Hasil untuk "Food processing and manufacture"

Mohamed Elleuch, D. Bedigian, Olivier Roiseux et al.

Yan DING, Yuxing WANG, Yuchan YANG et al.

Foods with a low glycemic index (GI) show great market potential in controlling blood sugar levels and improving health conditions, and gradually attracting the attention of researchers and the public. This paper applies the CiteSpace V software to analyze the hotspots of research on low-GI foods, and reviewes their research status and progress. A large number of studies have shown that low-GI foods can help reduce insulin resistance and significantly improve the blood glucose levels of people with diabetes. Factors such as starch structure, dietary fiber, fat, protein, and polyphenols, as well as their combinations, can significantly reduce the GI value of foods. Physical processing, biological processing, cooking, and storage methods can all change the GI value of foods. Therefore, different types of low-GI foods can be developed by selecting appropriate raw material combinations and processing methods. In the future, research should focus on optimizing combinations of food ingredients and integrating modern technologies, while strengthening policy support and public education on the promotion and popularization of low-GI foods.

Yao-ru Li, Lu-hong Yang, Xuan Zhao et al.

Setaria italica seed coat represents an underutilized source of bioactive polyphenols. This study employed an integrated approach combining spatial metabolomics, computational screening, and in vitro assays to characterize its polyphenol composition and antioxidant properties. UPLC-MS/MS analysis revealed distinct metabolite profiles with numerous polyphenols significantly enriched in seed coats relative to kernels. Molecular docking identified Homoplantaginin as a high-affinity ligand for catalase, with molecular dynamics simulations confirming complex stability. In vitro antioxidant assays demonstrated concentration-dependent scavenging activity of Homoplantaginin against ABTS•+, O₂•−, and •OH radicals. These findings highlight the potential of Setaria italica seed coat as a sustainable source of natural antioxidants for functional food applications, providing scientific basis for the valorization of this agricultural byproduct.

Ardiyanti Rahma Setiawati, Dedes Amertaningtyas, Ahmad Khoirul Umam

Salted egg is a well-known traditional product, particularly in many Asian countries, where it is valued for its unique savory taste, extended shelf life, and convenience. Consumer demand for healthier, more appealing food has sparked interest in enriching salted eggs with natural ingredients. The purpose of this study was to analyze the effect of adding kaffir lime leaf powder (Citrus hystrix) and citronella leaf powder (Cymbopogon nardus) to salted eggs on pH, antioxidants, moisture and organoleptics. The research method used was experimental using a completely randomized design (CRD) with 6 treatments and 3 replications. The treatment of lime leaf powder and lemongrass leaf powder addition rates are 0%, 2.5%, 5%, 7.5%, 10% and 12.5%. The data was analyzed using Analysis of Variance (ANOVA), if there is a real influence it will be tested using the Duncan test. The results of the study showed a very significant difference (p < 0.01) on antioxidants and organoleptics, and significant difference (p < 0.05) on pH value. Meanwhile, the addition of kaffir lime leaf powder and citronella leaf powder to salted eggs showed no significant difference (p > 0.05) on moisture content. Average pH value 7.05-7.84; antioxidant 1.46- 10.85 %; moisture content 55.13- 67.87%; organoleptic aroma 3.44-4.02; taste 3.58-4.08. This score range reflects how the participants perceived the aroma and rated the taste of the salted eggs. The conclusion of this research is the best treatment with the addition of kaffir lime leaf powder  and citronella leaf powder as much as 12.5%.

Kazi Ahsan Habib, Shaid Kaisar Shafi, Md. Nazmus Sakib et al.

