Hasil untuk "Food processing and manufacture"

B. Notarnicola, S. Sala, A. Antón et al.

Abstract Life cycle thinking is increasingly seen as a key concept for ensuring a transition towards more sustainable production and consumption patterns. As food production systems and consumption patterns are among the leading drivers of impacts on the environment, it is important to assess and improve food-related supply chains as much as possible. Over the years, life cycle assessment has been used extensively to assess agricultural systems and food processing and manufacturing activities, and compare alternatives “from field to fork” and through to food waste management. Notwithstanding the efforts, several methodological aspects of life cycle assessment still need further improvement in order to ensure adequate and robust support for decision making in both business and policy development contexts. This paper discusses the challenges for life cycle assessment arising from the complexity of food systems, and recommends research priorities for both scientific development and improvements in practical implementation. In summary, the intrinsic variability of food production systems requires dedicated modelling approaches, including addressing issues related to: the distinction between technosphere and ecosphere; the most appropriate functional unit; the multi-functionality of biological systems; and the modelling of the emissions and how this links with life cycle impact assessment. Also, data availability and interpretation of the results are two issues requiring further attention, including how to account for consumer behaviour.

F. Tubiello, C. Rosenzweig, G. Conchedda et al.

New estimates of greenhouse gas (GHG) emissions from the food system were developed at the country level, for the period 1990–2018, integrating data from crop and livestock production, on-farm energy use, land use and land use change, domestic food transport and food waste disposal. With these new country-level components in place, and by adding global and regional estimates of energy use in food supply chains, we estimate that total GHG emissions from the food system were about 16 CO2eq yr−1 in 2018, or one-third of the global anthropogenic total. Three quarters of these emissions, 13 Gt CO2eq yr−1, were generated either within the farm gate or in pre- and post-production activities, such as manufacturing, transport, processing, and waste disposal. The remainder was generated through land use change at the conversion boundaries of natural ecosystems to agricultural land. Results further indicate that pre- and post-production emissions were proportionally more important in developed than in developing countries, and that during 1990–2018, land use change emissions decreased while pre- and post-production emissions increased. We also report results on a per capita basis, showing world total food systems per capita emissions decreasing during 1990–2018 from 2.9 to 2.2 t CO2eq cap−1, with per capita emissions in developed countries about twice those in developing countries in 2018. Our findings also highlight that conventional IPCC categories, used by countries to report emissions in the National GHG inventory, systematically underestimate the contribution of the food system to total anthropogenic emissions. We provide a comparative mapping of food system categories and activities in order to better quantify food-related emissions in national reporting and identify mitigation opportunities across the entire food system.

Evelin Korcz, L. Varga

Abstract Background The growing consumer demand for foods that do not contain artificial additives and are “clean labeled” can be addressed in fermented products by using lactic acid bacteria (LAB) capable of synthesizing exopolysaccharides (EPS). There is great variability in LAB-based EPS in terms of quantity, monomer composition, molecular weight, charge, and structure, which results in an array of physicochemical and rheological properties that can be exploited for varied applications in the food industry. Scope and approach EPS are an alternative class of bio-thickeners widely used in the food industry. This review provides a brief overview of EPS composition and production, and highlights EPS functionality, focusing on specific areas and ways of applying them in food products. Key findings and conclusions Although EPS-producing LAB strains have been traditionally applied in the manufacture of cultured milks, their use in the production process of low-fat cheeses, different plant-based yogurt alternatives, diverse types of sourdough breads, and reduced-fat fermented meat products are some of the novel applications of these polymers. EPS interact with other food components to improve the rheological and sensory properties of foods and, thus, they can act both as texturizers and stabilizers, increasing the viscosity and mouthfeel of products. Despite the abundance of research findings, a better understanding of the structure–function relationship of EPS in food products still remains a challenge.

