Food Research International Research Articles

Reducing Cadmium and Lead Contamination in Cacao: A Bibliometric Analysis of 10 Years of Research Using Bibliometrics

Theobroma cacao L., a special crop, is used to make famous culinary products like chocolate that are distributed all over the world. However, heavy metals like cadmium (Cd) and lead (Pb) can taint cacao, posing health risks to farmers and consumers. Scientists and researchers are examining ways to lessen the toxicity and uptake of Cd and Pb in cacao and are putting forth prospective strategies to restrict their uptake and accumulation in cocoa. This study aims to examine the literature from the last ten years of scientific research on preventing Cd and Pb absorption into cocoa using bibliometrics from RStudio. We collected 446 articles with 2118 authors from Scopus and Web of Science, published between 2014 and 2023. Food Research International and Science of The Total Environment are the two journals with the most relevant publications about Cd and Pb contamination in cacao. The findings of the bibliometric analysis revealed that not only Cd and Pb but also other heavy metals were present in cocoa. Several studies have explored ways to prevent or reduce metal uptake by cacao, such as biochar and organic matter, lime and micronutrients, and cacao genotypes with low accumulation. Postharvest handling, such as fermentation and winnowing, is also potentially used to reduce Cd and Pb content.

Maximising olive oil by‐products

Maximising olive oil by‐products

Baking using oleogels

Baking using oleogels

Exploiting Underutilised crops

Exploiting Underutilised crops

Critical Review for the Production of Antidiabetic Peptides by a Bibliometric Approach.

The current bibliometric review evaluated recent papers that researched dietary protein sources to generate antidiabetic bioactive peptides/hydrolysates for the management of diabetes. Scopus and PubMed databases were searched to extract bibliometric data and, after a systematic four-step process was performed to select the articles, 75 papers were included in this review. The countries of origin of the authors who published the most were China (67%); Ireland (59%); and Spain (37%). The journals that published most articles on the subject were Food Chemistry (n = 12); Food & Function (n = 8); and Food Research International (n = 6). The most used keywords were ‘bioactive peptides’ (occurrence 28) and ‘antidiabetic’ (occurrence 10). The most used enzymes were Alcalase® (17%), Trypsin (17%), Pepsin, and Flavourzyme® (15% each). It was found that different sources of protein have been used to generate dipeptidyl peptidase IV (DPP-IV), α-amylase, and α-glucosidase inhibitory peptides. In addition to antidiabetic properties, some articles (n = 30) carried out studies on multifunctional bioactive peptides, and the most cited were reported to have antioxidant and antihypertensive activities (n = 19 and 17, respectively). The present review intended to offer bibliometric data on the most recent research on the production of antidiabetic peptides from dietary proteins to those interested in their obtention to act as hypoglycemic functional ingredients. The studies available in this period, compiled, are not yet enough to point out the best strategies for the production of antidiabetic peptides from food proteins and a more systematic effort in this direction is necessary to allow a future scale-up for the production of these possible functional ingredients.

Making a meal out of bugs

Making a meal out of bugs

Grape pomace in equine nutrition: effect on antioxidant status

Grape pomace in equine nutrition: effect on antioxidant status

Milk fat as a source of bioactive compounds

Milk fat as a source of bioactive compounds

Intrinsic value of food chain data

Intrinsic value of food chain data

İklim Değişikliği ve Gıda Güvenliği Konulu Hakem Denetimli Makalelerin Bibliyometrik Profili

The aim of the study is to reveal the bibliometric profile of peer reviewed articles on climate change and food safety. For this purpose, 32 articles accessed through various databases were evaluated. During browsing through databases, the terms climate change and food safety were used together on both keyword and title basis. As a result of the research, it was determined that the first article to be accessed was in 2009. It is concluded that articles on climate change and food safety were published most in 2013-2015. It was determined that the majority of the articles consisted of conceptual researches, the studies were generally cited in the 0-50 citation range, and the studies were generally in the 0–10-page range. It has been determined that the most used keywords in the articles are climate change and food safety, the articles are published mostly in Food Research International magazine and the journals in which the articles are published mostly in the field of food and beverage. When the institutions of the authors who contributed to the field are examined, it is seen that the authors who work at Wageningen University and Chung- Ang University institutions mostly contribute. As a result, it can be said that researchers show little interest in publications on climate change and food safety. In addition, researchers are advised to direct their studies by considering food security and climate change issues together.

Assessing the genetic diversity of twenty one Colombo limon L. genotypes through multivariate and covariance matrix analysis

Assessing the genetic diversity of twenty one Colombo limon L. genotypes through multivariate and covariance matrix analysis

Electrochemical ZnO-Based Impedimetric Sensor for Aqueous Ammonia Detection for Precision Animal Agriculture

Electrochemical ZnO-Based Impedimetric Sensor for Aqueous Ammonia Detection for Precision Animal Agriculture

