Food Processing Research Articles

Non-thermal plasma decontamination of microbes: a state of the art.

Microbial decontamination is a critical concern in various sectors, from healthcare to food processing. Traditional decontamination methods, while effective to a degree, present limitations in terms of environmental impact, efficiency, and potential harm to the target material. This review investigates the emerging realm of non-thermal plasma (NTP) as a promising alternative for microbial decontamination, emphasizing its mechanisms, reactor designs and applications. The mechanism decomposed into physical, chemical and biological effects of plasma, are elaborated upon to provide a foundational understanding of the intrinsic principles of plasma decontamination. Except for the generation type of NTP, reactors and other parameters by which NTP achieves microbial decontamination, emphasizing the design considerations and parameters that influence its efficacy. Moreover, the latest applications of NTP in decontaminating air, water, and surfaces, supported by the latest research findings in each domain are explored. Additionally, the perspectives on the future research tendencies of NTP decontamination and disinfection are highlighted with potential avenues for exploration and innovation. Through this comprehensive review, the aim is to underscore the potential of NTP, particularly DBD plasma, as a versatile, efficient, and environmentally friendly method for microbial decontamination.

Operational Performance Evaluation Model for Food Processing Machinery Industry Chain

This study aims to create a performance evaluation model for the food processing machinery industry. The goal is to help food processing plants improve both process quality and competitiveness. Additionally, component failures may disrupt the continuous operation of the food processing machine, potentially resulting in insufficient production and delays in delivery, which in turn leads to cost losses. For the sold food processing machinery, decreases in the average number of failures within a unit of time, the average repair response time when a failure occurs, and the average repair duration are three crucial factors in minimizing the total expected loss due to machine failures. Based on these three important factors, this study established the following evaluation indices: (1) the processing performance index, (2) the repair reporting performance index, and (3) the maintenance performance index. These indices serve as tools for assessing the performance of the three key operational aspects. This study employed a radar chart to construct the evaluation model, which can directly compare the critical values with the point estimates of three indices. Consequently, this approach can judge whether the operational performance has achieved the required level. This can maintain the simplicity and usability of point estimates while reducing the risk of misjudgment due to sampling errors.

High Pressure Processing: Pros and Cons

The food industry now uses high pressure processing to increase the shelf life of foods and maintain their nutritional value. This non-thermal preservation technique can successfully inactivate rotting and spoilage-causing bacteria and enzymes without the need for high temperatures during the preservation process. Food is exposed to high pressure, usually in the range of 100 to 600 MPa. High-performance processing keeps food at or slightly above room temperature to prevent heat-sensitive flavors and nutrients from being thermally destroyed during food preparation. This contributes to the preservation of the natural sensory and nutritional properties of the product. Because this process is able to eliminate bacteria and organisms responsible for spoilage, it is a very efficient way to increase the time available to eat foods. Unlike traditional heat-based methods, HPP inactivates harmful microorganisms and enzymes through the application of extreme pressure (100–600 MPa) at low temperatures, thereby reducing thermal degradation. HPP also helps retain bioactive compounds, making it an ideal choice for consumers looking for minimally processed, high-quality foods. This article explores the principles, applications, and benefits of HPP, as well as the challenges and future prospects of its integration into food processing systems.

Performance Characteristics of the Quantitative Method for Staphylococcus aureus in Food Products Correspond to ISO 16140-3: 2021

Staphylococcus aureus is a pathogenic bacterium that poses significant health risks when present in food products. High levels of Staphylococcus aureus in food can indicate poor hygiene and handling practices during food production, processing, or storage. In order to maintain food safety and quality, verification of the quantitative method of Staphylococcus aureus is very important. Method verification represents a crucial stage in guaranteeing that all employed procedures conform to the necessary criteria for dependable and precise data. Following the guidelines established in ISO 16140-3:2021, method verification is accomplished through the calculation of the Intralaboratory Reproducibility Standard Deviation (SIR) for implementation validation and the eBias value for verifying the suitability of the method for assessing specific food items. This research was conducted with the objective of confirming the ISO 6888-1:2021 as the designated reference method for quantifying Staphylococcus aureus in food products. For the purpose of confirming the implementation of the method, Cheese was utilized as the test food item. In the context of verifying the method's applicability to different food products, a range of items including condensed milk, margarine, baby porridge, cassava chips and ready-to-eat sausage were examined as challenging foods. Every chosen food item was artificially contaminated with Staphylococcus aureus WDCM 00034. The SIR value obtained was 0.04 ≤ 2× 0.11 (the lowest mean of SR value from ISO 6888-1:2021) which indicated that the National Quality Control Laboratory of Drug and Food (NQCLDF), Indonesian FDA was able to implement the method very well. In addition, the eBias value for all types of food tested was below 0.5log10, which showed that the quantitative method for coagulase-positive Staphylococci (Staphylococcus aureus and other types) could be applied in the NQCLDF laboratory for the extensive scope of food.

