Food Science Research Research Articles

Worldwide research tendencies on probiotics in food science: 1993 to 2021

PurposeThis study aimed to identify the main and emerging structural patterns in the growth of the literature on probiotic research in food science, analyze current trends and determine gaps and present future projections.Design/methodology/approachA total of 1,301 scientific documents retrieved from Scopus database dated from 1993 to 2021 were analyzed by using bibliometric and scientometric tools.FindingsThe most influencer journals, leading countries and hotspots were identified by scientometric mapping. “Lactic acid bacteria”, “lactobacillus”, “lactobacillus plantarum”, “viability”, “functional foods” and “microencapsulation” were the top keywords that indicate main emerging areas. After a clear understanding of the current situation, future directions can be better projected. Therefore, investigating new probiotic microorganisms with advanced health promoting properties, adapting the new organisms to various food formulations, identifying the probiotic potential of unexplored traditional fermented foods and developing of nondairy probiotic foods can be the studies of the future.Research limitations/implicationsProbiotic concept has been revised during years and valuable knowledge has been accumulated over past decades. The findings demonstrate the development and trends of probiotic related food science researches. This is the first study to address the limitations of prior systematic literature reviews by applying network analysis and guide future works to fill the identified gaps.Originality/valueThe probiotic concept has been revised for years and valuable knowledge has been accumulated. Within the expanding literature, scientometric and bibliometric analysis will provide valuable contribution for identifying the main patterns, analyzing current trends, determining gaps and presenting future projection. This work presents detailed analysis to determine tendencies in probiotic research in food science.

Ultrasonic Technique for Production of Nanoemulsions for Food Packaging Purposes: A Review Study

According to the loss of food due to expired shelf life, there is a global concern on food safety among food science researchers, and food microbiologists. So, any approaches contributing to improved food packaging is most welcome. It has been demonstrated that administration of essential oils, fades away the unsolved obstacles of conventional food packaging, reducing environmental concerns compared with conventional food packaging. Along with substantial progresses in nanoscience, there is a great interest toward usage of nanoemulsions-based delivery systems. They have potentials to simplify targeted delivery of compounds in a high surfaced area, aimed at increasing stability, biodegradability, anti-oxidation, and anti-microbial properties. There are a wide range of methods for fabrication of nanoemulsions. Among them, ultrasonic-based approaches have gained an acceptable efficiency for industrial fabrication of essential oils-based nanoemulsions due to refraining from loss of nutrients through non-thermal approaches. In summary, essential-oils based nanoemulsions are significant due to ability for reduction in microbial load of food-borne pathogens, and prolonged shelf life.

Bibliometric Analysis of Food Science and Technology Research Status Based on WoS

Bibliometric Analysis of Food Science and Technology Research Status Based on WoS

Satisfying Information Needs of Food Science Research by Analyzing the Citation Patterns of Faculty and Graduate Students Research

The paper provides comparative information on the citation characteristics of theses and dissertations and research faculty publications in food science over an eleven-year period. These include: the types of publications that they cite; the age of resources; the characteristics of the journals they cite (scatter of cited journals articles, zones of cited journals, overlap of cited journals, Journal Citation Report categories, and ranking of cited journals); and the publishers of cited journals. The similarities and differences between graduate students’ citation patterns (theses [Masters] and dissertations [Ph.D.]) and those of the faculty are highlighted and discussed throughout the paper.

Dietary microRNAs: Current status and perspective in food science.

Food safety and health conditions are global issues that are primarily caused by insufficient nutrition or contaminated food, which have enormous social, economic, and public health implications. Foodomics study mainly involves nutrigenomics, nutrigenetics, and nutritional epigenetics, which help in finding the correlation between genetic variation and nutrient-driven epigenetic alterations that are suggested as a primary challenge to nutritional needs. Micro-ribonucleic acids (miRNAs) are non-coding RNA molecules that have recently gained in popularity as a result of their critical roles in gene regulation and nutritional studies. In this commentary, the relevance of miRNAs to human nutrition is discussed. This study emphasizes the importance of dietary miRNAs based on numerous independent studies, which have explained the unique characteristics of dietary miRNAs in terms of gene expression regulation mechanism. There is an urgent requirement of measurement techniques to detect miRNA in food and evolutionary samples. These techniques may be helpful to find even low levels of miRNAs because of their high susceptibility and selectivity. There is a desperate requisite to evaluate the impact of dietary supplement compounds on circulating and tissue miRNAs. Food science studies in humans may aid in the identification of novel biomarkers and other necessary mode of action of certain dietary compounds, with the goal of facilitating how nutrients and bioactive components can influence miRNAs and enforce biological effects. PRACTICAL APPLICATIONS: Dietary microRNAs may be helpful to find even the low levels of miRNAs due to their high susceptibility and selectivity. There is also desperate need to evaluate the impact of dietary supplement compounds effect on circulating and tissue miRNAs. There is also requirement for new analytical tools to study the role of gene regulations and nutrition in different diseases. The quality of dietary miRNAs should be investigated, particularly the exogenous types which are used as high doses in food supplements. It would also be of great interest to use antagomir technology in food science research, in addition to omics technology. Dietary miRNAs may also aid in the identification of novel biomarkers. These are some of the practical applications of dietary miRNAs.

