Production Of Food Materials Research Articles

Optimization of instant corn cream soup formulation containing chicken bone and moringa leaf using linear programming

Chicken bone and moringa leaf can be used as raw materials in food products because of their high protein, calcium, and phosphorus content. This study aimed to identify the optimal formulation for producing instant corn cream soup with added chicken bones and moringa leaf meal, having a high protein, calcium, and phosphorus content with minimal raw material costs. The formulation was developed using a randomized group design with a combination of chicken bone (0%, 1.4%, 2.8%) and moringa leaf (0%, 1.1%, 2.2%). Then, the formulation was analyzed using linear programming with constraints based on SNI 01-4967-1999 regarding instant cream soup and PerBPOM No. 1 of 2022 regarding the supervision of claims on labels and advertisements of processed food. The three best formulas were subjected to a sensory test. The results showed that three of the nine formulas had the highest protein, calcium, and phosphorus content with the lowest raw material cost, i.e., Formula 5 (2.8% chicken bone, without moringa leaf), Formula 7 (2.8% chicken bone and 1.1% moringa leaf), and Formula 9 (2.8% chicken bone and 2.2% moringa leaf). These formulations also met the requirement for high calcium and high phosphorus in accordance with PerBPOM No. 1 of 2022. However, the samples did not reach the minimum requirement to be considered high protein. The sensory test results showed that Formula 7 was the closest to the ideal product and was also preferred by respondents.

Review: Utilization of cellulose in food products

Cellulose is one of the most abundant natural materials in the world. It has a long-chain carbohydrate polymer made up of repeating glucose units. Reviewed literature shows that the material has been widely explored as a functional ingredient in foods, including meat products, emulsions, beverages, dairy products, bread, confectionery, and fillings. This carbohydrate polymer has many promising applications in the functional food and nutraceutical industries. Cellulose can be isolated through chemical, mechanical, and biological means to produce a variety of functional materials in the form of cellulose crystals with varying shapes and sizes, including microcrystalline cellulose, micro fibrillated cellulose, nanocrystalline cellulose, nanofibrillated cellulose, and bacterial cellulose, based on its production techniques and sources. This review highlights the utilization and functions of cellulose as a material in food products.

Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review

SummaryThe corn cob is still a significant component of the corn residue. It is estimated that maize cob accounts for 40–50 percent of total corn production. Corn cob is considered an agriculture waste (by‐product of sweet corn). This by‐product causes environmental pollution, which produces health problems. Its phytochemicals and prebiotic potential provide large benefits for humans when it is consumed. Therefore, corn cob has functional properties such as antioxidant, antimicrobial, anticoagulant, anticancer and reduces the blood glucose level. Corn cob may be used as opportunistic raw material in food products and other possible applications. Current review explained the nutritional composition of corn cob and its possible health benefits. In conclusion, corn cobs have the potential for the development of value‐added products, which are gluten free and also contribute to flourish business of food development and nutraceutical manufacturing industries.

The Effect of Acesulfame k and Aspartame as Sweetener Materials in Food Products on Body Parameters of Rats

The Effect of Acesulfame k and Aspartame as Sweetener Materials in Food Products on Body Parameters of Rats

The effect of porang proportion on the characteristics of vegetarian tempeh patties burger

The development of veggie burger patties products is increasing along with changes in people's lifestyles that are more concerned with a healthy product. Tempeh is a source of vegetable protein that has various health benefits. Glucomannan from porang tubers acts as a texture-forming material in food products. This study aimed to determine the effect of the proportion of porang on the characteristics of the veggie burger made from tempeh. This study was arranged in a completely randomized design with treatment proportions of porang:tempeh (75:25); (50:50); (25:75) compared to control (100% tempeh). Parameters observed included colour, cooking loss, cooking yield, hardness and proximate content. The results showed that the treatment had a significant effect on the colour of the burger before and after frying, cooking loss, cooking yield, and moisture content. The use of porang had increased the water content of patties burger. The proportion of porang:tempeh (25:75) produced a patties burger with the lowest cooking loss and the highest cooking yield. The proximate content of burger patties in the proportion of porang:tempeh (25:75) had a value that was not significantly different from the control (100% tempeh).

