Food Technology Research Articles

Benefits and challenges with blockchain technology in global food supply chains: views from the practice

PurposeAlthough technologies such as blockchain (BCT) hold great potential to improve global food supply chains (GFSCs), our understanding of BCT use in GFSCs remains limited. The purpose of this study is to broaden BCT discussions by exploring its benefits and challenges across the entire GFSC.Design/methodology/approachQualitative interviews with 23 industry experts were used to identify and comprehend the nuanced issues with BCT application in GFSCs.FindingsThe study identifies 21 perceived benefits and challenges with BCT use in GFSCs, including the benefit of broader data incentives beyond BCT use and the challenge of reluctance to assume dominant roles among the GFSC actors.Originality/valueWhile prior studies mostly focused on BCT use for traceability and food safety in the GFSC midstream, this study extends the scope to include upstream and midstream actors. It highlights socio-economic benefits for traditionally disadvantaged farmers in the upstream and normative challenges to its adoption in the GFSC midstream and downstream. It also identifies three paradoxes emerging with BCT use in the GFSCs including the paradoxes of food technology, transparency and de-centralization.

Preparation of solution blow spinning nanofibers and its application in the food field: a review

Abstract Solution blow spinning is a technology that uses high-pressure gas to prepare spinning solution into nanofibers. It has the advantages of high production efficiency and easy operation, and the prepared nanofibers have a large specific surface area, high porosity, and flexible surface functionalization. Therefore, solution blow spinning has received more and more attention in the food field. This paper first introduces the principle of solution blow spinning, the influence of spinning liquid properties, process parameters, and environmental factors on the spinning process. Secondly, it introduces the materials and ways of applying solution blow-spun nanofibers in the food field, such as bacteriostatic food packaging, slow-release food packaging, and intelligent sensors. Finally, the application of solution blow spinning technology in food is summarized and prospected. This paper provides a reference for further research and application of solution blow spinning in the food field at a later stage.

Spondias tuberosa and Spondias mombin: Nutritional Composition, Bioactive Compounds, Biological Activity and Technological Applications

The genus Spondias has two species of native trees from Brazil that deserve to be highlighted: Spondias tuberosa (“umbu”) and Spondias mombin (“cajá”). Their fruit contain bioactive compounds which have been associated with several biological activities. However, they remain little exploited in the development of food and pharmaceutical products. In this perspective, the present review summarizes the literature data about the physicochemical and nutritional characteristics, bioactive compounds, potential health benefits, and industrial applications of these fruit, including their pulp, seed, and peel. The current scenery mapping for scientific articles was performed in the Scopus and Web of Science databases. The study also considered patent applications collected in the Derwent database. Results showed an increase in scientific publications in recent years for both species. Many applications are related to food technology; nevertheless, due to the composition of their non-edible fractions, they have the potential for use in biorefinery, being their use an opportunity for bioeconomy. Thus, this review provides a comprehensive overview of these Brazilian native fruit to offer a theoretical foundation and valuable data for future investigations and exploitation.

Использование сахарозаменителей при производстве сдобного печенья из цельнозерновой муки

The purpose of research is to study the effect of sugar substitutes on the quality of butter cookies made from whole grain flour. Objectives: to justify the need to develop cookies from whole grain flour and sugar substitutes; conduct test baking and develop a recipe for butter cookies made from whole grain flour and sugar substitutes; to investigate the effect of whole grain flour and sweeteners on the quality of finished products in various dosages. The quality of butter cookies was assessed based on organoleptic indicators in accordance with GOST 24901-2014 “Cookies. General technical conditions". Humidity was determined according to the method described in GOST 5900-2014 “Confectionery products. Methods for determining moisture and dry substances”, Methods for determining moisture and dry substances”, wetness – according to GOST 101114-80 “Flour confectionery products. Methods for determining wetness", alkalinity of cookies – according to GOST 5898-2022 "Confectionery products. Methods for determining acidity and alkalinity". A cookie recipe was developed in which premium wheat flour was replaced with whole grain flour and instead of white sugar; Fit-Parad № 7 sugar substitutes were used. Test baking was carried out in the laboratory-bakery of the Department of Food Technologies of the State Agrarian University of the Northern Trans-Urals. The results of an organoleptic assessment of the quality of butter cookies made from whole grain flour with sugar substitutes are presented. The addition of the Slim-Vit sweetener with vitamin D in an amount of 5 and 7 g to the flour mass improved the taste and smell: the balance of the combination of the sugar substitute with whole grain flour is felt. The addition of the sugar substitute Fit Parade № 7 in the amount of 5 and 7 g to the weight of flour did not have any particular effect on the organoleptic characteristics compared to granulated sugar. Physicochemical parameters were determined by standard analytical methods. The physicochemical parameters of a control sample and using whole grain flour and two types of sugar substitutes were studied. Whole grain flour absorbs more moisture and has a higher sogginess compared to premium wheat flour. Replacing granulated sugar with sweeteners did not affect the physicochemical parameters.

