Changes In Food Quality Research Articles

FreshSense: Transforming Supply Chains with Low-Cost and Dynamic Food Quality Sensing at the Pallet-Level

Food wastage is a pervasive issue that affects millions of people worldwide. Approximately 40% of produced food goes to waste after harvest[1], while 10% of the world's population goes to bed hungry each night[2]. The food industry is also known to have some of the highest emissions, and the environmental impact from produce that gets wasted post-harvest is a significant overhead to the industry's carbon footprint. On these accounts, there is an imminent need to detect and reduce food loss. In an effort to reduce such loss, in this work, we ask the question: Can we use wireless technology to track the change in food quality and nutrition, post-harvest, as it travels through the global supply chain? Current methods for monitoring food quality are sparse and prone to manual error. Literature shows that moisture content in produce is a good proxy for quality and nutritionnutrition[3,12]. However, the inability to accurately and efficiently track moisture content at scale leads to substantial loss. To address this challenge, we propose FreshSense, a novel wireless sensing system that enables real-time, non-invasive monitoring of moisture content in produce as it moves through the supply chain.

Efficient and sustainable production of intelligent nonwovens as indicators of food spoilage through solution blow spinning of proteins and natural pigments from agri-food waste

The efficient manufacturing of food spoilage indicators based on intelligent nonwovens represents a promising alternative to enable the application of these materials in food quality monitoring. The objective of this study was to rapidly produce intelligent nanofiber nonwovens made of zein/gelatin (Z/G) functionalized with various concentrations (5–15% w/w on the matrix) of anthocyanin-rich food-residue extracts from purple cabbage (CAE) or purple sweet potato (PAE) using the solution-blow-spinning (SBS) technique for use in food-quality-monitoring applications. The addition of CAE or PAE to the Z/G matrix reduced the viscosity of the solution and (consequently) the nanofiber diameters from 999 nm to 882 and 583 nm, respectively. Such incorporation also improved the mechanical, thermal, and water-related properties of the nanofibers and endowed them with antioxidant capacities. Nonwovens composed of Z/G nanofibers with added CAE or PAE, especially at concentrations of 15%, exhibited visible color changes (ΔE ≥ 3) that rapidly altered in response to pH (3–10) and when exposed to ammonia vapor. The nonwovens were successfully used to monitor the deterioration of pasteurized milk and fish fillets. They reveal a visual color change from pink at 0 h to a more intense pink at 48 h in response to milk deterioration and a color change from pink at 0 h to light brown after 48 h when the fish fillets were considered deteriorated. The use of these nanofiber nonwovens to monitor changes in food quality highlights the significant potential of the SBS technique and the use of anthocyanins from agri-food waste to produce new intelligent packaging materials for use in food applications.

Protein oxidation‐induced changes in the physicochemical properties and quality of plant food

SummaryProtein oxidation is widely present in food systems and is susceptible to internal factors involving lipids and enzymes as well as external factors such as temperature and oxygen promoters. Protein oxidation leads to modification of the peptide skeletons and amino acid side chains, which in turn alters the structural characteristics of proteins, including protein cleavage, aggregation and derivative formation, and severely affects their physicochemical properties and bioavailability, thereby reducing the edible and storage qualities of foods. This review summarises the main factors that cause and regulate oxidation of plant protein, the effects of protein oxidation on food quality and strategies to ameliorate protein over‐oxidation, aiming to provide meaningful information for the development of high‐quality plant protein products.

Exploring the Effects of Cold Plasma on Preserving and Processing of Foods: A Review

In the current scenario, global food productions need to be incredibly enormous to feed everyone. Though food supply plays a tremendous role in reaching out to the people, meanwhile advancement in food processing technology is a predominant factor in increasing food availability. In the food industry, there was a huge number of technologies for food processing that made food more convenient to eat and might be stable for extended storage. Among the food processing technologies, cold plasma may be one of the novel non-thermal technology that functions at atmospheric pressure or low-pressure processing technology. Cold plasma is an eco-friendly technique involved in food preservation, mainly destructing microbes in food thereby extending its shelf life. Cold plasma processes the food without degrading the physical, chemical, biological, nutritional and sensory qualities of food products. This review elaborates on cold plasma utilization and its quality changes in various foods.

