Food Processing Research Articles

Experiment Modelling of Automated Verification Control on Environmental Conditions During Crop Storage

The study introduces a preliminary approach to enhance the supervision of food processing operators. Specifically, it showcases a digital model of an online compliance validation system with environmental conditions designed for food processing and preservation items that are sensitive to climate factors. The technology demonstration involves four fundamental stages carried out in a complete experimental cycle, where intelligent sensors gather and transmit data through a low-power wireless wide-area network from a farm specializing in sunflower seed storage. Subsequently, six consecutive scripts are executed, five of which are coded in Python. The integration of distributed data technology brings objectivity to the process of securely storing environmental parameters and objectively verifying their compliance with recommended hygienic, bio certification standards. As a result, monitoring the food production process becomes more publicly accessible and with higher rates of objectivity in decisions, enabling prospective buyers and certification agencies to assess the quality of food products with great precision. Therefore, the suggested digital model has the potential to ensure the utmost transparency in the food processing sector.

Digital Twin Methodology in Food Processing: Basic Concepts and Applications.

The goal of this article is to present a concise review about digital twin (DT) methodology and its application in food processing. We aim to identify the building blocks, current state and bottlenecks, and to discuss future developments of this approach. DT methodology appears as a powerful approach for digital transformation of food production, via integration of modelling and simulation tools, sensors, actuators and communication platforms. This methodology allows developing virtual environments for real-time monitoring and controlling of processes, as well as providing actionable metrics for decision-making, which are not possible to obtain by physical sensors. So far, main applications were focused on refrigerated transport and storage of fresh produces, and thermal processes like cooking and drying. DT methodology can provide useful solutions to food industry towards productivity and sustainability, but requires of multidisciplinary efforts. Wide and effective implementation of this approach will largely depend on developing high-fidelity digital models with real-time simulation capability.

Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides

Microalgae protein (MP) have emerged as a focal point of research within food processing due to its nutritional value and foaming properties. However, its isoelectric point around pH 4 leads to it susceptible to collision, binding, and precipitation. Additionally, MP has poor emulsification properties and only shows stability under strongly alkaline conditions. This study investigated the effects of food-grade anionic polysaccharides (guar gum (GG), gum arabic (GA), low acyl gellan gum (LG), and pectin (PT)) on the molecular structure and emulsification properties of MP. Results indicated that these anionic polysaccharides enhanced the UV absorption of MP near 620 nm, especially at 14 % content, while fluorescence intensity decreased due to amino acid residues masking without structural changes. The addition of polysaccharides resulted in bimodal or multimodal particle size distributions, with LG and PT showing larger particle sizes. At pH 4, negatively charged polysaccharides formed stable complexes with near-neutral MP, improving solution stability via electrostatic repulsion and diminishing turbidity. The droplet distribution analysis indicated that higher anionic polysaccharide ratios (1:4, 1:2, and 1:1) correlated with smaller droplet sizes and increased emulsion stability. Zeta-potential measurements revealed negative charges for emulsions, with LG-MP and PT-MP complexes displaying higher absolute values (15.0 to 20.7 mV) compared to GG-MP and GA-MP complexes, indicating superior stability. Storage stability analysis showed that LG-MP and PT-MP complexes stabilized emulsions had minimal delamination over two weeks. Rheological assessments showed that increasing GG and GA contents from 14 % to 50 % had negligible effects on apparent viscosity, while LG-MP (1:1) complexes stabilized emulsion displayed higher viscosity compared to PT-MP emulsions. Frequency sweep results showed that GG-MP, GA-MP, and LG-MP emulsions had greater elastic moduli (G') than viscous moduli (G"), indicating elastic behavior, whereas PT-MP emulsions transitioned from liquid-like to solid-like behavior as frequency increased. This study illustrates the advantages of high LG and PT content in preventing particle aggregation and enhancing emulsion stability, providing a theoretical and practical foundation for MP applications in food processing.