The Hilsa shad, Bangladesh's national fish, is renowned across the North Indian Ocean region for its unique taste and flavor, soft texture, and high nutritional value. The present study develops a canned hilsa recipe in a mustard curry medium with a shelf life of 14 months at room temperature. Sensory evaluation scored the product over 8 on a 9-point hedonic scale, indicating strong consumer acceptance. Thermal processing was standardized using thermocouple sensors, recording a come-up time of 26 min, heating time of 32 min, cooling time of 15 min, and a sterilizing value (F0) of 17.22 min. Four treatment groups were prepared: one control (no preservatives) and the other three using edible preservatives (E 320, E 249 and their combination). Accelerated Shelf-Life Testing (ASLT) showed that all groups retained safety and quality standards, with no significant differences (p > 0.05) in total volatile basic nitrogen (TVBN). Other parameters such as color, flavor, odor, rancidity, and microbial loads of Escherichia coli, Staphylococcus aureus, yeast and mold counts, and Clostridium botulinum remained stable throughout the shelf-life study. Subsequently, the preservative-free treatment was selected for Real-Time Shelf-Life Testing (RT-SLT). After 14 months of RT-SLT, the selected treatment showed average values of pH, total volatile basic nitrogen (TVBN), and rancidity of 5.76, 4.62 mg/kg, and absent, respectively. The microbiological results from the RT-SLT showed that the levels of Total Plate Count, Yeast &amp; Mold, E. coli, S. aureus, and C. botulinum were <10 cfu/g, <0.3 cfu/g, <3 cfu/g, <10 cfu/g, and absent, respectively. These results meet established safety and quality standards, confirm the product's stability after 14 months of storage, and highlight the potential for developing a value-added, ready-to-eat canned hilsa product for both domestic and international markets.

LI Ke, OUYANG Runkun, SU Yun, HOU Aixiang, LI Jie, LI Zongjun

As the key to microbial fermentation, fermented grains have a decisive influence on the quality and flavor of Baijiu. In recent years, the research on fermented grains has received extensive attention from the academic community, especially in terms of the influence of microbial populations and their metabolic activities on the quality of Baijiu. Based on the bibliometric method, from multiple dimensions such as the number of published articles, journal distribution, author and institutional cooperation network, keywords co-occurrence and cluster analysis, the 1 373 related literatures published on China National Knowledge Infrastructure (CNKI) from 2014 to 2023 were systematically sorted out and visualized using CiteSpace V6.3.R1 software. The aim was to reveal the current hotspots and development trends of fermented grains research. The results showed that the main topics of fermented grains research focus on flavor substances, microorganisms and their fermentation processes, and microorganisms and flavor substances were the hot spots in the field of fermented grains. The study provided important references and guidance for researchers in the field of fermented grains, promoted further exploration and innovation in the field, and advanced the sustainable development of China's fermented grains industry.

Zixiang Zhao, Yuanjing Fu, Haiyan Wang et al.

IntroductionThe rising concerns about food security and the increasing demands for meat-based diet in China have highlighted the imbalance between the supply and demand of its feed grains. Scholars view the imports of soybeans as an unsustainable way of ensuring feed grain security. Therefore, this study investigates the optimization of soybean and pig integration zones in China.MethodsThe study has adopted a multi algorithm approach based on Random Forest Model, LSTM model, KMeans clustering, and PCA to highlight the factors influencing the integration of feed grain plantation and meat security.ResultsThe results of the PCA report that consumption, production levels, land availability, and pig quantity play an instrumental role in defining the integration of soybeans and pig farming. The results indicate that LSTM offers accurate predictions regarding the integration zones.ConclusionThe study concludes that areas with high consumption of meat and large production volumes offer an opportunity to integrate soybean cultivation and pig farming in China.

Mingming Zhang, Meiqin Li, Fang Wang et al.

Tea aroma is significantly influenced by hydrogen carbonate (HCO3−) in brewing water. This study investigated the impact of HCO3− in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography–mass spectrometry techniques. As the concentration of HCO3− in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO3− changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the presence of HCO3− markedly decreased EGCG content while increasing GCG content in tea infusion; these variations in catechin concentrations were correlated with changes in dimethyl sulfide and β-ionone concentrations. These findings enhance the understanding of flavor chemistry concerning tea and water, provide valuable insights for the scientific selection of tea brewing water.

