Industrial Food Production Research Articles

ANALYSIS OF DEMOGRAPHIC INDICATORS IN AGRICULTURE-BASED AND RAW MATERIALS-BASED REGIONS OF THE RUSSIAN FEDERATION

In recent decades, there has been some reduction in the working age population in most regions of the Russian Federation (influenced by the “demographic pit” of the 90s of the 20th century). The decline in the population is certainly a negative factor in the socio-economic development of any territory. The present study conducted a comparative analysis of the main demographic indicators of the two regions — agriculture-based (Altai region) and raw materials-based (Khanty-Mansi autonomous region — Ugra). The choice of these constituent entities of the Russian Federation is due to their specialization, industry, agriculture, food industry, oil and gas production are the main groups of economic progress of the entire state. The analysis of demographic processes was based on the data posted in official open sources (Federal State Statistics Service).
 According to the authors, without the sufficient number of working age population, without maintaining the optimal ratio of men and women, the level of marriage, the number of women of fertile age, the development rate of the territories will decrease. Preserving the population, increasing the birth rate and life expectancy is the main task of the authorities, which is reflected in the programs of socio-economic development approved by all levels of government of the Russian Federation.

Uncovering the Holocene roots of contemporary disease-scapes: bringing archaeology into One Health.

The accelerating pace of emerging zoonotic diseases in the twenty-first century has motivated cross-disciplinary collaboration on One Health approaches, combining microbiology, veterinary and environmental sciences, and epidemiology for outbreak prevention and mitigation. Such outbreaks are often caused by spillovers attributed to human activities that encroach on wildlife habitats and ecosystems, such as land use change, industrialized food production, urbanization and animal trade. While the origin of anthropogenic effects on animal ecology and biogeography can be traced to the Late Pleistocene, the archaeological record-a long-term archive of human-animal-environmental interactions-has largely been untapped in these One Health approaches, thus limiting our understanding of these dynamics over time. In this review, we examine how humans, as niche constructors, have facilitated new host species and 'disease-scapes' from the Late Pleistocene to the Anthropocene, by viewing zooarchaeological, bioarchaeological and palaeoecological data with a One Health perspective. We also highlight how new biomolecular tools and advances in the '-omics' can be holistically coupled with archaeological and palaeoecological reconstructions in the service of studying zoonotic disease emergence and re-emergence.

Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion

The aim of this study was to investigate the effect of plasma-activated water (PAW) during extrusion on the formation of endogenous starch complexes with wheat starch (WS) as a model material. Using PAW during the extrusion process resulted in an increase in amylose content from 27.87 % to 30.07 %. Results from Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry indicated that the PAW facilitated the formation of endogenous starch-lipid complexes during extrusion. PAW120 (distilled water treated by plasma for 120 s) showed a better promotion effect than PAW60 (distilled water treated by plasma for 60 s). EWS120 (WS extruded using PAW120) exhibited lower peak viscosity and swelling power, but higher solubility, particle size, and resistant starch content compared with EWS0 (WS extruded using distilled water) and EWS60 (WS extruded using PAW60). In a word, the acidic substances in PAW may lead to hydrolysis of starch and generate more amylose, thus improving the amount of endogenous starch-lipid complexes. The present study provides a novel extrusion method to obtain modified starch with higher RS content than common extrusion, which has potential application in the industrial production of functional foods with low glycemic index.

Comparative Extraction of Components from Ukrainian and Baltic Ambers

Abstract The research is devoted to the issue of processing substandard amber to enable the use of the processing products in food, cosmetics, and pharmaceutical industries. For the first time, comparison was made of the extractive characteristics of amber from the two largest world deposits – the Baltic and Ukrainian. Nine times more dry substances are transferred to the extract from Ukrainian than from Baltic amber, when extracting amber with ethanol under the same conditions. The antioxidant activity of the obtained extracts was determined by ABTS+ and DPPH methods. The values of these indicators were higher in the extract of Ukrainian amber and also differed in extracts from different fractions. Analysis of the volatile components composition did not indicate a significant difference between the extracts of different amber, but clear differences were seen between the fractions from which the extract was obtained. The main component, representing more than a half of the volatile components, was o–Cymene. Most of the identified components are characterised by camphor odour. Amber from different places of origin have different extraction characteristics, which was confirmed by the research results.