Significant improved co-extraction of hesperidin and narirutin from mandarin peel, a food processing by-product, based on statistical predictive models

Mandarin peel (MP) from food processing contains useful ingredients such as flavonoids, thus valorization strategies for MP are expected to be the first step in realizing a sustainable society. This study designed the co-extraction of two flavonoids (hesperidin and narirutin) from MP based on a multiple regression model with extraction temperature, time, and solid loading as the major variables. Numerical optimization determined that the optimal condition to maximize the extraction of both flavonoids was 60.0 °C, 100.9 min, and 95.7 g/L. Under this condition, the experimental results showed that the recovery of hesperidin and narirutin achieved 31.9 and 14.8 mg/g-biomass, respectively, which were in over 90% agreement with the predicted values. Total flavonoid content of MP extract was 81.9 mg/g-biomass, and antioxidant activity (ABTS EC50: 2.8 μg/mL) was similar to ascorbic acid. Previous studies have reported the identification of major flavonoids in MP, however, this is the first to achieve maximum recovery of two targeted flavonoids. In particular, the innovation of this study was the optimization of co-extraction, which demonstrated the high potential of MP extract as a natural antioxidant.

The genetic composition of Anopheles mosquitoes and the diverse population of gut-microbiota within the Anopheles subpictus and Anopheles vagus mosquitoes in Tamil Nadu, India

In recent days, in tropical and subtropical regions, secondary vectors of Anopheles mosquitoes are becoming more important in transmitting diseases to humans as primary vectors. Various molecular techniques have separated closely related Anopheles subpictus and Anopheles vagus mosquitoes based on their diversity with other mosquito species. Despite their widespread distribution, the An. subpictus and An. vagus mosquitoes, which carry Plasmodium in their salivary glands, were not considered primary malaria vectors in India. An. vagus mosquitoes are zoophilic and physically similar to An. subpictus. We intend to identify An. subpictus and An. vagus mosquito's sister species based on their Interspaced Transcribed Region-2 (ITS2). We isolated the midgut gDNA from each mosquito and used ITS2-PCR and Sanger sequencing to characterize the mosquito species. BioEdit software aligned the sequences, and MEGA7 built a phylogenetic tree from them. According to this study, the information gathered from these mosquito samples fits the An. subpictus species A form and the An. vagus Indian form. Furthermore, gut microbiome plays an important role in providing nutrients, immunity, and food processing, whereas mosquitoes' midgut microbiota changes their hosts and spreads illnesses. So, we used the Illumina sequencer to look at the gut microbiome diversity of An. subpictus and An. vagus mosquitoes using 16S rRNA-based metagenomic sequencing. Both mosquito species had an abundant phylum of Pseudomonadota (Proteobacteria), Bacillota, Bacteroidota, and Actinomycetota in their gut microbiomes. Notably, both mosquito species had the genus Serratia in their gut. In the subpictus midgut, the genus of Haematosprillum bacteria was dominant, whereas in the vagus mosquito, the genus of Salmonella was dominant. Notably, current research has observed the Sodalis spp. Bacterial genus for the first time.

Structural Insights into Cold-Active Lipase from Glaciozyma antarctica PI12: Alphafold2 Prediction and Molecular Dynamics Simulation.

Cold-active enzymes have recently gained popularity because of their high activity at lower temperatures than their mesophilic and thermophilic counterparts, enabling them to withstand harsh reaction conditions and enhance industrial processes. Cold-active lipases are enzymes produced by psychrophiles that live and thrive in extremely cold conditions. Cold-active lipase applications are now growing in the detergency, synthesis of fine chemicals, food processing, bioremediation, and pharmaceutical industries. The cold adaptation mechanisms exhibited by these enzymes are yet to be fully understood. Using phylogenetic analysis, and advanced deep learning-based protein structure prediction tool Alphafold2, we identified an evolutionary processes in which a conserved cold-active-like motif is presence in a distinct subclade of the tree and further predicted and simulated the three-dimensional structure of a putative cold-active lipase with the cold active motif, Glalip03, from Glaciozyma antarctica PI12. Molecular dynamics at low temperatures have revealed global stability over a wide range of temperatures, flexibility, and the ability to cope with changes in water and solvent entropy. Therefore, the knowledge we uncover here will be crucial for future research into how these low-temperature-adapted enzymes maintain their overall flexibility and function at lower temperatures.

