Final Food Products Research Articles

Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts

The traditional malted cereal used primarily for beverages is barley (Hordeum vulgare L.), while rye (Secale cereale L.) is mainly used in baked goods. In contrast, quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins, that can be used similarly to cereals. Their physicochemical properties and volatile compositions (e.g., aroma compounds) directly influence the finished food products. The sharp bitterness of unprocessed rye and the earthy aroma of native quinoa can interfere with the development and acceptance of food products. Malting is known to improve the processing and sensory properties of barley. A face-centered, central composite design was used to investigate the individual and interactive effects of three malting parameters (i.e., steep moisture (SM), germination temperature (T), and germination time (t)) on malt quality indicators (e.g., extract) and volatile formation (e.g., 3-methylbutanal) in rye and quinoa, and were compared to barley. The malt modification predictive models were then used to determine standard malting regimes for brewing quality malts. The malting parameters for the steeping and germination stages were: 43 %, 15 °C, and 6 d for barley; 45 %, 12 °C, and 8 d for rye; and 46 %, 16 °C, 6 d for quinoa. Malt modification and volatile formation were primarily associated with the interactive effect of germination temperature and time. Conversely, steep moisture had limited impact on malt modification but strongly regulated the formation of 34 known (pseudo)cereal volatile compounds. Principal component analysis (PCA) of the volatile data identified (pseudo)cereal specific volatile patterns. Aldehydes were characteristic in the cereal malts, particularly barley, whereas phenyl compounds and pyrazines were abundant in rye and quinoa malts, respectively. Controlling (pseudo)cereal modification and volatile development through the malting process could help deliver targeted sensory properties and improve the acceptance of malt-based food products.

Framework for evaluation of food safety in the circular food system

In order to minimise food waste, side streams from feed and food production are increasingly being (re-) used in food supply chains. Such reuse contributes to the desire to implement circularity in food and agricultural systems. However, the reuse of side products in circular food systems may impact food safety, for instance, contaminant residues present at low levels in biomass may accumulate when reusing streams. In order to assess potential food safety issues related to circular food systems, a framework has been developed in this study. Based on this framework, appropriate actions can be taken to prevent from human health risks. The framework consists of three steps: 1. Describing the changes in the food supply chain as a result of the circularity transition; 2. Identifying potential food safety hazards related to the change; and 3. Prioritising food safety hazards related to the circularity transition. For the prioritisation, both the presence of the hazards in final foods and the effects of the hazards on human health need to be assessed. Persistence of the hazard in the environment and potential transfer from the environment to the final food product are relevant elements to include. The framework was tested in three case studies, showing that it allows for a prioritisation between hazards. Based on the case study results, circularity not so much influences the health effects of the hazards, but rather their presence depending on the persistence and transfer of food safety hazards in a circular system.

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production.

The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications.

The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products

Lactic acid bacteria (LAB), due to their many advantageous features, have been utilized in food manufacturing for centuries. Spontaneous fermentation, in which LAB play a fundamental role, is one of the oldest methods of food preservation. LAB survival and viability in various food products are of great importance. During technological processes, external physicochemical stressors appear often in combinations. To ensure the survival of LAB, adjustment of optimal physicochemical conditions should be considered. LAB strains should be carefully selected for particular food matrices and the technological processes involved. The LAB’s robustness to different environmental stressors includes different defense mechanisms against stress, including the phenomenon of adaptation, and cross-protection. Recently established positive health effects and influence on human wellbeing have caused LAB to be some of the most desirable microorganisms in the food industry. A good understanding of LAB defense and adaptation mechanisms can lead to both optimization of food production and storage conditions, as well as to obtaining LAB strains with increased tolerance to stressors. Hopefully, as a result, the final food product with naturally present or added LAB can achieve outstanding quality and safety with health benefits that meet consumer expectations.

Culinary Innovation

The purpose of this paper is to propose artificial intelligence technologies as an innovative tool for designing recipes in culinary artistry. Since artificial intelligence technologies are widely used to generate content, we investigated the creation of recipes and consumers' acceptance of the sensory attributes of the final food product. Without additional guidance, the artificial intelligence program asked to create three recipes using the same ingredients (strawberry, chicken, and vine leaves). To test the overall liking and acceptance of the recipes, the hedonic test is applied to 118 untrained panelists. The results revealed that the overall acceptability scores for all three products are acceptable (≥ 6.0), with the lowest score of 6.58 ± 1.61. Artificial intelligence has shown that it can be an efficient tool for professional chefs to shorten the creativity process and design unimaginable combinations. This research is a pioneering study that measures the reliability and ability of artificial intelligence in creating recipes, which is a culinary creativity process. With the hedonic tasting results, this study also shows the consumers' acceptance of new dishes.