Plasticity in expression of fruit fly larval feeding clusters in response to changes in food quality and distribution

Plasticity in expression of fruit fly larval feeding clusters in response to changes in food quality and distribution

Carrageenan-based active and intelligent packaging films integrated with anthocyanin and TiO2-doped carbon dots derived from sweet potato peels

Carrageenan-based sustainable active and pH-dependent color-changing composite films were fabricated by blending anthocyanin extracted from sweet potato peel (SPA) with TiO2-doped carbon dots (Ti-CDs) prepared using the biowaste of SPA extraction. The SPA and Ti-CDs were compatible with the carrageenan matrix and were uniformly dispersed in the used polymer to form a homogeneous film with increased mechanical properties. The composite film added with SPA and 3 wt% Ti-CD showed 100 % UV protection, superb antioxidant (100 % DPPH and ABTS scavenging assay), and potent antibacterial activity (complete eradication of foodborne L.monocytogenes and E. coli strains after 3 h incubation). Additionally, the composite films showed distinguishable colorimetric responses to pH 7–12 buffers and volatile ammonia. The intelligent sensing ability of the composite film was assessed through shrimp freshness monitoring, and the film's hue shifted from pink (fresh shrimp) to yellow/brown (inedible shrimp) during storage. Shrimp packaging studies have shown that composite films retard the rate of food quality change during storage and are a good indicator of shrimp spoilage. Therefore, the designed film is expected to have high applicability as a chip, and quick on-site sensor that detects seafood quality in real-time, and a highly effective multifunctional film for better product quality preservation.

Robust Responses of Female Caribou to Changes in Food Supply.

AbstractUngulates can respond to changes in food supply by altering foraging behavior, digestive function, and metabolism. A multifaceted response to an environmental change is considered robust. Short seasons of plant growth make herbivores sensitive to changes in food supply because maintenance and production must be accomplished in less time with fewer options in a more fragile response. Caribou live at high latitudes where short summers constrain their response to changes in food supply. We measured the ability of female caribou to resist and tolerate changes in the quality and quantity of their food supply during winter and summer. Caribou resisted changes in food abundance and quality by changing food intake and physical activity with changes in daily temperature within each season. Peak food intake rose by 134% from winter pregnancy to summer lactation (98 vs. 229 g kg-0.75 d-1), as digestible requirements to maintain the body increased by 85% for energy (1,164 vs. 2,155 kJ kg-0.75 d-1) and by 266% for N (0.79 vs. 2.89 g N kg-0.75 d-1). Caribou required a diet with a digestible content of 12 kJ g-1 and 0.8% N in pregnancy, 18 kJ g-1 and 1.9% N in early lactation, and 11 kJ g-1 and 1.2% N in late lactation, which corresponds with the phenology of the wild diet. Female caribou tolerated restriction of ad lib. food intake to 58% of their energy requirement (680 vs. 1,164 kJ kg-0.75 d-1) during winter pregnancy and to 84% of their energy requirement (1,814 vs. 2,155 kJ kg-0.75 d-1) during summer lactation without a change in stress level, as indicated by fecal corticosterone concentration. Conversely, caribou can respond to increased availability of food with a spare capacity to process digestible energy and N at 123% (2,642 vs. 2,155 kJ kg-0.75 d-1) and 145% (4.20 vs. 2.89 g N kg-0.75 d-1) of those respective requirements during lactation. Robust responses to changes in food supply allow caribou to sustain reproduction, which would buffer demographic response. However, herds may decline when thresholds of behavioral resistance and physiological tolerance are frequently exceeded. Therefore, the challenge for managing declining populations of caribou and other robust species is to identify declines in robustness before their response becomes fragile.

Changes in food quality and characterization under thermal accumulation conditions during Chinese cooking.

Chinese cooking is the primary treatment method for table food in China. The process is complex and large-scale, which is important to the macroeconomy and national nutrition and health. First, this article puts forward the concept of thermal accumulation for Chinese cooking by taking pork tenderloin fried at different oil temperatures, explaining changes in moisture content, hardness, and color with different thermal accumulation conditions, and measuring kinetic parameters. The variations of L* and b* obtained by the experimental results belong to the first-order reaction kinetic model, while the changes in water content and shear force belong to the zero-order reaction kinetic model. Simultaneously, the superheat value is used as a thermal accumulation indicator, combined with sensory evaluation to determine that the Z value of the human sensory overheating of pork tenderloin is 99°C, and O s,max (Z = 99°C, the reference temperature is 110°C) is 5.86 min.