Food industry and engineering—Quo vadis?

Food industry and engineering—Quo vadis?

Novel insight into the antioxidant proteins derived from laver (Porphyra haitanensis) by proteomics analysis and protein based bioinformatics

Nowadays, new bioactive products of natural origin have been one of the main areas of research in food science and technology. In this study, a shotgun proteomics and protein based bioinformatic analysis were applied for the characterization of the marine red algae (Porphyra haitanensis) proteome. A total of 3728 proteins were identified by searching in the self-constructed P. haitanensis transcriptome repository. The predominant function of the proteins were catalytic activity, binding, transporter activity, structural molecule activity. Total of 30 proteins were identified with antioxidant activities. Network analysis revealed three main sub-works referred to alpha-linolenic acid metabolism, peroxisome, and glutathione metabolism were determined. No conserved motifs were predicted among the identified antioxidant proteins via multiple sequence alignment. The bioactive trypsin digested peptides determined by in-silico digestion have the potential to be applied as natural antioxidants for both health and food stabilization.

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis.

This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique’s principle and focused on said technologies’ applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.

Inside-out chicken enteroids with leukocyte component as a model to study host\u2013pathogen interactions

Mammalian three-dimensional (3D) enteroids mirror in vivo intestinal organisation and are powerful tools to investigate intestinal cell biology and host–pathogen interactions. We have developed complex multilobulated 3D chicken enteroids from intestinal embryonic villi and adult crypts. These avian enteroids develop optimally in suspension without the structural support required to produce mammalian enteroids, resulting in an inside-out enteroid conformation with media-facing apical brush borders. Histological and transcriptional analyses show these enteroids comprise of differentiated intestinal epithelial cells bound by cell-cell junctions, and notably, include intraepithelial leukocytes and an inner core of lamina propria leukocytes. The advantageous polarisation of these enteroids has enabled infection of the epithelial apical surface with Salmonella Typhimurium, influenza A virus and Eimeria tenella without the need for micro-injection. We have created a comprehensive model of the chicken intestine which has the potential to explore epithelial and leukocyte interactions and responses in host–pathogen, food science and pharmaceutical research.

Technology offers sustainable nutrition solutions

Technology offers sustainable nutrition solutions

Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2

BackgroundAmong the targets of the Sustainable Development Goals (SDG), target 2.2 focuses on ending malnutrition, including stunting, and wasting and overweight among under-5 children by 2030. These conditions increasingly co-exist within communities forming the triple burden of malnutrition, which negatively affects human health and the society, a situation currently exacerbated by the COVID-19 pandemic. Food science innovations are resulting in new approaches that can potentially thwart the triple burden. Nonetheless, there is an urgent need to intensify applied food science and technology research towards addressing all forms of malnutrition. Scope and approachThis commentary provides an overview of the current progress on the emerging food innovations for addressing malnutrition. We discussed the existing evidence related to food processing methods, food matrix factors, and nutrient bioavailability in relation to malnutrition. Neglected and underutilized crops were also discussed as a key factor in mitigating the triple burden. Key findings and conclusionsWith only ten years to the deadline, there has been a slow progress in achieving the SDGs, including target 2.2. While there is a need for basic research, we suggest increased effort in putting existing knowledge into practice, and in closing the gap and increasing collaboration between researchers, the industry, policymakers and consumers. These issues need to be integrated ab initio into research programs. While it is desirable to develop new knowledge, it is crucial to identify constraints affecting the application of existing knowledge in mitigating the triple burden in regions where the prevalence of undernutrition is at its highest.

K-means cluster analysis of the West African species of cereals based on nutritional value composition

The K-means algorithm was deployed to extract clusters within the prevalent cereal foods in West Africa. The West Africa Food Composition Table (WAFCT) presents all the 76 food sources in the cereals class as a single group without considering the similarity or dissimilarity in nutritional values. Using K-means clustering, the Euclidean distance between nutritional values of all cereal food items were measured to generate six sub-groups based on similarity. A one-way analysis to validate the results of the extracted clusters was carried out using the mean square values. For every nutrient, the “within groups” and “between groups” values of the mean squares were examined. This was done to ascertain how similar or dissimilar data points in the same or different clusters were to each other. It was discovered that the P values for all “between groups” and “within groups” mean squares for every nutrient was P < 0.01. Additionally, it was observed that in all cases, the mean square values of the “within groups” were significantly lower than those of the “between groups”. These outcomes are indications that clustering was properly done such that the variability in nutrient values for all food sources within the same clusters was significantly low,while those in different clusters were significantly high. Thus, the ultimate objective of clustering,which is to maximize intra-cluster similarity and minimize inter-cluster similarity was effectively achieved. Cluster analysis in this study showed that all food items within a particular cluster are similar to each other and dissimilar to food items in a different cluster.These findings are valuable in dietaries, food labeling, raw materials selection, public health nutrition, and food science research,when answering questions on the choice of alternative food items. Where original choices are not available or unaffordable, the clusters can be explored to select other similar options within the same cluster as the original choice.

