Processed Food Products Research Articles

The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat

Cold plasma is an emerging technology that has increased in demand because of consumers’ desire for fresh, safe and minimally processed food products. Aflatoxin B1 is one of the main mycotoxins that is usually found in cereals, especially oats. This study was conducted to determine the effect of DBD cold plasma on aflatoxin B1 and the physicochemical characteristics of oats. Whole oat grains were subjected to DBD plasma treatment for 1, 3, and 6 min at powers of 32, 37, and 42 W. Untreated samples were also evaluated as controls. The results showed that DBD treatment had the greatest reduction in 6 min and power 37, which reduced AFB1 concentration by 82%. Furthermore, there was no significant difference for some qualitative parameters such as protein and pH compared with the control sample, whereas the peroxide value and β-glucan increased and alpha-tocopherol decreased. The farinograph test showed that the improvement in water absorption capacity, dough stability, dough development time, and the degree of softening decreased. In addition, the viscosity of treated sample was reduced compared with that of the control sample. This study showed that DBD plasma had an effective reduction in aflatoxin AFB1, and it also improved the technological properties.

Aktivitas E.coli dan Stapphylococcus terhadap Penambahan Lactobacillus dari Rebung Asam

Lactic acid bacteria produce antimicrobial protein compounds. This compound can inhibit the development of gram-positive and negative bacteria. However, this compound is not harmful to intestinal microflora and is easily digested by enzymes in the digestive tract. This protein compound comes from fermented food products and other processed food products, one of which is sour bamboo shoots with a fermentation time of 7 days. In sour bamboo shoots, Lactobacillus sp. was found. with pure strains of FNCC 0027 and C410LI genes. This is the result of previous research. Tamarind bamboo shoots are one of the processed products found in Bengkulu province. This research aims to determine the optimal conditions for the compounds produced by these bacteria. The methods used include: BAL cultured, BAL confirmed, antibacterial BAL isolated, E. coli and Staphylococcus activity test, antibacterial test for proteolytic enzymes, and temperature and pH measurements. The results of the research showed that the effectiveness of E. coli activity was 65.5% and S. aureus was 21% after the two bacteria were given the addition of Lactobacillus brevis strain 2096 16S ribosomal RNA gene. At varying temperatures, the inhibition zone activity of the two bacteria was highest at 1000C, while the activity of the inhibition zone was highest at pH 6.

Unravelling red deer (Cervus elaphus) meat adulteration in gourmet foods by quantitative real-time PCR

Red deer (Cervus elaphus) meat is highly regarded as an exclusive gourmet food due to its sensory quality, nutritional value and premium price, thus being susceptible to adulteration practices by its substitution with inferior meat species. This study proposes a novel real-time PCR method targeting the troponin I gene for detecting and quantifying red deer meat in processed food products. The assay showed acceptable performance parameters, achieving absolute and relative limits of quantification of 0.01 ng of DNA and 0.5% (w/w) of red deer meat in both raw and thermally processed pâté. The assay parameters, using raw and autoclaved reference mixtures, regarding PCR efficiency (89.3% and 100.0%, respectively), slope of the calibration curve (−3.6067 and −3.3224, respectively) and R2 (0.9889 and 0.9893, respectively) highlight the high performance of the calibration models for the determination of red deer meat. The method was successfully validated using blind mixtures and applied to 46 commercial meat products from Poland, Portugal and Spain. Data suggested the adulteration of 48% of the samples by the total or partial substitution of red deer species and the suitability of the method for the routine testing of game meat products in quality control laboratories.

PROFILING SENSORY PADA PRODUK COKELAT PT. KAKAO BHINNEKA SEJAHTERA (MOODCO FINE CHOCOLATE) DENGAN METODE RATE-ALL-THAT-APPLY (RATA)

Chocolate is a processed food product based on cocoa beans which is processed using a machine. Differences in processing raw materials can produce different sensory characteristics that can affect consumer preferences. In this study, sensory descriptive analysis was carried out using the Rate-All-That-Apply (RATA) method to determine sensory profiles and to determine differences in sensory attributes of white chocolate (Kokoken Gulo Kaluku), milk chocolate (Arai), and dark chocolate (Idi' Cara'de). Based on the results, there are 4 attributes that are the same in each chocolate variant, namely glossy, snap, hardness, and mouthfeel melting. Kokoken Gulo Kaluku and Arai have the highest intensity on the mouthfeel melting attribute, while Idi' Cara'de has the highest intensity on the glossy attribute.