Microbial community structure of plant-based meat alternatives

A reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of plant-based meat alternatives (PBMAs). It remains unclear whether these substitutes are a short-lived trend or become established in the long term. Over the last few years, the trend of increasing sales and diversifying product range has continued, but publication activities in this field are currently limited mainly to market research and food technology topics. As their popularity increases, questions emerge about the safety and nutritional risks of these novel products. Even though all the examined products must be heated before consumption, consumers lack experience with this type of product and thus further research into product safety, is desirable. To consider these issues, we examined 32 PBMAs from Austrian supermarkets. Based on 16S rRNA gene amplicon sequencing, the majority of the products were dominated by lactic acid bacteria (either Leuconostoc or Latilactobacillus), and generally had low alpha diversity. Pseudomonadota (like Pseudomonas and Shewanella) dominated the other part of the products. In addition to LABs, a high diversity of different Bacillus, but also some Enterobacteriaceae and potentially pathogenic species were isolated with the culturing approach. We assume that especially the dominance of heterofermentative LABs has high relevance for the product stability and quality with the potential to increase shelf life of the products. The number of isolated Enterobacteriaceae and potential pathogens were low, but they still demonstrated that these products are suitable for their presence.

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles

This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms “cocoa” and “ferment*”. A total of 130 documents were found—49 were related to the subject. The Scopus database was also searched for scientific articles using the terms “cocoa” and “fermentation”. A total of 812 articles were found—517 were related to the subject. Cocoa fermentation has not yet reached technological maturity, despite the growth in patent documents and scientific research observed in the last two decades. The creation of the Cacao of Excellence Program (2009), among others, has incentivized sustainability and quality in cocoa-producing countries. Brazil, Colombia, and Indonesia are leading with scientific publications in the last 5 years, despite the lack of patents filed. The United Kingdom, France, China, Canada, and Germany, despite not being cocoa-producing countries, are the main holders of the technology. Patent documents analyzed relate to food science, biotechnology, engineering, and chemistry. Microbial biotechnology has gained attention as a key factor to produce a higher-quality cocoa bean. Saccharomyces is the most frequent genus of yeast used as a starter culture in patent documents. Some patent documents propose the addition of fruits during cocoa fermentation, but a few scientific studies have been found on the matter. Overall, technological applications and scientific studies have focused on improving cocoa quality. The cocoa market is expected to increase significantly in the next few years, representing an opportunity to develop high-quality cocoa using novel fermentation techniques.

Acceptance of 3D printed foods among senior consumers in Japan

The soft texture and customizable nutrient composition of 3D printed foods hold promise for sustainable food supply and health promotion. This study focuses on their potential in dietary management for senior consumers, emphasizing the crucial aspects of food enjoyment and nutritional adequacy. Employing structural equation modeling and cluster analysis, this study aims to analyze factors influencing acceptance and profile consumer segments among senior consumers in Japan. Findings highlight the significance of consumers' environmental consciousness, which, mediated by perception of usefulness, plays a pivotal role in fostering acceptance of 3D printed food products. We also demonstrated that trend-sensitivity influences the willingness to purchase 3D printed foods through the mediation of awareness of 3D printing technology and perceived usefulness, suggesting that these factors might significantly affect purchase intention. This consistently appeared in the profiles of consumers exhibiting a relatively strong willingness to purchase 3D printed foods. The study elucidates factors and consumer profiles influencing the acceptance of 3D printed foods among senior consumers, providing crucial insights for the adoption of novel food technologies.

Bibliometric Analysis of Master’s and Doctoral Theses on Vegan Nutrition in Turkey

This study aims to examine the bibliometric characteristics of thesis studies on vegan nutrition conducted in existing academies in Turkey and included in the National Thesis Center of the Council of Higher Education (YÖKTEZ) database. A total of 118 theses published between 2002 and 2023, related to vegan nutrition, were included in the research. Our study revealed that the majority of the published thesis studies on the topic were at the master's degree level and that predominantly female researchers showed interest in the subject. It was also found that the highest number of studies, both at the master's and doctoral levels, were conducted within the Food Engineering discipline. Quantitative research methods were mostly used, and an increasing interest in the topic was observed over the years.