Increased sulfur-containing amino acid content and altered conformational characteristics of soybean proteins by rebalancing 11S and 7S compositions.

Soybean proteins are limited by their low contents of methionine and cysteine. Herein, 7S globulin accumulation was reduced using RNA interference to silence CG-β-1 expression, and the content of the A2B1a subunit was largely increased under the soybean seed-specific oleosin8 promoter. The results showed that the sulfur-containing amino acid content in soybean seeds drastically improved, reaching 79.194 nmol/mg, and the 11S/7S ratio had a 1.89-fold increase compared to the wild-type acceptor. The secondary structures of 11S globulin were also altered, and the β-sheet content increased with decreasing β-turn content, which was confirmed by Fourier transform infrared spectroscopy, Raman spectroscopy and circular dichroism analysis. Our findings suggested that raising the accumulation of 11S glycinin at the expense of reducing the content of 7S globulin is an attractive and precise engineering strategy to increase the amount of sulfur-containing amino acids, and soybean proteins with A2B1a subunits of 11S isolates improved, and β-subunits of 7S fractions reduced simultaneously might be an effective new material for food production.

New types of sugar-containing raw materials for food production

The global concept of conscious consumption and healthy life-style affects the development of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has been increased, a search for and creation of new sweetening substances have been carried out. The paper presents a review of the domestic and foreign studies devoted to the use of sugar substitutes in various branches of the food industry. The information about new types of sugar substitutes from natural starch-containing raw materials and their properties is given. A possibility of replacing crystalline sugar with sugar substitutes in food production is described, their effect on the physico-chemical, sensory and organoleptic properties of foods and beverages is demonstrated. The development of the technologies facilitates an extension of the range of well-known and widely used high-calorie sugar substitutes from starch-containing raw materials, characterized by different carbohydrate composition and properties. It has been noted that out of quite a large number of sugar substitutes applied in the food industry abroad, glucose-fructose syrups (GFS) are among most promising. They are full-value sucrose substitutes and have several advantages. A proportion of GFS in the total volume of sugar syrup consumption is increasing worldwide every year. The main raw material for production of GFS in the USA is corn starch; in the CIS countries, starch obtained from wheat and potato is also used. Studies aimed to investigation and development of bioprocesses that ensure production of competitive enzymatic GFS and other sweetening syrups from alternative sources are gaining in importance. The information is presented about the development of the innovative technologies for production of sugar syrups from Jerusalem artichoke and chicory, agave, yacon, sorghum and rice. The results of the study of properties of these syrups and their effect on the physical and sensory, rheological and microstructural properties of products, in which technologies these syrups were used, are described. Due to the different carbohydrate composition, as well as physico-chemical properties (a degree of hygroscopicity, anti-crystallization properties, a level of sweetness, glycemic index and so on), sugar substitutes acquire increasing popularity among producers and consumers, and can be used in food and beverage manufacturing as a more technological replacement of crystalline sugar.

An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste

Lactic acid (LA) is widely used in many industries as a crucial starting material in food products, bio-based materials, and biodegradable polymers. The goals of this research were to isolate LA bacteria from food wastes, assess their potential for LA production, and study their growth characteristics. In this study, six bacterial strains were isolated from food waste and identified using 16S rRNA gene sequencing; namely, Weissella viridescens WJ39, Leuconostoc lactis YS33, Leuconostoc citreum KD42, Leuconostoc mesenteroides VN60, Macrococcus caseolyticus FCI29, and Weissella confusa RG41. W. viridescens WJ39 showed the highest potential for lactic acid production (17.56 g L−1day−1), and the lowest potential was found in L. lactis YS33 (14.09 g L−1day−1). There were significant differences (p < 0.05) in the LA production rates among Weissella spp., Leuconostoc spp., and Macrococcus spp. Moreover, dramatic differences in growth rate were observed among the six strains. W. viridescens WJ39 exhibited the highest growth rate (0.80 h−1), while M. caseolyticus FCI29 exhibited the lowest growth rate (0.57 h−1). W. viridescens WJ39 also exhibited lactic acid production (at a rate around 2 g L−1day−1) in a lab incubation experiment with food waste as a nutrient source. The draft genome of W. viridescens WJ39 with 16 contigs was constructed with an N50 of 215217 bp. The genome size was approximately 1.54 Mb, with a GC content of 41%. A hicD gene, known to catalyze the conversion of pyruvate to D-lactate, was discovered in the genome. This study illustrated the potential for the production of lactic acid from food waste with lactic acid bacteria.

