Supercritical Fluid Application in Food and Bioprocess Technology

Amir Mohammad Mortazavian1, Reza Mohammadi1 and Sara Sohrabvandi2 1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 2Students Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran Iran

The online version of the original article can be found under doi:10.1007/s11746-015-2596-5.S. L. Chia · R. Sulaiman · G. H. Chong (*) Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysiae-mail: gunhean@upm.edu.myH. C. Boo Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, MalaysiaK. Muhammad Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, MalaysiaF. Umanan Supercritical Fluid Center, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

International Journal of Rheumatic DiseasesEarly View CORRESPONDENCE Response letter to the editor regarding “Collagen supplementation for rheumatoid arthritis and osteoarthritis” Masoumeh Jabbari, Corresponding Author Masoumeh Jabbari [email protected] orcid.org/0000-0002-2348-9780 Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Correspondence Masoumeh Jabbari, Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Email: [email protected]Search for more papers by this authorMeisam Barati, Meisam Barati Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, IranSearch for more papers by this author Masoumeh Jabbari, Corresponding Author Masoumeh Jabbari [email protected] orcid.org/0000-0002-2348-9780 Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Correspondence Masoumeh Jabbari, Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Email: [email protected]Search for more papers by this authorMeisam Barati, Meisam Barati Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, IranSearch for more papers by this author First published: 26 March 2023 https://doi.org/10.1111/1756-185X.14639Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Early ViewOnline Version of Record before inclusion in an issue RelatedInformation

The Editorial Office of Foods and Raw Materials would like to report an error in the published paper ‘Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design’. Foods and Raw Materials, 2019, vol. 7, no. 1, pp. 177–184. DOI: http://doi.org/10.21603/2308-4057-2019-1-177-184. The affiliation of Mojtaba Jafari should be changed from ‘Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran’ to ‘Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Islamic Azad University, Qazvin Branch, Qazvin, Iran’. We apologise to the author for any inconvenience caused by this mistake. The change does not affect the scientific results. The manuscript will be updated and the original will remain available on the article webpage.

Technology offers sustainable nutrition solutions

Serving up graduates

PP238-MON METABOLIC SYNDROME IN OBES CHILDREN

Introduction: The main aim of this study is to determine the antibiotic profile of V. parahaemolyticus gastroenteritis associated with the consumption of contaminated shrimp and cockles marketed in Selangor Malaysia. V. parahaemolyticus is the leading cause of seafood-associated gastroenteritis in Asian Countries typically is associated with the consumption of raw shellfish and oysters specially shrimp and cockles. Rapid, sensitive and specific detection methods are needed to control V. parahaemolyticus infections. We describe a recognized the pathogenic V. parahaemolyticus in shrimp and cockles that will be the risk of gastroenteritis associated with the consumption of seafood marketed in Malaysia. Methods: This study was carried out between July 2011 and August 2013 at the Center of Excellence for Food Safety Research, Faculty of Food Science and Technology, Faculty of Medicine and Health Sciences, Department of Biomedical Sciences, and Faculty of Biotechnology, Dep. of Cell and Molecular Biology, University Putra Malaysia and other centers as collaboration. The seafood samples were collected from different markets and more than 400 samples from shrimp and cockles were investigated for detection and isolation of V. parahaemolyticus. CHROMagar Vibrio and TCBS agar media were used for fast detection and isolation of V. parahaemolyticus isolates. PCR based methods targeted to toxR regulatory gene, tlh the species and family gene, tdh and trh the virulence genes were extensively used. The antibiotic susceptibility testing of 65 V. parahaemolyticus isolates recovered from retail shrimp and cockles seafood were determined with four types of E-test antibiotic strips. Results: All the 65 isolates were positive to toxR and tlh genes. Out of 65 isolates, only eight isolates (12.31%) were positive for tdh virulence gene isolated form cockles and shrimp (3 isolates from shrimp and 5 isolates from cockles), whereas twenty six (40%) isolates were positive for trh virulence gene isolated from shrimp and cockles (9 from shrimp and 17 from cockles). This result indicates high occurrence of tdh+ and trh+ isolates in shrimp and cockles marketed in Malaysia. None of the isolates tested possess both virulence genes. For the antibiotic E-test susceptibility test, overall, V. parahaemolyticus is remained susceptible to tetracycline (97%). A slight increase in the susceptibility of tetracycline is observed from 2011 to 2013. While reduced susceptibility was detected only in V. parahaemolyticus for ampicillin. The mean of MIC of the isolates toward ampicillin is increased from 64 μg/ml in 2011 to 128 μg/ml in year 2013. The current study demonstrates a high risk of pathogenic V. parahaemolyticus in the shrimp and cockles marketed in Selangor Malaysia. Conclusions: The potential risk of V. parahaemolyticus infection due to the consumption of contaminated seafood in Malaysia should not be neglected. The increased resistance of ampicilin from our studies in Malaysia since 2004 to 2013 could be in indication of antibiotic abuse in clinical and agricultural used of ampicilin in Malaysia.

