Food Science Research Articles

Determining the appropriate location for consuming Korean rice wine (makgeolli) in New Zealand

This study examined the relationships in how different environments affect the subjects' attitudes, behavior, and perception while consuming Korean rice wine (makgeolli) in New Zealand. Two studies were conducted in the Auckland metropolitan area. Study 1 (n = 60) was carried out in a laboratory setting using the evoked context method to simulate a context scenario. The context scenario includes consuming a beverage at home with friends, at an Asian restaurant, and no context with n = 20 in each scenario. For Study 2 (n = 113), subjects evaluated the makgeolli sample in three natural environments. These natural environments include home (n = 48), a local Asian restaurant (n = 30), and the Food Science Laboratory (n = 35). Mood was evaluated before and after the experiment using the Bond-Lader scale, while emotions were evaluated using the Check-All-That-Apply method on specific terms. From both studies, context appropriateness indicated that the Asian restaurant was an appropriate location to consume makgeolli. For emotions, it was evident that there was a positive association between context appropriateness and positive emotional terms such as energetic and excited for Asian restaurant for both studies. In terms of flavor and taste perception, there were differences between the studies, this may suggest that subjects may be hypersensitive in laboratory settings while evaluating makgeolli. Overall liking was not affected by the different scenarios or environmental contexts. Therefore, context appropriateness may be an important factor in consumers’ decision-making when consuming food products.

Extension Services-237: Everything You Need to Know

The Extension Services-237 (ES-237) is a report of University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) Extension that consists of statistics for youth ages 5–18 participating in UF/IFAS Extension youth programs and the volunteers providing service to these programs. Family Nutrition Programs (FNP) are the only youth Extension programs that are exempt from ES-237 reporting. In Florida, an annual ES-237 report is completed for each UF/IFAS Extension County office based off total 4-H enrollments entered into 4-H Online. County reports are compiled into a single state report and submitted to the National Institute of Food and Agriculture (NIFA) at the United States Department of Agriculture (USDA).

A Scoping Review on The Relationship between Pulse Protein Consumption and its Effect on Human Gastrointestinal Tract and its Microbiome

The gastrointestinal tract (GIT) is a very intricate set of organs of the human body due to the diversity of microorganisms that inhabit it. The relationship between food intake and GIT health is known to food science and nutrition. However, the effect on the human gastrointestinal tract and its microbiome of legume proteins is not yet clearly understood. The objective of this review was documenting the effects of the consumption of legume proteins and their derived peptides on the GIT, in order to elucidate, based on the available scientific evidence, the relationship of this consumption with the microbiota and the prevention of diseases. A scoping review was carried out based on a search of articles published in four databases: Web of Science, Scopus, PubMed, and Google Academic, published between 1992 and 2022, in English or Spanish, excluding research carried out on animals. From a collection of 715 initially-selected articles, 13 met the eligibility criteria. Research confirmed that legume proteins and peptides go beyond simply providing amino acids for the development and repair of body tissues. In fact, numerous proteins, including lectins and enzyme inhibitors considered antinutrients, together with peptides, such as lunasin, have exhibited anticancer, anti-inflammatory, and immunostimulatory properties. Also, they might regulate the microbiota flora and the manufacture of metabolites. The need for further research in humans is highlighted to understand the specific effect that these proteins and peptides have on the GIT and its microbiota, as well as the mechanisms behind their positive properties in inflammatory processes and diseases such as cancer. A knowledge gap is identified in the mechanisms of action of these proteins in the GIT, which represents an opportunity to assess the nutraceutical potential of legume proteins and their derived peptides.

Structural and tribological studies on the interaction of porcine gastric mucin with non- and cationic-modified β-lactoglobulins

β-lactoglobulin (BLG) is the major whey protein with negative charges at neutral pH in aqueous media. Thus, the interaction with mucins, the major polyanionic component of mucus, is very weak due to the electrostatic repulsion between them. The present study postulates that cationization of BLG molecules may reverse the interaction characteristics between BLG and mucin from repulsive to associative. To this end, cationic-modified BLGs were prepared by grafting positively charged ethylenediamine (EDA) moieties into the negatively charged carboxyl groups on the aspartic and glutamic acid residues and compared with non-modified BLG upon mixing with porcine gastric mucin (PGM). To characterize the structural and conformational features of PGM, non/cationized BLGs, and their mixtures, various spectroscopic approaches, including zeta potential, dynamic light scattering (DLS), and circular dichroism (CD) spectroscopy were employed. Importantly, we have taken surface adsorption with optical waveguide lightmode spectroscopy (OWLS), and tribological properties with pin-on-disk tribometry at the sliding interface as the key approaches to determine the interaction nature between them as mixing PGM with polycations can lead to synergistic lubrication at the nonpolar substrate in neutral aqueous media as a result of an electrostatic association. All the spectroscopic studies and a substantial improvement in lubricity collectively supported a tenacious and associative interaction between PGM and cationized BLGs, but not between PGM and non-modified BLG. This study demonstrates a unique and successful approach to intensify the interaction between BLG and mucins, which is meaningful for a broad range of disciplines, including food science, macromolecular interactions, and biolubrication etc.

