Advances In Food Technology Research Articles

Wholesome Grains in Every Bite: Quinoa Pancake Premix Innovation

The demand for healthier and more nutritious breakfast options has increased, leading to the development of quinoa pancake premixes. Quinoa is a promising ingredient due to its low environmental impact and cultural significance in indigenous cuisines. Its high protein content makes it an excellent choice for plant-based protein sources and its rich fiber, vitamins, and minerals make it an ideal choice for those seeking plant-based protein. Quinoa pancake premixes also have implications for global food security and economic development. As a high-value crop, quinoa production supports smallholder farmers' livelihoods, providing income diversification and poverty alleviation. By integrating quinoa into value-added food products like pancake mixes, economic opportunities can be extended along the entire value chain, promoting inclusive growth in rural communities.Quinoa pancake premixes can address micronutrient deficiencies and food insecurity, particularly in vulnerable populations. By fortifying pancake mixes with micronutrients such as iron, calcium, and vitamins, these products contribute to public health initiatives aimed at combating malnutrition.The formulation process involves balancing ingredients to achieve desired texture, flavor, and nutritional profile. Researchers experiment with various flavor combinations to enhance the taste profile of quinoa pancakes. Market trends reveal a growing demand for quinoa-based products, catering to diverse dietary preferences and offering gluten-free, vegan, and low-carb options. In conclusion, quinoa pancake premix development represents a convergence of culinary innovation, nutritional science, and market trends. By harnessing quinoa's nutritional potency and leveraging advancements in food technology, researchers and food manufacturers can create wholesome breakfast solutions for health-conscious consumers.

Consumer Intention of Purchasing Plant-Based Milk in Indonesia

In the context of achieving Sustainable Development Goals (SDGs), advancements in food technology, notably plant-based alternatives, are gaining popularity. Aligning with SDG targets such as good health and well-being (SDG 3), responsible consumption and production (SDG 12), and climate action (SDG 13), the adoption of plant-based milk signifies progress towards a sustainable food system. This study investigates the determinants influencing Indonesians' intention to purchase plant-based milk, addressing a notable research gap in developing markets. The study collected data from 300 respondents through social media, resulting in 297 valid responses. Analysis using SMARTPLS reveals that attitude, environmental concern, health consciousness, price, and subjective norms all have a significant relationship with the intention to purchase plant-based milk, with attitude and environment identified as the strongest drivers. These findings have practical implications for plant-based milk business managers and other stakeholders interested in improving their competitiveness while contributing to a more sustainable environment.

Physicochemical Properties and Functionalities of Food Emulsifiers

Purpose: This study sought to analyze the physiochemical properties and functionalities of food emulsifiers. Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive’s time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library. Findings: The findings reveal that there exists a contextual and methodological gap relating to the physiochemical properties and functionalities of food emulsifiers. Preliminary empirical review revealed that the importance of considering emulsifier properties in food product development. The findings underscored the significance of optimizing emulsifier selection and formulation to meet consumer demands for healthier, more sustainable, and better-performing food products. Continued research in this area promises to drive further innovation and advancements in food technology. Unique Contribution to Theory, Practice and Policy: The Interfacial Tension theory, HLB (Hydrophilic- Lipophilic Balance) theory and Emulsion Phase Inversion theory may be used to anchor future studies on the physiochemical properties and functionalities of food emulsifiers. The study made significant contributions to theoretical understanding, practical application, and policy considerations in the field of food science and technology. It advanced theoretical knowledge by exploring molecular mechanisms and integrating principles from colloid and interface science. In practice, the study recommended systematic approaches for emulsifier selection and process optimization to enhance product quality and consistency. From a policy perspective, it emphasized the importance of regulatory guidelines and transparency in emulsifier usage. Additionally, the study advocated for sustainability, innovation, and consumer-centric approaches to promote environmental responsibility, drive technological advancements, and prioritize consumer well-being in emulsifier research and application.

Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health.

Against the backdrop of the global protein transition needed to remain within planetary boundaries, there is an influx of plant-based meat alternatives that seek to approximate the texture, flavor and/or nutrient profiles of conventional animal meat. These novel plant-based meat alternatives, enabled by advances in food technology, can be fundamentally different from the whole-plant foods from which they are derived. One of the reasons is the necessity to use food additives on various occasions, since consumers' acceptance of plant-based meat products primarily depends on the organoleptic properties. Consequently, a high degree of heterogeneity in formulation and nutritional profiles exists both within and between product categories of plant-based meat alternatives with unknown effects on several aspects of human health. This is further complicated by the differences in digestibility and bioavailability between proteins from animal and plant sources, which have a profound impact on colonic fermentation, nutritional adequacy and potential health effects. On the other hand, emerging strategies provide opportunities to develop affordable, delicious and nutritious plant-based meat alternatives that align with consumer interests.

