Processing Of Food Materials Research Articles

Characterization of the novel bequatrovirus vB-BcgM and its antibacterial effects in a food matrix.

Bacteria belonging to the Bacillus cereus group are ubiquitous in nature, causing food spoilage and food poisoning cases. A bequatrovirus, vB-BcgM, belonging to the C3 cluster infecting B. cereus group members, was isolated and characterized. Its 160-kb linear dsDNA genome contains a number of replication-related coding sequences (CDSs) and displays a collinear relationship with that of the virulent phage B4, with variations in its structural and replication regions. vB-BcgM has a relatively broad host range, with the ability to infect 33.3% of the B. cereus group isolates tested, including B. cereus, B. thuringiensis, B. anthracis, B. paranthracis, B. mycoides, and B. cytotoxicus. Moreover, vB-BcgM displays efficient infection and high replication capacity. It was found that 96.5% of the virions complete the adsorption process within 5 min. The optimal multiplicity of infection (MOI) is 10-7, and the burst size is 63 plaque-forming units (PFU)/cell. This phage showed stability over a broad pH range (4-12) and at temperatures up to 70 °C. Furthermore, vB-BcgM displays significant antibacterial effects in processed food matrices (ultra-high temperature [UHT] sterilized milk [GB 25190], UHT refrigerated milk [GB 25190], pasteurized milk [GB 19645], mashed meat, and cereals) and fresh foods (lettuce, apple, and potato). The antibacterial effects were found to be dependent on the dose of viral inoculum, incubation conditions (food matrix and temperature), and time. The data indicate that vB-BcgM has good potential as an antibacterial agent.

The application of dietary fibre as microcapsule wall material in food processing

In the food industry, functional ingredients derived from active substances of natural sources and microbiological resources are gaining acceptance and demand due to their beneficial health properties. However, the inherent instability of these constituents poses a challenge in utilizing their functional properties. Microencapsulation with dietary fibre as wall material technology offers a promising solution, providing convenient manipulability and effective safeguarding of encapsulated substances. This paper presents a comprehensive overview of the current state of research on dietary fibre-based microcapsules in food processing. It examines their functional attributes, the preparation technology, and their applications within the food industry. Furthermore, the constraints associated with industrial production are discussed, as well as potential future developments. This article offers researchers a reference point and a theoretical basis for the selection of innovative food ingredients, the high-value utilisation of dietary fibre, and the design of conservation strategies for functional substances in food production.

Microplastic Contamination in Food Processing: Role of Packaging Materials

The role of packaging materials in food processing concerning microplastic contamination is a critical concern in today's food industry. Microplastics, deriving from various packaging sources, have raised concerns about their presence in food products and their potential health implications. This review explores the sources, pathways, and entry points of microplastics into the food chain during food processing stages (production, storage, transportation) due to different types of packaging materials. It investigates how microplastics are released from packaging materials into food products. It highlights the current research landscape by emphasizing challenges and limitations in detecting and quantifying these fine particles. The examination of microplastic contamination from packaging materials in food processing reveals the widespread presence of microplastics throughout food production and consumption, posing significant risks to food safety and human health. Additionally, this paper assesses regulatory perspectives, industry initiatives, and future directions for minimizing microplastic contamination by proposing strategies and recommendations for policymakers, industry stakeholders, and consumers to mitigate the risks associated with microplastics in food processing.

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

SummaryProtein glycosylation modification is an effective way to enhance the functional properties of natural proteins. This study aims to explore the preparation of glycosylation products (PPCs) through the Maillard reaction or enzymatic glycosylation using transglutaminase. The study discusses the advantages and disadvantages of preparing PPCs using dry heat, wet heat, and enzymatic glycosylation, as well as factors influencing the glycosylation process. Compared to natural proteins, PPCs demonstrate superior functional properties, including solubility, viscosity, emulsifying ability, gelling ability, thermal stability, antioxidant activity, and antibacterial activity. With improved functional performance, PPCs have broad application prospects as raw materials in food processing. For example, PPCs can be used as antioxidants, emulsifiers, gelling agents, and carriers for various bioactive molecules in the food industry. In the pharmaceutical field, PPCs are expected to serve as contrast agents and dressings. Furthermore, the application of PPCs in food processing should also consider specific processing requirements to achieve the intended enhancement of glycosylated protein functionality.

