Hasil untuk "Food processing and manufacture"

C. Monteiro, G. Cannon, R. Levy et al.

Abstract The present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).

Jie Sun, Zhuo Peng, Weibiao Zhou et al.

Abstract This study introduces the first generation food printer concept designs and workable prototypes that target to revolutionize customized food fabrication by 3D printing (3DP). Different from robotics-based food manufacturing technologies designed to automate manual processes for mass production, 3D food printing integrates 3DP and digital gastronomy technique to manufacture food products with customization in shape, colour, flavor, texture and even nutrition. This introduces artistic capabilities to fine dining, and extend customization capabilities to industrial culinary sector. The selected prototypes are reviewed based on fabrication platforms and printing materials. A detailed discussion on specific 3DP technologies and their associate dispensing/printing process for 3D customized food fabrication are reported for single and multi-material applications. Eventually, impacts of food printing on personalized nutrition, on-demand food fabrication, food processing technologies and process design are reported. Their applications in domestic cooking or catering services can not only provide an engineering solution for customized food design and personalized nutrition control, but also a potential machine to reconfigure a customized food supply chain.

ZHANG Lei, YU Ying, ZHAO Yixuan, CHEN Qiang, YANG Ruxing

This study aimed to evaluate the dynamic changes of non-volatile metabolites during green tea processing from the albino tea variety ‘Fuhuang 1’. Green tea was made from one bud with two leaves through three steps: natural drying, fixation and rolling. A total of 2 654 non-volatile metabolites were detected by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in the raw material, intermediate products and final product. The total content of non-volatile metabolites showed an upward trend during tea processing. Our analysis showed that fixation was crucial for the conversion of non-volatile metabolites in green tea processing. A total of 292 important differential metabolites were selected before and after fixation, including amino acids and their derivatives (40), flavonoids (37), lipids (101), nucleotides and their derivatives (28), and phenolic acids (21). These metabolites were significantly enriched in pathways such as the biosynthesis of secondary metabolites, carbon metabolism, cysteine and methionine metabolism, arginine biosynthesis, alanine, aspartic acid and glutamic acid metabolism. They were categorized into three clusters by K-Means analysis. The metabolites in the first cluster accumulated significantly during fixation. The metabolites in the second cluster accumulated significantly during fixation and also accumulated during drying, but to a lesser extent. However, the metabolites in the third cluster significantly decreased during fixation. Amino acids and their derivatives accumulated significantly during fixation, especially reduced glutathione, which might be a signature compound of ‘Fuhuang 1’ green tea. Lipids were the most active compounds during green tea processing; their relative contents significantly increased, with lysophosphatidylethanolamine showing the greatest accumulation. Some flavonoids, nucleotides and their derivatives accumulated only during fixation, whereas others accumulated during both fixation and drying. This study provides a theoretical basis for the innovative utilization of tea albino mutants.

N. E. Posokina, O. V. Bessarab, O. V. Karastoyanova et al.

Agaricus bisporus are the most common cultivated mushrooms. Champignons are a source of chitin, glycogen and minerals, and also have attractive organoleptic properties. Physicochemical and organoleptic characteristics of fresh Agaricus bisporus undergo significant changes during storage due to moisture transpiration, respiration and oxidative processes. The purpose of this work was to study the influence of storage conditions of cultivated champignons with unstained cap epithelium on the dynamics of their physicochemical parameters, as well as its relationship with changes in organoleptic parameters. The mushrooms were stored in refrigerated chambers at a constant temperature of +2 °C and +6 °C in polypropylene trays placed in bags made of biaxially oriented polypropylene (BOPP) perforated film and polyethylene (PE) film without perforation. Under all storage conditions studied, the nature of the dynamics of physicochemical parameters was close to linear (with the exception of the humidity of fruiting bodies when stored in PE film) — the calculated values of the Pearson correlation coefficient ranged from 0.67 to 0.97. Using two-factor analysis of variance, the influence of both packaging material and storage temperature on the dynamics of soluble solids content and mushroom tissue density was confirmed. When stored in PE film without perforation, a more intense negative dynamics of these criteria was observed compared to storage in perforated BOPP film. The identified difference is explained by the fact that in packaging made of PE film without perforation, conditions for anaerobic respiration were formed by the end of storage — the oxygen content decreased from 20.5% to 1.5–2.5%, which also contributed to the activation of decay processes. With increasing storage temperature, a more intense change in physicochemical parameters was observed, which was associated with an increase in metabolic rate. The relationship between the dynamics of all studied physicochemical quality markers and the dynamics of sensory assessments (with the exception of the marker "content of soluble solids" when stored in a perforated BOPP film at a temperature of 2 °C) has been statistically confirmed. Based on the results of the studies, the applicability of the criteria “humidity of fruiting bodies”, “content of soluble dry substances” and “density of fungal tissue” as markers for assessing the quality of cultivated Agaricus bisporus was confirmed.