Vibrations and ultrasound in food processing – Sources of vibrations, adverse effects, and beneficial applications – An overview

Mechanical vibrations including ultrasound play a major role during the processing and distribution of foods as they can have both negative and positive effects. The physical principles of vibrations are presented in a concise manner first, and profound information is provided by reviewing the relevance of vibrations in the food industry. On the one hand, this review elucidates common vibration sources and reports on their negative impact on structures, processing plants, and foods. In particular, vibrations occurring during the transportation of food are discussed, and their potential to cause damage to various food products is pointed out by the cited literature. On the other hand, this review likewise illustrates that vibrations are beneficially used for various unit operations during processing as well as analytical purposes. Ultrasound is considered separately by describing its principles, demonstrating versatile applications, and reporting on current advances in food technology.

Perspective: Achieving Sustainable Healthy Diets Through Formulation and Processing of Foods

ABSTRACTFood processing and food (re)formulation can contribute to achieving sustainable healthy diets. Distinct from product formulation, the main purpose of food processing is to provide a stable and resilient supply of safe, shelf-stable, and affordable foods. Although efforts at reformulating processed foods have focused on removing excess added fat, sugar, and salt, product formulation can also take the form of voluntary fortification with protein, fiber, and micronutrients to improve dietary nutrient density and address population health needs. Advances in food technology have also led to the addition of desirable ingredients, including plant-based proteins and fermentation products, to processed foods. Among continuing challenges to product (re)formulation are the need to ensure product safety, maintain sensory appeal, control product cost, assure consumer acceptance, and manage the environmental footprint across the value chain. Voluntary (re)formulation of processed foods by the food industry can help improve diet quality and food security for all.

Food Innovation Adoption and Organic Food Consumerism-A Cross National Study between Malaysia and Hungary.

In order to meet the rising global demand for food and to ensure food security in line with the United Nation’s Sustainable Development Goal 2, technological advances have been introduced in the food production industry. The organic food industry has benefitted from advances in food technology and innovation. However, there remains skepticism regarding organic foods on the part of consumers, specifically on consumers’ acceptance of food innovation technologies used in the production of organic foods. This study measured factors that influence consumers’ food innovation adoption and subsequently their intention to purchase organic foods. We compared the organic foods purchase behavior of Malaysian and Hungarian consumers to examine differences between Asian and European consumers. The findings show food innovation adoption as the most crucial predictor for the intention to purchase organic foods in Hungary, while social lifestyle factor was the most influential in Malaysia. Other factors such as environmental concerns and health consciousness were also examined in relation to food innovation adoption and organic food consumerism. This paper discusses differences between European and Asian organic foods consumers and provides recommendations for stakeholders.

THE ROLE OF FOOD SCIENCE AND TECHNOLOGY FOR INDONESIAN INDIGENOUS FOOD PRODUCT DEVELOPMENT TO ACHIEVE FOOD SECURITY

Food insecurity is remaining an unsolved problem since the continuous increase in human populations demands an increased supply of food. The objective of this paper was to present Indonesian indigenous food product development as an answer to the food security problem. It could be conducted by presenting the potentials of indigenous foods, creating advances in food technology, and arranging strategies that needed to develop indigenous food products, particularly as a food technologist. The suggested strategies were: choosing the raw material that is abundantly available in the local area, assessing its superiorities, doing a feasibility study, enhancing the food product’s safety and quality by applying good manufacturing practices and using environmentally friendly packaging, and promoting the products through modern channels such as the supermarket. This would allow nutritious and safe indigenous food products to become competitive and widely impacting food products that can bring food security into a reality.

Keselamatan Makanan: Dimensi Zaman, Keperluan dan Kekangan Semasa Food Safety: Dimensions of Time, Needs and Current Constraints

Global security and prosperity are closely linked to food safety policies. It was not born in the blink of an eye, in fact it is a systematic idea that looks at the aspects of the well-being of mankind since time immemorial. However, there are still many in the community who fail to understand the importance of food safety knowledge. Accordingly, this study aims to examine the significant side of current food safety studies. To achieve the following objectives, the study analyzes the data inductively and deductively to understand its historical aspects and relevancancy. The results of the study found that food safety has a long history of development and is increasingly complex in line with current advances in food technology.