MARKETING INVASION FOR MSME GROUPS AT BANTARJAYA-BOGOR

Business continuity is a non-static phenomenon due to several reasons such as global climate conditions, scarce resources, insecure and competitive global scenario, impending population increase, political instability, economic crisis, and new innovative technologies in the world. The main problem of a small industry is not just achieving a stable high level of performance but also maintaining its position in the market while competing with all the unexpected challenges that will come. situation in Bantarjaya Village, there are several problems that can be formulated as obstacles. These problems include how to create innovations related to product distribution patterns that are experiencing production difficulties and increasing sales volumes. Efforts to create innovations related to product distribution patterns that are experiencing production difficulties and increase sales volume. This needs to be done by providing knowledge and skills in implementing pilot-based marketing management methods to increase revenue. And supports coaching motivation and managerial and entrepreneurial skills. MSMEs spread across Bantarjaya Village are a reference in producing processed snacks. Such as dodol, rangginang, and other dry cakes, in the household food products industry. Trade services are of course very important so that society continues to develop in a better direction. However, until now, his party together with all human resources of the Bantarjaya Village government continue to struggle to achieve the work program that has not been completed.

PRODUCT INNOVATION EXPANSION FOR MSME GROUPS IN BANTARJAYA VILLAGE RANCABUNGUR - BOGOR

Currently, MSMEs spread across Bantarjaya Village are a reference in producing processed snacks. Like, dodol, rangginang, and other pastries, in the home food product industry. Trading services are of course very important so that society continues to develop in a better direction. However, until now his team together with all the human resources of the Bantarjaya village government have continued to struggle to achieve unfinished work programs. Business continuity is a non-static phenomenon due to several reasons such as global climate conditions, scarce resources, insecure and competitive global scenarios, imminent population increase, political instability, economic crises, and innovative new technologies in the world. The main problem of a small industry is not only to achieve a stable high level of performance but also to maintain a position in the market while competing with all the unexpected challenges that will come. the situation in Bantarjaya Village, several problems can be formulated as obstacles. These problems include how to create innovations related to product distribution patterns that experience difficulties in production and increase sales volume. Efforts to create innovations related to product distribution patterns that experience difficulties in production and increase sales volume. this needs to be done by providing knowledge and skills in applying pilot-based marketing management methods to increase revenue. And support coaching motivation and managerial and entrepreneurial skills.

INCREASE THE POTENTIAL OF QUALITY MANAGEMENT TO EXPAND THE RELATIONSHIP WITH THE PARTIES

The main problem of a small industry is not only to achieve a stable high level of performance but also to maintain a position in the market while competing with all the unexpected challenges that will come. In the situation in Bantarjaya Village, several problems can be formulated as obstacles. These problems include how to create innovations related to product distribution patterns that experience difficulties in production and increase sales volume. Efforts to create innovations related to product distribution patterns that experience difficulties in production and increase sales volume. this needs to be done by providing knowledge and skills in applying pilot-based marketing management methods to increase revenue. And support coaching motivation and managerial and entrepreneurial skills. Currently, MSMEs spread across Bantarjaya Village are a reference in producing processed snacks. Like, dodol, rangginang, and other pastries, in the home food product industry. Trading services are of course very important so that society continues to develop in a better direction. However, until now his team together with all the human resources of the Bantarjaya village government have continued to struggle to achieve unfinished work programs. Business continuity is a non-static phenomenon due to several reasons such as global climate conditions, scarce resources, insecure and competitive global scenarios, imminent population increase, political instability, economic crises, and innovative new technologies in the world.