Physicochemical properties of heat-moisture treated, stearic acid complexed starch: The effect of complexation time and temperature

Starch modification has been extensively studied to alter its physicochemical properties based on human needs. Lowering the digestion rate of starch is one of the interests in food science research, since when it is nutritionally improved, it can reduce the risk of human chronic diseases. In this study, heat-moisture treatment (HMT) followed by inclusion complexation with stearic acid at various temperatures and times was applied to improve the functional properties of starch. Thermal analysis suggested the formation of type I and type II complexes after complexation at 90 °C, indicated by a endothermal peak at 107 and 122 °C, respectively, while native starch after complexation only resulted in type I complexes. The formation of crystalline complexes was also confirmed by XRD showing peaks at 2θ = 13.1° and 20.1°. Furthermore, the modified starch displayed a higher pasting temperature, considerably less swelling and significantly lower viscosity behavior. This implied that the starch granules were thermally and mechanically more stable. The granular appearance of the modified starch was confirmed with light microscopy that presented more intact granules and less ruptured granules, even after heating to 90 °C. This study offers a way to upgrade the nutritional properties of starch.

“Food-Omics” Applications In The Food Metagenom Profiling

Abstract Modern research in food science and nutrition is transferring from classical methodologies to advanced molecular strategies in which next-generation sequencing (NGS) technology plays a crucial role. In this context, Foodomics has been recently defined as a new and global field using advanced “omics” technologies in food analysis. In recent years, “food-omics” technologies are widely applicated in food microbiology to identify, quantify and to track food microbial consortia in the food chain, as well as in the food safety and quality assessment. Metagenomics, referred to as community genomics is a sequence-based analysis of the collective genomes of microorganisms present in a given environment. This rapidly developing technique has provided new knowledge about taxonomic diversity and the dynamics of microbial communities at the genus, species and even strain level. An comprehensive metagenomic approach has proven to be a powerful tool in profiling the microbial ecology of complex ecosystems such as fermented foods. Currently, research focuses on understanding and controlling the fermentation process to ensure the consistent sensory properties of food products, increase safety and reduce food spoilage. The goal of this review is to provide an overview of the latest achievements of the “food-omics” technologies applied to biodiversity and functionality of food microflora, food safety and quality control. Furthermore, we discuss current challenges and future applications of “food-omics” technologies in the food industry. 1. Introduction. 2. Methodologies and technologies in the field of food-omics. 3. Application of “food-omics” technology in food analysis. 3.1. Metagenomics as a tool for monitoring the fermentation process. 3.2. Monitoring food storage conditions. 3.3. Food safety monitoring. 4. Summary

Uterine Artery Doppler and Prediction of Preeclampsia

AI Publications is an open access peer review international journal to publish the article in the field of Agriculture, Horticulture, Food science, Rural Development, Environment and Health Research, Chemistry, Mathematics,Physics.

Accidental high voltage electrocution causing abdominal wall blow out bowel evisceration: An unusual presentation

AI Publications is an open access peer review international journal to publish the article in the field of Agriculture, Horticulture, Food science, Rural Development, Environment and Health Research, Chemistry, Mathematics,Physics.

Proximate Analysis of Bait Polychaetes from Port Dickson, Malaysia as Prospectus Replacement for Aquaculture Feed

AI Publications is an open access peer review international journal to publish the article in the field of Agriculture, Horticulture, Food science, Rural Development, Environment and Health Research, Chemistry, Mathematics,Physics.

Real Estates Strategies: Analysis of Strategic Management Practices in Real Estate Companies

AI Publications is an open access peer review international journal to publish the article in the field of Agriculture, Horticulture, Food science, Rural Development, Environment and Health Research, Chemistry, Mathematics,Physics.

The role of organizational learning in achieving strategic success: An analytical study of the opinions of a sample of college boards of a number of private universities in the city of Erbil

AI Publications is an open access peer review international journal to publish the article in the field of Agriculture, Horticulture, Food science, Rural Development, Environment and Health Research, Chemistry, Mathematics,Physics.

Smart Helmet using IoT

AI Publications is an open access peer review international journal to publish the article in the field of Agriculture, Horticulture, Food science, Rural Development, Environment and Health Research, Chemistry, Mathematics,Physics.