Hasil untuk "Food processing and manufacture"

Taisija Gricenko, Alise Zommere, Jorens Kviesis et al.

Berry press residues represent a valuable source of bioactive compounds, particularly anthocyanins and polyphenols, which exhibit strong antioxidant properties. Berry press residues have wide application potential in food systems due to their health benefits as well as colouring capabilities. However, the effects of drying on anthocyanin stability are not fully understood across berry species and drying methods. This study evaluated the effects of conventional hot air and vacuum drying at temperatures ranging from 30 to 90 °C, as well as freeze drying, on the total polyphenolic content (TPC), total anthocyanin content (TAC), antioxidant activity (DPPH assay), and individual anthocyanin profiles in press residues from 10 berry species. Freeze drying preserved the highest levels of both TPC and TAC, while vacuum drying at moderate temperatures (30–60 °C) demonstrated comparable stability and outperformed conventional drying. All thermal methods showed accelerated degradation of anthocyanins above 75 °C, with notable compound losses at 90 °C. Species-specific responses were observed, with chokeberries and honeysuckle berries being particularly susceptible to high-temperature degradation. Chromatographic analysis revealed that rutinoside and glucoside anthocyanins were more thermally stable than sambubioside and diglucoside forms. Strong correlations were found between TPC and antioxidant activity (r = 0.89), whereas the contribution of anthocyanin was more variable (r = 0.66). This study provided a systematic cross-species comparison of 10 berry press residues dried under identical conditions, revealing species-specific degradation thresholds and demonstrating vacuum drying as a method for the substitution of freeze drying. Clear structure-stability relations across 24 individual anthocyanins were demonstrated, offering novel mechanistic insights for optimisation of industrial anthocyanin-rich by-product valorisation. Future research should explore the molecular mechanisms underlying anthocyanin degradation and assess process scalability for industrial applications. Optimising drying protocols may enable sustainable upcycling of berry by-products into high-value functional ingredients.

J. M. Aguilera

Processed food products (PFPs) are amply consumed and important sources of nutrients worldwide. Evaluating PFPs by their composition fails to recognize that nutrients are embedded in food matrices and processing modifies their nutritional functionality, for example, the bioaccessibility and bioavailability. PFPs with equivalent chemical composition may experience the "food matrix effect": a difference in the nutritional outcome and health potential. This review presents food matrices attained after processing and their nutritional significance. It also delves into the complex kinetics of digestion conducive to nutrient release from matrices and nutrient interactions before absorption in the small intestine, and the role of microbial fermentation in the colon. Matrices of PFPs can be designed or redesigned and manufactured to be tasty, nutritious, sustainable, as special foods for vulnerable groups, innovative products from novel food sources, and to feed a healthy microbiota. The potential for nutritional improvement of PFPs is driven by understanding the food materials science and changes in food matrices during processing, control of formulation and manufacturing variables, the application of novel technologies, and a multifactor toolbox that supports the rational design of healthy food matrices.

Yu Wang, W. Cai, Li Li et al.

Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. Plant-based meat simulates the texture, taste, and appearance of animal meat by using protein, lipid, carbohydrate, and other plant nutrients as the main substances. This review summarizes the main components of plant-based meat, processing technology, standard formula, market competition, and formula and texture of future research directions. According to the existing methods of plant-based meat fiber forming, the development process and characteristics of four production processes and equipment of plant-based meat spinning, extrusion, shearing, and 3D printing are emphatically expounded. The processing principles and methods of different processing technologies in plant-based meat production are summarized. The production process and equipment of plant-based meat will pay more attention to the joint production of various processes to improve the defects of plant-based meat production process.