STRENGTHENING LEADERSHIP PATTERNS FOR THE MSME GROUP’S SUSTAINABLE AT BANTARJAYA-RANCABUNGUR-BOGOR

The classic problems faced by MSMEs are internal problems, namely the low professionalism of MSME management staff, limited capital and lack of access to banking and markets, as well as the ability to master technology which is still lacking. The main problem of a small industry is not only to achieve a stable high level of performance but also to maintain a position in the market while competing with all the unexpected challenges that will come. the situation in Bantarjaya Village, several problems can be formulated as obstacles. These problems include how to create innovations related to product distribution patterns that experience difficulties in production and increase sales volume. Efforts to create innovations related to product distribution patterns that experience difficulties in production and increase sales volume. this needs to be done by providing knowledge and skills in applying pilot-based marketing management methods to increase revenue. And support coaching motivation and managerial and entrepreneurial skills. MSMEs spread across Bantarjaya Village are a reference in producing processed snacks. Like, dodol, rangginang, and other pastries, in the home food product industry. Trading services are of course very important so that society continues to develop in a better direction. However, until now his team together with all the human resources of the Bantarjaya village government have continued to struggle to achieve unfinished work programs.

The Study of an Adaptive Bread Maker Using Machine Learning.

Bread is one of the most consumed foods in the world, and modern food processing technologies using artificial intelligence are crucial in providing quality control and optimization of food products. An integrated solution of sensor data and machine learning technology was determined to be appropriate for identifying real-time changing environmental variables and various influences in the baking process. In this study, the Baking Process Prediction Model (BPPM) created by data-based machine learning showed excellent performance in monitoring and analyzing real-time sensor and vision data in the baking process to predict the baking stages by itself. It also has the advantage of improving the quality of bread. The volumes of bread made using BPPM were 127.54 ± 2.54, 413.49 ± 2.59, 679.96 ± 1.90, 875.79 ± 2.46, and 1260.70 ± 3.13, respectively, which were relatively larger than those made with fixed baking time (p < 0.05). The developed system is evaluated to have great potential to improve precision and efficiency in the food production and processing industry. This study is expected to lay the foundation for the future development of artificial intelligence and the food industry.

Actual nutrition of young children: how to make what you want real

Introduction. The nutrition of young children determines the vector of the physical and neuro-psychological development of the child, forms the characteristics of eating behavior.Aim. To study the features of the nutritional practice of young children living in Belgorod, and to evaluate the success of the implementation of the Program for optimizing the nutrition of children aged 1 to 3 years in the Russian Federation in pediatric practice.Materials and methods. We interviewed 307 women with young children born at 38–41 weeks of gestation with an Apgar score of at least 8 points. In addition, we developed a questionnaire that allows retrospectively assessing the regime and diet of young children.Results. We identified the following problems of young children nutrition: non-compliance with the diet – only 18.1% of the respondents strictly adhered to the regime, the use of confectionery and sweets as snack products in almost a third of children (27%) which were introduced into the diet in 44% of children aged 1–2 years, and in 43% of children after 2 years. According to the survey data, 38.2% of respondents used industrial food products for young children in the form of milk-based drinks, but the duration of their use was limited to the second year of life. 14% of children used other industrial food products for young children.Discussion. The presented dietary habits of children lead to the formation of incorrect eating habits, aggravating the imbalance of the diet, increasing the risk of health problems.Conclusion. The results of the study show the need for further work on the active implementation of the existing recommendations for optimizing the nutrition of young children. The FrutoNyanya brand includes a wide selection of industrially produced baby food products, allowing you to achieve a wide variety, but also healthy food products.

Pengembangan dan Implementsi Strategi Pemasaran Inovatif untuk Produk Rengginang Mini dalam Industri Makanan Ringan Metode Analisis SWOT dan Marketing MIX

Mini rengginang is a traditional Indonesian food which has been innovated into a snack and can be consumed by all groups, both young and old. This research aims to identify and implement innovative marketing strategies to increase market penetration of mini rengginang products in the snack food industry. The SWOT evaluation method is used to analyze the strengths, weaknesses, opportunities and threats associated with a product in a competitive market. Meanwhile, the application of the marketing mix aims to optimize product, price, promotion and distribution elements in order to achieve the specified marketing objectives. By integrating these two methods, this research seeks to provide a comprehensive view of how to address market challenges, identify competitive advantages, and adapt marketing strategies to gain a competitive edge in the ever-evolving snack food industry.

Yeast metagenomics: analytical challenges in the analysis of the eukaryotic microbiome.