Hydrolytic Enzyme-Facilitated Mass Spectrometric Investigation of Metals in Processed Food Matrices

Hydrolytic Enzyme-Facilitated Mass Spectrometric Investigation of Metals in Processed Food Matrices

Development and validation of a targeted mass spectrometry method for the quantification of milk protein allergens in multiple complex food matrices using matrix-independent calibration

Quantitative detection of food allergens is crucial in assessing the risk of allergic responses in susceptible individuals and ensuring regulatory compliance. Targeted mass spectrometry methods provide an opportunity to analyze allergens from complex, processed food matrices. However, probable interferences of diverse food matrices mandates preparation of matrix-matched calibration curves, challenging adaptation of methods into multiple matrices. In this study, we have developed a novel matrix-independent calibration strategy employing exogenous carrier proteins as background and demonstrated its adaptability in quantification of milk from multiple food matrices at concentrations relevant for risk assessment applications. Peptides representing casein or whey fractions of milk were detectable from concentrations as low as 1 ppm nonfat dry milk (NFDM) in baked cookie matrix at 46–99% accuracy, 0.5 ppm total milk protein (TMP) in pasteurized beverages at 94–138% accuracy, and 1 ppm casein in chocolate at 35–51% accuracy. Quantitative estimations of milk from matrix-independent calibration curves in the background of egg white powder as exogenous carrier were comparable to those from a matrix-matched calibration curve, and the quantitative precision was within 30% CV across the inter-day replicates. The sensitivity, accuracy, and precision of this matrix-independent approach ensure robustness of the method for high throughput food allergen analysis as required in routine testing labs.

Identification of toxic Gelsemium elegans in processed food and honey based on real-time PCR analysis

Gelsemium elegans (GE) is a widely distributed hypertoxic plant that has caused many food poisoning incidents. Its pollen can also be collected by bees to produce toxic honey, posing a great threat to the health and safety of consumers. However, for the complex matrices such as cooked food and honey, it is challenging to perform composition analysis. It is necessary to establish more effective strategies for investigating GE contamination. In this study, the real-time PCR (qPCR) analysis combined with DNA barcode matK was proposed for the identification and detection of GE. Fifteen honey samples along with twenty-eight individuals of GE and the common confusable objects Lonicera japonica, Ficus hirta, Stellera chamaejasme and Chelidonium majus were gathered. Additionally, the food mixtures treated with 20-min boiling and 30-min digestion were prepared. Specific primers were designed, and the detection capability and sensitivity of qPCR in honey and boiled and digested food matrices were tested. The results demonstrated that the matK sequence with sufficient mutation sites was an effective molecular marker for species differentiation. GE and the confusable species could be clearly classified by the fluorescence signal of qPCR assay with a high sensitivity of 0.001 ng/μl. In addition, this method was successfully employed for the detection of deeply processed food materials and honey containing GE plants which even accounted for only 0.1 %. The sequencing-free qPCR approach undoubtedly can serve as a robust support for the quality supervision of honey industry and the prevention and diagnosis of food poisoning.

Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties

Tartary buckwheat (TB) starch is a low-glycaemic-index food source. Analysis of genotype-by-environment effects on starch content is needed to improve high-quality TB production. However, an accurate and high-throughput evaluation method for starch content is a bottleneck for the analysis of genotype-by-environment effects on starch content. In the current study, a rapid and non-destructive method for detecting starch was developed based on near-infrared reflectance (NIR) spectroscopy. Overall, 281 varieties were planted in three environments for 2 years and measured. The coefficient of correlation between the laboratory-determined and NIR model-predicted starch content values was 0.9577. The average starch content of TB varieties had higher variants among the three environments. The genotype-by-environment interaction analysis showed the significant impact of environmental factors on TB starch content. Of them, two varieties (Ft155 and Ft184) with stable and relatively high starch contents (733.43 and 689.16 mg/g) were identified. The amylose content, structure character, thermal properties and pasting character revealed that these physicochemical properties of TB starch were distinct from those of potato and rice. Moreover, Ft155 was more difficult to gelatinise, and Ft184 has desired high-starch-quality cooking properties. These assessments provide robust nutritional quality evaluation approaches and food processing materials.

