Food Science Research Articles

Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf-life storage.

Green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health-promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf-life are hypothesized to affect the product quality. Production batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included 'hay/dried grass', 'cooked oats', 'tobacco', 'honey' and 'caramel' aromas, and astringent mouthfeel. 'Cooked vegetables', 'green grass', 'stewed fruit', 'rooibos-woody', 'marmalade' and 'cardboard' aromas, sweet taste and bitter taste were secondary attributes (10-20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet-associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf-life stability of green rooibos was evaluated in moisture-impermeable (pouches) and moisture-permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g)-1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet-associated and fruity aromas) were evident and more pronounced at the higher storage temperature. Storage at ≤25 °C in moisture-impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Development of Health-Promoting Edible Cricket Products by Using Sensory Evaluation Techniques.

In the fields of food science and technology, sensory evaluation is extensively studied to assess personal perception and acceptability. However, studies on Thai consumers' personal perceptions of and acceptability of food products containing crickets have not been conducted. The overall goal of this study was to find out how well-liked two food products containing house crickets were by Thai customers in good health regarding their sensory qualities. The 3-point Just-About-Right (JAR) scale measured the foods' sensory characteristics, including thickness, color, odor, sweetness, and saltiness. Food product approval among consumers was assessed using the 9-point Hedonic scale. Nutrient density was measured using the nutrient-rich foods (NRF) index, highlighting the potential health benefits of these products. For every attribute, the goodness-of-fit score of the cricket puffed rice (CPR) was higher than 70%. The cricket-galangal chili paste (CGCP) received a score of greater than 70% for color and odor, but the sweetness was required more since it had a JAR score of 53.3 percent. The customer acceptance scores of CPR and CGCP were 6.63-7.60 and 6.60-7.50 on the 9-point Hedonic scale. The NRF indices of the CPR and CGCP were 19.19 and 20.44 (intermediate levels). There was no need for improvements in the cricket puffed rice product, but cricket-galangal chili paste should be improved. Further study on nutrition facts is required.

Yellow mustard gum: pilot-scale production and characterization.

Yellow mustard gum (YMG), which is extracted from the mucilaginous part of yellow mustard bran, has been considered an emerging natural hydrocolloid gum but lacks commercial development and production. To promote the commercial utilization of YMG, this study developed a pilot-scale YMG production protocol in an economic and environmentally friendly way to produce a clean-label YMG product. This YMG produced at pilot scale (YMW) was characterized in terms of chemical composition, rheological properties, and interaction with a commercial gum, κ-carrageenan, and was compared with purified YMG through ethanol precipitation (YME). The protocol processed up to 100 L of raw material with zero solvent and a minimal number of steps and showed strong quasi-industrial potential. The YMW showed a similar chemical composition as YME. However, the YMW contained a slightly lower amount of carbohydrate and a much larger amount of ash and potassium than the YME. The rheological results concluded that both the YMW and YME solutions exhibited shear-thinning flow behavior and a weak gel, with YME showing higher viscosity and stronger gel structure. Most interestingly, YMW could form unpourable gels when blended with native κ-carrageenan whereas YME barely achieved this despite the equivalent total gum concentration. This study demonstrated the feasibility of YMG production at a large scale with economic and green procedures and discovered its new functionality for commercial utilization. The gelling ability of YMG could provide it with wider applications as a result of a new potential synergistic combination. All this information should accelerate the process of full commercialization of YMG as a clean-label functional ingredient. © 2024 His Majesty the King in Right of Canada. Journal of The Science of Food and Agriculture © 2024 Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri-Food Canada.

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye.

Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared. Significant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content, and antioxidant activity of saffron samples (P < 0.05). Besides, significant differences in color parameters were observed. Moreover, a total of 13 volatile compounds were identified in the saffron samples using. headspace-solid-phase microextraction-gas chromatography-mass spectrometry, safranal and α-isophorone being the two predominant aroma compounds. Regarding fatty acids, significant differences were seen in the fatty acid profiles of saffron samples (P < 0.05), while linoleic acid was the most concentrated fatty acid. In terms of sensory properties, different concentrations of safranal, α-isophorone and 4-ketoisophorone may lead to significant differences in the odor and taste attributes of saffron samples (P < 0.05). Changes in corm origin along with climate and agricultural conditions may affect the quality characteristics of saffron cultivated in different geographical areas to a significant degree. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