Scott Slater, M. Lawrence, Benjamin Wood et al.

Background A major challenge to transforming food systems to promote human health and sustainable development is the global rise in the manufacture and consumption of ultra-processed foods (UPFs). A key driver of this dietary transition is the globalization of UPF corporations, and their organized corporate political activity (CPA) intended to counter opposition and block government regulation. UPF industry CPA and the corporate interest groups who lobby on their behalf have been well described at the national level, however, at the global level, this network has not been systematically characterized. This study aims to map, analyse, and describe this network, and discuss the implications for global food policy action on UPFs, global food governance (GFG), and food systems transformation. Methods We conducted a network analysis of the declared interest group memberships of the world’s leading UPF corporations, extracted from web sources, company reports, and relevant academic and grey literature. Data on the characteristics of these interest groups were further extracted for analysis, including year founded, level, type, and headquarter location. Results We identified 268 interest groups affiliated with the UPF industry. The UPF manufacturers Nestlé ( n  = 171), The Coca-Cola Company ( n  = 147), Unilever ( n  = 142), PepsiCo ( n  = 138), and Danone ( n  = 113) had the greatest number of memberships, indicating strong centrality in coordinating the network. We found that this network operates at all levels, yet key actors now predominantly coordinate globally through multistakeholder channels in GFG. The most common interest group types were sustainability/corporate social responsibility/multistakeholder initiatives, followed by branding and advertising, and food manufacturing and retail. Most corporate interest groups are headquartered where they can access powerful government and GFG decision-makers, nearly one-third in Washington DC and Brussels, and the rest in capital cities of major national markets for UPFs. Conclusions The UPF industry, and especially its leading corporations, coordinate a global network of interest groups spanning multiple levels, jurisdictions, and governance spaces. This represents a major structural feature of global food and health governance systems, which arguably poses major challenges for actions to attenuate the harms of UPFs, and to realising of healthy and sustainable food systems.

Wenjie Gao, Feng Chen, Xi Wang et al.

Food powders are ubiquitous in people's daily life and food industry production with numerous advantages. With the increasing use of food powder in the world, it is increasingly important to understand the processing methods of food powder and the changes in physicochemical properties after processing in order to control the processing conditions and the quality of final products. Among the many processing methods for food powders, superfine grinding technique is an emerging and useful tool for superfine powder manufacturing with some unique and promising properties, which has made the technique successfully applied in food processing over the recent decades. This review highlights the information of the main superfine grinding methods in the field of food processing and the changes in performance after superfine grinding treatment. Also, potential challenges, promising opportunities, and perspectives of this technology are covered in the review. This review will provide theoretical foundation and guideline for superfine food powder processing, which can provide new approaches and ideas for the high-value utilization of food raw materials as well as the food design.

Bhaskar Protim Mahanta, P. Bora, Phirose Kemprai et al.

Plant-based aroma chemicals, constituting the essential oils play a great role as the natural flavours and preservatives in the food industries. Many of these metabolites are susceptible to degradation under heat (i.e. thermolabile aroma chemicals) which may influence the organoleptic properties of the end-products e.g. essential oil, oleoresin, dry herb, tea and packaged juice. The current review identified in total 42 thermolabile aroma and/or flavour molecules belonging to monoterpenoids, sesquiterpenoids and phenolics. The probable pathway of their degradation and its promoting conditions were also described. Degradation pathways were categorized into five major classes including oxidation, C-C bond cleavage, elimination, hydrolysis and rearrangement. Numerous evidences were cited in support of the thermosensitivity of these phytochemicals under pyrolytic, thermal heating or gas chromatographic conditions. Various post-harvest processes involved in the manufacturing such as drying and distillation of the crops or thermal treatment of the food-products for storage were highlighted as the root cause of degradation. The influence of thermolabile aroma chemicals to maintain the sensory quality of the end-products such as citrus juices, floral oils and thermally cooked foods was discussed in detail. In the present article, detailed insight into the chemical and sensory aspects of thermosensitive aromas and flavours was provided, covering the period from 1990 up to 2020.