Metabolomics applications in food science, technology and nutrition

Metabolomics applications in food science, technology and nutrition

Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity.

The availability of pure individual betalains in sufficient quantities which permit deeper understanding is still a challenge. This study investigates the high-yielding semisynthesis of betaxanthins using betalamic acid from a natural source (Opuntia dillenii), followed by condensation with ʟ-amino acids and further purification. Moreover, the color stability of the four synthesized individual betaxanthins, namely proline (ʟ-ProBX), alanine (ʟ-AlaBX), leucine (ʟ-LeuBX), and phenylalanine (ʟ-PheBX) betaxanthins, was investigated at different pHs. Their relative contribution to free radical scavenging was also scrutinized by TEAC and DPPH. ʟ-AlaBX and ʟ-LeuBx showed a significantly (p < 0.05) higher antioxidant activity, whereas ʟ-ProBX was the most resistant to the hydrolysis of betaxanthin and hence the least susceptible to color change. The color stability was strongly influenced by pH, with the color of ʟ-ProBX, ʟ-LeuBX, and ʟ-AlaBX at pH 6 being more stable, probably due to the easier hydrolysis under acid conditions. The semisynthesis and purification allowed us to have available remarkable quantities of pure individual betaxanthins of Opuntia dillenii for the first time, and to establish their color properties and antioxidant capacity. This study could be a step forward in the development of the best natural food colorant formulation, based on the betalain structure, which is of special interest in food technology.

Physicochemical Properties and Functionalities of Food Emulsifiers

Purpose: This study sought to analyze the physiochemical properties and functionalities of food emulsifiers. Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive’s time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library. Findings: The findings reveal that there exists a contextual and methodological gap relating to the physiochemical properties and functionalities of food emulsifiers. Preliminary empirical review revealed that the importance of considering emulsifier properties in food product development. The findings underscored the significance of optimizing emulsifier selection and formulation to meet consumer demands for healthier, more sustainable, and better-performing food products. Continued research in this area promises to drive further innovation and advancements in food technology. Unique Contribution to Theory, Practice and Policy: The Interfacial Tension theory, HLB (Hydrophilic- Lipophilic Balance) theory and Emulsion Phase Inversion theory may be used to anchor future studies on the physiochemical properties and functionalities of food emulsifiers. The study made significant contributions to theoretical understanding, practical application, and policy considerations in the field of food science and technology. It advanced theoretical knowledge by exploring molecular mechanisms and integrating principles from colloid and interface science. In practice, the study recommended systematic approaches for emulsifier selection and process optimization to enhance product quality and consistency. From a policy perspective, it emphasized the importance of regulatory guidelines and transparency in emulsifier usage. Additionally, the study advocated for sustainability, innovation, and consumer-centric approaches to promote environmental responsibility, drive technological advancements, and prioritize consumer well-being in emulsifier research and application.

Obstacles and Threats for Developing Entrepreneurship Ecosystem in a Developing Country: Iran

Abstract: The development of entrepreneurship which is a requirement for the commercialization of academic findings in each society depends on many influencing factors. In this paper, these influencing variables on the entrepreneurial ecosystem in IRAN (in general and with a special focus on food technology) have been discussed. Furthermore, the ecosystem, and situations of the food industry in Iran as well as the barriers to the development of entrepreneurship have been described. After a review of the key success of succeeding countries, then, obstacles and approaches in Iran have been described. Also, the method and manner of ecosystem development, as well as effective components in the entrepreneurship ecosystem are introduced. Finally, the key success factors of the entrepreneurial ecosystem and evaluation criteria are described. Both academic and food industries may benefit from this study, especially start-ups, which want to start a business in this ecosystem and similar ones. Based on previous experiences a questionnaire has been recommended for the development of a new network, e.g. food technology network.