To Study the Physico Chemical Characteristics and Mineral Contant of Pomegranate Arils Juice

Background: Pomegranate arils juice is renowned for its nutritional qualities, which are influenced by various storage conditions and varietal characteristics. This study explores the physico-chemical properties and mineral content of three distinct pomegranate varieties—Ghandhri, Bedana, and Tarnab Gulabi—under different storage conditions. Objective: The primary goal of the research was to examine the impact of storage on the TSS, pH, acidity, and mineral content (iron, zinc, and calcium) of pomegranate arils juice from three regional varieties. Methods: The study was conducted at the Human Nutrition and Agriculture Chemistry laboratory at the University of Agriculture, Peshawar, and the Food Science division of the Agriculture Research Institute Tarnab. Fresh and stored juices from the three varieties were analyzed to assess changes in physico-chemical properties and mineral content. Results: Storage led to an increase in the levels of zinc and iron, with recorded increases in zinc to 0.568±0.04 ppm in Ghandhri and iron peaking at 0.19±0.2 ppm in Tarnab Gulabi. However, calcium content decreased during storage, with a notable reduction to 3.13±2.93 ppm in stored juices. TSS was highest in Ghandhri and Tarnab Gulabi at 15.6±1.02, while acidity was highest in Ghandhri at 2.139±0.19. Conclusion: The study confirms that storage significantly alters the physico-chemical properties and mineral content of pomegranate arils juice, with detrimental effects on calcium levels but beneficial impacts on zinc and iron content. Notable varietal differences were observed, with Tarnab Gulabi displaying the highest phenolic content.

Evolution and Trends in the Circular Economy: A Meta-Analysis from 2018 to 2024

The purpose of this work was to carry out a meta-analysis of research focused on the circular economy, to identify its evolution and trends in the period between 2018 and 2024. The systematic review method was used for the analysis, and in the coding, data extraction and results were using the Dimensions.ai platforms. (Digital Science) and Lens.org., each investigation was evaluated according to the quality standards of the PRISMA declaration; relevant studies were included in the review for discussion, provided they met the inclusion and exclusion criteria. More than eight hundred seventy-four thousand seven hundred studies were identified, between grey literature and scientific articles, of which only 27 publications were included, representing the most essential of the systematic review. Between 2018 and 2024 there was a significant exponential growth of research in the circular economy, concentrated in a few countries, institutions, and disciplines; Spain, Italy, and the United Kingdom lead in research. Areas where the circular economy is addressed: materials sciences, environmental sciences, and food sciences, among others. Finally, based on the meta-analysis of the last seven years, the circular economy presents an evolution and trends in the following topics: urban development, climate change, resource management, environmental processes, sustainability, corporate social responsibility, social entrepreneurship, green infrastructure, smart cities, and resilience.

Exploring Vitamin D Synthesis and Function in Cardiovascular Health: A Narrative Review

Vitamin D plays a crucial role in the human body, influencing a wide range of physiological processes from bone health to immune function. The complex biochemical pathways involved in the synthesis, metabolism, and action of Vitamin D are explored, emphasizing its importance in nutrition and food technology. This review also investigates the regulatory mechanisms that control Vitamin D metabolism and its systemic effects on calcium homeostasis, cell proliferation, differentiation, and immune modulation. The role of Vitamin D3 in regulating blood pressure and atherosclerosis in the onset of cardiovascular disorders is discussed. Given the importance of Vitamin D in food science and technology, the regulatory mechanisms that control Vitamin D metabolism and its systemic effects on calcium homeostasis are also investigated, integrating innovative approaches and advanced technologies to improve human health through nutrition. Additionally, the review assesses the influence of food processing on Vitamin D levels and discusses cutting-edge technologies as innovative strategies to mitigate Vitamin D loss during food processing. This comprehensive exploration aims to improve our understanding of the biochemical pathways of Vitamin D and its relevance to food science, contributing to the development of new strategies for food fortification and the promotion of optimal health through diet.

Influence of regional and yearly weather patterns on multi-mycotoxin occurrence in Austrian wheat: a liquid chromatographic-tandem mass spectrometric and multivariate statistics approach.