A. Olaniran, O. E. Adeoye, O. M. Oyadeyi et al.

The quest for novel functional food ingredients from natural sources is one of the most important discuss in food science and technology. Food industries dispose their valuable waste and some food industries re-process their wastes and used them as functional food ingredients, thereby developed their economy to survive in the neck cutting competition of the market. Enormous volumes of food processing by-products (FPBs) are produced from food manufacturing industries, accounting it as the second-largest quota of food waste generation. Fish known as ‘rich food for poor people,’ supplies good quality of fats, minerals vitamins and proteins to billions of populaces across the globe. However, the fish processing industry on daily basis generates huge wastes leading to the quest for management of these wastes. These wastes which can be referred to as by-products are generated during removal of head; gutting of the fish and during other secondary processing carried out either onboard in fishing vessels or at processing plants on the shores. Over the years there are bids for utilization of fish wastes and by products for production of functional food ingredients using bioactive compounds produced from them. This was aimed at reduction of processing waste, creation of sustainable economic boost, environmental safety while formulating value added functional food which could be of importance to human and animal health or wellbeing. By-products from fish processing such as blood, fleshy chunks of fatty fish, tails, liver from white lean fish, Fish heads, offal, viscera (gut, intestines, etc.), skin and shells have potentials utilization as raw materials for production of value-added functional food ingredients. Bioactive peptides isolated from various fish protein hydrolysates have reported to have several bioactivities such as immunomodulatory, antioxidative antihypertensive, antithrombotic, anticoagulant activities among others Hence from the review, the recovery of bioactive compound and utilization of these by-products are untapped sources for functional ingredients which can be applied in several aspects of food processing for the benefit of manufactures, supply series of nourishments, and consequently advancing the usefulness of the fish waste in consumers’ health and economic benefits of all stakeholders.

Bhaswati Chowdhury, Sanjeev Anand

Listeriosis, an invasive illness with a fatality rate between 20% and 30%, is caused by the ubiquitous bacterium Listeria monocytogenes. Human listeriosis has long been associated with foods. This is because the ubiquitous nature of the bacteria renders it a common food contaminant, posing a significant risk to the food processing sector. Although several sophisticated stress coping mechanisms have been identified as significant contributing factors toward the pathogen's persistence, a complete understanding of the mechanisms underlying persistence across various strains remains limited. Moreover, aside from genetic aspects that promote the ability to cope with stress, various environmental factors that exist in food manufacturing plants could also contribute to the persistence of the pathogen. The objective of this review is to provide insight into the challenges faced by the dairy industry because of the pathogens' environmental persistence. Additionally, it also aims to emphasize the diverse adaptation and response mechanisms utilized by L. monocytogenes in food manufacturing plants to evade environmental stressors. The persistence of L. monocytogenes in the food processing environment poses a serious threat to food safety and public health. The emergence of areas with high levels of L. monocytogenes contamination could facilitate Listeria transmission through aerosols, potentially leading to the recontamination of food, particularly from floors and drains, when sanitation is implemented alongside product manufacturing. Hence, to produce safe dairy products and reduce the frequency of outbreaks of listeriosis, it is crucial to understand the factors that contribute to the persistence of this pathogen and to implement efficient control strategies.

Zahra Rostampoor, Sima Afrashteh, Mohammad Mohammadianpanah et al.

