Food Processing Industry Research Articles

Halal product guarantee system in powdered goat milk production house

The halal product guarantee system is a criterion that must be met in halal certification activities in order to guarantee and maintain the consistency of the halal product process so that it complies with applicable laws. Processing of powdered goat milk is carried out by adding granulated sugar and vegetable creamer to powdered goat milk products, which in the Decree of the Head of BPJPH No. 748 of 2021 includes critical materials that must have a halal certificate. The decree of the Head of BPJPH No. 57 of 2021 is a reference for the food processing industry. This practical work report aims to determine whether there are critical ingredients in the product and the efforts made in implementing the halal assurance system at powdered goat milk production houses. The problem-solving methodology used is observation, problem formulation, interviews, literature study, documentation, and checklist forms with evaluation criteria referring to the Decree of the Head of the Halal Product Guarantee Agency No. 57 of 2021. The evaluation results show that powdered goat milk production houses have implemented 74.2% of the criteria, and 25.8% of the criteria that have not been met are caused by the negligence of the workforce who do not use masks and gloves; the majority of production processes still use manual methods and a hot room.

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Sanitation is crucial in the food industry, involving cleaning and disinfection processes to ensure facility cleanliness. This study examined sanitation knowledge and practices among small and medium enterprises (SMEs) in Malaysia's frozen meat sector. It also evaluated the acceptance of eco-friendly sanitation technology, specifically an electrolysis unit producing electrolyzed water. Data was collected through an open-ended online questionnaire using Google Forms. The questionnaire comprises demographic profiles, sanitation knowledge, sanitation program design knowledge, sanitation challenges, and the acceptance of integrating a green cleaner with the current sanitation program. Results show SME manufacturers possess sanitation knowledge but face implementation challenges due to absent sanitation programs, skilled labor shortage, hot water supply issues, difficulty cleaning narrow spaces in equipment, chemical storage, and budget constraints. Due to low-temperature operations, only 73 % of frozen meat industries use hot water for sanitation. Additionally, 45 % lack wastewater treatment, leading to chemical residue discharge into municipal drainage. SMEs show interest in electrolyzed water for its dual role as a cleaning and disinfecting agent. The technology's room-temperature efficacy and environmentally friendly degradation into salt and water appeal to SMEs. Adopting electrolysis sanitation technology is expected to significantly reduce costs by utilizing only salt, water, and electricity for electrolyzed water generation.

A Review: Application of Cold Plasma in Food Processing Industry

Nowadays, demand for minimally processed food has increased globally very rapidly. However, the food preservation and the period of storage is a key challenge in front of the food processing industry.So to overcome this problem,recently widely used cold plasma technology which is an alternative method for heat treatment. It is a novel, non-heat transferable, nature-friendly, and money-saving technology which does not change the organoleptic characteristics of food and enhances the microbiological quality of food.It helps to preserve the natural aroma and flavour. Cold plasma technology is agrowingtechnique and it has significant potential to decrease the undesirable effects on nutritional as well as quality characteristics of food. The review evaluates the recent status of this technique in the food processing sector. As this is a grow ingmethod which is utilized in several food processing sectors they are listed below. Cold plasma technology shows promising results primarily in shelf life extension as well as in microbial inactivation.

Developing Lipase Inhibitor as a Novel Approach to Address the Rice Bran Rancidity Issue─A Critical Review.

Rice bran is a valuable byproduct from the food processing industry, which contains abundant protein, essential unsaturated fatty acids, and numerous bioactive compounds. However, its susceptibility to rancidity greatly restricts its wide utilization. Many strategies have been proposed to delay the rancidity of rice bran, but most of them have their respective limitations. Here, we proposed that developing rice ban lipase peptide inhibitors represents an alternative and promising prescription for impeding the rancidity of rice bran, in contrast to the conventional stabilization approaches for rice bran. For this reason, the rancidity mechanisms of rice bran and the research progress of rice bran lipases were discussed. In addition, the feasibility of utilizing in silico screening and phage display, two state-of-the-art technologies, in the design of the related peptide inhibitors was also highlighted. This knowledge is expected to provide a theoretical basis for opening a new avenue for stabilizing rice bran.