Claudia Antonino, Graziana Difonzo, Giuseppe Natrella et al.

The dairy sector is constantly innovating in response to the critical issues connected to sustainability and healthiness and to the increasing consumer demand for products with nutritional benefits. This study aimed to develop an innovative fermented dessert made from donkey milk (FDMD) added with oat flour (OF) and wheat germ oil (WGO). Different concentrations of OF and WGO (8, 10, and 12, and 3, 5, and 7 % w/w) were tested to optimize texture and, for this purpose, D-optimal mixture design was used. The best structural formulation obtained (11.5% w/w of OF and 3.5% w/w of WGO) was fortified with two further ingredients including dark chocolate 3% w/w, and pomegranate extract rich in ellagic acid (0.5 w/w, FDMD-A, and 1% w/w, FDMD-B) for improving flavor and nutritional properties. The quality and safety characteristics of the product during 30 days of storage were evaluated. The application of the Design of Experiment (DoE) proved successful in achieving the desired structural characteristics using 11.5% w/w OF and 3.5% w/w WGO. The addition of pomegranate extract did not negatively influence the textural and rheological characteristics of the samples, instead acting positively on the stability of the product during storage. Moreover, it had an impact on total polyphenol content and antioxidant activity, showing better results at 1% level of fortification (FDMD-B). The shelf-life study demonstrated that both formulations were microbiologically safe and stable and were appreciated by the panel involved in the sensory analysis. Finally, poor proteolysis took place during the 30-day storage period, indicating that the two samples did not significantly change over the 30 days of storage.

XI Qinqin, TIAN Xiaoju, ZHOU Ting, LIU Siyuan, LI Qiang, WANG Zixin

In order to investigate the composition and changing pattern of metabolites during the brewing process of goji wine, this study analyzed the changes of metabolites at three stages (pretreatment, primary fermentation and aging) during the brewing process using the widely targeted metabolomics based on ultra-high performance liquid chromatography-electrospray-triple quadrupole linear ion trap-tandem mass spectrometry (UPLC-ESI-QTRAP-MS/MS). The results showed that a total of 1 092 metabolites, including 195 flavonoids, 193 phenolic acids, 174 alkaloids, 121 lipids, 85 organic acids, 80 amino acids and their derivatives, 48 nucleotides and their derivatives, 45 lignans and coumarins, 35 terpenoids, 10 steroids, and 106 other substances were identified during the brewing process of goji wine. Volcano plots identified 260, 619 and 130 differential metabolites for the pretreatment, primary fermentation and aging stages, respectively. These differential metabolites were dominated by lipids, phenolic acids, flavonoids and alkaloids. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that the lysine degradation pathway, the valine, leucine and isoleucine biosynthesis pathways, the phytohormone signal transduction pathway, and the flavonoid biosynthesis pathway were significantly enriched during the brewing process of goji wine. This study provides data support for understanding the changes of metabolites during the brewing process of goji wine, and provides a theoretical basis for optimizing the brewing process of goji wine and developing goji-based functional products.

Tlehema Gwandu Umbayda, Anthony Daniel Funga, Alinanuswe Joel Mwakalesi

Innovative approaches for extending the shelf life of tomatoes are required due to increased postharvest losses of climacteric-fruits. The use of edible coatings is recently considered as a promising approach due to their non-toxicity and affordability properties. The coatings form physical barriers that alter the internal atmosphere of the fruit and slow down a ripening process. The influence of an edible coating comprising of chitosan and macadamia nut oil on the antioxidant and physical properties of tomato fruits is reported. The antioxidant and physical qualities of tomato fruits were investigated using different coating solutions. Various concentrations of macadamia nut oil, ranging from 1 % to 2.5 %, were used as independent coating solutions. Additionally, another set of coating solutions was prepared by mixing macadamia nut oil in the same concentration range (1 % to 2.5 %) with 1 % w/v chitosan. The tomatoes were dipped into the coating solutions and stored under a postharvest shed (23.8–30 °C, 65.8–97.5 % RH) for 20 days to monitor total phenolic content, total flavonoid content, ascorbic acid content, color, percentage weight loss, decay percentage, and shelf life after every 5-days interval. The results showed a significant difference (P < 0.05) between coated and uncoated tomato samples. The coated tomatoes showed the significant retention of total flavonoid content, total phenolic content, hue angle and red-green (a*) compared to uncoated tomatoes. On contrast, the decrease of decay, weight loss, the lightness (L), blue-yellow (b*), chroma, and ascorbic acid content was lower for coated compared to control tomatoes. The findings indicated that 1 % macadamia nut oil exhibited the highest retention of antioxidant and physical properties, and lowest decrease in ascorbic acid content from 0.014 mg/100 g on the 5th day to 0.0096 mg/100 g on the 20th day was observed. Thus, the findings from this study suggest that the macadamia nuts can serve as a cheap and low-cost source of edible oil suitable for prolonging the shelf life of tomatoes and related fruits.