Qianqian Wang, Wangfang Xu, Rongzhu Cheng

IntroductionThe global beef trade, as a critical component of the meat trade, plays an important role in balancing beef supply and demand worldwide. However, research on the evolution of its network patterns remains relatively limited. This article aims to explore the evolution of global beef trade network patterns and provide insights into its implications for sustainable development.MethodsUsing complex network theory, this paper constructs weighted and unweighted global beef trade networks based on international trade data and conducts an in-depth analysis of the evolution of global beef trade patterns from 2013 to 2022 across the overall, individual, and clustering levels.ResultsThe analysis reveals an increasing trend in connectivity, efficiency, and tightness within the global beef trade network. In the unweighted network, the core beef-importing countries are primarily concentrated in Germany, the United Arab Emirates, and the Netherlands. However, in the weighted network, the core importing countries shift to the United States, Japan, and China. Meanwhile, the core beef-exporting countries consistently remain Australia, Brazil, and New Zealand in both network types. Additionally, the analysis identifies clustering and regionalization characteristics within the global beef trade blocks.DiscussionThese findings highlight the evolving dynamics of global beef trade, emphasizing the roles of key countries and the structural shifts in the trade network. The study provides targeted recommendations for promoting sustainable development in the beef trade sector.

Pablo N. Refolio-Samperi, Elena Adaschewski, Dieter Hanelt et al.

The present study evaluated a two-stage process of Haematococcus sp. to enhance the nutritional value by astaxanthin and fatty acid accumulation. Initial screening of different growth media during the green stage, focusing on enhanced biomass yield, showed the maximum growth using flory medium with a biomass yield of 0.991 g L−1 at the 30th day. Bold’s basal medium (BBM) exhibited the second highest biomass yield of 0.856 g L−1 at the 21th day. Due to faster growth, BBM presented the highest recorded biomass productivity of 0.040 g L−1 day−1, an increase of 21.2 % higher than flory and 207.7 % higher than the standard WHM medium. In the red stage, focused on maximizing astaxanthin yield, high-temperature stress was found to be the most effective stressor, leading to a significant increase in astaxanthin production by 217 % in comparison to the control. Interestingly, this stress condition also enhanced the total cellular fatty acids accumulation by 82.4 % over the control. However, a reduction in stearic acid (18:0) and alpha-linolenic acid (18:3n3) proportions under stress conditions was observed, suggesting the induction of metabolic shifts which involve reallocation of resources towards astaxanthin biosynthesis. These findings demonstrate a successful optimization strategy for Haematococcus sp. cultivation, which could be applied in industrial settings to enhance astaxanthin yield while reducing the production costs by avoiding vitamin supplementation, thereby helping in sustainable bio-based economy development.

WU Qiujie, ZHANG Yuting, HE Xin et al.

ObjectiveTo understand the residue status of six pesticides in fruits and vegetables in northeast Chongqing and the associated health risks to local residents.MethodsSix pesticides were detected and evaluated for safety using gas chromatography combined with the index of food safety (IFS).ResultsAmong the six pesticides, dieldrin was not detected, while the remaining five pesticides were detected. The average residual concentrations of the five pesticides in seven types of fruits and vegetables were as follows: procymidon 0.265 mg/kg, biphenthrin 0.037 mg/kg, beta-cyfluthrin 0.073 mg/kg, cypermethrin 0.060 mg/kg, and deltamethrin 0.025 mg/kg. Among all the samples, beta-cyfluthrin had the highest detection rate (25.34%), followed by procymidon (18.46%), with deltamethrin having the lowest detection rate (5.52%). The exceedance rate was highest for beta-cyfluthrin (1.00%), followed by procymidon (0.90%), while deltamethrin had the lowest exceedance rate (0.09%). The safety evaluation showed that both the single-pesticide average IFS and multiple-pesticide average IFS for the five detected pesticides were all less than 1.ConclusionThe fruit and vegetable samples sold in northeast Chongqing do not pose significant health risks to humans.

Seid Reza Falsafi, Sneh Puniabangar, Monica Trif et al.