Mycotoxin surveys play an essential role in our food safety system. The obtained occurrence data form the basis for the assessment of the exposure of humans and animals to these toxic fungal secondary metabolites. Liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) has become the gold standard for mycotoxin determination because it enables selective and sensitive multi-toxin analysis. Simultaneous determination of several hundreds of secondary fungal metabolites is feasible using this technique. In this study, we combined a targeted dilute-and-shoot LC-MS/MS-based multi-analyte approach with multivariate statistics for the analysis of Austrian wheat from two different years and different geographical origins. We quantified 47 secondary fungal metabolites, including regulated emerging and masked mycotoxins. The resulting multi-mycotoxin occurrence data were further analyzed using both multivariate and univariate statistics. Principal component analysis (PCA) and analysis of variance (ANOVA) simultaneous component analysis (ASCA) were employed to identify regional and yearly trends within the dataset and to quantify the variance in metabolite occurrence attributed to the different effects. In addition, secondary fungal metabolites significantly impacted by these factors were selected via ANOVA. Of the 47 secondary metabolites identified, 39 were affected by the year, region or a combined effect. Moreover, our findings show that 43 of the secondary fungal metabolites were significantly influenced by the weather conditions. The results presented in this study underline the added value of combining targeted LC-MS/MS with multivariate statistics for monitoring a broad spectrum of secondary fungal metabolites in food crops. Through multivariate statistics, trends associated with the year or region can be readily studied. The approach presented could pave the way for a better understanding of the impact of climate change on plant pathogenic fungi and its implications for food safety. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Phytochemical characterization and multifaceted bioactivity assessment of essential oil from Clinopodium nepeta subsp. ascendens: potential for the food and pharmaceutical sectors

ABSTRACT This study delves into the biological characteristics of Clinopodium nepeta subsp. ascendens (CNEO) essential oil, an indigenous subspecies of eastern Morocco. Distinguished by its purple or pale pinkish-white flowers, CNEO was subjected to thorough phytochemical analysis via gas chromatography-mass spectrometry (GC-MS), revealing 21 terpene compounds, notably Dihydrocarvone (22.70%), Neoisomenthol (43.59%), and Pulegone (20.55%). These compounds, recognized for their biological and pharmacological attributes, were further investigated for their potential applications. Notably, CNEO exhibited dose-dependent anti-inflammatory effects by attenuating nitric oxide (NO) and prostaglandin E2 (PGE2) production. Moreover, it demonstrated promising anticancer activity against MDA-MB-468, HepG2, and HCT-15 cancer cell lines, rivaling doxorubicin’s effectiveness. These findings underscore CNEO’s nutraceutical potential, particularly in food science and industry, suggesting its use as a functional food additive with both nutritional and health benefits

Optimal multivariate mixture: a genetic algorithm approach

AbstractThe Optimal Multivariate Mixture Problem (OMMP) consists of finding an optimal mixture which, starting from a set of elements (items) described by a set of variables (features), is as close as possible to an ideal solution. This problem has numerous applications spanning various fields, including food science, agriculture, chemistry, materials science, medicine, and pharmaceuticals. The OMMP is a class of optimization problems that can be addressed using traditional Operations Research (OR) approaches. However, it can also be effectively tackled using meta-heuristic techniques within Artificial Intelligence (AI). This paper aims to present an Artificial Intelligence perspective. It proposes a Genetic Algorithm (GA) for Optimal Multivariate Mixture (GA-OMM), a novel improved version of a GA whose modified genetic operators prove to improve the exploration efficiency. Here, the algorithm is described in its general framework, and a test case 8-items 5-features is conducted to evaluate efficiency by exploring various combinations of hyperparameters. Test cases are also set up for the previous version, as well as a linear programming (LP) approach. The data experiments indicate that the proposed GA is efficient, converges towards the global optimum, consistently outperforms its predecessor, and delivers highly competitive results. In particular, GA-OMM shows an average fitness of GA-OMMP/LP and standard deviation with an order of magnitude ranging between $$10^{-8}$$ 10 - 8 to $$10^{-4}$$ 10 - 4 . Moreover, it consistently outperforms its predecessor, which exhibits similar values around $$10^{-3}$$ 10 - 3

Effect of Garcinia Kola Consumption on Lipid Profile and Body Weight of Rats Fed with High Fat Diet

