Different Types Of Food Research Articles

Recent Advances in Electrochemical Biosensors for the Detection of Foodborne Pathogens: Current Perspective and Challenges.

Foodborne pathogens cause many diseases and significantly impact human health and the economy. Foodborne pathogens mainly include Salmonella spp., Escherichia coli, Staphylococcus aureus, Shigella spp., Campylobacter spp. and Listeria monocytogenes, which are present in agricultural products, dairy products, animal-derived foods and the environment. Various pathogens in many different types of food and water can cause potentially life-threatening diseases and develop resistance to various types of antibiotics. The harm of foodborne pathogens is increasing, necessitating effective and efficient methods for early monitoring and detection. Traditional methods, such as real-time polymerase chain reaction (RT-PCR), enzyme-linked immunosorbent assay (ELISA) and culture plate, are time-consuming, labour-intensive and expensive and cannot satisfy the demands of rapid food testing. Therefore, new fast detection methods are urgently needed. Electrochemical biosensors provide consumer-friendly methods to quickly detect foodborne pathogens in food and the environment and achieve extensive accuracy and reproducible results. In this paper, by focusing on various mechanisms of electrochemical transducers, we present a comprehensive overview of electrochemical biosensors for the detection of foodborne pathogens. Furthermore, the review introduces the hazards of foodborne pathogens, risk analysis methods and measures of control. Finally, the review also emphasizes the recent research progress and solutions regarding the use of electrochemical biosensors to detect foodborne pathogens in food and the environment, evaluates limitations and challenges experienced during the development of biosensors to detect foodborne pathogens and discusses future possibilities.

Review: - Determination of vitamin E concentration in different samples

Vitamins are a type of essential and important nutrient in the human body. It also plays an essential role in the health and protection of the human body. They share physiological functions with many chemicals, and their deficiency or increase endangers human health. Therefore, it is required to evolve and use modern methods to estimate the concentration of vitamins, even if their concentration is very low, and these include the vitamin E group tocopherols, tocotrienols, isomers, esters, and derivatives. They disagree not in their ability as anti-cancer agents but rather in their physiological as well as chemical relations, unlike vitamin A and vitamin D. The richest source of vitamin E is vegetable oil. Vitamin E, classified as a vitamin, dissolves in fat. It is pointed out in different types of foods involving vegetable oils, meat, eggs, cereals, and poultry, in addition to fruits. Some of the vital signs and symptoms of a vitamin E deficiency include neurological defects such as dysfunction of the brain, nerves, spinal cord, and muscles; muscle pain and weakness; muscle deterioration, including cardiomyopathy or weak heart muscle; low birth weight; difficulty moving the eyes up and down; poor vision at night; loss or lack of sense of vibration; and a feeling of numbness or tingling.

Studying sex differences in responses to fibroblast growth factor 21 administration in obese mice consuming a sweet-fat diet.

In animals, obesity caused by consumption of a sweet-fat diet (SFD) is the most adequate mouse model of human diet-induced obesity. Fibroblast growth factor 21 (FGF21) reduces body weight, beneficially affects taste preferences, and corrects glucose metabolism in obese mice. Sex is known to influence FGF21 effects in different models of diet-induced and hereditary obesity. In mice with SFD-induced obesity, the effects of FGF21 have been studied only in males. The aim of this study was to compare the effects of FGF21 on body weight, food preferences and glucose and lipid metabolism in C57Bl/6J male and female mice with SFD-induced obesity. Mice were fed with a diet consisting of standard chow, lard and cookies for 10 weeks, then they were injected with FGF21 (1 mg per 1 kg) or vehicle for 7 days. Body weight, weights of different types of food, blood parameters, glucose tolerance, gene and protein expression in the liver, gene expression in the white, brown adipose tissues, and the hypothalamus were assessed. FGF21 administration reduced body weight, did not alter total energy consumption, and activated orexigenic pathways of hypothalamus in mice of both sexes. However, sex dimorphism was found in the realization of the orexigenic FGF21 action at the transcriptional level in the hypothalamus. Metabolic effects of FGF21 were also sex-specific. Only in males, FGF21 exerted beneficial antidiabetic action: it reduced fatty acid and leptin plasma levels, improved glucose-tolerance, and upregulated hepatic expression of Ppargc1, Fasn, Accα, involved in lipid turnover, gene Insr and protein glucokinase, involved in insulin action. Only in obese females, FGF21 induced preference of standard diet to sweet food. Thus, in mouse model of obesity induced by consumption of a sweet-fat diet, the catabolic effect of FGF21 was not sex-specific and hormonal, transcriptional and behavioral effects of FGF21 were sex-specific. These data suggest elaboration of different approaches to use FGF21 analogs for correction of metabolic consequences of obesity in different sexes.