Mycorrhiza-triggered changes in leaf food quality and secondary metabolite profile in tea at low temperatures

Tea is a popular cash crop around the world that often endures low temperatures in the spring, thereby negatively affecting tea yield and quality. The objective of this study was to examine the effects of an arbuscular mycorrhizal fungus, Clariodeoglomus etunicatum, on plant growth, root morphology, leaf food quality, associated gene expression, and secondary metabolite profiles in tea (Camellia sinensis cv. Fuding Dabaicha) seedlings grown at low temperatures. A seven-day low temperature (4 °C) treatment significantly reduced root colonization rate by C. etunicatum by 21.08%. Uninoculated plants' growth was considerably impeded by low temperatures, whereas C. etunicatum inoculation significantly increased leaf number and leaf, stem and root biomass at low temperatures. Low temperatures had little effect on root morphology, whereas C. etunicatum inoculation significantly increased root surface area at low temperatures. In addition, low temperatures reduced leaf quality variables, whereas C. etunicatum significantly increased the levels of glucose, fructose, sucrose, tea polyphenols, catechin, free amino acids, and caffeine at low temperatures, along with up-regulated expression of CsGDH, CsGOGAT, and CsHMGR, as well as down-regulated expression of CsGs. Non-targeted metabolomics identified 767 differential metabolites, of which 65 differential metabolites were observed at low temperatures by C. etunicatum inoculation, including 42 (e.g., catechin, (−)-epicatechingallate, protoanemonin, epicatechin, and 4-dodecylbenzenesulfonic acid) up-regulated and 23 (e.g., 4-hydroxybenzoic acid, raffinose, L-theanine, melezitose, and D-serine) down-regulated. Mycorrhiza-triggered differential metabolites enriched 268 metabolic pathways at low temperatures, including isoquinoline alkaloid biosynthesis, lysine biosynthesis, tyrosine metabolism, and others. These findings reveal that C. etunicatum can function as a fungal stimulant to improve the plant growth and leaf quality in tea while also changing the secondary metabolite profile at low temperatures.

Seasonal Effects on the Fecal Microbial Composition of Wild Greater Thick-Tailed Galagos (Otolemur crassicaudatus)

AbstractBacterial communities present in the host digestive tract are important for the breakdown and absorption of nutrients required by the host. Changes in diet and the environment are major factors affecting the composition and diversity of the fecal microbiome. In addition to changes in ambient temperature and rainfall, primates living in seasonal temperate environments also need to adapt to seasonal changes in food resource quantity and quality. However, there is a lack of information about the fecal microbiome in African strepsirrhines relative to other primate taxa. We examined the effects of seasonal dietary and environmental changes on fecal microbial alpha diversity and composition in wild greater thick-tailed galagos (Otolemur crassicaudatus) at Lajuma Research Centre, South Africa. We collected fecal samples and assessed food availability and weather in summer and winter across 1 year and used 16S rRNA next-generation sequencing to characterise the fecal microbiome of 49 animals. We found significant increases in rainfall, ambient temperature, and food availability in summer compared with winter. However, we found no significant changes in body mass or in the overall diversity of bacterial species present in fecal samples between the two seasons. We found significant decreases in the abundance of certain bacterial families in winter, suggesting a change in diet. Our findings suggest that greater thick-tailed galagos can find food resources to maintain their body mass throughout the year. Our insights into the seasonal fecal microbiome of greater thick-tailed galagos add to the growing knowledge and understanding of fecal microbiomes in primates and how they help primates cope with changes to their environments.

A review of curcumin in food preservation: Delivery system and photosensitization.

As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.

Impacts of dreissenid mussel growth and activity on phytoplankton and nutrients in Lake Erie's western basin

Abstract To examine the potential impact of invasive dreissenid mussels on in situ populations of phytoplankton and nutrients in western Lake Erie, we combined mussel population estimates from a 2018 survey, results from mussel excretion, grazing, and in situ growth experiments, along with nutrient measurements on collected lake water. We calculated the proportion of the water column filtered per day, based on both clearance rates from grazing experiments and mussel biomass. In most cases the water column was filtered less than once per day. Based on mussel densities from nearby survey sites, we found that mussels could be expected to clear less than 5% of phytoplankton from the water column each day. We combined measurements of nitrogen and phosphorus excretion by mussels with survey densities and found that concentrations of nitrogen and phosphorus from excretion were much less than the ambient inorganic nitrogen and phosphorus measured throughout the season. Despite the modest potential impact that we measured, spatial variability in mussel density and temporal variability in nutrients and seston suggest that more substantial impact likely occurs in some conditions. Lastly, we used a mass balance approach to compare flows of nitrogen and phosphorus attributable to mussel assimilation, growth, and excretion. The proportion of assimilated nitrogen (0.01-0.21) and phosphorus (0.007-0.08) due to growth changed markedly throughout the season, but the excretion rate sometimes exceeded the apparent assimilation rate. These differences in growth:assimilation suggest changes in food quantity or quality, fluctuations in growth rates over time, or other physiological effects can lead to short-term imbalance in nutrient cycling by mussels, which could lead to locally important impacts on phytoplankton and algal blooms. Moreover, this work underscores the importance of mapping mussel densities at fine spatial scales and across interannual variation.

