Hasil untuk "Food processing and manufacture"

Pablo Rodríguez-Hernández, Nieves Núñez-Sánchez, Silvia Molina-Gay et al.

Milk is one of the most important foods in the human diet. Its composition and quality may be compromised by bovine mastitis, which is currently the most serious disease affecting dairy cows due to its economic and productive impact. Subclinical bovine mastitis (SBM) is particularly problematic due to no obvious visible symptoms, which hamper the current diagnosis and lead to an underestimation of its impact. Since mastitis is the primary reason for antibiotic use in dairy production, there is a growing focus on a selective therapy, based on the management of the disease by treating only those cases that will benefit from antibiotics. However, the discrimination of these cases remains a major challenge. The objective of this study was to evaluate near infrared spectroscopy (NIRS) analysis of milk samples as a screening method to discriminate SBM aetiology and promote pathogen-based therapy using predictive models. Individual milk samples from 101 Holstein-Friesian cows across 29 herds were collected, subjected to somatic cell count, microbiological culture, and biochemical tests to identify the bacterial species involved. Subsequently, these samples were analysed by NIRS, and the resulting spectral information was used to design different predictive models. Notable differences were noticed among the spectra of the groups compared. The model classification or prediction success ranged from 85.71 % to 95.24 %, with high sensitivity (88.89–100 %) and specificity (81.82–90.91 %). These preliminary data highlight the usefulness of spectral information obtained from NIRS analysis of milk. The proposed approach holds potential as a screening methodology to provide a fast diagnostic result of SBM and promote a pathogen-based therapy to prevent milk quality losses and public health issues. Increasing sample variability in future studies is considered of paramount importance to achieve reliable performance of predictive models.

Salvatore Forgia

Scopo del presente studio è stato quello di valutare l’attività anti-Listeria di un estratto etanolico di propoli (EEP) proveniente dalla Tunisia, sia in vitro che in situ in ricotta zuccherata mediante challenge test, indagando nel contempo se un’eventuale attività antimicrobica sia in grado di prolungarne la shelf-life senza alterarne le caratteristiche sensoriali. L'estratto etanolico, ottenuto dalla propoli grezza raccolta da alveari di Apis mellifera, veniva preparato in un rapporto di 20% di propoli e 80% di solvente (Etanolo 80%) (p/v). L'attività antibatterica dell'EEP veniva analizzata in vitro con il metodo di Disk Diffusion Assay (1 g/ml; 250 mg/ml; 150 mg/ml) valutando, inoltre, la minima concentrazione battericida (MBC) e inibente (MIC) da 25 a 0,0125 mg/ml contro n. 6 ceppi di Listeria monocyotogens (ATCC 19111; 19112; 7644 + tre ceppi della linee guida EURL per prodotti lattiero caseari 12MOB098LM, 12MOB096LM e 12MOB079LM). La valutazione in situ è stata condotta su n. 2 tipologie di ricotta zuccherata: una industriale vaccina (RZIV) e la seconda semi-artigianale di pecora (RZSP) del commercio, entrambe addizionate in laboratorio con 40% di saccarosio. Ogni tipologia di ricotta zuccherata veniva suddivisa in 2 aliquote: dalla prima, destinata al challenge test, venivano ottenute più sub-aliquote, contaminate sperimentalmente con un mix dei n. 3 ceppi di L. monocytogenes (12MOB098LM, 12MOB096LM e 12MOB079LM) e trattate con concentrazioni differenti di EEP (0, 0,1 e 1%). La seconda aliquota, suddivisa a sua volta in più sub-aliquote, veniva addizionata con 0 e 0,1 % di EEP per la RZIV e 0 e 1% di EEP per la RZSP, e analizzati ad intervalli regolari per la valutazione sensoriale e per la shelf-life analizzando i seguenti parametri microbiologici: Carica batterica totale (CBT,), Enterobacteriaceae, Pseudomonas spp. e batteri lattici. I risultati del Disk Diffusion Assay mostravano una buona attività antibatterica dell’EEP contro tutti i ceppi di L. monocytogenes per tutte le concentrazioni saggiate. La MIC ottenuta per L. monocytogenes variava da 0,25 per i ceppi ATCC a 0,625 mg/ml per i tre ceppi EURL, mentre, la MBC era la stessa della MIC per due dei tre ceppi EURL e 1,25 mg/ml per tutti gli altri ceppi. Per quanto riguarda il challenge test, dopo 14 giorni nella RZIV veniva osservata una differenza significativa nella crescita di L. monocytogenes tra il Δ del campione controllo (+6,10 log CFU/g) e del campione trattato con 1% EEP (+ 3,84 log CFU/g). Nella RZSP, veniva osservata una minore crescita del patogeno, con un Δ del campione di controllo (+ 2,78 log CFU/g) e dei campioni trattati con l'1% di EEP (+ 1,04 log CFU/g). Relativamente all’influenza sulla shelf-life, solo nei campioni RZSP trattati con l’1% di EEP si osservano differenze sia per la CBT (- 1,25 log UFC/g) che per i batteri lattici (- 0,81 log UFC/g); Infine, nei campioni trattati con l’1% si osservava una diminuzione nel tempo dell’impatto sensoriale. I risultati del presente studio hanno messo in evidenza come l’EEP possegga una discreta attività anti L. monocytogenes, mostrando risultati promettenti anche nella ricotta zuccherata trattata con l’1% di EEP. Gli estratti di popoli potrebbero quindi rappresentare una valida alternativa naturale ai comuni additivi e trattamenti utilizzati a livello industriale per la gestione del rischio di tale patogeno.