The Development of a Food Frequency Questionnaire for the Assessment of Ultra-Processed Food Consumption in the Italian Adult Population: Protocol for a Validity and Reproducibility Study

Background: Over the last decade, while studies on the detrimental effects of ultra-processed food (UPF) consumption have increased, methodological limitations on the quality of available evidence have emerged. Starting from a critical reassessment of the NOVA classification, this project will aim to develop and validate a food frequency questionnaire (FFQ), which is based on the processing of consumed foods and specifically designed to estimate the UPF consumption and total dietary intake of macro- and micronutrients in the Italian adult population. Methods: This study will take place in selected workplaces and include healthy males and females aged ≥18 years, residing in Italy and with Italian citizenship. The FFQ will be online, voluntary, self-administered, semi-quantitative, and designed to assess food intake over the past year and distinguish between industrial, artisanal, and home-made products. This project will consist of two phases. First, a pilot study will be conducted to obtain the final version of the FFQ. The current food consumption of the target population will be investigated, through a 24 h dietary recall, and the face validity of the new tool will be tested. The second phase will involve at least 436 participants. To assess reproducibility, the FFQ will be administered twice (at an interval of 3–10 months), and the test–retest method will be used. A 7-day weighed dietary record (WDR) will also be completed after each FFQ administration. To evaluate criterion validity, data from the two WDRs will be compared against those from the first FFQ administration. Conclusions: The results will provide a new valid tool focused on food processing, potentially useful for future studies.

The Impact of Fermentation on Aflatoxin and Fumonisin Levels in Sorghum Kernels and Flour Used to Prepare Complementary Food in Kerio Valley, Kenya

ABSTRACTSorghum is a major ingredient used in the production of complementary foods in Kenya's drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to aflatoxin and fumonisin contamination, which have adverse effects on human health. The current study aimed to assess the levels of aflatoxin and fumonisin in sorghum kernels and flour from Kerio Valley and to investigate whether fermentation (spontaneous or innoculum facilated) could reduce the levels of toxins. The sorghum samples were obtained through a cross‐sectional survey and subjected to ELISA analysis for quantification of aflatoxin and fumonisin levels. The aflatoxin levels ranged from 0 to 119.91 ppb for sorghum kernels and from 2.70 to 89.36 ppb in the flour, while fumonisin concentrations ranged from 0 to 30.65 ppm in sorghum kernels and 0.22 to 27.27 ppm in the flour. Fermentation significantly reduced the levels of the toxins in sorghum samples (p ≤ 0.05). The type of fermentation (p = 0.001), sample fermented (kernels or flour) (p = 0.004), and duration of fermentation (p = 0.037) significantly impacted the reduction of both toxins. Therefore, there is a need to integrate the adoption of fermentation with other effective postharvest practices to mitigate mycotoxin contamination in sorghum and other cereal‐based foods. In addition to the customary health and nutrition messages, promoting proper food handling, storage, and processing can significantly contribute to improving food safety and the overall health and nutritional status of young children.

Sublethal injury and recovery of Escherichia coli O157:H7 after dielectric barrier discharge plasma treatment.

