Food Processing Research Articles

Effect of synergistic fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on thermal properties of hyaluronic acid-wheat starch system

Hyaluronic acid (HA), as a multifunctional hydrophilic polysaccharide, is potentially beneficial in improving the thermal stability of fermented modified starches, but relevant insights at the molecular level are lacking. The aim of this study was to investigate the effect of different levels (0 %, 3 %, 6 %, 9 %, 12 % and 15 %) of HA on the structural, thermal and pasting properties of wheat starch co-fermented with Saccharomyces cerevisiae and Lactobacillus plantarum. We found that the addition of HA increased the median particle size of fermented starch granules from 16.387 to 17.070 μm. Meanwhile, the crystallinity of fermented starch was negatively correlated with the HA content, decreasing from 14.70 % to 12.80 % (p < 0.05). Fourier transform infrared spectroscopy results confirmed that HA interacted with starch granules and water molecules mainly through hydrogen bonding. Thermal analyses showed that the thermal peak of the composite correlated with the HA concentration, reaching a maximum of 73.17 °C at 12 % HA. In addition, HA increases the pasting temperature, reduces the peak, breakdown and setback viscosities of starch. This study demonstrates the role of HA in improving the thermal stability of fermented starch, providing new insights for traditional fermented food research and the application of HA in food processing.

In-situ growth of metal-organic frameworks on cellulose nanofiber aerogels for rapid adsorption of heterocyclic aromatic amines

Heterocyclic aromatic amines (HAAs) are the main carcinogens produced during thermal processing of protein-rich foods. In this paper, a composite aerogel (TOCNFCa) with a stabilized dual-network structure was prepared via a template for the in-situ synthesis of UiO-66 on cellulose for the adsorption of HAAs in food. The dual-network structure of TOCNFCa provides the composite aerogel with excellent wet strength, maintaining excellent compressive properties. With the in-situ grown UiO-66 content up to 71.89 wt%, the hierarchical porosity endowed TOCNFCa@UiO-66 with the ability to rapidly adsorb HAAs molecules with high capacity (1.44–5.82 μmol/g). Based on excellent thermal stability, adsorption capacity and anti-interference, TOCNFCa@UiO-66 achieved satisfactory recoveries of HAAs in the boiled marinade, which is faster and more economical than the conventional SPE method. Moreover, TOCNFCa@UiO-66 could maintain 84.55 % of the initial adsorption capacity after 5 times of reuse.

Identification Of Traditional Foods In West Pasaman District

This study aims to learn more about traditional food in West Pasaman District. The research was conducted August-December 2023 in West Pasaman District.The purpose of this study was to identify the types of food, ingredients used and traditional food processing techniques in West Pasaman District. The type of research used is a mix method (qualitative and quantitative). This research data was obtained from two ways, namely primary data and secondary data. Primary data was conducted to identify the types of traditional food, ingredients used and traditional food processing techniques in West Pasaman District. While secondary data is in the form of demographics of West Pasaman District. Data collection techniques are carried out by observation, interviews, and documentation. Data analysis is done by reducing data, presenting data, and concluding. The conclusion of the research results is that traditional food in West Pasaman Regency is a typical food that has existed for a long time. The ingredients used are food ingredients developed by yourself. As well as traditional food processing techniques that are typical in West Pasaman District. 

Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates

AbstractBackgroundInteraction between plant‐based proteins and polysaccharides depends on several factors.   This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)‐polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates.ResultsThe optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone.ConclusionThese results indicates that PPI‐LBG coacervates can be used as an effective biomaterial for encapsulating heat‐sensitive bioactive compounds and other multiple uses in food processing.

Challenges and opportunities when moving food production and consumption toward sustainable diets in the Nordics: a scoping review for Nordic Nutrition Recommendations 2023

