Area Of Food Science Research Articles

Increasing saltiness of salts (NaCl) using mid-infrared radiation to reduce the health hazards.

Table salt, rock salt, and iodized salts (composed principally of NaCl) are commonly used in many areas, such as medicine, cooking, industry, or personal care. Common fried, salty, and spicy foods contain an excess of added salt, which has detrimental health effects, especially on the kidneys. Our research aims to enhance the inherent saltiness of these three salts, which would reduce intake and thereby minimize salt's health hazards. We invented a water-based 2-6 μm of Mid-Infrared Generating Atomizer (MIRGA), which, when applied to salts, caused changes in the salts' chemistry and enhanced saltiness, thus allowing the reduction of salt intake by 25%-30%. This easy-to-use technology did not show any side effects. MIRGA was found to have enhanced the saltiness, thus allowing the reduction of salt intake by 25%-30%. MIRGA is safe, portable, highly economical, unique in the mid-IR laser technology, and possesses vast research scope in other areas of food science.

Review of the applications of metabolomics approaches in dairy science: From factory to human

Dairy products are nutritious and are increasingly consumed as an important dietary component in China. Exploring the factors that affect the nutritional quality of dairy products and ensuring their safety have become the main focus of dairy research. The composition of metabolites in dairy products is large and complex. The levels and types of metabolites vary according to various factors in the process from factory to human dining table. Therefore, metabolites might be used to assess the nutritional value, traceability and authenticity, and physiological function of dairy products. This review's main goal is to introduce the most recent developments and applications of metabolomics as an efficient tool for comprehensively characterising the composition and dynamic changes of metabolites in the area of food science and nutrition research in the process of getting dairy products from factory to human. The examples are taken from the most relevant metabolomics work published from 2018 to 2022, focusing on potential marker metabolites and metabolic mechanisms related to dairy product quality, authenticity/traceability and dairy intake monitoring. The future direction of metabolomics in the field of dairy science was also discussed. This information will provide a reference for the further application of metabolomics technology to Chinese dairy products to develop their quality, safety and nutritional value.

Scientometric-based Knowledge Map of Food Science and Technology Research in India

The study aims to explore domain specific knowledge map in the area of Food Science and Technology (FST) using scientometric tools and techniques. The study was based on the data extracted from Scopus in this area for the period 2011–2020. Global research output shows a highly skewed distribution with research concentrated in a few countries. The top two countries China and USA accounts for almost 25% of the global research output; India with 3.44% of output is ranked at 7th position globally. Indian papers are not making significant impact globally as seen through citations. One interesting characteristic of Indian research activity is high co-authorship. Highly cited Indian papers exhibit high degree of international collaboration underscoring that international collaboration is a significant factor in making global impact. The Indian research activity is also highly skewed in terms of institutions and authors involved. Most of the papers are concentrated in a few journals. The co-word analysis of highly cited papers based on keywords helps to identify topics which have high contemporary relevance. Antioxidant effects of plant foods, dietary health benefits, food processing, food safety and security, food bioactive compounds, malnutrition, functional foods were areas addressed prominently in the highly cited papers. The study is thus able to bring different facets of research activity in this area in India situating it within the global context.

Wakame replacement alters the metabolic profile of wheat noodles after in vitro digestion

The development of nutritional noodles of high quality has become a new hotspot of research in the area of food science. Since wakame is edible seaweed rich in dietary fiber and proteins and rarely found in ordinary noodle, this study investigated the release of metabolites, the texture quality, and the rheological properties of wakame noodle, as well as the mechanism by which extruded wakame flours can influence noodle texture and viscoelasticity through digestion. Basically, nuclear magnetic resonance spectra were applied to identify the 46 metabolites including amino acids, saccharides, fatty acids, and other metabolites. Both PCA and OPLS-DA model showed fit goodness and good predictivity, which were assessed the increasing release of most metabolites. Structural studies discussed the effects on the enhancement of interlinkage with gluten matrix and protein matrix, which were validated via the decreasing instantaneous compliance J0 (1.64 × 10-5 to 0.16 × 10-5 Pa−1). Wakame addition best matched the physiochemical properties of noodle, in terms of chewiness (99.10 vs 122.66 g.mm), gumminess (281.98 vs. 323.44 g), and gel strength (132.65 vs 173.95 kPa•s−1). Beyond the functional characteristics it contributes benefits like reduction of diet-related diabetes. As a consequence, the creation of personalized nutritious, healthy noodles will be an innovative route from a scientific viewpoint and an application standpoint.