Application of Metalwork Technology Education Skills in the Fabrication of Vertical Palm Kernel Nut Cracking Machine

The study examined the role of Vocational Skills in the construction of a Vertical Palm Kernel nut cracking machine. Descriptive research design was used. The population was Nineteen (19), which comprises of Five (5) instructors and Fourteen (14) NO 2 Mechanical Engineering Students of Federal Polytechnic Ekowe, Bayelsa State. The whole 19 was also used as the sample because it is relatively small; a questionnaire titled “Application of Vocational Skills in the Fabrication of Vertical Palm Kernel Nut Cracking Machine Questionnaire (AVSFVPKNCMQ)” was used for the data collection. Five research questions and hypothesis were raised for the study. Mean and standard deviation was used to analyze the data collected while t-fest was used to test the two-null hypothesis at 0.05 level of significance. Findings revealed that Vocational Skills such as Measuring Filling Cutting, Welding and Assembling are needed by students for the fabrication of the Vertical Palm Kernel nut cracking Machine. It also revealed the problems associated with cracking and supply-demand gap of Palm Kernel. It was therefore, recommended that government and Private Fabricating Firms should go into full production of cracking machines to aid in mass production of cracked shells and nuts from palm fruits to meet the needs of Pharmaceutical, Cosmetics as well as Food Processing Industries.

Badania wpływu pola magnetycznego na proces tworzenia kamienia w urządzeniach termicznych

Water is used as working fluids in hydro and thermal power engineering, as well as in heat supply and cooling systems. In the process of heating water in water-heating boilers, scale forms due to the precipitation of crystals of mineral additives and mineral salts. Over time, the accumulation of scale with low thermal conductivity leads to a decrease in the internal diameter of the pipes. Consequently, the flow of liquid is hindered, the hydraulic resistance increases and the thermal conductivity of the device decreases. The scale layer is usually removed by acid washing of the internal heat exchange surfaces or mechanical washing. However, both methods involve the use of a substantial amount of chemicals and result in highly polluted wastewater. In addition, it significantly increases operating costs. The article uses statistical methods for processing experimental data, and generally accepted methods for conducting experiments to study the patterns of scale formation using control and measuring instruments and accurate methods for measuring technological parameters. The main purpose of the paper is to study the influence of a constant magnetic field on the formation of mineral salts deposits on the surface of walls of thermal appliances used in chemical, oil refining, and food processing industry. The influence of a constant magnetic field on the formation of scale on the surface of the walls of the heating element in a water heater has been established. According to the results of an experiment aimed at preventing the accumulation of mineral salt deposits on the surface of the heating element in a water heating boiler under the influence of a magnetic field, the amount of mineral salt precipitate deposited on such surface can be reduced up to 5.2 times. Consequently, the prevention of mineral scale formation is achieved, eliminating the need to use expensive chemicals. The stable operation of the devices contributes to enhanced thermal efficiency. Under the influence of a magnetic field, scale formation decreases on average by a factor of 5, as long as the water temperature does not exceed 70°C. However, if the temperature rises above 90°C, the scale formation rate gradually increases.

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or “clean-label” ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry’s advantage to target spoilage organisms and pathogens specifically.

Study of active food processing technology using computer vision and AI in coffee roasting.

In the modern food processing industry, which is more complex than in the past, it is important to utilize real-time computer vision for active food processing technology using artificial intelligence. An integrated solution of computer vision and Deep Learning (DL) technology provides quality control and optimization of food processing in complex environments with obstacles. In this study, Coffee Bean Classification Model (CBCM) made by Machine Learning (ML) showed excellent performance, accurately distinguishing coffee beans through the avoidance of obstacles and empty spaces inside a rotating roasting machine. CBCM achieved a maximum validation accuracy of 98.44% and a minimum validation loss of 5.40% after the fifth epoch. Using a test dataset of 137 samples, CBCM achieved an accuracy of 99.27% and a loss of 2.82%. The developed solution using the CBCM was able to quantify the color change of the coffee beans during roasting.

