Dry Food Research Articles

Energy-efficient and directional preparation of cellulose nanosheets by one-pot surface modification assisted swelling method

The energy-intensive and time-consuming process required for disassembling natural materials into nanoblocks are the major obstacles for the practical applications of biopolymer nanomaterials. Herein, a one-pot, energy-efficient and directional preparation method for gently exfoliating cellulose into nanosheets was achieved by surface modification assisted swelling process. The resulting cellulose nanosheets (CNSs) exhibited diameters ranging from 100 to 480 nm and thicknesses of approximately 5 nm, with a maximum yield of 97.9 %. This method could be widely applicable to common cellulose raw materials. Contrary to other nanocellulose reported previously, CNSs could be dried and stored in solid state, and re-dispersed in aqueous phase, thereby convenient for storage and transportation. Cellulose nanosheets films (CNSFs) obtained from CNSs showed high transparencies (>90 %) and excellent gas barrier properties, especially for the water vapor permeability of only 0.0072×10−10 cm3 cm cm−2 s−1 Pa−1, which were superior to other cellulose based films. In the simulation experiment of dry food packaging, CNSF10 possessed remarkable water vapor and oxygen blocking capabilities comparable to commercial cling films and met the practical requirements. The preparing process of CNSs reported here had the advantages including easy implementation, energy efficiency, and environmentally friendliness, and expanded possibilities for large-scale and widespread utilization of nanocellulose.

Biological response of Anticarsia gemmatalis (Lepidoptera: Noctuidae) to Bacillus thuringiensis berliner var. kurstaki at sublethal concentrations

The soybean caterpillar, Anticarsia gemmatalis Hubner (Lepidoptera: Noctuidae), damages this plant. This pest is controlled, mainly, with chemical products which makes it necessary to to develop management strategies for its management in the soybean crop. Feeding and development of A. gemmatalis larvae fed on soybean leaves treated with Bacillus thuringiensis Berliner var. kurstaki at different concentrations (0,5, 1, 2, 4, 6, 8 μg.mL-1 ) for 24 h were studied in the laboratory. The LC50 and LC90 after 24 h from hatching and at the last instar, development period, adult emergence, weight gain by larva, pupa weight, and dry food weight ingested besides of A. gemmatalis were evaluated. The LC90 value decrease with the development of this insect. Mortality in the third instar of this pest was proportional to the B. thuringiensis concentrations. Emergence of A. gemmatalis adults was higher with 0,5 μg.mL-1 concentration of this bacterium and in the control.

Innovative approaches in the food industry: Microwave plasma technology and applicability in foods

In this study, the use of microwave technique, which is becoming increasingly widespread in the food sector, and the advantages of microwave plasma technology, which has not yet been used much in the food sector, and the production of microwave plasma assembly in laboratory size. In food technology, plasma can be applied hot and cold. Inert gases are used in plasma formation and low-level microwave energy is also used. Additionally, the use of oxygen gas in the current system increases oxidative stress on microorganisms found in foods. Since plasma formation occurs under strong vacuum, it also effectively provides microbial inactivation in food systems. Cold and low-pressure plasma technology has emerged as a promising and innovative method for the microbial inactivation on dry food surfaces. Therefore, microwave plasma system has an important potential to use in many food systems such as spices, dried fruits and vegetables. In this context, the microwave plasma setup was created by us in this study. A strong vacuum system is required for the formation of microwave plasma. In addition, it has been determined that the application time is very important for the application of microwave plasma in foods and that there are structural deterioration in foods over a certain period of time. As a result, it is understood that food poisoning can be prevented by using microwave plasma in foods, and this will contribute to extending the shelf life of foods, and therefore the technique needs to be further investigated and considered in food applications.