Prototypes as catalysts for cross-disciplinary collaboration: Viewpoints from applied food research and innovation

BackgroundPrototypes play a central role in applied food research and innovation (R&I), serving as the initial representations of new products, process, or project ideas. They function as "boundary objects", facilitating interdisciplinary dialogue, knowledge creation, and cooperation. Despite their significance, challenges arise due to the differing perspectives and creative behaviors of scientists in this field. This commentary addresses the question of how prototypes can foster collaboration across disciplines in applied food R&I. Scope and approachOur study explores the application of prototypes within the disciplines of innovation management, consumer and sensory science, and food science and technology. We provide an overview of the diverse roles of prototypes in the R&I process and elucidate their function of bridging interdisciplinary gaps and facilitating knowledge exchange. Furthermore, we analyze the use of prototypes across those disciplines, emphasizing their role as communication facilitators and mutual learning tools. Key findings and conclusionsWhile prototypes are indispensable in applied food R&I, they are predominantly employed in distinct phases according to the discipline, with a lack of interdisciplinary collaboration. However, we observed that prototypes often serve similar purposes across disciplines. Thus, we propose a wider integration of prototyping into research processes, to facilitate communication, improve mutual learning and knowledge exchange, and make research outputs easily transferable. Experienced facilitators should holistically manage diverse prototypes, fostering an iterative project model that transcends disciplinary boundaries. Our commentary emphasizes the transformative potential of prototypes advocating for their informed usage across disciplines to advance cross-disciplinary collaboration and align research outcomes with societal needs, thus supporting responsible applied food R&I.

Taming Janus-Faced Quinoline-Derived Fluorescent Probes for Dual-Channel Distinguishable Visualization of HSO3- and HClO in Dried Foods and Living Cells.

With the booming development of food manufacturing, developing ideal analytical tools to precisely quantify food additives is highly sought after in the food science field. Herein, a new series of quinoline-derived multifunctional fluorescent probes has been synthesized. Bearing double reactive sites, these compounds display fluorescence response toward both bisulfite (HSO3-) and hypochlorous acid (HClO). Among these compact structures, compound ethyl-2-cyano-3-(6-(methylthio)quinolin-2-yl)acrylate (QTE) was screened out. Probe QTE not only shows ratiometric variation toward HSO3- with little cross talk but also performs turn-off signal toward HClO. In addition, probe QTE has been utilized for bioimaging of HClO in living cells. Furthermore, the HSO3- content in dried food samples has been appraised by QTE with satisfactory results. Meanwhile, relying on the apparent chromaticity change, a flexible dark-box device has been elaborated for chromatic analysis, promoting visualization of HSO3- in the field.

Nutrition Today: Nutrition/Health Communications: Teaching Sourcing, Vetting, Discerning

Nutrition and food science and other health science communicators have faced a number of significant challenges over the past several decades, as the information landscape has evolved. The growth of Web-based science communication sources and, especially, social media’s impact on information dissemination have thoroughly transformed what was once strictly the purview of science and health journals. To meet the changing challenges, the present authors have published a series of articles presenting guidance for communicators in navigating the evolving information environment. In response to a number of questions from colleagues about how to seek and evaluate sound scientific information and to address the growing online repository of dubious food and health recommendations, the authors are addressing in the present article some modern themes. In particular, the article focuses on communicators’ evolving needs: where to go for accurate science-based information—how to guide the public to sound health and nutrition information and also how consumers might vet information sites online and how the public can be encouraged to develop new critical science-consumption skills and practical skepticism in the face of competing “information” claims.