Nanotechnology: Pros and Cons in Food Quality

Late developments in nanotechnology have changed various logical and mechanical regions as well as the food business. The use of nanotechnology has been tested in various areas of food science, such as food microbiology, including food handling, food packaging, transportation of useful foods, hygiene and identification of transmitted microorganisms for food. This paper sums up the capability of nanoparticles’ utilizations in the food business to give shoppers a secure and defilement free of charge food and to guarantee the customer worthiness of the food with upgraded useful assets. Parts of utilization of nanotechnology corresponding to expanding in food nourishment and sensing properties like taste, touch, etc. of food varieties have additionally been examined momentarily alongside a couple of experiences on wellbeing issues and administrative worries on nano-prepared food items.

An overview of research of essential oils by self-organizing maps: A novel approach for meta-analysis study.

Essential oils (EOs) are commercially important products, sources of compounds with antioxidant and antimicrobial activities considered indispensable for several fields, such as the food industry, cosmetics, perfumes, pharmaceuticals, sanitary and agricultural industries. In this context, this systematic review and meta-analysis, a novel approach will be presented using chemometric tools to verify and recognize patterns of antioxidant, antibacterial, and antifungal activities of EOs according to their geographic, botanical, chemical, and microbiological distribution. Scientific papers were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement flow diagram, and the data were evaluated by the self-organizing map and hierarchical cluster analysis. Overall, this novel approach allowed us to draw an overview of antioxidants and antimicrobials activities of EOs reported in 2019, through 585 articles evaluated, obtaining a dataset with more than 10,000 data, distributed in more than 80 countries, 290 plant genera, 150 chemical compounds, 30 genera of bacteria, and 10 genera of fungi. The networks for geographic, botanical, chemical, and microbiological distribution indicated that Brazil, Asia, the botanical genus Thymus, species Thymus vulgaris L. "thyme," the Lamiaceae family, limonene, and the oxygenated monoterpene class were the most representative in the dataset, while the species Escherichia coli and Candida albicans were the most used to assess the antimicrobial activity of EOs. This work can be seen as a guide for the processing of metadata using a novel approach with non-conventional statistical methods. However, this preliminary approach with EOs can be extended to other sources or areas of food science.

Principal component analysis of hyperspectral data for early detection of mould in cheeselets

The application of non-destructive process analytical technologies in the area of food science got a lot of attention the past years. In this work we used hyperspectral imaging to detect mould on milk agar and cheese. Principal component analysis is applied to hyperspectral data to localise and visualise mycelia on the samples’ surface. It is also shown that the PCA loadings obtained from a set of training samples can be applied to hyperspectral data from new test samples to detect the presence of mould on these. For both the agar and cheeselets, the first three principal components contained more than 99 % of the total variance. The spatial projection of the second principal component highlights the presence of mould on cheeselets. The proposed analysis methods can be adopted in industry to detect mould on cheeselets at an early stage and with further testing this application may also be extended to other food products.

Hygienic-sanitary quality of fresh Minas cheese: a review

: Fresh Minas cheese is na originally Brazilian product widely consumed by the population, which manufacture is, generally, of small scale and with little technology. The hygienic-sanitary condition of production is the first step in the manufacture of a product that guarantees food safety for consumers. Based on this, the need for information about food safety during processing was the premise for the present study, which aimed to conduct a survey on the hygienic-sanitary quality of fresh Minas cheese and if these products pose a risk to the consumer. This review was based on articles available in the SciELO database, CAPES journals, PubMed and MEDLINE and other publications of journals in databases in the area of ​​Food Science and Technology and the respective legislation in force. Publications on microbiological quality of fresh Minas cheeses published between the years 2016 to 2020 were selected and in order to guide the research, the following terms were consulted: fresh Minas cheese, microbiological quality, public health, food safety, food pathogens and good manufacturing practices. With this study it was possible to identify that in all articles the evaluated parameters are in disagreement with the quality standards proposed by the current legislation, indicating that producers are not aware or are unaware of good manufacturing practices. Based on the results, it is suggested that producers of fresh Minas cheese adopt effective measures of good manufacturing practices in order to guarantee the safety of the product and the preservation of consumers' health.

Technological and scientific prospecting of sugar cane bagasse flour (saccharum officinarum l.)