Dehydrated Food Waste and Leftover for Trench Composting

The growing global population has a persistently negative impact on the economy and ecology due to food waste. This topic has recently received much attention from around the world. For both homes and the food processing industry, recycling food waste is crucial to waste management. This study aims to show how dehydrated food scraps and leftovers can be used as raw materials for trench compost to enhance soil quality and reduce leachate and greenhouse gas emissions. The results showed that the pre-treatment and air temperature significantly affected the finished trench compost products’ EC, pH, and nutrient content. Pretreated dried leftover at 80°C after trench compost was found to have the highest value of CNH, S (36.53%), and micronutrients (0.103404%) when compared to micronutrients in the final product of pre-treatment dried leftover at 80<i>℃</i> after trench compost that was (0.057273%). Dehydrated leftovers from trench compost were thought to have nutrient content that would improve soil quality, slow decomposition, and reduce odor, thus enabling more frequent trash collection.

PENINGKATAN SUMBER PENDAPATAN MASYARAKAT DESA SOROPIA KECAMATAN SOROPIA KABUPATEN KONAWE MELALUI PELATIHAN PEMBUATAN BAKSO AYAM

Community service activities carried out by a team of lecturers from the Faculty of Animal Husbandry integrated with the Thematic KKN program from the Research and Community Service Institute (LPPM) of Halu Oleo University in 2024 were carried out in Soropia village, Soropia sub-district, Konawe district. Introducing post-harvest livestock meat processing techniques into chicken meatballs to the Soropia village community. This is intended to increase community creativity in processing food ingredients and become a source of income. Community service activities in Soropia village were carried out in two stages. The first stage is a village community meeting regarding the delivery of work programs. Furthermore, the second stage is the demonstration stage of making meatballs. Meatball processing in principle consists of four stages, namely, crushing, grinding meat, making dough, molding meatballs and cooking and packaging. The output achieved in this activity is an increase in the insight and knowledge of the Soropia village community regarding post-harvest livestock processing.

Rice, lamb and tuna. Food processing and acquiring strategies in the medieval harbour city of Qalhât (Oman): Bioarchaeological evidence from the twin houses' building (B94)

The rise of the kingdom of Hormuz during the 13th–15th c. CE led to the development of harbour cities such as Qalhât (Sultanate of Oman), considered as the kingdom's second capital. However, although some textual sources are available, a lack of bioarchaeological analysis means that the food-processing activities and subsistence strategies set up to feed this urban population are still largely unknown. Multi-proxy analyses, including zoological, ichthyological, and botanical, have therefore been undertaken on the twin house building (B94) at the site of Qalhât. Cross-referencing these data allowed for the identification of several food processing activities and the function of some rooms due to their spatial distribution. In addition, these data give new insights into fishing practices (intensively exploited pelagic zone) and the composition and management of agropastoral systems (in the form of oasis date palm gardens, using a combination of crops, weeds and livestock), as well as food acquiring strategies that relied on the importation of plant products via the long-distance maritime trade networks of the western Indian Ocean. The study of building (B94) has provided major data to understand the way of life of the inhabitants of this region for this period, still too little studied.

Germination process impact on proximate, minerals, and phytochemicals of malt barley, Abyssinian purple-colored barley and wheat

In this study we aimed to determine germination time impact on the proximate, minerals and phytochemicals content of malt barley, Abyssinian purple-colored barley and wheat grow in Southern highland of Tigray. Germination evenly affected protein, carbohydrate, iron, calcium, zinc, and phenolic. It also inversely affected the fiber, fat, ash, tannin, and anthocyanin content of the colored cereals. The crude protein content of raw cereals, which ranged from 6.30 to 8.40% increased after germination to 6.60–8.90%. Mineral element of mature cereals varied across cultivars and their level increased (171.4–223.3 to 227.3–249.8 mg/100 g) after germination. After 72 h germination time, condensed tannin concentration decreased from 2.27 to 5.24 into 0.20–3.6 mg GAE per 100 g. The phenolic content tripled from 63.5 to 189.6 mg GAE per 100 g in germinated samples. Anthocyanin of raw whole purple colored-barley had highest value (303.0 mg GAE/100 g) and followed by raw purple colored wheat (266.0 mg GAE/ 100 g). Both purple colored-barley and -wheat showed decreased TAC after germination, along with changes in protein, mineral and tannin. When after germination, it drastically decreased into 207.2 and 137.4 mg GAE/100 g. Germinated cereal which had higher protein and mineral content showed very strong positive correlation. A germination process should be accounted for improved utilization of these purple-colored cereals might be best alternative sources of malt. While germination inversely influenced to anthocyanins. Thus, it is vulnerable molecules that require special stabilization treatments during food preparation and processing.