The terms ‘Nordic countries’ or ‘The Nordics’ include the five countries Denmark, Finland, Island, Norway, and Sweden. This review includes evaluation of the Nordic countries against Food and Agricultural Organisation (FAO)/World Health Organizations’ (WHO) guiding principles for healthy, sustainable diets with respect to environmental impact (principles #9 – #13) and sociocultural aspects (principles #14 – #16). A food systems perspective is taken to summarize and discuss the most important challenges and opportunities for achieving sustainable diets. Food system, food security, self-sufficiency, and resilience perspectives are applied. The information can underpin decisions when developing and implementing Food Based Dietary Guidelines (FBDG) in the Nordics.&#x0D; None of the Nordic countries are on track to reach the 2030 UN climate and biodiversity goals. We describe how food production, processing, and consumption contribute to these and other environmental challenges, and what kinds of dietary changes/transitions consistent with these goals are required.&#x0D; A major challenge is the high production and consumption of meat and too low consumption of fish, vegetables, and fruits. Meat production is a major source of emissions and, together with farmed fish, heavily dependent on imported feed ingredients, leaving a large land-use and water footprint in exporting countries while domestic land resources are not used optimally. Dietary patterns have changed drastically over the past 50 years, and in large parts of the population, meat consumption has doubled since the 1970s, rendering historic food culture less useful as a basis for present-day recommendations. The Nordics have Europe’s lowest use of antibiotics in animal and fish production and have made some progress in reducing food waste along the food chain. A major opportunity is better alignment of food production and consumption based on local or regional production potentials, in conjunction with better and more constructive integration with the global food system while integrating novel technologies to reduce emissions and resource use.

Improvement of processable properties of plant-based high internal phase emulsions by mung bean protein isolate based on pH shift treatment.

High internal phase emulsions (HIPEs) are unique emulsion systems, which transform liquid oil into solid-like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75%-85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through the one-step method. We investigated the physical properties, microstructures, processing properties, storage stability and rheology properties of HIPEs in the present work. The results suggested that the properties of MPI under different pH shift treatments were improved to different degrees, stabilizing HIPEs (ϕ = 75%-85%) with various processability to meet food processing needs. Under alkali shift treatment conditions, the particle size of MPI was significantly reduced with better solubility. Moreover, the exposure of hydrophobic groups increased the surface hydrophobicity of MPI, awarding MPI better emulsifying properties, which could stabilize the HIPEs with higher oil phase fraction. In addition, the MPI under pH 12 shift treatment (MPI-12) had the best oil-carrying ability to form the stable HIPEs with oil volume fraction (ϕ) up to 85%, which was the highest oil phase in preparing the HIPEs by using plant protein solely at a low concentration under neutral conditions. A series of stable HIPEs with different processing properties were simply and feasibly fabricated, which are of great potential in applying edible HIPEs. This article is protected by copyright. All rights reserved.

Processing to improve the sustainability of chickpea as a functional food ingredient.

Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This paper reviews the characteristics of chickpea (composition, health properties and techno-functionality) of the chickpea grain which influence its use as a whole food or an ingredient in formulated food. It covers the exploitation of traditional and emerging food processes for conversion of chickpea into value-added differentiated food ingredients. The influence of processing on composition, health promoting properties and techno-functionality of chickpea are discussed. The opportunities for tailoring chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of byproducts of chickpea processing, which is necessary for building a more sustainable future for chickpea. Recommendations for future research to build a sustainable chickpea value-added ingredient industry are provided. This article is protected by copyright. All rights reserved.

A systematic review of the effectiveness of attentional bias modification to support weight management in individuals who are overweight or obese.

Attentional bias modification (ABM) is a novel cognitive-based treatment that may help individuals reduce overeating by decreasing food processing bias and food cravings. However, most empirical studies have evaluated the short-term effects of ABM in populations that have body mass indexes that are within healthy ranges; therefore, the extent to which this training method can influence eating behavior in individuals who are overweight or obese remains unclear. This systematic review explored the efficacy of ABM as a tool to support weight management for individuals who are overweight or obese. Ten studies met the inclusion criteria for the review. The findings reveal that although training is effective at manipulating attentional bias to food cues, there is limited evidence that training significantly impacted appetite and eating behaviors or led to maintained weight loss.

Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing

Chinese yam (Dioscorea polystachya Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings undesired characteristics in food processing. To develop a secure and low-cost browning inhibiting protocol in yam processing, different thermal treatment conditions and color protectants were tested for their color-protecting ability. Color difference ΔE was calculated to evaluate the browning with a colorimeter. To ensure that the color-protecting treatment does not influence the quality of yam, texture properties and nutrition compositions were quantified. The optimal treatment is as follows: deactivate yam in water bath of 60°C for 10 min and then incubate in 2 g/L citric acid and 1 g/L ascorbic acid for 1 hour. The treatment led to significant decrease of the color difference, with no obvious changes in the texture properties and nutrition value. To summarize, this research provides an ideal color-protecting solution in yam processing.