Tianming Xu, Jing Liu, Qian Wu et al.

Antibiotics are commonly used to address animal health issues and enhance overall productivity in animal agriculture. However, overuse and misuse of antibiotics has become a concern in the field of agriculture and pose potential food safety risks. Efficiently controlling antibiotic resistance in animal agriculture is of vital importance. Various technologies have been developed and employed to prevent and control antibiotic-resistant bacteria in this field, such as ozone sterilization technology, among others. This review provides a comprehensive overview of current sterilization technologies in animal agriculture, including chemical sanitizers, plasma oxidation, bacteriophage, ozone, ultraviolet, ultrasonic irradiation, and photodynamic inactivation. Furthermore, we present novel insights and future perspectives on the prevention and control of antibiotic resistance in animal agriculture.

ZHAO Xuewei, YANG Yi, WEI Xiaoxiao et al.

ObjectiveTo propose a method for modifying the existed isotherm model based on molecular thermodynamics.MethodsThe phantom model in polymer physics field was borrowed to predict the chemical potential of water from swelling effect. Isothermal adsorption and desorption of wheat flour measured using a dynamic vapor sorption system at 20，30，40 ℃ were used as a case to verify our improving approach after analyzing the reasonability of best fitted parameter values.ResultsThe modified model can describe the adsorption and desorption of wheat flour very well, give reasonable parameter values, and predict logically the variation of bound water and adsorbed water contents with water activity and the contributions of mixing, swelling and adsorption effects to the chemical potential of water.ConclusionOur approach for modifying the molecular thermodynamic isotherm model is effective and reasonable.

Fernanda Fernandes Coan, Sabrina de Sousa Campelo, Caio Brandão e Vasconcelos et al.

Trata-se de uma revisão integrativa que busca enumerar e compreender pelas revisões de literatura as circunstâncias que permeiam o pós-operatório da fratura de fêmur.  A revisão do processo baseou-se nas recomendações da lista de conferência do Rayyan Enterprise, Faster Sistematic Review. Foram examinados artigos publicados entre 2010 e 2023 que fizessem estudo qualitativo relacionado à fratura de quadril em idosos. As buscas ocorreram em agosto nas bases de dados Pubmed, MEDLINE, Scopus e Capes. A seleção compreendeu três etapas: busca, pré-seleção e inclusão de artigos. Foram utilizados os seguintes descritores em ciências da saúde (DeCS): (hip fracture) AND (elderly) AND (qualitative). Foram identificados 41 artigos nas bases de dados pesquisadas através das estratégias de busca. Após leitura dos títulos e resumos, 25 artigos foram considerados potencialmente elegíveis para inclusão no estudo e foram recuperados para leitura na íntegra. Após a leitura completa, os 9 artigos foram selecionados mediante aplicação dos critérios de inclusão e exclusão estabelecido. O pós-operatório da fratura de fêmur em idosos é um momento frágil que gera a experiência de uma nova rotina e a incerteza de uma recuperação de suas atividades fisiológicas do passado. A concepção dos profissionais de saúde e cuidadores são decisivos para sua melhor recuperação.  

Sorena Vahedipour-Dahraie, Younes Zahedi, Mir Daryoush Shakouri

SUMMARY: Because of the side effects of growth stimulant antibiotics employed for poultry nutrition the poultry industry attempts to substitute them with a safer one like as phytogenic or organic acids. Thus, the objective of this study was to determine the influence of single and double supplementation of broiler chickens diet with eugenol (0, 500, and 1,000 ppm) and butyric acid glycerides (BAG) (0 and 0.2% w/w) on the chemical, technological and sensory traits of the chicken breast during 60 d of storage. The biological trial was carried out on a total of 300 mixed-sex one-day-old Ross 308 chicks, which were randomly distributed into 6 dietary treatments, with 5 replicates and 10 birds each. The results revealed that L* and b* color values of the fillet samples changed significantly (p < 0.05). The pH values reduced significantly from 5.79 to 5.69 as an effect of eugenol supplementation in the diet (p < 0.05). Water binding ability of the fillet samples evaluated by drip loss, cooking loss and water holding capacity assays was not influenced by addition of BAG and eugenol to the diet of broilers. Sensorial traits of the meat samples were not negatively affected by the dietary supplementation process. Thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values of the fillets were not influenced meaningfully by treatments. Overall, dietary supplementation of broiler chickens by eugenol and BAG did not result in important modifications of the physicochemical characteristics of chicken's breast.