Antioxidant Activity and Bioactive Compounds of Fruits Available in Bangladesh

Background: The complex problems of different chronic degenerative diseases are spreading in human health across the glove. To combat this problem, fruits are the effective gear proved by many epidemiological studies. The aim of the study was to determine the antioxidant activity and three bioactive compounds like total flavonoids, total polyphenols and total anthocyanins in 23 species of fruits available in Bangladeshi market. Methods: Antioxidant activity (AOA) and bioactive compounds of fruits were determined by UV-visible spectroscopy. Antioxidant activity was undertaken by DPPH scavenging assay, total polyphenol content (TPC) was measured by folin-ciocalteu method and total flavonoid content (TFC) content was measured by aluminium chloride colorimetric method. Results: Among 23 species of fruits, AOA was higher in Katajamin (303 mg/100 g) followed by Dragon Fruits (171 mg/100 g), Guava (131 mg/100 g), Bael (130 mg/100 g) and average value was 125 mg/100 g of extract. TPC was varied from 10 to 305 mg GAE/100 g and average value was 87 mg GAE/100 g. Mango (305 mg GAE/100 g) showed higher TPC, followed by Pome Granate (222 mg GAE/100 g), Apple (207 mg GAE/100 g), Katajamin (141 mg GAE/100 g) and Bael (130 mg GAE/100 g). Again, TFC was ranged from Ashari (06±3.94 mg QE/g) to Tomato (84±13.69 mg QE/g) and the average TFC was 37 mg QE/g. In addition, total anthocyanin content (TAC) was highest in Mango (142±3.46 mg TA/100 g) and lower in Ashari (02±0.74 mg TA/100 g). There was a significant correlation (p≤0.05) between antioxidant activity and bioactive compounds and among the bioactive compounds. Conclusion: Important messages from this study are, majority of the rare fruits are the important sources of antioxidant and bioactive compounds which helps to reduce the risk of chronic degenerative diseases and can be used in food processing industry for nutraceutical product development.

Evaluation of the Thermal Energy Potential of Waste Products from Fruit Preparation and Processing Industry

In the context of a changing climate and increasing efforts to use renewable energy sources and waste materials and to green the environment, new sources and technologies for energy recovery from waste are being sought. This study evaluates the possibilities of energy generation potential from waste products of fruit species used in the food processing industry. The results indicate good potential for energy use of materials from fruit processing due to low input moisture content of around 15 wt. %, an average energy lower heating value (LHV) of 16.5 MJ·kg−1, an average low ash content of 4.9% and meeting most of the emission limits of similar biofuels. Elemental analysis and combustion residue studies indicate safe operation within existing standards. The results of our analyses and experience from similar studies allow us to recommend most of the studied waste materials for energy generation use directly in processing plants at the local level.

SMEs Halal Compliance in the Implementation of Service Operations Management

Possession of halal certification does not necessarily ensure that SMEs have high halal compliance. Halal compliance is important to ensure the quality of SME products, including their service products. This study analyzes SME halal compliance in the implementation of service operations management. Descriptive and verification methods are used to test the hypothesis using regression. Some SMEs in Indonesia which are in the food and beverage processing industry sector already have halal standard criteria, although some have not yet received halal certification. Other business sectors are not yet halal certified because they still feel it is not urgent. There is an influence between halal compliance and the implementation of service operations management. The service operations management system model refers to effective, efficient and productive fundamentals, which are efforts not to deviate from other than what has been prescribed by Islam.

The nexus between digital collaboration, analytics capability and supply chain resilience of the food processing industry in Jordan

The nexus between digital collaboration, analytics capability and supply chain resilience of the food processing industry in Jordan

Retracted: An Empirical Investigation in Analysing the Critical Factors of Artificial Intelligence in Influencing the Food Processing Industry: A Multivariate Analysis of Variance (MANOVA) Approach

Retracted: An Empirical Investigation in Analysing the Critical Factors of Artificial Intelligence in Influencing the Food Processing Industry: A Multivariate Analysis of Variance (MANOVA) Approach

Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin

This study investigated the effects of different irradiation doses of an electron beam (e-beam) (0, 2, 4, 6, 8, and 10 kGy) on the structure, emulsification, foaming, and rheological and gel properties of soybean 11S globulin. The irradiation treatment at 4 and 6 kGy significantly increased the solubility, surface hydrophobicity, disulfide bonding, and ζ-potential of 11S globulin, decreased the particle size of the protein solution, and effectively improved the emulsifying activity and foaming stability of the protein solution. Moreover, irradiation induced moderate cross-linking and aggregation of the proteins, thereby increasing the apparent viscosity and shear stress of the protein solution. In addition, the low-field NMR and microstructure analysis results revealed that protein gels formed a dense and homogeneous three-dimensional mesh structure after irradiation (6 kGy), along with increased content of bound water (T2b) and water not readily flowable (T21) and a decrease content of free water (T22). Overall, our results confirmed that e-beam irradiation could significantly improve the physicochemical properties of soybean 11S globulin. Our study thus provides a new technical means for the application of electron beam irradiation technology toward protein modification and broadens the high-value utilization of soybean 11S globulin in the food processing industry.