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

In the Depths of Wash Water: Isolation of Opportunistic Bacteria from Fresh-Cut Processing Plants.

The fruit and vegetable industry in post-harvest processing plants is characterized by a substantial consumption of water resources. Wash waters may serve as an environment for the periodic or permanent habitation of microorganisms, particularly if biofilm forms on the inner walls of tanks and flushing channels. Despite the implementation of integrated food safety monitoring systems in numerous countries, foodborne pathogens remain a global public health and food safety concern, particularly for minimally processed food products such as vegetables and fruits. This necessitates the importance of studies that will explore wash water quality to safeguard minimally processed food against foodborne pathogen contamination. Therefore, the current study aimed to isolate and identify bacteria contaminating the wash waters of four fresh-cut processing plants (Poland) and to evaluate the phenotypic antibiotic resistance profiles in selected species. Bacteria were isolated using membrane filtration and identified through mass spectrometry, followed by antibiotic susceptibility testing according to EUCAST guidelines. The results revealed that the level of contamination with total aerobic bacteria in the water ranged from 1.30 × 106 cfu/mL to 2.54 × 108 cfu/mL. Among the isolates, opportunistic pathogens including Enterococcus faecalis, Pseudomonas aeruginosa, Klebsiella oxytoca, Klebsiella pneumoniae, Serratia marcescens, and Proteus vulgaris strains were identified. An especially noteworthy result was the identification of cefepime-resistant K. oxytoca isolates. These findings highlight the importance of monitoring the microbial microflora in minimally processed foods and the need for appropriate sanitary control procedures to minimize the risk of pathogen contamination, ensuring that products remain safe and of high quality throughout the supply chain.

Quantitative Analysis of Sterols and Oxysterols in Foods by Gas Chromatography Coupled with Mass Spectrometry

The study aimed to determine the content of sterol oxidation products (oxysterols) in selected processed food products with the use of GC-MS. It is known that an excessively high consumption of cholesterol in foods can lead to atherosclerosis and coronary heart disease and may also promote the appearance of gallstones. Cholesterol oxidation products have mutagenic, angiotoxic and cytotoxic properties and can lead to the development of atherosclerosis and promote the occurrence of some cancers. The cholesterol content in the tested products ranged from 8.72 to 2007.11 mg/100 g fat, and plant sterols were determined in 5 out of 12 tested products and their content ranged from 5.88 to 380.8 mg/100 g fat. The studies showed the presence of sterol oxidation products in each analyzed product. The total oxysterol content ranged from 0.16 to 3.95 μg/g fat in pastry products and from 0.06 to 9.72 μg/g fat in meat products. Due to the presence of sterol oxidation products in all analyzed products, their content in food products should be monitored. The presented analytical method is a proper tool for the determination of sterol oxidation products in different food matrices.

Hue-change coupled with CRISPR-Cas12a lateral flow assay for the semiquantitative detection of Salmo salar adulteration

Salmo salar is one of the most popular salmon species due to its meaty texture and quality protein. Oncorhynchus mykiss, which has a muscle texture similar to that of Salmo salar and is less expensive, is often used as a substitute for Salmo salar. As Salmo salar and Oncorhynchus mykiss belong to the same subfamily of Salmonidae, traditional methods are ineffective in the specific detection of the two. In this study, we combined hue-change with CRISPR/Cas12a lateral flow assay to detect the Salmo salar adulteration. This method detected S. salar genomic DNA at a vLOD of 5 copies, and was able to accurately identify adulterated samples containing 5 % w/w Salmo salar within one hour. In addition, the detection of Salmo salar in processed food products was achieved with the naked-eye at a concentration range of 0 % ∼ 70 % w/w, and the detection accuracy is between 93.3 % ∼ 100 %.

Cannabis-infused foods: Phytonutrients, health, and safe product innovations.

Cannabis-infused foods are currently on the rise in markets all around the world. Meanwhile, there are concerns over the health implications for consumers. Studies have explored the therapeutic potential and nutritional and economic benefits of cannabis usage. Yet, the phytonutrients, processing methods, and health implications of cannabis-infused foods have not been well explored. This review evaluates existing evidence on the nutritional, processing, safety, and phytonutrient composition of cannabis-infused food products and their medicinal and functional prospects. Cannabis seeds contain the highest amount of dietary nutrients, while flowers contain the highest amount of bioactive constituents. Oils, butter, seeds, flowers, and leaf extracts are the plant forms currently incorporated into food products such as beverages, baked products, cooking ingredients, functional foods, nutraceuticals, and nootropics. Cannabis-infused foods have been found to offer therapeutic benefits for pain management, brain function, gut health, and certain cancers. Findings also show significant constraints associated with cannabis-infused foods regarding dosage guidelines, limited research, efficacy, and long-term health effects on consumers. This is further worsened by the lack of policies that regulate the industry. To realize the full potential of cannabis use in the food and health industries and in research, regulatory guidelines are needed to control dosages and improve its efficient use in these industries. This will go a long way to ensure the safety of cannabis users and enhance responsible production, marketing, and distribution.