Banana peels as a bioactive ingredient and its potential application in the food industry

• Banana peel is the source of bioactive compounds. • The mechanism of the chemical components of banana peel in combating various diseases or infections rationale further investigation. • Modification of processing conditions minimizes the antinutrient compound in the banana peel. • Banana peels show vast potential as a source of functional ingredients and packaging materials in food products. The use of agricultural by-products as a source of functional ingredients, particularly those from crop plants, has received great interest. Banana (Musa spp.) is a common food crop worldwide, but its peel, similar to other agricultural by-products, is often discarded. Banana peel has the potential to be transformed into functional foods because it is historically consumed as food and medicine in some regions of the world. Scope and approach : Current analysis recaps the nutritional characteristics, bioactive elements and potential health-promoting properties of banana peel and its utilisation in the food industry. Key Findings and Conclusion : The discoveries, particularly on the broad array of bioactive chemical constituents in peel and their related biological activities, seem to rationalise the proposed use of banana peel in several food industries. Banana peel is appreciated for its bioactive components, particularly the phenolic compounds. The major phenolic compounds found in the banana peel are grouped as flavonols, hydroxycinnamic acids, flavan-3-ols, and catecholamines. The incorporation of banana peel into food products enhanced the nutritional content, particularly the dietary fibre and phenolic content. It has been demonstrated that banana peel reduces lipid oxidation, particularly in meat-based products. Despite the nutrients offered by banana peels, this paper discusses the potential anti-nutrient content that must be addressed. From this review, banana peel shows great potential to be developed into beneficial functional foods and nutraceuticals. However, proper regulation and legalisation of bioactive enrichment of food products from the banana peel are required to ensure its safety for human consumption.

Development of poly-component cooled dessert recipe based on pumpkin and apples processing products

The issue of providing the residents of the Russian Federation with food for a healthy diet is still currently relevant. The population lacks essential biological substances. The inclusion of various types of agricultural raw materials in food products enables to improve the quality indicators of finished products. The article presents the outcomes of research on the development of a technology for the manufacture of a multicomponent chilled dessert for proper nutrition using a locally produced plant component, namely pumpkin and apples, as the main raw material. As additional components the following ones are used: yogurt, honey, ginger syrup, stevia, blackberry, pine nuts, orange. The authors have developed three product formulations and for each of its samples the quality and quantitative characteristics assessment, the nutritional and energy value, the concentration of minerals and vitamins have been established. Based on the test results, the relevance of the production of a multicomponent chilled dessert based on pumpkin and apple processing products has been justified. The product is recommended for all population groups as a product for proper nutrition. A portion of the developed multicomponent chilled dessert with a volume of 110 to 125 g (depending on the recipe) contributes to the satisfaction of more than 15% of a person’s daily need for potassium, and with the addition of orange – for vitamin C.

Bovine Colostrum for Human Consumption—Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing

The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is required. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which has become more challenging with the emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques is required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are as follows: high quality colostrum is a valuable raw material in food products and supplements; the microbial safety of bovine colostrum is increased using an appropriate processing-suitable effective heat treatment which does not destroy the high nutrition value of colostrum; the heat treatment processes are cost-effective compared to other methods; and heat treatment can be performed in both small- and large-scale production.