Rahele Sadeghzadeh, Fatemeh Rafieian, Mahdi Keshani et al.

Pseudomonas aeruginosa is a Gram-negative human pathogenic bacterium that has the ability to form multicellular biofilm (BF) communities. Due to the presence of extracellular polymeric substances, BF protects bacteria from unfavorable environmental conditions and causes their resistance to antimicrobial substances. The presence of BF in the food industry has become a great threat to food safety. Conventional disinfection technologies are inappropriate for effective BF control due to the resistances created to them and the toxic residues for humans and the environment that they leave behind. Therefore, it is necessary to understand more about the formation and development of BF and environmentally friendly methods to remove BF from food and equipment in contact with food. This review article describes BF formation, its resistance mechanisms to antimicrobial agents, and BF development. Also, novel and effective strategies involved in BF removal are discussed including physical methods (plasma, pulsed electric field and ultrasonication), physicochemical method (electrolyzed water), biological methods (enzymes and bacteriophages), natural compounds such as essential oils, and application of nanomaterials.

In-In Hanidah, Siti Nurhasanah, Sumanti Debby Moody et al.

Inulin is a polysaccharide composed of 2-60 fructose monomers linked by β-(2,1) glycosidic bonds, with a glucose end group. The tuber of Musa balbisiana Colla (batu banana) is a part of the M. balbisiana Colla plant that contains dietary fiber 6,20%. The polysaccharide content allowed the batu banana tubers  to contain inulin. The aim of this study was to determine the characteristics of inulin in batu banana tubers. The research method used was the experimental method, which was analyzed descriptively with two replicates at the Universitas Padjadjaran Laboratory of Jatinangor – Sumedang from May until October 2023. The parameters were inulin content, degree of polymerization (DP), reducing sugar content, moisture content, pH, solubility, water activity (aw), color L*, a*, and  b*, viscosity, and sensory analysis using a descriptive method. The results showed that B. tuber inulin had an inulin content of 3,58%, DP of 2,8, reducing sugar content of 2,03%,  moisture content of 8,47%, pH of 6,31, solubility of 21,70% (90°C), aw of 0,432, L* of 66,76, a* of 8,28, b* of 15,90, and viscosity of 2068 mPas (90°C). In conclusion, sensory analysis showed that batu banana tuber inulin has a darker color, bitter taste, stronger flavor, and softer texture than the commercial inulin.

Xin Meng, Fang Wang, Chao-Hong Fu et al.

Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment and its sensory evaluation and volatile components were studied. The main aroma compounds in Osmanthus fragrans were dihydro-β-ionone, nonanal, β-cyclocitral, β-ionone, benzaldehyde, α-ionone, and 6-methyl-5-hepten-2-one, whose contents were used as the main evaluation criteria, and the hydrolats obtained under different scenting and drying times were compared. This process can effectively collect the aroma components in Osmanthus fragrans and the optimal drying conditions were 50 °C for 5 h. The hydrolat was used to provide the scent of osmanthus black tea, which had a fresher and mellower taste, while the fragrance of osmanthus was abundant. These results show that osmanthus hydrolat can be used to provide the scent of floral black tea. Chemical compounds studied in this article: (−)-Catechin (PubChem CID: 1203); (−)-epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-epicatechin (PubChem CID: 72276); (−)-gallocatechin gallate (PubChem CID: 199472); (−)-catechin gallate (PubChem CID: 6419835); (−)-gallocatechin (PubChem CID: 9882981).

Ayelén A. Hugo, María Delos Ángeles Serradell, Pablo L. Peri et al.

Nothofagus antarctica (NA) is a native tree of Patagonia. Since ancient times, NA leaves were used in infusions for medical and food purposes, but there are no deep insights on its toxicity. The aim of this work was to assess the safety and antioxidant activity of NA leaves infusion. Mice were used to determine acute and subacute oral toxicity. Total polyphenols, flavonoids and the antioxidant activity of the infusion were assessed, as well as the antioxidant activity in biological samples. Toxicity tests revealed no death or signs of toxicity. No significant differences in biochemical parameters/histological structure were registered. NA infusion exhibited a high content of polyphenols and flavonoids, contributing to its remarkably antioxidant activity. The periodic administration of NA infusion could increase the antioxidant capacity in mice at intestinal level. The results support the safe of consuming NA leaves infusion and suggest their contribution for modulating the intestinal oxidative stress.

Muhammad, E. Elsorady, Elsayed, A.A. Hendawy, Sahar, S. El-Gohery

The main objective of this study was to evaluate the characteristics of flaxseed and to investigate the effects of using different levels of flaxseed cake mucilage (FCM) as a substitute for bread improver (0.5%, 1.0%, and 1.5%) or as a replacement for oil (33.33%, 66.66%, and 100%) on the sensory attributes, physical characteristics, color, texture profile, and freshness of pan bread. The results indicated that the Sakha 5 flaxseed variety had an oil content of approximately 33.37%, with linolenic acid as the primary fatty acid, comprising about 57.47% of the total. Flaxseed cake mucilage (FCM), extracted from the by-product of flaxseed oil production, is composed of natural and acidic sugars, and it exhibits excellent water-binding and rheological properties. Sensory evaluation data revealed that the complete replacement of bread improver with FCM at the 1.0% level enhanced the color, texture, taste, general appearance, and overall acceptability of the pan bread, compared to samples using FCM at 0.5% and 1.5% levels. Additionally, partial replacement of oil with FCM at the 66.66% level improved crumb color and texture without a significant difference in overall acceptability when compared to the control pan bread. The physical characteristics of the bread showed a reduction in volume and specific volume in samples containing FCM compared to the control. However, the inclusion of FCM in pan bread formulation delayed staling and improved freshness due to its ability to retain moisture in the crumb. In conclusion, FCM shows potential as a functional ingredient in pan bread production. Further studies are recommended to explore additional applications of FCM in various baked products.

Qiao ZHANG, Yujie HE, Xian LI et al.