Monolignol Potential and Insights into Direct Depolymerization of Fruit and Nutshell Remains for High Value Sustainable Aromatics.

The inedible parts of nuts and stone fruits are low-cost and lignin-rich feedstock for more sustainable production of aromatic chemicals in comparison with the agricultural and forestry residues. However, the depolymerization performances on food-related biomass remains unclear, owing to the broad physicochemical variations from the edible parts of the fruits and plant species. In this study, the monomer production potentials of ten major fruit and nutshell biomass were investigated with comprehensive numerical information derived from instrumental analysis, such as plant cell wall chemical compositions, syringyl/guaiacyl (S/G ratios, and contents of lignin substructure linkages (β-O-4, β-β, β-5). A standardized one-pot reductive catalytic fractionation (RCF) process was applied to benchmark the monomer yields, and the results were statistically analyzed. Among all the tested biomass, mango endocarp provided the highest monolignol yields of 37.1 % per dry substrates. Positive S-lignin (70-84 %) resulted in higher monomer yield mainly due to more cleavable β-O-4 linkages and less condensed C-C linkages. Strong positive relationships were identified between β-O-4 and S-lignin and between β-5 and G-lignin. The analytical, numerical, and experimental results of this study shed lights to process design of lignin-first biorefinery in food-processing industries and waste management works.

Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch.

Modified polysaccharides have greatly expanded applications in comparison with native polysaccharides due to their improved compatibility and interactions with proteins and active compounds in food-related areas. Nonetheless, there is a noticeable dearth of research concerning the utilization of carboxymethyl starch (CMS) as a microcapsule wall material in food processing, despite its common use in pharmaceutical delivery. The development of an economical and safe embedding carrier using CMS and gelatin (GE) holds immense importance within the food-processing industry. In this work, the potential of innovative coacervates formed by the combination of GE and CMS as a reliable, stable, and biodegradable embedding carrier is evaluated by turbidity measurements, thermogravimetric analysis (TGA), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and rheological measurements. The results indicate that GE-CMS coacervates primarily resulted from electrostatic interactions and hydrogen bonding. The optimal coacervation was observed at pH 4.6 and with a GE/CMS blend ratio of 3:1 (w/w). However, the addition of NaCl reduced coacervation and made it less sensitive to temperature changes (35-55 °C). In comparison with individual GE or CMS, the coacervates exhibited higher thermal stability, as shown by TGA. X-ray diffraction analysis shows that the GE-CMS coacervates maintained an amorphous structure. Rheological testing reveals that the GE-CMS coacervates exhibited shear-thinning behavior and gel-like properties. Overall, attaining electroneutrality in the mixture boosts the formation of a denser structure and enhances rheological properties, leading to promising applications in food, biomaterials, cosmetics, and pharmaceutical products. © 2023 Society of Chemical Industry.

Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties.

Amaranth, quinoa, and buckwheat are the representatives of pseudocereals, different parts and by-products of which are used in daily nutrition and food processing industry. However, only scarce information exists on the bioactivity of their oils. Thus, oils obtained from amaranth, buckwheat, and red, yellow, and white quinoa seeds were evaluated in terms of their nutritional (fatty acid profile, squalene), cytotoxic (against normal and neoplastic gastrointestinal, prostate, and skin cells), anti-inflammatory and antiradical (interleukin 6, TNF-alpha, nitric oxide, DPPH, Total phenolics, and superoxide dismutase) potential in the in vitro model. Linoleic (42.9-52.5%) and oleic (22.5-31.1%) acids were the two main unsaturated, while palmitic acid (4.9-18.6%) was the major saturated fatty acid in all evaluated oils. Squalene was identified in all evaluated oils with the highest content in amaranth oil (7.6g/100g), and the lowest in buckwheat oil (2.1g/100g). The evaluated oils exerted a high direct cytotoxic impact on cancer cells of different origins, but also revealed anti-inflammatory and antiradical potentials. Yellow quinoa oil was the most active, especially toward skin (A375; IC50 6.3µg/mL), gastrointestinal (HT29 IC50 4.9µg/mL), and prostate cancer cells (LNCaP IC50 7.6µg/mL). The observed differences in the activity between the oils from the tested quinoa varieties deserve further studies. High selectivity of the oils was noted, which indicates their safety to normal cells. The obtained results indicate that the oils are good candidates for functional foods with perspective chemopreventive potential.