The impact of food processing on kasugamycin residues: findings and implications

ABSTRACT Food processing operations play a significant role in the residual levels. Therefore, investigations into the fate of residues on food and their by-products are necessary to ensure food safety. We established an analytical method for the determination of kasugamycin residual levels on whole citrus and processed samples obtained from two sites using high-performance liquid chromatography coupled with tandem mass spectrometry. Furthermore, risk assessment also conducted to evaluate the chronic diet risk by TMDI-NEDI model. The results suggested that the half-life of kasugamycin in whole citrus and pulp was between 8.56–13.39 days, and 10.08–13.03 days in citrus. Additionally, the effects of commercial processing (washing, squeezing, refined filtration, high temperature instantaneous sterilisation, concentration, and centrifugation) on residual were also investigated, which indicated processing factors (PFs) values decreased in all processing samples, but increased in pomace. Additionally, the potential dietary risk in citrus was systematically evaluated by two risk assessment models, the entire NEDI is lower than the maximal ADI. These results demonstrated that the entire procedure can reduce residual kasugamycin in the concentrated juice. Regrading of risk assessment models indicated that the presence of residual kasugamycin in citrus and its processing products poses a minimal risk to human health.

Examining success factors for logistics outsourcing in Sub‐Saharan Africa

AbstractWith the rapid globalization of business activities, logistics has become incredibly complex and intricate. As such, managing logistics is more challenging than ever. One of the trendy solutions to deal with this challenge is logistics outsourcing. In this regard, Sub‐Saharan African firms are no exception. To help Sub‐Saharan African firms succeed in leveraging logistics outsourcing for their competitive differentiators, this article aims to investigate how the organizational capabilities of third‐party logistics service providers (3PLs) contribute to their users' logistics outsourcing success. Based on an empirical analysis of 211 food processing firms in Uganda, we found that the 3PLs' technological and innovation capabilities positively affected logistics outsourcing success. In contrast, the 3PLs' flexibility and integration capabilities had no bearing on the logistics outsourcing success. In particular, our importance–performance map analysis (IPMA) revealed that the 3PLs' technological capability was the most significant factor in logistics outsourcing success. The article also expounds on how the 3PLs' technical capability can bring logistics outsourcing success.

Why is nutrient cycling in food systems so limited? A case study from the North-Netherlands region

AbstractIdentifying pathways to circular agriculture requires a profound understanding of nutrient flows and losses throughout the food system, and of interactions between biophysical conditions, land use, food production and food consumption. We quantified nitrogen (N) and phosphorus (P) flows of the food system of the North-Netherlands (NN) region and of its 30 subregions varying in biophysical and socio-economic conditions. The food system included agriculture, food processing, consumption, and waste processing. Nitrogen use efficiency (NUE), phosphorus use efficiency (PUE) and the nutrient cycling counts were calculated. Results show a low NUE (25%) and PUE (59%) of the food system. External inputs were used to maintain high yields and production. Nutrient cycling was very limited with losses from agriculture ranging from 143 to 465 kg N ha−1 y−1 and 4 to 11 kg P ha−1 y−1. Food system losses ranged from 181 to 480 kg N ha−1 y−1 and from 7 to 31 kg P ha−1 y−1 and varied with biophysical conditions, population density and farming systems. Large losses were associated with livestock farming and farming on drained peat soils. Food system efficiency was strongly associated with the utilization of produce. We conclude that increasing circularity requires tailoring of agriculture to local biophysical conditions and food system redesign to facilitate nutrient recycling. Steps towards circularity in NN include: matching livestock production to feed supply from residual flows and lands unsuitable for food crops, diversifying crop production to better match local demand and increasing waste recovery.

Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review

SummaryLegumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processing technique that enhances nutritional content, digestibility and overall composition, rendering fermented legumes like dawadawa, natto, tempeh, and kinema dietary sources worldwide. This simple process leads to significant perturbations in the numerous metabolites contained in legumes and subsequent fermented products. Such metabolites including bioactive constituents, vitamins, minerals, volatile compounds, lipids, amino acids, among others contribute to the flavour, aroma, nutritional value and health beneficial properties of fermented legume products. Modifications in these complex constituents might be somewhat challenging to investigate and understand thus necessitating a robust technique such as metabolomics. Metabolomics as an analytical approach can elucidate how fermentation alters the composition of fermented legumes revealing compositional changes, nutritional enhancements, and impacts of fermentation conditions and microbial metabolism. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.