Impact of packaging atmosphere, oregano essential oil, and storage temperature on cold-adapted Salmonella Enteritidis and Salmonella Typhimurium on ready-to-eat smoked turkey

The hazard of diseases created by S. Enteritidis and S. Typhimurium is relatively high in turkey meat products. Combinations of preservation methods are utilized in many strategies, such as mild heat with decreased water activity, a changed atmosphere, refrigerated storage, and decreased heat treatment with some acidification. Within the domain of ready-to-eat food technology, a range of preservation methods are typically utilized to enhance shelf life, such as applying mild heat in tandem with reduced water activity, employing modified atmosphere packaging, utilizing refrigerated storage, and utilizing reduced heat treatment combined with acidification. This investigation aimed to determine how S. Enteritidis and S. Typhimurium grew when sliced ready-to-eat smoked turkey (RTE-SM) was stored at 0, 5, 10, and 15°C for various periods. The study also examined the effects of modified atmosphere packaging (MAP) (40% CO2 and 60% N2) and VP on these growth patterns. Total viable count (TVC), lactic acid bacteria (LAB), pH, and redox potential levels were determined. The control experiment on RTE-SM showed no Salmonella growth within 30 days of storage at any temperature. This indicated that the RTE-SM in use did not initially contain S. Typhimurium and S. Enteritidis. Results indicated that the storage of RTE-SM using a combination of VP, MAP, and MAPEO with storage at 0 and 5°C did not allow for the pathogen to grow throughout storage. In comparison, at 10 and 15°C after one day, which allowed for minor growth (0.17-0.5 log CFU/g)? In contrast, at 0 and 5°C, Salmonella survives until the end of storage (173 days). However, the combination of MAPEO with the same storage temperatures achieved the elimination of the pathogen in the meat after 80 days. The combination of both packaging systems with high temperatures (10 or 15°C) allowed for the multiplication and growth of the bacterium through the product's shelf life of more than 1 log CFU/g. Thus, a combination of MAP or MAPEO with low storage temperatures (0 or 5°C) inhibited the growth of the pathogen.

A portable, easy-to-use paper-based biosensor for rapid in-field detection of fecal contamination on fresh produce farms

Laboratory-based nucleic acid amplification tests (NAATs) are highly sensitive and specific, but they require the transportation of samples to centralized testing facilities and have long turnaround times. During the Coronavirus Disease 2019 (COVID-19) pandemic, substantial advancement has been achieved with the development of paper-based point-of-care (POC) NAATs, offering features such as low cost, being easy to use, and providing rapid sample-to-answer times. Although most of the POC NAATs innovations are towards clinical settings, we have developed a portable, paper-based loop-mediated isothermal amplification (LAMP) testing platform for on-farm applications, capable of detecting Bacteroidales as a fecal contamination biomarker. Our integrated platform includes a drop generator, a heating and imaging unit, and paper-based biosensors, providing sensitive results (limit of detection 3 copies of Bacteroidales per cm2) within an hour of sample collection. We evaluated this integrated platform on a commercial lettuce farm with a concordance of 100% when compared to lab-based tests. Our integrated paper-based LAMP testing platform holds great promise as a reliable and convenient tool for on-site NAATs. We expect that this innovation will encourage the fresh produce industry to adopt NAATs as a complementary tool for decision-making in growing and harvesting. We also hope that our work can stimulate further research in the development of on-farm diagnostic tools for other agricultural applications, leading to improved food safety and technology innovation.

Coupling AI with empirical research – A case of 3D printed food technology

Coupling AI with empirical research – A case of 3D printed food technology

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chicken-spices blends were characterized using sensory and instrumental analysis. Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development. The impact of key aroma, including vegetable-note “2-pentylfuran”, meaty “methional”, green “hexanal”, and spicy-note “estragole and caryophyllene” on UTI was evaluated in monosodium glutamate and chicken extract. We found that spices significantly decreased UTI and umami taste components in CB. Interestingly, the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices. Methional was able to increase the UTI, whereas spicy and green-note components could reduce the UTI significantly. This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers, thus, improving the quality and acceptability of the chicken products.

Food-Oral Processing: Current Progress, Future Directions, and Challenges.

Oral processing refers to the series of physical, chemical, and biological processes inside the oral cavity when we consume food. This process affects the taste, quality, and nutrient absorption of the body. In the human diet, oral processing plays a crucial role because it impacts not only the food flavor and texture but also the absorption and utilization of nutrients. With the progress of science and technology and the increasing demand for food, the study of oral processing has become increasingly important. This paper reviews the history and definition of oral processing, its current state of research, and its applications in food science and technology, focusing on personalized taste customization, protein structure modification, food intake and nutrition, and bionic devices. It also analyzes the impact of oral processing on different types of food products and explores its potential in the food industry and science research.

What Is Considered Healthy Eating? An Exploratory Study among College Students of Nutrition and Food Science.