Development of antifouling antibacterial polylactic acid (PLA) -based packaging and application for chicken meat preservation

Microbial contamination is the leading cause of food spoilage and food-borne disease. Here, we developed a multifunctional surface based on polylactic acid (PLA) bioplastic with antifouling and antibacterial properties via a facile dual-coating approach. The surface was designed with hierarchical micro/nano-scale roughness and low surface energy. Bactericidal agent polyhexamethylene guanidine hydrochloride (PHMG) was incorporated to endow the film with bactericidal activity. The film had good superhydrophobic, antifouling and antibacterial performance, with a water contact angle of 154.3°, antibacterial efficiency against E. coli and S. aureus of 99.9 % and 99.6 %, respectively, and biofilm inhibition against E. coli and S. aureus of 63.5 % and 68.9 %, respectively. Synergistic effects of antibacterial adhesion and contact killing of bacteria contributed to the significant antibacterial performance of the film. The biobased biodegradable film was highly effective in preventing microbial growth when applied as antibacterial food packaging for poultry product, extending the shelf life of fresh chicken breast up to eight days.

A study on the performance of corn grain dryer using hybrid solar drying with liquefied petroleum gas

Corn is a widely produced and consumed agricultural product, used as fuel, staple food, and livestock feed. The high level of corn production can lead to potential post-harvest food losses. Drying methods offer a solution to extend the shelf life of a substance. Hybrid solar drying, which combines solar drying with additional heating, particularly using liquefied petroleum gas (LPG), was introduced in this research to ensure faster and more efficient drying processes. The three drying methods compared in this study consist of open sun drying, natural solar drying, and hybrid solar drying. The research results show an average corn grain moisture content of 13.95% over 10.5 hrs, 13.75% over 6 hrs, 13.65% over 7 hrs, 13.45% over 5 hrs, and 13.65% over 4.5 hrs in open sun drying, natural solar drying, and hybrid solar drying with temperature variables of 40°C, 50°C, and 60°C. The average drying rates were 0.212 g/min, 0.364 g/min, 0.318 g/min, 0.439 g/ min, and 0.477 g/min, respectively. The average drying efficiency values for each variable were 2.968%, 4.719%, 5.358%, 5.271%, and 6.037%. In the proximate test, the corn grain moisture content in the hybrid solar drying variable at 60°C was 13.8%, ash was 1.24%, protein was 7.76%, fat was 4.40%, and carbohydrate was 72.8%. For the corn grain color test, the average values obtained were L = 46.48, a = 4.58, and b = 25.37. Meanwhile, the aflatoxin test for dried corn grains showed values of aflatoxin B1, B2, G1, and G2 <0.5 with a total aflatoxin content <2.00. Therefore, hybrid solar drying is recommended over open sun drying and natural solar drying because of its ability to operate even in unfavorable weather conditions, its temperature control capability, its ability to accelerate the drying process, and its capacity to maintain the quality of the material.

Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends.

Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated significant potential in improving energy efficiency and product quality in the drying of foods and agricultural products. The current work provides a comprehensive analysis of the latest advancements in PVD technology, including its historical development, fundamental principles, and mechanistic aspects. The impact of periodic pulsed pressure changes between vacuum and atmospheric pressure on heat and moisture transfer, as well as structural changes in foods at micro- and macro-scales, is thoroughly discussed. The article also highlights the influential drying parameters, the integration of novel auxiliary heaters, and the applications of PVD across various fruits, vegetables, and herbs. Furthermore, the review examines the current status and needs for mathematical modeling of PVD processes, identifying key challenges, research opportunities, and future trends for industrial application. The findings suggest that PVD not only enhances drying efficiency and reduces energy consumption but also preserves the nutritional value, color, and texture of dried products better than traditional methods. Future research should focus on optimizing process parameters and integrating advanced control systems to further improve the scalability and applicability of PVD technology in the food industry.

Inactivation of Salmonella, Enterococcus faecium and natural microbiota on dry food matrices with microwave-driven plasma-processed air

This study explores the efficacy of plasma-processed air (PPA) as a non-thermal treatment for decontamination of dry food surfaces, such as wheat grains, black peppercorns, and onion flakes. We compared the effect of various inoculum types of Enterococcus faecium, revealing a higher resistance of the powder form compared with liquid and slurry inocula on black peppercorns. Furthermore, Enterococcus faecium NRRL B-2354 appeared to be a suitable control indicator for Salmonella. The PPA efficacy varied across matrices, being higher on medium agar (7.0 ± 0.5 log10), followed by wheat grains (2.1 ± 0.2 log10), black peppercorns (1.5 ± 0.1 log10), and no reduction on onion flakes. Variation was also found across microorganisms, as the natural microbiota was reduced on wheat grains (1.6 ± 0.6 log10 for mesophilic count and 0.8 ± 0.3 log10 for spores), while on black peppercorns this was only achieved after upscaling (1.3 ± 0.2 log10 for mesophilic and 1.5 ± 0.1 log10 for spores). The findings of this study give guidance to further optimize the application of PPA treatment by changing the technical parameter settings of the plasma setup to increase the microbial efficacy and/or combining the PPA treatment with other methods to enhance microbial control.

Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint.

The food industry is a significant contributor to carbon emissions, impacting carbon footprint (CF), specifically during the heat drying process. Conventional heat drying processes need high energy and diminish the nutritional value and sensory quality of food. Therefore, this study aimed to investigate the integration of artificial intelligence (AI) in food processing to enhance quality and reduce CF, with a focus on heat drying, a high energy-consuming method, and offer a promising avenue for the industry to be consistent with sustainable development goals. Our finding shows that AI can maintain food quality, including nutritional and sensory properties of dried products. It determines the optimal drying temperature for improving energy efficiency, yield, and life cycle cost. In addition, dataset training is one of the key challenges in AI applications for food drying. AI needs a vast and high-quality dataset that directly impacts the performance and capabilities of AI models to optimize and automate food drying.

Effect Of Drying Method On Theantioxidant, Phytochemical, Antinutrient And Selected Chemical Properties Of Turmeric Powder

Background: Turmeric (Curcumin longa) is one of the known spices that have culinary uses as well as medical and medicinal uses. It is a golden spice derived from the rhizome of curcuma longa plant which belongs to the family of Zingiberaceae. Turmeric is a therapeutic plant that is consumed as a flavouring, preservative and colouring agent. Turmeric has anti-inflammatory, antioxidant and phytochemical properties. The main active ingredient in turmeric is curcumin. Curcumin has free radical scavenging properties. Despite the health benefits of turmeric, few people use it partly because of the cumbersomeness of the preparation, staining and drying out of the tubers during storage. This study produced turmeric powder and evaluated the effect of drying method on the antioxidant, phytochemical, antinutritional and chemical properties of the products in view of ascertaining the best processing method in terms of nutrient retention. Materials and Methods: In this randomized controlled study, three kilograms (3 kg) of turmeric rhizome were cleaned, peeled, sliced thinly and shared into three equal parts. One part was shade dried for 5 days, the second, sun dried for 48 h and the third oven dried at 55±10C for 6 h. The dried samples were milled separately and analyzed for antioxidants (curcumin, beta carotene, vitamins C and E), phytochemicals (flavonoids, total phenol, saponin and alkaloids), antinutrients (phytate, tannin and oxalate) and some chemical properties (moisture, fat, calcium, iron, zinc and iodine). Data obtained were analyzed statistically using one way analysis of variance and means separated using Duncan new multiple range test. Significance was accepted at 5 % probability (p<0.05). Results: The beta carotene, vitamin C, E and curcumin contents were high ranging from 24.54 to 27.78, 662.24 to 1397.55, 12.54 to 17.88 and 16.39 to 17.89 mg/100g, respectively, suggesting antioxidant potential of turmeric. The high flavonoid content (7.23 to 9.28 %) indicated that turmeric may have inhibitory activity against disease causing organisms and may act as biological response modifier. The low values of alkaloid and saponin obtained maybe an indication of potency of the product. The low values of phytate (0.88 to 1.1 2 %), tannin (2.02 to 3.96 %) and oxalate (0.15 to 0.20 %) are suggestive of high nutrient bioavailability. The samples exhibited low calcium, iron, zinc, and high iodine values (1.01 to 1.63 %, 0.20 to 0.31, 1.27 to 3.11 and 7.27 to 25.86 percent respectively. Significant (p<0.05) variations existed among the values indicating drying techniques influence. Conclusion: The results obtained from the study showed that method of drying has significant effect on the parameters analyzed. Sun drying or shade drying are preferred for turmeric powder processing.