Experiment Modelling of Automated Verification Control on Environmental Conditions During Crop Storage

The study introduces a preliminary approach to enhance the supervision of food processing operators. Specifically, it showcases a digital model of an online compliance validation system with environmental conditions designed for food processing and preservation items that are sensitive to climate factors. The technology demonstration involves four fundamental stages carried out in a complete experimental cycle, where intelligent sensors gather and transmit data through a low-power wireless wide-area network from a farm specializing in sunflower seed storage. Subsequently, six consecutive scripts are executed, five of which are coded in Python. The integration of distributed data technology brings objectivity to the process of securely storing environmental parameters and objectively verifying their compliance with recommended hygienic, bio certification standards. As a result, monitoring the food production process becomes more publicly accessible and with higher rates of objectivity in decisions, enabling prospective buyers and certification agencies to assess the quality of food products with great precision. Therefore, the suggested digital model has the potential to ensure the utmost transparency in the food processing sector.

Dual benefits of biofouling reduction in non-fed aquaculture: On-site heat treatment enhances oyster production and mitigates local environmental impacts

We experimentally evaluated the biofouling reduction by on-site heat treatment in enhancing oyster aquaculture production and mitigating its environmental impacts. Specifically, we compared oyster growth, settling flux of particulate organic matter (POM), and its oxygen consumption rate (OCR) between heat-treated (HT) and non-treated (N) sections within suspension oyster farms in a temperate bay. HT demonstrated a substantial reduction of 81–99% in fouling mussel biomass and approximately 20–30% increases in cultivated oysters’ growth and condition index. The settling flux of POM was 10–57% smaller in HT mainly due to the reduction in biodeposition from fouling mussels. However, OCR of settling POM at a unit mass was 6–62% higher in HT than in N; overall, the short-term oxygen consumption by settling POM did not significantly differ between HT and N. The increase in OCR of settling POM in HT may be attributable to the decrease in biodeposits from fouling organisms and increase in the relative contribution of fresh POM entering from unfarmed areas. Meanwhile, from the longer-term perspective, the substantial reduction in settling POM by the heat treatment lower the potential for oxygen consumption in the bottom layers over the half-year farming operation by 31%. In conclusion, on-site heat treatment is a simple tactic for controlling nutrient and POM flows at production sites, simultaneously enhancing oyster production and mitigating the local environmental impact of non-fed oyster aquaculture. Furthermore, this approach exemplifies an effective tactic to enhance the sustainability of primary food production processes.

Denester by Milbor PMC: Patent on Separating Trays in the Packing Process of Fruits and Other Food Products

Denester by Milbor PMC: Patent on Separating Trays in the Packing Process of Fruits and Other Food Products

Framework for scaling-up extraction processes in nutraceutical beverages: A simulation, techno-economic, and environmental analysis approach

The nutraceutical beverages market has increased in recent years, motivated by the increasing trend of consumers choosing food and beverages beneficial to health, mostly after the COVID-19 pandemic. Several researchers have proposed different formulations, where the combination of plants has been tested at the laboratory and pilot scales to maximize the desirable features of the beverages, including antioxidant capacity, anticarcinogens, and anti-inflammatory properties. Developing these products requires scaling-up from these scales to the industry one and, hence, identifying the criteria and/or parameters affecting process yield due to the transport phenomena associated with the scale increment. This work proposes a framework for scaling up solid-liquid extraction in a nutraceutical beverage process using available pilot plant data, combining brute-force and empirical scaling approaches. This framework provides an alternative for industries that have acquired equipment without considering the principles of similarity between the larger scale and the laboratory stage. Operating conditions are tuned to reach the product quality at the pilot level and the maximum beverage's antioxidant capacity. A techno-economic analysis of the production process and an environmental evaluation were performed, providing the basis for an effective scaling-up to the industry level. The scaling-up proved to be feasible, as the net present value of the process is $2018,000 with a payback time of 4.83 years; the major source of solid waste is the raw materials with a carbon footprint less than 0.205 MT eCO2 due this process operates with temperatures lower than 100 °C. The circular economy indicators in this project were circular material usage rate and Waste Stream Recycling Rate. The Circular Material Usage Rate ranged from 16.7 % to 66.7 % depending on the composition of the cocoa husk in the raw material, and the Waste Stream Recycling Rate (%) ranged from 4.4 % to 5 % destined for composting development. The framework is designed to be applicable to other food production processes that encounter equipment constraints. It facilitates the evaluation of process yield and enables the simulation and analysis of economic profitability and environmental impact using circular economy indicators at an industrial/commercial scale.

