Hasil untuk "Food processing and manufacture"

Sandeep Jagtap, H. Trollman, Frank Trollman et al.

Food is one of the most traded goods, and the conflict in Ukraine, one of the European breadbaskets, has triggered a significant additional disruption in the global food supply chains after the COVID-19 impact. The disruption to food output, supply chains, availability, and affordability could have a long-standing impact. As a result, the availability and supply of a wide range of food raw materials and finished food products are under threat, and global markets have seen recent increases in food prices. Furthermore, the Russian-Ukrainian conflict has adversely affected food supply chains, with significant effects on production, sourcing, manufacturing, processing, logistics, and significant shifts in demand between nations reliant on imports from Ukraine. This paper aims to analyze the impacts of the conflict between Russia and Ukraine on the effectiveness and responsiveness of the global food supply chains. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) approach, including grey literature, was deployed to investigate six key areas of the food supply chains that would be impacted most due to the ongoing war. Findings include solutions and strategies to mitigate supply chain impacts such as alternative food raw materials, suppliers and supply chain partners supported by technological innovations to ensure food safety and quality in warlike situations.

F. Tubiello, Kevin Karl, A. Flammini et al.

Abstract. We present results from the FAOSTAT emissions shares database, covering emissions from agri-food systems and their shares to total anthropogenic emissions for 196 countries and 40 territories for the period 1990–2019. We find that in 2019, global agri-food system emissions were 16.5 (95 %; CI range: 11–22) billion metric tonnes (Gt CO2 eq. yr−1), corresponding to 31 % (range: 19 %–43 %) of total anthropogenic emissions. Of the agri-food system total, global emissions within the farm gate – from crop and livestock production processes including on-farm energy use – were 7.2 Gt CO2 eq. yr−1; emissions from land use change, due to deforestation and peatland degradation, were 3.5 Gt CO2 eq. yr−1; and emissions from pre- and post-production processes – manufacturing of fertilizers, food processing, packaging, transport, retail, household consumption and food waste disposal – were 5.8 Gt CO2 eq. yr−1. Over the study period 1990–2019, agri-food system emissions increased in total by 17 %, largely driven by a doubling of emissions from pre- and post-production processes. Conversely, the FAOSTAT data show that since 1990 land use emissions decreased by 25 %, while emissions within the farm gate increased 9 %. In 2019, in terms of individual greenhouse gases (GHGs), pre- and post-production processes emitted the most CO2 (3.9 Gt CO2 yr−1), preceding land use change (3.3 Gt CO2 yr−1) and farm gate (1.2 Gt CO2 yr−1) emissions. Conversely, farm gate activities were by far the major emitter of methane (140 Mt CH4 yr−1) and of nitrous oxide (7.8 Mt N2O yr−1). Pre- and post-production processes were also significant emitters of methane (49 Mt CH4 yr−1), mostly generated from the decay of solid food waste in landfills and open dumps. One key trend over the 30-year period since 1990 highlighted by our analysis is the increasingly important role of food-related emissions generated outside of agricultural land, in pre- and post-production processes along the agri-food system, at global, regional and national scales. In fact, our data show that by 2019, pre- and post-production processes had overtaken farm gate processes to become the largest GHG component of agri-food system emissions in Annex I parties (2.2 Gt CO2 eq. yr−1). They also more than doubled in non-Annex I parties (to 3.5 Gt CO2 eq. yr−1), becoming larger than emissions from land use change. By 2019 food supply chains had become the largest agri-food system component in China (1100 Mt CO2 eq. yr−1), the USA (700 Mt CO2 eq. yr−1) and the EU-27 (600 Mt CO2 eq. yr−1). This has important repercussions for food-relevant national mitigation strategies, considering that until recently these have focused mainly on reductions of non-CO2 gases within the farm gate and on CO2 mitigation from land use change. The information used in this work is available as open data with DOI https://doi.org/10.5281/zenodo.5615082 (Tubiello et al., 2021d). It is also available to users via the FAOSTAT database (https://www.fao.org/faostat/en/#data/EM; FAO, 2021a), with annual updates.

Akriti Taneja, Gayathri Nair, Manisha Joshi et al.