In this study, lemon peel residue powders were modified by microwave, high-speed shear and ultra-fine grinding, respectively, to improve its quality and the comprehensive utilization rate of lemon processing by-products. The morphological structure and thermal stability before and after modification were characterized by scanning electron microscopy, Fourier infrared spectroscopy and thermogravimetric analysis. The physicochemical and functional properties were measured to evaluate the overall quality of the lemon peel residue powders after different modifications. The results showed that the structure of lemon peel residue powders was loosened after these three modifications and the main functional groups were not significantly changed after the modification. The thermal stability of lemon peel residue powders was significantly improved after microwave and high-speed shear modification (P<0.05). Overall, the physicochemical and functional properties of the lemon peel residue powders modified by high-speed shearing were the best. Its total dietary fiber (TDF), soluble dietary fiber (SDF), water holding capacity, oil holding capacity and swelling capacity were 81.88%, 33.07%, 20.05 g/g, 2.00 g/g and 34.99 mL/g, respectively, as well as had the best cation exchange capacity, ability to delay glucose dialysis, glucose adsorption capacity, and cholesterol adsorption capacity, and therefore had similar physicochemical and functional properties to dietary fiber (DF). Correlation analysis suggested a highly significant positive correlation between the SDF content in lemon peel residue powders and each physicochemical and functional index (P<0.01). In conclusion, increasing the SDF content could be used as a reference indicator to improve the quality of lemon peel residue powders, and the lemon peel residue powders modified by high-speed shear had the potential to be a high quality source of DF, which could provide some theoretical reference to improve the quality of lemon peel residue powder and its potential as functional food ingredient.

Lemnaro Jamir, Prof Vikas Kumar, J. Kaur et al.

ABSTRACT The rise in population is driving up the global food demand, which, in turn, influences the processing of foods that leads to the ample generation of waste material throughout the world. Molasses is one of the wastes generated from the sugarcane processing industry by repeated crystallization during sugar preparation. The yield varies from 2.2 to –3.7% per tons of sugarcane. Due to its composition and economic importance, it is the major choice (as a carbon source) for food, feed and fermentation industries in the fructification of ethyl alcohol, liquor (rum), dry yeast, acetone, butanol, certain organic acids, etc. However, the on-going scenario of global research, the largest quantity of molasses is being utilized for the manufacture of ethanol. Traditionally, this is used for the manufacture of hukas, tobacco and liquors. However, due to its improper management, such as storage, packaging and transportation, the entire production of molasses is not being commercially utilized. It possesses numerous health benefits, such as antioxidant, anti-obese, anti-cancerous, antimicrobial, anti-anaemic, improves bone and hair health, used for the treatment of skin and anaemia. The present review is aimed to enlighten the composition, types of molasses, its respective utilization (traditional/conventional), health benefits and regulations. GRAPHICAL ABSTRACT

J. Lucey, Harjinder Singh

ZHANG Tongwei, CUI Yufeng, MAO Weifeng et al.

ObjectiveTo assess the impact of reducing sodium content in instant noodles on sodium intake levels among instant noodle consumers under different scenarios， the dietary sodium intake level of instant noodle consumers in China was analyzed.MethodsData were collected from the special monitoring of sodium content in instant noodles and other foods. According to the consumption data of various foods from China Food Consumption Survey from 2017 to 2020， the simple distribution model was used to evaluate the daily dietary sodium intake and distribution of instant noodle consumers， and the contribution rate of different foods. Four scenarios were to reduce the sodium content of instant noodles by 10% or 20%， and 1/2 or 1/3 instant noodles seasoning bag.ResultsThe average sodium content in instant noodle samples was 2 129.30 mg/100 g， and the average dietary sodium intake of instant noodle consumers was 5 462.68 mg/d. The average dietary sodium intake of all age groups was more than 2 000 mg/d （WHO）， and the average dietary sodium intake of 98.53% instant noodle consumers exceeded the proposed intakes for preventing non-communicable chronic diseases value of the corresponding age group. Condiments were the main source of dietary sodium intake of instant noodles consumers， and the contribution of instant noodles was about 12.69%. 1/3 instant noodles seasoning bags could reduce the total sodium intake of instant noodle consumers by 6.74%.ConclusionThe sodium intake level of instant noodles consumers in China was still at a high level. By reducing the sodium content of instant noodles or reducing the amount of condiment package， the sodium intake level of the population could be reduced to a certain degree. This study provided scientific results reference for the domestic instant noodle industry to reduce salt （sodium）.