Aims: Bitter kola (Garcinia kola) is commonly consumed as a snack in many localities in Cameroon and is considered to have health properties including weight-reducing agent by many people. This study aimed to evaluate the potential of bitter kola in weight management and prevention of obesity. Study Design: An experimental full 3×3 factorial design was used for this study, with the main responses being the anthropometric and biochemical parameters of the albinos Wistar rats. Place and Duration of Study: The study was carried out at the Food Science Laboratory of the Department of Nutrition, Food and Bioresource Technology of the College of Technology, The University of Bamenda, Cameroon, between February and July 2023. Methodology: Three bitter kola cultivars (Bafia, Penja, Widikum) were collected from their production areas, and their phytochemical content and antioxidant activity were analysed. The effect of their dry powder consumption on body weight and lipid profile was investigated on male Wistar rats consuming a high-fat diet. The rats were allocated to 10 groups of 6 rats including one control with the feed containing 0 g/kg of bitter kola powder, and 3 test groups per cultivar having 5 g, 10 g, and 15 g of bitter kola powder per kg of feed respectively. Results: Results revealed that antioxidant activity varies with cultivars and Widikum cultivar has the highest antioxidant activity and the highest phytochemicals content. Consumption of Penja and Widikum bitter kola powder induced the highest fat excretion in rat faeces. The effect of bitter kola consumption on body weight varies with cultivars and incorporation rate, and the highest anti-obesity effect was observed with the consumption of the Widikum cultivar at 10 g/kg of rat feed. The increase in bitter kola powder proportion in rat feed was negatively correlated with the atherogenic index of plasma and atherogenic coefficient. Conclusion: From the overall results, the consumption of feed with 15 g/kg of Widikum bitter kola cultivar had the best anti-obesity activity and hypolipidemic effect. Thus, bitter kola powder can be used to prevent obesity and cardiovascular diseases in high-fat diets.

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application.

Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.

Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract.

Currently, olive leaves are considered waste, although their high phenolic content makes them a source of antioxidants that could be used directly. The aim of this work was to study the behavior of phenolic compounds contained in olive leaf from the olive mill production chain during their gastrointestinal digestion. Phenolic compounds in the gastric digestion analyzed by high-performance liquid chromatography-diode array detection-mass spectrometry increased by 58% to 314.5% compared to the meal, while in the intestinal stage they ranged from 1.87 to 9.04 times higher. An increase of between 187% and 903% in bioaccessibility of phenolic compounds in the intestinal phase was observed, except for verbascoside. Furthermore, such compounds were fully bioavailable, except for apigenin-7-O-glucoside, which showed a bioavailability of 56%. The current study showed that the concentration of oleuropein, apigegin-7-O-glucoside, hydroxytyrosol hexoside and hydroxytyrosol contained in olive leaf continued to be extracted during the gastrointestinal digestion process. Furthermore, the results obtained with respect to their bioaccessibility and bioavailability suggest a good disposition to pass into the bloodstream where they could exert beneficial effects. Therefore, these results are promising for olive leaf becoming a consumable by-product that could be directly ingested through a simple infusion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Standardization on Fermentation of Chia (Salvia hispanica L.)

Aims: To investigate the fermentation parameters physico-chemical characteristics and to conduct sensory evaluation to assess the acceptability of the fermented chia seeds. Study Design: Experimental study involving the fermentation of chia seeds with varying combinations of water, curd, and honey. Assessment of fermentation parameters and physico-chemical characteristics. Microbiological analysis, LAB isolation, and measurement of TSS, acidity, and pH. Sensory evaluation to determine the acceptability of the fermented chia seeds. Place and Duration of Study: The study undertaken during 2020-23 in the Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka. Methodology: Chia seeds subjected to different fermentation treatments involving combinations of water, curd, and honey. Microbiological analysis conducted to assess microbial populations. Isolation of lactic acid bacteria (LAB) to study their presence. Measurement of total soluble solids (TSS), acidity, and pH to evaluate physico-chemical changes during fermentation. Sensory evaluation performed to determine consumer acceptability. Results: Fermentation treatments showed significant differences in soluble solids ranged (1.63 to 8.10), pH (1.87 to 3.87), and acidity, showcasing organic acid content, notably lactic acid (0.04 to 0.23), oxalic acids (0.04 to 0.23), citric acid (0.09 to 0.50), maleic acid (0.06 to 0.35) and succinic acid (0.05 to 0.30. Fermented white chia with distilled water + curd+ honey (FWC3) and Fermented black chia with distilled water + curd+ honey (FBC3) had the statistically higher mean sensory scores.

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.

Based on CiteSpace Insights into Illicium verum Hook. f. Current Hotspots and Emerging Trends and China Resources Distribution.

