solubility index (SI) of 3.41%, dispersibility of 26.77%, bulk density (BD) of 54.46%, water absorption capacity (WAC) of 149.44%, peak viscosity of 693.97 RVU, trough viscosity of 319.76 RVU, breakdown viscosity of 374.21 RVU, final viscosity of 433.84 RVU, setback viscosity of 114.08 RVU, peak time of 4.49 min, and pasting temperature of 78.52°C, as well as moisture content of 4.92%, ash content of 0.52%, sugar content of 2.85%, starch content of 76.24%, amylose content of 31.68%, and cyanogenic potential content (CNP) of 3.03 mg HCN/kg. The sensory texture attributes depict that the cooked fufu dough was stretchable, slightly hard, sticky, and mouldable. The instrumental texture attribute of the cooked fufu dough is hardness 27.18 N/m2, adhesiveness −62.04 N/m2, moldability 0.93, stretchability 0.89, and gumminess 25.26 N/m2. Similar functional (BD) and pasting (peak and breakdown viscosities) properties and chemical composition (amylose content) to that of the control sample (V1 variety) were produced from the V6 genotype. However, the cooked fufu dough prepared from the V7 and V8 genotypes was comparable to that of the V1 variety in terms of the sensory (stretchability) and instrumental (moldability) texture attributes; therefore, most of the genotypes may be suitable for producing fufu flour like the control sample (V1 variety) based on attributes preferred by the consumers.