POLYAMIDAMINEPICHLOROHYDRIN APPLICATION FOR ECO-SAFE WATERFAST AND WATERPROOF FOOD PACKAGING PAPER PRODUCTION

The paper presents the research results on the properties of the pulp coniferous and deciduous wood composition in its original state and paper made from it, proposes a mechanism to increase the waterfast and waterproof food packaging paper by surface treatment with a composition based on polyamidepichlorohydrin with polyvinyl alcohol and urea. The study was conducted in order to ensure an increase in the consumer properties of packaging paper, since when packaging materials encounter food products, their structure can change under the influence of moisture, steam, and gas. Polyamidaminepichlorohydrin was used as the main component of the composition for paper processing, as functional additives: polyvinyl alcohol and urea. The above-mentioned starting materials are environmentally friendly, since foreign inclusions in food packaging materials would pose a serious danger to human health and life, as well as to the brand image of the product in which they would be detected. It was proved that high waterfastness and waterproofness, as well as the necessary level of barrier, protective and operational properties of packaging material for food products cannot always be obtained by introducing a significant amount of polyamidaminepichlorohydrin, so the paper investigated the mechanism of interacting cellulose fibers of paper with polyamidaminepichlorohydrin, and also proved the possibility of its use to obtain packaging paper with a given set of properties. It was found that the consumption of up to 4–6% polyamidaminepichlorohydrin provides the main increase in the mechanical strength of packaging paper, both in wet and dry conditions. The resulting waterfast and waterproof material can be used for food packaging.

Comparison of Alkaline/Oxidative and Hydrothermal Extraction of Wheat Bran Arabinoxylans.

The bran accounts for approximately 25% of the wheat kernel but is currently only a by-product, used as animal feed. However, due to its high arabinoxylan content it could be a valuable raw material for food production. Arabinoxylans cannot be digested in the human intestine but are intensely studied for their health-beneficial properties. These include glycemic control by formation of a highly viscous gel in the intestine, and hence delaying starch digestion, alongside an increase in short chain fatty acids. To apply sufficient amounts of arabinoxylan for health-beneficial effects, extraction and concentration is required. Alkaline/oxidative conditions are commonly used, but for potential food applications more cost-efficient methods, without hazardous chemicals, are required. Therefore, this study aimed to optimize the conditions for hydrothermal extraction (extraction time and temperature) at laboratory-scale and to compare the results to an established alkaline/oxidative method. The resulting extracts were characterized for yield, purity, arabinoxylan molecular mass, arabinose/xylose ratio, and viscosity to evaluate the quality of the method. For the hydrothermal extraction, an extraction time of 1 h at 160 °C and 6.5 bar gave the best results. However, even these optimized conditions resulted in lower extract purity and severely degraded arabinoxylans. Although further optimization of the hydrothermal process is required, the present work builds an important foundation for the development of an industrial hydrothermal extraction method.

Promising unconventional plant raw materials for food production

Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.

Development of Immunohistochemical Methods for Casein Detection in Meat Products.

To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods. This study presents newly developed immunohistochemical (IHC) methods for casein detection in meat products. Casein was successfully detected directly in meat products where sensitivity was determined at 1.21 and specificity at 0.28. The results obtained from the IHC were compared with the Enzyme-Linked Immuno Sorbent Assay (ELISA) and there was no statistically significant difference between the IHC and ELISA methods (p > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).

Идентификация антибиотиков в мясе. Возможности проточной цитометрии

The problem of the uncontrolled use of antibiotics currently remains unresolved. Step-by-step monitoring of meat using modern methods will reduce the risk of using contaminated meat raw materials for food production. Qualitative monitoring will identify samples containing residual antimicrobial substances. The use of methods for identifying groups of antibiotics will help narrow the search for antibiotics by expensive chromatographic methods. A study was carried out of beef, pork and poultry meat, which is used in meat processing plants in the production of raw smoked sausages, using two methods. At the first stage, using a qualitative microbiological method, the raw meat was evaluated for the presence of antimicrobial substances, then their group was determined using a NovoCyte flow cytometer. According to the results of a study on a flow cytometer, it was found that out of 10 groups of antibiotics that can be determined by the tested method, the group of lincosamides was not found in all meat samples. The most common groups of chemotherapy drugs in pork were sulfonamides – 29.6 %, tetracycline group – 18.5 % and beta-lactams – 14.8 %, and in beef aminoglycosides – 36.7 %, phenicols – 30 % and beta-lactams – 13.3 %. In poultry meat samples, the most common were sulfonamides – 23.2 %, fenicols – 23.2 %, and beta-lactams – 16 %. Five groups of antibiotics were found in all studied types of meat: fenicols, β-lactams, macrolides, polypeptide antibiotics, and quinolones. This indicates their widespread use in animal husbandry and poultry farming.