Evaluation of the influence of ph modification on food proteins structure by FT-IR AND AFM

Objective: The related research of proteins is important due to their wide applications in food science. The aim of this study was to evaluate the influence of pH variation (3.6, 4.6 and 5.6) on morphometric parameters and the secondary structure of proteins (ovalbumin and gliadin). The arithmetic mean roughness (Ra) and agglomerate size (AS) of the proteins were analyzed by atomic force microscopy (AFM), while their secondary structure was analyzed. Design/methodology/approach: by Fourier transform infrared spectroscopy (FT-IR), both at different pH. Subsequently, a correlation analysis of the morphometric changes of the proteins with their secondary structure was performed. Results: Highlighting that it was found that, protein agglomerate size is influenced by changes in β-sheets and turn conformations. Findings/conclusions: The novelty of this contribution consists in demonstrating that there is a close structure-functionality relationship between the morphometric parameters of proteins and their secondary structure, combining microscopy and spectroscopy techniques. This allows a clear and deep understanding of protein behavior to select the appropriate pH conditions to improve the properties of many foods.

Electrospinning in Food Packaging: Current Trend and Future Direction

ABSTRACTFood packaging is a multidisciplinary field that includes food science, chemistry, engineering materials sciences and microbiology. Food packaging has sparked great interest in protecting the freshness and quality of foods and their raw materials from oxidation and microbial spoilage. Nanotechnology, especially electrospinning, has shown promising results in fabricating sophisticated food packaging materials. The current paper aims to review, highlight, discuss and challenge the latest electrospun food packaging studies. We will not only summarize the studies but also challenge the applied methods, materials and results. Moreover, we offer a more practical point of view regarding the industrial translation of electrospun food packaging.

Recoverable and degradable carboxymethyl chitosan polyelectrolyte hydrogel film for ultra stable encapsulation of curcumin

Hydrogels have shown great potential for application in food science due to their diverse functionalities. However, most hydrogels inevitably contain toxic chemical cross-linking agent residues, posing serious food safety concerns. In this paper, a curcumin/sodium alginate/carboxymethyl chitosan hydrogels (CSCH) were prepared by self-assembly of two oppositely charged polysaccharides, carboxymethyl chitosan and sodium alginate, to form a three-dimensional network encapsulating curcumin for extending food shelf life. The network structure of the CSCH film confirmed by FTIR, XRD, and XPS was mainly formed by electrostatic interactions. The chemical stability of CSCH network encapsulated curcumin was 4.2 times greater than that of free curcumin, with excellent gas barrier, antimicrobial, antioxidant, and biosafety properties. It was found that CSCH films reduced dehydration, prevented nutrient loss, inhibited microbial growth, and lowered the respiration rate, which effectively maintained the quality of mango and prolonged its shelf-life up to 11 days. Notably, CSCH films possessed the properties of rapid recycling (10 mins) and biodegradability (53 days). This polysaccharide-based hydrogel film provides a viable strategy for the development of green and sustainable food packaging.

Elimination of Toxic Solvents from Analytical Methods in Food Analysis: Caffeine Determination in Tea as an Example.

This study presents an innovative method for caffeine determination in tea, employing ethanol as the sole organic solvent for both SPE sample preparation and chromatographic analysis. This approach aligns with green chemistry principles, as confirmed by a comparative study highlighting ethanol's safety and eco-friendliness compared to traditional solvents. The experiments validate ethanol's efficacy in caffeine extraction and chromatographic analysis, minimizing environmental impact and eliminating toxicity risks. Utilizing a reduced chromatography column enhances the method's efficiency and sustainability, resulting in a low limit of quantitation (0.125 μg/mL) and good reproducibility (RSD < 2.5%). Based on tea from the Polish market, the findings reveal the caffeine content (19.29-37.69 mg/g) and endorse ethanol's role in enhancing sustainable chemical analysis in food science.

Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties.

This study delves into the transformative effects of atmospheric cold plasma (CP) treatment on little millet flour (LMF), specifically exploring alterations in bioactive compounds, antinutritional factors, and functional properties. Foaming and emulsification properties experienced noteworthy enhancements with plasma treatment, manifesting in significant increases in foaming capacity (up to 51.47 ± 0.49%), foaming stability, emulsification ability, and emulsion stability (up to 47.02 ± 0.35%). The treatment also positively influenced water absorption index and swelling power. Antinutritional factors, including tannins and saponins, exhibited substantial reductions following plasma treatment. Saponin content, for instance, decreased by an impressive 58% after exposure to 20kV for 20min. Conversely, bioactive compounds such as phenolic content and antioxidant activity saw significant increases. Total phenolic content (TPC) rose from 527.54 ± 8.94 to 575.82 ± 3.58mg GAE/100g, accompanied by a remarkable 59% boost in antioxidant activity. Interestingly, plasma treatment did not exhibit a discernible effect on pasting properties. These findings collectively underscore the potential of atmospheric CP treatment as a novel and effective method for enhancing the functional and nutritional attributes of LMF, thereby opening new avenues for its application in food science and technology.