Raman mapping for determination of TiO2 in different solid food samples by multivariate curve resolution with alternating least squares.

Titanium dioxide is a food additive commonly used as a white food coloring (E171). Its wide use by the food industry associated with the nanometric size distribution of the particles of this pigment has shown high genotoxicity associated with recurrent exposure by ingestion. Therefore, the use of E171 in food products has already been banned by some industries and in the European Union. Such banishment should soon be extended to other countries around the world, making it important to establish techniques for the efficient determination of TiO2 in different food products. The association between hyperspectral images and chemometric tools can be useful in this sense, aiming to enable the use of a single method for sample preparation and analysis of different types of food. Thus, the present work aims to evaluate the use of Raman mapping associated with the resolution of multivariate curves with alternating least squares (MCR-ALS) for the determination of titanium dioxide in solid food samples with different compositions, without the need to introduce specific sample preparation. The proposed method allowed for the first-time quantification of TiO2 in different food matrices without specific sample preparation, with a simple, rapid, accurate (93% of recovery), low detection limits (0.0111% m/m) and quantification (0.0370% m/m) and adequate linearity (r = 0.9990) and precise (standard deviation around 0.020-0.030% w/w) methodology. Such results highlight the potential use of Raman mapping associated with the MCR-ALS for quantification of the nano-TiO2 in commercial samples.

Computer Vision based Food Recognition with Nutrition Analysis

Computer vision based food recognition is a technology application Overall computer vision based food nutrition analysis i That uses machine learning algorithms to identify an classify different types of food in digital images or videos. This technologyhas a wide range of applications, including dietary analysis and tracking, nutrition labelling, and food safety. One of the key benefitsof food recognition is the ability to automatically extract nutritional information from food images. This can be particularly useful for individuals who are trying to maintain a healthy diet, as it allows them to easily track their daily caloric intake and ensure that they are getting the necessary nutrients. There are several different approaches to food recognition, including using machine learning algorithms to analyse images of food, using pattern recognition techniques to identify specific features of different types of food, and using deep learning techniques to classify images based on theirvisual characteristics. Overall, computer vision based food recognition hasthe potential to revolutionize the way we think aboutfood and nutrition, and could have a significant impact on public health. Which uses Computer vision is a field of artificial intelligence that enables computersto interpret and understand the visual world. One application of computervision is food recognition, which involves using a machine learning model to identify and classify different types of food based on their visual characteristics. Convolutional neural networks (CNNs) are a type of neural network that is particularly well- suited for image classification tasks. They can be trained to recognize patterns in images and classify them based on those patterns. To build a food recognition system using CNNs, you would need to first collect a dataset of images of different types of food. You would then use this dataset to train a CNN to classify the images into different categories, such as fruits, vegetables, meats, etc. Once you have trained your model,you can use it to classify new images of food and determine their nutritional content. This can be done by using the classification results tolook up the nutritional information for each type of food in a database. Over all, using a CNN for food recognition and nutrition analysis can be a useful tool for applications such as helping people tracks their dietary intake or providing recommendations for healthy meals. Keywords – Convolutional Neural Network, Deep Learning, IoU, Machine Learning, R-CNN

Are healthiness and pleasure dimensions perceived similarly by people with food addiction in Brazil? A case study using holistic sensory methodologies

The relationship between the consumption of hyper-palatable ultra-processed foods and the process of addiction gains notoriety due to its relationship with obesity. Food addiction is a complex phenomenon intrinsically related to the individual's behavioral, emotional, and subjective aspects. Therefore, using classical approaches to sensory science may be insufficient to understand better the individual's sensory experience with hyper-palatable foods. In this context, sensory and consumer science techniques with holistic approaches have been aimed at accessing more subjective consumer perceptions. This study used the Yale Food Addiction Scale (YFAS 2.0) to investigate the prevalence of food addiction and the Structured Projective Mapping (S-MP) and Sorting techniques to verify how individuals with and without food addiction perceive and understand different types of food. The prevalence of food addiction was 21.77% (n = 59 out of 271) and was associated with a higher BMI but not with sociodemographic aspects. Projective Mapping (RV = 0.937) and Sorting (RV = 0.934) indicated that perception in relation to attributes such as health and pleasure was similar for all investigated foods in individuals with or without food addiction. The presence of addictive eating behavior does not seem to be related to the way individuals perceive foods from different categories, for example, minimally or highly processed and hyper-palatable foods.

