Applications In Food Sectors Research Articles

Advancing Food Industry with Quantum Dots Technology

Since people consume different varieties of food, they are more conscious of their health nowadays. Food analysis, which is a major element, helps to monitor the food quality for risk assessment regarding public health. As Carbon Quantum Dots (CQDs) are the least toxic, they are in great demand. They help to optimize food packaging, detect as well as monitor foodborne pathogens, and assess food quality utilizing imaging and sensing. Owing to their nontoxicity and eco- friendliness, CQDs stand unique although there are different kinds of Quantum Dots (QDs). To enhance food safety, quality assessment, and packaging, CQDs also deliver exciting possibilities. CQD applications can detect insecticide residues, antibiotics, nutrients, heavy metals, pathogens, and food additives. Furthermore, CQDs find use in food packaging materials in which their Ultraviolet (UV) barrier, antimicrobial, and antioxidant properties increase product shelf life and decrease food waste. Hence, explaining CQDs’ industrial applications in the food sector is the study’s objective. In this paper, CQDs' role in food processing and its industrial applications in food sectors, including food detection and packaging are explored.

Deep eutectic solvents (DES): An update on the applications in food sectors

The food processing sector has expanded dramatically over the past ten years, particularly with regard to goods that are high in biologically active compounds. Thus, the efficacy and safety of food extraction techniques have also received attention. There is currently a sharp rise in research articles committed to the creation of new extraction techniques which are not only quick and affordable but also more effective and environmentally friendly, increasing yields and extract quality without the use of potentially dangerous organic solvents. The use of green solvents has been a focus of study to meet sustainable development goals. Deep eutectic solvents (DESs) are acknowledged as excellent alternatives to organic solvents due to their simpler manufacturing procedure with 100% atom economy, cheap cost, probable biodegradability, and negligible toxicity. DESs have become a popular and useful liquid with proven application in a variety of chemical reactions. Wide variety of food components may be extracted using DES, and they have been shown to be useful for applications involving food. However, the possibility for industrial scale-up use, however, has not been fully examined.

The influence of enzymatic pretreatment of chickpea on properties of protein nanoparticles prepared by heat treatment

Protein nanoparticles from chickpea protein isolates were prepared by heat treatment and their properties were evaluated. Protein was extracted from defatted chickpea seed under alkaline conditions after pretreatment with single arabinofuranosidase or combination of cellulase and xylanase, or without it. Both enzymatic pretreatments delivered protein isolates with enhanced ratio between α-helices and β-sheets/β-strands in their secondary structure comparing to alkaline isolate. Applied heat treatment was performed for 10 min or 20 min at 90 °C, and at pH 7 or pH 9.3. Particle size of prepared nanoparticles varied from 28 to 290 nm, with the smallest particles fabricated from isolate from (cellulase + xylanase)-assisted alkaline extraction at pH 9.3. Protein isolate extracted with the assistance of arabinofuranosidase enabled preparation of nanoparticles with the highest linoleic acid binding capacity - 58% at pH 7, and 69% at pH 9.3. Generally, nanoparticles with smaller particle sizes, and higher linoleic acid binding capacity and ABTS scavenging activity were fabricated from protein extracted by enzyme-assisted alkali protocols and at higher investigated pH. Chickpea protein isolates from enzyme-assisted extractions can be great source for preparation of nanoparticles with advanced properties for the application in food sector.

Gelatin extraction from fish waste and potential applications in food sector

AbstractFish solid wastes include different by‐products such as bones, scales and hides that are high in collagen content and account for up to 75% of the total body weight. These wastes can be utilised for the extraction of different products such as gelatin that can be used in different food and pharmaceutical industries. Fish gelatin can be used as a replacement for mammalian gelatin due to its nutritional profile as it contains all the amino acids: essential and non‐essential. Fish gelatin cannot only be used as a replacement for bovine and porcine gelatin but it also increases the utilisation of fish waste and reduces pollution. This review summarises the potential utilisation of different fish waste byproducts, extraction techniques and its application in different food products as an alternative to commercially available porcine and bovine gelatin.

Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles

The objective of this research was to investigate the effect of individual additions of mono- and divalent electrolytes (NaCl and CaCl2), anionic (sodium dodecyl sulfate, SDS) and non-ionic surfactants (polysorbate 80, Tween 80) at varied concentrations on the generation and stability of bulk nanobubbles (NBs) from carbon dioxide (CO2) gas in aqueous system. Overall, NBs generated in the small-amount salt fluids exhibited significantly (p ≤ 0.05) lower size range (150–350 nm). Smaller diameter and higher zeta potential magnitudes (18–24 mV) of the NBs in SDS medium were also observed and related to the higher CO2 concentration (~1850 ppm) and lower surface tension (~64 mN/m) of the solution. However, the gas NBs were disappeared with the incorporation of Tween 80. The outcomes provide some more research-based details about the impact of potential nano-bubble stabilising agents on characteristics of NBs contributing to the green and sustainable NB-related applications in food sectors.