A review on metal/metal oxide nanoparticles in food processing and packaging.

Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional values, shelf life, freshness, or effectiveness would undoubtedly strengthen the food industry. Nanotechnology is a new and intriguing technology that is currently being implemented in the food industry. Metal-based nanomaterials have considerable potential for use in packaging and food processing. These materials have many advanced physical and chemical characteristics. Since these materials are increasingly being used in food applications, there are certain negative health consequences related to their toxicity when swallowed through food. In this article, we have addressed the introduction and applications of metal/metal oxide nanoparticles (MNPs), food processing and food packaging, applications of MNPs-based materials in food processing and food packaging, health hazards, and future perspectives.

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.

Effect of Adding Pectin on The Quality of Red Dragon Fruit (Hylocereus polyrhizus) Sheet Jam

Dragon fruit has a high water content and a limited shelf life. Dragon fruit has the potential to be used as a raw material for food processing, one of which is jam. Dragon fruit contains pectin which functions as a gelling agent in jam. This research aims to determine the addition of pectin with different concentrations on the quality of red dragon fruit jam sheets. This research is an experimental study using a completely randomized design (CDR) with four treatments and four replications. Data were analyzed using Analysis of Varience (ANOVA) to obtain Duncan New Multiple Range Test (DNMRT) results at level 5%. The research results showed that the effect of pectin with different concentrations provided significant differences (P<0.05) on water content, ash content, sucrose content, crude fiber content, total dissolved solids, degree of acidity (pH), and organoleptic tests. The addition of 0.75% pectin affects the chemical, physical and organoleptic properties of Red Dragon Fruit Jam. Chemical ingredients consist of water, ash, sucrose content, crude fiber content, total dissolved solids, acidity degree (pH), and physical characteristics including taste, color, aroma and texture. A total of 25 panelists liked the organoleptic properties. In conclusion, the effect of adding pectin on the quality of the best jam product is P3 (0.75% pectin addition) so it is more acceptable based on its character and organoleptic properties.

Analysis of spontaneous and biological fermented cassava flour for sourdough application

Mocaf is cassava flour produced through lactic acid fermentation or spontaneous fermentation. Mocaf can be utilised as a raw material in food processing, such as sourdough applications in the bakery sector, which typically depend on wheat flour. The bakery industry is currently also using sourdough as a natural yeast in bread production. The objective of the research is to determine the effect of the spontaneous fermentation method and using Lactobacillus plantarum for a certain time on the characteristics of the mocaf produced and applied to the manufacture of sourdough starter. The Unpaired Sample T-Test was used in the experiment design, with two types of treatment: spontaneous fermentation for 96 hours and fermentation utilising L. plantarum bacteria for 96 hours. Total lactic acid bacteria (LAB) and pH were the parameters measured in immersed cassava fermented water. Fermented cassava flour was evaluated for ash content, crude fibre content, cyanide acid, lactic acid, protein, and starch. pH and development of liquid sourdough were also measured. A spontaneously fermented mocaf sample has a pH of 4.30, moisture content of 9.21%, an ash content of 0.83%, a protein content of 5.308%, a fibre content of 3.73%, lactic acid of 0.1204 mg/mL, HCN of 7.65 mg/Kg, and a starch content of 55.41%. The best mocaf has a pH of 4.25, 8.56% water content, 0.67% ash content, 6.125% protein, 2.50% fibre content, 0.123 lactic acid mg/mL, HCN 5.85 mg/Kg, and a starch content of 54.43%. Sourdough derived from mocaf with spontaneous fermentation had a pH of 3.31, while mocaf fermented with LAB had a pH of 3.28. The development of sourdough volume value for mocaf with spontaneous fermentation and using LAB was 61,4% and 86,45%, respectively. Mocaf produced by 96-hour treatment with L. plantarum bacteria exhibited better characteristics than mocaf produced by spontaneous fermentation treatment.