Early life consumption of a "processed" diet high in advanced glycation end products impairs memory function and alters the gut microbiome in rats

Recent evidence indicates that “ultra-processed” foods constitute ~65% of total energy intake among children in the U.S. The impacts of excessive processed food consumption during development are poorly understood, in part because there are neither clear definitions of, nor a robust classification system accounting for, the complexity of food processing variables and how they interrelate in final food products. Heat treatment, a common form of food processing, can induce the chemical Maillard reaction and lead to foods rich in advanced glycation end products (AGEs). The neurocognitive implications of high levels of AGE consumption, particularly during early life, are unknown. Here, we used a rat model to evaluate the effects of adolescent consumption of a heat-treated diet high in AGEs on cognition and the gut microbiome in adulthood. In a series of studies, rats received either an otherwise healthy AGE-rich diet (AGE rats; AIN-93G diet heated at 160ºC for 60min) or a non-AGE-rich diet (CTL rats; AIN-93G diet without heat treatment) during adolescence (postnatal days 26-60). Metabolic, behavioral, and gut microbiome assessments were performed in adulthood. Results revealed that AGE rats exhibited hippocampal (HPC)-dependent memory deficits relative to CTL rats in the absence of altered body weight, body composition, glucose tolerance, and behavioral measures of anxiety. Administering a drug to break down AGEs (alagebrium; 1mg/kg/day) concomitantly with the heat-treated diet prevented memory impairments, supporting a causal role of AGEs in early life diet-induced HPC dysfunction. Microbiome sequencing analyses revealed that AGE rats had substantially reduced abundance of the bacterial genus Lactococcus relative to controls, and Lactococcus abundance was strongly correlated with memory performance. Administration of Lactococcus lactis by oral gavage (109 colony forming units/day) from PN 26-40 during exposure to the heat-treated diet rescued the AGE diet-induced memory impairments. Collective findings from this work identify a connection between a specific food processing variable (i.e., increased dietary AGEs through heat treatment), the gut microbiome, and impaired neurocognition. This work was supported by the National Institute of Diabetes and Digestive and Kidney Diseases under grant DK123423 (awarded to SEK and AAF); the National Institute on Aging through a Postdoctoral Ruth L. Kirschstein National Research Service Award under grant F32AG077932 (awarded to AMRH); and a National Science Foundation Graduate Research Fellowship (awarded to LT). This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.

Edible mycelium as proliferation and differentiation support for anchorage-dependent animal cells in cultivated meat production

Cultivated meat production requires bioprocess optimization to achieve cell densities that are multiple orders of magnitude higher compared to conventional cell culture techniques. These processes must maximize resource efficiency and cost-effectiveness by attaining high cell growth productivity per unit of medium. Microcarriers, or carriers, are compatible with large-scale bioreactor use, and offer a large surface-area-to-volume ratio for the adhesion and proliferation of anchorage-dependent animal cells. An ongoing challenge persists in the efficient retrieval of cells from the carriers, with conflicting reports on the effectiveness of trypsinization and the need for additional optimization measures such as carrier sieving. To surmount this issue, edible carriers have been proposed, offering the advantage of integration into the final food product while providing opportunities for texture, flavor, and nutritional incorporation. Recently, a proof of concept (POC) utilizing inactivated mycelium biomass derived from edible filamentous fungus demonstrated its potential as a support structure for myoblasts. However, this POC relied on a model mammalian cell line combination with a single mycelium species, limiting realistic applicability to cultivated meat production. This study aims to advance the POC. We found that the species of fungi composing the carriers impacts C2C12 myoblast cell attachment—with carriers derived from Aspergillus oryzae promoting the best proliferation. C2C12 myoblasts effectively differentiated on mycelium carriers when induced in myogenic differentiation media. Mycelium carriers also supported proliferation and differentiation of bovine satellite cells. These findings demonstrate the potential of edible mycelium carrier technology to be readily adapted in product development within the cultivated meat industry.