Effect of two rearing systems on quality of Cinta Senese sausages

Effect of two rearing systems on quality of Cinta Senese sausages

Insects as sustainable feed and food

Submitted 2020-07-06 | Accepted 2020-07-31 | Available 2020-12-01 https://doi.org/10.15414/afz.2020.23.mi-fpap.214-216 Insects are one of the proposed responses to the increasing request of alternative feed/food productions with high production yield and low environmental impact. Insect production offers a new sustainable alternative for unexploited or underexploited resources, in accordance with the waste hierarchy principles. Insects constitute a reliable alternative or addition to feed due to their nutritional characteristics (e.g. protein content, amino acid profile and/or digestibility levels). Edible insects may be part of human foods mostly as ingredients in already well-known products or integration of insect-based foods into existing diets. In the near future research is needed to increase knowledges and support the insect industry to a considerably scale up to reach competitive price and high-quality products. Keywords: entomophagy, novel food, environment, protein, fat Reference Finke, M. D., Rojo, S., Roos, N., van Huis, A., & Yen, A. L. (2015). The European Food Safety Authority scientific opinion on a risk profile related to production and consumption of insects as food and feed. Journal of Insects as Food and Feed, 1(4), 245–247. https://doi.org/10.3920/JIFF2015.x006 Gasco, L., Biancarosa, I., & Liland, N. S. (2020). From waste to feed: A review of recent knowledge on insects as producers of protein and fat for animal feeds. Current Opinion in Green and Sustainable Chemistry. https://doi.org/10.1016/j.cogsc.2020.03.003 Kroeckel, S., Harjes, A.-G. E., Roth, I., Katz, H., Wuertz, S., Susenbeth, A., & Schulz, C. (2012). When a turbot catches a fly: Evaluation of a pre-pupae meal of the Black Soldier Fly (Hermetia illucens) as fish meal substitute — Growth performance and chitin degradation in juvenile turbot (Psetta maxima). Aquaculture, 364–365, 345–352. https://doi.org/10.1016/j.aquaculture.2012.08.041 Lock, E. J., Biancarosa, I., & Gasco, L. (2018). Insects as raw materials in compound feed for aquaculture. In Halloran, A. et al. (eds.) Edible Insects in Sustainable Food Systems. Springer International Publishing (pp. 263–276). Mancini, S., Moruzzo, R., Riccioli, F., & Paci, G. (2019). European consumers’ readiness to adopt insects as food. A review. Food Research International, 122, 661–678. https://doi.org/10.1016/j.foodres.2019.01.041 Murefu, T. R., Macheka, L., Musundire, R., & Manditsera, F. A. (2019). Safety of wild harvested and reared edible insects: A review. Food Control, 101, 209–224. https://doi.org/10.1016/j.foodcont.2019.03.003 Nischalke, S., Wagler, I., Tanga, C., Allan, D., Phankaew, C., Ratompoarison, C., Razafindrakotomamonjy, A., & Kusia, E. (2020). How to turn collectors of edible insects into mini-livestock farmers: Multidimensional sustainability challenges to a thriving industry. Global Food Security, 26, 100376. https://doi.org/10.1016/j.gfs.2020.100376 Sogari, G., Amato, M., Biasato, I., Chiesa, S., & Gasco, L. (2019). The potential role of insects as feed: A multi-perspective review. Animals, 9(4), 119. https://doi.org/10.3390/ani9040119 van Huis, A. (2013). Potential of insects as food and feed in assuring food security. Annual Review of Entomology, 58, 563-583. https://doi.org/10.1146/annurev-ento-120811-153704 van Huis, A. (2020). Insects as food and feed, a new emerging agricultural sector: a review. Journal of Insects as Food and Feed, 6(1), 27–44. https://doi.org/10.3920/JIFF2019.0017 van Huis, A., & Oonincx, D. G. A. B. (2017). The environmental sustainability of insects as food and feed. A review. Agronomy for Sustainable Development, 37(5), 43. https://doi.org/10.1007/s13593-017-0452-8 van Huis, A., & Tomberlin, J. K. (2017). Insects as food and feed : from production to consumption. Wageningen: Wageningen Academic Publishers. van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects. Future prospects for food and feed security. In FAO Forestry Paper (Vol. 171). Retrieved from http://www.fao.org/docrep/018/i3253e/i3253e.pdf

Effect of the supplementation of olive leaves and olive cake on growth performance and bone mineralisation of broiler chickens

Effect of the supplementation of olive leaves and olive cake on growth performance and bone mineralisation of broiler chickens

Fatty acid profile analysis of grape by-products from Slovakia and Austria

Fatty acid profile analysis of grape by-products from Slovakia and Austria

Protein diversification

Protein diversification

Twenty-six years anniversary (1992-2018) of Food Research International: An overview of research trends.

Food Research International, the peer-reviewed international journal launched in 1992, celebrated its 26years anniversary in 2018. Therefore, we presented an overview on the trending profile of Food Research International and its scientific achievements from 1992 to 2018 by identifying its trends in impact factor, h-index, journal rank, most cited articles, institutes, and countries. The data were retrieved from the Web of Science Core Collection and Scopus®. Several scientific achievements were observed in publications (a total of 6,751), impact factor (0.63-3.57), and citations (a total of 1,78,770) over the 26-year period. The most cited documents were related to the interdisciplinary research within food science and technology and contributed to strengthen the progress of science within the field. In 2007, a systematic review published in Food Research International explored the understanding of microencapsulation and their applications, which captured the scientific attention on microencapsulation in global research community. The journal published in vitro antioxidant assays that highly contributed to the process and analytical applications in food processing industries. Food Research International reported a good citing (cites given) and cited (cites received) relationship with the leading journals within the field. Brazil (301) was the most productive country with the highest contributions to the journal. Overall, these findings highlighted the evolution, quality, and productivity of the journal and provided an opportunity for early-career researchers to conduct more innovative studies in food science and publish in Food Research International.

Corrigendum to “Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars” [Food Research International 119 (2019) 398–410

Corrigendum to “Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars” [Food Research International 119 (2019) 398–410

Sensors support machine learning

Sensors support machine learning