Social insecurity and its incidence in food and beverage establishments

The perception of safety can have both a positive and negative impact on the demand for food and beverage establishments.The general objective of this study is to analyze the perception of users and owners of tourist establishments about social insecurity to identify the impact it generates in the Vinces canton, Ecuador. Through a mixed approach, using quantitative and qualitative methods through survey techniques for users and owners and interviews with three owners of different types of food and beverage establishments. The results obtained show that in the last two years social insecurity in the Vinces canton has worsened,causing negative impacts for users and owners of an economic, social and psychological nature. That is why it is recommended that the authorities develop immediate actions to reduce insecurity in F&B establishments in the town.

Toxicokinetics of Deoxynivalenol in Dezhou Male Donkeys after Oral Administration

Deoxynivalenol (DON) is detected in different types of foods and feeds, inducing toxicity in humans and animals. After entering the organism, DON first appears in the plasma; then, it is rapidly absorbed and distributed in various organs and tends to accumulate in the body to exert its toxic effects. This study was performed to investigate the toxicokinetics of DON on Dezhou male donkeys after a single oral dose of 500 μg/kg·BW (body weight). The plasma of donkeys was collected at 0, 5, 10, 15, 20, 30, 45 min, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 6, 9, 12, 24, 48, 72, 96 and 120 h after administration, and the feces and urine were collected at 0 h and at 6 h intervals up to 24 h, followed by 4 h intervals up to 120 h. The concentrations of DON in plasma, urine and feces were determined by HPLC. The peak concentration of DON in plasma was 174.30 μg/L, which occurred at 1.07 h after oral gavage. The recovery of unchanged DON in urine and feces amounted to 19.98% and 6.74%, respectively. Overall, DON was rapidly absorbed and slowly eliminated in donkeys within 120 h following a single oral dose, which can lead to DON accumulation in the body if ingested for a long time.

Replacement of fishmeal by common cricket (Acheta domesticus) meal in diets for juvenile tilapia (Oreochromis niloticus)

The present study was to substitute fishmeal with domestic cricket (Acheta domesticus) meals in diets for tilapia (Oreochromis niloticus) farming. Productive performance was evaluated by two diets based on Pearson’s square, the treatment T1 with 20% inclusion and treatment T2 with 35%, respectively, and a control T3 (commercial feed) performed in triplicate. Each treatment had ten organisms weighing 9+5 gr for 40 days. Initial biometry was performed, and after this, every five days until the end of the bioassay. The production and survival variables were evaluated; Finally, a proximal analysis of moisture, ash, lipids, and protein was carried out. According to the weight gain, the performance of the diets presented significant differences between the three diets. T2 diet results were similar to T3 (Control) due to tilapia being omnivorous and having excellent resistance and adaptability to different types of food. Therefore, the possible use of this food can be considered, favoring its economic impact on tilapia crops.

Concept of Dietetics and its importance in Ayurveda

Human body requires food to provide energy for all life process, growth, repair and maintenance. A balanced diet contains different types of foods in such quantities and proportions that the need of the body is adequately met. Eating a well-balanced diet on a regular basis and staying at ideal weight are critical factors in maintaining emotional and physical well-being. In Ayurveda, diet forms the important component of life as it is included in the Tri-Upastambha (three pillars of life). Being supported by these three factors, the body is endowed with strength, complexion and growth, and continues up till the full span of life, provided a person does not indulge in such regimen as are detrimental to health. Any material in the universe, according to Ayurveda is composed of five basic elements, the Pancha Mahabhootas, namely Prithvi (Earth), Aap (Water), Teja (Fire), Vayu (Air) and Akasha (Ether). The Tridoshas (Biological Humors) i.e., Vata, Pitta & Kapha which constitutes the body is also made up of Pancha Mahabhootas. Each food article either has Dosha aggravating action or pacifying or balancing action on human body. To keep the homoeostasis of Doshas (health), Ayurveda has described specific diet. Proper planning and indulging of the diet can maintains our body.

Assessing food safety risks based on a geospatial analysis: toward a cross-regional food safety management.

