Food Processing Industry Research Articles

Study of the properties of pectin substances for the production of healthy food products

The article is devoted to the research in the field of using frozen grapes in the technology of production of products for a healthy diet. The main objectives of the research are to substantiate technological significance of frozen table grapes for the development of functional desserts. To study the influence of negative temperatures on the gelling and complexing ability of pectin substances in frozen grapes with subsequent defrosting of the raw material. The object of the research was table grapes of 5 varieties grown in the Krasnodar region. Experimental studies of technological and biochemical parameters of fresh and frozen grapes in order to study and confirm the use of grapes in the food industry for the development of desserts with different functional areas were carried out on the territory of the Kuban State Agrarian University named after I.T. Trubilin in the laboratories of the Faculty of Food Production and Biotechnology. Biochemical methods of analysis, generally accepted in the food industry, were used as research tools. It is well known that low-temperature freezing helps to maximize the preservation of the nutritional value of plant materials, however, in the health food industry, recipes and technologies for processing frozen grapes are practically not represented. An information search of scientific literature has shown that there are no studies on the study and selection of grape varieties for canning by freezing and the production of functional products from defrosted raw materials, which indicates the need to conduct experimental studies, study the kinetics of the chemical and biochemical composition of fresh, frozen and defrosted grapes in order to differentiate raw materials for the production of desserts with different functional orientations. Using biochemical analysis methods, it has been established that, regardless of varietal characteristics, the main components of the chemical composition of grapes are preserved during freezing and further defrosting.

HARK formulation for entropy optimized convective flow beyond constant thermophysical properties

Background and objectiveOhmic heating has a pivotal role in food processing industry. For example, Ohmic heating in chocolate industry for cocoa beans shell is significant substrate for bioactive compounds recovery sustainability. In addition, the Soret and Dufour effects have importance in chemical and petroleum processes involving separation treatments, convective movements in lakes and solar ponds, solidification, humidity migration in building, drying processes, crystal growth and many others. In view of such applications here we discuss the hydromagnetic mixed convection flow with variable thermophysical properties. Formulation for Reiner-Rivlin material is made. Entropy generation in presence of dissipation, magnetohydrodynamics and radiation are discussed. Thermal relation consists of heat generation and dissipation. Soret and Dufour outcomes are under consideration. Ohmic heating is attended. Binary chemical reactive flow has been accounted. Convective conditions are implemented. MethodologyBy utilization of appropriate variables, we get the ordinary differential equations. ND-solve method is implemented to provide computations. ResultsEvaluation of different variables for flow, concentration, entropy rate and temperature are studied. Analysis of surface drag force and solutal and thermal transport rates via influential variables are examined. An augmentation in velocity is noted for variable viscosity and material parameters. Reverse effect holds for thermal field and flow with variation in magnetic variable. An intensification in thermal distribution and entropy is found through radiation and thermal Biot number. A reverse impact is observed for concentration through Schmidt and Soret numbers. Higher variable mass diffusivity parameter correspond to improves concentration and entropy rate. Brinkman number has increasing trend for entropy rate.

Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature

The functional performance of plant proteins can be enhanced by converting them into nanofibrils using controlled acid-heat treatments. Initially, the impact of heating time on the morphology and properties of nanofibrils prepared from pea proteins was assessed. The pea protein nanofibrils (PPF) were formed by heating at 85 °C and pH 2.0 for different times (0–24 h). Multiple analytical methods were then used to characterize the properties of the nanofibrils, including transmission electron microscopy (TEM), gel electrophoresis (SDS-PAGE), thioflavin T (ThT) fluorescence spectroscopy, molecular flexibility, and surface hydrophobicity. With increasing heating time, the protein molecules were gradually decomposed into small molecular weight peptides, which then assembled into nanofibrils. Initially, the length of the PPFs increased with heating time, but then it decreased, which was attributed to fibril fragmentation. In the food processing industry, pH and temperature are important factors affecting food preparation. For this reason, the effects of pH (2–9) and temperature (55, 85, 100 °C) on the properties of the nanofibrils were explored. These environmental conditions had a strong influence on the morphology and properties of PPFs. For instance, their flexibility increased with increasing pH, whereas their surface hydrophobicity decreased with increasing pH and temperature. Moreover, their charge went from positive to negative as the pH was ascended from below to above their isoelectric point. The findings of the structural properties of protein nanofibrils could provide some new insights into the wider application of nanofibrils in the food industry.