A SILAC-based accurate quantification of shrimp allergen tropomyosin in complex food matrices using UPLC-MS/MS

The carryover of trace allergens in complex food matrices poses challenges for detection techniques. Here, we demonstrate an accurate UPLC-MS/MS quantification assay for the shrimp allergen tropomyosin with a full-length isotope-labelled recombinant tropomyosin (TM-I) internal standard in complex food matrices. The TM-I, expressed based on the SILAC technique, exhibited a high isotope labelling ratio (>99%), purity, and alignment with the natural sequence. This method determined the tropomyosin ranging from 0.2 to 100 ng/mL. Mean recoveries ranged from 89 to 116%, with intra- and inter-day RSDs below 12%, for three signature peptides across three types of commercially processed food matrices. The limits of quantitation were 1 μg/g in pop food and sauce, and 10 μg/g in surimi product, respectively. This study supports the use of recombinant full-length isotope-labelled proteins rather than stable-isotope labelling peptides as internal standards to achieve more accurate quantitation of food allergens as the digestion error is corrected.

Development and Application of Isotope Labelled Internal Standards in a Sum Parameter Method for Ergot Alkaloid Screening of Food

Ergot alkaloids are a group of toxic compounds, formed by fungi on infested grasses. In 2022, the European Commission set into effect maximum levels for the sum of the twelve major ergot alkaloids in multiple foods. To facilitate the laborious and costly individual quantification of the twelve major ergot alkaloids by HPLC–MS/MS or -FLD, we recently reported a sum parameter method (SPM) for ergot alkaloid quantification. Here, derivatization to lysergic acid hydrazide—a derivative of the mutual ergoline backbone in all ergot alkaloids—allowed simplified determination of all ergot alkaloids in flour via HPLC-FLD. For the measurement of more complex matrices like processed foods, we now developed a MS/MS-based SPM. Two internal standards (IS), isotopically labelled at different positions of the molecule, were synthesized and employed in the MS/MS-measurements. Method performance using either the 13CD3-labelled or the 15N2-labelled IS was evaluated on naturally contaminated rye and wheat flour samples as well as on processed food matrices. Employing the 13CD3-labelled IS leads to lower variances and better consistency with the reference data (obtained by the FLD-based SPM) in flour samples compared to the 15N2-labelled IS. The novel method significantly improves the measurement of ergot alkaloids in complex food matrices, due to their increased selectivity and thus lower interferences. Furthermore, the application of isotope labelled IS obviates the need for time-consuming steps like the determination of recovery rate based, matrix specific correction factors as described in the MS/MS-based European standard method for ergot alkaloid quantification (EN 17425).

Morpho-physiological seed diversity and viability of Indonesian cowpea (Vigna unguiculata)

Abstract. Widajati E, Syukur M, Diaguna R, Permatasari OSI, Ritonga AW, Sahid ZD, Pratiwi GR, Hatta ANNL. 2023. Morpho-physiological seed diversity and viability of Indonesian cowpea (Vigna unguiculata). Biodiversitas 24: 5319-5327. Cowpea is a legume with a potential nutritional content almost equivalent to soybeans; it can be developed as a substitute agent for raw materials for food processing. One of the factors in obtaining high cowpea production is to use of quality seeds. Our study aimed to evaluate the performance and morpho-physiological correlations and viability of cowpea seed collections from IPB University Bogor and the Indonesian Research Institute of Legume. We used ten genotypes of cowpea, which had superior seed information. The results showed that the ten cowpea genotypes had superior morpho-physiological and seed viability. The seed germination percentage was categorized as medium-high (>60%). Eight cowpea genotypes were grouped into one major group based on morpho-physiological characteristics and viability. Furthermore, positive correlations were found between the observed variables of seed viability (seed germination, seed growth speed, and seed vigor index). Our research results are useful as a source of genetic diversity for plant breeders in developing new superior varieties in the future. In addition, agronomists can use this information to plant cowpeas based on planting location.

Antioxidant Activity of Colored Rice Flour with Drying Temperature Variations

Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing is made as flour so that it is durable and easy to distribute and flour can be used as a food processing material that is practical, easy and durable. One of the processed rice is rice flour. Colored rice flour is the result of processing brown rice, black rice and black glutinous rice by milling or flouring. This study aims to determine the optimal temperature in the manufacture of colored rice flour in order to obtain colored rice flour which has high antioxidant activity and high anthocyanins. The result of flouring is in the form of very fine grains. Flour has a low water content so it is more durable and long lasting. In order to reduce the moisture content, drying is carried out. The study used a completely randomized design (RAL) consisting of 2 factors. The first factor was the type of colored rice, while the second factor was the drying temperature of rice flour. The optimal treatment results were a combination of black glutinous rice flour treatment and a drying temperature of 45°C for 60 minutes, the following results were obtained: water content 7.44%, antioxidant activity by DPPH method 69.89%, antioxidant activity by FRAP method 81.35%, yield 25.29%, total phenol 175.85 mg/kg, and anthocyanin levels 327.10 ppm. Changes in temperature during the drying process of colored rice will affect the characteristics of the colored rice.