Mohammad Erfatpour, Dustin MacLean, Rachid Lahlali et al.

The ovule is a plant structure that upon fertilization, transforms into a seed. Successful fertilization is required for optimum crop productivity and is strongly affected by environmental conditions including temperature and precipitation. Climate change refers to sustained changes in global or regional climate patterns over an extended period, typically decades to millions of years. These shifts can result from natural processes like volcanic eruptions and solar radiation fluctuations, but in recent times, human activities—especially the burning of fossil fuels, deforestation, and industrial emissions—have accelerated the pace and scale of climate change. Human-induced climate change impacts the agricultural sector mainly through global warming and altering weather patterns, both of which create conditions that challenge agricultural production and food security. With food demand projected to sharply increase by 2050, urgent action is needed to prevent the worst impacts of climate change on food security and allow time for agricultural production systems to adapt and become more resilient. Gaining insights into the female reproductive part of the flower and seed development under extreme environmental conditions is important to oversee plant evolution, agricultural productivity, and food security in the face of climate change. This review summarizes the current knowledge on plant reproductive development and the effects of temperature and water stress, soil salinity, elevated carbon dioxide, and ozone pollution on the female reproductive structure and development across grain legumes, cereal, oilseed, and horticultural crops. It identifies gaps in existing studies for potential future research and suggests suitable mitigation strategies for sustaining crop productivity in a changing climate.

Yu WANG, Peiyue ZHAO, Shicheng LEI et al.

In order to clarify the preservation effect of theaflavins-soy protein isolate complex coating on Lentinus edodes, a TFs-SPI complex coating agent was prepared by mixing theaflavins and soy protein isolate as subjects, and its structure was characterized by ultraviolet spectroscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry and X-ray power diffractometry. Meanwhile, the effect of TFs-SPI complex coating on sensory quality, nutrition indicators and total plate count of fresh Lentinus edodes stored at 4 ℃for 20 d were evaluated. The results showed that TFs and SPI could spontaneously form a stable complex through non-covalent interactions. Ultraviolet spectra demonstrated that the interaction between TFs and SPI caused a red shift in the maximum absorption wavelength of SPI and changed the conformation of SPI. Differential scanning calorimetry and X-ray diffraction analysis indicated that TFs-SPI complex was in the amorphous state. Fourier transform infrared spectra revealed that secondary structure of SPI was changed by TFs. Compared with the control, TFs-coated and SPI-coated groups, Lentinus edodes in the TFs-SPI complex coating group showed significant improvement in several qualities during storage, including slowed down the variations of sensory scores and pH values, reduced weight loss and soluble solids content, improved soluble protein and reducing sugar content, as well as inhibited the growth of bacteria. In conclusion, TFs-SPI complex coating treatment could futher maintain the quality of Lentinus edodes, and prolong their shelf life.

Editorial

This article has no abstract. DOI: 10.18502/jfqhc.10.3.13640

P. Hanlon, V. Sewalt

Abstract Over the past several decades, the use of genetically engineered microorganisms (GEMs, often referred to as Genetically Modified Microorganisms or GMMs) has become widespread in the production of food processing aids and other food ingredients. GEMs are advancing food production by increasing efficiency, reducing waste and resource requirements, and ultimately enabling beneficial innovations such as the cost-effective fortification of food with essential nutrients, vitamins, and amino acids, and delivery of tailored enzymes to achieve unique food processing capabilities. Regulatory agencies, including those in the European Union, United States, and Canada review the safety of GEMs when evaluating food substances produced using GEMs to ensure that both the microorganism and the resulting food substance are safe. This paper provides a summary of historical and current use of GEMs in food manufacture, an overview of frameworks that regulate their use, and a description of the safety assessment of both GEMs and food substances produced with GEMs. The paper encourages regulatory agencies around the globe to take a more aligned approach to the safety evaluation and regulatory oversight of GEM-produced food ingredients and enzymes, a category of food substances that enables more sustainable consumer food choices.