Dielectric barrier discharge (DBD) plasma can be used to control food spoilage and food pathogens. However, DBD plasma may induce sublethal injury in microorganisms, constituting a considerable risk to food safety. This research was designed to investigate the sublethal injury and recovery of Escherichia coli O157:H7 after DBD plasma treatment. The results indicated that the sublethal injury ratios of cells rose along with the augmentation of treatment time and input power of DBD plasma under mild treatment conditions, whereas injury accumulation ultimately culminated in cell death. The highest sublethal ratio of 99.3% was obtained after DBD plasma treatment at 18W for 40s. When solutions such as phosphate buffered saline (PBS), peptone water, glucose solution, and tryptic soy broth (TSB) were used for cell recovery, TSB was proven to be the most efficacious, facilitating the completion of recovery within 2h. The repair ratio of injured cells increased as the recovery pH (3.0-7.0) and temperature (4-37 ºC) increased. Moreover, Mg2+ and Zn2+ were demonstrated to be necessary for the recovery process, while Ca2+ presented a weak effect. Understanding the sublethal injury of bacteria resulting from DBD plasma treatment and their repair conditions can provide useful insight into avoiding the occurrence of sublethal injury as well as inhibiting the occurrence of recovery during food processing and storage.

Upcoming multi-visceral robotic surgery systems: a SAGES review.

Robotic surgical procedures continue to increase both in the United States (US) and worldwide. Several novel robotic surgical platforms are under development or undergoing regulatory approval. This review explores robotic platforms that are expected to reach US consumers within the next 2-3years. The SAGES Robotic Platforms Working Group identified robotic surgery platforms in various stages of development and selected multi-visceral systems nearing or completing the US Food and Drug Administration (FDA) approval process. We outline key system components including architecture, unique features, development status, regulatory approval, and expected markets. We identified twenty robotic platforms that met our selection criteria. Ten companies were based in North America, and ten were based in Europe or Asia. Each system is described in detail and key features are summarized in table form for easy comparison. The emergence of novel robotic surgical platforms represents an important evolution in the growth of minimally invasive surgery. Increased competition has the potential to bring value to surgical patients by stimulating innovation and driving down cost. The impact of these platforms remains to be determined, but the continued growth of robotic surgery seems to be all but assured.

Temporin-Derived Peptides Disrupt the Exopolysaccharide Matrix of Streptococcus mutans to Prevent Related Dental Caries.

Dental caries, the most prevalent oral infectious disease, is closely associated with Streptococcus mutans. This study investigates the antimicrobial properties of the temporin-GHb peptide and its derivatives (GHbR, GHbK, and GHb3K) against S. mutans. These peptides exhibited potent anti-S. mutans activity through a membrane-disruptive mechanism, confirmed by flow cytometry and fluorescence staining assays while showing lower bactericidal effects on beneficial probiotic bacteria. Additionally, they inhibited the biofilm matrix formation by disrupting extracellular polysaccharide (EPS) synthesis, as demonstrated by zymography, qRT-PCR, and sucrose metabolism experiments. In a rat model of S. mutans-induced dental caries, treatment with these peptides significantly reduced the incidence of dental lesions. H&E staining analysis of rat oral tissues confirmed the biosafety of GHb and GHb3K. These findings suggest that temporin-derived peptides effectively target EPS, inhibiting biofilm formation and virulence, offering a promising strategy for preventing dental caries and promoting oral health. The findings suggest potential applications for peptide-based interventions to mitigate biofilm-related issues across various fields, including agriculture, food processing, and healthcare.

Fast DPPH antioxidant activity analysis by UHPLC-HRMS combined with chemometrics of tempeh during food processing.

Tempeh is an antioxidant-rich soybean fermentation product from Java, Indonesia. Cooking methods have an impact on the nutritional value and bioactivity of food. This study aims to investigate how the cooking process affects the metabolites and antioxidant activity in tempeh using ultra-high-performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS). A nontargeted UHPLC-HRMS metabolomics and chemometric analysis were used to evaluate metabolite profiles and antioxidant activity changes because of food processing in tempeh. The score plots of tempeh produced by boiling and frying methods displayed a distinct separation from raw tempeh, revealing that the cooking process altered the metabolite composition of tempeh. Due to processing, L-glutamic acid, L-pyroglutamic acid, DL-glutamine, and D-( +)-proline became the most affected metabolites on tempeh. There were 70 metabolites that showed antioxidant activity using the DPPH assay; 23 metabolites significantly differ from DPPH and control for antioxidant activity for all processing tempeh. Metabolites with significantly different antioxidant activity in raw and processed tempeh were dominated by flavonoids, vitamin E, and bioactive lipids. The DPPH antioxidant assay using UHPLC-HRMS is promising as a fast antioxidant assay by simplifying the conventional DPPH antioxidant assay. Further, it can be used to identify the name of metabolites responsible for its antioxidant activity.