Exploring Anisotropic Mechanical Characteristics in 3D-Printed Polymer Biocomposites Filled with Waste Vegetal Fibers

The fiber-filled polymer composite is one of the best materials which provides a symmetrical superior strength and stiffness to structures. With the strengthening of people’s environmental protection and resource reuse consciousness, the development of renewable materials, especially natural fiber-filled polymer composites, is receiving great attention. This study investigated the mechanical properties of polymer composites incorporating waste materials from the food processing industry and agricultural sources. Waste vegetal fiber-filled polymer biocomposites (WVFFPBs) with varying fiber types and 3D printing orientations were systematically fabricated. Subsequently, the tensile tests were executed to comprehensively assess the anisotropic mechanical behaviors of the WVFFPBs. The results demonstrated that WVFFPBs performed excellent anisotropic mechanical properties compared to pristine matrix samples as print orientation changed. As the printing angle increased from 0° to 90°, the tensile mechanical properties of the WVFFPBs displayed a decreasing trend. Moreover, the print orientation–anisotropic mechanical behavior relationship of 3D-printed WVFFPBs was revealed through the analysis of the material manufacturing characteristics and damage features.

Indonesia's export comparative and competitiveness advantages in the 'emerging market' scheme during the pandemic

Relevance. The unprecedented disruptions caused by the COVID-19 pandemic had a profound impact on the global economy, including Indonesia. Despite the challenges, Indonesia successfully managed to navigate and recover its international economic activities. Analyzing how Indonesia navigated its export advantages during the COVID-19 pandemic is crucial for understanding its resilience in the global economy. Research objective. The study aims to analyze the comparative and competitiveness of Indonesian export products, particularly the food processing industry, under the scheme of emerging markets and developing economies during the COVID-19 pandemic. Data and methods. This study relies on the data from Badan Pusat Statistik (BPS) and the Indonesian Ministry of Trade, along with world export data from the World Bank, OECD, and the International Trade Center, to examine the food processing industry during the 2021-2022 pandemic. Using the Revealed Comparative Advantage (RCA) model, it classifies comparative products for potential exports and diversification guidance. The Export Product Dynamics (EPD) model measures competitive advantage and serves as an early warning indicator, providing a comprehensive trade analysis for identifying growth opportunities and mitigating risks. Results. The RCA findings indicate that Indonesian processed food products for emerging market countries exhibit strong comparatives, supported by factors such as selling prices, production capacity, innovative technology, and trade tariff policies. This is reinforced by the results of the EPD analysis, which shows the dominance or rising star status of these products. Conclusions. The dominance of processed Indonesian food products points to the need for the government to uphold and expand exports beyond emerging market countries. Recommended measures include initiating revitalization, transformation, market analysis, and evaluating products categorized as falling stars or experiencing failures, missed opportunities, and retreats. Additionally, a focus on the upstream-downstream sectors of the food processing industry is crucial.

Characterization and technological evaluation of coagulase-negative staphylococci isolated from Sjenica sheep's ham

This study investigates the community of coagulase-negative staphylococci (CNS) in samples of Sjenica sheep's ham from different villages across three seasons over a 120-day maturation period. The CNS group was identified into five distinct species: Staphylococcus epidermidis, S. saprophyticus, S. carnosus, S. xylosus, and S. equorum. The safety evaluation revealed no hemolytic activity in any tested isolates, while resistance to novobiocin was observed in S. xylosus and S. saprophyticus isolates. The technological properties of the isolated CNS were assessed, including tolerance to different temperatures, pH values, salt concentrations, as well as proteolytic and lipolytic activity. Results demonstrated the ability of all tested isolates to grow across various pH values and salt concentrations, with isolates of S. carnosus and S. epidermidis showing tolerance to 45 °C. The best technological properties were shown by S. carnosus, followed by S. equorum. These findings provide insights into the potential applications of CNS in food processing industries, as putative starters.