Enhanced Labeling to Promote Consumption of Nutrient Dense Foods and Healthier Diets.

Background/Objectives: Efforts are underway worldwide to design and deploy food labeling systems that provide consumers with the information needed to shift dietary patterns toward nutrient dense, healthier foods. Despite a compelling need for progress, worrisome public health trends persist that are rooted in the popularity of unhealthy, heavily processed foods. Methods: The nutrition and health-related content on the packaging of nine common foods sold in the US and Europe is analyzed and compared. The current scope of nutrient-specific messaging is characterized, including messages highlighting health-related benefits stemming from the mix and levels of mostly macronutrients in food products. Results: An average of 6.9 unique nutrition-related messages appear on the packaging of nine US food products, while EU food products contain an average of 5.0. Messaging around the ingredients in food products accounts for the largest share, e.g., "100% whole grain", "Vegan", and "No artificial preservatives". The macronutrients of fat, fiber, cholesterol, salt, sugar, and protein are the focus of most messaging around health benefits. The degree of food processing and essential vitamin, mineral, and phytochemical micronutrients receive little or no attention, despite their importance in positive health outcomes. Conclusions: Current nutrition-related labeling fails to inform consumers of the enormous differences in the contribution of food products in meeting nutritional needs. Existing metrics and rating systems do not effectively account for the critical relationship between nutrient density and caloric content. Existing metrics and systems do not reflect the impacts of processing on food nutritional quality in ways that provide consumers meaningful information. New concepts, metrics, and label elements are described that could promote healthier dietary patterns. Clear and mandatory nutrition labeling could begin shifting market share toward healthier options, and this could trigger and guide changes in manufactured food recipes that make brand-name products healthier, benefiting all consumers.

Effects of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins.

Grilling has become a widespread method of thermal food processing. However, food prepared in this way may be a source of carcinogenic organic compounds, such as polycyclic aromatic hydrocarbons (PAHs). The present study aimed to evaluate the impact of different marinades and grilling tools on PAH contamination of chicken breast tenderloins. Together with the determination of PAHs carried out using the QuEChERS-HPLC-FLD/DAD method, the meat's weight loss after the thermal process and the color of raw and grilled samples were analyzed. Statistically, the highest levels of PAH contamination were found in samples prepared on a charcoal grill without a tray, whereas the lowest were seen using the ceramic contact grill. Meat marination showed that universal and chicken marinades can be barriers against PAHs. Following requirements set in Commission Regulation (EU) No. 915/2023, none of the analyzed samples exceeded the maximum allowable level for B[a]P (5.0 µg/kg) and the sum of four marker-heavy PAHs (30.0 µg/kg). Thus, preparing meat before the thermal process, including marinades rich in phenolic compounds, and selecting a grilling method with appropriate grilling tools can ensure food safety and effectively reduce PAH contamination in grilled poultry meat.

Effects of 12 and 24 Weeks of Interdisciplinary Interventions on Health-Related Physical Fitness, Biochemical Markers, and Level of Food Processing in Overweight or Obese Adolescents: A Longitudinal Study

Effects of 12 and 24 Weeks of Interdisciplinary Interventions on Health-Related Physical Fitness, Biochemical Markers, and Level of Food Processing in Overweight or Obese Adolescents: A Longitudinal Study

Detection of bacteria of the genus Salmonella in meat from north-western Croatia

Salmonellosis is one of the most common food-borne zoonoses, and the most common source of infection for humans is meat and meat products. In 2023, 1125 samples of portioned meat (chicken, pork, beef) were tested in butcher shops in five districts of northern Croatia. The samples were tested for the presence of bacteria of the genus Salmonella, which were isolated in 88 (7.82%) samples. Salmonella was isolated from 604 chicken meat samples in 69 (11.4%) samples, from 319 pork samples in 10 (3.1%) samples and from 202 beef samples in 9 (4.5%) samples. Serological typing identified S. Infantis in 60 (87%) isolates from chicken meat samples, S. Mbandaka in 6 (8.7%) and S. Enteritidis in 3 (4.3%) samples. In pork, S. Derby was identified in 2 (20%) isolates, S. Typhimurium, S. Typhimurium (monophasic), S. London and S. Rissen in one isolate each (10%). In beef, S. Bovismorbificans was detected in 5 (55.6%) and S. Muenster in one (11.1%) isolate. Salmonellosis can be an economic problem due to the damage it causes in intensive production, but also a significant public health challenge as it spreads into the environment through the consumption and handling of contaminated meat in slaughterhouses, food processing and retail facilities. The implementation of appropriate hygiene measures and good hygiene practices from farms and slaughterhouses to butchers could help to reduce the contamination of meat with bacteria of the genus Salmonella.