Food safety risks (FSRs) are increasingly characterized by geographical complexity along with rapid urbanization, changing dietary pattern, and the modernization of the food industry. These factors pose challenges for food risk control in developing economies, more so during the global COVID-19 pandemic. The accurate assessment of risk source and transfer path is a crucial step toward enhancing cross-regional food safety management. This study aims to examine the spatial distribution, transfer path and driving factors of FSRs in China, provided with a national food safety database collected from 8.63 million batches of food sampling inspections for 33 different types of foods across 30 provinces. The findings reveal significant regional disparities in FSRs, which is the highest in the west with small-scale sampling inspection and the lowest in the east with intensive sampling inspection. Catering and processed foods with higher daily consumption suffer more profound FSR than agricultural products. As evidenced by the shrinking low-low agglomeration areas, the local FSRs have been effectively controlled. The high-high agglomeration areas playing positive impacts on risk control are expanding while distributed discretely. The spatial transfer of FSRs is significantly driven by multiple drivers: regulatory capacity and intensity, information disclosure, food industry, regional economy, and food consumption. Assessing FSRs based on a geospatial analysis contributes to identifying risk sources, optimizing risk management, and constructing a sustainable food safety system. © 2023 Society of Chemical Industry.

How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time

It is a common practice to prepare cod by simmering it in salty water (brine), and this is one of the standard methods among chefs and regular consumers. Cod, like seafood in general, is very sensitive to overcooking. This results in cook loss and renders the fish dry and unappealing. Professional chefs have enough expertise to time the cooking process skillfully. On the other hand, the typical modern consumer spends less and less time in the kitchen and needs more familiarity with preparing different types of food. In this study, we aimed to detail how to avoid excessive cook loss while preparing cod. This by framing accurate scientific methodology (measurements of temperature, liquid loss, salt content, and sensorial properties) to a more gastronomical approach. To do so, we used sous vide preparation to assess the effect of preparation time, temperature, and addition of salt. We show that traditional simmering is comparable to sous vide preparation if the temperature in the heating system is comparable. However, lengthy preparations produce excessive cook loss for both kinds of preparation, even when the target temperature is kept low. For meat, long thermal treatments are often used for tenderization purposes. Because most fish, including cod, are easily digestible and sufficiently tender to be served raw, minimizing the cooking time reduces the cook loss without any apparent gastronomical penalty. Our results show that adding salt further limits the cook loss during preparation, especially if salt is added before preparation. This effect is noteworthy for cod, and adding salt before cooking might be a routine useful for chefs and consumers alike. Any professional chef of course welcomes an overall reduction of cook loss that raises the gastronomic level. Regular consumers might appreciate less focus on perfect timing for a satisfactory meal.

Stability of SARS-CoV-2 and persistence of viral nucleic acids on common foods and widely used packaging material surfaces.

SARS-CoV-2 is still spreading globally. Studies have reported the stability of SARS-CoV-2 in aerosols and on surfaces under different conditions. However, studies on the stability of SARS-CoV-2 and viral nucleic acids on common food and packaging material surfaces are insufficient. The study evaluated the stability of SARS-CoV-2 using TCID50 assays and the persistence of SARS-CoV-2 nucleic acids using droplet digital polymerase chain reaction on various food and packaging material surfaces. Viral nucleic acids were stable on food and material surfaces under different conditions. The viability of SARS-CoV-2 varied among different surfaces. SARS-CoV-2 was inactivated on most food and packaging material surfaces within 1 day at room temperature but was more stable at lower temperatures. Viruses survived for at least 1 week on pork and plastic at 4°C, while no viable viruses were detected on hairtail, orange, or carton after 3 days. There were viable viruses and a slight titer decrease after 8 weeks on pork and plastic, but titers decreased rapidly on hairtail and carton at -20°C. These results highlight the need for targeted preventive and disinfection measures based on different types of foods, packaging materials, and environmental conditions, particularly in the cold-chain food trade, to combat the ongoing pandemic.

A study of the concept of water in Susruta samhita

Water is well accepted to be the first priority daily requirement of the human society and also of the other living organisms. Even, if observed, it is seen that, the soil becomes fertile by water, the plants cannot grow without water, animals cannot live without water. The human and animal use water for external cleaning and drinking. Above that the human use it for cleaning of clothes, utensils, residence etc. and for preparation of different types of foods and drinks. Water is a nature’s gift to the creation. It falls on the earth as rain, becomes stored in the natural reservoirs like, river, lake, sea etc. artificial reservoirs like pond, well, tranch etc. as overground water and some portion becomes stored under the ground as underground water. The overground water can be used directly from the sources but to use the underground water tubewell, deepwell etc. are to be installed. Water, being the unavoidable need for the human society, is occupying an important place in study and research. Many studies have been conducting in different levels to understand details about water scientifically. Study on the water cycle, types,qualities, identification of pure / polluted water, purification of impure / polluted water, healthy preservation etc. are being taken as the areas of study. When the question of the knowledge of water of the ancient human society is raised then, as an Ayurvedic person, the descriptions available in the ancient Ayurvedic classics come to the mind. Here a discussion on the available concepts in Susruta Samhita, the first book on Surgery, is made for the appraisal of the scientific society.