Investigating the link between supply chain management practices and supply chain performance in food processing industry

Investigating the link between supply chain management practices and supply chain performance in food processing industry

Food Processing Industry in India Progress, Potential, Problems and Policy

Food Processing Industry in India Progress, Potential, Problems and Policy

Food processing industry in India: A study on sunrise sector

Food processing industry in India: A study on sunrise sector

Elzaki projected differential transform method for multi-dimensional aggregation and combined aggregation-breakage equations

Numerous real-world fields, including planetary science, bio-pharmaceutical, chemical study, food processing industry, and many more are profoundly impacted by population balance equations. Model complexity limits the analytical investigations to a few aggregation-breakage parameters, although various numerical and semi-analytical schemes are available. This article proposes a new semi-analytical approach, the Elzaki integral transform as a pre-treatment to reinforce domain decomposition for better accuracy and convergence, in conjunction with the projected differential transform method for finding the closed form or approximated series solutions for non-linear aggregation, aggregation-breakage, and multi-dimensional aggregation equations. The technique’s key benefit over traditional numerical methods is its ability to solve linear or non-linear differential equations directly without discretization or linearization. Theoretical convergence analysis and error estimates of series solutions for both one and two dimensional aggregation models are of particular interest. Finally, several numerical examples of aggregation, aggregation-breakage, and two dimensional aggregation equations are taken to validate the accuracy of the proposed method by comparing numerical simulations with exact solutions. Interestingly, we have obtained closed form solutions for the pure aggregation equation when considering constant and product aggregation kernels. Additionally, error tables and graphs help to highlight the method’s innovative nature.

Total Concentration of Arsenic in Commercial Infant/Toddler Food: A Preliminary Study in Libya

Total Concentration of Arsenic in Commercial Infant/Toddler Food: A Preliminary Study in Libya

Mixed Culture Cultivation in Microbial Bioprocesses.

Mixed culture cultivation is well renowned for industrial applications due to its technological and economic benefits in bioprocess, food processing, and pharmaceutical industries. A mixed consortium encompasses to achieve growth in unsterile conditions, robustness to environmental stresses, perform difficult functions, show better substrate utilization, and increase productivity. Hence, mixed cultures are being valorized currently and has also augmented our understanding of microbial activities in communities. This chapter covers a wide range of discussion on recent improvements in mixed culture cultivation for microbial bioprocessing and multifarious applications in different areas. The history of microbial culture, microbial metabolism in mixed culture, biosynthetic pathway studies, isolation and identification of strains, along with the types of microbial interactions involved during their production and propagation, are meticulously detailed in the current chapter. Besides, parameters for evaluating mixed culture performance, large-scale production, and challenges associated with it are also discussed vividly. Microbial community, characteristics of single and mixed culture fermentation, and microbe-microbe interactions in mixed cultures have been summarized comprehensively. Lastly, various challenges and opportunities in the area of microbial mixed culture that are obligatory to improve the current knowledge of microbial bioprocesses are projected.

Inhibitory effect of ink derived from Indian Loligo duvauceli squid against HIF1α induced angiogenesis