Abstract The development of bioformulations based on food protein hydrolysates (FPHs) has gained significant traction in the food and pharmaceutical sectors due to their biophysical and biochemical properties, including health‐promoting effects, biocompatibility, and biodegradability. However, the oral delivery of FPHs presents notable technical challenges, largely due to their inherent limitations such as (bio)stability, permeability, bioavailability, and molecular size. This review provides a comprehensive overview of FPHs, including their structural characteristics, origins, methods of preparation, and associated health benefits. Additionally, it highlights the challenges related to their oral delivery. Recent advancements in the formulation and delivery of FPHs through biopolymeric controlled release systems—such as micro‐ and nanoparticles, hydrogels, biofunctional films and composites, and electrospun fibers—are discussed. We also explore lipid‐based delivery platforms, including liposomes, chitosomes, emulsions, Pickering emulsions, nanostructured lipid carriers, solid lipid nanoparticles, and surfactant‐based carriers. Furthermore, this article emphasizes the importance of controlled delivery and targeted release of FPHs following oral administration. The challenges in designing effective lipid/biopolymer‐based carriers for FPHs, along with future prospects and opportunities in this growing field, are also thoroughly examined.

Zaher Abdel Baki, Sahar H. Abourida, Adnan Badran et al.

Bread is an indispensable staple food and a great source of complex carbohydrates, making it a potential product for fortification. The purpose of this study was to investigate the sensory, antioxidant, and nutritional properties of bread fortified with sumac (Rhus coriaria) and cactus (Opuntia ficus-indica L.) seed powder. Different levels (4, 6, and 8% w/w flour replacement) of the powdered seeds were used. Fortified bread samples were compared to control (unfortified) bread and evaluated for their moisture, nutritional composition (protein, fat, fiber, ash, carbohydrates, and energy value), sensory preference, total phenolic content (TPC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl assay). The antioxidant capacity and TPC were significantly higher (p<0.05) for sumac- and cactus-fortified bread samples compared to the control. Nutritionally, fortification significantly increased fiber and fat content while decreasing carbohydrate content and energy value (p<0.05); protein content remained relatively stable. Sensory evaluation showed a preference for sumac-fortified bread, particularly at lower concentrations. Moisture content was significantly lower in fortified samples. This study demonstrates that fortification, particularly with 8% sumac, yielded favorable results concerning antioxidant activity, phenolic content, and sensory preference, alongside notable changes in nutritional composition.

Gusti Muhammad Reyhan Farisi, Rifky Hamdan Fatoni, M. Salman Al Farisi Al Ghofsah

The contamination of product facilities in halal-certified restaurants in Indonesia is an important concern in the context of product assurance.  One of the viral incidents occurred in a restaurant that has been certified as halal. However, a consumer, either intentionally or due to negligence, brought non-halal food and drinks from outside and used the restaurant's tableware. This action raises concerns about the potential contamination of the restaurant's halal facilities, which may jeopardize halal certification and Muslim consumer confidence. Based on the background of this problem, this study aims to analyze whether the actions of consumers who pollute halal product facilities in restaurants can be categorized as Tortious Acts and to analyze the legal protection for the restaurant (producer) against the actions of these consumers. This research employs a legal research method with a legislative approach, examining the regulation and a conceptual approach to liability and Tortious Acts. The results showed that consumer liability for pollution of restaurant halal facilities based on Article 1365 Burgerlijk Wetboek as the "Indonesian Civil Code” depends on the fulfillment of the elements of a tort, namely, one of which is a violation of the law, which is not strictly regulated in Law No. 33 of 2014 concerning Halal Product Assurance (Jaminan Produk Halal, hereinafter the JPH Law). Meanwhile, the JPH Law emphasizes the responsibility of producers to ensure the product's halalness. This study concludes that there is a need for regulatory changes related to consumer responsibility in maintaining halal product facilities and a more specific legal protection mechanism for restaurants against pollution of halal facilities by consumers   Keywords: Liability, Contamination, Defilement, Serving Tools, Halal

Jarvis Haupt, Qin Lu, Yanning Shen et al.

Powerful artificial intelligence (AI) tools that have emerged in recent years -- including large language models, automated coding assistants, and advanced image and speech generation technologies -- are the result of monumental human achievements. These breakthroughs reflect mastery across multiple technical disciplines and the resolution of significant technological challenges. However, some of the most profound challenges may still lie ahead. These challenges are not purely technical but pertain to the fair and responsible use of AI in ways that genuinely improve the global human condition. This article explores one promising application aligned with that vision: the use of AI tools to facilitate and enhance education, with a specific focus on signal processing (SP). It presents two interrelated perspectives: identifying and addressing technical limitations, and applying AI tools in practice to improve educational experiences. Primers are provided on several core technical issues that arise when using AI in educational settings, including how to ensure fairness and inclusivity, handle hallucinated outputs, and achieve efficient use of resources. These and other considerations -- such as transparency, explainability, and trustworthiness -- are illustrated through the development of an immersive, structured, and reliable "smart textbook." The article serves as a resource for researchers and educators seeking to advance AI's role in engineering education.