Possible interactions between selected food processing and medications.

The impact of food processing on drug absorption, metabolism, and subsequent pharmacological activity is a pressing yet insufficiently explored area of research. Overlooking food-processing-drug interactions can significantly disrupt optimal clinical patient management. The challenges extend beyond merely considering the type and timing of food ingestion as to drug uptake; the specific food processing methods applied play a pivotal role. This study delves into both selected thermal and non-thermal food processing techniques, investigating their potential interference with the established pharmacokinetics of medications. Within the realm of thermal processing, conventional methods like deep fat frying, grilling, or barbecuing not only reduce the enteric absorption of drugs but also may give rise to side-products such as acrylamide, aldehydes, oxysterols, and oxyphytosterols. When produced in elevated quantities, these compounds exhibit enterotoxic and pro-inflammatory effects, potentially impacting the metabolism of various medications. Of note, a variety of thermal processing is frequently adopted during the preparation of diverse traditional herbal medicines. Conversely, circumventing high heat through innovative approaches (e.g., high-pressure processing, pulsed electric fields, plasma technology), opens new avenues to improve food quality, efficiency, bioavailability, and sustainability. However, it is crucial to exercise caution to prevent the excessive uptake of active compounds in specific patient categories. The potential interactions between food processing methods and their consequences, whether beneficial or adverse, on drug interactions can pose health hazards in certain cases. Recognizing this knowledge gap underscores the urgency for intensified and targeted scientific inquiry into the multitude of conceivable interactions among food composition, processing methods, and pharmaceutical agents. A thorough investigation into the underlying mechanisms is imperative. The complexity of this field requires substantial scrutiny and collaborative efforts across diverse domains, including medicine, pharmacology, nutrition, food science, food technology, and food engineering.

FUNCTIONAL COMPONENTS AND MEDICINAL PROPERTIES FOODS

The famous phrase "Let food be the medicine" (attributed to Hippocrates) basis for both food science and nutraceuticals. Numerous bioactive substances can be found in food components, such as nutritional elements like proteins, carbs, vitamins, minerals, antioxidants, phenolics, and flavonoids, as well as primary and secondary metabolites. Functional foods have a greater importance for their health benefits above and beyond basic nutritional requirements. Demand for functional foods is rising as individuals become more conscious of how their diet affects their health. Prebiotics are short-chain carbohydrates that promotes the growth of healthy bacteria, are converted into fatty acids in the colon, and help the body absorb calcium and magnesium. Intestinal cancer risk is also reduced by them. However, animal products also include useful components such bioactive peptides, conjugated linolenic acid, long-chain omega-3, -6, and -9 polyunsaturated fatty acids, probiotics, and prebiotics. The review seeks to provide readers with a comprehensive perception of the potential applications of the functional food components present in food extracts. Furthermore, Research is necessary to develop novel functional foods, with exact health benefits from understanding these foods and functional elements in food play a vital role in preserving good health in the future.

Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch

This study aimed to reveal the underlying mechanisms of the differences in viscoelasticity and digestibility between mung bean starch (MBS) and proso millet starch (PMS) from the viewpoint of starch fine molecular structure. The contents of amylopectin B2 chains (14.94–15.09 %), amylopectin B3 chains (14.48–15.07 %) and amylose long chains (183.55–198.84) in MBS were significantly higher than PMS (10.45–10.76 %, 12.48–14.07 % and 70.59–88.03, respectively). MBS with higher amylose content (AC, 28.45–31.80 %) not only exhibited a lower weight-average molar mass (91,750.65–128,120.44 kDa) and R1047/1022 (1.1520–1.1904), but also was significantly lower than PMS in relative crystallinity (15.22–23.18 %, p < 0.05). MBS displayed a higher storage modulus (G′) and loss modulus (G′′) than PMS. Although only MBS-1 showed two distinct and discontinuous phases, MBS exhibited a higher resistant starch (RS) content than PMS (31.63–39.23 %), with MBS-3 having the highest RS content (56.15 %). Correlation analysis suggested that the amylopectin chain length distributions and AC played an important role in affecting the crystal structure, viscoelastic properties and in vitro starch digestibility of MBS and PMS. These results will provide a theoretical and scientific basis for the development of starch science and industrial production of low glycemic index starchy food.

In vitro and in vivo digestibility of prebiotic galactooligosacharides synthesized by β-galactosidase from Lactobacillus delbruecki subsp. bulgaricus CRL450.