Artificial intelligence (AI) involves the development of algorithms and computational models that enable machines to process and analyze large amounts of data, identify patterns and relationships, and make predictions or decisions based on that analysis. AI has become increasingly pervasive across a wide range of industries and sectors, with healthcare, finance, transportation, manufacturing, retail, education, and agriculture are a few examples to mention. As AI technology continues to advance, it is expected to have an even greater impact on industries in the future. For instance, AI is being increasingly used in the agri-food sector to improve productivity, efficiency, and sustainability. It has the potential to revolutionize the agri-food sector in several ways, including but not limited to precision agriculture, crop monitoring, predictive analytics, supply chain optimization, food processing, quality control, personalized nutrition, and food safety. This review emphasizes how recent developments in AI technology have transformed the agri-food sector by improving efficiency, reducing waste, and enhancing food safety and quality, providing particular examples. Furthermore, the challenges, limitations, and future prospects of AI in the field of food and agriculture are summarized.

B. Sionek, A. Szydłowska, M. Trząskowska et al.

Lactic acid bacteria (LAB), due to their many advantageous features, have been utilized in food manufacturing for centuries. Spontaneous fermentation, in which LAB play a fundamental role, is one of the oldest methods of food preservation. LAB survival and viability in various food products are of great importance. During technological processes, external physicochemical stressors appear often in combinations. To ensure the survival of LAB, adjustment of optimal physicochemical conditions should be considered. LAB strains should be carefully selected for particular food matrices and the technological processes involved. The LAB’s robustness to different environmental stressors includes different defense mechanisms against stress, including the phenomenon of adaptation, and cross-protection. Recently established positive health effects and influence on human wellbeing have caused LAB to be some of the most desirable microorganisms in the food industry. A good understanding of LAB defense and adaptation mechanisms can lead to both optimization of food production and storage conditions, as well as to obtaining LAB strains with increased tolerance to stressors. Hopefully, as a result, the final food product with naturally present or added LAB can achieve outstanding quality and safety with health benefits that meet consumer expectations.

Fengke Lin, Yuedi Xu, Siyu Lin et al.

Pukeng tea (PKT), a traditional Chinese dark tea, has been consumed for centuries, yet its volatile and microbial dynamics remain unclear. This study integrated metabolomics, chemometrics, and microbiome analysis to explore PKTs with 3–20 years of storage. HS-SPME-GC–MS identified 189 volatiles, mainly alcohols, aldehydes, and ketones. PCA and PLS-DA revealed distinct metabolite patterns, with 46 differential volatiles, such as 1-butanol and 1-penten-3-ol, characterized as potential discriminants among PKT samples. Microbiota analysis showed 11 dominant bacterial genera, shifting from Firmicutes in early storage to Actinobacteriota in later stages, while Aspergillus dominated fungal communities. Correlation analysis revealed significant associations between dominant microbes such as Staphylococcus and Saccharopolyspora and aroma-active volatiles, suggesting microbial contributions to PKT's evolving flavor. This study provides the first integrated characterization of volatile and microbial diversity in PKT, offering insights into quality control, product authentication, and functional microbe discovery for the sustainable development of traditional dark teas.

Yuzhu Wang, Archontis Politis, Konstantinos Drossos et al.

Multi-channel speech separation in dynamic environments is challenging as time-varying spatial and spectral features evolve at different temporal scales. Existing methods typically employ sequential architectures, forcing a single network stream to simultaneously model both feature types, creating an inherent modeling conflict. In this paper, we propose a dual-branch parallel spectral-spatial (PS2) architecture that separately processes spectral and spatial features through parallel streams. The spectral branch uses a bi-directional long short-term memory (BLSTM)-based frequency module, a Mamba-based temporal module, and a self-attention module to model spectral features. The spatial branch employs bi-directional gated recurrent unit (BGRU) networks to process spatial features that encode the evolving geometric relationships between sources and microphones. Features from both branches are integrated through a cross-attention fusion mechanism that adaptively weights their contributions. Experimental results demonstrate that the PS2 outperforms existing state-of-the-art (SOTA) methods by 1.6-2.2 dB in scale-invariant signal-to-distortion ratio (SI-SDR) for moving speaker scenarios, with robust separation quality under different reverberation times (RT60), noise levels, and source movement speeds. Even with fast source movements, the proposed model maintains SI-SDR improvements of over 13 dB. These improvements are consistently observed across multiple datasets, including WHAMR! and our generated WSJ0-Demand-6ch-Move dataset.

Anyi Wang, Qixin Zhong

Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure-design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.

Man Zhao, Ruwen Guan, Kai Wang et al.