Impact of variety and drying methods on the physicochemical, functional, and thermal properties of Ethiopian potato (Plectranthus edulis) tuber flour

This study aimed to analyse the physicochemical, structural, functional, and thermal properties of flour from two indigenous Ethiopian Potato (Plectranthus edulis) varieties, Chanqua and Loffo, and to compare with wheat flour (WF). The study also investigated how oven and sun drying methods affected the physicochemical properties of the flours. The results demonstrated a significant distinction (p ≤ 0.05) between the flour samples and WF, attributable to variations in both the varieties and the drying methods except that no significant difference in pH was observed due to the varieties, and the fibre and ash content did not vary significantly with the drying methods. The moisture content (MC) of the flours ranged from 5.72 % in oven-dried Chanqua Ethiopian potato flour (OD-CEPF) to 7.53 % in sun-dried Loffo Ethiopian potato flour (SD-LEPF), both of which were lower compared to WF. The protein content varied from 4.47 % (SD-CEPF) to 5.93 % (OD-LEPF). FTIR tests revealed a significant impact on the structural changes, leading to variations in the location and intensity of infrared absorption peaks, particularly in sensitive regions. Whereas, the XRD patterns showed characteristic B-type diffraction, with a relative crystallinity (RC) of 31.97 % in CEPF and 30.53 % in LEPF having a significant difference (p ≤ 0.05) between them. LEPF had better flow properties than CEPF, with lower Hausner ratio (HR) (1.16 vs. 1.25), Carr's index (CI) (14.51 % vs. 20.26 %), and angle of repose (31.00° vs. 34.67°). It also showed significantly higher (p ≤ 0.05) water absorption capacity (WAC), oil absorption capacity (OAC) and swelling power (SP) properties than CEPF. The study also indicated notable distinctions in the thermal and paring properties of flours. The oven drying method was found to be superior in enhancing the physicochemical properties, with LEPF showing better physicochemical, functional, structural, and thermal properties than CEPF.

Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using response surface methodology

The study optimized the production of powders from two types of egg whites to be used as a nitrite source for meat curing, establishing a maximum utilization limit of 2%. The necessary quantity of nitrite was established through response surface methodology to guarantee its efficacy as a preservative agent and adherence to regulatory standards. High R2 values (0.9946 for hen, 0.9962 for ostrich) validated critical factors: plasma treatment time and distance, with minimal impact from drying temperature. Under specific experimental conditions (155.93 min, 16.84 cm, 41.10 °C), obtained nitrite concentration of 4000 mg kg⁻1 was confirmed through experiments. Stability tests showed that nitrite levels remained stable over four weeks under different conditions including vacuum and air-sealed packaging, as well as different temperatures (−18 °C, 4 °C, and 26 °C). Future research should investigate long-term stability, the formation of additional compounds, and the functional properties of powders to confirm their potential for food applications.

Exploiting the Combinatorial Potential of Mangiferin and Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging Solution to Improve Food Quality

Exploiting the Combinatorial Potential of Mangiferin and Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging Solution to Improve Food Quality

Physicochemical Characterisation of White Pepper: A Comparative Study Between Traditional Sun Drying and Convective Rotary Drum Drying Methods

Drying is a crucial process in preserving the physicochemical qualities of white pepper. This study investigates the impact of two drying processes, namely traditional sun drying (TSD) and rotary drum drying (RDD), on the quality of white pepper. TSD requires three consecutive sunny days for drying, whereas RDD achieves the target moisture content of 12% within a rapid drying time of 120 min. The research employs thermo-gravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy analysis, and scanning electron microscopy (SEM) to analyse the dimensions, thermo-physical profiles, chemical constituents, and microstructure of the pepper samples. RDD, with a drying temperature of 55°C and centrifugation force of 129.7 × g, ensures fast and uniform drying while preserving the physicochemical qualities of white pepper. In terms of physical characteristics, RDD results in larger dried pepper dimensions, measuring 4.56 mm on average, compared to TSD, which measures 4.35 mm. SEM observations reveal varying pore sizes and cracks in both drying methods. Additionally, quality validation conducted by the Malaysian Pepper Board demonstrates that RDD exhibits superior quality compared to TSD. The RDD samples show moisture content, piperine, volatile, and ash percentages of 11.83, 8.18, 2.53, and 0.82, respectively, while the TSD samples show 10.37, 7.16, 2.43, and 0.74. All samples complied with Standard Malaysian White Pepper No. 1 and International Pepper Community Grade 1. Future studies should focus on enhancing different drying methods to achieve efficient white pepper drying while preserving its quality.