Development of Immunoenzyme Assay for Detection of Soybean Raw Material in Food Products

An enzyme-linked immunosorbent assay (ELISA) has been developed to control the presence and estimate the content of soybean raw materials in meat food products. It is based on the binding of specific antibodies to the antigenic determinants of a soybean trypsin inhibitor. Due to the possible influence of enzymatic and high-temperature product treatments that can disrupt the native structure of the inhibitor and lead to its fragmentation, the analysis is based on the competitive interaction with antibodies of the antigen in the sample, which are immobilized in microplate wells. The conditions providing the minimum detection limit and high measurement accuracy were established to implement the ELISA. The developed assay was characterized by a duration of 60 min, a detection limit of 3.5 ng/mL, and a range of detectable concentrations of 7.7–110 ng/mL. It is shown that the proposed methodology can be used for the testing meat products.

Methods of control of properties of polymer packaging materials for foodstuffs

Modern methods of control of functional and operational properties of packaging materials for foodstuffs are presented and their features are characterized. It is shown that quality control of polymer packaging materials for food products is key in determining the possibility of their intended use. The testing results enable assessing the possibilities, limitations and optimizing the process and get high-quality packaging.

Qualitative PCR-based detection of genetically modified soy and maize products in Iran

ABSTRACT Soy and maize are the most cultivated genetically modified (GM) crops in the world, which are commonly used in many food products. Establishing regulations for food products containing transgenic materials are obligatory in many countries in order to provide consumers with information. For this purpose, an accurate qualitative polymerase chain reaction (PCR) method was applied to investigate GM food products from Iran. In present study, a total of 90 non-labeled soy and maize samples were collected from Tehran’s market and their DNA were extracted by a kit. All samples were analyzed to screen the 35 S promoter and (nopaline synthase) NOS terminator elements. Having screened the GM positive samples, they were subjected to identification of specific transgenic events RR soy, Bt11 and MON810 maize with PCR. According to our results, 95% of soy and 60% of maize analyzed samples were positive for the 35 S promoter and NOS terminator. Furthermore, event-specific analysis indicated the presence of RR soy, Bt11 and MON810 maize in tested samples, while none of these food-derived samples demonstrated any GM label. The obtained results revealed that the necessity of monitoring system to provide a good reliable control of GM materials in food products and subsequently on their labeling.

Problems of meat market in terms of ensuring world’s food security

The present paper focuses on key problems and specifics of ensuring food security and on state of agro-industrial complexes in different countries of the world. The authors defined the main aspects of state support for agriculture in advanced foreign economies and specified the challenges of food security ensuring. Agriculture is such an industry that brings prosperity to those who can work efficiently and make right decisions under high uncertainty, which may imply unsteady weather conditions, market environment, various production risks. Successful development of agriculture requires the ability to forecast and prevent unfavorable situations. In all countries, the main objective of agricultural production is to fully meet population’s demand for food using its own resources for manufacturing necessary food products. However, some countries do not have their own resources for agriculture, so they have to import finished products and raw materials for food production from other countries. For today, ensuring food security for all countries of the world is one of the most urgent problems of the mankind. Since the United Nations (the UN) was created, the international community has been paying close attention to the shortage of food. The issues of customs tariff regulation, plant and animal health care, administrative barriers – these are the priority tasks demanding systemic approaches, the fulfillment of which will stimulate the breakthrough inagriculture.