The role of kelp availability and quality on the energetic state and thermal tolerance of sea urchin and gastropod grazers

Widespread decline in underwater forests, formed by kelps and other macroalgae, is occurring in all oceans. Loss of the vulnerable surface canopy typically leads to alternate rocky reef states dominated by substrate-near, understory vegetation, or reefs without any large fleshy macroalgae such as sea urchin barrens. Such alternate reef states represent a major shift in food availability and quality, and may impact kelp-preferring grazers forced to rely on less nutritious foods. Here we investigate the physiological responses of grazers to changes in food quality and quantity. We quantify the mass-independent oxygen consumption (ṀO2), as a proxy of whole-organism physiology, of four grazing invertebrate species (two sea urchins: Mesocentrotus franciscanus and Strongylocentrotus purpuratus; and two gastropods: Pomaulax gibberosus and Tegula pulligo) provisioned with one of three diet treatments over seven weeks: 1) higher quality, canopy kelp, 2) lower quality, substrate-near kelp, or 3) restricted: no kelp. We further test for differences in the heat resistance of four grazers using an acute, near-lethal heat exposure after completion of the provisioning period. Food restrictions had the strongest influence on oxygen consumption in the two urchins (mass-independent ṀO2 was reduced by 26–78%). By contrast, the two gastropod grazers did not display metabolic depression under food restrictions. Although kelp restrictions had clear physiological consequences in sea urchins, overall, the type of kelp provisioned (Macrocystis and Saccharina) did not relate to oxygen consumption after seven weeks. While heat resistance was also similar across food treatments, unfed individuals showed a slight tendency for lower heat tolerance compared to fed individuals. These results suggest a weak coupling between heat resistance and food quality and quantity, at least for these species and at short time spans. Our work highlights the importance of diet diversity and metabolic depression as strategies to cope with the energetic costs of warming.

Dual-functional smart indicator for direct monitoring fruit freshness

Innovative smart packaging systems that inhibit bacterial growth and monitor food quality change are urgently needed in food industry. A dual-functional polyvinyl alcohol/polyethyleneimine/methylene blue (PVA/PEI/MB) nanofiber film was prepared for inhibiting bacterial growth and monitoring freshness of fruit. The nanofibers exhibited excellent mechanical property, breathability, water resistance and biocompatibility as characterized by the tensile test, air permeability test, water contact angle and cytotoxicity experiment. In vitro antibacterial experiment showed that the nanofibers had strong antibacterial activities against Escherichia coli and Staphylococcus aureus, and the antibacterial activities were improved under light irradiation. Nanofibers showed color variation from blue to colorless under bacterial infection in a range of 101–1010 CFU/mL, which can be used to detect the freshness of fresh-cut fruit. Effectiveness of nanofibers for freshness keeping and monitoring was confirmed via fruit tests, which suggests that the dual-functional nanofibers could potentially be used in food packaging.

Reducing Pseudomonas fluorescens in milk through photodynamic inactivation using riboflavin and curcumin with 450 nm blue light-emitting diode

This study determined the phototoxic potential of riboflavin (RIB) and curcumin (CUR) against Pseudomonas fluorescens (P. fluorescens) in vitro and in fluid milk using factorial arrangements. Photodamage was investigated by transmission electron microscopy. The milk was illuminated by thin layers or constant agitation to verify its efficiency in practical industrial situations, as well as to monitor changes in food quality. High loads of P. fluorescens were photoinactivated through cell membrane disruption with extravasation of intracellular content. CUR was more efficient than RIB. The milky matrix hinders the absorption of light by photosensitising molecules (PSs), but there was still a reduction in the number of bacteria. The different lighting methods were not significant. The macronutrient composition and protein oxidation levels were not altered. Light induced lipid peroxidation. PSs changed the milk's colour. Therefore, photodynamic inactivation (PDI) is an alternative to reduce contaminating microorganisms in food while preserving quality.