Squids are one of the most important commercial marine resources having high human consumption and market value. An Indian squid, Loligo duvauceli is a valuable species among them. They contain ink sacs which are discarded before using them for consumption. This study for the first time reports its potent ability to inhibit angiogenesis in vitro and in vivo. The melanin-free extract (MFI) of squid ink was assessed for antiproliferative effect on cancer and human umbilical vein endothelial (HUVEC) cell lines. Its antiangiogenic activity was investigated in HUVEC-based tube formation and chick chorioallantoic membrane (CAM) assays. The MFI displayed a prominent reduction in the mean vascular density of the CAM membrane, the viability of HUVEC cells, and its tube formation on the Matrigel base. Influence on the expression of angiogenesis effector genes HIF 1 α, vascular endothelial growth factor (VEGF), vascular endothelial growth factor receptors (VEGFR), and COX 2 in HUVEC cell line denoted prominent downregulation of HIF 1 α, VEGF, and VEGFR gene expression. Overall, the results indicated a remarkable potential of L. duvauceli ink to serve as a negative mediator of angiogenesis with probable selective HIF1α induced molecular mechanism for exerting its effect. This waste product of sea food processing industry thus presented itself as a promising natural candidate for arresting angiogenesis.

Enhanced thermostability of Streptomyces mobaraensis transglutaminase via computation-aided site-directed mutations and structural analysis

Streptomyces mobaraensis transglutaminase (smTG) has been widely used in the food processing industry for protein crosslinking.

Lean Thinking for a Green Tomorrow: Evaluating the Environmental Impact of Lean Manufacturing with a Focus on Innovation Culture in the South Indian Food Processing Industry

Lean Thinking for a Green Tomorrow: Evaluating the Environmental Impact of Lean Manufacturing with a Focus on Innovation Culture in the South Indian Food Processing Industry

The Role of Industry 4.0 Technologies in Mitigating Supply Chain Disruption: Empirical Evidence From the Australian Food Processing Industry

Supply chain disruption refers to a breakdown, often caused by an unforeseen incident or risk, in a supply chain's production or distribution process. Contemporary supply chains are globalized, complex, and extended, exhibiting an increased vulnerability to a multitude of risks and disruptions. However, the current trend of real-time data exchange through smart technologies, also known as industry 4.0, provides significant opportunities to reshape the conventional business operations and effectively cope with unanticipated supply chain breakdowns. Yet, limited attention has been paid to the role played by industry 4.0 technologies in mitigating supply chain risks and any resulting disruptions. By bringing together these inter-related yet often separate concepts, we devise a novel model that addresses this knowledge gap. In this article, we empirically test our model on a sample of 302 responses received from senior managers of the Australian food processing industry. We found that supply–demand mismatch, process risks, and transportation risks are currently the major sources of supply chain disruptions. Specifically, supply–demand mismatch appears to be the most severe and attention seeking risk, followed by process and transportation risks. We also reveal that industry 4.0 technologies significantly mitigate supply–demand mismatch and process risks and any resulting supply chain disruptions. Contrary to our expectations, however, the impact of industry 4.0 technologies on transportation risks is found to be positive but nonsignificant. This is the first empirical article to assess the extent to which the three critical supply chain risks may undermine firm performance and to explore the moderating effect of industry 4.0 technologies. We draw managers’ attention to the detrimental impact of supply chain disruptions and the significance of industry 4.0 technologies in dealing with adversities.

Making Detergents from Organic Waste Products

The development of the food processing industry from agricultural products is always accompanied by environmental pollution because of the disposal of organic waste products. Therefore, utilizing organic waste products to create useful products is important both economically and in terms of environmental protection. This study presents some ways to utilize organic waste to create useful products. Agricultural waste sources such as lemon peels, grapefruit peels, and orange peels, etc. can be considered important raw materials for making detergents or natural soaps, or can also be extracted to obtain compounds and useful organic substances

Penicillium chrysogenum: Beyond the penicillin.

Almost one century after the Sir Alexander Fleming's fortuitous discovery of penicillin and the identification of the fungal producer as Penicillium notatum, later Penicillium chrysogenum (currently reidentified as Penicillium rubens), the molecular mechanisms behind the massive production of penicillin titers by industrial strains could be considered almost fully characterized. However, this filamentous fungus is not only circumscribed to penicillin, and instead, it seems to be full of surprises, thereby producing important metabolites and providing expanded biotechnological applications. This review, in addition to summarizing the classical role of P. chrysogenum as penicillin producer, highlights its ability to generate an array of additional bioactive secondary metabolites and enzymes, together with the use of this microorganism in relevant biotechnological processes, such as bioremediation, biocontrol, production of bioactive nanoparticles and compounds with pharmaceutical interest, revalorization of agricultural and food-derived wastes or the enhancement of food industrial processes and the agricultural production.