Enhancing Nutritional Quality and Color Stability of Tomato Juice through Low-Intensity Pulsed Electric Field Treatment

Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes.&#x0D; Methodology: The tomato slices were kept in the PEF treatment chamber with varying electric field strength ranging from 2-8 kV/cm and pulse numbers between 10-70 with a monopolar pulse of 1 Hz frequency having a pulse on/off time respectively of 10 µs. After the PEF treatment, the slices were processed to extract the juice for further analysis.&#x0D; Results: The study revealed significant findings regarding the effect of LIPEF treatment on Roma variety tomatoes. Treatment with 4 kV/cm and 50 pulses resulted in a remarkable 69.11% increase in lycopene content compared to untreated tomato juice. Additionally, there was a remarkable retention rate of 99.84% for ascorbic acid in the treated samples compared to the control. Furthermore, LIPEF treatment led to a substantial increase of 40.78% in the a* value, indicating enhanced red coloration of the extracted juice compared to the control. However, higher electric field strength affects the retention of ascorbic acid content.  &#x0D; Conclusion: The findings of this study demonstrate the effectiveness of low-intensity pulsed electric field (LIPEF) treatment in enhancing the lycopene content, retaining ascorbic acid, and improving the red coloration of Roma variety tomatoes. LIPEF treatment has the potential to be utilized in food processing industries to improve the quality and nutritional value of tomato-based products.

Microstructure change and functional characteristic promotion: the structural manipulation of soy protein microparticles through pH

SummaryIn this work, soy protein isolates (SPIs) were subjected to microparticulation, turning soy protein ingredients into microparticles with improved thermal stability which could be used in high‐protein foods. The pH is a critical determinant in microparticulation. Our work is mainly to investigate the effect of pH on the formation and properties of protein microparticles. To clarify the effects of pH conditions on the properties of the resulting particles, microparticulation was performed at different pH conditions (7.0, 6.0 and 5.0). Aggregation behaviours described by the parameters calculated from the protein dispersion viscosity combined with the observation of the morphology change were used to analyse the particle formation process. For the microparticles prepared at pH 5.0, soy proteins were more inclined to aggregate into clusters on a micro‐scale which had a flexible conformation. After spray drying, This powder could be easily dispersed in water, creating a dispersion with a protein concentration of 10 wt%. At this concentration, the thermal gelation capacity of the proteins was observed to decrease. Conversely, the tendency of protein aggregation was largely restricted when soy protein microparticulation was carried out at pH 7.0. As these soy protein particles in nano‐scale were dispersed in water, a decrease rather than an increase was recorded in the viscosity of this dispersion after it was heated, suggesting that these particles had improved thermal stability. This work has demonstrated that implementing appropriate pH conditions during microparticulation can prepare soy protein particles with different sizes and rheological properties, which might meet the demands of various food processing.

Recent Insights into E-tongue Interventions in Food Processing Applications: An Updated Review

Recent Insights into E-tongue Interventions in Food Processing Applications: An Updated Review

Nanosized Particles of Synthetic Silicon Dioxide Delay the Regeneration of Gastric Ulcers Created by N-Methyl-N′-Nitro-N-Nitrosoguanidine and Induce Hyper-Trophic Gastritis-like Symptoms

Synthetically produced silicon dioxide used as a food additive exhibits nanoparticle size and shape during the early stages of manufacturing. Even when processed into food products, these nanoparticles are detected. Although processing food ingredients into nanoparticles can improve absorption rates or enhance texture, there are concerns about the specific biological effects of nanoparticles. In this study, three types of silica particles, including nanosized particles, were repetitively administered to the stomach using a gastric tube or exposed to a single injection into the submucosal layer of the stomach. Macroscopic and microscopic examinations did not reveal acute toxicity. However, when silica particles were administered to the stomach during the healing and regeneration process of gastric ulcers (induced by injecting the alkylating agent of N-Methyl-N′-Nitro-N-Nitrosoguanidine into the submucosal layer), silica particles with a diameter of 70 nm (SiNPs-70) delayed regeneration more strongly than microsized silica particles with diameters of 300 nm or 1000 nm (SiMPs-300, -1000). Furthermore, fibrosis for tissue regeneration spread throughout the entire mucosa of the stomach, resulting in hypertrophic gastritis-like symptoms. The frequency of this symptom was over 50% with SiNPs-70, 20% with SiMPs-300, and 0% with SiMPs-1000. Although the silica particles used in this study differ from actual samples found in food, the impact of particle size, particularly the effects unique to nanosize, was identified as toxicity in the stomach healing process.

Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation

AbstractFoodborne illnesses occur due to contamination by pathogenic microorganisms. Therefore, decontaminating food is vital before marketing and circulation. Radio frequency (RF) heating stands out in several branches of industry, mainly food processing, as an alternative method to conventional pasteurization which takes long process times and overheating. RF heating functions without relying on heat conduction. It generates internal heat by inducing the rotation of polar molecules and the motion of ions. The advantages of dielectric heating with greater wave penetration include rapid, uniform and volumetric heating, presenting high energy efficiency. Furthermore, it is an effective, validated method for eliminating pathogens in agricultural products and is free from chemical residues. Although many reviews have discussed this technology, few reviews have covered the research trends in this field in the recent years, during which the number of studies discussing RF treatment of foods have increased. Therefore, this review focuses on the RF applications in the food industry for pest control, microbial and enzymatic inactivation of solid, liquid, and powdered foods in the last five years. Besides covering the fundamental aspects of RF technology, we also examine its benefits and drawbacks, address the challenges it presents, and explore future prospects Graphical Abstract

The Effect Of Business Size, Business Age, And Education Level on the Use of Accounting Information (among MSMEs in the food sector, Cisewu District, Garut Regency

Assessing the impact of factors such as age is the aim of this study, size, and level of education have from the utilisation of accountancy data in micros, small, and medium enterprises (MSMEs) operating in the food processing industry in Cisewu County, which is categorised as Ghartout District. In particular, the study will concentrate on the utilisation of accounting data in micro, small, and medium-sized enterprises (MSMEs). The data collection process for thats study is carried out using a methodical approach. For the purpose of analysing the data this is was collected and determining the importance on the findings, quantitative data analysis methods have been utilised. These tools include statistical tests. All micro, little, and medium companies (MSMEs) that are especially active in the food processing sector in Cisewu District, which is located in Ghartout Regency, are included in the scope of the study. A census of the complete population, which comprised of 62 different business units, was carried out by the research organisation in order to guarantee that the study would be accurate and comprehensive. In addition, the t-test and the F-test were utilised in order word determine the statistical to significance of the components that were linked with the utilisation of accounting information. Specifically, the results showed that the use of accountancy information by Micro, SME and Medium sized Enterprises (MSMEs) in the food industry in Cisewu District, Garut Regency was significantly and positively influenced by firm size, firm age and firm education level. This was the case in Cisewu District.

The Listeria monocytogenes persistence factor ClpL is a potent stand-alone disaggregase.

Heat stress can cause cell death by triggering the aggregation of essential proteins. In bacteria, aggregated proteins are rescued by the canonical Hsp70/AAA+ (ClpB) bi-chaperone disaggregase. Man-made, severe stress conditions applied during, e.g., food processing represent a novel threat for bacteria by exceeding the capacity of the Hsp70/ClpB system. Here, we report on the potent autonomous AAA+ disaggregase ClpL from Listeria monocytogenes that provides enhanced heat resistance to the food-borne pathogen enabling persistence in adverse environments. ClpL shows increased thermal stability and enhanced disaggregation power compared to Hsp70/ClpB, enabling it to withstand severe heat stress and to solubilize tight aggregates. ClpL binds to protein aggregates via aromatic residues present in its N-terminal domain (NTD) that adopts a partially folded and dynamic conformation. Target specificity is achieved by simultaneous interactions of multiple NTDs with the aggregate surface. ClpL shows remarkable structural plasticity by forming diverse higher assembly states through interacting ClpL rings. NTDs become largely sequestered upon ClpL ring interactions. Stabilizing ring assemblies by engineered disulfide bonds strongly reduces disaggregation activity, suggesting that they represent storage states.