I. Kumar, Jyoti Rawat, Noor Mohd et al.

The food processing and handling industry is the most significant business among the various manufacturing industries in the entire world that subsidize the highest employability. The human workforce plays an essential role in the smooth execution of the production and packaging of food products. Due to the involvement of humans, the food industries are failing to maintain the demand-supply chain and also lacking in food safety. To overcome these issues of food industries, industrial automation is the best possible solution. Automation is completely based on artificial intelligence (AI) or machine learning (ML) or deep learning (DL) algorithms. By using the AI-based system, food production and delivery processes can be efficiently handled and also enhance the operational competence. This article is going to explain the AI applications in the food industry which recommends a huge amount of capital saving with maximizing resource utilization by reducing human error. Artificial intelligence with data science can improve the quality of restaurants, cafes, online delivery food chains, hotels, and food outlets by increasing production utilizing different fitting algorithms for sales prediction. AI could significantly improve packaging, increasing shelf life, a combination of the menu by using AI algorithms, and food safety by making a more transparent supply chain management system. With the help of AI and ML, the future of food industries is completely based on smart farming, robotic farming, and drones.

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.

A. Bustos, M. Taranto, C. L. Gerez et al.

In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 107 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and related to the conditions present in the bioreactor fermentation and drying processes as well as factors related to the food matrix and storage. The stress situations faced by probiotic microorganisms during the gastrointestinal transit especially during stomach and intestinal residence are also analyzed. In order to understand the adaptation mechanisms of probiotic bacteria to gastrointestinal stress, intrinsic and adaptive mechanisms identified in probiotic strains in response to acid stress and to bile and bile acid stress are analyzed. In addition, improvement strategies for multiple stress tolerance of lactic acid bacteria through directions dealing with stress, accumulation of metabolites, use of protectants, and regulation of technological parameters are examined. Finally, the definition of postbiotics, inanimate microorganisms and/or their components conferring health benefits, is also introduced. Postbiotics include cell lysates, enzymes, and cell wall fragments derived from probiotic bacteria and may represent an alternative to the use of probiotics, when they do not tolerate stressful conditions.

N. Mehta, Pavan Kumar, A. Verma et al.

The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

Alex Eeman Aule, Aspasia Werner, Irmgard Jordan et al.

IntroductionAgroecological farming is increasingly promoted as a climate-smart strategy for drylands, yet evidence on its effectiveness, acceptability, and sustainability in pastoral and agropastoral contexts remains limited. This study examined constraints to vegetable production and assessed the feasibility of selected agroecological practices in Turkana County, Kenya.MethodsThe study combined 12 gender-disaggregated Focus Group Discussions (FGDs) with Trials of Improved Practices (TIPs). FGDs identified locally relevant agroecological techniques, which were subsequently tested by 50 households. Two follow-up visits conducted two weeks apart assessed uptake, adaptations, and willingness to continue.ResultsKey constraints identified during FGDs included pest infestation (83%), water scarcity (75%), and poor soil health (67%). The most adopted practices during TIPs were animal manure (59%), intercropping (51%), and use of ash (45%). Bottle irrigation (2%) showed minimal adoption due to material and technical limitations. Adoption rates were higher among agropastoralists than pastoralists. By the third visit, 79% of farmers were willing to continue at least one practice.DiscussionThe findings highlight that adoption of agroecological practices in semi-arid drylands is shaped by practical feasibility, resource availability, and livelihood strategies. TIPs proved effective for identifying context-appropriate, low-cost practices aligned with farmers' needs and constraints. These results provide empirical support for participatory, farmer-led evaluation approaches in dryland agroecology.

Semenikhin Semyon, Fabritskaya Alla, Daisheva Nailya

Advanced food production relies heavily on functional additives. Polysaccharides are functional food additives that combine the technological properties of thickeners, stabilizers, and emulsifiers. The absence of domestic cellulose and hemicellulose production remains a significant barrier to import substitution in Russia. This article introduces new processing technologies for producing commercial cellulose and hemicellulose from depectinized and delignified sugar beet pulp. The experiment featured the effect of such variables as sodium hydroxide concentration and processing time on the efficiency of hemicellulose extraction. The obtained cellulose and hemicellulose were tested for the effect of washing on purity, as well as the effect of hydrochloric acid treatment on cellulose yield. The sensory and physicochemical tests involved standard research methods. The most effective production conditions were as follows. Hemicellulose was extracted with a 2% sodium hydroxide solution at 25°C for 3 h and washed with 70% ethanol. Cellulose was treated with a 15% hydrochloric acid solution for at 60°C 5 h. The resulting cellulose and hemicellulose met the sensory and physicochemical standards in all aspects but raw material. Beet pulp proved to be a promising source of cellulose and hemicellulose with good import substitution and recycling prospects. However, the use of beet cellulose and hemicellulose in the food industry requires updating the existing regulatory documentation.