F. Ekezie, Jun‐Hu Cheng, Da‐Wen Sun

Dietrich Knorr, Mary Ann Augustin

Abstract Many underutilized food resources have been traditionally used by regional and poor communities. The history of their consumption makes them potential new food sources for incorporation into the wider food supply. The ability to tap the potential of undervalued and underutilized food sources will reduce the world's reliance on a limited number of food sources and improve food security and sustainability. The expansion of the food diversity of the food supply to include underutilized food resources will require overcoming challenges in the efficient and profitable production of the raw material, application of suitable postharvest handling procedures to maintain the quality of perishable produce, and the use of appropriate traditional and emerging food processing technologies for conversion of the raw material into safe, nutritious and consumer‐acceptable foods. Improvement of food processing technologies, particularly resource‐efficient resilient food processes, are required to ensure the safety, quality and functionality of the whole food or extracts, and to develop ingredient formulations containing new foods for manufacture of consumer food products. Factors that help facilitate the social acceptance of new underutilized foods include increasing consumer knowledge and understanding of the contribution of new underutilized food resources to diet diversity for good nutrition, confidence in the safety and value of new foods, and their low environmental impact and importance for future sustainable food. The introduction of new underutilized food resources will increasingly require collaboration along the whole food value chain, including support from government and industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

W. Mo, Y. Man, M. Wong

Siddig Ibrahim Abdelwahab, Manal Mohamed Elhassan Taha, Abdalbasit Adam Mariod et al.

Research on camel milk and urine (CMUR) has gained significant attention because of its nutritional and medicinal applications. The aim of this study was to conduct a bibliometric analysis of the CMUR from 1947 to 2023. Following PRISMA rules, the Scopus database was used to extract 1338 English-language studies, which were analyzed using Scopus Analytics, Bibliometrix, and VOSviewer. The findings indicated that 7.78% of studies focused on camel urine within the CMUR domain. The analysis showed a steady increase in the number of publications over 77 years (R-squared = 0.8308). The CMUR encompasses a wide range of research disciplines, with particular emphasis on the agricultural and medical fields. Saudi Arabia is the top producer of CMUR, with the Journal of Camel Practice and Research being the most prolific source. King Saud University contributed 103 documents to the CMUR, making it the most prolific institution globally. The co-word analysis identified seven prominent research themes within the CMUR, which can be further categorized into four distinct clusters. Notably, ‘Probiotics’, ‘Anti-inflammatory’, and ‘Diabetes’ emerged as trending subjects. The analysis of the CMUR yielded significant insights into the present research trends, identified gaps in the existing knowledge, and provided valuable recommendations for future investigations.

EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera et al.

Abstract The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Reliance Industries (EU register number RECYC315), which uses the ProTec technology. The input material consists of washed and dried poly(ethylene terephthalate) (PET) flakes, mainly originating from collected post‐consumer PET containers, e.g. bottles, with no more than 5% PET from non‐food consumer applications. The flakes are extruded into pellets (step 1), crystallised (step 2) and treated in a solid‐state polycondensation (SSP) reactor (step 3). Having examined the challenge test provided, the Panel concluded that the extrusion and the decontamination in the ■■■■■ SSP reactor (steps 1 and 3) are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these critical steps are temperature, pressure and residence time. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not considered to be of safety concern, when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long‐term storage at room temperature or below, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Chunmei CAI, Yuye HUANG, Liyan LI et al.