Greenhouse Gas Emissions from Cold Chains in Agrifood Systems

Cold chains are essential components of agrifood system activities, from storage and food processing to transport, retail, and household consumption. We devise a comprehensive methodology, validated against established data, to estimate both direct (due to refrigerant use) and indirect (from energy use) greenhouse gas emissions from agrifood system cold chains, expanding previous approaches, which had focused on direct emissions only. We found that in 2022, world-total indirect emissions from energy use in cold chains were more than twice the direct component from refrigerants. This resulted in a new estimate of world-total GHG emissions from agrifood system cold chains of 1.32 Gt CO2eq in 2022, with significant growth over the past two decades (0.52 Gt CO2eq in 2000). Household consumption and food processing represented the most significant contributors to agrifood system emissions from cold chains, together representing in 2022 three-fourths of the total. These results align well with known global patterns of energy use in the refrigeration sector and highlight the importance of targeting cold chains within agrifood system with GHG emission mitigation actions.

Understanding the Molecular Interactions Between Pandan Pigment and Food Components for Enhanced Thermal Stability.

Pandan pigment (Pandanus amaryllifolius) is widely used as a natural food coloring and flavoring agent. However, its application in food is limited because of its susceptibility to thermal degradation during food processing, which affects both pigment stability and color. Despite its growing use, there is limited research on how common food ingredients can mitigate this degradation. This study addresses this gap by exploring the effects of sucrose, lactose, rice starch, whey protein, and soy protein isolate on the thermal and color stability of pandan pigment under various heating conditions (65 °C, 95 °C, 115 °C, and 121 °C for 15 min). Spectroscopic techniques (UV-visible, infrared, and fluorescence) and laser confocal microscopy were used to elucidate the molecular interactions. The results revealed that rice starch provided the strongest protection, followed by whey protein, soy protein isolate, lactose, and sucrose, although the protective effects decreased at higher temperatures. These findings offer new insights into the use of sugars and proteins to increase the thermal stability of natural pigments in food applications.

Strategies for effective high pressure germination or inactivation of Bacillus spores involving nisin.

Extremely resistant spore-forming bacteria are widely distributed in nature. They infiltrate the food chain and processing environments, posing risks of spoilage and food safety. Traditional heat-intensive inactivation methods often negatively affect the product quality. HP germination-inactivation offers a potential solution for better preserving sensitive ingredients while inactivating spores. However, the presence of ungerminated (superdormant) spores hampers the strategy's success and safety. Knowledge of strategies to overcome resistance to HP germination is vital to progress mild spore control technologies. Our study contributes to the evaluation and development of mild preservation processes by evaluating strategies to enhance the HP germination-inactivation efficacy. Mild preservation processes can fulfill the consumers' demand for safe and minimally processed food.

The postbiotic potential of Aspergillus oryzae - a narrative review.

The filamentous fungus Aspergillus oryzae has a long tradition in East Asian food processing. It is therefore not surprising that in recent years fermentation products of A. oryzae have attracted attention in the emerging field of postbiotics. This review aims to provide a comprehensive summary of the potential postbiotic effects of fermentation products from A. oryzae, by discussing possible mechanisms of action against the background of the molecular composition determined so far. In particular, cell wall constituents, enzymes, extracellular polymeric substances, and various metabolites found in A. oryzae fermentation preparations are described in detail. With reference to the generally assumed key targets of postbiotics, their putative beneficial bioactivities in modulating the microbiota, improving epithelial barrier function, influencing immune responses, metabolic reactions and signaling through the nervous system are assessed. Drawing on existing literature and case studies, we highlight A. oryzae as a promising source of postbiotics, particularly in the context of animal health and nutrition. Challenges and opportunities in quality control are also addressed, with a focus on the necessity for standardized methods to fully harness the potential of fungal-based postbiotics. Overall, this article sheds light on the emerging field of A. oryzae-derived postbiotics and emphasizes the need for further research to fully realize their therapeutic potential.

