Role In Food Science Research Articles

Pharmacological properties and stability of natural–colored foods: a literature review

Purpose Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach. Design/methodology/approach The paper searches for relevant literature using keywords such as “natural food coloring”, “stabilization” and “antioxidant effects”. For the case study area, this paper added “food science and technology” to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives. Findings When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science. Originality/value Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions.

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Saffron Nanoencapsulation (<i>Crocus sativus</i>) and Its Role in Food Science: Types and Techniques

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.

When Machine Learning and Deep Learning Come to the Big Data in Food Chemistry.

Since the first food database was released over one hundred years ago, food databases have become more diversified, including food composition databases, food flavor databases, and food chemical compound databases. These databases provide detailed information about the nutritional compositions, flavor molecules, and chemical properties of various food compounds. As artificial intelligence (AI) is becoming popular in every field, AI methods can also be applied to food industry research and molecular chemistry. Machine learning and deep learning are valuable tools for analyzing big data sources such as food databases. Studies investigating food compositions, flavors, and chemical compounds with AI concepts and learning methods have emerged in the past few years. This review illustrates several well-known food databases, focusing on their primary contents, interfaces, and other essential features. We also introduce some of the most common machine learning and deep learning methods. Furthermore, a few studies related to food databases are given as examples, demonstrating their applications in food pairing, food-drug interactions, and molecular modeling. Based on the results of these applications, it is expected that the combination of food databases and AI will play an essential role in food science and food chemistry.

The role of food science and technology in the future partnership sustainable food systems

The future European Partnership on Sustainable Food Systems asks for specific insights in food science and technology and a strong participation of its scientists. Key principles to be taken into account are diversity, circularity, adaptability, scalability, next to robustness, performance, accessibility, fairness, one health and safety. These principles evoke that cooperation with scientists in socio-economic, environmental, health, digital and basic sciences is primordial to reach sustainable outcomes while maintaining the rich, diverse, European, cultural food heritage.

Food selection and processing: can we blend science with engineering to address Chronic Kidney Disease (CKD)?

Chronic kidney disease (CKD) alters the function and structure of the kidney irreversibly, over months or years. The rising incidence of CKD has become a leading global health problem and therefore a number of multi-field investigations are being carried on. In general, diabetes and high blood pressure (hypertension) are the most common causes of CKD. However, the importance of functional food selection and less consumption of ultra-processed food is at the forefront of the current research domain to manage CKD. To address this threat, experts suggest and recommend adopting a science-based dietary pattern, for instance, the Dietary Approaches to Stop Hypertension (DASH). Moreover, food bioactive compounds are non-nutrients that typically occur in small quantities in foods, and hence, the selection of proper food (source) and subsequent processing is of paramount importance to attenuate the magnitude of CKD. The role of food science in managing chronic diseases could be coupled with the advancement of food engineering to minimize the detrimental effect of food processing along with the delivery of target bioactive molecules. This potentially indicates bold ambitions to innovate holistic solutions to address CKD through a proper selection of food and processing parameters.

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector.

Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

The role of food science and technology in humanitarian response

BackgroundIn humanitarian contexts, ensuring access to safe, nutritious, good quality and culturally appropriate food in the right quantity at the right time and place during an emergency or a protracted crisis is an enormous challenge, which is likely to increase given uncertainties such as climate change, global political and economic instability and emerging pandemics like COVID-19. Several international organizations and non-government organizations have well established systems to respond to food security emergencies. However, the role of food science and technology in humanitarian response is not well understood and is seldom considered in humanitarian circles. Scope and approachThe role of food science and technology in humanitarian response and the importance of addressing the requirements of the local consumers within the local food systems are discussed. Key findings and conclusionsHumanitarian food aid policies focus on immediate and short-term assistance to save lives. The implementation of emergency programs and projects tends to induce dependency on aid, rather than strengthening local food systems and ensuring resilience. Transformative change must embrace innovation across the whole food system with an increased emphasis on food science and technology that addresses local food security, generates employment and contributes to the local economy. There needs to be a move beyond rehabilitating and increasing agricultural production to addressing the whole food system with a view to link humanitarian assistance and longer-term support to sustainable livelihoods and resilience.