Crystallization behavior of monoglyceride oleogels: A comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

AbstractFat polymorphism plays a crucial role in many fat‐rich food products (e.g., margarine, chocolate). Due to this, polymorphism of triglycerides is widely investigated. During the previous years, the interest of using monoglyceride oleogels to replace margarine is increasing due to its structure, reduced amount of saturated fatty acids, stability and application potential. However, polymorphism of monoglyceride oleogels is less investigated. This research shows the effect of the composition (C18:0 or C18:0 and C16:0), temperature (25°C–20°C–10°C) and production process (static or lab‐scale scraped surface heat exchanger) on the crystallization behavior of monoglyceride oleogels (MO) by using differential scanning calorimetry, (synchrotron) X‐ray scattering and polarized light microscopy. Based on time‐resolved synchrotron WAXS, it was found that the rapeseed oil based MO (MO‐C18) occurred in four different polymorphs. During crystallization, transitions from an inverse lamellar phase (Lα) toward sub‐α1 and sub‐α2 could be established. Upon storage, a polymorphic transition toward β occurred. For the palm oil based MO (MO‐C18/C16), only two polymorphs were found during crystallization (Lα, sub‐α), followed by a polymorphic transition to β upon storage. By applying high shear and cooling rates during the production of MO‐C18 (dynamic production), the polymorphic transition from sub‐α2 to β occurred much faster compared to the static production method. When comparing the dynamically produced MO‐C18 and MO‐C18/C16, the thickness of 1 lamella, the crystal nanoplatelet and the fat crystals were smaller for MO‐C18/C16. This research clearly illustrates that the composition and the applied crystallization conditions have an impact on the properties from nano‐ to microscale.Practical Application: This research illustrates the importance of engineering monoglycerides oleogels to obtain food products with an improved nutritional balance. Hereby, the manuscript focuses on the crystallization behavior of monoglyceride oleogels by changing the composition and the crystallization procedure. The acquired insights go beyond the state of the art. It was found that applying high cooling rates and high shear rates by using a lab‐scale scraped surface heat exchanger affected the crystallization behavior of monoglyceride oleogels. These are crucial experiments to verify the application potential of monoglyceride oleogels in the food industry. Moreover, different polymorphic transitions occurred for the two types of monoglycerides. This is the starting point to investigate the effect of polymorphism on a final food product in order to improve the nutritional balance in fat‐rich food products.

Exploring multi-antibiotic resistance in Arcobacter butzleri isolates from a poultry processing plant in northern Italy: An in-depth inquiry

Arcobacter butzleri is a foodborne pathogen that has been identified in various animal-derived foods, notably in poultry meat. The prevalence of this bacterium in poultry underscores the need for comprehensive investigations into its dissemination within poultry meat processing plants. Such assessments are critical due to the potential cross-contamination that may occur, impacting the safety of the final food product. This study endeavours to evaluate the genomic similarity of 56 A. butzleri isolates obtained from chicken carcasses (specifically neck skins and caecum, post-slaughter) and equipment surfaces following cleaning and sanitizing procedures. All samples originate from a poultry slaughterhouse in Northern Italy. The genomic analysis includes single nucleotide polymorphism, average nucleotide identity, and core genome multi-locus sequence typing analysis, aiming to discern potential cross-contamination between carcasses and equipment. The study evaluates antibiotic resistance, biofilm production, and host cell colonization of A. butzleri strains through in vitro assays. Genomic de-replication reveals the presence of 31 distinct strains. Results elucidate that a portion of these strains is evident in multiple sources, indicative of cross-contamination even post-cleaning and sanitization. The in vitro tests underline multi-antibiotic resistance of A. butzleri with genes associated with antibiotic resistance, among them mexAB-oprM, showing a correlation to the observed resistance. This study establishes the colonization capability of A. butzleri strains on a human gut mucus-secreting cell model, suggesting a potential virulence factor. Detection of various putative virulence genes further supports the hypothesis of strains virulence potential. This study holds importance of A. butzleri as it unveils the antibiotic resistance and pathogenic capabilities inherent in this species, identifying associated genetic traits. Through comprehensive genomic analysis, it was conclusively validated instances of cross-contamination between various sources and equipment surfaces, underscoring the pervasive dissemination of this bacterium within a food processing plant and its persistence. This research serves as an exploration into the intricate dynamics of A. butzleri within poultry processing environments. It accentuates the imperative for stringent hygiene protocols and ongoing surveillance to curtail the risk of cross-contamination, thereby ensuring the safety of poultry products for discerning consumers.