The social insectivore: Peer and expert influence affect consumer evaluations of insects as food

As conventional animal production is a significant contributor to anthropogenic climate change, eating of insects in Western markets has been primarily discussed from an environmental perspective. Following advances in food technology and regulation, edible insects are an emerging research topic not only in environmental sciences, but also in consumer research. To contribute to this rising interest, the present research presents consumer psychological drivers to promote insect consumption based on research on social influence. Two experiments that assessed the influence of peer (Study 1) as well as expert influence (Study 2) on acceptance indicators suggest that both types of influence are significantly associated with acceptance of insects as foods. Study 2 further reveals that the proposed effect of expert influence on acceptance of insects is moderated by insect-based disgust sensitivity in a way that expert influence is stronger for consumers low in insect-based disgust sensitivity. Taken together, our research shows that managing expectations via social influence can be an important driver to increase the adoption of insects in Western markets.

Oats-From Farm to Fork.

Oats have a long history of use as human food and animal feed. From its origins in the Fertile Crescent, the oat has adapted to a wide range of climatic conditions and geographic regions. Its unique macro-, micro-, and phytonutrient composition, high nutritional value, and relatively low agricultural input requirements makes oats unique among cereal crops. The health benefits of the oats are becoming well established. While the connection between oat β-glucan fiber in reducing the risk of cardiovascular disease and controlling glycemia have been unequivocally established, other potential benefits including modulation of intestinal microbiota and inflammation continue to be explored. Advances in food technology are continuing to expand the diversity of oat-based foods, creating opportunities to deliver the health benefits of oats to a larger segment of the population.

Feasibility of Detecting Pork Adulteration in Halal Meatballs Using near Infrared Spectroscopy (NIR)

Halal food is widely accepted, with demand increasing yearly. However, due to advancements in food technology, pork adulteration, particularly in ho- mogenous meat products, occurs frequently through attempts to gain monetary benefits. In this study, we used near infrared spectroscopy (NIR) to detect pork adulteration in meatballs. A long wavelength NIR (1000-2500 nm) was used to create a partial least square (PLS) regression model. The results showed that the model of beef meatballs had an R 2 -val of 0.88, a SECV of 3.45% and a bias of 0.14%, respectively. For chicken meatballs, the model had an R 2 -val of 0.83, a SECV of 4.18%, and a bias of 0.22%, respectively. Considering the strictness of Halal guidelines, the obtained prediction model had a high SECV (3.45% and 4.18% for beef and chicken meatballs) for the detection of pork adulteration in Halal foods. NIR acquisition of meatballs at 25°C and grilled products provided a good result, but frozen meatballs did not. However, considering several advan- tages of the technique - speed, reduction in required sample preparation and low cost - NIR proved to be a promising technique for screening pork adulteration in Halal meatballs.

Infant nutrition - review of lipid innovation in infant formula

Summary Breastfeeding provides the optimum nutrition for infants, supplying macro- and micronutrients in readily absorbable forms. It is almost 100 years since the first artificial feeds were created in an attempt to ‘humanise’ cows' milk. Formula improvements have taken place over the decades; advances in food technology supported by clinical studies have contributed to the aim of matching the composition and functional outcomes of breastmilk in formula manufacture. It is possible to alter the structure of triglycerides in vegetable oil, in order to more closely match their composition and structure in breastmilk fat. Clinical research in infant formula for pre-term and term infants supports the safety and beneficial nutritional outcomes of this innovation, which are the subject of a health claim submission currently being evaluated by the European Food Safety Authority.

Introduction to the special issue on food technology

Food technologists are striving to provide the world with a safer and healthier food supply with better taste and higher stability. This special issue presents some new advances in food technology from my colleagues around the world, including Prof. Theodore P. Labuza of the University of Minnesota, Prof. Patrich Y. Martin Lo of the University of Maryland, Prof. Stephanie Clark of Iowa State University, Prof. Qingrong Huang of Rutgers University, Prof. Yifen Wang of Auburn University, and Prof. Mengshi Lin of the University of Missouri. I am also grateful to Prof. Zeyuan Deng of Nanchang University, Prof. Mouming Zhao of South China University of Technology, Prof. Shiping Tian of the Chinese Academy of Sciences, and Prof. Bo Jiang, Prof. Jie Chen, and Dr. Huaneng Xu of Jiangnan University. This special issue features 13 papers, including 10 research articles and 3 review papers. It covers several scientific topics in the field of food research, including food biotechnology and bioengineering, food nanotechnology, food texture and rheology, food stability and shelf life, novel food processing technology, and advanced separation and purification technology of bioactive compounds. I thank Dr. Peng Zhou of Jiangnan University for his assistance in editing this special issue. I am also grateful to all the referees for their selfless contributions and their concern for quality work. Finally, I express my great appreciation to Dr. Fei Yuan and her colleagues at the Higher Education Press for providing us with this wonderful opportunity and for their constant encouragement and extraordinary patience.