Sugar cane bagasse flour (Saccharum officinarum L.) is a promising product and has great market potential with application in human food. With the help of technological and scientific prospecting, it is possible to guide and cover the view on research about the use of this material in the area of food science. With that, the objective was to investigate the existence of the development of sugarcane bagasse flour in technological and scientific databases. The patent bases analyzed were the National Institute of Industrial Property (NIIP), the World Intellectual Property Organization (WIPO), the United States Patent and Trademark Office (USPTO) and the Espacenet Patent Search database. The scientific platforms analyzed were Scientific Electronic Library Online (SciELO), Web of Science, Pubmed and Portal Periódicos Capes (Brazil). Brazil has made progress in intellectual production on patent bases, however, no technological and / or scientific record has been identified regarding the use of flour for human consumption in the analyzed period. From this, it is necessary, then, to carry out research on the food potential of this flour, mainly in Brazil, since the country is considered the largest producer of sugarcane, having a vast material to be explored, developing functionality in the development of new products and increasing intellectual property in the area.

Industrial waste in the food science and technology area

In recent years, due to the potential of its properties, the use of industrial waste has generated interest of study in the academic community in the area of Food Science and Technology (FST). The goal of this work was investigate the importance of food industrial waste by bibliometric tools in articles, reviews and proceeding papers published in the last 28 years. It was verified that the research on industrial residues in the area of FST has evolved over the years, being more remarkable from the year of 2006. The research found 1453 documents published in 183 journals. The 7 most productive countries were analyzed, with Brazil being highlighted due to greater predominance of publications in the area. It was observed that antioxidant activity, extraction, optimization, by-products and purification have attracted great attention to food and/or cosmetic industries.

Editorial Highlights for Journal of Nutrition and Food Sciences

I am pleased to introduce Journal of Nutrition & Food Sciences (JNFS) a rapid peer reviewed Journal which describe the most significant and cutting-edge research in all areas of Food Sciences. As well as reflecting the traditional core subjects of Food Safety Regulations, Sports Nutrition, Diabetes Nutrition, Food Engineering, Food Toxicology etc. I am pleased to announce that, all issues of volume 9 were published online well within the time and the print issues were also brought out and dispatched within 30 days of publishing the issue online during the year of 2019.

Hygienic-sanitary quality of fresh Minas cheese: a review

Fresh Minas cheese is na originally Brazilian product widely consumed by the population, which manufacture is, generally, of small scale and with little technology. The hygienic-sanitary condition of production is the first step in the manufacture of a product that guarantees food safety for consumers. Based on this, the need for information about food safety during processing was the premise for the present study, which aimed to conduct a survey on the hygienic-sanitary quality of fresh Minas cheese and if these products pose a risk to the consumer. This review was based on articles available in the SciELO database, CAPES journals, PubMed and MEDLINE and other publications of journals in databases in the area of ​​Food Science and Technology and the respective legislation in force. Publications on microbiological quality of fresh Minas cheeses published between the years 2016 to 2020 were selected and in order to guide the research, the following terms were consulted: fresh Minas cheese, microbiological quality, public health, food safety, food pathogens and good manufacturing practices. With this study it was possible to identify that in all articles the evaluated parameters are in disagreement with the quality standards proposed by the current legislation, indicating that producers are not aware or are unaware of good manufacturing practices. Based on the results, it is suggested that producers of fresh Minas cheese adopt effective measures of good manufacturing practices in order to guarantee the safety of the product and the preservation of consumers' health. Index terms : Dairy products, pathogens, quality control, public health.

Preface

It is our great pleasure and honour to welcome you to the 60th International Meat Industry Conference (MEATCON2019) which will be held on Mt. Kopaonik, Serbia on September 22-25, 2019, hosted traditionally by the Institute of Meat Hygiene and Technology, Serbia.The Conference aims to serve as a mutual platform to discuss the latest trends and address critical issues in different areas of food science (Food Safety, Food Quality, Food Technology, Food related Legislations, Food & Environment, Nutrition, Sustainable production, Consumer studies) across Europe, bringing together professionals from all sectors including government, industry, research institutions and academia. This three-days gathering will cover the whole picture of animal food chain, including production and technology aspects, quality issues, consumer behaviour, safety risk and intervention strategies – with 114 contributions that have been accepted. All papers were subjected to rigorous peer-review by conference committee members, international reviewers as well as English language editorial service. It is an honour for us to publish all the contributions to the Conference in this volume and we hope that they will be very useful for the Conference participants and other potential interested readers.In addition, the 60th International Meat Industry Conference offers an exclusive opportunity for researchers across the globe to meet, network and perceive new scientific innovations. World-renowned speakers from Serbia and abroad, oral and poster presentations, round table, innovative techniques, developments and the newest updates in food science are principal features of this Conference.The Conference has been supported by: Ministry of Agriculture, Forestry and Water Management of the Republic of Serbia – Veterinary Directorate, Ministry of Education, Science and Technological Development of the Republic of Serbia and Chamber of Commerce and Industry of Serbia and co-organized jointly by the Faculty of Veterinary Medicine (University of Belgrade), Institute of Food Technology (University of Novi Sad) and Scientific Veterinary Institute “Novi Sad“. The Conference has been sponsored by national meat industry and other companies from the region.Target audience:–Food Science Technologists–Food Science Scientists and Researchers–Food Science and Safety Department–Food Science Faculty–Food Professionals from Manufacturing, Retail and Food Service IndustryOn behalf of the committee, we would like to thank all authors who have contributed to this proceedings, reviewers, speakers, attendees, organizing committee and sponsors who contributed to the success of MEATCON2019.Dr Brankica LakicevicChairman of the Programme CommitteeEditors:Dr Maria Font i Furnols, RTA Institute of Agrifood Research and Technology, Granja Camps i Armet, 17121 Monells, SpainDr Brankica Lakicevic, Institute of Meat Hygiene and Technology, 11040 Belgrade, Kacanskog 13