Yong Wang, C. Selomulya

Abstract Spray drying is commonly used to manufacture food and dairy powders at industrial scale. Bioactive peptides, as hydrolysis products from various food proteins, are gaining interest due to their biological functionality including immunomodulation, antimicrobial, and antioxidant properties. This article reviews several bioactive peptides/hydrolysates from different food sources, focusing on their processing and final powder characteristics. Additionally, we propose a strategy for encapsulation of food peptide/hydrolysate via spray drying. The identification of suitable drying parameters and/or formulation could help overcome the limitations associated with the current processing of food peptides.

XIONG Wen-yu, HE Jun-qiang, DAI Wan-zhen et al.

The main functional components and biological activities of <i>Grifola frondosa</i> were reviewed, and the existing problems and future research directions were also discussed.

A’am Rifaldi Khunaifi, Arif Supriyadi, Dedy Setyawan

Guru SMAN 1 Pandih Batu belum menggunakan Learning Management System (LMS) secara maksimal sehingga membutuhkan pelatihan dalam menggunakan aplikasi ini.  Tujuan kegiatan ini adalah untuk meningkatkan pemahaman guru mengenai LSM khususnya menggunakan Sevima Edlink.  Metode yang digunakan dalam pelatihan ini adalah demonstrasi, praktek, dan diskusi. Peserta pada kegiatan ini adalah 30 orang guru di SMAN 1 Pandih Batu.  Target pelatihan ini yaitu guru mampu menggunakan Sevima Edlink, pembuatan topik materi,  invite  siswa,  pengunggahan materi pelajaran, dan kuis daring. Hasil dari kegiatan ini menunjukan terjadi peningkatan kemampuan berdasarkan hasil pretest dengan nilai 62,3 meningkat pada hasil postest dengan nilai 80,5. Hasil skor N-Gain menunjukan terjadi peningkatan kemampuan guru sebesar 0,48 dengan kategori sedang. Peserta menilai bahwa pelatihan ini dapat memberikan manfaat berupa peningkatan pengetahuan dan keterampilan diri bagi peserta dengan metode ceramah maupun kegiatan demonstrasi dan peserta juga menilai bahwa pemateri baik ceramah maupun praktek sangat baik dalam penguasaan metode dan materi.

WANG Yuanyuan, LI Ying, YANG Jie et al.

ObjectiveTo understand the contamination status and antibiotics resistance of Arcobacter isolated from commercial fresh whole chicken in Shunyi District.MethodsSixty fresh whole chicken from retail markets and supermarkets in Shunyi District were randomly purchased. The Bacterial isolation was carried out using the membrane filtration methods. The strains were identified by matrix-assisted laser desorption ionization-time of flight mass spectrometery and real-time fluorescent PCR. The mass spectra of the strains were clustered. The isolated Arcobacter strains were subjected to a susceptibility test for 11 antibiotics using agar dilution method.ResultsThe detection rate of Arcobacter in 60 samples of commercially available fresh whole chicken was 26.67% （16/60） and all of them were Arcobacter butzleri. The detection rate of Arcobacter in June and July was significantly higher than that in May. Sixteen strains of Arcobacter were clustered by time-of-flight mass spectrometry and were divided into two clusters with a relative distance of 1 000. The relative distance was negatively correlated with the similarity of the strains， and the clustering map had a certain suggestive effect on the regional origin of the samples. The Arcobacter isolates were highly resistant to quinolone antibiotics and the resistance rates to nalidixic acid and ciprofloxacin were 81.25% and 43.75%， respectively. The resistance rate to gentamicin （12.50%） and erythromycin （12.50%）， azithromycin （12.50%）， telithromycin （12.50%） and streptomycin （6.25%） was relatively low.ConclusionThe detection rate of Arcobacter in raw chickens in Shunyi District is high. It should be alert to the risk of food-borne diseases caused by undercooked cooking and cross-contamination.

Fuyao Zou, Yuliya Hrynets, M.S. Roopesh et al.

The non-enzymatic browning of glucosamine (GlcN) under UV-C radiation at 25°C, referred to as “cold caramelization”, was examined. Several UV-C exposure times of 0, 20, 60, 120 min at two GlcN concentrations of 15% and 30% were chosen. The physicochemical properties, quantitation of α-dicarbonyl compounds and polyhydroxyalkyl pyrazines, alkylimidazoles and 5-hydroxymethylfurfural were determined in UV-C exposed GlcN caramels. The results revealed the possibility of generating GlcN caramel containing desirable compounds by applying UV-C. Longer UV-C exposure time produced caramel with higher content of glucosone and 3-deoxyglucosone, as well as the GlcN self-condensation products, fructosazine and deoxyfructosazine. Importantly, none of the tested neo-formed contaminants were detected in resulted caramels. Thus, UV-C treatment may be a newly advantageous method for producing GlcN caramel.