Rosebay Willowherb (Chamerion angustifolium) in Food Products: Evaluation of the Residual Anti-radical Activity of Polyphenol Compounds and N-acetylcystein

Background: The composition of polyphenolic compounds in various parts of the Rosebay willowherb (Chamerion angustifolium) has been studied in detail and published. A number of these compounds have sufficient antiradical activity (ARA) to create functional foods based on extracts from this plant that are preventive against free-radical pathologies in humans. Part of substances with antiradical activity (e.g., vitamins, polyphenol components) are destroyed during the technological processing of food raw materials, and the values of ARA drop in the finished food product concerning the initial values (before and after technical processing) are not fully evaluated. Objective: The object of the study is to study the thermal stability of polyphenol components possessing ARA (dried at 60°C and 150°C) and evaluate their residual ARA in the finished food products, N-acetylcysteine (NAC), as one of the known antiradical, was used as a reference substance. Methods: Spectrophotometric method was used to evaluate the change of ARA in prepared foods. Gas chromatography-mass spectrometry (GC-MS) was used as an additional method to evaluate the difference in the chemical composition of polyphenol components. Results: The residual ARA in the finished products (for caramel and bakery products) was ≈ 23.9% for rapidly extractable substances, for polyphenol compounds ≈ 46.1%, and for amino acids and easily hydrolyzable substances ≈ 34.5%. Conclusion: Rosebay willowherb extract and N-acetylcysteine are recommended for increasing the ARA (between 1.6-4.9 times) of foods with low ARA (confectionery, bread, or other heavily processed foods) and for diets and diets preventive of free-radical pathologies by adding polyphenolic plant components and cysteine derivatives.

Structural and functional analysis of a new co-processed tableting excipient for food compaction processes

Food compacts are convenient to industry and customers and must primarily possess a sufficient strength to withstand packaging processing and customer handling. In contrast to pharmaceutical applications, the choice of excipients is usually limited to necessary ingredients of the final food product. In accordance, novel, better performing materials derived from advanced processing of common food constituents are highly attractive. This study thoroughly characterizes the properties of such a novel, co-processed food material called “Salt-Starch” to demonstrate its superior tableting behavior and to investigate the cause of its superiority. For a fundamental understanding of the binding mechanisms and the resulting structure, tabletability, compressibility, compactibility and elastic recovery of compacts based on Salt-Starch, its sole starting components with different particle sizes and their physical blends are investigated. Results indicate, that the specific structure of a viscoelastic continuous phase of starch and a brittle-ductile dispersed phase of (sub-)micron-sized sodium chloride lead to superior strength of Salt-Starch, which cannot be achieved by physical mixtures. Compacts tensile strength is elevated 40 times at an applied pressure of 55 MPa and elastic recovery is less than half compared to the elastic recovery of binary mixture tablets.

Investigation of Heavy Metal Contamination in Bread Baked and Sold in Makurdi Metropolis, Benue State Nigeria

Heavy metals are pollutants that are of global significance due to their toxicological properties when their intake significantly exceeds recommended levels. They are persistent in the environment, and may be unintentionally present in raw materials used for production of bread; they may migrate from packaging into food, or find their way into finished food products due to anthropogenic activities. The present study investigated the presence of heavy metals in bread baked and sold in Makurdi, Metropolis, to ascertain their safety for consumption. Twenty different bread brands were sampled twice from bakeries and distribution outlets within Makurdi, metropolis respectively. The heavy metal analysis was carried out using Atomic Absorption Spectrophotometer (AAS). The varied concentrations of heavy metals in mg/kg of Fe, Pb, Cr, Zn, Ni, and Cd in Bread Loaves from Bakeries (BFB) and in Bread Loaves from Distribution Outlets (BFD) were determined. Cd was not detected in BFB and flour, but it was present in one sample in BFD. Duncan Multiple Range Test (DMRT) was employed to separate the means. Though, most of the studied heavy metals were within permissible limits, caution should be taken when consuming bread, because of their ability to persist and bio-accumulate in bio-systems.

Simulasi Proses Picking Order dengan Metode Dedicated Storage Menggunakan Software Fleksim (Studi Kasus PT XYZ)

PT XYZ is a manufacturing company that produces food and drinks by providing quality products that are halal, high quality and safe for consumption by the public. In producing products, companies must provide several adequate facilities to support production activities, one of which is warehouse facilities. Currently, warehouses where finished food products are stored are stored randomly or placed in empty areas without paying attention to product entry and exit activities. This condition causes picking activities to take a long time and makes stock monitoring difficult. The aim of this research is to produce an appropriate goods storage design so that it can increase warehouse effectiveness. This research uses a special storage method. Where a special storage policy or method is permanently placed on each item. The number of product storage locations must meet the maximum storage space requirements and a simulation is carried out using FlexSim software. The research results show that designing goods storage using the dedicated storage method results in a reduction in the distance traveled for the collection process reaching 52%.