C. Seal, C. Courtin, K. Venema et al.

Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined-grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co-passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole-grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.

Alessia Lupattelli

Lo scopo dello studio è quello di evidenziare le correlazioni tra le tipologie di alimenti e i patogeni più frequentemente coinvolti nei casi sospetti di tossinfezioni alimentari per il territorio Umbro-Marchigiano, nel periodo 2020-2024. Sono stati analizzati dall’Istituto Zooprofilattico Sperimentale Umbria e Marche “T. Rosati” (IZSUM) un totale di 1686 campioni prelevati a seguito di casi sospetti di tossinfezioni alimentare, per un totale di 4778 determinazioni analitiche. I campioni prelevati sono riconducibili ad alimenti e tamponi ambientali conferiti all’IZSUM, e sono stati eseguiti dagli organi prelevatori (Aziende Sanitarie Locali, NAS) a seguito di segnalazione di tossinfezioni. I dati, sottoposti ad analisi statistica lineare evidenziano come la maggior parte di campioni processati a seguito di tossinfezioni alimentari sono costituiti da tamponi ambientali per un totale di circa 1220 (70%) campioni eseguiti su superfici sanificate e non, per i quali sono state eseguite 1388 determinazioni analitiche. I campioni di tipo alimentare implicati nei casi di sospetta tossinfezione risultano 455 (27%) per un totale di 3356 determinazioni analitiche eseguite. Infine, un 3% dei campioni totali è risultato non idoneo per l’esecuzione delle analisi. Per le positività rilevate ai campionamenti ambientali si evince che sono risultati positivi 57 (4,6%) campioni per Salmonella spp., L. monocytogenes e Campylobacter spp. La tipologia di alimenti più comunemente implicata in casi di tossinfezione è rappresentata da Ready-To-Eat (RTE) o alimenti pronti al consumo. Nel periodo 2020-2024, si registrano un totale di 73 (16,4%) campioni RTE a seguito di tossinfezione pari a 445 determinazioni analitiche richieste. Di cui sono risultati postivi l’8,3% dei campioni per Salmonella spp., Enterotossina stafilococcica, C. perfringens ed infine 2 campioni positivi per allergeni. I formaggi a latte crudo, termizzato e il latte crudo, rappresentano un rischio per la salute del consumatore e a seguito di sospetta tossinfezione sono stati prelevati un totale di 95 (21,3%) campioni pari a 189 determinazioni analitiche. Le determinazioni analitiche positive per tali prodotti sono circa il 31,2% per Salmonella spp. ed Aflatossina M1. Una tipologia di prodotti caratteristica del territorio umbro-marchigiano, sono i prodotti a base di carne sia da consumare crudi che cotti e le preparazioni a base di carne. Questi rappresentano circa 15,50% del totale per circa 69 campioni prelevati. 14 campioni (20%) di tali prodotti risulta positivo per L. monocytogenes, Salmonella spp. e 3 campioni positivi per virus HEV. Il 4,5% è rappresentato da prodotti della pesca, preparazioni a base di pesce, molluschi bivalvi e crostacei con un totale di 3 (15%) campioni positivi pe Istamina, ammine biogene e Norovirus. In conclusione, si osserva che le categorie di alimenti implicate in tossinfezione riguardano gli alimenti pronti al consumo o che non subiscono il risanamento del prodotto. I Virus rappresentano una crescente causa di tossinfezione che può essere associata a scorrette pratiche di lavorazione o procedure di sanificazione o a errate applicazioni delle buone prassi igieniche da parte degli operatori. E’ possibile affermare che l’applicazione di corretti processi produttivi, le buone pratiche di sanificazione e di prassi igienica rimangono il punto focale per ridurre le tossinfezioni alimentari.