Abstract Background In Iran, not only the incidence of colorectal cancer (CRC) is increasing but also the age of patients at diagnosis is alarmingly dropping. We need urgent actions to better understand the epidemiology of CRC and the contributing factors for such pattern in Iranian population. The aim of our study was to determine the potential contribution of lifestyle, including dietary pattern, to CRC in a large Iranian province. Methods A hospital based case-control study was performed on 572 participants (275 cases and 297 controls). Patients in the case group were newly diagnosed with CRC in a referral hospital and patients in the control group were selected from those patients with non-malignancy diseases who were admitted to the same hospital. Control group was frequency matched to the case group for gender and age. Results Based on the results of multivariable logistic regression analysis, direct associations were observed between usual pattern of defecation (OR> 3rd /every day =4.74, 95% CI: 1.78–12.59), chicken consumption (ORsometimes or always/occasionally = 6.33, 95% CI:3.23–12.43), family history of CRC (ORyes/no =5.79, 95% CI: 2.72–12.31), and alcohol consumption (ORyes/no =6.03, 95% CI: 2.14–16.98) with the odds of CRC among the study population. On the other hand, taking multivitamins (ORyes/no=0.09, 95% CI:0.04–0.20), consumption of coffee (ORalways/occasionally =0.29, 95% CI: 0.12–0.69), taking vitamins D supplement (ORyes/no =0.38,95% CI:0.22–0.66), and consumption of garlic (ORsometimes/occasionally =0.53,95% CI: 0.30–0.95) significantly reduced the odds of CRC. Conclusions We revealed potentially significant effects of several lifestyle related factors with CRC risk in Iranian population. More studies are required to understand the mechanism of action of the associated factors in developing CRC.

Bo Wang, Yali Zhu, Shuyu Liu et al.

A simple, rapid and novel method involving ultrahigh-performance liquid chromatography-electrospray ionization tandem triple quadrupole mass spectrometry (UHPLC-ESI–MS/MS) was developed to simultaneously detect erythromycin, its major metabolite and clarithromycin in chicken tissues (muscle, liver and kidney) and eggs (whole egg, albumen and yolk). Samples were extracted using acetonitrile–water (80:20, v/v), and a Cleanert MAS-Q cartridge was used to perform quick, easy, cheap, effective, rugged, and safe (QuEChERS) purification. The average recoveries were 87.78–104.22 %, and the corresponding intraday and interday relative standard deviations were less than 7.10 %. The decision limits and detection capabilities of the chicken tissues and eggs were 2.15–105.21 μg/kg and 2.26–110.42 μg/kg, respectively. For chicken tissues and eggs, the limits of detection and limits of quantification were 0.5 μg/kg and 2.0 μg/kg, respectively. The proposed method was successfully employed to analyse real samples, demonstrating its applicability.

Phil Green, Gary Montague, Ged McNamara et al.

Amirreza Asrari, Maryam Omidi Najafabadi, Jamal Farajollah Hosseini

The counties of Rafsanjan and Anar are some of the main production centers of pistachio, an important strategic commodity of Iran that is recently facing major environmental problems such as climate change. Therefore, the present research has modeled the degree of resilience of Rafsanjan pistachio and pomegranate farmers against climate change. The study's statistical population was pistachio farmers in the rural areas of Rafsanjan and Anar, which were 27,860 people. To determine the sample size of the research, a sample size of 588 users was calculated using Cochran's formula, with an error level of 4%. Users were then randomly selected in each village as a proportional assignment. A questionnaire was used for data collection. A group of experts determined its validity, and Cronbach's alpha method was used to determine its reliability and internal consistency. The combined method of Vaikor-entropy was used to measure the resilience behavior of Rafsanjan pistachio and pomegranate farmers against climate change. Data processing was done using MATLAB 7.10, AMOSver24, SPSSver25, and Arc-GIS 10.5 software. The results show that the behavior of the studied farmers' resilience against climate change is at an average level. Also, after analysis, the studied villages were divided into six levels, ranging from lack of endurance to resilient. None of the villages fell into the lowest or highest level. There are 8 villages with a very weak resilience level and 22 villages in the weak resilience level. There are 26 villages at the relatively resistant level and 4 villages in the good resilience level. This finding indicates that the investigated pistachio growers are not in good shape in terms of climate change resilience, and they are unable to deal with larger climate change variations, which can have serious effects on the agricultural sector and the villages' livelihoods.