Inter-laboratory Study on the Modified Methods for Analyzing Bisphenol A Content for Migration Tests from Polycarbonate Food Apparatuses, Containers, and Packaging

An inter-laboratory study involving 24 laboratories was conducted to validate the modified analytical method for the migration solution of heptane for the determination of bisphenol A migrating from polycarbonate food processing materials. In this study, two concentrations of samples were blindly coded. Each laboratory determined the analyte (bisphenol A, phenol and p-tert-butylphenol) concentration in each sample according to the established protocol. The obtained values were analyzed statistically using internationally accepted guidelines. Horwitz ratios were calculated based on the reproducibility relative standard deviation (RSDR), which was estimated from the inter-laboratory study, and predicted RSDR, which was calculated using the Horwitz/Thompson equation. Horwitz ratios of the two samples ranged from 0.15 to 0.37 for the three compounds, meeting the performance criteria of less than 2 set by the Codex Alimentarius for analytical method approval. These results showed that this modified analytical method shows good performance as an analytical method for the migration solution of heptane.

Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution

Chayote (Sechium edule) is a kind of vegetable with high economic value, and its pectin has potential application in processed food. In this study, the phase behavior, turbidity, Zeta-potential, rheological behavior, FTIR, microstructure, and thermal properties were used to investigate the complex coacervation of the chayote pectin (CP) and sodium caseinate (CAS) in aqueous solution, with apple pectin as the control. The results showed that the impact of pHs and CAS-CP mixing ratios on phase behavior was comparable to apple pectin. When the pH value was above CAS's isoelectric point (Ip4.6), there were mainly hydrogen bonding and hydrophobic interaction between CAS and CP, forming a soluble complex. In contrast, the formation of insoluble complexes was driven by electrostatic attraction when the pH was below Ip4.6. The formation of complexes shifted towards lower pH as CP addition increased. The CAS-CP mixture fluid had shear thinning property. There was the greatest electrostatic attraction between CAS and CP at pH 3.5. At the same time, the secondary structure of CAS may have changed during the formation of the complexes. The complexes formed by CAS and CP had good thermal properties. The results of this study provided a theoretical basis for applying CP as a novel raw material in food processing.

Metagenomic analyses of plant virus sequences in sewage water for plant viruses monitoring.

The online version contains supplementary material available at 10.1007/s40858-023-00575-8.

스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성

Garlic sprouts can provide data on functional and food processing materials. This study compared the leaves, bulbs, and roots of garlic sprouts grown on smart farms during two growth periods (20 and 25 days). In addition, data for garlic bulbs grown in open fields were presented as reference materials. All garlic sprouts’ total free sugar content decreased as the growth period increased. All plant parts’ total organic acid content decreased as the growth period progressed, except for the root section. Potassium, phosphorus, and sulfur content increased during growth in all parts of the garlic sprouts. Alliin content decreased in all parts of the plant over time, whereas thiosulfinate content increased in the roots but decreased in the leaves and bulbs. Total polyphenol content increased in all parts of the plant during the growth period, except for the bulb, whereas the flavonoid content did not change significantly over time. The 2,2-diphenyl-1-picrylhydrazy (DPPH) and 2,2′-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) free radical scavenging activities, as well as the superoxide dismutase (SOD)-like activity of garlic sprouts were 37.45-65.47%, 59.12-89.81%, and 89.52-98.59%, respectively. These activities tend to decrease during the growth period. Here, we showed that garlic sprouts have higher levels of functional substances and physiological activities than general garlic sprouts. It was also determined that a growth period of 20 days was suitable for garlic sprouts. Data for research on functional and food-processing materials can be obtained by analyzing garlic sprouts produced by smart farms.