Khushbu Bishnoi, Pallavi Moudgil, Deepak Soni et al.

Antibiotics are extensively used in layer flocks for the prevention of diseases and to enhance their growth and production. However, their nonprudent use is leading to the occurrence of residues in eggs. The present study aimed at the detection of tetracycline group residues in egg samples collected from layer farms located in Haryana, India, and human health risk assessment. A total of 100 pooled egg samples were analyzed using High-Performance Liquid Chromatography with Ultraviolet detector for the detection of tetracycline group residues. Out of 100 pooled samples, 13 (13%) were found to be contaminated with tetracycline residues (12 for chlortetracycline and one for tetracycline). Of these, five (38.5%) samples (one for tetracycline and four for chlortetracycline) exceeded the maximum residue limit (MRL) established by Food Safety and Standards Authority of India. The risk assessment based on the per capita availability of eggs in Haryana revealed that the current levels of residues in eggs pose no significant toxicological effects on the consumer’s health. The residues exceeding MRL indicate nonprudent use of antibiotics in veterinary practices, which could lead to the emergence of antibiotic resistance. There is a need to generate awareness among farmers toward judicious antibiotic usage in layer birds and adherence to withdrawal periods to prevent the escalating problem of antibiotic resistance.

WANG Hai-yan, WANG Dong, JIANG Xin et al.

The optimal process conditions of Camel oil microcapsules were investigated using the encapsulation rate as the evaluation index, through single-factor and orthogonal experiments. The physicochemical properties, storage stability and photosensitivity indexes of Camel oil microcapsules were also evaluated. The results showed that: (1) the optimal preparation conditions for Camel oil microcapsules were as follows: wall to core volume ratio of 3∶4, emulsifier volume ratio of 1∶2, total wall material volume fraction of 2%, and homogenization speed of 30 000 rpm, and the encapsulation rate of the prepared microcapsules was 92.67%; (2) Camel oil was successfully encapsulated in the composite wall material, with no chemical changes occurring during the encapsulation process; The microcapsules of Camel oil were spherical and uniform in shape. The microcapsule of Camel oil demonstrated good thermal stability when it is below 220 ℃. The oxidation stability of Camel oil microcapsules was much better than that of unencapsulated Camel oil, significantly prolonging the storage time. (3) The pH value of Camel microcapsule face cream was 7.6, and the sensory evaluation scored 21.6 points, with no delamination or demulsification, showing good stability.

Akashdeep Singh Beniwal, Jaspreet Singh, L. Kaur et al.

Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat-like texture. Phase transitions in concentrated protein systems during protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure-function-process relationship). The big challenge for the food industry is to manufacture concept-based (such as beef-like, chicken-like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.

Jiang Shi, Gaozhong Yang, Qiushuang You et al.

Abstract Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, and have long been the focus of research worldwide in food science. The aim of this review paper is to summarize the major progress in tea flavonoid chemistry, their dynamics of constituents and concentrations during tea processing as well as storage, and their health functions studied between 2001 and 2021. Moreover, the utilization of tea flavonoids in the human body has also been discussed for a detailed understanding of their uptake, metabolism, and interaction with the gut microbiota. Many novel tea flavonoids have been identified, including novel A- and B-ring substituted flavan-3-ol derivatives, condensed and oxidized flavan-3-ol derivatives, and glycosylated and methylated flavonoids, and are found to be closely associated with the characteristic color, flavor, and health benefits of tea. Flavoalkaloids exist widely in various teas, particularly 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols. Tea flavonoids behave significantly difference in constituents and concentrations depending on tea cultivars, plantation conditions, multiple stresses, the tea-specified manufacturing steps, and even the long-term storage period. Tea flavonoids exhibit multiple health-promoting effects, particularly their anti-inflammatory in alleviating metabolic syndromes. Interaction of tea flavonoids with the gut microbiota plays vital roles in their health function. GRAPHICAL ABTSRACT

Caterina Altissimi, Rossana Roila, Sara Primavilla et al.