A rapid and improved method for the determination of ethyl carbamate in foodstuffs of different matrices.

This work deals with the rapid and simple determination of the probable carcinogen ethyl carbamate (EC), which is naturally present in fermented food products. An undemanding, robust, and rapid pre-column derivatization utilizing a 9-xanthydrol reagent has been developed. The resulting derivative was subsequently analysed by reversed-phase high-performance liquid chromatography coupled with fluorescence detection. As a result of the thorough optimisation of the chromatographic conditions, the run was completed in just 5 minutes, considerably speeding up the usual time of EC separation (30-60 min). Thanks to the fast separation, satisfactory yields (around 90%), negligible matrix effects, no interfering peaks, very low detection limit, and simple sample pre-treatment (for the very first time, the derivatization was performed in the presence of light and without any extraction step), the proposed method represents a significant improvement of the EC determination protocol used so far. After method validation, a total of fifty food samples were subjected to analysis without any additional sample pre-treatment despite their diverse matrix. Due to its robustness, simplicity, and low time, cost, and manual demands, this method is suitable for rapid screening of EC in both final food products and during their production.

Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ

The first aim of the study was to observe in situ changes in the viscoelastic properties of pork liver pâté during an increase in temperature (the target temperature of 122 °C), holding it (10 min), and the subsequent cooling thereof using a dynamic oscillatory rheometry equipped with a pressure cell. At the same time, the samples were treated according to the same sterilisation mode in an autoclave. The second objective was to characterise the physical, chemical and microscopic properties of the sterilised pork liver pâté samples after 7 days of storage at 5 °C. A sharp decrease in the values of the storage (G'; Pa) and loss (G''; Pa) moduli up to ≈58 °C was followed by a stagnation of these parameters up to ≈70 °C and a further increase in G' and G'' up to ≈85 °C. After cooling the sterilised samples, the G' and G'' values were significantly higher than those of the original untreated sample. Knowledge about the course of the viscoelastic moduli development during sterilisation and subsequent cooling and the quality characteristics of final food products is crucial for the control of these processes during manufacturing and for information important for pipeline transport. In the future, selected hydrocolloids could be evaluated as possible substances for confirmation of their effect on the viscoelastic properties during sterilisation.

How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition§.

As food production faces major challenges, modern agricultural practices are increasingly focused on conserving resources, reducing negative environmental impacts and sustainably producing food with a high content of health-promoting phytochemicals. During production, many factors can affect the quality and chemical composition of a final food product. Proper selection of cultivating conditions, especially a balanced nutrition, can significantly increase nutritional value and result in foods with strong biological and functional properties. Stinging nettle is a rich source of minerals, vitamins, pigments, phenols and other bioactive compounds and can be consumed as a green leafy vegetable with beneficial effects on human health. Therefore, the aim of this study is to determine the nutritional quality and antioxidant capacity of stinging nettle leaves under the influence of different nutrient solution (NS) treatments and three harvest cycles. The experiment was conducted in a floating hydroponic system in which treatments with different nutrient solutions were applied and three harvest cycles were carried out. After each harvest, the following treatments were applied: treatment 1 - depletion of nutrient solution by adding water, treatment 2 - supplementation of nutrient solution by adding initial nutrient solution and treatment 3 - correction of nutrient solution by adding nutrients. Among the bioactive compounds, minerals, ascorbic acid, phenols and photosynthetic pigments content, as well as antioxidant capacity were analysed spectrophotometrically, while individual phenols were determined by liquid chromatography. Different nutrition solution treatments and the number of harvest cycles had a significant effect on the content of the analysed bioactive compounds. The highest mass fraction (on fresh mass basis) of total phenols expressed as gallic acid equivalents (377.04 mg/100 g), total flavonoids expressed as catechol equivalents (279.54 mg/100 g), ascorbic acid (112.37 mg/100 g) and pigments (total chlorophylls 1.84, and total carotenoids 0.36 mg/g) as well as the highest antioxidant capacity expressed as Trolox equivalents (35.47 µmol/g) were recorded in the samples supplemented with nutrient solution (treatment NS2) and analysed after the third harvest. This is the first time that stinging nettle leaves have been produced in a floating hydroponic system by controlled plant nutrition. We have set this type of nutritional manipulation with multiple harvest cycles as an innovative technique for the production of novel food with improved nutritional value that can be consumed as green leafy vegetables.