Drying strategies for maximizing polyhydroxybutyrate recovery from microalgae cultivated in a raceway pond: A comparative study

Polyhydroxybutyrate (PHB) derived from microalgae are considered a promising alternative bioplastic material to replace synthetic plastics. This study evaluated the effects of various drying techniques (sun, freeze, oven and air drying) on PHB recovery from microalgae. Freeze drying recovered the maximum PHBs (6.2%) followed by sun drying (5.2%), air drying (2.3%), oven drying (2%), and the lowest in wet biomass (1.2%). The most energy-intensive drying method was freeze drying (26.83 kW) followed by oven drying (3 kW) while the other methods did not require energy. The minimum time requirement for drying was oven drying (6 h), followed by freeze drying (24 h), sun drying (48–72 h), and air drying (96–120 h) while wet biomass did not require time. In terms of PHB yield per unit time, oven (0.33%/h) is a more effective drying technique than freeze drying (0.25%/h) which produces 24.24% higher PHB yield per unit time. Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) confirmed PHB structure and thermal stability up to 300 °C from dried biomasses compared to wet biomass at 200 °C. This study indicated that drying techniques significantly influence the PHB recovery from microalgae biomass. Findings also revealed that the oven dried technique can be efficiently scaled up for PHB recovery.

A Systematic Review: Effectiveness of Herbs and Spices as Natural Preservatives to Enhance Meat Shelf-Life

Background: Meat and animal products are essential sources of nutrients but are prone to microbial contamination, leading to food spoilage and food-borne illnesses. The use of synthetic preservatives has raised health concerns, prompting interest in natural alternatives.Objective: This study systematically reviews the effectiveness of herbs and spices as natural preservatives to enhance the shelf-life of meat products.Methods: A systematic search was conducted using PubMed, Google Scholar, and Science Direct, adhering to PRISMA guidelines. Studies published between 2002 and 2024 were reviewed, focusing on the antimicrobial activity of natural preservatives in meat. Eleven relevant studies were selected for analysis.Results: The review found that herbs such as thyme, rosemary, and cinnamon significantly extended the shelf-life of meat, with thyme showing the most potent effect, extending shelf-life up to 60 days. Combinations of herbs were found to be more effective than individual herbs. Natural preservatives also demonstrated fewer health risks compared to synthetic preservatives.Conclusion: Herbs and spices are effective natural preservatives that can enhance the shelf-life of meat products while minimizing health risks associated with synthetic preservatives.

Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O

Drying greatly affects the aroma of black tea. In this study, the differences in aroma of black tea under hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) were investigated through quantitative descriptive analysis. Headspace solid-phase microextraction and solvent assisted flavor evaporation combined with gas chromatography–mass spectrometry and gas chromatography-olfactory were used to analyze the overall aroma profile of black tea. Aroma extract dilution analysis and odor activity values revealed that 15 aroma-active compounds led to differences in aroma, namely linalool, geraniol, phenylethyl alcohol, phenylacetaldehyde, (Z) -linalool oxide (furanoid), β-damascenone, dimethyl sulfide, methional, 2-methylbutanal, 3-methylbutanal, methyl salicylate, β-myrcene, hexanal, 1-octen-3-ol, and heptanal. Among them, geraniol, linalool, and methional significantly enhanced the floral and roasty aroma of HD, while hexanal enhanced the green aroma of SD. Finally, our results were validated through aroma recombination and addition experiments. This study provides a theoretical basis for improving the aroma of black tea.

Studies on the drying behaviour of red chilli and it’s effect on quality

Processing of chilli is an important aspect in the production of good quality chilli. Harvested chilli has moisture content about 80% (w.b) which has to be properly dried to keep away from aflatoxin infestation. Open yard sun drying is the conventional method being practised which takes long time for drying. Pre-treatment like destalking could reduce the drying time considerably resulting in uniformly dried product. The present work was aimed to find the effect of drying on the quality of chilli. Red chilli (variety: Sannam) was dried with stalk and without stalk under open sun and solar tunnel dryer. The drying behaviour of chilli was studied. The influence of drying on the quality parameters viz., vitamin C content, colour (L*, a*, b* values), shrinkage and ASTA colour was found. Drying studies resulted in reduction in moisture content from 323% (d.b) to 8% (d.b). The time taken for drying under open sun drying and solar drying was 33 and 17 hours respectively for chilli dried with stalk. Similarly, the time taken for drying chilli without stalk under open sun drying and solar drying was 29 and 16 hours respectively. Quality analysis of dried samples showed higher vit.C (13 mg/100g) and ASTA colour value (67.4) for solar dried chilli without stalk.