LIU Xiaoying, ZHANG Runfeng, PAN Yuxue, LI Huixue, SUN Yapeng, CHEN Shan

Curdlan has unique gel properties and special triple helix conformation, and curdlan gel has great application potential in the fields of food and biomedicine because of its water-retention capacity, thickening capacity, film-forming capacity, freeze-thaw stability, pH stability. Curdlan hydrogels with physicochemical properties and application fields can be prepared by different methods. In addition, combination with other substances can improve gel properties and impart unique functional properties to hydrogels. In this paper, the preparation methods, gel properties, and gelation mechanism of curdlan hydrogels, as well as recent progress in research on curdlan-based composite hydrogels are reviewed. Meanwhile, an overview of the application of curdlan-based hydrogels in food and biomedical fields is provided. This review is expected to provide a reference for further research and application of curdlan-based hydrogels.

Binfang Hu, Chunhua Zhang, Baijun Chu et al.

Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified, and 38 compounds out of them were with odorant activity value ≥1. The 33 peanut oils presented varied intensity of ‘fresh peanuts’, ‘roasted nut’, ‘burnt’, ‘over-burnt’, ‘sweet’, ‘peanut butter-like’, ‘puffed food’ and ‘exotic flavor’, and could be classified into four aroma types, namely raw, light, thick and salty. Partial least squares regression analysis, random forest and classification regression tree revealed that 2-acetyl pyrazine had a negative effect on ‘fresh peanuts’ and could distinguish raw flavor samples well; 2-methylbutanal and 4-vinylguaiacol were key compounds of ‘roasted nut’ and had significant differences (P < 0.0001) in thick and raw flavor samples; furfural contributed to the ‘puffed food’ as well as key compound of salty flavor.

Clémence Herniou--Julien, J. Mendieta, Tomy J. Gutiérrez

Abstract The manufacture of food packaging materials from food hydrocolloids has been widely studied during the last decades and multiple alternatives have been investigated, with research mainly focusing on improving the physicochemical and mechanical properties of the different materials. Processing food hydrocolloids by reactive extrusion (REx) for the development of food packaging has, however, been poorly studied. Four film systems were prepared from corn (Zea mays) thermoplastic starch (TPS) containing either cellulose acetate (C) or chromium octanoate (Cat - a potential food grade catalyst), or a blend of both (C + Cat). Processing was done under REx conditions using a twin-screw extruder. An exhaustive study of the resulting materials was carried out in terms of the structural, physicochemical, thermal, surface, mechanical and compostable properties related to their potential use in food packaging applications. The most hydrophobic material was the C-containing film. However, this physicochemical behavior was different on the film surface, thus suggesting molecular rearrangements within the material. The Cat-containing films were darker than the other materials. The mechanical behavior observed in the Cat-containing films was particularly interesting as it suggests that these film systems could be used as shape memory materials for food packaging applications, as long as the following mechanical conditions are not exceeded: 5.02% strain and 0.43 MPa stress. All the films tested were biodegradable. We confirmed that Cat-containing film systems produced non-compostable materials at high concentrations (1 mg/mL), as measured by its effect on lettuce seedlings. This confirms that biodegradable materials are not necessarily compostable.

K. Caba, P. Guerrero, Trang Si Trung et al.

Abstract Sustainable development is an overarching objective that requires an interdisciplinary approach in order to address the societal challenge concerning climate action, environment, resource efficiency and raw materials. In this context, valorization of abundant and available bio-wastes with high potential to manufacture value-added products is the first step to close the loop between waste and consumption in line with the main goal of the circular economy. In the last years, many research works have been published in the literature regarding novel food packaging. However, most of them are focused on packaging composition (scientific aspects) and some of them on the packaging manufacture (technological aspects), but very few studies are concerned about the influence of bringing novel food packaging systems into the market on environmental, social and economic issues. In this regard, this review intends to fill this gap, considering the potential of developing food packaging from food processing waste in order to create business for food industries, being aware of the food quality demanded by consumers and the environmental care demanded by institutions and society.