by Philip E. Nelson, 2007 World Food Prize Laureate; Professor Emeritus, Food Science Dept., Purdue Univ. Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. As the food system has drastically changed, from one centered around family food production on individual farms and home food preservation to the modern system of today, most people are not connected to their food nor are they familiar with agricultural production and food manufacturing designed for better food safety and quality. The Institute of Food Technologists-a nonprofit scientific society of individual members engaged in food science, food technology, and related professions in industry, academia, and government-has the mission to advance the science of food and the long-range vision to ensure a safe and abundant food supply contributing to healthier people everywhere. IFT convened a task force and called on contributing authors to develop this scientific review to inform the general public about the importance and benefits of food science and technology in IFT's efforts to feed a growing world. The main objective of this review is to serve as a foundational resource for public outreach and education and to address misperceptions and misinformation about processed foods. The intended audience includes those who desire to know more about the application of science and technology to meet society's food needs and those involved in public education and outreach. It is IFT's hope that the reader will gain a better understanding of the goals or purposes for various applications of science and technology in the food system, and an appreciation for the complexity of the modern food supply. Abstract: This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production-to-consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present. A section on food manufacturing explains why food is processed and details various food processing methods that ensure food safety and preserve the quality of products. A section about potential solutions to future challenges briefly discusses ways in which scientists, the food industry, and policy makers are striving to improve the food supply for a healthier population and feed the future. Applications of science and technology within the food system have allowed production of foods in adequate quantities to meet the needs of society, as it has evolved. Today, our production-to-consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly and more readily accessible than ever before. Scientific and technological advancements must be accelerated and applied in developed and developing nations alike, if we are to feed a growing world population.

1. Nutrition and Endocrine Research Center, Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran 2. Dept. of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran 3. Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Journal of Food ScienceVolume 38, Issue 3 p. 486-488 FLUORESCENT PRODUCTS IN A GLUCOSE-GLYCINE BROWNING REACTION H. R. ADHIKARI, H. R. ADHIKARI Dept. of Food Science & Technology, University of California, Davis, CA 95616 Biochemistry & Food Technology Div., Bhabha Atomic Research Centre, Trombay, Bombay 85, IndiaSearch for more papers by this authorA. L. TAPPEL, A. L. TAPPEL Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this author H. R. ADHIKARI, H. R. ADHIKARI Dept. of Food Science & Technology, University of California, Davis, CA 95616 Biochemistry & Food Technology Div., Bhabha Atomic Research Centre, Trombay, Bombay 85, IndiaSearch for more papers by this authorA. L. TAPPEL, A. L. TAPPEL Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this author First published: March 1973 https://doi.org/10.1111/j.1365-2621.1973.tb01462.xCitations: 37 This research was conducted under a fellowship awarded by the International Atomic Energy Agency of the United Nations and administered by the National Academy of Sciences-National Research Council. Washington. D.C and under U.S.P.H.S. grant AM 09933 from the National Institute of Arthritis and Metabolic Diseases. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume38, Issue3March 1973Pages 486-488 RelatedInformation

A substantial body of research indicates that the gut microbiota exerts a profound influence on host health. The purpose of this work was to characterize selected, most promising, well-known next-generation probiotics (NGPs) and review the potential applications of the bacteria in food technology. The isolation of gut bacteria with significant health benefits has led to the emergence of NGPs. In contrast to traditional probiotics, these originate directly from the gut microbiota, thereby ensuring their optimal adaptation to the intestinal ecosystem. NGPs exert their effects on the host organism through a variety of mechanisms, including the synthesis of bioactive compounds, modulation of the gut microbiota, and metabolism of substances provided by the host. Several bacterial species have been identified as potential candidates for NGPs, including Akkermansia muciniphila, Faecalibacterium prausnitzii, Bacteroides thetaiotaomicron, Christensenella minuta, and many others. These bacteria have demonstrated the capacity to exert beneficial effects, including the reduction of obesity, type 2 diabetes, metabolic disorders, and even cancers. The greatest limitation to their commercialization is their lack of oxygen tolerance, which presents challenges not only for research but also for their potential application in food. The most optimal approach for their application in food appears to be microencapsulation. Further research is required to establish the safety of NGP supplementation and to protect them from environmental conditions.