Feeding the world into the future – food and nutrition security: the role of food science and technology

ABSTRACTBy mid-century, the world population will surpass 9 billion people, meaning higher demand for available food, water, arable land and environmental impacts. Food safety issues, nutrition deficiencies, postharvest losses, regulation inconsistencies and consumer attitudes are all striking challenges which must be met in maintaining food security and sustainability. Possible solutions include advancements in food processing technologies, nanotechnology, innovative food formulations and the use of genomic approaches manifested in examples such as alternative protein sources, insect flour, nutrigenomics, 3D food printing, biomimicry, food engineering and merging technology. International organizations like the International Union of Food Science and Technology also play important roles in securing the world’s food supplies by providing expertise through their respective country memberships. The present review addresses the food science and technology roles in meeting current challenges and investigates possible solutions to feed the world in the near future.

Global Visions for the role of Food Science and Technology to meet societal and technological challenges

Global Visions for the role of Food Science and Technology to meet societal and technological challenges

Most fortificated nutraceutical vitamins: standpoint from biochemistry, functionality, utilization strategies and medical genomics

Nutraceutical vitamins are micronutrients of foods and beverages that play an essential role in food science and technology. Most fortificated vitamin A, E, D and folic acid as antioxidative defence system components and that of with gene regulation functions have been considered. Up-to-date scientific overview of the biochemistry, functionality, utilization strategies and human genomics of above-mentioned most fortificated nutraceutical vitamins were emphasized

Dietary Guidance and the Role of Food Science

Dietary Guidance and the Role of Food Science

Comparison of PredictedpKaValues for Some Amino-Acids, Dipeptides and Tripeptides, Using COSMO-RS, ChemAxon and ACD/Labs Methods

Liquid-phase <i>pK<i/><sub><i>a<i/><sub/> values play a ke<sup><i>y<i/><sup/> role in food science. Chemical properties of molecules depend largely on whether they are ionized or not. Most organic molecules are capable of gaining and/or losing a proton in aqueous solutions. Proton transfer most. frequently occurs between water and any ionizable atom of the organic molecule. The molecule’s response to profanation or deprotonation depends significantly on the site that was disturbed by proton transfer. Partial charge distribution in the molecule also varies with protonation of the acidlbase active sites. Then it can he used to determine the <i>pK<i/><sub><i>a<i/><sub/> of a molecule. First, we use the COSMO-RS method, a combination of the quantum chemical dielectric continuum solvation model COSMO with a statistical thermodynamics treatment fin- more Realistic Solvation (RS) simulations, for the direct prediction of <i>pK<i/><sub><i>a<i/><sub/> constants of about 50 molecules (amino-acids, dipeptides and tripeptides). Then, we compare our results with experimental data and the <i>pK<i/><sub><i>a<i/><sub/> values predicted using two other methods. We used respectively the ChemAxon method using a program based on the calculation of partial charge of atoms in the molecule and the ACD/Labs method that enables to calculate single <i>pK<i/><sub><i>a<i/><sub/> values. for all possible dissociation centers when the rest of the molecule is considered neutral, using an internal database containing chemical structures and their experimental <i>pK<i/><sub>a<sub/> values. The averaged Root Mean Square Error (RMSE) of the predicted <i>pK<i/><sub><i>a<i/><sub/> values for each method compared to experimental results were respectively 0.596 for COSMO-RS, 0.445 for ChemAxon and 0.490 for ACD/Labs. While ACDILabs and ChemAxon are parameterized using a large set ofexperimental data (including several of the studied molecules), the COSMO- RS method was used in a fully predictive way. Regarding these results, COSMO-RS appears as a promising method to predict the <i>pK<i/><sub><i>a<i/><sub/> values of molecules of interest in food science with scarce available <i>pK<i/><sub><i>a<i/><sub/> values such as peptides. The final goal of this study is to use the <i>pK<i/><sub><i>a<i/><sub/> values in a predictive thermodynamics model for products of interest in food industry. For this purpose, the effects of several factors (like conformations set treatment in COSMO-RS calculations, ionic strength effect) that can affect the comparison between observed and predicted <i>pK<i/><sub><i>a<i/><sub/> data are discussed.