Aleksey V. Tarasov, Natalia V. Zavorokhina, Olga V. Chugunova

The food industry knows a lot of methods to determine the total antioxidant activity. The potentiometric method includes the mediator system of potassium hexacyanoferrates (K3[Fe(CN)6]/K4[Fe(CN)6]) and has proved to be quite effective in assessing the antioxidant activity of food products. This method is simple and cheap but its interference issues still remain understudied. This research covered 30 potential interfering substances in beverages and their reactivity toward the mediator system of potassium hexacyanoferrates. The experiment featured carbohydrates (glucose, fructose, sucrose, lactose, maltose), dyes (E102, E110, E124, E129, E132, E133), preservatives (E210, E221, E222, E223, E236, E260), sweeteners (E420, E421, E950, E952, E954), and acidity regulators (E296, E330, E331iii, E334, E337, E338, E363, E386). The potential and pH were determined by the potentiometric method in a mediator system solution in the absence and presence of the abovementioned substances. Cysteine and ascorbic and gallic acids served as controls. Glucose, sucrose, and maltose did not interfere with the analysis, while fructose and lactose showed an insignificant positive interference of unspecified mechanism. Malic (E296), citric (E330), tartaric (E334), and phosphoric (E338) acids increased the potential of the mediator system by lowering the pH. However, these interference effects were observed only at high concentrations in an electrochemical cell and were leveled after a sixfold dilution. Indigo carmine (E132), sodium sulfite (E221), sodium hydrosulfite (E222), and sodium metabisulfite (E223) were oxidized by potassium ferricyanide and showed significant positive interference. Potassium ferricyanide was capable of oxidizing compounds other than natural antioxidants. The industrial use of indigo carmine is limited due to its poor light stability, while sulfites are popular components in winemaking. Sulfite interference is of particular concern in the analysis of white wines and is typical of other antioxidant activity methods. The obtained data can correct the results of the potentiometric antioxidant activity tests if the concentration of the interfering substance is known.

Yue LU, Yongqiang HU, Yuhong XIA et al.

To study the effect of Annulohypoxylon stygium fermented tea aqueous extracts (ASTAE) on blood lipids and liver protection in mice, 80 male KM mice were established hyperlipidemic model by high-fat diet induction, and then randomly divided into eight groups: blank control group (CK), model group (HF), positive control group (UA, 200 mg/kg), green tea group (GT, 400 mg/kg), Annulohypoxylon stygium group (AS, 400 mg/kg), and high (HA, 400 mg/kg), medium (MA, 200 mg/kg) and low (LA, 100 mg/kg) dose Annulohypoxylon stygium fermented tea aqueous extracts groups. After 5 weeks, serum total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), aspartate aminotransferase (AST), alanine aminotransferase (ALT), serum creatinine (Scr), blood urea nitrogen (BUN) and adiponectin (ADPN) levels were detected. Detect the organ index, and liver fat lesions and distribution were observed by HE and oil red O staining. The results showed that compared with the HF group, the HA group could extremely significantly reduce the levels of TC, TG, LDL-C, AST, ALT, BUN and Scr in hyperlipidemia mice (P<0.01). The levels of HDL-C and ADPN were significantly increased (P<0.01). It could improve the degree of fatty liver histopathology and reduce liver fat particles in the HA and MA groups. The results suggested that the ASTAE could improve dyslipidemia in hyperlipidemia mice and reduced lipid deposition in the liver of hyperlipidemic mice. The mechanism might be by increasing the level of adiponectin and regulating fat metabolism, to reduce blood lipids levels, improve the fatty liver disease and protect liver.

Débora Gonçalves Bortolini, Charles Windson Isidoro Haminiuk, Alessandra Cristina Pedro et al.

Highlights • The oxidation degree of phenolic compounds (PC) results in different types of teas.• Flavan-3-ols, 60% of PC in teas, highly contribute to biological activities.• New methods for teas manufacturing are required to ensure higher stability of PC.• Phenolic compounds from teas are also unstable to gastrointestinal digestion.• Biosorption and encapsulation of PC are alternatives for their preservation.