From Field to Market: The Challenges Faced by Onion Growers in Chitradurga, Karnataka, India

Horticultural crops are integral to the Indian economy, serving as a major source of employment, and supplying vital raw materials to the food processing sector. Their cultivation leads to enhanced farm profitability, driven by increased yields and improved market opportunities. Moreover, the export of horticultural produce significantly contributes to foreign exchange earnings, further strengthening India's economic framework. Onion grows extensively across the nation in a variety of climates. India is the world's second-largest producer of onions. It ranks first in terms of acreage, third in terms of exports, and contributes roughly 22.83% to global production. The present study was conducted in 2023 in the Chitradurga district of Karnataka, aimed to identify the challenges faced by onion growers and gather their recommendations for addressing these issues. A total of 120 farmers were selected for the study, comprising sixty small and sixty big farmers. Utilizing an ex post facto research design, data were collected through a pre-tested, structured interview method. The findings highlighted several key constraints in onion cultivation, including limited awareness of nutrient management, price fluctuations in the market, and inadequate access to credit. The majority of farmers recommended the implementation of a minimum support price for onions and timely provision of credit at low-interest rate to mitigate these challenges.

Impact of morphology of hydrophilic and hydrophobic bentonites on improving the pour point in the recycling of waste cooking oils

Waste Cooking Oils (WCOs) are generated worldwide through industrial food processing and household use, posing environmental concerns upon disposal. Bentonites often showed to be effective in removing minor contaminants in vegetable oil refining. The present research focused on the processing of raw WCOs using four bentonites, two commercials and two obtained by ball milling of the latest. The different bentonites (hydrophobic and hydrophilic) were characterized before and after ball milling (BM) procedure, including an exhaustive analyses of crystal structure, morphology and surface area via x-ray diffraction (XRD), transmission electron microscopy (TEM), scanning electron microscopy (SEM), and N2-physisorption technique. Optimization of BM processing in terms of milling time was achieved within 60 min. The milled powders were then tested as adsorbents for recycling WCOs with different degrees of decomposition (expressed in terms of free fatty acids, FFAs, content). Employing a design of experiments approach, the impact of five parameters (FFAs content, temperature, specific surface area, stirring, BM time) on the resulting pour point (PP), taken as a quality benchmark for recycled oil, was assessed. Quantitative multivariate statistical analysis revealed temperature's negligible role and identified the significant impact of two characteristics of the bentonite (specific superficial area and ball milling time), as well as the relevant role of the stirring during the treatment. At the end, hydrophilic bentonite resulted able to improve the PP of waste oils with a low content of free fatty acids of about 10 °C.

Exploring Consumption of Ultra‐Processed Foods and Diet Quality in the Context of Popular Low Carbohydrate and Plant‐Based Dietary Approaches

ABSTRACTThis study investigates diet quality across four popular dietary patterns: Ketogenic Diet, Low‐Carbohydrate Healthy‐Fat, Vegetarian, and Vegan, employing the NOVA and Human Interference Scoring System (HISS) classification systems. Utilizing a modified Food Frequency Questionnaire (FFQ) and analyzing 168 participants' dietary habits, the research identifies notable differences in dietary quality among the dietary patterns. While all groups reported lower consumption of UPFs than the general population, plant‐based diets demonstrated higher UPF consumption than ketogenic and low carbohydrate diets. The study reveals that both NOVA and HISS effectively identify UPFs, with significant differences observed at various processing levels, except for UPFs where both systems showed similarity. This research contributes to the detailed understanding of diet quality within popular dietary patterns, highlighting the importance of considering food processing in dietary choices and the need for ongoing research to further elucidate the health implications of different types of UPFs.

Computational outline on heat transfer analysis and entropy generation in hydromagnetic squeezing slip flow of hybrid nanofluid

PurposeThe current work investigates an unsteady squeezed flow of hybrid-nanofluid between two parallel plates in occurrence with a uniform transverse magnetic field. Water is used as base fluid mixed with Graphene Oxide (GO) and Copper (Cu) nanoparticles. The flow considered here is under slip boundary conditions.Design/methodology/approachThe governing PDEs are transmuted into ODEs by applying an appropriate similarity transformation and then solved numerically using the 4th order R-K method with shooting technique. Graphical illustrations for velocity, temperature, entropy generation (NG), Bejan number (Be), streamline etc. are presented and discussed in detail from the physical point of view. The nature of the Nusselt number is also studied numerically through contour plots for different flow parameters.FindingsThere is no funding obtained for the research work.Social implicationsThis kind of study may be used in various fields including polymer processing, lubrication apparatus, compression including hydrodynamical machines compression, food processing etc.Originality/valueIt is observed that very little investigation has yet been made about the movement of hybrid nanofluid between two analogous plates.