Wikipedia and wikinutrition: key tools for the global promotion of nutrition

Wikipedia is an encyclopedia collaboratively edited by volunteers from around the world built on the Web since 2003. Today is the sixth most visited site on the Internet, making it the biggest hit of participatory democracy in the field of information dissemination. The English edition, with more than 3 million items, has become an indispensable part of the Internet and the largest and most popular reference work. In this context, it could be argued that Wikipedia is a valuable tool for the general knowledge of the nutritional sciences terminology. At the same time, it does not only facilitate access to knowledge but also can generate it. It also permits to socialize these spaces for collaboration and development, contributing therefore to disclose science to the society. Consequently, in this article we present and discuss the main features of Wikipedia, emphasizing above all its role in food science and nutrition.

FTIR Spectroscopy and Direct Orthogonal Signal Correction Preprocessing Applied to Selected Phenolic Compounds in Red Wines

The composition of phenolic compounds plays an important role in food science and nutrition; thus, there is a need of a new method of analysis that is able to speed up the monitoring of product quality parameters. In this view, the amount of selected color components of 145 commercial red wines (total wine color, polymeric pigments, total anthocyanins, and copigmentation index) was investigated using Fourier transform mid-infrared spectroscopy (MIR) combined with partial least squares (PLS) regression. The feasibility of several preprocessing algorithms (first and second derivative, standard normal variate, and direct orthogonal signal correction) was compared in terms of coefficient of determination (R2) and root mean square error of prediction using an independent test set of wines. The composition of red wines showed great difference in terms of total color (5.07 ± 1.95 AU at 520 nm) compared to copigmentation index (0.66 ± 0.58 AU at 520 nm). The best prediction model was obtained using direct orthogonal signal correction (DOSC) preprocessing. In particular, the prediction of total wine color, total anthocyanins, and polymeric pigments showed a good fitting (R2 ≥ 0.82), whereas copigmentation index was more difficult to be predicted by FTIR (R2 = 0.57). This preliminary study showed the potential of MIR spectroscopy with DOSC–PLS algorithm to successfully analyze selected color components of red wine on a large number of samples in short time with almost no sample preparation and no chemical waste is created.

Salt: A Review of its Role in Food Science and Public Health

Salt has been used in food preparation since pre-history and is still routinely added in modern food manufacturing processes. Salt may be added at the table or during cooking; however a large amount of dietary salt originates from processed foods (∼60-70% of adult daily dietary salt). Excess salt intake is strongly linked to increases in blood pressure (hypertension) and subsequently pre-disposes individuals to the onset of cardiovascular disease (CVD), a leading cause of death in developed countries. Excess dietary salt intake has also been linked to the development of kidney disease, aggravation of asthma conditions and to the onset of osteoporosis. Results from large numbers of human studies have led to worldwide initiatives being put in place in order to reduce current levels of salt consumption. Hence there is an urgent need to reduce excess dietary salt intake from processed foods in particular. Current daily consumption figures can be as high as ∼10-12g NaCl per day while an intake of 4g salt per day is sufficient. Therefore a target reduction to an intake of 6g per day is the goal for a number of public health agencies worldwide. An incremental reduction in salt content in foods appears to be the best strategy to reduce population blood pressure values. However any reduction in salt content in processed foods must not impact on product safety or sensory quality. In this review various public health aspects of salt intake are considered. Additionally, the technological implications of salt reduction in foods are discussed and the possibilities for replacement of salt by addition of salt replacers, herbs, spices and other food ingredients to maintain product quality are highlighted. Keywords: Public Health, Food Science, dietary salt, blood pressure, cardiovascular disease (CVD), spices, asthma, osteoporosis, herbs

Proteomics as an Emergent Tool for Identification of Stress-Induced Proteins in Control and Genetically Modified Wheat Lines