Transcriptome analysis reveals the molecular basis of anti‐predation defence in Daphnia pulex simultaneously responding to Microcystis aeruginosa

Abstract1. The influence of cyanobacteria on interspecies interactions has received growing attention as a predictor of aquatic ecosystem function. It is well‐known that cyanobacteria greatly affect predator‐induced phenotypic plasticity in planktonic animals. However, the underlying molecular mechanism remains unclear.2. Here, we used Daphnia pulex as a model organism for inducible defence, examining its morphological and life‐history responses to fish kairomone while feeding on 100% Chlorella pyrenoides, or while feeding on 70% Chlorella and either microcystin‐producing or ‐free Microcystis aeruginosa, separately. Transcriptome profiles of kairomone‐exposed D. pulex fed different types of food were detected using RNA‐seq. How the differentially expressed genes and pathways identified are responsible for the altered adaptive traits under Microcystis stress was discussed.3. Daphnia pulex fed 100% Chlorella matured at a smaller body size, elongated tail spine length, and produced smaller offspring as adaptive morphological and reproductive responses to fish kairomone. These anti‐predation defences entailed a cost in decreased somatic growth rate. Microcystis stress caused defence trade‐offs in both morphology and reproduction: reduction of body size at maturity was stronger whereas tail spine elongation was unchanged or inhibited. Given that reproductive investment was reduced overall in Daphnia exposed to fish kairomones, there was a trade‐off for unchanged offspring size by reducing offspring number in Daphnia fed Microcystis. Defence‐induced costs to growth were increased by Microcystis exposure.4. Transcriptome analysis revealed that neuronal signals including acetylcholine and glutamate signalling implicated in kairomone reception and/or transmission exhibited stronger responses under Microcystis stress. Cuticle development associated with the biosynthesis of wax esters and chitin, modification of lipo‐chitin saccharides, and the stability of collagen triple helix apparently participated in the morphological changes. The arachidonic acid pathway and biosynthesis of cholesterol and steroid hormones mediated altered reproductive performance. In addition, metabolic processes such as detoxification, food assimilation, lysosome dysfunction and apoptosis activation were involved in the survival and growth of Daphnia, which may contribute to the increased defence‐induced cost in growth when fed Microcystis.5. Taken together, these findings advance our understanding of the molecular mechanisms underlying anti‐predation defensive responses by Daphnia to cyanobacterial stress. This work also provides a reference for further exploring the functional genes that mediate zooplankton–fish coevolution dynamics under eutrophic conditions.

DIGITAL TWIN MODELING OF REFRIGERATED WAREHOUSES

Energy optimization in cold food storage processes is a complex issue, as many variables have to be taken into consideration, according to the nature of the food to be stored. In addition, energy optimization requires exhaustive supervision, especially of the cooling temperatures of the different types of food, as refrigeration is essential for maintaining optimum storage, minimizing product losses. The goal of this study is to present the use of digitization of a process to carry out energy control in real time so that, with a reasonable investment, the quality of the product is maintained and the economic profitability of the facilities is improved. To this aim, we use Industry 4.0 techniques, together with programmable mathematical algorithms in cloud platforms, to build a Digital Twin of a refrigerated food warehouse that will allow automatic supervision of food storage conditions and consumption, as well as to optimize cold generation and the profitability of the process throughout the facility. Keywords: Digital Twin, Smart and sustainable Warehouse, IoT

Inclusive diets within planetary boundaries

Inclusive diets within planetary boundaries

The impact of an auspicious name and shape on food consumption

The food marketing literature documents the significance of food names and shapes in promoting consumer behavior. Despite the prevalent use of auspicious connotations in restaurant service, only a few studies have examined the effect of auspicious food attributes on consumer behavior. To address this knowledge gap, the effect of food name and shape on customer attitudes and purchase intentions are examined in this study. Employing a 2 (shape: auspicious shape vs. nonauspicious shape) x 2 (name: auspicious name vs. nonauspicious name) x 2 (dish type: dessert vs. main dish) between-subjects design, this study analyzes data from 309 Chinese consumers. The results confirm the interaction effect between auspicious shapes and auspicious names on customers’ favorable attitudes and purchase intentions. Furthermore, this finding remains consistent across different types of food. This study offers important theoretical and practical implications for restaurant owners and operators.

Night Truck Driver / Kierowca nocnej ciężarówki

Night Truck Driver / Kierowca nocnej ciężarówki

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods.

Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional.