Food Science Research Research Articles

Innovative Pathogen Reduction in Exported Sea Bass Through Atmospheric Cold Plasma Technology.

The safety of sea bass is critical for the global food trade. This study evaluated the effectiveness of atmospheric cold plasma in reducing food safety risks posed by Salmonella Enteritidis and Listeria monocytogenes, which can contaminate sea bass post harvest. Cold plasma was applied to inoculated sea bass for 2 to 18 min, achieving a maximum reduction of 1.43 log CFU/g for S. Enteritidis and 0.80 log CFU/g for L. monocytogenes at 18 min. Longer treatments resulted in greater reductions; however, odor and taste quality declined to a below average quality in samples treated for 12 min or longer. Plasma treatment did not significantly alter the color, texture, or water activity (aw) of the fish. Higher levels of thiobarbituric acid reactive substances (TBARSs) were observed with increased exposure times. Cold plasma was also tested in vitro on S. Enteritidis and L. monocytogenes on agar surfaces. A 4 min treatment eliminated the initial loads of S. Enteritidis (2.71 log CFU) and L. monocytogenes (2.98 log CFU). The findings highlight the potential of cold plasma in enhancing the safety of naturally contaminated fish. Cold plasma represents a promising technology for improving food safety in the global fish trade and continues to be a significant area of research in food science.

Webometric analysis of the visibility, reach and impact of food science research publications: institute of agricultural research and training, ibadan (1972-2023)

This study evaluated the visibility, reach and impact of Food Science research publications from the Institute of Agricultural Research and Training (IAR&T) in Ibadan, Nigeria, over the period 1972-2023. Utilizing webometric analysis, data were collected from Google Scholar, Research Gate, and Scopus, focusing on citation metrics, article counts, and online engagement. A total of 745 scholarly articles across various food science disciplines, including Food Microbiology, Human Nutrition, Meat Science, Nutritional Biochemistry, and Food Science Technology and Biotechnology, were analyzed. The study incorporated log file data from the 14 food scientists’ profiles, examining a total of 9,392 cited works. These citations were derived from materials indexed by Google Scholar (5,221 citations), Research Gate (3,358 citations) and Scopus (813 citations). Findings revealed that Food Science Technology and Biotechnology had the highest number of articles and citations, with 257 articles (64.4% of total) on Google Scholar and 3,108 citations (60% of total). Research Gate showed 171 articles (65% of total) with 2,249 citations (67% of total), while Scopus recorded 52 articles (63% of total) with 449 citations (55.2% of total). A paired t-test measuring the evolution of access and growth in published works indicated a statistically significant increase (p < 0.05) across all specializations in Food Science. Citations for Food Science/Technology and Biotechnology rose from 19 (1%) in 1972-1997 to 3,089 (99%) in 1998-2023, highlighting substantial growth in visibility and usage. The geographical distribution analysis showed that Africa had the highest citation metrics, followed by Europe, North America with Asia and South America having relatively lower impact. The study underscores the critical role of digital platforms in enhancing research impact and suggested that improved dissemination strategies are needed, particularly for areas with lower reach such as food Microbiology. These findings provided valuable insights for researchers aiming to enhance the visibility and impact of scientific research in food Science.

A comparative analysis on impact of drying methods on metabolite composition in broccoli microgreens

This study evaluated the effect of three preparation methods—fresh, microwave drying, and air fryer drying—on the bioactive compounds in broccoli microgreens. Microgreens, harvested 12 days after sowing, were processed and analyzed using LC-MS/MS. The data analysis involved ANOVA, Tukey's HSD, heatmaps, PCA, hierarchical clustering, and KEGG pathway analysis. While ANOVA showed no significant differences (P > 0.05) in the total quantity of compounds between the methods, the presence or absence of specific compounds varied significantly (P < 0.05) between the Fresh, Microwaved, and Air Fried Samples. Heatmap analysis indicated a moderate positive correlation between the Fresh Sample and both processed samples. PCA and KMeans clustering revealed distinct differences in compound concentrations across the methods, with box plots highlighting variability within clusters. The dominant compounds varied, with the Fresh Sample exhibiting the highest mean antioxidant and anticancer activity. All methods primarily affected metabolic and secondary biosynthesis pathways. This study underscores the importance of preparation methods in influencing the nutritional and bioactive compound composition of broccoli microgreens, with implications for food science and metabolic research. Optimizing these techniques could further enhance their health benefits.

Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food-sourced functional factors and their health benefits.

Network pharmacology is an emerging interdisciplinary research method. The application of network pharmacology to reveal the nutritional effects and mechanisms of active ingredients in food is of great significance in promoting the development of functional food, facilitating personalized nutrition, and exploring the mechanisms of food health effects. This article systematically reviews the application of network pharmacology in the field of food science using a literature review method. The application progress of network pharmacology in food science is discussed, and the mechanisms of functional factors in food on the basis of network pharmacology are explored. Additionally, the limitations and challenges of network pharmacology are discussed, and future directions and application prospects are proposed. Network pharmacology serves as an important tool to reveal the mechanisms of action and health benefits of functional factors in food. It helps to conduct in-depth research on the biological activities of individual ingredients, composite foods, and compounds in food, and assessment of the potential health effects of food components. Moreover, it can help to control and enhance their functionality through relevant information during the production and processing of samples to guarantee food safety. The application of network pharmacology in exploring the mechanisms of functional factors in food is further analyzed and summarized. Combining machine learning, artificial intelligence, clinical experiments, and in vitro validation, the achievement transformation of functional factor in food driven by network pharmacology is of great significance for the future development of network pharmacology research.

Development and optimization of sustainable and functional food packaging using false banana (Enset) fiber and zinc-oxide (ZnO) nanoparticle-reinforced polylactic acid (PLA) biocomposites: A case of Injera preservation

In a global context marked by food insecurity, it is essential for food science and packaging technology researchers and stakeholders to ensure the availability of safe and adaptable foods with minimal environmental impact. Achieving sustainability in food packaging requires multiple approaches, including the use of natural and biodegradable materials including cellulosic fibers. The current study aimed to develop and characterize and optimized an effective biocomposite food packaging/storing materials, specifically for a popular Ethiopian flatbread called injera, made from a grain called ‘Teff’ (Eragrostis tef). The proposed biocomposite food storage and packaging was designed by incorporating fiber-reinforcing materials, namely false banana, also called Enset fibers (EFs), and ZnO nanoparticles (ZnO NPs) into a polylactic acid (PLA) matrix. A central composite design (CCD) approach was used to evaluate the impact of the reinforcing Enset fibers (EFs) at 5 %, 15 %, and 25 % and ZnO NPs at 0 %, 5 %, and 10 % levels. The developed functional biocomposite packaging materials were tested and characterized for various properties, including mechanical strength, water activity, antifungal activity, and migration properties. The results showed that the inclusion of ZnO NPs improved the tensile strength, migration, and barrier properties, while the reinforcing fiber enhanced mechanical and migration properties but reduced barrier properties. The combined effect of the reinforcement fibers (EFs) and ZnO NPs led to further improvements in the mechanical strength and migration properties, though no interaction effect was observed on barrier properties. The optimal solution, consisting of 6.7 % ZnO nanoparticles and 6 % Enset fibers, resulted in a highly effective packaging and storage prototype that extended the freshness of the food for over eight days.

Traditional fermented foods from Côte d'Ivoire: Knowledge, consumption and production methods in five localities surveyed

Traditional fermented foods (TFFs) play a critical role in the diet and cultural heritage of Côte d'Ivoire. This study aimed to explore the diversity, consumption patterns, and production methods of TFFs across five Ivorian cities: Bouaké, Korhogo, Daloa, San Pedro, and Aboisso. A survey conducted with 1894 participants from varied socio-demographic sectors assessed their familiarity with, and consumption of, TFFs. The findings indicate that while only 32.48% of respondents were aware of the term “TFFs,” the specific foods themselves were widely recognized and integrated into daily diets. The most familiar TFFs included “Attiéké" (99.47%), “Placali” (97.04%), “Gnonmi/Wonmi” (97.99%), “Dèguè" (97.04%), “Gari” (97.04%), “Baka/coco baka” (95.25%), “Bandji” (94.09%), “Soumbala” (91.18%), “Adjouevan” (91.18%) and “Tchapalo” (88.70%). Notably, 99% of participants reported including TFFs in their meals, with “Attiéké" and “Placali” being the most prevalent, except in Korhogo, where attiéké and “Soumbala” predominated. The primary motivations for TFFs consumption were preference (794 respondents), accessibility (735) and taste (596). Production techniques varied, with most TFFs being produced through spontaneous fermentation. This study underscores the significant, yet underappreciated, role of TFFs in Ivorian cuisine and suggests potential areas for further research in food science and cultural studies.

Surface plasmon resonance, molecular docking, and molecular dynamics simulation studies of lysozyme interaction with tannic acid.

Lysozyme (LZM) is an important enzyme in medicine and industry. Tannic acid (TA) is used in brewing, wine industry, and as a food flavor enhancer. In nutritional and food science, LZM interacts with TA, notably in wine and saliva. This study aimed to investigate the binding interaction between LZM and TA using surface plasmon resonance, molecular docking, and molecular dynamics simulation. Chicken egg white lysozyme (CEWLZM) was applied as a model protein. Tri-N-acetylchitotriose (NAG3), the known inhibitor of CEWLZM, was used in the redocking experiments to determine the precise binding location within the complex. The average binding energies obtained from docking NAG3 and tannic acid to the target structure of CEWLZM were found to be -6.46 ± 0.05 kcal/mol and -7.52 ± 0.39 kcal/mol, respectively. The binding free energy of the CEWLZM-TA complex was then calculated as -27.61 kcal/mol by MMPBSA based on MD simulation trajectories. The observed interactions between the ligands and the lysozyme structure were mainly driven by hydrophobic, van der Waals, and H-bond interactions formed by the active site residues. MD simulations showed consistent and satisfactory binding distances between CEWLZM and TA throughout the analysis. SPR analysis was performed using 1X PBS buffer (pH 7.4) as coupling and running buffers, 30 μL/min as flow rate, and 2.5 mg/mL CEWLZM. Serial concentrations of TA (20-150 μM) were injected through immobilized CEWLZM, and the K D value of CEWLZM-TA binding was obtained as 4.17 × 10-5 M. This study could enhance existing literature and pave the way for future research in food science and oral biology.

Safeguarding the Integrity and Credibility of Food Science Research: Navigating Challenges as Professionals

Safeguarding the Integrity and Credibility of Food Science Research: Navigating Challenges as Professionals

Revolutionizing food science with mass spectrometry imaging: A comprehensive review of applications and challenges.

Food science encounters increasing complexity and challenges, necessitating more efficient, accurate, and sensitive analytical techniques. Mass spectrometry imaging (MSI) emerges as a revolutionary tool, offering more molecular-level insights. This review delves into MSI's applications and challenges in food science. It introduces MSI principles and instruments such as matrix-assisted laser desorption/ionization, desorption electrospray ionization, secondary ion mass spectrometry, and laser ablation inductively coupled plasma mass spectrometry, highlighting their application in chemical composition analysis, variety identification, authenticity assessment, endogenous substance, exogenous contaminant and residue analysis, quality control, and process monitoring in food processing and food storage. Despite its potential, MSI faces hurdles such as the complexity and cost of instrumentation, complexity in sample preparation, limited analytical capabilities, and lack of standardization of MSI for food samples. While MSI has a wide range of applications in food analysis and can provide more comprehensive and accurate analytical results, challenges persist, demanding further research and solutions. The future development directions include miniaturization of imaging devices, high-resolution and high-speed MSI, multiomics and multimodal data fusion, as well as the application of data analysis and artificial intelligence. These findings and conclusions provide valuable references and insights for the field of food science and offer theoretical and methodological support for further research and practice in food science.

Liver X receptor activation in chronic myelogenous leukemia cells yields distinct mass fingerprints by whole cell MALDI-TOF MS, which correspond to changes in cell viability, gene expression, and differentiation markers

Liver X receptor (LXR) agonists, including synthetic ligands or naturally-occurring oxysterols, exert promising lipid-modulating, anti-inflammatory, and anti-tumor effects. Matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) whole cell mass spectrometry (MS) shows promise in chronic disease and food science research, clinical diagnostics of cancer cells and bacterial pathogens, and drug/nutraceutical discovery due to its relatively low-cost, rapid, reliable, and high-throughput ability to identify unique cell phenotypes and differentiation states of immune cells that play essential roles in chronic metabolic and inflammatory disease pathophysiology. However, optimization of whole cell MALDI-TOF MS-based methods to assess cellular changes in response to pharmaceutical and/or nutraceutical treatment warrants further study. Thus, we investigated whether whole cell MALDI-TOF MS could detect cellular phenotype changes of human stem-like erythroleukemia K562 cells – a model for chronic myelogenous leukemia (CML) – induced by the LXR agonist TO-901317, a synthetic ligand that mimics effects of naturally-occurring oxysterols, which are oxidized cholesterol derivatives formed under conditions of high cellular cholesterol concentrations and in food products. TO-901317 dose- and time-dependently altered mRNA expression of cholesterol flux genes, including ATP-binding cassette transporter A1 (ABCA1), LDL-receptor (LDLR), HMG-CoA reductase (HMGCR), and reduced cellular cholesterol content by 22.9% at 24 h. TO-901317 additionally dose- and time-dependently impacted K562 cell viability, number, size, and reduced mRNA expression of the anti-apoptotic gene BCL2L1 by 43.3%. These effects corresponded to induced gene expression of erythroid markers and hemoglobin content, suggesting that LXR activation may promote erythroid lineage differentiation. Whole cell MALDI-TOF MS mass fingerprinting revealed distinct proteomic phenotypes between TO-901317 vs. untreated cells, and identified histone 2 A and histone H4 as uniquely expressed proteins. These findings not only elucidate a novel role for LXR agonists in a model of CML, but demonstrate that mass fingerprints obtained by whole cell MALDI-TOF mass spectrometry effectively distinguish between treatment-induced cell phenotypes.

Food-Oral Processing: Current Progress, Future Directions, and Challenges.

Oral processing refers to the series of physical, chemical, and biological processes inside the oral cavity when we consume food. This process affects the taste, quality, and nutrient absorption of the body. In the human diet, oral processing plays a crucial role because it impacts not only the food flavor and texture but also the absorption and utilization of nutrients. With the progress of science and technology and the increasing demand for food, the study of oral processing has become increasingly important. This paper reviews the history and definition of oral processing, its current state of research, and its applications in food science and technology, focusing on personalized taste customization, protein structure modification, food intake and nutrition, and bionic devices. It also analyzes the impact of oral processing on different types of food products and explores its potential in the food industry and science research.

Pharmacological Significance of Boraginaceae with Special Insights into Shikonin and Its Potential in the Food Industry.

Shikonin is a naphthoquinone pigment present in the hairy roots of the plant species from the Boraginaceae family. The compound has been well investigated for its highly efficient medicinal, antioxidant, and antimicrobial properties. Various extraction methodologies have been employed to maximise yield while minimising waste production of shikonin and its derivatives. Despite substantial research on shikonin and Boraginaceae plants, a research gap persists in the food industry and extraction technologies. This review addresses crucial aspects of shikonin deserving of further exploration. It begins by elucidating the attributes of the Boraginaceae plants and their medicinal traits in folklore. It proceeds to focus on the roots of the plant and its medicinal properties, followed by extraction procedures explored in the last fifteen years, emphasising the novel technologies that have been chosen to improve the yield extract while minimising extraction times. Furthermore, this review briefly outlines studies employing cell culture techniques to enhance in vitro shikonin production. Lastly, attention is directed towards research in the food industry, particularly on shikonin-loaded biodegradable films and the antioxidant activity of shikonin. This review concludes by summarising the future potential in food science and prominent research gaps in this field.

Food structure revisited

BackgroundWe eat tasty and nutritious foods produced by nature and transformed through processing including cooking. Their unique microstructures started to be unveiled by food scientists in the mid-twentieth century and their relationship with sensory properties, nutritional and health benefits is of recent occurrence. Scope and approachThis article describes how the study of food structure evolved from plain curiosity (microscopy) to become a major field of research in food science, nutrition and health. Up-to-date articles and books on food microstructure are reviewed. Key findings and conclusionsFood structure research has evolved into the concept of the food matrix that studies the functional behavior of chemical components confined in discrete domains. Today, knowledge of food structures and food matrices is key to understanding the effects of foods on nutrition and health, the efficacy of digestion and bioavailability of nutrients, the impact of a healthy microbiome, the design of novel foods for personalized needs, and the development of sustainable plant-based products. Future developments in food structuring and design will require moving from a multidisciplinary effort (food science and nutrition) to a transdisciplinary approach that effectively integrates advances in related disciplines spanning environmental sciences to health sciences.

Farms, Feces, and Food Safety in Roman Italy

ABSTRACT: This article examines a crucial and underexplored topic at the intersection of Roman foodways, agriculture, and health by considering the situation on the Roman farm where the extensive use of manure as well as other practices posed serious dangers to food safety. Manure was central to Roman agriculture, and a growing body of evidence for widespread instances of foodborne illnesses can be linked to manuring. We bring together literary and archaeological evidence with contemporary food science and agricultural research to consider the ramifications for the health, food supply, and economy of the Roman people.

In-Vitro Bioactivity Evaluation of Hydrangenol Extracted from Hydrangea macrophylla (Thunb.) Ser. Leaves

Hydrangea macrophylla plant, native to Japan and Korea, has been attracting scientific attention due to its potential applications in both food science and health-related research. In this investigation, dry Hydrangea leaves were utilized as the source material. Subsequent to comminution and thermal treatment at 70 °C for an 18-hour duration, followed by a 30-minute ultrasonic bath extraction and a 5-minute centrifugation at 5000 rpm, hydrangenol was isolated through preparative HPLC. The investigation involved assessing the antioxidant capacity of hydrangenol, its impact on the activity of α-amylase and α-glucosidase enzymes, and its ability to prevent enzymatic browning. Quantification of antioxidant capacity, determined through TEAC (Trolox Equivalent Antioxidant Capacity), showed values from 1.8 to 3.2 mmol TE/mmol. Likewise, the ORAC (Oxygen Radical Absorbance Capacity) values were in the range of 16.5-27.0 mmol TE/mmol. Total phenolics content (Folin-Ciocalteu test) yielded a range of 7.1-11.2 g GAE (Gallic Acid Equivalents) per 100 g. Examining α-amylase inhibition, hydrangenol demonstrated a 52% inhibition (IC50: 3.6 mg/mL), whereas acarbose (positive control) displayed a higher inhibition of 99 % (IC50: 0.51 mg/mL). Regarding α-glucosidase inhibition, hydrangenol exhibited a 51% inhibition (IC50: 0.97 mg/mL), while acarbose displayed a 46% inhibition (IC50: 2.1 mg/mL). Additionally, the activity of PPO was suppressed by 61% at hydrangenol concentrations of 1 mg/mL and 2 mg/mL, and by 46% at a concentration of 4 mg/mL.

Emerging challenges and opportunities in innovating food science technology and engineering education

Progress in science, technology, innovation, and digital capabilities call for reassessing food science, technology, and engineering (FST&E) education and research programs. This survey targeted global professionals and students across food disciplines and nutrition. Its main objectives included assessing the status of FST&E higher education, identifying challenges and opportunities, and furnishing recommendations. Seven topics affecting the future of the FST&E curricula were evaluated by the panel as ‘High’ to ‘Very high’, namely: ‘Critical thinking’, followed by ‘Problem-solving projects’, ‘Teamwork/collaboration’, ‘Innovation/Open innovation’ and ‘Multidisciplinary’. The importance of academic partnership/collaboration with the Food Industry and Nutrition Sciences was demonstrated. Significant positive roles of the food industry in collaboration and partnerships were found. Other essential food industry attributes were related to internships, education, strategy, and vision. Collaboration between FST&E and nutrition sciences indicated the high standing of this direction. The need to integrate or converge nutrition sciences and FST&E is emphasized, especially with the growing consumer awareness of health and wellness. The study provides insights into new education and learning opportunities and new topics for future curricula.

Consumer susceptibility to front-of-package (FOP) food labeling: Scale development and validation

Current research in food science has explored the influence of front-of-package (FOP) labeling systems on consumer decision-making, yielding mixed results. We suggest that these inconsistent findings regarding FOP labeling effectiveness stem from a failure to consider a pivotal individual-level variable: consumer susceptibility to FOP labeling (CSFL). In the present research, we define this focal construct and develop and psychometrically validate a seven-item instrument that captures the construct across six studies (N = 1134). The current research may assist in segmenting consumers based on their susceptibility to FOP labeling, thereby facilitating the creation of targeted interventions tailored to this individual difference. Notably, the CSFL scale is positively correlated with consumers’ willingness to purchase food items with genuine, third-party FOP labels, but not products lacking labels or products with fictitious FOP labels. This supports the predictive validity of the scale in determining important consumption-related outcomes.

How duration of storage affects food waste behavior

AbstractWe investigate how duration of storage affects food waste behavior. We propose and demonstrate a negative impact of duration of storage: even when two packaged food products are otherwise identical (i.e., same manufacturing/expiration dates, not expired, and unopened), the product that has been stored for a longer duration under current ownership is more likely to be wasted and is likely to be wasted in greater quantities. This occurs because duration of storage lowers consumers' perceptions of food freshness, even when normative justification is not possible. The duration of storage has an independent effect over and above those due to manufacturing and expiration dates, and the effect persists in both single and joint evaluations. We draw from research in several areas, including ownership, mental accounting, food science, and waste management to develop our theory. We report findings from six pre‐registered studies, provide process evidence, and identify interventions to lower food waste.

Pharmaceutical Food Science: Search for Bio-Functional Molecules Obtained from Natural Resources to Prevent and Ameliorate Lifestyle Diseases.

In this review, our resent pharmaceutical food science research for bio-functional molecules obtained from natural resources that contribute to i) suppression of postprandial blood glucose elevation and/or improvement of glucose tolerance and ii) reduction of visceral fat accumulation and improvement of lipid metabolism were summarized. Based on studies using MONOTORI science, salacinol (1), neokotalanol (4), and trans-tiliroside (20) have been approved or notified by the Consumer Affairs Agency in Japan as functional substances in food with health claims, Food for Specified Health Use and Food with Functional Claims.

Microwave-assisted drying of Ocimum sanctum leaves: Analysis of moisture content, drying kinetic model, and techno-economics

This study aims to evaluate the drying kinetics of basil leaves using microwave-assisted drying (MAD) to determine moisture content, moisture ratio, drying rate, and economic analysis at various microwave power levels (136, 264, 440, and 616 W). This study discusses the economic analysis between microwave versus oven drying and this study has not been discussed in other studies. The leaves of basil are: 2.83 ± 0.1831 × 1.42 ± 0.1398 cm (small leaves); 4.08 ± 0.1619 × 1.83 ± 0.1059 cm (medium leaves); 6.16 ± 0.1713 × 2.70 ± 0.2357 cm (large leaves). They evaluated each condition using five thin layer models: Henderson and Pabis, Midilli et al., Hii et al., Verma et al., and Diffusion Approximation. Coefficient of correlation (R2), Chi-square (X2), Sum of Square Error (SSE), Root Mean Square Error (RMSE), and Mean Square Error (MSE) were used as the statistical parameters to determine the best drying kinetics model. The results show that the Hii et al. model is the most appropriate. An economic study was conducted between the selected microwave-assisted drying kinetics model and the optimum oven drying conditions from previous research results. Using 17 microwaves resulted in a Rate of Investment (ROI) of 46.9188%, Break Even Point (BEP) of 37.1189%, and interest rate (i) of 0.0094%. While using the 17 ovens resulted in an ROI calculation of 30.5957%, BEP of 43.6197%, and interest rate (i) of 0.0465%. Thus the microwave-assisted drying is more optimum than the oven drying. This research is expected to be useful for industry or further research in food science and the food industry.