The general assumption that prebiotics reach the colon without any alterations has been challenged. Some in vitro and in vivo studies have demonstrated that 'non-digestible' oligosaccharides are digested to different degrees depending on their structural composition. In the present study, we compared different methods aiming to assess the digestibility of oligosaccharides synthesized by β-galactosidase (β-gal) of Lactobacillus delbruecki subsp. bulgaricus CRL450 (CRL450-β-gal) from lactose, lactulose and lactitol. In the simulated gastrointestinal fluid method, no changes were observed. However, the oligosaccharides synthesized by CRL450-β-gal were partially hydrolyzed in vitro, depending on their structure and composition, with rat small intestinal extract (RSIE) and small intestinal brush-border membrane vesicles (BBMV) from pig. Digestion of some oligosaccharides increased when mixtures were fed to C57BL/6 mice used as in vivo model; however, lactulose-oligosaccharides were the most resistant to the physiological conditions of mice. In general β (1→6) linked products showed higher resistance compared to β (1→3) oligosaccharides. In vitro digestion methods, without disaccharidases, may underestimate the importance of carbohydrates hydrolysis in the small intestine. Although BVMM and RSIE digestion assays are appropriate in vitro methods for these studies, in vivo studies remain the most reliable for understanding what actually happens in the digestion of oligosaccharides. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The role of food science and technology in navigating the health issues of ultra‐processed foods

SummaryFood processing is seen as a double‐edged sword. It is argued to have helped to provide a stable and safe food supply to urbanised societies, however with NOVA definition of ultra‐processed foods it has now been linked to disease. Food science and technology has arguably been a major contributor to both. These potential harms are not a deliberate act, they simply meet the legal and market obligations placed on food businesses to be successful. So how food science and technology be pivoted back to improve health needs exploration, which will need to be consider within other issues including sustainability. Additionally, the increasing demand for plant‐based meat alternatives and the role of fortification along with sustainable packaging and logistics to either enhance the physical properties and nutritional value of foods alongside minimising the need to process to transport them from farm to plate are further challenges. Finally, it will be considered how our food system might be supported to go through its next scientific and technological revolution to deliver a food environment and supply that has its primary objective of supporting human and planetary health, but in a way that is economically successful for all members of society.

Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential

This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. This research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional and technological properties. The predominant isolates were identified as Lactilactobacillus curvatus and Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups. Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited high hydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifying capacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable co-aggregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.

Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception.

Food texture, along with taste and odour, is an important factor in determining food flavour. However, the physiological properties of oral texture perception require greater examination and definition. Here we explore recent trends and perspectives related to mouthfeel and its relevance in food flavour perception, with an emphasis on the biophysical point of view and methods. We propose that atomic force microscopy, combined with other biophysical techniques and more traditional food science approaches, offers a unique opportunity to study the mechanisms of mouthfeel at cellular and molecular levels. With this knowledge, food composition could be modified to develop healthier products by limiting salt, sugar, fat and calories while maintaining sensory qualities and consumer acceptance.

Concentrations of per- and polyfluoroalkyl substances in vegetables from Sydney and Newcastle, Australia.

This study investigated per- and polyfluoroalkyl substances (PFASs) in 53 fruit and vegetable samples collected from a local wholesale and retail market in Sydney and a local supermarket in Newcastle. As there is limited information about PFAS levels in vegetables on the market, this study aimed to fill this gap and assess potential risks for humans through consumption of these vegetables. QuEChERS extraction - a solid-phase extraction method, a portmanteau word formed from 'quick, easy, cheap, effective, rugged and safe' - followed by enhanced matrix removal-lipid cleaning and liquid chromatography-tandem mass spectrometry analysis were used to detect 30 PFASs in vegetables. PFOA was detected in 7 out of the 53 samples, with concentrations of 0.038-1.996 ng g-1 fresh weight; PFOS was detected in 2 samples only, with concentrations ranging from 0.132 to 0.911 ng g-1 fresh weight. PFHxS was not detected in any sample in this study. PFOA and PFOS concentrations measured in vegetables in this study constituted daily intake of 2.03 ng kg-1 body weight (BW) and 1.98 ng kg-1 BW, respectively, according to recommended daily vegetable intake and BW data from the Australian Bureau of Statistics. The most sensitive population group is girls of 4-8 years of age. These estimated exposure levels represent up to 1.3% of the tolerable daily intake for PFOA (160 ng kg-1 BW) and 9.9% for PFOS (20 ng kg-1 BW) according to Food Standards Australia New Zealand. Consumption of the vegetables from the study locations poses a marginal risk to human health. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.