Biocompatible silver nanoparticles/poly(vinyl alcohol) electrospun nanofibers for potential antimicrobial food packaging applications

Abstract Nanotechnology is expected to transform many areas of food science as there is a growing demand for increased fresh food shelf life as well as the need of protection against foodborne diseases, thus, urging for the development of antimicrobial food packaging using the polymer embedded metal nanoparticles. In the present study, the stable silver nanoparticles (AgNPs) were synthesized by a green route using Vitis vinifera (black grapes) fruit peel, characterized and evaluated for their antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. The synthesized AgNPs exhibited maximum absorbance at 421.6 nm in the ultraviolet-visible (UV–vis) spectrum. The transmission electron microscopy (TEM) image revealed spherical shaped nanoparticles of average particle size about 30 nm. The energy-dispersive X-ray (EDX) and X-ray diffraction (XRD) analyses confirmed the presence of elemental silver and the crystalline nature of AgNPs. A unique green organic-inorganic hybrid nanofibers (poly(vinyl alcohol)–AgNPs) were developed through the electrospinning method, by incorporating the synthesized AgNPs in poly(vinyl alcohol) matrix, for fruits preservation. The AgNPs and AgPVA nanofiber showed good antibacterial activity against tested food pathogenic bacterial strains. The AgPVA nanofiber demonstrated an increased shelf life when surface-coated over the fruits, Citrus limon (lemon) and Fragaria ananassa (strawberry), by preventing the decaying caused due to food pathogens. These results indicated that AgPVA nanofiber can potentially be used as antimicrobial packaging for food preservative applications.

Characterization of Saqez as a natural chewing gum

In this study, oleo-gum resin obtained from wild pistachio trees (Pistacia atlantica Desf. Subsp. kurdica), known as Saqez, was used as a biodegradable, biocompatible, natural, and edible chewing gum. Saqez was characterized by ash content, texture profile analysis, and differential scanning calorimetry (DSC). Furthermore, Saqez was also compared to commercial chewing gum samples. The total ash content was found highest in chewing gums followed by Saqez. Moreover, all texture parameter values of Saqez were lower than conventional chewing gums. The analysis of DSC in Saqez confirmed that the glass transition temperature was comparable to commercial chewing gums. Saqez gum was seen to be an ideal replacement for a synthetic gum base in the manufacturing of a commercial chewing gum. The present study offers new information on Saqez gum, which will be precious and useful for explaining its unique textural properties and thermal behavior in the area of food science and technology.

DETERMINATION OF THE BEST FUNCTIONAL CHICKPEA CULTIVARS BY TOPSIS TECHNIQUE

Technique for order preference by similarity to ideal solution (TOPSIS) analysis was firstly applied to rank the most suitable registered chickpea cultivars among (12×3=36 samples) alternatives based on their functional properties. Chickpeas were grown in controlled trial fields of state research institutes in Adana (in 2014-2015) and Erzurum (2015) regions which had mild-hot and cold climate conditions, respectively. Total phenolic (TPC) and water-soluble protein (WSPC) contents, free radical scavenging (FRSA) and iron chelating (ICA) activities, and water binding (WBC) and oil binding (OBC) capacities of extracts were determined. Equal weights were assigned for the parameters in TOPSIS application and the distances of each alternative from ideal positive and negative solution points and closeness coefficients were determined. Considerable variations were observed for TPC, FRSA and ICA. The average values of determined parameters in each group (location, year, location and year) were close to each other. Significant low positive correlations were not determined between TPC, FRSA and ICA while any significant correlations were determined between the WSPC, OBC, and WBC (P˂0.05). Aydin cultivar had the highest score for its antioxidant and technical functions (closeness coefficient was 7.02E-01) and followed by Cakir (5.59E-01) and Azkan (4.91E-01). This study showed the suitability of TOPSIS analysis in agriculture and food science area when the sample number was high and many different properties of samples were considered.