PRODUÇÃO DE SILAGEM COM RESIDUO UMIDO DE CERVEJARIA PARA ALIMENTAÇÃO DE VACAS LEITEIRAS.

Dairy farming in the State of Amazonas only exists on an industrial scale because of the high cost and lack of availability of cattle feed imported into the State. There is a concrete difficulty in establishing quality forage plantations due to the inadequate climate and soils, causing livestock farming to cause environmental degradation and being considered an activity with a high negative impact due to fires to obtain new pasture areas. At the same time, waste from the local brewery industry is discarded when it could be used to feed dairy cows. The aim was to develop a simple way to use waste from a brewery located in the city of Manaus as an alternative to the high-cost feed used in industrial dairy farming and, possibly, to make family farming (Carvalho et al., 2021) viable through a methodology that defines the specific conditions for sun drying and proper storing of the wet waste, ensuring an increase in the product’s shelf life and enabling its river distribution to the inland of the state (Salman, 2020).

Influence of a double-stage solar tunnel dryer on the preservation of quality characteristics and the Modelling of colour variations in red chili peppers

In this work, the influence of two-stage solar tunnel drying on the preservation of quality attributes of both chili pepper varieties, Mareko Fana (MF) and Bako Local (BL), was studied. Both varieties were dried in different drying modalities, i.e. solar tunnel and open sun drying. The quality attributes were evaluated during the drying process using FTIR and spectrophotometry techniques. Different colour evolution models were implemented and a suitable model was selected. The results showed that after drying of the Mareko Fana chili variety, the lightness retention was found in the range of 81 %–89 %, the redness retention between 25 % and 42 % and the yellowness retention between 14 % and 38 %. For the Bako Local variety, the values were in the range of 78 %–82 %, 42 %–60 % and 36 %–55 %, respectively. The first order model gave a higher correlation coefficient (R2 > 0.96), which indicated the suitability of the model for predicting the color variation for both varieties. The volatile aromatic compounds in the chili peppers were greatly lost during open sun drying, while solar tunnel drying maintained these compounds for both varieties. However, during the solar tunnel drying process, a significant amount of alkyl halides or alkyl-chlorides were lost. The amount of dihydrocapsaicin and capsaicin from the chili peppers ranged from 10,172 μg/kg to 16,313 μg/kg and 16,676 μg/kg to 27,189 μg/kg for both dihydrocapsaicin and capsaicin, respectively. In tunnel, open-air, and uncontrolled open-air solar drying, the MF chili variety lost copsaicinoid content by 3.4 %, 14.8 %, and 38.3 %, respectively; in the BL variety, comparable losses were 1.8 %, 4.4 %, and 13.6 %. A minimum loss of ascorbic acids was recorded during solar tunnel drying. The results showed that well-designed double stage solar tunnel dryers are important for effective drying processes that preserve quality attributes of the chili pepper.

Analysis of chicken and pig DNA content in commercial dry foods for adult cats.

Among pets, cats are the most popular in Europe. Despite the fact, the interest in the safety and quality of their food is much lower compared to the interest of caregivers in the nutrition of dogs. In this research, 27 commercial cat foods were analyzed for mislabeled component composition. Cat foods were divided into a control group, a group of fish foods and a group of other foods with alternative sources of animal protein. Chicken and pig DNA detection was performed using real-time PCR. In this research, 100% of the cat foods contained chicken DNA and 96% of the foods - pig DNA, despite the lack of declaration of these ingredients on the product label. The results indicate that cat food appear to be mislabeled to an even greater extent than dog food. Moreover, manufacturers' declarations in terms of ingredient composition do not reflect the actual composition of commercial products available on the market and intended for everyday feeding of animals. Mislabeling of these products also poses a risk for animals suffering from food allergies.