Sajama Nepali, Padam Simkhada, Balaram Thapa

Abstract Background The average prevalence of stunting reported by the Nepal Demographic Health Survey from 2001 to 2016 only reports the prevalence of stunting at the national level and provincial and district level information is missing. Also, no previous study has reported a provincial trend in stunting from 2001 to 2016 in Nepal. This study for the first time presents the spatial trend of stunting among children under five years for 7 provinces and 77 districts of Nepal over 15 years using Demographic Health Survey Global Positioning System coordinates, Demographic Health Survey indicators, and geospatial covariates. Methods This is a secondary analysis of data from Nepal Demographic Health Survey from 2001 to 2016. The study population was children under five years. The outcome variable was stunting, which was analyzed as per districts and provinces. Sample weight was applied to calculate the percentage of stunting and 95% confidence interval for all survey years. The geographic dataset was used to provide information about the latitude and longitude of the survey cluster. Poisson-based model was used during the purely spatial analysis in SatScan for identification of clusters with stunting caseload. Results The reduction in the prevalence of stunting among children under five years has not been equal when disaggregated for district and provincial level data. In 2001, 57 districts had a prevalence of stunting among children above or equal to 50%, which has reduced over time except for districts in Karnali province. In 2016, 16 districts had a prevalence of stunting above or equal to 50%. Jumla (91.7%) and Kalikot (77.8%) still had the highest prevalence of stunting as of 2001. Among 7 provinces, the prevalence of stunting is found highest in Karnali for all subsequent survey years. Sudurpaschim and Madhesh provinces also had a high proportion of stunted children. The highest reduction in the prevalence of stunting was noted for Province Bagmati (by 30%) and Gandaki (by 28%). Conclusion The inequalities in childhood stunting persisted at the district and provincial levels although a good decline was noted at the national level. This calls for rigorous attention to be provided to districts and provinces with a high prevalence of stunting, and being prioritized for a targeted intervention.

Mengnan ZUO, Wei LIU, Qi QUAN et al.

Lactic acid bacteria are of great benefit to human life and are extremely important research objects in industrial and commercial production. High-density culture of lactic acid bacteria is an important step for its industrial application. High-density culture of lactic acid bacteria can obtain higher bacterial density with lower culture volume and shorter culture cycle, improve fermentation speed and fermentation effect, and reduce the subsequent use of starter, control equipment investment and reduce production cost in production practice. High-density culture of lactic acid bacteria is affected by factors such as production strains, medium, fermentation conditions, and fermentation modes. This paper mainly reviewed nutrient consumption mode, medium, culture condition, culture technology from high-density culture of lactic acid bacteria. Finally, the future research directions were prospected, in order to provide theoretical basis for the efficient preparation and industrial application of lactic acid bacteria starter.

Sunita Aggarwal, Vandana Sabharwal, Pragya Kaushik et al.

The microbiome innovation has resulted in an umbrella term, postbiotics, which refers to non-viable microbial cells, metabolic byproducts and their microbial components released after lysis. Postbiotics, modulate immune response, gene expression, inhibit pathogen binding, maintain intestinal barriers, help in controlling carcinogenesis and pathogen infections. Postbiotics have antimicrobial, antioxidant, and immunomodulatory properties with favorable physiological, immunological, neuro-hormonal, regulatory and metabolic reactions. Consumption of postbiotics relieves symptoms of various diseases and viral infections such as SARS-CoV-2. Postbiotics can act as alternatives for pre-probiotic specially in immunosuppressed patients, children and premature neonates. Postbiotics are used to preserve and enhance nutritional properties of food, elimination of biofilms and skin conditioning in cosmetics. Postbiotics have numerous advantages over live bacteria with no risk of bacterial translocation from the gut to blood, acquisition of antibiotic resistance genes. The process of extraction, standardization, transport, and storage of postbiotic is more natural. Bioengineering techniques such as fermentation technology, high pressure etc., may be used for the synthesis of different postbiotics. Safety assessment and quality assurance of postbiotic is important as they may induce stomach discomfort, sepsis and/or toxic shock. Postbiotics are still in their infancy compared to pre- and pro- biotics but future research in this field may contribute to improved physiological functions and host health. The current review comprehensively summarizes new frontiers of research in postbiotics.

C. Rannou, Delphine Laroque, Emilie Renault et al.

F. Fava, Grazia Totaro, L. Diels et al.