From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society.

The impact of food technology and product development on the nutritional quality of foods is discussed in the context of food classification schemes, clinical research, and sociocultural studies. Food processing operations are analyzed in terms of their beneficial and detrimental consequences for the nutritional value of foods and ingredients. Several classification schemes are discussed, including dietary guidelines, nutrition information panels, and nutritional scores. The health impact of processed and ultraprocessed foods is discussed in connection with the processing-formulation scheme previously developed by the authors. The importance of product development as a driver for the food industry is highlighted, and formulation-based approaches to improve the healthfulness of industrially produced foods are discussed. Finally, the public perception of processed foods and its impact on the industry are discussed, and the need for a broad engagement among stakeholders to ensure the sustainability of our food system and healthy diets for individuals is emphasized.

Transcriptome Analysis of Aureobasidium pullulans YQ65 Grown on Yeast Extract Peptone Glucose and Potato Dextrose Agar Media and Quantification of Their Effects on Pullulan Production

Pullulan is a high-value polysaccharide produced through the fermentation of Aureobasidium pullulans. It has significant applications in the fields of food, medicine, environmental science, and packaging. However, the yield, molecular weight, and other characteristics of pullulan can vary depending on the fermentation substrate used. Therefore, it is crucial to analyze the underlying causes of these variations at the molecular level. In this study, we first investigated the morphological differences in A. pullulans YQ65 when cultured in YPD and PDA media. The results indicated that different culture media significantly influence the primary cell morphology of A. pullulans YQ65, which in turn affects the synthesis of secondary metabolites. Subsequently, we employed different culture media to ferment pullulan and examined the variations in pullulan yield, molecular weight, and biomass. Moreover, FTIR and thermodynamic stability tests were conducted to analyze the differences among pullulans across different culture media. Finally, transcriptome analysis revealed that A. pullulans YQ65, when cultured in YPD and PDA media, regulates its growth and metabolism through the expression of key genes that are involved in pathways such as the proteasome, oxidative phosphorylation, metabolism of various secondary metabolites, fatty acid anabolism, carbon metabolism, and amino acid metabolism. The transcriptome results were further validated by assessing the expression of specific genes. This study enhances the understanding of the fermentation differences observed with different substrates in A. pullulans and provides valuable insights for optimizing culture substrates. Additionally, it offers guidance for utilizing agricultural and forestry processing waste, as well as food processing by-products, to produce pullulan cost-effectively in the future.

Eggshell‐Based Unconventional Biomaterials for Medical Applications

Eggshells are one of the most abundant byproducts of food processing waste. Each discarded eggshell represents a missed opportunity to convert a no‐cost waste material into a valuable product. Beyond their economic practicality and widespread availability, eggshells possess unique biological and chemical properties that support cell differentiation. Their composition includes biologically active compounds, essential trace elements, and collagenous and noncollagenous elements, mimicking the components of bones, teeth, and skin. Additionally, eggshells serve as a suitable precursor for synthesizing hydroxyapatite, calcium carbonate (CaCO3), and β‐tricalcium phosphate. Eggshells can be utilized on their own or as derived materials to produce regenerative biocomposite scaffolds for tissue engineering. These scaffolds often exhibit high porosity, excellent biocompatibility, degradability, and mechanical properties. Eggshells and their derivatives have also been employed as carriers for targeted drug delivery systems and in electrochemical biosensors. Eggshells serve as a versatile biomaterial, adept at not only addressing practical gaps but also bridging the divide between sophistication and ease of production. In this review, the chemical composition of eggshells and their numerous applications in hard and soft tissue regeneration, biomolecule delivery, and biosensor development are discussed highlighting their innovative and unconventional use as a natural biomaterial providing solutions for unmet clinical needs.