Weak seasonality in benthic food web structure within an Arctic inflow shelf region

The Arctic Ocean is characterized by pronounced seasonality in the quantity and quality of organic matter exported from the surface ocean. While it is well established that changes in food availability can alter the abundance, biomass and function of benthic organisms, the impact on food web structure is not well studied. We used bulk carbon and nitrogen stable isotope analysis to assess the quantity and quality of sediment organic matter and structure of the benthic food web in four seasons within the Northern Barents Sea (76°N − 82 °C). Despite a highly seasonal vertical flux, we found that the organic carbon and chlorophyll-a content of surface sediments was seasonally stable, suggesting a lack of seasonality in food availability at the seafloor. However, organic biomarkers indicate that the quality of sediment organic matter increased to a maximum in August and December, up to 6 months after the spring bloom. The seasonal stability of food quantity was mirrored in food-web structure (e.g., total isotopic range, number of trophic levels) which did not change significantly across sampling periods. We expected that suspension and deposit feeders would respond more readily to seasonal changes in food quality compared to predators. However, we observed no significant seasonal changes in the trophic levels or isotopic niche areas of benthic functional groups. The centroids of isotopic niches of all benthic functional groups shifted seasonally by <2 ‰ along the δ13C-axis, suggesting minimal shifts in carbon resource use. Because the northern Barents Sea experiences significant changes in seasonal sea ice cover, we expected that stable-isotope ratios of benthic organisms would show an increased consumption of sympagic-derived organic matter through less negative δ13C values in early spring and summer. However, only two taxa (the soft coral Gersemia spp. and bivalves in the family Yoldiidae) showed 13C-enrichment in spring or summer consistent with the assimilation of sympagic-derived organic matter, despite previous evidence suggesting widespread use of this carbon source. Overall, our results show that there is an apparent de-coupling in time between pelagic processes and benthic food-webs in which the accumulation and assimilation of high-quality organic matter occurs for benthos during the fall and early winter months when there is little to no fresh organic matter generated at the surface. This temporal mismatch highlights the importance of considering the timescales over which components of the marine ecosystem respond to short-term environmental changes and the methods employed to assess seasonality.

Impact on Diet Quality and Burden of Care in Sapropterin Dihydrochloride Use in Children with Phenylketonuria: A 6 Month Follow-Up Report.

In phenylketonuria (PKU) changes in dietary patterns and behaviors in sapropterin-responsive populations have not been widely reported. We aimed to assess changes in food quality, mental health and burden of care in a paediatric PKU sapropterin-responsive cohort. In an observational, longitudinal study, patient questionnaires on food frequency, neophobia, anxiety and depression, impact on family and burden of care were applied at baseline, 3 and 6-months post successful sapropterin-responsiveness testing (defined as a 30% reduction in blood phenylalanine levels). 17 children (10.8 ± 4.2 years) completed 6-months follow-up. Patients body mass index (BMI) z-scores remained unchanged after sapropterin initiation. Blood phenylalanine was stable. Natural protein increased (p < 0.001) and protein substitute intake decreased (p = 0.002). There were increases in regular cow's milk (p = 0.001), meat/fish, eggs (p = 0.005), bread (p = 0.01) and pasta (p = 0.011) intakes but special low-protein foods intake decreased. Anxiety (p = 0.016) and depression (p = 0.022) decreased in caregivers. The impact-on-family, familial-social impact (p = 0.002) and personal strain (p = 0.001) lessened. After sapropterin, caregivers spent less time on PKU tasks, the majority ate meals outside the home more regularly and fewer caregivers had to deny food choices to their children. There were significant positive changes in food patterns, behaviors and burden of care in children with PKU and their families after 6-months on sapropterin treatment.

Saxitoxin-Producing Raphidiopsis raciborskii (Cyanobacteria) Constrains Daphnia Fitness and Feeding Rate despite High Nutritious Food Availability.