Evaluation of food safety and halal criteria in supplier selection: an application in food sector with fuzzy COPRAS method

Supplier selection is among the crucial processes for any food industry operation. An incorrect choice when selecting a supplier will pose significant hazards in terms of food safety, and can cause substantial harm to virtually any operation of the enterprise. However, the number of studies focusing on this issue is rather limited, and the supplier selection procedure to serve as a source of reference for food producers has not been developed yet. The present work thus aimed to facilitate the use of food safety and halal criteria in supplier selection processes, and to help food producers in making choices by using the COPRAS-F method. The present work was carried out at an enterprise engaged in dairy products, analysed the processes involving four suppliers providing polyethylene terephthalate (PET) packaging, and evaluated 12 criteria to guide the choice of supplier. The present work is one of the first attempts for supplier selection in food industry based on the COPRAS-F method. Results suggested that the COPRAS-F method could offer a practical method for not just supplier selection processes, but any multi-criteria decision-making problem a company might face.

Insights into the Microbial L-Asparaginases: from Production to Practical Applications.

L-asparaginase is a valuable protein therapeutic drug utilized for the treatment of leukemia and lymphomas. Administration of asparaginase leads to asparagine starvation causing inhibition of protein synthesis, growth, and proliferation of tumor cells. Besides its clinical significance, the enzyme also finds application in the food sector for mitigation of a cancer-causing agent acrylamide. The numerous applications ensue huge market demands and create a continued interest in the production of costeffective, more specific, less immunogenic and stable formulations which can cater both the clinical and food processing requirements. The current review article approaches the process parameters of submerged and solid-state fermentation strategies for the microbial production of the L-asparaginase from diverse sources, genetic engineering approaches used for the production of L-asparaginase enzyme and major applications in clinical and food sectors. The review also addresses the immunological issues associated with the L-asparaginase usage and the immobilization strategies, drug delivery systems employed to circumvent the toxicity complications are also discussed. The future prospects for microbial Lasparaginase production are discussed at the end of the review article.

Diversity of glycosyl hydrolase enzymes from metagenome and their application in food industry.

Traditional use of enzymes for food processing and production of food ingredients resulted in fast-growing enzyme industries world over. The advances in technologies gave rise to exploring newer enzymes and/or modified enzymes for specific application. Search for novel enzymes that can augment catalytic efficiency and advances in molecular biology techniques including sequencing has targeted microbial diversity through metagenomic approaches for sourcing enzymes from difficult to culture organisms. Such mining studies have received more attention in characterizing hydrolases, their prevalence, broad substrate specificities, stability, and independence of cofactors. The focus on glycosyl hydrolases from metagenome for their application in food sector is reviewed.

UHF-RFID solutions for logistics units management in the food supply chain

The availability of systems for automatic and simultaneous identification of several items belonging to a logistics unit during production, warehousing and delivering can improve supply chain management and speed traceability controls. Radio frequency identification (RFID) is a powerful technique that potentially permits to reach this goal, but some aspects as, for instance, food product composition (e.g. moisture content, salt or sugar content) and some peculiarities of the production environment (high moisture, high/low temperatures, metallic structures) have prevented, so far, its application in food sector. In the food industry, composition and shape of items are much less regular than in other commodities sectors. In addition, a wide variety of packaging, composed by different materials, is employed. As material, size and shape of items to which the tag should be attached strongly influence the minimum power requested for tag functioning, performance improvements can be achieved only selecting suitable RF identifier for the specific combination of food product and packaging. When dealing with logistics units, the dynamic reading of a vast number of tags originates simultaneous broadcasting of signals (tag-to-tag collisions) that could affect reading rates and the overall reliability of the identification procedure. This paper reports the results of an extensive analysis of the reading performance of UHF RFID systems for multiple dynamic electronic identification of food packed products in controlled conditions. Products were considered singularly or arranged on a logistics pallet. The effects on reading rate and reading zone of different factors, among which the type of product, the number and position of antennas, the field polarization, the reader RF power output, the interrogation protocol configuration as well as the transit speed, the number of tags and their interactions were analysed and compared.

UHF-RFID solutions for logistics units management in the food supply chain

The availability of systems for automatic and simultaneous identification of several items belonging to a logistics unit during production, warehousing and delivering can improve supply chain management and speed traceability controls. Radio frequency identification (RFID) is a powerful technique that potentially permits to reach this goal, but some aspects as, for instance, food product composition (e.g. moisture content, salt or sugar content) and some peculiarities of the production environment (high moisture, high/low temperatures, metallic structures) have prevented, so far, its application in food sector. In the food industry, composition and shape of items are much less regular than in other commodities sectors. In addition, a wide variety of packaging, composed by different materials, is employed. As material, size and shape of items to which the tag should be attached strongly influence the minimum power requested for tag functioning, performance improvements can be achieved only selecting suitable RF identifier for the specific combination of food product and packaging. When dealing with logistics units, the dynamic reading of a vast number of tags originates simultaneous broadcasting of signals (tag-to-tag collisions) that could affect reading rates and the overall reliability of the identification procedure. This paper reports the results of an extensive analysis of the reading performance of UHF RFID systems for multiple dynamic electronic identification of food packed products in controlled conditions. Products were considered singularly or arranged on a logistics pallet. The effects on reading rate and reading zone of different factors, among which the type of product, the number and position of antennas, the field polarization, the reader RF power output, the interrogation protocol configuration as well as the transit speed, the number of tags and their interactions were analysed and compared.