This study evaluates the effects of pre-harvest chitooligosaccharide (COS) application on the quality of Cabernet Gernischt grapes and wine. Grapevines were sprayed with 0.37 mM COS and 0.1 % Tween 80 at fruit expansion (CE), veraison (CV), and maturity (CM) stages, for the control (CK), water was used with 0.1 % Tween 80. Post-harvest, the physicochemical properties, phenolic composition, antioxidant capacity, color attributes, and sensory characteristics of the grapes and wine were analyzed. COS treatment promoted the physicochemical indicators, phenolic substances, antioxidant capacity and color quality of grapes compared to CK, thus improving the quality of wine. Sensory evaluation showed the sensory quality of wine treated with COS is superior to that of CK, especially for the CM stage produced the best sensory quality. These findings demonstrate that COS is an effective plant elicitor for enhancing red wine grape and wine quality, offering a practical approach to improving sensory and physicochemical attributes.

Ying Cheng, Yilin Zhang, Xuechun Pang et al.

This study evaluated the safety of Lacticaseibacillus rhamnosus (L. rhamnosus) KF7, a probiotic strain originating from kefir, for potential use in infant and children's food products in China. The safety evaluation was conducted through a comprehensive approach involving whole-genome sequencing, in vitro and in vivo studies using alternative models: Caenorhabditis elegans (nematodes). Genomic analysis confirmed the absence of virulence factors and antibiotic resistance genes in KF7. Phenotypic characterization demonstrated that KF7 exhibits no antibiotic resistance, does not produce indole, is non-hemolytic, and lacks amino acid decarboxylase activity. Furthermore, KF7 was found to not produce histamine and generate only a minimal amount of tyramine when cultured in MRS medium supplemented with amino acids. The strain was also shown to produce both L- and D-lactic acid, with the concentration of D-lactic acid falling within a safe range. To further evaluate the safety of KF7 in vivo, nematode model was employed, with Pseudomonas aeruginosa serving as a pathogenic control and L. rhamnosus GG, known to be safe for infants and children, as a positive control. The results demonstrated that KF7 does not adversely affect nematode egg-laying, egg development, growth, locomotion, or lifespan. Instead, it appeared to have beneficial effects on gut microbiota and extending the nematodes' lifespan. In summary, this study established the method of using nematode as an in vivo evaluation to the safety of probiotics, and the safety data of the KF7 strain was supplemented by in vitro research, which proved that KF7 has a certain degree of safety.

Shai Barbut, Emily M. Leishman, Ryley J. Vanderhout et al.

Summary: Improving carcass portion yields (e.g., breast meat) is a major goal of modern turkey breeding and traditionally requires manual collection of portion weights. This can be a labor-intensive process considering the large amount of data needed to be useful for breeding companies. Recently, there has been increasing interest in using computer vision systems to assess parameters such as size, weight, volume, and grade of poultry meat. The present study developed mathematical equations to predict turkeys’ (4,000) meat yield using a non-invasive real-time 2D carcass imaging system. Although our breast meat models proved to be good, the thigh and drum models did not demonstrate a high correlation between observed and predicted weights probably due to the orientation of the image and any potential shifts made during image capture. These results represent a first step in developing prediction models for valuable turkey carcass portions using practical imaging systems. Further investigations need to take place to demonstrate this system can be more fruitful than simply predicting portion weight off live weight and help the industry to better collect phenotypes in a cost-effective manner.

RJ Krista Raye Y. Leocadio, Beth A. Polidoro, Thomas M. Cahill et al.

The growing population in the Philippines pressures its agriculture sector, leading farmers to use pesticides to boost crop productivity. However, this results in pesticide residues on produce, posing potential health risks. This study assessed pesticide levels in fruits and vegetables from selected farms in Bukidnon using Gas Chromatography-Mass Spectroscopy. All 67 samples tested positive, with 10 out of 14 target pesticides detected. Eggplant, broccoli, and bittergourd had the highest residue levels (60%), while chayote and string beans had the least (10%). Most samples were within maximum residue limits (MRLs), except broccoli and cabbage, which exceeded the MRL for indoxacarb. Dietary risk assessment of 410 consumers showed exposure levels below the U.S. EPA’s reference dose, suggesting no immediate noncancer health effects. However, lifetime exposure to multiple pesticides remains a concern. Consumers should be educated on proper handling, storage, and consumption practices to minimize pesticide-related health risks.

Naveen Raman, Jingwu Tang, Zhiyu Chen et al.