Exploitation of red beet peel powder as a natural food ingredient in whey-fruit based beverage

ABSTRACT Scientists and food producers are studying the potential of utilizing different by-products as highly nutritious food components to meet consumers’ growing demand for healthier and natural goods. Beetroot belongs to the Amaranthaceae family and is highly rich in antioxidants, specifically phenolics and betalains with excellent health properties. The peel of red beetroot, which is generally discarded, has a high concentration of bioactive phytochemicals (betalains, dietary fibers). These compounds are well-known for their strong antioxidant effects, improving cardiovascular health, reducing oxidative stress, and enhancing immunological function. Incorporating red beetroot peel (RBP) powder into whey-fruit-based beverages is a promising method to improve nutritional content and sensory attractiveness. This study investigated the influence of adding RBP to whey-fruit-based beverages, specifically examining its effects on physicochemical and phytochemical characteristics, antioxidant capacity, color, microbiological, and rheological attributes, and consumer preference. The RBP extract exhibited high amounts of total polyphenols (1239.35 ± 0.51 mg GAE/100 g dw) and antioxidant activity (90.02 ± 0.22%). The findings indicated that RBP had a notable impact on the antioxidant capacity (16.38 ± 0.37 μmol TE/g dw for BRBP1, 26.69 ± 0.10 μmol TE/g dw for BRBP3, 36.75 ± 0.31 μmol TE/g dw for BRBP6) of the beverages and enhanced their color without negatively impacting their sensory characteristics. The dynamic oscillatory rheological measurements revealed that beverage supplementation with increasing amounts of RBP obtained stronger networks with solid-like viscoelastic behavior. Using RBP powder as a natural food ingredient in whey-fruit-based beverages enhances their nutritional value and promotes sustainable food processing by making use of by-products from the food industry into innovative food options.

Microemulsion of Medicago marina Essential Oil: In Vitro Evaluation of Antimicrobial, Antibiofilm, Anticoagulant Effects, and In Silico Studies Involving Molecular Docking and ADME Prediction

This work characterizes microemulsions of Medicago marina essential oil and evaluates their antimicrobial, antibiofilm, and anticoagulant effects. Medicago marina L. aerial parts essential oil was hydro-distilled and analyzed by gas chromatography-FID and gas chromatography/mass spectrometry (GC/MS) for the first time from the Tunisian chemotype. The microemulsion was prepared using an oil/water formulation with a biopolymer (Arabic gum) and surfactant (Tween 20). Antibacterial and antifungal activities were evaluated using the microbroth dilution method, while anticoagulant activity was tested in vitro using prothrombin time (PT) and aPTT tests. Eventually, the binding affinities and molecule’s interactions of the main chemicals with the operational locations of C (30) carotenoid dehydrosqualene synthase and cytidine deaminase were explored. The essential oil contained 71 compounds of which 87.6% were identified. Major compounds were [Formula: see text]-ionone (17.67%), 1-methyleugenol (10.75%), eugenol (8.86%), [Formula: see text]-damascenone (4.33%), and [Formula: see text]-humulene (4.32%). A microemulsion with a diameter of 1.63 [Formula: see text] m, a polydispersity index of 0.17, a zeta potential of –40.8 mV and a pH of 6 was obtained and it showed the highest antibacterial potential against a multitude of microbes, with low MICs varying between 0.406 mg/mL and 3.25 mg/mL. Significant antibiofilm activity was observed with over 80% inhibition at 4 × MIC concentration. It showed better anticoagulant activity than heparin, with PT and aPTT values of 19.5 s and 57 s, respectively, at 10 mg/mL. Molecular docking showed that “([Formula: see text]-[Formula: see text]-ionone” had the highest binding scores. Notable pharmacokinetic and drug-like qualities were found in the obtained molecules after establishing ADME profiling. As a result, Medicago marina L. Essential oil microemulsion can be used in food processing as a preservative.