Isolation of nanostructured carbon particles from sugarcane jaggery: Evaluation of their antioxidant and cytotoxic features

Recent studies found nanostructured carbon particles (NCPs) in various food products due to advanced cooking methods that carbonized the food components. The NCPs are formed in the food production processes, but their potential health effects are still unknown. Hence, this work aimed to isolate nanostructured carbon particles from processed foods and investigate their impact on the cytotoxic features using Human Mesenchymal Stem Cells (hMSCs) as a model. The NCPs were isolated through combined techniques, including centrifugation, dialysis, and filtration. The isolated NCPs morphological features were examined using transmission electron microscopy (TEM). In TEM images, we observed 5–20 nm in diameter dot-like carbon nanostructures. To predict the NCP's toxicological profile, we evaluated the NCP's impact on hMSC viability, mitochondrial health, and expression of genes. The NCPs reduce 18 % and 32 % of hMSCs viability at 400 μg/mL treatment for 24 and 48 h, respectively. Also, NCP exposure triggers alterations in the expression of GSR and NFKB1. These findings suggest that NCPs present in processed foods can influence the gene expression of hMSCs and moderately affect cellular processes. The NCPs could apply to biomedical applications, including bio-imaging and antioxidant therapy.

Food Inflation in Brazil in the Last Decade – Comparing Evolution Trends Before and During the COVID-19 Pandemic

Abstract The objective is to characterize food inflation in general and, particularly, the food items and agrifood chains, according to the level of exposure to foreign trade, degree of processing, and inflation indicators in nine metropolitan areas of Brazil between 2007 and 2022. Basically, the data used were surveyed by the Brazilian Institute of Geography and Statistics for the Broad Consumer Price Index (Índice de Preços ao Consumidor Amplo, IPCA). The study fully characterized the food inflation in Brazil between 2007 and 2022, which was aggravated during the Covid-19 pandemic. Food-at-home inflation was generalized among its household components. Items associated with animal protein tended to put the most pressure on food-at-home prices. Among the agrifood chains, the lowest price variations were observed in products with greater exposure to foreign trade. A greater price variation was observed for fresh or minimally processed food products compared to more processed food products. Among the nine cities studied, from all regions of Brazil, no major differences were found in the variations of food prices of all groups considered.

Impact Asessment of One Pesantren One Product (OPOP) as a Government Economic resilient Program to Improve the Pesantren Small Enterprises in the East Java Province

Abstract. One Pesantren One Product (OPOP) is one of economic development priority programs initiated by the government of the province of East Java, Indonesia, under the Governor regulation No. 62, 2020, aiming to improve the entepreneurship of Pesantren (an Indonesian term for traditional Islamic school) to raise the society resilient in economy and develop Sharia economic ecosystem through out the region of East Java Province. Up to 2022, there are 750 Pesantren of which 174 Pesantren has been provided both trainings and funds as the benefits of the program. This study is aimed to evaluate the impacts of this 4 year ongoing program by surveying and collecting the primary data of Pesantren enterprise condition prior and subsequent to accepting the benefits of this OPOP program to assess how significance the program affects the growth of the Pesantren enterprise. The method used in this study is content analysis of an in-depth guided interview assessing seven research variables used in this study ; legality, human resources, products/services, marketing, cash flow, internal impacts and external impacts. All of these variables are the result of a Delphi consensus by inter-diciplinary academicians and inter-sectoral government officers. There are 34 samples is taken out of the 174 population with the method of multi-stage cluster random sampling, choosing 8 region in the province by cluster sampling and then choosing ten typologies of the enterprise by non-proportional stratified random sampling. The analysis technique used is a likert scale, to score each research variable in the context of both prior and subsequent conditions to receiving the benefits of the OPOP program resulting in categorization of 3 different classes, and how significance the impacts of the program to the seven variables research lead to the escalation of the class of the studied samples. The result is 62% of the Pesantren enterprise experienced class ascension with 4 enterprise typologies, which are Food raw material, processed food products, farming and beverage products, that is affected the most by this OPOP program.