In modern industrialized societies, the focus on healthy eating has increased significantly across multiple sectors, including the media, public policy, expert opinion, and public awareness. The aim of this research was to explore the perceptions of healthy eating and the barriers to adopting a healthy diet among undergraduate students in Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) degrees in Spain. An exploratory and descriptive cross-sectional study was conducted using a qualitative and quantitative methodology and convenience sampling. Two focus groups and a questionnaire were utilized (300 participants from all academic years completed the survey). Differences in definitions of healthy eating and perceived barriers were found between genders and students at different stages of training (p < 0.05). In their understanding of healthy eating, the students placed importance on balance, variety, moderation, and individual factors. Although students considered it easy to follow a healthy diet, family's eating habits, time availability, and emotional states were found to be the main barriers to the implementation of healthy practices. The obtained data supports the need to critically address perceptions of healthy eating throughout the training of nutrition and food science professionals. The insights obtained on the perceived barriers highlight the importance of considering both individual and environmental factors.

Africa in the Eye of Contemporary African Child: A Psychoanalytical Reading of Noviolet Bulawayo’s &lt;i&gt;We Need New Names&lt;/i&gt;

Even with the immense global innovations in technology and education, millions of children in most African nations are out of school. They are denied education due to greedy political leadership and irresponsible parenting in their respective nations. Zimbabwe is one of such African nations. The unfortunate predicaments of children in this nation many years after decolonization are dramatized in Noviolet Bulawayo’s We Need New Names. In this narrative, Bulawayo engages the technical elements of voice, action and settings to expose the vulnerability of contemporary Zimbabwean children. Through Darling, who is the child protagonistnarrator, we glimpse into the unfortunate realities of the contemporary Zimbabwean children: they are out of school, neglected, and starved, physically, emotionally and sexually abused amongst many other atrocities against them. Using the qualitative research method, as well as Sigmund Freud’s Psychoanalytical strand of Child Development Theoretical paradigm, this study has not only examined the various aspects of physical and psychological abuses of the contemporary African child, but has also discovered that these supposed future leaders can only access qualitative education, decent shelter, food and modern technology through migration to other developed climes, particularly the United States of America and Dubai, a journey from which they are not likely to return soon. This unfortunate development portends a bleak future for most of these nations and the continent at large.

Extraction of phenolic compounds from edible flowers (Phlogacanthus thyrsiflorus) using ultrasound‐microwave‐assisted extraction and its screening by HPLC

AbstractPhlogacanthus thyrsiflorus flowers have been consumed as a traditional delicacy in the north‐eastern region of India. The present investigation utilized the microwave‐assisted extraction (MAE) technique in conjunction with an ultrasound pretreatment (at 250 W for 15 min) to extract phenolic compounds from Phlogacanthus thyrsiflorus flowers. Here, independent factors for optimization of MAE were microwave power (300, 500, and 700 W) and extraction time (2, 4, and 6 min), and responses were total phenolic content (TPC), total flavonoid content (TFC) and DPPH (2,2‐dipheny‐1‐picrylhydrazyl) activity. For the experimental design, a Response surface methodology and a central composite design were followed. The optimum MAE condition was found at microwave power 700 W for 5 min resulting 30.204 mg GAE/g TPC, 81.26% DPPH and 22.50 mg QAE/g of TFC. The extraction of phenolic compounds was significantly impacted by both the microwave power and the extraction time. The high‐performance liquid chromatography (HPLC) analysis detected various phenolic compounds in both conventional and MAE extracts. However, compared to conventional extract, the majority of the identified phenolic compounds were found to be higher in quantities in MAE extract. These results highlighted that MAE‐optimized flower extract could be beneficial as a functional ingredient for food product development.Practical applicationsPhlogacanthus thyrsiflorus is a highly nutritious flower with medicinal properties. Though traditionally edible flowers have been consumed in the northeastern part of India but people are still neophobic and there is scanty awareness available regarding the benefits of consuming edible flowers. This scientific justification regarding the advantages of edible flowers makes them appealing for future novel use in food technology and also for further scientific study. High perishability of flowers makes them limited for market viability and extraction of its phenolic compounds is one of the novel solutions to utilize the flowers before spoilage. Also, using ultrasound as a pretreatment could enhance the efficiency of microwave‐assisted extraction techniques for a higher yield of phenolic compounds. Microwave‐assisted extraction technique as its novel and was proven an easy successful extraction technique on this flower. Also, the study of phenolic compounds through HPLC provides important information regarding the presence of various phenolic compounds in the Phlogacanthus thyrsiflorus flower. This research can be supportive of both food technology and the medicinal industry.