Even if their impact is often underestimated, yeasts and yeast-like fungi represent the most prevalent eukaryotic members of microbial communities on Earth. They play numerous roles in natural ecosystems and in association with their hosts. They are involved in the food industry and pharmaceutical production, but they can also cause diseases in other organisms, making the understanding of their biology mandatory. The ongoing loss of biodiversity due to overexploitation of environmental resources is a growing concern in many countries. Therefore, it becomes crucial to understand the ecology and evolutionary history of these organisms to systematically classify them. To achieve this, it is essential that our knowledge of the mycobiota reaches a level similar to that of the bacterial communities. To overcome the existing challenges in the study of fungal communities, the first step should be the establishment of standardized techniques for the correct identification of species, even from complex matrices, both in wet lab practices and in bioinformatic tools.

Innovation and development of the aquaculture nutrition research and feed industry in China

AbstractAquaculture in China has undergone significant evolution in recent decades, transitioning from traditional practices to a vital food production industry. Alongside the rapid growth of aquaculture in China, aquafeed production continues to expand swiftly. This review attempts to establish an overview of the history and achievements in aquaculture nutrition research and feed industry in China. The development of scientific concept and methodology, especially the advanced molecular biology technology guarantees the shift from traditional nutrition to molecular nutrition, and subsequently to precision nutrition in aquaculture nutrition research. This evolution has facilitated the formulation of effective strategies to enhance the growth, health and product quality of aquatic animals. The advancements of aquaculture nutrition research and feed industry have also been propelled by innovative research concepts rooted in principles such as the health and safety of aquatic animals, the quality of aquatic products, resource conservation and environmental friendliness, and the advancements in key processing technologies within the aquafeed industry. The future perspectives of the aquaculture nutrition research and feed industry in China are also proposed. The present work aims to provide a reference for promoting the development of aquaculture nutrition research and feed industry in China.

Economic impact assessment of public incentives to support farm-to-school food purchases

Farm-to-school projects have been widely supported by policy makers with funding provided at state and federal levels. Still, many of the outcomes of this inflow of policy and funding remain unclear, often due to insufficient data to examine them. In 2018, New York State (USA) announced the 30% NY Initiative that substantially increases school lunch reimbursements if school districts purchase at least 30% of their ingredients as New York food products. With detailed food purchasing data from the second largest school district in the state and the largest to qualify for enhanced reimbursement, we estimate the gross and net economic impacts of the policy through a customized input–output model. We observe clear shifts in food spending categories that suggest changes in what and where foods were purchased. Results demonstrate net positive value added impacts of the policy even when a negative impact is applied to account for the cost of the policy to taxpayers. For every dollar in gross domestic product lost in the state to support the program, $1.06 of gross domestic product is expected to be added. However, the results are only true to the extent that the increase in local food spending is commensurate with an expansion of the related farm and food product industries to meet that demand. Specifically, at least 67% of the growth in local food spending must contribute to new aggregate demand for the related food product industries, rather than reallocation from other local marketing channels.

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin.

This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions

Many meat processing enterprises use the frozen raw meat. Its defrosting and thawing is a crucial technological operation that fundamentally affects the quality of food products. The experience and knowledge obtained directly in the workshop in the process of thawing the raw materials and their using to obtain a specific finished product are of great importance. Defrosting and thawing of the frozen beef meat, as one of the stages of raw meat processing, still remains a challenging process in industrial food production. The importance of this process is constantly increasing due to the growing volumes of frozen raw materials processed in food enterprises. Scientific research shows that one of the most efficient methods of defrosting and thawing is the process of meat thawing with saturated water steam under vacuum. When applying the steam the raw materials is heated at its least and minimal losses are observed, while the duration of the process is significantly reduced. This work examines the process of beef meat defrosting and thawing with simultaneous shaking and crumpling the frozen mass, which can be called as massaging of raw materials. As studies have shown, this method of thawing makes it possible to reduce losses down to almost zero and obtain raw materials with good structural characteristics for the production of a finished product with a wide range of consumer properties. The obtained experimental curves of changes in the mass and temperature of raw materials make it possible to analyze the kinetics of heat transfer and mass transfer processes at the macro- and micro levels of the food system, which serve as the basis for modeling and controlling the technological process. This study presents the results of conventional defrosting and thawing of the raw meat but combined with massaging. Studies of the parameters of processing modes have shown that the proposed program makes it possible to use efficiently the design and technological features of the defroster-massager in order to obtain the raw beef for the production of high-quality food products. The results of experimental studies and their analysis allow making conclusion about the prospects of applying this process for the other types of raw meat materials before the main technological processing of raw materials.