Education on the Halal Certification Process of Food and Beverage Products at Village-Owned Enterprises

Education on the Halal Certification Process of Food and Beverage Products at Village-Owned Enterprises

Assessment of GMP Compliance in Tempe Production on Sepande Village

Food safety is an essential aspect of sanitation science. Food safety is an essential characteristic of life, both for food producers and consumers. Therefore, food processing enterprises must prioritize hygiene standards for the common good and maintain consumer confidence by improving food security assurances. The consumption of tempe by Indonesian people is relatively high because there is an advantage that tempe has in terms of nutritional value over other foods. The regulations of the Minister of Industry were issued by the Drug and Food Supervisory Authority (BPOM) 14 years ago, and the artisans should have already carried out the production process following the requirements of the regulations. The study aims to evaluate compliance with good manufacturing practices in Tempe production and analyze the correlation between compliance with good manufacturing practices and profits. The study was conducted in May 2024 in the village of Sepande. The number of respondents in this study is 50 tempe artisans, with the probability sampling techniques taking into account that Sepande Village is the area that has the most tempe industry homes and the highest tempe producer in the Candi district. The analysis method used in the first instance is the GMP assessment checklist form, then analyzed using the GAP Analysis method to analyze the gaps that occur, and in the second instance to analyze the costs and profits, then provide a list of questions with the Likert scale method, then correlated using the help of SPSS software with the Spearman Rank Test. The results show that based on the assessment of the aspects of Good Processed Food Production in Tempe products in the village of Sepande, the level of compliance has been applied following the regulations of the ministry as well as the benefits that influence the way good processed food is produced.

Pelatihan Pengolahan dan Pemanfaatan Jahe Merah dan Kulit Buah Naga Menjadi Permen Jelly untuk Alternatif Pengobatan Penyakit Degeneratif di Desa Kalasey II Kabupaten Minahasa

The utilization of natural materials as traditional medicine is considered to have less side effects than drugs derived from chemicals. Plants that can be utilized as traditional medicine are red ginger and dragon fruit skin. Red ginger is widely known as a cooking spice and is used in medicine because it contains compounds with broad biological activities and dragon fruit has properties as an antioxidant, but its skin has not been utilized and is only discarded as garbage or waste. Dragon fruit skin contains high antioxidant compounds that are beneficial for health and can be used as a natural coloring material. Jelly candy is one of the processed food products that is easy to make by utilizing the active substances of red ginger juice and dragon fruit skin juice with additional ingredients such as agar. The purpose of this activity is to train the community in processing jelly candy from red ginger juice and dragon fruit peel juice. The method of implementation is in the form of training on how to process red ginger juice and dragon fruit peel juice into jelly candy. After the training, it was found that the Community Service Activity through this training can increase the knowledge and skills of the community of Kalasey II Village, Mandolang District, Minahasa Regency about processing red ginger juice and dragon fruit peel juice into jelly candy which is beneficial for health.

OPTIMALISASI PEMANFAATAN SAYURAN HIDROPONIK MENJADI PRODUK COOKIES DAN MIE KERING KAYA GIZI OLEH KELOMPOK WANITA TANI (KWT) GUMUKREJO KABUPATEN PRINGSEWU

This activity was motivated by the main activity of the Kelompok Wanita Tani (KWT) Gumukrejo, Pagelaran Regency is hydroponic cultivation of vegetable plants. Hydroponics is a plant cultivation technique that uses water as a growing medium which contains certain levels of nutrients and oxygen. Several types of vegetable plants that have been cultivated by KWT Gumukrejo members are lettuce, bok choy, kale and red spinach. So far, the results of vegetableproduction have been processed without modification or in the form of processed food or products that have high selling value. This KWT has never received information related to the use of vegetable plants from hydroponiccultivation production into processed food or food products, namely noodles and cookies. Modification of this product is by substitution of cultivated vegetable plants. This food product is easy to make, has a longer shelf life, has high nutritional value and high economic value. The implementation stages include outreach and education activities to provide understanding to partners regarding the results of situation analysis regarding the use of hydroponic vegetables and training in making processed food products from hydroponic vegetable plants. The implementation time for this activity will be carried out for 1 month in December 2022 – January 2023. The target of this activity is all 15 members ofthe Kelompok Wanita Tani (KWT). Program evaluation for this activity was carried out by analyzing the level of knowledge and skills of all KWT members using pre-test and post-test instruments. The program sustainability plan withpartners is expected to be able to carry out product development independently by accepting orders from consumers, marketing using social media.