ZnCl2-based activation for converting spent coffee grounds into a robust anode for Li-ion batteries

Achieving a net-zero target via a circular economy approach necessitates maximizing the recycling of waste into higher-value materials. In the present study, spent coffee grounds (SCG) from industrial food processing biomass waste are converted into a high-performance anode material used in lithium-ion batteries via one-step carbonization of ZnCl2 at 550 °C. The hybrid composites (HCs) are collected after the process contained C- and Zn-based mixed oxides, such as zinc silicate (Zn2SiO4) and zinc ferrate (ZnFe2O4). The content of Zn-based mixed oxides in HCs increases with the initial ZnCl2:SCG mass ratio and reaches its maximum at a ratio of 2:1 wt/wt (HCs_2). The electrochemical performance of the HC-based anodes is proportional to the loaded Zn content when the ZnCl2:SCG mass ratio increases from 0 to 2. The optimized anode (HCs_2) exhibits a charge capacity of 692 mAh g−1 and capacity retention of 86 % at the 100th cycle, whereas the corresponding values for HCs_0 anode (without ZnCl2 treatment) are 311 mAh g−1 and 73.3 %. The superior electrochemical performance of the optimized anode is attributed to the nanosized Zn2SiO4 and ZnFe2O4, stabilization effect of activated carbon matrices, and a strategy that increases the proportions of high-capacity components.

Hazardous wastes in Campania (Italy) and health impact

During the 1980s, the region of Campania (particularly Naples and Caserta) underwent illegal dumping of toxic waste. In this regard, adverse health outcomes of this population could increase and contribute to risk of diseases. The highly toxic waste (HTW) dumping along the coast and the hinterland has led to high rates of congenital disabilities and cancers. In this context, the waste derived from hospitals, mining, agriculture, petroleum refining, textile, chemical, construction, and food processing industries has contaminated the land. It has caused the local population to have high exposure to toxic waste. In addition, the scientific community tried to show a relationship between exposure to pollutants and health issues. Here, we point out the importance of epidemiological and biomonitoring data from an environmental perspective to address the correlation between long-term exposure to different pollutants and consequences on human health.

Antibacterial Activity and Mechanisms of Action of Inorganic Nanoparticles against Foodborne Bacterial Pathogens: A Systematic Review.

Foodborne disease outbreaks due to bacterial pathogens and their toxins have become a serious concern for global public health and security. Finding novel antibacterial agents with unique mechanisms of action against the current spoilage and foodborne bacterial pathogens is a central strategy to overcome antibiotic resistance. This study examined the antibacterial activities and mechanisms of action of inorganic nanoparticles (NPs) against foodborne bacterial pathogens. The articles written in English were recovered from registers and databases (PubMed, ScienceDirect, Web of Science, Google Scholar, and Directory of Open Access Journals) and other sources (websites, organizations, and citation searching). "Nanoparticles," "Inorganic Nanoparticles," "Metal Nanoparticles," "Metal-Oxide Nanoparticles," "Antimicrobial Activity," "Antibacterial Activity," "Foodborne Bacterial Pathogens," "Mechanisms of Action," and "Foodborne Diseases" were the search terms used to retrieve the articles. The PRISMA-2020 checklist was applied for the article search strategy, article selection, data extraction, and result reporting for the review process. A total of 27 original research articles were included from a total of 3,575 articles obtained from the different search strategies. All studies demonstrated the antibacterial effectiveness of inorganic NPs and highlighted their different mechanisms of action against foodborne bacterial pathogens. In the present study, small-sized, spherical-shaped, engineered, capped, low-dissolution with water, high-concentration NPs, and in Gram-negative bacterial types had high antibacterial activity as compared to their counterparts. Cell wall interaction and membrane penetration, reactive oxygen species production, DNA damage, and protein synthesis inhibition were some of the generalized mechanisms recognized in the current study. Therefore, this study recommends the proper use of nontoxic inorganic nanoparticle products for food processing industries to ensure the quality and safety of food while minimizing antibiotic resistance among foodborne bacterial pathogens.