Improving the technology of dry mixes for craft flour confectionery products

The purpose of the work is the scientific substantiation and development of the optimal recipe and technology for the production of a dry powder mixture for muffins using functional ingredients to better meet the needs of consumers in the range and quality of flour confectionery products. Standard methods of analysis were used for research. The quality of finished food products was controlled by physicochemical parameters and calculation of nutritional value. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages. The relevance of creating and improving the technology of dry mixes for the production of low-calorie muffins with functional ingredients is substantiated in the work. This will allow to embrace a bigger market segment of consumers. Recipes for muffins based on a dry mixture were developed and a number of physico-chemical quality indicators were determined, nutritional and energy values were calculated. It has been established that the use of carob and sweetener in muffin recipes has a significant effect on the properties of the dough and its quality, especially on density and moisture. With a 10 % share of carob in the dry mixture, the moisture content of the finished dough decreases by 4.7 % relative to the control, and in the sample with 15 % of carob, it increases by 0.29 %. The density of the dough prepared on the basis of a dry mixture with the addition of 10...15 % carob increases compared to the control (1.108 g/cm3) by 0.276...0294 g/cm3. Ready-made muffins made on the basis of a dry mixture with carob and sweetener have a 4.7–9.5 % higher flow-up index compared to the control sample. It was determined that under the conditions of 10 and 15 % dosage of carob in the dry mix, the moisture content of finished products increases by 2.53...6.56 % compared to the control sample with sugar and cocoa. In the samples of muffins prepared on the basis of a dry mixture with carob and sweetener, an increase in wettability was noted – 129.8...135.38 % against 122.8 % in the control, and porosity – 53.85...59.4 % against 45.8 %, respectively. Ready-made muffins prepared on the basis of a dry mixture with carob and sweetener have an energy value lower than the control sample by 18.7...19.6 %. Implementation of the proposed technology will allow to expand the assortment of flour confectionery products with increased biological value to enable producer provide sufficient impact upon final consumer.

Development of Local Food Innovation Based on Processed Green Mustard as a Strategy for Enhancing Agricultural Product Value in Desa Cepogo, Boyolali Regency

Desa Cepogo in Boyolali Regency, Central Java, has rich and fertile agricultural potential. Its location at the foot of Mount Merapi and Merbabu results in fertile soil and abundant water, making it suitable for agricultural and livestock activities. One of the main commodities is green mustard plants. However, the occurrence of bountiful harvests in Desa Cepogo village affects the selling prices of various agricultural products, including green mustard plants. Therefore, a solution is needed to process green mustard into higher-value food products. The community service team from FATIPA UNISRI is assisting the local community, particularly the PKK (Family Welfare Movement) mothers, in training them on how to process green mustard into healthy green noodles and vegetable nuggets. The objective of this community service is to reduce the sale of raw agricultural products and instead transform them into finished goods. The training on processing green mustard into finished food products such as green noodles and vegetable nuggets is expected to provide a solution to the existing issues. The expected outcome of this community service is that the people of Desa Cepogo village will be able to process and sell food products made from green mustard at a high selling price, thereby improving overall well-being.

Aroma Compound Evolution during Fermentation

Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...]

Antiviral activity of copper contact surfaces against MS2 coliphage and hepatitis a virus.

Viral diseases can be indirectly transmitted by contaminated non-food contact surfaces to final food products by cross-contamination. The interaction of metal surfaces and viruses, MS2 coliphage and hepatitis A virus (HAV), was investigated for strategy development in decreasing this transmission risk. MS2 deposited onto stainless-steel surface was stable but inactivated at 0.95 log10 PFU min-1 on 99.9% copper surfaces. Greater copper-inactivation of MS2 was observed in (a) simple media (PBS) than protein-rich media (beef extract buffer), and (b) acidic than pH≥6.8 environments. Among food matrices (strawberry juices and beef broth), the greatest MS2 inactivation by copper occurred in filtered strawberry juice at pH 3.5. At a reduction of 0.17 log10 PFU min-1, HAV survived longer than MS2 on copper by FRhK-4 cell infectivity assay. The inactivation of virus on copper surfaces was greater in acidic viral surrounding environments and in simple PBS medium. In the same 99% PBS medium, MS2 may not be an appropriate surrogate for HAV when assessing viral inactivation on copper surfaces.