Food rescue organizations simultaneously tackle food insecurity and waste by working with volunteers to redistribute food from donors who have excess to recipients who need it. Volunteer feedback allows food rescue organizations to identify issues early and ensure volunteer satisfaction. However, food rescue organizations monitor feedback manually, which can be cumbersome and labor-intensive, making it difficult to prioritize which issues are most important. In this work, we investigate how large language models (LLMs) assist food rescue organizers in understanding and taking action based on volunteer experiences. We work with 412 Food Rescue, a large food rescue organization based in Pittsburgh, Pennsylvania, to design RescueLens, an LLM-powered tool that automatically categorizes volunteer feedback, suggests donors and recipients to follow up with, and updates volunteer directions based on feedback. We evaluate the performance of RescueLens on an annotated dataset, and show that it can recover 96% of volunteer issues at 71% precision. Moreover, by ranking donors and recipients according to their rates of volunteer issues, RescueLens allows organizers to focus on 0.5% of donors responsible for more than 30% of volunteer issues. RescueLens is now deployed at 412 Food Rescue and through semi-structured interviews with organizers, we find that RescueLens streamlines the feedback process so organizers better allocate their time.

Lisha Rani, Mukul Kumar, Deepika Kaushik et al.

Frying is one of the most popular and traditional processes used in the food industry and food services to manufacture products that are high in quality and with unique sensory characteristics. The most common method of frying is deep-fat frying, used worldwide due to its distinct flavor profile and sensory aspects, which leads to physio-chemical changes at both macro and micro levels. One of the major concerns with deep-fried foods is their high oil content, and a variety of metabolic disorders can be caused by overconsumption of these foods, including heart disease, obesity, and high cholesterol. Due to their enticing organoleptic properties with their delicious flavor, pleasing mouthfeel, and unique taste, making them irresistible, it is also responsible for undesirable and unacceptable characteristics for consumers. Oil absorption can be reduced by developing novel frying methods that limit the amount of oil in products, producing products with fewer calories and oil while maintaining similar quality, flavor, and edibility. In addition, different pretreatments and post-frying treatments are applied to achieve a synergistic effect. The transfer of mass and heat occurs simultaneously during frying, which helps to understand the mechanism of oil absorption in fried food. Researchers have discovered that prolonged heating of oils results in polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which can alter metabolism and cause cancer. To reduce the oil content in fried food, innovative frying methods have been developed without compromising its quality which also has improved their effect on human health, product quality, and energy efficiency. The aim is to replace the conventional frying process with novel frying methods that offer fried food-like properties, higher nutritional value, and ease of use by replacing the conventional frying process. In the future, it might be possible to optimize frying technologies to substantially reduce fried foods' oil content. This review focuses on a detailed understanding of different frying techniques and attempts to focus on innovative frying techniques such as vacuum frying, microwave cooking, and hot-air frying that have shown a better potential to be used as an alternative to traditional frying.

Houshmand Sharafi, Elahe Divsalar, Zeinab Rezaei et al.

Abstract Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible alternative to improving food quality and safety. Postbiotics in dry and liquid forms can be easily integrated into food formulations and packaging materials, exhibiting antimicrobial and antioxidant effects owing to the presence of multiple antimicrobials, such as organic acids, bacteriocins, exopolysaccharides and bioactive peptides. Postbiotics can thus control the growth of pathogens and spoilage microorganisms, thereby extending the shelf life of food products. Because of their ability to be easily manufactured without requiring extensive processing, postbiotics are regarded as a safer and more sustainable alternative to synthetic preservatives, which can have negative environmental consequences. Additionally, food manufacturers can readily adopt postbiotics in food formulations without significant modifications. This systematic review provides an in-depth analysis of studies on the use of postbiotics in the biopreservation and packaging of a wide range of food products. The review evaluates and discusses the types of microorganisms, postbiotics preparation and modification techniques, methods of usage in dairy products, meat, poultry, seafood, fruits, vegetables, bread, and egg, and their effects on food quality and safety.

Qing Li, Leina Dou, Yingjie Zhang et al.

Staphylococcal enterotoxins (SEs), the major virulence factors of Staphylococcus aureus, cause a wide range of food poisoning and seriously threaten human health by infiltrating the food supply chain at different phases of manufacture, processes, distribution, and market. The significant prevalence of Staphylococcus aureus calls for efficient, fast, and sensitive methods for the early detection of SEs. Here, we provide a comprehensive review of the hazards of SEs in contaminated food, the characteristic and worldwide regulations of SEs, and various detection methods for SEs with extensive comparison and discussion of benefits and drawbacks, mainly including biological detection, genetic detection, and mass spectrometry detection and biosensors. We highlight the biosensors for the screening purpose of SEs, which are classified according to different recognition elements such as antibodies, aptamers, molecularly imprinted polymers, T-cell receptors, and transducers such as optical, electrochemical, and piezoelectric biosensors. We analyzed challenges of biosensors for the monitoring of SEs and conclude the trends for the development of novel biosensors should pay attention to improve samples pretreatment efficiency, employ innovative nanomaterials, and develop portable instruments. This review provides new information and insightful commentary, important to the development and innovation of further detection methods for SEs in food samples.

M. Nielsen, A. S. Meyer, J. Arnau

Animal-based agriculture and the production of protein-rich foods from animals, particularly from ruminants, is not sustainable and has serious climate effects. A new type of alternative proteins is now on the menu, namely animal proteins produced recombinantly by microbial fermentation. This new technology, precision fermentation, is projected to completely disrupt traditional animal-based agriculture. Certain milk and egg proteins along with specific meat substitute analog components produced by precision fermentation are already entering the market. This first wave of precision fermentation products targets the use of these proteins as protein additives, and several commercial players are already active in the field. The cost-efficiency requirements involve production titers above 50 g/L which are several orders of magnitude higher than those for pharmaceutical protein manufacture, making strain engineering, process optimization, and scale-up critical success factors. This new development within alternative proteins defines a new research direction integrating biotechnology, process engineering, and sustainable food protein production. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Li Huang, Hui-Jing Li, Yanchao Wu

Black ginseng is a novel manufactured ginseng product, and the application of black ginseng products in market is increasing in recent years. Black ginseng is prepared by steaming and fermentation, but not as mature as processing red ginseng. Therefore, complete proposals for preparation techniques are firstly presented. Additionally, there are also abundant chemical components in black ginseng, including ginsenosides, polysaccharides, amino acids, polyphenols, flavonoids, etc. Among them, ginsenosides, polysaccharides and phenolic compounds are the main ingredients, making health benefits of black ginseng stronger than other ginseng products. Therefore, black ginseng as a functional food has come to the market in various forms, such as candies, tea, porridge, soup, etc. The improvement in nutrition, flavor, and safety has exhibited a broad prospect for black ginseng products in food industry. Accordingly, preparation technologies, phytochemistry, health benefits and application of black ginseng are comprehensively evaluated.

D. Jimenez-Champi, Frank L. Romero-Orejon, Angie Moran-Reyes et al.

ABSTRACT The potato is a tuber with high global demand and importance in the human diet. It is used by food industries to manufacture processed products (French fries, chips, and purees), and consequently, significant quantities of potato peel are generated as a by-product. Potato peels are rich in compounds like anthocyanins, glycoalkaloids, phenolic compounds, and flavonoids. These bioactive compounds are associated with good health because they protect the body’s cells from oxidative processes and have antioxidant, anti-inflammatory, antitumor, and anticancer properties. Hence, new methods to recover these compounds and their application to food matrices are being explored. This review aims to raise awareness of the value of potato peels as a source of different phenolic compounds and the need to recover them. The review highlights the most recent research on the use of this by-product in different foods to add value to the final composition or improve technological and nutritional properties.

I. D. Boateng

Elina Mauramo, Tea Lallukka, Noora Kanerva et al.

Abstract Background and objectives Associations between fruit and vegetable consumption and mental health have been observed, but studies comparing different types of plant foods are sparse. This study among Finnish municipal employees examined associations of the consumption of a range of different plant foods with emotional well-being (EWB). Data and methods We used survey data from the Helsinki Health Study conducted in 2017 among 19–39-year-old employees of the City of Helsinki, Finland (N = 5898, response rate 51.5%, 80% women). Consumption of plant foods, including fruit, berries, fresh and cooked vegetables and wholegrain bread, was measured by a food frequency questionnaire and dichotomised into daily/non-daily consumption. The EWB scale of the RAND-36 questionnaire was dichotomised, with the lowest quartile indicating ‘poor EWB’ and the three higher quartiles indicating ‘good EWB’. We used logistic regression for analysing the associations between plant food consumption and EWB. Analyses were sex-stratified and age, socioeconomic circumstances and psychosocial working conditions were adjusted for. Results Prevalence of daily consumption of plant foods varied from 25% for berries and cooked vegetables to 70% for fresh vegetables. Daily consumption was associated with good EWB among both women and men. The strongest age-adjusted association was found for fresh vegetables, with women (OR 1.48, 95% CI 1.27–1.74) and men (OR 1.86, CI 1.37–2.52) with daily consumption having clearly higher odds of good EWB compared to non-daily consumers. Associations slightly attenuated but mostly remained after adjusting for socioeconomic circumstances and working conditions. Conclusions More frequent plant food consumption was associated with good EWB. Thus, the results support the need for interventions that investigate whether the promotion of plant food consumption could show potential mental health benefits among employees.