Karakteristik Fisik Tepung Talas Bentul (Xanthosoma Sagittifolium) Termodifikasi Berdasarkan Waktu Fermentasi Dan Jenis Ragi Yang Digunakan

Taro (Xanthosoma sagittifolium) is a food crop from tubers that is widely cultivated in Indonesia. Starch is a food ingredient that has a function in the food processing industry which functions as a determinant of product characteristics. Starch consists of two components that can be divided into two, namely amylose and amylopectin. Real starch or natural starch (without modification process) has limitations in food processing because it has viscosity, is less clear, and produces unwanted gels. In general, modified starch is used because it has functional properties that are not possessed by natural starch, such as viscous power, emulsion power and absorption power. The fermentation process in the processing of foodstuffs is by using microorganisms in a controlled manner to produce food ingredients by producing acids and alcohol to produce food products with good quality and value. This study used a 2x3 Factorial Design in a Complete Randomized Design (RAL) consisting of 2 factors, namely factor I type yeast consisting of 2 levels ( baker's yeast and yeast tape) and factor II fermentation time consisting of 3 levels ( 12 hours, 24 hours and 48 hours), each treatment was repeated 3 times. The results of the white degree show there is a markedly different influence on the influence of the interaction between the influence of fermentation time and yeast type. On viscosity there is no noticeable different influence on the modified starch characteristics of taro. On amylose levels there is also no real different influence, but on the influence of fermentation time there is a real different influence. On solubility there is no real different influence on the characteristics of taro starch, whereas in swelling power there is also no real different influence but there is a real influence on the type of yeast

From Depths to Discoveries: Unraveling the Potential of Marine Biotechnology

With the oceans covering over 70% of our world, there is a lot of unrealized potential there. There is a wealth of marine life in these depths that presents a variety of opportunities for biotechnology. The most recent developments in marine biotechnology are helping us discover the mysteries of nature and are revolutionizing the fields of industry, sustainability, and healthcare to meet the challenges of the 21st century. Deep sea exploration has revealed a secret world full of many life forms, each of which may contain one or more special bioactive chemicals. Microalgae such as Chlorella and Spirulina offer a rich repository of bioactive compounds, from anti-inflammatory agents to proteins, enriching pharmaceuticals, cosmetics, and nutritional supplements. Actinobacteria, notably Streptomyces, contribute significantly to antibiotic compounds critical in combating infections [1]. Marine-based food products are enhanced by fatty acids from marine sources, especially omega-3 and omega-6 fatty acids, which are found in fish and algae and provide special health benefits not available in land-based sources. Furthermore, because of their extraordinary qualities and capacity to withstand harsh environments, enzymes derived from marine creatures are indispensable in the food processing industry. While corals, sponges, and invertebrates boast bioactive substances, their practical use in industry and health care faces challenges due to sustainability concerns [2]. Although accessing deep waters can be challenging, innovative technology such as remotely operated vehicles, facilitates the collecting of samples. The complexity of analyzing and categorizing marine bacteria affects the development of new drugs. Weekly, thousands of possible bioactive compounds are tested using high-throughput approaches to overcome the limitations of traditional screening. Novel strategies that combine bioinformatics and enhanced screening work well to identify bioactive compounds obtained from marine sources. Drug development appears to be promising as genomics and metagenomics reveal genetic capacities and find bioactive components from previously uncultivable microbes [3]. The fusion of biology, technology, and the boundless oceans sparks unparalleled opportunities. It urges collaboration among researchers, policymakers, and industries to explore the sea's potential responsibly. Exploring the ocean's depths reveals scientific marvels but also provides the answer to a healthier and more sustainable future for coming generations.