Properties of gel formulated from nanoparticles of palm date syrup

AbstractPalm Date syrup was modified by high pressure homogenization (HPH) or double substitution (DS) using acetylation followed by esterification. Corn starch was gelatinized in the presence of Control and modified Date syrups using rapid visco analyzer. HPH reduced 95.3% of the sugar agglomerates mean diameter from 2,599 to 810 nm and 100% of the agglomerates from 5,560 to 2,505 nm for 25 and 45°Brix syrups, respectively. DS reduced 74.1% of the agglomerates to 111.7 nm for 25°Brix. Control and modified syrups behaved as Newtonian fluids. DS significantly increased the viscosity by 52 and 80% at 25 and 45°Brix at 20 °C, respectively. Temperature effect on control and modified syrups was described by Arrhenius model with R2 > 0.98. DS and HPH changed the syrup color, the change can be observed by naked eye. DS significantly reduced the syrup water activity and the pasting properties of the corn starch‐Date syrup system, this change can be used to control the pasting process to get desired product properties such as less water separation from the gel. The stability of nanoparticles formed from HPH can be improved by choosing the right low temperature, percentage of solvent, speed and duration of homogenization.Practical applicationThis work is an attempt to develop the Palm Date industry, it is important to introduce new technologies and added value process, Nanotechnology is one of the growing fields in the area of food science and technology. It has been applied in different fields including the development of new processing tools in the manufacture, the use of Nanotechnology will help to get products with desired properties, such as less water separation through more amylose leaching out and less re‐association of starch molecules. Thus, may open new fields for investing the huge amount of produced Date fruits and Date syrup which is very little invested in the food industry.

An Overview of Whole Grain Regulations, Recommendations and Research across Southeast Asia.

The Association of Southeast Asian Nations (ASEAN) is a diverse region that is experiencing economic growth and increased non-communicable disease burden. This paper aims to evaluate the current regulations, dietary recommendations and research related to whole grains in this region. To do this, a systematic literature review was carried out and information was collected on regulations and dietary recommendations from each member state. The majority of publications on whole grains from the region (99 of 147) were in the area of food science and technology, with few observational studies (n = 13) and human intervention studies (n = 10) related to whole grains being apparent. Information from six countries (Indonesia, Malaysia, The Philippines, Singapore, Thailand and Vietnam) was available. Wholegrain food-labelling regulations were only noted in Malaysia and Singapore. Public health recommendation related to whole grains were apparent in four countries (Indonesia, Malaysia, The Philippines, Singapore), while recent intake data from whole grains was only apparent from Malaysia, The Philippines and Singapore. In all cases, consumption of whole grains appeared to be very low. These findings highlight a need for further monitoring of dietary intake in the region and further strategies targeted at increasing the intake of whole grains.

Mechanochemical depolymerization of inulin

Although chemical reactions driven by mechanical force is emerging as a promising tool in the field of physical sciences, its applications in the area of food sciences are not reported. In this paper, we propose ball milling as an efficient tool for the controlled generation of fructooligosaccharide (FOS) mixtures from inulin with a degree of polymerization (dp) ranging between 4 and 7. The addition of catalytic amounts of AlCl3 together with ball milling (30 min, at 30 Hz) generated mixtures rich in dehydrated disaccharides such as di-D-fructose dianhydrides. Based on anion exchange chromatography in conjunction with ESI/qTOF/MS/MS analysis, catalysis increased the overall content of mono-, di-, and tri-saccharides by around 30 fold compared to un-catalyzed milling. In addition, dialysis results of the untreated and treated samples have indicated that under catalysis the percent of depolymerization (dp < 12) reached 73.4% from the starting value of 27.6% in the untreated sample. Both processes resulted in mixtures of prebiotic value. The use of mechanical energy may be suitable for a fast, cost-efficient and green conversion of inulin to value-added food ingredients.

Water activity in liquid food systems: A molecular scale interpretation

Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-known Norrish equation and subsequent application of a rigorous statistical theory, we are able to shed light on such an origin. Our findings highlight the importance of solute-solute interactions thus questioning traditional, empirically based “free water” and “water structure” hypotheses. Conversely, they support the theory of “solute hydration and clustering” which advocates the interplay of solute-solute and solute-water interactions but crucially, they do so in a manner which is free of any estimations and approximations.