New food technologies have a high potential to transform the current resource‐consuming food system to a more efficient and sustainable one, but public acceptance of new food technologies is rather low. Such an avoidance might be maintained by a deeply preserved risk avoidance system called disgust. In an online survey, participants (N = 313) received information about a variety of new food technology applications (i.e., genetically modified meat/fish, edible nanotechnology coating film, nanotechnology food box, artificial meat/milk, and a synthetic food additive). Every new food technology application was rated according to the respondent's willingness to eat (WTE) it (i.e., acceptance), risk, benefit, and disgust perceptions. Furthermore, food disgust sensitivity was measured using the Food Disgust Scale. Overall, the WTE both gene‐technology applications and meat coated with an edible nanotechnology film were low and disgust responses toward all three applications were high. In full mediation models, food disgust sensitivity predicted the disgust response toward each new food technology application, which in turn influenced WTE them. Effects of disgust responses on the WTE a synthetic food additive were highest for and lowest for the edible nanotechnology coating film compared to the other technologies. Results indicate that direct disgust responses influence acceptance and risk and benefit perceptions of new food technologies. Beyond the discussion of this study, implications for future research and strategies to increase acceptance of new food technologies are discussed.

The development of novel processing techniques to obtain healthier and safer food products is one of the major challenges facing the food industry in the new century. On one hand, novel processes and products are driven by the stunning technological advances of this global era, to which food science and technology are not alien. Such advances include not only the design and application of new equipment and process lines, which constitute what has been called “emerging technologies”, but also the biotechnological and nanotechnological applications of such cutting-edge disciplines for food production and control. On the other hand, innovation in food technology flows in parallel with consumers’ demand for healthier and safer foods with improved quality and shelf life. As a consequence of these developments, and in an effort to give a response to such challenges, food technologists have paid special attention to the development and application of minimal processing strategies to a myriad of food products, thus avoiding the nutritional shortcomings that occur from the application of traditional preservation methods such as intense heat processing. Nevertheless, although the nutritional components of minimally processed foods may be more intact in products subjected to such light preservation methods, the presence of spoilage and pathogenic bacteria that are able to survive such minimal processing may incur novel risks. These risks require the development of robust and sensitive control methods to ensure not only the quality but also, and especially, the safety of such novel food products. In such an actively changing food technology environment, scientists working in this field are ready to find solutions from different approaches. Some of the most relevant solutions have been compiled in this “Innovations in Food Technology Special Issue”. Among the most promising novel technologies with a higher transfer potential from research to development and innovation, the application of pulsed electric fields and high-pressure processing are still at the top. Nevertheless, more specific and still less known techniques, such as hydrodynamic cavitation, are also gaining increasing importance for certain applications in water and food processing, while thermosonication and ultraviolet radiation are also gaining attention as food processing strategies. Sometimes, the combination of novel techniques and the obtention of added value food ingredients goes together, such is the case with the application of solvent-free strategies to the extraction of antioxidants that are relevant to the food industry. Novel food biopreservation techniques constitute another innovative field that deserves special attention. Active packaging techniques extend the possibility of keeping food quality at its best during storage, whereas the development of novel bacteriocins and other novel inhibitory agents, such as essential oils or the so-called vitamin K5, which are able to inhibit spoilage and pathogenic bacteria and fungi, represent valuable steps toward hurdle technologies for the production of minimally processed food products. The ever changing field of biotechnology also provides us with selected and engineered enzymes and starter cultures for novel food applications, such as microbial proteases and selected lactic acid bacteria for wine production, respectively. Novel technologies for cell immoJ. Barros Velazquez (*) Food Technology Laboratory, Department of Analytical Chemistry, Nutrition and Food Science School of Veterinary Sciences/College of Pharmacy University of Santiago de Compostela, 15782 Santiago de Compostela, Spain e-mail: jorge.barros@usc.es Food Bioprocess Technol (2011) 4:831–832 DOI 10.1007/s11947-011-0576-9

Bacteriocins are a kind of ribosomal synthesized antimicrobial peptides produced by bacteria, which can kill or inhibit bacterial strains closely-related or non-related to produced bacteria, but will not harm the bacteria themselves by specific immunity proteins. Bacteriocins become one of the weapons against microorganisms due to the specific characteristics of large diversity of structure and function, natural resource, and being stable to heat. Many recent studies have purified and identified bacteriocins for application in food technology, which aims to extend food preservation time, treat pathogen disease and cancer therapy, and maintain human health. Therefore, bacteriocins may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. This review article summarizes different types of bacteriocins from bacteria. The latter half of this review focuses on the potential applications in food science and pharmaceutical industry.