Changes in food quality can dramatically impair zooplankton fitness, especially in eutrophic water bodies where cyanobacteria are usually predominant. Cyanobacteria are considered a food with low nutritional value, and some species can produce bioactive secondary metabolites reported as toxic to zooplankton. Considering that cyanobacteria can limit the survival, growth and reproduction of zooplankton, we hypothesized that the dietary exposure of neotropical Daphnia species (D. laevis and D. gessneri) to saxitoxin-producing cyanobacteria impairs Daphnia feeding rates and fitness regardless of a high availability of nutritious algae. Life table and grazing assays were conducted with different diets: (1) without nutritional restriction, where neonates were fed with diets at a constant green algae biomass (as a nutritious food source), and an increasing cyanobacterial concentration (toxic and poor food source), and (2) with diets consisting of different proportions of green algae (nutritious) and cyanobacteria (poor food) at a total biomass 1.0 mg C L-1. In general, the presence of high proportions of cyanobacteria promoted a decrease in Daphnia somatic growth, reproduction and the intrinsic rate of population increase (r) in both diets with more pronounced effects in the nutritionally restricted diet (90% R. raciborskii). A two-way ANOVA revealed the significant effects of species/clone and treatments in both assays, with significant interaction between those factors only in the second assay. Regarding the grazing assay, only D. laevis was negatively affected by increased cyanobacterial proportions in the diet. In the life table assay with constant nutritious food, a reduction in the reproduction and the intrinsic rate of the population increase (r) of all species were observed. In conclusion, we found adverse effects of the toxic cyanobacterial strain R. raciborskii on Daphnia fitness, regardless of the constant amount of nutritious food available, proving the toxic effect of R. raciborskii and that the nutritional quality of the food has a greater influence on the fitness of these animals.

Different mechanisms underpin the decline in growth of anchovies and sardines of the Bay of Biscay.

Declines in individuals' growth in exploited fish species are generally attributed to evolutionary consequences of size-selective fishing or to plastic responses due to constraints set by changing environmental conditions dampening individuals' growth. However, other processes such as growth compensation and non-directional selection can occur and their importance on the overall phenotypic response of exploited populations has largely been ignored. Using otolith growth data collected in European anchovy and sardine of the Bay of Biscay (18 cohorts from 2000 to 2018), we parameterized the breeder's equation to determine whether declines in size-at-age in these species were due to an adaptive response (i.e. related to directional or non-directional selection differentials within parental cohorts) or a plastic response (i.e. related to changes in environmental). We found that growth at age-0 in anchovy declined between parents and their offspring when biomass increased and the selective disappearance of large individuals was high in parents. Therefore, an adaptive response probably occurred in years with high fishing effort and the large increase in biomass after the collapse of this stock maintained this adaptive response subsequently. In sardine offspring, higher growth at age-0 was associated with increasing biomass between parents and offspring, suggesting a plastic response to a bottom-up process (i.e. a change in food quantity or quality). Parental cohorts in which selection favoured individuals with high growth compensation produced offspring high catch up growth rates, which may explain the smaller decline in growth in sardine relative to anchovy. Finally, on non-directional selection differentials were not significantly related to the changes in growth at age-0 and growth compensation at age-1 in both species. Although anchovy and sardine have similar ecologies, the mechanisms underlying the declines in their growth are clearly different. The consequences of the exploitation of natural populations could be long lasting if density-dependent processes follow adaptive changes.

Virtualization of foods: applications and perspectives toward optimizing food systems

Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutritional, sensorial, and even price requirements entails applying an integral view of food products and their manufacturing and distribution processes. Virtualization of food commodities and products, i.e., their digital representation, offers opportunities to study, simulate, and predict the contributions of internal (e.g., composition and structure) and external factors (e.g., processing conditions) to food quality, safety, stability, and sustainability. Building virtual versions of foods requires a holistic supporting framework composed of instrumental and computational techniques. The development of virtual foods has been bolstered by advanced tools for collecting data, informing and validating modelling, e.g., micro-computed tomography, to accurately assess native food structures, multi-omics approaches, to acquire vast information on composition and biochemical processes, and nondestructive and real-time sensing, to facilitate mapping and tracking changes in food quality and safety in real-world situations. Comprehensive modeling techniques (including heat and mass transfer, thermodynamics, kinetics) built upon physic laws provide the base for realistic simulations and predictions of food processes that a virtual food might undergo. Despite the potential gaps in knowledge, increasing the adoption of food virtualization (data-based, physics-based or hybrid) in manufacturing and food systems evaluation can facilitate the optimal use of resources, the rational design of functional characteristics, and even inform the customization of composition and structural components for better product development. This mini-review focuses on critical steps for developing and applying virtual foods, their future trends, and needs.