In recent years, there has been an increased interest in substances that could inhibit or reduce microbial growth in food products. Olive oil industry by-products, due to bioactive compounds with potential antimicrobial properties such as polyphenols, could be used in carcass treatment to enhance hygienic and quality traits. The assessment of the antimicrobial efficacy of bioactive molecules against pathogens should be determined with in vitro and in situ models since it is not possible to evaluate it directly on carcasses at the slaughterhouse. This study aimed to evaluate the effect of an olive mill wastewater polyphenolic extract against Salmonella enteritidis and Listeria monocytogenes, simulating carcass surfaces using bovine dermis samples that were experimentally contaminated with the selected pathogens. The minimum inhibitory concentration and minimum bactericidal concentration were first determined for S. enteritidis and L. monocytogenes. In situ bactericidal activity assessment was performed using 20 cm2 derma samples contaminated with 5 Log CFU/20 cm2 of S. enteritidis and L. monocytogenes in separate trials. Treatment with the polyphenolic extract was not effective for either microorganism. In order to establish the bacteriostatic activity of the polyphenolic extract, suspensions of about 2 Log CFU/20 cm2 of S. enteritidis and L. monocytogenes were used. Polyphenolic extract treatment was not effective against Salmonella, while for Listeria it allowed microbial growth to delay (around 1 Log CFU/cm2 difference at 3, 7, and 14 days between treated and control groups). Further investigations are needed to evaluate the application of polyphenolic compounds on carcass surfaces and their effects on sensory traits.

Kit-Leong Cheong, Keying Liu, Wenting Chen et al.

Porphyra haitanensis, a red seaweed species, represents a bountiful and sustainable marine resource. P. haitanensis polysaccharide (PHP), has garnered considerable attention for its numerous health benefits. However, the comprehensive utilization of PHP on an industrial scale has been limited by the lack of comprehensive information. In this review, we endeavor to discuss and summarize recent advancements in PHP extraction, purification, and characterization. We emphasize the multifaceted mechanisms through which PHP promotes gastrointestinal health. Furthermore, we present a summary of compelling evidence supporting PHP's protective role against oxidative stress. This includes its demonstrated potent antioxidant properties, its ability to neutralize free radicals, and its capacity to enhance the activity of antioxidant enzymes. The information presented here also lays the theoretical groundwork for future research into the structural and functional aspects of PHP, as well as its potential applications in functional foods.

Medina Alia Rahmawati, Kezia Patricia, Dede Robiatul Adawiyah et al.

Chia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1×109 CFU/g and basil yogurt reaching 1.2×109 CFU/g was higher than control 8.7×107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt.

Franz-Ferdinand Roch, Monika Dzieciol, Narciso M. Quijada et al.

Abstract A reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of plant-based meat alternatives (PBMAs). It remains unclear whether these substitutes are a short-lived trend or become established in the long term. Over the last few years, the trend of increasing sales and diversifying product range has continued, but publication activities in this field are currently limited mainly to market research and food technology topics. As their popularity increases, questions emerge about the safety and nutritional risks of these novel products. Even though all the examined products must be heated before consumption, consumers lack experience with this type of product and thus further research into product safety, is desirable. To consider these issues, we examined 32 PBMAs from Austrian supermarkets. Based on 16S rRNA gene amplicon sequencing, the majority of the products were dominated by lactic acid bacteria (either Leuconostoc or Latilactobacillus), and generally had low alpha diversity. Pseudomonadota (like Pseudomonas and Shewanella) dominated the other part of the products. In addition to LABs, a high diversity of different Bacillus, but also some Enterobacteriaceae and potentially pathogenic species were isolated with the culturing approach. We assume that especially the dominance of heterofermentative LABs has high relevance for the product stability and quality with the potential to increase shelf life of the products. The number of isolated Enterobacteriaceae and potential pathogens were low, but they still demonstrated that these products are suitable for their presence.

M. Houška, F. V. Silva, Evelyn et al.

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.