EFFECTS OF PRETREATMENT WITH ROSEMARY (ROSMARINUS OFFICINALIS L.) IN THE PREVENTION OF LIPID OXIDATION IN SALTED TILAPIA FILLETS

ABSTRACT To delay lipid oxidation during meat processing, synthetic antioxidants have been used in the food industry, but the consumers' concern over their toxicity increased interest in research with natural antioxidants. The aim of this work was to analyze the water activity (Aw), thiobarbituric acid reactive substances (TBARS), moisture and trichloroacetic acid‐soluble nitrogen (TCASN) in brined tilapia fillets treated or pretreated with natural rosemary extract (Rosmarinus officinalis) and stored for 240 days at −18C. Higher Aw (0.900 ± 0.010) and moisture (70.13 ± 0.20) values were observed in the pretreated fillets. The TBARS values in the treatment (3.31 ± 0.79) and pretreatment (3.39 ± 0.53) were half the value of the control treatment (6.14 ± 1.21) at 240 days. Statistical differences were observed in TCASN values in 180 (0.112 ± 0.020) and 240 (0.132 ± 0.017) days, with the pretreatment showing a more protective effect in protein oxidation. In this study, rosemary proved to be protective during the frozen storage, especially when its extract was used as pretreatment, before the salting process.PRACTICAL APPLICATIONSFish consumption is highly elastic, because the annual average consumption of seafood per person in Brazil is only 6.8 kg. The federal government has set a goal to increase it to 12 kg by 2007.Salting is an older food preservation process still used today, and is extremely important because, despite advances in food technology, increased monitoring and improved knowledge, it is emphasized as an easy, cheap and effective process that does not require refrigeration. Tilapia is a highly prolific fish, with a production volume that is increasingly higher each year in Brazil. Therefore, it calls for interesting research to allow an increased shelf life for this species.

The new nutrition science: sustainability and development

To show that nutrition science is anchored in food systems and is influenced by the social, through the environmental to the cosmological, life's connections and rhythms. To indicate that an integrative approach is now becoming possible with advances in food technology, in the understanding of food choice and of human behaviour, and in a preparedness to recognise nutritional inputs in the full sweep of life-long well-being and health outcomes. An analysis of the much broader understanding of nutritionally related diseases from an ecological perspective, with attention to economic development, beginning with poverty alleviation. Recognition that the biological dimension of nutrition science is undergoing a profound reappraisal; that technologies will allow us to change the course of nutritionally related diseases for the better; and that nutrition science will find partners in information technology and telecommunications, food technology and energy technology. A new generation of nutrition scientists can help build a new economy that supports development amongst communities, whether close or distant from each other. The opportunities for this kind of development to be realised between Asia, Latin America and Africa are considerable. At all times, however, nutrition scientists must uphold the paramount importance of good governance, conflict resolution and maternal literacy if their work is to achieve its growing potential.

Short-term and long-term in vivo exposure to an ephedra- and caffeine-containing metabolic nutrition system does not induce cardiotoxicity in B6C3F1 mice