Mechanical and tribological properties of epoxy composites reinforced with food-waste fillers

One of the assumptions of the zero-waste economy is to reduce the amount of industrial waste produced, process it, and recover it without burning or burying it. Citrus peels are among the food wastes that are difficult to recycle. Due to the long time of decomposition and the waxes and fats in their structure, the shells rarely end up in composters and, consequently, are not included in natural fertilisers. The assumptions fit into the research described in the article.The authors investigated the possibility of using ground peels of citrus fruits: grapefruit, key lime, lemon and orange as fillers in composite materials in which the role of the matrix was played by epoxy resin. Composite materials with 2.5, 5 and 10% filler content were prepared. The materials were tested using the tensile, hardness, and abrasive tests using the pin-on-disc method.The research was to answer whether adding citrus waste can change the physicochemical properties of composite materials based on epoxy resin and native resin. Particular attention was paid to the properties that are important from the point of view of engineering applications: mechanical properties and tribological properties.In the face of challenges related to the growing amount of waste from the food industry, joint materials engineering tries to answer whether this waste can be used in the production of composite materials. In several publications from recent years, it has been postulated that used food industry products can be used as fillers for composite materials, as they can, on the one hand, improve specific physicochemical properties of new materials and manage food waste.The tests proved that composite materials with grapefruit and key lime as a filler were characterized by the best tribological properties, mechanical properties, and hardness, which were unchanged or better than the epoxy resin used as a matrix.

Transforming food supply chains for sustainability

AbstractModern food supply chains—infused with scientific and engineering innovations—have made food increasingly more affordable and accessible. Yet there is growing concern about the long‐term sustainability of our food system. Over time, the inputs (e.g., water, fertile soil, fossil fuels, and chemicals) and working resources (e.g., land and labor) required for industrial food production and its associated supply chain structure have become more scarce and hence more expensive. At the same time, the by‐products of these farming and supply chain activities (e.g., farm runoff and greenhouse gas emissions) have often created negative externalities on the environment and human health. To improve the sustainability of food production, research from the life sciences recommends adoption of transformative farming methods that incorporate ecological principles in a sustainable approach to farming. Operationally, this approach leverages economies of scope. In order to maintain strategic alignment, changing food production methods should be complemented with appropriate changes in the rest of the supply chain, including consumption habits. We propose a research agenda informed by findings from the life sciences, which integrates approaches from supply chain management as well as food and agricultural economics, to align all food supply chain partners with sustainable food production.

The regulation of key flavor of traditional fermented food by microbial metabolism: A review.

The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.

Enzymatic debittering of citrus juices: Optimization, modeling, and characterization of naringinase production from marine Bacillus subtilis strain BSnari

The bitterness of citrus juices is a major obstacle to their industrial acceptance. Bitterness can be reduced using the naringinase enzyme. This study investigated two approaches for producing and purifying naringinase. Bacillus subtilis strain Bsnari was isolated from the Red Sea with accession number OQ576096 and had the highest naringinase productivity (7.09 ± 0.09 U/ml) using sucrose (1.5%) as carbon source, 0.6% w/v of citrus peel powder and 1% w/v of soy bean meal at pH 7.0 and 37 °C. Box-Behnken design has been successfully used for statistical modeling of naringinase production by Bacillus subtilis. Naringinase was partially purified using ammonium sulfate and gel filtration, resulting in a specific activity of 215.106 U/mg, a purification fold of 8.95, and a molecular weight of 73 KDa. Enzymatic hydrolysis reduced bitterness by around 33–36%, with optimal debittering after 4 h at 40–50 °C. A new method for processing citrus juice debittering was proposed using α-l-rhamnosidase and β-d-glucosidase encoded by the genes rhaA and bglA, respectively. The protein structures of β-l-rhamnosidase and β-d-glucosidase were also investigated. The topology of the 3D structure of α-l-rhamnosidase and β-d-glucosidase proteins of Bacillus sp. Predicted and aligned against other bacterial species. These findings provide insights into efficient naringinase production and purification for use in various applications, with implications for commercial production in food and pharmaceutical industries.