Illicium verum Hook. f. is a globally significant spice, which is recognized in China as a food-medicine homolog and extensively utilized across the pharmaceutical, food, and spice industries. China boasts the world's leading resources of I. verum, yet its comprehensive utilization remains relatively underexplored. Through a resource survey of I. verum and the application of bibliometric visualization using CiteSpace, this study analyzed 324 papers published in the Web of Science Core Collection (WOSCC) from 1962 to 2023 and 353 core documents from China's three major databases (CNKI, Wanfang Database, and VIP Database). I. verum from Guangxi province towards various southern provinces in China, with autumn fruits exhibited superior quality and market value over their spring fruits. Literature in WOSCC emerged earlier, with a research emphasis on food science technology and pharmacology pharmacy domains. WOSCC research on I. verum could be divided into two phases: an embryonic period (1962-2001) and a growth period (2002-2023), showing an overall upward trend in publication. The three major Chinese databases contain a larger number of publications, with a focus on the food sector, which could be categorized into three stages: an embryonic period (1990-1999), a growth period (2000-2010), and a stable period (2011-2023), with an overall downward trend in publication. Both Chinese and international research hotspots converge on the medical applications of I. verum, with antioxidant bioactivity research emerging as a prevailing trend. This study delineated the resource distribution of I. verum across China and identified the research hotspots and trends both in China and internationally. The findings are beneficial for guiding researchers in swiftly establishing their research focus and furnishing decision-makers with a comprehensive reference for industry information.

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles

This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms “cocoa” and “ferment*”. A total of 130 documents were found—49 were related to the subject. The Scopus database was also searched for scientific articles using the terms “cocoa” and “fermentation”. A total of 812 articles were found—517 were related to the subject. Cocoa fermentation has not yet reached technological maturity, despite the growth in patent documents and scientific research observed in the last two decades. The creation of the Cacao of Excellence Program (2009), among others, has incentivized sustainability and quality in cocoa-producing countries. Brazil, Colombia, and Indonesia are leading with scientific publications in the last 5 years, despite the lack of patents filed. The United Kingdom, France, China, Canada, and Germany, despite not being cocoa-producing countries, are the main holders of the technology. Patent documents analyzed relate to food science, biotechnology, engineering, and chemistry. Microbial biotechnology has gained attention as a key factor to produce a higher-quality cocoa bean. Saccharomyces is the most frequent genus of yeast used as a starter culture in patent documents. Some patent documents propose the addition of fruits during cocoa fermentation, but a few scientific studies have been found on the matter. Overall, technological applications and scientific studies have focused on improving cocoa quality. The cocoa market is expected to increase significantly in the next few years, representing an opportunity to develop high-quality cocoa using novel fermentation techniques.

Rice Quality Analysis Using Image Processing

In many Asian countries, rice is a popular food that lots of people eat. It is easy to find worldwide. When people use rice for food, they often make different products from it. In farming and food science, checking the quality of rice is really important to make sure people like it and to farm it well. This study wants to change how we usually check rice quality. Instead of doing it by hand, we want to use computers to look at pictures of rice and figure out if it's good or not. We'll use fancy math and technology to do this quickly and accurately. This new way will make it easier to make sure rice is good quality, which is important as farming keeps changing. By employing advanced algorithms and image pre-processing techniques, this research aims to automate the evaluation process. The focus is on identifying key quality parameters such as grain size and shape swiftly and accurately. This innovative approach not only enhances precision but also streamlines the assessment process, offering a promising avenue for optimizing rice quality control in agriculture and food science

Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods

The preparation and use of gelatins from fish by-products have attracted much attention in the field of food science. Herein, four types of tilapia head gelatins were extracted and characterized: hot water-pretreated gelatin (HWG), acetic acid-pretreated gelatin (AAG), sodium hydroxide-pretreated gelatin (SHG), and pepsin enzyme-pretreated gelatin (PEG). The gel strength values followed the order: PEG (74 ± 1 Bloom) > AAG (66 ± 1) > HWG (59 ± 1) > SHG (34 ± 1). The foaming properties, fish oil emulsion viscosity, emulsion activity, and emulsion stabilization ability followed this order: PEG > HWG ≥ AAG > SHG. The effect mechanisms of extraction methods and gelatin concentrations on the emulsion stability involved the interfacial tension, emulsion viscosity, and fat-binding capacity. This work provided important knowledge for analyzing the relations between the structure and function of gelatin. It also provided a high-value application method of fish wastes.

Metabolomics applications in food science, technology and nutrition

Metabolomics applications in food science, technology and nutrition