Although conventional biomedical research has largely focused on mechanisms of weight loss and genetic aspects of obesity, most medical solutions are plagued by side-effects and fraught with complex questions. As a consequence, consumers are seriously considering herbal products, nutraceuticals and functional foods as alternatives to conventional medications. This is evidently driven by a growing consumer understanding of diet/disease links, aging-related consequences, rising health care costs, and advances in food technology and nutrition. This study investigated the effects of up to 12 months exposure to a multinutrient and botanical extract supplement (Metabolic Nutrition System Orange (MNSO) - sold by AdvoCare, Carrollton, TX, USA) at five dietary concentrations on serum biochemistry and target organ histopathology of the hearts of B6C3F1 mice. The MNSO is a unique combination of vitamins, minerals, omega-3 fatty acids and herbal extracts designed to provide a strong foundation of nutritional support, and to enhance thermogenesis and perception of energy. The MNSO contain extracts of citrus, ephedra, guarana, gingko, green tea and Ocimum. In this study, female B6C3F1 mice were fed control (-MNSO) or MNSO (one time to ten times, one time = daily human dose) diets. Animals were sacrificed after 4, 8 and 12 months', at which time blood was collected for serum chemistry analysis, and hearts were prepared for histopathology and tissue biochemistry. Food consumption and body weight changes were also monitored throughout the study. The MNSO exposure did not significantly affect any of the cardiosensitive enzymes [including creatine kinase (CK), lactate dehydrogenase (LDH) and aspartate aminotransferase (AST)] and normal histopathological architecture of the heart was observed. Although animals given the MNSO diet consumed more food, they were relatively leaner and more active compared to controls. The results indicate that ingestion of ephedra and caffeine for one year in the doses used as part of a comprehensive metabolic nutrition system does not significantly alter normal serum chemistry or induce any irreversible histological changes in the mouse heart, since this study employed up to ten times the normal human consumption dose of ephedra and the metabolic nutrition system.

Modulation of the immune system and the response against pathogens with bovine colostrum concentrates.

The growth, development and health conditions for children living under deprived conditions in developing countries are so adverse that immediate public health measures to reduce morbidity and improve nutrition are urgently needed. Preventing and shortening the course of diarrhoeal episodes, eliminating protozoal colonization, and balancing intestinal microflora would all contribute to these goals. The consumption by humans of part of the colostrum produced when a dairy animal gives birth is an established tradition in many traditional societies. Recent advances in food technology in industrial dairying allow for continuous availability of stabilized bovine colostrum concentrate, both natural and hyperimmunized against specific human pathogens. This is safe for the calves of the producers themselves, for laboratory animals, and generally for humans, with the caveat of the milk-allergic. Moreover, substantial amounts of orally ingested bovine colostrum concentrate survive their passage through the stomach to remain intact and active in the lower reaches of the bowel. Studies in animals, human volunteers and naturally infected humans have demonstrated a therapeutic efficacy of oral bovine colostrum with certain infections. Similarly, attempts to prevent gastrointestinal infections in animals, exposed volunteers and at-risk populations have met with limited success with specific pathogens. It is time to begin to assess the feasibility and potential effectiveness and efficiency of employing seasonal or chronic bovine colostrum feeding in populations of deprived infantile populations to reduce the rates of recurrent gastroenteritis and decrease immunostimulation to improve vitality and nutritional status in early life.

Nutrient Databank perspectives on energy

The Atwater system of food-specific factors continues to be used for calculating energy in the Nutrient Databank. In 1983 the US Department of Agriculture requested that the Life Sciences Research Office (LSRO) of the Federation of American Societies for Experimental Biology reassess the system's accuracy and utility. An LSRO panel of experts reported that there was no evidence that a substantial problem exists. Advances in food technology and changes in analytical methods in the past decade, however, are causing some concern for the reporting of energy in the databank. Some perspectives on these and other issues are discussed.

Enhancing taste, texture, appearance and presentation of pureed foods improves resident quality of life and weight status

Approximately 20% of residents in skilled nursing facilities (SNF) require pureed food (PF) for chewing and swallowing problems. Altered appearance and diminished palatability of PF results in decreased intake and subsequent weight loss. Advances in food technology have provided commercially available products that enhance PFs by creating improved texture and appearance. The purpose of this study was two-fold; 1) to determine whether these food enhancers were a cost-effective means of improving PF, and 2) whether lower cost ingredients could be used in place of commercially available enhancers to attain the same goal. A 42-day cross-over study was done in 24 SNF residents. The first 21 days, residents were served their regular pureed menu. During the following 21 days, the same menu was used but meat and vegetable recipes were amended using food enhancers. Foods were shaped to simulate regular menu items. A qualitative score was obtained using a questionnaire for staff and residents that measured impact on quality of life. Quantitative score was the percentage of total food intake using a form specifically designed for this study. Percent of food eaten increased by 14.6% during the test period. Short term weight gain was 1%. Long term results are being collected and will be reported. The cost of using the commercially prepared enhancers was 3¢–6¢/serving. This was offset by a decrease in nourishments and meal replacements given. Thickening agents like gelatin and hydrolyzed cornstarch were successfully used in cold foods and they did not add any cost. This presentation will provide study results and describe food preparation techniques that successfully improved appearance and palatability of PFs, increased resident food intakes and did not add significantly to food cost.