Proteomic methods have been used to identify stress-induced proteins that may have a special role in food science. A new challenge for proteomics has recently been recognised pointing out differences in food protein analysis relevant for nutrition. In this study application of proteomics for traceability of the effect of environmental changes on wheat proteins are addressed. The proteomic analysis involves excision of proteins of interest from two-dimensional (2D) gels, followed by reduction and digestion using trypsin in situ in the spot. The peptides are then analysed using MALDI (matrix assisted laser desorption/ionisation) mass spectrometry and identified by protein databases. The protein set of drought stressed wide-rage herbicide resistant transgenic spring wheat lines: 'T-117', 'T-106-3/a' and 'T-128' and of drought stressed non-transgenic (parent) spring wheat line: 'CY-45' was studied by 2-DE. The drought affected protein expression mostly for the low molecular weight, putative stress-induced proteins were observed in the molecular weight range 15–27 kDa at pH 6,5–7,5. The differentially expressed proteins of albumin and globulin fractions were digested from the gel and digested by trypsin. Number of inhibitor-like proteins were most dominant in the stressed transgenic lines: alpha-amylase/ trypsin inhibitor CM1 precursor, alpha-amylase inhibitor, endogenous alpha-amylase/subtilisin inhibitor (WASI) and a 27 K protein, suggesting that the examined transgenic lines were the sensitive to drought stress.

Personal Metabolomics as a Next Generation Nutritional Assessment

Nutrition research is in the process of addressing a series of questions related to the future of diet and health. Are all humans the same with respect to their response to diet? If not, humans must be fed differently according to the differences in their genetics and metabolic needs. Are those differences self-evident to the individual or their care-givers? If not, methods must be developed to measure the basis of differences between humans. Are the current sets of diagnostic biomarkers for disease appropriate and sufficient to distinguish the appropriate diets of humans for optimal metabolic health? If not, metabolites must be measured such that the differences in human metabolism are resolvable before they become diseased. Will a small subset of metabolic markers provide an indication of intended and unintended effects of diets that relate to overall metabolism? If not, comprehensive metabolic analyses (metabolomics) must be put in place to ensure that all aspects of health are accurately assessed. Inappropriate dietary choices are accelerating the development of chronic metabolic disease and threatening to overwhelm public health's ability to manage them. Nutrition and food sciences will need to collaborate with other scientific disciplines to develop and implement metabolic assessment technologies and to assemble annotated databases of metabolite profiles in humans, thus building the knowledge needed to link metabolism to diet and health. Biochemical and physiological research must be guided to define the mechanisms by which diet interacts with metabolism in different individuals. Integrating metabolism with the genetic and dietary variables that affect health is the role of nutrition sciences. Integrating personal nutritional value with food's other key values of safety, quality, comfort, delight, convenience and affordability is the role of food science. It is time for these two fields to address a common problem, metabolic health, with coordinated solutions.

Towards and achievable Vision 2020: The strategic role of Food Science and Technology

Towards and achievable Vision 2020: The strategic role of Food Science and Technology

Design and setting up of a water vapour pressure capacitance manometer for measurement of water activity

Water activity (a w) plays an essential role in food science and technology in optimizing processes (i.e. drying) and evaluating the microbiological, chemical and physical stability of foods. Accurate and precise measurement of a w is also required in view of the new trend to minimal processing of foods. A thermostated vapour pressure capacitance manometer (VPM) apparatus, based on the theory of Benado and Rizvi, was designed and built. It consisted of two flasks, one for sample and another for desiccant (CaSO 4), connected by means of two solenoid valves to a tubing manifold, connected to a pressure transducer, and to a vacuum pump by means of a solenoid valve. Reference samples (i.e. pure water, saturated salt solutions and microcrystalline cellulose at different moisture contents) were used to validate the VPM at 25 °C. Results showed an accuracy of ±0.01 a w and a standard deviation of ±0.01 a w. Based on this study, the evacuation time and the time of sample equilibrium after evacuation were identified as the two critical points of the VPM for accurate measurements.