Objective: To investigate the protective effect of Scutellaria baicalensis extract on ultraviolet (UVA)-induced photoaging in a fibroblast cell line (NIH3T3). Methods: The cellular photoaging model was established by UVA irradiation, and the protective effects of Scutellaria baicalensis extract on photoaging fibroblasts were investigated using CCK-8 assay, β-galactosidase staining, DAPI staining, and immunofluorescence staining. Results: Scutellaria baicalensis extract significantly promoted cell proliferation and migration of NIH3T3 cells (P<0.05), increased the cell viability of NIH3T3 cells after UVA irradiation, reduced UVA-induced cell apoptosis, and the expression of senescence-associated marker β-galactosidase (SA-β-gal). It also promoted the regeneration of endogenous type I and type IV collagen, reversing collagen loss induced by UVA irradiation, collectively contributing to the defense against cellular photoaging. Conclusion: Scutellaria baicalensis extract effectively inhibits the photoaging of NIH3T3 cells induced by UVA irradiation.

M. Dora, Maneesh Kumar, X. Gellynck

Heba Sayed Mostafa

Many tannase-based industrial applications are currently being developed to successfully break down tannins in teas and juices. However, so far, no study has demonstrated the potential application of tannase to reduce tannin levels in Hibiscus sabdariffa tea. The D-optimal design was utilized to predict the optimal conditions for maximizing anthocyanins and decreasing tannin content in Hibiscus tea. Then, the effects of Penicillium commune tannase were evaluated by examining the physicochemical parameters and α-amylase inhibitory action of untreated and treated Hibiscus tea, as well as quantifying catechin content changes using HPLC. Following treatment with tannase, the esterified catechins decreased by 8.91%, while the non-esterified catechins increased by 19.76%. Additionally, tannase significantly raised the total phenolic compounds by 8.6%. In contrast, the α-amylase inhibiting activity of Hibiscus tea decreased by ≈28%. As a novel member of the tea family, tannase offers an excellent means of conditionally producing low-astringency Hibiscus tea.

Karan Singla, Shahab Jalalvand, Yeon-Jun Kim et al.

Recent studies have made some progress in refining end-to-end (E2E) speech recognition encoders by applying Connectionist Temporal Classification (CTC) loss to enhance named entity recognition within transcriptions. However, these methods have been constrained by their exclusive use of the ASCII character set, allowing only a limited array of semantic labels. We propose 1SPU, a 1-step Speech Processing Unit which can recognize speech events (e.g: speaker change) or an NL event (Intent, Emotion) while also transcribing vocal content. It extends the E2E automatic speech recognition (ASR) system's vocabulary by adding a set of unused placeholder symbols, conceptually akin to the <pad> tokens used in sequence modeling. These placeholders are then assigned to represent semantic events (in form of tags) and are integrated into the transcription process as distinct tokens. We demonstrate notable improvements on the SLUE benchmark and yields results that are on par with those for the SLURP dataset. Additionally, we provide a visual analysis of the system's proficiency in accurately pinpointing meaningful tokens over time, illustrating the enhancement in transcription quality through the utilization of supplementary semantic tags.

Xing Lan, Jiayi Lyu, Hanyu Jiang et al.

In this paper, we explore the zero-shot capability of the Segment Anything Model (SAM) for food image segmentation. To address the lack of class-specific information in SAM-generated masks, we propose a novel framework, called FoodSAM. This innovative approach integrates the coarse semantic mask with SAM-generated masks to enhance semantic segmentation quality. Besides, we recognize that the ingredients in food can be supposed as independent individuals, which motivated us to perform instance segmentation on food images. Furthermore, FoodSAM extends its zero-shot capability to encompass panoptic segmentation by incorporating an object detector, which renders FoodSAM to effectively capture non-food object information. Drawing inspiration from the recent success of promptable segmentation, we also extend FoodSAM to promptable segmentation, supporting various prompt variants. Consequently, FoodSAM emerges as an all-encompassing solution capable of segmenting food items at multiple levels of granularity. Remarkably, this pioneering framework stands as the first-ever work to achieve instance, panoptic, and promptable segmentation on food images. Extensive experiments demonstrate the feasibility and impressing performance of FoodSAM, validating SAM's potential as a prominent and influential tool within the domain of food image segmentation. We release our code at https://github.com/jamesjg/FoodSAM.