Productivity and grain quality of hulled and hulles oat varieties in the middle Volga Region

Along with hulled oats, hulles oats are increasingly used in the processing industries, both for feed and food purposes without preliminary hulling. In the Middle Volga region, in the conditions of a sharply continental climate, the cultivation of oats for feed and food purposes is difficult, therefore, breeding of highly productive oat varieties with grain quality for a specific area of use is promising. The purpose of the current study was to estimate productivity and grain quality of hulled and hulles oat varieties in the Middle Volga region. There has been found that during the years of study, hulled oat varieties produced the highest grain yield of 29.2 hwt/ha (a mean value among the varieties). The maximum grain yield was obtained in 2022 with 41.6–42.4 hwt/ha due to productive tillering (r = +0.72 at p < 0.05) and 1000-grain weight (r = +0.82 at p < 0.05). The variety ‘Sapsan’ was the best one in the group of hulled varieties with the best indicators of protein 14.6 %, starch 40.2 %, oil 5.3 % and grain nature weight 470 g/l with the lowest value of grain husk content; these oat varieties are preferable to grow for the production of feed and feed mixtures. In the group of hulles varieties, the mean productivity among the varieties varied at the level of the standard variety ‘Persheron’ and was 16.8 hwt/ha. The largest productivity was formed by the varieties in 2023 with 24.6-24.7 hwt/ha and it was due to productive tillering (r = +0.68 at p < 0.05) and grain weight per ear (r = +0.80 at p < 0.05). Hulles oat varieties with a high content of protein 18.7 %, starch 53.0 %, oil 6.4 %, low amylolytic activity of grain 323 s and grain nature weight 597 g/l, corresponding to the requirements of GOST 28673-2019 are suitable for food purposes (groats production, functional products, bakery).

Abstract 4119926: Inadequate calorie and macronutrient intake in a population with congestive heart failure in a non-cardiovascular tertiary hospital.

Introduction: Chronic Heart Failure (HF) is a clinical syndrome that as a consequence of the compensatory mechanisms to maintain an adequate level of perfusion, causes dyspnea, peripheral edema, fatigue, lack of appetite, changes in body weight, cachexia, sarcopenia, among others. The presence of these signs and symptoms, with other factors such as restrictions on salt and water consumption, early satiety, and poor mobility, producing changes in the patient's nutritional status that can indirectly increase the risk of inadequate dietary intake, which over a prolonged period will lead to the development of nutritional deficiencies. Objective: To analyze the dietary intake of energy, macronutrients, and micronutrients of patients with chronic HF in outpatient care. Methods: Cross-sectional study, including 75 outpatients with HF, who attended a Heart Failure Clinic. Data collection on dietary intake was obtained using a multi-step 24-hour recall. The ESHA Food Processor program was used to calculate the energy, macronutrient, and micronutrient intake. The presence of congestion was evaluated by bioelectrical impedance vectorial analysis and VEXUS. Results: The baseline characteristics of the population are shown in Table 1. Of the total population, 34% presented with deficient caloric intake, and the subjects who presented congestion also ingested significant fewer calories compared with those who do not present congestion (p= 0.031). Only 15% of patients had an adequate protein intake that resulted in lower NYHA class; among those subjects with a deficient protein intake, 72% had congestion measured by VExUS or bioelectrical impedance. For the sodium intake in the subjects' diet, 45% exceeded the recommendation stated in the guidelines of less than 2,400 mg of sodium per day which was not statistically significant (p=0.077). Discussion and Conclusions: The inadequate intake of calorie or macronutrients in patients with CHF led the patients to more congestion and higher NYHA class, this provide a perspective on the importance of adequate nutritional advice by an expert in the area, which is also essential to improve the clinical course of heart failure. Likewise, future studies are deeded to investigate whether this poor dietary intake is inversely related to some clinical manifestations such as congestion, suggesting that improving these conditions could positively impact patients' volume status and improve functional class.

Integrated Quality and Food Safety Management Implementation in China’s Food Processing SMEs in China

Integrated Quality and Food Safety Management Implementation in China’s Food Processing SMEs in China